Archive | January, 2012

smokey maple glazed chicken with crispy potato cake and an apple carrot slaw with an apple bourbon paint

26 Jan


ratatouille with dippy egg

26 Jan

peanut butter and jelly cookies

26 Jan

some bad news.

25 Jan

due to working/being in school 60+ hours a week, my blog posts will be very sporadic for the next few months. i will try to post once a week at least, but no promises. things should be back up and running more frequently in april 🙂 i will be posting pictures of my food and will try to post the recipes asap but as that is time consuming–may be quite delayed. feel free to comment or email me for a specific recipe if you do not see it up here!!!

if it ain’t broke, don’t fix it.

22 Jan

sometimes you just need a good old american classic on a sunday night. chicken, mashed potatoes, and a vegetable medley. its simple, it’s straight forward, it’s honest and real and familiar.  and the reason it’s an American classic–it’s pretty dang yummy.


pan roasted chicken, garlic rosemary mashed potatoes, easy veggies and a nice white wine and stock pan sauce.


For The Chicken::

You Need:

1 piece of chicken per person, thigh or breast, skin/bones on or off.  i like bone in, skin on of either cut. you don’t actually have to eat the skin but it definitely keeps it moist during cooking. (and its less expensive)

1 large pinch of salt

a pinch each per piece of chicken of paprika, black pepper, italian seasoning


How To:

Season both sides of the chicken liberally with salt and then a pinch of the other seasonings.

heat a skillet over medium heat, add 1/2 T of butter and 1/2 T olive oil.

once the pan is HOT HOT HOT. add the chicken, skin side down.

let cook like this until the first side is really brown, good and crusted, about 6 minutes. flip the chicken and let it get a nice hard sear on the back side. then turn the heat down to low and let it cook for about 15 minutes, or until fully cooked. OR stick it into a 350 degree oven for about 9-12 minutes.

For the Pan Sauce::

You Need:

1/4 cup//a large splash of dry white wine (if you woulnd’t drink it, don’t cook with it)

and about 1/2 c of chicken stock

1 T of cold butter

you may also need 1/2 T of flour but maybe not..

How To:

drain the excess oil from your chicken pan DO NOT RINSE, OR WIPE.

immediately, while the pan is still hot from the chicken (but with the heat turned off) pour in the wine. it will smoke A LOT. thats ok. using a whisk, whisk up all the nice browned bits on the bottom of your pan. turn the heat up to medium, pour in the stock and bring to a boil, then reduce to a simmer until it thickens..about 3 minutes.

whisk in the butter. after about 1 minute the sauce should be thick enough to coat the back of a spoon. if not, you can add in a little sprinkle of flour while whisking and this will thicken the sauce up. just be sure to add a little flour at a time while constantly whisking so that you don’t get lumpy sauce.

For the Mashed Potatoes::

for 2-4 (depending on your appetite for carbs) servings

You Need:

2 lbs of baby red potatoes, cut in  half

1 T of fresh rosemary, chopped

3 garlic cloves, roasted (don’t use raw garlic, its too bitter/spicy)

1/8 c heavy cream

3 T of butter, cut up into pieces (or melted)


How To:

bring a pot of salted water and the potatoes up to a boil (dont put the potatoes into boiling water, start them in room temp water). put the roasted garlic cloves into the boiling water also (weird i know, but its great) cook for about 9 minutes after boiling or until the potatoes are fork tender (take on out and see if you can mash it easily with a fork, thats when they are finished)

drain the potatoes (and garlic cloves) and then put them back in the same pot. with the heat off, add in all of the ingredients and mix together, mashing the potatoes with a fork or a potato masher. Thats all!!


the way i like to cook vegetables is to either steam them using a collander suspended over boiling water OR to just drop the vegetables into a pot of boiling salted water for about 2-3 minutes and then drain! both methods bring out really vibrant colors and use no fat. also, they are the best methods for preserving the nutrients of the vegetables.


and thats my take on a classic!

peanut butter bars

21 Jan

1000000000 times better than a reeses cup. with only a few ingredients and the satisfying taste of being home made 🙂

i am literally about to change your life.

What You NEED for 8 bars:

1/3-1/2 c creamy peanut butter

8 graham crackers

2/3 stick-1 full stick of melted butter (yes.)

1/3 c powdered sugar

1 cup milk or semi sweet chocolate chips (or 2 cups if you like a higher chocolate to peanut butter ratio, i like more pb than chocolate, personally)


How its Done:

refrigerate a cookie sheet or brownie pan while you get all your ingredients together.

in a blender or food processor, process the graham crackers until they are fine crumbs.

add in the butter and powdered sugar, blend until all combined and moist.

transfer to the cooled brownie pan and mix in the peanut butter until its all combined. spread evenly in a flat layer, you can make the bars as thick or thin as you’d like, i like them about 1/2 inch thick overall. dont worry, the mixture is going to seem liquidy but as it cools it will harden up to become a sturdier consistency.

in this picture you can see my mixture only takes up half the pan, because that was 8 bars and if i made a full 16 i would eat a full 16 so…yeah.

refrigerate for 30 minutes.

once the peanut butter mixture is hardened, melt the chocolate chips in a double boiler or in the microwave

spread the chocolate over the peanut butter layer. i like a 2:1 ratio peanut butter to chocolate.

put in the fridge for 30 minutes or until the chocolate is cooled and firmed. slice into bars. then you can eat them or if you are saving them for later, put them back in the fridge for another 30 minutes before taking them out and moving the slices to a container. THATS IT. seriously. no baking. no nothing. its easy, the actual work takes 5 minutes. and i promise these are INCREDIBLE.


sesame peanut chicken with fresno chili and basil

21 Jan

What You Need for 2 Servings:

4 Chicken legs or 2 chicken breasts, bones and skins removed

1-2 fresno chilis (they look like red jalapenos), sliced thinly (seeded or not, depending on your heat preference)

1 shallot, minced

2 cloves of garlic, minced

a handful of basil leaves, chiffonaded

2 T creamy peanut butter

1/2 T of rice vinegar

chili garlic sauce (optional)

1 T sesame oil

i intended to add broccoli to this but i forgot it, you can use any kind of vegetable in this stir fry.

How To:

In a wok or large skilled heat the sesame oil. add the shallot and chilis and let them infuse the oil with their glory for a few minutes.

add in the garlic and the chicken and cook until the chicken is browned on all sides and cooked through. about ten minutes depending on the cut of the chicken and the size of the pieces.

while the chicken is cooking, combine the peanut butter, vinegar, and chili garlic (if using) in a bowl.

stir fry in half of the basil


pour in the peanut butter mixture and stir to coat all the chicken. garnish with the other half of the basil! thats it!

serve with rice or on noodles 🙂