- Fried Egg on Sourdough, Swiss Chard, Goat Cheese, & Herbs
- Leftover Fried Chicken & Biscuits over Coleslaw
- Fried Chicken
- Classic Coleslaw
- Homemade Mayonnaise
- Honey Cinnamon Butter
- Buttermilk Biscuits
- Grilled Peach, Chicken & Arugula Salad
- Grilled Peaches & Ice Cream
- Fried Egg, Sriracha, & Peanut Butter Toasts
Category Archives: Vegetable
Barbecue season is upon us, warm weather is here, and summer is on its way! Thanks to a very busy several months being stuck in my basement, editing a TV show, I am now experiencing uncontrollable cravings for warm weather and vitamin D! Fortunately, the weekly deadlines are done, and my schedule is a little more flexible, so I can finally enjoy this wonderful weather!
Typically in winter I crave warm, hearty comfort foods like many others, but for whatever reason, this time I was really craving a salad. Given how cold and snowy it was outside, I figured, why not make this a comforting “winter” salad! With “wintery” ingredients already on hand, like kale and acorn squash, I knew I could whip something tasty up, so away I went.
Zucchinis…you either love or hate them…or rather, you love them but then hate them because you have so many at the end of the gardening season that you can’t possibly fathom eating another one of those massive green squashes.
Yeah that sounds about right.
Today I realized I hadn’t posted anything on this blog for the last month and a half…since starting this blog over three years ago, it’s been updated fairly regularly, and while there have been slow months, there has always been a few new recipes each month…until now…almost. Coming to that realization, I knew I needed to take some time today and at least post one thing, because I feel really bad about how neglected this blog has become.
For those who have been sticking around, I thank you! I definitely don’t want to neglect the blog, and have no plans to stop blogging, it’s just been a very busy several months. All though things are quite busy, it’s awesome and a blessing when starting your own business! Although I have been away from the blog, I’ve been doing plenty of food related work. I’ve continued shooting recipe videos and blogging for tablespoon.com, creating and managing a visual marketing campaign for Ayden Kitchen & Bar (Top Chef Canada winner Dale MacKay’s new restaurant), and more recently becoming the video editor for a hunting TV show! It’s been a busy few months, and I don’t see it slowing down, but i’m learning a ton, and getting better at managing several projects at once!
It’s that time of the year… Squash season!
Thanks to my mother planting copious amount of spaghetti squash this year, I have been racking my brain, trying to think of different ways to use that delicious vegetable! In the past, I have always kept it quite simple, roasting the spaghetti squash, then mixing in some diced tomato and onion, which makes a perfectly delicious meal. But this time I wanted to really take advantage of the squash and the fact that it makes a perfect little boat for other ingredients when cut in half.
First off, let’s all welcome Carlene back from a blogging hiatus with her Cherry Scones, hopefully she’ll stick around for a while!
We took a bit of a break from CTV appearances the last month, but wanted to come back for a timely garden cooking segment. Trying to figure out what I was going to cook, I ventured into a garden full of tomatoes, carrots, peas, beans, beets, zucchinis and more! After picking several different vegetables, I decided Zucchini was the way to go. There is tons of it every year and it usually just ends up in the typical zucchini breads or cakes, so I figured I would try something new – Zucchini Fritters!
For whatever reason, this week just felt like a pizza week, but truth-be-told, every week could be pizza week because that stuff is freakin’ amazing! Especially with this ridiculously easy pizza dough recipe. It literally takes about 5 minutes to make (maybe less).
For this pizza I decided to keep it simple and go with a classic margherita style pizza with tomato sauce, fresh tomatoes, basil and mozzarella, topped off with a sprinkle of salt! So simple, so good!
Did you have braces?
Does the thought of corn terrify you?
If so, I apologize in advance, this post is not for you, but for the sake of others I must go on! In the latest installment of Tablespoon.com videos, I present to you “How to Grill Corn”, a quick recipe video detailing the process of grilling corn in their husks to some bumpin’ tunes (made by yours truly)!
I was blessed with straight teeth, and fortunately didn’t have to exile my pearly whites to years behind bars. As a result, my love for corn has remained strong and every summer when corn is in season, I fully embrace it!
Check out the video below and the full blog post here: http://quick-dish.tablespoon.com/2013/07/17/how-to-grill-corn/.
This is one of those “non-recipe” recipes, where I just toss a bunch of ingredients on something until i’m satisfied! Those are the best kind of recipes anyways, right?
Now you may have noticed this isn’t actually a pizza, more a faux-pizza, using delicious toppings you might find on a pizza but rather than pizza dough, I use a portobello mushroom! Low-carb and delicious, not that I particularly care about low-carb, but I DO care about delicious!