The Secret to Moist Chicken Breast is.......?

Chicken is in constant rotation at our dinner table. Grilled chicken. Chicken stir-fry. Roasted chicken. Marinated chicken kebabs. Even with a strong marinade or a flavorful dry rub, grilled/roasted/baked chicken breast can be dry, slightly stringy and subsequently, not edible.

Summer in Seattle

Summer in Seattle is slightly unpredictable. When you wake up with the sun beaming through your windows and fall asleep with a warm breeze in the air -- Seattle may just be the best city on earth. Come July, when the weather forecast calls for consistent rain however, you think otherwise (and begin planning for weekend getaways to warmer temperatures).

With the hope that the sun will be more permanent than the dismal days of rain, plans for the perfect summer have begun. With the help of Bing, I have been exploring every type of sunny day activity. If the sun is on our side, this summer will be like no other. From lazy rides through the park to bargaining at the largest flea market Seattle has ever seen; and everything in between. Activities to engage our senses and to satisfy our foodie palates.

For the Love of S'Mores

The ingredients of a s'more are such: A perfectly roasted, golden-tipped marshmallow. Melted chocolate, oozing from the sides. Both, sandwiched by a crisp outer layer. 

The s'more touches on all of the right notes -- sweetness and crunch. If all I knew about s'mores was the medley of graham crackers, marshmallows and Hershey chocolate, I'd be quite happy. Such a perfect treat needs no deviation. Except for maybe a salted chocolate chip cookie and the addition of caramel.

Truffled Roast Almonds with Rosemary

I've been experimenting with truffle oil lately. Mainly with snacks. Atop popcorn. Poured over edamame (and then sprinkled with black sesame seeds). Drizzled on warm kettle chips. Blended in a crudite dip.

Most commercial truffle oils are an infusion of olive oil and the "aroma" of a truffle. Opinions quite vary on this topic. The taste is synthetic. Or, the oil is "not principally derived from truffles." My palate is not that discerning, and given the nearly $2000/pound market value of white truffles, I will probably keep to the grocery version of the black truffle oil. 

Purchased online (on various sites; such as here and here) or at some grocery stores (I purchased mine at Whole Foods), this rich and aromatic oil pairs perfectly with delicate recipes, such as eggs and asparagus, or more robust dishes, like macaroni and cheese.

Baked Polenta Chickpea Fries with Dill Caper Sauce

It's hard to eat a hamburger without also enjoying some fries. Crispy, salty dippers. Tastiest when dunked in a perfectly seasoned sauce (my fave is tartar).

During the week, we try and keep to healthy eating habits. French fries just don't qualify. But a turkey burger can not stand alone on a dinner plate. It begs for a crispy accompaniment. 

I have made the following recipe in several variations. The polenta contributes to the crisp texture, while the chickpea flour adds a subtle nuttiness and a wonderful Mediterranean note. Baked at a high temperature, and to crunchy perfection (with a creamy center), these delicious dippers are the ideal alternative to french fries. Dare I say.....even better! 

A Mother's Day Picnic

In my experiences, Mother's Day can go one of two ways. The day's events can be grand and elaborate. Or, the arrangement can be more casual. Slightly less planned. Spent with family and friends -- honoring "togetherness" rather than just "mom."

This year, we are (hopefully) taking the latter approach and celebrating in a simple manner. Weather permitting, we will be toasting a fruity Prosecco (my fave) and enjoying a platter of savory and sweet bites, while picnicking in the park. Enjoying each other's company. Taking a moment to really appreciate what life is all about.

What's for Lunch (and Dinner)? Mediterranean Socca Wrap

My husband travels a bit. In between travel days, he attends corporate meetings that take him away from dinners at home. I, unlike many, revel in making dinner for one. When preparing a meal for myself, I immediately turn to healthy Mediterranean ingredients. Olives. Tahini (my favorite). Chickpeas. Lemon. My husband is not a picky eater, but given the choice, these are not the ingredients he would choose as the foundation for a meal.

Earlier this week I pinned this recipe for a Chickpea Crepe. That recipe reminded me of David Lebovitz's Socca recipe. Which inspired the following homemade recipe. Which I've eaten for dinner, lunch....and possibly again for tonight's dinner.

Hostess Gift: Tomorrow's Breakfast

The weekends are always best spent with friends. And, when that includes a home cooked meal at a friend's home, there is reason to celebrate and be thankful! 

I have said this before. I LOVE giving gifts. Especially when it serves to thank someone for their generosity or a kind thought. 

Salted Chocolate Almond Cups

Hi, my name is Brett Chamberlain, and I am a sugar addict. I admit it! I love it in any form. Sweet treats, alcohol, bread and pasta. Unfortunately for me, the impact of my sugar intake is reflected in my stomach.

Personally, Spring is a cleansing season. I organize my home. Pick weeds out of my garden in preparation for planting. And, like many others, its a season to focus on personal health. The perfect time to cleanse my system from the nasty habits of Winter. As I suggested in this post, the ideal cleanse is one that is manageable -- meaning I can sustain normalcy in my daily routine (i.e. being active, enjoying my kids, etc). And, most importantly -- I can enjoy my sweets.

Roaring 20's Soirée

Last Saturday, I catered a 1920's themed birthday party. Celebrations in that decade included finger foods, such as deviled eggs, canapes and shrimp cocktail. My menu took a slightly modern approach, complimenting bite-sized foods from that decade, with savory nibbles from present day. 

Breakfast for Dinner

We eat home alot. And by "alot," I mean around 90% of the time. It's a combination of a few things. Picky kid diets. 90/10 rule for my husband and I (90% of our diets are healthy/10% are less so). But mostly, we eat at home, because I like to cook.

Full personal disclosure -- I don't like left-overs. And, I crave variety in my diet (we don't have pre-scheduled "taco nights" or "spaghetti nights") As a result, I have to be creative in my menus. I don't plan our week of dinners, but I do stock staples in my pantry, refrigerator and freezer, and I do have seasonal favorite meals that I make often.

A Sweet Valentine Treat for your Sweet

Roses are red. Violets are blue. Here is a sweet Valentine's treat. From me to you.

Valentine's Fortune Cookies

Interested in receiving the deliciously sweet recipe for these Valentine's Fortune Cookies? Sign up for the ...there is always grey Newsletter (in the right hand side bar).

Best Dressed

On any given week, there are at least two homemade dressings in odd-sized jars, stacked in my fridge. My husband enjoys the creamier versions, while I tend to prefer tangy. I try and incorporate at least one salad into our daily diets. Sometimes, I'll even have two -- one, simple green for lunch and another, more substantial (Chicken Caesar Salad or Romaine Slaw with Fajitas) for dinner.

Store bought dressings are good. Don't get me wrong. But, homemade are always better. I'm like a chemist in the kitchen when preparing a vinaigrette. A little of this. A little of that. Shaking here. Stirring there. Creating balance in all of the flavors.

For Your Next Dinner Party

Ever been a guest at a dinner party, where the awkward pauses outweighed the rousing conversation? Where the discussion couldn't get much beyond the weather, or even worse, politics? Sometimes it's the combination of guests (strangers and friends) that lend to the silence. Other times, the "awkward pause" is a welcomed pause vs. the uncomfortable and inappropriate topics of conversation that could be discussed.

I love a good ice breaker. An unexpected question that encourages chatter and thought. That forces guests to interact, even in unnatural circumstances. 

To save your next dinner party from those "awkward pauses," I have designed "conversation starter" cards. Twelve thought-provoking questions that will take any conversation from lackluster to memorable (and hilarious).

Spanish Tapas

For me, with every great memory and life's milestone, comes a story about the food that was enjoyed. Food has always played a major role in my life. My dad worked in the food industry. Growing up, my mom was a fantastic cook and entertained often. I was introduced to amazing, slightly uncommon, gourmet ingredients, at a fairly young age. These experiences definitely influenced my palate and further, my skills as a caterer.

Last week, I shared about our travels to Spain, scheduled for June. Fortunately, we are traveling with friends whose love for food is as great as ours.

Cleansing Soups

The history of "detoxification," the act of ridding the body of unhealthy toxins, dates back hundreds of years to Ancient Greece. I, on the other hand, with my finger on the pulse of popular culture (ha!), associate the "cleansing" tradition with the ever-so-on-trend, Gwyneth Paltrow. It seems every December, a resurgence of of the rather "alternative" diet, ascends from the uber healthy peeps at her lifestyle empire, goop. (Can you read my jealousy through the sarcasm?) This year is no exception -- please read further if you are interested.

Celebrating a Fresh Start

Tomorrow marks the first day of a week's worth of "clean slate" posts. Columns about starting anew. Organizing. Clean eating. But, before that (and because no good "cleanse" can begin on a Sunday), ...there is always grey is celebrating with a sweet treat.

Christmas Brunch

Several years ago, I designed this Christmas Brunch menu for 425 Magazine, a local publication. It's the ideal holiday menu because everything can be prepared ahead. Each item is delicious on its own, but, perfectly compliments the next. 

The Greatest (Snow Day) Kettle Corn Ever

I know. That's a strong claim, but I'm a believer! Taste it, and you'll be too!

Holiday 1.2.3.

We entertained this weekend, twice. I was prepared with the first. Had a menu designed earlier in the week. Grocery shopping was completed by Thursday. The second was less planned. The menu, less deliberate. Still, I felt prepared. A quick sort through my PANTRY ESSENTIALS. Some creative blending of refrigerator ingredients. Dinner was served with no less care than what was expended the night before.

Holiday entertaining should be easy (as 1.2.3). A party's menu should include AT LEAST one pre-made item (or better yet, store-bought). For the "over-achievers" who feel obligated to make everything, here are three quick and easy recipes, that can be prepared ahead (even over a couple of days), and will put any holiday menu over the top.