Thursday, July 29, 2010

Launching.

Some of you may have noticed the new little banner at the top of the page. If you haven't, please take a moment to look up to the top of the page, and then you will know what I am talking about. If you don't look, I worry that this post will mean very little. And I want it to mean a lot. Don't worry, I will wait for you to look. 

There, now I feel better.

When I first started my little 'C. Mitchell Presents - Dinner' blog - I planned for it to first be one giant cook book. Then, I was excited to share my recipes with friends and family. Then as it progressed it became somewhat of source of therapy - a place for me to express my feelings, my failures, my concerns, my fears, my excitement, my happiness. What I wanted to be first be a place for me to record my favourite recipes so I would stop forgetting them, has turned into so much more. I feel that I have found this outlet to not only share my love of cooking but to share stories and connect with people too.

On August 10th, I am taking C. Mitchell Presents - Dinner to a new place. To a place that it has never been before. To a place that not only I will love but you will too. I am opening 'My Shop' on OpenSky. OpenSky is an incredible site that connects suppliers who create items with people who believe and trust these items and want to sell them. Only items that I know and love will be in the store. 

Picture it like this: I talk a lot about my addictions. I am addicted to chocolate, cauliflower, quinoa, blueberries, orange juice with ice cubes, pink lady apples, cooking magazines, barley, wedding magazines, plain yogurt, and I should probably put chocolate in there again. Ok, so if I had a store based on my addictions, these would all be for sale. It would be a great store, because you could find quite a few things. Now, My Shop will also have my favourite things. I am going to refer to them as my 'favourite' things because if I refer to the things that I am 'addicted' to, you may never want to buy them in fear that I won't want to part with them. Oy. I just love the thought of you being able to shop at home, know that the person that is selling it (Me) personally recommends it, and am able to answer any questions that you have personally.

I not only love this concept, but I have already had such a wonderful experience. One of their representatives called me on Tuesday morning and chatted with me for over a half hour. A half hour! I was like 'uh, I am a small timer... I live in Victoria Canada...you probably have better things to do like go to Times Square or something'. He spent a great deal of time going over everything with me. I feel that they are just as excited by this new adventure as I am. How personal is that? 

There are endless possibilities and I am excited to share my products with all of you. If you, or anyone you know may be interested in learning more about this - you can simply click HERE. And if you know anyone who is interested in supplying items, simply click HERE

OpenSky - I think that name says it all. The sky is the limit. So many possibilities, so many opportunities, so many items... 

So stay tuned - I will keep you posted. Save your pennies.

Now before I leave you for the night - I wanted to share a short and easy (probably the easiest) recipe ever.

Red chili pepper and lime butter

2 tbsp of softened butter
1-2 tsp of chili peppers (how hot do you like it)
1 tsp fresh lime juice

Stir the softened butter with a spoon - so that it becomes creamy. Add the chili peppers and the lime. Mix all together. 

Done. 

I know. Can you believe it? 

Serve over corn on the cob and embrace yourself. This is tasty.

Loves.

Enjoy!!



Tuesday, July 27, 2010

I'm back.


I'm back. I didn't go too far, but far enough - that I didn't have my 'tools' with me to do some recipe postin' while I was gone. Gone! But I'm back now. I didn't go far. Did I already say that? 

I have been away over in Point Roberts - or as I like to call it PR. My mom calls it 'camp' - which drives me a bit crazy - don't ask me why I let it - I just do. It's not a camp - there is no camping going on - no tents, no outhouses, no park rangers. When we go through the border, the US border guards ask me where I am going - and I like to say 'to our cottage'. I think, that if I said that I was going to 'camp' - they would ask me where my tent was, where the park ranger was, where the outhouses were... you see where I am going with this.

PR is a little piece of paradise. There aren't white sandy beaches, or dolphins, or outlet malls, or gourmet restaurants, or movie theatres. But there are, incredible ocean views, incredible beaches, black skies at night so you can see a zillion stars, beautiful sunsets, american chocolate bars, very very inexpensive libations, no hustle and bustle and it's quiet. Quiet! Oh it's a little piece of paradise that I am so fortunate to visit. 

While I was away doing nothing. Not literally, but pretty darn close. My 'better half' was in Vegas. Las Vegas. I am pleased that he made it home safely. No bumps or bruises. No jail time. And he didn't spend our life savings or wedding fund on one roll of the dice. If he did - I probably would have had to have called off the wedding.

Speaking of wedding - the bridesmaid dresses have arrived. And they are beautiful. I am very excited! I can't wait to see all the maids in them. Ha. It's funny to call them maids. I guess it's better than calling them BM's which is what I usually refer to them as. My girls. My bridesmaids. My BM's.

While I was off, living it up - reading magazines and watching the waves and my pups raising chaos around the neighbours, I did do a little bit of cooking. Not too much. Dinner one night for my mom and I and then the 2nd Annual Appetizer Party - please help Jules come up with a different name for it - we had 18 (I think) in for appy's and libations. I will post the recipes once I get the pictures.  

Right now I am sitting on my Royal Canadian on the lounger under the umbrella. It's a hot afternoon. The Weather Network says that it is only 19 right now - 66 F. I think that they are wrong. I am guessing 24-25. I don't have a nice cool summer recipe that I can post that would satisfy your tastebuds for tonight without having to turn the stove on - but this is a delicious recipe that is just in time for the long weekend - and making a breakfast that anyone would enjoy.

Pumpkin Pie Pancakes

1 1/2 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1 tbsp cinammon
1 tsp nutmeg
1 egg
1 cup milk
2 tbsp melted butter
1 1/2 cup pureed pumpkin 

In a large bowl, mix the flour, baking powder and salt together. In a separate bowl, whisk the egg and add to the milk and melted butter. And in another bowl, mix the pumpkin puree, brown sugar, cinnamon and nutmeg. Add the pumpkin to the wet ingredients and stir together. Add the wet ingredients to the dry ingredients and stir everything together so that it is all incorporated. 

Before ladling them on the griddle, you may want to taste for sweetness. I didn't want ours too sweet because the maple syrup would sweeten them up. 

Ladle them on the griddle, flipping when they start to bubble, and serve hot. 


We really liked these. Chris gave them a 5!

If you are not a fan of pumpkin pie - try adding fresh blueberries, raspberries or blackberries. Deelish. You can find the basic recipe HERE.

Alrighty - enjoy the sun. I have missed you - and promise to get some pics and recipes of the PR, aka Cottage, aka 'not camp' up soon.

Loves.

Enjoy!!

Wednesday, July 21, 2010

City vs. Farm


City dog (please don't try this at home)

Country dog.

City dog.

Farm dog.

Oh dogs. What would we do without them? When we went up to Summerland, Magnum was quite funny. He would either curl up in the back with Jules and hog the seat. Or he wanted up front. Chris let him drive for a bit - I was against it - but what can I do when I am holding this?

It's a lovely night tonight. I just looked out the window and can see the sky turning all different shades of sun. Red, yellow, orange, pink. I ran to the top of street to snap a few shots. I hope my neighbours didn't see me. I have some unattractive lounge wear on. 



I am definitely not a photographer - but love to take pictures. 

Ok let's get down to business. Bidnid. That's how the cool kids say 'business'. 

Chris and I worked hard this past Saturday. I spent about 5 hours out on the 'farm' aka - my front yard full of dandylions. Grrr. Chris spent lots of time on the inside (wow, that kind of makes him sound like he was in prison) - cleaning, cleaning and then a bit more cleaning. After a long day, we were wanting to order pizza, pick up fish and chips, order in chinese, pick up so sushi - but then we remembered that's not good for us. So we went with something healthy, easy and deelish.

I am not really sure what to call these - maybe something like Grilled Chicken and Goat Cheese Sandwiches. This recipe makes 4 sandwiches - dinner and lunch the next day.

Chicken Breast and Goat Cheese Sandwiches

2 boneless skinless chicken breasts - cut in half lengthwise - so that they are thin
4 slices of pancetta
1/2 head lettuce - cut in half 
8 slices of tomato
8 slices of goat cheese 
4 slices of stretch naan bread

BBQ Sauce
1 cup of ketchup
1/2 cup of brown sugar
1/4 cup white vinegar
3 cloves of minced garlic
1 tsp hot pepper flakes
Whisk all ingredients together.

Sauce 
1 cup of plain yogurt
8 basil leaves - chiffonaded
Coarse black pepper
Whisk all together.

Grill the chicken on the bbq - basting the chicken with the sauce as it cooks. Cook until tender and juicy. 

As cooking is chicken - drizzle olive oil on the cut sides of the iceberg lettuce and season with kosher salt and pepper. Place cut side down on the top of the grill - cook for about 4 minutes and then turn it to the other cut side. I know that this may sound weird - but it is delicious!

At the same time, cook the slices of pancetta on the grill, just to heat slightly - a couple of minutes.

With the stretch naan bread (basically naan bread that is more rectangular shapped), drizzle a small amount of olive oil on top. On one end place two thin pieces of tomato. Season with black pepper. Top with slices of goat cheese. Place these on the grill for about 5 minutes. I added these to the grill after I had turned it off - the cheese melted nicely and it warmed the naan bread up to a perfect temp.

Then assemble all of the goodness.

Chop the lettuce into thin strips and place on top of the tomatoes and goat cheese. Then add the piece of chicken and a slice of pancetta. Then drizzle the yogurt/basil sauce over top. Fold over the other side of the naan and you have a delicious dinner.

Chris rated this a 5!

I will definitely add these to my cooking repertoire (I don't really have one - but it sounded fancy to say).

What are you making for dinner these days? 

Loves.

Enjoy!!

Tuesday, July 20, 2010

Summer soup.

I am having one of those moments - a song - a simple song - and how many memories it brings.
My brother and SiL use this site - Grooveshark - and a guy at work reminded me of it the other day. It is the best site! You can find anything - create playlists - it's similar to iTunes - you just don't download the music.

Anyways... my dad used to love 'Seven Spanish Angels'. I found it last night - and have been listening to it over and over (that and 'Love the way you lie' by Eminem and Rhianna). My dad loved that song. It's a sad song, but a beautiful one. Ray Charles and Willie Nelson. Anyways - I am picturing my dad laying on the floor, with his headphones on and the music blaring through the speakers at the same time. Oh to have that moment back.

I have been busy in the evenings - my 'farm' is taking up a bit of time. I am loving the sun - it's so nice to have some beautiful weather for a change. 

I made this soup as an appetizer one night when Jules came for dinner. It was a quick recipe - I had an opened can of canned tomatoes that I needed to use, and lots of fresh basil. I will definitely make this again - and think that it would be nice to also let it cool and serve it chilled.

My Tomato Soup

1 (540ml) can of Diced Tomatoes
3 large garlic cloves - roasted
1 small onion - chopped
1/2 cup white wine
1/2 cup chicken or vegetable stock
Fresh basil - lots of it
Kosher salt and pepper
Plain yogurt - for garnish

In a pan saute the onion for 7 minutes. Add the white wine and let onions absorb in some of that goodness. Add the tomatoes, the roasted garlic, the sauteed onions and fresh basil to a blender and blend until there is a smooth consistency. Poor the blended tomatoes to a pot and add the chicken stock. If you would like the soup not as thick, add a bit more stock. Season with kosher salt and pepper.

Serve in a small bowl with a dollop of thick (greek style) plain yogurt on top. 

If you want to serve this chilled, you can simply remove the soup from the pot to a serving bowl and let it chill in the fridge.

Well friends that is it for me for tonight.

I hope you're enjoying the fantastic sun!

Loves.

Enjoy!!

Saturday, July 17, 2010

Guest Chef Series - Sam


Jules and Sam

I am very excited about posting this recipe. Last week, my 'Mitchell' family, all got together for our annual family reunion. Year 2 in Summerland at my brother and sister-in-laws. It was a great time. They have a beautiful place - they are very generous to host us - and we all fit in comfortably. As we plan for the weekend, one person is the 'ring leader' trying to keep us in order for the weekend, and sends out the email for us all to decide what we want to bring to 'feed the troops' and how we all want to contribute.

For the first family breakfast, we were all treated to Sam's delicious (did I say delicious?), sorry, I meant DELICIOUS breakfast. After a long, very long road trip getting there (we won't go there though), for Sam and my cousin Mitch and their two daughters, Sam stayed up late to make a beautiful breakfast for us all. 

I love breakfast. But I love this type of breakfast. It is something that can be done in advance, and in one dish contains everything that a good breakfast should. 

Sam and my cousin (looks very much like my Dad)

Sam is a wonderful person. She is fun, beautiful, loving and a great cuzzie-in-law. I was very excited when she agreed to be a guest chef. 

Let's meet Sam.

What is your favourite food to eat? anything with chocolate or rack of lamb
What is your favourite food to make?  lasagna or anything my kids will eat
Favourite kitchen utensil?  wooden spoon because you can do anything with it
If you could have dinner with anyone - who would it be, what would you eat, and where?  right now... it would have to be with my husband , rack of lamb, nice glas of red wine at the restaurant in Kauai that Marsh recommended that we had dinner at on the last night of our honeymoon. It has been a LONG while since we have had dinner alone and that would be nice!

I always love the last question. This was a good one. Sam - next time we come to Vancouver - Chris and I will babysit and you and Mitchy can go out for a nice dinner. We'll let Chris be the kid's jungle gym!

Now for Sam's recipe. 


Wife Saver
 
12 -16 slices of white bread ( I use the Italian whole wheat bread)
1 (1lb) package aged cheddar cheese
6-8sices of back bacon or 2 cups chopped ham (I use slices of ham)
8-10 eggs
1 tsp dried mustard
1/2 cup minced onion
salt & pepper
1/2 cup green pepper  ( I don't use as Mitch doesnt like pepper)
1/2 cup melted butter
1 cup crushed corn flakes
 
1. Grease bottom of an 11 x13 pan
2. Remove crusts from bread (I don't) and layer them on the bottom of the pan
3.  Add a layer of sliced cheese, and then a layer of ham followed by another layer of bread.
4.  Set aside.
5. In a medium bowl beat the eggs, then add dry mustard (I didn't use), minced onion, chopped green peper, and salt & pepper to taste.
6.  Pour egg misture over bread, cheese and ham.
7.  Cover and refrigerate overnight.
8.  In the morning preheat oven to 350 degrees Farenheit.
9.  Mix melted butter to the crushed corn flakes and sprinkle over top.
10.  Bake for 1 hour. 

I would seriously give this a try if you are stumped for a morning treat. I need visitors for breakfast (anyone interested?) because if I make this for Chris and I, we will eat it all. And, as you know that would be very unladylike of me and probably in someway - unattractive. 

Loves.

Enjoy!

Wednesday, July 14, 2010

Everything but the kitchen sink.


My t-shirt was my 'basket' for picking cherry tomatoes

Do you ever have one of those weeks when you haven't grocery shopped, and the fridge and cupboards are a bit barren? There are the essentials - milk, yogurt, apples, chocolate. Oh, I checked, there is no chocolate. I find that lately I have been shopping for what I need for that day - and not a shopping for a week. 

For tonight's dinner, I was feeling a bit challenged. I didn't want to have to go to the store, so I grabbed everything that I could find, and made what turned out to be a pretty good dinner. I had some leftover bacon that I used, a few peppers that had almost been forgotten, a small bit of chicken stock, a small amount of cream cheese - pretty much cleaning fridge.  My favourite part of tonight's was that I bought in a bunch of fresh herbs and cherry tomatoes from my 'farm'. It doesn't really get more fresh than that!

Summer Pasta

1 box (300g) bow tie pasta
6 strips of bacon - chopped into small pieces
3 boneless skinless chicken breasts - chopped into small pieces
3 cloves of garlic - minced
1 red and yellow pepper - chopped into small pieces
2-3 cups of cherry tomatoes - about 20
1/2 cup chicken stock
1/3 cup of cream cheese
6 large basil leaves - chiffonaded 
2 tbsp fresh oregano
1/4 cup fresh chives

Boil the pasta until al dente. Meanwhile, in a skillet, saute the bacon until cooked through, but not crispy. Transfer the bacon to a plate with paper towel to help drain some of the fat. Drain the skillet. Add the chicken to the skillet and season with kosher salt and pepper. Saute the chicken until cooked - about 8 minutes. Add the bacon to the chicken and the minced garlic. Then add the chicken stock to remove some of the brown bits on the pan - that's flavour :) Add the peppers and saute for 3 minutes. Add the tomatoes, the cream cheese and stir to help let the cream cheese melt to make a nice creamy sauce. Add all of the fresh herbs, stir all of the fresh goodness in. Then add a couple of cups of the pasta at a time to the sauce, to ensure that it all gets covered in the sauce.

And that's it. Super easy. Fast food. If you don't have fresh herbs - dried are just as nice - you won't need as much.

Well - that is it for me for tonight. Lots going on these days - it's a treat to just focus on writing about my dinner for the night. I hope that it was appetizing for you.

Loves.

Enjoy!

Tuesday, July 13, 2010

Oh how I love thee.



I LOVE onion rings. I would marry them if I could find someone to marry me. And how convenient would that be? I can wear them on my fingers. I don't really remember when I started to love them. I just know that if I am somewhere and they are on the menu, I am going to order them. Don't worry, I don't eat them everyday or anything like that. I wouldn't if I could either. I really wouldn't. Well, I am pretty sure that I wouldn't. I mean, well I just hope that I never have to be put into that position. 

Years ago, when my nephews were just starting baseball my sister would often call me to ask if I was coming to watch. I would hum and hah, and then ask what time, how long, and then I would casually throw in 'does the concession have onion rings'. At one point she had to ask if I was really wanting to go to the games to watch the boys play or eat onion rings. Hello! Isn't it obvious??

Anyways, I found a recipe for baking onion rings in the oven. THE OVEN!!! I am afraid to deep fry anything - so when I found this, it was like my birthday, Christmas, Easter, last day of school all in one! If you like onion rings, or LOVE them, you have to try these. I am not trying to tell you what to do or anything - but seriously these are DELICIOUS. 

I made these two days in a row. Don't worry - I am not addicted and making them daily. I had extra rings left over and a bit of buttermilk and I wanted to try using a different 'breading'. 

Onion Rings

2 medium sized onions
4 cups of ritz crackers (about one box)
1/2 cup and 2 tbsp of flour
1/2 tsp cayenne pepper
1 cup of buttermilk
Cooking spray

Pre-heat oven to 450.

Place the ritz crackers in a food processor and blend until fine.

Peel the onions and slice into 1/2 inch thick rings. Put them into a sealable bag and add 2 tbsp of the flour. Toss to coat the onions in the flour. Set aside.

In a bowl add the buttermilk and flour and whisk to blend together, season with kosher salt and pepper. In a shallow bowl add the ritz crumbs and cayenne pepper. 

Either spray a cooking sheet, or line a cooking sheet with parchment paper. 

Dip an onion ring (one at a time) in the buttermilk mixture, and then the ritz crumbs. Place them on the baking sheet. Once they are all on the baking sheet, use cooking spray to spray the tops of the onion rings (just one side) and then bake in the 450 oven for 20 minutes. 

I tried them tonight again, and instead of using the ritz crackers, I used panko bread crumbs. They weren't bad but they weren't as flavourful as last nights. I think that the panko bread crumbs were a bit too coarse and made the rings a bit dry. I think that I would try them again and maybe throw them in the food processor to make them a little more fine. And then I would add a bit of seasoning.  


I really would love to hear from anyone who tries these and tell me if they are as delicious as I think they are. 

Alright run! Grab them onions. Grab them crackers. Grab that buttermilk. And go to town. Run!!!

Loves.

Enjoy!!

Monday, July 12, 2010

The Strength of a Woman



I write this not because I am one, but because I have so many unbelievable, influential women in my life.

The strength of a woman can be compared to no other. A woman is able to take on other worries that are not theirs and carry the weight to relieve their friends and family. A woman can put everyone first before themselves. A woman loves unconditionally. A woman gives peace of mind when it seems impossible. A woman cries when you cry. A woman gives strength when strength is needed. A woman can hold her head up high when and walk proud. A woman recognizes her faults. A woman will walk with you. A woman will run with you. A woman will hold her family in her hand. A woman will hold her family in her heart. A woman will be a best friend. A woman will always support. 

I just wanted to send out to the woman in my life that mean so much to me. You all know who you are. 

Now - each of you - make one of these - it's delicious on a hot summer day.


Lemon Spritz

Lemon Vodka
Lemonade*
Club Soda
Lots of ice
Lemons for garnish

In a tall glass, add a shot (or two) of lemon vodka. Then fill the glass with lots of ice. Add lemonade to fill the glass half way. Then top the rest with the club soda. Add a slice of lemon for garnish. Take a seat on the patio - and enjoy.

*I have just found Crystal Light Lemonade sweetened with Splenda. It's really tasty.

Loves.

Enjoy!

Wednesday, July 7, 2010

Point form.


So much to say, so little time to say it. It's been an action packed week.

I have:

- hosted an Amazing Race for my co-workers - all around downtown Victoria. It was a huge hit with the team - everyone had the best time. I want to do it again really soon. I think that it would be so much fun to plan for a birthday party. 
- was on A Channel news. I am not famous... yet. Kidding. I was on tv though - for the Amazing Race. One of the tasks was to shop at Save On Foods for a family of 4 (we had 5 teams - so 5 families) - and then bring the food to the Mustard Seed food bank. A Channel was just wondering what we were doing. I was really saddened when I went to the Mustard Seed to drop off the clues and have a short tour. Chris and I are very blessed to have the food that we like when we like. And I am very fortunate to be able to cook what I want to cook. I am not sure what I can do - but I need to plan something to do to help out those in need. 
- celebrated my oldest nephew's 16th birthday. 16!!!! I know that some people roll eyes when you hear 'I remember when...' - but I seriously remember his birth like it was yesterday. I can't believe that this little bundle is now 16. He is old enough to get a driver's license. He is 2 years from graduating. He is 3 years from being legally allowed to drink in a pub. What???? Although he is 16, he is still that little punk who I love so much. He spent a great deal of the night cuddled up on me - he has always been that way. I don't want to sound 'psycho' but if I never become a mom, I have been so lucky to have him in my life, and I have been blessed to have him so close. 
- cracked my crown. My gold TOOF. Not happy about that. I am pretty sure that it's b/c I had a watermelon gum ball at my nephew's birthday and it probably did something that was going to happen anyway. Grrr. So, I had an appt today - and the dentist tried to fix it. They couldn't put the gold TOOF back in, so they did a filling - and I will get a completely new one. Thankfully the new dentist got the hint that I am petrified of everything dentist related. I asked my usual question 'do I need a root canal' - the usual answer 'no' was given. Which is good because A. I don't know what a Root Canal is, and B. I don't want one.
- made a batch of Lemon Blueberry Scones - I added zest and juice of a lemon and 1/2 cup of Liberte lemon yogurt. Yumma!!
- bought some new summer tanks - from Old Navy. I was in need of a few new ones - and I bought them just in time as we are having hot, HOT weather. Love it. 

Well friends - I'm sorry, but no new recipes lately. I made European Wieners for dinner last night. It was a little treat. Nice and easy. 


Enjoy the heat.

Loves.

Enjoy!

Sunday, July 4, 2010

Happy July 4th.

I just looked at the calendar and see that it's July 4th. I have known all day that it was July 4th. Have known all week that it is July. I just kind of shocked me for a minute - that it is JULY 4TH!! I just can't believe how quickly June passed. I know that July and August will go by so fast and before we know it Fall will be here - and then our wedding date will be here. Now I am stressing, slightly hyper-ventilating and having sheer panic set in. Breathe. BREATHE. 

Well just like July has come so fast, so has the end of the weekend. It was a busy one but a good one. I spent about 4 hours in the garden yesterday trying to remove all of the weeds from my beds. Does it ever end? We ended yesterday with a movie - Knight and Day - it was a good one. 

Today, July 4th, is also my friend Tracy's daughter - Emma's - birthday eve. We had them over for dinner and had a great visit. I made a macaroni and cheese recipe that Tracy found on The Pioneer Woman's website. It was delicious. I made it a bit different, not a lot different. I will definitely make this again - and will share shortly.

I also made a fresh tomato and feta salad. And a batch of coconut ice cream for dessert.

Tomato Feta Salad with Basil

3 tomatoes thinly sliced
Feta cheese - thinly sliced 
Basil - 8-10 leaves 
Olive oil
Balsamic vinegar
Kosher salt and pepper

Thinly slice the tomatoes and arrange them into 3 rows on  plate that you will use to serve on. Place a thin piece of feta between each tomato. 

Chiffonade the basil - by layering the basil leaves and roll them up lengthwise and then thinly chop into thin strips. 


Please don't look at the hand in this picture - my 80 year old neighbour* would be very embarrassed to know her hand looked so hideous.  *Or me.


Season the tomatoes with kosher salt and pepper and then top the basil on top of tomatoes. Drizzle with olive oil and then the balsamic oil. 

This is a great salad to have with a meal or an appetizer.

Alright - time to rest up for a big day tomorrow. We have put together an 'Amazing Race' for my department at work. It's been a lot of organizing - but I know that it is going to be a great time. I am just hoping that everything runs smoothly.

Loves. 

Enjoy!!

Friday, July 2, 2010

Bring on the weekend.

Happy day after Canada Day.

Happy Birthday to my dear friend Jocelyn! Who I will be calling.

I celebrated our country's birthday by working and then a BBQ at a friend's house. It was a very good day. We played Bocci, ate good food, and watched a good game of Beer Pong. I did not play. 

Jozie and Magnum came to work with me yesterday. No, they are not going to do it full time, they prefer to stay home and nap, eat, drink, work, sleep, wait for us to come home... It was a treat for everyone. 

We ended the day driving home and pulling over to watch the fireworks. I love fireworks. Chris... not as much as I do. He humoured me though, and enjoyed them.

I haven't been cooking too much as of late. I have been planning an Amazing Race for our department at work that is happening this Monday. I can't share any details yet - but it is going to be good. I have been doing some fast food lately - which is my favourite type of food.


Grilled Quesadilla (appetizer) - will post recipe soon


Chris pledged a co-worker a couple of weeks ago for the Prostate Cancer run. In return, he gave Chris a big chunk of fresh halibut that he caught just the day before. We love halibut. And if it is fresh from the sea - it is oh so much better.  I made a very quick salad and pan seared the halibut for a great delicious dinner. 

Mixed green salad with seared Halibut


Fresh halibut 
Mixed greens
Yellow pepper - sliced into thin strips 
Cherry tomatoes

Dressing:
Olive oil
Apple cider vinegar
Balsamic vinegar
Lemon juice
Kosher salt and pepper
I don't usually measure - I do an even amount of olive oil and cider vinegar. Then whisk in about a 1/3 of the balsamic vinegar and lemon juice. Add a pinch of kosher salt and pepper - and whisk it all together. 

Wash the halibut and pat dry with paper towel. Season with kosher salt and pepper. In a skillet, heat it over medium heat, and add a splash of olive oil. Heat each side of the halibut for about 7 minutes - until each side is lightly browned. Remove it from the pan and give it a drizzle of fresh lemon.

I added a bit of greek yogurt that I put a bunch of fresh chopped basil in - on top. It was a delicious addition. 

I am hoping that Chris gets a bit more of this halibut. I can't wait to try this again. It was the first time that I had seared it like this, and it was easy and very tasty.

Alright - it's Friday night - and I am just thinking of how things are different. I remember when Friday night came around and how I would love to go out. Now... oh how I love being a homebody. Is that so wrong? Am I so boring? Oh well...

Loves.

Enjoy!