See, it's not just me! Kansas City is freakin' awesome. After moving 27 times (no exaggeration!), this is the first place that's felt like home. This article agrees with me, that KC is one of the most romantic cities as well.
"Kansas City, MO's growing collection of performance venues, museums, shopping areas, sports attractions and eclectic eateries makes this Midwest metropolis a cosmopolitan playground perfect for lovers to explore. Boutique shops, restaurants and art studios fill the city's Crossroads Arts District, a hip area that draws many young couples. The Country Club Plaza offers more entertainment and shopping with Old-World architecture, romantic setting for evening strolls. While the city's barbecue gets a lot of attention, Kansas City's gourmet restaurants range from the cozy atmosphere and Argentine-inspired flavors at Piropos to the French elegance of Café Des Amis." Let me know when you're coming for a visit? Thanks for reading, Cami =) I don't normally post recipes, but I just made the most amazing Asian Chicken Salad! It was gone too fast to even take a picture of it. Son ate THREE whole bowls of it! This is tweaked from the South Beach Diet Cookbook (so it's healthy too):
Asian Chicken Salad with Wonton Crisps 8 wonton wrappers, cut into 1/4" strips (I missed the cutting part and baked them whole, which worked ok too) 1/4 cup rice vinegar or white wine vinegar (I used cider vinegar) 2 tablespoons hoisin sauce 2 tablespoons canola oil 1/4 teaspoon sesame oil 1 tablespoon grated fresh ginger (I just finely chopped some—I think grated would have been better) 1/4 teaspoon crushed red-pepper flakes 1 pound mixed greens (make sure it's crunchy lettuce) 1 cup bean sprouts 1/2 pound cooked shredded chicken breast (I just boiled about a pound then chopped it up—worked great) 1 carrot, shredded (I used julienne-sliced a bunch of baby carrots) 2 scallions, thinly sliced (I used 3 green onions) (I also added a julienne-sliced red bell pepper) Preheat oven to 400°F. Coat a baking sheet with cooking spray. Separate the wonton strips and place them on the baking sheet. Coat them lightly with cooking spray. Bake for 3-4 minutes, or until golden brown and crisp. Set aside. In a large bowl, whisk together the vinegar, hoisin sauce, canola oil, sesame oil, ginger, garlic, and red-pepper flakes until blended. Add the greens, sprouts, chick, carrot, scallions, and reserved wonton strips. Toss gently to mix and serve immediately. I think a great add to this would be fresh cilantro and some chopped peanuts. Son added a dash of soy sauce to each bowl. Enjoy! Cami |
Cami Travis-GrovesGood juju-spreader, speaker, graphic designer. I'd love to hear from you! Archives
June 2014
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