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New Recipe Alert: Simple Chicken Salad

~ Amanda Neal ~ Leave a comment

If you have some leftover rotisserie chicken, or you’re just looking for a protein-packed recipe that’s easy to make, try the latest recipe from Coffee, Cabs and Bar Tabs, Simple Chicken Salad!

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Chicken salad is best when it’s simply made and not overdone; shredded chicken, crunchy celery, thinly sliced scallions and a creamy mayo dressing is all you need. Serve on toasted white bread with peppery arugula for one of my lunchtime favorites, or enjoy this salad just on its own.

Click here for the Simple Chicken Salad recipe on Coffee, Cabs and Bar Tabs. And make sure to follow CC&BT on Instagram here for all things cooking and eating in the big apple. Cheers!

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New Recipe Alert: Roasted Red Beet Hummus

~ Amanda Neal ~ Leave a comment

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It’s always a great idea to have an extra can or two of chickpeas in your pantry. They are perfect in soups, stews and salads because they add a delicious creamy texture and a significant amount of nutritional value. Add a healthy dose of tahini (ground sesame seeds), squeeze of lemon juice and a few cloves of garlic, then you have an incredible spread called hummus, a classic Middle Eastern dip.

To make this dish a little more interesting, I decided to add roasted red beets, toasted sunflower seeds and parsley. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dish you’ll want at every meal. Serve with naan and fresh veggies on the side for dipping.

To make this recipe for Roasted Red Beet Hummus, check it out here on Coffee, Cabs and Bar Tabs. Also, make sure to follow CC&BT on Instagram at @coffeecabsandbartabs to join me on all of my foodie adventures in the big apple. Thanks for stopping by, and happy cooking!

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Not Your Yiayia’s Greek Salad

~ Amanda Neal ~ Leave a comment

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I LOVE Greek food. From a traditional lamb gyro with tzatziki and red onion to creamy avgolemeno soup with chicken and lemon, the flavors are always big, comforting and impossible to resist. Now don’t get me wrong, these dishes are perfect exactly how they are. But I wanted to take a classic Mediterranean-inspired dish and incorporate some new ingredients, while still maintaining traditional flavors and textures. So I decided to make a Skirt Steak Salad with Arugula, Bulgur and Tzatziki.

The base of this salad is bulgur, a type of dried cracked wheat, which provides great texture and whole grain nutrients. The cream tzatziki sauce, peppery arugula and crisp Persian cucumbers also add freshness to this bright salad. And while the pickled red onions are not traditionally on a Greek salad, they add intense acidity and crunch. Finally, the seared skirt steak completes this salad into the perfect dish for any meal.

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To learn how to Pickled Red Onions, click here. And check out this recipe for a Skirt Steak Salad with Arugula, Bulgur and Tzatziki here. Thank you for stopping by Coffee, Cabs and Bar Tabs, happy cooking!

New Recipe Alert: Balsamic Roasted Brussels and Chickpeas

~ Amanda Neal ~ 1 Comment

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If you love the texture of roasted vegetables and the bite of balsamic vinegar, then definitely try the latest recipe on Coffee, Cabs and Bar Tabs, Balsamic Roasted Brussels and Chickpeas!

There are many reasons to love this recipe, including the simple preparation and quick cooking time. The Brussels, shallots and chickpeas all cook together on the same baking sheet for the same amount of time, making for less mess and overall cleanup.

The combination of textures is also something to love. The Brussels are tender on the inside with some crispy leaves on the outside. The sliced shallots become soft and caramelized, and the chickpeas are creamy and smooth. Each bite is complex and interesting.

The addition of balsamic vinegar also makes this recipe a winner. The vinegar not only gives incredible flavor to otherwise bland ingredients, but also helps to caramelize the Brussels and chickpeas to golden brown perfection.

To make this recipe, check out the Balsamic Roasted Brussels and Chickpeas here on Coffee, Cabs and Bar Tabs. And make sure to check out all of the savory recipes now. Cheers!

New Recipe Alert: Soy Sauce Eggs

~ Amanda Neal ~ Leave a comment

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You’ve probably seen soy sauce eggs on the menu at your favorite ramen shop. But have you ever thought about making them in your own kitchen? Well I’m happy to report they are simple to throw together and easy to make, plus you probably already have all the ingredients in your pantry and fridge.

A soy sauce egg is most basically a hard boiled or medium boiled egg that has been marinated in a soy sauce mixture. The combination of soy sauce, red wine vinegar and ginger takes a flavorless hard boiled egg to a whole other level. These eggs can be used in a variety of ways: spread on toasted bread, dice up and toss in a crisp green salad, serve in a bowl of warm ramen, or simply enjoy on its own.

What makes this recipe extra special is doneness of the eggs. The combination of high heat and the cooking time of 9 minutes makes for a hard boiled egg with a deliciously creamy yolk. The aggressive boil and quick ice water bath also aids in peeling the cooked eggs, and you’ll have perfectly smooth whites every time. These soy sauce eggs are all about the cooking time and flavorful marinade.

If you want to learn how to make these delicious eggs, check out the recipe for Soy Sauce Eggs here. And be sure to try all the savory recipes on Coffee, Cabs and Bar Tabs now!

New Recipe Alert: Kale Stir-Fry

~ Amanda Neal ~ Leave a comment

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Stir-fry is the perfect dish to make when your trying to clear out the fridge. You can throw a variety of ingredients into a hot pan with some aromatics and fresh herbs, and you immediately have a well-rounded and flavorful meal.

When you think of stir-fry, you might not immediately think of kale. But it’s actually perfect for this preparation. Toss curly kale with ginger, garlic, oyster and soy sauce and you have a full-flavored side dish that can stand up to any meal. Serve this kale on its own or with a poached egg on top for a decadent and healthful dish.

Check out Kale Stir-Fry  on Coffee, Cabs and Bar Tabs here, and be sure to check out all of the savory recipes now. Cheers!

Spatchcocked Chicken: Recipe and How To

~ Amanda Neal ~ 1 Comment

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When roasting a chicken, do you want a bird that tastes good, is tender and juicy, and has perfectly crispy skin? Then spatchcocking a chicken is the right method for you.

Spatchcocking a chicken most basically means to split then flatten the bird, and there are many pros to this technique. First, the chicken cooks more evenly and faster because the breasts and thighs are flattened. Another positive is that all of the skin gets crispy and golden brown, not just the skin that is exposed to the oven circulation. And most importantly, it’s easy to cut and serve because separating the breasts and thighs becomes obvious when the bird is flattened.

I suggest spatchcocking a chicken for your first time and for a quick everyday meal. But once you master the technique, you can also spatchcock a fowl, guinea hen and turkey (talk about a quick Thanksgiving bird).

Click here to learn How To Spatchcock a Chicken, and then check out the recipe for Spatchcocked Chicken with Lemon and Thyme here on Coffee, Cabs and Bar Tabs. Pull out those kitchen shears and get cooking!

New Recipe Alert: Roasted Cauliflower with Tahini Dressing

~ Amanda Neal ~ Leave a comment

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Roasted cauliflower and nutty tahini pair perfectly in this simple side dish now available on Coffee, Cabs and Bar Tabs!

Tahini is a condiment used in Mediterranean cuisine, and is made of toasted and ground sesame seeds. With a squeeze of lime juice and a pinch of salt, tahini transforms into a wonderful sauce to pair with a variety of vegetables, grains and proteins.

If you’ve never eaten or cooked with tahini before, you can find jars of tahini in most grocery stores and markets in the condiment aisle. When you first open the jar, give the tahini a good stir, as it will separate as it sits. At this point you can enjoy tahini on its own or mix with other ingredients like the recipe below.

Click here to see the recipe for Roasted Cauliflower with Tahini Dressing, along with all of the savory recipes on Coffee, Cabs and Bar Tabs now!

New Recipe Alert: Sesame Lime Dressing

~ Amanda Neal ~ Leave a comment

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Check out the latest recipe on CC&BT, Sesame Lime Dressing! Fresh lime juice and toasted sesame seeds combine for a delicious dressing you’ll want on any salad. Plus, it has the perfect creamy texture without any added dairy. If you’re a lover of spice, add an entire jalapeño for an extra kick of heat.

Try mixing this sesame lime dressing into a salad of baby romaine lettuce, shaved asparagus, fresh cilantro leaves and toasted pecans, like the salad pictured above. This dressing has bright flavor that pairs well with almost any green and crunchy salad topping.

Check out the recipe for Sesame Lime Dressing, as well as all of the Savory Recipes from Coffee, Cabs and Bar Tabs here. And make sure to check back soon for new recipes and ingredients you’ll want to enjoy this spring. Cheers!

Peeling Back the Layers

~ Amanda Neal ~ Leave a comment

Few things pack such intense and exceptional flavor quite like caramelized onions. Whether it’s a bowl of French onion soup or a charred flat bread pizza, the sweet and savory balance of an onion really can elevate any dish.

Caramelized onions do take some time and they cannot be rushed. If your heat is too high, you run the risk of the onions burning, resulting in a bitter final product. Alternatively, a little time and elbow grease will give you a wonderful pan of perfectly browned and toasty veggies. A little patience will result in an irresistible, gourmet treat.

For a step by step guide on How To Caramelize Onions, check out the page here on Coffee, Cabs and Bar Tabs.

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And once you’ve mastered the technique, use up those sweet onion slices in a decadent sandwich, like the Caramelized Onion Grilled Cheese on CC&BT. Cheers!

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