Food Meets Drink – A Cool New Online Recipe Tool

I just stumbled onto an article at the Washington Post regarding a new website called … And while it is still in “Beta”, so far it’s pretty neat, and quite fun to use, with just a handful of kinks to be worked out.

Basically it’s a food and drink pairing website comprised of almost any beverage and food ingredient you can think of… And you pair as many as you want together to get recipes compiled from all across the web. But what makes it so fun is that the website uses graphical icons for each ingredient with no text or writing required. I know, crazy right?

To give a clearer explanation, each item is categorized into main groups… For food, it’s: meats, seafood, dairy/eggs, vegetables, fruits, nuts/grains, and spices. For alcohol, it’s: hard liquor, beer, and wine.. And then those are split into more subcategories like whiskey, pinot noir, or stout. Then there’s cooking method choices (grill, sautee, steam, etc…), occasion choices like barbecue, thanksgiving, birthday, and cuisine (french, italian, american, etc…)

For each category, you have many ingredient choices, and in each specific listing, you can scroll through similar items by clicking an arrow to the right or left of the item. See the graphic at left for a more visual explanation.

So let’s say you have a Cabernet Sauvignon you were planning on drinking, and want to pair it with something tasty. Just click on the Cabernet icon and it will highlight other ingredients to pick from. Once you choose what you want to use, it will populate recipes on the right side.

Again since it is in Beta there are a bunch of things to fix — like the fact it can be hard to find the ingredient you are looking for since the categories aren’t well defined. Or the lack of pairing options for some rarer beverages… Really the only thing to pair with my American Wheat Beer is chicken and eggs?

Regardless of all the glitches, kinks, and slight gimmickyness, should prove to be pretty handy in time, especially if it is converted into a smartphone app.

Do you have any recommended ingredient pairing recipe websites? If so, I’d love to know what they are and how you found out about them.

Chex Mix Muddy Buddies Rock

Seriously, I bought a bag on Monday and can’t stop eating them. I tried to space out the bag over the week and ended up finishing them last night unintentionally while watching . They should definitely sell these things at movie theaters in smaller bags.  I mean powdered sugar, peanut butter, and melted chocolate mixed together with crunchy chex is tha bomb. So go get some at your local supermarket…

…Or make your own!

I’ve provided the recipe from General Mills site below if you wanna challenge yourself. I’ve heard they’re even better homemade.

Chex Muddy Buddies Recipe
Also Known as “People Puppy Chow” or “Puppy Food”


9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)

Courtesy of General Mills

1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine

1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Instructions

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Interesting Recipes from Across the Interweb – 10/21/11

Halloween Candy Bark Smores - Courtesy of Gingerbread Bagels

In honor of Halloween (which just so happens to fall 2 days after my birthday) this week’s Interesting Recipes from Across the Interweb is featuring some scary desserts/treats… Along with a dal recipe recipe my good friend Ali Z wanted me to post. She is currently living in Bangladesh, doing volunteer teaching at a women’s university there, and learning the in’s and outs of the culture & cuisine. Her recipe isn’t really a dessert, so it doesn’t fully fit the theme…  But it is kind of scary, since it’s something she learned how to make while she’s been living over there… Or I guess “intimidating” might be the better word.

Either way, here’s the recipes:

Gingerbread Bagels

– Salty Seattle

Dinners, Dishes, and Desserts

- Bengali Ali

And feel free to provide me, or any of these recipe makers feedback if you decide to cook up any of the dishes.

Interesting Recipes from Across the Interweb

Turkey & Smoked Bacon Pie - Courtesy of Juls' Kitchen

Since I began AdamLovesFood about a year ago, I’ve started following a lot of other food blogs, joined a bunch of food blogger communities, and now receive a slew of recipe/food-related newsletters. One of the sites I joined is called Foodbuzz (thanks in large part to my pal Krissy) who runs .

is a great food blogger community, as well as recipe website, that provides a nifty daily email called the . Every day, Foodbuzz sends out 9 recipes via email that have been submitted by food bloggers in the community and then voted on by their FoodBuzz peers. The Top 9 make the list, and every morning that I receive the email I’m wowed by the creativity of the recipes, how awesome other foodies’ photography skills are, and how nicely their websites are put together.  I am also fascinated by some of the more unique recipes out there.

The one particular recipe above () inspired me to create a new weekly post called “Interesting Recipes from Across the Interweb”, in which I’ll take some of the more unique/intriguing recipes I find on FoodBuzz, or any other website I come across during the week, and post them on the site.

Whether you think they look delicious or totally gross (I wasn’t really sure about this one until I ready Juls’ post), a few other recipes that caught my eye this week were:

Food Network

– Taste with the Eyes

- The Dainty Chef


And feel free to provide me any feedback if you decide to cook up any of these dishes.

Redneck Caviar Recipe – Aka: Crack Salsa

Courtesy of Food Network & My Homegirl Paula Deen

I’m gonna try and make this quick, since I’ve committed to posting at least twice a week from here on out. Plus a few “ALF” fanboys have been encouraging me to stay on top of the blog since I’ve been so inconsistent as of late — and they actually enjoy reading this nonsense.

I just have to quickly give a shoutout to Jabarie Brown of the amazingly underrated & Brendan Hanrahan (Winner of the Ironman-France)* and founder of the infamous .  Thank you both for keeping me regular in a non bodily function way. Without readers like you, AdamLovesFood would be twitching in an alley somewhere in Northeast, eating canned chicken and vienna sausages… Metaphorically speaking that is.

But I digress… Let’s talk about my favorite new salsa!

I was at an engagement party for an about week ago and came across this salsa recipe made by the host, who borrowed it from the bride-to-be, who got it from crazy ole’ Paula Deen. They call it Redneck Caviar. Paula calls it South Georgia Caviar. And I call it Crack Salsa. It is so frickin addictive, I went through a gallon sized container in two days. And it has black-eyed peas. Something I’d not normally eat. But they are a pretty darn good bean for salsa. Plus they are full of iron, potassium, and fiber! Woohoo for healthy salsa. Check out Paula’s video recipe… Because “you think caviar is fish eggs? Wrong! It’s black-eyed-peas honey!”

*Brendan did not win the Ironman France. He just .

Post-Workout Fuel Recipe #2 – Banana Chocolate Peanut Butter Smoothie

If you know me well, there’s one thing I always tell people I need on an almost daily basis to stay sane… And no, it’s not food. That would be too easy. Sex? Nope. TV? Well, I do watch an s-ton of it… But no, not that either.

And while it is something I don’t literally “need” to survive, to me mentally it is something I feel I need to keep my stress level down and remain a happy person... Can’t figure it out? Shouldn’t be too hard since the title of the post gives it away.

It’s Exercise.

Back in the day it used to be a helluva lot of distance running mixed in with some weight training… But then I f’ed up my hips. Yea I know, I’m 28 and I need surgery on my hips according to my Orthopedist – thanks to . Has something to do with a large number of factors – from my lanky anatomy, to my unorthodox running gait for so many years, not changing running shoes for 2 years, 1 leg being slightly longer than the other, not doing enough lower-body weight lifting… Yadda yadda yadda. You get the point.

So now I use the elliptical a lot, took up biking, and am considering properly learning how to swim — that mixed in with weight training and core strengthening. And with all that working out comes the necessary nutritional recovery — compensation for loss of calories, hydration, and protein supplementation. And in the spirit of combining two of my loves — food & exercise, I’ve decided to create my first Series of Recipes on Adam Loves Food, which I’m calling the Post-Workout Fuel Series.

Since I’ve already started with the we’ll skip right to my next recipe which is quite simple and really delicious. The Banana Chocolate Peanut Butter Smoothie. Yea, I know, I’m excited just writing about it.

For starters, its got a perfect mix of vitamins and nutrients after a good bit of cardio and lifting. You’ve got the potassium from the bananas, protein and calcium from the chocolate milk, additional protein and unsaturated fat from the peanut butter. Plus it’s ice cold and easy to blend together right when you get back from the gym. And it’s frickin delicious.

Banana Chocolate Peanut Butter Smoothie Recipe


1) Blend the following ingredients together for at least 20 seconds, shaking a bit in between pulses.

1-2 bananas
1 1/2 cups of lowfat chocolate milk
1-2 cups of crushed ice
2 teaspoons of peanut butter (optional)

2) Sip slowly as to not get a brain freeze.

3) Enjoy your delicious workout recovery in a glass.


And here’s another great Chocolate Banana Smoothie I found out about:

30 Days of Hot Dogs Calendar – Food Network

Summer is just around the corner and the geniuses at Food Network have put together an awesome calendar with & toppings – so you will never have to stick to just ketchup & mustard ever again. Check out my favorite from the calendar to the right, !

It’s super easy and a nice change of pace from your regular ol’ grilled weiner. Here’s the recipe:


Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.

Chicken Pesto Pasta Recipe – Aka: C.P. Squared (CP²)

Back in my college dorm room, I developed a great pasta recipe with my girlfriend at the time, who has now become my wife… And it’s due in large part to this recipe! ;)

But in all seriousness, like my Classico Pasta Bolognese recipe, this pasta dish is really easy to make and a delicious & fast mid-week dinner. The ingredients are pretty simple — grilled chicken, pesto, rotini pasta, parmesan, fresh tomatoes, and toasted pine nuts.

But the name is based after the key ingredients – Chicken, Pesto, & Pasta. Which is why it is affectionately known  as  C.P. Squared or CP² by Megan & I.

Why or how we came up with the name for the recipe is beyond me. I think Megan was the genius behind it and came up with it on a whim. And I’m not gonna lie, I do kinda like when she asks me on a random Tuesday or Wednesday on GChat if I’d like to have C.P. Squared for dinner that evening. I dunno, I guess I’m a pasta romantic…

Yea I know, I’m a dork.

Chicken Pesto Pasta – CP² (Serves 2-3)

1-2 Tablespoons of Olive Oil
2 Boneless Skinless Chicken Breasts
A few Tablespoons of Your Favorite Jarred Pesto (I like Classico)
1/3 Box of  Rotini Pasta – Whole Grain or White
1 Roma Tomato
Handful of Pine Nuts
Fresh Parmesan Cheese
Salt & Pepper to Taste


1. Wash, seed, and dice the tomato on a cutting board. Set aside.

2. Wash chicken breasts in cold water, then pat dry. Season with salt and pepper on a cutting board and put aside.

3. Fill medium-sized pot with water and add pinch of salt. Boil water on high heat and add pasta when water comes to a rolling boil.

4. While water is coming to a boil, heat olive oil in a large nonstick saute pan  on medium heat for a couple minutes. Add chicken to pan/grill and cook for 6-10 minutes on each side, or until chicken is cooked through.

Tip:  Don’t disturb the chicken too much or cut into it until you really think it’s getting close to being done. It remains more juicy without messing with it.

5. Once pasta has been cooked for its allotted time, drain in colander, rinse and set aside.

6. Take cooked chicken out of pan and cut it into cubes or strips. Add back to pan with tomatoes. Cook tomatoes with chicken for a few more minutes and add pasta to the pan. Add pesto to the mix and cook another few minutes until thoroughly heated through.

7. While the chicken, pesto and pasta is heating back up, heat an small saute or omelette pan over low heat. Add pine nuts to pan and toast for a few minutes.

8. Once pine nuts are toasted (just a light brown), take them off the heat.

9. Serve the CP² with fresh grated parmesan, the toasted pine nuts, and a glass of dry white wine — preferably Pinot Grigio or Sauvignon Blanc. ENJOY!

It’s a rainy Saturday in DC, I just got back from the gym, and I’m hungry… But what to eat?

Usually I’d shower and hit up Chipotle or a neighborhood sandwich spot. Nah, the weather sucks and I don’t wanna head out again. So what do we have in the fridge? Not much… Eggs, some cheese, veggies, some herbs, a loaf of sourdough, and my favorite pico di gallo from the supermarket.

Alrighty, I think we got somethin going here. I mean what’s better than a protein packed warm meal on a cold crappy day after a great workout.

Ding ding ding! It’s omelette time!

2Y3W White Cheddar Cilantro Omelette w/ Pico di Gallo

1 teaspoon of butter (basically a thin square)
3 eggs
1 tablespoon of milk
Handful of fresh cilantro
2 tablespoons of pico di gallo salsa
1/4 cup of shredded white cheddar (sharp preferred)


1. Heat butter in non-stick omelette pan on low-medium heat.

Butter in Omelette Pan2. While butter is heating up, chop cilantro. Keep  cilantro on the side.

3. Crack 3 eggs, but for the 3rd egg, just add the white. Beat the eggs, add milk, & the salt & pepper.

4. Add eggs to pan. Cook for 5-6 minutes, checking every few minutes if eggs are getting firm underneath. When it begins to stick a little bit on the sides of the pan, add cheese, cilantro, and the pico di gallo.

5. Cook omelette another couple minutes until you feel comfortable flipping. Flip omelette with spatula (ideally a Silicone Spatulasilicone spatula like in the picture to the right), or do it like a pro if you know how. I suck at that so I still use a spatula.

6. Cook another 3-5 minutes until desired done-ness, and add to plate. Garnish with some more pico di gallo and cilantro. Serve with toasted sourdough or your bread of choice. Eat!

Adam’s Very Own Classico Pasta Bolognese Recipe

Since I was in college, I’ve always used when making my Bolognese. I hate that Ragu crap (it’s so frickin sweet and has no texture), and Prego isn’t much better. I mean yea, if I have the time to slave over a stove for 5 hrs to make fresh tomato sauce I try to… But I don’t have that time very often, if ever.

Like most of you, I have a day job and when I get home I like to make quick tasty meals. So Classico is an excellent replacement for the homemade stuff. It has great flavor, actual chunks of tomatoes, and an excellent consistency. Plus I like the jars…. And yea, whatever Prego, screw you  for making fun of the jars in your . Classico’s sauce kicks your sauce’s ass.

Continue reading