Memories Carried on the Winds

Today is a very special day on a personal note. It’s the day I married my soulmate, my other half. While I wanted to mark this day with a very special, romantic supper, there were other things on my mind.

When you have been married as long as we have, every day is special in its own way. That’s part of the secret to a long, beautiful marriage. It’s a ture appreciation of your spouse while seeing that person fully – faults and all. I think if we go into a marriage with rose colored glasses thinking we’ve just met the most perfect person on the planet, we are in for some big, big disappointments. Faults are a part of the human condition. Do I love Hubby in spite of his faults? No – it’s more because he has faults. I’m not perfect either. Which means we can be our true, imperfect selves. While we strive to put our best foot forward in all that we do, we know that there will be times when we might stumble or fall short. That’s okay, because the other will stop to lend a helping hand up. It’s what marriage is all about.

I chose today’s recipe to celebrate our special day because, as those of you who have been following along already know, we’ve recently returned from a trip to Oregon. While I only spent one of our many trips to Oregon hanging out with my sister, Ann, the fact that being together is no longer an option was hard. I thought of her as I walked along the beach outside the hotel we had once walked together. I thought of her as I watched the sunset. And I missed her.

This was a supper I once made for Ann and her husband when then came to visit. When I miss someone I make a meal that reminds me of them. For Brother Dear it’s Spanish Chicken. Mom is anything Filipino, especially her flan. Boo Bear (our daughter) is Sloppy Joes, the first thing she cooked all on her own. Smothered Chicken is something that reminds me of Ann. It makes me feel good, feel close, when I cook like this.

Alfredo Smothered Chicken
3 slices Bacon
1 Red Bell Pepper
2 boneless skinless Chicken Breasts
1/4 teaspoon Black Pepper
1/4 cup Basil Pesto or more to taste
1 (15 oz) jar Alfredo Sauce

Heat oven to 350-degrees.

Stack the bacon strips, chop then fry in skillet over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove bacon with slotted spoon to paper towel-lined plate, leaving drippings in skillet.

While the bacon is frying, core; seed and dice the bell pepper. Set aside.

In the now empty skillet, cook the bell pepper in bacon drippings over medium-high heat for 1 to 2 minutes or until crisp-tender and just beginning to blister. Remove peppers from the skillet with a slotted spoon.

Season the chicken breasts with black pepper. Cut each seasoned breast in half to make 4 plump breasts. This will also help the chicken cook faster without drying out.

In same skillet with bacon drippings, brown chicken breasts over medium-high heat for about 2 minutes per side, until brown. Place chicken breasts in ungreased casserole dish. Set aside.

In medium bowl, stir bell pepper, Basil Pesto and Alfredo sauce until well blended. Pour sauce over the chicken. Cover with foil.

Bake in the heated oven for 30 to 35 minutes or until mixture is bubbly and juice of the chicken is clear when center of thickest part is cut (at least 165-degrees). Top with the bacon just before serving.

Keep this meal simple with warm bread, a salad and some crisp white wine.

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You have but one Father in heaven;
you have but one master, the Christ.