1/4 cup chopped walnuts, slivered almonds or dry crumbled Top Ramen Noodles
Additional whole strawberries, optional
In a small bowl, combine the dressing ingredients.
Place the salad greens in a serving bowl. Top with cooked chicken, sliced strawberries and your choice of walnuts, slivered almonds or crumbled dry top ramen noodles. Garnish with whole strawberries if desired. Serving immediately with remaining dressing. Yield: 4 servings.
Nutritional Facts 1 serving (1 cup) equals 389 calories, 12 g fat (2 g saturated fat), 65 mg cholesterol, 549 mg sodium, 47 g carbohydrate, 5 g fiber, 28 g protein.
The Allison's spa services are designed to provide the ultimate in comfort and relaxation for men and women alike. With 15,000 square feet dedicated to health, wellness, pampering and a touch of indulgence, neither stress nor worry can survive this environment. Click Here for more details.
Cabana Blue Jersey Maxi Dress by Hale Bob. Click Here to peruse Hale Bob's online catalog.
The oceanfront Stephanie Inn embodies all you seek in a getaway to the beach. It’s simply more of what you’re looking for. It’s your choice - ramp it up with hiking, biking, surfing and bonfires, or luxuriate in restorative relaxation, privacy and pampered service... or choose a hybrid, giving you the best of both worlds ...and more. Click Here for more details.
Noble Rot’s highly regarded, locally-sourced, seasonal menu evolves
daily, but menu standards include an endive, beet, blue cheese &
hazelnut salad, an onion tart, celebrated macaroni & cheese and a
wicked crème brulee. The Rot has a 3000 square foot roof top garden
which supplies most of the vegetables and herbs during the long, warm
summer months. Click Here for more details.
Product # 09 281 1050
Remember that childhood neighbor, the one who spoiled you with home-baked treats and stories equally as sweet? Well, she’s back, charming as ever, immortalized in the Mrs. Powers Garden Gate. Wrought of forged iron in a rich black-brown finish and surrounded by blooming flowers, swooping curlicues, and bells, this grand dame of the garden perches on a sunflower swing, sprightly as the spring chicken she’s always been at heart. Click Here for more details on this treasure from Mackenzie Childs and many others!
Pendant inspired by Carrie's crescent moon necklace in Sex in the City 2 (SATC --Carrie Bradshaw), features a crescent moon with twinkling cubic zirconia diamonds that run along the crescent. Click Here for more details.
Sammy's Flowers Arrangement Name: Davis Street / Garden Roses, Ranunculus and Sweet William. Approximate dimensions for arrangement shown: 8"x9". Please note that some flowers and colors may vary due to seasonality. Click Here for more detailed info.
INGREDIENTS 1 grapefruit 1/4 pound jumbo lump crabmeat 1 avocado 2 tbsp extra virgin olive oil Sea Salt Ground Pepper Parsley, watercress, or chives, as a garnish
DIRECTIONS Cut the grapefruit in half, and section it horizontally. Peel or cut away the rind. Reserve 1 tbsp grapefruit juice. Cut the avocado into thin slices.
Whisk together the grapefruit juice, olive oil, a pinch of salt and some freshly ground pepper. Arrange the avocado slices on two plates, top with the grapefruit sections, and then the crabmeat. Drizzle with the dressing, and serve.
Duck with plum sauce is a classic combination - there’s something about the gamey meat with a sweet and tangy sauce. Cook the skin until it’s nice and crispy, while the meat should still be pink on the inside. Duck is best served medium rare as it isn’t as susceptible to bacteria like salmonella as chicken. For a sinful treat, reserve the rendered duck fat for frying potatoes - this makes the most delicious fries ever!
Makes enough for 2
2 duck breasts, skin on Handful of garlic cloves, unpeeled 2 Tablespoons olive oil 1 shallot, minced Half glass of sherry or brandy 2 Tablespoon plum jam or jelly 2 Tablespoon good quality balsamic vinegar Sugar (to taste) Salt & pepper
1kg roasting potatoes, cut into half inch cubes
Use a knife to score skin on duck breast in a crisscross pattern, making sure to cut into the fat but not the meat. This will help the fat to render. Season with salt & pepper.
Heat oil in fry pan on medium-high until hot, add garlic and duck skin-side down. Cook for about 5mins until skin is crispy and brown. Turn duck over and sear for 1min.
Transfer duck to oven-proof dish and roast for 8 to 10mins until medium rare. Drain the excess fat from pan and set aside.
Add shallots to same fry pan and sauté for about 5mins until soft. Add sherry to deglaze the pan, scraping up all the caramelised bits, and cook for about 1min. Add plum, vinegar, sugar and simmer until sauce has reduced and thickened.
Remove duck from oven and rest for at least 5mins before serving with a few spoonfuls of sauce on top.
For potatoes, heat duck fat in heavy-bottomed saucepan on medium-high until hot.
Add potatoes in single layer and cook for 10 to 15mins until tender. Turn a few times until crispy and brown on all sides.
Remove with slotted spoon and set aside to drain on paper towels. Sprinkle generously with sea salt.
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Here and within a few walking blocks, you'll find a bevy of delights for the senses; Urban Outfitters, Pottery Barn, Restoration Hardware, Williams Sonoma, Kitchen Kaboodle, Doscha Salon & Spa, Free People, Moonstruck, Papa Hayden's, JoBar, Dazzle, Sammy's Flowers, 3 Monkeys, Kiehl's, Twist, Ringside Steak House, Elephants Delicatessen, Trader Joe's, Escape From New York Pizza, Zupan's and many more fabulous retailers and restaurants.
To discover more about Northwest Portland neighborhood offerings, click here.
After being named runner-up in Bike Magazine's last round of best bike city rankings in 2010, Portland circled back around and reclaimed the top spot in 2013. The only large city to earn Platinum status from the League of American Bicyclists is a paragon of bike-friendliness, with 180 miles of bike lanes and 79 miles of off-street bike paths. Always quick to embrace cyclist-friendly innovations, Portland was the first city in the United States to implement bike boxes at intersections and elementary-school bike commuting trains. Among the city's many bike shops is newcomer Go By Bike, which is located under the aerial tram and offers valet parking, rentals, and repairs.
“The Definitive Picnic Kit”
(things every picnic basket should include): Salt, pepper, sugar, a
small all-purpose knife, a corkscrew, a can opener, matches, paper
towels, trash bags, wet wipes, bug repellent and sunscreen.
Keep Your Cool:
Lightweight, soft-sided coolers are the most convenient. My favorites
have a metal frame on wheels. They keep the food just as cold as the
heavy, rigid ones and they are lighter and fold up for storage! I’ve
found nice ones at club stores.
Made In The Shade:
Since picnics are rarely held in cool weather (intentionally), a
lightweight, folding umbrella is a must. At the very least, to shade
the food and, at the very best, some of the guests as well.
Purchase several flexible, re-usable ones—they’re the best for picnics
(and also useful for sprained ankles.) . These are filled with a
re-freezable gel and are most common in a 4”x 8” size that has a
chilling effect equal to a 2-pound bag of ice. This is a very
sustainable choice for chilling.
Cell Phone: Essential for any well-organized picnic planner (as if it would ever be out of your pocket, anyway)
Flexible Cutting Board: Always pack two. They take up practically no room and will prove indispensable.
Lightweight, Folding Chairs:
Great for anyone who isn’t comfortable sitting on the ground. Since
it’s not practical to tote one for everyone, they are a VIP item.
A plastic, child’s game table or two. You will use them over and over as a small buffet or worktable whether on the beach or in a park.
Good looking, re-usable plastic
tumblers and stemmed wine glasses. Glass is often impractical and
flimsy plastic glassware can sap the elegance right out of a special
meal. This is also the most sustainable choice.
A basket of pretty paper or lace fans is a practical décor element. Paper umbrellas are nice touch,too. All of these can be used over and over.
Build a collection of lengths of washable fabric
in beautiful patterns (at least 4 yards each) to drape around tables or
coolers and from tree to tree to create privacy. Find this at tag
Purchase used comforters at tag sales or rummage sales that may not be good enough for a bedroom but that make sweet picnic blankets.
Pack condiments in small containers rather than taking whole jars.
Pack everything possible in light, flexible, heavy-duty Ziploc bags. Take them home to rinse and re-use.
Pre-cut easy finger-food sized portions. Perfect picnic food is easy to eat without utensils.
Take citronella candles to ward off flying insects.
Food tents or covers
(a rigid frame covered with net, large enough to cover 1 platter or
bowl) are excellent to keep flies and hornets out of the potato salad.
With these you won’t be tempted to use toxic sprays. These are
available in various sizes, either rigid or collapsible, at kitchenware
and hardware stores such as Sur La Table and Williams-Sonoma.
Pack the ice
for beverages in heavy-duty plastic bags and tuck it around the food.
That way it serves double duty—chilling the food until you need it for
Put the cooler inside the car (where the air conditioning is running) not in the hot trunk.
If the picnic is being held in a private area, a portable iPod player is a wonderful way to add Chopin or Cold Play to lunch. Skip this touch if others might be disturbed by your tunes.
2 TB Butter 2 TB Olive Oil 1/2 cup All-Purpose Flour 1 whole cut up chicken (fryer chicken) Salt and Pepper 1/2 cup finely diced carrots 1/2 cup finely diced celery 1 whole medium onion, finely diced 1/2 tsp dried thyme 6 1/2 cups low sodium chicken broth 1/2 cup heavy cream
Dumplings: 1-1/2 cup All-Purpose Flour 1/2 cup Yellow Cornmeal 1 TB (heaping) Baking Powder 1 tsp Kosher Salt 1-1/2 cup Half in Half Salt as Needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown the chicken on both sides and remove to a clean plate.
In the same pot, add diced carrots, celery, and onion. Stir and cook for 3-4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth and apple cider. Stir to combine, then add the browned chicken. Cover pot and simmer for 20 minutes.
While Chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add in half in half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks and remove the chicken from the bone, shred, and add back into the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed.