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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 13 March |
Here’s my take on Katy’s Love Muffins. They’re just as delicious, but have a sweet flair. I don’t know when exactly the whole sweet & salty trend came to be, but I do know that I love it and that a breakfast that is salty alone will never satisfy me! My inspiration came first from J Christopher’s where I spent my time between college and the real world waitressing. They served an egg Mc Muffin of sorts except theirs had turkey, bacon, and was on a raisin English muffin. Upon further investigation I don’t actually see this delicious combo on their menu, but it may just be that I made it up myself! Next up, was Einstein’s with their Einstein Grill – a turkey sandwich with French toast like bread and raspberry sauce. Yikes! This too does not contain raisin bread… Well I know that my egg sandwich does, in fact, rest between 2 slices of raisin filled bread so despite whether you can get it in your nearest Atlanta restaurant or not, you can get it here:
| 20 November |
My roommate makes me these for brunch on the weekends after late nights out and about. They’re easy. You have these things on hand. If you don’t keep them around they freeze well. And last forever. So no excuses. Add these ingredients to your grocery list. They. Will. Save. You.
| 22 September |
With both fall and a park just around the corner, what better way to take advantage of the waning daylight hours than with a picnic? This recipe, which I modified from an old Bon Appétit recipe is a simple yet unique way to spice up your usual chicken salad. It’s perfect for a picnic because Tahini, unlike mayo, doesn’t immediately spoil when out of the fridge. For those that aren’t familiar with Tahini, it’s sesame seed paste (think sesame peanut butter) and is generally found in hummus. So, if you’ve recently experimented with homemade hummus, this is a perfect way to put all that leftover Tahini to good use. Additionally, since there isn’t any cheese or dairy in this recipe, the yogurt and feta dip is a nice compliment to the sandwiches and can be used to make avocado, sprout, and feta pitas the next day.
Katy and I originally made this recipe for an anniversary party we catered. While it made for a pretty and easily assembled appetizer, the amount of prep work involved in deboning and shredding 20 chickens was an experience I am ok never to repeat. One chicken, however, is a breeze in comparison!
| 26 July |
Bocadillo – isn’t that a fun word to say! Reminds me of armadillos and my disappointment in not seeing one in all of my time in Texas… Something about the fact that they’re just rolling around on the streets and whatnot makes me laugh. To round out my meandering train of thought, Texas aka Texaco borders Mexico where people speak Spanish, but unfortunately do not eat bocadillos. Luckily you do not have to face the same fate now that you have this recipe. Tortas be gone!
This recipe again comes from one of my best Cali blonde girlfriends who also graced me with the recipe for the oven roasted tomatoes. Thank you Kristo! While she didn’t actually come by this recipe during her year plus abroad in Madrid, she did hone her fine appreciation for Manchego and late night bocadillos without which she might not have found this recipe worth trying. Parece que es el destino.
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