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Fresh Watermelon-Jalapeño Margaritas…

August 16, 2012 //
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Mikey and I had the most amazing honeymoon ever on Isla Mujeres, Quintana Roo, Mexico. We stayed at the most precious 12 room hotel on the beach called Hotel Secreto. It was so quaint and cute and there were only 2 other couples there all week! It was so relaxing to do nothing. We slept everyday until 10, would have breakfast on the bed on our balcony overlooking the ocean each morning, go lay by the pool, go to the beach, and would just spend the evenings walking around and exploring the quaint little island. The entire island was so full of color and was very inspiring. Even the water was a perfect turquoise color. I really want to go back and do it all again!

One of our favorite things we discovered at an American owned restaurant on the island were pepper infused margaritas. We had watermelon- jalapeño as well as pineapple-chipotle. They were both delicious, but I knew I wanted to recreate the watermelon one the second I tasted it. It is so yummy and refreshing… sweet but with a surprise kick from the heat of the peppers. With it being so hot here the past couple of weeks, it was the perfect time to whip these puppies up. It is a two step prep process that is very worth it. You need to make a watermelon puree and a  jalapeño simple syrup. Mikey made the simple syrup with  jalapeños that we had growing so I can’t take all of the credit on this one. We are a good team… Maybe we should get married or something!?!♥

Fresh Watermelon- Jalapeño Margaritas…

  • 1 sweet ripe seedless watermelon
  • 4-6  jalapeños
  • 2 cups sugar
  • 2 cups water
  • triple sec
  • good tequila
  • ice
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • lime wedges for serving

Chop up the watermelon and remove the rind. Puree in a blender until it turns to a liquid. You will need to do this in batches as it won’t all fit in the blender at once. Once each batch is pureed, strain the mixture into a pitcher. Straining is not that necessary, but makes the watermelon juice much cleaner. Refrigerate until ready to use.

To make the simple syrup, mix equal parts sugar and water in a pan with the  jalapeños. Bring mixture to a boil until sugar is dissolved and the peppers begin to soften. Let cool and pour into a jar and refrigerate until ready to use. You can keep the leftovers of the syrup in the fridge for a while for future use.

To mix the margaritas, I of course eye-ball it. You can play with the proportions as you wish, as I like my drinks a bit stiff:) In a cocktail shaker, add ice, a few shots of tequila, splash of triple sec, large splash of the simple syrup, and top off with the watermelon puree. Shake until cocktail is well blended.

On a small plate, mix salt and chili powder. Wet the rims of your glasses with lime juice and dip in the salt mixture. Fill glasses with ice and serve up the margarita with fresh lime juice. Ahhhh…. summer, or in our case, Mexico in a glass!!!! And for those of you looking for a relaxing vacation, check out Hotel Secreto. It was a great place run by great people. We highly recommend it.

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Categories cocktail, food and recipes, lifestyle, vegan, vegetarian

Lemon Blueberry Cheesecake…

August 14, 2012 //
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Ok… weddin’ and honeymoon are over, so back to business!!! It is a weird feeling that I have time to actually think about something other than dresses, decor, menus, signature cocktails, music, etc. Its time to start focusing on something else and get our life back to normal. Being back in the kitchen is just what I need. We also received so many amazing kitchen related wedding gifts from our generous friends and family that I just can’t wait to use it all and serve you all up cute things!!!

My bestest friend out here is moving to another country in a few weeks for love. While I am so very happy that he has found the man of his dreams (he is just so wonderful), Mike, Luna, and I are very sad. Not only are Mike and I losing our best bud, Luna is also losing hers as he will be taking his pup Yuma with him. Luna grew up with Yuma and I just know she will be lost without her best girl. Not only are we gonna miss our pal, he also helped us out so much with the wedding that I wanted to do something extra special for him so we rewarded his tummy. Generally he requests cake, but this time I thought I would change things up and surprise him with this Lemon Blueberry Cheesecake. It has been so hot here lately, that something tart and summery seemed perfect. I had never made a cheesecake before, well, unless you count Jello Cheesecake, and I was surprised I hadn’t as it was so easy and turned out great! You will definitely need to play with how long you bake it as I am sure it is different for every oven, but just ensure the top is a light brown color and you should be all good.

Lemon Blueberry Cheesecake...

Crust:

  • 2 cups finely ground graham crackers (I think this would also be amazing with shortbread or vanilla wafers!)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla

Topping:

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
  • fresh mint and extra lemon zest for garnish

Preheat the oven to 325 degrees F.

To make the crust, combine the ingredients in a mixing bowl with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or your hands, evenly press the crumbs down into the bottom of the pan and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a rubber spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. This is important to make it bake evenly and for the cheesecake not to crack. Bake anywhere from 1 hour to 1 hour and 15 minutes. The cheesecake should be lightly browned on top but still jiggle. Don’t worry, it will firm up after chilling, so be careful not to overcook.

Turn of heat and let cool in pan in oven for around 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or butter knife around the inside rim. Unmold and transfer to a cake plate.

To make the topping, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. I actually put it in a jar in the fridge until a couple of hours before I served the cheesecake which was nice as it thickened up as it sat. Spread topping evenly on cake and garnish with fresh lemon zest and a sprig of mint. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. It can get messy, so wipe dry after each cut. Yummmmmmm-yyyyyyy!!!!!!!!!!

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Categories baked goods, cake, cheese, dessert, eggs, food and recipes, fruit, vegetarian

Spicy Turkey Lettuce Wraps…

June 17, 2012 //
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Yesterday, my trainer presented the challenge of going on a Paleolithic diet to me which is eating like they did in caveman or hunting and gathering times. At first I did not think it would be that difficult as you can eat fish, meat, veggies, fruit, and nuts, but then I realized you cannot have grains, legumes, dairy, salt, refined sugar, or processed oils. Huh??? No cheese or yogurt? No farro or quinoa? No beans? No bueno! Those are the foods that help me feel satisfied while doing this calorie counting thing. You know I love a good challenge and with the wedding 5 weeks away, I think I will try and meet her halfway and attempt to live by the Paleo rules at least during the week. I mean, I am paying a lot of money to have a wedding dress custom made to fit my body, so my body better look damn good in it, right?

After each work out, I am more and more encouraged to put healthier things in my mouth. So after I left my trainers house, I stopped by the market and tried to come up with something special to make Mike and I for din. I mean, the poor guy has to be so tired of salad and grilled chicken. That is why I love my man… he is such a trooper! I did my best to follow the Paleolithic diet rules. I broke a couple of them, but a gal has to start somewhere, right? This recipe is super easy and for having such simple ingredients and for being low cal, it was really flavorful. I think Mike had 4 wraps! You could also use ground chicken instead of turkey and this would also be really good to add some rice to if you want something a bit more filling or if you wanted to stretch it out to feed more people. We will be making this again, for sure. Caveman diet, here I come!

Spicy Turkey Lettuce Wraps:

  • 2 teaspoons sesame oil
  • 1 pound lean ground turkey
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 large red bell pepper, finely diced
  • 1 8-ounce can water chestnuts, rinsed and chopped
  • 1/2 cup low sodium chicken or vegetable broth
  • 2 tablespoons hoisin
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 heads green leaf lettuce, leaves rinsed and separated
  • 1/2 cup chopped fresh herbs, such as cilantro, basil,  and mint
  • 1 large carrot, shredded
  • Sriracha and extra hoisin for serving

Heat oil in a large skillet over medium-high heat. Add turkey, garlic, and ginger. Cook, crumbling with a wooden spoon, until the turkey is cooked through, about 5 minutes. Stir in the bell pepper, water chestnuts, broth, hoisin, five-spice, salt and pepper; cook until heated through and liquid reduces a bit.

To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs, hoisin, Sriracha, and carrot. Roll into wraps. You can also prepare the turkey mixture the day before. This would be a really easy and satisfying lunch to pack! Note to self…

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Categories appetizer, chicken, dinner, food and recipes, lunch, salads, side dish, turkey

Honey Sriracha Chicken Legs with Garlic and Herb Cool Down…

June 13, 2012 //
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Lately, my diet has been has been high protein and lots of vegetables. Grilled chicken breast gets old really quickly, so Mike and I have been experimenting with ways to make this calorie counting stuff more enjoyable. I freaking love anything spicy and I especially love me some Sriracha. It makes almost anything taste better and when you are watching what you eat, it def helps to spice things up a bit. Li-terally. This recipe is nothing genius and super easy, but thought I would post as my photo on Instagram got lots of inquiries. I am not kidding, it is honey and Sriracha. That is it, it’s that easy. I think some of my favorite recipes are the simplest and that just goes to show that making something yummy and satisfying doesn’t take a ton of fancy ingredients or special technique. This recipe is inspired by a similar (but more gluttonous) hot wing dish served at our favorite neighborhood gastropub called the York  in Highland Park. If you haven’t been, check it out. The food is amazing and it has such a great atmosphere for having din or a drink with your babe. Oh, and the happy hour starts at 3! You heard me… not that I will be indulging in that for a while:)

If you are counting calories or want to make this healthier, I would suggest using skinless legs or you could definitely probably do this with a skinless chicken breast as well. Maybe it is the Midwest in me, but I love chicken on the bone. It is so much more flavorful. This recipe is quite spicy so we made a little sauce to cool it down. Again, we used Greek yogurt which is much better for you than the usual suspects. We threw in some fresh herbs for freshness. It was soooo delish and I will say that this is going to be a regular on the Hall-Martinson household menu. So for those of you who may be at our next B.B.Q., def plan on these being served!

Honey Sriracha Chicken Legs…

  • 1 1b. skinless chicken legs
  • 1/2 cup Sriracha hot sauce
  • 1/4 cup honey
  • salt and pepper

Season chicken legs with salt and pepper. In a bowl mix Sriracha and honey together and season to taste. These proportions do not need to be exact. If you like it spicier, don’t add as much honey, and if you want it sweeter, add more honey. You can’t mess it up.

Preheat grill to high heat. Place chicken on the grill and cook until almost cooked through. Begin to sauce the chicken with a brush and continue to grill. The sauce will thicken and caramelize a bit. Continue to brush chicken with more sauce and cook until chicken and sauce darken in color and chicken is cooked to your liking. Remove from grill and serve with garlic and herb yogurt dipping sauce.

Garlic and Herb Cool Down…

  • 1 cup low fat Greek yogurt
  • 2 cloves garlic, minced
  • large handful of chopped herbs (we used cilantro, mint, and basil)
  • salt and pepper

Add all ingredients together in a bowl or jar and mix. Season to taste. Let stand and refrigerate. This could also be great thinned out with lemon juice as a salad dressing or used as a dip for vegetables.

P.S. The pretty wood plate featured was made by Mike’s stepfather, Ed and was given to us as part of our shower gift! Isn’t he talented???

 

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Categories appetizer, chicken, dinner, food and recipes

Purple Baby Brussels Sprouts, Kale, and Sausage Gnocchi…

April 28, 2012 //
6

I always thought that moving to Highland Park, I would have to give up some of the luxuries of the good grocery stores and farmers markets around Silverlake and Hollywood. I was definitely wrong! There is a farmers market every Tuesday afternoon at Marmion between Ave. 57 and 58 and we have an amazing little grocery store that just happens to be walking distance from our house called Figueroa Produce. We are so lucky to have this place and also sad to hear that it is relocating closer to Eagle Rock. But, for all of you who live over that way, from what I hear it is going to be bigger and better including a juice bar! The thing I love about this place is that they sell lots of hard to find grains, international foods, vegetarian and vegan options, and they do an amazing job with their produce selection by getting the majority of it from local family run farms! Because they focus on lots of seasonal produce, it is fun to go in and pick obscure ingredients as the inspiration to create new recipes. That is how this dish came about. I found these amazing little purple brussels sprouts and purple kale when I stopped in after work one day. Figueroa Produce also has a great meat counter, so I picked up some homemade Italian sausage to make this even more special for Mikey. All in all, I think this dish was mighty tasty. It is a bit heavy, so I would recommend serving it with a light salad and maybe also serving it on a cold, rainy night when comfort food is needed:)

Purple Baby Brussels Sprouts, Kale, and Sausage Gnocchi…

  • 3/4 Lb. sweet or hot Italian Sausage, removed from casing
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 pint baby heirloom tomatoes, halved
  • 1 pint purple baby brussels sprouts
  • 2 tablespoons olive oil
  • 1 bunch purple kale, stems removed and leaves chopped
  • 1 cup low fat ricotta cheese
  • 1 can canellini beans, drained and rinsed
  • 1 package store bought gnocchi (I don’t have the patience to make this from scratch, do you???)
  • handful fresh basil, chopped
  • handful chives, chopped
  • salt and pepper
  • freshly grated parmesan cheese

Bring a pot of salted water to a boil. Preheat oven to 375. Toss brussels sprouts with 1 tablespoon olive oil and salt and pepper. Spread out onto a baking sheet and roast until tender. About 20-30 minutes.

Remove sausage from its casings, and brown in a large skillet with olive oil. Add onion, garlic, red pepper flakes, a bit of salt and pepper, and cook until sausage is brown and onions are translucent. Stir in tomatoes and kale and saute until cooked down. Add in roasted brussels sprouts and beans.

Drop gnocchi into pot of boiling water and boil until it floats and is cooked through, reserving some of the pasta water. Drain gnocchi and add to sausage and vegetable mixture. Stir in ricotta cheese and a bit of the pasta water to keep moist. Top with fresh basil, chives, and parmesan cheese.

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Categories cheese, dinner, food and recipes, lunch, pasta, pork

Beet, Barley, and Haricot Vert Salad with Beer Can Chicken…

April 21, 2012 //
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Mike and I try and utilize Sundays as a day to cook things that we can eat throughout the week. We have both been trying not to eat out as much so that means packing our lunches when we go to work. One of Mike’s coworkers gave him a contraption for the grill to try out for beer can chicken. Making a whole chicken at the beginning of the week is perfect because you can use the leftovers as a salad topping, for sandwiches, or to make a yummy chicken salad.

Beer can chicken is so simple and it turns out so moist, flavorful, and crispy on the outside. You just wash and dry the lil guy, bathe it in olive oil, and cover it in your favorite herbs and spices. You then dump out (or drink) a quarter of a can of beer, add the can of beer to the beer can holder, and sit the chicken upright so the beer can is inserted into the chicken cavity. You place the chicken upright directly on the grill and cook on medium/high heat for an hour and 15 minutes or so. Holy cow, it’s so good! I can’t believe it was our first time doing this!!!

On Sundays we also try to make a large salad that will hold up throughout the week as we can pre-dish into single serving bowls that we can grab as we run out the door. I can’t even make time to blow dry my hair in the mornings let alone put our lunches together, so this has worked out great!

I absolutely love beets and wanted to create a salad that was fresh, hearty, and healthy. This salad has all of the right textures amongst the barley, walnuts, chickpeas, and crunchy veg. It actually got better as it sat in the fridge a couple of days. The mint really shines here, so I would try not to omit it as it made all of the flavors pop. If you hate roasting beets as much as I do, you can get the pre-cooked ones in the refrigerator section of Trader Joe’s. What a time and a mess saver! I personally like a more acidic salad dressing, so if you do not, feel free to play with the proportions to your liking. It is pretty impossible to mess up. This salad is awesome and we were both sad when we finished it. It is great served with a bit of chicken and would be awesome with fish, but a great meal all on its own!

Beet and Barley Salad…

  • 2 cups barley
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 4 roasted beets (I used red, but a red and golden mixture would be wonderful)
  • 1 small red onion, diced
  • 1 red pepper, diced
  • about 2 cups haricot vert
  • 1 can chickpeas, drained and rinsed
  • 1 cup roasted walnuts, chopped
  • about 8 oz. crumbled goat cheese
  • large handful fresh mint, chopped
  • large handful fresh parsley, chopped

Dressing…

  • 1 clove garlic, minced
  • 1 cup olive oil
  • 1 1/2 tablespoons dijon mustard
  • 1-2 tablespoons honey
  • 3 tablespoons or so apple cider vinegar
  • juice of 1 lemon
  • dash or red pepper flakes
  • salt
  • pepper

Bring chicken stock and water to a boil. Add in barley and cook for 30-40 minutes until tender and cooked through. Drain excess water and rinse with cool water. In a large bowl, toss together cooled barley, beets, onion, pepper, haricot vert, chickpeas, walnuts, goat cheese, and herbs.

To make the dressing, place garlic, olive oil, dijon, honey, vinegar, lemon juice, red pepper flakes, salt and pepper into a mason jar. Screw on the lid and give it a shake. Adjust the proportions to your liking and season to taste. Toss dressing with the salad and let sit for at least 15 minutes. Sooooo good!!!

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Categories appetizer, cheese, chicken, dinner, food and recipes, lunch, salads, side dish, vegetarian

Blackberry Basil Cream Cheese Tart…

April 16, 2012 //
4

When you work hard during the week, it is important to treat yourself on the weekends. Not only did Mike and I both have long work weeks, we got our wedding invitations ready for the mail and got our cake squared away! Now that definitely deserves a special treat. Check and check. The weather got better toward the end of the weekend and all of this sunshine has me ready for summer to begin and ready for summer California cuisine.

Mike and I brought home a ton of fresh blackberries and a large bunch of basil on Sunday, so I decided to put together this tart for our weekly Mad Men date. I love the combo of herbs with fruit. The basil in this just brightens everything. I made it healthier than usual by making a crust light on the butter, the filling with fat free cream cheese and sour cream, as well as using agave in this recipe instead of sugar. I also used a special bottle of vanilla my friend brought me back from Mexico that I have been dying to use (since we all know I do not bake much). I have got to say, it was delicious! No extra fat needed. It was refreshing, creamy, and Mike loved the crust. I doubt these leftovers will be around long!

Blackberry Basil Cream Cheese Tart…

For the crust:

  • 1/2 cup walnuts lightly toasted
  • 1 cup graham cracker crumbs (I used the ones from TJs)
  • 1 large egg or 1 egg white
  • 1 tablespoon canola oil
  • 1 tablespoon butter, unsalted melted
  • pinch of salt

For the filling:

  • 8 ounces light or fat free cream cheese,  softened
  • 1/4 cup light or fat free sour cream
  • zest of 1 lemon and juice of half of it
  • dash of vanilla
  • 2 tablespoons raw agave

For the topping:

  • 2 cups fresh blackberries
  • handful of fresh basil, chopped
  • juice of half a lemon
  • 1 tablespoon or so raw agave

Preheat oven to 325°F. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture is fine and forms uniform granules. Whisk egg in a medium bowl until frothy. Add in the graham mixture, melted butter, oil and salt; combine well. Press the mixture into the bottom of a tart pan.

Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8-10 minutes. Cool on a wire rack.

Beat cream cheese, sour cream, lemon zest, juice, vanilla, and agave in a medium bowl on low speed until smooth and well combined. Taste for sweetness or tartness and adjust to your liking.

When the crust is cool, spread the filling evenly into it using a rubber spatula, being careful not to break up the crust.

Gently toss fresh blackberries and basil with agave and lemon juice until evenly coated. Arrange blackberries on the filling, pressing lightly so they set in. Chill for at least 2 hours or over night. Serve with a sprig of basil or mint.

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Categories baked goods, cheese, dessert, food and recipes, fruit, vegetarian

Spicy Turkey Cutlets with Strawberry Jalapeño Sauce…

April 12, 2012 //
0

This weekend was so amazing. The weather was absolutely beautiful, I got to spend it with some amazing old friends, and I think I finally found comfort with the fact that me and my friends are now certified grown ups. I knew something was happening when I wanted to move away from Silverlake to somewhere quiet as I always thought I wanted to be in the thick of it, but man, I absolutely love living on the east side!

When living and working in Chicago, I formed a pretty tight- knit friend group and we have done an amazing job at keeping in touch. I would say those were some of the best years of my life. Some of us moved west and some are still in Chicago. Lots of  my friends from that group as well as many of my friends out here now have babies.

A few of my Chicago friends came for a visit this weekend so Mike and I decided to throw a BBQ. It ended up being a reunion of sorts as well as a meet and greet for all of the new babies. We coined it the “Baby-Q.” :)  The party was sups simple with burgers, dogs, chicken, corn on the cobb, and everyone brought a salad or a side. I used to be the kind of host that always provided everything, but  doing more of a pot luck is the way to go when having a large group. It was so much less stressful and so fun to see (and taste) the different dishes everyone brought.

We prepared a bloody mary bar and an adult strawberry-mint lemonade jug. Just because you have kids, doesn’t mean you can’t have a good time! My friend Mark took so many great photos and the ones featured above are just a few of them… (I love having friends who are photographers!) Yup… summer is definitely on its way!

Summer = strawberries. There are so many beautiful strawberries in the markets right now. Not only did I put them in the very adult lemonade this weekend, I also used them in an interesting dish that I prepared midweek. I came across some turkey cutlets and wanted to make something fresh to spice them up. I was thinking about things that pair well with turkey like cranberry sauce and decided to do a twist on that with ingredients that were in season.  I love sweet and spicy so attempted to balance the sweet strawberries with some spicy jalapeño and chili. It actually came out really nice! Mike loved it. I roasted the cutlets and served them with the sauce, some steamed spinach, and a little quinoa. Boom! How is that for healthy?

Spicy Turkey Cutlets with Strawberry Jalapeno Sauce…

  • 1 Lb. turkey cutlets
  • 2 tablespoons olive oil (plus one more for sauce)
  • 2 tablespoons chili powder
  • 4 cloves garlic, minced
  • a few sprigs fresh thyme
  • 1/2 large onion, diced (a large shallot may be better)
  • 2 large jalapeños, minced
  • 2 cups sliced fresh strawberries
  • zest of 1 orange
  • 1 cup fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • a few of dashes Sriracha hot sauce (more if you like it really spicy)
  • salt and pepper

Preheat oven to 375 degrees. Toss turkey cutlets with olive oil, 1 tbsp. chili powder, a clove of garlic, some fresh thyme, salt and pepper. Bake for around 30 minutes.

In a large skillet, saute onion, jalapeño, and garlic in olive oil. Season with chili powder, salt and pepper. Cook until onions soften. Add strawberries and cook for around 2 minutes. Add orange zest, juice, honey, brown sugar, chili powder, and hot sauce. Bring mixture to a boil. Reduce heat and simmer until mixture reduces. Once reduced, season to taste with salt and pepper.

Once sauce has thickened, place cutlets into sauce and simmer until warmed through. Serve atop a bed of quinoa and a side of steamed spinach. 

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Categories dinner, food and recipes, fruit, lunch

Mediterranean Baked Chicken Orecchiette with Lemon Dressing…

April 3, 2012 //
2

This weekend I had my first wedding dress fitting! Let me tell you, finding a wedding dress has been quite an obstacle. Everything looks like a cupcake… strapless, embellished, poofy. Uh-uh. Not for me. Anyone who knows me knows that I am not and have never been a “foofy” girl. There are not many simple, modern dresses out on the market and the ones that are are few and far between, or in my case; sold out:(  I gave up being on the hunt and decided to have one custom made. The experience so far has been amazing. I had an initial design meeting to let my dressmaker (who is awesome by the way) know what I was looking for where we went over some inspiration photos, sketched some stuff up, and conceptualized. Then during my last meeting, we actually started the draping process which was so much fun. It is like we are just designing the garment right on my body! After 7 years of schooling in this area, you would think I would just be able to do this project myself… Glad I am still paying for that education! But let me tell you, spending that much money on a dress and having to stand in only your underthings for an hour while people pin and tuck on you in a mirror surrounded room will really make you want to get in shape and eat lighter.  A couple of my pals have committed to this cause with me to make the process easier. Its hard to have to go it alone! After work yesterday we we rounded up a couple of pups and went on an hour long hike. After sweating it out and being in the sunshine, all I wanted was something fresh, crisp, and healthy so that is how this recipe came about. It is super simple and you can use any vegetables or pasta you like. To make it even more healthy, a grain like farro or quinoa would be tasty. If you can, have someone help you chop to make it go by faster or put on some jams and pour yo self a glass of vino.  I will be way jealous as I am only allowing myself to indulge with the vino on the weekends. I mean, you can’t deprive a gal of everything she loves!

Mediterranean Baked Chicken Orecchiette with Lemon Dressing:

  • 1 lb. skinless, boneless chicken breast tenders
  • 1 tbsp. olive oil
  • 1 tsp. or so paprika
  • 1 tsp. or so garlic powder
  • 1 lb. orecchiette
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 english cucumber, diced
  • 1 cup sweet cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 head broccoli, cut into bite-sized florets
  • 1 can cannellini beans, drained and rinsed (chickpeas would be good as well)
  • (1) 8 oz. jar green Spanish olives, chopped
  • 1/4 cup sliced pickled pepperoncini peppers, chopped
  • 6 oz. fat free crumbled feta
  • large fistful of fresh mint, chopped
  • 4-5 cloves garlic, minced
  • 1 cup grape seed oil
  • 1/3 cup fresh lemon juice (about the juice of 4 lemons)
  • pinch of red pepper flakes
  • sea salt and pepper to taste

Preheat oven to 375 and line a baking sheet with foil. In a bowl, toss chicken tenders with olive oil, paprika, garlic powder, and salt and pepper. Bake for around 30 minutes or until browned and cooked through. Tent chicken and set aside.

Bring a large pot of salted water to a boil. Once boiling, drop in the pasta. When pasta has around 2 minutes left to cook, drop in broccoli florets for just a couple of minutes until they soften and turn a bright green color. Quickly drain pasta and broccoli and run under ice cold water to cool and stop the cooking process. Set aside.

In a large bowl, add peppers, onion, cucumber, tomatoes, beans, olives, pepperoncinis, mint, and pasta/broccoli mixture.

To make the dressing, add grape seed oil, lemon juice, minced garlic, and red pepper flakes to a jar. Screw on the lid and give it a good shake.

Taste for seasoning and add salt and pepper to taste. Toss salad with the dressing and let stand for about 10 minutes.  Serve salad topped with warm sliced chicken. *Note: We generally try to only make our own salad dressings. Its really easy and once you get the acid/oil proportions right, you can change up the flavors and herbs to the combo of your choice. It is so much better for you and actually a whole lot more affordable, however, an Italian or store bought vinaigrette would work for this as well.

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Categories cheese, chicken, dinner, food and recipes, lunch, pasta, salads, side dish

Broccoli, Potato, and Blue Cheese Soup…

March 27, 2012 //
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O.K., so wedding planning has officially taken over my life. I have been so freaking busy that Mike and I have not been making anything really worth blogging about lately. Well, I take that back… we have been cooking for many people and actually making really good food but have not documenting anything as it adds an extra step and just another thing to our list. Silly and lazy, right?  This past month has been so hectic… I had my BFF Jeffy here for my birthday at the beginning of March, which was so amazing by the way… Mike had a great party for me (lets just say sloppy joe sliders, bacon wrapped mac ‘n cheese balls, and a serious dance party were involved). I have been traveling heavily for work, dog sitting, have been deciding on a dress, a caterer, the invitations, the photographer, finding accommodations for wedding guests, researching musicians and DJs, planning our honeymoon, had a fave high school friend in town, and the list goes on. There have been a couple of times where I just wished we would have eloped, but then I bring myself back to earth and remember that I am actually really excited to have everyone here in July. I mean, when is having everyone you love in the same room ever going to happen again in your lifetime? Let’s just say that I don’t think I am cut out for planning large events. Give me an intimate gathering and we are golden.  If you ever have the opportunity to hire a wedding planner, do it. The control freak in me always thought I would want to do everything myself. Let me tell you, this control freak has loosened up!

I made this on a rare free night that I spent with my boo and the doggie babies (Luna and Yuma, Luna’s BFF) before I started  a week of travel. When I travel, I like to leave Mikey with something easy to reheat when I am gone.  I worked with what we had in the fridge. Actually, the blue cheese used in this was left over from my birthday party:) This soup is “souper” easy and tasty all the same. Try it you’ll like it. Promise.

Broccoli, Potato, and Blue Cheese Soup…

  • 1 Tsp. olive oil
  • 1 extra large shallot (or two if they are small)
  • 2 cloves of garlic, minced
  • dash red pepper flakes
  • 1 large head of broccoli cut into small florets
  • 2 yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable stock
  • good blue cheese to your liking
  • 1/2 cup-1 cup half and half depending on thickness and creaminess of soup you desire
  • 5-6 large basil leaves chopped
  • salt and pepper

In a large pot, heat olive oil, add shallots, red pepper flakes, and garlic and cook for 2 minutes. Next add broccoli and potatoes. Cook until shallots are tender and vegetables begin to cook through, about 4 minutes. Add vegetable stock and bring to a boil. Boil until vegetables are tender.

Once vegetables are tender, remove soup from heat. Puree in pot utilizing an immulsion blender. Once pureed, return to heat and add in cheese, basil, and half and half. Stir until cheese is melted. Run mixture again through immulsion blender. Season to taste and serve with good bread.

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Categories appetizer, cheese, dinner, food and recipes, lunch, potato, side dish, soup, vegetarian
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