CheekyChicago

We have all over-cooked grilled vegetables (myself included). I want to share with you my cooking tips, useful grilling tools and (now) proven methods. Zucchini/Summer Squash: Slice lengthwise into 1/2-inch thick planks Cook 8 to 10 minutes, turning once Lakesha Rose tip: the thickness of the planks keeps them from falling through the grates Asparagus: Cut or snap off the tough ends. Cook 5 to 7 minutes Lakesha Rose tip: the best spears to cook with are approximately 1/2-inch thick Baby Bok Choy:  Halve head through stem; rinse but don’t dry Cook 6 to 7 minutes, turning once Lakesha Rose tip: the water left on the leaves will create steam on the grill, it will help the bok choy cook evenly Tomatoes:  Round and plum, halve …  Read more

Because I’m not a great baker, I needed help. So I turned to this fantastic recipe by Cooks Illustrated magazine that is fail safe for non bakers. I recommend making a second batch to freeze for a last minute cake or cupcakes in the future. *Remember to make two different batches, do not double up on recipe. Makes two nine-inch layers or 18 cupcakes: 2 cups (14 ounces) sugar 1 1/2 cups (6 ounces) cake flour 1/2 cup (1 5/8 ounces) nonfat dry milk powder 1 tablespoon baking powder 1 teaspoon salt 16 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled 1 tablespoon vanilla extract   Directions: Heat oven to 350 degrees. Adjust oven rack to middle position. Grease and flour two nine-inch …  Read more

If someone asked me to pick my last dessert on earth from the following options, my choice would be easy as pie: A yogurt parfait with fresh berries and agave instead of honey (half the calories, twice the flavor!) A family-pack of king-sized Snickers bars A scoop of fresh rosewater gelato with evaporated tea-tree granules A pan of double-stuffed Oreos, wrapped in peanut butter, coated in pretzels and enveloped in chocolate-chip cookie dough* *Was there even a competition? Point being, I’ve had a raging sweet tooth for longer than I’d care to remember, and when it comes to dessert, I’ve always subscribed to the adage that more decadence is better. But in light of an upcoming trip …  Read more