As a food blogger, I know that we want to learn the secret to expanding our audience and gaining more views for our blog. I hate to say it, and no one wants to hear it, but! that shouldn’t be our priority. What’s much more important, and I can’t emphasize enough just how important, is focusing on writing quality content and taking quality photos for our posts. The audience, the views, it’ll all come eventually.
Creamy shredded chicken and pumpkin gnocchi soup filled with sweet carrots, diced onions, and fresh parsley. Seasoned with the aromatic flavor of thyme, this soup is simple and delicious with a fall twist.
My favorite soup of all time has to be chicken and gnocchi.
I remember the first time I ever had this soup. It was summer vacation years ago; my friend and I had plans to meet for lunch, and we decided to go to the Olive Garden. Looking through the menu, I decided to order Chicken and Gnocchi Soup as a starter. Never having gnocchi before, I wasn’t sure what to expect. It did not disappoint.
That first bite made an impression on me: the creaminess of the soup, the delicious tenderness of the chicken, the fluffiness of gnocchi. Have you ever tasted something so memorable that you still remember it years later?
So of course, I have to create a version of this soup, except with a fall twist.
In today’s post, I thought I’d begin with the basics.
I know I’ve mentioned this before, but I just wanted to say again before we start: I’m not an expert in blogging. Everything I’m sharing with you is based on my experiences this past year and what worked for me. There’s still soo much I have to learn, and the blogging world is constantly changing.
I have a bachelor’s degree in Biochemistry and Molecular Cell Biology and an associate’s degree and license in Dental Hygiene. As you can see, I have no background in technology, not even a computer class in high school (hindsight, I probably should have taken one). I’m actually very terrible at anything technological. If there’s an issue with my laptop, I panic. So imagine my surprise when I became invested in my blog. Continue reading →
Pumpkin pie custard coating bite sized pieces of soft fluffy Hawaiian rolls for a delicious breakfast that tastes exactly like dessert. Filled with the flavors of fall in every delectable bite, this Baked Pumpkin Pie French Toast is the perfect way to begin a cool autumn day.
Finally, I get to have dessert for breakfast!
I’m a huge fan of Hawaiian rolls because they’re slightly sweet, soft, and well, pineapple-y for a lack of a better word. But when they’re dipped in pumpkin pie mixture and then baked so that the flavors seep into the bread? Oh. My. God. Best dessert breakfast ever. My photos don’t do this dish justice! Each bite is soft and moist with all the flavors of pumpkin pie. You really can’t get more fall than pumpkin pie spice.
Lately, I’ve been receiving emails and messages from other bloggers asking for tips and advice on how to expand their blog, how to get more subscribers, how to take photos, etc. I thought I’d answer these questions and more in a series of blog posts. If you have further questions, please don’t hesitate to ask me. I love to read and answer questions (and comments!).
Shredded chicken with kale, sliced mushrooms, sweet corn, carrots, and onions in a lemony thyme broth. Warm and healthy, this chicken kale and vegetable soup is perfect for cooler autumn days.
Soups are one of my favorite dishes to make because they’re simple, versatile, and so flavorful.
My sister hasn’t been feeling well these last few days, probably a cold, so I thought I’d create a version of the classic Chicken Noodle Soup, except with just chicken and vegetables. Soup always make me feel better when I’m feeling under the weather. Something about the warm broth is just very revitalizing.
This Chicken and Vegetable Soup is a one-pot recipe, which means very little clean-up. Yay! While I love cooking, I really don’t like washing pots and pans. Do you feel the same way?
This soup I’m sharing with you is easy to make and healthy. With just a hint of lemon, this twist on the classic chicken soup is both refreshing and comforting. Hope you’ll enjoy it as much as I do!
Cheesy pasta shells coated with rich, slightly sweet pumpkin puree, bite size kale, and just a kick of garlic. Fall meets comfort food in this deliciously creamy pumpkin kale mac and cheese.
I think I just found a new side dish for my Thanksgiving dinner. Or maybe it’ll just be my main dish.
Seriously. That good.
Slightly sweet pumpkin puree coating every little surface of those cheesy pasta shells with little bits of kale in each bite. Yes please. Because this mac and cheese is no longer that comfort food made from powdered cheese straight from that familiar blue box. No, this is comfort food at its autumn finest.
Bite size kale tossed with toasted walnuts and dried cranberries, then topped with poached pear and sliced tomatoes. This autumn kale salad with poached pears has all the flavors of fall, warm and cinnamon-y, perfect as a meal or as a side.
It’s pear season! And just like apples and pumpkins, pears remind me of the cool breezy autumn. But unlike apples and pumpkins, both of which get plenty of attention this time of year, pears don’t seem to be featured as much in recipes.
So today, I wanted to share with you a recipe that includes sweet and crisp pears.
Just imagine kale tossed in olive oil, toasted walnuts, and dried cranberries, drizzled with a warm cinnamon-y apple pear juice, then topped with a soft juicy cinnamon-y poached pear. Each bite is filled with that juicy sweetness of sliced pear, dried cranberries, crunchy walnuts, and that slightly rough texture of kale. How can you not think of autumn with that delicious combination?
Soba noodles topped with lightly fried tofu, sautéed mushrooms, thinly cut carrots, sautéed bean sprouts, sliced cucumbers, and red chili peppers then tossed in a spicy chili paste sauce. This quick and easy vegan dish is a twist to the classic Korean bibimbap.
Oh my god! I’ve been waiting for days to share this recipe with you, but with so many other recipes scheduled, this dish had to wait impatiently for its turn.
And how you entered my giveaway yet? If not, there’s still time left to enter for a chance to win baked goodies.
Have I mentioned before that I love love love Korean food? It’s probably my favorite cuisine. Spicy food and tons of refillable side dishes? What’s not to like? But it’s debatable. Thai and Vietnamese food are high up there on my list of favorites too. What about you? What are your favorite cuisines? I’d love to know!