Crunchy Cucumber Vegetable Salad
Ingredients:
4 mini persian cucumbers, cut into rounds
1 pint cherry tomatoes, cut in half
I recently visited my daughter in her new home in La Jolla and brought her out to dinner at Georges at the Cove, a lovely restaurant overlooking the ocean that is known for "George's Famous Soup" in addition to its gorgeous view. I remember loving the soup when I visited this restaurant many years ago and it was still just as delicious. I made a healthy adaptation of it at home with much less cream plus more broccoli and beans and it tasted amazing!
2 T olive oil
2 diced carrots
1/2 diced onion
2 stalks celery diced
1 head broccoli, stalk stems chopped small and florets small
2 teaspoons dried thyme
2 teaspoons dried oregano
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
1⁄2 teaspoon Tabasco sauce
1 cup diced smoked chicken (I used rotisserie chicken that I flavored with 1/2 teaspoon Mesquite Liquid Smoke)
1 can rinsed black beans
1/2 cup heavy cream
salt & fresh ground pepper, to taste
Sauté carrots, onion, celery and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add hot chicken stock and reduce by one-third. Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes. Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch if desired).
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Georges by the Cove Soup as served at the Restaurant |
George's Famous Soup Original Recipe Ingredients:
1⁄2 cup unsalted butter
1/2 cup dices carrot
1⁄2 cup diced onion
1⁄2 cup diced celery
1 cup broccoli stem, peeled and diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1⁄4 cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
1⁄2 teaspoon Tabasco sauce
1 cup diced smoked chicken
1 cup cooked black beans
1 cup broccoli floret
2 cups heavy cream
salt and pepper to taste
Mushroom bites alongside gazpacho for a hearty appetizer |
2 pounds bone-in skin-on chicken thighs
Kosher salt and pepper
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups white rice
2 1/4 cups low-sodium chicken stock
1/4 cup pesto (store-bought!)
Juice of 1 large lemon (2-3 tablespoons)
2 peaches, cut into 1/2-inch wedges
1/3 cup thinly sliced basil
1/3 cup crumbled feta
Preheat oven to 375°F.
Warm an ovenproof skillet or saucepan over medium heat. I used a 12-inch cast iron skillet.
Season 2 pounds bone-in skin-on chicken thighs with 1 teaspoon salt and 1/4 teaspoon pepper.
Place the chicken thighs skin-side down in the skillet. After 3 or 4 minutes, when chicken grease starts to pool up in the skillet, add 2 thinly sliced shallots and 4 thinly sliced garlic cloves around the chicken. Season with a pinch of salt. Use tongs to scooch them around to start sautéing them while the chicken cooks.
When the chicken skin is golden, flip it over and scooch it all to the outside rim of the skillet. If your skillet is totally full of chicken, remove one or two to make room to pour the rice in.
To the empty part of the skillet, pour in 1 1/2 cups white rice, 2 1/4 cups low-sodium chicken stock, 1/4 cup pesto, and the juice of 1 lemon. Use your tongs to evenly distribute the rice and liquid around the chicken. If you removed a chicken thigh, add it back to the skillet, smooshing it down into the rice and liquid.
Raise the stove heat to high to bring the stock to a boil, then turn off the heat. Place the peach slices over the rice, trying not to put them on top of the chicken so that the chicken skin can get nice and crispy.
Place the skillet on the center rack of the oven and roast for 25 to 30 minutes. Check your chicken and rice at the 25 minute mark. The chicken should be at least 160°F internally, and the rice should be tender (it might look hard on the surface where it was exposed to direct heat, so dig your spoon down in there to check!).
Garnish with 1/3 cup thinly sliced basil and 1/3 cup feta, and dig in!! Serve chicken over pesto rice with lots of peaches, basil, and feta on top.
6-8 large poblano peppers
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
5 large eggs
1 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
sour cream and salsa for serving
This really green soup made from the viral tik tok swamp soup recipe is not only delicious but the vibrant green goodness is very healthy! Enjoy!
We are looking forward to carrying on our Easter Traditions of making Easter Bread and Cherry Cheese Bread for Easter this weekend. You can see in the picture of my husband and our kids below that we have been creating this yummy bread for our family for a long time. Our daughters will be making bread in their homes in La Jolla and Brooklyn and made me realize that while I have spoken about our traditions here on this blog, I have not recorded the recipe for Nana's Easter Bread. So here it is! Happy Spring to everyone~
4-5 cups all-purpose flour
1 package active dry yeast
½ cup granulated sugar
¾ cup whole milk, warmed
1 teaspoon salt
½ cup butter, plus 2 tablespoons melted for top of bread before baking
3 eggs, room temperature
¼ teaspoon grated orange peel
¼ teaspoon ground nutmeg
2 cups powdered sugar
¼ cup whole milk
Sprinkles
Mix 1 cup flour, sugar, salt and yeast in bowl of electric mixer.
Combine milk and butter in a saucepan until butter is melted and liquids are warm. Gradually add to dry ingredients and beat together at medium speed for 2 minutes.
Add 3 eggs, orange rind, nutmeg plus another 1 cup of flour to make a thick batter. Beat at high speed for 2 minutes. Change to dough hook and stir in enough additional flour to make soft dough that is no longer sticky.
Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes. Place in a lightly greased bowl, turn in the bowl so the top is greased and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Punch down dough and divide into two equal pieces. Roll each piece into a 24” rope. Twist two ropes together and loosely form into a ring on a greased baking sheet. Brush with melted butter.