New Year's Eve Party Time

New Year's Eve is my favorite excuse to try out those "splurge" recipes I collect throughout the year. You know the ones -- sounds delish, but maybe a little more effort or cost than your average Friday night get together warrants.

We have a wonderful tradition of ringing in the New Year with a group of families from our neighborhood. Each year we put the kids in their jammies and head over to the host house (taking turns hosting means each year is a little different... it helps keep it fresh and special). The days leading up today had texts flying back and forth with preparations... should we fry up wings? what dessert are you bringing? do we want to make a punch? I'll bring pepperoni bread... are you making your famous crab dip? Anticipation for a night of fun fills the air.

So here we are on New Year's Eve Day and I still haven't decided what to make. Yes, I'll do the standard pepperoni bread. My kids love it. But what will my "splurge" recipe be? I think I've narrowed down the choices. Hmmm. Now only to make a decision and get cooking!

Option 1: Prosciutto-Wrapped Shrimp w/ Bourbon BBQ Sauce (Food & Wine)

This sounds like my kind of appetizer. Shrimp, prosciutto, bourbon. Ok, really, you had me at bourbon. Yes, bacon-wrapped li'l smokies are always a fan favorite, but this takes it to a whole new, grown up, taste-sensation level.

Option 2:  Whiskey, Caramel, Marshmallow and Bacon Bark (endlesssimmer.com)

Here's a decadent dessert option. I already make what we call "cracker candy" which is saltines, butter, sugar, chocolate and almonds. It's simple, yet amazingly addictive. I am quite intrigued by this version. Will New Year's Eve be my incentive to finally try it out? And, I'm starting to notice a theme here...

Option 3: Bacon Wrapped Dates with Almonds

The other evening, we enjoyed a mini food tour of Philadelphia. The night found us enjoying burgers, frites and beer at Eulogy; tapas and sangria at Amada; and fried plantains and margaritas at El Vez. It was a wonderful night spent with good friends. Each of these restaurants offers "slurge"- worthy inspiration. But in keeping with the bacon/prosciutto theme, I've found this recipe for bacon wrapped dates with almonds. Always a favorite treat when at Amada.

Now, if only I could make a decision. Guess I'd better head to the grocery store and see where that leads me. 

Whatever special foods you enjoy tonight, Happy New Year's! Here's to a happy and healthy 2014!

Summer lovin'

I do enjoy fall. Really. The cooler weather, the trees changing color, homemade soup, Halloween, football... It's a fun time! (Maybe not as much fun as summer, but it's hard to compete with sleeping in, good times with friends at the pool and day trips to the beach).

That being said, this year, I am trying hard to enjoy the moment I'm in and not rush into the next season before it's time. And, right now, that means savoring the simplicity of one of summer's finest offerings. A "jersey tomato" BLT. There is no messing around with this classic and no recipe required!

Taco Tuesday: Citrus-marinated grilled chicken tacos with simple guacamole

In the fall, Colleen had a school project about family traditions. One of the questions she had to answer was "if you could create a new tradition for your family, what would it be?" After a short moment's thought, she smiled and announced..."Taco Tuesday".

I have to admit, some weeks I just have no more inspiration for dinner ideas. Luckily, Tuesdays are figured out. Tacos! Or, some variation that includes nachos...her real goal with this tradition. I guess Nacho Tuesday didn't sound as catchy. 

We've started branching out from the traditional beef tacos. I've used rotisserie chicken from the grocery for chicken tacos. One week I made enchiladas. (See previous post for recipe).

This week I had some chicken breasts in the fridge that I wanted to use. On top of that, the weather is warming up and the days are getting longer, so I feel the need to fire up the grill. Here was my "a-ha" moment...I could kill 2 birds with 1 stone. Citrus-marinated grilled chicken breasts: tacos tonight and chicken for lunch sandwiches/salads for the week. Even better, I have a ton of limes on hand, so I juiced two for the marinade. And used another one for the accompanying guacamole. Love it when a dish comes together like this!

Citrus-Marinated Grilled Chicken Breasts

Note: I let the chicken marinade over night and had great results... Tender, juicy, tasty chicken.

Another note: I added the cumin on a whim to try and add a little heat and make the chicken more taco-appropriate. It could have used more. Don't know if 1 Tbs would be too much, but will try that next time).

Directions: In a container large enough to hold your meat, combine the following ingredients. Close the lid (be sure it seals!) and shake. Then add your chicken breasts -- or shrimp would probably taste good -- and re-seal. Shake again to coat the meat. Marinade in fridge several hours or overnight. Grill to taste.

Ingredients:
Juice of 2 limes
Splash (approx 1/4 cup) orange juice
2 cloves garlic, minced
1/2 sweet onion, minced
1-2 Tbs chopped fresh cilantro
1 tsp cumin
1 Tbs white wine or champagne vinegar (I happen to have the champagne vinegar)
1/4 cup olive oil
Salt and fresh ground pepper

Simple Guacamole

Mash 2 or 3 avocados with a fork. Add juice from 1/2 lime, 1 clove garlic (minced), 1/2 jalapeño (diced, seeds and ribs optional based on heat preference), 1 handful cilantro (minced), salt to taste. Stir together and serve with tacos, nachos, enchiladas, sandwiches, salads, or whatever!