Cocktails and Curds!

On Monday night, Laura and I had a date night to Cocktails and Curds! There are few things in this world that I love more than specialty Cocktails and Cheese...this event paired the two giving us the best of both worlds! Monday was the finals, the 6 best Drink and Cheese Combinations. I usually think of Cheese and Wine pairings, and was amazed at how well the different mixed drinks, made by the city's best bars, worked with the Cheeses provided by St. James! And these weren't just any cocktails...after 6 stiff drinks I was in a pretty good place...especially for a Monday!

The Perfect Pear Dinner!

Sweet and Savory is just about my favorite favor combination, and this Chicken with Balsamic pears is perfect!

Ingredients

- 2 Chicken Breasts

- Coarse Salt and Pepper

- 3 Tablespoons of Unsalted Butter

- 3 Large shallots

- 3 Tablespoons of Minced Garlic

- 2 Teaspoons chopped Thyme

- 3/4 Cup of Chicken Broth

- 2 Tablespoons Balsamic Vinegar

- 2 Teaspoons Coarse Mustard

- 2 Bosc Pears cored and sliced into thin wedges

Directions

- Season Chicken with Salt and Pepper.

- In a large skillet heat 1 tablespoon of butter over medium high heat, add chicken and cook through - about 4 minutes on each side.  Remove and set aside.

- Add 2 tablespoons of Butter and reduce heat to medium.

- Add shallots, garlic, thyme, salt and pepper and cook until softened, about 6 minutes.

- Add pears to skillet and cook until beginning to soften, 4 minutes.

- In a small bowl whisk together broth, vinegar, and mustard. Add to skillet with chicken, cover and cook 5 minutes.

- Uncover, increase heat to high and cook, stirring occasionally until liquid is almost evaporated - 5 minutes.

Enjoy - this was a super fantastic dish!

Zucchini-Parmesan Latkes

To Southerners its a Hashbrown, to Jews they're Latkes...either way this is an even different take on this traditional dish!

Ingredients
- 3 Zucchinis
- 2 Large Potatoes
- 1 Medium Onion
- 1/2 Cup grated Parmesan
- 6 Tablespoons Matzo Meal
- 2 Tablespoons Dill
- 2 Teaspoons Sugar
- 2 Teaspoons Lemon Juice
- 1 Tablespoon Minced Garlic
- 2 Large Eggs lightly beaten
- Salt and Pepper
- 3/4 Cup Vegetable Oil
- Sour Cream
Directions
- Using the large holes of a box grater shred zucchini, potatoes and onion into a clean dish towel and squeeze out excess liquid.
- In a large bowl mix together Zucchini, Potatoes, Onion, Parmesan, Matzo, Dill, Sugar, Lemon juice, Garlic, Eggs, Salt and Pepper.

- In a large skillet, heat oil over medium high heat.
- In batches drop mounds of mixture into skillet, flatten with spatula and cook until golden brown - about 8 minutes total.
- Sprinkle with salt and serve warm topped with Sour Cream!

Yum, yum, yum, yum ,yum!

China Cabinet Transformed!

I've been a little stir crazy with Zach studying, and there is only so much Gossip Girl I can watch (lies...I'm only like 7 episodes from marathoning through all 5 seasons...) and my mind has begun to wander to home improvements again. 

Before

I've been dying to paint our living room for sometime, but since we rent its not really in the cards...so with the left over sample paint I purchased a while back I decided to paint the back wall of our China Cabinet!

After

I chose Wheat Grass from Sherwin Williams and I think it gives the china cabinet a fresh face and our living room and new fun pop of color!

Last Day!

After 3 long years the day is finally here - Zach's Last Day of Law School classes!

Now the next few weeks are going to be a whirlwind of studying for finals (I'll be marathoning through Gossip Girl while Zach is living in the Library) and Graduations! I can't wait to celebrate the end of all of Zach's hardwork!

Sauteed Chicken with Capers!

I loved this recipe because of the tangy vinegar and capers - two of my favorite flavors!

Ingredients
- 1 boneless, skinless Chicken Breasts
- 1/4 Cup Flour
- Salt and Pepper
- 3 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- 3 Tablespoons Unsalted Butter (cut in pieces)
- 2 Tablespoons Capers, plus 1 Tablespoon of thier brine

Directions
- Cut Chicken Breast in half horizontally, season with Salt and Pepper and coat with Flour.
- In a Large Skillet heat oil over medium-high and cook chicken until browned and cooked through (about 3 minutes per side)
- Add vinegar, butter, capers and brine to the skillet with chicken and simmer for 3 minutes!

Great flavor, very tender...a definite repeat!

NOLA Navy Week!

This year is the 200th Anniversary of the War of 1812, the Star Spangled Banner and Louisiana!

To celebrate there is going to be a 3 year tour of historical Navy ships around the Country and they chose New Orelans to kick things off! From old Pirate ship style boats to modern day vessels they had them all on display - not to mention lots of cute military boys too!

On Sunday Jesse, Amanda and I had brunch at Ruby Slipper and then hit the waterfront (in our nautical best) to check out the boats!  Unfortunately because of the crowds the lines to actually get on the boats and explore were super long so instead we used the day as an opportunity to aimlessly wander the quarter, and it was the perfect day to do so!