gah, looove
(Source: we-heart-hair)
Can you be a food snob on a budget?
-
This year St. Patrick’s day landed on a Saturday which meant two things: We would be attending the annual “St. Patrick’s day dinner and dance” at my grandmothers church on the actual date of the holiday for once, and that I would have to find another day to cook my own corned beef brisket at home. So that day was today, the 18th, the meat simmered away for hours and was served Reuben style for a ‘lil something different. With fresh rye bread, horseradish leek sauerkraut, and all the fixings, it was a sandwich of epic proportions!
-
View high resolution
My own version of take-out style lemon chicken, minus the breading and neon yellow sauce!!
Ingredients:
canola oil
3 thin boneless, skinless chicken breast filets
1/2 c. chicken stock
1 tbsp. butter
2 tsp. cornstarch
juice from 1/2 large lemon
salt, pepper and garlic powder to taste
Cut chicken into one inch strips and season well with salt and pepper, add 1-1 1/2 tbsp. of canola to a medium skillet and heat over medium hot. Add the chicken and cook until just cooked through, about six minutes each side. Remove the chicken and cover to keep warm. Deglaze the pan with chicken stock, making sure to scrape up all of the brown bits on the bottom of the pan and reduce the heat to medium low. Dissolve the cornstarch in a small amount of cold water and add that, along with the butter, to the chicken stock; whisk to incorporate thoroughly. To finish the sauce, add the lemon juice and season to taste with garlic powder and s&p. Continue to cook over low heat until sauce is thickened, add the chicken and toss to coat. When the chicken is warmed through serve with extra sauce drizzled on top and saute’ed bok choi alongside!
-
Oh hello Los Angeles
-
Valentine’s dinner, new york strip and wedge salad with oven roasted tomatoes and home-made bleu cheese dressing.
-
-
Beets, pancetta, and bleu over arugula. Potato and scallion pancakes.
-
Theme: Linear by Peter Vidani
