The Inspired Plate monthly food challenge-Textures

This month brings a challenge for sure…TEXTURES! I bought a couple texture packs from Jessica Drossin a couple years back so these came in very handy for this month’s challenge. While I don’t use them for my client portraits, I do like to play around with them for personal use. This month I chose something simple and something I didn’t have to cook. I drove to Panera Bread and bought some Broccoli Cheddar soup in a bread bowl along with their Frontega sandwich…viola! The sandwich was NOT put together very well, in fact I couldn’t tell if it was put together at all when I got home. It looked like 4 pieces of bread were thrown into a box with chopped chicken, tomato, etc…you get my drift (not photo worthy unfortunately). I envisioned warm tones, hearty soup and texture. Here is what I came up with as my final submission.

Now go check out Allison Jacobs, Orange County Photographer

http://www.allisonjacobsphotography.com/?p=2514

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Mexican Vegitarian Casserole

This dish was very simple to make and really only consisted of layers of goodness; quartered tortilla wraps, black beans, roasted red pepper, cheese, cumin, more cheese, corn and green enchilada sauce. I think we’ll be taking a break with the Mexican dishes as of late we’re getting pretty tired of the tortilla wraps. If you have some Mexican recipes to suggest that don’t require these I would love to hear them!

 

 

Greek Quesadillas

Ok so technically this does not fall into Mexican…as far as I’m concerned 😉 This was sooo good! A great alternative for a meatless dinner with fresh veggies. I must admit, I forgot the black olives. I love olives too, my husband didn’t mind though since he hates them! I’m known to forget an ingredient every time I make something and since we live across the street from a supermarket you would think that it would be easy to just pop over and pick up what I forgot but as I was already there TWICE today I said screw it. This dish was still amazing without the olives but I will make it again complete with every ingredient 🙂

enjoy!

Here’s the recipe:

Ingredients

2 roasted vine ripe tomatoes

2 cups chopped baby spinach

1/3 chopped red onion

1 cup of shredded mozzarella cheese

1/3 cup feta cheese

1 small can of sliced black olives

olive oil

dried oregano

roasted red pepper

10″ whole wheat tortillas

Directions

Lightly brush one side of tortilla

turn tortilla over and place chopped spinach, red onion, roasted red pepper and roasted tomato and top with shredded cheese, feta and sprinkle oregano. Fold in half and place in frying pan on medium heat. cook until side has browned and turn over until cheese is melted (only a couple minutes each side should be enough). Viola!

I found this recipe here.

Brush one si

Southwestern Bean & Beef Burger Wrap

Here we go again, back on a Mexican kick! This was pretty different…in a good way. I found the recipe off of Eating Well. I subscribe to e-mails for recipes and it really inspires me as a photographer and a cook.  Packed with refried beans, beef, avocado, cilantro, pepperjack cheese, romaine lettuce and topped off with a squeeze of a lime this dish was easy and quick to make.

Raspberry Mojito Ice Popsicles

So this is my first ice pop experiment, I came across this recipe on an amazing food photographer’s blog; White on Rice Couple.  When I saw their post on the Marionberry Mojito Ice pops I immediately scoured for the popsicle mold online and was planning on making this asap. They.are.delicious.  A perfect summer bbq treat and to cool you off on those hot summer days. I’m going to make so many variations of these this summer so stay tuned!

Hawaiian Salad

I can’t take credit for this recipe, my Grandmother used to make it frequently (along with many others I’m sure) and when my Mom mentioned she made it I jumped for joy.  I haven’t had this since sweet salad for years and it brings back so many nice memories of my Grandmother and family gatherings during the hot summer months. This simple salad contains mandarin oranges, pineapple, mini marshmallows and shredded coconut. It’s perfect when chilled out of the refrigerator on a hot humid day!

Food Magazine Inpsiration – The Inspired Plate

I recently joined an amazing group called The Inspired Plate, a wonderful group of female photographers from around the country that hold monthly food photography challenges. I’m so excited to be apart of this and share everything I’m learning each month. This month was to shoot an inspired magazine cover photo. I choose Strawberries as my recipe base and originally as of this morning this was supposed to be a tart BUT I realize I’m not a great tart baker and my first tart bombed because I cooked it too long and the tart pan I bought was a little bigger than what the recipe called…details matter people! 😉 Anyway, I improvised and ground the tart shell in a food processor and made it into a Tart in a Jar! Perfect for summer and tonight’s dessert with family 🙂 Hope you like my inspired magazine cover, I loved designing the cover and well I’m very happy with how well it all came together.

Now head on over to  Kay Pickens | Columbia MO Food Photographer  http://kaypickens.com/food-magazine-inspiration/and check out her magazine inspired cover!

Enchiladas with a twist.

I put a spin on a traditional enchilada recipe I found online. Here is goes!

Boil 3 chicken breasts in water until cooked through.

Cut chicken into bite size pieces and toss into skillet on medium heat.

Cover chicken with Taco seasoning packet and mix up…do not add any water.

Cook chicken in Taco seasoning for about 10 minutes stirring throughout.

Mix 8 ounces or Ranch dressing and 8 ounces of Sour Cream. Reserve 1/2.

Transfer chicken to a bowl and mix with Ranch dressing and Sour Cream.

Preheat oven to 375

Grease pan shallow baking pan.

Take 8 inch Whole Wheat Tortillas and assemble as follows:

Spoon about a tablespoon of reserved Ranch  and Sour Cream mixture onto tortilla.

Spoon chicken mixture into center strip of tortilla.

Spoon salsa to taste and sprinkle with Mexican shredded cheese to taste (I smother).

Roll up Tortilla and place in pan seam side down.

Cover with Red Enchilada sauce & smother with cheese to taste.

Bake uncovered for 20-25 minutes

Fresh Caprese Quinoa Salad

Guess where I found this awesome, fresh, filling and healthy recipe????? If you guessed Pinterest you are correct!I love finding inspiration from Pinterest, it’s the best thing out there on the www in my opinion. This was so super easy, the only trick to this recipe is to cook the Quinoa correctly. I didn’t pay attention the first time around cooking Quinoa and it ended up being a little too hard because it’s very important to cook it on low once you’ve worked up a rolling boil.  Once your Quinoa cools for about an hour to an hour and a half you are ready to toss these fresh ingredients together and enjoy a deliciously healthy meal. I ate this as a snack before dinner last night and it kept me from eating about 4 chicken ranch tacos (more on that in the next post). Here is where you can find this easy peasy recipe.

Chicken Enchilada Casserole

I saw this recipe over at the Iowa Girl Eats blog and it was so good! I love the recipes she cooks, they are simple, healthy and delicious. This is one of those meals when you just throw it all together, stick in the oven and enjoy! You can find the recipe here.