Sometimes I'm a Rock Star

Last nights dinner was so decadent and lovely. It was the exact dinner hug I was hoping for. Even though the stormy evening I was expecting ended up being sunny and bright, this perfect for fall meal was still plenty exciting.

Chatter

In much excitement, I'm awaiting preparing this evenings supper. I have delicious and comforting expectations.

What's in a Store

One big grocery store and a gal without a plan. I figured there has got to be something fitting that can be found in the grocery store and assembled quickly in the evening for dinner. But what...

Spilled Cinnamon & Snickerdoodles

A perfect marriage of crisp and chewy. Ohh how I wish I would have either had the gumption to bake these little charmers before the coffee was brewed

Chicken Curry in no Hurry

Mental note: my next career move should be poetry... Perhaps recipe poetry is a niche not yet accomplished...

The Grind

When I was thinking of what I would title this post, I thought well it's the last night of my play-cation. My sister and a couple of her neighborhood gals come to visit us for a few days. We used every hour of day and night very wisely.

Herb Wisdom

In an earlier comment posted by KarlaJo, she mentioned that she's welcomed summer by planting fresh basil. Being able to dash out and grab a snip of fresh herbs to sprinkle over a dish or toss into a salad takes a recipe to a whole new level of delightfulness and is every bit as good for the soul as a church choir.

Dearly Beloved...

Alright... So, I've been sitting with last nights dinner on my mind.. And I'm thinking ay, ay, ay, I already have confessions.

Brussels & Barley Steak Salad

Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1-2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 shallot, finely chopped
Kosher salt and pepper
Salad:
4 cups chicken broth or water
3/4 cup barley
3/4 pound Brussels sprouts, thinly sliced
handful grape tomatoes, quartered
handful sliced baby portobello mushrooms, chopped
1 leftover grilled steak, thinly sliced
Plain yogurt

In a small bowl, whisk vinaigrette and season with salt and pepper. Refrigerate. In a large saucepan, bring broth or water to a boil. Add barley. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove from the heat; let stand for 5 minutes.
In a bowl, combine the sprouts, tomatoes and mushrooms, toss with vinaigrette. Let stand until serving - the vinegar in the dressing will "cook" the sprouts while it stands. Add cooled barley; if working ahead of time, this can be chilled until dinner. When ready to serve, top with steak slices and drizzle with yogurt.

For the extra mile, I don't consider myself an organic follower. However, there's something about organic plain yogurt (and whipping cream) that makes it richer and smoother in my opinion, give it a try, its delicious! If I would have had fresh parsley on hand, a couple snips would have been quite complimentary. The best part about tonights dish, is that tomorrow, there will be leftovers! Tonight I will get the leftover barley mixture packed up with some sliced apple chicken sausage and tomorrow morning it will be a breeze to get out the door (assuming that I also get the coffee programed). So I'm off to do dishes! Whim's can go far, but they can't do the dishes...

Welcome

So here I go! Not a lot makes me happier than putting something exciting on the table (except for a big wet kiss from Lottie, Troy doing the dishes or a card in the mailbox).