SOUL food

I have to give a shout out to Soul Gastrolounge on Central Ave in Charlotte. I have been a few times and each and every time it is FANTASTIC.  From the sweet potato fry special, to the Sushi Fondu Roll, to the Chimichurri Beef Skewer, to the Goat Cheese on Bruschetta, to the Grilled Cheese Panini, to the regular Fries (I'm hungry again)...it is ALL incredible.  Be prepared to wait to be seated but rest assured....it is WORTH IT, and the price isn't bad either :).  ENJOY!!!

Natural Brick or Painted?!?!?

Ever since we bought our brick ranch 7 months ago, I've been trying to decide whether or not to paint it.  I love the look of painted brick but have some concerns with the ongoing maintenance.  I caught the pictures below on my fave blog, Young House Love, and am absolutely in LOVE with the look.  So, for today at least, I'm  back on the 'paint the house wagon'.  What are your thoughts or tips on painting a brick home???


Our Home Today

Young House Love pics

Festive Treat~Mint Chocolate Chip Cookies

In the mood for a festive treat or need a simple gift idea?!?!  How about cooking up some Mint Chocolate Chip Cookies???  They're super yummy, super easy, and super green!  ENJOY!

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix (i.e., bag (I use Betty Crocker))
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract (I use a little less because I don't like them too minty)
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips (less is ok too)
1 cup semisweet chocolate chunks (less is ok too)

1) Mix cookie mix, butter, extract, food color and egg in bowl until soft dough forms.  Stir in creme de menthe baking chips and chocolate chunks.
2) Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3) Bake at 350 degrees for 8 to 10 minutes.  Cool 3 minutes; remove from cookie sheet to wire rack.  Serve warm or cool completely.  Store tightly covered at room temperature.

MERRY CHRISTMAS and HAPPY NEW YEAR!!!!

A Fancy Spread

One of my go to appetizers that never lets me or the guests down is a Herb-Cheese Spread that is made with Havarti.  I have to admit that the hubby and I have actually had it for dinner before, although I wouldn't recommend unless you can handle a stomachache :).  Enjoy!

Herb-Cheese Spread1 teaspoon Dijon mustard (I use whole grain mustard)
1 (12-oz) package Havarti cheese (I have a hard time finding 12-oz so usually just go with the largest I can find)
1 teaspoon dried parsley flakes
1/2 teaspoon freeze-dried chives
1/4 teaspoon dried whole dillweed
1/4 teaspoon dried whole basil
1/4 teaspoon fennel seeds
1/2 (17 1/3 -oz) package frozen puff pastry, thawed
1 egg, beaten

Spread mustard over top of cheese; sprinkle with parsley flakes and next 4 ingredients (I usually just mix all herbs together and then sprinkle).  Place cheese, mustard side down, in center of pastry.  Wrap package style, trimming excess pastry.  Seal seam.  Place seam side down on a lightly greased baking sheet.  Brush with egg; chill 30 minutes.  Bake at 375 degrees for 20 minutes; brush with egg, and bake an additional 10 minutes or until golden brown.  Serve warm with assorted crackers (I really like water crackers with it) or sliced apples or pears.  Yield: 8 to 10 appetizer servings.

Remembering the Reason for the Season

On Sunday, I was so blessed to experience the music of Keith and Kristyn Getty at our church's (FBC Charlotte) Irish Christmas Celebration.  The concert was so moving and inspirational and left me feeling spirtually renewed.  I also have been led to share a couple of my favorites with you!  So ENJOY and Merry CHRISTmas! xoxo

Supper Club Success

Over the summer, the Gaston County gang started a supper club.  It has been so much fun to get together monthly for some good food with good friends.  There are currently 6 couples in the club and this week was our first time hosting.  The entree is up to the hostess/host and the others bring sides to compliment. Some entrees we've had to date are:

hamburgers,
burritos,
lasagna, and
chili.

I wanted to do something a little different, but NOT stressful, so I chose a greek theme and served Chicken Souvlaki Sticks with Yogurt Dipping Sauce.  In order to cut down on the preparation time (it was on a weekday), I bought the tzatziki sauce (Walmart and Harris Teeter make great ones) so I'm not sure how that part of the recipe is. The chicken was a hit, and thanks to our super guests we had some fantastic complimentary dishes (greek salad, hummus, pita bread, sweet potato fries (not exactly greek but excellent none the less), Tiropitas (a cheese dish), and baklava). 


Below is the chicken recipe, I hope you enjoy it as much as we did! Note:  I would marinate for much longer than 30 minutes.  Both times I have made this dish I have marinated for 2 days!


Chicken Souvlaki Sticks with Yogurt Dipping Sauce
Ingredients
16 bamboo skewers
3 lemons
2 tablespoons finely chopped fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper
16 chicken tenders, about 1 1/2 pounds
2 cups Greek style yogurt
1/2 seedless cucumber, peeled and grated
1/2 teaspoon ground cumin
Directions
Soak skewers in water for about 30 minutes.
Preheat grill or grill pan to medium-high heat.
Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
Serve 5 skewers per person with dipping sauce alongside.

Looking forward to pork tenderloin at our December supper club!!