Julie Chiou

Alexandria

Food and Travel Blogger at Table for Two

digital publisher and creator of all things food and travel. cookbook author (https://t.co/XXlPAGRN9J) | tag my recipes you make #tablefortwoblogrecipes

Featured in: Favicon

tablefortwoblog.com

Articles

Creamy Mushroom Chicken

1 week ago | tablefortwoblog.com | Julie Chiou

In a cast iron skillet or nonstick skillet, melt butter and heat up olive oil over medium high heat. 2 tablespoons (28 g) unsalted butter, 1 tablespoon olive oilSeason chicken with salt and pepper then place into hot skillet and brown on both sides, about 3-4 minutes on each side. You don’t have to cook all the way through as you will do that in a later step. 1 pound (454 g) of boneless skinless chicken thighs Remove from skillet and place on a plate, set aside.
Roasted Red Pepper Hummus

3 weeks ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. Roasted red pepper hummus is creamy, smokey, and packed with flavor! This is my favorite hummus flavor not only because of the gorgeous color but how easy it is to make such a flavorful dip to serve alongside other dips, pita chips, or vegetables. Whenever I go to the hummus section of the grocery store, roasted red pepper hummus is an instant add to cart.
Garlic Hummus

3 weeks ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. Creamy, smooth, and full of garlic flavor for those who are garlic lovers! With a few simple ingredients, this garlic hummus is so easy to make and it makes for the best dip to serve alongside pita chips, vegetables, and more. There is no comparing store-bought hummus to homemade hummus.
Korean Cucumber Salad

1 month ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. This quick Korean cucumber salad is a great addition to your banchan and your Korean BBQ feast! It’s refreshing, crunchy, and every bit flavorful!Once warm weather rolls around, I’m a cucumber salad fiend. I make this Korean cucumber salad almost weekly. There are always a lot of sales on hothouse English cucumbers around spring and summer time and I’m always buying at least 2-3 of them for all the cucumber salads I make.
Cheese Pupusas

1 month ago | tablefortwoblog.com | Julie Chiou

In a large bowl, combine the masa harina, the warm water, and the salt. Stir together until smooth. 2 cups (228 g) masa harina, 1 ¾ cups (414 ml) warm water, 1 teaspoon kosher salt Using the palms of your hands, knead the dough together until it becomes on mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the more warm water and knead again. Let the dough rest for 20 minutes.
Tomatillo Avocado Salsa

1 month ago | tablefortwoblog.com | Julie Chiou

Preheat oven to 450 °F (232 °C). Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. 6 medium tomatillos Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and allow to cool. 1 tablespoon extra virgin olive oil Cut each avocado in half lengthwise. Remove the pit and discard.
Tortellini Pasta Salad

1 month ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. The easiest tortellini pasta salad recipe that is ready in less than 20 minutes! Premade cheese tortellini is tossed in olive oil with seasonings and a medley of fresh vegetables like juicy tomatoes and thin sliced red onions. This is the perfect pasta salad for picnics, potlucks, and more!Whenever I’m in a dinner rut, I turn to this easy tortellini pasta salad for a quick dinner that is both filling and fresh.
Blackberry Ice Cream

2 months ago | tablefortwoblog.com | Julie Chiou

Combine blackberries, 1/4 cup granulated sugar, and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes. 2 pints (946 g) fresh blackberries, 1 1/4 cups (250 g) granulated sugar, Juice of 1/2 lemon Pour the mixture through a fine-mesh sieve/strainer into a bowl, using a spoon to force as much as the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp seeds.
Parmesan Crisps

2 months ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. Parmesan crisps are the easiest and best salad or soup toppers to give that extra cheesy crunch and texture. You’ll find any excuse to make these because they’re also a great little cheesy bite to snack on!I was first introduced to parmesan crisps when one of my favorite salad restaurants topped my salad with parmesan crisps. I couldn’t stop thinking about them.
Basil Pesto Chicken Pasta

2 months ago | tablefortwoblog.com | Julie Chiou

Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside. 2 cups (150 g) dried orecchiette pastaIn a large skillet over medium-high heat, add 1 teaspoon of oil from the sun-dried tomatoes. Add sun-dried tomatoes, garlic slices, onion, and crushed red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes.