Easy recipes are always welcome in my kitchen!  I’m sharing one of my favorite winter soups with you today.  This hearty soup is filling and a meal in itself!  I dreamed this combination up a few years back.  My family has been enjoying it ever since.  I used herbs and spices from the Sangre de Cristo Spice Company, all organic and hand blended…only the best!  I hope you’ll try this recipe.  Add some crusty French bread and a hearty red wine.  I think you’ll love it!

Tortellini and White Bean Soup

¼ cup olive oil

3 Leeks, washed and thinly sliced

3 cloves garlic, finely minced

5 shallots, peeled and thinly sliced

1 bunch escarole, swiss chard or broccoli rapini washed well and chopped

8 cups vegetable broth

½ tsp. SdCSC thyme leaves

1 tsp. SdCSC oregano

1 tsp. SdCSC dry basil

1 tsp. SdCSC sea salt

½ tsp. SdCSC ground white pepper

2 cups small white beans, cooked (canned cannellini beans drained and rinsed will do)

1 package cheese tortellini

Shaved parmesan cheese

Sauté the vegetables in olive in a stock pot.  Add the broth and remaining seasonings , bring to a boil.  Lower the heat to simmer and let cook for ½ hour.  Add cooked beans

and tortellini simmering for 15-20 minutes, until the pasta is just tender.  Ladle the soup into large bowls and garnish with shaved parmesan cheese and ground black pepper.  Serves 4-5

Melissa | Finally Friday!, food & entertaining | 02 6th, 2015 | 1 Comment »

This is a great recipe the whole family or special guests will enjoy.  It’s easy to prepare and so delicious.  I found this recipe via a Facebook group, BodyNomics, altered it a bit and loved the end results!  The delicate flavor of shitake mushrooms really adds to this recipe.  I recommend serving it with Caesar salad, crusty bread and a good Chianti.  Perfect for a chilly evening!  To your health!

Chicken Lombardy

Ingredients:
8 oz package(s) sliced fresh shitake mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake covered, at 375 degrees for 25 minutes .

Melissa | Finally Friday!, food & entertaining | 01 30th, 2015 | 1 Comment »

I love sharing great recipes with  you and even more when my friends share their favorites with me!  Today I’m featuring a yummy soup prepared by my friend, Jan.  This looks like the ticket for a chilly winter’s evening meal.  A crisp green salad is about all you need to accompany this easy recipe for Loaded Potato Soup you’ll find on myrecipes.com.  I’ve found several really good things on this site so I’m excited to try this one.  Let me know if you make it as well!  And don’t forget to add a wonderful glass of wine….cheers!

Loaded Potato Soup

Melissa | Finally Friday!, food & entertaining | 01 23rd, 2015 | No Comments »

What is Talica, you ask?  It’s a wonderful organization that is 100 % dedicated to expanding access to information for public schools and others in very rural and isolated areas of Central America.  You can read more about this non-profit group here:  www.talica.org.  The pictures above are just an example of what Talica does with funds raised.  This building, before and after, is now the site of a wonderful community center on the first floor and a library on the second floor.  Representatives from Talica travel to remote areas in Central America to meet with people, see what is needed and then decide how funds will be invested to help.  This particular building is located in Balgue, Ometepe, Nicaragua.  It is the information base for the entire area, serving over 1,000 children and parents.  Literacy is so very important for people all over the world.   Sue Ellen Wortzell, Founding Director of Talica, is an Atlanta educator who works tirelessly to promote Talica and its goal to educate and inspire people in Central America who would not otherwise have this opportunity to learn.  Talica is dedicated to bringing books and information to rural impoverished regions of Central America.   The written word, as presented in books for all ages, is what opens the mind and allows people to grow and experience life at its best.  Their motto:  We find schools that can’t find us!

Talica North/South Dinner 2014

On Saturday, January 31st. a very special event is taking place at one of my favorite restaurants, Coastal Kitchen.  The North/South dinner will be held in the private dining room of the restaurant.  Two amazing chefs will join to provide an elaborate meal that will delight and satisfy the most discerning palate!  My friend, photographer, Donna MacPherson is on the Talica Board of Directors, hence the connection with the North.  Donna was born in Nova Scotia and visits family there regularly.

Chef Alain Bosse

Chef Alain Bosse aka The Kilted Chef, will represent the North, via Donna’s invitation.  He travels to St. Simons Island for the event from Nova Scotia. He brings the most delectable lobster and mussels with which to prepare several of the evening’s dishes.  What fun to watch this talented chef prepare fresh seafood and other yummy treats!

Chef Darin

The South is represented by Chef Darin Sehner from Savannah’s The Mansion On Forsyth Park.  Chef Darin is the talented executive chef at this fabulous property that I featured in a recent post.  He is delightful and uber talented as well!

Both chef’s will work together to create an evening you will never forget!  An event like this doesn’t come around every day!  I highly recommend the dinner as well as supporting the organization, Talica.  More information on this event is on the website, listed above.  Bon Apetit!

Melissa | food & entertaining | 01 22nd, 2015 | 1 Comment »

French Onion soup!  I made it for dinner Tuesday night and I’m sharing this delicious recipe with you today.  Pair it with a chopped salad of butter lettuce, radicchio and endive spears.  Toss the salad with a light vinaigrette and you’ve got a perfect winter meal!  I hope you’ll love this recipe as much as we do.  It’s easy to double for more servings too.  Get out your soup pots and start cooking!

French Onion Soup

5 tablespoons butter

3 large white onions, peeled and thinly sliced

1/2 cup + 2 tablespoons Madeira wine

1/2 teaspoon dry thyme leaves

1 bay leaf

4 cups beef broth

4 cups chicken broth

sea salt and pepper to taste

1 tablespoon balsamic vinegar (optional)

8 slices French bread (stale or lightly toasted)

1 cup shredded gruyere cheese

Melt the butter in a large Dutch oven.  Add the onions and cook for 15 minutes, until the onions are beginning to brown.  Add 1/2 cup of Madeira, 2 tablespoons at a time, allow to evaporate before adding more.  Cook for 15 more minutes.  Add the thyme, bay leaf and broths.  Reduce to simmer and cook for one hour.  Add sea salt, pepper, balsamic vinegar and the remaining 2 tablespoons of Madeira.  Ladle the soup into four bowls, place two slices of French bread on the top and cover with shredded gruyere.  Bake at 350 degrees until the cheese is bubbly and just beginning to brown.

Melissa | Finally Friday!, food & entertaining | 01 16th, 2015 | 2 Comments »

Chef Dave is at is again!  His energy and drive never cease to amaze me!  The entire dining area of his wonderful restaurant Halyards has gotten a facelift!

Comfortable banquettes and booths provide a cozy feeling for diners to sit back and enjoy a delicious meal….

The nautical theme plays out with beautiful bronze stingrays and other sea life mounted on the walls.  Sails at full mast are also to be found, representing the owner’s love for the sea and island living.

The bar, renovated in 2014, is just the place to enjoy happy hour specials still available through March.  Mr. T and I love to have a glass of wine and a couple of appetizers on a weekday evening…the perfect way to end the day!

The winter dinner menu at Halyards is full of yummy choices.  Always fresh catch and locally grown produce keep us going back for more.  Excellence is the word that comes to mind when I think of Halyards.  If you haven’t been lately you’re missing out on a truly wonderful dining experience.  Let Chef Dave’s staff welcome you, cater to you and create an evening you’ll always remember!  Go here to make reservations or preview the menu:  http://www.halyardsrestaurant.com/

Halyards – 55 Cinema Lane – St. Simons Island, GA – 31522- 912-638-9100

Melissa | food & entertaining | 01 13th, 2015 | No Comments »

In my post yesterday I promised some slow cooking recipes.  This is one of my favorites!  The aroma of chicken with shallots, white wine and figs is indescribable!  I think you’ll love this!  Prepare a crisp salad of winter greens…perhaps a baby organic kale salad with toasted almonds and a light vinaigrette.  A nice pinot noir would be perfect and crusty bread if you’re not avoiding gluten.  The day someone creates a delicious, crisp baguette that is gluten free will be a blessed day for me!  Enjoy making and eating this wonderful meal!

Magic Skillet

Slow Cooker Chicken with Figs and Blue Cheese

1 whole chicken cut into serving pieces

2 tablespoons Golden Isles Garlic Olive Oil

sea salt and freshly ground black pepper

3 medium shallots, peeled and coarsely chopped

2 bay leaves

4 fresh thyme leaves

3/4 cup dry white wine (cook with wine you would drink)

2 tablespoons fig balsamic vinegar (also available at Golden Isles Olive Oil)

1 tablespoon fig preserves

12 dried Black-Mission figs

1/2 cup crumbled blue cheese

fresh organic arugula for garnish

Sprinkle the chicken pieces with sea salt and pepper.  Heat the olive oil in a large skillet and fry the chicken, three minutes on each side.  Add the chopped shallots to the pan and toss to coat with oil.  Pour the chicken, shallots and any oil into the slow cooker.  Add the bay leaves and thyme to the pot.  Stir the wine, fig balsamic and preserves together and pour over the chicken.  Cover and cook on low for 5-6 hours making sure the chicken is tender and clear juices flow from it when tested with a fork.  While the chicken is cooking soak the dried figs in hot water for about an hour.  When the chicken is finished cooking, remove it, discarding the bay leaves, and place on a serving platter.  Heat the remaining cooking juices in a large skillet, bringing to a boil.  Add the figs and and cook over high heat until the sauce reduces by half.  Pour this mixture over the chicken pieces, sprinkle with blue cheese crumbles and arugula.  That’s it!  A deliciously easy meal that pleases everyone!

Melissa | Finally Friday!, food & entertaining | 01 9th, 2015 | 1 Comment »

Yes, I have been accused of being a “food snob”.  Having spent years in the kitchen, both of my restaurant and my home, makes that almost inevitable!  And for many years I considered having a “crockpot” or what we now term, a slow cooker, was never going to happen in my world!  But necessity prevailed and testing the waters became important as my life got busier.  A friend told me about a wonderful Hamilton Beach slow cooker with three sizes of pots for cooking more or less…whatever works.  I love this machine.  It has made my life easier when I use it on busy days.  And I’ve learned so much about making really good food in this little pal of mine!

Searching for cookbooks that would guide me on my quest came next.  I began my journey through Google and found three cookbooks I’m treasuring.  Of course, I’m always altering, adding and changing, but the basics of each of these books by cookbook authors, Deborah Schneider and Michele Scicolone, have paved the way for many delicious meals that are ready when the family gets home in the evening.  The whole house smells warm and inviting with hints of onion, garlic and fresh herbs as we come through the door.  Dinner together is a very important ritual in our life.  It’s the time we share, discuss and connect.  Having a wonderful one dish meal with a good glass of wine completes the deal.

I love The French Slow Cooker by Michele Scicolone.  Her recipes taught me the method of browning meats, veggies and beginning sauces before putting everything into the cooker.  This makes for a visually appealing dish as well as a delicious one!

And Michele’s book, The Mediterranean Slow Cooker, is another winner.  We love the flavors and variety of this particular cuisine.  This book does not disappoint!

Finally, The Mexican Slow Cooker, by Deborah Schneider, offers up soothing south of the border comfort foods for chilly evenings.

I’ll be sharing specific recipes with you over the next couple of months while the weather is cool.

Melissa | food & entertaining | 01 8th, 2015 | 6 Comments »

The new year is underway!  In trying to decide what to take to the celebration we attended at our friend’s home here on the beach I thought of many different things I could prepare.  Ultimately I chose three of them and made a platter of finger foods that turned out to be yummy and perfect for the occasion!  I’m sharing what I made as well as the recipes.  This was a great trio of dishes to present on a large platter for friends to enjoy!  Let me know if you try any of these……I think they are divine!

Roasted Chickpeas

 Bleu Cheese Pecan Ball

Mediterranean Palmiers

Roasted Chickpeas

This simple recipe comes straight from Martha Stewart Living.  I have heard of roasting chickpeas and intended to try it way before now.  I had the ingredients in hand and thought it would be the perfect little crunchy accompaniment to the rest of the dishes.  I was not wrong!

1/4 cup extra virgin olive oil

2 cans chickpeas, rinsed, drained, and patted dry

1 teaspoon cayenne pepper

1 tablespoon cumin seed (I used powder and it worked perfectly)

Coarse salt

Preheat oven to 450 degrees.  Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes.  In a medium bowl, combine chickpeas, cayenne pepper, and cumin.  Season with salt and toss to combine.  Place chickpea mixture on hot baking sheet and spread in a single layer.  Bake until chickpeas are crisp, 10 to 12 minutes.  With a slotted spoon, transfer to paper towels and let cool slightly.  Serve warm.

Bleu Cheese Pecan Ball

1 8 ounce package cream cheese

2 tablespoons butter

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

3 dashes Tabasco hot sauce

1/4 teaspoon coarse salt

dash of ground white pepper

6 ounces Buttermilk Bleu Cheese

1 shallot, minced (about 1 tablespoon)

2 teaspoons brandy (optional)

1 cup toasted pecan pieces

Water crackers for serving

Place butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper in the bowl of an electric mixer with the paddle attachment.  Mix to combine.  Stir bleu cheese and shallots into the mixte, add brandy, if desired.  Form a ball and roll in toasted pecan pieces.  Refrigerate until ready to use.

Mediterranean Palmiers

1 sheet of puff pastry, thawed

1/4 black olive tapenade

1 tablespoon extra virgin olive oil

1 shallot finely minced (1 tablespoon)

1 cup finely sliced crimini mushrooms

1/2 cup julienned sun dried tomatoes

1/2 cup chopped artichoke hearts

2 tablespoons capers

Parmesan cheese shavings

Preheat the oven to 425 degrees.  Roll the puff pastry dough as thin as possible to form a long rectangle, do this on a floured surface to prevent sticking.  Spread the dough with the tapenade.  Heat the olive oil in a saute pan and add the shallot, mushrooms, tomatoes, artichoke hearts and capers.  Saute for about five minutes.  Spread this mixture over the tapenade.  Top with shaved parmesan cheese.  Roll the two long sides toward the middle of the piece of pastry, until they meet.  Slice 1/2 inch slices and place on a parchment lined baking sheet.  Place the baking sheet in the freezer for 20 minutes.  Remove and bake 17 – 22 minutes or golden brown.

Melissa | Finally Friday!, food & entertaining | 01 2nd, 2015 | 2 Comments »

Our time in Atlanta last week was certainly NOT uneventful!  We arrived in foggy, rainy weather that worsened as the day continued.

I have always loved a good corn dog so when our kids recommended we have lunch at one of the hot new restaurants, Palookaville, in Avondale Estates we all piled in the SUV and headed out.

I was not disappointed!  These hand-made corn dogs are the best I have ever eaten….ever!  Choose from an all beef corn dog, one with kielbasa or choose Italian sausage.  For the ultimate experience try the “Fryinstein” that includes all three on a stick, dipped in Palookaville’s famous corn batter and deep fried.  Dip these delicious dogs in regular or hot deli mustard…wash it down with one of the many cold brews on the menu and enjoy!  Bananas Foster on a stick?  You bet!  Owner, Jim Stacy, has created a fun filled menu with something for everyone!

The restaurant was packed with people full of holiday spirit spilling out onto the sidewalk.  We had quite a wait due to the crowd but we didn’t care.  It’s always fun when our family gets together.  We all love great food….unusual restaurants and good libation.  We were not disappointed at Palookaville.  “Bubba”, our server, kept us entertained and kept his cool as the Carnie atmosphere in this popular eatery overflowed with merrymaking diners.

Little did we know that the table of six seated next to us was comprised of members of the heavy metal band Mastodon.  Bass player, Troy Sanders sat at the end of the table nearest Mr. T.  During our lively conversation something was said that caused me to nudge my lovely husband in the arm just as he picked up his nearly empty glass of red wine.  The glass went flying, crashing to the floor inches from Troy’s feet.  Thank goodness it wasn’t full!  I must have turned the same shade of red as the wine…..how embarrasing!  My stepdaughter, gracious enough to pick up the glass which cleanly snapped stem from goblet, made our apologies.  Another story for our family’s annals of what we always term “The Griswolds Go Out”.  Just a note:  Bubba told us who the band was after they left and all of this happened.  Later that evening we ran into Troy AGAIN when my step daughter and I went to Walgreen’s to pick up a few things….what are the chances?

It’s never a dull moment in our family!  That’s one of the things I love about it all!  Another Christmas has passed….a New Year is about to begin! Celebrate….be safe….treasure your family’s stories and the history you create sharing good times.  2015 promises to be an awesome year!

Melissa | food & entertaining | 12 29th, 2014 | 1 Comment »