Roasted Broccoli

Try this.
Roasted Broccoli

Preheat oven to 425 degrees. Line baking sheet with foil. Place broccoli on foil, toss with 3 tablespoons of olive oil, 3 cloves garlic chopped, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes turning once.
Remove broccoli from the oven, zest half a lemon over the broccoli, squeeze half the lemon juice on broccoli, add 1 tablespoon olive oil and grate parmesan cheese over broccoli. Enjoy while warm!This was so yummy paired with grilled ribeye. The best part is, it's picky eater approved! This is Addison's “Mmmmm mmm mmmmm” face. :)

2 Minute Brownie

Cravings. I have been having cravings. No, we are not expecting another little :) I think my cravings have to do with the addition of exercise to my daily routine. Plus, I feel like since I'm working so hard at the gym I deserve to have a small sweet tooth.

I've noticed a lot of 2 minute cakes on Pinterest lately. I ran across (okay, maybe I actually typed in 2 minute brownie in the search bar) this “2 Minute Mug Brownie” last night just in time to satisfy my craving for a moist, chocolately piece of heaven. And it was the perfect fit because not only do I ALWAYS have the ingredients on hand, but it also only took 2 minutes. No kidding. 1 minute to mix and 1 minute to micro. You're gonna love this.

2 Minute Brownie (adapted from The Family Kitchen)

1/4 cup flour
1/4 cup brown sugar
2 Tblsp unsweetened cocoa powder
Pinch of salt
2 Tblsp vegetable oil
1 Tblsp milk
1 Tblsp coffee (or water)

In a mug, stir dry ingredients together until no lumps remain. Then add the oil, milk and coffee until you have a thick paste.
Microwave on high for 1 minute. Enjoy while brownie is still ooey, gooey and warm. Be sure to have a glass of milk on stand by. :)

Zucchini Coins

This post is a little difficult to type because I can't stop taking bites of these yummy Zucchini Coins we just baked. Type, take a bite, wipe fingers, type. They are a lot better than I thought they would be and the best part is, they're Addie Approved! Thank you Weelicious for helping me with my toddler's eating troubles, and thank you to my dear friend Lindsay for recommending the recipe.

Zucchini Coins (Adapted from Weelicious)

What You Need:
1/2 cup panko bread crumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 large egg
1/4 cup flour
1 large zucchini, cut into 1/4 inch coins
olive oil

What You Do:
Preheat oven to 450 degrees. Coat a large baking sheet with olive oil.
Mix the bread crumbs, cheese, salt and garlic powder in a bowl. Set aside.
Whisk the egg in another bowl. Set aside.
Place the flour in a separate bowl.
Make an assembly line with the bowls, and dip the zucchini coins into the flour, then egg, then into the bread crumb mixture.
Place the coins onto the baking sheet.
Bake for 20 minutes or until bread crumbs are golden brown.

Picky Eater Approved!!!

Zuni Cafe Roast Chicken and Bread Salad

Zuni Chicken is always a must for our family visits. My mom, sis and niece came to visit recently and we definitely had this on our menu. A few of you saw my photo of this dinner on Instagram. Here is the recipe as promised! It's a long recipe. Don't be scared off by the length, it is WELL worth it. And once you've done it, it's easy peasy the next go 'round.

Zuni Cafe Chicken and Bread Salad (Copied from my mother's wonderful food blog Cafe Barber, Adapted from the Zuni Cafe Cookbook)
Serves 2 to 4

STEP ONE – Salting the chicken:


One small chicken, 2 3/4 to 3 1/2-pounds (be sure to get a smaller sized bird)

4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long

3/4 teaspoon salt

3/4 to 1 teaspoon freshly cracked black pepper

1 to 3 days before serving (I’ve done this often just the morning before I plan to roast the chicken):

Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough — a wet chicken will spend too much time steaming before it begins to turn golden brown.

Slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.

Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate for at least 8 hours – and it’s better up to two days.


STEP TWO – Roasting the chicken:

Preheat the oven or barbecue to 475°F. Choose a shallow flameproof roasting pan or use a 10-inch skillet with an all-metal handle or cast iron pan.  Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature  about 10 degrees at a time until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.  Adjust cooking times according to the size of chicken you use.

Rest the chicken: Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.

Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. You can let it rest while you finish your side dishes (or Bread Salad, below). The meat will become more tender and juicy as it cools.

STEP THREE:  Bread Salad

Zuni Chicken isn’t Zuni Chicken without this bread salad.  I make bread croutons in the morning, and put the salad together while the chicken is resting.

Zuni Cafe Bread Salad

I can’t describe it any better than they do: “Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.”


Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)

6 to 8 tablespoons mild-tasting olive oil

1 1/2 tablespoons Champagne vinegar or white wine vinegar

Salt and freshly cracked black pepper
1 tablespoon dried currants (I get them at Whole Foods) plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so

2 tablespoons pine nuts, toasted
(I always use more)

2 to 3 garlic cloves,slivered

Chopped Italian parsley to taste 3-4 tablespoonsful

1/4 cup slivered scallions (about 4 scallions), including a little of the green part

2 tablespoons lightly salted chicken stock or lightly salted water
A few handfuls of arugula, washed and dried

Preheat the broiler. Carve off  the crust from the bread (you can reserve these to use as croutons for soup or another salad). Tear bread into irregular 2- to 3-inch chunks,. You should get about 4 cups.

Toss them with just a tablespoon or two of olive oil, lightly coating them, and broil them very briefly, just to lightly color the edges.

Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.

Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in, along with the pine nuts. Dribble the chicken stock or lightly salted water over the salad and fold again.

Taste a few pieces of bread. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well.

Serve the salad under the roast chicken. Pile the bread salad on the serving dish you want to use and tent it with foil.

Place the salad in the oven after you flip the chicken the final time, for about 5 to 10 minutes.

Tip the bread salad back onto the serving platter. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.


Tilt the chicken roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste — the juices will be extremely flavorful.

Cut the chicken into pieces, spread on top of the Bread Salad, if using.  Yum-Yum EAT IT UP!!!!

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