Spatchcock - BBQ chicken

I know, spatchcock? Right. What the hell? 

Weird name, great technique.

So basically what you want to do is take a chicken, grab a pair of tough, sharp kitchen sheers and not be afraid. You are now going to cut the bird open. Yes. That's right. Cut straight down the bird's backbone. No fear. 

Once you've done that, flip the bird over and press down on the breastbone until you hear a slight crack. 

There. 

Done. 

As for actually eating the chicken, I did an amazing dry rub on the BBQ. Amazing in both taste and simplicity. 

4 Tablespoons kosher salt

3 Tablespoons brown sugar 

2 Tablesppons Paprika 

1 Tablespoons Cayenne 

Easy peasy. 

Generously coat and BBQ your chicken until internal temperature of 165. 

Try this, It's massively successful. 

Cheers. 

Leftover Love - Warm Beet Salad with Chicken and Goat Cheese

What to do with leftover roast chicken? Why! Make a kick-ass salad!

I have become completely addicted to roasted beets. Plus, they are in season most of the time, they keep well, their easy to prepare, healthy and cheap. Perfecto!

This salad is really very simple. Roast the beets for about 20 minutes - depending on the size.

I added mixed greens, spinach, sliced roasted chicken breast, goat cheese, pomegranate seeds, sliced almonds and fresh ground pepper.

Easy and awesome.

D-Lightful Dinner - Roasted Chicken

Dinner last night = resounding success!
I have decided that this year that I am going to cook a turkey.
So, in the effort to become more "poultry proficient", I will be roasting my fair share of birds over the next few months. 
In any case, this little guy turned out perfect.

Time to Spare - Baked Mac & Cheese

Every once and a while, I like complicated stuff.

Popcorn with truffle oil and Inca fire salt.
Homemade coconut ice cream.
Champagne risotto with roasted artichokes, wilted spinach and goat cheese.

Yeah, stuff like that.

And other times, I like taking something that should be easy and turning it into something else entirely.

Hello, Lovers - Homemade Risotto with Spicy Italian Sausage

Say the words 'I make risotto' to anyone, and you'll be sure to receive a chorus oh Oh's & Ah's. Every single time, without fail, people are always so impressed you can make this fabulously easy (abet, time consuming) dish. This is not something to attempt if your short on time, or running a strict schedule, as absorption will vary slightly and you can't rush art (or rice, for that matter).
There are many different varieties of risotto, some sweet, some savory. This one, however, is a favourite in our house. I use hot spicy Italian sausage instead of mild, I like the heat it adds to the dish, but feel free to experiment with different meat, veggies and spices. The choices really are endless.
Happy stirring!  

Sandwich God - Warm Apple & Fig Sandwich with Grilled Chicken

Okay.
So I did something awesome today.
I made (wait for it) the best sandwich ever.
That's right. I did it. 
I created Godliness on plate.
Try it, you owe it to yourself.

Something Un-Ocassional - Chicken Cordon Bleu

Personally, I love meals I can make ahead and stick in the oven as soon as I get home. I'm at my most creative and energetic at night, so it suits me perfectly. I also love dishes that make me look amazing. This is no exception. Chicken Cordon Bleu is one of those 'fancy' dishes that is usually brought out at special occasions, or even just saved for restaurants. I'm really sure why. I try to incorporate it into our normal meal rotation (although, I will admit my definition of 'normal' is very different from most... rosemary-mint lamb chops or beer-battered cod anyone?).

Now, to be fair, I am making this today in belated celebration of my mom's birthday (HAPPY BIRTHDAY MOM!!) so this does fall under the special occasion category, all I mean is, it's too good not to make on a more regular basis. And, it's make-ahead friendly and totally easy. 

Something Stringy - Baked Spaghetti Squash

Say "squash" to my boyfriend. And when you do, watch his eyes. They widen, then they squint. "Squash" is not a trusted veggie in our house. Well, at least, it`s not trusted in half of our house. 

I, on the other hand, have fond memories of helping my mom make spaghetti squash, although, admittedly I cant actually remember eating it.

There are many many many ways to preparing this particular squash, this is one of my favourites though, a veg version of "white trash pasta", pretty simple with butter, salt & pepper, minced garlic and Parmesan cheese. 

How Old is That Sock? - Lamb Chops with Mint Yogurt

Does anyone else love that episode of Friends?

Too funny. 

Anywho - I found this easy little dish today at work. It's awesome, not only in taste, but I had all the ingredients already at home! Perfect non-planning on my part.
Enter my new rule, always have plain yogurt in the fridge, it comes in so handy so often! Make this for a casual dinner, trust me, your guests will gush and think you slaved away all day. And while we both know you were actually watching Friends, I wouldn't dream of ratting on you. Enjoy!

Slow Sunday - Sloppy Josephs

Everyone is lazy on Sunday. And what better way to celebrate being lazy then to share a slow cooked, easy meal with your family?

Sure, you could buy a package at Safeway that you add to ground beef to make it into sloppy joe's, but why would you, when this is so much better?

Summer Salad Series - Florida Sunshine

This salad came into being while I was rocking out to one of my favourite obscure indie bands, As Fast As. They have the most awesome song called, wait for it, Florida Sunshine (ha - you didn't see that one coming did you). I wont torture you with a rendition myself (Google it yourself, it's fantastic) but it's everything this salad is, punchy, catchy and little fresh. 

Can I Get an OPA!? - Chicken Souvlaki

This is srsly so easy I can't believe I've never made it before. Everything but the chicken and warming the pitas can be done ahead of time and kept in the fridge. Super easy, super awesome, super messy! Have fun!

Quick! Start the BBQ! - Pineapple Porkchops

I ask you, is there anything better than BBQ'd pineapple?
No, no there isn't.
So, to that end, I try to pair everything with BBQ'd pineapple.
This dinner idea is totally easy and wonderfully quick - perfect for the days when the sun can;t decide if it wants to shine or not. So in-between splashes of sunshine, you can add a little Hawaii to your day.

Kidneys vs Feathers - Rosemary Lemon Roast Chicken

I will not be bested by a bird. Especially a dead bird wrapped in cellophane.

In my continued search to try new things, I have decided that instead of simply going to Safeway and buying a pre-roasted ready to eat rather greasy chicken, I would attempt my own (again). This though came to me in bed the other night. Do you ever do that? Lay in bed thinking of food? I do. It’s easier on the waistline and you can let your mind wander. I digress. Yesterday, I happily picked up the cutest 2lb chicken at Safeway along with a couple lemons (grab fresh rosemary too, I grow it at home, but grocery stores will carry containers of it in the fresh isle.)

I should to point out, I’m less concerned with never having actually successfully cooking a bird before then I am about the sticker on the package which in bold capitals warning me there may be the birds kidneys left inside. Gross. Although as Brittany pointed out, kidneys are better than feathers. Agreed.

Fishin on the Bow - Halibut Fillets

May was a good month. Everything worked (well, everything except my attempt to make brussel sprouts more appetizing - truth is, sprouts are about as good as they are ever going to get.)
Anyway, I digress, this herbed butter works well with pretty much every white fish, but I like it with halibut best. If you're into wine paring (I drink pretty much whatever really. I'm not fussy) then light white would go well, try a Pinot Gris from Argentina or Chili.

Ivory Coast - Citrus Seared Scallops

I like scallops, but they have never been one of those food that I ever make at home. I'm not sure why. Perhaps it's because they seem so fancy and foreign. I'm not sure. But Since I like them I should try making them, right?

You can use a variety of spices on seared scallops, from lightly salted with fresh ground black pepper to squeezed lime and a dash of chili powder (balsamic dressing is also awesome). I, however, saw an opportunity to further expand my spice drawer, and I picked up West-African Citrus Spice from Silk Road. The beauty of scallops, or really any seafood, is the diversity it has. I added these to a bed of  mixed greens. Experiment with different spices and sauces. You never know what you'll come across!

Cheaper Than Flying - Beer Battered Cod

There is something about fish and chips that makes me feel all warm and fuzzy. I take a bite and suddenly I'm on a quiet street in north-east England with my dad, picking off tiny bits of grease soaked, day old newspaper from piping hot fresh from the fryer pieces of fish. But, seeing as that scene is a 9 hour flight away (not to mention thousands of dollars) I have settled for the local version. And being creative and slightly adventurous, I wanted to give it a go myself.

This is a good dinner meal, served with homemade fries and salad. It's cheaper then flying to England. (I'm working on trying it with Gluten Free flour - updates to come.)

Check fillets for bones before battering, running your finger against the grain of the flesh usually works to find them. I keep a pair of tweezers in the kitchen for pulling out fishbones, but fingers work just as well.

Chop Chop - Rosemary Mint Lamb

I have come to realize I have a very different definition of comfort food then the average person.

Don't get me wrong, there are days when all I can think of is my fabulous Mac&Cheese, but usually, when the weather is less when wonderful, I really just want something wondrous.

Something like steamed mussels in white wine, Italian sausage risotto, Slightly Spicy Salmon, or lamb chops with rosemary and mint.

Red City - Slighty Spicy Salmon

I love salmon that tastes like salmon.

Sounds stupid doesn't it? But just think about that for a minute. So many times you end up just tasting the glaze or marinade, not the actual meal.

That's why I love this simple salmon dish. Not only is it fast and incredible easy, but it brings out and enhances the natural flavour of the fish. Which, when you think about it, is the point anyway.

One Stop Shop - Lemon Pepper Pork

I was playing around in the kitchen one day and I came across a fabulous concoction. It has been a great "go-to" ever since, plus, it's cheap and easy - what more could you want?