Showing posts with label appetizing. Show all posts

24; 68; EAT; EAT; EAT! - A Guacabowl Party

photo taken by Lauren
As most of us know, yesterday was the magnificent Superbowl Sunday!!! Wooo, *the crowd goes wild.* Now as girl who couldn't care less about football (except for when her boyfriend's team looses in the final playoff game and he sulks for the next seven months), the Superbowl and spending an entire day devoted to it's shenanigans, leaves little to be desired. However, as a girl who loves to eat and rarely finds herself full, celebrating with a Guacabowl party seemed to be the perfect fit. Yes, that is right a "Guaca"bowl party (defination: a Superbowl party that revolves more around the guacamole then the football).

photo taken by Lauren
About a month ago, I received a guacamole recipe book, Guac Off, as a Holiday present from my friend, Lauren. This book has a ton of original recipes for guacamole, and near the end is instructions for a "guac bar." In short, you serve a bowl of mashed avocados with a bunch of seasonings on the side so everyone can create their own guacamole and try different versions. And, that is how my Guacabowl idea began. I knew I had to try it. I love guacamole and so do my friends, so the idea of a do it yourself guacamole party was perfect. Now I just had to figure out when to squeeze it into our busy schedules.

photo taken by Lauren
And then I thought, what day is more perfect then the day that it is estimated over 79 million pounds of avocado were to be consumed. So, with some inspiration from my addiction, Pinterest, and some directions from this guy, the idea evolved into a masterpiece. Not only would I throw a Guacabowl party, but I would create an edible Guacabowl stadium, with fans and everything.

photo taken by Lauren
So I got to work, planning the specs and dishes and ingredients. The actual stadium is made out of magazine holders/bankers boxes (I got mine at Office Depot) and foam. I wrapped everything in tin foil and packaging paper to make the effects better.

photo taken by Lauren

I made lights out of skewers, matt board and hershey kisses. Cars were made from hershey bars, kisses, and tootsie rolls. Goal post were 100% edible and made from beef jerky and so were the broccoli bushes in the parking lot. I created team flags and ingredient/avocado flags with toothpicks and paper. And I used a ton of hot glue and double sided tape for everything!


photo taken by Lauren
I also got inspired and made some "football" deviled eggs and "football" chocolate covered strawberries. Pigs in a blanket were perfect for rallying a crowd and holding signs. And after those elements were created, everything came together. I packed the stadium with an assortment of dippers - chips, popcorn, veggies, taquitos, and tacos. Bulked it up some more with chicken, shrimp, pizza pockets, and fruit (gotta have something healthy...). The seasonings and garnishes went around the edge. Salsa, salsa con queso and avocado made the field, with sour cream as the yard lines. And everything else was set in the appropriate spot.

photos taken by Lauren
I filled in the food at the last minute to keep everything fresh, but it was devoured in minutes so freshness wasn't much of an issue. All I needed was some confetti to throw at the end of the feast (game) for the winners. Maybe I'll get some sprinkles to use for that next year. Hopefully Superbowl XLIX won't be another disappointing blowout game.

Proud creator! photo taken by Lauren
appetizing avocado creative
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Date Night Dinners


Calzones were on the menu for this weeks dinner and they did not disappoint. I found a recipe for homemade dough which inspired the meal. We didn't end up making the dough because we were being lazy, but it still turned out delicious. We used store bought pizza dough, which resulted in one giant, braided calzone. You may be sad at first because it is not a personal, individualized calamine, but that will quickly pass when you realize how much more calamine you get. Enough to feed a small army, or at least have as left overs for a couple of nights.

This recipe is great because you can pretty much alter it however you want - I mean you could pretty much eat this calamine every night of the week but still have seven totally different meals. We chose to ours with cheese (of course), onion, bell peppers, and turkey sausage. But I think next time we will try pepperoni and then meatballs and then next time maybe a breakfast one…with eggs! Oh my so yummy. When are we making these again?! Seriously! Brenden and I have found so many great recipes through our date night dinners that we really need to start making a schedule…and having more then one date night dinner a week. In fact I think we need more then seven nights a week to fit all of our meals into our schedule. I'll get on that. Until then, I hope you enjoy these "yummy in my tummy" calzones. Let me know what ingredients you use to fix yours up!

Braided Calzone
Recipe adapted from twogirlscookingblog.com, Homemade Calzone

 Ingredients
  • Store bought whole wheat pizza dough
  • Cooking Spray
  • Spicy Italian Turkey Sausage
  • 2 red bell peppers, sliced
  • 1 yellow onion, sliced
  • Fresh mozzarella cheese, sliced
  • Pizza sauce
Directions

  1. In a large skillet, cook the turkey sausage fully (there should be no pink)
  2. Once cooked, remove, drain and set aside.
  3. In the same skillet that you cooked the sausages, cook the onions and pepper until they start to soften (about 5 minutes).
  4. Remove from heat and set aside.
  5. Preheat the oven to the recommendation on the pizza dough package.
  6. Roll out the pizza dough into a long rectangle shape to desired thickness, just make sure there is enough room for all of your fillings and excess dough on the sides to cover the top.
  7. Place the rolled-out dough on a backing sheet sprayed with cooking spray (it is much easier to transport now then when filled).
  8. Add a few slices of mozzarella cheese in a line down the center of the dough.
  9. Add the veggies on top of the cheese.
  10. Cut sausage into slices and add on top of veggies.
  11. Place another layer of mozzarella cheese slices on top of veggies and sausage.
  12. Cut the dough, on both sides of the fillings, in 3/4 inch strips.
  13. Criss cross each strip over the ingredients, covering the top and connecting to the opposite side of the dough to form a braid like appearance.
  14. Fold the ends of the dough over so that everything is covered.
  15. Bake for the time recommend on pizza dough package.
  16. Remove from oven and cool until able to handle.
  17. Cut into slices and enjoy the goodness - a gooey cheese filling and crunchy bread crust.
  18. Serve with heated pizza sauce for dipping.
appetizing calzone date night
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The Pursuit Of Happiness - Entry #146

November 28, 2013
Happy Thanksgiving of course, or should I say Thanksgivikah! We cooked all day and ate all night and it was delicious, like I can't even explain. I love seeing family and getting to hang out, talk, and catch up, so that was of course the best part of the day. And, lounging around beforehand and cooking with Brenden was a fun way to pass the time before my cousins and uncle arrived for dinner.
Found on lovethispic.com
We had an amazing meal of (the traditional) turkey, which my dad made for the first time in like 10 years. My cousin is a terrific chef so he usually takes on that task. But, to my great surprise the turkey was amazing. I even at more then my typical two small pieces - yum yum. Brenden and I made spaghetti squash latkes (see recipe below) to incorporate Hanukkah, and my cousins made a swiss chard veggie dish, cranberry sauce and stuffing. My uncle was in charge of his famous mashed sweet potatoes with marshmallows on top. OMG I am reliving dinner and it is just so good, my stomach hurts (I had about five servings too many).

After dinner we lit the menorah for day 2 of Hanukkah and then dove right into dessert. We had a pumpkin pie (of course) with homemade whipped cream (which I helped to whip, thanks MasterChef Junior [and my cousin] for showing me how) and a delicious tart, again made by my cousin, and some very sweet chocolate covered peanut butter balls that Brenden and I had made together earlier. Yummm, are you full yet? I still am! Have I said yum enough?

It was a great night that went more then well. I can't wait until next year, or at least the next family gathering. I already have my desert planned for that (with tips on making it from my cousin).

Spaghetti Squash Latkes
Recipe adapted from runningtothekitchen.com, Spicy Spaghetti Squash Latkes
(sorry there is no picture, they were gone before I could get a picture, just trust me that like everything else, they are, umm, delish!)

 Ingredients

  • 3 cups spaghetti squash, baked
  • 1 yellow onion, chopped
  • 2 eggs
  • 4 Tbsp flour
  • Parsly, red pepper flakes, garlic, salt and pepper to taste
  • Extra virgin olive oil (enough to fill sauté pan about a half inch deep for frying)
Directions

  1. Saute onions until tender, about five minutes.
  2. In a medium bowl, combine spaghetti squash, eggs, flour, seasoning, and cooked onion.
  3. Heat oil in a sauté pan.
  4. Once heated, form spaghetti squash mixture into small "pancake/patty" shape (similar to a mini hamburger). Make sure to squeeze out excess liquid while forming and squeezing.
  5. Put "pancakes" into hot oil cook on each side about five minutes or until golden brown. (Make sure the heat is not too high because you want it to cook all the way through rather then browning on the outside and staying cool on the inside).
  6. Repeat steps 4 -6 until all your spaghetti squash mixture has been formed and cooked.
  7. Let the cooked latkes cool on a paper bag or paper bowl to help sock up excess oil.
  8. Once cool, plate and enjoy (Tip: like potato latkes, applesauce is a great compliment to these).
appetizing Chanukah dinner
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Pecan Pie Bars

With Thanksgiving right around the corner (tomorrow!) and the cold weather setting in, I was getting more and more fixated on pecan deserts. I love pecan pie, it is my favorite and one of the only kinds of pie I enjoy (I know I have been called un-American before). But with the Thanksgiving menu divided and laid out amongst the family, I knew it would be a bit to glutenous too and another pie to the desert list (there are only 7 of us after all). So I figured i would get my hankering out of the way and make my friends and me a little pre-holiday treat. And, it was quite a hit. A definite keeper, even Lauren said so and she is a very hard critique.


I had a few pecan-esque recipes to choose from when I was perusing my desserts pinterest board and it was a tough choice but a good decision in the end. I wanted a pecan pie that I made completely from scratch (the crust and filling), but I did not want to take on the task of making a true pie crust which knocked off and actual pie recipe. I also wanted to keep it fairly mess free, which then illuminated the truffles, fudge, and cake balls. So by default this is the recipe I got (that and it sounded amazing). It ended up being really simple and quick which is always a plus. I did double the amount of pecans (because I love them so much) and I think it worked out perfectly. It made it a bit more crunchy and less liquid sugar, but honestly I think it perfected the ratios. But please, try it for yourself and let me know what you think - once your hands are free from eating them of course because once you have one bite it is hard to stop with these!

Pecan Pie Bars
Recipe adapted from browneyedbaker.com, Chunky Pecan Pie Bars

 Ingredients
Crust
  • 1.5 cups all purpose flour
  • 1/2 cup butter, softened (1 stick)
  • 1/4 cup packed brown sugar

Filling
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 3 cups chopped pecans (add more or less based on your taste)
  • 1.75 cups semisweet chocolate chips

Directions
  1. Preheat oven to 350 degrees.
  2. Spray a metal backing tray generously with cooking spray (I lined mine with tin foil and then sprayed).
  3. For the crust, mix together all ingredients until crumbly. (Note: It may not look like it will hold/press together but if the ingredients are completely combine it will, so prepare to be amazed).
  4. Once combines, press into the baking pan, forming a layer across.
  5. Bake for 13-15 minutes, or until lightly brown.
  6. Remove and set aside.
  7. While the crust is baking, combine the eggs, corn syrup, sugar, butter, and vanilla extract with a whisk.
  8. Stir in the pecans and chocolate chips (switching to a fork for mixing).
  9. Pour mixture evenly over the baked crust.
  10. Bake for another 25-30 minutes or until set.
  11. Remove from oven and let stand to cool to room temperature.
  12. Once cooled, cut into bars and enjoy gooey wonderfulness.
appetizing bars chocolate
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Cut Food

Good photography is challenging. Getting the right exposure, angle, and aperture are all details that require knowledge, a good eye, and patience to get all of the aspects of your subject to come together and have the true beauty captured. Food photography presents an even bigger challenge. Capturing food may seem easy, especially in todays world with smart phones, photo apps, and editing filters, but capturing the organic state of food requires more then the click of a button and a few filters to cover up the not quite right colors. It is not simple to keep the food looking fresh, appetizing, and even indulgent. You must prevent the food from looking shiny, from melting under the numerous heat lamps, from losing the vibrant colors that define each item. And, don't forget background and plating, it must compliment the food rather then drown it out. Now that you have gotten that down, let's take it to the next level - photographing a dish that is cut in half. Just insane right? Not for Beth Galton, a professional food photographer. Galton along with food stylist, Charlotte Omnes took on the challenge after being inspired by a client request.

I think that this project turned out fantastically. Honestly, I love it! Every time I look at the photographs I am amazed all over again. Who would think to capture the inside of a meal, who really even stops to take an in depth look at the inside of foods in general? Maybe that's just me, I can be rather ravenous at times...

Any-who, I love what the duo has achieved. I especially love the coffee, noodles, corn dog and cereal. I love the visual of the interaction between the different items in each dish - the milk swirling in the coffee and splashing out at the viewer in the cereal, and the ketchup and mustard dripping down the sides of corn dog. All of these placement decisions enhance the photographs. Without these little extras, the photographs would be boring, motionless, another Instagram of a half eaten meal from some "teen photographer." But Galton's photographs draw you in, they make you hungry and even make you feel like you are there with the subject, about to take a big bite or sip!

Source: ifunny
appetizing Beth Galton cereal
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