#SCBDFavorite: One Pot Dinners Cooking Class at Sur La Table, Hell’s Kitchen

scbdfavorite

For my birthday this year I got a gift certificate to take a cooking class at Sur La Table in Hell’s Kitchen, NYC. I looked at the schedule and the One Pot Dinners presented by Food & Wine Magazine sounded like an awesome class plus it came with a one year subscription to Food & Wine magazine.

The class started at 11:00 am in the studio kitchen in the store. We were greeted by our instructor Giselle and her assistants, who grabbed us a cup of coffee. Giselle told us a bit about herself and how she went to culinary school and how when she’s not teaching she is a pastry chef at Momofoku Milk Bar. After she explained how the class worked and gave us a packet with the recipes we’d be making in class.

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My favorite recipe we made.

We started the class making an easy Mexican Chicken Pozole Verde. Giselle would show us how to do each step and assist us along with the help of her assistants. It was a great class and each team worked together really well. After the Pozole, we made my personal favorite– Beef & Vegetable Potpie with Cheddar Biscuits, followed by Rice Pilaf with Chorizo, Olives & Fennel, and last, Smoky Paella with Shrimp & Squid.

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Cooking in class at Sur La Table, Hell’s Kitchen NYC

We took a little break while some of the entrees cooked and had a tour of the store with our instructor Giselle. She told us what she recommended we purchase and what was used during class. We could also buy what we wanted then, but most of us waited until class ended. After our little tour, we came back to class and finished preparing then eating all the dishes. As I mentioned, my favorite was Beef & Vegetable Potpie with Cheddar Biscuits, it was delicious and perfect for a meal. It’s definitely a dish I’d love to conquer myself one night!

If you ever decide to take a class at Sur La Table, a huge plus is that all students receive a 10% off coupon that is good for a week. Since I still had money on my gift card, it definitely gave me an upper hand. I decided to purchase my very own food processor and scraper to add to my kitchen collection.

I’d highly recommend a cooking class at Sur La Table to any beginner in the kitchen, they really help you out and all the dishes are pretty easy. They have many cooking studio locations throughout New York and New Jersey and  have a huge roster of classes, you can see, here. They also aren’t costly and range between $55-99 which is not bad for a professional cooking class.

Plan on taking a class at Sur La Table?

Let me know what you thoughts here or tweet me @smchickbigdeals!

Happy Cooking! 😀

Sara SCBD Logo Edited

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Gluten-Free Pizza Recipe

Over the last year, the one thing I learned is, when it comes to the gluten-free diet, one should always keep an open-mind and always experiment. I did just that this past week by trying gluten-free pizza for the first time!

Gluten-Free pizza was something I always wanted to try since the first moment I stopped eating gluten but I was always a little apprehensive about it at the same time. I wasn’t sure if I’d like the crust and I’ve heard from some gluten-free friends that if it’s not made correctly, the pizza as a whole can taste like cardboard with sauce and cheese on it.

Gluten Free PIzza

Gluten Free Pizza

But the on-the-fly recipe my family and I tried turned out to be pretty fantastic. A lot of it came from my boyfriend Luke, who made his own homemade pizza once before using non gluten-free Bisquick. Technically, this recipe is essentially his concoction!

Luke and his Gluten Free Pizza

Luke and his Gluten Free Pizza

Regardless if you have or have not tried gluten-free pizza yet, I suggest you try this recipe! It’s really simple, affordable, and fun for the entire family!

Gluten-Free Pizza Recipe (for +2 people)

Ingredients:

  •  2 cups of Gluten-Free Bisquick mix
  •  1 cup of Italian seasoning (IE: basil, parsley, rosemary garlic, etc)
  •  1 cup of water
  •  4 eggs, beaten
  •  2/3 cup oil
  •  Sauce, Cheese, Toppings (use your judgement on these)

Instructions:

  1. Preheat oven to 425 F
  2. Grease pizza pan.
  3. Stir Bisquick mix, Italian seasoning, water, oil, and eggs until well combined. Spread mix in pan.
  4. Bake the crust for 15 minutes (NOTE: It may appear cracked, this is normal)
  5. Spread pizza sauce, cheese, and other toppings over crust.
  6. Bake 10-15 minutes longer or until cheese is melted.

GF Pizza

Hope you all enjoy this recipe! If you tried it, let me know what you thought in the comments!

Test Your Kitchen Skills At A Cook & Go Cooking Class with CourseHorse NYC!

Cook&Gocounters

Cook & Go Culinary Studio
Photo Credit: Sarah Shaker, BrightLightsMyCity.com

Last Wednesday before I got hit hard with the flu I attended a Cook&Go’s Brazilian Menu class with a few other food bloggers at the Cook & Go culinary school in Chelsea (right next to Chelsea Market). Once we all checked in and comfortable were ready to start cooking. We each put on an apron and they also poured a glass of wine for each student. Our instructor, who is a trained chef, began passing out ingredients to prepare our first course. He diligently went over each step and was there to answer any questions we had throughout the class.

dessert

Sweet Avocado with Cachaca Watermelon Relish

The Brazilian menu featured Prawn and Cucumber Soup, Chicken Skewer XiXim Style and Sweet Avocado with Cachaca Relish for dessert. We started the class off by making dessert since it was easy to prepare and store in the fridge, next we made the soup which was delicious and almost like a ceviche. Last we prepared the Chicken Skewer XiXim Style then we packed all our dishes to cook when we got home.

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Chicken Skewer XiXim Style

I couldn’t wait to get home and eat the meal I prepared. I ate the soup so fast, but it was extremely delicious. Then, I prepared the chicken which was nothing less than amazing and easy to make on the skillet.

Interested in trying a cooking class yourself? Coursehorse has a special discount code for SCBD readers that will get them 10% off any class just use the code scbd from now until the end of the month. Sign up now to learn some new skills or become a pro in one of the over 20,000 classes from 500 class providers available on CourseHorse.

Here’s to more fun, foodie adventures in the future! You know you can always find me in the kitchen if I’m not dining out.

Sara SCBD Logo Edited

Cayenne-Spiced Popcorn Shrimp

The Super Bowl this past weekend has inspired me to amp up future super bowl soirees. Whether you are going to a friends or throwing your own shindig, come prepared. Go for something a little different than your average chicken wings and chips ‘n’ dip. This cayenne-spiced popcorn shrimp recipe, provided by amazing catering company Canard Inc. will have everyone begging for seconds thirds, whether you’re making it for the super bowl or not.

CAYENNE-SPICED POPCORN SHRIMP

INGREDIENTS:

  • 2 eggs, lightly beaten
  • 2 tablespoons heavy cream
  • 5 teaspoons Cayenne Spice, recipe follows
  • 2 cups plain bread crumbs
  • 1 pound small shrimp (100 count per pound), peeled
  • 6 cups vegetable oil for frying

CREOLE SEASONING
INGREDIENTS:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

DIRECTIONS:
  1. In a medium-sized, non-reactive bowl combine the eggs, heavy cream, and 2 teaspoons of the Cayenne Spice. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Spice mix.
  2. Set a 1-gallon stockpot over medium-high heat, add the vegetable oil and preheat the oil to 360 degrees F.
  3. To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.
  4. Place the breaded shrimp in the hot oil in batches and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot.

Enjoy!

shrimp

Turkey-Bacon Avocado Sandwich

When I began working full time after I graduated from college, I loved going to Whole Foods for lunch.  It became a very guilty and delicious habit.  The funny thing was that the options I chose for my daily lunch were things I could easily make from home.  My wallet told me this was a good idea and I am so glad I listened.  😉

This sandwich is one of my favorites.  As much as I love the combo of bacon and avocado, I don’t eat pork.  So like most of my restaurant favorites, I recreated the standard Club Sandwich on my own terms.  This one fills me up, is low on processed ingredients, and lends itself to easy modifications.  Oh and it takes less than 10 minutes to throw together.  What more could you ask for?

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Turkey Bacon Avocado Sandwich

Ingredients:

  • 2 slices Oasis Low-Carb Flaxseed bread (use your favorite bread or whatever you have on hand)
  • 2 slices lean turkey bacon
  • 1/2 cup of shredded turkey breast
  • 3 slices tomato
  • 1/4 avocado
  • Handful of spinach

Instructions:

  1. On one slice of bread, layer the turkey and turkey bacon over the tomatoes and spinach.
  2. Smear the avocado on the other slice of bread.  If you want to add mayo, go for it.  But trust me when I say that all of these flavors together are perfect without it too.
  3. Put the halves together and wait for coworker envy.

What is your favorite thing to bring for lunch?

Salsa Chicken & Chicken Street Tacos

I could eat Mexican food every single day of my life.  If I was in prison and had to choose my last meal, it would probably be Carne Asada street tacos.  One of the best perks of living in Southern California is that we have delicious, authentic Mexican food on what seems like every street corner.  I can’t complain.

This chicken recipe is great because you can throw it in a crock pot with a jar of salsa and forget about it for a few hours.   Once I make a batch of it, I can use the chicken throughout the week for a number of meals.  On top of eggs, mixed in a salad, or maybe even just eating it with a fork out of a storage container.  It’s that good.  First, I am going to tell you how to prep the chicken.  It’s almost unreal how easy it is.  Below that, you can find a taco recipe I made with it.

Salsa Chicken

Ingredients:

  • 3-6 boneless, skinless chicken breasts – as desired, I’d recommend doing 6 so that you have tons of delicious chicken for the week
  • Your favorite salsa, the amount to use depends.  You want to make sure that when you put it all in the crock pot, the salsa covers the chicken.  2-3 small jars should work.
  1. Dump everything in a crockpot and set it on low.
  2. After about six hours, you should notice that the chicken is nice and cooked.
  3. Take a piece out and test it.  You should be able to slice it apart with a fork, like soft butter.
  4. Put the chicken (sliced or whole) in some tupperware and use it when you need it.  I prefer to shred it with a fork before storing it up.

Street Tacos

I came up with this on a whim.  I had shredded salsa chicken in the fridge, fresh corn tortillas from my favorite local Mexican market, and avocado on hand.  Since the chicken was made beforehand, this literally took ten minutes – if even that- to throw together.  Perks of making mass amounts of food ahead of time?  I think yes.

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Marysa’s Street Chicken Tacos

Another staple item that I keep on hand is a bag of coleslaw mix.  While I don’t use the dressing, the veggie mix itself is great to saute for breakfast, or mix into a salad for lunch/dinner.  I’d like to get into the habit of slicing up cabbage and having it stored, but for now, this saves me tons of time since I use it so often.

Ingredients:

  • 3 small, street size corn tortillas
  • 1/2 cup of salsa chicken
  • 1 cup of sliced cabbage/cole slaw mix sans dressing
  • Avocado (as desired)
  • Hot sauce

Instructions:

  1. Place the cabbage on the tacos first.
  2. Then distribute the chicken.
  3. Top with as much avocado as desired and put hot sauce (my favorite is Cholula) on top.
  4. Since the cabbage is likely to be cold, throw the finished tacos in the microwave for about 15 seconds.
  5. Devour.

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#SCBD Quick & Easy Breakfast Burrito Recipe!

Ever since 2013 began my latest breakfast obsession has been breakfast burritos. They are great to eat for breakfast or brunch and can make a breakfast lover out of anyone. Breakfast has always been a meal I eat daily because I know I work better with a little or in this case a lot in my stomach. Also, if you are on the run this a great portable breakfast that will make your stomach and taste buds a bit happier. There are a few different techniques to making them, in fact the first time I made them was with my boyfriend and our friend’s New Year’s Day but here is my most effective recipe.

breakfast burrito

Ingredients:

  • 2-4 large eggs (depends on how many you plan on serving)
  • Salsa of choice
  • A pack of flour tortillas
  • Bacon (optional)
  • Salt & Pepper, for taste
  • Bag of shredded cheese (I prefer the Mexican Blend)

Instructions:

  1. If you plan on including bacon in your burrito prepare that first in a frying pan to your liking and put pieces on a plate with a paper towel so they aren’t as greasy.
  2. If you don’t plan on using bacon start by cracking eggs in a mixing bowl. Note: I use 2 eggs per burrito per person so if you are making for more than two people you may  need to use between 6-8 eggs but its up to you.
  3. Get out frying pan and spray with butter or olive oil spray, let it heat up for a minute or two.
  4. Whip eggs in mixing bowls, add salt & pepper and about a tablespoon or two of salsa.
  5. Pour egg mix into frying pan and scramble eggs to your liking.
  6. Once eggs are scrambled put them into a separate bowl.
  7. Spray pan with oil or butter spray again and heat tortillas over low heat to your liking.
  8. Put more salsa (if you want) and shredded cheese into separate bowls.
  9. Take your tortilla top with bacon, scrambled eggs, salsa and cheese to your liking.
  10. Fold into a burrito and enjoy!

new years breakfast burritos

Next time you don’t know what to eat for breakfast or brunch think outside the box and try this breakfast burrito recipe, it’s delicious!

Happy Eating! 😀

Sara SCBD Logo Edited