Garlic Green Chile BBQ Sauce
All of this sunshine has been great for pool days and barbecues. It has also had me inside in the air conditioning experimenting with sauces to barbecue with. I am obsessed with the basil cream sauce that I originally made for my Roasted Tomato & Basil Turkey Burgers, but I also wanted to come up with some new barbecue sauce ideas. I love making barbecue sauces because they are so easy to make yourself and you can add what ever you want to them to create a new, unique sauce.
Breakfast Pizza
Now that I have my easy flatbread recipe, I have been experimenting with its multiple uses. I am a big fan of breads for breakfast, so I decided to make a breakfast pizza with the flatbread. Beware, these pizzas are very filling, I only ate half and saved the other half for breakfast the next day!
Buttermilk Biscuit Cinnamon Buns
Last weekend, we went to San Francisco for my 21st birthday (restaurant reviews coming soon!); it was a blast! The only problem before leaving was that I didn’t own “city-type” clothes. I had to go buy a few new tops that would be club worthy. The first place I passed as I walked into the mall was Cinnabon. The smell that comes from that place makes you melt immediately as you walk in. It always takes everything I have not to stop and get one! I don’t know what it is about cinnamon buns but they are just so addicting.
Throwback Thursday: Chicken & Zucchini Baked Ziti
I moved out of my apartment in Breckenridge today to move back to Boulder. Only one more semester of school in Boulder until I get to start culinary school! I am going to miss living in the mountains, the beautiful views from my front porch, the pace of life, and the cool weather. The one thing that I won’t miss about that apartment is the tiny piece-of-junk kitchen. When we first moved in, our stove would spark and pop every time we tried to turn it on- no it was not gas! This week’s Throwback Thursday recipe was made during this time, when I was afraid to cook anything on the stove. Instead I boiled the water for the pasta in the microwave to cook it!
Roasted Garlic Flatbread
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!
Feta-Basil Bison Burgers
Poolside grilling is always a good time. I like to make burgers when grilling at the pool because they are easy and don’t need a plate. I have made these bison burgers a few times in the last week and they have been a hit each time. Bison has a higher protein and mineral content per calorie than many other meats. I like bison burgers because they are a little bit healthier than regular beef burgers, but still give you a similar flavor.
Fruity Vanilla Creme Tart
It really doesn’t get much better than eating a cool, creamy tart with juicy fresh fruit on a hot summer evening. A few friends and I had a delicious bison barbeque this past week. We had one dish after another until we could hardly eat anymore… but then came the dessert. Consumption of this dessert took place around my kitchen counter with moaning, mmm’s and oh my god’s coming from stuffed faces.
Throwback Thursday: Sesame Chicken Chow Mein
I have finally transfered almost all of my old recipes to my new blog, only one or two more Throwback Thursdays after this one. I am going to start a new weekly theme idea once Throwback Thursdays are over. I would love to hear your input about what you would like to see. I was considering a few things. First, I was thinking about focusing on a different country each week and discussion the traditions, flavors and any other interesting things behind the culture. The other idea I had was to really focus on the senses, since that is what my blog is really about. I was considering zoning in on a different sense description each week and showing how it is represented in certain recipes. For example, I would use the word “tangy” one week and discuss what that really means and give you a recipe that really represents what the word “tangy” means. Please let me know what you think of these ideas and let me know if you have any others that you would like to see!
Greek-Style Mahi Mahi
I just realized that most of my fish recipes are for Mahi Mahi, but pretty much any white fish can be substituted for most of my recipes that use Mahi Mahi. I personally just use Mahi Mahi because I live in the mountains in the middle of Colorado and don’t have a very large seafood selection. Those of you who live on the coast are very lucky! While I was living in New Zealand last summer, I loved going to the farmer’s market every Sunday and buying fresh fish off the fishing boats.
Sun-Dried Tomato, Flank Steak & White Bean Stew
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
