Recipes

Rosemary Balsamic Apricot Glazed Chicken Thighs

~ Marlee And Christie ~ 2 Comments

Happy Father’s Day!

Want to really impress your dad/husband? Make these delicious chicken thighs and make your father’s day extra special! What makes these thighs special is the mouthwatering combination of fragrant rosemary, tangy balsamic, and sweet apricot preserves.

These babies are a definite crowd pleaser and super easy to make!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Rosemary Balsamic Apricot Glazed Chicken Thighs 

Ingredients 

  • 1 Cup Apricot Preserves
  • 2 Tablespoons Thick Balsamic Vinegar
  • 1 1/2 Tablespoons Rosemary (Chopped)
  • 1 Teaspoon Crushed Red Peppers
  • Kosher Salt
  • Pepper
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Cornstarch
  • 4-6 Chicken Thighs (Boneless and Skinless)*

Step 1: 

 Remove the chicken from the package, rinse with warm water and pat dry with paper towels.

Step 2: 

Season the chicken liberally with kosher salt and pepper and set aside

Step 3: 

In a small bowl, mix together the apricot preserves, balsamic, rosemary, and red peppers together. Spoon about half the mixture over the chicken thighs. Cover the chicken with plastic wrap and set in fridge for at least half an hour.

(The longer in sits, the more flavor it will soak up!)

Step 4: 

When you’re ready, preheat the oven to 350°F. Take the chicken out of the fridge while the oven heats up. Place chicken in oven safe dish or pan. Cook for 45-50 minutes or until internal temperature reaches 165°F.

*If you want to use chicken thighs with the bone in, cook for 50-60 minutes.

Step 5: 

While the chicken is cooking, take the remaining marinade and place in a sauce pan. Combine with the half a cup of chicken broth and bring to a boil.

When the mixture is hot, pour a little of the hot liquid out into a small bowl. Mix in 1 tablespoon of cornstarch. Stir until cornstarch dissolves. Pour back into marinade and chicken broth mixture. Lower the heat, and let simmer.

Step 6:  

When the chicken is cooked, remove the oven and and cover with the sauce. Serve and enjoy!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Homemade Pickles

~ Marlee And Christie ~ Leave a comment

Happy Friday! Today’s recipe is a fun one, homemade pickles! After going to Joan’s on Third and falling in love with their pickles we were determined to figure out a way to make them at home.

What’s great about homemade pickles, is that you can basically season them the way you like. Don’t like mustard seeds? Add juniper berries! Not a fan of garlic? Well, now, that’s just crazy! Who doesn’t like garlic? Only crazy people that’s who, unless you’re allergic, then that’s okay.

Anyways, this recipe is pretty awesome (if we don’t say so ourselves) and we think they’re actually better than Joan’s on Third! Sorry, Joan.

Happy Pickling!

TYL DIY Pickles

TYL’s DIY Pickles 

Ingredients

  • 2 lb’s Pickling Cucumbers*
  • 1 White Onions (Sliced)
  • 2 Tablespoons Kosher Salt
  • 2 Cups White Vinegar
  • 4 Cups Water
  • 1 1/2 White Sugar
  • 3 Tablespoons Salt
  • 1 1/2 Teaspoons Celery Seeds
  • 1 to 2 Tablespoons Garlic (Chopped)
  • 1/4 Cup Fresh Dill (Chopped)
  • 1 1/2 Tablespoons Mustard Seed (Yellow)

*You can also use Persian Cucumbers or English Cucumbers

Step 1: 

Either using a mandolin or a knife, slice the cucumbers to your thickness liking. Mix the kosher salt. Place the pickles in a colander and let the liquid drain out for about thirty minutes.

Step 2: 

After thirty minutes, rise and dry the cucumbers. Mix with onions and set aside in a bowl (or if you have them, two glass mason jars)

Step 3: 

In a large sauce pan, mix together: vinegar, water, sugar, salt, celery seeds, garlic, dill, and mustard seed. Bring to a boil, add more salt or sugar if needed.

Step 4: 

Transfer mixture to a heat proof container and let cool to room temperature. When cool, pour the liquid over the cucumbers. Cover the jars, and place in the fridge and let cool completely.

TYL DIY Pickles

Traditional Pork Carnitas

~ Marlee And Christie ~ 1 Comment

Happy Pre Taco Thursday! Today’s recipe is not only easy, but super delicious and a definite crowd pleaser.

We made these for a family dinner and everyone loved them! Did you know that carnitas translates to “little meats” and is typically made by braising the pork in oil or traditionally lard. Obviously our recipe doesn’t involve cooking the pork in lard or oil, but cooking it in the next best thing: BEER!

Remember when you get your pork shoulder/butt don’t trim the fat! The fat helps keep it juicy and gives it SO MUCH FLAVOR.

Pork Carnitas

Traditional Pork Carnitas 

Ingredients

  • 6 pounds of pork shoulder/or butt
  • Kosher Salt
  • 3 Tablespoons of Vegetable Oil
  • 2 Bottles of Modelo or Your Favorite Beer
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 2 Teaspoons Chipotle Chili Powder
  • 2 Teaspoons Chili Powder
  • 1/4 Teaspoons Cumin
  • 4 to 5 Tablespoons Garlic (Minced)

Step 1: 

Preheat your oven to 350°F.

Step 2: 

Depending on the size of your meat, you may want to cut the meat into manageable size chunks. Season both sides of the pork liberally with kosher salt.

Step 3: 

In a cast iron pot/dutch oven/or pot, heat your vegetable oil. When the oil is hot, brown all sides of the pork. Remove from the pan and and blot them dry with paper towels.

Step 4: 

Pour in two cups of beer to deglaze the bottom of the pan of all the delicious brown bits. Next add the cinnamon sticks, the bay leaves, chili powders, cumin and garlic. Stir until everything is mixed together.

Step 5:  

Next, add the pork back to the pot. If needed add a little bit more beer (or water if you’re out) to cover the pork about two/thirds of the way. Place in the oven uncovered for about 3.5 hours.

Step 6: 

When the meat is ready, remove the meat to a platter and let cool. Strain the cooking liquid and return to the pot. Skim as much fat off the top as you can. Turn on the heat and bring the liquid to a boil and then lower the temperature.

Step 7: 

While the liquid is reducing, allow the meat to cool until you can handle it. Shred the meat. Return the meat to the pot with the reduce liquid and serve.

Pork Carnitas

Cookie Dough Ice Cream

~ Marlee And Christie ~ Leave a comment

Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.

We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients 

Step 1: 

First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Step 2: 

In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.

Step 3: 

In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.

Step 4: 

Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.

Step 5: 

Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.

Step 6: 

When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.

Step 7: 

Transfer to a freezer safe container and place in the freezer until firm. Enjoy!

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Rosemary Butter

~ Marlee And Christie ~ 3 Comments

Like our Rosemary Salt, rosemary butter is the absolute best. It can be used with almost anything. And if rosemary’s not your thing, you can use your favorite herb, parsley, dill, tarragon, thyme, you get the picture.

We used ours with mashed potatoes, beef burgundy (can’t spell the original name, and I’m too lazy to spell check/check google, Christie is currently yelling at me for being so lazy) boeuf bourguignon, minestrone soup, basically everything we’ve made recently, this butter was used.

Rosemary Butter

Rosemary Butter

Ingredients 

  • 1 Stick Salted Butter (Room Temperature)
  • Fresh Rosemary (Finely Chopped)

Step 1:

Make sure your butter is a room temperature. Put the butter in a bowl and slightly break it down.

Step 2: 

Next, add the chopped rosemary. Mix until combined. Place in the fridge until set, or use immediately.

Rosemary Butter

Nutella Oatmeal Risotto

~ Marlee And Christie ~ Leave a comment

Old Fashioned Oatmeal never seemed so sexy! This dish is a guilty pleasure; it’s so creamy like a risotto, the trick is to keep stirring it on medium low heat.

The texture comes out almost soufflé -like. The flavor is basically a Nutella churro, if you don’t like that, you might have burned off your taste buds.  Again, you’re welcome.

Nutella Oatmeal "Risotto"

Nutella Oatmeal Risotto

Ingredients

  • 1-2 Tbs of Nutella (don’t hesitate to use more)
  • 1/2 cup of old fashioned oatmeal
  • 3/4 cup of milk
  • 1/4 cup of water
  • cinnamon
  • vanilla extract

Step 1:

Heat up milk and water in a saucepan.

Step 2:

While it’s heating, add the Nutella, cinnamon, and vanilla. Whisk it all together.

Step 3:

When liquid is boiling, add the oatmeal. Stir constantly for 5 minutes, or until it’s thickened.

Step 4:

Plate it and dust some powdered sugar on top. It’s addictive!

Nutella Oatmeal "Risotto"

Rosemary Salt

~ Marlee And Christie ~ Leave a comment

So you bought a bushel of rosemary to make a delicious meal, but what do you do with all that extra rosemary? Make rosemary salt of course! DUH!

You can feel extra fancy and use this rosemary salt for so many savory things, make a soup with it or use it as a garnish salt, either way you will love it. Don’t love rosemary, try this recipe with thyme, basil, dill or whatever floats your boat!

Rosemary Salt

Rosemary Salt 

Ingredients 

  • 1 Cup Kosher Salt
  • 3 to 4 Large Sprigs of Fresh Rosemary (use more if you want)

Step 1: 

Chop the rosemary finely.

Step 2: 

Place one cup of Kosher Salt and the chopped rosemary to a mini food processor. Pulse until combined.

Step 3: 

Use on basically everything.

Bacon-Apple Jalapeño Poppers

~ Marlee And Christie ~ 2 Comments

Today’s recipe actually comes from one of our favorite Food Network Stars, Aarti Sequoia. These Bacon-Apple Jalapeño Poppers are the absolute best.

Anything wrapped in bacon is awesome, but the combination of spicy jalapeño filled with  green apples, green onions and cream cheese all wrapped up in salty bacon is just a slam dunk!

jalapenos

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers 

Ingredients 

  • 1 8oz package cream cheese (room temperature)
  • 6 green onions (roots sliced off, fine dice)
  • 1 large Granny Smith apple (finely diced)
  • Kosher Salt
  • Fresh Ground Pepper
  • 20 large jalapeños
  • 20 strips thick cut bacon (cut into halves)

Step 1: 

Preheat your oven to 375°F. Line a sheet pan with foil, parchment or a slip mat.

Step 2: 

In a large bowl, stir the cream cheese until begins to break down. Add the apples and the green onions. At this time, stir in some fresh cracked pepper and a pinch of kosher salt.

Step 3: 

Wearing a pair of gloves (THIS IS IMPORTANT), slice the jalapeños lengthwise. Next, deseed them by either cutting out the membrane or scoop it out using a small spoon.

Step 4: 

Using a pastry bag (or our handy ziplock/pastry bag tip), pipe the filling into the hollowed out jalapeños. Then, wrap the jalapeños with the bacon pieces. Secure the bacon to the jalapeños using a toothpick.

Bacon-Apple Jalapeño Poppers

Step 5: 

Line the poppers on the prepared sheet pan. Cook the poppers for 30-40 minutes, or until the bacon is cooked and browned on the bottom.

Bacon-Apple Jalapeño Poppers

Peaches says, “BACON?! You share with me?”

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

“You. Give. Me. Bacon.”

Bacon-Apple Jalapeño Poppers

Step 6: 

Allow to cool for at least five minutes, and then serve!!

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Red & Yellow Smoothie

~ Marlee And Christie ~ Leave a comment

After a night out of partying, the best way to start your Saturday is by making our Red & Yellow Smoothie. Packed full of fruit and protein, you can’t go wrong.

Also, coconut water is AWESOME. Do you know how many benefits it has?

  • It aids in weight loss.
  • Helps with blemished skin (working from the inside out!).
  • Makes hangovers more bearable by replacing lost electrolytes. 
  • Aids in digestion because it’s packed full of fiber, and can help reduce acid reflux. 
  • Coconut water is the ultimate hydration hack. It’s more powerful than any sports drink or energy drinks. “Coconut water serves as an excellent replacement medium with 294 mg of potassium and 5 mg of natural sugar per glass, unlike your favorite sports drink that only contains half of the potassium content and five times the amount of processed sugar.”
  • It can also help reduce high blood pressure. 

Red and Yellow Smoothie

Red and Yellow Smoothie

Red & Yellow Smoothie 

Ingredients 

  • 1 Cup Frozen Pineapple
  • 1 Cup Fresh Raspberries
  • 1 14oz Container of Pineapple Coconut Water
  • 1/2 Cup Frozen Peaches
  • 1/2 Cup Frozen Strawberries
  • Splash of Orange Juice
  • 3/4 Scoop Vanilla Protein Powder

Step 1: 

Put the pineapple, raspberries, peaches, strawberries, juice and water in the blender. Blend on lowest speed for one minute.

Step 2: 

Turn the blender to high, and add the protein powder. Blend for at least two minutes. Pour into cups and enjoy.

Red and Yellow Smoothie

Fried Pickles

~ Marlee And Christie ~ Leave a comment

Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!

These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)

Fried Pickles

Fried Pickles

Fried Pickles 

Ingredients

  • 1 jar of Clausen Pickles, whole
  • 1 cup Beer
  • 3 cups flour (1-2 for batter, 1 for dredging)
  • Vegetable Oil
  • 1 cup of cornmeal
  • 1 teaspoon cayenne
  • 1 tablespoon garlic salt
  • 1 teaspoon season salt
  • 1 teaspoon onion powder
  • pepper

Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.

Step 2:  In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.

Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).

Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.

Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.

Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!

Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).

Fried Pickles