CAJUN FUN

As we explore menu ideas, this seems to be a good time to expand our culinary scope to include some Cajun recipes.
We couldn't have been more thrilled with the results!
What a delightful experience this turns out to be, even if only to give us a small taste of New Orleans. Who knew Cajun could be so fun?

Cajun Lemonade

Louisiana Crab Dip

Cajun Shrimp and Corn Salad with Lime Chili Dressing

Easy Cajun Jambalaya

Broccoli with Cajun Garlic Butter

Skinny Baked Beignets

Recipes

Cajun Lemonade

Louisiana Crab Dip

Cajun Shrimp and Corn Salad with Lime Chili Dressing

Easy Cajun Jambalaya

Broccoli with Cajun Garlic Butter

Skinny Baked Beignets

SPRING LOADED

Here in the Valley of the Sun, spring is our most wonderful time of the year.

It's when all-day patio dining begins to spring up all over town. 

We're taking advantage of in-season fresh produce to craft our lunch menu.

Let's start with a refreshing Pink Grapefruit Cocktail to accompany some Sweet Onion Tart and Roasted Baby Artichokes with Lemon Aioli. Then for a change, add some sardines to a colorful Spring Salad dressed with Tarragon Vinaigrette. 

For the main course, we're serving Skillet Balsamic Chicken over Swiss Chard with a side of Radishes in Brown Butter and Lemon.  And finally, a healthy dessert in Kiwi-Pineapple Parfait.

We think that light & springy can certainly taste divine.

Pink Grapefruit Cocktail

Sweet Onion Tart

Roasted Baby Artichokes with Lemon Aioli

Spring Salad with Tarragon Vinaigrette

Skillet Balsamic Chicken over Swiss Chard

Radishes in Brown Butter and Lemon

Kiwi-Pineapple Parfait

Recipes

Pink Grapefruit Cocktail

Sweet Onion Tart (substitute vidalia with sweet onion)

Roasted Baby Artichokes with Lemon Aioli

Spring Salad with Tarragon Vinaigrette

Skillet Balsamic Chicken over Swiss Chard

8 bone-in chicken thighs

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp tomato paste

1 tbsp dijon mustard

2 sprigs of fresh thyme

1 bunch Swiss chard, chopped (separate stems from leaves)

1 medium onion, chopped

salt and pepper to taste

1. Season chicken with salt and pepper.

2. In a bowl, whisk together olive oil, vinegar, tomato paste, dijon mustard, thyme and salt and pepper.

3. Pour over chicken and let sit for 30 minutes.

4. On a large non-stick skillet, cook chicken skin down over medium high heat, about 10 minutes each sides or until chicken is cooked.

5. Remove chicken to a platter and set aside.

6. Drain half of grease from pan, then add onion & Swiss chard stems and cook until onion becomes translucent.

7.  Add Swiss chard leaves and season with salt and pepper.

8. Once Swiss chard is cooked, place chicken thighs back on top and serve immediately.

Radishes in Brown Butter and Lemon

Kiwi-Pinapple Parfait

HEART TO HEART

The blessing of having a significant other is enormous, maybe more so on Valentine's Day.

But consider yourself also fortunate and blessed if you have a friend that sticks closer than a brother or sister, one who fills your heart with joy. For the ladies in my life whose big hearts have brought me tremendous joy and encouragement, here's a day of "hearts" designed just for you.
From my heart to yours and with deep gratitude, please know how special you are to me.

Raspberry Champagne

Tray of Hearts: 

Calymirna Figs, Parmigiano Reggiano Cheese, Fresh Sliced Strawberries and Mint Chocolates

Cara Cara and Blood Orange Ricotta Salad 

Garlic Cheese Puff Pastry Twisted Hearts

Italian Wedding Soup

Creme-Filled Olive Oil Caketinis

Recipes

Cara Cara and Blood Orange Ricotta Salad

Italian Wedding Soup

1 lb sweet Italian sausage, casing removed

1 large onion, chopped

4 garlic cloves, minced

1 egg

1 cup grated parmesan

1 cup panko bread crumbs

bunch of parsley, chopped

1/4 tsp nutmeg

1 tbsp olive oil

2 carrots, diced

1 celery stalk, diced

4 small sweet peppers, diced

2 cups of fresh baby spinach

1/4 cup Pinot Noir or any lighter kind of red wine

1 tbsp orange juice

8 cups chicken stock

salt & pepper to taste

1. In a large bowl, combine sausage, half of chopped onion, half of minced garlic, egg, bread crumbs, parmesan, 3/4 of the chopped parsley, nutmeg and 1/2 tsp pepper.

2. Form into small meatballs. To make heart-shaped meatballs, pad tightly onto cookie sheet lined with wax paper and use heart cookie cutter.

3. On a large non-stick skillet, brown meatballs on medium high heat. Set aside and reserve drippings.

4. Transfer drippings to a large pot, add olive oil.

5. Cook remaining onion, carrots, celery and sweet peppers until onion starts to become translucent.

6. Add garlic and cook another minute.

7. Deglaze with red wine, then add chicken stock and bring to a boil.

8. Drop meatballs one by one, until fully cook, season with salt and pepper to taste.

9. Add spinach and lower to heat to simmer.  Serve hot, garnished with remaining parsley.

Garlic Cheese Puff Pastry Twisted Hearts

1 pkg puff pastry, thawed

2 tbsp olive oil

1 tbsp garlic powder

1 cup grated mozzarella

1 cup grated parmigiano reggiano

1 tbsp melted butter

1, Preheat oven to 400F.

2. On a cool surface, spread 1 sheet of puff pastry and brushed with olive oil.

3. Sprinkle with 1/2 garlic powder, then layer grated mozzarella and parmesan.

4. Drizzle with remaining olive oil and sprinkle with remaining garlic powder.

5. Place another sheet of puff pastry and press down all around.

6. Cut into 1" wide strips.

7. Press together edges of strips, then twist into a heart shape.

8. Brush with melted butter and bake in 400F oven for 20 minutes.

9. Serve immediately.

Olive Oil Caketinis

To make the cake, use the recipe found here:

http://www.chowhound.com/recipes/olive-oil-cake-10760

1. Instead of using a cake pan, use muffin pan and fill batter to the top of each mold.

2. When done baking, cool pan on a rack.

3. Remove from pan.

4. Slice off the top portion, fill bottom part with a layer of whipped cream, then replace back top portion.

5. Draw a heart on parchment paper and cut around it, then place paper on top of each cake and sift powdered sugar to form a white heart,

SLOWING DOWN

Seems like every beginning of a new year we vow to be more balanced in our approach to life. Slowing down. Working less. Vacationing more. Spending time in meaningful moments. 

When it comes to cooking and food preparation, today's all about the slow-cooker which comes in handy as it allows us to just throw in all ingredients and walk away to do other things, like going on a brisk winter walk or getting a much needed massage.  Then four hours later we sit down for a dinner featuring a menu of slow-cooked dishes.  But not before a cocktail of Gin and Tonic (of course).

Raise your glass for a balanced 2016!

Gin & Tonic

Slow-cooker Garlic Herbed Mushrooms

Slow-cooked Blue Cheese & Parmesan Chicken Wings

Slow-cooker Pinto Beans, Tomato & Onion Salad

Slow-cooker Vegetable Soup

 Slow-cooker Baked Oatmeal Bars 

served with Blueberry Vanilla Ice Cream

Recipes

Gin & Tonic

Slow-cooker Garlic Herbed Mushrooms

Slow-cooked Blue Cheese Parmesan Chicken Wings

1 lb chicken wings

1 cup store-bought light chunky blue cheese dressing

juice of 1 lemon

1 tbsp spicy brown mustard

2 garlic cloves, finely minced

1 tbsp grated parmesan 

1 tbsp finely chopped dill

salt and pepper to taste

Sliced scallion for garnish

1. Combine all ingredients except chicken wings in a bowl and mix well, season with salt and pepper to taste.

2. Place chicken wings in a slow-cooker and pour dressing mixture over wings.

3. Cook on high for 3.5 hours.

4. Garnish with sliced scallions before serving.

Slow-cooker Pinto Beans, Tomato & Onion Salad

Slow-cooker Vegetable Soup

Crockpot-Baked Oatmeal Bars

HERITAGE HOLIDAY

 

It's certainly looking a lot like Christmastime has arrived.  These days we're well surrounded by the sounds, sight and scent of Christmas and winter wonderland as well as the familiar faces of family and loved ones.  With a nod to family and heritage, we joyously introduce what has become a favorite in each family's traditional holiday dinner, from Candy Cane Cocktail to Gingerbread Cake.  With deep appreciation for the greatest gift of all (Jesus) and the sweetest gift of friendship, we extend a heart-felt Merry Christmas to you.

Candy Cane Cocktail

Latvian Liver Pate and Over-Fried Potato Latkes

Asian Chef Salad

Prime Rib

Yorkshire Pudding

Savory Green Beans

Kasha Varnishkes (Wheat Bulgur with Bow-tie Pasta)

Gingerbread Cake topped with Whipped Cream

Recipes

Candy Cane Cocktail

Latvian Liver Pate
1 tub chicken liver
1 medium onion, chopped
1 tbsp butter
3 cloves garlic, chopped
salt and pepper to taste

1. Wash, rinse and pat dry chicken liver.
2. Heat butter in a medium size pan.
3. Add onion and chicken liver, cook until half done.
4. Add garlic, salt and pepper, continue until liver is cooked well.
5. Pour into a blender and pulse until smooth.
6. Pour pate into a serving bowl, cover and refrigerate until serving.
7. Serve with crackers.

Over-Fried Potato Latkes

Asian Chef Salad
1/2 small cabbage, shredded
1 head romaine lettuce, half chopped and half set aside to line bowl with
1 Persian-style cucumber, sliced
3 hard boiled eggs, sliced
1 tbsp roasted peanuts
1 tsp roasted sesame seed
1/4 cup peanut oil
1 tsp rice vinegar
 juice of 1 lime
salt & pepper to taste'
optional: shrimp crackers to garnish

1. Line a large salad bowl with romaine leaves.
2. Layer with chopped romaine, shredded cabbage, sliced cucumber and hard boiled eggs.
3. Sprinkle with roasted peanuts and sesame seed and season with salt and pepper.
4. Whisk together peanut oil, vinegar, lime juice; add salt and pepper to taste.
5. Pour over salad before serving and toss.

Prime Rib and Yorkshire Pudding

Savory Green Beans
4 slices thick-cut bacon
1 cup sliced mushrooms
1/3 cup sun dried tomatoes
1/3 cup pine nuts
6 servings fresh green beans

1. Cook bacon until crispy, then break/cut into small pieces, reserve drippings.
2. Saute green beans in bacon drippings.
3. In a separate pan, saute mushrooms, add tomatoes, then add back cooked bacon, remove from heat.
4. Serve green beans topped savory mixture and sprinkled with pine nuts.

Kasha Varnishkes
1 cup whole grain red bulgur
1 egg
1 onion, chopped
1 box bow-tie pasta, cooked according to package direction
1 tbsp chicken fat
1 cup chicken stock
sprigs of parsley, chopped
salt and pepper to taste

1. Add egg to red bulgur, mixed well and set aside.
2. On a large pan, heat chicken fat and add onion.  Saute until onion clears.
3. Add bulgur and chicken stock, cook covered until liquid is absorped.
4. Add cooked pasta to pan, season with salt and pepper.
5. Sprinkle with chopped parsley.

Gingerbread Cake
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/4 tsp ground cloves
4 tbsp unsalted butter, cut into 1/2 inch chunks
2/3 cup brown sugar
2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
2/3 cup boiling water
1 large egg

1. Prehear oven to 350F. Coat a 9-inch square pan with non-stick baking spray.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
3. In a large bowl, combine butter, brown sugar, molasses and boiling water. Whisk until butter is melted.  When mixture is lukewarm, whisk in egg.
4. Add dry ingredients to wet ingredients and whisk until combined with no lumps.
5. Pour batter into cake pan and bake for 35 minutes or until edges darkened and center feels frim to the touch.
6. Let cool on a rack before cutting into squares.  Best served after warmed in the oven or microwave and topped with whipped cream.