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Sweet and Spicy ::: The perfect contradiction

Do you have a favorite flavor combo? One that your eye ALWAYS head to on a  menu at dinner?

I definitely do. I feel like it is a little bit weird.

I have an obsession with everything and anything SWEET AND SPICY! The contradiction is fabulous to me.

I think almost half of my recipes on the blog so far are categorized as sweet and spicy.

SWEET AND SPICY recipes pictured above:

Cracked Black Pepper Kettle Popcorn
Sweet & Spicy Shrimp and Veggie Pasta
Red Curried Vegetable Tomato Soup
Shrimp and Scallop Stir Fry
Taiwan Ramen Noodle Soup
Chipotle Honey Glazed Squash
Beef Lettuce Wraps
Cocktail Meatballs
The sauce on this pizza

And one recipe that has been popular are these copycat Hooter’s Boneless Wings.

HootersDaytonaWingsKeelyMarie-

AND if you really want to hear about a 360 degree edible contradiction:

Try and think of a dish that is hot and cold, sweet and spicy, crunchy and soft– ALL AT ONCE.

I’ll give you a hint.

It is popular at trendy southern California sushi restaurants. No clue? {You are missing out}

Ok fine here it is.

Crispy rice spicy tuna. Heaven. My all time favorite dish to order. Too bad Miami is way behind with this trend. Man, I miss our Sundays at Sashi with passion.

I am off to cheer myself up with a bite of some cayenne dark chocolate…


 

::: keelymarie :::

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Whole Wheat “No-Work” Pizza

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My thoughts this past week:

I can’t wait to make homemade pizza for the first time
Good thing I have a stand mixer now
I’m so happy Niki chose this for this week’s Food Matter’s Project recipe
Ohhh it must be super thin and crunchy so Peter loves it
Crap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right?
Hmm, I don’t need a stand mixer for this recipe. Weird. 
How am I going to make a flat circle with this gooey mess?
I’m guessing my “perforated pizza baking sheet” won’t work with this dough
oh…. I’m supposed to use HALF the dough per pizza! Oops.
 

This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:

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Chocolate Chip Oatmeal Cookies ::: Cure for a rainy day

My kitchen aid stand mixer is my best friend and my worst enemy.

Especially on beach days that turn into couch days because of a massive thunderstorm in Miami.

Since receiving the mixer as a gift from Peter’s family for Christmas I’ve made banana peanut butter cookies, banana cookies, peanut butter cookies, and chocolate chocolate chip cookies. None have been so fabulous that I felt like blogging them though.

THESE however are fan freaking tastic and you should go make them right now.

Chocolate Chip Oatmeal Cookies     makes 24

Adapted from Martha Stewart 

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon water
  • 1 cup rolled oats
  • 6 ounces semisweet chocolate chips
  • 1 /4 teaspoon cinnamon

Preheat the oven to 375 °F. Butter or line 2 rimmed baking sheets with a slipmat.In a small bowl, whisk together the flour, baking soda, and salt, and cinnamon.

In a large bowl {I used my stand mixer}, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.

Drop tablespoons  of the dough onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Let sit for at least 3 minutes before transferring to a cooling rack.

 

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::: keelymarie :::

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Easter Dinner ::: Your Menu for Sunday

Are you hosting Easter this year?

The last 3 years I’ve hosted Easter dinner at our house. Last year my Mom and her boyfriend were in town and before that we had a group of friends over in Manhattan Beach.

This year I am getting out of the day long ordeal {though I love cooking for loved ones} and heading to Orlando for my sister’s birthday. We’ll probably attend mass with the family and go out to brunch.

My menu from the last few years is below, if you need some inspiration!

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Cassoulet with Lots of Vegetables

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This cassoulet was a great recipe to delve into traditional French cooking. It is also my recipe choice for this week’s Food Matter’s Project!

Cassoulet can be made into a week-long project like Julia Child’s recipe or you can choose to conquer this quicker version by Mark Bittman. It is more of a fall/winter dish {not so much April in Miami} as it is extremely hearty and filling, but Bittman makes it lighter by omitting the “cassoulet typical” pork rinds/goose fat and adding more veggies. We served it at a dinner party with our close friends last night and it was a hit!

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