Category Archives: FOOD + DRINK

February 26, 2015

WEEKNIGHT MEALS- chickens thighs + brussels sprouts.

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I know weeknights are hectic, weekends are too (sometimes), which is why I always aim to plan easy meals that won’t stress me out or overwhelm me! Anthony works late most nights so between 5-7:30 is crazy town in our household. I’ve been obsessed with one-pot meals lately and found this one in an old Cooking Light magazine and adapted the recipe from here, because I’m not a fan of skin or bone in meat… also no need to dirty another pan just to cook the brussel sprouts so I cooked everything in the same pot ;)

What you’ll need:

1 package of chicken thighs, I chose boneless/skinless but you may get skin/bone if you prefer.
1 tbsp olive oil
1 tbsp minced garlic
2 tsp chopped fresh thyme, divided
1 lemon, cut into wedges
1/2 cup dry white wine
2 tsp butter
1 onion, thinly sliced
1 pound brussel sprouts, halved
1/2 cup chicken broth
salt and pepper to taste.
Now-

Preheat oven to 425°.

Sprinkle chicken with salt & pepper. Combine 1 tsp of olive oil, garlic, 1 tsp thyme and rub over chicken, then add another seasoning of your choice. I’ve been using Trader Joe’s African Smoke on everything lately..

Heat a large oven-proof oven or skillet over medium-high heat. Add 1 tsp of oil, and swirl to coat. Once oil is bubbling, add chicken thighs; cook for 4 minutes. Turn thighs over and top with a lemon wedge. Place pan in oven; bake at 425° for 15-18 mins, or until done. Remove chicken and lemon from pan, and place on plate.

Return same oven or pan to high-heat and add wine. Cook for two minutes, scraping pan to loosen those yummy brown bits. Now, add butter to pan and swirl until melts. Bring heat to medium-low.

Add onion, sauté 1 minute. Add more salt and pepper to taste, and toss brussel sprouts to coat with the broth you just made. Cook 8 minutes, or until tender, stirring when needed. I placed the lid of my dutch-oven for the last 2 minutes just to steam them.

Place onion and brussel sprouts mixture on plate, and top with chicken thigh, lemon, and sprinkle with thyme. I made mashed potatoes as a side, but you could also do brown rice if you are wanting a healthier carb option.

Enjoy!

 

October 13, 2014

A Pumpkin Cocktail

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After a day at the pumpkin patch last weekend, we were feeling pretty festive… All the way down to our beverage for the evening ;) adapted from The Kitchn, we made a few tweaks and came up with a yummy, fall inspired cocktail.

What you’ll need

2 oz whiskey, we used Bulliet
1.5 oz cider, we used Honeycrisp but any spiced cider would do.
1.5-2 tbsp pumpkin purée
1 tbsp maple syrup
Dash of Pumpkin Pie Spice
Sage leaves, for garnish
Cinnamon sticks, for garnish

Mix all ingredients in shaker with ice, shake for 15 seconds, pour into glass. Add an ice cube or two, and garnish with a sage leaf and cinnamon stick. Enjoy!

August 26, 2014

No Bake Energy Bites – a Recipe

We’re into our second week of school and Greysen is pretty much eating through our pantry as soon as he gets home. Which is great! I love it. He is a pretty picky eater and will go without if he really hates whatever is in front of him. I have made these bites before when he was playing soccer and they’re just quick, easy and super delicious. I trick them into thinking they’re eating cookie dough. Oops.

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Recipe adapted from Pinterest (of course)-

1 cup dry oatmeal
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1/2 cup chocolate chips
1 tbsp. chia seeds
1 tsp. vanilla extract

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Mix all ingredients together in medium sized bowl.

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Let mixture sit in fridge for 30 minutes, then roll into small balls. I use a melon scooper and then roll in my hands to make them round. Next, stick bites onto parchment paper and put back into fridge for another half hour. And if you’re anything like me, you can eat as you make.

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Store in sealed container. Try not to eat them all in one day ;)

x

 

August 18, 2014

Sunday Brunch + a Giveaway Winner

No better way to end our last “weekend” of summer than in good company with equally as good food. We had our friends Tyler and Katie over for brunch, and I decided on a bagel bar since it’s so easy to prep, we collaborated on a yummy egg frittata, and Kaitie made a fruit salad. And the guys helped by drinking strawberry grapefruit mimosas while playing with the kids ;)

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For the bagel bar-

Fresh bagels, mini bagels are fun because you can try more toppings
Variety of cream cheese
Herbs of your choice- we chose dill, basil, and chives
Smoked Salmon
Capers
Cucumbers, radishes, and onions

And that’s it! Toast bagels right before serving.

Egg frittata recipe I used is found here.
Strawberry grapefruit mimosas found here.

 

Now the winner of the Orbit Baby giveaway! Picked by random on random.org-
Screen Shot 2014-08-17 at 3.16.49 PMCongratulations, Shelby! Orbit Baby and I will be emailing you shortly.

Thank you to everyone you participated and showed interest. More fun to come, promise!
Xx

August 15, 2014

A Recipe – Chicken Piccata

It’s no secret that I thoroughly enjoy being in the kitchen. I always say that it’s free therapy, for those who enjoy it, anyways! For my first recipe post I thought I would share Anthony’s favorite meal, Chicken Piccata. I had never cooked it prior to dating him, and have since adapted a few different recipes into our own quick and easy version. Only takes about thirty minutes, and I bet most of the items are already in your pantry.

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CHICKEN PICCATA:

4 chicken breasts, boneless and skinless

Salt + Pepper, to taste

1/4 cup flour

5 tablespoons butter (yum)

4 tablespoons olive oil

1 cup dry white wine, I usually use Pinot Grigio

3/4s cup chicken broth

2-3 lemons

3/4s cup heavy cream

Fresh parsley, chopped

Angel Hair pasta, we usually make a package and the kids eat buttered noodles for dinner ;)

Capers, optional

Start by putting half of your reserved butter and two tablespoons of olive oil in a skillet over medium-high heat. Then, sprinkle chicken breasts with salt and pepper and drench in flour to coat both sides. Put in two of the chicken breasts on the skillet at a time, and fry. Usually about 3-4 minutes per side or until they’re a nice golden brown. Then add the other half of your butter and two more tablespoons of olive oil and fry the other two breasts.unnamed

 

Once chicken is done, pour in your wine and chicken broth. Turn heat to medium-low, and squeeze in two lemons! I like the sauce a little tangy, so I’ll sometimes add a third lemon. Whisk the sauce and scrape all of the yummy parts off of the bottom of the pan, then wait for sauce to reduce by half. Feel free to sprinkle more salt and pepper, too!

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Now, reduce heat to low and pour in the heavy cream. Whisk together and allow sauce to bubble and thicken. I always struggle with thickening any sauce, so I sometimes sprinkle a little bit of flour to speed the process up ;) also taste your sauce! Add more cream or broth if it’s too tangy, or more wine if you want it to taste a little tart. Throw some fresh parsley in and stir. I’m betting your kitchen smells amazing right now!

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Lastly, cook your pasta! I love the 3 minute pasta from Trader Joe’s. Always thin and never undercooked.

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Place pasta and chicken on plate, drench in sauce, and sprinkle with parsley and capers.

Enjoy!