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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


Awesome Onion Goggles

Finally, It’s Greek Chicken Pie


If I don’t say so myself, this was a good use of some chicken, feta, mint and phyllo dough. Now that I am over my apprehension of working with phyllo, it was even relatively easy. My one nitpick though, is that the chicken seemed to get a little dry. The flavor was still excellent, though, so it wasn’t the end of the world by any means. Next time, I believe I will mix a little of the egg/feta mixture into the chicken to keep it a bit more moist.

As the title picture shows, this recipe is from Meze: Small Plates to Savor and Share from the Mediterranean Table by Diane Kochilas. As I am prone to do, I added an extra clove of garlic, some mushrooms and a little fresh oregano. Oh and I also added a little lemon zest.

Chicken Pie with Mint, Feta and Eggs
3 tbsp unsalted butter
1 white onions, finely chopped
6-8 button mushrooms, sliced
2 cloves garlic, minced
2 cups shredded, cooked chicken
1/3 cup chopped fresh mint leaves
1 tsp lemon zest (about 1/2 a lemon)
1 tsp chopped fresh oregano leaves
salt & pepper to taste
2 tbsp extra virgin olive oil
1/2 pound phyllo, at room temperature
2 large eggs
3 . . . → Read More: Finally, It’s Greek Chicken Pie

SHF21: Blueberry Bouteille Call Sorbet


Here is my entry for Sugar High Friday 21: Ice, Ice baby, hosted by The Delicious Life. And if you haven’t seen the original posting you really should. It’s very funny.

My original plan was to make nutella gelatto but I altered that plan when I had some extra blueberries lying about and jwa posed the question, “Do we really need nutella gelatto?” I replied, “Yes, of course we do,” but after a little more thought, decided to go with the healthy option. Although, I think it’s a little suspect when the person who just made a pineapple upside-down cake questions my nutella gelatto plan — but I suppose that’s a moot point now. I just thought I’d point it out.

One thing I do really love about this sorbet, though, is that it is so simple. Fruit + liquid + sugar + a little lime juice. That’s it. And, in using so few ingredients, the blueberries really stand out in this sorbet.

For the liquid, the original recipe called for water. This is where the Je Mange la Ville adage, “Why use water when you can use wine?” kicked in. I was thinking of using a zinfandel but we . . . → Read More: SHF21: Blueberry Bouteille Call Sorbet

Basil Egg Salad on Kalamata Olive Bread


When it’s hot out, a cool dinner is the way to go. I discovered this combination a couple of years ago and it has become a meal we have a few times throughout the summer. Plus, jwa really likes egg salad and it’s occasionally nice to make him happy.

The basil in the egg salad gives it a fresh, interesting taste and works really well with the olives in the bread. This is especially good when tomatoes are in season and plentiful from the garden.

You will need:
4 eggs
a handful of fresh basil leaves, chopped
1/4 – 1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp grated sweet onion
salt & pepper
lettuce of your choice
1 tomato, sliced
a loaf of kalamata olive bread

Hard boiling eggs
I’ve never really had a problem with green yolks or runny egg parts. Generally I bring a lidded pot of lightly salted water to a boil. Then add the eggs. Turn off the heat and put the lid back on. Wait 18 -20 minutes and that’s it. It always works perfect for me.

Run eggs under cold water until they are cool enough to handle. Peel and chop and add to a bowl. Mix in the mayo, onion, basil and mustard. Add . . . → Read More: Basil Egg Salad on Kalamata Olive Bread

Garden Tour (or I Don’t Feel Like Posting a Recipe Today)


Today is a kind of lazy posting day. Today is about the backyard and garden. Last year we got a table and two chairs on clearance at Fred Meyer. We only got two chairs, as that is all they had left. This year we picked up two matching chairs (well, very slightly different but it’s pretty unnoticeable). Thank you, FM and your predictable seasonal stock!


We also got an umbrella which provides shade and nice shots like this.


The sky was so incredibly blue that day. I sat outside and took pictures while jwa did all the yard work. Excellent. But then, he sits on the couch and watches TV with a bag of cheesy poofs while I unpack all the groceries on occasion, so I think it’s fair.


I recently captured a bumble bee in a squash blossom. We call this the mystery squash. It just came up this year ad we have no idea which kind it is. We’re thinking maybe pumpkin but we’ve also grown acorn, spaghetti, butternut and zucchini.

Dahlia in the backyard.

A shot of the garden beds. This year we . . . → Read More: Garden Tour (or I Don’t Feel Like Posting a Recipe Today)

Start the Week Off Right: Chipotle-Orange Shrimp Tacos

shrimp tacos

My love of tacos is fierce. They can be cool (lettuce, tomatoes, cheese) they can be hot (filling of your choice) but they are always perfect. They are also super easy to prepare and really, your filling choices are unlimited. Take these, for example. After rummaging around the freezer I found some frozen, raw shrimp I wanted to use. Excellent — shrimp tacos. I made a quick marinade, heated up some tortillas, shredded some cheese and lettuce and jwa and I had a feast!

Chipotle-Orange Shrimp Tacos
12 (26/30 count) shrimp (fresh is great, frozen will work)
1 tsp chipotle in adobo sauce
juice of 1 orange
1/4 cup cilantro
1 small white onion
1/4 cup canola oil
8 corn tortillas, heated in a dry pan until they begin to blister, then stored in aluminum foil until needed
1 orange or yellow bell pepper, seeded and sliced into strips
arugula or spinach or some other greens
1/2 – 3/4 cup grated cheddar cheese
10 cherry tomatoes, halved
salsa of your choice
Optional: sour cream or yogurt, 2-3 green onions (diced), extra cilantro, olives — really anything

Defrost the shrimp in cold water if using frozen. devein and clean if needed. Make marinade. To do this, add the chipotle, orange juice, cilantro, 1/2 . . . → Read More: Start the Week Off Right: Chipotle-Orange Shrimp Tacos