Saturday, 31 May 2014

Peach & Basil Greek Yogurt Parfait


saturday mornings = parfaits
spring/summer = peaches


and today the two will be merged together in mason jar happiness.




Peach & Basil Parfait


Ingredients:
3/4 cup plain Greek yogurt
1 1/2 tsp honey
1-2 basil leaves, chopped fine
1 small peach peeled & chopped
1/3 cup granola

Method:
in small bowl mix together yogurt, honey and basil.  layer into bottom of mason jar, top with peaches, and finish with granola.
enjoy.  xo.

note:  if you have time, let the basil-honey yogurt sit before layering in fruit and granola  to allow the flavours to develop.


Friday, 30 May 2014

Roasted Beet, Arugula & Goat Cheese Sandwich


my lunch is better than your lunch.


i said it.

  
don't hate me.

it's entirely the beets and goat cheese's fault, oh and the toasted ciabatta.
bread is always to blame.



Roasted Beet, Arugula & Goat Cheese Sandwich


Ingredients:
2 beets, washed, root ends and stems still attached.
cibatta bun, split and toasted
handful arugula
goat cheese
olive oil
salt & pepper


Method:
preheat oven to 425F.  individually wrap beets in tinfoil and roast for 45-55 minutes.  remove from oven and allow to cool.  rub off skins and slice.
in small bowl drizzle a tiny amount of olive oil onto arugula and lightly season with salt and pepper.
to assemble:  place arugula on bottom half of bun, layer on the beet slices and top with goat cheese.
enjoy.  xo.


Wednesday, 21 May 2014

Cold-Brewed Iced Coffee



i'm a green tea in the morning kind of girl.
i use to be a 'drink an entire pot of coffee by yourself in the morning'  kind of girl, but i've changed my ways.

go team green tea!


now don't get me wrong i still like coffee, and now that we have warm temperatures outside, i'm absolutely an iced coffee kind of girl.
just not the kind of girl that puts ice cubes in hot coffee, gross, like dirty water gross.  

go team iced coffee!

image courtesy: coffeebeanshop.com




Cold-Brewed Iced Coffee


Ingredients:
1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water
milk (optional)
sweetener (optional)


Method:
In a jar stir together coffee and water.  Cover and let rest at room temperature overnight or 12 hours.
Strain twice through a coffee filter, a fine-mesh sieve or sieve lined with cheesecloth.  In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.  If desired add milk or sweetener.

Yields: 2 
recipe courtesy: NYTimes.com

Monday, 19 May 2014

Mango-Honey Glazed Chicken

the weekend of BBQ'ing:  Part 2

first there was the side: Coleslaw w/ Creamy Cumin Vinaigrette 

and now for the main course/star of the BBQ....

Mango-Honey Glazed Chicken.


the success of this BBQ is owed entirely to Bobby Flay for his menu planning, the execution however, is a shared effort between myself and mr. handsome, who i love cooking alongside.
although to be honest, i think he enjoys it more in the summer, something about a grilling apron and utensils, oh and we can't leave out the beer.


i'm certain after the success of our 'official kick off to summer BBQ,' summer 2014 is going to be a delicious one.  cheers.



Mango-Honey Glaze


Ingredients:
2 tablespoons canola oil
4 cloves garlic, chopped
1 small spanish onion, chopped
3 ripe mangos, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 - 4 tablespoons clover honey
1/4 - 1/2 tsp chile de arbol powder
sea salt & freshly ground pepper

8 chicken breasts


Method:
heat oil in a large high-sided sauté pan over medium-high heat.  add the garlic and onion cook until soft, about 4 minutes.  add the mangoes and cook until soft and juicing stirring occasionally.  add the wine, orange and pineapple juices, 3 tablespoons of honey and the chile de argol and cook, stirring occasionally, about 3 minutes.
transfter to a blender and carefully blend until smooth, about 2 minutes.  strain into a bowl, season with salt and pepper and more honey if needed.  the mixture should be a thick puree.  if too thick this with a touch of water.  let cool to room temperature.

add mixture to chicken and turn to coat.  cover and refrigerate for 1 1/2 - 3 hours, turning a few times.

remove chicken from the refrigerator 30 minutes before grilling.
heat the grill for indirect grilling

place chicken on the grill directly over the heat and cook until browned 8-10 minutes.  flip the chicken over and continue grilling until the bottom is golden brown about 8-10 minutes longer.  move chicken to indirect heat until desired temperature is reached, baste with more glaze during final minutes.
remove to platter and drizzle with more glaze.
enjoy. xo.


mango-honey glaze recipe courtesy Bobby Flay

Coleslaw with Creamy Cumin Vinaigrette

we still have one day left in the 'official kick off to summer long weekend', naturally this means mr. handsome and i are BBQ'ing to our hearts content and stocking up on propane as we bid farewell to indoor cooking.

yesterday morning while tiding up around the house (pre sunday-funday festivities) we had the tv tuned to food network for a Bobby Flay's BBQ Addiction marathon.  looking to be inspired for our own weekend BBQ we went to the grill master himself, and as always BF doesn't disappoint...

on the menu:
Mango-Honey Glazed Chicken and a Creamy Cumin Vinaigrette Coleslaw.


 hello summertime!

now if the rain and clouds would let up, i could attempt to get rid of this lovely pale complexion....




Coleslaw with Creamy Cumin Vinaigrette


Ingredients:
1/4 cup mayonnaise
1/3 cup greek yogurt
zest of 1 lime, finely grated
1/4 cup lime juice
1/4 cup chopped fresh dill
1 Tbsp sugar
1 tsp celery salt
1/2 tsp toasted cumin seeds, crushed in a mortar and pestle
sea salt & freshly ground pepper
1 small head napa cabbage, finely shredded
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow pepper, julienned

Method:
Whisk together mayonnaise, yogurt, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl.  Season with salt and pepper.
Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

Yields: 4-6 servings
slightly adapted from Bobby Flay

Sunday, 18 May 2014

Boston 2014

mr handsome and i just returned from a lovely wedding in Boston.  watching two friends get married is always fun, but travelling to a beautiful city to watch two friends get married, meet up with more friends and take a few days to enjoy your surroundings is the best.
i vote all future weddings take place here.

since this was my first time in the historic city i was anxious to see and eat everything boston/cambridge had to offer.  seriously, everything.
we stayed in cambrigde, steps from the beautiful harvard university, but only a subway ride from the city and action, it was perfect.
of course wedding aside, a trip highlight was being able to walk on the field at Fenway Park and sit in the actual Red Sox dug out.  we also walked the Freedom Trail, allowing us to marvel at the gorgeous architecture and rich history of the city, we toured harvard where i pretended i was a student (wearing a hat means i'm a student right?)
and then there was the food....
oh the seafood...and the cannoli's...

here is a small glimpse of our trip.  xoxo.




mike's pastry
chocolate chip cannoli
caramel pecan cannoli



legal seafood
clam chowder
crab cakes
cioppino
lobster roll



union oyster house
lobster ravioli
seafood medley
american bouillabaisse 


the daily catch
world famous fried calamari
aglio olio w/ squid ink pasta





temazcal
chips & guacamole
chicken tacos
ahi tuna lettuce wraps



until next time Boston.  xoxo.
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