OMG I Cooked Dinner

ALERT THE PRESS.

i, the little lady, cooked dinner.

and it tasted good.

and it wasn't spaghetti.

or PB&J.

actually, it involved meat!

gasp!

you know what's coming next. 

here is where i'm going to share the experience with you. 

:: BBQ PULLED CHICKEN ::

let me begin by admitting that i did not follow any directions. i read a few recipes online and sort of just decided what sounded best and experimented. i realize this is risky stupid for a beginner, but it's really how i learn best. i bought a package of chicken breasts that looked tender and mentioned they were antibiotic-free/low in fat. i believe the total weight of the meat was a pound? crikey, this is a terrible description isn't it?

i chopped most of an entire white onion. it hurt my eyes.

i chose this for sauce.

if you know me, you're grinning right now.

and then i added the chicken, onion, entire bottle of sauce, a spiral of ketchup, and some garlic powder. like i said, the only way cooking is fun for me is if i make it a science experiment.

it looked really weird.

...but the smell, oh the smell!

in related news, the crock pot is a magical machine from Santa.

i turned our little crock pot onto high for the first bit and then down to low because we were both out of the apartment (i went and got my hair did!) and that just seemed safer. i'd say it cooked about 4 1/2 to 5 hours total. occasionally, i'd stare at it and stir it a little. and a couple times i took two forks and shredded the chicken. but for the most part, you just walk away and let the crock pot do its thing.

i bought some brussels sprouts for a side dish.

and i threw them on the skillet with olive oil, balsamic vinegar, & sea salt.

i pushed them around and let them sizzle for a little bit (8 minutes?) and wam-bam, they looked done.

ta-da!

i warmed the bun for the BBQ pulled chicken, added some cole slaw (store bought), and divvied up the brussels sprouts. and guess what? everything was delicious! if i had to change anything, i would add more meat to make the sauce ratio a little better (but who doesn't like a messy sammy?) i'm going to pick up an iceberg head to make lettuce wraps with the leftovers, too!

until next time,

g

Some Nights...

...when it's cold and dreary and you've been wearing stupid tights all day and you're sore and tired and you have a broken toe (my left ring toe or the little piggy that had none of the roast beef or however you're supposed to distinguish) and you have a case of the Mondays, you have to put aside all the important to-dos and instead! ...bake chocolate-chip pumpkin muffins :)

Can you smell them? They smell like love.

p.s. Do you like our new plates? 

I bought two of them on Sunday from here 

when I realized it was kind of necessary that we had adult-sized plates. 

p.p.s. Don't be fooled. I still have zero clue what I'm doing in the kitchen. 

exhibit A:

how many mistakes does it take? 

...don't mind the spaz of a girl sprinting across the street in her pajamas 

to buy the right kind of oil while the oven preheats.  

p.p.p.s. Patrick is finally home after working in Long Island since Saturday which makes me happy. 

'Cept when he announces he doesn't like pumpkin. (-.-)
...
Will someone come over and eat all these?

until next time,

g

Merry, Merry!

this weekend, my siblings & I gave my mom a Christmas surprise.

we realized we hadn't had a night, just the 5 of us, in 20-some years.

{and it was time for that to be fixed!}

she thought we were staying at my sister's house on Friday night, 

but after a couple of hours my sis & I...

...well, we kidnapped her.

as you can see, she was not amused.

"no but seriously, where are we going?"

"guys, tell me."

"guys!"

we drove her to the General Lewis, 

allowed her to remove her blindfold, and led her inside.

we turned the corner and my two brothers 

were standing there holding a bouquet of red roses. 

my mom gasped, held her hands to her face, 

and immediately started crying. 

and then we all started crying.

after dinner, we went to my brother's house. 

we baked brownies, drank wine, played Balderdash, 

and giggled so hard that we cried some more.

we also gave the boys mud masks...

"dude, is yours burning?"

:)

my brother happens to live in an alleged haunted house, 

{just to make the night more interesting!}

but his sweet kitty offered her protection.

oh, and i had another little surprise up my sleeve... 

while I was home in October, 

I collected albums & envelopes of photos

and decided to make a special gift.

using Pinhole Press (incredible company!), I made books for everyone 

filled with nearly 100 pictures - some that they had never seen before. 

here are just a few shots:

(the last pic of the book is the same as the cover, but the back of us)

...many, many memories.

Goodness, I'm so very thankful the surprise-night worked out.
We had a few logistical glitches with the planning process
{planning anything for "a planner" like my mother is nearly impossible!},
but it worked!
...and it was a night I will cherish always.

...

p.s. today, i made Oreo truffles!

my co-worker made them for our office 

and was kind enough to share her recipe.

{...after I admitted that they might be the best thing I've eaten in my 26 years of existence}

thought i'd pass along her recipe to you, too!

Ingredients:

• 1 package OREO Cookies*
• 1 (8 ounce) package Cream Cheese, softened
• 1 (8 ounce) package baking chocolate

1.     Crush the cookies to fine crumbs in food processor; or by spoon – in medium bowl

2.     Add cream cheese; I only used 5oz, or little more than half the package mix until well blended. Can use spoon, but I found digging in with my hands is much faster!

3.     Mix until cream cheese has filtered through to all crumb

4.     Roll cookie mixture into balls, about 1-inch in diameter

5.     Place into freezer for about 15-20 minutes or until hardened

6.     While freezing, melt chocolate in pan.** (can use any chocolate you prefer)

7.     Dip Oreo balls into chocolate and place onto wax paper.

8.     While the chocolate is still warm, sprinkle any kind of garnish you want (ex: red & green sprinkles or left over crumbs)

9.     Cool or keep at room temperature – whatever your preference

10.   ENJOY!

*Can use double stuffed Oreos for more creamy taste or just use regular cookies. Also recommend trying Mint Oreos for a fun new flavor!

**melting chocolate

p.p.s. one final thing to share ~

merry christmas from the little lady!

may you hum "hark! the herald angels sing" 

in your head & heart all day.

xo.

until next time,

g

For You This Thanksgiving

How to cook a turkey.

What to make with turkey leftovers.

6 Thanksgiving place card ideas.

Adorable Thanksgiving printables.

(not enough printables for you? Ok, here's 101 more!)

Thanksgiving salad.

A vegetarian Thanksgiving recipe.

You know you're from the south if you like marshmallows on your sweet potatoes. :)

An amazing dessert recipe: If you were at my party last night and were fortunate enough to enjoy Mrs. Mac's chocolate cake and insisted on having the recipe, this is especially for you. I'm not exaggerating when I say that this is the BEST CAKE I'VE EVER HAD. Like ever. Even the waiter wanted a second piece.

Mrs. Mac's

Chocolate Sour Cream Cake:

- (1) Devils Food Cake Mix

- (1) small pkg. of chocolate instant pudding

- 1/2 cup oil

- 3/4 cup water

- 3/4 sour cream

- (4) eggs

- (1) cup chocolate chips

Combine everything except chocolate chips with beater.

Fold in chocolate chips

Pour into bundt pan.

Bake at 350 degrees for 40-45 minutes.

 (until tooth pick comes out clean)

Enjoy!

*Mrs. Mac is my boyfriend's mom. :)

p.s. a special thanks to my family & friends

for making yesterday

the

 best

birthday

yet.

until next time,

g

Pumpkin Recipes

I participated in a pumpkin bake-off yesterday. Let's face it, some of the best things about this time of year are the pumpkin-flavored goodies!

What did I make? Chocolate-chip pumpkin muffins.

I blogged a recipe for them here last year, but this year I used the recipe on the back of the Pillsbury pumpkin bread box (looks like this) and tossed in a bunch of semi-sweet chocolate chips.

ta-da!

so easy!

I wanted to share two of my favorites from yesterday:

Check out this pumpkin lasagna recipe. (deeeee-lish!) It would be a great alternative entree for Thanksgiving, dont you think?

The most decadent recipe? ...pumpkin bread pudding with caramel sauce. That's right. Love on a plate.

recipe from the fabulous Linda & Harriett

P.S. five pumpkin recipes I want to try:

pumpkin waffles

pumpkin butter

pumpkin curry

pumpkin cinnamon rolls

pumpkin chili

until next time,

g

Curry Garden Recipe

My friend recently cooked this incredible & flavorful dish -- and since he was nice enough to share his secret recipe, Little Lady is delighted to share it with you! It actually looked easy enough that I *might* be able to tackle it on my own. You should give it a try!

Hutchins Curry Garden Recipe
*For 2-3 people.
Ingredients:
1 1/2 chicken breasts (cut into small bite size pieces)
1 can of coconut milk (13.5 or 14 oz)
1-2 tablespoons of red curry paste
1-2 tablespoons of fish sauce
2 tablespoons of brown sugar
1 red bell pepper (sliced)
1 small yellow onion (sliced)
8 baby carrots (or one big carrot) (sliced)
2 teaspoons lime juice
1/3 cup chicken stock
handful of bamboo shoots
red pepper flakes
fresh basil
*serve with 1 cup rice.

Directions:
Put the coconut milk and red curry paste into a wok (or big pot) and let it simmer for 5 minutes. Add the fish sauce, brown sugar, lemon juice, chicken stock and chicken into the mix. Let these ingredients simmer for 7-8 minutes. Finally add the bell pepper, onion, and carrots and allow it to cook for an additional 2-3 minutes. Garnish with the bamboo shoots and fresh basil. To kick up the heat, add red pepper flakes to taste. The beauty of this dish is that you really can add whatever you like from a veggie perspective. I've cooked it with sweet potatoes, tomatoes, eggplant, green beans, zucchini, basically anything. Don't sweat if you don't have any ingredient after the first five. Those create the base of the meal. You can buy fish sauce at most grocery stores in their international section. Beyond that, people sometimes add garlic, kaffir lime leaf, oil, or shrimp to mix this up.

yum.

until next time,

g

Jamaican Jerk Chicken

I'm backkk.

Where did I go?
 Here.

image from here

And it looked like this.

And it was absolutely wonderful.

If you ever have the opportunity to travel to Jamaica, go.

I want to return as soon as possible.

I miss everything about it.

And the fact that I was applying aloe to my "sunkissed" skin this morning right before walking through snow flurries?

That totally didn't help.

One of the little huts on the beach in the resort served delicious jerk chicken for lunch.

It's all I want right now.

I would make it...

...if I had time to go grocery shopping, if it wasn't snowing, and ya know, if I owned a grill.

 For now, I'm just going to drool over the recipe
and share it with you.

Jamaican Jerk Chicken
recipe from here

ingredients:

1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt
2 tbs. Garlic powder
1 tbs. Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat (with bones)

directions:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

until next time,

g



Recipe: Red Snapper

Here's another recipe I learned at Rustico Cooking. Enjoy!

Red Snapper in Parchment Paper with Olives and Capers

Serves 6
For the topping:
2 garlic cloves, minced
2 shallots, minced
grated zest of lemon
1 tablespoon minced rosemary
1 tablespoon minced thyme
1 tablespoon minced oregano
1 tablespoon minced Italian parsley
1/4 cup capers in brine, drained and minced
1/4 cup pitted black olives, minced
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1/2 tablespoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili flakes

For the red snapper:
2 tablespoons extra-virgin olive oil, plus extra for brushing the parchment paper
6 boneless red snapper fillets (4 ounces each), skin on
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice of 1 lemon

1. Make the topping: Combine all the ingredients in a bowl.
2. Make the red snapper: Preheat the oven to 425 degrees F (preferably set on convection bake).
3. Cut parchment paper into six 11-inch x 17-inch rectangles. Brush half of each parchment rectangle lightly with olive oil. Place one red snapper fillet just off-center on the oiled side of each piece of parchment paper, and season with the salt and pepper. Spoon on one-sixth of the topping mixture (don't forget the delicious liquid or the fish will be dry once baked). Spread the topping mixture evenly to the edges of the red snapper fillets so they will bake evenly (any exposed parts without topping will cook faster).
4. Fold the free side of the parchment paper over to enclose the red snapper fillets. Beginning at one corner , start folding the parchment paper over, following the shape of the fish, until you form a closed semi circle. Tuck the end of the package under so the cooking juices cannot run out. Brush the top of each parchment paper  package with a little olive oil (this will result in a gorgeous color once the packages are baked). Place the parchemnet paper packages in a single layer on an 11-inch x 17-inch baking sheet. (This can be done up to 1 hour ahead and heald at room temperature.)
5. Bake in the preheated oven for 15 minutes. Place each hot package on a dinner plate and let guests drizzle the lemon juice and olive oil over their own individual serving at the table.

until next time,

g

Light-As-Air Limoncello & Berry Mousse

Here is the dessert recipe I learned at Rustico Cooking.  It's a perfect treat to make for your Valentine! Just simplify the recipe to make as much as you need.

image from here

Light-As-Air Limoncello & Berry Mousse

serves 12

For the limoncello mousse:
1 and 1/2 cups heavy cream
1 and 1/4 pounds Mascarpone (preferably imported Italian)
2/3 cup sugar
2 tablespoons Limoncello
Grated zest of 1 lemon

To layer:
2 cups water
2 cups sugar
1/3 cup Limoncello
24 ladyfingers
4 cups mixed berries (raspberries, strawberries, blueberries, and blackberries; hull and halve the strawberries)
12 mint sprigs

Make the Limoncello mousse:
In an electric mixer, beat the heavy cream to soft peaks. In a large bowl, beat the Mascarpone with the sugar, the Limoncello, and the lemon zest until perfectly smooth. Fold in the whipped cream, being careful not to deflate it.

To layer: Combine the water and sugar in a small pan over a medium flame; bring to a gentle boil and cook until the sugar is dissolved. Cool, then stir in the Limoncello and pour into a rimmed dish. Dip the ladyfingers into the Limoncello mixture, allowing them to soak up the syrup for about 10 seconds each; drip off excess soaking liquid. It is important that the ladyfingers become soft and wet from proper soaking, or the dessert will be dry and insipid.

Layer the Limoncello mousse, berries, and ladyfingers in each of 12 wine glasses, making at least 2 layers of each and finishing with a layer of berries. Refridgerate, covered, for 2 to 24 hours. When you are ready to serve, garnish the top with the mint.

Enjoy!

until next time,

g

Goat Cheese Ravioli Recipe

I went to a cooking party earlier this week at Rustico Cooking and learned how to make 5 amazing dishes. I'll be sharing the recipes with you so you can try! Here's the first one:

Crispy Goat Cheese-Stuffed Ravioli with Caramelized Fennel & Balsamic Vinegar Splash

Serves 12
For the fennel and pears:
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus extra for greasing the baking sheets
2 fennel bulbs, tops trimmed, quartered and very thinly sliced (core left on)
3 ripe Anjou pears cored, cut into 1/8-inch-thick round wedges (at least 6 wedges per pear)
*if ripe red-skinned pears are available, use them instead of the Anjou pears

For the filling:
1/4 pound fresh whole-milk Ricotta
1/4 pound young goat cheese
1/2 cup heavy cream, plus extra as needed
Grated zest of 1/2 lemon
12 basil leaves, slivered
1/8 teaspoon freshly ground black pepper

To assemble:
48 wonton skins
1 large egg, beaten to blend
2 tablespoons extra-virgin olive oil

To serve:
2 packed cups wild arugula
2 tablespoons balsamic vinegar
2 tablespoons honey

Make the fennel and pears: Preheat the oven to 425 degrees (preferably set on convection bake). In a plate, combine the sugar, salt, and pepper. In two separate bowls, toss the sliced fennel and the pear wedges with the olive oil and the salt-sugar mixture. Arrange on 2 separate oiled aluminum foil-lined baking sheets in a single layer and roast in the preheated oven until caramelized, about 15 minutes for the fennel and 25 minutes for the pears.

Meanwhile, make the filling: Crush all the ingredients in a bowl with a fork until smooth.

Assemble the ravioli: Arrange half of the wonton skins on a parchment paper-lined baking sheet in a single layer. Brush with the beaten egg. Spoon a bit of the filling in the middle of each wonton skin. Top with another wonton skin, brushing it first with beaten egg, forming a square (place the wonton skin with the egg side facing down so the dough sticks together). Press your fingers to seal the edges well and to gently compact the filling so it spreads out inside the wonton skin. Continue in the same manner, making 24 ravioli in all. Brush the tops of the assembled ravioli with the olive oil and bake in the preheated oven for 10 minutes, or until golden and crisp. *Tip: Use very little olive oil to brush the tops of the ravioli, or they might burn in the oven.

To serve: Arrange one of the ravioli flat on a plate. Top with a bit of the sliced fennel, a wedge of pear, and a handful of arugula leaves. Arrange another ravioli on top, slightly off center to reveal the layered ingredients underneath. In a small bowl, combine the balsamic vinegar and honey until smooth; splash the mixture across the ravioli and serve hot.

Enjoy!

until next time,

g

Food on the Brain?

It's too cold to get out of bed, it's too cold to go to work, it's too cold to go to the gym, it's too cold to walk, it's too cold to stand still, it's too cold to breathe.

But it's never too cold to eat.

NYC Restaurant Week started yesterday and it goes until February 6th. Click here to check out over 300 venues that are participating in the $24 Lunch / $35 Dinner 3-course meals.

Are you ever out & about late at night and you discover you're starving and you're not sure what's open nearby? TimeOut NY has compiled a list of late-night restaurants in NYC by neighborhood. How handy! Click here to see. And then save the link to your mobile device. You know you'll need it, you midnight-snacker you.

Last, but not least, it's time for a good winter recipe:

Turkey Chili
(It makes btwn 8 and 10 servings. It's great to freeze or to last all week!)

Ingredients:

1 1/2 teaspoons olive oil
1 lb ground turkey
1 chopped onion
2 cups water
1 can crushed tomatoes (28 oz)
1 can kidney beans - drained, rinsed, mashed (16 oz)
1 can chili beans (16 oz)
1 tablespoon minced garlic
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
dash of cinnamon

Directions:

-Heat oil in large pot over medium heat. 

-Place turkey in pot and cook until evenly brown.

-Stir in onion and cook until tender.

-Pour water into pot.

-Mix in tomatoes, kidney beans, chili beans, and garlic.

-Season with chili powder, oregano, cayenne pepper, cumin, salt, pepper, and cinnamon.

-Bring to a boil.

-Reduce heat to low, cover, and simmer for 30 minutes.

-Enjoy!

Recipe is a combination of others from AllRecipes.com.

until next time,

g

Pumpkin Chocolate Chip Muffins

I love pumpkin-flavored treats. Love, I say.

Here's a great little recipe to try!

Pumpkin Chocolate Chip Muffins

Prep Time: 10 minutes

Total Time: 30 minutes
Servings: 24

Ingredients

• 4 eggs
• 2 cups sugar
• 1 can (16 ounces) of pumpkin puree
• 1 1/2cups vegetable oil OR applesauce
• 3 cups flour (white or whole wheat)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips

Instructions

1. Mix together the first 4 ingredients.
2. When mixed well, add the rest of the ingredients.

3. Mix 1/2 the bag of chocolate chips into the batter. Fill well-greased muffin tins 2/3 full of batter. Sprinkle the rest of the chocolate chips on top of the batter.

4. Bake in 400 degree oven 16-18 minutes.

image from here

image from here

image from here

Happy Baking!

until next time,

g

Fish Tacos Recipe

I'm always looking for easy (and different!) recipes to try. My friend suggested cooking dinner at her apartment and I decided we should try to make fish tacos. After combining a few recipes I found online, here is the one we used:

Ingredients:

• tilapia filets (We used 3 filets for 2 people.)
• avacado
• coleslaw or cabbage (We used a bag of dry coleslaw.)
• salsa verde (We used Rosa Mexicana's brand. Yum!)
• wheat tortillas

     Marinade:

•        2 tbsp. olive oil
•        2 tbsp. lime juice
•        3 tsp. seasoning (mixture of chili powder and cumin)

Marinate tilapia in a mixture of oil, lime juice & seasonings for about 10 minutes. Cook in a pan over medium-high heat for about 4 minutes per side. Break fish into pieces and place in tortillas with remaining ingredients.

We mixed corn, black beans & a fresh green onion for a side; we seasoned with pepper.

Time to eat!

Oh, and we tried Bethenny Frankel's "Skinnygirl Margarita", which I have to admit is delicious! All you do is pour it over ice and serve. I met Bethenny back when she was only known for RH of NY (and I was a blonde). See below:

At the time, I wasn't that excited to meet her. I was more concerned about accidentally breaking her tiny frame. Now? Now I think she's hilarious. At any rate, try out her drink. And try out this recipe.

until next time,

g