Please sign up for more recipes-this blog is moving

Hello,
I am sorry I have not been posting on here lately. I have had two issues: a sick child; and I have been trying to create a second, more user friendly blog on www.rotisseriechickenqueen.com
I have no control over this blog. I  have little ability to change design or organization etc.

SO I have been creating and working on another site, that has the exact same principle and recipes.
The second site is more expanded and I include travel, mostly regional, but some international.

So, if you have been getting emails alerts with recipes from here, PLEASE, PLEASE, go to my other site and sign up for alerts. It's www.rotisseriechickenqueen.com
You will receive an email every time I post a recipe, which averages three days a week.

It's MUCH easier to find recipe there. At the top, I have a Recipe Index, and if you click that, you can see posts that are broken down into Appetizers, Salads, Sandwiches, etc That way if you forget a recipe, it's easier to find.

I am also starting something call Hump Day Hacks, and every Wednesday, I will post tips and useful kitchen tools in that index.

In terms of travel, I will be in Rolla in May; Memphis, Natchez and all over Louisiana in June; and maybe wine country in July. So I will be posting some cool stuff. As time allows, I will try to beef that section up with past travel and travel tips, too.

Right now you can find travel under categories, but it may become it's own heading on the website, too.

While rotisserie chicken is the main goal of this site, I added some desserts because I make some mighty fine desserts, I love a good sweet!
The others site, makes it easier to share via social media, like a post, ask questions, etc.

Thank you for reading and please sign up at the other site. I've been trying to move everything over there to consolidate.
Thank you and have a great day!

For German Food in the Ozarks, the City Grill Never Disappoints : Feast Magazine

If you've never been to this restaurant at Lake of the Ozarks, you should

For German Food in the Ozarks, the City Grill Never Disappoints : Feast Magazine

Asian Quinoa Salad

This dish is packed with protein from three sources: quinoa, chicken and edamame. It’s a light dish and has vitamin C, antioxidants, B vitamins, fiber and more.

.This makes a large batch, so you can enjoy it for several days. It’s so easy to pack for lunch and leftovers are great cold. I actually prefer it cold.

You can use any combination of stir-fried vegetables, like broccoli. I sometimes toss that in if I have takeout leftovers. I personally love ginger, so I’d prefer twice as much ginger, but to tame it for everyone else, I use this amount. If you love ginger, you can add more, too

Asian Chicken Quinoa Salad

This serves 6

2 cups white quinoa

4 cups chicken broth

½ teaspoon ginger paste

1 bunch green onions

2 cups shelled edamame (microwave is most convenient)

1 tablespoon canola oil

1 (7.75-ounce) bag of tri-colored cole slaw mix

1 red bell pepper

1 teaspoon soy sauce

Black pepper, to taste

1/2 bunch fresh cilantro

Meat from one rotisserie chicken

Dressing:

4 tablespoons canola oil

2 teaspoon soy sauce

2 tablespoon rice wine vinegar

4 teaspoons sesame oil

4 teaspoons sugar

½ teaspoon ginger paste

For the dressing: whisk all ingredients together and set aside.

For the quinoa, in a medium to large pot with a tight fitting lid, bring broth, ginger paste and quinoa to a boil for 3 minutes, then cover and reduce heat to low for 15 minutes. You will know quinoa is done when the grain releases what looks like a little hook. If it’s not done after 15 minutes, cover and cook another 5.

While that cooks, slice roots off green onions and thinly slice the rest of the onions and set aside. Chop red bell pepper and set aside.

Cook edamame according to package directions.

Grab your bundle of cilantro and chop the leaves.

Next, in a large frying pan, heat canola oil over medium-high heat. When hot, add onion and cole slaw mix and cook 7 minutes. Add red bell pepper and stir fry 3 minutes. Then add soy sauce and pepper to taste.

Debone and de-skin your chicken and chop it into small cubes.

By now, quinoa should be done.

Transfer it to a large bowl. Add edamame, cabbage mixture, cilantro and chopped chicken. Toss with the dressing and serve.

Leftovers are fantastic cold. This makes a large batch, so you can enjoy it for several days. It’s so easy to pack for lunch.

This dish is packed with protein from three sources: quinoa, chicken and edamame. It’s a light dish and has vitamin C, antioxidants, B vitamins, fiber and more. It’s one downfall is it’s high in sodium.

Easter recipes

I wrote this story for the Joplin Globe today and wanted to share my Easter ideas and recipes with you.

For as far back as I can remember, Easter was special in my family.

I grew up overseas in nine different countries, so our traditions had to be flexible and adapt to what was available locally. For example, one year, we lived in Sudan and we dyed Ostrich eggs and then my mom tied bows around the eggs and used them as centerpiece decorations for the Easter table. That’s one of my favorite Easter memories.

My mother would go all out each year and set a beautiful table; she’d carve grapefruits into baskets and fill them with fruit to start each Easter meal. It was a lot of work, but so beautiful to behold.

A pretty Easter table is a must, in my opinion. It’s spring and flowers are blooming and colors are vibrant, so it doesn’t take much to add some pizazz to your tables. If you need some ideas, here are a few:

Dye Easter eggs and once the eggs are dry, use a glitter pen to write the name of each guest or family member on the egg. Then go to a dollar store and buy candle holders to display the egg and use those as place settings. You can buy candle holders of varying heights for a more dramatic look.

A dollar store is a great place to buy festive ribbon and tie it around a napkin with cutlery. If you’re fortunate enough to have daffodils (or another flower) in your yard, tuck a flower under the ribbon.

Try mason jars filled with candy eggs or jelly beans and chocolate bunnies on top; or mason jars filled with jelly beans and daffodils.

If you have a big Easter celebration and use plastic cutlery, I saw an adorable idea on Pinterest: buy green plastic cutlery, use orange napkins to wrap around the cutlery, and tie it all together with green ribbon, so it looked like a carrot. This is an easy idea and a fun job for kids.

Now, on to the food.  In our house, the ham is the centerpiece, but here’s a wonderful side dish, appetizer and drink to accompany the ham.

I love a light cocktail to sip on while I visit with family and friends and Easter calls for some bubbly. My Strawberry Kissed Catawba is pink with peach hues, bubbly, and delicious. It’s perfect for a party because it’s not too sweet, not too dry.  It needs to me made 12 hours in advance for the strawberries to infuse the wine, so keep that in mind.  My recipe calls for a brut sparkling wine, which is dry, but if you like very sweet drinks, you could use a bubbly Moscato or another sweet sparkling wine. I used St. James Pink Catawba, which is a Missouri winery. I used an inexpensive brut, so this drink will not cost you too much.

My potatoes au gratin are divine and a perfect accompaniment for ham. Au gratin is French dish, this is my simplified, Americanized version. If you like cream, cheddar cheese and potatoes, I think you will enjoy these. This dish would go well with beef or lamb, too.

And finally, Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare. Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

I hope you enjoy these dishes and I wish you and your family a wonderful Easter.

Wasabi and Cucumber Deviled Eggs

Serves 4-

6 large eggs                                                                                                                                   

2 tablespoons finely minced cucumber (be sure it’s minced fine

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

*Note: Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.

Strawberry Kissed Catawba

Serves 5

1 bottle St. James Pink Catawba (or your favorite Catawba)

1 pound strawberries

1 bottle chilled Brut sparkling wine

Rinse and hull strawberries. Then slice strawberries and place in a pitcher. Pour the bottle of  Pink Catawba on top. Cover and refrigerate 12 hours. Before serving, open the sparkling wine and pour it into pitcher. Serve.

Simple Potatoes Au Gratin with Sharp Cheddar

Serves 6-8

2 tablespoons salted butter

1 1/2 cups heavy whipping cream

2 bay leaves

½ teaspoon thyme leaves

4 large Russet potatoes

2 cups shredded extra sharp cheddar cheese

Salt and pepper

Preheat oven to 375 degrees.

In a heavy bottom pot, add butter, heavy cream, bay leaves and thyme leaves. Heat over medium-low heat. Do not use high heat or your cream will curdle. Bring to a light simmer and stir. Reduce to low.

Wash potatoes and thinly slice them. You want potatoes to be as uniform as possible, so if you have a tool, like a mandolin or cheese grater that has a slicer on it, use those.

Grease a 9-inch deep dish pie pan or baking dish with butter.

 Place the first layer of potatoes down and add salt and pepper to the tops. Then sprinkle about 1/3 cup of the cheese over potatoes.

Add the next layer or potatoes being sure to add salt and pepper directly on the potatoes. Add about 1/3 cup of cheese on that layer. Repeat this process until you have four layers. Then pour the cream mixture into the baking dish.

Top with remaining cheddar cheese. Cover with aluminum foil and bake for 50-60 minutes.

Remove foil and bake 5-10 minutes more (test potatoes to be sure they are done. You can insert a toothpick to determine if they are cooked).

Allow to rest 5-10 minutes before serving

Chicken Alfredo

Pasta is one dish I never order in a restaurant because it's so easy and inexpensive to make at home. Like this Chicken Alfredo. The most time consuming part of this dish is cooking the pasta. I make mine with angel hair because the sauce sticks to the noodles more. 

 Chicken Alfredo

Serves 4

Both breasts from rotisserie chicken

8 ounces angel hair pasta

¼ cup butter

1 garlic clove

1 1/2 cups heavy whipping cream

1 1/2 cusp fresh Parmesan cheese

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons fresh basil

Salt and pepper to taste

Fresh chives (optional)

I use chives because we have them in our garden. It’s not worth buying chives for this dish, so the chives are optional. Also, I love basil in alfredo but you can skip it if you’re not crazy about basil.

Do not salt your sauce until the end because there is a lot of salt in cheese.

This dish comes together quickly at the end, so have everything prepped.

First, put water on to boil for pasta.

Then remove the chicken breasts and the skin and chop chicken into chunks and set aside.

Slice basil and chop parsley.

When water is ready, add the pasta

Cook pasta according to aldente directions on the box, strain and set aside.

In a large skillet , heat butter and garlic for 1 minute. Add heavy cream and cook over medium heat for 5 minutes, stirring constantly. Add Parmesan, chicken, pasta and basil. Cook 2 minutes until sauce sticks to pasta. Garnish with fresh parsley. Serve immediately.
This photo does not do this dish justice. Just know it's delicious!

Day two of Easter desserts: My Pavlova

I am not sure what I will make for Easter, but I have been whipping up these desserts for my columns in the Joplin Globe, MO and Claremore Daily Progress in Claremore, Ok. This will likely be on the menu.

 I made a Pavlova, which hails from New Zealand. 
I made a Pavlova, which hails from New Zealand (there

Pavlova is a meringue dessert named after the Russian ballerina Anna Pavlova (a New Zealand chef created this in her honor). It has a crusty exterior but the center is soft and tastes like a marshmallow. I used vanilla and coconut extract to flavor my meringue, but you can be playful and use anything from almond to raspberry extract (just plan your filling accordingly).

You can fill a Pavlova with anything, too, but I filled mine with store-bought lemon curd, whipped topping and Grand Marnier marinated blackberries. If you don’t have Grand Marnier, it may not be worth buying a bottle because it’s expensive. You could substitute sherry, another orange liqueur, or omit the alcohol and just soak berries in 2 tablespoons orange juice, if desired. This also excellent with blueberries or raspberries or a combination.

Pavlova’s are light and so even if you’re stuffed after the meal, you can still squeeze in a little dessert.

Enjoy

Pavlova with Lemon Curd and Grand Marnier Soaked Blackberries

For the Pavlova:

5 large egg whites

1 ¼ cups of granulated sugar

1 teaspoon vanilla extract

½ teaspoon coconut extract

2 teaspoons corn starch

Parchment paper

For the filling

1 (10-ounce) jar lemon curd

2 cups whipped topping

1 ½ cups fresh blackberries or raspberries

2 tablespoons Grand Marnier

For the Pavlova:

Preheat oven to 275 degrees.

Place a large piece of parchment paper on a cookie sheet.

Beat egg whites on high speed (or meringue setting if your mixer has one) for 1 minute. Then gradually start adding the sugar, only 1 tablespoon at a time. Beat until stiff peaks form. Then fold in both types of extract and corn starch.

Spread mixture onto parchment paper, making it an 11-inch circle of oval. Shape with spatula; you want the sides slightly higher than the center because you’re going to fill the center.

Bake for 60-70 minutes. Then turn off the oven, but leave the door ajar and leave the Pavlova in the oven another hour.

The center will be collapsed, which is fine because you want to fill it.

While it cools, place blackberries in a bowl and add Grand Marnier. Set aside.

When it’s time to fill Pavlova, fill with whipped topping and spread that in the center. Then take teaspoons at a time of the lemon curd and drop dollops around the center. Cover with blackberries and serve. Note: for the sake of the photo, I left space to see the lemon curd to show contrasting colors, but I would cover the top in berries when serving.

Easy Easter Macaroon Nests

It's not chicken, but it's delicious. For the next few days, I am taking a break from my rotisserie chicken and sharing some great Easter desserts with you.
These macaroon nests are the BEST macaroons I've ever tried.
Instead of just egg whites, I use sweetened condensed milk. My husband came home the other night and I handed him a cookie and he said "I only want half." I said "Trust me, you will want the whole thing. I used sweetened condensed milk." That's his weakness. He took a bite and said "You're right. Can I have another?"


If children are going to be part of the celebration, you have to try my macaroon nests. These are absolutely delicious, and so easy for children to make. There’s only five ingredients and you mix it by hand, so you don’t have to mess with a beater and there’s no flour to spill all over the floor.

If the cookies don’t bake up into perfect rounds, when you take them out of the oven, you can shave off any edges and reshape them slightly while still warm. My recipe only makes about 10 cookies, but they are good size and the recipe can easily be doubled if that’s not enough.

Once you’ve filled the macaroon nests with jellybeans or a candy egg of your choice, them place them on a long platter and use it to decorate the center of the table. 

If you don't like the idea of food dye, leave them white.

These are gluten-free!

Macaroon Nests

Makes 10

1 egg white

1 teaspoon vanilla extract

½ cup sweetened condensed milk

2 1/3 cups shredded sweet coconut

4 drops green food coloring (optional)

Jelly beans or candy eggs of some sort

Parchment paper

Preheat oven to 325.

In a large bowl, whisk egg white for 20 seconds, until frothy. Whisk in vanilla and condensed milk and food coloring until combined. Stir in coconut until combined.

Spread a piece of parchment paper on a cookie sheet. Spoon about 1 ½ to 2 tablespoons onto parchment paper and form a nest. Use your thumb to press gently down on the center to make an indentation so you can fill it later, but be sure not to press all the way through. You just need a little spot in the center. If you press through, the cookie may not hold its shape.

Bake for 18-20 minutes. Cool before placing candy eggs in the nest.

Jordanian inspired Chicken in Filo Dough

My initial inspiration for this recipe was a Moroccan filo pie, but it was extremely complicated and used tons of spices. So when I started to simplify this in my head, I remembered a dish I learned to make when I took a cooking class in Jordan. It was a delicious chicken seasoned with coriander, pepper, cinnamon and nutmeg.

So I combined both culinary inspirations and came up with this dish, which is excellent! I am thrilled with the results. I didn’t need to tweak, it’s simply delicious.

1 tablespoon canola oil

1 very large red onion (or two mediums)

1 ½ teaspoons ground coriander

1 ½ teaspoons cinnamon

¾ teaspoon ground nutmeg

¼ teaspoon pepper

1/4 teaspoon salt (plus more to taste)

2 cups chopped rotisserie chicken

½ cup Pomegranate infused dried cranberries (or substitute raisins)

1 tablespoon tomato paste

½ cup chicken broth

1 roll of Filo dough

1/3 cup melted butter for brushing

Directions

Thaw filo dough according to package directions.

Preheat oven to 400 degrees.

Slice onion and set aside. In a large pan, heat oil over medium heat, then add onion and spices and saute for 5 minutes. Add the chicken and cook 5 more minutes. Then add dried cranberries, tomato paste and broth. Cover dish and cook for 5 minutes. Taste and add more salt if needed. Remove lid and pop mixture in the refrigerator for 5 minutes to cool slightly.

Use a deep dish pie pan and layer several layers of filo dough on the bottom with the sides hanging over the pie pan. Brush with melted butter. Do this until you’ve used half the dough. Then fill the filo dough with chicken mixture. Place the rest of the filo dough, adding two sheets at a time and quickly brushing with butter, until you have added all the dough and tuck it all in the sides of the pie pan, like a little present.

Brush with remaining butter. Bake for 20- 25 minutes or until golden on top. Cool for 5 minutes before slicing.

This dish can be served as an appetizer or main course.

It pairs well with a Riesling or a beer.

Les Bourgeois Winery in Rocheport is worth a visit

Here's an article I wrote today in the Joplin Globe. If you need a spring road trip idea, try this:

By Juliana Goodwin

For the Joplin Globe

Missouri’s third largest winery is tops in my book.

Les Bourgeois Winery, nestled on a bluff in Rocheport, has it all: a great selection of wine; a spectacular view of the Missouri River; a lovely restaurant; and an American success story.

This family-owned vineyard was started by Curtis and Martha Bourgeois who hailed from Louisiana. In 1974, they bought 15 acres of bluff top property on the Missouri River and relocated to the Show-Me state.

Initially, they planted grapes to beautify their land and make wine as a hobby.

But in 1985, they had a huge harvest- five tons of grapes that yielded nearly 500 gallons of wine—which they sold to a winery in Rolla.  It was then that the family realized the potential for a vineyard.

A year later, they renovated a building on their property, added a sales counter and opened as “Les Bourgeois Winery.”

 In two months, their entire vintage of “Jeunette Rouge” sold out.

In time, they began to buy more land and plant more grapes. In 1994, they purchased more bluff top property adjacent to their home to build a bistro.

 Their son, Stephen Bourgeois, an architect, designed the Blufftop Bistro, which is a gorgeous restaurant and a must if you visit. Aside from good food, the view is fantastic.

 If you visit the winery, first stop at the tasting room for a free tasting. You can sample six wines for free or the entire menu of 23 wines, for $8 per person.  The tasting room is open daily from 11 a.m. to 6 p.m.

I was just there to celebrate my birthday and the staff were friendly and helpful.

I prefer dry wines and Les Bourgeois has a good selection. 

Most of my favorites sips were in the “Collector’s Series” which are higher-end wines. Wine is all about personal taste, but my top picks were:

The Collector’s Series 2013 Vidal Blanc: it was a crisp, vibrant, dry white with citrus flavors.

The Collector’s Series 2011 Syrah: is one of the best Missouri reds I’ve tasted (but in fairness, they bring in California grapes for this wine). It was a full bodied red with hints of pepper, smoke and berries. I loved it and this was my overall favorite.

Collector’s Series 2012 Valvin Muscat: was very unusual. It struck a lovely balance between sweet and semi-dry. It had strong flavors of orange but hints of pineapple, melon, and strawberry.

I also loved the Vignoles. Vignoles tends to be my favorite Missouri varietal and I drink it in the summer when it’s hot because it’s a refreshing wine (even though I don’t typically like sweet wine and many Vignoles are sweet). This one was dryer than most and had a beautiful floral bouquet, with apricot undertones.

Again, I typically do not like Rose, but there was a sparkling Brut Rose that was light, lively, floral and had hints of berries.  This sparkling wine received a gold medal of excellence at the Jefferson Cup Invitational Competition, a wine competition.

The great thing about wine tasting is it opens you up to things you might never try but end up enjoying.

After the wine tasting, we headed to the Blufftop Bistro, which is one of my favorite Missouri restaurants.

First, the architecture is stunning and it has great ambience.  Huge windows look out on the Missouri River Valley.  You can sit a table draped in a white linen tablecloth and admire the scenery or the sunset.

 Dinner is pricey, but I think it’s worth it. My favorite main course is the filet: it’s melt-in-your mouth tender, served with mashed potatoes, and topped with a red wine demi-glace ($36).

This time, we were between meals so we only had salads and appetizers to choose from. We ordered the meat board and sent it back because we disliked it. They replaced it with a hummus board, which was great. We also had a nice house salad.

If you plan to have dinner in the bistro, make reservations in advance because it’s a popular restaurant in high season or on weekend.

If you don’t want to eat, you can savor a glass of wine on the balcony at the Blufftop Bistro and still enjoy the gorgeous views.

Spring is a lovely time to visit the winery, before it gets too hot outside. And if you’ve never been to Rocheport, be sure to pencil in a little time to walk around there, too.   Rocheport is a quaint town with lovely little antique shops, cafes and bed and breakfasts. The Katy trail runs through here the countryside is beautiful for a bike ride or short drive.

As the weather warms, Les Bourgeois Winery is a perfect place to explore.

 Want to go?

Les Bourgeois Winery, 14020 W. Hwy. BB, Rocheport. Wine tasting daily from 11 a.m. to 6 p.m.

The Blufftop Bistro is closed Mondays. There are limited winter hours, too. For a complete list, check the website. There’s a cool feature at the bottom of the website that allows you to try and calculate when the sun will set so you can be there for that. Visit: http://missouriwine.com/hours/

Read more about my trip to Iceland

I had an article in the News-Leader today about my trip to Iceland. Check it out

http://www.news-leader.com/story/life/2015/03/14/iceland-northern-lights-much/24713277/

Baby Kale, Strawberry, Chicken Salad with Candied Walnuts and Raspberry Vinaigrette (OMG)

 Baby Kale, Strawberry, Chicken Salad with Candied Walnuts and Raspberry Vinaigrette (OMG)

This salad is incredible and comes together so quickly. It's perfect for lunch or dinner on a hot summer night. It's a restaurant quality salad on the table in less than 10 minutes.

And it's healthy.

Kale is packed with vitamins K, A and C, (a serving has more than 800 percent of your daily vitamin K needs);  walnuts have Omega 3 fatty acids, and the nuts and chicken give it protein to keep you full longer.

However, sunflower seeds do add a lot of calories and fat, so if you're watching your waistline, you may want to omit those and double up on strawberries.

A sprinkle of goat cheese crumbles is great on this salad, too.

If you can't find baby kale, you can substitute spinach or arugula. I bought baby kale in a plastic tub next to other salad greens.

It's important to use honey roasted sunflower seeds as it adds sweetness. I used applewood smoked chicken, but that is not available at all stores, so regular is fine. I would stick with traditional and not use a lemon-pepper chicken.

Dress this salad with your favorite raspberry vinaigrette. I used Walmart's generic brand, Great Value, and it was awesome. Enjoy this healthy, EASY meal.



Baby Kale, Strawberry, Chicken Salad with Candied Walnuts and Raspberry Vinaigrette

3 cups baby kale greens
2 tablespoons honey roasted sunflower seeds
2 tablespoons candied or glazed walnuts
4 strawberries, hulled and sliced
1/2 cup to 2/3 cup chopped rotisserie chicken
1 tablespoon dried cranberries (optional)
Your favorite raspberry vinaigrette

Spread kale on a large plate. Top with all the other ingredients. Toss with vinaigrette and serve.

 I like this with a crisp white wine.

Julianna Goodwin - 3/9/15 - OzarksFirst.com

Watch me make my bourbon banana shortcake on Ozarks Live Julianna Goodwin - 3/9/15 - OzarksFirst.com

Rosemary Chicken Salad

Last summer, my husband grew loads of rosemary and I still have some dried rosemary to use up before we start planting again. 

 I love rosemary and enjoy it in so many recipes. My husband didn’t like the idea, but when he tasted it, he was won over.

I love chicken salad, too, and I constantly experiment with different recipes. This is one of my favorites (although I make a killer curried chicken salad).

 I’d serve it on ciabatta or grilled Italian or French bread.  It’s also excellent as an appetizer on Ritz crackers.

Rosemary Chicken Salad

3 cups chopped rotisserie chicken

1/3 cup chopped red onion

2/3 cups chopped celery (about 3 stalks)

¾ cup mayonnaise

1 teaspoon white wine vinegar (could substitute red if you need)

1 heaping tablespoon chopped, dried rosemary

Garlic salt to taste

Combine chicken, onion and celery and set aside.

In another bowl, mix mayonnaise, vinegar, rosemary and garlic salt. I added ¼ teaspoon of garlic salt but I like it salty, so I would salt to taste.

Stir together both mixes and enjoy. This is better the next day so I suggest making it in advance.

Where have I been? Iceland. Check it out

My blog has been stagnant for a week because I’ve been in Iceland. I got back Monday, but yesterday was my birthday, so I just focused on me.


But today, I am back at blogging. Tomorrow, I will have a rotisserie chicken recipe, but today I want to share some of my adventure.

Iceland was awesome and so beautiful!

.Back in September, my sister called me and said there was a great Groupon to Iceland for about $800 with airfare and hotel from NYC. The trip included daily breakfast.

I was sold.

Seeing the Northern Lights has always been on my bucket list, so I bought the Groupon on the spot and on Feb, 25, my sister and I were Iceland-bound.

It;s only a five hour flight from JFK and six hours coming back,.









Iceland is home to 130 volcanoes and uses geothermal heat to power the island. It has about 320,000 residents in the whole country, with the majority in Reykjavik.

I came to see the Northern Lights, but I was also excited to see the Blue Lagoon. I have to say, I think the Blue Lagoon ended up being my highlight. It was spectacular.

That's my sister

We spent two hours in the geothermal water. There’s a bar there and they limit everyone to three drinks, which was a good thing because no one was drunk and obnoxious.

After soaking in the water for two hours, we ate lunch at LAVA, a restaurant that overlooks the lagoon. We had a three course meal and it was lovely.



I love how they served the butter on a slab of lava. This sundried tomato bread was unreal!


My beet salad




Pineapple and coconut sorbet

On our third day, we took a Golden Circle tour, which took us to the tallest waterfall in Europe.




Then we visited a geyser. I haven't seen one of those since I was a child




And on our last night, I finally saw the Northern Lights. We tried the first night but didn't see anything. They canceled the tour on the second night because there was a zero out of 9 chance of seeing them.

The last night, it was a 4 out of 9 and we saw plenty of them. Stunning stuff.





Courtesy Dennis Sawchuk








Dennis Sawchuk, a man I met on our tour, took these photos of the Northern Lights. I wasn’t able to capture them.








It was an incredible adventure and I would recommend Iceland for sure. It was my 57th country! Woo Hoo. My goal is to visit 100, so I am almost 60 percent towards my goal.

Moroccan Chicken with Couscous

Moroccan Chicken with Couscous

2 teaspoons canola oil

1 medium red onion

1 red bell pepper

1 heaping teaspoon cumin seed

½ teaspoon ground cinnamon

1/3 cup Pomegranate infused dried cranberries

1 teaspoon olive oil

1 box garlic flavored couscous

½ cup chopped cilantro

3 cups chopped rotisserie chicken

Zest from half an orange

This one pot dish is absolutely delicious and comes together in 20 minutes. It’s packed with flavor

Chop onion and red bell pepper and set aside.  You can use a food processor, just keep the bell pepper a little more chunky.

Remove skin and chop chicken breasts and either leg or thigh meat. Depending on the size of the bird, this should yield enough chicken.

Take about 2/3 of a bunch of cilantro and chop it. Set aside.

Zest your orange and set aside, too.

In a large nonstick pot, heat oil over medium heat. When hot, add onion and cook until almost tender. Add red bell pepper, cumin and cinnamon and cook 2 minutes.

Then add as much water as required to make the couscous (it will say on the back of the box and you’re making the entire box), and flavor packet and dried cranberries.

Basically, you are making it according to package directions but you cut amount of olive oil in half because you already used canola in the vegetables.

When water comes to a boil, add couscous, stir, cover with a tight lid and let it rest for 5 minutes.

NOTE: If your chicken is fresh from the store, you will add it at the end. If it’s been refrigerated, then you should add it with the couscous before you put the lid on.

When couscous is ready, fluff with a fork and toss in cilantro, chopped chicken and orange zest.

Serve immediately.

The orange zest and red bell pepper are a great source of Vitamin C in this dish.

NOTE: if you don’t like using flavored couscous, you can use plain, but I suggest cooking it in reduced sodium chicken broth instead of water. You use the same measurements.

Chicken Pot Pie with Refrigerator Biscuits

My drop biscuit chicken pot pie is a favorite in our house. It’s totally comforting with warm biscuits baked on top to soak up the sauce. I use the refrigerator biscuits on top, so that saves time.

It’s packed with vegetables and I use whole milk instead of cream, to lighten it up. A dash of thyme and bay leaves lifts the flavor in this dish.

It’s a simple recipe, but will take longer than my usual recipes because you have to bake it for 15-20 minutes. But hey, I find that’s the perfect time to clean up and set the table. This makes a large batch, a 13 x 11 casserole dish, but you can also make it in two 8 x 8 and give one away, if you prefer.

My father says this dish is "superb."

Chicken Pot Pie

2 tablespoons canola oil

1 ½ cups chopped yellow onion

2 cups chopped celery

2 tablespoons flour

2 bay leaves

¼ teaspoon thyme leaves

Salt and pepper to taste

1 ½ cups chicken stock

3 cups whole milk

1 ½ cups frozen peas and carrots

4 cups chopped rotisserie chicken meat

2 packages small refrigerated biscuits

This makes a large batch, but you could halve the recipe and make it in an 8 x8 dish. If you’re a family, you will want the larger version because it’s delicious and you will probably eat more than you expect. This is the quintessential winter dish—down home and comforting. It’s a great recipe to make on a Sunday night.

Chop all ingredients and set aside.

Preheat oven to 400 degrees.

In a large pot, heat the oil over medium heat. When hot, add the onion, celery, flour, bay leaves, thyme and cook for 5-7 minutes. Stir to be sure the flour doesn’t burn. Then add a dash of salt and pepper.

This is what it looks like before you add the biscuits. A little soupy, but that's fine

Add chicken broth, milk, peas and carrots and cook 7 more minutes, stirring frequently. The sauce should be thickening. Add your chicken and cook about 3 more minutes.

If sauce is not thickening to your likening, remove ½ cup of liquid and whisk in 1 teaspoon cornstarch. Then whisk that back into the mix and turn heat up slightly. It will thicken. Keep in mind though, this is meant to be slightly soupy so that you can soak it up with the biscuits on top.

When done, pour into a 13 x 11 baking dish. Top with 15-20 refrigerator biscuits (these are the small ones). Bake for 15-20 minutes, until biscuits are golden.

Serve.

Golden deliciousness 

Creole Fried Rice

I love fried rice and this is my Southern version. 

 This rice is flavored with Cajun seasoning, oregano, Andouille, chicken, and the “Trinity” is still crunchy, adding depth to the texture. 

If you’re not familiar with the “Trinity” or “Holy Trinity” term, it’s a combination of onion, bell pepper and celery. This is the foundation of Cajun and Creole cooking and a staple in our house. I am married to a Louisiana man.

There’s a lot of differences between Cajun and Creole cooking, but the biggest one is tomatoes. You will notice I called this dish “Creole Fried Rice” and that’s because I use tomatoes in it. If you’re down South and have a jambalaya or gumbo with tomatoes, you’re eating a Creole-style dish.

Cajun food is considered to be more from the country. Creole cuisine is considered more city food.

Here’s a very condensed history. The word Cajun comes from “les Acadians” which were French colonists who settled in Canada. After British conquest of that area, those French descendants settled in Louisiana in the region now called Acadiana. This was a swampy region and what evolved in terms of food was incredible fare using local resources. Rice is a staple and so are spices and seasonings. There’s a lot of one-pot dishes and just down home comfort. Plus, I am amazed at what humans can create when they don't have much.

The “Creoles” lived in New Orleans and were upper class descendants of settlers. The influences in that cuisine were largely Spanish, French, and African slaves, so there’s more fusion in this cooking. Also, the Creoles had more money to buy ingredients and import ingredients so dishes can be a little more complicated.

In general, I prefer Cajun food, and I use more Cajun ingredients like Andouille, Boudin, and Tasso.

Of course, this is an over-simplification and both styles of food have evolved. My husband stays true to Cajun cuisine and if I try to put a modern or “Yankee” twist on that fare, he tells me I am “bastardizing” his food.

So I can say it’s a big compliment that he loved this dish – although it’s my Creole version, not Cajun.

Be careful when using Cajun seasoning in this recipe because a lot of grocery store brands are terribly salty. I use Joe’s Stuff, which I discovered at the New Orleans School of Cooking: http://www.neworleansschoolofcooking.com/

Just be sure you taste your Cajun seasoning before adding it to the dish.  If there’s another one you’d recommend, let me know. I am always interested in trying new foods. To date though, Joe’s Stuff is the best (you can order it online).

By the way, if you’re ever in New Orleans and enjoy cooking, take a cooking class at New Orleans School of Cooking. It’s fun and educational. I learned a lot there and will definitely take another class. Take a class with Kevin, if you can. He’s a riot and great teacher.

Now, back to my dish. This fried rice came together in about 15 minutes, which is perfect on a busy weeknight (and it was a busy weeknight when I created this).

It’s a great way to use up leftover white rice or if you plan ahead and are making rice on Monday, make a double batch and have leftover rice ready to go on Tuesday.

I hope you enjoy it.

Creole Fried Rice

1 teaspoon canola oil

1 medium red onion, chopped

1 cup chopped celery

2/3 cup chopped green bell pepper

2 Andouille sausages

2 cups day-old rice

1 cup chopped rotisserie chicken

¼ teaspoon Cajun seasoning

¾ teaspoon oregano

1 cup canned tomatoes with celery, onions and peppers

Chop all vegetables (or use a food processor). If you’re using a food processor, coarsely chop the vegetables.

 Slice Andouille in half and then chop into bite-size pieces.

In a large skillet, heat oil over medium-high heat. When it’s hot, add onions and cook 2 minutes. Then add celery and Andouille and cook 5 minutes, stirring occasionally.

While that cooks, chop your chicken and set aside.

Add bell pepper and cook 1 minute (you want it to still be crisp). Now add rice, chicken, Cajun seasoning, oregano and tomatoes to the dish and cook another 3 minutes. You want to toss the rice so it’s coated in tomatoes, but don’t over-stir the rice or it will become gummy. Taste and add salt and pepper, if needed. Serve.

Chicken Tostadas with Lime Slaw

I became addicted to lime slaw on a trip to Nicaragua. They serve a lime slaw, like a salad, on top of yucca and topped with pork rinds. Sounds awful, but it's really good. Anyway, the healthiest part of that dish was the lime slaw and I started using lime to dress cole slaw instead of mayonnaise and just use very little oil.


Tostadas traditionally have a fried shell, but I often just lightly pan fry the shell to make it healthier. I prefer corn tortillas, but if you want a faster assembly, just use premade tostada shells.

 For the healthiest option, skip the sour cream and pan fry the corn tortillas instead of using tostada shells.

Chicken Tostadas with Lime Slaw

Serves 2

4 corn tortillas or tostada shells

¾ cup sliced, skinless rotisserie chicken

1 cup cole slaw mix

½ teaspoon cumin seed

1 teaspoon sugar

½ teaspoon canola oil

1 ½ tablespoons fresh lime juice

2 tablespoons chopped cilantro

Salt and pepper to taste

Refried beans

Sliced avocado

Salsa (red or green is good)

Sour cream

Tomato slices (optional) 

Directions:

First, whisk together sugar, cumin, oil, lime juice and cilantro. In another bowl, add this mixture to cole slaw mix, stir to thoroughly coat slaw, and set aside.

Slice your chicken and set aside. Slice avocado and set it aside.

Place desired amount of refried beans, about 1 tablespoon per tortilla, in a bowl, cover and microwave for 20 seconds. Stir and heat more, if necessary.

If using corn tortillas, use a large non-stick skillet and head the pan over medium heat. Add cooking spray or a little canola oil. When hot, add tortillas and cook about 3 minutes per side.

Then assemble tostadas: spread beans on the shell, then chicken, salsa, slaw, sour cream and slice avocado.

I added tomato slices but it was more for the photo. With the salsa, you don't really need more tomato.

 Enjoy. Look how beautiful this is ... They say you know you're eating healthy, when you've got a rainbow of colors on your plate and you sure do here.

Midwest Beer, Wine, Cheese & Chocolate Festival

What did you do yesterday? Well, I attended the third annual Midwest Beer, Wine, Cheese & Chocolate Festival at the Ozark Empire Fairgrounds and it was awesome.

The festival attracted throngs of people who lined up to sample more than 200 products- many made in Missouri.

 The fair puts this on and from year one, attendance has more than doubled and it’s easy to see why.  It was an incredible opportunity to sample as much I wanted and discover new products. I’ve fallen in love with beers I would never have ordered at a bar or restaurant, and tried locally produced food that I will now seek out.

While there was wine and beer, it definitely felt more beer-centric.  

 My only complaint were the lines were very long everywhere I went and it could 10 minutes to get to a booth. But in true Ozarks fashion, some people would pass samples back down a line if it was stagnant, which was nice.

See what I mean? It was pretty packed.

To my amazement, with this many samples, there wasn’t anything I disliked but there were definitely standouts. Here were some of my favorites that are definitely worth trying, if you haven’t already:

Booze:

Springfield’s White River Brewing Company’s Copper Creek IPA was exceptional. This English-style ale is hoppy and aged in charred oak barrels which gives this beer an incredible flavor with hints of caramel, butterscotch, and a fruit finish. This was my favorite beer of the day. http://www.whiteriverbrewingco.com/beers/

The Chocolate Thunder from Mother’s Brewing Co., in Springfield, uses nitrogen instead of carbon dioxide in the brewing process, lending the beer a creamier mouthfeel. The full-bodied American porter style, has a rich chocolate taste, almost to the depth of a brownie. http://mothersbrewing.com/

I had to stop at The Traveler Beer Co., because I am a traveler and loved the name, but I found the beer was fantastic, too. The grapefruit, yes grapefruit, was exceptional and perfect for spring. The lemon shandy was also excellent and will be on my list this summer. You seriously taste the fruit in these beers but it’s fresh and natural tasting, not a fake chemical flavor. It’s so refreshing. I picked some up at Harter House on my home and my husband’s initial thought was “grapefruit?” But he loved it, too. This is not a Midwest product, it’s out of Burlington, Vermont, which is an incredible city if you’ve never been. http://travelerbeer.com/

Crown Valley Brewing and Distilling in Ste. Genevieve had a nice blackberry cider and the best Missouri-made sparkling pink Moscato I’ve ever had. It was light, bubbly, fruity (particularly with strawberry notes), sweet and retails for about $16. If you like Moscato, give this a try. http://www.crownvalleywinery.com/

Wenwood Farm Winery out of Bland, Mo., wins the award for best Missouri red. The Century Farm Red is a dry red made in the tradition of Pinot Noir and it tastes like a Pinot. It’s very fruit forward and smooth. I’d never heard of this winery or Bland, Mo., so this was a nice surprise. I went on the website and it looks so quaint. I want to visit this place http://wenwoodfarmwinery.com/

Food

Cloud’s Meats Inc., out of Carthage, Mo., has been in business since 1959 and it’s easy to see why. The family-owned business produces smoked meats and other sausages, which were delicious. Summer sausage and similar products can be too greasy, or overly garlicky, but this was just right. I particularly liked the cranberry sausage and the buffalo sausage. Although this is what they offered at the tasting, if you visit the website, you see there’s so much more for sale from bratwust to ribs. They also custom process deer and other meats. http://cloudsmeats.com/

Crazy Uncle Dave’s Beef Jerky out of Branson is homemade, all natural, and it’s one of the best beef jerky’s I’ve ever sampled. It has an intense smoky flavor and doesn’t taste processed at all. It was great. This is all I could find for a website, although the man serving the jery said the product is or will be available at Silver Dollar City. http://www.crazyuncledaves.com/~shop/crazy-uncle-daves-beef-jerky/252631/

The Branson Craft Mall served up incredible, warm, cinnamon-kissed candied pecans and almonds. The pecans were outstanding; sometimes candied nuts have a hard coating or the coating is as thick as the nut, but these were softer and just the right amount of candy coating. I will go to Branson just to visit this place. It has free samples daily of other products and lots of crafts and work from local artists. I love that type of thing. http://bransoncraftmall.com/

Cake Pop Co., served up a moist stout cake with a bourbon buttercream frosting that was heavenly. This Springfield company has national business and it’s wonderful to see its success. http://www.cakepopco.com/

Panera Bread Co.,’s chocolate croissant was buttery but light and had a delicious chunk of chocolate tucked inside. I love Panera but always eat lunch there, so this was my first time sampling something sweet for breakfast. https://www.panerabread.com/en-us/home.html