The dish ‘Chicken and Waffles’ is popping up on menus all over the country. If you’re familiar with Los Angeles, then you undoubtedly know of Roscoe’s Chicken & Waffles, who pioneered this savory and sweet combination with their famous restaurant chain throughout Southern California. Chrystal and I are always looking for new bite-sized treats to serve up at food gatherings. It was my mission to create an original appetizer-friendly dish featuring one of Alexia’s wonderful frozen products. I have always been drawn to their Seasoned Waffle Cut Fries. Regular fries are awesome, but there’s something about waffle cut ones that take french fries to a special level. That’s when genius struck! I connected the “waffle” in waffle fries with fried chicken; and thus, this fried chicken and “waffles” dish was born.
For the next four months, Alaska Seafood is celebrating the fish taco. They’ve invited us, along with a few other food bloggers, to join in. The next few months will feature posts filled with many new fish taco creations, some fun recipe contests, and a few exciting giveaways all leading up to one lucky blog winning a trip to the great land of Alaska when it’s all said and done. The grand prize is the main reason we decided to hop on board. We hope to be that winning blog and are eager to share our first of five installments featuring our different spins on the mighty fish taco.
Neither of us can believe the end of May is already here, as it’s time to share with you our newest Ethnic Exploration. In this edition, we venture into Guyanese cuisine. We had little knowledge of Guyana in general, so we were approaching this expedition a bit more “green” than usual. As always, however, whenever there is a culinary challenge or question in need of immediate attention, Chrystal reaches for her BlackBerry and the answer is just a tweet away. And like so many times in the past, the Twittersphere did not let her down. A couple of friends–Jehan from Jehan Can Cook and Cynthia from Tastes Like Home–hopped in with advice and lots of emphatic support! We now had some general guidance into the land of Guyana, as well as some food suggestions to help us begin our journey.
Not too long ago, we celebrated two years of this website’s existence, and we opened the doors to your constructive criticism. We enjoy finding ways to make our blog stand out and also be better. To that end, we wanted to know what you enjoy, what you could do without and what dishes you’d like to see. You guys were so encouraging, which is always nice. A couple of our readers got straight to the point and asked for healthier recipes. This was valid. It’s not always cupcakes and cookies over here, but we do make a number of more decadent dishes. That being said, we’re going to try to shake in a few more well-rounded meals, so you don’t think we survive on ice cream and pop tarts alone.
Face it people. Not every meal will have great photos. That’s just a fact of life. Or maybe it’s just a fact of blogging. We spend so much time running around trying to make food look great on a plate, which is fine if you have the time. Sometimes you just don’t have the time. Or a plate! Especially when you’re going on a road trip. For Amir’s birthday, we hit the road to San Luis Obispo with food in one hand and a camera in the other. Have you ever taken photos of your food while a car is in motion? Let’s just say it is not an easy feat, but we did not want to keep these recipes from you. Regardless, no road trip is complete without something to nibble on. On our last drive to San Diego, there were pop tarts nestled into a basket. As we’ve both crossed over into a new year of age this past October, it was high time to balance an early breakfast with something sweet and something substantial. This was the perfectly portable cure to rumbling bellies in the morning.
Here’s another Guest Test Kitchen for ya! This month, our dear friend James shares one of his favorite recipes and cooking inspirations. He shows how your favorite recipe can be jazzed up or tweaked to fit any occasion and season, and how sexy a simple squash salad can be. This dish would be a fabulous contribution to any summer meal gathering. Plus, it’s vegetarian so everyone can love it. Enjoy!
We’ve done a lot of chicken recipes on this site, especially wings. What can we say? It’s not just Hooters who can make good wings! There’s something about the fun in flavors. There was Sunny Anderson’s Caribbean Chicken Wings, Honey Balsamic Chicken Wings and traditional Hot Wings. Now, here is a version that combines several Asian flavors to create a sweet, slightly spicy and sticky sauce that may have you rudely licking your fingers. You can go to a spot that has a night dedicated to cheap wings and beer, but if you can do it at home, save yourself the trouble. It’s worth it!
The eggplant has a story to tell, and it is one rarely heard. The eggplant is a vegetable of power, prestige and beauty. It comes in a variety of colors, shapes, sizes and flavors. Even if all you have is the standard purple Italian or American eggplant that you will find in most mainstream markets, you can create completely different meals with them that may appeal to the more adventurous side of your taste buds. Eggplants mesh so well with a variety of flavors, so it’s hard to go wrong. A quick and easy stir fry type meal is one of the easiest ways to cook eggplant. Just chop, toss them in a pan, and you’re just about half way to a good meal. Take a look at a how one eggplant can be made in two different ways for two meals. Or a few more if you have leftovers!
If you’ve read our blog regularly, you know by now that we do not like to waste food. Nothing. Nada. Nope! Whatever is leftover will be used in the next cooking venture. It will be eaten one way or the other. So, when we reached the end of our Farm Fresh box a few weeks ago, all that remained for both of us were two large heads of romaine lettuce. We made a couple of salads among other things from the items in the box, but other than tossed greens or a beefed up sandwich, what else can one do with a head of lettuce? Unlike other greens like spinach or arugula, it doesn’t have the most distinct flavor. Not long after we got the box of Farm Fresh goods, we surfed our cabinets and fridges for inspiration. We remembered the many lettuce wraps we’ve had throughout the ages that head most appetizer menus nowadays. Finally, a solution.
It is not hard to be a foodie. We live it, and we love it. But there can be downfalls–pits and traps that make it hard along the way. They come in the form of baked goods, fried food, creamy dips and bacon-wrapped anything. Our lovely Diva at Beach Eats summed it up best in Fact Two of her special report on the life of a food blogger. It can be a struggle. A struggle for real! We like to cook and eat and share our cooking with friends, so they can eat it too. Sometimes we may be doing everyone a slight disservice, although no one wants to admit that. Well we will today, here on this blog! That being said, we had to take a break from the desserts, treats and snacks that we do love to make from time to time (back away from the butter!) and showcase a full meal packed with protein, fiber, beta-carotenes and healthy fats. Yes, there is such a thing as healthy fats. At least that makes us feel better about leaving our butter behind.