CHICKEN WRAPPED ASPARAGUS
Chicken on black round plate
Photo by Anshu A on UnsplashINGREDIENTS
Ingredients for 4 rolls
- 1lb (four 4oz pieces) chicken breast
- 1/2 cup chipotle raspberry sauce
- 1/4 cup for marinating
- 1/4 cup for basting
- 16 thick asparagus spears
- aluminum foil (for tips of asparagus)
- Garnish
- finely chopped cilantro or parsley
- Fire up a grill to roughly 300F-350F (177C).
- Slice larger, thicker pieces of chicken breasts in half – butterfly cut – to make thinner pieces of chicken.
- Pat the chicken dry with a paper towel, then gently flatten out the chicken using a food mallet or the bottom of a heavier skillet. Careful not to pulverize the chicken.
- Season with a little pepper, then add the pieces to a sealable plastic bag along with half of the raspberry sauce. Seal the bag, leaving as little air as possible, and marinate for at least 20 minutes at room temperature, or 1 hour in the fridge.
- Remove the pieces of chicken from the bag. Place about 4 spears of asparagus at the thicker end of the chicken breast, then tightly roll it closed with the smaller, thinner side down. Repeat.
- Place the chicken on the hot grill with the flap side down so it cooks closed.
- Grill for 8 to 10 minutes, then flip. Use the remaining sauce to baste the (cooked side of) chicken after you flip it. Cook for another 8 to 10 minutes, or until the juices run clear and the chicken is white on the inside. Brush the remaining sauce over the chicken again and garnish.
- Enjoy the rolls with brown rice, quinoa, roasted potato or even cauliflower rice for a lower carbohydrate alternative.
CHIPOTLE RASPBERRY SAUCE
Strawberry and blueberry on white ceramic plate
Photo by Inja Pavlić on UnsplashINGREDIENTS
Ingredients for 16 servings (of 2 tbsp each)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced or chopped
- 1/3 cup red onion, diced
- 2 teaspoons cumin
- 15oz fresh raspberries
- 2/3 cup apple cider vinegar (add more/less to taste)
- 2 tablespoons Worcestershire
- 2 tablespoons liquid smoke (whichever flavor you prefer)
- 4 tablespoons coconut sugar (or honey/agave or 2g Stevia in the raw)
- 3 tablespoons can chipotle sauce (more/less to desired spice level)
- 1/2 tablespoon arrowroot starch (mixed with 1 tablespoon water)
- Set a nonstick skillet on medium heat, add olive oil, garlic and onion. Caramelize the onions for 3 minutes and be careful not to burn the garlic.
- Add cumin and "bloom" the spice in the oil for 1 minute.
- Add fresh raspberries. Gently push them around the skillet and allow them to explode under the heat to create a sauce. About 5 to 7 minutes.
- Add vinegar, Worcestershire, liquid smoke and coconut sugar. Bring it a simmer, about 1 to 2 minutes, then add chipotle sauce (and if desired, one chipotle pepper to simmer in the sauce). Cook together on low heat for 3 to 5 minutes, stirring occasionally to ensure no sticking.
- Mix arrowroot starch with water, then pour into the skillet. Stir immediately to avoid any clumping.
- Remove the skillet from the heat and allow it to thicken more. Season to taste with sea salt and pepper. If you want the sauce to be thinner, add tablespoons of vinegar or broth.
- Store in an airtight jar or container in the fridge for up to 2 weeks.
For many sweet-toothed West Coasters, a visit to Salt & Straw ice cream shop is a must. Now, you can recreate the shop's Sea Salt With Caramel Ribbons, Arbequina Olive Oil, and other inventive flavors at home with the new Salt & Straw Ice Cream Cookbook ($25) by head ice cream maker Tyler Malek and writer JJ Goode. That might sound complicated, but the book proves that it's as simple as pouring a six-ingredient base into an ice cream maker and letting time do the rest. Don't believe us? Try Salt & Straw's famous Honey Lavender ice cream (recipe below), which reels you in with its purple hue and keeps you coming back for its sweet floral flavor.For many sweet-toothed West
Coasters, a visit to Salt & Straw ice cream shop is a must. Now, you can recreate the shop's Sea Salt With Caramel Ribbons, Arbequina Olive Oil, and other inventive flavors at home with the new Salt & Straw Ice Cream Cookbook ($25) by head ice cream maker Tyler Malek and writer JJ Goode. That might sound complicated, but the book proves that it's as simple as pouring a six-ingredient base into an ice cream maker and letting time do the rest. Don't believe us? Try Salt & Straw's famous Honey Lavender ice cream (recipe below), which reels you in with its purple hue and keeps you coming back for its sweet floral flavor.
For many sweet-toothed West Coasters, a visit to Salt & Straw ice cream shop is a must. Now, you can recreate the shop's Sea Salt With Caramel Ribbons, Arbequina Olive Oil, and other inventive flavors at home with the new Salt & Straw Ice Cream Cookbook ($25) by head ice cream maker Tyler Malek and writer JJ Goode. That might sound complicated, but the book proves that it's as simple as pouring a six-ingredient base into an ice cream maker and letting time do the rest. Don't believe us? Try Salt & Straw's famous Honey Lavender ice cream (recipe below), which reels you in with its purple hue and keeps you coming back for its sweet floral flavor.
For many sweet-toothed West Coasters, a visit to Salt & Straw ice cream shop is a must. Now, you can recreate the shop's Sea Salt With Caramel Ribbons, Arbequina Olive Oil, and other inventive flavors at home with the new Salt & Straw Ice Cream Cookbook ($25) by head ice cream maker Tyler Malek and writer JJ Goode. That might sound complicated, but the book proves that it's as simple as pouring a six-ingredient base into an ice cream maker and letting time do the rest. Don't believe us? Try Salt & Straw's famous Honey Lavender ice cream (recipe below), which reels you in with its purple hue and keeps you coming back for its sweet floral flavor.
For many sweet-toothed West Coasters, a visit to Salt & Straw ice cream shop is a must. Now, you can recreate the shop's Sea Salt With Caramel Ribbons, Arbequina Olive Oil, and other inventive flavors at home with the new Salt & Straw Ice Cream Cookbook ($25) by head ice cream maker Tyler Malek and writer JJ Goode. That might sound complicated, but the book proves that it's as simple as pouring a six-ingredient base into an ice cream maker and letting time do the rest. Don't believe us? Try Salt & Straw's famous Honey Lavender ice cream (recipe below), which reels you in with its purple hue and keeps you coming back for its sweet floral flavor.
You'll learn in Salt & Straw that each ice cream starts with a simple base of dairy, sugar, corn syrup, and xanthan gum, which is easy to find (it often replaces gluten's stickiness in gluten-free desserts). You'll also realize that you don't have to invest a ton of money in an ice cream maker (Malek spent $16 on his first four machines at Goodwill!). And best of all, the book teaches you how to make sorbet, gelato, and dairy-free bases in addition to the classic, so you can get in on the creamy creativity no matter your diet or cravings. If you still have doubts, Malek eases them in the preface by writing, "When you start with a good ingredient, add cream and sugar, then churn it, the result, no matter how badly you screw up the process, will taste pretty great." Now warm up that churning arm for Salt and Straw's Honey Lavender ice cream.
salt & straw's honey lavender ice cream
(Makes about 2 pints)
Ingredients:
- 1/4 cup wildflower honey
- 1/2 cup dried lavender (buds only)
- 3 cups Ice Cream Base (recipe below), very cold
- 10 drops natural purple food coloring, preferably India Tree brand (optional)
Directions:
1. In a small saucepan, combine 3/4 cup water and the honey. Bring the mixture to a boil, stirring occasionally, then take it off the heat. Stir in the lavender, cover the saucepan, and let steep at room temperature for at least 4 hours or overnight.
2. Pour the syrup through a fine-mesh strainer into a container, pressing on the flower buds to extract as much liquid as possible. Chill until cold and use it right away, or refrigerate it in an airtight container for up to 2 weeks.
3. Put the lavender syrup, ice cream base, and food coloring (if you're using it) into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve (depending on the machine).
4. Transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
The Great Report
2020 Global Report Sheet
Think back to yourself 15 years ago on any given Thursday night. What were you doing? Well, if you're anything like us, you were probably glued to the television watching the wonder that was The O.C. While the juicy plot lines and dreamy California settings drew us in, it's the fashion on the show that really hooked us. Seriously — who didn't want to dress like Marissa Cooper and Summer Roberts in 2003? They were each fashion icons in their own right, with quintessential California girl wardrobes. And to be honest, with the rebirth of some of the most popular 2000s trends, their style is just as relevant today. To celebrate 15 years of The O.C. style (can't believe it's been that long!), we culled some of our favorite fashion moments from the show, showcasing all the trends that are just as buzzy today. California, here we come …
The Band Tee: Sure, band tees have been around since long before the premiere of The O.C., but the graphic must-have look popped up throughout the season — most famously on Marissa Cooper. These days, you can find band tees at a slew of major retailers (and of course, at actual concerts). We love pairing this go-to with jeans, ankle boots, and a moto jacket for a night out. (Photo via Warner Bros. Domestic Television Distribution/FOX)
