Chew on This | Filet Mignon and Asparagus Risotto Tapas

It's been unseasonably hot these last few days. A nice sneak preview of the summer days we have to look forward to. We're almost down to single digits when referring to how many days left in this school year. I am counting them down the loudest, I think.

The close of each school year comes with a lot of joy and excitement for me and my babies. It's a new season of experiences to come once school year has been finished successfully and we all look forward to it gleefully. 

Another summer to languish in. What's not to love?

The kids and I will be working on our Summer Bucket List this weekend. We've already bounced around a couple of ideas and I have secretly planned, earlier this year, several awesome adventures that should make it into the 'lasting memories' file as well.

Strawberry and raspberry picking, biking and hiking, sleeping in, vacations, backyard camping, water gun fights, homemade popsicles, day trips to new places, drive-in movies, staying up late.... Those are just some of the goodies that will surely make the list again this summer and keep us occupied and happy.

Lots of good food shall grace our plates as well this summer! Like this unctuous tapas plate that Mimi made. Tender filet medallions atop creamy asparagus risotto. Let me tell you, sharing will be difficult. 

Enjoy!

Cares

Here's Mimi's recipe:

Filet Mignon and Asparagus Risotto Tapas

4 T butter, 3T to sauté onions/asparagus, 1T melted and added to filet mignon pan juices
4 T onion, finely chopped
4 T asparagus tips, chopped in 1/4" pieces
2 1/4 - 2/1/2 C chicken broth
1 C Arborio rice
1/3 C dry white wine
1/8 t saffron 
1/2 C grated Parmesan cheese
salt and pepper to taste

2" to 2 1/2" biscuit cutter to make risotto rounds
2 six ounce filet mignon, seasoned and grilled to taste

To start, heat chicken broth in a medium sized saucepan and keep warm. In another large saucepan, sauté the onions and asparagus in the melted butter until the onions are transparent and the asparagus is almost tender. Add the rice and stir to coat. Pour in the wine and add the saffron. Stir until all the wine has been absorbed. Add a bit of chicken broth to just cover rice and stir constantly until it is absorbed. Continue this method until rice is creamy and moist, about 20 minutes. The rice should be al dente. Remove from heat, add grated Parmesan cheese and salt and pepper to taste. Stir to blend.

Spread warm risotto onto a plate, press into layer 1/2 to 3/4 inches thick. Cut into rounds with a 2" biscuit cutter and place finished rounds on tapas serving plate (3 or 4 to a plate). Keep warm.

Just before serving, slice the grilled filet and arrange on top of warm risotto.  Add 1T melted butter to the remaining fillet juices and drizzle over each tapas plate. Sprinkle with parsley and enjoy immediately.

Thoughts - Oklahoma

Oh my, Oklahoma. We are so sorry and heartbroken for you. Heartbroken with you.

+

I could never imagine what you have been through in the last 24 hours. The anxiety and fear you've felt.

The devastation. 

The loss.

Listening to the news is so....it's ugly. It's unbearable to hear but I can't turn it off. 

I'm looking for glimmers of hope. Those uplifting stories that will reveal themselves as time marches away from the initial catastrophe. I've heard a few and they are amazing and precious and heart healing.

Today Mimi and I pray for your comfort and peace. 

Cares

Chew on This | Island Chicken with Coconut Rice

Gracious me, spring has sprung here and summer is just around the corner! Is that you I can hear screaming blissfully? Or is that me? Whom ever it is, I feel it. I am ready for the ramp up of spring and summer flavors. And of course fun, fun, fun.

However, I know some of you may not yet be in the groove of this seasonal change. Blasphemy! You must! And you will once you make this island-y, beach-y yumminess prepared by Mimi. It will definitely set the mood for you.

Mimi has been on fire lately. She has been whipping up masterpiece after masterpiece in her kitchen. And what's best, she is a really good sharer! This family of mine has benefited greatly from Mimi's creative food burst. 

You will too if you make this dish tonight! 

Enjoy peeps!!

Cares

Here's Mimi's recipe:

Island Chicken and Coconut Rice

6 chicken breasts (or 4 thighs and 4 legs)
flour for dredging, salt and pepper 

3 T oil
1 1/2 C orange juice
3 T brown sugar
2 T soy sauce
2 t Dijon mustard
1 t orange zest

2 T orange marmalade
1/2 t ginger

1 cup rice
1 cup coconut milk
1 cup water
2 t shredded coconut
2 t shredded coconut, toasted
salt and pepper to taste

Optional: snips of green onion for garnish

Chicken:
Lightly dredge chicken pieces with flour, salt and pepper - set aside. In a large sauté pan, heat your oil over medium heat. Sauté your chicken on one side until golden, turn and
brown on the other side. While your chicken is browning, combine your orange juice, brown sugar, soy sauce, mustard, and orange zest in a bowl. Stir thoroughly and pour over the browned chicken. Remove chicken from the heat.

Next, in a small bowl, mix together marmalade and ginger. Brush a bit of this mixture over each of the chicken pieces. Place the chicken and sauce into an oven safe casserole dish and bake, uncovered, at 350℉ for 40 minutes or until chicken is baked through. 

Coconut Rice
In a microwave safe bowl, combine rice, coconut milk, water, butter, shredded coconut, and salt and pepper. Cover bowl with plastic wrap and microwave 3 minutes at a time, on high, until rice is fluffy and moist. Plate rice and top with toasted coconut and optional green onions.

Chew on This | Creamy Leek and Brie Soup

What can one say about a week like we have had here in the U.S.? Boston. Texas. It has been horrendous, frightening and unimaginable. 

I am so, so sorry for those who were lost, those who have lost loved ones and friends, those struggling to survive, those struggling to recover.

I am thankful for all of those amazing people, angels, who came to the aid and rescue of those in need. Who held the hands of those hurting, who pulled people to safety, who risked their lives to save others. 

Thank you.

These scary times can make it easy for fear to crawl into our minds and hearts and nest and fester and grow. And I must admit, I swam with the continual waves of uncertainty and fear a lot this week. I wanted to shut the doors and close it down. 

But I couldn't stop watching and hoping for good. I couldn't stop doing my best to ease the growing fear I heard in my babies voices. I didn't turn away because I saw the overwhelming love and goodness of people. The down right selflessness. And the heartfelt appreciation.

I couldn't turn away because these are my people. I love my people. I love your people, too. And yours. And yours. And yours. And yours.

Love. 

Choose Love. Choose Love.

Cares

Here's Mimi's recipe:

Mimi makes this crazy amazing and comforting soup. It will warm your insides and soothe your soul.

Creamy Leek and Brie Soup

2 C chopped leeks, white and tender green portions, rinsed of all dirt and grit
1/4 C chopped celery
1 /2 C chopped onion
1 garlic clove, finely minced
3 T butter
2 1/2 C peeled, cubed potatoes
1/2 t dried thyme, or to taste
salt and pepper to taste
6 C of chicken stock
1 C heavy cream
8 oz. cubed Brie, rind removed
1/2 C lightly packed, stemmed spinach

Optional garnish:
sour cream (thinned with a bit of milk to a drizzle over top of the soup)
garlic croutons 

In a large sauce pan, sauté' leeks, celery, onions, and garlic in butter until soft. Add the chicken stock, potatoes, thyme, salt and pepper to taste. Bring to a simmer, stirring occasionally for 10 minutes. Add cream and cubed Brie, a few cubes at a time. Whisk
until blended after each addition.

Continue a very gently boil for 10 minutes or until potatoes are tender. Adjust
seasonings, if necessary.

Pour 1/3 of the soup into a blender container and add 1/3 of the spinach. Puree until smooth. Repeat with the remaining soup and spinach in 2 batches. Return blended
soup to sauce pan and heat to desired serving temperature.

Ladle into serving bowls and garnish with swirls of sour cream and/or a few garlic croutons. Serve immediately.  Enjoy!

Thoughts - Boston

Dear Boston,

We love you.  ♥

Who knew? How to...Homemade All-Purpose Cleaner

Oohhh doggy! Have we got the spring thing going on over here. Big, fat fuzzy buds on the trees are teasing us. The birds are chirping in pleasant chorus. April showers are pattering down. 

And I am hell bent on getting this house of mine crisp and clean. And organized. And thinned out of unnecessary crap stuff.

Do you feel the same way?

Knowing that this need for clean overwhelms me often and would especially hit me once the weather warmed, I started some jars of homemade All-Purpose cleaner before we skipped out of town for spring break. 

It's inexpensive, works great and smells....clean with a slight vinegar finish.

To make this cleaner I use distilled white vinegar, citrus fruit peels and herbs and/or spices and mason jars. For this batch I used some clementine peels and rosemary, clementine peels and cinnamon sticks, and finally just clementine peels alone. You could use lemon, lime, grapefruit or orange peels, if you like, and whatever herb or spice tickles your nose. Or, no additions at all.

Simply place peels and additions into a glass jar about half way up. Cover with vinegar and seal with a tight fitting lid. Shake it up, just a bit, and set in a cool, dark place for two to three weeks.

When you're ready to get cleaning, simply strain your cleaner with a fine mesh sieve into a spray bottle and get to it! (Discard your used peels and additions) 

I have safely used this cleaner on kitchen (granite) counter tops, kitchen cabinets, spot cleaning on the hardwood floor, bathroom counter tops, tubs, sinks, toilets and showers. If you are unsure about any particular surface you might want to clean with this homemade cleaner, try a small spot test to be sure it's right for you.

Hope your spring cleaning is....uhmm....fun and awesome. And quick!

Cares

Chew on This | Grilled Gruyere Cheese and Caramelized Onion Sandwiches

Spring break is officially over at the end of today. Boo! 

The Boy happily went back to school today but The Sprite's school had one last day off. She didn't rub it in too much. 

The Sprite and I dropped The Boy off and immediately raced off to tackle a long list of errands. We were also able to squeeze in some fun summer clothes shopping for her. It was nice because the stores were basically empty and we could peruse at our own pace. It was also really, really nice to shop with my sweet Sprite because I still pick out most of her clothing (so fun for me). And she really likes what I choose (which I hear is not the case for most of my Mama friends with girls this age). What a relief....for now. 

So, spring break is over and now we're plowing forward into the final school quarter and spring sports. It's going to be a wild rush. Are you ready?

Cares

Here's Mimi's recipe:

Just say cheese! Who doesn't love grilled cheese sandwiches? But this is not the same

ol' grilled cheese of your youth. Pungent and delicious Gruyere cheese smothered in caramelized onions elevates grilled sandwiches to new heights!  ~ Mimi

Grilled Gruyere Cheese and Caramelized Onion Sandwiches

(serves 2)

4 ounces Gruyere cheese, shredded

2-3 medium yellow onions, peeled and cut into very thin slices
2 T extra virgin olive oil
Kosher salt and pepper to taste
4 slices of thickly sliced white, rye or whole grain bread
Dijon mustard
butter - to be applied to top and bottom of bread slices before grilling

Start this amazing sandwich by first caramelizing your onions. In a large skillet over medium heat, add olive oil and onions and stir. Lower heat and continue cooking for 20-30 minutes, stirring occasionally, until the onions develop a rich deep brown color and are tender. Season with salt and pepper to taste. Set aside.

Now you can build and grill your sandwich. Start by lightly coating a each slice of your bread with Dijon mustard. Next, top each bread slice with about 1/4 of the shredded Gruyere cheese. Place a generous portion of caramelized onions on the cheese and top with the remaining Gruyere. Add the bread top, Dijon side down.

If using a skillet, generously butter the outside top and bottom of the bread slices and grill on each side until cheese is melted and bread is golden.  Serve while cheese is still hot and gooey.

If using a panini press, transfer the sandwiches to a heated press and cook for 5 minutes or until cheese is melted and bread is golden.  Serve immediately.