Foodsies

I don't normally post recipes, but I just had to share some of our most recent favorites from the Williams-Sonoma Simple Suppers book. Cooking together has reminded me of a few things: 1. everything is better with butter 2. more time with the TV off working on something together {even if it doesn't turn out perfectly} is good for the heart and good for the marriage and 3. planning meals, even excellent ones, can actually save you money! Even if you're not a confident chef {ahem..} you should try some of these recipes... I recommend the "make more to store" recipes if your schedules are crazy like ours. 

williams-sonoma

TARRAGON CHICKEN & AVOCADO WRAP {FOR LUNCH}

Ingredients:

• 1 LEMON
• 1/2 CUP MAYONNAISE
• 2 TBS. CHOPPED FRESH TARRAGON
• 2 CUPS DICED PAN-SEARED CHICKEN
• 1 AVOCADO, HALVED, PITTED, PEELED AND COARSELY CHOPPED
• SALT & FRESHLY GROUND PEPPER, TO TASTE
• 4 LAVISH OR 8-INCH FLOUR TORTILLA
• 1 SMALL BUNCH WATERCRESS OR ARUGULA, TOUGH STEMS REMOVED

Directions:

Make the dressing
Finely grate 1 tsp. zest and squeeze 1 1/2 Tbs. juice from the lemon into a bowl. Add the mayonnaise and tarragon and stir to combine.

Assemble the chicken salad
Add the chicken and avocado to the dressing and toss gently to coat all the ingredients. Season with salt and pepper.

Assemble the wraps
On a work surface, lay out the lavash. Divide the chicken salad equally among the 4 lavash, spreading the salad almost to the edges. Tear the watercress into small sprigs and scatter over the chicken salad. Fold the left and right sides over the filling about 1 inch on each side, then starting at the bottom, roll each into cylinders, enclosing the filling. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

williams-sonoma

Braised Chicken, tomatoes & bacon {For Dinner}

Ingredients:

• 4 thick-cut bacon slices, chopped
• 6 bone-in, skin on chicken thighs, about 2 lb. total
• Salt and freshly ground pepper, to taste
• 1 yellow onion, chopped
• 2 large garlic cloves, minced
• 1/4 cup dry white wine
• 1 Tbs. chopped fresh oregano
• 1/4 tsp. red pepper flakes
• 1 can (14 1/2 oz.) diced tomatoes with juice

Directions:

Cook the bacon
In a large fry pan over medium heat, cook the bacon, turning often, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a small plate. Drain off all but 2 Tbs. of the drippings from the pan.

Brown the chicken
Season the chicken with salt and pepper. Return the pan to medium-high heat, add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion and garlic to the pan and sauté until softened, about 4 minutes.

Braise the chicken
Pour in the wine and stir to scrape up the browned bits from the pan bottom. Stir in the oregano, red pepper flakes and tomatoes and their juice. Return the chicken and any juices from the plate to the pan, cover, reduce the heat to medium-low and cook until the chicken is cooked through, 25 to 30 minutes. Uncover the pan, increase the heat to medium-high, bring to a simmer and stir in the bacon. Transfer the chicken to individual plates, top with the sauce and serve immediately. Serves 4 to 6. 

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).


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Although I <3 these meals and could probably eat them every day for the next month {really} there are a few meals we've had recently that we could never recreate. On Valentine's Day, we went to  Dos Taquitos Centro... not because Aaron and I care to celebrate Valentines Day {grr Hallmark Holiday} but when Aaron saw this deal, St. Valentine won us over with a Herradura Tequila "aphrodisiac infused" Dinner. 


Here is the awesome prix fixe menu:

Between the two of us, we ate:

Tacos con Ostiones Tempura (rojitas corazon)

Tempura style NC oysters and fresh ginger pico served in warm, homemade red corn tortillas.

Queso Fundido con Chiles Asados (abrazo calientito)

Tequila melted cheese topped with poblano y chile manzano rajas. Served with warm homemade corn tortillas. 

Mar y Tierra (cazuelas calientes)

Grilled steak chimichurri and chipotle shrimp served with salt potatoes and grilled onions.

Pechuga Borracha con Salsa de Chabacanos (dulze y picosito)

Tequila and butter-infused chicken breast topped with chile colorado and apricot sauce. Served with poblano mashed papas. 

Regalitos (de muerte)

Fried pockets of banana and Nutella finished with Agavero caramel ice cream. 

Pudin de Nueces (suavecito)

Pumpkin seed custard with sweet local honey almonds.

Drinks:

Pocion de Amor

Vanilla-infused Herradura Silver, Gran Gala, honey, lemon

El Amante

Herradura Reposado, Cointreau, fresh juices, organic agave, hibiscus

Herradura Anejo

Aged 25 months in Jack Daniels barrels. Nose of oak, vanilla, agave, and heavy banana. Sweet vanilla, agave, caramel, and wood taste. Warm, lingering finish.

and after the night, we were happy and felt like this:

Happy Monday!