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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 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!
| 23 December |
No, not referencing your dog dressed up in antlers and the ugliest sweater ever seen. This bark is the delicious crunchy, sweet, and salty southern treat that’s so easy to make you’ll feel you just didn’t work hard enough to deserve such a delectable treat! So while a photo of Mommy’s relentless battle to keep that red nose on Sparky might be entertaining for a hot second, these candies will keep you satisfied for day(s) to come! If you have more than a teaspoon of self-control that is…
You know what’s even more fabulous than having a cellophane wrapped bag of bark in your possession? The ability to take this basic recipe and bake it into your heart’s desire. This Christmas I tried two variations on the classic candy: Mexican Chocolate with Spiced Almonds and Fruited Nut. So I leave you with this chocolate topped butter laden Christmas gift and wish you all a fat and fabulous holiday! Ruff Ruff!
| 26 October |
In our modern day society technology and mass production has, perhaps, made food too “fast” and readily available. Gone are the days when people ate to fill a need, an actual hunger; we now eat to fill our desires, mostly emotional. I am guilty as charged, but a recent trip to Aspen Colorado reminded me that the food we eat serves a purpose. It’s our bodies’ fuel, without which we cannot “run” or sit at our desks all day, be it as it may…
I watch in wonder as my more athletic friends strive to obtain the correct protein to carb ratio for their big run, opting myself for a different sort of carb load, that will remain undisclosed, for my own ammo… The fuel we “pump” into ourselves, however, should match energy expended and it should be composed of the proper nutrients necessary to maintain good health. It’s quite simple really. This is not to say that I will cease to dine out for the pleasure associated with old friends and new tastes, and it’s certainly not to say that I will stop overindulging for curiosities sake. But I do hope to take with me a big dose of organic, farm fresh, 6 grain, Rocky Mountain wisdom and remember that when the need is unavoidable, as it is for these extreme athletes, you will and must adhere.
| 16 September |
Migas are kind of like chilaquiles with eggs. For those of you that don’t know, chilaquiles are a Mexican tortilla casserole of sorts. I’ll make mine, basically chicken, tortillas, and pico, and provide you with the recipe soon. Speaking of chicken, that might be an excellent addition to the migas. There’s just something about chicken and eggs… I wonder if they figured out which came first?
Anyway, if you’re like me and have restless Sunday syndrome, I always wake up early and get bored waiting for everyone else to stir, why don’t you try making brunch for your friends! There’s nothing like some cooking to keep you busy in the wee hours of the morning when only the unfortunate souls like me are up and at ‘em and everyone will thank you for it!
| 13 July |
Themes are important . Be it in a book, a menu, or a party, having a theme provides sense of congruence that sets the stage for things to come. Not only must one have a theme, but they must have a good theme as well. One that everyone can really get excited about and put their energy into. My old roommates and I decided to throw a party with such a theme and everyone really got on board. In turn, the result was another successful party.
What was the theme you ask? Senior Trip. Although it makes sense since I still live in my hometown, it never fails to blow my mind how many people from high school are still around and in touch. I’d say we had at least 5-10 people in attendance who were on said senior trip, to Cancun of course, and even more pictures of said people on display. Other party favors included a sound track right out of high school including the classic Kilo, Green Day, and Abercrombie & Fitch songs, leis, Senior Girls t-shirts, Graduation paraphernalia, Malibu and punch. Lest you forget, drinking at 18 is legal in Mexico!
I, of course, was charged with food and my (in)famous drunken pineapple. Despite the fact that we ate chicken fingers at Tony Roma’s more days than not, I went with something a tad more unique since technically we are grownups now. That said, I’m pretty sure some fried chicken cordon bleu bites made an appearance at some point during the night…
| 1 June |
Mayday mayday! Hurry here September, the home of our own May Day aka Labor Day. Thank goodness June is here. My apologies for the deceleration in recipes these days; it’s been a busy spring. Let’s, for a second, rewind to my favorite holiday Cinco de Mayo as it, like last month, sped by way too quickly.
I love guacamole, but that wasn’t always the case. After being force fed plain avocados at a young age I was turned off to the fruit (yes avocados are a fruit too) as are many people that have been served the slimy green mush that some restaurants put on as the real deal… I do not know from what this substitute is made, but I find it distressing that it ruins the good name of the shining emerald token of my affection. To those who claim that they are “just not that into it”, I challenge you to try the following recipe. It has turned many a taste bud in delicious delight! Gone is the flavorless goo; say hello to the real deal and your new obsession.
| 22 May |
What is a complimentary appetizer for a chili charades dinner party? Ask and you shall receive. My line of reasoning went something like this:
“Hmmm…I guess chili is a southwestern dish of sorts, which definitely rules out anything even remotely Italian or Asian. Beef is definitely out since that’s the main ingredient in chili, but what other kind of meat really compliments ground beef? Bacon perhaps? But one of my friends is a vegetarian so if I make another meat dish she won’t be able to eat anything and she’ll probably be hungry after a day of oyster festing. Oysters = another food she won’t touch, but seafood and chili? No way. So I need a vegetarian appetizer with a southwestern and/or Mexican flair. I think this narrows things down to legumes, starches, and cheese. Additional beans probably aren’t necessary, so starch and/or cheese it is.”
Yes, that is how I think. And I now find myself stuck between quesadillas, cornbread, and cheese dip – not a terrible place to be. Let’s face it though, cheese trumps. I also like the idea of having an additional topping for my Fritos which, I think, should be a standard chili topper. Shout out to the Frito-Lay girl!
| 10 March |
There’s nothing quite like going home for dinner. I could do without the drive, but the fully stocked kitchen, complete set of equipment, and my favorite helper/teacher (aka mother) make the trip to faraway Alpharetta more than worthwhile.
Tonight we’re making enchiladas, most likely a request from my father who’s never met Mexican food he didn’t like. Mom, aka Nan-dawg and/or Mommy, delegates responsibilities and I am charged with the main dish while she takes over an adhoc side to go with.
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