Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!
I LOVE to try and recreate moments. I’m big on nostalgia. This past January we were in Miami and a couple of friends of mine took me to an incredible Cuban restaurant. My mom is Jamaican and Chinese, so I grew up with a ton of flavors in our kitchen very similar to that of Cuban food! Anyway, the girls had me try Ropa Vieja for the first time. It was incredible! The flavors were perfect, the meat was tender and the rice and beans balanced out the meal. 3,000-ish miles back to the west coast and I couldn’t stop dreaming about and salivating over this dish! I did a little research and found what I thought to be a good recipe. Went to the groceries, got my lovely pot out and started cooking and experimenting… It turned out perfect! The robust tomatoey flavor, tender beef, bite of the pepper and onions were unmatched! The cumin gave it that Cuban flare. I’ll stop rambling now, but it was perfection.
Here are a couple of pictures of my cooking process. If You’re feeling adventurous, or like you need to escape to somewhere warm and flavorful you can try the recipe and conquer this dish by clicking HERE. Enjoy!!!
Okay guys today we are talking about quinoa. Looks weird, tastes delicious. I find that any other grain besides rice can sometimes seem overwhelming or a bit foreign. Quinoa really isn’t, you actually prepare it just as you would traditional rice. There is so much you can do with this “super grain”. It’s a great alternative to rice as it is jam packed with protein, and doesn’t seem to weigh you down when you eat it. It’s also gluten-free so its a great side dish alternative. It also contains all 8 essential amino acids!
There are several different kinds of quinoa that I will be featuring periodically. Today, we are just going to focus on pearl quinoa which is the most common and the one we are all most likely familiar with. It’s a beige tiny pearl like grain when uncooked and becomes fluffy, yellow and “tadpole” like when cooked (The little stringy fiber hangs off after it’s been cooked, also a great indicator of when it’s done!)
Cooking this quinoa is simple. Add a cup and a half of liquid for every cup of quinoa. Bring to a boil, reduce and then simmer for 15 mins. Super simple!
Of course I have a hard time doing anything as directed and like to jazz things up a bit…
Instead of water using a homemade or store-bought stock of your choice is a nice additive instead of water. It just beings a more full-bodied flavor to the quinoa. After my quinoa is done cooking I love to transfer it to a saute pan with garlic, olive oil and finely chopped onions. So yummy. I know some people despise raisins, but they just taste so delicious in sautéed quinoa, it’s not even funny.
You can also make this ahead of time and refrigerate it for the entire week! A great superfood for easy food prep.
I hope you guys enjoyed this little tie bit of information. Have you tried quinoa? Feel free to leave your amazing recipes below!
I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!
With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!
P.s- the roasting dish cost $19 🙂
1 Whole “fryer” chicken (it means that it’s been cleaned out ;))
1 stick of butter
zest of two lemons
1/2 teaspoon minced garlic
1 cup of white wine (sauvignon blanc in my case)
salt and pepper to taste
Potatoes and Carrots (enough to coat the bottom of the dish)
Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright. Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!
This is an easy recipe I put together. It’s not really a chip dip type of salsa, more of a meal topper! You can put it over any type of grilled meat or vegetable, oven roasted chicken and in my case the salmon recipe from my previous post. It would even work great mixed in with a salad as a dressing alternative. The recipe is extremely quick and can even be made ahead of time. The longer the “salsa” sits in the refrigerator the better. Enjoy!
1 Cup of diced fresh mango
1 diced roma tomato
1 small shallot minced
handful of fresh mint
a pinch of salt and pepper
2 tablespoon of honey
juice of 2 lemons (be sure to remove any seeds!)
So… I’m not going to go through a long explanation of how to prepare the salsa. You basically throw all of the ingredients into a bowl, mix together and it’s done! So quick and easy you can do it with your eyes closed (but please don’t if you’re holding a knife 😉 ). Give it at least 30 mins in the refrigerator for all of the flavors to mend. Let me know what you think !
I hope I don’t jinx myself with the title, but this salmon recipe is truly delicious and my husband did win a big game the night after I made this meal… so I’m sticking with the title.
This is another great quick and easy salmon recipe that takes about 30 mins total. I am all about a sweet and savory dinner. This recipe is just that! I cut out majority of the bad fat by using coconut oil. The fish came out moist and buttery without using any actual butter. Perfect! I paired it with a delicious homemade mango salsa which I will post the recipe for following this post. I hope you enjoy this dish as much as we do!
*** I also paired the fish with oven roasted asparagus. place the asparagus in a baking sheet drizzle with a little bit of olive oil and sprinkle with coarse sea salt (any salt will work but I love using the coarse sea salt) bake in the oven at 425 for about 15 mins. ***
6 salmon fillets (6oz each) – i used king salmon
salt and pepper to taste
1 tsp of both freshly grated ginger and garlic
3/4 cup of brown sugar
handful of coarsely chopped pecans
2 tbsp of coconut oil
Preheat your oven to 425. Place your salmon fillets in a baking dish and add a generous pinch of salt and pepper to coat the fillets. Add your ginger and garlic to the fillets. In a bowl combine your pecans, brown sugar and coconut oil to form a paste. Place the mixture over top of the fillets and pat it down to ensure good coverage. Pop the baking dish in the oven for about 20 mins. The brown sugar mixture will bake and bubble up to form the most delicious crust on top of the salmon. Its that easy! Yummy! (serves 6!)
Try it and comment below and let me know what you think 🙂 Be sure to top it with the mango salsa. It is such a good pairing! Enjoy!
So… I’m turning 24 in exactly 24 hours! I can’t believe it. I’ve learned so much this past year. I’ve some how grown to feel comfortable with myself/ in my own skin. I think it has something to do with motherhood and realizing that I can’t control every situation and everything that happens. I’ve become a go with the flow kind of gal… somewhat. The small things make me happy now. A baby giggle, a smile, a hug, dinner(while watching our favorite show during Riley’s nap time) and prayer with my husband. Those are the things that truly bring joy into my life at this point. I’ve had to change my career path over the past couple of years. I am completely at peace with that decision and feel like i’ve found my way now through a lot of prayer and a lot of living in the moment and enjoying what God has placed in front of me. At this point being able to cherish the priceless moments with my little family is the best birthday gift I could ask for and I am so grateful that I get to do that. It’s going to be interesting to see what 24 has in store for me. I’m ready for ya so BRING IT ON!
We celebrated a a little early since Stephen has a game on my actual birthday. We went to my favorite restaurant… wait for it… OSHA THAI on 2nd street in San Francisco. I love that place. We definitely over ate and I have no problems with that. We had bacon wrapped scallops, crispy calamari and ahi tuna for appetizers. For dinner we had Kurobuta pork belly, crab fried rice and a land and sea mix of sea bass and filet! Oh and sangria to drink!!! Needless to say after all of that I was stuffed (and still am). I ALWAYS have room for dessert though. I actually look at the dessert menu before the actual dinner menu (anybody else do that?!). I had a chocolate soufflé with thai tea ice cream for dessert. I ate it so fast that I forgot to take a picture! I want to thank my husband for making me a happy lady and taking me to my favorite restaurant tonight, and also to Riley for sleeping through the whole meal! I’ve attached a couple of iPhone photos from the evening. Enjoy!
This is a recipe I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!
*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***
4 Chicken Quarters
salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped shallots
3 cloves chopped garlic
3/4 cup chicken stock/broth
1 cup low sodium soy
2 cups brown sugar
1 heaping tbsp freshly chopped ginger
Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!
This is my version of Paula Deen’s Cabbage Soup. After making the original recipe, I found that it need some changes (in my opinion). This recipe takes a little bit of preparation, but it is well worth it. Give it a try and tell me what you think. I literally just finished licking the bottom of my soup bowl (no, seriously). Enjoy!
2lbs ground turkey
1 cup of uncooked rice
1 tablespoon of salt
1 teaspoon black pepper
1 teaspoon of cumin
1/4 onion minced
2 tablespoons of worcestershire sauce
3 cloves garlic minced
3 tablespoons of olive oil
1/2 a yellow onion diced
1 6oz can of tomato paste
1/2 cup of brown sugar
1/2 cup of ketchup
28 oz can of whole tomatoes with juice
1 medium cabbage sliced
1 cup of beef broth(stock)
1/2 cup of water
Salt and Pepper to taste
1/2 cup of monterey jack (cheddar will work as well)
1/2 cup of raisins
Combine all of the meatball ingredients into a bowl and mix together (USE YOUR HANDS PEOPLE!). Form into walnut sized balls and set aside! Time to make the soup!… In a large stock pot heat your oil over medium high heat, add your garlic and onions and sweat the onions until they are translucent (about a min or two). Then add your tomato paste, whole tomatoes w/ the juice, ketchup, brown sugar, salt and pepper and bring to a fast simmer. This should take about 8 to mins. Transfer your soup mix into the blender and blend on low for about 30 seconds (or until the whole tomatoes are crushed). Transfer back into the pot and add in your cabbage simmering on medium low heat for another 10 mins (Until cabbage has reduced in size). Now add in the beef stock and water to thin the soup (you can play around with the consistency ). Add in the meatballs and continue to simmer for 20 to 25 mins. This gives the rice enough time to cook as well as the meat. Add in the raisins and cheese when the soup is done cooking but still hot! I garnished mine with avocado, but a nice crusty french or sourdough bread would go great too!
I hope you enjoy this soup as much as I did today!
I am always on the hunt for delicious recipes. Most of the time I want something quick and easy that doesn’t lack flavor. I think that my easy salmon marinade gets the job done. Try it and let me know what you think!
Preheat your oven to 425 degrees
combine in a sandwich bag or bowl the following ingredients:
4 Cloves chopped garlic
1/2 a small onion finely chopped
1/2 cup of Mirin
2 tbs Low Sodium Soy
1/4 cup of honey
1/4 cup brown sugar
Juice of an orange and a lime
Mix all of the ingredients together and voila, your marinade is done.
This is enough marinade for 1.5-2 lbs of Salmon
Salt and Pepper the fish to your liking, Pour the marinade over the fish and bake for 15-20 mins! It’s that easy, and it’s sure to please!
I paired my salmon with asparagus, roasted potatoes and cheddar mushrooms.