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Posts Tagged ‘#food’

It’s December!

My mood completely changes when the 1st of December rolls around. The main change is my appetite. All I want is comfort food so these casserole recipes fit right into the December spirit.

BBQ Chili Cheese Biscuit Casserole

BBQ-Chili-Cheese-Biscuit-Casserole-www.thereciperebel.com-4-of-9

Get the Recipe Here

Macaroni & Cheese (Broccoli) Casserole

broccoli

Get the Recipe Here

French Onion Mushroom Casserole

French-Onion-Casserole

Get the Recipe Here

Green Chile Chicken Enchiladas

Healthy-Green-Chile-Chicken-Enchiladas

Get the Recipe Here

Cheesy Potato Casserole

Cheesy-Potato-Casserole-Culinary-Hill-collage

Get the Recipe Here

I hope these recipes put you in the holiday spirit. Have a wonderful weekend!

Your Realtor and Friend for Life~ Kathy

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We all love comfort food. Nothing beats that yummy grilled cheese or extra greasy nachos. But how can we enjoy those foods without all the extra calories? I got you covered.

Spinach Artichoke Grilled Cheese

artichoke

Healthy Comfort Food Recipe HERE!

Dairy-Free Lasagna Soup

vegan-lasagna-soup-2

Healthy Comfort Food Recipe HERE!

Dairy-Free Chicken Pot Pie

Healthy-Chicken-Pot-Pie

Healthy Comfort Food Recipe HERE!

Sheet Pan Sweet Potato Nachos

Sweet-Potato-Nachos4

Healthy Comfort Food Recipe HERE!

Butternut Squash Mac & Cheese

butternut-squash-mac-and-cheese-recipe

Healthy Comfort Food Recipe HERE!

Who says you can’t enjoy the foods you love! Happy eating!

Your Realtor and Friend for Life~ Kathy

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Sometimes, food is meant to touch.

Sweet Potato Chickpea Bowl

chickpea

GET YOUR FIX HERE!

Bibimbap Bowl

Bibimbap-V1

GET YOUR FIX HERE!

Sweet Chili Tofu Bowl

Sweet-Chili-Tofu-Bowls-V

GET YOUR FIX HERE!

Chicken, Veggie, and Avocado Rice Bowl

California-Chicken-Veggie-Avocado-and-Rice-Bowls-1

GET YOUR FIX HERE!

Salmon Sushi Bowl

Salmon-Sushi-Bowls-10

GET YOUR FIX HERE!

Cuz life is better in a bowl.

Have a fantastic weekend! Your Realtor and Friend for Life~ Kathy

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Everyone has their own tricks and tips for cooking pasta perfectly. I’m sure you’ve been guilty of doing these things once or twice ( I know I have ) but I’m here to disspell the myths and stop you from throwing pasta at your wall.

1. Myth: Throw a piece of pasta against the wall. If it sticks, it’s perfectly cooked.

Truth: Both undercooked and overcooked pasta can stick to the wall, and stickiness has nothing to do with tenderness. Pasta is naturally starchy and is coated in a thin layer that acts like glue. Instead, taste your pasta periodically during the cooking process to make sure your pasta is perfectly al dente.

2. Myth: Adding salt to water makes it boil faster.

Truth: Adding salt to water will actually do the opposite and increase the boiling point. Salt is used to season the pasta, not speed things up.

3. Myth: Rinsing pasta under cold water after cooking will prevent it from getting mushy.

Truth: Unless you want to quickly cool pasta for a salad, rinsing should be avoided. Rinsing removes all of the pasta’s starchy goodness and changes its silky texture.

4. Myth: Adding olive oil to the water will prevent your pasta from sticking to itself.

Truth: Adding oil to your water is a waste and will not prevent sticking. He recommends simply giving it a good stir instead.

5. Myth: Drain your pasta until it’s completely dry to prevent watering down your sauce.

Truth: A bit of cooking water won’t water down the sauce. The starchy liquid actually binds sauces and creates a smoother texture.

6. Myth: Pasta should only be cooked in salted water.

Truth: While cooking pasta in salted water is the most common method, pasta can be cooked in a variety of liquids to change its flavor and color.

So now that we’ve uncovered some of the answers about pasta, LET’S EAT!

Your Realtor and Friend for Life~ Kathy

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Happy Friday Everyone!

Sorry I’ve been absent this week. I had some personal issues I was dealing with as we all have from time to time but I am back and better than ever! What better way to celebrate than by sharing with you a sinfully amazing recipe to make your weekend that much better. So without further a due, introducing: Tater Tot Waffles with Bacon, Eggs, & Truffle Oil

IMG_7744

8 slices of bacon

4 eggs

1 tablespoon white vinegar

Nonstick cooking spray

1 (32-oz) bag of frozen tater tots, defrosted

Salt and pepper

Truffle oil, for garnish

Chopped scallions or chives, for garnish

For the Bacon & Eggs:

Fill a shallow pot with water and bring to a simmer. Heat a large skillet over medium heat and add the bacon. Cook until crispy and rendered. Drain on a paper-towel lined plate and set aside until you are ready to serve.

To the pot of simmering water, add the white vinegar. Keeping the water at a simmer (not a boil), create a whirlpool by stirring the water in a circular motion with a slotted spoon. Crack each egg into a small bowl or ramekin and then carefully drop them, one at a time, into the gently swirling and simmering water. Poach the eggs for 4 minutes, remove from the water with the slotted spoon, and carefully set on a paper-towel lined plate until you are ready to serve.

For the Waffles:

Heat a waffle iron and preheat the oven to 200°F.

Spray the waffle iron liberally with nonstick cooking spray. Spread roughly 2 cups of the tater tots on the iron in an even layer. Season with salt and pepper.

Close the waffle iron and cook on medium-high until the waffle is crisp, about 5 minutes.

Open the waffle iron and fill in any holes in the waffle with more tater tots, then close the iron again, and cook until golden and crispy, roughly 2-3 minutes more.

Transfer the waffle to a baking sheet; keep warm in the oven while you make the remaining waffles.

To Serve:

Halve each waffle. Place a waffle half on each serving plate and top with the crispy bacon, a poached egg, a sprinkle of salt and pepper, a drizzle of truffle oil, and lots of chopped scallions/chives. Serve immediately while warm.

NOTE:

You really want to take the time to defrost the tater tots before attempting to waffle them. For these waffles, I set the bag of tater tots out at room temperature, unopened, for about an hour. Then they were ready!

Have a GREAT weekend!

Your Realtor and Friend for Life~ Kathy

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 NATIONAL TORTILLA CHIP DAY

Chili Lime Tortilla Chips

National Tortilla Chip Day, a day set aside for the crunchy snack loved by millions across the nation, is observed annually on February 24th.

The tortilla chip is most commonly served with salsa, chile con queso, guacamole, cheese dips or other dips.  Tortilla chips are made from corn tortillas that have been cut into wedges and then fried.  The corn tortillas are made from corn, vegetable oil, salt and water.  Typically made with yellow corn, tortillas can also be made with white, blue or red corn.

Even though tortilla chips have always been considered to be a Mexican food, known as tostados, they were first mass-produced in Los Angeles in the late 1940s. It is said that the triangle-shaped tortilla chips were made popular by Rebecca Webb Carranza as a way to use the misshapen tortillas that were rejected from the automated tortilla manufacturing machine that she and her husband used at their Los Angeles deli and tortilla factory.

Carranza realized that once the discarded tortillas were cut into triangle shapes and fried, they became a popular snack.  She then sold them for a dime a bag at the El Zarape Tortilla Factory.  Carranza received the Golden Tortilla Award in 1994 for her contribution to the Mexican food industry.

The United States is one of the primary markets for tortilla chips. 

Another favorite dish made with tortilla chips is nachos.  The dish was first created around 1943 by Ignacio “Nacho” Anaya. Nachos are tortilla chips served with melted or shredded cheese, and often additional toppings are added, such as meat, salsa, refried beans, tomatoes, diced onion, lettuce, olives, jalapenos, guacamole and sour cream.

HOW TO OBSERVE

Go and get your favorite dip and enjoy some tortilla chips. Don’t forget that margarita to wash it all down!

Have a Great Weekend! Your Realtor and Friend for Life~ Kathy

 

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Everyone loves to snack. When you’re bored, relaxing at home, or just plain hungry and you don’t quite want a full meal. I’ve been searching high and low for more nutritious snacks to munch on in between meals and some that I thought were good for me, turned out not to be! So I wanted to share these snacks with you so you will no longer be fooled and give you alternative snack ideas to these options.

Pre-Flavored Instant Oatmeal

oatmeal

Packets of flavored, instant-cooking oatmeal tend to be high in sugar and made from oats that are highly processed to ensure a faster cooking time — meaning they’ll be lower in fiber and provide less satiety, and ultimately not keep you that full for long.

Healthy swap: Opt for steel-cut or rolled oats made without added flavoring, sugar, or preservatives. Both options are less processed — as they aren’t designed to cook instantly — are digested at a lower rate, and will keep you fuller longer. To add a bit of flavor, add nut butter or fresh fruit.

Flavored Yogurt

yogurt

Yogurt can be a great snack — high in protein, super portable, and a great vehicle for fruit, nuts, or whatever you like to top it with — but flavored yogurt is often quite high in added sugar, especially the low- and fat-free varieties which rely on lots of added sugar so they still taste good even with the fat removed.

Healthy swap: Stick with plain Greek yogurt and add your own fruit to the mix. It’ll have more protein, be a lot more satiating, and keep your blood sugar more stable (which goes hand-in-hand with maintaining steady energy levels and enough willpower to make better eating decisions!).

Granola Bars

granola

The idea of granola is great — whole grains mixed with some fruit for flavor and nuts for healthy fats and protein. But prepackaged granola tends to be high on the flavor and low on the nutrition. Plus it’s pretty calorically dense, meaning lots of calories in a relatively small serving.

Healthy swap: Look for, or make, bars low in added sugar and additives, like Larabars, which contain nine ingredients or less and come without preservatives or artificial ingredients.

Microwave Popcorn

popcorn

Store-bought popcorn options can be excessively high in sodium, with each bag containing more than your suggested allowance of 2,300 milligrams per day.

Healthy swap: Pop your own popcorn by placing a quarter cup of popcorn kernels in a paper bag, and microwaving. Add a little butter, salt, pepper, maybe coconut oil… whatever!

Fat-Free or Reduced-Fat Snacks

fat

Most fat-free or reduced-fat snacks — be it chocolate pudding, peanut butter, or cookies — have an extra helping of sugar, salt, or both, to make sure the food tastes as good without the missing ingredient.

Healthy swap: Healthy fats in moderation help you maintain a feeling of fullness, provide our bodies with stores of energy, and can improve cholesterol levels, so don’t rule these out. Instead, choose good fats like a handful of walnuts, or a tablespoon of natural peanut butter with a banana. And if you’re watching your caloric intake, stick to a smaller serving size.

I hope this post helps you find healthier alternatives to those snacks we all love so much. Happy Snacking! Your Realtor and Friend for Life~ Kathy

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