White wine and garlic, if these two things aren’t in your cooking repertoire they should be. These two ingredients are usually always on hand and ALWAYS taste good together. Whether they are paired together in pasta dishes, poultry, fish or in this case veggies, it’s a safe bet that the food will taste light and fantastic. (more…)
Archive for the ‘Recipes’ Category
Potatoes to me are like blank canvases. They look and taste the way you make them, which is probably why everyone likes them. I don’t think I have ever met someone who doesn’t like some sort of potato dish.
These hasselback potatoes are a fun twist on baked potatoes. They look different and adventurous on your plate which is always a great thing when having people over.
Super easy and obviously really cheap to make, I mean hello they are taters, the cheap mans diet! You just can’t go wrong with these. (more…)
I’ve loved brussel sprouts ever since I was little. I know, weird that a child would LOVE them, but I did. My mom would even pack them in my lunch and I would eat them cold. If only more people in my life enjoyed them as much as I did it would make my life a little easier. I have slowly started to draw people over to the brussel side, but it’s been a challenge.
I tend to eat brussels plain – but still tasty – by roasting them with a little salt, pepper and garlic. In an attempt to up my brussels repertoire, I created this recipe which adds another dimension of flavor to my usual method. (more…)
Something about the sweetness of the mango combined with the smooth soft flavor of the cheese and then topped with the tartness of the dressing just creates this explosion of yummy goodness in your belly. (more…)
In college I was busier than I am now. I had a job, class and an internship and I would literally be running out the door with no time to cook during the week. For an eater like me, this proposed a challenge. How do I eat quality healthy food on the go?! Also, me being hungry is not good for ANYONE.
This is when I came up with a weekly healthy chicken. I would make this chicken every Sunday and keep it in my fridge for salads, sandwiches or dinners on the go. I have to say it was one of the best ideas I’ve ever had. This chicken has enough flavors that it isn’t bland and at the same time it doesn’t have an overpowering flavor that makes it difficult to pair other ingredients with it.
This is really the chicken that anyone can make and not mess up. So for all of you who say “I can’t cook”, trust me, try making this and see for yourself that you CAN cook. (more…)
Just thinking about this is making my tummy rumble with excitement. This is one of those things I make and could practically cry from pure love of the dish. It is SOOOOO GOOOD!!!!!
If you work full time, like me, this isn’t something you can make during the week (I know, sad) but it’s a great meal to make on Sunday when you’re hanging out at home because it will take 3-4 hours.
I think I’ve become somewhat of a short rib snob. I hate when you order them at a restaurant and they come out hard and dry. This is not what short ribs are about. Short ribs are slow cooked with juicy flavors and a buttery texture that will make you lick the plate clean. By cooking them slowly and on a low flame you’re allowing the juices to get soaked up in the meat and eventually the meat will be falling off the bone. Now that is a good short rib. (more…)
Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.
Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.
This recipe took me about 8 minutes to make including the chopping and squeezing. Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.
Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!
Serves 6 Appetizer Portions; Under $15
What you’ll need:
- Cutting board
- Citrus juicer
- Sharp knife
- Medium sized bowl
- ¾ lbs. Snapper – cut into bite size pieces
- 1 Cup Chopped Watermelon
- 2 Large Garlic Cloves Chopped
- 3 Lemons – Juiced
- 2 Limes – Juiced
- 1 Jalapeno Pepper – Diced
- 4 Mint leaves – Chopped
- 3 Basil leaves – Chopped
- 1 Tbsp. Cilantro – Chopped
- Salt & Pepper to Taste
Once the fish is all white, plate and serve.
*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)
- Recipe: Passion Fruit & Lime Salmon Ceviche (eatlikeagirl.com)
- Baked Tilapia w. Mango Watermelon Salsa (thatszogood.wordpress.com)
- Summer Seasonables: Chilled Watermelon Cucumber Soup (blisstree.com)