I’ve been a chicken. It’s true. I’ve been hiding from all of you. See, I’m ashamed that I haven’t posted in a gajillion months. I’ve been cooking since I last wrote, but the combo of lots of failed recipes and a crazy busy schedule turned me into a bad blogger.

Antoine’s been telling me to blog. I wake up every morning and he’s staring at me and whispering “Blog! Blog! Blog!” over and over. It’s creepy really. Please tell him to stop.

But I am back and I’m gonna try really hard to blog lots more. It’s the holiday season after all, and that means lots of cooking! First up, let me share this totally moist and delish roast chicken that I made a few weeks ago.

I had never made a whole chickadee. To be honest, chicken isn’t my absolute favorite. But when they’re roasted they look soooo pretty. So I thought, ‘hey, why not try making one?’ Then, I went to the store and lugged a big ‘ol bird home.

It wasn’t very pretty all naked and pasty white. But don’t fret, it only took about an hour to make it look pretty.First, I dried the skin with a paper towel. The key to crispy skin is making sure the chicken is really dry before you slather on the butter. Then, I made Antoine stuff the bird’s booty full of onions, lemon, and garlic. I just couldn’t bear to do it, but he a great job.

After that, I scattered lots of veggies around it and smothered the bird with a delicious concoction of soft butter and thyme. It went into the oven, made the entire apartment smell like heaven, and came out looking freakin’ awesome…. and tasting even better.

Oh-So-Simple Roast Chicken

Adapted From Martha Stewart

Antoine is a mashed potatoes kind of guy. Me? I’m less picky when it comes to my taters. I like them mashed, fried, and in tot form. One form I’ve never been a huge fan of is roasted. They dry out so easily and don’t pack much flavor. But then I happened upon a Dijon roasted potato recipe and it sounded SO good that I had to give roasted taters another shot. And you know what? I’m glad I did because these were bangin’.

I started by quartering about a pound of red potatoes.After that, it was time to whisk together a sauce.

While this looks like straight up mustard, I promise it’s much more interesting than that. It’s got olive oil, mustard, thyme, paprika, and salt and pepper. SO. MUCH. FLAVOR.

After that, it’s time to get messy. Toss the sauce and potatoes together. You could use a spoon, but to keep them really well coated use clean hands. Finally throw them on a sheet pan and bake away.

Mustard Roasted Potatoes

Serves 4

• 2 T Dijon Mustard (the grainier the better)
• 1 t olive oil
• 3/4 t paprika
• 1/2 t salt
• 1/4 t dried thyme
• 1/4 t pepper
• 1 1/2 pounds of red potatoes

Preheat oven to 425 degrees. Coat a baking sheet with a little cooking spray or a few drops of olive oil and set aside.

Wash the potatoes, cut them into quarters, and set them aside in a bowl.

In a  small bowl, whisk together olive oil, mustard, paprika, thyme, salt and pepper.

Pour mixture over the potatoes and toss until they are well coated.

Spread potatoes onto the baking sheet and cook for 20 minutes, tossing them half way through.

I have a delicious vanilla pound cake recipe coming to you later. But, first, I wanted to tell you about a little contest I’ve entered.

It’s Foodbuzz’s Project Food Blog and it’s awesome. Foodbuzz is a site that features awesome posts from food blogger’s around the world. It’s where I’ve discovered some of my favorite fellow bloggers and it inspired me to start my own blog.

The contest is made up of lots of different challenges. Each round, bloggers will be eliminated until one fantastic blogger is left standing.

The first challenge was to write a posts that really tells readers who you are. Most people did a summary of why they started blogging and what inspires them. I chose to submit this post. The reason: Our blog is new and I didn’t feel like I needed to rehash that info (you can just look in the About section). I felt the Tomato Cream Sauce post was a perfect representation of what this blog really is— a place for two people to experiment with their cooking.

So, here’s what I need from you. I need you to vote for me. It’s easy and painless, just click on the link and hit vote. I’ll repay each and everyone of you that votes with cookies. Promise!

Here’s the link:

http://www.foodbuzz.com/project_food_blog/challenges/1/view/139

Antoine started school last week. He’s getting a graduate degree in publishing and takes night classes three nights a week. It’s pretty lonely and sad around here without him. No, really. I can’t even tell you how awful it is not to have someone mocking Kim and Kourtney as I try to watch Keeping Up With the Kardashians. Alright, fine. You’ve twisted my arm. I’ll tell you the truth, part of me is sad to be chillin’ all by my lonesome three nights a week. But the other part of me? ECSTATIC! Not only do I get to catch up on all of my terrible amazing reality shows, I can experiment in the kitchen without the A-Man distracting me or throwing in suggestions.

My first solo kitchen project? Coming up with another go-to pasta recipe. If you haven’t noticed Antoine and I are both huge fans of meals that are hearty and easy to prepare. And we like ‘em even more if they use some form of noodles. In honor of Antoine’s first week, I decided to come up with something that would really speak to his palate. I didn’t think I my heart (or hips!) could take a butter and bacon focused dish. So, I moved on to his next two favorite ingredients: Sausage and Cream! Here’s what I came up with…

I decided to do a slight twist on a a traditional meat sauce….with a hint of cream added to counteract the spicy sausage I wanted to use. First step? Chopping up some onions and garlic!

Now let those chopped goodies  sit on the sidelines for a bit while you brown up spicy Italian sausage.

I decided I wanted chunky slices of sausage, but if you prefer you can remove the meat from the casing and brown it that way. If you do it my way, let it cook until it’s almost done. Then remove them from the pan and slice them in 1/2 inch rounds.

Then throw it back in the pan with the onion and garlic. Cook that (on medium heat) until the onion is nice and tender.

All that’s left is to throw in a big can of crushed tomatoes and a little bit of heavy cream. What do you get? This beautiful pink sauce!

Oh, and don’t forget the pasta! I like a nice penne with this sauce, but bow-tie or fusilli would work too.

Toss everything together and top it with some chopped basil and Parmesan. Then enjoy it like Antoine did– he went back for third and fourth helpings!

Tomato Cream Sauce With Spicy Sausage

Serves 4

Adapted From Bon Appetit

• 1 lb penne pasta
• 1 lb spicy Italian sausage
• 28 oz can of crushed tomatoes
• 1/2 cup heavy cream
• 1 large onion, diced
• 3 garlic cloves, diced
• 1/3 cup basil, chopped
• 1/2 cup Parmesan, grated
• Salt
• Pepper

Heat a skillet with deep sides over medium heat. Add sausages (no need to add olive oil, the sausage has enough fat to keep it from sticking) and brown on all sides until almost completely cooked through. Remove sausages and slice into 1/2 inch rounds. Return sausage to the skillet and add the diced garlic and onion. Cook until onion is tender (about five minutes).  Add the can of crushed tomatoes and heavy cream. Bring to simmer and cook for another three minutes. Add salt and pepper to taste.

In the meantime, bring a large pot of water to boil and add a few dashes of salt and a dollop of olive oil to the water. Cook the penne for 8-10 minutes (until al dente). Drain in a colander and return the pasta to the pot. Pour sauce over pasta and mix well. Spoon into bowls and top with a generous pinch of chopped basil and Parmesan.

No, we didn’t get a kitten. Gross. Sorry, I have no soul. Cats kinda gross me out. But I know a lot of people find them cute. So, this kitty picture is supposed to butter you up and make you forget we’ve taken a month long hiatus!

We had a lot going on— Antoine got a new job and is starting a masters program and I’ve been busy at work. But we still LOVE food and we will be back in full blogging force this weekend.

Even more exciting, I am entering Project Food Blog and will be competing with other top food bloggers! I’ll be posting some challenge posts and will absolutely need your votes! Stay tuned for info on that.

We’ll be cooking all weekend just for you!

Last weekend Antoine and I hit up the farmer’s market in hopes of buying some duck breasts. They were out of duck, but we did happen upon some perfect looking kirby cucumbers. They are so little, green, and adorable that I couldn’t resist buy a few…pounds. Seriously, we got a ton. Of course, what does one do with kirby’s? Make pickles! Antoine loves pickles. I do not love pickles. In fact, if a pickle touches anything I’m intending to eat, I can’t eat it. That’s how much I dislike the things. But, the idea of pickling intrigued me so I decided to give it a whirl. And you know what? I’m now obsessed with pickles. I’m so in love with them you might want to start calling me Snooki.

Ooooh, look how pretty! After we got home with these babies I started research hpw one pickles. It’s complicated! So, I decided to try a quickie refrigerator pickle. Since we had so many, I went ahead and tried two different kinds. First, I tried Smitten Kitchen’s Bread and Butter recipe. Sooooo good! Then, I decided to be brave and come up with my own spicy dill recipe. You know what? I impressed myself. Mine turned out fantastic too! First step, slicing them up!

After that, you really just have to make a brine and put it in a jar with the pickles (and whatever flavoring you want). Here, I added some fresh dill and onions to my jar.

The results were ahhhh-mazing! No, really. They were that good.

Spicy Dill Pickles

• 1 lb kirby cucumbers, sliced into 1/4 inch rounds
• 1/2 a large white onion, chopped
• 1 1/2 cups apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 3 tablespoons kosher salt
• 4 sprigs fresh dill
• 1 teaspoon black peppercorns
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon mustard powder

Place onion and sliced cucumbers in jar (you may need to use two jars if you don’t have a jar big enough). Place sprigs of dill in jar.

Place spices, sugar, vinegar, and water to a sauce pan and bring to a boil.  Let the liquid cool completely. Pour liquid over pickles, screw lids onto the jars, and refrigerate for at least 4 hours before eating.

And….we’re back! Summer’s been crazy for Antoine and I– we’ve gone to weddings, been on business trips, and taken fun mini-vacations with friends. It’s been a blast, but the blog has suffered a bit. But not to worry, we’re back with a vengeance and have been cooking up a storm.

A few weeks ago Mad Men premiered and we are both obsessed with it. More specifically we both have a major crush on Joan (hey, I’m not afraid to admit to a little girl crush….seriously, those hips, the hair, the clothes!). In honor of the new season, I decided to whip up a 60s inspired meal that we could eat while watching. And what’s more Susie Homemaker than steak and potatoes? I mulled over my tater option— mashed, au gratin, roasted— before settling on twice baked. My friend, Patrick, makes fantastic ones so I texted him for his recipe and made a few alterations.

First, you’ve got to pick your spuds. You want pretty big ones since you’ll be scooping out the insides to make a bowl (little ones won’t hold up to the scooping as well). You just have to bake them. Then you scoop out the starchy goodness inside.

Now, dont you dare throw out that scooped out potatoes! You’ve got to use that for your filling. Just mix it with some sour cream, milk, cheddar, and a few spices and put it back in the potato canoes. Sprinkle some (or a ton if you’re like me) cheese on top and bake them for an0ther 20 minutes.

Antoine had never had one of these babies (who didn’t grow up eating these?!) and I’m almost positive he fell for me all over again after I served him one.

Twice Baked Potatoes

Adapted from the wonderful Patrick O’Neil

Serves 4

4 Large Russet Potatoes

3 Tablespoons Milk

3 Tablespoons Butter

3 Tablespoons Sour Cream

1/2 Cup Grated Cheddar Cheese (plus extra to sprinkle on top)

1 Teaspoon Paprika

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1/2 Teaspoon Fresh Grated Pepper

Preheat the oven to 375. Pierce potatoes with a fork and place them directly on the oven rack. Bake for 1 hour- 1 1/2 hour until potatoes a knife slips easily in and out of potato. Let cool 10 minutes.

Slice off top third of the potatoes and scoop filling into bowl making a little canoe with the potato shells— leaving enough of the potato inside so that it’s not flimsy.

Mix scooped potato filling with milk, sour cream, cheddar, and spices. Spoon back into the potato shells and sprinkle a little more cheddar on top. Bake until heated through, about 15-20 minutes. Put them on plates and enjoy!

Now there are a few ways to make this succulent French entree, and from what I can tell most involve an oven. However, since these few posts are dedicated to a very special couple stranded in the throws of that “City of Lights” some of us call Paris. Having  an apartment with an oven can be hard to come by. That being said, here’s a Chicken Cordon Bleu you can make right over the stove…

Bacon!

Chicken!!

Make your bed…

and lie in it!

Yeah I know…mouthwatering…

Ingredients

Chicken Breast, thinly sliced

Bacon Strips

Toothpicks

Swiss Cheese

*If you want to bread the chicken, you’ll need a traditional breading ensemble. A flour bath to an egg bath to a bread bath. Flour, egg, bread crumbs, pan.

All you have to do is light a medium fire under a pan. Then place bacon strips across, enough for about two strips per chicken cutlet. Make sure not to cook the bacon until crispy, just until it’s cooked but still limp. Take the bacon off to dry a bit on a paper towel and begin to cook your chicken. All you want to do with your chicken is to cook it through, you know where the chicken turns white. That’s about 4 minutes on either side. Now for the hardest part. Place chicken on a plate with bacon strips across and thin slices of swiss curled up over that, and try not to burn yourself. Wrap the chicken over the bacon and cheese and stick with toothpicks to stay. Now back in the pan for 7-10 minutes, long enough for the cheese to melt, and then presto! Welcome to the neighborhood of Chicken Cordon Bacon.

So, here’s my second attempt at a wallet-friendly meal that’s really easy to make. I’ve actually been making this for Antoine since we started dating. See, when we first started seeing each other, I didn’t want to spend all my time in the kitchen, I wanted to spend it with him (awwww, mushy I know). At the same time, I wanted to impress him with my culinary prowess. So my focus was really at delicious meal that could be on the fly.  Pesto was the perfect solution. When you make it at home it tastes fresh. Even better, it only takes a few ingredients and all you have to do is pour it over pasta.

Now, I have a food processor to mix everything in,  but you could use a blender if you don’t have one. First step is to blend the nuts and garlic. Most pesto recipes use pine nuts. I use those, but I like to throw walnuts in as well for flavor. Along with those two ingredients, I add a ridiculous amount of garlic (yeah, I didn’t really think about garlic breath when we first started dating. I never claimed to be a genius!).

Once you blend those together (just until they’re in a chunky paste), you add the most important ingredient. BASIL! Pesto needs lots and lots of the fragrant herb. I usually buy two or three bunches to stick in.

After that you just need to drizzle in the olive oil to make it into a sauce and then blend in some Parmesan cheese. The finished product will look like this…

After that, just pour it over some pasta and top with a bit more Parmesan. Full disclosure: This recipe makes enough to feed Antoine and I for two nights. I use half the sauce, then freeze the other half for another night. If you’re going to freeze it, put it in a storage container and pour a thin layer of olive oil over it before sealing it up with a lid. The olive oil prevents the basil from discoloring and looking icky when you freeze it.

Walnut Pesto

Serves 4

• 5 cups basil
• 1/4 cup walnuts
• 1/4 cups pine nuts
• 10 cloves garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb fettuccine

Put walnuts, pine nuts, and garlic into a food processor (or blender). Process until a chunky paste forms. Add basil, salt and pepper. Process until well mixed well. Slowly add olive oil. Mix until smooth. Add Parmesan and mix until incorporated.

In the meantime, boil water for the pasta. Cook pasta until it’s al dente (most pastas take about 8-10 minutes). Drain and transfer to a serving bowl. Pour pesto over pasta and mix. Serve with a little extra Parmesan on the top.

I’m excited to announce that we had our first recipe request. Two of our friends moved to Paris and one of them (Hi Leezle!) asked if we could come up with some easy, wallet-friendly recipes that she could try out while she is there. She also requested some French inspired dinner ideas, but I’m leaving that to Antoine since he’s more of a Francophile than I am. After much thinking, I came up with a stuffed chicken breast recipe. I used what I had in the fridge (mozzarella, roasted red peppers, and basil), but what’s great about this recipe is that you could put almost anything in there.

First step is to flatten your chicken breasts. Put it between two sheets of plastic wrap and use a mallet (you can use the back of a skillet too) to flatten it so it’s about 1/4 inch thick.

Next, just add your fillings. Like I said before, you could really add anything to these. We had a jar of roasted red peppers, so I wanted to use those (along with some mozzarella and basil). But you could do slices of ham and swiss, or some mushrooms and provolone.

Then you just have to roll them up . It’s important to roll them tightly so your filling doesn’t come out in the frying pan. Once it’s rolled, use toothpicks to secure.

After that, dredge them in flour and stick them in a hot pan (coated with a bit of olive oil) and brown on each side for about 4 minutes.

Once they’ve browned on both sides, take them out of the pan and set them aside on a plate. Then, pour 2 cups of white wine (I like to use pinot grigio) into the skillet and bring it to a boil. Let it simmer for another 5-6 minutes until the liquid reduces by half. Then put the chicken back into the skillet, cover it with a lid, and let it simmer in the wine for another 6-8 minutes. Finally, put it on your plate, sprinkle it with a bit more cheese, and enjoy.

Red Pepper and Mozzarella Stuffed Chicken

Serves 2

2 chicken breasts

1/2 cup flour

4 tablespoons chopped roasted red peppers

1 tablespoon minced basil

1/2 cup shredded mozzarella

2 cups white wine (I like Pinot Grigio)

1 tablespoon olive oil

Salt

Pepper

Toothpicks

Place 1 chicken breast between two sheets of plastic wrap. Using a mallet (or the back of a small skillet) pound the chicken breast so that it’s 1/4 inch thick. Repeat with the other chicken breast. Sprinkle the chicken with salt and pepper. Sprinkle red peppers, basil and mozzarella on the flat chicken breast (reserving a little of the mozzarella to put on top of the chicken when done). Starting at one side, roll the chicken breasts tightly and secure with tooth picks.

Dredge the rolled chicken breasts in flour. Heat olive oil in a skillet over medium heat. Add chicken breasts and brown for 4 minutes. Flip and brown the other side for 4 minutes. Remove from pan and set aside.

Pour wine into hot skillet and bring to a boil. Let simmer for 5-6 minutes until liquid reduces by half. Put the chicken back into the skillet and cover with a lid. Cook for another 6-8 minutes until done.

Before serving remove the toothpicks!