I woke up a few weeks ago absolutely craving chocolate. My first thought was, “I need chocolate muffins with chocolate chips.” After some 8am internet-scouring, I went the zucchini route rather than put myself into a chocolate coma. Boy am I glad I did! If you haven’t tried zucchini bread yet, you must! I did not expect such deliciousness and am really kicking myself for putting it off for so long.
I’m always on the hunt for quick and tasty recipes, especially when cooking lunch at home for myself, and frequently turn to tilapia. I buy a big bag of filets and keep them around to either grill or bake. I love seafood, it’s good for me, it’s easy and fast to cook, and tilapia works with a number of flavors.
I don’t watch many cooking shows unless they star a chef I really like (my favorite are Nadia G, as mentioned here, Guy Fieri, and Anne Burrell), but Joseph and I tuned into Giada at Home a couple weeks ago. As soon as I saw these on the show’s itinerary, I knew they would be in my kitchen soon. The tops aren’t technically supposed to collapse, but I was secretly hoping they would. They’re much prettier this way, I think!
Joseph and I were days away from canceling our U-verse subscription a couple months ago. Then we discovered Food Network and the Cooking Chanel.
Bitchin’ Kitchen airs on the Food Network in the US and Canada and is adapted from Nadia G’s web series. It took me a while to get used to the show, and I think I made at least five tweets complaining about her. But Joseph finally talked me into watching an entire episode, and I fell in love. Nadia G is funny, strange, beautiful (seriously, she is hard to look away from), and she really can cook. She has an obvious passion for quality of food, but the show doesn’t take itself too seriously. It fits right along with our sense of humor, and it’s the only cooking show on TV that makes Joseph and I laugh. It is seriously bizarre and hilarious.
I usually use Valentine’s Day as an excuse to make something ridiculously decadent and pink. I did really well this year.
Update, 2018: In the years since I made this, it’s become a signature of mine. I love blackberry frosting, and it’s a real crowd-pleaser. It’s delicious with both chocolate cake and white cake.