Now this is a chicken recipe worth trying! I am not a big fan of chicken, but this recipe in Lucinda Scala Quinn’s Mad Hungry caught my attention and I decided to try it. And it was a success I tell you! I prepared patate al forno to serve on the side and they went very well together. Here’s the final results and the process. My advice: sprint NOW to the supermarket and buy some drumsticks!
HONEY MUSTARD-GLAZED ROAST CHICKEN (for two)
Ingredients – for the chicken
- 8 drumsticks
- Juice of 1 lemon
- 3 Tbsp olive oil
- Salt and pepper and any fresh herbs you have on hand
Ingredients – for the honey mustard glaze
- 1 Tbsp mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- A pinch of salt and pepper
Marinate the chicken in the lemon juice, olive oil, salt and pepper and any herbs you’re using. Refrigerate for an hour.
Preheat the oven to 375C. Lay the chicken on a stick-free pan and put in the oven. Time 20 minutes and then flip the chicken to the other side. Time another 15 minutes. After 35 or 40 minutes your chicken should be ready.
To glaze the drumsticks with the honey mustard sauce, use a brush. Brush the chicken with the sauce and broil for 5 minutes.
And voila! The best roast chicken I’ve had in a loooong time. Enjoy!
I’ve been meaning to make mushroom risotto for a few months. Last night I finally gathered the ingredients together and tried my hand at one of my favorite Italian dishes: mushroom risotto! I went through several recipes and took ideas from a few of them and made my own version. It’s a heavy dish though. Make sure you have it for dinner and not lunch!
Here’s what you need to make this mushroom risotto:
MUSHROOM RISOTTO (FOR TWO):
- 1 cup arborio rice or any small grain rice, washed under running water and drained well
- 2 cups chicken broth, preferably homemade
- 1 onion, chopped finely
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 garlic cloves, chopped finely
- 2 cups of fresh mushrooms, sliced
- 1/2 Tbsp of dried oregano coarsely ground black pepper
- 1 Tbsp Parmigiano cheese
Heat 1 Tbsp of olive oil and 1 Tbsp of butter. Add the chopped garlic and the mushroom. Fry the mushroom until they darken in color and start smelling like yummy mushrooms! Add the seasoning and mix well. Put aside.
Heat the chicken broth in a saucepan. Don’t let it boil.
Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a pan. Add onions. Fry until transparent.
Add rice. Stir well.
One ladle at a time, add the chicken broth and don’t stop stirring. The broth should evaporate before you add another ladle. By the time you use all the chicken broth, the rice grains should feel softer and larger. If you see that the rice hasn’t fully cooked, add hot water and stir until it gets cooked and looks soggy.
After the rice is cooked, add the cooked mushrooms and stir well. Add the Parmigiano cheese. Stir everything together. Drizzle a little olive oil on top if you want. And here you go, your mushroom risotto is ready to be devoured! I devoured mine for sure!!
I have previously baked this blueberry cheesecake, but this time I dusted the blueberries and I added mixed berry sauce on top. I have to say the cheesecake was much better this time. For the mixed berry sauce I used 2 cups of mixed berries (cranberries, blueberries, raspberries, blackberries and strawberries – all frozen) with 1/4 cup of water and 1/4 cup of sugar. I put them all together over medium heat until the fruits mixed well together and the sugar dissolved, and then I blended the mixture in the food processor.
As I promised, I did the chocolate pudding again and this time took better photos. I also replaced the whipped cream on top with chopped hazelnuts to counter the sweetness of the pudding. Amazing effect. Hope you’ll try it soon and “eat your fingers after it” like I did!!
For the recipe check the previous Chocolate Pudding post.
Look at these cups, aren’t they the cutest dessert cups?! OK maybe not. But they’re still easy to put together and look cute when serving.
Here’s what is inside:
- Lady fingers, the biscuits
- Whipped cream
- Kiwi, the fruit
- Cranberries (or any other berries available to you)
- Brown sugar
First, make the cranberry (or whatever berry you’re working with) sauce. Place two Tbsp of frozen cranberries with 1 Tbsp on brown sugar in a small pan over low heat. Let the sugar melt and the cranberries ooze their juices out. You’ll have to smash them a little bit to get the juices mixing with the sugar.
Place the lady fingers on the bottom of the cup. Drizzle the cranberry sauce over. Place a slice of kiwi on top. Scoop one teaspoon of whipped cream over the kiwi. Repeat the same layering. Finish with cranberries on top, for garnish and added sourness.
Super easy, super simple and as my friend P. said, “yummy!”
I recently bought Lucinda Scala Quinn‘s cookbook called Mad Hungry (which is an excellent cookbook by the way) and of course I immediately rushed into my kitchen to try one of her recipes. I picked one of the easiest: chocolate pudding. And I also happened to have the ingredients needed. Here is what you need and how I did it. If you can find Mad Hungry, buy it. It’s very interesting and user-friendly.
I couldn’t get a good shot of the final result, but when I do the recipe again soon I’ll take a good photo and post it. For now I have these two. Apologies!
CHOCOLATE PUDDING (makes 4 small cups)
- 3 1/2 Tbsp of flour, sifted
- 3 Tbsp dark cocoa powder, sifted
- 1 cup sugar (note: next time I’ll use 3/4 of a cup, turned out to be a little too sweet for me)
- Pinch of salt
- 1 1/2 cups milk
- 2 Tbsp butter
- 1 egg, beaten
- 1 tsp vanilla
Mix the sifted dry ingredients in a saucepan. On medium heat, add the milk. Stir until the mixture thickens (around 3 minutes or less). Add the butter. Stir well until everything blends into each other. Add the beaten egg. Stir well. The mixture by now should be thick, pudding like thick. Cook for 2 minutes.
Pour into cups. Cool in the fridge for an hour. You can serve it with whipped cream on top. I did that. It was really good. Now that I know it’s easy and delicious, I’ll be doing it every weekend!
“I have all these vegetables and I don’t know what to do with them!” How many times have you heard yourself saying that standing tall and confused in front of your wide-open fridge? Next time you find yourself unsure of how to use the vegetables lying in your fridge drawer, make sure to visit this post and do this recipe. Ultra easy and healthy.
MACARONI WITH OVEN-ROASTED VEGETABLES (for two)
- 1 cup macaroni
- 1 cup broccoli florets
- 1/2 cup fresh white mushrooms, sliced
- 1/2 cup leeks, the white part sliced into circles
- 1/2 cup frozen green peas
- 1 cup zucchini, sliced thinly
- 2 garlic cloves, whole
- 1 heaped Tbsp grated Parmigiano cheese
Preheat oven to 350F.
Place the sliced mushroom, the sliced leeks, the garlic cloves and the sliced zucchini on a baking sheet. Drizzle with olive oil. Sprinkle some salt. Grind fresh black pepper. Toss together. Place in the middle of the oven and cook for 15 minutes or until vegetables are cooked but not mushy.
Cook the broccoli floret and the peas in boiling water for exactly 1 minute. Drain and set aside.
Cook macaroni according to packet instructions. Reserve around 2 Tbsp of the water before draining the macaroni. Return the drained macaroni to the pot and lower the heat to the minimum.
After the vegetables are done cooking in the oven, take the tray out, toss the veggies into the pot with the macaroni and add the broccoli and peas. Mix well. Drizzle some more olive oil if needed. Mix well together before sprinkling the cheese on top.
This could be dangerous! I can lose my job because of this! I can spend the whole 8 working hours swapping sketches! You have to try. VERY entertaining and cute!
“In Sketch Swap, you draw something on the screen, and when you’re finished, you hit “Submit drawing”… to receive a random drawing from someone else. Sketch Swap was inspired by Markus Renschler’s FileSwap.” – Sketch Swap
boom boom boom!