‘Food’ Category

10 March 2010

Kitchen adventures: Rosemary-Garlic Chicken

By: Jessica B.
Tagged: Food

I’ll be honest, meal planning is tough. There are so many recipes to pick from and recipe Web sites/blogs to review that after awhile everything looks the same.

So I’ve been struggling a little bit to look ahead and find recipes that I can make and will work for a week’s worth of meals.

But a few weeks ago I was cruising around RealSimple.com again, after having luck with the Balsamic Poached Chicken, and found a recipe for Rosemary-Garlic Chicken. So I thought I’d give it a try!

Here’s how it turned out!

Three words: food styling win!

Rosemary-Garlic Chicken:

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and cut in half lengthwise
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 cup sherry vinegar (red wine vinegar is another option)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 tablespoon unsalted butter

Directions

  1. Using a rolling pin (or bottom of a wine bottle), pound the chicken breast halves between 2 sheets of wax paper until they are of uniform thickness.
  2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
  3. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
  4. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

The verdict: Not too bad

The chicken was good but the breasts shrunk during cooking so what looked like a good portion, ended up being a little small. The sauce had a little bit of a salty taste too, you definitely don’t need as much as the recipe lists.

So I made few notes to keep in mind for when I make this next time. I give myself a B for effort :)

In fact, despise the size issue, chicken is my favorite protein to cook with. Fish makes me uncomfortable to cook and I’m not a huge pork or red meat fan. I enjoy both when I’m out to eat but chicken is my go-to in the kitchen.

Now I’m off to look for more recipes to make this week. Oh the choices!

What is your favorite protein to cook with? Were there any you were scared of became comfortable with?

02 March 2010

Kitchen adventures: Slow cooker tacos

By: Jessica B.
Tagged: Food, Movies

That’s right! After a two week break (due to travel), I’m back in the kitchen and baby it feels good!

First, thank you to everyone who has emailed me recipes and indulged my dumb questions. I really appreciate it and keep sending them my way!

Okay back to the meal.

This week I made: Shredded Chicken Tacos from Tasty Kitchen (at the recommendation of Lacey). But I had no idea what to make with them, so I got a little creative, pulled a recipe from Erin and added a little mixed greens salad with balsamic dressing and goat cheese. Light and simple.

And here’s the finished product!

That’s a nice lookin’ plate!

Close up of the taco, num!

Shredded Chicken Tacos:

  • 1 package frozen corn
  • 1 can black beans, drained
  • 4 pieces chicken breasts; frozen, skinless, boneless
  • 1 jar salsa
  • 1 envelope taco seasoning

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. You can use a hard or soft tortilla and add cheese or your favorite taco toppings.

Yes, it’s literally that easy.

A few things to note:

  • I did not make it with beans and still loved it. So tasty
  • The chicken is so tender that it falls apart easily when removing it from the slow cooker, so be prepared to use a spoon
  • The author recommended Trader Joes Fire Roasted corn and Lacey agreed it give this more kick. I would definitely add more kick to this next time
  • My chicken was done cooking on low at 6 hours, but be sure to check the chicken before shredding it
  • I totally set off my smoke detector with the asparagus. So…watch out for that :)

I’m really happy with my dinner this week. And I’m going to start pre-planning next week’s too. Not quite sure what I want to make yet but so far, I’m on a good streak!

Do you like Mexican food? If so, what are your favorite things to order or make at home?

Review blog Oscar movie challenge: Find out if I achieved my goal of seeing all of Entertainment Weekly’s 25 Movies to See Before the Oscars.

28 February 2010

Weekend recap: Restaurant Week food awesomeness

By: Jessica B.
Tagged: Chicago, Food

Happy Sunday everyone!

After working last weekend in Houston, my weekend was pretty boring, meaning, this post could be lame.

So to avoid potential lameness, I decided to talk about Chicago Restaurant Week, which ends today. Restaurant Week is one of my favorite things about the city.

For two weeks, select restaurants in Chicago offer prix fixe lunches and dinners at $22 and $32 respectively to get people in their doors. It’s a great way to visit a bunch of restaurants and not break the bank. You can read about last year’s Restaurant Week adventures here.

When Restaurant Week is also announced, productivity goes way down in my office for a few hours. Getting reservations is difficult at certain places and I usually have multiple people call the “must go to” places, trying to see who gets through.

This year, I went to three places: Naha, Piccolo Sogno and Tizi Melloul. And not to tease, but some food porn is below.

Piccolo Sogno – Grade: A

Favorite dish: Wide noodles with spiced wild boar stew

Tasted like pot roast with egg noodes, but a BILLION times better

Naha – Grade: A+

Favorite dishes: Pork Belly and Organic Carnaroli Risotto with Matsutake Mushrooms, Roasted Zucchini, Tender Leaf Spinach, Parmesan Reggiano and Thyme and “Open-Faced” Banana Tartlette, Spiced Rum, Toasted Cashews, Vanilla Chiboust “Custard” and Salted Caramel

There are no words to describe how delicious this was. Absolutely perfect.

I cleaned this plate. And almost licked it too

Tizi Melloul – Grade: B

Favorite dish: Fire-roasted prince edward island mussels, warm harissa butter

(Restaurant had bad lighting which is why this picture sucks)

Never had mussels served like this before. Amazing. I would go back just for that dish

More pictures are available on my Flickr page too.

So there were a lot of good eats and atmosphere this week but I am excited to be back in my own kitchen and cooking for myself.

How was everyone else’s weekend? If you could pick one restaurant to go to for Restaurant Week, where would you go? Or what kind of things do you love to order when you go out?

23 February 2010

What I gave up for Lent

By: Jessica B.
Tagged: Food, work

Tis the season of Lent and this year, I’m giving up something I really love.

Chocolate candy.

That’s right, until Easter, there are no more morning (and afternoon) mini-candy breaks.

I have to say no to my beloved M&Ms, Almond Joys, Snickers and Milky Ways because I’m testing my willpower (mostly to see if there is any left) and trying to go without.

I must be out of my f*cking mind.

Candy is my friend! It’s also my biggest vice (next to drinking vodka for dinner sometimes).

When I’m stressed or need a quick fix, I always reach for it and I realized how bad the cravings have been lately when I found more than a handful of wrappers at my desk. It was really embarrassing. I don’t even remember eating some of them.

I’m trying to stay on the healthy living train but it’s been tough. I’ve been stressed lately and candy is how I cope. Then my cubemates set up an office challenge to see what everyone was giving up for Lent and made them write it on a chalkboard so we’re accountable for it. And after one last binge, I went up and wrote “chocolate candy.”

Some people think this is cheating and providing too many loopholes. Why? Because I’m not saying no to sweets or chocolate. I can still have Skittles and I can still have chocolate cakes or brownies but the point is, chocolate candy is what I crave the most so this keeps my goal attainable.

Plus, by getting rid of it from my diet, that will help me moderate consumption after Easter.

We’re not even a week in though and I’m struggling. I see chocolate candy in my office and I want it SO BAD. But I’ve remained strong. Here’s hoping next week is easier.

What about you? Did you give something up for Lent? Or what would you NEVER be able to give up? For me, it would be swearing or shopping. That’s not possible.

16 February 2010

Kitchen adventures: Balsamic Poached Chicken

By: Jessica B.
Tagged: Food

After my recent success with the slow cooker and baking kale, I was on a mission to find another recipe ASAP.

Then, my cubemate (and super trendy/hipster friend) Lizz said she had a recipe that was delicious, sounded gourmet and was easy to make.

In return I said, “I want to go to there.”

The recipe is called: Balsamic Poached Chicken. Whenever I say it, I feel like I should be doing a demo and gabbing with Martha. Because we’re cooking besties.

When I first read through the recipe it sounded a little challenging, but after talking to some friends about my questions, I felt more confident about it.

One friend even asked, “[The recipe] Sounds good, do you have a date or something?”

Sadly, I had to say no, but this is a great dish to make for a date, friend or even family in town. And yes, it was pretty easy.

(Forgive the crappy food styling)

Balsamic Poached Chicken (from Real Simple)

Ingredients:

  • 1 pound red potatoes, halved or quartered
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus, trimmed
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 cup balsamic vinegar
  • 1 1/2 pounds boneless, skinless chicken breasts

Directions:

  1. Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.
  2. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.
  3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
  4. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
  5. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

The verdict: YAY!

The chicken was absolutely delicious and the asparagus was very tasty thanks to the kosher salt and olive oil.

I did mess up the potatoes a little bit because they weren’t as soft as I hoped, but Lizz told to use the broiler to add more color and to cook it on a cookie sheet instead of casserole pan. Good to know for next time.

Sadly, this week I’m traveling for work so I won’t get to do any cooking and I’m actually pretty bummed out. Wait, I cannot believe I just said that. Something must be wrong with me. Me, miss…cooking?

Well I’m off to find another recipe. A slow cooker adventure is in my future :)

What are some of your favorite things to cook?