Tzatziki Sauce

Pita with tzatziki, tomato, cucumber, and zuchini

So, funny story; when I initially posted this recipe two years ago, I included instructions on how to strain regular plain yogurt to make Greek yogurt.  Back then,  Greek yogurt wasn't something found in all grocery stores.... Now folks can't get enough of it, to the point that producers are paying to get rid of the waste product.  The operations manager in me is totally fascinated by the business-aspect of the food industry, sorry for nerding out... Anyhow, regardless of the environmental and economical impact of Greek yogurt, tzatziki is delicious, and I recommend spreading it liberally on most edible surfaces.

Spagetti Aglio et Olio

I have an impressive capacity for Food Network.  I can watch it, without ever getting tired.  Heck, I've watched the same episode multiple times in one day.  Don't judge.  Conveniently, E doesn't seem to mind.  Every now and again, he even plops down and enjoys it too.  And sometimes, he sees a recipe and is like "OMG we need to have this for dinner.  Tonight."  This was one of those recipes.  He's a total pasta guy, so this was right up his alley.  And while I'm totally not a pasta girl, this was absolutely delicious.  And, I'll let you in on a secret, it's even better left over.  Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness.  

Spring Roll in a Bowl

Some food speaks for itself.

But in case you like words... how about delicate rice noodles, topped with crisp carrots, cucumber, fresh mint, cilantro, and thai basil with a rich peanut sauce finished with crunchy, salty peanuts? 

Kung Pao Chicken

I have a long list of guilty pleasures....

• Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker.  
• Heavily caffeinated anything (Monster Kaos, anyone??)
• Impractical shoes
• Ben and Jerry's Phish Food
• Rihanna.  And Demi Lovato.  Their songs rank amongst the top 25 most played on my iTunes.  I sing along.  Don't judge.
• Takeout Chinese food

Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food.  Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess.  score.)  

Fluffy Banana Waffles

In case fluffy, crisp banana waffles weren't enough... I speckled them with chocolate chips, and topped them with sweet maple syrup, fresh bananas, and chocolate covered almond with coarse sea salt.  I'd call that a good morning.

Blackening Spice Mix

Blackening Spice Rub

1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder

Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Recipe from Guy Fieri.

Gourmet Hawaiian Pizza

Awhile back I had the most delicious hawaiian pizza at a restaurant in town, Farm Bloomington.  So I called them up the other day to check if it was still on their menu.  It wasn't.  The girl that answered the phone didn't even know what pizza I was asking about.  Blasphemy.  So that left me only one option... make my own.  What made Farm's pizza so deliciously memorable was the presence of macadamia nuts.  That nutty, fatty crunch really brings a lot to a pizza.  Seriously, nuts on pizza- try it.  Also, since I generally find Canadian bacon disturbing, I subbed pancetta-- a substitution I would highly recommend.  Overall, this is a pretty killer pizza-- I guess I can forgive Farm for taking it off their menu.

Brussels Sprout, Grape, + Goat Cheese Pizza

This isn't so much of a step-by-step recipe, but a list of ingredients that taste quite lovely together :)

For crust: 14-19 oz. Pizza dough (I use the 5-minute Artisan Crusty White Bread recipe).
Bake the crust without toppings for 8-10 minutes in a 500°F oven.

Sauce: 5-7 cloves of roasted garlic + 3 Tbs apricot preserves + 1 tsp balsamic vinegar + salt to taste
Mash it all together.

Spread the sauce over the crust, then add some shredded parmesan, brussels sprouts, halved grapes, pine nuts, goat cheese and another drizzle of balsamic.

Bake for another 10-12 minutes, or until brussels sprouts are roasted and crust is golden.