Photo: Jenna Weber
By: Kristin Braswell
Arroz con pollo (rice and chicken) provides supreme flavor, spice, and a little beat of heat if you can stand it. The first time I was introduced to this dish was in San Juan, Puerto Rico. I fell in love with its boldness, the layers of taste that seemed to increase with each spoonful.
My first attempt to make it was not as successful as I would have liked. I was so excited to eat it, that I forgot how quickly rice can burn. Since then, however, I’ve perfected the flavors that I first fell in love with: the cumin-infused smokiness of the chicken mixed with salty pimientos, a dash of beer for depth, and, of course, sofrito: a mixture of bell peppers, onion, and garlic — the superstar of many Latin dishes. [click to continue…]
Photo: Cinnamon Girl Recipes
By: Kristin Braswell
Winter will be behind us before we know it, but, no matter the season, soup is always a filling and flavorful option. Sweet potato and black bean soup is not only hearty, it’s also chock-full of healthy ingredients.
Sweet potatoes are high in Vitamin D, B6 and C, which all aid in healthy immunity and strong bones. They also contain beta-carotene, which aid in the glowing skin that many of us seek during the colder months. Black beans are rich in protein and fiber. What I love most about this soup is the balancing of flavors; the sweetness of the sweet potato paired with the tartness of cumin-flavored beans sit in a peppery brew. Perfect as a cold day’s remedy! [click to continue…]
Photo: Susan Russo
By: Kristin Braswell
Searching for the perfect brunch dish can sometimes be daunting. I love eggs; they always make a great brunch option. Omelets, quiches, scrambled, over-easy — the versatility of eggs never end. It’s also a great meal for anytime of day. My favorite way to prepare eggs is as a frittata. It’s a quick, large portion meal that works well with just about any ingredient. I often throw black beans, chunks of avocado, chives and a dollop of sour cream on top of what I’ve coined my southwestern frittata. Kale and Swiss chard are also lovely and nutrient rich ingredients to consider.
A simple frittata to begin with includes feta, spinach and mushroom. Feta works well in eggs because its flavor does not get lost in the dish; its tanginess in the smooth texture of the eggs is as complementary as it is delicious. This is the perfect meal for an at-home brunch session this weekend. Enjoy! [click to continue…]
Photo: Heather Lindaman Connell
By: Kristin Braswell
Is it just me, or are some of the greatest food memories associated with warm bread? My love affair with bread spans all the way back to childhood. The sweet smell of monkey bread my grandmother pulled out the oven to meet my eager fingers and be pulled apart; sneaking a slice of butter between a biscuit; that final chewy piece of crust of a pizza slice you refused to let go; rosemary and olive oil drizzled on top of focaccia bread; I can’t get enough of it! This proves to me that man, can in fact live on bread alone (or at least I can).
In the wintertime, there’s something about a hearty muffin that evokes warmth and a supreme sense of comfort. Adding fresh vegetables to the bread deepens the intensity of flavor and gives it a texture that works so well, especially when it’s moist. My secret ingredient for moist muffins is fresh applesauce, and with this recipe, it works perfectly. [click to continue…]
By: Kristin Braswell
Let’s be honest, the only thing more delicious than pasta, is pasta with cheese on it. And when it’s layered with zesty tomatoes, robust spices, and fresh herbs, well, it doesn’t get any better. The beauty of lasagna is how easily it lends itself to bold ingredients, from hazelnut ricotta and caramelized onion, to nutmeg and butternut squash. In the winter months, it’s the perfect hearty meal.
One of my favorite plays on the dish this time of year pays tribute to spicy Italian turkey sausage, spinach, and mushrooms. [click to continue…]
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