recipes

eating this: chicken piccata

06.25.12

Chicken piccata is one of my favorite dinners because you really can’t mess it up. I love not messing stuff up!

Except for that one issue of “butterflying” the chicken. I don’t know how to do that and my hands are covered in raw chicken by the time I realize that. So I just pound the hell out of it.

Chicken Piccata
(serves 4 – adapted from Giada De Laurentiis)

2 skinless, boneless chicken breasts (butterflied – if you can do that)
sea salt and freshly ground pepper
flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Add the lemon juice, stock and capers into the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

diy

making this: diy colorblocked coasters

06.21.12

Now that we’ve had to retire our poor nightstands due to my love of crushed ice in my water at night (a feature I’d always dreamt of having with my fridge) and the warped bubbles they made all over, I decided I need to fill the house with coasters. So I don’t forget. Long sentence.

You can pick up these cork mats in the plant section of any craft store.

I fully believe that guests will want to use coasters if those said coasters are pretty. That theory must be true.

The step by step is really straightforward. Paint. Tape. Paint. Done. Yay!

Unless of course, you’re too anxious and you peel off the tape before it’s fully dry. Like me! If you peel your tape off and it’s perfect, then good job. You’re wonderful. If not, you’re also wonderful. Just go in with a tiny brush and a steady hand and fix the edges.

Now go drink a cocktail and don’t worry about leaving rings!

uncategorized

eating this: garlic kale chips

06.18.12

Kale chips are a favorite salty snack alternative to chips and salsa. So simple, and I feel healthy eating insane portions.

I’ve tried a bunch of variations of kale chips, but this simple garlicy recipe is my favorite.

Garlic Kale Chips

1 bunch kale
1 tb olive oil
2 tsp sea salt
2 tsp balsamic vinegar
2 tsp garlic powder

Preheat the oven to 275. Tear kale into bite sized pieces. Throw away the ribs. Wash thoroughly. Get them super dry. Mix in a bowl with the oil and balsamic.

Spread kale on a foil lined cookie sheet.

Sprinkle on garlic powder and salt. Bake for 30 minutes, tossing with a spatula every 10.

Store in a paper bag.

graphic design / internet shopping

cute iphone case roundup

06.14.12

I’m so ashamed to say it, but I have an android. And it sucks. I wanted to stay devoted to t-mobile and thought at some point, they’d get iphones but NOOOOoooo. OK THEN FINE. I give up! Anyway, I have decided to switch providers and yada yada, time to pick out a pretty iphone case! WOO!

clockwise: one / two / three / four

uncategorized

eating this: scallops with meyer lemon beurre blanc

06.14.12

Do you love scallops? I LOVE scallops!!! And I’ve made this recipe a handful of times. It’s easy, impressive, and delish.

All you do is make the beurre blanc, cook the scallops for a few minutes and you’ve done it.

I don’t know if meyer lemons are everywhere, but this could totally just be swapped for regular lemons and just have less of that tartness. The original recipe says it’ll take 6 lemons for the sauce. I’ve found multiple times that it only takes 4, maybe they’re just super juicy here.

Scallops with Meyer Lemon Beurre Blanc (adapted from myrecipes)

2/3 cup fresh meyer lemon juice (4-6 meyer lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
cooking spray
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme

Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme.