The kitchen is getting a bit intensivo...

Our kitchen was a little out of control tonight...

Orange Salmon with Chili-Bok Choy

After my gluttonous breakfast, I needed something simple and healthy for dinner, so I decided to prepare fish. This is one of my favorite ways to prepare salmon. There is hardly any prep to this dish and it is delicious. Plus I got to use my new wok! This was another amazing wedding present from marc's family. He spent four hours the other day properly seasoning it! But if you don't have a wok you can certainly just prepare the bok choy in a saute pan.

Fennel Bacon Chiocciole

winter leftover asian soup

This is great to make with leftover chicken or turkey. You can basically round up what you have in your fridge and throw everything together. That is the beauty of soup! (I actually made this with the turkey leftovers from thanksgiving...this is yet another post I am catching up on!)

Mustard-Pretzle Crusted Chicken

KALE
2 heads kale, cleaned, rough stems removed, and chopped
2 T extra virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
pinch sea salt, red pepper flakes, black pepper
1 t red wine vinegar

1. Boil water in a large pot. Add kale and simmer until just wilted. Rinse in cold water in a colander.
2. Heat olive oil in a pan. Add shallot and cook for a few minutes until clear. Add garlic and red pepper flakes and saute for another minute.
3. Return kale to the pan and heat up. Once hot, toss in red wine vinegar, sea salt and black pepper to taste.

CHICKEN
1 cup pretzels
1/8 c whole grain mustard
1 T brown spicy mustard
1 t red wine vinegar
1/8 cup water
1/8 c olive oil
pinch salt and pepper
4 thin chicken breasts or 2 whole breasts cut in half

1. In a food processor chop the pretzels until they are fine crumbs.
2. Place pretzel crumbs in a bowl and put aside.
3. Add mustards, oil, water and vinegar to the food processor and pulse until combined.
4. Pour half sauce into bowl and reserve rest.
5. Dip chicken in the sauce and then dredge in the pretzel crumbs.
6. Preheat oven to 400 degrees. Bake the chicken for 20+ minutes until no longer pink in the center.

Lemon-Olive Potatoes with Poached Eggs

 

 Mmmm! This is a great alternative breakfast!

there had to be some thanksgiving leftover posts too!

Greek yogurt and cranberry sauce is a great thing to eat for breakfast post turkey feast! i promise!
that's all I have to say about that!

Virtual Turkey

Yes, I know what you are thinking. What do you care about thanksgiving when it is what, March 10th!? I know, I am months behind the times. I actually started this post on November 28th! It has been quite some time since I posted anything. Well, life has kept me rather busy between getting a new job, poof! and getting married! double poof! Yup, marc and I went to the courthouse on Feb 4 to tie the knot!

So I debated even bothering to upload this post. However, this whole site is about my culinary adventures so I figured I might as well throw it up there so I can remember how it was when I cooked my first Thanksgiving bird. So here goes....

I had to work on Turkey day so I decided that Marc and I should have our gobble feast the day before. I didn't want to miss out on traditional food but i never made a turkey before. We had our Colombian friends Catalina and Francisco over as guinnea pigs for our virgin turkey attempt.

I must say I am quite proud of our feast. We had pancetta-sage turkey,  with pancetta sage gravy,  mashed sweet potatoes, fennel salad, shallot string beans, chestnut apple leek stuffing, and pomegranate cranberry sauce, finished with apple pie and vanilla ice cream for dessert. oh and how could I forget, Francisco and I were drinking apple cider with goslings black rum and seltzer for our turkey cocktails.