Chorizo, Corn, and Burst Heirloom Tomato Frittata

Recipes | August 22, 2017 | By

Hey strangers! Are you EVEN surprised that I disappeared again? I’m not. Womp. The last time I posted was right before heading off on tour to New Zealand. That was three months ago. Omg. MONTHS.

I’ve been MIA a lot recently, but between the tour + vacationing in Australia + performing in Oregon + (some more) vacationing in the mountains + (even more) performing at home in NY + finally getting into spinning, I’ve been busy this summer. Especially that last part. Time flies when you’re trying to look cute holding in cardio burps.

Speaking of things flying by, in a matter of weeks I’ll be back at Juilliard for my LAST YEAR OF SCHOOL EVER, LOLWUT. How did this happen? I started college almost EIGHT years ago. Had I taken slightly different classes, I could have pretty much been a doctor by now… *nose laugh* #freelancemusicianlife #givemeajobplease

I kid, but I really am feeling super motivated going into this year. Not only do we have an amazing concert season coming up, but I’m also really excited to begin my foray into the real world. I know that scares a lot of young people in my position, and don’t misunderstand, I LOVE being in school and the little immersive, protective bubble it provides. But I just turned 25, and I’m feeling very ready to do things. So… Let’s go.

Is this getting too existential? Should we talk about brunch instead? Lol. OK. *wins award for smoothest segue*

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Lazy Chipotle Turkey Chili Tacos

Recipes | February 22, 2017 | By

Let’s get real for a second: everyone is a little lazy sometimes.

You are, I am, even BEYONCÉ probably is (okay, Beyoncé probably isn’t, I’m convinced she has no bad days), but it’s okay. Embrace it. I never thought I would be here posting pictures taken on my iPhone of tacos that I stuffed with LEFTOVER CHILI and covered with pretty toppings to hide the fact that, well, chili is perhaps the most hideous food on this earth. Yet, here we are, because life is messy sometimes.

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Chipotle Butternut Squash Shepherd’s Pie

Food, Meat, Recipes | October 21, 2014 | By

If I were to try to come up with a list of quintessential Fall flavors, I think “spice” would be on the top of the list. Even more important than pumpkin, you say? Well… Yeah. Let’s be honest, pumpkin without spice is kinda like halloween without candy. You can try to fool yourself, but it’s just not as delicious.

Pumpkin spice is also EVERYwhere. And you have to branch out sometime, right? How timely that this month’s Recipe ReDux challenge, “Spooky Spices,” challenged us to do something new with spice. I have never made a Shepherd’s Pie either, and as far as I’m concerned, they’re not exactly the first thing you think of when you hear the word “spices.” But I don’t like going with the norm, so here we are.

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I first got the idea while sitting in the airport this weekend waiting for a delayed flight. I was watching “Cutthroat Kitchen” on Netflix (which, by the way, is the best show EVER) and the contestants had to make Shepherd’s Pie amidst a whole slew of sabotages. One guy got his potato privileges revoked and used egg whites to make a meringue topping (ew), and another guy was forced to replace all his protein with beef jerky (EW). This got me thinking, though – what would I have made? It’s fall, and there are so many beautiful varieties of squash available. And so, it was decided – butternut squash Shepherd’s Pie.

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For the filling, I used a spice that’s kind of “spooky” for me – Chipotle. I have used dried chipotle powder before (like in this empanada recipe) but I’ve never gone hardcore and used the actual pepper. So, I bought a can of chipotles. Hooooly moly. So spicy. So smoky. Sooooo delicious. I also used another “spooky” ingredient, but it wasn’t a spice – butter. I. KNOW. I don’t think ONE recipe on this blog so far has included butter. But, slowly and surely, I’m starting to appreciate “real” foods that are also for once-in-a-while use, like butter and full-fat dairy products. As long as we don’t go into full Paula Deen mode, butter and I will probably keep our relationship in a healthy place.

This dish came out so unbelievably flavorful and delicious. It’s not your typical Shepherd’s Pie… Dare I say it may be better? The chipotle makes the filling stand-over-the-skillet-and-nosh good, and the squash makes for a deliciously smooth, sweet, and fluffy topping. Can you say go-to meal until further notice? It’s THAT good.

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Chipotle Butternut Squash Shepherd's Pie
Serves 8
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 2 medium potatoes, peeled and chopped
  2. 3 cups peeled and chopped butternut squash (about 1 small squash)
  3. 2 tbs. melted butter
  4. 1/4 cup grated sharp cheddar cheese
  5. salt and pepper, to taste
  6. 1 egg
  7. 1 tbs. olive oil
  8. 2 cloves garlic, minced
  9. 1 lb. lean ground turkey
  10. 1 large red onion, diced
  11. 1/2 cup cooked kidney beans
  12. 3/4 cup sweet corn kernels
  13. 1 canned chipotle pepper, minced + 3 tsp. sauce from the can
  14. 2 tbs. tomato paste
  15. 3/4 cup chicken broth
  16. 1 tsp. paprika
  17. 1 tsp. cumin
Instructions
  1. Preheat oven to 400˚F.
  2. Bring potatoes and squash to boil in a pot of water.
  3. While boiling, heat olive oil and garlic in a deep skillet over low heat.
  4. Add ground turkey, raising heat to medium. Break up meat and stir until browned.
  5. Add onion, stirring occasionally until onions begin to soften and become translucent. Add beans and corn.
  6. Stir in minced chipotle, chipotle sauce, tomato paste, and broth. Make sure the liquid combines evenly.
  7. Once broth has mostly cooked off, add paprika and cumin, and stir to combine. Lower heat, and let sit for a few minutes.
  8. Once squash and potatoes are cooked through, drain thoroughly. Mash until smooth with a fork, and then add the butter and cheese and combine. Season with salt and pepper to taste. Once the mixture has somewhat cooled, add egg and combine well.
  9. Pour meat mixture into a casserole dish and distribute the squash topping evenly over the top. Be sure to lock in the meat mixture, so none of the juice will bubble up to the top (learned this the hard way)!
  10. Bake for 20-25 minutes, or until topping begins to brown.
The Hungry Musician http://thehungrymusician.com/


Baked Corn Dog Bites (Plus: Bonus Recipe!)

Food, Meat, Recipes, Sides | August 21, 2014 | By

Back-to-school season. It’s a time for new backpacks, pencils, and books, and a time for that new jean jacket that you wear on the first day “because it’s Fall,” but in reality, is pretty weather-inappropriate. It’s also the return of lunch-packing season. 

I have a love/hate relationship with packing my own lunches. On one hand, I love knowing it’s healthier and that the portions are better. And, I feel way more organized when I have my own food packed away. But on the other hand, I just really stink at creativity when it comes to packing lunch. I think to myself, “What if I actually looked forward to something new in my lunch? What if it wasn’t always some variation on greens + protein + beans + grains + avocado + hotsauce? WHAT IF?! The struggle is real completely first-world.

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Chipotle Empanadas with Grilled Peach Salsa Verde

Food, Meat, Sauces, Sides | July 15, 2014 | By

Well, hey there. Long time no blog.

I hope you’ll forgive my absence. It has been THE craziest two weeks since returning from a month in Texas, but at least it was worth it, since I just took over the lease for my New York City apartment! One of its many amazing attributes is a redone kitchen with LOADS of counter space, and new, FULL SIZED appliances. Such a find is only slightly unheard of, and I’m more than slightly in love. I’ve been told that it’s not possible or legal to marry a kitchen, but together, I truly believe our love can conquer.

Too much PDA?

Now, BEFORE meeting the kitchen of my dreams, I spent the month of June making music day in and day out. I mean that literally, because I was in rehearsal or practicing every day from when I woke up until I climbed into bed. And I also mean “climbing” literally, because my bed frame was set too high, so getting into bed required climbing onto my desk first. (Short people problems…) In my limited spare time, I was feeding my foodie soul, and feeding it well. Sure, my usual meals consisted of salad or oatmeal in the dining hall (which did, if you’re wondering, get old horribly quickly), but the rest of my meals resulted from convincing my oh-so-patient car-owning friend to drive me to some the best food joints in Houston.

I miss being at the festival and making great music with friends (I also miss the Mexican/Tex-Mex food in Houston – it’s kiiiind of the best – I’m talking to you, Torchy’s Tacos), but it’s quite nice to be back where the temperature is consistently below 100˚F. I REALLY have a whole new appreciation for summer on the East Coast. I got to relive the Texan weather a bit last week while running all around NYC in humid 95˚ heat, but otherwise, it’s quite luxurious to be able to walk from place to place outdoors without fear of melting. It’s also great to be back in the kitchen – not having one readily available is the slowest form of torture for me.

So, naturally, I filled the void by dreaming up a boatload of new summer recipes just for you. And this is the first of (hopefully) many.

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I haven’t had many empanadas in my lifetime, but for some reason, the idea of dipping a flaky, doughy pocket of seasoned beef into a summery, fruity salsa just seemed very appealing the other day. Also, grilled fruit is one of my favorite summer foods, and I can guarantee you that this won’t be my only recipe this summer featuring it.

 

This recipe is probably one of my absolute favorites to date, and I will definitely be bringing it back. My parents and brother are my best taste testers (and also the most honest), so in accordance with their approval, I’m sure this would be a hit as an appetizer at the big, fancy dinner parties that I never have. But who knows, living in New York with a dining table that can sit six (generously) might change things for me. 

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This recipe is labor intensive, I cannot lie. But, the fruits of your labor will be well worth it at the end, I promise! And to me, food just tastes better when a little sweat went into it. Not literally.

Chipotle Empanadas with Grilled Peach Salsa Verde
Yields 12
Baked, not fried, with a perfect summer salsa for dipping.
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Dough
  1. 2.5 cups whole wheat pastry flour
  2. 3/4 tsp. baking powder
  3. 1 and 1/4 tsp. salt
  4. 1/2 cup + 1 tbs. cold water
  5. 1/3 cup + 4 tbs. olive oil
  6. 1 egg, beaten (to brush onto pastries before cooking)
Filling
  1. 1.5 lbs organic ground sirloin
  2. 1 cup cilantro, finely chopped
  3. 1/2 white onion, finely chopped
  4. 1/2-1 tsp. dried chipotle powder (depending on spice preference)
  5. juice of 1/2 lime
Salsa
  1. 2 yellow peaches
  2. 1/2 jalapeño pepper, seeded and diced
  3. 1 lb. tomatillos
  4. 1/4 white onion
  5. 1/4 cup cilantro
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 450˚F.
Dough
  1. In a food processor, combine the flour, baking powder, and salt.
  2. Alternate adding cold water and olive oil slowly, pulsing the food processor until a solid ball of dough is formed.
  3. Chill dough just until firm and ready to use, about 30 minutes-1 hour.
Filling
  1. While dough is chilling, brown the beef in a pan over low-medium heat. Break up the meat with a spoon until it's crumbly and browned on all sides.
  2. Add the chopped onion and cover until the onions are translucent.
  3. Add the lime, cilantro, and chipotle powder and stir to combine.
  4. Remove from heat.
Assembly
  1. Separate chilled dough into 12 equal balls. Roll out each ball of dough into a thin, flat circle about 4.5 inches in diameter. Fill each circle with 2-4 tablespoons of filling. Fold dough over the filling to create a half moon. Pinch the edges with a fork, or fold over the dough from the corner to create a "twisted" edge.
  2. Arrange on a baking sheet and brush with egg wash. Bake for about 10-15 minutes, or until golden.
Salsa
  1. Quarter both peaches and remove the pits.
  2. Place peach slices onto a hot grill or grill pan, and cook until soft and the skins are easily peeled off. Remove from heat. Once cool enough to touch, remove the skins.
  3. Remove the tomatillos from their husks and rinse, and then cut each into quarters.
  4. Sauté the tomatillos until they become very soft and form a "jam." Let cool.
  5. In a food processor, combine grilled peaches, tomatillos, and remaining ingredients (except salt and pepper). Pulse until the salsa is at your desired consistency.
Notes
  1. For smaller, snack-sized empanadas, create smaller balls of dough and use less filling per each.
  2. For a spicier salsa, leave the ribs of the jalapeño pepper intact.
Adapted from Cooking Light
Adapted from Cooking Light
The Hungry Musician http://thehungrymusician.com/
Then, do this with the leftover salsa.

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