The Candid Appetite

Where Cooking Meets Photography

Married and Hungry

Arroz con Pollo

Arroz con PolloThe season 2 finale of Married and Hungry premiered this week, and the star of the show was this Arroz con Pollo. It is one of the recipes I make way too often, and yet I never get bored of it. It’s a one-skillet marvel, packed with a ton of flavor. Chicken cooked with rice in a saffron and white wine sauce, studded with olives, pimentos and green peas. Once you try it for yourself, you’ll want to make it again and again. It’s a great dish to keep up your sleeve though because it’s sure to impress everyone you make it for. Speaking of wine, this post and the season finale is in partnership with my friends over at Winc. For those of you not familiar, Winc is more than a monthly wine club. They’re a modern wine brand delivering fun and engaging wine experiences in every box. And the best part is that Winc is giving Candid Appetite readers $22 off your first four bottles of wine, plus complimentary shipping (that’s 4 bottles of wine for $40)! Just follow this link and the discount will be applied at checkout!

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Banana Nutella Crêpes

Banana Nutella CrêpesWhen I was in high school, I was involved in a culinary arts program called C-CAP, which helps kids learn about the restaurant industry and teaches them valuable information and techniques in order to work in the industry successfully. I learned so much about cooking (and knife skills especially) and I’d easily say that it really laid out the groundwork of everything I know today. At the end of the program, all the senior students participate in a cooking competition and then you’re awarded scholarships from different culinary schools across the country. And although I didn’t finish culinary school, because I realized working in a kitchen just wasn’t for me, I’m still thankful for being a part of this program because I learned so much and still use that knowledge today. I say all of this because crêpes was one of the recipes we had to learn to make in the preliminary competition and so to this day all of my experience with the dish comes from when I was in high school, making hundreds of them as I practiced at home. Now I’m teaching Jules how to make them, albeit without the pastry cream as in the competition, in this week’s episode of Married and Hungry, and trying to get him to stop hating crêpes for no apparent reason. 

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Peanut Butter Chocolate Doughnut Cake

Peanut Butter Chocolate Doughnut CakeAbout five years ago I made and posted this recipe for Baked Peanut Butter Chocolate Doughnuts which are very near and dear to my heart for several reasons. The first obvious reason is that they’re absolutely delicious, and the second reason is that I met my husband on Instagram because of those particular doughnuts. Jules had been following me because of my blog and he commented on a photo of those doughnuts and it sparked a conversation that went on forever. We agreed to meet for a drink and the rest is history. As we approach our second wedding anniversary next week, I think it’s nice and almost necessary to reminisce about that fateful day. This Peanut Butter Chocolate Doughnut Cake is a homage to that post, and it also comes from this week’s episode of Married and Hungry!

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Eggs Benedict Salad

Eggs Benedict SaladAs you can see with this post, and the one earlier in the week, we’re on an Eggs Benedict kick. That’s because it happens to be my mom’s favorite breakfast/brunch dish and Mother’s Day is coming up fast. I wanted to make sure you had some options on what to make this Sunday, just in case you’re anything like me and usually wait until the last minute to plan things out. The best part about this dish, however, is that it’s great any time of the year, not just for Mother’s Day. This Eggs Benedict Salad is featured on this week’s episode of Married and Hungry and I hope you all enjoy it! If you haven’t had a chance to see the episode, make sure you go give it a watch! 

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Easy Loaded Egg Toast

Easy Loaded Egg ToastOn this week’s episode of Married and Hungry, Julian teaches me how he used to make his scrambled eggs….by cooking them in water. It’s quite the sight to see and one that I can’t even fully describe to you, and so the only way to fully do it justice, is if you go watch the episode for yourself! Once I got over that shock though, I taught him how to properly cook scrambled eggs, which might seem a bit trivial, but I’ve realized throughout the years that a lot of people might not know how to properly cook eggs. I mean, my husband has gone 32 years without knowing. Because I value you all too much to just give you a recipe on scrambled eggs, I decided to pile the eggs on avocado toast and top them with so many delicious toppings. This Easy Loaded Egg Toast is the simplest breakfast you’ll ever make, and it just might be the tastiest. 

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Spam Musubi

Spam MusubiI fairly recently tried the magic that is Spam Musubi, which is mind boggling because I grew up loving (and hating) Spam all throughout my childhood. I live in Pasadena and right down the street from me is a small hole-in-the-wall place called Top Restaurant, that serves Thai and Indonesian food. It’s so good! Anyhow, I mention this because when we moved to Pasadena two years ago, we tried this place and I ordered Spam musubi for the first time and it was incredible. If you’re ever in Pasadena, which I highly recommend because it’s a great city in general, then you have to take a tript to Top Restaurant (on Colorado BLVD). It’s one of the best in the city. I highly recommend the Kalua pork and chicken katsu and the BBQ beef and of course the Spam musubi. They all come with white rice and Hawaiian macaroni salad which are just as tasty as the main dish. If you’re not in town, you’re still in luck because this Spam Musubi recipe is as good as the original. Plus, they’re very easy to make!

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