Recipe Writing Often Requires a Muse. Who Better Than The White Dog for Inspiration?

Chicken / May 19, 2017

Blog writing and recipe development is time consuming. I’m not complaining, mind you. Nothing is more satisfying that inventing new flavors and serving it to hungry people. But sitting at my computer, writing out drafts, formatting the recipes, Photoshopping images…it all takes effort. And most of the time I am by myself.

But today, things changed. My friend Vicky, (who is now my landlord since we’ve moved in during the construction of our home,) asked me if I wanted some company while I work in my little office niche.

“How about some White Dog Therapy?” she happily suggested. “Someone to keep you company as you create!” What an awesome idea, I thought. And soon Duncan was leaping up the stairs to the bonus room to help me feel, well, “inspired.”

The pasta you can’t resist.

The FACE you can’t resist!

I think I’m learning some valuable lessons by having a royal canine at my feet. First of all, if you want someone to pay attention to you, it helps if you are sporting a prop. Stuffed, preferably, and matted with slobber; yes..yes. That’s it. Surely no one will ignore me now! And I find myself thinking that carrying around something in your jaw does indeed give you a sense of purpose.

Next, big, warm, dark, honest eyes are absolutely essential to being desired. I often wonder if he gets tired of having everyone say, “Awwww! You are the most beautiful dog, ever!” I doubt it…but I wonder.

But the kicker, that “I am a wise dog and I know all,” strategy for getting people to do whatever you want, is to cuddle at the feet of said person and cuddle like there’s nothing else on the planet you need to be doing. (Sans chasing squirrels.) I can tell you, it works for me.

So what did I do with all the furry inspiration? Was it a value added experience? Was I inspired to do something incredible? Yes, and no. Yes, because when you have more softness in your world, everything seems a little brighter and happier. No, because I couldn’t seem to stop laughing and playing with Prince Duncan and quite frankly didn’t get that much done.

Sounds like a perfect day to me.

Mexican Chicken with Penne and Sundried Tomatoes

Serves 4

Ingredients:

About 1.5 to 2 C uncooked wheat penne pasta
½ lb chicken breasts, skinless, cut into small chunks
¾ C corn, canned or frozen/thawed
1/3 C red onion, chopped finely
1 6.5 oz bottle marinated artichoke hearts
1 4 oz can Ortega chiles, drained and diced small
1/3 C sundried tomatoes in oil, cut into large chunks
3 sprigs of fresh rosemary
1 T of taco seasoning mix
Salt and pepper to taste
2 T light olive oil

Method:

Bring a large pot of water to boil and cook the pasta until al dente. Time your preparation so your chicken mixture is ready for your pasta RIGHT when the pasta is ready. Don’t let perfectly cooked al dente pasta cook longer!
In a large saucepan, heat the oil and add the corn, onion and Ortega chiles, and a little salt and sauté for about 2 minutes. Add the chicken and the taco mix, and keep the pan on medium and sauté until chicken is about halfway done, for about 3 minutes. Add the marinated artichoke hearts, oil and all, and the sundried tomatoes. Nestle the rosemary on top and let simmer for about 3-4 minutes until chicken is done. Add a little salt and black pepper. (The artichoke hearts and sundried tomatoes are very salty, so you only need enough to balance the flavors.) When pasta is ready ladle the pasta in with a large spoon. It’s okay if a little of the pasta water gets added. Toss and serve with a bit of cracked black pepper on top and crusty bread!