Tag Archives: San Diego

Easy Mole and Shredded Chicken Recipe

A new recipe post! Today’s recipe combines two things I love… an easy shredded chicken recipe that is part of our weekly rotation and a prepared mole sauce from a small, female-owned business in Mexico that elevates leftovers into a semi-homemade meal in a snap.

easy chicken and mole plate (recipe)

I have used the Seasons of my Heart black mole and red mole and both are delicious. Here in San Diego, they are found in the retail section of Specialty Produce. I’ve thrown it on leftover Thanksgiving turkey, rotisserie chicken from the store, and our home cooked chicken (recipe follows.) Being a busy, working mom, I love having premade sauces I can throw on a protein and call a home cooked meal.

Seasons of the Heart Mole

If you want to doctor up the sauce, you can add extra unsweetened chocolate, chicken broth, almond butter, a tablespoon of butter… The instructions on the black mole actually call for a lot of ingredients and steps, including sautéing and chopping veggies, plantains, bread and pureeing in a blender. Ain’t no one got time for that. I usually just add a little of the cooking liquid from the chicken and call it a day. It’s that good as is!

Don’t have a Mexican mama in your kitchen using the 900 gagillion ingredients that go into mole? Don’t worry. You can have Susana Trilling as back up in your cupboard. She makes her moles and jellies in Oaxaca in small batches, certified slow food. And yummy.

easy chicken mole recipe

I also want to share Papa Bird’s new toy. I recently signed up as an affiliate with the Grommet, primarily because I saw the Bear Pawicon and thought it would be a perfect gift for my husband. Part meat shredder, part heat-proof food lifter, it makes him feel like Wolverine while prepping his weekly shredded chicken.

iconicon

My serving suggestion for the mole is a plate with brown rice, black beans, cotija cheese, cilantro, avocado, tomatoes, and (go for it) a fried egg. You might not even need the meat…

Easy Shredded Chicken Recipe
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Prep time:
Cook time:
Total time:
 
An affordable, quick way to have chicken ready to go for multiple recipes.
Ingredients
  • 1 package of chicken thighs (we use boneless/skinless)
  • 1 quart of chicken broth or water
  • 1 onion
  • 5 carrots
  • 3 celery stalks
  • 3 cloves garlic
  • herbs/seasonings such as Mexican blend, or at least oregano and a bay leaf
  • salt and pepper to taste
Instructions
  1. Rough chop veggies. Throw everything in a pressure cooker. Bring to a boil and up to pressure. Cook for 7-10 minutes, depending on your machine, or until done and fork tender. If starting with frozen chicken (totally works with a pressure cooker) increase cook time at pressure to 10-15 minutes, depending on your machine.
  2. Use the bear paws or two large forks to shred. Reserve the cooking liquid for broth.
Notes
If you don't have a pressure cooker, simply simmer for an hour.

Disclaimers: as mentioned, I am an affiliate of the Grommet, which means that if you purchase something off their site through a link on my site I may receive a small percentage for the referral. This particular product I personally bought and sincerely recommend. I am not an affiliate per se of Specialty Produce. If you go, please mention that “Baby Birds” sent you, but I don’t get paid per person. Full disclosure, they do hook me up. In fact, the first time I tried the mole sauce it was given to me for free. But I have since purchased it multiple times again!

Farmer’s Bottega Restaurant Feature

Farmer’s Bottega features local artisan ingredients and organic produce in New American and Italian dishes. Italian-born chef and owner Alberto Morale, co-owner of the Fig Tree Cafe, opened the Mission Hills restaurant less than two years ago. We loved working with San Diego Restaurant Week last January. SDRW reached out again to tell me this month’s theme is local produce and we were happy to accept an invitation to preview Farmer’s Bottega.

Oxtail Ravioli at Farmer's Bottega Restaurant in Mission Hills, San Diego

The Oxtail Ravioli with cherry tomatoes, caramelized onions and herbed goat cheese immediately called out to me. The sauce was flavorful, rich with umami and balanced with the fresh green taste of the dandelion shoot garnish. The housemade pasta had the perfect aldente bite.

The Baby Birds Farm family

Our whole silly family found the staff friendly and hospitable. The hostess offered each girl full sized coloring books and a small tupperware of crayons, which kept them content during ordering. We also enjoyed exploring the back patio and garden space.

Total comfort food

Housemade Meatballs at Farmer's Bottega Restaurant in Mission Hills, San Diego

The Housemade Meatballs were something special. The starter is presented oh so cozy in a small cast iron pan, and topped table-side by copious parmesan. The meatballs are cooked in a rich and spicy tomato sauce with fresh herbs. We requested an extra round of the Bread and Cie toast to sop up the last bits.

Featuring fresh and unique produce

Yellow Watermelon Salad at Farmer's Bottega Restaurant in Mission Hills, San Diego

Our waiter, Matthew, was very personable. He steered us towards the Seasonal Melon Salad. This week’s salad featured super sweet yellow watermelon, feta, wild arugula, and spicy caramelized pecans. The lemon vinaigrette was light and overall the salad was a refreshing balance to our other meat-heavy choices. In addition to buying direct from local farms, Specialty Produce supplies their fresh vegetables and fruits, sourced from San Diego growers.

Farmhouse Decor
Farmer's Bottega Restaurant in Mission Hills, San Diego

Farmer’s Bottega is decorated in a comfortable “farmhouse” style, perfect for either date night or family. Oversized glass containers hold pickles and preserved lemons. How sweet would a date be under this wall of crate boxes?

Top Quality Meats

Buffalo Filet at Farmer's Bottega Restaurant in Mission Hills, San Diego

The herb-rubbed Buffalo Filet was also excellent, served with garlic mashed potatoes, swiss chard, asparagus, crispy onions, roasted Maui thyme and a petite Syrah reduction. The filet was cooked a perfect medium rare, and super tender. Unfortunately, I was not fast enough around my family to snag any of the asparagus and barely grabbed a corner of the crispy onions. I wished for more!

You have to eat dessert during restaurant week!

NY Cheesecake with fresh berries at Farmer's Bottega Restaurant in Mission Hills, San Diego

We finished our meal with a New York Cheesecake with fresh berries, whipped cream and chocolate sauce.

After such inventive and satisfying starters and mains, the desserts were unflawed but not as memorable.

Molten Chocolate Cake at Farmer's Bottega Restaurant in Mission Hills, San DiegoAll in all, considering there wasn’t a drop left on the plates, they couldn’t have been that bad.

At one point I looked over at my three-year-old and she was doing a combination shovel/inhale on the Molten Chocolate Cake.

Tips for Farmer’s Bottega

  • We only ordered items we were told would be on the Restaurant Week menu. However, since Farmer’s Bottega features seasonal produce and locally sourced seafood, artisan meats, cheese and breads, selections may vary.
  • Our waiter let us know that they would offer the $40 SDRW menu not just the one week, Sunday, September 25th through Sunday, October 2nd, but would extend for a second week, too.
  • Reservations recommended: (619) 458-9929.
  • If you miss SDRW altogether, they offer a pre-fixed date night menu on Wednesday nights, and happy hour all night Tuesday at the bar. The TV’s at the bar were playing the Food Network. My kind of place!!
  • If you go, please tell them Baby Birds Farm sent you!
  • As mentioned, our food was offered free of charge. Opinions and photos are mine.

Farmer's Bottega Restaurant in Mission Hills, San Diego

Farmer’s Bottega

860 West Washington Street
San Diego, CA 92103

(619) 458-9929

www.farmersbottega.com

HOURS
Sunday – Thursday
8 AM–3 PM | 4:30 PM–10 PM
Friday – Saturday
8 AM–3 PM | 4 PM–10:30 PM

Taste of Downtown [Ticket Giveaway]

Thanks to all my friends who gave me such nice feedback on my recent post on the Farm to Bay Event. I love culinary events! Roaming around, tasting bites, sipping cocktails, finding new favorite restaurants… What’s not to love? But why should I have all the fun? Who wants to join me at the Taste of Downtown next Thursday? Enter to win a pair of tickets below! And if you don’t win, you can use my code “BABYBIRDS” for $5 off tickets bought here.

Taste of Downtown San Diego 2016

The Taste of Downtown Restaurants

Over forty restaurants, including Bice, Dobson’s, Seersucker, Ocean Pacific Grill, Bandar, Ciro’s, Donut Bar, Blue Point, Rei de Gabo, Whiskey Girl, Blush, Seasons 52, Lotus Thai, Rustic Root, Biga, and more, will be trying to impress. Participants over 21 years of age will also have drink options.

Seasons 52 Lobster BLT Lettuce Wraps

Promo Code for Taste of Downtown Ticket

The Taste of Downtown is Thursday, September 15th, from 5 pm to 9 pm. Complimentary transportation is provided. At $30 presale ($25 with promo code “BABYBIRDS”) dinner and drinks is a steal! Who’s in?

Win a Pair of Tickets

Email will be used solely for the purpose of contacting winner. I promise! Prize: (2) tickets to the Taste of Downtown. Winner must present at will call pick up at Rusted Root Restaurant.

Want the inside scoop on which restaurants will have free drinks? Check out the ones with asterisks.

Taste of Downtown San Diego 2016

Comment and let me know which restaurants we shouldn’t miss.

A Fun Day of Food and Family

Sorry I haven’t written much in a while. Life gets busy! Lately I have been sharing quick Instagram posts. It takes a fraction of time to post a quick picture there, and can be done “in the moment.” Yet instant is fleeting and soon forgotten. And days like this last Sunday are meant to be savored and remembered.

San Diego Food - 1

Ever since Papa Bird and I flew the coop to celebrate the first anniversary of the fun restaurant/night spot Kettner Exchange, we have had a gift card to their side business, Devil’s Dozen Donuts. The donut shop shutters up once they sell out and every time I’ve been by we were too late to get any. I try to feed the kids a balanced breakfast, aka not pure, refined sugar. But I got the tip that on the weekend they make a secret menu item: a breakfast sandwich with eggs and bacon on an unglazed donut. It sounded healthier, right?

Devil's Dozen Donuts

We also selected a salted caramel and a Nutella hazelnut “sweet treat.” My plan was for us all to share everything. But Littlest Bird (age 2.5) said, “No, I don’t want to share! I want the whole thing!” Little Bird (age 4.5) said, “It’s too pretty to eat.”

Devil's Dozen Donuts

If you go, you can park for free in the Kettner Exchange valet spots. Don’t miss the view from the second story balcony. (I guess I didn’t take a picture, but we enjoyed the Jacarandas, planes, and boats.)

Next the girls and I rolled over to our favorite place to shop, Specialty Produce. The last time we were there, Littlest Bird thought it was hilarious to run away from me. Keeping kids close is a big rule there as it is a busy industrial warehouse, with forklifts, carts, and lots of people. She even ran past an “employee only” sign into the truck loading area. So this time I asked her if she would like to “go uppies.” We haven’t worn Miss Independent in any wraps or the Ergo in ages, but she thought it was a blast to go for a ride. Problem solved!

Specialty Produce - San Diego

Along with groceries for the week, we picked up a baker’s dozen of local corn from the Farmers’ Market cooler. We were headed to a potluck that night. Alright, I didn’t think I’d be sharing a recipe today, but here is one:

  • Soak corn in the husk in water for 10-30 minutes.
  • Grill for 20 minutes or so at 375*-400*.

Simple food, peak of season… the best way to eat.

soaking fresh corn for the grill

We also brought summer berries and stone fruit (all from local farms and found in the Farmers’ Market cooler) to share with our friends. Clockwise from the top in the picture below, Carmen Miranda nectarines, blackberries, Saturn peaches, Persian mulberries, and elderberries. The elderberries were quite tart. I later looked them up in the Specialty Produce App and learned elderberries are meant to be cooked. Technically they are considered poisonous raw (oops) but the toxicity level is pretty low.

summer berries and stone fruit from Specialty Produce

All of the pictures in this post were taken with an iPhone, with the exception of the following. I received a new camera for my birthday and have been trying it out. This is a preview for an upcoming post for a nectarine pie. Please hold me to it so I finish the new recipe before summer is over!

Carmen Miranda nectarines

And if that weren’t enough yumminess for one day, we sampled nearly half the menu at the soft opening of a new restaurant. Urban Plates is a smallish chain with nine locations throughout California. They focus on “from scratch” salads, braises, pastries and more, and highlight quality organic and natural ingredients. If you have been reading my posts, you know that’s how we like to cook and eat! See the current menu here.

Urban Plates La Jolla

From left to right: the urban kid plate with grilled free range chicken, roasted Brussels sprouts with turkey bacon, and chargrilled focaccia, served with organic apple juice. Seasonal replenisher (a watermelon and mint agua fresca.) The grilled steak salad with pineapple-mango salsa, jicama, mint, coconut roasted cashews, and a mild jalapeno lime dressing. Corn and poblano soup. Moroccan chicken braise (free range chicken slow cooked with squash, onions, preserved lemon, olives, turmeric, paprika, cumin, ginger, cinnamon, parsley, cilantro) with brown rice. Seasonal green drink. And finished with a chocolate dipped macaroon and a slice of famous mango tart. It was all delicious!

Urban Plates Mango Tart

Ah the famous mango tart! This dessert is what started it all… My co-worker was raving about the tart one night and then brought one in for us to share. The fresh mango is perfectly ripe and painstakingly shaped into flower petals. The cookie crust is crisp and not too sweet and the rum cream filling subtle. Perfection! My dad would’ve loved this dessert. I snapped the above pic and posted it on Instagram. I then started following @urbanplates and learned they are in the process of opening a new restaurant location in San Diego. Their community manager invited us to the soft opening. That’s the best of social media, right there! I almost forgot to add, all of the money collected at the opening went to St. Vincent de Paul’s. I used to work at the shelter for four years and was happy to have our money go towards the homeless and hungry after such feasting.

Melissa D'Arabian at Urban Plates La Jolla

As we enjoyed our lunch, I noticed that the woman next to us, eating with her daughters, looked awfully familiar. Turns out it was cooking show host Melissa D’Arabian. She comes across on TV as genuine and friendly, and she is even nicer in person. We met three of her four daughters, and learned her daughter Charlotte loves cooking with her. Little Bird, who has been cooking since before she could walk. See this post of her first recipe here. For more cuteness, see this short video of Little Bird at age 3. She also LOVES watching other kids cooking. We have already seen some of Charlotte’s videos, like this one.

Urban Plates La Jolla

We will be back to Urban Plates, and I will order the refreshing steak salad again. As for last Sunday, our feasting did not stop there. We ate very well at our potluck with good friends. I left my phone/camera in the backpack and enjoyed the company. You’ll have to take my word that the food was all delicious, homemade with love and authentic. Arroz con pollo from a Cuban, homemade tabouli, Caprese, Asian grilled drumsticks, cornbread and potato salad, various tequilas, wine, cheese, cake….  Never stop, my friends! Keep eating and enjoying life.

Please enjoy, too!

Devil’s Dozen Donut Shop

2001 Kettner Blvd
San Diego, CA 92101
619-780-0914
www.devils-dozen.com

Urban Plates La Jolla

(Opened yesterday)

8707 Villa La Jolla Dr
San Diego, CA 92037
858-263-0818
urbanplates.com/la-jolla/

Specialty Produce

1929 Hancock St., Suite 150
San Diego, CA 92110
800-221-9730
www.specialtyproduce.com

Getting My Color Back (Amazing Lash Feature)

The last time I went to the zoo, I overheard a tour guide talk about the flamingos. Everyone knows they are pink because of their food and has heard, “You may notice the babies aren’t bright pink yet because they haven’t had the time to develop their color.” drained flamingo
But this time I heard something new. She said that the mothers of young birds lose their bright color, too. They give so much of their energy to raising their babies they literally fade to pale pink or white. Raise your hand if you can relate!

So… funny thing: you may not know this about me, but there was a time I was on exhibit at the San Diego Zoo.livingfountain I was actually right across from the flamingos, near the entrance, and heard the speech of the tour guides several times a day. I downplay it, but as a classical statue that came to life as a living water fountain, there was a beauty and glamour I now miss. I got to travel internationally as a performer, but perfected the show at the zoo.

And now, if I’m at the zoo, I’m just another mom in running shoes, juggling two small kids. No more red velvet curtain and dramatic music to mark my entrance.

But guess what? I’m starting to get my color back! The good news for flamingo parents is that they gain this color back eventually as the chicks become independent and eat on their own.* And a friend and I were invited to try out lash extensions at Amazing Lash in Carmel Valley. To be honest, she never made it as her son ended up sick, and well, priorities…

Lash extensions are semi-permanent lashes that are individually glued to your natural lashes. They last a few weeks and fall off as your lashes naturally fall out. I have stick straight lashes that point down and had always wondered about extensions.

before

I think they came out pretty. What do you think? In the photo below I am not wearing any eye makeup at all. “I woke up like this,” the ads boast.

after lash extensions

I also wanted to show a comparison of lash extensions to what I look like with eye makeup. I thought that would be a more telling comparison. So in the next image, I’m wearing two-coats of mascara and eyeliner, and mechanically curled my lashes.

before with makeup

Below, again, I didn’t put on any eye makeup. That’s how they look! (And that’s a crappy selfie with a cell phone. I wish I had a real photographer and real camera to show them off.)

Abby - Baby Birds Farm

The studio in Carmel Valley is new, and is very clean and upscale. I learned that all of the lash artists are either licensed estheticians or licensed cosmetologist, but that they have to be licensed. They have four different styles to choose from. I went with the “natural” and they get more dramatic from there. I’m really happy with them because they look better than any applied eye makeup, yet it’s not too much to wear to work with no makeup. They feel light and nothing like fake eyelashes.

Amazing Lash Carmel Valley

The staff was friendly and my stylist was a sweetheart. I actually had an issue with one of my natural lashes falling into my eye under the weight of the extension. It was curling into my eye, poking me, and I couldn’t remove it without ripping out some adhesive. I called the shop the next morning when I realized what was going on, and they got me in instantly. The stylist fixed me up, and there was no charge. Disclaimer: I received the initial lash application free as part of a blogger outreach program. However, the experience I’m sharing, and the before and after photos are all mine.

About Amazing Lash

Amazing Lash Studios are retail salons that apply semi-permanent eyelash extensions with a proprietary, patented process to your own lashes, replicating the curve and size of natural lashes. It is patented application process that enables our highly trained staff of licensed estheticians to complete the service in a fraction of the time required at traditional outlets. Currently there are two locations in San Diego, Carmel Valley and Mission Valley.

*Flamingo reference and flamingo image credit