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Emma Bice

@ourcountertop

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@emmabice and husband/sous-chef @seanlitza
Easy recipes + Chicago living + travel
@food52 award winning bloggers
💌 [email protected]

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Comment MEATBALL to get the full recipe sent to your inbox. If you need a cozy spring dinner idea, this lemon chicken meatball and pastini soup is it. It’s bright, comforting, packed with flavor, and perfect for soup season, easy weeknight dinners, or meal prep. This one feels light enough for spring but still so comforting.

#souprecipe #springrecipe taken in Chicago, Illinois by @ourcountertop

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5 months ago

Just got back from Cancun and we couldn’t wait to share this review of @hrhcancunofficial 🙌 Everything was incredible, from the amenities, to the food, to the entertainment. I don’t think we’ve ever experienced such a relaxing vacation. Huge shout out to the Hard Rock team for making us feel like rockstars all weekend long!

#hardrockcancun #hardrock #hotelroom #hotelreview #travelfood #travelbloggers taken in Chicago, Illinois by @ourcountertop

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4 years ago

This Lemon Chicken Orzo Pasta is made entirely in one pot and makes for a great dinner. I love adding in veggies to add even more nutrients. It’s full of flavor and the best part is - less dishes!

For this recipe, you’ll need:
1 chicken breast
Salt, pepper, garlic powder for seasoning chicken
2 1/2 cup orzo
1/4 cup white wine
2 tbsp chopped shallot
3 cloves of garlic, chopped
16 oz of chicken broth, add more as needed
1/3 cup cream
Juice of 1/2 lemon
1 1/2 tbsp fresh parsley
1/2 cup parmesan

#easyrecipes #pastarecipe #onepotmeal #onepotmeals #onepanmeal #quickdinner #easydinner #chickenrecipes taken in Chicago, Illinois by @ourcountertop

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3 years ago

these one pot old fashioned beef and noodles are what I make when I want comfort food that reminds me of my childhood. you’ve got slow cooked chuck roast, carrots, onions and egg noodles all in a rich, savory sauce with just a little cream at the end.

Ingredients
2 lbs chuck roast, cubed
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
2 carrots, chopped
1 onion, diced
4 garlic cloves, minced
1 tsp fresh thyme
1 tsp Italian seasoning
2 tbsp butter
2 tbsp flour
½ cup tomato sauce
½ cup dry red wine
4 cups beef broth, plus extra
½ cup heavy cream
8 oz wide egg noodles
Salt and pepper, to taste
Fresh parsley, optional
Instructions
Preheat oven to 285°F. Season beef with salt, pepper, and garlic powder.
Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides, working in batches. Remove and set aside.
Add carrots and onion. Cook 5 minutes, then stir in garlic, thyme, and Italian seasoning. Cook 1 minute.
Add butter and flour, stirring for 1 minute. Pour in tomato sauce, wine, and beef broth, scraping the bottom of the pot.
Return beef and juices to the pot. Bring to a simmer, cover, and bake for 2½ hours until fork-tender.
Remove beef and return pot to stovetop over medium-low heat. Stir in heavy cream.
Add noodles, cover, and simmer according to package directions, stirring occasionally. Add more broth if needed.
Shred beef while noodles cook, then return to the pot. Stir, season to taste, and garnish with parsley. by @ourcountertop

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4 hours ago

episode 19 of good soup only 🍲 this pasta e fagioli is packed with italian sausage, beans, veggies, and pasta in a savory tomato broth. it all comes together in one pot, and you’ll want some crusty bread for this one. save the recipe for your next soup night!

ingredients: • 1 lb italian sausage, casings removed • 1 large shallot, diced • 4 garlic cloves, minced • 2 medium carrots, diced • 2 celery stalks, diced • 1 tbsp italian seasoning blend  • ½ tsp red pepper flakes, optional • salt and black pepper, to taste • 1 (14.5 oz) can diced tomatoes • 1 (15 oz) can cannellini beans, drained and rinsed • 1 (15 oz) can kidney beans, drained and rinsed • 6 cups chicken broth, plus more as needed • 1 cup dry ditalini pasta • grated parmesan, for serving
Add sausage to a large pot over medium heat. Cook for 6–8 minutes, breaking it into small pieces, until browned. Spoon out excess grease, leaving about 1 tbsp in the pot.
Add shallot, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute.
Stir in italian seasoning, red pepper flakes, salt, and black pepper. Add diced tomatoes with their juices and both cans of beans.
Pour in chicken broth and bring to a boil. Stir in pasta, reduce to a gentle simmer, and cook uncovered until the pasta is tender, following the package timing. Stir frequently to keep it from sticking.
Taste and adjust seasoning. Add more broth if needed, then ladle into bowls and top with parmesan. enjoy!
the pasta will absorb broth as it sits, so add an extra splash when reheating! by @ourcountertop

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a day ago

one pan smothered chicken thighs 🤎 golden chicken, caramelized onions, and mushrooms in a creamy gravy. this is the kind of dinner that needs mashed potatoes or crusty bread to get every last bit of sauce. save this for your next cozy dinner!

ingredients: • 5 bone in, skin on chicken thighs • 1 tbsp olive oil • 1 tsp kosher salt, divided, plus more to taste • ½ tsp black pepper • 1 tsp smoked paprika • 1 tsp garlic powder • 1 large yellow onion, thinly sliced • 8 oz mushrooms, sliced • 4 garlic cloves, minced • ½ tsp dried thyme • 2 tbsp butter • 2 tbsp flour • 1½ cups chicken broth • ¼ cup heavy cream • chopped parsley, for serving

Pat the chicken dry and season with ½ tsp salt and the black pepper. Heat olive oil in a large skillet over medium heat. Sear chicken skin-side down for 7–9 minutes, until golden and the skin releases easily. Flip and sear for 3–4 minutes. Transfer to a plate.
Leave about 1 tbsp of fat in the pan and spoon out any excess. Reduce heat to medium-low. Add the onion and remaining ½ tsp salt. Cook for 20–25 minutes, stirring occasionally, until softened and caramelized. Add a splash of water if the pan gets too dry.
Add mushrooms and cook for 6–8 minutes, until softened and their moisture has cooked off. Add garlic and cook for 1 minute, then stir in smoked paprika, garlic powder, and thyme.
Add butter. Once melted, stir in flour and cook for 1–2 minutes. Slowly pour in chicken broth while stirring, scraping up the browned bits. Stir in cream.
Return chicken skin-side up, along with any juices. Cover and gently simmer on low for 25–35 minutes, or until cooked through and the thickest part reaches at least 165°F, without touching the bone.
Uncover and simmer for a few minutes if needed to thicken the gravy. Taste and adjust salt and pepper. Top with parsley and serve with mashed potatoes, rice, or crusty bread. enjoy! by @ourcountertop

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2 days ago

a few reasons negril, jamaica deserves a spot on your travel list!

🌊 the beach and the cliffs
you can stay right on the beach or along the cliffs, and we chose the cliff side at @samsaralegendsnegril . the resort was gorgeous, and we definitely took advantage of the all-inclusive option!

💦 mayfield falls
we spent a day exploring the falls, walking through the water and taking in all the greenery. such a beautiful way to spend an afternoon.

🍹 floyd’s pelican bar
an open-air bar built on a sandbar that you can only reach by boat. this was one of the excursions we were most excited about, and having a drink out in the middle of the water was pretty hard to beat.

🦞 snorkeling + booby cay
we went snorkeling, then stopped at booby cay for fresh lobster straight from the ocean. definitely our kind of day.

🍽️ the food
we knew we’d eat well, but we were still blown away by the food in jamaica. from local dishes to fresh seafood, there was so much to look forward to at every meal.

save this for your next vacation, and add negril to your list! taken in Negril, Jamaica by @ourcountertop

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7 days ago

comment CURRY to get the full recipe sent to your inbox 🍛

good soup only, episode 18!

this curry potato and chickpea soup is such an easy one for soup season. it’s loaded with golden potatoes, carrots and chickpeas in a thick broth with curry powder, turmeric and cumin.

pro tip: give the soup a few quick blends with an immersion blender at the end. it breaks down some of the potatoes and chickpeas and makes the broth extra thick and creamy without adding any cream.

if you’re looking for an easy potato soup, chickpea soup or cozy fall dinner, save this one! taken in Chicago, Illinois by @ourcountertop

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9 days ago

comment RECIPE to get the full recipe sent to your inbox 🎃

these cheesy pumpkin ricotta stuffed shells are the fall pasta you need to make!

jumbo shells are stuffed with ricotta, pumpkin, parmesan, mozzarella and spinach, then covered in a creamy pumpkin sauce with garlic, sage and thyme and baked with even more cheese on top.

it’s savory, cheesy and such a good way to use pumpkin for something other than dessert. if you’re looking for an easy pumpkin pasta, stuffed shells recipe or cozy fall dinner, save this one! taken in Chicago, Illinois by @ourcountertop

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10 days ago

if you invite me to a holiday party this year, there’s a good chance I’m bringing these maple dijon roasted potatoes. #ad they’re sweet, savory, a little crunchy from the pecans, and exactly the kind of side dish I want next to everything else on the table. 🥔🍁

I made them with @littlepotatoco little potatoes. They’re the perfect size for a holiday side, and all I had to do was cut them in half before cooking. You can find them at your local retailer!

maple dijon roasted potatoes

ingredients:

little potatoes, halved

olive oil

maple syrup

dijon mustard

garlic powder

salt and pepper

your favorite all-purpose seasoning blend

chopped pecans

Boil the halved potatoes in salted water for 10 minutes, then drain.

Mix the olive oil, maple syrup, dijon, garlic powder, salt and pepper. Add the potatoes to a greased baking dish and toss with the glaze. Sprinkle with all-purpose seasoning.

Bake at 400°F for 20 minutes. Add the pecans and bake for another 5 minutes. Finish with a little extra salt and enjoy! taken in Chicago, Illinois by @ourcountertop

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11 days ago

comment SOUP to get the full recipe sent to your inbox 🍲

good soup only, episode 17!

this garlic ginger chicken and rice soup has SO much flavor. it’s loaded with chicken, mushrooms, bok choy and rice in a savory broth with lots of fresh garlic and ginger, soy sauce, sesame oil and chili garlic sauce.

the rice cooks right in the broth and everything comes together in one pot for such an easy dinner. if you’re looking for an easy chicken and rice soup, one pot chicken soup or cozy fall dinner, save this one! taken in Chicago, Illinois by @ourcountertop

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15 days ago

buffalo chicken meatballs for your next football sunday 🏈 these are so juicy and tender, simmered in buffalo sauce and served with ranch for dipping. the yogurt keeps them soft, and a little extra buffalo sauce at the end gives them the perfect coating. add these to your game day spread and save the recipe below!

buffalo chicken meatballs
 makes about 18 meatballs

ingredients: • 1 lb ground chicken • 2 tbsp olive oil, divided • ½ small yellow onion, finely diced • 3 cloves garlic, minced • ½ cup plain breadcrumbs • ¼ cup finely grated parmesan • ¼ cup plain greek yogurt • 1 large egg • 1 tsp smoked paprika • ½ tsp onion powder • ½ tsp kosher salt • ¼ tsp black pepper • ¾ cup low-sodium chicken broth • ¾ cup buffalo sauce, divided • ranch, for serving

heat 1 tbsp olive oil in a large skillet over medium heat. add the onion and cook for 4–5 minutes until softened. stir in the garlic and cook for 30 seconds. transfer to a bowl and let cool slightly.

add the ground chicken, breadcrumbs, parmesan, yogurt, egg, smoked paprika, onion powder, salt and pepper. gently mix until just combined, then form into about meatballs. lightly oil your hands if the mixture is sticky.

heat the remaining olive oil in the skillet over medium heat. add the meatballs and sear for 5 or so minutes, turning gently to brown on all sides. work in batches if needed.

add the chicken broth and ½ cup buffalo sauce. bring to a gentle simmer, cover and reduce the heat to medium-low. cook for about 15 minutes, or until the meatballs reach 165°F in the center.

remove the lid and simmer for another 3–5 minutes to reduce the sauce. gently stir in the remaining ¼ cup buffalo sauce and turn the meatballs to coat.

serve with ranch for dipping and enjoy! taken in Chicago, Illinois by @ourcountertop

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16 days ago