Summer Fare: Chicken Arugula Salad with Pine Nuts and Shredded Parmesan

After an almost 5 year hiatus, Ms. Foodie is giving it another go. This series will be called… Summer Fare.

Ms. Foodie is not a salad person, mostly because they are unsatisfying and a pretender to health. Iceberg is just water, and once you throw cheese and those fattening salad dressings on them, what part of health is there? Mr. Foodie, on the other hand, loves salads because he feels like it is his one concession to health. His salads are always accompanied with a generous helping of Ranch, of course. So Ms. Foodie has been perfecting her own salad recipes that meet the criteria of satisfaction while allowing Mr. Foodie to feel as though he is doing something good. They also provide quick meals in Summer when the last thing Ms. Foodie feels like doing is turning on a stove.

The first key is the base, which can’t just pretend to health, but actually needs to contain some nutrients; so Hasta la Vista iceberg and Romaine. Ms. Foodie’s salad bases tend toward Kale, Spinach, or her newest favorite, Arugula. Arugula has that wonderful peppery quality, allaying boredom, and delighting the taste buds. (smacks lips)

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Ms. Foodie has been perfecting this Chicken Arugula w
ith Pine Nuts Salad for about a year now. Ms. Foodie needs the heft of protein in her salads, so in addition to the Pine Nuts, I added Chicken. I have made this salad with Smoked Deli Chicken Breast, Boiled Chicken Breast, and for this round I used a Fried Chicken Breast, the breading adding extra crunch and extra flavor. Along with Heirloom Cherry Tomatoes, which add to the flavor profile and provide a nice burst in your mouth, I added a few Roma Tomatoes for some gravity. This time around Ms. Foodie decided to add chopped boiled Eggs for more gravity and protein heft. Tossed with Shredded Parmesan Cheese, and a Sesame Umami Dressing, it hits all the points for both of us: Health coupled with satisfying Flavor and Substance.

This 2018 Clarksburg Batik Chenin Blanc is also doing this recipe justice! Shout out to Bright Cellars for a great pick.

20190615_190321Happy Saturday!

What’s for Dinner?: Cheesy Catfish Chowder!

Ms. Foodie wanted something quick and dirty for dinner, that didn’t involve turning on a stove. AllRecipes.com came to rescue!

This Cheesy Catfish Chowder was so simple, and didn’t require anything fancy in terms of ingredients–I already had most everything in the store.

Being Ms. Foodie, I did my variations and substitutions: Water Chestnuts to replace the crunch of the Celery, and cooling spices like Tarragon, Cilantro and Thyme, to supplement the Celery Salt and Pepper. I also substituted the Cheddar with Colby-Jack and Provolone.

In less than an hour, dinner is served, along with some crusty French Bread and a glass of Tolosa Chardonnay.

Mmmmm….

What’s for Dinner?

Ms. Foodie was missing Christmas, so I decided to whip up some of the flavors of December in March–with a bit of a twist.

Braised Chicken basted with the mellow tones of Tolosa “1772” Pinot Noir, accompanied by Cranberry-Kale Stuffing. With a lovely glass of that same Pinot, it’s a combination whose time has come…