Chicken Farro Salad-True Food Kitchen

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In my January 30, 2013 blog I told you about having the pleasure of attending a rare class given by Chef Michael Stebner, of True Food Kitchen. He co-created this popular restaurant with Dr. Andrew Weil. Chef Stebner created several recipes during the course of this class and I am offering you another one today. I admit, this salad is one of my favorites when I am out shopping or having lunch with friends. We have two locations of True Food Kitchen in Scottsdale, in two of my favorite open air shopping malls, Scottsdale Quarter and Biltmore Plaza. Now I am making this delicious salad at home and so can YOU!

Stuffed Cheesy Shell's! From Laura!

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 Laura, my step daughter, sent me this recipe, with pictures that she has been making for years. This was one of my Christmas presents from Laura, Ross and Julia. Her Mom, Mary Carol has been making this delicious dish since college!! When Laura and Paul were in high school, they told me about this recipe that their Mom makes, that is their favorite. I had no idea of what was in it, neither did they, so, I made my own version.........but, it was never, "Just like Mom's". You can imagine my delight when Laura shared this much loved recipe with her Mom's permission, to share with you, on the blog! Yahoooo!!

 From Laura~

Stuffed Cheesy Shells with Meat Sauce

Our all-time favorite meal in the Bottem household! It is a very easy recipe that’s been passed down through family. It is so simple, that I feel silly presenting it! But it is too good not to. It is the perfect meal for friends or family that need assistance after surgery or a baby, etc. It freezes well and is great leftover.

Grand Marnier Soufflé!

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Shoot cupids arrow straight to their heart with this delightful Grand Mariner soufflé with a Grand Marnier creme anglaise sauce!

 Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. It's eggs and patience.......DONE! Soufflé recipes can be sweet or savory, but the principles of making them are the same. I have made dark chocolate souffle, Blue cheese souffle, Gruyere souffle, broccoli souffle and countless others. Eva Kenly said, "It's eggs, you can eat a souffle for breakfast"! And, I have many times, with a smile on my face...like I'm cheating, but I'm not, it's eggs! 

Buckeye Brownies...!

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Simply delicious is how I would describe these bars! There is a rich, decadent layer of brownie topped with a creamy smooth layer of peanut butter filling, topped off with a chocolatey peanut butter glaze. After the pictures were taken and one bar was consumed by myself and hubby, I wrapped the rest in plastic wrap for safe keeping in the freezer! I have come to love storing goodies in the freezer. When wrapped properly, the yummies stay fresh and you have instant dessert for when company comes. I also store cupcakes in the freezer and when I want to whip up a batch to share or for giving, all that needs to be done is to make a frosting...too easy, right! 

Chicken Wellington for Valentines!

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How do I love thee, let me count the ways! Valentines is on it's way. I am thinking a "Chicken Wellington".....much like a "Beef Wellington" featured on December 26, 2012, http://www.sewwhatscookingwithjoan.com/2012/12/beef-wellington-for-new-years-eve.html 

I am thinking light, as to NOT be tired or sluggish. Fried foods, meats with a high fat content, and oily snack foods, such as cheese curls, corn chips and potato chips, can bring on the yawns. That's because you are making your digestive system work harder than usual to process the fats. Eating a meal of high-fat meat, sauces, and cheese toppings can really make you feel robbed of energy once you leave the table. 

So, my theory is if you are planning a evening with your hunny of dinner, dancing and DOT, DOT, DOT...................well need I say more?

Champagne Cupcakes!

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I love everything about these cupcakes,  they're beautiful, they sparkle and they’re delicious. They’re cake. And they’re made with champagne. And, everyone that knows me.....knows I like champagne. In particular....Veuve Clicquot! Did I use Veuve in these delicious cupcakes.............of course! And to say I had some left over, well, that would be a lie! I opened a bottle of Veuve, used 1/2 of a cup in the cupcakes, and proceeded to drink the rest while baking these delicious melt in your mouth cupcakes!! Mmmmm were they good!!

Chicken in Wine sauce! Wee Bear style!

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Wee Bear cooks!! 

Wee Bear surprised me with this delicious chicken in wine sauce, on our very first Valentines Day dinner at his home nearly 20 years ago. He decorated with flowers, GIANT balloons and served on his finest china. He served this sumptuous dish with a mix of white and wild rice and grilled crostini. With his sister Kathy, standing by the phone for guidance, he took on this challenge, to impress his honey with his kitchen prowess. It was so cute and I was very impressed, when I arrived at his home, to smell of this amazing chicken baking in the oven. The recipe came from Wee Bear's Mother Pat, who was an accomplished cook and baker.