S C O T C H
E G G S

EGGGGIES!! Oh, you glorious little things. So many ways to cook you up.. so little time! I'm so freaking eggcited to share this recipe with you! Sooo many puns.. there isn't eggxactly much time either. Har har harr ;)

I've seen Scotch Eggs before on a menu at this little hip spot in Boston called > The Gallows <.. Their sexy, eclectic menu & pictures on instagram keep me drooling! Seriously, for decor: a ouija board wall?!! I would kill for a wall like that!

If you Google "Scotch Eggs" & look through the images you will be in TEARS. It's so sad because you'll see so many overcooked yolks!! This literally panged my heart so much to see! *Remedy the tears by searching "Runny Scotch Egg"! Woosah. 

In an effort to create a PERFECT runny egg nestled inside the sausage I boiled a little less than normal. I'd suggest you do this too! I mean, ugh.. dry, chalky yolk is just the fucking worst.. how groooosssss!!

This ball of meat & egg bliss was a little harder to make than I imagined. I think my mistake was using too much olive oil while sautéing my veggies. Also, I think the sausauge to egg ratio was off- I wanted to make more balls than I had enough meat for! Do you blame me?

So! Here is my corrected version so that you can make it mistake free like me! Get to it & do it to it! n____n  #eggporn

Ingredients:

6 Organic Eggs

2 Packages of Sausage Meat

1 Finely diced Carrot

2 Scallions chopped thinly

1 tsp Minced Garlic

1 Cup Flour

1 Cup Breadcrumbs

Extra Virgin Olive Oil

Vegetable or Canola Oil for Frying

Salt & Pepper

Directions:

1. Preheat your oven to 400° **Instead of frying the scotch eggs for the entire time of cooking I did a 'half fry & half bake' method- this makes me psuedo healthy?!

2. Boil water in a pot & carefully add the 6 eggies to your water. Time for 5 MINUTES!!

3. While those guys are enjoying the hot tub.. sizzle up some olive oil in a pan *JUST A LITTLE DRIZZLE! Don't do like a spiral with 3-4 rings like I did.. just one swoop is good!

4. Sautée your garlic, carrot & scallions until they just soften a little. Season with a little salt & a lotta pepper. 

5. Add to sausage meat & mix! Keep the pan hot~ we'll be frying with it soon!

6. BEEEEEP! The babies! Go ahead & peel them as perfectly as you humanly can! They are pretty soft & squishy because we undercooked them so be patient!

7. Divide the sausage mixture into 6 meatballs & prepare your flour & breadcrumbs. 

8. Warm up some canola oil into the pan (about a half inch) to have ready for frying!! I love frying..

9. Flour your hands. Take one meatball in your palm & flatten it out. Add your first victim! *Roll egg in flour before you add to your meat!! This helps it not slip around so much*

10. Wrap the sausage completely around the egg & squeeze to connect the meat while encasing the yumminess inside. 

11. Roll around in the flour & then roll in breadcrumbs. Feel free to pack it on!

12. Fry on as many sides as possible for a minute or two to brown the delicious little thing.

13. Once all the scotch eggs are all fried & browned up stick it in the oven to finish cooking~ just 3-4 minutes! Voila!

Slice nice & slowww.. I served these with a couple, little potato bread rolls for brunch... & duh sriracha on the side. So what are you waiting forrrrrr!!!

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

Ingredients:

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 

Directions:

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**

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!!

Ingredients: 
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

Directions:

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!

***UPDATE***

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

H E R B
B U T T E R
+ R I B E Y E 

Best line ever? "Baby, I'm gonna buttah yo bread!!" Well, in this case, yo steaaaak! ;) ;) ;)  Ha! Seriously though.. can butter be anymore sexual?  The way it melts on a hot freshly baked roll, the creaminess.. the word BUTT in it. Mmm.. buttttt. Okay, I'm done being a little creep.

I haven't made any new exciting recipes/ foods lately. With this freaking cold weather I've been sticking to all my regulars: soups & ramen etc. 

I did though cook up a most rich & savory ribeye on the cast iron grill last night! 

The worthiness of this is due to that beautiful little ball of herby buttah goodness on top there. ERRRRBODUH LUHHZ HERB BUTTAH! You know you wanna keep saying that! 

Not only does it look sexy & naughty as fuck but it adds another flavor profile to your steak.  The herbs aren't seared so it tastes fresher. 

The directions are so maniacally easy I promise: add a scoop of herbs (I used my fav herbs de provence) and a scoop of butter (Kerrygold!!) & mix!  DAS IT!

There are of course so many different ways/ recipes to make this.  Add some cheese, garlic, fresh or dried herbs, seasoning, s&p- just play around!  Some recipes even call for melting the butter & mixing then transferring it back to the fridge to solidify back up.  

I was lazy & like instant gratification.. Mix & done :)

Alas, here are a few pictures I took last night for fun while cooking dinner..  

baby broccoli & black angus ribeye steaks!

truffle salt to go with my mershed perterterzz

mmm.. 3-min-on-each-side-ribeye-steak, i love you <3

I will try to post a real deal shaquille o'neal recipe soon.  Til then, keep warm everyone! If there are any suggestions for what I should cook up next please let me know :D 

S P I C Y + C H E E S Y
C O R N  D I P 

Happy Thanksgiving!  

In my case, also a huge happy (belated) FRIENDSGIVING!  It's seriously my favorite time of year because I get to free my inner Martha Stewarts- check out some of the pictures :)  This was my second year hosting the giant potluck & it was a ragerrrr!

Last year there was about 35 people- crazy successful!  This year- 60 PEOPLE CAME.  

Oofz!  It was it an amazing night & jesus christ was the clean up insane!  Everything was worth it though ;)

LEFTOVERS:  I not only was left with 6 bags of tortilla chips in my custody but I also had a good friend bring legit 10 fucking pounds worth of corn.  Maybe half was eaten??  So anyway!  I cruised around looking at what to make with the leftover & I thought, duh! A dip!  & Hello, hello.. PERFECTION.

This ooey gooey dip is so good you'll want to just start eating it right away.  I could have gone a healthier route by using some yogurt instead of sour cream- but... it's THANKSGIVING. WHO CARES.

We all need to get fat for the winter!  So please.. make this, unbutton your pants & get chubby with me, guys.

Ingredients:
Corn!  4 cans drained.
6 Jalapeños- 3 seeded 3 not! Diced
2 Cups Pepper jack Cheese
8oz Sour Cream
4oz Cream cheese
Salt & Pepper
Chips to dip!

Directions:
1.  Throw all your corn into a rice cooker, slow cooker or bowl.

2.  Mix in jalapeños, sour cream & pepper jack cheese! 

3.  Top with cream cheese & stir in.  Season with a little salt & black pepper.
4.  Turn the heat on the cookers!  Keep checking to stir- 10-20 minutes.
5.  Orrr transfer from bowl to dish & bake 350° for 20 mins.
6.  Do a fresh crack of pepper & sprinkle of red pepper flakes for DIMENSION! 
7.  Use a spoon, fingers/ hands or chips to deliver cheesy, spicy dip to mouth :D

Mmmmmmmhhhm!!  The best part is I made this at the office today at work!  There was so much that I shared with coworkers here & I'll be bringing it to the restaurant Blue Taleh where I bartend every Wednesday night.  What good is food if you can't share it? 

^_______^

J A L A P E Ñ O 

C H I L I 

Cheers to chili season!  It's freaking freeeeeezing!! So what then is the most perfect Fall combo?  Answer: A cold Sunday with football and a nice pot full of hearty & SPICY chili..done & done.

This here is not the kind of chili you make from dumping various types of beans, ground beef, tomatoes & a taco/ chili packet of seasoning into a pot.  Well, errr my chili is all that minus the packet!  Add your own chili seasoning & save yourself from all that sodium!  I like to think this makes a healthier chili  ;)

Also, do you see that glorious glob of gauc on top?  FLAWLESS.  I've never been into doing a dollop of sour cream but the gaucamole really adds a fresh flavor.  Throw avocado on anything & I'd eat it.

Since I love spicy food I ended up using about 11 jalapeños in this recipe.  Don't feel the need to do the same if you aren't as spicy as me!  Though, I promise.. it is euphoric.  Pain & pleasure!

Here goes the details for this bowl of chili love..

Ingredients:
1 1/2 lb Ground beef
1 can Diced tomatoes
1 can Tomato Paste
1 can Kidney beans
1 can White kidney beans
1 can Black beans
1 Onion chopped
1 Red or Green pepper chopped
~11 Jalapeños chopped finely
3 cups Water
2+ tbsp Chili Powder
1 tbsp Ground Cumin
1 tsp Dried Oregano, Parsley, Basil & Savory
2 tbsp minced Garlic
2 tbsp Olive oil
1 Bay leaf
Salt, Pepper & Paprika

Trader Joe's errrrthang <3

some of the dried herbs!

chippity chop chop!

Directions:

1. Heat up a big fucking pot on medium heat.  Add olive oil, garlic, & all your chopped up veggies (onion, peppers & jalapeños)!  Stir that all up reaaaaal nice.
2. Once the veggies are soft add cumin & ground beef & pump the heat up to high to cook.  Cook until pink is gone.
3. Add all the tomatoes + paste, water, chili powder, herbs, bay leaf, & simmer for a few minutes while stirring.
4. Lower heat back to medium & add the drained/rinsed beans.  Cook covered for 30 minutes!
5. After the 30 painful minutes, open up & stir again!  Make sure everything has been joyfully married & here you can taste, add more seasoning, add more peppers, whatever :)
6. Ladle into your favorite bowl & top with cheese, gaucamole, sour cream, bacon, scallions..the works!  BE. HAPPY.

Easy is an understatement!  This is why Todd & I like to make chili at least once a month.  It's seriously such a cheap & easy yet satisfying meal that we both can eat for days.  Yes, we're those people that can eat something for breakfast, lunch & dinner for 3 days in a row & it's awesome. The leftovers if any usually get frozen up for emergency lunches.  

sprinkle of smoked paprika ;)

& Duh! Pair this with a nice cold beer like this Sixpoint Bengali.. mmmm!

R I C E
P O R R I D G E
w/ C H I C K E N

Last week my boyfriend Todd was hit hard with the cold that comes around every fall.  You know, the one that comes with the changing, brisk temps?  Well, one thing he now knows is that whenever we feel yucky- a pot of rice porridge cures A-L-L..  

Yup, it's either this soup (also known as "khao piek khao" in Laos; "baw-baw" in Cambodian; "congee" in Chinese) or pho for breakfast on Sunday mornings for us ;)

Seriously, though.. real talk, this is one of the most soul-soothing foods ever.  The fact that it is so easy to make also soothes the soul!  As a little girl when sick I'd eat this plain with maybe a few drops of soy sauce.  No need to use much flavor if you can't taste, right?!  

There is a secret weapon though that I use for the chicken flavor... it's Knorr!  Both my parents & chefs have told me about this.  You can find this at any asian market or possibly the asian section of your local grocery store.  

I like to add any other vegetables I have to this and even add an egg if I'm feeling extra hungry.  If I had beansprouts.. there'd be beansprouts in this! Oh & the fried garlic & fried onion to top the soup is soooo very necessary! Both have such great flavors that add a new dimension to the soup.  Again, hit up your closest asian market!!

Okay, enough ramblings.  Here's the recipe for the porridge!  Get ready to have all your senses calmed by this..

Ingredients:

2 cups cooked white rice

Sliced & smashed ginger root

3 chicken tenders/ breasts

Celery (veggies are optional!)

1 tbsp Knorr Chicken Broth Mix!

Chopped scallions

Fried onions & Fried garlic

Chili oil 

Salt & black pepper

Directions:

1. Easiest step, boil water!  I usually use my medium sized pot & fill er up.  I'm guessing this is about 3 quarts~ about 12 cups of water.
2. Add smashed ginger root, thinly chopped celery or other veggies & cooked rice!  *If uncooked rice- cook for about 15 minutes until extra soft & almost exploded looking.  
3. Add chicken & cook for a few minutes.  Remove & shred into bite sized pieces with a fork.  You can cut it with a knife but the shreds are nice :)  Add back to the pot.
4. Add the secret ingredient.. Knorr Chicken Broth Mix!! 
5. Cook this down for about 5 minutes.  Taste & add more mix or salt & pepper if needed  
6. Ladle into bowls & add your chopped scallions, fried onions, fried garlic, fresh crack of pepper & drizzles of chili oil. Mmmmm.. if you have a lime wedge, squirt that sucker on there, too!

Cheers to sunny days & no more sickness or EBOLAAAAHHHHHH!!

E A T I N G
& D R I N K I N G
E U R O P E !

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Basically, Europe was scrumptious!!