Have you ever had shishito peppers? We first got introduced a couple years ago at a sushi restaurant and since then they have been one of our favorite Japanese appetizers. Yum! Recently the farmer’s market near us has been selling them and we decided to try making some on our own. All you have to do is put a little olive oil in a pan, throw in and blacken the peppers then add some kosher salt at the end.
Warning: These are addictive.
Warning #2: We learned that “1 out of 10″ are extremely hot. My sister-in-law and I learned this the hard way when we went out and got the only hot peppers. Normally they are not spicy at all.
Warning #3: Nothing else…that’s it.
Over the holidays I was lucky to join my mom and some of her friends for a cooking class at The Four Seasons. Their chef specializes in helping you learn how to cook delicious, creative and healthy meals. All of the dinners we learned were one pot meals. Perfect, right!? I couldn’t think of anything better, as lately the urge for me to cook hasn’t exactly been there. But now that the holidays are over there’s no more excuses! (being pregnant I am forcing myself does not count)
This stuffed chicken recipe was my favorite from the night, though I will be sharing a great salmon, farro and even chili recipe! Apparently, this method of cooking the chicken has been voted one of the best ways (pregnancy brain, forget which magazine they said) as the wine makes it extra juicy. You simply stuff a chicken, brown it on each side in a dutch oven, pour in some wine then throw it in the oven for an hour. Simple enough right? I’d actually never stuffed a chicken before so this was fun for me. You can tell that I didn’t have twine, hence the large rope.
And a fun fact? I made this the night before the “end of the world” to prove to my husband he would go out with a good meal. Not really, well…kinda. This chicken turned out so delicious and will most definitely be on rotation for meals in this household. The prep takes about 10-15 minutes then you don’t have to worry about anything else. I served ours with a farro salad and sauteed spinach. Yum yum!
YOU WILL NEED:
1 (2.5-3lb) organic roasting chicken
2 tsp. sea salt
1/2 tsp. fresh black pepper
chopped veggies (see below)
1 Tbsp. olive oil
1 cup dry white wine
STUFF YOUR CHICKEN WITH:
1/2 onion chopped
1 celery rib chopped
6 cloves of garlic peeled
1 bay leaf
1 (2 inch piece) fresh rosemary minced
1 fresh lemon sliced thinly
Season with salt and pepper then tie with the twine. (or rope)
Heat your olive oil in a pot and cook the chicken for 5 minutes on each side.
Pour in the wine and put the top of the pot on.
Braise in the oven at 325 degrees for 60-70 minutes.
Let’s talk about the holiday months shall we? From Thanksgiving to New Year’s it’s an endless couple weeks filled with gatherings and soirees meaning cocktails, treats and more! I must say it’s a curse to be pregnant during this time of year, but no one judges you if you have an extra helping or two. To top on to all the holiday festivities, my mom, dad and I all have our birthday between the 8th and 17th of the month. That’s 3 cakes people. Did I mention on top of this, my aunt send her infamous holiday cookies and the bowl of holiday Reese’s we have in our house? I don’t know why I do this to myself when we know there’s no control.
So this year, my parents have been working on their eating and didn’t want a birthday cake. WHAT?! That’s like a 5yr old saying to me they don’t like Santa. Not allowed! Thanks to my friend Jake, I remembered this cake he made a while back while on a diet. Apparently it’s a Weight Watchers cake, but I cannot find the recipe. (can someone send if they see?) I went from memory of what he told me and added a little extra touch to make it pretty. Everyone was amazed once they learned what was in it!! It’s delicious!
1 box white cake mix
12 oz Diet 7-up
3 tablespoons unsweetened applesauce
1 box sugar-free strawberry Jell-O
1 container sugar-free/fat-free whipped topping
In a large bowl add 3 tablespoons of applesauce to your cake mix.
Next add 12 oz of Diet 7-Up. Mix, mix, mix.
Pour into a 13×9 pan and bake for 20-25 minutes at 350 degrees.
As soon as the cake comes out poke holes all throughout with a straw.
Use one cup of Jell-O mix (follow box) and pour all over the top.
Let the cake cool!
Use the entire container of whipped topping as your frosting. Place in fridge.
Add any decor and candles to celebrate!