Archives for the month of: April, 2013

I love easy recipes and, in my opinion, this doesn’t really even “count” as a recipe because it’s so simple. But nevertheless, here is a great one I found using my Epicurious app. The recipe originated from Bon Appetit’s test kitchen. I’ve made this recipe several times in the last year and cannot believe how easy it is. If you like fried chicken, you’ll like this!

chicken

Pan-Roasted Chicken Thighs (adapted from this recipe)

6 chicken thighs, bone-in with skin

Sea salt

Black pepper (freshly cracked is best, but pre-ground works too)

2 tablespoons neutral cooking oil (I used canola, but I want to see if coconut will work)
Method: Heat oven to 485 degrees with the rack in the lower-middle position. Rinse chicken and pat dry with a paper towel. Generously season with salt and pepper, on both sides and under the skin (be careful not to detach skin from meat). Heat a Le Creuset Dutch-style oven pan (like one of these) on medium-high heat. Add oil and keep on heat until glossy and hot. Cook chicken skin-side down for 14 minutes. Occasionally move chicken pieces around depending on the heat of your pan and stove, ensuring each piece gets an equal amount of browning. Move pan from stove to oven and continue to cook skin-side down for another 14 minutes. Carefully flip the chicken and finish for five minutes. Remove from the oven and let it rest in the pan for five minutes. Enjoy!

 

I haven’t had a lot of time to bake as much as I like to, so tonight I decided to bake some banana bread for the family. I also wanted to bring something to the office tomorrow, so I poked around online and came across this recipe for Morning Muffins from Martha Stewart. Honestly, Martha isn’t my go-to person for recipes or ideas … nothing against her, but I just don’t have a personal preference for her stuff.

This recipe was super easy and has a lot of healthy-ish elements to it. I made some modifications to the original recipe (my adaptions are included in the recipe below).

Image

Morning Muffins

Makes: 12 regular-size muffins

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup white sugar (I was out of brown … and didn’t have enough agave)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon kosher sea salt

1 cup old fashioned rolled oats

1/2 cup chopped dried plums

3 tablespoons canola oil

1 large egg

1/3 cup whole milk

5 carrots, shredded

Method:

Combine all dry ingredients into a bowl. Add plums and oats. Add shredded carrots. Add liquid ingredients and gently stir, just until moistened. Scoop 1/4 cup batter into greased muffin tins. Bake at 400 for 18-20 minutes.

*Note: I meant to include the banana, like Martha does, but totally forgot. Surprisingly, the muffins turned out well and aren’t too dry.

It’s been a while since I’ve posted on here. Yes, I’m still around, but I’ve been so busy with work, church and life that I haven’t had much new info to share.

A quick snapshot of my life right now:

  • Trying to get back to a good eating and workout routine
  • Planning lots of vacation! So far, I have plans for a trip San Francisco; a friend coming to visit me from Wisconsin; a trip to Massachusetts; trip to Portland; trip to Greenville. Phew!
  • Working. A lot.

In addition to that, I’m in this Eeyore-like phase of life right now, and I’m not sure what to do to kick it. Just spending a lot of time evaluating where I am in life and where I want to be in life; thinking about the friends I have and how I spend time (or don’t) with them; etc. Yep, it’s super exciting. And yes, that was sarcasm.

What have you been up to?

Hopefully this weekend, I’ll have a fun post about some crafty things I’ve been making. (Keyword: hopefully.)

tHe fiCkLe piCkLe

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