Remember when we said one of our missions is to learn how to truly cook? (we put that in writing right here.) Well Sunday was that day my friends! Sarah and I took a fresh and healthy cooking class at Sur La Table and we actually learned how to cook chicken without burning it to a crisp! We were pretty excited to say the least. Take a look for yourself!
Besides a fantastic grilled chicken with veggies and quinoa, we learned how to make a grilled shrimp, kale, and lentil salad, and cocoa zucchini cupcakes. While this class did not get us any step closer in our quest for the perfect carb, we feel very accomplished.
We have to give a shout out to our master chef David. Without him we would still be cutting an onion wrong and eating dry chicken.
First up on the menu was our shrimp salad. It was extremely simple to make. Just some chopped up kale, cilantro, lentils, grilled shrimp, and lemon. It was surprisingly delicious for being so healthy! Sarah and I are not the biggest fans of kale, but this salad made us rethink our animosity towards it.
Next, we prepared our main course, the roasted chicken with veggies and quinoa. Here we learned the secret to not drying out your chicken. Simply sear both sides in a hot pot (5 minutes for each side) and then pop it into the oven to finish it off! For the veggies, you simply toss them in oil and stick them into the oven. It looks fancy, but it’s really so simple!
Lastly we made my favorite course, dessert. Look at those little guys being frosted (well, glazed because they were a bit too hot). I was extremely hesitant on these chocolate cupcakes because they were made with zucchini and had no butter in them. I took a bite expecting the worst but I couldn’t even taste the zucchini! Truthfully, it was one of the best chocolate cupcakes I’ve ever had. The frosting was spot on. It wasn’t too sweet because we doubled the salt (which I will be doing from now on for all my frosting). Sugar is good but nobody likes a sugar overload.
Our tips to you:
- Less is more. But when it comes to seasoning seafood and chicken, don’t be afraid to use that salt.
- Sear your chicken in a pot or pan before it goes into the oven to prevent it from drying out.
- When salt is listed in a recipe, use kosher salt. Table salt was meant for your Grandmother’s recipes.
- Healthy substitutions can be used for anything, like yogurt in our cupcakes!
Sarah and I are going to cook this meal for our family this weekend. If it turns like we hope it will, we might share it with all of you. In the meantime, I suggest you sign up for a Sur La Table cooking class. I’ve not only learned how to cook chicken, but I’ve found new loves for food that I normally would have never tried.♥
Our last Sur La Table class was featured here.