Food

Raven Ambrose
Aug 29
12 min read

Updated: Sep 14

Where Are All of the Producers At??

I'm deeply passionate about food and have a genuine enthusiasm for discovering new cuisines alongside my husband and our adventurous 8-year-old daughter. While my three older children are generally good eaters, they tend to be a bit more conservative in their culinary choices compared to their youngest sibling, who embraces the opportunity to try new things with an open mind and an adventurous spirit.

I have an exciting idea for a new show that I believe would be a perfect fit for the Travel Channel or Food Network. Let me elaborate on this concept. My husband, daughter, and I are avid travelers who seize every opportunity to explore new places. We thrive on new adventures, particularly when it comes to sampling and savoring the diverse array of foods that different cultures have to offer. My daughter, in particular, stands out as the most outgoing person I have ever encountered. Her enthusiasm for meeting new people and trying new dishes is contagious, and it adds an extra layer of excitement to our culinary explorations.

As a side note, I fondly recall a memorable experience from a few years ago when my daughter was just 5 years old. During our visit to the enchanting city of Venice, we found ourselves enjoying breakfast at a charming little café. It was there that a little girl approached her, and despite the language barrier, they began to "talk" and connect in their own unique way. Although the girl spoke little English and I cannot recall what language she was using, the two of them played together on the café steps for over an hour, communicating through laughter, gestures, and shared curiosity. It was truly remarkable to witness this innocent connection, reminding me of the universal language of play and joy that transcends words.

In our travels across Europe, my daughter has developed quite the adventurous palate. She eagerly tries everything the continent has to offer, from delectable pastries to savory dishes. One memorable experience was when she tasted squid ink pasta; although she didn't particularly enjoy it, her willingness to try it was commendable. She has a fondness for seafood, delighting in shrimp, crab, mussels, and lobster, showcasing a surprisingly sophisticated taste for someone her age. In fact, when she was just four years old, we asked her what she wanted for dinner, and she confidently replied with "steak," which is quite an impressive choice for a child.

Throughout her young life, she has traveled to various countries and sampled a vast array of different foods. One of her absolute favorites has become escargot, a dish that many children her age would shy away from. She has been on two cruises, and every night that escargot is available on the menu, she eagerly orders it, often indulging in two or three servings. Her adventurous spirit extends to trying "unusual" foods, such as pig tails, calamari, Brie cheese, and many other delicacies that most children would likely avoid. Her willingness to embrace these culinary challenges is a testament to her adventurous nature and curiosity about the world around her.

In addition to her culinary interests, she is also a natural performer. From a very young age, she has been involved in various performing activities, showcasing her talents in front of an audience. She began making videos of herself at an early age, capturing her singing, dancing, talking, and acting skills. After several years of dance, she has now transitioned into gymnastics, where she continues to shine. With her vibrant personality and flair for performance, she is perfectly suited for a role in a show like the one I envision. I recall how upset she was when she missed the deadline to sign up for a talent show; she had been practicing all year for her next performance at the summer camp talent show we’ve attended for the past four years. Her dedication and passion for performing are evident in everything she does.

The concept of the show revolves around my husband, my daughter, and potentially my 13-year-old daughter, who also enjoys these activities, albeit not as fervently as her younger sister. Together, we would travel around the globe, highlighting fantastic family-friendly destinations and the delightful foods that each location has to offer. Our sharp and curious 8-year-old would take center stage, providing insightful reviews and sharing her candid thoughts on the various dishes we encounter along our journey. I plan to sift through my collection of photos to showcase some of the exciting experiences we've had as a family, and I will continuously update them as we embark on new adventures. Our plan includes vlogging our travels and blogging about them, catering to both video enthusiasts who enjoy visual storytelling and those, like myself, who prefer the written word. This dual offering would allow us to reach a broader audience and engage with viewers in different ways. What do you all think? Would you be interested in watching such a show?

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Likes and Dislikes

I enjoy most foods, with only a few exceptions that stand out in my culinary experiences. Among these exceptions, lima beans have always been one of those foods that I simply cannot bring myself to enjoy. My mom noticed this peculiar aversion of mine early on; it was the one food I consistently avoided at the dinner table, much to her bemusement. While she would occasionally encourage me to give them another chance, she didn’t press the issue too hard, recognizing that I was generally a good eater who embraced a wide variety of dishes. Even as a child, I was open to trying anything that was placed in front of me, from exotic fruits to unfamiliar meats, demonstrating an adventurous spirit when it came to food.

My mother, being fully Italian, has instilled in me a deep appreciation for Italian cuisine, a rich tapestry of flavors and traditions that has been woven into the fabric of my family life for generations. All my great-grandparents on her side emigrated from Italy, bringing with them their culinary heritage, which has been passed down through the years. From homemade pasta to savory sauces, Italian food has always been a staple in our household, and it remains one of my favorite types of cuisine. The aromas of garlic sautéing in olive oil, the sound of fresh bread baking, and the vibrant colors of a well-prepared caprese salad evoke a sense of comfort and nostalgia for me. Nonetheless, my palate is not limited to just Italian fare; I also appreciate food from various other cultures, exploring the diverse array of flavors that the world has to offer. Whether it’s the spicy kick of Thai curry, the complex layers of flavor found in Indian dishes, or the delicate balance of sweet and savory in Japanese cuisine, I find joy in the culinary diversity that exists across the globe.

I would love to expand my culinary repertoire even further by trying some of your favorite recipes. If you share one with us, we would be thrilled to give it a go in our kitchen. After we prepare it, we’ll make sure to post a picture to showcase the results of our cooking adventure. There’s something incredibly rewarding about cooking new dishes and sharing the outcomes, whether they are successes or learning experiences. So please, don’t hesitate to send your favorite recipes my way; I look forward to discovering new flavors and perhaps even finding a new favorite dish along the way!

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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.’