Stuffed Chicken, Roasted Asperagus, and Sweet Potato Faux Fries

Eater rating: 4.5 / 5  4.5
Tonight we’re eating chicken breasts stuffed with sauteed collard greens, mushrooms, bacon, and herb goat cheese. The chicken breasts are accompanied by roasted asperagus and baked, julienned sweet potatoes tossed in tarragon and thyme. The meal was garnished a pomegranate red wine reduction and truffle oil.

A: so we’re back. Back in the saddle again!
T: yay!!!!!!
A: woo hooo!!!
T: ahhh… bout freaking time.
A: no doubt. So we’re kicking a new style these days… thank you T
T: no problem. Yeah, and we’re in another city, using a different kitchen and sitting at a different table.
A: WhatWe’reEating San Diego edition.
T: yup.
A: should we cut to the chase?
T: let’s cut to the chase… our technical difficulties have left me despirited. (there have been technical difficulties going on behind the scenes, but that’s to be expected when working with new blog software)
A: so what’d you think?
T: it was really awesome… the stuffed chicken was my favorite part… oh yeah. it falls back to your wonderful ability to stuff foods with other foods, creating a delightful treat.
A: I do love stuffin. heheheh. I thought the meal was pretty good myself. What I really loved were the colors on the plate today. The orange and green and burgundy just made me happy. And, the chicken was pretty good too.
T: So, for the readers’ sake, what are sweet potato faux fries?
A: Well, I don’t really like to fry things, just for health purposes, but I wanted the look of french fries
T: -dont you mean, freedom fries?
A: no, dear, we’re out of the south, i mean French Fries. Anyway, so I julienned some sweet potatoes, tossed them in a little olive oil, salt, pepper, thyme, and taragon, and gave em a good bakin. Ain’t nothin fried about them.
T: that’s a good thing, no doubt.
A: don’t get me wrong, I adore french fries- deep fried french fries- I just can’t bring myself to eat them all the time.
T: yeah, I could eat them all the time if it weren’t for my freshmen year of college when I ate them with every meal every day. uhhh… they haven’t been the same since. I still like em, though. They’re growing back on me.
A: it’s all about a medium for ketchup. nothing else goes so well with ketchup.
T: i don’t like ketchup enough to make such a statement, although they do go better with ketchup than most things.
A: heheheh, I think we’ve gotten off topic, T. Should we rate it?… Actually, should we introduce our new rating system?
T: we don’t really have the new rating system yet.
A: I thought our new rating system was going to be out of 5 instead of out of ten..? And that was pretty much it.
T: ah yes, indeed, you are correct. It will be out of 5. I was speaking of… something else.
A: that’s top secret, I would never mention it early.
T: word. ok, I give the meal… a 4/5. Straight up. It was great, and I consider that to be a pretty darn good rating, although 8/10 wouldn’t have been as special using our old system, 4/5 is a good rating in this system.
A: seems like 4/5 is just alright.
T: no, it’s pretty dang good.
A: aaight. Well, I give it a 4.5/5. I thought it was wonderful.
L: I thought it was fabulous! Definately a 5/5.
T: well I thought it was great, and that’s why I gave it a 4/5. I might have put a little less of the pomegranate red wine reduction on the veggies, but that’s just splitting hairs.
A: I particularly loved the pomegranate red wine reduction, that was one of my favorite parts. There’s nothing quite so yummy as the tanginess of pomegranate. Maybe that stems back to my love of vinegars and other such tangy things, though.
T: cool, well, there will be plenty more eating going on around here, people. We’ve got to live.
A: fo sho. come on back now, ya hea?

Kwaherini mabibi na mabwana.

1 lovely person had something to say

  1. sprittibee says:

    So, where is the recipe? Eh? Groovy photo.