Monday, March 10, 2014
Most Saturday mornings I make breakfast (this past week I made these five ingredient pancakes again) & then I get sucked into the Food Network vortex. It starts with just one show & then before I know it it’s noon & The Kitchen is on - a show I’m still deciding if I like but since I watch it every weekend I guess I do. Geoffrey Zakarian is one of the hosts of the show. He intimidates me. He has iron chef status & I’m pretty sure if we met in real life he’d have a difficult time taking me seriously. But this is why he lives in my TV & I can live vicariously via his cooking tips he dishes out on Saturday mornings & then blog about them here. This weekend he made this salad that just screamed spring to me. It had cucumber, green apples, mint & lemon. So I had to make it given Saturday was the first day we’ve had where there was a break in this polar vortex & the sun shined through & the temps peaked in the high 50s!
This time of year always makes me want to eat a little cleaner & feel a little lighter in the process so salads are always on the menu. What’s your go-to spring food?
Friday, March 7, 2014
I love breaded eggplant. I love the crunchy exterior & the fleshy interior. It's almost meaty - but it's not because it's a vegetable. When I make eggplant rollatini (think egg plant parmesan but rolled up with yummy ricotta cheese inside) I like to keep the integrity of the crunch, otherwise what’s the point of going through all the motions to bread it in the first place? I ensure the crunch by first baking my eggplant with a mixture of panko (the crunchiest) breadcrumbs ahead of time & then when it’s time to put it all together I use just a little bit of sauce to top them with because the more sauce you add the more mushy (less crispy) it gets - but if that's your thing - sauce away!
This is a great & hearty vegetarian option when you’re going meatless. What are you eating for meatless dinners?
Wednesday, March 5, 2014
|click the corresponding number here to find the bags above: 1 | 2 | 3 | 4|
Two words: belt bag. I know. I know it looks & sounds a lot like a fanny pack that many of us probably remember wearing in our youth & never wanting to look back. Well I’m looking back & learning from it. Turns out a bag belt is pretty much a great idea. I love cross body bags so that my arms are free & bag belts offer the same thing except you can really work them into an outfit like a belt.
Picture yourself at a cocktail party with a sassy clutch under your arm a cocktail in one hand & a mini crab cake in your other, all of a sudden the clutch falls the floor. Do you put your drink down or swallow your hors d’oeuvre whole? You probably wish you had a belt bag - I know I would in this scenario so that is why I’ve been perusing the inter webs for the perfect belt bag that looks like a classy belt but has the chicness of a cute clutch.
Would you wear one? Before you answer checkout how cute they actually look, here.
Tuesday, March 4, 2014
any of the recipes on this blog you’ll notice I’m a fan of using Greek yogurt. It’s thick & tangy like sour cream but it's also packed with protein & I just feel better about eating it. If you’re making a dip (think of that packet of french onion soup mix you mix) with sour cream swap it out with Greek yogurt. You won’t be able to tell the difference & you might even feel a little lighter on your feet.
If you’re making tuna for lunch swap out the mayo with some Greek yogurt. Same reward here.
Check out more better home cooking basic tips here.
Friday, February 28, 2014
|Clockwise starting at the upper left corner: Chicken Lettuce Tacos; Cherry & Goat Cheese Chicken; |
Chicken & Veggie Turnover; Cajun Chicken Fettuccine Alfredo
Happy Friday! Lately it's been a little bit of a ground hog's day in the kitchen. There always seems to be chicken in the fridge & I don't want to cook it. Here are 4 recipes that will (hopefully) bring some excitement back into your kitchen & chicken dinners.
Thursday, February 27, 2014
Apparently the mild 50 degree weather we had this past weekend was all a delicious dream because it’s cold again! So warm up with this chili recipe that I found & have been making all winter (when I'm not making this one). It has some really great flavors (spoiler alert - there's cinnamon & beer in there!). The best part is that it’s a pretty quick cook so you don’t have to let it simmer for hours but I’m sure if you have that kind of time in your day it will only taste better & better the longer it cooks - but it tastes great right off the bat. Naturally, I bulk mine up with extra veggies - so I’ll note in the directions which are optional.
Tuesday, February 25, 2014
Right before you drain your cooked pasta reserve at least a cup of the salty starchy water. I like to stick a glass measuring cup or a coffee mug into the pot to pull it out. Then there are at least three ways I use this reserved water for are:
- To keep pasta from sticking together before serving add some of the water to it so that it doesn’t stick together in the serving bowl.
- To perfect your sauce consistency by adding some of the reserved water to a thick sauce that you want to thin out by adding a little bit at a time to the sauce & cooking over low heat.
- To keep leftover pasta from sticking together add some of the water to your the container of pasta that you’re storing it in. When you’re ready to eat the leftovers they’ll look like individual noodles rather than one big mass. You can microwave the pasta in the water & it won’t get dried out & sticky.