Honestly there’s not much of a cool story to this. I just randomly got an urge to make a recipe with grapes because I think they’re sorely underused, and somehow thought peanut butter jelly and salad should have a baby.
Honestly how I got there’s a mystery but I’m glad I did. What I did was whip up a peanut dressing with a good hit of acid and a little spice and paired it with grilled chicken and the sweetest grapes I could find.
I ended up with a really cool childhood meets adulthood plate of food that I’m really into. And this is coming from a salad hater. So let’s get into it, yeah?
Continue reading “Peanut Butter and Jelly Salad”
Ok so in the past I’ve gotten bad about feeling the need to do some intense diet and exercising for the new year. I usually lose weight for a while, but end up feeling restricted, overworked, and not very happy by Summer. Instead for 2020 I’m going with a goal of “happy food.” I aim to cook what’s making me happy in that moment no matter how weird or out of my normal culinary zone it may be. I’m on a new path of chasing after happy dances.
That being said, like many of you this holiday season got me jacked up. Spiked hot cocoa, tons of red meat, and all the latkes I can eat are really cool, but I needed a major reset button to start 2020 feeling fresh and clean.
One of my favorite things to have in the morning is a huge mug of matcha to get me perked up and ready to go, which was the jump off point of this dish. The surrealistic pondscape consists of some of my favorite clean flavors: salmon, cucumber, nori, roe, and dashi. The effect is a really cool combination of oceany flavors from the fish and dashi with the earthiness of matcha to create something that feels very nature inspired.
Even though we’re in the middle of winter the lightness and freshness of this dish can’t help but make me feel like spring is around the corner. Another cool perk is it can be served at any temperature and still work.
Continue reading “Salmon With Matcha Noodles and Kinda Dashi Broth”
Picture it: Belton 2001. One day when the Marshall Primary School menu for the next week was released everyone’s attention was immediately captured by something we never heard of, bird dogs. None of the other kids knew what it was, and to add insult to injury none of the adults did either. Not even the lunch ladies!
What we got was a total game changer. Bird dogs consist of chicken fingers, bacon, honey mustard, and cheddar tucked into a hot dog bun. When I explain it to people who never lived in Anderson county, South Carolina they never seemed to get it, but honestly it’s so perfect. Somehow the hotdog bun proportions are so much more satisfying than the normal chicken sandwich and I will die on that hill.
Clearly I’m not the only one to think so because these little buns of glory became a cultural icon in my hometown. They worked their way into mom and pop restaurants, sleepovers, and I even went to a banquet where they were served!
If you ever wanted a super obscure southern dish that you can’t even find on Google that doubles as stoner food then look no further! I mean come on, look at that!
Continue reading “Bird Dogs”
Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
Is it a fall or summer dish? Yes. Continue reading “Curried Corn and Salmon Chowder”
Lately my life has been about the hunt for convenience. Between a new job, studying for my second licensing exam for my new job, housework, and making more time for the gym I need grab and go food anywhere I can get it.
That being said one of my biggest weaknesses going about my day is making sure I eat breakfast, let alone a balanced one.
Enter: frittata muffins. It’s so simple it’s genius and stupid at the same time. All you do is cook off some veggies/meat, mix it with eggs and cheese, and then pour into cupcake tins and bake. I’m kinda kicking myself I didn’t do it sooner.
For my cupcake tin’s maiden voyage I decided to go with turkey sausage and a vaguely French inspired veggie mix and spinach, (see the previously mentioned attempt at being healthier), and some mascarpone and parmesan because we love ourselves.
The result is packed with meatiness and flavor. Plus the fact they’re adorable and not so bad on the waistline is a huge plus! Continue reading “Turkey Sausage and Veggie Frittata Muffins”
Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.
To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”
You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.
I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party. Continue reading “Cheese Course Pizza”
On my list of ultimate comfort foods French onion soup is preeeeetty high up. Every time I see it on a menu I have to get it. If it were possible to be a French onion soup sommelier you could expect to see a blue checkmark next to my name.
While time consuming, making a good broth is simple enough, so to step my game up I went to the most often overlooked part of the preparation, the bread. While a baguette does a marvelous job of soaking up the soup I thought homemade garlic bread croutons would be the perfect opportunity to inject a little more flavor into the soup. And between the gruyere on top, the sweet and savory onion soup, and buttery garlic bread the soup almost has a, and bear with me here, juicy mouthfeel. Yes I’m aware soup is liquid and so is juice, and yes I used the term mouthfeel. It’s just so many things bursting at once you can’t help but want more.
Continue reading “French Onion Soup with Garlic Bread Croutons”
There’s something so magical about Halloween. From watching Hocus Pocus, to gorging on sweets it really is one of my favorite times of year. For this Halloween I wanted to come up with a dark and spooky dish to fit the season.
One ingredient came to mind, squid ink. Squid ink has become a really exciting ingredient for me. I’ve had it in nicer restaurants and enjoyed it. And of course we can’t forget my pasta for goths recipe that stars squid ink pasta. Squid ink gives a beautiful briny, ocean-like flavor to whatever you add it to. Squid ink used to be a hard to find luxury ingredient, but we live in the age of the internet and you can easily find it online.
Continue reading “Black Magic Risotto”
I have an intense love of ramen that dates back to when I was in middle school. I was sleeping over at my best friend’s house and for lunch her mom made us grilled cheese and chicken flavored instant ramen, or as they referred to it, ray-man noodles. I later learned that ray-man is not widely accepted as canonical pronunciation of ramen noodles, but I digress. I had a period of about two or three years after that where I would always force my mom to keep maruchan in the house because I was that about it. I was obsessed to the point of complete burnout.
Continue reading “Bacon Ramen”