Crispy Baked Salmon w/ Avocado Remoulade
It is official. I am done with college assignments for EVER! I am so excited to be done. Without school to think about, I was able to cook up a storm last weekend while dog sitting for my parents’ 8-month-old golden retriever, Ellie. The great thing about cooking in my mom’s kitchen is that her pantry is always stocked and she has the greatest food photo lighting tools and accessories. This recipe was a little experiment that I did with my avocados while there.
Salmon w/ Crab Mash & Split Pea Gravy
Being a food blogger is great. I get to share my delicious recipes with all of you great people, plus I have them all stored in one handy place. I also get to participate in cool things like the Driscoll’s berry twitter event and Secret Recipe Club. On top of all that, I get to look at other food blogs constantly, all filled with AWESOME recipes. I have a notepad on my desktop that has been filling up with links to recipes that I “must” make. It is hard trying to think up your own original recipes sometimes when you are surrounded by so many other delicious ones! I have been on a spree lately making all sorts of things from other bloggers. This specific recipe is from one of my favorite blogs, Taste With the Eyes. She has complex recipes with awesome food photography.
Italy Pt. 3- Cooking at the Castle
Finally, to the cooking part of my cooking trip! We headed to a small town called Spongano the morning after our welcome dinner in Lecce. This is where the castle was located. Some people may call this a manor house, but call it what you want. There were like 20 bedrooms and bathrooms and an awesome pool and a garden filled with all sorts of fruit trees… I’d call that a castle. (Also, thanks to my mom, the host of the trip, for most of these photos! I was too preoccupied to take pictures most of the week. If you think you would like to go on this trip next time she takes people, check out her site here!)
Breaded Zucchini & Eggplant Pasta w/ Chive-Basil Pesto
The fall has begun to roll in and the garden veggies just keep on coming. It is kind of nice hardly ever having to go to the grocery store. Instead, I get to walk into my garden and look around for what my next meal is going to be. The spaghetti squash have also begun to grow and there are tons of tomatoes waiting to turn. Of course, the zucchini has been endless as well. I also got a lot of eggplants from my mom’s farm, so I decided to make this dish using my homegrown herbs and veggies. Here is the continuance of my never ending zucchini recipes.
Zucchini Wrapped Mahi Mahi w/ Tomato Aioli
Have you ever had your freezer melt and lose all of your food? Well, this almost just happened to me. I had all of my proteins in the basement freezer, including a bag of salmon, a bag of shrimp, a bag of mahi mahi, a 3 lb tri-tip, 2 strip steaks, 1 pack of bacon and 6 chicken breasts. While cooking dinner last week, my roommate came upstairs with a bag of dripping, melted, rotten bananas in her hand saying, “You might not want to eat anything in that freezer down there….” Of course, I immediately panicked. Luckily, the door hadn’t been open long enough to melt all of the proteins; I only lost the pack of bacon and two strip steaks. Now all of my proteins have a new home in my mini fridge freezer.
Strawberry Vinaigrette
I don’t want to jinx it, but I think the summer heat is finally dying out; of course now that I said that it will probably be over 90 next week. That’s ok though because you need a few more hot sunny days to try this sweet vinaigrette recipe! I got the idea from the blog Coconut & Lime and figured it would be perfect for a nice sweet summer salad.
Grilled Eggplant & Bok Choy w/ Korean BBQ Sauce
Where did the summer go? I can’t believe I started school last week, all of three classes… I am taking ceramics for non-majors, photography for non-majors and advertising campaigns; rough I know. Between working and classes, I have hardly had any free time. I wanted to post this recipe before August was over because August is Colorado Proud month and the ingredients in the recipe are all from local organic Colorado Farms. Even more exciting news, my recipes are now being indexed on the Door to Door Organics website! Door to Door Organics is a great program in Colorado that delivers boxes of organic food to your doorstep. Their website then has a recipe collection that will find recipes customized for you, based off your box. It is a really cool idea and helps people eat healthy, locally and organically. They are allowing me to give you a 40% discount off their boxes if you are interested too! Just go to their site and enter “savourthesenses” as the code. The program is offered in Colorado, Kansas City, Chicago and Michigan.
Spinach-Cilantro Pesto
In only a year, my olive oil collection has grown substantially. I seem to accumulate nice olive oils, then never use them. I always just buy the massive bottles from Costco to use instead. The other day my mom mentioned to me that she only had nice olive oils left, so she was only going to use them. I think I have some sort of mental block that I should save them for a “special occasion”. When will there ever be an olive oil special occasion? This has brought me to the decision that I am going to use my nice olive oils as well. I have begun using the oil that my mom got from her adopted olive farm, my chile infused olive oil from New Zealand (summer 2010!), a lemon olive oil, as well as my new DEVO Cilantro and Roasted Onion infused olive oil. When I heard of this DEVO oil, I was instantly intrigued. I had never heard of such an interesting flavor infusion- I had to try it! DEVO also has many other interesting infused oils, check them out!
Cuban Mojo Pork Chops
When I first heard “pork chops with mojo”, Austin Powers came to mind. I thought it was just someone trying to talk up their own pork chop recipe. I didn’t realize that “mojo” is actually a culinary term, a pretty great term at that. “Mojo” sauces originated in the Canary Islands, but have evolved and become a part of many different ethnic cuisines. In this recipe, my mojo sauce is a Cuban version. I had some delicious pork chops from the farm that my mom belongs too and wanted to put them to good use.
Tequila Marinated Tri-Tip w/ Avocado Cream Sauce
At my Foodbuzz 24×24 party, I made a tri-tip for the entree.
The Best Tri-Tip Steak Marinade!
The tri-tip marinade was made of tequila, soy sauce, olive oil, cilantro and much more. Marinating it for a whole day made it nice and juicy for my guests. With this, I made an avocado cream sauce to serve over the top. I had seen a recipe for this type of thing earlier on For the Love of Cooking and was waiting for my chance to make it. It is similar to guacamole, but I added sour cream along with red wine vinegar to make it into more of a sauce.
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