Did you know that we cater?
Wow your guests with our popular lobster & crab cakes topped with a flavorful bavarian mustard sauce. For more info on catering options, call us at 727-538-5768.
New item for your lunch rotation: The BBQ Chicken Cobb Salad 🥗
We want to send a HUGE thank you to everyone who made our 5th Annual Ramenfest such a success yesterday! Congratulations to our People's Choice Award Winner @momotarochicago
, and our Judge's Choice Winner @monteverdechi
! Lastly, we are so thankful for the participation of Chicago's most talented chefs, the support from each of our amazing sponsors, and most of all, House of Suntory @suntorywhisky
for making this past Sunday possible! We couldn't have done it without all of you. Keep an eye out for event photos in the upcoming weeks, and we can't wait to see you all again next year! #Ramenfest2019
You should make this for dinner. And lunch. Maybe breakfast too. It’s just that good. #mutterpaneer
(with basmati rice and sweet pepper mint salad) how to in stories. Enjoy!
A lot of people ask me how I learned to cook or why I became passionate about food? I don’t have a culinary background and I don’t have some cute story about a family member teaching me. My mom actually jokes and says “you couldnt boil water” 😬 I was never into cooking or good food in general until I was about 22. Everything I taught myself.. and I’m still learning new things daily. I’m no Giada but I think I can whip up some tasty stuff👩🏻🍳
These days I’m fascinated by food.. whether it’s a cooking show, chef, restaurant, all of it interests me - and I do think I would have found this passion much earlier in life if I didn’t spend so much of my life afraid of certain foods. I spent years eating lean cuisines and lame low calorie meals. How could you be passionate about food when that’s your lifestyle? Food wasn’t fascinating to me, it was stressful (key word.. “was”)
I have never felt the food freedom I felt this past year. It was the first time in a very long time I didn’t combine food with guilt.
I will always enjoy my healthy foods but lately, I feel like life is short and I want to choose living life and celebrating instead of food guilt and worrying about every calorie that goes into my mouth. Oh, and also it’s my job to be thinking about, creating, and testing food so yeah.. food guilt, you’re gone for good✌🏼
This Chicken Meatball Soup is NEW on the blog today! It’s delicious and satisfying. And I’m also hoping it has magical healing powers, because this morning I fell HARD on the ice and managed to break my arm. Feeling all the stresses right now. This is gonna be a fun next couple of weeks without the use of my left arm. Ugh. Anyway. I have no good segue from that story, so just go and make this soup. Link in my profile for the full recipe. https://www.floatingkitchen.net/chicken-meatball-soup/
My wildest matcha latte dreams came through this weekend ✨
No more sad desk lunches. Bring the office to us for a private lunch event. Schedule yours at the link in bio.
I went a little overboard on green with edamame cauliflower soup. And that’s not a bad thing! This vegan soup is smooth and light, but manages to be very filling. Recipe link in profile.
“The only way to dine is with wine! Get your drink on with us and celebrate National Wine Day!” -Brad Wermager, Director of Wine & Spirits. Click the link in our profile for Brads top 5 winter wine picks to stay warm! 🍷
Last nights dinner, Lentil, Homemade ‘Sausage’ & Kale Braise. I love making this dish because it always gets the kids sitting around the table willingly slurping up kale. A great sight 😊
Wholesome, delicious and surprisingly simple to make. Served it with a zingy Shaved fennel, rocket, cucumber & orange salad.
P R E P P I N G L E N T I L S
OR use 2 drained cans lentils
3/4 cup dried puy lentils (sometimes labelled French Style Blue lentils), or whole red lentils
small chopped onion
P O R K ‘S A U S A G E ‘
500g best pork mince with some fat
3/4 tsp ground coriander seeds
3/4 tsp ground fennel seeds
1 tsp salt
4 tbsp bread crumbs
Small minced garlic clove
T O M A T O S A U C E
1 onion finely diced
1 garlic clove, minced
1 can @muttipomodoroau
2 cups of homemade chicken stock or water
Place lentils, onion & garlic in saucepan. Cover with water and cook for about 25 mins or until just done.
While lentils are cooking place pork in mixing bowl and season with the salt & pepper. Add the rest of the ingredients. Mix and form into 10cm "sausages". Makes about 10.
Add 2 tbsp olive oil & brown ‘sausages’, then remove from pot.
To make tomato sauce, add 1/4 cup olive oil and cook onion & minced garlic until soft and sweet, about 10 mins. Add stock or water, can tomato and bring to gentle simmer. Cook for about 20 mins, developing the flavour. Next, add the browned pork, drained lentils as well as 4 roughly torn Tuscan cabbage leaves or kale and cook on low heat for about 35-45 mins.
#dinnerinspo #familyfood #guthealth #resistantstarch #lentils #eattheworld #f52comfortingveggies #homecooking
Like pink? Like gin? 💗🍸 Then this East Anglian gin brand is for you!
), on the UK’s most popular ‘pink’ brands, creates delicious pink gin, steeped in sweet raspberries which gives it its famous hue and a subtle fruitiness! 😋 Thankfully, the raspberries don’t just go in the bin afterwards - goodness, no! 😉 Those gin-soaked rascals go straight to Pinkster’s subrand Hedgepig (@fruityhedgepig
), who use them in their delicious range of gin jam and lip-smacking liqueurs, made from local fruit 🍓
What’s more, 50p from every Hedgepig sale is donated to the British Hedgehog Preservation Society - what more could you want?! 🦔
What’s your favourite ‘pink’ gin?
📸: @pinkstergin @fruityhedgepig
Did you know that in addition to Presidents’ Day, Monday, Feb. 19th is also National Drink Wine Day? Who knew? - come celebrate with us at @modacbus
COD & BUTTERBEANS .
The warmth of a stew but with a nice, light piece of cod. .
Serves 2 .
2tbsp olive oil
1 onion, chopped
200g kale or spinach
1tsp smoked paprika
400g butter beans, drained and rinsed
2 chunky cod fillets
1tbsp plain flour
1. In a high sided frying pan over a medium heat add 1tbsp of oil and sweat the onions for
5 minutes, add the paprika, stock and butterbeans and allow to simmer gently
2. In a frying pan add 1tbsp of oil and allow to heat gently while you dust the fish with the
flour and seasoning. Place the cod fillets into the pan and fry on both sides for 3-
4minutes, add the butter once you turn the fish and continue to baste
3. Stir the kale or spinach into the butterbean mix and heat through, place into bowls and
top with fish!
Because I’m a basic-ass millennial I made a superfood smoothie bowl for lunch!! So many healthy things packed into this bowl including:
✨ground chia seeds
Back home, back to my boys and back to SO much snow I can’t even...
Also back to my studio today while Wrennyn naps, playing around with my newly made backdrop and some smoothies because this enjoyed A LOT of tacos and margs in Palm Springs ..
One of the big things I took away from @photonative
this past week was the importance in creating for yourself. I often get so caught up in creating for the blog, or for clients, I rarely ever create just for myself. Thanks to some inspo from @thepaperdeerphotography
And her Pink Dress project, I’m going to start a little project of my own and get familiar with my Dad’s old film camera 📷 ..
Creative Frands - What do you do that’s just for you?
#createcultivate #photographer #filmphotography #fujifilm #photonative2019
Para celebrar los 3 añitos de Ivet sus padres le montaron una fiesta Frozen, y nosotros nos encargamos de las galletas💙!!
Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life—and travel—leaves marks on you.
The hummus here is indeed incredible but what I’m totally fascinated by is the tahini. Never tasted such an intense and zesty tahini in my life ! How am I going to recreate this home?
ad Everyone has different taste in coffee. My taste in coffee is pretty unique. Of course, I make it in several ways, depending on what taste I want. I partnered with @Folgers
to show you how I make my own cold brew using their most delicious, smooth and distinct Folgers® Coffeehouse Blend which is absolutely perfect for french press and cold brew.
I got this phenomenal coffee @Publix
*Save $1.00 on ONE (1) Folgers® Coffee Item at Publix until 3/18/19
#BrewingForComfort #folgers #publix
6 tablespoons Folgers® Coffeehouse Blend
16 fl oz Filtered Water
Cream and sweetener as desired
1. Add coffee in the French press, then add a splash of water to wet the coffee.
2. Mix the coffee to wet it throughout and pour the rest of the water. Stir again!
3. Place the top of the French press on, but do not press it down, just lay it on the top.
3. Transfer the French press to the fridge and allow it to cold brew for 12 to 24 hours. The more is in the fridge brewing the taste will be stronger. If you do not prefer stronger coffee than you may drink it after 12 hours.
Usually, I make another batch as soon as I am done with the coffee.
Did you ever know that you're my gyyrooooo? True fact, these Lamb Meatball Gyros with Roasted Potato Wedges are the wind beneath my wings (stay with me here, I'm a parent, corny jokes are my EVERYTHING).
Yet another true fact, did you know there's a difference between baking and roasting? Before I learned how to cook, this was one of the things I would never have guessed, although I was pretty sure there was an oven involved there somewhere. Learning basic techniques is one of the first things you learn to master as a future confident cook, because it gives you the flexibility to cook with any ingredients you have on hand, even without a recipe. I teach eight basic techniques in Dinner School, from stocking a pantry to knife skills, steaming, baking, roasting and more. You get a month-long meal plan that walks you through seven meals a week (do just two or three, or do all seven, I won't judge!), each building on the last so you won't have to use any technique you haven't learned yet. You literally can't fail--and you can run through Dinner School as many times as you like! Dinner School students get lifetime access to the program, so you can do it at your own speed. I'm so excited that we're getting closer every day, can't wait to drop the Spring Meal Plan so you can try these meatball gyros for yourself. They’ll make you a dinner hero at your house for sure! 🤣
Fried Saint Peter Fish fresh from the Sea of Galilee 🐟 which by the way is not only at its lowest level in over 100 years but also it’s salinity is increasing - what if this lake was to disappear in our lifetime? So much history here!
Jersey Trivia Time! Which U.S. President was born in the Garden State? Answer in the comments and we just might reward your mental athletics with some delicious sauce. 👏 😉
PINK PITAYA AND ACTIVATED CHARCOAL NICE CREAM with frozen berries 💕 @sweetcoconutdiaries
Check out our range of eco-friendly coconut bowls and utensils at www.BuddhaBowls.Org (link in bio!)
Were thrilled to be named in @wine_spectator
Restaurant Awards for our selection of Spanish wines. Congratulations to wine director Gabriela Davogustto, and the other outstanding restaurants on this list!
Caesar Salad with gem lettuce, grilled radicchio, romanesco, aleppo pepper, croutons, parmesan.
🍊🍋Mondays are for juicing.🍊🥕
NEW DISH 🚨 Soy Ginger Chicken with crispy rice noodles, candied peanuts & green onions
Had niece for dinner yesterday and I decided I will do grilled chicken.
What you see is prepped half chicken pieces ready to go into the oven.
I mix with soft butter , curry powder, garlic powder, onion powder, paprika pwd, cayenne, salt pepper, dried thyme etc and rub I to the chicken.
In the baking tray I also add chunky pieces of onions, couple of whole garlic, thyme, if I had rosemary I would have added that too and then drizzle olive oil and also butter pieces on top and bake in the oven for 40 to one hour.
The baked garlic taste so good and I love them and usually I will be the one who eats most of them although I do tell Hans better eat garlic too so that I don't get complain from him saying I am smelling to garlic 😊😊
Served with a green salad and pan fried potatoes with bacon.
#foodphotography #foodgwaker #buzzfeedtasty @foodtalkindia #hautecusines #foodgrams #foodandlife #chicken #food52grams #thecookfeed #thefeedfeed #thekitchn #bbcfood #goodfood @ndtv_food @nytcooking #foodandwine #saveurmag #indianfoodblogger #belgiumfoodblogger #foodblogger #foodandlife #bakefeed #baking #rawfood #rawchicken
Craving a Turkey BLT for lunch.❤️
Honey Churros for the soul 💕💕
If you are having one of those hard beginnings of the week, let me tell you that these honey churros are the best cure, to make these I add honey to the churro dough (very similar to choux pastry). The honey forms gorgeous crispy bubbles on the surface of these churros when fried , plus that honey flavor comes through in every bite, add Mexican fresh vanilla in the dough for even better taste.✨✨
These are Lily’s favorites and I love how she helps and she is very particular about how she coats them in sugar, doing one by one😍.
And hope that you do too , you can find this recipe on my blog, I’ll update the link on my profile so u can find the recipe in a click.
Have a nice beginning of the week❤️ #ilovechurros #mexicanabroad
The power of juicing.
I started year’s ago with Jay Kordich’s book—it truly is a juice person’s “bible”. .
Timeless recipes, rationale, juicing for health tips, & simply lots of wisdom.
Because I love cookbooks (for their photography and styling 😛 above all), I still am inspired by Pressed Juicery’s fabulous book as well.
It’s divided into 3 parts: juicing, recipes, and cleansing. Lots of great recipes, information, and education packed in this book as well!
Both great to add to your collection.
• Galletas de mantequilla
• Glasa real de vainilla
Working on a gluten-free version of these bad boys today, and I gotta say, I didn’t think it would be so easy 😎 Muffins came out super fluffy and moist! Look out for the recipe soon! 💛
PS - these are the Healthier Zucchini Choc Chip Muffins from my blog
Made my way through the sandwich section of @chrissyteigen
’s ‘Hungry for More’ cookbook (well, not the entire section but enough). This *may* have been my favorite chapter so far.
Head to the blog for a quick recap and a recipe. #hungryformore #hungryformoore
Today I have been told that it’s International Drink Wine Day. So even if it is Monday, let us toast to a beautiful week! @kaai13denhaag
🖐🏻 of these, please. Thank you. 🤤
Today, 54 years ago, The Gambia gained its independence from the British. We commemorate this day with a delicious helping of Chicken Domoda/Maffe.
Maffé or Domoda are interchangeable names for the national dish of The Gambia (famously nicknamed the smiling coast of Africa) – due to the friendly and generous spirit of its inhabitants.