Grilled Quail

Now, here is delicious! Never had quail? Don't be shy to dive in. If you like chicken, this is the delicacy of chicken. Though there may be a few extra bones, the flavor is phenomenal and worth every bite!  This isn't the most inexpensive item, but, fun to splurge for any special occasion or to take to a holiday party, or even back yard barbecue.

Here's what you will need:

1- tablespoon of orange zest
Juice of half a ripe lime
3- smashed garlic cloves
1- tablespoon of paprika
3- tablespoon of olive oil
1- teaspoon fresh ground pepper
1- tablespoon of salt
8-  pre skewered quail halves
6-8 basil leaves roughly chopped
1/4 cup of shaved parmesan cheese

Combine the first eight ingredients in a large heavy duty ziploc bag so the skewers wont poke holes through the bag. Zip close, and give a nice shake to ensure all items are mixed well.
Give the quail a light rinse, and pat dry, then add to the ziploc bag and mixture. Be sure all meat is coated well with mixture. Marinade for two to four hours.

Remove quail from the fridge 20 minutes before cooking.

Remove from bag, and cook on a heated grill or skillet for 6-9 minutes or until done, rotating once.
Organize the quail onto a serving dish, and garnish with the chopped basil and sprinkle the cheese for a finishing touch.
Delicious-ness!

Goat Cheese Puff Pastry

A perfect addition to any meal. Add to salads, use in replace of a plan old roll, or as appetizers!
With this recipe you can make as many or as a little as you'd like. So depending on how many people you want to serve, depends on how many materials you'll need.

Here's what you'll need:
Preheat oven to 350 degrees
1 lightly greased cupcake baking pan
1- sheet thawed out puff pastry
2- cups washed and patted dry spinach leaves
3/4- cup goat cheese
1/2 small onion diced
1- tsp kosher salt
1  tsp olive oil and some additional for drizzling

With a non stick pan bring to medium heat with olive oil, then add the diced onion and the salt. Saute until the onions become a little discolored and but translucent.
Cut the puff pastry barely larger then the size of cup cake hole into a square. Once cut, push lightly down into the hole. (6)
Divide the spinach up evenly between the six, then the onions evenly, and the goat cheese as well, with the goat cheese as the top layer.
Make a light drizzle of olive oil over the pastries.
Bake in oven for 9-12 minutes, or until golden brown and dough has risen.
Enjoy!

Holiday Cranberry Sauce

This is so simple! I know you are thinking, "why bother, when its just cranberry sauce?" I know we spend all day in the kitchen over the holidays, but making cranberry fresh cranberry sauce will surprisingly make you feel like a champion. Mostly because its so easy, and adds just that extra great fresh flavor. Double the recipe, and save left overs for a sandwhich or toast!
1- 12 oz bag of fresh cranberries
1- cup sugar
1- cup water
1/2- teaspoon orange zest
Bring the one cup of water and the sugar to a boil in a sauce pan, while stirring on ocassion.
Add cranberries, and reduce the tempature and allow to simmer for 8-12 minutes. Just after the berries burst.
Remove from heat, add the orange zest and allow to cool.
Thats it!

First Post!

Welcome. Thank you for taking the time to find me, and to see what is cooking up in our kitchen. I say "our," because all the food is consumed by my boyfriend Kody. I first want to make it clear that I am far from "professional." I have never gone to school for cooking, nor taken any professional classes. I grew up in a family where both sides, and every generation cooked, and enjoyed every bit of it. So needless to say I was born in the kitchen. Although, I never discovered I had a passion for not only cooking, but the whole aspect of food all together, until I was in high school.
Not until the last seven or so years have I based nearly everyday on food and cooking. I've worked in a wide variety of places all food focused to some extent. It was always my goal to figure out how everything was done. Even though I was only a waitress. I wanted to take in every ounce of information I could on everything I personally enjoyed. Ive worked from authentic Thai restaurants to, catering, coffeehouses, bento shops, and to fine dinning Italian restaurants. Ive recently began to work at a French bistro here down town. French is a cuisine I'm hardly familiar with. To be honest was always a little afraid. But never had reason to go for it.... until this place opened up a few years back.
I base nearly every day around food, constantly thinking of food, what is for dinner, how will I make dinner, how can I make it unique? All day long these questions go off in my head over and over.  I google ideas, I follow bloggers, I am always flipping on the Food Network, and opening magazines and cook books. Not really for the recipe, but more so for the jolt of inspiration. Needless to say,  I clearly am obsessed . Surprisingly I am a picky eater, but perhaps not as picky as you'd think. You will see what I mean if you keep up, as I will suggest what some would prefer, rather then my very own opinion. My whole idea of this blog is to share all of my most successful attempts and recipes that I am proud of. Some are borrowed, some are creations, while others are just my attempt at replicating a dish I maybe had seen on a menu, or enjoyed somewhere. I want to dedicate this place to anyone who looks for a little inspiration, to anyone who is afraid to take a stab at cooking something new, and to my dear friend Nader, and both of my grandmothers who always took the time to teach me what I wanted to know.
My idea is, Simple steps, fresh ingredients, and balanced flavor.
Thanks Again!