Day four brings us to Atlantic City, the storied "King of the Shore". To many of us, the streets were familiar long before we ever heard of Atlantic City. From Boardwalk and Park Place to Ventnor and Vermont Avenues the streets of downtown Atlantic City became the backdrop upon which Monopoly was built.Read More
I spent all day Friday making chicken and Southwest Potato Salad for the Saturday meal at The Pantry at Rock Creek, and there was a fair amount left over so I dressed it up for dinner Saturday night at home.Read More
Some family friends made this a couple of years ago for a gathering, and it has become a spring/summer go to for our family every since. A nice salad of chickpeas, thinly sliced red onions, and feta cheese is dressed with a spicy vinaigrette and topped with thinly sliced medium-rare steak. This can also be made with lamb instead of beef if you prefer, which I sometimes do. Even the kids love this one, and how can a fatboy go wrong with steak on a salad?Read More
I was trying to find something light for dinner tonight, and stumbled on this idea for a Watermelon and Feta salad. At first the combination might seem a little strange, but the saltiness of the feta combines with the sweet of the watermelon juice to make a wonderful creamy dressing which is set off by the mint. I paired it with a boneless skinless chicken breast to keep it light. It really turned into a great summer dinner.
OK, I've been posting recipes several times a week for almost six months, and I can honestly say that of all the things I have showed you how to make so far, this one is the most likely to appear on the menu when Carrie and I open a restaurant. I found the idea while looking through the custom recipe feed I have setup on Flipboard the other day, and kicked it up a couple notches to a main dish with the simple addition of some browned Chorizo sausage and Cojito cheese. The family and I love potato salad, but I get tired of the heaviness of all that mayo. Add the sweet deliciousness that comes from a roasted yam and you can not imagine how good this tastes and smells.
You can find the original recipe here. My only changes were to add the chorizo at the end, and to use Cojito instead of Feta. An amazing slice of fatboyheaven!
OK, had another bowl of this that had speant the night in fridge. It was great cold. The flavors seemed to mix together more, and some of the spicy heat that it had warm was gone. This will stay in the permanent menu for sure.
I was looking for something light and a change of pace tonight, and found this great recipe for an Asian salad using more of the shredded chicken I made on Monday. If you didn't see yesterday's post, I prepared 3 pounds of boneless skinless chicken breast using my crock pot chicken recipe on monday. I am trying to see how far I can stretch $9.00 worth of meet to feed a family of four.
To see the recipe, you can read more here: http://www.food.com/recipe/asian-shredded-chicken-coleslaw-59985#ixzz1v5IzFc5l