I know, I know, I know…. I’m back yada yada yada. And yes, I have been missing in action for quite some bit now but I AM BACK!! And why not make my comeback with the infamous engagement chicken from Glamour magazine!
This was my very first chicken roast, and it will definitely be something I plan on doing again but using different flavors and spices :)
Now, back to this chicken! Apparently, this is the chicken Howard Stern’s girlfriend (at the time) made for dinner one night and I guess the story is that days later he popped the question! But that’s not the true origin of the engagement chicken.
This chicken has been around for years, like yeeeeears!! This recipe was passed down to one of the assistants from one of the Glamour fashion editors. She made the chicken for her boyfriend, who a month later asked her to marry him. How romantic! And uhhh weird that a chicken led to marriage? :/
Of course, I am a true sucker for cheeseball stories, so I gave it try! I dub this my “ulterior motive” chicken :)
The recipe itself is very basic and easy, all you really need are lemons!
But I added in some veggies and potatoes for a more heartier meal. And to make things even easier, I went with the pre-chopped asparagus medley from Trader Joe’s! All I had to do was chop a potato into bite-sized cubes and season everything with some olive oil, salt, and pepper.
After that was done, it was on to the fun part! Washing and cleaning the chicken! PS, thank you Trader Joe’s for pre-cleaning the inside and taking out all of the inners and packaging them ever so neatly :)
I love bruschetta. I would have to say it is one of my favorite appetizers to make and serve. Bruschetta also makes perfect for a light lunch, and when you toss in a salad you have yourself a pretty satisfying lunch!
I was feeling a bit adventurous and decided to try making bruschetta a different way! Still the same ol’ classic ingredients… lots of fresh diced roma tomatoes!!
But this time around, I added some cheese on top and sprinkled it with fresh minced garlic and crushed red pepper flakes!
And after a few short minutes in the oven, a cheesy, delicious, concoction was born! Hehe :)
It’s like eating pizza without the sauce! I loved this! It was crunchy and absolutely satisfying! I paired it with my favorite salad of the moment (insalata caprese with proscuitto and arugula) :)
What’s your favorite way to make bruschetta?
I hope you’ are having a wondering Thursday afternoon! It’s so close to Friday!!! xoxo, kat
Mozzarella Tomato Bruschetta
- 1 loaf of Italian bread
- olive oil
- garlic cloves, minced
- roma tomatoes, diced
- shredded mozzarella cheese
- crushed red pepper flakes
- Preheat oven to 500°F.
- Cut bread in half lengthwise, and place cut-side up on a baking sheet. Brush tops of bread with olive oil. Sprinkle minced garlic and lightly season with salt and pepper. Top with diced tomatoes and mozzarella cheese. Finish off with a dash of red pepper flakes.
- Bake in the oven for 5 minutes or until the cheese is melted and the edges of the bread are browned and crispy. Cut into bite-sized pieces.
- Serve, eat, enjoy!
Roasted garlic butter is amazing on its own but when you add fresh herbs to the butter, it just takes it to a whole other level. I love making compound butters! I think it makes butter look fancy and did I mention extra yummy! :)
Good ‘ol butter! More the merrier, right?
When making roasted garlic butter, I highly recommend buying the big bulbs of garlic. I find that the smaller sized garlic bulbs make it harder to squeeze out the cloves later on. Anyhoo, slice of the top, drizzle with olive oil, s+p, then bake for 30 minutes in a 425° oven.
While that bakes, finely chop up some fresh flat-leaf parsley…
Oooh baby, roasted garlic! If you need a snack break and want to indulge, squeeze one the cloves and spread it over a piece of toasted crusty bread!
Combine everything into a bowl and stir, making sure that everything is mixed well.
Do you have any favorite butter recipes you would like share? Feel free to leave it in the comments below! :)
Hope your having a fantastic week! xoxo, kat
Roasted Garlic & Parsley Butter
- 1 head of garlic, unpeeled
- 1 tablespoon olive oil
- 1 cup of butter, softened
- 3 tablespoons flat-leaf parsley leaves, minced
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon sea salt
- Preheat oven to 425°.
- Cut top off garlic head. Place garlic on a piece of aluminum foil. Drizzle with olive oil and season with pepper. Fold edges together to seal. Bake for 30 minutes. Let cool.
- Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley, salt and pepper, stirring to combine.
- Use or refrigerate for later!
Hi guys! Just a quick pop-in, but I hope you’re having a lovely Monday! I just wanted to share a quick snapshot of the banana ice cream I made. It literally took seconds and is sooo yummy! It reminds me of the homemade banana ice cream my mom used (used=once :) to make for me when I was a kid. I hope you give this a try and please let me know what you think about it! xo, kat.
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This simple insalata caprese is a new summer staple. Everything about this salad is just so fresh and packed with flavor. Just a lot of diced roma tomatoes and a bag of arugula, tossed with some good olive oil and a little bit of salt and pepper, YUM!
To add in a bit of more flavor and color (err white is not a color lol) to the salad, add in a few fresh mini balls of mozzarella cheese. The Ciliegine baby mozzarella balls are my fave!
Don’t get fooled that you won’t be full from this salad because you will, trust me! Add in a few slices of paper thin prosciutto di parma and you’ll have the ultimate summer salad!
Perfect for lunch or a late-afternoon dinner for two :)
Hope you’re having a fantastic evening! What’s on your dinner menu tonight?
Insalata Caprese with Prosciutto and Arugula (slightly adapted from The Tasteful Life)
- 6 Roma Tomatoes, diced
- fresh Ciliegine Mozzarella Cheese
- Prosciutto di Parma
- 1 small Lemon
- Olive oil for tossing
- salt and pepper to taste
- Dice roma tomatoes.
- Cube the ciliegine mozzarella cheese or leave whole.
- In a medium bowl, toss the diced tomatoes and arugula with olive oil and the juice of one lemon.
- Place the tossed arugula on plates or bowls.
- Arrange however many slices of prosciutto di parma around the edge of the plate.
- Eat and enjoy!
I have a whole Pinterest board dedicated to pizzas. I use this board as an inspiration for future possible toppings for my pizzas lol. The idea for this pizza actually came from the genius behind TasteFood blog. I have been following her blog for quite a bit now, and I pretty much love everything she makes!
When I first spotted her pizza that had sweet peppers, salami, and basil, I knew I had to make it! I took the semi-homemade route and just made a quickie run to my local Trader Joe’s to pick up all the ingredients :).
PS, That’s our new basil plant! We go through them pretty quickly because we’re plant killers and in this extreme summer heat, it’s difficult keeping these beautiful plants alive! Do you have any suggestions or tips on growing basil?
My favorite new pizza dough!
I was so happy when I found the super sweet baby bell peppers! Just look at the colors! So happy and bright, perfect for a summer pizza!
And because I love garlic so much, I minced up a couple (couple, ie. 5 :) of cloves of garlic for the pizza.
My favorite part about making pizza at home is the assembling process!
Bake and eat!!
I have the worse willpower when it comes to letting food cool…if it weren’t for my boyfriend, I would of eaten that thing straight out of the oven!
What are some of your favorite pizza toppings to enjoy for the summertime?
Hope you’re having a wonderful day! xoxo, kat
Sweet Pepper, Salami, and Basil Pizza (inspired by TasteFood)
- 1 pizza dough
- couple spoonfuls of pizza sauce
- couple cloves of garlic, minced
- sweet baby bell peppers, thinly sliced
- handful of basil leaves, chiffonade (extra for garnish)
- olive oil
- crushed red pepper flakes
- fresh crack pepper
- Preheat oven to 500°F.
- Grease baking sheet with olive oil. Stretch out pizza dough onto the baking sheet and brush on more olive oil.
- Spread a couple spoonfuls of pizza sauce over the dough making sure it’s just a thin layer, and disburse the minced garlic.
- Assemble pizza. Arrange salami, sweet peppers, and basil. Sprinkle cheese on top.
- Bake until crust is golden and cheese has melted, 12-15 minutes.
- Serve and eat immediately!
I have so many recipes of cilantro lime rice pinned to my Pinterest boards for months now! In this version of cilantro lime rice, I’m actually using a Martha Stewart recipe.
I love the idea of cilantro lime flavored rice…cilantro and lime taste so good together!
There’s also garlic in this recipe! I love garlic so I always end up adding a few extra cloves to every recipe I use!
All the flavors in this recipe is totally spot on! But what I didn’t really love about this recipe was that the rice was a bit too mushy for my liking. Next time I make this, I cook the rice the way I normally do. So I would toast the rice in some butter and garlic and then add the water and let the water absorb the rice.
Cilantro lime rice goes very well with cheese enchiladas! :)
Have you tried making cilantro lime rice before? If so, let me know what your favorite recipe is! Hope you’re having a beautiful day!
Cilantro Lime Rice (via Martha Stewart)
- 1 cup long-grain white rice
- 1 1/2 cups water
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.