Sue’s Lemony Chicken Breasts

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I made this meal very frequently in warm weather. You can change it up in so many ways just by using different greens in the salad.  Use romaine … mesclun… whatever you like.  You can even change the sauce of the penne.  Try using  basil … parsley … sweet pea, again, whatever tickles you.  Variety is the spice of life!

Lemony chicken breasts 

Arugula, endive, raddichio salad with Poppy seed dressing

 Penne with basil pesto

Modern ambrosia

Shinn Estate Vineyards Rosé

Wild Horse Chardonnay 2010

Brancaia Tre 2010

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Follow the Diva to our website for a Wednesday night celebration that allows for your own personal flair.

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http://www.mimiandsue.com/What-to-Eat-Wednesday-5292013.html

Sue’s Sole Stuffed with Spinach Feta

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Once again, we are going to celebrate mid-week with tastes of the Mediterranean.  I know this menu may look complicated and it’s definitely a meal you could serve at a dinner party.  Actually, it is very simple to prepare.    The mediterranean style of cooking is the “new” healthy approach to dining.  Let’s all be healthy, celebrate with a special treat and have a glass of wine — it doesn’t get any better than this!

Sole Stuffed with Spinach and Feta Cheese

Fennel, Black Olives and Red Onion Salad

Garlic Pita Bread

Lemon Sorbet with Raspberry Sauce

 Michel Lynch Sauvignon Blanc 2010

Follow the Diva to our website to create your very simple, very special Wednesday night celebration!

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http://www.mimiandsue.com/What-to-Eat-Wednesday-5222013.html

Sue’s Pasta with Mushroom and Peas

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This pasta is hearty enough for a main course because the mushrooms really take the place of meat in the dish and are very satisfying.  We didn’t know what to do with the canned peas that were leftover from the recipe. Mimi loves to throw everything away and wanted to discard them.  I said:  “no way!”  We have to think of something to do with the peas and we came up with a delicious and easy alternative.  We made a savory pea puree and enjoyed it before the meal with bread sticks and a glass of rosé.  You could just serve everything together at a family style dinner if you wanted to.

Pasta with Mushrooms and Peas

Romaine Salad with Balsamic Vinaigrette

Pea Purée with Breadsticks

Affogato

Domaine Le Grand Bouqueteau Chinon 2012

Loimer Lois Gruner Veltliner 2011

A to Z Pinot Noir 2011

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Celebrate your Wednesday with a dinner that is sure to please by following the Diva to our website.

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http://www.mimiandsue.com/What-to-Eat-Wednesday-5152013.html

Mimi’s London Broil with Mustard Sherry Sauce

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I never pass up an opportunity to cook for Jeff (my stepson) and my husband.  I experiment on them with new recipes all the time.  So,  I wrote Jeff an email and asked if he had any special requests for dinner when we visited our home in Denver.  He replied:  “Nope, I’m sure whatever you make will be great.”   He and his dad are exactly the same — a great audience who allow me to try out all kinds of recipes I find on TV, in magazines, online…

London Broil with Mustard Sherry Sauce

Rosemary and Garlic Roasted Potatoes

Baby Greens with Basil Balsamic Vinaigrette and Strawberries

Angel Food Cake with Strawberry Rhubarb Sauce

Chateau Montelena Cabarnet Sauvignon 2009

Sonoma Cutrer Chardonnay

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Follow the Diva to our website for the step by step guide on how to prepare this for your Wednesday celebration.

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http://www.mimiandsue.com/What-to-Eat-Wednesday-582013.html

Sue’s Chicken Cordon Blue

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When I started to entertain at home, this was a meal that I frequently made.  I thought it was so impressive … sophisticated … fancy.  Fancy or not, it was always a big hit.  This is one of those stand by favorites that kind of went out of style and that’s a shame because it’s really good and I’ve never heard someone say:  “ugh stuffed chicken breasts, not for me.”

Stuffed Chicken Breasts

Baby Sweet Peas

White Rice

Fresh Melon

Cannonball Chardonnay 2010

Rodney Strong Cabarnet Sauvignon

If you’re looking to serve something a little “old school” that’s a hit every time, follow the Diva to our website.

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http://www.mimiandsue.com/What-to-Eat-Wednesday-512013.html

Mimi Does Easter Brunch

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I  love Easter.  It’s perfect for brunch, my favorite meal to cook and to eat.  We don’t do brunch often because, if you do it right, it takes up the entire afternoon and requires a nap to recover.    I think Bobby Flay is the MAN when it comes to making a brunch that kicks butt and I confess that I am a “Flay-fanatic”.  I saw him bake monkey bread on TV and became obsessed with making it as well.  I even researched baking with yeast at high altitude and adjusted the recipe because I was in Denver.  It was worth every ounce of effort.

Our celebration included 2 baby girls, one is just over 2 years old.  She is just about the most entertaining human being on earth.  All 2 year olds are slightly crazy and everything is fun!  We staged an “eggstravaganza” for her  …  plastic eggs with candy hidden around our apartment.  She is VERY clever and found them all!

BRUNCH MENU

STARTERS

Snow Peas Stuffed with Seafood Salad

Shrimp Cocktail

Bloody Marys

MAIN COURSE

Monkey Bread

Buttermilk Biscuits

Broccoli Cheddar Quiche

Potato Chorizo Frittata

Asparagus and Corn Salad with Pea Shoots

WINE

Nicolas Feuillatte Brut Champagne

Domaine de la Fouquette Cuvee Rose d’Aurore 2012

DESSERT

Fresh Berries and Kiwi

I know it’s not Bobby Flay’s monkey bread (mine didn’t look as good as his).  Anyway, here’s a picture of the broccoli cheddar quiche I made  that was absolutely diva-licious.

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Follow the Diva to our website for all the details on how I pulled off Easter brunch in Denver.

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http://www.mimiandsue.com/Mimi-Celebrates-Easter.html

Sue Does Easter Dinner

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Easter brings in a  fresh start to a wonderful new season.  Our holidays are always spent in our beautiful mountaintop community of Buck Hill Falls.  Easter was early this year and there wasn’t a flower in sight!!  That didn’t stop us from having a massive Easter egg hunt with  47 money filled plastic eggs.  The grandchildren love “the hunt” but are a little too old for just candy.  They have even taken over the tradition of dyeing and decorating the Easter eggs.  I got a special egg labeled “Everyday Divas Celebrations”! There were 13 of us ranging in age from 10 to 91 (four generations).  WOW!! The joy of a large family is that there are always plenty of people around to celebrate.  As you know my style of cooking has developed around family and fun.  I always hope that everyone will relax, reconnect and be happy they made a trip to the mountains!

STARTERS

Savory Ricotta Pie

Assortment of Fancy Olives

MAIN COURSE

Pork Rib Roast

Served with Sherried Prunes

Frisee, Escarole and Raddichio Salad

Mustard Roasted Potatoes

Parmesan Crusted Asparagus

DESSERT

Mixed Berries with Whipped Cream

WINE

2003 Quinta do Alqueve Ancestral

The ricotta pie is a tradition in many Italian families.  Because it is rich and filling you need very little else as a starter

Check out my pork roast — with decorative crowns courtesy of the friendly butcher.  I asked the butcher to french cut the ribs because it makes a very pretty presentation.   I was very happy with the way it turned out and so was the family.

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Follow the Diva to our website to see more of the celebration and how I managed to  put it all together.

final_300dpihttp://www.mimiandsue.com/Sue-Celebrates-Easter.html