Quiet Christmas Followed By New Years Eve Celebration
After a quiet Christmas, we decided to have a small celebration with dear friends to ring in the new year.
As mentioned in our previous post, we had a delicious San Francisco Cioppino, and it did not disappoint. Of course we also enjoyed some bubbles, cocktails and wine during dinner.
Our table setting was simple with neutral colors and lots of pinecones. We added lots of votive candles and some crystal to add a little sparkle. Thanks to Martha Stewart, we now feel very comfortable “mixing and matching” dishes. We have several sets of white dishes and mixed some of these for a cohesive “look”. The napkins are old favorites and we even used a couple of different patterns of crystal water glasses. The dining room looked magical as we enjoyed the food and each other. Even our 92 year old Dad ended up spending the whole evening with us and made it until just before midnight when he decided it was time for bed.
Bring on 2022
Now, it’s time to begin a new and exciting year. It is always a time to reflect on the past and look forward to the future.
It has been so incredibly warm here lately in the Lowcountry. Temperatures in the 70s that makes it seem more like spring than winter. With this great weather, we plan on spending time outside and doing a few short day trips.
Day Trips Are The Best
Next week, we plan to head to Habersham again. We posted a story on our first visit there and got a great response. It really is a magical place and the perfect stop for a nice alfresco lunch. Click on the highlighted area to view the post.
We always plan our menus for the week and wanted to share one of our favorites – Mediterranean Chicken with sautéed lemon and garlic spinach. The combination of sweet and tangy sauce and the kalamata olives and feta make for a delicious and healthy meal. No planned diets here, just good, whole foods and good planning.
Our plan is to take one day at a time and make time to enjoy our beautiful surroundings, friends and family.
A Yummy And Easy Recipe For The New Year
Enjoy this yummy recipe and know that it is equally delicious made with pork chops or a good firm fish filet (we use Atlantic cod). We paired this with what we call our “house wine”. Josh Reserve Cabernet goes really well with any sauce featuring tomatoes.
- January 2, 2022
- Print this
- 4 large boneless, skinless chicken breasts (1 1/2 pounds) Slice horizontally if very thick
- 1 tablespoon olive oil
- Salt and pepper to taste (keep in mind that kalamata olives are quite salty)
- 1 cup red onion, chopped
- 2 garlic cloves, minced
- Juice of one lemon
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried oregano (the recipe calls for 1/2 teaspoon, but we found this to be overwhelming)
- 2 tablespoons capers
- 8 ounces grape tomatoes (we used Campari tomatoes, quartered)
- 1/2 cup kalamata olives (either whole or halved)
- 2 tablespoons chopped fresh parsley
- Crumbled feta cheese (about 3 tablespoons)
- Step 1
- Heat olive oil in large skillet to medium-high
- Step 2
- Salt and pepper both sides of the chicken
- Step 3
- Add chicken in single layer to pan and cook both sides until nicely browned
- Step 4
- Remove chicken to plate and prepare sauce in the same pan
- Step 5
- Add additional olive oil and heat pan to medium temperature
- Step 6
- Saute red onion until soft (about 6 – 8 minutes)
- Step 7
- Add the garlic and cook until just fragrant
- Step 8
- Add the lemon juice, scraping up the brown bits in the bottom of the pan
- Step 9
- Stir in the balsamic vinegar
- Step 10
- Add the mustard and combine
- Step 11
- Sprinkle in the oregano, capers and olives
- Step 12
- Once the sauce slightly thickened, add the chicken back to the pan and cook through (make sure the internal temperature is 165 degrees)
- Step 13
- Once fully cooked, plate and sprinkle with parsley and crumbled feta cheese
- Step 14
- We served this with fresh spinach sautéed in olive oil, with garlic and lemon juice
- Step 15