Thursday, August 7, 2014

U is for: #UpForWhatever

If there was a hashtag to describe my last couple of weeks, I think #UpForWhatever would pretty much sum it up perfectly.

Impromptu trip to NYC for food, fun, laughs and day drinking?

Count me in.

Fly across the Atlantic Ocean to meet up with friends in the Greek Islands?

Up for whatever!

Back to work after this whirlwind 12 days??

Ehhhhh.... not so much, but I suppose I need to fund these summer adventures somehow. :)

Thursday, July 17, 2014

X is for: Xavier Steak Grilled Cheese Sliders

There are only so many foods that start with "X" you can feature before you start running out of ideas (or options).

I've made Xacuti, I've eaten it at a restaurant. I've baked with xantham gum. I've used Xeri Mizithra cheese in a recipe, as well as XO sauce.

But my very first "X" post... was something so simple, yet so perfect for an alphabet-themed food blog.

Xavier Steak.

It's a real thing. And I don't know why.

Steak, topped with asparagus and swiss cheese.

Thank you, Xavier.

Whoever you are.

Tuesday, July 8, 2014

W is for: Watermelon "Keg"

This might be my new favorite party trick.

(Probably one you should try out this weekend).

Take a watermelon (or a pumpkin if it's fall), hollow it out, add a spigot.

VOILA! You've got a creative drink dispenser!

How cool is that?!

(Way cool).

To get the step-by-step (plus a yummy recipe for watermelon punch), click here to head over to Tablespoon!

Wednesday, July 2, 2014

V is for: Vanilla Chia Seed Pudding

When it comes to breakfast, I’m generally an egg person, with an emphasis on savory over sweet. To me, there’s nothing better than cutting into a perfectly cooked sunny side up egg, and letting the yolk serve as a delicious sauce for the rest of your breakfast plate.

That said, it’s good to change it up every now and again, especially when you need a quick breakfast before flying out the door on your way to work.

That’s why I’ve been enjoying this chia seed “pudding” recently. You can make it the night before, and you can even make a double or triple batch to have breakfast ready to go for the next couple days.

It also uses chia seeds, which are considered a superfood. They are a great source of protein, fiber, antioxidants, omega-3 fatty acids and much, much more. They also have this cool property in which they absorb liquid and serve as a thickening agent, which makes them great for turning almond milk into pudding. (Or as a binder for meatloaf!)

T is for: Tablespoon Treats {floral ice cubes & boozy lemon bars}

So... story of my life, I'm super duper behind on blog stuff. (Shocking, I know)

Not just coming up with NEW creations for the blog, but simply posting stuff I'd done before my life got crazy last month.

I was literally home 6 days in June.


That's ridiculous.

It makes me tired just thinking about it.

But.... any-WHO.

I made a couple of cool things for Tablespoon before I left, including the floral ice cubes and Boozy Strawberry Lemonade Bars (topped with spiked gelatin of course). Both perfect for summer BBQs and get togethers (like... say, July 4th?) Enjoy!

Thursday, June 12, 2014

T is for: Tortilla Espanola {recipe remake}

I have two stories to share with you today.

One involves my Spanish host mom, and the other involves a frittata pan. (Trust me, it will all make sense in a minute).

When I lived in Barcelona back in 2002, I fell in love with tapas. I was enamored with the idea of standing around a bar with friends, eating small bites and drinking wine.

One of my favorites was "tortilla espanola." This is not a Mexican tortilla that you eat with tacos. In Spain, tortilla is an egg dish. It's more of a Spanish omelette that is often served room temperature as a snack (or tapa).

My host mom, Dolores Berga, often made variations of this for dinner, and just like her potaje, I took careful notes so that I could recreate it back in the states.

I loved it so much, that when I spied a special frittata pan at Williams Sonoma several years ago, I purchased it specifically for making tortilla. (Also, I'm addicted to kitchen gadgets, but that's another story). However, the pan is so versatile, I used it for making other things, including eggs almost every day. I was unaware that you're NOT supposed to use non-stick spray on these non-stick pans. And yet I did. Every. Single. Day. Apparently it makes them lose the non-stick qualities after time (I feel silly for not knowing this). So, after six years, I finally came to this realization when my eggs began sticking regardless of the amount of oil or spray I used. It was a sad day.

Needless to say, I decided to purchase a brand new set of frittata pans. And it only seemed fitting that I break them in with Dolores' tortilla espanola recipe.

Friday, June 6, 2014

T is for: Triple Crown Jello Shots {White Carnation}

I feel like a majority of my blog posts these days start with an apology for being so behind on my blog posts.

So instead of apologizing, let's celebrate the fact that I'm back just in time for California Chrome's bid for a Triple Crown at the Belmont Stakes.

Unlike the Kentucky Derby, which has the classic Mint Julep, the Belmont Stakes sort of has an identity crisis when it comes to the race's official cocktail. For the last two years, the official drink has been the "Belmont Jewel," which is bourbon, lemonade and pomegranate. Before that, it was the "Belmont Breeze," which calls for bourbon, sherry, orange, cranberry and mint. And up until 1998, it was the White Carnation (significant because of the flowers that adorn the winner). The ingredients for that drink are: orange juice, vodka, peach schnapps, soda water and a splash of cream garnished with orange slices.

So when BLS asked me to come up with a jello shot version fitting of a Triple Crown bid, I just had to go OG. Plus, it tastes sort of like a fuzzy navel, which is a win in my book. Good luck to California Chrome and click here to head over to Busch League Sports for the recipe!
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