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Tuesday Recap & Links

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This.week.is.hectic. Four words that clearly don’t do enough justice. I may be in and out this week with blogging. My career is slowly taking over my life and will be for the next couple of weeks. My plan is to work on the blog in my down time and/or this weekend. I apologize for my slacking lately. I declare this week as time to enjoy a (read: BIG) glass of wine and some quiet time when possible. Err— if only it was possible. I will try my best, don’t you worry!

As for now, here are a few recipes I am dying to try. One that I may or may not (busted: I totally am) making tonight with the boyfriend. I will be sure to document the process! Bon Appetit!

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Image & Recipe via

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Image & Recipe via

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Image & Recipe via

Mini Corn Dog Muffins

Image & Recipe via

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Image & Recipe via

And last but certainly not least for the choco-holics (like myself)…

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Image & Recipe via

Until next time… have a wonderful day!!

xx, MEB


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The Good Stuff

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Last night I had an impromptu night of cooking with my roommate & friend. We made, you guessed it, stuffed bell peppers. I have always been a fan of stuffed peppers. Something (err— everything) about them is just fantastic. I think it has something to do with the mix & match of meat, vegetables, and rice — all of these make a balanced meal in my mind. Not to mention, I love baking things. Is this weird? I would MUCH rather bake something than an other form of cooking. Its so simple and easy! Okay,  I understand that may have just qualified me as a lazy cook but whatever, the food turns out great and allows my kitchen to remain mess-free. Perfectly good justifications if you ask me. I have used the recipe from Let’s Dish before and once again, it was a complete success. Bon Appetit!

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Ingredients
2 tablespoons olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
2 cups cooked rice
4-6 red (or green) bell peppers
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Cut the peppers in half lengthwise and remove seeds and ribs.  Coat the pepper halves inside and out with about 1 tablespoon of the olive oil.  Place into a lightly greased baking dish.  In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft.  Reduce heat to medium and add ground beef; cook until beef is no longer pink .  Stir in taco seasoning.  Add diced tomato and green chilies, corn, beans and sour cream.  Stir and cook until heated through. Remove from heat and stir in cooked rice and cilantro.

Generously fill peppers with meat and rice mixture.  Cover and bake for 30-35 minutes, or until peppers are just tender.  Remove from oven and sprinkle with shredded cheese.  Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender.  Garnish with additional cheese, cilantro, avocado or sour cream, if desired.

* My friend brought over a side salad which included goat cheese (my favorite!!), shaved almonds, apples and a few other goodies. It was delicious!

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PS. Can you tell the difference in quality of photos? I used my dad’s camera that I talked about yesterday and I think the pictures are so much better. But I am a nerd and notice these things. Maybe I finally found a hobby? We’ll see!! Bare with me as I am still learning how to use it :) Enjoy your Wednesday!

xx, MEB


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Happy Thanksgiving!

| 1. Spiced Apple Cranberry Pie | 2. Chorizo & Andouille Cornbread Stuffing | 3. Salted Turkey with Citrus & Herbs | 4. Sweet Potato Casserole |

Do these all not look to.die.for?! I am overjoyed with the fact that today is Thanksgiving. I cannot wait to enjoy a wonderful meal with family and loved ones!! Enjoy the holiday and time away from school or the office. Put away cell phones, laptops and anything that connects you to the world. This is a time to be with family, blood-related or not. Have fun, eat lots, and most importantly…enjoy it! Bon Appetit!

May you have a wonderful and happy Thanksgiving! I’ll be back on Monday!

xx, MEB


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Hello, pumpkin!

I told you once and I’ll tell you again- I love foodgawker. Well for the umph-teenth time, foodgawker has prevailed and amazed me all over again. This time it is a pumpkin bundt cake (recipe below). When i first moved into my “big girl” apartment I obviously had to do the necessary kitchen supply shopping. When in a cute kitchen boutique in Dallas i came across a bundt cake pan. I had to have it. If you’ve never tried Nothing Bundt Cakes, you haven’t lived. They’re heavenly. Always moist and just enough frosting that will make you stop after two (maybe three) slices. So this was my mission. I figured it can’t be THAT difficult to create a bundt cake. However, after reading one of my recipe blogs, I realized I may not know what I just signed myself up for. How oblivious was I!?!? I thought i could just follow the recipe and bake it like a cake—ta da! Silly me. Apparently there is a science behind this tasty treat. One which includes perfecting the turning over of the cake while having it remain in one piece. Mine surprisingly turned out okay! Although, it wasn’t as easy as I had originally planned. It all tastes the same, right? Last time i posted pictures they weren’t the prettiest of the crop so I’ll stick to the professional ones this time. Let me know if you’ve cooked any pumpkin recipes this year so far. I’d love to try them! Oh and PS. the best part about this recipe was i had to buy very few ingredients. Most of the stuff I already had at home from my last baking extravaganza!

Pumpkin Bundt Cake
Yields 24 servings

Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt (optional)
2 1/2 cups granulated sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin
powdered sugar, for dusting

Directions

  1. Preheat oven to 350 degrees.  Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined.  Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan.  Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before inverting onto a wire rack.  Let cool completely and then dust with powdered sugar before serving.

Have a tasteful Wednesday!

xx, MEB


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Cook Your Way To The Top

It finally happened. I made banana walnut bread. If i say so myself, it was pretty frickin’ good. Not to toot my own horn or anything. The only issue i came across was getting the bread to cook all the way through to the center. I eventually kept going to smaller and smaller increments of time at the end…8 minutes..6 minutes…3 minutes and then finally without sacrificing the rest of the bread, it was done! It was great! I highly suggest you try it. Side note: as a personal preference, I left out raisins. I just didn’t think they were necessary. Here are my step by step pictures to go along with the recipe. That way, if yours doesn’t look identical to the professionals you shouldn’t fret because mine certainly did not. Never happens that way, does it?

and the finale!! tadaaa!!

Hope you have a fantastic Wednesday!!!

xx, MEB


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Happy (belated) Halloween!

| Pictures via Foodgawker |

I know Halloween was yesterday but in lieu of everything going on in the U.S., I decided to take a break. Today we will return to normal blogging.

This was probably one of my favorite holidays (aside from Christmas, of course). Pumpkins! Pumpkins! More Pumpkins! Now that I live in a big-girl-apartment my cooking has upgraded. Due to this recent upgrade, I have been wanting to experiment more in the kitchen. More specifically, with pumpkins! In weeks to come I think you’ll find that with the fall season finally arriving in Dallas I have found more reasons to bake with pumpkins/pumpkin flavoring. On another tasty note, Halloween gives me an excuse to buy candy for trick-or-treaters that will inevitably not come to my door. This always ends well for me because I have an abundance of candy left over…that happens to be all my favorite kinds. How convenient! On a side note: what did everyone dress up as last night? Please share your costume ideas!
Have a great Thursday!

xx, MEB


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Foodgawker Obsession: Banana Nut Bread

Today, as you can tell, I had planned to write about Banana Nut Bread. However, after buying my bananas last week…they are still not brown. Of course this would happen. Next week I’ll go to buy some for everyday use and I’m sure they’ll go brown in four days or less—figures. Below is what I intended on telling all of you concerning my Banana Nut Bread obsession. Go ahead and read but Ill be sure to post my own pics once the bananas turn brown enough and I am able to make my own! Looking forward to my tasty treat!

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Lately, I’ve had the urge to bake. You name it, I’ve want to create it: cake balls, traditional but always delicious chocolate chip cookies, chocolate chip pumpkin cookies– really anything pumpkin… the list goes on and on. But this week, my desire is solely focused on one thing: BANANA NUT BREAD! I have never made a bread and the boyfriend has reservations on my need to conquer the recipe…. he suggested I taste-test it before he does. How kind. But regardless, banana nut bread it going to be this week’s Foodgawker Obsession.

The recipe look pretty easy to follow (i always love recipes with pictures!) and doesn’t require too many ingredients…I’m on an entry-level income…it doesn’t exactly fulfill a 20-ingrediant recipe. If you ask me, the only thing that should have more than 10-ingredients in one recipe is soup…preferably a dang good tortilla soup if we’re getting technical.

The recipe is from … you guessed it…Foodgawker but originally its from Natasha’s Kitchen! Bon Appetit!