Europe in the Fall

Europe is a great place to escape to be creative, enjoy life, and just eat!!!  I miss the seasons and Paris, Brussels, and Berlin was the place to be this Fall.  Cooking posts to come but until then, enjoy the sights, smells, and sounds of my trip.

La Basilique du Sacre-Coeur, Paris

Breakfast every Morning

Chanterelle Mushrooms along Rue Mouffetard, Paris

 

The Classics:  Croque Monsieur and Soupe l'oignon

Paris!!!

Le Grand Palace, Brussels, Belgium

Bruges, Belgium

Brandenburg Gate, Belin, Germany

Pork & Knudel and Wienersnitzel, side of Potato Salad in Berlin

Berlin!!

Road Trip: Grand Canyon - North Rim

Beautiful.  Peaceful.  Natural Wonder.

Yucatan Chicken Pibil Recipe

Mexican food is so vast and and can be healthy too.   We're not just talking about fish tacos and frijoles either!  I've made this Chicken Pibil dish and have gotten the thumbs up every single time.  It's a super simple recipe.     

Summer is here - Pesto, Burrata cheese, Tomatoes and now Chicken Pibil steamed in Banana leaves!  Recipe and step by step photos to follow.  

Sweet Potato Fries with Pesto

Burrata, Roasted Tomatoes, Fava Beans served with a Baguette

Achiote/Citrus Sauce poured over Chicken pieces

Before it goes on Stove, top with lid

After 45 minutes on Stove top

BOOM - done!

Chicken Pibil with Verde Potato Salad and Roasted Cauliflower

**Action Photos courtesy of Lauren O'Donnell  

Check out her blog:  Do You Know What You're Wearing Yet

Chicken Pibil 
Adapted from Savuer Magazine Mexico Issue with a few changes

1 cup fresh orange juice
⅓ cup fresh lime juice
4 oz. achiote paste (available at Mexican Grocery store)
3 (28"-long) frozen, thawed banana leaves (available at Mexican or Asian store)
1 (3–5-lb.) whole chicken, cut into 8 pieces or assortment of thighs, breast, and drumsticks
Cilantro for garnish
Pickled Red Onions for garnished
Salt to taste
Tortillas are typical but I like this dish with rice or potatoes

1. Combine juices, achiote paste, and salt in a blender, and purée until smooth, at least 2 minutes. Pour through strainer into a bowl.

2. Cut the banana leaves so they can fit into a pot but with excess over hang.  Line the bottom of a deep pot or dutch oven with 2-3 banana leaves.  Add chicken pieces to pot and pour sauce on top. Tear remaining banana leaf into small pieces, and scatter over top of chicken. Fold excess of banana leaves over top of chicken and place lid on pot.

3.  Bring sauce inside to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 45 minutes.

3. Peel back banana leaves and discard.  Serve with plenty of sauce from the pot, along with pickled onions and cilantro.

Healthy Bolognese Recipe

Time has flown by and it's time for Spring recipes.  But first I'm going to share a recipe for a dish I crave the most all year around...Bolognese.  However, in this recipe I use ground Turkey and tons of Veggies, more specifically Kale.  Of course you can sub in Spinach, Collards or your favorite leafy green vegetable.  Here's a look at what else I've been up to.....  

Good ol' Spaghetti & Meatballs and Eggplant Parmesan

Rutabaga Sausage Bites

Smoked Salmon Flatbread with Sweet Peppers and Arugala

Shrimp & Grits

Srriacha Spiked Wings

Spaghetti Bolognese

Turkey Bolognese with Vegetables

1 lb ground Turkey
1 cup yellow onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
2 cups mushrooms, sliced
2 cups Kale, diced (I like Tuscan Kale)
1 lb can of diced tomatoes
1 cup of red wine
2 T of tomato paste
1/4 cup Milk or Cream (optional)
2 T oregano
1 T fennel (I like whole seeds but ground is fine)
2 bay leaves
Salt and Pepper

1.  Brown/sear ground turkey over medium high heat with olive oil in (Dutch oven works best or shallow pot)
2.  Remove ground turkey and place aside.  Add olive oil, onions, carrots, celery, and sweat until fragrant and softened, about 2-3 minutes.
3.  Add tomato paste, stir and cook for 1 minute.  Add red wine to de-glaze pan, then add reserved ground turkey, oregano, fennel, black pepper, bay leaves, mushrooms, Kale, and diced tomatoes.  Bring to boil then simmer on low/medium low with lid for 2 hours, stirring every 20 minutes. 3 hours if you can for a richer, well rounded taste.
4.  Season with salt.  Finish with milk or cream if you'd like.
5. Eat over pasta or make a lasagna!

The Life of a Traveler

New sights, eats, and not a care in the world.  Here's where I've been and ate thus far in 2013.....

Hawaii

Snorkeling off the coast of Maui and running into Humpback whales

Mama's Fish House in Maui - Surprisingly awesome crab cakes 

Baldwin Beach, Maui

Ultimate Hawaiian Breakfast - Loco Moco and Banana Pancakes 

San Francisco

Tomales Bay - an hour North of SF - Oysters are amazing

Feasting at Brenda's in SF - Shrimp & Grits, Biscuits & Gravy, Jambalaya

Love this Banh Mi Thit from Saigon Sandwiches - #1 on my list now

 Work Travel - Memphis/Mississippi

Fly to Memphis then drive 1 - 1/2 hour South to Batesville, MS

Famed Memphis Rendezvous Ribs - Lamb Riblets are recommended

BBQ-ing it out - Central BBQ in Memphis

2013

No resolutions this year but just wishes....

To indulgent meals.....

to taking the road less traveled....

to rainbows and butterflies...

and....

“the only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn like fabulous yellow roman candles exploding like spiders across the stars.” 

― Jack Kerouac

Happy New Year!