Strawberry Balsamic Salad with Basil and Feta

I made this recipe months ago. In all honesty, I think it was before summer actually hit. Trust me when I say that we haven't completely stopped cooking, although lately we have not been adventurous by any means. Unfortunately, life gets in the way of the things that we all enjoy and for me those things are reading, cooking, and blogging (to name a few). Now that my last PhD exam is over with, hopefully I can start getting back into my life's routine.

I found this recipe on Two Peas and Their Pod, one of my two favorite food blogs. I will admit that I was a little skeptical at first. It just seems like a very odd combination to me. However, I pushed my mind open a little bit and decided to try it since Maria (and Josh) has yet to steer me wrong! I love everything that I have tried from her (their) blog.

This recipe was definitely interesting, but was also amazing at the same time. I love all of the individual ingredients alone, but together they made a wonderful, light, and healthy summer salad. The flavors come together well and I could easily eat this for breakfast, lunch, or supper. I did not change Maria's recipe at all. You can see her original post here. Enjoy!

On another note: Am I the only one that is addicted to all of the amazing dishes that would be great for food photography. I feel like every time I go to Kroger or Walmart I see one that I want to buy just one of in every color!


Strawberry Balsamic Salad with Basil and Feta

Ingredients:

2 cups sliced strawberries
2-3 Tablespoons balsamic vinegar
5 basil leaves, chopped
1/4 cup feta cheese

*Place sliced strawberries in a medium bowl. Drizzle strawberries with balsamic vinegar and stir until well coated.

2. Sprinkle fresh basil and feta over the strawberries and stir.

3. Serve cold.

Fresh Basil, Roasted Red Pepper, and Goat Cheese Stuffed Chicken Breasts

Okay, until now I could take full credit for everything that I have posted on my blog (for actually cooking it that is). However, that time has come to an end. I came home Tuesday to Adam making supper, which was great because... 1.) I didn't have to make it 2.) It was amazing and 3.) I was exhausted from a run around day in the lab.

I can take no credit for this dish whatsoever. He, being a chef, pulled this idea right out of his wazoo. The verdict...it was AMAZING!

Now don't go telling him (the whole 3 people who may read this) that I posted the "Chef's Secrets" on here, lol. This is what I got out of making the recipe since I was not actually there.

Stuffed Chicken
*Boneless, skinless chicken breasts
*Bread crumbs
*Olive oil
*Goat Cheese (about the size of a roll of quarters will be enough for 3-4 chicken breasts)
*Roasted red peppers (jarred or homemade)
*Fresh Basil

-Butterfly cut the chicken (gives you a long, thin breast for rolling later)
-Line one side with a few half leaves of fresh Basil (3-4 halves)
-Finger pat goat cheese (about a tablespoon or a little less) onto basil leaves, like pressing dough out.
-Line with roasted red peppers
-Roll chicken breast up
-Brush with olive oil and sprinkle with bread crumbs
-Bake until done

These were amazing. Sorry that the picture is not so great. I took it with my phone right before dinner.