Yianni’s weeknight dinners

Weeknight dinners home-cooked by my hubby are delicious, and I’ve been posting photos of them to my Instagram account. “Chef” Yianni dinner posts are a success with more engagement than any of my others. I’ve embedded some of the most popular ones here for you to see, if you’re not on Instagram. After a hard day’s work, this is what I come home to. I am a lucky gal. #nomnomnom

Weeknight dinners Yianni @Kitoula InstagramFollow me on Instagram. I follow back.  Weeknight dinners Yianni @Kitoula Instagram

Another week night dinner from Yianni. This time, lamb chops and brussel sprouts. #nomnomnom

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Roasted breast of chicken and sweet potatoes whipped into submission #chickendinner

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Yianni made dinner again Steak, petite red potatoes and peas ????????????????????

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BlogHerFood16 Wrap-Up

Better late than never, here’s my BlogHerFood16 Wrap-Up. All I can say is BlogHerFood16 in Austin Texas was amazing! Nah, I can say a lot more.
And I have lots of photos to share with you too.
BlogHerFood16 Wrap-up

Upon check-in I received a canvas tote bag filled with lots of foodie swag and treats from quite a few of the sponsors: Martin’s Famous Potato Rolls, Heluva Good Dip, Lentils.CA,  American Dairy Association, American Egg Board, Enjoy Life Foods, National Confectioners Association, and RX Bar*(s).

BlogHerFood16 Wrap-up

Breakfast was sponsored by Martin’s Famous Potato Rolls & Bread.

Now we’re talkin! #thetoastisgolden #BlogHerFood16

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During breakfast, Martin’s @potatorolls had a fun Instagram contest, with the hashtag #thetoastisgolden. It was a cute idea to have the instructions for the contest printed on the place mats.

BlogHerFood16 Wrap-up

Of course, I had to take a ridiculous selfie donning a Martin’s baker hat. In case anyone should accuse me of being a stuffy, serious, food blogger.   🙄

BlogHerFood16 Wrap-up

The conference was held at Austin’s downtown Hilton. The food was delicious and plentiful. There was almost TOO much food. Is that possible for a food bloggers conference?   😕

BlogHerFood16 Wrap-up

BTW the future of BlogHerFood is safe and illustrated here… because BABIES!!! 😉

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atasteofkoko

My favorite speaker and break-out session was with Jane Ko, travel & restaurant expert, and blogger @  A Taste of Koko.

In the workshop, Jane shared her secrets about photography composition, styling, and maximizing natural light. She covered 3 main topics:

  • How to take better photos using the features and apps on your mobile phone
  • How to creatively style your photos
  • How to use apps made just for mobile to edit your photos

How generous of Jane to share all her Instagram tricks and tips. I’ve been using her techniques on my Instagram account since the workshop. They work. I’ve been getting more Followers and more engagement.

BlogHerFood16 Wrap-up

Did you know that lentils grow in Canada?  Canadian Lentils, Lentils.CA, one of the conference sponsors, is a brand funded by Saskatchewan Pulse Growers. SPG is accountable to and funded by over 17,000 farmers in Saskatchewan. The organization’s mission is to nourish the world through profitable pulse production.

Pulses are a protein-packed, and earth-friendly food we know as beans, chickpeas, lentils and dry peas. So, eat lentils for your health and for social good. Lentils! Who knew?

BlogHerFood16 Wrap-up

A bag of bars were waiting in my hotel room Friday afternoon. RX Bar*s have no gluten, no soy, no dairy, and no added sugar. Their main ingredients are dates, egg whites, almonds and cashews. I like the chocolate ones the best.

BlogHerFood16 Wrap-up

Sometime you need a break from even the best of food blogger conferences. By the pool with Bloody Mary; need I say more?

BlogHerFood16 Wrap-up

Across the street from the Hilton is the Moonshine Patio Bar & Grill. Moonshine’s craft cocktail, “The Waterloo,” made with Waterloo gin, cucumbers, and grapefruit juice was very enjoyable, but their hot pretzel sticks, with whipped pimento dip… OMG! (Who had 2 orders? 😛 )

BlogHerFood16 Wrap-up

Did I mention Yianni came along on the trip? It was our first time in Austin.

Here he is at The Driskill, an historic hotel more than 100 years old. It was built in 1886 as the showplace of cattle baron Jesse Driskill. Fun fact: Former President Lyndon B. Johnson awaited news of his successful 1964 election as President of the United States from the mezzanine-level Jim Hogg room.

Heart Lanergan DriveGood times! Thank you BlogHerFood16! Heart Lanergan Drive

Greeks Dye Easter Eggs Red

One of the oldest Easter traditions for Greek Orthodox Christians are Easter eggs dyed red. In the Orthodox Church, Easter eggs are dyed red to represent the blood of Christ, and the hard shell of the egg symbolizes the sealed Tomb of Christ — the cracking of which symbolized his resurrection from the dead.

Easter Eggs Red

You can dye eggs naturally using the skins of yellow onions. I used the skin of 10 small to medium sized yellow onions and all the skin that was loose in the net bag they come in from the market.

Easter eggs red

I’ll use these onions in the same pan that I roast the traditional Easter lamb on Sunday. They’ll work as a bed for the lamb to rest on, along with other herbs, in the roasting pan.

Easter eggs red

Cover the skins with approximately 6 cups of water and 8 tbsp. of white vinegar. Bring to a boil and let steep. The longer the skins steep the darker the color. I used brown eggs with yellow onions skins to get the deeper rusty red color.

Easter eggs red

You can hard boil the eggs with the skins or in the liquid after the skins have been removed. Bring the liquid back to boil and simmer the eggs for 5 to 8 minutes then take off the heat. Leave the eggs in the dye until they are cool.

Easter eggs red

You can also let the eggs cool in the dye and set in your fridge overnight.

Here’s the how-to video I followed, on dying eggs with onion skins, from my friend, Blogger and Greek Chef, Peter Minaki.

Kalo Pascha and Kali Anastasi!

Valentine’s Day Recipes

Looking for romantic Valentine’s Day Recipes? You’ve got 12 days to plan for a delicious treat. Here are some quick and easy drinks and desserts, two that include Greek yogurt, that I’ve collected for you.

Valentine’s Day Drink Recipes

Persephone

Valentine's Day Recipes / Valentine's Day Drinks - Persephone

 

This drink is named after Persephone, who in Greek mythology is the daughter of Zeus. To prepare a Persephone, muddle mint leaves with simple syrup and pomegranate juice in a cocktail shaker. Add ice cubes and all of the remaining ingredients and shake well. This is a non-alcoholic recipe, but you might want to add a bit of the bubbly!

Greek Mojito


Valentine's Day Recipes / Valentines Day Drinks - Greek Mojito

This mojito is made with Greek Metaxa brandy in place of rum. In a cocktail shaker, muddle mint with brown sugar and lime juice. Add Metaxa, lemon juice and ice. Shake well and strain into an ice-filled highball glass. Top with the club soda.

How about a recipe mash-up that’s a drink and a dessert?

Valentine’s Day Dessert Recipes

Bourbon Peaches and Cream Popsicles

Valentine's Day Recipes / Valentines Day Desserts - Bourbon Peached and Cream Popsicles

The crushed peaches in this popsicle recipe are soaked in Bourbon. I would use plain whole-milk Greek yogurt. Since peaches are out of season, I would substitute frozen peaches whizzed in a blender, even though the recipe suggests canned. These pops will need to set until the mixture is completely frozen, about 5-6 hours.

Thinking of maybe a quick and easy pie for your Valentine?

No-Bake Berry-Yogurt Pie with Sugar Cone Crust

Valentine's Day Recipes / Valentines Day Dessert - yogurt-no-bake-cake

One of the ingredients for this no-bake pie is plain whole-milk Greek yogurt. The pie will need to chill until the filling is set, at least 8 hours or overnight.

Happy Valentine’s Day!
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