Where to start?

Are you wondering what fabulous (no wi-fi) island  I moved to for the last…ohhhhh…maybe almost 2 months? Hopefully you will forgive me, life is pretty fantastic and we have a lot to catch up on.

June and July kicked off the summer; a Napa trip  on the tail end of a work San Fran trip plus 4th of July weekend at my childhood beach, New Smyrna.

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newsmyrna

August started with a trip to San Francisco for work and an induction into the Whiskey Wednesday club.

Cheers to having colleagues and cousins you love as best friends.

taylor

Then we had the most relaxing and perfect week-long vacation with family at a gorgeous rental house in Islamorada. We spent our time boating, fishing, lobstering, hanging out in the pool, cooking delicious food, paddle boarding, and drinking lots of Sangria.

 

After the keys, we spent a quick night at home in Miami and I finally went to Hakkasan. I know, I know! It seriously makes no sense that I hadn’t been! I’m Asian cuisine obsessed. We did the Miami Spice menu plus dim sum and it was incredible.

dimsum

 

The next morning we jumped on a flight to Los Angeles, where we lived for 4 years, and hadn’t been back in 3! What!? I’m still not sure how that happened, but it did and I couldn’t have been more excited to finally fly back for a long weekend. It didn’t hurt that we got free upgrades to 1st class and an ocean front suite when we checked in.

mbhb

We stayed at the Beach House in Hermosa Beach and rode beach cruisers along the Strand to our old neighborhood, Manhattan Beach. I really missed the Pacific Ocean breeze, the buzz of bikers and runners along the Strand, our MB friends, and all of our old local hang outs (the circuit) and restaurants.

To top off the most relaxing vacation ever, on the first night Peter and I walked down to the ocean by the Manhattan Beach Pier after finishing dinner at The Strand Houseand he asked me to marry him! 

Afterwards we walked around Manhattan Beach, reminiscing and talking about the future all at the same time. We met up with friends for celebratory champagne at the Shade Hotel and ended up making it a late night full of stories and laughter. I can’t wait to see what’s in store for the future!

It was such a memorable, romantic and unforgettable weekend with my love and great friends. Now it’s time to plan our wedding! Woo hoo!

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Labor Day weekend we flew to Boulder, CO to see my best friend who I’ve known since I was 5 years old, Nicole, get married and become Mrs. Hugus at Lonehawk Farm. We also had the chance to have brunch at Foolish Craig’s and catch up with my cousin Trace. It was an intimate, love-filled weekend with old friends and family that I never wanted to end.

nicole's wedding

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Somehow we even squeezed in the new Bimini Superfast Cruise in Miami during UM’s bye week. Gorgeous sand crystal clear water and a bit of gambling, made for a great day cruise.

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In between it all, work has been busy and great as always. This weekend we are headed to Orlando to check out wedding venues and spend time with my Dad and sister.

Now you know why I’ve been missing in action, well at least on my blog. I have actually been cooking during all this craziness and I have some great new recipes and tips to share with you soon.

I’m also dying to know, what did you do all summer? Tell me, tell me!

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keely marie

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Roasted Chicken with Fresh Herbs

Roasted Chicken and Fresh Herbs

 

This recipe masters the Roasted Chicken.

It comes out of the oven out juicy with super crunchy flavorful skin, packing major fresh herb flavor. It was recommended to me by a person I highly recommend you get to know, Vanessa from Without a Measuring Cup.

Vanessa is a personal chef  and event planner based in Boston and she happens to be one of my sweetest friends from college. We spent many nights dancing away at clubs in Miami and now we share the same love for great food and cooking.

Her cooking mantra is all about not measuring every single ingredient and allowing her senses to guide her. This same method describes how I fell in love with cooking… glass of wine in hand, playing with the flavors and using your senses, not tying yourself to a strict recipe. It helps you become more comfortable in the kitchen which can completely change your perspective on cooking!

Vanessa’s Roasted Chicken with Fresh Herbs recipe is adapted from the James Beard Award winning chef Gordon Hamersley’s recipe and you can check out an interview she had with him right here.

  • Roasted Chicken with Fresh Herbs
  • Roasted Chicken with Fresh Herbs
Servings Prep Time Cook Time
2 people 15 minutes 45 minutes

Ingredients

Servings: people

Instructions

  1. Preheat oven to 425 degrees F.
  2. Combine the ingredients for the herb mix together and set aside.
  3. Remove the backbone of the chicken (or have your butcher do it).
  4. Next, starting on one side of the chicken, carefully insert your fingers into the skin and the breast meat and loosen the skin. Do this throughout the chicken- you want to make space between the skin layer and the meat.
  5. Fill the area between the skin & the meat with the filling. Rub the herb filling all over the meat of the chicken and inside the skin. (Get in there good!)
  6. Rub the outside of the chicken with salt & pepper & and left over herb mixture
  7. A roasting pan with a rack works best but you can also use a large baking pan. Place your chicken in the roasting pan (or baking pan) and into your pre-heated oven and cook for 45 minutes.
  8. For a nice brown, crispy chicken, finish by broiling on high for 3-8 minutes. Since ovens vary so much, keep on eye on the chicken so that it doesn't burn.
  9. Remove from the oven, let cool a couple minutes, and enjoy!

Share this Recipe

 

Served with with these honey glazed carrots and steamed broccolini.

 

 Fire alarm was not my friend cooking this dish. :)

 

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keely marie

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Roasted Chicken with Fresh Herbs

Roasted Chicken with Fresh Herbs

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The Food Matters Project

The Food Matters Projects Recipes 2

 

As many of you know, I’ve been part of a group of bloggers cooking our way through Mark Bittman’s cookbook The Food Matters in an effort to incorporate more fruits and veggies into recipes.

It’s been almost a year and a half cooking recipes with this group and the project came to a close last week.  Thanks to Sarah and Kate for creating the concept and to Lexi for keeping it up. Every week I was inspired by the group of women who were a part of the project, I’d say it was quite the success ladies. I’ve truly added more fruits & veggies to my diet too. I love it!

It is really hard to pick a favorite recipe from the book.  I crave this Thai Fried Rice. This Seared Bean Sprouts with Beef + Orange Glaze is so super simple and quick. This Savory Tomato Crisp is a fresh vegetarian side to bring to a party that anyone would love and the Chorizo Smothered Cauliflower is insanely addicting. My Mom makes the Red Curried Vegetable Tomato Soup a lot and she has raving fans. In the Winter months the Cassoulet is a must. For the Summer heat definitely make these Summer Rolls, you will amaze yourself creating something so light and surprising at home (and you can fill them with almost anything)!

Hopefully you’ve enjoyed the recipes and cooked a few yourself along the way. Here are the Food Matters Cookbook recipes I’ve posted in one place. Enjoy.

The Food Matters Recipes on KeelyMarie.com

 

Chipotle Glazed Squash Skewers
Homemade Popcorn
Roasted Red Pepper & Walnut Pesto

 

The Food Matters Recipes on KeelyMarie.com

Rigatoni w/ Brussels Sprouts, Figs, Apples, Pears, Gruyere, & Fontina
Seared Bean Sprouts with Beef & Sesame Orange Sauce
Red Curried Vegetable Tomato Soup

 

The Food Matters Recipes on KeelyMarie.com

Cassoulet with Lots of Vegetables
Whole Wheat Pizza
Roasted Asparagus + White Bean Soup Two Ways

 

The Food Matters Recipes on KeelyMarie.com

Rojo Amarillo Salsa de Mango (Mango Salsa)
Greens n Beans Burrito
Savory Tomato Crisp

 

The Food Matters Recipes on KeelyMarie.com

Ethiopian Braised Chickpea Fritters and Vegetables
Roasted Tomato, Balsamic Caramelized Onion, & Sharp Cheddar Tea Sandwiches
Tuna, Parmesan, Apple, & Celery Tea Sandwiches

 

The Food Matters Recipes on KeelyMarie.com

Roasted Pork Loin and Veggies with Chimichurri
Strawberry Pinot Sorbet
Roasted Chicken with Potatoes, Green Beans & Romanesco Sauce

 

The Food Matters Recipes on KeelyMarie.com

Shrimp and Veggie Summer Rolls
Chorizo Stuffing Smothered Cauliflower
Apricot Polenta Cake with Dark Cherry Compote

 

The Food Matters Recipes on KeelyMarie.com

Edamame Pancakes
Carrot Parsnip Gnocchi with Sage Brown Butter
Thai Style Sweet Potato Corn Fritters

 

FMP9

Stuffed Cabbage Rolls
Black Sesame Sea Bass + Asian Soba Noodles
Thai Chicken & Pineapple Purple Fried Rice

 

SMP10

 

Italian Sausage with Brussels Sprouts and Lentils
Japanese-Spiced Roasted Beets + Parsnips
Mediterranean Cobb & Champagne Caper Vinaigrette

Also, has anyone purchased VB6 by Bittman? I’m intrigued…too much Bittman? Never too much? Do tell!

 

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keely marie

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Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by KeelyMarie.com

 

What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

 

Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at http://www.keelymarie.com

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keely marie

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