I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.
These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.
- 1 lb. Ground Turkey
- 1 Chopped Red Pepper
- 4 Cloves of Garlic Chopped
- 1 Tbsp. Garlic Powder
- 1 tsp. Cumin
- ½ tsp. Cayenne Pepper
- 1 tsp. Chili Powder
- 1tsp. Paprika
- 1 tsp. Cocoa Powder
- 1 tsp. Oregano
- Salt & Pepper to Taste
- 1 Can of Corn
- 1 Bag of Cheddar cheese
- ½ of a container of salsa
- 1 large glass baking dish or throw away aluminum tray
- 1 package of flour tortillas
*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.
*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.
*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.
Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.
Pickled Red Onion
- 1 Red Onion – chopped
- ½ tsp. Red Wine Vinegar
- 1 packet Splenda or Equal
Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!
Pre-heat your oven to 350 degrees.
Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.
Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.
Place in the oven for 15 minutes or until heated through and cheese is melted.
Makes 8 small Tortillas
I hate this time of the year in the office. Why you ask? It’s because we get bombarded with gifts, except they are not gifts that you can enjoy for the long haul. They are gifts that you eat… all…. day…. long. I wish i was one of those people who had the ability to just smell the dessert and walk away. I need to eat every dessert that comes into my presence.
What you are looking at is a stick of a little bit of heaven, I bet this is what angels eat for dessert.
It is from a company called Lollibakes, and it is a stick with a ball of cake on top covered in chocolate. This one (which was my second) is chocolate cake with a PB shell.
If you are ever looking for a fun dessert to bring to an event or a fun edible gift this is your first stop….
I love bagels, and thankfully living in LA limits my intake of these massive carb overload goodies. Whenever I come back to NJ/NYC area I need to have at least one bagel to remind me how bagels are supposed to taste like. Everyone says it’s the water and I don’t really care what it is that makes them so fluffy, airy and scrumptious.
I take mine plain or whole wheat with cream cheese… how about you?
For some reason I have been on this kick for wanting to make blueberry muffins. So it came in perfect timing with blueberry’s being on sale ($3 for 2 packs). You can always use frozen blueberries, but I’m convinced that muffins just don’t taste the same when using frozen fruit. I was looking for a way to have blueberry muffins but adding a little twist to them to make them a little funkier than the norm. This is where my orange zest idea came into play. Most muffins that have some kind of zest in them are usually with lemon zest. Lemon is more pungent and I was looking for a sweeter citrus to co-exist with the tartness of the blueberries.
This would be great for when you have people over for breakfast or lunch, or in my case when you just want to feed your coworkers J
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2/3 Sugar or ½ cup of Splenda – I used splenda
- 1 tsp. cinnamon
- 1 stick butter – melted
- 1 cup buttermilk
- 2 eggs
- 2 cups blueberries
- I orange – zested
Cinnamon Sugar topping:
- 1 tbsp. sugar
- ½ tsp. cinnamon
Preheat oven to 400 degrees. Line a 12 cup muffin tin with liners and set aside.
Combine the first 5 ingredients in a medium bowl and set aside. In another bowl combine the melted butter and 2 eggs and beat till combined. Add in the buttermilk and wisk together. Zest the entire orange into wet bowl and then in sections add the flour sugar mixture into the wet mixture, making sure all is combined. DO NOT OVER MIX!!!!!
*When you mix muffins or cupcakes too much they become dense and less fluffy. You want to mix till combined but not mix too much. Find your middle ground
Fold in the blueberries into the batter and when combined pour the mixture into the muffin cups – close to the top of the liners. It should fit perfectly into the 12 cup muffin pan.
Take 1 tbsp. sugar and ½ tsp. cinnamon and combine in a small bowl. Dust the raw muffins with the cinnamon sugar mixture.
Bake for 15 minutes, or until toothpick inserted comes out clean. Best served warm but not overly hot so I would wait about 5 10 minutes before serving.
M Café is a go up to the counter and order your food restaurant consisting of “Contemporary Macrobiotic Cuisine”. This means no meat, refined sugars, eggs, dairy, red meat or poultry but they do have fish. Trust me when I first read that I was immediately turned off. That was until I tried it for the first time. The definition of M Café just doesn’t do it justice. It turns people off from the amazingness that lies behind their glass doors. Their food is fresh, and most of the time healthy. They have a regular menu that stays constant as well as deli case selections that usually change seasonally as well as having some token items that remain. Today for lunch I got my usual: the scarlet quinoa salad, the soba noodle salad and a side of 2 pieces of a spicy tuna roll.
It’s an amazing lunch that not only keeps me full but also doesn’t wear me out. Most lunch time meals that keep me full also weigh me down. About 2 minutes after I eat something I tend to get exhausted and ready for a nap. Not M café though, anything I eat from their keeps me alive, refreshed and completely satisfied. The Quinoa in particular is so high in protein that it makes great sense as to why it leaves me so full. It’s something I’ve never made before but am starting to think it’s a must try, maybe even a switch from our usual brown rice side.
If you have never had it than I have to say you’re really missing out and if you are one of the many that have than you know exactly what I’m talking about.
This is one of those unbelievable snacks that’s super easy and looks fancy. I can’t only have 1, I made 4 the other day and then after I ate those I had to make 4 more! What I also love about this is that you can change it up and make a whole different array of crostini’s.
This one in particular is a roasted tomato (for this I used cherry tomatoes on the vine – found at Trader Joes) basil and goat cheese crostini on slices of French bread. To make this simply delish crostini:
- Place tomatoes on a baking sheet sprayed with oil and roast at 400 degrees for 10 minutes or until cracked and mushy.
- Midway through roasting add the sliced bread (sprayed on each side with olive oil), to the baking sheet so they get nice and crispy, or to your desired doneness.
- Once tomatoes are done remove baking sheet from oven, and remove the toasts to a separate preparing platter.
- Layer on each slice of toast: Goat cheese, than basil and then either the whole roasted tomato or a half (this depends on how big your slices are).
- If you are a balsamic fan like myself I add a little of the balsamic after I spread the goat cheese out, to give it more of a pungent flavor.
This crostini is great for either a snack or for appetizers when having people over. If you don’t like goat cheese it is equally as delicious using mozzarella cheese. That’s what’s so great about it, you can fancy it up or casual it down, but either way it looks great and tastes even better!