Wednesday, November 25, 2009

Happy Thanksgiving!

So many things to be thankful for this year...

I'm making Green Bean Casserole with Shitake Mushrooms & Tobacco Onions and a Goat Cheese Tart for tomorrow.
I'm excited about the casserole- it's a recipe I've been conjuring up for about a month now. My only worry is that it contains no "Cream'o" soup... I do love the traditional green bean casserole, but mine has shallots, champagne, and sage. Plus, freshly fried little crispy onions on top. Wish me luck!
(Hope they'll like this more than the brussels sprouts I forced on everyone a few years back!)
If it's any good, I'll share the recipe!
Waiting on the tart to come out of the oven... then off to bed I go... gotta get up early for the 5 mile Turkey Trot!

Sunday, November 22, 2009

London Broil with Grilled Zucchini and Red Onions

In most parts of the country, Fall is in full swing. Blustery winds, piles of leaves, bare branches, maybe even a few snowflakes. 
Well, in Austin Fall is like an awkward teenager trying to find itself. Eighty degrees one day and close to freezing the next. Some trees have lost all of their leaves, while others seem to think that it's April. We drag out polar fleece and mittens only to wear them with flip flops.
But the beauty of this mixed-up season is that we can make a hearty pot of chili one night, and fire up the grill for some burgers the next. 
London Broil with Grilled Zucchini and Red Onions is a reminder that, here in the Hill Country, Summer is never very far from our minds.

Event: Fall Grilling

London Broil with Zucchini and Red Onions
Iceberg Wedge Salad with Bacon and Blue Cheese Crumbles

For the London Broil and Veggies:
1.5-2 lb London Broil
3 tbsp olive oil, divided
4 cloves garlic, minced
1 tsp kosher salt
1 tsp fresh ground black pepper
2 zucchinis, sliced lengthwise, 1/4" pieces
1 red onion, peeled and sliced, 1/4" rings
2 tbsp mint or basil, chopped
1 oz parmesan curls (use a vegetable peeler)
2 tsp red wine vinegar
+more salt and pepper

Prepare the grill to HI heat (~450-500 degrees) Coat meat in 1 tbsp olive oil and minced garlic. Sprinkle evenly with salt and pepper. Toss zucchini and onions in 2 tbsp olive oil and sprinkle with salt and pepper.
Place meat and vegetables on grill. Cook meat 3-5 minutes per side, to desired doneness. Grill vegetables 3-5 minutes per side, until soft and lightly charred. Remove from grill. Allow meat to rest 5-10 minutes. Meanwhile, drizzle vegetables with remaining tablespoon of oil. Drizzle with red wine vinegar. Top with mint/basil and parmesan curls. Salt and pepper to taste.

For Salad (per serving):
2 slices thick bacon
1/4 head iceberg lettuce wedge
1-2 tbsp ranch dressing or vinaigrette
1/2 tomato, sliced into wedges
1 oz blue cheese crumbles
2 tbsp chopped red onion
fresh ground black pepper

Cook bacon and allow to cool before crumbling. On each plate, place lettuce wedge and top with dressing. Top with tomatoes, onions, blue cheese and bacon crumbles. Sprinkle with coarse ground black pepper. 

Quick Trick for Garlic

Every cook has his or her own way of doing things. Thought I'd share my method of peeling garlic. You'll need a garlic clove, chef's knife, and cutting board or other work surface.
1)Slice off the end of the garlic clove. (The hard nodual side that connected clove to the head.) Some of the skin may begin to peel off once you do this.

2) Lay a large chef's knife on top of the clove and press down gently. (For smashed garlic, press harder.) This makes garlic much easier to peel.

3) Carefully peel the skin from the clove and chop, mince, or slice away!

Tuesday, November 17, 2009

Menu for the Week

Sunday-Roast Lemon Chicken, Smothered Green Beans, Broiled Tomatoes with Pesto
Monday- Balsamic Glazed Meatloaf, Cauliflower Puree, Stewed Okra with Tomatoes and Green Chiles
Tuesday- Grilled London Broil with Zucchini and Red Onions, Wedge Salad
Wednesday- Stir-Fried Chicken with Bok Choy, Baby Bellas, Celery and Water Chestnuts Tossed in Garlic-Ginger Soy Sauce
Friday- Dinner with Friends!?

And now, you too can leave a comment!

I changed my anyone who is interested in my blog can comment! (The old settings required that  you sign on to Blogspot/Blogger and have a member ID.) Note: Your comments will be sent to me for moderation, then displayed on the site.

I hope to have time to catch up tomorrow afternoon. Fingers crossed for a long nap!

Thursday, November 12, 2009

Letterpress Giveaway on iDiY!

I've been wanting a letterpress forever!!! Go to iDiY for your chance to win!
iDiY "The L Letterpress Giveaway"
DIY L Letterpress 4-Step Process
If you've never visited iDiY, it's a fabulous resource for wedding and holiday decor.

Because E Asked...

Blue Hanger is Goodwill's Outlet Store.... I know, I know, why would you need to go to an outlet for a thrift store???
Well, for starters at BHSouth, which houses only clothing and other "soft" goods, everything is $1.25. You can find vintage stuff, label stuff, funky tapestries, and table linens. The North location features odds and ends... toys, lamps, mirrors, furniture, glassware, vases, and all kinds of goodies. Now for the catch:
BH is completely unorganized; everything just tossed together in bins. It's a good idea to wear gloves... and bring some hand sanitizer. The hunt is a definite process, sifting through household detritus (just had to use that word...) to find your next Holiday centerpiece.
They turn over new tables of stuff about every 30 minutes... ushering out the "old" and bringing in the "unknown." While this process takes place, a barricade goes up, and people cram together. They ignore what is already out on the tables, trying to decide if that tweed thing across the room is a men's jacket or a women's skirt in just the right size. BUT don't try to cross too soon! The Blue Hanger Bouncers will boot you out faster than you can say "antique road show."
When those barricades are taken down... AND the officials have given the "OK"... the hoard swoops down onto the promised land. These vultures are ruthless... elbowing their way in front of you and snatching up their prize.
If you think I'm being overly dramatic... Just go... I dare you!
(And I'll go with you...)

Tuesday, November 10, 2009

Gourmet Tribute: Grilled Chicken and Hot Cherry Pepper Panino

i will
insert photo here when 
whatever it is that is 
not working between iphoto 
and blogger starts working

While the published recipe only serves one, I "double-and-a-halfed" the amounts to serve a couple and a little one... or provide a few extra bites to sneak while tidying up the kitchen. Yeah, you know you do it!
These sandwiches are crispy, gooey, and can make you feel a little light-headed if you take a heavy hand with the cherry peppers.

Event: Turn-Around Night II

Menu: Grilled Chicken and Hot Cherry Pepper Panino with Tomato Basil Salad

4 tbsp olive oil, divided
2 garlic cloves, minced
2 tsp finely chopped fresh oregano
kosher salt and black pepper
1 loaf ciabatta bread (Sliced horizontally (through the center), then into two 4 inch wide pieces, and one two inch wide piece. This will make two large sandwiches, and one mini.)
1 lb pkg thin-sliced boneless-skinless chicken cutlets
2 tbsp bottled hot sweet diced cherry pepper (such as San-Deli brand)
3 balls (bocconcini sized) fresh buffalo mozzerella, sliced 1/4 inch thick
1 cup grape tomatoes, halved lengthwise
4 tbsp chopped fresh basil
1 tbsp red-wine vinegar
Special Equipment- Grill Pan (Although, this could be done on the outdoor grill OR panini press.)

In a small bowl, stir together 3 tbsp of oil, garlic, oregano, and 1/4 tsp salt and pepper.
Heat grill pan over med heat until hot. (Or fire up outdoor grill.)
Brush crusty sides of ciabatta with some of garlic oil and place bread, oiled sides down, on clean work surface. Grill chicken, turning once, until just cooked through. Divide chicken pieces between sandwiches, cutting or trimming as necessary. Layer mozzarella slices, cherry peppers (Note: Leave cherry peppers off the little sandwich, if serving to young'uns!!!), and another slice of bread on top of chicken, creating a sandwich.
Place sandwiches on grill pan and weight with a heavy skillet. (If skillet does not press down, add a few unopened food cans on top!) Cook, turning once, until cheese has melted and bread is slightly charred and golden. (About 6 minutes)
Meanwhile, toss tomatoes, basil, 1 tbsp oil, and vinegar in a small bowl. Season with kosher salt to taste. Cut sandwiches in half and serve with salad.
Kiddie Mods: Leave out cherry peppers. Tear chicken into pieces before putting on sandwich. Ciabatta is a chewy bread that may not be suitable for all young toddlers. (Sounds like a disclaimer before graphic television shows!) The same ingredients would be just as tasty on a softer sandwich bread.

Monday, November 9, 2009

Art Basel Miami Beach 2009

So excited that Mark and I are going to Miami for Art Basel!
We happened to be in Venice during the Biennale this past summer, and Art Basel is just as major. I'm reading 'Seven Days in the Art World' to brief myself. I'll be sharing lots of pics of this gathering!
Seven Days in the Art World

Erin Curtis at Women and Their Work

This is the last week to see Erin Curtis's show, Perspective Threshold, at Women and Their Work Gallery.
I worked with Erin on this installation, and just can't get a long enough look at her paintings, prints, and other creations.  I want to go to all the fantastically colorful places she depicts. And, someday, the painting pictured above, Caldor, will be mine... Oh yes, it will be mine. (If someone else hasn't already bought it!)
The show is up through this Saturday, November 14th.

Vin de Table de Choice

 The perfect "Let's Just Drink Some Wine" wine. In the 1.5 liter size, ya know.

Architectural Finds

I am in love with this chunk of wood. All I can do is imagine the rest of the house it belongs to...

Found it on my latest Blue Hanger North hunt. Don't know about the Blue Hanger? Just ask me...

Less is More, More or Less

Most of the time I align with the old contrary adage, "More is more." But sometimes "less" can impress. And "less" definitely keeps your pocketbook more full...
Almost a month ago (for the TXOU game) I placed a single mum in a vase. And here it is today:

Mad About Mad Men

Sunday night marked the finale of the third season of Mad Men on AMC. Our friends, Mike and Erin, joined us to say so-long to one of our favorite series...  well, just until next summer! We had dinner plans, so drinks and dessert were on the docket for the night.

Event: Mad Men Finale

Apple Pie with Cheddar Cheese Crust
Gin Martinis and Cigarettes
Beer and Bailey's (Not together)

Mike and Erin brought an amazing apple pie from Central Market. And thin slices of cheddar cheese to melt on top. We reheated it in the oven with the cheese draped over the top of the crust; it was warm, sweet, crumbly and slight salty. Just perfection! Thanks, guys!
(Note: The pic above is from I neglected to take pics of M&E's yummy pie! But here's her recipe for it: Apple Pie with Cheddar Crust. Also, Mike said that he had it first at The Frisco.)
We got out all the makings for martinis and our Lucky Strikes, then decided that we weren't brave enough to face Monday morning with a cloud of gin over our heads... and we were out of Lucky Strikes, 'cus we don't smoke. (Don Draper and Roger Sterling are shaking their heads in utter disdain.)
So the guys downed a few 2 Belows from The New Belgium Brewery and the ladies sipped Bailey's on ice.
We're looking forward to next season's premiere- Salisbury steak and Jello mold, anyone?!

Decorator's Trick

A quick trick to maximize your decorating dollar!

Place floral arrangements in front of a mirror... voila, you've doubled your bouquet!

Menu for the Week

Monday- Gourmet Tribute: Pork Saltimbocca with Sauteed Spinach
Tuesday- Chicken Paninis with Mixed Green Salad
Wednesday- Roasted Chicken, Sweet Potatoes, and Onions with Caesar Salad
Thursday- Giant Pizza Night?!?

15under15: Pork Saltimbocca with Sauteed Spinach

(Also a Gourmet Tribute... with my mods!)
15under15s come in handy on nights like tonight... Mark's gotta have a quick dinner, play with H-man, and get back to the office.
I call these Turn-Around Nights. Turn-around Nights require something quick-fired, yet special...  something that says, "I love you, and thanks for working so hard for us." This meal fits the bill.
(Please excuse me if I seem overly sentimental- I'm listening to The Avett Brothers!)

Turn-Around Night with the Hubby (and H running around)

Pork Saltimbocca
Sauteed Spinach with Garlic

2 (1 inch thick) center cut pork chops OR 4 1/2 inch thick center cut pork chops (bone-in)
2 sage leaves, chopped finely
2  thin slices fontina cheese (I used provolone- cheaper and just as gooey/tasty)
2 slices prosciutto
kosher salt and black pepper
2 tbsp olive oil, divided between pork dish and spinach
1 garlic clove, minced
1 plastic box or giant bag baby spinach
2 tbsp butter, cut into pieces
1 tbsp lemon juice

Preheat oven to 450 degrees with rack in middle. 
If using 1 inch pork chops, cut a pocket into each chop. If using 4 thinner chops, you're just gonna sandwich all this good stuff in the middle. Sprinkle half of chopped sage in each "pocket." Stuff/layer with cheese and prosciutto. Pat pork chops dry and sprinkle with kosher salt and black pepper. 
Heat 1 tbsp oil in a large ovenproof skillet over med-hi heat. (Note: If you don't have an oven proof skillet, cook pork chops on stove in non-stick skillet, then transfer to baking sheet to finish in oven.) Cook pork chops until undersides are golden, about 3 minutes. Turn and put in preheated oven. Roast until cooked through, about 5-7 minutes. 
Meanwhile, heat 1 tbsp oil in a stock pot over med heat until it shimmers. Saute garlic until pale golden. Rinse spinach and add to pot, still wet. Cook, covered, stirring occasionally, until wilted. Season with salt, if desired. 
Transfer cooked chops to plates. On stove, add butter pieces and lemon juice to pan, stirring to loosen brown bits. Pour sauce over chops and serve with spinach.
Kiddie Mod: Cook an extra little chop for your little one. Garlicky spinach draws in even the pickiest veggie protestor! 

Christmas Preview

A little something I'm working on... H is up, and so is my time!

Gourmet Tribute: Lentil Soup with Italian Sausage and Escarole


Another dish that took me by surprise. While it is warm and filling, it is by no means heavy. The flavor profiles are distinct, yet they all work together. We enjoyed this soup out on the patio, with a bottle of Palo Alto Reserve, a very affordable Chilean wine that holds its own against the fennel in the sausage, and the bitter greens. Plus, it sports a very autumnal bottle design!
We left off the croutons and subbed Collards for the Escarole (not sold at our HEB).
Lentil Soup with Italian Sausage and Escarole is an excellent addition to your recipe file... PLUS! It only takes 20 mins... not quite quick enough to qualify for the 15under15, but hey!
Thanks, Gourmet!

Sunday, November 8, 2009

Autumn Door Decor

This season's door decor is made from items purchased at the Dollar Tree. Add some hot glue, and you've got a striking display that welcomes cooler weather and falling leaves. Altogether, it cost about twelve dollars. Change the colors to fit your decor... or other seasons!
Fall Door Decor
~7 pkgs broom stick grass Stems (2 purple, 2 magenta, 2 orange, and 1 red)
~1 pkg gold spiral twigs- only used 1/2 the bunch, so leftovers can be used for other decor
~1 pkg gold berries (two per pkg)
~3 pieces painted fruit ornaments, string loops cut off, (I used 1 pear and 2 pomegranates)
~8 inches gold or copper ribbon
Arrange broom stick grass in an crisscross pattern. Hot glue in place and tie with ribbon. Hot glue gold berry stems in an X on top of ribbon. Arrange fruit pieces just under berries and hot glue to ribbon. Stick gold stems inside ribbon, in front of broom stick grass. 
Hang on a nail using ribbon on door, wall, mailbox... anywhere that needs a little sparkle!

Gourmet Tribute: Pappardelle with Chicken and Mushroom Ragu

Pappardelle is probably my favorite form of pasta. Like fettuccine on steroids, it lends a lasagna-like quality to any pasta dish. Gourmet's Pappardelle with Chicken and Mushroom Ragu is the perfect "Texas Fall" dish. It is at once hearty and light... with savory flavors that impress. I don't usually buy chicken thighs- when recipes call for it, I buy white meat instead- but I liked the tender, rich taste that the dark meat brought to the table. The addition of balsamic vinegar lends richness and the arugula brightens things up. A delicious dish!

Pork (or Chicken) Posole

On Monday, I came back to Real Simple's Chicken Posole Recipe, with a few modifications. I subbed sauteed pork cutlets for the chicken and added anaheim peppers from our garden to the onions. Garnish with a little avocado and a drizzle of lime juice.

With chicken or pork, it's simple and delicious!

Monday, November 2, 2009

Menu for the Week

Monday- Pork Posole with Avocado
Tuesday- Gourmet Tribute: Pappardelle with Chicken and Mushroom Ragu
Wednesday- Ladies' Night- Wahoo!
Thursday- Gourmet Tribute: Lentil Soup with Italian Sausage and Escarole 
Friday- Hmmm... no plans yet...

Sunday, November 1, 2009

MORE Part II...

These meals are slightly more complicated, but can still be done in about 15 minutes. If you want, substitute simpler sides to make your life easier. (Or enlist a sous chef to take care of the accompanying dishes!)

Read through these recipes before you start cooking... I've written them sequentially, with step-by-step instructions for the whole meal. The timing should be fairly realistic, but may seem a bit harried. They are ALL worth the effort!

Minute Steaks with Truffle-Parmesan Faux-sotto and Wild Green Salad

For Entire Meal You'll Need:
3-4 thin-sliced sirloin steaks (~1/2 lb each)
coarse sea salt, fresh ground black pepper
3 tbsp extra virgin olive oil (divided)
1 cup instant rice (such as Uncle Ben's... not Minute Rice!) cooked according to package instructions
3 tbsp salted butter, room temperature, cut into pieces
1/2 c+ 2 tbsp shredded parmesan-reggiano (divided)
2 tsp truffle oil (can be optional... but I highly recommend it)
3 cups wild greens
1 cup cherry or grape tomatoes
1 lemon half, for juicing

Cook rice according to directions. While rice is cooking, heat oil in a large skillet on medium-hi. Pat steaks dry and sprinkle both sides evenly with sea salt and pepper. Add steaks to skillet. (If all do not fit, cook in batches.) 
Cook steak 2-3 minutes per side, to desired doneness. (Do not turn or move until cooked on first side.) While steak is cooking, chop tomatoes in half or quarters. 
In a medium bowl, combine greens and tomatoes. 
After steak has cooked (4-6 minutes total), transfer to a plate and let stand 4-5 minutes (or until sides are ready. 
In another bowl, combine cooked rice and butter. (Note: If you don't have time to let butter come to room temp, pop in microwave for 10 seconds. Also, cutting in pieces or putting it near the hot stove works helps.) Stir in 1/2 cup parmesan-reggiano. If you want it creamier, add a little more butter or a tbsp of cream. Drizzle with truffle oil and top with a little more parmesan, if you wish. (Another Note: Shaved parmesan curls on top are a delicate and delicious addition... just use a potato peeler!)
Juice lemon over greens and tomatoes. Drizzle insides of bowl with olive oil and toss. Sprinkle with kosher salt, black pepper, and remaining 2 tbsp parmesan.
Serve steak, faux-sotto, and greens together on the same plate. Delish!

Beef Kebabs Three Ways with Couscous and Tzatziki (and Pita!)

For Kebabs:
1 1/2 lbs sirloin, flap, or hanger steak, cut into 1 1/2 inch pieces- To save time, buy pre-cut meat
Kosher salt and fresh ground black pepper black pepper
Three Flavor Options, in increasing complexity: 
1. 3 tbsp Robust Italian Dressing from Wishbone (or other Italian salad dressing)
2. 2 tbsp sumac seasoning (found at Phoenician Deli), 3 tbsp olive oil
3. 2 cloves minced garlic, 2 tbsp chopped fresh oregano, 1 tsp cumin, 3 tbsp olive oil, sauteed 2-3 mins. in a small skillet
Bell Peppers, Mushrooms, Onions, cut into 1 1/2 inch chunks, can also be bought pre-cut at some grocery stores
Don't forget SKEWERS!

1 box Near East Couscous (I like the Roasted Garlic and Olive Oil the best)

For Tzatziki:
1 cup greek yogurt (such as OIKOS or fage)
1 cucumber, peeled, seeded, and grated (using large side of cheese grater... or you can just chop it!)
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt

Pita Bread 

Prepare couscous according to package directions. While this is cooking, begin cu
Prepare the grill to medium high (~400 degree) heat. Combine meat and veggies in large bowl with desired seasonings and kosher salt and black pepper. (Note: It is safe to combine meat and veggies in same bowl, as long as you are cooking them well! If you are squeamish about mixing the two, you can use two separate bowls, and make separate veggie skewers.) Skewer meat and veggies, leaving space in between. This aids in quick cooking. Place skewers on grill. Cook 10-12 minutes, turning every few minutes. 
While meat and veggies are cooking, make Tzatziki Sauce. Just combine all ingredients in a small bowl.
In last few minutes of grilling, place pita bread on grill to warm.
Serve skewers on top of bed of couscous, with plenty of tzatziki sauce for dipping, and pita for wrapping. Opa!

Chicken Fried Pork Chops with Cream Gravy*, Mashed Potatoes, and "Stewed" Okra

For Chicken Fried Pork Chops
4 boneless rib pork chops (1 1/2 lbs total)
plenty of kosher salt and fresh ground black pepper
2 cups+ 3 tbsp flour, divided for breading and gravy
3 c milk, divided for breading and gravy
1 large egg
1 cup canola or other frying oil

For Mashed Potatoes
2 Big Russet Potatoes, unpeeled, chopped into 1/2 inch slices
3/4 cup milk
1/2 stick margarine or butter (mmm... Kerrygold!)
kosher salt and fresh ground black pepper

For "Stewed" Okra:
4 cups frozen (or fresh okra), cut into 1/2 inch discs, stems removed, if fresh
1 15 oz can Muir Glen Fire-Roasted Stewed Tomatoes with Chilis
1 15 oz can water

*My Gourmet Tribute... Chicken Fried Pork Chops from Gourmet Mag? YES! I will miss them. The only thing I don't like about this recipe is the way it is written. So I'm changing it up a bit to make it easier to follow!

Place potatoes in large saucepan, cover with water and turn heat to HI; bring to a boil. (Cook time ~10 mins.) Place okra in large skillet, cover with water and turn heat to HI; bring to a boil. (Both on back burners to save room to work with pork.)
Pound pork chops on both sides with rough-textured meat pounder until very thin. Season with salt and pepper and cut into 3 inch pieces. Whisk together 2 cups flour, 1 tsp salt, 1 tsp pepper in a shallow dish. Whisk together egg, 1 c milk, 3/4 tsp salt, and 1/2 tsp pepper. Dip pork pieces in milk/egg mixture, then dredge in flour. Place on plate. (IF you have some time, let pork rest for 15 minutes... I know this breaks the 15under15 mantra, but it makes the coating just perfect.) 
Heat oil in a heavy skillet over HI heat. When oil is shimmery and very hot (375 to be exact) fry pork pieces, turning over once, about 4 mins total. (You may have to work in batches.) When golden, transfer to paper towel to drain. Place in oven to keep warm.
While pork is frying, check on potatoes and okra. When potatoes are fork-tender, drain, return to pot and mash with milk, butter, salt, and pepper to taste. Cover with lid to keep warm.
Also, drain okra and rinse under faucet. Pour okra back in skillet and add canned tomatoes and water. Stir and simmer over medium heat until pork is cooked. 
Once all pork is cooked, pour off all but about 2 tbsp oil into a heat-proof bowl or empty coffee can, leaving brown bits. Add 3 tbsp flour and cook over medium heat 2 minutes, stirring constantly. Whisk in 2 cups milk, until thickened. Season with salt and pepper.
Serve pork and potatoes with gravy, accompanied by the slightly spicy okra. Hmm... I might have to make this tonight!

15under15 PART II

Mark's been super busy at work lately, so that makes me super busy with H. But this morning, he seems to want to sleep in! Maybe I can post Part II before he wakes...

15under15 Part II
Buffalo Chicken Salad

Buffalo Chicken Salad
1 pkg chicken tenders, trimmed
salt and pepper
2 tbsp olive oil
1/2 cup hot sauce (such as Frank's Red Hot or Tabasco)
3 tbsp butter, cut into pieces
1 head romaine lettuce
3 stalks celery, chopped
ranch dressing packet (and mayo, milk accding to packet directions) OR bottled ranch dressing
1/4 blue cheese crumbles

Heat oil in large skillet. Sprinkle chicken tenders evenly with salt and pepper. Saute tenders until cooked through, about 5-7 minutes. Remove from heat. While chicken is cooking, heat hot sauce in a small skillet over medium heat. Add butter pieces and stir into sauce until melted. Reduce heat to low. Wash and chop lettuce into bite-size pieces. Make ranch dressing according to packet directions. Arrange lettuce and celery on plates. Dip chicken tenders into hot sauce mixture. (For little ones, skip this step.) Place on top of salad. Drizzle with 1 tbsp ranch dressing and top with 1 tbsp blue cheese. For added heat, drizzle with a little more hot buffalo sauce!
Kiddie Mod: Be sure to chop celery and chicken into bite-size pieces. Leave hot sauce off 1 or 2 tenders, and allow child to dip own food in dressing.

(He woke up... only had time for one recipe! Check back soon!)

Happy Halloween!

Our little Owlie...
Felt and hot glue! While I can sew a bit... straight lines and strictly sewing machine... felt and hot glue are the perfect materials for costuming! And, who knew you could iron felt and get such great effects?
Happy Halloween, everyone!