Ya’ll, I told you I was on a pastry and Mexican food kick. I wasn’t kidding. It started back during Cinco de Mayo festivities, I had made some chicken tinga for the holiday and with leftovers I decided to wrap them in dough. Chicken tinga is normally stuffed into a taco or onto a tostada and layered with some slaw, beans, cheese….. but pastry is my name and rolling dough is my game. I blame my pastry loving husband. He loves a good crust. I even made him chicken pot pie for his birthday – more on that in a different post. And once again I’m feeding that inner smokey chicken desire that represents a new phase in my food life.
This is a Pati Jinich recipe. And I love her. I don’t know why, she just tickles my funny bone and makes me want to get in the kitchen and stay there cooking up Mexican food delights. She’s the type of person, where I’d love to pull up a stool in her kitchen and chat about food, share stores and a meal. Hi Pati, in case you ever read this!
I should be ashamed to admit it, but while I made dinner tonight my husband had on Bad Moms. Oh boy, did I enjoy that movie and laugh way more than I should and would love to emulate some (but not all!) of their behavior. Because I have to admit, these days I’m feeling like one of those hollow shell people. I’m pooped and the idea of letting loose and having a good time or just speaking my mind to some folks is appealing. But, that’s all I’ll say about that.
Tonight’s dinner was a winner. It’s billed as a “no fuss” enchilada dinner. Well….. I would say it’s less fuss. Not entirely fuss free, but not a debacle either. These enchiladas are made into a lasagna instead of rolled which makes them far easier to manage and eat. What I also enjoyed while I made this, is that I realized that it would make a perfect food gift, i.e. to bring to a new mom or family event, to a pot luck, and so on. Especially if given with a side salad. And maybe some frozen cookie dough balls, but I’ll write about that for a different post (soon). Continue reading
Well, hello there friends. I’ve been cooking my brains out, and what do I have to show for it? Some great recipes, terrible photos, and five extra pounds. What can I say? Pastry has been calling my name. So, not only have I made some delicious savory recipes, I’ve been enveloping them in pastry. What is life without a little butter, right? It’s not like I live somewhere, where one wears a bathing suit almost every day, right? Ha and oy.
These Jamaican beef patties are quite tasty; they’re worth the calories you’ll inflict on your beach body. They aren’t as simple as you’d hope for a weeknight, but they’re doable and the steps aren’t actually challenging. When I make these again I’ll make them on the weekend and reheat for a quick mid-week meal. They’d also be great as a party appetizer and I wouldn’t hesitate to make these for a cocktail party or heavy appetizer, light entree get together affair. Continue reading
Hello again. I’m writing this very soon after my last post, but I was cooking up a storm for an early Cinco de Mayo party and I happened to have my camera around to take some terrible photos. Yes, I’m well aware of the fact that I can’t use my camera well to save my life and that people can take better photos with their phones. But, I digress.
This post about pineapple sorbet. And I have to be honest, opinion is divided on it. Mine vs. everyone else’s. Truthfully, when I make this again I’m going to lessen the sugar in it because here in glorious Hawaii the pineapples are gorgeous on their own and don’t need adornment. Heck, just eating a pineapple on it’s own makes me happy. But, for a party you need to fancify your fruit. Continue reading
Well, first of all, I think I may need to change the tagline on my blog from seasonal, sustainable, delicious to carbs! carbs! carbs! Friends, I am your carb queen with a smattering of seasonal goodness. It should be the other way around I know…..but whatever that gap is between knowing what you should do and doing it, well, I’m not making the leap. Energy ebbs and flows with me during these hot days. And they are all hot.
As of right now, I’m making pao de queijo for the second time in three days. And I’ve made it countless times before and I tinker with the recipe each time. I’ve been pouring through Brazilian cookbooks but most importantly I’ve been talking with Luiza, my Brazilian friend and she gave her wholehearted stamp of approval on these little breads. Continue reading
Green smoothies are nothing new. And quite honestly, the smoothie concept can be taken in sugar laden unhealthy directions….even if they are green colored. I stick to the basics mostly, but in this smoothie I added a vegetal nutritional twist.
The basic recipe, which I of course tinkered with, comes from Oh She Glows. To be honest I didn’t keep much the same…. I don’t think she’d mind. She likes to tinker too. But, it’s because of her smoothie that I started drinking this one and playing around. So thank you to Angela Liddon! Continue reading
I’m excited today! I’m excited as a baker and as a friend. I’ve been looking forward to the release of Bread, Toast, Crumbs for over a year now. The author, Alexandra Stafford, is a fantastic baker, cook, and friend. I first “met” her through her blog Alexandra’s Kitchen when I would write her with questions regarding recipes – usually pie crust. Normally, asking a question out into the ethers of the internet will get you nowhere and then you need to Google your question. But not Ali. Ali is someone who truly wants you to succeed in the kitchen. That pie crust question that introduced me to her? I can now make delicious pie crusts – and much easier than how they’re normally made. There’s not one aspect of cookery that stymies her. She’s been to cooking school, worked in restaurants, and has done the hard work. She shares it all with her readers. She makes us better cooks.
It was through our chatting about recipes that she asked me if I would test a few for her book. “Heck yeah!” was my response. Ali is known for her peasant bread, which is actually her mom, Elizabeth Lowry’s, recipe. But, as any Yale graduate who goes off to cooking school tends to do, Alexandra took the recipe in many delicious directions. There’s now a peasant bread to suite every mood, every whim, every diet, and every season.
When I was testing these loaves my mother in law was in town and she ate an entire loaf on her own. It’s very easy to do! And now that she’s returning to visit I’m making them again. It’s one of the few things she requested of me. They really are that good. Continue reading
Tonight I made tacos full of awesome things. Roasted chicken, hominy salsa, onions fried in chicken fat…..crisped up chicken skin! As I said, a taco full of goodness. Delightfully different, just slightly. It has two extra ingredients that really make it special. Crispy chicken skin and hominy salsa.
I first had tacos with crispy chicken skin on it in Maui when I had dinner with my cousin Katie and her new husband Scott. We were drinking some awesome margaritas [and they were awesome!] and eating great tacos. I’m not always a huge taco fan, but these were fantastic. These were fresh! Continue reading
Oh Ina, How I love thee. Let me count the ways….there was your roast chicken, your corn pudding, your corn chowder….I could go on and on…..But now there is this brownie pudding. The last thing I need in my life is brownie pudding. Now its in my life and in my recipe files forever more, and I think holidays are going to include it too. This is an easy reach back recipe. There is only one challenge here. You need the right size and shape pan to bake it in and it goes in a water bath. Which isn’t challenging at all, you just have to make sure you have a dish that will fit the dish you’re baking the brownie pudding in. This is a kitchenware challenge not a baking challenge. Continue reading
Hi there. I’ve finally carved out a teeny tiny corner of the internet to document and share my culinary successes with my family and friends. I can only imagine its my family and friends reading this, so for that I say, thank you and I hope we can cook together despite being thousands of miles apart.
This first post is a popover recipe – Black Pepper Popovers with Parmesan and Chives. I’ve tried multiple different popover recipes and this one is my husband’s favorite. He’s not one to eat more than one of anything, nor does he say much about food, but he routinely goes back again and again for these and has actually declared them his favorite. They are delicious, easy, and go great with all the soups and stews we’re still making this winter. Continue reading