So, having a food blog creates a lot of pressure to make interesting new food all the time. While at times, this can be fun and delicious, the other nights when my food doesn’t turn out according to plan, it can be quite stressful. Just what I need, more stress!
Now, here’s where my meatloaf anxiety (MA as my sister would probably say) comes into play.
A long time ago, in a galaxy far, far away… Continue reading
Alright people, it’s officially soup season! It’s chilly out in Philadelphia, so I’m ready to start taking advantage and make some yummy soups. Believe it or not, the recipe I’m sharing with you today was a recipe that Dave, my husband, made for me! I was so impressed. I had flagged the recipe and bought all the ingredients, and by the time I was home from work, he had already almost finished making it! I was so happy 🙂
This soup was really delicious, and the apple and squash go so well together. Continue reading
Our wedding is in 103 days. OMG! Can you believe it?!
This past weekend, I was showered with lots of love and amazing presents at my bridal shower. It was so much fun! I was able to be joined by all of my bridesmaids, lots of friends and family, and had a wonderful time. (there was lots of good food too of course!)
Since the shower is really for the gals… Dave and I decided to have a really fun night out before the shower with all of our friends. We decided to go to our absolute favorite restaurant in Philly- which happens to be a BYO. I made an awesome Sangria recipe (my first!) and wanted to share it with you today. It was delish!
Bobby’s Red Sangria
2 bottles Spanish Red Table Wine
1 cup Apricot Brandy (or other)
1/2 cup Triple Sec
1/2 cup Raspberry Liquor (I used Framboise)
1 cup Orange Juice
1 cup Pomegranate Juice
3/4 cup Simple Syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices, Apple slices, Blackberries, One Cinnamon Stick
1. Mix the brandy, triple sec, and raspberry liquor in a large pitcher. Cut half of the fruit and add to the boozy mixture. Add juices and simple syrup. Add the two bottles of wine and seal the container. Let sit in the refrigerator for at least 24 hours before serving.
2. Before serving, remove the old fruit and cinnamon stick and add the remaining chopped fruit.
Recipe adapted from: Bobby Flay’s Red Wine Sangria
I was confident that I couldn’t go wrong with a Bobby Flay recipe and started there. With a few suggestions from friends, I added the raspberry and cinnamon which worked out great. A great piece of advice is that the Sangria gets better with time… don’t try it right away and expect it to be good! It has to sit with the fruit for a good amount of time before it is just right. ENJOY!
Well my friends… it’s about that time. As far as I’m concerned, as of last night, Summer 2013 is over!
I hope you all had a fabulous summer! Dave and I spent our final summer weekend at the shore house with the fam. It was such a great way to end this crazy summer we’ve had.
I wanted to make one last summery side dish before my mind starts wandering off in pumpkin land! The recipe for this slaw was from the Food Network’s 50 Slaw Recipe booklet. The Thai version stood out to me since I was able to use my brand new SPICY peanut butter from Peanut Butter Co! I love the Food Network’s 50 recipe booklets, they always inspire me… I want to make so many more too!
Thai Slaw w/ Spicy Peanut Butter
1/2 cup Peanut Butter
1/3 cup Rice Vinegar
Juice from 2 Limes
1 Tablespoon Grated Ginger
1 Tablespoon Low Sodium Soy Sauce
1/4 head of Napa or Green Cabbage
1/2 cup Shredded Carrots
1/2 cup Fresh Cilantro, chopped
2 Green Onions, chopped
1/4 cup Dry Roasted Peanuts, chopped
1. Stir or puree the peanut butter, rice vinegar, lime juice, ginger, and low sodium soy sauce.
2. In a separate bowl, combine cabbage, carrots, herbs, and peanuts. Mix the dressing into the slaw and toss when ready to serve.
Recipe from: Food Network Magazine
I love love loved this slaw! I’m not a huge cole slaw fan because of the mayo that’s normally in it, so I really enjoyed this variation! And I do have to tell you how delicious the spicy peanut butter made it. There was nothing else spicy in the slaw and boy did it have heat! It’s amazing how much flavor the spicy peanut butter brought to the table. I might have to buy myself another jar already!
Well here’s my goodbye to you Summer 2013! Excited to see what the fall will bring us 🙂
This recipe reminds me of Israel. Sighhhhh…. everything with hummus does. Really. That might be because hummus is all I ate there.
Anyway, this “20-Minute” simple recipe didn’t seem so simple to me at first. I rarely make shrimp (Dave will. not. eat it) and I’ve never made couscous before. So on the recipe anxiety scale of 1-10 (1 being toasting bread and 10 being a Baked Alaska) this shrimp dish was at a 6… I was worried!
To make matters worse, I even had to make this dish with shrimp… and another with chicken for Dave…
But (would you believe it) it all turned out fine. The Food Network knows their shit. This IS an easy recipe, and it DID take me 20 minutes. LOL. All that worrying for nothing. That’s never happened to me before… totally new experience……… ………
Anyway, let me just tell you… it’s freakin’ delicious. So good. It’s like, lick the bowl good. And- yes, I did.
Shrimp & Couscous w/ Yogurt-Hummus Sauce
Makes 4 Servings of couscous salad and sauce. I made 1 serving of shrimp, 1 of sliced chicken breast for Dave, and the rest of the couscous salad I used for another meal!
1 cup whole wheat couscous
1/4 cup golden raisins
2 tablespoons olive oil
1/2 cup Fat Free Greek yogurt
1 Tablespoon Hummus (I prefer Sabra if I didn’t make it myself)
1 teaspoon dried Dill or 1 Tablespoon Fresh
Sea Salt and Black Pepper to taste
4oz Shrimp per Serving (I used frozen that I thawed)
1 cup cherry tomatoes, halved
1/2 teaspoon Hot Hungarian Paprika (or regular if you don’t have hot… and add a dash of Cayenne!)
Juice from 1/2 a Lemon
1. Make the couscous. Combine the couscous, raisins and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes. It’s magic!
2. Make the sauce. Stir together the yogurt, hummus, dill, and 1 to 2 tablespoons water in another bowl. Season with salt and pepper and set aside in the refrigerator.
3. Cook the shrimp. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and hot paprika together. Cook in a small saute pan over medium heat until the shrimp is cooked through (maybe 4 minutes? It does not take long. If you’re using pre-cooked shrimp, just heat through.) Drizzle the lemon juice ontop of the shrimp-tomato mixture.
4. Assemble! Fluff the couscous with a fork. Place the couscous in a bowl or plate, add the shrimp mixture ontop. Scrape any of the saucy drippings from the pan into the sauce and stir. Place a dollop of sauce ontop of the shrimp/tomato mixture. ENJOY!
Recipe slightly adapted from: Food Network Kitchens
See, that totally wasn’t hard at all! Once you think about it in four simple steps: Make the Couscous, Make the Sauce, Cook the Shrimp, and Assemble! That’s all! It was so tasty and different than anything I’ve ever made before. I really enjoyed a break from all of the spicy food we normally eat.
Seeing as I won’t be traveling to Corte Madera, CA anytime soon, I decided I had to try this one out myself. It sounded so easy… “Hamburger, Spinach, Eggs”. Three things I love to eat.
My grand idea of trying out my first recipe as seen on “Best Thing…” was spoiled when I told Dave the three simple starring ingredients. What I got back was a different simple three words, “That. Sounds. Disgusting.”, and put the recipe back in my book of hundreds. I forgot about good ole Marin Joe’s until one night during our “Lets not go food shopping and save money” week. I had ground beef… a huge bag of spinach… and we always have a plethora of eggs. Perfect.
And would you have guessed… Dave ended up loving it? We both did!
This is an awesome recipe packed with protein from the beef and eggs and it even includes your veggies too!
Before you’re turned off by the eggs just like Dave was, let me reassure you, this doesn’t turn out to be scrambled eggs on top of a hamburger. The eggs are mixed into the ground beef and turn into more of a thickener. Eggs combine all of the other ingredients together and make it just deliciously rich. Seriously, try it.
Marin Joe’s Special
1lb Lean Ground Beef
1/2 Onion, thinly sliced
1 clove of Garlic, thinly sliced or crushed
1 Jalapeno, seeded and sliced
1 bag Baby Spinach (or more! I had a giant bag so I used a ton)
1/4 cup Freshly Grated Parmesan Cheese
1. Add ground beef to a large saute pan. Chop into small pieces as it cooks. Add the onion, jalapeno, and garlic. Saute with the grease from the ground beef. Season with Salt and Pepper to taste.
2. Once the beef is cooked through, pile on the raw spinach. Mix into the meat and heat while stirring until the spinach becomes slightly wilted.
3. Stir the eggs together in a small bowl. Once the spinach is slightly wilted, add the eggs to the pan. Stir constantly until the eggs are completely mixed in and no longer runny. If you stir it constantly- it won’t turn into scrambled eggs 🙂
4. Serve in a bowl and top with Parmesan cheese.
Recipe slightly adapted from: Marin Joe’s Restaurant
See how good this looks?! It was the perfect speedy dinner after a long run in the neighborhood. And I do have to say, I can very much appreciate a one-pan dinner every once in a while!
Take a peek at these other recipes I’ve tried from the Food Network: