I love a good challenge in the kitchen, especially when it crosses over into the realm of unfamiliarity or physical health. Keeping this in mind, I decided to make a batch of Chewy Chocolate Chip Cookies seeking out only gluten-free ingredients. When I couldn't find almond flour, I made my own. And yes, I checked and cross-checked labels, ingredient lists, and warnings, all to ensure that the final product was both tasty and edible to those with gluten allergies. After some tinkering, the resulting cookie reminded me of a chocolate chip cookie from a local cafe I enjoy - cookie success!
"I feel like having a dip...but not sure what, maybe hummus?" I said on the phone, weighing my options. I continued my thought and the response was "I can grab some before I head over, does that work?" No, no it does not, especially since hummus is so easy to make. "No, don't worry about it, I'll make some." With that, I ended the call, pulled out the ingredients, and set to work. Ever wonder why this dish is such an entertaining standard? No? Neither have I, though I have seen the packaged Spicy Garlic Hummus often and my mind wonders why not just take the few minutes to make it fresh, and make it better!
Remember the tangy flavor of a Deviled Egg, sitting on a serving platter at a barbecue? Remember trying to figure out who made them? Remember thinking 'wow, that either seems too hard or too easy'? Well, whatever the memory is, hopefully the ease of these Deviled Eggs make it worth a revisit. Deviled eggs are as simple as you want them to be, and to be honest, I have never put too much time into making them. I prefer mine creamy with a subtle tang AND a spicy kick. Sure, I could get more impressive by crisping bacon with a maple brown sugar and topping each egg with a nice little square, but a little paprika (classic to most barbecues I've attended) keeps with the simple theme and drives up the nostalgic ring. Enjoy!!
When a friend asks "what should I bring" - if it's easy enough, just buying the ingredients can make for a great social experience. A while ago a friend brought over Prosciutto-Wrapped Asparagus which became a hit for my dinner party guests. On another occasion I bought some low sodium bacon and created the essence of the same plate. As before, everyone loved it. Bacon-wrapped Asparagus can be a quickly made and quickly eaten appetizer that seems consistently favored to that otherwise lonely asparagus spear. Pair the two side-by-side, and you can see why: I'm already splurging with this mound of food, and this is both a veggie and a protein, so what's the harm? Whatever the choice justifying words are, invite a friend over, make a batch, test it out, and enjoy!!
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