Chicken Breast with Fire-Roasted Tomatoes, Caramelized Onions & Rosemary

Savory and spiced just right, this chicken made the perfect dinner-in-a-dish. An artful and flavorful blend of spices and herbs, the taste and tenderness of the chicken breast couldn't have been better. Being a huge fan of quick and easy dinners- that are insanely delicious- this would definitely make it to the top five so far!

Ingredients

5 shallots, thinly sliced 

1 bunch parsley, chopped

1/3 cup balsamic vinegar

3 tbsp kosher salt

4 tbsp Mexican chili flakes

4 tbsp mustard seeds

4 tbsp extra virgin olive oil

16 0z (1 pint) cherry tomatoes, halved 

3 sprigs fresh rosemary

4 pieces chicken breast, washed and dried

1/4 c canola oil

1/3 c toasted sesame oil

2 tbsp dried lemon peel 

Directions 

1. Preheat the oven to 400°. In a medium saucepan on a medium-low flame, toss the shallots, parsley, balsamic vinegar, 1 tbsp of kosher salt, 1 tbsp of chili flakes, 2 tsp mustard seeds, and 2 tbsp of olive oil. cover and let lightly brown.

2. On a baking sheet, lay cherry tomatoes- seed-side facing upwards, drizzle 2 tbsp olive oil, 2 tbsp kosher salt, 2 tbsp mustard seeds, and sprinkle rosemary over. Roast tomatoes for 15 minutes.

3. In a large ziploc bag add, canola oil, toasted sesame oil, lemon peel, 3 tbsp chili flakes, and chicken breast. Close ziploc and toss chicken in bag and let marinate (20 minutes in refrigerator). 

4. In a pyrex or ceramic dish add chicken, top with shallot mixture and fire roasted tomatoes. Bake chicken uncovered on 400° for 25-30 minutes.

Bon Appetit!

In The Glow!

In The Glow! Thursday, December 6, 2012 at 7:30 PM. 

Enjoy a night full of women's talent, fashion, design and entertainment! 

Plus- enter the Raffle for a chance to win a prize from The Rosiest Cheeks. 

Sticky Toffee Pudding Muffins

Chewy, buttery, crispy, and sugared to perfection, these muffins are just right with a cup of coffee for breakfast, or dolloped with ice cream for a warm dessert. Scooping the batter into the muffin tins was simple- since I used a medium sized ice cream scooper that got just the right amount of batter into each cup avoiding sticky fingers and dirty countertops. These are meant to be eaten immediately after baking, and therefore you should only stick them in the oven about 25 minutes before you serve them.

Ingredients 

1 1/2 cups self-rising flour

2/3 cup packed brown sugar

1/2 cup milk

1 egg

1 tsp. vanilla extract

3 tbsp. butter, melted

1  cup chopped dates 

1/2 cup chopped walnuts

for the topping

1/2 cup brown sugar

2 tbsp. sweet butter, melted

2/3 cup boiling water

Directions

Preheat the oven to 375°. Line 8 muffin pans with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl beat the milk, eggs, vanilla, and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in dates. Scrape the mixture into the muffin pans, filing each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add small spoon of melted butter in each cup, then pour about 1 tablespoon of boiling water over each.

Bake for 25 minutes. Remove from oven and cool for 5 minutes in pan. Invert onto plates, peel off parchment paper, and serve immediately.

giveaway

Bon Appetit!

Shepherd's Pie

Rich and wholesome, shepherd's pie is the perfect hearty go-to-dinner; easily prepared ahead of time, it could be ready in less than an hour. Originally Shepherd's pie- synonymously known with cottage pie - was a staple dinner for peasants who had newly began to eat potatoes, and would use leftover meat of any kind as filling. I enjoy serving shepherd's pie sizzling out of the oven, and filling small bowls with heaping spoonfuls.

Filling Ingredients 

3 tbsp olive oil

1 c (8oz) plum tomatoes, quartered 

2 leeks, cleaned and medium chopped

8 oz baby cremini mushrooms, sliced
1 spanish onion, small chopped

1 1/2 lbs ground beef (ground lamb)

2 cup chicken broth (or 1 cup red wine and one 1 cup broth)

1/4 c all purpose flour

1 tbsp kosher salt

2 tbsp coarse black pepper 

Topping Ingredients

4 yukon gold potatoes, peeled and cooked

1/2 cup mayonnaise

1 cup chicken broth 

1 tbsp kosher salt 

2 tbsp fresh sage, minced

3 garlic cloves, minced

Directions

1) Preheat oven to 400°.  In a large sauce pan heat the oil over a medium high flame. Add the tomatoes, leeks, mushrooms, onions, and salt. cover pot. Let the vegetables simmer.

2) Once the vegetables begin to brown, and sauce has reduced, put heat to a medium-low flame and slowly add the grown beef. sprinkle the flour in the pot, and stir with a wooden ladle. 

3) Pour the red wine, and chicken broth into the saucepan. cover the pot and let the broth thicken and sit on flame for 15 minutes. Stir in coarse black pepper.
4) In a medium pot, over a low flame, mash potatoes. Mix in mayonnaise, chicken broth, salt, sage and minced garlic. 
5) In a glass or ceramic dish, fill mixture half way.  Cover filling evenly with topping. Bake for 40 minutes, uncovered until top crisps.

Bon Appetit!

Pumpkin Cupcakes

Growing up in Ohio, autumn was always one of the most exciting times of year; there were always fairs and festivals to go to. I remember sticking out the two hour ride from where I live to visit the Circleville, Ohio Pumpkin Festival. I had- and have never- seen pumpkins that size, let alone fathom how someone could win a first place ribbon for the most glorious pumpkin. They all would have made lovely jack-o-lanterns and delicious pumpkin cupcakes. Finding new ways to appreciate the season- since it's very easy for most of us to skip over fall into winter- makes the next couple months all the more special. These pumpkin cupcakes ushered in just the right seasonal buzz, and warmth. Their light texture and rich frosting, make them the perfect fall crave, and you'll definitely have to double this recipe because 12 just isn't enough to go around!!

Ingredients 

1 1/2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. nutmeg

1 tsp. allspice

1 1/4 cups superfine sugar

1/2 cup vegetable oil

2 lightly beaten eggs 

1/2 cup milk

1 cup pumpkin Purée

*1/2 cup chopped pecans

*1 cup chocolate chips 

Frosting Ingredients

8 ounces (1 cup) unsalted butter, softened 

8 ounces (1 cup) whipped cream cheese

4 cups powdered sugar

2 tsp vanilla extract

*Yields: 12 cupcakes

Directions

Preheat the oven to 350°. Place 6 large paper baking cups in a muffin pan. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture. After well combined, stir in the chopped pecans and chocolate chips. Spoon batter into the muffin cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. In a large bowl, beat together the butter and cream cheese with an electric mixer. On a low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Generously top cupcakes with frosting once they have completely cooled.

Bon Appétit!

Six Scoops- Patterns & Pullovers

1. Patterned scarf shop here 2. Rebbecca Taylor pullover shop here 3. Kevin Aucoin blush shop here 4.  Hasso Bravo bag shop here 5. Topshop peplum skirt shop here 6. Boutique 9 loafers shop here

Whiskey Honey Cake

Last year I had a ball sharing my spin on honey cakes with others. After churning out several loaves the last round, this year I attempted once again to recreate a classic honey-cake recipe. I found the recipe in a newspaper clipping from 1986,  and just added the whiskey to the icing (as I often do) to spice up the cake's flavors and highlight the honey in the best of ways. 

I was disappointed however that my icing didn't turn out as planned. My hand-held mixer mysteriously vanished and I was forced to use a hand whisk, thus not yielding the smooth texture I hoped for.  

 What makes this cake unique is it's moist texture, and rich density. Over the years when I thought of honey cake I always remembered biting into something crumbly that only adults preferred - Both this year and last year I had a great time updating the old!

Ingredients

1 3/4 cups whipped honey (or regular)

2/3 cups butter/margarine

2 large eggs

2 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 tablespoons unsweetened cocoa

1/4 cup water

1 teaspoon vanilla extract

1 1/4 cups ice water

Icing Ingredients 

8 ounces whipped cream cheese

4 tbsp butter

2 tbsp whipped honey

1 1/4 c confectioners' sugar 

1/4 cup whiskey

1 tsp vanilla extract

Directions

1. preheat oven to 350° degrees. Grease and flour a 9 x 13 rectangular pan, or an 8 x 9 round pan. 

2. In a mixing bowl, cream together the honey and butter. Add eggs and mix well till fully combine. 

3. In a separate bowl, sift together the flour, baking soda, and salt. 

4. In a small bowl place unsweetened cocoa and the 1/4 cup of water. Whisk to combine. Add the honey- margarine mixture and fully combine. 

5. Add flour alternating with ice water to the honey mixture until fully combined. 

6. Pour into prepared cake pan and bake 35-40 minutes until toothpick comes out clean. *Don't open the oven while cake is baking. This will ruin the rising process. 

7. Once cake has completely cooled, begin making icing. In a mixing bowl, with an electric beater, whisk together cream cheese, butter, confectioners' sugar, and whipped honey. Add whiskey and vanilla extract and combine mixture well. 

8. Drizzle icing over cake before eating.

Bon Appetit!