What do I crave when I am super busy and stressed? Well, you would think a juicy hamburger, but really I prefer a simple salad. It must be the crispy vegetables flowing through the tangy vinaigrette that gets me every time. I prefer a balsamic based dressing over the fat-loaded cream based dressings. Learning how to make a simple vinaigrette can go far in the kitchen. You can use it as a salad dressing of course, but also as a marinade or simple sauce for vegetables and meats. [Read more...]
I’ve been out of the kitchen lately. I haven’t had very much time to experiment and test recipes with all the traveling I have been doing, as well as the projects I have been working on. Speaking of projects, there are many wonderful announcements coming soon. Last week we were in New Orleans and this weekend was ACL! For those who are traveling to New Orleans soon, a must stop is Chef John Besh’s restaurant: Domenica. [Read more...]
Confession: I have never been to Germany or eaten German food. I know, I know. It is a shame, considering I come from a family whose ancestors are full-blown German. I even took German in high school. My first apartment nickname in college was Deutschland. Does that count? Well luckily, thanks to advancing to the second round of Project Food Blog (thank you for your support and votes!), I have now stepped completely out of my comfort zone and have gone back to my roots. My German roots that is.
Pick up a bunch of fresh okra from your local farmer’s market (I purchased mine at the Barton Creek Market) and roast them to make a quick and nutritious snack or side dish. This recipe is very easy and may be made many different ways. I prefer mine with a kick, just like this spice blend below. [Read more...]
Not only is making your own hummus cheaper, it is SO easy to make. I roasted some bright red bell peppers in the oven, then threw this all together in my food processor and voila! Homemade hummus. [Read more...]
My family is obsessed with peanut butter. They go through jars and jars of the stuff. I thought it would be better to have a homemade version. That way you are controlling the ingredients: salt, sugar, dairy, etc. I came up with this creamy, peanut butter recipe one day and the best part is… it took 15 minutes to make! It stores well in the fridge or shelf, and I love the addition the coconut oil brings to the butter. [Read more...]
I’m guest blogging over at The Whole Gang today for her 30 days to a Food Revolution Series. I created a lovely tomato dish that would be a great appetizer, salad or even a light main course.
Head on over to The Whole Gang today to check out my recipe!
Just because school has started back, doesn’t mean you need to abandon your grill just yet. Grilling up fresh summer vegetables gives them such a wonderful, deep flavor. I have been grilling up a storm. From chicken and peach skewers to grilled corn with basil butter sauce. This is my new favorite though. I love the brightness that the fresh lime juice and zest adds to the dish.
Soak corn with husks on for at least an hour, maybe more. Pre-heat grill to medium high. Keep a watchful eye on corn and rotate often. You want it to look charred all the way around. For instructions on grilling corn, click here. [Read more...]
My kitchen has seen lots of hummus recipes lately. Dirty blenders and food processors, pans of roasted bell peppers and plenty of tahini. My two favorite hummus flavors are roasted red bell pepper and this lemon pine nut hummus. I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor that is truly addicting. I’m in Jackson Hole again this month, and served this appetizer outside for cocktail hour. The weather here is gorgeous, as usual. A high of 70 degrees is not bad 
The crackers in the photo are from Skinny Crisps, a company in Boulder, Colorado. [Read more...]
You can never go wrong with a big bowl of homemade macaroni and cheese. None of that processed box crap; just good wholesome freshly grated cheese with gluten-free noodles, freshly ground black pepper and a hint of nutmeg. I’ve tried a million mac and cheese recipes over the years including: jazzed up with spinach, turkey sausage and tomatoes, three cheese, veggie mac, but I always seem to go back to the simple, basic recipe. Normally I use freshly grated cheddar, but I decided to switch it up a bit and try a sophisticated white mac and cheese recipe. I got a sudden craving for it last night (this happens often), so thankfully I had all the ingredients on hand and whipped this sucker up within 20 minutes. You can’t be that. [Read more...]
