My ONE Year Anniversary, Chinese New Year and Thai-Style Chicken Lettuce Cups

"Xianan kuàilè!" or "Gōng xǐ fā cá!" In plain English, happy lunar new year!! I am taking it as a very auspicious sign that the year of the Dragon this year falls on my ONE year blog-iversary. Woohoo!! I made it over the hump...whew!!

I have so much to be thankful for and reflect on for 2012. But most of all, thank you to all of you out there for your support this past year! Sometimes you wonder if anyone is actually reading what you write. So I am always pleasantly happy to hear back from readers and friends about a post they read. So continue reading please as I have many yummy recipes cooking away for you this year! Thank you, thank you, thank you!

Last year's Chinese New Year feast consisted of some more traditional dishes. So this year, I was determined to bring you something a bit different and unexpected. While doing some research for new ideas, I came upon chicken lettuce cups. Always a favorite when we're at Cheesecake Factory or at any restaurant that serves it!

It was a surprise to me to find out that it is actually a traditional dish from northern China as the word "lettuce" in Cantonese actually sounds like "rising fortune." Of course, that traditional version like all other Chinese-American food has very different flavors than what we are used to here in the US. Unfortunately for you readers, you won't get that recipe here because I like to bastardize recipes as much as the next person and twist it around to suit my palate! BUT, I will say that you will not be disappointed with my version. Pinky swear. The sweet and sour aspects of this dish with a touch of heat is quintessentially Thai. Roasted peanuts and the pickled apple and carrot slaw add a nice texture and crunch to the lettuce cups.

Vegetarians, take heart! The chicken can easily be replaced with extra firm tofu. All the components of this dish can also be made the night before and then assembled right before your guests arrive for an easy weeknight dinner party.

THAI-STYLE CHICKEN LETTUCE WRAPS

Serves 4

INGREDIENTS
1 lb boneless, skinless chicken breast, chopped into small pieces

1 Thai red chile, sliced thinly

2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp soy sauce
1 tsp oyster sauce
1 1/2 tbsp fish sauce
1 tbsp brown sugar
1 1/2 tsp rice wine vinegar
1 tsp Shaoxing wine
8 lettuce leaves
Cilantro (optional)
Roasted peanuts (optional)
1 Lime, quartered (optional)
Pickled apple and carrot slaw (recipe follows)
Peanut sauce (recipe follows)
Salt and freshly ground black pepper

DIRECTIONS
1. In a large skillet, heat oil over medium high heat and add chicken. Season with pinch salt and pepper. Add chiles to skillet. Cook until chicken is no longer pink on outside, approximately 5 minutes.

2. In a small mixing bowl, whisk together next 8 ingredients. Add to chicken and cook down until sauce is slightly thickened, approximately 5 minutes. remove from heat and keep warm.

3. Prepare lettuce cups. Dollop about 2 tbsp chicken mixture per cup. Top with peanuts, slaw and sauce to taste. Serve with lime wedges on side.

Pickled Apple and Carrot Slaw

Makes 2 cups

1/2 apple, cut into thin matchsticks
1 whole carrot, peeled and cut into thin matchsticks
2 tbsp apple cider vinegar
1 1/2 tbsp sugar

Mix all ingredients together in a medium bowl. Let sit in refrigerator for up no less for one hour for it to pickle. Serve cold.

Peanut Sauce
Makes 1 cup

1/3 cup peanut butter, smooth
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sugar
1/4 cup hot water

Mix all ingredients together in a small bowl until smooth. Serve at room temperature.

Swiss Chard Baked Ziti

After the new year, all you seem to hear everyone talk about is the self-enforced diet they are going on as part of their resolution. New year, clean & healthy start which usually means cutting out those dreaded carbs.  Like many others, I've tried dropping those carbs in the past usually around this time of the year. But, honestly I am weak when it comes to carbs. I adore rice, bread, noodles, and pasta!

What I have tried to do instead is to substitute regular pasta for whole wheat pasta or farro for white grains if possible. I also found that substituting hearty vegetables to be a good way of reducing portion sizes but still keeping you full.

Baked ziti is something that I was introduced to by one of my oldest childhood friends. I have memories of sleepovers and snowstorms at her house where her mother would have it baked and ready for us to eat. It was an anomaly at our household since my parents hated pasta and cheese. So whenever I went to her house and found out it was on the menu for dinner that night, I did a mental skip and "yippee!" The gooey cheese and creamy marinara sauce was just the perfect home-cooked meal for me next to spaghetti and meatballs.

So over this long weekend, when chatting with a friend of mine who mentioned she was making some for lunch, the lightbulb flashed. Baked ziti! I literally hadn't had it in years and it was so simple to execute. Perfect for this bone-chilling weather!

If you don't have Swiss chard on hand, feel free to substitute it with spinach, kale or really any vegetable of your choice.

Full disclosure that this dish is not entirely "healthy". However, it is a way to enjoy your pasta in a more guilt-free manner.

SWISS CHARD BAKED ZITI

Serves 4-6

INGREDIENTS
2 cups ziti or penne
2 tbsp extra virgin olive oil
1/2 large onion
2 cloves garlic
1 tsp fennel seed
1/4 cup grape or cherry tomatoes, halved
2 cups Swiss chard, quartered
2 cups marinara sauce
1/4 cup basil leaves, sliced
1 1/2 cup shredded Parmesan cheese
1/2 cup grana padano cheese
1 medium size mozzarella ball
Salt and freshly ground black pepper

DIRECTIONS
1. In a medium pot over medium high heat, bring salted water to a boil. Then, add pasta and cook until al dente approximately 5-10 minutes. Drain and do not rinse pasta so the starch allows the sauce to stick.

2. In another medium pot, add oil over medium high heat. Add next 5 ingredients and cook for a few minutes until onions are slightly brown, but garlic not burnt.

3. Add marinara, mix together and bring to boil before lowering to low heat. Simmer for 5-10 minutes to allow the sauce to come together.

4. Preheat oven to 375 degrees Fahrenheit.

5. Add pasta to sauce and mix together. Then add basil, grana padano, 1/2 cup Parmesan and salt+pepper to taste. Mix again.

6. Pour all into buttered casserole dish. Top with rest of Parmesan and slices of mozzarella. Bake in oven for 20-25 minutes or until cheese is bubbling and slightly brown.

7. Remove from oven. Let cool for a few minutes so it is easier to cut. Cut into individual squares and use a pie server to move to plate. Top with a basil sprig and additional grated Parmesan.

Mulled Blood Orange-Apple Cider

It's finally started getting cold here in NYC. And this morning, there were some light flurries in the air. Yes, we've had days here and there where it's been 20 degrees Fahrenheit or colder. And we might complain about it constantly. But really, we've been lucky so far during this relatively mild winter.

To warm myself up, I love the smells of a mulled cider in my kitchen! The cardamom, cinnamon, nutmeg, star anise. Ahhhh...it's pure heaven.

I stumbled upon some rare blood oranges at Fairway and decided to grab a bunch. It was originally for a salad I was going to make. But I decided to sacrifice one of them to use in my updated cider.

For those of you who aren't familiar with a blood orange, you'll understand quickly enough how it got its name. On the outside, it looks like a plain orange. But once you cut it in half, the intense blood red color hits you. As you squeeze the juices, be prepared to have what looks like blood trickling through your fingers. It's a bit gory.

Having originated in the early 18th century in China and the Southern Mediterranean, blood oranges have a tart, bittersweet taste to it that reminds me of a mix between a grapefruit and orange. It is delicious! I also found out that they provide 28% of the recommended daily intake of dietary fiber.

Think of me while you happily drink this tonight! But be careful not to imbibe too much as it knocks a hidden punch. :)

MULLED BLOOD ORANGE-APPLE CIDER

Serves 2

INGREDIENTS
1 1/2 cup apple cider
1 1/2 cup red wine (preferably Pinot noir or Merlot)
2 blood oranges, halved and juiced
1 tsp whole cardamom pods
1 cinnamon stick
1/2 freshly grated nutmeg
1 whole star anise
2-3 whole cloves

DIRECTIONS
1.  In a medium size pot, add cider, wine and orange juice.  Bring to a boil over medium high heat.

2. Once it comes to a boil, add the rest of ingredients.  Continue to boil for a few minutes before reducing heat to low.  Simmer for 15 minutes so that the cider and spices come together nicely.

3.  In a mug or tall highball glass, serve the hot cider. Remember to drink responsibly!

Harissa Spiced Spinach-Tomato Baked Eggs

Happy 2012 readers!! Only a week in before posting my first blog of the new year. Not too shabby I must say.  :)   The last few weeks has been the usual round of holiday madness between shopping for last minute gifts, baking my annual holiday cookies, making home-made limoncello, holiday sight seeing with friends and family, cooking a Christmas Eve feast, and a trip to New Orleans (more to come on this trip!) to unwind with my closest friends.

This weekend was the first weekend I've had to relax and unwind. Next to cleaning up my apartment and running errands, I also made it a point to cook for the first time since Christmas. Eating out is lovely and all, but there really is nothing better than a home-cooked meal. And MUCH healthier!

For Sunday brunch, I decided to indulge with this harissa spiced spinach-tomato baked eggs with a side of crispy smoked bacon and lightly buttered whole wheat toast. Not the healthiest meal to start off the new year. But since making breakfast at home is a rarity, I find it a nice change from my usual yogurt or bagel.

My favorite part of eating baked eggs is using the toast as a spoon and cutting through the center of the bright orange-yellow yolk to release the luscious, richness inside.  The harissa adds a lemony heat to the dish that I found really pleasing and unique.  You are welcome to leave it out if you do not have it on hand, but I would definitely recommend trying it out if you do. This also makes a great dinner served with a side of salad. Bon appetit everyone!

HARISSA SPICED SPINACH-TOMATO BAKED EGGS

Serves 1

INGREDIENTS
1 garlic, minced
1/3 cup frozen spinach, defrosted
4 grape tomatoes, halved
3 tbsp heavy cream
1/8 tbsp unsalted butter
1/8 tsp dried thyme
1/8 tsp harissa paste (optional)
2 large eggs
Manchego cheese, grated and to taste
Freshly ground black pepper and fleur de sel

DIRECTIONS
1. Preheat oven to 450 degrees Fahrenheit.

2.  In an individual cast-iron oval casserole dish, line bottom evenly with spinach and top with garlic, tomatoes, cream, butter, thyme and harissa.  Bake in oven for 5 minutes or until the mixture is bubbling.

3.  Remove from oven and add eggs. Grate cheese over to your preference. Replace back in oven to bake for an additional 5 minutes.

4.  Take out from oven and top with freshly ground black pepper and fleur de sel or any other flaky salt.  If it looks slightly undercooked, note that the eggs will continue cooking in the pot.  You want the yolk to still be runny, but egg whites should be pulling away slightly from edges. Serve immediately.

Brick chicken drizzled with pomegranate-cider sauce

There's nothing I love more than crispy chicken skin. It is just addictive. When my parents peel the skin off their chicken, I want to howl at them and ask them "WHY???!!" Instead, I just reach over and snatch the poor tossed skin and pop the crunchy goodness into my mouth.

Brick chicken is a beautiful fall/winter dish that you can put together relatively easily and pain free. It is also much better on your thighs and stomach during this holiday season full of baked goods. I love all the festive green and red from the brussel sprouts and pomegranate seeds. The sauce may appear to be a little too tangy; but when you pair it along with a piece of chicken, parsnip, brussel sprout and pomegranate, it is perfect.

Make this dish for an untraditional, casual holiday dinner.

BRICK CHICKEN DRIZZLED WITH POMEGRANATE-CIDER SAUCE
Serves 2

INGREDIENTS
4 pieces whole chicken leg
5 sprigs fresh thyme
4 tbsp olive oil
1 parsnip, peeled and medium diced
1/4 lb brussel sprouts, halved & ends trimmed
1 pomegranate, seeded and juices reserved (approx 2 tbsp)
1/4 cup pomegranate juice
1/8 cup apple cider
1 tsp apple cider vinegar
Pinch of salt and freshly ground mixed peppercorns

DIRECTIONS
1. Preheat oven to 425 degrees Fahrenheit.

2. Season both sides of chicken with salt and pepper. Oil 1 tbsp per chicken on both sides. Add 1 sprig of thyme for each chicken. Using a cast iron pan or something heavy, sit it on top of the chicken to press down. Cook in oven for 30-35 minutes.

3. On separate baking sheet, toss parsnip, brussel sprouts, thyme leaves, salt and pepper with olive oil. Cook in oven for 20 minutes or until golden brown.

4. In a small saucepan, add pomegranate juice (fresh and bottled), cider, salt and pepper. Over medium heat, bring to a boil. Add vinegar and 3 tbsp pomegranate seeds, then lower heat to simmer. Cook for 5 more minutes until slightly thickened. It will still be pretty thin.

6. To plate, mound a helpful of the brussel sprout-parsnip in the middle of a plate. Top with 2 pieces of chicken per plate. Add 1/2 tbsp seed over and peel a few outer leaves from brussel sprouts to scatter over plate. Drizzle sauce over chicken. Serve immediately.

Happy holidays everyone! Here a few holiday photos from around the city to get you in the spirit in case you aren't yet


Enjoy your holiday feasts with family and/or friends wherever you are.

Espresso Hot Cocoa

One of the favorite things I look forward to once the temperatures start dropping is hot cocoa. There's something just inherently Christmas-y about it. The rich chocolate smell and the bobbing white fluffy marshmallows can instantly put me in the holiday spirit and brings back childhood memories of my mom making my sister and I hot cocoa from packets of Swiss Miss.


Last weekend, my parents and I spent our Saturday helping my sister and Brent decorate their new home for their first Christmas.

And boy did we go all out! Digging through boxes of ornaments, oohing and ahhing over them as they are revealed, untangling lights, rehanging the lights twice, hanging each ornament perfectly, and stringing bell door hangers is exhausting though.  So, all of that hard work called for a mid-hot cocoa break!

Oh Christmas tree, oh Christmas tree!

Brent kindly offered to make us his home-made hot cocoa to revive our flagging spirits.  While there were no marshmallows, it was definitely a home run that was made all the better with a shot of espresso and finished off with a little chocolate log of pure hedonism. For an even more over the top twist, I would add a shot of bourbon or Grand Marnier. Now THAT is what I call holiday cheer!

 

Thank you Brent for sharing this classic recipe with me and all my readers! Happy holidays to everyone!!

ESPRESSO HOT COCOA

Adapted from Hershey's

Makes 5 9-oz servings

INGREDIENTS
1/2 cup sugar
1/3 cup Hershey's or Ghiradelli cocoa powder
Dash salt
1/3 cup hot water
4 cups skim milk
3/4 tsp vanilla extract
4 shots espresso
Dash of cinnamon
Marshmallows or chocolate log to garnish (optional)

DIRECTIONS
1. Whisk together cocoa, sugar and salt in a medium saucepan. Stir in water. Heat over medium until boiling. Add milk, continue whisking together and remove all lumps. Do not let boil or the milk will burn.

2. Remove from heat and add vanilla, espresso and cinnamon. Using a handheld foamer, create a slight froth.

3. Pour into 5 mugs and top with garnish of your choice. Turn on your favorite holiday movie and enjoy!!

Twas the night before Christmas, when all through the house
Not a creature was stirring, not even the dog.

"Pop Rock" Cupcakes

Those of you who have never heard of pop rocks, go out there and grab a pack now! Just for giggles if nothing else.

Pop rocks were something I grew up on as a kid. It comes a shiny black packet in all these bright fun neon colors with "Pop Rocks" jumping right at you. My favorite thing to do was to rip open the bag and pour the entire thing into my mouth. Then, the magical explosion of these candy rock crystals would start popping everywhere within my mouth causing me a little pain which I gleefully bore. Hitting the top of my mouth, sides, down into my tonsils and bouncing all the way into my head it was simply the best thing...EVER.


So when I saw them for the first time in about 15 years in the Target $1 bin, I had to grab the pack of 3 immediately. Originally, I was going to just eat them straight from the pack like when I was a child. But, then I started brainstorming and decided they would make a wonderful surprise treat for Thanksgiving.

I am not a baker even though I enjoy it. So I used Amy Sedaris' cupcake recipe as a base and riffed off it. You can use vanilla extract, but the vanilla beans add a richer taste and looks so pretty with all the little seeds.

The vanilla bean cupcake base with the fluffy cream cheese frosting was the perfect foil for the berry flavored pop rocks. It is a sensory experience. As your guests bring the cupcake towards their mouth, they get a whiff of the vanilla. When they first hear the crackle, you'll get a strange look from your guests. Then the first bite into the moist cupcake...silence and slow chewing as they try to figure out what exactly is going on. And lastly, the smiles and giggles as one person finally asks: "What is on this cupcake?!?!!" Truly, the most fun eating a cupcake!

I hope you enjoy the experience as much as we all did. Just make sure to top them on the cupcakes right before serving as they lose all of their magical pop after about 10 minutes and melt into a gooey pink mess.

"POP ROCK" CUPCAKES

Adapted from Amy Sedaris' recipe

Makes 12

INGREDIENTS
For cupcakes:
1 stick unsalted butter
1 1/2 cups sugar
2 eggs

1 fresh vanilla bean, cut in half and scrape seeds out

2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
2 packets pop rocks

For cream cheese frosting:
1/2 stick low fat cream cheese, room temperature
1 cup powdered sugar
1/2 lemon, juiced

DIRECTIONS
1. Preheat oven to 375 degrees Fahrenheit. Line cupcake pan with paper holders.

2. Add butter to mixer and beat at medium speed until somewhat smooth. Pour in sugar and eggs, mix well.

3. Then, add vanilla beans, baking powder, salt, flour and milk. Mix thoroughly and use an ice cream scooper to evenly distribute the mixture among the lined cups. Bake for 20 minutes until golden on top. Remove from oven and let cool to room temperature.

4. In a medium bowl, use a hand mixer to whip the cream cheese. Slowly add in powdered sugar. When incorporated, add juice. Continue whipping for another minute until it is mixed. Cover and reserve until ready to use.

5. Frost each cupcake to your liking. I am not a big frosting person, so I usually only have a pretty thin layer.  If you want to make it look prettier, feel free to use a piping bag.  I just used an icing knife to smooth it over.

6. Top with pop rocks and serve immediately.