Saturday, April 19, 2014

P is for: Peeps Jelly Shots {for Easter}

A million apologies for the blog hiatus recently.

Not that I'm one to make excuses, but I'm going to give you a bunch of excuses right now. I was in Miami for work, then Mexico for a wedding, and today, I finish up a stretch of working eleven in a row.

But tomorrow is Easter!

And I am excited to say I have the day off and will be spending it in NYC with my boyfriend's family.

I will not be bringing these jelly shots... though maybe I should. I would definitely be the hit of the party.

But YOU should. To "peep" these Peeps jelly shots, head over to Tablespoon.

Wednesday, April 2, 2014

P is for: Poppers {chip-crusted jalapenos stuffed with bacon & cheese}

As much as I love the simplicity of the jalapeno poppers I often make on the grill, I'm really loving this new version.

It's a little more involved, as it uses three types of cheese (cheeeeeeese), bacon (duh), and are encrusted in delicious tortilla chips (bonus!)

Also, I baked them instead of frying, so they're totttttalllly healthy. (JK, not at all. But they are less messy than frying).

They are, however, almost as easy as regular ol' poppers... with just a few extra ingredients and steps.

To get the recipe, just head on over to Tablespoon and get poppin'!

Tuesday, April 1, 2014

P is for: PB&J Grilled Cheese with Bacon Jam

Don't you dare.

Don't you DARE knock this genius creation until you've tried it.

I know what you're thinking.

"Peanut Butter & Jelly... grilled cheese??"

Yes.

And it's heavenly.

Think about it... two of your favorite childhood sandwiches combined in the most delightful of ways to create a super gourmet, adult grilled cheese.

Plus, April is National Grilled Cheese month, so it's a time to celebrate and reinvent the beloved grilled cheese and take it to new heights.

Thursday, March 27, 2014

P is for: Pizza {in 3 minutes!}

Guys.

You gotta check this out.

This is a pretty cool little trick for cooking pizza.

Yes, I do own a pizza stone (duh, I own like every kitchen gadget know to man). BUT... even a pizza stone loving person like myself can get down with this cast iron skillet method.

By using an UBER-hot cast iron skillet (like one that's been heating for... say, 10 minutes on the stove), you can cook ooey, gooey, crispy pizza in three minutes flat.

Three. Minutes. Flat.

Check out how I did it by heading over to Tablespoon.

Like, now.

Monday, March 24, 2014

O is for: Onion Bacon Jam

Top 5 breakfast condiments. Ready, go.

Here's my list, (recently amended):
5.) Ketchup (for potatoes or hash browns)
4.) Butter (for toast, pancakes, etc)
3.) REAL Maple Syrup (for pancackes, waffles, biscuits, etc)
2.) Hot Sauce (for egg dishes mostly, but also potatoes and other savory items)
1.) BACON JAM

You guys.

I am a hot sauce addict. ADDICT. I put it on everything.

And yet... bacon jam has shot to the top of my breakfast condiments list. Why? Because it is the perfect addition to pretty much any breakfast item. Sweet, savory... it doesn't matter. This delectable jam harmoniously encompasses both at the same time. Slather it on a breakfast sandwich with eggs and cheese (a French Toast BLT perhaps?) or smear it on a (bacon) waffle and top with maple syrup. It. Doesn't. Matter.

Not to mention the fact that its usefulness goes far beyond breakfast. Warm bread, pork, burgers, grilled cheese sandwiches, ice cream even??... the possibilities are endless.

Oh...

AND DID I MENTION IT'S MADE OUT OF BACON.

Debate over.

OK enough talk... let me tell you how to make this stuff.

Saturday, March 22, 2014

O is for: Olive & Caper Tapenade

People like to ask me all the time how I'm "coping" with the food scene in Central Connecticut.

While it's not even comparable to the likes of San Francisco or New York, we do actually have some really great eats here. The big difference is... there's probably like 10 of them instead of hundreds.

One of my favorite spots is a place called Plan B Burger, which features some pretty amazing burgers with some ridiculously awesome flavor combos. My go-to order there is the "West Coast" (go figure), which features a hand-ground juicy beef patty, avocado, a fried egg (heaven), and a kalamata olive mayo on a pretzel bun.

(Are you drooling yet?)

That delicious condiment is what inspired me to make this olive tapenade.

Wednesday, March 12, 2014

N is for: Noodleless Pad Thai {with a Spiralizer}

So believe it or not, I’ve managed to stick with this Slow Carb diet for almost two months now (aside from my recent California vacation/food binge). I never thought I’d say this, but I feel fantastic. I seem to have more energy, and I’ve trimmed down to my pre-“SireSF” self. Even my skin seems healthier.

I have more motivation to work out because I’m actually seeing results. I’ve gotten over the hump of having these fits of what I call “salad rage” at the end of the week where I felt I might die a slow carb death of spinach and balsamic vinegar. 

Cheat day is filled with things like homemade macaroni and cheese or homemade pizza or a trip to Plan B burger instead of a large grab bag from Taco Bell. (What can I say? Moment(s) of weakness).

I think the key is finding ways to enjoy delicious things without the carbs to eat during the week. For example… this Noodleless Pad Thai. I already have a healthier Pad Thai recipe I posted a few months ago on the blog. This one takes it a step further and subs zucchini noodles for the rice noodles. No, it’s not exactly the same as real noodles…. But it IS just as delicious.
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