The final appetizer Chris and I had during the Mad Men Season 5 Premiere with our Old Fashioneds and Martinis was my mother’s delicious deviled eggs! I only made six eggs since there were just two of us, but I’ll post the recipe for a dozen and a half dozen below.
Monthly Archives: March 2012
One of the hors d’oeuvres Chris and I will be having on Sunday is a ’60s classic French Onion Dip. You could run out and buy a tub of this at the grocery store, but this version is so much better, and healthier. It takes about 40 minutes to caramelize the onions, and then you just need to stir in some Greek yogurt, refrigerate, and serve! You can make this dip ahead of time. Extra time in the fridge only makes the dip better!
Here, Here! It has been two years too long since the end of season four of Mad Men, and I am ecstatic for the two hour season premiere of Mad Men this Sunday!! Chris and I are both Mad Men lovers and are going to celebrate the beginning of season five in true Mad Men style, with Man Men inspired cocktails and hors d’oeuvres.
The cocktails Chris and I decided to have are an old fashioned (no brainer) and a martini.
I made Reuben sandwiches with the leftovers from my corned beef. Chris and I absolutely loved these sandwiches. We had them with leftover cabbage and potatoes on the side, but could barely eat any of the veggies because the sandwiches were so filling!! I almost hate to say it because the corned beef and cabbage was so good, but these may have been even better!
In order to make Reubens you need stone ground mustard, thousand island dressing, swiss cheese (I used reduced fat), sauerkraut, rye bread, and corned beef. The horseradish is optional, Chris and I ended up deciding against it and just going the traditional Reuben route.
In honor of St. Patrick’s Day this past weekend, I thought it would be fun to make Corned Beef and Cabbage to ring in the holiday on Friday night. Preparing the roast in the slow cooker was so easy, and it was fantastic to come home Friday night to a dinner almost completely ready. I decided to make my cabbage separately, because I was worried it would become too mushy in the slow cooker after eight hours. The cabbage only took about 15-20 minutes to prepare when I returned home from work on Friday night.
This recipe came about as many of my recipes do, figuring out how to make a delicious and satisfying dinner from what I have on hand. I knew Chris was joining me for dinner yesterday, so I checked out my refrigerator in the morning. Leftover roasted vegetables and diced fire roasted tomatoes in the fridge, two lonely chicken breasts in the freezer. I moved the chicken into the fridge to defrost, and then set out on my way to work pondering what to make. When I suggested making a “sauce” out of the roasted vegetables and tomatoes, Chris was intrigued, but not sold. Then I mentioned that I could put this sauce over chicken that had been cooked in bacon fat. Needless to say dinner was decided.
For just going with the flow, this recipe pleasantly surprised Chris and I. It was fast and simple, in addition to being delicious, and made completely from items I had in the pantry and refrigerator!
Start out by frying up some bacon on medium-medium high. I used turkey bacon, because that’s what I tend to buy – a mild attempt at watching my figure.
While the bacon was cooking I also put some rice on to serve the chicken and ragu over. You can use any type of rice you want, I used a whole grain chicken flavored blend. Prepare the rice according to the package directions.
After your bacon is nice and crispy remove it from the pan to paper towels, and let it cool before cutting it into pieces. Next, turn down your burner to medium and season your chicken breasts. I seasoned my chicken breasts with dried thyme, basil, garlic powder, salt and pepper prior to cooking. Be sure to season both sides! After seasoning, add the chicken to the pan, do not pour out that bacon fat!