Archives 'Party Time
They do say not to drink on an empty stomach!
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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 29 July |
Lentil and Cous Cous Salad (left) and Mom's Potato Salad (right)
What to do when summer party time calls, but so does the hot, hot sun? Why, make a light, easy, and fresh picnic salad, of course! This recipe that I adapted, chock a block full of bright summer flavors is a perfect poolside dish and, because it contains no mayo, will keep fresher…longer (sounds like a jingle, doesn’t it?) I served it at a recent summer BBQ and received the best compliment of all….an empty dish as the end of the day!
| 11 June |
It only makes sense that I finally actually write down and share this recipe because it came to be about 2 years ago when I was but a newbie in the office. I think it was my first or second company-wide event called BOF, Board of Fun. This BOF brought us to LIT Kitchen where we would divide into four teams and compete against each other Iron Chef style while enjoying an open bar. The secret ingredient was pork tenderloin. Ready, set, go!
| 26 May |
For those nights when you want a fiesta without having to leave home, you can turn to this trusty spinach enchilada recipe, a much healthier rendition than the grease laden plates at your local standby. This comprehensive meal is surprisingly simple to make, with a little help from a few canned shortcuts, and plated makes an impactful presentation. Now it can be party time anytime, in the comfort of your own kitchen!‘
Eating Out, In!
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| 19 March |
Strata. The savory sibling of sweet bread pudding. A breakfast casserole or stuffing of sorts. I do love a good strata.
There are so many fabulous things about stratas I barely know where to begin. How about with the fact that you can make them a day ahead and sleep in the morning of consumption? Or what about the flexibility of knowing that you can use almost anything you have around as long as you have a few key ingredients that are standard pantry staples(see strata take 2)? My new favorite thing about the strata is that I can bake it in the standard casserole dish, individual ramekins, OR I can bake it in one large pan and then use ramekins or cookie cutters to divide it into pretty little individual portions and then top with a poached egg. As with bread pudding that can now be found in every variation from sweet potato to s’more, the sky’s the limit!
| 17 March |
Vegetarians often get the short end of the stick when it comes to stuffing, and yet, it is one of the most perfect foods to prepare easily (and deliciously) for the veg contingent. Here, root vegetables and vegetable broth stand in for the typical sausage / turkey juice combo, and the dish is baked independent of a bird (which, technically makes it a dressing, but I prefer to call it stuffing.) I predict that not one person will miss the meat as the leeks and sage impart the multi-faceted, savory flavor that stuffing is famous for. If, for some reason, any remains after the meal, this makes terrific leftovers, as well!
Winter flavors at their best
| 11 March |
Now that you have my Italian version of huevos, here’s a recipe that’s mas o menos traditional. You can throw this together with leftovers from last night’s fish taco party with hardly any prep at all. Feel free to sub V8 for tomato sauce and add some cilantro or guac on there too! For the bean lovers, refried pintos might be another delicious side and are generally spread over the tortillas before topping with the eggs and sauce. This hearty breakfast is definitely cause to rise and shine!
| 9 March |
I found these recipes in the December issue Fine Cooking and decided to try them out at a recent brunch (note: vegetarian bacon can easily be substituted for vegetarians like myself.) For those who have never had baked eggs, I highly encourage you to try them. You’ll find yourself surprised and delighted at their light fluffiness. As for the bacon—two words: maple, bacon. Need I say more?
- Plate perfect and brunch ready!
| 8 March |
Ok, so I forgot to post these last year and then again last week, so here you have it before another year flies by:
Awards show round 2 was nearly overruled by a second and most unfortunate basketball game against our biggest rival Duke. Let’s be honest – nobody really likes Duke unless A – they went there or B – they went to Army. And in the latter of the two cases, I’m pretty sure that had our honorable soldiers had the opportunity to share a state with the Dookies for four years they would feel differently. Alas, we were able to do both and thanks to DVR were caught up with the Oscar’s by 11 aka bedtime…
| 3 March |
I actually made these while I was experimenting for the Master Chef casting call. They seemed a unique combination of sauces and flavors and they are! Alas, my taste test panel concluded that they are better warm so they didn’t make the cut. Speaking of making the cut, I’m pretty sure I, like the mushrooms, did not make the cut. While I haven’t gotten the “we didn’t choose you for Master Chef, but come try out for our new Biggest Loser Bride” rejection email I also haven’t received any positive feedback or inquiries into the cavernous depths of my past which is rumored to be part of the background check. Wasn’t a 12 page application enough?!
I’m going to chalk it up to just not meant to be, this year anyway. I at least got to try some good recipes and meet some interesting people! With the Academy Awards coming up this weekend, this recipe would make a great pre-show nibble and it’s just as fancy as all the glowing movie stars that will be in attendance. We don’t all end up on the big (or small) screen, but that doesn’t mean we can’t still enjoy those who do. Life outside of the spotlight can be just as fabulous and that’s just how I intend mine to be!
| 18 February |
Now that the contest is over, I can finally post this delicious losing recipe for those of you that, like me, feel it’s really a winner. Every so often Katy and I like to try our hand at various contests. Thus far we’ve won a Maggiano’s gift card, martini glass set, and free ice cream from our endeavors. Woo hoo! Yes, it would have been nice to win a trip to Aspen for the Food & Wine Festival, but in the end we don’t do it for the prize. Motivation is a funny thing. Sometimes it seems like I have it in all the wrong places and for all the wrong reasons, but I suppose every so often it really pulls through. Take this pizza, for example. Why was I so insistent upon concocting the perfect combination of ingredients, scouring multiple grocery stores, and gathering friends to chow it down? The process, from concept to cookery, took over a month! I don’t have any strong ties to PAMA, odds are we wouldn’t win, and it’s not like any of my guests had their hearts set on a pomegranate pizza, a strange sounding duo from the start. Were I to direct all that motivation towards cleaning my apartment, work, or even working out – oh the places I’d go! Alas, I am motivated to fill bellies and tell the tales of breakfasts, brunches, and lunches past.
It was a especially cold fall Friday night. The day was short with the extra hour of morning light when us lucky ones are still fast asleep. After battling the Atlanta traffic and my less than stellar sense of direction in my car filled with fennel, flatbread, and cheese, I made it to Vinings Village for a glass of wine with a friend and her visiting Mother. After lingering a little too long I jumped back in my car planning and plotting my To Do list all the while…………..
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