Hey hey hey blog peeps! How is everyone’s kickoff to the holiday weekend going so far?! Hope you are all having a great Friday & enjoyin’ life to the fullest 🙂 We just had a most fantastic time with my parents who came over for dinner tonight (lil’ switch up of the plans, the beauty of living x-7 minutes away from one’s fam!) Nothing beats hanging out with Mom & Dad folks, not in my book at least! But let’s hit rewind for a hot second, shall we…?
After getting off work today I decided to hit up Whole Foods for (1) wine for tonight & (2) side dish for tonight. I, of course, did not stick to this simple 2 part list and bought numerous other things – bc bloggertons – this store is just THAT good (you know it!)
So in the mix (peeps, this isn’t even all the loot ) was Chard for my Mom that I did NOT open before she arrived (shout out for watchin’ Lucy Dog while we were gone!), organic raw blue agave bc I have been dyinggggg to try this stuff, oat bran thanks to PB&Jenny’s educational (!) post, regular & chocolate soy milk thanks to a sweet offer from Whole Foods (got both these suckers for $2 total whoop whoop!), ummm embarrasingly enough yet another jar of dark chocolate pb – however to my defense I got this for my Pops (shout out for tolerating Lucy Dog “look at you weird” while you work from home!) bc he loves (a) pb and (b) dark chocolate – so obviously my instinct told me that this was a match made in heaven 😉
I also found this puppy at Kroger and was immediately interested even though last I remember I don’t really like cottage cheese (?), however figured it was worth another whirl… Any bloggy peeps out there ever had this shiz, is it any good?!
After getting home, organizing & straightening up the digs a bit, it was time to prep the appetizers before my main parent squeezes arrived! Tonight I decided that we would be having fresh bread w/ hummus fancied up w/ a spritz o’ balsamic & Italian tomato/feta salad:
Baked Tarragon Chicken in Creamy Dijon Sauce ala Kristen
Cheesy Polenta topped w/ Sauteed Zucchini & Onions
I love cooking with my Mom blog peeps, we have like the exact same kitchen “rules” and that just rocks bc we just work so well together! We baked the chicken according to the recipe however upped the amount of sauce a bit- saucyyyyyy 🙂 The polenta was made out of 4 parts water to 1 part corn meal (boil water, slowly stir in the meal) then ma doctored it up by adding some buttermilk, butter (2 tblsp), parmesan & salt/pepper while continuously stirring til incorporated. For the veggie topping I sauteed a chopped onion in 1 tblsp EVOO for a few minutes, then added 4 small sliced zucchini and 1 small sliced summer squash (add water if it starts to stick) and seasoned w/ oregano/salt/pepper. Everything was deeeeeeeeee-lish! Here was our spread: