twice-baked potatoes & the best roast chicken

Last weekend I made the best roast chicken. The best, yes. I also made some pretty darn tasty twice-baked bahdaydahs. Potatoes really aren't unhealthy, as long as you don't douse them in sour cream, bacon, and butter, you're just eating a starchy veggie that won't kill your diet. Twice-baked potatoes are usually just saved for holidays, but I think that's a waste. These potatoes, along with these darn-good recipe for chicken, make a tasty & filling meal, and look a lot more difficult than they really are, but we can keep that part a secret.

Ingredients (for 2, and leftovers):

Chicken:

1 organic chicken (3.5-5lbs)

1 tbs garlic paste, or 5 cloves minced

1/3 cup maple syrup

1/4 cup olive oil

1 tbs brown sugar

juice of one lemon

1 tsp chili powder

1 tbs sea salt

1 tsp pepper 

Potatoes:

2 organic russet potatoes, scrubbed

1/4 cup skim milk

2 tbs low-fat butter, or a canola-butter

1/3 cup shredded cheese of choice

salt & pepper

Directions:

1. Preheat the oven to 425F. Mix the garlic paste, maple syrup, olive oil, brown sugar, lemon juice, chili powder, sea salt and pepper in a small bowl.    

 

 

2. Pat chicken dry with paper towels, pour half of the mixture into the cavity of the chicken, and rub half of the liquid mixture over the chicken. Pop in the preheated oven for 1 hour and 7 minutes (yes, 7 minutes).
 

 

3. Poke some small holes in your potatoes (fork them maybe 2x each), and pop those into the oven as well. After about 50 minutes, when the skins are crispy and the insides are a little squishy, remove the potatoes and let cool before handling (of note: this step can be done before all of the other steps, you could pre-bake your potatoes to help with time-management).

4. Cut potatoes in half lengthwise, scoop the insides out into a bowl. Mix in the milk, butter, salt & pepper and beat until smooth. Return the mixture to the potato shells, top with shredded cheese and bake at 375F for 20 minutes, until bubbly and crisp.
 

 

 

 

5. Meanwhile, when the 1 hour and 7 minutes are done for the chicken, transfer the chicken to a plate and cover with foil for 10 minutes for it to reabsorb all of the liquid. After 10 minutes, carve the chicken, and plate to enjoy the most flavorful & moist chicken, alongside some tasty tasty twice-baked potatoes.
 

 

easy salmon with herb butter or dijon vinaigrette

Although I'm all about ease, I also like healthy quality meals. Salmon is the healthiest easiest meal, perfect for a warm spring night, and especially great for a weeknight meal as it's done within 10 minutes! For this salmon you can choose to make an easy herb butter or whip up a dijon vinaigrette (or both) for a nice finishing touch.

Ingredients (for 2 dinner-servings):
Herb butter:
palm-full of fresh dill, chopped
large pinch of salt & pepper
3 tbs softened butter

Dijon vinaigrette:
1/4 cup dijon mustard
1 tbs olive oil
1 tbs fresh lemon juice
salt & pepper

Salmon:
1 lb wild-caught salmon
salt & pepper

Directions:
1. Prep the herb butter by combining the dill, salt, pepper, and butter on a plate, and rolling it all around to incorporate all of the bits. Get your hands dirty and fully meld the flavors.
 

 

2. Scrape all of the butter into a ball on a sheet of tin foil, cover the ball in the tin foil and roll out into a log. Freeze the butter for about 10 minutes or until needed.
 

3. When ready for dinner, line a baking sheet in foil. Lightly grease and lay salmon skin-side-down. Divide 1.5 tbs of the herb butter along the salmon, or regular butter for dill-haters out there (T). Sprinkle a pinch of salt & pepper over the salmon.
 

 

4. Pop in oven and broil for 9 minutes, until flaky.
 

 

 

5. For the dijon vinaigrette, whisk together the dijon, olive oil, lemon juice, and another pinch of salt & pepper. Drizzle over cooked salmon. 

early summer brussel sprouts & corn

One of the best feelings happens when you throw a bunch of ingredients you like and have on hand together and it actually works out, for once. I got one of those great feelings last night when I made this early summer brussel sprouts & corn sides, which is now one of my absolute favorites and a new go-to side dish. Perfect for a summer cookout, an elegant evening in, or just one day of the week.

Ingredients (for 2 veggie-loving adults, or 4 side-portions):
1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper 

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan.  Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.  
 

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
 

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.
 

 

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.
 

5. Cook altogether for another 5 minutes, until corn is warm but pops to the bite.
 

 

6. Serve warm & enjoy!

tavern road

I finally made it to Tavern Road this week, the newest addition to the Fort Point neighborhood by the DiBiccari brothers. Featuring house-cured meats, a beautiful open space with an expansive bar scene near open doors to the sidewalk & an open-kitchen, and so many delicious sides to choose from, I'll definitely be back.

 

 

We started with cheese-rolls & cocktails, Heaven on Her Lips to be specific, with gin, lime juice, strawberry & basil leaves, perfectly balanced, crisp, and bright for a spring evening.

I started with my go-to appetizer at all restaurants, grilled octopus. I have to be honest when I say that this....was the best grilled octopus I have ever had. Grilled octopus was mixed in with farro, cured meats, preserved lemon, and raisins & it was unbelievably delicious! 

For our main dish I went with the red curry rubbed sirloin served on the rare side of medium rare. Of note, all of their main dishes are served just as the proteins, so definitely get a large smattering of sides to compliment your meat.

 

We split three sides: fried potato with rosemary; potato gnocchi, fava leaves, brussel sprouts & currants (which as our favorite side of all), and the baby beets with dates, cauliflower, and horseradish.

Although the food was delicious, especially the gnocchi side & the octopus, and the drinks were tasty, I would especially return for the ambiance. The open space showcases a side-ful of a mural, simple decorations, a plethora of pendant lights, and some bumpin' 90's hip-hop/rap beats to set the mood to perfect. It's really the little things in restaurants that get me giddy, and the bathroom was my ideal bathroom, just sayin'. With an overwhelming clean but not artificial scent, and meticulously tiled floors, with soothing colors and even louder beats bumpin', I couldn't help but smile. 

 

All in all, I whole-heartedly recommend this new spot for the Spring and Summer months with the open doors, great cocktails, inventive dishes, and welcoming ambiance. Tips: get a cocktail, get the octopus, and get as many sides as you can handle...oh, and visit the bathroom.

easy healthy halibut

Halibut is a delicate white fish with a great source of high quality protein, omega-3 fatty acids for cardiovascular health, magnesium for increased blood, oxygen, and nutrient flow throughout the body, and vitamin B. Pretty much it's a light delicate fish with a bushels-worth of benefits. With a delicate fish it's mostly important to let it shine and not overpower it. A quick & easy vinaigrette of lemon & olive oil brushed over the halibut kicks it up a simple notch.

Ingredients (for 2 servings):
1 lb halibut
2 tbs olive oil
1 tbs and 1 tsp fresh-squeezed lemon juice
salt & pepper

Directions:
1. Preheat oven to 425F. Whisk olive oil with lemon juice, mix in a large pinch of each salt & pepper.  

2. Line a baking sheet with foil. Lay halibut skin-down and sprinkle with a bit more salt & pepper. Drizzle half of the vinaigrette mixture over the fish evenly. Pop in preheated oven for 14 minutes.
 

 

 

3. Remove from oven when flaky and done. Drizzle remaining vinaigrette over the fish. Serve with rice pilaf and red pepper flake green beans for a bit of a kick.

 

 

simple weekend recap: edition 25

Friday I found the best bar in all of Boston...yes, it's true, my new go-to with $5 flatbreads and the best cocktails in the world, with refreshing twists, non-sugary juices, and wild bitters tossed in, First Printer in Harvard Square is a quick skip from the T but worlds-away from the scene outside with the high ceilings and huge windows. Guaranteed to see a mixed crowd, the people-watching is fantastic and the drinks are unreal...every single one of them!

 

Saturday was the Bacon & Beer festival, with money going towards Lovin' Spoonfuls, one of my favorite charities in the area that does some amazing hands-on giving multiple times a day. If you follow their twitter, you can see just how much they really are giving, and it's quite inspiring. The three best bacon dishes in my opinion was the bacon & chocolate custard by Trina's Starlight Lounge...

 

...the delicious perfection of 80 Thoreau...and a fantastic smoked piece of bacon 

served in a dulce de leche sauce from (cough cough, I forget)...mmmmm.

After our fill of local beers & plates on plates on plates of bacon, we met up with friends for a lighter dinner out at Union Bar and Grille. We headed in with our casual expectations, but surprise! Turns out it's not that casual, and we forgot our $80k cards at home...well now we'll know to bring them for next time, eh?

 

Although we were a bit thrown off by the seriousness of the atmosphere, we were just there for some tasty cocktails (aloe cocktail, yes please) and quality food (which we found in the deliciously peppery salmon).

 

 

We strolled through the South End by the beautiful row houses to the Beehive, with the best chandelier selection in the city and some consistently tasty bee-drinks (be warned, the tequila drinks are quite strong in the tequila-taste, recommended to stick with other choices!).