Monday, August 6, 2012

A super easy super fancy yummy dinner

So last Tuesday, the boy had a work dinner and I was fully prepared to cozy up on the couch with a big container of watermelon, some tea, and the Olympics. Some days, if it’s just me, I’m all like, fuck cooking. Right? But then at lunch I came across this recipe and I was like, you know what, I want to make this for dinner. AND I’M SO GLAD I DID.

Warning. This recipe is for clams. If you do not like clams, mussels, et cetera et cetera, well you suck and need to try them and experience their delicious, briny glory. But in the meantime, just ignore this whole post.

But anyway. Yeah. I love clams. But they are really more of an East Coast thing and as such, are hard to find in Houston. This is a city that loves itself some oysters. Which is cool and all, but jeeeez, who doesn’t love clams in a good broth with a nice crusty piece of bread to sop it all up?

Bonus on this dish – it is super easy, I SWEAR, but it will look so impressive for guests. This recipe makes enough broth for probably 4 people, but I only bought enough clams for myself, so take that all into consideration when prepping and buying ingredients.

Alright, onwards to Clams in a Fennel and Shallot Broth.

You will need:

- Claims (original recipe said 1 ½ lbs for 4 servings – I bought myself 2/3 of a pound because I was a hungry hungry hippo)
- Olive oil
- 1 medium-large shallot, diced
- 1 medium fennel bulb, diced
- 2 cups chicken stock
- 1 medium Yukon gold potato, peeled and diced
- Parsley (fresh is preferable, but I just used dried because I suck)
- Salt
- Pepper
- A CRUSTY AMAZING PIECE OF BREAD TO DIP IN THE BROTH

Ok so if you’re going with the original amount for 4 servings (let’s pretend we are), you need to bring a cup of water to a boil in a stock pot and then toss in the clams. Cover and steam them for 5 minutes, or until all the clams are open. Remove from pot and set aside. Reserve the cooking liquid.




Meanwhile, getchyo mise en place going:




Dice the shallot and fennel BULB (you can toss the stalks and fronds) into small pieces. They do not have to be perfect here. Drizzle 2 tbsp of olive oil in a sauté pan and heat to medium. When pan is hot, add fennel and shallot and sauté for 6-8 mins, until soft and translucent. Do NOT brown the shallot.




Add chicken stock, reserved clam water (ewww), and diced potato to the pan. Bring to a boil, cover, and let simmer for 15 minutes.

After 15 mins, add contents of pan to a blender (or in batches to your Magic Bullet, like me). Puree until smooth. Pour into bowls and add clams. SOP UP THE DELICIOUS BROTH WITH YOUR CRUSTY BREAD NOM NOM NOM.




Easy, right?

Monday, July 30, 2012

My friends have far too many parties. I mean, I’m really not complaining when someone offers to let me drink at their house and eat their food, but seriously, I don’t know how they do it. Because I hate having people over, which you should know by now.

But whatever, there was a party for the Olympics Friday night, and it came at a perfect time because I saw this wing recipe on Pinterest that I wanted to try, but wings aren’t something that I’m just gonna pop in the oven for a regular old dinner, so the party was a perfect opportunity to try it out.

I have never made wings before in my life. I leave that honor to the good folks at B-Dubs, because their wings are awesome. Also, they come in wonderful, non-spicy sauces. Which is great for me because I’m a puss and don’t like spicy things.

These wings were super easy. I’m sorry I don’t have more pictures, but they were done and then WHOOSH, packed up and whisked off to the party like freakin Cinderella. So just imagine them in your mind.

Ok, let’s get started with the wings.

You will need:

- 2-3 lbs of wings (I bought two packs; also, may I suggest buying them already pre-separated because separating the drumstick part is a BITCH)
- 4 tbsp Chinese 5 spice
- Chili powder
- Salt

Put the wings in a large bowl and cover with the 5-spice, and salt and chili to taste. I kinda just did a few shakes from each. Whatever. Then cover the bowl and refrigerate for at least an hour, can be left overnight if needed.




When you’re ready to bake, spray two sheet pans w/ cooking spray and preheat oven to 400. Put the wings on the baking sheet, making sure they have space between each and aren’t touching. Bake in the middle rack for 25 mins, and then take out and flip them over. At this point, check on them in 5 minute intervals, because you will have a lot of fat rendering and that fat is likely to burn. Fun times. I probably baked mine for another 7 minutes before I could no longer stand the screeching of my smoke alarm. By the way, did I mention that I have the world’s most sensitive smoke alarm?

While the wings are baking, gather the following:

- 4 tbsp of butter
- 4 tbsp of red curry paste
- 2 tbsp brown sugar
- Sriracha sauce
- COMPLETELY FREAKING OPTIONAL UNLESS YOU’RE AN IDIOT LIKE ME AND DIDN’T REALIZE YOU WERE ALMOST OUT OF RED CURRY PASTE AND WERE TOO LAZY TO DRIVE BACK TO THE SUPERMARKET: soy sauce, thai fish sauce

Ok, so by now you can tell I found myself in a little bit of a bind when I went to make the wing sauce. And then I said fuck it, because it’s stupid wing sauce and if it sucks, I’ll just toss them with the barbeque sauce we had in the fridge. So what I ended up doing is the full 4 tbsp of butter, about 2 tbsp of the curry paste, the brown sugar, Sriracha to taste for heat (I probably added ¾ a tbsp), and then I just dumped about 2 tbsp of soy sauce and a few healthy shakes of the fish sauce. I put that in a sauce pan on the stove and let it cook down and you know what? It was damn good. I will probably use the alternate recipe next time.

The last part: dipping sauce. You could be lazy and just dip these in ranch dressing and I bet it would be awesome, but you get cool points for making a flavor coordinating dipping sauce. You need:

- A bunch of cilantro (literally – the whole bunch)
- Juice of 2-3 limes, depending on size
- ½ cup mayo
- ½ cup greek yogurt

Confession time: the original recipe called for a full cup of mayo and I made it that way. But I had to add some greek yogurt at the end because it was just tasting BLAH – needed some tang. So I am gonna go out on a limb here and suggest going ½ and ½.

Anyway – dump all that crap in a food processor. Or blender. Whatever. Process. Serve.

Take the wings out of the over and drizzle the sauce all over. Toss to coat. Eat. Enjoy. Thank me later.

Friday, July 27, 2012

summer = lazy (even though I still have to wake up and go to work every day)

Yeah I know. I'm not on "summer break" anymore. Fuck the real world, man!

But despite my weekly 8-5 schedule thy never changes, I'm still feeling a bit of that summer laziness. Which is why I have not been blogging and anything I do blog is my version of "lazy food."

So the other night I made some shrimp concoction, it was ok, not worth blogging. But because fresh shrimp were like $6/lb, the Jew in me was all like, "hell yes gimme a pound of shrimps that I will not be able to eat!" and then I sautéed them up and they were fine but alas, I had like 1/4 an lb left!

My options were: (1) toss, (2) refrigerate with the intention of eating for lunch and then finally toss 1 week later, or (3) actually eat the suckers for lunch. Normally in my household, all leftovers go the way of #2, but not this week, my friends!

So on Tuesday, I headed home for lunch and whipped up this shrimp salad, which was yummy and easy and kept me from wasting my ridiculously cheap shrimp. Win. I'm pretty sure you could substitute any protein here - seeing as I'm swimming in a plethora of leftover chicken right now, chicken salad will be next!




Alright, so you will need:

- mayo
- greek yogurt
- chopped green onions
- old bay seasoning
- garlic powder
- lemon juice
- spinach
- walnuts
- some sort of bread-like apparatus on which to place said salad

I had bought these Flat-Out fiber wrap thingys that are actually pretty dece, so that was my wrap.

Alright, in a bowl, combine your leftover shrimps, cut into smaller pieces, with equal parts Greek yogurt and mayo. The yogurt gives it a bit of tang and also makes it not so fatty. Add a few drops of lemon juice to cut the mayo. Oh ps this whole "recipe" really depends on your own tastes and how much shrimp/chicken/tofu whatever you have. So yeah.

Next, season with the garlic powder and old bay to taste. Add your green onions. tomatoes might be delish in this, too!

Lay some spinach down on your bread/wrap, then the salad concoction, and then I sprinkled a few walnuts on for taste and texture. Totally optional. Not gonna lie, when I concocted this thing, I was a bit dubious of whether it would be edible, and I must say, I was pleasantly surprised! I will definitely be scrounging up a chicken version post haste!

Monday, June 25, 2012

cheater panzanella

Ok, I was just scrolling through my pictures for my previous post and realize I had another quick thing to throw at ya that requires very little effort to write up OR prepare. WINNER WINNER chicken dinnerrrr.

I usually go home at lunch, for a multitude of reasons: my demon puppy usually needs to be let out, the dining option in downtown Houston as surprisingly awful, plus I am pretty convinced that the fluorescent lights in my office are going to give me a seizure someday, so the less time spent under them, the better.

By the time I drive home and back, that’s 20 minutes out of my 1 hour lunch break. Then there’s the necessary dog caring, etc., and you start to run out of time to prepare yourself a meal real quick. This solves that problem and is fresh and healthy. I call it: cheater panzanella! (real panzanella is more onion focused and has vinegar and other stuff)

Ok, you will need:

- 1 small avocado
- 1 small-medium tomato
- 2 smallish pieces of your favorite wheat bread (I got this great honey wheat bread from HEB, the seedilicious bread from Whole Foods would work well, too)

Alright, dice your avocado. Put in a bowl. Cut your tomato in half, remove seeds, dice, put in bowl. Toast the bread. Cut into squares. Put in bowl. Add salt, 1-2 tbsp of GOOD olive oil, and basil is nice, too. Toss to combine. ENJOY!!!!





a refreshing summer treat!

Apologies for the blogging hiatus. Not gonna lie, the more bored I get at work, the less motivated I become across the line. Hence, I have pictures of some food I’ve created, ready and waiting to be blogged about, but no actual intention of writing this shit up.

Also – side note – to those of you planning your imaginary weddings on Pinterest… all I have to say is enjoy this stress-less, imaginary time now. Because planning your actual wedding sucks donkey balls. I thought I had it sooooo easy: dress was purchased within a month, venue with an in-house caterer picked, bridesmaid dresses purchased, DJ booked. Phew, almost done, right? Well then you start adding up how much this shit is gonna cost you and you start realizing that your remaining budget for cake and flowers and invitations and favors and all the other fucking flotsam and jetsam that comes with weddings is slowly shrinking and you start FREAKING. OUT. Because you feel this insane and imaginary pressure to put on this grand party for your in-laws and their family and it MUST be better than your future brother in-law’s wedding was ten years ago and however much you are spending, it must feel four times more expensive, especially since your fiancé decided to blab to his family how much money YOU and YOUR family are spending and what it’s no big deal who cares, YES IT IS A VERY BIG FUCKING DEAL ASSHOLE. Also, do you KNOW how much flowers cost? And fucking favors. What the fuck, they will just get either eaten or tossed, but every God damn wedding featured in every wedding blog has them, and your life’s goal, besides upstaging your in-laws, is having your wedding featured on one of those stupid fucking blogs. So yes, enjoy this time in your life that is not governed by budget and family and societal pressure, because it’s a bitch. Also, that shit you’re pinning on Pinterest for your fake wedding? Trust me, you can’t fucking afford it.

So, in the words of Willy Wonka, onwards and upwards!

This is not really a recipe. It is more of a success story? I dunno. But I have gained great pleasure from this particular concoction, so I recommend it to you, as well.
Plus, it’s summer, its hot as balls, and my desire to stand over a hot stove stirring a pot of fucking risotto for an hour has greatly diminished.

Ok, so yeah: strawberry-basil-lime water.

Yes, this is water. Leave me alone, can’t you tell I’m stressed!?

Basically: get a pitcher. Take a carton of strawberries, remove half. Halve those strawberries and put them in the pitcher. Grab some basil leaves. I dunno, like 3-4 good sized ones. Chiffonade them (I am too lazy to explain this, please google it, thanks). Cut a lime in half. Squeeze the juice in. Add the halves.

Take a big wooden spoon or something of this nature and smash the fruit. Don’t, like, completely pulverize the strawberries, but you want them to be somewhat mushed. Fill the pitched with ice. Fill it with water. Refrigerate for at least 4 hours. Enjoy. Perhaps with vodka?





Wednesday, May 30, 2012

breakfast quinoa!

I have been feeling the need recently to switch up things with my breakfast routine. Get something a bit more substantial in there – something warm and comforting and, I dunno, breakfast-y?

Oh, and something that is grab and go, too. Which is kinda a tall order.

I used to really love the packets of maple brown sugar super sweet disgusting quaker oatmeal, that you just add hot water to and go. But, for one, I’m reaaalllllyyy trying to cut out process shit from my diet wherever possible (beer is still allowed, for example), and I dunno, I was craving something more.

ENTER: breakfast quinoa.

I’m not gonna dive into all the accolades available for quinoa – y’all can google it for yourselves. But, long story short, quinoa is actually a seed, is gluten free, is loaded with protein and some other important crap, and has a mildly cous-cous like consistency. Which makes it less mushy and texturally disgusting than oatmeal (don’t lie – even if you like oatmeal, that shit is kinda disgusting).

I experimented with a few different preparations of the breakfast quinoa before arriving on the perfect recipe, which is not too sweet, but still has flavor. Plus, you can pretty much add anything you want to it. It’s a blank slate.

I like to make a big batch on Sunday, and package it up into individual Tupperware containers, so I have a week’s worth of breakfast. Grab and go, baby. This is how to make enough for 5 days’ worth of yumminess (or, a business week for you nitpickers).
You will need:

- 1 ¼ cups dry quinoa (may I suggest buying it in a package that says “pre-rinsed?” because I can’t tell you what to do with anything that is not rinsed)
- 1 ½ cups of coconut milk (unsweetened)
- Honey
- Pumpkin pie spice (for convenience – you can also use cinnamon, a bit of sugar and nutmeg)
- Vanilla extract
- Chopped nuts of your choosing (optional)
- Almond butter flavor of your choosing (optional)
- Frozen fruit of your choosing (optional – but I suggest raspberries and blueberries)




Dump the quinoa and coconut millk into a sauce pan over high-ish heat. Once you get a nice simmer going, reduce to medium. Add the honey, vanilla and spices. I do, like, 2 nice squeezes of honey, probably 2-3 tsps of vanilla?, and a few dashes of pumpkin pie spice. You want it to smell just delish – its kinda hard to go overboard. But it’s possible, so be careful.




Cover the pot and simmer until all the liquid is absorbed, stirring occasionally. If it stops simmering, turn the heat up a little bit. Once all liquid is absorbed (about 20-25 mins), remove from heat and portion out into 5 tupperware containers. Garnish with chopped nuts (I go with a mix of walnuts and pecans), frozen fruit, and a tbsp of almond butter (I personally love Justin’s Vanilla Almond Butter, but dark chocolate, maple, regular… it would all work). Stick in the fridge, where the fruit will unfreeze itself and leak yummy juices all into your breakfast for an awesome sweet/sour taste. Microwave for 1 min in the morning to reheat. Enjoy!





memorial day murph

After a lovely Memorial Day Weekend spent at Lake LBJ, outside of Austin:




I came home to this:




And this:




Which, secretly, was a bit more lovely than the weekend itself. Heartburn + sunburn + hangover + eating shit all weekend is not a good feeling, amirite?

So, rather than snuggle up on the couch with the pups and indulge in whatever episode of Law and Order happened to be on at the moment, I arrived back in Houston, where the temp was 92 and the humidity was 146%, and thought, “HEY! Let’s go make myself feel even WORSE and do a CrossFit workout at the box!” So off I dragged my ass.

For anyone not familiar with CrossFit, I can’t explain it all without boring you to tears, but basically it’s a kick-ass, high intensity workout designed around functional bodyweight movements (push-ups, squats, pull-ups), Olympic lifting, and gymnastics movements. It is perfect for the ADHD child in me, since you rarely do the same workout twice (and if you do, it will be months apart, as a means of benchmarking your progress). Also, it is infinitely scalable – you can always lift less weight, do push-ups on your knees, etc. In the same vein, there is always room for improvement and always a goal. Plus, what girl secretly doesn’t want to feel bad ass like the boys and throw some weight around?

I’ve been CrossFitting since September 2011, and Memorial Day was the first time I would be tackling one of the most respected benchmark workouts: MURPH. CrossFit has multiple benchmark workouts named in honor of men and women who have lost their lives in combat, and loved to CrossFit. Murph is named for Lt. Michael Murphy, a Medal of Honor winner, who was killed in action in Afghanistan in 2005. It looks a little something like this:

1 mile run
100 pull-ups
200 push-ups
300 squats
1 mile run
(20/12 lb weight vest for men/women)

You can break up the pull-ups/push-ups/squats however you want, but they must be bookended by the mile runs. Other hero workout rules: 1) Don’t cheat 2) Don’t quit

Let me just say – this workout is no joke. Even though I used a band for pull-ups and (duhh) did not wear a weight vest, I wasn’t breezing through this shit. It certainly didn’t help that concrete that has been baking in the sun all day is hot as hell. When I hit the ground for my first push-up, I felt like I was laying on a tanning bed.

I broke the workout up into 20 rounds of 5 pull-ups/10 push-ups/15 squats. More than 10 push-ups in a row would be pushing it for me with this (ha ha, see what I did there? “pushing” it? ha ha). Thanks to not having the ability to do regular pull-ups and having to use a band, my hands didn’t rip. But my quads were on fire about halfway through. And you wanna know what sucked? That last mile run. I thought “oh, haaay, I’ll just jog the last mile real slow, no biggie”. HA. I walked about 1/3 of it.

BUT – I finished. (Without going to my knees for push-ups!!) And so did everyone else. I’m happy to have this workout under my belt, and glad to have done SOMETHING mildly patriotic for Memorial Day, rather than just posting some bullshit on my Facebook timeline and calling it a day. While doing a hero workout may be mildly selfish (because secretly, I was also doing it to burn off the 47 million beers I consumed over the weekend), I think it’s really cool that my CrossFit box, and others around the country, do this workout every Memorial Day to remind us all that, hey, this may kick the crap out of you, but it ain’t SHIT compared to serving in the Middle East, so take your torn hands and sore quads and STFU. Or something like that. Happy summer, y’all!





Wednesday, May 2, 2012

spring spaghetti!!!

I know this blog has about, ohhhh, 3 readers, but for you, dear readers, I have really been at a loss lately, since I have had a bunch of dud recipes and repeats lately. Nothing new going on up in my kitchen.

This week was supposed to be a week of easy dinners (can we say grilled cheese, anyone?), because the fiancé and I are hosting the one party a year I allow him to have this Saturday, and I didn’t feel like stuffing my fridge for the week when it will be stuffed this Friday with party goodies. Don’t worry, the blog will be lit up with party goodies come early next week – pulled pork fo sho, plus whatever pinterest goodies strike my fancy.

So I found this pasta recipe on pinterest that looked simple enough, and called for fresh mint and ramps. All the stupid food blogs out there go apeshit come spring when ramps are available. You’d think they were giving out free truffles at the markets. I was curious, naturally. Except… fucking HEB didn’t have them. Apparently, they are usually just at farmer’s markets. Go figure. A quick google search in the produce aisle sent me home with a giant leek, the afore-mentioned mint, and some pancetta, because who doesn’t love bacon in all its glorious varieties?

Well, I’m pretty sure this recipe is 17x better than the original, mostly because of the pancetta, but whatever, its delish, so try it. Kthanks.

Spring Pasta with Leeks, Mushrooms, Pancetta and Fresh Mint:

- ½ a pound of pasta (spaghetti or linguine is best)
- 1 leek
- A pack of pancetta (umm no idea on the measurement)
- Baby bella mushrooms, to taste, diced
- ¼ cup white wine
- ¼ cup shredded parmesan
- Salt and pepper, to taste
- Fresh mint, finely diced (like, a tbsp?)




If you’re like me, you look at a leek and go, “what the fuck do I do with this monster?” I’m gonna tell you. Chop off the dark green leaves. You want only super light green/white stalk left. Then chop up the stalk thinly, and toss into a bowl of cold water. There is a whole bunch of grit and funk between the layers of this thing, so you want to get it out of there. Swirl the bits around in the water, then drain and set aside.




Ok, let’s next salt some water, get it boiling, and toss the pasta in. You want to cook it to jusssstttt al dente. Once it’s there, take it off the stove, drain, and toss with a bit of olive oil to keep it from sticking to itself. Set aside.

Put a large frying pan on the stove, and turn the heat up to medium-high. Once hot, put the pancetta in there (if you’re like me, you buy it in a pack all diced for you – if you’re not like me, well shit, dice that crap up first. Use your head here). Let the pieces get a bit brown and crispy, and the fat render out, about 2-4 mins. Toss the mushrooms in with the pancetta, salt them (to draw the moisture out), and cook for another 1-2 mins.

Put the cooked pasta in the frying pan with the pancetta and mushrooms and let it get a bit toasty, stirring a bit to get all the pieces cooked through. I’d say leave it in, ohhh, 2-3 mins. Yeah.

NEXT toss in the sliced up leeks, as much or as little as you want, and toss constantly, until leeks are wilted. Again, 2-3 mins.

Pour in the white wine. It will bubble up and mostly evaporate. (Confession time – I didn’t have any white wine on hand. I did, however, have an open bottle of Andre that I’m sure was half flat. So I used that. It still tasted good.)

Sprinkle the shredded parm all over the toss the pasta. As soon as the cheese is all melty, turn off the heat, and sprinkle as much mint as you want throughout the pasta. Toss until mint is just wilting. Seriously, maybe taste the pasta and add more mint if you’d like. I wish I’d used more mint.

Serve this up and enjoy! It is seriously yummy and easy easy easy!




Tuesday, April 24, 2012

holy blogging hiatus.

Well, this is a sad little gap in the life o' this blog.

Even more sad is the complete lack of food shtuffs I have to blog for you! I have spent the last week eating out on my parents' dime, and consumed at LEAST my body weight in crawfish. We also dined at the fabulous Phillipe (on Post Oak), which I highly recommend to anyone looking for some good eats in Houston.




So instead of recipes, I bring you some goodies you should pick up for yourself. Number one:




THIS. JUSTIN'S VANILLA ALMOND BUTTER. HOLY HELL CRACK IN A CAN.

Seriously, just buy it. You can thank me later. Just don't blame me for the weird looks you will inevitably get as you wander around your house, sucking on a spoon. (or you could be a bit more normal and spread it on an English muffin)

Alright this next one is if you're feeling ambitious and have time to kill:




The book alone is worth it for the marshmallow-chocolate chip-cornflake cookies. These are also crack. Not exactly the easiest recipe, but follow it to the T and you get this:




Which becomes this:




HOLY HELL BEST COOKIES EVER. even my mom said so. So THERE.

I will be experimenting with some more recipes for a block party this weekend, so I'll be sure to report back.

And maybe I'll be able to whip out a new recipe or 2 soon. Stick around.

Friday, April 6, 2012

world's most awesome, do-it-yourself, crab cakes. promise.

I’m really sorry, but unless you’re allergic to shellfish, there is no reason not to like crab cakes. They are delicious. And crunchy. And summery. And awesome.

The moment I became a real person with my own kitchen (and the subsequent rent – now mortgage – that comes with it), I worked on creating a perfect crab cake, reminiscent of the flaky, crispy delicacies that I tasted in restaurants. McCormick and Schmick’s, though a chain, has, hands down, my favorite crabby patty. I just freakin LOVE when you can put your fork into a good crab cake and it immediately flakes apart, and you get bites of soft crab along with a crispy exterior. I am mildly in love with crab cakes, if you couldn’t tell.

EXCEPTTTTT – problem. I could not, for the life of me, come close to creating a similar masterpiece of my own. I mean, my crab cakes tasted good… but the texture? Not so much. I tried different methods of baking, frying, yada yada yada. No bueno.

Backtrack to Christmas, when my lovely fiancé gave me a gift card to take a cooking class at Sur La Table. I scoured all the menus and immediately pounced when I saw one that included crab cakes on the menu. BOOM. DONE. Would I finally get to learn how to create my own perfect crab cakes?

Alright, I’m gonna give it away – I did. These are so easy, and hands down the best crab cakes I’ve ever created. No lie. I beg you to try to ruin them (short of burning them, but that’s your own fucking fault). I was dubious that I could execute this recipe without the pre-measured ingredients from the cooking class, but I managed to pull them off brilliantly a few days later. Not gonna lie – it was a proud moment in my kitchen.

So, without further ado… crab cakes WOOOOO!

You need –

- Crab duhhhh (just buy one package, I dunno the measurement, but refer to the picture below); I got regular lump crab
- ¼ cup of mayo
- 1 egg, beaten
- FRESH parsley, about ¼ cup, finely chopped
- 2 tbsp Old Bay
- 2 tbsp Dijon mustard
- Garlic powder, salt, pepper – all to taste
- ½ cup panko breadcrumbs




Preheat the oven to 200.

In a bowl, beat that egg up, and then add the mayo, bread crumbs, parsley, Old Bay, Dijon, salt, pepper, garlic. I kinda just eyeballed the Dijon and all the dry spices.




Mix that all up, then dump in your crab meat and fold it in, being careful to preserve the chunks (aka don’t pulverize it). I would suggest tasting a small bit at this point, to make sure the spice ratio is right. I ended up adding a bit more Old Bay, Dijon and salt, personally.




Form your crab patties in any size you’d like (you can do minis for party apps, or full on meal size monsters). On a piece of tin foil, sprinkle some more panko crumbs and lightly roll the cakes in the panko, giving them a light coating.

In a large non-stick skillet, heat REGULAR olive oil over medium-high heat (not extra virgin, unless you wanna burn these things and smoke yourself out of your house). Once the oil is shimmering, gently place the crab cakes in the pan and sauté for about 3 minutes on each side, until golden brown.

Transfer to a SILPAT or tin foil lined pan, and pop in the oven. The size of your crab cake will dictate how long they bake for. Basically, you are warming them through after searing them off. Pretty hard to fuck em up at this point. I made decent sized crab cakes, and I think I baked them for a total of 10 minutes – 5 minutes each side. Oh yeah, flip em half way through.

Serve with any sort of aioli or whatever you like or plain or yeah. Enjoy. Then tell me how awesome they are. I’ll be sure to thank Sur La Table by spending some money there in the next few months.




avocado schnack!!

I love avocado. LOVE LOVE LOVE. Can I say that enough? LOVE.

So when I saw this avocado salad recipe thing on pinterest, I had to try it.

Seriously, it kinda like guacamole with some more texture. AKA it makes guacamole into an acceptable sammich filling, which I’m totally down with.

You can doctor this however you’d like – for example, next time, I’ll probably toss in some ‘maters – but for my first round with this, I followed the recipe (almost) exactly.

You need:

- 1 can of chickpeas, rinsed and drained
- 1 medium firm avocado, chopped
- Cilantro, diced (errr, a ¼ cup? Just eyeball it)
- Green onions, diced (to taste)
- Juice of 1 lime
- Salt and pepper, to taste
- Your fave good olive oil (optional)

After you rinse the chickpeas, dump them on a paper towel and take off their stupid little outer shell/skin things. It’s not hard, just time consuming. Basically, if you pinch the suckers between your thumb and forefinger, they pop right off.

Mash up the skinned chickpeas with the chopped avocado, then mix in all your fixins. I added a drizzle of this fabulous fruity olive oil I got at a farmer’s market a few weeks ago. Totally optional.




Spread on your favorite sammich bread (I went with a whole wheat English muffin), add some lettuce or spinach to try and be healthy (I didn’t), and, VOILA. Bonus – this will stay green and yummy for the next day’s lunch, too!




Tuesday, April 3, 2012

another easy shrimp recipe (imagine that).

I almost managed to forget to photograph anything from this recipe, because it was that quick and easy. The hardest part was waiting for my sweet potato tater tots to bake (they’re from a bag, don’t get all excited here – Alexia brand, if you’re curious). But anyway, if you’re looking for a quick, easy weeknight dinner involving shrimp, here’s a good one. YES, I like shrimp a lot. Don’t judge me.

These are supposed to be some “light” knock-off of Bonefish Grill’s Bang-Bang Shrimp, which, conveniently, I’ve never had. I just made them cuz they looked good. Whatever.

Ok, so for the sauce, you need:

- 5 tbsp mayo (light, regular, homemade if you’re fucking ambitious – you get it)
- 3 tbsp sweet Thai Chili Sauce
- Sriracha hot sauce, to taste

This makes a decent amount of sauce, so if it’s just you, you can half it. Just mix everything together in a bowl. Also, the Asian ingredient are found in the Asian aisle of the supermarket. Big surprise, right?

Alright, for the shrimp, you need:

- Shrimp
- Cornstarch
- Diced green onions
- Shredded iceberg lettuce and purple cabbage (OR, you can be lazy like me, and buy pre-bagged slaw mix or Asian salad or whatever its marketed as in your supermarket)

I personally used big fat fresh shrimp from the seafood counter, but any size or quantity is fine. Between the fiancé and myself, we had 10 jumbo shrimp.

Alright, pat the shrimp dry and coat them well in cornstarch.

Heat a non-stick skillet over medium high heat. Put some oil in the pan.

Cook the shrimp until opaque and pink, about 3-4 mins each side.

Toss with the sauce in the bowl that you should have figured out to make above.

Serve over the slaw stuff, garnish with green onions. TA-DAAAAAAAAAAAA!

Hard, right?




Monday, March 26, 2012

blue moon cupcakes. for realz.

I remember when I first discovered that there was more to beer than Natty Light and the occasional treat of a Miller Light (oh, college!). The beer that specifically changed it for me was Blue Moon, and to this day there is nothing I love more than squeezing that orange slice in there and taking that first sip of orange-y goodness. I have come to love many other beers (Abita Strawberry comes to mind), and branched out into the world of smaller breweries and craft beers, but I will always remain loyal to my trusty Blue Moon for showing me the light. And NO, Shocktop does not taste the same. So don’t ask.




Alright, la-de-da, I was all up in Pinterest one day when I saw this recipe in the Food + Bev section – BLUE. MOON. CUPCAKES. My rational mind told me it was probably a gimmicky way to rename some sort of orange flavoured cupcake, but whatever, I was still intrigued, and pinned the recipe. Fast forward to this past Friday. I was sitting at lunch, scrolling through my Pinterest boards, looking for an appie to bring to a friend’s 30th birthday bash, boring the fiancé to death with my musings, when there it was. The cupcakes. I had forgotten all about them. Boom. Making those. Done. Off we went to Whole Foods.

What can I say, they were a hit. I had two myself. Some drunk guy came up to me with crumbs falling from his mouth and prettyyyyy much professed his love for me. No big deal. I don’t think the beer really impacts the taste, but the texture was definitely different. They were not as dense as normal cake, and just, I dunno, fluffier. Definitely worth trying. Plus, you only use about ½ a bottle for one batch, so you have an excuse to drink while they’re cooking. Win.

So, everyone knows by now that I hate measuring shit, but when it comes to baking, I’ve learned the hard way – MEASURE SHIT. And follow the directions. It’s usually not pretty if you don’t.

And on we go!

For 12 cupcakes, you need:
- A stick of unsalted butter, softened
- 1 ¼ cups sugar
- 1 2/3 cups flour
- 1 tsp baking POWDER
- 1/8 tsp of salt (aka a freakin pinch or whatever)
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 orange, zested
- 2/3 cup Blue Moon
- 2 tbsp whole milk




Preheat the oven to 375.

Put the stick of butter in the stand mixer, and cream it for about a minute. Add in the sugar, and mix for another 3-4 minutes.

Add eggs, one at a time, scraping the sides of the bowl after each one.




Add vanilla and orange zest and mix until just combined. (PS, can I add here that a microplane is the best $12 investment I’ve ever made, and if you don’t have one, let this recipe be a reason for you to go out and purchase one post haste. Citrus zest is amazing. I love it. The end.)




Add salt and baking POWDER.

In a bowl (orrrr your measuring cup, like me), mix together the beer and milk. Add this mixture and the flour to the butter-sugar-egg mixture slowly. I personally used my 1/3 cup measuring thingy and just added the flour 1/3 cup at a time. That’s just me.

Pour the batter into your cupcake pan (if you don’t have liners, like I didn’t, use the wrapper from the stick of butter to grease the cups), and pop it in the over for 15-18 mins. When tops are golden brown and a toothpick/butter knife/whatever comes out clean when inserted, they’re done. Cool completely before frosting.




Ahhh yes, frosting. The best fucking part. Funny story, when I first started dating my fiancé, he was gross and dipped (eww sick right?), and he told me that he would give up dipping if I gave up eating spoonfuls of funfetti frosting straight from the container. I did (and he did), but I still love frosting. Anyway…

For the orange cream cheese frosting, you will need:
- Another stick of butter, softened
- 4 oz of cream cheese (1/2 of one of those small containers)
- 2 ½ cups powdered sugar
- 2 tbsp fresh orange juice (I just squeezed all the juice from the orange I zested, which was probs more than 2 tbsp, but whatever)

Alright, clean out the bowl of your stand mixer (because I don’t recommend doing this by hand), and cream together the cream cheese and butter. Once combined, add the powdered sugar a ½ cup at a time. Scrape sides of the bowl each time you add it. Squeeze in your orange, and mix again until all the juice has been combined.

Once the cupcakes are cooled, ice those bad boys. If you remember, save a little orange zest for garnish. Enjoy!




(Don’t worry if you end up with extra icing. You will. Embrace it. Own it. Save it for the next morning and then creepily stick your finger in the bowl and eat it with your morning coffee).

Oh and my reward for bringing these and some bloomin onion bread to the party? Mudbugs and strawberry abita. Fuck yeah Texas.







Marsala Chicken Thighs!

I have recently discovered the joy that are chicken thighs, and I tend to go to these babies straight off the bat if I’m planning some sort of chicken recipe. Why, you might ask? Well, they’re way cheaper and it is really, really, really hard to fuck them up. I mean, you could probably leave them in the oven for hours accidentally while you, saaaay, have a knockdown dragout screaming match with your roommate, and they will still be all tender juicy delish when you pull them out. At least, I’m pretty sure. Don’t take my word here.

Alright, chicken marsala. Done with chicken thighs, clearly. First off, buy yourself a bottle of dry marsala next time you’re at the supermarket. Or, if you live in the draconian state that is Pennsylvania, I guess go to the liquor store? I dunno, but I buy mine at the grocery store. It’s, like, $8. Great cooking wine.

And while you’re out buying shit, buy this, too:

- Pack of chicken thighs (usually 4)
- Panko breadcrumbs (Asian aisle)
- 2 eggs
- Regular breadcrumbs
- Shredded Parmesan cheese (or buy a hunk and shred it yourself, if you’re motivated and shiz)
- ½ a sweet onion, thinly sliced
- Garlic – 2 cloves, diced
- Mushrooms – a bunch – like, 1 ¼ cups, chopped (I used shitakes, because I had them and I like those, but you can use any kind)
- Butter – ½ a stick + 3 tbsps, divided
- Olive oil
- Salt + Pepper

On a sheet of tin foil, mix up some panko, regular breadcrumbs, and parm. Try to go for a 2:1 ratio of panko to breadcrumbs. The cheese is personal taste. Dash some salt and pepper on there for good measure. Make sure it’s all combined. On one side of this piece of foil, whisk together 2 eggs. On the other side, have another piece of foil, just chillin.

Now, this next part involves getting your hands dirty. Take the chicken out of the package. Rinse it off and pat dry with a paper towel. Dip each thigh in the egg wash, then use your hands to really pat the breadcrumb mixture on there. Place on the other piece of foil. Repeat with all 4 thighs.




So we’re gonna let the thighs sit there for about 10-15 minutes. While they’re doing that, heat up 3 tbsp of butter with 1 tbsp of olive oil. (May I suggest a decent size pan, that has a matching lid? Actually, you kinda need this). When the butter foams, add in the mushrooms, onions, and garlic. Cook over medium heat until the onions begin to caramelize. Remove from the pan.




Throw the ½ stick of butter in the same pan. Oh, and 2 tbsp of olive oil. Bring back up to medium heat. Sear the chicken off in the pan, about 2-3 mins each side. Remove from pan.




Add 1 ½ cups of Marsala wine to the pan, and scrape up the little bits of breading and veggies with a whisk or spatula. Return the chicken to the pan, as well as the mushrooms and onions. Cover the pan and cook for 30-45 mins. Reduce heat if needed. It can actually sit there forever and cook, but definitely go for at least 30 mins. A tight lid is important here for containing the heat.

Alright, serve these bad boys over some plain egg noodles or rice or something. Spoon a ton of yummy sauce all over. Enjoy!




Tuesday, March 20, 2012

2012 NYC Half Marathon race report

Ahhh, New York! The city that never sleeps! Or whatever… After a nearly 3 year hiatus, I finally sojourned back to the site of many a past adventure (a certain early morning walk of shame through the Puerto Rican Day parade comes to mind – don’t worry, it was in college) and home to the only bagels I will ever find acceptable.






The reason for my visit? The 2012 NYC Half Marathon.

A high school friend and I discovered last fall that we were both preparing for our first marathons – her, NYC, and Philly for me. Since then, we’ve travelled together to Austin for the 3M Half in January and entered the lottery for this half together, as well. She didn’t get in, but I made the journey anyway and had the best cheerleader in the world in the process.

As I got on the train at Newark airport on Friday evening, I realized I kinda miss the East Coast – no one got up to give me their seat and no one gave me the stink eye when I pushed past them to run for the train. It was awesome. I hate when guys in Texas get up to give me their seat or wait for me to enter the elevator. Its patronizing. Dude, I can stand. I’m a big girl. I’m strong. Plus, I can always use a little extra calorie burn. I am still a girl, after all.

ANYWAY… yada yada yada, fun weekend, fast forward to Sunday morning.






The start line was at the bottom of Central Park, around 64th, but, LUCKY ME, I had to trudge all the way up to 89th and Madison because I got nailed by the race organizers, NYRR, for at one point trying to sell my bib on Craigslist (when I first found out my friend could not run the race). I was told at the expo on Saturday that if I wanted to run, I needed to come to the NYRR office between 6 and 6:30 am to get my bib and be escorted to the starting corral. What were they going to do, hold my hand while I waited in an epic porta potty line? I was steaming mad, mostly because I clearly did not fly all the way from Tex-ass to sell a $128 bib, and the fact that they set up an e-mail sting to catch me, and couldn’t be adult enough to identify themselves as NYRR officials in the process chapped my ass even more. I spent the rest of the afternoon stomping around Union Square and cursing the bitch who I assumed would be tailing me to the starting line. But fuck it if I wasn’t going to show up the next morning, cheery as can be, and prove that I was running.

As a consequence of my crime, I had to drag myself out of bed an extra half hour early. We caught a cab uptown, where the bitch from the day before greeted me – “OHHHH, Texas, I remember you” – and went to find my bib. Others were there picking up bibs, but I was clearly the only criminal, as my bib was in a special binder filled to the brim with the e-mails of other folks just trying to get their money back. I am pretty sure that I am the only person who’s bib was in that binder who actually showed up to run.

The lady was telling everyone that they could leave if they had their bib. I put the d-tag on my shoe and started to cautiously back out the front door. Not so fast. She pointed her finger at me – “You. Not you. Come here.” I was prepared to be shackled and chained to this woman for the next hour when she leaned in, pointed at my friend who came with me, and goes, “Does she want to run? I can give her a bib. I’m offering. Does she want to run?” After assuring her my friend was injured, she sent us on our way with a cheery, “Good luck! Have fun! Don’t do it again!” What. The. FUCK.

Central Park was a zoo, and the porta potties were clearly lacking. I waited over a half hour in line, freezing my ass off, and then scurried off to my corral. I had put down an estimated finish time of 2 hours, and was in the 13,000s – about the middle. The race directors spoke and Desiree Davila and Meb too, which was cool. Then, off we went. And by we, I mean the fast assholes at the front. I had to wait another 19 mins to cross the starting line.

I was impressed by the corrals, as everyone around me was running a similar pace. I knew Central Park had some bitch hills, and so I paced myself, trying to stay at around a 9:15-9:30 pace. I was planning to make up time after we left the park, as the remainder of the course was fast and flat. I actually did ok, despite the hills. There was only one, around Harlem, that really knocked me out. The rest were rollers, similar to the ones along Memorial Drive and Allen Parkway, and I’ve run those before. I exited the park right after the 10k mark at 57:05, right on target (ps that's me in the orange pullover and black compression socks).






The course went down 7th Ave, through Times Square, and then made a right hand turn onto 42nd Street, which we rode all the way to the West Side highway. Those 2 miles through the heart of the city flew by, and I had my fastest split at mile 7 (8:49). But I was looking for a porta potty at this point, and had to stop. I grabbed a fucking SICK ASS one by the med tent just before the turn onto the WSH, and was in and out in about a minute. In retrospect, I should have manned up and held it. Or peed on myself. Whatever.

The humidity that morning was apparently at 90%, which makes sense now, since I could barely get my compression shorts back in place. That was another 30 seconds lost.

I hit the WSH and settled in for the last 5 miles. At about mile 9, I was not doing well. I felt nauseous, and my hip flexors and glutes were screaming at me. I couldn’t even fathom the thought of stopping for fluids – even water sounded horrible to me. I forced a GU Chomp down with some water around mile 10, just to get something in my stomach. This did not help.






We finally started getting close, and yippy freakin skippy, about ¾ of mile 12 were through an underpass. At this point I was barely holding on to my sub-2 goal at around a 9:11 pace, and the tunnel was so claustrophobic and creepy – I thought I was picking up the pace, when my splits say a different story. We made it out, crested one last hill, and entered the narrowest part of the course. Even if I had wanted to sprint, I wouldn’t have been able. It was so crowded. Just look at the finish:






So yeah, official time was 2:01:18. That 1:18 could have been from stopping to stretch my hammy around mile 9, walking through a water stop at 10, and of course, the pee break. Such a puss, I am. I was kind of pissed. I didn’t expect to PR here, but when I saw sub-2 in reach midway through, I got a bit excited. I just didn’t have it in me that day, I guess.





yeah lady, I feel your pain

Overall, a pretty decent race. I was not a fan of the last 5 miles. I understand the logistical nightmare of closing down streets for a half marathon, but the West Side Highway? REALLY? That’s boring, mid-tier race shit. When you come to NYC to race, and pay $128 in the process, you should get a bit more of NYC besides 2 miles through midtown. The park is pretty, but whatever.

Medal was kinda shitty, no idea what was in the swag bags since I never got mine, and didn’t go to the post race festival. Grabbed my burrito blanket and snuck out through a gap in the fence to meet my parents, go back uptown and shop at Barney’s. Rough freakin life, right?






Next step will be some speed work this summer. I’m guessing I’ll try and do the Houston Half in October, and Philly full in November. The summer is out because of heat, and I don’t want to travel too much, in order to save vacation for my wedding. I learned some valuable lessons in this race, and while it sucked and it hurt, I’m already itching to fix the mistakes I made.

strawberry balsamic glazed salmon

I’ve been really disappointed with my Pinterest finds lately. I mean, the recipes that I end up making are ok – perfectly edible, but just missing something. I guess I have high expectations, but to be honest, I was beginning to lose faith in my beloved Pinterest.

Then, this little salmon gem popped up on my feed. I paired that bad boy with a Paleo green bean recipe I saw on a blog, and instantly all was right with the world. Best part? Pretty freakin easy!

So I’m gonna break it down into the salmon and the beans, obviously they can and should be going together at the same time, but everyone has a different kitchen multitasking comfort level, and as long as your prep is completed before the stove turns on, you should be good to go.

So, ROASTED SALMON WITH STRAWBERRY BALSAMIC GLAZE!

For the glaze, you will need:

- About one cup of strawberries, chopped
- 4 tbsp balsamic vinegar
- 4 tbsp water
- 4 tbsp honey

And same salt, pepper, and 2 salmon fillets. Or, like me, you can buy a big one and do a complete hack job breaking it down into two pieces. Its cool – I only left about a third of the bottom of one side attached to the skin.

So get out a decent sized sauce pan, and bring the vinegar, water and berries to a boil. Let that simmer and reduce by half. I honestly was running around the kitchen a bit like a mad woman last night (because my almost 8 month old puppy has decided to start peeing everywhere), so I’m at a loss for an exact time. Errrr 7ish minutes? Whatever.






Meanwhile, preheat your oven to 400. Put the fillets on a foil lined baking sheet, salt and pepper em, and stick em in the over for 10-15 mins. I think mine got 12.

Once the glaze has reduced, add the honey. Reduce some more. Maybe another 4-5 minutes on the stove.






At this point, you can either mash the mixture up manually, or be lazy like me, and puree it in your Magic Bullet. Your choice. When the salmon is ready to serve, drizzle the yummy sticky goodness all over those bad boys.

Now, the green beans. Specifically, COCONUT-ALMOND GREEN BEANS. You like the caps thing I’m doing?

For the beans, you will need:

- Green beans (duh) – however many you plan to eat, I guess I made like 2-3 handfuls worth? Very scientific, I know, but yeah, trim them before hand
- ½ cup coconut milk
- Slivered almonds (about a tbsp)
- 1/3 onion, chopped
- 2 garlic cloves, diced
- Coriander
- Cumin
- Paprika
- Red pepper flakes (optional)
- Lime juice






Heat some oil in a pan and sauté the almonds for a few minutes, watching them closely. Remove once they start to brown. In the same pan, sauté the onions, garlic, cumin, coriander and paprika (and red pepper if you're adding it) for about 4-5 minutes, until the onions are translucent and starting to barelyyyyy brown. As for the amount of spices, I dunno, do it to taste. I did about 2-3 wrist flicks from each container. I’m uber helpful, I know.






Add the coconut milk and the green beans and make sure everything is thoroughly mixed. Bring the mixture to a simmer, then cover the pan and let cook for 6-8 mins, depending on how crunchy you like your beans. Remove the cover, and let the mixture cook down a bit more, about 1-2 mins. Remove from heat, stir in the almonds and couple of squirts of lime juice.

Now, you can plate everything all pretty and stuff or just dump it on the plate. I went with a mixture of the two. I did garnish the salmon with some chopped strawberries, though. They were a nice touch and added some freshness to the dish.






Enjoy!