Archive | August, 2012

What I did Wednesday

29 Aug

Good evening everyone! I’m posting late tonight and for the first time from my WordPress iPhone app!!

Wee!

Hopefully this app will make it easier for me to post more often!

Anyways I’m lying in bed and I thought I would share my day today.

First of all I have a couple awesome things to show you.

1. Is anyone else a fan of Beyond the Rack or other sites like that? If so you’ve got to check out My Habit First of all, great name. It’s probably going to be very true for many people including myself! Basically it is a membership shopping site, don’t worry the membership is free! Every day there are different brands on special and the prices are amazing! Check it out.

2. I know I’m a little behind on the times but I am OBSESSED with these donuts now I just need a donut pan…hint hint…

3. I think I just bought a new car today. I might just pick it up on Sunday. I may or may not post a picture about it.

4. Currently

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Okay well bedtime for me. Sweet dreams everyone!

Crunchy Chicken Tacos with Honey Chipotle Glaze and Tangy Slaw

23 Aug

I’m going to make this post short and sweet because it is 9:24pm and lets just be honest, my bedtime was 24 minutes ago.

I know, I know, I’m 25 years old and I should be out doing things, but really, I have always been this way.

Yep I was the kid that asked to go to bed. The kid that would make my parents bring me home to sleep in my own bed, when they brought me to hang out with their friends kids while they played cards. Making the other kids extremely upset because then they had to go to bed too.

When I got older, I would sleepwalk and then somewhere around that time I started sleep talking too. Which luckily for Mr. Delish, I still do to this day.

You might think I’m being sarcastic when I say luckily, but he finds this phenomenon hilarious. He discovered it quite a few years ago when we were on vacation in the Dominican Republic. We went to bed one night and a little while later I woke him up talking about a card with stars on it. He figured out I was talking about our room key and then proceeded to converse with me about it. Eventually I woke up and was totally embarrassed.

He still takes the opportunity to talk back to me when I’m sleep talking. Apparently we have had some interesting conversations. And I don’t get embarrassed anymore, I just get really annoyed when I wake up to him busting a gut over my quirk. He is a joy to live with sometimes.

ANYWAYS.

As you may be able to tell, I like me some tacos!

These are some of the taco recipes I have posted on Miss Delish:

Crispy Prawn Tacos

Crunchy Coconut Shrimp Tacos

Honey & Garlic Braised Chicken Tacos

Spicy Beef Tacos

I think it has something to do with the fact that I like toppings. Guacamole, Pico de Gallo, sour cream, hot sauce, cilantro, coleslaw etc.

Or maybe it’s just because I like frying things.

Either way, I hope you enjoy!

 

Honey Chipotle Glazed Chicken Tacos:

Serves 4

1/3 cup mayonnaise

1 tbsp whole grain dijon mustard

2 tablespoons white wine vinegar

2 cups coleslaw mix

2 boneless skinless chicken breasts, cubed

1 1/2 cups flour

1 egg, beaten

1 tsp water

2 cups panko breadcrumbs

1/2 of a 7 oz tin chipotles in adobo

1/4 cup liquid honey

Coconut oil for frying

Salt for seasoning

Flour tortillas

Cilantro for serving

Salt and pepper to season

 

In a medium bowl, whisk together the mayonnaise, dijon, vinegar, and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

To setup your breading station, grab three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, mix the beaten egg and water together. And in the third add the panko.

Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely. Place each piece onto a baking sheet lined with wax paper. Repeat with the rest of the pieces of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours. This helps the breading stick.

When you’re ready to cook, in a small sauce pan, add the chipotles in adobo, and the honey, and warm over medium heat until glossy and quite thin, about 5-6 minutes. Remove the chipotles and discard, so you are just left with the sauce. Keep warm over low heat.

In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about an inch and a half up the side of the pot, it will start melting immediately. Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom. Start frying the chicken in batches, until it is a deep golden brown color. About 3 minutes.

Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt. Repeat with more batches until all the chicken is fried.

Warm some tortillas in the microwave for about15 seconds. Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze. Top with a scoop of coleslaw and some cilantro leaves.

Enjoy!

 

Brown Butter & Coconut Pancakes

20 Aug

You know what’s really awesome?

When I get so busy at work that I can’t muster up one measely post in two freakin’ weeks. And then when I get home and I plan to sit down and get a post together and its so hot in my house that all I end up doing is not cooking dinner and sprawling in whatever spot is currently the coolest.

Oh and by “coolest” I mean the one that is 895 degrees unlike the rest of the house which is sitting at an even 900.

Since I was a bad, bad, blogger, I am going to make it up to you by letting you make fun of the things I am currently obsessing over. There are definitely ones that are worthy of some public flogging (ahemmm #3.)

1. This “DIY” ottoman which I found on Pinterest, unfortunately I have neither $822 or any artistic ability so I am pretty sure I will never own one.

2. The Beauty Department’s website. Which makes doing crazy nail art look sooo easy when really it is nearly impossible. Thank goodness I was able to figure out the sock bun or I’m not sure what I would have done with myself!

3. Onepiece. That is all. Oh yeah, I reallllyyy want this one.

4. Getting a Starbucks gold card. Seriously guys this is an unhealthy and expensive obsession

5. I rustled up enough self control to not start doing this but pretty soon, pinning.new.fall.wardrobe. It’s happening.

Okay now that you guys have some material, let’s get to the recipe for today.

I told you before that I’m not a HUGE pancake fan. Unfortunately for me, Mr. Delish pretty much requests pancakes every single Sunday morning. Which sucks for me but sometimes it can’t be all about me. And by sometimes I mean, for 10minutes one day a week.

The one thing that helps me get through pancake Sunday, is making fun variations and add ins. Fruit is always good, I like me some banana or blueberries. Chocolate chips are a good ole stand by. And I already did the brown butter thing, which was amazing. But brown butter AND coconut? Heck yes!

Oh and I’m pretty happy if I can somehow incorporate coconut into a recipe, because I love it to bits.

Also, I dropped the big container of coconut all over the floor when I was in the middle of making these. Ya, fail.

Brown Butter & Coconut Pancakes:

Serves 2

1/2 cup butter

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/2 cups milk

1 egg, beaten

1 tsp coconut extract

1/2 cup sweetened shredded coconut

More butter for cooking.

Butter and Syrup for serving

 

In a small pot, melt butter over medium high heat until melted and bubbly. Lower heat and allow to turn a light golden brown. Remove from the heat as the butter will continue to brown. Set aside.

In a large mixing bowl, mix together the flour, baking powder salt and sugar. Make a well in the center and add the milk, egg, and coconut extract. Mix until just combined, add the browned butter and stir to combine again.

Heat a pan or griddle over medium heat.

Pour about 1/4  cup of batter for each pancake and then sprinkle about 1 tbsp of coconut onto each pancake. Cook until there are bubbles coming through the middle of the batter, about 2 mins. Flip and cook for another minute or so on the other side. Remove from the pan and keep warm while you’re making the other pancakes.

(obviously if you’re using a griddle you can make more than one at a time)

Once you have used all the batter, serve the hot pancakes with butter syrup and strawberries!

Green Chili Cheeseburgers with Cilantro Lime Mayo

6 Aug

Happy Monday Ya’ll.

Guess what stinks?

Today is a holiday in BC and everyone is out and about enjoying the long weekend, and I have to WORK. That’s right, work.

Boo.

That’s me expressing my displeasure with this situation I am currently in.

Mr. Delish went away for a boys weekend because, like everyone else in this province, he has today off.

Maybe I’ll try mention that I have to work one more time before I’m finished this post….

Anyways, I was playing single girl all weekend. And by single girl I don’t mean putting on a short dress, going out clubbing and being social. I mean wearing my hair in a sky high messy bun, not showering, watching a million re-runs of Girls, eating things that are not meant to be meals as meals, not doing laundry and floating in a pool all day long.

Although I was attempting to avoid eating anything that resembled a meal, I still could have gone for one of these burgers.

These are messy as heck too. The cheese and the avocado and mayo mix together to drip down your forearms while you’re eating.

But you’re not going to care…

Because they are just so darn good.

Now I am off to try make the house look like a messy, nail polish hoarding, hermit wasn’t staying there for the weekend.

Wish me luck!

Green Chili Cheeseburgers:

Serves 4

1 lb regular ground beef

salt and freshly ground pepper

1 tin (4.5 ounces) diced green chilies, drain off excess liquid

4 thick slices sharp cheddar cheese

4 hamburger buns, split

1 avocado, mashed until smooth

Cilantro Lime Mayo (recipe below)

Lettuce, tomato and red onion for toppings

 

Form the ground beef into 4 equal sized patties, season on both sides with salt and pepper.

Heat a griddle or BBQ and cook the burgers on the first side until the juices start settling on the top side. Flip and allow to cook  for about 2 minutes and then spoon on 1/4 of the green chilies and top with a slice of cheddar cheese, repeat with the other burgers. Continue cooking for another 5-6 minutes until cooked through and the juices run clear.

Remove the burgers to a plate to rest.

Toast the buns on the hot grill or griddle and then spread one side of the bun with some of the mashed avocado and the other side of the bun with some of the cilantro lime mayo. Put the hamburger on the bottom bun and then top with the lettuce, tomato and red onion and top bun.

Enjoy!

 

Cilantro Lime Mayo:

1/4 cup mayonnaise

1 tbsp lime juice

2 tbsp chopped cilantro

salt and pepper to taste

 

In a small bowl, mix together the mayo, lime juice and cilantro, season with salt and pepper to taste. Cover and refrigerate for an hour before using.

 

Restaurant Review: Stonegrill Vancouver

3 Aug

I mentioned a few weeks ago that I was going for my Birthday dinner at Stonegrill in Vancouver. I made a reservation first and then a few days before my Birthday I figured I should check out the reviews on Urbanspoon as I always do when I dine at a new restaurant. After I read the reviews I was really unsure what to expect. The reviews were very mixed, some good, some bad and the overall average rating was fairly low (currently it’s sitting at 59% of people that liked it.)

Now as much as Urbanspoon is a fantastic site and a great tool, you do have to remember a few things when browsing all that it has to offer (these applies to ALL types of review sites.)

1. Reviewers will often base their opinions on personal taste and what they are used to.

2. Many people will critique certain things that the restaurant cannot control. For example “It was really busy and we had to wait a long time to get in” or “there wasn’t a good view.” In the case of hotels I have seen people complain about anything from the weather to the fact that there were no good restaurants close by. This really skews the ratings because people are basing their review on things that are totally irrelevant.

3. Regulars at a restaurant will rarely leave reviews because they wouldn’t think to do so. They know the place is great because they eat there all the time.

and most importantly,

4. People are ALWAYS much more likely to share a negative review than they are to share a positive review.

This all being said, let’s get to the review.

I started dinner off right…

Snapseed

with a half litre of Chianti…yes a half litre.

Moving on.

Mr. Delish had a beer as usual, I believe he went with one of the Granville Island Brewery varieties but I am not sure which one. It was fitting because the GIB is just the river from Stonegrill.

We shared an appetizer of coconut curry mussels.

Snapseed

The mussels were pretty big guys which some people may like but I am not a huge fan of the larger ones as they tend to be chewier. However in this case they were very tender and we both really enjoyed them.

Now for the entrees, the whole Stonegrill thing is that most of the items come served on a hot volcanic stone that you use to actually cook the meat. The only seasoning is a sprinkling of salt on the stone itself, but other than that you just get to taste the meat. They do offer different sauces to go with your meal depending on what it is that you order.

Chris chose the rack of lamb for his entree.

Snapseed

The rack of lamb was served with a mint sauce as well as mixed vegetables and roasted potatoes.

Chris really enjoyed searing his own food and cooking it the way he wanted. He always complains when we go to places and he asks for his steak to be rare, that it always ends up being cooked more than rare.

This way he could control it himself, and I guess he only had himself to blame if it was overcooked! haha.

I chose the New York steak and prawns.

Snapseed

It was served with garlic butter for the prawns as well as mixed vegetables and roasted potatoes.

The steak was super tasty although I was only able to eat half of it because it was so large. The prawns were really great cooked on the stone as well, because the stone is so hot, they cook really fast and get a nice crisp crust to them! Yum.

I did learn fairly quickly why they don’t use any oil or butter on the stone. I decided to dip my prawn into the garlic butter and THEN cook it. Bad idea. I had about 30 seconds of crazy splattering hot butter! Woops.

I guess that shows just how hot that stone is!

We opted out of dessert because we were both very full after our dinner but we did take some time to sip wine and check out the beautiful view of False Creek and Granville island.

There is lots of action out on the water so you can check out all the boats and kayaks floating by as you enjoy your dinner.

All in all it was an excellent dinner. I think the price was in comparison to other mid priced steak houses so I disagree with the reviews that said it was too expensive for what it was.

The service was prompt and friendly, but not pushy or overbearing.

The view was excellent the scenery tied in with the ambiance makes it a great place to go for a date or romantic dinner.

My only complaint would be that a table nearby was a family eating dinner with their kids, and the kids were all playing on cell phones or electronic games, and they had the volume turned on so for half of our dinner all we could hear was beeping and music from their games. We could have easily complained but by the time it annoyed us to the point of bringing it up to the waiter, the family was on their way out of the restaurant.

Other than that, everything was great and I would definitely recommend this restaurant to a friend!

I hope everyone has a fabulous weekend and I will be back next week with some new recipes.

Stonegrill on Urbanspoon

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