October 31, 2012

Halloween Recipe Round-Up

Here's a few last minute ideas for your Halloween party or dinner tonight. I love everyone of em! 
Witches Brew Cheesy Spinach Soup
Isn't that shade of green just perfect for a witches brew? I love the whole set up of this soup.
Worm Ice
Such a fun and simple idea for a Halloween drink!
Perfectly Poisonous Parfaits
Love the Oreo bits and sprinkles in these!
Mummy Dogs
I love Pigs in a Blanket so I know these would be a hit.
Veggie Skeleton
Isn't this the cutest veggie "tray" ever? I'm totally creating one this year.

October 29, 2012

Cream Cheese Chicken Tailgate Sandwiches

I have got to say that this is one of my husband's favorite meals. He is in love with it and asks me to make it all the time.

It's super flavorful and makes for a great no-fuss meal. If you're into the whole tailgating scene this would make a perfect easy meal on the grill. Be sure to try it!

Cream Cheese Chicken Tailgate Sandwiches
Adapted from Guy Fieri’s recipe in Food Network Magazine
Serves 4
1/4 cup extra-virgin olive oil
1 cup julienned red onion
1/2 cup julienned roasted or fresh red bell pepper
2 chicken breasts cooked and shredded*
kosher salt and pepper
2 tsp. minced garlic
2 Tbsp. chopped fresh cilantro, plus more for topping
4 oz. cream cheese
1/4 cup grated parmesan cheese, plus more for topping
1 1/4 cups grated mozzarella cheese
1/4 cup fresh lime juice
4 sub-style rolls, warmed**

1. Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid.
2. In order, layer these ingredients on the bent sheet of foil: olive oil, onion, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, garlic, cilantro, cheeses and lime juice. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the package is not leaking, then refrigerate until ready to cook.
3. Preheat oven to 250 degrees F or a grill to medium and place the foil packet on a baking sheet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with cilantro and parmesan cheese. Serve on the warmed rolls.

*If you have a Kitchen Aid stand mixer, a quick and easy way to shred chicken is to boil it in a pot of water on the stove until cooked through and then shred with the flat beater in your mixer. It takes no time at all and it’s so simple!

**To warm rolls, place them open-face on a baking sheet in the oven at 250 degrees F for about a minute or so. You could also place them under the broiler until slightly crisp. Make sure to watch them so they don’t burn.

October 26, 2012

Restaurant Review: Nick's Greek Cafe

Another restaurant my husband and I hit up on a recent trip to Park City was the lovely Nick's Greek Cafe.

It definitely had the dive feel, but we felt nice and cozy there.

Apparently, Nick's Greek Cafe claims to be "Greekinese," a mixture of Greek and Asian-style food. Interesting, no?

It seemed like there were only a couple of people running the show, but the service was fast and the food was fabulous.

My husband, Jordan, got the Vietmanese Sandwich, which was shredded pork served on a hoagie bun and topped with a Vietmanese-style coleslaw. He also got a side of Greek potatoes that were small, boiled potatoes topped with fresh feta.

His sandwich was tasty, but I'd say the real winner was my beef and lamb gyro.
If you're a gyro fan, this is definitely worth a try. I also got a side of sweet potato fries mixed with regular fries because they only had a few SP fries left.

The price was decent and my gyro was plenty big.

Oh and I hear the Japadawgs are to die for. Next time people, next time.

Restaurant: Nick's Greek Cafe
Price: $-$$
Atmosphere: Somewhat divey but clean
Best Part: Service
Recommend: Beef and Lamb Gyro
Would I Go Again?: Yes

Nick's Greek Cafe
1600 Snow Creek Drive Ste. E
Park City, UT 84060
T: 435-658-2267
Website: http://www.nicksgreekcafe.com

Hours: Mon-Sat: 11 a.m.-9 p.m., Sun: 11 a.m.-8 p.m.

October 25, 2012

Apple Pie Apple Nachos

One of my absolute favorite things is the Apple Pie Caramel Apple from Rocky Mountain Chocolate Factory. It is dipped in such simple ingredients, but is to die for. However, I can't justify the more than $5 price tag for one of these bad boys.

Cue apple nachos.

I made some last week drizzled with caramel and Nutella, which were divine, but immediately wanted to try this combination. Needless to say, my husband and I just couldn't control ourselves and ate a whole plate of these before dinner.

Oops.
Oh well. At least I got a serving of fruit in for the day.
Apple Pie Apple Nachos
1 large (Honeycrisp or Granny Smith) apple at room temperature
8 Kraft caramels, unwrapped
1/2 tsp. water
1/4 cup white chocolate chips
1/2 Tbsp. sugar
1/8 tsp. cinnamon

1. Slice apple into thin wedges and arrange on a plate.
2. Place caramels in a microwave-safe bowl with 1/2 tsp. water and microwave for 45 seconds, stirring every 15 seconds. Stir and drizzle in a spiral motion over apples.
3. *Place white chocolate chips in a microwave-safe bowl and microwave at 50% power for 45 seconds, stirring every 15 seconds. Stir until smooth and drizzle over apples in spiral motion.
4. Combine cinnamon and sugar in a small bowl and sprinkle over apples. Serve immediately and enjoy!

*A double boiler is recommended for melting white chocolate, but the microwave works if you don't own one. Just be sure to not overcook it!

October 24, 2012

Avocado Cream Chicken Enchiladas

So I've always liked enchiladas, but never really loved any that I've ever made. That is until now...

This recipe has everything that is good in the world. Avocados, cilantro, cheese and creamy goodness.

I could've licked the sauce off my plate. Or even drink it. It's that good.

So in other words, you best be trying this while avocados are still in stores. Just sayin.'

Avocado Cream Chicken Enchiladas
Adapted from recipe on Foodie Crush
1 large or 2 medium-sized chicken breasts, cooked and shredded
1 (4 oz.) can diced green chiles
2 cups half and half
1 cup chicken broth
2 avocados
1 cup fresh cilantro, stems and leaves
1 tsp. cumin
1 tsp. garlic salt
1 tsp. kosher salt
Juice of one lime (about 1.5 Tbsp.)
1 ½-2 cups shredded Mexican blend cheese
6 large flour tortillas

1. Preheat oven to 350 degrees.
2. To prepare the sauce: Mix half and half, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
3. In a large bowl mix together chicken and chiles. Add half of the avocado cream and stir to mix well.
4. Prepare a 9x13 baking dish by giving it a light coat of cooking spray and a ¼ cup of avocado cream spread evenly on bottom.
5. To assemble enchiladas: Place about 1/3 cup chicken mixture along center third of tortilla and top with some shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side. Pour avocado cream evenly over the tortillas and spread cheese on top. (I had about a 1/2 cup of sauce leftover. I didn't want to over soak the enchiladas, but adjust according to your own liking.)
 6. Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
7. Garnish with cilantro leaves and enjoy.

October 23, 2012

Tips & Tricks: How to Shred Chicken Using a Stand Mixer

Does anyone else hate shredding chicken by hand? I sure do.

This is a little trick my husband learned from one of his co-workers the other day so we tried it out at home and it worked like magic.

Here are the very simple directions:

How to Shred Chicken Using a Stand Mixer
1. Poach (boil) your chicken breast(s) until cooked through.
2. Place cooked chicken in your stand mixer bowl (I have a Kitchen Aid) and attach the flat beater attachment.
3. Turn your mixer onto the low or medium setting and beat until shredded. (You may have to shred a couple of big chunks by hand, but the mixer pretty much does all the work for you.)
4. And voila!

October 22, 2012

Pizza Bruschetta

This was something I came up with one night after about a week or two of putting pepperoni on literally everything. I had become obsessed. Let's just say that I might love pepperoni.

Jordan and I ate these for dinner, but it would make a great appetizer.

These were seriously so flavorful and yummy. The garlic bread seasoning is the real winner here.
Pizza Bruschetta
baguette
butter, at room temperature
1-2 Tbsp. of garlic bread seasoning {Make a batch and store it in your fridge, I promise you'll use it.}
1/4-1/2 cup grated colby-jack or cheddar cheese
10-15 slices pepperoni, cut into sixths

1. Preheat your broiler.
2. Cut the baguette into 1-inch slices and butter each slice.
3. Sprinkle a pinch of garlic bread seasoning on each slice, top with cheese and several pepperoni pieces. 
4. Place slices evenly on baking sheet and place under broiler for 1-2 minutes or until cheese is melted. Be sure to keep a close eye on the slices so they don't burn.
5. Enjoy while warm!

October 19, 2012

Food Link Friday: Pumpkin Perfections

I honestly feel like I should have a board on Pinterest solely devoted to pumpkin recipes after the thousands I've pinned. Ok maybe not thousands, but the food blog world has definitely become bombarded with some delicious looking pumpkin treats so I thought I'd jump on the bandwagon.
Pumpkin Whoopie Pies
I've seen many recipes for these floating around the internet and I guess I need to try them. They look so good!
Pumpkin Cream Cheese Pound Cake
I love the addition of cream cheese in this decadent pound cake. Yum!
Pumpkin Cookies with Caramel Frosting
The caramel frosting on these sounds amazing! I have a feeling I'd eat a whole batch.
Pumpkin Doughnut Muffins
I love the cinnamon sugar coating on these "doughnuts." Looks so good.
Pumpkin Blondies with Chocolate Chips
I love the idea of this twist on blondies. Sounds so good right now.

October 18, 2012

Foodstagram

1. Nothing better than these thick Reese's Pumpkins. Do yourself a favor and buy a bag.
2. Artichoke Bacon BBQ Pizza. Recipe coming soon.
3. This is what breakfast looks like when I stay at my mom and dad's. Much better than my everyday bowl of cereal.
4. Apple Stuffed Cinnamon Rolls on a Sunday afternoon. Yum.
5. Found these Kiwi Berries at Tony Caputo's Market in SLC and absolutely loved them. Anyone else ever tried them?
6. Realized there is a Krispy Kreme store only 20 minutes away so I HAD to go there.
7. First time trying Thai food at Ekamai Thai in Salt Lake City. Review pending.
8. Gyro at Nick's Greek Cafe in Park City. Review soon to come.
9. Can it get any better than IKEA's Hazelnut Chocolate Bars? I don't think so.

October 17, 2012

Sesame Noodles with Peanut Sauce

After trying many different varieties of peanut sauce I think this is my favorite. It definitely has the most flavor and it is so creamy. The sesame seeds and oil really add to the dish and next time I'll be sure to incorporate grated carrot on top just as the recipe instructs.

It's really so yummy and comes together in a flash. A definitely household favorite.

Sesame Noodles with Peanut Sauce
1/4 cup toasted sesame seeds
1/4 cup peanut butter
1 ½ tsp. garlic, minced
1 Tbsp. minced fresh ginger
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. packed light brown sugar
Hot water
12 oz. spaghetti
2 Tbsp. sesame oil
1 medium carrot, grated

1. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar and brown sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or bowl aside.
2. Bring water to boil in stockpot over high heat. Add noodles to boiling water and cook until tender according to package directions. 3. Drain then toss noodles with sesame oil until evenly coated. Add carrot and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds and serve immediately.

October 16, 2012

For the Love of Food's Facebook Page!

If you haven't already, be sure to LIKE the For the Love of Food Facebook page to keep up-to-date on the blog! 

LIKE the page at facebook.com/fortheluvoffood!

October 15, 2012

Comfort Cookin: German Pancakes

I know this is a recipe that most households probably have, but I had to share it with you just in case. This is seriously a major comfort food for me and my go-to recipe if I'm short on time and ingredients.

This "pancake" is buttery, fluffy, flakey and SO awesome drizzled with syrup and sprinkled with powdered sugar.

This recipe is very easy but very precise so make sure you follow the instructions exactly and be sure you place your oven racks far apart from each other because it will about TRIPLE in size.

German Pancakes
6 eggs
1 cup flour
1 cup milk
3/4 tsp. salt

1. Preheat oven to 395 degrees F. Blend all ingredients in blender. Place 2-4 Tbsp. butter in a 9x13-inch glass oven dish in oven until butter is melted. Take dish out of the oven and pour in batter.
2. Bake for 19 minutes. The pancake edges with be golden brown and it will have about tripled in size.
3. Serve immediately with syrup and powdered sugar.