Archive for May, 2013

I know from the sound of chicken and grapes together… may sound a little odd, but it’s no joke. They go GREAT together! Seriously, this dish is like a thanksgiving with a summer twist. Andrew and I buy this Weight Watchers Recipe magazine at the register at our Giant once a month that has delicious healthy recipes for the season. So going through the magazine we found this chicken thighs with grapes recipe and decided that would be a great dish to try. Now I will say we forgot to take the skin off before we cooked it, but that’s alright we know better for next time. This dish is 11 points plus weight watcher points per serving, or 335 calories per serving (total 4 servings for this recipe).

Again, my apologies for the awful iphone photos. I just have to come to the realization that it’s impossible to shoot nicely in my kitchen (even with an OCF). So until we get a house with a big kitchen with WINDOWS, this will have to do. Sigh… only one can dream of an amazing kitchen.

What you will need:

2 1/4 cups of red seedless grapes, 8 skinless, bone in chicken thighs (we did 4 since there is only 2 of us), 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground black pepper, 1/4 cup chopped shallots, 3 large garlic cloves (finely chopped), 1/2 cup fat-free, lower-sodium chicken broth, and fresh thyme sprigs for garnish (optional)

1. Preheat the oven to 375

2. Place washed grapes in a 13×9 inch glass or ceramic baking dish that’s coated with some cooking spray (we always use olive oil spray)

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3. coat chicken with cooking spray, salt and pepper. Heat a large skillet over medium-high heat and coat with some cooking spray (and I mean a little or you’ll have the juice from the chicken and spray going all over the place from the high heat. If you have a pan screen, use it if needed). Put two thighs in the pan and cook 3 minutes on each side.

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4. Place the chicken thighs on top of the grapes after each one is done cooking on each side.

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(Again we forgot to take the skin off. Don’t forget to remove it or it will add calories. Trust me, it was harder to remove cooked chicken skin after it’s been cooked because it’s so tempting to eat! But since this is a healthy recipe, it mus not be eaten 🙁 )

5. Add your shallots to the drippings left in the skillet and saute for 2 minutes or until tender. Then add the garlic and saute for 1 minute. Stir in chicken broth to deglaze the pan, scraping loose the browned bits on the bottom of the pan.

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6. Pour the broth mixture on top of the chicken and grapes. Then place the baking dish in the oven uncovered for 40 minutes at 375 degrees or until chicken is done (about 165-170 degrees)

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It’s super delicious! We decided as a side, we made herbed polenta. You can do whole grain rice with this as well.

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Bon Appétit!

It was surly a warm afternoon in April walking around D.C. It was really nice though since it’s been freaking COLD lately. I walked to my favorite place to be in DC during this time of year… the FDR memorial. There I met up with this wonderful couple for their anniversary session. Shannon and Hayes were married last year at a Japanese tea garden in California, and wanted to have their first anniversary session in their new home town with something reminding them of their wedding. What better backdrop to have than the cherry blossoms along the tidal basin? It’s been a goal of mine to shoot a session at the blossoms and I am so glad I did! I had such a wonderful time with Shannon and Hayes getting to know them and their cute dog Benny! Hope you both had a wonderful 1st anniversary as a married couple!!

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On Monday, I had a fun night with a few of my closest friends since middle school in DC. One of them found this LivingSocial deal for a Cookies and wine event at the LivingSocial event space. It was delicious and fun just like it sounds!

Cookies & Corks is part of the CookieZen company based in my hometown of Falls Church, VA that makes super delicious savory and sweet gourmet cookies that pairs well with wine (they go with beer and cocktails too!). With the event we went to Monday, we each got our own box to take home (my husband loved that part), plus 4 different wines to try each cookie with. They created this amazing chart which you can get off their website that shows all different types of wine and what cookie of theirs goes with them.




On the plate from left to right: Zesty Lemon, Sea Salt Oatmeal Chocolate, Apricot Sage, Peanut Butter Chocolate, Parmesan Thyme, and White Cheddar Rosemary

I can’t tell you how much fun tasting these delicious cookies with the wine was. We tried a Prosecco, Chardonnay, Pinot Noir, and another dark red wine I don’t remember at the moment. As I get from my mother, I loved the prosecco and finished that up with the cookies. Seriously SO YUMMY! I think my favorite cookies were the sea salt oatmeal chocolate, the zesty lemon, and the white cheddar rosemary.


Waking up those tannins!


Leah and Laura, Owners of CookieZen


Cookies + Wine + friends= FUN


Myself and my friends Mona and Laura. Yup, posing with our boxes of cookies.

On their website, you can purchase wine pairing boxes which includes three types of cookies. These make great gifts for a host of a party, birthdays for those foodies out there, or if you really love cookies. I can’t recommend them enough! Now, off to eat some zesty lemon cookies at my desk… 😉

Bon appétit! 🙂