Macaron Madness

Macarons deserve to be in a category all by themselves. Don’t you agree? Petite desserts that pack flavor have a special place in my heart. My absolute favorite place to get macarons in Atlanta is Saint Germain Bakery in Ponce City Market here in Atlanta,GA.

They’re opening a new location in West Midtown at the swanky new boutique hotel, The Bellyard. My favorite flavors so far are salted caramel, strawberry basil, and their classic vanilla.

This Giant Macaron is Goals😋

Honestly, I lie to myself regularly and say I’m going to attempt to make my own. I won a beautiful new Kitchen Aid mixer in a giveaway, and maybe…just maybe I’ll break it in with a new macaron recipe. Maybe 😏.

Thanks for stopping by! Don’t forget to to follow my IG https://www.instagram.com/foodiecutie/ for more food and travel adventures 🥳

As always,

Be safe… Be sweet🤍

Xoxo,

Ash

Salads Make Me Smile, Seriously!

I’ve been on a healthy lifestyle journey lately, and I’m making a conscious effort to eat what fuels me! It’s why I’ve been M.I.A.

Well that, and life. Life just shows up and sometimes shows out.

This Sweet Chili Salmon Salad is one of my personal faves! The Sweet Chili Glaze is so simple, no really… it’s just Sweet Chili Sauce (3 Tbsp), Fresh Lime Juice ( 1 lime squeezed ), a drizzle of Olive Oil and Sriracha if you’re feeling a little feisty!

The addition of fresh grapefruit brought a little balance of sweet, tart, and a little heat. Also, butternut squash and fresh peppers in a salad should be a thing. Roasted and fresh veggies add a nice little touch, and cashews for a quick crunchy moment set this salad up for a successful party in my mouth!

Would you try this?! Comment below and don’t forget to follow me on IG http://instagram.com/foodiecutie and TikTok https://vm.tiktok.com/ZMdshwuGv/

Yes, I have a TikTok 😆 it’s something I swore I wouldn’t do, but here we are! I mostly post Food and Fitness content sooo if you’re in to that, come following along☺️🤍.

As always,

Be Safe, Be Sweet!

Xoxo,

Ash

Spicy Cucumber Mango Salad w/ Shrimp

I really LOVE this salad, mostly because I really love Asian seasonings and flavor combos. And shrimp… I really like shrimp! I stumbled across a similar recipe on Pinterest, but decided I wanted to create my own version.

So here we go!

Here’s What You Need:

• 3-4 mini English Cucumbers or 1 long English Cucumber (I prefer the minis they’re just so cute)
• 1 bag of Large or Jumbo Shrimp ( maybe cook the whole bag if you’re feeding more than 1-2 peeps)
• 1 cup of Fresh or Frozen Mango Chunks
• 1 bunch of chopped cilantro

For The Sauce:

• 1/4 Cup of Apple Cider Vinegar
• 1 tsp Sesame Oil
• 1 Tbsp Soy Sauce
• 1/2 Tbsp Fish Sauce
• 1 Tbsp Olive Oil
• 1 tsp Honey
• 1 tsp Crushed Red Peppers ( add a little extra if you like a little 🔥)
• MIX well and set aside

How To:

1. Cook your shrimp in olive oil over medium high heat. Season with a little salt & garlic powder but nothing too crazy because the sauce is pretty flavorful. After 5-7 min or until shrimp is cute and coral, shrimp is ready. Set it aside.
2. Slice cucumbers on a bias, about 1″ thick. Place them in a bowl.
3. Cut your mangos into medium size chunks and add them in with cucumbers. Same goes for your chopped cilantro.
4. Add your shrimp to bowl and drizzle sauce over all ingredients. Toss it like you mean it!
5. You can let it chill in the fridge for a little or eat right away, but if you’re anything like me… we’re eating on site!

The sweet, spicy, salty combination keeps me coming back for more! Enjoy this salad with someone you like, they’ll love you for it. If you give it a try, give me holler over on IG https://www.instagram.com/foodiecutieI’d love to hear your feedback!

Thanks for stopping by!

Be Safe, Be Sweet

Xoxo,

Ash

Lazy Soup in my LeCreuset

I love a lazy meal. After being on my feet all day in a kitchen at work, sometimes throwing everything in a pot and letting it simmer is so clutch!

So let’s dive right in, I’m sure you’re hungry.

What You Need:

• 1 bag of large, uncooked shrimp
• 3 stalks of celery, 1 medium onion, 2-3 carrots ( all small diced)
• Sliced Baby Bella Mushrooms( about half of a container, 7 or 8 give or take
• 1 can of coconut milk
• 3 cups of Chicken or Veggie Stock
• 1 can of white beans, I used Cannellini Beans
• 2 Cups of fresh kale
• Optional for flavor enhancement: A smoked turkey leg bone
• 3 chopped garlic cloves

Here’s The How To:

1) In your large pot, add a couple of tablespoons of oil or butter on medium/high heat. Add your garlic, onions/celery/carrots (and optional turkey leg) let it cook til tender

2) Add your stock, coconut milk, other veggies, and beans (add liquid from beans too) let simmer. Season to taste. Salt, pepper, whatever you like!

3) Now add your shrimp, I seasoned them with Old Bay before adding. I also chopped the shrimp so it would be a little shrimp in every bite. Once they’re a nice coral color, they’re all done and so is your soup!

Hopefully this soup is as comforting for you as it was for me! Feel free to tweak it to your liking. If you make this, tag me in your post or feel free to DM me on IG www.instagram.com/foodiecutie Thanks for stopping by!

Be Safe, Be Sweet!

Xoxo

~Ash

Cast Iron Cabin Cooking (Broiled Bird Edition)

Super Citrus Spice Rubbed Chicken and Potatoes

Sooooo I’ve might’ve broiled my bird for a little too long, but listen… it’s crispy and juicy. I promise!

This past weekend I had the pleasure of entertaining my mom and 3 (out of 5) of her sisters for her birthday. We rented a cabin in Counce, TN; about 60 miles from home. The fall foliage on the drive up was absolutely breathtaking. Something about leaves turning shades of mustard and burnt orange gives me the feels 🤗.

Let’s get back to talking about food. We planned a menu of all the things my mom wanted before hitting the road, did a little shopping, and packed a cooler full of goodies. SUNDAY: Lamb Chops, Steamed Veggies and Charcuterie. MONDAY: Roasted Chicken, Salad, Shrimp/Salmon, and Toast. TUESDAY: Baked Brie and Fresh Fruit and hit the road back home.

When I ate chicken regularly, roasting a whole bird was one of my favorites. They’re usually less than $6, and you can flavor em up however you see fit. This time I decided to go with a Super Citrus Spice Rub from Austin, TX. My aunt rubbed it down the night before, stuffed the insides with lemons, apples and butter. Roasting a chicken in a cast iron just incorporates all of the flavors, it’s next level delicious. I cooked it for about 45 mins at 400 degrees, then put on high broil for another 15. I might’ve started dancing in the kitchen and forgot about my timer, hence the extra crispiness on top. You know how it is. I’d take it out every 20 min and baste it with the drippings to ensure each bite was full of bold, buttery, lemony goodness.

Despite the dancing broiler fiasco, whatever I did with the bird must’ve been a hit. This was the first time all weekend the cabin was quiet from everyone stuffing their faces. I’d call it a success. I truly think my mom enjoyed her birthday weekend, and it felt great to see her smile from ear to ear each morning we woke up in the cabin. I’m a lucky girl to have such a wonderful mom, she deserves the world💕.

The short sassy one in the orange, she mine 🧡

Thanks for reading, and be sure to follow me at http://www.instagram.com/foodiecutie for all of my food adventures! I create vlogs of my home cooking, restaurant hunts in Atlanta, and international food travel so be sure to follow the Foodiecutie page at the link above. Send your friends/family over to check it out too! That’s all my time here best friends!

Be safe, Be sweet Xoxo,

Ash

Spinach and Seafood Meatballs

So I decided to do a 75 day challenge, during a pandemic, new moon, and the start of mercury retrograde…and TBH, I feel pretty optimistic about things!

So one of the rules to the challenge is to pick a diet. Although I don’t conform to “diet culture”, I’ve decided that a low carb lifestyle was the best route for me. I’ll be focusing my energy on healthy proteins and greens, which led to this creation!

Here’s what you need:

Mini muffin pan

Food processor

1 cup of fresh spinach + ( 2 cups to serve)

1/4lb shrimp, peeled/deveined

4-5oz of fresh salmon, skin off/medium diced

2 Tbsp of bread crumbs ( only a little, this is low carb)

2 garlic cloves

1/4 of a medium sized onion, diced

3 Tbsp of fresh cilantro

1/2 Cup of Dijon mustard

1 Cup of heavy cream

Seasonings of choice ( salt/pepper/cayenne)

Recipe yield: 12-20 meatballs

Here’s the How To:

Combine fish, shrimp, garlic, onions, cilantro, 1 cup of spinach in food processor.

Place in all contents in a bowl, add breadcrumbs and seasonings. Mix well. Form into medium size balls.

Refrigerate for 30min-1hr

Spray mini muffin pans. Place balls in muffin tin. Bake at 360. For 6-7 minutes.

In a skillet, add a tablespoon of butter and spinach. Let it cook down a little.

Add mustard, heavy cream and meatballs and let simmer for 5-7 minutes. Aannnnddd that’s pretty much it!

You can serve with rice or pasta, and dinner is done!

If you try this recipe, give me a shout on IG instagram.com/foodiecutie I’d love to hear your feedback!

As always…

Be safe, Be sweet

Xoxo

Ash

Finally Fryday

I dunno about you, but it’s been a long week and I’m thankful it’s finally Fryday! My service industry peeps that work weekends, I see you… trust me.

I figured what better way to celebrate than with Nori Fries!

Nori is dried seaweed, used in your favorite sushi rolls or found in a little snack pack (seaweed “chips”) they’re my favorite chip replacement!

Let’s get into these fries, k?

What you need:

Frozen fries (crinkle cut, period)

Seaweed snacks or nori (Kroger or Farmer’s Market)

1 tsp Garlic Powder

1 tsp kosher salt

A sprinkle of cayenne

Mortar & Pestle or Food Processor

Air fryer or a deep fryer

What to do:

Make Nori and seasonings into a fine blend

In a bowl drizzle your fries with sesame oil and olive oil

Set air fryer to 390 and cook fries for 10-15, shaking in between, until crispy/golden brown

In a bowl toss fries and sprinkle Nori salt while tossing

I made a quick Siracha Ketchup (Mayo, Ketchup, Siracha, a little lemon juice)for dipping, but feel free to dip and dabble however you please!

These fries were better than I expected, and I can’t wait in share these with some friends!

Remember to follow me on Instagram @instagram.com/foodiecutie for fun food content ❤️

Enjoy your weekend and let me know if you try this recipe, and like it! Have a great Fryday!

Cheese Pull Strength

I appreciate a chip that can stay whole and withstand a mountain pile of cheese as I pull it towards my salivating mouth. It’s the simple things, really.

Zack’s Mighty Tortillas Chips were the perfect choice for my Skillet Elote Nachos. I knew they’d give me the cheese pull porn I was hoping for. Enough blabbering, let’s get into this makeshift recipe:

• 

Here’s what you need:

• 1 bag of Zack’s Mighty Tortilla Chips ( I’ll provide Amazon link)
• 1 can of sweet corn
• 1 bunch of cilantro (chopped)
• 2 cups of Monterey Jack Cheese mixed with 2 cups of Sharp Cheddar
• 2 cups of sour cream
• 2 whole limes, 1 for garnish and the otherto juice for our cilantro ranch sauce
• 1 packet of dry ranch dressing
• your favorite seasonings (cumin, paprika, salt/pepper)

Let’s make it:

1. Preheat oven to 370. While you wait… drain corn, drizzle with olive oil, sprinkle your favorite seasonings and add 1/4 cup of chopped cilantro. Spread over baking pan, and bake for 8-10 min until roasted. Set aside when til time to build nachos.
2. While you wait, grab a blender. Add 1/4 cup of cilantro, 1/2 packet of ranch dressing, a pinch of salt, juice of 1 lime, 2 cups of sour cream and a drizzle of oil. Blend well!
3. Grab a cast iron skillet and arrange chips evenly. Sprinkle cheese over chips. If what I recommended wasn’t enough, add more. Always add more cheese. Bake until melted and bubbly ( 8-10 min). Sprinkle corn over melted cheese, toss in the oven for a minute or two just to warm the corn up.
4. Sprinkle paprika over nachos, drizzle cilantro ranch, sprinkle remaining cilantro, arrange a lime or 2 for garnish and finish with a squeeze of lime.

Enjoy with family and friends… or by yourself! Judgement free zone over here!

I hope you like this recipe! If you give it a try, share this recipe or think this pic is sexy, leave a comment!

Be Sweet, Be Safe, Stay Well!

xoxo,

Ash

A Battered Platter

I know a platter of fried everything sounds ridiculous, right?! I didn’t fry the lemons, and I baked the sweet potato fries…give me a little bit of credit.

I eat clean a majority of the time so I figured this sample platter of sweet potato fries, beer battered shrimp and beer battered cod fillets was a special treat. It’s what I told myself to not feel guilty for eating most of it ( ok, all of it).

You wanna know something else…??

I didn’t use beer, I used a hard seltzer! I know it doesn’t give me that stout bold beer flavor, but I needed something fizzy and a lime Truly hard seltzer was crispy cold and waiting for me. Plus, aren’t hard seltzers essentially skinny beer? Don’t fact check me.

Here’s my batter recipe:

1/2 can (6oz) of hard seltzer or stout beer

1 cup of all purpose flour

1 Tbsp Old Bay seasoning

1 Tbsp kosher salt

1 tsp black pepper

Whisk all ingredients together, dip whatever you want to fry and evenly coat in batter, fry to golden crispy perfection and Enjoy!

Since I have your attention now, let’s normalize mustard as a dipping sauce! That golden, vinegary condiment deserves more than to be squeezed all over a hot dog! Fish and mustard are a thing. Let them marry each other on your tastebuds. Oooooohh and the combination of tartar sauce and mustard?! Oh my goodness, so good!

Ok ok I’m done.

Listen, eat good food. You deserve a cheat meal. The world is tense right now and sometimes eating brings us a little comfort.

If you aren’t already, follow my Instagram www.instagram.com/Foodiecutie ☺️

Be Safe, Be Sweet

Xoxo

Ash

Let’s talk Tzatziki

I’m a saucy kinda girl. No really, I like sauce on or with just about anything I eat. Tzatziki is one of those sauces that’s great on burgers or dipping your favorite veggies in. It’s definitely one of my top 5 because it has the right amount of tang! Mediterranean flavors seem to create this symphony of fresh flavors that I didn’t recognize until now.

I stumbled across this Mediterranean Cod Gyro recipe on Pinterest and knew this was something I had to recreate. Although I didn’t follow the recipe exactly, it inspired me to make and share this with a friend. And now you all.

I understand her usage of Cod, it’s a heartier/flakier fillet than Flounder. Flounder is what I had lying around so it made sense ya know. I’m trying to use up whatever food I have now before I buy more. It’s the only quarantine rule I have. Everything else is just a free for all 😬.

Adding tots to this dish was a no brainer! I made a quick lemon garlic aioli to drizzle over the top, just to take flavor and freshness to the next level. Also, I don’t think we appreciate tots enough. I had to do it.

You need this meal in your life, trust me. Most of your prep is cutting veggies and cooking fish. That’s it! Make this! Make your tummy happy!

I’ll be sure to tag the creator of this fantastic fresh dish www.instagram.com/themediterraneandish.com so you can see for yourself just how good it is! PS squeeze a little lemon over the top of your sandwich. It’s a game changer 😉.

Be safe, Be Sweet

Xoxo

Ash

Recipe here:

www.instagram.com/themediterraneandish

Be sure to follow me on instagram here: www.instagram.com/foodiecutie