Category Archives: Kitchen Shenanigans

My Favorite Chicken Dish, Over Rice Pilaf

This recipe is easy enough for a Monday night meal, when you are running on fumes and are still bitter that the weekend has come and gone.

Ingredients:

1 container vine tomatoes, half a white onion, 2 garlic cloves minced and as many green olives as you like. I use about a cup of them, halved. But I love the salty flavor.

Ingredients

 

 

 

 

 

 

 

and of course the chicken…

Chicken Cutlets

 

 

 

 

 

 

 

 

Coat both sides generously with salt and pepper (like all your meat).

Heat olive oil in a large skillet, brown both sides of chicken. Remove when you still see a bit of pink in the middle, it will finish in a minute.

While the chicken is going, start the rice pilaf.

Rice Pilaf

Heat generous amount of EVOO and then add broken noodles about 1 to 1/2 inch in length (vermicelli or this spaghetti works). Cook on medium until golden brown, add 1 cup rice and heat. Finally add 2 cups chicken broth, bring to a boil, then reduce to low and cover. Cooks in about 20 minutes. Don’t stir it people!

Food Cooking

Since the chicken is browned and the rice simmering you can finish the dish.

Heat up a little more EVOO in your chicken skillet and cook your garlic and onions until translucent. Next add tomatoes and chicken back to skillet. Simmer on medium-low, covered.

meal

I don’t have plated picture because I had to go to work. But it was delicious when I got home!

Blueberry Lemon Breakfast Cake, a Family Favorite!

Perhaps not the easiest of recipes to make while a one-year old tugs at your apron strings, literally, but worth the hassle for sure.

It is fresh, light and delicious. Perfect for summer.

Ingredients 

1/2 cup unsalted butter, at room temp.

 lemon zest from one large lemon, or 2 tsp.

 generous 3/4 cup sugar, and 1 tbsp. to sprinkle on top of cake

1 egg at room temp.

1 tsp. vanilla

2 cups of flour- set aside 1/4 cup of this to toss with blueberries

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

*1/2 buttermilk

*to make homemade buttermilk, you simply squeeze some juice from 1/2 of the lemon you just zested into a cup. Add 1/2 cup of milk to the lemon juice and let it sit for about 2-3 minutes before adding to batter.

Blueberry cake ingrediants

Instructions

1. Preheat over to 350 degrees Fahrenheit. Cream butter, lemon zest and sugar until fluffy. Add the egg and vanilla and beat until combined.

2. Toss the blueberries with 1/4 cup flour and set aside. Get your buttermilk going now if you intend on making it yourself.

3. Whisk together with flour, baking powder and salt. Grease a 9-inch baking dish with butter or coat with non-stick spray.

4. Add the dry ingredients and the buttermilk a little at a time to the batter. Alternating between the dry ingredients and the buttermilk.

5. Fold in blueberries and add to dish. Bake for 35-45 minutes. My oven is closer to 45 minutes.

Enjoy!

I should note that if you add a full cup of buttermilk you get more of breakfast tart. I tried it out last time I made it and I like that variation of the recipe as well.

Easy Peasy Blueberry Muffins

So, I love to cook. Always have really. I remember being so excited when it came time for the cooking portion of the home economics class I took in highschool. Actually, I took a home economics class at all the high schools I attended. Yes, plural. I just have always loved to cook, and after many years of making shitty dishes I finally learned the basics of cooking when I lived overseas in Italy.

Lone Blueberry Muffin

Cooking makes me happy and relaxes me; even though the kitchens ends up in complete disarray when I am done. I love watching cooking shows and competitions. I want all the kitchen gadgets I can fit in my drawers. I wear an apron when I enter my sanctuary and I love to capture my creations on camera! Trying out new recipes and new food is my idea of a good time. I love shopping for new serve ware and I have a fucking theme in my kitchen. I like to describe myself as a self-proclaimed foody and amateur cook.

Anyway, I was never a sweets person before Charlotte, so my baking skills were at a fifth-grade level. At best. I burned prepackaged cookies. I mean seriously; break off, put on cookie sheet, bake for 7 minutes. Burned. Always. I don’t know. But when I was pregnant with Charlotte that all changed, and the need to learn to bake was born.

I love muffins, and they are a super easy way to learn how to bake from scratch. My husband especially loves blueberries, so this is a recipe I make often. They are not too sweet, so perfect for breakfast, and just sweet enough that I can have one at night to quiet a craving.

Ingredients:

2 cups blueberries

2 eggs (room temp)

3 tsp baking powder

3 cups flour

1 1/4 tsp salt

1 1/4 cup sugar

1 1/2 tsp vanilla

6 tbsp butter (room temp)

1 cup milk

Instructions:

Preheat oven to 375. Combine butter and sugar in mixer. Once mixed, add eggs,

vanilla and then slowly add the milk. While that is mixing combine dry ingredients.

Slowly add the dry ingredients to the batter.

Lastly, fold in the blueberries carefully.

Fill your muffin trays fitted with cupcake liners 3/4 full of batter.

Bake at 375 for about 25 minutes.

Blueberry Mixer Photo
Mixing the ingredients!
Blueberry Fold in Berries
Carefully fold in blueberries. Makes roughly 12.

These muffins are super easy and delicious. Not to mention, few ingredients are involved so the cost to make these is on the low side!

Blueberry Freshly Baked

 

Grab a cup of coffee, a muffin and get to it!