Man Meals: Southwestern White Bean Chicken Chili January 23, 2013

Brrr … it’s cold outside! It’s the coldest it’s been this winter here in Cincinnati, so that can only mean one thing:

CHILI!!!!!!!!!!!!!!

Of course, with the Super Bowl coming up, I’m sure you’re also trying to find crowd-pleasing recipes—and let me tell you, this Southwestern White Bean Chicken Chili is it!

I’ve been thinking about chili for awhile now (is that weird? I sometimes think about recipes for weeks before I make them), and I really wanted to make something lighter than a traditional all-beef chili but with all the full, well-developed flavors that make us love chili in the first place. Sounds like a good plan, right?

Taste of the Tropics: Mango-Black Bean Salad with Lime Vinaigrette January 15, 2013

Let’s pretend it’s summer, shall we?

Yes, let’s pretend that everyone is wearing short shorts and flowy hi-low hemmed skirts and drinking milk shakes and having backyard BBQs. That it hasn’t rained every day for what seems like weeks and that the sun is really just hiding out behind those ugly gray clouds, waiting to make it’s move.

You see, sometimes, in the deep, dark of winter, I like to make tropical foods to remind me of the warm, sunny days yet to come. Luckily, there are a plethora of tropical fruits to choose from at the supermarket, especially in winter. And since berries and other summer fruits aren’t at their best, I really encourage you to pick up some of those funny-looking fruits—persimmons, kumquats, mangoes, starfruit, dragon fruit, etc.—and give them a try. You’ll be pleasantly surprised by some of the flavors you’ll find.

Italian Mash-Up: Eggplant, Mozzarella, and Saffron Rice Bake January 8, 2013

Happy New Year, dear readers! Like many of you, I’ve been plotting and planning for this coming year, trying to come up with ways to not only improve my business, but also myself, my marriage, my home (which looked like a tornado had gone through it just a few days ago while I was reorganizing just about everything), and this little blog.

I wanted my first dish of the year to reflect the way I’m feeling at the present—a little unsure about which way to go, but ready to grab life by the reigns and let it take me wherever the path may lead. And so I offer you this Eggplant, Mozzarella, and Saffron Rice Bake, which is in fact a combination of two classic Italian dishes, eggplant parmigiana and saffron risotto, although it’s a bit more healthful as the eggplant is baked instead of fried.

For Tasha: Sausage & Cheese Grits with Tomato-Pepper Sauce and Fried Egg October 24, 2012

Let me start by saying: I could eat this dish for breakfast, lunch, or dinner. Or brinner. Or brunch.

It’s what you might call a “crossover” meal, as anything with a fried egg can be deemed breakfast OR dinner, at least in my book. (And I’m sure many of you, dear readers, agree).

It’s savory. It’s comforting. It’s satisfying. It’s a big bowl of simple ingredients put together to make something truly special—something worth waking up on Sunday morning just to make.

Sopa Seca (Mexican Noodle Casserole) October 4, 2012

As the first months of our marriage go by, Doug and I seem to be eating more and more classic Mexican food each week. And it’s not just because Doug has developed what seems to be an endless affinity for the stuff (when we first met 4 years ago, Doug hated Mexican food because he had never had the real deal; now he requests tacos at least once a week). It’s also because I never grow tired of cooking it and sharing it with folks who have never experienced the pleasures of simple, traditional dishes made in homes around Mexico. And recently I got to cook this homey Mexican dish for my longtime friend and neighbor, Matt. (Thanks for stopping by, boy!)

Sopa seca, aka dry soup aka Mexican Noodle Casserole, is something that I’ve mentioned on this blog before. I made it in culinary school once, but this was the first time I’ve had a chance to make it at home, and WOW! I love this version from Saveur. Sopa seca is like the (spicy) Mexican version of noodle soup—it’s filling, comforting, and good for the soul. There’s no meat in it, but you won’t miss it—at least I know we didn’t, and that’s saying something.

My Biggest Event Yet + Watermelon, Tomato, and Feta Salad September 7, 2012

Hello Dear Readers! Wow these past few weeks have been crazy and crazy fun! Last weekend I catered the biggest event of my career, a 150-person after-wedding party at Neon’s Unplugged in downtown Cincinnati, for my very dear friend Carmen and her now-husband Ben. I love these two so much, it was awesome to be able to feed them and their families the day after their big day!

Grill It! Bell Pepper and Quinoa Salad July 10, 2012

Things are (sort of) back to normal around here now that we’ve made it through the holiday and four surprise birthday parties in one week! Yes, you read that correctly: four. surprise. parties. How we managed for them all to actually be surprises is beyond me, but the important thing is that everyone is happy and feels well-celebrated.

This, my friends, is what summer is all about: enjoying (or avoiding) the summer sun together, eating and drinking until our hearts are content, and spending time with the ones we love. Since we returned from our honeymoon, I’ve actually had more time to do just that, and it makes me so happy that life is finally coming to a more relaxed juncture, one where I can actually enjoy my day, rather than just rush through it to make it to the next one because I have so many things that need to be done.

Tuesdays with Dorie: Green-as-Spring Veal Stew April 17, 2012

Wow, my friends. I’ve had quite possibly the craziest month of my life, which is in itself a incredible thing to say since I’ve had some very crazy times, but in terms of work I’ve never quite worked like this before. It looks like the six-day work week is here to stay (at least in my life), and I’m really trying to get accustomed to working longer days and longer weeks in order to get Delish Dish Gourmet Chef Services off the ground.

And this little business of mine is picking up way faster than I ever imagined: I’m booked for almost every weekend in May already! I’m doing a bridal shower, a Cinco de Mayo/Derby Day burrito party, a 50-person rehearsal dinner of sorts and, of course, Final Fridays at Japp’s Since 1879 (who’s website will be up and running shortly I’m told)!

I’m so grateful and amazed at how many people have asked me to cook for them since I launched the business. If things keep on the up and up, I’ll be a full-time chef in no time! (YES!!) And let me tell you, I’m really looking forward to quitting my day job—or at least one of them! Working four jobs has been a juggling act, but that’s what Libras do best I’m told 🙂

But really, we all know you’re here for the food, and this dish is a doozy! I’ve had Dorie’s recipe for Green-as-Spring Veal Stew bookmarked for quite some time now, and when I came across Mark Bitman’s even more simple version, I knew I had to combine the two recipes to make my own version. With all the changes I’ve made this recipe is most definitely mine, but I have to thanks Dorie and Mark Bitman for their guiding hand with this one.

This dish really does scream “SPRING!!!” The vibrant green sauce is incredibly fresh, and every bite packs a wallop of herby awesomeness  (yes, that is a technical term) with a touch of sweetness from the peas.

Classics, Updated: Broccoli-Quinoa Casserole March 27, 2012

In a house with four children (me + my triplet brother and sisters), my mom was always looking for new ways to 1) feed her children to satiety quickly (we all tend to get VERY grumpy when we need to eat. My sister Paige calls it hangry. Hungry + Angry = Hangry.), and 2) get us all the nutrients we needed to get through our mad rush of daily activities, from swimming to baseball to student council.

As a classic Southern woman in the vein of Paula Deen—minus the Southern drawl—my mom often turned to hearty one-pot casseroles to feed our family of 6. To this day, I still wax nostalgic about my mom’s casseroles, in particular her Broccoli-Cheese Casserole and her Chicken Tetrazzini, which I already updated here. So when I saw a post on Broccoli-Quinoa Casserole on my gal Jessica’s blog, Dishin’ About Nutrition, I knew I had to make my own version!

Quinoa (pronounced KEEN-wah) has gotten very popular in the past few years, and Doug and I have most definitely jumped on the bandwagon. Quinoa looks like a grain, but it’s actually an ancient tiny seed that the Incas used to eat as a primary form of nutrition. Quinoa, unlike wheat or rice, is a COMPLETE protein, which means not only does it have a lot of protein, but it’s also a balanced source of essential amino acids. And, it’s gluten free! You cook quinoa in the exact same way as rice (2 parts water to 1 part quinoa), except you give it a little rinse first.

Quinoa tastes like a nuttier, more delicious version of rice, at least in my opinion. I like to buy it in bulk bags at Sam’s Club or Costco, but you can most definitely find it in well-stocked supermarkets and specialty markets. I like to substitute it for rice in many recipes, this one included. As a nutritional powerhouse, quinoa supplies many of our needed vitamins and minerals, so it’s great for vegetarians and meat eaters alike.

Super Natural: Wild Rice Casserole February 28, 2012

Although it may seem like all I eat is king cake, citrus pie, and bourbon-pecan bread pudding, I definitely take care to eat lots of foods that are good for me too—often much to Doug’s chagrin. (While he’ll eat vegetables, he’s very much a meat and potatoes man.)

I recently picked up Heidi Swanson’s new cookbook, Super Natural Everyday, and it’s chock full of fabulous vegetarian and whole-grain recipes that are simple enough for everyday. In the past few days alone I’ve made several of her healthful recipes, including her whole-wheat yogurt biscuits (spiced up with cheddar cheese and jalapeno, and doused with goetta gravy for Sunday brunch), Weeknight Curry (a Thai red coconut curry loaded with vegetables and tofu, perfect for my vegetarian personal chef client), and this beautiful Wild Rice Casserole.