Friday Night Cooking Class/Asparagus and Brie Frittata

This is one of my favourites for a nice spring brunch or lunch. The flavours of the asparagus and the creamy brie are great together. The frittata is rich, so a nice simple salad is a great pairing. Megan picked out all her favourites to go in the salad and suggested to top it with feta cheese. Yummy!

6 eggs
1/3 cup milk
1 Tbsp. butter
2 cups asparagus, chopped into 1″ pieces
1 cup brie, diced
salt and pepper to taste

Preheat oven to 400F. Whisk eggs and milk together until well blended. Melt the butter in a oven proof fry pan, on medium low heat. I really like using my cast iron pan for this. Add the eggs and sprinkle on the asparagus. Bake in the oven for 5 min. Remove and top with brie cheese. Bake a further 5-7 min. and then remove. Preheat brolier and broil until lightly golden brown. Let rest for a few minutes and then slice into wedges.

Spinach Stuffed Chicken Breasts

I know my photography isn’t very good at all. And I thank you all for still coming to see me. I will improve, I can’t wait for my lessons. I also just ordered a photography book yesterday, done by a fellow blogger. She has amazing photos and I will learn lots from her book. If there is one thing about me is that I am determined. I hate to be defeated!! I will never be the best but I am hoping for pretty damn good. I will conquer that little black machine!!

Anyway, today is another nice light spring dish, that is very easy. It can be whipped up in no time. Just remember to take your spinach out of the freezer in the morning before you are off to work for the day. Enjoy!

4 large skinless chicken breasts
1 pkg. frozen chopped spinach, thawed and drained well
1/2 cup ricttoa cheese
1/4 cup parmesan cheese
1/2 cup white wine
1/2 cup chicken stock
1 Tbsp. cornstarch
Salt and pepper to taste

Preheat oven to 350F. Pound each chicken breast to 1/4 inch thick. Combine spinach, ricotta, parmesan, salt and pepper. Spread spinach mixture on each chicken breast. Roll and place seam down in a small shallow baking dish. Pour wine over chicken then season with salt and pepper. Cover and bake for 35-45 min. Remove chicken from pan and pour the juices into a small saucepan. Whisk chicken broth and cornstarch together and add to saucepan. Heat until bubbling and thickened. Slice chicken breast and serve with sauce drizzled over. Great with rice and a salad.