Photo Friday: Jennifer Schall Photography

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This week, I thought I’d do something a bit different for my Photo Friday.  I want to introduce you to my new photography website – Jennifer Schall Photography!

My love of photography extends well beyond my five years of blogging here at My Kitchen Addiction. I’ve been snapping photos for as long as I can remember. My parents got me a camera when I was young, and I have boxes and boxes of photos that I took over the years. In high school, I went through a phase of taking lots of photos at the punk rock and metal shows I was at every weekend. (Did I ever mention that I was in a band? That’s a story for another day…)

Growing up, I saw my dad taking photos with his SLR camera… I loved my simple point and shoot (film) camera, but I wanted to learn more. I took a photography class and I fell in love. From shutter speeds to f-stops to ISO, I was hooked. I couldn’t wait to get into the darkroom and develop my photos (I can still smell the darkroom chemicals). While I’d love to play around in a darkroom again, I’ve since embraced digital photography, and I love it even more.

So, I’ve decided that it’s time to take a leap. I set up my photography portfolio, and I’ll be selling prints soon. I’d love to hear what you think!

(Visit Jennifer Schall Photography…)Continue Reading

Lemon Syrup with Hops and Tea

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I never know where recipe inspiration will strike.

For me, it’s one of those things that just has to happen organically. I can stare at a pantry full of food or a fresh CSA box full of veggies and have absolutely no inspiration. And, if I have no inspiration, I can’t force myself to come up with something. We eat a lot of simple sautéed veggies for that reason.

Sometimes, though, I’ll take a look at something, and my mind will be spinning with dozens of different recipes that I can’t wait to try. This past weekend, that happened while we were helping a good friend pick hops.

Yup, you heard me right. Our friend, Andy, has decided to grow his own hops. This is his third growing season, and each year his harvest has gotten bigger and better. This year, he had so many hops that it was more than a one man job. So, he decided to have a pick-your-own hops day. While my hubby and I don’t do any home brewing, we decided to join in the fun.Continue Reading

Roasted Zucchini and Tomatillo Salsa Verde

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By this time of the summer, anyone who has a zucchini plant (or two… I never learn) in their garden is starting to get desperate for some creative ways to use zucchini. Sure, there are recipes for zucchini bread, sauteed zucchini with a bit of garlic and butter, zucchini ribbon salad, more zucchini bread, zucchini quesadillas, stuffed zucchini, grilled zucchini, and the list goes on… But, once they’ve all been made (twice), it’s time for something new.

Yesterday, I picked the first few tomatillos from our garden. I hadn’t intended to start picking the tomatillos yet, but the kiddo started grabbing a few off of the massive plant. I didn’t want them to go to waste, so I picked a few more of the larger ones and decided to make some roasted salsa.

While I was out there, I discovered 8 (yes, e-i-g-h-t) new zucchini on my plants. I’ve already had my share of raw zucchini ribbons, zucchini bread, and an assortment of other zucchini recipes. I’ve also frozen 16 cups shredded zucchini to use later in the year. So, I decided to try adding some zucchini to my salsa. It worked beautifully.

I roasted the zucchini and tomatillos with some jalapeños and poblanos (from the garden!) as well as some onion and garlic. The zucchini rounded out the salsa and added a touch of sweetness. It also helped stretch my few precious tomatillos into a generous batch of salsa for dipping!Continue Reading

Photo Friday: Lego Cookies for an Architect

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Recently, one of my good friends passed all of his tests to become a Registered Architect. His wife threw a big bash to celebrate and I agreed to do a few cookies for the guests. The invitations used the quote, “From Legos to Lincoln Logs to real bricks and mortar, Andy has always wanted to be an architect.”  It seemed like the perfect theme for cookies. Each of the guests at the party got a lego cookie to take home to symbolize being a building block on his journey to being an architect.  And, as a special surprise, I did a few extra cookies that displayed some of the experiences that have been a big influence on his career.

I was happy with the cookies overall. Sadly, it was a humid week around here, and I had some trouble with splotchy icing and craters in the lego cookies. AGH! Fortunately, the party guests didn’t seem to notice and the cookies were a big hit!

Congrats, Andy!

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Homemade Naan with Grilled Vegetables and Tzatziki with Anolon Advanced Bronze Cookware

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This is a sponsored post written by me on behalf of Anolon. As always, all opinions expressed are entirely my own.

I was recently given a chance to test-drive some of the Anolon Advanced Bronze hard-anodozed nonstick cookware and develop a recipe that’s perfect for summertime on the go. The cookware is durable (you can even use metal tools!) and I found that it heated evenly and yielded great results.

When it comes to summer recipes on the go, I like to keep things simple. I prefer food that can be made ahead of time and assembled when it’s time to eat.  I used the 11-inch covered deep round grill pan to make both homemade naan and grilled veggies. Topped with a homemade tzatziki sauce and crumbled feta cheese, the simple homemade ingredients transform into a flavorful summer meal on the go. It’s especially good for an afternoon at the pool or a family picnic!Continue Reading