Yummy Fun Recipe

I have a new recipe I tried for Dan, it is called: Chicken Caesar Lettuce Wraps

• 2 hearts of romaine lettuce
• 1 fully-cooked rotisserie chicken (or bake two chicken breasts in chicken broth, 45 min)
  
• 1 tomato, diced
• 1 medium cucumber, diced
• 2 tablespoons parsley, chopped
• 1 tablespoon brown mustard
• 1 clove garlic, crushed
• 1 lemon, zested and juiced
• 2 olives, diced (optional but good with the salty-ness)
  
• 1/2 cup grated Parmigiano Reggiano cheese (or regular parm cheese-a few handfuls)
• 2 teaspoon Worcestershire sauce (eyeball it)
• 1 teaspoon freshly ground pepper (eyeball it)
• 3 tablespoons extra virgin olive oil (EVOO)

Cut bottoms off the romaine and cut the heads in half lengthwise. Separate and wash the leaves. Let them dry while you prepare the rest of the dish.

Cut the breast meat off the chicken, then cut the legs and thighs off using kitchen scissors. Slice the chicken up on an angle and mix it with the diced tomatoes, cucumber and parsley and arrange on a plate. (or cup up the two chicken breasts)

Make the dressing: put mustard, garlic, lemon zest and juice, olive (if using), cheese, Worcestershire sauce and pepper into a blender. While blending, drizzle EVOO through center of the lid in an even stream. When EVOO is combined, remove dressing with a spatula into a bowl.

To assemble, mix the chicken salad with the dressing and fill each lettuce leaf with some of the chicken salad. Fold lettuce up around meat – like a lettuce taco – or use the lettuce as a utensil to scoop up the chicken salad.

Our new bed!

I got this bed from my parents for my birthday!!! It made it all the way on top of our car from the Atlanta Ikea! We are very happy with it...

Pretty NC

Eating my carrot cake!! Thanks Barb!

Dan + his back-pack+ the sunrise = a beautiful site

Pretty Sunrise on the mountain (though a little chilly)

Dan has some serious skill in taking photos of the scenery (Girls like guys with skillz).

Before Dinner at our campsite...with the sunset behind us!

Thanks to all for your birthday texts, messages and calls. I appreciate the love and support. I had a wonderful birthday and miss each of you. Love to all.

Birthday Campng Trip!

Pretty Drive through the Blue Ridge Mountains

Setting up camp at site #9
(special thanks to David Haller for our wonderful tent!)

Hiking the tallest peak in North Carolina, Mount Mitchell!

Starting our charcoal grill for dinner. Because of the drought, we could not have a real fire...so no s'mores...I was a little sad!

Peeping out of our tent!

Weekend in the ATL

This is a wonderful picture of my family. Rebecca, Shelley, Raschelle and Zach.

Dan and Zach, adorable!

Happy Birthday Mom!!!!

From Jenny and Spaceship.
:)

Butternut Squash with Granny Smith Apple Soup

Well, I work at Maddi's Southern Bistro and we have a famous Butternut Squash soup that people rant and rave about and since I enjoy my addicting hobby of cooking, I decided to dry to make it. Without knowing the chef's recipe, I decided to pool my internet resources and come up with my own recipe!

Since I'm trying to use fruit/veggies that are in season, I tried this BSQ soup--> It worked...and it was good, though I'll adjust things next time I make it...

1 tbl butter
2 tbl good EVOO
2.5 cups yellow onions (two large), chopped
1 tbl mild curry powder (this is for Marcia)
1 butternut squash (2-3 pounds)
1 tbl cinnamon
1 tbl brown sugar
2 Granny Smith apples
1 cup water
1 cup apple cider
1/2 cup applesauce (optional)

Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 minutes. Onions will become soft, dont burn them. (scrape bottom of pot occasionally).

Meanwhile, peel the squash, cut in half, remove the seeds (can be difficult if its not ripe, I used a serrated knife). Cut into chunks. Peel, core and cut into chunks BOTH apples.

Add the squash, apples and 1 cup of water into pot; season with salt and pepper. Bring to a boil, cover and cook over low heat for 30-40 minutes. When apples and squash are soft, process in a blender or a food processor until you acquire a smooth puree. Be sure to not blend it when it is piping hot, its dangerous. Pour soup back into the pot, add the cinnamon, brown sugar, apple sauce, apple cider and taste to determine flavor and spicy-ness (add more pepper or even hot sauce). Serve hot.

I served mine with toasted cinnamon walnuts. You could use pumpkin seeds, wasabi nuts or anything you'd like to give the soup a good texture upon serving. Yummy Yummy.