the brussel recipe for people who hate brussel sprouts.

I know what most of you are thinking...  but before you 'x' this page and deem this post totally disgraceful, I urge you to take a closer look and give these lil brussel babies a chance.  I sure did and now I am obsessed with this recipe.

I was a brussel hater my whole life.  proud of it.  I sneered while passing them in produce at metro - sometimes flipping them off - I scorned the unlucky chef that ever dare try and serve them to me at Thanksgiving or Christmas alike - and I would certainly never bring them into my house to litter my fridge.

Oh how the tables have turned.  These little snugglies have finally tippy-toed their way into my heart and they are here to stay.  Shout out to my Mother-in-law who introduced me to this recipe last Thanksgiving.  I didn't think it would be appropriate to scream profanities at her and throw her bowl of brussels on the floor so i gave em' a shot - and so should you.

Ingredients (serves 4)
4 heaping handfuls of baby brussel sprouts (halved)
1 tsp fresh ginger (finely chopped)
1/4 cup maple syrup
2 tbsp EVOO
salt and pepper
1 cup chicken stock

In a large pan, heat up your EVOO on medium heat and add your ginger and brussel sprouts.  Stir to coat and cook for 5 minutes.  Lightly salt and pepper and then add your maple syrup.  Stir to coat and cook for 10 minutes until they start to caramelize.  Add your chicken stock and keep cooking until all the liquid has absorbed - stirring occasionally.

VOILA!

easy peasy right?  and oh so tasty.

Serve & Enjoy

xo Chef Natty

sweet n' sticky chicken drumsticks

Happy Tuesday Everyone.

There is something special about this recipe that brings you right back to childhood.  If you are a parent, your kids will love this one - and even if you are not - this is a delicious chicken recipe suitable for all ages.  They are sweet n' sticky n' tasty and an instant favorite guaranteed.

Ingredients:
10-12 chicken drumsticks (skinless)
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup soy sauce
6 sprigs fresh rosemary
7 garlic cloves (crushed)
2 tbsp toasted sesame seeds
1/4 cup chopped flat leaf parsley

In a medium bowl, mix together the marinade (all elements except the chicken, parsley and sesame seeds).  In a large resealable bag, put your chicken in and then pour the marinade in.  Seal up the bag with as little air as possible and then massage the marinade into the chicken - covering as much as you can.  Place in the fridge and let marinade for 3 hours (note - if you can allow to marinade overnight - do it).

Preheat your oven to 450 degrees.  On a baking sheet lined with foil, lay your chicken drumsticks out (reserving the marinade) and then bake for 35 minutes (the outside should have some very dark spots when they are done).

While the chicken is baking, pour your marinade in a small saucepan and bring to a boil.  Reduce heat to a simmer and reduce for another 15 - 20 minutes.  Reserve.

When the chicken is done, brush some of the reduced marinade on each one and sprinkle with sesame seeds and chopped parsley.

Serve & Enjoy!

xo Chef Natty

Copycat Cobb

  

Hellloooooooooo there.  I've boycotted the blog for the past week because I was wrapped up in a much needed 4 day detox.  After my brothers wedding in July, hubs and I decided to go on an obscene eating spree for about a month.  That, paired with a serious hiatus from the tredmill and yoga =  this in my agenda...

Now that the 4 day detox is done and I feel much better, I decided to blog a recipe that falls somewhere in between crazy detox and pasta coma - a fabulous cobb salad.  Why is it a "copycat" cobb you might ask?  It's because I replicated the cobb salad from ONE restaurant (my fav.).  It's filling ,it's delicious, its easy to make and it won't grow you a second ass if eaten regularly.  yumyum.

Ingredients: (serves 2)

2 handfuls chopped romaine lettuce

2 handfuls frisee lettuce

2 grilled chicken breasts (sliced)

1 handful cherry tomatoes (tossed with salt and EVOO and roasted for 15 minutes at 375 degrees - allow to cool in the fridge)

1 ripe avocado (pitted, peeled and sliced)

2 hard boiled eggs (quartered)

1/2 cup crumbled blue cheese

4 pieces of panchetta

1 heaping handful cubed french bread (to make crutons)

2 cloves whole garlic (peeled)

EVOO

Juice from 1 lemon

1 tsp chopped fresh thyme

Salt and Pepper

Preheat the oven to 400 degrees.  In a baking sheet, spread the cubed french bread and toss with EVOO, salt and pepper.  Bake in the oven until slightly brown and crisp, turning once.  Remove from oven and rub the raw garlic on to the crispy croutons.  Set aside.

Place the panchetta on the baking sheet and place in the 400 degree oven until crisp.  Remove and set aside.

To make the dressing, put the lemon juice, thyme, a couple pinches of salt and a pinch of pepper in a small bowl.  Using a whisk, slowly pour the EVOO into the bowl and whisk it into the mixture to emulsify.  You want about 1/2 cup of dressing.

In a large bowl, toss together both lettuces with the dressing.  Plate the lettuce into two bowls and arrange all other ingredients on top.

Serve & Enjoy!

xo Chef Natty

Hearty Fall Beef Stew

Hello Foodie Friends.  So sorry it's been so long since we last spoke - I didn't realize how long it had been until I looked at the date on my last post and was immediately shamed.  I bet for most of you it's been alot of canned tuna and mr. noodles lately - not having a rolling recipe blog to guide you and all.   Wouldn't it be great if I was actually that useful? 

Nevertheless I wanted to come back with a bang - and in doing that - I decided to stroll right along into fall.  I am gunna just boycott the final days of sunshine we are being graced with and blog a meal that's perfect for a rainy, snowy, windy, grey shitstorm that's surely just lurking around the corner for us - goodie.

Ingredients: (serves 6)
2-3 lbs stewing beef such as chuck - cut into 1 inch cubes fat trimmed
1 cup all-purpose flour
4 turnips - peeled and cubed
4 carrots - cut diagonally
1 large or two small onions - coursley chopped into wedges
1/2 lb white mushrooms (halved or quartered)
1 lb small potatoes (red or white) halved
6 garlic cloves - peeled and smashed
1 can corn (optional)
salt and pepper
one bottle red wine (burgandy or chianti)
EVOO
3 cups beef stock
1 bunch fresh thyme (tied into a bundle)
3-4 sprigs of fresh rosemary
2 bay leaves

Preheat your oven to 325 degrees.

Generously salt and pepper your meat and place into a large bowl.  Add the flour and toss the meat to lightly and evenly coat each piece in flour.  In a large dutch oven heat 1/4 cup EVOO over medium-high heat.  Working in batches (so you do not crowd the meat) sear the meat on all sides until you create a nice golden crust.  Remove the meat and set aside as you put in the next batch.  Repeat until your meat is all seared. 

Add the wine to the pan and simmer also scraping the brown bits from the bottom of the pot.  Once the wine is simmering, add your bay leaves, thyme, rosemary, garlic, beef stock and beef and let the mixture simmer, uncovered, for about 20 minutes.   Cover the pot and place in the oven to cook for 2 hours. Stir a few times.

After two hours, add in your potatoes, onions, carrots, turnips and mushrooms.  Stir everything together and let cook for another hour in the oven.  In the last few minutes add the corn.  Remove from the oven and season with salt and pepper.  Remove the thyme, bay and rosemary - stir and taste for seasoning.

Serve hot along with some fresh, toasted crusty bread.

Enjoy!

xo Chef Natty