Posts in "Sponsors"
Simmered in Tradition: The Story of Pizza Chicken (A Recipe)

For as long as I can remember, I've identified as someone who loves food. My mom was always cooking something delicious when I was a kid, and her dad was always doing the same while she was growing up. We were big pasta eaters, too--everything was served with or on pasta. 

Having an Italian mom from Argentina meant a lot to me--we drink yerba mate every morning when we're together and cooking has always been a favorite family pastime. And carbs! Who doesn't love pasta? I certainly do, which made it really tough for me to realize that I was gluten intolerant a few years ago. I started swapping out gluten and grains and dairy and sugar and was feeling a lot better, even if I missed our old traditions (pasta with pesto and arroz con leche to name a couple). But I soon learned that it's not necessarily what you're eating that makes food special--it's who you're sharing it with.

And we came up with some new favorites--this Paleo Pizza Chicken is one of them.

Ingredients: 

  • 1.5 pounds of chicken (you can use thighs or breasts--I like thighs with skin on)
  • About 3 ounces of pepperoni
  • 1/2 onion, diced
  • About 2 tablespoons of olive oil
  • 1-2 cloves of fresh garlic, chopped
  • 1 1/2 teaspoons dried oregano
  • About 15 ounces of Traditional Ragu pasta sauce
  • 2-4 tablespoons of black olives (optional)
  • Salt and pepper, to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pan or skillet, heat the olive oil over medium heat. Add garlic and diced onions and saute for 3-5 minutes.
  2. Slice or cut up the pepperoni and add to the pan, along with some of the olives (save a few to top the dish when it's done).
  3. Place the chicken in the pan and brown well on one side. Flip it over and cover with some tomato sauce. Season with oregano, salt, and pepper.
  4. Turn the heat to low and cook for 10-15 minutes, or until cooked through (time will depend on the thickness of the chicken).
  5. Serve hot with a side of veggies--I love roasted Brussels sprouts!

Thank you to Ragu for sponsoring today's post and inspiring me to pass on my family traditions!

"Family", "Food", "Recipes", "Sponsors"Megan Flynn PetersonComment
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Recipe: Pomegranate and Chevre Salad

One of my all time favorite salads is a combination more than a specific recipe: greens, goat cheese, some kind of tart berry or fruit on top, and an easy homemade vinaigrette. For our Farm-to-Table Harvest Dinner we used a leaf lettuce and spinach mix with pomegranates, which are perfect for autumn!

Ingredients: 

  • 8 ounces greens--use leaf lettuce for a seasonal option in the September
  • 4 ounces crumbled goat cheese
  • 1/2 cup to a full cup of fresh pomegranate seeds
  • Croutons (optional)

Instructions: 

  1. Wash and dry the lettuce. Add to a large serving bowl.
  2. Top the salad with goat cheese and pomegranate seeds. Add croutons if desired.
  3. Serve with the vinaigrette of your choice--we recommend a balsamic vinaigrette.

This salad is really delicious with La Crema's Monterey Pinot Noir, which is super easy to find in stores. We had so much fun pairing all of our dishes with their wines--it was truly a delicious culinary experience. Make sure to check out the rest of our posts to get the rest of our recipes, decor, and wine pairings.

Photos by Courtney O'Dell by Sweet C's Designs.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

"Farm to Table at Home", "Sponsors"Megan Flynn Peterson Comments
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Recipe: Chocolate Mousse Shooters

When I was a kid, chocolate mousse seemed like the most grown-up dessert in the world. My mom used to make it for dinner parties and she'd pipe it into chilled martini glasses and I always felt like a really fancy lady, eating dessert out of a cocktail glass with a tiny silver spoon.

Courtney of Sweet C's Designs and I teamed up to throw a Farm-to-Table Harvest Dinner and while we were planning the menu (which Minted was nice enough to supply for us) I knew we had to make chocolate mousse for dessert. This time we served them in little shooter glasses that reminded us of stemless wine glasses and fit in so well with our vineyard/farm-to-table harvest theme.

We paired them with La Crema's Anderson Valley Pinot Noir, because who doesn't love chocolate and wine together?

Ingredients: 

  • 4 large egg yolks
  • 2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 8 ounces good-quality bittersweet chocolate
  • pinch of salt
  • Garnish: more heavy whipping cream

Instructions:

  1. Slowly heat 3/4 cup of the cream in a saucepan over medium-low heat.
  2. In a metal bowl, whisk together egg yolks, sugar, and a pinch of salt. Once combined well, slowly stream the hot cream into the bowl.
  3. Transfer the mixture back to the saucepan and and cook over low heat, stirring constantly. Add the vanilla and continue to stir.
  4. Melt the chocolate using a double boiler and and whisk the the custard mixture into it until smooth. Allow to cool.
  5. Beat the remaining cream in a bowl until stiff peaks form. Slowly fold the whipped cream into the chocolate custard mixture to lighten.
  6. Spoon the mix into serving glasses and chill for six hours or more. Let stand for about 20 minutes before serving. Top with more whipped cream if desired.
La Crema Farm to Table at Home | Fall Harvest Dinner

Photos by Courtney O'Dell of Sweet C's Designs for La Crema Farm to Table at Home.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

"Farm to Table at Home", "Sponsors"Megan Flynn Peterson Comments
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