A coworker rung in another birth year recently and I made these to celebrate! 1 stick butter, softened 1 1/2 cups sugar 4 large eggs at room temperature 2 tsp almond extract 3 cups cake flour (I use Softasilk brand) 2 tsp baking powder 1/2 tsp salt […]
Month: April 2009
Function and fashion? Zip me up!
As with just about any trend though, easy does it. One zipper is all you need to exude that rocker chick vibe. Too many and you’ll end up looking like a straight jacket. Wait, do straight jackets have zippers?? Either way, less is more!
Fish gets a lively burst of flavor thanks to a cucumber relish and for all you brussel sprouts haters out there, try this recipe and I think you’ll change your mind. The balsamic vinegar, once cooked down, thickens and becomes sweet and delicious! Cucumber Relish 1/2 seedless […]
I must admit, I’ve always secreted hated that store White House/Black Market with their stuffy styling and ridiculous price tags. It all sort of reminds me of what some trophy wife living in suburban Connecticut would wear to a bridge game with the girls. Okay, rant over. The […]
- 1 lb pack of chicken tenderloins cut into 2″ chunks
- 2 tbs flour
- 2 tbs olive oil
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 tbs minced ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1 cup chicken broth
- 3 tbs apricot preserves
- 1/2 cup green olives, chopped
- 1 tsp lemon zest
- juice of half a lemon
- salt and pepper
- slivered almonds for garnish
Place chicken in a bowl with flour, salt and pepper and toss to coat.
Heat a large skillet over high heat and add in olive oil. Allow oil to heat up a minute and add in your chicken. Brown chicken on both sides to form a crust. This only takes about a minute on each side since since the tenderloins are so thin. Remove the chicken and set aside. (It won’t be cooked through yet but you’ll finish cooking it later.)
Reduce heat to medium and add in onion, garlic and ginger. Saute for about 3 minutes.
Stir in coriander, cumin, cinnamon, nutmeg and paprika and saute until aromatic, about 30 seconds or so.
Add your chicken back in along with the lemon zest, lemon juice, apricot preserves, chicken broth and olives. Cook down a few minutes until the chicken is cooked through, all the flavors marry, and the sauce begins to thicken.
To serve, top with slivered almonds.
I was craving some guac but we didn’t have all the ingredients on hand to make it. So, I decided to improvise a bit and it ended up becoming a nod to Greece with the addition of the lemon and oregano.
- 1 ripe haas avocado
- 4 vine ripe tomatoes, chopped
- 1 clove garlic, minced
- juice and zest of one lemon
- 1 scallion, chopped
- pinch of crushed red pepper flakes
- 1 tbs red wine vinegar
- 1/8 tsp ground cumin
- 1/4 tsp dried oregano
- salt and pepper
To prep your avocado, hold it in one hand and with the other carefully run a sharp knife around it lengthwise until it reaches it’s initial incision point on the other side. Twist sides to pull apart. Take your knife, hit the pit with the blade and twist to remove it.
Run the knife lengthwise and crosswise along the avocado to create little squares then use a spoon to scoop them out into a bowl.
Immediately squeeze the lemon juice over the avocado to prevent it from oxidizing which causes it to brown.
Mash the chunks up with the back of a fork and add the rest of your ingredients. Serve with tortilla chips and enjoy!