"April, The Angel of the Months."
--Vita Sackville-West
"Perhaps it's because April is so full of dazzling sunlight. Perhaps it's because the earths seems greener. Perhaps it's because resurrection is this month's signature. Is this why our spirits start to soar? Now the season of darkness diminishes as the season of Light increases in strength. In the garden, primroses, pansies, violets, tulips, and lilacs burst with color. Each flower, plant, and bough bears profound witness to to the power of
authenticity." -Sarah Ban Breathnach
Spring. It's here. I cleaned my grill (well, my husband, Gerard, was told to). The firepit has been used once already with friends and children surrounding it with stories and wine. I love this month because I can wear flip flops with sweaters; take long walks outside & yet still need a cozy fire at night. The smell of windows open and new spring candles; putting away the winter throw pillows and dark colored flower arrangements and replacing them with pastels and light. The same with our meals!!! Don't put away your crockpot yet, it could still make cozy dishes but with some lighter ingredients....a slow cooked meat pairs well with light risotto and asparagus!
This month I didn't really go fancy. Our home is busy and my spirits keep dipping low as I pray for an ill friend. I needed easy, yet satisfying dishes. Also...I will add one of my favorite holiday ham recipes...I've made it for several years in a row (just don't wear a white shirt! hahaha!!) Enjoy!
Happy Easter, Happy Passover, Happy Spring....jeez...just be happy. :)
7 points This dish is delish. Perfect to enter spring...if you can't find pancetta, use turkey bacon...it works just as well! I've also used cavatelli or other type of pasta when I didn't want to run out. Pair with a beautiful dark green salad with red onions and grape tomatoes and don't forget a glass of chilled sauvignon-blanc...mmm.
7 points Bring on the BBQ! This is sooooooo quick and easy! I will quickly whip up boxed mashed potatoes with garlic and chives and maybe some steamed green beans!
7 points So heres the deal with this....some stores are having a buy-one-get-one-free roast chicken, so you can do this twice! Pop that baby in the crockpot (even if frozen) during your morning coffee and dump any kind of spices you have on hand over it and tell it "mama will c u later". That night have wonderful moist chicken with a side of veggies and maybe some rice-a-roni...yum...then save 2 1/2 cups of the shredded goodness for the chimichanga recipe (you can even freeze the cooked meat and defrost later or just make the new dish tomorrow.)
I'm still hungry looking at this chimichanga...so my dish is filled up with a mexican rice (with canned tomatoes), side of fat-free refried beans, side of black beans, salsa and some reduced fat cheddar thrown on top. Now we're talking.
5 points "Paillard" just means thin chicken. You can either pound the f*@! out of it and get raw chicken all over your cabinets (yes, i think i'm a good cook, but i never said i was a clean one) or just buy the already thin cut breasts that cost, like $3.00....plus...when you weigh them out on your W.W. scale (you all have one by now, right?????) you can probably eat 2 breasts and to me, 2 is always better than one. :)
I'm gonna roast up some cut baked potato wedges with some paprika and sea salt and black pepper to go with, too.
(Burger 9 points, Relish 1 point.
I love what I can't have....or what I can "hardddddly have." My husband eats everything and anything and all of it. But....NOT...Goat Cheese. (My first dinner I ever made him was Chicken stuffed with goat cheese and spinach...lol). So, to me...Goat Cheese is a lavish luxury...creamy on the tongue...salty and bitter in the back...ooh yeah baby. So, this recipe...he gets a nice cheddar with roasted pepper garnish, while I savor the goat cheese. This has been one of the most awesome staples of my summer for the past 3 or 4 years. When I saw how much fat store bought turkey burgers had, I was floored...and decided to go with these...make a bunch and freeze for the summer. The relish is the most deliciously sweet and salty and vinegary topping and makes me feel like I'm getting my "veggie" on even at a picnic with all those chips I know I'm gonna have. Top with a gorgeous tomato and slice of sweet onion and pop open a corona with lime on your deck! Voila!
3 points This is the ham I have made for a few Christmases and Easters. It even works with a "cold buffet" for ham sandwiches. This sauce is sooooo delicious...i must be on a salty-sweet kick these days...the dijon is way too spicy plain, and the jam, too sweet. But when paired together it is the perfect compliment...a dance party in your mouth. Beware, though,....everything (from the linens to my shirt!) was purple the first time I served it!!! But, it's worth it...trust me.
