August 07, 2013

Chicken Lettuce Wraps

August 07, 2013/ sherri d'alessandro

Continuing meals of the week, I put together another recipe tonight that contains this week's staples: pesto & chickpeas. Lettuce wraps always feel a little more substantial than a salad, maybe because you can eat them with your hands...?

Anyway, between the lettuce wraps I made tonight and the two dishes I've already shared - I hope you find some inspiration for your next pesto meal or can of chickpeas!

Need:

- 1/2 Avocado

- Chicken tenderloins (At the beginning of the week, I marinate chicken in extra virgin o/o, lemon juice, salt, garlic, crushed red pepper, & rosemary from my garden)

- Tomatoes (used twice this week)

- Toasted Chickpeas (used in all 3 meals this week)

- Pesto (used in all 3 meals this week)

- Feta (used twice this week)

- Large lettuce leafs (I used romaine from my deck garden) Bibb lettuce and Romaine are also good options

Start arranging! Avocado, Feta, Tomatoes.

Grill up the chicken & toast the chickpeas. I have some extra chicken that I can bring to work tomorrow for lunch!

Dollop with pesto. Shred the chicken with a fork and knife. Dollop with pesto again. Done!

These were really yummy! Each meal I had this week was completely different so I never got sick of eating pesto or chickpeas. Here are the health stats: Protein from the chicken & chickpeas, omega's, fiber, potassium, & the B vitamins from the avocado, lycopene & vitamin c from tomatoes, fiber & too many vitamins to name from the romaine.

If you want to see a 15 second video on how to make this - I shared it to my instagram account... here. Check it out.

And hey, it's almost Thursday! Have a great day! xo

July 02, 2013

Girls Night (Part 3)

July 02, 2013/ sherri d'alessandro

I hosted "Girls Night" on Friday. I've said it before and I'll say it again... we always have the best time at "Girls Night". This time it was Rae, Becca, Leanda, Michelle, & Janet. Kim had little Juliet on Wednesday so, obviously, she couldn't make it, but, she was definitely the first topic of conversation (you were there in spirit, Kim!). Catching up on all of our latest "news" (we cover everything... no really, everything) and making future plans. Five hours go by in a flash.

I wanted to keep the menu light this time as it is Summer, after all... and, it's been super humid and muggy.

To kick it all off - I made mojitos - everyone gets an umbrella! (mint from my deck garden, lime, simple syrup, & soda).

I've actually never made deviled eggs, but, I l o v e them! I thought it would be a nice cool protein-rich treat to add to the assortment.

They were easy! (organic egg(s) yolk, organic mayo, dry mustard, squeeze of honey, salt, pepper - all to taste). This recipe looks about right, you can swap in the honey instead of relish or even capers or pickles for a salty flavor. I just kept them classic and simple.

Tip: Fill the mixture in a gallon size bag and cut off the corner to easily fill each egg. Then, sprinkle with paprika.

As I was preparing... I made sure to build my 'serving' table. Bring out the cheese 1-2 hours prior to guests arriving (depending on how hot your place is). Soft cheese should be soft, when served. I also picked up some fresh tulips to add some color and brightness. (The dip you see in the middle is just tabouleh & hummus mixed together - SIMPLE and SO good.)

Next, my specialty: Avocado/pesto/chickpea dip. I came upon making this one night when I was making avocado pesto pasta. The girls LOVED this. And, it is so easy, loaded with protein, fiber, antioxidants, & omega-3s!

To make: 3 ripe avocados, juice of 2-3 lemons, 3 cloves garlic (more or less to liking), can of chickpeas, handful of basil (from my garden), salt, crushed red pepper, couple tbs of parmesan. Toss it all into the food processor and serve. YUM.

I love this cheese board. These are three of my favorite cheeses to serve. Manchego is a harder cheese with a nice salty bite, port salut is mild and really creamy, brie is creamy awesomeness. (See how they are nice and melty)

Here is (almost) the final table. Rebecca brought the freshest bruscetta (top right) that tasted like summer. It was delish. I toasted up whole grain baguette to pair with the avocado pesto dip. Fresh local strawberries pair nicely with the cheese. Fig jam is a pairing must with all three cheeses - it is really addicting - warning you now. I also made my famous healthy panko baked buffalo nuggets. We sat outside on the deck - threw back the mojitos, a couple bottles of a wine and caught up on life. I think this was actually the perfect amount of food. Many times, I completely over do it - this time I made sure to balance the carb/protein ratio and I think it worked out just right. What is your go-to appetizer?? I'd love to try some new recipes at the next Girls Night.