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An ongoing exploration of taste.

Baked Buffalo Chicken Burritos

My husband and I love both Mexican Food, and anything smothered in Buffalo Sauce… So last night I decided to make a dish that encompassed both of these loves! I had a bunch of errands to run during the day, so the slow cooker allowed me to do all the things I wanted to do, all while cooking the first part of the dinner. If you don’t have a slow cooker: · Bake the chicken in a 400-degree oven for 30 minutes. Remove and shred the chicken. · In a large pot, heat up some oil and sauté your onion and peppers until soft (about 8 minutes) add in your buffalo sauce and cream cheese and stir/whisk together until incorporated. · In a separate sauté pan, cook your spinach until wilted. · In a bowl, add your shredded chicken and spinach and slowly, ladle in the desired amount of buffalo ...

BBQ Chicken Kebobs

My husband and I moved into a new apartment in February, and one of the greatest amenities it has are outdoor grills. NYC apartments aren’t like living in the suburbs…we usually don’t have backyards, or normal outdoor spaces, so we make do with what we’re given. The luxury of an outdoor grill is hard to come by, so when I noticed we had access to such an awesome feature, I knew I would be utilizing the grill a lot in the summer months. Despite the fact that it was literally 95 degrees outside last night, with a humidity of about 153%, I was determined to make these awesome BBQ Chicken Kebobs. I had made them last week, and my husband loved them so much, I knew I had to share the recipe with the world. The element that makes these kebobs so awesome is my homemade BBQ Sauce. I came ...

Salmon & Avocado Salad

For some reason, I absolutely love the combination of Salmon and Avocados in the summer. There is something light and refreshing about these two ingredients in conjunction with each other and some fresh lemon juice, that makes me want to devour a small vat of it. So last night, amidst this insane NYC heat wave, I was having this type of craving for dinner. I decided to make my salmon and avocado salad and serve it on little Melba Toasts, which I get from Trader Joe’s (and I am totally obsessed with). You could serve this also like a lobster roll in large or small hot dog buns, or as a cute appetizer on ¼” thick slices of cucumber. This could even work as a dip with Pita chips!

Zucchini and Cheddar Scones

I can’t help but laugh every time I think of a scone. I know, it seems like a fairly bizarre thing to find humorous, but my mom absolutely hated all things scone. I can literally hear her in my head ranting about her utter distaste for the scone. Being the opinionated woman she was, she thought they were the driest, most tasteless lumps of worthless calories on the face of the earth….and I must admit, until I had a really good scone, I thought the same thing. I started making my Cheddar, Bacon Chive Scones about 5 years ago, and my husband and I were obsessed. I started making them for every party we had, and I even made them one year at Thanksgiving instead of having a typical breadbasket or biscuits. So when I came across a Zucchini Scone recipe, I knew I had to try it out. I ...

Mexican Chicken Salad with Green Goddess Dressing

To make a Tortilla bowl: - Take 1, 10" Flour Tortilla - Spray a medium sized bowl with cooking spray and wrap the flour tortilla around it to create a bowl shape. Microwave for 50 seconds. Allow to cool in the microwave for a minute. - Remove tortilla bowl, and repeat process to make more bowls

Basil Pesto

Growing up with a Sicilian mother who cooked some of the best homemade Italian food around, you would think I would be absolutely obsessed with all things Italian. Wrong. I am like the worst Italian daughter ever…I like very few Italian dishes (pizza being one of them, and Italian Charcuterie being the other). I could live the rest of my life and never crave pasta or eggplant or most importantly, Chicken Parmesan. Those dishes just don’t do it for me. My mom is currently cursing me… but it’s a weird truth about me. So I have come to the realization that the type of Italian food I am most attracted to eating/cooking are the antipasti dishes. I love me a good charcuterie platter loaded with Salami, Mozzarella, fresh basil, Burrata, Italian Bread, etc etc. But my new favorite is my homemade Basil Pesto, which when coupled with any of these ...

Sara Bojarski, Founder & Chef