Itinerant Muse

Happy Memorial Day ~ Let the Grilling Season Begin

Happy Memorial Day!

Got the barb-e  ready to go.  Chicken is marinating in a Wasabi/ginger sauce with garlic and pepper.
Making Andrew Weil's Turkish Spinach Salad with a yogurt dressing and fresh green beans.
This is the first for a cook-out this year.  To inaugurate the grilling season, I bought a small table-top Weber-like grill and some Mesquite wood chunks (I hate charcoal) and love the smell of mesquite.

It's a beautiful evening and my deck is flourishing with flowers and herbs.
A nice glass of chardonnay, enjoying my petite jardin ~ what more?

This recipe I prepared for my daughter and myself on Mother's Day and forgot to post.  It's really delish!

Ham & Cheese Strata (credited to Food & Wine)

8 large eggs

1 1/2 c milk

1/2 rap.  each of salt & freshly ground pepper

4 cups Italian bread crumbs ( I use a fresh Rosemary/Olive bread)

6 oz. VA. ham diced

8 oz. Gouda cheese ( I am going to use Manchego, because my daughter loves it)

1/2 cup julienned sun-dried tomatoes, drained

1/4 cup. chopped chives and 1 cup grated sharp Cheddar cheese

Preheat oven to 450 .  In large bowl, whisk eggs w/ milk, salt & pepper.  Stir in bread until evenly moistened, then stir in ham, cheese, tomatoes and 1/4 cup chives.

Butter a 9x12 bakingdish & pour in strata mix.  Sprinkle w/ cheddar and bake for about 20 minutes until puffed & golden.  Cool slightly, sprinkle w/ remaining chives and serve.

Tribute to Spring Chicken

Today is not a day in May, but a day that should be in April ~ rainy, cold, clammy  & very gray!

Interesting April was more like March ~ cold and windy ~ and now May has arrived mimicking April's weather.  When will we see true seasonal changes again?

Coping with the cooler spring weather, has led me to find two great recipes that soothe the body's chill,  yet take advantage of spring's early produce. 

Spring Chicken Soup

One 3.5 lb. chicken cut in pieces, 3 carrots halved crosswise, 2 ribs celery, 1 med. sweet onion diced,1.5 tsp. kosher salt, 4 oz. green beans cut in 2" pieces, 8 oz. asparagus cut in 2" pieces, 1 beefsteak tomato diced, 1/4 tsp. fresh ground pepper

Place chicken in large pot w/ celery, onion & salt. Cover w/ water and bring to a boil. Reduce heat & simmer for about 45 min., skimming off foam.  Add water if necessary to keep chicken covered. Remove chicken & let cool. Add green beans, asparagus, tomato (and a turnip -opt.) to broth. Simmer about 5 min. until veggies are tender.

Shred chicken meat, discarding skin and bones. Add meat & pepper to soup. Stir & ladle into bowls.

Quick, easier version: Simmer veggies in 8 cups of chicken stock about 5 min.  Shred meat from a store-bought rotisserie chicken and stir in at last minute of cooking. Taste for seasoning.

Note:  If you have too much broth, stir in 1 cup of quinoa.  Simmer for about 15 minutes, until just tender, but crunchy.  Super healthy!

Chicken & Andouille Sausage Jambalaya

1 Tbsp. olive oil, 1.5 lb. andouille or hot Italian sausage, 1 large onion diced, 2 ribs celery diced, 1 green & 1 red pepper diced, 2 cloves garlic minced, 1.5 c. long grain rice, 3 c. chicken broth, 1/4 tsp. cayenne, 2 bay leaves, 1.5 tsp salt and 1 lb. cubed chicken pieces.

In large saucepan, heat oil on medium.  Add sausages, browning for 5-10 minutes. Remove to cool ~ cut in 1/4" pieces. With 1 Tbsp. remaining oil, add onion, celery, peppers and garlic ~ cook covered over medium heat until veggies start to soften. Add rice, broth, sausage, cayenne, bay leaves & salt ~ bring to boil. Reduce heat and simmer covered for 15 minutes.  Stir in chicken and simmer, covered until chicken is just done and veggies and rices are tender.  Remove from heat, let stand for 5 minutes covered and serve.

Bon Appetit!