Making veggies fun

Do you know someone who doesn't like to eat veggies? 

Maybe it's your husband who is strictly a meat and seafood guy, or a child who can't stand the taste of anything healthy, or a traditional eater that gets bored with the basics. Well if you have any of these people in your life then this is the post for you. I'd like to share with you some classic vegetables that are commonly found in most food stores, yet underused for lack of ingenuity. I'm going to explain how you can transform these everyday veggies into some fabulous food finds that any picky eater will enjoy!

Peppers

Most people use peppers to flavor a dish but did you know that peppers are a great vessel for fillings. Basically you eat what is in the pepper and then the pepper is covered in goodness so you end up eating that too. They look like little bowls with tops; how fun is it to eat your serving dish?

Squash

The name alone turns people down, squash, like get rid of? That's probably why people don't explore the many different vegetables in the squash family. One of my favorite squash members is the spaghetti squash. It is so easy to make and it will wow your diners. Simply slice the squash in half and roast, boil, or even microwave it. When the squash is fully cooked (cooking times vary by method) you can take a fork and run it down lengthwise of the squash. You will see perfect long strands of squash flake off. You can do this for the entire squash and you will end up with a super healthy, low calorie, mimic of spaghetti. It tastes great and the texture is super fun to eat.

Spinach

I love spinach, it adds so much dimension to a dish without a lot of work. Spinach is full of iron, fiber and vitamins A, B, C and E. Spinach can easily be consumed by throwing it into a quiche or dip. By doing so it gets disguised by the flavors of the snack yet you are getting all those healthy greens into you. Hey, if Popeye can eat it so can we!

Potatoes

I know this seems weird but I know many people who don't enjoy eating potatoes because they are boring. When I grew up my mom always cooked potatoes with dinner because they were quick and easy and went with just about everything. With that said, they ended up being a bland boring side dish that was used to fill up our bellies but didn't really satisfy our taste buds. When I began exploring new vegetables I was crazed to see there were different colored potatoes. Did you know there are red and blue potatoes? Yes blue! These potatoes cook just like regular potatoes but are so much more fun to use. They also have a more exotic and earthy flavor than regular white potatoes. You can find these colored potatoes in the chip form as well.

Brussels sprouts

I have to admit, I didn't start liking these until late in the game. Much like many of us, I fell into the stereotype that Brussels sprouts are gross, smelly, nasty tasting little heads of cabbage. All along I was eating them wrong. When properly prepared, Brussels sprouts are a scrumptious side dish. My favorite way to eat Brussels sprouts is by roasting them in the oven. I layer the sprouts on a baking sheets, peeling off some of the outer layers to crisp on their own. I drizzle on some olive oil and a touch of balsamic vinegar and then sprinkle with salt and pepper. When they cook in the oven they become slightly tender but still hold their round shape. The balsamic caramelizes the sprouts and there is a sweet and salty flavor. The best part is the crispy layers. I swear they are just as good as potato chips! If you're feeling spontaneous you can throw in some chopped bacon for an even saltier, meaty bite!

So what do you think?

Would you make these veggies in a new way to get your picky eaters to give them a try? I know these variations have really helped my family consume a lot more veggies than before because these are really fun, healthy, and easy options!

Plantains, not your average banana

The first time I tried plantains was on my honeymoon in San Juan, Puerto Rico. We ate so much of them we probably turned yellow!

Plantains look and feel like a banana, but must be cooked before eaten. They are a very starchy and dense fruit that can be used in both savory and sweet dishes. Plantains are prepared in many different ways. Most popular forms include fried plantains, plantain chips, and mashed plantains for a dish called Mofungo. Plantains, much like bananas, go through different ripening stages, which affects their texture and taste. Plantains can be used in their initial green stage where they are firm and mild tasting or they can be used when they are dark yellow or black where they are very soft and sweet. 

When my husband and I arrived back to New York, I was determined to replicate some of the fantastic food finds we had in Puerto Rico. I searched the internet for all different recipes and information pertaining to Spanish cooking. I was overwhelmed with the amount of foods that can be made with this one ingredient and how versatile a plantain really is. I just knew I had to try to make plantains now considering I had so many options.

It took a while for me to get it right, but I finally nailed it down. I now love to make and consume plantains on a regular basis. My favorite way to prepare them is fried sweet plantains, also known as Platanos. This is an easy dish to make and whenever we have it, it always takes us back to those sweet days on the beautiful island. 

This makes enough for a four-person side dish:

3 ripe plantains peeled and cut diagonally into 1 inch slices (the blacker the better)Vegetable oil for fryingSea salt for finishing

Fill a medium size saucepan (or a fryer if you have one) about half way with oil. Set your pan to medium-high heat and wait for it to get hot. Take a slotted spoon and place a few slices of the plantains onto the spoon and then slowly lay them into the hot oil. They will cook very fast so keep and eye on them. When you see the plantains begin to brown flip them over, the opposite side will cook even faster. As soon as they get some brown color take them out and lay them on a plate covered with paper towel to soak up the excess grease. Immediately sprinkle with sea salt so it sticks to the hot plantains. Enjoy!

Yes, that's it, just three ingredients. That is why plantains are so fabulous; they are great with little preparation. My husband and I love to eat these with arroz con pollo (rice and chicken), but you can eat them with whatever you'd like. They're even great as a snack!

Welcome to my herb garden

Fresh herbs are probably the best seasonings you can cook with. They make any dish pop with their vibrant colors and bold flavors. They also flavor a dish without adding any extra calories. I am fortunate to have an herb garden on the side of my house. I don't have much of a green thumb but I find growing herbs is not as difficult as other foods and plants. Usually I plant my potted herbs into the ground, make sure they are watered, and mother nature does the rest. Below I've shared some of my favorite herbs to grow and to work with.

Mint: These textured tough leaves work great in sweet and savory meals. Mint is a very easy herb to grow and it multiplies in size naturally. Once you plant mint it will begin to spread and spread, so long as it's roots have the room. Mint is fabulous crushed into teas and flavored water. Crushing the leaves releases all their great aromas. On the savory side, chopped mint is used in a lot of Mediterranean dishes and sauces. It provides a cool refreshing flavor.

Basil: These soft round leaves go great in anything Italian. In a previous post I shredded it for my tomato sauce. Basil taste delicious raw too, most famously used as the main ingredient in traditional Pesto. I love to take fresh basil leaves and place them between layers of tomato and mozzarella to make a Caprese salad. I recently tried basil and lemon water and loved that too.

Rosemary: These sprigs are delicious when added to roasted red potatoes and lamb. I love to place a sprig of rosemary into a glass jar of oil and let it sit for several days, it will really infuse into the oil resulting in a delicious dipping sauce for bread.

Parsley: This flat or curly leafy green goes great with just about everything. I love to chop fresh parsley and sprinkle it on top of finished dishes like chicken Marsala or Francaise. Parsley goes great on top of roasted chicken and potatoes too. It can be used as a beautiful garnish on dinner plates and it even cleanses your palate after you finish your meal.

If you don't have the luxury of growing these herbs at home you can always find them in the produce aisle at the food store. If you buy them potted they will last 7-10 days as long as you water them. If that's not your style, you can still find fresh herbs but this time in little plastic containers, usually just enough for one meal. You will really notice a difference in your meals when you go fresh!

"My Kind of Town (Chicago Is)"

I'm a real foodie at heart. Not only do I love to cook but I also love to eat. Whenever my husband and I go on vacation I always do research first to find the best places to eat and new foods to try. On a trip to Chicago, last year, I discovered some must have foods that are traditional to the area. These staple items became our main stops on the trip! Although Chicago is a beautiful city to visit, the food really made the trip extra special. Television and websites don't do these foods justice until you've truly tasted it for yourself.

Here are my must try foods in Chicago:

• Chicago-style deep dish pizza. This pizza is so different from traditional NY-style pizza. In Chicago pizza is sold by the amount of people it serves. It comes out hot and juicy with not one bite lacking flavor. Each pizza starts out with a buttery dough, thickly lining the deep pan. Then layers of cheese get piled on top. Next comes your toppings, the best is the meat pie with fresh crumbled sausage and sliced pepperoni and salami. Last but not least the top of the pie gets covered in homemade tomato sauce. These pizzas take roughly 45 minutes to cook but they're worth the wait. We tried two different restaurants, Lou Malnati's and Giordano’s, both restaurants battle for fame in being "Chicago's Best Pizza" winners.  We ordered a pizza for 2-4 people and could barely get past our first slice each time. You will not go hungry at either place.

• Chicago dog. This is by far the best hot dog I've ever eaten. It is really a small meal once you get through all the toppings. A Chicago dog consists of many ingredients you've probably never had on a hot dog. This list includes, tomatoes, onions, sport peppers, a pickle, yellow mustard and neon green relish. To support all of that you have a soft, yet supportive, poppy seed bun. It is finished off with a dash of celery salt for extra flavor.  You can find these little numbers all throughout Chicago. Our favorite place to taste test was at Wrigley Field. Who can resist this colorful, jam packed, mouth watering dog? I can't!

• Italian Beef. This dripping wet, meaty, beefy sandwich will make your tongue slap your lips silly. With this sandwich, the messier the better. To build an Italian beef sandwich they take a nice hard Italian roll and fill it with slow cooked marinated roast beef. The beef sits in its own juices to stew after it's sliced so its really juicy. Typically the cook dunks the sandwich right into the pot of juices and then tops it with sweet and or hot peppers. You can eat this bad boy with a fork and knife but most people just dive right in. Make sure you have napkins! We found this goodie at Al’s Italian Beef but it is a well known and created sandwich at most small joints in Chicago.

What do you think? You be the judge!

 


If you ever get the chance to visit Chicago, I strongly suggest you stop and have one of these legendary treats. You won't regret it! 

Gimme that broccoli rabe

Broccoli rabe has got to be one of God's greatest vegetable gifts to my world. Broccoli rabe, pronounced "rahb," is a delicious leafy and budding green that resembles broccoli crowns with long stalks. Most people don't know this but broccoli rabe is not at all related to broccoli, it is actually a relative of the cabbage family. Broccoli rabe has a nutty, distinctly bitter taste with a tough texture. When cooked the leaves break down like spinach. The buds become soft and the stems start to bend. 

This is a picture of a typical bunch of broccoli rabe that I would buy, produced by Andy Boy. I try my best to only buy when it is on sale. You can typically find broccoli rabe in the produce aisle next to all the greens. It usually runs $1.99 - $3.99 per pound. The great thing about broccoli rabe is you get what you pay for. With the exception of cutting off the dead ends, all of the broccoli rabe is edible and it normally maintains it's size (unlike cooking spinach which wilts to less then half it's raw size.)

When broccoli rabe is sautéed or baked the flavor of the vegetable really begins to show. Below is a recipe for my husband's favorite meal, sausage and broccoli rabe with orecchiette pasta. This is a monthly meal in our house so I can practically make it with my eyes closed. As mentioned in an earlier post, the way I really know a meal is done is by tasting it. Enjoy!

Ingredients:

1 bunch of broccoli rabe

1 lb of sweet or hot uncooked sausage

1/3 cup olive oil

1lb bag of orecchiette pasta (also called elephant ears)

At least 3 large cloves of garlic sliced

Salt and pepper

optional: crushed red pepper and parmesan cheese

Steps:

Start by boiling a large pot of salted water. Trim the broccoli rabe so just the brown split edges are removed. When the water is boiling add the broccoli rabe to the pot. This process is called blanching; it cooks the broccoli rabe just for a few minute so the stalks become a bit tender but it maintains the beautiful green color. While that is going set a large skillet to medium and add just a touch of oil to coat the pan. Once hot, crumble your sausage into an even layer in the pan. If you prefer you can slice your sausage and add it in chunks but we prefer it in small bits. 

Check back on your broccoli rabe, it is normally tender after 3-4 minutes, remove it from the boiling water and place it in a colander immediately. To stop the cooking and maintain the bright green color you need to rinse the broccoli rabe with cold water. I usually throw a few ice cubs on the rabe to stop the cooking process faster. 

Keep an eye on your sausage, continually stirring, it should brown but not burn. When the sausage is done scoop it out of the pan with a slotted spoon, keeping the oil drippings in the pan. Turn the pan off for now. Drop the pasta into the leftover boiling water from the broccoli rabe. This should take roughly 10 minutes or so to cook.

Take the broccoli rabe out of its cooling spot and blot it dry with paper towels, you want to get as much moister out of it as possible. Then roughly chop the stalks to break it down into bite size pieces. Turn your pan back on to medium high and add the remaining of your oil to the pan. Once hot add in the sliced garlic, stirring to not let it burn. As soon as the garlic gets some color add in your broccoli rabe. Sprinkle with plenty of salt and pepper and stir until all the garlic and oil coats the broccoli rabe. At this point you can add in some red pepper flakes if you choose. Now add back the crumbled cooked sausage and stir those ingredients together. Turn the heat down to medium.

When the pasta is just tender you want to drain it, reserving a cup of liquid, and then add it to the pan so it can finish cooking with the rest of the ingredients. When the pasta joins the meat and greens begin to add a little of the reserved water to make sure the pasta gets evenly coated and doesn't dry. When everything is fit to your liking finish with some parmesan cheese for that final flavor boost. 

Here is a final product photo:

I hope you and your family enjoy this meal as much as my family and I do. It is a great balance of meat, pasta, and vegetable that is sure to please your mouth and fill your belly. 

3 amazing ways to transform cauliflower

Cauliflower is one of those vegetables not many kids like when growing up. Now as a result this white budding floret doesn't find it's way onto many adult dinner plates. In this post I'll explain how you can transform typically boring, flavorless cauliflower into some pretty awesome meals. 

1. Cauliflower rice:

Yes I said it, rice. When slightly undercooked, cauliflower can be turned into a great carb free rice. There are many different ways this is done but I'll share the easiest. Take a microwave steam-ready bag of cauliflower and steam it for just about a minute. You want the cauliflower to be warm but not tender. Drain and remove the cauliflower from the bag and place into a food processor. Don't over flow it or only parts will rice. When you have an even layer all the way around hit the pulse button three times. This will give short little bursts from the blades but will not do a full process. Dump your rice into a bowl, you will notice it looks and feels a lot like rice. You can now heat the rice for another short minute right before you are ready to serve so it's warm. You can also sauté the rice to make a fried rice or add it to chicken soup. The trick is to not over cook it!

2. Cauliflower mashed potatoes:

These are hearty and filling. To get a mash you're going to use a masher. Steam the cauliflower for the full time listed, plus a minute more. You want it to be very soft and tender. Drain the cauliflower and pour it into a bowl. Add a touch of milk and butter, salt and pepper. Begin mashing as you would potatoes. The cauliflower will start to blend with the other ingredients and form a mushy mash. Feel free to add garlic for extra seasoning or cream cheese for extra body.

3. Cauliflower pizza crust:

This will blow your mind. If you're like me and can't give up pizza then this is something you have to try. Basically you steam and rice the cauliflower but this time mix it with some binding agents like egg and cheese and then bake. I found this recipe to be the most useful.

Each of these options provide you with a healthy alternative to regular meals but still the fun enjoyable sensation of eating carefree. With a little effort and some imagination you can be enjoying cauliflower meal replacements at home too! 

A spiralizer's many uses

I’d like to share with you a tool that has really improved my healthy eating skills. This “fabulous food find” is called a spiralizer. With this kitchen tool you can quickly and easily carve your everyday vegetables into spiral like shapes. A spiralizer is a life saver when you are craving pasta but don’t want to take in all the carbs, hence the name of my device the Veggetti. There are many spiralizers on the market but this one happens to be the cheapest and easiest to use and it stores away nicely when not in use. 

When looking at Wikipedia I notice a very short entry of what a spiralizer is and then in the “Use With” section an author lists other kitchen devices that might help with healthy eating. In my opinion the “Use With” section should really include the different vegetable options that you can use with the tool. I’ve updated the section to include more foods and how they can be used directly with the spiralizer.

Wikipedia's entry:

Spiralizers are often used in kitchens with juicers, blenders, and food processors to produce raw vegan or vegetarian meals. For example, one can use a spiralizer to make "noodles" with spaghetti sauce; a blender to make a green smoothie; and a juicer to make home made orange juice. Meals like this are popular on many health blogs, particularly vegan, vegetarian, and paleo blogs. Users can find spiralizer recipes on sites such as Pinterest, Instagram, Tumblr, Facebook, and Snapchat.

My change:

Spiralizers are often used to produce vegan or vegetarian meals or to transform high calorie meals into healthier options. Almost any vegetable can be cut down and spiraled to make alternative healthy meals. For example, one can use a spiralizer to make "zucchini noodles" with tomato sauce or for a great veggie stir-fry. Spiraled potatoes make a tasty hash or potato pancakes. You can also make sprialed carrots and beets for a colorful salad or quick garnishes that are fun, healthy, and attractive. Meals like these are popular on many health blogs, particularly vegan, vegetarian and paleo. Besides blogs, users can find spiralizer recipes on many social media sites.

Link can be found by clicking here.

For veggies that need to be cooked, it only takes a few minutes in some boiling water and they will come out just like pasta should be, al dente. Anything used for raw salads and garnishes are ready to use as soon as you spiral them. As a tip, I pull the veggie out in between turns to get short little strips. If you leave the veggie in the spiralizer and keep turning you will get long continuous strands.

Blu Fig Restaurant Review

Blu Fig has recently become my all time favorite local place to eat dinner. Located in Stony Point, NY, with a sister restaurant in New City, NY, this restaurant serves a mouthwatering menu with many different options mostly revolving around Mediterranean cuisine. Along with their main entrees they also serve several upscale "small plates", gourmet sandwiches, fresh salads, and handmade pizza in their own authentic brick oven. If you're thirsty there is a full menu featuring different wines, sparkling beverages, and beers. Check out their website here! 


Blu Fig is applauded for their extremely affordable menu with not one item priced over $20 (including bottles of wine). Along with great prices comes great portion sizes. I swear a bowl of pasta could easily feed three! For that reason, I am always taking leftovers home, which makes the next day's lunch extra special.


Trust me when I say, everything is so absolutely delicious. Each visit I try to get something new but I have several regulars that seem to always pull me in. Check out my reviews below to see some of my fabulous food finds at Blu Fig.


Starter: seared, peppercorn crusted yellow fin tuna with a Mediterranean chutney ($7)

This small plate is to die for. The tuna is cooked with just a touch of heat to sear the sides. The chutney consists of chopped tomatoes, onions, and Greek olives with a dash of olive oil. On the opposite side is a beautiful green cilantro pesto that just coats the bottom edges of the tuna. This attractive dish will have your tongue dancing silly in your mouth.  All the flavors and textures blend together and the tuna melts in your mouth.

Entree: shrimp scampi linguine ($13)

Damn this dish is good! This scampi is packed with flavor from start to finish. Eight large shrimp get to bathe in a bath of fresh herbs, chili peppers, garlic and extra virgin olive oil. It seems simple but it is just the right bit of spices to make this pasta stand out.  All I need is just a sprinkle of fresh Parmesan cheese and then I'm in for the night. This and a glass of wine, count me in!

Specialty Pizza: personal ($11)/ family ($16)

Regular Pizza:   personal ($9)/ family  ($12)  + toppings

What makes these pies so special is the love they put into them. Every specialty pie is carefully constructed so that each ingredient pairs perfectly with everything on the pie. My number once choice is the vodka, which is made up of prosciutto, fresh mozzarella, a light tomato cream sauce, and fresh basil. This baby comes out hot and juicy with crispy little bits of salty cured meat.The fresh mozzarella has a nice little pull that gives you the true NY feeling. The sauce is tangy with a sweet creamy finish. I can only make it through half a personal pie but I'll remind you that leftovers taste great, even cold! 

After eating all this food I can never make it to dessert but I have been offered several times. Coffee and tea are also available for an after dinner treat.

I hope these tantalizing dishes make you think about visiting Blu Fig. I know you will enjoy it just as much as I do! 

Garlic takes the win!

Mummm Garlic!
In my opinion, garlic has to be the best seasoning out there! Not only does it taste and smell amazing, there are many health benefits associated with eating garlic. It also helps to keep the vampires away! Let me show you why I think garlic is the best.

Did you know?

• Garlic is very low in calories
• Garlic is rich in Vitamin C, Vitamin B6 and Manganese
• Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.
• High doses of garlic can improve high blood pressure and lower cholesterol levels

These are just a few of the many health reasons why you should be cooking with garlic all the time!


Facts from:authoritynutrition.com

Garlic can be used in many forms. Here are some Fabulous Food Find ways:

• Raw in salsas and bruschetta. Simply peel the skin, give it a good smash with your knife, to release its oils, and then mince finely to incorporate its goodness into every bite.

• Sautéed in oil for pasta and veggies. I use at least 4 or 5 cloves when I sauté. Same instructions as above but instead of mincing you can slice or just rough chop the garlic for different textures and sizes. You can also keep the garlic cloves whole to disburse the flavor into your food but not get the spicy kick that garlic normally provides. This will cut back on the bad breath as well.

• Roasted to spread on corn or garlic bread. This has to be one of my newest addictions. It is super easy to do and gives the garlic a sweeter taste. This time, you don't even have to peel the garlic. All you need to do is cut just a bit of the top off the garlic so the cloves are exposed, then drizzle in a little olive oil so it seeps down into each clove. Then wrap the entire head in foil wrap and bake in the oven for at least half an hour at 400 degrees or until it becomes soft to touch. Once it cools you can just squeeze the head and all the mushy gushy garlic will slide right out.

Sharing is caring, garlic is way too good to eat alone. Garlic is the perfect food to share with a partner or friend, that way you both smell the same!

Put your senses to work!

Cooking can really be a fun and easy activity to do. Sure there are recipes to follow, ingredients to measure, and timers to be set, but what it really comes down to is, how does the food taste? I believe when you are cooking, your senses should take over. When you learn to relax and enjoy the activity, cooking will start to come to you naturally. As you begin to make a meal, let your body do the work. Your nose will begin to smell the delicious scents coming from the pot, your tongue will taste the flavor as it begins to build, your hands should feel the different textures and the forms in which the food grows. Ultimately, if you've eaten this meal before, you know what you want your end result to look, smell and taste like, so use your senses to build that final product.


I love recipes because they give me a starting ground for what I'm going to make. Chefs pair special spices and mixes to go with different types of meats and veggies, so I try my best to follow their recipe but it's never to a tee; normally I tweak it to my family's likings because I know there are certain ingredients my family loves and equally those my family dislikes. I also know that if I don't have an ingredient mentioned, there are many easy swaps for that ingredient or I can alter the recipe to match what I have on hand. I believe you do not have to follow a recipe ingredient by ingredient to get a great outcome!


I'd like to share a recipe for homemade tomato sauce (no, I'm not Italian, so I will not be calling it gravy, just traditional tomato sauce). In this recipe, I've listed my typical ingredients that I normally have on hand at home. What makes this recipe a fabulous find is that once you have your base sauce, you can add in anything you'd like, whatever you have in your fridge or pantry. That opens the possibilities to turn my base sauce into a meat sauce, sauce with mushroom, or even a mussels marinara if you feel like getting really creative.


You'll notice with my ingredient list I don't get too specific with seasoning measurements, it's all based on taste. Start small and add a little then go from there, you can always add more. And don't worry if you add too much, there's a fix for that too. I hope you enjoy it!


Base Tomato Sauce:
1 can of crushed tomatoes
1 can of tomato puree
Just enough olive oil to coat the pot
Fresh garlic, as much as your palette likes (powdered is fine but not as good, I promise)
1 diced medium sized shallot (a small mild onion)
A few leaves of fresh basil really makes it, but dried works well too
Dried oregano
Salt and pepper to taste
About a teaspoon of sugar
Optional: Parmesan cheese

Steps:
Turn your pot to medium heat and add enough olive oil to coat the pot. Chop up your garlic and shallot and add to the pot once the oil is hot. (To test, you can add just one piece and see if it sizzles.) Then tear your fresh basil leaves into small pieces and add to the garlic. Sprinkle in a few shakes of oregano and make sure you stir your pot so the ingredients don't burn. I usually sprinkle in some salt and pepper to season from the start. Flavor is all about building layers.

Once the garlic gets some color you're going to add in your crushed tomatoes and the puree. Be careful, you may get a little splatter. Stir the ingredients together and then add the sugar, this will help to cut the acidic taste from the tomatoes. Give it a taste, you will probably want to add more salt and pepper, I always do. If it still tastes acidic you can add more sugar, if it tastes too sweet add more salt, and if it tastes too salty add more sugar. Remember, a little seasoning at a time until you get the flavor you want.

When the ingredients are combined turn the heat down to low, you'll to want to let your sauce simmer for at least a half hour. The longer it sits the better it will taste!

When I'm ready to serve I like to finish my sauce with some Parmesan cheese, just a few shakes of the jar or freshly grated if you have it. This really adds some body to the sauce and gives it a bit more of a salty bite. For a touch of presentation, sprinkle on some shreds of any leftover basil leaves.

Bon Appétit

Welcome to my blog!

When I was a kid, I grew up on your basic "mom and pop" food: basically meat and potatoes typically boiled or baked with basic seasonings. Although Mom’s home cooking was and is comforting and sustainable, there is so much out there I had never tried before. When I became and adult, my palate craved new flavors. I quickly became an adventurous eater. Over the past 11 years, I’ve discovered so many new and enjoyable foods and seasonings. I have gained a true passion for cooking and my biggest hobby now is learning to cook with new ingredients. 

This blog will be your tasty hub for fabulous food finds. I’ll pick a fabulous find and link it to a recipe or restaurant that proves it can be affordable, appetizing, and convenient. Most of all, I’ll show you why these finds stand out as something you've just got to try. I’m here to bring you the deliciousness that already exists.

In this blog, you'll also get tips and tricks so you can work with these great finds at home too.  It’s all about eating, so I hope you enjoy my blog and try some of my recommendations out!