Sonia was in town for the weekend. I haven’t seen her in two years (basically since she left Boston), and she reached out to hang. She looks amazing amazing! She lost 20 lbs and has this great job lined up and this cool bf. Great things all around. Anyway, so I made the breakfast tacos I’ve been making recently. In addition, I made this radish salsa (which I also used for steak tacos on Friday night with pat and kels).
No pictures of the actual meal but this was the setup I had going on while I was making the tacos.
We ate on the roof and it was awesome. Such a beautiful day.
So I told you about this before, but here are the recipes for the dinner I made last night. Obviously everything is gluten free. There were a few hiccups:
1. I think I would want to cut the potatoes a little smaller. I think even slicing them super thin would be great.
2. It was hard to tell if the chicken thighs were fully cooked. I ended up doing them on a pan instead of the grill.
3. I would roast the zucchini instead of pan frying them.
For the chicken: bon appetit
For the potatoes: bon appetit
For the zucchini: I made it up. I sliced the zucchini into skinny small pieces, marinated in olive oil, garlic, and pepper flakes. Pan fried for a few minutes until zucchini was soft.
Cute baby potatoes!
The potatoes cook in vinegar. It’s amazing.
I added way more thyme than the recipe called for because I usually want way more herbs in recipes.
Last night, I needed to make something easy and quick so I decided to put together a simple steak salad with potatoes. For the steak salad, I marinated a piece of flank steak for 1 hour with the soyaki sauce from whole foods (one of the best marinades I think). I was going to grill it to avoid the clean up but I honestly got too lazy to climb the exta flight of stairs so I ended up just pan frying it. I sautéed pine nuts in olive oil, cut some cherry tomatoes, and mixed everything atop some mixed greens.
My favorite part of this meal was the potatoes. I sliced blue and red potatoes very thinly and then mixed the potatoes with olive oil, chopped sage, garlic, salt and let it sit for 30 mins. Then I spread them one layer thick on a baking sheet and roasted at 425 for about 30 mins. So good. They retained the sage flavor so well after sitting in the olive oil mix.
This was the wine I was telling you about. My new obsession, so good.
This meal is a great go to for the summer. It’s fast, easy, and filling. No real hassle.
This weekend has been really busy but I’ve been craving roasted chicken. My craving didn’t leave me a lot of time to prepare a proper brine so I did a quick brine. I was going to try to grill the chicken with a beer can but then just opted to roast it in the oven. To accompany the chicken, I made Cuban black beans and rice. Unfortunately, no pressure cooker and I didn’t have the foresight to rinse some dried black beans in preparation. So I used canned black beans and they actually worked pretty well. My only regret was not adding more cayenne pepper to make them spicier.
For the brine:
1 cup of salt
2 cups water
4 tablespoons of bon appetit’s 4-3-2-1 spice rub (recipe here)
2 quarts of loosely packed ice
1 4-5 lbs whole chicken
Preferably in the pot you will be placing the chicken in, heat the salt, 2 tablespoons spice rub and water until dissolved. Take off the heat and add ice. Rub remaining spice rub all over chicken (inside cavity too). When ice has melted, place chicken in pot fully submerged and refrigerate for at least 3 hours.
For the chicken:
After quick brine, preheat oven to 385. Take chicken out of brining solution and pat dry with paper towels. Under skin, rub butter. Inside cavity place two halved onions and one half lemon. You can actually add whatever spices you want (fresh rosemary or thyme would be good) but I didn’t have any on me when the roast chicken urge struck. Tie chicken with kitchen twine (I didn’t have any so I used aluminum foil) and secure legs. Place on wire rack above span (which will catch all the juice that drips). Cook for about an hour, until chicken meat registers 185.
When ready, take out, remove everything from cavity. Loosely cover with foil. Let rest for 10 mins. Carve and you’re ready to serve! I spooned some of the dripping juice on the chicken right before I served.
For the beans:
6 pieces bacon, chopped
2 onions, chopped
5 cloves garlic minced
2 cups rice
2 cups water
2 cans black beans (don’t strain, use the bean juice)
2 tablespoons cumin
1 tablespoon cayenne pepper
2 bell peppers chopped
Cook bacon until crispy. Add onion and bell peppers and cook until translucent. Add garlic and cook until fragrant. Add rice and spices and mix well. Add water and beans. Cover and cook on low heat for about 40 mins until rice is cooked.
It was obviously simple but so great. Everyone really liked it! Yay for leftovers tomorrow.
Love, BB (xx)
Made the spicy turkey burgers for deck. Making these burgers spicy is the best thing I’ve done in a while. The pretzel buns are pretty cute (and tasty) although I still prefer brioche. I added diced jalapeños and scallions to the meat in addition to upping the cayenne in the aioli.
This cannot die!
This is from a while ago, but I forgot to post about it. I made the same risotto that I made with Kara a few weeks ago. It was a HUGE hit which is so great because it’s so easy to make. Although stirring risotto is a pain in the ass. Served with addictive asparagus because why not. Pat made guacamole. It was cute.
Leeks on leeks on leeks (and shallots)
Hey girl hey,
So this weekend we decided we have to start calling my roommate deck because there are too many Ashley’s around. Last night I was craving linguine with clams. When I woke up I was still craving it (weird craving at 8:30 am…) so I decided to make it tonight. I adopted the recipe from BA. I halved the recipe, increased the herbs, added chives, and chopped the clams (whole foods only had cherrystone clams at the end of the night and they’re pretty big so cumbersome to keep in their shells).
A fun roommate dinner and easy for the weeknight. Now we’re watching the originals (step down from vampire diaries). What’s the recipe you and your mom use?