Welcome Food Lovers!

Welcome fellow food lovers! I have decided to create a food blog for two reasons: I love to cook and I love food. It's as simple as that. Although I am no experienced cook or even someone that has been cooking for decades, I do have a passion for cooking and perhaps even more so baking. It was always the case even when I was younger, but it developed even more this past summer as I moved out from home by myself to study in another city. Hence, I had no choice but to cook for myself, which I do not mind a bit (quite the opposite!). Since my family never really cooked with herbs, oignons, spices, and so on, I have been for a couple of months now experiencing the joy of trying many recipes that I had never done with things that we had never used at home. I have had many delicious recipes come out perfectly, all due to recipes that I gather mostly from the Food Network, from the blog Joy of Baking or from the Recettes du Québec. These are wonderful websites that I use often to find any recipe that I desire. As such, many of the recipes I will demonstrate on my blog come from these websites.

As a Grad student, it is often tempting to come home after a tiring day and make a Kraft Diner in less than 10 minutes instead of making an elaborate meal. Albeit I do like KD once in a while I usually take the time to make myself something that will take longer but will taste oh so much better. Tonight as I came home late and was very hungry, I resisted to the urge of making some KD and instead made a delicious honey-glazed chicken with Uncle Ben rice (my all-time favorite!) and boiled carrots. While my carrots were boiling, I was fiddling around last-minute to find a good recipe I could use for the boneless chicken breasts that I had. I found one that sounded quite good on Food Network from the chef Bobby Flay so I gave it a try. When I mixed in the honey and balsamic vinegar, I was doubtful that it would turn out good because the consistancy seemed too liquidy, but I still continued on with the recipe. After having cooked the chicken breasts until golden on both sides, I coated both sides with the honey glaze and continued cooking. When all was said and done, it smelled good, so I couldn't wait to taste it. To my amazement, it tasted even better! It was oh so delicious. The sweet of the honey and the acidic of the vinegar were just perfect. Mmmm. I will definitelty do this one again.

Recipe:

1/4 cup honey

3 tablespoons balsamic vinegar

3-4 boneless chicken breasts*

Olive oil

Salt and pepper