Wednesday, April 23, 2014

Waist Watcher's Special - California Chicken Wraps


From the kitchen of One Perfect Bite...It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

Tuesday, April 22, 2014

Home Again Home Again Dancing a Jig


From the kitchen of One Perfect Bite...It's happened again. I woke up this morning, the same person who went to bed last night, but everything around me had changed. It is a Kafkaesque moment commonly experienced by those who move a lot, and find their taproots were not strong enough to hold them in the place they were born. Moves come in endless varieties and are made for various reasons. Those made when you have a baby in arms and a toddler pulling at your skirts are especially difficult. They are matched only by the wrenching sever that takes you from the home in which you've raised your family to smaller quarters. The Silver Fox and I are of the generation that was frequently moved by corporations for which they worked, so we are no strangers to the process, and it's fair to say we've been around the block a time or two more than most. Those were physically easy moves that required no effort to accomplish, save for the opening of a door at both ends. Then there are moves like the one we have just finished. It has been more difficult than most, and while the best I can say is that it is over, I must also say I realized this morning that Bob and I are, however trite it may sound, really beginning the first day of the rest of our lives. I love new beginnings and their possibilities and I think I'm going to love this new life that has come my way. Stayed tuned, but before you go take a look at this recipe for carmelitas. It is a winner and the carmelitas will cure anything that ails you. That includes moving.

Saturday, April 19, 2014

Friday, April 18, 2014

Frugal Foodie Friday - Old-Fashioned Chicken with Rice


From the kitchen of One Perfect Bite...There are certain dishes that seem to withstand the tests of time and fashion. This homely, old-fashioned favorite is one of them. Every country that the Silver Fox and I have visited, has a version of chicken and rice. There is something about it that's restorative and it brings back memories of dinner at grandma's kitchen table. It is a simple dish that is easy to prepare. It is inexpensive to make, and if you have never had it, you owe it to yourself to try it at least once. The version I'm featuring tonight was created by Mark Bittman and his recipe makes easy work of its preparation. My only caution is to make sure that the skillet you use is deep enough to hold the chicken without it hitting the lid of your pan. You can change the type of rice, as well as the liquid you use, with no adverse affects. The saffron in the recipe is a completely optional ingredient but it makes an awfully nice addition to this dish. You will have to keep an eye on the rice and the times suggested in the recipe should be taken with a grain of salt. Mine took an additional 20 minutes to cook. This is one of those recipes that is easy to make your own, so don't be afraid to swap or add ingredients that you enjoy. Here is Mark Bittman's version of the dish.

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