Support Your Local Farmers Market.

I'm a huge believer in buying local. So much so that we try and keep as much of our expendable income as possible in our own neighborhood. So you can imagine how thrilled I was that the North Hollywood Farmers Market opened up right across the street from our home this Fall. It's a smorgasbord of fresh fruits and veggies as well as tasty treats from around the world.
It may have started off small but this weekend it was a full on bustling marketplace with tents lining the entire street on both sides. I can just imagine how its going to grow once Spring rolls around. I'm literally shivering with anticipation at the thought of all this growing market will have to offer.
So my Saturday morning routine now consists of a leisurely stroll up the road with a hot coffee in hand and taking in the different aromas and eccentric personalities of my neighbors while sampling fresh citrus, vegetables, breads and sweets. It's a great way to meet the people in your neighborhood and learn whats going on. You also get to save a bit of money buying from local growers. It's a win/win. Just don't forget your reusable bags.
I hope you get the chance to venture out to your local Farmers Market and enjoy it as much as I do. And remember....Buy Fresh Buy Local.
Until next time....

XOXOX

The Persnickety Chef

They Can't All Be Winners.

I really hate being in a rush. The only thing I hate more than that is being in a rush and someone slowing me down. I sometimes forget what a delicate dance balancing your work responsibilities and family time can be. So the other evening I'm rushing like a mad woman to get home and get dinner prepared at a decent hour only to get stuck in hell also known in LA as the 405. My 14 mile commute took just over 2 hours putting me in a delightful mood for my husband. When I finally arrived home the first thing I wanted to do was pour a cocktail unfortunately that had to be pushed back on my list in order to get dinner on.
So I love seafood and one of my favorites is fish. All kinds. Trout, catfish, salmon, bream, tilapia, tuna, cod, snapper and flounder just to name a few. My husband on the other hand...does not. But we made a deal, we were going to try new things together and tonight was his turn.
On the menu for tonight was a brown sugar glazed salmon, green beans and a nice spinach and strawberry salad. Just thinking about it is making me hungry.

The Fish:
Whisk up 1/4 cup of soy sauce
1 1/2 tbs of olive oil
1/4 cup of lemon juice
1 tsp minced garlic
2 tbs's of brown sugar.
Place the salmon fillet, skin side down in a 13 x 9 Pyrex dish.
Pour the glaze over the salmon and bake at 425F for 25 minutes, basting every 5 minutes or so.

Simple right? Way less painful than I thought it would be. Now I can pour a cocktail.
While the fish was baking I tossed the beans into some chicken broth and brought to a rolling boil for about 15 minutes and also tossed the spinach with sliced strawberries and almonds with a splash of raspberry vinaigrette. Total cooking time for this amazing meal was about 30 minutes. I was on cloud 9, that is until it was time to eat.
Enter Picky Eater #2 aka My Husband. He pushed the fish around on his plate very similar to a 5 year old trying to make you think that he's eating. He did try it but he didn't like it. His response is that he just doesn't like fish. Ok. Then he couldn't eat the salad because he hates vinegar and the salad dressing was a vinaigrette. I accept responsibility for that one. Oops! Total meal FAIL. For him anyway. I on the other hand thought it was a total WIN.
I guess this dish won't make it onto the regular rotation for my husband but it definitely will for me. I love that it wasn't heavy and the salad really made the meal. So I guess I'll just grill him a piece of chicken in place of the fish and skip the vinaigrette on his salad.
If you enjoy fish I hope you give this recipe a shot. Hopefully you won't run into the issues I did and everyone will enjoy the meal. As always let me know how yours turns out and I promise to include time for some music on my next post.
Until next time....

XOXOX

The Persnickety Chef

Fist Pumping Coconut Crusted Chicken Tenders.

I want to share with you a little piece of heaven a friend recently turned me onto. This coconut crusted chicken tender recipe is out of this world. That’s a big statement coming from me, someone who doesn’t like coconut. When one of my friends pinned this recipe on Pinterest I knew I’d have to give it a try. The only bad thing about this dish was that my husband was sick the day I made it so he wasn’t able taste the finished product. Sucks to be him because it was so good that I actually did a fist pump in the air.
So here is what you’ll need:
· 1 lb chicken chicken breasts, sliced into long, 1″ thick strips
· 1/2 cup all purpose flour
· 2 eggs
· 3/4 cup panko bread crumbs
· 1/2 cup shredded, sweetened coconut
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 2 tablespoons canola oil
Preheat your oven to 400. While you’re waiting on the oven to heat up gather your other supplies. The fewer dishes I have to wash the happier I am so I use Ziploc bags for all the dry ingredients, a bowl for the eggs and a whisk. Pour yourself a glass of prosecco or wine of your choice to drink in between tasks and some great tunes to cook to. My choice for this recipe is Ella Fitzgerald: The Best of the Song Books.
Ok, after a sip or two of wine I place the flour in one Ziploc bag and set it aside. Then I combine the breadcrumbs, coconut, salt and black pepper in another Ziploc bag and shake well. Lightly whisk the eggs in the bowl and place next to your bag of flour. Take your chicken strips and place them in the bag of flour and shake well to evenly coat each strip. Take each strip out of the bag and shake off excess flour. Then dredge the strip into egg mixture. Next gently toss each chicken strip into the bread crumb/coconut mixture, pressing to coat on each side. Place strips on a plate until all strips have been coated.
As Ella sings ‘I’ve Got My Love to Keep Me Warm’ I take another sip of prosecco and prepare to make magic happen. Ok, now heat a large skillet over medium-high heat on your stovetop. Add one-tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes (I must admit I slightly burned a few. Ooops!). Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one-tablespoon oil to the pan and repeat until all the chicken strips have cooked and placed on the baking sheet. Place baking sheet in the oven for 10 minutes, so that the chicken tenders can cook through.
I served these with a new mac n cheese dish, fresh green beans and mini pineapple upside down cake for desert. As I plated the food I had to sneak a taste for myself and all I can say is that I wanted to jump up and testify. There was some serious fist pumping action going on in my house this evening. I felt really bad that my husband was suffering from a bad cold and couldn’t enjoy my culinary success but there’s always next time.
I hope you guys enjoy this recipe as much as I did. With the help of Ella I enjoyed making this almost as much as I enjoyed eating it. That’s a lie; there was a full on party on my tongue. Let me know how yours turns out.
Until next time….

XOXOX

The Persnickety Chef

Welcome!

Welcome to the Persnickety Chef. My name is Kayla Rich-Martin and I’m a wife, small business owner and crafter who also loves to cook. I grew up in Georgia and was taught from a very early age that the heart of the home was in the kitchen. I spent many hours as a kid watching my mother and grandmother cook and would always be amazed with the delicious meals that would come from our kitchen.
As time went on I became less interested in cooking and more interested in designing and making things. Every attempt my mother made to get me back in the kitchen was met with the typical teenage answer of ‘Not Interested’. As a young adult I spent years traveling and seeing the world and later became a workaholic. Now in my 30’s, living in Los Angeles, newly married and trying to balance my career and family time, I find myself drawn back into the kitchen. Mostly I was tired of eating out, I also knew that if I made it myself it would be a hundred times better.
So here we are. An extremely picky eater married to an even pickier eater decides to start cooking again and the hits and misses along the way. This blog is where I will share some of my favorite recipes, cooking tips and general shananigins in the kitchen. Not only am I going to suggest dishes for you to cook, I’m going to show you how to make it Kayla-Style, full of sass and sprinkled with awesomeness.
So sit back, pour yourself a glass of Prosecco and lets get to know each other. I’m sure to entertain and who knows….we may even learn a thing or two.

XOXOX

The Persnickety Chef