when i was 8 years old i swallowed the smallest salmon bone and i vowed i would NEVER eat fish again, but when i went to college, and saw all of my friends eating their sushi and rubbing it in my face i knew that i was going to have to give fish the old college try and start eating it again. i had to work my way up to raw fish though, it did not come easily, i started with the veggie rolls, then i would do a little sushi swap with my friends and before long i was ordering my own spicy tuna, or yellow tail or shrimp or salmon. i then began to experiment more with cooked fish, eating it and eventually buying it to prepare at home. now fish has become one of my favorite things to eat and make, but i have one rule that i always follow when i am buying my seafood. IF IT SMELLS LIKE FISH DONT BUY IT! you are probably thinking to yourself what should it smell like, fish is fish and it has a distinct odor, well folks you are correct, but fresh fish should smell salty, almost like the ocean on a gorgeous beach day. i am going to share with you my favorite way to prepare salmon and a great side dish that is sure to impress any dinner guest!
1. start out with fresh salmon, it should have a bright rich pink color and NO ODOR. ask your grocery store fish man for help on proportion sizes, and they will almost always cut it for you so you can work with smaller pieces. i would say you want about 6-8 oz per person.
2. now its time to marinade-- who to invite to the party?! grab your dijon mustard, some dill, chopped onions, lemons sliced in to wedges and just a few splashes of white wine.
3. put your salmon skin side down in your pan and coat the top with your dijon mustard, sprinkle the dill over the top of the salmon and add in your chopped onions along the sides of the pan, give your lemon wedges a squeeze before adding them to the party and finish off by adding your white wine.
4. bake in the oven for 20-25 minutes at 350 degree's. the fish will be moist and flavorful
now the salmon is the star of the party, but every party needs guests! the side dish and the wine! i like to pair salmon with couscous, its not as heavy as rice or pasta but you still feel like you are eating a carbohydrate. i buy the instant couscous that cooks in 5 minutes. the box will give you the option to make it with water or chicken stock. go with the stock, its an extra ingredient to buy but it add another element of flavor to the couscous. after your couscous has absorbed all the liquids add in veggies to stretch the dish and give it some texture. i enjoy sauteing: 1 yellow squash chopped , 1 zuchinni chopped, 1 onion, and cherry tomatoes in garlic and olive oil. fluff up the couscous with a fork and add in your sauteed veggies, make sure all of that oil gets in to the couscous also, it'll give your side dish a nice shine. crumble in some feta or goat cheese to give a natural salty taste and because who doesnt love cheese!!
i like to pair my dish with red wine, preferably a pinot noir. just because its fish does not mean you need to drink white, i mean you can and if you enjoy white wine more be my guest, but dare to break the rules!
until next time, eat laugh love & enjoy
baked brie
Sunday, December 4, 2011
Saturday, December 3, 2011
olive you, olive you a lot
now i know that i cannot possibly be the only person who enjoys a good food pun, but in this case it's not just for laughs but for a new recipe i threw together using one of my favorite snacks, KALMATA OLIVES.
stretching a box of pasta for a few meals is one of my specialties, and i just sort of threw together a yummy dish by adding a ton of amazing Mediterranean ingredients with just a little bit of pasta to make a healthy dish on a budget. so here is my recipe for Meditteranean chicken pasta.
1. i baked my boneless skinless chicken breasts at 400 degree's for about 20 minutes. i seasoned them with smoked paprika, salt, pepper, olive oil, garlic, and a touch of tuscan seasoning mix.
2. i then chopped up kalmata olives, cherry tomatoes, and roasted peppers.. i make my own roasted peppers but feel free to use ones from a jar, and the oil from the peppers is going to be a nice addition to the pasta. itll make the noodles shine. crumble up some feta.. i used about 1/4 cup for 4 servings. the feta adds a nice salty creamy texture in addition to the saltiness and freshness of the olives.
3. bring your pasta to a boil, i used linguine because that is what i had in my pantry, but use whatever shape you like and if you want to switch our regular flour pasta for whole wheat or gluten free please do so.
4. drain pasta almost completely, leave a tad of the starchy water in with the noodles and place back on the burner (turn to low) add in your chopped veggies and let this cook down until your tomatoes get soft and sort of begin to get juicy. the tomato juice and the oil mixed with the pasta water will make a nice light coating on your pasta.
5. remove the chicken from the over and give it a coarse chop, about the same size as your tomato and add that in with all its yummy cooking juices to the pot. the oil and seasonings that the chicken was baked in will add an additional layer of flavor. just before service add in the feta and of course sprinkle a little extra feta on top for good luck!
enjoy! and until next time, eat, laugh, love & enjoy!
stretching a box of pasta for a few meals is one of my specialties, and i just sort of threw together a yummy dish by adding a ton of amazing Mediterranean ingredients with just a little bit of pasta to make a healthy dish on a budget. so here is my recipe for Meditteranean chicken pasta.
1. i baked my boneless skinless chicken breasts at 400 degree's for about 20 minutes. i seasoned them with smoked paprika, salt, pepper, olive oil, garlic, and a touch of tuscan seasoning mix.
2. i then chopped up kalmata olives, cherry tomatoes, and roasted peppers.. i make my own roasted peppers but feel free to use ones from a jar, and the oil from the peppers is going to be a nice addition to the pasta. itll make the noodles shine. crumble up some feta.. i used about 1/4 cup for 4 servings. the feta adds a nice salty creamy texture in addition to the saltiness and freshness of the olives.
3. bring your pasta to a boil, i used linguine because that is what i had in my pantry, but use whatever shape you like and if you want to switch our regular flour pasta for whole wheat or gluten free please do so.
4. drain pasta almost completely, leave a tad of the starchy water in with the noodles and place back on the burner (turn to low) add in your chopped veggies and let this cook down until your tomatoes get soft and sort of begin to get juicy. the tomato juice and the oil mixed with the pasta water will make a nice light coating on your pasta.
5. remove the chicken from the over and give it a coarse chop, about the same size as your tomato and add that in with all its yummy cooking juices to the pot. the oil and seasonings that the chicken was baked in will add an additional layer of flavor. just before service add in the feta and of course sprinkle a little extra feta on top for good luck!
Sunday, October 30, 2011
pumpkin latte, pumpkin bread, pumpkin ice cream...
...pumpkin spice, pumpkin pie.. and on and on and on.. it is that time of the year again. the time we all get so excited for, when Starbucks breaks out their holiday cups and pumpkin latte's. although thanks to my best friend my holiday beverage is the hazelnut hot cocoa! not to stray to far from the "fruit of the season" this blog if you have not guessed already is going to be about a few little things i like to do with pumpkins!
toasted pumpkin seeds i have just toasted pumpkin seeds for the first time ever this year. i attended a pumpkin carving party at a friends house and decided that it was just wrong to throw away that many seeds, so i was gonna toast them! i really enjoyed my flavor combo, so ill share it with you.
wash the seeds and pat them dry. spray with a little cooking spray and sprinkle them with salt, cayenne pepper and brown sugar. the spicy sweet combo gets really cool when its baked. the cayenne gets almost smokey and the brown sugar begins to caramelize on the seeds almost masking the spice. bake at 350 for 20 minutes, and enjoy!
pumpkin pie cheesecake! ladies, take note.. when i was just a young woman in high school, coming into my own, i was told something so profound that i would literally live and die by this statement "the way to a mans heart is through his stomach" and on a cold october day in my freshman year of high school i put this cliche to the test and made my crush a sweet and creamy pumpkin pie cheesecake, and what was the result you may ask?! i got myself a date to the winter formal #winning. so ladies... and gents.. here is my recipe for pumpkin pie cheesecake:
2 bricks of 8oz of room temperature cream cheese
1 cup of sugar
2 eggs
1 tsp of vanilla
4 oz of sour cream
1/2 a can of pumpkin puree
pinch or two of cinnamon
1 stick of butter and any type of graham cracker for the crust -- i prefer cinnamon with the pumpkin pie
start by creaming your cream cheese and sugar together. once this has come together, add the eggs in one at a time. when the eggs are incorporated add the sour cream, the pumpkin and blend. here is where i like to give a little taste. if you want it sweeter by all means add a little extra sugar, but once the vanilla and pinch of cinnamon goes in i really think that you will be all set! stop the mixer a few times to scrape down the sides of the bowl. and ALWAYS taste it before you bake it, to add in anything else you need
set the filling aside because its time to talk CRUST! melt one stick of butter #pauladeenlove and combine it with a package and a half of crushed graham cracker crumbs (easiest way is to food process it, but i always end up smashing them with and empty wine bottle in a ziploc bag) the butter cookie crumb combo will turn almost pasty. press it into the bottom of your spring form pan so it forms a tight layer of crust. now like i mentioned above, i really enjoy cinnamon graham cracker, i think it keeps with the holiday theme, or try smashed ginger snaps YUMMY.
pour your filling over the crust and bake your cheesecake in a pre-heated 350 degree oven for 60 minutes. you want the consistency to be firm with a slight jiggle. allow your cheesecake to set for a few hours, preferable overnight.
i tend to make my cheesecake in individual cups so that i can just grab one and go or so i can easily share them. in this case, just line a cupcake liner with the crumb mix and pour filling over it. bake the cupcakes at 350 again, but for 20-30 minutes, until you achieve firmness with a slight jiggle..
until next time, eat, laugh, love & enjoy!
toasted pumpkin seeds i have just toasted pumpkin seeds for the first time ever this year. i attended a pumpkin carving party at a friends house and decided that it was just wrong to throw away that many seeds, so i was gonna toast them! i really enjoyed my flavor combo, so ill share it with you.
wash the seeds and pat them dry. spray with a little cooking spray and sprinkle them with salt, cayenne pepper and brown sugar. the spicy sweet combo gets really cool when its baked. the cayenne gets almost smokey and the brown sugar begins to caramelize on the seeds almost masking the spice. bake at 350 for 20 minutes, and enjoy!
pumpkin pie cheesecake! ladies, take note.. when i was just a young woman in high school, coming into my own, i was told something so profound that i would literally live and die by this statement "the way to a mans heart is through his stomach" and on a cold october day in my freshman year of high school i put this cliche to the test and made my crush a sweet and creamy pumpkin pie cheesecake, and what was the result you may ask?! i got myself a date to the winter formal #winning. so ladies... and gents.. here is my recipe for pumpkin pie cheesecake:
2 bricks of 8oz of room temperature cream cheese
1 cup of sugar
2 eggs
1 tsp of vanilla
4 oz of sour cream
1/2 a can of pumpkin puree
pinch or two of cinnamon
1 stick of butter and any type of graham cracker for the crust -- i prefer cinnamon with the pumpkin pie
start by creaming your cream cheese and sugar together. once this has come together, add the eggs in one at a time. when the eggs are incorporated add the sour cream, the pumpkin and blend. here is where i like to give a little taste. if you want it sweeter by all means add a little extra sugar, but once the vanilla and pinch of cinnamon goes in i really think that you will be all set! stop the mixer a few times to scrape down the sides of the bowl. and ALWAYS taste it before you bake it, to add in anything else you need
set the filling aside because its time to talk CRUST! melt one stick of butter #pauladeenlove and combine it with a package and a half of crushed graham cracker crumbs (easiest way is to food process it, but i always end up smashing them with and empty wine bottle in a ziploc bag) the butter cookie crumb combo will turn almost pasty. press it into the bottom of your spring form pan so it forms a tight layer of crust. now like i mentioned above, i really enjoy cinnamon graham cracker, i think it keeps with the holiday theme, or try smashed ginger snaps YUMMY.
pour your filling over the crust and bake your cheesecake in a pre-heated 350 degree oven for 60 minutes. you want the consistency to be firm with a slight jiggle. allow your cheesecake to set for a few hours, preferable overnight.
i tend to make my cheesecake in individual cups so that i can just grab one and go or so i can easily share them. in this case, just line a cupcake liner with the crumb mix and pour filling over it. bake the cupcakes at 350 again, but for 20-30 minutes, until you achieve firmness with a slight jiggle..
until next time, eat, laugh, love & enjoy!
Sunday, October 23, 2011
a boeuf bourguignon julia would be proud of
limited money and limited time are a re-occurring theme in my day to day cooking, however i wanted to make something warm and comforting now that the weather is getting a bit chilly outside but i needed to make sure it fit in with my budget.
i keep my joy of cooking cookbook sitting on my kitchen counter to keep me inspired and as the first thing i make from the book i just knew it had to be boeuf bourguignon, so i peruse the recipe and become quickly aware that the food costs are WAY more than i am willing to spend (the unfortunate thing about bi-weekly paychecks) so i decide to put my spin on this classic french dish. so i hope you enjoy my version of this meal, look below for my recipe and as always eat, laugh, love & enjoy
boeuf bourguignon
beef cut into bite sized cubes (i used strip steak, not the best quality but it cooks so long it gets really tender)
3 large carrots chopped
3 stalks of celery chopped
1 large onion diced
1 large potato diced
1-2 glasses pinot noir (any red wine will be good)
garlic, salt and pepper to taste
brown the meat in hot olive oil and garlic, i like to get a carmelization on both sides, this will not only add extra flavor when the pan gets de-glazed but it will also allow the stew to not have to cook for so long. do not over crowd your pan because if the oil gets to cool then the meat wont sear properly. after all the meat has a nice browning on it, i removed it from the pan and set aside. its not time to add my chopped veggies. first comes the onion, allowing them to cook a little bit, getting translucent. before adding the rest of the veggies, it is time to de-glaze the pan. THIS IS SUPER EASY, it consists of pouring the wine in the pan and then scraping the bits of deliciousness off the bottom to incorporate that flavor in with the dish. now add in all of the veggies, add the beef back in, add about one cup of water just to make sure that there is enough liquid and bring to a boil. as soon as the wine begins to boil drop the temperature low and cover and let this cook for about 2-3 hours or until all of your veggies get soft.
serve over rice, or pasta, or just by itself in a bowl. its not the traditional way but its the affordable way and it seriously tastes amazing! the meat is so tender it falls apart, and the potato soaks up all of the wine and the carrots get really sweet the longer than cook. its the perfect comfort food dish and itll last for days!
i keep my joy of cooking cookbook sitting on my kitchen counter to keep me inspired and as the first thing i make from the book i just knew it had to be boeuf bourguignon, so i peruse the recipe and become quickly aware that the food costs are WAY more than i am willing to spend (the unfortunate thing about bi-weekly paychecks) so i decide to put my spin on this classic french dish. so i hope you enjoy my version of this meal, look below for my recipe and as always eat, laugh, love & enjoy
boeuf bourguignon
beef cut into bite sized cubes (i used strip steak, not the best quality but it cooks so long it gets really tender)
3 large carrots chopped
3 stalks of celery chopped
1 large onion diced
1 large potato diced
1-2 glasses pinot noir (any red wine will be good)
garlic, salt and pepper to taste
brown the meat in hot olive oil and garlic, i like to get a carmelization on both sides, this will not only add extra flavor when the pan gets de-glazed but it will also allow the stew to not have to cook for so long. do not over crowd your pan because if the oil gets to cool then the meat wont sear properly. after all the meat has a nice browning on it, i removed it from the pan and set aside. its not time to add my chopped veggies. first comes the onion, allowing them to cook a little bit, getting translucent. before adding the rest of the veggies, it is time to de-glaze the pan. THIS IS SUPER EASY, it consists of pouring the wine in the pan and then scraping the bits of deliciousness off the bottom to incorporate that flavor in with the dish. now add in all of the veggies, add the beef back in, add about one cup of water just to make sure that there is enough liquid and bring to a boil. as soon as the wine begins to boil drop the temperature low and cover and let this cook for about 2-3 hours or until all of your veggies get soft.
Friday, October 14, 2011
living on a prayer, and a budget!
so here is the situation, i like to cook, i like to eat, and i like to eat GOOD food...but my finances dont always fund my habit, so i am constantly thinking of ways to eat "expensive" tasting food on a less than expensive budget. i have got 2 great recipes that i swear, you would think wouldve cost me a fortune to make.
Smoked Salmon, Chive, and Cream Cheese Quiche
Asian Slaw
my name is megan, and i am a salad dressing addict! now i cannot be the only person that has a weakness for 2 for 1 bin of salad dressings at the grocery store. ive seriously got so many dressings and clearly i dont go through them that quickly so what to do... what to do? this is how i came up with my asian slaw. i look in the fridge and see this sesame asian dressing staring at me from the refrigerator door. so i drive over to the closest publix, grab a bag of finely shredded cabbage a few peppers (red, yellow, and orange are my faves because they are so sweet). so here is what i do to make the asian slaw.
mix together in a bowl: oil, vinegar, salt and pepper, add in a few squirts of your asian dressing (not very precise measurements) mix until this is all combined. add in chopped peppers and shredded cabbage, toss the veggies until coated with the dressing. the dressing should be runny enough to coat the cabbage. cover and let it sit in the fridge. HERE IS WHERE THE RECIPE GETS VERY PRECISE: if the slaw looks to wet, add more cabbage, if the slaw looks to dry, add more dressing. the longer a slaw sits the better i think it tastes, give your ingredients time to marinate and romance with eachother. i let my slaw sit over night, the next day i crumbled raw ramen noodles over the top for a little crunch in this sweet and salty and nutty slaw. YUM. eat this along side a sandwich, or add some stir fry chicken or beef and make a lettuce wrap.
now remember if your in between paychecks but you want to treat yourself to something yummy, its possible to make good food at a affordable cost! until next time, eat laugh love & enjoy!
Smoked Salmon, Chive, and Cream Cheese Quiche
- Nova Smoked Salmon, 6 oz, $6.99
- Eggs, 6 large $2.14 for 12
- Cream Cheese Onion and Chive flavor, $1.94
- Chives, $1.99 a bunch
- Salt and Pepper to taste
wisk together 6 large eggs, this is enough to fill a 9 inch pie tin, if you would like to nix the pie crust and make it a fritatta be my guest! add in the 6 oz of chopped (bite size pieces) of smoked salmon. Add in finely chopped chives and give the mixture a few good stirs. add salt and pepper to taste, about 1 tsp of each. pour mixture into your your oven safe pie tin or pyrex dish and dollop the cream cheese all over the top (this is my favorite part its like a gooey creamy yumminess in each bite) and pop that baby into the oven at 425 for about 20 minutes or until the eggs have cooked fully.
Asian Slaw
my name is megan, and i am a salad dressing addict! now i cannot be the only person that has a weakness for 2 for 1 bin of salad dressings at the grocery store. ive seriously got so many dressings and clearly i dont go through them that quickly so what to do... what to do? this is how i came up with my asian slaw. i look in the fridge and see this sesame asian dressing staring at me from the refrigerator door. so i drive over to the closest publix, grab a bag of finely shredded cabbage a few peppers (red, yellow, and orange are my faves because they are so sweet). so here is what i do to make the asian slaw.
mix together in a bowl: oil, vinegar, salt and pepper, add in a few squirts of your asian dressing (not very precise measurements) mix until this is all combined. add in chopped peppers and shredded cabbage, toss the veggies until coated with the dressing. the dressing should be runny enough to coat the cabbage. cover and let it sit in the fridge. HERE IS WHERE THE RECIPE GETS VERY PRECISE: if the slaw looks to wet, add more cabbage, if the slaw looks to dry, add more dressing. the longer a slaw sits the better i think it tastes, give your ingredients time to marinate and romance with eachother. i let my slaw sit over night, the next day i crumbled raw ramen noodles over the top for a little crunch in this sweet and salty and nutty slaw. YUM. eat this along side a sandwich, or add some stir fry chicken or beef and make a lettuce wrap.
now remember if your in between paychecks but you want to treat yourself to something yummy, its possible to make good food at a affordable cost! until next time, eat laugh love & enjoy!
Sunday, October 9, 2011
to cook or not to cook that is the question
TO COOK!
i have finally manned up and made the decision to go back to school to take culinary classes. this is something that i have wanted to do for a long time and i have been putting it off because i already have so many school loans but HEY im not going to open my own cafe or catering business by sitting on my ass.
all of my friends are starting to get all these amazing promotion opportunities, and at first i cannot lie i was jealous. i mean i put in 3 long years into my hotel career, but then it hit me.. do i want to be a front office manager, NO. do i want to be a housekeeping manager, NO. do i want to work in a sales office, NO. so what do i need to do, what makes me happy.. cooking.
i have been researching a few different culinary institutes, but i think that the culinary institute of charleston is my winner! my hope is that i can get into a restaruarnt and learn as much as i can and then by 30 begin the process of owning my own small catering company. the way i see it is, some people go to med school, some law school, ill go to culinary school and then once ive got all the tools in front of me and the skillset to cook professionally the only person i cant be mad at for not getting promoted is me.
wish me luck everyone, and ill keep ya posted! hopefully enrolled in culinary school by jan 2012
eat laugh love & enjoy
i have finally manned up and made the decision to go back to school to take culinary classes. this is something that i have wanted to do for a long time and i have been putting it off because i already have so many school loans but HEY im not going to open my own cafe or catering business by sitting on my ass.
all of my friends are starting to get all these amazing promotion opportunities, and at first i cannot lie i was jealous. i mean i put in 3 long years into my hotel career, but then it hit me.. do i want to be a front office manager, NO. do i want to be a housekeeping manager, NO. do i want to work in a sales office, NO. so what do i need to do, what makes me happy.. cooking.
i have been researching a few different culinary institutes, but i think that the culinary institute of charleston is my winner! my hope is that i can get into a restaruarnt and learn as much as i can and then by 30 begin the process of owning my own small catering company. the way i see it is, some people go to med school, some law school, ill go to culinary school and then once ive got all the tools in front of me and the skillset to cook professionally the only person i cant be mad at for not getting promoted is me.
wish me luck everyone, and ill keep ya posted! hopefully enrolled in culinary school by jan 2012
eat laugh love & enjoy
Wednesday, September 21, 2011
when the moon hits your eye like a big pizza pie
*it's amore* i am here to talk to you about easy to make, creative pizza ideas. i worked in a pizza place all through highschool, and i am from the pizza mecca of the world, NEW HAVEN so when i get a craving for pizza, why pick up the phone to order when i can whip up a few things in the kitchen.
now i am all about speed and efficiency in the kitchen, especially when im starving. i would reccomend buying pre-made dough, or honestly the bobili already made crusts are super tasty, different sizes and come in whole wheat now too! when it comes to toppings its anything goes..cheese, pepperoni, sauteed spinach, carmelized onions, mushrooms, sundried tomato, roast red pepers, chicken, eggplant, endless! i like to have make your own pizza nights, get some bowls with you and your friends favorite toppings and then just build pop in the oven and a mere 20 minutes later, voila!
if you've got some friends coming over, girls night maybe this is a great idea! try making homemade gourmet pizza..fresh mozzarella, goat cheese, feta. a little prociutto, grilled eggplant and garlic sauteed spinach. dinner for your man, homemade meat lover's pie!
now when i start to hone in to my inner RHoNJ (real housewife of new jersey) i begin to absolutely crave a nutella pizza. and it's super easy to make!
Nutella Pizza
id use a already made dough for this, spread it out and pre-bake for about 10 min until it gets kinda crispy. After about 10 min take it out, sprinkle some sugar, maybe a little cinnamon also and then put back in the oven for about 10 more minutes, or until crust is golden brown.
when you take the crust out of the oven, begin to slather it with the gooey nutella. when the crust is warm the nutella will get melty. i like to add fresh cut fruit, whatever is in season. banana strawberry blackberry raspberry mango kiwi anything, guess why? NUTELLA + ANYTHING = AMAZING
thats all for now, eat, laugh love & enjoy
now i am all about speed and efficiency in the kitchen, especially when im starving. i would reccomend buying pre-made dough, or honestly the bobili already made crusts are super tasty, different sizes and come in whole wheat now too! when it comes to toppings its anything goes..cheese, pepperoni, sauteed spinach, carmelized onions, mushrooms, sundried tomato, roast red pepers, chicken, eggplant, endless! i like to have make your own pizza nights, get some bowls with you and your friends favorite toppings and then just build pop in the oven and a mere 20 minutes later, voila!
if you've got some friends coming over, girls night maybe this is a great idea! try making homemade gourmet pizza..fresh mozzarella, goat cheese, feta. a little prociutto, grilled eggplant and garlic sauteed spinach. dinner for your man, homemade meat lover's pie!
now when i start to hone in to my inner RHoNJ (real housewife of new jersey) i begin to absolutely crave a nutella pizza. and it's super easy to make!
Nutella Pizza
id use a already made dough for this, spread it out and pre-bake for about 10 min until it gets kinda crispy. After about 10 min take it out, sprinkle some sugar, maybe a little cinnamon also and then put back in the oven for about 10 more minutes, or until crust is golden brown.
when you take the crust out of the oven, begin to slather it with the gooey nutella. when the crust is warm the nutella will get melty. i like to add fresh cut fruit, whatever is in season. banana strawberry blackberry raspberry mango kiwi anything, guess why? NUTELLA + ANYTHING = AMAZING
thats all for now, eat, laugh love & enjoy
Monday, September 12, 2011
cupcakes for breakfast
when i was in high school i worked at a cafe that had the most amazing lemon poppy seed cake. i somehow convinced myself that lemon poppy seed cake for breakfast was healthy because lemon is a fruit and frosting is cream cheese so that's 2 food groups in one meal! now that might have been a stretch but it was defiantly delicious. since the new craze now is cupcakes, i've turned my favorite breakfast into a yummy bite on the go.
lemon poppy seed cupcakes
- one box of boxed lemon poppy seed mix
- eggs
- oil
- lemon juice
- cream cheese
- vanilla
- powdered sugar
let's be real i'm a busy girl, after working and being on my feet all day i just want to make something simple that tastes good. there is no shame in using boxed cake mix as long as you put your own spin on it. i like to add a few good squirts of fresh lemon juice, if your feeling wild and crazy add the zest from half a lemon. when i am feeling Paula Deen inspired, i also like to switch out the oil for melted butter (i think it makes for a more moist cake)
for the frosting, i whip 8 oz of cream cheese about half of a bag of powdered sugar (2ish cups) add one splash of milk at a time to loosen up the frosting, you can always add but its hard to take away. adding one teaspoon of vanilla gives the frosting a nice sheen and then add the juice of half a lemon for some flavor. keep in mind the longer you whip the frosting and the more milk you add the thinner the mixture becomes.. its all relative on what type of frosting you like (thick or more like a glaze)
hmm, this just popped into my head, but i think homemade whip cream (8oz of heavy whipping cream and splash of vanilla and enough sugar to sweeten it would be an amazing frosting for this refreshing cupcake, try adding a fresh strawberry, blueberry or raspberry on top as an accent flavor and garnish)
when your cupcakes cool down and it's time to frost there are a few ways..for the more professional look grab yourself a piping bag (a gallon zip-lock with a hole cut in the corner works just as well) there is the good old fashioned butter knife, or my new favorite a little move i like to call the "dip, twist, and pull." NO, its not a dance move, although it'd probably work on the dance floor, but its when you DIP the cupcake top down into frosting and then as you TWIST the little goober pull up. this creates a nice semi-thick coating of frosting with that cute little swoosh on top. you know the swoosh i speak of, its like when you get soft serve ice cream and the top has that little swoosh. jazz up this semi homemade treat with a twist of lemon rind, or yellow sugar crystals. a picture of this cupcake is up at the top of my blog. until next time folks..eat, laugh, love & enjoy
lemon poppy seed cupcakes
- one box of boxed lemon poppy seed mix
- eggs
- oil
- lemon juice
- cream cheese
- vanilla
- powdered sugar
let's be real i'm a busy girl, after working and being on my feet all day i just want to make something simple that tastes good. there is no shame in using boxed cake mix as long as you put your own spin on it. i like to add a few good squirts of fresh lemon juice, if your feeling wild and crazy add the zest from half a lemon. when i am feeling Paula Deen inspired, i also like to switch out the oil for melted butter (i think it makes for a more moist cake)
for the frosting, i whip 8 oz of cream cheese about half of a bag of powdered sugar (2ish cups) add one splash of milk at a time to loosen up the frosting, you can always add but its hard to take away. adding one teaspoon of vanilla gives the frosting a nice sheen and then add the juice of half a lemon for some flavor. keep in mind the longer you whip the frosting and the more milk you add the thinner the mixture becomes.. its all relative on what type of frosting you like (thick or more like a glaze)
hmm, this just popped into my head, but i think homemade whip cream (8oz of heavy whipping cream and splash of vanilla and enough sugar to sweeten it would be an amazing frosting for this refreshing cupcake, try adding a fresh strawberry, blueberry or raspberry on top as an accent flavor and garnish)
when your cupcakes cool down and it's time to frost there are a few ways..for the more professional look grab yourself a piping bag (a gallon zip-lock with a hole cut in the corner works just as well) there is the good old fashioned butter knife, or my new favorite a little move i like to call the "dip, twist, and pull." NO, its not a dance move, although it'd probably work on the dance floor, but its when you DIP the cupcake top down into frosting and then as you TWIST the little goober pull up. this creates a nice semi-thick coating of frosting with that cute little swoosh on top. you know the swoosh i speak of, its like when you get soft serve ice cream and the top has that little swoosh. jazz up this semi homemade treat with a twist of lemon rind, or yellow sugar crystals. a picture of this cupcake is up at the top of my blog. until next time folks..eat, laugh, love & enjoy
people of the world SEASON up your life
now you may thinking "why is megan quoting a song lyric from quite possibly the best girl band of the 90s," but not to worry readers, i'm not. i am referring to spicing up your food. i am dedicating this blog to my all time *favorite* seasoning agents.
my go to seasoning - GARLIC SALT. i use garlic salt for literally everything, as much as i love the taste of freshly minced garlic, i just think that garlic salt flavors any and everything. i've used it in a pinch to make garlic toast ( 100 calorie sandwich thin, i cant believe its not butter spray, and garlic salt). i've sprinkled it on my popcorn for a little extra flavor, i use it in sauces and salad dressings (its the cherry on top of a perfect homemade greek salad - olive oil, garlic salt, lemon juice). i can go on about garlic salt forever, but i think you're picking up what i'm putting down.
when i'm feeling fancy - WHITE TRUFFLE OIL. i was recently introduced to truffle oil and it might just be the most decadent delicious sexy seasoning agent i have ever consumed. just the tiniest bit can add elegance to the simplest of side dishes. i like to add it to my sauteed spinach, or drizzle it over my hot crispy oven baked sweet potato wedges. a little bit of this stuff can go along way and remember add it as a finishing touch if you want to cook with truffles go with the black ones.
my multi purpose seasoning- BALSAMIC VINAIGRETTE. you are probably thinking to yourself, salad dressing as seasoning?? well folks, i didn't stutter, this stuff is great and its always on sale at the grocery store. think about it.. its a bunch of spices mixed up in olive oil..and Ken, or Newman, or even Wishbone does it for you, so it just made preparing your meal that much easier! I like to use this salad dressing when i am roasting veggies (especially asparagus and eggplant). its great as a quick marinade for steak or chicken, and do not even get me started on using it for pasta. it's WONDERFUL in cold pasta salads (toss whole wheat pasta with tomato's, kalmata olives, red onion and feta then add the B.V..yummy!)
the best part of all of these seasonings is that they are always in my pantry. don't get scared, truffle oil sounds expensive (16 oz - $16) and it may be at the time of purchase, but it will last you and with each time you use it, you will realize it's totally worth it. now you know what i am using to season up my dishes, i hope you use them and if you find new ways to use them please comment, i'd love to hear about it!
until next time...eat, laugh, love & enjoy
potato wedge's with truffle oil
my go to seasoning - GARLIC SALT. i use garlic salt for literally everything, as much as i love the taste of freshly minced garlic, i just think that garlic salt flavors any and everything. i've used it in a pinch to make garlic toast ( 100 calorie sandwich thin, i cant believe its not butter spray, and garlic salt). i've sprinkled it on my popcorn for a little extra flavor, i use it in sauces and salad dressings (its the cherry on top of a perfect homemade greek salad - olive oil, garlic salt, lemon juice). i can go on about garlic salt forever, but i think you're picking up what i'm putting down.
when i'm feeling fancy - WHITE TRUFFLE OIL. i was recently introduced to truffle oil and it might just be the most decadent delicious sexy seasoning agent i have ever consumed. just the tiniest bit can add elegance to the simplest of side dishes. i like to add it to my sauteed spinach, or drizzle it over my hot crispy oven baked sweet potato wedges. a little bit of this stuff can go along way and remember add it as a finishing touch if you want to cook with truffles go with the black ones.
my multi purpose seasoning- BALSAMIC VINAIGRETTE. you are probably thinking to yourself, salad dressing as seasoning?? well folks, i didn't stutter, this stuff is great and its always on sale at the grocery store. think about it.. its a bunch of spices mixed up in olive oil..and Ken, or Newman, or even Wishbone does it for you, so it just made preparing your meal that much easier! I like to use this salad dressing when i am roasting veggies (especially asparagus and eggplant). its great as a quick marinade for steak or chicken, and do not even get me started on using it for pasta. it's WONDERFUL in cold pasta salads (toss whole wheat pasta with tomato's, kalmata olives, red onion and feta then add the B.V..yummy!)
the best part of all of these seasonings is that they are always in my pantry. don't get scared, truffle oil sounds expensive (16 oz - $16) and it may be at the time of purchase, but it will last you and with each time you use it, you will realize it's totally worth it. now you know what i am using to season up my dishes, i hope you use them and if you find new ways to use them please comment, i'd love to hear about it!
until next time...eat, laugh, love & enjoy
potato wedge's with truffle oil
Sunday, September 11, 2011
"any meal into a sandwich..
and any sandwich into a meal.." the motto of NEXT FOOD NETWORK STAR winner Jeff Mauro..watching the show he quickly became one of my favorite competitors. and i must say, i totally agree with his point of view. sammy's are one of the most perfect meals, its a little bit of happiness served on two pieces of bread. very recently i ate a ooey gooey turkey melt that was seriously to die for [at a place called Ladles]. i cant wait to create the dish and be to enjoy for many meals to come.
how to re-create:
the bread: i would use something sturdy that wont fall apart, maybe a thick cut sour dough? or yumm even a ciabatta roll.
the filling: sliced turkey, provolone (which i think melts perfectly), thick cut tomato, and chipotle mayo (mayo with pizazz). although the restaurant version didn't come this way, i bet adding some bacon (for all you bacon lovers) would be pretty tasty also.
the bread was generously buttered, something my girl Paula Deen would love and then grilled on a flat top, or in the at home chef's kitchen a skillet. flip when one side is golden brown crisplicious (crispy delicious) and eat when the other side has become crisplicious and then eat when melted to ooey gooey perfection.
how to re-create:
the bread: i would use something sturdy that wont fall apart, maybe a thick cut sour dough? or yumm even a ciabatta roll.
the filling: sliced turkey, provolone (which i think melts perfectly), thick cut tomato, and chipotle mayo (mayo with pizazz). although the restaurant version didn't come this way, i bet adding some bacon (for all you bacon lovers) would be pretty tasty also.
the bread was generously buttered, something my girl Paula Deen would love and then grilled on a flat top, or in the at home chef's kitchen a skillet. flip when one side is golden brown crisplicious (crispy delicious) and eat when the other side has become crisplicious and then eat when melted to ooey gooey perfection.
first post.. and more to come!
food. what can i say about it? i love to cook it. i love to eat it. i guess i am a self proclaimed "foodie" and chef. i pride myself on being able to throw together the reminents of my pantry and fridge in order to make a delicious meal fit for a king.
follow me on my journey through my pantry as i make and then share with you all of my delish dishes and my favorite food experiences, as i am sure to eat at a lot of wonderful places. until then..
eat, laugh, love & enjoy
follow me on my journey through my pantry as i make and then share with you all of my delish dishes and my favorite food experiences, as i am sure to eat at a lot of wonderful places. until then..
eat, laugh, love & enjoy
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