Announcing the 1st Ever...LIVE Guest Blog!!

Hello G.C.F.E. Fans!
W here, guest blogging...well, not really...more like giving you the play-by-play tonight.
 I'm proud to say that this is Page's 1st ever live guest blog...here's to typing as fast as she can cook!

A few things about me (for those of you who are interested):
I am Page's brother...which is a really great thing!  She has a fantastic sense of humor and is tons of fun to be around.
I am married to a beautiful woman (A) and have two beautiful little girls (T&L)
I run a 33,300 acre outdoor recreation facility in Northern New Mexico.
I have the coolest Brother-in-Law you could ask for (E)...you know him from previous blogs.

So, I have to be honest with you...I haven't been gifted with the cooking skills my sis has...if it doesn't have a play-by-play reciepe I'm in trouble.  That's what is so cool about Page's cooking...the meals are super easy, they don't take a culinary degree to understand and cook and they taste AWESOME!

1st things 1st.  We have to whack this spaghetti squash in half, then scope out its guts.  (It's a lot like carving a pumpkin.  Seeds on the inside and a bit stringy)

2nd, grease a cookie sheet and place cut side down into a pre-heated oven (375 degrees)

Now here where the magic happens!
Page is taking some thinly sliced chicken breasts and coating them in the whole wheat flour, salt & pepper mixture.  While she was doing that she had a skillet with a tablespoon of olive oil & a teaspoon of butter heating up on the stove.
After coating the chicken she slapped those puppies into the hot skillet...man, it smells good!

Holy Garlic Cloves Batman!!  4 cloves of garlic are getting the mince treatment.
If you are a Cooking Rookie like me, you can use all the help you can get.  So here's a:
TIP from the Pro:  An easy way to peel Garlic is to smash the clove with the side of a knife...then the skin comes right off.  Sweet!

One of Page's favorite signs from Danielson's (a store just over Raton Pass in Trinidad, CO) says:  I love to cook with wine.  Sometimes I even add it to the food!
Well food fans - here comes the White Wine.  After removing the chicken from the skillet, Page adds 1/2 cup of White Wine...good enough to drink...then she asks for big strong brother to open the jar of Capers for her...Awww shucks!
3 Tablespoons of drained Capers and 1/4 cup of freshly squeezed Lemon juice makes its way into the skillet...I wish you could SMELL this!!  Add 1 Tablespoon of Butter and simmer in the skillet until the Butter is melted.

30 - 35 mins later the Spaghetti Squash is finished.  Take a fork and "rake" the stringy insides around, it will look a lot like spaghetti...hence the name.  To top off the squash, Page combines a Tablespoon of Olive Oil, a Tablespoon of Butter (Nuke the butter til melted before adding to the potion...I mean concoction...I mean sauce), 2 Tablespoons of minced Garlic & 2 Teaspoons of minced fresh Parsley.
Toss the whole Sha-Bang (Squash & Sauce) together with a 1/4 cup of Parmesan Cheese.

Hungry?  Me too.
Too serve:
Place 1 cup of Spaghetti Squash mixture on plate, top with one Delicious chicken breast and 2 Tablespoons of White Wine/Caper concoction.
Then enjoy!

Well, that's it for me.  I've enjoyed guest blogging and I hope you enjoy this delicious looking...and tasting Chicken Piccata w/ Garlic Parmesan Spaghetti Squash...oh, and a nice crisp salad too!
Cheers,
W

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Garlic and Parmesan Spaghetti Squash 
(Serves 4)

2 lb spaghetti squash
1 tbs olive oil
1 tbs butter
2 tbs minced garlic
2 tsp minced fresh minced parsley

Pre-heat oven to 375 degrees

Cut Spaghetti Squash in half length wise and scoop out seeds
Place cut side down on greased baking sheet

Bake 20 - 30 mins.

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Chicken Piccata with Capers
(serves 4)


4 thinly sliced chicken breasts
1/2 cup of whole wheat flour
1/2 teaspoon of Pepper
1/2 teaspoon of Salt
2 tbs olive oil
1/2 c white wine
1/4 c lemon juice
3 tbs capers
3 tbs minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper

dredge chicken breasts in mixture of flour, salt, and pepper. heat olive oil over medium heat in large skillet. add chicken and approximately cook 3 minutes on each side or until browned. remove chicken and keep warm. add wine, lemon juice, capers, and garlic to pan, scraping to loosen browned bits. cook for 2 minutes or until thickened. add salt and pepper to taste. spoon 2 tbs of sauce over each chicken breast.