My Sister's Breasts

GOTCHA!! Not her actual breasts (breasticles as I call them), I'm referring to CHICKEN breasts. This all started on Saturday when my sister, Riley, called to announce that she was shopping for ingredients for yet another recipe she discovered. Riley is an exceptional cook; however, she doesn't do it often, so I was excited that I could possibly invite myself to Saturday dinner. She then clearly stated, "Oh, I'm cooking this for Sunday and everybody's coming." I spent the remainder of Saturday afternoon thinking about Sunday dinner. I received a call later on Saturday and Riley said, "Girl, the chicken is soooo good. I don't think there'll be any left for tomorrow, so I'm cooking an Irish roast in honor of Saint Patrick's Day!" I was in shock, she TOLD me that we were having chicken on Sunday. I didn't want Irish roast!! I was hurt and determined to make her feel really, really bad about her change in plans. No, it never occurred to me how spoiled and selfish that sounds.

So I arrive (pouting) for dinner on Sunday and there to greet me were a few pieces of LEFTOVER CHICKEN BREASTICLES!!! Stuffed with arugula, sun-dried tomatoes and GOAT CHEESE (one of my favorite cheeses). I was thrilled beyond description. She sliced and I plated and it was delicious. I practically forgot that I was there for the Irish meal, so I enjoyed it as my appetizer.

The Irish meal was fabulous, but I'm still thinking of breasticles. I see making this chicken dish in my future.

Sheila Denise

White Dishes: Episode 1

As mentioned in my little bio, I'm a lover of white dishes. I have no idea how many I have, but I do know they won't all fit in my kitchen, so they live unhappily in the garage as well as the bonus room. I think I'll convert the bonus into a hugemongous butler's pantry to house all my white dishes in style...someday.

I was shopping earlier this week (I shop almost daily) and stumbled upon these:

I knew instantly they'd become a part of my tribe of white plates, platters, bowls and the like. I scooped them up and naturally started scouring the store for more. Unfortunately, I didn't find more; however, I'm still on the prowl.

I can't be the only person who feels that specific foods MUST be served on specific dishes. When I saw these, I instantly thought about salads and hors d' oeuvres. I later read, on a message board I frequent, that a member had enjoyed an Asian Chicken Salad for dinner and the light bulb went off!!

I'm one of those people who must find an excuse to use the new stuff right away, so I did. Now I can gleefully tuck them away with the rest of my babies.


Sheila Denise

Ramen Noodles...Say It Ain't So!!

I was flipping through the March edition of Southern Living, one of my favorite foodie mags and when I turned to page 16, my eyes instantly focused on a photo with green plates. That green was almost the same shade of my oh-so-bright-and-cheery kitchen. After a few moments of admiring the photo, I decided to actually READ THE PAGE and lo and behold there was a noodle bowl idea that utilizes Ramen Noodles as well as the oh so salty little flavor packet.

I've eaten these salty noodles a few times and can take them or leave them. I've often read/hear people say these noodles bridged them though their "lean times" or their "broke college student days", but thankfully, I can't relate. I can't say that I survived on these during my college years, because I didn't (thank God I didn't have to); however, this recipe made me rethink my non-existent feelings about Ramen Noodles. This is something I think I'd actually enjoy. I'll follow up when I get around to making this dish.

Instant Gourmet

Elevate a bowl of ramen noodles to uptown Southern fare. This recipe, featuring shrimp from the Gulf, couldn’t be quicker, easier, or more delicious.

Noodle Bowl
Stir together flavor packet from 1 (3-oz.) package Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1⁄2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp (26/30 count). Cook 2 minutes. Transfer to a bowl, and top with 1⁄4 cup shredded napa cabbage and 1 to 2 Tbsp. chopped peanuts. Makes 1 serving. Prep: 10 min. Cook: 5 min.

Note: You can substitute 1⁄2 cup chopped cooked chicken for the shrimp.

Direct link: Southern Living March 2008.

Sheila Denise