My Personal Chef "Bucket List"

Not sure if anyone has noticed yet but I love love food....and the people creating it!  Chefs!!!  Chefs are my RockStars!!   I've been brought to tears after meeting some of my idols...sad?...maybe...the truth, yes!!!  I have to catch up on my readings this evening so no recipe tonight but I will post some of my "Bucket List" in regards to chefs I've met and am dying to meet and pick their brains!!!!!

1. Gordon Ramsey

2. Jamie Oliver (dreamy)

3. Chuck Hughes(even more dreamy)

4. Alton Brown (not a chef but still oh-so-knowledgeable and quirky)

5.Rick Moonen (he is so amazing and his food is to die for)

6. Bobby Flay

7. Tom Colicchio

8. Martha Stewart (I know...)

9. Michael Smith (wonderful down to earth EastCoaster!)

10. Susur Lee

My list actually has approximately 30+ chefs from all over that I truly adore...and some are pretty cute LOL.  I'm pretty satisfied with whom I've met thus far!!  Orange is meeting and spoke to for awhile and yellow is unfortunately seen as a speaker, yet never met...sob!

Okay so not a very exciting blog this evening..but better tomorrow!!!!  xo

Yumms Roasted Chicken

Brrr.  Chilly day today.  I'm not quite ready to pull out the scarves and mittens....BUT I am ready for a delicious roast chicken din-din!!!  Yay!  One of the many great things about roasting in your oven is a quick prep time and throw that meat or bird in!  Which allows you to do whatever else is on your list!  Here is my easy-peasy (saw Jamie Oliver speak last night LOL) Roast Chicken...

  

HealthyBies TIP (idea)

As a preference I eat less meat and spend more money on organic and free-range chickens and meat in general...quality vs. quantity in my opinion WINS every time :) Get to know your local butcher xo

What you will need to play today...


Roasting pan (will hold a 2-4 lbs bird)
2-4 lbs chicken (organic and/or free-range and hormone free)
3 tbsps of EVOO or 4 knobs of butter
4 sprigs of tarragon, rosemary, thyme, etc- anything you prefer!
1 lemon, sliced
4-6 cloves of garlic
sea salt and fresh pepper
cooking string (optional)

Preheat your oven to 450.  If your chicken has the bits still in it (liver, gizzards, etc) remove and either chop up and throw into a stuffing...mmmm. OR toss.  Rinse and pat dry chicken.  Gently lift skin enough to slide in some herbs, knobs of butter, lemon slices and garlic cloves.  I like to stuff the cavity with herbs and an onion...or some delicious stuffing! If you choose you can tie (cooking string) the legs and the wings in...I don't aways.  Now the fun part, pat skin down...smudge butter all over that bird!!!  Generously season inside and outside the chicken with s/p and arrange some extra lemon slices and herbs, I also through some in the pan.  To start I'll roast my 2/3 lbs chicken at 450 to give it a nice crisp and colour to start for 10-15 mins.


*remember to baste every 20 mins with the lovely juices that have accumulated* 

Reduce oven to 375 and cook chicken for 45-60 or until internal temp is 170-175f !  Invest in a thermometer, you'll use it constantly!  Once the wings and legs move easily or start tearing from the body, your baby should be ready.  I like to move my chicken to a cutting board, cover with foil and let it rest for at least 10-15 mins to allow the juices to redistribute throughout.  At this time you can add some stock, a splash of white wine/beer...slowly reducing....add in some herbs and check seasoning to make a yummy gravy.  Remove legs, wings and carve away!!

I like to serve my chicken with (will post these soon);

horseradish baked-mashed potatoes
roasted root vegetables
steamed spinach or beans
baked tomatoes

The possibilities are endless....bon appetite xo

Easy Vegetarian Weeknight Dinner

I'm in love with food.  I'm in love with my kitchen.  I'm in love with me, especially when I'm making food in my kitchen. :)  I'm back in school so I'm not always blessed with endless prep and cooking time...plus I'm trying to eat more vegetarian these days and I find this recipe a really easy weeknight meal or as a starter for dinner too!

The really great thing about making flatbreads/pizzas is that the combinations are endless; cheese, vegetables, herbs, sauces and proteins are fun to switch up to your mood or whatever is seasonal at your local market!!!  Two of my "go-to's"  are a triple mushroom pesto flatbread with arugula and blue cheese AND a classic margarita with tons of fresh basil from my garden!  Its really up to you what you do!!!  Its also a great interactive dinner party where you chop up a bunch of toppings and let your guests play with their dinner!!!  Mmmmm

Here you go...

These amounts are to make one fair sized of each flatbread (good for 2 ppl as dinner or 3-4 as a starter)

Dough 

**I try to make my own dough, but to shave much time off your dinner you can (I do without shame) buy fresh-made dough from your local market, grocery or butcher shop.  I cut into fifths and roll away into a rounded rough rectangle!!!**

(Look for whole wheat and flavoured dough options too!  Mix it up)

HealthyBies TIP

.after you've rolled out dough, throw dough into the oven @ 375 for 3-4 minutes, remove, let cool and then begin to add your sauce and toppings.  This will prevent the dough from being mushy and add a nice texture.

Triple Threat Mushroom
2 c of assorted funghi (I use cremini, shitake and oyster)
3 ish sprigs of fresh thyme
2 shallots
1/2 c of a good quality blue cheese or gorgonzola (I eyeball these amounts)
3 tbsps of good quality store bought (homemade) basil pesto
1 clove of garlic
A good splash of EVOO
A handful of arugula

I heat my pan at med high heat, add oil and saute garlic and shallots for 2 mins until they become translucent.  Add in mushrooms and thyme, trying not to overcrowd (may have to do a couple batches) and cook until the moisture has evaporated.

Spoon your pesto on crust, add mushroom mixture and crumble blue cheese (brie is yummy too) atop.  Bake @ 375 for 13-17 mins depending on how you like your pizza!!   Then I just throw some arugula on top to add a peppery fresh element.  Bon appetite!

Margherita Flatbread
1-2 heirloom tomatoes sliced (pint of grape tomatoes chopped)
3 bunches of fresh basil (more for garnish if you so choose)
4-5 boccaccini cheese (large size-cut in slices)
1 c of tomato herb sauce (again can be made fresh or store bought- will post fresh soon)

Again throw dough in for 3-4 mins and remove.  Add sauce, arrange tomato, boccaccini slices and whole basil leaves.  Bake for at least 12-16 mins, but pay attention that the leaves don't burn.  Feel free to crack pepper, drizzle EVOO or/and add additional basil before serving.  Yumms.


Some other great pairings to get you started;


-grilled pear/figs, onions and parm with a balsamic drizzle (no sauce)
-prosciutto, roasted peppers and spinach (fresh or sauteed)
-sauteed onions, mushrooms and goat cheese

Whatever you feel, follow your tummy and cook with Love!

This is me. Yay!

So this is me.  I'm a student by day and wannabee chef by night, shoe and cookbook addict and a massive self-proclaimed foodie.  I used to have a food blog and found no time to write and I don't have much more time now, but I really want to have a site of my own and write and share and love food with people like me...