Hi friends! Want a way to beat the Monday blues?
The giveaway ends tomorrow at noon! So head over to Instagram to see how to win dinner for two!
How’s that for a food name for you? Hawaiian BBQ Pork Tenderloin Pizza?
Is it weird to have such a long food name?
Is it weird to say food name?
One of my alllll time favorite things to do with leftover meat is to throw is on a pizza. Leftover chicken sausage? Throw it on a pizza with some pesto, grilled corn and tomatoes. Leftover steak? Throw it on a pizza with some bell peppers and onions. Leftover pork tenderloin? Throw it on a pizza with some bbq sauce and pineapple.
Anyhoo I had some leftover pork tenderloin and I thought to myself “hey girlfriend, throw that jazz on some pizza!” and I was like “oh yea girl, let’s do that!”
Do y’all talk to yourselves in valley girl voices too?
Don’t answer that.
Then report back here and we can chat like valley girls about it!
Ingredients: makes 1 naan pizza
1 naan flatbread
1/2 cup diced up pork tenderloin
1/4 cup chopped fresh pineapple
1/4 cup shredded monterrey jack cheese
1-2 tablespoons diced red onion
2-3 tablespoons of your favorite BBQ sauce
pinch of crushed red pepper
cilantro for garnish
Preheat your oven to 400 degrees. Assemble your naan with the BBQ sauce, chopped pork tenderloin, pineapple, red onion and cheese.
Pop that sucker into the oven and bake for about 15 minutes, or until the cheese starts to bubble on up.
Garnish with crushed red pepper and cilantro.
Then devour y’all!
Holla back friends!
First I want to apologize to you guys. When I landed in Houston I spent some time redesigning my website; and as I was doing so I had to do some technical website mumbo jumbo. Without boring you with the gory details; when I moved over my host I lost y’all there for a bit. So basically I was just here
talking writing to myself, but I’m used to talking writing to myself so it’s all good.
But I’m glad you’re back.
I’ve missed y’all!
Now hopefully everything is all squared away and we can get back to our regularly scheduled programming.
Let’s chat about artichokes. I lurve me some artichokes! I love spinach and artichoke dip, I love baked artichokes, I love grilled artichokes, I love fried artichokes.
Ya dig? I love artichokes.
So for a healthy and yummy snack I decided to make myself up a little ole artichoke with some lemon vinaigrette.
Then I got crazy and topped it with some parmesan cheese.
I have a feeling I’m going to make this a lot in the coming weeks. It would be a great appetizer for happy hour!
And who doesn’t love a happy hour?
Am I right?
Just don’t forget your toppings!
1 tbsp dijon mustard
1 tbsp olive oil
1-2 tbsp freshly grated parmesan cheese
Start by cutting off the artichoke stem. Slice two lemons and add it to a large part of boiling water. Drop it to a simmer and add the artichoke.
Simmer lightly for about 40 minutes. Meanwhile in a bowl mix the juice of one lemon with the dijon and the olive oil.
Remove the artichoke from the water and open it up, the leaves will pull away easily. Then using a spoon remove the center.
Drizzle the lemon vinaigrette over the artichoke, top with parmesan cheese, and ENJOYYYYY
First things first, what do you guys think of the new site? I’m still working out some kinks, but I’m hoping it will be easier for you to navigate recipes.
Secondly, have you ever heard of the term “sicker than a dog?”
I don’t know where the term hails from, but growing up my mom would always refer to illness as being sicker than a dog.
With all of the craziness surrounding my move to Houston, re-designing my website, heading back to Austin for a weekend, my cousin’s engagement party, cultivating some new clients to cook for it’s safe to say I made myself sicker than a dog!
So what’s a girl to do? Open a can of blah soup? Nope. I layer up in ratty old sweatpants, over-sized t-shirt and walk aimlessly around Whole Foods grabbing a whole heap of vegetables to make my own soup, that’s what.
Last week, my friend Casey and I went to a wine bar and I ordered this amazing kale and white bean soup. So I used that deliciousness as a base for this bad boy. And if I am considering myself sicker than a dog these hearty vegetables with a hit of siracha are sure to help!
Then I froze a couple of cups of this so the next time I’m sick I don’t have to succumb the poor people of Whole Foods to my scraggly mess. So even if you aren’t sick right now; do yourself a favor and make a big ole batch and freeze it for whenever you may need some hearty soup.
Chicken Sausage, Kale and Bean Soup, serves 4-6
1/2 lb spicy chicken sausage, casing removed and thickly sliced
1 medium sized golden beet, peeled and diced
1 large carrots, diced
2 stalks celery, diced
1 leek, thinly sliced
1 Tbsp olive oil
2 quarts low-sodium chicken broth
2 15-oz cans white beans, drained and rinsed
1 large bunch green kale, chopped
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper
Siracha or your favorite hot sauce to garnish. Oh and some crusty bread for dippin’
Heat the olive oil over medium high heat and add the thinly sliced leeks. Saute for five minutes then add sausage.
Brown sausage then add carrots, beets and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.
Add chicken broth, salt, red pepper flakes and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.
You’ll be better in no time!
We got married in a fever, hotter than a pepper sprout,
We’ve been talkin’ ’bout Jackson, ever since the fire went out.
I’m goin’ to Jackson, I’m gonna mess around,
Yeah, I’m goin’ to Jackson,
Look out Jackson town.
Well, while Johnny Cash and June Carter got it right in the songwriting department; I’d have to change the lyrics around for me.
I did NOT get married in a fever, although that would be interesting news; and I’m not goin’ to Jackson.
Where I AM goin’ is to…
If you’ve been with me at a day from scratch for a while now, you may know that I have moved around a little bit in the past few years.
Some folks know exactly what they want for their life when they graduate from college, who they want to be; I was not that gal. So after a few years chasing dreams in Houston, Nashville and Austin; I’m heading back to good ole H-town.
These past few years have been invaluable for me. I like to take risks, I follow my heart to a fault and I fully believe in staying true to myself. Before I moved away from Houston, I don’t know for sure that I was staying true to myself or following my own intuition. Sometimes it was easier to do what other people thought I should do or what society thought I should do rather than staying true to myself. Moving away forced me to fight for myself and speak up for the things that I truly want in life. Though there were the MANY MANY struggles and TONS of bumps to overcome I got to know myself as a result.
If someone had told me that just a few years after leaving Houston I’d be turning the bend and heading home, I would have laughed right at you. But, it’s a funny thing being away from your family and friends while pursuing your dreams; they are the ones you want to share them with once they start to come true.
Soooo, what’s next for ole Liz? Well, I’m still going to be blogging here; just from a different city and a different kitchen. I’ll also be moving my personal chef/ catering company there as well. So if you find yourself hungry in Houston anytime, give me a shout. If not, check back here soon and I’ll be sure to keep your bellies full with fun and delicious recipes!
Thanks for sticking by me friends! You all mean more to me than words can express.
Sloppy joes, slop, sloppy joes.
Billy Madison is one of the best movies of all time. I could probably quote the entire movie, so if you haven’t seen it, I’ll give you the cliffs notes version via quotes.
My favorite though is when the lunch lady comes around and says “Have some more sloppy joes. I made ’em extra sloppy for yous. I know how yous kids like ’em sloppy.” and Billy’s response is “lady, you’re scaring us.”
Every time I have seen anything that remotely resembles a sloppy joe, I immediately think of that crazy lunch lady. She’s amazing. That entire movie is amazing.
So in true lunch lady fashion, I made some sloppy joes. I love sloppy joes without shame or apology. They are messy and meaty and include ketchup as a key ingredient. I wouldn’t change a thing.
Except maybe I would call them sloppy lizzie’s… thoughts?
Have some more sloppy joes, won’t you?
1 pound ground beef
1 teaspoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
8-ounce can tomato sauce
1/4 cup ketchup
1-2 tablespoons cider vinegar
1/2 tablespoon Worcestershire sauce
Salt and pepper
8 hamburger buns, I like the King’s Hawaiian brand
In a large skillet or saucepan over medium-high heat, brown the beef. Break it up into small bits as you cook. Once browned, transfer the beef and any juices to a clean bowl and set aside.
In the same pan over medium-high heat, warm a teaspoon of olive oil. Add the onions, celery, and carrots, and cook until the onions are translucent and the carrots look softened, about five minutes. Add the garlic and stir until fragrant, about thirty seconds.
Return the ground beef to the pan. Stir in the tomato sauce, ketchup, 1 tablespoon cider vinegar, Worcestershire sauce, salt, and black pepper. Cover and simmer for 15 minutes.
Serve on hamburger buns. Don’t forget a napkin.
Bock bock, chicken chicken, bock bock, chicken head.
Do y’all remember that song? What a weird concept for a song. However, dancing around bobbing your head like a chicken sounds like a dance move that needs to resurface in my life.
Anyone want to come over for a dance party?
Up until I went to culinary school, I never really played around with curry. It just wasn’t something that seemed appealing to me. What was I thinking? While this coconut chicken curry may look like an ugly ducking dish, it’s super tasty.
Ingredients, serves 4
4 chicken thighs, boneless and skinless
2 Tbsp vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
2 apples, cored and diced
2 Tbsp cider vinegar
1 cup light coconut milk
1/2 cup milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch piece
Salt and pepper
Cilantro for garnish
Heat oil in a large sauté pan over medium heat. Add onions cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder, garam masala and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Add the vinegar, coconut milk, milk and apples to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Add chicken thighs to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes.
Serve over rice and garnish with cilantro.
It’s just another manic Monday
I wish it were Sunday
‘Cause that’s my funday
My I don’t have to runday
It’s just another manic Monday
Don’t you wish everyday could be the weekend? Taking long runs around the lake, patio beers with friends, movies and most importantly brunch.
Brunch is the best meal ever invented by anyone, hands down. You get to enjoy delicious juice cocktails while leisurely eating fabulous food. While working on this piece for the Austin Food Bloggers Association’s annual City Guide, I grabbed a girlfriend and we headed to one of my favorite brunch spots in Austin, Mulberry.
Intimate. Creative. Cozy. Mulberry is a neighborhood wine bar and new American restaurant in the heart of downtown Austin. With a brunch menu filled with both sweet and savory options there is certainly something for everyone.
Then as any two classy ladies would, we enjoyed a little cheese plate to start off with.
Starting from the left we have the Manón cheese, a bold blended taste similar to a cheddar and parmesan. The middle cheese, the Delice de Bourgogne, is a rich and plush cheese from the Burgandy region of France. I like to call it butter cheese, because it spreads thin like creamy butter. Then our meat, at the recommendation of our server, is the Rosette de Lyon; a cured French pork sausage. All served with some crusty French bread, this was the best way to start off a long brunch.
Another bellini and mimosa ordered and we were ready to move on to some more grub.
I went with my favorite dish on the menu. The smoked salmon croque madam. OHMYLANTA! Smoked salmon and gruyere cheese sandwiched between two buttery slices of toast, topped with a fried egg and béchamel sauce. This is perfection and boy do I love it!
My gal pal went with the brioche french toast smothered with cardamom syrup, strawberries and homemade whipped cream. Now I typically don’t gravitate towards sweet brunch dishes, but having a bite of this french toast converted me. It’s delicious!
After licking our plates clean and mayyyyybee having just one more bellini and mimosa we had happy bellies.
If you are in Austin or ever make it this way I HIGHLY recommend grabbing brunch at Mulberry. You won’t even have to twist my arm, of course I’ll go with you!
Now who needs a food coma/ brunch nap?
Yesterday I was at my whit’s end with my allergies. They have been so bad in the past few days that my symptoms have resembled more of the flu than allergies. My head felt like a thousand pounds and cloudy, my throat was scratchy from all of the phlegm and coughing, my body ached and I was seriously lacking in energy.
I was trying anything and everything that would cart off these symptoms in a dump truck; antihistamines, nasal spray, vitamin supplements, emergen-c. Gosh I was trying it all.
After doing some research, I decided my last ditch attempt to feel better would be a health elixir. A concoction of ingredients brewed together to create an all-in-one get well drink.
And using the word elixir makes me feel smart.
One of the most important things you can do when you’re sick is drink plenty of fluids to replenish what your body has lost, but this brew takes things to the next level. Not only does this concoction soothe your symptoms with cayenne’s anti-infammatory powers, but the apple cider vinegar boosts your immune system and energy levels to help you heal.
Even with one deep breath of this warm pungent drink, I was able to breathe through my nose again and felt less cloudy in my head. It worked that fast! I took a few sips and after the initial blah taste I actually grew to like it.
Even better, after I drank it I felt soooo much better.
Ready to give it a go?
Ingredients, makes 1 serving
1/2 cup water
1/4 cup apple cider vinegar
1 Tablespoon honey
1 teaspoon cayenne pepper
1 Tablespoon lemon juice, about 1/2 lemon
Start by bringing your water to a boil, if you have a tea kettle that works perfect. Combine the honey, cayenne, lemon juice and apple cider vinegar in a cup. Add the hot water and mix well. Note: the cayenne has a hard time dissolving in the liquid so you’ll have to mix it up a few times while you drink it.
Take a deep breath of the mixture and start drinking.
Christmas Thanksgiving is this Thursday! I cannot believe it’s already holiday season. Lifetime is playing holiday movies, there are Christmas lights up all over town, and it’s reallllly cold outside. This is Texas, so it may be 80 degrees next week, but right now it’s a tad chilly here my friends.
I am so looking forward to pigging out at my Grandparents’ house this week and laying on the floor watching football through a food coma. However, I am still reliving this Prime Rib from the other day. This may not be a traditional Thanksgiving meal, but as you prepare for holiday parties and Christmas; this hunk of meat would be really delicious to serve your friends and family.
I made this for a group of people in town during the Formula 1 race and it was definitely a hit!
14 pounds of meaty goodness for 10 people. This is serious business. Please believe me.
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
Preheat oven to 500°F
Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!
**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
Remove from oven and let rest at least 20-30 minutes before slicing.
Welcome to my little corner of the web where I share my love for cooking and entertaining. When I'm not cooking for Houston families, testing new recipes or scouring my favorite cities for chic foodie finds; I'm sharing my joy here... with you, my friends. So grab an apron and let's get cooking! Read More…