by Jason | Mar 2, 2011 | Restaurant Thoughts
Last night LaBranda and I dined at Bonefish Grill for the first time. We’ve been wanting to try the place and have had several friends recommend this franchise and since my parents had sent us an Outback gift card (which can also be used at Bonefish) we decided to give it a shot.
We were highly impressed with both the food and the service. I had never had Chilean Sea Bass and upon an astonished look from my wife when I made this proclamation, I decided that last night was the night to change that. I ordered the sea bass with mango salsa and waited in anticipation.
When my dish arrived it was absolutely gorgeous (sorry for no photo). I ordered it with a side of steamed broccoli and their garnish for the evening; a side of garbonzo beans sauteed with bacon and other delisheness. The broccoli was awesome, the garbonozo beans were phenomenol and the sea bass was chewy. Wait what?!?!?! Yeah I know, my thoughts too. My chef of a wife ensures me that it should be flaky, our server becomes super apologetic, the kitchen fires me a new piece of fish and prepares an entire fresh plate for me. This time the sea bass was super flaky and I got a whole other serving of beans and broccoli!
Drew our server was amazing and she really made it a great experience at the restaurant. We will definitely be going here again!
by LaBranda | Feb 9, 2011 | Recipes
This recipe is for one of my friends who is getting married soon and is looking for good recipes to keep in her arsenal. If you have any that you would like to share, feel free to let me know and I will pass them along!
I love how the Lord allows a thing like food to bring people together and closer to Him as they fellowship together. It’s so great to see how as they learn together, mess up together-even in the kitchen, and do this crazy thing called life…He is there every step of the way. I am such a believer in the fact that God is not confined by the walls of a church, but that He desires to be involved in every area of our lives.
All that to say, here is your recipe!
White Chili
- ½ lb bacon, diced
- 1 med. onion, diced
- 3 cloves garlic, finely minced
- 2 stalks celery, diced
- 2 sm. cans green chilis, chopped
- 1 lb. cooked chicken, shredded
- 2 cans navy beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 2 tsp. cumin, ground
- 1 tsp. coriander seed, ground
- 2 tsp. oregano
- 1-2 tsp. kosher salt
- 1 tsp. cayenne pepper (adjust for desired level of heat)
- 1 qt. chicken stock
- ½ c. cold water mixed with 2 Tbsp. corn starch (see notes for slurry)
- In a sauté pan-over medium high heat-cook bacon until crispy. Add add diced onions, garlic, celery cooking until tender. Deglaze pan with ½ c. of chicken stock and transfer to a large Crock-Pot.
- Add chopped green chilies, chicken, rinsed beans and remaining chicken stock. If you want a "meatier" chili add less chicken stock.
- Stir in cumin, coriander, oregano, and cayenne pepper.
- Cook on low for 2-3 hours, adding cornstarch slurry during the last 20 minutes of cooking to thicken to desired consistency.
- Serve chili in a bowl. Garnish with any combination of cheese, cilantro, sour cream, diced jalapeño, or Tabasco chipotle hot sauce.
1.0
by LaBranda | Feb 9, 2011 | Recipes
Summary: This soup has no bells or whistles–just simple goodness that will send a cold on the road in a hurry.
Ingredients
- 2 tablespoons olive oil
- 2/3 cup onions, chopped
- 2/3 cup celery, chopped
- 1 cup carrots, chopped
- 4 cups cooked chicken, shredded or cubed
- 2 teaspoons fresh thyme, roughly chopped
- 12 cups “Homemade” chicken stock
- 4 ounces thin noodles, broken into pieces
- As needed salt and pepper
Instructions
- In a large stock pot, saute celery and onion in olive oil.
- Add chicken, carrots, thyme, and stock. Simmer for 30-60 minutes.
- Add noodles, and simmer for 10 additional minutes. Season to taste and serve.
Cooking time (duration): 70 minutes
Number of servings (yield): 8-10
by LaBranda | Jan 18, 2011 | Recipes
Summary: While homemade stock is a great thing to keep on hand in the freezer, I have found that oftentimes I lack the time to make it! I make my “homemade” stock by cheating and starting with a store bought broth as my base. Doing this will save hours of your stove churning away on low.
Ingredients
- 1 whole chicken, cut up (see notes below)
- 1 large onion, quartered
- 2 large carrots, peeled and cut in half
- 2 ribs of celery, cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 10 to 15 peppercorns, whole
- 2 bay leaves
- 2 cloves garlic, peeled
- 5 quarts chicken broth, store bought
- 3 quarts water
Instructions
- Place chicken, onions, carrots, celery, garlic, herbs and spices in a stockpot and cover with chicken broth and water.
- Cook on high heat until liquid come just to a boil. Reduce heat to medium low and cook until chicken reaches 165º F.
- Remove chicken from stockpot and pull all meat from the bones. Let meat cool and save. If not using immediately, chicken can be placed in a freezer bag and frozen for later use.
- Strain stock through a fine mesh strainer into a heatproof container removing remaining solids. Cool immediately in a sink of ice water to at least 70º F. Continue chilling in the refrigerator, uncovered, until temperature is below 40º F.
- Once stock is below 40º F cover and refrigerator overnight.
- Remove solidified fat from surface of liquid and store in refrigerator for 2 to 3 days or in freezer for up to 3 months.
by Jason | Jan 9, 2011 | Photos
LaBranda spends her Wednesday evenings with an amazing group of 11th grade ladies leading a Bible study. In December they had a fun Christmas party with the 11th grade guys Bible study so of course I had to take a few photos :-).
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