We went to Amy’s for a Cuban dinner party this past weekend
and it was a great time. I have never
had some of the ingredients and flavors she worked with and I was excited to
try them all week. Mandi went over and
helped her take pictures and cook in the afternoon, then we all showed up
around 7. Amy will be writing the rest
of the post, but I may leave a few comments in red. Also the Recipes (as usual) are at the bottom
of the post.
As I was making these meatballs, I was a bit worried about
posting the recipe. My mother told me
the recipe, as my grandmother had given it to her. I didn’t know if there was some sort of
embargo or block on passing it out for all to see. Would I be blacklisted by my family and never
given any recipes again? No more Gnocchi
secrets or Lasagna tips? No more making tortellini’s
for the holidays? I didn’t know what to
do. Then last night I was watching Molto
Mario (Re-Runs on fine living!) and the weight was lifted! Mario made meatballs almost the exact same
way as my family! This did 2 things, for
one, it made me proud because Mario is as authentic as you can get for Italian food,
and 2, it released the ban on the recipe because it is no secret, its already
out there for the world to see via Mario Batali.
With the warm weather and summer feeling here in
it. 1. We needed to re-up on chicken broth
in the freezer and pot pie is the perfect thing to make the day after making
broth. 2. It is still a bit cold in
of my friends live so they can make this.
And 3. We got a cool new knife rack for the kitchen and we needed Gareth
to help hang it for us. Having concrete
walls, it is tough to hang everything and Gareth can do it easily. He always asks us for things like chicken pot
pie, shepherds pie, and bangers and mash, so we thought it would be a good way
to get him over and help us.
This is probably our favorite after beach BBQ. We make it after a long day of beach when you
need something hearty and flavorful, yet light and summery at the same time. My parents were down visiting and we had just
gotten back from a long day at the beach. Click below for more
Mandi and I had been wanting to make mac and cheese for a
week or 2. We knew we didn’t want to go
out on the weekend but rather keep it low key so we decided to make the macaroni
and cheese on Friday night and watch the top chef I had downloaded. On Thursday while shopping for tacos, I was
minding my own business in the store when what did I see but a pack of
beautiful slabs of pork belly! This is a
rare find in
even thinking of what we would do with it.
After brainstorming for a bit, we decided to incorporate it into the mac
and cheese we had been craving. We decided
that a BBQ Sauce flavor would help bring the pork belly and mac and cheese
together as one. It is hard for me to do
this post today because now I am craving this again! It was one of the best
things we have made in a very long time and now im starving for a huge scoop of
pork belly mac and cheese! Click below, you will be glad you did
Since there was a public outcry after my last healthy post (apparently
2 slices of bacon makes you a fatty) I decided to post another one today. Sometimes when I am trying to be healthy, I
ruin it because I crave pasta all the time.
I generally do not like whole wheat and whole grain pastas. For some reason however, when I put a pesto
on a whole grain pasta, I really enjoy it.
This recipe is a combination of Giada’s Swordfish and
Spaghetti with Citrus Pesto, Heidi’s Pesto techniques, and some tweaks of our
own (putting the citrus in the fish instead of the pasta, using whole grain
pasta, fish selections). I find it
important to cite my sources so that I don’t pull a Cindy McCain. I’m so Topical!
Click below for the recipe and pictures.
We had a pizza party last weekend and we had a ton of
leftovers. We used them in a variety of
ways, one being this salad. We had the arugula
leftover because we had planned a salami arugula pizza but people got full and
we cancelled that one. The only thing we
ended up buying for this salad was the fennel.
Mandi loves cheesesteaks.
She has been dying to share her recipe and process here with everyone. So much so, that we needed to take pictures 3
SEPARATE TIMES in order to get them perfectly right! That was fine with me because they are so
delicious that I don’t mind eating them multiple nights in a week. Click below for more!
On Friday I posted my usual tacos that Mandi and I make most
Thursdays. This past week however, we
were trying to be healthy. We still
wanted tacos, so we decided to make a more authentic Mexican version of tacos
from the cookbook “Authentic Mexican” by Rick Bayless. I’ve had this book for a few months and we
had yet to make anything from it, seeing him on top chef last week prompted me
to finally open it up. While what we
made isn’t healthy, it is better then the tacos we usually make, and since it
was different, we would be more conscious of not stuffing ourselves. It turned out really great and I think if we
made it one or 2 more times it would be even better with a bit more kick in the
sauce. Click below to continue.
Tacos. Almost every
week since college I have eaten tacos on Thursday night. At one time it was much simpler. Taco kit, jar of salsa, bag of cheese, some
pre washed/cut lettuce, and call it a day.
As the years went by, we swapped out the pre made ingredients one by one
to get where we are today. Trade a jar of salsa to bought fresh salsa to
actually making salsa. Go from the taco
seasoning packet, to half the packet and some of your own spices, to fully using
your own blend. This obviously is a very
American version of tacos, tune in Monday and I will post a more authentic Mexican
version of tacos we actually made last night!