Easy Scarpariello Drumsticks

Being productive always feels good and though I love getting things scrubbed, delivered, organized and thrown out, I also love sitting out on the grass with a cold cider or glass of wine basking in the sun and listening to my ipod, letting all that stuff I HAVE to do slip away. Call it lazy, but I think it's what they mean when they say 'stop and smell the roses'. Well I don't have roses, I have wild flowers and I may not clean the bathroom like I should but I will be getting my vitamin D. On simple days like this I like to plan ahead a bit and make something that involves marinating or sitting overnight for tomorrow. This recipe was completely worth the wait, so get on it!

For Drumsticks:

• 12 chicken wings
• 2 tbsps olive oil
• 3-4 sprigs fresh rosemary 
• 3-4 sprigs fresh sage 
• 3-4 sprigs fresh oregano 
• 2 cloves garlic, minced
• 1/2 lemon, squeezed
• Sea salt and black pepper

For the Sauce:

• 1 large shallot finely diced
• 1/2 cup chicken stock
• 1/2 lemon, squeezed
• 2 tbsps white wine
• 1 tbsp melted butter
• 1/8 tsp cayenne pepper
• 1/8 tsp red pepper flakes

As for the tunes for this 'lazy' day, I will have to go with an oldie but a goodie, an artist that was reintroduced into my life a few months ago by some friends and I had forgotten how much I loved his voice. The lovely Ray Lamontagne:

Directions:

1. In a large bowl mix together your oil, rosemary, sage, oregano, garlic, lemon and salt and pepper. Then add the drumsticks, coating each one and with the juices and layering the herbs evenly throughout so the drumsticks absorb each flavor. Cover and place in the fridge for 12-24 hours.
2. When ready, preheat oven to 425 degrees, line a cookie sheet with aluminum foil and spray with non stick.
3. Place the marinaded chicken onto the cookie sheet, discarding the marinade, and bake for roughly 15 minutes, flip them and then bake for another 15 minutes.
4. While your chicken is baking make your sauce in a skillet by sautéing your shallots in your butter, once done add the rest of your sauce ingredients. 
5. When your chicken is done use tongs to place 3-4 drumsticks in the sauce skillet for about two minutes on each side so as to absorb more flavor. Continue process until all chicken is done.
6. Serve!

Happy Eatings Everyone!

Broiled Salmon Gyro

So I've been slow to post as of late, but when you've been on the run as much as I have, dinner takes a back burner. No pun intended. But here I am basking in the beginning of a three day weekend and looking forward to seeing some great people. Of late, it's been light meals due to the summer weather, nothing makes you feel more gross than a hot and heavy meal on a hot and dry day. So light fishy meals it is. Let's get started with this yummy take on a Greek classic, stuffed with feta and dill and broiled to perfection, here's my salmon gyro:

For the Dip:

• 2 cups greek yogurt
• 1 cup crumbled feta
• 1 cucumber chopped finely 
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper to taste

Directions:

1. Mix it all up in a medium bowl. Voila. 

I've been in kind of a classics mood, the oldies, the good stuff.  I hope you have a wonderful three day weekend and enjoy your gyros!

For the Salmon:

• 1 lb salmon
• 2 tbsps olive oil
• salt and pepper
• Pita pockets
• Baby Spinach

Directions:

1. Spread olive oil  over salmon fillet, then salt and pepper to your liking.
2. Broil in the oven for about 5 minutes on each side.
3. Stuff your pita pockets with spinach, your yogurt dip and some salmon.
4. Serve!

Happy eatings everyone!

Coconut Shrimp with Mango Sauce

Hey everyone! It's been a while. May has been a busy month and it's not even over with, I've still been cooking for you all and have lot's of recipes to share so I thought I'd start with one I had been craving for a while, Coconut Shrimp. Nothing says 'om nom' like the crunch of sweet breaded seafood. So light and crisp with an excellent sauce for dipping your little morsels in, this recipe was simple and totally worth waiting for. So if you have a summer shindig coming up and you can't decide what to serve up, I've got your back:

For Sauce:

• 2 mangos skins removed
• 3/4 cup Mayo 
• 2 tbsp Honey
• 8-10 drops of Sriracha (or to taste)
• 1 tsp Lemon Juice

Directions:

1. In a food processor or blender combine all ingredients and mix until smooth.
2. Set in the fridge to cool while you cook your shrimp.

For Shrimp:

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• 3 tbsp coconut oil (or enough to fry your shrimp in)

Where does the time go? I have been forgetting to post for two weeks now, out of sheer tiredness or lack of motivation. It's hard not to get caught up in work and focusing on getting into school, I tend to forget to breath sometimes or to turn off my mind and enjoy something I love. For instance Francoise Hardy, a lovely french song writer and singer who makes all worries melt away with her buttery voice:

Directions:

1. In three medium bowls put, flour salt and pepper in one, eggs in another and coconut with the panko crumbs in the last.
2. Take each shrimp and dip in flour, then egg and then coat with your coconut. Make sure each shrimp is coated well, set on a separate plate as you do this process with each shrimp.
3. Then in a skillet on medium heat fry approximately 5 or 6 shrimp at a time depending on the size of your skillet (you don't want to over crowd).  Fry on each side until golden in color. 
4. Once you're done frying serve up your shrimp with your dipping sauce! 

Happy Eatings Everyone!

Spicy Lime Chicken Salad

Phew! We made it! It's Saturday and we're alive! It seems like the perfect kind of day to hit the library and pop a squat in a park to read. Mmm yeah. Maybe have a picnic! Foods that need to be present, sandwiches, fruit salad, lemonade, some chips of some sort and maybe a piece of pie. I need to start trying to bake more things, but that's another story. Let's greet may with some simple sunny recipes, perfect for welcoming in the warmer weather. I know that I ramble on about how the rain is pouring, the sun is shining or how the snow is piling, but there is a reason. Sometimes I take the weather report and get inspired to make certain types of dishes, who want's hot soup when the forecast is sun sun sun? But when they report that cool 45 degrees and rain, doesn't that make that hot soup recipe look more enticing. 

Ingredients:

• 3 large chicken breasts
• poaching liquid (chicken stock, water, 2 carrots chopped, 3 celery sticks chopped, bay leaf)
• 1 jalapeño diced and seeds removed (I fried mine up so it wasn't too spicy)
• 4 tbsps cilantro coarsely chopped
• 1 lime, juiced
• 1/4 red onion diced fine
• 1/2 cup mayo 
• 1 tbsps Dijon mustard
• 1 tsp cumin
• salt and pepper to taste
• Italian bread

Well as of late it's been a bit of a music rut, but last weekend I did find a wonderful Kate Bush album which I have been trying to find for years now but never seemed to stumble upon it. Well finally I have it! Now you can listen to her weird vocals and watch her dance, because I want to dance like her...

Directions:

1. Bring poaching liquid to a boil and then turn it down for a simmer. Add the chicken for 10 minutes (do not boil chicken).
2. Once done, shred your chicken breast with a fork and add to a large bowl and let cool.
3. When your chicken has cooled add the rest of your ingredients and mix well.
4. Serve on Italian or French bread.

Happy Eatings Everyone!