- Tuscan Boule Bread
Jamie says: For Mom and Dad’s 25th Anniversary gift, we “opened” J & K’s Bistro 52 for a day! K and I had a great time preparing for this celebration! We played the Dinner After Eight CD, lit candles, used mom’s special china, and bought flowers for the table. The food was delicious! (K and I ate at our own table.) We served iced tea, wine, and beer to drink. We toasted Tuscan Boule bread from the Publix bakery and made our own Italian dipping oil (extra virgin olive oil, salt, pepper, and dried italian herbs). For the salad, we served baby spinach with cherry tomatoes, carrots, almonds, and fresh grated cheese with Bolthouse Farms Chunky Blue Cheese yogurt bottled dressing (http://www.bolthouse.com/).
The entree was our favorite- chick pea and roasted garlic sauce (Sun-Sentinel newspaper recipe) over chicken breast stuffed with goat cheese and sundried tomatoes, served with garlic green beans and red peppers (Mayo Clinic cookbook). The grand finale- Kodiak Big Bear brownies (whole wheat mix prepared with yogurt instead of butter) sprinkled with confectioner’s sugar, drizzled with chocolate sauce, and topped with fresh raspberries. Mom and Dad had a lovely time. Dad even wanted to make reservations for the next night!
Italian Dipping Oil
Baby Spinach Salad
Chick Pea and Roasted Garlic Chicken Breast Stuffed with Goat Cheese and Sundried Tomatoes
Garlic Green Beans and Red Peppers
Kodiak Big Bear Brownies Sprinkled with Confectioner's Sugar, Drizzled with Chocolate Sauce, and Topped with Raspberries