Keoni and Bonnie » Speciality

Blueberry Cosmo @ Crepe Revolution

bonnie — Sun, 14 Mar 2010 08:05:10 +0000

Ya’ll have to go to Crepe Revolution and have one of Katie’s (Our favorite bartender) specialty cocktails. I tried this blueberry cosmo and I loved it! Tastes like dessert!

http://www.creperevolution.com/

Battle Wine at Crepe Revolution

bonnie — Fri, 22 Jan 2010 01:18:22 +0000

One of my favorite restaurants is Crepe Revolution in West Smyrna Village. The food is delicious and service is great! They host a wine tasting called “Battle Wine” once a month and it’s the most fun and interactive wine tasting I’ve ever been to. If you’re interested in learning about wines you will!

Last night all the wine was from Spain and we tasted 8 wines, 2 white and the rest red. These are blind tastings and we score them and find out later what they are and price points. This helps Neel, the owner, choose wines to put on the menu. The tasting is $20.00 per person and you have to reserve a spot early because it’s limited to 20 people. This includes some light appetizers. The bartender is Katie and she is so much fun, you will have a blast! The next one is Feb. 3rd, 2010 and it’s sparking wines. Make a reservation by calling Neel at 770-485-7440 or go to the website www.creperevolution.com

Grilled Peaches

bonnie — Mon, 13 Jul 2009 04:25:23 +0000

Even though I’m a southern girl, living in the peach state, I’ve never cared for peaches very much. In my endeavor to be healthier, I’m trying more fruits. My Mom and Dad brought a bunch of peaches so I thought I would grill them.

Take 2 ripe peaches, peeled with pits removed and cut in half.

Brush with olive oil and top with ground salt and pepper.

Grill about 5 minutes on each side.

Top with freshly grated parmigiano-reggiano

We served this with grilled chicken and it was delicious! Even Keoni, who is not a peach eater, loved it!

Spring Chicken Rollups with Dijon Lemon Sauce

bonnie — Thu, 25 Jun 2009 05:47:16 +0000

I got this from Rachel Ray’s 30 minute meals. It was so good, Keoni and I both loved it!

Ingredients

2 pieces boneless, skinless chicken breast (6-ounces each)
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat leaf parsley, a handful

Preparation

Cook’s Note : Some markets sell "thin cut" chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you’re stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon EVOO, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4-5 minutes, turn roll-ups over and cook and other 4-5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

Prosciutto Wrapped Asparagus

bonnie — Wed, 10 Jun 2009 04:54:38 +0000

This is so delicious! It’s very easy and looks elegant when you have guests for dinner.

Take thinly sliced prosciutto and spread some kind of herb flavored cream cheese on it, place two or three stalks of asparagus (woody end cut off) on the prosciutto and wrap up. Place on a foil lined cookie sheet and bake at 450 degrees for 15 minutes. Can be served hot or at room temperature.

Enjoy!

Cilantro Pesto

bonnie — Mon, 24 Nov 2008 00:50:36 +0000

Cilantro pesto

3 cups Cilantro (No stems)
1/2 cup Feta Cheese
1/2 cup Walnuts or Pine Nuts
1/4 cup Olive Oil
Garlic Cloves ( To taste )
– I use 2 big cloves –
2 Jalepenos
– I use One –

Mix in food processor.

This is good spread on pizza dough instead of sauce or tossed with hot pasta and vegetables.