Black Bean Cakes with Salsa Yields: 8 cakes Ingredients 1 1/2 cups prepared salsa 1 jalapeno pepper 2 15 ounce can black beans, rinsed and drained 1 8 ounce corn muffin mix 2 1/2 teaspoons chili powder 2 tablespoons olive oil 1/2 cup sour cream 1/2 teaspoon chili powder Directions In colander, drain 1/2Continue reading
Goat Cheese Crostini with Watermelon-Beet Salsa Ingredients – serves 8 1 small golden beet, trimmed and peeled 1/2 cup diced seedless watermelon 1/4 cup chopped red onion 2 teaspoons white balsamic vinegar 1 teaspoon sugar 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3 ounces soft goat cheese (about 1/3 cup) 16 (1/4-ounce) slices diagonallyContinue reading
Steak Fried Rice Yield:4 servings Ingredients 3 tablespoons vegetable oil 2 large eggs Kosher salt and freshly ground pepper 12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces 2 carrots, diced 2 stalks celery, diced 1 leek (white and light green parts only), thinly sliced and well rinsed 3 cloves garlic, minced 1 1Continue reading
Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette SERVINGS: 8 INGREDIENTS SALAD 2 yellow squash, quartered lengthwise 2 zucchini, quartered lengthwise 4 ears of corn, shucked 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper 2 cups shredded red cabbage 1 cup alfalfa or broccoli sprouts 4 cups chopped kaleContinue reading
Roasted Beets with Feta Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2Continue reading
Wild Rice Tabbouleh SERVINGS: 4 INGREDIENTS: 1 cup wild rice 8 cups cold water Sea salt 2 cups diced fresh tomatoes 2 cups diced peeled, seeded cucumber 2 tablespoons olive oil 2 tablespoons lemon juice 1/4 cup chopped mint 1/4 cup chopped parsley PREPARATION: In a large saucepan, cover the rice with the water, addContinue reading
Squash Blossoms with Pimento Ricotta SERVINGS: MAKES 24 STUFFED BLOSSOMS INGREDIENTS: 24 squash blossoms 1/2 teaspoon crushed red pepper 15 ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos (from one 8-ounce jar) 3 ounces cream cheese PREPARATION: In a food processor, puree the ricotta and cream cheese. Add theContinue reading
Gochujang-Braised Chicken And Crispy Rice Ingredients SERVINGS: 4 1 small onion, finely chopped 8 garlic cloves, finely grated 1 2-inch piece ginger, peeled, finely grated ¼ cup gochujang (Korean hot pepper paste) ¼ cup soy sauce 2 tablespoons sugar 1 tablespoon mirin 1 tablespoon toasted sesame oil 1 teaspoon freshly ground black pepper, plus moreContinue reading
Thai Steak And Noodle Salad Ingredients SERVINGS: 4 Steak 1 ½-inch piece ginger, peeled, finely chopped ¼ cup soy sauce 3 tablespoons raw sugar or light brown sugar 2 tablespoons fresh lime juice 1 tablespoon fish sauce ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ cup olive oil 1 tablespoon toasted sesameContinue reading
Ginger-Chicken Meatballs With Chinese Broccoli Ingredients SERVINGS: 4 1 garlic clove, finely grated 1 lb ground chicken 1 tablespoon reduced-sodium soy sauce 2 teaspoons finely grated ginger 4 scallions, thinly sliced, plus more for serving 2 cups low-sodium chicken broth, divided 2 tablespoons vegetable oil 1/2 bunch Chinese broccoli, chopped 1/2 teaspoon crushed red pepperContinue reading
Welcome to Friday TALKS Food!
Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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