Archives for January 2015
olive. I even have a favorite olive outside black and green. Castelvetrano
olives are the best olives in my opinion. They are a beautiful bright green
Sicilian olive. The flavor of these olives is what I find so unique about them.
They are not extremely salty and have a meaty buttery quality about them. The
first time I had this olive was in Rome during an open air market. I was there with
my friend Heather and my family for two week in 2009 and our apartment (read my funny story about Heather and I mixed with wine and the old door the first night) was very close to an outdoor market on
an off street by the Vatican. There
was a vendor that had tons of olives in bins and we tried these, and they were
amazing! My favorite snack of the trip consisted of these olives, red wine and
a cigarette….memories. I did not have them again in the US until they popped up
on a salad at a local Italian restaurant. Since then, I have seen them a
handful of times in different olive bowls.
things olive I knew I needed to make Savory Tart’s recipe for Chicken Thighs inTomatoes and Olive Sauce when she posted it for our red and green Improv Cooking
Challenge in December. I opted to use
chicken breasts over the thigh because my store did not have skinless and skin
in the crockpot not a favorite of mine. The recipe calls for fresh herbs and
delicious briny capers. I loved that the flavors of the fresh herbs came out in
the dish because I was worried they would be lost in the long cooking time. The
original recipe also called for fire roasted, but my store was out and I used
regular tomatoes which produced a delicious result.
with wild rice to soak up the sauce and a crisp green salad. It was a beautiful
plate and full of color. The chicken was wonderful and the sauce so flavorful.
If you are not an olive fan this may not be the dish for you, but the long cooking
time mellows the strong flavor from the olives a bit.
up on laundry and fun things like that. However, the best part of the night
will be finally getting to watch the movie Fury. I am keeping my fingers
crossed that Kellen got wore out at daycare and will be in bed early (or I will
just be tired tomorrow!).
This recipe was adapted from Tide and Thyme’s recipe for Chicken Chesapeake. I changed the crab mixture and cooking method on my version of the dish. I bulked up the amount of crab and added a few other ingredients. Also, the crab cake is more like a crab cake stuffed into the chicken and sits on top versus stuffed into the chicken breast. However, the cheese and bacon recommended in the original recipe were naturally a must in my house! This was a great weeknight meal and was a great combination of a delicious crab cake and juicy baked chicken.
Last night a few friends and I went to a restaurant called 335 and it was so delicious! They are only open on Wednesday nights following the market so it was great to finally have a chance to go. I have had the catered food and my baby shower was help there, but it was fun to go for dinner! I think that the simple goat cheese with honey comb and beet and orange salad stole the show for me! Sometimes it is the little things that are the most delicious. We also tried roasted bone marrow which was something I have wanted to order for awhile and finally got the chance to share with my foodie friend Tracy. We also shared a few delicious desserts: churros with blood orange sauce, affogato and pomegranate soft serve. Yum.
Isn’t the beet salad pretty?!
Tonight I am headed to the gym after work and then home to make dinner and watch SVU with my friend Emily. I am making lasagna soup and Ron’s eye lit up this morning when I told him what was on the meal plan for the evening- it is one of his favorites. This weekend we are going to have a few fun things on the agenda- Ron has a cribbage tournament on Saturday and we are going out for Thai after. Thai curry = love in my book and I am really excited!
Salt and pepper, to taste
Serve over hot rice.
CHICKEN BACON RANCH TOT CASSEROLE
- 2 can Cream of Chicken Soup or make your own
- 1 1/2 pounds chicken breast, cooked and shredded
- 1 packet ranch dressing packet
- 1/2 cup sour cream
- 1 lb low-sodium bacon, cooked and chopped
- 1 1/2 cups grated sharp cheddar cheese
- 1 32 oz bag of tater tots
- Pre-heat oven to 350 degrees.
- Grease a 9×13 casserole dish and set aside.
- Mix cream of chicken soup, ranch packet and sour cream. Gently stir in the chicken. Spread chicken mixture evenly into the casserole dish. Top evenly with grated cheese and follow by topping with chopped bacon. Evenly arrange tater tots on top of the casserole.
- Bake uncovered in the oven for 30-40 minutes or until hot and bubbly.
I like to make my own cream of chicken soup for this recipe and you can find the recipe in my index. However, 2 can will work perfectly fine as well.