Monthly Archives: November 2010

Balsamic Chicken and Peppers

This is the perfect dish that you can whip up in the matter of minutes. Prep time is very minimal and cooking takes under an hour. I served mine over rice but this can also be served over pasta or quinoa.

Balsamic Chicken and Peppers

3-4 bell peppers
1/2 cup of balsamic vinegar
1/4 cup EVOO
1/2 cup of organic chicken broth
4 cloves of garlic, minced
1 tablespoon dried basil
1/2 tablespoon of Italian Herb Seasoning
1 pound of chicken

Heat oven to 375°F

Slice bell peppers in to strips. Mix balsamic vinegar, EVOO, chicken broth, garlic, basil, and italian herb seasoning in a small bowl. Add in the ppeers and mix with the dressing.

Place chicken in a baking dish that has been covered with EVOO. Coat the chicken with the pepper and balsamic mixture. Loosely cover the baking dish with tin foil and put in oven for 30 minutes. After 30 minutes, mix the peppers around. Put back in the oven for another 20 minutes until chicken is no longer pink.

Serve over rice, pasta, or quinoa and serve!


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Thanksgiving and all of it’s glory

Not only do I want to show off my Thanksgiving stuffing recipe but some pictures that were taking during the Thanksgiving festivities.

First let’s capture the audience with a shot of a baby. My cousins Jami gave birth to Eliana Rose just three weeks ago! Her party dress won everyone over.

My adorable puppy (dog, really) Cosmo. He ate whatever ingredients I dropped, gluten free and all.

Most people that I know, know me as a crazy cat lady. And this is the reason why. Hi Murphy, thanks for helping me make the macaroons.

Can’t forget the cutest parents ever. This is where I came from and this explains why I am the way I am. Hahaa love them.

Every year we have to take our Holiday photo that my mom attaches to the cards to show how much everyone has grown up and all that jazz. A few pictures, just a few, end up looking nice and like we are all normal and whatnot.

But most of them end up like this.

Or this.

And who can leave out a group shot. A group shot where EVERYONE looks good! It’s very rare. And it only took 3 shots. Cosmo even got in on the party.

Now, to the food!

My plate was piled high with turkey, my gluten free stuffing, roasted brussels sprouts, roasted yams and carrots, sweet potato mash, and cranberries.

Gluten free Stuffing

1 loaf of gluten free bread, cut in to cubes (I used Udis)
Extra virgin olive oil
Salt and pepper to taste
4 cloves of garlic, minced
1 tablespoon of thyme
1 tablespoon of rosemary
1 large onion
4-5 stalks of celery, chopped
4 apples, cut in to cubes
1 cup of dried cranberries
Chicken stock

First you want to make the bread cubes for the stuffing. Cut the loaf of bread in to cubed and place on a baking sheet that has been lined with parchment paper and covered with EVOO. Throw the salt, pepper, garlic, and your spices on the top of the bread cubes.  Place them in a 400°F oven. Every 5-10 minutes take out and mix up the batch. When the bread cubes start looking toasted and taste crunchy, pull the mixture out of the oven. Put aside until it is time to make your stuffing.

Chop up your onion, celery, apple, and cranberries. Saute the onion and celery with more EVOO and salt and pepper until the onion is translucent, about 10 minutes. Then throw in the apples and cranberries for another 5 minutes.

Mix your bread cubes in a large bowl with the onion, celery, apple, and cranberries. Slowly add in chicken stock until it is moist enough. I used about 1 1/2 cups. But it depends on your liking. Place the mixture in a 13″x9″ baking dish. You can refrigerator the stuffing until 30 minutes before dinner is served. Place in the oven with turkey, or what ever else is in the oven at the time, at whatever temperature. The nice thing about this is you don’t have to fuss with the temperature or timing of the stuffing, it just needs to be hot!

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Cranberry Almond Coconut Macaroons

I hope that everyone has had an amazing Thanksgiving this year! I can say that this has been, by far, the best Thanksgiving I’ve had. With the newest addition to our family, Eliana Rose, and Grandma Hutie being at the table this year it made it a very full and eventful dinner.

With this being my first gluten free Thanksgiving, I had to make a few changes. 1. No stuffing. At first, this made me really upset and I kept thinking about how much I just wanted to gorge on my mom’s famous 1 stick of butter sausage stuffing. However, I made my own. And it was way better then I thought it would be, and I found myself not missing the other stuffing at the other end of the table. My family even tried mine! And they liked it! 2. No pie. All that pie crust would send my stomach in to a frenzy. So I made what I have found that every person in my family enjoys, macaroons! I remember macaroons always being present at every holiday of ours. From birthdays to Thanksgiving to Passover. My grandmother would make them, and I think that if she were around to try mine, she would have approved and gone back for seconds.

The macaroons were a hit, they were light and fluffy with just enough almonds and extract to really intensify that macaroon flavor that everyone loves. The dried cranberries were such a good addition, I got them at Whole Foods and they were “infused with apple juice” (which apparently means delicious in their terms)

Cranberry Almond Coconut Macroons
Original recipe from Sophisticated Gourmet

3 cups of shredded coconut
3/4 cup of sugar
1/2 cup of dried cranberries, chopped
1/4 cup of almonds, sliced
3/4 cup of egg whites (from about 5 large eggs)
1/8 teaspoon of vanilla extract
1/8 teaspoon almond extract
1 cup of milk chocolate chips (or dark chocolate)

Cook the coconut,  sugar, cranberries, almonds, and egg whites in a medium saucepan. Heat over medium low heat for about 10 to 15 minutes, stirring frequently. The mixture will look creamy, and slowly become drier as it heats. Take the pan off the heat when the mixture no longer looks creamy, but still looks sticky. Take off the heat and add in your vanilla and almond extract. Put the mixture in to a small bowl and place in the refrigerator for 30 minutes.

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Make 1 inch sized balls either with your hands or an ice cream scoops (spring loaded works best). Line them evenly on the baking sheet and place in the over for 25-30 minutes. When the macaroons are done in the oven they will look golden.

Wait for the macaroons to cool completely before you put the chocolate on the top.
Melt a cup of chocolate and spoon over the macaroons. Store in the fridge until they are ready to serve.

Click to see step by step directions with images
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Yesterday during our lunch break, a few of us decided to head down the road to Ridgefield. To be honest, there is not much there but large houses, cute dogs, and The Aldrich. I was alway curious to check out this contemporary museum, but have hesitated since it is a pretty good distance from where I actually live. But from work, it was only about a 20 minute drive. And the drive was well worth it.

The exhibit that was on display that we went to see was the KAWS exhibit. For those of you who are unaware of who KAWS is, I’m almost sure you have seen some of his paintings or sculpture somewhere. They are unforgettable and once of a kind.

From his sculptures

To his pop culture work with Kanye West

Brian Donnelly, aka KAWS, is a Brooklyn based artist and designer who started in the graffiti world and quickly progressed to a more recognizable artist through his street art. Taking the culture and characters that we know and love universally and twisting them to make them humorous and witty.

All that I had on me yesterday was my iPhone, so I snapped a few quick shots of the exhibition myself. Apparently to take pictures, you have to have somebody be in them as well.

If you live in Connecticut, please don’t pass up the chance to see the KAWS exhibit, it is by far one of the best and most interesting exhibits to come to this state in a very long time, and it shouldn’t be missed.

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Jacqueline Pytyck

Two months ago I contacted Jacqueline Pytyck of Jump Illustration about a tattoo that I asked her to help me create. Her illustrations are gorgeous. They are feminine and delicate, and her attention to details amazes me.

We worked back and forth, me taking her advice and her taking mine. We worked very well together and I got more then what I expected. From my tattoo Jacqueline submitted the artwork to Threadless. The scoring is over, but you should still check it out! I don’t want to show off (not just yet!) what she created for my tattoo because I would rather show it when I have it all completed. The process will be a long, and expensive trip, but I cannot wait to have a piece of Jacqueline’s artwork on me. She was so great to work with and it an amazing artist. Everyone should check out her blog as well as her website.

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Sicky icky

I apologize for the lack of updates. For about a week now I have been a bit under the weather, but it really hit this weekend. So I am going to make this short and sweet before I pop some nyquil and have crazy dreams.

My perfect cure for sickness, chicken noodle soup. I made this very quickly and out of food that I had left over from other meals I’ve made. Most of it is left over ingredients from the Spicy beef and noodle soup.

This is what my bedside table has looked like for 3 days now.

I made a small batch so I will use those measurements and you can double them if need be. This was good for about 6 bowls of soup.

Chicken Rice noodle Soup

2 chicken breasts, cooked and shredded
4 cups of chicken broth
1 cup of water
1 shallot, diced
2 carrots
3 oz rice noodles
1/2 tbsp of cumin
1/2 tbsp rosemary
1 tsp of cayenne pepper (because who doesn’t love a little kick)

Boil the chicken in a pot of water until no longer pink in the middle.
While the chicken is cooking, bring the chicken stock and water to a boil. Add in the shallots and the carrots. When chicken is done and carrots are soft, add in the shredded chicken and your rice noodes. Stir for a few minutes. Then add in your cumin, rosemary, and cayenne pepper. Stir for another 10 minutes.

See! Quick and easy! Hopefully I will be better by Thanksgiving to enjoy turkey with everyone else!

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