Churro Waffles with Candied Apple Crunch

Greetings, Mystic Meows!

I absolutely love churros! There’s just something about them. They’re crunchy on the outside, soft inside, rolled in cinnamon sugar… Then dunked in chocolate sauce or in some cafe con leche or tea?? Say, WHAT? It’s a delicious treat and being that Cinco de Mayo is upon us, I wanted to make a Mexican inspired version of a breakfast classic… Waffles!

Now truth be told, I’m more of a pancake meow, but every once in a while I get in the mood to change it up and make some waffles. Recently I was shopping at Bed Bath & Beyond, and noticed in the clearance section this cute little red box that had a picture of a mini waffle maker on it. The price was $4.99, and I just fell in love with how tiny and adorable it was ( only 4″ ) and immediately started thinking about how much fun I’d have in the kitchen teaching my 5 year old daughter how to use it.

So fast forward to the brainstorm I had about churros and A. How easy they are to prepare, and B. How to make them in a different way. I knew my trusty little waffle iron was perfect for turning churro dough into the breakfast I had been cooking up in my head. So I went to work on the dough.

The candied apple crunch part was a happy accident. I diced up an apple, and was heating up the sugar in a small non stick pan without any liquid. I wanted the sugar to melt, ( 2 T. ) which it did, just start to caramelize, and then would incorporate the apples. After adding the apples to the slightly caramelize sugar, part of the sugar started to harden and I had all of these pieces of crystallized apple sugar swimming in delicious syrup.

Then I remembered when I was in The Netherlands, Amsterdam to be precise, I tasted my first true Belgian Waffle. This thing blew my mind! It was sweeter than I expected it to be and was perfect in every way. What stood out for me the most was the little bits of sugar throughout the inside of it that added a burst of sweetness and a crunch that was something quite special with every single bite. I knew I had to use that crystallized apple sugar to replicate the feels of a Belgian waffle and garnish the churro dough version with, so I chopped it all up and sprinkled away! Success!

Here’s a recipe for churro dough that’s super simple. The waffles can be made ahead of time and keep well in the freezer for a rainy day. After I made the waffles I fried them to get that authentic churro crunch and coated them with lots of cinnamon sugar. Enjoy!

Churro Dough

1 cup of water

4 oz of unsalted butter

1/4 teas. salt

1 cup of A.P. flour

3 whole eggs

1/2 cup of sugar

1 Tbls. ground cinnamon

1. In a medium sized pot, bring the water, butter and salt to a boil.

2. Add the flour to the salted butter water and stir until you have a dough. Reduce the heat to medium low and cook the dough in the pot for about 2 minutes, turning constantly until the dough pulls away from the sides of the pot.

3. Remove from the heat and add in the eggs one at a time. A wooden spoon or rubber spatula is best. You can also use a hand mixer. The dough will separate at first, but it will come together into a smooth dough after each addition of the eggs.

4. Now your ready to make churro waffles! Don’t forget to fry them up to get them nice and crunchy and cover them with that cinnamon sugar!

Because my waffle iron was so small, I was able to get about 10 pieces out of this amount of dough. I used a heaping tablespoon of dough for each waffle and made enough for 3 servings. Any fruit topping, chocolate, or caramel sauce would be lovely on these! Have a blast giving them a try! Until we eat again dear reader, happy cooking and Happy Cinco de Mayo!

Cheers, hugs, & meows!

Xo Nikki ๐Ÿ’•โœจ

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Bacon and Mushroom Flatbread with Fresh Mozzarella and Fontina Cheese

Greetings, Mystic Meows!

The title says it all. However, what is the difference between flatbread and Pizza? Hmm… ๐Ÿค” The only real difference to me is texture. Flatbread is thinner and crispier. A bit more cracker like around the edges. Pizza tends to be a lot thicker and doughier. They both allow for an endless amount of toppings, and are always fun to make.

You can also use pizza dough to make flatbread by simply rolling the dough out much thinner than you normally would. Flatbreads are usually in the shape of a rectangle, where as most pizzas are round. So is it all in the name? Is a flatbread still a pizza even though we’re calling it a flatbread? Doesn’t it taste just as good?

Hell yeah, it does! I was in the mood for making this for lunch and it was insanely delicious. I’ll just list off what I used rather than an actual recipe, since it’s really up to you the kind of toppings you’ll have on hand. I did use a variety of cooking methods for each ingredient because I knew exactly how I wanted this to be. I like contrasts in texture and taste and how roasting one thing, and grilling another creates those bursts of flavor that make the ordinary, extraordinary. Here’s what I used…

Ingredients:

Bacon cut into small pieces

Button and Oyster mushrooms, sliced

Grilled spring onions, chopped

1 bulb of garlic, roasted

Spinach

Fresh Mozzarella

Fontina Cheese

Parsley & thyme

Olive oil

Salt, pepper, and chili flakes

Now, if you’re feeling wiley and want to make the dough from scratch, I suggest this Classic Pizza Dough by Martha Stewart. It’s fairly easy to prepare and works well for both flatbread style and traditional pizza making. A high quality pre made pizza crust or heck… French bread or baguette will work just as well.

I roasted the garlic bulb in foil with a drizzle of olive oil in a 400 degree oven for about 35 min. I have a cast iron grill and used it to char the spring onions. I sautรฉed the bacon until it was nice and barely crisp. Removed it, then sautรฉed the mushrooms in the bacon fat. Cause I’m crazy like that and like to extract the most out of everything I cook with. ๐Ÿ˜œ

I then added a pat of butter to the mushrooms, cause the bacon fat wasn’t enough… ๐Ÿ˜› some fresh thyme leaves, chopped parsley, seasoned with salt and pepper and deglazed the pan with 1/4 cup of water. I removed the roasted garlic cloves and put them in a small bowl with more thyme and parsley, olive oil, chili flakes, s & p, and smooshed it all together to make a paste. I then shmeared the roasted garlic love on the flatbread dough and proceeded to add the other ingredients.

I put the fontina on first, then the shrooms, spinach, chopped onions, mozzarella, and finally, the bacon. I sprinkled some more chili flakes on top, drizzled with olive oil and baked it at 400 degrees for 10 to 12 minutes. My oven runs pretty hot so things cook rather quickly, so check yours after 10 minutes and see if you need more time.

The end result for this was fantastic. From the nuttiness of the garlic, the char from the onions, the earthiness of the mushrooms and herbs, the creaminess of the melted cheeses, and the savory flavor of the bacon, with the perfect amount of heat from the chili flakes on top of the crispy, yet chewy flatbread was culinary magic.

I hope you try your hand at making some pizza & flatbread and have fun with different styles and cooking techniques to make it a mystic meal of your own. Thanks for stopping by, dear reader! Until we eat again… Happy Cooking!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’•โœจ

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All photos taken by moi! ๐Ÿ˜‰

Thai Yellow Curry with Chicken and Vegetables

Greetings, Mystic Meows!

I don’t know about you, but I absolutely LOVE curries. There’s just something about the complexities of the spices involved that make it stand out in such memorable ways. Some people don’t really like curries because of it’s association with heat/chilis, but there is a difference between Thai Curries and Indian Curries. They both contain levels of spiciness, but this depends upon the amount of chili’s used to create the curry paste or mix in the first place.

Indian curries tend to incorporate a wide variety of dried spices like a masala mix, and Thai curries are typically made in the form of a paste using wet ingredients like galangal, lemongrass, and kaffir lime. Thai curries also tend to be a bit soupier, meaning that the curry sauce itself isn’t as thick as an Indian Curry. And it should be noted that not all Indian curries are coconut milk based.

When I’m out and about on any kind of food shopping excursion, I’m always on the hunt for something new to try and add to my cooking repertoire. Those key ingredients that help make my own mystics meals that much more epic and over the top. I found that in a brand called Mike’s Organic Curry Love and have been hooked on it ever since. The brand has been around since 2008, so it’s not a new thing on the market, it’s just new to me because I’ve only discovered it about 6 months ago.

They make a variety of curry pastes and sauces that are wonderfully authentic in flavor. There are several things I enjoy about the brand itself, including it’s packaging, ease of use, and minimal waste factor. They come in single use pouches and make enough for a nice hearty meal to feed 3 to 4 people, depending on if you even want to share any of it! The instructions are easy to follow, so any home cook at any skill level can create a mystic meal of their own that will impress the daylights out of your friends and loved ones. Trust me. ๐Ÿ˜›

I went with the Yellow Thai Curry Paste and added chicken to it, and a slew of veggies that I had that were screaming to be put into this recipe. Below is what I used to create this amazing meal. Enjoy!

Yellow Thai Curry with Chicken and Vegetables

8oz. chicken breast, diced into cubes

1/2 cup cubed sweet potato

1/2 cup cubed yukon potato

1 cup green beans, stems removed and cut in half

3/4 cup of diced yellow onion

1/2 cup of bell peppers, sliced

1 13.5 fl oz can of coconut milk ( I like the Chaokoh brand )

I packet of Mike’s Organic Curry Love’s Yellow Thai Curry Paste

2 T. vegetable oil

Salt and pepper to taste.

 

1. Boil the potatoes and cook them until they’re tender, but not mushy. I put both kinds together in the same pot with a touch of salt in the water. Once cooked, drain and set aside. Should take about 10 minutes.

2. In a large skillet over medium heat, add the 2 Tbls of oil and the chicken, season with a bit of salt and pepper, and start to brown the meat. Cook for about 5 minutes. Add in the green beans, onions, and bell peppers and continue to sautรฉ together for another 5 to 6 minutes.

3. Add the yellow curry paste and mix into the chicken and vegetables to help break it up and distribute into the ingredients. Sautรฉ together for about a minute.

4. Add the can of coconut milk, being sure to scrape all the goodness out of the can, and stir all together. Lower the heat to a simmer, adjust the salt and pepper, and let simmer for about 5 minutes.

5. Add the cooked potatoes, and gently stir into the curry. Remove from the heat and serve. Meow!

 

I opted to serve this with Basmati Rice, but it can be eaten as it is, with some yummy noodles or with some toasty bread. And of course you can make your curry with whatever the flip you want! Meat, no meat, seafood… Anything goes! I hope you give this recipe and this brand of curry pastes a try. It’s so worth it, in particularly if you’re looking to jazz up your next meal and try something new!

Thank you so much for stopping by, dear reader… Until we eat again. Happy Cooking and Happy Eating!

xo Nikki

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Cheesy Poblano Corn Fritters and Garlicky Green Beans with Mushrooms

Greetings, Mystic Meows!

I love making side dishes. For me they often become the center of the meal and I like their versatility when it comes to how to eat and serve them. And I typically throw the rule book out the window when I’m cooking, anyways… ๐Ÿ˜› Both of these recipes are vegetarian friendly and perfect for any kind of meal, morning, noon, or night. I’ll start with the Corn Fritters.

Corn can sometimes be a one trick pony in the sense that most of the time, speaking for myself, I prepare it the same way ( with butter and a pinch of salt ) because my daughter’s super picky when it comes to the way she eats. However, she’s becoming increasingly curious about the dishes I’ve been making for these blog posts and is at least “tasting” what I make. It’s a start, right? So I tried out a dish I haven’t made in a long time.

Fritters are made up of a thick batter containing fruits or meats and vegetables depending on the recipe. Some are deep fried in lots of oil and are bit rounded or oval since they’re spoon dropped into it. In this recipe the fritters are more of a pancake shape, use way less oil, and are nice and crispy on both sides thanks to all the yummy cheese getting fried to perfection. They’re really easy to prep and cook and I recommend using fresh corn if you have it, but you can use canned or frozen corn as well. Just make sure you drain and dry the canned corn, and defrost the frozen corn and again, dry it to absorb excess water.

Cheesy Poblano Corn Fritters

2 Cups of corn

1 medium sized Poblano pepper, seeded and small diced

1 half jalapeรฑo pepper, seeded and small diced

1/4 cup sliced green onion

1/8 cup chopped cilantro

1 large clove of garlic, minced

1 cup shredded jack cheese

1 cup shredded cheddar cheese

1 cup AP flour

2 large eggs

3/4 cup of milk

3/4 teaspoon of baking powder

1/2 teaspoon salt

Fresh cracked black pepper to taste

1/4 cup vegetable oil for frying

In a large bowl, combine all of the ingredients, wet and dry. Mix together well. The batter will be VERY thick.

Heat up your favorite frying pan over medium heat and add 2 Tablespoons of vegetable oil per batch of Fritters.

Scoop about 1/4 cup of the batter into your frying pan, frying 3 to 4 scoops at a time. Press down with a spatula to round them out, not making them too flat or thin.

Fry for about 4 minutes per side until golden brown on both sides. Serve them warm with sour cream if you’re feeling fancy ๐Ÿ˜‰ Makes between 10 to 12 pieces. *Side note: I didn’t feel the need to add any extra salt since the cheeses are pretty savory, but feel free if you want to add more S & P at the end. Btw, my daughter took the tiniest bite… Baby steps. ๐Ÿคช

Now on to the next recipe…

Green beans are one of my favorite vegetables to make as a side dish, however I also love to use them as a salad topper and as a main course. Easy to eat raw or cooked and again, extremely versatile, there are countless ways to incorporate them into your next mystic meal ๐Ÿ˜‰โœจ

I also love mushrooms and combining these two together is always a win-win for me. With so many people taking control of their eating habits by meal prepping for the week, this is a great recipe to add to your next green salad, grilled chicken or fish, grain bowls, etc.

I must admit… I’m from the Julia Child school of butter, and this recipe uses a fair amount, but you can of course use olive oil or cooking oil of choice. I just happen to prefer using butter and for me, it adds a richness to the dish that I love and let’s face it… Butter is delicious, but use as little or as much as you see fit for yourself.

Garlicky Green Beans with Mushrooms

1 pound green beans, cleaned and stems removed

8oz of your favorite mushrooms, sliced

3 cloves of garlic, minced

1/4 cup thin sliced onion or shallots

1 Tablespoon fresh chopped thyme

1 Tablespoon fresh chopped parsley

4 Tablespoons of butter

Salt and pepper to taste

Bring a medium pot of salted water to boil and add the green beans. Cook in rapidly boiling water for no more than 2 minutes. Drain the green beans and cool under cold running water or in an ice bath. Drain and set aside.

In a large pan over medium heat, add the butter, garlic, mushrooms, and onions and sautรฉ until the vegetables just start to caramelize. Season with a bit of salt and pepper. Add the green beans and cook together for about 3 minutes. Then add the thyme and parsley, mix together. Taste and adjust the seasoning and serve.

There you have it, dear reader! Two very different, vegetarian and easy to prepare side dishes that I hope you try out and add to your next Mystic Meal! Happy Cooking and Happy Eating! And Happy Easter, too!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’•

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CBD Infused Foods

Greetings, Mystic Meows!

Chefs all over the world predicted that in 2019 one of the biggest food trends we would see is the incorporation of CBD in pretty much everything edible. From drinks to pet food, chips to chocolate, chefs are seeing unique opportunities for new cuisine and experimental dining options by the inclusion and infusion of cannibis and CBD oil. Just take a look at what a company called Cannabinoid Creations is doing with CBD infusion.

What exactly is CBD? CannaBiDiol is a compound found in the resin of the cannibis flower, and has a rich medicinal history going back for a long time. As in, thousands of years. Unlike the THC compound, CBD is not psychoactive, meaning it won’t get you “high”, so it’s not going to alter your state of mind upon consumption.

However, CBD research indicates that the changes it causes the body might be beneficial. I’ll link a couple of places where you can learn more about it. So far it’s research has shown that it might relieve pain, depression, anxiety, causes of acne, and alleviate certain cancer symptoms.

CBD Benefits

CBD and the FDA

As far as consumption, there’s a variety of ways in which food is being used to entice us into trying CBD products in the latest health food vitamin, chocolate confection, infused coffee, and treats for our pets. Even fast food chains are jumping on the CBD bandwagon. Carl’s Jr., a West coast fast food chain known as Hardy’s on the East coast, recently announced that it is debuting the Rocky Mountain High Cheeseburger infused with CBD on 4/20. You need to be 18yrs or older to purchase it, of course… But the variety of ways that CBD will be making its way into everything you can think of will be intriguing to see and taste.

It’s an interesting and controversial subject considering that no one can say for sure how beneficial CBD really is for us, but as a chef I can totally see the appeal to incorporating it into recipes as these days it’s becoming increasingly difficult to keep consumers engaged and interested in following food trends that aren’t embracing a plant based, sustainable, zero waste mentality. CBD would fall into plant based, I suppose.

I’m looking forward to seeing how creative and inventive chefs and other companies are going to be with it all and what changes people will feel if consuming CBD on the regular. Time will tell! Until next time dear reader… Happy Cooking and Happy Eating!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’–โœจ

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Photos courtesy of Carl’s Jr., and Google images ๐Ÿ˜‰

Spicy Sambal Lobster Salad

Greetings, Mystic Meows!

With Spring upon us and Summer approaching at a rapid pace, ( it’s already almost mid April! ), the abundance of the rainbow colors of fruits and vegetables in our local markets are quite inspiring. Everything just looks so… Fresh!

Even the fish and seafood are impeccably tempting and inviting. With the weather warming up I always find that my tastes change and my desire to cook and create different dishes kicks into high gear. And I start to crave those flavors that remind me of summer and the sea.

On a recent food shopping excursion I was captivated by some incredible looking lobster tails at a great price that I couldn’t resist. Along with some gorgeous brioche bread and herbs, my chefs brain immediately started going through the inventory of what I had both in the pantry and the fridge, and I knew exactly what I was going to make.

So here is the recipe for Spicy Sambal Lobster Salad, which can be put on your favorite bread or toast, lettuce, crackers, or raw veggie chips like jicama, fresh beets, or radishes. Even rice paper for a healthier version of a lobster roll without the bread! That’s what I love most about recipes… You can always change things to make them your own! Enjoy!

Spicy Sambal Lobster Salad

1 pound cooked lobster meat, diced into medium sized pieces

1 piece of green onion, thinly sliced

1/4 c. chives, chopped

1/2. cup of mayonnaise

2 Tbls. Sambal Oelek ( you can find this in the Asian section at the supermarket ) use more or less to taste. I like mine a bit spicy.

2 tsp. Sriracha or a dash of cayenne pepper

Salt and pepper to taste

Mix all of the ingredients together in a large bowl and adjust the amount of Sambal, mayo, salt and pepper to suit your palate and set in the fridge for about 10 to 15 minutes for the flavors to marry together. Serve on top of your favorite toasted bread or lettuces. ๐Ÿฆž

I made this for lunch and I used brioche and toasted the bread in a skillet with some butter to brown the sides. I like the sweet butteriness of brioche with lobster. The added heat gave it a nice kick that I really enjoyed and I hope you will too! I was feeling extra fancy and made Garlic Parmesan Fries to go with it, cause… why not? ๐Ÿ˜› Until next time, dear reader… Happy Cooking!!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’•

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Beyond Sausage Stuffed Mushrooms

Greetings, Mystic Meows!

Ok. I’m not in any way vegan or vegetarian, but as a Chef who loves to eat, um… almost anything, I’ve really grown to love the Beyond Meat line of plant-based products and am super excited to try their latest offering Beyond Beef, which tastes, looks like, and can be used just as you would ground beef.

I’m already a fan of the Beyond Burgers, meat crumbles and chicken strips, and recently my local grocery store started carrying the Beyond Sausage Hot Italian flavor and I grabbed it like a mad woman! I was super excited to try it and immediately my creative brain went to work on the countless variations of yumminess I could prepare with it. Hence the title of this here blog post ๐Ÿ˜‰

When I go grocery shopping, I usually have a list of the things I actually need, but mostly I just wander the produce and meat aisles and see what jumps out and inspires me. I spotted some gorgeous looking Crimini ( baby bella ) mushrooms and knew exactly what I was going to make. I grabbed some spinach and a chunk of deliciously nutty Pecorino Romano cheese and off I went.

So here it is, dear reader… My recipe for these absolutely tasty morsels that I hope you make and enjoy as much as I did. If I didn’t have to share them, I could have easily devoured them all by myself! Meow!

Beyond Sausage Stuffed Mushrooms

12 large mushroom caps ( reserve the stems)

7oz. (2 links) Beyond Sausage

1/2 cup small diced onion

1 large clove chopped garlic

3 cups fresh chopped spinach

1/3 cup breadcrumbs

2 Tablespoons grated Parmesan cheese

3/4 cup small diced fresh Pecorino Romano cheese

2 Tablespoons olive oil or butter

Salt and Pepper to taste

Heat your oven to 350 degrees. Wash the mushrooms thoroughly. Remove the stems and chop them up as small as you can. In a sautรฉ pan or skillet, add the olive oil or butter on medium heat. Crumble the 2 sausage links and add it to the pan along with the chopped mushroom stems, onions, and garlic. Cook for about 5 minutes, stirring and breaking up the sausage, cooking until the onions become translucent.

Add the chopped spinach and sautรฉ until it becomes wilted. Lightly season with salt and pepper, being careful not to over-season the mixture since you’ll be adding the cheeses at the end, which are salty on their own. ๐Ÿ˜‰

Add the breadcrumbs and Parmesan, mix until well-incorporated and remove from the heat. Add in the diced Pecorino cheese and mix well.

Taste and adjust the seasoning to your taste. Take a heaping Tablespoon of the stuffing and start spooning the mix in your mushroom caps, being very generous with the filling, You might have a bit of the mixture leftover depending on how many mushrooms you make.

Place the mushrooms on a sheet pan or baking dish and bake them uncovered for about 15 to 20 minutes depending how large or small the mushrooms are. Once they’re cooked, remove from the oven and take about 1/4 cup water and deglaze the sheet pan before plating the mushrooms. This will create a nice pan sauce for the shrooms. Plate them up, add a touch of salt to the pan sauce, pour over the mushrooms and serve!

I have to tell you that these were really, REALLY delicious! This by far is my favorite Beyond Meat product to date. The flavor and texture was just like pork sausage, and I’m glad I chose the ingredients the way I did, especially the Pecorino. ( Pats self on the back ๐Ÿ˜‰)

I do hope you give these a try cause they are sooooo worth it and easy to prepare. Until next time… Happy eating and happy cooking!

Cheers, hugs & meows!

Xo, Nikki ๐Ÿ’•

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Cuchifritos!!!

Greetings, Mystic Meows!

Growing up in The Bronx the food landscape represented the people who lived there. From Chinese food to Pizzerias, Jamaican to Chino Latino, Irish Pubs and good old fashioned Diners that served the best breakfasts and burger platters to satisfy your cravings day or night, there was always a place to go to get your comfort food fix, or a taste from your homeland or cultural background. On a side note, did you know that The Bronx is the only one of the 5 boroughs that’s part of the U.S. mainland? ๐Ÿ˜›

The diversity of the Latin food culture in The Bronx is something that I’ve grown to miss very much since I moved to California many moons ago. There are a few stand out Colombian and Cuban restaurants here in Tinseltown, but there is, at least to me, a lack of the Puerto Rican cuisine that I grew up eating. In particularly, Cuchifrito restaurants. What the flip is or are cuchifritos you ask? Allow me to explain…

Cuchifritos are various types of fried foods that originated in Spain and Puerto Rico, although most Latin and Afro Caribbean cultures have their own variations of them. Cuchi is short for pig or concino, and frito means fried. It was referring to the combination of fried pork prepared with a wide range of ingredients typically prepared in small bite portions and nowadays refers to the types of restaurants that serve this kind of food and frituras.

You’ll also find offerings of Pernil ( roast pork shoulder ) Arroz Con Guandules ( yellow rice with pigeon peas ) P.R. style Fried Chicken, Soups and Stews, Mofongo ( fried plantains mashed up with garlic and chicharron ) and Pasteles ( think tamales made with yuca, potatoes, and plantains instead of corn masa ) just to give you an idea.

It’s basically a full blown starch fest of the most delicious and epic proportions! Some of my favorite cuchifritos are Rellenos de Papa, mashed potato balls filled with seasoned ground beef or cheese and deep fried. So good! Then there’s the various types of Epanadillas that have all kinds of meat and vegetable fillings fried to crispy perfection. And how can I forget Alcapurrias, which is a fritter made with plantain and yautia filled with ground beef and yes… Fried! Absolutely delicious!

Some would say that most of these are an acquired taste, which I suppose is true. But I’m telling you… Once you taste any one of these you’ll be craving them just like I am today. These flavors remind me of my childhood in The Bronx, and both of my Abuela’s cooking. Now that I cook for a living, I have a better understanding and appreciation for it, and I find myself wanting to prepare the food I grew up with for my own family to keep those flavor memories alive and relevant. If you google Cuchifritos, you’ll see what I’m talking about as well as a ton of recipes that I know I’m going to try my hand at and I hope you will, too! Happy Cooking and happy eating!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’–โœจ

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All photos courtesy of google images ๐Ÿ˜‰

LA Weekly

Hello there, Mystic Foodies!

Recently I was given the opportunity to submit an article to LA Weekly about some fellow Chef friends of mine who have recently started their own Mexican inspired weekend pop up, Tortilla Con Amor based out of North Hollywood, Ca. I’m grateful for the opportunity to have something I’ve written published in a mainstream publication, and I hope you meows give it read and enjoy the story.

Even if you don’t live anywhere near California, be sure to follow Tortilla Con Amor on social media and watch their food journey unfold, just as my own is blossoming in unexpected ways. I will continue to write for myself, and whoever wants to read about the people, meals, ingredients, and experiences that have and continue to make their impression in my life. You can also keep up with me at Mystic Meals on Instagram!

Happy reading, and happy cooking!

Cheers, hugs, and meows!

Xo Nikki

https://www.laweekly.com/restaurants/on-the-street-feeling-the-love-at-tortilla-con-amor-10138020

French Onion Soup!ย 

Do you ever just get stumped on what to cook for yourself or your family? As a Chef, there are times when I can be really whimsical and creative in my own home kitchen. But when you have a picky 2 1/2 year old it gets a little crazy sometimes to think up meals that they’ll eat. To be honest though, sometimes it’s easier feeding my daughter than it is to feed myself!

I suppose it’s because of the repetitive aspect. The food rut. That’s where we tend to make and eat the same foods on a loop, over and over again because it’s either quick, easy, doesn’t require too much thought, or all of the above. We all need some inspiration to help motivate us, right?

Well here in SoCal where I live, the weather’s starting to go through “the change”. ๐Ÿ˜› Meaning that the temperature’s starting to get a little colder. Out of nowhere I had this wicked craving to make French Onion Soup. Does that ever happen to you? You start craving something all friggin’ day long and you just have to have it or make it? So, that’s exactly what I did.

I started by slicing up 4 medium sized onions. 2 yellow and 2 red. That just happened to be what I had on hand, but you can use whatever combo of onions you like, including shallots, scallions, etc. They all have a delicious flavor profile that will add to the end result of your soup if you decide to make some for yourself.

Then I added about 1/4 cup of olive oil to my cooking pot ( at medium heat) and added in the sliced onions to begin caramelizing them and cook them down. My goal here is to brown the onions and release their natural sugars without burning them. This, for me, took about 25 minutes.

Once my onions were nice and sexy, I added 3 cloves of crushed garlic, thyme, ( fresh or dried) 3 cups of beef stock (I just happened to have some) and 3 cups of water, salt and pepper. That was it. I let that cook on a medium low flame for about 1 1/2 hours, reducing the broth by at least a third to help concentrate those flavors. I found myself adding more salt and about 1 1/2 teaspoons of sugar to help balance that savory sweet taste I was looking for.


Of course you can also use chicken stock, vegetable stock, or plain water to make this soup. Just adjust the seasonings to your liking. This recipe is by no means a traditional version of French Onion Soup, just my way of making it, especially when you have to make changes based on what you have in your fridge or cupboard.

However, another key element to this soup is cheese and croutons! When you order this at a restaurant it typically comes garnished with a crouton completely covered in thick, melted, glorious, golden brown bubbly broiled Gruyere or Comte cheese! Well… I didn’t have any of that ๐Ÿ˜ I did have some Swiss, Mozzarella, and some good old fashioned white bread! So I fired up the oven to 350 degrees, put my bread on a sheet pan, added the cheeses and let them get nice and toasty for about 20 minutes.

Then I ladled my soup into a bowl, cut up the croutons into bite sized pieces and placed them right on top of the soup. Man oh MAN was this a delicious meal! Granted, it wasn’t exactly what I would make in a restaurant setting or even be served as a diner, but that’s not the point. I was able to achieve the flavors and textures I was looking for simply by working with what I had, and not letting the lack of certain other ingredients prevent me from making the soup anyways.


I think that’s what happens to us in our kitchens as well… We’ll look around and go, I don’t have this, or I only have 3 of the 5 things I need to make it, and then we end up making something else instead of just giving it a go and thinking outside the box. Cooking requires a lot of compromise and last minute changes, and it’s in those moments that we create something really unexpected. One of the most important things to do when cooking is to keep it simple. Simplicity.

And of course, cook with lots of love. From the heart. โค๏ธ I was really happy with the way the soup came out and was glad that I decided to make it! I hope this helps inspire you to get in your kitchen and make a soup, or even order a bowl of French Onion next time you go out to eat and it’s on the menu. Thanks a lot for hanging with me! Cheers, hugs & meows!
Nikki Meow

Top photo courtesy of Google ๐Ÿ˜‰