Moving

I have permanently moved to www.cuisinecoma.wordpress.com.

There you will find a lot more recipes, like gingerbread, truffles, fudge and more restaurant reviews!


-Chels

Cherry Pocket

In the woodlands of Lake Wales in central Florida lies an interesting and refreshing seafood and steak shack -- and I mean that literally. The venue IS a shack. Surrounded by an RV/trailer park and near a swamp, the locals only seem to know it's there. Cherry Pocket is over the river and through the woods, to grandmother's house we go. You get the drift.

You may be thinking... are you serious? A restaurant on a swamp... in a trailer park? Well, I say it only gives the joint charm. This place has awesome food.

The menu is set up like a town's newsletter, with menu items like fried cat fish, frog legs, fried green tomatoes, and crab cakes. This is country cookin'.

The frog legs were spicy and well-cooked, the cat fish came with a side of amazing sweet potato fries, and the crab cakes were probably the best I've ever had -- if you like them crispy on the outside and spicy on the inside, that is. The fried green tomatoes were liked by everyone else at my table. Me... it just never was my thing. However, it's one of their best-selling appetizers.

Although it may sound pale in comparison, one of my favorite things about their menu is their signature salad dressing. What is it? I couldn't tell you... and neither will they. It's a secret! All I know is that they use cherries and it's darn good.

There's also an outside bar that is decorated like Mardi-Gras. While you visit, check out their souvenir merchandise. You'll find things like witty t-shirts with pictures of clams that state: "Suck me! Chuck me! Eat me raw!" They are actually pretty funny... although, a tad risque.

If you are near the Winter Haven/Lake Wales area, give it a try. I think you'd like this hidden gem.

Grub on,

--Chels

Chili-Lime Butter Spread

I like simple recipes that can take something blah to exciting and delicious. This chili-lime butter takes only 4 ingredients to make, plus it's spicy and tasty. Spread on chicken, veggies, fish... so many dishes!

Ingredients:

• 1 Stick of Unsalted Butter at room temperature
• 2 tsps of Chili Powder 
• Zest of 1 Lime (no juice... the butter will curd) 
• Salt and Pepper 

Process:

1) With your softened butter, mix with chili powder and zest. Then, add salt and pepper to taste. I like more pepper than salt. Then... enjoy!


--Chels

Canyon Southwest Café

Located at 1818 East Sunrise Boulevard - Fort Lauderdale, FL 33304

 Located next to the Gateway Theater in Fort Lauderdale, the Canyon Southwest Café is a hidden, culinary treasure.

At first glance, the Canyon Restaurant seems downcast. A small, dark area with faded, peacock-like curtains and a picture of a very sad clown, I must admit, I was quite skeptical. However, the food it emits is exciting and fresh. Canyon offers 25 items on its menu. 15 are appetizers; 10 are entrees. With moderately high prices ($44 dollars for the skirt steak special), I was hoping my money spent would be worth it. I wasn't let down.

Prickly Pear Margarita

Beautifully portioned, the cuisine was spicy, inventive and well-balanced. I myself tried the Kobe Beef, Smoked Salmon Tostadas, and their signature cocktail -- the Prickly Pear Margarita.

With a maximum capacity of only 69, 16 available tables, and dinner that starts at 5:30, “If you don’t get here by 6 p.m., be prepared to wait up to two hours,” says Erica, a loyal customer of Canyon for almost four years. "Everyone in South Florida should try this place."

Smoked salmon tostadas with goat cheese

The negatives? Well, the service wasn't so great. At first, I thought my guest and I were being ignored, and let's not forget about the horrible decor. My waitress did apologize, though. So, that softened my agitation. 

However, the bottom line is this: Canyon's American artisanal menu has new additions almost every week. The portions are perfect, the presentation is great, and the food's delicious. In the end, that's what it's all about.

Grub on,

-- Chels

Pumpkin Bread

It's fall and everything is all about Pumpkin. So... here is another great pumpkin recipe: pumpkin bread!  Crispy on the outside... fluffy on the inside... spiced perfectly.

Ingredients:

• 1 ½ Cups of Flour
• 1/2 cup Pumpkin Puree  
• 1 Tbsp of Pumpkin Pie Spice 
• ½ Cinnamon
• ½ tsp Baking Powder 
• ½ tsp Baking Soda 
• ½ tsp Salt
• 1 ½ Cups of Sugar 
• ½ cup of Vegetable Oil 
• 1 tsp of Vanilla extract 
• 2 Eggs

Preparation:

1) Preheat your oven to 350 degrees.

2) Spray a 9 x 5” nonstick loaf pan with non stick cooking spray. Put parchment paper on the bottom and set aside.

3) In a small bowl mix together the first six ingredients and set aside.

4) In a large mixing bowl, whisk together all of the remaining ingredients. Once the wet mix is creamy, add in the dry ingredients. Mix well without over mixing. Scrape the sides of the bowl with a spatula to make sure everything is incorporated.

5) Pour the batter into the loaf pan and bake for 60 minutes or until cooked through. Insert a toothpick into the center. If it comes out with no wet batter, it'd done! Let cool five minutes before transferring to a serving plate.

This can be eaten so many different ways... cold, heated in the microwave, toasted. Just store this in the fridge, and whenever you want it... dig in!

Grub on,

--Chels

Banana Bread!

When life gives you overly ripe bananas, make banana bread. At least, that's what I always say. I love banana bread! It's a snack, a breakfast, and a la mode -- a dessert! It's not the easiest recipe, but it's definitely not difficult to make. Let's get started. You're gonna love it.


Ingredients:

• 1 ¾ cup All Purpose Flour
• 1 cup Granulated Sugar
• 1 Stick of Unsalted Butter (room temperature)
• 4 Ripe Bananas, lightly mashed with a fork
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 Eggs
• 2 Tbsp Whole Milk
• ½ tsp Vanilla Extract
• ½ cup toasted walnuts

**It's important not to substitute ingredients for your milk and butter. Whenever I use low-fat versions... it just never comes out the same.**

Preparation:

1) Preheat your oven to 350 degrees F and spray a 9 by 5" loaf pan with non-stick. Line the bottom with parchment paper. Set aside. ** Note: I actually, prefer using an 8x8" brownie pan... not traditional... but I prefer the way it bakes better in this medium.**

2) Cream together the butter and sugar. Add the eggs and whisk to combine. Add the mashed bananas and vanilla and mix to combine.

3) Add the flour, cinnamon, baking powder, baking soda and salt and mix together. DO NOT OVERMIX! Add milk slowly while mixing in the dry ingredients.

4) Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes. At the 20 min stage, add the walnuts to the top and continue baking. At the 50 minute mark test it by inserting a toothpick in the center and if it comes out really wet than let it go until 1 hour and 10 minutes, if it comes out with a little wet batter than cook it for only 1 hour. **My banana bread bakes 55 minutes total in an 8x8" pan**

5) Let cool for 30 minutes before serving. Store in the fridge for later! I LOVE this cold.

Enjoy!

--Chels

Zesty Lemon Mayonnaise

Use this mayonnaise spread to spice up any hot or cold sandwich. I swear, people will ask you about it every time.

Ingredients:

3/4 cup mayonaise
zest of 2 lemons
1 tsp freshly squeezed lemon juice

Process:

1) Mix all ingredients together. Done!!!

I like this spread at room temperature. Enjoy!

Grub on,

--Chels

Take Ordinary Sandwiches to Extraordinary

Tomato, Basil & Balsamic Vinegar Panini with chicken and Mozarella

Everyone loves a good sandwich. We pack them for lunch... crave Subway... Laspadas, Quiznos.... So, how can we take our mundane, lunchbox sandwiches to something different?

1) Bread. It seems we have a tendency when shopping to go for whatever is cheapest, or our usual buy. However, switch it up once in awhile for a french bread, Ciabatta, sourdough, a bagel, or even a nice wrap. Feeling adventurous? Skip the bread and use mushroom caps as buns.

2) Texture - A difference of textures is always great. A mushy tuna melt with a crunchy bread! Mmm! A fluffy sourdough with crispy lettuce, veggies or bacon! Toast that bread... fry it -- whatever your heart's content.

3) Sauces - Honestly, this is my favorite part of most sandwiches. We love, ketchup... mayonnaise... mustard... but there are so many other wonderful flavors that can even take a cold, turkey sandwich with cheese to something new and fun! I love making my own vinegarettes and special mayo mixes. Try using things like lemon/lime juice and zest or chili powder to give your sandwich some kick. Use pesto or queso spread, as well! **RECIPES TO COME** Even making a simple butter mix with honey, maple or cinnamon, really compliments deli ham.

4) Cheeses - Just like fine wines that compliment certain dishes, the same goes with cheese. Most people I know keep packaged blocks of crap in their fridge. (Yes. It's crap.) Try getting your cheese from the deli... and try something different: my favorites are goat cheese, smoked Gouda and of course -- fresh Mozarella.

5) Alter your standard- If you always like those regular tomatoes, try sun-dried. Love tuna sandwiches? Try adding craisins to the mix. Crave veggie subs? Try sauteing them in olive oil. Add unusual ingredients: **TIP** Over-easy eggs taste good on just about every sandwich. Also... try adding french fries on them -- even crushed pretzels! 
 
There are so many simple tricks that can enhance your sandwiches. People have become accustomed to those boring, bagged lunches. Surprise your friends and family with something better. Warning, though: you will be on sandwich duty during NFL season. It's a very important job.

Grub on,

--Chels

Apple Spiced Muffins -- Thanksgiving treat

Thanksgiving is coming soon, and my menu is already set.

One seasonal item I like to make that is quick, easy and great for any time of day is Apple Spiced Muffins. Although these aren't exactly sweet, I figured I'd feature them here, because they are a treat me. I like to use these to replace corn muffins or plain roles. These are even great for a quick snack -- when you just can't wait for that darn turkey.

Ingredients:
1 ½ cup All Purpose Flour
½ cup Granulated Sugar
¼ cup Unsweetened Applesauce
2 Tbsp Vegetable Oil
1 Large Mckintosh Apple, peeled and grated
1 Egg
1 ½ tsp baking Powder
1 tsp Pumpkin Pie Spice
¼ tsp Salt
½ cup Whole Milk
Cinnamon Sugar (optional)

Process,
1) Preheat your oven to 350 degrees. Dress a muffin pan with seasonal liners (try Homegoods or Michaels)and spray with non-stick. Set aside.

2) In a small bowl, add the flour, baking powder, pumpkin pie spice and salt. Use a spoon or whisk to lightly combine. Set aside.


3) In a large bowl, whisk together the applesauce, oil, grated apple, sugar and egg until well combined.

4) Add the dry ingredients slowly and mix until just barely combined. Add the milk and finish mixing until combined.

5) Using a large ice scream scoop, fill your muffin liners to the brim. I like to top each heavenly with cinnamon sugar. This gives them a nice, sweet crispness on top. Bake for about 20 to 22 minutes for larger size muffins or 18 to 20 minutes for smaller size muffins. Insert a toothpick in the center. If it comes out with no wet batter, they are done. :)
 
6) Let cool for about 15 minutes and eat them warm with your favorite kind of butter or a maple glaze.

Enjoy!

Grub on,

-Chels

Todd English's Bluezoo

If you are ever in the Kissimmee/Orlando area of Central Florida, you have to visit celebrity chef Todd English's restaurant. Bluezoo is located inside the Swan and Dolphin Resort, across from Disney's Boardwalk Hotel. You can't miss the humongous fish on its pillars, nor the massive Swans.

A two-time, Four Diamond Award Winner, Bluezoo specializes in seafood, with international cuisines -- all in a beautiful setting.

The serenity of blue calms the environment, while you listen to a live band. The lightning brings a romantic tone, and the waiters are ready to explain any dish in detail -- their favorites, traditional favorites, and will even scale your fish for you. The service is without a doubt very good. No questions. No complaints.

The restaurant was decorated by architect Jeffrey Beers, which is ironic, because Bluezoo's beer and wine list is extensive and of fine quality. Few are offered by the glass, so be prepared to buy a bottle.

Reservations are suggested and make sure to tell them if you are celebrating anything special. They will usually do a little something for you.

Their menu is not huge, but there are a lot of diverse choices.

The homemade bread they give you at the beginning is warm, fresh and refreshing. Instead of giving you a mundane butter spread, like garlic or honey, they paired the basket of bread with fennel butter. It was a great start to the meal.

Please... if you go, do not pass up the Teppan Seared Jumbo Sea Scallops. This appetizer is amazing. Cooked to perfection, the scallop sits on a bed of a juicy short rib and silky cauliflower puree. Because it was shared, the scallop dish was divided into individual portions, as you see above.

My entree was "this evening's dancing fish:" smoked paprika rub, fingerling chorizo hash, green olive, orange and saffron. That night, the special fish was yellow fin snapper, served whole. My server, however, showed her knife skills and de-boned it for me. Why work for it? You know?

We also ordered the Dirty South Swordfish -- the name caught our eye. This dish is barbeque rubbed, with house smoked tasso risotto, rock shrimp and little neck clams. The risotto was absolutely wonderful.

We didn't order dessert, sadly -- we were still full from Food & Wine earlier that day. However, to the left is a picture of the dessert menu (click to enlarge), and let me just say this: some of the desserts I saw were on fire. That makes any dessert better. :)

If you are looking for a heightened culinary experience, wonderful service, a romantic setting and love seafood, this is the place for you. With the food we ordered, plus two alcoholic drinks, our grand total was $120.

**Tip: park at the Boardwalk hotel (free if you stay at any Disney resort), and take the fairy over. At night it's so beautiful and peaceful.**


I hope I get to go back soon!

Grub on,

--Chels

Epcot's Food & Wine Festival 2011

For the lover and connoisseur of International cuisine, little is better than the Food & Wine Festival. Located in numerous places around the world, the one I went to this year is located in Epcot, one of Disney's theme parks.

My day went like this: an eclair in France... pierogies in Poland... then off to catch the new ride in Mexico. Lovely... and Oooh! Ahhh! It's November... the Florida Fall weather is excellent. 

A perfect vessel for this event, the World Showcase goes in a complete circle. You walk from country to country, and at the time of Food & Wine, you can sample small portions of nations' national dishes, along with accompanying wine and beer.

The portions are small, the prices are relatively high, but the taste is great and the options are diverse. Plus, you ARE in the "happiest place on earth," the land of "a million dreams."

There are ways to cut down your costs. For example, our F&W delights were completely "free," as my boyfriend had wracked up so many points on his Disney Visa -- we had no out-of-pocket expenses, with the exception of a park ticket. Also, if you stay at a Disney hotel, you can park for free at any other Disney hotel and park. It also doesn't hurt to share, and here is why:

Each country presents its menu, like this. You can order one of everything if you'd like, and yes... even Disney cards.

Britain's Guiness Draught, Fisherman's Pie and Lava Cake

If you hit all the countries and try 1 dish and 1 drink from each, expect to spend about $125 per person. However, my boyfriend and I split the dishes, and we were more than satisfied. And if you are worried about all the calories -- well, DON'T! You'll be doing a LOT of walking.

Even if you aren't as obsessed with food as I, I don't see how anyone couldn't enjoy Food & Wine at least a little bit -- especially one set in a Disney setting. :)

It's still going on! Check it out, if you can.

Grub on,

-Chels

Chocolate Chip Muffins

These Chocolate chip muffins are absolutely wonderful. They are super moist and fluffy, thanks to the sour cream --  and rich, because the 1/8 teaspoon of cinnamon really brings out the flavor of the chocolate. But don't worry! These are chocolate chip muffins; you won't taste either ingredient. These muffins are all from scratch, and they are so super simple to make. Go ahead! Get started:

Ingredients:

2 cups of Flour
½ tsp of Salt
1 Tbsp of Baking Powder
1/8 tsp of Ground Cinnamon (If you want to taste cinnamon in your muffins, add 1½ tsps)
1 12 oz Bag of Milk Chocolate Chips
2/3 of a cup of Whole Milk (room temperature)
½ cup of melted unsalted butter (room temperature)
2 Tbsp of sour cream (room temperature)
2 Eggs (room temperature)
½ tsp of Vanilla Extract
1/3 cup of Brown Sugar
1/3 cup of Granulated Sugar

Preparation:

1) Preheat your oven to 400 degrees F. Dress a 12 cup muffin tin with liners and spray the edges with non stick cooking spray. Set aside.

2) In a small bowl, mix together the first four ingredients and set aside.

3) In another small bowl add the chocolate chips and a third of a cup of the dry ingredients. Mix and toss to make sure each piece of chocolate chips are coated in the flour mixture. (You can use a spoon for this). This allows the chocolate chips to bake evenly throughout your muffins and not fall to the bottom of the muffin liners, while cooking.

4) In a large bowl, mix the remaining ingredients until combined. Add the dry ingredients and just mix to combine without over mixing. Using a spatula, fold in the chocolate chip mixture and make sure they are evenly spread out through the batter. You still want those chocolate chips to stay coated -- don't fold too much!

5) Using a large ice cream scoop, divide the batter evenly in the prepared muffin pan. Using a scoop will make them even. Unlike cupcakes, you can fill the cups to the brim.

6) Bake for 15 to 18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine bake 16 minutes, most of the time.

Everyone needs a good, standard muffin recipe. So, if you want to swap the chocolate chips for fruit, or add some zest... feel free! The texture and taste of the bread will still remain fluffy and delicious. Play around with flavors and explore! 

Grub on,

--Chels

Blueberry Lemonade Muffins -- my recipe :)

Muffins are great, because they can be a breakfast, snack and sometimes a dessert! They are good for almost any time.  Here is a recipe I fixed I don't know how many times to get it just the way I want it. They are so delicious!!!

Ingredients:

6 TBSP unsalted butter at Room Temperature.
1 cup Sugar
2 eggs
1/2 cup sour cream
1.5 tsp vanilla extract
Zest from 2 lemons (I know that it sounds like a lot... but trust me.)
1 1/4 cup SELF RISING FLOUR (No all-purpose here)
1 cup blueberries (make sure they are completely dry and room temperature before they are put into the batter)

Process:

1) Preheat your oven to 350 degrees and line your muffin tin with whatever cups you want. I use a non stick cooking spray around the edges and I don't care if it gets in the cups.

2) With a spatula, cream the butter and sugar. Then add the eggs, sour cream and zest. Whisk until creamy. DO NOT OVER WHISK.

3) Add flour to the wet ingredients... except about 2 TBSPS of it... add that to the blueberries, which should be waiting for you in a small bowl. Toss the blueberries with the flour so that they are all coated. This will keep them from sinking to the bottom of the muffins. Be careful not to burst them!

4) Mix the wet and dry ingredients -- do not over mix. At this point, taste your mixture. If you think it's too sour, add more sugar or vanilla. Play around with it; make it your own.

5) Add the blueberry flour mixture to your batter. WITH A SPATULA ONLY, FOLD in your blueberries. Use large, round motions. It's ok to see little chunks of flour around the blueberries. Try not to burst them.

6) With a large ice cream scoop, scoop them into your cups and bake for 20-25 minutes.

My stove never takes more than 21 minutes. Insert a toothpick into the center of one... if it comes out clean, you are good to go! Let cool ten minutes before transferring to a wire wrack to cool completely.

Remember -- you won't taste the sour cream, it's purely for texture.

Enjoy!

--Chels

First Watch Daytime Cafe

When I dine out, my favorite time to go is in the late morning. I don't know what it is, but I just love going to brunch with my friends and family -- having that fresh cup of coffee and pancakes, or maybe a nice omelet and fruit parfait.

However, I also belong to three gyms, so a dilemma ensues. Most breakfast/lunch joints bog down their food with greasy greasiness... eww. So where can you get a delicious start to your day without increasing your waistline?

About a year ago I discovered FirstWatch Daytime Cafe... and now the employees greet me by name.

Be warned: their pancakes are HUGE.

First Watch is a place I can get that oh-so delicious chocolate pancake, or healthy alternatives. The turkey and avocado eggs benedict and the fruit and yogurt crepes are wonderful. Or, I can go for an early lunch and enjoy half a sandwich and soup, or a turkey burger. Mmm. :)

Plus, their specials are always different. Keep an eye out for things like pumpkin french toast and market hash.

 Prices? Breakfast for two with coffee will run about $20.  Not. Too. Shabby.

There are two locations in SoFla -- one in Sunrise, across from the Sawgrass mall, and the other by the Boca Town Center Mall. Locations, however, are nationwide. Check their website!

Go there. Even if you aren't a huge health nut, they have indulgences. Their pancakes are HUGE, and you will never have to ask for MORE chocolate chips... or granola... or pecans! I personally love the blueberry pancakes with mixed berry compote and the banana crunch pancakes. Plus, the Trifecta -- waffles, eggs and bacon -- you can never go wrong with.

Tasty food that helps you stay fit. You can't knock that.

Grub on,

-Chels

Andiamo's: Innovation Is Key

At first glance, you may drive down Biscayne in MiMo and ask yourself why people are eating in front of a tire showroom.

You wouldn’t be entirely wrong.

Andiamo! Brick Oven Pizza is a reformed, ‘50s style garaged-turned restaurant. It’s also one of the most cutting edge places in Miami to grab a pie. With pizzas like the Tuscan Tuna, Portobello, Genovese and the Godfather, you can enjoy authentic, Italian flavors with top of the line ingredients.

If goat cheese, truffle oil and pancetta are too fancy for your pallet, their crispy, thin crust and thick tomato sauce will win you over – as will their friendly waiting staff. Enjoy it all with breadsticks, a Panini, salad, or a glass of Andiamo’s house wine.  The picnic style view isn’t so bad either.

This joint is located in Miami’s 55^th street station, and here, there are no slices. Pizzas can only be ordered in 10, 13, and 16-inch pies. The wait is a tad long, but the food is fresh.

Order in, order out – or get your meal delivered. Either way, take a look at their menu. At least one item on their vast list of classic and innovative flavors is bound to strike your fancy. I wonder how far they’ll commute….

Regardless, I know how far I will. This place is 40 minutes from my abode -- and I still go... often. It really is that good.

Grub on,

-Chels

Food Network App

Isn't there an app for everything these days?

A co-worker was nice enough to tell me about the Food Network App -- of course I had to check it out.


For $1.99 you get "instant access to your favorite Food Network recipes and shows. In the Kitchen delivers all-star dishes and menus, plus thousands of kitchen-tested and fan-rated recipes for everyday dinners, in-season cooking, and holiday celebrations, as well as powerful shopping tools," right from your cell phone.


The recipes are broken down into categories, which you can then search through or further break down by Chef. Each recipe comes with the ingredients needed and step by step instructions, and a timer! You can even add your fave dishes to your recipe box.


I myself looked in the "pumpkin" category and found a cupcake recipe I would like to try for a Halloween party tomorrow night.


Of course, I am totally going to blog about it. Check it out: Sugar Inspired!

-Chels

Review: Grampa's Bakery & Restaurant

One thing you will quickly realize about me is that I am an avid viewer of the food network. Appropriate, right?

One of my favorite shows is Diners, Drive-Ins and Dives -- I always trust Guy Fieri's judgment. There is nothing like delicious food at a low cost. I saw an episode about a diner, and according to Google Maps, it happened to be 24 minutes from my house; I went two days later.

Grampa's Bakery & Restaurant is located at 17 Southwest 1st Street, Dania Beach, FL 33004 -- and their food is AWESOME.

Let me just start off by saying that it's a total dive... but I love that.  The staff is so friendly it's ridiculous, and the food comes out quickly, fresh, and even better -- homemade. Everything is from scratch.

Their menu is vast. Choose an option from their breakfast, lunch, dinner or dessert section.

Bring people with you and share multiple dishes. That's what I did! I enjoyed the lamb shank, spaghetti with sausage and peppers and a short stack. This was all ordered before we realized they gave you complementary kaiser rolls and strawberry cream cheese pastries... so good.

The lamb shank was so tender it was falling off the bone, the sauce on the spaghetti was well-spiced, and the fluffiness of the pancakes was highly enjoyable.

How much did all of this cost, you ask? Not too shabby.

Before you leave, take a look at their appetizing and large selection of baked goodies. They'll even make your wedding cake. Aww....

Some pastries are a bit over-priced, but others are relatively cheap. I tried a few of them and they were all yummy. You can buy them, before you pay up front. That's how they get you!
  

Give them a call at (954) 923-2163, if you want. I'd just show up, though. That's what most people do....

Would I go back? That's not even a question. The appropriate one is "When?"

Keep Grubbin',

-Chels

The First Post: Editor's Note

I'm in the media business. I work in media; I went to school for media. That's that.

My passion? Food.

To spark the minds of your readers, you have to write about what you know -- about what you love. Food is that for me.

Food is comforting. It can entice, spark romance, make a home feel homey... food is something that brings people together, a love that most have in common.


So, I decided to create two blogs: Sugar Inspired and Taste Inspired. Since the culinary world seems to be broken up into Chefs and Pastry Chefs, I figured... why not?


On these blogs you'll find my recipes, others I've tried and love, and restaurant reviews, particularly from south Florida.



I really hope you enjoy reading this blog -- and if you find at least one recipe or restaurant to try and fall in love with, my mission has been accomplished.


Grub on, my friends



-Chels