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MickyN

Grilled veggie panino: back to my first love!

I haven’t posted a panino recipe in awhile, but now I’m back with a vengeance 🙂 This panino screams summer, sun, warm weather and clean eating – and I just love it for that matter! The freshness of the grilled veggies, with just a touch of charred flavor, works beautifully with the dill and sour cream, and makes up for a surprisingly light combo. I asked DH to grill the veggies for this panino on one of the hottest days of the summer, and he agreed reluctantly. Later on though, he realized the hard work – and the sweat! – had been well worth it. Keep Reading

My review of Chef Stuart O’Keeffe’s cooking class: I had lunch with a Food Network star!

Chef Stuart O’Keeffe at Macy’s State St

It’s hot outside and you don’t want to eat – and you also can’t for the life of you remember any notable Irish dish other than corned beef and cabbage. And yet, Chef Stuart O’Keeffe manages to pull you into his world of flavors, and you decide that eating on a sweltering hot day is not such a bad idea, after all. Chef O’Keeffe’s food pays tribute to his Irish upbringing, yet it is cosmopolitan in its scope and versatile in its approach. Just like his personality and on-stage presence, his food is vibrant and bubbly, in the best possible way 🙂

I met Chef Stuart O’Keeffe at a cooking demo at Macy’s State St in downtown Chicago one hot summer day. My previous Macy’s Culinary Council cooking class had been amazing, and I was looking forward to yet another exquisite culinary experience. Keep Reading

Aloha pepper and purple potato salad: spicing up your lunch, vegetarian style!

This salad has everything you want from a summer dish. It’s light yet satisfying thanks to the addition of purple potato carbs. It’s flavor-packed, and its explosion of fresh aromatic herbs will make your belly and your soul happy. It looks deliciously gorgeous on the plate. Last but not least, it contains lesser used ingredients which are sure to stir up curiosity. Aloha peppers have stolen my heart – and I know they’ll steal yours too 🙂 Keep Reading

CLOSED Nielsen-Massey review and giveaway: the citrus connection!

Update: This giveaway is closed.

There’s something utterly delicious and refreshing when it comes to citrus fruits. In the midst of summer, when the heat goes up and the appetite goes down, who wouldn’t go for a glass of thirst-quenching orange juice? Who wouldn’t crave an aromatic lemon-infused ice cream? Who wouldn’t dream of getting their teeth into a blood orange and wipe their face of the juice bursting through every tiny pocket of ruby red orange goodness? Yes, yes, yes: I’m a big fan of citrus, and I’m very loud and proud about it 🙂

Cooking with citrus is a great way to add an extra layer of flavor to both savory and sweet dishes, and if you’ve been reading this blog for awhile you know that I use citrus in my recipes extensively (here’s one example). And yet, buying fresh citrus from the grocery store is sometimes impossible, for various reasons. The weather might be so hot that you don’t feel like getting out of the house and driving to the grocery store. On other occasions, you simply cannot leave the house because family members need your undivided attention. This is when citrus extracts from your spice cabinet can actually come in handy! Being housebound due to the squelching heat across Chicagoland and to the new addition to our family, I can definitely vouch for that 😉 Thankfully, my citrus extract collection has got bigger recently, when I was contacted by Nielsen-Massey to review an item from their new line of organic products. As someone who had collaborated with Nielsen-Massey in the past (check out my previous reviews here and here) and as a big fan of lemons, I was definitely interested to review the latest Nielsen-Massey pure lemon organic extract. What follows is my full review of this new item.
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My recent BlueStar pizza class experience: the science of pizza, revealed in a cooking space like no other

Chefs Leo Spizzirri and Susan Swanson during the BlueStar pizza class

Chef Leo Spizzirri  is a man of a phenomenal energy and charisma, and what keeps him motivated is something most of us enjoy: pizza 🙂 He talks fast, his hand gestures are broad, and his eyes light up whenever he shares stories from his past as a pizzaiolo certified by the International School of Pizza or as a consultant for some of America’s largest pizza manufacturers. What he’s most passionate about, however, is his current job as a pizza instructor at the North American Pizza and Culinary Academy (NAPCA) in Lisle. Do you ever think about what goes on inside your pizza? About the chemical reactions among the ingredients? About the stress level applied to the dough? If you’d like to find out more about the science of pizza, meeting Chef Spizzirri is a must. Believe me: you will not be disappointed.

I met Chef/instructor Spizzirri when I attended the BlueStar pizza class held at NAPCA, which Chef Spizzirri manages along with his business partners, Chefs Anthony Iannone and Renee Gabbett. This is a full review of my experience – and what an experience that was! Keep Reading