-
Fourth of July Series part 3 ~ Oven Fried Chicken Sliders
Welcome back for part 3 of our Fourth of July series. Last time I shared with you Bow Tie Pasta Salad with Basil Vinaigrette. Today’s recipe is Oven Fried Chicken Sliders. I love this recipe. Truth is, I think I like them even more because they are a mini version of the full sized sandwich. I have a bit of a history with “mini” foods but I think that might be a story for another time…
-
Fourth of July Series part 2 ~ Bow Tie Pasta with Basil Vinaigrette
Welcome back for part 2 of our Fourth of July series. Yesterday we kicked things off with a Lynchburg Lemonade Cocktail made with homemade sour mix. And just a side note on that homemade sour mix….. Please, please never ever buy pre-made sour mix again. Please? Promise me? Yes? Okay. I feel better now. Back to the subject at hand. Pasta Salad!
-
Fourth of July Series part 1 ~ Lynchburg Lemonade Cocktail
Hello there! Today I’m kicking off a mini series in honor of the Fourth of July (insert fireworks here; boom! pow! ooooo! ahhhh!).
Whether you are headed to a big party, the park for a picnic, or just having a small gathering at your own place, the four recipes I offer to you over the next few days will help make your Independence Day celebration delicious. The idea is that you can make these ahead of time and at the start of the party. They will keep and still be enjoyable as they come to room temperature so you too can enjoy the holiday! Serve these four for a complete party or add to it crudites, chips and dips and a green salad and you have the ultimate (and low maintenance) spread. Additionally, these recipes can easily be doubled or halved to make just the right amount for your shindig.
-
Tradition and Italian Style Steamed Mussels
I’m a lover of tradition. Whether it be a husband and wife taking a 45 minute Sunday drive every week to share their favorite breakfast muffin, a group of girlfriends meeting up for a weekend away from all corners of the country, or an annual family photo album (yes, our 2013 album is “still in the works”).
Traditions make you feel a part of something bigger than just you; something to look forward to and something to treasure. They connect you to others. I have a lovely tradition I share with a friend I’ve had since early childhood. It is something we both look forward to. It first started when I was living in Seattle and she was (and still is) living in San Francisco. I traveled a lot for my job then and when I could, I would route through San Fran stopping in to say hello to my friend I grew up with in Vermont. We would have a night out for dinner, or perhaps a Sunday brunch, but after high stress hectic work weeks, we were both just as happy to have chilled out evenings at her house, cooking in her fantastic kitchen and just having a good ol’ catch up. There’s one meal we ALWAYS make. You see, I CRAVE the salads she makes and she quite likes my mussels. So we grab a bottle (or two) of wine, a beautiful French baguette, she makes the salad, and I make the mussels.
-
Roasted Beet and Goat Cheese Salad
Today I want to share with you one of my favorite flavor combinations; beets and goat cheese. There’s just something about it. An earthy roasted and sliced beet combined with the creaminess of goat cheese and finished off with the zip of a vinaigrette.
-
Side Dish ~ Bacon Brussels Sprouts
I’ll be up front right now; I have a lot of side dishes coming your way! Normally, my protein is the star and hogs all the glory but lately, I’ve been making my side dishes the star and the main protein has taken the back seat a bit. It’s nice to change things up a bit!
I’ll give you a few hints…. You’ll see some beets and some cauliflower, maybe some cucumbers and even some broccoli stems in LSL posts in the near future. I know, you’re intrigued by the broccoli stems aren’t you? Why should the florets get all the attention?? The stems are wonderful!
Well, I guess we should put those all aside for the time being and let the Brussels sprouts be star today!
-
Drunken Chicken Wings
Sometimes I think I live under a rock. I mean where was I when all my friends in college were headed to ten cent wing night? Where was I when platters of 100’s of buffalo wings were ordered for every football Sunday of the season? Where was I?!?!
Late to the party I tell you! Late to the party!
-
Return from Hiatus and Kale and Turkey Stew
Well, I’ve returned. I’m back from my unintended hiatus. I never intended on being so inactive here at LSL this month but two trips taking up two weeks away from the house have made things crazy.
We’ve had so much fun and I plan on telling you all about it in upcoming posts. In good time my friends. In good time.
-
Turkey “Cobb” Salad
When thinking of what to put together for dinner this past week, I was really thinking of a true Cobb salad. Chicken, egg, avocado, blue cheese and bacon among a pile of greens and tomatoes and onion. All of this of course to be topped off with a thick and creamy dressing. You know, one of those salads that end up with more calories than a bacon cheeseburger?
Yeah, that’s what I really wanted.
Using my better judgement (for once) I opted for this Turkey “Cobb” Salad instead. Beautiful, fresh leafy greens topped with chopped turkey, thinly sliced carrot, sliced cucumber, chopped tomato, blanched green beans, blanched broccoli, and topped with a lightened up buttermilk ranch dressing.
-
Buttermilk and Herb Marinated Chicken Served on a Bed of Spinach
Friends, I have a great one for you today! Huge HUGE hit in this house. Any leftovers are great for salads and sandwiches the next day. In fact, I’m a little sorry that I didn’t make extra so there would be leftovers. Buttermilk and herb marinated chicken on a bed of spinach looks very elegant but cooks up quickly which makes it a possibility for the mid-week menu.