cooking for friends

 

Thanksgiving? Try again? This is called homemade chicken noodle soup for the soul!

COMFORT...naturally the day I cranked on the oven it was hot as balls!  That didn't stop me from stuffing lemons, fresh thyme and garlic inside of this poor chicken which was baked to a golden crisp.  Oh, but I did massage this guy with butter and thyme too...he liked it

p.s. Dental floss makes for the perfect twine (stay away from minty fresh)

 

So I want to dedicate this blog post to my friends! WHY? Friends give us energy, inspiration, confidence, hugs, shoulders to cry on and a legit reasons to pee our pants laughing! For me spending time in the kitchen is about sharing bites, talking about the day, Mmmmm's, ahhhhhhhh's, sipping wine, swaying around the kitchen with Billie Holiday...this is the key to "soul" food.

For me there is nothing better than watching someone I adore become intoxicated with every bite of my love infused creations.

 

 

 

Recently on the EmMe MENU:

Chicken noodle soup

Pancetta sun-dried tomato turkey meatballs

with homemade sauce

Summer quinoa salad with farm stand corn,

 basil, toms, feta

 

This quinoa salad will get all of your friends and family food drunk at your Labor Day party! Earthy quinoa is peppered with sweet corn, salty feta, juicy bursts of garden fresh tomatoes and speckled with fragrant basil! This recipe welcomes alterations to make your taste buds scream!

 

 

 

Ingredients:

1 cup rinsed quinoa(follow cooking instructions on bag)

2 pieces of corn on the cob

1 cup halved cherry toms

1/4 cup toasted pine nuts

1/2 cup crumbled feta

1/4 cup chiffonade basil

3 lemons juiced

1/4 cup evoo

S&P

 

I didn't have basil when I made this before so I added flat leaf parsley!

 

1.) Cook and cool your quinoa

2.) Grill your corn to create a nice char on the outside-you could also wrap it with a damp paper towel and pop in the mic for 4 minutes and BAM (cut off the cob after cooled)

3.) Chop cherry toms (if super juicy leave some seeds behind as you don't want to have quinoa tom soup)

4.) Rinse basil leaves and stack them one on top of the other...roll then chop into thin little ribbons...take in the aroma

5.) Rinse and juice lemons, whisk in evoo, sprinkle with S&P

6.) Add all the ingredients to the quinoa in the order that you prepped them staring with the corn

7.) Fold in the feta and pine nuts

8.) Taste and add S&P if needed

9.) I like to add little slivers of red onion for color and a little extra punch!

 

  Future recipe:

 



 Mmmmm...Turkey pancetta sun-dried tom meatballs



 

"Cooking is LOVE made visible"

 

Cheers to all my friends who inspire me everyday!

xoxo,

EmMe

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