Philadelphia "Sushi" Bowl

** Udpate: GAHHHH....this was supposed to post on Saturday.....I just took a look and realized it only got saved as a draft and for some reason didnt actually post..... Boo .....does that mean I already failed National Blog Posting month :*(

OK. So this post is a little bit late...but I was busy all day making cookies and cake pops....and since I havent gone to bed yet...I still consider it the same day lols....

This is a recipe that my roommate for a month taught me...if you like the smoked salmon with cream cheese sushi (often called Philadelphia roll) you will like this too. Since I learned the recipe over the summer, I have made it a bunch of times....and its super simple and totally hits the spot when I am having a sushi craving...

All you need is some store bought smoked salmon (i like the kind that comes in the blue package from Trader Joe's), cooked sushi rice, cream cheese, cucumber, a little bit of sushi rice vinegar, and dry seaweed (optional). Cook the rice according to the instructions and mix with a little bit of the sushi rice vinegar. You just need a little vinegar, just to give the rice a little tartness and to loosen it up a bit. Then mix it with the cream cheese and crumble a few pieces of seaweed on top and lay as many slices of the smoked salmon you want on top and a few slices of cucumber. In the version in the picture below, we also added some popcorn shrimp.

This has become one of my favorite meals since it kind of satiates the sushi craving but I dont have to go out and spend $50-$60 on sushi :)

Bedtime for me.....stay consumed!

Consumed by Music: Will Hoge

Today's entry is going to be a short one (I have to go bake and decorate 40 cookies and cake pops for an event this weekend) and its not even food related!

When I started this blog it was supposed to be about food....but I also knew that my life is consumed by other things...and today....I was consumed by music....the music of Will Hoge to be exact. I spent the day listening to his music...if you dont know who he is....go check him out at http://willhoge.com/wired/

What actually started it was I saw that Will's song Even If It Breaks Your Heart which was recorded earlier this year by the Eli Young Band was nominated for the 46th Country Music Awards for Song of the Year...it  remind me how much I love Will's voice...so I spent the day listening to his music on Spotify.

Even If It Breaks Your Heart is the story of how Will got inspired by music, his touring, and the blood, sweat and tears he has put into his music. Despite the fact that he has yet to "hit it big" the song is not about set backs but about his determination and his optimism.  It got me thinking how amazing Will's voice is...how everytime I hear it, I get drawn in to the song and how I can feel the raw emotion coming from him as he sings. This man is in a word...AMAZING. I just don't understand how he hasn't "hit it big" yet.

The Eli Young Band's recording of the song is great and I love that it gives Will some exposure...but no one can sing this song like Will. With every word you can feel the emotions, the love, the time, the dreams that Will has invested.

Take a listen to the 2 versions and let me know  if you agree. Let me know which you like more.

Will Hoge version:

Eli Young Band version:

Eat the World at Epcot Food and Wine!

Today's post (as well as several of the following posts) will be inspired by the time I spent in FL with Jen and her family (who graciously took me in for a few more days when Hurricane Sandy cancelled my flight home on Monday). Years ago, when Jen and I were both at UMD, she mentioned that she was planning on going to the Epcot Food and Wine Festival with her parents and hearing that I had never been to Disney before (for shame :O!!) she asked if I wanted to join her and her parents. That first experience was so much fun that her and I had planned on making it a yearly tradition...but alas....the following years plans were thwarted by hurricanes, work, life, etc and it wasnt until this year that we finally go to go back.

If you have never been to Epcot before, it is one of the Disney parks. You walk around the park and you are immersed in the history, people, and culture of each country. The Food and Wine Festival, held each year over several weeks in Oct and Nov, offers visitors a chance to experience not only the culture of countries of the world, but also the delicious food. Its definitely a foodie's idea of heaven.

This year's festival included food, wine, and beer from 20 countries as well as 9 other stands for specialty items like cheese, wine, and craft beers. We stopped at more than half of the countries. Below are some pics of my favs!

Argentina: Grilled Beef Skewer w/ Chimichurri Sauce

China: Mongolian Beef in Steamed Bun

Poland: Kielbasa and Potato Pierogie and Zapiekanki (Mushroom, Carmelized Onion, and Cheese on Bread) 

The other two things that I absolutely loved (but forgot to grab a picture of) was the Coq au Vin (Red Wine Braised Chicken) at the France booth and the Le Cellier Wild Mushroom Beef Filet Mignon with Truffle Butter.





Make sure you stay for the fireworks at the end of the night. Its absolutely beautiful.













Here is a photo of Epcot's iconic Spaceship Earth lit up at night.

Tips for Epcot Food and Wine:

**If you dont want to keep pulling out your wallet at each stand,   you can purchase a pre-paid debit card with whatever amount you want on it. This is also good for helping you to keep on budget

**Get one of the discovery passport booklets. It has a list of all of the booths and the menu and drinks available at each. Its a great way to figure out what is available and also a fun way to commemorate your day as each country/booth has a special stamp which you can collect. 

National Blog Posting Month

I know this blog has been back burner-ed for many a months now...but this past week, I have been in FL visiting my friend Jen from the Beached Scientist blog....and she has challenged/inspired me to participate in National Blog Posting Month.

 

The challenge is to make at least 1 post a day....so I am going to give it a try.....not sure if it will work, but it gives me a good excuse to keep working on the blog. Don't worry....this isnt my post entry for today....stay tuned for today's post! 

Chicken w. Cherry Tomato Pan Sauce

Last week I was trying to eat some of the veggies in the fridge before they went bad....but I was out and about so much that I didn't get a chance to do that....so I made the sauce and froze it until today when I used in this recipe. The recipe is rather simple and is my take on a recipe inspiration that came from one of my favorite cooking/recipe blogs: Big Girls, Small Kitchens. It took me about 15 minutes to make the sauce last week and another 15 min this week to cook the chicken and assemble--all in all a pretty quickie chicken dinner.

The Big Girls Small Kitchen recipe was slightly different...I added black and green olives to the sauce (because I had them in the fridge) and 1/4 tsp of chili flakes. I also used olive oil instead of and water instead of chicken stock.

This turned out sooo good, tart and slightly acidic sweet from the tomatoes, briny from the olives, a slight kick from the chili flakes, and the sauce is sooo good on the chicken and the slightly melted mozzarella.


Ingredients:
1 container of small cherry tomatoes
Olives (sliced, optional)
Garlic Powder
Onion Powder
Dried basil
1/4 tsp of chili flakes
1 cup of water (or olive oil)
2 clove garlic (minced)
2-3 Chicken breast cut up into about 1.5 in pieces (I used chicken cutlets cuz its what I had)

Directions:

1. Pat the chicken pieces dry.
2. Sprinkle with salt, pepper, garlic powder, onion powder, and paprika.
3. Heat ~1 tablespoon of olive oil and the chili flakes and 1 minced garlic.
4. Add chicken to the pan and brown ~ 3 min on each side.
5. Remove the chicken from the pan.
6. Add the tomatoes (I cut them in half to shorten the cooking time) to the pan and the cup of water.
7. Bring to a boil and let simmer about 10 min, the tomatoes will start to break down.
8. Add the sliced olives and allow to simmer for another 5 minutes.
9. Season to taste with salt, pepper, dried basil (or you can use fresh basil. I only had the dried kind).
10. Place the chicken back into the sauce.
11. Add a couple of balls of mozzarella (I used the Ciliegine sized balls, but if you have a bigger piece just cut it into medium sized cubes) directly into the pan
12. Let simmer another 5 mins, until the mozzarella just starts to melt
13. Serve. Enjoy !

Sooooo delicious!! *drools* 

Remember ...stay consumed! 

One "Pot" Wednesdays: Tomato Feta Tart

A couple of weeks ago, I made this delicious heirloom tomato tart. I'm posting it for One Pot Wednesday since this was so easy....but technically there is no "pot" involved.

All you need is:
2 sheets of Puff Pastry
~15-20 cherry tomatoes, sliced (i used heirloom tomatoes)
1/4 to 1/2 cup of crumbled feta (guesstimate amount to our liking)
~ 10 leaves of fresh basil, sliced thin
1 egg

1. Preheat oven to 350 degrees
2. Lightly flour your working surface.
3. Make an egg wash with 1 beaten egg and about a tablespoon of water. 
4. Take one sheet of puff pastry and cut strips about 1 inch wide. 
5. Build a box like shown below with the strips around the edge of the 2nd sheet. Place each sheet on the side and brush each layer with the egg wash to make it stick better.
6. Use a fork to poke holes all over the bottom of sheet so it doesn't puff up. 
7. Place the slices of tomato on the bottom, sprinkle with a little salt and pepper, drizzle with olive oil. 
8. Bake in the oven for about 25-30 min, the pastry will be just starting to puff and brown. 
9. Remove from oven, sprinkle with feta.
10. Place back in the oven for another 10-15 minutes and remove once the pastry has puffed and browned and the feta is slightly melted.
11. Sprinkle with basil, drizzle with a little olive oil. 
12. Enjoy!

This tart was super easy to make and soooo delicious and a perfect use for the box of heirloom cherry tomatoes I had sitting in the fridge....give this a try and stay consumed! 

Tomato Garlic Chicken Wings

It has been a while since I have posted in this poor neglected blog...but I plan on being better about it....summer got in the way and then I was studying for this work thing....but thats all done now so I am back to posting...yay!

Today's post is for Tomato Garlic Chicken Wings.....random idea I had that just turned out absolutely deeeee-licious!

So....for the last 5 weeks or so, I have been eating some type of baked chicken wings for dinner every week....it started with me trying to eat some of the things in the pantry and i found a box of BBQ  Glaze Shake and Bake...I havent had Shake and Bake in lord knows how many years....so I thought what the heck....they turned out pretty good and I been experimenting with different wing flavors since.

Tonight I made Tomato Garlic Chicken Wings. They were super easy to make!! Instead of using whole wings, I used the wing sections (which is just what I had in the house).

I used this Lee Kum Kee Sauce for the marinade. Its technically a sauce for shrimp....but I saw it Sunday at the grocery store and had the brilliant idea that it would make a great sauce for wings. Most Asian Grocery stores will carry this so it should be fairly easy to find. The wings have a tangy, tomato-y garlicy flavor....Super YUM!

I had 14 wing parts and used 2 bags of this sauce (I really only need 1.5 bags...but what was I going to do with the remaining 1/2 bag??). Instructions below:

1. Rinse wings and pat dry
2. Sprinkle with pepper to taste (you won't need salt as the sauce is already salted, unless you have gi-ganta-normous wings!)
3. Sprinkle with garlic powder
4. Put the chicken in a ziploc bag (or a bowl...I like to marinade in ziploc bags so I can just throw the bag in the fridge).
5. Add the tomato garlic sauce
6. Add a couple of dashes of sesame oil
7. Marinade overnight
8. Bake in the oven at 350 (30 minutes for wing parts, 45 for large whole wings)

That's it....way easy! Stay tuned for more recipes! As always.....stay consumed!