Jerk Chicken Kebobs

There are very few skewered foods that I dislike. O and I are constantly seeking out great Japanese izakayas for this express reason, always on the hunt for the latest savory treats on a stick. When I was asked to test this recipe for jerk chicken kebobs, I knew right away it was up my alley and boy, did it deliver!

As far as urban 'grilling' goes, we usually have to rely on a few non-Weber options. For quick weeknight eating, I like to pull out my mini Le Creuset grill pan and it works like a charm. It'll probably get a lot more use this summer when this recipe goes into full rotation. Jerk chicken fans will not be disappointed in the variety of warming spices, bright acid and of course, the requisite HEAT that comes with combining milder jalapenos with their spicy Scotch bonnet cousins. I mean, just look at that lovely lacquer! Tell me that's not sexy. ;)

If you're firing up the grill this long holiday weekend, be sure to add these to the list! The chicken benefits from at least a four-hour marinade and it's the perfect accompaniment to ice cold beers (I'm thinking Red Stripe lagers, naturally ;)). Chicken breast works fine, but I found the thighs to be particularly juicy and flavorful. Happy grilling!

Jerk Chicken Kebobs
Courtesy of WFMC

1 scotch bonnet pepper chopped (Can remove seeds for less intense heat)
2 jalapeno chopped ( You can remove the seeds for less intense heat)
1 tablespoon fresh thyme
4 cloves garlic
2 teaspoons jamaican allspice (whole)
3 tablespoons brown sugar packed
2 teaspoons kosher salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground black pepper
1 teaspoon powdered ginger
1/4 cup olive oil
1/4 cup soy sauce
zest of one lime
1/4 cup lime juice
1/4 cup orange juice
1/2 cup apple cider vinegar
2 pounds chicken breast and thigh cut into chunks

Read on for the rest of the recipe

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Tickled Pink

I've never been one to shy away from large, bright accessories, so this cabochon necklace was an obvious pick during my last H&M run - at under $15, what's not to love? ;)

I've actually been turning to this fun piece a lot this spring, contrasting it against darker tops as I did here, or simply layering it atop my daily uniform, which usually consists of a heather grey tee of some sort. I'm sure it'd look great against some tanned skin, too, come summer!

What bold pieces are you into these days? :)

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Weeknight Bolognese

We were lucky to have a mild winter this year (especially compared with last year's endless snowfest!), but our spring's been relatively cool. Despite reading May on the calendar, I still find myself reaching for warm soups and filling pastas, like this easy Bolognese from none other than Ina herself.

I know Bolognese is usually a dish people make a big batch of, storing any leftovers in the freezer for lazy dinner days; but quite honestly, this version is so tasty, I'd be surprised if you had substantial amount leftover. This comes together very quickly, but if you have the time, simmer on super low heat for at least an hour or two - enjoy!

Weeknight Bolognese
Courtesy of Barefoot Contessa

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream (critical for that luxurious finish!)
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes (or longer if you have the time).

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

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Press Reset

Wow, what a crazy couple of weeks! The hubbub's not fully abated, but hopefully it will soon. O and I realized we hadn't had good Korean home cookin' in a while, so we changed that immediately by pulling out our trusty electric grill and searing off some marinated beef. We also threw tons of fresh scallions and ramps on there, yum. Once in a while, I have to answer the call of my people and this meal totally hit the spot!

If you can believe it, I graduate from culinary school later today. I still have not done nearly enough posts on my amazing experience, but I'm hoping to write a little catch-up retrospective once things settle down. I hope everyone is doing and eating well this spring! ;)

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