Buffalo Chicken Ballyhoo

Is it seriously September already??  Actually, don’t answer that; if I think about how fast this year seems to be going it makes my head spin.  At least now it’s Apple Month.

Here were eight things from the end of the eighth month…

{1}  coffee excitement

A match made in heaven?  I put creamy pecan popsicle in my iced coffee.

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The lattes at Black Brick are roasty and delicious.

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{2}  brunch at Loosie’s Café

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This space was gorgeous!  I had a grains bowl with shitake and king oyster mushrooms, purple kale, quinoa, roasted beets, cucumber raita, mint, and a soft egg.

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{3}  “milk and cookies” at The Bedford

Adam and I split a The Dude’s Caucasian – house-made vanilla bean espresso vodka on the rocks with a drizzle of cream.

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And a Drunken Cookie – underbaked chocolate chip cookie dough stuffed injected with white chocolate.  <– omg

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{4}  lime, mint, and elderflower sparkling water

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{5}  Curious Creamery ice cream mix

Please note – this product was given to me free of charge to review.  I was not provided further compensation for this post.  All opinions are my own.

It is mix that doesn’t require an ice cream maker, all you have to do is beat it with the milk of your choice and freeze.  It takes about 15 minutes of hands-on time, and we found the ice cream consistency to be enjoyable after 5 hours (and it continued to be good 48 hours later too).

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I used 2% cow’s milk but you can also use full-fat, skim, almond, etc – the mixes themselves are lactose-free and have no trans or saturated fat.  I made the vanilla packet plain – Adam thinks it tastes like marshmallows! – and the chocolate I mixed with dulce de leche and roasted pecans for a turtle sundae.

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We didn’t love the final product, but did quite like it.  I’d say the ice cream is better than 7-11 brand, Turkey Hill, or the no-name stuff at cafeterias; on par with most store-bought ice creams; and not as good as Ben and Jerry’s or the ice cream we can get at places like Ample Hills or Ice and Vice in the city.  If I’m living somewhere that isn’t NYC in the future I would definitely make it again.

{6}  the last of the seasonal summer beers

These ended up being two of my all-time favorite strawberry beers.  Shiner Strawberry Blonde / Saranac Strawberry Tart.

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{7}  out-of-this-world good buffalo chicken tenders

I base all of my “oven-fried” chicken on this recipe from A Cozy Kitchen.  I used skinless, boneless chicken breast tenders and baked for 24 minutes at 425 degrees.  I mixed smoked paprika and cayenne in with my flour and used panko as my bread crumb.

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The final product was tossed with a mix of buffalo sauce, butter, and brown sugar.

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Paired with carrots and celery – steam/sautéed and finished with thyme honey balsamic vinaigrette – to keep the theme going.

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{8}  buffalo chicken and blue cheese cheese fries

Our leftover chicken got to participate in something magical – waffle fries baked with cheddar, blue cheese, and buffalo chicken on top.

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Have a great weekend.

4 x 3 = 12

For breakfast, lunch, and dinner, plus snack, here were my top three eats for this week…

breakfast{1}  The 2nd best* thing I ate all week – Vietnamese iced coffee.

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Café du Mondé coffee with chicory from our trip to NOLA with sweetened condensed milk.  Yum City.

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b{2}  A killer smoothie.

How pretty is this purple??  Frozen soursop and blueberries with cow’s milk and vanilla pudding mix.

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b{3}  Double chocolate oat bowl.

Oats, chia, freeze-dried strawberries, chocolate chips, and chocolate-covered cacao nibs.

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b{warning}  Do not recommend: this oatmeal drink box.

The flavor was way too artificial.  Adam tried a plain one and loved it so it’s probably the caramel flavor that’s the problem.

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lunch{1}  Cafeteria sandwich.

Turkey and cheese.  I mostly prefer to pack lunch for work but I hate trying to pack sandwiches so this is a great cafeteria option when I’m in the mood.

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l{2}  Yogurt bowl.

Coconut Greek yogurt with pink grapefruit is this year’s new favorite combo!  I snacked on the vanilla granola and chocolate coconut milk on the side.

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l{3}  Baked potato bar.

I topped my spud with cheese sauce, salsa, black beans, bell peppers, red onion, jalapeño, and cilantro.

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snack{1}  Caffeine overload.

Iced latte with chocolate-covered espresso beans.  Full disclosure – I drank a sugar-free Red Bull around this same time and spent an hour or two pretty sure I could hear colors.

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s{2}  Cheesy bagel.

I toasted half a poppy seed bagel with butter and cheddar-gruyere/parmesan-gouda.  Eaten while prepping dinner because I just couldn’t wait.

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s{3}  Yogurt bowl with my favorite citrus.

Maple yogurt with Heritage Flakes.  Plus a Sumo Mandarin.

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dinner{1}  Let’s be real, the very best* thing I ate this week was nachos.

Four-cheese nachos with black beans and roasted garlic salsa.  Duh.  But no photo because we ate them in bed in the middle of the day (<–fabulous) and my main focus was on keeping them away from the dog.

d{2}  Gojuchang turkey rice bowls.

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Brown rice with cilantro, lime and butter / roasted cabbage / ground turkey sautéed with spring onions and cilantro and a sauce made out of gojuchang, brown sugar, soy sauce, and rice vinegar / black sesame seeds and lime juice on top.

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d{3}  Cheesy eggs.

A scramble with cheddar-gruyere and parmesan-gouda.  Plus baby carrots for a quick veggie on the side.

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d{warning}  Do not recommend: the altered quinoa soup I blogged about last weekend.

I see why Cooking Light only used a quarter cup of grains, by day 2 our leftovers were very well-hydrated quinoa with not a drop of broth to be found.

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Coffee, Doughnuts, And Quinoa

Adam and I had the morning off together on Friday and we used the time for another sunrise bridge walk – Queensboro Bridge.

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3 down {Williamsburg Bridge} {Brooklyn Bridge}, and 1 to go {Manhattan Bridge}.  Perhaps in the summer we’ll reverse it and walk out of Manhattan at sunset.

After the bridge, we wandered around the Upper East Side and in and out of Central Park and ended up walking more than 8 miles (<–awesome).  The weather was so gorgeous I wore flip flops for the first time in months (again, awesome) and unfortunately now my calves are killing me (<– not awesome).  I’ve been limping for the past two days!

On the food front, here were my top three favorites…

#1 – breakfast pastries

We tried new treats at two new spots and they were reeeeeeally good!  At Padoca Bakery, brioche – chocolate and dulce de leche swirl and guava and cheese swirl.

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At Orwashers, we had a doughnut injected with strawberry preserves, which was good, and a chocolate almond croissant which was the single-best pastry I’ve ever eaten.

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You have to have coffee with doughnuts.

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The lattes at Bluestone Lane are divine.  We went to the UES location that shares space with a stunning church.

#2 – a new snack

I pack Adam crunchy chickpeas for work all the time and this Korean BBQ flavor is my new favorite thing.

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Related – Sumo Mandarins are officially my favorite fruit of the year.  They are always juicy and tart, and so easy to eat – they’re a snap to peel and have no seeds!

#3 – quinoa soup stoup

I got the idea from Cooking Light; you cook the quinoa in the broth with the other components so it comes together very quickly.

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For my version I used carrots, red bell pepper, celery, onion // s&p, turmeric, smoked paprika, celery seed // shredded turkey breast // 1 cup quinoa // low sodium chicken broth.

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Since I used more veggies and quinoa mine came out thicker like a stew.

This upcoming week I’m looking forward to: a fancy coffee combo this morning, watching the newest undercover episode of “Bones,” and having Thursday off of work.

Semi-Vacation

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Adam has been on vacation for the past two weeks which means that, even though I’ve been at work most of the days, it feels like I’ve been on vacation for the past two weeks.  Nice!  Husband time is the best and getting to see him immediately before and after work (versus him going in while I’m asleep and coming home after dinner is made) is better than any white sand beach.

I mostly spent the past week making googly eyes at Adam.  But also, per usual, we walked and ate a ton when I wasn’t busy at work.  Here were the top ten eats for the week/end…

{1} Caramel coffee at home.

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{2} Coconut coffee from Konditori.

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{3} Brunch at Colonie.  Duck hash for two.

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With aioli, a poached egg, and the best fried potatoes.

{4} Drinks at Grand Army.

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The best round included this Under the Sea – Batavia Arrak agricole rum, navy-strength rum, absinthe, cinnamon, coconut, lime, and blue curacao.

{5} Fruity beers at home.

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We recently discovered that we adore New Belgium and their watermelon lime ale did not disappoint.

{6} Key lime pie.

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Adam explored the North Fork one day – and loved it – and brought me home some of the best pie.

{7} Mamey ice cream.

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I made a sundae with maple peanut butter, granola, and sprinkles.

{8} Ice cream with apple cider caramel.  Ample Hills is celebrating Roald Dahl this month.

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Enjoyed September 1st to celebrate the first day of Apple Month.

{9} Buffalo chicken quinoa bowls.

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I stirred sautéed onion, carrots, and celery into quinoa and topped it with fancy blue cheese and buffalo chicken dip.

{10} Seafood extravaganza at Littleneck.  We shared lobster and crab rolls.

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The very best dish of the night was this charred broccolini.

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With anchovy, lemon, and chili flakes.

{bonus} Dinner at Oiji.  I didn’t take a single picture but Adam and I enjoyed one of our favorite meals of all time there.  Among other things, we had a transcendent mushroom salad and honey butter chips that blew our minds.

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Weekly Wrap-Up

Loves of Late

Family time: My parents were taking a quick vacation in Philadelphia this week and I took a mini road trip and drove up to spend the day with them!  I love the Magic Garden mosaics.

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TV: Rizzoli and Isles is on it’s final season and we have been loving it.  It is the most unrealistic of the cop shows that I enjoy but it’s also very funny and heartwarming.  All seasons are streaming on Hulu and I highly recommend going back to the beginning and giving it a watch.  Also, the first three episodes of Documentary Now.  Adam and I thought the 1st season went quickly downhill but the very first episodes are comedy gold.

Coffee: the beans we bought at Birch are fantastic, even when brewed in our crappy coffee pot at home.

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Every time I go to Reading Terminal I hit Old City Coffee.

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Also in Philly, I finally tried La Columbe.

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Stuff: My new planner!  I love new planners in general because I’m a dork but this one has shiny cut outs on the front. (from Blue Sky, fyi, but I couldn’t find it listed on the website)

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I also just bought a shirt with cut outs on it, apparently that’s my summer trend.

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The day I visited my parents we walked around the city all day and it was just so darn hot that we ended up buying me a new outfit so I could take the world’s most refreshing shower before dinner.

Eats

Coffee, duh!  More cups than were shown above, obviously.

Terrible picture of the yummy pecan pastries a coworker brought it.  She cut back on sugar which can leave baked goods overly tough but these ended up tasting like a pastry-scone hybrid.

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Yogurt bowl – plain Greek with chopped red plum, granola, chia, and sprinkles.

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Oatmeal bowl – with dark chocolate cacao nibs, chia, and coconut butter.  Plus an apple on the side.

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Chia pudding.  The fizzy coconut water was horrible, btw.

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When in Philly, (chicken) cheesesteak.

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Pocky stick snack.

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Turkey cheese roll ups.

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Dinner at Devon Seafood with my parents.

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I had the bouillabaisse.

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Chipotle night, midweek road trips tire you out.  My burrito was stuffed with chicken, pinto beans, peppers, cheese, sour cream, corn salsa, and lettuce.

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Best for last, the one thing I actually cooked myself!

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White quinoa / red lentils with lemon, tomato paste, and ginger / roasted zucchini and garlic sautéed mushrooms.

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Have a great weekend!

Honey Chipotle Chicken And Vegetable Quinoa Bowls {Recipe Redux}

From the Redux team

Fresh from the Garden

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

Bowls of grains and protein topped with big piles of roasted vegetables are a dinner favorite in our house year-round, but in the summer-time it’s nice to be able to count on in-season produce that’s both fresh and locally grown.

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For these bowls I used both veggies and fruits – zucchini, grape tomatoes, and yellow peaches.  Plus some slightly out of season fresh lime juice.

Honey, chipotle, garlic, and lime marinated chicken strips.  Roasted zucchini.  And white quinoa with tomato, peach, honey, chipotle sauce.

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Honey Chipotle Chicken and Vegetable Quinoa Bowls; makes 4 hearty servings

  • 1/2 tsp and 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp ground garlic
  • 2 limes, juiced
  • 1 Tbsp and 2 Tbsp extra-virgin olive oil
  • 1 Tbsp and 1.5 Tbsp honey
  • 7.5 oz can chipotle peppers in adobe
  • 1.5 lb boneless, skinless chicken breast
  • 4 cups sliced zucchini, sliced in 1/8 inch thick circles
  • 10 oz grape tomatoes
  • medium sweet onion, cut in half and then sliced into 1/4 inch thick half circles
  • 2 cups chopped yellow peaches
  • 2.25 cups low-sodium chicken broth
  • 1 cup white quinoa
  • 1/2 Tbsp canola oil

{In advance}  In a large, durable baggie, combine 1/2 tsp salt, pepper, paprika, garlic, lime juice, 1 Tbsp evoo, and 1 Tbsp honey.  Remove six chipotle peppers from the can (be sure to keep them!) and then dump the rest of the peppers and sauce into the bag.  Stir marinade until well-combined.  Add chicken breasts and toss to coat.  Marinate for at least 6 hours or up to 24 hours.

{When you’re ready to get cooking}  Preheat your oven to 375 degrees Fahrenheit.  Prep two baking sheets with baking spray (and aluminum foil if desired for easy clean up).  On one tray, place the zucchini in an even layer; they can be bunched but try not to overlap.  On the other tray, place tomatoes, onion, and peaches in an even layer.  Drizzle the remaining 2 Tbsp of evoo evenly over the vegetables, then sprinkle with remaining 1/2 tsp salt.

Roast the tomatoes, onions, and peaches for 20 – 25 minutes, until the tomato skins have begun to blister but not brown.  Remove that tray from the oven and set aside to cool.  Bake the zucchini for an additional 15 – 20 minutes, 40 – 45 minutes total.

{While the vegetables are roasting} Stir together chicken broth and quinoa in a medium pot on high heat.  Bring to a rolling boil then reduce heat and simmer for 15 – 20 minutes, until all of the liquid has been absorbed, stirring occasionally.

Pour the canola oil into a large, lidded pan over medium-high heat, turning the pan to coat.  Working in batches as needed so as not to overcrowd the pan, cover the pan and cook chicken breasts 5 – 7 minutes on each side until cooked through.  Set aside cooked chicken until cool enough to handle then slice into thin strips.

{Once the quinoa is cooked}  Allow the cooked tomatoes, onion, and peaches to cool for at least 5 minutes.  Place them in your food processor and process 5 – 10 seconds until homogenous.  Add the remaining 6 chipotle peppers and the remaining 1.5 Tbsp honey and process until combined.  Stir the sauce into the cooked quinoa.  Note – you most likely will have more sauce than you need, we used about 3/4 of our batch and then saved the rest for turkey sandwiches and tortilla chip dip.

{When you are ready to serve}  Divide the quinoa evenly among four bowls, topping with additional sauce if desired.  Top with cooked chicken and zucchini slices.  Serve outdoors, if possible.

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Click the link below to see what other Redux members cooked up.  I’m hoping someone tackled watermelon!

I Forgot A Title Again!

It is problematically late, but tomorrow’s exhaustion will definitely be worth it.  I spent the first half of the day cuddling in bed with husband.  Literally, the first half.  It was fabulous.  Then we went to lunch and ran a few errands, and I spent the remainder of my day working on a giant project for my internship.  I am 100% finished with it, wahoo!

Brunch from Pano’s.

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Chicken slavaki wrap,

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with french fries.

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I ate half of each.  I’d been craving french fries like crazy but the sandwich wasn’t as exciting.  Not bad, but I’m just not that into chicken; the feta made it.

Iced coffee with Silk Unsweetened Vanilla Almond Milk and sugar.

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The coffee was salted caramel flavored from Wegmans and it was yummy.  I have a little bit of my cup left and I’m looking forward to it for breakfast.

A giant bowl of Lays’ Chicken and Waffle Chips.

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This finalist flavor was pretty good; the flavor was definitely “chicken.”  Embarrassing sidenote – I was talking with Adam about the dog and I heard “I usually just shake my bag of chips at him,” come out of my mouth.  The juxtaposition of usually with my bag of chips may have been my come-to-Jesus moment about how fat I’m getting.

At least nibbling does help me focus on work; I am 80% more productive with food next to my laptop.  Final snack plate.

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Honeycrisp apple,

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with ~1/2 serving of Alter Ego Quinoa Dark Chocolate.

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The chocolate was fun.  I’m excited to have Adam try some because he adores quinoa.

Dinner was a bit of a failure.  I sautéed frozen carrots and Wegman’s Japanese Stir Fry mix with a packet of Naysoya Shirataki Fettuccine in canola oil, then tossed in a serving of my peanut sauce and let it get nice and crispy.

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Sauce was great.  Veggies were great.  “Noodles” were slimy and terrible.  I ate ~half then gave a bite to Adam who promptly spit his chewed-up mouthful back in my bowl.

It was bedtime two hours ago is time for bed!