Oliver has been getting a bit bolder, coming up to sit on the front mat that says Wipe Your Paws to look into the sliding glass door. Alms for a hungry squirrel? Please, nice lady, is there perhaps a peanut butter sandwich nearby? Now, I ask you, could you resist this face?
Well, neither could I. Little beggar. I made him get off the veranda, then he got his sandwich. Bad enough he has learned where to come beg, but I have no desire to have his fleas (if he has any). He has also been on the outside kitchen windowsill as I was cooking a few days ago. Whatever it takes to get my attention!
I was cooking chicken, not My Sweet Babboo’s favorite, so I am always looking for ways to flavor up a chicken meal for him. I had a fabulous meal at a local Italian spot downtown a few weeks ago, and I wanted to try to duplicate it. It is really so simple and easy, yet immensely flavorful. It uses herb goat cheese and fresh spinach. I found this goat cheese at Aldi, and it was perfect.
So, roast a chicken your favorite way. I use a whole chicken and butterfly it, roasting at 350 degrees for 15 minutes per pound. See my post Butterflied Baked Chicken for detailed instruction on how to do this. You could just do a couple of chicken breasts if you’d rather.
The restaurant uses risotto, but I just used Jasmine rice for the base. Spoon a serving of hot rice on the plate. Then stack fresh spinach over the rice, add one or two half-inch thick, round slices of the herb goat cheese, then top with hot chicken. Let it sit for a minute before digging in. The heat in the rice and chicken will wilt the spinach, and melt the cheese into a creamy garlic and herb accompaniment. Yum!! The first time I made this, I wilted the spinach in a skillet, but you don’t have to. It does give you more spinach on the plate, though. Either way it is delicious. Sometimes I warm the plates in the oven, too, which helps the meal retain more heat.
In the garden, my grape tomatoes are coming along. I’ve been able to harvest a few for salads.
The orange tone of the tomatoes in that little golden yellow tomato shaped dish reminded me of my August placemats, and that I was going to do a tablescape with them for you. Once again, the challenge was to use only what I already have in a new way. I’ve done these placemats with orange chargers and green chargers, so it was time to do one with my sunshine yellow chargers. These are so pretty with the lacy cutout edges.
The plate stack has our white stoneware dinner plates, topped with delicate green Depression Glass salad plates in a pattern called Bowknot. Green napkins are held with yellow flower pot napkin rings. Everyday flatware, individual salt and pepper shakers and crystal drink glasses complete the settings.
The centerpiece is a yellow ceramic basket filled with orange, yellow and white silk flowers placed on the Colors of August Improv table topper. I put my grape tomatoes in little green leaf dishes on either side of the basket. On the ends, small green glass votive holders have unscented tea lights for evening.
A quick setting to brighten up our late summer meals.
I worked on my quilted jacket this week, and will continue the sew-along on Tuesday. I have another Project Linus quilt to show you, too, along with the finish of the Mother Goose quilt. I have two meetings and two lunches this week along with a car club run next Saturday that will take all day. A couple of sessions of pickleball for exercise, and it will be another busy week.
What are you working on? Do you have big plans for this week?