Green Salsa

I've always been threatened by tomatillos, don't ask me why, but they just looked scary. I mean they have a weird peel and look like under-ripe tomatoes. I decided to conquer my fears and I am so glad I did. This salsa is so tasty and quick, and it lasts in the fridge for up to a week. We made steak nachos last night and this was the perfect topping. ( I located the tomatillos in the produce department by the cilantro)

Ingredients 
1 lb washed and peeled tomatillos
1/3 bunch cilantro
1 jalapeno pepper, seeds and all
1 thick slice red onion
1 garlic clove
1 ripe avocado
1 tsp salt

Place quartered tomatillos into bottom of blender. Next add remaining ingredients and turn blender on, blend until pureed. That is it! Simple and delicious. If you want it spicier add another jalapeno, if you want it thinner add more tomatillos.

Ingredients

Peeled, washed and quartered tomatillos

Drop into blender

Give it a whirl

Done!

Enjoy!!

Rice and Artichoke Salad

I can't believe that it's January already, time has flown by so quickly. I apologize for being so lax on updating my food blog, this past year has been a year of change for me, and as of New Years Eve I've lost 70 pounds....yes you read that right! I've worked so hard and am so proud of myself; but the one thing that has suffered has been my food blog. I vow to post more recipes and not just fattening ones like the one listed below, lol. I had this at a holiday party and loved it so much I made it Christmas Day. It's super simple and is a delicious side for any meal. 


Ingredients
1 8 oz box Chicken Rice a Roni
1 6 oz jar marinated artichoke hearts (reserve the liquid)
2 1/2 cups mayo
1 14 oz can artichoke hearts
1 6 oz can ripe black olives chopped
1 bunch green onions chopped  


Cook rice in skillet per directions on the box-set aside.  Blend artichoke liquid in the mayo.  Combine rice, mayo mixture, artichoke hearts, olives and green onion.  Chill over night.

Enjoy!

Veggie Turkey Platter

Thanksgiving is almost here, yikes, and I don't know about you but I am NOT ready!!! I stumbled upon this darling appetizer idea and this will definitely appear on Turkey Day at my house. Such a cute and easy idea,  I'm guessing even picky kids will eat their veggies. I found the instructions HERE, check it out!

Enjoy!!

Grilled Margherita Pizza

I'd been trying to make grilled pizza for numerous days before it actually happened. During the summer in Florida we get daily afternoon rain showers and every time I'd plan on grilling pizza it would rain, I finally got a great weather day yesterday. This is a super easy and delicious way to make pizza, the crust is crunchy without being crispy, does this make sense? It also doesn't heat up the house which in the summertime is a huge bonus, AND the pizza tasted like it had been cooked in a wood oven. This was probably the best tasting homemade pizza I've ever made; next time Olivia wants me to top it with more traditional toppings, I'll be sure to do that and keep you posted.

Ingredients

1 Ball of Pizza Dough, I buy mine at the grocery store, or you can make your own

1 Ball of Fresh Mozzarella Cheese

2 Roma Tomatoes

2 Cloves Garlic, rough chopped

Fresh Basil

Olive Oil

Sea Salt and Fresh Cracked Pepper

Turn grill on. Roll out pizza dough on floured countertop. I didn't worry about it being perfectly round, I was going for the rustic look. Next brush on some olive oil onto one side of the crust, transfer crust to hot grill, place oiled side down. Add additional oil to the "up" side of the pizza dough. Let cook on high for roughly 5 minutes, or until the crust starts to bubble and brown on the bottom. Flip dough over and cook on second side for another 5 minutes. Carefully remove hot crust, carry it on a cutting board back into kitchen or work area. Place a large piece of aluminum foil underneath cooked dough. Place sliced pieces of mozzarella cheese and chopped garlic on top of pizza dough and head back outside. Place aluminum foiled pizza back on grill, turn the heat down to medium and close the lid. Let cook until cheese is melted and bubbling, approximately 10 minutes. In the meantime go slice your tomatoes and basil. Once cheese is melted, place the sliced tomatoes and fresh basil on top and immediately remove from grill. Sprinkle with sea salt and freshly cracked black pepper and serve. Serves 4 

Ingredients

Cover your rolled out dough with olive oil

Place it on the grill

Flipping the dough over

Look at the awesome grill marks

My photographer Olivia, she took the grilling shots for me

 Place sliced mozzarella and garlic on cooked dough and place back on grill

Roma tomatoes and basil ready to top the pizza

Yummy melted cheese

Add the tomatoes

And fresh basil and dinner is ready

Enjoy!

Spicy Mexican Carrots

Earlier this summer I was in Los Angeles and went into this great burger joint and sitting on the counter was a mini buffet bar of pickled carrots and onions. One bite and I was in LOVE! The spice and heat that are packed into these veggies will blow your mind, literally! This makes a great alternative to chips and salsa without the calories and fat. You've gotta give them a try. Remember the longer they pickle in your fridge the spicier they get.

Ingredients
8 Carrots, peeled and chopped
6 Cloves Garlic, rough cut
4 Jalapenos, stem removed, sliced 1/2 thick
8-10 Small Onions, cut in half
1 tsp Black Pepper
1 3/4 c Vinegar
1 3/4 Water
7 Bay Leaves
2 TBSP Vegetable Oil

In a large pan heat oil, carrots, jalapenos, garlic and onions. Let cook on high for 6 minutes. Add in salt, pepper, vinegar and water and continue to cook on medium for 15 minutes. Remove from heat and add bay leaves, mix and let cool. Once cooled pour into a plastic container, cover and refrigerate for at least 24 hours. Remove bay leaves before serving. Will stay good in fridge for up to 2 weeks.

Ingredients

I used boiler onions

On the stovetop before adding the liquids

Ready for the fridge

I love the chunks of garlic, so tasty!

Enjoy!

Cutting back on meat, is it for you?

During the summer when it's super hot I tend to not eat a lot of meat; I'm not sure what the reason is, but I prefer salads, vegetables and fruit. I stumbled upon a post from GOOD Magazine talking about their goal for the month of June, 'go vegetarian for the month'. I know I'll never be able to do that, as a kid my nickname was carnivore, but sometimes cutting back on meat can be a good thing. Here are a few of my favorite meatless meals and sides.

Please check out the other recipes on my site under fish, dinners and seafood,  I cook with a lot of fish and shrimp.

Braised Red Cabbage with Goat Cheese

Black Bean, Corn and Rice Salad

Black Bean Soup

Humus with Fresh Basil

Copper Penny Salad

Marinated Pepper Slaw

Mac and Cheese

Homemade Pasta

My father in law has a huge garden and we raided it on Sunday! Hand picked vegetables always taste better!!

Olivia in front of the green bean plants

Tomato Plants

Bag of goodness!!

Enjoy!!

Braised Red Cabbage with Goat Cheese

We absolutely love red cabbage in our house and until recently I've been buying the pre-made jared stuff, but not anymore! This recipe is so super easy and the flavors are amazing, the goat cheese brings it to a completely different level. You've got to give this a try the next time you have lamb or steaks.

Ingredients
1 head Red Cabbage, shredded, rinsed really well
1/2 c White Wine Vinegar
1/2 c water
2 1/2 TBSP Butter
2 1/2 TBSP Sugar
Goat Cheese ( I used peppered Goat Cheese)




Add the vinegar, water, butter and sugar to a Dutch oven. Heat on the stove for about 5 minutes. When the sugar is dissolved add the chopped cabbage. Stir together then cover and braise in the oven at 325 for 2 hours. Stir every half hour, if liquid completely evaporates add a little water.
Right before serving place a scoop of Goat Cheese on top of Cabbage.

Ingredients

Peppered Goat Cheese, yumm

Mix sugar, water, butter and white wine vinegar on stove

This is towards the end of the braising process. I would take it out of the oven and

stir it every 30 minutes or so.

The dollop of goat cheese really makes this dish special

Enjoy!

Black Bean, Corn and Rice Salad

Do you have a recipe that you pull out time and time again? The one that always seems to be a winner and people ask for the recipe? This salad/relish/side dish is  one of my party staples, I usually make it in the summer to accompany burgers or grilled chicken, but last night I paired it with Mahi Mahi and it was simply amazing. The vibrant colors of the veggies delight the eye and the  crunchy veggies tickle the palette. For the purpose of pictures I made the salad in a bowl, but usually I dump everything into a gallon sized ziploc bag, it ensures equal distribution of the dressing and takes up less space in the fridge. This salad gets better every day it sits in the fridge.

Ingredients

1 15 oz can black beans, rinsed and drained

1 1/2 cups cooked, chilled white rice ( I used the ready made Uncle Ben's pouch and it was the perfect amount)

1 cup frozen corn

1 small sweet red pepper, finely diced

1 small red onion, peeled and finely diced

1/2  cup chopped cilantro or parsley (use the cilantro!!)

1/2 cup olive oil

1 1/2 tablespoons cider vinegar

2 cloves garlic, peeled and minced

1 small jalapeno pepper, seeded and chopped

1/2 teaspoon ground cumin ( I usually up it to 1 tsp, since cumin rocks my world)

Salt and pepper to taste

Combine the beans, rice, corn, red pepper, onion and cilantro in a large bowl/bag, toss well.

Combine the olive oil vinegar, garlic jalapeno pepper and cumin, add to the rice mixture and toss well. Taste and add salt and pepper accordingly. Serve chilled.

Serves 6 

 

I love the colors in this salad

My chopping skills are getting better

The salad is dressed and ready to go into the refrigerator

Paired with Mahi Mahi, delish!

Enjoy!

Source: Grilling for Dummies

Tommy's Sweet Potato Fries

Since moving down south (Florida) from out west (Utah) our family has been able to eat and enjoy food previously unknown to us, gator tail comes to mind, as does collard greens and black eyed peas. One of the foods that I've enjoyed the most is the sweet potato. Most of us have some variation of sweet potato casserole on Thanksgiving, but down here people eat them on a regular basis.  It took my oldest son Tommy going away to college to introduce me to homemade sweet potato fries. He came home this last spring break and made them for us and I loved the sweet and salty taste. They are cheap to make for a starving college student and his vegetarian girlfriend thinks they are the bomb-diggity! I like to bake mine since that is the healthier version, Tommy likes to pan fry his.

Ingredients
2 large sweet potatoes, peeled and thinly sliced
olive oil
2 tablespoons sea salt
2 teaspoons rosemary

Baking directions
Preheat oven to 400. Wash and peel sweet potatoes, cut into long thin strips, about 1/4 inch thick and place into a bowl. Pour enough olive oil over potatoes to lightly coat them.  Place oiled potato slices on either a baking stone or parchment covered cookie sheet. Mix salt and rosemary together and liberally sprinkle over fries. Don't use all of the salt mixture at this point. Bake for 15 minutes and turn fries over and bake for another 10. Taste fries and see if they need any more seasoning. Serve hot.

Frying Directions
Preheat fryer to 350 degrees. Wash and peel sweet potatoes, cut into long thin strips, about 1/4 inch thick and place into a bowl. Place in oil and fry for about 5 minutes until golden brown.  Remove from oil and drain. Sprinkle liberally with sea salt and rosemary mixture.

Peel sweet potato

Cut into slices

Mix the sea salt and rosemary in a bowl

Pour olive oil over fries

Add seasoning

Spread out on baking sheet, trying to not let them touch

Dip in your favorite sauce, mine is ketchup.

Enjoy!

Black Bean Soup

There is a restaurant/bakery down here (Panera) that makes the best black bean soup, and I finally have perfected this recipe to taste just as good, or better than theirs. 

Ingredients
2 onions, finely chopped
4 garlic cloves, minced
4 celery ribs, finely chopped
1 red bell pepper, finely chopped
4 small chicken bullion cubes, or vegetable stock (to make it vegetarian)
3 cups boiling water
4 (15 oz) cans black bean, undrained
1 tsp salt
1 tsp cumin
juice of 1 lemon
3 TBS cornstarch *(I've made the soup numerous times without the cornstarch and I like the consistency just fine) 
2 bay leaves


In a pot, combine the first 6 ingredients, simmer for 10 min.
Add 2 cans of beans, salt, cumin, cook for 5 min.
Puree soup, use either an immersion blender, or pour small amounts into blender and liquify and transfer into a new pot.
Add the rest of the beans to the soup and the bay leaves.
*Combine the cornstarch with 3 TBS water. Add the lemon and the cornstarch to the soup, cook until thickened.
One of the extra things I like to do with this soup is add a cup or two of ham. I usually dig it out of the freezer (Thanksgiving or Christmas leftovers) and chop it up and add it before I puree the soup. This adds a smokier flavor and even more protein; you can easily leave it out.


Makes 8-12 servings.
If you want to make it vegetarian substitute vegetable stock for the chicken bullion.


This soup freezes great and tastes even better than next day. 

I used bottled lemon juice, lemons were so expensive today

No need to finely chop the veggies, you are going to puree them later

Before the immersion blender

During the puree

Can you see the steam?

Enjoy!