Category Archives: Food

Classic Slow-Cooked Chicken Dinner

My husband got back from working in Cabo this weekend (tough life!) and I wanted to make a good, hearty chicken dinner for us. This meal utilizes the Crockpot (YAY! I’m always looking for new recipes for the Crockpot) and is rich without being too heavy or unhealthy. You need a little extra time to prepare the chicken rub, but other than that, it’s another easy breezy.

adapted from The Nest

All-Purpose Chicken Rub Ingredients

  • 1.5 tbsp brown sugar
  • 1.5 tbsp salt
  • 1.5 tsp dried thyme
  • 1.5 tsp ground dried mustard
  • 1.5 tsp ground dried sage
  • 1.5 tsp paprika
  • 1 tsp coarsely ground black pepper
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 2/3 cup flour

Chicken Ingredients

  • Your choice of chicken drumsticks, thighs and breast halves with wings – Bone in, Skin on (6 to 7 lb. total)
  • 1.5 lb medium golden potatoes, quartered
  • 2 tbsp vegetable oil, divided
  • 1 large onion, cut into chunks
  • 24 baby-cut carrots
  • 4 celery ribs, cut into ¾-inch lengths
  • ½ cup dry white wine
  • 2 cups chicken broth


1. Boil potatoes in several quarts of lightly salted water for around 5 minutes; drain and place in the bottom of the slow cooker. Meanwhile, mix all ingredients for chicken rub together in a medium bowl. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.

2. Heat 1 tbsp vegetable oil in a large, heavy skillet over medium-high heat. Brown chicken on both sides, about 4 minutes per side, and transfer to a plate; set aside.

3. Add remaining vegetable oil to skillet. Add onion, carrots and celery and sauté until lightly browned, about 5 minutes; then add reserved seasoned flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into the slow cooker on top of the potatoes. Arrange drumsticks and thighs over the vegetables; set breast halves on top of dark meat. Cover cooker and cook for 3 to 4 hours on high (I cooked mine for about 3.5 hours on high), or 5 to 6 hours on low.

4. Remove chicken to a serving platter and surround with potatoes, carrots and celery; keep warm.

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Goodbye June Gloom! Hello Lemon Asparagus Pasta Salad!

July 1st was officially summer! We always experience “June Gloom” in Los Angeles, and I have to say, today was beautiful. For lunch, we walked over to Typhoon – an asian fusion restaurant at the Santa Monica Airport, then cruised through the airport swap meet on the way home. It’s been a lovely Sunday, and now I have a semi-shortened week before my bachelorette party in VEGAS! Can’t tell you how excited I am 🙂

adapted from created by diane


  • 1 pound elbow macaroni
  • 1 bunch asparagus
  • 4 oz crumbled light feta cheese
  • 1/4 cup cold-pressed olive oil
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon dry oregano
  • 2 cloves of garlic
  • salt and pepper to taste
  • 6-8 leaves fresh basil leaves


1. Cook pasta according to package directions, then put pasta in an ice bath.

2. Cut and roast asparagus in a hot skillet until al dente. Sprinkle with sea salt and pepper.

3. Drain pasta. Mix olive oil with the lemon juice and pressed garlic. Heat in the microwave for 30 seconds, remove and whisk. Continue whisking while adding in the oregano, salt, and pepper. Pour the roasted asparagus, feta cheese, and oil mixture over the pasta. Toss until combined, then add sea salt and pepper to taste. Tear the basil over the pasta and mix. Serve chilled!

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Swiss Chard Frittata…for my Swiss guest who doesn’t eat cheese. Oops.

My friend from Zürich was here all week, and I thought it was appropriate to make a swiss chard frittata with swiss cheese, but failed to remember that she doesn’t eat dairy products. Oh well, all the more for me I guess! 🙂

adapted from


  • 4 large eggs
  • 4 large egg whites
  • 1/2 cup freshly grated swiss cheese
  • 1/2 bunch swiss chard, washed
  • 1 medium to large white onion, sliced
  • 2 tsp unsalted butter
  • sea salt and fresh pepper to taste


1. Preheat oven to 400°. In a medium bowl combine eggs, egg whites, cheese, and a pinch of salt & pepper. Set aside.

2. Separate the stems from the leaves of the swiss chard, and dice the stems into small pieces. Roll up the leaves and slice into thin ribbons, about 1/8-inch thick.

Organic swiss chard from my CSA box!

3. Heat a 10-inch skillet on low heat. Melt 1 tsp of the butter, then add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until they become translucent, about 8-10 minutes. Set aside. Increase the heat to medium-high, add the remaining 1 tsp of butter and add the cut swiss chard leaves and stems. Cook until wilted, about 4-6 minutes. Season with salt and pepper.

4. Reduce the heat to medium-low and pour the egg mixture into the skillet. Add in the onions and additional salt & pepper to taste. Mix everything and cook until the edges set, about 6-8 minutes. Once the bottom and edges are set, you can either place the pan directly in the oven OR what I did was flip the mixture over onto a cookie sheet, then placed the sheet into the oven. Bake until completely set thru, about 5 minutes. Remove from the oven and either flip it onto a plate, or cut into wedges straight off the cookie sheet and serve!

Since I didn’t have an all cast-iron pan, I just flipped the frittata onto a cookie sheet before baking completely thru. It kept its form!

Any leftovers can be sealed and saved in the refrigerator!

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Happy Father’s Day!

Just got back from a feast and fun with my mom, dad, and sister. We did shrimp/red pepper/mushroom skewers, grilled salmon, and the indescribable summer squash from earlier this week. So good. I love my family.


Aperol Spritz!

When we were visiting my friend in Zürich, Switzerland, we were introduced to a popular drink called the Aperol Spritz. Well, my friend is now in the U.S. staying with us, and she so kindly brought a bottle of Aperol with her (along with 2 pieces of fresh chocolate from Sprüngli)! Yummy. The Aperol has a slightly bitter orange flavor, so this drink becomes the perfect amount of orange sweetness. If you can get your hands on a bottle, this is the drink to make:


  • 3 parts prosecco
  • 2 parts aperol
  • a splash of sparkling water

Combine all ingredients and serve over 1-2 cubes of ice. Enjoy!

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Indescribable Grilled Summer Squash

Indescribable. This salad is the most interesting combination of spices & flavors, and all blends perfectly, while continuing to taste better and better with each bite. A bit spicy with red pepper, but the olive oil and mint have a cooling effect that makes it so enjoyable. You can also cool it down with a glass of chardonnay!

adapted from Jamie Oliver’s Recipe


  • 1 summer squash
  • sea salt and pepper, to taste
  • red pepper flakes, to taste
  • 2 cloves garlic, minced
  • handful of fresh mint leaves
  • cold pressed evoo
  • 1/2 lemon
1. Slice your summer squash lengthways into about 1/8-1/4″ slices (doesn’t have to be perfect!). Grill the pieces until they’re lightly charred on each side. Scatter the slices over a large plate, or several plates, so long as the pieces aren’t laying on top of one another. When they’re fresh off the grill, sprinkle with a little sea salt and black pepper.

This is all just from one medium/large squash!

Lightly charred on both sides, don’t overdo it!

2. Sprinkle red pepper flakes to taste, along with the garlic, over all the squash pieces. Don’t worry about spreading the garlic evenly. Tear pieces of mint and drop them over the squash. Drizzle with olive oil and squeeze lightly with lemon. ENJOY!

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I’m back, and I bring Salmon Sandwiches with me!

I know, I know, I haven’t posted for the past 2 weeks. It has gotten super busy around here, and in my defense, I’m really not used to having “planning a wedding” in my schedule. Not that I’m complaining 🙂

Jen and Tonic commented that she wanted to hear all about my 100 mile race last year, and since I know not everyone lives the life of an ultra runner, I will have to write a separate post about that. Training for and running a 100 mile mountain race is really a life-changing type of experience, and can barely be described with words. Every time you hit the trails for a long period of time, you learn something about yourself. You learn how tough you are, what you’re really dealing with on the inside, how weak you are, how beautiful the earth is – the number of epiphanies you might have within one race/run is truly astounding. And it is something I’m proud of, and I’d love to share more of my trail running experiences with you soon, including details about Western States 100 last year.

With that said, here is my yummy easy sandwich recipe for the day – to energize you all for your runs & workouts today!

adapted from the June 2012 issue of Runner’s World Magazine

Ingredients (makes 1 sandwich)

  • 3 tbsp light mayo
  • 1 tsp chili sauce
  • 5-ounce can of salmon
  • juice from 1/2 lemon
  • 2 tbsp chopped fresh dill
  • 1 minced garlic clove
  • Sea salt, to taste
  • 2 slices of multi-grain bread, organic mixed greens, slice of tomato


1. Mix light mayo with chili sauce in a small bowl. Set aside

Chili Aioli Sauce

2. Combine the salmon with lemon juice, fresh dill, garlic, and salt to taste. Cut bread into sandwich halves. Spread the aioli sauce onto one slice of each half, and place the tomato, mixed greens, and salmon mixture on top. Sandwich with the other slice of bread, and enjoy!

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Green Energy Breakfast Smoothie

So, I got a beautiful new pre-owned Jack LaLanne Power Juicer from a wonderful neighbor who brought it over to our house the other day to sell during our yard sale. I freaked out. I’ve been eyeing juicers (Vitamix & Jack LaLanne’s) for months now, but haven’t been able to justify splurging on one. Not quite sure why I’m telling you this because this green smoothie recipe actually doesn’t require a power juicer, it can be made using a blender (which I did). I guess I am telling you this to give you a little foreshadowing into the future of juice recipes on this blog, lol.

This is a really easy-to-make smoothie that gives you some of your essential morning fiber and protein. And it’s delicious. Even my fiancé (who was skeptical at first) chugged his down in a couple of seconds.

adapted from

  • 1 small or medium ripe organic banana
  • 2 cups spinach
  • 1 tbsp peanut butter
  • 3/4 cup plain soy milk
  • 1/2 cup plain fat-free Greek yogurt (my favorite is Fage)
  • 4 cubes of ice

1. Place all the ingredients into the blender, add ice, and blend until smooth.

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White Chicken Chili!

This has been a week of working out HARD. The new Equinox Marina Del Rey has been open for a few weeks, and my fiancé and I have been over there every day. It’s been fun! I’ve never had the opportunity to “train” him before, and we’re really enjoying working out together. Plus, it doesn’t hurt that the gym is insanely nice and has incredible facilities to shower in and whatnot. I got a lot of comments on my last post about having a quick workout, so I will have to post a few different workouts in upcoming blog entries. I also owe my mom a visit to our new gym so she can try the stair-stepper machine. In ANY case…last night I cooked us some delicious white chicken chili (served with avocado, sour cream, and pita chips!) and it was just the type of meal we needed to close down a week of hard physical work.

adapted from HowTo:Simplify

Ingredients for Chili:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cups cooked chicken (I used an oven-baked rotisserie chicken from the grocery store to save on time), shredded
  • 2 cans Great Northern Beans, drained and rinsed
  • 1 can corn, drained
  • 1 can (4 ounces) diced green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 box (32 ounces) chicken broth
  • Sea salt (to taste)
  • Pepper (to taste)
  • 1 lime, juiced
  • 1/2 cup chopped cilantro

Extra Ingredients to Serve with Chili:

  • 1 block of pepper jack cheese, freshly grated to taste
  • 1 avocado, sliced
  • Sour cream
  • Pita chips (I use Waleed’s brand, so yummy!)

1. In a large pot, sauté the onions until they become translucent (about 5 minutes).

2. Once the onions are done, add chicken, beans, corn, chilies (with juice from the can), cumin, and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.

3. Bring everything to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste), juice from one lime, and cilantro. Stir occasionally. Leave everything simmering on the stove until you’re ready to serve.

4. Serve with pepper jack, avocado, sour cream, and pita chips!

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The easiest sweet & sour chicken recipe

For those of you that know this from my previous posts, I get SUPER excited to try crockpot recipes. This is only the 3rd or 4th thing I’ve made with my slow cooker. And it was a hit with my fiancé because it’s super delicious (the chicken becomes so tender and tasty), and a hit with me as well because of its taste, but also because of how quick and easy the recipe is.

Taken from 365 Days of Slow Cooking….here is the recipe:

SWEET & SOUR CHICKEN…crockpot style

  • 1/2 cup ketchup
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 1 tsp Worcestershire sauce
  • 1/2 cup diced onion
  • 1 tsp oil
  • 1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat
1.  Place chicken in bottom of slow cooker.
2.  Saute the onion in a teaspoon of oil until soft.
3. In a small bowl combine the ketchup, vinegar, brown sugar, Worcestershire and onion.  Pour over the chicken.

First time I've used ketchup in a recipe EVER. Glad to make use of the huge bottle my fiancé purchased.

Uncooked chicken with sauce poured on top.

4.  Cover and cook on LOW for 4-6 hours (I cooked mine for about 5 hrs).  Serve over hot cooked rice.

Really easy. Really good.

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