OMG Peeps.. It’s freeezing!!! I was just outside lugging my light up reindeer inside.. you know the giant copper one they sold at Costco this year?!? 
Well, I couldn’t resist and what a nice touch it made to my outdoor decorations until Tyson grew spiteful, because I left him home alone for one day.. “ONE DAY,” and he ate the plug! ? Now the poor thing hasn’t shined for weeks!

He showed me! And because I was so relieved he didn’t get electrocuted, I couldn’t bring myself to reprimand him, and at the time, I wasn’t thoroughly convinced he ate it.. I thought something else entirely happened, but the truth is, he ate it! I know.. no mother wants to see the worst in her baby. ?

So, true to form I let it slide and felt guilty for leaving him home, even though I came home twice to take him out before moving on to the next holiday gathering.  I swear, this dog is starting to own me.  I seem to bring that out in them, even the littlest one.. weighing in at 28 pounds, manages to boss me around.

Anyway, it’s freezing, my complex is covered in salt, awaiting an ice storm that I can only hope, decides NOT to rear it’s ugly head and with the holidays over.. I need something to look forward too.  I think summer is a little far off, so I need something sooner.

I wonder what you are all doing for the remainder of the winter.. hopefully, many of you have trips planned and if you do.. I’m jealous!

Btw, I made these delicious stuffed chicken thighs over the weekend and they are sooo good! If you don’t want to use chicken thighs, you can use chicken breasts, just be sure to pound them out first.

STUFFED CHICKEN THIGHS

Prep Time: 20 minutes

Cook Time: 35 minutes

Serving Size: 6

Stuffed Chicken Thighs

Stuffed Chicken Thighs

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 cup frozen spinach, thawed and drained
  • salt & pepper to taste
  • 1/3 cup sun dried tomatoes, roughly chopped
  • 1/3 cup of walnuts, chopped
  • 2 ounces of crumbled goat cheese
  • 2 tablespoon grass fed butter

Instructions

  • Preheat the oven to 400 degrees. Cut 12 (10 inch) pieces of kitchen twine. Rinse the chicken thighs and pat them dry. Lay them out on a cutting board and cover them with a sheet of plastic wrap. (discard the plastic wrap) Using a kitchen mallet, pound them out. Place a layer of spinach, sun dried tomatoes, goat cheese, and walnuts on the chicken. Roll the chicken and tie it at either end with the twine. Melt the butter in an oven proof skillet and sear the kitchen on all sides (a couple of minutes). Then bake the chicken in the skillet for 25 minutes. Let it rest for about 10 minutes before serving.

 

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