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Wednesday, October 5, 2016

Chicken Teriyaki Pizza

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat In celebration of football Season and the Hawks straight stomping the competition the last couple weeks, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipe ideas for celebrating on game day… all with our favorite cities and teams in mind! 

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat You might think you know about teriyaki chicken, but you haven’t really had it until you’ve been to Seattle. I thought I knew what it was too, long ago when the only teriyaki I had ever had was a sticky sweet sauce out of a store bought bottle. But then, Spring Break of my Junior year in high school, I came to stay for the weekend with my sister at UW, in Seattle. Teriyaki restaurants—little hole-in-the-wall spots with minimal menus and tables you bussed yourself—were on every block up and down University Way (AKA the Ave), the main stretch of bars and restaurants by campus. I learned then, as she took me to her go-to joint Tokyo Garden, that teriyaki wasn’t just a sauce or flavor, but a dish as Seattle as Starbucks or the Seahawks themselves. When I got to UW two years later, some of the teriyaki spots of Amanda’s heyday were still there, others had disappeared, and new ones had popped up. But just like my sister and her friends, my roommates and I quickly learned that in Seattle, Teriyaki was king. (Note, there are probably at least five places called Teriyaki King here). 

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat Later, when I got my first job out of college, my coworkers and I would frequent either Asia Ginger #5 (to this day, my favorite) in Pioneer Square, or a place that might no longer even exist, who’s name I never learned, which was dubbed long before my time as Scary Teri… named either from the plethora of sauces we doused our chicken with, or for the block where it was located. When I moved jobs and office locations, I found a new teriyaki place down the street, and Evan and I have our go-to delivery and take out spots near our neighborhood. In the 13 years I’ve lived in Seattle, I never really considered why there were so many teriyaki joints, or why our teriyaki chicken was so much better than everyone else’s (sorry, it’s true!)… it just always felt like part of the city. But then a few months ago, I saw this article, and lo and behold, what we know in the states today as teriyaki chicken... was invented in Seattle! (Also, the article is heartbreaking… don’t like teriyaki disappear you guys!). 

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat So, when I was thinking of a team-themed recipe for this week’s #foodiefootballfans collaboration, it was a no brainer to do something with teriyaki chicken, the quintessential Seattle food (considering I already did a riff on Seattle dogs for football season two years ago). Here’s what you’ll get at every Teriyaki joint in the city: thin sliced strips of charred chicken, almost crispy on the outside, with a sweet brown sauce and a slightly charred/smoky flavor, a ball or two of white rice (brown on request), and a salad (typically the iceberg with carrot and cabbage mix) with sweet, tangy, runny, white dressing. Plus chili sauce, Sriracha, and a fortune cookie. I’m not even about to try to recreate it, because perfection already exists (at Asia Ginger #5). So I decided to make something easily shareable for a group and perfect for football parties: pizza! Teriyaki chicken, cheese, and green onions get all gooey and caramelized on the pizza crust, and then just before we eat, we’re topping our slices with that classic Teriyaki restaurant salad. Because the only thing better than salad and pizza is salad on pizza.

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza)
This is inspired by my love of Seattle teriyaki, but aside from the dressing, the sauce and chicken aren't exact replicas of what you'll find at our many Teriyaki joints... instead they're the perfect gooey, sweet, topping for game-day pizza! There are a few steps to this, and the chicken needs to marinade at least two hours. To make things easy on game day, cook the chicken and make the sauce the day before, chilling separately until you’re ready to assemble the pizza.

Step 1: Make the chicken 
1.25 lbs chicken breasts, cut in large chunks or strips
1/3 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon powdered ginger
1/2 teaspoon granulated garlic powder (not garlic salt)

In a medium-sized bowl, whisk together soy sauce, brown sugar, ginger, and garlic. Add chicken, cover, and refrigerate for around 2 hours.

Preheat the oven to 425F and heat a grill pan on the stovetop over medium-high heat. Pour excess marinade off chicken. Sear chicken until lightly charred on each side, 3 pieces at a time, on grill pan (it might smoke, have your vent on). Note, don’t cook all the way through, just sear the outside. Add all the chicken to a small baking sheet or baking dish, and place in oven. Cook for about 30 minutes (depending on how big your pieces are) until chicken is cooled through. Let cool slightly, then shred with two forks or roughly chop. Chill until ready to use.

Step 2: Make your pizza dough
I use this recipe, because it’s so quick and easy (as the title suggests). Have your dough ready to go while you make the sauce.

Step 3: Make the sauce
2 tablespoons cornstarch + 1/4 cup cold water
1/4 cup soy sauce
1 cup water
6 tablespoons brown sugar
1/2 tablespoon sesame oil
1/4 teaspoon granulated garlic powder
scant 1/4 teaspoon ginger

Make a slurry with the cornstarch and 1/4 cup cold water, and set aside. In a small saucepan, combine the remaining ingredients, and whisk until sugar is dissolved. Stir in cornstarch slurry. Heat over medium, whisking regularly, until sauce is just starting to bubble, and let thicken to a runny but viscous, spoon-coating consistency. 

Step 4: Make the pizza
1 ball pizza dough
pre-cooked and chopped chicken
teriyaki sauce
2 cups low-moisture shredded mozzarella
2 green onions, thinly sliced
black and white sesame seeds

Preheat oven to 450F. If using pizza stone, put in oven to preheat. Spread pizza dough on top of a thin layer of cornmeal, on peel or baking sheet. Evenly distribute all but about a tablespoon of the cheese on the dough. 

Add 1/2 cup of teriyaki sauce to the chopped chicken, and mix to combine. Spread sauced chicken evenly over pizza. Top with remaining cheese, green onions, and a sprinkle of sesame seeds. Bake for 15 minutes. 

After 15 minutes, drizzle about 1/2 cup worth of sauce over pizza, and bake for another five minutes or until crust is golden.

Step 4: Make the salad & serve the pizza
1/4 cup mayonnaise
1/2 teaspoon sesame oil
2 teaspoons rice vinegar
2 tablespoons water
Two pinches granulated white sugar
Two large pinches white pepper
Lettuce/carrots/cabbage (I used the packaged iceberg/carrot/purple cabbage blend, as I’m pretty sure that’s what most Teriyaki joints here use)

While the pizza is cooking, whisk together mayo, sesame oil, vinegar, water, sugar, and pepper. Toss with 4-6 cups of salad.

Serve each pizza slice with a pile of dressed salad, and add Sriracha as desired. 

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat

Wait, there's more! Check out the rest of the #foodiefootballfans lineup:

Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake 'n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life's Ambrosia
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Wednesday, August 31, 2016

Tailgate Bloody Marys

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfansIt’s FOOTBALL SEASON. SEA … HAWKS! SEA….HAWKS!

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans To celebrate the upcoming season, I’ve joined a group of bloggers from all over the country, who are all fans of different teams, to bring you a ton of tailgating recipe ideas! Stay tuned over the next few months for other football inspired posts from this group of #foodiefootballfans!

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans I like the idea of tailgating, but I’ve only been to a handful of actual tailgates. The thing is, I kind of hate big crowded events. Here are few reasons:

  • I’m five foot zero inches tall, and in crowds, that means my face is stuck in a million armpits, if I’m lucky. If I’m not lucky, it’s stuck in a million butts.
  • I’m a bit of an introvert in that I can only do so much group socializing at a time. And these types of events usually last for hours.
  • I’m a lightweight, and like a grandpa on Thanksgiving, after a couple beers and a hotdog, I just want to take a snooze on a recliner and not be bothered to stay up and cheer for several more hours.
  • In college I was even more of a lightweight, and on the way to a Husky game, I threw up in the parking lot of Husky Stadium, surrounded by alumni tailgaters. #memories
  • Port-a-potties.

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans I like to watch football from a comfy booth at a local bar, or in my PJs on my couch. I can see the appeal of tailgating though. I’ve been once or twice (at UW football games), and like I said, I like the idea of it. It’s sort of like camping—sitting around drinking, grilling, preparing fun food that you wouldn’t necessarily make at home—but in a parking lot with a bunch of hyped up football fans.

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans Since I don’t go to a lot of tailgates, I was racking my brain coming up with a good tailgate recipe that wasn’t just grilled stuff or chips and dips. So I turned to the expert, my sister, who is the biggest sports fan I’ve ever known, and who tailgates on the regular. She recommended bloody marys, something she and her husband always have at tailgates, since they usually start in the AM, hours before game time.

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans So that’s what we’re having! I thought about naming these after one of our Hawks, but I didn’t think we wanted to start the season with a Bloody Wilson. Yoiks. Nothanks.

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans These are easy to bring to a tailgate (or camping!) because you prep the mary mix ahead of time, in separate, sealable jars that can be tucked into a cooler of ice, and quickly customized. And, because it’s not a tailgate without a BBQ (or, so I’ve been told), we’re garnishing our marys with lil mini grilled smokey sausages!

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans Tailgate Bloody Marys
Makes 1 pint-size canning jar drink

This base mix is how I learned how to make bloody marys years ago, from my Uncle Rock and Aunt Cat. I prefer a basic scratch mary to a store-bought mix, but even you decide to use a pre-made base, packing it up in individual transportable, sealable jars makes tailgate time fun and easy!

1 cup tomato juice
2 teaspoons prepared horseradish cream
1 teaspoon Worcestershire
1/8th of a lemon, juiced
1 tablespoon pickle juice
About 6 splashes of hot sauce (like Tabasco)
Generous pinch or two of: celery salt, black pepper, sea salt
2 ounces vodka

For the skewer:
1 lil smokey
1 cube bread (like garlic-parmesan rustic loaf)
1 mini tomato
1 pepperoncini
1 cube pepper jack cheese

Other garnish:
Celery stick
Dilly beans

Add base ingredients except vodka to mason jar, seal, and shake to combine. For optimal flavor, make ahead.

At tailgate, shake each jar to re-mix, add ice, and add 2 ounces of vodka.

For garnish: put smokey and bread cube on skewer, and grill until lightly charred. Then slide tomato, pepperoncini, and cheese cube onto skewer.

Set out  pre-cut celery sticks and dilly beans, along with skewers, extra hot sauce, and everyone’s jar of Bloody Mary!

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Wait... there's more! Check out the rest of the #foodiefootballfans lineup:

64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake 'n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Tex Mex Arrachera Fajitas by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren's Kitchen
Loaded Tailgate Tots by Life's Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom's Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover's Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats
Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfans

Sunday, July 24, 2016

Tropical Garden Party Cocktail

Tropical Garden Party Cocktail  | Loves Food, Loves to EatHI, it’s me! And I come baring refreshing summer cocktails… because it finally sort of feels like summer in Seattle! These are bright and fresh, a little sweet, slightly savory, and super herbaceous, with muddled shiso leaves and cucumbers, gin (I used Hendricks for that extra floral/herbal kick), lemonade and a splash of pineapple juice (though a muddled chunk of fresh pineapple would be the way to go if you have it!), and a sparkly splash of Serrano DRY to finish it off. 
Tropical Garden Party Cocktail  | Loves Food, Loves to Eat
These cocktails are a breeze to mix up, but they do require a couple speciality items: shiso leaves and Serrano DRY. My neighbors pointed out two giant shiso plants in the jungly oasis they planted between our places, so I’ve been trying to come up with lots of things to do with the leaves. They have such a unique scent and flavor, I’m obsessed (and stoked that I can just go pick them whenever I want now!). If you don’t have generous neighbors with green thumbs, you should be able to find fresh shiso leaves at fancy grocery stores or Asian grocers. Serrano Pepper is one of DRY Sparkling’s limited summer flavors, so get it while you can (their website usually lists where you can find it). For straight sipping, I actually prefer their other summer flavor, Malali Watermelon (it seriously smells and tastes like a fresh juicy watermelon, no fake melon flavor at all), but the Serrano is great for cocktails, especially savory sweet ones like these! If you can’t find it, just use plain soda water (but it will change the flavor). If you like an extra kick, you can add a slice of actual Serrano pepper (though spicy cocktails aren’t for me!). Also, crushed ice would have been real cute in these, but when happy hour (i.e.: noon on a Sunday) is calling, ain't nobody got time to crush some ice. 

Note: This post is NOT sponsored, and all opinions are my own, but I did get a free sample of the Serrano DRY from their summer release party last week! 

Tropical Garden Party Cocktail
Makes one 1/2 pint cocktail 

1 large shiso leaf
2 slices of cucumber plus 1 more for garnish
1 ounce Hendricks gin (or more as desired)
Pineapple juice
Serrano DRY Sparkling

Put shiso leaf and cucumber slices in glass. Muddle together until mashed up and fragrant. Fill glass with ice. Add a splash of pineapple juice, and fill glass 3/4 full with lemonade. Fill remainder of glass with Serrano DRY. Stir, garnish with a cuke slice, and enjoy! 

Feel free to adjust quantities based on your tastes. 


Thursday, June 23, 2016

Vanilla Pineapple IPA Popsicles | #POPSICLEWEEK

Loves Food, Loves to Eat// Vanilla Pineapple IPA Popsicles | #POPSICLEWEEKIt’s that magical first-week-of-summer time. When everything seems possible, when we shed our winter skins and people ride bikes naked through the streets, the sun sets later and later each night, barbeques and beers on patios are plentiful and stretch past our pre-solstice bed-times, camping plans and picnic plans and beach-day plans are dreamt up and mapped out, and here in the PNW, we wear tank tops and flip flops one day, rainboots and jackets the next, constantly unprepared for the heat or the rain. It’s also the time of year when Billy of Wit & Vinegar hosts Popsicle Week!

Popsicles are one of those things that give me all the nostalgic summertime feels. Childhood memories of being sent outside into the summer heat with frozen orange juice or frozen grape juice on a stick, melting faster than you can eat it. It seems impossible, no matter what sad and awful and hateful and terrible things are happening in the world and the nation and our lives, to not smile when you’re eating a popsicle. Popsicle week came at just the right time this year—I feel like we could all benefit from a few extra, sticky-frozen-sweet smiles this month.    

This popsicle is sort of my ode to the Pacific North Best—a gift to my comrades in the upper left USA who’ve waded through a long, wet, grey, sunless winter. To my fellow Seattleites who know the few months of sunshine we get every summer make the rest of year worth it. It has a bitter hoppy finish that I associate with the northwest. IPAs of course are all over the map, but they feel so PNWonderland to me—piney and woodsy, best accompanied by a flannel shirt, mountains, and evergreen trees. And the pineapple—that’s for those of us who never want to call another place home, but still long for tropical beaches.

I’ve been toying with the idea of a vanilla pineapple IPA beertail for some time now, and with popsicle week here, I decided rather than a cocktail, this would be the perfect popsicle! All the satisfying cool relief and childlike giddiness of eating an icy pop, with the contrast of the sweet tangy pineapple, the warm roundness of vanilla, and the bitter hops that our adult palates have come to know and respect. Note that these aren’t the kind of treats that have a little something for everyone—If you’re not an IPA fan (shame on you) or you’re an actual child, these aren’t the pops for you. There's a real punch in the face IPA-ness about them. Luckily, if you head over to Wit & Vinegar, there are a lot of other options to meet your summer frozen treat needs and wishes.

Loves Food, Loves to Eat// Vanilla Pineapple IPA Popsicles | #POPSICLEWEEK

Why is it impossible to get the sticks in straight!?

Vanilla Pineapple IPA Popsicles
This makes about 1.5 cups more liquid than my 10 popsicle mold could hold. I started to do the maths to cut back, and instead gave up and poured the extra liquid in a glass over ice and was grateful for that decision, instant gratification for those of us that can hardly stand to wait overnight for these pops to freeze. Note that because they contain alcohol, they don't get a really deep freeze, and that makes them melt super fast...but the slushy pop gobbled up really quick before it melted away was my fave part. 

18 oz. pineapple juice *
16 oz (1 pint / 2 cups) IPA **
1 tablespoon agave
1 teaspoon vanilla ***

Whisk ingredients together and pour into popsicle molds. Freeze until solid. Enjoy on a rainy or sunny PNW summer day.

* I used three 6 oz cans of Dole pineapple juice
**I used one from one of my neighborhood breweries… I tried to pick something a little summery and citrusy. If you can get your hands on a citra, that would be the winner
***I used vanilla bean paste, which I think has a deeper vanilla flavor plus I love the specs of vanilla bean (all those little black speckles at the tips of the pops), but regular vanilla extract and/or scraped vanilla bean will work

Monday, May 30, 2016

Fried Chicken Sandwiches!

Delicious fried chicken on a rack. My mom said that when she and my dad first lived together, practically all she made was deep fried food in a cast iron skillet, because it’s all she knew how to cook. And my grandma, from Oklahoma, has bubbling hot oil running through her veins. But I was raised in the Pacific Northwest, in the 80s and 90s. Back when health crazes were all the rage. In a time when margarine was better for you than butter (although the lower price is more likely what kept that giant tub of Country Crock in our fridge my entire childhood). The days of Slim Fast powder and Jane Fonda aerobics tapes. Back when my mom only deep fried a couple times a year, and usually just to make breaded fried zucchini, and taquitos on Amanda’s birthday. Contrary to my mom’s belief, deep frying prowess is not something you’re born with. It’s not something I was born with. In fact, it’s something that, while brave and adventurous in the kitchen, I’ve always been intimidated by and have failed at every time I tried.

Monday, May 16, 2016

Ready-To-Go TJ Salad

Ready-To-Go TJs Salad  // Loves Food Loves to EatI was eleven or twelve years old, and beyond excited to go to the movie that everyone said made them literally scream and jump out of their seats with fear. Of course my cousin Coco, 13 years my senior, took me. The same cousin who let me watch Candyman four years earlier (I would go on to brag, for years, that Candyman didn’t even give me nightmares, a fact that I wore like a badge of honor and maturity). The same cousin who couldn’t wait to binge on the movie Fear with my sister and me every summer since it came out… in 1990. When I was 5. (While the Marky Mark/ Alicia Silverstone Fear is amazing and the ferris wheel scene taught middle schoolers across the country everything we knew about sex at the time, I’m talking about the earlier movie Fear, starring Ally Sheedy, in which she’s a psychic who uses her powers to track down murderers and ps. it’s the best movie ever). The same cousin who later took us to see The Blair Witch Project… the night before we went on a family camping trip. 

Wednesday, April 27, 2016

Shredded Chicken Gorditas

Shredded Chicken Gorditas | Loves Food Loves to EatToday I’m joining some other fun people on the interwebz in sharing recipes for Cinco de Mayo (scroll to the bottom for links)! Before we get started, a few notes:
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