A couple of weeks ago, I attended Camp Blogaway, a conference for food and recipe bloggers run by Patti Londre of Worth the Whisk. Special thanks to Christina Peters, of MDR Photography Classes, for telling me about the camp in the first place, and for graciously sponsoring me to attend. The camp, limited to about 100 bloggers, speakers, and sponsors, is held annually at Camp de Benneville Pines, located at about 6,800 feet in elevation in the picturesque San Bernardino National Forest in Southern California. All weekend long, we heard from top notch speakers who spoke about their careers in food, their experiences writing cookbooks and e-books, and their experiences working with PR agencies, literary agents, and brands.
As a regular reader, you’ve probably noticed that I am particularly fond of sugar and butter, which, unfortunately, is not good for me nor my waistline. That’s why I am excited to find recipes as healthy and tasty as this pasta salad. With luscious mangoes, creamy avocados, sweet tomatoes and bell peppers, I’ve found a great way to incorporate more fruits and vegetables into my diet.
Making gourmet pizza at home is easier than you think . . . and a lot of fun, too! The beauty of making it yourself is that there’s more flexibility so you can add all your favorite toppings and it’s usually less expensive than at the pizzeria. After a few tries . . . you’ll probably be hooked and won’t want to wait for your pizza to be delivered!
I don’t like olives at all, but, on the other hand, Chris loves them and keeps our fridge stocked with some type of olives at all times. When I stumbled upon a recipe for chicken which incorporates olive tapenade, I knew he would enjoy it so I had to make it for him. The original recipe calls for roasting a whole chicken and three different types of olives, but I improvised by using what I had on hand – chicken thighs, some canned California green olives, and a big jar of kalamata olives. Continue reading
Liver, or any offal, for that matter, is a polarizing food – you either love it or you don’t. You may think of it as a gourmet delicacy or are completely turned off by it. As you can see, I am firmly in the LOVE IT camp. Today’s post is especially for those who are fans of chicken liver. If you’re not, come back in a couple of days and I’ll have an entirely organ-free recipe for you. As fans, you know that chicken liver, when prepared correctly, is quite delicious and tasty. And, although it is high in cholesterol, eaten in moderation it is nutritious as well, containing a lot of vitamins and minerals that are good for our teeth, bones, skin, and hair and nutrients that help support our immune systems. I’m not going to try to convince you to like liver; it isn’t for everyone. But for those of you who do, this is absolutely indulgent, so please try to practice moderation.
To many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food. Football food has to be easy to handle as table space is limited around the couch or tailgate so finger foods are ideal. Over the next couple of posts I will share with you a few recipes perfect for your next football gathering or tailgate party. So, instead of ordering takeout for the next big game, I hope I inspire you to try one of these recipes. Continue reading
I was drawn to this recipe of chicken pot pie from the first moment I saw it on the cover of the cookbook Easy Comfort Food: Simple Recipes for Feel-Good Favorites. This version of chicken pot pie is fairly simple to make, especially if you use frozen pie crust or puff pastry and grocery store rotisserie chicken. The recipe also calls for my favorite herb of the moment, tarragon, which pairs very well with chicken. Best of all, this chicken pot pie does not contain anything I have to pick out, namely carrots or peas. I added shiitake mushrooms to make the filling more hearty and because I like mushrooms. To get all the fond, or caramelized browned bits of chicken stuck on the pan, I also recommend deglazing with some white wine. This step adds wonderful flavor to the filling. I converted this recipe from one large pie into 4 individual ones because the pies served in ramekins makes for a nicer presentation and they’re easier to serve. To ensure that there is ample pie crust for each serving, I cut the dough into rounds and placed a piece of dough on the bottom of each ramekin, added the filling, and then topped it with another piece of dough.
I woke up yesterday morning with a craving for fried chicken, and as luck would have it, we had a package of chicken thighs. After more digging around in the freezer, I also found some leftover frozen biscuits and a package of Trader Joe’s frozen sweet potato fries. With that, grease-laden lunch was born! I got my Presto Fry Daddy, which does not get much use these days, and filled it with peanut oil. While the oil was heating up to 350 degrees, I put together my wet and dry ingredients for the fried chicken. I didn’t have any buttermilk (and didn’t want to go to the store), so I used whole milk instead. After frying the chicken, I brought up the temperature of the oil to 375 degrees and put the sweet potato fries in the fryer for about 3 minutes.
In Philippine cuisine, adobo refers to the traditional method of braising meats (mostly chicken and pork), seafood, and vegetables in a highly seasoned mixture of vinegar, garlic, soy sauce, bay leaves and black peppercorns. While the type of vinegar used can be a point of debate, it is the main ingredient of this dish. The vinegar, which loses it’s acidity once it cooks, tenderizes the meats and together with the soy sauce combines to add the balanced sweet, sour and salty flavors Filipinos love. There are as many adobo recipes as there are cooks. Some add coconut milk for a richer sauce , while those who prefer a sweeter version add sugar. Some purists omit the soy sauce altogether, while others add annato powder for color.
For tonight’s dinner, Chris did a quick Google search and found a good basic recipe from Foodnetwork.com. This is the style of adobo I am accustomed to eating. I tweaked the recipe below for a little more authentic taste.