Wednesday, May 27, 2009

Memorial Day

*note* first photo courtesy of rhobs.

Thursday, May 21, 2009

Caesar Salad

DH & I are huge fans of Caesar Salad. I don't think we could ever get sick of it.
I had this recipe for the first time at my Pop's house. Since then, it's my standby. Although, I do adapt it a bit.
I have doubled the recipe here, because I like to have it in the fridge for a few days {or longer}. So, if you need less, just halve it.

Start by making the dressing.
Into a blender, add a 1/4 cup freshly squeezed lemon juice,

a chopped clove of garlic,

1 cup of reduced-fat mayonnaise,

a half cup of shredded Parmesan cheese,

and 1 chopped anchovy. {Add 2, if they are small}

Add enough water to blend, about a 1/4 cup & mix until smooth.
{There is no water in the actual recipe. But, on the show they add it.}
The dressing can be stored in the fridge until ready to use.

Next, chop & wash 2 romaine hearts...or, more if you'd like.

Toss the lettuce with about a 1/4 cup of shredded Parmesan.

Then, add some of the dressing, toss & serve.

Optional Croutons:

I made these a few days ago, intending to use them for this post. But, DH found them in the cabinet & well, they're gone.
But, making homemade croutons is super easy.
Start with some cubed bread....Italian bread works well. But, it can be anything. Preheat the oven to 425 degrees.

Toss the bread in a mixing bowl with olive oil, salt & pepper until all the pieces are coated.

Arrange the pieces in a single layer on a baking sheet & cook for about 5 minutes.

Toss them around a bit & bake for another 5 minutes, or until golden brown. Let the croutons cool. Once cool, they can be stored in an airtight container, for up to a week.

Tuesday, May 19, 2009

Kitchen Tool of the Week...

Vegetable Peeler.

There are so many people out there with crappy vegetable peelers. Believe me, I know. I've cooked in their kitchens & cursed my way through many a 5 pound bag of potatoes. Why make an already arduous task even worse?
Get a good one already!
One of these would be perfect.

Judge & Jury

For those of you in a relationship, we all know how commonplace disagreements can be. How many times have you been positive that you were in the right & your partner was dead wrong?
My friend, Liza & her DH started a blog that helps couples solve their squabbles. They will anonymously post your argument & the blog's readers will respond with who they think is wrong. A few days later the results will be revealed, at which time, you can rub it in your honey's face.
You can find out where to send in your next fight here.

Monday, May 18, 2009

Chicken with Haricots Verts & Lemon Butter

I am the only one in my house who likes green beans. But, I decided to make this recipe anyway...hoping to use the leftovers for a few lunches. Haricots Verts is french for green beans. They are longer & thinner than typical American varieties & cook in less time.

This recipe also uses fresh chives. Which, you can see, I have an abundance of at the moment. That was another reason I wanted to try it.
The recipe serves 4 & I have adapted it a bit here.

Start with 4 boneless, skinless chicken breasts (I used less here). Pound them between some plastic wrap to about a 1/4" thickness.

Then begin prepping the remaining ingredients.
Wash & trim a pound of Haricots Verts,

thinly slice 2 large shallots,

mince about 2 tablespoons of fresh chives,

measure out 2 tablespoons of butter,

grate a teaspoon & a half of lemon zest,

and juice 2 tablespoons of lemon juice.

Next, heat 2 tablespoons of olive oil in a large saucepan over medium heat.

Season the chicken with some salt & pepper,

and dust both sides with flour.
Shake off the excess,

and arrange in the pan with the sliced shallots.

Cook for about 5 minutes. Move the shallots around as the chicken cooks. Flip the chicken & cook for another 5 minutes.

Remove the chicken & set aside on a plate, for now.

Leave the shallots in the pan & add the butter, lemon juice, lemon zest & a 1/2 cup white wine.

Add the beans & toss to coat with the sauce. Cover the pan & cook until beans are tender, but still crisp,...about 3 minutes.

Add the chicken back in & cook for an additional 2-3 minutes. Arrange the chicken & green beans on a plate & garnish with some of the fresh chives.

Saturday, May 16, 2009

Yankee Game

Bozo #1 & I have been to a few Yankee games together. Bozo #2 was too young to appreciate it at the time. But, last night was his turn. Again, courtesy of 2-Pops!
He's still is a bit young to get into it. The highlight of his evening was his blue cotton candy. But, we had fun & I know he will remember it for a long time. He's especially enjoying the fact that he saw the new stadium before his brother. It's not often that he gets to do something first.