Monday, August 15, 2016

600th post!

It is finally her...my 600th blog post! It took 4 years to post my first 500 and it has taken 3 years to post the last 100! Life has gotten REAL in the past 3 years. We moved to Pasadena, my cabi business took off and this year welcome our baby girl! All this to say, I use my blog almost daily, referring to it as my own personal cookbook. I plan to continue cooking and posting even if it is less often.

Here are my top 10 of the past 100!

Number 10:
Jalapeno Cilantro Chicken Alfredo


Number 9:
Mario Batali's Chicken Pillard


Number 8:
Chipotle Chicken Chili


Number 7:
Sausage and Egg Crescent Casserole


Number 6:
Jane's Bran Muffins



Number 5:
Buttermilk Grilled Pork Chops


Number 4:
Jalapeno Corn Dip


Numer 3:
Cheesy Tomato Pie


Number 2:
Lemon Olive Oil Cake


Number 1:
Red Hot Beef Sliders


Thursday, August 4, 2016

Mario Batalli's Chicken Pillard

I is baby Diane,all day every day around here! I have managed to do some cooking and even now some blogging so I am proud of that! (It has taken about double the time to write this post!)
Here are some of my favorite recent pictures of her.





I love this new dish! It is similar to a favorite dish of mine, Chicken Milanese, but a lighter version! The flavors are off the chart!

Mario Batalli's Chicken Pillard
3 Chicken Thighs
1 1/2 limes
1 avocado
10 mint leaves
10 basil leaves
2 Tbsp cilantro
1 Tbsp Sriracha  
1 tsp fish sauce
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp honey
4 garlic cloves
2 green onions
salt and pepper
arugula
optional: pasta for side dish

Preheat oven to 350. Put cloves still in skin, in foil packet. Season with salt and pepper and drizzle with olive oil. Bake for 20 mins.
Chiffonade basil and mint, chop cilantro. Dice Avocado and mix together with herbs and zest of 1 lime.

Stir juice of 1 lime, fish sauce, Sriracha and salt and pepper into avocado mixture. Set aside.

Cut green onions into Shards (long diagonal pieces)
Mix dressing of red vinegar, olive oil, and honey. Set aside until roasted garlic is ready.
Pound chicken thighs to even thickness. 
Trim fat off thighs, season with salt, pepper and a drizzle of olive oil.
Place chicken skin side down on a hot grill pan, cook for 5 minutes per side.
Remove garlic from oven, use a fork to squeeze cooked garlic paste out of the skin and mash it up.
Stir roasted garlic and green onions into dressing.
Optional, cook pasta for the side dish. Drain and stir in a little olive oil.
Plate pasta and arugula. Squeeze 1/2 lime over pasta and arugula.
Place 1 chicken thigh on top of arugula, Spoon some avocado mix over each thigh. Cut 3rd thigh in half and place on top of avocado mix, then spoon green onions and dressing over chicken. Drizzle more dressing all over the plate. Serve extra avocado and dressing on the side. 
Super yummy, full of flavor!




Friday, July 8, 2016

Pineapple Teriyaki Chicken Thighs

The past 3 weeks have been a dream come true! I have always wanted to be a mother and now I am. I still look at this little girl and think, "I can't believe she is mine!" It is all so surreal. My mom was here with us for 3 weeks, which was so helpful and wonderful. We were a mess when she left on Tuesday, but Mommasita...now Gigi, will be coming tomorrow, so we are excited about that. Here are some fun photos from our few weeks and from Diane's photo shoot!











Pineapple Teriyaki Chicken
1/2 Tbsp minced chives
1 1/2 tsp garlic salt
3/4 tsp paprika
3/4 tsp pepper
1/4 tsp salt
4 chicken thighs
2 Tbsp oil
4 oz crushed pineapple
1/4 cup water
2 Tbsp brown sugar
2 Tbsp worcestershire sauce
2 Tbsp yellow mustard
2 tsp cornstarch
1 Tbsp cold water
Preheat oven to 350.
 Mix together first 5 ingredients.
 Rub the chicken thighs with season mixture.
 Heat oil in a skillet. Brown thighs on both sides.
 Place browned chicken thighs in a roasting pan.
 Mix together pineapple, water, brown sugar, Worcestershire sauce and mustard.
 Pour mixture over chicken. Place in the oven uncovered for 2 hours.

 Remove chicken thighs from pan.
 Mix together 1 Tbsp cold water with corn starch.
 Skim fat from the sauce then place juices in a sauce pan and bring to a boil. 
 Add cornstarch mixture and cook for 1-2 minutes while stirring until it thickens up.
 Serve chicken with rice (I used a Japanese fried rice from Trader Joes), topped with pineapple sauce.