Recipe: Spicy Garlic Black-Eyed Peas with sauteed Chicken Breast

Ok little cuties, if you have even the smallest admiration for black-eyed peas, you must make this dish. Heck, you can save the recipe for New Years day. This is hands down the best recipe for black eye peas ever. The best thing is that they are healthy AND scrumptious. Here is how I make them:


For black-eyed peas:

4 turkey bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
2 celery rib, finely chopped
1 medium green bell pepper, chopped
3 large garlic cloves, finely chopped
3 Turkish bay leaves or 1 California
1 teaspoon dried thyme
2 big pinches of hot red-pepper flakes
3 (15-ounces) cans black-eyed peas, rinsed and drained
1 1/2 cup reduced-sodium chicken broth
garlic powder to taste
onion powder to taste
about 8 dashes of hot sauce
1 Tbsp brown sugar
1 Tsp paprika


For the chicken breast:

1 lb of chicken breast or chicken breast tenders
1 swirl of EVOO
brown sugar
coriander
black pepper
sea salt
cinnamon
smoked paprika
star of anise seed (ground)
garlic powder

Prepare black-eyed peas:

Put two swirls of EVOO in a large stock pot then cook turkey bacon in a over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in the same stock pot over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth along with the garlic powder, hot sauce, onion powder, brown sugar, and paprika. Stir in the turkey bacon and simmer 10 minutes.

Prepare Chicken:
While the black-eyed peas are simmering mix all of the spices for the chicken together making a dry rub. I just eyeball the amounts, with the brown sugar as my base. Cover the chicken thoroughly with the rub and saute in an oiled pan over medium heat.

Spoon black-eyed peas in your serving bowls and top with chicken. Enjoy with a beer. (Well at least that's what I do).

Deliciously Yours,

The Culinary Cutie

Picky Pizza II - Chicago Giordano's



Next up in the pizza wars of Chicago was Giordano's. Giordano's opened in 1974 and was named after the owners' mother. With over 55 locations in Illinois and Florida, their pizza is always steadily evolving. Giordano's is famous for it's stuffed pizza. Although I must say that the thin crust was really great. After my experience at Pizza Uno, I was reluctant to try another "famous" Chicago style pizza. The ambiance is something you would expect from a pizza joint. Nothing surprising, red checkered tables and red booths. I would have liked for the bar to be a bit larger and more accessible given the long wait time for a table and pizza. After my Uno experience I decided to switch form the deep dish to thin crust, which was not the thin crust that I am used to.



It didn't take long for my pizza to come out after we were sat. I was looking forward to a fresh, hot and melty (yes, I made that word up) pizza, and I found it at Giordano's. Unlike Uno's their cheese was actually melted, which was a plus. The pizza sauce was tangy and plentiful but not overwhelming. I decided to have a cheese and pepperoni pizza, and my husband got the same with green olives. Surprisingly, the pizza wasn't greasy even with the addition of the pepperoni. Although they are very busy being a tourist attraction the customer service is still pretty good. Again,better than Uno's.

Based on the pizza I had in Chicago, Giordano's gets my vote as the most delicious pizza in the Windy City. I would definitely chow down here again.

Winning with Giordano's.

Deliciously yours,

The Culinary Cutie

www.giordanos.com



Picky Pizza-Chicago Style



While in Chicago, it was absolutely necessary to try as many pizza places as I could without making myself sick. So off I went to the first stop, the original  Pizza Uno. Since their first opening in 1943, the team at Pizza Uno has stayed true to their famous Chicago style deep dish pizza recipe that I am sure they are proud of, but I must say I left Uno's hoping the next stop would be more enjoyable.



When we walked into the small area where the hostess booth is stationed, we ordered our pizza before sitting to cut down on the waiting time as it takes 45 mins from the oven to plate. The dining room was remarkably cramped and the tables were no different. Our waitress was very sweet and attentive compared to the hostess. We ordered the lunch special that includes a soup or salad. The salad was just some lettuce (iceberg at that) and onions thrown in a bowl, paired with some flavorless vinaigrette dressing. I was more than ready to move on to the next course. Bring on the Veggie Pizza.

Finally, out came my pizza, from the looks of things, my dining experience was about to take a turn for the better. I cut a piece of pie, which looked quite watery, and started noshing. The crust was very hard almost like forgotten cornbread in the oven. The cheese was not  melted all the way and the quality of it was not impressive either. The tomato sauce was watery and lacked zest. I took another bite, just to try to make myself like it since there are so many positive reviews out there. Nope, still bland. The best part of our meal was the beer I had and us getting the check.

Pizzeria Uno = Pizzeria Oh No

Deliciously Yours,
The Culinary Cutie

29 E Ohio St
Chicago, IL 60611
(312) 321-1000

EATT- Chicago



At the suggestion of our concierge we ran (literally) over to EATT to have breakfast. The atmosphere at EATT reminded me of a shiny new pub with high gloss wood and lamps. A few booths are sprinkled throughout. My waitress was decent, nothing to write home about, but no complaints either.


Crab Benidict

 In true Culinary Cutie form, the most expensive thing on the menu sounded the tastiest to me. Crab cake Benedict. If you have been following me for a while, you know that I am a lover of the crab cake. I consider myself a crab cake connoisseur if you will. I requested that my egg be poached hard with no jiggle. I do this because one, I don't like the yolk swimming everywhere, and two people usually don't get it right the first time, so I like to test them. Low and behold my eggs came out perfectly. The crab cake was a 5 on a scale from 1-10. This crab cake had bread crumbs on it, and it seemed as though it could have come out of a box from Costco or Sams. Not that that's horrible, because I wasn't expecting it to knock my socks off anyway.
A good location and moderate price points are this eateries draws.

I would "Eatt" there again.

Deliciously yours,

The Culinary Cutie

EATT
6 W Hubbard
Chicago, Illinois 60654
(312) 494-3288

Victory at Victor Tangos- Dallas Editon

 

On an impromptu trip to Dallas to visit some of my favorite peeps, I thought I would knock out two of my requirements every time I stay in a different city other than my own: great food and a good time. The restaurant Victor Tangos is where the party begins.

Victor Tango's is an eclectic spot full of energy

especially on the weekends. Even though we arrived during the busiest time of dinner service we were promptly seated. The atmosphere is more hustle and bustle than a romantic evening with your pumpkin. VT is a place for you and your friends to hang out and enjoy made from scratch cocktails and urban fare with a twist.

After calling the restaurant and speaking to the manager Liz, I was able to chat with Chef Greg for a few moments. I asked Chef Greg what he would suggest that I order, and was pleasantly surprised with almost all of his recommendations.

His first recommendation as was the Ahi Tuna Nachos, these were my absolute favorite. The addition of the fresh jalapeño slice and cilantro was a refreshing treat. I enjoyed all of the textures in this dish. I figured that from this point on, things could only get better.

I was almost right. The seasonal Burratta Mozzarella showed up to the party next and perhaps should have been uninvited. I found it to be a tad gummy. The concept was there with the diced peaches on top, but it missed the mark.

The Lamb Chop Lollipops and the creamy Crab Mac and Cheese are a must have.

Do yourself a solid and order dessert. The Warm Sticky Toffee cake was so delicious and large enough to share.

This is a place I would definitely make a stop at on my next visit.

Cha cha cha over to Victor Tangos…

Deliciously yours,

The Culinary Cutie

3001 North Henderson Avenue

Dallas, TX 75206

(214) 252-8595

Dinner at Stella Solla. With a newborn baby.

As many of you know I am the proud mommy of a newborn baby. This new addition to our family could have very well kept my husband and I trapped in our home. With determination and the will to never live without a great dinner and conversation we have made our way out to several locales.

Last night we ventured out to Stella Sola located in the Heights. The great thing other than the extensive wine selection  is that they have a large patio area, so if you have a little one that starts to cry, the noise from the street drowns out the cries until you can calm baby down. I will have to remind you to bring the OFF spray or you will be eaten alive.

For starters I had a new addition to the menu for summer. A Texas beet and tomato salad with goat cheese and a peach vinaigrette. You may be thinking gross, beets?! No, these are not the beets from the can your mother forced you to try before you could say you officially hated them. These are fresh sweet delicious nuggets of color that everyone must try. Don't forget to order a signature cocktail before your entree arrives. I tried the San Remo which was not too sweet nor too sour. Each drink is around $10.

Equipped with clams, shrimp and a lite broth you would think your taste buds were in for a great surprise. The entree of red snapper was rather dry and bland even though it was described as being full of flavor. Surprise...yes.

After desert and bottle of champagne, our dinner came to an end. Whether you are inside or out, Stella Sola is a great place in the Heights for all ages if you play your cards right. We will be back with our little guy again and again.  

Deliciously Yours,

The Culinary Cutie


Stella Sola
1001 Studewood St
Houston Tx 77008
713-880-1001

Spring Fling Recipes! Cutie Approved.

It's that time of the year when the birds are chirping, BBQ's are smoking and the sun is shining. I love to eat and create easy recipes for the season. Here are a couple yummy ones I made today.


Heirloom Tomato Salad w/ Feta and Basil

• 3-large ripe but firm Heirloom tomatoes (I used orange and green)
• Handful of fresh basil
• Extra Virgin Olive Oil
• Bulgarian Feta cheese (do yourself a favor and try to find this type. Super rich and creamy)
• Salt and Pepper to taste

This is so easy, that you can probably guess what you do next, but for those that need guidance, here you go. Chop tomatoes into medium pieces. Next cut the Basil with kitchen shears, sprinkle the Feta cheese over the tomato mixture. Drizzle with EVOO and season to taste. Refrigerate for at least 30 mins before enjoying!


Lemony Raspberry Cupcakes

I found this recipe on Epicurious.com, I thought it would be delish so I tested it out for you! I added a little almond extract to my rendition.

• 3/4 cup (12 tablespoons) unsalted butter, room temperature
• 3 cups powdered sugar, divided
• 4 1/2 teaspoons finely grated lemon peel, divided
• 2 large eggs
• 1 1/4 cups self-rising flour
• 1/4 cup buttermilk
• 4 tablespoons fresh lemon juice, divided
• 12 teaspoons plus 1 tablespoon seedless raspberry jam
• Fresh raspberries (for garnish)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.

Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

Give these Spring Time recipes a try, you definitely will want to create these again for your friends and family.

It's always sunny when you are eating good food.

Deliciously Yours,
The Culinary Cutie

What's Cookin' in Cutie's Kitchen Tonight- Chicken Masala w/Carmelized Cumin Carrots & Mushrooms

Tonight I wanted to try an Indian inspired dish that was not too terribly complicated and tasty. I landed on a great recipe for Chicken Masala. The only difficult thing about this recipe is actually finding the Garam Masala spice at the grocery store. Take a walk down the ethnic isle of your local grocery store and you are bound to find it, if that doesn't work just ask. OK, here is the play by play.

 

Ingredients:

• 1 cup plain whole-milk yogurt
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon garam masala*
• 2 teaspoons coarse kosher salt
• 1 large garlic clove, pressed
• 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
• 2 small onions, cut into 1/4-inch-thick slices

Get the party started:

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). At this point, I sprinkled a little cayenne pepper, salt and masala on top of the chicken before putting it in the oven. Discard remaining marinade.

Put the carrots and mushrooms on a shallow cookie sheet lined with foil, and pop those in the oven as well.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

I am serving this dish with rice flavored with a little lime and cilantro. Bon Appétit!

Deliciously Yours,

The Culinary Cutie

Ruggles Green

The newest location of Ruggles Green located in the City Center is a certified green restaurant. This means that they are always incorporating organic, hormone free, natural and preservative free products on the menu. What this means to you is better ingredients equals better taste. I can definitely tell a difference, especially in fruits and produce.

Ruggles Green has a very diverse menu with something for everyone, so I tried everything for someone. Don't judge. Items on my list and on the table were Ruggles Green Classic Crab Cake, Hummus, Organic Spinach Dip, Chef Bruce's all Natural Chicken Sandwich, Honey Fried Goat Cheese Salad, Pink Velvet Cake, and my favorite Pan Seared Chicken. I do all these things for you, my avid readers, who never know what to try because everything looks so good. I took one for the Culinary Team and nearly died of a food overdose. Anything for you guys.

I would suggest you try the Crab Cake. It is huge, so definitely enough to share as an appetizer or make into a meal with a small salad. If you are teetering between the Hummus and the Spinach Dip go for the Spinach Dip. The Chicken Sandwich had too many flavors and was VERY messy. If you are going to Ruggles Green on a hot date, it may turn into a hot mess after you try to pick up this sandwich. I nearly ruined my Sunday's best as I watched all of the insides fall and splatter onto my plate. The Honey Fried Goat Cheese Salad was a bust; with only arugula and no other mixed greens, this salad was very bitter in taste.

If your not lucky enough to get one of the coveted booths, expect a cramped dining room unless you opt to sit outside on the patio. Ruggles Green was a fulfilling experience to say the least.

Deliciously Yours,
The Culinary Cutie

Ruggles Green
801 Town And Country Blvd. 1B
Houston, Texas 77024
713.464.5557
http://www.rugglesgreen.com/