Grey's Anatomy Season Finale Dinner Party

We had a dinner party for the Grey's Anatomy season finale. Since the show is based in Seattle we decided to have a Seattle-themed menu. We had:

Mussels with Coconut Curry Sauce
Calamari with Sweet Garlic Chili Sauce
Shrimp & Tofu Spring Rolls with Peanut-Hoisin Sauce
Seattle Style Pizza
Oyster Sauce Bok Choi
Braised Artichokes
Lobster Corn Chowder
Ciabbatta and French Bread
Hazel Gelato Profiteroles with Chocolate Kahlua Sauce

It was a crazy rush to cook everything. I am still exhausted.

Salmon, Guacamole and Lime Chips

I cooked this tonight but I didn't have them together. I was in the mood for guac and the lime chips that Lisa got me hooked on. The salmon is for lunch tomorrow. I am planning on having that with a cesar salad or something.

I also took pictures of the roses I bought for myself. I needed to cheer myself up so I bought some pink roses.

Chicken Tortellini Salad

I made this salad for a barbecue at Lisa's on Sunday. Lisa barbecued some chicken breast and a pork loin. Kim brought over cheesy potatoes and poundcake for dessert. I also took over a bag full of plantains. We fried them up. They were yummy!


Tortellini Salad
- 1 package cheese tortellini; cooked, drained, and cooled
- 1 jar marinated artichoke hearts; drained and sliced
- 12 sun-dried tomatoes
- 2 ounces feta cheese
- 1 package fresh mozzarella; cut into cubes
- 1/4 onion, diced
-1/2 lb. mushrooms; sliced
- grilled chicken breast (marinated in salt, pepper, olive oil, and carne adobado spices)
- handful of pinenuts
- baby spinach

Vinaigrette Dressing:
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 6 tablespoons balsamic vinegar
- salt and pepper -- to taste
- 1/2 cup olive oil

In a serving bowl, combine the tortellini, diced chicken, artichoke hearts, spinach, tomatoes, cheese, mushrooms, and onion. Toss together.

To make the vinaigrette, puree the garlic, oregano, tomato paste, vinegar, salt, and pepper in a blender or food processor; then, with the machine running, gradually add the oil to make a smooth emulsion. To serve, combine enough dressing with the salad ingredients to moisten them and toss to coat well. Top with pinenuts. Serve with spinach.