August 24, 2012

Skyler's Summer Salad

Skyler's Summer Salad
Serves 4

2 cups spring mix lettuce, torn
2 cups spinach, torn
1 can Mandarin oranges, drained
1 cup fresh raspberries
2 ozs goat cheese, crumbled
Handful raw walnuts, crumbled
1 thick slice of red onion, minced
2 grilled chicken breasts, chopped
1 avocado, diced
Raspberry balsamic dressing (I used Annie's but any type of raspberry or strawberry dressing will do)

Toss all ingredients in a large serving bowl & then drizzle with dressing (don't toss). Cover with plastic wrap & let the salad sit for 10 - 30 minutes in the refrigerator (this marries all of the flavors). Toss, Serve & Enjoy

Darling Skyler herself, eating edamame with chopsticks

August 17, 2012

Almond & Goat Cheese Salad

Almond & Goat Cheese Salad
Serves 4 as a side & 2 as main

1 bunch butter lettuce
1 pint cherry tomatoes
2 oz goat cheese, crumbled
1 oz raw almonds
Salt, pepper & cruched red pepper flakes
Your favorite balsamic vinagrette

Tear lettuce into large serving bowl, add tomatoes, goat cheese & spices.  Place almonds between 2 paper towels and pound lightly with a rolling pin or hammer.  Add to salad and toss.  Lightly dress with your favorite balsamic dressing and let it sit for ten minutes, toss and serve.

This light salad is perfect as a side or add grilled chicken and use it as your main dish.

August 16, 2012

Coq Au Vin

Coq Au Vin
Serves 4

8 Chicken thighs
Extra virgin olive oil
1 cup flour
Salt & pepper
Herbs de Provence
4 sprigs fresh thyme
1 bay leaf
1 onion, minced
1 large shallot, diced
2 teaspoons minced garlic
6 carrots, peeled and sliced into 1" pieces
1 bag frozen pearl onions
1 lb cremini mushrooms, wiped clean
1 can Italian stewed tomatoes
1 cup of Cabernet sauvignon
1 cup low sodium chicken broth
Parsley, roughly chopped
Parmesan cheese, grated
Hot buttered egg noodles or rice to serve
Crusty French bread

Preheat oven to 275 degrees
In a shallow dish add the flour, salt, pepper & herbs de Provence and toss together (heavy on the spices).  Dredge chicken in flour & brown in a large dutch oven with a splash of extra virgin olive oil.  Once it has browned remove it from the pan and add another splash of olive oil and the minced onion & shallots.  Saute for about 10 minutes, add the garlic and let it brown, another 2 minutes or so. Add the tomatoes, wine & broth.  Bring to a light boil.  Add the chicken to the bottom of the dutch oven and then top with carrots, frozen pearl onions, mushrooms, thyme sprigs, bay leaf, sprinkle of salt & pepper, and cover.  Bake at 275 degrees for two hours.  Remove thyme sprigs & bay leaf.  Serve over noodles or rice with a sprinkle of parsley & Parmesan cheese & French Bread.