Braised Chicken with Artichokes and Olives ~ ElephantEats.com

Whelp, I’m back. I know I disappeared for a bit, but so much has been going on.

This past weekend I saw a few of my childhood friends (you might remember them from my visit to Cleveland), and I got to give two of them, who happen to be married, a blanket I made for their second child who’s due in June. It was my first time sewing a blanket, as opposed to crocheting, and it definitely came out a little crooked. I realize you can’t tell unless you really stare at it though, so whatever.

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I order these little tags to sew into the lining. On one side it says “Handmade by Amy Carota <3″ and on the back it has washing instructions. So cute, right?! The blanket is a white fleece on one side and just a cute fabric on the other, with a satin trim. I’m excited to try to make another one soon, so hopefully another of my friends will get preggo :)

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Today, I officially had my last day at work! I said my goodbyes to everyone, and they even got a Carvel ice cream cake for me. Yum :)

I spent Wednesday morning looking at a couple houses, because I could. It was the last time I could really take off part of a weekday, since I start my new job on Monday. Saturday I’m going to look at MORE houses (10 I believe). I think I must be setting a record with the amount of houses I’ve seen in the last 3 weeks. I definitely know the things I do and don’t want, though, which makes it extra hard since I’m picky!

Braised Chicken with Artichokes and Olives ~ ElephantEats.com

As you might imagine, I haven’t had much time to cook, and thus to share yummy recipes with you. I did manage to make us this meal last night. It was something I pinned a few weeks ago and finally got around to making.

I loved the combination of flavors and ingredients. They definitely aren’t ones I find myself eating often. It had the perfect balance of protein and veggies  (and carbs since I served it over brown rice). The spices are really delicious and unique.

Braised Chicken with Artichokes and Olives ~ ElephantEats.com

I made this after I got home from work, so unlike the Tomato Quiche, you could easily make this for a weeknight meal ;)

Hopefully I’ll be back soon with a cookie recipe I baked up this week too!

Braised Chicken with Artichokes and Olives ~ ElephantEats.com

Braised Chicken with Artichokes and Olives

From The Longevity Kitchen via Epicurious

Print this recipe!

Serves 4-6

8 boneless, skinless chicken thighs- about 1.5 pounds (you MUST use thighs or they’ll dry out)
salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, thinly sliced
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Generous pinch red pepper flakes
1 cinnamon stick, or 1/4 teaspoon ground cinnamon
1 bay leaf
2 cups chicken broth
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
8 thawed frozen or jarred artichoke hearts (see note), quartered
1/2 cup pitted green olives, such as picholine or manzanilla (I used pimento stuffed ones because that’s all I could find)
2 teaspoons lemon zest
2 tablespoons chopped fresh mint or cilantro (I used mint)

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute.

Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt.

Garnish with the mint.

Note:
The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.

Variation: This dish would work well using a firm white fish, such as 1 pound halibut, cut into 4 ounces pieces, in place of the chicken. Begin the recipe by sautéing the onion. Proceed as directed, but substitute vegetable broth, homemade or store-bought, for the chicken broth. Add the fish during the last 5 minutes of cooking.

Vegetarian Stuffed Mushrooms ~ ElephantEats.com

We headed down to my mother-in-law’s for the long Easter weekend. Since Nate was in California for a couple months, we hadn’t been down since Christmas and it was nice to just relax and eat tons of yummy food.

Tired Haley

Nate’s mom totally spoils us and we both got giant Easter baskets filled with our favorite candy. She got me Peeps!!!

Peeps are yummy

We also dyed some Easter eggs. This here is our easter egg family. Do you see the resemblance?

Easter Egg Family

The paw print one was Nate’s representation of L.C….not bad.

But I think my version of Nate was pretty spot on ;)

Easter Egg Beardo

Since Nate’s mom was going to cook a big meal for us for Easter dinner, I decided to make a yummy appetizer for the night before. This is another of those recipe’s from the recipe box I got handed down from my mom. I remember her making these for dinner parties and some catering too.

Vegetarian Stuffed Mushrooms ~ ElephantEats.com

They’re super easy to make and only take 10ish minutes to cook! You can totally make them ahead of time and they can sit out til you’re ready…or you can probably even make them the day before if you really want, and just keep them in the fridge.

Definitely keep this recipe on hand for your next dinner party or just to make your weeknight dinner a little fancier :)

Vegetarian Stuffed Mushrooms ~ ElephantEats.com

Stuffed Mushrooms

From mom’s recipe box

Print this recipe!

Serves 8-10 (can easily be halved with no probs)

25-30 lg. mushrooms, stems removed
2 cups sourdough breadcrumbs (i used regular but I think it wasn’t as good)
1/2 cup pesto
1/4 cup pignoli nuts, toasted
3-4 Tbsp fresh parsley, finely chopped
3-4 Tbsp fresh basil, finely chopped
1/2 cup vegetable broth
Parmesan cheese for sprinkling on top

Preheat oven to 400.

Combine crumbs, pesto, nuts, parsley and basil. Slowly mix in broth until moist but not wet. Season to taste with salt and pepper.

Fill Mushrooms. Top with cheese. Bake 10-12 min.

*Must serve hot!*

Valentine Sugar Cookie Heart

Before I get into my Valentine’s Day treats, I wanted to share a couple things with you. If you’ve been following me since the beginning, you know that a couple years ago, I catered lunch for Nate and his little film crew while he filmed a short film he wrote, directed, and acted in. It took a long time to finish editing, but I can finally share it with you. It’s equal parts suspenseful and amusing, and I hope you enjoy it :)

Lost Keys from Nathaniel Carota on Vimeo.

(You can also see the video he made for our wedding here.)

The second thing I want to share with you is another doggy painting I completed. I’m really trying to build up a pet portrait side business (see the “Pet Portrait” tab on my page menu). I really want to expand to animals other than dogs, but so far that’s all I’ve done. This one was done in memory of Charlie, who passed away recently from cancer :(

Custom Pet Portrait Yellow Lab

Custom Pet Portrait Yellow Lab

Now onto the recipe…

I know a lot of people aren’t fans of Valentine’s Day. While it’s true that it’s not as exciting of a holiday if you’re unattached, it’s a perfect excuse to eat chocolate no matter what your relationship status :)

There are a couple cookie recipes I’ve been meaning to share. I’ll share one today and one in a few days. The first is a semi-homemade cookie that I found years ago and often use it for beautiful Christmas Cookies. It’s a cut-out sugar cookie, but because it’s an upgrade to a powdered mix, you can spend more time decorating and less time measuring out ingredients! Also, the texture is such that you don’t even need to refrigerate before rolling out.

Valentine Sugar Cookie Heart

I usually use it with regular royal icing and decorate pretty snowflakes and santas for Christmas. This time, however, I used a super easy marbling technique I found on this site. It’s so easy and sooo impressive looking!

Since I won’t get to be with Nate this Valentine’s Day, I sent him these in a little care package with some toffee blondies. The blondies were a recipe I made for the first time and they were SO good, but I didn’t photograph them, so I’ll have to make them again sometime soon for you.

Make these cookies for someone you love today!

Semi-Homemade Roll Out Sugar Cookies

From Sandra Lee

Print this recipe

makes 4 dozen small cookies or 2 dozen larger

17.5-ounce package dry sugar cookie mix
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract or other flavoring
1 cup all-purpose flour

royal icing (recipe below)

Preheat oven to 350 degrees F.

Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Refrigerate briefly if too sticky.

Roll dough out on lightly floured board to 1/4-inch thickness. Cut out hearts or other desired shapes.

Place on ungreased baking sheet and bake for about 8-10 minutes.

Make royal icing. When cookies are cool, ice cookies by following marble technique found here and here.

Royal Icing

from Annie’s Eats

this might yield slightly more than you need, but it’s better to have too much so you don’t have to match the color when you make more.

Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Combine all ingredients in a bowl. Whisk until the sheen has disappeared and the icing has a matte appearance (or use a stand mixer.

Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)

Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Pipe on dots in a contrasting color and use a toothpick to drag into hearts. Allow to set.

As I said in my last post, my husband is gone for the next few weeks, and as much as I want to spend every day cooking things I love (that I know he hates), a girl can only eat so much.

And so, while I’m finishing up some leftovers, I’m going to share a tutorial of the signs I made for my wedding.

But first I want to tell you that our wedding is going to be featured on the awesome wedding blog Green Wedding Shoes!!! I’m so so excited. It’s not going to be til March, but I’ll be sure to post the link when it happens.

(Here’s where I shared some wedding photos, in case you missed)

courtesy Jodi Miller Photography

courtesy Jodi Miller Photography

Anyway, I had seen lots of wedding signage around the internet, but I got it in my head that I wanted my signs to be made out of an old picket fence.

Lucky for me, I found one laying on the side of the street on my way home from work one day.  I stood there mentally calculating how to dismember the partially deconstructed fence and then tried to figure out how I’d carry the pieces to my apartment that was a couple blocks away. The superintendent of the building that discarded the fence saw me assessing the goods. I told him that it was for a project for my upcoming wedding,and he asked if I wanted a newer fence he had in the basement.

DIY picket fence wedding signage

courtesy Jodi Miller Photography

I told him that I actually preferred the old, decaying fence to the new one he was offering, and I saw in his eyes that he obviously  took me for an idiot. Despite that, however, he offered to take the old fence apart for me and remove the nails. As he spent the next 15-20 minutes dismembering the fence, he told me that he too was engaged, and that his wife would kill him if she knew he was helping someone else on their wedding project instead of helping with his own wedding :)

I offered to pay him for his troubles but he refused. I walked away with exactly what I had been searching for, and I can’t tell you how happy I was. I think I grinned the whole way home.

If you can’t find an old fence to do this with (which really adds to the rustic charm), I guess you could try distressing some wood yourself, although it’s way more effort. You can easily find people giving away old fences on Craigslist.

Anyway, here’s what I did:

First I went to home depot and got some wooden posts that are 2 in  (i think?) square and like 8-10 feet long. I had home depot cut them for me into sign height. Sorry I don’t have the exact info- I couldn’t find the item on their website. You’ll see it, thought, if you go to their lumber area. It’s basically the smallest size lumbar you’ll see.

I took some walnut stain and brushed it on, then wiped the excess off with a towel. I wanted them to have a brownish finish, so I used Walnut stain. I used a weatherproof spray polyurethane on top, once the stain was dry.

Next, I took the filthy picket fence outside and hosed it down. I wanted it to look weathered, but not dirty. I then let it dry for a day, since the old wood really absorbed the water.

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I found a font I liked and printed out the words I wanted so they were almost as tall as the fence was wide- I wanted about 1/4-1/2″ space above and below the words. I placed the longest word I needed on the fence to see how long I should cut them. I centered it and left some room on each side. I then cut all the fence pieces to this length, using a hand saw.

Next I arranged the pieces facing the directions I wanted (depending on where they needed to point in real life), and one at a time I traced over the letters using transfer paper.

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DIY picket fence wedding signage

 

I then VERY carefully painted within the lines with a teeny brush and some craft paint. I had to go over each letter twice because the paint wasn’t very thick- definitely annoying. If you do this, test the paint somewhere to see it’s coverage and use a more expensive, thicker paint if you can, to save yourself some time.

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Once everything was dry, I gave them all 2-3 coats of the weatherproof poly spray, allowing several hours in between each coat. I’m pretty impatient so I probably didn’t wait as long as I should have, but I knew these wouldn’t be outdoors for more than a day, and it most likely wouldn’t rain.

DIY picket fence wedding signage

Then I arranged the signs on each post the way I liked and, since the wood was old and I didn’t want it to splinter, I drilled a pilot hole through both the sign and post. I then screwed them together with some deck screws that were slightly shorter than the fence + post combined thickness.

And, done! I completely love how they turned out :)

I put several non-directional signs leading down the driveway that said “Amy & Nate” “Tie the Knot” “10-21-12 <3.” They were spaced about 10-20 feet apart.

wedding fence signs

Then I had one directional sign (first picture of the post), since not everything was in the same building.

And finally I had an “I Do” sign in front of the orchard where the ceremony was held.

DIY picket fence wedding signage

courtesy Jodi Miller Photography

I had so many fence pieces left over that I used them for one more project! Here’s a sneak peek- My how-to will come soon.

Amy + Nate; October 21, 2012; John J. Audubon Center

courtesy Jodi Miller Photography

Gnocci with Spaghetti Squash, Spinach and Rosemary

I’ll have a festive Christmas brunch/breakfast recipe for you soon. Nate and I finally got into the holiday spirit. It’s my first Christmas season as an honorary (by marriage) Christmas celebrator.

Speaking of marriage, we got our wedding photos on cd today! And the photographers sent us one of EVERY photo!!! So so sweet of them. Can’t wait to pick out which we want for our album :)

Anyway, the first thing I did for our Christmas decorating was pick up a cute cotton ball and jingle bell wreath from Target. I didn’t want anything too Christmas-y since we are still a multi-holiday household. I thought the wreath was a little too boring though, so I bought a couple different sized berries branches from Michaels and I cut them up and hot glued them on. Muuuch better I think :)

Upgraded Target wreath

We have a tiny apartment and a michievous feline, so we knew we couldn’t get a full-fledged Christmas tree yet. Instead we went to Michael’s to see what we could find. We ended up getting the cutest miniature tree and there were all kinds of mini ornaments and garlands you could get to decorate it!!! Btw, I love anything in miniature. We also picked up a silver reindeer from Home Goods and I broke up some branches to make a little festive setting on our living room mantle dresser.

I have also since pulled out our gorgeous new menorah that we got for a wedding present. I’m so excited to finally have a nice menorah :)

All this holiday decorating was done in preparation for our little cookie-decorating party we hosted this past weekend. Since all my friends who came are cat lovers like us, I baked up some gingerbread cookie paws and cats in addition to the traditional gingerbread men. After we exhausted the possible decorating combos for the paws/cats, we decided to get creative. This was what I came up with:

cat paw cookie turned sideways and upside down!

LC even put on her Christmas best in honor of the party.

a most photogenic feline- photo credit, Erica Harmon :)

It was a fun weekend. Despite the fact that we both OD’d on cookies throught the day, Nate and I had this delicious gnocchi dish for dinner.

We eat a decent amount of pasta, but I never think to cook gnocchi. It wasn’t until I made this recipe that I realized how quickly it cooks (if you buy it rather than making it) and how much I love it’s chewy texture.

Gnocci with Spaghetti Squash, Spinach and Rosemary

I randomly came across a Food Network recipe and since I didn’t have any of the ingredients, I subbed in my own similar ones and it was a major hit. Nate and I couldn’t stop raving about how delicious it was.

Gnocci with Spaghetti Squash, Spinach and Rosemary

Gnocchi with Spaghetti Squash, Spinach and Rosemary

Adapted from the The Food Network

Print this recipe!

Serves 4

Ingredients
1 small-medium spaghetti squash
2 tablespoons unsalted butter
1 small onion, diced
4 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
11 oz package baby spinach
1 17.5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

Cut squash in half, remove seeds, and put cut side down in a microwaveble dish. Put 1/4 cup water in bottom of dish, cover with plastic wrap and microwave for 11 minutes (you want it cooked but still slightly “al dente.” Cool til you can handle it and scrape pulp out into a dish.

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the onion and cook, until soft, about 8 minutes. Add the squash, garlic, rosemary, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the spinach and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.