October 2010

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If you’re looking for the easiest roasted chicken recipe around, look no further. I consider myself pretty adventurous in the kitchen. I’ll whip up cakes from scratch and slice ‘n dice with the best of ‘em, but for some reason the idea of roasting a chicken has always scared me [I'm aware of how pathetic this sounds].

if this cute little number doesn't get you into the kitchen, nothing will

I  was doing some casual grocery shopping at Jewel [a Chicago-area chain, also known as da Jewels] when I spotted some medium-sized drumsticks out of the corner of my eye. Normally I wouldn’t have looked twice but these beauties were FOUR DOLLARS for the package, 10 drumsticks per package, in other words less than a dollar per meal! Victory dance [speaking of bargains, the apron above is a steal for $32 from Anthropologie].

So each ‘stick was about the size of a fist and two would be enough for me, four for the bf, who f.y.i. has the metabolism of a 16-year-old . He could probably eat all 10 drumsticks deep-fried in blubber and still not gain an ounce. Some guys have all the luck. Anyways, that was my deal of the day and I had to scoop them up.

I was oddly excited about my new bounty. I’d never cooked drumsticks before and there’s just something about them that seems so rustic and filling, yet undeniably simple.

Behold, the most delicious [and easy] drumstick recipe.

[photo via we heart it]

Mediterranean Chicken Drumsticks

  • 4 medium-sized drumsticks
  • 1 lemon
  • 4 garlic cloves, chopped
  • 1 tablespoon olive oil [this is for the rub only - doesn't include oil for searing chicken or drizzling on top of chicken. Normally I don't pay attention to oil measurements in recipes but I followed this exactly because you want the right balance of flavor for the rub]
  • 1/4 tsp kosher salt [ditto]
  • 1/8 tsp freshly ground black pepper [if you don't have a 1/8 tsp measurement, just fill half of 1/4 tsp with black pepper]
  • 1/8 tsp white pepper [if you don't have white pepper just use black pepper, so it'd be 1/4 tsp black pepper total]
  • 2 teaspoons Italian seasoning mix [if you have none on hand, use oregano]

Preheat oven to 425 degrees. Sprinkle a pinch of salt and pepper over chicken. Drizzle some olive oil in saute pan over medium-high heat. Wait until oil is nice and hot and sear chicken on all sides in pan. In a shallow baking dish [I used a pie tin], grate peel from lemon, squeeze out juice from 1/2 lemon, and add garlic, Italian seasoning, salt, and pepper. Stir until mixed.

The recipe I was borrowing from said to take the skin off the chicken but I left it on for added flavor. Coat chicken in mixture and arrange, bone-side up, in pan. Cover dish and bake for 30 minutes. Turn and baste chicken and drizzle a bit more olive oil and squeeze more lemon juice on top. Lower oven to 400 degrees, bake uncovered for 10 more minutes, then broil for 5 minutes.

[adapted from recipe found at allrecipes]

I served it with mashed potatoes and spicy corn [added cayenne pepper, salt + pepper to corn]. This one was a winner!

To full bellies and wallets,


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[mamma mia]

When I say my mom is the best in the world, it’s no exaggeration. She is the laundry doing, dinner cooking, tissue getting, tea making, knows what you need before you realize it yourself kind of mom. She is just spectacular.

My mom knows everything. Of this, I’m convinced. I remember asking her when I was 15 or so if she could read my mind because it was absolutely uncanny the way she anticipated everything I said. It was downright spooky. When I was hiding something she knew it, and I knew that she knew; it was this kooky unspoken communication that only a mother and daughter can understand.

Growing up, if we ever felt the slightest bit sick, Mom would encourage us to stay home, tuck us in under our cool, clean sheets and say, I’ll bring up some tea. Get some rest. Moments later we’d have a cup of hot, sweet, milky tea waiting for us with honey and some cookies. I treasured these stolen moments with her. She was never the type to question if we were faking or not – and for this reason, we never took advantage. Our mom was on our side, she loved us more than a mother should, and we didn’t need to test this out. We already knew.

I’d also like to add that my dear dad is equally fantastic and the two of them have shown me what it takes to make a lifelong partnership. My parents met at the age of seventeen, married at twenty, and have been together for forty-two years and counting. They’ve lived more of their lives being married to one another than not, take that one in for a second. My family is so lucky. To see the two of them together, it’s as if they met yesterday. They still flirt, they still laugh, and they love each other completely.

My mom [along with the rest of the fam] only lives 5ish hours away. Despite the distance, she still makes me feel special, whether it’s a sweet card or a filled-to-the-brim care package with unbelievable goodies like basil plants, fresh mozzarella, sun dried tomatoes, and Halloween decorations [and that was just the latest one].

I think it is so  true that absence makes the heart grow fonder, but the truth is I miss my mom, everyday. If your mom is close, let her know how much you appreciate her.

To my dear mamma mia, this doesn’t even scratch the surface of how much I appreciate YOU. I love you more than words.

To you out there, give your mom a call, a prayer – or if you’re lucky enough – a hug,

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Perfection in a few words:

  • The delicious smell of a pot roast plugging away in the crock pot [recipe below]
  • The triumphant feeling of finding a pumpkin patch not too far from Chicago [Bengston's is only an hour drive... totally worth it] – I had to post some photos from our outing:

who doesn't love a good goat on a roof sighting?

bengston's, our patch of choice, + the tiny head of my wonderful bf

  • Homemade salted caramel hot cocoa [recipe below]
  • A great glass [or two] of rich red wine
  • Going to a football game with a thick sweater and a cozy scarf wrapped around my neck
  • Taking a long walk with my mom while watching the leaves fall
  • Catching up on some good books indoors under a soft blanket
  • Hearty homemade chili in front of a roaring fire

What are your ideas of fall bliss?

my darling niece + her pumpkin

Easy-as-Pie Pot Roast for Two [+leftovers]

  • 2.5 lb. pot roast
  • 1 can condensed cream of mushroom soup [if possible get low-sodium, that makes it easier to control the sodium content in this dish as it's prone to over-saltiness]
  • 1 package of dry onion soup mix [ditto]
  • 1 can of diet coke [or use regular... diet was just what I had on hand]
  • 2 medium yellow onions
  • 3 cloves garlic
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • garlic powder
  • carrots [as much as you'd like]
  • mushrooms [ditto]

Rub roast with salt, pepper, and garlic powder [it's okay if roast is frozen]. Drizzle some olive oil in a pan over medium-high heat. Once oil is hot, drop in garlic cloves. After several minutes remove garlic cloves and add roast to pan. Sear on both sides.

While roast browns up, pour diet coke in crock pot. It sounds bizarre, but trust me this is the secret ingredient that no one, absolutely no one, will be able to put a finger on… I think the carbonation tenderizes the meat and the sweetness lends additional flavor. Okay now where were we - Line bottom of crock pot with onion slices, mushrooms, and carrots [I will say this is the first time I've used carrots and mushrooms in my pot roast recipe and they add such a depth of flavor - they're an absolute must from now on]. In a bowl, mix mushroom soup with onion soup mix. Remove roast from pan and coat in mushroom soup mixture. Place in crock pot with a layer of onions on top. Throw in garlic cloves and the rest of your mushrooms and carrots. Fill the [now empty] mushroom soup can with water and pour around roast.

Cook on high for 3-4 hours or low for 6-7 hours. Pour over brown rice or mashed potatoes and dig on in.

Homemade Salted Caramel Hot Cocoa

  • chewy caramel candies [2 per cup o'cocoa]
  • 2 cups milk [use your favorite kind of milk]
  • 1.5 tablespoons sugar
  • vanilla extract
  • handful milk chocolate chips
  • marshmallows
  • kosher salt

In a saute pan simmer milk, sugar, and dash of vanilla extract. Add chocolate chips, a couple marshmallows, and one piece of caramel, stir to melt all. In separate pan melt one piece of caramel with dash of water. Add to chocolate mixture. Pour into a nice, big mug and add a pinch of kosher salt on top. Yum!

Wishing you the coziest of fall nights,

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