RECIPE: Roasted Chicken Thighs with White Wine, Lemon, & Thyme

This recipe is one of my favorites! The chicken is juicy, the skin is crispy and the sauce is delicious!
Uses both stove and the oven so a pan that can go in the oven is needed for this recipe!

NEED:

- Chicken thighs-with skin

- Lemons

- Fresh Thyme
- Dry White Wine

- Onion- diced

- Garlic- minced

- Grapeseed Oil

- Fresh Cracked Pepper

STEP ONE:
We are going to be using chicken thighs with the skin. This makes the chicken juicy and crispy at the same time, and oh so delicious.
Wash, pat dry, and sprinkle fresh cracked pepper onto the chicken, not salt! Adding salt right now will draw out moisture and your skin wont be crispy!

STEP TWO:

Heat up your pan on HIGH, and add Grapeseed Oil, (high smoke point and light flavor), once sizzling hott, add the chicken thighs skin side down! Do not move it! I know it's hard, but do not touch them, let them create a beautiful crust- you might want to open a window! 

- this would be the time to sprinkle a bit of salt

STEP THREE:

Use tongs to carefully check the color on the skin, once it is brown and crispy, place entire pan in the oven at 375 for 20 minutes or until the internal temperature is at 165 (use a thermometer)!

Once ready, take the chicken out of the pan (don't forget its hot!) and place skin side up on a wire rack to remove excess fat (I dont have one so I got creative with a slitted pan on top of another pan)

 KEEP THE JUICE OF THE CHICKEN IN THE PAN!

STEP FOUR: 

Make the sauce! Put the pan back on the stove on high, doesn't take long to heat back up, just a couple seconds, add the garlic and onions until soft. Add in fresh thyme, the juice of 1/2 a lemon, 1/4 c of dry white wine (lemon zest optional) and whisk! Also add in a couple slices of lemon and allow the sauce to thicken as well as the alcohol from the wine to evaporate!

This is not fully thickened, keep reducing until desired thickness is reached!

STEP FIVE:

Once thickened, pour over chicken and serve! 

COOL FACT: Grocery Stickers

RECIPE: Nutella Hot Chocolate

For the past couple of days I have been sick in bed, overdosing on tea and tissues, with the biggest craving for some amazing hot chocolate. So what better thing to do then make it with nutella! And yes, it DOES taste as good as it sounds!


STEP ONE:

Assemble the Ingredients:

1 large cup of Milk

1-2 spoonfuls of Nutella

(Optional)Whipped Cream/ Coffee

STEP TWO:
Heat up 1/4 cup of milk on the stove on Med-Low heat. Add in spoonful of Nutella. (I put in two and it was way too sweet for me, so if you prefer it to be less sweet, add in only 1 spoonful)

STEP THREE:
Add in the rest of the milk and whisk until heated and frothy.

STEP FOUR:
Add in optional ingredients: 1-2 shots of coffee and top with Whipped Cream!

Enjoy!

TIPS and FACTS: Avocados

One avocado provides your body with vitamins A, C, E, K and B6, along with an enormous amount of potassium and “healthy” fat.

Keeping it in the refrigerator will slow down the ripening process, while putting it in a paper bag with a ripe apple will speed up the process. 

Avocados turn brown from oxidation. To prevent browning in an open avocado, top with an acid, usually lemon juice, cover with plastic wrap to seal off as much air as possible and keep in the fridge. 

TIP: The Perfect Hard Boiled Egg

Boiling an egg is not as simple as it looks! Especially cause you can't check the egg to see if its perfect because once you crack the shell, you can't put it back in, so timing is everything. Here are a couple tips to make sure your eggs come out perfect every time!

HARD BOILED:

• Make sure the eggs are placed in a single layer in either a saucepan or pot. 
• Then add COLD water covering the eggs by at least an inch or two
• if you add hot water it will be more likely for the egg to crack from the heat
• Bring the water to a boil- once it starts to boil, take it off the heat and cover for 15 minutes
• Submerge in cold water to stop the cooking, peel and enjoy! 

SOFT BOILED:

This means the yolk is still runny, but the egg whites are fully cooked

• Keep egg at room temperature (or it will crack from the pressure of the heat) 
• Add water and a pinch of salt to the saucepan and boil
• Poke a hole in the larger end of the egg to prevent cracking (lets the steam escape)
• Once the water is at a slow boil add in the eggs. 
• When it begins to boil again, lower the temperature and simmer at the appropriate times:
• Cooking times: 
• If you are using large eggs, cook the eggs for 4 minutes, for a runny yolk and 6 minutes for a medium-boiled egg, where the yolk is only slightly runny.
• For medium sized eggs, reduce these cooking times by one minute.
• Extra large eggs, add on one minute

Other tips: 

• Fresher eggs are harder to peel- so keep the eggs in the fridge for a couple days for easier peeling  
• To test the Freshness of the egg: Submerge the egg in a bowl of water
• If it sinks: FRESH! 
• if it floats: Not very fresh...
• Easiest way to peel an egg: http://www.youtube.com/watch?v=XudEBUi4yZc

RECIPE: Caramelized Balsamic Onion and Goat Cheese Tart

My three favorite things in the world are caramelized onion, goat cheese, and filo dough! So I mixed these together into one delicious appetizer!

STEP ONE:
Assemble the ingredients!

Onion (sliced) 

Goat Cheese

Filo Dough OR Puff Pastry

Balsamic Vinegar

Cilantro

STEP TWO:
Caramelize the onions! Slice them, and add them to the sauce pan on a Med heat. Once partially golden brown, this is when you lower the heat all the way to Low and keep it there until it softens and becomes a deep brown color.

STEP TWO:
Add 2 tablespoons of balsamic vinegar, a pinch of salt and freshly ground pepper.
Then remove from heat, and mix in the cilantro and crumbled goat cheese
(Forgot to take a picture of this step, but use your imagination)

STEP THREE:
Cut the pastry pieces and lay on parchment paper
Add toppings onto Filo Dough or Puff pastry
TIP: If using Puff Pastry, make sure you pierce the dough with a fork before adding toppings
TIP: If using Filo Dough, you have to spread oil or melted butter between each layer

STEP THREE:

Put the Filo Dough in the oven at 350 for 15 minutes or until the edges are golden brown! 

TIP: These were a little messy to eat, so smaller pieces would have worked a little better, still very delicious though!

TIP: Spices

Finally, a handy dandy chart that makes figuring out which spices go in what foods that much easier!