Sooo...is anyone still there?

So, I've been gone for a while.  Life has been really up and really down with a lot in the middle.  I still cook, but not nearly as much.  I find that it isn't really as cathartic as it used to be, which honestly bums me out.  However, I do occasionally come across a recipe that is just too good not to share.  This one my sister recommended and I made it for a very healing weekend spent away with dear dear girlfriends from our time spent in the DC Area.  We cried, we laughed, we sewed, we slept, and most importantly we ate delicious food.

I barbequed (or grilled if you aren't from California) these babies all by myself (with telephone conference from the hubs) and they turned out PERFECT.  Seriously, never had better grilled chicken!  So juicy and tasty and perfect for getting me out of my failure to cook slump!

Rosemary-Garlic Chicken with Lemon 
Zov: Recipes and Memories from the Heart ~ serves 8

Ingredients
3 Tbsp fresh lemon juice
2 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 Tbsp salt
1/2 tsp ground black pepper
1/4 cup plus 2 Tbsp olive oil
8 boneless chicken breasts (w/ skin on - however, I just use 4 boneless skinless from Sam's or Costco and I fillet them to make 8)
Italian parsley or rosemary sprigs, for garnish
Lemon wedge for garnish

Instructions
Whisk the lemon juice, garlic, rosemary, thyme, salt, pepper, and 1/4 cup oil in a large bowl to blend.  Add the chicken and toss well to coat.  (I do it all in a gallon ziploc).  Cover and refrigerate, tossing occasionally, for at least 1 hour or up to 2 days (I do at least 24 hours.)

Prepare the barbecue for medium-high heat.  Grill the chicken breasts until they are just cooked through the golden brown, about 4 minutes per side.  Transfer the chicken to a platter.  Garnish with the parsley or rosemary sprigs and lemon wedges.

Cook's Notes (from Zov, not me)
When grilling the chicken, position the rack fairly close the the heat source to help seal in the juices that keep the chicken tender and succulent.  A chicken breast is cooked perfectly when it reaches 160*F (use and instant-read meat thermometer).  If you exceed the temperature, the chicken is considered overcooked and will most likely yield a stringing or rubbery texture.

The marinated chicken is also delicious when broiled

Try using bold flavors in your marinade such as lime juice, more garlic, or more fresh thyme.

Eating in the Rain

Elliott has become very helpful at rearranging my cabinets.  Super helpful.

We have had a very wet and hot summer.  If it isn't pouring rain, then it is blazing hot.  Under both circumstances we don't go outside.  Poor little boys stuck with a mama from California who only likes it outside when the weather is perfect.  So we make up inside games, like pull all the dishes out of the cabinet!  Whoo hoo!

But today was different.  It was a little humid, not too hot and we finished the day with a light rain.  Light enough that we ate dinner on the deck under our umbrella.  It was delightful!  But don't let the above picture fool you, Elliott was a bit impatient and squawked with indignation if we didn't get food onto his tray quick enough.  This smile was a rarity at dinner tonight.  Clearly we are starving him.

Tonight we dined on Grilled Pork Chops with Peaches and Bacon Salad.  Double the Pig, Double the Fun!  I got this little gem from Cooking Light - I generally don't like their recipes simply because there are a million steps to cutting out the fat and making the food taste good.  But this recipe was delish and we all loved it!  I tweaked it a bit based on what we had in our fridge so I'll give both variations.

Grilled Pork Chops with Nectarines

~ serves 4 ~

Ingredients

1 tablespoon chopped fresh thyme

3 1/2 teaspoons EVOO, divided

2 teaspoons minced garlic

4 (6 oz) bone-in-center-cut pork chops (about 1/2" thick) (I bought boneless because they looked better and I could get more for my money and feed the masses.  Elliott was only interested in Annie's Mac N' Cheese but Owen was all in.  Yay for my good eater!)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray (I never used it, just EVOO)

2 ripe nectarines (I used white peaches from the farmers market)

1/2 teaspoon sugar

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

4 teaspoons mascarpone cheese (Trader Joe's didn't have it and I am only willing to make one shopping stop with my two little monsters)

Instructions

1.  Preheat grill to medium-high heat.

2.  Combine thyme, 1 tablespoon oil, and garlic in a small bowl.  Rub oil mixture evenly over pork chops; sprinkle with salt and black pepper (Owen helped me with this step and I just have to say I love cooking with my soon to be big 3 year old).  Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.  Let stand 10 minutes.

3.  While pork stands, cut nectarines in half; discard pits.  Combine sugar, remaining 1/2 teaspoon oil, cumin, and red pepper in a small bowl.  Sprinkle sugar mixture evenly over cut sides of nectarines.  Place nectarines on grill rack coated with cooking spray; grill 5 minutes on each side or until tender.  Cut nectarines into wedges; top evenly with mascarpone cheese (I bet this would take it over the top - we'll try it next time!).  Serve with pork. 

Bacon Herb Salad

2 center cut bacon strips

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1 teaspoon teaspoon honey

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 (6 oz) package herb salad mix (I used spinach and arugula because I am not a fan of the dill in herb salad mix.  Not sure what it is but it is extremely off-putting to me.)

Cook bacon over medium heat until crisp.  Remove bacon from pan; crumble.  Pour drippings (I didn't use all of the drippings because this seamed excessively bacony) into a medium bowl.  Add vinegar, mustard, honey, pepper and salt into bowl; stir with a whisk (NOTE: if you let it sit for a bit, the bacon drippings will begin to harden.  Just throw it in the microwave for a few seconds and voila!).  Add herb salad mix; toss to coat.  Sprinkle with bacon.

Bon Apetit!

My sweet boy.  Can't believe he'll be three in a few weeks!

Philly Foody Fun!

Footie jammie picture!

 We met some seriously amazing people when we were living in Arlington.  We are so blessed to be able to maintain those friendships - especially now that we are on the East Coast and are able to visit in person!  Four kids and five moves later, we finally were able to get together with our dear friends the Andersons.  Liz and Walter led our small group for two years and were such a blessing as leaders and friends.  I miss our weekly get-togethers!

This was the summer we met the Andersons and the rest of our wonderful small group.  Here's to a reunion this summer!  (Not pictured: the Andrews!)

Sometimes I wish we could all just move to the same cul-de-sac (maybe the one the Andersons live on?) and pick up where we left off.  Sigh.  Maybe in heaven??

Elliott and the Polar Bear at the Philadelphia Zoo in sub-zero weather.  Just kidding, it was 32*.

The Andersons took us the Lancaster Farmers Market where we had a very traditional lunch of hotdog pretzel rolls - AMAZING.  Seriously, delish and I kind of want one right now.  And we bought the goods to make Philly Cheese Steaks for dinner!  Philly Food is so up my alley!  But before we got to make the cheese steaks, we had quite the adventure at the Philadelphia Zoo in rather frigid weather!

Owen taking in the Polar Bear exhibit with is bear mittens.

 All-in-all, amazing weekend and I can't wait for our next visit - hopefully in this Summer!

Now for the cheese steaks!  Liz said she has only seen this particular meat:

i.e.: super thinly sliced, in Philadelphia area meat markets...I have yet to look for it here in Cville, but my next trip to the butcher shop I will take a look.

So, what you need is one green bell pepper and one white onion thinly sliced.  Start sauteing those bad boys in a big pan with a little EVOO until they are just tender.

Then you will just start adding the very thinly sliced meat to the pan on top of the peppers and onions. 

Give the meat a stir until it is browned.  Add a little salt and pepper to season the meat at this point.

Then start layering the provolone on top - yum.  Seriously, yum.

Then give it a good stir so the meat/onion/pepper mixture is good and provolone cheesy.  Then pour the mixture onto a cutting surface and chop it up a bit as it will be easier to load up the sandos.

Toast some delish deli rolls (apparently the rolls make all the difference and you want to get "good" rolls...) and stack them full of the cheese steak mixture.  DELISH!!

While Liz was cooking and I was taking some very poorly balanced pictures, Elliott thoroughly enjoyed the show in his bouncer.  This bouncer, I might add, I got from the "pass it along table" at my MOPS group.  Yay for free things!

Thank you Liz and Walter for teaching us the finer points of Philly Fine Dining!  Can't wait to do it again!

Make this. Make this NOW.

I have gotten fully lazy and a bit disheartened regarding taking foodie pics with my fancy pants camera.  I recently got "Plate to Pixel" (food photog book) but have yet to set aside time to learn how to take mouth watering pics.  Alas, I have resulted to my phone.  And sometimes they actually turn out better.  What? 

I also got the "Smitten Kitchen Cookbook" - I have a link to the blog to the right.  The cookbook adds several new recipes and a few I've tried from the blog (salted brown butter crispy treats!).  For the J Man's birthday I made my first recipe out of said cookbook and it was TO DIE FOR.  My new foodie friend here in Cville not only recommended the cookbook but swore up and down that the Balsamic and Beer-Braised Short Ribs with Parsnip Puree were amazing.  HOLY CANNOLI.  It was not amazing.  It was AMAZING. Finger licking good.  Except that you shouldn't eat said beef with your fingers.  Go ahead and use your fork.

For Jer's birthday, he got to use our "You Are Special" plate.  I got it as a shower gift from my sister; we grew up with a "You Are Special" plate and I love continuing the tradition with my family :)

This was seriously super easy peasy and made our home smell spectacular!  And the birthday boy was please as punch with this little treat!  I made the recommended parsnip puree and it was also ridiculously easy.  This is the perfect meal to make if you are trying to impress someone (like the love of your life, your boss, new foodie friends, etc.) or just want to be a weeknight gourmet!

Balsamic and Beer-Braised Short Ribs
~ Serves 4 to 6 ~

{Ingredients}
5 pounds bone-in short ribs (English style - i.e. separated, about 6 large or up to 10 smaller ones) at room temperature, trimmed of excess fat
 Kosher salt
Freshly ground pepper
1 tablespoons olive oil
1 large red onion, chopped
4 garlic cloves, smashed and peeled
2 tablespoons tomato past
1/2 cup balsamic vinegar (Have you tried the Whole Foods 365* Aged Balsamic?  Fantastic!  It was rated very highly and doesn't break the bank - plus, Deb states that you don't need to use your best aged for this recipe)
3 tablespoons Worcestershire sauce (I love saying "Worcestershire.")
2 bottles (24 ounces) dark beer, such as black lager (I only had one bottle so I added a Yeung Ling and I honestly have no idea if that was a mistake or not because it tasted just fabulous.)
2 to 3 cups beef stock
Minced fresh flat-leaf parsley to serve (optional)

{Instructions}
1) Prepare the Braise:  Season the short ribs generously and on all sides with salt and freshly ground pepper.  Heat a large Dutch oven (7 to 8 quarts) over high heat, and add enough olive oil to coat the bottom.  Once the oil is hot, brown the short ribs on all sides in batches.  Deb takes her time on this stage, making sure to get a nice brown sear on all six sides.  A singe batch can take 10-15 minutes to brown.  Transfer the browned ribs to a plate and then repeat with remaining ribs.

2) Braise the Ribs:  Preheat your oven to 325*.  Once all the ribs are browned and removed from pot, turn heat down to medium-high and pour off all but 1 tablespoon of the oil and fat.  Add the onion, season with salt and pepper, and cook until softened and a little brown, about 10 minutes.  Add the garlic cloves, and saute for 3 minutes more.  Add the tomato paste, and cook for another few minutes, until thickened; then add the vinegar, Worcestershire sauce, and beer, scraping up any bits stuck to the bottom.  Return the browned ribs to the pot.  If you can, arrange them with their meatiest sides face down.  If there are too many ribs and not enough surface space, stand them up on their sides, with the bones vertical.  Add enough beef stock to just cover the ribs.  Bring the liquid to a simmer, then turn off heat.  Cover the pot tightly with foil, then with a lid.  Deb said that if you don't use foil, the liquid evaporates too much in the oven, leaving the ribs exposed and a bit dry.

3) Bake the Ribs:  Bake for 3 hours, or until the meat can easily be pierced with a knife or pieces can be torn back with a fork.  If the bones look as if they don't want to stay in much longer, that is another good sign.  Remove from the oven and let the ribs rest for 15 minutes, uncovered.  Skim as much fat as you can off the top.  At this point you can pop them in the fridge for up to one day.  The advantage is that it will be super easy to remove the fat from the dish as it will separate and firm up.

4)  To Serve:  Serve with a sprinkling of chopped flat leaf parsley and a side of parsnip puree!

Elliott turned 5 months the day Daddy turned 34 years old :)

 Parsnip Puree

{Ingredients}
2 pounds parsnips (about 6 medium), peeled, sliced into medium-sized chunks
4 tablespoons unsalted butter
1/3 cup heavy cream
1 tablespoon prepared horseradish sauce or freshly grated horseradish
1/2 teaspoon table salt
Freshly ground black pepper

{Instructions}
In a large, heavy pot, combine parsnips with enough cold water to cover.  Place over moderately high heat, cover and bring to a boil.  Once boiling, reduce to a simmer and cook until tender, about 20 to 30 minutes, then drain.

Puree hot parsnips, butter, heavy cream, horseradish, salt, and freshly ground pepper until smooth.  (As a side note, I though the parsnip puree needed more salt!)

I know this was a long one, but TRUST ME, totally worth it!!!  And it is much easier than the length of this post indicates!

Brought to you by City Market

I have a few minutes to myself this morning as J took Mr. Man on an adventure, AKA: errands!  I thought I would, for once, follow through on posting when I say I will!  And I have a feeling that once B2 makes his or her debut, there will be v. little cooking, let alone blogging!

Like I said, we went to the C'ville Farmers Market, locally referred to as the City Market - bestill my heart, it runs through December!  We bought some gorgeous heirloom tomatoes for a steal ($3.60 a pound, I paid upwards of $6/lb in Seattle!) and a heaping bouquet of basil so I decided to make these yummy Pesto Chicken Burgers!

Pesto Chicken Burgers

Adapted from Everyday Food, July/August 2012 ~ serves 4

Ingredients

1 cup fresh basil leaves
1 cup fresh spinach (I love that this is pseudo healthy pesto!)
1 clove garlic, peeled and quartered
1/4 cup walnuts
4 Tbsp olive oil, plus more for grilling
Coarse salt and pepper
1 pound ground white-meat Chicken (surprisingly hard to come by - I had to go to two stores to find it.  I did find ground turkey with "natural flavorings."  Huh?  If you are flavoring the turkey, I suspect it isn't all that natural...)
3 ounces fresh mozzarella, sliced (tip: pop the mozzarella in the freezer about 30 minutes before you slice it, makes it much easier!)
4 buns (the recipe calls for focaccia and it was a huge flop for us - we tried this recipe once before and the the focaccia fully fell apart and was a huge disappointment)

Instructions

1.  In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water.  Season pesto with salt and pepper.  (We made this pesto last week and still have a ton and it keeps nicely!)

2.  Heat a grill or grill pan to medium-high.  Combine 1 tablespoon pesto, 3/4 teaspoon salt, and 1/4 teaspoon pepper (I eyeballed the salt and pep) and chicken and form into 4 patties.  Clean and lightly oil hot grill.  (Okay, the recipe also said to brush tomatoes with oil and season with salt and pepper and grill with the patties - I do not like grilled tomatoes so we skipped this step.)  Grill patties, covered, 4 minutes.  Flip patties and top with cheese.  (At this point you add the tomatoes, flipping once until they are lightly charred.)  Grill burgers for 4 more minutes or until they are opaque throughout.

3.  Assemble burgers by spreading pesto on each side of the bun, add toms and lettuce.  I added a bit of mayo because I hate a dry burger!

Bon Appetit!

Girlfriends' Weekend, Part 3 and Finale!

Okay, final installment of Girlfriends' Culinary Weekend! To go along with the Grilled Stuffed Peppers, Meg made Crispy Fried Potatoes and Pork Tenderloin.  The pork tenderloin recipe I am very familiar with as it is my mom's recipe (and the yummiest, easiest marinade ever).  But the crispy fried potatoes - what the what??  SO AMAZING.

I shy away from frying.  I am a nervous nelly about: a) all the grease; b) the amount of oil you have to use (for some reason, it seems so wasteful to me); and c) it is just not a healthy option.  HOWEVER, I will be making giant exceptions for these babies!  They were salty and crispy on the outside and tender and delish on the inside.  YOU MUST TRY THESE!!!

Crispy Fried Potatoes  

Serves 4

Ingredients

4 medium baking potatoes (Meg likes Yukon Golds)

3 cups oil (This is Meg's best guess at the amount; enough to cover the potatoes in the pan. She use a combo of canola and extra virgin olive; canola fries better but she loves the olive oil flavor and so did I!)

2 – 3 cloves fresh minced garlic

Salt (Meg prefers kosher or sea salt)

Instructions

Heat the oil over medium high heat in a wide sauce or sauté pan until very hot. Cut the potatoes into 1-inch cubes. Add garlic to oil and cook briefly and then add potatoes.  Cover and cook on medium high/high for approx. 15 minutes.  Then take the cover off and finish frying until dark golden brown, about another 5 – 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.  Put potatoes in a brown paper bag and add salt to your liking.  Shake potatoes in the bag and then serve immediately.

Meg says that the KEY is to re-use the oil 3 or 4 times, as it retains the flavor and gets better each time!

Meg carving up the piggy for our feast!

Okay, if you don't normally grill pork tenderloin, you need to get on board.  It is the easiest weeknight or dinner party main dish that takes little to no time but has the most amazing flavor.  You need to add this to your repitoire!   

Pork Tenderloin/Chicken Marinade

Ingredients

1 cup oil

1 cup soy sauce (I use low sodium)

1/2 cup balsamic vinegar (substitute red wine vinegar and use on chicken!)

4 cloves garlic

1 Tbsp rosemary

Tons of pepper

2 pork tenderloins

Instructions

Dump all the ingredients, save the pork, in a zip top bag and mix it together.  Add the two tenderloins and marinate overnight.  I have done it the morning of, but it is really better if you can let it soak up all the flava flave overnight.  

When you are ready to grill, pull it out of the marinade and pitch the juices.  I live in the world of pink pork, so this recipe is geared towards medium.  Heat your grill to medium.  Sear for one minute on all sides and then cook for 20 to 25 minutes.  (We check the temperature of the meat at 20 minutes.)  When meat thermometer reaches 137* in the meatiest portion, you are dones-o.  Pull it off and cover it with foil and let it rest for 5-10 minutes.  Cooked to 137* in the meatiest part will make the ends more done with the center more pink.  (Thank you Ina Garten for that little tip!)

**The perfect side (besides the crispy fried potatoes, of course, is Garlic Roasted Cauliflower!

Twenties

 

Yay for baby number two at 20 weeks!  This little nugget is rocking my world!  He or she is kicking up a storm these days.  And Jeremy finally got to feel the kicks - my favorite part!  B2 is still set to enter the world on or about August 28th - my gram's b-day along with a dear friend :)  If B2 is just a few days early, he/she will share a b-day with my cousin.  August is a popular month!

And here is my other August baby- at 20 months!  This was his first experience with dandelions - he doesn't quite have the lung power to blow on them yet...

Belly at 20 weeks - just like last time, it is taking some serious time before I pop!  I have *slightly* more of a bump with round two, but not much:

Well, let me take that back - definitely more a bump with round two!  Maybe it all the delicious food we've been making lately?!

Now then, this recipe really has nothing to do with 20, except that it took about 20 minutes to prep - so easy!  Yesterday I marinated a flank stake in a fairly simple marinade, J grilled it, and we made these amazing Vietnamese Sandwiches!  The leftover flanks steak = steak fajitas for dinner tonight!  I love when I can find a great use for leftovers - in generally I LOATH leftovers.  Jeremy usually ends up taking them to work because I want them out of of my house.  But this one we must share, so good!

Vietnamese Steak Sandwiches

Adapted from Great Food Fast
~Serves 4~

Flank Steak Lime Marinade

1/3 cup fresh lime juice (about 4 limes, or 2 super juicy (or "jui-she" as Owen says) ones like I had!)
2 tbsp soy sauce
2 scallions, thinly sliced (about 1/3 cup)
2 tbsp minced, peeled fresh ginger
1/2 tsp red pepper flakes
1 1/2 pounds flank steak
Veggie or Olive Oil
Coarse Salt and Ground Pepper

1.  In a resealable plastic bag combine the lime juice, soy sauce, scallions, ginger and red pepper flakes.  (I added Veggie Oil because all of my steak marinades call for oil and it helped with the grilling.)   Add the steak and seal the bag, place it in a dish to catch any leaks.  Marinate the steak in the fridge, turning occasionally, for 30 minutes.  (I marinated mine for at least 6 hours - what is 30 minutes going to do?)

Heat the grill to high; lightly oil the grates (which is not necessary if you splashed a little oil in the marinade).  Remove the steak from the marinade, letting excess drip off, toss marinade.  Season the steak with Salt and Pepper (we omitted and didn't miss!).  Grill to desired doneness (6-8 minutes for med-rare, turning once).  Let rest for 10 minutes before slicing.

Sammies

1 large garlic clove, minced
1 tsp sugar
1/4 tsp red pepper flakes
1 tbsp rice vinegar
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
1 avocado (not called for, but totally worth it)
4 hero rolls (I used whole wheat)

1.  In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tbsp water.

2.  In another bowl, toss together the carrots, scallions, and cilantro leaves.  Toss with half the vinegar mixture.

3.  Slice and lightly toast the hero rolls.   Layer with the carrot mixture and steak.  (I added avocado - yum!)  Drizzle with the remaining vinegar mixture, if desired.

DELISH, and super easy...NOT Owen tested :)

Sunset Salad

I am SO EXCITED for two reasons: 1) This salad was super simple and delish (although Owen literally threw it on the floor, so maybe not as kid friendly as I thought); 2) I FINALLY figured out how to take a decent food picture inside without it turning out orange!!!  I have been taking a photography class and I am LOVING it.  It is all about practice - food sits still so you can take multiple pictures and get it just right.

Little bug does NOT sit still, so again, practice, practice, practice!  I worked REALLY hard to get this picture as he was ALL over the place at the Insect Zoo.  It kind of looks like he is striking a pose as a grass hopper :)  We went to K State Open House this weekend and the Insect Zoo was free.  (Although it is hard to beat the normal admission of $2!)  O got to pet some cockroaches...good thing we had lots of wipes! 

Now then, the food.  I called this salad "Sunset Salad" because I got it out of the January 2012 issue of Sunset Magazine - my FAVORITE mag.  Ever.  It makes me feel like I still live in California :)  The quinoa and the chicken make this little summer salad very hearty and filling.  Owen used to gobble up quinoa, but now that he is obstinate and a pill, he just scoops it out of the bowl and onto a plate, or straight up throws it on the floor.  NEAT!

Quinoa Salad with Chicken, Avocado, and Oranges

Serves 4-6 as a main course

Ingredients

1 1/4 cup quinoa (I used 1 cup dry, per my package instructions)
1 tsp chili powder
3 tsp minced garlic, divided
Zest of 1 lime
2 tsp plus 3 tbsp olive oil, divided
1 tsp each, kosher salt and pepper, divided
1 lb boned, skinned chicken thighs (we used 2 HUGE chicken breasts)
1/4 cup lime juice
4 large oranges, peeled and segmented (I only used two and I cut the segments into thirds)
2 ripe avocados, peeled and cubed
1/2 cup cilantro, chopped
2 scallions (the original recipe didn't call for it, but I thought it would be a nice addition and it was)

*Next Time* I will add celery and some halved grapes - YUM!

Instructions

1)  Cook the quinoa according to the package directions and fluff with a fork.  Transfer to a large bowl and let cool.

2)  We grilled our chicken, but the instructions are for broiling:  Preheat broiler with a rack set 4 to 6 inches from heat.  In a large bowl, stir together chili powder, 2 tsp garlic, the lime zest, 2 tsp oil, and 1/2 tsp each salt and pepper.  Add chicken and toss to coat.  Put chicken on a baking sheet and broil turning once until browned and cooked through, about 12 minutes total.  Let cool slightly, then slice and add to reserved quinoa.

3)  Add remaining ingredients to quinoa and chicken, toss to coat.  (Now, we marinated and BBQ'd the chicken a few days ago and just made the salad tonight.  Had I thoroughly read the instructions I would have known that the "remaining ingredients" includes: 3 tbsp oil, 1/2 tsp each of kosher salt and pepper, and 1 tsp garlic!  Undoubtedly it would be even better if I actually followed the instructions and added all of these remaining ingredients...)

Now, I have to share some of my fave pics from my most recent photography field trip to Wildcat Park!

We took pics in this huge black walnut grove.  I love the sunlight!

Working on my aperture settings...

As I was leaving, I passed a beautiful wheat field.

Can you see what looks like fishing wire hanging from the tree?  It is a freaking spider web!

There were tons!  I wish I had a better lens and a tripod!

And finally, Virginia Creeper - a sign that we were meant to return to the great Commonwealth of Virginia!

Spring!

We just got back from a week in Truckee - for those of you who are unfamiliar with the Sierra Nevada Mountains, Truckee is just north of Lake Tahoe.  It was fabulous!  Tahoe has had a rough snow season (or so I've heard) but right before we got there, there was a huge storm that dumped 40 inches! I wish I could say I got to go snowboarding, but as I am 18 weeks prego, there was no snowboarding.  We did get to go snowshoeing and sledding, but that was the extent of our outdoor activities!

We bundled up the little man and tucked him into a hiking backpack and he loved it!  He was super snug but threw a fit when we cuffed his hands to keep them warm.  So we un-cuffed and gave him some pine cones.  Look how pleased he is to be holding "pie cones" - he also insisted on holding the poles at one point during our hike.  He LOVED the snow.  One morning, right after it snowed, my mom opened the door to show he and my nephew the fresh snow on the drive. 

Owen took off down the drive and into the street in his sleeper PJs screaming with glee...My nephew, the ultimate beach baby, kept saying "nopey" and wanted absolutely NOTHING to do with the snow.  However, he looked pretty darn cute tolerating the cold weather!  Poor Will.  If Owen could have stayed outside all day in the snow, playing with his sand toys, he would have!

We had a wonderful time with my family and I hope we can go back in the summer next time!

Meanwhile, back in Kansas it is 80*!  Owen is currently playing with the hose and using the same sand toys he used in the snow in his little pool.  What a difference a few thousand miles makes...In honor of this early summer,  I mean spring (summer in KS is WAY hotter than 80* and includes a nice dose of humidity!), we made the most delish grilled chicken salad!  It has yummy grilled asparagus, feta, pita chips, tomatoes, and kalamata olives.  I searched my posts and I cannot believe I've not posted this one yet.  I made it for my sister's baby shower just about 2 years ago and it has been a repeat performer ever since!

PS: I'm taking a photography class to hopefully improve my food-pic taking abilities!!  Oh, and to take better pics of Owen as well :)

Grilled Chicken Pita Salad

Adapted from Sunset Magazine
~Serves 4~

Ingredients

2 boneless, skinless chicken breasts (1 lb total)

About 6 tbsp. EVOO, divided

2 tbsp fresh lemon juice

1 tbsp fresh oregano leaves

1/2 tsp freshly ground black pepper

1 bunch asparagus, trimmed (to trip asparagus, all you do is snap off the ends - they will snap where the woody part meets the meaty part!)

4 ounces, block feta cheese
2 cups halved grape tomatoes
1/2 cup pitted kalamata olives
2 cups pita chips
2 cups loosely packed greens (arugula, baby spinach, baby romaine, spring mix, etc.)
1 avocado, diced

Instructions

Rub the chicken with a little olive oil, salt and pepper.  Grill on medium direct heat for 12 minutes (for a gas grill) or cooked to desired doneness.  Throw the asparagus on there for the last 3-5 minutes - don't over cook!  Wilted asparagus is the worst!  Let the chicken rest for 10 minutes, then slice.  Cut the asparagus in about 2 inch pieces.

In a small bowl, whisk lemon juice, 1/3 cup oil (I used less and will probs only do about 1/4 cup next time), oregano, and pepper; set aside.

In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips.  (I prefer crisp pitas so we popped them on at the end so they weren't soggy.) Pour reserved dressing over mixture and toss gently to coat. Add greens and toss once more just to combine.  Divide up onto serving plates and top with avocado. 

Bon Appetit!

Funny Face

Sometimes while Owen eats lunch, we make funny faces.  On this particular day, I was making a funny grunting sound and he was trying to mimic it - my personal favorite is the first picture.  It shows his little quirky personality.  I LOVE this phase!!!

We have been down for the count this week.  Well, actually, I have been down and Owen has really been a trooper!  He's been great at entertaining himself with his tractors, cars, blocks and new fire truck from "Gamma" Di.  Occasionally this sick momma has allowed a little Thomas or Elmo so that I can rest my eyes!

I did rally for a bit yesterday and made a yummy dinner for the Jman and me.  He has been working really hard and combined with first trimester blahs/head cold, we've been having too much take out!  So I made a yummy, fresh, couscous dish that was even Owen approved!  Now, it has a bunch of steps and takes a bit of time for a "salad" - but it is TOTALLY WORTH IT!  I warned J that if it wasn't fabulous it would be the one and only time I make it.  Well, I will be making this one over and over again, despite the time commitment!

This was my left over lunch serving and I wasn't feeling the chicken, so I added a few more beans.  However, I did eat the chicken the night before and it was delish!

Couscous Salad with Grilled Chicken and Spicy Mustard Vinaigrette

Adapted from Zov, Recipes and Memories from the Heart
~ serves12 to 14 ~ (I cut it by 2/3s when I made it!)

Vinaigrette

6 garlic cloves
1/2 cup rice vinegar
2 Tbsp Dijon mustard
1 Tbsp salt
1 1/2 tsp seasoned salt
1/2 tsp dried crushed red pepper
1/2 tsp ground black pepper
1/2 cup olive oil

Chicken and Couscous Salad

1 Tbsp minced garlic
1 Tbsp chopped fresh rosemary
1 1/2 tsp salt, plus more to taste
1 tsp ground black pepper, plus more to taste
7 Tbsp olive oil
6 boneless skinless chicken breasts
1 pound Israeli couscous*
2 large onions, halved lengthwise and sliced crosswise
1 1/2 pounds asparagus, trimmed, cut diagonally into 3/4 inch lengths and blanched 30 seconds**
4 large carrots, peeled, cut into 1/3 inch pieces and blanched for 2 minutes
4 medium zucchini, halved lengthwise, thinly sliced diagonally and blanched for 30 seconds
2 red bell peppers and 2 yellow bell peppers, roasted, seeded and cut into strips (I roasted mine by cutting in half, pulling out the seeds and membranes and broiling for about six minutes, skin side up.  I then popped them in a ziplock to steam them a bit and peeled most of the skin off!)
1 (15 oz) can garbanzo beans, drained, rinsed and patted dry
1 cup golden raisins or currants (As this is a recipe from a Middle Eastern inspired cookbook, of course there are golden raisins!  LOVED the sweet pop in every other bite!)
3/4 cup pitted Kalamata olives (If you have an aversion to olives, I get it.  However, the Kalamata olives added a wonderful saltiness to the dish that might be lacking if left out - just take note that you may need salt if you leave them out!)

Instructions

1) To make the vinaigrette: Mince the garlic in a food processor (I didn't want to dirty one more hand wash only instrument, so I used my garlic press and threw everything in a bowl and whisked it.  I bet the vinaigrette would have emulsified better if I had...).  Blend in the vinegar, mustard, salt, seasoned salt, crushed red pepper, and black pepper.  With the machine running, gradually blend in the oil.  Cover and refrigerate the vinaigrette. 

2)  To grill the chicken:  Prepare the barbecue for medium-high heat.  Whisk the garlic, rosemary, 1 1/2 teaspoon salt, 1 tsp black pepper, and 2 tablespoons of oil in a small bowl to blend.  Rub on the chicken breasts.  Grill the chicken until they are just cooked through, about 4 minutes per side.  (I did this on my grill pan and made the mistake of not evening out my chicken breasts - be sure to use a meat mallet and even them out or cooking time may vary!)  Transfer chicken to a platter and refrigerate until it is cold.  Cut the chicken breasts crosswise into thin slices.  Cover and refrigerate the chicken. 

3)  To make the couscous salad:  Bring a large pot of water to boil over high heat.  Add the couscous.  Return the water to a boil and cook until it is al dent, stirring occasionally, about 5 minutes.  Do not over-cook the couscous, since it will soften further as it cools.  Drain the couscous well, then transfer to a large bowl, and toss it with 2 tablespoons of oil to coat.  Cool to room temp.  (I used a box of Trader Joe's Israeli couscous and followed the directions on the box which were much more like cooking regular couscous.) 

4)  Meanwhile, heat the remaining 3 tablespoons of oil in a heavy large skillet over high heat.  Add the onions and saute until they are brown and caramelized, about 15 minutes.  Cool completely.  (You may need to adjust the heat because you don't want the onions to cook too quickly or they won't caramelize, they will just burn.)

5)  Add the onions, asparagus, carrots, zucchini, peppers, beans, and raisins to the coucous.  The vinaigrette, chicken and couscous salad can be made up to this point at least 1 day ahead.  Cover each separately and keep them refrigerated.  Re-whisk vinaigrette before using.

6)  Just before serving, toss the salad with enough vinaigrette to moisten.  Season to taste with more salt and pepper.  Transfer the salad to a large serving bowl or platter.  Arrange the sliced chicken atop the salad.  Garnish with the olives and serve!

* Israeli couscous is larger than regular couscous, with a diameter about the size of black peppercorns.  It is sometimes called pearl couscous.  If you can't find it, you can substitute regular couscous or orzo. 

** Blanching is the process of tenderizing veggies and brightening their colors.  To blanch, simply bring a pot of water to a boil and dump the veggies in for the recommended time.  Pull them out with a slotted spoon and immediately dunk them in ice water to stop the cooking process.  I LOATHE uncooked zucchini, so I was dubious that this would work.  I was pleasantly surprised - loved blanched zucchini!

And one more funny "tape-o" (potato) head face!