blue cheese burger

god, i love burgers.  any size, shape or type.  beef, bison, or turkey.  with or without a bun.  plain or jazzed up.  i can eat a burger for breakfast - and have...many times.  i was actually on vacation not long ago and asked if the chef could whip me up a burger with fries.  and he did.  i don't even think it was 9:00 am.  i much prefer real food as opposed to breakfast food.  don't even get me started on brunch.  makes no sense to me.  who wants eggs and waffles at 11:00?  not me.  so, back to this burger.  i have found the way to make an incredibly juicy burger is to add grated onion and a bit of cream to the meat mixture.  i usually add fat free milk and have found that it's just as good.  something about the juice of the grated onion and the milk just help in creating a very juicy, moist burger.  i love blue cheese - but don't often get it on my burger.  i find it is generally too strong of a flavor and can mask the taste of the beef.  but, i had it in my fridge and made one heck of a burger with it.  i grilled some onion and sauteed spinach with garlic.  toasted some buns and topped the burger the last minute of cooking with blue cheese.  (my mouth is watering).  as a matter of fact, i think i am gong to have a burger for dinner tonight.  what is your favorite way to prepare a burger?  would love to know, as i am always on the hunt for the next best tasting burger! 

3 bites

there are some tried and true recipes that i can always go to and know that they will be liked.  this is one of them.  tacos.  good ole tacos.  i like to refer to them as "3 bites".  i love making these because i almost always have the majority of ingredients on hand.  the beauty of these tacos are that even if you only have 3 ingredients in your kitchen, you are still good to go.  if i make these for my clients, i go all out.  if i make them for brian and myself, well, i just hope to have some sort of protein and tortilla shells.  there is no real recipe to follow.  i start by browning the meat.  if i am using ground turkey, beef, bison, etc., i throw it into a saute pan with a little olive oil, and add whatever spices i have laying around.  i like to use chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper and fresh garlic.  i would say about 1 teaspoon of each per pound of meat.  while the meat is cooking, chop some onion, tomato, avocado, cilantro, corn (even use frozen if you have some), black olives, pickled jalapeno, shredded lettuce, sour cream, salsa, and whatever else you think you would want on top.  oh, and cheese.  i like monterey jack, but if i only have cheddar or provolone or mozzarella, i'll use whatever - i don't discriminate.  i also much prefer corn tortillas to flour, although i do love the whole wheat tortillas that the stores carry now.  so go and buy some tortillas and keep them in your fridge.  next time you can't come up with any dinner ideas, empty your pantry and make some tacos - veggie ones are good, too!

pork tenderloin with cranberry sauce

this was such a delicious meal.  i made a pork tenderloin with a cranberry sauce.  the cranberry sauce had fresh rosemary and red wine in it.  i served mashed sweet potatoes and roasted sugar snaps along with it.  don't you know that was a pretty plate.  for the cranberry sauce,  add 1 bag of fresh cranberries, 1 cup of cranberry juice, 1 cup of maple syrup, and 3 tablespoons of fresh orange juice to a sauce pan.  let it come to a boil and then reduce it for ten minutes.  most of the cranberries with burst, but some with stay whole.  in a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. add 1/2 of a diced onion and cook for a few minutes, then pour in 1/2 cup red wine and 3/4 cups of low sodium chicken broth. add 2 tablespoons of fresh rosemary. stir together, then add the cranberry sauce. heat mixture over medium heat and cook for two or three minutes. add more chicken broth to achieve desired consistency.  keep it warm while you cook the pork.  heat the oven to 425 degrees.  salt and pepper the pork tenderloin all over.  this is of course, after you have trimmed all the excess fat and silver skin.  on high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter.  once the pan is hot, add the pork.  sear on all four sides.  2 minutes per side should do the trick.  once you have a nice golden color, pop the pan with the pork into the oven.  cook for 12-15 minutes.  i always use a thermometer now to test my meat.  i find it takes the guessing and assuming out of it.  the pork should be at an internal temperature of 155-160.  once it has gotten to this temp, take it out of the oven and let it rest for 10 minutes before you slice it.  top it with the cranberry sauce and enjoy.

lobster parpadelle

yum, yum, yum!   i made lobster bisque for a client of mine and had just a little bit of lobster left over (lucky me!).  this was one of those nights that we either had to eat out or get very creative.  my vote is to always eat in and make due.  and that's what we did.  i had some sweet potato parpadelle in my pantry, some peas in the freezer, and a few red potatoes lingering around.  i also had about a cup of the lobster bisque i had made.  starting to sound like a tasty meal, isn't it?  instead of making a sauce for the pasta, i just used the bisque as the base.  in a skillet, i added the bisque, a handful of frozen peas and a few of the lobster pieces and cooked for about 5 minutes - just for everything to warm through.  once the pasta was done, (which i had added a few diced potatoes to the boiling water) i added the lobster mixture and dinner was served!  it was fantastic.  i love those quick go to meals.  next time you think you need to go out to dinner due to lack of groceries in your house.  stop and asses.  you will be surprised what you can come up with, and how good it will be.

zucchini rolls

this is such a tasty, healthy, easy appetizer to put together.  each roll only has 20 calories.  so eat up! you could probably make these with several different types of vegetables, but i like using zucchini.  eggplant would be good, yellow squash, even bell peppers.  start by slicing the zucchini lengthwise.  discarding the outer green part.  you want to have about 1/4" slices.  spray some olive oil on both sides and sprinkle with salt and pepper.  preheat a grill pan to medium high.  once hot, add the zucchini slices and cook about 2 minutes per side.  you want to slices to be soft.  i like to lay the zucchini on a paper towel to absorb some of the juices they let off.  in a separate bowl, add 4oz. of goat cheese, about 1 tablespoon of chopped parsley, a squeeze of lemon juice, salt, and pepper.  mix together.  starting with the smallest or most unattractive side of the zucchini, put 2 spinach leaves and one basil leaf down, add 1 tablespoon of cheese.  roll it up.  that's it.  in no time flat you have a very tasty, good for you snack.  what are your go to appetizers?  what are you making for the holidays?  i have made some many appetizers lately, that i am starting to dream about them.  seriously.

still on vacation (in my mind)

hi everyone.  boy, it's been a while since i have blogged.  there have been a few reasons.  1)  i need a break.  2)  i have been ridiculously busy with work.  3)  the holidays have been insane with the amount of casseroles and pies i have made.   4)  i need a break.  5)  i just got back from a long and needed vacation in miami - i think i was so happy about not being in the kitchen for 4 days, that i just couldn't help myself!
and with that being said, i am going to take the rest of the week off and will come back to this blog next monday, charged and refreshed.  stay with me!

herb roasted turkey breast

i love roasting.  whole chickens, pot roasts, stews (expect for the crappy beef and butternut one i made a few weeks ago), vegetables, etc.  the smell of something roasting in the oven just makes the house smell incredible.  as soon as the weather turned, i turned to this recipe.  a boneless, skin on, turkey breast with fresh herbs.  i also made an apple cider pan gravy to go along with it.  it's super easy to put together because you use a food processor to do all the chopping for you.  start by adding one small white onion in the processor.  once that is chopped fine, add a big handful of parsley, 12 sprigs of fresh sage, the zest of one lemon, salt and pepper.  process again.  then slowly add about 1/4 cup of olive oil to incorporate.  gently pull back the skin on the turkey breast and smear the herb mixture under and all around the breast.  drizzle a little olive oil, salt and pepper on top of the skin and rub all over.  have your oven pre-heated to 450 degrees.  in a roasting pan add two fresh bay leaves and lay the turkey breast, skin side up on top of the bay leaves.  put the pan in the oven and immediately turn the oven down to 400 degrees.  roast for 20 minutes, then drizzle a bit more oil over top.  continue roasting for an additional 20-25 minutes or until a thermometer reaches 170 degrees in the thickest part of the breast.  remove the turkey to a platter to rest while you make the gravy.  using the same roasting pan, set it over the burners at a medium heat.  add 2 tablespoons of flour.  whisk to combine.  add  1/4 cup of brandy, and continue to stir for 2 minutes.  next add 2 cups of apple cider and allow to thicken.  season with salt and pepper, and serve alongside the turkey breast.  i served acorn squash and brussels sprouts with the meal.  very tasty.  and ya know, thanksgiving is right around the corner. so, if it you don't want to be bothered with a whole bird, please do yourself a favor and at least make this.  it's thanksgiving after all.

ranch dressing

i make all of my salad dressings from scratch.  i try to vary what i make my clients, rather than providing a standard vinaigrette with every meal.  it's tricky when you get into the creamier dressings - mayonnaise is generally the base behind them.  i use a mixture of greek yogurt and reduced fat buttermilk to make my creamy dressings.  i must admit, they are good, but they definitely don't have the texture that good ole' bottle of ranch or blue cheese has.  the consistency is on the thinner side - but, it will also keep you on the thinner side.  to make my version of "ranch", here's what you need to do.  in a jar with a tight fitting lid, add 1/2 cup of nonfat plain greek yogurt, 1/2 cup of reduced fat buttermilk, the juice of half a lemon, 1 teaspoon of dijon mustard, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 2 tablespoons of finely chopped fresh chives, salt, and pepper.  put the lid on the jar and shake away.  pour it over your favorite lettuce, or use it as a dip for your veggies.  try it for yourself - i bet you won't miss all the fat.

weekday leftovers

poor brian.  he used to have this line he would say to people, when they asked about my cooking.  "i eat better than anyone in the world".  he doesn't say that much anymore.  during the week, i am focused on what my clients are going to eat, not us.  i will sometimes have a little bit of this or that,  leftover.   we rarely sit down to a full meal on the weekdays.  i just don't have it in me to come home and cook us a meal.  and, while i am cooking during the day, i don't want to add two more "clients" to my plate, so to speak.  i always intend on starting off the weekends with a great meal for us.  but by the time friday rolls around, i ain't interested.  at all.  i mean, when my work week is over on friday, the last thing i want to do is come home and continue to work.  but, i also don't want to go out.  and of course i want to eat (i can't recall the last time i skipped a meal...).  so, that's where this photo comes in.  this was our dinner.  a few leftover saltines, one baby cucumber, some kalamata olives, onion, and two slices of havarti.  but wait, i did spice it up with some texas pete!  it sure wasn't bad, but it sure as hell wasn't memorable.  well, i guess that's not entirely true either or i wouldn't have posted about it...  some of my most memorable meals (trust me, this is not one of them) have been when there is no game plan.  when you just stand in front of your open fridge and pantry, and create.  my mom was always great about that when i was growing up, must be where i got it from.  now that i think about it, she used to make similar snacks for us, and any neighborhood kid that would come over after school.   i remember triscuits with a side bowl of dijion mustard, some sliced dill pickles, sliced onion,  and cheese if we were really lucky. 

pan seared chicken legs

i make chicken legs every tuesday for one of my clients. she loves them.  i can honestly say that i have never much been into dark meat.  i always lean towards boneless, skinless breasts.  well, this weekend i wanted to try the recipe that i have been making every week and see what all the "hype" was about.  now i know.  i went to whole foods on sunday and sorta just wondered around looking at all of the new produce.  i decided to roast fall vegetables with the chicken, and boy was it good.  for the chicken, i bought chicken legs.  some refer to them as chicken quarters.  it is basically the drumstick and thigh together.  start by chopping some fresh rosemary and garlic.  toss it in a zip lock bag with the chicken and add some olive oil.  let marinate for a few hours.  make sure to get the garlic and rosemary up under the skin.  (you'll thank me for this).  with about an hour left before you are going to cook the chicken, squeeze one lemon into the bag and mix to incorporate.  pre-heat the oven to 400 degrees.  in a non stick skillet, heat 1 tablespoon of olive oil over medium-high heat.  salt and pepper the chicken.  once the pan good and hot, add the chicken legs, skin side down, and brown for 5 minutes.  turn the chicken over and pop in the oven for 25 minutes, or until a thermometer reaches 165 degrees.  i decided to add the vegetables into the pan with the chicken and roast them alongside.  i used a combination of purple potatoes, turnips, parsnips, carrots, black radish (yum), cipollini onions, and a few whole garlic cloves.  i also tossed in some green olives during the last 5 minutes of roasting.  outstanding.  give this meal a try.  it is perfect for these fall nights upon us.

acorn squash

another new favorite recipe.  and so, so easy to do.  i have to admit i am new to acorn squash,  i have made soups in the past with it, but never alone.  i am thinking fall recipes now, and this one "falls" into that category.  this recipe is for 2 acorn squash.  slice both in half, scoop out the seeds.  set the stove to 425 degrees.  in a small bowl, add 2 tablespoons of olive oil (yes, we are not using butter!), 2 tablespoons of brown sugar, and 2 tablespoons of maple syrup.  on a side note,  pancake syrup is not the same as maple syrup - so put away the aunt jemima and go by the real stuff.  whisk all three ingredients together and brush on the squash.  sprinkle with a little salt.  bake with the cut side up for 40-45 minutes.  eat right out of the "bowl".  this is so fantastic and fun and healthy! think about serving this at your thanksgiving dinner!  have a good weekend everyone.  i hope to get back into the groove of things next week.  have sorta been on a blogging break!

chicken saltimbocca sandwich

good god this was good. i'm having it again tomorrow for lunch.  seriously. it's my take on chicken satlimbocca.  it has all the ingredients of this popular italian dish, but on a toasty baguette.  i did use fresh basil instead of sage, which is traditional.  i have been trimming chicken breast so they aren't so darn big, and instead of feeding the slivers of chicken to the dog, i made a sandwich.  i briefly marinated the chicken in olive oil, dried basil, and garlic.  grilled it, topped it with a few slices of prosciutto, fresh buffalo mozzarella, and fresh basil.   a slice of tomato would have been good on this as well.  i'll make that adjustment tomorrow...

beef and butternut squash stew

i made this stew last week and although it was delicious, i would do it completely different next time around. the recipe stated to add the beef and butternut squash in the pan and cook together for 1 hour.  well, there is no way in the world you can get tender beef in an hour, unless you use a tenderloin.  and there is no way your butternut squash won't be baby food after being cooked for an hour.  i still find challenges in the kitchen and just mark them up to "lessons learned".  of course once i realized the mistake, i thought, "how in the world did i not make these adjustments in the beginning".  i hate when i am not 100% satisfied with a meal i have prepared.  but, it happens sometimes.  truth be told, i think i am much harder on myself than need be.  i actually let this stew effect my weekend a bit.  i worried that my clients were disappointed.  come to find out, they actually liked it.  try using butternut squash in the next stew you make - it is really good, and much better for you than a white potato.  the orignal recipe can be found here.  next time i make this, i will follow the instructions, except i will add only the beef to the pan and cook for 2 hours or so - then add the butternut squash and mushrooms ( i added those to this meal) and continue to cook for another 45 minutes.  this will ensure very tender meat and perfectly done squash. 

salmon with lentils

i have been waiting and waiting for the weather to turn so i can start cooking fall-like meals.   today it was rainy and overcast, but still 72 degrees and muggy.  but, i can't wait for this crazy weather to cool, so i persevered and made a cozy, cold weather meal for my clients.  salmon with green lentils.  so very good, so very healthy, and so very comforting.  did you know that health magazine has selected lentils as one of the five healthiest foods?  it's true...i read it on wikipedia!  for some reason if wiki says so, i believe!  lentils are also super inexpensive and have a ton of protein.  so if you are a vegetarian (sorry), start eating lentils.  this meal comes together in no time after all of your chopping and prep work is out of the way.  start by adding boiling water to 1 cup of lentils and let sit for 15 minutes.  next heat some olive oil in a saute pan, about 3 tablespoons or so.  add 1 onion that has been diced, 2 leeks that have been diced, 1 teaspoon of fresh thyme, salt, and pepper.  only use the white and light green part of the leek.  if you are not use to preparing leeks, you have to soak the leeks in water to get rid of all the dirt that are in the folds.  i dice the leeks first and then soak in a bowl of water.  if they are really dirty, you will be surprised with all of the dirt that falls to the bottom of the bowl.  okay, anyway, saute the onion and leeks for 10 minutes until soft.  next add 4 celery stalks, chopped, 3 carrots, chopped, one minced garlic clove, 1.5 cups of low sodium chicken stock, and 2 tablespoons of tomato paste.  cover and simmer for 20 minutes or until the lentils are soft.  then add 2 tablespoons of red wine vinegar.  for the salmon - add salt, pepper, and olive oil and cook in a cast iron skillet for 3 minutes per side on medium high heat.  there you have it, a delicious and satisfying meal.  you can find the original recipe here.  gotta love ina!

fall cocktail

new favorite cocktail of mine.  i made a turkey breast with pan gravy for my clients and had some apple cider left over from the gravy.  i hate to waste, so i made a cocktail of vodka, water, apple cider, a cinnamon stick and a slice of apple for garnish.  it was so darn good i had a few!

ginger miso dressing

when i make a meal for my clients i try to pair the salads so they complement the main dish.  i made a shrimp curry the other night and sent along this salad.  it was a simple blend of romaine lettuce, cucumbers, shredded carrots (shred them yourself, please), artichokes, and chunky tomatoes.  the dressing i made was delicious.  it was easy and quick to make, and i had all of the ingredients in my fridge.  in a large jar add 3 tablespoons of white miso, 3 tablespoons of rice vinegar, 1 tablespoon of brown sugar, 2 teaspoons of sesame oil, 1/3 cup of orange juice ( i bought 2 navel oranges and squeezed the juice out), 1 tablespoon of finely minced ginger, 1/4 cup of vegetable oil, and 1 scallion, minced.  put the lid on and shake, shake, shake!  make your own dressing when you can - they taste better and are better for you!

gut bomb

sometimes i just want to be bad.  really bad.  and i can't think of anything more for that, than this meal.  heavy cream, sausage, cheese, pasta, and bread (buttered).  i made this a while back for myself and brian  - and it was delicious.  how could it not be with the above mentioned ingredients?  i did use light cream if that makes a difference to anyone who wants to try it...it shouldn't because it's still loaded with fat and calories!
start by boiling your pasta.  i used orecchiette because i like the shape of it, and little clumps of sausage get stuck in the wells.  next, cook the sausage in a saute pan.  i bought 2 hot italian links with casings.  remove the casings and tear into small bits with your hand.  continue breaking the sausage with a wooden spoon into small bits.  once the sausage has cooked through, put it on a plate lined with paper towels.  i wiped out the saute pan as well to get the remaining fat off.  i probably saved 5 calories with this 10,000 calorie dinner, but hey.  next, pour the cream into the same saute pan you used to cook the pork and heat to a slow, soft boil.  reduce to low.  toss the sausage back in with some spinach, and add the cooked pasta.  mix to incorporate and top with lots of parmesan cheese, salt, and pepper.  be prepared to lay on the couch after this one!  you'll feel really, really full...

kid friendly cauliflower

a few of the kids i cook for are not fond of vegetables.  at all.  except for green beans.  i will say though, they are starting to come around.  i think in the beginning i was preparing vegetables the way i like to eat them.  not how they like them.  i prefer a crisp vegetable, they prefer a softer vegetable.  to each is own.  i also like a drizzle of olive oil, some garlic or shallots, red pepper flakes, nutmeg, etc.  they don't.  so, how can i get these guys to eat their vegetables?  they are still growing after all, and it just bothered me so that they were pushing them aside.  (don't know why it bothered me, it just did.  eat your veggies!).  well, i found the answer... cheese!  who the heck doesn't like a cheese sauce over some broccoli or cauliflower?  who, i ask?  well, these guys gobbled it up.  i roasted some cauliflower in the oven at 425 degrees for about 20-25 minutes.  while that was happening, i shredded some cheddar cheese and blended it with some fat free milk in a sauce pan until the cheese melted.  it is a very thin consistency, so don't think your are going to have a velveeta processed cheese sauce here.  very little cheese sauce is needed to do the trick.  i figure that having some cheese on top of their vegetables is better than not having any veggies at all.  amen.

cud

you know i love burgers.  but my post today is not about this recipe, but about beef.  real, healthy, natural beef. i think my very first post on this blog was about a burger i made using white oak pastures beef.  i have actually had the pleasure and honor of meeting the owner/farmer of this farm. his name is will harris.  where am i going with this?  glad you asked.  a few weeks back, i read a post on eat sleep and exercise beth  that just completely put into words how i feel about eating, supporting, and buying locally grown food. why wouldn't you?  it is so important, especially today, to support "us".  to support our local farmers and their families.  white oak pastures has a 16 minute video that you absolutely, positively, have watch.  and you must watch it uninterrupted.  that's a direct order!  i watch this video from time to time and i honestly get chills when i watch it.  i am lucky enough to live in georgia where i am able to purchase this beef.  i have only been able to find it at whole foods.  and you know what - it's not that much more expensive.  once you have seen this video, i hope you will get on this band wagon with me.  i simply will not purchase and prepare beef for myself or my client's unless it comes from white oak pastures.  after you see this video you will know why.  one of my favorite things he says in the video (and there are many) is:  "you are what you eat, eats".  (i also love when he refers to his beef as "athletes".)  click on the link below and get ready to see what eating beef should be all about.  p.s. i love his last line in the clip.
p.s.s.  i also love opossum (his dog).

Cud

twice baked

i love twice baked potatoes.  if you buy a small potato (size of your palm) and make your filling with low fat, healthy ingredients, there is no reason why you can't enjoy these.  potatoes are actually a good source of potassium, vitamin c, and vitamin b.  scrub and wash the skin, that's where all the nutrition comes from.  bake the potato for 45 minutes or so at 400 degrees.  once cool enough to handle, cut off the top third of the potato and scoop out the flesh.  mix with a splash of fat free milk, low sodium chicken broth, fresh chives, a bit of shredded cheese, salt, and pepper.  fill the skin and pop back in the oven for 10-15 minutes. you know what else is good in these?  greek yogurt with a blend of your favorite fresh herbs.  i like using basil, chives, parsley, and thyme.

soba stir-fry

 stir fry doesn't have to be full of fat or sodium.  i made this stir fry last week for my clients and used tons of different vegetables and shrimp.  plus, i used soba noodles.  i decided on the soba noodles because they are incredibly healthy for you, and because it is an ingredient i don't think my clients are subjected to very often.  it's always fun to try something new, isn't it?  speaking of trying new things, i told you on an earlier post that i have been going out to a few of atlanta's best restaurants lately.  well, what i have been doing is seeking out the strangest, most unique items on the menu.  things i would never serve my clients or care to make.  chicken livers, pates, pork belly, etc.  it's so fun to try things that aren't on the typical restaurant menu.  where was i?  oh, back to stir fry.  i basically went with whatever vegetables looked good at the market that day.  i used broccoli, peppers, sugar snaps, mushrooms, and asparagus.  the options are endless.  use whatever you like or what's in your fridge.  to make the sauce, mix together in a small bowl, 2 tb low sodium soy sauce, 1 tb water, 2 ts fish sauce, and 2 ts of brown sugar.  heat 2 tb of peanut oil in a large skillet and add 3 cloves of minced garlic, 1 tb of minced ginger, and 1 ts of red chile flakes.  cook for 30 seconds.  meanwhile, cook the soba noodles according to the package.  once the oil is fragrant, add 1 pound of peeled, deveined shrimp and cook for 2 minutes.  remove the shrimp and set on a plate.  add your veggies to the skillet (or wok) and saute for 2-3 minutes.  don't over do it, no one likes soggy veggies! (or they shouldn't).  return the shrimp to the pan and stir to incorporate.  i chopped some fresh basil and cilantro and sprinkled it on top.  in a shallow bowl, add the soba noodles and top with the stir fry mixture.  so good and healthy for you!  by the way did you know that soba contains all eight essential amino acids, including lysine, which is lacking in wheat.  and that soba noodles also contain antioxidants??  next time you are craving stir fry, make your own and substitute rice with soba.  your body will thank you!

it's coming to an end

tomato season that is.  whatever will i do?  i have had so many incredible tomatoes this summer, that i simply don't know if i can purchase grocery store tomatoes.  nothing is better than a farm stand tomato, nothing.  well, except if you grow it yourself (something is so rewarding about eating food you have grown).  i gobbled up a few tomatoes from lucy's market and had this for dinner with a bottle of wine ( i did share - didn't want to, but i did...  the wine that is).
it was a simple dinner of bruschetta and white wine.  i grilled several baguette slices, topped with tomato and basil, salt and pepper.  that's it.
the basil came from my garden.  it's odd because my basil and mint are the only herbs that are still thriving.  usually at this time of year i am left with just rosemary.  does rosemary ever die?
anyway, i often like to have that cheese and cracker dinner, a big bowl of mussel's, or charcuterie, you know that slow, grazing dinner, where you just stand around and enjoy the company you are with.  god i love food.
my point is this...buy seasonal now and enjoy it while you can, for the season is changing and a whole bunch of delicious (root)veggies are next in line...just not the scrumptious tomato.

scallop skewers

 with the holidays around the corner, i thought i would post this recipe.  it's delicious and elegant.  for simplicity sake, let's make four skewers.  start by stripping four rosemary sprigs, but leave the tips on.  these are your skewers.  reserve and chop the leaves you pulled off.  pierce one mushroom and one scallop through the middle (like the photo above).  sprinkle the mushrooms and scallops with salt and pepper.  cover the tips of the rosemary leaves with tin foil, to avoid burning.  in a small bowl, mix 1/2 cup of fresh bread crumbs, 1/2 tb of olive oil, 1 ts of the chopped rosemary leaves, salt and pepper.  in another bowl, add 1/4 cup of creme fraiche, 1 ts of dijon mustard, 1 ts of lemon juice, and 1/4 ts of lemon zest.  place the skewered mushroom caps, stem side down and brush the mushrooms and scallops with olive oil.  broil for 3-5 minutes until the mushrooms brown and the scallops are almost cooked through.  carefully flip the skewers and fill the mushrooms caps with 1 ts of the bread crumbs.  put 1 tb  of the creme fraiche mixture, per skewer on top of the scallops and on the mushrooms.  mound the remaining bread crumbs over the scallops and mushrooms.  broil for an additional 1-2 minutes.  remove the foil from the tips of the skewers and plate.  serve with a few lemon wedges.  think about this recipe for the holidays, it's sure to impress.  the original recipe can be found here.

arugula salad with cantelope

i love this salad.  it is fresh tasting, pretty to look at, and easy to make. the photo really shows how easy and how few ingredients you need to put it together.  add a handful of arugula in a salad bowl, top with fresh cut, diced cantaloupe ( i buy a whole cantaloupe and chop it myself - you should too), then top with pieces of prosciutto.  i like to serve it best with a white balsamic vinaigrette, but a good squeeze of fresh lemon juice and a drizzle of olive oil is really good, too.  the flavors of this salad compliment each other so well.  i have noticed that i have not been eating as many salads as i use to.  i miss them.  i feel so great when i have eaten a salad everyday, whether it's at lunch or dinner.  it just makes me feel better, healthier.  how often do you eat a salad?

chicken marsala

i love chicken marsala.  i grew up eating it a good bit as a child.  it was another one of those "special" meals that my parents made us.  this weekend in georgia was absolutely gorgeous.  fall is officially here.  this meal reminds me of fall, so i thought i would kick off the first brisk evening of the new season with this dish.   i think one of the reasons i love this meal so much is because while cooking it, the house smells amazing.  this is also a great dish for company because you can prep everything before hand (actually, you could cook it earlier in the day and reheat when guests arrive - not preferable, but doable).  start by either slicing your chicken breasts in half, horizontally, or pound one breast out.  chicken breast are so darn big these days that i find slicing them in half gives a healthier, more reasonable portion.  pounding it out will sometimes leave you with a chicken breast the size of a dinner plate.  but, it's your call.  slice a ton of mushrooms,  however many you like.  i used 2 pounds to serve with 4 breasts.  heat a large skillet over medium-high heat with olive oil.  you could add a tablespoon of butter if you like ( i like, but i don't).  while the oil is heating up, salt and pepper the chicken and dredge in flour.  coat evenly, but lightly.  put the chicken in the skillet and cook 3 minutes per side.  remove the chicken to a plate.  add a bit more oil and add the mushrooms.  cook until they get nice and brown - about 5-6 minutes.  now the good stuff.  marsala wine.  add 3/4 cups of marsala wine and reduce by half.  this should take about 5 minutes.  scrap down any brown bits.  once the wine has reduced, add 1 cup of low sodium chicken broth and let thicken for 3 minutes.  add the chicken back into the pan.  make sure to nestle the chicken in the mushroom mixture.  reduce the heat to medium and continue to cook until the chicken is cooked through, another 4-5 minutes.  garnish with fresh, chopped chives.  i served these with mashed red new potatoes.  chicken marsala has to be served with mashed potatoes.  no ifs, ands, or buts about it!