Is it really over?!

I’m guessing that summer is officially over. If today’s weather is any indication, I think it is officially time for me to start cooking again. Have I told you how much I LOVE Brooklyn summers? Oh I have? I also racked up some frequent flyer miles this summer. I tried to remember to take pictures of my most epic eats, but sometimes I was just too busy chewing to stop and break out my camera. Please forgive me. Down below are some (and probably very few) of this summer’s most epic eats.

Dallas, TX
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Orlando, FL
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The Dessert Lady! First seen here. Just as good as i remember.

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Jeremiah’s Italian Ice! Perfect for that insane southern heat.

Brooklyn, NY
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As you can tell, I will probably NEVER be a vegetarian. Random fact: My dad is a vegetarian.

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Alabama Chicken Taco, BBQ Short Rib Taco, and BBQ Pork Slider that I shared with Mama Suite. All from the Mexicue food truck in Grand Army Plaza. Truth: their BBQ Short Rib Taco might just change your life.

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I love dumplings. I love pork. Pork & Chinese Chive Dumplings with soy sesame dip. I now love Rickshaw.

* I always stayed away from food trucks in the past. I always thought that food trucks would inevitably lead to me taking shots of Pepto Bismol, breaking out into a cold sweat and quite possibly curled into fetal position on my bathroom floor. I was pleasantly surprised by the fresh ingredients used on both trucks and I am now happily stalking them on twitter.

San Juan, PR

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Breakfast sandwiches from a tiny spot in San Juan. Obviously I ate more than a sandwich, but my mouth got to it before my camera.

I also had pics of interesting fruit (sugar apple) and an avocado the size of my forearm from my week in Antigua. But my camera ate the pics ={.

Until next year summer! Our love affair is strong.

Too hot to cook

I’ve been a bad blogger. I admit it. Here’s the thing, I just don’t really cook in the summer. There, I said it. Every year, like clock work, I am hypnotized by the awesomeness that is a Brooklyn Summer. It’s honestly amazing. All of my favorite sidewalk cafes are open extra late, dining al fresco with friends is simply amazing, and it’s just too hot to turn on the stove. Even with my house air conditioned I burn up, seriously. But about once every few weeks I miss banging around my pots and pans and the look my cats give me every time I set off the smoke detector. I promise that I’ll eventually get back in the kitchen, but for now here are a few random pics of where I’ve been and what I’m loving.

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Peanut Butter Cookie Dough Ice Cream (say whatttt?!) and Heavenly Praline (yummm!). The line is long, I know, stand on it. It’s amazing.IMAG0051 IMAG0052

Every 3rd Sunday of the month from 11am-5pm, food trucks invade Grand Army Plaza. This red velvet cupcake rocked my face off!

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Rice Thai is AWESOME and super cheap! The staff is super friendly and sadly (maybe not) they know me (“Beer right?” “Yes, you know this.”) and they’re 10steps away from PEANUT BUTTER COOKIE DOUGH ice cream!

Sometimes, I’m a beast and forget to take a picture. There’s also been: Banh-mi sandwiches, Gyros, Falafel, lots of salads, bubble tea, BEER (my love), wine, thin crust pizza, and specialty donuts (cheesecake? passion fruit? lemon poppyseed?!).

*All these pics were taken on my phone. Not too bad right?

**I will cook eventually. Maybe. I guess.

Cheesecake? Yes Please!

Sorry for the unplanned absence, life got a little hectic on this end but I’m back! But if you REALLY can’t get enough of me then you should follow me on twitter (just sayin’). I’ve been craving cheesecake for quite sometime, but I didn’t really want to do any work. I wanted something that would come together super quick and not do too much damage to my thighs, so I was obviously excited when I came across Gina’s recipe for Lemon Cheesecake Yogurt Cups. They made me a very happy girl.

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Randomness:

I used plain Chobani with the intention of adding extra vanilla. I completely forgot and they were still good,

That furball in the corner is my kitten Chunky. His “real” name on paper is Teddy Bear (yes I’m mature, i know) but as you can tell he’s not small despite just turning 1 and he frequently ninja kicks my other kitten, Khloe, for food. They’re the same age and he’s nearly twice as big as her. Apparently he wanted to be on the blog. World meet Chunk! He’s 12lbs of awesomeness, the best cuddler ever, and likes dogs (my friends and I have fur play dates at my house), however, he is afraid of children, rain, his own shadow, your shadow, any shadow, snow, the washing machine, the dryer, our mailman, the UPS guy, and pretty much life outside the house. I still love him though.

BBQ Ribs

I have NEVER made ribs, but I do love to eat them. I’ve never attempted to make my own barbecue sauce, well because when you see entire Food Network specials dedicated to something, you automatically assume that it has to be one of the hardest things to make from scratch. Not the case. In fact. I decided to just wing it and see what would happen. No recipes, just hope. (ha!)

First I marinated my pork ribs overnight in sea salt, black pepper, 1tsp of EVOO and about a tbsp of garlic & herb seasoning that I picked up at TJ Maxx oddly enough.

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Then I added a little bit of canola oil to a hot pan and seared each rib for 2mins on both sides. I then placed them to the side in a foil covered oven safe dish while i moved on to my BBQ sauce.

Side Note: I am so very proud of this sauce! It turned out way better than I could have possibly hoped.

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Easy Peasy BBQ Sauce (too corny? whateva. I’m not Rachael Ray)

1cp Tomato Sauce

1/2cp Ketchup

1 Yellow onion

S & P

1/4cp Worcestershire Sauce

1/2cp Packed light brown sugar

1tsp Chili powder

1tbsp Garlic & Herb seasoning (to carry the flavor out from the ribs but feel free to use whatever you want)

1tsp EVOO

1tbsp Apple cider vinegar

Add EVOO to hot pot, add diced yellow onion and allow to sweat for about 3mins.

Add all other ingredients and allow to simmer on low heat for about 10-15mins.

Pour half of the mixture over ribs.

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Bake ribs at 350* until internal temp reaches 160*- this took me about 2hrs, I made mine in my brand new ridiculously large toaster oven that i’m in love with.

After 2hrs I poured the rest of the mixture over the ribs and left it in the oven for another 20-25mins.

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Served with oven roasted potatoes (evoo, garlic & herb seasoning, sea salt and pepper) and steamed broccoli. It was gooooood. Like REALLY REALLY goooood. If you try the sauce definitely let me know!

Catch me on twitter @NotSoSuite.

Easy Peasy BBQ Sauce on Foodista

Summertime Carbonara

When I think of summer dinners, I think of light and refreshing meals, nothing too heavy. Pasta has a bad reputation for being a heavy, greasy, food-baby causing carb but I for one, love it and as with anything else it’s all about the preparation (and the portion, of course). I’ve been curious about making carbonara ever since I saw it on the Food Network. I actually completely forgot about it until I read the June issue of Clean Eating Magazine and I came across their recipe for Summertime Carbonara.

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Question: How are you suppose to mix the egg with the pasta without completely scrambling said egg? I got this

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See? That would be scrambled eggs people. But in the end it turned out well.

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I loved the radishes, it added a nice little crunch. The dish wasn’t heavy at all and yielded a generous portion (2cups per serving). I would definitely make this again but I still want to make REAL CARBONARA. Bring on the FOOD BABY!

Follow me on Twitter! I promise I don’t bite. ———>

Crack in a bowl?

Anytime I see beans or peas in a dessert recipe I automatically back away. I mean, its beans! Does that not seem strange to anyone else but me? But when Katie posted a recipe for “Blondie Batter” Dip , my heart fluttered. I LOVE BLONDIES! I’ve been obsessed with them since I was a little girl and it’s where my addiction to white chocolate began. So how could something with chick peas compare to my favorite treat?

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IT IS PERFECT!

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At first I was hesitant to post this, because let’s be honest, it doesn’t look half way as pretty as Katie’s. But after tweeting her, I realized that it would be a crime not to. It is in fact delicious and ALMOST guilt free.

I have drizzled it over banana slices, dipped into it with apple slices and my personal favorite: CINNAMON GRAHAM CRACKERS!

This morning I made the best breakfast ever! Plain greek yogurt + banana slices + blondie batter = pure awesomeness a.k.a. crack in a bowl

My Substitutions:

Natural Peanut Butter as my nut butter of choice

1cp of Brown Sugar (I have issues)

White Chocolate Chips (see the white specs in the bowl? Chopped chocolate. Oh yes, the addiction is real.)

A pinch of xanthan gum- my dip was a little runny so I thickened it up a bit.

Never again will I run from a dessert recipe that has beans or peas. In fact, I will welcome it with open arms. THANK YOU KATIE!

Brown Sugar Chicken

I promise that I’m not stalking Jenna. Actually, this isn’t the first time I made her 30 minute lemon brown sugar chicken and it was just as perfect as I remember. It’s like the perfect mixture of sweet and tart. I never would have thought to put brown sugar on chicken breast, which is funny really because I pretty much put brown sugar on everything else. I paired it with cheesy spaghetti, clearly I’m obsessed, and mixed veggies. NOTHING can out shine the chicken! Make it and then send Jenna a gift.

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I am a messy cook. Do you see that counter? (i got flour INSIDE the dishwasher. Que?)

I’m also pretty sure this chicken was on steroids. Do you see the size of that ONE chicken breast?!

This chicken is awesome. That is all

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