Archive for ‘Uncategorized’

May 31, 2017

Celebrate Spring with this Easy Salad

Sometimes you just don’t want a heavy dinner to celebrate with family and friends. Here’s a recent celebration dinner we had when we had an early flight over the Easter. We still wanted to get together and have a nice meal, so we opted for an early dinner featuring salad. It turned into a riff on Salade Nicoise, with Chicken instead of Tuna. Simple, clean and worked remarkably well for six people.

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Here’s how it’s done:

6 chicken breasts

½ lb of bacon, cooked crisp and cut into small pieces

Your favorite Teriyaki sauce

1 Pineapple

1lb haricot verte

1lb asparagus

1lb small mushrooms, halved or quartered

Chopped tomatoes

1 head Romaine

4c arugula

1 small package marble or fingerling potatoes

Olive oil

garlic

½ c blue cheese

½ c goat cheese

Preheat Oven to 375.

Preheat grill when ready to cook chicken.

Early in the day, marinate the 6 chicken breasts in teriyaki sauce (I prefer Soy Vay). Grill the pineapple.

image5Clean the greens and spin in a salad spinner. Wrap in a kitchen towel or paper towels until needed.

Toss cleaned, and quartered mushrooms into 1T olive oil and crush one clove of garlic over the mushrooms and toss. Add salt and pepper to taste and toss.

Put mushrooms in the oven for 35-45 minutes or until lightly browned and slightly dehydrated.

Bring a pot of water to a boil and blanch the haricot verte, plunge into ice water to cool and retain it’s color. Drain with strainer, dry and chill.

In the same pot blanch the potatoes until fork tender, drain and chill.

Meanwhile, prepare a mustard vinaigrette:

½ c. Olive Oil

1T Dijon mustard

3T Red wine vinegar

Juice of 1 lemon

Mix ingredients in a small jar and salt and pepper to taste.

Prepare a large platter by pouring 1T vinaigrette in the bottom and spreading around with a paper towel. Layer the chopped romaine, top with arugula. Put a quarter of the haricot verte on each corner of the platter, fill in with potatoes, tomatoes (if preferred you can toss the vegies in the dressing first). Slice the chicken and pineapple and serve on the top or the side along with the cheeses.

image1Serve with French bread and good butter.

This turned into a fun and clean eating Easter dinner which can be used for small events throughout Spring and Summer. What could you celebrate with this salad supper?

February 17, 2017

Kitchen Staples: Frozen Chicken Stock

We all have things that we always have on hand. The things that we can’t imagine cooking without. For me, I always have good olive oil, multiple kinds of salt, fresh pepper, balsamic and red wine vinegar, and homemade chicken stock. In fact, I even made stock one day when we were in the middle of moving just so I wouldn’t waste the bones and veggies I had in my freezer saved for stock. My BF loves to tell the story of the day I lost it making stock surrounded by boxes. 😉

I really can’t imagine being without homemade chicken stock. It is one of those things that does not even resemble canned stock. But, keeping it fresh is impossible. So, what do you do? Chicken stock freezes very well. I have tried it in many kinds of containers: take out containers, Ziplocks, etc. I always want to know what serving I have frozen, so I can throw it in to a recipe without thinking. I recently found a great solution for this. We have all seen silicone ice cube trays that are made for fancy big ice cubes for cocktails. It is the perfect thing for stock! Mine holds about 1/2 cup of stock and I ended up with a gallon Ziplock full of them for my freezer. I still like a gallon Ziplock to give me the option to make soup at a later date, but smaller portions make a difference for things like quinoa, sauce, or adding depth and flavor to anything. Try it out!

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November 24, 2015

Thanksgiving Menu

I have been a bit wrapped up in work as of late with travel to both coasts and a bit in between. Lots of work, family and fun! Since we are settling at home for the holidays, I thought I would catch up with the blog and share some of the things we have been working on for Thanksgiving. You may remember our timelines from years past… (1 Day, 4 Days, 5 Days, 7 Days) Great references if you need them! Below are some new ideas. Look out tomorrow for some in depth ideas for wine pairings for the big day courtesy of BF. He has become well versed and done a ton of research on what is just right for each course. A very happy holiday season to you and yours. I am giving thanks for a wonderful family, friends and the freedom to share our days together.

Kelly

 

Menu 

Wine Pairing – Stay Tuned for Details!!

Appetizers:

  • Shrimp Cocktail
  • Relish Tray
  • Antipasto with Homemade Crackers

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Dinner:

 

Dessert:

  • Ginger Snaps
  • Pumpkin Pie
  •  Chez Panisse Almond Tart – A little note about this, I tested this ahead of time just to make sure I could do it and it wasn’t too “almondy” and got raves about it! Not too sweet and I think it will be a great complement to a rich meal. Almond Tart
December 6, 2013

Happy Friday!

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Happy Friday from snowy and COLD Colorado! Sending warm and cheery holiday season wishes to you!

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