Not too long ago a friend of mine gave me a certificate for a one hour foot massage for my birthday. A foot massage? This sounds like fun! I thought to myself and off I went for my one hour massage. To tell you the truth it was a pretty amazing experience, since the masseuse was using reflexology techniques. If you think a pedicure is a treat, you have to get a foot massage. It was a great experience until day three after the massage.
After my fabulous treat I was ready to hit the gym. I started with 45 minutes on the stair master followed by a sixty minute indoor cycling class instructed by yours truly. The next day I took not one, but two indoor cycling classes plus we were invited to a fabulous dinner party that night. After an entire night wearing heels the next morning I was suddenly limping; my foot hurt like crazy and the pain was unbearable. Ice made it better but the pain became worse by the hour. Well, apparently a massage relaxes your muscles so much that it is like running a marathon, but nobody told me that I was suppose to rest my feet for a good 24 hours. Now I have a stress fracture! Yes, a stress fracture, which means that I have to wear a very fancy boot for the next three weeks and forget all about standing climbs or jumps on the bike *sigh* Maybe I should just let the kids bedazzle the boot to make it a bit more fashionable!
As you know by now I have two great outlets to deal with stress and to filter my energy: cycling and cooking. Well, now that one has been taken away from me I have turned into the reincarnation of Julia Child. Since now I can barely walk I have transformed into a gourmet cooking and eating machine for the last week. Boston Creme Pie? Stuffed chicken breast with a marmalade glaze? Cilantro Rice? I made all of them just this morning! Talk about using cooking as an outlet! I seriously need my foot back, otherwise I will soon start looking like Julia too! Ay Mama!
Today I will share the above mentioned recipes. The Boston Creme Pie recipe was taken from the Joy of Baking and although it is time consuming I recommend it 100%. The stuffed chicken and cilantro rice are inspired on Chef Miguel E. Campis original recipes. Simply delicious!
Ripe Plantain and Chorizo Stuffed Chicken Breast
-4 (6 ounce) chicken breast, butterflied
-Salt and pepper
-Olive oil, for sauteing
-2 ripe plantain, peeled and sliced
-1 link chorizo chopped
-4 teaspoon chopped garlic
-Tamarind Rum, recipe follows
Preheat oven to 350 degrees F.
Season chicken with salt and pepper and set aside.
Heat oil in a medium skillet over medium-high heat. Add plantains and saute until fully cooked over low to medium heat. Remove from heat and mash. Combine with the chopped chorizo and garlic. Season, to taste, with salt and pepper. Spread the plantain mixture over the chicken breast and fold it over. Secure with toothpicks. Place chicken in a small roasting pan and brush with the marmalade glaze. Bake in oven for 45 minutes, or until fully cooked through.
Marmalade Rum Glaze
1/4 cup orange and ginger marmalade
1 tablespoon chopped garlic
3 tablespoons rum
In a small saucepan, combine all ingredients and bring to a quick boil over medium-high heat. Pour glaze over chicken and bake.
1/4 cup fresh cilantro
1/4 cup olive oil
2 cups cooked medium grain rice.
Combine cilantro and oil. Blend until thoroughly combined.
Place rice in a small saucepan and combine with the cilantro mixture. Heat until the rice is warm. Enjoy with stuffed chicken breasts!
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