08 Sunday Mar 2015
Tags
artichoke hearts, chicken, fresh oregano, fresh rosemary, lemon, olives, orzo, roasted red peppers, spinach
So many beautiful colors and flavors in this Mediterranean Lunch Bowl. Roasted red peppers, marinated artichoke hearts, luscious olives, orzo pasta, baby spinach, and grilled lemon & herb chicken. Pulled together from ingredients already in our fridge and pantry.
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11 Tuesday Dec 2012
Posted in gluten free, love to cook, Mediterranean, seafood
Tags
brown sugar, capers, olives, oregano, prunes, red wine vinegar, salmon, white wine
I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie. She’s invited me to do a guest post on her blog, which will be a first for me. I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together.
Lemony Thyme was actually the inspiration for this dish….which feels kind of cool. Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon. We tossed ideas back and forth on how we would prepare it but made no progress. I called up our love food photography… page and perused it until I landed on Chicken Marbella….why not. The ingredients work well with salmon (and we happen to have them on hand), in fact those punchy flavors coupled with the natural salmon oils might just be amazing. Yes, it shall be Salmon Marbella over Toasted Israeli Couscous for dinner.
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08 Saturday Dec 2012
Posted in appetizers, gluten free, healthy choices, love to cook, vegetarian
Whipped up a batch of Cowboy Caviar in honor of tonight’s Country Christmas themed Annual Company Party. I can not wait. While we work (and play) hard all throughout the year, the Christmas Party is a chance to spend an evening with my second family and their spouses. And inevitably make memories that will last us until next year’s party :) Did I mention, I can not wait!
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31 Friday Aug 2012
Posted in appetizers, gluten free, love to cook, Mediterranean, vegetarian
Tags
Basil, capers, garlic, lemon, Mediterranean, olive oil, olives, parsley, roasted red pepper
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy.
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09 Thursday Aug 2012
Posted in chicken & turkey, gluten free, love to cook, Mediterranean
We were first introduced to Chicken Marbella at a dinner party. Not just any dinner party, but a monthly affair that revolved around a different theme chosen by the host couple. We were each assigned a course and often a specific recipe to bring together to share.
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