I was inspired for this cookies for a cause post by TJ’s sister, Sara, who is turning 29 in September. Sara reached out to us last week and explained that she was going to make her birthday extra special by planning her own personal triathlon which would add up to 29 miles. In addition to this, in lieu of gifts or cards, she wanted to start a GoFundMe campaign to raise money for two families that she’s extremely close with who have been affected by cancer.
For the longest time, my family celebrated St. Patrick’s Day with a feast of corned beef and cabbage. I’ve been trying to reduce my intake of red meat so this year I chose to make a really simple and flavorful cabbage soup in the spirit of the holiday.
With the exceptionally cold nights we’ve been having, nothing could be more satisfying than a warm medley of goodness. This recipe began as a simple split pea soup and turned into a gratifying thick and hearty stew.
I’ve been on a granola cereal kick for a few months now to the point that I’ve run out of cabinet space! Due to the overload, I wanted to use the cereal in a way other than simply in a milk-filled bowl or mixed with my yogurt. The texture of one brand in particular made me think its granola could work well if it was used similar to oatmeal in a cookie. This recipe is a play on that idea.
Strolling through a farmer’s market recently, I had some random memories of taking my cousins to see the Disney/Pixar film, Ratatouille, several years ago. The star was a cute rat that also happened to be a chef. I realize it was just an animated movie with a very imaginative plot … but I remember being pretty impressed with the cooking scenes nonetheless. As the movie title suggested, ratatouille was a highlighted dish. While I looked through the veggies in the market, my whimsical state of mind lead me to creating this recipe.
I had a craving for warm and fruity salsa served over a juicy, grilled something or other. My usual go-to is chicken, but as I was rummaging through my cabinets for marinade ideas, I came across a seasoning packet with a succulent photo of a steak. After that, I was inspired to grab some flank steak and get to work! Continue reading
I went to a food show a few weeks ago and while I wanted to eat everything in sight, I had to pace myself since I have dietary restrictions. Many of my friends do as well, so I tried to hone in on some companies whose products catered to that audience. La Pasta was one of them. Continue reading
There’s a great Mexican place near me with a mouthwatering menu. Unfortunately, I’m limited to what I can order due to my sensitive stomach. One of the options that I normally steer clear of are the chimichangas since they are deep-fried and contain lots of cheese. Instead of continually depriving myself, I figured out a way to prepare them at home without having to suffer from any unpleasant side effects. Continue reading
I recently saw a recipe floating around online for some sort of citrus blueberry bread. I was excited to try and make it since I’m fond of that flavor profile. Unfortunately, my boyfriend is not. In order to meet somewhere in the middle, I came up with my own combination of fruit, nuts and other ingredients to create this recipe instead. Continue reading
I just found out about a new line of simmer sauces and was fortunate enough to obtain some free samples. Since I love playing with food, it was exciting to test the varieties and see what unique and tasty dishes I could come up with, including this one! Continue reading
Sometimes I find Portobello mushroom burgers to be a welcome change from ground meat patties. Not only are they healthier, they’re also extremely juicy and very flavorful…especially when grilled!
I came across a bottle of Vidalia onion vinaigrette dressing which inspired me to throw together this particular marinade for the mushrooms. I didn’t want it to be as sweet as the bottled dressing so I left out any sugar or honey and threw in a few more savory and tangy ingredients instead. The pinch of ground chipotle chile pepper added just the right amount of heat for me, but you can adjust the level to your liking (or leave it out completely).
The vinegar came through pretty strong when the mixture was initially blended. However, its intensity decreased as the ingredients had time to meld together. This marinade would probably be great on other proteins and veggies as well.
I served these Portobello mushroom burgers with Herbed Corn on the Cob and can’t wait to make them again!
2 Portobello mushrooms
3 tablespoons sherry vinegar (or red wine vinegar)
2 tablespoons grape seed oil
1/2 teaspoon ranch seasoning mix
1/4 teaspoon dried dill weed
1/8 teaspoon ground chipotle chile pepper
1 small onion, chopped
3 cloves garlic, sliced
Additional oil of your choice for sautéing
Hamburger buns (or rolls)
Desired toppings: lettuce, tomato, sliced red onion, etc. (optional)
1. Remove stems and carefully spoon out gills from mushrooms. Clean, pat dry and set aside on paper towels to drain remaining moisture.
2. Bring about 1 tablespoon oil to low-medium heat in a small frying pan. Sauté onions and garlic until soft, about 5-6 minutes, and then remove from heat.
3. In a blender or food processor, add sautéed onions, garlic, sherry vinegar, grape seed oil, ranch seasoning mix, dill weed and chipotle chile pepper. Blend on low speed until mixed well.
4. Brush onion and sherry vinegar marinade all over mushrooms and seal in a storage bag. Set aside unused marinade in sealed container. Refrigerate for about 1/2 hour or until ready to grill.
5. Spray or brush grill with a little oil and set to medium heat. Grill mushrooms, occasionally flipping and brushing each side with remaining marinade. Mushrooms should be done in about 7-10 minutes, or until center is tender and juicy when slightly pushed in. Remove from grill, place desired toppings on mushrooms and serve.
Eating “old clothes” doesn’t sound too appetizing, does it? Unless we’re talking about Ropa Vieja! While the literal translation is based upon the meat’s prepared texture, this Cuban stew is simply mouthwatering!
Ice cream can be your best friend or your worst enemy depending on how you look at it. For the longest time, it was the latter of the two for me since I’m lactose intolerant. Even those digestive pills on the market couldn’t help me enjoy a cup of soft serve at the local parlor anymore. So I sadly did without it. In time, I discovered a few lines of non-dairy brands, although there weren’t too many flavor options and the ice cream itself was as hard as a rock! Finally, I decided to just make my own.
Tofu often gets a bad rap, usually due to its texture and bland taste. However, I think all it needs is a little love during the preparation and it can actually be quite delicious. Continue reading
With the warmer weather and sunny days, my taste buds were beginning to crave that crisp, sweet taste of fresh corn. I wanted to create a scrumptious dinner with the kernels being the star of the show. This turned out to be an awesome combo! Continue reading
A classic chicken Cordon bleu is thinly pounded chicken breast wrapped around ham and cheese, breaded and then pan-fried. However, I wanted to try my own spin on the dish by using some Latin-inspired flavors and baking it in the oven. Continue reading
I received a free case of matzo when I went grocery shopping a few weeks ago. Since then I’ve been trying to come up with creative ideas on how to use it in dishes. This was one of them! Continue reading
I visited a new market recently that had a huge selection of beautiful produce. When I returned home I was excited to try a recipe I found in order to use the fresh veggies I picked up! Continue reading
I was in the mood to make a meal inspired by Latin, Mediterranean and Middle Eastern cuisine. When I opened my kitchen cabinet and saw the can of chickpeas (or garbanzo beans), I decided that would be my starting point and then all of the other pieces fell into place! Continue reading
To celebrate St. Patrick’s Day, I decided to throw together my own version of a shepherd’s pie (also known as Cottage pie). It’s not that I don’t like the traditional version of this meat pie with mashed potato crust, I just wanted to have fun adding some flare! Continue reading