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. 

DIY CENTERPIECES

There's no denying it - making your own centerpieces can be a little tricky, but whether you like rustic floral vibes or metallic chic, there are a million combos you can create!

A great starting point is having a ton of glass vessels on hand, such as bottles, mason jars, mercury glass jars or votives - these will add structure and a place to perch those pretty blooms. Plus, you can use them at home after your event - try doing that with 20+ large vases!

Using frame wire and antique bottles, create a whimsical 'centerpiece' using any kinds of tall stem flowers. Tulips, daisies, roses, and dahlias work well!

Vintage books, brass taper holders, and florals in jars create a romantic and storybook feel.

If you prefer sleeker stylings, mercury glass with neutral florals is always a favorite! This kind of glassware can get rather pricy, so here's a DIY guide on making your own, via Always Order Dessert. 

1. Krylon Looking Glass mirror-like spray paint (I found this at Lee's Art Shop in NYC, stores like Pearl and some hardware shops will usually carry it. It's also available online. I used 3 cans for my 200 votives.)

2. Acrylic craft paint in shades of glossy black and metallic brown. You can use any brands, but I specifically used Apple Barrel Gloss Acrylic paint in Black and DecoArt Dazzling Metallics Elegant Finish paint in Rich Espresso. One small tube of each is fine and will go a long way. (I bought these at Michael's for less than 2 dollars each. They're also available online.)

3. Sea sponges. I bought two of these. Available at craft stores and in the bath section of drug and beauty supply stores. In a pinch, you can use a small piece of loofah. Don't use a regular kitchen sponge; you want the irregular natural pattern.

4. Clear glass votives, hurricanes, clean jam jars, or other objects of any size or shape. I used about 140 plain clear glass votives, and another 60 decorative ones with ridges. Both work equally well. (I got mine at Michael's, but also check online shops for bulk discounts if you're buying a lot.) 

You'll also need:
a dropcloth (I cut a trash bag open), a small dish of water, and a well-ventilated area. (I live in an apartment and it was the middle of winter so I just opened the windows wide, turned on a fan, and took copious breaks. Not recommended unless you want a fierce headache.)

Method
Step 1. Prepare your materials: Use scissors to cut a small piece of the sea sponge. Make sure that it is small enough to hold in your fingers and dab inside the votive. Squeeze about a tablespoon each of the black and brown paints onto a plastic plate. This will be your palate. 

Step 2. Dab the sponge lightly into the black and brown paint, and then blot gently inside and around the votive. Use a light hand, and only make a few spots in each. You don't want to coat the votive with paint, you just want to make a few smudges on the inside. Repeat with each of the votives and let dry for about 15 minutes.

Step 3. Shake the Looking Glass paint well and then, holding one of the votives in one hand, spray quickly and lightly INSIDE the votive. You will be doing a second coat so don't worry if it looks thin. Set the votive aside right side up (the same way you would place it on a table if you were using it), and let it dry. Some paint will pool on the inside bottom, but that's OK. Don't move it around too much to avoid streaks. Repeat with the rest of the votives, then let them all dry about 15 minutes. Repeat with a second coat of paint, then let them all dry overnight.

Step 4. If you'd like, you can add a 3rd coat of paint for a more silvered look.

Once the votives are completely dry, they're ready to use! I used these with real candles at my wedding, scattered along the dinner tables and on many other surfaces around the room. When the candle is lit, the flame gives the glass a warm antique glow. The same antiqued mercury glass effect for a mere fraction of the price!

NOTE: This technique also works well on clear glass vases to make gorgeous and inexpensive wedding centerpieces, but if you plan to fill with water, use another vessel or liner on the inside to hold the water as the paint is not waterproof. Note that this is also not food-safe, so you'll also need a liner if you want to use for a fruit bowl or other similar purpose. Once completely dry, it IS safe to use with real candles.

SWEET SUMMER RASPBERRY POPS

A summer's day isn't complete without a nice dessert or a frozen treat - this recipe is both! These raspberry cheesecake popsicles are a perfect blend of tart, sweet, and are super easy to make! Here's what you need to get started:

INGREDIENTS:

1 (8 oz.) package light or regular cream cheese

1/4 cup light or regular sour cream

1/2 cup powdered sugar

1/3 cup milk (any kind – I used skim)

1/2 teaspoon McCormick Raspberry Extract

3/4 cup fresh or frozen raspberries (or any berries)

6 standard-sized graham crackers

2 Tablespoons butter, melted

DIRECTIONS:

In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Process until well combined. Add raspberries and pulse to combine.

Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks).

In a food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.

Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.

Enjoy!

EASY ENTERTAINING: CHEESE PLATES

If you're expecting last-minute guests, nothing beats the ease and chicness of a wonderfully curated cheese plate. The right cheeses, good drinks...all you need is good company and a playlist, and you're set. We love these cheese-plating tips from Martha Stewart, and trust us, you will too.

Choose the right cheese.  Three different cheeses will provide enough variety for a cheese plate that serves six to eight people; add more choices if you'r ehosting a bigger party, and estimate about a pound of cheese (total) for every five guests. Aim for a variety of different tastes and textures. A helpful clue: Cheeses that look different usually taste different. For a good mix, try one fresh, smooth cheese such as a mild goat or mozzarella, and a buttery one with a soft, edible rind, like Brie or Camembert. Then add one or two semi-hard or hard chesses: Go for a milder one, like Gruyere or Manchego, or a dry, sharp variety, such as Pecorino Romano or Parmesan. If you like, swap one of these cheeses out for a blue cheese (creamy Roquefort or pungent Stilton both work).

Pick the vehicle.  For the most part,  we view crostini and crackers on a cheese plate as just a way to get cheese into your mouth. Set out some slices of crusty bread or baguette or, if you prefer something crisp, try water crackers, which are plain enough that they still let the cheese shine.

Make some sweet selections.  The natural sweetness in fruit complements the saltiness of cheese. Serve something fresh, like grapes or pear slices, or dried fruits, such as figs, prunes, and apricots.

Just add crunch.  A good cheese plate is about more than just taste -- texture plays an important role, too. Add nuts, crunchy apple slices, or crisp crackers for a crunchy texture that offsets rich, creamy cheeses.

Get a board.  You don't need a dedicated cheese board -- a clean wooden cutting board will work just fine. We like the rustic look of the sheesham wood board pictured above. Buy it here.

Consider timing.  Cheeses taste best at room temperature, so let them sit for an hour or so before serving (longer of large chunks or hard cheeses). That said, no one will complain if you forget and serve your wedges and wheels straight from the fridge -- it's still cheese afterall!

TOP WEDDING TRENDS: SEQUINS

Whether it's used as a detail on your dress, table linens, or scattered like pixie dust down the aisle, there's no denying how beautiful sequins can be! With the feelings of magic and glamour they lend, it's no wonder that they're one of the top wedding trends for 2013. Here are some of our favorite looks using these pretty paillettes.

Planning your big day? Don't forget to add some sparkle! Which look is your favorite? We're digging the champagne-pink look above, with those wonderful Ghost chairs - how beautiful does that look against an outdoor setting?

THE PERFECT CAPRESE!

Sigh, is there anything really better than cool, sweet, and tangy caprese salad? Especially when the temperature is rising like it has been lately, we love this simple dish as a snack, side, or light meal!

You'll need:

Mozzarella

Tomatoes

Basil

Olive oil

Salt 'n pepper

Balsamic reduction

Directions:

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want! Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

--

Enjoy!

ULTIMATE WINE PAIRING GUIDE

We know, by the time you've whipped up a scrumptious meal (or you know, catered one from us), the last thing you want to do is attempt to figure out what wine will pair beautifully with the aforementioned yummy meal. Don't worry, that's why we made this post - make sure you bookmark this for reference; you'll be glad you did!

THE MODERN ROMANTIC BRIDE

While there's undoubtedly a million and one themes to go with on your big day, nothing beats the classic appeal of a modern and romantic bride. When your hair, makeup, dress, and accessories are tasteful and non-fussy, you can be sure that all eyes will be on you!

Here are our favorite styles for this look:

The Hair:

Whether you'll end up with a down or up 'do, it's always a good idea to get volume by adding subtle waves to your locks. Using a clip-less iron can help you get that perfect s-wave!

The Face:

We love this look because it has a ton of versatility! From the smokey eyes to the glowing skin, this is a fool-proof makeup scheme that will definitely flatter all faces. However, if you're more into the natural look, don't worry - go with a light taupe eyeshadow instead of this darker hue, and add some definition with a flick of liner, and you're good to go!

The Dress: 

This stunning dress is by Aire Barcelona, and we fell in love with the sheer layers, lace cutout back, and delicate pearl buttons - you could dress this up with a veil, or gorgeous statement earrings, and balance it with the same classic updo. 

The Shoes:

Sigh. These beauts are from Miu Miu, and they've kind of left us speechless. But really, that's ok. They're pretty enough to do all the talking. 

And there you have it! If you need even more bridal inspiration, be sure to check us out on Pinterest!