Authentic Southern cooking is one of my favorite types of food. Sometimes in another life, I totally believe that I was meant to live in the South just for the sake of cornbread, Carolina barbecue, Sweet Tea and peach cobbler.
Now although I can’t eat this food 24/7, I do enjoy indulging in traditional Southern food from time to time. Besides barbecue, one of other my favorite Southern meals that comes to mind is Chicken and Waffles. I actually already featured this recipe on this blog about a year ago; however, the pictures from that post definitely didn’t do it justice. Since I made it again this past weekend, I figured I’d put up some new pictures to share!
Although I didn’t make blackberry butter (or some other fruity combination with butter) this time, this recipe still tasted delicious. Usually I’m all about the sauces. In my opinion, these can “make it or break it” as it relates to recipes. But, in this case, it was all about the seasonings. We added a bit more than the recipe called for and I’m incredibly happy with the end result of tender and especially flavorful chicken by itself.
Besides the food, I appreciate the traditional Southern mantra and phrase of “Food is Love”. No matter what type of food is your favorite, I think all of you reading can agree with that one!
Lately, I feel as though I have been seeing so many blood orange-centric recipes and drinks spurting up everywhere. This is probably completely the result of some of my recent bouts of time spent on Pinterest; however, after seeing so many recipes, I knew I had found my calling to make something with this intriguing and beautiful fruit. Of course, I soon learned that blood oranges are actually quite a hot commodity and are only available at certain points during the year. After calling two grocery stores and finding out they did not have them, I became quite discouraged. But, as the age-old phrase says, “third time is always a charm” and I found success with the third grocery store I called.
After a quick search, I found a recipe that many have tried from Food and Wine Magazine: Flaky Blood Orange Tart. My eyes were instantly sold after gazing at its rustic look and the mention of a flaky crust. And, since it was coming from such a reliable source, I knew I had to try it!
Step 1: Make Dough
Step 2: Peel and Slice Blood Oranges
Step 3: Roll Out Dough and Arrange
Blood Orange Slices on Top
Step 4: Fold Up Edges Around
Oranges and Brush Edges with Egg Wash
Step 4: Bake at 375 Degrees and Eat!
Even though peeling and removing the pith from these oranges took what seemed like forever and my fingers were stained a purple-y/red color for a day, the end result was totally worth it. I can definitely see why these are such an esteemed fruit. The intense and unique flavor of these oranges paired with a flaky crust is perfect for a brunch treat. If you ever get the chance, I’d highly recommend trying this recipe or using blood oranges in a different type of concoction. Have a great Sunday everyone!
Sometimes a decadent breakfast is required in order to start the day out right. Although I would not recommend doing this everyday, I completely think that indulging for breakfast every now and then is totally acceptable.
This is exactly how I felt this past weekend – I just wanted French Toast and did not want to care about the dreaded caloric content. My solution? Decadent breakfast + smaller-than-normal portion size = one satisfied lady with a stomach that was not too full!
Step 1: Cut Challah Bread into Slices and
Cut “Pouch”; Cut Banana Slices
Step 2: Carmelize Bananas and Stuff into Bread
Step 3: Whisk the Egg Mixture Together
Step 4: Place Stuffed Bread in Egg Mixture with Almonds
Step 5: Combine Streusel Topping; Place on Top and Bake
Although decadent, I am happy to have made this. One recommendation is to be careful with the soak time of the challah bread and how much liquid it absorbs. Other than that, a perfect start to a Saturday or Sunday!
I absolutely love finding restaurants and shops in local neighborhoods. Mighty-O Donuts is no different. Although I do not normally indulge in donuts, what especially peaked my interest about this place was the fact that they stray away from the “norm” and offer plenty of unique donuts such as lemon poppyseed and french toast to name a few. After staring at all of the choices for a few minutes, I finally settled upon the orange blossom (as pictured above).
I definitely was not disappointed with this choice. Not only did my stomach feel more than satisfied, but I am happy that I helped support a local company that is dedicated towards offering food with organic ingredients and sustainability in mind. Seattleites – visit this place and then take a stroll around Greenlake!
I love crepes – especially because of the versatility to make them either savory or sweet. I have made crepes only one time in my life; however, my crepes did not turn out in as of a tasty concoction as I wanted them to. As a result, I figured I would leave any type of crepe making to the experts.
Through Yelp, I was able to find Saley, a crepe restaurant in the Capitol Hill neighborhood of Seattle and happened to visit it this past Sunday with a few girlfriends. Although the space inside was tiny, the vibe, atmosphere and most importantly, the crepes, more than completed the experience. The server suggested to order the #6 – “The Queen”. As my mind contemplated between savory and sweet, I finally decided to follow the servers suggestion of “The Queen” crepe which was filled with chicken, tomatoes, spinach, cheese and Saley’s secret sauce.
In addition to this delicious crepe, I figured I would complete the meal with a cup of joe for a daily boost of caffeine. Well, the only thing that would have made it truly complete is if we could have been transported to Paris…
Now, normally, I am not the biggest fan of noisy restaurants, but I absolutely love the energetic atmosphere from Tasty ‘n Sons. A week ago, I ventured to this friendly, neighborhood establishment in Northeast Portland to meet a friend for brunch. As soon as we entered (sans coffee consumption), the energetic atmosphere immediately revved us up similar to the effect that a caffeine jolt has on the body and mind. Besides the lively ambiance, the aesthetics intrigued us with subtle brown walls complete with a large, black imprint of a bicycle on the wall that can be classified as “oh-so-Portland”. But, besides the feel and looks of this restaurant, the food lives up to its expectations and then some. Especially for those that cannot decide easily (I’m very much a culprit), Tasty ‘n Sons is perfect as a result of the element of small plates which creates a unique experience with menu items that range from griddle-bacon wrapped dates to glazed yams with cumin-maple to North African sausages with couscous to Auntie Paula’s French toast. Hungry yet? I sure am. My taste buds are already starting to water from just reminiscing about it.
Special of the Day
Peaches & Cream With Teleme & Honey
Chocolate Potato Doughnut With Crème Anglaise
End point: I highly recommened this place and absolutely can not wait to go back again.
One of my best friends came to visit me this past weekend. Like me, she loves to bake and cook. In fact, she is an inspiration to me and even taught me some new tricks with cooking (whether she knows it or not). For her visit, I wanted to make a fun breakfast that would encompass three traits: ease, few ingredients, and fruit (have to take advantage of fruit during the summer season). I happened to find a recipe for Lemon Ricotta Pancakes that looked enticing — especially because prior to this cooking experience, I’d never used ricotta in a “sweet” recipe or used lemon curd.
Step 1: Combine Dry Ingredients;
Combine Wet Ingrediens
Step 2: Combine Dry and Wet Ingredients
Step 3: Drop Batter Onto Greased Hot Griddle;
Flip When Golden Brown; Add Powdered Sugar
and Raspberries; Enjoy!
Although these look “pretty” — they were tough to make. The batter does not hold together as easily as I would have liked. The best trick is to carefully watch the heat and make sure to master the perfect art of the quick-flip (I had a few fall apart…). But, nonetheless, these were absolutely delicious and the combination of fresh lemon and raspberries flavors provided a nice contrast to the boring egg-and-cheese-combo of the usual Sunday morning breakfasts.
So, I haven’t blogged in over a month and I’ve truly missed it. Life has been an absolute whirlwind lately. I just moved from Portland to Seattle and haven’t had the time to sit down and make a home cooked meal or a dinner that didn’t involve take-out or pasta with jarred sauce. Although the move isn’t that drastic, it is enough to make me miss home and the scenery of Portland. But, I’m excited for new adventures in a much bigger city that will surely involve experimenting with more recipes, finding new restaurants, and meeting interesting people along the way.
As previously mentioned, my roommate and I have been in the process of moving into a new apartment. Unfortunately, boxes are still everywhere and I haven’t quite made a full visit to the grocery store just yet. But, this past weekend, I was absolutely craving to bake something at our new apartment. Unluckily for me, the lack of grocery items within our pantry shelves made this desire quite difficult. As I peered around the kitchen, I noticed I had a few very ripe bananas that were in desperate need of consumption. Since banana bread requires very ripe bananas, I knew I had to make them. So, with the help of Epicurious, I was set to make Aunt Holly’s Banana Bread.
Step 1: Find Very Ripe Bananas and Mash
Step 2: Mix Mashed Bananas with Melted
Butter, Sugar, Egg, Flour, Baking Soda,
and a Pinch of Salt
Step 3: Bake in Oven for 1 Hour at 350 Degrees
The banana bread turned out wonderful. It added a nice aroma to our new apartment (that smells like new paint currently). But, I would definitely recommended adding four ripe bananas instead of three. I liked the flavor of this bread; however, it needed just a bit more banana accents. Nonetheless, all I had on hand was three ripe bananas. So, c’est la vie!
Anyway, I will definitely look forward to writing more blog posts about food within the coming weeks.
I rarely make pancakes. But, this past Sunday, I decided to make them on a whim. It wasn’t until I was flipping my first batch of pancakes that I remembered how much I enjoy making them. This brought me back to the days when I used to make “Mickey Mouse” pancakes or make pancake letters that spelled out our names. After experiencing this bout of nostalgia, I realized that my taste bud preferences have vastly changed since then. When I was younger, peanut butter was usually the topping of choice or I would occasionally douse my pancakes in maple syrup. Now, I opt for fresh fruit or fruit flavored syrups instead. So, it’s no surprise that I picked Buttermilk Pancakes With Blueberry Compote to make for a Sunday breakfast.
Step 1: Mix Dry Ingredients Together;
Mix Together with Wet Ingredients
Step 2: Drop Pancakes Onto Greased Griddle
Step 3: Flip After Bubbles Start to Form
Step 4: Mix Blueberries, Sugar, and
Water Together; Let Simmer for 10 Minutes
Step 5: Scoop Blueberry Compote Onto
Pancakes and Enjoy!
Making pancakes appears easy; however, in my opinion, it takes a perfect art to get them right. I usually have to temper with the temperature and size of pancakes a few times before I can get into a successful pancake-making-rhythm. Unfortunately, this results in a few burnt or undercooked batches, but usually by the third batch I’m creating good results!
My family thoroughly enjoyed this recipe. The blueberry compote was a nice change from a standard maple syrup. Although the recipe doesn’t call for it, I added a bit of cornstarch to the compote to help thicken it a bit. The blueberries were very tasty, but I’d like to experiment with raspberries for next time.