I don’t know what you guys think, but so far June has been a bit of a let down weather-wise. Between ceaseless rain and temperatures that refuse to creep into the 70s, I have been pretty disappointed. I mean, is 85 and sunny really that much to ask for? Yeah, I didn’t think so. Continue reading
Over the course of writing this blog, I’ve made it pretty evident that I like to experiment in the kitchen. From my forays into vegan baking to my quest to cook around the world, I’m not afraid to try new things and push myself out of my comfort zone. So when Cinco de Mayo came up, I knew I needed to up my game from beef tacos or an enchilada casserole. Continue reading
When I was younger, there was a Mexican restaurant relatively close to our house. Thinking back, they did have a pretty big menu with a lot of options. However, I always opted for the same exact dish: chicken enchiladas with ranchero sauce. With a side of rice and beans, and chips and salsa, I was quite a happy girl. Sadly, the restaurant has long since closed, and it can be a tad difficult finding a Mexican restaurant I trust being gluten free. After all this time, though, I have finally developed a recipe that replicates those enchiladas I loved so much!
When I was in the fourth grade, I went on a trip to New Orleans. At nine years old, I really didn’t understand much of the allure of the city, but there was one thing I knew without a doubt: I was obsessed with the food. We ate beignets at Cafe du Monde, and crawfish etouffee at some little restaurant off of some little street. We went on a tour where they took us to a bakery for pralines. Everything was so flavorful and tasty, and as a kid, I thought it was the coolest thing ever.
So, we have reached the letter W in cooking around the world. Did you know that there are no countries that begin with W? When I first started this project, I didn’t. Anyway, I wasn’t sure exactly what to do. I could do Wales as a few people had suggested, but we just had the United Kingdom a few weeks ago. Or I could skip it, but that seemed sad. Nope, I decided to make W a wild card. We’d select whatever country we wanted! I left it up to Brendan to pick, and he settled on China. So, authentic Chinese food it was!
I share a lot of recipes on this blog. I know that, and I choose to believe that’s why you awesome readers keep coming back. The recipes I share tend to be my latest culinary experiments: new ideas I’ve had, or things I’ve stumbled across while perusing Pinterest. Yet, there are many things I make that are tried and true staples, things I don’t need a recipe for, the flavors of my childhood. For whatever reason, these meals never really cross my mind to share with you. I guess I think of them as sort of mundane and everyday. However, they are some of my favorite foods. And this ratatouille is definitely on that list!
I don’t know about you, but I have a handful of go-to meals. One of my favorites is fried rice. I almost always have the ingredients on hand, and it’s the perfect way to use up rice I have leftover from one thing or another. It comes together quickly and never fails to satisfy. Yet as much as I adore fried rice, I decided to switch it up a bit by using quinoa this time. And you know what? It was awesome!
Ever since my sister wrote a guest post for me, my husband has been wanting to write as well. I told him that was fine, but there was one caveat: he had to cook something first. Now, to be fair, he makes a mean pancake and his paninis are unrivaled. But, generally speaking, I’m the one who does the cooking, while he’s the one who does the dishes. So unless he wanted to write a post about dish soap, he’d need to get his hands dirty in the kitchen. And that he did! He’s made this dip a few times now, and it’s become a go-to for lazy Sunday afternoons watching football. Without any further ado, I’ll turn it over to Brendan and his buffalo chicken dip!
I don’t know about you guys, but my household is getting VERY excited about the Super Bowl. Despite deflate-gate, my die-hard Patriots fan hubby is pumped. Me, I couldn’t really care less about the game itself, especially now that I’ve been subjected to press conferences by both Tom Brady and Bill Belichick discussing their balls. However, the Super Bowl comes with two wonderful things: fantastic junk food, and creative commercials. So, in gearing up for Sunday, this week is going to feature all sorts of football food recipes!
We were back in the Middle East for the latest installment of Cooking Around the World. According to Wikipedia, Qatari cuisine has been largely influenced by both Indian and Iranian culture. Apart from curry and tikka masala, I don’t know much about Indian cuisine, and I know even less about Iran. However, my research suggested that it was actually largely similar to what I had found for both Kyrgyzstan and Oman. Hoping for something new and exciting, I settled on a lamb dish…until the food store was charging $30 for a piece of meat. That just wasn’t going to happen. Back to chicken stew it was…