I am pretty sure you could say that I am obsessed with tacos. Anytime my husband asks where I want to eat I always say tacos. Tacos, tacos and more tacos please. When we lived in Oakland our staple was Cholita Linda. Oh boy I miss that place. It was in walking distance and had some of the most delicious tacos. Now down here in LA, we are huge fans of Loqui, where they make their own tortillas.
I worked in a Michelin starred restaurant right after cooking school. Well it was technically called a stage and I didn't get paid, so I am not sure if you can call it work, but it sure seemed like work! After that experience I gained a whole new appreciation for those that cook in restaurants. It is hard work!
I have a bunch of old Gourmet magazines that I am saving. Saving for what I am not sure, but still saving none the less. I was flipping through one recently and came across a recipe for a milk chocolate tart with a pretzel crust that I must have ear marked 8 years ago but never made. I thought there is no time like the present and made the recipe. It was a total fail and way too complicated. Since I love the idea of a chocolate pretzel tart, I decided to write my own recipe and I love it. It is basically like a candy bar in tart form. The combination of salty and sweet is perfect for sweet tooth and dessert nay sayers alike. Also it is perfect for Valentine's Day because Valentine's day is the perfect excuse to eat nothing but chocolate...all...day...long.
I have posted this recipe for carrot soup before but because I love it so much I wanted to adapt it slightly by adding some roasted chickpeas. I don't know about you, but sometimes when I eat soup I am pretty much still hungry almost immediately after finishing it. It is sometime not hearty enough and doesn't seem to fill me up. Since it is so good for you, I decided to top it with some roasted chickpeas adding some heartiness all the while still keeping it healthy.
A friend of mine recently asked me to bring over an appetizer to a dinner party she was throwing. After giving it some thought I decided to try and go healthy. Often times appetizers are heavy and not necessarily healthy - or at least the ones I am used to serve. I love a cheese board but who doesn't totally pig out on a cheese board to the point where they are no longer hungry? (Am I the only one?) I decided to go with a crudite platter (because crudite is the next cheese board? Maybe I have been living in LA too long) along with the most delicious dip out there, romesco.
After a particularly crazy holiday season filled with lots of food and LOTS of booze, I decided to try to out dry January (basically no drinking all of January). For the most part it was really easy (thanks to the flu) but it becomes crazy apparent, for me at least, how often I drink. Wine is my total drink of choice but when you don't have it, especially when you are out to dinner, it becomes obvious how often you are drinking! So I am not giving up booze completely but I am glad I did this "mostly" dry January because hopefully it will make me more cognizant of how many glasses of wine I am sipping.
I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of being different. Like for example carrot hotdogs, if I want a hot dog, I will eat a hot dog. Maybe that is a bad example because vegetarians want hot dogs sometimes ( I would imagine) but you know what I mean. Or here is a better example - a ramen burger. A ramen burger is a hamburger that uses ramen noodles instead of a bun. Consider me old and uncool but that is not my jam at all. Give me an amazing hamburger or an amazing bowl of ramen - just don't give me a hybrid to both of them.
I get asked all the time how I resist all the food that I make; the truth is I taste everything but try my hardest not to eat it all. I also never recipe test on an empty stomach because that is just asking for trouble. I can usually resist most sweet baked goods, plus I actually send them immediately to my husband's office to give it to the neighbors - it if it is in front of me, I will eat it.
I spent this past Thanksgiving up in wine country. We rented a wonderful house right outside of Sonoma. We were staying at a rental, and I wasn't sure what the kitchen would be like, so I decided to make as much of the meal ahead of time, so we could drive it up. Also I didn't want to have to cook while everyone else was out wine tasting. I found this recipe on Food 52 and decided to adapt it. Even a day later, this cake was everyone's favorite thing on my Thanksgiving menu.
Mayonnaise really isn't my jam. Growing up we used to have bologna sandwiches with lots of mayo pretty much every day for lunch at school. I can still taste those nasty sandwiches. There was no crunch or texture just soft sandwich bread, bologna and mayonnaise. To this day I still can't have mayo on a sandwich.
I was cleaning out my fridge recently, something that I need to do more of, and discovered a bottle of buffalo wing sauce. I bought this bottle for a recipe development project a couple weeks ago and since I was in search of a relatively healthy dinner, I decided to make some buffalo chicken in my Instant Pot. I served it with a vinegar based cole slaw and a pretzel hamburger bun and it hit the spot.
Any easy way to eat more fruits and vegetables is to use a salad dressing as a dipping sauce. In these fresh spring rolls, I loaded them with lots of fruits and veggies like radish, yellow bell peppers, mango, and spiralized zucchini. I also think people are more likely to eat more veggies when they don’t look like a boring salad.
Who can resist any dish with the word nacho in it, right? I swapped out the corn tortilla chips for sweet potato wedges and topped the sweet potatoes with avocado, radish, sprouts and black beans. I also threw on some some fried eggs, because a perfectly runny egg yolk will convince even the pickiest of eaters that this dish is worth eating
I think in a past life I lived some exotic gorgeous Mediterranean or middle eastern country. I know that sounds crazy, but I am totally drawn to that type of food - food that is loaded with olive oil, chickpeas, yogurt, pomegranate, spices, lemons, dates, tahini - the list could go on. Flavorful and simple food. When I see something with any of these flavors on a menu I automatically order them. I recently had this amazingly delicious chicken dish at a California/Mediterranean restaurant in San Francisco and I had an epiphany, the secret to juicy chicken is yogurt.
Pretty much everyone in my family got an Instant Pot as a gift for the holidays. They were seriously discounted on Amazon just in time for the holidays. Since I don't want my family to starve I thought I would start writing up recipes for them and put them on here as well. There is already a killer chicken taco recipe on my site, but up next is turkey and sweet potato chili.
When I was home for the holidays I think I finally discovered why I love pie so much. My whole family was there and we were telling family stories (as you do after a couple glasses of wine). Somehow it came up that my brother remembered reading an article in my dad's high school newspaper where my dad declared that his favorite food was pie. Not sure how my brother got his hands on my dad's high school newspaper, but regardless it showed that my love of pie, is in my genes! I can't help it, I was born to love pie!
I am back with another one pot pasta - this one is full of kale, lemon zest, and pine nuts. If you haven’t already noticed I am a huge fan of pan sauces in pasta dishes because they use kitchen staples to create a complete meal. Plus they work in a pinch when you forget the pasta sauce or are not feeling a heavy pasta dish.