Hello everyone
Today I thought I'd take a short break from my usual posts about the dishes I make. Don't worry though they will be back in full swing either tonight or tomorrow. For this post I thought I'd talk about my thoughts on cooking, why I do it, and why I think everyone should give it a shot. Here it goes.
I came across the Food Network back in 6th grade while channel surfing in my living room. A person that I didn't recognize at the time (Giada De Laurentiis) was demonstrating how to make Balsamic Chicken Drumettes. The food made my mouth water, and I was hooked. From then on I watched various food network shows and was amazed that I could watch television and learn how to cook at the same time. After multiple viewings of the food network I decided to try to make the dish that started it all: balsamic chicken drumettes. Being a novice in the kitchen lead to some difficulties while making the dish. For starters, I didn't know how to tell if the chicken was cooked through. After some hurdles the dish came out not bad. It was a good start. Over the years my desire to make good food for people has only grown, and that has in turn led to this blog.
I cooked on & off throughout middle & high school, and my interest for cooking really peaked in my 11th grade food and nutrition class. Every day we were either cooking a dish or learning about a new nutrition topic. We even got to watch the food network. It was my little culinary
version of heaven.As stated in a previous post, I received an 102 in that class. I took the final, even though I would've gotten an A had I skipped. This class led to me to choose my major in nutrition,
and I feel 100% that I've made the rightI decision
I enjoy cooking because it is one way for me to do something for other people. There's no better feeling then when someone says "Hey that dish was really good" or "This was super delicious". I'm always amazed that I can yield such a fantastic result from manipulating some ingredients and applying heat. The two things I put every ounce of effort into are my running and cooking. Any time I make a dish I always ask for the most honest feedback. I'm always looking for ways to improve, and value the advice of friends, family, or anyone who has tried my food. I always joke to pretty much everyone how much I'd love to be on something like Food Network Star in the future. As much as I say it sometimes I feel like I could never do it. I put so much passion and work into my cooking that I'm not sure I could take it being critiqued on national television. Maybe someday I'll get to see what the experience is like. Who knows?
I think people who don't cook should give it a shot. If you cooked something new once a week or even month I think you'd be impressed with yourself. We all lead busy lives, but if you have time go for it. In my blog I try my best to make recipes that can be done in less then an hour, and have components that can be made ahead of time. For example, my chili recipe tastes even better when made 1 day prior to eating. You could make the dish on a weekend, and store in the fridge for whenever you want it that upcoming week. Alot of times we go and eat our meals at restaurants if we can afford it. Let me let you in on a little secret about restaurants that we don't always think about. The motive of a restaurant is to make a profit. They sell their dishes at a price higher then the cost to make them. If you try to make some dishes you see at restaurant at home you will save alot of money. While I'm not going to try and cook elk anytime soon, I think alot of us can make a basic pasta dish. At a restaurant pasta dishes cost at least $8-9. Boxed pasta costs about $2 at the grocery store. Add ingredients that you want to that pasta or look up a recipe. You will save money by making it yourself.
Cooking is a huge passion of mine, and I hope to use this passion in the future. I think it would be awesome to combine my passion for cooking & nutrition to teach healthy cooking classes. I encourage everyone to get in your kitchens, and try something new. You don't need to be a chef to make a good meal, and things just seem to taste better when you make it yourself. Hopefully you've enjoyed hearing where my passion for cooking came from. See ya all in my next post/
Thursday, May 31, 2012
Wednesday, May 30, 2012
Go Fish
Hello universe.
I'm having a great time posting about my culinary adventures in the kitchen, and hope you all enjoy reading about them. After making brownies this afternoon I knew I wanted to make dinner, but wanted it to be simple. Using this very small window of criteria, I decided to make a Pan Seared Tilapia with White Bean Puree and Peas. This is a super quick and easy dish to make. You throw ingredients into a blender & blend for the puree, heat up some frozen peas, and sear the tilapia. In no time you've got a quick & healthy meal that you'll want to eat again and again. Here's how I made it.
Pan Seared Tilapia with White Bean Puree & Peas
For the puree:
1/4 C chicken stock
1/4 C olive oil
zest of 1 lemon
juice from half of a lemon
1 garlic clove
1 15oz can white beans
salt & pepper
* Throw all the ingredients in the blender & puree until smooth. Set aside in a small bowl.
For the peas:
1 C frozen peas
* Heat peas as package directions state
For the tilapia:
2 tilapia fillets
salt
pepper
garlic powder
1/4 C flour
2-3 tbsp olive oil
* Heat olive oil in a medium sized skillet over medium-high heat
* Mix flour, salt, pepper, and garlic powder
*Dredge fish in flour mixture, and set to the side
*When the oil gets sizzling hot, shake off extra flour from the fish, and sear in pan
*Sear fish on first side for about 4 minutes, and the second side for 2 minutes
*Remove fish & drain excess oil
Putting it all together:Spoon a layer of the puree on the bottom of the plate. Lay fish on top of puree. Scatter peas on top & around the fish. Enjoy.
Restaurant quality dish at home.
Thoughts on the recipe:I thought this dish packed a punch of flavor. Tilapia is a nice white fish that lends itself to take on the flavor of the puree. The puree has a strong garlic-lemon flavor, and the peas are a nice accompaniment to round out the dish. Don't be worried if you think the puree may not have a lot of flavor at first. As you keep having it, the flavor will continue to develop. By the end of the dish you'll be very satisfied. Try out my pan seared tilapia with white bean puree and peas for an easy weeknight meal full of flavor.
Thanks for reading & see ya next time!
I'm having a great time posting about my culinary adventures in the kitchen, and hope you all enjoy reading about them. After making brownies this afternoon I knew I wanted to make dinner, but wanted it to be simple. Using this very small window of criteria, I decided to make a Pan Seared Tilapia with White Bean Puree and Peas. This is a super quick and easy dish to make. You throw ingredients into a blender & blend for the puree, heat up some frozen peas, and sear the tilapia. In no time you've got a quick & healthy meal that you'll want to eat again and again. Here's how I made it.
Pan Seared Tilapia with White Bean Puree & Peas
For the puree:
1/4 C chicken stock
1/4 C olive oil
zest of 1 lemon
juice from half of a lemon
1 garlic clove
1 15oz can white beans
salt & pepper
* Throw all the ingredients in the blender & puree until smooth. Set aside in a small bowl.
For the peas:
1 C frozen peas
* Heat peas as package directions state
For the tilapia:
2 tilapia fillets
salt
pepper
garlic powder
1/4 C flour
2-3 tbsp olive oil
* Heat olive oil in a medium sized skillet over medium-high heat
* Mix flour, salt, pepper, and garlic powder
*Dredge fish in flour mixture, and set to the side
*When the oil gets sizzling hot, shake off extra flour from the fish, and sear in pan
*Sear fish on first side for about 4 minutes, and the second side for 2 minutes
*Remove fish & drain excess oil
Putting it all together:Spoon a layer of the puree on the bottom of the plate. Lay fish on top of puree. Scatter peas on top & around the fish. Enjoy.
Thoughts on the recipe:I thought this dish packed a punch of flavor. Tilapia is a nice white fish that lends itself to take on the flavor of the puree. The puree has a strong garlic-lemon flavor, and the peas are a nice accompaniment to round out the dish. Don't be worried if you think the puree may not have a lot of flavor at first. As you keep having it, the flavor will continue to develop. By the end of the dish you'll be very satisfied. Try out my pan seared tilapia with white bean puree and peas for an easy weeknight meal full of flavor.
Thanks for reading & see ya next time!
Brownies from the Box...just kidding
Hi everyone
Once again thanks for checking out my blog. Last night I naturally went to bed thinking about what I would cook the next day. In my mind it would be a beautiful, sunny day & I would make a light, refreshing dish for when I cooled off from the extreme heat outside. This morning reality kicked me in the face. It was a dreary day, and my desire to make something light & refreshing disappeared. What do you do when this happens some may ask? You make brownies. Brownies are one of the ultimate comfort foods in my opinion. Nothing beats the days of my childhood when I'd come home from school, and my Mom's brownies were coming out of the oven. With a quick hello, I would shove 4 of them in my mouth, and run back outside to play with my friends. Because of those awesome brownies I knew the rest of the day would be awesome as well. This was mostly true except for the one day I came home, ate brownies, went outside to play, and proceeded to break my arm. That's a story for another day, but let's get back to the brownies I made today. My laziness was in full force, so I wanted a recipe that didn't require me to shop for ingredients. I found a recipe at http://tastykitchen.com/recipes/desserts/milk-chocolate-brownies/.
Here is how I made Milk Chocolate Brownies
Ingredients:
3/4 C flour
1/4 tsp salt
1/4 tsp baking soda
1/3 C unsalted butter
2 tbsp milk
3/4 C sugar
1 C milk chocolate chips
2 eggs
1 tsp vanilla
*Preheat oven to 325
*Combine flour, salt, & baking soda in a medium sized bowl. Set aside
*Melt butter, milk, and sugar in a saucepan, and bring mixture to a boil.
*Once at a boil, take the saucepan off the heat. Stir in chocolate chips.
*Transfer chocolate mixture to a medium sized bowl. Stir in eggs.
*Stir vanilla extract & flour mixture into chocolate & egg mixture.
*Pour into greased 8x8 square baking pan, and bake at 325 degrees for 20-22 minutes.
*Enjoy!
Not the most aesthetically pleasing
cutting job I've ever done, but hey
they tasted good.
Thoughts on the recipe: I thought these brownies were good. Yes there were other recipes online that were a little more sophisticated. Some of them had you use double boilers & what not, but for the simplicity of this recipe, the brownies came out good. The chocolate flavor was there, but not in your face. Next time I may double the chocolate chips, but this recipe gave me the fix I was looking for. The brownie was nice & moist in the center, and to prove things haven't changed since my childhood, I shoveled 3 of them in my mouth. If that's not proof of a successful dish, then I have no idea what is. Try this easy recipe if you're craving a good batch of brownies. Hopefully you'll already have the ingredients, and won't need to go to the grocery store.
Thanks for checking out my blog everyone. Talk to ya next time.
Once again thanks for checking out my blog. Last night I naturally went to bed thinking about what I would cook the next day. In my mind it would be a beautiful, sunny day & I would make a light, refreshing dish for when I cooled off from the extreme heat outside. This morning reality kicked me in the face. It was a dreary day, and my desire to make something light & refreshing disappeared. What do you do when this happens some may ask? You make brownies. Brownies are one of the ultimate comfort foods in my opinion. Nothing beats the days of my childhood when I'd come home from school, and my Mom's brownies were coming out of the oven. With a quick hello, I would shove 4 of them in my mouth, and run back outside to play with my friends. Because of those awesome brownies I knew the rest of the day would be awesome as well. This was mostly true except for the one day I came home, ate brownies, went outside to play, and proceeded to break my arm. That's a story for another day, but let's get back to the brownies I made today. My laziness was in full force, so I wanted a recipe that didn't require me to shop for ingredients. I found a recipe at http://tastykitchen.com/recipes/desserts/milk-chocolate-brownies/.
Here is how I made Milk Chocolate Brownies
Ingredients:
3/4 C flour
1/4 tsp salt
1/4 tsp baking soda
1/3 C unsalted butter
2 tbsp milk
3/4 C sugar
1 C milk chocolate chips
2 eggs
1 tsp vanilla
*Preheat oven to 325
*Combine flour, salt, & baking soda in a medium sized bowl. Set aside
*Melt butter, milk, and sugar in a saucepan, and bring mixture to a boil.
*Once at a boil, take the saucepan off the heat. Stir in chocolate chips.
*Transfer chocolate mixture to a medium sized bowl. Stir in eggs.
*Stir vanilla extract & flour mixture into chocolate & egg mixture.
*Pour into greased 8x8 square baking pan, and bake at 325 degrees for 20-22 minutes.
*Enjoy!
Not the most aesthetically pleasing
cutting job I've ever done, but hey
they tasted good.
Thoughts on the recipe: I thought these brownies were good. Yes there were other recipes online that were a little more sophisticated. Some of them had you use double boilers & what not, but for the simplicity of this recipe, the brownies came out good. The chocolate flavor was there, but not in your face. Next time I may double the chocolate chips, but this recipe gave me the fix I was looking for. The brownie was nice & moist in the center, and to prove things haven't changed since my childhood, I shoveled 3 of them in my mouth. If that's not proof of a successful dish, then I have no idea what is. Try this easy recipe if you're craving a good batch of brownies. Hopefully you'll already have the ingredients, and won't need to go to the grocery store.
Thanks for checking out my blog everyone. Talk to ya next time.
Thursday, May 24, 2012
Birthday Dishes for my Mom
Hello everyone!
It feels like I haven't blogged in quite a while, but don't worry I'll keep the posts coming. Once again let me know if there's any dish I should try to make, and I will give it a shot.
The most recent opportunity I had to cook something new was yesterday for my Mom's birthday. One of the perks about being able to cook is that you can share that gift with people for special occasions. I did contribute to a gift with my sister & her boyfriend, but I also had the chance to make my Mom a birthday dinner. The appetizer & entree came out awesome, but the dessert in my opinion left a lot to be desired. The entree was the white bean chicken chili I posted about a while back so I won't share that recipe again (but still check it out!). However, the appetizer was something I created for the first time. It was a hit, and very simple to make. Let me share with you how I made my
Ice Berg Wedge Salad with Homemade French& Ranch Dressings
The recipe can be found at http://www.foodnetwork.com/recipes/rachael-ray/iceberg-lettuce-chopped-salad-with-french-dressing-recipe/index.html & I followed the recipe almost exactly.
*Note: You can use any variety of vegetables for this dish.
Ingredients (for salad component)
1 head of ice berg lettuce
4 radishes
3 scallions
1/3 of a cucumber
3 carrots
* Wash lettuce, cut into quarters, and then cut those quarters in half to create 8 wedges
*Chop scallions, and carrots
*Using a mandolin, or V slicer, slice the cucumbers & radishes
*Set Aside
Ingredients (for French Dressing)
6 tbsp white wine vinegar
1/2 C ketchup
1/2 C Extra Virgin Olive Oil
2 tsp garlic powder
4 tsp worcestershire sauce
*Whisk all ingredients until combined
Ingredients (for the ranch dressing)
can be found at http://www.foodess.com/2012/01/homemade-ranch-dressing/
1/3 C mayo
1/2 C sour cream
1 lg garlic clove
1 tbsp fresh minced dill
1 tbsp fresh minced parsley
1/2 tsp salt
pepper to taste
*Combine all ingredients until thoroughly mixed
Putting the dish together: The way that I put together this dish was similar to a create your own salad bar. On one side of a plate I stacked ice berg wedges, and next to that I placed the variety of vegetables. Next to the plate were the 2 variety of dressings. Setting the dish up this way allowed everyone to take a salad wedge and as much (or little) of each veggie as they liked. Also, everyone was able to choose the salad dressing they preferred. To me, this was a fun & different way to set up a dish & I liked the way it worked out.
Thoughts on the recipe: I absolutely loved the salad . The real standouts of the dish were the two homemade salad dressings. The french dressing had a nice balance of vinegar from the white wine vinegar and sweetness from the ketchup. The ranch dressing beat out the bottled stuff by a mile. What really made the ranch dressing special was the use of fresh herbs. The parsley was a nice touch, while the dill brought a really nice flavor to the dish. Many times bottled salad dressings contain lots of high fructose along with ingredients you can't even name. Don't believe me, go look at the back of your salad dressings now. These homemade salad dressings took less then 10 minutes to make combined, and provided so much flavor. Make these dressings, and you'll never want the bottled stuff again.
The way I set up the salad & veggies.
Ranch & French Dressings that were
much better then the bottled stuff.
The assembly line I had going on.
It's like I was a real chef.
The chili garnished with potato,
sour cream, and parsley.
Now onto the dessert: In my head I had an awesome idea to make homemade miniature donuts tossed in cinnamon sugar. However, that idea didn't translate well when executed. First off, I couldn't figure out what consistency the donut dough should have been so I ended up making two batches with varying amounts of flour. Let's just say that my experience with frying food is very low (aka I have none) so I also played around with the oil temperature. This lead to the donuts being undercooked but golden brown or overcooked and overly browned. Also, they weren't looking like the mini donuts I had pictured in my head. Basically they were fried pieces of overcooked dough. When you completely doused them in cinnamon sugar they didn't taste half bad, but it was not the awesome birthday dessert I was going for. In the future, I'll make these successfully and share the triumph with all my readers.
Thanks for taking the time to read this post & to check out my blog. I'll make sure to keep on blogging more consistently, and hope you enjoy reading about my experiences in the kitchen. But most importantly I want to wish another happy birthday to my Mom who is a faithful reader of this blog. Happy Birthday!
See ya all later!
It feels like I haven't blogged in quite a while, but don't worry I'll keep the posts coming. Once again let me know if there's any dish I should try to make, and I will give it a shot.
The most recent opportunity I had to cook something new was yesterday for my Mom's birthday. One of the perks about being able to cook is that you can share that gift with people for special occasions. I did contribute to a gift with my sister & her boyfriend, but I also had the chance to make my Mom a birthday dinner. The appetizer & entree came out awesome, but the dessert in my opinion left a lot to be desired. The entree was the white bean chicken chili I posted about a while back so I won't share that recipe again (but still check it out!). However, the appetizer was something I created for the first time. It was a hit, and very simple to make. Let me share with you how I made my
Ice Berg Wedge Salad with Homemade French& Ranch Dressings
The recipe can be found at http://www.foodnetwork.com/recipes/rachael-ray/iceberg-lettuce-chopped-salad-with-french-dressing-recipe/index.html & I followed the recipe almost exactly.
*Note: You can use any variety of vegetables for this dish.
Ingredients (for salad component)
1 head of ice berg lettuce
4 radishes
3 scallions
1/3 of a cucumber
3 carrots
* Wash lettuce, cut into quarters, and then cut those quarters in half to create 8 wedges
*Chop scallions, and carrots
*Using a mandolin, or V slicer, slice the cucumbers & radishes
*Set Aside
Ingredients (for French Dressing)
6 tbsp white wine vinegar
1/2 C ketchup
1/2 C Extra Virgin Olive Oil
2 tsp garlic powder
4 tsp worcestershire sauce
*Whisk all ingredients until combined
Ingredients (for the ranch dressing)
can be found at http://www.foodess.com/2012/01/homemade-ranch-dressing/
1/3 C mayo
1/2 C sour cream
1 lg garlic clove
1 tbsp fresh minced dill
1 tbsp fresh minced parsley
1/2 tsp salt
pepper to taste
*Combine all ingredients until thoroughly mixed
Putting the dish together: The way that I put together this dish was similar to a create your own salad bar. On one side of a plate I stacked ice berg wedges, and next to that I placed the variety of vegetables. Next to the plate were the 2 variety of dressings. Setting the dish up this way allowed everyone to take a salad wedge and as much (or little) of each veggie as they liked. Also, everyone was able to choose the salad dressing they preferred. To me, this was a fun & different way to set up a dish & I liked the way it worked out.
Thoughts on the recipe: I absolutely loved the salad . The real standouts of the dish were the two homemade salad dressings. The french dressing had a nice balance of vinegar from the white wine vinegar and sweetness from the ketchup. The ranch dressing beat out the bottled stuff by a mile. What really made the ranch dressing special was the use of fresh herbs. The parsley was a nice touch, while the dill brought a really nice flavor to the dish. Many times bottled salad dressings contain lots of high fructose along with ingredients you can't even name. Don't believe me, go look at the back of your salad dressings now. These homemade salad dressings took less then 10 minutes to make combined, and provided so much flavor. Make these dressings, and you'll never want the bottled stuff again.
The way I set up the salad & veggies.
Ranch & French Dressings that were
much better then the bottled stuff.
It's like I was a real chef.
sour cream, and parsley.
Now onto the dessert: In my head I had an awesome idea to make homemade miniature donuts tossed in cinnamon sugar. However, that idea didn't translate well when executed. First off, I couldn't figure out what consistency the donut dough should have been so I ended up making two batches with varying amounts of flour. Let's just say that my experience with frying food is very low (aka I have none) so I also played around with the oil temperature. This lead to the donuts being undercooked but golden brown or overcooked and overly browned. Also, they weren't looking like the mini donuts I had pictured in my head. Basically they were fried pieces of overcooked dough. When you completely doused them in cinnamon sugar they didn't taste half bad, but it was not the awesome birthday dessert I was going for. In the future, I'll make these successfully and share the triumph with all my readers.
Thanks for taking the time to read this post & to check out my blog. I'll make sure to keep on blogging more consistently, and hope you enjoy reading about my experiences in the kitchen. But most importantly I want to wish another happy birthday to my Mom who is a faithful reader of this blog. Happy Birthday!
See ya all later!
Monday, May 14, 2012
A Better Burger
Hello everyone
Once again thanks for coming back & checking out my blog. I really enjoy doing this blog and it's just one outlet for me to share my passion for food to the world.
It seems like these days some of us eat burgers the same exact way. We go the usual hamburger meat route with cheese and ketchup. In my personal experience, I've been a little adventurous and swapped out ketchup for BBQ sauce. If some of you out there are getting tired of the same old same old, then definitely check out my Turkey Burgers with Balsamic Arugula, Goat Cheese, and Black Bean Salsa. They take less then 15 minutes to prepare and the combination of sweet, tangy, and spicy is a match made in burger heaven. Here's how I made them:
Turkey Burgers with Balsamic Arugula, Goat Cheese, and Black Bean Salsa
Ingredients
Ground Turkey
1.5 tbsp Balsamic Vinegar
1/4 C Arugula
Goat Cheese (enough to cover top of burger)
Homemade Black Bean Salsa (see previous entry for recipe)
Pam Cooking Spray
Salt & Pepper
Hamburger Bun
*Toss arugula with balsamic vinegar in a small bowl & set aside
*Form ground turkey into patties & season with salt & pepper
* Coat a small skillet with Pam Cooking Spray
*Place burger in pan & cook covered over medium heat until the meat reaches a minimum temperature of 165 degrees. This will take about 4 minutes per side. To make sure the burger is cooked through, use a meat thermometer.
* With 2 minutes left of cooking time, top the burger with the goat cheese, and continue to cook.
*Take the burger out of the pan, and let it rest for 2 minutes.
*Top a hamburger bun with the arugula mixture. Place the burger on top of the arugula, and top the burger with salsa.
*Enjoy! You've just made yourself a homemade burger that puts fast food burgers to shame.
Arugula on bottom, then burger,
g0at cheese, & black bean salsa.
Mouth watering yet? Mine is!
Thoughts on the dish: I thought this was a very successful dish. The combination of the sweetness of the balsamic, tang of the goat cheese, and freshness of the black bean salsa was a just a trio of perfect flavors. The first time I made this (2 hours ago), I cooked the meat 5 minutes per side & it came out a little bit overdone. That is why I recommend cooking it about 4 minutes per side. Remember you can always cook the meat longer, but you can't take back the cooking time. The meat may have been a tad bit overdone, but did this stop me from devouring it? Of course not. There weren't a lot of elements to this burger, and the elements you had to prepare were simple. Any home cook could easily assemble this burger & I'd say they would be very pleased with themselves. I know this burger is going to be a staple for myself now on, and I hope it will be for my readers. Try this dish out, and you'll never want to eat a burger any other way.
Thanks for reading this post everyone & stay tuned for future posts!
Once again thanks for coming back & checking out my blog. I really enjoy doing this blog and it's just one outlet for me to share my passion for food to the world.
It seems like these days some of us eat burgers the same exact way. We go the usual hamburger meat route with cheese and ketchup. In my personal experience, I've been a little adventurous and swapped out ketchup for BBQ sauce. If some of you out there are getting tired of the same old same old, then definitely check out my Turkey Burgers with Balsamic Arugula, Goat Cheese, and Black Bean Salsa. They take less then 15 minutes to prepare and the combination of sweet, tangy, and spicy is a match made in burger heaven. Here's how I made them:
Turkey Burgers with Balsamic Arugula, Goat Cheese, and Black Bean Salsa
Ingredients
Ground Turkey
1.5 tbsp Balsamic Vinegar
1/4 C Arugula
Goat Cheese (enough to cover top of burger)
Homemade Black Bean Salsa (see previous entry for recipe)
Pam Cooking Spray
Salt & Pepper
Hamburger Bun
*Toss arugula with balsamic vinegar in a small bowl & set aside
*Form ground turkey into patties & season with salt & pepper
* Coat a small skillet with Pam Cooking Spray
*Place burger in pan & cook covered over medium heat until the meat reaches a minimum temperature of 165 degrees. This will take about 4 minutes per side. To make sure the burger is cooked through, use a meat thermometer.
* With 2 minutes left of cooking time, top the burger with the goat cheese, and continue to cook.
*Take the burger out of the pan, and let it rest for 2 minutes.
*Top a hamburger bun with the arugula mixture. Place the burger on top of the arugula, and top the burger with salsa.
*Enjoy! You've just made yourself a homemade burger that puts fast food burgers to shame.
g0at cheese, & black bean salsa.
Thoughts on the dish: I thought this was a very successful dish. The combination of the sweetness of the balsamic, tang of the goat cheese, and freshness of the black bean salsa was a just a trio of perfect flavors. The first time I made this (2 hours ago), I cooked the meat 5 minutes per side & it came out a little bit overdone. That is why I recommend cooking it about 4 minutes per side. Remember you can always cook the meat longer, but you can't take back the cooking time. The meat may have been a tad bit overdone, but did this stop me from devouring it? Of course not. There weren't a lot of elements to this burger, and the elements you had to prepare were simple. Any home cook could easily assemble this burger & I'd say they would be very pleased with themselves. I know this burger is going to be a staple for myself now on, and I hope it will be for my readers. Try this dish out, and you'll never want to eat a burger any other way.
Thanks for reading this post everyone & stay tuned for future posts!
Saturday, May 12, 2012
Flavorful Fish Tacos
Hello readers!
Thanks again for checking out my blog. I appreciate everyone who takes the time to read it, and hope you enjoy my recipes, tangents, and various life goals I share. Once again, if you have tried to make a dish featured in this blog let me know how it turned out! Also, if you have any suggestions as to what I should try to make, hit up the comments section and tell me. I'm all ears.
Now that summer is quickly approaching, I'm always on the lookout for fresh ingredients to make simple dishes. Today I found out these dishes can be prepared when i made my Fish Tacos with Black Bean Salsa & Chipotle Cream. It may sound like a lot of work but honestly it was a simple dish to prepare. You can make the chipotle cream & salsa ahead of time, and when you're ready, cook up the fish. Put all the components together, and you've got yourself a lunch, dinner, or maybe even a midday snack. Here's how I made it.
Black Bean Salsa
Recipe found at : http://www.foodnetwork.com/recipes/paula-deen/black-bean-salsa-recipe/index.html
*Note: The recipe states to let the salsa sit overnight to let all the flavors meld together, but if your like me, you don't always plan ahead of time. I made the salsa today, let it sit for an hour, and it was still extremely flavorful. No matter how long you let it sit, the salsa will still taste great. Also, I didn't pay attention to how much the recipe yielded( 12 servings) so I will be having a lot of chips & salsa this week. If you don't want all 12 servings, scale back the recipe. Here are the list of ingredients I used:
2 (15 oz) cans black beans, rinsed & drained
1 (17 oz) package frozen corn, thawed
2 lg tomatoes, seeded & diced
1 sm red onion, diced
1/4 C chopped cilantro
2 tbsp lime juice
1 tbsp red wine vinegar
salt & pepper
*Toss all ingredients together in a large bowl, and keep in fridge until needed.
Fish Tacos & Chipotle Cream
Recipe found at:http://www.foodnetwork.com/recipes/ellie-krieger/fish-tacos-with-chipotle-cream-recipe/index.html
For the Chipotle Cream:
2 tbsp mayonnaise
2 tsp adobo sauce
1/2 C plain nonfat yogurt
* Drain yogurt over a strainer lined with paper towel until thick, about 20 minutes
*Mix yogurt with mayonnaise & adobo sauce
* Cover & keep in fridge until needed
For the Fish(enough to make 2-3 tacos)
3 tilapia fillets
2 tbsp olive oil
2 tbsp fresh lime juice
salt & pepper
* Mix the oil, lime juice, and salt & pepper
* Pour marinade over tilapia fillets, and let sit for 20 minutes
* Cook fish over medium heat on grill pan ( I used a griddle and it was fine) for 3 minutes per side until cooked through
* Set fish aside for 5 minutes & then flake fish with a fork
Putting it all together
*lay down a flour or corn tortilla on a plate
* lay down 1 tbsp of chipotle cream on one side of the tortilla
*on the opposite side of the tortilla, lay down the fish & top fish with the salsa
*Roll it all up like a taco and you've got yourself a fish taco!
But really who would be mad if
they got this dish served to them?
Thoughts on the dish: This dish really surprised me. I wasn't sure how I would feel having a taco without traditional meat (beef or chicken). I have to admit though this dish blew the traditional taco out of the water. The combination of flavors in this dish was unbelievable. The fish has a nice seasoning after being in the marinade mixture, but it doesn't overpower the dish whatsoever. I may not have left the black bean salsa in the fridge for as long as I could have, but the amount of flavor that developed in one hour was a pleasant surprise. The combination of the tomato, onion, and black beans was awesome, but to me the real kicker was the cilantro. To have that fresh herb in the mix really brought the salsa to another level. The chipotle cream brought a little spice to the dish without overwhelming your palate. I didn't miss traditional meat at all, and would recommend this to meat eaters and non meat eaters alike. I said I would make two dishes today, but I really wanted to get this blog post up quickly so I will make my second dish on Monday. Stay tuned next time for a Turkey Burger with Balsamic Arugula and Goat Cheese.
See you all next time & thanks for reading!
Thanks again for checking out my blog. I appreciate everyone who takes the time to read it, and hope you enjoy my recipes, tangents, and various life goals I share. Once again, if you have tried to make a dish featured in this blog let me know how it turned out! Also, if you have any suggestions as to what I should try to make, hit up the comments section and tell me. I'm all ears.
Now that summer is quickly approaching, I'm always on the lookout for fresh ingredients to make simple dishes. Today I found out these dishes can be prepared when i made my Fish Tacos with Black Bean Salsa & Chipotle Cream. It may sound like a lot of work but honestly it was a simple dish to prepare. You can make the chipotle cream & salsa ahead of time, and when you're ready, cook up the fish. Put all the components together, and you've got yourself a lunch, dinner, or maybe even a midday snack. Here's how I made it.
Black Bean Salsa
Recipe found at : http://www.foodnetwork.com/recipes/paula-deen/black-bean-salsa-recipe/index.html
*Note: The recipe states to let the salsa sit overnight to let all the flavors meld together, but if your like me, you don't always plan ahead of time. I made the salsa today, let it sit for an hour, and it was still extremely flavorful. No matter how long you let it sit, the salsa will still taste great. Also, I didn't pay attention to how much the recipe yielded( 12 servings) so I will be having a lot of chips & salsa this week. If you don't want all 12 servings, scale back the recipe. Here are the list of ingredients I used:
2 (15 oz) cans black beans, rinsed & drained
1 (17 oz) package frozen corn, thawed
2 lg tomatoes, seeded & diced
1 sm red onion, diced
1/4 C chopped cilantro
2 tbsp lime juice
1 tbsp red wine vinegar
salt & pepper
*Toss all ingredients together in a large bowl, and keep in fridge until needed.
Fish Tacos & Chipotle Cream
Recipe found at:http://www.foodnetwork.com/recipes/ellie-krieger/fish-tacos-with-chipotle-cream-recipe/index.html
For the Chipotle Cream:
2 tbsp mayonnaise
2 tsp adobo sauce
1/2 C plain nonfat yogurt
* Drain yogurt over a strainer lined with paper towel until thick, about 20 minutes
*Mix yogurt with mayonnaise & adobo sauce
* Cover & keep in fridge until needed
For the Fish(enough to make 2-3 tacos)
3 tilapia fillets
2 tbsp olive oil
2 tbsp fresh lime juice
salt & pepper
* Mix the oil, lime juice, and salt & pepper
* Pour marinade over tilapia fillets, and let sit for 20 minutes
* Cook fish over medium heat on grill pan ( I used a griddle and it was fine) for 3 minutes per side until cooked through
* Set fish aside for 5 minutes & then flake fish with a fork
Putting it all together
*lay down a flour or corn tortilla on a plate
* lay down 1 tbsp of chipotle cream on one side of the tortilla
*on the opposite side of the tortilla, lay down the fish & top fish with the salsa
*Roll it all up like a taco and you've got yourself a fish taco!
they got this dish served to them?
Thoughts on the dish: This dish really surprised me. I wasn't sure how I would feel having a taco without traditional meat (beef or chicken). I have to admit though this dish blew the traditional taco out of the water. The combination of flavors in this dish was unbelievable. The fish has a nice seasoning after being in the marinade mixture, but it doesn't overpower the dish whatsoever. I may not have left the black bean salsa in the fridge for as long as I could have, but the amount of flavor that developed in one hour was a pleasant surprise. The combination of the tomato, onion, and black beans was awesome, but to me the real kicker was the cilantro. To have that fresh herb in the mix really brought the salsa to another level. The chipotle cream brought a little spice to the dish without overwhelming your palate. I didn't miss traditional meat at all, and would recommend this to meat eaters and non meat eaters alike. I said I would make two dishes today, but I really wanted to get this blog post up quickly so I will make my second dish on Monday. Stay tuned next time for a Turkey Burger with Balsamic Arugula and Goat Cheese.
See you all next time & thanks for reading!
Thursday, May 10, 2012
Chocolate Chip Cookies With A Twist
Hello everyone,
I couldn't just make one dessert yesterday, so I decided to make two. What I made was a throwback to my high school food & nutrition class. I took the class my junior year of high school, and the class really made me want to go into a food/nutrition related field. I knew that I wouldn't want to make the lifetime commitment as a chef to 80 hour work weeks and missed holidays. This realization helped guide my decision to major in nutrition which I am very passionate about. I'm always on the hunt to make recipes healthier, but still flavorful. In the future, I would love a career where I can use my nutritional science expertise to explain why certain foods are good for you, and how to make delicious dishes with those ingredients. Teaching healthy cooking classes would be an awesome fit and hopefully I'll find a career in it. Since you never know who may be reading this blog (hi mom), I would also just like to say my dream job would be to teach healthy cooking on the food network so if anyone from the FN is reading this, YES I WILL COME WORK FOR YOU. Now that I've shared my life goals with you, you may ask what does healthy cooking have to do with your dish? The answer is..very little. Basically my reminiscing on my high school class led me to share my aspirations with the blogosphere. Now getting back to the point, in my high school food & nutrition class we made outstanding Chocolate Chip Pudding Cookies. We had so many leftovers that I brought some into my spanish class. They were such a hit that people actually told me I should open a bakery. This compliment went to my head and I proceeded to spend the next 55 minutes of spanish toying with the idea of making said bakery dream come true. I realized that maybe a bakery wasn't in the cards right now, but I had an awesome recipe on my hands. I've kept the recipe for these cookies on me for over 2 years, and am now ready to share with all my readers the recipe for
Chocolate Chip Pudding Cookies
1 & 3/4 C flour
1 tsp baking soda
1 C butter (room temp)
1/4 C white sugar
3/4 C brown sugar
1 pkg JELLO Instant Pudding Mix (Vanilla)
1 tsp vanilla extract
2 eggs
12 oz pkg chocolate chips
* In a medium sized mixing bowl, combine flour & baking soda
* In a separate, larger mixing bowl, beat the butter, both sugars, pudding mix, and vanilla extract until creamy.
*Beat the 2 eggs into the butter and sugar mixture
*Gradually add the flour mixture into the butter and sugar mixture with a wooden spoon.
* Stir in the chocolate chips, the batter will be very stiff
* Drop by rounded tsp on ungreased baking sheets
* Bake at 375 degrees for 8-10 min
*Enjoy
Don't these look awesome?
Thoughts on the recipe: I like to bake these cookies until the 9 minute mark. I will warn you that when they come out of the oven, the cookies will feel raw on top. That is ok! The pudding gives the cookies a cake like texture in the middle (awesome) & they might not feel completely cooked through. Let them sit for 15 minutes, and you will realize they are cooked through. Then when you eat one you will realize that they blow store bought cookies out of the water. Definitely give these cookies a try. They've stayed in my memory for 2 years, and hopefully they will stay in yours too.
I couldn't just make one dessert yesterday, so I decided to make two. What I made was a throwback to my high school food & nutrition class. I took the class my junior year of high school, and the class really made me want to go into a food/nutrition related field. I knew that I wouldn't want to make the lifetime commitment as a chef to 80 hour work weeks and missed holidays. This realization helped guide my decision to major in nutrition which I am very passionate about. I'm always on the hunt to make recipes healthier, but still flavorful. In the future, I would love a career where I can use my nutritional science expertise to explain why certain foods are good for you, and how to make delicious dishes with those ingredients. Teaching healthy cooking classes would be an awesome fit and hopefully I'll find a career in it. Since you never know who may be reading this blog (hi mom), I would also just like to say my dream job would be to teach healthy cooking on the food network so if anyone from the FN is reading this, YES I WILL COME WORK FOR YOU. Now that I've shared my life goals with you, you may ask what does healthy cooking have to do with your dish? The answer is..very little. Basically my reminiscing on my high school class led me to share my aspirations with the blogosphere. Now getting back to the point, in my high school food & nutrition class we made outstanding Chocolate Chip Pudding Cookies. We had so many leftovers that I brought some into my spanish class. They were such a hit that people actually told me I should open a bakery. This compliment went to my head and I proceeded to spend the next 55 minutes of spanish toying with the idea of making said bakery dream come true. I realized that maybe a bakery wasn't in the cards right now, but I had an awesome recipe on my hands. I've kept the recipe for these cookies on me for over 2 years, and am now ready to share with all my readers the recipe for
Chocolate Chip Pudding Cookies
1 & 3/4 C flour
1 tsp baking soda
1 C butter (room temp)
1/4 C white sugar
3/4 C brown sugar
1 pkg JELLO Instant Pudding Mix (Vanilla)
1 tsp vanilla extract
2 eggs
12 oz pkg chocolate chips
* In a medium sized mixing bowl, combine flour & baking soda
* In a separate, larger mixing bowl, beat the butter, both sugars, pudding mix, and vanilla extract until creamy.
*Beat the 2 eggs into the butter and sugar mixture
*Gradually add the flour mixture into the butter and sugar mixture with a wooden spoon.
* Stir in the chocolate chips, the batter will be very stiff
* Drop by rounded tsp on ungreased baking sheets
* Bake at 375 degrees for 8-10 min
*Enjoy
Thoughts on the recipe: I like to bake these cookies until the 9 minute mark. I will warn you that when they come out of the oven, the cookies will feel raw on top. That is ok! The pudding gives the cookies a cake like texture in the middle (awesome) & they might not feel completely cooked through. Let them sit for 15 minutes, and you will realize they are cooked through. Then when you eat one you will realize that they blow store bought cookies out of the water. Definitely give these cookies a try. They've stayed in my memory for 2 years, and hopefully they will stay in yours too.
The Bar Life
Hi Blog Readers
Thanks once again for checking out my blog. I know I don't post a lot of dessert recipes on here. To be honest I don't eat dessert alot, and try to eat relatively healthy. However, when I crave something sweet I can't resist. One dish I decided to make yesterday were Raspberry Shortbread Bars. They are sweet, crumbly, shortbread bars that I think most people will love. This is an awesome recipe because you can easily substitute the raspberries for your favorite fruit filling. For example, the original recipe is made with cranberries, but I've even made these bars with a lemon filling. You really can't go wrong, and the possibilities are endless. The recipe for the bars were found at http://www.joyofbaking.com/barsandsquares/CranberryShortbreadBars.html
and I think anybody who makes these bars won't be disappointed.
Raspberry Shortbread Bars
*Preheat oven to 375
Raspberry Filling:
8 oz fresh raspberries
2/3 C white sugar
3 tbsp water
* Boil the above ingredients for 5 minutes until thick & syrupy. Set aside & let cool while you make the shortbread.
Shortbread Crust:
2 C all purpose flour
2 tbsp cornstarch
1/4 tsp salt
1 C unsalted butter, room temperature
1/3 C light brown sugar
1 tsp pure vanilla extract
* In one medium sized bowl, whisk the flour, cornstarch, and salt.
*In a second medium sized bowl, with an electric mixer, beat butter until smooth. Add sugar, and beat until smooth. Finally, beat in the vanilla extract.
* Stir the flour mixture into the butter/sugar mixture until incorporated
Putting it together:
*Press 2/3 of the shortbread into the bottom of a 9x9 pan sprayed with non stick cooking spray
*Evenly spread the raspberry filling over the shortbread, leaving a 1/4 in border
*Crumble the remaining shortbread dough over the top of the raspberry filling
*Lightly press the dough into the filling
*Bake at 375 for 30 min or until golden brown on top
* Remove from oven, cool, cut & serve
Try these. You won't regret it.
Thoughts on the recipe: I think these raspberry bars are an awesome dessert. The dough is nice and crumbly when you take a bite, and the raspberry filling is very flavorful with so few ingredients. When I make these I normally get 8 bars the size of the ones in this picture. This recipe is so simple that it would be easy to double the recipe & bake 2 batches. Also, you could make the dough and filling ahead of time, and bake off the bars when your ready. I recommend trying out this dish, and let me know if you try any other fruit combinations that work. Enjoy.
Quick and Easy Breakfast
Hello blog readers!
Normally throughout the school year I have a minimal amount of time to eat breakfast. I usually don't stray away from the bowl of cereal or bagel & peanut butter. Lucky for me, it is no longer the school year, and I can spend more time making breakfast. This is what I decided to do yesterday. Now I am a huge fan of going out to breakfast and eating my share of omelettes, muffins, and pancakes. However, sometimes I just want a delicious breakfast that I can make at home. In the time that it would have taken me to drive to a restaurant, I made a very simple
Scrambled Eggs with Toast & Sausage
This dish is nothing fancy, but it is a nice way to stray away from the usual breakfast you have at home. I made the dish from start to finish in 15 minutes (which is much less time then it would have taken to go out & eat). It was simple to make & here's how.
Ingredients
4 eggs
Splash of Milk
Salt & Pepper to taste
grated cheddar cheese
Your favorite brand of bread
Frozen sausage links
* Mix eggs with milk, salt & pepper
*Spray medium sized skillet with Pam Cooking Spray/Oil
*Heat eggs over medium/medium low heat until scrambled
*When the eggs are almost finished cooking, toast the bread & cook the sausage links as the package directions state
* Plate the sausage on the side of the plate, add the toast, top with the eggs, and garnish with cheddar cheese
*Enjoy
This can be all yours in less then
15 minutes!
Thoughts on the recipe: This recipe isn't suppose to be anything out of the ordinary. Instead, hopefully it will be inspire some of you to try cooking simple breakfast dishes at home. While it is enjoyable to go out to breakfast with friends, there's no reason you can't create an awesome breakfast in your own home. I really liked the eggs, toast, and sausage & I did not regret switching from the usual bagel & peanut butter!
Normally throughout the school year I have a minimal amount of time to eat breakfast. I usually don't stray away from the bowl of cereal or bagel & peanut butter. Lucky for me, it is no longer the school year, and I can spend more time making breakfast. This is what I decided to do yesterday. Now I am a huge fan of going out to breakfast and eating my share of omelettes, muffins, and pancakes. However, sometimes I just want a delicious breakfast that I can make at home. In the time that it would have taken me to drive to a restaurant, I made a very simple
Scrambled Eggs with Toast & Sausage
This dish is nothing fancy, but it is a nice way to stray away from the usual breakfast you have at home. I made the dish from start to finish in 15 minutes (which is much less time then it would have taken to go out & eat). It was simple to make & here's how.
Ingredients
4 eggs
Splash of Milk
Salt & Pepper to taste
grated cheddar cheese
Your favorite brand of bread
Frozen sausage links
* Mix eggs with milk, salt & pepper
*Spray medium sized skillet with Pam Cooking Spray/Oil
*Heat eggs over medium/medium low heat until scrambled
*When the eggs are almost finished cooking, toast the bread & cook the sausage links as the package directions state
* Plate the sausage on the side of the plate, add the toast, top with the eggs, and garnish with cheddar cheese
*Enjoy
15 minutes!
Thoughts on the recipe: This recipe isn't suppose to be anything out of the ordinary. Instead, hopefully it will be inspire some of you to try cooking simple breakfast dishes at home. While it is enjoyable to go out to breakfast with friends, there's no reason you can't create an awesome breakfast in your own home. I really liked the eggs, toast, and sausage & I did not regret switching from the usual bagel & peanut butter!
Tuesday, May 8, 2012
Conquering Chili
Hello blog readers
As of last Wednesday at around 9 AM, I have been on summer break. While I've enjoyed lounging around, sleeping, and watching tv all day I'm very excited to get back into the kitchen & cook. Once I got home from break I thought about the dishes I wish I was able to make throughout the year but didn't have the opportunity (why don't dorm rooms have built in kitchens?). One of those dishes I wish I had been able to make was chili. It's always a favorite dish of mine to make in the winter to warm up on a cold day. At college when it was a cold day, I had to rely on some lackluster soup from the dining hall. Clearly one option is superior then the other. The chili I make in the winter is comforting, tomato based, and hearty. With summer right around the corner I wanted to try my hand at a chili that was still hearty and comforting, but a little bit lighter. Lucky for me I found an awesome recipe and decided to make
White Bean and Chicken Chili
Note: The recipe I used to make the chili can be found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html . The following list of ingredients are what I chose to include from the original recipe.
As of last Wednesday at around 9 AM, I have been on summer break. While I've enjoyed lounging around, sleeping, and watching tv all day I'm very excited to get back into the kitchen & cook. Once I got home from break I thought about the dishes I wish I was able to make throughout the year but didn't have the opportunity (why don't dorm rooms have built in kitchens?). One of those dishes I wish I had been able to make was chili. It's always a favorite dish of mine to make in the winter to warm up on a cold day. At college when it was a cold day, I had to rely on some lackluster soup from the dining hall. Clearly one option is superior then the other. The chili I make in the winter is comforting, tomato based, and hearty. With summer right around the corner I wanted to try my hand at a chili that was still hearty and comforting, but a little bit lighter. Lucky for me I found an awesome recipe and decided to make
White Bean and Chicken Chili
Note: The recipe I used to make the chili can be found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html . The following list of ingredients are what I chose to include from the original recipe.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
Procedure (also explained in the recipe on foodnetwork.com, my steps may be a little different)
*Mix the spices (salt,cumin,oregano,chili powder) and set aside in a small bowl
*Pour 2 tbsp of the oil into a lg heavy bottom saucepan & heat over medium heat
* Dice one yellow onion & cook over medium heat for about 5 min until translucent
* Mince garlic and cook for 30 seconds
* Add the chicken and the spices at the same time
* Cook chicken until cooked through
* Stir in 3 tbsp of flour
*Add the beans, corn, chicken stock, red pepper flakes
* Bring entire mixture to a simmer & simmer for about 60 minutes until mixture has thickened. The liquid should reduce by half.
to garnish
I am a firm believer in the fact that you cannot have chili without sour cream. I love the flavor it adds and I always include it on top of my chili. To go the extra (but easy) step, I decided to include potatoes in the garnish. I love potatoes in all forms whether it be mashed, baked, or even as a potato pancake. For this dish I decided to roast them & the recipe for my Awesome Roasted Fingerling Potatoes can be found below.
Awesome Roasted fingerling potatoes
* Lay fingerling potatoes on a baking pan
* Toss with oil, salt, and pepper
* Bake at 450 for 30 min
That's it. Essentially you do a minimal amount of work for an awesome result.
FINALLY: TO PUT THIS DISH TOGETHER
Slice a fingerling potato into small rounds
Ladle the chili into a bowl
Dollop the chili with sour cream and garnish the sour cream with the potato rounds on top
A delicious dish in all it's glory.
Thoughts on the recipe: I am in love with this dish. I wasn't sure how I would like it compared to a chili made with tomatoes, but I think I like this more. What makes this dish extraordinary is the combination of spices. The cumin is a warm, earthy spice while the oregano gives the chili an italian kick. The dish is rounded out by the subtle heat of the chili powder. While making this chili, and reflecting back on other times I've made chili, I think I've learned a cardinal rule. The rule is LET CHILI SIT. I thought the chili was awesome when it was done simmering, and then I tried it again a few hours later. By this time the ingredients melded together even more, and the flavors intensified. Next time I make this chili (aka this week), I am going to make it a day ahead of time, resist the urge to eat 5 bowls of it, let the flavors intensify, and then proceed to eat 5 bowls the next day.
Thanks for reading this post! I will make sure to keep cooking throughout the summer and share my kitchen adventures with you. If you try any of the recipes featured on this blog let me know how they turn out.
See ya next time!
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