New Year, New Food!

We’re on the home court with Courtney, the Chicago based mastermind and culinary occultist behind Courtney’s Kitchen Alchemy. Her flavor profiles are truly multidimensional and an absolute must for your pallet in 2017.

Make sure you follow her on IG: @courtneys_kitchen_alchemy for the latest in culinary innovation, tips, and kitchen tricks that are sure to turn your guests up and out.

Our darling was kind enough to lend us a recipe for The Gods, enjoy!

Chicken and Shrimp Etouffee 


6 tablespoons of butter

1/2 cup of flour

2 cups of chopped onions

2 cups of chopped green bell peppers

2 cups of chopped

2 tablespoons or minced garlic

I can of diced tomatoes (mild or hot rotel)

2 bay leaves

2 teaspoons of salt

1 tablespoon of Season salt

1 tablespoon of garlic powder

1 tablespoon of onion powder

1/2 tablespoon of black pepper

1 tablespoon of cayenne pepper

2 tablespoons of Cajun seasoning

4 cups of chicken or shrimp stock

1 bag of medium shrimp

2 boneless/skinless chicken breasts

Green onion for garnish

Parsley for garnish

Cooked white rice

Season chicken breast with season salt, onion powder, garlic powder, and black pepper, cook in skillet with olive oil and set to the side once done.

Melt the butter in a large pot over medium heat. Add the flour and stir to make a roux. Stir the roux over medium heat until the color and smell of peanut butter, Add the onions, bell peppers, celery, and garlic to the roux, and cook, for about 10 minutes. Add the can tomatoes As well as the bay leaves, salt, cayenne, And Cajun seasoning. Cook for about 5 minutes, then whisk in the chicken or shrimp stock, add cooked chicken and Bring to a boil then reduce to a simmer. Cook for about 45 minutes. Season the shrimp with the remaining tablespoon of old bay and add them to the pot, Cook the shrimp for 10 minute. Serve with white rice and garnish with sliced green onion or parsley.

Sweet Potato Cornbread with Honey Butterunnamed-1 2 cups of yellow cornmeal

1 cup of flour

1/4 cup of brown sugar

1 tablespoon of baking powder

1 teaspoon of salt

1-2 sweet potatoes

4 eggs

1 1/2 cups of vanilla almond milk

1 1/2 tablespoons of vanilla

1 tablespoon of cinnamon

1 tablespoon of nutmeg

1 stick of butter

Preheat oven to 375 Degrees In a bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk  together the mashed sweet potato , eggs, almond milk , and butter. Add the wet ingredients to the dry, and stir until combined. Pour the batter into a buttered cast-iron skillet, put in the oven and bake until golden brown and a toothpick goes in the center and comes out clean, about 25-35 minutes.

Don’t forget the Wine! 

This meal fabulously pairs with Truvee Red Blend, an exquisite red from the McBride Sisters 2013 Central Coast Collection. Truvee Red Blend is available at major grocery retailers everywhere.

Get more flavor with Courtney on IG: @courtneys_kitchen_alchemy

Bon Appetite, Happy New Year!