Food and the City | a food + life & style guide for the 20' something

August 29, 2014

Broccoli & Water Chestnut Thai Peanut Stir-fry


I honestly have no words for this. This was one of those, "Oh look.. we have water chestnuts in the pantry, I wonder how those got there. What can we do with these?" moments. I had no idea, and no structure at all, to where this was going. But man, did it make a turn for the better.


Truth be told, we've been on a kick with Asian inspired recipes here at Food and the City. Stir-frying, noodling, creating our take-out favorites, it's kind of insane. But a good insane, you know? Like a "lets only eat these things for the rest of our lives" sort of insane.




I'm okay with it, and something tells me you're okay with it, too.


Broccoli & Water Chestnut Thai Peanut Stir-fry 

1 8oz can Water Chestnuts 
1/2 10oz bag of frozen Broccoli, thawed
1 teaspoon Sesame oil
1/4 cup Peanuts, semi-crushed
1 handful of fresh Cilantro 

for the sauce:
2 tablespoons soy sauce
1 teaspoon peanut butter
1 teaspoon brown sugar
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame oil
1/2 teaspoon ground ginger

Combined the ingredients for the sauce and set aside. Heat 1 teaspoon of sesame oil in a skillet on medium high. Add in frozen broccoli that has thawed a bit, and cook until tender. Drain your water chestnuts from the can and add them into the skillet. Toss and allow water chestnuts to heat through. Pour in sauce and let bubble for a minute or two. Toss everything to coat, and let simmer for 3-4 minutes, or until sauce thickens.

Transfer stir-fry to a serving bowl (I served mine over brown rice!), and top with cilantro and crushed peanuts. Enjoy!


August 28, 2014

12 Perfect Pasta Dishes

Perhaps one of the simplest, yet satisfying, meals to make is anything that has to do with pasta. It's quick. easy, and the options are truly endless. It's the perfect thing to make for weeknight dinners!

Here is a roundup of 12 perfect pasta dishes from Food and the City that we think you should try out this week!

Check out Perfect Pasta Dishes
by Mel at Foodie.com

August 27, 2014

3 Perfect Wine & Cheese Pairings


What goes better together than wine and cheese? When I think of fall/winter dinner parties, thoughts of perfect little crostini snacks paired with the ultimate-matching glass of vino spring into my head! Seeing as the upcoming holiday entertaining season is upon us, here are three perfectly paired snacks spread with The Laughing Cow® cheese wedges, and their wine BFF to go with it!



1) The Laughing Cow® Creamy Mozzarella Sun-dried Tomato & Basil  topped with cherry tomatoes and a balsamic reduction. This one is for the person who likes to keep it classic. The rich flavors of mozzarella, tomatoes, and balsamic will never go out of flavor style! It's wine BFF? Chianti.


2) The Laughing Cow® Creamy Original Swiss spread on an apple slice and drizzled with honey. This one is for your friend with the a sweet tooth. The balance of sweetness to cheesiness is one you need to try for yourself. It's wine BFF? Cabernet.


3) The Laughing Cow® Creamy Queso Fresco Chipotle topped with fresh cilantro and drizzled with hot sauce. This is for the person who likes heat. The combination of chipotle and the addition of hot sauce is one that will have your Mexican-cuisine loving friends go nuts. It's wine BFF? Pinot Noir (or even a red sangria!).

 The Laughing Cow® invites consumers to take a mindful moment; to enjoy a tasty and satisfying snack experience at its best. Rich, creamy and delicious, The Laughing Cow® Spreadable Cheese Wedges are the perfect option to help consumers achieve that moment of ultimate snack satisfaction.
Compensation was provided by The Laughing Cow via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of The Laughing Cow.

August 26, 2014

KITCHEN BASICS: Grilled Chicken


Moving along in our Kitchen Basics series, we just had to put up a simply basic grilled chicken recipe. 


I make this grilled chicken for dinner at least 3-4 times a week, and use it on top of salads, in pastas, or just by itself with a side of brown rice. It has just a few, versatile seasonings that taste great on their own, or accompanied by a side-sauce of some sort!


KITCHEN BASICS: Grilled Chicken

measurements are for 1 large chicken breast (since mel is single and that's how she rolls)

1 boneless, skinless chicken breast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried basil 

Combined all ingredients in a tupperware, tossing to coat the breast, then place into the fridge for 1/2 an hour. Preheat your grill pan on medium-high heat and cook your chicken for 3-5 minutes (depending on thickness) or until fully cooked through, and no longer pink in the center.

Transfer to a plate and allow to rest for 5 minutes before slicing. Enjoy!

More kitchen basics: Roasted Broccoli | How To Make Pesto 



August 25, 2014

Labor Day BBQ Ideas + Orange Smirnoff Spritzer Recipe!

Just as we did for the 4th of July, here's a quick roundup of some great recipes to whip up for your guests this Labor Day, besides the usual culprits. These are also really great to make during the week for you and your family, seeing as the upcoming school year is poking its nose in our faces!









Our cocktail of choice? This amazing Orange Smirnoff Spritzer! It has been our favorite drink to sip on this whole summer, so it only seems right to end the season with one last one! 


Orange Smirnoff Spritzer 

makes 2:
1 11oz bottle of Smirnoff Ice Original
1oz (2 tablespoons) Orange Liqueur of choice (Aperol is our favorite)
1/2oz (1 tablespoon) Pellegrino Mineral Water
1 cup Ice
Oranges for garnish

Combined all ingredients besides your oranges in a blender, and blend until ice is crushed and drink is frothy. Divide, pour into rocks glasses, garnish with some orange slices and enjoy! 

Smirnoff Ice celebrates the absurdly awesome.