Category Archives: Simple Meals for the Avid Cook

{Garden} Let’s go on a picnic

01 Tuesday May 2012

Posted by in Food, Party Planning, Recipes, Simple Meals for the Avid Cook

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I’m not sure if it’s the spring fever that overtakes me every year when the weather warms, or the recent closing of my favorite site for resizing images, Picnik, but I’ve been thinking how enjoyable a picnic would be.

It really is one of life’s simple pleasures, doesn’t cost anything but time, and yet I’m certain it’s been years since hubby and I have packed up and made some destination our goal for a picnic.

Romantic Homes Magazine

You can prepare and pack a  picnic lunch or you can buy sandwiches and the trimmings already made for you, either way, there is something so relaxing about eating outdoors, communing with nature.

You can drive, bike or walk to the nearest suitable location, throw a blanket on the ground or on top of a park table and I guarantee the food will taste better than you remember the last time you had the very same meal.

Table setting by Roy Wood

I personally love the picnic table and benches for my picnic dining.  This setting is pretty spectacular…trees and quiet your only companion (besides you and hubby, of course!)

Pressed Picnic Sandwich, Martha Stewart Recipes

Don’t have a picnic basket, not to worry.  Visit HERE for a DIY project for making one!

Pressed Picnic Sandwich – Martha Stewart Recipes

Here’s a recipe for a pressed picnic sandwich by Martha Stewart.  I think it sounds delicious!  I’ll schedule my picnic, make it and let you know.

Ingredients

Serves 10

  • 3 medium red bell peppers
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons warm water
  • Salt and freshly ground pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 1/2 cup prepared black-olive paste
  • 8 ounces fresh goat cheese
  • 8 ounces marinated artichoke hearts
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound peppered salami, thinly sliced
  • 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Directions

  1. Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
  2. Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
  3. Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
  4. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

And while we’re on Martha’s site…here are her recommendations for:

Picnic Essentials

Make sure to bring a blanket (look for one with a waterproof bottom) and other picnic essentials: plates, napkins, silverware, serving pieces, cups, lanterns or candles if it’s nighttime, condiments, a corkscrew, trash bags, paper towels, sunscreen, and bug spray.

I hope you’re having a wonderful spring and that a picnic is on your calendar.

I’m having fun at The Polohouse with the Favorite’s on the First, have a look!

{Entertaining} Champagne Chicken

29 Thursday Mar 2012

Posted by in Entertaining, Fall Entertaining and Decorations, Food, Party Planning, Simple Meals for the Avid Cook

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It’s been awhile since I gave you a recipe…I am not always mindful of posting recipes when there is so much to think about, chalk it up to spring fever.

We had some friends in for dinner on St. Patrick’s Day and one of our guests only eats chicken, no red meat, no pork no fish.  So the search was on for a new recipe for chicken that would fit my entertaining criteria.

I used to be in the Junior League and during my tenure I found Junior League cookbooks to be a reliable source of really good food.  I find a lot of the JL cookbooks provide recipes for busy women who want to entertain family and friends but not spend 3 days in the kitchen.  This suits me just fine.  In fact, I look for recipes that take that philosophy a step further, make-ahead as much as possible.

While reading through my cookbooks in search of a tasty chicken recipe I pulled one of my ‘go to’ JL cookbooks, “Stop and Smell the Rosemary” by the Junior League of Houston, printed in 1996.  I can’t begin to list all of the great meals we’ve had using this book, it’s never let me down.  I found a recipe called Champagne Chicken and gave it a try.  It was delicious and so easy, so I thought I would pass it along.

 

 

 

 

 

 

 

 

[Note:  You will have to copy and paste this onto a page for keeping; photo via FotoSearch, royalty free]

In addition I have included 6 table settings that inspire me to set the table for spring, with a nod in at least one of the images to recognize St. Patrick’s Day.

 

Champagne chicken ~ serves 4

[Adapted from Stop and Smell the Rosemary]

1 ½ cups champagne (or sparkling white wine)

18 sprigs fresh thyme, minced

5 tablespoons fresh lime juice

6 cloves of garlic, chopped

3 large sprigs of fresh rosemary, minced

4 boneless, skinless chicken breast halves

¾ teaspoon salt

¼ teaspoon pepper

Fresh rosemary sprigs for garnish

Combine champagne, thyme, lime juice, garlic, and rosemary in a medium baking dish.  Add chicken breasts.  Season with salt and pepper.  Cover and refrigerate overnight.

Preheat oven to 375°.  Remove chicken from marinade and place in small roasting pan.  Roast chicken 20 to 30 minutes.  Spoon pan drippings over chicken and garnish with fresh rosemary sprigs.

I get the chicken ready for the oven early in the day, refrigerate until 1 hour before baking.

I served this with roasted baby Yukon potatoes *not baked potatoes smothered in sour cream that you see in the image above 🙂 and fresh Blue Lake green beans.  Here is the Roasted Baby Yukon Potato recipe:

ROASTED POTATOES

1 1/2 pounds small yukon gold potatoes (or new potatoes)

2 tablespoons butter

1 large shallot, minced

1 large clove of garlic, minced

salt and papper

Pierce potatoes in several places with a fork.  Melt butter in a large skillet over medium heat. Add potatoes.  Season with salt and pepper.  Cover and cook potatoes until almost tender, shaking skillet occasionally, about 25 minutes.  Add shallot and garlic, reduce heat to medium low.  Cook until potatoes are tender and brown, about 10 minutes.  Serve immediately.

Hermes of Paris

Unknown

Garden, Home and Party

Daniel Desantis Interiors

French Essence

House Beautiful

I hope you’re having a wonderful spring and that you will drop me a line and share your favorite ‘entertaining’ recipes.  I love to hear from you!

 I’m visiting:

No Minimalist Here

Ivy and Elephant’s: What’s it Wednesday

{Party} Easy soup recipe…Cannelloni Bean Soup

06 Tuesday Mar 2012

Posted by in Entertaining, Food, Simple Meals for the Avid Cook

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Even though this past weekend was more like summer than winter, my favorite thing about winter (albeit mild this year) is having soup for lunch or dinner (or both).  There is something so satisfying about a steaming hot bowl of soup with a side salad and some really good, crusty bread…and if it’s dinner, a glass of wine.

I was given a recipe for White Chili some years ago and while I loved it my family preferred to have me prepare the red chili.  I blogged about our new favorite red chili recipe HERE, it was compliments of Pioneer Woman and we were surprised how delicious we thought it was.  That still left me hungry for a white bean soup and so I modified the white chili recipe and was amazed when hubby raved about it and said it was definitely a keeper, a supreme compliment and the only way I’m certain he truly likes the dish! (Lyn is always complimentary and kind when he comments but there have been those rare occasions when he says he likes a new recipe but in fact, when I prepare it sometime later he says I don’t need to fix it again).

This is truly an easy-peasy recipe and I believe if you like the ingredients you will enjoy the final outcome.

KB’s Cannelloni Bean Soup

 1 tablespoon canola oil

3 14.5-ounce cans cannelloni beans, rinsed and drained

1 lb. Italian sausage [hot], casings removed

1 medium onion, chopped

1 clove garlic, minced

1 small can Ortega chopped chilies, drained

4 cups chicken broth

1 teaspoon cumin

1 teaspoon dried oregano

Jack cheese, grated for top of soup and chopped parsley and/or chives.

 

Heat oil over medium high in 5 quart Dutch oven or heavy pan.  Crumble sausage into pan, stirring occasionally until sausage browns.

Lower heat to medium and add onion, cook until translucent, about 4 minutes.  Add garlic and cook for 1 minute more.

Add seasonings, chilies, and bean and simmer for 15 minutes.  Serve topped with grated Jack cheese.

Can be served with tortilla chips or crusty bread and salad.

I have also included some pretty tablescapes for your table setting files.  I like to keep some ideas on hand for seasonal settings, plus they are fun to look at, right?

Pam Pierce

I like the simplicity and rustic feel to this table (above), works well with a soup meal, don’t you agree?  A few cut branches and whatever fruit or vegetable you might have is all you need.

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I think this idea (above) would be fun with a soup meal menu, rustic wooden spoons would be ideal but simple stainless would also work.

Back Porch Musings

A country setting in the kitchen, with rooster accents, works well.  Back Porch Musings is an excellent source for table setting inspiration, visit the link under the image.

Vignette Design

Delores, at vignette design, always inspires with her creative and clever table settings.  I’ve been tempted to pick up a set of these wicker chargers for more rustic meals for ages.  You can find them at Cost Plus, Pottery Barn and Williams Sonoma.  I’m sure there are other sources as well, don’t they add something to this simple tablescape?

P.S. I apologize for not having one of those handy “PRINT RECIPE” commands and completely understand if you don’t bother to cut and paste this so that you can print it.  I have a laundry list for my web developer (who happens to be my son and is very busy with work that pays him right now) to add to my site.

Spring will be here before we know it so I really wanted to get this out to you before our menu ideas involve grilling and lighter fare.

Do you like soup or stew for dinner.  I have friends whose husbands feel it’s not enough for a satisfying dinner…lucky me, hubby enjoys soups, stews and even casseroles! 

{Party} An easy recipe and the table setting to serve it from

07 Tuesday Feb 2012

Posted by in Entertaining, Family, Food, Party Planning, Simple Meals for the Avid Cook

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January was an unusually dismal month for me.  This is surprising since it’s my birthday month and the first month of a new year, a new beginning of sorts, so I surprised, even myself, that I was internally negative the entire month.  No reason, which only makes it more confounding.

1.

So, I know that if I get down in the dumps, which doesn’t happen very often, I just need to continue to smile, live and wait…the wise words of my grandma (and grandma’s everywhere, I imagine) come to mind, “this too shall pass”.  In my internal musings I self-analyzed, self-critiqued and I pondered the worth of my blog.  No real revelations presented themselves since I believe you have to be cautious making huge decisions when you’re in the dumps, but I did decide I needed to share more of the recipes I try and like.  That fills the “party” part of  Garden, Home and Party. For those not interested in cooking I decided to couple the weekly recipe with a few of my favorite table settings that I’ve collected…kind of a something for everyone philosophy.

2.

So here you go.  I’m starting with a recipe for chili.  I have always made my chili from my mom’s recipe.  That means for the 39 years I’ve been married I’ve always prepared the same recipe.  Until now.  Pioneer Woman (and if you haven’t visited her site or read her cookbook or seen her Food TV program, I urge you to have a look) demonstrated a recipe for “Simple Perfect Chili” on her show.  My husband had recorded the show for me and happened to be in the room when she was demonstrating the process and he commented that it looked really good.  I took advantage of this segue to say, “Why don’t you cook it for us?”  {Note:  I work full time outside the house and he works from our home}.

 3.

He followed the recipe which you can print from HERE and I have to tell you…it was delicious, I believe it will replace the long time recipe for chili I used to use.  {The only change: we used a large can of chili beans and 1 can of black beans, rinsed, instead of kidney beans and black beans} Below is a picture off Wikipedia and it doesn’t do the dish justice.  But you’ll at least get the jest of it.  This recipe would be good for a group since you can make it well in advance and it gets better by making it a day or two in advance.

 4.

If I were serving chili to friends and family I might set the table like any one of these….

 Since Chili is a simple meal you might just want folks to serve themselves.

 

Since I usually serve chili in the cooler months I look for a table setting idea that reflect the season.  Vignette Design always features such great ideas for entertaining.

5.

This Veranda table setting by Toby West is a perennial favorite of mine.  Barley twist candle sticks and horn-handled pewter, what could be better?

Veranda, Toby West

Don’t restrict your table to flowers and candles, pull out all the stops, as Delores at Vignette Design has done with the set up below.

6.

This table looks pretty spring-summer with the white, but I included it because I love the aged wood runner down the center of the table and would like to make something like that for my table…it gives the table such a rustic look and I think you could change the linens and flowers to accommodate seasons and different dish patterns.

Enjoy and bon appetit!

February is a good month and I know it will be the start of a great year!

My friend, Jermaine has planned the most exciting trip and invites anyone interested in visiting Paris for an insiders shopping and dining vacation.  Visit French Kissed for details. 

http://french-kissed.com/archives/11592

{Party} Easy, elegant menu/recipes

10 Tuesday Jan 2012

Posted by in Entertaining, Food, Holiday/Seasonal cooking, Party Planning, Simple Meals for the Avid Cook

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On New Year’s Eve we hosted a party of 8 (including us).  This group of dear friends has celebrated this holiday, and several others, throughout the year with great success.  It’s a party of 4 couples that share a history of our children growing up together, life in the same neighborhood and just a magical connection that seems to work.  There are always lots of laughs and plenty of lively discussions but the bottom line is that we have so much fun when we’re all together.  Do you have friends and/or family like that?

Since it was my turn to host the event (we used to do a progressive dinner but have all decided it’s easier to stay in one person’s home and allow each couple to bring appetizer, soup and/or salad, and dessert, with the hosting couple providing the main menu) and because I was recovering from a glorious Christmas with son, daughter-in-law and granddaughter from Austin, I decided to keep the menu relatively easy, thanks to Pioneer Woman! (I love so many of her recipes).

I thought I’d share the recipes with you since they turned out to be very tasty and very make-ahead simple, as well as my table setting for the meal.  I realize we’re all a little “over” the holiday themed decorations and table settings but I want to share this since I believe it adds something to the story…and because I don’t have any original photos of my two recipes I’m providing.  ~side note:  I have signed up for a photography class in late February, maybe there will be better photography associated with my site in the future~

Herb Roasted Pork Tenderloin with Preserves

 

 

 

 

 

Added by Ree on September 15, 2011 in Main Courses, Pork

Prep Time 5 Minutes ~ notice the prep time?  How great is that?

Cook Time 15 Minutes Servings 12 Difficulty: Easy

 

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tablespoons Herbs De Provence (more If needed)

1 cup Preserves (fig, Peach, Plum) ~ I used fig.

1 cup Water ~ I used 1 tablespoon of water, in a previous run on the recipe I found 1 cup to make the fig preserves too watery.

1 Tablespoon Vinegar

Preparation Instructions

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork ~I did this in advance and put the tenderloins in the ‘fridge covered; I took them out about 2 hours before they were to go in the oven.

Place the pork on a rack or in a large skillet ~I used a large skillet~ and roast in the oven for 12 to 15 minutes (or until no longer pink; 165 degrees from the thickest portion of the tenderloin) ~it took my oven 25 minutes, it may have  been because my tenderloins were quite large. Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer ~I did this in advance and left it in a small pan on the stove, reheated it just before serving.

Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like!

 

I also made my old standard “Scalloped Potatoes” that can be made a day ahead and reheated (after bringing to room temperature) just before serving.

Yukon Gold Gratin

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Ingredients:

  • 3 ½ pounds medium Yukon Gold or russet potatoes, peeled
  • and cut into 1/8” slices ~ I use my knife, if you have a Mandoline
  • it will make the task easier
  • 2 teaspoons minced garlic
  • 2 cups chicken broth*
  • 2 cups heavy cream* ~ or half and half, but the cooking time
  • may have to be adjusted to allow the half and half to cook down
  • Salt and pepper
  • 2 tablespoons butter, cut into small pieces

Preparation Instructions:

Preheat oven to 400°.  Butter a 9 x 13 baking dish.

Sprinkle garlic over bottom of dish.  Arrange ¼ of the potatoes in dish.

Sprinkle with salt and pepper.  Continue with layers until you’ve used all

potatoes, seasoning liberally with salt and pepper between each layer.

Pour broth, then cream and sprinkle with salt, pepper and dot with butter.

Cover and cook for 1 hour 15 minutes.  Uncover and bake for an additional

30 minutes or until someone golden on top.  At this point if you’re serving the dish the next day, cover and

refrigerate; preheat oven to 350° and bake for 30 minutes (if room temperature), 45 minutes if cold.

 

*I have used less than 2 cups of each broth and cream, I allow the broth and cream, combined, to come up to about the halfway point on the baking dish, or a little higher before covering and

cooking.  Also, if you are feeling especially daring, you can add cheese of choice to the layers and/or the top of the dish.  I will say the cream and broth creates a very nice cheesy texture to the dish without the cheese.

I served the meal with fresh green beans that had been blanched and seasoned.  Pretty easy and always a hit…try this menu  for one of your winter parties, I think you and your guests will enjoy!

{Home and Party} Are you tired of turkey yet?

29 Tuesday Nov 2011

Posted by in Fall Entertaining and Decorations, Food, Holiday/Seasonal cooking, Simple Meals for the Avid Cook

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I hope today finds you fully recovered from Thanksgiving festivities and calories!  I do enjoy a good turkey sandwich and the trimmings once, even twice after the holiday.  But then I hit the wall and crave something flavorful, easy (since I’m still tired from all the cooking) and full filling.  This recipe originates from Country Living magazine and has been a hit with family and friends each time I prepare it.  It’s also easy enough for me to prepare it for just Lyn and myself on a cool, late fall evening.

Enjoy!

image from simply recipesimage via

Roasted Pork Tenderloin with Apple Cider Glaze

Ingredients

  • 2 1-pound pork tenderloins, rimmed
  • 6 shallots, quartered
  • ½ cup golden raisins
  • 3 tablespoons fresh thyme leaves (5-6 sprigs)
  • Pinch of ground cloves
  • ¾ cup apple cider, or unfiltered apple juice
  • 1/3 cup dry white wine
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 McIntosh apples, peeled and chopped

Directions

Rinse pork, pat dry, and place in zip top heavy-duty plastic bag, or shallow dish.

Stir together shallots and next 5 ingredients in a medium bowl.  Pour over pork, cover or seal and chill at least 4 hours, turning occasionally.

Preheat oven to 375°.  Remove pork from marinade, reserving marinade.  Sprinkle pork evenly with ½ teaspoon salt and ½ teaspoon pepper.  Cook in hot oil in a large oven proof skillet over medium high heat 2 to 3 minutes on each side or until browned.  Remove pork, and add butter to skillet, stirring until melted.  Add apples and sauté 2 minutes.  Stir in reserved marinade.  Bring to a boil, and boil 2 minutes, stirring often.  Return pork to skillet.

Bake at 375° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally.  Remove pork from skillet; tent with aluminum foil, and let stand 5 minutes or until thermometer registers 160°.  Stir remaining ½ teaspoon salt and ½ teaspoon pepper into apple cider glaze in skillet.  Slice pork and serve immediately with glaze and apples.

Serves:  6-8 servings

The race is on to begin my Christmas shopping.  The tree and decorations are up and I hope to enjoy a few days of sipping cocoa by the fire enjoying the Christmas tree.  Take time to stop and smell the peppermint and evergreens!

{Party} Easy barbecue chicken skewers and vegetables

19 Friday Aug 2011

Posted by in Drink, Entertaining, Food, Simple Meals for the Avid Cook

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I’ve been a little crazy busy this month.  First our trip to Austin to visit family (very fun, very HOT) and then our trip to Phoenix (not so much fun, very HOT).  I am ready to live out the final several weeks of summer with relaxation and back yard barbecues on the agenda.

For ideas and inspiration I visited the one and only Martha Stewart Living.

 Clever leaf coasters would be cute at a backyard barbecue.

I’m not sure I’d make these cute little envelop packets for my melon balls but you have to admit, they’re kinda cute.

This is more my speed.

With that in mind I thought I’d pull out a recipe I received at a friend’s bridal shower.  The hostess requested that everyone invited to the shower provide a favorite recipe in advance of the date of the event.  When we arrived she had printed out all of the recipes for each guest.  There were some really tasty recipes in this packet and this is one of them.

I haven’t used rosemary as skewers but I love the look, maybe this idea I will use when I fix these skewers.

Note, I cook these on the outdoor grill but as the recipe states, you can fix these on a grill pan in your kitchen…but why would you?

On the whole leaf theme, these votive and vases look great covered in leaves.  I also like the burlap table runner and plant to make one for my patio table.

The main goal is to relax for the remaining weeks of summer…at least I’m going to try!

And one last Martha idea…remember those handles you get from departments stores to make holding shopping bags easier?  That’s what this holder is…placed over what looks like a cardboard container.  Visit her side if you are interested in making this, I’ll be relaxing in the back yard.

Grilled Balsamic Glazed Chicken and Vegetable Skewers

 

6 chicken breasts, boneless and skinless 12 cremini mushrooms, cleaned
3 cloves garlic, minced 2 red onions cut into eighths
3 T. basil, chopped 5 zucchini, cut into large cubes
2 T. thyme, chopped 3 red peppers cut into 2” pieces
1/2 cup balsamic vinegar Salt and pepper to taste
3 T. whole grain mustard 12 skewers soaked in water
1/2 c. olive oil  

 (Note:  You can substitute other veggies if you aren’t fond of this list)

 Cut each chicken breast into six large cubes and set aside.  Place the garlic, basil, thyme, balsamic, whole grain mustard, olive oil, salt and pepper into a bowl and whisk together to incorporate.  Pour 3/4 of the marinade over the chicken and reserve the rest to brush onto the vegetables while grilling.  Let the chicken marinate for one hour or more.

 

While the meat is marinating, cut up all the vegetables and place into separate bowls.  Once the chicken has marinated, take the skewers and place one piece of chicken, onion, pepper, chicken, mushroom, zucchini and another piece of chicken and place onto a baking sheet.  Repeat until all the chicken and vegetables are gone.  Sprinkle the skewers with salt and pepper.  With a pastry brush, lightly brush the vegetables with the reserved marinade.

 Heat a large grill or grill pan and place the skewers on the grill; cook for 3-4 minutes, then turn and cook until the meat is cooked through.  Remove from heat and keep warm in a 250° oven until ready to serve.  Place the skewers on a platter and garnish with fresh herbs.

 I serve this with the a mixed green salad and some fresh sliced melon.  Easy and tasty.  Enjoy.

{Party} Fettuccine with Sausage and Summer Savory

15 Monday Aug 2011

Posted by in Drink, Entertaining, Food, Simple Meals for the Avid Cook

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Happy Monday my blogland  friends.

I’m currently in the hot spot of the nation, Arizona, closing my parents house…my mom passed away a year ago and my dad passed one year later.  In any event, not fun stuff, but the home sold with little effort, which is a good thing.

As a result, I’m passing along a very simple, delicious recipe that I’ve had in my files for years. (I believe I got it from Carla and she got it from a cooking class she took one summer).  It’s very yummy and very easy, and I thought you might enjoy serving it to your family and/or friends one of these summer evenings.   It’s great with some warm,  crusty bread and butter and a simple green salad with a Dijon vinaigrette.  I like to pour a glass of Sauvignon Blanc from the Marlborough region of Australia…Kim Crawford is a favorite.  Enjoy!

Image via Heirloom Philisophy

-OR-

I’ll be back Wednesday with a fun post on toile.  I look forward to chatting with you then.

Ingredients

  • 1 tablespoon summer savory
  • 3 tablespoons butter, room temperature
  • 8 sundried tomatoes (I used roasted grape tomatoes, cut in half)
  • 1 lb. Italian sausage (I used ½ spicy, ½ regular)
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • ¾ lb. fettuccine, or any other pasta you like
  • Parmesan cheese

Preparation Instructions

Cream butter and beat in savory, cover and refrigerate overnight (I didn’t do this step).  Remove sausage from casings and brown in a large skillet until cooked through, add garlic and cook 1 minute longer.  Add chicken broth and tomatoes.  Bring to a simmer and add the savory butter (or savory and butter).  Simmer another 10 minutes and serve over cooked pasta.  Top with freshly grated Parmesan cheese.

Serves 4-6

Stay cool this week and celebrate each of the last days of summer!

{Party} Barefoot Contessa, new easy recipes, and Austin

08 Monday Aug 2011

Posted by in Family, Food, Recipes, Simple Meals for the Avid Cook, Travel

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Austin was wonderful.  HOT, but wonderful.  We always stay with Son #1, his lovely wife and now, Olivia!  Since Olivia is our first grand child we are over the moon with joy and we delight at her every move.  She is crawling and charming us with her smile.

While in Austin our kids always make it a  point to try new, well-reviewed places to eat.  I’m pretty sure I gain weight each visit but come away wishing Orange County, California had 1/4 of the fabulous places to dine.  I’m giving you the list, just in case you visit Austin sometime soon.

+ Walton’s Fancy and Staple

 

This little gem is owned by Sandra Bullock (yes, that one) and her sister.  the pastrami sandwich on pretzel bread was the best pastrami sandwich I had eaten in a very long time.  I unfortunately ate it all which left me with no room for one of their fabulous desserts.  The cafe also sports a florist and small gift shop.  It was wonderful.


+ Eastside (I actually mentioned this HERE)

I had eaten here a visit ago with Jamie’s mom (DIL).  We’ve decided to make it a tradition.  The food is delicious and many of the ingredients are grown on the grounds.  They even have a chicken coop with a wide array of chickens, their eggs are from those wonderful chickens.

This little rooster was very small for a rooster.  The baby chicks above are so cute.  I didn’t take a picture of the mom but there are a wide variety of chickens at Eastside.

+ Haddington’s

 

+ Franklin Barbecue (this was mentioned in a recent Bon Appetit as the best barbecue in the nation!  It didn’t disappoint but you have to arrive before they open to get in line.  Once they run out of brisket, ribs or any other delicious meat, they close)

When we got home I was ready for some simple recipes for easy summer meals, 87 degrees, not 107 temperatures.  I had tried a couple of recipes from Barefoot Contessa, Ina Garten’s “How easy is that?”.  Even though this recipe requires the oven, I think you will enjoy the fresh flavor of the green herbs and summer is the ideal time for salmon, right.  I prepared this with rice and a mixed green salad.  Super easy and so delicious.

image via the kitchen designer blog

Roasted Salmon with Green Herbs

Serves 6

1 (2- to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Hope you are staying cool and enjoying the final weeks of summer.

{Party}Easy Taco Salad

15 Friday Jul 2011

Posted by in Entertaining, Food, Simple Meals for the Avid Cook

≈ 4 Comments

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Because its Friday, summer and fairly hot I thought I’d pass along a super easy recipe for taco salad.  Hubby even likes this (I know some men do not consider salad a meal by itself).  This recipe is really easy and very hearty…you could have extra tortilla chips and maybe heat up a jar of queso if you worry it won’t be substantial enough for super hungry in your home.

You can also use this for a ladies lunch if your friend’s enjoy Mexican food.  It’s not too spicy but does have a little kick if you add spicy salsa.  Guacamole is a wonderful addition to this salad, as is sour cream.  This is a good basic salad with plenty of room for you to use your imagination.

Enjoy and have a wonderful mid-July weekend.

Trader Joes Taco Salad

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Ingredients

  • 1 pound ground beef
  • 1 bag Romaine lettuce, chopped
  • 1 16-ounce jar Trader Joes chucky salsa
  • Grated cheese
  • 1 14-ounce can black beans, drained and rinsed
  • 1 14-ounce can corn, drained
  • Chili powder, Lawry’s seasoned salt, cayenne pepper to taste
  • Tortilla chips

 

Preparation Instructions

 

Sauté ground beef until golden brown.  Add all other ingredients except lettuce and grated cheddar.  Serve meat mixture over top of a bed of lettuce, top with grated

cheese and crushed tortilla chips.

 

Serves 4-6