Perfection

With the bathroom on a mini hiatus, Paul decided to cook tonight. He is making Chicken Provencale since it has been over a week since he made it. :) I think that we are having rice, steamed asparagus and a salad.

This is one of my favorite meals and Paul continues to tweak and experiment. I encourage you to try it!

LOBSTERPALOOZA!

Please go to this link to hear about what I made for dinner on Friday night!

UPDATE ON CHICKEN PROVENCALE

I added something to the recipe for the Chicken Provencale last night. When I was at D&W yesterday, I happened to be in the "Pickles and Condiments" aisle and I walked by a bottle of capers. I thought that a few capers might improve the overall taste and texture of the meal. I threw in a couple tablespoons of capers into the skillet when I added the tomatoes. I am happy to report that the capers did as intended: they made this delicious dish even better. I will amend the recipe in the group to reflect the addition of capers, as an option, for this dish.

Tuesday Night's Dinner

I am making Chicken Provencale tonight. I will serve this dish with some cous cous and tossed greens and we will most likely wash it down with some Australian Chardonnay. Julia Child once said that as a cook, she felt that she needed to make a recipe at least 10 times to be comfortable making the dish. This is only the second time I have made this dish, so I have a ways to go with this recipe! I am going to incorporate more chicken in my menus as it is inexpensive, easy to cook and more importantly, when properly prepared it is good for you!

Chicken despite disrupted Chi

Dinner was a joy. We were sitting around this morning in sub zero temperatures, drinking coffee and enjoying the fire in our fireplace. I said to Paul, "I think I would like chicken for dinner." And despite our Chi being completely displaced, Paul obliged. Chicken with Lemon and Capers. Chicken pan friend with a magnificent sauce of lemon, butter, white wine and capers. Oh, magnifique! A little chicken and herbed cous cous and a salad, it was perfect for a bitterly cold winter night.

The recipe is in the Group list. Email me if you need it!

Filet Mignon

OK, I have not posted much to this blog recently. My chi has been somewhat disrupted. Our fabulous contractor, HWC Homeworks, started work on our second bathroom and I have not been in much of a mood for cooking. Part of the problem is that redoing any room in your house is a dirty, dusty job. We had just cleaned up the mess from the remodeling of our first bathroom project and this new project stirred up the dust again. The dust and dirt is not as bad as the first project, but it is just as pervasive. This week I will endeavor to improve my postings on this blog.

For the record, tonight I am making Pan Seared Filet Mignon with Cabernet Sauce. Yum!

My Friday Meal

Deirdre posting...

Tonight, Paul is cooking. Since I have worked a grueling day, Paul was kind of enough to ask me what I wanted.

Tonight, I have opted for Cilantro Chicken. It is fabulous. The chicken is soaked in honey, lime juice and olive oil and baked. At the end of the bake, we top it with cheese, salsa and cilantro. It is easy to cook and easy to clean up. We will compliment the chicken with cous cous, a ceasar salad and a Chilean chardonnay, Veo.

If you would like the recipe or want to rub elbows with some foodie Grand Rapids nerds, drop us a note. We would love to have you join our group!