tag:blogger.com,1999:blog-42434000206331015272024-03-14T01:29:37.190-07:00Bite MeSammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-4243400020633101527.post-34496372477863983752012-03-18T11:08:00.005-07:002012-03-18T11:48:07.346-07:00Homemade Fast Food: Tater-Tot CasseroleZach and I had tots....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ux4YdJwuS4g/T2YtOm7snFI/AAAAAAAAB9Y/a66jNgMvMNc/s1600/tot1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-ux4YdJwuS4g/T2YtOm7snFI/AAAAAAAAB9Y/a66jNgMvMNc/s400/tot1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721310105613147218" /></a><br /><br />Lot's of tots... in this tater-tot casserole recommended by none other than our I-am-just-going-to-go-ahead-and-call-them family-even-though-Zach-won't, Chris and Rachel...Rachel recommended them in an "I-made-this" sort of way and Chris recommended this in an "I-ate-this" sort of way. <br /><br />Juicy ground beef topped with crispy tater tots and melted cheese. Can we call this what it is? Homemade fast food. Delicious! No one eats more fast food than Zach and I. While I love to cook and even manage to update this blog once in a while, most days we are bringing food home from places all over the city. I even noticed this morning that Wing-Stop and Pappa Johns are among our "most visited" websites (as defined by our google chrome homepage). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-VHz29CjytwA/T2YtO9-zu9I/AAAAAAAAB9k/QWXzid9Ca0Y/s1600/tot2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-VHz29CjytwA/T2YtO9-zu9I/AAAAAAAAB9k/QWXzid9Ca0Y/s400/tot2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721310111800212434" /></a><br /><br />Rachel managed to make a healthier version of this genius dish by using the healthier version of everything in the dish, but I didn't bother. I think I will lighten it up a little next time by throwing some vegetables into the meat mixture and using extra lean beef since I basically felt like I couldn't move after eating this, but it sure was worth every bite. Oh, and it was probably the easiest thing I have ever made. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-S15puOo54ng/T2YtPdf2LEI/AAAAAAAAB9w/JDywSm08fw0/s1600/tot3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-S15puOo54ng/T2YtPdf2LEI/AAAAAAAAB9w/JDywSm08fw0/s400/tot3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721310120260283458" /></a><br /><br />Tater-Tot Casserole<br /><span style="font-style:italic;">Recipe by <a href="http://cravingcomfort.blogspot.com/2010/01/tater-tot-casserole.html">Craving Comfort</a><br />feeds 3-5 people</span><br /><br />1 lb lean ground beef (I would use very lean maybe up to 1 1/2 lbs)<br />1/2 medium onion, chopped<br />1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted) - i did not use the whole can<br />1 16oz package frozen tater tots<br />1 cup shredded cheddar cheese<br />salt & pepper<br /><br />Preheat oven to 375 degrees.<br />Brown ground beef. season with salt & pepper. - do not break it apart completely...leave some nice meaty chunks in there<br />Add chopped onion, cook until tender.<br />In a casserole dish, combine ground beef mixture & cream soup.<br />Top mixture with tater tots.<br />Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.<br />remove from oven & top with cheese, return to oven until melted.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-36242448438571424272012-02-29T08:55:00.009-08:002012-03-02T09:09:10.610-08:00Putting Off: Easy Tandoori ChickenHave you ever had something lingering on your to-do list, for weeks? months? years? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-JeInjEiTq2o/T1D92UxRUNI/AAAAAAAAB8c/_cMawJHKFMw/s1600/cu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-JeInjEiTq2o/T1D92UxRUNI/AAAAAAAAB8c/_cMawJHKFMw/s400/cu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715347036863287506" /></a><br /><br />I feel this way about a lot things that just sit in my "inbox" of life. To name a few:<br />Get a new license with my new name from the DMV (so I can subsequently get everything else with my new name on it)<br />Renew subscriptions <br />Learn how to use bleach to whiten my whites in the wash, really...no idea<br />Toss that plant out front away because it has been dead for a while...literally walk right by it everyday <br />Clean my car<br />Hang out with friends who have been and will continue to be neglected by a busy a work schedule for the next few months<br /><br />Zach left early this morning because he had to get an oil change. He said he had been putting it off and just needed to get it done. That is something that took me by surprise. Why can't I just get something done? Well, I am doing just that by blogging this morning since blogging is forever on my to do list because I can never seem to do enough of it. <br /><br />It just so happens this meal I prepared last Sunday night has been on my mind for far too long. This one goes back to early December when I went to North Carolina for a wonderful girls' weekend with Amanda and Becky. We galavanted around Chapel Hill, where Dr. Becky is doing her residency. We had such a good time taking in the adorable "small town" (and that is me comparing it in size to LA) and the cool woods behind Becky's oh-so North Carolina apartment. We even saw what was left of Occupy Chapel Hill:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-r4A35m_oTe4/T1D-ASM9UQI/AAAAAAAAB9M/Blr7HhYYjZo/s1600/occupy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="http://1.bp.blogspot.com/-r4A35m_oTe4/T1D-ASM9UQI/AAAAAAAAB9M/Blr7HhYYjZo/s400/occupy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715347207972802818" /></a><br /><br />We just had the best time sitting in Becky's living room with Mate-the-perfect-dog-and-inspiration-for-me-ever-wanting-a-dog-in-the-first-place talking for hours. I am pretty sure that is what the three of us did for the better part of the first day we arrived. It was like we picked up right where we left off. Do you have friends like that? It is something really special when you can feel the same way with friends as you would with your family. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-LJQ1wbALRO0/T1D93eV0cfI/AAAAAAAAB9A/iBVYCwxAjGM/s1600/ncgirls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="http://4.bp.blogspot.com/-LJQ1wbALRO0/T1D93eV0cfI/AAAAAAAAB9A/iBVYCwxAjGM/s400/ncgirls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715347056612372978" /></a><br /><br />We did another thing girls love to do when they get together: shop. We ended up at World Market at one point where I picked up some tandori chicken rub/marinade. I thought it would inspire me to get back to the kitchen right when I got back to LA. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-arYDw_phdMc/T1D93DftfDI/AAAAAAAAB80/ausBZa_mwJQ/s1600/tan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-arYDw_phdMc/T1D93DftfDI/AAAAAAAAB80/ausBZa_mwJQ/s400/tan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715347049406102578" /></a><br /><br />Well, here we are 3 months later. I would like to dedicate this meal to that fabulous girls' weekend...and my stomach....and Zach's stomach.<br /><br />Tandoori Chicken with Curry Couscous and sauteed veggies.<br /><br />For Chicken:<br />2 lb chicken thigh filets (you can get breasts or bone in thighs...really anything you want)<br />2 cups plain greek yogurt (do not use the low fat or fat free kind)<br />juice from one lemon - fresh!<br />tandori chicken powder rub/marinade (this was from World Market, but they have a selection of other brands in the ethnic food section in the grocery store)<br />1 finely chopped onion<br /><br />For Couscous:<br />1 box instant couscous (ready in 5 minutes)<br />1/2 tsp curry powder<br />1/4 C almond slivers<br /><br />For Sauteed Veggies:<br />1 tbs olive oil<br />mixed veggies, any kind you like...I used green beans, mushrooms and red onion<br />sea salt (I had some curry lime sea salt which worked well<br />slivered almonds<br /><br />Place chicken in a resealable plastic bag and squeeze lemon all over it. Throw the lemon rinds in the bag too. <br />Mix the yogurt, onions and the tandoori spice powder together in a bowl and add to the bag with the chicken. Make sure the chicken s coated and let marinate in the fridge for about 2-4 hours<br />Remove chicken from fridge about 15 minutes before you are ready to bake it.<br />Set oven to 475 deg F. <br />Place marinated chicken and all the contents of the bag in a baking dish and place it in the oven for 25-35 minutes (depending on the cut of the chicken you use --- jus check it after 25 minutes.<br /><br />Make the couscous as directed on the box. Once it has absorbed the water and is ready, add the curry powder and almonds and mix in thoroughly.<br /><br />Sautee the veggies in a pan with the oil until just tender, adding the salt and almonds during the last 4-5 minutes so the almonds become toasted.<br /><br />Pile it all up starting with the couscous on the bottom, then the veggies and then the chicken. Use the sauce from the chicken to pour over the plate as well. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-AY4DopYbte8/T1D92nxZsfI/AAAAAAAAB8o/huRbEH3q2Yo/s1600/full%2Bplate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-AY4DopYbte8/T1D92nxZsfI/AAAAAAAAB8o/huRbEH3q2Yo/s400/full%2Bplate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715347041964110322" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-68027519045749960792012-02-15T09:20:00.001-08:002012-02-15T09:25:49.491-08:00We Like to PartyWe like to party-we-we-we like to party. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ZUpIyPdi-KQ/Tzvp2_pflXI/AAAAAAAAB74/TWZc_vHZ6qo/s1600/vday%2Bdrink.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-ZUpIyPdi-KQ/Tzvp2_pflXI/AAAAAAAAB74/TWZc_vHZ6qo/s400/vday%2Bdrink.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709414083629913458" /></a><br /><br />Taking inspiration from the late 90's group, Vengaboys, we like to celebrate holidays, even holidays that are transparently just an excuse to celebrate.<br /><br /><iframe width="459" height="344" src="http://www.youtube.com/embed/6Zbi0XmGtMw?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><br />February is full of holidays that are sometimes overlooked: Valentines Day and Presidents' Day. I cannot yet speak for Presidents' Day (a day off from work might be enough of a celebration), but this was our first Valentines Day as a married couple so there is no way we can ignore that! <br /><br />Zach has made dinner for me precisely one time during the almost six years we have been together. He made me <a href="http://bitemefoodblog.blogspot.com/2009/07/you-say-tomato-i-say-tomato-no-one-says_27.html">spaghetti and meat sauce</a> one night when we were still in the ooey gooey stage of our relationship. It was delicious! His cooking skills have since been confined to manning the grill during steak or burger nights. I love to cook so I am not complaining, but when he said he was going to cook dinner, I jumped at the chance to see what he would come up with.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-zYeKTYHOCBE/Tzvp3oLT3bI/AAAAAAAAB8Q/r6DJ7c4UbVc/s1600/2012-02-14_19-53-31_877.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-zYeKTYHOCBE/Tzvp3oLT3bI/AAAAAAAAB8Q/r6DJ7c4UbVc/s400/2012-02-14_19-53-31_877.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709414094509170098" /></a><br /><br />Beef Wellington. Fancy right? Well, it was delicious. He topped it all off with a great little homemade sauce, steamed broccoli and a sweet potato. We spent our first Valentines Day as a married couple eating like royalty on a blanket of the floor of our living room. <br /><br />Of course, I can never stay out of the kitchen so my gift to Zach was to make him our signature cocktail that we served for guests at our wedding last year. <br /><br />This was a combination between two recipes we came across while experimenting on mixing cocktails for our big day. We set up sort of a science lab of little bottles and garnishes and went to town on tasting different mixtures. We loved two different drinks so Zach went to make some sort of combination of them which turned out to be excellent!<br /><br /><a href="http://www.marthastewart.com/318024/thyme-lemonade?czone=entertaining/cocktail-hour/cocktail-recipes&backto=true&backtourl=/photogallery/gin-cocktails#slide_9">Martha Stewart's Thyme Lemonade</a> + <a href="http://www.whiskymag.com/cocktails/bourbon_punch.html">Whisky Magazine's Bourbon Punch</a> = The Lindzachary Wedding Cocktail<br /><br />The Lindzachary:<br /><br />1 1/2 C white sugar<br />1 bunch of fresh thyme<br />1 C water<br />1 C Whisky Bourbon<br />2 C pink lemonade<br />1/4 C grenadine<br />additional thyme springs for garnish<br /><br />Put sugar, thyme and water into a saucepan, and bring to a boil. Stir until sugar is dissolved (about 2 minutes). Let cool.<br />In a pitcher with ice, mix bourbon, pink lemonade and grenadine. Then add the thyme simple syrup to taste (you may end up using all of it). <br /><br />This recipe is going o be different for everyone. This makes a big batch that can be saved in a pitcher for later. You should mix it depending on your taste and how strong you would like the drink to be. A general rule on a small scale is to start with would be:<br /><br />1 part bouron<br />2 parts pink lemonade<br />3/4 part thyme syrup<br />just a dash grenadine<br /><br />Garnish with a sprig of thyme. Cheers!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-EPsNvrjoNJQ/Tzvp3Cm8e7I/AAAAAAAAB8E/Kui5kvlT5rk/s1600/2012-02-14_20-23-21_527.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://2.bp.blogspot.com/-EPsNvrjoNJQ/Tzvp3Cm8e7I/AAAAAAAAB8E/Kui5kvlT5rk/s400/2012-02-14_20-23-21_527.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709414084424530866" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-14255945488346455582012-02-06T08:49:00.001-08:002012-02-06T09:26:49.728-08:00Meat, Meet CheeseMeat and cheese plate: the carb-counter's dream meal.
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<br /><a href="http://2.bp.blogspot.com/-7AzkEuB00f4/TygkJ0WIrSI/AAAAAAAAB6I/FLcQfPzG3FI/s1600/meat%2Band%2Bcheese%2Bclose.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://2.bp.blogspot.com/-7AzkEuB00f4/TygkJ0WIrSI/AAAAAAAAB6I/FLcQfPzG3FI/s400/meat%2Band%2Bcheese%2Bclose.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848679153642786" /></a>
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<br />We tend to throw together meat and cheese plates on lazy Sunday nights when we would rather picnic on our coffee table than spend an hour or two cooking in the kitchen. These "lazy Sunday dinners" tend to turn into a feast for a king by the time I get finished plating everything I thought we would need for a successful nosh.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Qb0E46HW-z0/TzAGlBPxNoI/AAAAAAAAB7U/Je4j_qh6FAI/s1600/2011-06-19_19-32-41_974.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://4.bp.blogspot.com/-Qb0E46HW-z0/TzAGlBPxNoI/AAAAAAAAB7U/Je4j_qh6FAI/s400/2011-06-19_19-32-41_974.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706067960937920130" /></a>
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<br />Our honeymoon was to Iceland, and I am going to be honest here: I had not heard good things about the food. With a national dish such as putrefied shark and things like puffin, raw whale meat and horse on the menus, I was kind of looking forward to the possibility of actually losing weight while traveling.
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<br /><a href="http://2.bp.blogspot.com/-oWm-i4a2RVI/TygkJo7R3UI/AAAAAAAAB6A/ZZTKsye7BU8/s1600/menu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://2.bp.blogspot.com/-oWm-i4a2RVI/TygkJo7R3UI/AAAAAAAAB6A/ZZTKsye7BU8/s400/menu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848676088208706" /></a>
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<br />I decided I would be adventurous and try some things I might be uncomfortable with. The very first restaurant we went to was a recommendation from someone I stopped in the street. "Do you know of any great little restaurants or cafes to eat lunch around here?", I asked in English without hesitation to a young-ish pair of stylish-looking women (EVERYONE spoke English there). They directed us to a little place that was tucked slightly off the main drag.
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<br />We did not know what to make of the menu. First of all, diet coke was "pepsi max"; a quick trial and error session was all it took to figure out that one. We did not really understand what a lot of the things on the menu were, and the servers were not interested in walking us through it. Also, everything was insanely expensive! This was just a regular restaurant, cute but nothing special. The entrees could cost between $35-$50. We settled on splitting what we determined to be a "sampler-style appetizer plate" that was $35.
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<br /><a href="http://3.bp.blogspot.com/-wGYCVbvYe2k/TygkJ9KNZTI/AAAAAAAAB6c/g_pZHBcz81c/s1600/meat%2Band%2Bcheese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-wGYCVbvYe2k/TygkJ9KNZTI/AAAAAAAAB6c/g_pZHBcz81c/s400/meat%2Band%2Bcheese.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848681519539506" /></a>
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<br />It turned out to be the most delicious version of a meat and cheese plate I had ever set tongue on. From then on, I knew my waistline and wallet were in trouble on this trip. At least when we asked the random woman in the street what is customary for tipping, she said in a heavy accent, "oh, we are Icelanders...we. don't. tip." I don't know if she was trying to say that we should tip since we were not Icelanders or if she was just so proud of the fact that they do not subject themselves to the custom of tipping, but who could even afford to tip on top of such pricey restaurant bills?
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<br />We went on to indulge in other great adventures while in Iceland some of which included other foods like whale sashimi (no wonder we did not see any whales when we went whale watching) and that putrefied shark I was telling you about.
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<br />Other adventures were of the outdoor variety like visiting Iceland's many scenic wonders:
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<br />Waterfalls:
<br /><a href="http://4.bp.blogspot.com/-mfKZVWCQ2Qw/Tygj6IKd-kI/AAAAAAAAB5s/HTaNOwC9K9I/s1600/waterfall.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-mfKZVWCQ2Qw/Tygj6IKd-kI/AAAAAAAAB5s/HTaNOwC9K9I/s400/waterfall.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848409595509314" /></a>
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<br />Glaciers:
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<br />Geysers:
<br /><a href="http://4.bp.blogspot.com/-p7Y0r_eH09Y/Tygj5zxKQzI/AAAAAAAAB5Y/nS8SPGJayc8/s1600/glaciers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-p7Y0r_eH09Y/Tygj5zxKQzI/AAAAAAAAB5Y/nS8SPGJayc8/s400/glaciers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848404120650546" /></a>
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<br />Icelandic Horses:
<br /><a href="http://3.bp.blogspot.com/-zH3z5HK-r44/Tygj6mqK-AI/AAAAAAAAB50/aRnLEuKUXXA/s1600/horse.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-zH3z5HK-r44/Tygj6mqK-AI/AAAAAAAAB50/aRnLEuKUXXA/s400/horse.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703848417781544962" /></a>
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<br />Countryside:
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<br />And then there was the city-life. The biggest city was Reykjavik, where more than half of the 300,000 people in the country live. While Reykjavik was by far the biggest city we visited, it was still smaller than 200,000. I believe that is about the amount of people that fit into Ben Hill Griffin Stadium AKA "The Swamp" two times.
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<br />Reykjavik:
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<br />Sushi on a conveyor belt:
<br /><a href="http://1.bp.blogspot.com/-mOOwwF93GWo/TygkgRjJ6CI/AAAAAAAAB7M/e3eTywHAaVE/s1600/sushi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-mOOwwF93GWo/TygkgRjJ6CI/AAAAAAAAB7M/e3eTywHAaVE/s400/sushi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703849064949999650" /></a>
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<br />Church:
<br /><a href="http://1.bp.blogspot.com/-moSZVVwC-uk/TygkgDQeuxI/AAAAAAAAB6w/SCZlEKbreC4/s1600/church.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-moSZVVwC-uk/TygkgDQeuxI/AAAAAAAAB6w/SCZlEKbreC4/s400/church.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703849061113576210" /></a>
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<br />Some of you may see a meat and cheese plate as a cop out for a recipe, but I really wanted to share the idea since it is just the idea if you want to have dinner at home, but you are in no mood to cook. It has a "home-cooked" vibe without any mess or effort. There is something about plating up everything to create a nice spread that is relaxing and fun. Here are some tips to create a great spread based on my past trial and errors:
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-4SpMjPRT2Uo/TzAGlfHpSLI/AAAAAAAAB7g/VZf0RxN7w7U/s1600/2011-06-19_19-32-32_325.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://1.bp.blogspot.com/-4SpMjPRT2Uo/TzAGlfHpSLI/AAAAAAAAB7g/VZf0RxN7w7U/s400/2011-06-19_19-32-32_325.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706067968956909746" /></a>
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<br />*choose 3 meats - one hearty style (i.e. something you might eat on a sandwich like a great roast beef or sliced ham), one sausage type (like a thick summer sausage or salami or chorizo - you could opt for two sausages if the first type of meat sounds boring to you), and one artisan style (like prosciutto or something you might just like to taste).
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<br />*Try to get your meats and cheeses from a grocery store with a great deli counter. That way, you can just buy what you need and still have plenty of variety. Or you could just spring for whole packages of everything so you will just have to make the spread again a couple of days later.
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<br />*choose three cheeses - one hearty (maybe a tasty cheddar or muenster. In honor of Iceland, we bought havarti cheese which was a staple at any breakfast meal we enjoyed while we were there), one special cheese that has been soaked or smoked or aged, read: hard (like a smoked gouda, manchego cheese is my favorite or one of those delicious cheeses that has been soaked in merlot) and something soft and strong like a goat cheese or blue cheese.
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<br />*Throw a baguette or whatever bread you like in the oven on a low setting until the crust is toasted and the inside is warm. Don't slice it. Just let people pull pieces off of it as they go; this way it will stay warm on the inside throughout the meal.
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<br />*Nuts are a great addition to the spread. I recommend cashews, spiced almonds, candied walnuts...
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<br />*Dried fruit or jam adds a great slightly slightly sweet touch and can be rolled up on a piece of bread with one of the soft cheeses
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<br />*some veggies with a dip - something light in case the meal gets to feeling too heavy
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<br />*I love grapes with cheese.
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<br />*Red wine is a must.
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<br />*Lastly, set up somewhere picnic-style, even if you are inside. Light some candles and enjoy!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3hVpI2cN0bE/TzAGll4WHGI/AAAAAAAAB7s/xaP-K3l-H3I/s1600/2011-06-19_19-32-16_763.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://3.bp.blogspot.com/-3hVpI2cN0bE/TzAGll4WHGI/AAAAAAAAB7s/xaP-K3l-H3I/s400/2011-06-19_19-32-16_763.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706067970771786850" /></a>
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<br /> <div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com5tag:blogger.com,1999:blog-4243400020633101527.post-17225742110423480972012-01-29T11:41:00.000-08:002012-01-29T11:42:25.770-08:00A Wedding and a Recipe.I have had an abnormal amount of people lately tell me they really enjoy my blog (humble brag) which has inspired me to pick back up the laptop and finger-peck away another post. I make no promises here as I have clearly not exhibited consistent blogging behavior in the past six months; I am in no place to make any pledges. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-KGoK6fBjwWs/TuJBaCcXlwI/AAAAAAAAB00/K_N6d4A4UP8/s1600/2011-08-02_19-03-49_414.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-KGoK6fBjwWs/TuJBaCcXlwI/AAAAAAAAB00/K_N6d4A4UP8/s400/2011-08-02_19-03-49_414.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5684177595283248898" /></a><br /><br />The good news about being so absent lately is that I have an abundance of new material to yap away about. I guess the most obvious material would be the fact that Zach and I decided to get hitched back in September. <br /><br />The wedding was in Orlando, Florida September 18th. It was a great day. Everything was perfect, and no I am not referring to the devine coming together of months of planning and crafting cute little do-dads. I am referring to the spending of quality time with all the people we care about most in the world and those that care about us (minus the few that were unable to make it and dearly missed). <br /><br />Here are some highlights from the day in case you are interested and have not been assaulted with Lindzachary wedding photos too much already via the magic of facebook.<br /><br /><br />We did a private yoga class the morning before the wedding:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-r1_0-QVqsJc/TyWR3UD_xwI/AAAAAAAAB1c/-5NBKyizmAk/s1600/yoga.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://4.bp.blogspot.com/-r1_0-QVqsJc/TyWR3UD_xwI/AAAAAAAAB1c/-5NBKyizmAk/s400/yoga.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703124882598905602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-itMJqX_UQ1A/TyWR3f6QlSI/AAAAAAAAB1s/JqeaDV8Ra_o/s1600/happy%2Bbaby.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://1.bp.blogspot.com/-itMJqX_UQ1A/TyWR3f6QlSI/AAAAAAAAB1s/JqeaDV8Ra_o/s400/happy%2Bbaby.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703124885779289378" /></a><br /><br />Rehearsal dinner, a backyard BBQ (Sonny's BBQ, that is) at Zach's parent's home:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-uEDcFvVxedc/TyWR33LSVGI/AAAAAAAAB18/tydyWXAgqI8/s1600/rehersal%2Bz.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-uEDcFvVxedc/TyWR33LSVGI/AAAAAAAAB18/tydyWXAgqI8/s400/rehersal%2Bz.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703124892024722530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kFaa7xgI2P4/TyWYQKTDcUI/AAAAAAAAB2Q/xi9983dq7FE/s1600/rehersal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/-kFaa7xgI2P4/TyWYQKTDcUI/AAAAAAAAB2Q/xi9983dq7FE/s400/rehersal.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703131906544202050" /></a><br /><br />The ceremony:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-k5c246eZ27w/TyWYQILVWEI/AAAAAAAAB2Y/7UiRdo-OmJ0/s1600/wed.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 350px;" src="http://1.bp.blogspot.com/-k5c246eZ27w/TyWYQILVWEI/AAAAAAAAB2Y/7UiRdo-OmJ0/s400/wed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703131905974949954" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-1_67hdWnIIA/TyWYQINfSXI/AAAAAAAAB2g/U72OBR175So/s1600/wed%2B1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-1_67hdWnIIA/TyWYQINfSXI/AAAAAAAAB2g/U72OBR175So/s400/wed%2B1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703131905983990130" /></a><br /><br />The portraits:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-azpk9DolYrg/TyWYb7lGMUI/AAAAAAAAB3A/Wl_S9RNPgZY/s1600/z%2Bfam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-azpk9DolYrg/TyWYb7lGMUI/AAAAAAAAB3A/Wl_S9RNPgZY/s400/z%2Bfam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132108751778114" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-SQ6v1sFvovo/TyWYQUGHE5I/AAAAAAAAB2s/KUV9miLFsEA/s1600/l%2Bfam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-SQ6v1sFvovo/TyWYQUGHE5I/AAAAAAAAB2s/KUV9miLFsEA/s400/l%2Bfam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703131909174268818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-xFHqA_kkkRs/TyWYtC76iWI/AAAAAAAAB3w/HXZQuG7zkts/s1600/l%2Bw%2Bgirls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-xFHqA_kkkRs/TyWYtC76iWI/AAAAAAAAB3w/HXZQuG7zkts/s400/l%2Bw%2Bgirls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132402784307554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uVWsACWCEMY/TyWYcnvuk5I/AAAAAAAAB3k/BVe09LWbL88/s1600/bridesmaids.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-uVWsACWCEMY/TyWYcnvuk5I/AAAAAAAAB3k/BVe09LWbL88/s400/bridesmaids.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132120607527826" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ddFOJI5GhsM/TyWYcH2sW4I/AAAAAAAAB3U/jIMvEG2xI1I/s1600/guys.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-ddFOJI5GhsM/TyWYcH2sW4I/AAAAAAAAB3U/jIMvEG2xI1I/s400/guys.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132112046807938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-VuT5ZwuTytY/TyWYbzqzGdI/AAAAAAAAB3I/TIrxmWTJGIY/s1600/pre%2Bguys.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-VuT5ZwuTytY/TyWYbzqzGdI/AAAAAAAAB3I/TIrxmWTJGIY/s400/pre%2Bguys.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132106628209106" /></a><br /><br />The reception décor...tables had names instead of numbers like "Jeff Goldblum: Zach kind of looks like him, Lindsey Kind of likes it.":<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-DX1x06_yeXQ/TyWY36g9KII/AAAAAAAAB44/Atvw5r8wKnk/s1600/decor.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-DX1x06_yeXQ/TyWY36g9KII/AAAAAAAAB44/Atvw5r8wKnk/s400/decor.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132589502310530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-VzQMOGIZ0Y8/TyWY3jKG7xI/AAAAAAAAB4o/HfxyH4s4SmM/s1600/decor%2Bwine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-VzQMOGIZ0Y8/TyWY3jKG7xI/AAAAAAAAB4o/HfxyH4s4SmM/s400/decor%2Bwine.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132583232466706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-vCdhRWTuzmI/TyWY3u5dPJI/AAAAAAAAB4g/Enu0GEHBMuE/s1600/decor%2Btable%2Bfind.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-vCdhRWTuzmI/TyWY3u5dPJI/AAAAAAAAB4g/Enu0GEHBMuE/s400/decor%2Btable%2Bfind.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132586383850642" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-CO58sncUpls/TyWYtkPLz6I/AAAAAAAAB4I/GSEuw4m9V-k/s1600/cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-CO58sncUpls/TyWYtkPLz6I/AAAAAAAAB4I/GSEuw4m9V-k/s400/cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132411723501474" /></a><br /><br />The party:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-K51ZVoxKqts/TyWYt3OpM1I/AAAAAAAAB4Q/AHf08RSrB8E/s1600/dance.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-K51ZVoxKqts/TyWYt3OpM1I/AAAAAAAAB4Q/AHf08RSrB8E/s400/dance.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132416821506898" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-d8dD24fSyNg/TyWYte_sEPI/AAAAAAAAB4A/Em85YY7a5ag/s1600/ropen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-d8dD24fSyNg/TyWYte_sEPI/AAAAAAAAB4A/Em85YY7a5ag/s400/ropen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132410316329202" /></a><br /><br />A couple if insider trading secrets from the day include:<br /><br />The call to go through with the outdoor ceremony was made when it was still raining outside at 3:30pm for a 5:30pm ceremony. We had grandmothers on both sides of the family praying for sunshine, and boy did we get it. The weather was beautiful, and the rain from the whole first part of the day actually made the area nice and cool for the ceremony. <br /><br />For pre-wedding gifts, Zach gave me a beautiful necklace with a thin gold chain and a garnet stone. I will wear it to any wedding I ever go to. I gave him a leather-bound book with blank pages and “Weissmueller” pressed into the leather on the cover. We wrote our vows in there and will write a little something to each other in there each year on September 18th. <br /><br />We put ourselves through about 5 weeks of pre-marital counseling sessions in the months leading up to the wedding. I know this sounds like TMI, but I genuinely enjoyed our time doing it, and would recommend it to anyone. I know it is not for everyone. It was just really nice to talk to a neutral third party about our relationship. It is kind of a rare experience because if you think about it, anyone you or your partner might go to for wisdom or advice will have some sort of angle, bias or be sensitive to certain things they already know about you. It was really interesting to talk with someone who was a blank slate with us.<br /><br />Planning a wedding out of state is not so bad. I know it sounds like it would really complicate things, and it certainly did. But there is something to be said about keeping your distance from the location of the wedding for the entire time you are engaged. It definitely keeps things in check since it is kind of impossible to get carried away when there are some things you just cannot physically accomplish from the opposite side of the country. The downside was that I definitely missed out on some fun wedding-planning related outings you tend to take with bridesmaids and family, but we managed to squeeze most of them in during the days I was in town to work on wedding things. The other stipulation (and it is a big one) is that I had a dream team of Orlandonites led by the mother of the groom herself that made the personal style of the wedding possible. I also had the worlds best wedding coordinator (if-you-are-having-a-wedding-in-florida-call-me-and-i-will-put-you-in-touch-because-you-cannot-do-it-without-her-I-don’t-think).<br /><br />While the details of the bachelorette party shall remain under wraps, I will say there was a 3am (approximately) Domino’s pizza delivered to the house where we were staying. While I loved the whole bachelorrette party, my favorite part was sitting around the kitchen table with about 8 girls sharing one pizza giggling about the events of the evening. A slice never tasted so good. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--jKvG-iam_o/TyWR39BXlpI/AAAAAAAAB10/uzyMbdsF1ww/s1600/bach.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/--jKvG-iam_o/TyWR39BXlpI/AAAAAAAAB10/uzyMbdsF1ww/s400/bach.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703124893593736850" /></a><br /><br />We did not hire a videographer (pictures were more important to us), but our friend, Case, did record just our vows during the ceremony. <br /><br />We wrote our own vows. They took up the majority of the ceremony. It was my favorite part of the day.<br /><br />I am pretty proud of the fact that the "single lady" who "caught" my bouquet in the bouquet direct pitch, I mean toss, will in fact be the next to marry. We look forward to returning to Orlando for Rachel and Chris' wedding later this year. You're welcome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-O68_cvk0Bts/TyWY4HxMsTI/AAAAAAAAB5A/x9lWmVA0LxU/s1600/rachel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/-O68_cvk0Bts/TyWY4HxMsTI/AAAAAAAAB5A/x9lWmVA0LxU/s400/rachel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703132593060098354" /></a><br /><br />Succotash has catapulted to the top of my list of favorite side dishes. So when Food Network Mag had a recipe using it, I decided to make the whole meal, including the delicious-looking pepper-jack stuffed chicken breasts. The whole meal is just, well, pretty. This meal looks more intense than it really is. It doesn't take long to prepare, and the payoff is really nice. Plus, succotash keeps in the fridge for a good week to serve as a side dish for other meals so make a bunch. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--ZV_Qf9NwBo/TuJBau7z1gI/AAAAAAAAB1E/2d5yTd29MBU/s1600/2011-08-02_19-04-09_281.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/--ZV_Qf9NwBo/TuJBau7z1gI/AAAAAAAAB1E/2d5yTd29MBU/s400/2011-08-02_19-04-09_281.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5684177607226283522" /></a><br /><br />This recipe is from over a year ago in the magazine, and my husband was not even my husband when I made this meal. It must have been over the summer. Yikes it has been a long time since I have written. I have since made this and my <a href="http://bitemefoodblog.blogspot.com/2010/04/someone-needs-shower.html">previous succotash recipe </a>using frozen edamame instead of lima beans. I have to say is superior to the limas. Edamame is a rich and buttery bean packed with all sorts of good-for-you stuff. Just make sure the frozen edamame are not in the pods, but peeled. They should be lose in the bag. They look and feel exactly like lima beans, but they have a deeper green color (similar to the color of green beans) and more flavor.<br /><br />Chicken:<br />4 ounces pepper-jack cheese, shredded<br />2 cups baby arugula, roughly chopped<br />2 large skinless, boneless chicken breasts (12 ounces each)<br />1 tablespoon olive oil, plus more for brushing<br />Kosher salt<br />1 1/2 to 2 tablespoons Cajun spice blend<br />Vegetable oil, for the grill<br /><br />Succotash:<br />1 cup frozen lima beans, thawed (I like to substitute frozen peeled edamame)<br />1 medium yellow summer squash, diced<br />2 cups corn kernels<br />1 cup grape tomatoes, halved<br />4 strips of bacon (I added this part, but believe me it makes it even better!)<br />Juice of 1 lime (I did not use this since I was using bacon, but you should use this is you don't add the bacon)<br /><br /><br />Instructions:<br />Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.<br /><br />Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.<br /><br />Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat or if you are using bacon, just cook it until crisp (the fat from the bacon will serve as the "oil" in this case) --- then take out the bacon and crumble it up, leaving the grease in the pan. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and crumbled bacon and cook 2 more minutes. Remove from the heat and stir in the lime juice (if you did not use the bacon).<br /><br />Slice the chicken and serve with the succotash.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-GwOMcr1JtbQ/TuJBbIWEfCI/AAAAAAAAB1Q/S2auZMoMHkY/s1600/2011-08-02_19-04-24_971.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://1.bp.blogspot.com/-GwOMcr1JtbQ/TuJBbIWEfCI/AAAAAAAAB1Q/S2auZMoMHkY/s400/2011-08-02_19-04-24_971.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5684177614047312930" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com6tag:blogger.com,1999:blog-4243400020633101527.post-72652288017742558822011-06-18T08:31:00.000-07:002011-07-04T09:06:25.875-07:00Summer Sides - Shallot/Lemon Brown Rice with Toasted Pine Nuts and Roasted Zaatar CarrotsI have always been all about the sides.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-OQvCIUzsy-w/TfzIdDqzuKI/AAAAAAAAB0c/9LkRgxBcxoI/s1600/2011-05-22_19-48-32_870.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-OQvCIUzsy-w/TfzIdDqzuKI/AAAAAAAAB0c/9LkRgxBcxoI/s400/2011-05-22_19-48-32_870.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5619586836578154658" /></a><br /><br />When you have a habit of wanting to taste the food on everyone's plate at the table, side dishes are important to you. They offer variety in a meal. Sure, the hunk of beef, chicken breast or fish maybe are delicious, but the side dishes really bring out the best in the main dish. I always like to have at least two sides, and one of them has to be special. <br /><br />For this casual Sunday evening dinner, I was making some super easy tilapia with some herbs de provence and lemon rub. I decided to focus on some more adventurous sides. They both were very flavorful and turned out very well. I loved the zaatar carrots because the natural sweetness in the carrots contrasted the tangy kick of the zaatar spices; this made for such an interesting combination. I imagine you could substitute any vegetable for carrots like asparagus, zucchini, potatoes, etc. I also made brown rice with lemon, shallots and toasted pine nuts....yummmm. Yes, it was good. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MrfonrOf-og/TfzId3p-YII/AAAAAAAAB0k/_2SRCY29bTk/s1600/2011-05-22_20-03-37_551.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-MrfonrOf-og/TfzId3p-YII/AAAAAAAAB0k/_2SRCY29bTk/s400/2011-05-22_20-03-37_551.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5619586850533302402" /></a><br /><br />Zaatar Carrots<br /><br />(<span style="font-style:italic;">Serves 4, recipe from "<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-carrots-with-zaatar-recipe/index.html">Food Network Magazine</a>"</span>)<br /><br />Preheat 2 baking sheets in a 450 degree oven. Quarter 4 pounds carrots lengthwise and toss with 1/4 cup olive oil and 3/4 teaspoon each salt and pepper. Spread on the hot baking sheets and roast until browned, 18 to 20 minutes. Toss with 4 teaspoons za'atar (a spice blend available at Middle Eastern markets), 3 tablespoons chopped parsley and the juice of 1 lemon.<br /><br /><br />Brown Rice with Lemon, Shallots and Toasted Pine Nuts<br /><br />(<span style="font-style:italic;">Serves 4, recipe from "<a href="http://fortheloveofcooking-recipes.blogspot.com/2008/02/brown-rice-with-toasted-pine-nuts.html">For the Love of Cooking</a>"</span>)<br /><br />2 tbsp pine nuts<br />1/2 tsp olive oil<br />1 shallot diced finely<br />1 tsp lemon zest divided in two<br />Brown rice prepared per instructions (use vegetable or chicken stock to cook the rice - it's much more flavorful). Also, add 1/2 tsp of lemon zest to rice while cooking.<br />1 tsp butter<br />Salt and pepper to taste<br /><br />While the brown rice is cooking, add pine nuts to a DRY skillet over medium heat. Toast the nuts stirring often, until they are golden brown 2-3 minutes. After the nuts are finished cooking, remove from pan and set aside. In the same pan add the olive oil over medium heat. Add the shallot and cook until soft and tender. They cook fast so stir them often. Once rice is finished cooking, add pine nuts, shallots, the remainder of lemon zest, butter and salt and pepper to taste.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-1611538079797380452011-05-28T09:09:00.000-07:002011-05-28T09:30:31.564-07:00Planning a Wedding and Oh yeah, cooking too - Greek Ziti RaguWhen Zach and I got engaged, I thought I would end up blogging away about the wedding planning process. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-jsCcCrkt3SA/TeEhIpr-0OI/AAAAAAAAB0Q/xaI8KzWFrws/s1600/2011-04-24_19-41-16_251.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-jsCcCrkt3SA/TeEhIpr-0OI/AAAAAAAAB0Q/xaI8KzWFrws/s400/2011-04-24_19-41-16_251.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5611803043193344226" /></a><br /><br />I thought food blog readers were a similar target audience so it would be nice to sort things out via this blog, with a recipe to accompany every step of the way. I am now two months in to my 6 month engagement, and I do not think I have really mentioned the crazy world of wedding planning. If this is not something that interests you, forgive me for starting now. <br /><br />You do not need a lot of time to plan a wedding. In fact, I prefer the condensed process which will all start and end before there is too much time to dwell on all the things I am including and not including in the process. What you do need is a lot of advance notice. <br /><br />Every vendor, specifically the ceremony and reception venues need to be booked so far ahead time. I found myself running out of options for a reception venue before I even started looking. And the date we picked, the Florida Gator Football bye weekend of October 22nd? Forget it. <br /><br />We started throwing out alternate dates, pending the availability of the reception spaces we were drawn to. By the time we found the location we ended up booking, there were two dates available within months of our original date: September 18th (a Sunday) and September 11th (a Sunday). For obvious reasons, we went with September 18th. <br /><br />Our wedding celebration will be at the Winter Park Farmers’ market in Orlando, Florida, a location originally brought up by Zach’s mom (who originated several other successful ideas like the greyhound breed of dog we ended up adopting, my beloved cast iron skillet, my sewing hobby and the easy-peasy crock pot). The place is perfect for us. It is nice enough for an event such as a wedding, but not stuffy or cookie-cutter the way so many reception locations can be. The farmers’ market has loads of character and old-school charm with its red brick structure and hanging bulb lights. It used to be a train station, but has been converted to serve as a venue for weddings and other events as well as a farmers’ market every Saturday. Zach and I are big fans of farmers’ markets in general so it just seems really appropriate that we celebrate or marriage at one. <br /><br />The ceremony will be at Loch Haven Park which is just behind the Menello Museum of Art, about 10 minutes away from the market. The criteria for a ceremony location for was “a big tree”. I just wanted to get married under a big tree. This is of course, weather permitting which means a lot more in Florida during hurricane season than it would somewhere like California in the fall. <br /><br />We made a "save the date" movie trailer instead of the traditional save the date postcards. I am posting it below for your viewing pleasure...<br /><br /> <iframe width="480" height="295" src="http://www.youtube.com/embed/sYUvv7pxFrI?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><br />I am well beyond the venue booking at this point in the process, but more on that later. For now, I will leave you with THIS:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-gD9icpvScsQ/TeEhIQamzBI/AAAAAAAAB0I/0Yvvk8oPQhg/s1600/2011-04-24_19-41-51_574.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-gD9icpvScsQ/TeEhIQamzBI/AAAAAAAAB0I/0Yvvk8oPQhg/s400/2011-04-24_19-41-51_574.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5611803036409580562" /></a><br /><br />Greek Ziti Ragu <br /><span style="font-style:italic;"><br />(a recipe by <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/Greek-Ziti-with-Lamb-Ragù">Rachel Ray</a> - makes 5-6 servings</span>)<br /><br />2 tablespoons EVOO (extra-virgin olive oil) <br />1 1/2 pounds ground lamb (I used beef)<br />Fine sea salt and black pepper <br />2 sprigs fresh oregano or marjoram, leaves finely chopped (about 1 tablespoon) <br />4 cloves garlic, finely chopped 1 onion, finely chopped <br />1 large fresh bay leaf <br />1 cinnamon stick <br />1 small red chile pepper, such as fresno or cherry, finely chopped <br />About 3 tablespoons tomato paste <br />A small handful pitted kalamata olives, finely chopped, or 2 tablespoons black olive tapenade <br />1 cup dry white wine 1 1/2 cups whole milk <br />A few grates fresh nutmeg <br />1 pound ziti pasta <br />1/2 pound brick greek feta cheese, drained and finely crumbled <br />A handful each flat-leaf parsley and fresh mint, finely chopped<br /><br />Heat a large dutch oven over high heat. Add the EVOO, 2 turns of the pan, and the lamb; brown the lamb, caramelizing the meat to deep brown. Add lots of black pepper, sea salt, the oregano (or marjoram for a milder taste), garlic, onion, bay leaf, cinnamon stick and chile pepper and cook for 7 to 8 minutes to soften.<br /><br />Add the tomato paste and olives (or tapenade) and stir for 30 seconds. Add the wine and deglaze the pan; add the milk and reduce the heat to a simmer. Add nutmeg to taste and simmer the ragù while you cook the pasta.<br /><br />Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the hot pot with half of the finely crumbled feta. Discard the bay leaf and cinnamon stick. Add the ragù to the ziti and stir, adding in the pasta cooking water as necessary to move the heavy ragù around the pasta. Serve in shallow bowls topped with the remaining feta and the finely chopped parsley and mint.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-jNxaHmTyiBM/TeEhHwlXYoI/AAAAAAAAB0A/_BsDKJhZzYY/s1600/2011-04-24_19-46-03_870.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-jNxaHmTyiBM/TeEhHwlXYoI/AAAAAAAAB0A/_BsDKJhZzYY/s400/2011-04-24_19-46-03_870.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5611803027864773250" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com4tag:blogger.com,1999:blog-4243400020633101527.post-51862124795902699412011-05-15T10:27:00.000-07:002011-05-15T11:06:10.757-07:00Don't You Forget About Me - Brunch Club MayI thought of a new excuse for not posting in a while. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-NixogARaplg/TdASCLAtTsI/AAAAAAAABzo/wg8GfZ5oIkM/s1600/2011-05-01_11-54-04_311.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-NixogARaplg/TdASCLAtTsI/AAAAAAAABzo/wg8GfZ5oIkM/s400/2011-05-01_11-54-04_311.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5607001364601065154" /></a><br /><br />Brunch club nearly disappeared after the last one that was sometime last year! Sue heroically revived it, and the newlyweds, Robily, graciously hosted at their new cool apartment in Pasadena. It was delightful to meet back up again. It had certainly been a while. With the return of brunch club, I am inspired to make a return to blogging after, well let's call it a sabbatical. <br /><br />The club-goers (the brunch club goers that is) depend on us to bring the hearty egg-type dishes to the event so I made this little breakfast calzone I have been meaning to try from my recipe binder.<br /><br />I made two, one with sausage/jack cheese/egg/peppers/onions <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/--d1amkbpgmw/TdASCXTnlqI/AAAAAAAABzw/TF3UUsMSY5Y/s1600/2011-05-01_11-53-57_775.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/--d1amkbpgmw/TdASCXTnlqI/AAAAAAAABzw/TF3UUsMSY5Y/s400/2011-05-01_11-53-57_775.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5607001367901607586" /></a><br /><br />...and the other with feta/sun-dried tomato/egg/spinach/mushroom/onion. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-JxK2ccDEDLo/TdASCRJy3zI/AAAAAAAABz4/sZXwvZzImIs/s1600/2011-05-01_11-51-10_614.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-JxK2ccDEDLo/TdASCRJy3zI/AAAAAAAABz4/sZXwvZzImIs/s400/2011-05-01_11-51-10_614.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5607001366249791282" /></a><br /><br />The former was from the recipe, the latter was a creation of mine not only to accommodate the vegetarians in the group, but also to experiment with the concept to see if it would work with other ingredients. The feta/spinach one was actually better in my opinion.<br /><br />It is almost unnecessary to bore you with a recipe for this because you can do whatever you want with these things. I used Pillsbury pizza dough which comes in one of those scary pop-open cans (doyouknowwhatimean?...one of those cans where you slowly peel away the wrapping on the outside until the can bursts open like BLAM!)<br />You can stuff the thing up with anything you want. I will definitely use more eggs next time. You can almost just make scrambled eggs with anything you like to add and then roll it up in that dough, and bake for about 15 minutes. <br /><br />Instead of a traditional recipe, I will simply give you some tips for this:<br /><br />*Cook or saute whatever meat or vegetables you will be using until the meat is brown or the vegetables are slightly tender.<br />*Mix together about 4-5 eggs, and scramble them with whatever filling (meat/veggies/cheese) you are using<br />*Roll out your pizza dough into more of a long rectangle so once the filling is added and folded it, you will have a log-shaped calzone that you can cut across.<br />*Add the egg filling down the center of the dough rectangle. <br />*You can fold the edges it and pinch them together at the top.<br />*Brush the dough with an egg white wash OR just use some cooking spray to lightly coat the dough (I used olive oil spray)<br />*Use the timing/temperature on whatever pizza dough package you use. Just make surethe dough is cooked all the way through. I believe I did about 20 minutes at 350 F. <br />Allow to cool for at least 10 minutes before cutting into the calzone.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-39936046052421113282011-04-16T07:16:00.000-07:002011-04-24T09:06:39.067-07:00Basil Roasted Chicken Salad With AvocadoIt is hard to believe avocado was once on my "do not consume" list.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_ZIXz0Q486A/TbRDhOBPyuI/AAAAAAAAByQ/I0v80W123WI/s1600/avo%2Bsalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-_ZIXz0Q486A/TbRDhOBPyuI/AAAAAAAAByQ/I0v80W123WI/s400/avo%2Bsalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599174474706438882" /></a><br /><br />It was one of those foods that just clicked for me in my adult life. Perhaps I just grew tired of saying "no avocado please" when ordering at restaurants since they manage to work it into every sandwich, salad and beyond here in California. It is now rare that a day goes by where I do not eat this creamy, buttery fruit. <br /><br />So when my friend, Elysse, over at <a href="http://thedailybinge.com/">The Daily Binge</a> told me about the "Avocado Takedown", I decided that was a great way to get my avocado on last Sunday. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-rXBLPEF4cQc/TbRKFKjTojI/AAAAAAAABzg/XalazWfQRds/s1600/2011-04-10_13-58-20_51.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-rXBLPEF4cQc/TbRKFKjTojI/AAAAAAAABzg/XalazWfQRds/s400/2011-04-10_13-58-20_51.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599181689320612402" /></a><br /><br />Let me explain this to you: 20 local chefs, 20 dishes featuring avocado, 20 samples to taste/judge (top chef style), $10, stuffed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-PYEXFsQKWzA/TbRFUSXVDPI/AAAAAAAAByo/4SEBvs8umnM/s1600/avo%2Btable%2Bview.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://1.bp.blogspot.com/-PYEXFsQKWzA/TbRFUSXVDPI/AAAAAAAAByo/4SEBvs8umnM/s400/avo%2Btable%2Bview.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599176451557756146" /></a><br /><br />This event was just the perfect example of what I love about LA. There is always so much to do. Even when you think you might not have anything exciting to do on a Sunday afternoon, an irresistible event somehow makes its way through your email inbox or on your facebook newsfeed. I cannot think of anything in the world that would have been more worth my time last Sunday afternoon. I ate like a king for just $10, well...a king who really likes avocados. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-6mPKSt60Xec/TbRDg7Jhu5I/AAAAAAAAByI/VH4gVU2l1_c/s1600/avo%2Bplate%2B2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-6mPKSt60Xec/TbRDg7Jhu5I/AAAAAAAAByI/VH4gVU2l1_c/s400/avo%2Bplate%2B2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599174469640895378" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-G-3TaSmOuss/TbRFUJ453LI/AAAAAAAAByg/7Ou3J-xKKC8/s1600/avo%2Bspread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-G-3TaSmOuss/TbRFUJ453LI/AAAAAAAAByg/7Ou3J-xKKC8/s400/avo%2Bspread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599176449282661554" /></a><br /><br />The dishes were creative. I realized avocado was far more versatile than they usually get credit for. I remember a couple years ago, my friend Candace made vegan chocolate cupcakes with a "secret ingredient", and no one could guess what it was. When she told us it was avocado, it finally made sense that this fruit really does have the consistency of butter. The flavor is mild and nutty which is always something that works well with desserts. In fact, my favorite dish from the competition was a dessert.<br /><br />Avocado cream cheese cake with mint whipped topping. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-s1JHfDnu51U/TbRIZleRr-I/AAAAAAAABy4/4TczI-WX0Ow/s1600/avocreacheese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://2.bp.blogspot.com/-s1JHfDnu51U/TbRIZleRr-I/AAAAAAAABy4/4TczI-WX0Ow/s400/avocreacheese.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599179841121398754" /></a><br /><br />Other interesting dishes were:<br /><br />The avocado bacon muffin:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-OKfuqpJLdkU/TbRFUa-vLJI/AAAAAAAAByw/xNJqwpfU8n8/s1600/avobaconmuffin.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-OKfuqpJLdkU/TbRFUa-vLJI/AAAAAAAAByw/xNJqwpfU8n8/s400/avobaconmuffin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599176453870529682" /></a><br /><br />An avocado and nut mixture wrapped in steak with a side slaw:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-dPO1oKqkoak/TbRIaeIs8aI/AAAAAAAABzQ/8jnw6rguD3M/s1600/avosteak.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://4.bp.blogspot.com/-dPO1oKqkoak/TbRIaeIs8aI/AAAAAAAABzQ/8jnw6rguD3M/s400/avosteak.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599179856331731362" /></a><br /><br />Avocado pesto pasta with an avocado "meatball" on top:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--u95Ab-kixg/TbRIZ5A4LCI/AAAAAAAABzI/Xw_iFs8FHkc/s1600/avopasta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/--u95Ab-kixg/TbRIZ5A4LCI/AAAAAAAABzI/Xw_iFs8FHkc/s400/avopasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599179846366800930" /></a><br /><br />Avocado ice cream with pomegranate whipped topping:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3iw06bTLeKY/TbRIZoUS2PI/AAAAAAAABzA/t7hruLSDfFo/s1600/avoicecream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-3iw06bTLeKY/TbRIZoUS2PI/AAAAAAAABzA/t7hruLSDfFo/s400/avoicecream.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599179841884838130" /></a><br /><br />Dark chocolate avocado caliente cupcake:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-FsDWfNRWzmc/TbRDgmm0a8I/AAAAAAAAByA/z8CmP3EyEVk/s1600/avo%2Bchococaliente.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://1.bp.blogspot.com/-FsDWfNRWzmc/TbRDgmm0a8I/AAAAAAAAByA/z8CmP3EyEVk/s400/avo%2Bchococaliente.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599174464126610370" /></a><br /><br />Then they gave us these cute bags on the way out:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-LiOCV-g_fnc/TbRJzGLD0pI/AAAAAAAABzY/tRVHWbgY5GQ/s1600/i%2Bheart%2Bavocados.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-LiOCV-g_fnc/TbRJzGLD0pI/AAAAAAAABzY/tRVHWbgY5GQ/s400/i%2Bheart%2Bavocados.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599181378907525778" /></a><br /><br />Sunday night has become "Sunday Night Salad" Night at the Lindzachary household. Even after being stuffed with avocado-based foods all day, I could not resist throwing it into the salad I made. This recipe is a copycat for one of my favorite new salads to order for lunch while on the job. It is from <a href="http://www.doughboyscafe.com/">Doughboy's Cafe and Bakery</a> which has recently taken over as lunch king at work. Every day my coworkers Sara (at L<a href="http://lovelyclearsweet.blogspot.com/">ovely Clear Sweet</a>, Ally and I mildly struggle to decide where to order our lunch from. If we are honest, the struggle is always to figure out a place that will satisfy us at least half as much as Doughboys since we cannot eat there every single day (record: 4 days in a row). I even found myself there with Zach and Stanley one Friday night; I cannot get enough of this place. They have amazing salads (favorites include "the works", the chef salad" and "basil roasted chicken salad"), freshly baked bread that is soft and well, doughy (I could make a mattress out of this plush ciabatta bread that comes with the salads), and they have a huge rest of the menu that includes "the after-school special: a huge grilled cheese sandwich and a PINT of chunky/creamy tomato soup, sloppy joe's, etc. They also have an extensive brunch menu that includes things like rice krispy pancakes and malted cornmeal pancakes; that will have to be a different story. <br /><br />I copied the basil roasted chicken salad for dinner. While the salad was good, and I got pretty close, I would still recommend trying out the real thing...it really cannot be beat. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-dJKX8PG1eOw/TbRFT0ZUQqI/AAAAAAAAByY/-BQ45pXyQhk/s1600/avo%2Bsalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-dJKX8PG1eOw/TbRFT0ZUQqI/AAAAAAAAByY/-BQ45pXyQhk/s400/avo%2Bsalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599176443513029282" /></a><br /><br />Copycat Doughboy's Basil Roasted Chicken Salad:<br />2 boneless/skinless chicken breasts (or about 6 boneless/skinless chicken tender cutlets)<br />2 navel oranges<br />1 bunch of basil (a generous handful)<br />mixed greens<br />tomato<br />gorgonzola cheese<br />roasted walnuts<br />1 avocado<br />1/4 c Citrus olive oil (I happened to have some, but you can just use canola oil with a drop of orange extract)<br />1/4 c White balsamic vinegar<br /><br />Cut one orange into 4 sections. Squeeze the juice out and place juice with the peel in a plastic bag. Chop up half of the basil, and ad to the bag. <br />Add the chicken breasts or tenders to the bag and marinate for at least an hour (or overnight).<br />Heat a pan over med-high heat.<br />Add a tablespoon of oil to the pan.<br />Cook the chicken in the pan, about 3-5 minutes on each side until cooked all the way through. <br /><br />In a large bowl, add mixed greens, the other orange (peeled and sliced), the gorgonzola cheese, the avocado (peeled and sliced), the tomato (chopped), the rest of the basil (chopped) and the roasted walnuts.<br /><br />Mix the oil and vinegar thoroughly and toss into the salad. Once the chicken is cooled, chop it up and toss it in.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-52032823769560344772011-04-03T08:41:00.001-07:002011-04-03T22:40:50.543-07:00The Getting ThereI know it seems like I got engaged and just forgot about you all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-khCCt_VAhNg/TZlNMqe5SvI/AAAAAAAABxg/FZ3cpnt__Rw/s1600/2011-03-29_21-48-19_420.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-khCCt_VAhNg/TZlNMqe5SvI/AAAAAAAABxg/FZ3cpnt__Rw/s400/2011-03-29_21-48-19_420.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591585292314823410" /></a><br /><br />This is not the case. It is the #1 drawback to having a regular blog: entry guilt. When I fail to post a new entry at least once a week, a sense of anxiety creeps in. I have been feeling guilty and shameful for seemingly abandoning my blog for the first time in a year and a half. However, this sense of anxiety, guilt and shame was trumped by the only thing that has the power to trump my desire to cook and write about it: pilot season. Remember? I told you all about it a few years ago in <a href="http://bitemefoodblog.blogspot.com/2010/02/most-wonderful-time-of-year.html">this post</a>. <br /><br />This was the busiest one yet, and my life has been JELLO for the past month and a half. I have not cooked a single thing that entire time, but even if I had, there would have been no time to write about it. I am pathetically making my way back into almost a normal lifestyle (although things are still quite busy), and that includes this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-4h44pG82suo/TZlNNHskZJI/AAAAAAAABxw/oQRsutvZ0Lc/s1600/2011-03-29_21-48-26_944.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-4h44pG82suo/TZlNNHskZJI/AAAAAAAABxw/oQRsutvZ0Lc/s400/2011-03-29_21-48-26_944.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591585300156802194" /></a><br /><br />It was the birthday of my dear friend, Sara, and I wanted to make her something special for this debut back into the world of recipes. <br /><br />I realized that we are entering the stage of life where we may still look forward to birthday parties (a chance to spend time with friends and eat yummy sweets), but we no longer look forward to birthdays. It may sound ridiculous coming from someone my age, but we fear becoming older. It is not the wrinkles or the gray hairs that being to pop up every now and then (although that stuff sucks on it's own); it is the quarter-life crisis, this in-between stage where you may not be where you pictured yourself ending up as an adult whether it be career, family, spiritual-life or finances. As kids, when we dreamed of what we would be when we grew up, we completely neglected to consider this step of actually giving ourselves the opportunity to get there. It is a time in life that few people really anticipate: the getting there. <br /><br />Sometimes I find myself getting impatient, wanting to rush through this stage of life towards a more settled and secure future. However, I have come to appreciate this time to soak in all of my twenties have to offer, to gain new experiences, make new friends and continue to develop old friendships. These experiences give me perspective for the future and these friendships get me through the experiences. See how that works? <br /><br />I made these cookie cupcakes for Sara's birthday because she is my friend and has helped me through many an experience since I have known her. She loves to bake and is super at it. You can visit her blog, <a href="http://lovelyclearsweet.blogspot.com/">Lovely Clear and Sweet</a> for her great recipes. I, on the other hand, tend to perform poorly in this arena. I wanted to ease back into making more new recipes with something simple, yet original. I think these were just the thing for a simple sweet treat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lCiKgf27_30/TZlNM3uiZ9I/AAAAAAAABxo/kJkkK1nFo2o/s1600/2011-03-29_21-47-44_605.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://1.bp.blogspot.com/-lCiKgf27_30/TZlNM3uiZ9I/AAAAAAAABxo/kJkkK1nFo2o/s400/2011-03-29_21-47-44_605.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591585295870093266" /></a><br /><br />Peanut Butter Cookie Cupcakes with Chocolate Chip Frosting<br /><br />1 bag of mini chocolate chips<br />1/2 c crushed peanuts<br />your favorite <a href="http://bitemefoodblog.blogspot.com/2010/01/boston-lady-guest-blog.html">peanut butter cookie recipe</a> (you can really do this with any cookie recipe)<br /><br />Preheat oven to 350 degrees F <br />Drop cookie dough balls into greased cupcake pan <br />Bake for about 13-15 minutes (until the tops begin to brown.<br />When the cookies are still hot and in the pan, sprinkle chocolate chips generously over the top of each.<br />You can let them melt and spread the chocolate around like frosting or you can leave the chocolate chips in tact for a textured look. <br />Sprinkle some crushed peanuts over the top, and pop the cookies out of the cupcake pan once they have cooled off a bit.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-74107783729916669592011-02-21T00:23:00.001-08:002011-02-22T08:54:37.426-08:00If You Like It.......then you better put a ring on it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-jjCt7K4dyeY/TWM3pmysDGI/AAAAAAAABxQ/0BublVfPkzk/s1600/FxCam_1298227073751.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-jjCt7K4dyeY/TWM3pmysDGI/AAAAAAAABxQ/0BublVfPkzk/s400/FxCam_1298227073751.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576361951542119522" /></a><br /><br />Sorry ladies, Zach is officially off the market. Just shy of our 5 year anniversary, we were engaged to be married after a middle-of-the-wilderness-hike proposal. He took me to the middle of the Malibu mountains to "ask some big questions", as he put it. After the big Q, we continued hiking for another six hours through beautiful waterfalls and cascading streams before reaching civilization again. He really made me work for that ring that day! We then had an amazing dinner at <a href="http://www.pizzeriamozza.com/">Pizzeria Mozza</a>, a restaurant I have wanted to try for years. It was just the sweetest day, full of doing the extravagant version of the things we normally do every Saturday: hiking and eating out. I am very excited to share this news, and I will keep you posted on the details! <br /><br />Red rock with gray stripe (how did this happen?):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-FZV_b6nzdVo/TWM38nDHrSI/AAAAAAAABxY/GxDtmZOPqNQ/s1600/gray%2Bstripe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-FZV_b6nzdVo/TWM38nDHrSI/AAAAAAAABxY/GxDtmZOPqNQ/s400/gray%2Bstripe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576362278028553506" /></a><br /><br />My fiance with his machete:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-qQ8qcMEBgh0/TWM3UphDP4I/AAAAAAAABw4/GRK1KhQpDtk/s1600/FxCam_1298151157190.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-qQ8qcMEBgh0/TWM3UphDP4I/AAAAAAAABw4/GRK1KhQpDtk/s400/FxCam_1298151157190.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576361591496195970" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-GHGfHtCl95w/TWM3pWs9ONI/AAAAAAAABxI/WsZgPitNv5k/s1600/FxCam_1298158055739.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-GHGfHtCl95w/TWM3pWs9ONI/AAAAAAAABxI/WsZgPitNv5k/s400/FxCam_1298158055739.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576361947223111890" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ZmAlIGvtOT0/TWM3UQZHWuI/AAAAAAAABww/TQ6-JJahGrM/s1600/FxCam_1298149038093.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-ZmAlIGvtOT0/TWM3UQZHWuI/AAAAAAAABww/TQ6-JJahGrM/s400/FxCam_1298149038093.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576361584752024290" /></a><br /><br />A couple video representations of about the half-way point. Unfortunately we do not have pictures of the last quarter of the hike which is the absolute most beautiful part with tall trickling waterfalls and long flat cascading rocks. It was dark by the time we got there!:<br /><iframe width="480" height="295" src="http://www.youtube.com/embed/KKLYJZGqc8I?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><iframe width="480" height="295" src="http://www.youtube.com/embed/vZiLpJr-Rps?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><iframe width="480" height="295" src="http://www.youtube.com/embed/6w5bNg_W8WA?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><br />As you can tell, Stanley was very happy to hear the news. He keeps sniffing my ring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-OIWaGJ1tdy8/TWM3UJRUU9I/AAAAAAAABwo/_FNoWGlbayU/s1600/2011-02-18_08-26-17_479.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/-OIWaGJ1tdy8/TWM3UJRUU9I/AAAAAAAABwo/_FNoWGlbayU/s400/2011-02-18_08-26-17_479.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576361582840271826" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com5tag:blogger.com,1999:blog-4243400020633101527.post-57691142389916407302011-02-18T08:38:00.000-08:002011-02-21T19:52:33.274-08:00The MezzaIn Spain, it is tapas; in China, it is dim sum; in France, it is hors d'oeuvres; in Lebanon, it is mezza.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-PTLPqUrDfIA/TWKV7g1FaUI/AAAAAAAABwY/-_jd6jX8wSI/s1600/2011-02-13_18-44-59_506.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-PTLPqUrDfIA/TWKV7g1FaUI/AAAAAAAABwY/-_jd6jX8wSI/s400/2011-02-13_18-44-59_506.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576184138295503170" /></a><br /><br />I love to eat this way. We like to call this type of tasting and snacking "appetizers" or as Zach's dad likes to say "appe-TEASERS". However, with the popularity of the eating-several-small-meals-instead-of-three-big-ones diet that is finding it's way into the American food culture, eating appetizers or sharing small plates for dinner has become something I now see regularly when dining out (and I do dine out quite regularly these days!). Now, I am not quite sure that this whole "several small meals" thing is something I completely buy into. I like to think people are capable of eating three meals without going overboard, maybe with a couple healthy snacks between. And when I go out for tapas, dim sum or mezza, it does not necessarily mean I will be eating less; it just means I will have the opportunity to taste more delicious plates. I will admit, this process slows me down and allows me to enjoy and appreciate each dish on another level which might ultimately lead to less of a calorie intake. It just seems like this dining method was made for people like me, you know, the people who like to"try" everything on everyone else' plate at the table after rushing through their own meals.<br /><br />I made a mezza last weekend after we tasted a new Lebanese plate at one of our favorite Lebanese food spots in LA, <a href="http://pionsunset.com/">Pi on Sunset</a>. The dish was Kofta in Pita which is exactly what it sounds like:<a href="http://bitemefoodblog.blogspot.com/2009/08/hand-me-downs.html"> Kofta</a> (or Kafta) in pita bread. It is like a Lebanese quesadilla (with no cheese). It was delightfully delicious so I decided to try it at home. I did cheat by buying the meat already spiced from an Armenian bakery, but I am sure this would work perfectly with any <a href="http://bitemefoodblog.blogspot.com/2009/08/hand-me-downs.html">Kofta recipe</a>. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-A8IwtNUQ4PM/TWKV7B6vCpI/AAAAAAAABwQ/bJvwpCt0_rg/s1600/2011-02-13_18-44-27_767.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 400px;" src="http://4.bp.blogspot.com/-A8IwtNUQ4PM/TWKV7B6vCpI/AAAAAAAABwQ/bJvwpCt0_rg/s400/2011-02-13_18-44-27_767.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576184129997703826" /></a><br /><br />The other dish I made was something for which I hold very fond memories. When I had a chance to visit Lebanon years ago, I would go to the bakery some mornings to bake my own <a href="http://en.wikipedia.org/wiki/Manakish">manakeesh</a>. This is essentially a thinly rolled bread topped with one of a few different toppings: zaatar (a sesame/thyme spice mixture), cheese or minced lamb meat. I used to call it :Lebanese pizza" when I was little. I suppose I like to compare every dish to something that is familiar. I did not make my own dough for this version, but you certainly can if you wanted to try it. There are several recipes available online. I am fortunate enough to have several greek and Armenian bakeries close by so I was able to buy some bread on which to spread the various toppings. It is the kind of thin bread that is almost like a thick pita. <br /><br />Both of these recipes are super simple, and they are a great start for a Lebanese mezza if you ever feel adventurous enough to try one. <br /><br />KOFTA IN PITA<br />2 large pita bread rounds (between 12 and 16 inches)<br />1/2 pound kofta meat (recipe <a href="http://bitemefoodblog.blogspot.com/2009/08/hand-me-downs.html">here</a>)<br />butter (room temperature)<br /><br />Preheat the oven to 350 degrees F.<br />Gently open the pita so that the whole inside is facing upwards...if you are using the real thing, the bread should be thin so be careful<br />Spread a very thin layer of butter on the inside of each half. (The butter will be on the same side of the bread as the meat).<br />Place half of the meat (1/4 lb) onto each of the open pitas; try to plop it around different places so it is easier to spread out.<br />Close the pita by folding the two halves back together. <br />Gently press the bread together, smashing the meat so it spreads evenly. I used a roller on the outside of the bread to flatten it even more evenly.<br />The pita should basically look like it did at first, but with a meat layer in the middle<br />Cut each pita into 6 triangles with a pizza cutter of a large sharp knife.<br />Place triangles onto a baking sheet lines with foil.<br />Bake at 350 degrees F for 5-10 minutes (until meat is cooked just all the way through.<br />Serve with hummus, labneh or just eat plain. <br /><br /><br />MANAKEESH<br /><br />4 thick bread pitas (The kind that does not separate in the middle and is more like pizza dough. You can find these in midle eastern grocery stores, or you can use homemade or store-bought pizza dough)<br />1-2 tbsp zaatar (spice found in most grocery stores but definitely in middle eastern grocery shops)<br />4 oz Halloumi cheese (specialty cheese shops or middle eastern groceries)<br />good quality olive oil (I used garlic olive oil)<br />2 pinches of hot paprika<br /><br />For manakeesh with zaatar:<br />Drizzle olive oil onto the bread (baked or unbaked)<br />mix the zaatar with olive oil. (keep adding the oil slowly and mix it until the spices turn into more of a wet paste...the consistency of mud)<br />Spread the zaatar thinly over the bread (use more or less to taste)<br />Bake at 400 degrees F for 5-10 minutes (or until bread is done and slightly toasted).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-3MF8bw1n0VM/TWKV6zYUHMI/AAAAAAAABwI/b70zbtjFEN0/s1600/2011-02-13_18-46-13_366.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-3MF8bw1n0VM/TWKV6zYUHMI/AAAAAAAABwI/b70zbtjFEN0/s400/2011-02-13_18-46-13_366.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576184126095236290" /></a><br /><br />For manakeesh with cheese:<br />Drizzle olive oil onto the bread (baked or unbaked)<br />Crumble cheese and sprinkle it generously on the two pitas.<br />Drizzle a tad more oil over the cheese and sprinkle a pinch of hot paprika over the top<br />Bake at 400 degrees F for 5-10 minutes (or until bread is done and slightly toasted).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-wj-NcRv_K0A/TWKWNWjtygI/AAAAAAAABwg/4Z1NJn-nw-s/s1600/2011-02-13_18-45-49_578.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-wj-NcRv_K0A/TWKWNWjtygI/AAAAAAAABwg/4Z1NJn-nw-s/s400/2011-02-13_18-45-49_578.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576184444775942658" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-58425698512472428232011-02-10T19:12:00.000-08:002011-02-14T09:10:08.985-08:00Classy Classic Key Lime PieI think I like Key Lime Pie now.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-0GgrQchzePs/TVlelmNSWPI/AAAAAAAABv4/wKBd5RG9U-o/s1600/2011-02-06_16-37-54_704.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/-0GgrQchzePs/TVlelmNSWPI/AAAAAAAABv4/wKBd5RG9U-o/s400/2011-02-06_16-37-54_704.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5573590013852145906" /></a><br /><br />I don't usually go for the fruity desserts. I prefer chocolate/vanilla/bready/cakey/creamy desserts. I made key lime pie for the <a href="http://bitemefoodblog.blogspot.com/2010/05/day-to-remember.html">first time</a> just because I know it is one of Zach's favorites. It was definitely delicious, and well worth making. It was just not the classic version of the beloved dessert. I made key lime pie for the second time not only because it is one of Zach's favorites, but also because his mom sent me home after the holidays with a bottle of some really great key lime juice and a classic recipe. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ytE7Yeg9SaY/TVld6xAWLjI/AAAAAAAABvw/bi4XOD1tsvE/s1600/lime%2Bjuice.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-ytE7Yeg9SaY/TVld6xAWLjI/AAAAAAAABvw/bi4XOD1tsvE/s400/lime%2Bjuice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5573589278016286258" /></a><br /><br />That was half the battle, and we all know I am all about convenience. This pie was the easiest thing. It took such little effort that I had to keep re-reading the recipe to make sure I was not missing something. Granted, the recipe called for a meringue topping that would have made it more challenging. I opted to do a thick whipped topping with a tad of vanilla extract mixed in. <br /><br />You are going to look twice at this recipe before asking the question, "where is the baking time?" While the recipe includes 4 egg yolks, there is no baking. Apparently,the acidity in the lime juice acts as a "cooking agent". I did have trouble with the pie setting. I just stuck it in the freezer overnight, and it was cool and delicious the next day. I looked online and a lot of people suggest just going ahead and baking it for 10 minutes at 350 degrees F to make sure it sets while other online key-lime pie purists suggest that if you bake it, it is not true key lime pie. Either way, the taste was perfect. You just need to work with the texture whether that means beating the eggs and condensed milk a little more before adding the lime juice, baking it briefly before cooling or just sticking it in the freezer for a cool refreshing treat. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-us-_9Y2gxhs/TVld5-HUueI/AAAAAAAABvg/PXZOPx5HsYI/s1600/2011-02-06_17-55-43_446.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/-us-_9Y2gxhs/TVld5-HUueI/AAAAAAAABvg/PXZOPx5HsYI/s400/2011-02-06_17-55-43_446.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5573589264355342818" /></a><br /><br />Manny's Authentic Key Lime Pie (from Manny's and Isa's Kitchen in Islamorada, FL) <br /><br />(<span style="font-style:italic;">recipe adapted, original recipe includes a meringue topping</span>)<br /><br /> 1 14 oz can Eagle Brand condensed milk<br />4 large egg yolks (separated from the whites)<br />4 oz key lime juice<br />1 pie crust, baked and cooled (I used an already made graham cracker crust)<br />1 tub whipped topping<br />1 tsp vanilla extract<br />2 key limes (for garnish)<br /><br />Beat egg yolks and then add condensed milk. Mix thoroughly. <br />Add key lime juice and mix again.<br />Pour mixture onto baked and cooled pie crust. <br />Refrigerate pie for at least an hour (or if you would like to bake it first, bake at 350 degrees F for 10 minutes, and then refrigerate until completely cooled). <br />Once the pie is set, Mix vanilla extract into the whipped topping. <br />Spread whipped topping generously over pie. <br />Garnish with sliced key limes (optional). <br />Put back into refrigerator until ready to serve.<br /><br />Note: If your pie has trouble setting, place it in the freezer for a couple hours to give it a better texture.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-53384725762218932062011-02-01T21:46:00.000-08:002011-02-03T16:27:08.404-08:00Orange Crunch Cake: Walking on WaterZach and I were chatting creek-side on our weekend hike through Paradise Falls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtHCUftRfI/AAAAAAAABvY/cyJ1uY3fYEg/s1600/ocakeopen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtHCUftRfI/AAAAAAAABvY/cyJ1uY3fYEg/s400/ocakeopen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569623469360760306" /></a><br /><br />Stanley was trotting among the large rocks that were embedded in the shallow water leading up to the waterfall's large pool. He was drinking and splashing around and exploring the new world as he walked "on" the water. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtAfRfJUOI/AAAAAAAABvA/laJW6hoxvgo/s1600/stan%2Bdrink.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtAfRfJUOI/AAAAAAAABvA/laJW6hoxvgo/s400/stan%2Bdrink.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569616270187909346" /></a><br />All was well with the world when I heard a loud "PLUNK!". I turned back towards where Stanley had been playing, and he was gone, completely out of sight. I was in shock for a moment before his skinny little face popped out of the water, and his long lean legs started paddling. Stan had "explored" himself right into the deep water of the pool at the base of the waterfall...just walked right in! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TUtAfCx5HUI/AAAAAAAABu4/rF4FCUm6Ot0/s1600/stan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TUtAfCx5HUI/AAAAAAAABu4/rF4FCUm6Ot0/s400/stan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569616266240007490" /></a><br />We were all in for surprises that day. Stan must have been surprised that the ground that has always been below his paws completely vanished for a moment. Zach and I were surprised we didn't have to jump into the freezing cold water after him. He swam the few feet back to the solid ground and pulled himself back up to safety. He made "learning" to swim look like a piece of cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TUtAgIR9G4I/AAAAAAAABvQ/IOOGXI5uNYg/s1600/ocake%2Bslice.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TUtAgIR9G4I/AAAAAAAABvQ/IOOGXI5uNYg/s400/ocake%2Bslice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569616284896533378" /></a><br /><br />I made this cake for a family gathering during New Years. It was a simple recipe I pulled off of <a href="http://allrecipes.com/">allrecipes.com</a>. It is a great treat for a brand new year. It is a nice little twist on a regular ole layer cake. There is a nice orange flavor, and the deliciously surprising crunch layer adds some interesting texture. I used some homemade cream cheese frosting which turned out pretty well. However, I might try this again with a different kind of vanilla frosting with more body to it. I am just not a fan of cream cheese frosting no matter how hard I try to be. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtAflpQbrI/AAAAAAAABvI/u1EIL0dO-c4/s1600/ocake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TUtAflpQbrI/AAAAAAAABvI/u1EIL0dO-c4/s400/ocake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569616275599027890" /></a><br /><br />Orange Crunch Cake<br /><br />(<span style="font-style:italic;">recipe slightly adapted from <a href="http://allrecipes.com/Recipe/Orange-Crunch-Cake-2/Detail.aspx">allrecipes.com</a></span>) <br /><br />CRUNCHY, CRUMBY FILLING:<br />1 cup graham cracker crumbs<br />1/2 cup brown sugar<br />1/2 cup chopped walnuts<br />1/2 cup butter, softened<br /><br />CAKE: <br />1 (18.25 ounce) package yellow cake mix<br />1/2 cup water<br />1/2 cup orange juice<br />1/3 cup vegetable oil<br />3 eggs<br />2 tablespoons grated orange zest (I used orange extract instead - read label for the measurement equivalents)<br /><br />Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.<br />In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.<br />Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.<br /><br /><br />Whipped Cream Cheese Frosting<br /><br />(<span style="font-style:italic;">recipe from <a href="http://allrecipes.com/Recipe/Whipped-Cream-Cream-Cheese-Frosting/Detail.aspx">allrecipes.com</a></span>)<br /><br />1 (8 ounce) package cream cheese<br />1 cup white sugar<br />1/8 teaspoon salt<br />1 teaspoon vanilla extract<br />1 1/2 cups heavy whipping cream<br /><br />In a small bowl beat whipping cream until stiff peaks form; set aside.<br />In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com4tag:blogger.com,1999:blog-4243400020633101527.post-37052544420246555622011-01-17T18:45:00.001-08:002011-01-23T21:38:42.306-08:00Cilantro Lime Dressing with a KickIt is really not easy to eat healthy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TTzOO1LYhOI/AAAAAAAABuk/mkzl4mO4O_E/s1600/2011-01-09_20-20-09_11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TTzOO1LYhOI/AAAAAAAABuk/mkzl4mO4O_E/s400/2011-01-09_20-20-09_11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565549993711404258" /></a><br /><br />I have developed some pretty healthy eating habits over the past 15 years. It is quite common for me to eat about 7-8 salads per week, often more. However, I am sure my health conscious readers are well aware that while a salad can be your best friend, it can also be a deceitful little enemy. I used to think a good rule of thumb was if you really like the salad, it is probably bad for you. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TTzOOZREPVI/AAAAAAAABuc/nkZTJApTo3A/s1600/2011-01-09_20-20-39_425.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TTzOOZREPVI/AAAAAAAABuc/nkZTJApTo3A/s400/2011-01-09_20-20-39_425.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565549986219048274" /></a><br /><br />That doesn't have to be true if you focus on bringing rich flavors to a hearty salad. I have to be creative by giving myself enough variety in salads so I don't get sick of eating them. Of course, I have my go-to options for some healthy take-out or dining-out. Here are some of my favorites in the LA area:<br /><br />Chicken Chow Salad -<a href="http://eatluluscafe.com/"> Lulu's Cafe</a><br />Greek Salad (with chicken) - <a href="http://www.trimana.com/">Trimana</a><br />The Cowboy Salad (I sub low cal honey mustard dressing for the blue cheese dressing w/honey drizzle) - <a href="http://mixtgreens.com/">Mixt Greens</a><br />California Chicken Salad (86 croutons and pasta with low cal ranch dressing) - <a href="http://www.californiachickencafe.com/">California Chicken Cafe</a><br />Debbie's Chopped Salad (eat it with a big spoon!) - <a href="http://factorsdeli.com/">Factor's Famous Deli</a><br />Raw Salad with chicken (this is no longer on the menu, but they will make it if you ask)- <a href="http://www.tendergreensfood.com/">Tender Greens</a><br /><br />By focusing on hearty flavorful ingredients, a salad can be healthy and still satisfying. This simple dressing will add so much flavor to any salad, you will not need to add all the things that would make it bad for you to feel satisfied. You also do not need too much of the dressing itself. I added a couple tablespoons to a big bowl of my <a href="http://bitemefoodblog.blogspot.com/2010/05/spoon-me-up.html">southwestern chicken salad </a>. I couldn't get enough. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TTzOOC73wBI/AAAAAAAABuU/08RNT5fNFTU/s1600/2011-01-09_20-21-10_996.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TTzOOC73wBI/AAAAAAAABuU/08RNT5fNFTU/s400/2011-01-09_20-21-10_996.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565549980224569362" /></a><br /><br />The recipe from <span style="font-style:italic;">Women's Health Magazine</span>, calls for safflower oil (something basically no one has in the pantry) so I used olive oil instead. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TTzOOzJbKKI/AAAAAAAABus/GtX596Qkc3U/s1600/2011-01-09_20-19-57_858.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 226px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TTzOOzJbKKI/AAAAAAAABus/GtX596Qkc3U/s400/2011-01-09_20-19-57_858.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565549993166317730" /></a><br /><br />Cilantro Lime Dressing with a Kick<br /><br />(recipe adapted from <span style="font-style:italic;">Women's Health Magazine</span>)<br /><br />1/2 tsp hot sauce<br />3 tsp lime juice<br />2 tbsp cilantro<br />1/4 c oil (olive oil or safflower oil)<br /><br />Blend the first 3 ingredients in a blender and then add the oil to blend.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-75115975239909038412011-01-08T13:43:00.000-08:002011-01-08T15:19:30.673-08:00The 2nd Best Cuban SandwichA trip to Florida makes me hungry for Cuban.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TSjo79HWzrI/AAAAAAAABuM/idCMkh9ZhK8/s1600/sannie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TSjo79HWzrI/AAAAAAAABuM/idCMkh9ZhK8/s400/sannie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5559949856704220850" /></a><br /><br />In California, I am all about the delicious Mexican food. <a href="http://www.elcholo.com/asp/site/losAngeles/index.asp?Location=1">El Cholo</a> (at the original location on Western Ave in Los Angeles, of course) is not only one of my favorite Mexican restaurants, it is one of my absolute favorite restaurants. Everything is just delicious, and the atmosphere is casually classy and laid back. <br /><br />In Florida, the specialty is Cuban food and in California it is Mexican food; as you can imagine, it is heavily due to the proximity of each state to their respective countries. Now, I should be fair to say Los Angeles has some great Cuban restaurants like <a href="http://www.versaillescuban.com/">Versailles </a> and <a href="http://www.yelp.com/biz/el-colmao-los-angeles">El Colmao</a> and parts of Florida have some wonderful Mexican restaurants like <a href="http://www.yelp.com/biz/la-fiesta-mexican-restaurant-gainesville-2">La Fiesta</a> in Gainesville, FL or even the gourmet Mexican Restaurant chain, <a href="http://www.cantinalaredo.com/">Cantina Laredo</a> that you can find in several states (but not California). This is 2011; great food and people that make great food can be thousands of miles from the homeland. <br /><br />However, the Cuban sandwich takes me back to my college days in Florida when Zach and I first started dating in Gainesville. We became regulars at this hip little Cuban bakery called <a href="http://www.yelp.com/biz/flacos-cuban-bakery-gainesville">Flaco's </a>. It was where I fell in love with the Cuban sandwich. I rarely order a Cuban sandwich anywhere anymore; there are usually much more exciting option on the menu of a good Cuban restaurant like ropa vieja, beans and rice and fried plantains (sweet or unsweet are both fine by me!). But I sometimes find myself craving one of the two type of Cubans Zach and I used to share at Flaco's: the standard Cuban or the Medianoche (which was made with their special slightly sweetened bread). They used the most delicious Cuban-style shredded pork and the freshest, soft-on-the-inside-crunchy-on-the-outside pressed Cuban breads. <br /><br />Cuban sandwiches are so simple to make at home. Yuu will never make them as well as Flaco; I can promise you that. But you can make some pretty-darn satisfying sandwiches with just a tiny bit more effort than it would take you to make a standard ole' ham and cheese sannie. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TSjmxktLd4I/AAAAAAAABt8/D6DOe58D7qA/s1600/fxcam_1293911666656.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TSjmxktLd4I/AAAAAAAABt8/D6DOe58D7qA/s400/fxcam_1293911666656.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5559947479330027394" /></a><br /><br />The Cuban Sandwich<br /><br />(<span style="font-style:italic;">makes 4 6-inch sandwiches</span>)<br /><br />*1/2 lb Pork (shredded Cuban pork is the best, but you can use sliced roasted pork from the deli counter at the grocery store. If that is not an option, I would suggest roast beef as a last resort) <br />*1/2 lb Ham<br />*1/2 lb Swiss cheese<br />*Pickles (sliced lengthwise)<br />*Mustard (regular mustard works the best, but I have used specialty mustards to change things up)<br />*Fresh Cuban bread (1 long one should work) - (You can use a baguette if you cannot find Cuban bread, especially if you are going to press the sandwich anyway)<br /><br />I don't think I really need to explain what you do next besides just saying, "assemble the sandwich".<br /><br />You can eat your delicious sandwich at this point if you wish, but I suggest pressing it if you own some sort panini or sandwich press. You may want to lightly spread some oil, butter or butter-type spread on the outside of the bread before placing the sandwich into the press. If you are pressing, I would also suggest putting the ham on the bottom, then the shredded pork, then the cheese, then the pickles on top (the mustard can be slathered onto the bread directly). This way, the cheese melts right into the shredded pork. Yum. <br /><br />Note: I did not have a press to use this time so I just stuck the sandwiches in the oven on a low setting to give them a little crunch.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-24170162586714142502011-01-06T12:22:00.000-08:002011-01-07T09:08:50.457-08:00Do Da Dip, Guacamole Feta Salsa Dip<span style="font-style:italic;">I put my hand upon your hip. When I dip, you dip, we dip.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TSdG6lCxglI/AAAAAAAABt0/ev4JQ7BjRbw/s1600/fxcam_1293909538720.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TSdG6lCxglI/AAAAAAAABt0/ev4JQ7BjRbw/s400/fxcam_1293909538720.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5559490237202268754" /></a><br /><br />Do you remember dancing to that song at middle school dances? If so, welcome to my generation. <br /><br />There are a handful of songs that "take me back". It is so strange the music that is nostalgic to one generation can mean nothing to the next. Artists like Justin Bieber, Lady Gaga and the Jonas Brothers are the Backstreet Boys, Britney Spears and Hanson to the next generation. I suppose if you want to know how old someone is, it could be pretty revealing to start up a conversation about the music they grew up with.<br /><br />I am more of a movie person myself (not that the two need to be exclusive). I am so behind with even popular music as an adult, but there are songs you just couldn't escape when I was growing up, mostly due tot the fact that you actually had to buy expensive CD's if you wanted to listen to specific music (back in my day). Otherwise, you were stuck with the radio. Here are a couple songs that would make me nostalgic from when I was growing up (even though some might say I still am):<br /><br /><blockquote>"All MY Life" - KC & JoJo <br />"I Swear" - All for One <br />"Killing Me Softly" - The Fugees <br />"Ironic" - Alanis Morissett <br />"Time of Your Life" - Green Day <br />"BIG Papa" - Notorious B.I.G. <br />"I'll be Missing You" - Puff Daddy (as he was called "back in the day") and Faith Evans (this song was recorded in response to Notorious B.I.G.'s murder in the 90's.<br />"Dreamlover" and "Hero" (and any other song by Mariah Carey) <br />"I want it That Way" - Backstreet Boys <br />"Baby One More Time" - Britney Spears<br />"Bye Bye Bye" - N'Sync<br />"MMMMMBop" - Hanson</blockquote><br /><br />There are really too many to bother continuing listing them. I suppose this song list might reveal something besides my age. It might reveal the fact that I was not really an edgy kid growing up or I might have listed more alternative rock type music. And of course there are songs that "take me back" that are not from my generation at all like selections from some of my favorite musicals or songs from the soft rock station my mom used to listen to in the car, "Warm 94.9". <br /><br />I wonder what ever happened to that "Da Dip" song. It was just so simple, and it really used to get people out on the dance floor. This dip has a bunch of ingredients, but it is pretty simple too. Though I doubt it would get anyone on the dance floor; it might be more of a lazy afternoon watching football kind of dip. In fact, this was the very dip enjoyed by Zach's and my family when we got together over New Years to watch the Gators win the Outback Bowl. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TSdG6WP3P1I/AAAAAAAABts/ivvcJp6dSuk/s1600/fxcam_1293909511755.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TSdG6WP3P1I/AAAAAAAABts/ivvcJp6dSuk/s400/fxcam_1293909511755.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5559490233230638930" /></a><br /><br />Da Dip: Avocado Feta Salsa Dip<br /><br />(<span style="font-style:italic;">recipe adapted from <a href="http://allrecipes.com/Recipe/Avocado-Feta-Salsa/Detail.aspx">Allrecipes.com</a></span> - makes about 4 cups of dip) <br /> <br />3 plum tomatoes, chopped<br />3-4 ripe avocado - peeled, pitted and chopped<br />1/2 cup finely chopped red onion<br />2 clove garlic, minced<br />1 handful fresh chopped cilantro<br />1 tablespoon olive oil<br />2 tablespoons lemon juice (original recipe used red or white wine vinegar, but I didn't have any, and the lemon juice was great - lime would work too)<br />4 ounces crumbled feta cheese<br /><br />In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil and lemon juice. Then stir in feta. Cover, and chill for at least 1 hour (preferably 2-6).<br /><br />This dip can also be used creatively as a topping for some grilled chicken or a spread in a nice fresh turkey sandwich. It is very different from a salsa and also pretty different from a guacamole. You can use less avocados and more tomatoes if you wish as well. Enjoy!<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-53004708253354763352010-12-28T21:01:00.000-08:002010-12-28T22:08:58.925-08:00Pork and Pancakes for ChristmasI know most food blogs post lots of recipes over the holidays for the benefit of their readers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrF-ogzBLI/AAAAAAAABtE/OL_IeG0iKtk/s1600/100_9893.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrF-ogzBLI/AAAAAAAABtE/OL_IeG0iKtk/s400/100_9893.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555970770132468914" /></a><br /><span style="font-style:italic;">With baby Rachel: check out those aunt-ing skillz</span><br /><br />Well this blog is for me, and I was busy. This is not to say you should not read my entires. In fact, I welcome it, and it truly encourages me. However, if I thought about this blog as a responsibility, it would never have lasted as long as it has. When I get busy, the blog takes a backseat. When I am bored, it keeps my occupied. The most important part of all is it keeps me cooking, and maybe...just maybe it gets you to cook too. Like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrF93BQxII/AAAAAAAABss/OJtcMnFINPU/s1600/100_9882.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrF93BQxII/AAAAAAAABss/OJtcMnFINPU/s400/100_9882.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555970756846863490" /></a><br /><br />I usually stay pretty busy when I come to Florida for the holidays. I try to spend some quality time with my friends and family that I rarely get to see during the year. This Christmas, I got to see my whole Puerto-Rican Style family for Christmas Eve and then my brother's family for Christmas Day. I even got to spend some time with my boyfriend's family the day after. Nothing made me happier than to see so many people I love in the short time I have here. A highlight included my aunt Janet's new fluffy black dog, Diva. See if you can spot her sandwiched between our dark curly hair in the pictures below: <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrEG4UwXQI/AAAAAAAABsM/8Y9F3w39gJI/s1600/100_9860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrEG4UwXQI/AAAAAAAABsM/8Y9F3w39gJI/s400/100_9860.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555968712792628482" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TRrEHG26jHI/AAAAAAAABsU/1uS-6h0_kvQ/s1600/100_9866.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TRrEHG26jHI/AAAAAAAABsU/1uS-6h0_kvQ/s400/100_9866.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555968716693998706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrEHAQV0kI/AAAAAAAABsc/8SANdIGGudE/s1600/100_9869.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrEHAQV0kI/AAAAAAAABsc/8SANdIGGudE/s400/100_9869.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555968714921595458" /></a><br /><br />My Aunt Janet makes flavorful, tender Puerto-Rican style pork every year for Christmas Eve dinner, but this year was absolutely, by far THE. BEST. PORK. I. HAVE. EVER. HAD. I couldn't stop eating it. I wish I could pass along her wisdom with a simple recipe and a little story, but this is something that comes with years of practice, trial, error and patience. <br /><br />We had another pork the next night for Christmas night which we shared with my sister-in-law's wonderful family. Then it was time for dessertland.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrEHSnHnzI/AAAAAAAABsk/hgJlwOg7TsM/s1600/100_9872.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrEHSnHnzI/AAAAAAAABsk/hgJlwOg7TsM/s400/100_9872.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555968719848972082" /></a><br /><br />Geeze.<br /><br />Now, I have never bothered to includes ads on my blog because I don't know that I have all that many readers. However, I am going to go ahead and personally endorse my first product. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrHi3zVbeI/AAAAAAAABtM/bdtR3oMILjs/s1600/pen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 280px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrHi3zVbeI/AAAAAAAABtM/bdtR3oMILjs/s400/pen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5555972492223671778" /></a><br /><br />Without this product's knowledge or approval I am going to crown it the official pancake accessory of Bite Me Food Blog. It was gift for my sister-in-law who makes pancakes about 100% more than I ever do. The pancake pen jumped out at me when I was skimming through a magazine one day months ago. It worked far better than I ever imagined it would, and it was a blast to use to amuse my 4-year-old niece:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrF-NEXioI/AAAAAAAABs0/adNkCRsiTGY/s1600/100_9883.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TRrF-NEXioI/AAAAAAAABs0/adNkCRsiTGY/s400/100_9883.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555970762765470338" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrF-TucnhI/AAAAAAAABs8/wYFlqckz8ac/s1600/100_9884.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrF-TucnhI/AAAAAAAABs8/wYFlqckz8ac/s400/100_9884.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555970764552576530" /></a><br /><span style="font-style:italic;">Check out the cutie presenting the plates with her sister's name on them. Poor Charlotte's name is too long so she just got a "C". </span><br /><br />She was super impressed up until the point where I could not be precise enough to give Minnie Mouse a bow between her ears; she had to settle for a blue berry bow after being plated.<br /><br />I am not going to supply you with a fantastic pancake recipe here because to be honest, I cared very little about the taste of the pancakes and more about the fun we would have making them. I used the "just add water kind" and attempted to cover it up with an array of toppings and mix-ins. I call it "pancake bar": chocolate chips, blueberries, bananas, pecans and any combo you can think of. I ended up with a choco-banana-nut pancake, and I must say the letter "A" (or whatever letter I had) never tasted so good. <br /><br />I don't really have a recipe for you, just a couple tips. Consider them a late Christmas present: #1 buy the pancake pen if you or someone you know have kids who could get a kick out of it and #2 make the lost of your left overs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrHjDvgAGI/AAAAAAAABtU/N75_9Nnf0KI/s1600/100_9898.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRrHjDvgAGI/AAAAAAAABtU/N75_9Nnf0KI/s400/100_9898.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555972495428812898" /></a><br /><br />Number 2 might hit home specifically to my brother and sister-in-law who like us, must have at least 4 to 5 pounds of pork left over from Christmas dinner. Of course, you don't want to get stuck eating the same thing every night just to avoid the guilt of throwing something perfectly good away later. It is important to get creative with leftovers, especially when you have a ton of the same thing (this might be a familiar Thanksgiving situation including turkey instead of pork). This year, I decided to use some of the pork leftovers to make BBQ pulled pork sandwiches. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrHjkdHSsI/AAAAAAAABtk/zCAfeu2UDQI/s1600/100_9907.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRrHjkdHSsI/AAAAAAAABtk/zCAfeu2UDQI/s400/100_9907.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5555972504210066114" /></a><br /><br />It was simple to shred the meaty pieces into smaller ones and reheat with plenty of brown sugar BBQ sauce, slap it on a bun, and call it a good ole' American meal. Another use of the pork was just as part of a salad that included dried cranberries, feta cheese, apple slices and walnuts. Considering we originally enjoyed the pork as an authentic Puerto-Rican style dish, the variations so far have been different enough to keep the meal "fresh" in my mind. What's next? Pork enchiladas? sweet and sour pork? Pork Pancakes?<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-33612376367214073542010-12-24T23:47:00.000-08:002010-12-26T20:55:04.963-08:00Christmas Card UpDATES: Prosciutto-Wrapped Stuffed DatesI love "family update" Christmas cards. I really really do. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TRWdJX-GOwI/AAAAAAAABrU/nXyYWL2DIqo/s1600/100_9849.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TRWdJX-GOwI/AAAAAAAABrU/nXyYWL2DIqo/s400/100_9849.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554518499810228994" /></a><br /><br />I want to be clear that while it may sound like it, this is not a sarcastic "love". I truly look forward to updates each year through photos and funny stories on anyone from families I am close to families I haven't seen in years and would not recognize them if they passed by on the sidewalk if it were not for their annual Christmas card updates. I suppose we will all always be curious about the people we know or even used to know and what they have been up to and what has become important to them over the years. I have consolidated my need to update anyone in my life by having a blog. I do also send out life updates to friends and family via email from time to time. However, this year, I have decided to put together my own version of a "family-update" Christmas card right here where it belongs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWdJjwIqqI/AAAAAAAABrc/xeE6Kc7tTGs/s1600/100_9850.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWdJjwIqqI/AAAAAAAABrc/xeE6Kc7tTGs/s400/100_9850.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554518502972893858" /></a> <br /><br /><blockquote>Greetings friends and family! What's up with you? <span style="font-style:italic;">Feel free to send your responses via a family-update Christmas card to my home address (anytime of year)</span>. In case you were wondering about me at all over the past year, let me unsolicitedly update you. <br /><br />Family: That's going pretty well. I now have three nieces as Rachel Marie was born October 19th. Zach and I adopted an addition into our little LA family, Stanley Weissmilian, back in the early spring. While it took him quite a while to adjust to his couch-potato lifestyle, he seems to have accepted that he will have to happily live out his days in his "retirement home". <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TRWeZ3pY5bI/AAAAAAAABsE/2KXNpWV1qEk/s1600/100_9832.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TRWeZ3pY5bI/AAAAAAAABsE/2KXNpWV1qEk/s400/100_9832.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554519882702841266" /></a><br /><br />Zach and I have been doing a pretty good job waddling through the responsibilities of adulthood, job, bills, Christmas card updates. This may actually be the first holiday season I can announce that we are both very happy with our jobs at the same time. While each of us have like past positions, we are finally both pretty satisfied this year. These jobs afford us the glamourous lifestyle of watching a lot of TV or Netflix instant (through our sweet Roku hookup) while eating gummy bears on the couch Stanley so generously shares with us. We also enjoy:<br />*going to the gym (increasingly less this year) <br />*complaining about the Ralph's grocery store down the street and how they never have anything I need, but it is just so close that I wouldn't consider going somewhere else<br />*getting to know our neighborhood chinese takeout workers<br />*traveling to far off places (see <a href="http://bitemefoodblog.blogspot.com/2010/11/thanksgiving-2010-vegetable-tian-time.html">blog post</a> about local travel)<br />*fighting about politics...not usually with each other but with people in/on the news (again with the TV)<br /><br /><span style="font-style:italic;">Television shows we have liked this year include (in no particular order):</span><br />Mad Men (AMC)<br />Glee (Fox)<br />The Office (NBC)<br />Dexter (Showtime)<br />Boardwalk Empire (HBO)<br />Entourage (HBO)<br />Big Love (HBO)<br />Penn and Teller's Bull$h*t! (Showtime)<br />Breaking Bad (AMC)<br />Parenthood (NBC)<br />In Treatment (HBO)<br />Jersey Shore (MTV)<br />Damages (FX)<br /><br /><span style="font-style:italic;">Movies we have liked his year (in no particular order):</span><br />The Kids are Alright<br />City Island<br />Black Swan<br />Exit Through the Gift Shop<br />Catfish<br />Cyrus<br />Star Trek<br />Inception<br />The Fighter<br />Hot Tub Time Machine<br />Please Give<br />Tillman Story<br />A Single Man<br />The Switch<br />Never Let Me Go<br />The Social Network<br /><br /><span style="font-style:italic;">New Years resolutions:</span><br />None, they don't work.<br /><br />I just changed my mind about not having a New Years resolution; I hear by commit to convincing my dear friends Case and Becky to move to Southern California. Starting now:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWeZBRV-dI/AAAAAAAABr0/TgrlDGwi_yo/s1600/100_9810.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWeZBRV-dI/AAAAAAAABr0/TgrlDGwi_yo/s400/100_9810.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554519868106471890" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWeX-unW5I/AAAAAAAABrs/ewMsPOCiDJA/s1600/100_9807.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWeX-unW5I/AAAAAAAABrs/ewMsPOCiDJA/s400/100_9807.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554519850244070290" /></a> <br /><br /><span style="font-style:italic;">Dilemmas I foresee coming up in the next year:</span><br />*Should we keep or cancel the Costco membership when we only go about 3 times a year?<br />*Should we celebrate out 5 year anniversary jointly with Stanley's adoption anniversary? This will set a precedent for years to come.<br />*Will I finally spring for a proper umbrella before the next time it rains in LA, or will I stick with the mini-umbrella we struggled with during the great week of constant rain in early December of this year?<br />*Will I stop cooking things I have already made on this blog over and over again so I can have finally some new material to share?<br />*How long will it take my hair to grow out of this between stage it is in where it is not short enough and not long enough?<br /><br />Lastly, I worry I may spend quite a deal of time in the coming year wishing I were a part of this random family I photographed on the beach in La Jolla because then I could submit some great pics to <a href="http://awkwardfamilyphotos.com/">Awkward Family Photos</a>. <span style="font-style:italic;">Yes they are wearing neon matching Disneyland t-shirts.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWeZmKruoI/AAAAAAAABr8/bL7ojGLVaDk/s1600/100_9821.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWeZmKruoI/AAAAAAAABr8/bL7ojGLVaDk/s400/100_9821.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554519878010649218" /></a></blockquote><br /><br />There you have it. Maybe while you are at it, you should have these too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWdJMKK0FI/AAAAAAAABrM/NzfyLYFqoIQ/s1600/100_9845.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TRWdJMKK0FI/AAAAAAAABrM/NzfyLYFqoIQ/s400/100_9845.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554518496639635538" /></a><br /><br />These little gems are great for a Christmas appetizer. I wish you all a Merry Merry Christmas and a Happy Happy New Year...Thanks for reading my blog!<br /><br />Prosciutto-Wrapped Stuffed Dates <br /><br />(<span style="font-style:italic;">recipe from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108381">Cooking Light Magazine</a></span>)<br /><br />3/4 cup (6 ounces) goat cheese<br />1 tablespoon minced shallots<br />1 tablespoon chopped fresh thyme<br />1/4 teaspoon freshly ground black pepper<br />24 whole pitted dates<br />6 thin slices prosciutto<br /><br />Preheat oven to 350°.<br />Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350° for 8 minutes or until filling is thoroughly heated. Serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWdJ1lum_I/AAAAAAAABrk/ITSc3hGMu9Y/s1600/100_9856.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TRWdJ1lum_I/AAAAAAAABrk/ITSc3hGMu9Y/s400/100_9856.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5554518507761081330" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-56484223418194413332010-12-08T17:12:00.000-08:002010-12-13T17:04:03.627-08:00THE CookieIt's the season for milk n' cookies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TQZ_kwUCUxI/AAAAAAAABqI/07IAcWPLwtI/s1600/lindsey%2B100.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TQZ_kwUCUxI/AAAAAAAABqI/07IAcWPLwtI/s400/lindsey%2B100.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550263860201673490" /></a><br /><br />I'll have to admit I thought my milk n' cookies and pizza party days were behind me. But I am glad to report that adults have pizza parties too. And grown ups besides Santa Cause can enjoy milk and cookies. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAt3NFn7I/AAAAAAAABqo/HA863fExNGA/s1600/lindsey%2B102.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAt3NFn7I/AAAAAAAABqo/HA863fExNGA/s400/lindsey%2B102.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550265116182028210" /></a><br /><br />My boss had the wonderfully retro idea of having an office pizza party to celebrate the holidays. I decided this was the perfect opportunity to get back on the wagon and try my hand at baking again. You see, I have been failing miserably lately, and I thought that if I ended up botching yet another cookie recipe, at least there would be pizza around to comfort any disappointed individuals. <br /><br />I refuse to be one of those "I-am terrible-at-baking" people. A wise friend of mine once expressed his disdain for this sort of complacent, self-aware-of-my-faults attitude. Of course, his disdain lies more in character flaws like "I-am-selfish-so-sue-me" or "I-am-always-late-so-just-learn-to-expect-it-people" and less in things like "I-have-no-patience-for-baking" or "I-use-too-many-hyphens-when-I-write-blogs". <br /><br />However, as an exploratory recipe-blogger I feel a sense of responsibility to try things with which I may be uncomfortable, particularly because I may demand you do the same at times. This "we're all in it together" mentality is the message of this blog. <br /><br />I have wanted to try the <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html">NY Times recipe </a> for a while now (which was all the craze a few years ago). However, that recipe requires you to refrigerate the dough at least 24 hours. I hardly have the patience for baking; waiting at least 24 hours to bake the dough is out of the question. I found a recipe that claimed to be the "last chocolate chip cookie recipe you will ever need" and did not require the 24 hour chilling period. The recipe comes from Ashley Rodriguez of the popular food blog, <a href="http://notwithoutsalt.com/">Not Without Salt </a>. I decided to give it a try and follow the recipe exactly as is. The only thing I changed was to use already chunked chocolate (high quality) instead of chopping my own. Ashley explains in her post that chocolate chips have a waxy texture that makes them cute and pretty, but does not do so well in the taste department. The chunks really were better than chips, and I bet a great quality chocolate bar broken up would be even BETTER! The tiny pinch of sea salt on each cookie was such a great touch too. I truly have found the last chocolate chip cookie recipe I will ever need.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TQZ_kYW5XxI/AAAAAAAABqA/j51KcayZoUk/s1600/lindsey%2B099.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TQZ_kYW5XxI/AAAAAAAABqA/j51KcayZoUk/s400/lindsey%2B099.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550263853771218706" /></a> <br /><br />I know that if I can make great cookies, anyone can. It seems this is a fool-proof recipe if I ever saw one. Just follow the directions exactly. The cookies turned out perfectly. They were thick with just the right texture: soft/chewy on the inside with a nice soft crusty outside. I do not like the flat greasy/chewy kind of chocolate chip cookie because the cookie does not absorb the milk the way these could. Sometimes it pays off to take risks and attack your flaws full force. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TQZ_j9D-p6I/AAAAAAAABp4/Uuxq68kxyF4/s1600/lindsey%2B097.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TQZ_j9D-p6I/AAAAAAAABp4/Uuxq68kxyF4/s400/lindsey%2B097.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550263846444115874" /></a><br /><br />The party was a success as well! A great group showed up, and it was really nice to just relax and spend time with the people I work with or at least along side of every day. I am including a couple pictures of the office here. It is such a great space, and my boss has it decorated so nicely. My camera doesn't work very well without tons of natural light so these pictures don't even do it justice; most pictures of the attendees were just too blurry to post. <br /><br />Main room:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAuSRjOoI/AAAAAAAABqw/OHBgyYpxLEs/s1600/lindsey%2B106.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAuSRjOoI/AAAAAAAABqw/OHBgyYpxLEs/s400/lindsey%2B106.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550265123448502914" /></a><br /><br />My desk:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAtS8XeFI/AAAAAAAABqg/xVp7f_R69b8/s1600/lindsey%2B108.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TQaAtS8XeFI/AAAAAAAABqg/xVp7f_R69b8/s400/lindsey%2B108.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550265106448218194" /></a><br /><br />PTP (Personal Trainer Patrick) judging all the cookie and pizza eaters as he offers a tangerine instead:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TQa6WEe0iVI/AAAAAAAABrA/hV1irKqO_Jg/s1600/lindsey%2B103.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TQa6WEe0iVI/AAAAAAAABrA/hV1irKqO_Jg/s400/lindsey%2B103.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550328479103617362" /></a><br /><br />The guardians of the pizza:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TQa6V2jqxPI/AAAAAAAABq4/T1nJ0XBtYm0/s1600/lindsey%2B104.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TQa6V2jqxPI/AAAAAAAABq4/T1nJ0XBtYm0/s400/lindsey%2B104.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550328475365852402" /></a><br /><br />THE Chocolate Chip Cookie<br /><br />(recipe from <a href="http://notwithoutsalt.com/2009/01/28/the-last-chocolate-chip-cookie/comment-page-1/#comment-5535">Not Without Salt</a>, a food blog)<br /><br />2 sticks butter<br />1/4 cup white sugar<br />1/4 cup Turbinado sugar (sugar in the raw)<br />1 3/4 cup light brown sugar, packed<br />2 eggs<br />2 tsp vanilla<br />3 1/2 cup All Purpose flour<br />1 1/2 tsp Baking soda<br />3/4 tsp salt<br />1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)<br /><br />Cream the butter and the sugars until light. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.<br />If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.<br />Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.<br /><br />PS - I made my trusty Cakie recipe as well. This time, I tried Red Velvet cake mix and added white chocolate chips. You just need to follow the original recipe and use white chocolate chips instead of regular chocolate chips or M&M's. It was fantastic (aside from the stains it left on my hands). I failed to get a great picture, but you get the idea here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TQaAs1sSAEI/AAAAAAAABqY/d6qwu2svCxI/s1600/lindsey%2B110.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TQaAs1sSAEI/AAAAAAAABqY/d6qwu2svCxI/s400/lindsey%2B110.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550265098596122690" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-17419785352653495352010-11-30T08:42:00.000-08:002010-12-03T09:27:21.206-08:00Thanksgiving 2010 - Vegetable Tian Time + a Tribute to Southern CaliforniaQuite possibly what I love most about Southern California is the fact that you can drive an hour or so in any direction and be in a completely different world.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TPfR92tyMyI/AAAAAAAABoQ/Y_lEpcynz4M/s1600/100_9756.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 105px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TPfR92tyMyI/AAAAAAAABoQ/Y_lEpcynz4M/s400/100_9756.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546132326719828770" /></a><br /><br />To the NORTH, you have Santa Barbara, an upscale costal town with mountains, great restaurants, a beautiful pier, bike trails, shops, wine and a sophisticated beach bum attitude as well as the Malibu Mountains where you will find anything from a beautiful dam on a hike to a line of buddhist monks at the Getty Center Gardens.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPkhwr9f9PI/AAAAAAAABpQ/dd7iirINKko/s1600/DSC05276.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPkhwr9f9PI/AAAAAAAABpQ/dd7iirINKko/s400/DSC05276.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546501536401585394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPkhvYBYycI/AAAAAAAABpA/_e0lwe8E1no/s1600/DSC04084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPkhvYBYycI/AAAAAAAABpA/_e0lwe8E1no/s400/DSC04084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546501513869314498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkhxMG2XLI/AAAAAAAABpY/WLrp3KpY_I8/s1600/malibu%2Bwater%2Bhorizontal.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkhxMG2XLI/AAAAAAAABpY/WLrp3KpY_I8/s400/malibu%2Bwater%2Bhorizontal.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546501545030737074" /></a><br /><br />To the EAST, you have the dessert areas like Palm Springs (a chill desert town with a retro-chic charm and a huge casino), Joshua Tree (a small hippy-ish native town with a huge unspeakably beautiful national park for hiking, camping and awwwwing), other desert towns (where you can do things like apple-picking or gambling at random casinos) and Big Bear Lake in the mountains (great for hiking, kayaking and other water sports in the summer, snow skiing in the winter and lama petting!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkmrfgxb4I/AAAAAAAABpw/x0SF3SnB9jc/s1600/DSC03737.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkmrfgxb4I/AAAAAAAABpw/x0SF3SnB9jc/s400/DSC03737.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546506944718663554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkmq-A7OmI/AAAAAAAABpo/MADynG9XSJc/s1600/DSC03688.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkmq-A7OmI/AAAAAAAABpo/MADynG9XSJc/s400/DSC03688.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546506935726717538" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkhv8fTE4I/AAAAAAAABpI/dDk8xmvYSLg/s1600/DSC03785.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPkhv8fTE4I/AAAAAAAABpI/dDk8xmvYSLg/s400/DSC03785.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546501523658445698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TPfUhDbKb5I/AAAAAAAABoo/X0FeNqo4eds/s1600/IMG_0069.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TPfUhDbKb5I/AAAAAAAABoo/X0FeNqo4eds/s400/IMG_0069.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546135130450063250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPfUg7GNcvI/AAAAAAAABog/L4zotL-hhAw/s1600/IMG_0030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPfUg7GNcvI/AAAAAAAABog/L4zotL-hhAw/s400/IMG_0030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546135128214696690" /></a><br /><br />To the SOUTH, you have charming coastal towns like La Jolla (where the seals literally sun bathe on the shore). New Port, Huntington, Seal Beach and Laguna are all worth while destinations for weekend trips that might include surfing, relaxing, shopping and whale watching. You might even prefer the small-town life in a place like Jullian, famous for their apple and berry pies. Travel slightly farther south, and you will reach beautiful San Diego...slightly farther to reach Mexico!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfUhcNaOuI/AAAAAAAABow/FWNMFMlHZho/s1600/100_8025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 106px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfUhcNaOuI/AAAAAAAABow/FWNMFMlHZho/s400/100_8025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546135137103264482" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfUhyaw6aI/AAAAAAAABo4/ebAMb15Q4LI/s1600/100_8037.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 105px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfUhyaw6aI/AAAAAAAABo4/ebAMb15Q4LI/s400/100_8037.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546135143064856994" /></a><br /><br />To the WEST (southwest), you have Catalina Island which is a gorgeous small island off the coast of Long Beach. Catalina is extra romantic and relaxing, but you can always occupy yourself with the beach, SCUBA, fishing, walks through the gardens and the casino...unfortunately, I cannot find my pictures from Catalina. I will just have to go again soon I suppose!<br /><br />The amazing thing about these each-completely-different pictures is not that they are all in California (the state is huge!), but that they are all within day-trip distance of Los Angeles (2 hours or less). I wanted to expand to all of California (or weekend-trip distance), we would have a completely different situation on our hands! I would include places like Mammoth Mountain for skiing, San Francisco or even Las Vegas (which is slightly out of state, but still just under 4 hours driving. This place is crazy!<br /><br />Part 3 of our Thanksgiving adventure takes place in a town just southeast of Los Angeles called Temecula. Temecula is one of the wine countries of Southern California, reaffirming the southern California mentality that you can, in fact, have it all. I couldn't believe this area even existed. I loved traveling to Northern California and visiting Sonoma and Napa wine country the few times I went. It seemed like such a unique experience and great way to spend a relaxing day just frolicking from winery to winery casually sipping on wines that took the winemakers years to perfect. Then you say something like, "I like this one...has a bite to it...now THIS one...it has less of a bite at first but then it kicks in after a few seconds." I, of course, don't really know what I am talking about, but it is fun to compare the wines once you have started to try them. It is also fun to take a little piece of the experience home with you when you buy a bottle...or two...or three...or....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfR-f6mZGI/AAAAAAAABoY/8kma5Y-Nz3c/s1600/100_9754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPfR-f6mZGI/AAAAAAAABoY/8kma5Y-Nz3c/s400/100_9754.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546132337779434594" /></a><br /><br />I must be fair and say Temecula is no Napa. It is less beautiful and the wineries do not have the reputation of the northern California wineries. However, it is the perfect substitute when you consider the time it takes to travel to Northern wine country and the lack of knowledge I possess about the difference between a taste of a good wine and of a great one (if that barrier even occurs here...like I said...I cannot tell). I decided to take my parents to Temecula for some lunch on the terrace of a winery that overlooks the Temecula valley and some tastings of our own. It was a really nice time, and we got back to town just in time for a Lebanese feast at one of my favorite restaurants, <a href="http://pionsunset.eat24hour.com/">Pi</a> which was followed by a trip to the Planetarium show at the Griffith Park Observatory. Phew! It makes me tired just recapping it.<br /><br />The final recipe I will share with you from my Thanksgiving feast was the first recipe I decided on making. As you can see, it was at the top of my list on the chalkboard:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TPfR9O5ZJiI/AAAAAAAABoA/PlQ4FDN4Va0/s1600/100_9753.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TPfR9O5ZJiI/AAAAAAAABoA/PlQ4FDN4Va0/s400/100_9753.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546132316031100450" /></a><br /><br />Vegetable Tian is something I have never heard of before. I am still not entirely sure of what it means, but it seemed like the perfect side dish (not only for Thanksgiving, but for anytime of year). The recipe I used was from a really great cooking blog I came across called <a href="http://fortheloveofcooking-recipes.blogspot.com/">For the Love of Cooking</a>. This was one of several recipes I will be trying from this site. I am especially drawn to the roasted chicken recipes she has posted...there are some unique and delicious sounding ideas I am excited about. The result for this dish was so pretty and tasty as well. It is just a great way to get in your starch and veggie sides in one fancy-looking dish. The one thing I regret is prepping this one ahead. I baked it half way (without the cheese) the day before, and then I continued the day of. The cooking times were all off because I was putting a cold dish into the oven on Thanksgiving day instead of a pipping hot one (because you are normally just taking it out to put the cheese on and then returning it to the oven). The result was still tasty, but my potatoes did not end up cooking properly so we were forced to get by on only the mashed potatoes and sweet potatoes on the table this year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TPfR9forbRI/AAAAAAAABoI/k9rHgtfOttE/s1600/100_9732.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TPfR9forbRI/AAAAAAAABoI/k9rHgtfOttE/s400/100_9732.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546132320524397842" /></a><br /><br />Vegetable Tian<br /><br />(<span style="font-style:italic;">recipe exactly from <a href="http://fortheloveofcooking-recipes.blogspot.com/2009/02/vegetable-tian.html">For the Love of Cooking</a> - serves 6</span>)<br /><br />2 tbsp olive oil (divided)<br />1 large sweet yellow onion cut in half and sliced<br />2 cloves of garlic, minced<br />1-2 russet potatoes, unpeeled<br />1 zucchini<br />1 yellow squash<br />3 large Roma tomatoes<br />Sea salt, freshly cracked black pepper, to taste<br />Dried thyme, to taste<br />1/2 cup of grated Parmesan cheese<br /><br />Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.<br />Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.<br />Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TPklFK2VS0I/AAAAAAAABpg/dL1Jzn-DlhM/s1600/veg%2Btian.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TPklFK2VS0I/AAAAAAAABpg/dL1Jzn-DlhM/s400/veg%2Btian.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5546505186825292610" /></a><br /><br />*I forgot to et a close up of the dish with my camera, but my dad snapped this shot with his phone. I guess I got a little tired of taking pictures by the time it came out of the oven. The good (read: great) news is that the blog link for the original recipe has a beautiful picture that I could never duplicate anyway. So look to that for inspiration, and enjoy!<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-64522269440518750422010-11-27T22:41:00.001-08:002010-11-27T22:41:50.376-08:00Thanksgiving 2010 - Sweet Potato Casserole TimeI had a helper in the kitchen when I was cooking my Thanksgiving feast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TPH304IJ1zI/AAAAAAAABno/3XhLLRgnBhk/s1600/100_9735.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TPH304IJ1zI/AAAAAAAABno/3XhLLRgnBhk/s400/100_9735.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544485104061634354" /></a><br /><br />Stanley loves to follow me around the kitchen while I cook. I thought he was looking for handouts, but I never gave in as to keep from encouraging it. However, I realized the other day that he follows me around the house in the kitchen or out. If I am working on the computer in the bedroom, he stands there next to me. He was not looking for handouts in the kitchen (I was making vegetables at the time, not exactly tasty to him), he just wanted to be with me. Nothing made my Elmyra side happier than this revelation. I knew he could never resist a cushy spot on the ground as long as it was in the same room so I put his bed in the doorway of the kitchen so we could hang out together, but he would not be in the way of my every step. I know he was happy to be there with me, but it made me really happy too to have the company. Such a sweet boy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TPH31XePnsI/AAAAAAAABnw/412U-CU-vg8/s1600/100_9702.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TPH31XePnsI/AAAAAAAABnw/412U-CU-vg8/s400/100_9702.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544485112475786946" /></a><br /><br />I did make something sweet for the Thanksgiving table this year, and I am not talking about the dessert. Sweet potato casserole has been one of my specialties growing up. From the time I was in college (and felt the need to contribute something of my own to the family feast), I would make a sweet potato casserole, garlic cheese biscuits and some sort of dessert. In the past, I have used canned sweet potato chunks for the base of this "recipe". I say "recipe" because I have never really followed any sort of instructions to make this. This year, I decided to keep with my make-from-scratch theme and bake the potatoes. Sweet potatoes are so creamy and delicious, I could have eaten them right out of the oven just the way they are. The natural sugar gives the skin a caramelized taste. I added a couple new things to my "recipe" this year that I think worked really well including bits of the skin (bonus fiber and some nice texture) and ground almonds for a nice smooth nutty flavor. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TPH31gc9vcI/AAAAAAAABn4/IsIGqKxHGYc/s1600/100_9703.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TPH31gc9vcI/AAAAAAAABn4/IsIGqKxHGYc/s400/100_9703.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544485114886340034" /></a><br /><br />Stanley Is Sweet Potato Casserole<br /><br />(<span style="font-style:italic;">Serves 6</span>)<br /><br />4 sweet potatoes<br />1 tbsp brown sugar<br />1/4 C half and half<br />1 tsp cinnamon<br />1 tsp nutmeg<br />1/4 ground almonds (plus a little to sprinkle for the topping)<br />1/2 C pecan pieces<br />1 C mini marshmallows<br /><br />Preheat oven to 400 degrees F.<br />Individually wrap each potato in foil, and bake for about an hour (until completely fork tender).<br />Turn oven down to 350 degrees F.<br />Scoop out flesh of baked sweet potatoes, and mash with a potato masher (you can use a fork if you like them to be chunkier)<br />Chop up the skin of one of the potatoes into small pieces and sprinkle into the mashed potatoes.<br />Add half and half, brown sugar, cinnamon, nutmeg and ground almonds and mix together until combined.<br />Fold in pecan pieces.<br />Transfer mixture to a square 8" casserole dish; spread evenly into the dish.<br />Sprinkle some ground almond on top of the mixture, and evenly sprinkle marshmallows on top (you can also sprinkle a pinch of cinnamon on top of the marshmallows).<br />Put the casserole back in the oven for about 20 minutes (or until the marshmallows start to toast.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-55533933084793425572010-11-25T07:50:00.000-08:002010-11-27T22:40:27.076-08:00Thanksgiving 2010 - Green Bean Casserole TimeI realize this is a little late, but I have some great Thanksgiving recipes for you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TO_5mah9ZaI/AAAAAAAABnY/g7atJqGzCK0/s1600/100_9731.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TO_5mah9ZaI/AAAAAAAABnY/g7atJqGzCK0/s400/100_9731.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5543924104668472738" /></a><br /><br />The good news is most of these dishes, you can make anytime of year. Of course you are welcome to make a huge turkey and gravy anytime of year, but those dishes are better left to have something to look forward to each November. <br /><br />My parents visited for Thanksgiving this year which I could not be more excited about. When preparing a Thanksgiving feast, little to no consideration goes into how many people will be at my table. My turkey is 13 lbs, they only sell Yukon Gold potatoes by the 1 1/2 lb, and 1/2 of my aunts stuffing recipe still contains 2 lbs of beef. The good news is, I am hosting this dinner at my place this year which makes for quick and easy storage of leftovers to eat for weeks! There was a cutthroat process to limit f=down the dishes that ended up making it onto the table. I recently painted a wall in my kitchen with chalkboard paint, and I decided to map out the meal there.<br /><br />I wrote out all my ideas and then went all "politician" on it, making "line-by-line" cuts to the budget...the only difference is, I actually did make cuts, significant cuts like slashing the rum cake, succotash and mac and cheese. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TO_5mlHdDCI/AAAAAAAABng/ONXpB-9kMgY/s1600/100_9750.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TO_5mlHdDCI/AAAAAAAABng/ONXpB-9kMgY/s400/100_9750.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5543924107510090786" /></a><br /><br />Truth be told, I wanted to be sure to make some dishes I haven't made before so that I could share them on my blog. That is something I really appreciate about keeping this blog; it keeps me on my toes, trying new things instead of getting to complacent with my cooking comfort zone. <br /><br />Green bean casserole is something I wanted to make from scratch this year. My dad has always been responsible for this dish when my whole family gets together, and it solely consists of cans: canned green beans, canned cream of mushroom soup, canned fried onions...oh a bag of chopped pecans as well. Now, don't get me wrong. I have learned to love this "dump and go" green bean casserole over the years, but I wanted to try to make it from scratch to see how it holds up. I used a popular recipe from Alton Brown, and I dare to say it was worth the extra effort. I may tweak it a bit next year by adding more green beans and also adding pecans (the way my dad does), but I highly suggest this recipe for the essential Thanksgiving dish. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TO_5l4N0Z1I/AAAAAAAABnQ/nEdONozZzhg/s1600/100_9709.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TO_5l4N0Z1I/AAAAAAAABnQ/nEdONozZzhg/s400/100_9709.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5543924095457191762" /></a><br /><br />I am particularly confident in recommending this recipe because it happened to be Zach's favorite dish at the table this year, even though he does not like green beans. There are several more recipes where this came from so stay tuned!<br /><br />Alton Brown's Best Ever Green Bean Casserole<br /><br />(<span style="font-style:italic;">recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html">Food Network's Alton Brown</a> - serves 6</span>)<br /><br />For the topping:<br />2 medium onions, thinly sliced<br />1/4 cup all-purpose flour<br />2 tablespoons panko bread crumbs<br />1 teaspoon kosher salt<br />Nonstick cooking spray<br />For beans and sauce:<br />2 tablespoons plus 1 teaspoon kosher salt, divided<br />1 pound fresh green beans, rinsed, trimmed and halved<br />2 tablespoons unsalted butter<br />12 ounces mushrooms, trimmed and cut into 1/2-inch pieces<br />1/2 teaspoon freshly ground black pepper<br />2 cloves garlic, minced<br />1/4 teaspoon freshly ground nutmeg<br />2 tablespoons all-purpose flour<br />1 cup chicken broth<br />1 cup half-and-half<br />Directions<br />Preheat the oven to 475 degrees F.<br /><br />Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.<br /><br />While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.<br /><br />Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.<br /><br />Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com2tag:blogger.com,1999:blog-4243400020633101527.post-14089196395898350712010-11-15T09:08:00.000-08:002010-11-19T08:24:54.930-08:00Sometimes Sides Take Center StageSay that 10 times fast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZLY0wKBI/AAAAAAAABmw/-zb4X7wl9IU/s1600/100_9679.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZLY0wKBI/AAAAAAAABmw/-zb4X7wl9IU/s400/100_9679.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541144074958940178" /></a><br /><br />I made a roasted chicken for dinner. I am still impressed with myself every time I pull out a whole, beautifully cooked bird from the oven. I am not sure why because it is really one of the easiest things to do, but it just looks so pretty. However, last night I made a roasted chicken with a spicy rub that looked much better going into the oven than it did coming out. It is not the recipe's fault. It is just that I was supposed to slow cook the thing, and seeing as how I wasn't able to start until about 6pm, I kind of rushed things a bit. The spicy rub charred, and turned black. It actually didn't look so bad once I rubbed the charred part off a bit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZNBC58bI/AAAAAAAABnI/6ATzR7GMr-o/s1600/100_9674.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZNBC58bI/AAAAAAAABnI/6ATzR7GMr-o/s400/100_9674.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541144102935589298" /></a><br /><br />While the chicken was still delicious, and the spicy rub flavor was the bomb, it fell behind the star of the evening's meal, the Mediterranean couscous.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TOYZMivW82I/AAAAAAAABnA/vCh_qwDUMEw/s1600/100_9675.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TOYZMivW82I/AAAAAAAABnA/vCh_qwDUMEw/s400/100_9675.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541144094800540514" /></a><br /><br />I have never made couscous before. But sometimes you need an escape from the same old rice and potatoes. I liked this recipe because it was basically the starch and the vegetable in one. It could definitely even be the main dish in a vegetarian meal. It was so flavorful and pretty healthy (due to the vegetables, not the couscous since it is basically teeny weeny bits of pasta). I cannot wait to experiment with this weird little food some more, but I don't know that I will be able to beat this recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZL2GKDOI/AAAAAAAABm4/Na15hA2BXVY/s1600/100_9677.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TOYZL2GKDOI/AAAAAAAABm4/Na15hA2BXVY/s400/100_9677.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541144082816568546" /></a><br /><br />Tracie's Couscous Salad<br /><br />(<span style="font-style:italic;">recipe adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/tracies-couscous-salad-recipe/index.html">Paula Deen</a></span>)<br /><br />1 box flavored couscous (garlic or Parmesan), cooked (I used toasted pine nut flavored couscous)<br />1 can chickpeas<br />1 red bell pepper, finely chopped<br />1/2 Vidalia onion, chopped (I used a shallot)<br />1 English cucumber, peeled, seeded, and finely chopped<br />1 tomato, chopped<br />1/4 cup fresh parsley leaves, chopped<br />1/2 cup kalamata olives, chopped<br />1/2 cup crumbled feta cheese<br />Salt and freshly ground black pepper<br />1/4 cup olive oil<br />2 to 3 limes, juiced (I used lemon)<br /><br />*Be sure to chop everything nice and small so that nothing is too chunky. This is the kind of thing you eat with a spoon<br /><br />In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.<div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com1tag:blogger.com,1999:blog-4243400020633101527.post-20097224482762454172010-11-09T08:00:00.000-08:002010-11-09T08:50:53.400-08:00A Decade in the Making: Spinach and Feta Stuffed ChickenNovember 6th, in a wedding ceremony on the beach in St Augustine, Florida, my dear friends, Mike(y) and Amanda were married in front of 54 of their friends and family. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TNl6EZfFqXI/AAAAAAAABmY/mXxIk9JK-So/s1600/100_9564.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TNl6EZfFqXI/AAAAAAAABmY/mXxIk9JK-So/s400/100_9564.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537591432808081778" /></a><br /><br />November 10th, they will celebrate their ten-year anniversary during their honeymoon in Jamaica. These two started dating our Sophomore year in high school (this suddenly makes me feel pretty old). They are newlyweds with the experience and history of a couple that has been married for years. <br /><br />These two have been a staple couple in my life practically since the era of real dating began. Amanda’s sister, Sarah, gave a great maid of honor speech at the reception which included a list of trends and events that were going on during the year the couple started dating: “Survivor” was in its first season, The infamous Florida election recounts were underway, Amikeda even precedes Brangelina (and Brangelina have 6 kids). Sarah also mentioned that she always admired the fact that Amanda always knew, from the start, that she wanted to spend her life with Mike. I think we all (those that are close to them) always knew they would end up together as well. I remember talking to our other friends on several occasions about how excited I was for them to get married because their wedding would be really special not only to them, but to those of us who watched them grow together. It takes two really special people to A) <span style="font-style:italic;">recognize</span> the kind of partner they want to be with for the rest of their lives at such a young age and B) <span style="font-style:italic;">be</span> the kind of partner someone wants to be with for the rest of their lives at such a young age. <br /><br />(I wish I had a really embarrassing picture of the two of them from high school to insert here)<br /><br />I am so proud to call these two people my friends. They are two of the most fun and interesting people I know and such a blast to hang out with. They do not need my well-wishes or congratulations because Amanda and Mike’s wedding was just a great celebration of what they already have and will continue to have together as long as they both shall live. <br /><br />I don't have many pictures from the wedding day, but here is a look at the little rehearsal set up on the porch of the beach house where the families were staying for the weekend:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TNlyPCRy5YI/AAAAAAAABlo/_YCFTc-o6Ro/s1600/100_9492.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TNlyPCRy5YI/AAAAAAAABlo/_YCFTc-o6Ro/s400/100_9492.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537582819463849346" /></a><br /><br />The rehearsal was followed by a dinner at Saltwater Cowboys on the marshy, uniquely Florida land:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IKdDYcBCQno/TNlyOLhGl7I/AAAAAAAABlg/0giUev8dmSk/s1600/100_9507.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_IKdDYcBCQno/TNlyOLhGl7I/AAAAAAAABlg/0giUev8dmSk/s400/100_9507.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537582804764104626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TNlyNenbXTI/AAAAAAAABlY/SBg8zGkb4Qw/s1600/100_9505.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 112px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TNlyNenbXTI/AAAAAAAABlY/SBg8zGkb4Qw/s400/100_9505.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537582792711036210" /></a><br /><br />Here is my one and only good shot of the bride all dressed up:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TNly3dRaUXI/AAAAAAAABlw/_FWc241F6Hg/s1600/100_9510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TNly3dRaUXI/AAAAAAAABlw/_FWc241F6Hg/s400/100_9510.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537583513904763250" /></a><br /><br />Something Amanda and Mike have always loved to do together is cook. Although Amanda’s favorite food seems to be simply toast, she has bragged about their picadillo recipe for a long time. I told her to guest blog about it so hopefully she will be sharing that with us soon. I know they also like to create unique spice blends, which might be interesting to hear about as well. I almost love cooking with someone I love more than I love eating with someone I love. It can be a romantic activity to cook with your significant other or it can be a fun activity to share with your family during the holidays. Since the wedding was in St. Augustine, I had the pleasure of visiting with my brother’s family in Jacksonville for a few days before and after the festivities. I found myself in the kitchen cooking for my family on Sunday afternoon for one of three to four meals a year my immediate family gets to have together. I had a special helper in the kitchen for most of the cooking time. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_IKdDYcBCQno/TNl0SZgQQVI/AAAAAAAABmA/YcxvcKpr99U/s1600/100_9548.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_IKdDYcBCQno/TNl0SZgQQVI/AAAAAAAABmA/YcxvcKpr99U/s400/100_9548.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537585076261372242" /></a><br /><br />Olivia was by my side, brushing olive oil on the bread, handing me toothpicks for the chicken and of course taste testing anything that was safe to eat. I was cooking for about two hours total, and I want to say she stayed with me for well over an hour of it. I kept explaining to her that sometimes if you want something to be really really yummy, it takes a long time to make (referring to the fact that we were making the croutons for the salad ourselves instead of buying them already made). She learned what garlic was and how fresh spinach “shrinks” when you sauté it. I learned how fun it can be to cook with curious little kids (it gave me an idea of someday teaching a “mommy-and-me” or even just a kids cooking class…could be chaotic-I-mean-fun right?). I also learned how much nicer/easier/better it is to cook with unlimited counter space and a garbage disposal. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl6FQnvDkI/AAAAAAAABmo/FJnkyHbyBB0/s1600/100_9558.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl6FQnvDkI/AAAAAAAABmo/FJnkyHbyBB0/s400/100_9558.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537591447608299074" /></a><br /><br />It was such a treat to cook with someone I love so much. Olivia and I made panzanella (which basically gets better every time I make it), roasted potatoes and chicken stuffed with spinach, feta cheese and pine nuts. I realize I forgot something very important in making this recipe for my family because while they were all very complimentary of the dish, it could have used some fresh LEMON JUICE in the stuffing mixture. Lemon juice, by the way, is the miracle ingredient that provides bursting flavor to so many meals without adding a single calorie. You can use this recipe as a base for any stuffed chicken you would like t try. Sub goat cheese for the feta with the spinach, try something totally different with goat cheese and sun dried tomatoes or use Katie’s mom’s suggestion of creating a cream cheese and onion mixture to act as the stuffing. The stuffing can be made up of anything that sounds good to you. Just make sure it has a lot of strong flavors or else you run the risk of the dish coming up flat. Lastly, a nice flavorful sauce could be a great addition to the stuffed chicken (the <a href="http://bitemefoodblog.blogspot.com/2010/09/beef-tenderloin-for-sale.html">gorgonzola sauce</a> that goes with Ina Garten’s Beef Tenderloin recipe perhaps?).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl6Ew5Z5LI/AAAAAAAABmg/d9-o_WOJcQ8/s1600/100_9556.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl6Ew5Z5LI/AAAAAAAABmg/d9-o_WOJcQ8/s400/100_9556.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537591439092475058" /></a><br /><br />This recipe is completely kid-friendly, see? (There is a bite or two way down at the bottom of her plate, people)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IKdDYcBCQno/TNl0RzzkgjI/AAAAAAAABl4/_aVaYz804w8/s1600/100_9565.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_IKdDYcBCQno/TNl0RzzkgjI/AAAAAAAABl4/_aVaYz804w8/s400/100_9565.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537585066141844018" /></a><br /><br />Although I am sure Charlotte prefers her popsicles:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl0S4XhvAI/AAAAAAAABmI/ROvbBvh1ark/s1600/100_9409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl0S4XhvAI/AAAAAAAABmI/ROvbBvh1ark/s400/100_9409.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537585084546268162" /></a><br /><br /><span style="font-style:italic;">Sometimes if you want something to taste really really yummy, it takes a long time to make</span>. This is not one of those times. <br /><br />Spinach and Feta Stuffed Chicken: not a decade in the making, but still good<br /><br />(<span style="font-style:italic;">Makes 6-8 servings</span>)<br /><br />6 Chicken breasts, boneless and skinless<br />1 package fresh spinach<br />4 oz feta cheese (or more...you will never regret using more)<br />1/4 c pine nuts<br />1/2 onion, chopped<br />2 cloves chopped garlic<br />juice of 1 lemon<br />salt and pepper<br />Olive oil for the pan<br />toothpicks<br /><br />Coat a large pan with just a little bit of olive oil and place over med-high heat.<br />Add onion and garlic to the pan and cook until tender (about 8 min)<br />Add the fresh spinach to the pan and cook until wilted (about 5 min)<br />Add salt and pepper to taste, and remove from heat (try to drain, squeeze out or pat dry any excess moisture you can).<br />Toast pine nuts in a toaster oven until they turn slightly light brown (you can use a regular oven or just throw them in with the spinach in the pan for the last couple minutes while it wilts). <br />Add pine nuts, lemon juice and feta cheese to the spinach mixture, and combine well.<br />Preheat oven to 350 degrees F.<br />Lay out the chicken breasts on a cutting board, and cover with plastic wrap.<br />Pound chicken breasts out until they are less than 1/2 inch thick (no thinner than 1/4 inch), and remove plastic wrap.<br />Place a small handful of the spinach mixture in the middle of each chicken breast, and roll them up, securing with toothpicks (to keep them from unrolling.<br />Sprinkle salt and pepper to taste on the outsides of the chicken rolls.<br />In a large pan coated with a little bit of oil, brown the chicken rolls on all sides.<br />Place chicken in a small casserole dish.<br />Bake for 25-30 minutes (mine took 28) at 350 degrees F (until the juices run clear and there is no pink left in the flesh of the chicken.<br /><br />I got a chance to chill with my brand new niece after dinner when the world was quiet (i.e. the other two girls were in bed).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl0TMdkP8I/AAAAAAAABmQ/dT7JSu7zW1o/s1600/100_9599.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_IKdDYcBCQno/TNl0TMdkP8I/AAAAAAAABmQ/dT7JSu7zW1o/s400/100_9599.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537585089940307906" /></a><div class="blogger-post-footer">http://bitemefoodblog.com</div>Sammyhttp://www.blogger.com/profile/06722411912094764943noreply@blogger.com3