Chicken Fettucini w/ Tarragon Cream Sauce
…Because everybody needs a rich, fatty, comforting meal every now and then. This dish is truly decadent. The tarragon cuts through the creamy sauce with its intense anise-like herbal flavor. The fettuccini noodles are the perfect noodle for a dish like this, because they have a ton of surface area to soak up the sauce. Leave out the chicken to make this a (very rich) vegetarian option.
Spinach Artichoke Chicken Pot Pie
Have you ever heard people say, “Go home Mother Nature, you’re drunk”? Well, that is how springtime in the mountains tends to feel. After a stint of 50F+ weather, we are back to a gloomy rainy/snowy week. The kind of weather that makes you just want to curl up on the couch with a good book.
Eloté Pasta con Chipotle Alfredo
Yes, more corn. I love using in-season fruit and vegetables because the flavors are just so much better. Sometimes, this means eating the same thing for an entire week. Anybody who has ever grown their own zucchini knows what I am talking about!
Creamy Polenta w/ Blueberry Corn Relish & Pork
Wow, has this sunshine been great! Every sunny summer day in the mountains makes up for an entire week of rain/snow. Everything has gotten so green, my plants are all finally growing and the farmer’s markets have started. Life is good. I have been enjoying the abundance of fresh product as well!
Wild Rice & Vegetable Stew
I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
Featured Foodie Friday: QlinArt
Just a quick Hawaii update before I introduce our awesome guest blogger for today. I have finally moved in and (I think) got everything I need- i.e. bedding, my sweet air mattress, a bike, a surfboard, staples- after spending almost all the money I had to get me on my feet. Keep your fingers crossed for my stage at Morimoto Waikiki tomorrow night! It is so great here, everyone seems super nice and the weather WAY beats Colorado’s freezing winter! Although I will admit I’ve got quite the sunburn at the moment, that’s OK though. As for our guest blogger today, I would like to introduce you to Quynh from QlinArt whose blog is perfect for today, because much of the food here in Hawaii also has a lot of Asian influence. She has quite a cool background and not-to-mention awesome photography, so check her out:
Spicy, Creamy Green Lentil Casserole
Creamy Garlic Seafood Soup
The second I thought spring had arrived, we got a huge snow storm. I guess that’s Colorado for you… With the cold weather back, I decided to make another new soup. Once again, Cooking Light magazine has provided me with another delicious recipe. I love avocado, but I had never thought of putting it in my soup before! Using skim milk in this recipe makes it healthier, but you can always use heavy whipping cream if you prefer… see I can do comfort food and healthy at the same time! 😉
