Monthly Archives: July 2014


Not only has the song of this same name been stuck in our heads all summer (causing hours of singing the song around the apartment), but it is how I feel about tonight’s dinner. Although J wasn’t here to enjoy it with me (he gets the leftovers tomorrow), I felt very fancy cooking and eating this delicious concoction.



Fancy Food for this Most Regular of Tuesdays? Strawberry Balsamic Glazed Chicken over Lemon Arugula Risotto.



You’ll Need:

For Lemon Risotto:

*1 cup of arborio rice

*1/2 cup dry white wine

*zest and juice of 1/2 lemon

*handful of arugula (didn’t measure, just threw it in)

*salt to taste

*2 cups  chicken stock

*2 cups water

*1 onion, finely diced

*2 cloves garlic, finely minced

*olive oil

For Chicken:

*2 lbs chicken (this ended up being about 3 chicken breasts, as I used a little under 2 lbs.)

*1/3 cup strawberry jam

*1/4 cup balsamic vinegar

*1/2 cup water

*2 scallions, finely chopped

*poultry seasoning

*handful of fresh basil (I used 5 or 6 leaves from my delicious Greek basil plant), julienned

*salt and pepper

*olive oil



1. Season chicken with salt, pepper and poultry seasoning on both sides. Heat oil in large skillet, and drop chicken in when ready. Cook 5 minutes per side, browning the chicken on both sides.

2. Whisk strawberry jam, basil, balsamic, and water; pour over chicken and let simmer for 3-5 minutes, just to thicken the glaze. Flip chicken to make sure both sides get glaze.

3. Add scallions in at last minute. You can slice the chicken before serving or serve whole (I left mine whole).




Now, I attempted to make these two items at once. I started with the chicken because risotto needs your attention. I repeat,RISOTTO NEEDS YOUR ATTENTION. Look away and it can scorch. And that would make sad risotto.

Back to Cooking!

4. Heat chicken stock and water in a saucepan. In a large pot, saute garlic and onion in olive oil. Once softened, toss in rice and lemon zest, toasting the rice and letting it absorb the fat in the olive oil.

5. Pour in the lemon juice and wine and let the liquid evaporate. Once evaporated, add one ladle of cooking liquid until the risotto is cooked and smooth. As already stated, keep stirring and pay attention. Also, if you don’t use all of the cooking liquid, that is fine- cook it until it is done! You don’t want to turn your risotto into soup- too far! Season if necessary (depends on how salty your chicken stock is).

6. Once cooked, add arugula and stir until wilted. Serve right away!


*Sorry for the poor picture quality. The pot was very steamy!

I hope you enjoy your fancy meal when you make this too.

-L (&J and Bingley).


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Brunch Brulée

I know it looks like a burny, crispety-crunchety accident, but this Berry Chocolate Oatmeal Brulée is SO TASTY.



100_1175We love this recipe, especially because it’s so simple and tastes AMAZING.


  • 4 fairly big ramekins (Single-serving baking dishes, about 1 cup each), OR a 1-quart baking dish. Note that whatever you use should be broiler-friendly.
  • 2 cups of instant oats
  • a li’l butter (to grease the dish[es]- you can also use the sprayable oil stuff)
  • 1 cup of frozen berries (we used a mix of raspberries, strawberries, blackberries, and blueberries)
  • 1/2 cup of chocolate chips
  • 1/4 cup brown sugar
  • 1/2 teaspoon of cinnamon


  1. Grease the dish(es) with butter.
  2. Cook the oatmeal on the stove, according to the directions.
  3. Dump in the berries and chocolate chips.
  4. Stir it around on low heat, until the berries soften and the chocolate chips have melted.
  5. Plop all that goodness in the baking dish(es), and top it with the brown sugar and cinnamon.
  6. Place in the broiler for about 4 minutes, just until the topping gets dark and crackly.



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