Baked Shrimp Scampi and Bargain Shopping

Okay, that whole story I told you Monday about "signs of an early spring"...I lied!!  In fact, forget you ever read that, I'm sorry to report.  We woke up to 12 inches of snow this morning...needless to say the six of us (dogs included) at home were not in the greatest of spirits.  My husband was a trooper though as he fired up the snow blower and took care of our driveway and the neighbor's sidewalk so everyone could get out today.  I thanked him with a fresh batch of baked blueberry muffins to warm up his very frozen hands and face.

So, here is where I am this morning.

This is where I should and really want to be!!

Well, since I will be going this weekend without any backyard or patio time, looks like it will be inside house chores and some shopping.  I'm on the hunt for new everyday dishes.  It is taking me forever to find the perfect plates.  It took me all of 10 minutes to select my last vehicle, but I am now going on over a year trying to find these dishes.  I am so particular about the style, color, size, embellishments, shape etc..The ones we have must be at least ten years old and are starting to show signs of wear...kind of like me. 

At any rate, I love scouting out a good deal or bargain.  I am most definitely a fan of coupon clipping and downloading. Now mind you, I'm not like those "extreme couponing" households on tv.  I mean who really needs 27 containers of bulk mayonnaise?  Not to mention who has room for all that...but I say more power to them for trying to make a difference.  They did however get their own television series, so they must be doing something right.

I am one to hit the clearance area first, whenever I enter a store.  I try to find those hidden treasures before I go any further.  I found this container (which was originally in a canister set), being sold all alone, without its lid for $ 2.99...perfect for my whisks and baking utensils.  I also scored the coordinating coffee mug for .59 cents! There's only one and it's just for me...my special coffee mug.

If you are observing no meat Fridays for Lent or just want a quick, flavorful dinner, this dish is awesome.  I love how easy it is and can be very versatile, depending on your tastes.

Baked Shrimp Scampi
Inspired and Adapted by Damn Delicious

2 Tbl. chicken broth
2 Tbl. fresh lemon juice
1/2 cup Italian Seasoned Panko Japanese breadcrumbs
1/4 cup butter, melted
2 pounds medium shrimp, peeled and deveined
2 Tbl. olive oil
3 cloves garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbl. capers, drained
salt to taste
pepper to taste
2 Tbl. chopped fresh parsley leaves

1 box angel hair pasta, cook according to package directions
freshly shaved Parmesan cheese

Preheat oven to 425 degrees.  Add chicken broth and lemon juice to a 9 x 13 baking dish; set aside.

In a small bowl, combine Panko and melted butter; set aside.

In a large bowl, combine shrimp, olive oil garlic, red pepper flakes and capers;  season with salt and pepper, to taste.

Add shrimp mixture in a single layer to the prepared baking dish.  Sprinkle evenly with Panko/butter mixture.

Place in oven and bake until bubbly and golden brown, about 10-12 minutes.

Serve immediately over angel hair pasta and garnish with parsley and Parmesan cheese.

Pairs beautifully with a fresh Caesar salad and chilled buttery Chardonnay.

Cheers and Stay Warm!!

One Year Ago: Blarney Bark
Two Years Ago: Tri Tip Tacos

Portillo's Chopped Salad...Possibilities of Spring

We are finally starting to see the early signs of spring...I hope!!)  These sweet little buds showed up near our driveway last week on all the bushes.  Unfortunately I made the mistake of looking at the weather forecast for this upcoming week...rain and snow.  So, true to Colorado weather, we truly never know what is going to show up.  Oh well, "spring" was nice while it lasted this weekend.

Since we were enjoying our short stint of sunny spring weather, we decided to grill a flatiron steak and enjoy a fresh salad.  Portillo's was one of our favorite road trip dinner stops in California.  The restaurant was about an hour from our house and it was perfect for the last stop before heading home after a long day on the road with family and not wanting to make dinner upon arrival.

It's a super easy and very flavorful salad, full of color and textures.  In my opinion, there's nothing like a great chopped salad. Even though they take more time to prepare, I just love all the small delicious bites. This salad would be perfect to serve if you are hosting an upcoming Easter brunch or even a summer backyard BBQ...when the snow finally melts that is.

Portillo's Copycat Chopped Salad
Serves 10 to 12

Dressing: **
1/4 cup balsamic vinegar
2-3 garlic cloves, minced
1/2 tsp dried oregano
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/2 cup olive oil

Salad:
4 cups, cooked, drained and cooled, Ditalini pasta (cook according to package directions)
3 cups iceberg lettuce, chopped
3 cups romaine lettuce, chopped
2 cups red cabbage, chopped
4 roma tomatoes, seeded and diced
1/2 cup green onions, finely diced
2 cups cooked chicken breasts, cubed
1 cup bacon, cooked and crumbled
1 4 ounce container Gorgonzola cheese crumbles

For the dressing, whisk all ingredients (or you can use a salad dressing shaker or blender) and set in refrigerator to fuse. ** I recommend to double the dressing, as it is a very large salad or you can always decrease the salad portion by half also though.

While the dressing is chilling, to assemble the salad, in a very large bowl, add all of the salad ingredients and toss well.  Shake dressing vigorously and drizzle all over the salad and toss again to incorporate.

Enjoy and Keep Those Sunny Spring Thoughts!!

One Year Ago: Luck of The Irish Cupcakes
Two Years Ago: Simply Salmon with Shrimp Tortellini

BBQ Glazed Meatloaf and Jack and The Beanstalk

One of the super fun things about turning 50 is experiencing the interesting changes that you start to see (or don't immediately see).

Everyone remembers the English fairytale of Jack and The Beanstalk...mother and son need food, boy meets old man, man gives boy some beans, mom gets mad and throws beans out the window, boy wakes up next morning to magical giant beanstalks, etc, etc...

Well, lately I have been feeling like Jack and waking up with a giant, magical piece of hair growing out of my cheek!!  This is not just a piece of peach fuzz mind you, this one lonely piece has to be an inch long!! What in the world is this all about???  I pray to God that when I do see it, that it was not there the day before and I had been walking around all day with this thing flying in the wind.  What's worse, is if it did just show up that morning, what the heck is happening to me at night for this to appear.  I'm afraid to go to sleep now...just watch the 1978 version of "Invasion Of The Body Snatchers" movie with Donald Sutherland and Brooke Adams...you'll know exactly what I am talking about...that movie still terrifies me to this day.

When I do see it with my groggy pre-coffee morning eyes, I hurry and start the hunt for tweezers. My days of plucking eyebrows are long gone, because for some strange reason, when you get older, your eyebrows stop growing and hair magically appears on your face!  I then start plucking everywhere on my cheeks, before my family can see it...at this point, I may as well just use my husband's razor.

So, the whole beanstalk story brings me to dinner...meatloaf, mashed potatoes, garlic cheese knots and green beans, of course!  I think I have tried over 100 meatloaf versions and still keep coming back to this one as our favorite.

I altered Traeger's original version simply because I don't like the taste of raw onions and I wanted to change it up with experimenting on a few of the other ingredients...my take on it is listed below.

BBQ Glazed Meatloaf

Adapted from Traeger Recipes

1 pound lean ground beef

1 pound Jimmy Dean Reduced Fat Pork Sausage (original flavor)

1 cup Panko Japanese bread crumbs

1 small yellow onion, sliced thinly

1 Tablespoon, barbecue rub seasoning mix (whatever is your favorite brand)

1 teaspoon Lawry's garlic salt

1 egg

1/2 cup milk

2 teaspoons Worcestershire sauce

2 Tablespoons Dijon mustard

1/2 cup of your favorite BBQ sauce (we like Stubb's Original)

In a saute pan, heat to medium and melt 3 Tablespoons butter.  When butter is sizzling, add the onions and saute until soft and starting to turn golden.

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, bbq seasoning and garlic salt.

In a separate bowl, whisk the egg and milk.  Add the Worcestershire sauce, and mustard.  Add the liquid ingredients and cooked onions to the meat mixture.  Mix with your hands until all ingredients are incorporated.

Spray a disposable 8" x 8" foil pan with non-stick spray.  Form the meat into a loaf shape in the pan.

Pour the bbq sauce on top of loaf and spread evenly.

**We prefer to make this meatloaf on our Traeger at 350 degrees for 50 to 60 minutes.  You can do the same temperature and timing method in your oven by baking it instead with same results (you just won't have the smoky flavoring added).

If there are any leftovers, this meatloaf makes an unbelievable slider sandwich on King's Hawaiian Rolls.  Just slice the meatloaf, warm it up by searing in pan with melted butter on both sides and serve on rolls with bbq sauce, melted Monterey-Jack cheese and French's Fried Onions. Over-The-Top!!!

Enjoy and "Keep On Pluck'n"!

One Year Ago: 24 Hour Salad

Two Years Ago:Chili-Cheese Egg Bake

Wisdom...(Words and Teeth) and Prosciutto-Wrapped Chicken

We are now 24 hours into my daughter's wisdom teeth surgery and her recovery.  Bless her heart she was amazing through the entire procedure.  Her first time under anesthesia and any type of surgery. She is so strong and resilient and never complained all day.

The hardest part is trying to give words of wisdom and comfort someone who is under the influence and is not making any sense.  She had a couple of good one liners during the ride home and I had to hide my laughter.  At one point she had me in tears I was laughing so hard at her off the wall comments, coming off her drugs.

Ice Packs, Meds Schedule, Guaze...check, check and check.

Leave it to me the "list lady" to write down the times of meds schedule so I wouldn't forget or get the two crossed.  The nurses were saying so many instructions as we were checking out my head was spinning and knew I had to write it all down when we returned home.

Serenity now for my patient.

When we got home, I lit every candle in the house for my little patient.  I closed the blinds, got her settled on the Family Room couch, complete with her favorite Seahawks blanket, and kept a very serene environment for her recovery.

Theo, best nurse assistant ever!  Giving his best healing love to his friend.

Her greatest friend, protector and now nurse, Theo, did a great job sharing his love and helping her heal.  I think all the serenity candles (and blanket) made for a day of napping for him as well.

So, the three of us enjoyed our "Blue Bloods" marathon on tv and we settled in for a day of rest. When everyone came home for the night, it was time for me to go from nurse, to chef.

Super easy chicken dish I found on Pinterest a few weeks ago and just got around to making it.  The Bon Appetit website had an amazing looking Eggplant Panzanella and Raisin-Pine Nut Vinaigrette to accompany it, but I was too exhausted to take that on...going to need to save that for another night.

Prosciutto-Wrapped Chicken
Adapted from bonappetit.com

6 (6-ounce) skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six 2-inch long slices
12 thin slices prosciutto

** for my own sauce:
2 cups chicken broth
2 Tbl. dijon mustard
1/4 cup heavy cream

Place chicken breasts on work surface.  Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch long, 1-inch deep horizontal pocket, being careful not to cut through completely to other side of breast.  Insert 1 piece of cheese in pocket and press opening closed.  Sprinkle chicken with a little salt and pepper.  Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.  Place 1 chicken breast crosswise atop center of prosciutto slices;  wrap prosciutto slices around chicken, covering completely and pressing to adhere.  Repeat with remaining chicken, cheese and prosciutto.

Preheat oven to 350 degrees.

Heat 1 tablespoon oil in large skillet over medium-high heat.  Add 3 chicken breasts to skillet and cook until browned, about 4 minutes each side.  Transfer chicken to large baking sheet and repeat with other 3 chicken breasts. ** Save skillet drippings and remnants for sauce.

Roast in oven approximately 15-20 minutes (or until cooked through).  Transfer cooked chicken to cutting board and let rest 5 minutes.

**While the chicken is roasting deglaze skillet you cooked chicken in with the chicken broth on high heat.  Scrape up all the prosciutto and chicken bits with broth.  Turn heat to low and whisk in dijon mustard.  Take off heat and whisk in heavy cream.  Let simmer until chicken is done in oven.

One Year Ago: Spicy Asian Beef
Two Years Ago: Tapenade Pasta Salad

One Pot Chili Mac and Cheese and One Heck of A Month

To say that I am so happy that February is over today, would be an understatement.  It has been one doozer of a month.

It all started off with having to say good-bye to my "dinosaur" phone of 3 years.  $$$ I am now an iPhone mom...I know what you're thinking...Apple is now up to,  I don't know,  iPhone 37 at this point, and I am just now getting one...I know!!

Then it was time to renew my four year old eyeglass prescription (now that I am 50 years old).$$$

A week later, my husband's computer decided it didn't want to cooperate...ever again. Now we have a new computer. $$$$

Friday last week my girls' vehicle decided it didn't want to start and got to take a nice little tow ride...I can't even think about where that is going to go this week.

...and speaking of later this week, my oldest daughter needs wisdom teeth $$$$$$$urgery.

In my wise old age though, I have learned that I need to value and appreciate these obstacles and not complain because....

• I am thankful that I can have a new phone to stay in touch with my family and friends.
• I am thankful that I still have the vision to see all the beauty that God creates every day
• I am thankful for a new computer for my husband to continue his work.
• I am thankful that we were even able to purchase a vehicle for my daughters and they were home when car didn't start, and not stranded somewhere.
• I am thankful for healthy children.

All that being said, I still need a little comfort for those trying days and have been searching out easy, affordable and comfort dishes.  This one hit the spot!  So, pull up a pot of this soup and continue to be thankful for those less than perfect days because remember, there are never any bad days...just some days are better than others.

One Pot Chili Mac and Cheese
Adapted from damndelicious.net

1 Tbl olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5) ounce canned diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp. chili powder
1-1/2 tsp. cumin
salt and pepper to taste
10 ounces, uncooked elbow macaroni pasta
3/4 cup shredded cheddar cheese

Optional:
2 Tbl. chopped fresh parsley leaves
Sour Cream
Avocado, peeled and diced

Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;  drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin;  season with salt and pepper, to taste.  Bring to a simmer and stir in pasta.  Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.

Remove from heat.  Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, sour cream and/or avocado, if desired.

One Year Ago:  Chicken and Dumplings
Two Years Ago: Original Peanut Coleslaw

Mexican Grilled Shrimp Caesar Salad...I'm Back

After a month of being on hiatus (from blogging that is)...I am back.  January was a month of recovery from holidays, birthdays, preparing for the new year, taking on some new additional duties and mourning the loss of friends who unexpectedly passed away, which carried a lot of emotional sadness at year's end.

It is now a new year and a new month today.  I am on the golden passage countdown and in 19 days I will be turning 50 years old.  While getting a long overdue and much deserved pedicure last week, I read a great quote from Julia Louis Dreyfus..."I try to push worry down and pull the Spanx up!", when asked how she deals with aging.  LOVE THIS!!  That has to be, without a doubt my motto!

So, in between pulling my Spanx up and trying to keep my worrying down, I am back in the competition volleyball gyms and traveling with our girls and team tournament catering every other weekend.  I am in awe of how far they have come in this sport and in their maturity and growth. They are now looking at colleges and we are praying for recruitment and scholarships to see them through their college dreams.

As always, our schedules have been beyond hectic, so quick, "post holiday figure friendly" meals have been trying to make it to the table.  I am typically the one in the house that is craving shrimp (of any kind) and my husband will always be the first one who wants "The Big Salad", (if you were an avid fan of the Seinfeld tv show, you will remember Elaine's Big Salad episode - hilarious!!).

Needless to say, I was able to pull together the best of both worlds and we had this amazing shrimp salad. It has the perfect amount of crunch, flavors and was an awesome light dinner for the two of us.

Mexican Grilled Shrimp Caesar Salad

1/4 cup pepitas (hulled pumpkin seeds)

1 pound peeled and deveined large shrimp

1/4 tsp. cayenne pepper

5 Tbl. olive oil (divided)

salt and pepper

1 Tbl. red wine vinegar

1 tsp. Worcestershire sauce

1 clove garlic, finely chopped

1 small head romaine lettuce, leaves torn to bite size pieces

1/2 small jicama, peeled and cut into matchsticks

1 small avocado, peeled and diced

1/2 cup crumbled Cotija cheese

1/2 cup seasoned tortilla strips

Heat oven to 350 degrees.  Spread pepitas on a rimmed baking sheet and toast in oven until fragrant, approximately 6 to 8 minutes. Remove from oven and set aside to cool.

Heat grill (or you can cook on a grill pan inside on cooktop) to medium-high.  In a medium bowl, toss the shrimp with the cayenne, 1 Tbl of oil, 1/2 tsp salt and 1/4 tsp black pepper.  Grill until opaque throughout, 2 to 3 minutes per side.

In a large bowl, combine the vinegar, Worcestershire, garlic, remaining 4 Tbl. olive oil and whisk well.  Add the lettuce, jicama, pepitas, shrimp, and avocado and toss with dressing to combine.  Plate salad and top with Cotija cheese and tortilla strips.

**Note: You may want to double this dressing portions, if you're like me and don't want an overly dry salad.

One Year Ago: Sweet Dreams Cake

Two Years Ago: Ham and Cheese Biscuit Bake

Bourbon Glazed Salmon with Savory Roasted Peppers

Growing up I never liked the taste of salmon, and I grew up in Alaska!  I think it took me until I was in my thirties to really acquire a taste for it and appreciate all the different ways it can be prepared. Now, I love it!  I have learned to grill, bake, and pan sear it.

Our local fish counter every now and then has their featured "Bourbon Glazed Salmon" for sale.  It has been marinated and ready to prepare. Try as I have, I cannot get them to give me their recipe for the bourbon glaze, which is out of this world..  I am still experimenting with it and trying to recreate the glaze, but until then, I'll just keep enjoying theirs.

These peppers are awesome on salmon and just about any other type of meat.  These have become a staple in our house and a quick accompaniment to any dinner.

Savory Roasted Peppers
Adapted from Kikkoman

3 large peppers (orange, yellow and/or red)
3 Tbls Kikkoman Less Sodium Soy Sauce
2 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbl finely chopped fresh oregano leaves (or 1/2 Tbl. dried if you don't have fresh)
1 clove garlic, peeled and pressed
1/4 cup crumbled feta cheese (optional), depending on what you are serving this with

Turn on oven to broil mode.  Cut peppers in quarters and arrange skin side up,

 in single layer on foil lined cookie sheet (sprayed with non-stick spray). 

 Broil 6 to 8 minutes or until skin is blackened.  

Turn peppers over and cook 5 minutes longer. 

 Remove from broiler; let stand on sheet 5 minutes.

Remove skin from peppers and cut into strips, set aside.

In a medium bowl, whisk together the soy sauce, balsamic vinegar, 

olive oil, oregano and garlic.

Add peppers to vinegar mixture, stirring to coat well.

Marinate 10 minutes, stirring occasionally.

Arrange marinated peppers over your favorite meat or fish.

(Sprinkle feta cheese over peppers if serving with steak or chicken)

One Year Ago: Two Ingredient Pumpkin Muffins
Two Years Ago:  Churchill Downs Signature Barbecue Shrimp

Every good chef should have a secret sauce, 

wouldn't you agree - here is mine!

Cioppino For Those Chilly Nights

It's back, it's cold and it came in hard last night with a vengeance!  Our first winter snow storm came roaring in like a lion with severe wind gusts all night and this morning.  Needless to say when the dogs went out, they were very quick to do their business and came running back into the house looking like I had just dusted powdered sugar all over them.

I have been on a serious soup craving as of late, with all the chilly nights we've been experiencing.  It started last week with a chiropractic appointment for my daughters that went into overtime and we got out late.  I looked at my watch and said, "I'm not cooking, we're stopping at Panera to pick up dinner!" (which is a very rare statement for me to make on short notice).  I have to admit, that was the best chicken and wild rice soup I have had in a very long time - definitely hit the spot!

This Cioppino, I decided to tackle during one of our ENS nights (Empty Nest Syndrome), while the girls were at a tournament.  I don't know why I had been so intimidated by the soup (aka "Fisherman's Stew"), it was one of the easiest and most flavorful and fun dinners to make.

Cioppino
For Chilly Nights

1 medium onion, diced
3 garlic cloves, smashed, peeled and chopped finely
3 Tbl. olive oil
2 tsp. salt
1 bay leaf
1/8 tsp. dried red chili pepper flakes
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes in juice
1-1/2 cups water
1 cup full bodied red wine (like Zinfandel)
1 (8 ounce) bottle clam juice (or fish stock)
1/2 pound mussels, scrubbed, debearded
1/2 pound manila clams, scrubbed
1/2 pound halibut, cut into 2 inch chunks
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound scallops
1/2 pound cooked snow crab legs, shells cracked and meat removed (discard shells)
1 lemon, cut into wedges
1 loaf rustic crusty baguette

Heat olive oil in a 5 to 6 quart heavy pot over medium-high heat.  Stir in the onions, garlic, bay leaf, red pepper flakes and salt.  Cook covered over medium heat, stirring once or twice until onions begin to soften, about 4 minutes.

Add tomato paste, tomatoes with their juice, water, red wine and clam juice.  Cover and bring to a simmer.  Reduce the heat to medium-low and let simmer covered about 30 minutes, until the flavors blend.

Add the clams and mussels to the cooking liquid.  Cover and cook until the clams and mussels begin to open, about 5-10 minutes.  Add the halibut, shrimp, scallops and snow crab meat.  Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, stirring gently, about 5 minutes longer.

Discard any clams or mussels that do not open and discard the bay leaf.  Season the soup, to taste with salt and pepper.

Ladle the soup into bowls.  Squeeze a little of the lemon wedge over the soup and serve with rustic baguette (for some serious mopping up of all that yummy goodness).

One Year Ago:  Sweet Shrimp and Spicy Sausage Skewers
Two Years Ago:  Pear Tart

Yes, it was that good - he went for seconds and thirds!!

Crockpot Pulled Pork Chili...Pull Out The Blankets

It finally happened...our days of 79 degree fall weather has left us.  Our days of sunshine warming our skin while taking in the beautiful fall colors is over.  We had three solid days of bone chilling cold rains last week and you know what that means...comfy blankets, slippers, soups and chili!

A few fall colors over our fireplace mantle.

Autumn florals over the dining table.

My handsome guy with his "Boo Bandana".

When my brother-in-law was here visiting a few weeks ago, we made 83 pounds of pulled pork for our slider dinner one night (okay, maybe the pounds are an exaggeration), but there was a lot of meat left over.  I froze it until I could figure out what to make with the masses of meat.  Bingo...chili!!  Our cold days and nights last week were the perfect prescription for such a dish.  I prepped in the morning before work, fired up the crock pot, and the dish and dinner was served when we all came home - yummy and comfy!!!

Crockpot Pulled Pork Chili

2 to 2-1/2 pounds, cooked, shredded/pulled pork
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 (14 ounce) cans chili beans in hot sauce
1 small can tomato paste
4 Tbl. chili powder
2-1/2 Tbl ground cumin
1 Tbl smoked paprika
2 small zucchini, grated

for serving, optional:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
chopped red onions
diced/sliced fresh avocados
tortilla chips/strips

Set crock pot to low heat setting.  Add all ingredients (except zucchini) in crock pot. Mix very well. Cover and let cook approximately 8 hours.  During the last hour, add the shredded zucchini and stir well again.  ** This chili is very thick, if you like your chili a little thinner/soupier you can add a small amount chicken stock/broth to your liking.

Pulled Pork Dinner (before the leftovers and Chili) - awesome slider sandwiches!!

One Year Ago: Chocolate Brownie Brittle Mousse

Two Years Ago:  Pumpkin Pancakes

Goat Cheese, Artichoke, and Olive Bruschetta and Chapel On The Rock

(photo taken before 2011 floods)

One of the great things about having company stay with you for the first time, is you get to play tourist right along with them.  I had been wanting to visit Chapel on the Rock, ever since we moved to Colorado and three years later I finally made it.

We took my husband's sister and her husband there, on our way to Rocky Mountain National Park for the day...the Chapel was everything I had imagined and heard about.  The Chapel on the Rock (officially, Saint Catherine of Sienna Chapel) is a landmark in Allenspark.  

In 1999 Boulder County designated the chapel as a historic site.  Pope Saint John Paul II prayed at the chapel during his visit to Denver in 1993; he blessed the chapel afterwards.  

The grounds and surroundings of the chapel are so peaceful and tranquil.  Unfortunately after the 2011 floods, much of the terrain was destroyed, including the lake surrounding the chapel.  There is a stream, pictured above that is starting to grow and the area is maturing again.

After an incredibly memorable and fun weekend, our finale was their amazing dinner they made for us and completely spoiled the family with. We started with these bruschetta that were out of this world...they were so good that I made them again for us the next week!!  These would be perfect for your upcoming holiday open houses, parties, or pot lucks!!

Goat Cheese, Artichoke, and Olive Bruschetta

Courtesy of Sunset Magazine, October 2015

1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts

1 shallot, finely chopped

1/4 cup extra-virgin olive oil, divided

about 1/4 tsp. kosher salt

1 small garlic clove, minced, plus 1 whole clove

1 Tbsp. Meyer or regular lemon juice

about 1/4 tsp. pepper

1 Tbsp. .chopped flat leaf parsley, plus small leaves

1/3 cup picholine or Nicoise olives, pitted and coarsely chopped

12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 inch thick and 4 to 5 inches long

1/2 cup fresh goat cheese

Cut off and discard artichoke stem and all but 1-1/2" from leafy top.  Pull off leaves down to pale yellow ones.  Cut off all green parts from outside.  Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke.  Cut artichoke into 1/4" dice.

Cook fresh (or thawed frozen) artichoke, shallot, 1 Tbsp. oil and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally.  Add minced garlic; cook until artichoke is tender, 5 minutes more.  Let cool.

To artichoke mixture add 2 Tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley and olives.  Stir; let relish sit at least one hour.

Preheat broiler with rack set close to heat.  Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total.  On one side, lightly rub toasts with garlic clove, brush with remaining 1 Tbsp. oil, and sprinkle with salt and pepper.

Spread toasts with goat cheese, leaving a corner uncovered and top with relish.  Set a parsley leaf on each.  

Peace and Blessings be with you...Enjoy!!

Pairs beautifully with white or red wine....we enjoyed Educated Guess for the evening.

After we relaxed with our Bruschetta and Cabernet Sauvignon, 

my sister-in-law's star of the evening was her unforgettable dinner!

Wine-Braised Beef Short Ribs (Sunset Magazine, October 2014) click here.

Kohlrabi, Apple, and Horseradish Remoulade (Sunset Magazine, October 2014) click here.

Roasted Carrots

Spaetzle

One Year Ago:  BLT Sandwiches with Nana Tomatoes

Two Years Ago:  Grannie's Lasagna

Chicken Lettuce Wraps and Wrapping Things Up

My 2 escapees, ready to make a break for it!
Some days I wish I could run away with them.

My week is only halfway there and it has already been some kind of a whirlwind, even as I am heading into the weekend I am continuing with panic attacks!

Tonight we are hosting weekly dinner for the girls' volleyball team at our house. As we are also preparing for our house guests who arriving next week (and then other arrivals the week after that), this includes lots of organizing, cleaning, scheduling carpet shampoo company, volleyball games, menus, tourist planning, and putting the finishing touches on our new guest room makeover. I think at this point not only do I have my lists everywhere, I'm quite certain I now have lists for my lists.  Not to mention my roles in the school Booster Club and my new appointment as a City Commissioner for the Art in Public Places Program, which I am super excited about being a part of.

Needless to say, dinners these days need to be really fast and easy for us right now.  I have tried (and failed) these Chicken Lettuce Wraps on many experimental occasions, but I think this time I finally "crushed it" (as my teens would say).

P.F. Chang's by far is one of my top 5 restaurants.  We absolutely love going there for special nights when we get the chance and always the first order of business is their Chicken Lettuce Wraps and Steamed Shrimp Dumplings (which I will save to experiment on making, for a quieter time in my life).

Chicken Lettuce Wraps
Inspired by P.F. Chang's

1 pound ground chicken
1 (8 ounce) container baby bella mushrooms, chopped
1 can sliced water chestnuts, chopped
3 scallions, chopped
2-3 garlic cloves, chopped
1 bottle, "Soy Vay" brand, Veri Veri Teriyaki Sauce (see photo below)
1 head bibb lettuce, washed and dried well

In a large saute pan, add 2 Tablespoons olive oil and set temperature to medium-high heat.  Add the ground chicken and cook until just starting to brown.  Lower temperature to medium and add the chopped mushrooms, water chestnuts, scallions and garlic cloves.  Saute for about 15 minutes.

Add about 1 cup of the Teriyaki Sauce to chicken/veggies, stir well, cover and let simmer on low for about 15 minutes. (You can add more sauce if you prefer).  Uncover and stir until you get the consistency of a thick sauce.

Spoon cooked chicken mixture on individual chilled lettuce leaves.

"Soy Vay" brand, Veri Veri Teriyaki Sauce
My secret sauce!!

One Year Ago: Gorgonzola Grilled Chicken and Spinach Salad
Two Years Ago: Nutella Cookies and Neighbors

Eggplant, Green Olive and Provolone Pizza

It's Friday, which means Pizza, Flatbread or Pizzette for dinner.  I recently signed up with Epicurious.com website and receive daily e-mails and recipes from them.  

This one came across my computer and I changed it up a little to fit our dinner and tastes.  

This pizza definitely did not disappoint.  So incredibly easy to make and really flavorful!  I recommend this for any night of the week for a delicious appetizer or dinner.  We paired it with a Castle Rock Pinot Noir to finish it off.

Eggplant, Green Olive and Provolone Pizza
Adapted from Epicurious

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1-1/4 pound eggplant, cut into 3/4 inch thick rounds
1 Stonefire Artisan pre-made pizza crust (original recipe calls for store-bought pizza dough)
5 ounces Fontina cheese, shredded (original recipe calls for 5 ounces sliced Provolone cheese)
18 pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat leaf parsley
salt
pepper
** I also added 1 (8 ounce) package button mushrooms, sliced (not in original recipe)

Prepare a gas grill for direct-heat cooking over medium heat.

Stir together garlic and oil.  Brush some of the garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.  Grill, covered, turning once, until tender, 6 to 8 minutes total.  Cut into roughly 1 inch pieces.

(From original recipe), stretch dough into about a 12" x 10" rectangle on a large baking sheet and lightly brush with garlic oil.  Oil grill rack, then put dough, oiled side down, on grill.  Brush top with more garlic oil.  Grill covered, until underside is golden brown, 1-1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet.  (At this point, I just added my pre-made crust to the baking sheet and brushed some of the garlic oil on it).

Scatter eggplant, cheese, olives, parsley and mushrooms over crust.  Slide pizza from sheet onto grill and grill, covered until underside is golden brown and cheese is melted, about 3 minutes.  Enjoy!

One Year Ago: Strawberry-Blueberry Crunch
Two Years Ago: Hot Chili Mama Salsa