We recently had the opportunity to spend a few days in wine country with some friends. We had pre-planned all the meals to make sure we were being financially smart as well as healthy. We nailed it! I don’t think we came home with much other than a few bottles of wine.
We arrived on a fairly warm, not super sunny but still beautiful day. The drive down was uneventful and quick!
We enjoyed beautiful 2 bed 2 bath condo at Casa del Lago Pioneer Village on the water in Osoyoos that was generously donated to our friends for a few nights.
We whipped up a beautiful dinner and enjoyed some wine while playing a boardgame.
Dinner: Cactus Club Chicken Salad – made by Tanya. Massive! Delicious and a HUGE hit!
(Earthbound Organic Farm Recipe)
Lemon rind – 1/2 a lemon
salt and pepper
Toss this all in a mortar and pestal
Place in a jar add more lemon juice and bunch of olive oil
1 teaspoon (or so) of dijon mustard
And shake shake shake
OUTSTANDING dressing and the salad is so good!
(not sure who’s recipe this is but will edit when I find out!)
2 cups raw pecans
1/4 cup maple syrup
1.5 large spoonfuls honey
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne – more if you like them spicer – don’t leave this out – it makes the pecans
1. Preheat oven to 350
2. Place pecans on parchment paper on a cookie sheet – bake until slightly browned about 8 minutes
3.Let the nuts cool -set aside
4. Heat maple syrup. honey and vanilla in skillet over medium heat until honey becomes liquid, about 3 minutes.
5. Add pecans to syrup and honey mixture, stir with a spoon over heat until the nuts are well coated. Add the salt, pepper and cayenne. Stir well. Continue to heat until the liquid has absorbed about 5 minutes – constantly stirring.
6. Spread mixture evenly onto parchment paper lined cookie sheet and bake 350 degrees for about 6 minutes. Keep an eye on them to make sure they don’t burn.
7. let cool – store in an air tight jar for up to 1 week (I think 1 week doesn’t make sense…longer should be fine – I’ll test the theory and get back to you)
Toss spring mix with dressing and add all other ingredients.
The next day we ate out at Burger 55 in Penticton – prepare for the burger of a lifetime (you may need to re-mortgage your house to buy one)
And for dinner Pistachio Crusted Salmon with garlicky green beans and basil carrots. Another WOW made by Tanya!
And on the last night – Shane and Bake chicken and ribs!
We hit up Covert Farms, Blasted Church, Mooncurser and Tinhorn Creek – AMAZING wineries and might have arrived home with a few bottles to enjoy later on.