Thursday, August 17, 2017

Jujeh Kabob (Persian Chicken Kabob)



I was lucky enough to grow up with friends whose mother's were amazing cooks. I can;t even remember how young I was when I first had jujeh kabobs, but I have always loved them. I first made these myself about 2 years ago and was so pleasantly surprised by how well they turned out. I made these again recently at a friend's BBQ and forgot how much I love this variation of grilled chicken. Though traditionally these are served as a skewered chicken kabob, I have at time just marinated chicken thighs in the marinade and grilled them on their own. Either way, this recipe is delicious and easy to make.



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Thursday, August 3, 2017

Spinach and Cherry Tomato Pasta



Living on my own I often look for simple recipes that can be made without much effort. This recipe is one of my go-to quick dinners for days when I really don't want to make anything too time consuming, but I still want a tasty dinner. If you ever feel like mixing it up, omit the spinach and add 1/4 cup chopped basil. That's my other go-to weeknight pasta dinner. Either way, this is a very simple and satisfying meal.

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Thursday, July 20, 2017

Oat Banana Bread


I recently had a case of too many ripe bananas in my house. though I usually freeze them for smoothies, I decided to use a few of the and make a healthier-ish banana bread. This recipe made a great loaf cake that is not very sweet, but goes wonderfully with a cup of tea or coffee in the morning. It's a great snacking cake (I unintentionally finished off about a third of the cake in one sitting, then decided I needed to share it as soon as possible). The ingredients are ones that I have at home, so this was a great recipe for me. But I also keep things like ground flax seeds around for sprinkling on yogurt or oatmeal, or making peanut butter chocolate chip energy bites. As with most banana breads, you really can't ruin this recipe.

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Thursday, July 6, 2017

Roasted Peruvian Chicken with Aji Verde (Green Sauce)

Photo Credit: Katie Senft
My friends and I recently went to a Peruvian restaurant where we were instantly obsessed with the delicious roasted chicken. Once we tried the chicken with the aji amarillo (yellow sauce) we could not get enough of the flavor. My friend found this recipe and we both loved that the ingredients are very easily found and the end result was a hit. She had made it first and sent me the recipe. I tried it the next week and as more than happy to have leftover. Adjust the spiciness to your preferences and you might be hooked too.



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Thursday, June 22, 2017

Blueberry Lemon Loaf Cake



I have been on a blueberry spree lately, only to realize that I had gone a bit overboard a needed to make something with them aside from smoothies. I looked at a few loaf and bread recipes and loved the simple ingredient list of this one. I have also had success with other Joy of Baking recipes, so I gave this one a try. The loaf cake had a great blueberry to cake ratio and a subtle lemon flavor. I decided to add a little more lemon the next time around, and loved the recipe even more. If you prefer a lighter lemon flavors, only use one tablespoon of lemon zest. For a more intense lemon flavor, add another 1/2 tablespoon (about 2 lemons). I love having a slice of this loaf cake with a cup of tea or coffee. The loaf cake will remain moist for at least 3 to 4 days (mine has never lasted beyond that). You can wrap this in foil and keep it at room temperature for storage.

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