Carmen was home over the holiday weekend. She had a doctor’s appointment on Tuesday, that led to me being off of work. So we ended up at Emeril’s Coastal Italian in Destin for lunch.
We shared the coastal board (a daily special that varies) which had olives, marinated blue crab claws, and artichokes and crab. It was yummy, and a perfect size since we decided to have dessert!
They have changed up the plating, which gave us much more of a serving of the Olive Oil Cake – okay! It used to be served in the (picture in the link) cups but this is a huge slice and is AMAZING! I have added Emeril’s recipe in the link —if you have the gumption to make it. I think I might try to one of these days. But to have the entire cake at my disposal might not be a good thing. We ended up taking half of it home even after sharing it.
Although the food was wonderful, time with Carmen was better. Always good to have her home.
Blessings!
Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.
Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
November 2015 – 315 pounds to yesterday – 115 pounds gone! Two years yesterday -surgery- as well.
I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. 
Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.
I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.
Spread the remaining taco meat on half, and the chicken on the other half.
Added BBQ sauce to the chicken, and cheese to both.
For the pies, I pressed the edges down, and used a fork to seal the edges.
Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. 
These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
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