asian chicken salad

This salad isn't super fancy by any means, but since Dan is completely obsessed with it (he claims he'd eat it every night) and it's really easy to whip up, I thought I'd share it.

Sautéed Chicken

Heat olive oil in a pan to medium high heat.

Take 2 boneless, skinless chicken breasts, and season with your favorite Asian seasoning (I used World Market's Thai Spice).

Cook chicken for 2 to 3 minutes. Flip them, and cook for another 2 - 3 minutes (or until they are no longer pink inside).

Let rest for about 5 minutes, then slice the pieces diagonally.

Asian Dressing

3 cloves of minced garlic

1 teaspoon ginger zest

1 tablespoon rice vinegar

2 tablespoons low sodium soy sauce

Splash of Sriracha hot sauce 

1 teaspoon House of Tsang peanut sauce

1 tablespoon olive oil

A drizzle of honey

   

Toss chicken and dressing with chopped red peppers, sliced carrots, shelled edemame, and spring mix lettuce.  Garnish with sesame seeds.

xx

A

//bleu cheese stuffed figs//

Whenever I see figs at the market, I always have to scoop some up since they're only in season for a short time.  Although they are delicious all on their own, this recipe definitely brings out their amazing flavor - and wrapping things in bacon just makes everything better, right?  I hope you try these out next time you buy figs, as they are sure to impress at any party you bring them to.

Bleu Cheese Stuffed Figs

16 black missing figs, cleaned and stems removed

4 ounces bleu cheese (Gorgonzola or goat cheese would be great as well!)

16 strips of all natural bacon¼ cup almonds, roughly chopped

3 tablespoons honey for drizzling

Preheat your oven to 375 degrees.  Sauté bacon on medium heat in a frying pan, flip the strips once the edges begin to curve, and remove when it is still undercooked.  Score the tops of each fig with an “X”, about ½ inch deep, then stuff each fig with a small chunk of bleu cheese and chopped almonds.  Wrap the stuffed figs with bacon and secure strip with a toothpick.  Place the wrapped figs on a cookie sheet or other ovenproof plate, and cook for about 15-20 minutes, or until bacon is cooked.   Remove from the oven and let cool for about 5 minutes. Drizzle a little honey on the top, and serve them up!

xx

A

strawberry < chicken <> gorgonzola > salad

After a long week/weekend consisting of far too much eating out, endless happy hours and traveling, I decided to make a light dinner that turned out to be incredibly satisfying.  The sweetness of the strawberries was a great contrast to the bite of the gorgonzola cheese, and the homemade tupelo honey and balsamic dressing was the perfect flavor combination to marry all of the ingredients together.  

Sautéed Chicken

Heat olive oil in a pan to medium high heat.

Take 3 or 4 thin, boneless, skinless chicken breasts (cutlets), and season with salt and pepper (but feel free to get creative - I used a bit of truffle salt).

Cook chicken for 2 to 3 minutes. Flip them, and cook for another 2 - 3 minutes (or until they are no longer pink inside).

Let rest for about 5 minutes, then slice the pieces diagonally.

Tupelo Honey & Balsamic Vinegar Dressing

(Side note: I don't really measure when I make my dressings - I just taste test until I get it right)

Mix together:

2 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

2 Teaspoons Tupelo Honey (any honey will do, though)

2 Teaspoons Mayonnaise

1 Teaspoon Whole Grain Mustard

1 Teaspoon Red Wine Vinegar

A dash of salt and pepper

Just make sure you have the right ratios of sweet and tangy!

Toss Spring Mix salad with a few tablespoons of the dressing and crumbled gorgonzola, then top it off with fresh, chopped strawberries and the sautéed chicken.  And, Voilà! You have a fresh, healthy dish.  Enjoy!

xx

A

shrimp & grits

My mother's side of the family hails from the beautiful state of South Carolina, so it goes without saying that I love Southern cuisine.  One of my favorite dishes to make at home is shrimp and grits.  Some may think it's a bit odd if you're not from the South, but let me assure you - once you try it, you'll be hooked.  My boyfriend and I made it the other night using this recipe (by Paula Dean, of course), but made a few minor changes to make it our own.  We substituted pancetta (you can find it at your local deli) for the bacon, and also added fresh tomatoes and green peppers to add a bit more color.  It turned out to be absolutely delicious; perfect to eat in your back yard on these breezy summer nights.

xx

A

savory and sweet crostinis

For some reason, appetizers always seem to be my favorite part of dinner - probably because they pack a lot of flavor onto one little bite sized piece.  Crostinis are just that: delicious little slices of toast covered in what ever goodies your heart desires.  I made a variety for a dinner party the other day, and they were definite crowd pleasers.  I can't wait to try out different, seasonal ingredients!

Start off with some good, crusty bread.  I used a kalamata loaf and rosemary garlic.

I then chose a variety of ingredients - this is where the fun part starts.  While you're busy chopping your toppings, go ahead and place your bread in the oven at 425°, and bake until toasted.  I then used a base of goat cheese on each different crostini.

Goat cheese, avocado (mixed with some salt and fresh lime juice), and pepidews.

Goat cheese, roasted garlic spread, prosciutto, and fresh basil.

Goat cheese, salami, thyme, and Parmesan cheese. 

Goat cheese, a drizzle of balsamic, fresh strawberries, and crumbled pecan pralines.

The final product.  I'm proud to say not one crostini was spared.  Hope you enjoy these fresh, Summer treats, and let me know if you have a favorite crostini recipe, too!

xx

A

grapefruit habanero margaritas

 

Happy Cinco de Mayo!  I'm a total sucker for holidays (especially ones where heavy drinking is the main festivity), and this one is certainly no exception; how could I not celebrate the heritage of a country whose food, culture, and people are so amazing?  

In honor of this day, I put a little twist on one of Mexico's most delicious and beloved beverages, the margarita, by infusing the tequila with a spicy habanero pepper and mixing it with light, fresh grapefruit juice and agave nectar (which is also used to make tequila, and is much healthier than sugary pre-made mixes).  The grapefruit juice's sweet-but-tangy flavor mixed with the salt and the little bit of heat from tequila is a sure crowd pleaser.  I hope you all have a wonderful day partying it up Mexicana style.. Salud!!

Habanero Infused Tequila

Take half a habanero pepper (remove the seeds if you want a more mild flavor), and push it into a full bottle of tequila.  Infuse for 2 - 4 hours depending on how spicy you want it (I didn't remove the seeds and let it infuse for 2 hours, and my tequila certainly packed some heat!).  

Note: the habanero is one of the spiciest peppers around, so remember to wash your hands throughly after you handle it!

Habanero Grapefruit Margarita

Serves 4

Ingredients:

- 14 ounces freshly squeezed grapefruit juice - about 3 medium grapefruits (or you can just buy it from your local store; Indian River is the best if you can find it!)

- 6 ounces habanero infused tequila

- 2 tablespoons agave nectar (I put a little extra since grapefruit is a little tart for me)

- 1 lime wedge

- Margarita salt (found by the pre-made mixes)

Run the lime wedge around the rims of your glasses, then dip and twist them in margarita salt.  Fill the glasses with ice.  Pour in 1 shot of tequila, followed by the agave, and then the grapefruit juice.  Stir well to evenly distribute the agave.  Enjoy!

p.s. You can also make these in a blender if you prefer frozen margaritas - I think I'll try that next time!

xx

A

five-spice pork wraps with mi familia

While visiting our families back in Tampa, Dan and I decided to make Five-Spice Pork Wraps for everyone.  They turned out to be absolutely delicious; the pork was unbelievably tender, and wrapping everything up in the bibb lettuce made the dish perfect for sitting out in the backyard.  I couldn't have asked for a better, more relaxing weekend.

xx

A

orange basil mojito

The weekend is finally here, and I couldn't be more excited due to the fact that one of my best friends in the entire world is visiting (the stunning girl pictured below.. We like to prom pose).  We share many of the same passions, one being the consumption of delicious, unique cocktails.  I might just have to make some of these beauties for us to enjoy this afternoon as the weather couldn't be more perfect.  Who doesn't love the combination of orange, basil, rum and sunshine? I can't wait.  I hope all of you have a  lovely weekend, and enjoy every moment of it.. Cheers!

xx

A

grilled peaches \\ mascarpone // tupelo honey

The other night, my boyfriend and I had a few people over to our place for a yummy, barbecue dinner. I really wanted to make an easy desert that would tie in with the bbq, and the first thing that popped into my mind was grilled peaches.  I followed this recipe, but sprinkled them with some brown sugar to add a bit more sweetness.  They were so über delicious that everyone went back for seconds.  I definitely recommend trying them out for an easy but unique dessert.

xx

A

fat tuesday treat: shrimp creole

In honor of Fat Tuesday (and one of my all time favorite cities, New Orleans), I decided to make a Cajun classic and serve up some shrimp creole for a few friends last night (complete with some delicious cocktails, of course).  It's a simple recipe that's sure to please anytime of the year.  Gotta love the South - Cheers, y'all!

Shrimp Creole

2 medium onions, chopped

9 garlic cloves, finely chopped

6 stalks celery, chopped

2 medium green peppers, chopped

4 tbsp. butter

1 (8 oz). can tomato sauce

2 (14.5 oz.) cans diced tomatoes

1 lemon, squeezed

1 cup dry white wine or cooking wine

½ t. cracked red pepper (you can add more if you like heat)

½ t. black pepper

2 tsp. salt

1 tsp. sugar
2 tsp. accent
2 bay leaves, crushed

1 ½ tsp. dried basil

1 ½ lb. Uncooked, peeled, deveined shrimp

1 tbsp. Worcestershire sauce

Sauté onions, garlic, celery and green peppers in butter in large pot until wilted and transparent.  Add tomato sauce, diced tomatoes, lemon juice, wine, accent, pepper, salt, sugar, bay leaves, basil and Worcestershire sauce.  Simmer 30-40 minutes.  Keep heat low to prevent sticking.  Add shrimp and simmer till shrimp are cooked.  Simmer gently for 15 minutes.  Serve with rice.

You can prepare it the day before and just add the shrimp when you heat it up the next day to cook.

Also, I couldn't do a post about New Orleans without mentioning its vibrant music scene, so here is one of my favorite bands out of The Big Easy, Ivan Neville's Dumpstaphunk.  I was lucky enough to catch them at Bear Creek Music Festival and at a small venue in town this past January.  Here they are bringing all their NOLA funk to Tallahassee - such a fun night!

xx

A

prosciutto & pear quesadillas

I made this little dish for the first time with my lovely friend, Shea of Tenacious Taste, and it was so good I had to make it again for the boyfriend.  This time, I added a simple dipping sauce (also partially thanks to Shea, as she gave me the yummy jam I used), and substituted the gouda we originally used for some havarti I had on hand.  It was a great alternative to a sandwich, and less calories with the whole wheat tortillas.  Also, pears are in season now, so their sweetness was the perfect compliment to the salty prosciutto and creamy havarti.

Prosciutto & Pear Quesadillas 

2 whole wheat tortillas

Half a sliced pear

3 to 4 slices of prosciutto depending on thickness (I prefer mine to be sliced thin)

1 cup havarti

A splash of extra virgin olive oil

Cream Cheese & Savory Jam

1/4 cup cream cheese

1/4 cup of any jam (I used a sweet onion and balsamic jam, but any would do - a good fig preserve would be amazing!)

On one of the tortillas, layer 1/2 a cup of havarti, followed by the sliced pears and prosciutto.  Add the rest of the cheese on top of that to make sure it all glues together.  Place quesadilla in a heated pan (medium works just fine) with a splash of olive oil (or butter - your choice).  When the first side is nice and browned, drizzle a some olive oil on the un-cooked side and gently flip the quesadilla.  Once the cheese melts and the tortilla is browned, you're all set to slice it up and serve it with the mixed cream cheese and jam!

On a side note, if you're having guests over and want to serve all the yummy food you've made on something chic, head over to your local thrift store or Goodwill and pick up some old silver plates.  I've found places like that always have a ton to choose from, and most of them are under $4.00 (The one pictured above was only $1.00).

xx

A