Dining, Food, Fun, NYC, recipe, savory, Uncategorized

Stovetop Roast Chicken

Roast Chicken in a pot

Since I live in one of the smallest functioning kitchens in the country, I decided to conquer something seemingly impossible.  A roast chicken.  I relied on my large Sur La Table stock pot to do all the cooking.  Instead of searing then finishing in the oven, I simply seared and continued to cook on the stovetop on very low heat.


  • 1 3lb whole chicken
  • olive oil
  • Spice Mix
  • 1t salt
  • 1/2t pepper
  • 1/4t paprika
  • 1/4t thyme
  • 1/4t oregano
  • Chicken Cavity Filling
  • 10 Sprigs of parsley
  • 1T lemon juice
  • 7 cloves of garlic (one head)
  • Vegetables and aromatics 2C
  • Diced assortment of root vegetables ex. onions, leeks, carrots, parsnips, celery etc


Make sure chicken is thoroughly clean and patted dry. Stuff the body cavity with the lemon, parsley, and garlic. Combine salt, pepper, herbs, and paprika in a small bowl. Sprinkle it onto the chicken and rub into the skin with your fingers. Drizzle the olive oil on top and gently rub to coat the chicken.

In a 5-quart dutch oven, heat the oil.  Add the whole chicken (any side down). Brown that side of the chicken for 5 minutes. Flip over and brown the other side for 5 minutes. Repeat until all sides are brown. You may need to stand the chicken up in order to do this– use tongs and/or get someone to help you.

After all sides are brown, throw in the diced vegetables to the pot. Turn down the burner to low and cover the dutch oven with its lid. Let it cook for 40-45 minutes for a 3lb chicken. Check to see that the juices run clear when you slice the meat and that the dark meat near the bone is cooked through.

When done, turn off the burner and remove the chicken from the pot. Let it rest for 10 minutes on a cutting board. Tent the chicken with foil.

Slice and serve immediately with the veggies from the pot. Leftovers can be shredded and refrigerated to use later in chicken salad, chicken noodle soup, stir fry, etc. The bones can be used to make chicken stock.

Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.


Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

Food, Fun, NYC, savory, Uncategorized

Improvised Stuffed Peppers

Since there were not many ingredients at the store due to the high demand before the storm, I made an improvised stuffed pepper.  Also lets be honest it’s all about making a meal with ingredients you like or already have on hand.  In this case I bought and roasted red peppers in a 400 degree oven cut side up for 10 minutes.


sauté in the front and simmer in back

Sauté onions, mushrooms, and kale set aside.  In another pot cook 1C quinoa with 2C water and seasoning to taste (I used chili powder and salt).  Combine cooked quinoa with mushroom mixture and sprinkle in cilantro.  Sauté ground meat (I used turkey) and once cooked stir in 1 jar of salsa (I prefer Pace hot).  Combine all ingredients and stuff in pepper.  Top with cilantro and serve.

Better yet I combined all the veggie scraps I used throughout the day to make a simple vegetable stock!  I just kept adding to the pot and let simmer a few hours before straining and portioning into separate containers.


Food, Fun, NYC, recipe, savory

Whole Wheat Crackers

dough after resting

dough after resting

For the appetizer portion of the fancy cooking club, I made a successful attempt at crackers.  I have also been inspired by the Great British Bake Off where they made crackers that needed to snap (and these definitely snap).  I read many articles and reviews all of which made it look very difficult to conquer, but this recipe is extremely easy.  The hardest part is you cannot taste the flavor as it develops while baking.  I made three successful batches.

Base recipeIMG_3293

  • 2/3C wheat flour
  • 2/3C AP flour
  • 1.5t salt
  • 1.5t baking powder
  • 3T olive oil
  • 3/4C water
  • Add in 2/3C of dried herbs, sesame seeds, flax seeds etc. to flavor.

Mix dough and split into 8 pieces with dough cutter and rest for 15 minutes. Set oven to 450 degrees and bake 5-6 minutes on the first side and 2-3 minutes on the second.

I rarely find a need for sesame seeds, but my favorite twist so far includes a sesame seed mix (Simply Organic’s “garlic n’ herb) which includes lemon peel, sesame seeds, garlic , pepper, onion, parsley, and oregano.IMG_3350

These paired perfectly with the hummus and baba ghanoush and a plate of veggies!


Dining, Food, Fun, NYC, recipe, savory

Baba Ganoush and Popeye Hummus

I posted a recipe exactly two years ago today for baba ganoush, and I decided to give it another try. I finally purchased tahini even though I knew it is one of those ingredients you only use 1-2T each time out of a huge jar that sits unused.  It added a lot of great flavor to both this recipe and the hummus I made for the same cooking club dinner.

charred eggplant

charred eggplant


  • 1 medium eggplant
  • 2 garlic cloves
  • 1-2T lemon juice
  • 2T tahini
  • salt/ pepper
  • paprika (optional)

Grill the eggplant and garlic until charred on all sides.  Let cool before removing outer skin and placing in blender to combine.  Sprinkle with paprika.

baba before

baba before

hummus before

hummus before

Popeye Humus

I wanted a pop of color to go with my homemade crackers and babaganoush which were both brown in color so I made spinach hummus.  Simply blend a can of chickpeas (or garbanzo beans), 2C fresh spinach (or drain frozen spinach), 1T olive oil, 2tsp. lemon juice, 1T tahini, salt/pepper, and 2T water.  Add up to 2 more tablespoons of water until reaching the desired consistency.

* Mine was not as smooth due to the lack of proper kitchen equipment.

hummus after puree

hummus after puree

baba after puree

baba after puree

I topped mine with caramelized onions for presentation and added texture.

topped with caramelized onion and paprika

topped with caramelized onion and paprika

Food, Fun, Ohio, recipe, savory

Chicken Satay Cucumber Salad and Peanut Sauce

For the final installment of the Ohio cooking week, I have my favorite recipe from the trip.  I initially decided to make the dish because I knew cucumbers were growing like wildfire in the garden.   Since the trip, I have taken components of the meal and made them for other dishes.  The flavor of the chicken is perfect and pairs so well with the simple cucumber salad.  I did not stray much (if any) from the original recipe because I thought it was great as is.


peanut sauce

Chicken Satay with Cucumber Salad Peanut Dipping Sauce

  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. curry powder
  • 3 chicken breasts cut into long strips
  • 2 Tbsp. peanut oil
  • For The Peanut Dipping Sauce 
  • 3 Tbsp. creamy peanut butter
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 1/2 tsp. minced garlic
  • 1/2 tsp. siracha hot sauce
  • 1/4 cup water
  • chopped peanuts to taste
  • For The Cool Cucumber Salad 

    skewered chicken  pre-grilled

    skewered chicken pre-grilled

  • 2 cucumbers sliced and seeded
  • 2 Tbsp. fresh chopped cilantro
  • 6 Tbsp. rice wine vinegar
  • 2 Tbsp. water
  • 1 Tbsp. sugar
  • 1/2 tsp. kosher salt


the completed dish

the completed dish

For The Chicken Satay: 

Mix the spices together and set aside. Toss the chicken in the peanut oil then stir in the spices.

Cover and refrigerate for 20 to 30 minutes.

Thread onto skewers and grill.

For The Peanut Dipping Sauce: 

In a small saucepan mix together the ingredients. Bring to a simmer and cook 1 to 2 minutes to thicken. Set aside and bring to room temperature.

For The Cool Cucumber Salad: 

Mix everything but the cucumber, then add the cucumber in. Refrigerate and serve.

Food, Fun, Ohio, recipe, savory, Sweets

Summer Sides

Working hard at the grill

Working hard at the grill

Some other Ohio dishes included Bobby Flay’s grilled sweet potato fries, ice, cream and spiraled zucchini and tomatoes.  First off Bobby Flay was sorely mistaken as the sweet potatoes were nothing like a fry and were a nuisance to grill which resulted in unevenly cooked spuds.  I tend to make basic ice creams and mix in a premade cookie or confection.  First here is the recipe for those lucky enough to have an ice cream maker.


un-impressive “fries”


3/4 cup cookie butter spread, divided
1 1/4 cups whole milk, chilled
3/4 cup granulated sugar
2 cups heavy cream, chilled
1 tablespoon vanilla extract
1/4 teaspoon salt
12 Speculoos cookies, chopped into small chunks


Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.

In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.

Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

IMG_3067Now for those lucky enough to have a spiralizer, I went crazy for Gina’s Skinnytaste “zoodles” that are irresistibly simple and made even more delectable with home grown zucchini, tomatoes, and garlic.  Her pictures are great so here is a link to her blog.
I didn’t find a need to deviate from the original recipe as it can be used as a base for any type of fish/meat and a great side dish that compliments a multitude of dishes and breads.