New York, New York

I'm heading to New York City this weekend. Ever since I moved from Manhattan, I've had an empty feeling that I do everything in my power to fix - whether that means religiously reading New York Magazine, drinking Manhattan martinis, or watching movies that were filmed there. Yes, that includes The Muppets Take Manhattan. This visit will be different though. I am crossing the bridge into Brooklyn to stay for one night. It seems that the majority of my friends have since relocated to this trendy and more affordable borough. I'm excited to visit my old stomping grounds in Manhattan, and to see my friends' new favorites in Brooklyn. If anyone has any recommendations for me (either in Manhattan or Brooklyn), don't be shy and let me know!

Photos by Eye Poetry Photography

Cornish Game Hens & Endive Salad

Sometimes we find inspiration in the most unexpected places.

Cornish Game Hens & Endive Salad
Serves 2

Ingredients

2 Cornish game hens, defrosted, rinsed, patted dry, and trussed

Olive oil
Dried herbs of choice (I used Herbes de Provence)
Salt and pepper

For the salad:
Endive
Mache, arugula, spinach, or watercress
Toasted pine nuts or walnuts
Shaved Parmesan or blue cheese
Favorite vinaigrette (I mix olive oil, lemon juice, and Dijon mustard)


Method

Preheat oven to 425 degrees. Rub hens with olive oil and season with herbs, salt, and pepper. Place in shallow roasting pan and roast for 45-55 minutes, until golden brown and juices run clear.

Arrange endive, mache, pine nuts, and Parmesan on a platter. Drizzle with vinaigrette. Serve Cornish game hens on same platter, but make sure that "everyone gets their own little baby chicken on their own little baby plate" and enjoy!

Smoked Fish-Stuffed Peppers

Thomas and I spent last week in Fort Lauderdale, Florida. He was on a mission to watch Clemson win the Orange Bowl, while I was determined to eat as many stone crabs as humanly possible. We both failed miserably. Clemson was absolutely pulverized by West Virginia, and the closest that I got to an actual crab was when one pinched my foot on a sandbar. Stupid crab.

Stone crabs were sold out at every restaurant that we visited, so we settled on smoked fish spread on more than one occasion. This popular Floridian spread is flavored with tasty smoked fish, refreshing lemon juice, and a hint of spice. Coconuts Restaurant won my vote for the best spread since they served theirs with a hefty plateful of jalapeño peppers, thus spawning my idea for Smoked Fish-Stuffed Peppers. With a pinch of heat from the jalapeños and Tabasco, I will gladly take this dish over a pinch from an evil crab any day.

Smoked Fish-Stuffed Peppers

Ingredients

Cooking spray
6-8 sweet mini peppers
4 ounces smoked trout, skin and bones removed
2 tablespoons reduced-fat mayonnaise
½ teaspoon Worcestershire sauce
½ teaspoon fresh lemon juice
¼ teaspoon Old Bay seasoning
Few dashes Tabasco sauce
2 teaspoons red onion, very finely diced
2 teaspoons jalapeno, seeds and ribs removed and very finely diced
Chopped chives for garnish

Method

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Cut the peppers in half and remove the seeds. Place them on the baking sheet and spray tops with additional cooking spray. Roast in oven for 22-24 minutes, turning halfway.

Break smoked trout into small pieces and place in a bowl. Add remaining ingredients and stir until combined. Remove the peppers from the oven and spoon smoked fish spread into each one. Top with chopped chives and enjoy!

Seared Salmon with Fennel, Walnuts, & Dates

We’re continuing on with this health kick. I feel like Richard Simmons, but without the hairy chest and tiny shorts. Well, only half of that is true. You decide. In all seriousness though, this meal is a typical one for me. I am naturally drawn to healthy foods, but no one wants to read a blog about oat bran, seaweed, and lima beans on the regular. Am I right? So, just in case anyone out there is looking for a healthy recipe or perhaps just a new way to serve salmon, then this dish is for you.

Seared Salmon with Fennel, Walnuts, & Dates
Serves 2

Ingredients

Olive oil

2 4-ounce salmon filets

2 cups fennel, sliced
1 shallot, minced
1 clove garlic, minced
¼ cup walnuts, chopped
¼ cup chopped dates
Pinch of dried thyme
Splash fresh lemon juice
Salt and pepper


Method

Preheat oven to 350 degrees. In an oven-safe skillet, sauté the fennel and shallot in olive oil over medium heat until softened, about 20 minutes. Add the garlic, walnuts, dates, thyme, and lemon juice, and continue to sauté for one more minute. Season with salt and pepper and set aside.

Dry the salmon filets with a paper towel and then season with salt and pepper. Add a bit more olive oil to the same skillet. Sear the filets skin side up over medium high heat for about 4 minutes. Turn and then transfer the skillet to the preheated oven. Roast for 6-7 minutes until cooked through. Serve the salmon atop the fennel and enjoy!

Butternut Squash, White Bean, & Dandelion Soup

Lose weight. Exercise more. Yeah, yeah, yeah, I've got it. Our typical New Year’s resolutions often need a boost other than just a starting date that’s circled on the calendar. Thankfully, this Butternut Squash, White Bean, and Dandelion Soup serves as a detoxifying jump-start. While the squash and beans are loaded with fiber and protein, dandelion greens naturally help flush toxins out of your system. Plus, while this soup is deliciously comforting, it isn't laden with calories and fat like your typical comfort foods of yesteryear. Whether you are bravely embarking on a new health kick or are simply craving a wholesome meal, this basic and clean recipe serves as one step in the right direction.

Butternut Squash, White Bean, & Dandelion Soup
Serves 6

Ingredients

4 cups butternut squash, diced in ½-inch pieces
1 bunch (approximately 1 pound) dandelion greens, rinsed and chopped in 2-inch sections, discarding roots
1 shallot, finely diced
8 cups chicken or vegetable stock
½ teaspoon dried thyme

Pinch crushed red pepper (to rev up the metabolism)
Salt and pepper to taste
Chopped parsley

Method

Bring all ingredients to a boil in a large pot. Reduce heat to medium and simmer for 20 minutes, until the butternut squash is tender. Season with salt and pepper. Sprinkle with parsley and enjoy!

Best Chili Ever

You read the title. Are you intrigued? You should be. This is the recipe for the best chili ever. I kid you not. Whether you make this chili for friends, family, or a hungry husband, they are bound to request, nay, demand, the recipe. In fact, I’ve had many friends ask me why I haven’t posted my chili recipe on this blog yet. I give them a two-part answer. 1) I have never measured my ingredients, which makes it quite difficult to write an accurate recipe. 2) Chili does not photograph well. I realize that #2 makes me sound like a perfect arse, but this is a food blog, people! So, here it is. I finally spent one snowy afternoon measuring all of the ingredients for my chili. With stout beer, dark chocolate, and coffee, it is without a doubt the tastiest and most interesting recipe you will come across. And, even though this chili does not photograph that well, it sure as hell tastes great!

Best Chili Ever

Ingredients
Makes about 10-12 servings (I made such a large batch because you can easily freeze the leftovers)

Olive oil

2.5 pounds ground meat (either beef, turkey, chicken, buffalo, or a mixture)

2 cups diced onions
2 cups diced bell peppers (I use red and yellow)
1 tablespoon minced garlic
2 tablespoons diced chipotle peppers in Adobo sauce (found in the ethnic aisle)
2 29-ounce cans tomato sauce
2 28-ounce cans crushed tomatoes
1 28-ounce can diced tomatoes
1 29-ounce can dark kidney beans
11-12 ounces dark beer (I used Guinness)
2-3 dried bay leaves
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon ground cayenne red pepper
2 tablespoons salt
2 tablespoons finely chopped dark chocolate (I used 70% cocoa)
2 tablespoons instant coffee grounds
Chopped cilantro

Method

In a large pot over medium high heat, sauté the ground meat in olive oil until cooked. Drain the meat and set aside. In the same pot, sauté the onions and peppers until soft, about 10 minutes. Add the garlic and chipotle peppers and cook for another 2 minutes. Add all remaining ingredients, except the chopped cilantro. Add the meat to the mixture. Loosely cover the pot with a lid and simmer over medium heat, stirring occasionally for 1 hour. Remove the lid and continue to cook for another hour. Allow it to simmer a bit longer if you'd like the sauce thicker. Season with salt and pepper to taste. Remove the bay leaves. Serve with grated cheese and chopped cilantro and enjoy!

White Christmas Lollipops

No matter how old we are, we always feel like kids around Christmas time. Am I right? And, what better way to celebrate the holidays than by enjoying a popular treat from our youth, like lollipops? I made these white chocolate lollipops extra festive by adding red pomegranate arils and green pistachios. These colorful treats are so much fun to make, and even more fun to eat! The pomegranate arils explode in your mouth, kind of like Gushers. Remember those from your school lunchbox? So, feel like a kid again, enjoy these White Christmas Lollipops, and have a wonderful holiday season!

White Christmas Lollipops
Makes about 20

Ingredients

12 ounces white chocolate chips
Pomegranate arils
Shelled pistachios
Wax paper
Lollipop sticks (from Michaels)

Method

Use a double boiler to melt the chocolate chips, or microwave them in 30 second increments, stirring occasionally until they have melted. Spoon chocolate onto wax paper and insert the lollipop sticks. Aim to make each one about 2 inches in diameter. Sprinkle each one with pomegranate arils and pistachios and then let them harden as they cool. Wrap lollipops individually in festive wrapping (also available at Michaels). Enjoy!

You can even get extra festive by decorating each lollipop like a poinsettia flower!