Easter Prep

At work yesterday, we were sent to the storm shelter four times. I'm not complaining, though, having seen the devastation of Murfreesboro..a mere 25 miles away.

I left work and headed south for the holiday with my family. I got to Mom & Dad's about 5:30 and, after dinner, took Mom shopping for an Easter dress. This is a monumental task, as larg retail areas send her into sensory over-load. Plus there is the whole trying on of things. We picked out six dressed and headed into the fitting rooms. The first was full, so we were sent across the store to a handicapped fitting room. Is it odd to anyone else that they would make the handicapped traverse the store to access the handicapped fitting room?

Sis met up with us at this point, so there were the three of us in the fitting room--if you've never been inside, the handicapped fitting rooms are huge--and lifted, tugged, cajoled and encouraged untile we found something we could all agree on. Then it was off to the cosmetic counter where Sis and Mom scored some make-up and a free gift while I scooted across the store to buy stockings for Mom and myself.

Today started early. I was showered and dressed by six and shared a couple of cups of coffee with Dad while Mom slept in (I think we wore her out!). Then I made breakfast of eggs, sausage, and biscuits. After cleaning the kitchen and doing some straightening around the house, Sis came over and we headed to Publix to finish up shopping for our Easter dinner.

Here is our menu (for now).

Ham
Chicken and cornbread dressing
Green beans
Purple hull peas
Scalloped potatoes
Broccoli salad
Carrot and raisin salad
Buttermilk salad
Devilled eggs
Rolls
Lemon bars
Chocolate something
Sugar free dessert
Tea

So far this afternoon, I've made the cornbread for the dressing, the buttermilk salad, the carrot salad and the lemon bars. I've also cooked some bacon for the broccoli salad. I'm taking a break before making the broccoli salad. Then I'll cook dinner for tonight, spaghetti. Afterwards, I will make the dressing.

I plan on roasting the chicken before church in the morning and then making the potatoes and baking the dressing when we get home. Sis is bringing the ham, green beans, peas, devilled eggs, and chocolate dessert. My aunt and cousins will bring tea, rolls, and a sugar free dessert.

I'm feeling good about it all right now...hope I can say the same when I get up in the morning.

And may we all appreciate the sacrifice that made the blessed holiday so joyous and celebrate the ressurection of our Lord!

Playing With My Food

A co-worker helped me define my love of cooking. She said it is my creative outlet. She's right. I did needlework in my youth. I still do flower arrangements when the desire strikes. But cooking is my best method of expressing myself. And I love to take ingredients I have around without any forethought and create something.

Today I did just that. I checked the fridge, the freezer, and the pantry and came up with boneless, skinless chicken breasts, sun-dried tomato pesto, and puff pastry that became what I like to call Pesto Chicken en Croute. I served it with mushrooms cooked in butter and Marsala and a salad. I'm still patting myself on the back for this one.



Pesto Chicken en Croute

2 boneless skinless chicken breast
salt
pepper
1 tbs unsalted butter
3 tbs sun dried tomato pesto
2 tbs feta cheese
1 egg
1 tbs water
1 sheet puff pastry

Season the chicken breasts and cook in butter on medium high, until each side is browned. Set aside to cool. Mix water into egg. Roll out puff pastry on a lightly floured surface to about 12 x 12. Cut diagonally. Place each chicken breast into center of a triangle of pastry. Spread 1 1/2 tbs pesto on each breast and top with feta. Wrap pastry around chicken breast using egg wash to seal edges. Brush fully wrapped breast in egg wash. Place on a parchment lined baking sheet and place in a preheated 400 degree oven for 20-30 minutes, until pastry is golden brown. Allow to cool 8-10 minutes before serving.


Marsala Mushrooms

3 cups sliced mushrooms (I used a combination of button and baby bellas)
2 tbs butter
1/2 tsp sea salt
1/4 cup Marsala

Melt butter in a non-stick pan and add mushrooms. Cook at medium heat approximately 10 minutes, until mushrooms have rendered juices. Add salt and cook another 5 minutes. Stir in Marsala and reduce heat. Cook on low another 5-10 minutes, until mushrooms have absorbed most of the pan juices.

I love these mushrooms. I always have Marsala around, and I always have butter. I sometimes throw in some fresh thyme, but the basic recipe is absolutely lovely and makes a wonderful side dish.

This made an easy, elegant meal...big presentation with little effort.

More Saturday Stuff

I forgot to mention that I finally made it to the farmers market this morning. I got heirloom tomatoes and little yellow tomatoes, and peaches, and watermelon, and green tomatoes.

When I got home, I decided to clean out my freezer. I didn't throw anything away, just organized it all so I could see what I had. And I had forgotten the chicken carcasses I had frozen to use to make stock. I tossed them in the soup pot with celery, onions, carrots, a clove of garlic, salt and pepper and covered the whole thing with water. So now the place is filled with the aroma of chicken. And I have room to put it in my freezer!

I feel a southern fried dinner coming on. I've got okra and green tomatoes that I can fry and serve with cornbread and sliced tomatoes. And peaches for dessert. Did you just hear that? It was the sound of my ateries clogging!