Taste the Love Catering

07/06/2021

Most of all, be kind!

05/16/2021

Nature's cereal. Yum

05/16/2021

05/09/2021

Best start to finish! I love my boys. They give me purpose!

04/30/2021

The makings of a great dinner! Sancocho y un pastelon de trifongo! Toma!

09/04/2020

Salted Cod Fritters (Bacalaitos)

(Recipe yields 10 to 12 fritters)

1 1/2 cups of Flour
1/2 Tbls baking powder
1 Packet of Sazon with annato
1/4 tsp adobo
A Pinch of salt
1 1/2 cups water
1 packet of b***d salted cod (I use the Tropical brand.)
Canola oil for fyring

First you want to rinse off your cod filets and put them in a pot of water to boil 30 min. I usually drain the water out in sink after the first 15 min and add fresh water to boil for another 15 min. This helps reduce the saltiness.

While your salted cod filets are boiling, add all of your dry ingredients to a bowl then add your water. Don't be afraid to taste the batter and adjust taste to your liking but keep in mind that the cooked salted cod will add flavor and salt as well. Your batter should be just a little thinner than pancake batter.

After your cod is cooked, drain water and run through cool water to make fish easy to break down without burning your fingers. Add all of the broken down fish pieces to your batter. And mix.

In a frying pan, add enough canola oil (at least a quarter of the height of your pan) to fry your fritters and heat on medium high heat.

Once the oil is hot, with a laddle, pour your fritter just like a 4 inch pancake and fry until golden brown. Usually 1 to 1 1/2 minutes on each side until golden brown. You can fit about 3 fritters at a time in a large frying pan.

Lay fritters on dish lined with paper towels and eat immediately. They're not very good cold!

The texture should be crispy on the outside and chewy on the inside.

Make them and tell me what you think!

Taste the Love!

01/24/2020

You must be born this way. ~joy luck club

07/18/2019

When you cook out of love, you can taste it!!!

01/12/2018

Oh Tasty...you've done it again. Such a clever idea. In love ❤❤❤ with this idea.

01/02/2018

The before and after. Eggplant parmesan with a great glass of wine is all I need on this cold night. Guilty pleasures!

01/02/2018

It doesn't take long to whip up something yummy like the start of eggplant parmesan. Finished product to follow.

12/30/2017

Throughout my food journey and while embracing my 45 years of wisdom, I have discovered that I have become lactose intolerant and as much as I love my dairy, I knew that I had to come up with other ways to still enjoy the foods I love. So yesterday I went to the health food store and bought raw cashews. I left them soaking overnight in a container and this morning I made my very own cashew half and half creamer for my coffee. It was velvety & creamy and made my cup of coffee delightful and luscious. Best part of it... my tummy was doing a happy dance. Here's how I made this creamer:

All you need is
1 cup of raw cashews
1 cup of water
A container with lid

Soak cashews in water overnight then place in blender with the same water they soaked in and blend for about a min. Add about two to three tablespoons of water to acheive the right consistency. The consistency should come out as thick as a drinkable yogurt. Then it's ready to use. Refrigerate in a glass mason jar.

I hope you enjoy it as much as me.

12/29/2017

This is pure genius!

08/11/2017

Today is National Panini Day.

In many English-speaking countries, a panini or panino (from the Italian panini [paˈniːni], meaning "sandwiches") is a grilled sandwich made from bread other than sliced bread.

These delicious sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants, particularly in New York, began selling panini, whose popularity began during the late 1990s, then spread to other U.S. cities, each producing distinctive variations of it.

Who doesn't love a good sandwich on crusty bread? The panini is so versatile and pretty much fool proof. The possibilities are endless. Simply add your favorite fillings and you can't go wrong. One of my favorites is a fresh mozzarella, roasted red peppers and basil panini. So simple but packed with flavor.

Get your panini on!

06/03/2017

A perfect lunch!

02/20/2017

Today for dinner I had fun making this cheese ravioli lasagna with meat sauce. Can't wait to eat & have a glass of wine!

12/17/2016

12/16/2016

I always say it, the best way to show someone you love them is to feed them!

10/05/2016

It's National chili week. Who doesn't love a great bowl of chili? With its versatility, there are so many different possibilities for just about anyone. Seems appropriate during these cold months to come. YUM!

09/03/2016

Cinnamon crumb croissant french toast.

05/10/2016

Today is National Shrimp Day!

Did you know that Americans eat more shrimp than any other seafood? Shrimp also known as "the fruit of the sea" is the most versatile dish with over 3000 ways to prepare, I consider it an inexpensive succulent treasure.

Here's a health fact: Shrimp is low in calories and high in levels of omega-3, calcium, iodine, and protein. Shrimp is also known to be considered good for the circulatory system.

Celebrate this fantastic food day by making your favorite shrimp dish. I haven't met a shrimp dish I didn't like from “shrimp stew, coconut shrimp, shrimp cocktail, shrimp scampi, fried shrimp, broiled shrimp, spicy shrimp” (in my Forest Gump voice)! Comment below and share your favorite shrimp dish with us!

where there's love in every dish!

05/08/2016

To all our friends on Facebook, for all that you do, we thank you! All you wonderful moms out there... Happy Mother's Day!

04/25/2016

When you love what you do! where there's love in every dish!

04/23/2016

In honor of one of my faves...it's National grilled cheese sandwich month!

Cooked bread and cheese is an ancient food, according to food historians, popular across the world in many cultures; evidence indicates that in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available. It was called the cheese dream and became popular during the great depression.

Never under estimate the power of a grilled cheese sandwich!!!

Here's a fool proof recipe for this all American classic:

1. Melt butter in a nonstick pan over low heat.

2. Butter one of two slices of bread, then add a slice of your favorite cheese. Assemble.

3. Put the sandwich in the bottom of the pan and cover the pan.

4. Cook over very low heat for about 15 minutes. Check every few minutes to make sure the heat isn't too high and causing the underside of the sandwich to burn.

5. When the underside of the sandwich is golden brown and the cheese is melting out the sides, turn over the sandwich and brown the other side over medium heat.

I love mine with tomato soup or any soup for that matter.
"Where there's love in every dish."

03/27/2016

♥️

03/09/2016

Happy National Meatball Day! It’s not clear how it began, but who could resist the idea of celebrating National Meatball Day? Celebrate by enjoying a delicious plate of spaghetti and meatballs or a toasty meatball sandwich. Bon appétit!

12/27/2015

Nothing is more satisfying than preparing food for your fam[ily]. ♥️

12/04/2015

Four senses activated. Yum

11/28/2015

Here's some great ideas for your thanksgiving leftovers. Use cute mason jars as a new take for individual meals by layering all your leftovers or create a breakfast hash casserole.

11/04/2015

Yum yum lentils.

11/01/2015

When you love what you do....Sunday Funday comes easy breezy!

10/13/2015

Today is National Yorkshire Pudding Day! Despite its stately moniker, Yorkshire pudding is nothing more than a savory popover. Do as the Brits do and serve it for a late Sunday brunch, preferably with a hearty roast with gravy. The secret to making Yorkshires (as they are known in the UK) is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.

RECIPE:
•4 large, fresh eggs, measured into a jug
•Equal quantity of milk to your measured eggs
•Equal quantity of all purpose/plain flour to measured eggs
•Pinch of salt
•2 tbsp lard, beef dripping or vegetable oil
Serves 6
•Heat the oven to the highest temperature possible, however, do not exceed 230°C / 450°F or the fat may burn.
•Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand be**er or hand whisk. Leave to stand for 10 minutes.
•Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand be**er or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

•Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
•Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
•Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

03/09/2015

This is an awesome ad. Made me lol.

Dinners shouldn't be sneaky. Barilla ProteinPLUS makes it easy with a good source of protein.

12/12/2014

It’s National Cocoa Day! Nothing warms you up better on a cold winter day than a nice cup of hot cocoa! Cocoa (the dried, fully fermented seeds of the cacao tree) is the basis for cocoa powder, which is used to make the hot cocoa beverage we all know and love. To celebrate national cocoa day, share some hot cocoa with your loved ones. It's the perfect treat during the season to cuddle up and be merry! ♥

12/06/2014

How cute are these chocolate Christmas trees. Perfect for giveaways or on top of place settings. Had so much fun making them.