GRILLED BRICK CHICKEN WITH TOMATILLO SALSA

This method presses the chicken with bricks and cooks it in a shorter time, resulting in tender, juicy and evenly cooked meat. Don’t let the butterflied chicken intimidate you — it’s very simple to do with kitchen shears! I used my favorite barbeque rub, but the chicken would be outstanding seasoned just with salt and pepper. The only thing this chicken needs is some lime wedges and piquant grilled tomatilla salsa. Charring the salsa ingredients before blending them gives the dish so much depth of flavor. Honestly, its the perfect summer meal!

Ingredients:

• 1 whole chicken
• 1 lemon, thinly sliced
• vegetable oil
• Kosher or sea salt and freshly ground black pepper
• Lime wedges
• 2 bricks, wrapped in foil
• Optional: barbeque rub
• 1 pound of tomatillos, husked
• 4-5 spring onions, green tops removed
• 1/2 a bunch of cilantro
• 1 jalapeno

First, prep your chicken by butterflying it. All you need are kitchen shears, however, you can also ask your butcher to do this for you.  First flip the chicken over so the breast is facing down.  Using the shears, cut down both sides of the backbone. Once the backbone is removed, flip the chicken over and press on the breast bone to flatten. You will hear it crack. Carefully separate the breast skin from the meat as well as the thigh. Slide the sliced lemon between the skin and meat on each breast and thigh. Pat the chicken dry with paper towels and rub with vegetable oil.  Season liberally with salt and pepper or alternatively your favorite barbeque rub if you have one.

Heat the grill and clean the grate.  For a charcoal grill, place coals on 1 side of the grill. For a gas grill, heat one side of the burners on high, leaving the other side off. Once the grill is very hot, rub the grate with a paper towel with vegetable oil. Place the chicken over indirect heat, skin side down and place bricks on top. Cover grill and keep closed for about 25-30 minutes, until the skin has nice grill marks on it. Flip the chicken and place bricks and cook for another 25-30 minutes until the chicken is cooked through. A meat thermometer should read 165 degrees in the thickest part of the thigh.

Remove from the grill and let it rest for a few minutes before carving it. Break apart the chicken by removing the thighs and wings and then the breasts. Serve with the grilled tomatillo salsa verde.

Serve with extra lime and enjoy! Don't forget the tomatillo salsa, recipe is below:

Grilled Tomatillo Salsa

Either before or after you grill the brick chicken, heat your grill on high and when it is hot, place the tomatillos, onions and jalapeno over direct heat. Grill them until they are softened and charred, around 5-7 minutes. The tomatillos will cook faster than the onion bulbs, so remove those first as they become soft and juicy.

Place the tomatillos and the spring onions in a food processor or blender and pulse. Slice the jalapeno in half and remove the seeds and add the jalapeno.  Add half a bunch of cilantro and a pinch of salt.  Blend again until everything is incorporated.

Spoon over your grilled chicken, and you're good to go!

Recipe courtesy of Honestly Yum.

BAKED SWEET POTATO FRIES

Despite our best efforts, sometimes, you just need a french fry fix! Luckily, this recipe for baked fries using sweet potatoes is pretty guilt-free. We love these paired with our mini brioche hamburger sliders, or even on their own - they make a great snack!

Here's the recipe:

Baked Sweet Potato French Fries with Parmesan & Cilantro

4 sweet potatoes
2 Tablespoons olive oil
1/3-1/2 cup grated Parmesan cheese
A handful of fresh cilantro, roughly chopped
Salt and Pepper, optional

Directions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. Peel, rinse and dry the potatoes.

3. Now, you can either:
a. Use the proper blade on a mandolin to create ‘french fry’ shape or
b. Cut it by hand. Depending on the size of the sweet potato, you may wish to cut it in half lengthwise but if it is small/short, don’t worry about it. Take a half of the sweet potato and cut it into large slices about 3/4 inch thick. Then cut them lengthwise at about 1/2 inch to 3/4 inch thick.

4. Toss them into a bowl, drizzle with the olive oil and mix well so that they are coated evenly. Bake them for 20-25 minutes depending on their thickness and how you prefer your fries.

5. Place the fries in a bowl and sprinkle on the cheese and cilantro. Season with salt & pepper if necessary.

Give this recipe a try! We love these paired with a homemade ranch dipping sauce - there's a great recipe on The Pioneer Woman, here.

GOURMET BREAKFASTS - WILD GREENS & EGG

Some mornings, a simple toast will do for your breakfast, and other mornings....you need something a little nicer! 

This recipe is very simple, but by using a blend of usual breakfast flavors plus a decadent tomato sauce, you can create a really scrumptious meal. We like this paired with a nice savory bread, from a brioche to sourdough - it's up to you!

Ingredients: 

• 200 gm of mixed greens, such as chicory, cavolo nero and chard
• 50 ml of extra-virgin olive oil
• 4 eggs
• For frying: olive oil

Tomato sauce

• 30 ml of extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 1 cinnamon quill
• 100 ml dry white wine
• 200 gm canned crushed tomatoes
• 1 fresh bay leaf

Method: 

For tomato sauce, heat olive oil in a large saucepan over medium heat, add onion and garlic and stir occasionally until tender (6-8 minutes). Add cinnamon and wine, reduce to a glaze (6-8 minutes), then add tomatoes and bay leaf, and simmer until a thick, well-flavoured sauce forms (8-10 minutes). Season to taste. 

Blanch greens until just wilted (30 seconds), drain, refresh and drain again, squeezing out excess water, then coarsely chop. Heat extra-virgin olive oil in a frying pan over medium-high heat, add greens and toss. Add tomato sauce, toss to combine and season to taste. Divide among 4 bowls and keep warm.

Fry eggs, 2 at a time over medium-high heat until cooked to your liking. Serve each egg hot atop greens and tomato mixture, and you're good to go!

BACON ASPARAGUS TWISTS

These are so simple, yet so delicious! 

Everyone loves bacon, and this recipe turns a simple breakfast side into a beautiful appetizer.

These would be great as a side to any meal of the day - try it alongside a morning quiche, afternoon pasta for lunch, or a pot roast for dinner. Bacon pairs well with savory tastes, so the possibilities are endless!

Ingredients:

1 lb fresh asparagus
8 -10 slices bacon

Directions:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.

You can try pre-cooking your bacon halfway, if you'd like to keep your asparagus on the crisper side. 

Enjoy!

SUMMER PEACH COBBLER

It’s peach season!  That means your local stores, farmers’ markets, fruit stands, and trees are filled with fresh and juicy peaches.  Now, with a bushel or two sitting in your kitchen, you may be wondering how to use all of your fruit-finds..one of the easiest and most delicious ways to use peaches is to make this fresh peach cobbler recipe!  

We like it paired with vanilla bean ice cream - it sets off the tangy sweetness perfectly. 

Ingredients

• 3 large peaches (or 6 small/medium peaches) peeled and sliced
• 1¼ cups sugar
• 1 cup all-purpose flour
• 3 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. ground nutmeg
• ¾ cup milk
• ½ cup melted butter

Instructions

1. Preheat oven to 375 degrees. Mix sliced peaches, nutmeg, and ½ cup of the sugar in a mixing bowl, set aside.
2. Pour melted butter in 9×9 baking dish. In a medium sized mixing bowl, mix remaining ingredients until combined to create a slightly lumpy.
3. Pour batter evenly into baking dish. Arrange peaches on top of batter.
4. Bake in preheated oven for 45-50 minutes or until golden brown.
5. Serve warm with fresh whipped cream or ice cream.

Notes

To make individual sized cobbler follow all instructions except evenly separate completed ingredients into 6 small baking dishes. Reduce cooking time to 30-35 minutes.

Enjoy!

HAZELNUT SHORTBREAD COOKIES

Hazelnuts, Nutella, and glittery shortbread cookies - what's not to love! What we love about these is that they are SO simple to make. These cookies literally take 10 minutes of hands-on prepping. The remaining of the time they will either be baking or resting.

They are SO easy to make, they are delicious and stunning. You will not regret it. Save this recipe!

Ingredients

Cookies
• 2 cups all-purpose flour
• 1 teaspoon corn starch
• 1 cup finely ground hazelnuts
• 2 sachets (0.35-oz each) vanilla sugar
• 1/2 cup powdered sugar
• 1 cup vegetable shortening
Optional
• Nutella
• Edible Glitter

Instructions

• - In a large mixing bowl sift together flour and corn starch.
• -Stir in hazelnuts, vanilla sugar, and powdered sugar. If you don't have vanilla sugar or can't find it, leave it out.
• -Using a pastry blender or your fingertips, work in the vegetable shortening; work it in until it all disappears and it's well blended.
• -Cover dough with plastic wrap and put in the fridge for 15 to 30 minutes.
• -Preheat oven to 350.
• -Line two baking sheets with silpat mat or parchment paper; set aside.
• -Remove dough from fridge and let rest for 5 minutes.
• -Flour your work surface and rolling pin; roll out the dough to a 1/4-inch thickness.
• -Cut out cookies with a round cutter and transfer to prepared pan. You don't have to space them a lot - the cookies will not spread.
• -Bake for 13 minutes.
• -Let cool on pan for 5 minutes; remove and cool on wire racks.
• -When completely cooled, dip them in Nutella and top with edible glitter or raw sugar.

Notes

     - Cookies are best a day later. You can freeze the cookies for up to 3 months.

Try these out and let us know what you think!

BRIDAL BOUQUET ROUNDUP

One of our favorite trends for bouquets this season is the beautiful mix of high-end blooms (peonies, hybrid roses etc) with rustic elements like sage, lamb's ear, and unusual foliage! Here are some of our top picks:

How magical does that eucalyptus look? It adds such a nice, fluttery effect.

We like how they used a base color, hot pink, and softened it with touches of creme, dusty pink, and shades of orange. Lovely!

Loving the little pop of lisanthus on the top left. It's also a great alternative to roses, and friendlier to your budget! 

Notice the dried pods and brooch - both are great ways to add subtle interest to your bouquet.

Aside from having a unique form, this bouquet is a favorite since it incorporates so many elements! Sweet peas, succulent 'blossoms', trailing vines, and more - this is definitely one for bride who likes her whimsy!

Which bouquet is your favorite? Are you incorporating any new materials and flowers into yours? Roses are always classic, but it's fun to experiment and see what you can create.