make it

Rosemary Biscuits

Hello Readers, and Happy Monday!

How is quarantine treating you? Looking for new recipes to try? Here is one I made this weekend, this is a classic biscuit with dried rosemary that I had found in the depths of my spice cabinet. Check out the recipe below!

Rosemary buttery biscuits

Ingredients

  • 2 cups of all purpose flour
  • 1 tbsp dried rosemary
  • 1 tsp of baking powder
  • 1 tsp of sugar
  • 1 stick of salted butter cut into cubes
  • 3/4 cup whole milk
  • sheet/baking pan
  • parchment paper
  • circle cookie cutter
  • OPTIONAL egg wash: 1 egg and 2 or 4 tbsp of milk/water. Beat with a fork.

Method of Preparation

  1. Preheat oven to 375 degrees F. Combine all dry ingredients into a bowl with a whisk.
  2. Cube stick of butter and crumble into flour mixture until well combined.
  3. Pour in milk and gently kneed with hands until just combined.
  4. Roll out onto floured surface and roll with rolling pin until about1 to 2 inches thick.
  5. Cut with circle cookie cutter and bake for 9 to 12 min.

If you try this at home, let me know how they came out either below in the comments or on Instgram, Twitter, FB or Pinterest at Mayari’s Voyage!

Until next time!

food, make it

Pizza

The other night we made a partially  home made pizza. We bought premade dough from our local grocery store and it was so much fun (minus my horrible pizza twirling abilities)!

Pizza is a classic that makes everyone happy and does not take too much effort to taste amazing! If any of you have a great pizza crust recipe feel free to comment  I would love to try out new recipes.

We shredded  a blend of cheddar, mozzarella, and provolone and placed it right on top of our tomato basil sauce .

We hope you all are having a restful quarantine and make some pizza! Until next time, cheers!

home made pizza..jpg

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make it, pickling

Beets: pickling series

Hello Readers and happy Friday!

Last week we started our conversation on pickling, and how it is a great time to start thinking about preserving some of our summertime favorites. This weeks pick is the lovely beet. Beets are great for your body and you can read more on their benefits here.

Here is the process for pickling them it is only 3 steps!

  1. Slice your beets and place them in a mason jar. I chose to slice these into rounds since I plan on using them in sandwiches, but feel free to slice them however you want.

2. Next take 1/2 cup of white vinegar ( you can also use apple cider vinegar) 1/4 cup of sugar, and 1 tsp of pickling spice.

3. Boil vinegar mixture for about 5 min. Once boiled pour over beets in mason jar and let sit overnight.

Try this out at home and let me know how your experience was! Also comment what your favorite pickled fruits and vegetables are so we can make them together!

Don’t forget to sign up for our Insiders List and get your first food and drink pairing!

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make it

Cucumbers: an intro to pickling

Hello Readers, and Happy Monday!

This month I would like to highlight the cucumber. Here in Massachusetts cucumbers are in peak season and it makes a lot of sense. Cucumbers are have an extremely high water and fiber content aiding in hydration and weight loss. As you may already know, hydration is a small problem that has many large solutions, from fatigue, stress, cramp spasms and hunger, adding cucumbers into your rotation of produce will help make up for the water you don’t drink during the day.

The cucumber season in MA lasts from June to August, my recommendation is that here at the end of July you should make your own pickles for the upcoming fall and winter.

Here is a really simple recipe I like to use from the Food Network. It is a great way to store cucumbers for the upcoming season and can last up to two months!

Over the next few posts I will be sharing ideal fruits and veggies to pickle and when so when October and November hit we will have a variety of homemade special ingredients to choose from to spice up our recipes!

P.S if you are interested in receiving cool food and drink pairings, sign up for our list below!

Thank you for reading and until next time, Cheers!

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food, make it

Coconut lime curried chicken

Hello Readers and Happy Monday

One of my favorite things to do in my spare time is read other chefs cook books. I found this amazing coconut lime curried chicken recipe in one of Marcus Samuelsson books Marcus off Duty: the recipes I cook at home.

If you are interested click here to check out his books or you can also find it at your local library , that is where I got mine!

Anyways, back to the chicken: coconut and stewed meats in general is always a good match. It adds a creamy, slightly sweet flavor that you can’t quite achieve with other ingredients, and compliments spicy flavors tremendously. Next, is lime; I believe lime in this case helps to brighten up the sauce,making it easy to eat this heavier dish during the summer.

In the original recipe chef Samuelsson uses chicken breasts, golden raisins and red curry paste. I did not have these ingredients and used chicken thighs, and sofrito. Sofrito is a traditional base used in latin cuisine made with cilantro, bell pepper and other ingredients giving this a major latin flare.

To make this dish:

  1. Skin 4 chicken thighs ( if you are using chicken breast you do not need to skin anything) season with salt & pepper, set aside.
  2. Heat 3 tablespoons oil ( of choice) in a large pan/ pot big enough to hold 4 pieces of chicken and deep enough to hold 3 cups of liquid.
  3. In heated oil, add 1 medium yellow onion chopped season with salt & pepper cook until onions lose color.
  4. Add in tablespoon of minced garlic, cook for about 5 min. (If you burn it a little like I did lol it is ok, your sauce will just be darker)
  5. Reduce heat and add curry paste or sofrito about 1 large tablespoon, stir and cook for about 2 min.
  6. At this point you should move over your veg mix to the side of your pot, add another tablespoon of oil, let it heat and sear chicken about 3 mins per side and flip only once.
  7. After chicken is seared and flipped add in 1 can of coconut milk, the zest of 1 lime and its juice, 1/2 cup of water, handful of golden raisin, 4 chopped mint leaves, and 1 teaspoon of chopped parsley. Season with salt & pepper.
  8. Cook for 10 to 20 mins on medium heat.
  9. Taste liquid, add zest of second lime if you feel it needs more lime flavor
  10. Serve with starch of choice, I used white rice.

If you try this recipe please let me know! I would love to hear how it came out and if you enjoyed it as much as I did!

Until next time!

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make it, sauces

Tzatziki

Hello Readers and Happy Monday,

Today we have tzatziki sauce! Typically used to dress gyro’s; tzatziki can also be used to dip veggies, dress regular salads or spread on crackers.

This delicious dressing is high protein, satisfying and really simple. Personally I enjoy whole milk plain yogurt, it is creamy, satisfies my fat craving and is less tangy; however, if you prefer a more tangy sauce I would recommend the low fat or fat free plain yogurt.

To make this sauce all you need is plain greek yogurt, salt, pepper, dill, and shredded cucumber. * You can substitute dill for mint or add both!*

Thank you for reading, until next time Cheers!

food, make it

Cajun Lemon Shrimp

Happy Monday Readers,

So shrimp, probably one of my personal favorite foods. I love spicy shrimp, coconut shrimp and fried shrimp, now before I go Forest Gump on you I will cut to this weeks GOT ( Game of Thrones ) dish which was a smoky Cajun seasoned lemon shrimp. Served with toasted baguettes to sop up all the yummy sauce.

Throw down half a stick of salted butter, and dried chives.
Toss in raw, deveined shrimp. add a pinch of salt and pepper. a teaspoon of paprika, teaspoon of cayenne, teaspoon of garlic powder, teaspoon of crushed red pepper, teaspoon of onion powder and teaspoon of dried parsley. Sauté for about 6 min.
Finished product topped with fresh curly parsley and extra lemon wedges. Don’t forget to toast up some French bread so sop up the sauce!

Thank you for reading and leave a comment with your favorite shrimp recipe!

Until next time, Cheers.