OMG – This is wonderful. When is your first cookbook being published?
At our house, we only get 3 TV channels: The Food Network, The Cooking
Channel and the Travel Channel (Anthony Bourdain) lol
Cookbook …..whoa Nellie, not nearly that far yet!
Pam-thank you for your kind words. Hope you get something out of this site. I’m slowly but surely chugging along. Let me know if you have cooking/recipe questions or if you tried a reicipe and how it turned out
Here’s my facebook link facebook.com/SmittenFoodie
Take care
Connie
Hey Connie, I don’t know if it is just me …. but for some reason whenever I try to pull up the recipe for the guacamole I just get your gorgeous picture of it. Is there any way you could repost the recipe?? I would love to try it!
I had the wrong tag on the picture when I posted it. Fixed it and works now, but you have to scroll way back to that post. It’s under the munchies catagory on the top bar to a quicker link.
Connie
I would make a panzanella salad (bread salad), of coarse that’s something I haven’t made on here yet. Make your own croutons, own dressing, and cucumbers, tomatoes, fresh basil, artichoke hearts, peppers, red onion and Kalimantan olives. Keep everything separate in ziplocks until about half hour until lunch. The croutons will get soggy if sits out too long, so if the potluck is an all day thing lets think of something else. I’m going to send you a link on fb
Hello -
I am starting a “Blogroll” page on my site and would like to add Smitten Foodie to my “favorite food blogs” list. Please let me know if it is okay to add you. Allen.
So Connie, a little while ago you asked for what would you like me to tackle in the kitchen. Well I was wondering, if you had a whole roaster chicken, what would you do?? I’m just curious
I usually stick with the same technique of getting the flavor under the skin like your famous lemon chicken minus a couple ingredients and use some butter and wine. I’ll work something up and post a recipe.
I was just on here yesterday or the day before, and there was this delicious looking chocolate covered cheesecake mounds (?) recipe, and I can’t seem to find it now :/ I looked under sugars and am not seeing it there or on the main page anymore. SOS!
I’m absolutely loving the variety of dishes on your site! And the variety of flavors. So so so proud of you, you’re so creative! Wish I closer so I could pay for some cooking classes
Found you through the recent women’s wellness weekend … amazing food, thank you! I loved the rocket and fennel salad and made it for my family tonight. Even my 5 year-old twins enjoyed it. I’m looking for the recipe for the fish tacos. I think the fish was cooked with some cilantro? Would you be willing to post or e-mail me the recipe? Thanks so much!
Christi
Thanks so much for stopping by and your feedback about women’s wellness. We really did work hard to put it all together. Glad your kiddos like the rocket salad. I’ll email you the recipe for the fish tacos.
I recently was on your website. I thought I saw a recipe for making sun-dried tomatoes in the oven, and then put in 1/2-pint jars with rosemary, garlic and olive oil to preserve them. I’m not seeing it when I bring up your page. If possible, would you send me the recipe via email. Would love to make some for Christmas gifts! Thanks!!
I would like to suggest that it is unnecessary to add 1 T olive oil in order to brown any kind of ground meat, i.e., ground chicken, turkey, beef, pork. There is enough fat in ALL of these ground meats to cook them. If one thinks the meat is sticking too much, add a T of water to loosen it. You can save 119 calories for EACH tablespoon of healthy olive oil you do not use just to brown meat. Then, add your onions, mushrooms, whatever else that is going into the recipe with the brown meat that has released some of its normal 3%, 5% fat and everything works out just fine.
I found your site from RecipeLion about your Lasagna Cups. They are a GREAT portion control iten for a favorite food. I’m doing more and more muffin pan cooking to get better portion control and less coooking time. The conductive heat works faster on 12 muffin cup sizes than it does on 4 sides of a loaf pan, 8 x 8 pan, 9 x 13, glass or metal. So you also save electricity with shorter cooking times in your food prep.
Jan 25, 2012 @ 10:11:20
OMG – This is wonderful. When is your first cookbook being published?
At our house, we only get 3 TV channels: The Food Network, The Cooking
Channel and the Travel Channel (Anthony Bourdain) lol
Jan 25, 2012 @ 13:39:07
Cookbook …..whoa Nellie, not nearly that far yet!
Pam-thank you for your kind words. Hope you get something out of this site. I’m slowly but surely chugging along. Let me know if you have cooking/recipe questions or if you tried a reicipe and how it turned out
Here’s my facebook link facebook.com/SmittenFoodie
Take care
Connie
Feb 05, 2012 @ 11:37:51
I love the website! I can’t wait to try some of these! :] Your the best I’m glad you put a site together!!!
Feb 05, 2012 @ 12:11:52
Thanks Kiddo!! Make sure you share what you make and give me honest feedback. Also I’m taking requests for new ideas and always open for questions….
love ya
Connie
Mar 08, 2012 @ 20:00:17
Hey Connie, I don’t know if it is just me …. but for some reason whenever I try to pull up the recipe for the guacamole I just get your gorgeous picture of it. Is there any way you could repost the recipe?? I would love to try it!
Mar 08, 2012 @ 20:15:15
I had the wrong tag on the picture when I posted it. Fixed it and works now, but you have to scroll way back to that post. It’s under the munchies catagory on the top bar to a quicker link.
Connie
Mar 09, 2012 @ 18:33:11
Hey! Just saw your comment on my post…are you growing your own tomatoes then? I would love some tips on that.
Mar 20, 2012 @ 10:33:52
Hey Connie! I have an Italian themed potluck for this Friday…any suggestions besides lasagne?
Mar 20, 2012 @ 19:14:58
I would make a panzanella salad (bread salad), of coarse that’s something I haven’t made on here yet. Make your own croutons, own dressing, and cucumbers, tomatoes, fresh basil, artichoke hearts, peppers, red onion and Kalimantan olives. Keep everything separate in ziplocks until about half hour until lunch. The croutons will get soggy if sits out too long, so if the potluck is an all day thing lets think of something else. I’m going to send you a link on fb
Mar 25, 2012 @ 22:12:48
Hello -
I am starting a “Blogroll” page on my site and would like to add Smitten Foodie to my “favorite food blogs” list. Please let me know if it is okay to add you. Allen.
Apr 17, 2012 @ 16:59:29
So Connie, a little while ago you asked for what would you like me to tackle in the kitchen. Well I was wondering, if you had a whole roaster chicken, what would you do?? I’m just curious
Apr 17, 2012 @ 20:13:22
I usually stick with the same technique of getting the flavor under the skin like your famous lemon chicken minus a couple ingredients and use some butter and wine. I’ll work something up and post a recipe.
Smitten on assignment!! Keep ‘em coming
Connie
Oct 11, 2012 @ 20:41:47
Rosemary and garlic under the skin; olive oil, salt and pepper on the skin … so yummy!
Apr 19, 2012 @ 10:31:56
I was just on here yesterday or the day before, and there was this delicious looking chocolate covered cheesecake mounds (?) recipe, and I can’t seem to find it now :/ I looked under sugars and am not seeing it there or on the main page anymore. SOS!
Apr 19, 2012 @ 18:52:05
Hey kiddo- sent you the link on FB. Have had some feedback that the batter is hard to find, let me know if you need some ideas for alternate fillings.
Mama Bird
Jul 24, 2012 @ 17:06:32
I’m absolutely loving the variety of dishes on your site! And the variety of flavors. So so so proud of you, you’re so creative! Wish I closer so I could pay for some cooking classes
Oct 11, 2012 @ 20:44:04
Found you through the recent women’s wellness weekend … amazing food, thank you! I loved the rocket and fennel salad and made it for my family tonight. Even my 5 year-old twins enjoyed it. I’m looking for the recipe for the fish tacos. I think the fish was cooked with some cilantro? Would you be willing to post or e-mail me the recipe? Thanks so much!
Oct 11, 2012 @ 20:46:04
Oh, and the butternut squash soup? It was hard to stop eating that one.
Oct 23, 2012 @ 05:34:18
Christi
Thanks so much for stopping by and your feedback about women’s wellness. We really did work hard to put it all together. Glad your kiddos like the rocket salad. I’ll email you the recipe for the fish tacos.
Tale care
Connie
Nov 10, 2012 @ 03:41:21
Thank you for the gluten free recipe…Dee
Dec 16, 2012 @ 20:31:50
I recently was on your website. I thought I saw a recipe for making sun-dried tomatoes in the oven, and then put in 1/2-pint jars with rosemary, garlic and olive oil to preserve them. I’m not seeing it when I bring up your page. If possible, would you send me the recipe via email. Would love to make some for Christmas gifts! Thanks!!
BTW, I love, Love, LOVE your website!
Jan 30, 2013 @ 12:13:30
WAS WONDERING IF YOU HAD A NEWSLETTER WOULD LOVE TO COME BACK ON A REGULAR BASIS TO SEE WHAT ALL YOU HAVE TO OFFER YOUR FOLLOWERS/ READERS
Feb 02, 2013 @ 09:17:28
I don’t have a newsletter, but you can follow me on twitter @smitten4foodie or
Facebook http://Facebook.com/smittenfoodie for updates.
Mar 27, 2013 @ 13:35:34
I would like to suggest that it is unnecessary to add 1 T olive oil in order to brown any kind of ground meat, i.e., ground chicken, turkey, beef, pork. There is enough fat in ALL of these ground meats to cook them. If one thinks the meat is sticking too much, add a T of water to loosen it. You can save 119 calories for EACH tablespoon of healthy olive oil you do not use just to brown meat. Then, add your onions, mushrooms, whatever else that is going into the recipe with the brown meat that has released some of its normal 3%, 5% fat and everything works out just fine.
I found your site from RecipeLion about your Lasagna Cups. They are a GREAT portion control iten for a favorite food. I’m doing more and more muffin pan cooking to get better portion control and less coooking time. The conductive heat works faster on 12 muffin cup sizes than it does on 4 sides of a loaf pan, 8 x 8 pan, 9 x 13, glass or metal. So you also save electricity with shorter cooking times in your food prep.