Sunday Dinner

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Goat Cheese and Salami-Stuffed Dates

Butterflied Roast Chicken with Warm Bread and Arugula Salad

Tarte au Citron

This is a 3-C Sunday dinner: cheese, chicken, and chocolate citrus. Tonight, I will focus on sharing the middle C with you. Most of you know about my love for a good Roast Chicken, and this recipe definitely gets a 💗 vote from me. It was inspired by San Francisco's  Zuni Cafe's popular dish. I keep the overall salad components (chicken, bread, and arugula) the same, but I use my own vinaigrette recipe because that is how I like it.

Butterflying a chicken is a simple process.  You need a good pair of poultry shears to cut away the backbone (save the backbone for homemade stock) and a strong hand to press the breastbone when it is skin-side up. This flattens the breasts to the same thickness as the legs, allowing the chicken to roast in a shorter amount of time with even browning all over. 

The neat part about this recipe is that the bread pieces are placed under and around the chicken while it roasts.  This allows the bread to soak up all of those tasty chicken drippings. Once the chicken is done, the bread cubes will be somewhat crunchy but mostly warm and soft. As delicious as that is, I prefer a crunchier texture, so I place the cubes back into the oven while the chicken rests. I like to use my Homemade No-Knead Country Bread for the bread cubes, but any quality country bread will work well.

I must point out the method for the chicken.  It is a dry brine. That means the skin is gently separated from the meat and seasoned. The salt penetrates and tenderizes the dark and white meat, keeping it moist and juicy.  The skin, in return, stays nice and crispy. (I shared images of the skin separation process on a whole turkey in the first three step-by-step photos post HERE.)  It is preferable that the dry brining of the chicken be done 24 hours ahead, but if you are short on time, you will still get excellent results by dry brining the bird for at least 2 hours. 

I use baby arugula for the salad, and although it is widely available in the markets these days, you could substitute it with another sturdy green like Lacinato kale, curly kale, or even baby spinach. (Remember to massage the kale with the vinaigrette to soften the leaves!) They will all work nicely with the vinaigrette, a simple red wine vinaigrette flavored with garlic and shallot. However, I like to take the flavor profile of the vinaigrette to the next level by adding any accumulated chicken juices from the cutting board after it has rested. This is another winner-winner chicken dinner! Happy Sunday!

Sunday Dinner

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Caramelized Onion and Bacon Puff Pastry Bites

Pan-Seared Thick-Cut Steaks

Easier French Fries

Romaine Salad with Rich and Creamy Blue Cheese Dressing

Leftover White Chocolate Raspberry Bars

It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite! It is quick and easy to prepare. Use it as a dressing or even as a dip. It is a perfect balance of sweet, tangy, and creamy flavors.

For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker.  I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder.  It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing.  Store it in a covered container in the refrigerator, and it will last up to 2 weeks.  I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!

Here are some other dressings/vinaigrettes that you might enjoy...

Balsamic Vinaigrette

Creamy Chipotle-Lime Dressing (or Dip)
Creamy Parmesan-Peppercorn Dressing

Green Goddess Dressing (or Dip)
House Vinaigrette
Mustard and Herb Vinaigrette
Pimento Dressing
Ranch Dressing
Raspberry Vinaigrette
Roasted Garlic and Shallot Dressing
Southwest Chipotle Ranch Dressing
Thousand Island Dressing
Tomato-Balsamic Vinaigrette
White Balsamic Vinaigrette

Kale Salad with Radishes, Grapefruit and Candied Pepitas

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This is called Kale Salad, but it should be called Candied Pepitas Salad. Those nutty and sweet little devils make this salad really come together. In fact, I wouldn't make it without them. They are that essential to it, at least for me.  Make a double batch and then serve some more on the side.

Now, let's talk about the other ingredients. Kale, the curly kind, is a unique green. On its own, it is tough, and that's why it can stand up in soups, stews, and longer cooking times. What about raw in salads? I talked about massaging the leaves when I shared Kale Salad with Creamy Poblano Dressing. It really helps to tenderize the leaves. If you toss the torn leaves with the vinaigrette, you will be chewing on crumpled rubber, which is not good eats.  Giving the greens a good massage will soften them and take a bit of the edge off.

Hopefully, you still have a red grapefruit on hand after making the Rise and Shine Juice. Unlike some salad recipes that call for you to cut the fleshy segments between the membranes to make supremes, this recipe has you cut the fruit into slices, keeping the membranes intact.  In keeping just that little bit of membrane, your body will absorb the vitamin C even more. The radishes lend a nice peppery note that balances nicely with the candied pepitas. Did I talk about how sweet and good those pepitas are? 😉

This salad can be served as a light lunch or a side dish to various dishes. We particularly like it with brown butter scallops or sauteed salmon (more on those recipes later).

I almost forgot about another essential ingredient! Cardamom! It is used in the candied pepitas and the vinaigrette. It is not subtle in flavor, and it has a lovely aroma. There is an almost ginger-like taste and essence to it. It can be used in sweet and savory recipes. If you don't use cardamom and are wondering what to do with the rest of the jar, I have linked a few sweets below! Happy cooking!

Butterscotch Spiral Coffee Cake

(with step-by-step pictures)

Spiced Apple Coffee Cake

Spiced Pumpkin Angel Biscuits

Sticky Coconut Pecan Spice Cake

Pumpkin Yeast Bread

Homemade Apple Butter

Radicchio Salad with Pear, Parsley and Blue Cheese

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I love salads! You might remember my post on their origin HERE and another post HERE. Most often, they are a balance of sweet and savory, and this recipe fits the bill! Fruit, cheese, and nuts are the highlight of this salad, but what really makes it a show-stopper is the colorful blend of fresh Italian parsley and Raddiccio.

Radicchio can be bitter to some. To tame the bitterness, thinly slice it with the grain and soak it in water. Once the Radicchio is dried, toss it with the dressing before adding the rest of the ingredients. That will remove some of the chemical compounds that make it bitter. The end result will be Radicchio ridiculously good! Enjoy!

Holiday Quinoa Crunch Salad

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I am sure most of you have those ubiquitous side dishes for your holiday meals that are a requested staple from family and friends. I know my family has theirs. But why not change things up and introduce this gem of a recipe? This salad is excellent alongside a holiday roast, but it is also a well-received option for your vegetarian guests. Quinoa, pomegranate arils (seeds), a bit of red onion, fresh flat-leaf parsley, and almonds make up the base of this recipe, making it packed full of nutritional benefits and texture but also a "gotta go back for more" flavor!  

Speaking of flavor, I think what really got me with this salad was the dressing. It is a light citrus dressing that has just a hint of holiday spice from cinnamon and allspice. So, use only some of those spices in your desserts!

Since it is the holiday season and life gets a little busy, I like to make things easier in several ways. I make the quinoa the night before, I buy pomegranate arils already seeded (but if you are feeling ambitious or have a kitchen helper, see my kitchen tip here on how to deseed a pomegranate), and I also buy a package of Honey-Roasted Sliced Almonds (you should be able to find these or a similar salad topping in the produce section of a grocery store). 

It is lovely, as I have just described, but the addition of avocado and Queso Fresco really takes it over the top by adding another layer of texture and flavor. Both are definitely optional, but they come highly recommended! Note: if you do use avocado, I like to keep it on the side for the holiday meal or if packed individually for weekday lunches to keep it from oxidizing.

Feel free to change the flavor profile by using a different type of nut, like roasted pistachio or candied walnut.  Can't find Queso Fresco? Feta would be a good substitute, or you can omit the cheese altogether (or serve it on the side) to make it vegan.  As I always say, "Make it for you; make it your own." Happy cooking!

Baja Fish Taco Bowl

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Before I begin telling you about this must make meal,  I want to share with you that The Galley Gourmet is temporarily out-of-order for a very short time for two reasons.   The first reason I am out of order is with the recipe that I am sharing today.  I wanted to share two other seasonal recipes this week and the reason that I was unable to do so, leads me to out-of-order reason #2.  The LCD screen on my camera died and because of that, I cannot transfer the images from my camera to my flash drive. Ugh! Fortunately, I already had this photo and the recipe (I was going to publish it in a week or two) saved as a draft and I can share it with you until my new camera body arrives sometime on Sunday 🤞.

Now, on to my our new-favorite meal.  My husband has declared that he he loves this bowl better than eating a fish taco and I absolutely agree! Super crispy and lightly fried cod strips on a bed of cilantro-lime rice, served with thinly sliced red cabbage, diced avocado, pico de gallo, and a drizzle of a cilantro crema is fish taco bowl lovers dream! My jaws crack just thinking about it!

There are a few steps into creating this meal, but trust me, it's worth it and it really doesn't take that much time.  It's just prep work and dirty dishes.  I like to start by making the pico and slicing the cabbage. I like to make my homemade Pico de Gallo,  but of course, you can use store-bought and that will save some time and dishes😉.  Then I make the cilantro crema and keep it in the refrigerator  until I am ready to serve.  While the rice cooks,  I start working on the fish. It is dredge in seasoned flour, dip in eggs, then rolled in Panko also known as Japanese-style bread crumbs.  You won't believe how crispy the fish fries up. Thank you, Panko! As the fish rest, I dice the avocado and slice a lime into wedges and then it is load-up-the-taco-bowl time! I make this on weeknights, weekends and it even is perfect for entertaining. Taco bowl buffet anyone?!  Happy Cooking!

BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw

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Are you looking for an easy, no-fuss meal that has all of the flavors of a summer bbq without slaving over the grill?? This recipe will be your answer.

Tender pork tenderloin cooked to perfection on the stove top with a side of crisp and crunchy slaw is perfect for a weeknight dinner or part of a weekend menu for entertaining (recipe can easily be doubled). It is also an excellent summer meal for those of you who might not have access to a grill.

 

Barbecue sauce is the highlight ingredient for the sauce and dressing.  I like to use my Western Carolina Tomato-Based Sauce, but you can use whatever bbq sauce your taste buds prefer.  Since the original recipe used cilantro in the slaw, I like to kick up the barbecue flavor with some chipotle in adobe.  It's optional of course, but it's really good! (See my tip HERE about how to store leftover chipotle peppers and adobe sauce.) I also add a bit of mayo for a creamier dressing and I add some chopped scallions to complete the flavor profile for the salad.

If you do decide to make this for entertaining a crowd,  I recommend my Mango Guacamole as an appetizer and for dessert...stay tuned.

Quinoa Salad with Red Bell Pepper and Cilantro

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I want to start the summer season off with an absolutely delicious salad.  Recall the word 'salad'. The base of this salad is quinoa, the ancient grain or "mother of all grains".  I wrote about it before when sharing the recipe for Apricot-Curry Chicken Salad. This quinoa salad is flavored with red bell pepper, jalapeño pepper, red onion, cilantro and a lovely cumin-lime dressing.  Can you taste it already??

The original recipe called for just half of each pepper, but I like my veggies, so I use the whole peppers (I included cup amounts in the recipe below).  Speaking of whole peppers, jalapeños can be as mild as a green pepper or as hot as blazes, so give the flesh a little taste first.  If you need more heat, use the seeds as well.  This is a delicious vegetarian salad on its own for lunch or dinner on those hot summer days/nights.  If you are looking to make it a bit heartier, you can add black beans (drained and rinsed), diced avocado, charred/roasted corn, and/or even mango for a tropical twist on the taste buds (you'll just have to adjust the seasoning if you do). If you are looking to serve it with a meat protein, it is a welcome side dish to any grilled meat this time of year.I like to serve it with shrimp, chicken or Grilled Salmon with Lime Butter Sauce.  

As always, make it for you; make it your own! Happy cooking!

Spanish Tuna and White Bean Salad with Marcona Almonds

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Remember when I was talking about the word 'salad' in THIS post?  Well, here is another delicious salad.  But the funny thing about this salad, it is served as a dip.  Does your brain hurt right now? Whether you serve it as a dip with pita chips or as a salad (on a bed of lightly dressed mixed greens is nice), it is quite tasty and quick to prepare. 

If you haven't tried or heard of Marcona almonds, you are in for a treat.  They are Spanish almonds that have become increasingly popular over the last couple years.  They are flatter in shape, a little sweeter and much softer in texture than regular California almonds, so please do not substitute.  They can easily be found at most grocery stores or gourmet food shops.

Here's a fun food fact and another etymology tidbit for you.  The word 'almond' is derived from the Ancient Greek word 'amygdala', the almond shaped portion of the brain. Now does your brain hurt?😜

Sunday Dinner take III

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Spuma di Tonno

Spinach and Sausage Lasagne

Radicchio and Parsley Salad with Anchovy Dressing

Baci and Espresso

Remember that lasagne dinner that I was in the mood for a couple of weeks ago?  Well it was on for the menu last Sunday and yesterday as well, but then the doggie oh-nos struck! 

First, Miss Hazel ran into something, ate something, or was bitten by something in the backyard last Sunday. She came to me that morning and her face was blown up like a ballon and she had hives all over her nose.  Five dogs, all of the same lineage, and only this one had an allergic or toxic reaction to something in our back yard. Needless to say, after a  looooong week of cleaning up and a few dollars short in my wallet from vet bills, Miss Stinker-Dinker is back to her old self.

Then, as I was prepping for dinner last night, Ruby started acting weird and wouldn't stand or walk. I literally thought her back legs were giving out and she was dying. Once again, Sunday dinner was put on the back burner.  We still haven't quite figured out what is wrong, but I am willing to bet it is just constipation. Wouldn't be the first time with her!

So, here I am and here is the menu.  I love serving this salad along side a rich pasta dish or a white pizza.  It nicely cuts the richness and acts as almost a palate cleanser.  Don't let the anchovy paste in the dressing scare you. It adds a bit of a salty note and offers a nice balance between the tart lemon and briny capers.  I like to add a little red pepper flakes for a kick, but that is, of course, optional.  Happy MONDAY!

Chopped Salad with Butternut Squash, Goat Cheese and Hazelnuts

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Looking for something light, but hearty for lunch or dinner?  How about something to serve your vegetarian guests during the holidays? This salad will be your answer.  It is showstopper in color, texture and, most importantly, flavor.

The star of this salad is the butternut squash.; roasted until tender and lightly caramelized.  This squash is high in fiber, vitamin A and vitamin C.  And although is is heavy on the carb scale, it is low on the glycemic index,  making it an excellent addition to your daily nutrition.   It is also referred to as a vegan protein, but you would have to supplement with other lean proteins like...romaine!  Did you know that one head of romaine has 8 grams of protein and is loaded with omega-3 fatty acids.  Yes,  even though it is not talked about much, romaine is considered a superfood.  The other supporting elements in this salad come from an apple (an apple a day...), goat cheese (I love a good cheese), and radicchio. 

Radicchio is kind of a hit or miss for some people because it does have a strong bitter taste.  However, you can weaken that taste in this salad by cutting it into smaller pieces and soaking it in water (you need to wash it anyways).  By cutting it into smaller pieces and soaking it, you create more surface area for the bitter taste to bleed out into the water. (You can also grill or roast radicchio to tame the bitterness, but I'll save that idea for another recipe post.)

Toss all of these lovely mind and body healthy ingredients together with a simple and scrumptious balsamic vinaigrette and you have...Wait, I almost forgot the HAZELNUTS!!  Ok, now you have a powerhouse of a salad!

Some of you might ask, "Can I substitute the goat cheese and hazelnuts with another cheese or nut?" I say, "Of course you can!" 

Here are some nut and cheese combinations that work for my taste buds-

Goat cheese w/ hazelnuts or pistachios

Blue cheese w/ pecans or walnuts

Feta cheese w/ almonds

As always- Make it for you, make it your own! Happy cooking!

Creamy Chipotle-Lime Dressing (or Dip)

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Dressing or dip? I love it when recipes can be multi-purposed. I use this creamy dressing more for salads, but it quite tasty as a dip when served along side a veggie platter or with poached shrimp.

Making dressings in a blender is certainly quick and easy, but I just want to give you a couple general tips.  

1. Anything that needs to be finely minced (garlic, shallot, chipotle, etc...), add it to the blender with the creamy ingredients (mayonnaise, yogurt, sour cream, etc...).

2. Once the dressing is completely blended, add the herbs and blend with a few short pulses. (If you add the herbs in the beginning, your dressing will turn out green.)

3. If the dressing recipe calls for grated or crumbled cheese, add that to the blender last and give it another blend with a few short pulses. (if you add the cheese in beginning, your dressing will turn out muddled or grainy.)

4. Creamy dressings can be made and stored in an airtight container in the refrigerator for up to 4 days. (Otherwise they can get a little funky smelling and tasting.)

Looking for a salad to enjoy this with this dressing?  Stay tuned...

Kale Salad with Creamy Poblano Dressing

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Growing up in a Southern household, we certainly enjoyed our fair share of greens, but they were most certainly not served up like this recipe.  Our greens were simmered, almost until surrender, in a pot of broth and a smoked ham hock.  Delicious as they were (and still are), they were completely depleted of texture and essential nutrients. I still enjoy a pot of greens and its likker, but I also like to enjoy the taste, texture and nutrient value of fresh kale. 

This beautiful bowl of health came to me via Chicago Magazine a while back.  The developer was chef John Manion of La Sirena Clandestina.  The restaurant has since closed, so am I ever glad I have this recipe to share with you.  Chef Manion developed this dressing as a nod to green goddess dressing with a Latin spin and boy did he ever nail it!

The base of the dressing is made with blackened poblano peppers, avocado, and garlic. Yum! They are blended together with egg yolk, Dijon, buttermilk, and oil for an incredibly creamy dressing.  I like to thin the dressing with a little bit of water, but you can make it as is of to your own desired consistency.  The one thing that I did change was to dial back on the oil, so it doesn't emulsify into a green mayonnaise.  This bold dressing holds up very well to the somewhat tough kale leaves.  Having said that, one trick I like to use when working with fresh kale, is to massage the dressing into the kale with your hands.  This helps break down the leaf fibers making them more tender.  Toss in some sliced jalapeños, radishes, pepitas, cilantro and a sprinkle of grated Cotija and this will become your new favorite kale salad with just one bite.  Ok, you'll probably be "bowled" over by the taste of the dressing before you even get to the kale.)  There will be some leftover dressing, but be thankful.  It is delicious as a dip, as a sandwich or burger spread, or even as a dressing over potatoes.

Serve as a light lunch, as side salad, or add in some protein like shrimp or chicken to make it a loaded meal.  Enjoy!

Good Eats for Mardi Gras!

Pin It One of these days I will share a new recipe from my galley kitchen, but until then, I will leave you with a few of my favorite recipes and an updated recipe round-up to honor the upcoming Mardi Gras celebration in the Crescent City.  From beignets and King Cake to gumbo and Po-boys, there is a little something for everyone to enjoy a taste of New Orleans.

🎶"Laissez les bons temps rouler!"🎶

New Orleans Beignets

Mardi Gras King Cake

Muffuletta Deviled Eggs

Catfish Fingers with Tomato Tartar Sauce

Pickled Shrimp

Popcorn Shrimp

Shrimp Beignets

New Orleans French Bread

Submarine/Po-boy Rolls

Fried Shrimp Po-boys

Hushpuppies

Turkey and Sausage Gumbo

Southern Fried Chicken

Cajun Chicken and Sausage Jambalaya

Red Beans and Rice

Low Country Boil

Grillades and Grits

Creole Cabbage Salad

Mardi Gras Slaw

Shrimp Bisque

Chicory and Coffee Crème Brûlée 

Coconut Cream Pie

Lemon Icebox Pie

Browned Butter Pecan Tart

Buttermilk Tart

Mississippi Mud Cake

Oatmeal Praline Ice Cream

Old Fashioned Coconut Sheet Cake

Southern Caramel Layer Cake

Southern Chocolate Pound Cake

Southern Pound Cake

Portillo's Chopped Salad

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A little over four weeks ago, I dropped off my first born child, Jack, to The University of Missouri. Man, oh man, was that ever tough.  I told my husband that it was a good thing that he was there because I would've had to stay in a hotel in Columbia for a week just to compose myself before driving home.  I think I lost 5 pounds in tears alone😭.  But on the bright side, the move-in went well, he was happy and excited, and I was going to see him in three weeks!!

So last weekend, my husband and I drove back down to Columbia to see our first SEC football game, Missouri Tigers vs. South Carolina Gamecocks.  Woohoo! Actually, it was just an excuse to hug him one more time😉.  It was so much fun!!  Friday we took him out for Shakespeare's Pizza with his roommate and a friend. Their Panda Pepper pizza is the bomb!  Saturday we saw SEC Nation show live with Tim Tebow, then my husband and I headed over to Glenn's Café for some fried oysters and bloodies that were made with Absolut Peppar vodka. Yummy!  Then we walked and walked and walked some more.  Next, we met up with Jack again and my husband's cousin who was the former SID (sports information director) for the Gamecocks and then we might have had a few beers (Jack had a coke) while we were catching up on our lives.  Later that day we walked down Stadium Blvd. and watched South Carolina beat Mizzou 31-13.  Minus the score for the Mizzou fans, it was a beautiful day!  

But before we headed back down to Columbia, I asked Jack if there was anything he would like me to bring from home.  It was also his birthday weekend, so he most certainly asked for a batch of my cupcakes, but he also requested Italian beef and gravy from that quickly expanding American restaurant chain serving up Chicago-style foods, a.k.a Portillo's. You got it, babe! Since then, I have had Portillo's on my mind, but the weather has been unusually warm for me to sink my teeth into an Italian Beef. So I pulled out an old recipe for the Portillo's Chopped Salad to satisfy my craving.

This salad is a meal!  Pasta✓ Chicken✓ Bacon✓ Veggies✓ Greens✓ Cheese✓ Seriously, what more could you want?  Well, maybe a super yummy sweet Italian vinaigrette to bring it all together 😋.  Like most salads, it is also very versatile.  In my version, I marinate the chicken breast in some of the vinaigrette, then I grill the chicken for a nice charred flavor.  However,  you can simply sauté the chicken or you can leave it out all together and serve it as a side salad for a large crowd.  I also use Radicchio instead of red cabbage because I like the bitter taste of it with the sweet dressing.  You can also add as much or as little of the tomatoes and the pungent blue cheese to your liking.  Whatever your variation turns out to be, I guarantee it will be good.  This salad also keeps pretty well.  It was easy to pack for school/work lunches and it was very nice to come home to on my lunch break this week.

Back to the weekend...on Sunday, we took Jack out one more time for breakfast at The Broadway Diner.  I don't think it has ever taken me that long to eat breakfast.  I just didn't want the weekend to end and leave my baby.  He wanted to walk back to his dorm room, so we said good-bye in the parking lot and...yes, I cried again 😢.  But it wasn't as bad as the first time.  You see, I get to see him again in two and a half weeks!!  Doin' my happy dance! This is one of the few times I am more than happy to travel more than 8 hours for soccer games in Kansas City because we will drive right through Columbia and have dinner with our boy!

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again.  I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation.  Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma.  Since then,  I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow.  Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging.  Ok, that was a couple of details😉.

On to the food...pasta salad.  It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going.  I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible.  For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor.  I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor.  But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette.  They become tender and deeply marinated in those antipasto flavors.  Having said that, "Make it for you, make it your own."  Happy cooking!

Sunday Dinner

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Goat Cheese Toasts with Garlic and Herbes de Provence

Roast Chicken

(I really need to retake a picture of my roast chicken)

Pommes Anna

Bibb Lettuce Salad with House Vinaigrette

Lemon Cloud Tart

This is one of those Sunday's that I do not have a new recipe to share.  In fact, I have shared each and everyone of the recipes on our dinner menu tonight.  The menu is a variation of one of our favorite Sunday meals; chicken, potatoes, and a green salad.  The only thing that changes seasonally is the appetizer and dessert.  Although I don't have a new recipe to share, I do have something quite beautiful to share that I captured with my camera just a little bit ago.

My next door neighbor texted me that there was a Robin's nest in the peach tree in my fruit and vegetable garden.  I called to my children, grabbed my camera and flew up the stairs to my son's bedroom window.  We spotted the nest immediately and waited for to see if Momma bird came. Moments later, the most beautiful thing happened--a momma feeding her babies ❤️. Happy Spring Sunday!

Cinco de Mayo Eats

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I apologize for the last minute round-up of Cinco de Mayo fare, but I think it is safe to say that many of you might need some last minute ideas, will be celebrating through out the weekend, or need some recipe inspirations to use up the leftovers.  All those good eats can be found below!

To Start Your Day (or the next morning😉)

Pineapple-Mango Smoothie

To Start Your Evening

Blackberry Margaritas

A Few Snacks and Condiments

Ceviche Verde

Chile con Queso

Fire-Roasted Tomato Salsa

Pickled Jalapeño Salsa

Pico de Gallo

Traditional Guacamole

Tomatillo and Poblano Guacamole

Shrimp with Chipotle Dipping Sauce

Sweet Potato Chips with Lime Salt

Soups and Salad

Albóndigas Soup (Mexican Meatball Soup)

Chicken Tortilla Soup

Creamy Chicken Tortilla Soup with Black Bean Salsa

Southwest Grilled Chicken Tortilla Salad

The Main Event

Chicken Chilaques

Chicken Flautas in a Roasted Tomatillo Broth

Chicken Tortilla Casserole

(I can't find the picture so, just click on the link above to see the post)

Chicken and Spinach Tortilla Pie

Easy Chicken Tacos

Fiesta Chicken and Rice

Grilled Steak Fajitas

Grilled Steak Fajita Sheet Pan Pizza

Complimentary Sides
Homemade Flour Tortillas

Mexican Red Rice

Refried Pinto Beans