Stuffed Poblanos 

This Mexican Stuffed Poblano was en fuego tonight🔥! To create this dish, I started with my sweet potato. I poked holes in it and popped it in the microwave for 4 minutes (just to give it a little head start on cooking time). Meanwhile, I rinsed and drained my black beans and hominy, cut up some red tomatoes, and chopped up some cauliflower to a rice like consistency. The microwave behind me beeped and I set aside the potato to cool. I then cut the poblano peppers in half and took some of the seeds out (you know I like my spice!) I set those aside and began to dice my sweet potato. Once diced, I started on my spice mixture—> in a bowl I added the beans, hominy, diced sweet potato, cumin, coriander, paprika, garlic, salt and pepper. I mixed this all together with some olive oil until it was all coated. Now, time to stuff the peppers! I started with a layer of my cauliflower rice, then my bean/hominy/sweet potato mixture, topped with fresh tomatoes, and fresh oregano. I popped these babies into the oven at 400 for 30 minutes. While cooking, I zested some lime, cut up an avocado and some lime wedges. Once my stuffed peppers were all cooked through, I added my zest, lime juice and finishing salt! So much flavor in these peppers AND it’s healthy!    **feel free to add cheese to these for added flavor and creaminess 😋

Homemade, Restaurant Quality Food- Whole 30 Style

My husband and I have recently started The Whole 30. For 30 days, the goal is to cut out ALL artificial foods, added sugars, GMOs, MSG, grains, dairy, and yes, alcohol…in hopes to have a better quality of life. They preach that they are not a diet, but a lifestyle. The creator of this plan does not want participants to count calories or even weigh themselves while on this plan. Many people have claimed that by the end of 30 days their usual headaches subside, skin clears, energy levels are more consistent throughout the day, sleep improves, knowledge of day to day foods increases… and that’s only the half of it. 

The first couple of days have been hard, but I must say, this Whole 30 thing ain’t bad if I can make meals like this 🤗😋 We have organic top sirloin steak that was cooked stove top with some olive oil and rubbed with generous salt and pepper. I got the pan nice and hot before cooking the steak 3 minutes on each side to result in a perfect medium rare (more on the rare side 😊) After you take the meat out of the pan, lightly cover it with some foil and let it rest. This part is more important than it seems! If the meat does not have the proper time to rest, it can result in inconsistently cooked meat. Give it some time and let its juices distribute throughout the steak. It’s worth the wait! Moving to the right, we have mushrooms and onions that were cooked down in a pot with some garlic, coconut aminos. Next we have roasted colorful carrots that were simply dressed with some olive oil, salt and pepper, and cooked in the oven for 30 min at 400 degrees. For these golden potatoes, I cooked them stove top at high heat until they got nice and crispy! They cooked with some olive oil, salt, pepper, paprika, and I added garlic for the last two minutes of cooking time. I made sure to toss these often so they could get crispy on all sides. AND lastly, I cooked a Anaheim pepper over the open flame until it blistered and became soft (I’m in love with the smokey, spicy flavor). A bite of steak with that spicy pepper and some mushrooms… just wow. Bon Appetit! 

Hopefully there will be some noticeable change at the end of these 30 days (onto day 3! We got this). If anything, the Whole 30 will be a great learning experience for us. We will most likely introduce foods back in slowly, but hopefully we will become more educated about what’s in our food. This will help us know what is best to eat and what to avoid, allowing us to adapt this information into a realistic lifestyle for us. 

Restaurant L-3rd Course

Are you keeping up with my Restaurant L experience? Check my last two posts for details! Here is our 3rd amazing course from this fine dining restaurant…American red snapper with steamed, artichoke, pine nuts, smoked paprika oil, lemongrass ginger relish. This was a juicy, succulent, flakey fish with so much flavor from the broth and relish topping. Get ready seafood fans, this one is just mouthwatering! 

Restaurant L- 1st Course

On a recent trip to Jean Robert’s new Cincinnati restaurant called “Restaurant L”, my husband and I were spoiled with some of the most luxurious, and thoughtful dishes- each one better than the last. Additionally, they paired each dish with a tasting of wine to help enhance our dining experience. Throughout the day I will be posting some of our favorite courses from the meal!
Our dinner started immediately as we sat down and were given glasses of champagne with an ambouche of duck confit before ordering. (Your 3 course dinner quickly turns into 5 with the extra surprises they treat you with). We chose to order from the Prix Fixe menu. The above dish was brought out to us first. This is their “duo of soup”. On the left a warm cauliflower soup with a tempura asparagus, contrasted on the right with a cold asparagus soup topped with truffle brioche croutons. Both soups were topped with a dollop of cream. These gourmet soups were bursting with rich, fresh flavors. My tastebuds willing my brain to get another bite faster… Stay tuned for more amazing courses from Restaurant L.  

Hostess With The Mostess

I love hosting parties. There’s something about inviting people into your home to share good food, drinks and conversation. However, cooking can be quite time consuming when you’d rather be with your guests. Here’s an easy appetizer that can help with time efficiency in the kitchen and help to hold your guests over until the main course. These are my olive tamponade crustinis over goat cheese and mascarpone. To create the base of these small bites, I cut up a baguette into 1 inch thick crustinis. I laid them onto a sheet tray, drizzled them with some olive oil and popped them into the oven until golden brown. While these toasted, I started on my olive tamponade. In a food processor, I combined pitted green olives, kalamata olives, Rosemary, capers and garlic. I added some olive oil as I pulsed this combination. I wanted to keep a thicker texture to the olives so I didn’t pulse them for too long. After everything had combined together I started on my cheese mixture. I mixed together goat cheese and mascarpone. I can’t say I measured this to perfection, but I tasted as I mixed. You can find a balance that works best with your taste buds! I added some orange zest to this combination. No salt and pepper needed! There is enough salt from the olives and capers in the tamponade. Once the bread is all toasted and golden in the oven, it’s time to put these together! Spread some of the cheese mixture on the crustini and add some of the olives on top. I am an olive fanatic and goat cheese lover…so this appetizer really hit home for me! Try this out and let me know how you like it! The beauty of this recipe is that you can be creative with the cheeses you choose or toppings you add. Don’t be afraid to get creative!