Ask Erica: Where Can I find Your Utica Greens Recipe?

Hi Erica,

I’m not on Facebook but would like to know how to get your recipe for Utica Greens. Thank you .

-Bill

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Hi Bill,

Thanks for writing in! 

You can find my Utica Greens recipe here. I think you will really enjoy them. I’ve been told that they are every bit as good as the ones you’ll get at Georgios and Chesterfields!

Also, I wanted to take this time to point out that you can search ANY of my recipes using the “Search” bar on the right of the page.

I have lots of old blog posts to search through. Just type in your favorite food and see what kind of recipes you find!

If I haven’t written a recipe for something and you want it, just submit an Ask Erica! I will get back to you within 24-hours with an answer, recipe or a plan to get the recipe accomplished.

Love always,
Erica

Ask Erica: What’s the Deal with Olive Oil?

Hello Erica,

I love your blog and I think you are definitely the right person to ask one of the things I’ve been ashamed to ask others: What the hell do I do with olive oil?

I’ve seen it and used it when following your recipes, I keep hearing how good it is for cooking, I sometimes use it for salads, but I’m not really sure if it’s a “good for everything” kinda thing.

What do you think? How do I know when it’s a good idea to experiment with it?

Thank you!
Heather
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Hi Heather,

Thank you for the compliment! I am glad you like my blog. 🙂

It means a lot to me that you feel like you can ask me anything, but you have nothing to be ashamed about! There are a couple of different types of olive oils (and a bunch of other types of oils) and it can be totally confusing if you’re not used to cooking with them.

Let’s start with a quick definition so we know what we’re working with…

Basically, olive oil is the pure oil obtained from the fruit of olive trees. It’s one of the healthiest of all the oils on the market. I honestly don’t know the science behind the different types (I know it has something to do with acidity level), but I can tell you what to do with them in terms of cooking and  how to navigate all the different kinds in the supermarket. I will also tell you about a few other types of popular oils and what to use them for!

Here are the popular kinds of olive oil you will see in a store what I use them for:

1) Extra Virgin Olive Oil: This is the highest quality of all the olive oils. The key differentiator between extra virgin olive oil and all the other types of olive oils is it is “cold pressed” and completely unrefined.

Because of this procedure, the oil can get expensive. When I buy a bottle of it, I try to use it sparingly and only when I’m cooking something that doesn’t need a high cooking temperature. I drizzle it over pasta, bread I am going to toast or use it in salad dressings. Since the cooking temperature is low,  it’s perfect for things like caramelizing onions (since they cook low and slow).

Extra Virgin Olive Oil is not good for things like a a stir fry which needs to cook at a very high heat and quickly.

2) Virgin Olive Oil: This is extracted the same was as Extra Virgin Olive Oil, it just isn’t cold-pressed. The main difference here is that to some, the Extra Virgin Olive Oil tastes a little bit better (which is why it EVOO is more expensive). I say if you’re on a budget and are going to cook with it, use this. If you plan on making a salad dressing or drizzling it over pasta, use extra virgin.

3) Pure olive oil (refined): This another label of olive oil you will see in the grocery stores. This is where is gets kind of confusing. Pure olive oil is usually just a blend of refined extra virgin or virgin olive oils of lesser quality. It’s basically the lease tasty of all the olive oils. 

If you see a product in the store that is simply called “Olive Oil” it’s basically pure olive oil. I stay away from this.

Here is my Cheat Sheet to know when to use all the different types of oils

Vegetable Oil: This is the most common of all the oils (in my opinion). This is a blend of lots of oils like corn, soybean and sunflower. It is perfect for frying.

Canola Oil: This oil has a really low saturated fat content and is one of the healthier oils out there for frying. Since the temperature only gets up to about 450 degrees, it won’t work as well as vegetable oil though.

Corn Oil: This oil can be used in frying and in baking. It also has a lower frying temperature than vegetable oil, so again, not as ideal.

Sunflower Oil: This is a very healthy oil! It is low in saturated fat and high in Vitamin E. You can use this to fry, cook or even in salad dressings!

Peanut Oil: This oil is perfect for frying things at a very high temperature. It has a unique taste that I think works well in asian dishes (like a stir-fry).

I hope this helps!

Love always,
Erica

 

Ask Erica: Cheese-free Appetizers Please!

Hey Erica!!

Loving your new blog, hope you are enjoying life in Chicago!!

Question for you: I know you remember my deep, deep disdain for all things cheese. Whenever we have people over to hang out for game night, or get invited to a party, I ALWAYS end up making an appetizer I won’t eat. Whether it’s a buffalo wing dip, a cheese and crackers platter, bacon tomato cups, they ALL have cheese. I’m sick of making things everyone else compliments while I eat my plate full of plain potato chips, dying for the main course.

Do you have any recipes or inspiration for CHEESE-LESS hot appetizers or hors d’oeuvres? Help!

Thanks 🙂

-Kristen (a.k.a. Pek)
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Hi Pek,

First of all, let me apologize to you and all my lactose intolerant (and cheese hater) fans out there. I have this crazy obsession with cheese and sometimes I forget that many of my readers simply can’t/won’t eat it. Looking back, I realize that the majority of my recipes are heavy on the cheese, eek!

Thanks for helping me realize that…

Now, normally I’d give you 3 cheese-free recipe ideas and call it a day, but since I kinda messed up and alienated you for the past couple of weeks, how about I double it to 6!

Here we go…

1) Pigs in a Blanket: One of my favorite appetizers in the world are hotdogs wrapped in flaky dough (informally called “Pigs in a Blanket”). This appetizer will surely make cheese lovers forget that it’s not there.

You can buy them frozen, or make them just as easy on your own. To make on your own, buy mini hotdogs (or cut up larger ones) and some crescent dough. Place the hotdog on a triangle of crescent dough (its already pre-cut) and just roll it up (roll from biggest to smallest side). Serve with honey mustard, ketchup or whatever you think would taste good for dipping!

Pigs in a Blanket
Photo Credit: Pillsbury.com

2) Asian Lettuce Cups: Not only is this appetizer cute, it’s super simple to make and always a crowd pleaser. To make these, simply cook up some ground chicken, onions, peppers, water chestnuts in your favorite asian flavored sauce. Fill up lettuce cups (just the inside leaves of a head of iceberg) with the chicken mixture and top with thinly sliced cucumbers, crumbled cashews and some rice noodles. YUM!

Asian Lettuce Cups
Photo Credit: Kitchendaily.com

3) Mini Chicken and Waffles: This appetizer is one that I recently posted on a previous post. Basically all you do is take little Eggo waffles and place a piece of bone-less fried chicken on top. I like to make my own honey mustard maple syrup (literally mix honey, mustard and syrup together) and drizzle it over the top. Totally cheese-free and totally delish.

Mini Chicken & Waffles
Photo Credit: mintlovesocialclub.com

4) Deviled Eggs: I know you said hot appetizers, but these are one of my favorite party snacks (so I had to throw it in)! I know they can be tedious to make, but follow my “The Easiest Way to Boil and Peel Eggs” post and it will make it much easier!

When I make deviled eggs, I always experiment with different flavors. Right now, my favorite is truffle. They are super simple to make too! Simply add a little truffle salt or oil to your regular recipe and that’s it! To make them extra special, you can place a tiny piece of chive on each one or even a little piece of shaved truffle (if you don’t mind spending a little bit more).

Deviled Eggs
Photo Credit: forkknifespoon.wordpress.com

5) Bacon-wrapped dates: This ooey goey , sticky appetizers is one of my favorites and only 3 ingredients: pitted dates, bacon and almonds. To make them, just make a tiny slit in the date and stuff the almond in. Wrap the whole thing in bacon and put under the broiler for 10 minutes until brown and crispy!

Bacon Wrapped Dates
Photo credit: allrecipes.com

6) Prosciutto wrapped melon: This is another simple appetizer that doesn’t take a ton of time or ingredients. For these I take a melon baller and get little circles from the fruit, wrap them in prosciutto di parma and then drizzle them with a balsamic reduction.

Prosciutto Wrapped Melon
Photo Credit: Thisaustinlife.com

Well Pek, I think I’m officially over cheese after realizing how many delicious things I can make without it! I hope this  post helps and you don’t go hungry at your next get-together!

Love always,
Erica

 

Ask Erica: How to Remember Great Restaurants

Hi Erica,

I love finding new favorite restaurants. I try getting cards from places I enjoy to eventually go back or if I want to recommend them, but if anyone asks me where to go for brunch/lunch/dinner, my mind goes blank.

How would you suggest I keep track of amazing places?

-Gabriel

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Hi Gabriel,

I can totally sympathize with you! Since I’m a huge foodie, people typically ask me where to go and it’s hard to keep track of all the great places I go. 

I think I may be able to help and have found two ways that work for me:

1) Every time I go to a great restaurant, I usually snap a photo of the menu (with the name of the restaurant on it) or take a picture outside of the sign with my phone. Then, I create photo folders on my cell to store the photos by city (or you could store by cuisine if you don’t get asked about multiple cities)!

For example, when someone asks me where to go in Boston and I go blank, I pull out my phone, find the Boston folder and start rambling off places. As a bonus, if I took a photo of the menu, I can even text it to whoever is asking me!  🙂

2) If taking photos aren’t your thing, that’s ok! Just keep a note in your phone and when you have a great meal, write down the name of the restaurant. I would do a different note for each city (or cuisine) so you don’t get confused. 

As another bonus, write down your favorite menu item next to each restaurant. In addition to providing a great restaurant recommendation, it’s always nice to tell someone about the menu highlights as well!

I hope these two tips help! Let me know how it works for you.

Love always,
Erica

Ask Erica: But…you said your BF was a Vegetarian?

Hi Erica,

It is confusing that you referred to your boyfriend as a “vegetarian” and devoted a whole post to vegetarian food, but then have a post from a few days before where he was “craving” chicken pot pie….?

I am all for showing you eat and enjoy a great deal of food, but if you’re going to write a food blog, be consistent about what you say.

-“N”
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Hi “N”,

First of all, I am so sorry you decided to remain anonymous. I always like to address my readers directly!

In fact…your question is actually great and I am happy to provide clarity.

Dan, my boyfriend, is a vegetarian about 95% of the time. His reasons for doing so are moral and he does the best he can to stay away from meat. That being said, he does enjoy the flavor of chicken and has a weakness for it every once in a while (especially fried chicken and chicken flavored foods…like pot pie).

It used to bother me a lot, because I felt like he was only a vegetarian when he wanted to be and it didn’t make sense to me. One day, I asked him about it and he said that he didn’t like the idea of eating meat morally and would only do so if he knew he would really, truly enjoy what he was eating (apparently that is how he justifies it),

Do I agree with it, not totally, but what can I do? At the end of the day, I wish he ate meat (because it would make my life easier), so if he wants a chicken pot pie, you bet I’m making him one!

It’s a little weird, but it’s who he is and I love him. As long as he doesn’t judge other people for eating meat (which he doesn’t), I can’t hold it against him. We all have our quirks, right?

I hope I cleared up any inconsistencies you saw! When I originally started this blog, I thought only friends and family would read it. Since it’s begun to catch on, it’s clear I need to explain my situations a little bit better! 🙂

Love always,
Erica

Ask Erica: Pot Luck Dinners

Hello Erica!

A friend passed me your blog and I have been following it for some days now. I love it!

I wanted to ask you for some advice: I keep organizing potluck dinners, but still can’t figure out a way to ask people to bring a dish and that it all “makes sense” at the end without sounding pushy.

How can I create a flexible, yet awesome menu for a potluck?

The previous times I have organized one, it just seemed to be all over the place (onion soup, empanadas and carrot cake for dinner)… just a mess! Thanks in advance!!

-Abraham
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Hi Abraham,

What a great question! 

I think that the best way to do a potluck dinner is to pick a theme ahead of time. Whether it’s “Italian”, “Mexican”, “Asian” (or whatever you choose), everyone will know the boundaries because the theme sort of sets them. 

I think a theme allows flexibility because it gives your guests a realm to work in, but doesn’t tell them exactly what to make.

Another tip would be to have a google doc for all party attendees so that they can write down what they are cooking (that way there is no duplicates and you can sort of ensure there is a wide variety of appetizers, entrees and desserts). 

For example, someone may see the document, notice no one has signed up for a dessert and then opt to make one (and you didn’t have to say anything)!

I hope this helps! Thanks for reading and writing in. Let me know how your next potluck dinner goes!

Love always,
Erica