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Asian Pear and Arugula Salad

15 Nov

You’re probably wondering why I haven’t been around for a while. With the kitchen remodel and the change of seasons it’s been difficult to get any day light time. My friend V, and occasional food contributor was very kind to gift me a subscription to Food & Wine magazine. I am loving my new subscription. I’ve a made a couple of things based on the recipes from F&W already (unfortunately didn’t get a chance to photograph them). Finally I was able to capture my latest dish.

This is a super easy salad to throw together. I was flipping through my first issue of F&W magazine and came upon the Asian Pear and Arugula Salad with Goat cheese. I threw this together for a refreshing lunch for my husband and I.

Asian-Pear-and-Arugula-Sala

I very slightly modified the original recipe. Here is what I did:

Ingredients:
Baby Arugula
1 Peeled, cored and thinly sliced asian pear
Slivered Almonds
Extra virgin olive oil
Honey
Chopped fresh thyme
Lemon juice
Salt and black pepper
Crumbled goat cheese

For the dressing:
Whisk together the olive oil, lemon juice, honey and chopped thyme. Season with salt and pepper.

In a separate bowl, toss together arugula, asian pears, and slivered almonds. Add the earlier mentioned dressing and toss well. Top with goat cheese and serve.

Asian-Pear-&-Arugual-Salad_

This salad is perfect for a light and refreshing lunch!

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Visit to Reno Part 3…Honey Bun French Toast with Fruit Salad

10 Oct

We have come to the end of our visit to Reno series. I decided to save the sweetest dish for last. We ended our visit to Reno with some AMAZING french toast, fruit salad and some tasty mimosas. Let’s start with the french toast.

Y from She Suggest…adapted her recipe of the Honey Bun French Toast from the Joy of Cooking All About Breakfast & Brunch cookbook.
Honey-Bun-French-Toast

The ingredients you’ll need:
3 tbsp of honey
4 tbsp of butter
1 cup chopped pecans
4 large eggs
2/3 cup of apple cider
2 tbsp (or more) of cinnamon
dash of vanilla
dash of all spice (or nutmeg)
bread slices

To prepare the french toast:
Preheat oven to 400.
Melt 4 tablespoons of butter with 3 tablespoons of honey in a baking dish until butter has melted and honey starts to bubble. Remove from stove and add 1 cup chopped pecans. Return to oven for a minute if you like your pecans extra cooked, if not just let stand until you put in the bread.
In a separate bowl mix 4 large eggs, 2/3 cup apple cider, 2 tablespoons (or more) of cinnamon, a dash of vanilla and a dash of all spice (or nutmeg). Add bread slices (with or without crust) one or two at a time. Turn them in the mixture until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts and bake until golden brown (it’s supposed to take 15-20 minutes but because of altitude ours take longer). So adjust according to your location. Y likes to flip hers after a while to give both sides the pecan coating.

The french toast was served with a delicious fruit salad made of watermelon, strawberries, cantaloupe and mint.
Fruit-Salad

Of course no breakfast is complete without tasty mimosas. Other than the normal champagne and orange juice, we got little frozen raspberries in our flutes. It was delish.

Start your Sunday off right…with delicious french toast and fruit salad.
Honey-Bun-French-Toast_1
It was a great Sunday morning!

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Visit to Reno Part 2…Baked Chicken, Wild Rice Medley & Salad

04 Oct

Now that you’ve had plenty of time to feast your eyes (and hopefully just feast) on the Ham and Cheese Quiche, it’s time to move on to the second part of our visit…lunch.

On Saturday afternoon after a lovely hike in the near by park and a game of Cranium, we had a lovely lunch. Our lunch consisted of baked chicken drumsticks, wild rice medley and a salad.

Drumsticks-with-rice-medley

Here’s what you’ll need to create this delicious meal.

Chicken drumsticks:
1 (3 pound) whole chicken, cut into pieces
5 tablespoons chopped onion
4 tablespoons soy sauce
2 cloves minced garlic
2 tablespoons honey
To Marinate: Arrange chicken pieces in a baking dish.
In a small bowl combine the onion, soy sauce, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 375 degrees F
Bake chicken at 375 degrees F for 45 minutes. Turn pieces over then continue baking for about 10 minutes, or until chicken is tender and cooked through and juices run clear.

Wild Rice Medley:
Start with a wild rice mix or create your own by combining different types of wild rice. Cook in rice cooker or stovetop. Once cooked, add dried cranberries, roasted pine nuts and anything else your heart desires (onions, mushrooms, etc.)

Salad:
In a large bowl, mix together mixed greens, cut cucumbers, cut tomato pieces, raspberries and almond slivers. Add balsamic vinegar and oil, toss and serve.