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…)
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
Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.
Once the fish is all white, plate and serve.
*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)
Let me start by saying that I have been wanting to make pad Thai for about 6 months now, but I kept getting scared to try something that I love so much. I was convinced it was going to come out bad and ruin my taste for wanting to cook Thai food. Boy was I wrong!
It actually came out really really tasty! (more…)
When you serve something with homemade tomato sauce it immediately makes your eaters love the food that much more. Homemade sauce sounds impressive, but it can be really easy. Impressing with ease is always something a cook is looking to do. This sauce barely takes any time, involves a handful of ingredients, one handy dandy tool and is made in the OVEN! (more…)
Whenever I look at watermelon all I can think of is the summer camp I went to when I was a kid. The highlight of the summer was our watermelon seed contest. Each group would have to gather as many seeds from eating watermelon as possible. When it came down to judging, if the head of camp thought you cheated, which happened a lot, usually by putting chunks of watermelon in your cup, he would dump the entire thing over your head. It was a huge mess and enough fun to keep a smile on your face the rest of the day.
Summer and watermelon are just those things that make sense together. Like the phrase two peas in a pod. This is what I think of when it is summer time. What’s summer without a little watermelon in your diet?!
This recipe is great because you can make a lot of it or a little depending on who you have to feed. I made this recipe for a serving for myself. If you want to make it as a large salad then you can triple or quadruple it.
- 2 Cups Cubed Watermelon
- ½ cup Halved Grape or Cherry Tomatoes
- 1 Persian Cucumber
- ½ of an Avocado – Cubed
- 1.2 of a Lemon – Juiced
- 1/2 tsp. Olive Oil
- 1-2 tbsp. Crumbled Feta
- ½ tsp. Chopped Mint
- 4 Basil Leaves – Chopped
- Salt and Pepper to Taste
Combine everything in a bowl. Mix well and eat it right away.
Spaghetti squash seems to be one of those vegetables that my entire group of friends had no idea existed until I started making it. It definitely looks weird to someone who is staring at a big bowl of yellow strings, that hesitation goes away once they realize how yummy it is. I try not to make too much pasta but I love SAUCE so this puts me in a pickle. How do I get the yumminess of a sauce without the carb overload of the pasta? The answer is simple – spaghetti squash. What I love about this particular veggie is that it is the ideal pasta substitute. It has no taste unless you give it one, so like pasta just add some sauce and you got yourself a healthy alternate to pasta nights!
Step by step cooking instructions for spaghetti squash.
Preheat your oven to 350 degrees.
Fill a square glass baking dish (large enough to fit your squash) with a light layer of water, enough to cover the bottom of the pan.
Pierce your squash all over using a fork. Place the squash in the glass baking dish and bake for 45 minutes or until you can easily pierce it with a fork. (if you buy a smaller squash start testing at 30 minutes)
Remove from the oven. Once cool enough to handle, place on your cutting board, cut the stem off and then cut it in half LENGTHWISE.
Using a fork take out the seeds from each side of the squash and discard. Continue using your fork to scrap out the insides of the squash until they are bare and place in a bowl.
Add whatever sauce you like to it and tada you have a yummy healthy meal!