Three Cheese Chicken Lasagna

Posted on September 10, 2011 by Lea Ann

Here’s what we like about this:

It’s a pasta and ooey-gooey cheese combination.
The sweet and fresh picked home-grown tomatoes turn this dish into a star.
With ground chicken breast and a cream sauce, you’ve got a great summer version of lasagna.
The ground garlic cheese croutons added a crunchy little au gratin topping goodness to the whole thing.
One teaspoon of cayenne pepper brightens the tomato sauce and brings this dish to an unexpected level of excitement.

What we didn’t like:

This is one of these dishes where will power and common sense becomes nonexistent. Somewhere during your third helping, you realize you can’t stop eating it.

I only make this dish each summer when fresh tomatoes from my garden are rolling around on my kitchen counter. That beautiful fresh tomato flavor truly shines when paired with the three mild cheeses and the ground chicken. Creamy in flavor, and served simply with a tossed salad it’s a wonderful meal. Let’s take a look.

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Braised Chicken with Lemon and Potatoes and Olives

Posted on September 3, 2011 by Lea Ann

We love braised chicken dishes at our house and with my cast iron skillet as my partner, I can’t go wrong. It perfectly and quickly places a crispy brown crust on the chicken skin.Then it’s high sides snuggle ingredients and sauces together to simmer the flavors into a delicious savory goodness. This braised chicken with lemon and potatoes fell right into this category.

Let’s take a look at some of the braised chicken dishes I’ve blogged about:

Chicken Marengo: Flavored with raisins, carrots, tomatoes, black olives in a sweet tangy basil and rosemary sauce. Exciting.

Tarragon Chicken: Simply a tarragon tomato sauce. Savory.

Sticky Lips Chicken: White wine, scallions in a veal demi glace. Omg.

And Chicken Galliano: Mushrooms and goat cheese and simmered in a anise flavored liqueur. Divine.

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No Recipe Required: Fresh Sweet Corn with Avocado and Cilantro

Posted on July 22, 2011 by Lea Ann

Fresh sweet corn from three ears of corn
Place in a microwave safe bowl, sprinkle with salt and pepper and top with a pat of butter
Microwave for one minute
Top with sliced avocado, chopped cilantro and a sprinkle of red pepper flakes

Fresh Sweet Corn with Avocado and Cilantro….It’s What’s for a Summer Side Dish.

One Year Ago: Vegetable Salad
Two Years Ago: Nick’s Italian Cafe, McMinnville, Oregon

Wedding on Top of a Mountain and Breakfast Enchiladas

Posted on July 16, 2011 by Lea Ann

Ever tried drinking and dancing for hours at 11,500 feet? It’s a tough job. Even raising a glass of champagne to toast the bride and groom can cause a slight shortness of breath. Nonetheless, seems like we managed. A couple of weeks ago Brian, son of friends Tom and Kathy got married to Melanie on top of a mountain at a ski lodge above Keystone Resort. It was hands down the most beautiful wedding I’ve ever attended.

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Bobby Flay Sweet Potato Recipe, Grilled with Lime and Cilantro

Posted on July 13, 2011 by Lea Ann

I just discovered grilling potatoes last summer and am loving every crispy smoky slice I’ve plated. Wanting to try grilling sweet potatoes, I Googled and the top recipe was this Bobby Flay Sweet Potato recipe grilled with Lime and Cilantro recipe. I saw absolutely no reason to look any further. Bobby Flay recipes never disappoint and I thought the lime and cilantro were a perfect combination for the sweet flavor.

This somewhat put me in mind of one of the delicious Mexican snow cones I had in Tucson. Sweet, salty, spicy and limey. How can you go wrong with that combination? Rather than take the time to parboil I decided to slice the potato lengthwise into big paddles using my mandolin set on 1/4 inch thickness, then I grilled as Bobby’s recipe indicated. They grilled up very nicely. We found these to be a delicious side dish for grilled chicken thighs and a fresh salad. A wonderful summer meal. The only thing I would change is to at least double the lime zest and the cayenne. Seemed like there wasn’t enough to go around, and I only used one large sweet potato. I’d also take the time to wedge and pre-cook before grilling. That big orange paddle wasn’t as attractive as the white potato paddles I grilled last week. Let’s take a look.

Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro

3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro…It’s What’s for a Summer Side Dish.

One Year Ago: Sauteed Shrimp with Noodles and Cilantro
Two Years Ago: Almond Chutney Asian Lettuce Wraps

Tri-tip Steaks with Anchovy Caper Butter

Posted on July 9, 2011 by Lea Ann

Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked like Kansas’s had invented the Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.

What’s all the fuss about anchovies?

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Old Fashioned Lancaster County Macaroni Salad

Posted on July 4, 2011 by Lea Ann

A few weeks ago, our good friends Greg and Cauleen traveled back east to visit family in Lancaster, PA. They brought us back some great foodie souvenirs including the cookbook from which I prepared the above macaroni salad and an array of Kitchen Kettle Village goodies.

Kitchen Kettle website tells me that they’ve been preserving the bounty of Lancaster County PA for over 50 years and offer an assortment of jams, jellies, sauces, relishes and baked goods including a Shoofly pie that they’ll ship to your doorstep if you’d like. They also have a recipe section for their products, so I’ll be anxious to see what I can whip up with that jar of pineapple jalapeno jam.

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Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

Posted on July 1, 2011 by Lea Ann

During the summer months, I cannot get my fill of lean meats, greens and fresh homemade vinaigrettes. Here’s another recipe for a flavorful dish with an exciting new dressing. Don’t let the length of this recipe scare you away, this salad packs bright flavor with minimal fuss.

Grilled Asparagus and Steak Salad with Hoisin Vinaigrette (Another great find from Food and Wine Magazine)

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Seared Scallops with Pinot Gris Butter Sauce

Posted on June 26, 2011 by Lea Ann

It’s not all buffalo burgers, elk steaks and Rocky Mountain oysters out here in the wild wild west..We can plate up an elegant dinner with the best of ‘em and especially if beautiful sea scallops are available. Let’s take a look at this delicious recipe I found over at Food and Wine.

We thought this dish was spectacular. Restaurant quality, elegant and (shhhh)…pretty e-a-s-y. Serve this for a special dinner for two, or for a dinner party and your guests will think you’ve just graduated from culinary school.

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