Dressed Up Salad

So the reality is that when we go awhile without posting, it usually means a period of slightly healthier (and less exciting) meals, such as salad, soup and salad (well you get the idea).  Much to Mark's discontent, might we add.  A few nights ago we decided to 'kick up' our salads a little bit with two special accompaniments - overnight tomatoes and parmesan bacon crisps. 

Starting with the overnight tomatoes, which we have to credit to Chef Starr at one of our favorite wineries in the Yadkin Valley, Sanders Ridge.  During this time of year when tomatoes don't have very much flavor, we were turned on to this great and simple way to concentrate the flavors.  Simply split some roma tomatoes lengthwise and sprinkle with a bit of EVOO, salt, and pepper.  Then, you guessed it, you roast them overnight -- literally.  As low as your oven will go (150/175 degrees) for about 8 hours.  Let them cool and they are good for about a week.  All the flavors of the less than exciting romas concentrate and make a great addition to any dish. 

Preparing the tomatoes before their overnight trip to the oven

The parmesan bacon crisps are a quick mix of some parm (about 1 1/2 cups), a bit of flour (1 tbsp) and some chopped cooked bacon.  Line a baking sheet with some parchment and place about 8-10 mounds.  Flatten them a bit and cook for approximately 8 mins in a 375 degree oven.  A yummy, cheesy, crunchy addition to a salad.

Skillet Chicken Parm

@FoodNetwork #FNMag 

It's been a little while since we had a chance to write this blog entry, but we didn't want to miss out on sharing this light alternative to Chicken Parm.  Instead of the traditional pan fried favorite that is covered in mozzarella (which, we love by the way!), this alternative has all the flavor without all the calories  From the March issue of Food Network Magazine (the Cheese issue!), Skillet Chicken Parmesan, is relatively quick and easy to make.  Instead of breading the chicken and pan frying it, we toasted fresh bread crumbs and then lightly fried boneless chicken breasts in olive oil.  Instead of preparing the tomato sauce suggested by the recipe, we used a prepared sauce.  The chicken is nestled in tomato sauce, topped with the bread crumbs, and then some light cheeses before a quick broil. 

At  329 calories a serving, this recipe misses none of the flavor of the traditional favorite.  We bet you that it will fool you or your guests.

 

Yadkin Valley Wine Trip

Divine Llama Vineyards

Flint Hill Vineyards

This past Sunday, we took a couple of our friends to a few of our favorite local Yadkin Valley wineries.  We have been to Divine Llama and Flint Hill more times than we can count, and, admittedly, are quite well known at both.  Both of these wineries offer some of the very best wine of the Yadkin Valley and are certainly two of the most welcoming.  While our friends took part in a full tasting at each, we had a glass of our favorites at both: Chambourcin and In a Heartbeat (a 50/50 blend of Merlot and Chambourcin) at Divine Llama, and Cabernet Sauvignon at Flint Hill.  And, of course, what trip to Divine Llama is complete without a visit to its namesake -- the llamas and alpacas.   Two of the llamas put on a show for the camera with a slight tussle.

Our small adventure concluded with a final stop at Westbend Vineyards and Brewhouse.  Westbend is the oldest winery in the Yadkin Valley.  While we had been there once before (at the end of a long wine adventure), we wanted to go back for a second tasting.  The age of the vines and the experience certainly shows at Westbend and several of their wines are simply outstanding.  While service and charm is not what it is at some of our favorites, this is still a 'not to be missed' Yadkin winery (and the only one in Forsyth County, at least until a new winery opens in April).

Westbend Vineyards and Brewhouse

Lasagna and Breadsticks

@BarillaUS @FoodNetwork #FNMag  You may have noticed a slight decline in the frequency of posts as of late -- this is not due to us falling out of the "blog-sphere," but rather a week of less than "bloggable" meals!  Last Sunday, though, we prepared one of our favorites -- Lasagna.  To go with the Lasagna, we also prepared a "Copy That!" featured in this month's Food Network Magazine - Almost Famous Stuffed Cheesy Bread (copied from Domino's).  


We love this recipe because not only does it make a tasty version of  the classic, but it is also made using Barilla's Oven Ready Lasagne Noodles, which means no boiling.  Now prepare yourself...wait for it...this 'fancy' recipe comes from the back of the box.  So if you want the recipe, just flip the box over (we also provided the link above).  But, trust us, we have made this countless times (all the way back to college years for Bill) and it does not disappoint.  It is also extraordinarily simple and you can prep it in less than 15 minutes with virtually no mess at all.  A couple variations that we have learned/used as we have made it: 

Try sub-ing cottage cheese for the ricotta if you want a slightly creamier cheesy consistency between layers.

You will almost always need more sauce than it calls for (2 jars) even if you follow the recipe measurements.  So, have an extra jar just in case you get to that all important top layer and find yourself with only a splash of sauce (not good eats!) 

If you are making this for two and don't want to eat leftovers for the next week, try halving the recipe and use a 8x8 or 9x9 baking dish.  It works just as well and will still leave you with some leftovers. 

A quick note on the breadsticks that we made to go with Lasagna.  They are great but they are quite involved (as is any dough based recipe).  But, damn, they are good!  If you make them, we might suggest doubling the mozzarella in the middle of the dough.  The recipe looks far more intimidating that it actually is to make.  Are they as good as the Domino's original?  Hmmm....not exactly....but they are a close second if you want to be a bit adventurous at home, and they certainly beat any of those frozen breadsticks or garlic breads (by a mile!).