Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "love"

Grandma’s asleep on my shoulder right now. #iloveyou #HappyEaster #cherish #family #love #grandma #Easter #memories

#MINIONMAYHEM!!! A plush present from Ang’s work trip to #UniversalStudios! :) Finally. My own #Minion!!! #MinionStuart #favorite #love #DespicableMe2 #obsession #minions

I’ve reached the halfway #training checkpoint for @BMOVanMarathon!!! Closing in on Week 9 of 18 with my #goal of a sub 1:45 #halfmarathon time achieved—and a new PR to kick off March! Ang and Ken (bless their hearts!) drove me to #Brooklyn for the race this morning; I’m #thankful every day for their #love and support. <3 #FrozenPenguin #running #raceday #racebling #medal #personalrecord #run #bmovm #penguin #NYCRUNS #achieve #betteryou

Every time I’m cookin’ with my Crocs on in the kitchen, I’m reminded just how therapeutic it is. What a lovely Friday night in. :) #cooking #therapeutic #love #kitchen #chefkrystinalynne #dowhatyoulove #chicken #drumsticks #curry #salad #dinner #enjoy #birdseyeview

Two weeks ago at church, a member asked me if I liked to cook. Simple question, simple answer: “YES! I LOVE to!” The joy that filled my heart at the mere thought of the word “cook” reflected instantly in my eyes. When his follow-up question involved home grown acorn squash, I accepted the offer with willingness and grace.

With a fresh acorn squash in the palm of my hands a week later, it became official. SOUP SEASON IS HERE. AND SO IS FALL. <3

I love all things fall. Pumpkins. Apple orchards. Golden delicious apple picking. Races in perfect running weather. Spices. Falling leaves. Festivals. Baking. Autumn colors. The sights, sounds and smells of October are a yearly anticipation for me. In essence, this picture:

Combine all of the above with fresh produce and my Kitchen Aid 5-Speed Immersion Hand Blender, and you have a happy Chef Krystina Lynne. (Not pictured, but running through the fall foliage in the background).

With a fresh squash looking all autumnal on my counter, finding the perfect recipe was a must. Simply seasoned, with a unique fall flavor profile. Found it. Finally inspired.

I used A Sweet Pea Chef’s Roasted Acorn Squash Soup recipe and made a few minor changes based on what I had in stock; you’ll find my modified version below. Admittedly, I had to buy two additional acorn squash from the A&P, which I felt guilty for doing since they weren’t garden fresh. But the recipe called for it—and delivered on a fall flavored soup sensation. What a soup-er start to the season!

Ingredients

  • 3 acorn squash, sliced in half and seeds removed
  • 2 tbsp. EVOO
  • 2 carrots, chopped
  • 1 granny smith apple, peeled, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1 tsp. kosher salt (scant)
  • 1/2 tsp. dried ginger
  • 1/4 tsp. dried sage
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground allspice
  • 6 cups homemade chicken broth

Directions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and crushed black pepper.  Roast in oven for 50 minutes to 1 hour, or until flesh is tender and skin starts to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  3. In a large pot, heat olive oil over medium-high heat. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and stock. Stir well and bring to a boil. Reduce heat and simmer (uncovered) for 15-20 minutes.
  4. Remove pot from heat and puree mixture, with an immersion blender, a blender (in batches) or a food processor. Season to taste if necessary—I didn’t add a thing!

Roasted Acorn Squash Soup. Picture courtesy of A Sweet Pea Chef.

Stumbled upon this picture.
Story of my life.
I love peanut butter.

Stumbled upon this picture.

Story of my life.

I love peanut butter.

Meet my #bestie, @blackhorse00. I #love her. Forever roomies.

Never give up on something that you can’t go a day without thinking about.
Unknown

My first marathon! Re-capped in 10 pictures (due to Tumblr’s limited, mobile multi-image select feature).

Me and My Mommy, circa 1990s

TIME FOR MY FIRST GUEST BLOG POST!

Welcome Ang to Tumblr, everyone.

She is my wonderful, extremely talented in all ways mother! I asked her to tell me how to make her Bourbon Chicken because I am in LOVE with this dish.

As a dark-meat-kind-of-girl, the thighs make this meal my heaven on earth.

But this is Ang’s story—so I’ll let her tell it.

As she talked, I scribed. And it went a little something like this…

I started searching for a recipe for Bourbon Chicken because it was Krystina’s favorite dish from Turco’s. So I searched the Internet and found this recipe—tweaking it, and making it ever since.

The greatest part about this recipe, is you can buy your chicken from the butcher, put it in a ziplock bag with the marinade, and throw it in the freezer so it’s ready whenever you are!

So here’s the recipe.

Ingredients

  • 8-10 boneless, skinless chicken thighs
  • 1/3 cup dijon mustard
  • 1/3 cup Bourbon
  • 1/3 cup dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • Classico Olive Oil (for cooking)

Directions

  1. Combine everything but the chicken in a large ziplock bag; mix it around in the sealed bag to evenly distribute the marinade. Add the cleaned (rinsed and pat-dried) chicken thighs. Let it marinate in the refrigerator for 2-3 hours (or freeze for future use).
  2. To cook, heat olive oil in an electric frying pan. Add  the chicken, reserving the marinade in the bag. Sauté chicken thighs 3-5 minutes on each side, until golden and fully cooked. Then transfer the chicken to a serving plate.
  3. Remove the fat from the frying pan, leaving about 1 tbsp. Add the reserved marinade from the ziplock bag. Stir and heat until boiling.
  4. Return the chicken to the pan; heat through with the cooked marinade. And then serve it. You’re done!