Tuesday, June 28, 2011

Bacon

I have a love for bacon..but it's gotta be good bacon, I'm talking the perfect thickness, done just crisp enough but not burnt.  While in Salt Lake City this past May I think I found the place that cooks up the perfect piece of bacon, Market Street Grill.  But while I have a love for bacon what I don't have a love for is things with a fake bacon flavor...
such as...
bacon dental floss...eeeeeeewwwwwww
or how about...

bacon soap or bacon bandaids?  what is wrong with people that they feel the need to deface bacon like this...I'm just gonna say that this guy...

would not be happy with bacon soap..nope..not one little bit...

Until next time...
Forks Up...
KA

Tuesday, June 14, 2011

Food Should Taste Good...Part 1

I think I should share this blog with Pete, who you ask is Pete...well let me tell you.  Pete Lescoe is the founder of Food Should Taste Good, I borrowed this from his website,

"CEO and founder Pete Lescoe created Food Should Taste Good, Inc in 2006 with the goal of making a unique new snack with great taste, healthy ingredients, and sophisticated flavor - the qualities he is most passionate about in food."  

I ask you, how could you not want to try a snack that has "sophisticated flavor".   We've tried the Olive, which is Andrew's favorite, the Lime, my favorite,  the Cheddar, and just today I tried the Chocolate and let me just say...Lime has some serious competition.  The reason for this blog being labeled "Part 1" is because I have an idea for a dip that I want to try with the Chocolate and don't want to give any details just in case it's one of those recipes that ends up in the...how do I say this...trash, it doesn't happen often but when it does, holy kamoley, it's not pretty.

So...if you see Pete, tell him about my blog and keep checking back for "Part 2", if the dip turns out good I'll be sharing the recipe so that you can enjoy the dip with the Chocolate chips.

Until next time...
Forks Up

ps: Food That Taste Good is on Facebook so go over and "Like" them...

Monday, June 13, 2011

Random Food Picture

Because my camera is loaded with random food pictures I thought I'd share them, one at a time with y'all.
Black Bean & Sweet Potato Enchiladas

This is a quick and easy dinner to put together.  Boil two sweet potatoes till soft, open a can of black beans, drain and rinse.  Peel sweet potatoes and smash with adding just a a bit of honey, about a teaspoon, a teaspoon of cumin, salt & pepper to taste.  In a small pan heat black beans with a roasted poblano chili (I used Wegmans frozen fire roasted poblano chilies), more cumin, and hot sauce, the amount of hot sauce depends on how much heat you like.   Once the black beans are heated smash and add to sweet potatoes.  Now it's time to build your enchilada, and this really depends on how thick or thin you like yours to be, I add a heaping serving spoon and spread out, sprinkle about 1/4 cup of your favorite cheese, too much cheese here is not a good thing.    Top with your favorite salsa, just a bit more cheese and bake at 350 for 30 minutes.   Serve with a little avocado salad, sour cream and an ice cold beer...delish.

Until next time
Forks Up...
KA

Sunday, June 12, 2011

Saturday Nite...

Saturday nights are normally reserved for going out to dinner, the main reason it's actually my Friday and I'm toast from working all week.  I decided to keep this food adventure blog real, meaning you'll see my good and healthy dinner, our dining out dinners and my...well...my when Andrew is out of town dinners...and last night was one of those...Andrew is out of town dinners. 

Let me back up, yesterday I was able to go out to lunch (which never, and I mean never, happens on a Saturday) with some good friends.  We high-tailed it down Main Street to the Black Bear Bistro, the BB is our "go-to" place for lunch or a quick dinner, we know Chef Todd and his wife Liz and most of the staff, and Jeremy makes a mean cosmo (more on that later). Yesterday was a late lunch of a...
Muffalatta
Classic New Orleans style sandwich made with ham, salami, provolone, lettuce, tomato, mayo, and olive tapenade – $8.95   served with your choice of sides
(I chose fries)
As you can see from the description of the sandwich that it was gonna be very filling and I would actually be eating my daily calorie consumption.   So when I got home last night, after feeding the girls, working in the yard, playing in my studio I decided to have a light snack for dinner...

One glass of Gnarly Head Old Vine Zin, just one, some Food Should Taste Good Lime Chips and a wedge of Laughing Cow Lt. Cheese.  Let me just say if you've never had the Food Should Taste Good Lime Chips run, do not walk, run to the grocery store and pick some up...they are TO DIE FOR!  The perfect amount of salt, a hint of line, seriously they go perfect with Andrews perfect Margarita Martini that he makes for me, okay back to the food...great, now I want some of those chips.   Okay back to last nights dinner.  The wine is a great hardy Old Vine Zin, more on wine tastings later, the chips, well I just told you to run out and get some, and the little wedge of cheese, who doesn't love them, was the perfect light dinner and the best part it was quick and easy..

so until next time...
Forks Up...
KA

Tuesday, June 7, 2011

Monday Pizza

I love making homemade pizza...well let me say I love playing with toppings on some type of store bought crust.  I've tried all the traditional crust, while some are okay and in a pinch would use them again most are too doughy and chewy.  I started using Naan last year and have never turned back, one is the perfect size for one person to eat.  While I like good red sauce I tend not to put red sauce on my naan pizzas instead I forgo the sauce and just layer goodies along with some fontina cheese...that's the other thing, I don't use traditional pizza cheese, I use fontina.  Last night I made my own pesto and it was delish...just add fresh basil, olive oil, honey, red pepper flakes, salt and just a touch of vinegar and pulse on in your food processor.  I topped with chopped cherry tomatoes and fontina, baked at 375 for 15 minutes...
here is the before, I thinly slice the cheese, no need to grate it....
and...
after...these cheese gets all bubbly, the crust browns up and you get that little crunch on the outside..
so you tel me...wouldn't you make this for dinner???


until next time...
Forks Up...
KA

Sunday, June 5, 2011

Sunday Breakfast

I don't have the best memory, never have, but I do remember my father making Sunday breakfast, not every Sunday but occasionally he'd make the best breakfast gravy in the world.  I've never mastered that gravy and don't think Dad still makes it but that is one memory that I have about Sunday breakfast. 

Since marrying Andrew I try and make Sunday breakfast, I'll do pancakes or waffles, eggs with toast, sometimes bacon, steel cut oats...but my latest breakfast is...now don't laugh...Eggo's egg sandwich
with maple syrup. 


Now I didn't grow up eating Eggo's, and actually till a good friend started talking about them I didn't give them much thought.  Before you dismiss these little gems let me give you a few options...

  • Peanut Butter & Jelly
  • Peanut Butter & Banana
  • Peanut Butter & Nutella
  • Peanut Butter & Granola
  • Jelly & Cheddar Cheese
  • Jelly & Laughing Cow Cheese
  • BACON
  • Bacon with Eggs
  • Eggs with Cheese
Those are just a few choices and I'm sure you can come up with a few of your own...but just like Mikey...try it..you'll like it...

until next time...
Forks Up...
KA