All posts tagged: food

hey hotcakes. 

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Mini pancake breakfast time! Last week I got to spend some QT with my sis, bro-in-law, niece, and nephews. And since it was the weekend before Valentine’s Day, we thought we would treat ourselves and have sweets for breakfast! We made a Martha pancake recipe, with blueberry and chocolate renditions. We tripled the recipe. We probably had enough pancakes to feed 8-10 for breakfast; we fed seven, and had plenty leftover for snacking on later in the day. Adult tip to keeping pancakes warm while cooking the rest of your batch: keep them in the oven at 200F. (I feel so grown up!) While we were cooking up pancakes, my nephew and niece personalized each place setting with a handwritten place card and custom chocolate chip or blueberry plate art. We laid out all the toppings: blueberries, bananas, strawberries, almonds, chocolate chips, granola (current fave: Love Crunch with dark chocolate and coconut slivers), syrup, and whipped cream. We had bevvies of choice: guava juice, apple juice, coffee, and tea. Dig in! My niece ‘won’ the pancake challenge …

minimoon adventures: the foods.

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🎼 Oh minimoon, oh minimoon, your mealtimes were so tasty.🎶 A vacation would not be complete without finding some delicious destinations. Since we road tripped we did have a cooler of snacks and we also ate breakfasts at the hotel, but when we weren’t eating in, we explored the tastes of Tahoe. We found shrimp and sausage nachos at Beacon Bar & Grill, a restaurant on the beach with a lake view. These nachos were some of the best nachos I’ve ever had. Check them out  – packed with shrimp, sausage, and ooey gooey cheese! So. Much. Melty. Cheese. Ok, now I’m drooling… And even though it was a bit nippy throughout our stay, we had to stop for soft serve after a day of exploring. When it comes to sweets, I enjoy chocolate and anything cold because chocolate = life and cold = refreshing. Frozen treats for the win! Traveling to Lake Tahoe in the off season / late Spring also means restaurants like to close for renovations. Two of the places we wanted to eat at …

frittata!

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I love making frittatas. They are so simple to make and you can pretty much add whatever you find in your fridge. These ingredients are, by far, my favorite combination. Sweet peppers, basil, parsley, tomato,                                                           kalamata olives, onions, and goat cheese. I like to make frittatas when we have company or when we’ll have a busy week ahead – it reheats well! I also love making individual mini frittatas in ramekins, mostly because ramekins are adorable. This recipe makes one eight-inch round frittata or eight mini ramekin frittatas. Preheat your oven to 350F. Dice one medium onion and slice up some sweet peppers. Sauté in olive oil on medium heat until onions are translucent, ~eight minutes. In a bowl, crack eight eggs and beat. Mix in six ounces of crumbled goat cheese, a handful kalamata olives, chopped,  and some basil leaves, julienned. Add a dash pepper. Grease your baking vesicle(s) (I used …

sEATtle.

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There were many a yummy dish to be had in Seattle, but what really stood out was their iced chai with almond milk. I think I have a new addiction now. They have their blends spot on, the almond milk makes the drink a little lighter, and even in the cool weather, the ice is refreshing. But I know you want to see food, so here we go! Thursday: Korean Bamboo We arrived into Seattle just in time for dinner. I had tofu soup like no other. It was a little on the sweeter side and it was the first time I was ok with just eating the soup (sans rice). It was spicy and robust in flavors. Also, their potato banchan (gamja jorim) was on point! Get here on time though, when they say they close at nine; they close at nine. Friday: Top Pot Doughnuts, The Bean Cafe, Wasabi, plus PB Sammies from home On Friday we woke up early for a whale watching excursion. We grabbed a quick AM snack – donuts! – and …

oh hey, santa fe.

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Oh hey, Santa Fe. Your flavors are rich and inviting. On a recent trip to Santa Fe I got to eat my way through the town. I was given specific orders to eat something with green chile and to get my hands on some sopapillas. Done and done. My first food experience was fancy catered wedding food. Every bite was bold. We started with a baby spinach salad wrapped in cucumber, topped with crispy bacon, and drizzled with a goat cheese dressing. Not pictured: mini scallion cheddar cornbread. Then, the main course: a surf and turf dish – chicken with romesco and fish with chimichurri – served with grilled mixed vegetables and basmati rice. The food did not end there — there was a dessert table all night, and as the evening progressed, burritos and waffles. We were stuffed to the brim. And then the altitude kicked in and started to affect me. My nightstand made it look like I was sick all weekend, but I didn’t let it stop me from seeking and eating more …

plate it.

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I’m currently in love with serving salads on rectangular plates. The fiancé, Jason, purchased a couple of these plates for my birthday last year and I had been using them for my craft set ups. Now that my winter shows are over, these plates are back in the kitchen. Oh, what fun! Since we had been traveling, we decided to have a quiet New Year’s Eve and New Year’s Day back in our apartment. We cooked some nice meals together and served them up on our fancy plates. What do you think? Restaurant quality? Almost? For New Year’s Eve dinner we had potato bean soup, warm kale salad with a sweet onion balsamic dressing, and brandy milk punch. The potato bean soup recipe came from The Vegan Road., except ours wasn’t vegan because we added beef broth. Some other substitutions: celery seed instead of celery, Italian spices instead of Italian sausage, and dried beans instead of canned (If you do it this way, make sure to cook the beans first, then add the potatoes for the …