Just a Standard Issue Amazing Weekend

Well this weekend has been ridiculously awesome.  Truth be told, I don't even know where to start.  Friday I met my cousin at the Wit hotel where she was staying for the evening and she informed me that I missed seeing Jackson Avery from Grey's Anatomy by about ten minutes.  He checked in right next to her and evidently was even better looking in person.  I feel like I always want to believe that if I were to encounter an amazingly attractive celebrity that I would be all chill and cool and nonchalant, but really, I'd probably stand there and stare at him with my mouth agape, which is pretty much what my cousin said she did. We proceeded to eat dinner right next to Donovan McNab.  Apparently, I should spend more weekends hanging out at the Wit hotel.

After dinner we saw my cousin's friends' movie premier at the Gene Siskel Theater.  I'd never been to an indie film premier and I rather enjoyed the experience.  The movie was very well done and I very much liked it, although it made me terrified to have children.  The premise was a young couple with a baby and the mom goes back to work and spends her whole day missing her baby and the dad is a screen writer and he stays at home with the baby, but can't work anymore so his entire life becomes about watching his daughter.  It sort of inspired me to get working on my creative projects while I still have my youth and freedom.

We then went out on the Rooftop at Wit, followed by drinks that Renaissance Hotel bar.  My cousin and her friends went in and I met friends at Envy, which is not my scene at all, but I was dressed the part.  There were so many things going on in my dress trying to keep everything in place, I sort of felt bad for the celebrities who are on the red carpet.

Saturday I met friends for brunch, sat in traffic for an eternity, and then took a nap. I woke up around 5 and inspired by the movie premier the night before, went to work on my novel.  Though I didn't know I had it in me to finish it, I just sat there and kept working it out.  I stayed up until three in the morning and I am very very proud and excited to say that I have finished my first draft of my first complete novel.  It's an amazing feeling to have finally finished a project.  Obviously, it is just going into another really long stage and process now, but just having a complete story line is something that I honestly haven't even fully grasped yet.  Even if it never goes anywhere, which is likely, it is such an accomplishment to say that I have 342 pages, 85,500 words of material that flow together in a consecutive story all from my own brain.

In other exciting news, I found out last week that I am actually advancing in that karaoke contest.  I have to sing another a cappella song tomorrow to see if I can advance to round three and I have no idea what I'll do yet.  I really should have been practicing.

Today was a cousins day on the boat and we had unbelievable weather.  All in all, this has truly been a fantastic weekend all around.  I made a delicious cherry couscous salad with arugula to bring to the boat and you can see the recipe here.  I think it was a hit and I got to bring the leftovers home, which I am excited about.

Original Professional Version

Cherry Couscous Arugula Salad  (altered from The Kitchen)

Mine - Pretty Good Right?  Minus the real photography

Ingredients: 

Couscous
1 cup water
2/3 cup orange juice
1 1/3 cup (1/2 pound) whole wheat pearl couscous (I used regular pearl couscous as that's what I found)

Salad
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2/3 cup dried cherries
2 stalks celery, finely diced (forgot to buy, but I substituted green pepper and onion)
3 ounces baby arugula, finely chopped
1/2 cup walnuts, lightly toasted (I used pecans because I like them better and think they go well with cherry) 
3 shallots, peeled and thinly sliced
Flaky sea salt and freshly ground black pepper
2 ounces young Gouda or sharp white cheddar

Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. (I actually only cooked mine for about 10 minutes and it had already started to burn to the bottom of the pot.  Careful and watch it!  It burns quickly!)  Prepare a large baking sheet by covering it with parchment paper. (Rather than mess up a baking sheet, I just put them straight on wax paper and it worked fine)  When the couscous is done (it will have absorbed all the liquid) spread it out on the baking sheet to cool.

Whisk together the orange juice, olive oil, and red wine vinegar in a glass measuring cup. Add the dried cherries and microwave for 2 minutes on HIGH. (Or, bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat.) Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup, and reserve it.

When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.

Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve warm, or at room temperature.

Random last note:  Why do men still not understand that just because a woman is engaging in conversation with them that we have any interest in being more than friends?  We just like to talk.  Get used to it.

Soooo Delicious Chicken Thighs

I want to marry Stephen Colbert.  Just in case anyone was wondering.  I also want to marry Elliot Stabler.  The character, not Chris Meloni.  I don't know Chris Meloni.  But I want to marry Elliot Stabler.  Back to my other love though, Colbert's wit is very sexy.  I don't catch his show all that often, but when I do,  I find it quite entertaining.  Upon looking up Stephen Colbert's age, I have found the my list of people I want to marry is full of really old dudes.  Evidently, I am looking in the wrong demographic for a boyfriend.  I need to spend more time in the Viagra Triangle.

Also, I am now watching the Jay Leno show and there is some guy who traveled the world for free and he's hilarious and I want to be his friend.  His name is Michael Wigge and yeah.  Too funny.  He's sitting next to Katy Perry, who seems to think he's crazy.  I find it all rather entertaining.

After work I decided today was a singing day.  I'm going to be making my great aunt a CD for her birthday, July 5, and i know she really wants me to do "I Will Always Love You", but that's going to be a stretch.  I've been doing a couple of other songs to give her like "Wind Beneath my Wings".  She's 81 so I have to keep that in mind.

In other news, my new obsession is Coconut LaCroix.  I recently made the switch from Diet Coke to Fresca (anyone who knows me understand how big of a deal this is) and rediscovered LaCroix last weekend.  What a great way to ween myself off of pop (don't worry, I'll never give up pop all together. I don't care that it's bad for you.  I'm not going to be one of those people).  But anyway, I am obsessed with coconut and while my mom's friend said she wasn't a fan of this flavor, I have to say it totally hits the spot and is completely guilt free.  What a great way to get my carbonation fix while not giving myself whatever all those horrible things pop is responsible for.  

SO I never cook chicken thighs.  I almost always just substitute for breast tenderloins because they are healthier, but I saw this recipe on Pinterest and it had such rave reviews that I didn't want to change anything.  They weren't lying.  This was one of the easiest and most delicious chicken recipes I have ever made.  Absolutely a keeper!!!

Crazy Easy and Delicious Chicken Thighs Witty in the City

So ridiculously good!  Chicken Thighs

Ingredients:

• Chicken thighs- 1 package (about 6 thighs) 
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice wine vinegar- 1 tablespoon
• Fresh rosemary

Preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.  Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.

Sundried Tomato and Basil Cream Chicken over Pasta

I was too busy enjoying summer to do anything worth posting this weekend.  Gotta love days in the sun spent boating and summer festing.  I'd say my summer life is like living in a vacation except for the week day work.  Saw my friends' band on Saturday for the first time in a while and they were excellent.  Looking forward to their next album.  I don't say that about all of my friends' bands.  I actually genuinely like The Workhorse Kings.

Anyway, yesterday I worked on one of my novels most of the day and really feel like I'm getting somewhere with it, which is awesome.  I can't imagine how cool it would be if it were to get published, but I'm getting ahead of myself.  Ugh, my writing right now is so bland.  Maybe I drained myself yesterday.  In any case, I grocery shopped after work today which meant I could cook again.  Here is the delicious result.

Sundried Tomato Basil Cream Chicken over Whole Wheat Pasta 

Sundried Tomato Chicken over Pasta

Ingredients (makes 2-3 servings depending on how much you eat :) ): 

2 chicken breasts (I used the thinner ones) 

2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed) - I actually used oil      packed and they were fine
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat spaghetti, uncooked - I used shells :) 


Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side.  Remove from heat and set aside, keeping covered.

Meanwhile, in a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the pasta.

Also meanwhile, cook pasta according to package directions.  

Place noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles.  Sprinkle with fresh basil.  


Edited from Gabbi's Kitchen
OK, now I guess I have to stop putting off doing the dishes.  .  

Maybe the Best Cupcakes I Have Ever Made

What happens when I am left to my own devices on a Friday night?  I'll tell you what.  Cupcake experimentation.  And when that happens?  Well tonight anyway, absolute deliciousness ensues.

So first of all, today was a really sad day.  We put down little Lucy Pants, a very very loved doggie and even though you can say you know it's coming, it hurts nonetheless.  I spent a good portion of my morning crying.  But truthfully, she was very sick and her life was very lacking in anything nice, so it really is for the better I guess.

My plans this evening fell through which resulted in me having a lot of time on my hands.  I did the usual.  Played piano for a while, tried to write but wasn't feeling it.  Played some Scramble with Friends (so damn addictive).   And then I got to wanting some dessert.  This recipe is ruining my life (waistline): http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/  because it gave me the information I needed to know how to make just two cupcakes and only dirtying one dish and a few measuring utensils.  I feel like I can make cupcakes all the damn time now at no expense completely neglecting the fact that they are making me fat.

But anyway, her recipe is for basic vanilla, but there are so many places to go from there!  So I thought about the leftover strawberry puree I have in the freezer from when I made the banana split cupcakes and decided I wanted to make strawberry cupcakes.  I debated between vanilla and chocolate frosting but aren't chocolate covered strawberries a given?

OK the result was seriously probably the best cupcake I've ever made.  It was so moist and creamy and even though I don't measure much of anything, I'm going to do my best to share it.  The consistency was sort of like the middle of a perfect pancake.  Fluffy and light and buttery.  This chocolate frosting was so good I almost don't want to tell people!  It reminds me a lot of the filling in the Orland Park Bakery's Chocolate Fudge Paczki that I only get to enjoy during Lent.  (So good that my brother has my mom ship them out to NYC every year).

OK without further ado, I bring you: Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes
Wouldn't they be cute for Valentine's Day with a strawberry on top or something?

Cake: 

1 egg white 

2 tbs sugar 

2 tbs melted butter

3 tbs strawberry puree (I used frozen strawberries and threw them in the food processor and then for this, I already had that in the freezer and just defrosted... I'm sure blending a bunch of fresh strawberries would be exquisite). 

1/4 cup flour 

1/4 tsp baking soda

dash of salt 

1 1/2 tbs milk 

Preheat oven to 350.  Line three muffin tin slots with cupcake wrappers. 

Whisk egg white and sugar in a large bowl until well mixed.  Add the melted butter and mix again.  Do the same with the puree.  Combine the flour, baking soda and salt and carefully whisk into the same bowl.  Stir in the milk and beat with the whisk until all is completely combined and the mixture is slightly solid, but still runny.  Disperse the batter evenly among the three cupcake wrappers in the muffin tin.  I like to use an ice cream scoop for perfect measurement, but they should be about 2/3 full.  Bake at 350 for 15 minutes or until a toothpick comes clean.  

Frosting:

about 3 tbs butter 

a cup or so of confectioner's sugar 

about two tbs cocoa powder 

splash of whipping cream 

Measurements in my frosting, as I have stated before, are really just to taste.  I keep adding things to get the flavor and consistency I am going for.  With this, it eventually came to a perfectly light, whipped buttery chocolatey flavor and consistency.  I whipped it just using the whisk and I think the heavy whipping cream is what gave it the edge.  

I wish I had some fresh strawberries to cut up and use as garnish.  In other news, like I said yesterday, one of the flies died.  Well, I don't know if these things just reproduce automatically or what is going on in my life, but another one was buzzing around.  So I don't know if this is a new one or if there were three all along.  So nasty.  But then I start to feel bad for them.  You know, their friend is sitting there dead and all.  And don't judge me.  I haven't done anything with the body yet.  OK, you can judge me. That's disgusting.

Anyway, they annoy the crap out of me.  They really do.  But really, they are just little creatures trying to survive and not doing a very good job of it.  So when one of the ugly little things came upon the cupcake wrapper I left on the coffee table after eating the delectable cake, I did not swat it away from the crumbs.  It has been feasting for an hour straight.  Can a fly die of overfeasting on cupcake remains?  We shall find out.  Mess to be cleaned in the morning (and I promise I'll vacuum).  

Is it wrong to talk about flies right after sharing a cupcake recipe?  Are there rules of etiquette that I'm breaking here?  

Easiest Recipe Ever! Creamy Italian Chicken over Pasta

How did I live so long before my crock pot?  I got it for Christmas last year and it honestly sat in the box in the back of a cabinet behind the mini cupcake maker and George Forman grill ever since.  Well, my sister told me about a recipe she tried (she is a crock pot queen...) and it sounded delicious and easy so I did and now?  What can I say?  My life is changed.  Since my summer job has flexible hours and I can pretty much show up when it is convenient most of the time, I can leisurely get ready in the morning while preparing lunch or in this case, dinner.  Anyway, I saw a recipe on Pinterest for Crock Pot Italian Chicken and although following the picture lead to a completely different (and much more complicated) recipe, I improvised with ingredients I had laying around.  So easy and so delicious.

In other news, one of the disgusting two horse flies that decided to become my roommates the other day is finally deceased.  I was wondering how long they could buzz around my life without access to any food and keep surviving.  But now I sort of feel bad for the stupid thing as I look at its lifeless body laying where I watched its last struggle and flutter of its wings.  Poor little guy.  What better did he know?  Anyway, it doesn't change the fact that there is still a very live one freaking me out every now and then with the buzzing and zipping around.  I wonder if it saw its counterpart and now fears its fate.

Speaking of lifeless little bodies, we are finally putting our dog down tomorrow.  OK, I'm saying this as a "we".  I have nothing to do with it.  My parents are going and I will not get a chance to say good bye.  (My mom called today while I was at work and due to my crock pot meal brewing at home, I couldn't go to their house after).  It's all well and good.  Holding her one last time would make me sad.  Lucy has been with our family for thirteen years.  My dad said absolutely no dog and while he and I were in NYC, my mom completely disregarded his wishes and picked up the little Boston Terrier.  He stayed in NYC on business and when my family picked me up at the airport, there was little baby Lucy in all of her adorable glory.  She's been on family vacations, was an excellent boating dog, survived being hit by a car, and was always a great little dog.  She didn't take long to win my father over and at this point, I think he's the saddest of all.  She is blind and deaf and missing most of her teeth.  She freaks out when anything comes near her and it's time to stop delaying the inevitable I guess.  I don't like thinking about it though.  Poor little Lucy.  It's going to be weird without her.

Love you

Going to miss you Lucy :( 

Is it weird that I chose to talk about flies before my dying dog?  I'm going to be a terrible parent.


Anyway, here is the recipe for the absolutely delicious Creamy Italian Chicken over pasta:

Creamy Italian Chicken over Pasta

Ingredients:

2 boneless skinless chicken breasts (I chose extra thin ones)
1 can cream of chicken soup
1 packet of cream cheese
To taste: Italian seasoning, thyme, rosemary, sage, garlic powder (I never measure out spices)

Mix up the last three ingredients in the bowl of the crock pot before adding chicken.  Add chicken breasts and cook on low for about 4-6 hours.  When I came home, I mixed it up a bit, pulled apart the chicken (just using two forks) cooked some whole wheat pasta and poured the chicken mixture over.  Excellent and so easy.  Just one dish to clean in the end!  (Well, and the pasta one I suppose).

Amazing Ranch Pork Chops

Last night I stepped out of my karaoke comfort zone and auditioned for a singing competition.  While I have been in karaoke contests in the past, and have won a couple, most recently taking home the $500 grand prize in one, this is not just a regular drunken bar contest.  It was a real audition.  A cappella.  On a stage with spotlights.  And four judges.  You had to register and it was honestly probably the most nervous I've ever been about something related which resulted in a sub par performance.  I messed up my lyrics and got cut off for 60 seconds (the max) before I hit the high note.  I'd honestly be more surprised if I do go through than not, but it was an interesting experience to audition.  Afterward was normal karaoke and I have to say, that part was fun. Being out so late resulted in some slow motion today but I was able to come home and cook up a delicious meal, compliments of Pinterest.

I will say that while these were so tasty, they were a bit too salty.  I would consider using low sodium Italian seasoning or less garlic powder.  Also, the recipe recommended to use a rack over a baking dish and because I didn't have one, I put the oven grate over it and the heat from the grate actually caused the baking dish to crack up upon cooling... I'm no scientist so I'm not sure what caused it but I am short one baking dish at this time.   Don't use that method.

Recipe from Pork Chops

Amazing Ranch Pork Chops:

1. Ranch Dressing In A Bottle.

2. 3 Cups Fine Dry Italian Bread Crumbs.

3. 1 Small Package Dry Italian Dressing Mix.

4. 2 Tablespoons Fresh Grated Parmesan Cheese.

5. 1 Tablespoon Dry Powdered Garlic.

6. 6 Large Loin Pork Chops.

You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.

Spray a rack with cooking spray and place over a pan.  Put pork chops on it and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. 

A Pretty Perfect Weekend/ Lemon Cupcakes

I suppose when you pretty much declare for yourself a four day weekend, good things are bound to happen and that's basically what I did this weekend.  I worked from home on Friday, followed by making beautiful little (actually they were quite large) lemon cupcakes for my grandmother's birthday (recipe below).  My grandma lives in a nursing home now and we took her out to an Italian restaurant near it.  This made my day a bit more interesting as it took me an hour and forty minutes to get there in rush hour traffic and I had to be back downtown by 9 pm for a party at the Art Institute.  It was a very lovely dinner though and I made it at 9:30, which wasn't bad all things considered.

Art Institute: After Dark

The After Dark: Experience Roy Lichtenstein event was so much fun and definitely something I'd love to do again.  In honor of the exhibit, the Art Institute had a DJ and cash bar, along with appetizers, a beautiful outdoor patio, people dressed up miming Lichtenstein art as well as a crafts table where we were allowed to cut up magazines and create collages a la pop art.  We were also free to roam the actual exhibit.  Let's be honest, you just sound classy saying you're going to an evening event at the Art Institute of Chicago.  In any case, the event was very well done.

Creating Pop Art!

The next day brought absolutely gorgeous summer weather which I enjoyed by going shopping (logical... right?), Blues Fest in Grant Park, having a few drinks on a boat, and eventually karaoke.  I'd say that's an ideal night for me.  I got to rock out some Journey's "Separate Ways" and devour a late night burrito.   Sunday was spent boating with my best from high school and family and friends so yeah... perfect weekend.

Today I took another work from home day and my parents helped me install (OK, they installed; I cheered) a new microwave.  I've been without one for over a year and while things do taste better and stay hotter when heated in the oven or on the stove, I'm thrilled to have this back in my life.  You really start to miss little things like softening butter, or heating a side of vegetables to go with an entree.  Now the only remaining thing in my place to be fixed or replaced is the dishwasher and I'll have a fully functional condo!

OK, Lemon Cupcake recipe!  (I even made the sugar sprinkles via something I saw on Pinterest, but they didn't come out quite like the picture :( ).  Recipe largely based on The Cupcakery

For once I made regular sized cupcakes and wow, it's a lot easier.  I cut the recipe in half, which worked well.  I remember reading somewhere that you can't do that because it creates an imbalance in the chemistry or something.  I don't know anything scientific about baking.  I just mix things in a bowl and hope for the best and these turned out delicious.

Cake:
1 stick unsalted butter, softened
1 cups sugar
2 eggs
1.5 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup milk
1 Tbsp. lemon zest
1 Tbsp. lemon juice  (I actually through in a quick drop of lemon extract as well and I didn't measure the lemon juice.  Just poured.  Mine came out very lemony)

1. Preheat oven to 325° degrees.

2. Line cupcake pan with mini baking cups. Set aside.

3. In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.

4. Add the eggs, one at a time until the mixture becomes creamy.


5. In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.

6. Alternately add the dry ingredients and the milk until completely incorporated.

7. Add the lemon zest and fresh lemon juice. Mix batter for an additional minute. Mixture should look light and fluffy.

8. Divide the batter among the cupcake liners and bake for 17 to 23 minutes, or until a wooden pick inserted in the center comes out clean. (I had to go a little longer because rather than use another cupcake tray and make more, I just made mine bigger). 




Lemon Buttercream Frosting: (I'm not gonna lie... I don't measure anything when I make frosting.  I just mix and add until it tastes the way I want.) 


4 oz. (1 stick) unsalted butter, softened (or somewhere around a stick)
1.5 cups powdered sugar
1/4 tsp. salt
1 Tbsp. plus 1 tsp. whole milk (I didn't buy whole milk.  I mixed a splash of skim with a splash of heavy cream)
1 tsp. pure lemon extract
1 Tbsp fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, extract, and lemon juice. Beat until combined. Scrape down the bowl again.


I added a few drops of yellow food coloring since it looked white and boring.  I frosted them using a star tip on the pastry bag and made my own sugar sprinkles by combining regular sugar and a few drops of food coloring (shaking in a tightly sealed container until thoroughly mixed) and then baking for 10 minutes.  The picture I saw on Pinterest made it look like it would come out really glittery.  It looks exactly like the sugar you buy at the store.  I was a little disappointed.  But it worked.  I made pink and yellow.  


Lastly in my life: My lips are crazy sunburnt and chapped and it hurts.  OK.  The end.