SUPER FOOD

How crazy is this Super Bowl setup? I will be posting some super yummy looking appetizers for any party on the blog soon!

LINGUINE

Smoke and a pancake? Sausage and linguine? YES! I love shrimp and I love chicken sausage. This is a dish I whipped up fast because Billy and I were hungarryy and it was getting late that evening.

Ingredients:

1 frozen bag of uncooked deveined shrimp
2 chicken sausage links, sliced (I used Johnsonville's cajun style).
1 package of linguine ( I used barilla's whole wheat)
1 very big garlic clover or 2 small cloves, chopped
1 tsp red pepper flakes
2-3 tbsp butter (I did use real butter)
handful of spinach
1/2 cup cherry tomatoes, sliced in half
salt and pepper to taste

Directions:

Cook linguine according to package. Meanwhile in a saute pan on medium-high heat toss in butter and garlic for about a minute. Add in sausage and crushed red pepper flakes. Once sausage gets some brown edges and it smells FANTASTIC in your kitchen, throw in the shrimp. Cook shrimp until almost pink and throw in the remaining ingredients. It should be just about the right time that your pasta is done. Drain the pasta, DO NOT RINSE! Rinsing your pasta removes the starch so your buttery sauce won't stick. DUH! Toss the pasta right into your saute pan with the sausage and shrimp. I added a little butter at the very end, I'm so bad! Serve immediately with some shredded cheese or have it as is. I have to say I had the hiccups so bad after eating this because I didn't come up for air when eating it. So DELICIOUS!

BALLERS

Billy and I talked once or twice about opening up a food truck called Ballers. I'm pretty confident that I can cook a mean meatball. Mean meaning tasty as hell. I make a lot of my meatballs with ground turkey. I just like the flavor better than beef some times. These are my basic meatballs with a tomato sauce base. I served them with a salad because Billy and I are trying to eat healthier. Buahaha... who are we kidding?!

Ingredients:
1lb ground turkey
1 egg
1 garlic clove, chopped
1/2 cup breadcrumbs
1/3 cup parmesan cheese
2 green onions, sliced
2 tbsp worcestershire sauce
 red pepper flakes, to taste
salt and pepper, to taste
EVOO
one small can tomato sauce

Directions:

  Preheat oven to *350. Mix all ingredients other than EVOO and tomato sauce in a bowl at room temp. I always pull my meat and eggs out of fridge first and let them get to close to room temparture. Form meat into 12 or so balls. On medium-high poor about 2 tsp of EVOO in frying pan. Saute meatballs to brown all edges only a minute or two on each side. Poor tomato sauce over meatballs and set in the oven for about 15-20 minutes.  Make sure you use a pan capable to go in the oven. You will seriously have some YUMMY balls. LOL. I'm sure this is a basic recipe for meatballs but I assure you if you take the time to brown the edges it makes a huge difference. BALLERSSS!

ALMOND JOY

My coworker Jodi told me once she breaded her chicken with almonds. I was immediately intrigued because I love almonds. Billy and I had some Blue Almond Rosemary and Black Pepper almonds at home and thought they'd be great with chicken. Well low and behold it was AMAZING! I didn't need to season the chicken at all and this was extremely flavorful the second day.  I served the chicken with roasted red/white potatoes and Marsala seasoned zucchini. Billy told me "we have to use this breading again."

Ingredients:

flour (whole wheat if you have it)
1 lb of chicken breasts sliced in half
1 egg
 1/2 Blue Almond Rosemary and Black Pepper seasoned almonds

Directions:

Begin by slicing your chicken in half, I do this because the cooking time is shorter. I put the almonds in the food processor until I liked the consistency.  Mix the egg with a little water and set in shallow dish. I mixed a little flour in with my almonds because I didn't have a lot of the almonds left. You want to dip the chicken in the flour first, then egg mixture, and lastly the almond mixture. Bake at *375 for roughly 25 minutes. It's salty, crunchy, and DELICIOUS!

HUEVOS

This is my version of Graham Kerr's Huevos Rancheros. I was excited to find this recipe because I had all the ingredients in my fridge, ready to be cooked with. My bell pepper was getting wrinkly.

Ingredients:

4 eggs
any type of meat you have leftover (optional) I used Morning Star sausage patties chopped up.
1/2 small onion, sliced
1 green bell pepper, sliced
1 garlic clove, chopped
handful of baby spinach
16oz crushed tomatoes
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
shredded asiago cheese
salt and pepper to taste
EVOO

Directions:

Saute onions, garlic, bell peppers, and EVOO for 3-5 minutes on medium/high. Add spinach and all the spices. Sautee another minute and throw in whatever meat you decided with and the crushed tomato.  Spoon 4 little pockets in the sauce and crack your eggs one by one in the pockets. Shred the Asiago cheese on top and throw in the oven on Broil and cook the egg. You have to keep your eye on the eggs so they turn out just the way you want them. Ours took about 2 minutes. I served the Huevos Rancheros over some whole grain bread and had a YUMMY brunch!

THE GALLOPING GOURMET

 Graham Kerr is witty and talented. I used to watch this show with my sister. I made her watch a lot of cooking shows. I will attempt this dish and blog it soon, it looks delicious. I've never fried a sandwich before!

NOIR NOUAR

I just love these paintings by Noir Nouar. The poor little apple!

PASTA. PASTA. PASTA.

Macaroni Salad like my mom makes it.

Ingredients:
Box of any macaroni pasta or shell pasta ( I used whole wheat shells)
2 green onions sliced
2 celery spears, chopped
Handful green olives, chopped
Handful black olives, chopped
1/2c mayonnaise
1/2c salad dressing
Salt and pepper to taste
Sprinkle of paprika

Directions:

Cook pasta directed on box. Once pasta has gotten to room temperature mix all ingredients and pop in the fridge. Once it's chilled spin your fork!!! It's pretty yummy and extra yummy with a hamburger on the side!

OLD BAY

I know pinterest is popular to look for recipes but I simply google for ideas. I had some leftover chopped grilled chicken, that Billy grilled with salt and pepper. Some shrimp and Penne pasta. I googled chicken and shrimp penne and this recipe popped up. I just recently bought Old Bay seasoning and thought I'd try it. I also chopped up some kale and baby spinach and sautéed them when the recipe instructed to add the shrimp. The recipe said broccoli florets and peas would work too. This dish will definitely make your belly's full and happy. Some times you can't avoid dairy it makes pasta so creamy.

Ingredients:

8 ounces penne pasta (I used whole wheat)
1/2 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
4 teaspoons OLD BAY® Seasoning
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup heavy cream
3 green onions, sliced
1 cup packed chopped Kale
1 cup packed baby spinach
Grated asiago cheese

Directions:

Cook pasta as directed on package.

Coat chicken with 1 teaspoon of OLD BAY. In a large nonstick skillet, melt butter on medium heat. Add chicken. Cook 2 to 3 minutes per side.

Coat shrimp with 2 teaspoons of OLD BAY. Add shrimp to chicken. Cook while stirring 2 to 3 minutes or until shrimp turn pink.

Mix remaining 1 teaspoon OLD BAY and heavy cream. Stir into skillet with cooked pasta and green onions. Simmer 5 minutes or until sauce thickens and pasta is heated through.

Grate some asiago cheese on top to make it extra creamy! Add a little crushed red pepper to make it SPICY!

Tip:
Grate cheese on top of the cooked pasta to let the cheese stick to the Penne.

It ain't easy being cheesy

Afternoon delight

Billy grilled some chicken for me while I was at work. We had plans to eat out that evening so I had him store it in the fridge until I knew what to cook with it. I chopped it and decided to put it in a pre-made salad bag. I chose the asian bag this time. I always add some sesame dressing and *Sriracha to give it a little spice. The dried pineapple makes it a sweet and sour sort of salad. Yummy lunch after attending a Sunday Yoga class.

*Sriracha is an asian chili sauce.

Cowboys meal

I had some stew meat in the freezer that needed to be cooked with soon. I also had roasted some green chilies in my toaster oven at *350 for about half an hour and chopped them up after they were cooled. Billy loves chili over rice so I thought they would be great together!

Ingredients:

1lb frozen stew meat
28oz can crushed tomatoes
1 can el pato sauce (any flavor)
16oz can black beans (rinsed)
16oz can kidney beans
1/2 chopped red onion
1/2 tsp garlic powder
1/2 tsp gralic salt
1 tsp cumin
1 tsp southwest chili blend
1/4 tsp cayenne pepper
1/4c chopped green chillies
Salt and pepper to taste
Splash of tobasco

Instructions:

Throw everything in your slow cooker and cook on low for 6-8 hours. Once it's done throw some fresh chopped cilantro and parsley. I served the chili over brown rice and garnished with green onion. It was so good I was actually sad having my last bite. I'm so happy we have leftovers!!! It's been so cold here in the desert, this is a prefect dinner to keep you warm.

Put a lime in the coconut

I love Ina Garten! All of her recipes are delicious. Last year I had made Billy a coconut cake for Valentines Day. All he wanted was for me to cook him dinner. I went all out and made him a four course meal. I did get help from my mom on this one because quite frankly I HATE baking. I find myself doing it more but each time I do it.. I cry! I kid, I kid. This is by far my favorite cake EVER! Ina Garten's Coconut Cake. I'm a huge fan of anything coconut, and I think you'll feel the same way after trying this cake. My mouth is watering !!

Ingredients:

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

With a little bit of red food coloring and a heart cookie cutter I shaped a pink heart in the middle. Billy could have cared less but it's the little things that make such a huge impact!

Slow Cooker Chicken Tikka Masala

I found this recipe in the Real Simple magazine. That it is! The chicken thighs cook all day in the crock pot. All you need to do is cook the rice once you're ready to eat. You will need Garam Masala (Indian spice blend). You can get this at any Asian grocery store.

Instructions:

1 15oz can crushed tomatoes
1 medium onion, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 cup heavy cream
1 cup basmati rice

Combine all ingredients other than cream in a 4-6 quart slow cooker. Place the chicken thighs on top of tomato and vegetable mixture. Cook on low 7-8 hours or on high for 3-4 hours. Just before serving stir in the heavy cream. Cook your basmati rice according to package. Serve over rice with a cucuber relish.

CUCUMBER RELISH
1 english cucumber halved and thinly sliced
1/4 cup fresh cilantro leaves
1 tablespoon of lemon juice

Toss all ingredients with salt and pepper.
This dish is so delicious, everyone will think you ordered take out. I have also substituted this dish with chicken breasts and coconut milk instead of cream.

Roasted Swai and Vegetables over Quinoa

Billy asks for this dish all the time. I found it on my whole foods app. It's so easy to prepare and packed full of flavor. I've even used different veggies and different nut/fresh herb combos.

Instructions:
2 carrots, cut into 2-inch sticks
1 large yellow bell pepper, cut into strips
1 1/2 cups grape tomatoes
1 red onion, halved and thinly sliced
3 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, divided
4 (3-ounce) pieces mild white fish fillet such as tilapia, swai, or sole
Zest and juice of 1 lemon
1c quinoa, cooked according to package
3 tablespoons chopped cilantro
3 tablespoons pine nuts

Preheat oven to 400°F and line a 9- x 13-inch baking pan with parchment paper. Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ teaspoon salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes.

Stir vegetables, arrange fish on top and sprinkle with remaining ⅛ teaspoon salt, lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with the quinoa and sprinkle with cilantro and pine nuts.

Damask

I purchased these Laura Ashley shelf liners at TJ Maxx. I get a smile every time I open up my cabinet. If you have ugly shelf liners like I did, change them! You can't beat $5.99 for a pack of 2. Do you like my Star Wars glasses?! Billy purchased those at Target. They came in a pack of 4.

Seasons greeting

This rice seasoning is delicious! I had it first at Aloha Kitchen in Mesa. I need to find me some...pronto! You'll never have plain rice again. You should like nori. Nori
lives in our ocean!

Cold Quinoa Salad

I introduced Quinoa to Billy when we first started dating. He loved the texture of this super food. Quinoa is a grain that is considered high in protein. It's also a good source of fiber, magnesium, and even calcium. Billy's mom made this salad once and I asked her for the recipe. I'm not sure if this is the exact thing she did but I did my best to remember. Billy's mom is an amazing cook and I'm sure I will share more of her recipes on my blog!

Instructions:
I cucumber chopped
2.25 oz sliced olives
8oz corn
half red onion chopped
1/3c red wine vinegar
1/3c EVOO
Juice of one lemon
Salt and pepper to taste
1/3c pine nuts (optional)

Cook Quinoa as directed on box. Wait until cool and combine all ingredients. You could even throw fresh herbs in at the end like parsley or cilantro. Enjoy it with some grilled chicken or have it for lunch either way it's great for you and great tasting!

Loco Moco

1c white rice
shredded cabbage
1lb ground beef
eggs
brown gravy
green onion to garnish

Loco Moco is a Hawaiian dish. You may have even heard of a Spam Moco made with Spam instead of the beef. I've never had Spam so I wasn't game. Billy had told me about the dish once and said he loved it. I couldn't have agreed more! It's comfort food that just makes you feel good after eating it.

Instructions:
Cook your white rice as directed. I used a package of instant gravy as well.
Meanwhile make hamburger patties out of your ground beef. I didn't use Any seasoning other then salt and pepper. No need to use an egg to bind meat either. It's that easy! In a sauté pan cook your patties until they're cooked to your liking. I like mine medium well, Billy prefers medium rare. Once those are done it's time to plate. Place some shredded cabbage down on the plate, a scoop of the rice, hamburger patty, a fried egg, and top it off with the brown gravy. I added green onions for garnish and a little onion flavor. Add some Siracha and you have a party in your mouth!

Pop pop

This mango chili popsicle from
Paleta's Betty in downtown Chandler is SO GOOD!

Bacon wrapped cocktail weenies

1 package of bacon (I prefer Farmer John)

1 cup brown sugar
1 package of pork cocktail weenies
Toothpicks

Bacon, bacon, and more bacon!!! I first had these in Minnesota while visiting my family this past summer! These are so addicting you will be sad once they're gone! I believe we ordered two baskets of them.
Instructions:
I cut the raw bacon in thirds, they're about two inches long. Wrap the bacon around the weenie and hold it there with a toothpick! After you're all done wrapping, wash your hands! :) Take your brown sugar and cover all the wrapped sausages until you can't see them. You can use more sugar if you'd like! Place them in a 375 degree oven and baste every ten to fifteen minutes! They are usually done within 45 minutes depending on how crispy you like them! Everyone will love them!

Valentines Day

This was my table setting for last years Valentines Day! How can I top this???

Drink up

I found this delicious item over the holidays! I try not to eat/cook with a lot of dairy. This chocolate mint soy milk is too good to be true! I even warmed it up and topped it with marshmallows! Try it, it may be gone soon!

Sfinge

1cup flour
1tsp baking powder
2 tbsp sugar
1tsp vanilla extract
1 1lb tub of whole milk Ricotta
Vegetable oil for frying
Powdered sugar for dusting or honey
Cinnamon (optional)

Sfinge is a dessert that Billy's great Aunt made when he was younger. Billy and his family talked about it during a family dinner. I knew I had to recreate it for him and his family during Christmas this year.

Instructions:
I combined the wet ingredients (eggs, ricotta, and extract) first at room temperature. I then added all the dry ingredients (sugar and flour). I added a tsp of cinnamon because.. Why the hell not? I heated the veg. oil to *325 with a candy thermometer. I used a small spoon to scoop dough into oil and let them fry for 6 minutes! And voilà!!!! Sfinge!!!
Billy likes his with honey, I prefer the powdered sugar! Enjoy this fluffy deliciously addicting doughnut!

Single Serving Apple Tart

Your leftover pie scraps
One apple (any type will work)
4 tablespoons brown sugar
A sprinkle of cinnamon
1 tablespoon butter

Last night I was craving something sweet. Big surprise, right! I had made a Chicken Pot pie the other night and had some of the store bought dough scraps!

Instructions:
I rolled the dough out into a small 1/4 inch thick circle. I cut one apple very thinly and placed it on top of the dough, and sprinkled some cinnamon on top of them. Next, I spooned as much brown sugar as my little sweet tooth desired. Last topping was BUTTER, just a couple little nibs to give it a golden glow! I baked it in my toaster oven at *375 for 30minutes! It tasted like a caramel apple pie. Billy and I shared it and it was O..so..yummy!