Wednesday, June 29, 2011

Chicken Ceasar Salad

Simple and scrumptious.
Boneless skinless chicken breasts
Lemon pepper
Heads of Romaine lettuce
and the ingredients for the dressing, recipe here

1. Coat boneless skinless chicken breasts in lemon pepper and grill until finished.

2. Chop into pieces.
3. Chop up a few heads of Romaine lettuce.

4. Make the Faux Ceasar Dressing which is pictured below.
5. Toss and serve with sprinkled with shaved Parmesan
(preferably fresh not pictured below).

Last Weekend in June Party Food post

Our Last Weekend in June party was last weekend, and it was a bonanza of fun as usual. It seemed there was non stop talking, laughing, eating, playing, drinking, cavorting, croqueting, happiness for all! I don't have any new recipes to share, but many photos of food, and the links to those recipes. Without further explanation of the bonanza, here goes a new take on my blog. It all began with the girl's days and a lovely lunch with La. This Salad was yummy and a perfect use of our fresh local strawberries. The picture doesn't do it justice.

While we dined on this gloriousness, the tweens had bagel sandwiches.
Have you ever seen a bagel sandwich this ridiculous?

Look close - closer - yes, there IS a chicken patty in there.
Now, look at the size of that tomato slice!? Laughter - lots of laughter.
Food - lots of food - endless eating.

You want to know what the best midnight snack with your husband is?

Take my word for it, try it some time! :D

Lunch on Saturday was this most amazing salad from Tasty Kitchen.
It is a grilled salad with a Strawberry Balsamic reduction.
Here are two photos -
plated before
and after the reduction is added.

Then there was the Saturday Shmorgazborg!

Among many grilled things already eaten pictured here are: Home made Russet French Fries Mark's Cod Cakes - did I never get that recipe up??? Must inquire with the authorities :D Pioneer Woman's Fancy Macaroni - with and extra 1/3 lb shredded Gruyere and some lumps goat cheese sprinkled on top. A spinach and veggie salad with more of the Strawberry Balsamic reduction
and we must not forget the 3 (high maintenance) beer can chickens (earlier photo used)

La's Green Salad with Strawberries & Goat Cheese

This picture totally doesn't do it justice!
Green Salad with Strawberries & Goat Cheese

1 Tablespoon pure maple syrup or brown sugar
2 Tablespoons red wine vinegar
1 Tablespoon extra virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2.5 cups sliced fresh strawberries
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans
1/4 cup crumbled goat cheese (or more, if you're anything like us!)

1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl.
2. Add spinach, watercress, strawberries & chives; toss to coat.
3. Divide the salad among plates and top with pecans and goat cheese.

Tip: To toast chopped or sliced nuts, stir constantly in a small, dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.