I haven’t made a cheese ball in years! But when I saw Lisa’s creation over at Homesick Texan, I knew the hiatus was over and this had to be included somewhere in my Holiday Menus. I decided to make this part of my contribution for a Christmas Day Dinner at our friend’s Greg and Cauleen’s. It was an overwhelming hit. The only thing that made it home was a shiny clean plate and spreader.
I hope this post finds everyone basking in the wonderful Holiday Season. I picture all of you enjoying the postmortem of the season; browsing through new cookbooks, playing with gifted electronics, fiddling with new kitchen gadgets, grazing on leftovers and most importantly, enjoying family. I know one thing for sure, I don’t remember feeling one single hunger pang since before Thanksgiving.
Bacon Wrapped Date Appetizer. Absolutely delicious and a “must order” at JaJa French Bistro
Back in August, our California friends Nancy and Neal were coming to Denver for a few days before we all headed up to Grand Lake for a mountain get away vacation. Once I knew they were coming, I started the arduous task of finding “just the right” restaurant for a group dinner out. Requirements were not that difficult; locally owned, with just the right lively and welcoming atmosphere and with clever mouthwatering food that would make us swoon. I assumed I’d find that criteria only in Downtown Denver.
Curry Roasted Chicken, Adapted from Real Simple Magazine
Preheat Oven to 400 Degrees.
Rub curry powder all over 4 chicken legs, sprinkle with salt and pepper.
In a skillet, sear chicken in hot oil until browned all over.
Remove from skillet and saute halved new potatoes in oil just long enough to coat with flavor.
In a baking dish, nestle chicken legs and potatoes and roast for about 20-25 minutes, or until juices run clear.
Serve with cilantro and lemon wedges.
(Note: Real Simple Magazine served this with fresh okra instead of new potatoes)
Curry Roasted Chicken and Potatoes…It’s What’s for Dinner.
Are you a Hot and Sour or an Egg Drop person? Seems like that’s the only two soup selections offered in our Americanized Asian restaurants. I order Hot and Sour and quite frankly many times find myself on the receiving end of a heavy gelatinous bowl of brown soup. Other times in higher end establishments, I’ve been served a brothier version, much more flavorful and appealing. At least I feel like I’m getting a bowl of soup that’s been prepared with fresh ingredients, rather than a reheated from a commercially produced canned product.
For the holiday, I smuggled a car load of groceries across the state line and cooked Thanksgiving dinner in Kansas for my family. We were there for five days and not once did I open my laptop nor grab my camera to snap a single photo. I regret not taking any photos, but please follow along via some older images.