Goat Cheese Turkey Bacon Chicken "Cordon Bleu"

We've been doing a lot of grocery shopping and trying a bunch of new things, but my freezer filled up. What to do when you run out of room? Get creative.

"Kelsey Cordon Bleu"

INGREDIENTS - Serves Two.

2 Tbsp E.V.O.O

1 Large Chicken Breast

3 Cloves garlic, finely minced

2 tsp thyme 

Fresh ground pepper

1 1/2 Tbsp goat cheese

1-2 Slices turkey bacon

Cooking spray

1/2 Large sweet onion, cut however you wish

Here's what to do...

1. Lightly tenderize - not pulverize - your chicken breast. Preheat frying pan on high. Preheat oven to 350 - 375 F (depending on your oven). Rub breast with 2 Tbsp E.V.O.O., minced garlic, and thyme.

2. Sear chicken breast on both sides, and reduce heat to med-high. Add as much ground pepper as you'd like. Continue to cook until little pink remains in the center. The breast will look cooked but the juices will not run entirely clear. Remove from heat and set pan aside. Carefully cut breast in half, like a hamburger bun.

3. Spread goat cheese over the insides of the hot chicken breast as it melts. Lay 1-2 turkey bacon slices, and close breast. Place on baking pan lined with tin foil and cover with tin foil as well, poking about 3 holes in the top. Bake for 30 minutes.

4. Using the frying pan that seared the chicken with the juices and oils remaining, saute onions on medium heat. When they begin to dry out, reduce heat to low, and continue to cook until slightly crunchy.

5. Assuming you're adding a side item or two to your dish, I suggest a half breast per serving. Top with the crunchy sweet onions and enjoy.

Make larger portions if you're looking to impress. This recipe is easy and will have your guests talking for ages. For another variation, try using a little balsamic vinegar when caramelizing your onions, but do not let them become crunchy.  

Bon Appetit!

Spaghetti Squash Alfredo

We love spaghetti squash! Even with it's little bit of crunch, the texture and taste are similar to spaghetti. This recipe is not clean, but it's tasty, low fat, and a great alternative fettuccine. I also tried to make it lactose free, however the small amount of cream cheese sort of got in the way. But hey, everything good in moderation, right?

Here's what you'll need:
*1 med. size spaghetti squash
*1 Tbsp Earth Balance Buttery Spread Please refer to a previous blog of mine for information what Earth Balance is.
*3 cloves garlic, finely minced
*2 Tbsp gluten free all purpose flour
*1 C fat free lactose free milk
*1 Tbsp fat free cream cheese
*1 C grated Parmesan cheese
*1/8 tsp fresh ground pepper

1) Preheat oven to 350 F. Meanwhile, cut squash in half. Remove the inside seeds, then place squash face down on a foil-lined pan with a half inch of water in it. Bake for one hour. When it's done, gently fork all "spaghetti strands" to the center.

2) Heat Earth Balance in a small pot over medium-low heat. Once hot, add garlic and saute for 1-2 minutes. Whisk in flour until no lumps remain, cooking for about another minute. Whisk in milk.

3) Once simmering, add cream cheese and stir until smooth. Remove from heat and quickly stir in cheese and pepper. Separate sauce evenly between both shells, and toss with spaghetti strands. Add additional cheese and pepper to the top for broiling. Broil in oven until cheese on top begins to brown. 

4) Remove from oven and let sit! The moisture from the squash being in the oven will cause the mixture to turn out a little watery. Let it sit for about 10 minutes so that the content can thicken up. Don't worry, dinner will still be hot when it's ready to eat!

One squash is enough to feed a family of four. Pairs great with chicken. Thanks for visiting! Enjoy and pass it on!

Moist Gluten Free Persimmon Cookies

         Here in the Silicon Valley, the leaves are turning and persimmons are ripening! I'm lucky enough to have a tree in my backyard, so I thought I would take advantage of having the fruit before the birds did. If you aren't familiar with persimmon cookies, you should know they are very festive tasting - 'tis the season! If you like pumpkin pie, gingersnaps, or carrot cake, you're going to love the flavors that this recipe has to offer. I tweaked the original  to make it more healthy. My version is gluten free, and dairy free with other modifications, so you don't have to feel bad about indulging.

You're going to need the following...

2 - 3 persimmons

1/2 C Organic Earth Balance Buttery Spread - I use this spread because it tastes just like butter but the nutritional facts are more appealing than E.V.O.O. If you don't have it, and aren't willing to make the purchase, any type of shortening is ok. 

1/2 C Truvia - this is a sugar substitute and it's a stevia product

Eggwhites of 3 eggs

4 C Gluten Free Rolled Oats

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 C chopped walnuts

1 C golden raisin

Here's how you make them... 

1. Chop almonds. Peel, de-stem, and process persimmons to a puree (enough to equal 1 cup). Preheat oven to 350 F and grease cookie sheet. Lay foil on cookie sheet for easy cleanup. 

2. In a medium bowl, cream together Truvia and Earth Balance. Beat in egg whites and persimmon pulp.

3. Chop oats in food processor until they have a flour-like consistency. In another bowl, combine the oats, baking soda, cinnamon, cloves, and nutmeg.Stir dry mixture into the persimmon mixture

4. Stir in walnuts and raisins. Drop 1-1.5in rounded spoonfuls onto cookie sheet. Bake 8 to 10 minutes and let stand 5 minutes on cookie sheet before moving to cooling rack. Check your cookies at 8 minutes. They have a cake like consistency so if you let them begin to brown, the bottoms will be burnt. This also helps them maintain their moisture. 

Enjoy!

Fall hike! Have you ever seen a cactus the size of a small house?

Sunol Regional Wilderness

          Sunday's forecast was in the 70s so we decided to take advantage of it by going for a nice fall hike. Sunol Regional Wilderness, apart of the East Bay Regional Park District in the Bay Area, is just a hop-skip away from reality, with a hint of cell phone service. I've done this hike once before last fall, so I though i'd introduce my boyfriend to this little hiker's Paradise.

          We did the Indian Joe Creek Trail / Hayfield Road loop, which is only about 2.41 miles. I usually prefer a longer hike but it's more of a scenic hike, meant to be enjoyed at your own pace. Plug 1895 Geary Rd. Sunol into your GPS and head out! When you reach the park, depending on the day, they'll charge you $5 dollars for parking. These trails are dog friendly, for a small fee! Parking is abundant at this spot.

          This bridge crossing over a creek marks the trail head. Before you cross the bridge, note the sign on the right which will tell you about which wildlife to be aware of. Rattlesnakes, ticks, and other expected creatures are among the listed ones, but keep an eye out for surprises! Last year on the drive in, we spotted this scrawny tarantula crossing the street.

          Above is a map of the loop we did. Follow the Indian Creek Trail up, and take the Hayfield Road trial down. The terrain isn't difficult, but may be a little loose in some parts due to sand and dry weather. I suggest picking up a quality pair of trail running shoes or hiking boots because you just don't reap the full benefits of the hike in running shoes - grip is key. Expect to be going mostly uphill on Indian Joe, and downhill on Hayfield Road. 

          Don't think you're going the wrong way when you come across a fence in the first half mile. Proceed through, but make sure shut the gate behind you because there are roaming cows throughout the loop. If you refer to the map above (or the one provided by the ranger on site), you can see where the trail splits off to Hayfield. However, on the trial you'll find it a little bit more difficult. There's a post to mark where Hayfield is, but some of the letters have been rubbed off. The best way I can describe it to you is that when you reach the black boulders, you've gone only a few steps too far.

More pictures from the hike...

 

          

         A few moments after you start heading down, look to your right. Have you ever seen a cactus the size of a small house? You can't miss it! Pipes are routed to the cactus to bring it water continuously throughout the year. I imagine it's been here for a long time. You may want to get as close as possible to the cacti for a better photo op, but be ware of cows with calves!  Earlier in the hike we walked around one who seemed to be confrontational when standing in our way. Needless to say, we found a way around. Bessie (I just named her, she's in the picture above) was a sweet cow who seemed happy to see us. On the other hand, because of the water feeding the cacti, the cows seem to congregate by herd around it. We got a little too close and they started making loud noises.We quickly left the area, while realizing that a full grown bull had been watching us! If you don't pose a threat and keep your distance, you will be safe.

...and it goes back even further!

The picture doesn't do it justice, you must go see it first hand! If you'd like more info in this trail, please click here. Weekend Sherpa is a website built for California locals and outdoor enthusiasts. Sign up to receive new gems in your inbox every Thursday morning. From hiking, to camping, to wine tasting - it's all good! All adventures are specific to Northern and Southern California, depending on where you live.

Make sure to visit Sunol Regional Wilderness. There are so many more trials and sites to see!
Thanks for visiting, come back soon.