Playing Tourist, Part II
We had a wonderful day in Stillwater. It's a nice, easy drive - about 45 minutes from Eden Prairie. We had coffee at The Daily Grind - great lattes and Very Berry Scones. The main part of old town Stillwater is only about 4-5 blocks. We walked up and down the street, visiting the fun stores. We went to a few antique places which were a lot of fun. One can really get lost there, exploring, searching, discovering. I don't collect anything but I certainly could - especially cookbooks.
We had a nice lunch and did more shopping. We went into one store that was going out of business and I found a knee-length brown suede coat in a small. It actually fit, although a little tight with layers on. I couldn't believe I could fit into a small. I ended up not getting it, despite the 40% discount.
Despite the cold, we walked a lot and really had a good time...
For dinner, I made my Crab Cake Salad, which is really good. I use Trader Joe's frozen crab cakes (2 to a package - enough for one serving). I defrost the crab cakes in the fridge and then coat them in a thin coat of panko bread crumbs. I then lightly pan-fry them in olive oil just to give them a bit of a crunch. The salad is dark greens + romaine lettuce with green onions, red or orange bell pepper and sweet corn. I dress the greens with Paul Newman's Lo-Fat Balsamic Vinegar dressing. For the crab cakes, I make a creamy cocktail sauce by mixing cocktail sauce with mayo (maybe a little hot sauce...). I put the dressed greens in a bowl and top it with two cakes and then a dollop of the sauce. Yum!
for those asking about the Chicken Poblano Chowder, it's a Paula Deen recipe from Food TV. I do add a package of frozen corn and then top it with fried tortilla strips and grated cheese. I served it with an "open-faced" quesadilla - a corn tortilla with cheese melted under a broiler for a few minutes. Again, yum! What a great cold-weather dish. Plus, it freezes well.
An editorial note - I don't actually measure the veggies or the chicken. I use what I have in the fridge as far as amounts. I also usually roast 4 big bone-in, skin-on chicken breasts (from Trader Joe's) the day before I make the soup. I take the skin off and de-bone them and then shred the meat, although you could use a rotisserie chicken or baked skinless chicken breasts. I also omit the hot sauce at the end since I use 4 poblano chiles. You can roast them or de-vein them, but I just chop and go. I also add extra garlic, just because I like it. You could add toppings like salsa, green onions, cilantro, sour cream, guacamole, black olives, etc.
It's now time to catch up on Nip/Tuck and veg out for the night.
We had a nice lunch and did more shopping. We went into one store that was going out of business and I found a knee-length brown suede coat in a small. It actually fit, although a little tight with layers on. I couldn't believe I could fit into a small. I ended up not getting it, despite the 40% discount.
Despite the cold, we walked a lot and really had a good time...
For dinner, I made my Crab Cake Salad, which is really good. I use Trader Joe's frozen crab cakes (2 to a package - enough for one serving). I defrost the crab cakes in the fridge and then coat them in a thin coat of panko bread crumbs. I then lightly pan-fry them in olive oil just to give them a bit of a crunch. The salad is dark greens + romaine lettuce with green onions, red or orange bell pepper and sweet corn. I dress the greens with Paul Newman's Lo-Fat Balsamic Vinegar dressing. For the crab cakes, I make a creamy cocktail sauce by mixing cocktail sauce with mayo (maybe a little hot sauce...). I put the dressed greens in a bowl and top it with two cakes and then a dollop of the sauce. Yum!
for those asking about the Chicken Poblano Chowder, it's a Paula Deen recipe from Food TV. I do add a package of frozen corn and then top it with fried tortilla strips and grated cheese. I served it with an "open-faced" quesadilla - a corn tortilla with cheese melted under a broiler for a few minutes. Again, yum! What a great cold-weather dish. Plus, it freezes well.
An editorial note - I don't actually measure the veggies or the chicken. I use what I have in the fridge as far as amounts. I also usually roast 4 big bone-in, skin-on chicken breasts (from Trader Joe's) the day before I make the soup. I take the skin off and de-bone them and then shred the meat, although you could use a rotisserie chicken or baked skinless chicken breasts. I also omit the hot sauce at the end since I use 4 poblano chiles. You can roast them or de-vein them, but I just chop and go. I also add extra garlic, just because I like it. You could add toppings like salsa, green onions, cilantro, sour cream, guacamole, black olives, etc.
It's now time to catch up on Nip/Tuck and veg out for the night.
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