Strawberry Rhubarb Chia Cups

And the chia pudding obsession continues.

Strawberry Rhubarb Chia Cups

In this recipe for Strawberry Rhubarb Chia Cups, creamy lemon chia pudding is layered with sweet-tart rhubarb, and chopped strawberries infused with lemon and vanilla.  As you are eating this sweet treat, you can either mix everything together all at once, or you can leave the layers intact, allowing for a variety of tastes with each bite.  I prefer the second option.

Chia pudding is something I eat for breakfast or dessert several times a week, so I am always looking to switch up my flavor combinations.  If you are unfamiliar with chia pudding, check out my explanation here.  Often, I top chia pudding with nuts and dried fruit; however, I also like to make fresh fruit toppings with seasonal produce.  Here, I’ve chosen the classic combination of strawberry and rhubarb.  Both blushing beauties undergo a quick cooking process to amp up sweet-tart flavors (stewing for the rhubarb and maceration for the strawberries).  The finished pudding is so rich and delicious.  You’d hardly guess it was actually healthy for you!  Continue reading for the recipe.

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Posted in Breakfast, Dessert, Fruit, Photo, Recipe, Spring, Summer | Tagged , , , , , , , , , | 3 Comments

Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs. Continue reading

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What Are Your Favorite Food Blogs?

Pineapple Tequila Sorbet I am always on the hunt for new sources of inspiration when it comes to writing, cooking, styling and photography.  Sometimes I pull inspiration from food magazines and cookbooks, and other times, inspiration strikes after having a top notch experience at a restaurant.  However, most of the time, I am inspired by other food blogs.

With over 130 blogs currently in my Feedly, I’m not going to list my favorites here one by one.  I will give Smitten Kitchen and 101 Cookbooks special mentions, because I’ve cooked many recipes from both blogs, and the results are consistently delicious.  Also, my recipe for Pineapple Tequila Sorbet (pictured above) was inspired by another favorite of mine, We All Scream, a must-read for anyone who loves to make ice cream.

So now I want to know:  what are your favorite food blogs?  The blogs you just can’t wait to read.  The first blog you go to when you start a recipe search.  The blog whose photos instantly make your mouth water.  Please share your favorites (links welcome) in the comments section below.  Thanks!!

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Posted in Non Food | 24 Comments

Breakfast Quinoa

Eat this Breakfast Quinoa for… breakfast, and you’ll have all the energy you need to punch any early morning right in the face.

Breakfast Quinoa Like earthen red confetti, tender quinoa is tossed with jewel-toned beets and tangerine.  Honey is added for sweetness, and toasted almond for crunch.  This bowl full of superfoods is finished with a rich cloud of whole milk ricotta, and a final flurry of grated tangerine zest.  Healthy?  Check.  Hearty?  Check.  Delicious?  Double check.

In addition to becoming the newest recipe in my healthy breakfast repertoire, this Breakfast Qunioa is also my contribution to the Melissa’s Produce Challenge currently going on between a number of San Diego Food Bloggers.  We were challenged to come up with a tasty recipe using a mixture of items provided by Melissa’s Produce, and items in our own pantry.  Continue reading for the recipe plus a collection of links from the Melissa’s Produce Challenge.

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Rye Pecan Pie

Did you know that tomorrow is Pi Day?

Rye Pecan Pie with Plate For those of you who are not fully dialed into the geek world, Pi Day is an annual celebration of the never-ending number, π.  This special occasion falls on March 14 each year, because this date represents the first 3 digits of π (3.14).  In celebration of Pi Day this year, I’ve prepared a tasty Rye Pecan Pie.  Sweet and smokey with just a hint of spice, this Rye Pecan Pie is to. die. for.  Let me explain.

First, this is a deep dish pie.  That means each slice has almost double the amount of crust and filling compared to a regular slice of pecan pie.  And as we all know, more is better.  Second, the filling is spiked with several tablespoons of rye whisky.  This alcoholic addition balances out the cloying sweetness typically associated with pecan pies.  Finally, beneath that beautiful array of pecan halves lies a thin layer of finely chopped pecans.  This delicious duo of pecans provides a wonderful contrast in both texture and flavor.

So today I’m letting my geeky side (I studied Math and Economics in college. Whaaat?) fly free, wishing that, like π, this Rye Pecan Pie was never-ending.  Continue reading for the recipe.

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Posted in Alcohol, Baking, Dessert, Photo, Recipe | Tagged , , , , , , , , , , , | 14 Comments