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Tuesday, May 31, 2016

Cooking Show: Italian Recipes!

We recently filmed another episode of the cooking show.

My friend, Nick, joined me and we prepared a few recipes that showcased our love of Italian food (and drinks)!

(Click on the links to be taken to the recipes.)

We started off with Limoncello Limonata.  We made our own fresh-squeezed lemonade and added 

Next, Spinach, Pomegranate & Feta Salad, with a Balsamic Vinaigrette.  I usually make this salad with grilled chicken, but tonight we omitted the chicken because we didn't want the salad to compete with our main dish:

Nick and I both agree that braciole is one of our favorite Italian recipes.  My recipe for braciole doesn't stray too far from old school-- rolled with garlic, parsley and cheese and simmered in a red sauce.

I think there is another show in our future.  Nick has some creative methods of preparing braciole with different fillings and some point we are going to film Braciole Part II!

Finally, Cannoli Dip!  

You have to do a teensy bit of advance prep--but once the ricotta has been drained you can whip this up in about 2 minutes.  Break a few ice cream cones and pizzelles into bite-sized pieces and start dipping!

Wednesday, May 4, 2016

Spinach, Pomegranate & Feta Salad with Chicken

If my husband had his way, we'd be grilling steak several times a week and serving those steaks with a side of potatoes.  He's totally a meat and potatoes sort of guy.

If you've followed my blog at all, you know quite well that I don't cook red meat very often.  Chicken recipes outnumber steak recipes, 43-6.

A teensy bit lopsided, for sure.

I don't think he shares my affinity for salads, but I sure am grateful that he doesn't complain;  better yet, he really LIKED this salad! Caitie and I liked it so much, I figured that I better blog about it so that I'll remember the combo of ingredients that I used.

Today's Playlist
  • "Seven Nation Army"...The White Stripes
  • "All Apologies"...Nirvana
  • "Re-Education"...Rise Against
  • "What I Got"...Sublime
  • "Brain Stew"...Green Day
  • "Bulletproof Heart"...My Chemical Romance"
  • "Level"...The Raconteurs

Spinach, Pomegranate & Feta Salad with Chicken (serves 2-4)

Salad ingredients:
  • 6 cups baby spinach
  • 1 pomegranate, seeded
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped chives
  • 8 oz cooked chicken, sliced
Dressing ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon lemon zest
  • salt and pepper, to taste

Gather your ingredients.

There's really not much prep to this recipe--remove the seeds from the pomegranate, zest the lemon, slice your chicken and chop the chives.  Mix up the dressing and then throw it all together!

This is how I remove the seeds from a pomegranate: first, using a sharp knife, score around the outer shell.

Pry the pomegranate open along the score lines.  Hold each half over a bowl (seed side-down), and bang the sides of the pomegranate half with a wooden spoon.  

Most of the seeds will fall into the bowl.  There will be some left inside. I use my fingers to pull the remaining seeds out, but if anyone has any suggestions for easier methods to de-seed a pomegranate I'd love to hear about it!

Whisk all of the dressing ingredients in a small bowl until combined.

Place the spinach, feta and pomegranate seeds into a large bowl.

Drizzle with the dressing.  Toss to combine.

Place heaping servings into individual bowls. Top with sliced chicken and sprinkle with chives.