Biryani is one of my favorite rice dishes ever, it can however, be quite labor intensive . It was only within the last 5 years or so that I was made aware of its delicious and elegant existence. Mine is based on a few different versions I have eaten and is relatively mild, and simplified so that you can do it all in one skillet and make it on the stove top, I cook the chicken in the oven for an extra level of flavor. Continue reading “Coconut Chicken biryani”
I have great memories of spending time with my grandmother Marion. She was always glamorous, impeccably dressed, and a 40’s era independant woman. She was never big into cooking, as she grew up in a very traditional, Mormon family where roles were very singular, so I think she tried to go a different route than her own mother had. Continue reading “Hatch sofrito rice with pork and pintos”
Do you need a drinking buddy? Sure we all do…and today I’m inviting ham and a loaf of french bread in tube that I got free with a coupon and some cheese! Continue reading “Ham and Asiago pinwheels”
With Spring quickly turning into Summer I wanted to share another asparagus recipe while its still at its best. With trying to eat a healthier diet it helps to have some quick and light recipes in the rotation. Shrimp is a great lean protein source, its quick cooking and full of fat free protein, which is a great alternative to beef, pork, and chicken. Continue reading “Quick Shrimp + Asparagus”
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You know that feeling when you finally feel like you are home? Well I haven’t felt that way in quite a few years….and finally I feel that sentimental braingasm of belonging that isn’t really familiar to me. With all the anxiety that moving brings we quite possible made the best decision we as a team (my husband and I) have ever made. Abraham Maslow theorized that every human desires membership, order, and meaning. In the hierarchy of needs we need all these things to be “happy” I don’t know if its in a “Pharrell” kinda way or just having a sense of belonging. I actually find it quite hard to be my normal, cynical, self when everything seems to be coming up Zanny (my nickname). With this new optimism comes a rediscovery of things in the past I have been negative about….one I have realized I had unfairly judged would be the crock pot, slow cooker, whatever you like to call them. Continue reading “Rustic Lentils and Barley ala crock pot”
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Summer..Summer…Summertime….let’s just sit back and unwind (In the style of DJ Jazzy Jeff and The Fresh Prince (before Scientology). Ah the delights of Summer! All kinds of seasonal produce is hitting the farmer’s market right now, so why not make a 5 minute recipe? First thing’s first I AM IN NO WAY STATING that this is Portland’s “Only” caprese cuz I know one of the 10 people reading this is gonna be all “This is not “Portland’s Caprese” I had it at (insert local place here) and it totes magoats has kale and veggie shreds”….this is MY version of the famed overly put on restaurant menus all over the country salad ok? Kinda like when Depeche Mode talks about one having “Your own personal Jesus” purely perspective based, nothing to be made doctrine of…just a damn good salad. Now that that disclaimer is out of the way we should talk ingredients. Continue reading “Portland Caprese”
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I love browsing the recipes and ideas that others have to share. I was doing some reading on food52 and came across this recipe for vegan cheese and thought it sounded really easy and good. It also made me think of one of my favorite things at the bar I used to work at in Ogden, their Stout ale dip is delicious!
Continue reading “Vegan IPA beer cheese”
Summer is here! With the season in full swing what is better then a grilled fish recipe? A grilled fish recipe with mango salsa of course! This is one of my favorite recipes of all time and I have been making it for several years, it’s light, tasty, and colorful and perfect if you are having guests over. I made this back in the summer of 2009 for a party with some co-workers and friends at my friend Adam’s house. That was an awesome summer and I have many a great memory from that time of life, so today I share with you a delicious, and easy fish recipe that has a great deal of nostalgia associated with it.
You will need:
4 Tuna steak 4-6 oz each
1 tbsp olive oil
1 clove of garlic, minced
salt and pepper to taste
Season your fish with salt, pepper and garlic then lightly oil each fillet, over medium high heat on a grill or grill pan, cook fish for about 3-4 minutes on each side (mid rare). Set aside.
2 small mangos or 1 large, chopped into small dice
1 small shallot, minced
1/2 red bell pepper, diced small
1 jalepeno, diced small
Juice of one lime
Salt and pepper
3 tbsp cilantro, chopped
Mix ingredients together, can be made the day before. Serve on top of fish fillets and serve with lime wedges. The perfect dish for hot summer nights.
Okay so I have cooked, cut, sauced, tossed and eaten my fair share of “buffalo wings”. The worst thing about them is washing a sink full of wing plates at 11pm at night…you get a greasy hot sauce line up to your elbow, and you basically need to exfoliate to get that off. Anyway, most chicken wings are fried, then placed in a variation of the classic “Frank’s red hot” and butter. The possibilities are endless! The wing as a pop culture food phenomenon has grown to where the whole point in using them (as a way to make mass profit from a cheap protein, and cut the booze in your system) has become quite counter intuitive. With most trends….the wing has been played out…what used to be $1 a lb are now up to $4 a lb. For about 5 years or so I have toyed with and perfected….the oven baked…sauced….inexpensive CHICKEN LEG! Yes I said it….I decided to try this first of all because I’m on budget….second because my husband only likes the “drumettes” and not the joint of the classic wing and thirdly (not an actual word, but should be) I like me some pub grub. Anyway you dice it Chicken and “frank’s” is a hit. Now don’t go and buy leg quarters (thigh attached) unless you want to hack off the thigh and use for something else (which I totally do if the price is better), you can buy NW raised, all natural “value” packs of legs at our Fred Meyer’s here for sometimes 99cents on the dollar….or go to “New Seasons” and buy the “classy” chicken for about $2.50 a lb….let’s say you are going to a kegger….or a church outing whateves….and you need to feed a bunch of folks (hopefully not a Vegan convention….im sure you could do a tofu version though and use smart balance instead of butter..off on tangent must return) buy 5lbs of chicken legs and follow my simple non-fried approach to “bar food” gluttony.
- 5lbs of chicken drumsticks
- sheet pans or a big roaster…I use a roaster to get a faux “confit” type of fall of the bone thing…think poor mans confit…sure yeah.
- 400 degree oven pre heated
- 1 Cup of franks (or if you are a “mild” opposed to “wild” ..BBQ sauce, I really like using teriyaki sauce then top with sliced scallions and sesame seeds)
- 1 stick melted butter (margarine if you are gross, or vegan and think that using hydrogenated oils (scientifically modified fat chains) is healthier then a natural product from a critter….it’s your world we are just living in it!) Skip this if you are using a pre-made sauce
- and a few tablespoons of honey to taste.
YOU DO NOT NEED 20 INGREDIENTS TO MAKE GOOD WINGS (legs)! Simple is better, cheaper, and lower on labor. Dry your chicken with some paper towels, this ensures the skin will be nice and crispy. We are not salting our chicken…it draws water out and won’t be as moist. I took out the frying cuz it’s messy, fattening (we are already dipping them in butter), and not efficient with two small children. Set your dried chicken on your sheet pans, you are using dark meat, so it contains natural fat, doesn’t need greasin…you can if you want cuz they do stick, but if you have a good metal spatula you will be fine…you can put foil underneath for clean up…but I don’t do that because aluminum is a non-renewable resource, but to each their own. Put those puppies in the oven and cook the life outta em’ (about an hour, to 90min). Mix your butter, hot sauce and honey in a large bowl, toss chicken legs in sauce….put on a plate…or if you want to leave em in the bowl and put the garbage can next to you while you sit on the couch and watch “Lifetime” movies that is totally fine (I have a non-judgmental blog). Serve with all your fav (dressing, carrots, celery, BEER) and viola “I feel like chicken tonight…like chicken tonight!” (commercial from the 90’s). Look ladies take these to your favorite bachelor, wearing a trench coat, and even birkenstocks and romance is on the agenda…..if you want that or just sit at home eat them for yourselves and be glad you are not one of the “Dance Moms”. Don’t be a leg hater! Try chicken wing’s, cheap and voluptuous cousin…once you try that you won’t ever go back! Prost!