finding time for cooking | for the time-starved or curious culinary adventurer

Easy Sesame Chicken

May 19, 2020

How have I not tried this recipe before?! An easy sesame chicken recipe should be my catnip.

This is one of those things that has sat on my Pinterest board for a couple years now, and every week I look at it and then pass it over for something else. Why? I have no idea.

Sesame chicken is my jam when I get Chinese food. But over the winter break I decided to give it a try since it looked simple and I was already making a dessert as well. And I’m so glad I did—this recipe is simple, delicious, and mostly healthy. You can add whatever veggies you want and it can be ready in the time it takes to cook your rice.

The one major change I’ve made is to double the sauce recipe…I like my sesame chicken SAUCY. But I’ve kept the original amounts in the recipe below, and then I just always double it.

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“If Egg Nog Was Good” Bourbon Milk Punch Cocktail

May 14, 2020

A few months ago, if anyone had told me I’d be obsessed with a cocktail that includes bourbon and dairy (with the exception of a boozy milkshake), I’d have thought they were crazy.

But here we are…

What is a milk punch?

So apparently “punch” is from the Sanskrit word pañc, which means “five”…five ingredients, in this case. I can neither confirm nor deny but that sounds pretty cool. A milk punch is a classic but flexible cocktail formula: generally including liquor, sweetener, milk and/or cream, and vanilla, usually with a nutmeg garnish. There’s more fascinating milk punch history here.

Apparently we’re in the midst of a milk punch revival. I’d never really heard of them until recently, and then all of the sudden started to notice them on menus. I first tried a clarified milk punch (having a major moment) at George’s Bar in Louisville, and it was amazing! I am, however, too lazy to clarify milk myself…

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Dark Chocolate Bundt Cake With Peanut Butter Glaze

May 10, 2020

One day I had a day dream. I dreamed of a dark, moist, bittersweet chocolate bundt cake paired with an intensely peanut butter glaze. Like SUPER peanut butter-y, that kind of sweet/salty combo that’s amazing.

Problem was, finding a glaze that matched my vision was way harder than I thought it would be. Finally after quite a bit of digging, this came onto my radar, and with a few tweaks it was absolutely perfect.

This was one of the first things I baked after the “shelter in place” orders started, and I quickly realized how dangerous my stress baking habit was going to be. Thankfully I dug up the willpower to take two pieces for myself and gift the rest to a co-worker…with a 6-foot distance 🙂

I often find bundt cakes dense and dry, but this cake is the complete opposite…rich but light, super moist, almost fluffy. The glaze is a little sticky, but keeping it from getting too sweet helps the textures and flavors balance out. And the chocolate and peanut butter combo can’t be beat.

I love how easy this cake is to whip up as well! Other than just mixing up the chocolate portion ahead of time, this cake batter comes together in just a few minutes, then is in the oven with very little hands-on effort.READ THE POST

Grilled Zucchini & Corn Pizza With Marinated Feta

May 3, 2020

This grilled zucchini pizza tastes of SUMMER to me. And after a chilly, rainy spring, I sure am ready for some summer. For fresh grilled corn on the cob, tomatoes bursting with flavor, strawberries that actually *have* flavor. And grilled pizza with silky grilled zucchini, charred corn, and salty fresh feta.

And the added benefit of not heating up the house…

I first figured out grilled pizza last summer, and once I “cracked the code”, I was obsessed with trying out different topping combinations. My favorite grilled pizza dough recipe gives you a peek at some of my favorite combos so far.

And this was one of them…I just didn’t get around to getting it posted for a bit, and then the summer bounty of zucchini and corn was out of season. It seemed cruel to post it and taunt you all with delicious produce that could never live up to its potential. So here we are headed into another summer.

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A Classic “Brown Derby” Cocktail

April 27, 2020

I was first introduced to the Brown Derby cocktail over a decade ago at an amazing little secret speakeasy called Prohibition.

Hidden behind a red London-style phone booth, I was transported to a time of jazz, silent movies, and delicious boozy drinks. I’d never really been around cocktails, but I was a convert.

Last weekend (for work reasons) I had Derby on the mind. The Kentucky Derby, that is. It’s the time of year when all of Louisville would have normally horse fever. Except it isn’t.

The horses won’t run on the first Saturday in May for the first time since World War II, and a lot of folks here are feeling the void of that spring rite. So the other night I decided to try whipping up a Brown Derby cocktail in honor of the Derby.

No, they’re not technically related, but that’s how my brain works 🙂

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Rye Port Manhattan Cocktail

April 19, 2020

Given the gloomy, chilly spring weather we’ve been having here, my cocktail game has had more of a fall vibe, and it seemed time for me to finally tackle one of the great classic cocktails, the Manhattan. Since I can’t ever just do the thing straightforward, I’m going with a rye port Manhattan.

Because, here’s the thing—I don’t like Manhattans. I think it’s because of the sweet vermouth that provides the distinctive flavor, which I don’t like. So I went looking for a Manhattan without vermouth, something that maintains that iconic flavor but that I actually *like*. Enter delicious ruby port…

What is a Manhattan cocktail?

The standard Manhattan has remained remarkably consistent over the nearly 150 years it’s been around. A basic Manattan is two parts rye whiskey, one part sweet vermouth, two dashes of bitters, and served “up” (chilled but no ice) with a cherry or twist (lemon peel).

The original might have actually been equal parts rye and vermouth, which for someone like me who does NOT like vermouth or sweet vermouth sounds especially gross.READ THE POST

10-Minute Stovetop Lemon Curd

April 15, 2020

The real question for this week is, why have I not made lemon curd before?!

I feel like you all are terrible friends for not making me try this earlier. Because, GUYS, this lemon curd is so easy and so delicious, and takes less than 10 minutes. You can do it while you’re waiting for your coffee to brew, or…other things that take around 10 minutes? I don’t know at this point. Regardless, it’s fast.

This lemon curd is quite sharp, but light and creamy. It’s perfect as a filling in simple crepes, topping a pavlova, or swirled through yogurt. Go nuts…layer it between cakes, spread it on toast, top coconut milk ice cream with it.

You might also like this pink grapefruit curd!

In doing some research, I picked up a couple tips that were helpful (and mentioned in the recipe card below). First, don’t use aluminum cookware because it reacts with the lemon juice. I used a small stainless steel saucepan, which works perfectly. It’s important not to use too much heat…a good medium flame should work.

And then I recommend stirring together the sugar with the egg, and then add the juice right as you’re putting on the heat. If you add the juice to eggs without the sugar, the acid in the juice will “cook” the eggs and you’ll get those little white bits.

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Easy Basic Crepes Recipe

April 11, 2020

It’s weird that I’ve never made crepes. For many people these are one of the most basic cooking (or baking?) recipes, a starter classic. For many of my friends these are a traditional must-have during the Days of Unleavened Bread in the spring. Whatever the reason, they just haven’t really been a part of my life.

If I’m being completely honest, the thin delicacy hasn’t given me the cravings that heartier, more satisfying carbs do (lookin’ at you apple fritters…). But after this, consider me a convert!

This basic crepes batter is crazy easy, and comes together in about 30 seconds. Let it rest for a bit (or make it up the night before), and then like…two minutes for cooking?? It’s crazy how easy this is.

It’s a blank slate flavor-wise, with just a tiny hint of sweetness. So you can keep it simple or dress it up with various sweet or savory flavors that complement your fillings. Ideally stick to herbs or spices, as they won’t affect the texture of the batter. A hint of dried mustard for savory could be interesting, and for sweet I tested out cinnamon and cardamom.

This is a perfect breakfast for one person as well…I made a half batch of the batter, cooked up three crepes, and then saved the rest of the batter for the next day. It’s flexible by nature.

Top with my homemade lemon curd (or grapefruit curd!), fresh berries, whipped cream, nutella and bananas, or anything else your heart desires.

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River Boyne Fizz: An Irish Whiskey Cocktail

April 5, 2020

With the warm weather FINALLY making an appearance, I thought it might be time to share a refreshing spring-y cocktail to keep you company. Sound like a plan??

This Irish whiskey cocktail uses bright and tart lemon juice, some sweet honey, and the bite of tonic water for something you could sip on all day. The River Boyne Fizz is perfect for a day by the pool, chillin’ on your deck, or for me reading in my sunroom with the kitties.

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One-Skillet Thai Ground Turkey Curry with Rice

March 29, 2020

It’s been a bit since I found a main dish recipe I really loved. I’ve had a few “okay” ones, but this…now THIS is worth sharing with you. It’s only recently I’ve started playing around with ground turkey (i’m a hamburger girl), and wouldn’t have thought to put it in a curry. But this easy Thai ground turkey curry is so lovely and comforting that I’m a convert.

This recipe really is quite versatile. I added zucchini as I like the green color it adds, and also as a way to cram some more veggies in. The first time I made this I also substituted sweet potatoes for the carrots (very thinly sliced, like matchsticks), and both were delicious.

What DOES matter is using really good quality coconut milk if at all possible. I’ve linked to one that I am currently using that I buy on Amazon, but try and find one without BPA-lined cans, guar gum and similar stabilizers, and with the highest fat content possible (don’t go “light”!). I think Trader Joe’s organic canned coconut milk is great as well.

This is so easy and adaptable that I’ve made it a few times in the past few weeks, trying to make sure I had it right. I made it in both a very large skillet and a stockpot (and both worked fine) so you may see both make an appearance in the photos below.READ THE POST

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