Foodies I Love {&You Will Too}

September 14, 2015

By Katrice

I love good food and I'm fascinated by people who've mastered not only making it but preparing it so it looks like something you just have to try. I follow quite a few food bloggers on Tumblr and Instagram for ideas and all around inspiration because their posts are a good way to instantly brighten my day. So, I decided to share some of my favorites with you. I think you'll love them too. 
- xx

Nickole Swensen of Be Well. Be Happy. is a health and wellness expert, vegan foodie and recipe creator who uses her blog to show readers how to live a happier and healthier life with delicious foods.

If you could be anywhere in the world eating at this moment, where would you be? 
I absolutely love Colorado! My family and I went there a few years ago, and fell in love with the food and the outdoors. If I could be eating anywhere in the world right now, I would be enjoying a picnic and a green juice after a long hike in Estes Park.

Mocha Chia Seed Pudding

Serves 4
1 ½ cup coffee
1 cup vanilla almond milk
2 tablespoons agave or raw honey
¼ cup cocoa powder
½ cup chia seeds
1 tablespoon cacao nibs (optional)
1 tablespoon goji berries (optional)
1. In a medium mixing bowl whisk together coffee, milk, agave/honey, cocoa powder, and chia seeds. Whisk until combined.
2. Refrigerate mixture for 30 minutes.
3. Stir again and refrigerate for 30 more minutes or until it gets to a pudding consistency.
4. Serve cold and top with optional cacao nibs and goji berries.

Nickole Swensen

Candace Boyd Wylie of FoodLoveTog is a homecook who loves making family recipes that have been passed down for generations and creating new ones to add to her repertoire.

Who/what inspired your foray into cooking?
My foray into cooking started at young age. To start, I can tell you that I am a lover of food. The sights, the aromas, the result, I'm all about it. I can remember watching my parents and grandparents cook and I wanted to be involved. I cooked my first egg around the age of 6 (My dad will proudly tell this story to any and everyone who will listen). Cooking has always been my thing. I stayed in the kitchen with my mom and grandmother growing up, picking up tidbits here and there. As I got older, I kept learning, watching, experimenting and trying new things. Cooking brings me such joy.

Savory Popovers

Yields 6 Prep Time 15 min | Total Time 45 min
2 Eggs (room temperature)
1 Cup Flour
1 & 1/4 Cup Milk (warmed)
2 Tablespoons Shredded Cheese
1 Heaping Tablespoon of Diced Chives
1/4 cup cooked, diced Bacon
Pinch of Salt
1 teaspoon of butter (melted)
1. Pre-heat oven to 450 degrees Oven must be hot.
2. Beat 2 eggs lightly and set aside
3. Combine remaining ingredients by whisking together lightly
4. Drop a portion of melted butter into the bottom of each cup of popover or muffin pan
5. Ladle batter into each cup, filling 3/4ths of the way full
6. Bake at 450 degrees for 20 minutes
7. Reduce heat to 350 degrees and bake for 10 minutes (No peeking while baking. The heat
makes these POP!)
8. Remove from pan and serve immediately.

*Notes: Consider serving these popover with warm syrup and butter. The ultimate in sweet and savory.

Candace Boyd Wylie

Jehan Powell is a food lover who lives to cook, bake, eat and explore new foods. Her blog Jehan Can Cook  centers around cuisine from Guyana and the Caribbean to broaden the spectrum of authentic recipes online.

Who is your food muse?
Ina Garten! I was always fascinated by her ability to make cooking and entertaining seem effortless. I love that she prepares dishes that aren't complicated but still manage to be show stoppers. 

Caribbean Fried Chicken

5 lbs chicken (I cut a whole chicken into 10 pieces)
2 tbsp green seasoning
1 ½ tbsp Dijon mustard
3 tsp salt
1 ½ tsp black pepper
2 cup flour
1 cup of milk
2 eggs
Place cleaned chicken in a large bowl.  In a small bowl mix green seasoning, Dijon mustard, 2 teaspoon salt, ½ teaspoon black pepper and 1 tsp oil; mix well then rub over chicken pieces making sure it is well covered. Set aside.

Place flour in a large plate, and then add 1 teaspoon salt and 1 teaspoon black pepper and mix to combine. In a medium bowl whisk together the eggs and milk. 

Coat chicken in flour, making sure to shake off any excess then quickly dip egg in mixture. Allow the excess egg mixture to drip off chicken before adding back to the flour. Shake off excess.  Repeat with each piece of chicken.

Place a heavy bottom pan over high heat with 2 inches deep canola oil. Once oil is hot, lower the heat to medium low. Now carefully add chicken pieces into oil and fry for 10 minutes per side until golden brown. Remove from heat and place on a plate lined with paper towel to drain the excess oil.

Jehan Powell

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