Entries Tagged as 'food'
Sometimes you guys just have to trust me.
Because right now, some of you are thinking, “I’ve never had avocado served warm.”
But the thing is — you’ve been missing out. Like, desparately. Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.
These taste almost like big thick-cut baked french fries, only a million times richer and creamier. They’re absolutely delicious. And super easy — go try it!
Roasted Avocado Slices
2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper
Preheat oven to 400 degrees F. Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper. Bake for about 15 minutes or until the slices are a little golden at the edges.
Tags: appetizers · food · salads · side dishes
Most of the time, I go to the grocery store without a set list in my head — which is sometimes great and sometimes a total disaster.
Great: When I spot fresh key limes and decide to make key lime pie!
Disaster: When I get home and realize I have no idea what the other ingredients are in key lime pie, and have to make a second trip to the grocery store for the rest of them.
But, once I finally got my hands on some sweetened condensed milk (really, I should have had than in our pantry to begin with) and after juicing about 100 ping-pong-ball-sized key limes, this pie was absolutely delicious. Perfect for a summer dinner party in the backyard, or just a really yummy afternoon snack. You could totally make this without fresh key limes (they’re not easy to find) and save yourself most of the work!
Key Lime Pie
4 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate (I used an 8-inch springform pan for mine). Bake at 375 degrees F for 7 minutes. Set aside to cool.
Mix together the egg yolks, sweetened condensed milk and key lime juice and pour into the cooled shell. Bake at 375 degrees F for 15 minutes. Refrigerate to cool, and top with powdered sugar and fresh key lime slices.
Tags: desserts · food
Hey, remember when Sugarlaws was a food blog?
Ha ha, that was a joke. Neither do I! That was a long time ago!
The fact is, I’ve been so busy for the past year or two that cooking has really fallen to the wayside. I have a few tried and true staples that I make for dinner during the week and, honestly, we order a fair amount of takeout. I can’t help it — pizza is one of my favorite foods on this earth, and when I get home from a long day and still have 57 emails to respond to, the last thing I can think about is shopping for ingredients, making up a new recipe and cleaning everything up afterwards! I’m hoping to carve out more time for some special dinners this year, as soon as my schedule lets up a little bit!
But every once in a while, usually on the weekends, I still get the urge to make something new and delicious. This quinoa salad was a product of me wandering the aisles of our grocery store, trying to think of healthy ingredients that would all taste great together. Feta cheese, sundried tomatoes, and artichoke hearts? Maybe I can still cook after all. (Yum.)
Sundried Tomato and Artichoke Quinoa Salad
2 cups quinoa
1 cup water
1/2 cup sun-dried tomatoes (not packed in oil)
4 ounces feta cheese, crumbled
12 ounce can of artichoke hearts, packed in water
2 tbsp chives, chopped
1/4 cup olive oil
Freshly ground pepper
Cook quinoa according to package directions. Transfer to a large bowl and mix in the sundried tomatoes, feta, artichoke hearts, chives, olive oil and salt and pepper and stir together. Serve at room temperature or warm.
Tags: food · side dishes