Cajun Chicken Skewers
January 25, 2011
Several months ago, I helped plan a baby shower for one of my close friends and came up with these Cajun chicken skewers for the menu. I thought they would be a good accompaniment to the crawfish pie one of our other friends from Louisiana was bringing to the shower.
Once again, my Staub grill pan came in handy. I love this caste-iron treasure because of its extra high ridges that deliver lovely grill marks. Yes, taste and nourishment are most important with food, but appearances play an almost equally important role. As the culinary saying goes, you eat with your eyes first.
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Spirited Hot Chocolate:
The Best Hot Chocolate You’ll Ever Taste
December 29, 2010
Happy Holidays! I hope you’ve been enjoying the Christmas and holiday season with family and friends. If your season has been anything like mine, then I’m sure it has been filled with an abundance of comfort dishes, decadent desserts and festive beverages.
So far this season, I’ve done more holiday eating than holiday cooking, but I did perfect a spirited hot chocolate drink (or so my taste buds tell me) that I had been experimenting with earlier this month. My smooth Spirited Hot Chocolate recipe came to fruition at the best time … a rare, snowy day-after Christmas.
Just as a white Christmas sparks a special delight in most, drinking hot chocolate made not from a powder mix, but from directly melting chocolate bars will do the same. Hot chocolate made from scratch is so incredibly delightful and comforting that if you’ve never had it before, you’ll wonder how in the world you missed out on this liquid treasure all of your life.
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Raspberry Crêpes
October 22, 2010
While nothing much can beat fluffy pancakes cooked to perfection in the morning, crêpes offer a delicious alternative for breakfast. Crêpes are tasty with so many different kinds of fillings such as sliced fruit, fruit spreads, Nutella or even drizzled chocolate for the sweet variety.
A great thing about these thin little foldable French treats is that they actually move well beyond breakfast and make delicious desserts as well as savory dishes for lunch or dinner. Just decrease the amount of sugar in the batter for savory crêpes and fill them with sliced chicken or deli meats and seasoned vegetables like steamed or grilled slices of bell peppers, for example.
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Happy Hour for A Cause With FRESHFARM Markets in DC ~ Oct. 4
October 1, 2010
Last spring and summer (2009) I had the pleasure of working for FRESHFARM Markets at their Dupont Circle location in Washington, DC. As a non-profit organization that organizes and manages 11 farmers’ markets in the D.C. area to support farmers and promote locally-grown produce, it’s a wonderful organization worthy of support and much continued success.
In addition to making the freshest, local produce available to communities, they also aim to make this healthy food more accessible to women, children, seniors and low-income families through accepting WIC, SNAP/FoodStamps and offering double-dollars for such programs. Come join the FRESHFARM Markets community on Monday, October 4th from 5pm – 8pm for a “happy hour for a cause” at Passenger Bar.
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Macaroni & Cheese
September 30, 2010
As quintessential American fare, especially for African-Americans and Southerners, how can I have a food blog and not cover macaroni and cheese? While the thick, creamy richness of mac and cheese doesn’t quite fit in with my attempts to eat, cook, and write about nutritious and nourishing food, I have a hard time banishing this dish out of my kitchen forever!
Yes, change can be good, but macaroni and cheese taps into that soft spot in my heart for tradition and nostalgia. Mac and cheese is like a cornerstone of family gatherings, church functions and potluck dinners with friends. I can’t deny its delicious place in my culture or culinary history.
Now does that mean I’m going to eat it every day? No, but on occasion, I will indulge in this comfort food favorite, preferably with a light side dish of green vegetables or a salad rather than a full spread of other heavy foods. I have no problem breaking from that tradition.
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Filed Under Grains, Rice & Pasta, Soul Classics Remixed | 8 Comments | Print This Post
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