Watermelon Radish Chicken Milanese // www.acozykitchen.com

I spent the long holiday doing all sorts of exciting things like making sweet corn custard and binge-watching Cesar Milan, which has made me realize that perhaps I’m not what he calls “pack leader.” It’s a devastating realization, actually. I’m guessing it feels similarly when your kid tells you to “shut up, mom” in front of other people. I’m not sure what to do with my beast of a child but this week I’ve vowed to be “calm and assertive”—not my best attributes.

In other news, there’s this perfect summer lunch or dinner. And a giveaway! First, let’s talk about the recipe.

Chicken Milanese might be one of my favorite quick meals EVER! The chicken is pounded to be super thin and then dipped in light, panko bread crumbs. The chicken is pan-fried in a pretty small amount of oil, resulting in delicious, crispness. The salad that usually accompanies chicken milanese is pretty normal; usually some sort of lettuce. Instead of going the ol’ normal route, which I’ll admit is also delicious, I wanted to do something a little bit different.

Chicken Milanese with Radish Salad // www.acozykitchen.com

Watermelon radishes are maybe the most beautiful radish in existence. If the season’s change, or if you can’t find watermelon radishes, feel free to swap them out with another type of radish. Watermelon radishes are mild in flavor–just a little bit spicy, so they’re perfect to eat all on their own. I mixed in a bit of flat-leaf parsley and fresh tarragon for added flavor (I love tarragon and chicken together!). The whole salad is tossed in a easy combo of lemon juice, olive oil and salt. Super simple.

It’s no secret that I adore Le Creuset products so it was no surprise that I loved this 3 quart sauté pan. The pan is light yet sturdy and conducts and spreads heat evenly resulting in chicken that’s perfectly cooked.

Chicken Milanese with Radish Salad // www.acozykitchen.com

Today we’re giving away this 3 quart sauté pan to one winner. All you have to do:

1. Leave a comment below telling me your favorite flavor of Ice Cream (I need inspiration for the upcoming Ice Cream Week that I keep promising)!

One winner will be chosen on Tuesday, July 22nd, 2014. Giveaway is open to U.S. readers only.

This giveaway is now closed. The winner is Steph who said:

“My local ice cream shop made a flavor they called Mango Unchained. It was amazing- sweet from the mangos and spicy from cayenne pepper.”

Chicken Milanese with Radish Salad // www.acozykitchen.com [click to continue…]

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June Stuff // www.acozykitchen.com

Phew! I don’t always say this but I CANNOT believe June is already over. I wish it wasn’t. I wish I could do it all over again. June was pretty cool. I feel like April was a big gigantic downer but June was different. It was full of a lot of productive work on my book. Lots of failed recipes. I’m talking TONS, but a few really good winners.

In between work and more work, were moments that were pretty amazing, mainly CORG-A-BUNGA. We’ll get to that later, but first…

I want to share a picture of the pie that bugged me to no end. After a million times making it I realized it wasn’t my fault. Peaches leech way too much water and it messes up the custard over and over again. So goodbye, peach custard pie. Goodbye, I will not miss you.

June Stuff // www.acozykitchen.com [click to continue…]

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Fritos Chili Pie // www.acozykitchen.com

Today I teamed up with Frito-Lay to bring you one of those recipes I’ve always dreamed of making for the blog. I just needed a bit of a nudge…and by nudge I mean tasty FRITOS® corn chips in my possession. FRITOS CHILI PIE® is usually served in the bag. It’s one of those super fun recipes that makes you feel like you’re on a ranch. In my dream world that’d mean I’m on Hey Dude (do you remember that show on Nickelodeon, like, years ago?). It always made me want to go to Texas and live on a ranch but let’s be honest I’m not sure ranch work is my kinda thing. Eating chili and cheese on top of FRITOS corn chips in a bag is more my groove!

Over the next few days I’ll be taking over Frito-Lay’s Instagram account, sharing some of my favorite July 4th moments and snack combos. (Think sweet tea and grilled hot dogs!)

Frito-Lay is also giving readers and fans alike the chance to share their snacking moments in the Fun-Up for Summer Sweepstakes. To enter on Instagram or Twitter, upload a photo of your summer snacking moment with #FritoLoveEntry for a chance to win fun prizes. Full rules here.

Happy Snacking,

Adrianna

Fritos Chili Pie // www.acozykitchen.com [click to continue…]

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Shrimp Tostada // www.acozykitchen.com

We’re not really in the dog days of summer. When I think of that term I picture early August, humidity that humbles you and days that involve inner tubes, a river, a cooler full of beer and a janky waterproof radio. Those are some dreamy summer days; instead I’ll be super busy making pie after pie recipe and wishing I had central air conditioning. I’m not complaining, in fact, I’m super excited about my summer.

Tostada_6 [click to continue…]

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PB & J Popsicles // www.acozykitchen.com

This week is popsicle week on internets, if you haven’t noticed. My friend and fellow lover of reality TV/gifs, Billy, is hosting popsicle week for the second year in a row (last year I made these Cherry Lambic pops, which are still a big favorite of mine). To see a big list of all the participants and delicious popsicles check out his blog, Wit & Vinegar.

This year I teamed up with Almond Breeze to bring you your favorite childhood sandwich in popsicle form. That may sound weird but I can’t sing the praises of frozen peanut butter milk enough. The almond milk mixed with sweetened and salty peanut butter is like heaven. I could drink it by the glass, and I plan on doing so in the future, but I think my favorite version of it is in frozen form.

PB & J Popsicles // www.acozykitchen.com

The concord grape jelly needs to be added sparingly, almost like how I prefer my PB&J sandwiches. I always make my PB&Js with a slight smear of jelly and a TON of peanut butter. Sloppy PB&Js were not my thing.

The almond milk marries so well with the creamy natural peanut butter. And both of them freeze really well.

PB & J Popsicles // www.acozykitchen.com [click to continue…]

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flowerwall

I’m writing a book! (I’m currently doing jazz hands in Amelia’s face! She hates it/loves it.)

The book will be called The Year of Cozy. It’ll take you through an entire year of recipes, DIYs (oh yeh, we’re getting crafty!) and ideas on how to make the best of the small, seemingly insignificant moments. (I know that last part sounds hippie-dippy and maybe it is a little, but I swear it’ll make sense.)

The book is being published by Rodale and I’m lucky enough to be working with my dream editor, Dervla Kelly (who also happens to write a super fun blog, The Curator)!! Over the course of the next year, I’ll be putting this book together, glue gun and rolling pin in hand, and will be sharing sneak peaks via my favorite social media channel ever, Instagram. I’ll be sure to be a good social media user and hashtag everything properly with #TheYearofCozy. I used to boycott hashtags because I thought they were cheesy but look at me now! (P.S.: I’ve already shared some stuff because I couldn’t help myself.)

The book will feature pictures of my favorite animal and roommate. And a few dog-friendly recipes (hello doggie doughnuts!) will also appear.

AmeliaandMe

AmeliaPool

There will be kitchen crafts and projects (like this Breakfast in a Box) so your holidays can be cute.

Mother's Day Gift Idea: Breakfast In a Box | www.acozykitchen.com

Arrangement_1

A lot of the recipes will be project-oriented; some easy-breezy and some that will be more involved. I promise that all of them will be delicious.

Rose Apple Pie with Bourbon Glaze // www.acozykitchen.com

I don’t want to give away too much but there will be ice cream because what else are we supposed to eat for dinner during those summer days that are too hot to cook?!

Roasted Plum Ice Cream // www.acozykitchen.com

But in all seriousness, I wanted to thank you so very much for coming to this lil’ blog to read, comment and hang out. You all really are the best. I sincerely appreciate your continued support. Thank you, thank you!

[click to continue…]

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Flax and Oat Porridge with Grilled Peaches

Last night my clutch was stolen—and to makes things worse, it was my favorite Claire Vivier—straight out of my very unlocked car. It was a big ol’ gigantic bonehead move on my part. I blame my dad. He never locked the front door because he was raised in The South in the 70s where no one locked their doors and people actually borrowed sugar from their neighbors. I tend to shrug off the idea that people will steal from me because, well, I wouldn’t steal from me!

Luckily no real damage was done. I actually didn’t even realize it was stolen until I went to grab my wallet when I went to pick-up my takeout Chinese food at Pine & Crane. The restaurant took pity on my moneyless-self and gave me my dinner on the house. I thought that was so nice; it made me believe in good people all over again. I got all these fuzzy feelings in my tummy at how nice they were about it.

Flax and Oat Porridge with Grilled Peaches

In moments like these, I need comfort. And in my world that comfort comes in form of breakfast. This is what I like to think of as a summer porridge. Something you’d eat during the warmer months.

This recipe comes from the book, The Homemade Flour Cookbook, by Erin over at Naturally Ella. In this book, Erin explores the variety of ways you can grind your own flours at home. And, it includes a ton of recipes that focuses on those flours, seeds and even beans. I think it’s a really interesting book. I thumbed through most of the recipes and fell in love with this flax porridge with peaches. I love a good porridge but had yet to try one with flax in it.

Flax and Oat Porridge with Grilled Peaches [click to continue…]

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Chili Cheese Dogs // www.acozykitchen.com

Do you ever realize that the package of hot dogs and the package of buns doesn’t equate to the same amount?

This means that you’ll often times be left with two unused hot dogs buns…and then if you buy more hot dogs, you’ll end up with no buns and just hot dogs.

Every day after school I’d come home, hungry, with a desire to sit in front of the television for thirty minutes before I started my homework. I’d wrap a hot dog in a paper towel and stick it in the microwave to cook (why I did this I have no idea). On a rare occasion there’d be a bun but most of the time there was nothing! So I’d eat it with just ketchup and stuff. This had all to do with the dilemma I pointed out above. Too many hot dogs and no buns!

This is a pure example of the left hand not talking to the right hand. Also, why didn’t hot dog companies get in the business of hot dog buns?! It would only make sense. It would’ve cleaned this problem right up.

Chili Cheese Dogs // www.acozykitchen.com

Anyway, I’ve had chili cheese dogs on my mind recently so I decided to make a version that didn’t scare me. Sometimes hot dogs can scare me a little.

This is why making hot dogs at home is the best case scenario for me. I can ensure that I’m eating hot dogs that are nitrate-free and are made with ingredients I can pronounce.

The chili might be my favorite thing ever. It’s SO fast. No need to sit here and make real chili—that’s too much work. This one cooks up in minutes and is way thicker than the normal soupier version. I think the thicker version works way better when we’re using it as a topping for a hot dog.

Chili Cheese Dogs // www.acozykitchen.com [click to continue…]

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Summer Squash Pasta with Green Goddess Dressing

I like to think that the woman population is broken into two categories: women who love nothing more than to spend hours at Target, perusing the aisles for all of the things…and women who get itchy at just the thought of having to enter.

I belong to the second group. Yesterday I went to buy a pretty white floor lamp, which isn’t online or else I’d have you tell me if it’s cute or not, and I formulated a plan before I entered—I was in and out in 15 minutes! I got home thinking I was on top of my game…until I pulled the lamp out of its box only to find I had to assemble it, which normally shouldn’t be a big deal but it took me well over an hour. It was a bad scene, I hadn’t eaten, my blood sugar was low, meltdown mode was thisclose.

I kept making mistakes, which I think was partly due to the fact that I couldn’t really see (I have bad vision when it’s dark). I needed the lamp’s light to put the lamp together! It’s like when I need my glasses to find my glasses. Anyway, I got through my Tuesday night just fine, thank you for your concern.

After finally having enough light to see, I headed to the kitchen to eat this post’s leftovers. It’s a gem of a recipe from a gem of a cookbook from Kimberley Hasselbrink. Her new book, Vibrant Food, is all about eating color. Don’t you ever look at a colorful plate of food and get excited. I have to say I do. This is why I’ll always pick the purple cauliflower over the white cauliflower and why the farmer’s markets here in Los Angeles make me so dang giddy.

Summer Squash Pasta with Green Goddess Dressing

This book celebrates foods’ natural colors and vibrancy in a really delicious way. The recipes are easy-to-follow, the combinations interesting and the food is just downright pretty.

All of the recipes are things you’ll want to eat on a random Wednesday, which is honestly my favorite type of food to make. Very normal, everyday food, but with twists that make them special.

Summer Squash Pasta with Green Goddess Dressing [click to continue…]

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Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com

Sometimes I’m so hungry I feel like I might die. I know I’m being super melodramatic because people can go days and sometimes weeks without food but something happens where my blood sugar levels dictate my mood…and brain. I become angry, desperate…and then super creative.

I begin pairing ingredients that are strange and on the verge of not-so-pleasant. But a few weeks ago, I came across a freakin’ gem. I peered in my fridge, saw some tortillas, cheese and some leftover shredded chicken. That is when the first child from a quesadilla mother and taco father was born. QuesaTaco!

I’m an inventor…or so I thought. I googled it and realized some stoner kid on Reddit had already done it. SO, I didn’t exactly invent it but I still feel pretty proud of this recipe.

Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com

This recipe starts with a super quick cooking situation with diced summer squash, ancho chile powder and ground cumin. That’s the filling.

Then I made a bunch of quesadillas.

The quesadillas were then topped with all sorts of stuff…like a taco!

Summer Squash QuesaTaco (Quesadilla + Taco) // www.acozykitchen.com [click to continue…]

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