Food Maker, Chef, and Traveling Diner
I don’t know about you, but I’m exhausted. This whole holiday season has been the most amazing, honest experience I’ve had in a long time. I love Christmas! It truly does bring out the best (and the worst) in people, but I think that it’s …
Sunday afternoon…It calls to you, forcing you to get out of bed, even with the knowledge that you don’t really have anything to do. But you do have something to do: afternoon brunch. I love brunch, especially if it involves friends, food and chatter. This afternoon …
Me, Kyle in the red and my sister Kristen behind
Kyle, Kristen, and Me
If you missed Catering in Lake Tahoe Part I please review here. Thank you! After we got everything out of the Jeep, we finally got a little sleep in time to wake up and make it to the property for the walk through. During a …
Life is a funny thing–just think about it. When we think the same hum drum happenings couldn’t get any worse, they do; and when we decide life is peachy as a whipped trifle on a sweet summer day, it sometimes is. I love that I’m …
Lets just make this quick and dirty. well not too dirty
I made these with the absolute intention of making space in the fridge. I used to make “Fuji wraps” which is what my co workers would ask me for when Italian wasn’t cutting it for the evening. They were a mixture of diced veggies and meat in a soy and spicy Asian sauce piled into Romain lettuce. This is actually a play on a spinach salad this wrap. It can be mixed into a more Italian style by using balsamic vinegar instead of Sriracha , pancetta instead of turkey bacon , and extra virgin olive oil instead of soy sauce.
I hope you fill your lettuce with all things yummy and enjoy the spring with some fresh veggies.
4 pieces of turkey bacon sliced
1 cup of shredded cooked chicken
2 1/2 cups of spinach leaves washed
1/2 small onion minced
1 clove of garlic minced
1/2 cup of corn cut from the cob
1 tablespoon of oil
1 tablespoon of soy sauce (this is adjusted more or less regarding salt of your bacon and how your chicken was cooked)
Sriracha to taste
black pepper to taste
5-7 pieces of Romain lettuce
put oil in the pan heat till hot add sliced pieces of turkey bacon cook till crisp and set aside on a paper towel
to the pot add onion and saute till translucent then add garlic and cook for 5 minutes
add spinach and corn and cook till spinach is wilted and corn is heated through
last add the cooked chicken and turkey bacon so it doesn’t get dry. heat it through and incorporate all ingredients
If you want the turkey bacon to be really crispy top the lettuce wraps with the bacon and don’t mix in with the other moist ingredients
Add soy sauce and black pepper
Taste and adjust seasoning
Scoop into lettuce leaves and Top with Sriracha to your preference.
Easy!
if you make it the Italian way then you just render the pancetta like the turkey bacon, set it aside
add balsamic to the chicken to season
and top with very good extra virgin olive oil to finish
Cheers
These women are the core of my heart. They have taught me more then I could ever imagine. My family is created of these die hard matrons who make everything in their lives about their families. These are the people who taught me my love …
I love food as a celebration. Large parties, huge spreads of tons of food that have peoples eyes opening wide and mouths salivating and pleasant aromas and sights to only be quieted by the shoveling of food in to mouths. Those are the times I …
I’ve been food crazy lately see my last entry and I have a couple of food outings that I’ll be attending in the next couple of weeks as well. So those should be super fun!
I don’t want to wash another dish for a long time but I will I know I will.
I made about 30 pans of food for Sunday, chopped till my hearts content, making sauces from scratch, filling pastas, blanching, baking, braising, stewing, shredding, slicing, roasting, slow cooking, ever single pot bowl in my house was probably used, washed, and used again and washed again. My back hurt, my knees were bothering, I was hot and had a thousand things going through my head and remembered that I used to do this every day, all the time, well not to the extent of just me doing it but got the same old feelings back again it felt nice.
Here’s the updated menu and the pictures I was unfortunately up to the boiling point with things to do rather then taking pictures so these are shots some I took, my sister took, and some my dad took and we still missed some of the food Oh well!
It was about a three day process of shopping, organizing, usage of ice chests and dinning room tables, and 24 hours of solid cooking but the amazing amount of feedback I got from my friends and family was worth all a million dishes which is also what I had to do. A solo event like this really made me miss my old facilities but I was so proud of myself being able to make this all work in the space I had to use.
Three stuffed pastas
Ground beef and rapini with creamy tomato sauce
Braised steak, Italian cheese, and mushroom with mushroom marinara
Chicken cacciatore with mixed vegetable red wine sauce
Shells three ways
3 hour Stewed Marinara
Italian mac n cheese with mozzarella, parmesan, garlic and white cheddar
Prosciutto “Carbonara” with Haricot Vert
Chicken three ways
Herb encrusted Chicken breast
Chicken Cordon Bleu
Chicken with melted provolone
Salads
Mixed green salad button mushroom, roasted beets, and garbanzo beans with homemade blue ranch dressing
Grilled shrimp salad with roasted asparagus, orzo, and spinach in a lemon cilantro vinaigrette
Balsamic cob spears with home made creamy balsamic roasted zucchini, maple bacon, hard boiled egg, and tomato
Kalamata, black olive, and green olive spicy tapenade
Bean Dip
Spinach dip
Cheese and fruit plate
Crostini, chips, and mixed nuts
Some things were set up a little weird but I had so many people helping me put out food and trying to be really helpful I had to use all my patience and stop being a perfectionist on everything and just get the food out so I could relax with my family. It was really amazing and so much fun.
Kimberly
Unrivaledkitch
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I’ve been cooking a good amount. I mean eating is a priority in my life but cooking is the means to the madness. I haven’t been motivated to write, seeing as it’s just a medium to which I love to get my food out there, …