• 4 chicken breasts
• 3/4 cup shelled pistachios, not salted
• 3/4 cup panko (Japanese bread crumbs)
• 1 tsp sweet paprika
• 1/2 tsp Kosher salt
• 1 egg + 2 Tbs water
• salt and pepper

Peach and Pinot Grigio Puree*

• 4 medium peaches, freestone & organic if possible
• 1/2 cup pinot grigio
• 1/4 tsp Kosher salt

*Make this with the freshest peaches possible. If peaches are not in season you can try frozen and thawed peaches but add 1 to 2 tsp of honey. Although I have not tried this, you could also use 1 can of Peach Nectar + salt + pinot grigio, combine, bring to a boil and then reduce to low. Simmer for 10 to 15 minutes until the mixture is reduced half way. Like I said, haven’t tried but it sounds reasonable.

Preheat oven to 400°F.

In a food processor, combine pistachios, panko, paprika and salt.

Pulse until the texture is that of small crumbs. Pour onto a plate and set aside.

Season the chicken breasts with salt and pepper.

Make an egg wash by beating the egg and water together in a bowl. Pour onto a plate. Create a “work station” by placing the chicken on a plate next to the egg wash, next to the pistachio coating.

Dip a chicken breast in the egg wash, coating it with egg wash on all sides.

Next, place the chicken breast in the pistachio coating. Firmly press the coating on both sides of the chicken.

Place the chicken breast on a baking sheet topped with a cooling wrack. Repeat with the remaining chicken breasts. By placing the chicken on a cooling wrack it will elevate the chicken and allow it to crisp on both sides instead of just the top. No one wants soggy chicken! Place in the oven and bake for 20 minutes. Allow to cool a couple of minutes before serving.

While the chicken is cooking, pit, peel and roughly slice the peaches.

Place the peaches in a food processor and puree for 2 minutes until ultra smooth. See, this is where making extra batches of baby food puree and freezing comes in handy.

Pour puree into a sauce pan along with the wine and salt. Whisk to combine. Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol. I’m using a Danzante pinot grigio. It’s my favorite this summer. By the way, can you fake being Italian? I am apparently a Super Tuscan among Picolo Americanos. love it.

Pour a little puree on a plate and place the chicken on top, or plate however you wish! I served with sauteed vegetables and rice. Absolutely one of our families favorites! I can’t even describe how good this one is. Thank goodness I was out of pomegranate juice. Enjoy.

I’ve never seen Mia inhale a plate like she did this one and ask for seconds.

favorite photo from the party by Providence Photography

If you follow ISMS religiously like I know all of you do {wink wink} then you noticed that I haven’t been around much lately. For that I apologize because I know going a day without a new ISMS post can just ruin your week. The reason I have been AWOL  lately is that I was secretly planning a surprise party for my husband’s 40th birthday. After 6 months of planing, lying, and pulling my hair out, the party was a complete success and one of the best parties I’ve planned in a while. Here are a few things I did for the party and the companies that had to deal with my “it better get her quick” last minute ideas.

Loved these coasters from ForYourParty.com. They were affordable, easily created on-line, and got here super fast without any additional charges.

These photo booth props by Party Goodies made the night hilarious not to mention some great blackmail shots.

I created cardstock tents with quotes about turning 40 and getting older and placed them on the tables along with black and white candy from CandyWarehouse.com.

And of course, I can’t leave out some amazing photography by Providence Photography located in Austin, Texas.

All in all a good night in the Texas Hill Country and I’m sure The Husband didn’t mind getting on stage for a bit at his own party. We’ll now resume normal foodie and shenanigan postings.

A couple of weeks ago we had a little dinner party over here and my mother-in-law brought these amazingly beautiful appetizers. They are so amazing that I had to share them with you. I seriously could have forgotten the dinner and just stuck to these. The combination of spicy capicola and sweet peaches along with the bright and fresh finish of  basil is the perfect amuse bouche for any dinner party or just to snack on around the house. {Yes I have done that before. If  you knock on the door after Mia is asleep and the husband is working late you might just find me on the couch with a glass of wine and these little beauties. And yes, you are welcome to come join me. Just bring your slippers cause I’ll be in mine.}

Spicy Capicola Wrapped Peaches with Basil makes 16
from Mary Ann Steele

• 16 slices of spicy capicola, sliced thin
• 2 medium freestone or white peaches
• 16 basil leaves

1. Cut the peaches in half and remove the pit. Cut each peach into 8 slices.
2. Lay the capicola slices on a work surface.
3. Place a peach slice on the end each capicola slice.
4. Next, place a basil leaf on top of each peach slice.
5. Roll up the capicola to enclose the peaches and secure with a tooth pick if necessary.
6. Place on a baking sheet lined with parchment paper and place on the middle rack under the broiler set on high.
7. After  8 minutes, remove the baking sheet, flip each peach, and place back under the broiler for another 10 minutes or until th capicola is browned and crisp.
8. Remove from the oven, allow to cool and serve.

Egg in the basket, egg in hole, ball in pocket, hen in basket, elephant egg(?), bird’s nest, Mary’s special egg (<-you’re mama must of loved you) sunshine toast, toad in hole (which, by the way, did you know is something completely different than an egg on toast…true story) all awesome names that you told me recently on twitter for this favorite childhood dish. Egg In Basket is actually an Americanized version of the traditional Spanish appetizer Gallina de Madre, or Mother Hen Toast, made with thick country bread and serrano ham. YUM! For today’s purpose we’re just having the simplified version with what I have on hand.

Egg In Basket with Tomato and Scallion is a fun and delicious family meal especially when you get the kids involved by letting them choose their own toppings. Mia is a big fan of cheddar cheese and tomato.

Egg In Basket with Tomato and Scallion serves 4

• 4 slices of bread, today I’m using 7 grain
• extra virgin olive oil
• 4 eggs
• 6 cherry tomatoes
• kosher salt and black pepper
• 1/4 cup shredded parmesan cheese
• 4 scallions (green onion)

Preheat oven to 400°F.

Slice the tomatoes and the scallions. Set aside.

Arrange bread on a baking sheet. Drizzle olive oil on each slice. I’m using garlic infused oil and sweet baby it’s delicious. Place the bread into the oven and bake for 8 minutes.

Remove from the oven and with your fingers, gently press a 3″ x 3″ indention into the middle of the bread.

Crack an egg into a small bowl.

Next, slowly pour the egg into the indention on the bread. Repeat with the remaining eggs and slices of bread.

Place 6 tomato slices on each egg and sprinkle with a pinch of salt and a pinch of freshly ground pepper.

Carefully, place the baking sheet in the oven and bake for another 10 minutes for a perfectly runny egg yolk and cooked whites (bake for 12 minutes for a slightly runny egg and 15 minutes for a well done cooked through egg yolk).

Top with a tablespoon of freshly shredded parmesan cheese and a pinch of scallions or top with whatever the kiddos like (cheddar cheese, crumbled bacon… you get the idea). Egg in basket, a perfectly light, simple and delicious family breakfast.

photo: Back To The Roots

I can’t tell you how excited I was when I received this product for a review! A simple, eco-friendly way to grow fresh mushrooms in my kitchen in just a matter of days was right up my alley and a fantastic project for Mia, my almost three year old, to get into.

After discovering they could grow gourmet mushrooms from recycled coffee grounds during their time at UC Berkeley, founders Nikhil Arora and Alejandro Velez transformed their future as investment bankers to full time urban mushroom farmers. Don’t you love a story like that? Recently, they launched the Easy-to-Grow Mushroom Garden, a mushroom kit that lets anyone grow up to 1lb of delicious oyster mushrooms at home in as little as 10 days – all on recycled coffee grounds! In 2011, Back to the Roots is on pace to collect, divert & reuse 1 million lbs of coffee grounds from Peet’s Coffee & Tea, thus reducing waste in our landfills. Arora and Velez’ commitment to bring sustainable fresh food  to our table while still remaining eco-freindly is inspiring and a product to stand behind.

The Easy-to-Grow Mushroom Garden is simple to use and absolutely a no-hassle project that anyone can do! Once it arrived, Mia and I opened the box, created slits in the bag that contained the “soil” and soaked it in water overnight. We then placed it back in the cardboard box that it came in and then watched, spraying with water twice a day with the provided spray bottle. For the first couple of days we didn’t see anything and then one morning Mia screamed with delight when we saw the “baby” mushrooms start to grow. Soon after we had an outstanding crop of pearl oyster mushrooms! It was that simple and rewarding. The only problem I had was knowing when to harvest. If you wait too long the mushrooms will dry out; but not to worry, just place them in a bowl of water to rehydrate. Our favorite way to use them is to roast in a 400° oven with fingerling potatoes and a little olive oil and garlic.

I love this timelapse video that shows the growth cycle of the mushrooms.

Pros: healthy, easy, educational, environmentally friendly, and can be used for two harvests

Cons: (1) A little pricy compaired to what you pay for a pound of oyster mushrooms at the store but the experience is worth it. (2)Using good sense to know when to harvest! *note: sometimes good sense is absent in this house

Back To The Roots Easy-to-Grow Mushroom Garden is absolutely worth a try for chefs, home cooks, foodies and definitely children! Speaking of children, Back To The Roots has a wonderful Facebook campaign to support education for healthy and sustainable food. Whenever someone posts a picture of the kit they’ve grown on their facebook page, they’ll donate a free kit + sustainability curriculum to a school classroom of their choice! Love it!

I fully stand behind this and want you to give it a try. Thanks to Back To The Roots, use this code Mushrooms4me10 for a 10% discount. For more information or to purchase your own kit, visit http://www.bttrventures.com/.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Back To The Roots. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255

Do you know what I have discovered lately? Kids love sausages! Yeah, that’s a no-brainer, huh? Inspired by Debi Mazar and Gabriele Corcos’ Sausages with Fagioli All’uccelletta from Extra Virgin, this meal is super delicious and a little more kid friendly. Not to mention when reduced fat chicken sausages are involved a traditionally high calorie meal becomes a healthy and figure pleasing one. Chicken Sausages with Cannellini and Kale is one of those simple 20 minute family meals that is highly recommended by the resident 2 year old, Mia.

Chicken Sausages with Cannellini and Kale serves 4 to 6

• 1/2 Tbs olive oil
• 6 to 8 chicken sausages*
• 2 cups cherry tomatoes, quartered
• 1 can (15oz) cannellini beans, drained and rinsed
• 2 garlic cloves, peeled and chopped
• 1 bunch kale, chopped bite size
• kosher salt and fresh black pepper to taste

* Any chicken or turkey sausage will do. I prefer the reduced fat “organic” plain chicken but have used varieties such as chicken and spinach or chicken and feta. Use what you like.

Heat oil in a a large saute pan over medium – high heat. Add sausages and saute for 8 minutes, flipping until browned on all sides.

Add tomato, cannellini, garlic, and kale and lightly stir to combine.

Cover and reduce heat to a simmer (medium-low). Simmer for 10 to 15 minutes until the sausage is cooked through and the kale has softened.

Add salt and pepper to taste and serve.

This is one of my go to meals when I need something fast. Tip, I keep Mia busy and out of my way while prepping by getting her to tare the kale into little pieces! Genius, I know. Have a good meal.

Oh my holy love handles! Who doesn’t love hot crusty artisan bread!? Of course, those who are gluten intolerant will disagree with me and for that a shed tears for you. No, really I do but I know that y’all have tricks up your sleeve that would make a grown baker cry so I know you are going to be ok. Give me a fresh baked loaf of bread (sourdough especially) and it will not last 5 minutes. I think if I were stranded on a desert island and had access to one thing it wouldn’t be a life raft, phone, or satellite signal… that is what I smart person would ask for and if you have read this blog you know that I certainly have my moments of stupidity. No, this girl would ask for fresh sourdough bread and a bottle of wine (ok, maybe two things).

Before you say anything, yes, this recipe has been floating around ever since the geniuses Jeff Hertzberg and Zoë François, created Artisan Bread in Five Minutes a Day but I love it so much that for those who haven’t seen or tried it that I wanted to share it with you. This recipe is an adaptation of Hertzberg and François from my favorite site for bread recipes, King Arthur Flour. In no way am I being paid to say this, but King Arthur is my favorite flour to use. Of course, you are more than welcome to send me a check, King Arthur.

If you haven’t already, this is a great recipe to make even if you have never tried to make your own bread. It is super simple, crusty, delicious and the perfect no-fuss recipe to make with your kids.

No-Knead Artisan Bread makes 2 to 4 loaves
simplified from King Arthur Flour

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. Water should be not too cold and not too hot. Just about the temperature of a baby’s bath.

2) Mix and stir everything together. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Place the dough in a large greased bowl and cover lightly with plastic wrap or a shower cap.

4) Let the dough rise at room temperature for 2 hours. Then place it in the refrigerator for 2 hours to 7 days. If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

5) When you are ready to bake, place the dough on a floured work surface. With knife, cut the dough into portions, anywhere from 2 to 4. I have found that I like a bigger loaf so I just cut the dough in half. I use one half then I place the other back in the bowl cover and set it in the fridge for later in the week. 6) Form the dough into a ball.

7) Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. It’s ok for the bread to deflate.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

So simple and delicious, there’s no reason not to make it!