Are you a wine lover, enthusiast, aspiring aficionado? Have you been to Napa and Sonoma already and need a new wine destination? Do you want something a little more low key (and also a tad cheaper) to kick-off your wine travels? Oregon offers some of the world’s best wineries. The best part is that they are still slightly unspoiled. This wine region is not (yet) overrun with tourists and mainstream hotel and restaurant chains. That a big win in my personal book.
This recipe is “one in a melon”…. ok, I tried to make you smile with that one. All puns aside, this refreshing fruit salad takes watermelon to new heights. My inspiration came from my trip to Oregon last month. Our bed and breakfast put thinly sliced mint in with their watermelon cubes one morning and the idea took hold. It’s not like adding two more small ingredients to the mix is a radical deviation, however; a little lime juice goes a long way!
Hi all my food loving adventure junkies! This post was written specifically for you.
A lot of my city visits are too quick. This means there is little time to explore all that each place has to offer. I know that a lot of people travel like me and only get a limited amount of time in their destination. This may be because the travel is work related, it’s just a long weekend away, or you’re just stopping through. Because we often have such little time to explore, I wanted to start sharing the top 5 food related destinations or activities that a given city has to offer! My latest short visit stop was in Portland, Oregon. We flew in and out of the airport on our way to our wine region destinations for our recent long vacation. We had a total of 24 hours to see the city. The list below is not comprehensive, but rather some key spots that are no fail for food lovers if you’re trying to make the best of your short time too!
Calling all Peanut Butter lovers! This dish has your name smeared all over it. The creamy sauce in this recipe has big overtones of peanut butter but, is combined with tangy tamari, citrus, and just a hint of brown sugar. What could be better to pair it with than some dipping ready chicken? So here it is, the ultimate easy recipe for chicken satay and Thai peanut sauce.
As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. She was born in Puerto Rico and while chimichurri sauce is not part of the Puerto Rican traditional cuisine, it is from other South American cultures that tend to influence that area. It’s actually an Argentinian sauce that is paired with grilled meat but, when how often do you see an Argentinian restaurant? You tend to find chimichurri at Cuban, Peruvian and Latin fusion restaurants that are more accessible in the states.
Jersey Corn, Tomatoes, Avocado….these are a few of my favorite things (In harmony to the Sound of Music tune!). But seriously, there is not much more I love in the summer than juicy, ripe tomatoes and sweet Jersey corn. When you pair that with the ultimate ingredient, avocado (which is my favorite just about anytime), you’ve got a star studded salad.
I grew up eating stuffed peppers for dinner on a regular basis. It was a favorite. They were filled with ground beef and orzo with diced tomatoes and cheese. Sometimes other add-ins made their way into the mix like corn or beans. I actually made it to adulthood thinking this is how all stuffed peppers were and it was a true recipe my parents went by. It wasn’t until my early 20’s that I realized my parents were simply pulling together an easy meal with what they had at home, what was on sale, or what they thought might taste good. Most people consider a “traditional” stuffed pepper to be with ground beef, rice, and some type of tomato sauce (I also didn’t learn this one until recent years either).
Happy Summer Everyone! Just like many of you, I set up a great getaway for the summer. My husband and I are headed out to Oregon and Washington to explore their wine county regions. While, I can’t wait to share all the details when I return, I want to be able to focus on being present and enjoy my time away.
Over the course of the next few months, I think you’ll see some content shifting and small changes to Behind the Plates. I’m in the process of a small re-branding to start really focusing on what I love most and more importantly what you readers favor, recipes and travel. I’ve dipped my toes into a bunch of other content related pools but, I these are really the heart of Behind the Plates. This post is the beginning of that evolution. I’m hoping to bring you travel inspiration features that really speak to people who travel like me! So what does traveling like Missy entail? Well, I’m often on the hunt for the best food related experience I can find. Sometimes I plan ahead; sometimes I stumble upon them in our explorations. The most obvious is restaurant experiences but what about tours, street carts, classes, etc.? For the traveling food lover, like me!!, I think you’ll appreciate the ideas I’ll share along my journeys.
You guys! I’ve done it, I finally mastered risotto. In the past few years I have had some flops and mild successes with cooking risotto but, I could never get the texture exactly how I wanted it. I gave up on believing the cook time on the back of the box (20 minutes until al dente….LIES!). Risotto is typically a labor of love and patience. It requires constant attention, stirring and hope that in less than 2 hours you’ll have dinner on the table. But, no more!!! I can get you that risotto on the table in just over a half hour and it will be perfectly rich, creamy, and cooked through!