Spinach Salad...Simple & Delicious

A couple of weeks ago, an opportunity was presented that has allowed me to reconnect with many people whom I hadn't been afforded the time to truly relate to on the level that I would prefer. So in my excitement of hanging out and reconnecting, it occurred to me on Sunday that I have been eating and drinking like a celebrating idiot. I've probably eaten enough over the last couple of weeks to feed a frugal family of four--mind you, I'm not ashamed of this fact, but the truth is, I need to do a better job of making better decisions regarding food. Yes, I'm sure you noticed that I didn't mention drinking, that's because I ain't changing my "drankin" habits.

In efforts to eat better, I decided to visit one of my favorite markets for fresh produce, seafood, cheeses, coffees, desserts (that I didn't purchase) and practically everything else under the sun. This place is Your Dekalb Farmers Market, in Decatur. This place is simply a sight to behold and well worth the trip. I would have taken pics for y'all but they don't allow cameras, so you'll just have to take my word for it or go see for yourself. Besides having almost everything I needed to stock my fridge with freshness, the prices are fantastic!! I always leave wondering if they forgot to ring up half of my purchase.

In honor of my first day of "being good" with my eating habits, I decided to make a Spinach Salad. You know the green stuff that many people overlook on salad bars...yep that stuff. This is one of the simplest salads to make. You only need a few ingredients.

Spinach
Strawberries
Pecans
Red/Purple Onion
Goat Cheese or Bleu Cheese

Add a basic vinaigrette and dinner is served. Tonight, I used EVOO, strawberry balsamic vinegar, stone ground mustard, honey, coarsely ground black pepper and this was the perfect combination to bring all the salad ingredients together.

Y'all pretty much know by now that, besides baking, I'm not a measuring kinda girl, so I have no idea how much of each ingredient I used to make the dressing, but I can tell you that the best mixing method is a good old-fashioned mason jar--I used a recycled Classico Pesto jar. I know what you're thinking... on top of being really cute, I'm rather crafty huh??

Please send good vibes in my quest for better eating.

Sheila Denise

Georgia Peaches...One Of My Many Loves

OMG y'all!!! I just realized it's been a month since I posted. I do apologize, but I haven't had very much "home" time lately. I've got alot of making up to do.

As a peach lover, I think I need to dedicate a post to this deliciously versatile fruit. I'll continue to add peach-related photos, so check back periodically. I always anxiously await Georgia Peach Season and take a few trips to Lane's in Fort Valley, GA every year to take in the whole peach experience. My daddy, was a peach entrepreneur, so I've been exposed to "good" peaches all my life. Today, instead of traveling to Lane's, I "traveled" to my neighborhood Publix. I was pleased to see they had Lane's peaches AND they were on sale. I grabbed about 10--hopefully I won't eat them all today. I don't like super soft peaches, so I only purchase a few fairly firm ones at a time.


I was feeling rather lazy today, and decided to have a very light lunch while deciding what to have for dinner. I immediately knew it would include peaches but still wasn't sure what to eat. My go to option is often a salad and today turned out no differently. I decided to have a small, simple summer salad with arugula, peaches and goat cheese with a balsamic reduction drizzle. The bite of the arugula was a great backdrop to the sweetness of the peach and the creamy tartness of the goat cheese. The bitter-sweet notes of the balsamic reduction brought it all together beautifully. My taste buds were singing. It was absolutely delicious.


Balsamic Reduction:

1 1/2 cups balsamic vinegar
A few tablespoons to 1/4 cup brown sugar

Whisk vinegar and sugar in saucepan and bring to a boil. Lower heat to simmer and allow mixture to reduce and thicken.

Can be used warm, room temperature or cold. I store mine in a squeeze bottle in the fridge.

Sheila Denise

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