Tuesday, January 20, 2015

C H I C K E N  T H I G H S
P O L E N T A  F R I E S 

I rip & I rhyme! I rhyme & I rip! Cus I spit hot fiyaaaaaahhhhhh! Clearly, I enjoy the way these two rhyme.. a little.. too much?!

Life has been kinda nutzo/ hectic from having family & friends visiting to the MOST stressful: interviewing & hopefully getting a new job!! Eeeps.. hour long phone interview + 4 hour long face-to-face interview with 7 different people + I have one more this Thursday = my body & brain is complete mush. Please send all the good vibes! <3 

I've been dying to make polenta fries & I finally freaking did it! I mean, look at that stacking.. don't you just want to build a polenta city?? 

I totally cheated & bought the packaged polenta but I will definitely make my own soon. Seems super easy. Polenta by the way is like Italian grits but with cornmeal.  I picked up this little, chubby guy at Trader Joe's :]
As for the chicken thiiiighhzz.. mmmm my faaaavorite.. I love to do a little braising action on them to ensure crispy skin & the most flavorful, moist, succulent dark meat inside.. *wipes drool*

Okay, here goes the recipe! Oh & don't forget the most important thing- have a glass of wine & some music on while cooking ;D

4 Chicken thighs with skin!
4 Rosemary sprigs
1 Lemon- juice & zest
4 Garlic cloves minced
1 Cup Chicken broth
1 Asparagus bunch 
1 Package of polenta or homemade
Parmesan cheese
Salt & pepper
Extra Virgin Olive Oil 

1. Heat your oven to 450°~ sooo nice for the winter!
2. Cut your polenta into fry-sized pieces! Ha, potato who?

3. Spray a baking sheet with a nonstick cooking spray & carefully toss the polenta fries in a little olive oil, salt & pepper.

4. Line the pan & stick them in! Flip after 20-30 minutes & cook for another 20-30 to crunch them up.

5. "Hey guuuize! It's me, chicken thighs!" Heat up a [ cast-iron ] skillet to medium heat.
6. While your skillet is warming up, season the chicken thighs with garlic, salt, pepper, & lemon zest. *I also used a teensy sprinkle of Adobo! shhhh.. it's our secret. 
7. Add olive oil & the thighs skin-side down onto the skillet & sear until a nice golden brown. 
8. Flip them over so that the skin is facing up & add your pretty sprigs of rosemary.

9. Add chicken broth, lemon juice & pop that in the oven for 20-30 minutes!
10. Shake asparagus around in a little olive oil, salt & pepper.. throw those in 10 minutes before everything's done.

11. Mmm the polenta fries.. go ahead, taste one. So creamy right? Sprinkle parmesan cheese on top- broil on high if you want them crispier! 
12. Sit on the floor in front of your oven & watch everything without missing a bubbly beat.
13. Take everything out & plate, duhhhhh.. I served the fries with a ketchup & sriracha mix!

Hello, beautiful..

There you have it! My dinner finely orchestrated & birthed into blog form. Please leave a comment below if this tickles your tasties! Thanks for reading <3

**OH & IT'S POLENTA.. NOT PLACENTA, because that'd be so weird & unethical.. ahem JAINEY**

Wednesday, January 7, 2015

P A N A N G  C U R R Y
W/ S H R I M P 

Today's temperature in chilly New England.. an icy 16° & for tonight -6°!! It's freakin' freezing in here, Mr. Bigglesworth! Thankfully though I have a warm & loving boyfriend with a ginormous beard to keep me warm as well as all the spicy, comforting foods!! 

FIIIIIINALLLY I got a chance to make something worth blogging about last night & I'm so happy about it! Life around the holidays (ps. Merry Christmas & Happy New Year guys!!) is so freaking busy & I seriously give all the props to bloggers that can keep up with it all. 

Tremendous, you bloggers.. are just so inspiring. This >> girl << even has two munchkins & keeps a blog that looks too good to be real! @__@

So not only did this curry turn out supremely good-looking but it seriously was the best tasting one I've made :) I used the veggies I had in my fridge & you can definitely do the same- that's kinda the best part about cooking! 

Also, you can totally sub the shrimpies out for tofu, salmon, or chicken if you'd like that better! 

Oh, also.. I'm super sad that there are no leftovers T____T ! Todd, my sexy hunk of man meat, has been beefing up & trying to gain weight to look like Arnold Schwarzenegger so he eats WAY more than before. Note to self: Double up the recipe & cook for a family of 8 if I want any leftovers!

So here it is! Cheers to my first post in 2015!!

1lb Shrimp- peeled & deveined (thawed if frozen)
8oz Coconut milk
2tbsp Curry paste (panang or red works!)
1tbsp Fish sauce
6 Garlic cloves minced
1/2 cup Chicken broth
Baby bok choy- chopped in half
2 cups cauliflower florets
1 cup peas (frozen is fine)
Thai chili peppers
Juice of 1 lime & extra for garnish
Cilantro for garnish
Oil for stir frying

1. Cook your rice! ;)
2. In a small pot boil water & add cauliflower. Cook until oh so tender (like 3-4 minutes) & drain them babies.
3. Heat up a wok or big pan with oil on low-medium heat. Add shrimp & garlic- stir fry for just 2 minutes on each side.

4. Once the shrimpies turn a little pink, add curry paste & stir fry some more. Start with 1tbsp since the paste is spicy! You can always add more spice later! *Mistake I made with my first thai curry- waaaay too much curry paste & I couldn't even eat it! :(

5. Add coconut milk, chicken broth (I made this with 1/2cup water & a teaspoon of Knorr chicken broth mix), witto baby bok choy, cauliflower, peas, half of the chopped cilantro, fish sauce & squeeze in the juice of one juicy ass lime.  Taste! *Add more curry paste and/or chili oil if you like the fuego! You picante thing you ;)

6. Simmer for a few minutes on medium heat to thin out the sauce & STIR IT UP! ^__^

7. Serve over steamed rice & garnish with the rest of your cilantro, a lime wedge & some thai peppers to bite on while nomming..ohhhhhh yeaaaaah!

Last night I used up the rest of the coconut milk & panang curry paste then added more broth to make a noodle soup. MMMM SO SOOOTHING!

Simple dimple! Hope you guys have a great week & if you're in the coldness like me- have some wine & stay warm!!  xo