Farewell & Spring Renewal

I’m very happy to finally say that this will be the final post on BuffyandGeorge.com. Very soon, I will be unveiling my brand spanking new blog and all the ‘Buffy and George’ content will be on there! However much I loved the name ‘Buffy and George’ when I first started blogging several years ago, it does not really convey that it is a food blog. When I first started the blog, I had the intention of talking about the crazy antics of both of my dogs a great deal more but that thought quickly went out the window when I fell down the food blogging rabbit hole. I’m very glad that both my dogs are still with me and will likely be around for many more years, although we have nearly lost George twice. The first time was to a sudden illness and several days in intensive care with holes in his lungs. He had surgery to repair these and he recovered only to be back in the hospital with a bladder tumour that was supposed to be what would take his life. With a second major surgery, we were told that the tumour was a mystery mass and he made a full recovery yet again. Georgie now happily tears toilet paper from the rolls and gets  into everything he possibly can under the disapproving eye of our little Buffy. I have been planning the change to my blog for quite some time but I have had trouble with finding a name. One day, in the shower, I had a revelation and my husband and I put everything into motion. I won’t be overly dramatic and hold back the name any longer. The new blog will be called Strawberries for Supper. Local Ontario strawberries are my most favourite food in the entire world and when brainstorming blog names I realized that I had wanted them somehow included in the blog name. When the name ‘Strawberries for Supper’ bubbled up into my head, I soon recognized just how perfect it was for me. I do try to eat seasonally as much as I can and when you eat seasonally, you often have a glut of what is available that must be eaten or put up for later. I freeze strawberries, make preserves, put them in salads but I have very happily sat down to a supper of a huge bowl of fresh picked strawberries with a bit of cream and vanilla sugar and tucked in. I do this without one single qualm about not having a balanced meal.  Although I wanted the blog to be reborn earlier, it is appropriate that it is ready to go at springtime despite the fact that winter is holding on desperately. So farewell, BuffyandGeorge.com and hello StrawberriesForSupper.com. The philosophy behind Strawberries for Supper is: eat real food and when your favourite food comes in season, eat it with reckless abandon.  I thought I would leave BuffyandGeorge.com with one last recipe. Just a simple roasted chicken breast with pesto, sun dried tomatoes and crispy pancetta. You could use homemade pesto, but I used store-bought since there was some leftover from a pizza making night we had on Valentine’s Day. Add this to your chicken rotation to add in a little variety to your dinner. It is very easy to get stuck in a chicken rut and I’m always looking for something easy and new to have with bland ol’ chicken.

Pesto-and-Sundried-tomato-stuffed-Chicken-breast

Chicken Breast Stuffed with Pesto & Sun Dried Tomatoes
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A simple boneless, skinless chicken breast stuffed with pesto and sun dried tomatoes and topped with pancetta. A quick weeknight meal that is a great main dish to go with some pasta and a salad. Scale it up or down depending on how many people there are for dinner.
Ingredients
  • 4 boneless, skinless chicken breasts
  • 6 tbsp pesto
  • 4 sun dried tomatoes packed in oil, chopped finely
  • 8 pieces thin sliced pancetta
Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with foil for easy clean-up.
  2. Slice a lengthwise pocket into the sides of the chicken breasts, trying not to cut it all the way through.
  3. Spoon some pesto and a quarter of the sun dried tomatoes into the pocket of the chicken breasts.
  4. Rub the outside of the chicken breasts with the rest of the pesto and place two pieces of pancetta on top of the chicken breasts.
  5. Put the chicken on the pan and place in the preheated oven.
  6. Cook for 30 minutes or until the juices of the chicken run clear.
  7. Serve with a salad and perhaps some pasta tossed with a good quality store-bought marinara sauce.

 

Comments

    • says

      It is kind of the essence of seasonal eating for me. Pig out on your favourites! I have never eaten too many local, freshly picked strawberries.

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