Food

Raven Ambrose
Aug 29
12 min read

Updated: 2 days ago

Where Are All of the Producers At??

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I'm super into food and love discovering new cuisines with my husband and our adventurous 8-year-old daughter. My three older kids are good eaters too, but they're a bit more cautious about trying new things compared to their youngest sibling, who's always up for exploring new flavors with an open mind.

I've got this awesome idea for a new show that I think would be perfect for the Travel Channel or Food Network. Here's the scoop: my husband, daughter, and I are big travelers and love checking out new places. We're all about new adventures, especially when it comes to tasting the amazing foods different cultures have to offer. My daughter is the most outgoing person I've ever met. Her excitement for meeting new people and trying new dishes is contagious, making our food adventures even more fun.

On a side note, I remember this one time a few years back when my daughter was just 5. We were in Venice, having breakfast at this cute little café, and a little girl came up to her. Even though they didn't speak the same language, they started "talking" and connecting in their own special way. The other girl didn't speak much English, and I can't remember what language she was using, but they played together on the café steps for over an hour, communicating through laughter, gestures, and shared curiosity. It was amazing to see this innocent connection, reminding me of how play and joy can bring people together beyond words.

While traveling around Europe, my daughter has developed quite the adventurous taste in food. She's game to try anything the continent offers, from tasty pastries to savory dishes. One unforgettable moment was when she tried squid ink pasta; she wasn't a big fan, but I admired her for giving it a shot. She's really into seafood, loving shrimp, crab, mussels, and lobster, which is pretty impressive for someone her age. When she was just four, we asked her what she wanted for dinner, and she boldly said "steak," which is quite the choice for a kid.

Throughout her young life, she's visited many countries and tried all sorts of foods. One of her top favorites is escargot, a dish many kids her age would probably avoid. She's been on two cruises, and whenever escargot is on the menu, she orders it eagerly, often going for two or three servings. Her adventurous spirit leads her to try "unusual" foods like pig tails, calamari, Brie cheese, and other delicacies most kids might skip. Her willingness to dive into these culinary adventures shows her curious and bold nature.

Besides her love for food, she's also a natural performer. From a young age, she's been involved in various performance activities, showing off her talents in front of audiences. She started making videos of herself early on, capturing her singing, dancing, talking, and acting skills. After years of dance, she's now into gymnastics, where she continues to excel. With her lively personality and love for performing, she's perfect for a show like the one I have in mind. I remember how upset she was when she missed the deadline for a talent show; she had been practicing all year for her next performance at the summer camp talent show we've been attending for the past four years. Her dedication and passion for performing shine through in everything she does.

The show's idea is all about my husband, my daughter, and maybe even my 13-year-old joining in, though she's not quite as into it as her younger sister. We'd travel the world, checking out awesome family-friendly spots and trying out the delicious food each place has to offer. Our super sharp and curious 8-year-old would be the star, giving her honest reviews and thoughts on the dishes we come across. I'll dig through my photo collection to show off some of our fun family moments and keep it updated as we go on new adventures. We're planning to vlog our trips and blog about them, so whether you love watching videos or prefer reading, we've got you covered. This way, we can connect with a bigger audience and engage with everyone in different ways. What do you think? Would you be up for watching a show like this?

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Likes and Dislikes

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I’m pretty open to most foods, but there are a few things I just can’t get into. Lima beans are definitely at the top of that list. My mom noticed this early on because they were the one thing I always dodged at dinner, which she found kind of amusing. She’d nudge me to give them another shot sometimes, but she didn’t push too hard since I was usually good about trying different foods. Even as a kid, I was up for tasting anything—from weird fruits to meats I’d never heard of—showing off my adventurous side when it came to eating.

Being fully Italian, my mom passed down a serious love for Italian food, which is a big part of our family’s story. All my great-grandparents on her side came over from Italy, bringing their cooking traditions with them. Homemade pasta, delicious sauces, and all that good stuff have always been a big deal at home, and Italian food is still one of my top favorites. The smell of garlic sizzling in olive oil, fresh bread baking, and the bright look of a caprese salad just feel like home to me. But I’m not just about Italian food; I love exploring other cuisines too. Whether it’s the spicy heat of Thai curry, the rich flavors in Indian dishes, or the sweet and savory mix in Japanese food, I really enjoy the variety of tastes from around the world.

I’d love to try out even more recipes, especially if you’ve got some favorites to share. If you send one our way, we’d be excited to try it out in our kitchen. After we make it, we’ll snap a pic to show off our cooking adventure. There’s something super fun about cooking new things and sharing the results, whether they’re hits or just good learning moments. So, feel free to send your favorite recipes over; I’m excited to explore new flavors and maybe even find a new favorite dish!

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Recipes My Family Enjoy

Mozzarella Pesto Stuffed Meatloaf

Ingredients

• 2 lb. ground turkey/beef

• 2 eggs

• 1 tsp. basil dried

• 1 tsp. oregano dried

• 1 tsp. salt

• 1/2 tsp. garlic powder

• 1 tsp. Italian seasoning

• 8 oz. mozzarella cut into 1-inch strips

• 1/4 cup pesto

• 1 c. spaghetti sauce

Instructions

Preheat oven to 350 degrees.
In a large bowl combine turkey, egg, basil, oregano, salt, and garlic powder.
Combine mixture with a spoon, and then by hand, until it is well incorporated.
Spread mixture on a large piece of parchment paper about 1inch thick.
Place strips of mozzarella along the edge of the meat mixture, leaving 1 inch on all sides uncovered by the mozzarella.
Spread pesto over mozzarella evenly.
Use parchment to roll the meat into a loaf. Transfer into a 13 x 9 inch baking dish. Very carefully, flip your meatloaf onto the baking dish, using the wax/parchment paper to help you release it from the pan.
Reshape the sides of the meatloaf and make sure all mozzarella is covered by the meat mixture.
Bake, uncovered, for 50-55 minutes in your preheated oven. During the last 10-15 minutes, pour spaghetti sauce on top of the meatloaf and continue baking, uncovered.

🍔 Big Mac lettuce Wrap! 😋

5 oz raw lean ground turkey/beef
2 tbsp cheese
2 Tbsp thousand dressing
1/8 tsp white Vinegar
1/8 tsp onion powder
1/8 tsp salt
1 cup of iceberg lettuce
1/2 cup tomato’s
1 oz dill pickle slices
1 tsp sesame seeds
Cooking spray

Directions:

Heat a small, lightly greased skillet. Add the onions and cook until bowned. Add to the bowl with the meat and form a patty. Cook 2-3 minutes a side or until done to your liking. Add cheese and melt on top (2 smaller patties or 1 large)
Meanwhile. Mix together the dressing, vinegar, and onion powder.
To assemble : Take lettuce leaf and put burger inside. Top with pickle slices, drizzle with sauce and sprinkle with sesame seeds.

Italian Skillet Casserole!!😍😍🧨

3 oz chicken
1.25 cups diced zucchini
3 tbsp pasta sauce
2 tbsp diced black olives
12 slices pepperoni
¼ tsp Garlic powder
¼ tsp Italian seasoning
¼ tsp Salt to taste
1/2 c mozzarella cheese
1 tsp olive oil

Directions

Sautée chicken and zucchini until cooked, add other ingredients and top with cheese until melted in the skillet.

Braised Balsamic Chicken! 🍗

6 skinless, boneless chicken breast halves – total weight 3 1/3 pounds
1 teaspoon garlic salt
½ teaspoon ground black pepper to taste
2 tablespoons olive oil
½ cup green onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
3 Tbs balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Directions

Season both sides of chicken breasts with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Taco Bake {Family Size}

Crust:

8 Tbsp or 1/2 cup cream cheese (4 ounces)

1/4 cup egg beaters

6 Tbsp half and half

1/2 tsp taco seasoning

Filling:

8 oz Mexican cheese blend, shredded

24 oz ground turkey or beef

4 tsp taco seasoning

1 cup (5.26 oz) tomato puree - tomatoes chopped then puree to equal 1 cup

4 ounces diced green chiles

4 cups (14 oz) riced fresh cauliflower (25.36 oz *if using frozen, heat first)

8 ounces 2% Mexican cheese blend to top dish with

Topping:

6 cups (15.24 oz) shredded lettuce

3 1/2 cups (18.41 oz) diced tomatoes

Olives optional

Directions:

For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasonings. Grease 9"x13" baking dish; spread the cheese over the bottom. pour in the egg mixture as evenly as possible. Bake at 375 deg F for 25 minutes. Let stand 5 minutes before adding the topping.

For the filling, brown the turkey or beef and drain the fat. Stir in seasoning, tomato puree, riced cauliflower, and chiles. Spread over crust. Top with cheese. Reduce oven to 350 deg F and bake for another 20 minutes or so until hot and bubbly.

Top with lettuce and tomatoes - 1 cup shredded lettuce and 1/2 cup diced tomato per serving.

Skillet Chicken Cordon Bleu

Ingredients

4 thin boneless, skinless cutlets, 6.4 oz each (raw)~should yield 3.3 oz each cooked~
1/2 teaspoon kosher salt
3 Tbsp flour
1 tbsp butter
2 teaspoons olive oil
2/3 chicken broth
1 tbsp fresh lemon juice
2 tsp Dijon mustard
4 thin slices deli ham (4 oz total)
4 slices Swiss Cheese (4 oz total)
1/4 cup chopped fresh parsley

Directions:

Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of Swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

Pizza Bake (my youngest son’s favorite way)🍕

1 Can of pillsbury butter biscuits
1 Jar of pizza sauce
Mozzarella cheese (I honestly don’t measure I just eye it)
Favorite toppings. We love the mini pepperonis, crumbles sausage, and black olives in ours.
Cooking spray

Directions

Spray a large baking dish with cooking spray
Flatten the biscuits out and then break 8 little pieces off, roll each piece into a ball and throw it in the baking dish.
Put in the jar of sauce, toppings and cheese and mix it all together until everything is evenly spread on the bottom.
Bake at 350 for about 30 minutes.

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Lists

Restaurants/Cafes

Edelweiss Restaurant in Staunton, Virginia
This is the Venice Bakery from the pictures down below
Delicious, completely gluten free bakery, in Chesapeake, VA called Sun Flour Bakery
Cafe Du Monde in New Orleans, is where the beignet picture below is from
Stavros and Sons in Eustis, Florida. I used to dream about their salad when I was pregnant with my oldest son.
Amazing Italian Restaurant in Germany where I had the tortellini and goat cheese pictured below.

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Books

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Songs

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Movies/Shows/Documentaries

Diners, Drive-ins, and Dives
Bizarre Foods with Andrew Zimmern
Man Vs Food - this is my episode because Tony Lukes is the best cheesesteak ever. I love the roast pork italian! I also went to the old fashioned ice cream shop, super cute.
Cloudy With a Chance of Meatballs

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Quotes

“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne
“Food is symbolic of love when words are inadequate.” – Alan D. Wolfelt
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
“People who love to eat are always the best people.” – Julia Child
“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” – Giada De Laurentiis
“Eating is a necessity, but cooking is an art.” – Unknown
“Food is our common ground, a universal experience.” – James Beard
“The secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain

More great food quotes here.

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Bible verses about Food

Ecclesiastes 9:7 Go, eat your food with gladness, and drink your wine with a joyful heart, for God has already approved what you do.
Exodus 16:12 I have heard the grumbling of the Israelites. Tell them, ‘At twilight you will eat meat, and in the morning you will be filled with bread. Then you will know that I am the LORD your God.’
Genesis 1:29 Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.
Genesis 9:3 Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything. (But people live and move)
John 6:35 Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.
Matthew 4:4 Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.’