I made my roommate, Whitney, and I fajitas the other night, since I had leftover ingredients from making guacamole. My parents usually make simple fajitas with teriyaki sauce at home, which are absolutely delicious, but I wanted to find a recipe with a bit more dimension and flavor. I chose a recipe on the Food Network website for chicken fajitas topped with an avocado sauce and spiced Greek yogurt.
All of the ingredients complimented each other, from the kick of the jalepeno to the slight tartness of the lime juice to the sweetness of the honey. Grilling the flour tortillas added a delightful smokey flavor to the fajitas.
Our meal was even more delicious when paired with an ice-cold bottle of Blue Moon. :)
continue reading ››
I visited home last weekend to see my family and beloved pup, Chloe. My dad was leaving on a business trip the next morning, so I was glad I got to see him before he left. He half jokingly asked if I was going to make dinner that night, and since I wasn’t doing anything productive, I agreed to his request. I found this recipe for sautéed chicken breasts with a mustard, brandy and white wine cream sauce on the Epicurious website.
The cream sauce was absolutely fantastic. I frequented the stove top a few times too many just to spoon more over my chicken. The subtle woody taste of the brandy with the accent of sweet white wine were a delicious backdrop to the prominent flavor of Dijon mustard. I was extremely tempted to lick my plate clean of the excess sauce.
On that note, I highly recommend making this dish–it’s one of my favorite recipes I’ve made in a while.
continue reading ››
Talk about rich! Just looking at the picture above makes me want to run to my fridge to sneak a forkful of this delectable banana cake drizzled with sweet caramel sauce.
I found this recipe on the Epicurious website and didn’t need to change any measurements or ingredients. My brother, who couldn’t get enough of the cake, said it tasted just like bananas foster, but in a different form. His comparison was spot on, particularly because of the distinct rum and banana flavor. In my opinion, you can’t go wrong when baking or cooking with alcohol!
continue reading ››
Before this unexpected (and for me, unwanted) heat wave struck, I decided to make turkey chili, as I figured it would be a nourishing and simple meal that would last through the week. I’ve become quite fond of leftovers because it gives me a break from cooking, and provides a homemade lunch to bring to work—ultimately saving me some money!
I used a few different turkey chili recipes as a starting point, and then made my own alterations. This recipe was extremely easy to make and had an abundance of flavor, with just the right amount of kick from the chili powder.
My thoughts and prayers are with Japan. <3
continue reading ››
Last week, I cooked my first homemade meal in the new apartment. I attempted to work with the ingredients already in the fridge, but had to run to the store to buy a few items. I already had whole grain penne, so I based my meal off of this item.
I wanted to make a somewhat healthy pasta, since I would be working with whole grain noodles. I bought fresh asparagus and planned to steam it; however, we have yet to buy a saucepan that our steamer can fit in. So, I went with plan B and instead sautéed the asparagus in olive oil, lemon and pepper.
Not having the correct sized saucepan was a blessing because the slightly browned asparagus infused with lemon gave the pasta that extra pop of flavor it needed. This recipe makes enough pasta for days and heats up well. I can vouch for that, as I’ve brought it to work for the past two days!
continue reading ››
Mexican food is by far my favorite cuisine. Tacos, burritos, quesadillas, guacamole, tortilla chips—you name it, I love it and I’ll eat it. My mom’s tortilla soup recipe is right up there in my list of favorite dishes. The soup has just the right amount of kick from the jalapeno, especially for me since I have an abnormally low spice tolerance.
This recipe is broth based, rather than cream, which makes it much healthier, while still hearty and delicious. The soup is so full of flavor that garnishes are not necessary, but adding a dollop of sour cream and sprinkle of shredded cheese can never hurt.
Leftovers will be aplenty after making this recipe. The soup heats up well for lunch the next day or dinner the rest of the week.
continue reading ››
Much to my dismay, I had to fly home from South Carolina on Monday. The trip was an absolute blast and extremely relaxing. We explored the city, tried new restaurants and lounged on the back porch facing the peaceful forest during the day; almost every night we indulged in delicious, gourmet dinners.
I ate some of the best, and most interesting, food during the trip—from rich and silky butternut squash soup infused with cinnamon, all spice and bourbon at the Hyatt chef’s table dinner (here) to tender and garlicy fresh mussels from Nantucket. Although I never dreamed I’d be daring enough to try something such as a mussel, as I am not a huge seafood fan, it was not all bad.
Our last night in South Carolina, I was in a baking mood (naturally). I’d been craving lemon curd and wanted to make something simple, yet delicious. We were not able to find wonton wrappers in South Carolina, so instead I bought frozen mini phyllo cups, which worked just as well—if not better. The tartness of the lemon curd paired with the sweetness of the homemade whipped cream and fresh raspberry was delectable. These mini desserts would be great for any dinner party or get together.
continue reading ››
Last night, I kicked off my vacation in South Carolina at the Greenville Hyatt chef’s table for dinner. Executive chef Karl Lundgren, Greenville Hyatt General Manager Domenick Buffone and Executive sous chef Brandon Lemieux cooked up one of the most delectable and gourmet meals I’ve ever consumed.
Considering the extensive menu of six courses, I paced myself throughout the meal so I could thoroughly enjoy the complexity of each course. I was not able to pick a favorite dish, as they were all incredible, but the apple galette was definitely at the top of my list. The fluffy and flakey pastry encased sweet, finely chopped apples, which had just the right amount of crunch. I thought the toasted cinnamon anglaise and caramel sauce made the dessert even more outstanding—possibly because chef Karl added a little bourbon to the sauce.
Overall, the experience was deliciously divine. I’m still full this morning!
continue reading ››
Happy Valentine’s Day everyone!
Today is one of the few days when consuming excessive amounts of chocolate and candy is deemed appropriate—from chocolate covered strawberries to boxes of assorted chocolates to candy hearts. The list of guilty pleasures goes on. However, since I’m always baking, I consider it acceptable to eat desserts every day, especially since I have a terrible sweet tooth.
In spirit of the holiday, I made mini vanilla heart cakes, using a simple butter cake recipe from Betty Crocker. I decided to spruce them up with a red marble design, decorative sprinkles and gel. The cakes didn’t turn out as moist as I’d hoped, but at least they looked cute!
continue reading ››
By Grandma
A hearty, home cooked meal is one of my favorites aspects of living at home. It’s definitely something I’m going to miss when I move into my new apartment. One meal in particular that comes to mind is my great, great grandma’s meat loaf recipe. I ask my grandma to cook it every time she visits California, as she makes it better than anyone else.
Although simple and non-labor intensive, I have yet to taste a meat loaf recipe that I’ve enjoyed as much as this one—my favorite part being the sweet picante sauce on top. My grandma typically doubles the sauce because we never feel as though there’s enough. I wouldn’t even mind if she tripled the sauce. It’s that delicious.
I thought it only fitting to feature my grandma’s more than restaurant worthy meat loaf on my website. :)
continue reading ››
