I love food, I kind of like cooking (if I’m in the mood). These blogs have really helped me to become more creative and enjoy my attempts to satisfy my taste buds (and be healthy).
5. Better With Butter
I discovered this blog while searching for a way to make a healthier (and less salty) cracker. Love the photography here too!
Again, love the photography here. The uniqueness and healthiness is what drew me to this blog.
3. Pass the Sushi!
Not as healthy, I suppose, but so *$*@# delicious. Love the ‘fake luna bar’ recipe! Those lil guys are how I survived 3 summers of camping and hiking.
2. The Faux Martha
This girl has great tips and all created with top-notch photography. Faux Martha, better than the real Martha?
1. Food Gawker
Drool….drool…look at the billions of recipes available. Every category ever!
Please vote for the featured scene for the header on my blog, too! I’ll tally the votes for Monday!
Baseball overload this weekend!
My cravings include pretzels, peanuts, pizza, hot dogs and licorice. Typical things I eat at the Skydome (ohhh fine, Rogers Centre to be politically correct).
Why not create a baseball friendly lunch today, at say around 1:05pm and tune in to my favorite baseball team?
Here’s the recipe for today:
Chicago-Style Hot Dog (they do it right, just like their pizza!)
- 1 all-beef hot dog
- 1 poppyseed hot dog bun
- 1 tablespoon yellow mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 4 tomato wedges
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!
I won’t put the nutritional information down…your welcome.
Well, March Break is now over and it’s time to get back into the classroom and teach like there is no tomorrow…
Stuffed chicken with goat cheese
Unfortunately I did not have an opportunity to travel as my bank account is holding on to my money until the summer, but I did have a nice relaxing time in Toronto.
Aside from wandering around the city as the gorgeous weather dictated us to partake in, one of the other main forms of entertainment over the past 2 weeks, my boyfriend and I experimented with our culinary skills in the kitchen.
Let’s see – what did we make:
1. Fish tacos (with spicy basa fish) (boy)
2. Greek stew (me)
3. Mussels with spicy tomato sauce (we like spice!) (boy)
4. Stuffed portabello mushroom caps with roasted rosemary garlic potato fingers (me)
5. Stuffed chicken with goat cheese and asparagus on a bed of garlic kale (me)
6. Homemade deep dish pizza (from scratch – all of it!) (boy) – we had this twice, as it was – in my opinion – as good as Giordano’s in Chicago
7. Scotch Pie (me)
8. Seafood pasta with garlic bread (boy)
9. Australian style mussels (me)
10. Carolina style ribs with cornbread, corn and green beans (boy)
11. Seasoned flank steak fatijas with homemade pico de gallo and guacamole (boy)
The other thing I did a lot of over the break was WORK OUT. Much needed after a few heavy meals!