In the last few weeks, I have been getting reacquainted with my kitchen. Most of the recipes, I make these days are old favorites or roasted broccoli...too boring to post on here. However, with the intense cold we have been experiencing, the kitchen has once again become my favorite place in my apartment...it also happens to be the warmest place in my apartment. I recently decided to branch out and try a quick recipe that has been blowing up on Pinterest. This takes about three minutes to assemble and is so great for a weeknight meal. While the chicken is cooking, you can prepare a simple salad and warm some pita so you are ready to go when it comes out of the oven. Store-bought tzatziki makes it even easier, though if I had more time, I would make this homemade recipe that rocks my world. For crispier skin, try pan-frying the chicken thighs before putting them in the oven to finish cooking.
One year ago: Kale, Lentil, and Roasted Sweet Potato Salad
Two years ago: Halal Cart-Style Chicken and Rice
Three years ago: 8oz Burger Bar (closed)
Four years ago: Superbowl Ideas
Five years ago: Greek Turkey Burgers
Greek Chicken Bake
(Adapted from Simply Delicious)
Makes 4 servings
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 head of garlic, cut in half
1 large red onion, cut into wedges
1/4 cup pitted kalamata olives
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Juice from 1 lemon
Extra lemon wedges
Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper and place skin side up in a large baking dish. Arrange the garlic halves, red onion wedges, and kalamata olives around the chicken. Sprinkle the pan with the oregano and drizzle the olive oil and lemon juice over the chicken, onion, garlic, and olives. Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 and the juices run clear.
Serve with tzatziki, lemon wedges, and warm pita.
Monday, February 3, 2014
Wednesday, January 15, 2014
In the last few weeks, I have gone from sunning myself on a beach in Africa, to bundling up in a polar vortex. I've been to Ghana five times, but the last time I was there was eight years ago. I expected to see a lot of change, but "TIA" (This Is Africa), and not much was new. Nevertheless, I thoroughly enjoyed doing a lot of nothing and eating copious amounts of fish and joloff.
Our first few days were pretty mellow which was good, since it took my luggage a few extra days to arrive. We spent some time at the Art Center, and quite a bit of time in traffic (one of the new developments is that there are a ton more cars on the roads). One of the first experiences we had was dining at La Tante. It's a restaurant near the airport that is inside of an old DC-10 plane.
I went with my usual of joloff, but guinea fowl as my protein. It was standard, but not in a bad way.
We spent Christmas afternoon away from the bustle of Accra at the Volta Hotel. The beautiful view, was unfortunately masked by some haze.
After Christmas, we drove to the village for a few days to celebrate my grandmother's 90th birthday. It was a great time to be with my family and the entire village came to celebrate. Getting to the village was a bit harrowing since our car broke down three times, but we were able to get there and back in one piece, even though it was a little shaky. Here is my grandmother showing everyone she's still got some moves.
This is a cocoa pod. The white part around the seeds is edible and tastes a bit like cheremoya. Don't make the same mistake I did and start chomping on the seeds.
Then we were back in the city for a few days filled with parties, mosquito bites, and visits to Makola Market and Nkrumah Park. On new years day, we jetted off to the Coconut Grove Beach Resort in Elmina for a few more days of blissful relaxation (and overeating).
The bustle of Makola Market
Sunset on the beach in Elmina
Drummers and dancers
It was a great time and nice to escape the cold Chicago weather. I had a blast with family and friends, read a ton, danced a little, and I'm looking forward to the next trip.
Monday, December 9, 2013
Let's end the year on a sweet note. In an effort to keep my apartment warm during this early onslaught of winter, I have actually been baking a bit more. Unfortunately, you readers haven't gotten to see the fruits of my labor, because editing photos is taxing and I've discovered I like to relax on weekends. Perhaps 2014 will bring more blogging motivation, especially since I have a few more things to share. This bread is incredibly simple and makes your home smell exactly like it should at this time of year. Warm, inviting, and incredibly cinnamon-y. It's a great treat to have on a Sunday afternoon curled up on the couch with a mug of tea and a favorite movie or to share with friends at a holiday party or with your coworkers. My point is, make this bread. Make it now and thank me later.
I hope you all have a happy, healthy, and safe holiday season. I'm looking forward to what is to come in the new year!
One year ago: Holiday Gift Guide
Two years ago: Buttermilk Fried Chicken
Three years ago: Little Ethiopia
Four years ago: Kale Salad with Spicy Peanut Dressing
Five years ago: Parmesan Thyme Crackers
Cinnamon-Swirl Chocolate Chip Bread
(Adapted from Sally's Baking Addiction)
Makes 1 9x5-inch loaf
For the cinnamon-swirl:
1 tablespoon ground cinnamon
1/3 cup granulated sugar
For the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg at room temperature
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 cup buttermilk at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray a 9x5-inch loaf pan with nonstick spray.
Make the cinnamon-swirl by mixing the cinnamon and sugar together in a small bowl. Set aside.
To make the bread:
In a large bowl, whisk the flour, baking soda and salt together. Add the chocolate chips and stir until well-combined.
In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until the mixture is smooth. Whisk in the buttermilk, vegetable oil, and vanilla extract and mix until well combined.
Slow pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix the batter.
Pour half of the batter into the prepared pan. Sprinkle the batter with 3/4 of the cinnamon sugar in an even layer. Top the cinnamon sugar with the remaining batter. Sprinkle the rest of the cinnamon sugar evenly over the top of the batter.
Cover the pan loosely with aluminum foil and bake for 45 minutes to 1 hour or until a toothpick inserted in the center of the bread comes out clean. Allow the bread to cool completely in the pan set on a rack before cutting.
Saturday, July 20, 2013
Normally the cakes I post on my birthday are for the party I usually have, but this cake was actually made for one of my dear friend's birthday last week. You really just can't go wrong with that delectable combination of chocolate and peanut butter (last year's cake was certainly an indication) and the coffee in the cake batter makes the chocolate flavor stand out even more. This is super simple to make and thanks to help from my friend, Lawrence, it was easy to decorate. After frosting the outside of the cake with chocolate frosting, we surrounded the outside with leftover peanut butter frosting from the middle and topped it with mini peanut butter cups. Delicious. I'm celebrating my own birthday today with wonderful friends in Los Angeles. It is sure to be a super fun day and I feel so lucky to have such great friends near and far.
One year ago: Tin Roof Ice Cream Cake
Two years ago: Chocolate Cupcakes with Cream Filling
Three years ago: Yellow Cake with Chocolate Buttercream
Four years ago: Root Beer Cupcakes
Five years ago: Chocolate Guinness Cupcakes
Chocolate Peanut Butter Cake
(Adapted from Tastes of Lizzy T's)
For the chocolate cake:
1 3/4 cup all-purpose flour
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup coffee at room temperature
For the peanut butter frosting:
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
2 cups powdered sugar, sifted
2-3 tablespoons whole milk
For the chocolate frosting:
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1 cup unsalted butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
1-3 tablespoons whole milk
To make the cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans.
In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Stir to make sure they are fully combined.
In a stand mixer fitted with a paddle attachment, mix the buttermilk, oil, eggs, and vanilla together until combined. With the mixer on low, slowly add in the dry ingredients. Add the coffee and mix until everything is combined. The batter will be thin.
Pour the batter into the two prepared pans. Bake for 25-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool the cakes in the pan for 5 minutes before turning out onto a cooling rack to cool completely before frosting.
To make the peanut butter frosting:
In a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter and sugar until light and creamy, about 3 minutes. With the mixer turned down to low, add the powdered sugar. Add milk a little at a time until you reach your desired consistency.
To make the chocolate frosting:
In a large bowl sift together the powdered sugar and cocoa powder.
In a mixer fitted with the paddle attachment, cream the butter for 3 minutes or until light and fluffy. With the mixer turned down to low, slowly add the powdered sugar and cocoa powder mixture. Add the salt and vanilla extract and mix until well combined. Add the milk a little at a time until you reach the desired consistency.
Friday, July 12, 2013
It may seem strange to talk about an Italian dish with French wine and Bastille Day, but when I was tasked to come up with a recipe to pair with this French Chardonnay, this was the first thing that came to mind. Arrogant Frog wine is an excellent deal. It retails for about $8 a bottle and is a great addition to any simple dinner. The chardonnay boasts nice tropical fruit and floral flavors. It's not terribly oaky like some chardonnays can be and it is very drinkable. This dish is light and perfect for summer with bold flavors from in-season tomatoes and olives. All you really need is a hunk of bread, but pasta would be a great accompaniment as well.
A light dish for summer that only needs a cold glass of wine and a few pieces of bread. You really can't go wrong with that.
*Disclaimer: I received these wines for free, opinions are my own.
One year ago: Favorite Summer No Cook Recipes
Two years ago: Grilled Peaches with Ice Cream and Blueberry Fudge
Three years ago: Oatmeal Chocolate Chip Cookies
Four years ago: Cantaloupe Sorbet
Five years ago:Blood Orangeade
(Adapted from TasteFood)
Makes 4 servings
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
3 anchovy fillets, minced
1/2 teaspoon red pepper flakes, plus 1/2 teaspoon
2 cups of cherry tomatoes
1/3 cup roughly chopped kalamata olives
1/2 cup dry white wine (I used Arrogant Frog chardonnay)
2 teaspoons capers, rinsed
1 pound shrimp, peeled and deveined
Salt to taste
Parsley for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add the garlic, anchovies, and 1/2 teaspoon chili flakes and saute for a minute or until fragrant.
Add the tomatoes, olives, wine, and capers and cook, stirring until the tomatoes break down and the sauce thickens, about 20 minutes. Taste for seasoning and adjust as needed.
In a separate skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the remaining 1/2 tablespoon of chili flakes. Add the shrimp to the pan in a single layer and season with salt. Cook until the shrimp is just cooked through, about 4 minutes.
Add the shrimp to the tomato sauce and stir to combine. Serve garnished with parsley if desired and with a baguette to sop up the wonderful juices.
Monday, June 10, 2013
Sometimes I see a recipe and rather than wait for it to gather dust on my Pinterest, I need to make it right away. Such was the case with these awesome cookies I discovered on Food Porn Daily a week ago. The next day, I was loading my cart at Whole Foods with peanut butter and chocolate chips so I could make these. The dough is simple and comes together quickly in a stand mixer, but it would be just as simple by hand. As promised, these cookies are giant, chewy, sweet, and salty. Creamy peanut butter is the perfect compliment to the dark chocolate chips and pretzels add saltiness and crunch. With the size of these, one is more than enough per person and the perfect thing to share at an impromptu barbeque/movie night with friends.
I followed this recipe as posted on the website Keep It Sweet Desserts. The only slight changes I made were using large eggs instead of extra large and a scant 3/4 cup granulated sugar.
One year ago: Bacon, Tomato, and Cheddar Breakfast Bake with Eggs
Two years ago: Blueberry Pomegranate Doughnuts
Three years ago: Apple Soju Cocktail
Four years ago: Strawberry Buttermilk Cake
Five years ago: Greek Orzo with Shrimp and Mustard-Dill Vinaigrette
Monday, June 3, 2013
It's been a while since I've been to a restaurant and felt the need to post about it immediately...or as immediately as I can with my packed schedule. When H.C. told me he was going to be in Chicago for a few days and we should get together, the first place that came to mind was Parson's Chicken & Fish. After all, it was our first visit to Longman & Eagle last year that solidified my love for Chicago as a major dining destination. I knew a restaurant by the same owners had to be just as good. Boy, was I right.
Located just a hop away from Longman & Eagle in the Logan Square neighborhood of Chicago, Parson's is destined to become a rival for best patio this summer. As of a few days ago, they still aren't serving food outside, but bar service is alive and well. Pull up a seat, play some ping pong and indulge in a Negroni slushy (or two, $8 each). These slushies are perfect on a hot and humid day. Equally enjoyable is the Red Hook ($8) which is Parson's take on a Manhattan, or if you're feeling especially bold, a shot of Malort.
You better enjoy communal sitting when you visit Parson's because that is all they offer. Inside, are small booths so you get up close and personal with strangers. Hopefully you are seated next to people who are pleasant which was not the case with our first dining companions, but the second group ended up being much more calm. However we were attracted to the menu which distracted from the brashness of our neighbors. We started with a little light fish action in the form of Hirame ($10) which is marinated in ginger and mint and served with an avocado lime emulsion and radishes. The taste of the fish gets a little lost in the marinade, but I appreciated the bright and fresh flavors especially knowing what was in store for us with the rest of the dishes we chose.
Two pieces of fried chicken ($6) are one of the best investments you can ever make. The chicken is juicy and the flavor goes all the way through from the breading to the bone. Whatever formula they use on the (delicious) fried chicken from the chicken and waffles at L&E has gained major flavor points. It's the kind of chicken you want to keep eating when you get down to the bone.
Equally as flavorful is the beer battered fish. Three pieces ($8) are great to split between two people. Just try not to hog all of the tartar sauce.
The clam roll ($10) was a little less successful in my opinion. Red onions and pickled peppers perk up the fried clams, but the cornmeal breading could have been better seasoned.
H.C. insisted that as an alternative to all of the fried foods, we have the restaurant's grilled chicken ($6 for 2 pieces) as well. I was a little doubtful until the citrus and habenero marinated bird came to the table. This is basically the best grilled chicken you will ever have where once again the flavor goes all the way to the bone.
Stuffed as I was, we had to get dessert. Initially, I thought the last thing I would want after a fried dinner, was a fried dessert, but of course Parson's gets it right with their ridiculous funnel cake ($6). The funnel cake is served on top of a browned butter pastry cream and topped with a balsamic caramel and peppercorn brittle. The tartness of the caramel and spiciness of the brittle balance the crispy and sweet dough and sweet cream.
The best thing about Parson's is that even though you indulge in what is essentially a fried dinner, you don't leave feeling overly full and gluttonous. They have perfected whatever it is that makes fried food taste light and delicious and with excellent, exceptional service and a fun atmosphere it is easy to see why there are already lines of people crowding their doors every day.
Parson's Chicken & Fish
2952 W. Armitage Ave.
Chicago, IL 60647
Monday, May 6, 2013
It's my blog's 5th birthday, so I thought I would celebrate and also by posting more than once in a month. Blogging sure has changed since this first post, but I do still enjoy capturing delicious recipes and sharing restaurant finds. I can't say I'll ever get back to a regular posting schedule, but I do hope that those readers who have stuck around continue to do so, because there is still so much tastiness to share. I've had some incredible experiences and made wonderful friends through my tiny space on the internet, and I'll treasure that forever. Stay tuned, because I really do plan on posting more than once this month. I'll have a wonderful giveaway or two soon and I will share some more restaurant deliciousness. In case you don't follow me on Twitter or Facebook (and really, what is your excuse?), I am also writing for My Daily Find Chicago. So once again, thanks for sticking around for these five fun years and cheers to more fun.
This cake was first introduced to me via White on Rice Couple, but it has been making the rounds on the internet. You can find the recipe I followed, here.
Monday, April 8, 2013
This year, I have been making a very concentrated effort to get at (at least) five servings of fruits and vegetables per day. I start each morning with a green smoothie full of blueberries, bananas, kale, and orange juice. At lunch, I mostly keep low carb with lots of greens and a little meat and at dinner I have...popcorn. It's all about balance and this is just what is working for me right now. The healthy lunches and breakfasts keep me powered through my recently insane work schedule so when I get home at night, I don't feel completely guilty reaching for the first thing on the pantry shelf. To avoid going completely off the rails, I try to keep something somewhat healthy on hand to heat up in my microwave-free kitchen when I get home at night. This soup is relatively simple to prepare and full of flavor to keep me from getting bored with an evening meal. Even though it is vegan, it's full of heartiness and I don't feel deprived after slupring a bowl full of this bright goodness.
One year ago: Brunch at Longman & Eagle
Two years ago: Thin Mint Brownies
Three years ago: Double Chocolate Butterscotch Muffins
Four years ago: Bacon and Tomato Tart
Butternut Squash and Tomato Soup
(Adapted from Bon Appetit, January 2013)
2 tablespoons extra virgin olive oil, divided
1 medium (1.5 pounds) butternut squash, halved lengthwise and seeded
4 garlic cloves, peeled
1 small yellow onion, chopped
2 teaspoons ground ginger or 1/2 teaspoon freshly grated ginger
2 teaspoons kosher salt, plus more for seasoning as needed
1/2 teaspoon ground tumeric
1 28-ounce can low-sodium, whole, peeled tomatoes, drained
1 1/2-2 cups of vegetable stock
Freshly ground black pepper
Preheat the oven to 400 degrees and line a baking sheet with tin foil. Brush the baking sheet with 1 tablespoon of olive oil and place the squash halves, cut side down on the sheet. Tuck the garlic cloves into the the hollow of each squash half. Roast for 30-45 minutes or until the squash is fork tender. When the squash has cooled, peel it from the skin and reserve the flesh as well as the roasted garlic.
Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes. Add the reserved garlic, squash, ginger, salt, tumeric, tomatoes, and vegetable stock. Stir until combined. Bring the mixture to a boil, then reduce to a simmer. Cover the pot, and cook, allowing the flavors to meld, about 20 minutes.
Use a handheld blender to puree the soup until smooth. Alternately, puree the soup in a blender in batches until it is smooth. Return to the Dutch oven over medium heat. Season again as needed and ladle the soup into serving bowls. Top each bowl with a little bit of freshly ground black pepper.
Thursday, March 28, 2013
It's been some time since my last post, but with Easter around the corner, I thought this would be the perfect moment to dig through the archives and share some of my favorite recipes that would go well with any spring feast. Spring hasn't quite sprung yet here in Chicago (though the upcoming weekend weather forecast has me more optimistic), but here are some recipes to get you in the mood for the season.
Hot Cross Buns are a traditional Easter treat.
Sticky Meyer Lemon Rolls are addictive, and best shared with a group at brunch.
Consider this light and relatively healthy savory spinach bread pudding.
I'm definitely missing California berries. Try using some in these awesome strawberry cheesecake muffins.
Asparagus is just coming into season and this simple asparagus mimosa is a great, fresh way to use them.
This strawberry and lemon curd tart is one of my favorite ways to bridge the gap with winter citrus and spring berries. Even though temperatures are still a bit chilly in Chicago, this reminds me that warmer days are around the corner.
As always, I hope you enjoy the holiday with family and friends that you love.