Our Soy and Sesame Strip Steak is both alliterative and just about foolproof.Read More
Bae Rating: 2.5/5
Vibes: Floor pillows and a few glasses of wine.
Moroccan spiced chicken
- 4 chicken thighs (skin on)
- 2 tsp Cinnamon
- 2 tsp Coriander
- 1 tsp cardamom
- 2 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Ginger
- 1 tsp Turmeric
- 1/2 tsp Cayenne (plus more to taste)
- 2 tsp sea Salt
Garlic cous cous
- 1 tbs of garlic, minced
- Plain cous cous
- Chicken stock
- Sea salt
- 1 bay leaf
- I tbs Pour Olive Harissa Olive Oil (plus more for garnish)
Mint Yogurt Sauce
- 1 bunch fresh mint
- 1 bunch fresh dill
- 1/4 cup of Greek yogurt
- 1 tbs of honey
- 2 tbs of lemon juice
- 1 tsp of cumin
- 1/4 cup of Olive oil (plus extra)
- Sea salt & pepper
Moroccan Spiced Chicken
- Pat the chicken skin completely dry. I usually do at least 2 changes of a paper towel to get them as bone dry as possible. Bone dry skin leads to crispy chicken skin, so it’s worth the extra step!
- Combine all of the spices, and sprinkle the mixture evenly onto both sides of the chicken. Make sure they’re as evenly seasoned as possible, this is not a bland dish.
- Sear the chicken skin side down for 2-3 minutes on medium-high heat, or until the skin is crisp and browned (but not burned) and the spices are fragrant.
- Finish the chicken in a 400 degree oven for about 30 minutes, or until a meat thermometer hits 165. I usually take mine out at around 160, and let the residual heat cook the chicken through to 165 as it rests.
Garlic Cous Cous
- In a pot, sauté the minced garlic in the Pour Olive Harissa Olive Oil (or whatever EVOO you have on hand) until it’s fragrant, and add the bay leaf.
- From there, prepare your cous cous as the directions suggest, with chicken stock instead of water; this maximizes the flavor! When it’s finished, fluff and serve with a drizzle of Pour Olive Harissa Olive Oil on top.
Mint Yogurt Sauce
- In a blender or food processor, blend all of the ingredients except the olive oil
- While the machine is running, slowly drizzle the olive oil through the top of the blender or the spout of the food processor.
- Taste the sauce, and serve with the chicken.
Bae Rating: If bae loves carbs more than they love you, this is a 5/5. It's simple, creamy, carby goodness.
Vibes: Rainy nights and a bottle of wine.
- 2 cups San Marzano diced plum tomatoes
- 1 tbs of tomato paste
- 2 tsp red pepper flake, plus more to taste
- 1 tsp fresh and dried Oregano
- 1 tsp fresh and dried Basil, plus additional fresh basil for garnish
- A few Pinches ofSalt
- A few Pinches of Pepper
- 1 tbs of minced Garlic
- 2 tbs of Spanish onion, chopped
- 1/2 cup of Heavy cream
- 2 hot Italian sausage, casings removed
- Fettuccine (for 2)
- 1 ball of Fresh mozzarella, sliced
1. Cook fettuccine (or your pasta of choice) following the directions on the package. Make sure your pasta is “Al Dente”, meaning it still has a little chew to it, because it will continue to cook in the sauce when it’s baked.
2. In a medium skillet over medium-high heat (we used cast iron, of course), crumble and brown the Italian sausage until the fat is rendered out and there are beautiful crispy edges. Remove the sausage from the pan and set aside.
3. Turn the heat in the pan down to medium, and add the Spanish onion. Cook the onion until it is translucent, then add the minced garlic and cook until it’s fragrant.
4. Add the diced tomatoes, tomato paste, dried herbs, red pepper flakes, salt and pepper and simmer on medium-low for abut 15 minutes.
5. Add the sausage back to the pan, and simmer for another 2-3 minutes. Taste the sauce, and adjust seasoning as needed.
6. Add the heavy cream and fresh herbs, then taste the sauce again. Remember, the sauce will thicken and reduce slightly as it bakes in the oven!
7. Add the pasta to the pan, and toss to coat the fettuccine in the sauce, then top with slices of the fresh mozzarella. If you have an oven safe skillet, leave the pasta and the sauce in there so you have less dishes to clean. If not, melted plastic handles are not safe for human consumption, so please transfer your pasta to an oven safe dish.
8. Bake the pasta at 400 degrees for about 10-15 minutes until the edges are bubbly and the cheese is melty and slightly browned.
9. Garnish with the remaining fresh basil, a drizzle of good olive oil and another pinch of salt (we used Himalayan Pink Salt) and enjoy piping hot with a huge glass of wine!
Bae Rating: 2.5. Simply because this dish is literally chicken and rice. This is an "I had a long day at work so I need to cook for my husband of 25 years and our 5 kids" kind of dish. Still bomb though :).
1 1/2 LB Chicken Thighs (about 4)
1 1/2 tbs of smoked paprika
1 tbs of garlic powder
1 tbs of onion powder
1/2 tbs of dried oregano
Sea salt and black pepper (to taste)
1 cup of Tomato-Caper sauce
2 cups of chicken stock (plus extra)
1 cup of white rice (we used Uncle Ben’s)
2 tbs of vegetable oil
- Pat dry your chicken thighs, and trim any extra fat. Season them liberally on both sides with the spice mixture, and set aside
- In a medium oven-safe skillet, heat the vegetable oil on medium-high, then add the chicken thighs skin-side down
- Sear the chicken thighs until they are crisp and have a beautiful deep brown color, roughly 1-2 minutes depending on how hot your stovetop gets. Don’t worry about cooking them through, they’ll finish in the oven!
- Remove the chicken thighs, and add the white rice. Coat the rice in all the chickeny, crusty goodness, and stir for about a minute
- Add the chicken stock and tomato caper sauce and stir.
- Place the chicken thighs on top, and bake at 400 degrees for about 30 minutes. Check the chicken at about 20 minutes, they should be done. If so, remove them, stir the rice, and let it continue to cook. If it looks a little dry, add a little more chicken stock, stir, and continue to bake it for another 5 minutes.
- Serve the chicken and rice hot!
Bae Rating: 3.5. The dish is fire and looks fancy but we had to make a 1.5 point deduction because...garlic breath. No one likes hot garlic breath.
Vibes: Solange makes us happy and so does this dish.
- 1 1/2 cups of crushed tomatoes (We used Cento San Marzano Whole, Peeled)
- 1/2 lb of large shrimp, peeled and deveined
- 1/4 cup of dry white wine
- 2 tbs of capers
- 1 tsp of cayenne pepper
- 2 tsp of crushed red pepper flakes (or a little more, if you’re bold)
- 3 cloves of garlic, thinly sliced
- 1 shallot bulb, thinly sliced
- Zest of 1 lemon
- Olive oil, for cooking
- Fresh dill for garnish
- Peel and devein your shrimp, then toss with a little olive oil, salt and pepper, and the lemon zest. Set those bad boys aside for a second.
- In a shmedium-sized skillet*, heat a heavy drizzle of olive oil on medium heat (about a 6-7/10)
- Add the shallots and garlic, and cook until they're fragrant. Be VERY careful not to burn the garlic. Watch it more closely than you watch How To Get Away With Murder, or you might blow it.
- Add the dry white wine, hand crushed tomatoes, cayenne and crushed red pepper flakes. You can always add more, or less crushed red pepper depending on who’s eating. Niks is half Bajan and lives for some spice, Fox dies when you open a bottle of Hot Sauce from across the room. Be accommodating.
- Turn the heat down, and let the tomato mixture simmer for 3-5 minutes on medium-low heat (about a 4). This is when you should taste your sauce. Add more salt or pepper, a drizzle of honey. Do your thing, and be creative…within reason.
- Add the shrimp and capers, and cook until the shrimp are opaque and not ONE SECOND MORE. Gummy shrimp is why nobody eat’s at chain seafood joints…that and the E.Coli.
Sprinkle with some fresh dill, and serve piping hot with some crusty bread for dipping. We served ours with herb focaccia, but any other delicious non-sandwich bread will work!
Bae Rating: 3.5/5. This is a super easy breakfast that even the most culinarily challenged can finesse. It's quick, delicious, and will help ease the pain of even your worst weekend hangover...before your down the next round of mimosas that is.
Vibes: Saturday morning in sweats, mimosa in hand. Naturally.
2 cups of sweet potatoes, cubed
1 cup of Mexican Chorizo (the kind that comes in a casing)
2 large cloves of garlic, minced
1 cup of yellow onion, sliced
1 tsp of smoked paprika
1 tsp of cumin
1.5 tsp of sea salt
2 tsp of chili powder
2 tsp of garlic powder
2 tsp of onion powder
1/4 of cilantro, chopped for garnish
Homemade Crema, for garnish (If you can't find Mexican Crema in the store)
- In a large heavy bottomed skillet on medium- high heat, add the chorizo, and mash it up into smaller pieces (like how you do with ground beef making box tacos...please stop making box tacos)
- After about 3-4 minutes, the chorizo should be opaque, but not fully cooked. Remove it from the pan and set aside.
- Drain about half of the chorizo grease from the pan and set it aside. Add the sweet potatoes to the pan, and cook until they start getting brown around the edges, but don’t let them burn. Turn the heat down if they start getting too brown too quickly!
- Add the onions and the seasonings, and cook until they begin to turn transulucent.
- Add the garlic and drained chorizo back to the pan. Adding the garlic last prevents it from burning. Burnt garlic is nasty. Trust us.
- Cook on medium-high heat for another 7-10 minutes until the potatoes get a beautiful brown crust. The chorizo should be crisp and deep brown as well.
- At this point, start scrambling, frying or poaching your eggs. If you want a more hands off approach, you can make small wells in the hash, and bake the eggs directly in the potatoes. Just pop it in a 400 degree oven for a few minutes until the eggs are opaque and set!
- Sprinkle with cilantro, and a drizzle of crema for garnish.
2 tbs of soy sauce (or tamari)
-1/2 tbs of of ginger paste
-1 tsp of honey
-1 tsp of sesame oil
-Pinch of sea salt
-Pinch of black pepper
-sesame seeds (garnish)
-1 6 oz salmon filet
-1 TBS of Canola oil
- In a small bowl, mix the wet ingredients together and set aside
- Pat the salmon as dry as possible, and season lightly with salt and pepper.
- Heat 1 TBS of oil in an oven-safe skillet on medium-high heat
- Cook the salmon skin side down for about 2-3 minutes, or until it’s crispy and the salmon has started to cook about halfway up the filet
- Flip the salmon over and get the fleshy side nice and crispy and golden brown (about 2-3 minutes).
- Brush the fleshy side of the fish with the soy-ginger sauce, and finish under a broiler.
We served ours with spinach wilted in a little sesame oil!
Bae Rating: 2/5. Unless bae loves the simple things in life--aka chicken in a crockpot, this isn't the meal to impress someone. Perfect meal for a girls #TacoTuesday doe, turn up!
Vibes: Honestly, every time we make quesadillas from the chipotle chicken it ends up being a lit night and these make for the perfect pregame and post-club recovery meal. Throw this chicken over grits for an even more fire hangover breakfast. Here's a turn up song.
- 1.5 LBs of boneless skinless chicken thighs
- 1 cup of chipotle peppers in adobo sauce (~ 1 7.5 oz can)
- 1 cup of crushed tomatoes
- 2 large cloves of garlic
- 1 TBS of honey
- 1/2 TBS of dried oregano
- 1/2 TBS of cumin
- 1/2 TBS of chili powder
- 1/2 TBS of garlic powder
- 1/2 TBS of onion powder
- 1/2 TBS of black pepper
- 1/4 TBS of sea salt
- 1 large bay leaf
- In a blender or food processor, puree the chipotle peppers in adobo sauce, crushed tomatoes, garlic and honey until the mixture is smooth
- Mix together all of the dry seasoning except the bay leaf, and sprinkle it evenly on both sides of the chicken.
- Place the chicken in the crock pot, and pour the chipotle/ tomato mixture over the top
- Add the bay leaf on top, and close the lid. Duh.
- You can either cook the chicken for 2-3 hours on high, or 4-6 hours on low (depending on the power of your slow cooker). After the chicken is done, remove the bay leaf and shred the chicken to pieces. It should take no effort, because it’s been simmering in deliciousness.
- This is the perfect way to have dinner Olivia Pope handled before you leave for work!
We served our slow chipotle chicken in a cheesy quesadilla, with shredded colby jack and pepper jack cheese!
Bae Rating: 6/5. All breakfast meals get an automatic 5/5 for a bae rating because if you are cooking breakfast for someone then the are indeed bae. This one takes a tad more effort so you may really be in love if you're peeling potatoes early in the mornin'.
Vibes: Sunday Morning Vibes.
2/3 cup of brown sugar
2/3 cup of AP flour
4 TBS of butter, softened
1/2 TBS of cinnamon (plus a little more to taste)
1 cup of AP flour
2 TBS of white sugar
2 TSP of baking powder
1/2 TSP of salt
1/2 TSP of cardamom
1 pinch of grated nutmeg
1 cup of milk
2 TBS of butter, melted
1/4 TBS of vanilla extract
1/4 TBS of Triple Sec (optional, but it’s a game changer)
3/4 cup of mashed sweet potato
Set aside a little extra butter or nonstick spray to cook your pancakes
- Mix all of the streusel ingredients together in a small bowl and set aside
- Sift together all of the dry ingredients and spices in a large bowl, and set aside
- Mix together the melted butter, milk egg, vanilla and triple sec until they are blended, and stir the mixture into the dry ingredients
- Fold in the mashed sweet potato
- I like some texture in my sweet potato pancakes, so I mash mine. You can puree yours in a food processor with a little milk if you want the texture to be a little more consistent
- In a pan on medium heat, melt about 1/2 a TBS of butter, add the pancake batter, and sprinkle with about a TBS of the streusel mixture
- When the pancake starts to bubble and has dry edges, flip them over and cook the other side.
- Remove the pancake from the pan, and sprinkle the side without streusel with a little streusel topping while it is still hot.
- Serve with warm maple syrup and a little powdered sugar.*
*This would also be fire with our bourbon maple syrup but we’re not going to tell you how to live your life