Birthday Bash!

Did everyone have a wonderful Easter?

This year, Easter fell on my Birthday!  What to do?  MGG didn't want me cooking all day on my special day..sooo we went out and celebrated instead!

To my surprise he took me to the El Capitan Theatre in Hollywood.  The El Capitan is a "themed" theatre which debuted on May 3, 1926, as "Hollywood's First Home of Spoken Drama." It's an amazing old building filled with the ornate art deco styling in which Disney has restored it to it's former grandeur.

The next surprise was that we were going to see "African Cats".  Disney's new documentary about two sets of cat families and their trials through life in Africa.  A MUST SEE!

We even saw some live wild animals on stage.
How cute are they?

So for the encore we had a wonderful dinner at Trastevere across the street in the Hollywood & Highland Center.

Delish...that's all I have to say. 
See for yourself.

MGG got Linguine Pescatora and I got Bistecchina alla Fiamma.

Fabulous!

Another great year...another wonderful birthday!

Who's this??

Next week we'll celebrate Easter!  I won't tell if you won't!



Homemade Ice Cream - Cookies & Cream Ice Cream

In my house we can't have Easter without Homemade Ice Cream.  My mom has made Homemade Ice Cream since the beginning of time!

I have such fond memories of Easter...all the Easter Egg Hunts, the games, lots of friends, the Easter Egg Hunts...oops!

So every year my mom would have an Easter dinner, and homemade ice cream!  She usually made vanilla cause that is her favorite.  Remember those old time ice cream makers?  With the hand crank?  I used to have to sit on ours just to keep it down in the ice and salt...LOL!

I kinda like to mix things up now and then.  So I took a poll and my sister, Sue, suggested that I made Cookies & Cream.  One of my favorites!

This is a sugar-free ice cream.  Trying to cut the carbs you know.  But you can make the full sugar, full fat...whatever version your little heart desires.  Ice cream is to die for!  Especially homemade...it has that, that...je ne se qua.

So I didn't do a step by step for this, sorry.  But it's easy to put together.  You HAVE to try this..if you've never had homemade ice cream...this needs to be on your list of things to do before...Indulge, Indulge, Indulge!

 

Cookies & Cream Ice Cream

1 ½ c 2% milk

1 1/8 c splenda

3 c half & half

1 T pure vanilla

15 Sugar-free Oreos, crushed

Place milk and Splenda in a boil.  Using a hand mixer, mix until Splenda is dissolved, about 3 min.

Add the half & half, and vanilla.

Pour the mixture into the ice cream machine.  Follow the directions of your ice cream maker.  Add crushed Oreos during the last 5 minutes of the churning.

Remove to container and place in freezer to set up.

Chicken Guacamole Salad

Everyone ready to have a picnic to celebrate Earth Day?

I am...

And to celebrate I'm going to make my Chicken Guacamole Salad!  It's a different take on your regular everyday chicken salad....it has Latin influences!

Living in Los Angeles I've grown up with Mexican food.  I love it, my family loves it...so much though that when they come to visit from Tennessee they always want to go eat Mexican food!  While this is not an authentic Mexican dish, you get the wonderful flavors regardless.

This dish is perfect for the spring weather and a picnic.  It packs well, can be made ahead, and tastes soooo good!

Hope you try this and let me know what you think.

You will need:  boneless, skinless chicken breasts, chicken broth, water, avocado, tomatoes, cilantro, red onion, jalapeno, sour cream, lime juice, and pita bread.

Bring your chicken broth and water to a boil in a good sized saucepan.  Big enough to hold your chicken breasts.

Add the chicken, reduce heat and simmer for about 20 min. until chicken is cooked.  This is a poaching technique!

Remove the chicken to a cutting board and allow to cool about 10 min. 

Then cut your chicken in to bite sized cubes.

Meanwhile, cut your tomato and onion.  Chop your jalapeno, removing the ribs, and chop your cilantro.

When the chicken is cool, cut your avocado and dice them.  You don't want them to turn brown, so leave this for last.

Place all your ingredients in to a bowl, including the chicken. 
Add sour cream and lime juice.

Mix to incorporate all ingredients and to coat with the sour cream.

Add salt & pepper to taste.

Now take your pita bread and toast it in a hot skillet.  About 30 seconds on each side should do it.

Top your pita with your chicken salad and your ready to eat! It's an open faced salad...but you can open the pita pockets and stuff the chicken salad inside if you wish.

Doesn't this look refreshing and like spring!  YUM!

Let me know what you are planning for Earth Day!

Chicken Guacamole Salad

Serves 4

Ingredients:

2 boneless skinless chicken breasts

1 14.5 oz can low sodium chicken broth

2 c water

2 medium avocados, cubed

½ small red onion, diced finely

2 Roma tomatoes, diced

1 jalapeno, finely diced

2 T cilantro, chopped

4 T sour cream

2 T lime juice

salt & pepper

4 Pita bread

Directions:

In a saucepan bring chicken broth and water to a boil.  Add chicken and simmer on low until cooked, about 20 minutes.  Remove chicken to cool.  Once cool, cut in to cubes.

Meanwhile, dice your onion, tomatoes, and jalapeno.  Chop your cilantro.  When chicken is cool, cube your avocado.  You don’t want this to brown.

Add chicken and all your chopped vegetables and herbs to a bowl.  Add sour cream and lime juice.  Stir to coat.  Add salt and pepper to your liking.

Toast your pita bread in a hot skillet about 30 sec on each side.  Divide the chicken guacamole salad between the 4 pita breads, placing it on top of the open faced pita.