Greek Chicken Bake

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

For serving
Tzatziki
Extra lemon wedges
Warm pita

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.

Printable Recipe

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes

Since my first experience with spaghetti squash, I have been eager to try it again. This recipe is more of a complete meal and very easy to make. You just have to give yourself enough time because the roasting of the squash takes a while. I made a few changes to lighten things up, but it's still a substantial meal that will have you feeling full. There was quite a bit of the sausage mixture left after a few servings of this. The leftovers were great, re-heated and topped with a fried egg.


One year ago: Brunch at Vu
Two years ago: Brown Sugar Ice Cream
Three years ago: Asparagus with Blood Oranges

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes
(Adapted from Serious Eats)

*Note: If you can't find sun-dried tomatoes not packed in oil, use oil-packed tomatoes and replace the olive oil with oil from the tomato jar.

Makes 4 servings

1 small spaghetti squash (about 2 pounds)
2 tablespoons extra virgin olive oil, divided
Salt and pepper
4 cloves garlic, minced
12 ounces spicy Italian chicken
10 ounces chopped kale
1/2 cup low-sodium chicken broth
3 ounces julienned sun-dried tomatoes not in oil
1/4-1/2 teaspoon red pepper flakes, depending on your taste
1/4 cup grated Parmesan cheese
4 ounces fresh mozzarella, diced


Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.

Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using a fork to remove the spaghetti. Toss the squash with one tablespoon of olive oil. Season the squash with salt and pepper and set aside.

When the squash has about 30 minutes left to cook, heat the remaining olive oil in a large skillet. Add the sausage and garlic and cook, stirring often, until the sausage is cooked through, about 12 minutes. Remove the sausage from the pan with a slotted spoon

Add the kale and chicken broth to the pan and cover. Cook for about 5 minutes until the kale has wilted. Add the sausage back to the pan along with the tomatoes, red pepper flakes, and Parmesan cheese to the skillet, tossing to combine. Adjust the seasonings to taste.

Serve the sausage mixture on a bed of spaghetti squash, dotted with pieces of mozzarella cheese.

Printable Recipe

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

Serious Eats has long been one of my favorite websites for food news, reviews, and recipes. It's one of the websites that inspired me to start blogging nearly four years ago and I turn to it often for inspiration. At the end of last year, Serious Eats published their first cookbook and did a series of posts on some of the recipes. This one caught my eye immediately. It's been a while since I've been to New York, but I have vivid memories of these Halal carts, even though I never had a chance to try them.  It's good to know I can have this deliciousness without having to fly all the way to New York. The chicken is savory and flavorful while the rice has a slight warmth. The sauce at first taste, may seem too sweet, but really works when mixed with the rice and chicken and cools everything down. I didn't have any Harissa on hand so I used Nando's peri peri sauce which worked well. I have a major aversion to iceberg lettuce so I used butter lettuce which added that nice crunch. I will definitely be making this again when I get a craving for street food at home.





One year ago: 8oz Burger Bar
Two years ago: Asian Turkey Cabbage Cups
Three years ago: Greek Turkey Burgers


Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce
(Adapted from Serious Eats)

Makes 6-8 servings

*Note: The original recipe says not to marinate the chicken for more than four hours or it will turn mushy. I marinated for two hours

For the chicken:
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1/2 teaspoon ground coriander
5 garlic cloves, grated on a microplane
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 3/4 pound boneless, skinless chicken thighs, trimmed of excess fat (8 thighs)
1 tablespoon canola oil

For the rice:
2 tablespoons unsalted butter
1/2 teaspoon tumeric
1/4 teaspoon ground cumin
1 1/2 cups long grain white rice
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

For the sauce:
1/4 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon freshly squeezed lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

For serving:
1 head butter lettuce, shredded
1 tomato, diced
Pocketless pita bread, brushed in butter, toasted, and cut into strips
Hot sauce

To make the chicken:
Whisk the lemon juice, oregano, coriander, garlic, and olive oil together in a small bowl. Season to taste with salt and pepper. Place the chicken in a large ziplock bag and add half of the marinade. Turn the chicken to coat. Marinate for at least 1 hour and up to 4 hours. Reserve the other half of the marinade in a large bowl.

Remove the chicken from the bag and pat dry with paper towels. Season the chicken with salt and pepper. In a large skillet, heat the canola oil over medium-high heat. Add the chicken and cook for ten minutes, turning once, halfway through. It may be necessary to do this in batches. Transfer the chicken to a cutting board and let the meat rest for 5 minutes.

Chop the chicken into 1/2-inch chunks. Add the chicken to the bowl with the remaining marinade and toss to combine. Cover the bowl loosely with plastic wrap and refrigerate.

To make the rice:
Heat the butter in a large Dutch oven over medium heat. Add the turmeric and cumin and cook until fragrant, about 1 minute. Add the rice and stir to coat. Cook for about 4 minutes, until the rice is lightly toasted, stirring frequently. Add the chicken stock and season to taste with salt and pepper. Bring to a boil then reduce the heat to low. Cook until the rice is tender and the liquid has absorbed, 15-20 minutes.

To make the sauce:
Whisk together the mayo, Greek yogurt, sugar, vinegar, lemon juice, and parsley. Season to taste with salt and pepper.

Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through.

Serve the chicken on a pile of rice. Top with the white sauce and hot sauce. Serve with the lettuce, tomato, and pita strips.

Printable Recipe

Buttermilk Fried Chicken

I'm fairly certain that the last time I attempted to fry anything was over two years ago when I made cannoli. I'm also fairly certain that I promised myself at the time that I would never fry anything because of the lingering smell in my studio apartment for at least two days. Well now I live in a bigger apartment and when I received a copy of Georgia Pellegrini's book Girl Hunter, I couldn't stop thinking about her fried rabbit recipe. It probably had something to do with the fact that I was fresh off of my first Dinner at Eight party and I had fried chicken on the brain. I think it had more to do with the fact that the recipe sounded too mouthwatering to pass up.




Reading this book is just as fun as making it's recipes. Georgia is a classically trained chef with a real understanding about where her food comes from due to her hunting adventures. I love her fun, casual tone and at times the book reads more like a novel than a cookbook. It may not be easy to always find elk in the neighborhood, but Geogia provides plenty of substitutions in case certain meats are not readily accessible to you. I'm looking forward to trying many more recipes from this book.

Buttermilk Fried Chicken (or Rabbit)
(From the book Girl Hunter by Georgia Pellegrini Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011)

Makes 4 servings

2-3 pounds of chicken, rabbit, turkey or other young game meat, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon smoked paprika
2 teaspoons salt, plus more as needed
1 tablespoon cayenne, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Ground pepper to taste
2-3 cups vegetable oil

Soak the meat overnight in the buttermilk, along with the onion, garlic, herbs, paprika, 1 teaspoon of cayenne, and 1 teaspoon of salt.
Drain in a colander, leaving some herbs on the meat. In a large bowl, mix the flour, garlic powder, onion powder, remaining 2 teaspoons of cayenne, 1 teaspoon salt and a large pinch of black pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.

Working in batches, coat the meat in the flour mixture, dredging just enough meat to fit in the pan at one time.

Add the meat to the skillet and fry on one side for 10-15 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10-15 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the meat, but not so that it burns.

Remove the beat from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.

Printable Recipe

Chicken and Broccoli Stir-Fry

Every Saturday when I get home from the farmers market, I do my cooking for the week. I rarely go out to lunch during the week so I cook up a large batch of brown rice, chicken, and spinach. It's healthy to balance out the rich brunches and decadent dinners I often attend, but it's also quite boring. In an effort to mix things up, I recently went on a hunt for interesting chicken recipes that would keep my palate entertained. The best part about this simple stir-fry was that I had all of the ingredients except the chicken and broccoli in my pantry. The marinade is very easy to make and grating the ginger and garlic on the microplane helps me make sure everything is incorporated evenly. I added some broccoli to to the original recipe to make it a little heartier and healthier. I'm looking forward to making this again and perhaps changing up the flavors a bit next time.




One year ago: Chicken with Tomato-Saffron Vinaigrette
Two years ago: Chaya Brasserie
Three years ago: Fig and Bacon Salad



Chicken and Broccoli Stir-Fry
(Adapted from Blog Chef)

Makes 4 servings

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup honey
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons grated fresh ginger
2 tablespoons grated fresh garlic
1 teaspoon toasted sesame oil
Pinch of freshly ground black pepper
1/8-1/4 teaspoon crushed red pepper flakes, depending on how spicy you want it
1 pound of broccoli, washed, dried and cut into florets
2 teaspoons vegetable oil
1 tablespoon oyster sauce

In a large bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, sesame oil, and black pepper, and red pepper flakes. Add the chicken and toss to combine. Cover the bowl and let the chicken marinate in the refrigerator for at least 3 hours or overnight.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet, reserving the marinade in the bowl. Cook, stirring often for about 8 minutes or until the chicken is cooked through. In the last minute, add the broccoli to the pan and toss to combine. Transfer the chicken and broccoli to a bowl.

Add the leftover marinade to the skillet. Bring the mixture up to a boil, then reduce to a simmer. Cook, stirring occasionally until the marinade has reduced by half, about 10 minutes. Remove the pan from the heat and stir in the oyster sauce. Toss the sauce with the chicken and broccoli and serve with rice.

Printable Recipe

Roasted Chicken

A couple of weeks ago I became obsessed with the idea of roasting a chicken. I'm not really sure why, but it was all I could think about. I've done baby chickens before, but an entire chicken was a new thing for me. I have a small oven and a big cast iron skillet. I used this tutorial at The Kitchn as my guide. I now want to roast a chicken every week. It makes enough food so that I have my work week lunches covered and leftovers for dinner if I desire. The chicken comes out moist, tender, and juicy. These are not normally words I like to use in describing food, but that is exactly how it is. I've been enjoying my chicken with brown rice, a heap of spinach and a bit of gravy made from the pan juices. Simple and wonderful.


Line the pan with vegetables


Chicken is rinsed and patted dry


Seasonings are ready


Ready to go in the oven

Roasted Chicken
(From The Kitchn)

1 chicken (3-4 pounds) rinsed and patted dry inside and out
3 onions, sliced into wedges (you can also add celery, carrots, potatoes, or fennel)
Extra virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, halved
1 bulb of garlic, separated into cloves
Fresh herbs if desired

Preheat the oven to 450 degrees.

Line the bottom of the pan with onions or whatever vegetables you prefer to use.

Mix the salt and pepper together in a small bowl. Coat the chicken with a thin layer of olive oil making sure to massage it all over. Rub the salt and pepper mixture all over the chicken and inside the cavity. Fill the cavity with the lemons, garlic, and herbs if using. Transfer the chicken to the pan with the onions.Put the chicken in the oven and lower the temperature to 400 degrees. Roast for one hour.

Insert an instant read thermometer into the meatiest part of the thigh. If the internal temperature is at least 165 degrees, the chicken is done. If not, roast the chicken for 5-10 more minutes until the internal temperature is 165 degrees.

Let the chicken rest for 15 minutes before carving. If desired, make a pan gravy by whisking 1 tablespoon of flour into the pan juices and cooking until thickened. Serve with salad, rice, or whatever you desire.


Printable Recipe

Thai-Style Chicken Biriyani

Spring has sprung! In LA, spring greeted us with something akin to a monsoon. There was thunder, heavy downpours, and oh yeah, a marathon. I celebrated by staying indoors with warm tea and a Harry Potter marathon on tv. Of course I had to make something delicious to go with all of that lazying around and I had just the perfect one pot meal to do that. This recipe is as good as any takeout and maybe better because you know exactly what is going into it. The chicken comes out so tender. In my grocery shopping rush, I bought chicken wings instead of drumsticks, but they worked out well. The spices in the rice give it warmth and the sriracha on the side gives the dish heat. Cucumbers are the perfect accompaniment to cool your mouth down. I'm sort of addicted to cucumbers lately, I'm already thinking of more fun ways I can use cucumbers this spring and summer.

Thai-Style Chicken Biriyani
(Adapted from Saveur)

Makes 6-8 servings

6 shallots, roughly chopped
8 cloves garlic, roughly chopped
1 5-inch piece of fresh ginger, peeled and roughly chopped
1 1/2 tablespons ground coriander
2 teaspoons ground cumin
1 teaspoon ground tumeric
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt plus more to taste
6 chicken wings, separated at the joint
6 boneless skinless chicken thighs, halved crosswise
2 tablespoons peanut oil
2 1/2 cups jasmine rice
1 small Japanese cucumber, thinly sliced
Thai-style chili sauce, such as Sriracha

In a blender or food processor, combine the shallots, garlic, ginger, coriander, cumin, tumeric, 1 teaspoon of salt, and ground pepper with 1/3 cup water. Puree to a paste.

Toss the chicken and spice paste together in a large bowl until well combined. Cover the bowl with plastic wrap and let the chicken marinate for 1 hour.

Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the chicken and all of the spice paste and cook, stirring occasionally until the paste is caramelized and the chicken begins to brown, about 12 minutes.

Add the rice and cook, stirring occasionally, for 1-2 minutes until the rice is lightly toasted. Add salt to taste and 2 1/4 cups water. Bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender and the chicken is cooked through, about 30 minutes.

Remove the pot from the heat and allow it to sit, undisturbed, for 15 minutes. Uncover and use a fork to gently toss together the chicken and the rice. Serve immediately with the cucumbers and the hot sauce on the side.

Printable Recipe

Pesto Quinoa with Tomatoes, Chicken, Arugula and Red Currants

I'm so happy that fall has finally settled in to Southern California. The skies are overcast and it's been drizzling for three days straight...I couldn't be happier!!  The farmers market is bursting with fall produce, but there are still plenty of summer finds. A few weeks ago, I found a pint of red currants. I couldn't really find any recipes that I wanted to make with them so I just threw them into this salad. It totally worked because this salad is really more of a method than an actual recipe. Thanks to Diana, pesto stirred into quinoa is my new obsession.  Measurements here are vague because it's really all to taste. Add what you want, take away what you don't like.



Pesto Quinoa with Tomatoes, Chicken, Arugula, and Red Currants
(By Esi)

Makes 2 generous servings

1 cup cooked quinoa, at room temperature
2 tablespoons pesto
Olive oil as needed
2 chicken breasts or thighs, cooked, cooled to room temperature, and sliced
Handful cherry tomatoes, sliced in half
2-3 handfuls baby arugula
Salt and pepper to taste
Handful red currants, picked off the vine
1-2 tablespoons crumbled feta

In a large bowl, toss the quinoa with the pesto. Add olive oil as needed if the mixture seems too dry. Add the chicken, tomatoes, and arugula. Season the mixture with salt and pepper to taste. Serve the quinoa on a plate or in a bowl and top each plate with some of the currants and feta.

Printable Recipe

Chicken with Tomato-Saffron Vinaigrette

Now that we are in our first days of fall, summer has decided to finally come to Southern California. The last few days have been miserably hot and it's making me seriously consider a move to Alaska...or something. This salad is the kind of food I want when the temperature affects my mood and my appetite.  The cook time is very brief and very simple. This is a great after work recipe, especially if you prep the tomatoes and thyme ahead of time. I have been sort of obsessed with baby romaine this summer, but arugula, spinach, or frisee would work just as well here.  Yes, this is a warm salad which seems counter intuitive on a hot day, but believe me, it will cool you down.

Chicken with Tomato-Saffron Vinaigrette
(Adapted from Serious Eats and Bon Appetit, October 2004)

Makes 2 servings

1 1/2 tablespoons white balsamic vinegar
1/4 cup minced shallots
Pinch crumble saffron
3/4 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, minced
1/2 pint cherry tomatoes, halved
Salt and pepper to taste
2 boneless skinless chicken thighs (can use chicken breasts)
3-4 handfuls mixed greens, frisee or baby romaine

In a small bowl, combine the vinegar, shallots, saffron, and 1/4 teaspoon of paprika.  Whisk to combine then whisk in 1 tablespoon of olive oil. Sprinkle in the thyme and add the tomatoes. Toss well to combine and season with salt and pepper to taste.

Season the chicken thighs with salt and pepper and the remaining thyme and paprika. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Saute the chicken breasts for 4-5 minutes per side or until they are fully cooked through.  Remove the chicken from the pan and turn off the heat.  Add the tomato vinaigrette to the pan to deglaze the pan and warm the vinaigrette making sure to scrape off any bits on the bottom of the pan with a wooden spoon.

Slice the chicken and divide over the greens. Spoon the vinaigrette over the chicken.

Printable Recipe

Asian Chicken-Noodle Salad with Snap Peas

Here's what happens with leftovers. They go into a work salad that is completely appropriate for work lunches. One of the most appealing things about the grilled chicken recipe is that there was a separate recipe to turn into more goodness. I didn't have udon noodles, but I had somen leftover from one of my trips to Koreatown. They were good, but I think I had a bit too much noodle action going on here and next time I would reduce the noodles by about half. That said, this is a fantastically simple recipe especially since there is minimal cooking involved since most of it has already been done ahead of time. I have to say, I'm so in love with that issue of Bon Appetit and though I miss Gourmet dearly, I'm glad I can have simple, great recipes at my fingertips all the time.


Asian Chicken-Noodle Salad with Snap Peas
(Adapted from Bon Appetit, June 2010)

Makes 2 servings

12 ounces sugar snap peas, strings removed
8 ounces Japanese-style noodles (I used somen. You can also use udon or soba noodles)
1 tablespoon toasted sesame oil
2 grilled chicken thighs or breast halves, cut into strips
6 green onions, thinly sliced
1 cup mango-sesame dressing
Toasted sesame seeds for garnish (optional)

Bring a large pot of salted water to a boil and prepare and ice bath. Add the snap peas and cook until crisp-tender, about 2 minutes. Remove the snap peas from the pot with a slotted spoon and transfer to the ice bath to cool and stop the cooking process.

Return the water to a boil and add the noodles. Cook until firm, about 4 minutes or according to package instructions. Rinse the noodles under cold water until they have cooled. Transfer the noodles to a bowl. Add peas, chicken, and green onions and toss with enough dressing to coat. Serve chilled topped with toasted sesame seeds if desired.

Printable Recipe

Grilled Asian Chicken with Bok Choy and Onions and Ginger-Cilantro Rice

After my great success with the shrimp and sausage skewers, I was anxious to try other recipes in the June issue of Bon Appetit. I'm embarrassed that it's taken me nearly two months to share these recipes with you because they are truly easy and outstanding, but summer isn't over so you still have time to get your grill on. 



This was one of the rare occasions when I made the full recipe because I was eager to try the accompanying recipe for the leftovers. I promise I won't take two months to share that one with you.  I only made a few changes to the recipe. To kick up the spice factor, I used a spicy mango chutney. Also, I left out the mushrooms and peppers because those are not vegetables I consume in great (or any) quantities. Lastly, in the rice, I switched out brown rice for the white. Even with the cooking time of the rice, this is a pretty quick dinner so it's nice to have for a weeknight or a weekend get together.



Grilled Asian Chicken with Bok Choy and Onions
(Adapted from Bon Appetit, June 2010)

Makes 4 servings plus leftovers

8 1/2-inch thick rounds red onion
4 baby bok choy, halved lengthwise
1 1/4 cups mango-sesame dressing (recipe below)
6 boneless skinless chicken breasts or thighs
Nonstick vegetable spray

Arrange the vegetables on a large, foil lined baking sheet. Brush the vegetables lightly on both sides with 1/3 cup of the mango-sesame dressing and sprinkle with salt and pepper. On a separate foil lined baking sheet, arrange the chicken and brush on both sides with an additional 1/3 cup of dressing. Sprinkle each side with salt and pepper.

Preheat a grill pan over medium high heat and spray with a bit of cooking spray. Grill the vegetables until just tender, turning occasionally, about 8 minutes. Return the vegetables to the same baking sheet.

Grill the chicken until cooked through, about 5 minutes per side. Transfer the chicken to a cutting board and let stand for 5-10 minutes. Serve the chicken on a platter with the vegetables. Serve with some of the remaining dressing.

Printable Recipe

Mango-Sesame Dressing
(Adapted from Bon Appetit, June 2010)

Makes about 2 cups of dressing

1/2 cup vegetable oil
3/4 cup mango chutney (I used spicy mango chutney)
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, grated
6 3/4 teaspoons light soy sauce
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons crushed red pepper flakes

Combine all ingredients in a blender or food processor. Cover tightly and blend until the dressing is smooth. Season to taste with salt and pepper. Dressing can be made up to a week ahead of time and kept covered and chilled in the refrigerator.

Printable Recipe

Ginger-Cilantro Rice
(Adapted from Bon Appetit, June 2010)

Makes 2 generous servings

1/2 cup brown rice
1 1-inch round peeled ginger plus 1/2 teaspoon grated fresh ginger
1 cup low-sodium chicken broth
3/4 cup chopped fresh cilantro
1/2 green onion, thinly sliced
1 tablespoon vegetable oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon unseasoned rice vinegar
Salt and pepper to taste

Combine the rice and ginger rounds in a large saucepan. Add the broth and sprinkle with salt. Bring the rice to a boil, then reduce to a simmer. Cover and simmer until the rice is tender, about 30-40 minutes.

Meanwhile, combine the chipped cilantro, green onion, grated ginger, both oils, and the rice vinegar in a small food processor. Blend until almost smooth and season to taste with salt and pepper.

Transfer the rice to a bowl and fluff with a fork. Remove the ginger rounds. Toss the rice with the cilantro oil and serve.

Printable Recipe

Spicy Farro Salad with Kale, Chicken, and Cherries

The other day I went home with a general idea that I would be making something that resembled this dish, but hunger got the best of me and I ended up having a quick turkey sandwich for dinner instead. I still cooked though and this is what I came up with. This was a fridge clearing meal of sorts to use up some kale before it went bad and the last of the cherries I hadn't snacked on. This is one of my favorite lunches I have made for myself recently. There is a lot of flavor in each component from the farro cooked in chicken stock to the garlicky kale and sweet cherries. This can be altered in many ways to make it vegetarian or vegan. Instead of using chicken, sub with some tempeh or tofu and cook the farro in vegetable broth or salted water. Try adding some toasted nuts or goat cheese or feta to add to the textures. This recipe is transportable and would be a great addition to a picnic or perhaps your Memorial day barbecue.

It's going to be a busy long weekend. Hope you have a great one!

Spicy Farro Salad with Kale, Chicken, and Cherries
(By Esi)



Makes 2 main dish servings

1 cup farro, soaked or rinsed
2 cups low-sodium chicken stock
Extra virgin olive oil as needed
1 bunch of kale, washed and patted dry with the leaves roughly torn
3 cloves garlic, minced
1/4-1/2 teaspoon dried red pepper flakes
2 boneless skinless chicken breasts or thighs cut into chunks
1-2 handfuls cherries, pitted and sliced in half
Salt and pepper to taste

In a large pot combine the farro and chicken stock. Bring to a boil, then reduce to a simmer. Cover and let the farro cook 12-15 minutes until tender, but still chewy. Drain, and set aside.

In a large skillet, heat 1-2 teaspoons olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and red pepper flakes. Season with salt and cook until the kale is wilted, about 3-4 minutes. Toss the kale with the farro.

Season the chicken with salt and pepper. In the same pan you cooked the kale in, heat another 1-2 teaspoons of oil over medium heat. Add the chicken and cook 6-8 minutes until the chicken is cooked through.

In a large bowl, toss the kale and farro mixture with the cooked chicken and cherries. If the mixture is too dry, add a bit more oil. Taste and adjust the seasonings with salt and pepper as needed. Serve warm or at room temperature.

Printable Recipe

Korean Spicy Chili Paste Chicken (Mae-un Dak Gui)

I'm 90% sure I was Korean in a past life. Lately I cannot get enough of Korean inspired recipes and recently I even took another trip to Korea town to get ingredients I didn't really need, but really wanted to have. However I didn't have to purchase anything new for this recipe which was the beauty of it. Another great thing about this was that I was able to prep all of the marinade the previous evening and just cook this off when I was ready to eat. Because of that simplicity, this makes a really great weeknight meal that is jam packed with flavor. I needed a touch more depth in the final outcome so I would probably add more sugar next time, but otherwise this is a great "school night" recipe. Since it only takes a few minutes to actually cook, this is perfect for any night of the week and the marinade is great for maximum flavor with minimum effort. I am ready to play with this again and see what else I can come up with.







Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)
(From New Asian Cuisine)



Makes 4 servings

1 pound boneless, skinless chicken thighs
2 tablespoons gochujahng (Korean chili pepper paste)
1 tablespoon soy sauce
1 tablespoon water
3 tablespoons white sugar
2 tablespoons sake
1 small onion, pureed
1 tablespoons ginger, minced
2 tablespoons garlic, minced

In a large bowl, mix all ingredients except chicken together. Wearing gloves (or using clean hands), mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Cover and marinate for at least 8 hours or overnight.

Heat a grill pan over medium high heat. Cook for about 6-8 minutes per side over lower heat.

Serve with rice or noodles.

Printable Recipe

Chicken with Bacon and Sun-Dried Tomatoes

See Diana?! I do post things other than desserts. Such as really simple and really delicious dinners for one...or two if you so desire. I saw this last week and made it a couple of days later. I was able to use up some kitchen staples. I decided to up the green factor by throwing in some baby spinach I got at the Santa Monica farmers market earlier that day. I decided to prove my agility by making this all at once and it really helped to have all of my ingredients in place. This is a great meal to have on a weeknight and really filling without weighing you down. I just love polenta, but I did think the amount here could have served four rather than two.






Chicken with Bacon and Sun-Dried Tomatoes
(Adapted from Solo Suppers: Simple Delicious Meals to Cook for Yourself as found on Serious Eats)



Makes 2-3 servings

1 cup cornmeal
4 slices of bacon, cut into 1/4-inch strips
1-2 teaspoons olive oil, or as needed (I used the oil from the sun-dried tomatoes)
1 boneless chicken breast or 2 thighs, cut into 1-inch chunks
1 medium red onion, cut into 1/4 inch slices
2 tablespoons oil-packed sun-dried tomatoes, cut into narrow strips
3 small cloves garlic, peeled and minced
1/3 cup chicken stock
2-3 handfuls of baby spinach
2 tablespoons kalamata olives, sliced (optional)

To prepare the polenta, heat 5 cups of water and a good pinch of salt in a saucepan. Once boiling, whisk in the cornmeal in a slow stream, continuing to whisk vigorously until it's all added. Continue cooking and whisking until it's too thick to whisk, then switch to a wooden spoon. Cook over low heat, stirring occasionally, until the polenta is soft and thick, about the time to prepare the rest of the recipe. More water may be added if the polenta is too thick.

In saute pan, cook the bacon over medium heat in a bit of olive oil until the fat begins to render and it is beginning to crisp. Remove with a slotted spoon, leaving the fat behind.

Turn the heat to medium-high and, if needed, add some olive oil to the pan to cook the chicken (it depends on how much fat the bacon rendered). Cook the chicken pieces until golden all over and just cooked through. Season with salt and pepper. Remove with a slotted spoon to a separate plate.

Add the onion and cook until golden, about ten minutes, then stir in the bacon, the sun-dried tomatoes, and the garlic. Cook for two minutes, then add the chicken stock and scrape up the brown bits in the pan. Add the spinach, and cook for a couple of minutes until the spinach has slightly wilted. Season to taste with salt and pepper. Allow to reduce a little, then stir in the chicken and bacon to the pan. Once heated through, spoon the polenta onto plates and top with the chicken.

Printable Recipe

Korean BBQ Chicken (Dak Bulgogi)

A lot of the recipes I choose to post are born from seeing another recipe and adapting it to what I have on hand. Sometimes I like to go to the farmers market without any real idea of what I am going to make and then just come home and throw something together. Sometimes, I purchase a random ingredient and hope I have things to make it into something amazing. Once in a very random while, I will go all out to create something I have never done before with ingredients I have never used before. A few weeks ago I saw a series of posts on Closet Cooking that suddenly had me craving Korean barbecue. One of the main things that has turned me off from making this at home is that I never seem to have all of the ingredients. However last Saturday, I decided to change that. I took a little field trip to Koreatown to pick up a few ingredients that were missing from my kitchen. I had a great time at the store pondering ingredients I couldn't recognize and hoping that they would somehow magically come together into something I would want to consume.


(I made out with just a *few* things)

I didn't really realize what I had gotten myself into until I started cooking, but once I got started I couldn't stop. When I was done five hours later, I realized I had made something incredible and something I did not want to stop eating.



For me, the secret ingredient was the gochujang which is a fermented hot pepper paste. I did about five laps in the market before I discovered row after row of gochujang hidden behind the fresh produce. There were so many varieties, I picked what worked best for my wallet and resusable bag. This recipe was so good! There was smoke, tang, bite, and crunch in every bite. I'm looking forward to sharing all the recipes I used to make it happen over the next few days and a huge special thanks to Lauren of Harb Knock Life for suggesting California Market which is officially my new favorite store in town!

Carlifornia Market
450 S. Western Ave
Los Angeles, CA 90020



Korean BBQ Chicken (Dak Buglgogi)
(From Closet Cooking)



Makes 4 servings

1 pound chicken breast, thinly sliced
1/2 cup gochujang
5 cloves garlic, grated
1 inch-piece ginger, grated
1 small onion, grated
1 Asian pear (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 green onions, chopped
1/4 teaspoon pepper
1 tablespoon toasted sesame seeds, crushed

Mix everything in a large bowl and marinate for at least an hour.

Cook the meat on a barbecue or in a pan on the stove.

Tip: Place the chicken breasts in the freezer for an hour or two to stiffen them up a bit and they will be much easier to slice thinly.

Printable Recipe

"Almost" Buffalo Wings

Just because the Super Bowl is over doesn't mean you can't enjoy chicken wings. Well, I actually made these for Super Bowl watching, but they are great if you want a spicy chicken recipe for any time. These wings get their name from the fact that they are not fried like traditional Buffalo wings, however, they are just like traditional wings in every other sense. Marinating them in some of the sauce means that the spicy, vinegary flavor can be found throughout the chicken, but they are still crisp even after baking. The cool blue cheese sauce is the perfect thing to cool down your lips after a few bites of the chicken and the crisp celery lubricates your mouth as you go back for more. This was one of the first, if not the first times I enjoyed semi-traditional wings like this, and I am very much hoping it won't be the last time.



"Almost" Buffalo Wings
(Adapted from Serious Eats)



Makes 2-3 servings

For the wings:
2 pounds chicken wings
2 teaspoons canola oil
Salt and pepper

For the sauce:
1/2 cup Frank's hot sauce
1 stick unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
Cayenne pepper to taste

3 ribs celery, cut into 4-inch long sticks

Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.

To make the sauce: Melt the butter over low heat in a sauce pan. Remove the pan from the heat then whisk in the remaining sauce ingredients. Taste for spiciness, and add cayenne if desired.

Toss the wings with a quarter of the sauce and refrigerate for an hour. Preheat the oven to 400 degrees. Grease a foil-lined baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up.

Bake for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 10 to 15 minutes, until crisp.

When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

Printable Recipe

Blue Cheese Sauce
(Adapted from Serious Eats)



2 ounces blue cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
Juice from 1/4 lemon
1 1/2 teaspoons white vinegar
Salt to taste

In a small bowl, mash the blue cheese until it creates a paste.

Whisk in the mayonnaise, sour cream, lemon, and vinegar until smooth. Season with salt to taste.

Printable Recipe

Super Bowl Ideas

I can't believe the Super Bowl is just a week away. The years are going by faster and faster which I guess is one of the tell-tale signs of old age. LOL. In any case, it's that time of year again and whether you're having a gathering of one or 50, I have some fabulous recipes for you to set out on your table.

I'm not a huge football fan like I used to be, but I always make time for the Super Bowl. I always have to consume beer and chicken wings. This year it will probably be these super spicy, but wonderfully amazing Sriracha Chicken Wings. These replace regular old buffalo wings in my book.



Maybe you're not up for a lot of fuss and want to just cook up a big pot of something warming for your friends. This spicy turkey chili is great for one or a crowd and takes just minutes to throw together.



If you're in a warmer climate, or you just feel like firing up the indoor grill, I strongly suggest these easy peasy prosciutto wrapped shrimp. It is super fast to pull together and you can't beat working with just two ingredients. Even though they are no fuss, the flavor is outstanding.



Chips and dip are always on the menu for game day. How about making it different with a feta salsa?



Of course, a sweet treat is a must at the end of all the savory food and beer. Why not try a sweet and salty mix of peanut chocolate blondies. They will probably go perfectly with all the beer you'll be consuming.



Whatever you end up doing for the Super Bowl, I hope you have a fun and safe celebration with a TON of good eats!!

Tangy, Spicy, Skinless, Boneless Chicken Thighs

Since my work life is starting to get a little busier, I am always on the lookout for meals that will make a lot of leftovers so I can have an easy lunch or dinner at a moment's notice. This recipe is written for summer grilling, but it works perfectly indoors as well. I have been smitten with boneless, skinless chicken thighs of late. They are fast cooking, inexpensive, and remain tender even when reheating. This recipe is just what the title says... tangy, and spicy, but not overwhelmingly spicy. My first serving of this was with some kale (a whole head) sauteed with a little garlic and olive oil. My second two servings were with arugula tossed with lemon juice and a bit of olive oil. Both pairings were great and perfectly portable for my work lunch. I did have to make one change to the recipe by adding a bit of oil to the marinade, because the water wasn't getting it quite to the consistency I wanted with just water. The good news is that if you use olive oil and cook on a nonstick grill pan, you won't need to add any more oil. I let the chicken marinate overnight so the flavor was in every bite. This is definitely a recipe that I will be making often.

Tangy, Spicy, Skinless, Boneless Chicken Thighs
(Adapted from The Kitchn)



Makes 3-5 servings

5 boneless skinless chicken thighs, about 4 pounds
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
6 cloves garlic, peeled and smashed
1 teaspoon grated ginger
1 jalapeño pepper, chopped
Zest of 1 lemon
2 tablespoons tomato paste
1 tablespoon water
Extra-virgin olive oil as needed

Toss the chicken thighs with the salt and pepper in a large bowl.

In a small food processor, add the cumin, coriander, smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, and water. Pulse the mixture until it is liquid and goopy. Add a bit of olive oil if necessary. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.

Heat the grill or grill pan to high. When hot, cook the chicken 4 minutes on each side.

Printable Recipe

Daring Cooks: Chicken Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

It's been a while since I completed a Daring Cooks challenge, but when I saw the recipe for this month, I knew I just had to give it a try. Satay is one of my favorite things to have as I mentioned when I experimented with making it a few months ago, but I was excited to try a more authentic recipe...especially since I already had most of the ingredients. This is a snap to put together. I threw all the marinade ingredients in my mini food processor and let the chicken marinate overnight. I like the meatiness of boneless, skinless chicken thighs for a strong marinade like this. The sauce is also easy peasy, but next time I will make about half the amount. I upped the amount of brown sugar called for just a bit because I like my peanut sauce on the sweeter side. I had leftovers for days and they were just as good as the first day I made them. I will definitely be making this again when I get the urge for a takeout favorite!


Chicken Marinade

1/2 small onion, chopped
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes

In a food processor or blender, dump in everything except the chicken and blend until smooth.

Cover chicken with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.

Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.

Printable Recipe

Peanut Sauce

3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes

Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Printable Recipe

Sriracha Chicken Wings

During my holiday break, I basically prepped for the 10 in 10 Challenge by eating whatever I wanted. I also worked out a lot so I didn’t really put on weight, but it wasn’t exactly the healthiest diet. One of my indulgences was these chicken wings. I hadn’t planned on doing another wing recipe so soon after the Garlic-Sizzled wings, but these sounded too good to pass up. They aren’t totally bad for you, but they aren’t exactly loaded with health benefits. For some reason, whenever I turn on my oven in my teeny apartment, the smoke alarm goes off. It went off four times while making these wings, but it was worth the annoyance. I adore spice and these wings have a ton of it. If you’re a wimp, reduce the amount of Sriracha, but please don’t leave it out. The sauce is sweet, smoky, and definitely spicy. It’s the kind of spicy that stays on your lips for long after you’re done eating. You can eat this sauce with just about anything so go ahead and cook up extra and toss it with your eggs, serve it with some chips or even a steak if you desire.



Sriracha Chicken Wings
(Slightly Adapted from White on Rice Couple)



Makes 2-3 generous servings

2 pounds chicken wings
Salt and pepper
4 teaspoons vegetable oil, divided
3 cloves garlic, minced
1 cup diced onion
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 tablespoon white vinegar
1 teaspoon fish sauce
1/4 teaspoon ground cumin

Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with canola spray.

In a large bowl, toss the wings with 2 teaspoons of oil and a large pinch of salt and a large pinch of pepper. Spread chicken wings out onto the baking sheet. Bake for 20 minutes, then flip chicken wings over and bake for 15-20 minutes, or until fully cooked and crispy brown.

In sauce pan, heat 2 teaspoons of vegetable oil over medium heat and add onion. Cook until the onions are browned, but not golden, then add the garlic and cook until fragrant, about 30 seconds. Add ketchup, sriracha hot sauce, vinegar, fish sauce and cumin.

Stir well and let simmer for about 3 minutes. Taste and season with salt as needed. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm.

Printable Recipe