Fall is upon us and with the changing of the leaves comes a changing of the palette. Our tastebuds yearn for flavors that are warmer and more full-bodied. Spicier and more herbal. And no, I'm not talking about Pumpkin Spice Lattes. I'm talking about Fernet Branca. The Italian mother of all digestifs.
Read MoreToday, I was featured on the Thanksgiving Day Special on WCIU, You and Me This Morning. It was a blast because I found a way to sneak some booze into all of my food... and of course pair each dish with a complimenting cocktail. I mean, a little booze helps to make it through the crazy holiday season, am I right?! I covered the 3 major food groups, Vodka, Bourbon, and Cachaca. Here's what I made!
Read MoreAhh it's that time of year again. The leaves are changing, the weather is getting crisp, and the food is getting quite comforting. Thanksgiving is just around the corner and experiencing a unique spin on typical Turkey Day fare can really elevate the holiday. I was so excited to be invited by Morton Salt to the "Next Door Chef" Pop-up dinner to indulge in Thanksgiving favorites...with a twist.
Read MoreStaying connected to your girlfriends does not only make for a great time, but it makes for a healthy and sane mind. It's so important to nurture your female relationships as those ladies will be there for your through thick and thin, No matter what is going on in my life, I know that my close friends are by my side no matter what. And having a fun GNO on the reg is necessary to let loose and nurture that bond.
Read MoreAhhh cooking. Depending on who you are, it can be a blessing or a curse. What if, no matter what your level of culinary expertise, you could enjoy and master cooking from home?! I have the answer, folks. It's Home Chef. I absolutely LOVE to cook. Whether it's for my friends, family, or date night... there's no greater satisfaction that creating a meal that your loved ones will love. Even though my culinary ability is a bit above average, there are still some negatives to cooking at home. The biggest being waste. When I go grocery shopping for the week, my eyes are always bigger than my stomach. I buy SO much, most of it never used, or it goes bad before I have a chance to use it. Then I have to deal with the shame of throwing out hundreds of dollars of perfectly good produce. So sad (tear).
Read MoreEveryone loves comfort foods. Sometimes you want all the decadence of your favorite foods but the guilt that comes with it can be crippling. What if you could have it all. Your favorite satisfying foods, but with a healthy twist?! Here you go!
Cauliflower Mac and Cheese with Arugula
Mac and Cheese is a comfort food staple. But it's usually loaded with so much heavy cream and cheese that it could take a month just to work off two bites! While I was perusing Instagram recently I came across a pic of my friend Lauren Nolan, aka The Lakeshore Lady's, Cauliflower Mac and Cheese with Arugula. The heavy cream is replaced with roasted cauliflower puree and it's outstanding. You do NOT feel like you're eating a healthy substitution. Get the whole recipe here!
Who doesn't like to end a satiating dinner with something sweet?! But as we know, most of our favorite dessert indulgences are "a moment on the lips...a lifetime on the hips" But what if you could actually be eating your favorite desserts but also have it be healthy?! Mind blown, right?!
Muller Dessert Inspired Yogurts * are the best of both worlds. It comes in a dual sided container (we're all familiar with these). One side has the little crumbles and crunchies we love, and the side has the fruity goodness or creamy part of the dessert incorporated into it. I swear it's as if you are eating the actual desserts, and the fact that you get all the flavor for under 220 calories is outstanding.
Now I am VERY picky about yogurts. I used to be naive and think that any yogurt was automatically healthy for you. Then I realized that most of the yogurts we eat have artificial flavorings or sweeteners (which are incredibly harmful). Muller Dessert Inspired Yogurts have NO artificial flavorings, sweeteners, or high fructose corn syrup. They’re a good source of calcium and protein and best yet, they’re made from cows not treated with hormones. So now it’s ok to indulge in your favorite desserts and say adios to all the guilt that comes with it. Also, you've gotta check out this hilarious video that The Girls With Glasses made to show you how Muller Dessert Inspired yogurts are a delicious lifesaver. Click HERE to watch. Here’s to our sweet-tooths! #yogurtwithbenefits
*The second half of this blog (yogurt portion) was sponsored by Muller Dessert Inspired Yogurts.
Want a new way to down your morning cup o' Joe?! Or better yet, want to summer-ize your traditional coffee and add some great health benefits?! This recipe uses my obsession, Trader Joe's Cold Brew Coffee Concentrate, it's like rocket fuel and a little goes a LONG way. I made this in my Vitamix, as that is the ideal hardware for this recipe, but a regular blender should suffice. Enjoy, caffeine lovers!!
1/2 cup Coconut milk
1/4 Trader Joe's Cold Brew Coffee Concentrate
1 frozen banana
1 tablespoon cashew or almond butter
Directions: Pour coconut milk in Vitamix... enough to cover blades. Add coffee, frozen banana, and nut butter. Blend on high for 30 secs or until smooth. Add a bit more coconut milk if you'd like it to be a bit more liquid-y. Enjoy the buzz!!
Thanks to all who came out to the first Eat Travel Rock Unplugged event at Chop Shop last night! Robbie Gold performed and we had some great wines by Fabio Viviani Wines. It was a blast and I had so much fun teaching my simple and tasty Italian Valentine's Day recipes. In case you missed it... the recipes are below!
Appetizer: Figs and Prociutto di Parma
Take approx 12 fresh figs (if you can't find fresh you can rehydrate dried figs by boiling water, adding figs and turning stove off, and letting them soak for 2 hours). Wrap the figs in a long thin slice of the prociutto (should be di Parma.. it's the legit imported from Italy prociutto...the best) seal with a toothpick and add a small dollop of raspberry preserves on top.
Salad: Crazy Caprese- My version of Caprese Salad (Insalata Caprese)
1 container ciliegine -fresh mozzarella (halved)
1 container cherry tomatoes red (halved)
1 container cherry tomatoes yellow (halved)
1 red pepper diced
1/3 cup kalamata olives (halved)
1/4 cup good quality IMPORTED FROM ITALY/SICILY extra virgin olive oil
2 tbsp good quality imported balsamic vinegar
Fresh basil
Fresh Parsley
salt and pepper
Mix all ingredients together in a big bowl. Drizzle olive oil, vinegar on top, add spices and fresh herbs. Mix together well and serve. Can be chilled in fridge for up to a couple hours before serving.
Pasta with Zucchini and Goat Cheese
2 large or 4 small Zucchini
1/2 large onion
Extra Virgin Olive Oil
1 large can crushed tomatoes (imported italian if possible)
1/2 tsp red pepper flakes
1 tsp garlic powder
Salt and pepper
5 oz. goat cheese
High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato)
Fresh Basil (chopped)
1/2 lb Pasta (Rigatoni or other wide tube pasta)
Peel and Chop Zucchini (I live a bit of skin on for color and nutrients) into cubes. Put in a bowl and add 1 1/2 tsp salt and toss. Set aside for 10 min until moisture starts to come out. Meanwhile, put 2 tablespoons olive oil in large skillet and add onion. Cook 2 min and add zucchini. While zucchini cooks (3-4 min), boil water in a medium/large pot and cook pasta according to instructions. Add 50% of can of crushed tomatoes to zucchini, add red pepper flakes and season with salt and pepper to taste. Cook for 5 min over medium heat. Add goat cheese and basil and stir until creamy and smooth. Strain pasta into skillet and mix to combine. Pour into serving platter/bowl and garnish with a lot of fresh shredded italian cheese and a bit more basil.
Kelly's Version of Pork Chops Pizzaiola
2 thin cut Bone-in Pork Chops (please use local/sustainable i.e. Slagel Farm)
1/2 onion sliced into long skinny pieces
1 large clove fresh garlic, chopped
1/4 cup white wine
Remaining 50% of can of crushed tomatoes from pasta recipe
1/4 cup chopped hot red cherry peppers in brine (Mazetta's)
1/4 cup chopped mild red cherry peppers
olive oil
salt and pepper to taste
fresh parsley
High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato)
Season pork chops with salt and pepper. Add olive oil to heavy cast iron skillet or dutch oven. Once hot add pork chops and sear... appox 2 min on each side. Remove chops from pan and set aside. Add a bit more olive oil and onions, then add garlic, scrape up all the little brown bits from the bottom while sautéing the onion. Add the white wine to help deglaze the pan. Salt and pepper. Cook for 2 min. Add the crushed tomatoes, cherry peppers, and more salt and pepper to taste. Add the pork chops back into the sauce. Finish cooking for approx 2 more minutes or until pork chops are cooked through (no pink) but NOT dry or over cooked. Transfer all to a serving platter and garnish with chopped fresh parsley and a LOT of grated cheese.