As the month of August approaches its end, I’ve been trying to squeeze in as much outdoor time and BBQ fun as I possibly can.
A typical American BBQ usually has the same side salads over and over again – potato salad, coleslaw, macaroni salad, etc. – all of which are dressed in mayonnaise. Unfortunately, mayo is one of the only foods that I really hate. So when I go to BBQ’s, I end up eating burgers and wings with no side dish, except for maybe corn on the cob. Lame!
I love those classic BBQ sides when they are dressed in a vinaigrette rather than all that mayonnaise goop. It’s just so much lighter and more refreshing – not to mention much healthier and fewer calories. This coleslaw recipe is definitely one of my go-to’s when I’m having a BBQ.
I’ve been all about farmer’s markets this summer. There are a few that run weekly fairly close by, and I’ve been making it a point to go and load up on freshly grown produce (among other things).
I prefer to eat a bit lighter during the summertime. Maybe it’s because it’s hot out, or that I’m sweaty, or not as hungry – who knows. But I always see summer as the opportune time to start taking healthy eating a little more seriously and to add a hefty amount of fruits & veggies to my diet.
I have been buying a ton of zucchini. It’s pretty versatile, and can be prepared in a lot of different ways – all of them delicious, and all of them super filling.
I love classic birthday cake. There’s just something about a moist vanilla cake layered with super-sweet cream and rainbow sprinkles. Birthday cake flavored things are among my favorite snacks – birthday cake Oreos are now my favorite variety, the Birthday Cake Remix is my favorite thing to order at Cold Stone, and I am going through a phase where I am obsessed with rainbow bagels smeared with birthday cake cream cheese (I’ve been on the quest to find the perfect one – The Bagel Store in Brooklyn is terrific, and so is the Bellmore Bagel Cafe on Long Island). It’s safe to say I like all things birthday cake.
Since I typically try to limit my carb and sugar intake, I’ve been experimenting with recipes that would allow me to indulge in my birthday cake cravings – without destroying my diet. I have come up with the perfect solution.
Using my slow cooker over the summer has to be one of my favorite things – it makes each meal simple, I can run errands without worry while my food cooks, and it doesn’t heat up the house like the oven would.
With that being said, not everything tastes great coming out of a slow cooker. To quote one of my former students, everything his mom made in the crockpot “tastes like dried butt”. That’s not what I’m going for.
As of late, the heat and humidity in New York has been unbearable. I usually eat hot food for dinner, but over the past two weeks I’ve been making a lot of different side salads to avoid heating up my house with the oven on. This version of pasta salad uses fresh basil and lemon thyme from the garden, which is a complete game changer. You just don’t get the same punch of flavor from dried herbs as you do with fresh ones.
A bread machine is a pretty awesome kitchen tool – you can have a loaf of freshly baked bread with VERY little effort. The machine does almost everything for you – it mixes, kneads, forms a dough, rises, bakes, AND keeps the loaf warm. The only real work you need to put in is the order in which you layer your ingredients, and to adjust the amount of liquid in your dough depending on if it’s too dry or too sticky.
So far I have made quite a few loaves of bread, and I have been thoroughly impressed with the bread machine each time. It always manages to turn out a perfect loaf. If you are thinking about getting one or you’re on the fence, I highly recommend an Oster. My model can be found here.
Coconut sandwich bread is one of the first loaves I’ve baked in the bread machine. It is dairy and egg-free with a slightly sweet coconut taste. It’s absolutely perfect for making toast with a bit of butter and jam, or a nutella sandwich (my favorite).
I absolutely LOVE eating chicken on the bone. When made properly, battered and fried chicken is incredible – the perfect balance of crunchy and juicy. Though delicious and deserving, I feel like fried chicken gets a ton of praise while roasted chicken is overlooked and extremely underrated.
When chicken is roasted to perfection, the peppery seasoned skin develops this beautiful crispness that locks in the moisture of the meat. It’s basically what dreams are made of. That crispy, crunchy, well-seasoned chicken skin is probably one of my favorite things to eat.
After a nearly 8 month hiatus from food blogging, I have returned. Me leaving ya’ll stranded wasn’t planned – this year has been really rough so far. The school year was super hectic, my family mourned two losses, my house is under construction, and I’ve had some health issues. With all that being said, everyone and everything is OK and life is slowly starting to fall back into place. HOWEVER, this isn’t a pity party – it’s a goddamn food blog. And that’s what I’m here to do – talk about food I make, food I eat, and food I want to eat.