Tag Archives: recipe

Citrus-marinated chicken thighs (via Bon Appétit magazine)

I recently got an issue of Bon Appétit mazagine from my mom and was immediately drawn to a delicious picture of chicken. I flipped a few pages and found the recipe, then decided I was making it for dinner. In two days. Here are the results! The recipe can be found on their website, where you can view the ingredients and recipe.

However, I wanted to share this with all of you through step by step pictures. I find they can be helpful when cooking. The only change I made from the original recipe was that I used green onions instead of scallions, but let’s be honest… I don’t see a difference. Sorry if I’m not enough of a food snob to care. Still delicious. Enjoy!

INGREDIENTS

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Recipe

  • Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. (I did ~2 hours)

before pulsing

pulsed

in bag

  • Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer. Serve chicken with reserved marinade and scallions.

skin down

skin up

skin up cooked well

one portion

This is wonderful, especially in the summer! My mom pointed out that it could also be grilled, if you’re not into using the broiler. They also go well with popsicles for dessert, like these blueberry-banana-yogurt pops I made recently, using this popsicle mold, which is awesome. I was inspired to buy it after seeing this post about 33 popsicle recipes on Buzzfeed.

blueberry popsicles

Hope you enjoyed the chicken recipe, and try it yourself! It’s easy, fairly quick, and tastes amazing. Also, go ahead and check out Bon Appétit magazine or their website if you’d like, because they have plenty of recipes that I know I’ll be checking out from time to time.

Post and photos by: Melissa

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Asiago Cheese Bagels (1st attempt at bagels)

I love bagels and asiago cheese. So asiago cheese bagels are the best! I’ve been intimidated by making my own bagels for some time, and interested in baking bread, so I thought I’d give it a try when I saw this recipe on one of my favorite food blogs, How Sweet it Is.

I have to admit that as a first attempt this did not turn out perfectly. I also halved the recipe, because this was supposed to make 12-15 bagels and I certainly don’t need that many. I ended up with 6, though one was horribly misshapen and they all ended up more like mini asiago flatbreads. But they had the right texture and taste for asiago bagels, even though they did not have the full roundness of a bagel. I think I would try a different shaping method next time, but overall I’m satisfied with the flavor, if not the look, of these “bagels.” This is also the first time I’ve used bread flour. And as a last note on the recipe, I also do not have a fancy mixer (so I used a spoon.) Because I’ve posted the link to the recipe, I’m going to simply list the ingredients and my step-by-step simple instructions with pictures here, but recommend referring back to the original recipe for best results (hopefully even better than mine!)

Ingredients:

10-12 oz. grated asiago cheese
2 cups warm water
2 packets active dry yeast
2 Tablespoons honey
3 cups all-purpose flour
2.5 cups bread flour
1 teaspoon salt
1 Tablespoon brown sugar
vegetable oil for brushing/coating

Recipe:

1. In a medium bowl, combine the water, yeast and honey and stir to combine. Let sit about 10-15 minutes, or until foamy. 

foamy

2. Once foamy, gradually add salt, 2 cups of all-purpose flour, and 2 cups of bread flour while mixing at a low speed. If dough remains sticky after around 5 minutes, add remaining bread flour and 1/2 cup all-purpose flour and combine.

3. Remove dough from bowl and knead a few times, and form into a ball. Add remaining all-purpose flour if dough is still sticky. Brush a large bowl with oil and place dough inside, turning to coat. Leave in a warm place for one hour, until dough has doubled in size.

coated in oil

4. Once dough has doubled in size, punch down and divide dough into 12-15 equal pieces that are about 2.5-3 oz each. Roll dough into balls and place on oiled baking sheet. Cover and let rise about 30 minutes. Preheat oven to 400 degrees Fahrenheit.

5. After 30 minutes, fill a large pot with water and the brown sugar and slowly heat it to boiling. While it’s not too hot, add a dough ball and poke  hole in the middle with your finger, then gently twirl to create a bagel shape. Re-place on cookie sheet while you wait for the water to boil. Repeat with all bagels.

6. After water is boiling, add bagel to water and boil 2 minutes on one side, then flip and boil 30 seconds on the other. Remove and press gently in the cheese to coat, then re-place on cookie sheet for final baking. Repeat for all bagels.

full of cheese

so cheeeeeesy

7. Bake for around 28-35 minutes at 400 degrees Fahrenheit. Bagels are done when dough is cooked and cheese is golden and crisp.

and here she is, ms. america (I mean asiago bagels...)

there they are!

Trust me, they taste great! I’ve had two already and it’s only been one day. But I won’t be continuing at this rate, don’t worry!

Post by: Melissa
Photos by: Melissa


Nutella walnut brownies

As I had a rather large quantity of leftover Nutella, and a desire to bake, I searched online for a Nutella brownie recipe. I came across this one and decided to use it, with the addition of walnuts (because I had those too and brownies are always better with nuts!)

It was super easy to follow and they turned out really well, so I thought I’d share my experience with anyone who wants to make something special for Valentine’s Day or really any other brownie-appropriate occasion.

Ingredients:

1/2 cup flour
1/4 teaspoon salt
2 eggs
1 cup Nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted, melted butter (room temperature)
Walnuts (if you’d like, I think I used 1/2-3/4 cup)
A dash of cinnamon

Recipe:

1. Melt your butter. Let it cool till it is room temperature and set aside. You may also preheat your oven to 325 degrees Fahrenheit at this time, because the prep time for these brownies is minimal.

2. Mix your flour and salt in a bowl.

salty flour mmmmm

2. In another bowl, combine your eggs, brown sugar, Nutella, and vanilla. Whisk until smooth. This is also when I chose to add my walnuts.

appetizing

all the walnuts!

walnuts!

3. While mixing at a low speed, alternate adding dry ingredients and the melted butter.

texture

4. Butter or grease your square baking dish, or use parchment paper, with the parchment overhanging the lip of the pan to make for easy removal. Spread your mixture evenly in the pan. I greased mine a bit too vigorously but in the end it was fine. Sprinkle the cinnamon on top.

spread it out

5. Put your brownies in the oven and bake for about 35 minutes (mine took about 40.) Brownies are done when a toothpick inserted in the center (or a fork/knife which is what I had to resort to as I don’t own toothpicks)comes out clean. Allow to cool for two hours, after which you can easily cut them into squares to serve.

brownies

6. Enjoy!

closeup deliciousness

Post by: Melissa
Photos by: Melissa


Simple dinner: Spaghetti, chicken sausage & veggies

Hello everyone!

It’s been a while hasn’t it? I haven’t been cooking as much as I’d like, but I did make dinner tonight and it was super simple but still delicious (and really aren’t those the best dinners?) so I thought I would share it. The ingredient amounts are going to be what I used, when I cooked it for myself, so adjust accordingly.

Ingredients:

Spaghetti (or other pasta) noodles
Chicken sausage, full cooked (your desired amount, or 1 per person on average)
A handful or two of spinach leaves
A few cloves of garlic, minced
A few small grape tomatoes
A small amount of olive oil to sauté
Grated Parmesan cheese (desired amount)
A dash of pepper

(Optional: Add additional items like mushrooms, bell peppers, onion, etc.)

Recipe:

1. Cook your noodles.

boiling pasta

 

2. Chop your sausage, tomatoes, chicken sausage, and any other additional items that you’ve chosen.

3. Add your olive oil to a medium-heat pan and sauté garlic, then add your chopped chicken shortly after.

chicken sausage and garlic

 

4. Add your chopped grape tomatoes.

tiny tomatoes

 

with some little tomatoes

 

5. Add your spinach and some black pepper. Sauté until medium-green in color and soft.

spinachy

 

6. Stir to incorporate ingredients.

all together now

 

7. Add cheese and let it melt!

cheesy

 

Melty!

 

8. Add on top of your noodles and enjoy!

all done

 

yum!

 

I really liked my chicken sausage, and I thought I’d show you the brand that I bought, just in case you were interested:

chicken-y

 

I don’t usually eat chicken sausage but I never imagined it’d actually taste good. This dish is actually a variation on something I’ve done in the past, which was exactly this recipe but without the sausage and cheese and tomato, and with the addition of red pepper flakes. There are endless possibilities.

Post by: Melissa
Photos by: Melissa


SO MANY pumpkin chocolate chip cookies

Recipe courtesy of George Duran: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

I made these last year with Colin but we forgot to blog them, even though we took pictures! So I figured I would put them up this year as I bake them in the morning on Thanksgiving Eve (if that’ s a thing.) I did change the recipe just a little, so go ahead and read below if you want my slightly altered version.

Also, a word of warning YOU CANNOT BELIEVE HOW MANY COOKIES THIS MAKES. If you would like a reasonable number, halve this recipe. (In fact, the recipe says 60 but I think mine made slightly less because the cookies were of dissimilar sizes.)

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
10 oz. canned pumpkin puree
3 cups all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
11.5 oz bag milk chocolate chips, not semisweet

Recipe:

1. Preheat oven t0 350 degrees. Beat the softened butter.

2. Slowly add the white and brown sugar and combine with the butter until smooth.

3. Add the eggs one at a time and mix in.

4. Mix in the vanilla.

5. Add in your pumpkin (fresh or canned.)

6. Prepare the flour and spice mixture. (Flour, baking soda, salt, cinnamon, ginger, nutmeg)
If you have a bowl, go ahead and use that. I have one large mixing bowl so I had to get creative.

7. Combine the flour mixture in, 1/3 at a time. Stir well. This gets really thick and hard to stir so take breaks or share the effort if you can.

 

8. Add the chocolate chips and stir to combine.

9. Scoop spoonfuls of the mixture onto a greased or wax-papered cookie sheet.

10. Bake for ~15 minutes or until cookies are slightly browned around the edges and are not a big pain to get off the cookie sheet with a spatula.

Keep in mind they will expand, so make them smaller and farther apart than I did!

This recipe makes a bunch of cookies, so be sure to share!

Post by: Melissa
Photos by: Melissa


Perfect Pie Crust! (With pictures)

I may have cheated, because this is from a book. I have no claim to this recipe, but as it is the best I have come across and produces the best results I thought I would share. Summer is perfect for pies! 😀

Cut the lard into the flour.

Add water one tablespoon at a time until the dough is non-sticky and easily holds together.

Flour the cutting board and place the ball of dough on top.

Roll out the pie dough very thin, but not to the point of breaking.

It should be larger than the pie pan. Fold in quarters gently and place in pan.

Spread the pie crust out and spread with egg to keep golden brown. Pinch edges to desired size. Then just bake it! Be clear that with 2 crusts you want to poke holes in the top crust to allow it to vent while baking and cool down after. Otherwise, have fun making pies! (Also, if you want to bake a sweet pie you can add cinnamon to the dough.) Another option is using this crust for mini-fruit pies which you could make in a cupcake pan.

Pictures by: Melissa Rook and Colin Diltz
Post by: Melissa Rook


Ciabatta double-meat sandwiches with pesto

Here it is, as promised! My favorite sandwiches. These are great for lunch or dinner, but they are best served soon after cooking because they are delicious warm. You can use whatever meat you’d like, as long as it’s lunchmeat. I would recommend beef but pork would be ok too. I wouldn’t use chicken, but if that’s what you like then go for it. You can also use your favorite cheese. I think provolone and pepperjack both work well, but another cheese I’d recommend is asiago as it’s my favorite. 🙂

Ingredients:

2-5 cloves of garlic (minced)
2 T olive oil
Pastrami (lunchmeat)
Black pepper beef (lunchmeat) 
Ciabatta bread (you can learn how to make your own HERE.)
A little less than a cup of less-liquidy basil pesto, stirred (homemade or store bought)
Cheese of your choice (but we are using provolone, I got tired of pepperjack!)

( A pound of meat makes about 4 sandwiches)

Recipe:

1. Mince garlic.

2. Bring olive oil to medium high heat in a pan and add garlic. Sautee garlic until golden brown.

3. Preheat oven to 350 degrees Fahrenheit.

4. Add meat to pan.

5. Cook meat until slightly charred at edges.

6. Cut ciabatta bread into desired sandwich-sized pieces and in half.

7. spread one half of each sandwich with pesto and the other half with cheese.

7. Stack meat on pesto side of sandwiches.

8. Place in oven and check every 5 minutes until cheese is melted.

9. Enjoy!

What’s your favorite kind of sandwich? Have you ever tried pesto? If not GO FOR IT. I definitely recommend the homemade bread. 🙂

Post by: Melissa Rook
Photos by: Colin Diltz