Archive 1.2.08 - Delicious Drink of the Week

*Archived Recipe*
Candy Cane Martini

A slight change from previous Delicious Dish of the Week recipes, this one is for a holiday martini. Fabulous, yet powerful...please enjoy very responsibly.

Step 1: Crush a few candy canes to fine powder consistency in your food processor. Pour crushed canes onto a plate. Lightly rub the entire rim of your most fabulous martini glass with simple syrup and then gently press into candy cane powder. Set glass aside.
Step 2: In a cocktail shaker, combine 1 oz. vodka, 1/2 oz. white creme de cocoa, and 1/4 oz. Rumplemintz. Add ice and shake vigorously.
Step 3: Pour delicious libation into already prepared martini glass and make a toast to your friends and loved ones for a glorious holiday season. Enjoy slowly, this one's powerful.
Happy Holidays!

Archive 12.20.08 - Delicious Dish of the Week

*Archived Recipe*
Crustless Chicken Pot Pie

This delicious dish is perfect for a stormy evening in. Best made while attired in your most comfortable jammies...

Step 1: Lightly drizzle boneless skinless chicken thighs with olive oil. Season with generous portions of dried rosemary and thyme, pepper, and a dash of sea salt. Bake at 350 until juices run clear. Shred into hearty-sized portions and set aside.
Step 2: Slice prepared loaf of basil and garlic seasoned polenta into 1/8" slices (found in your local grocer's refrigerated section). Line the bottom of your favorite stoneware casserole dish with single layer of polenta slices.
Step 3: Saute diced sweet onion, rustically chopped cremini mushrooms, and two cloves of minced garlic in 2 T. of butter over medium high heat until onions are transparent and mushrooms are tender. When nearly complete, add 1/4 c. cooking sherry and reduce. If desired (and we always desire!), add more dried rosemary and thyme while sauteing to enhance flavor.
Step 4: Add one bag of frozen peas and carrots to onion and mushroom mixture. Gently toss to evenly circulate heat and thaw the newest additions.
Step 5: In measuring bowl, combine 1 1/4 c. chicken stock, 3/4 c. milk, and 2 T. flour. Add all at once to vegetable mixture and cook over medium high heat, stirring frequently, until thickened. If necessary, add cornstarch/water mixture to thicken to desired consistency. Fold in shredded chicken and mix completely. At this point, you may want to add salt and pepper to taste. For a non-traditional twist, you could also add shredded parmesan reggiano to the mixture.
Step 6: Transfer vegetable and chicken filling to polenta lined casserole dish. Using remaining polenta slices, place them along the perimeter of the casserole in an overlapping pattern. Lightly brush polenta slices with olive oil. Heat in oven at 350 until heated through and polenta turns slightly crisp and beautifully golden.

Rejoice in the fact that you made a crustless pot pie and enjoy this delicious dish with a loaf of crusty peasant bread, small green salad, and a bottle of Guinness.

Archive 10.25.08 - 10.31.08

Poll Results

The Halloween Costume Poll has come a close with the following results: It's a Tie! Your favorite childhood costumes were Princess and Witch.

*Archived Recipe*
Delicious Dish of the Week: Autumn Mac & Cheese

Thanks to some fabulous friends for sharing this delicious dish and inspiring me to make it again... Autumn Mac & Cheese
Step 1: Toss diced Butternut Squash with olive oil, sage, garlic, and pepper. Roast for 20 minutes, or until tender, at 450 degrees.
Step 2: Cook up as much bacon as you can handle in one dish. Make sure it's not too limp, but not completely crisp. Crumble and set aside.
Step 3: Prepare 3/4 box of Piccolini (mini Penne pasta) per box directions.
Step 4: Prepare a white sauce. Just as the sauce begins to thicken, add a generous portion of your favorite shredded Italian cheese, ie Parmesan or Romano...or both!
Step 5: Toss cooked pasta, roasted squash, crumbled bacon, and white sauce until completed mixed together. Transfer to your most glamourous casserole dish and sprinkle with a little extra cheese. Heat in oven at 350 until heated through.

Serve this delicious dish with a beautiful green salad tossed with homemade dressing and a bottle of 2005 merlot. Make it extra special by having a candlelight picnic with your sweetie or better yet, include the whole family.