Tag Archive : Lunch

Pre-Happy New Year! It’s the end of 2017, and before we hop on a plane to begin our foodie adventures in Europe (follow me on Instagram for frequent moments of food envy), I wanted to share my last DFW restaurant meal of 2017 — Beto and Son at Trinity Groves — you’ll want to check this out. (more…)

Today was the first day in a week where the sun was shining and there were no clouds in sight. What better way to take advantage of the break from all the rain than with some simple grilling?!

Ma has been asking me to repeat this stuffed baby bell pepper recipe since I made it a few months back, and instead of broiling the peppers like I did last time, I put a new spin on it by placing everything on the grill. It’s quick and easy with minimal prep time.

Grilled and Stuffed Sweet Baby Bells
2 Chicken Breasts (boneless preferred)
1 Garlic Clove
1/2 Onion
2 tsp Knorr Caldo de Tomate OR Knorr Caldo de Pollo (bouillon)
1 Bag of Sweet Baby Bell Peppers
1 4oz Soft Goat Cheese
8 oz Shredded Cheddar Cheese (1/2 of a 16oz block)
Zest/Juice of a Lime
Paprika
Cumin
Pepper
Garlic Powder
Salt

Place chicken breasts in a pot, cover with water, and add garlic, onion, and bouillon. Bring to a boil, reduce and let simmer until chicken is cooked through, approximately 20 minutes for boneless chicken, longer for bone-in.

While chicken is cooking, start to heat up the grill and then split each baby bell pepper lengthwise and remove the seeds, creating a pocket to fill.

Once the chicken is done, remove from pot and set aside in a large bowl to cool. Shred the chicken using two forks, separating all the meat and removing any bones (if using bone-in chicken).

Add to the cooled, shredded chicken, the goat cheese, shredded cheddar, and zest and juice of one lime. Season the mixture to your taste using paprika, cumin, pepper, and garlic power – mostly equal parts. Mix thoroughly and then salt to taste.IMG_1725

Take the seasoned chicken and cheese mixture and gently fill each sweet baby bell pepper side generously but without mounding the top. Be sure to get into every corner of the pepper to avoid empty pockets.

Depending on your grill, gently place the stuffed baby bells onto the grill, being careful they don’t fall through. Smaller grill lines can be used to help support the baby IMG_1738bells by lining them up parallel to the grill lines without falling through. Use your judgement, and if your grill is too wide, use foil on the grill to avoid any peppers from falling through.

Once all on the grill, close the lid and let heat through, approximately 10 – 15 minutes. Check at least once half way through to ensure the grill isn’t too hot. You can also stuff large peppers, but they must stay on the grill for at least 20 minutes to cook through at medium-high temperature.

Get you a glass of some refreshing sangria, a cold beer, or a tall glass of lemonade, sit back and enjoy popping in those cheesy, sweet bites of deliciousness while you soak up some sun. I know that’s exactly what I did today and loved every second of it!

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IFBC - omgsdfwfood - Straight Outta Day 1As a great, prolific writer once said, “Today was a good day.”

I may not be “Straight Outta Compton,” but I am straight outta the first day of the International Food Blogger Conference (IFBC) in Seattle, Washington, and it was pretty darn awesome.

For the last six years, Foodista has held this conference for food bloggers everywhere, focusing on writing, food, and technology. And, this is the first year I’m participating in this phenomenally food-centric gathering.

In addition to the conference, I’m also finding some time to hit a few hot spots in Seattle to check out what the locals enjoy on a day to day. Yesterday, I made it to Stateside and Altura, two amazing visits which will get their own features soon, and today, I swung by Purple Cafe and Wine Bar before heading out to my first event with IFBC.

Purple Cafe and Wine Bar - IFBC - omgsdfwfood - Fig and Gorgonzola Pizzetta
Taking the suggestion of my server, Jessica, I opted for the trio lunch plate that featured a beautifully created fig and Gorgonzola pizzetta, along with a butternut squash soup and a strawberry and goat cheese salad. I love figs and am a huge fan of pear and Gorgonzola flatbread; so, I knew this was going to be a winner. This pizzetta was out of this world. The buttery crust was perfectly crisp on the outside and nice and chewy where it counted. It was the perfect way to start my day’s adventures.

Miele USA - Cooking - IFBC - omgsdfwfood

 

Now, while tomorrow marks the first official day of conference sessions, today featured a few excursions for the attendees. My particular group went to the Miele USA Showroom for a hands-on cooking class featuring their top of the line appliances, including an induction cooktop which we were able to utilize during the class. Their sleek, German-engineered, stylish ranges, coffee centers, wine refrigerators, and dishwashers were front and center during our class and proved to not only be appealing but functional.

Miele USA Showroom - Seattle - IFBC - omgsdfwfoodOur group was split into five separate stations where we each made a different dish following Miele recipes while being led by our Miele cooking instructor, Mary. Group number two was where I landed, and I was paired up with Suki, a “super duper fantastic” blogger out of San Francisco who joined me in our take on Pasta e Fagioli. I say, “our take” because we put our own twist on the recipe that may or may not have included adding an entire can of tomato paste to the mix versus a few tablespoons. Whatever the case, the soup rocked, and everyone thought it was a hit!IFBC - omgsdfwfood - Miele USA Cooking Event Food - Paella Souffle Pasta Fagiole Burger Steamed Bun

 

Together with the rest of our larger group, we created Paella, Steamed Pork Buns, Sliders, Greek Salad, and Gruyere Souffle, a feast fit for kings and queens! Everyone did an incredible job and seemed to truly enjoy our outting at Miele. Now, plenty of food later, it was time for another amazing event, registration and the gift suite expo featuring local restaurants and food businesses.

IFBC - Salumi Seattle - Batali - omgsdfwfood

 

Now, for me, the highlight of the gift suite expo was meeting the incomparable Armand Batali, father of famed restaurateur and Food Network icon, Mario Batali. Armand, who is actually an icon in his own right with Salumi Artisan Cured Meats in Seattle, was sampling four different salumis, fennel being the featured one in the pic. Not only was the salumi phenomenal, but Armand was, once again, an absolute delight. I’ve actually stood in line for hours to indulge in one of his handcrafted sandwiches made at Salumi, nearly missing my flight many times because I NEEDED that sandwich!

International Food Blogger Conference - omgsdfwfood - The Echo Devils

 

In addition to the ridiculous amount of goodies received, we had the absolute BEST “background” music by this funkalicious Rockabilly group named The Echo Devils. These guys were on FIE-uh! I’m talking blues, funky fab, James Bond groovy jams that took the event to a whole new level.

 

Lark Seattle - Fig Puff Pastry Tart - IFBC - omgsdfwfood

 

Now, if all that wasn’t enough, I decided that I would top off the night with a visit to Lark, one of Seattle’s best restaurants that features local ingredients from the very best artisans, produce growers and foragers in the Seattle area. Chef Sundstrom has truly hit his stride at this new location off East Seneca. While my particular service experience was initially questionable, they were quick to resolve any issues, and the food was never in question. From start to finish, the dishes were sheer perfection. Ending the night with a delectable black mission fig puff pastry tart was the absolute highlight of the evening… Told you I was a fan of the fig.

I can’t wait what Day Two has in store…

Note: While all IFBC posts are completely written based on my own experience and opinion, I was offered a discounted rate in exchange for three general posts about the conference.

omgsdfwfood - Poblano rice

Since 2009, food lovers, bloggers and the like have convened at the International Food Bloggers Conference (IFBC) to explore food, writing, and technology, all while indulging in some of the best wine and food anyone can find at a conference. This year, I am partaking in the fun and leaving Bear and Poblano and Onionthe cats to fend for themselves for a few days. To ensure the refrigerator doesn’t grow something funky, I decided to create a lil’ something from what we had already in the fridge and leave a good meal behind.

I started out with a large onion and three beautiful Poblano peppers just hanging out ready to be consumed. I French cut the onion and julienned the Poblano, then added about six large cloves of chopped garlic to the mix.

omgsdfwfood Poblano and Onion WellIn a large skillet, I heated up a tablespoon of vegetable oil on medium high heat and then added the mixture to sautee until the onions started to get translucent and the Poblanos became relaxed.

While that was going, I chopped a couple of chicken breasts into bite size pieces and then seasoned the chicken with Knorr Caldo de Pollo (chicken bouillon a la Mexicana), cumin powder, and garlic powder. I didn’t add salt omgsdfwfood Poblano Arroz con Pollobecause the bouillon has loads of salt. Once the onion and Poblano mixture was nice and tender, I created a well in the center of the pan and then added the chicken to the center. After the chicken began to start browning on one side, I stirred it all together and created another well.
This time, I added 3/4 cup of white rice to the well and allowed each grain to be coated with some oil and to be toasted up nicely. Once the rice started to turn from opaque to a solid white, I went ahead and combined everything together, making sure to scrape the bottom of the skillet to lift up any fond (yummy tasty bits that get stuck to the pan when cooking).

omgsdfwfood Poblano Arroz con Pollo2In a measuring cup, I added the remaining Poblano Arroz con Pollo3smoky salsa I had made a few days ago, along with two tablespoons of table cream, making about 1 cup of liquid and then added hot water to the mixer to make it just over 1 1/2 cups total. You can use tomato sauce, chicken stock, or even use some of your favorite jarred salsa that you have on hand, as long as it totals double the amount of rice. I simply used what I had on hand. I added the liquid to the skillet and combined well, scraping the bottom of the skillet once again to incorporate that delicious fond.

omgsdfwfood Poblano Arroz con Pollo4Immediately, I covered the skillet and reduced the heat to medium low and left to simmer covered for 25 minutes. Whatever you do, DO NOT remove the lid. The key to perfect rice, alone or with a protein or veggies, is to start on medium high, then add one part rice to two parts liquid, let come to a boil, immediately cover and reduce to medium low for 25 minutes completely covered and undisturbed. You will have perfect rice every single time – we can both thank my cousin Normie for that tip. It changed my rice game forever. I even usually just cut the heat off once the time is up and leave it covered until ready to serve. Best rice advice, I’m telling ya. Check out this rice from a few meals ago. ——–> Right!?!omgsdfwfood Perfect Rice

Once the Poblano Arroz con Pollo was done, I sliced a few salad or cherry tomatoes for a pop of color and freshness. Now, I can enjoy the IFBC knowing Bear has some amazing Poblano Arroz con Pollo to devour!

omgsdfwfood Poblano Arroz con PolloI can’t wait to share what I discover at the conference. From what I understand, we’ll enjoy an amazing tasting of Seattle’s very best restaurants, specialty shops and more, and if that isn’t enough, I have tons of restaurant visits planned… Seattle, here I come!