Posts tagged organic
lamb, mint, and pea orecchiette

We have been so lucky.  Since Henry was born we have been able to avoid cooking in the kitchen for almost 3 weeks. Our nearest and dearest friends have taken amazing care of us and have brought over nutritious and delicious meals. From chicken pot pie, to kale salad, to fajitas, to lemon pepper chicken, to homemade pizzas, to stir fries, and so many more, we have truly been overwhelmed by the love and care of our friends. It cannot be stressed how amazing it was to not have to think about, worry about, or shop for dinner.  We were really able to focus on Henry and figuring out his needs and were able to avoid the frenzy of cooking and juggling the baby. Unfortunately, preparing dinner has now become a daunting task and I feel quite shy about being in the kitchen and trying to make sure Henry isn't having a meltdown. But timing dinner and naps is unreliable at this early stage. Thankfully, our friends, Lauren and Mark, have helped us with this big transition. They currently use Blue Apron as a weekly meal delivery service and generously gave us a free week trial of meals. We received our package yesterday and everything was fresh and perfectly portioned. All I needed to do was mix it up on the stove top and enjoy. With Henry as my sous chef, we prepped and cooked our first Blue Apron recipe and we loved it!  It was so simple and the recipe was complete in 20 minutes.  This service is perfect for new families and David and I are thinking about extending our membership now. The service provides you with recipe cards for each meal that you can then use again in the future if you decide not to use the delivery service again. So it is a win-win situation!


Henry was an excellent sous chef in his rocking chair on the floor. I kept holding my breathe and hoping he would stay content while I told him what I was doing on the counter and stove top. Hopefully in the future he can help his momma out with a little more of a hands on approach.


Orecchiette Pasta

English peas

3 cloves of garlic

1 bunch of mint

1 lemon (for zest and juice)

1 purple spring onion

8oz ground lamb

2 tablespoons butter

1/4 cup Parmesan cheese


Cook the pasta and reserve 1 cup of water. In a pan, heat up 1 tablespoon of olive oil and saute diced onion and diced garlic cloves for 2-3 minutes or until fragrant. Add the ground lamb and cook through. Season with salt and pepper. Add peas, 2 teaspoons of lemon zest, squeezed lemon juice, butter, Parmesan cheese, and cooked pasta. Add the reserved water slowly to create a light sauce. Cook together for 2-3 minutes, serve and enjoy!

braised chicken thighs with tomatillo sauce

Last night we were a little adventurous. We knew we wanted to cook something that could last a few nights but we wanted it to be a new recipe which is always a little risky. What if we make a huge batch of something nasty?  Do we push through it all week long or decide to throw away a perfectly good meal because we don't find it to our liking? Having had a lot of red meat lately (which I have been craving!), we settled on a chicken dish. A lot of pregnant women have an aversion to chicken.  While I don't hate it right now, neither do I go searching for it. This added an additional element of surprise to dinner: would I be able to even tolerate the meal based on its protein?  The answer was thankfully a resounding yes. As a one pot meal, it practically cooked itself and it was so flavorful and simple to piece together that I am sure it will get added to our rotation of repeat meals. Ingredients:

6 bone in chicken thighs

3 cups of chicken stock

3 jars of salsa verde (approx 5-10oz)

1 jalapeno diced

1 carrot diced

3 garlic cloves diced

1 yellow onion diced

2 bay leaves

Olive oil

Canola oil

Salt and Pepper

Start by heating up a tablespoon of olive oil and a tablespoon of canola oil in a braising pot. When the oils are almost smoking, add the chicken thighs which should be seasoned with salt and pepper skin down until the skin is browned (approx 5-7 minutes). Flip the chicken over and add in the onion, jalapeno, garlic, bay leaves, carrot to the pot for about 5 minutes or until the garlic becomes fragrant. Add in the salsa verde and the chicken stock. Bring to a boil. Cover and reduce to a simmer for 1 hour. Serve in a bowl over rice and with warmed tortillas.

mezzaluna spinach soup

Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments.  This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living. 1 box mezzaluna tortellini pasta

1 can 28oz diced tomatoes

6-8 cups vegetable stock

1 can white beans

1 bag of baby spinach

1 onion diced

3 garlic gloves diced

salt, pepper, red pepper flakes

Parmesan cheese

Screen Shot 2014-05-21 at 3.41.45 PM

In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.

Screen Shot 2014-05-21 at 3.42.02 PM

Add the broth, spices to taste, diced tomatoes and bring to a boil.  Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.

Screen Shot 2014-05-21 at 3.42.19 PM

Serve with Parmesan cheese and enjoy!

asian roasted brussels sprouts

I love Brussels Sprouts.  It could be because those little cabbages are super cute but the flavor always hits the spot. They could be cooked in any fashion and I would probably enjoy them. Recently at my friend Rodney's house, he roasted them with some Asian flavors and this really enhanced this side dish for me. Prepared this way, they were so light and fresh. In an attempt to replicate this dish, I roasted some Brussels Sprouts last night and have now found my latest obsession. Seriously though I crave them now at every meal! Ingredients:

1-2 lbs Brussels Sprouts, cut in half

juice of half of lemon

olive oil

salt and pepper

1/3 cup of fish sauce

1/4 cup of water

red pepper flakes

1/4 suagr

1 garlic cloves

Preheat the oven to 400.  On a roasting pan, toss the sprouts with olive oil, salt and pepper.  Lay the sprouts soft side down so that they really roast up and darken. Bake them for 20-25 minutes. In a bowl, toss together the vinaigrette ingredients. When the sprouts are done, toss them with the vinaigrette and serve.  It is seriously so easy and insanely flavorful!

Screen Shot 2014-04-28 at 8.05.16 PM

Screen Shot 2014-04-28 at 8.05.29 PM

spicy dr. pepper pulled pork

When David was elbow deep in plaster and fixing our kitchen ceiling, I felt a little useless (post to follow soon about the Home Improvement Project). I know I am pregnant and I can't be standing on ladders or near a work site, but I still wanted to help him. David's weakness is Dr. Pepper. If left to his own devices he would drink himself silly.  Rhee Drummond , of the Pioneer Woman cooking empire, has an interesting pulled pork recipe with Dr. Pepper as a main ingredient. Dashing out to Whole Foods, I bought my supplies and put together the recipe. So as David plastered and painted, the pulled pork cooked slowly in the oven bathing the home in a delicious aroma. It was quite a nice Sunday after all. David was excited with the progress he was making on the project and I was thrilled that even though it was a DIY project that it would in fact be complete within the confines of the week. The rain outside made working inside desirable and the meal basting in the oven promised a scrumptious dinner to end on. And, it was. IMG_5604



Screen Shot 2014-04-28 at 11.13.13 AM


spicy sausage & arugala naan pizza

Screen Shot 2014-04-15 at 9.14.09 AM 10 weeks.  That's all that is possibly left until we meet out little guy.  In some ways, 10 weeks still feels luxurious and distant and in other instances it feels like a blink away. Of course we are excited for the day to come but there is always so much on the "to-do" list.  Regardless of our planning though, I am sure he will come whenever he is ready to grace us with his presence! This week, 30 weeks pregnant, marked a change in my energy level.  My second trimester energy high is starting to wane a bit and I am curious if the crushing first trimester exhaustion that I have had an extended reprieve from is returning. Getting through the day isn't too challenging but I definitely feel the day on my bones when I ride home and in my muscles when I finally collapse on the couch. Quick and easy dinners are therefore a major necessity now. This latest naan pizza was so simple that it might become my next obsession.


4 Naan

tomato paste

ricotta cheese

1 Spicy Sausage

1 red onion

parmesan cheese

red pepper flakes, salt, pepper

olive oil


Preheat the oven to 425.  On a baking sheet lay out the 4 naan.  Mix 4 tablespoons of tomato paste with 4 tablespoons of water. Spread this mixture over the naan, leaving a little room at the edges for "crust." Lay some thin slices of red onion on top of the sauce, crumple the ricotta cheese and scatter over sauce, sprinkle parmesan cheese, red pepper flakes, salt, and pepper. Remove sausage from casing and crumble and distribute over the 4 naan. Drizzle olive oil on each naan. Bake in the over for 16 minutes. Once the time is up, top each pizza with arugula, serve, and enjoy!

roasted chicken and root vegetables

The picture associated with this meal does not do it justice. I should have taken the shot before David carved the chicken, but the smells of the delicious meal had permeated the house for 90 minutes and we were ravenous to begin dinner. The chicken's photo shoot was rushed but boy oh boy did we savor this meal. We actually even broke out into a little "fight" over the potatoes and whose plate was perhaps being too potato gluttonous! So even though this picture is a bit underwhelming, we had to post about the meal in order to add it to our growing list of delicious dinner options. Screen Shot 2014-03-03 at 1.02.18 PM


1  4lb chicken

salt, pepper

1 stick of butter

chicken stock

1-1.5lb of fingerling potatoes, cut in half lengthwise

4 carrots, cut into 1-2inch sections

2-3 yellow onions, cut into quarters

1 lemon

1 head of garlic

In a roasting pan create a "bed" of carrots, potatoes, and onions. Pour 1 cup of chicken stock over the bead of veggies. Rinse the chicken and stuff the chicken with the lemon cut in half and the head of garlic cut in half . Seal cavity with a toothpick. Bring the stick of butter to room temperature and smear all over the chicken, even between the skin and breast meat if possible. Generously sprinkle pepper and salt all over the chicken. Bake the chicken for 30 minutes at 425, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for another 30 minutes, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for a final 30 minutes. Take out of the oven and wrap tightly in aluminum foil for 20 minutes to let the juices set. Carve and serve with the roasted veggies!!

spinach & fruit salad

Screen Shot 2014-03-02 at 1.39.38 PM I have decided that the best way to beat the winter blues is by making summertime lunches. With another snow storm approaching, we have decided to focus on our countdown to our "babymoon" in 18 days!! In just a little over two weeks, we will be packing our suitcases full of shorts, bathing suits, and tank tops and heading away from this arctic chill that won't shake Boston and onto the sunny beaches of the Caribbean.  While I still enjoy my belly warming meals for dinner, lunchtime has become a time for light, crisp, and citrus infused meals.  While David and Laura painted the nursery upstairs (I will post pictures soon!), I busiest myself in the kitchen tossing everything "summer" into a salad bowl. The final result was exactly the slice of summer I was aiming for.

Screen Shot 2014-03-02 at 1.39.52 PM

In a salad bowl toss together:

baby spinach

1 diced apple

1/2 diced blood orange

1/2 diced avocado

1/4 cup dried cherries

1 cup yellow tomatoes cut in half

1/4 cup diced strawberries

drizzle of fig balsamic dressing

Salad is best paired with Girl Scout Cookies, preferable Thin Mints and Caramel Delights...

fresh bruschetta

Screen Shot 2014-02-07 at 7.13.53 AM On snow days, I am all about comfort food. Give me macaroni and cheese, meatloaf, or a hot minestrone soup. My belly demands the warm comfort of rich, savory foods. This last storm though was a little different. While David shoveled us out of almost twelve inches of snow, I diced up some tomatoes tossed them with some oil and vinegar and toasted a baguette.  Dinner was light, cool, crisp, and clean and the bruschetta was just delicious (even if it wasn't my usual macaroni and cheese)! I  burnt my finger a little while toasting the bread because I was over-zealous is my desire to eat this up immediately, so be careful when you flip the toasts.


2 cartons of red cherry tomatoes

2 cartons of yellow cherry tomatoes

balsamic vinegar

olive oil





red pepper flakes


In a frying pan, toast 5-6 cloves of garlic in olive oil until they are golden brown. Transfer the garlic and oil to a medium size bowl.  Slice the tomatoes in half length-wise and add them to the bowl. Bunch basil together on a cutting board and slice into thin strips, add these as well to the bowl. Sprinkle some salt and pepper and red pepper flakes into the mix. Toss in about 1-2 tablespoons of balsamic vinegar. Mix everything together and taste.  Add whatever you feel you want more of.  Set aside to let the bruschetta juices mix together and become amazing. Then slice the baguette. In the same frying pan that you browned the garlic, add a tablespoon of butter and place the slices of baguette into the frying pan to toast. Flip the toasts after 1-2 minutes to brown both sides (add more butter if necessary so as not to burn the toast). Transfer to a serving plate. Enjoy!!

soy-braised short ribs with sugar snap peas

I love three day weekends!  It would be amazing to have one every weekend. Three days is just enough time to fully recharge one's battery, check off items from the to-do list, and, for teachers, have time to grade without having to compromise on time with a loved one.  I had such a good weekend of all of this. And, of course the time spent with friends and David was the best. How did we tie together this delightful winter treat?  By cooking up a delicious crockpot dinner by Real Simple. Screen Shot 2014-01-20 at 7.05.36 PM

vegetable chili with quinoa

Screen Shot 2014-01-13 at 2.34.40 PM On New Year's Eve, David's co-worker invited us to her home for an afternoon shindig. It was really nice to spend time with his work friends who are collectively hilarious and welcoming. While chatting around the kitchen island, we snacked and shared various stories.  A few soups were also served to keep everyone warm on an otherwise quite cold afternoon. David enjoyed his vegetable chili so much that he asked for the recipe and we immediately replicated it for ourselves. Thank you so much for sharing it with us!! Not one for leftovers, David has been enjoying this meal over the course of a few days.

2 28oz cans of diced tomatoes

2 14oz cans of black beans, rinsed

1 cup of quinoa

1 onion diced

1 red pepper diced

4 carrots diced

4 garlic cloves diced

2 tablespoons cumin

4 cups vegetable stock

1 tablespoon red pepper flakes

Salt and pepper

Olive oil

In a large pot heat olive oil and saute the onions and garlic for about 5-7 minutes over medium heat. When the onions and garlic are translucent and fragrant, add the cumin and mix in for another minute. Pour in the vegetable stock, tomatoes, red pepper flakes, salt, pepper, and beans. Bring to a boil. Once boiling, add the quinoa, reduce heat to a simmer and partially cover the pot for about 10-12 minutes. Uncover the lid and stir all of the ingredients. Add the red pepper and carrots and cook on medium low heat for another 4-5 minutes. Serve and enjoy!!

hearty basil minestrone soup with lentils

I have been a bit negligent on sharing recipes since we learned we were pregnant and the school year kicked into high gear.  While we have been eating, I haven't been sharing. Recently, we prepared and ate Eat Live Run's shredded beef enchilada recipe and it was delicious. But once the meal was prepared I went into a feeding frenzy and gobbled it up before I could snap a photo of the delicious meal. Clearly, I need to snack these days while preparing dinner if I want to keep blogging about our recipes! So on Monday night that is exactly what I did. While snacking on some chips and salsa, I prepared this absolutely delicious hearty basil minestrone soup with lentils.  We ate it a a friend's house during the holiday season and it was such a belly warming meal that I have been craving it ever since.

Screen Shot 2014-01-07 at 2.14.22 PM

It is sort of a hodgepodge meal that can be made in a variety ways, but it is delicious and was super quick to throw together, which is always a must after a busy work day.

Olive Oil

1 onion chopped

2 cups of pasta (I used penne noodles because it is what we had but you could really use anything including big lasagna noodles which you could break up with a fork)

4 garlic cloves chopped

3 carrots chopped

1 bunch of kale, de-stemmed and coarsely chopped

2 celery sticks chopped

6 cups of vegetable broth

1 28oz can of diced tomatoes

2 bay leaves

4 tablespoons of basil.

1 cup of cooked lentils

In a small saucepan, prepare the lentils according to the package and set aside to incorporate into the soup.

In a large pot, add the olive oil and onions and saute on medium heat for about 7-10 minutes or until the onions are golden and fragrant. Add the garlic, celery, and carrots and stir for another 5 minutes. Add the tomatoes, bay leaves, and broth.  Add a dash of salt, some pepper and red pepper flakes. Bring to a boil. Once boiling add the pasta in order to cook. Once the pasta is cooked to al dente, stir in the kale and let wilt. Finally stir in the cup of lentils and the 4 tablespoons of basil.  Serve by topping with fresh grated Parmesan cheese and enjoy (particularly if it is a cold night!).

elr's spicy thai sprimp skillet

We were all set to make meatloaf last night. I had been dreaming about that hefty loaf of meat for a week. David was on board and all that was needed were the ingredients. Then browsing through the list of blogs that I follow I saw eat, live, run's latest culinary post. The image of her Spicy Thai Shrimp Skillet changed everything. Asian food is my go to food. I could eat Thai food every single night. There is never a week or day in which I am not craving it.  So to see a homemade Thai dish that David would most likely also enjoy really had me intrigued. Rushing off to Whole Foods, I ditched the meatloaf for another time and loaded up on the new ingredients. The recipe was incredibly easy to make. Her blog stated that it took 30 minutes and she was right. The only piece of the meal we had to "wait" on was the rice. Everything else cooking up within minutes.  It was really delicious and yet again we are looking forward to the leftovers! Screen Shot 2013-11-21 at 7.37.26 AM

eric's chicken noodle soup

On Saturday afternoon, we invited our college friends over for a turkey dinner potluck. It was so much fun. Of course, I loved being with everyone and sharing a meal around the table together as a family. And, the food was quite delicious as well. We prepared the turkey, stuffing, and gravy and each friend brought a family favorite along for a side or for dessert. The house was warm with Thanksgiving aromas. It was a decadent meal and there were a few of us who wished we could curl up on the couch in our stretchy pants. As was inevitable, David and I were left with so many leftovers. We were a little perplexed with how to handle all of the remaining turkey. I have never been very good at re-purposing leftovers. Thankfully, Eric, Laura's husband, shared his delicious chicken noodle soup recipe which we substituted with our turkey meat. Coming home from work tonight, this meal was easy to whip together and so delicious. We are both excited to eat these leftovers again tomorrow night. And, to be honest I see this becoming a staple in our home. Thanks Eric!!


Roast chicken or turkey leftovers (we used 2 legs, a little breast meat and 2 wings from the turkey)

2 carrots

2 celery sticks

chicken stock (enough for 6-8 cups)

rice noodles



olive oil

red pepper flakes




salt and pepper

Screen Shot 2013-11-18 at 7.33.39 PMStart by heating olive oil in a pot. Saute chopped onion and 4 diced garlic cloves until translucent.

IMG_5197Add in the turkey or chicken leftovers. Cook together with the onion and garlic for 3-4 minutes until meat is warmed through and browns a little on the edges.

IMG_5199Add in the chopped carrots, celery and the spices: 2 tsp basil, 1 tsp marjoram, 1 tsp tarragon, 1 tsp salt, 1 tsp pepper, 2 tsp red pepper flakes. Saute together and cook 2-3 minutes.

IMG_5200Pour in the chicken stock. I added about 8 cups of the broth. Bring to a rolling boil and then cover and simmer for 30-40 minutes. Finally, add in the rice noodles and cover the soup again for 5-8 minutes to cook the noodles. Serve and truly enjoy!



butternut squash ravioli w/ browned butter, sage, & balsamic reduction

It is officially Fall in New England. The telltale signs are clearly present: cooler temperatures, an earlier sunset, turning leaves on trees and smalls piles of them on the ground, pumpkins on porches, people rushing by with pumpkin spiced lattes wearing sweaters, flannel, scarves, and, my favorite, the puffy vest! It is my absolutely favorite time in Boston. My wavy hair dislikes the heat and humidity of the Summer, the Spring is always so busy as a teacher trying to get through everything before the end of the school year, and Winter is beautiful and cozy and filled with snow-time activities but the darkness usually gets to me by the end of January. Fall is simply the best. The weather, the clothes, and the food are some of my favorite things. This recipe was first introduced to me by my friend, Lauren, and has since become a fall staple. Ingredients:

1 butternut squash

1/4 cup of balsamic vinegar

1/4 cup of brown sugar

4 tablespoons butter

4-6 sage leaves

nutmeg, salt, pepper

Olive Oil

1 package frozen or fresh ravioli

Parmesan Cheese

Screen Shot 2013-10-06 at 6.43.21 PM

Start by peeling and scooping the seeds out of a butternut squash. Then dice it up into 1-2 inch cubes.

Screen Shot 2013-10-06 at 6.43.36 PMLay the butternut squash in a casserole dish. Screen Shot 2013-10-06 at 6.43.50 PMDrizzle with olive oil, Sprinkle generously with pepper and nutmeg and a dash of salt. Bake at 350 for 35 minutes. Take out the butternut squash and toss making sure all of the squash is coated in the oil and spices. Place it back in the oven for another 20-30 minutes, until the squash is cooked thoroughly.

Screen Shot 2013-10-06 at 6.44.04 PMMeanwhile, add the balsamic vinegar and brown sugar to a small saucepan. Bring to a boil, reduce, and simmer covered for 5 minutes. Screen Shot 2013-10-06 at 6.44.16 PMIn a small frying pan, melt the butter and brown, toss in the sage and simmer 5 minutes or so. Screen Shot 2013-10-06 at 6.44.37 PMPrepare the ravioli according to the package. When all ingredients are done, toss together: ravioli, butternut squash, sage and butter sauce, and balsamic reduction into a bowl.

Screen Shot 2013-10-06 at 6.44.47 PM

Plate and top with fresh Parmesan cheese. Enjoy!!

shiraz braised beef over linguine

This is one of our favorite recipes. It is easy to pull together and always fills the house with a delicious, decadent aroma. David went out last night to play tennis with a co-worker and I thought it would be a great opportunity to spend my evening making this dish, drinking a glass of wine, listening to music, and reading. I recently discovered the wine company 19 Crimes and wanted to try cooking with it (while also partaking in my own glass). It was a relaxing way to end a Wednesday night after a full day of classes and grading. Ingredients:

1 celery stick

2 sprigs of fresh thyme

2 bay leaves

Kitchen twine

1 onion

6 garlic cloves

2lbs stewing beef

6oz pancetta

2 cups of shiraz (or another red wine if you prefer something different)

14oz can diced tomato

Fresh Basil


Screen Shot 2013-09-12 at 8.48.38 AM

After washing the celery lay the thyme and bay leaves into the ridge of the stalk and wrap with twine.  Set the herb bundle aside.

Screen Shot 2013-09-12 at 8.48.57 AM

In a deep sided pot, add the diced onion and garlic and sauté in 1 tablespoon of oil olive until the onions and garlic have softened. Approx 2-3 minutes.

Screen Shot 2013-09-12 at 8.49.16 AM

Add the beef and pancetta.  Add pepper and salt and brown for approximately 3 minutes.

Screen Shot 2013-09-12 at 8.49.36 AM

Pour in the red wine and bring to a boil for 2 minutes.

Screen Shot 2013-09-12 at 8.49.53 AM

Add in the diced tomatoes and the herb bundle. Cover and reduce heat to a simmer for 2 hours.

Screen Shot 2013-09-12 at 8.50.44 AM

Once done, lift the lid and add in a handful of chopped fresh basil.

Screen Shot 2013-09-12 at 8.51.02 AM

Serve over pasta and enjoy!

spicy coconut chicken

Almost a year ago, during my visit with Bryan & Jessie and the littles, I had the pleasure of eating a delicious one pot spicy coconut curry whipped up in their kitchen. Since then I have dreamt about those flavors and the smoothness of the rice.  It was a delicate risotto, yet the spices exploded on the palette. Jessie shared that the recipe had originally been Martha Stewart's, but that she had added and subtracted from Martha's creation. Similarly, I used Martha's recipe as a base but kicked it up a notch with some extra heat.  It was delicious and I am excited for the leftovers tomorrow! Screen Shot 2013-08-29 at 7.53.16 PM

Start with 2 red peppers and if you want some extra kick add 2-4 cherry peppers. Wash, remove ribs and seeds, and cut into 1 inch strips

Screen Shot 2013-08-29 at 7.53.37 PM

Wash and cut the ends off of 3/4lbs of string beans and set aside with the peppers.

Screen Shot 2013-08-29 at 7.53.56 PM

Cut 2 pounds of boneless, skinless chicken thighs into cubes, season with salt and pepper and cook in a Dutch Oven that has been sprinkled with olive oil. Brown all sides about 6 minutes. Transfer the chicken to a plate and set aside.

Screen Shot 2013-08-29 at 7.54.12 PM

Now it is time to create the broth. Add one can of light coconut milk, 3 tablespoons of Thai Red Curry Paste with Garlic, 1.5 cups of chicken broth, and 1/2 cup Thai simmer sauce (I purchased mine at Trader Joe's). Bring the broth to boil.

Screen Shot 2013-08-29 at 7.54.27 PM

Once a rolling boil is started, add 1 cup of jasmine rice and chicken. Lower heat on stove and cover for 15 minutes. After the 15 minutes, toss in the peppers and green beans in and cover for another 10 minutes.

Screen Shot 2013-08-29 at 7.54.39 PM

Mix it all and test to make sure that rice is cooked through and enjoy!

Screen Shot 2013-08-29 at 7.54.56 PM

proscuitto and heirloom tomato pizza

Mmmm I love pizza. I could eat it every single day although my waistline would not appreciate my indulgence. After a restful day at the beach with Laura though I decided to treat myself to a semi-homemade pizza.  David didn't seem to complain as he noshed it down one scrumptious bite after the other. Screen Shot 2013-08-19 at 6.41.34 PM

This is a multi-grain pizza dough that I purchased from Whole Foods (a little bit of cheat..shhh) But I have also made this dough which is delicious and as the title suggests easy: dough

Screen Shot 2013-08-19 at 6.42.10 PM

Roll the dough out using a rolling pin and a touch of flour and place the dough on a baking dish

Screen Shot 2013-08-19 at 6.42.51 PM

Now the fun part. Spread a layer of your favorite tomato sauce around the dough leaving about inch to 1/2 inch un-sauced around the crust. Here I added some slices of heirloom tomatoes. Screen Shot 2013-08-19 at 6.43.15 PM

Then top the pizza with fresh basil Screen Shot 2013-08-19 at 6.43.33 PM

Toss some chopped chives around the top to add a little spice. Screen Shot 2013-08-19 at 6.43.57 PM

Layer slices of italian proscuittoScreen Shot 2013-08-19 at 6.44.13 PM

Top with shredded mozzarella cheese and bake at 450 for 15mins or until the crust is brown and the cheese is bubbly.Screen Shot 2013-08-19 at 6.44.38 PM

Enjoy.  I know I did!

garlic chicken

David has a number of recipes that he is "king" of in the house. One of my favorites that he makes is garlic chicken. David used to prepare chicken this way growing up in South Florida. When we first started dating, we tried to prepare our family favorites. Each week, one of us would treat the other to an "oldie but goody."  On one such night, I was introduced to this chicken recipe.  According to David, garlic chicken is quick, easy, and he promised delicious. On that first night of preparing a bird like this, he headed into the kitchen and I waited to taste the results. And, our favorite garlic chicken was born for our house! Screen Shot 2013-08-18 at 5.44.13 PM

Garlic chicken starts with a bone in chicken breast.

Screen Shot 2013-08-18 at 5.44.35 PM

Seasoning include onion powder, garlic powder, red pepper flakes, and black pepper.

Screen Shot 2013-08-18 at 5.44.50 PM

Melt 1 tablespoon of butter. Using a brush, cover the chicken breast in the melted butter. Lift up the skin and make sure to butter under the skin as well. Screen Shot 2013-08-18 at 5.45.06 PM

You can also use olive oil if you prefer instead of butter and both ways are delicious.  Once the breast is covered in the butter, it is time to season it.

Screen Shot 2013-08-18 at 5.45.21 PM

Season the chicken all over with garlic powder, onion powder, red pepper flakes, and black pepper. David absolutely covers the chicken in the seasonings. His opinion is that you cannot overdo the spices!  Bake the chicken at 300 for 1hr.

Screen Shot 2013-08-18 at 5.45.43 PM

Remove from the oven and enjoy a truly delicious, crispy, chicken dinner.  We plate our garlic chicken with our favorite kale salad obsession!