absolutely beautiful. dutch tulip fields.
via oh happy day.
this so funny and yet so true.
found this recipe on foodie blog – my kitchen cafe.
verdict: it was yummy and easy to make. the lemon, garlic, and italian seasoning really comes through. definitely a keeper.
i marinated the chicken for two days (on accident) and it really soaked up the lemon and italian seasoning. i wanted to pair it with something cheesy and creamy tasting. i initially wanted to use this au gratin recipe but i was too lazy to go to the market. (sidenote: it was hailing…hailing! in brea?) i ended up pairing with Trader Joe’s mushroom risotto and it was delicious. i added a little bit of fresh parmesan cheese and pepper. it was perfect.
Lemon and Garlic Grilled Chicken
from my kitchen cafe who found it from from Erin W.
Juice of 1 lemon, approximately 3 tablespoons (i used lemon juice from a bottle)
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano (i used italian seasoning)
1 pound chicken breasts (i used 2 prepackaged chicken breasts and cut them down a little thinner)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
I’ve been craving mayonnaise based dishes..ha! How fatty of me! So of course…I needed to try honey walnut shrimp. I used 2 different recipes from allrecipes and the nook & pantry blog and I used Adri’s advice.
recipe verdict: super easy, super yummy, and how can you go wrong with fried shrimp.
I warn you though…my plating presentation really sucks this time and it tasted way better than it looks. I’m not so good at getting the tempura batter looking nice and clean.
Honey Walnut Shrimp (ala All Recipes, Nook & Pantry, and Adri)
3/4 C walnuts or pecans halves
2 tsp honey*
Scant tsp water
sesame seeds (optional)
1 lb frozen shrimp, thawed, peeled, and deveined
Box of Tempura Mix (can also use corn starch, mochiko, & eggs)
Oil for frying
1/4 C mayo
2 tsp honey*
1/4 tsp Salt
To make the glazed nuts, mix the honey with a bit of water until its smooth and liquidy but not too thin. Toss the nuts with the honey glaze and spread into an even layer on a baking sheet. Sprinkle sesame seeds on top. Bake at 300ºF for about 15 minutes, toss them every 5 minutes. They’ll crisp up when they’re completely cool.
Once the shrimp is thawed and peeled, mix tempura mix according to the package. Dip the shrimps in the tempura mix and fry till golden. Remove and drain on a paper towel lined plate.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.**
*Adri mentioned to do equal parts of condensed milk and mayonnaise and a few table spoons of honey and just . I started off with 1/4 cup of mayonnaise like the recipe said and added the condensed milk to taste. I added a little of both here and there till I got the right amount of sweetness and mayonnaise.
I’m trying to choose a bike. I think I’ve settled on an Electra Amsterdam because they’re so much cheaper than Euro-Chic bikes like the beloved Pashley. I honestly know nothing about bikes or their specs. I go for flat out looks. My requirements includes: girly but not too girly, chic but not stuffy, ability to have a rack/basket or both, not too tall because I’m short, and look a little european and throwback.
Here are a few of the Electra Amsterdam lovelies:
I love the yellow and chartreuse one but the practical in me says to get the black or white. How cute would it be to ride one of these with a yakkay helmet?
And just for fun: