We managed to take a few photos before the rain began.
Sunday, March 30, 2008
Saturday, March 29, 2008
StacyWho: Stacy and Gram
What: Christmas - 1998? 99?
Where: My Uncle Mickie and Aunt Laura's house on Christmas Eve
Friday, March 28, 2008
Thursday, March 27, 2008
Cook Time: 2.5 hr
1 whole chicken (about 5-6 pounds), rinsed and patted dry
4 bacon strips (aged, smokey pepper bacon)
1 Lemon, rind removed and sliced in quarters
4 Garlic Cloves peeled (2 smashed and 2 minced)
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dijon Mustard
1 Cup White Wine
1 Poultry Bouquet (includes Thyme, Rosemary, Sage)
Roasting Veggies cut into chunks (about 6 cups); variations include yellow onion, Yukon gold potatoes, parsnips, mushroom, butternut squash, beets, rutabagas, brussel sprouts and mushrooms.
1. Preheat the oven to 425°.
2. Smash 2 garlic cloves and place inside chicken cavity along with salt and pepper, half the poultry bouquet and the cut up lemon.
3. Chop remaining poultry bouquet and place in a small bowl with 2 minced garlic cloves, 2 tablespoons Dijon mustard and 1 tablespoon of olive oil.
4. Loosen the skin of the chicken breast with your fingers and gently spoon the herb/mustard mixture on each breast. Then slide the bacon on top of mixture. Season outside of chicken with 1 tablespoon of oil, salt and pepper and any herb mustard mixture you have left (I use my hands and rub it over the outside.
5. Place the chicken in a large roasting pan/cast Iron pot with one cup of white wine. A blasting heat crisps the skin and gives the chicken a great roasty flavor, but only cook for 15 minutes at 450°F, followed by a more moderate 325° until done (2-2.5 hours).
6. Meanwhile, toss the cut up roasting veggies with 1 tablespoon olive oil together in a bowl and season with salt and pepper (I like to put mine in a large plastic container with a lid and shake them to coat).
7. After the chicken has cooked for 1 hour, add the vegetables that take the longest to cook into the oven (in their own roasting pan). Gradually add veggies to the pan based on their cooking time. Roast until the chicken is cooked through and the veggies are tender, about an additional 90 minutes. Tent the chicken with foil and let rest for 10 minutes before carving.
Note: I like to serve this with an old-fashioned creamy cole slaw
Wednesday, March 26, 2008
The Princess with her "pillow and a blankie" (oh...wine too)
Diamond Lil' needs a nap!
Brian's Sunday morning quiches (Lorraine and Broccoli Cheddar)
Monday, March 24, 2008
The dessert menu was appealing. Our choice, the Vanilla bean creme brulee achieved an admirably silky texture but reached the table with an off-tasting burnt top (perhaps a little too done).
Wednesday, March 19, 2008
Tuesday, March 18, 2008
Saturday, March 15, 2008
It doesn't get any better than this!
2008 NCAA Basketball Weekend
March 19th – March 23rd
Wednesday, March 19th
Dinner @ DeCarli’s in Beaverton
Thursday, March 20th
Herb, Lemon and Bacon stuffed whole roasted chicken
Chinese Cole Slaw
Friday, March 21st
Bacon Wrapped Fillet Mignon
Raspberry Cheesecake Bites
Saturday, March 22nd
Crab Ravioli with Roasted Red Pepper Sauce
Mixed Greens with Italian Vinaigrette
Sunday, March 23rd Easter Dinner
Pinot Noir Braised Short Ribs
Potato Gratin with Goat Cheese and Garlic
Friday, March 14, 2008
Location: Portland, OR
Who: Stacy, Sandra, Pop and Rosemary
What: Sandra bought Pop and Rosemary tickets for a Portland Spirit Dinner Cruise along the Willamette River and we went along for the ride
Thursday, March 13, 2008
BLACK BEAN AND RICE BURRITOS (Vegetarian)
Yield: 6 servings
1 box ZATARAIN'S® Ready-To-Serve Red Beans & Rice or 1 c uncooked basmati, brown or white rice cooked according to directions, plus one 16 oz canned cooked black beans or beans of choice (red beans, refried, etc.)
6 Burrito sized flour tortillas
1 Tomato, chopped
1/4 c Chopped green onion
Shredded green leaf lettuce
2 Cups shredded sharp cheddar cheese
Salsa for garnish
1. Cook rice according to package directions (if cooking rice and bean separate, cook rice and warm beans). Set aside.
2. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm or you can heat in a pan on the stove over medium heat.
3. Remove tortillas from oven once your beans and rice are done. Place a heaping tablespoon of rice, to 2 tablespoons of beans and a bit of cheddar cheese in a warm tortilla and fold.
4. Garnish plate with a handful of green leaf and lay your burrito on top. Garnish with green onions, diced tomatoes, cheese and salsa
Makes 6 burritos. Easy to make ahead and warm up for lunch or dinner the next day!
Monday, March 10, 2008
Friday, March 7, 2008
Date: 1998/1999 - I think it was in the fall
Location: Phoenix, Arizona (I think this picture was taken at lunch in Scottsdale)
Who: Vicki Bell, Stacy and Sandra
What: Sandra had a work conference in Phoenix and Vicki and I flew down and spent the weekend with her before her conference began.
Thursday, March 6, 2008
If one thing says "spring" eating to me, it’s asparagus....so courtesy of weight watcher's is this weeks recipe of the week
Chicken Sauté with Asparagus and Pine Nuts
Preparation Time: 15 min
Cooking Time: 30 min
· 2 Tbsp all-purpose flour
· 1/2 tsp table salt
· 1/4 tsp black pepper
· 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
· 2 tsp olive oil
· 1 1/2 oz pine nuts, about 3 tablespoons
· 1 pound asparagus, thin
· 2 medium shallot(s), chopped
· 2 medium garlic clove(s), minced
· 2 Tbsp fresh tarragon, chopped
· 1 cup fat-free chicken broth, reduced-sodium
· 1/8 tsp black pepper, or to taste
· Preheat oven to 350ºF.
· In a zip-lock bag or flat dish or plate, stir together flour, salt and pepper. Dredge chicken in flour, coating both sides and patting off excess.
· In a large, nonstick skillet, warm olive oil over medium-high heat. Add chicken and sauté on both sides until nicely browned. Transfer chicken to a baking sheet and place in oven until cooked through, about 15 minutes.
· While chicken is baking, make asparagus and pine nut topping: Reduce heat to medium and add pine nuts to pan. Sauté until golden brown, about 2 minutes. Add asparagus, shallots and garlic; sauté until tender, about 8 minutes.
· Add tarragon and chicken broth to pan and boil until broth is reduced by half. Return chicken to pan, season with pepper and stir to heat, about 3-5 minutes.
· Set each breast on a plate and top with asparagus mixture. Serve immediately.
Image courtesy of WW Website
Wednesday, March 5, 2008
Tuesday, March 4, 2008
I think these adirondack chairs are very comfortable and would look really nice on the back patio. I can see myself sipping a glass of wine while relaxing in once of these this summer!
I'll keep wishing until April!
Monday, March 3, 2008