A friend of mine recently told me that it is fun to experiment in the kitchen. He told me that instead of following recipes and then making it a little my own, to simply go in the kitchen, throw things together and see how it works. Oh my. It was wonderful. I was lucky with my first shot of winging it in the kitchen. Needless to say, I enjoyed it so much, I will be doing this a lot more. This was my first try at alfredo sauce. I was at a disadvantage because, well, from what I know about alfredo sauce, I didn't have a lot of the ingredients. But, alas, I decided to try to improvise, and ended up with something I know my boyfriend is going to request often, and will be something I serve to my kids some day.
Ingredients:
1 cup of milk
1 tbsp of olive oil
1 cup of butter
Seasoning (I used garlic salt, pepper, salt, and rosemary)
1/4 cup of grated parmesan cheese
1 cup of grated mozzarella cheese
1 tbsp of flour
As you can see, I didn't use cream, cream cheese, or stock. I didn't use oregano, and barely used any parmesan cheese. But still, it turned out WONDERFUL!
Directions:
1. Put olive oil and half of the butter in a saucepan and while butter is melting, add seasoning of your choice.
2. Add the rest of the butter and your milk and stir together until butter melts. (While you're waiting, if you're like me and like to buy blocks of cheese and grate them yourself, now is the time to do that).
3. Add your parmesan cheese and start to simmer your sauce.
4. Whisk it for about 8-10 minutes while it starts to thicken up.
6. Add the mozzarella cheese and whisk until it is melted and thick.
7. You can add a tbsp or so of flour if your sauce still isn't thick enough for your liking.
8. When it is thick, remove from heat and serve over your meal of choice.
I made this meal with some breaded chicken baked in the oven and some penne. I used store bought pre-breaded chicken, but next time I'm definitely going to try it with my own breaded chicken (for a recipe, see my previous blog). It took only 30 minutes to make everything. I hope you enjoy!!
Thursday, June 28, 2012
Friday, June 22, 2012
Let's Make a Mess
 |
| What my mess looks like during scrambling |
Ingredients:
2 potatoes
4 slices of ham
1 block of cheddar cheese
8 eggs
1/4 cup of milk
Butter/oil
(You can also add peppers, a different type of meat, etc.)
Directions:
1. Peel and dice your potatoes. If you cut them smaller, they will boil faster. Some people like to grate their potatoes as well, so they are more like hashbrowns. Boil your potatoes for about 8-10 minutes until soft enough to put a fork easily through them.
2. While your potatoes are boiling, cut up your ham into small pieces and start to saute it in a big skillet. Break your eggs and add the milk, with a little salt and pepper and whisk as if you are making scrambled eggs. Dice your peppers or other ingredients you plan to add.
3. When the potatoes are finished, strain them and toss them into the skillet with your butter or oil and begin to brown them to your liking. At this point you can also add your diced peppers.
4. When the potatoes reach the level of brown you like, pour the scrambled eggs over top and sprinkle your cheese. I like to let the bottom cook for a fair bit before flipping it over and cooking the other side like an omelet. The less you mess with your eggs the fluffier they will be.
5. When both sides are relatively cooked, break the eggs up and make sure that your ingredients are mixed evenly. You want your eggs to look like they are scrambled (or else it would be considered a frittata.)
Voila, you have a nice mess that will feed 2 hungry men. Enjoy!
Tuesday, June 19, 2012
Simple Breaded Chicken
I have been so busy cooking so many good items to blog about recently, that it seems I haven't even had time to blog about them! So for my readers, I apologize. Luckily, I've been taking notes. So I will go back to the first meal I planned to write about which is a very simple breaded chicken that takes about 10 minutes of prep time and then 20 minutes of baking time. It was the perfect timing for me to prep some noodles and green beans in the meantime and supper was done in half an hour!
Note: When I say this is simple, I mean it.
I tend to like breaded chicken. I see recipes for it all the time, where people suggest frosted flakes or other assorted tricks, but I find there is nothing better than bread crumbs for me. I like to buy the plain bread crumbs and season them myself. My boyfriend tends to give me pretty generic comments about my food. He always tells me it's good, and if I ask him more questions I can get out of him what he enjoyed and what he didn't. A friend of mine has told me, "As long as it looks good and smells good, a guy will eat it." My boyfriend always comes back and devours the leftovers and when we have guests over they always seem pleased. So, imagine my shock when I whipped up this simple breaded chicken and for the first time, my boyfriend made several comments about how good of a job I had done with dinner. I was beaming, so I figured I'd share the wealth for other beginners out there.
Prep time: 10 minutes
Cook time: 20 minutes
What You'll Need:
1/2 cup flour
2 eggs
1/4 cup of milk
Breadcrumbs
Assorted spices
Parmesan cheese *optional*
Chicken breasts
Directions:
1. Preheat the oven to 325 degrees.
2. In a bowl, whisk together eggs and milk.
3. On a plate, scoop some breadcrumbs and add your spices. I added 1/4 cup of parmesan cheese too to add a little additional flavor. (I am a firm believer that everything is better which cheese)
4. Dip the chicken breast into the egg/milk mixture and coat it, then put it down on the bread crumb mixture, roll it around and coat it. Then place in a lightly greased or non-stick pan. Continue with other chicken breasts.
5. Bake for 10 minutes, and then remove from oven briefly. Cut 3 small but deep slits into the chicken breasts to ensure that the chicken will cook the whole way through (You can also cook the insides fully if you cover the top of the pan when you put it in the oven.) Cook for the remaining 20 minutes.
Voila! That doesn't seem so hard, does it? The nice thing about using the bread crumbs is, like I said, you can add your own seasoning. It wasn't crunchy, but had that yummy comfort-food taste. This would go great with chicken parmesan as well, all you need is to pour some marinara on top and melt some cheese over it in the oven. It was simple, but tasted delicious! I will definitely will be doing this again! Hope you enjoy!
Note: When I say this is simple, I mean it.
I tend to like breaded chicken. I see recipes for it all the time, where people suggest frosted flakes or other assorted tricks, but I find there is nothing better than bread crumbs for me. I like to buy the plain bread crumbs and season them myself. My boyfriend tends to give me pretty generic comments about my food. He always tells me it's good, and if I ask him more questions I can get out of him what he enjoyed and what he didn't. A friend of mine has told me, "As long as it looks good and smells good, a guy will eat it." My boyfriend always comes back and devours the leftovers and when we have guests over they always seem pleased. So, imagine my shock when I whipped up this simple breaded chicken and for the first time, my boyfriend made several comments about how good of a job I had done with dinner. I was beaming, so I figured I'd share the wealth for other beginners out there.
Prep time: 10 minutes
Cook time: 20 minutes
What You'll Need:
1/2 cup flour
2 eggs
1/4 cup of milk
Breadcrumbs
Assorted spices
Parmesan cheese *optional*
Chicken breasts
Directions:
1. Preheat the oven to 325 degrees.
2. In a bowl, whisk together eggs and milk.
3. On a plate, scoop some breadcrumbs and add your spices. I added 1/4 cup of parmesan cheese too to add a little additional flavor. (I am a firm believer that everything is better which cheese)
4. Dip the chicken breast into the egg/milk mixture and coat it, then put it down on the bread crumb mixture, roll it around and coat it. Then place in a lightly greased or non-stick pan. Continue with other chicken breasts.
5. Bake for 10 minutes, and then remove from oven briefly. Cut 3 small but deep slits into the chicken breasts to ensure that the chicken will cook the whole way through (You can also cook the insides fully if you cover the top of the pan when you put it in the oven.) Cook for the remaining 20 minutes.
Voila! That doesn't seem so hard, does it? The nice thing about using the bread crumbs is, like I said, you can add your own seasoning. It wasn't crunchy, but had that yummy comfort-food taste. This would go great with chicken parmesan as well, all you need is to pour some marinara on top and melt some cheese over it in the oven. It was simple, but tasted delicious! I will definitely will be doing this again! Hope you enjoy!
Monday, June 11, 2012
Easy Hors d'oeuvre
Nigella Christmas: Food, Family, Friends - Cooking, Food & Wine
My neighbor Ashley threw a great dinner party and was always smart about finding great yet easy recipes to impress. She taught me this simple hors d'oeuvre that I have used several times since and have always gotten a great response.
Ingredients:
A few loafs of skinny, crunchy French bread
Assorted lunch meats
Assorted blocks of cheese
Assorted peppers
Directions:
1. Slice the skinny loafs of French bread into little slices.
2. Cut up the peppers, lunch meats, and cheese as well.
3. Create mini sandwiches, with different mixtures of peppers, cheese, and meat. You can use some without meat, some without cheese, and some without peppers, depending on your guests taste.
4. Preheat oven to about 300 degrees, and then place the mini sandwiches onto cookie sheets, cook about 5-10 minutes until they are warm, and cheese has melted.
When I make these sandwiches, I prefer to grate the cheese over top, especially if I am going to use a stronger type of cheese. I also like to butter the bottom of the sandwiches before they go in the oven.
As I said, it's easy. And it's easy to make 50-100 of them depending on how many guests you expect at your party. Finally, it's cheap. You could easily create 50-100 of these mini sandwiches for under $20. I hope you enjoy, I know my guests always do.
My neighbor Ashley threw a great dinner party and was always smart about finding great yet easy recipes to impress. She taught me this simple hors d'oeuvre that I have used several times since and have always gotten a great response.
Ingredients:
A few loafs of skinny, crunchy French bread
Assorted lunch meats
Assorted blocks of cheese
Assorted peppers
Directions:
1. Slice the skinny loafs of French bread into little slices.
2. Cut up the peppers, lunch meats, and cheese as well.
3. Create mini sandwiches, with different mixtures of peppers, cheese, and meat. You can use some without meat, some without cheese, and some without peppers, depending on your guests taste.
4. Preheat oven to about 300 degrees, and then place the mini sandwiches onto cookie sheets, cook about 5-10 minutes until they are warm, and cheese has melted.
When I make these sandwiches, I prefer to grate the cheese over top, especially if I am going to use a stronger type of cheese. I also like to butter the bottom of the sandwiches before they go in the oven.
As I said, it's easy. And it's easy to make 50-100 of them depending on how many guests you expect at your party. Finally, it's cheap. You could easily create 50-100 of these mini sandwiches for under $20. I hope you enjoy, I know my guests always do.
Saturday, June 9, 2012
Cooking For Many
Food Network Magazine Great Easy Meals Cookbook
Recently I had three of my guy friends over for dinner. One of them is what I would consider a very healthy eater, while the others eat as they please. I ended up cooking a large dinner for them, and would like to share it with my readers.
To start off any large dinner, I like to write down everything that I am going to prepare and the times that I estimate each will take so I can get organized. I also like to estimate a little over, so that if something comes up I can use the extra time usefully. I was preparing Pot Roast, Ham Slices, Mashed Potatoes, Gravy, Salad, and a Homemade Strawberry Cake with Homemade Cream Cheese Icing. My outline looked something like this.
Potatoes
10 minutes-Peel
15 minutes- Boil
10 minutes- Mash
Gravy
15 minutes
Cake
20 minutes- Prep
30 minutes- Bake
1 hour- Cool
Icing
10 minutes- Prep
Pot Roast
10 minutes- Prep
2-3 hours- Cook
Ham Slices
10 minutes
Salad
15 minutes- Prep
After making the list, I was able to figure out the order in which to prepare everything. That list looked something like this.
2pm- Cake
3:30pm- Peel potatoes, put in bowl of water in fridge
4pm- Check on cake, remove from oven, set oven for new temperature, and begin to prep Pot Roast
4:30pm- Put Pot Roast in oven, Make Icing to cool in fridge, Prep Salad, put in fridge
5:30pm- Check on Pot Roast, change temperature, Ice Cake
6:15pm- Boil Potatoes
6:30- Mash Potatoes
6:45- Ham, Remove pot roast, Begin gravy
7pm- Food on table
I'm sure it seems a little intimidating at first, but as long as you're mostly prepared, and have your list ready, you'll be okay. The only issue I ran into the day that I was cooking was that I had recently moved and tossed my cake flour. It worked out fine though because I had one of my guests (who had requested the cake in the first place) pick up cake flour on his way down. I pre-mixed all the cake stuff, and made the icing as planned, and then put the cake in the oven while we were eating dinner. It worked out nicely because it was finished by the time we were done eating dinner, and while it cooled we had time to relax and give ourselves some more room for cake!
Now for the recipes:
Pot Roast
Ingredients:
3.5 lb Roast
Roughly 1 cup of flour
Salt, Pepper, Garlic Salt, and any other Seasonings you like
Bouillon Cubes (1-4 depending on how much gravy you want)
Hot Water (enough to cover the bottom of your pan about 1/2 inch high)
Directions:
1. Preheat oven to 250 degrees.
2. Mix seasonings with flour. Pour flour on a plate and place pot roast in flour, covering each side with the flour and seasonings. Then put in a large skillet and brown each side for about 2 minutes each.
3. Place bouillon cubes in bottom of your roasting pan and then pour in your hot water. Put pot roast in water and season again as you like.
4. Place in oven and cook for an hour. I flipped my pot roast and cut a few small lines into the pot roast to ensure the inside gets cooked, and seasoned the other side.
5. Change temperature to 350 degrees and cook the remaining time (1 hr 15minutes- 2 hours).
Mashed Potatoes
Ingredients:
1 bag of potatoes
Milk
Butter
Salt, Pepper, Garlic salt
Directions:
1. Peel potatoes. I used an entire bag because I knew the boys would be hungry but you can use 6-8 decent sized potatoes for enough for 4 people.
2. Cut potatoes into small pieces. The smaller they are the faster they will cook.
3. Boil a pot of water and add potatoes. Boil for about 8-10 minutes. Stick with fork and when the fork goes through the potatoes easily they are done.
4. Strain potatoes from water and add to a bowl. Add salt, pepper, and seasoning.
5. Add about a tablespoon of butter and about 1/2 a cup of milk. Blend with a mixer or a masher. Add butter and milk to reach desired consistency.
Gravy
Ingredients:
Bouillon cubes and water from pot roast
Flour
Directions:
1. Pour gravy from bottom of pan into a sauce pan.
2. Add a small amount of flour and mix with a whisk or fork. Allow the gravy to start to boil and thicken. Add more flour to reach consistency desired.
Strawberry Cake
I got the recipe for my Strawberry Cake here: AllRecipes.com
I made a few alterations to the recipe to help make it healthier, so I've included my own version here:
Ingredients:
2 cups sugar
1 3 oz package strawberry flavored gelatin
*1/4 cup of butter
*1/2 cup of Greek yogurt
4 eggs
2 3/4 cups sifted cake flour (the measurement is for after you have sifted the flour)
2 1/2 tsp baking powder
1 cup whole milk
1 tbsp vanilla extract
"Strawberry Puree"
1 lb container of fresh strawberries
3/4 cup of sugar
Directions: (These are off of the website, with my alterations with an asterisk (*)
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter *and Greek yogurt*, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree *For strawberry puree I simply cut up the strawberries into small pieces, added a few tsp. of water and the 3/4 cup of sugar and blended them together. I put the puree in a bowl and put in the refrigerator for about 1 hour instead of a day like some suggest.* Divide the batter evenly between the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Icing:
Ingredients:
2 packages 8 oz cream cheese
about 1 1/2 cups of powdered sugar
1 tsp of vanilla extract.
Directions:
1. Leave cream cheese out until room temperature. Place in bowl and add vanilla extract.
2. Portion in a small amount of powdered sugar and begin mixing.
3. Add powdered sugar until you reach the consistency and taste desired.
***After icing the cake, I thought to add a couple of slices of strawberry to the top to make it pretty, but I knew the boys wouldn't care.***
So there you have it. An easy way to prepare a decent meal, with healthy elements for hungry boys. I served the salad buffet style, cut up lettuce, tomatoes, and cheese and gave them assorted dressings and let them prepare it themselves, and added as little butter as possible to the mashed potatoes to help it be healthier. For me, the dish that needed the most help with being healthy was the cake, so I made sure to substitute some of the butter for Greek yogurt, a healthy alternative, that ended up making the cake very moist which made me happy.
The reactions: I personally thought the pot roast was a little tough for my taste, compared to my previous roasts, but the boys were quite satisfied. The mashed potatoes were gone instantly. The cake, well, I'm pretty sure everyone went for seconds and thirds and I had to send some home with two of the boys. Even one of the boys who hates healthy food but loves cake, enjoyed it. Gravy was nice and thick and taste good, I was glad that I had used 4 bouillon cubes to make a flavorful gravy. All in all, I'm pretty sure each boy had seconds of everything and I enjoyed it as well.
I hope you enjoyed this entry and will keep returning to hear more!
Recently I had three of my guy friends over for dinner. One of them is what I would consider a very healthy eater, while the others eat as they please. I ended up cooking a large dinner for them, and would like to share it with my readers.
To start off any large dinner, I like to write down everything that I am going to prepare and the times that I estimate each will take so I can get organized. I also like to estimate a little over, so that if something comes up I can use the extra time usefully. I was preparing Pot Roast, Ham Slices, Mashed Potatoes, Gravy, Salad, and a Homemade Strawberry Cake with Homemade Cream Cheese Icing. My outline looked something like this.
Potatoes
10 minutes-Peel
15 minutes- Boil
10 minutes- Mash
Gravy
15 minutes
Cake
20 minutes- Prep
30 minutes- Bake
1 hour- Cool
Icing
10 minutes- Prep
Pot Roast
10 minutes- Prep
2-3 hours- Cook
Ham Slices
10 minutes
Salad
15 minutes- Prep
After making the list, I was able to figure out the order in which to prepare everything. That list looked something like this.
2pm- Cake
3:30pm- Peel potatoes, put in bowl of water in fridge
4pm- Check on cake, remove from oven, set oven for new temperature, and begin to prep Pot Roast
4:30pm- Put Pot Roast in oven, Make Icing to cool in fridge, Prep Salad, put in fridge
5:30pm- Check on Pot Roast, change temperature, Ice Cake
6:15pm- Boil Potatoes
6:30- Mash Potatoes
6:45- Ham, Remove pot roast, Begin gravy
7pm- Food on table
I'm sure it seems a little intimidating at first, but as long as you're mostly prepared, and have your list ready, you'll be okay. The only issue I ran into the day that I was cooking was that I had recently moved and tossed my cake flour. It worked out fine though because I had one of my guests (who had requested the cake in the first place) pick up cake flour on his way down. I pre-mixed all the cake stuff, and made the icing as planned, and then put the cake in the oven while we were eating dinner. It worked out nicely because it was finished by the time we were done eating dinner, and while it cooled we had time to relax and give ourselves some more room for cake!
Now for the recipes:
Pot Roast
Ingredients:
3.5 lb Roast
Roughly 1 cup of flour
Salt, Pepper, Garlic Salt, and any other Seasonings you like
Bouillon Cubes (1-4 depending on how much gravy you want)
Hot Water (enough to cover the bottom of your pan about 1/2 inch high)
Directions:
1. Preheat oven to 250 degrees.
2. Mix seasonings with flour. Pour flour on a plate and place pot roast in flour, covering each side with the flour and seasonings. Then put in a large skillet and brown each side for about 2 minutes each.
3. Place bouillon cubes in bottom of your roasting pan and then pour in your hot water. Put pot roast in water and season again as you like.
4. Place in oven and cook for an hour. I flipped my pot roast and cut a few small lines into the pot roast to ensure the inside gets cooked, and seasoned the other side.
5. Change temperature to 350 degrees and cook the remaining time (1 hr 15minutes- 2 hours).
Mashed Potatoes
Ingredients:
1 bag of potatoes
Milk
Butter
Salt, Pepper, Garlic salt
Directions:
1. Peel potatoes. I used an entire bag because I knew the boys would be hungry but you can use 6-8 decent sized potatoes for enough for 4 people.
2. Cut potatoes into small pieces. The smaller they are the faster they will cook.
3. Boil a pot of water and add potatoes. Boil for about 8-10 minutes. Stick with fork and when the fork goes through the potatoes easily they are done.
4. Strain potatoes from water and add to a bowl. Add salt, pepper, and seasoning.
5. Add about a tablespoon of butter and about 1/2 a cup of milk. Blend with a mixer or a masher. Add butter and milk to reach desired consistency.
Gravy
Ingredients:
Bouillon cubes and water from pot roast
Flour
Directions:
1. Pour gravy from bottom of pan into a sauce pan.
2. Add a small amount of flour and mix with a whisk or fork. Allow the gravy to start to boil and thicken. Add more flour to reach consistency desired.
Strawberry Cake
I got the recipe for my Strawberry Cake here: AllRecipes.com
I made a few alterations to the recipe to help make it healthier, so I've included my own version here:
Ingredients:
2 cups sugar
1 3 oz package strawberry flavored gelatin
*1/4 cup of butter
*1/2 cup of Greek yogurt
4 eggs
2 3/4 cups sifted cake flour (the measurement is for after you have sifted the flour)
2 1/2 tsp baking powder
1 cup whole milk
1 tbsp vanilla extract
"Strawberry Puree"
1 lb container of fresh strawberries
3/4 cup of sugar
Directions: (These are off of the website, with my alterations with an asterisk (*)
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter *and Greek yogurt*, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree *For strawberry puree I simply cut up the strawberries into small pieces, added a few tsp. of water and the 3/4 cup of sugar and blended them together. I put the puree in a bowl and put in the refrigerator for about 1 hour instead of a day like some suggest.* Divide the batter evenly between the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Icing:
Ingredients:
2 packages 8 oz cream cheese
about 1 1/2 cups of powdered sugar
1 tsp of vanilla extract.
Directions:
1. Leave cream cheese out until room temperature. Place in bowl and add vanilla extract.
2. Portion in a small amount of powdered sugar and begin mixing.
3. Add powdered sugar until you reach the consistency and taste desired.
***After icing the cake, I thought to add a couple of slices of strawberry to the top to make it pretty, but I knew the boys wouldn't care.***
So there you have it. An easy way to prepare a decent meal, with healthy elements for hungry boys. I served the salad buffet style, cut up lettuce, tomatoes, and cheese and gave them assorted dressings and let them prepare it themselves, and added as little butter as possible to the mashed potatoes to help it be healthier. For me, the dish that needed the most help with being healthy was the cake, so I made sure to substitute some of the butter for Greek yogurt, a healthy alternative, that ended up making the cake very moist which made me happy.
The reactions: I personally thought the pot roast was a little tough for my taste, compared to my previous roasts, but the boys were quite satisfied. The mashed potatoes were gone instantly. The cake, well, I'm pretty sure everyone went for seconds and thirds and I had to send some home with two of the boys. Even one of the boys who hates healthy food but loves cake, enjoyed it. Gravy was nice and thick and taste good, I was glad that I had used 4 bouillon cubes to make a flavorful gravy. All in all, I'm pretty sure each boy had seconds of everything and I enjoyed it as well.
I hope you enjoyed this entry and will keep returning to hear more!
The Beginning
As usual with all of my blogs, I like to start off by introducing the purpose for the blog. My name is Jennifer Wert, and I am 25 years old. For a year, I lived with my boyfriend and our roommate. Recently, we have moved out into our own apartment together. For the last two years I have worked in a restaurant, so it was easier for me to eat when I was at work. However, I did find great pleasure in preparing meals on occasion for my boyfriend and roommate. Now that we are on our own, I am cooking dinner almost every night, and of course it has presented some challenges, but overall, it has been quite enjoyable.
I have always had some sort of innate nature of being able to taste a food and tell what is in it. Growing up in a small community definitely sheltered my taste buds, but my boyfriend has grown up all over the country, and even spent several years in Germany, so his tastes have helped me broaden my own. My boyfriend is also a runner, and so I often have to juggle satisfying his immense appetite, while also trying to keep him healthy and fit. The purpose of this blog is to present you with what I've found as "Man-Friendly Food". The benefit of this blog, is while I am mostly a beginner, I will be elaborating about the conflicts that I find as well. I am no "foodie." This blog is for real people, starting off just how I am, or those who are looking for a good recipe. I hope you enjoy.
I have always had some sort of innate nature of being able to taste a food and tell what is in it. Growing up in a small community definitely sheltered my taste buds, but my boyfriend has grown up all over the country, and even spent several years in Germany, so his tastes have helped me broaden my own. My boyfriend is also a runner, and so I often have to juggle satisfying his immense appetite, while also trying to keep him healthy and fit. The purpose of this blog is to present you with what I've found as "Man-Friendly Food". The benefit of this blog, is while I am mostly a beginner, I will be elaborating about the conflicts that I find as well. I am no "foodie." This blog is for real people, starting off just how I am, or those who are looking for a good recipe. I hope you enjoy.
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