• moroccan chicken
    Dinner

    Moroccan Roast Chicken Thighs

    Roasted chicken thighs are probably one of my favorite recipes. The reason I love them is just how versatile the concept is. If you can master the technique you can literally do almost any flavor style you can imagine. My recommendation is start French (like these) and then experiment from there. This time around I decided to take this in the direction of Moroccan. Rob actually suggested the concept based on a dish I had last time we were in Sonoma. We went to Glen Ellen Star, which is an awesome little restaurant in Glen Ellen (shocking, I know) that is one of our all-time favorites. Anyway, I had ordered…

  • blueberry vodka mojito
    Cocktails

    Blueberry Vodka Mojito

    This cocktail is a throwback to our honeymoon in Maui years ago. We spent a week at the Four Seasons; which was absolute heaven and may still be the best hotel experience we have ever had. One of our favorite parts of the hotel was the swim-up bar at the adult pool area. They had many awesome cocktails, but one of Rob’s favorites was a Blueberry Mojito. It’s not a true “mojito” per se. It doesn’t use rum, which is a perk to me. Rum is just so sugary and with alcohol that doesn’t always create a great mixture. So, its vodka based! If you don’t mind buying it, it…

  • picnic pasta salad
    Dinner,  Lunch

    Picnic Pasta Salad

    This recipe is probably at the top of the list of favorite recipes for me and Rob. Its got good flavor, is light, and best of all packs well! That last one is really important because, for years now, this has been our go to picnic food. I am not even sure how many times we have made this recipe, but it makes for a great weekend lunch, picnic main, or packable workday lunch! For Memorial Day weekend, we went to a place in the DC area called Wolf Trap. It’s a national park that focuses on performing arts and every year the Marine Corps Band does a free concert.…

  • Durrell Cocktail
    Cocktails

    The Durrell Cocktail

    The Durrells in Corfu is one of Rob and me’s favorite TV shows. Its pretty nerdy as its a PBS period piece comedy, but the show is really solid and has good humor. If you haven’t seen the show check it out, its so good that it actually has been referenced multiple times on Brooklyn 99 (another of our favorite shows)! Rob wanted to make a cocktail that was inspired by the show so thats what he did. Kumquats feature heavily in the show and Rob found them at the store the other day. If you aren’t familiar they are a tiny little citrus fruit that is basically entirely edible.…

  • pomegranate gin fizz
    Cocktails

    Pomegranate Gin Fizz

    With the Memorial Day holiday weekend coming up, its time to start thinking good summery cocktails. Rob’s answer to this was to go with one of his favorites: the Gin Fizz. But with a twist! Gin is one of Rob’s favorite liquors; its got more natural flavor than vodka but isn’t overly sugary like tequila or rum. Rob used a mixture of basil and mint along with fresh pomegranate seeds to make this one. It was really pretty simple, some fresh squeezed lime juice, and the gin, muddle everything up, stir, and top with seltzer. DONE!! It’s super refreshing for something like a cookout or barbecue (which according to Rob…

  • zakarian greek yogurt pasta
    Dinner,  Lunch

    Zakarian’s Yogurt and Herb Pasta

    So, this may be the first time I got a real inspiration from watching the Kitchen on the Food Network. The best part of the show though is definitely Geoffrey Zakarian (just gonna call him GZ going forward). When he makes something on the show, its more often than involves proper technique and flavor pairings. This one actually caught my eye and made me go oooh! I would describe it as basically a Tzaziki Pasta, which just sounded awesome. What’s really great is that the only thing that you need to cook is the pasta. We did cook up some chicken pieces to provide protein but its not required. The…

  • french skillet steak
    Dinner

    French Skillet Steak

    Its been a little while since we made a steak and we felt like having a bit of a special dinner in. Rob has been prepping steaks with a lot of reduction sauces and we wanted to mix it up. This time around, Rob went back to the classic butter basting technique and an multi-herb aoli for topping. While grilling steak can be fun, I have really grown to love the skillet. The crust that you form with this method really adds a nice texture. Even more than the texture, if really helps to lock in the juices. The butter basting adds a nice little bit of flavor at the…

  • spinach mint pesto
    Dinner,  Lunch

    Spinach-Mint Pesto

    Who doesn’t like pesto? Its super flavorful and easy, but the real benefit: you can make so many different variations to give different flavors. This version was made for a weekend lunch and the goal was a light clean flavor. We went with a slight variation to our normal green mix to get that flavor. Traditionally, pesto is basil-based; basil is a very bold flavor and it has a tendency to change color quickly. Sometimes I like the basil flavor, but I wanted something a little more neutral. One of my other common greens is arugula. It provides a natural spiciness that gives pesto a great flavor. For a light…

  • moroccan seared sworfish
    Dinner

    Seared Moroccan Swordfish

    Rob finally got to make swordfish for me!!! Rob went with a new preparation on this version similar to how he likes to cook a steak in a skillet. Turns out it works just as well for fish as it does red meat. I have to say I really like this cooking method. A fish with a nice crispy crust on the outside is easily my favorite. Texture is definitely my biggest problem with fish and a good sear definitely does the trick. While a grill or grill pan provide nice grill marks, I often find that the consist color of a skillet more appealing. As for the culinary style,…

  • Turmeric Mint Couscous
    Side Dish

    Turmeric-Mint Couscous

    This couscous recipe is so easy to whip up and has so much flavor.  Couscous is one of those go-to weeknight sides because it takes no time at all to cook and can be made with so many different flavors to suite any situation.  This is my take on a fresh Mediterranean flavor.  We were looking for a good side dish to go with our Za’atar crusted chicken and these flavors just jumped out at us.  Credit goes to my husband, who has an intuitive ability to come up with flavor profiles.  I use chicken broth for my couscous as I like the rich flavor it provides, but you could…