Soulful, Soothing Sundays With Friends..............

Sunday. A day to refuel your soul and be grateful for your blessings. Take a deep breath and relax. Enjoy your family, your friends, and share a meal together.
 
On the menu for today is......
 
Citrus Roasted Chicken
Arugula, Pesto Potato Salad with Peas and Scallions
Spinach, Baby Romaine Salad with Tangerine, Boiled Eggs, Red Onion and Pinenuts
Roasted Mixed Vegetables
Chocolate Mousse with Raspberrys and Choco Chips
 
Make a game plan and do as much ahead of time as possible.  Once your table has been set and the shopping has been done it is time to prep the food.
 
Try to come up with dishes that can be served room temp so that you can be with your guests and not chained to the kitchen.  The chicken and veg can all be bunged in the oven at one time at the same temp and while they are roasting, boil your potatoes, make your pesto and wash your greens.
 
The chocolate mousse we made the night before and kept refrigerated.
  • The Main Event...

    Lemons
    Oranges
    Olive oil
    Fresh herbs in melted butter
    Salt & pepper

    Stuff the cavity of the chickens and rub the butter and herbs under the skin. Roast the chicken at 400 degrees for one hour. Turns out juicy and succulent every time.

  • On The Side...

    To make the pesto mixture place minced garlic, arugula, salt, pepper, pine nuts, Parmesan and olive oil in the blender until finally combined. Or go for the easier option and buy store bought, Bella Cucina arugula pesto is a great product and available at BDC Living. Let your boiled potatoes cool down then mix in the pesto and add cooked green peas in for a little texture.

    For the grilled veg all you need to do is slice, toss in olive oil, salt and pepper and roast at 400 degrees for 30 mins or until tender.

  • The Easiest Choco Mousse....

    Ingredients:
    1 cup Heavy Cream
    ¼ cup Confectioners' Sugar
    2½ tbsp Chocolate Fudge Instant Pudding Mix (dry)

    DIRECTIONS:
    Either using a stand mixer or hand mixer, mix and beat together heavy cream, sugar, and pudding mix for about 2-3 minutes. Mousse should be light and fluffy.

Champagne Wishes and Caviar Dreams!

There are two quotes that have recently stuck with me and I can conclude they are without a doubt worth sharing.
 
“I believe that laughing is the best calorie burner" and “I feel some day drinking coming on”.....
 
Let’s spend the day laughing and drinking……….. and of course eating!
 
While in Toronto we visited a Russian food store where I happened upon some delicious caviar.  Let’s match these little burst of salty goodness with blinis and crème fraiche!  
 
Cheers to the good life filled with fabulous quotes, food, booze, friends and family!

Return of the MAC.............and Cheese

This Macaroni and Cheese custard recipie came from the Bahamian Cook Book which was a cumulation of recipes by the Ladies of Nassau collected by my Grandmother Mrs. Leslie Higgs. 

There are several versions in here of macaroni and cheese but I liked the idea of a custard to serve along side my rib eye roast.

Savoury, creamy and delicous but certinaly not calorie free.

Thank you Mrs. J.F. W. Turtle for this delightful contribution and to all the Ladies who put their signature dishes out there for us all to share and experience.

  • What you need...

    1/4 lb. of cooked macaroni noodles preferably elbow or cavatappi
    8 OZ of grated cheese
    1 cup of canned cream
    1 teaspoon of salt
    1 tablespoon of worcestershire sauce
    1 tablespoon of butter
    A little hot sauce or pepper
    2 beaten eggs



  • What you get!!

    Preheat oven to 350 degrees and bake until light brown on top.

    Double up the ingredients if you want to make a larger pan, I did!