*THIS WEEK'S FORECAST*

I am making my grocery list for the next couple of days and thought I would share a few recipes I will be trying this week.  I am really hoping they're blog worthy and I will be sharing them with you very soon.  I am only getting enough groceries for a few nights, b/c we plan on trying out a new Korean restaurant that's opening on Wednesday close to our house.  We are hoping it will be a new local favorite!  The 3 recipes below all come from the talented Martha.

 

 Recipe #1

Chicken Chilaquiles

Recipe #2

Grilled Vegetable Tostadas

w/fresh tomato salsa

Recipe #3

Southwestern Steak Salad

w/honey lime vinaigrette 

I am also going to make my best attempt at mocking Boulevard Bread's Mediterranean Tuna Salad, my favorite thing in the whole wide world!

 I will let you know how it turns out & hopefully share that, too:) 

*Asian Style Salad w/Rotisserie Chicken*

My mother-in-law is in town for her best friends daughter's wedding we are going to this Friday :))  Last night I prepared this salad and served it with multi-grain bread.  I was surprised to see the salad dressing was the exact same as the salad I made last week, but I loved it so much I didn't mind!  With all of the different ingredients in the salad, it didn't seem the same one bit.  But if you'd like I added a basic garlic vinaigrette recipe, too!
 
Salad Ingredients:
*1 rotisserie chicken w/skin and bones removed, shredded (about 4 cups)
*1/4 medium red cabbage,thinly sliced
*1 red bell pepper (ribs & seeds removed), thinly sliced
*1/2 red onion, diced
*1 large head romaine lettuce, torn
*1/2 cup cashews (I did 1/2 cashews, 1/2 almonds b/c that's what I had on hand)
*1 handful bacon pieces or turkey bacon pieces
*1/2 container feta cheese
you can add, omit, or substitute any of the above ingredients.
Picture by marthastewart.com  My picture didn't turn out nearly as pretty!


Dressing Ingredients:
2 cups fresh cilantro leaves, chopped
1/4 cup fresh lime juice

1/4 cup olive oil OR vegetable oil               

Coarse salt and ground pepper


OR if you just want a basic vinaigrette dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced
kosher salt and ground white pepper

Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth. (or do the same for the basic vinaigrette)

In a large bowl combine chicken, cabbage, romaine, bell pepper, red onion, & feta; season with salt & pepper.  In another large bowl, toss lettuce with 1/2 cup dressing.  Divide the salad onto 4 plates and top with chicken mixture.  Drizzle salads with remaining dressing and sprinkle the top with your cashews and almonds.

I got this recipe from Martha Stewart but added a few ingredients that I thought would make the salad more complete :)  She called it the Asian Rotisserie Chicken Salad, but it didn't seem very asianesque to me w/the cilantro in the dressing, etc.  Maybe the cabbage?  Let me know what you think!

Happy Birthday to me :))

My birthday was last Friday on April 8th.  My parents took Jay O. & I out to celebrate with a nice dinner at Ashley's at the Capitol.  My grandmother Gin-gin hosted my bridal luncheon there, and I've eaten at the Capitol Bar quite a few times but I had never dined at Ashley's...it was quite the treat!  

I took pictures of some of the delicious food that was prepared by Chef Lee Richardson  who recently won the people's choice award for best new chef in the MidWest.  The competition was put on by Food & Wine magazine.  After tasting the delectable first courses & entree's I would say he more than deserved the prize. 

Please keep in mind I took these pictures with my iPhone, so they really don't give the food's presentation justice.  And, considering my iPhone doesn't have a flash it didn't help that it was dark.  I think I should start carrying my actual camera.  Dontcha think?

 They even had my name at the top of each menu :)

 

I had the snails for an appetizer

This picture has a thin cracker on top that is easily broken to eat w/the snails

 

Picture of snails without the cracker

Diver Scallops with grilled onion & hollandaise puree for my entree

 

I said I didn't want dessert b/c the next day was my "actual" birthday & I knew I would have cake then 

(plus I chose to have a glass of champagne instead;))

So, they brought out a plain white plate with "Happy Birthday" written out in cursive with chocolate & a candle glued to the plate.  Pretty clever!  

And, considering I am not a huge sweets person, it was perfect.

 My Dad & Jay O. got “The Egg”: Milk Chocolate Pot de Crème with Caramel Foam and Sea Salt for their dessert.  I had a bite & it was amazzzzing.

Sorry, this one was extra blurry. 

And then, they rolled up my menu & tied it with a bow :)

Thank you Mom & Dad!  I thoroughly enjoyed it!!! 

Love y'all.

Verde Chicken Tortilla Pie (or make them enchiladas)

This is what I served as my entree last night.  I was thinking about it, & I have no idea why I have never posted this b/c it is my all time favorite!  I usually make them into enchiladas, but I told Jay O. after doing it this way...I might never go back to the enchilada way again!  This was SO simple!

Ingredients:
12 corn tortillas
1 rotisserie chicken, shredded w/skin removed
1 can 98% fat free cream of chicken soup
1 16 oz. container LIGHT Sour Cream
1 8 oz. container chopped green chilies
1 Jar Verde Salsa
Monterrey Jack Cheese, shredded
Add green onion on top, or sprinkle taco seasoning to add color.

Directions:
Heat oven to 375
Combine cream of chicken soup, light sour cream, and green chilies into a medium size bowl, stir well.
In a baking dish, spread the mixture on the bottom of the dish.
Heat a DRY, small skillet over high heat.
Individually heat each tortilla in the skillet on each side before placing it into the dish.
Here's the process (not forgetting to heat each tortilla, of course!)...  
Spread mixture on bottom-->place 4 tortillas on top into a square-->spread more mixture on top-->sprinkle shredded chicken on top-->pour verde salsa on top of chicken-->sprinkle cheese on top of salsa-->4 more tortillas-->mixture-->chicken-->salsa-->cheese-->REPEAT THIS PROCESS ONE MORE TIME.  Bake at 375 for 30-35 min.

 

I usually set the extra salsa out as an option to put over the top of each serving.
If you would like to make enchiladas, simply spread the mixture on the bottom of the dish, heat each tortilla & spread a spoonful of the mixture (just mix verde salsa into the mixture if making enchiladas) inside of the tortilla, sprinkle chicken & cheese & roll up.  After you've finished all of the tortillas & they're evenly lined up in the dish, spread the mixture & sprinkle cheese on top!  If you're making enchiladas, you will need more than 12 tortillas. 

Mexican Chopped Salad w/Honey-Lime Vinaigrette!

This is the salad I served.  The dressing is definitely a keeper!!  If the cilantro smells stronger than usual, don't use quite as much in the dressing.

Ingredients:                                                 

1 head Romaine, shredded

1 can mexicorn
1 avocado, diced

1/2 red onion, diced

1 small pkg slivered almonds, toasted

1 container Feta cheese

1/2 can black beans

1 yellow bell pepper, diced

1 container cherry tomatoes

Dressing Ingredients:

1/4 cup fresh lime juice

1/4 cup olive oil

2 Tbsp honey

2 Tbsp finely chopped cilantro

1 garlic clove, pressed/minced

1 Serrano pepper, diced

Directions:
Toast the slivered almonds on a baking sheet @ 350 for about 8 min, or until slightly browned.

Prepare all salad ingredients & put on top of the shredded romaine in a large, and of course cute, bowl :-)  Cover with fresh cracked pepper.

Place all dressing ingredients into a blender or food processor & pulse until blended.  I like to put the dressing in a food processor to evenly disperse the cilantro, garlic & Serrano.  

Pour dressing over salad & toss to serve!

I got this salad recipe from Epicurious, & made a few minor changes.  Love this site. 

This would be great as a meal w/crushed chips underneath the salad & grilled chicken on top!

*Corn & Avocado Salsa*

Last night Jay O. & I had Aunt Abigail, Rebekah, & Chris over for dinner.  Yesterday, I was in the mood to cook so I decided to have a mini dinner party, we were glad they were able to make it!  This is what I served as an app. 

 

Ingredients:

1/2 can golden sweet kernel corn                                                
1 can mexicorn
2 avocados seeded & diced

1/2 red onion, diced

1 red bell pepper, seeded & diced

1 Serrano pepper, diced

1 Tbsp minced garlic

1 Tbsp ground cumin

1 tsp crushed red pepper flakes

1/4 cup chopped fresh cilantro

1/3 cup red wine vinegar

2 Tbsp olive oil

1/4 cup fresh lime juice

salt & fresh ground pepper to taste
you could use the full can of corn & full red onion if serving a larger group.
And, it would be great with a can of black beans added, too!

Directions:

Drain corn & dice ingredients.  

Combine corn, avocado, onion, red bell pepper, Serrano pepper, garlic, cumin, red pepper flakes, cilantro, salt & pepper.

In a small container combine & stir red wine vinegar, olive oil, & fresh lime juice; stir to combine.

Pour the mixture over the veggies, & stir.  
If you're waiting awhile to serve the dip, wait to add the avocado in right before serving so the avocado doesn't brown & stays fresh!

Chill until ready to serve.  Serve with your favorite tortilla chips.  Whole wheat scoops are my favorite choice!

Very Refreshing!!!

*Brocolli Salad*

For the entree when my parents came over for dinner, I prepared this light & healthy broccoli salad & a previous post, turkey cacciatore  burgers on portobello "buns." We enjoyed dinner out on the back porch, it was perfect weather for it!

Ingredients:                                               

1 1/2 lbs broccoli

3 Tbsp chopped red bell pepper

3 Tbsp chopped red onion

3 Tbsp distilled white vinegar, or rice-wine vinegar

1 Tbsp Sesame Oil or Olive Oil

2 tsp brown sugar

2 tsp crushed red pepper flakes

Salt to taste

I think next time, I will stir in some toasted slivered almonds, if you want to add that :)

Directions:

Cut off broccoli florets. Trim and peel stems; cut into 1/2-inch-thick slices. Place broccoli florets and stems in a steamer basket over boiling water; cover and steam until cooked but still crisp, 2 to 3 minutes. Refresh under cold water. Drain well.

Stir together bell pepper, onion, vinegar, oil, brown sugar and crushed red pepper in a serving bowl. Just before serving, add the broccoli and toss to combine. Season with salt.

Only 109 Calories per serving, if you're just using this as a side item it would be even less. I got this recipe from Eating Well.

Hot Artichoke & Olive Dip

Last night Jay O. & I had my parents over for dinner & this is the appetizer I prepared.  We loved it, & my Dad even said it was the best dip he has had in a long time!  The recipe is stemmed from one on the PW blog, but I added a few ingredients, & made it a lighter version. 

And, just to note, I am not a fan of black olives but the olives combined with all of the other ingredients gave it the right hint of flavor!  Muy bien :)

Ingredients:

1 14 oz. can Artichoke Hearts                               

1 small can sliced black olives

8 ounces Light Cream Cheese

1 cup Light Mayo

1 whole Egg

1/2 Red onion, diced

1/2 cup grated Parmesan Cheese

4 Dashes Worcestershire Sauce

4-5 dashes hot sauce

Salt & Pepper to taste

Cayenne Pepper to the heat you desire

If you don't have Cayenne, I used ~ 1 Tbsp Taco Seasoning

Directions:

Combine all ingredients in the bowl of a food processor. 

Pulse 5 to 8 times until mixture is combined but not totally liquefied. 

Stir and check seasonings, then pour into a small casserole dish. 

Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.

Serve with Stacy’s Simply Naked Pita chips.

Roasted Asparagus w/thyme, lemon zest & parmesan!

I am always looking for new ways to season my favorite side items & this had just the right flavor :) I highly recommend trying it!

Ingredients:

1 pound asparagus spears

1 tbsp olive oil

Kosher salt

Cracked black pepper

2 tbsp butter (I used olive oil based butter, but I recommend regular if you want to brown the butter well)

2 tbsp fresh lemon juice

2 Tsp chopped fresh thyme

1 tsp grated lemon rind

2 tbsp Parmesan

Directions:

Preheat oven to 450

Place asparagus on a baking sheet; drizzle with olive oil.

Sprinkle evenly w/salt & pepper.

Bake for 10-15 min or until tender/crisp.

Meanwhile, melt butter in a small skillet over medium heat & cook for 3 min until lightly browned.

Remove from heat & stir in lemon juice.

Drizzle butter mixture over asparagus; toss well to coat.

Lastly, sprinkle thyme, lemon rind & Parmesan on top!

I hope you enjoy it as much as we did!

I downloaded blogger+ on my iPhone tonight...my fingers are exhausted now! Goodnight :-)

Proscuitto, Spinach, Fresh Mozzarella & Feta Pizza, Mmm!!!

This pizza was very yummy!  Jay O.'s favorite spicy five pizza has feta & I have had a pizza in DC that had prosciutto that I absolutely loved so I created this recipe with all of my favorite ingredients :)

Ingredients:
pre-made thin crust pizza crust (or whatever you'd like!  get wheat if it's available:))
3-4 Tbsp of your favorite tomato sauce          
1 pkg fresh mozzarella sliced thinly
1 small container feta cheese
4 slices prosciutto 
1 bag spinach
4 cloves garlic, pressed
crushed red pepper flakes
fresh cracked pepper


Directions:
Heat your oven to the desired temp indicated on the pkg of your pizza crust.
Cook your spinach & pressed garlic in ~2 Tbsp olive oil in a skillet over medium-high heat until spinach is fully cooked (make sure to drain or squeeze out excess fluids once cooked)-- set aside.Spread your pizza crust w/tomato sauce.
Spread the spinach & garlic evenly over the sauce.
Cut & fold pieces of prosciutto, dispersing the pieces evenly over the spinach..
Place thin slices of fresh mozzarella evenly over the pizza.
Sprinkle the feta over the mozzarella.
Grind your fresh cracked pepper over the feta (generously).
Sprinkle red pepper flakes on the top to your desired heat..
Bake pizza directly on your oven rack for 8-10 minutes & serve!!!