My Last Supper…

Hope you enjoyed yesterday’s post featuring some of the latest and greatest food bloggers/ photographers from around the country. In addition to loving food, I also LOVE watching cooking shows and competitions. Top Chef is one of my all-time favorites. Since my Carla was kicked off a couple weeks ago, I am now rooting for Richard Blais (despite his Negative Nancy attitude and funny facial expressions – he’s my second fav on the show) to win. This week, the three finalists had to cook the “last supper” for three amazing chefs, Wolfgang PuckMichelle BernsteinMorimoto. In addition to these three and the normal judges, they added photographer Melanie Dunea…the last supper idea was inspired by her book, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes.

I absolutely LOVED the concept..putting aside the morbid reality of an actual “last supper” and focusing on the “most favorite meal” part. I can’t wait to purchase the book for myself, but it got me thinking about the food I really love and if I could choose my last meal, what would it be and why? Some examples from the book are Lidia Bastianich choosing a plate of linguini and clams and Laurent Tourondel a BLT sandwich from his own restaurant.

On the show this week, Richard won the challenge and advanced to the finale by creating Wolfgang Puck’s last supper request…Beef Goulash, Spaetzel with Sour Cream and Apple Strudel with a beautiful Tarragon cream. (I may/may not be drooling just thinking about that strudel!)

I haven’t completely narrowed it down yet…I like so many things…so many different kinds of foods. When asked about my favorite restaurant, I don’t have just one, I have to categorize them into food types, atmospheres and even cities. So I’m going to spend some time thinking this over for the next couple of days…but do share your last supper ideas! I would love to hear what you would like for your “last supper”. So leave a comment!

For today’s Foodie Friday recipe, I wanted to share a new recipe I tried this week from Cooking Light‘s collection –

Curried Chicken Salad with Apples & Raisins

Disclaimer: I’m not really a fan of raisins, so I just omitted those bad boys from mine pictured below:

Here’s the recipe…we ate this for dinner one night and then I ate the leftovers for lunch…SOOOO good the next day!

1/4  cup  low-fat mayonnaise
1  teaspoon curry powder
2  teaspoons water
1  cup chopped skinless, boneless Chicken (about 4 ounces)
3/4  cup chopped Braeburn apple (about 1 small)
1/3  cup diced celery
3  tablespoons raisins
1/8 teaspoon salt


Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.

Enjoy and don’t forget to share YOUR last supper ideas in the comment section:)

Foodie Friday: A Delicious No-Mayo Tuna Salad

Good morning, friends! I hope your week was great…thank goodness it’s FRIDAY! So it looks like this weekend we will be back to colder, rainy-er weather compared to last weekend’s glorious 82 degrees and sunny. I don’t know about you, but I’m already in the Spring-state of mind and intend to stay there. While in the Spring state of mind, I’ve been researching and planning for more spring-like recipes…lighter foods, more veggies and fruit, etc.

Last night Jay and I were catching up on this week’s Top Chef All-stars episode and at one point Carla’s (who is my ABSOLUTE favorite!) husband said that Carla loves to cook food that creates a food memory for people. I LOVED that concept of a food memory and I think my new-found obsession with cooking over the last few years has been about that (hence the bajillion food pictures my husband and I have taken)…creating food memories is more than the food alone though, it’s about the company…the people involved…the atmosphere. Some of my most favorite memories in life revolve around really delicious food.

A few years back, we had a group of friends that would gather once a week to just hang out and cook dinner together. To say it was a beautiful time would be an overstatement…it was a little slice of heaven on earth…for serious. But just like the seasons, occasions like that haven’t presented themselves as much any more. It was all inspired by this lady, Mrs. Nicole Verrone…one of the most beautiful, inspirational women I have ever met:

The recipe for today is a No-Mayo Tuna Salad from my Aunt Kathleen. The food memory that this recipe carries for me is Jay and I visiting his family every summer in Charleston, SC. Some of the greatest times were had at that house on Houston Drive and I will forever miss that place and the memories it had in it. So here it is, my Aunt Kathleen’s No Mayo Tuna Salad:

> 1 1/2 tbsp Extra Virgin Olive Oil
> 1 1/2 tbsp Red Wine Vinegar
> 1 cup Feta Cheese
> 1/2 Cucumber, diced
> 1 cup heirloom tomatoes
> 1/4 red onion, sliced
> 2 cans of tuna
> salt and pepper (to taste)
> garlic salt (to taste)
> black olives (optional)

Chop the cucumbers, slice the tomatoes and onions and combine into a mixing bowl.  Drain the tuna from the can and then add the tuna into the mixing bowl.  Next add cheese, olive oil and vinegar (you may use more or less as needed).  Finally add salt, pepper and garlic as needed to taste.

Enjoy and I hope you all have a relaxing weekend (even if it is raining)!

Foodie Friday #2: Recipe Reveal

Happy Friday!! Sorry, I didn’t do an ingredient teaser this week…it would’ve given it away. So, a little background to this week’s recipe challenge…Jay and I frequently hit up Books-a-million or Barnes & Noble to peruse magazines and books on sale. Have you ever done this? Books-a-Million has a TON of books on Clearance at all times….no, really…all the time! I usually head straight for the cookbooks. I’m a total sucker for cover designs too, so every time we go, I end up picking up one or two books. This time I picked up two cookbooks:

I would encourage you to check out both books. CYT has some really great information regarding what certain foods do to your body and how to generally eat better without dieting (which we all know NEVER works long-term) and Amy Sedaris’ cookbook is truly HILARIOUS. She is so stinkin’ funny and the recipes are pretty yummy.

So this week’s recipe is from the Cook Yourself Thin cookbook and it features one of my most recent obsessions…eggs! I’ve always liked eggs…but only the scrambled or omelet kind…I don’t know why it took me so long to be introduced to the deliciousness that is a fried egg (over-medium) and poached eggs! They are so yummy…I actually could eat a fried egg at any time of the day…in fact, after a recent Top Chef All-Stars episode, they referred to the new up and coming chef, Wylie Dufresne from wd-50 in NY, as an “egg-whore” because of his love and obsession for cooking eggs and including them in a LOT of dishes…Jay looked at me and pointed saying “that’s you…you’re totally an egg-whore”…not the sweetest thing he’s ever said, but the boy doesn’t lie:) hahaha so egg-whore, here we go:

Eggs Benedict on a Muffin
with Garlic Aioli

For the eggs
8 fresh chives
Salt, to taste
Pepper, to taste
2 tablespoons white vinegar
4 large eggs
2 whole-wheat English muffins
8 slices smoked salmon (4 ounces)
1 cup mixed baby greens

For the garlic aioli
1 1/2 cups reduced-fat mayonnaise
2 cloves garlic, coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons water, warm
2 tablespoons flat-leaf parsley, finely chopped

For the rest of the recipe, click here to view and download the recipe card (add it to your collection:))

Like last time, I challenge you to step out of your comfort zone and your “g0-t0” meals to try something new…a new recipe once a week. So try it out and come back here, leave a comment and let me know what you think of the recipe…did you like it? did you substitute or leave something out on purpose?