Adobo chicken stole my heart in Hawaii. I worked in a kitchen with two Filipino boys and one of their mothers for the second half of my time living in Honolulu. I will never be able to recreate their delicious adobo (should have gotten a recipe!)- especially since I don’t see myself buying chicken livers anytime soon; although that might have been the secret touch.
We survived the Holidays! Sorry I have been MIA for a while. The Holidays are the busiest time of the year for a Catering Liaison; but we survived and are now enjoying the normal chaos of ski season in the mountains. There hasn’t been much snow, but it has been pretty cold! We have been eating a lot of comfort food, but are still trying to balance it with healthier options.
As the cool weather becomes more common, I find myself wanting to sit and sip my tea slowly. The idea of a big extravagant dinner is not always there. Sometimes it is better for the classics. Roasted chicken reminds me of my childhood. For me, it’s hard to beat a nice crunchy piece of chicken skin.
Hello everyone! Welcome back, can you believe it is 2013?! This is the first year that I have decided NOT to make a resolution. My mom was talking about New Years Resolutions and it made me realize how often (for the most part) our own resolutions fade away each year. Last year my New Years resolution was to quit consuming so much processed sugar; I forgot about that one in a matter of months. I still try to consume as few GMOs as possible, but it is hard to not consume sugar when you are a culinary student who is also working during the day most of the time. So this year my “resolution”, if you want to call it that, is that this year is the first year of the rest of my life and it is going to be the most epic year yet. I graduate culinary school and will travel the world and discover where I belong, as well as start my career in the field of my dreams, as a chef!
Sometimes my wandering mind actually provides me with great ideas. The other day I was thinking about sandwiches and had an epiphony; garlic bread as the base of the sandwich. Boom. Why didn’t I think of this earlier? What is not to love about adding the deliciousness of garlic bread to a sandwich. I think I should get my food truck up and running asap before my genius ideas get stolen! 😉
I have stuck to my resolution to bake more bread. I have decided to start with a very easy bread that doesn’t take long to rise or bake- flatbread. I loved eating the flatbreads while working at Noodles and Company, if I had known they were this easy to make I would have made them at home earlier!
Until about two weeks ago I had always bought canned artichokes. My friend Kelcey and I decided to make a delicious vegetarian dish after planting our new garden and wanted fresh veggies for this recipe, so I decided I would buy fresh organic artichokes. Little did I know that trimming an artichoke is no easy task. We completely butchered two organic artichokes and ended up having to purchase canned ones in order to finish the dish. Another downfall to our dish was that we topped the bread with way too much cheese, which kept it from getting crispy and left us with a soggy bread topping… Not the most appealing. So here’s to round two!
Since I have come home from Africa, I have had a serious case of the travel flu. I’m sure many of you had come down with this bug at some point in your life. You know that feeling when all you can think about is traveling and you would just love to get out and explore, just be anywhere but here. Well this time it has hit me hard. I have been planning my around the world trip for two and a half years from now. I have also been trying to squeeze some sort of trip in for the meantime.
As many of you know, the world of food blogging is huge. How can you follow all the good food blogs there are? The answer is you can’t, there are just too many! So this brings up the crucial question- how do you get people to read and follow your own blog when you are just a tiny ant in the food blogging universe? Maybe the answer is in the recipes; but what kind will people want to read- healthy, hearty, easy, quick, gourmet? Or maybe the answer is in the writing; maybe your witty sense of humor or helpful information will win you followers. Personally, I think these two things are important, but every food blog reader has different tastes and personalities. You can never meet everybody’s standards. You need to be yourself and post what you want, and the way to still gain followers when doing this? I believe it’s all in the photos.
This week the weather has gotten nicer and it is starting to feel a bit more like summer, finally! The sunshine and warm weather has caused a shift in my food cravings; I’m sure many of you experience the same thing each season. For me, warm weather makes me crave light food and summery flavors, such as citrus.
These individual dishes are light, and not to mention kind of cute! They are great for a dinner party. It does not take long to make and the individual gratins make serving much easier. This recipe is very light and healthy, perfect for summer. The balsamic vinegar gives a great tangy kick to the dish as well. I also baked some extra tomato slices to drizzle with balsamic and serve with the dish. These go great served with roasted asparagus with lemon or a nice salad.