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Corned Beef & Sweet Potato Hash

7 Oct

Last weekend, the Filthy Fowl was playing with the CityBaby when I got the urge to cook us a good breakfast. It’s tiring chasing our little girl around all day, and we had a good friend’s wedding that night so I knew it would be a long day. We happened to have corned beef left over from our Rosh Hashana celebration, and since it’s an ingredient I rarely have, I thought of corned beef hash. I looked online for some recipes but really just got an idea of the method. You can add any kind of spices and veggies that you want, which is the beauty of something like this. I kept mine simple with corned beef, sweet potatoes and onions, but diced peppers would be great in here, too. We had scrambled eggs with it, but I think a fried egg with a runny yolk would really be best.


Corned Beef & Sweet Potato Hash

From the CityGirl kitchen
Yield: 2 servings


1/2 lb corned beef, shredded or cut into cubes
1 large sweet potato, cut into 1 inch pieces
1/2 large onion, diced
1 tsp thyme
salt & pepper
olive oil or butter


Heat the olive oil or butter in a cast iron skillet over medium-high heat.

Add the onions and cook until translucent.

Add corned beef, sweet potatoes, and thyme. Stir to combine.

Press everything down with a spatula, and leave it to brown. Once browned, flip sections and press down again. You’re trying to get everything nice and brown and crispy.

Remove from heat and stir. Add salt and pepper to taste.


Spicy Honey-Brushed Chicken Thighs

4 Oct

Well hello. It’s been a while.

I do have a good excuse…the Filthy Fowl and I welcomed a baby girl to our family! She’s beautiful, she’s hilarious, she’s brilliant…and she’s one. So maybe that’s not the good excuse I’m looking for. In any event, I have a lot of new recipes to share and look forward to getting back into the swing of things.

I’m going to start with a very easy chicken recipe that has come to the rescue many times over the past year. It’s easy to put together even under the fog of having a newborn or the sheer exhaustion of chasing around an active one year old (who has been walking for a full three months). I’ve used both chicken thighs and chicken breast and both work well, although the cooking time may need adjusting if you’re using a thicker chicken breast.

Enjoy! (And please excuse the horrible photo.)

Spicy Honey-Brushed Chicken Thighs

from Cooking Light

Yield: 4 servings


2 teaspoons garlic powder
2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar


Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Anniversary Treats

13 Dec

This post is clearly very late, but the Filthy Fowl and I celebrated our first anniversary on October 11. Our first year of marriage was full of highs (including an amazing trip to Greece) and lows (the deaths of two grandmothers) but overall it was a big success. I feel very lucky to have such a wonderful husband!

For our anniversary, we made a nice brunch of a frittata, potatoes, and the most delicious monkey bread. It was by no means healthy, but so worth it.

We also ate the top of our wedding cake, which my parents kept for almost the entire year in the freezer in their basement. They did such a good job packaging it up, because it still tasted great! They also gave us a bottle of good champagne which we enjoyed with the cake.

Here’s the monkey bread recipe and a few shots of the cake!

Monkey Bread

as found on


4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired (I omitted)


Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.

Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nuts, raisins or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.

Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

The cake in its original form, and after a year in the freezer…and a few wedding pictures for good measure!

Chocolate Chip Cookies

12 Dec

Instead of offering up some bad excuse for my lack of blogging, I’m just going to jump right back in. I have no excuse. But to make up for it, I’m starting with the most amazing chocolate chip cookies you’ll ever taste. I don’t take this lightly. I got this recipe from one of my favorite sites, Smitten Kitchen. Not only did this recipe make me want to blog again, it converted me from a “yuck” to nuts person into a “heck yeah add nuts!” person. I made half this batch with nuts, half without, and both were delicious! If you do use nuts, definitely toast them and definitely chop them finely. Some of mine were almost powdery.

Here’s the recipe…enjoy!

My Favorite Chocolate Chip Cookies

from Smitten Kitchen


1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped


Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Salad Nicoise

31 Aug

8.7.09 Food 031

I know, it’s been a while since my last post. The Filthy Fowl and I have been on vacation, and I took a hiatus from the blog. Our “vacations” usually mean going to visit family, and this was no different. One thing we can always count on, though, is being well fed. We had lots of seafood, from fried clams to raw littlenecks to giant lobsters. We ate a lot, sat on the beach a lot, and generally had a great time.

And now we’re back to reality (but only for a little while, since we’re going to Miami soon!). This idea comes to me from my friend Megan, of I’d Rather Be Cooking. Meg and I worked together almost ten years ago in San Francisco, until we both came to our senses and realized we hated PR. We’ve reconnected and although we chose very different second careers, we discovered we both love to cook.

I absolutely love this recipe and I love its versatility. You can use whatever vegetables you have and it will come out fantastic. This recipe is a general guideline. A traditional nicoise has tuna, but definitely experiment. I used beans for protein, but grilled tuna or salmon would be delicious.

Salad Nicoise

From the CityGirl kitchen
Serves 2

Salad Ingredients:

½ lb baby red potatoes, quartered, boiled, and cooled
¼ lb green beans, blanched and cooled
½ pint grape tomatoes, halved
2 hard-boiled eggs
1 can white beans, rinsed
2 cups mixed greens


Divide the mixed greens onto two plates. Pile the beans on top of the lettuce in the middle of the plate. Surround with remaining ingredients, dividing between plates.

Silver Palate Vinaigrette

The Silver Palate Cookbook


1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Minced fresh parsley and/or snipped fresh chives to taste
1/2 cup olive oil


Measure the mustard into a bowl.  Whisk in the vinegar, sugar, salt, pepper, and herbs.

Continue to whisk the mixture while slowly dribbling in the olive oil until the mixture thickens.  Adjust the seasoning to taste.  Cover until ready to use.  (Vinaigrette is best if made just before it is to be used.)  If necessary, whisk again before serving.

Cucumber and Tomato Salad

6 Aug

New Image

Although we’ve had a lot of cold and rainy days this summer, our apartment tends to overheat rapidly. We learned quickly after moving in that “southern exposure” is a nice way of saying “the sun will beat down on your apartment all day, making it nearly unbearable by sunset.” Yeah, we use the A/C a lot.

I made this salad on one of those nights. The Filthy Fowl loves tomato and cucumber salad, but I wanted to give it a little more flavor. I ended up with this, and although it seems almost silly to post such a simple recipe, it’s too good not to share. Enjoy!

Cucumber and Tomato Salad

from the CityGirl Kitchen


1 pint grape tomatoes (or a little less), halved
1 cucumber, peeled and diced
juice of 1 lemon, or to taste
1 tablespoon fresh mint, chopped
Salt & pepper


Combine tomatoes and cucumber in serving bowl. Squeeze the juice of one lemon over vegetables and toss to coat. Sprinkle with mint, salt and pepper and toss to combine. Taste and adjust seasonings as necessary.

Easy (and Healthy) Shrimp Salad

28 Jul


When I started this blog, my intent was to post easy, healthy, and affordable recipes. Almost all of the recipes here are easy and affordable, but I feel like lately I’ve posted several not-so-healthy recipes (this and this, while delicious, are not exactly health foods!). But the truth is, the majority of the time, I do cook really healthy meals for myself and the Filthy Fowl. This is so much easier in the summer when I can go the farmer’s market and get beautiful produce like this:


Summer squash, sauteed with a little olive oil and salt, is one of my favorite side dishes.

This is  a dish born from necessity. It was late, and I opened the refrigerator to see what we had. Lately I’ve been really into the chili/lime combination, and the corn, avocado and tomatoes pair nicely with these flavors. I always have shrimp in the freezer, and adding it made this into a good main dish. You could use it as a side dish too, with or without the shrimp.

Unfortunately I don’t have great measurements for this recipe, so definitely season to taste. And if you have a better name for this, leave me a comment! Enjoy!

Southwestern Shrimp Salad

from the CityGirl kitchen


1 yellow summer squash, cubed
1/2 pint cherry or grape tomatoes, halved
kernals from 2 ears fresh corn
1/2 lb raw shrimp, shells removed
1/2 avocado, diced
2 tsp chili powder (or mix of chili powder and cumin)
juice of 1 lime
1 tsp olive oil
salt to taste


Spray a non-stick pan with cooking spray. Add the summer squash and allow to soften slightly, 2-3 minutes. Add the tomatoes and corn kernals and cook an additional 2-3 minutes. Move the vegetables to the outside of the pan and lay the shrimp in the middle of the skillet. Allow to cook 1-2 minutes per side, until opaque. Be careful not to overcook! Remove from pan to serving dish.

Mix the lime juice, olive oil, chili powder, and salt. Toss with shrimp mixture. Add the avocado and gently mix.