Lemon and basil are one of those flavor pairs that I just can’t get enough of. I had a bunch of leftover lemons from a photo shoot last weekend, so I decided to dig through the pantry and make up something tasty to use them in.  My tasty result was a lemon basil pasta with skillet chicken and shallots. It was tasty, and you can  make it too — recipe below!

Processed with VSCOcam with f2 preset

Boil water and cook pasta to al dente, reserve a few tablespoons of pasta water for sauce. In a skillet, heat olive oil and sauté two thinly sliced shallots. Once they begin to soften, add in chicken breasts that has been seasoned with salt, pepper, and herbs de provence. When the chicken is browned and cooked through, remove to a plate and let rest. Add 1/4 cup of white wine to the pan, scraping up the shallots and browned bits from the bottom of the pan. Then add in 1 tbsp of butter, the juice of one lemon, and the reserved pasta water and let the sauce reduce for 4-6 minutes. Chop up the chicken into bite-sizes pieces, and toss back into the sauce with the pasta to combine. Then sprinkle the dish with freshly chopped basil and parmesan cheese before serving! Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

I hope you’re sitting down while reading this, because I’m about to share a recipe with you that combine donuts… and s’mores. Yup, you read that right! With National Donut Day later this week, I knew I had to put my thinking cap on to take my love for donuts to the next level.  What I came up with is the easiest of easy recipes with just four tasty ingredients: donuts, marshmallows, graham cracker crumbs, and butter.  I took store-bought mini-chocolate donuts and skewered them with cake-pop sticks. Then I melted about a half a bag of marshmallows with 1 tbsp of butter over low heat (stirring constantly) until it had a smooth consistency. Dunk those chocolate donuts into the melted marshmallows, and then while it’s still hot, dip them into the graham cracker crumbles. Then set them out on a piece of parchment paper until they cool (or feel free to sneak a bite of a hot one, I won’t judge you). How cute is that? I am definitely bringing these to BBQs this summer — it’s a tasty little treat that’s perfect for us city-dwellers that don’t have a fire for s’mores making!

20140601-201012-72612083.jpg20140601-201012-72612951.jpg20140601-201013-72613675.jpg

 

I have a major back-log of recipes I’ve been meaning to share here, and with the chilly grey weather in Boston this week, a highly caloric comfort food recipe just seemed like the right choice to share. We celebrated my mother-in-law’s birthday in early May and I made a big tray of twice-baked potatoes, loaded to the brim with bacon and cheese-y goodness. They were a crowd-pleaser, which is always a treat when they’re actually so simple to make!

20140504-141733.jpgPreheat oven to 350 degrees. Scrub baking potatoes thoroughly, and use a knife to slice a few holes to let steam out. Pop them in the oven and let them bake for about an hour. While the potatoes are baking, prep your toppings: shred sharp cheddar cheese, chop up scallions and/or chives, and crisp up bacon and chop it into bits.

After the potatoes are done baking, use a sharp knife to slice the top 1/4 inch off the top of the potato horizontally and discard of the skin. Using a spoon (I think a melon-baller works great!), scoop out the inside of the potatoes into a bowl. In the bowl, combine the potatoes with salt, pepper, and sour cream — I used about 1/8 cup of sour cream per potato, you may need a bit more if they’re really big. Mash the combination together to thoroughly combine and then fold in some of the chives, bacon, and cheddar cheese.

Then you’re ready to re-stuff the loaded mashed potato goodness back into the potato skins. You’ve added more to the mixture, so they’ll heap over the edges a bit at this point. Then add more bacon and cheese on top and pop them back in the oven for 5-10 minutes until the cheese is melted; sprinkle with fresh chives before serving.

This weekend I tackled a fun item on my 30 before 30 list: baking macarons from scratch! I took a class last summer (and marked that off my list too!) which was super helpful background when trying to recreate them on my own. The verdict: I was 50/50 on macaron success. I made a batch of lemon macarons that were  a bust, they lost their shape and cooked unevenly. But batch #2 — a raspberry macaron with raspberry champagne butter-cream filling — came out great. They weren’t perfect, but they were tasty and looked pretty good! I filled up a footed bowl with them and brought them off to Easter celebrations.

20140421-205842.jpg20140421-205853.jpg20140421-205902.jpg

Let’s talk about my new obsession: orange basil water. I’ve been trying to up my water intake lately to replace my love for diet cokes and coffees. But there’s only so much water a girl can drink, I need flavor! So I’ve been cutting up an orange and a few basil leaves and infusing water in a big pitcher in the fridge. It’s delightfully delicious and actually makes me crave water now — plus, how pretty does it look?
Orange Basil Water

I love digging through my Grandma’s cookbooks to see the little notes and edits she’s made to the recipes over the years (inside the front cover of the book we borrowed is a note to my Grandmother from sister-in-law, and it’s dated 1967, when she received it as a gift!). When I was home at my parent’s house this weekend, my sister and I decided to borrow an old cookbook from my Grandma and make a family favorite recipe — Chicken Champagne. Her version has those little notes written in the margins of the pages (for example, her version omits the chicken livers, PHEW!), and I’ve adapted it a little bit more to omit some of the hard to find ingredients (like shaved truffles). Excuse the grainy cellphone pictures I took of our version — we were in quite the rush to dig in — it’s far more delicious than it could ever look in a photo! Find the full recipe below:

Processed with VSCOcam with c1 preset 1394975448.660773.IMG_1576 Ingredients:

  • 4-5 boneless chicken breasts, cut up into bite-sized pieces
  • All-purpose flour
  • Jarred mushrooms, drained
  • 1/2 cup of butter
  • 5 thin slices of prosciutto, diced
  • 1/2 cup of heavy cream
  • 1/2 cup of good Champagne (drink a little while you’re cooking too!)
  • Salt and Pepper
  • Serve with angel hair or thin spaghetti  (fresh is best if you can find it, it absorbs the sauce so well)
    1394975452.947924.IMG_1577

Instructions:

  • Toss chicken breast pieces with flour until lightly coated, season with salt and pepper.
  • In a large pan, melt 1/2 cup of butter, and add chicken. Cook chicken in butter until browned.
  • Once chicken is fully browned, add in mushrooms, prosciutto, and heavy cream. Stir to combine and simmer for 5 minutes.
  • Add champagne, stir, and cover for another 10 minutes.
  • Season with additional salt and pepper as needed, and toss with fresh grated parmesan.
  • Serve over fresh pasta with additional parmesan cheese on the side, and don’t forget to pour a glass of champagne to compliment the meal!

Note: The sauce doesn’t reduce as well if you double the recipe, instead, use 2/3 of champagne and cream. 

I have one last recipe to share from our Taco Date Night party, and of course I saved the cocktail recipe for Friday! These orange mango margaritas are going to be a summer staple, I just know it.  I loosely chopped up 2 small ripe mangoes, and squeezed the juice of two giant oranges into a food processors, and blended the mixture until it was a smooth puree. Then I strained the remaining mango pieces out of the mixture, leaving just the juice behind in a measuring cup. Over ice in a cocktail shaker I mixed 2 ounces of tequila, 2 ounces of the mango-orange juice, a squeeze of a fresh lime, and a half an ounce of Grand Marnier. Shake it up, and strain it into a glass, and serve with a lime wedge. With all of that fruit in there, it’s basically like a healthy smoothie (with tequila), right?a aDSC_0051 aDSC_0054aDSC_0062

To help you recreate this party look at home, Hattie Sparks has a special offer for my readers: 20% OFF your online purchase with the code DOMESTIKATE today through Monday 3/17 – happy shopping!

Please note: I was gifted some of the materials used in this post. All opinions and recipes are my own. 

The main course for my Taco Date Night party was a pulled pork taco with a chipotle lime slaw. We were gifted a slow cooker for our wedding and it’s been such a nice addition to the kitchen this winter — I love how our house smells like savory comfort food all weekend when we get to use it. The pulled pork recipe was simple. I combined a teaspoon each of chili powder, cumin, onion powder, and garlic powder, plus a bit of salt and pepper to make a dry rub for a pork tenderloin. After coating the pork with dry rub, I seared all sides in a skillet before placing it in the slow cooker with a 1/4 cup of honey, 2 seeded chipotle peppers in adobo sauce, 1 cup of chicken broth, the juice of one lime, and a tablespoon of brown sugar.  After that, I set the slow cooker on low for about 6 hours before coming back at the end to remove the peppers and shred the pork.

aDSC_0059

I served them on warm corn tortillas with a chipotle lime slaw (which was just a slaw mix and some of the leftover chipotle lime aioli from my Mexican Street Corn, combined with about a teaspoon of red wine vinegar). These came out delicious, a really nice combination of sweet from the honey and spicy from the chipotle peppers. aDSC_0075

To help you recreate this party look at home, Hattie Sparks has a special offer for my readers: 20% OFF your online purchase with the code DOMESTIKATE today through Monday 3/17 – happy shopping!

Please note: I was gifted some of the materials used in this post. All opinions and recipes are my own. 

I shared a Taco Date Night party on the blog yesterday and today I’m diving into the recipes. I’ve noticed Mexican street corn popping up on lots of restaurant menus near me lately (in particular, the street corn at Painted Burro makes me SO happy) and I wanted to try to recreate the idea at home. It was super.duper.simple. In warmer weather I would have grilled the corn on the porch, but in these wintry cold temperatures, I just charred the corn in a lightly oiled cast iron skillet. While the corn is cooking, I made a chipotle lime aioli. Whisk together in a small bowl 1/4 cup of sour cream, 1/4 cup of mayonnaise, 1 to 2 teaspoons of chipotle adobe sauce (depending on your affinity for spice!) and the juice of one lime. When it comes off the pan, sprinkle the corn with chili powder, a little sea salt,  drizzle it with the aioli, and then top it with cotija cheese. YUM!aDSC_0065aDSC_0057

To help you recreate this party look at home, Hattie Sparks has a special offer for my readers: 20% OFF your online purchase with the code DOMESTIKATE today through Monday 3/17 – happy shopping!

Please note: I was gifted some of the materials used in this post. All opinions and recipes are my own. 

I was searching for some appetizer inspiration recently and came across this amazing recipe from Kinfolk magazine — I wanted to try it but it wasn’t exactly fitting my bite-sized criteria for serving snacks when I had friends over. I loved the idea of having something a little heartier to serve though, so I used the recipe for inspiration and made my own mac and chili mixture and baked in a mini-muffin tin for bite-sized tastes. They flew off the plate when my friends tested them over the weekend! Full recipe below. 1photo 4 (1) 2DSC_0039 3DSC_0041 3DSC_0042 4DSC_0043 5DSC_0052 6DSC_0051Ingredients:

  • Red bell pepper – 1/4 cup minced
  • Yellow onion – 1/4 cup minced
  • 1 Clove of garlic
  • 1 small tomato- 1/4 cup minced
  • Scallions or chives – about 3 tablespoons chopped
  • Lean ground beef  – about 1/4-pound
  • Kidney beans
  • One bag of orichette pasta
  • 2 cups of grated sharp cheddar cheese, plus extra for topping
  • Milk – 1 cup
  • Flour
  • Butter

Instructions:

Preheat oven to 375. Bring a large pot of salted water to a boil.

In a skillet, heat a small amount of oil or butter and cook red pepper, yellow onion, garlic, and tomato for about 3-4 minutes, until they begin to get soft. Next, add in ground beef, and brown in mixture. When meat is browned, add in about a half a can of red kidney beans and the chives, heat through and then remove pan and set aside.

While making the chili mixture,  cook pasta to al dente.  Next, melt 3 tablespoons of butter in a pan, and add 3 tablespoons of flour, whisk together. Next, add milk, and continue to whisk together over the heat until it begins to thicken. Next, slowly add in grated sharp cheddar cheese and continue to mix sauce until smooth. When all of the sauce is incorporated and smooth, pour it over the orichette in a large pot or bowl. Fold in all of the sauce and pasta, and then add in the chili mixture.

Scoop mac and chili mixture into a mini-muffin tin. Using the back of a spoon, pack the mixture into the tin so that the ingredients are compressed together. When the muffin tin is full, sprinkle more grated cheese over the top (I used some Parmesan here for extra flavor), and bake at 375 degrees for about 20 minutes. Remove from oven and let them rest and cool slightly before removing from the pan (this is important, they may not hold their shape if you remove them when they first come out of the oven). I served them in mini-muffin liners for a festive touch!