Iced Green Tea with Raw Honey

I love Starbucks iced green tea (sweetened). If I'm there it's been my regular order. But I'm sure the sweetener in them is junk and the cost to make it is practically pennies! So...I just started making it myself. I cut the refined sugar and added raw honey. I think this one beats the flavor of the Starbucks version too! It's also a yummy drink to brew for a summer party or shower. It's light, sweet and refreshing. Here's the easy recipe.

12 cups water

12 green tea bags (I use jasmine green)

1/2-2/3 cup raw honey (add more if you're from the south,  :)

Place tea bags in water and bring to a medium boil. Once water boils let tea bags sit 1 minute with heat turned off. Take bags out and add honey, stir until melted and mixed in. Let cool on stove 15+ minutes. Store in pitcher and serve 8.oz of tea to 8.oz of ice. 

 Enjoy!

Cj

Elyse's Roca Brittle

Oh my goodness, this stuff is dangerous. Seriously dangerous. Beware! You will most likely eat the whole batch if you don't have an occasion your making them for or people you're bringing them to. I helped throw a shower for my sweet friend Julie and her new Baby Reese this week and one of her friends brought these and some other amazing baked treats to the party. Thanks for the fabulous recipe Elyse!

 Enjoying in moderation :)

 Cj

QUICK AND EASY ALMOND ROCA

-    jelly roll pan lined with foil (shiny side down)

-  Keebler Club crackers

-  2 1/2 sticks of butter

-  1 1/3 cups golden brown sugar

-  2 cups chocolate chips

-  chopped walnuts

Line the pan with crackers, salty side down.  You will need to break and piece together to cover the bottom of the pan. 

Melt the butter and brown sugar on the stovetop.  Cook until it begins to pull away from the sides of the pot and it is a creamy, bubbly consistency.

Pour over the crackers, spreading to the edges so they are completely covered.  Bake at 350 degrees for seven minutes.

Spread chocolate chips on top, again spreading so that when they melt, all areas are covered.  Sprinkle with chopped walnuts.

Set in refrigerator for 15-20 minutes until the bottom of the pan is cooled.  Break apart into serving pieces.

Jillian and Ina's Orzo Salad :)

We were at our friends, Mike and Jillian's house last night for a little backyard dinner. Jillian made this amazing dish. I couldn't stop telling her how good the orzo was... It was quite ridiculous, it really was so good I couldn't stop talking about it. So here it is. This dish is the perfect summer salad and a great thing to accompany any meat on the grill or a yummy sandwich...

 and of course it's good, it's a Ina Garten recipe :)

Ina Garten's Orzo with Roasted Vegetables

1 small eggplant, peeled and ¾-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
1/3 cup good olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
½ lb orzo

FOR DRESSING:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper

TO ASSEMBLE:
4 whole scallions (white and green parts)
¼ cup pine nuts, toasted
¾ lb good feta, ½-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

1. Preheat oven to 425°F.

2. Toss eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Servings: 6

Cooking Tips
*Add the dressing when the orzo is still warm so it absorbs into the pasta.
**This dish is even better made in advance; just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.

Recipe Source: Barefoot Contessa Parties!

Enjoy! cj

Fun Spots

It's been a while since I've posted about some of our spots around town. Here's some places we enjoy!

For Breakfast we are loving Kings Road Cafe 12401 Ventura Blvd., Studio City, CA 91604, it had been in the works for a long time and just recently opened. We were so curious we had to give it a try. It has now become a regular spot! They are famous for their great coffee but, the whole wheat granola, blueberry, banana and pecan pancakes are my favorite! ... yes, you read that right... whole wheat  granola, blueberry, banana and pecan pancakes... they can fit all of that in a pancake! And they are wonderful! :) The fruit and nuts are so tasty, you almost don't even need the syrup.  Chad and I always want sweet AND savory, so we split the pancakes and the mixed veggie omelette. Yum!

For Lunch (or dinner) we discovered Tomato Pie 2457 Hyperion Ave, Los Angeles (Silverlake), CA 90027  ... my oh my do we love tomato pie! This place has one of the tastiest pizzas I've ever had. They are famous for the "Grandma" pizza which consists of olive oil, crushed tomatoes, fresh garlic, 

fresh basil, romano cheese. This pizza is a must try! We also had the the "Works" which rocked! 

They have been voted "one of the best pizzas on earth" by GQ magazine and "best pizzas on the west coast" by Sunset magazine... some pretty good sources, eh! 

You can buy the pizza by the slice or by the whole pizza, so it's great for lunch for two or ten! And I love this area there's so many cool shops and spots i'll have to write about another day... but if you do go here, go to Alcove Cafe & Bakery 1929 Hillhurst Avenue, Los Angeles CA 90027 for dessert! :)

For Dinner we have been craving Bamboo 14010 Ventura Blvd. • Sherman Oaks, CA 91423 

... not the plant the restraunt :) Wow, we love this place. It has fabulous food and a fun fine dining vibe with a totally average price menu! It's been voted "best chinese in the valley" by ZAGAT, not too shabby! We ordered the won-ton soup, Bamboo Chicken in Black Pepper Sauce (white meat chicken in a black hoisin sauce served with steamed broccoli) and the Singapore Style Fried Vermicelli (noodles with shrimp, chicken, beef, and egg, red and green peppers, sauteed in yellow curry...mmm) and were blown away! The next night I asked Chad what he wanted me to make for dinner and he replied "lets just go to bamboo!"... we did eat at home, but are looking forward to going back for some tasty chinese food soon!

Check these places out, I'm sure you will enjoy them! 

cj

Lemon Pepper Chicken and Roasted Zucchini

Sometimes I forget that making yummy healthy food doesn't  have to be complicated! I wanted to make a quick "real food" lunch yesterday for Chad and a friend and this is what my fridge and I came up with... It's easy and yummy and tastes like it took a long time to make :) 

Lemon Pepper Chicken

4 bone-in chicken breasts  (preferably hormone and antibiotic free:)

olive oil

sea salt

lemon pepper

Pre-heat oven @ 375 for 10 min. On a large baking sheet liberally sprinkle sea salt and lemon pepper over chicken. Generously drizzle olive oil over chicken. Bake @375 for 30-35 minutes (depending on the size of the chicken)

Roasted Parmesan Zucchini

1 package of Trader Joe's fresh organic zucchini

olive oil

sea salt

pepper

shaved parmesan cheese

Cut zucchini in halves (long ways) drizzle with olive oil, liberally season with sea salt, pepper, and (around 1/4 cup) parmesan cheese. Bake @375 for 20 minutes. ( since I made it with the chicken, I just popped it in when there was 20 minutes left for the chicken to cook)

* you can really roast any veggie this way!(asparagus,squash..)

These would be yummy with smashed cauliflour, mashed potatoes, rice or a mixed green salad!

Enjoy!cj

Ina's Roasted Chicken

I am a HUGE Ina Garten fan. I learn so much just by watching her cooking show "barefoot contessa". I fold my laundry while watching this show with a piece of paper and a pen, so i can jot down her ever so helpful tricks and simple recipes. If I lived in the Hamptons I would try to become her friend:) She's classy and cool, and makes simple delicious food. As I folded the worlds largest mound of laundry a few weeks ago, I discovered this AWESOME recipe. Its healthy, easy and tastes incredible. It makes enough to feed a group or you can use the leftovers for chicken salad or soup. This is a must try! 

see, I really do watch the show with a pen and paper :)

fresh from the yard...mmm

I put extra herbs on the top to make the skin really flavorful 

taste test approved!

*next time I'll have a pic of the finished product...I was too hungry to take a pic, and it was quickly devoured :) I served the chicken and veggies next to a mixed baby green salad with apple, gorgonzola, and a homemade balsamic dressing. 

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs (I used rosemary)
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges (I used potatoes)
• Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Enjoy! 

cj

our new favorite snack!

I need to go make another batch of these because they do not stick around this house for more than 24 hours!  I've made 2 batches already this past week!

I am always looking for healthy, "real food" snacks for Hudson ( ok... and me :)  So I asked my "gluten free/ wheat free" friend Lindsey if she had an new fun recipes. She recommended this is one.  It is SO quick and easy to make and is a great alternative to store bought, junk bars!

Peanut Butter Granola Bars

1/2 cup of honey

2/3 cup of peanut butter

1 cup of oats (I used Bob's Red Mill GF rolled oats)

2 cups of rice krispy cereal (gluten free and low sugar)

raisins (however many you desire)

( I finely chopped a 1/2 cup of trail mix... yum! the nuts and hint of chocolate you can't go wrong with!)

Put the honey in a medium size pot and put it on low heat. Stir constantly. You want it to thin out and be melty but not to boil. When it gets to that point you can add in the peanut butter. Stir this until it gets really smooth. At that point turn of the heat and stir in your oats and rice cereal. Add the raisins or whatever dried fruit you would like. After everything is stirred together, lay out some parchment paper, dump everything out and form into a square. Let them harden up a little bit, cut them, put them in a storage container and put them in the refrigerator. 

Enjoy!

CJ