Happy Boxing Day

MIA since August – I know! I’ve been going crazy jumping full time into my business, Lou Photography, and haven’t had time to indulge in blogging for pleasure in food & fashion land. I’m going to attempt one post a week to jump back into things – today’s on some boxing day finds at RW&CO.

Since leaving my sales position in April, I haven’t picked anything up from this Canadian retailer that makes a variety of work and casual staples. They always have an amazing Boxing Day sale, at least 40%-50% off the lowest price off fall & winter merchandise. I picked up two winter coats I desperately needed since destroying a favorite a few weeks ago. The light grey will be perfect for client meetings and the second for throwing on as a loose and comfortable coat for long shoots. It’s cozy and resembles lounge-wear – whats not to love?

Pesto Stuffed Chicken Breasts

I know, I know – this stuffed chicken was from Tuesday ūüėČ Classes are back in full swing, the weather has taken a¬†surprisingly¬†horrible twist back towards hot and humid summer, and I started a new job at RW&CO! It is a part time position that will replace my seasonal job at Cows, but until we close up for the winter on October 11th, I am going to be a busy girl! RW&CO has some really amazing pieces that I cannot wait to add to my closet at a very generous 50% employee discount!!! Eeek! I see my winter coat collection becoming much larger…

Pesto Stuffed Chicken:

2 Chicken breasts prepared for stuffing

2 tbsp butter

1 Portabello mushroom, thinly sliced

1/2 medium onion, diced

100 g of Prosciutto, thinly shaved and cut into small strips

100g of Genoa Salami cut into small pieces

3 tbsp pesto

3 small cloves of garlic, finely minced

50g of  thickly sliced mozzarella cheese, cut into small pieces

In a small sauté pan, melt butter on medium heat

Add mushrooms, garlic and onions – fry until soft

Remove from heat, add¬†Prosciutto,¬†salami, pesto¬†and mozza and combine ingredients. Slowly begin to stuff the chicken breasts, using the smallest ingredients to fill the tip of the fillet, carefully compressing as much ingredients into the meat without putting to much stress on the chicken. Use toothpicks to ‘stitch’ the opening closed. Place in a lightly greased (olive oil) pan, bake at 350F for 25 minutes (pre-heat oven). The ingredients will begin to ease through the toothpicks and meat will golden brown on the top.

Garlic & Chive Red-skinned Smashed Potatoes:

4 medium sized red-skinned spuds

2 tbsp of butter

3 tbsp sour cream

1 tbsp real mayo

1 tsp of garlic powder

1/4 cup diced green onion

Salt & Pepper to taste

Wash spuds and chop into bite sized  pieces, leaving the skins on.

In a pot cover completely in water,  on high heat bring to a boil and over cook until potatoes are really soft (15-20 minutes, test with a fork)

Drain water, add butter, garlic, sour cream and mayo. Potatoes should be soft enough to roughly mash with a fork, thoroughly combine. Add green onion before immediately serving. Add S&P – enjoy!