Dad loves his sous vide and I can’t try enough different filet recipes!  I’ve made this Ina recipe before and it never disappoints.  Love it!

Source: Filet Mignon with Mustard and Mushrooms Recipe | Ina Garten | Food Network

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Cold Vegetable Platter

April 20, 2018

Such a nice, simple side dish…

Asparagus (roasted at 375 for about 10 minutes))

Cucumber

Tomato

Hearts of Palm

Artichoke Hearts

Marinate vegetables over night with Good Seasons seasoning packet mixed with oil and vinegar. Arrange like vegetables together on a platter over a bed of lettuce if desired.

I don’t really have any “go-to” rice recipes but this one fits the bill.  I made this wild rice dish to go with cornish game hens and it was a hit.  I used frozen pearl onions and golden raisins, but everything else I did was as written.  I took the baking dish option and the recipe made a generous portion with no need to double for our big Easter crowd.

Source: Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots recipe | Epicurious.com

 Twenty eight years ago we moved into a new house in a new neighborhood.  Our new neighbors invited us for dinner and if memory serves, which can be tricky, Lizanne made this recipe for the main course.  It was a fabulous and memorable meal and the start of a life long friendship!  Was the friendship meant to be or was it the hens?  You decide!
 4 servings
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh chives
2 tbsp plus 2 tsp Dijon mustard
4 1-to 1 1/2 pound Cornish game hens, halved lengthwise
      (I have found poultry shears to be the easiest way to half the hens)
2 cups dry white wine
Whole fresh chives
 Position rack in center of oven and preheat oven to 450.
Mix 12 tablespoons butter, 1/2 cup minced chives and Dijon mustard in medium bowl.  Use fingertips to loosen skin from breast portion of game hen halves.  Spread 1 tablespoon chive butter over entire breast
portion under loosened skin of each game hen half.  Chill remaining chive butter.  Season game hens lightly with salt and pepper.  Place game hens, skin side up, in large baking pan.  Roast until game hens are golden
brown and juices run clear when thighs are pierced, about 30 minutes.
Transfer hens to platter.  Tent loosely with foil to keep warm.  Place baking pan over medium-high heat.  Add wine to pan drippings and boil until sauce is reduced to 3/4 cup, scraping up browned bits, about
10 minutes.  Gradually whisk in remains chive butter.  Spoon sauce over hens garnish with whole fresh chives and serve.

Shrimp Salad

March 23, 2018

This was served over cold wild rice and a bed of lettuce.
Shrimp Salad
2 small jars of marinated artichoke hearts
Sliced grape tomatoes
1 red pepper, julienned
1 bunch of green onions,chopped
Sliced black olives
Feta cheese
1 pound shrimp,cut into small pieces
Garlic Expressions Bottled Dressing-to taste

 

Chicken Salad by Margie

March 23, 2018

Loved this at book club, thanks, Margie!

Chicken Salad

1 pound of BuBa’s grilled chicken tenders,chopped
Chopped Celery
Sliced red and green grapes
Chopped Toasted Pecans
Mayonnaise
Do this to taste.  The chicken can be made the night before.  Serve it on a bed of  lettuce, but a bowl is fine too.

Fruit Salad by Margie

March 23, 2018

My new friend Margie is a caterer and I have enjoyed several of her delicious dishes.  Here is her simple fruit salad but not simple in taste!

Fruit Salad
1 cup of red grapes,sliced
1 cup of green grapes,sliced
1 pint strawberries,sliced
1 small container blueberries
The Dressing-
The zest of half an orange
The juice of half an orange
One half cup sugar
One half cup water
1 tsp.vanilla
Mix all ingredients in a small saucepan and boil until sugar is dissolved.  Refrigerate until ready to use.  Add the dressing to the fruit just a few hours before serving but the dressing can be made the night before.