Mozzarella Stuffed Tarragon Dijon Chicken

I have a love affair going on with Tarragon.  Simple as that.  The flavor makes me crazy!  It has a licorice and deep herbal green flavor that is SO hard to describe, but I adore it.

I took a trip to Oregon Wine Country and was inspired by all things fresh and local!  This recipe was served at my home that very night…with an Archery Summit Rose to be exact…..

The Final Dinner

Sliced open…..oh my…..

Sliced open.....

So…..lets talk preparation – this one took some love….

Stuff and hand tie the breasts!
Gorgeous little packages!
Cover with the herbal paste!
Serve with flair!!

Now….for the final recipe!

Mozzarella Stuffed Tarragon Dijon Chicken


  • 4-6 Chicken breasts - no skin and fat trimmed
  • 4-6 mozzarella sticks ( string cheese)
  • Twine
  • 6 tbsp Tarragon
  • 1 cup Dijon Mustard
  • 2 tbsp garlic
  • 2 tbsp olive oil
  • Salt and pepper


  1. Preheat oven to 350.
  2. Place tarragon, mustard, garlic, olive oil, salt and pepper into a cuisinart or blender and mix to a fine paste.
  3. Open chicken breasts up , assisted with a few more slits if necessary, and place a cheese stick in each breast - you may put a bit of the paste in here if you like as well. Enclose the chicken around the cheese and tie with a string (see photo).
  4. Place in baking dish and cover with the paste. Cover with foil and cook for 20-25 minutes. Remove foil and finish for 8 minutes. Allow to rest. Serve with a smile and an awesome attitude!

Missy Maki’s Oregon

I wanted to take a moment and tell you about MY Oregon.

It is a state that is always green, known for it’s sustainability and beautiful farming communities.  We are green here.  Not just because of the trees and rain…but because we care about the planet.  This is a state where kids know at 3 years old, what reduce, reuse and recycle is.  This is a state where if you walk into an office, and get a compliment on your outfit…and you respond “thank you, it is second hand”  you are admired, appreciated, and may even get a high five.  We LIKE being kind to the planet.

We love food.  We value our time with friends, most people are in supper clubs, and have eclectic tastes in wines, cheeses and meats.  There is an alpaca farm 1 block from my suburban neighborhood.  It’s “how we roll”.

Goat cheese in our omelets, gluten free options on all restaurants menus, pinot noir aficionados by 22 years old…..that is us.  Sourced locally, and shake the hand of the person who grows our produce.  This is my Oregon.

I recently spent a day with my 2 best friends in Oregon Wine Country.  We were inspired, and came home and created meal based on our findings, what we learned, and flavor profiles that spoke to our palates and made our hearts sing!!  Crisp Rose wines….Tarragon, Olive Oils from Oregon Olives…..Hazelnuts, Asparagus… was lovely.  I hope you enjoy this:


It was a wonderful day!!

Stop 1 – I had the ladies on the radio show-Simple Kitchen with Missy Maki

Stop 2 – Wine country!  4 Vineyards, and an Olive grove!

Stop 3 – Back to my home for an Oregon Wine Country Inspired Birthday Feast.

Hope you all had a lovely Memorial Day Weekend!  Remember to always stay inspired – go find something to make your heart sing, and spend time with people, it is the best gift you can offer.

The recipes will be coming!!!!





Scallops & Sole en Papillote

Ready for dinner!

OH glorius seafood!!!!  OH 10 pouds that I packed on over the winter!!!  What do you have in common?  Me on a diet!  Well, what can I say?  I am a food blogger, I love to taste my treats and I like dining out.  Now, it is May and I have to get ready for my summer fabulous outfits and I like short skirts and tank tops!  So…time for healthy eating and exercise!

My friend Carrie Cowan from introduced me to fish en papillote.  I decided to try some of my personal favorites baked in this fashion and it was FABULOUS!  Here is my first creation!

Fresh from the oven!
Scallops & Sole en Papillote

Yield: 2


  • 2 filets of sole
  • 1 cup small scallops
  • 4 spears of asparagus
  • salt, pepper
  • Lemon to taste
  • Olive oil
  • Parchment paper


  1. Preheat oven to 400 degrees
  2. Place sole in center of 16 inch long parchment paper. Set the scallops atop the sole. Pepper the fish.
  3. Cut asparagus into 2 inch pieces and set atop the fish. Drizzle with olive oil - you may place herbs on top of this as well if you like.
  4. Wrap the parchment paper into a packet - make sure that it is wrapped so that the steam will stay inside. Leave a solid 2 inches of space around the food.
  5. Place on a rimmed cooking sheet and put in oven. Cook for 10-12 minutes.
  6. Remove and allow to relax for 6-8 minutes before serving.
  7. Place on plate, and then finish with some finishing salts and lemon.

Vern Nelson The Hungry Gardener from the Oregonian on “Simple Kitchen with Missy Maki”

Hey everyone!

Tune in today if you are trying to start a garden….trouble with your herbs?  Not sure what will grow in Oregon or when to start?

What kind of fertilizer?  I have a million questions…and I have the man with the plan!

Tune in at 9am on KPAM AM 860 today!  It is a LIVE SHOW you can call in 503-225-0860


Missy Maki

A Bridal Shower In May for Amber

Showering a loved one with gifts….oh how us women love to prepare a new bride for her new married life.  While the world changes around us, you can count on a few traditions never changing, and the Bridal Shower is one of them.

Welcome to my home!
The Wedding Invite....
Happy Bride!

The thing is there are a lot of moving parts to shower…the games:

The food:

The Spread...

Shower in May Menu:

Starlet Champagne Punch

Summer Pasta Salad

Creamy Crab Dip on Toast

Mini Bagel Sammys

Fresh Fruit with Strawberry Yogurt Dip

Carrots & Blue Cheese


Floral Cupcakes


Mini Bagel Sammys
Creamy Crab Dip on Toast
Fresh Fruit

How much fun to enjoy food, open gifts and talk about the big day!  Also – to enjoy the beautiful Cupcakes and Starlet Punch!

Punch & Cupcakes!


Beautiful Finish!

Of course there is a group photo at the end….

All the ladies.....

But I have a rule!  One pretty pic, and one……not so pretty pic:


(she will thank me later for this…..)

The shower was a success, and this has been a Foodbuzz Featured Publisher 24×24 Post….Now, on to the recipe!  I will do the rest of the recipes above and link them back as I do them!

Creamy Crab Dip on Toast


  • 12 ounces of Dungeness Crab (pick through for any shell pieces)
  • 2 boxes low fat cream cheese
  • 1 tbsp minced garlic
  • 1/2 tsp dill weed
  • Chives for garnish
  • 1 smallish baguette


  1. Mix top 4 ingredients. Put in a bowl and let rest overnight.
  2. Slice baguette into 1/2 inch slices and leave out overnight so that it gets a light crustiness.
  3. In the morning, Spread the cheese on the bread pieces and varnish with chive.
  4. Enjoy being the best hostess on the planet!!

Starlet Champagne Berry Punch

I adore champagne punch!  I love it because it is a lighter version of a cocktail, incorporates fresh fruit, and is sparkly bubbly!  Sipping champagne punch with my friends is the absolute way to go for a ladies lunch, shower, or just while doing the New York times crossword puzzle and contemplating a bubble bath!  Why not live the life of a movie star?  Just because you do not have the cash in your bank doesnt mean you cannot have a less expensive version of a starlets cocktail!  So, ladies, and some of you gents….let out the inner STARLET this Sunday!  Time for a Champagne Berry Punch!!!


Starlet Champagne Berry Punch


  • 2 bottles of your favorite sparkling wine
  • 1 cup raspberries
  • 1 cup mixed frozen berries
  • 1/4 cup simple syrup
  • 1 lemons
  • 1/2 gallon water


  1. Puree raspberries with simple syrup in cuisinart.
  2. Slowly mix with water. Juice the lemon and add that to the mixture.
  3. Shake or stir vigorously - taste and add more or less syrup to taste. I do not like it overly sweet!
  4. Add both bottles of wine with the juice in serving container. Gently stir, add ice and frozen berries.
  5. Serve and feel like a STARLET!!!!