Food For Thought

Do you want to know what inspired me to create this blog? The movie Julie and Julia Lol. I really wanted to put the recipes that I have created somewhere for people to see, and my hope was that they would try them and tell me what they think. Just like Julie! She says in the movie, "I have thoughts..." And I am always coming up with new recipes to try, so I thought I could create a blog too.

"Bon Appetit"

Blood Orange Frenzy!

I have a new culinary obession, blood oranges! Orange on the outside and a rich dark red on the inside. They are so beautiful. I'm inspired to cook with them now, I just don't know where to start. Any ideas?

I'm thinking about chicken ala orange with a twist. I want to marinade the chicken in blood orange juice and other seasonings, hopefully the meat with be stained with the beautiful red color, and then plate it on raw kale greens. I don't know what do you guys think?

Is Anyone Out There?

I wonder sometimes if anybody reads my blog. Is anyone out there? If you are please comment : D

I want to hear from you!

Fall Friendly Pancakes

I have a special twist on an old favorite: Pancakes. For years, I've watched my Mom make her pancakes in the kitchen, and smelled the aroma of a bakery shop all throughout the house. Well, every so often I like to switch things up. Here's a fun recipe for a special Fall breakfast...Pumpkin-Spiced Pancakes

You'll Need...
A box of Aunt Jemima's Original Pancake Mix (read  and follow pancake recipe on the back)
To the pancake mix:
Add 2 tsps of vanilla extract
Add 2 1/2 tsps of ground cinnamon
Add 3 tbsps of pumpkin pie spice
Enjoy!

A Unique Twist on A Classic Dish

Remember I told you that I was going to put my own spin on the Thanksgiving mashed potatoes? Well let me tell you, they were such a hit! Unique and savory, creamy, with a dash of flavor and lots of TLC (Tender, Love, and Care) for the Holiday Season.

Here's the Recipe:
5lbs of red potatoes
2 large garlic cloves
1 large shallot
2 tablespoons of  dried rosemary (add more as needed)
2 tablespoons of capers
Can of evaporated milk
4 tablespoons of butter
Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:
Wash, peel, and cube the potatoes and bring to a boil over medium-high heat
Roughly chop two large cloves of garlic and 1 large shallot (put aside)
In a small frying pan, put approximately three to four tablespoons of extra virgin olive oil and heat through over medium heat
When the oil is hot, add the garlic, shallot, and capers, and rosemary in. (garlic should be light brown, shallot should be translucent, that's how you know they are done) Cook through for approximately 5-6 minutes
Mash the potatoes when tender, while slowly adding evaporated milk
Add the garlic, shallot, capers, and rosemary mixture and oil to the potatoes stirring them in slowly.
Add salt, pepper, and butter to taste

FIGure It Out

When I think of fall, I often think about the colors of autumn: red, yellow, green, orange, dark purple and brown; they are all so beautiful and earthy. So this got me thinking, what two colors are the most unique, and how can I use them to create something special for the fall season? Well dark purple and brown are the most unique colors; so why not use with Beurre Bosc pears (the brown pear), walnuts, and figs. Figs are beautiful, and I'd like to know how to use them not just in decor but, in dishes as well. Any ideas?

I was thinking maybe a salad:
Spinach
Goat Cheese
Beurre Bosc pears
Maple walnuts
Fig vinaigrette

Thanksgiving With A Twist

Thanksgiving is one of my favorite holidays. I enjoy it because it incorporates everything that I love family, and food. My family and I are getting ready for Thanksgiving Dinner and starting to plan the menu. We plan to have all of the traditional foods: turkey, macaroni and cheese, corn pudding, ham, collard greens, green beans, candied yams, and nice buttery dinner rolls. Ever since I can remember, I was always the one in the family who was fascinated with the seasonings that went into each part of the meal, and because I was always sneaking into the kitchen, I became the family taste tester. This Thanksgiving is exciting for me, because I was asked to contribute my culinary expertise. So, instead of the traditional mashed potatoes, I'm thinking about doing something a little different: mashed potatoes with capers and onions.
I'm not sure how it's going to turn out yet, but I'll be sure to keep you posted and give you my recipe.