Amber Spinello, Crystal Theisen, Karen Theisen, & Arielle Theisen
Every Day Vacation
For the love of Food, Friends, and Family
We invite you to get a girl’s eye view of how cooking has brought us together as a family and made us the best of friends.
Our cookbook is called Every Day Vacation for a reason. We live our lives simply enjoying every day. This cookbook comes from the heart of our sisterhood. It expresses a notion of solidarity, unity, and uniqueness. Every Day Vacation is a collection of recipes and photographs that represents cooking and entertaining in a light-hearted and simple way. From beginning to end, tradition and innovation come together to create truly unique dishes. With more than 100 recipes, we cover everything from appetizers, side dishes, main courses, deserts, drinks, pet recipes, and menu ideas as well as a list of suggested wines. We believe that the photographs are just as important as the recipes in showing you how to present food; therefore, there is a color photograph for every recipe in the book. Every Day Vacation is a wonderful cookbook for everyone, including first time cooks. Use this collection of recipes and photographs to spur your inspirations and create genuinely memorable meals.
Take a vacation from your every day life.
This cookbook wouldn’t have been possible without Amber, the fashionable chef; Crystal, the skilled photographer; Karen, the ultimate shopper; and Arielle, the creative thinker. The girls have united their own ingredients to concoct each printed page. This cookbook will allow you to get to know a little more about their sense of taste, sense of style, and sense of humor. It is about having fun while making incredible food; keeping it simple but elegant, proving that you don’t have to go out to be romantic. Their ideas illustrate what they love and cherish. Simply put, Amber, Crystal, Karen, and Arielle believe life should be celebrated for all of the positive, uncomplicated beauty that comes day after day.
Blueberry Maple Chicken
Serves- 4
Total time- 50 minutes
1 tablespoon salted butter
4 boneless skinless chicken breasts
salt & pepper to taste
2 shallots, chopped
½ teaspoon minced garlic
2 green onions, chopped
3 ounces baby carrots
¼ cup white wine
½ cup chicken stock
½ cup dried blueberries
½ teaspoon vanilla
¼ cup pure maple syrup
½ cup sugar
½ cup warm water
1 teaspoon cinnamon
1 cup pecans
4 cups spinach leaves
Preheat the oven to 450. Melt butter in a large skillet over medium heat. Add chicken to the pan and season with salt and pepper. Brown chicken on both sides. Add shallots, garlic, green onions, and carrots. Cook for about 5 minutes, stirring often. Add white wine, chicken stock, blueberries, vanilla, and maple syrup. Cover and let simmer about 10-15 minutes. Meanwhile, mix sugar, water, and cinnamon in a small bowl. Add pecans and allow to soak about 10 minutes. Remove the pecans from the sugar water and place onto a baking sheet and bake in the oven about 6 minutes. Place spinach leaves onto the serving plate and top with chicken and sugared pecans.
