One of the foods I miss the most during the year is cornbread. I’ve been somewhat conditioned to primarily eating it during winter holidays and the occasional Sunday dinner. Growing up, it wasn’t often that we had cornbread during the week with a batch of chili or soup. Looking back on it, what a shame. Cornbread, whether it’s traditional or not, is something that I could have eaten every day–breakfast, lunch or dinner. Fast forward to today, I may not have the same desire to OD on cornbread, but there’s something about it that will always have a special place in my bread-loving heart.
When you see the word quiche, do you immediately think about a flakey, buttery crust cradling a creamy, cheesey filling? I am a fan of a flakey, buttery crust, but I don’t mind letting that go if said quiche will still be moist, cheesey and, in this case, mini. Mini food. Always very cute. And easy to prepare when you have to make 150 pieces. Last night was the 10th Anniversary Drama Kings and Queens performance by students in the L.A. Speech and Language Therapy Center‘s summer program. Prior to the show, 100 VIP ticket holders noshed on a few appetizers I made for the occasion. That’s where these quiche come in. Continue Reading »
We’re well into summer thanks to the glorious seasonal kick off associated with Memorial Day weekend, as well as the recent Summer Solstice. This post is all about one of the dishes I ate and made at the end of May. It’s a throwback kind of post, but the true star is a cheesey side dish that you will want to replicate. It was actually one of many dishes I prepared for the weekend, and it was definitely a favorite. Despite taco trucks and grilled burgers, it was a queso dip that stole a few hearts.
There are a few ingredients that I tend to have on hand, and when I use them in certain dishes, some folks who wonder why I even have them in my kitchen. I enjoy mixing and matching ingredients from different cuisines, whether it’s for a savory appetizer or dessert. I’ve put together a short list of items I always have on hand, and I use them frequently. From pomegranate molasses to miso, here are a few ingredients you should try to add new layers of flavor to your favorite dishes.
Disclaimer: This is a sponsored, compensated post for Mode Media. All opinions are my own.
My torturous relationship with dessert continues with this batch of ice cream and a fruit topping to go with it. I didn’t plan for these two to go together, but I’m happy they were a match. The ice cream is rich and, well, creamy. Super thick–almost like a custard. The compote on top is also rich, from the natural sugars in the fruit, but it also has a light tang that echoes the characteristic flavor of buttermilk. So when you put the two together…it’s just the right combo. Continue Reading »
I’ve mentioned Ally Phillips’ (the woman behind Ally’s Kitchen) name a few times on the blog, and it’s all thanks to our meeting at last year’s Dole Blogger Summit. We then spent time together filming her Dole Foods cooking video series, and finally there was that little Dole Cook-Off. I’ve seen her in action in the kitchen, and I’ve also tasted a few of her dishes. She’s a woman who knows how to throw down. Ally spent several months working on her first cookbook and invited several bloggers to receive a sneak peek copy. I’ve been flipping through mine for a couple of weeks now, and today, I’m going to share a winning summer salad from her cookbook. Continue Reading »