So many delicious breakfasts on my cruise, here’s a few of my favorites!
Cruise Food – Breakfasts
Category: Food
Cruise Food – Desserts
For many years, I’ve heard about food on cruises.
While I expected there to be delicious choices, the Enchanted Princess pastry chefs exceeded my expectations.
I don’t remember the names of all these, I do remember the deliciousness and artistic plating.
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Aruba and Food
There’s no shortage of great dining establishments in Aruba. Quite literally – there is something for everyone, casual to fine dining and prices ranging from very reasonable to pricy.
Unusual for me, I forgot to photograph a few meals. I’m assuming with all the fresh air and sunshine I was simply too hungry!
comfort food at its finest.
Toasty Cheese – an ooey gooey Gouda sandwich. It’s become my treat each
visit before flying home.
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Laura’s Pretty Food
In case you haven’t checked out my insta account, @laurasprettyfood I’d like to share a few screenshots of what you’re missing. This account represents my passion for food, some I’ve prepared and others I’ve enjoyed while traveling.
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Smoky Mountain School of Cooking Appalachian Store & Cafe – a new experience
Always looking for new experiences, I came upon this cooking class and signed up for it during my recent trip to Tennessee.
With an ever-changing menu, I attended the class with one other couple and learned to make Bananas Foster French Toast, homemade pork sausage patties and an omelette with ingredients of our choosing. We each got a chef’s apron to take with us.
Stephanie Foley, the owner and instructor was delightful and the class was interactive and fun with the added enjoyment of consuming the delicious food we prepared. I’m now planning to sign up for a class whenever I’m visiting the Wears Valley area.
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A return to tradition
For many years Spence and I enjoyed Scallops Chambord on New Years Eve with a chilled bottle of Prosecco, a roaring fire and a great movie. We looked forward to this decadent meal with the anticipation of kids on Christmas morning.
That changed after I lost Spence in 2017. I put the tradition on pause, it felt too sad to continue it. I hoped I’d feel differently one day and this year I did. The passage of time, gratitude for good health and so many blessings in my life allowed me to embrace our tradition once again. It was fabulous!
I’m adding a link to the recipe from an earlier post in case you’re inspired to try my recipe https://spencesgirl.com/2015/12/31/scallops-chambord/ and I wish you all a Happy New Year!
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Laura’s Pretty Foods
On March 9th I started a new Instagram account featuring photos of meals I’ve prepared and food enjoyed during my travels. With our world in crisis this account has connected me with chefs and foodies around the globe – and right now we can all use more connections. You can find me on Instagram at laurasprettyfood
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Scenes from Aruba, part four
And of course, I’d have to do an Aruba food post…not every meal but here’s a few faves!
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Caprese-Style Chicken Flatbread
Having just created a new twist on my flatbread-for-one recipes, I wanted to share it with my followers.
Caprese-Style Chicken Flatbread
- 1 flatbread
- 1/2 c chopped rotisserie chicken
- 1/4 c spiced ricotta (see recipe below)
- 1/2 c chopped heirloom tomatoes
- fresh basil and parsley leaves – torn
- 1/4 – 1/3 c shredded mozarella
- aged balsamic vinegar – to drizzle
Heat oven to 400. I use my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings.* Brush the bottom of the flatbread with a little olive oil. Place it into the skillet and bake for 5-8 minutes. Remove from oven and spread the ricotta, followed by the chicken and tomatoes, basil, parsley and mozzarella. Â Drizzle balsamic over the top and return to the oven for 5-6 minutes, until the cheese is melted.
*Flatbreads can be done on a grill pan – or right on the grill.
Spicy Ricotta – enough for 4 flatbreads
- 1 c ricotta
- 1 t garlic powder
- red pepper flakes – to taste
- 1/4 t Trader Joe’s Chili Lime Seasoning
- 2 t olive oil
- salt & pepper to taste
Mix ingredients together. Refrigerate for an hour….overnight (even better).
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Barbecue Chicken Flatbread
Lately I’m a bit obsessed with flatbreads. Often its a challenge – what to make for a delicious dinner….for one person. Enter flatbreads, something I frequently order off appetizer menus and my recent love-fest with HelloFresh has only intensified my obsession and imagination.
Today I raided the fridge for ingredients. I’d had company for several days during which I cooked great meals that left me with some amazing leftovers….this is what I created.
Barbecue Chicken Flatbread
- 1/2-3/4 c chopped rotisserie chicken
- 1 flatbread
- 2-3 T herbed, garlic ricotta (see recipe below)
- Grape tomatoes 6-8 sliced in half
- 1/3 c Italian shredded cheese blend
- Barbecue sauce
- olive oil
- red pepper flakes
- Italian parsley
Heat oven to 400. I used my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings. Brush the bottom of the flatbread with a little olive oil. Spread the ricotta, followed by the chicken and tomatoes. Drizzle barbecue sauce over the top, add red pepper flakes and cheese. Place into hot skillet and bake 10 minutes.
Remove from oven and top with Italian parsley. After 5 minutes, cut into wedges and serve.
Herbed garlic ricotta (enough for several flatbreads)
- 1 c ricotta
- 1-2 t garlic powder
- fresh herbs – I used chopped chives and thyme
- 1-2 t olive oil
Mix ingredients together and refrigerate. I like to make this at least a few hours or the night before I use it.
