Happy Monday, friends! I have some exciting news to share today… Drum roll, please! Several of the photos I recently shot for Napa On Providence were featured in the March/April 2013 issue of Epicurean Charlotte Magazine!
Including the magazine cover itself:
I never in a million years thought I’d walk by a newsstand and see something I created on the cover of a magazine. It’s simultaneously weird and exciting! I have big aspirations for 2013, and this magazine cover has revitalized my desire to pursue new food outlets in the coming months.
Also in the magazine, next to my delicious looking bean photo, is the chef’s recipe for Napa’s white beans and sausage. I haven’t cooked the beans myself, but I’ve eaten them, and they’re outstanding!Read More
Last week, on a lunch-break grocery shopping spree, I picked up ingredients for this shrimp and tomato bake. It’s a low-stress meal that can easily be made after work or prepared the day before. (I find that recipes using canned tomatoes taste even better when they’ve had time to sit.) Shrimp, tomatoes, and a bit of cheese–it’s a dish built for carbohydrates. I recommend a crusty bread or a twirly noodle.Read More
About that recipe I promised you…
How good do these pork skewers look?
I tend to shy away from Asian cooking. Usually, it’s because the recipe calls for lots of ingredients I don’t have on hand (rice vinegar, sesame oil, fish sauce? oyster sauce??). The long recipes and foreign (no pun intended) techniques are intimidating! Last year, in a short-lived wave of cooking confidence, I bought a wok at Ikea, and I’ve used it a whopping two times.Read More
The beginning of the year is a stressful time for us accountants. There’s year-end close and year-end audits plus T-A-X season. Spelling it out makes it sound a little less dreary, right? With all the extra hours clocked at the office, the only recipes I’ll consider right now are ones that take the littlest, teensiest amount of hands-on time possible.
Two of my favorite simple recipes are Sweet Chili Pork Tenderloin and Roasted Parmesan Brussels Sprouts. The oven does all the work for both recipes, and the hands-on time is pretty minimal. Ever since we made these wickedly addicting sprouts a few months back, they’ve become a Sunday night ritual. A pound of them split two ways is barely enough. There’s talk of making a pound a piece from here on out.
As for the pork, the sweet chili flavor combo comes via a simple brown sugar and chili powder spice rub, and the high temperature and relatively quick cooking time keeps the meat moist.
If you’re lucky enough to have any pork leftover, it makes for one mean sandwich!
STEP ONE: Preheat oven to 500 degrees. Cover a cookie sheet with foil, and coat with cooking spray. Remove excess fat, if any, from the tenderloin. Combine all remaining ingredients (except olive oil) in a large Ziploc bag or large container with lid. Add the tenderloin to the container, seal, and shake to evenly distribute the spice rub. Lay the tenderloin onto the cookie sheet, lightly drizzle with olive oil.
STEP TWO: Cook the tenderloin for 20 minutes, flipping the meat half way through, or until a meat thermometer reads 165 degrees. Set the meat aside to rest before cutting.
Note: if you are serving this pork with the sprouts, tent the meat with foil at this point and proceed to the Roasted Parmesan Brussels Sprouts recipe. Serve with carb of choice.Read More
I know it’s the new year and we’re supposed to be juicing and diet cleansing and sweating to the oldies plus doing three thousand crunches a day, minimum. I know I should be focusing on eating my greens and counteracting all that indulging I did over the holidays. Spinach. Kale. Brussels Sprouts. SALADS, SALADS, SALADS!!!
I know. I KNOW. But what kind of friend would I be if I didn’t share THIS with you guys?Read More
If you’ve checked out my Facebook page, you already know I’ve got a thing for Sunday breakfast. You’d also know what I cooked this week, and that I sliced half of my thumb off with my mandoline over the weekend. See what you’re missing?!
But I digress. Let’s get back to breakfast.
Six days of the week, I eat plain ole eggs with toast for breakfast, and I’m more than ok with it. But things change when Sunday rolls around. That’s when I start to crave something special–maybe a breakfast burrito or home fries or a big fat Belgian waffle. Despite this urge for decadence, nothing makes me happier than enjoying my lavish breakfast spread from the comfort of my pj’s, in my own house, sipping my own coffee.Read More