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…)
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…)
Roasting my peppers burnt out my propane tank, but look how great they came out:
Besides that, it’s also super scrumptious. This is a great appetizer or a side dish for Italian dinners with its ricotta parsley yumtastic filling. (more…)
I have always loved homemade salad dressings. There is something about store-bought dressings that just aren’t for me. Not only are store-bought dressings mostly filled with calories, they are also filled with typical flavors. When you make dressings yourself usually they have fresher, lighter flavors. You can also create what the outcome will be. If you like your dressings less sweet, more vinegary or saltastic here is your chance to do so.
I came up with this salad by roaming the food store, which I often do. Walking up and down the aisles of a supermarket or farmers market will give your brain and your belly inspiration. This is why I hate rushing when it’s time for my weekly food shopping. I want to take my time and walk up every aisle and look really hard to find something new and fun. I know people who walk into the supermarket with their list and walk out with everything on it and nothing extra. I am not this person. I don’t have a list the majority of the time. I have the food talk to me and tell me what I should make (trust me I know I sound a little foodcookoo). Sometimes I wish it would tell me to put down the stone ground mustard because you already have three jars at home. (more…)
Artichokes were a staple in my house growing up. Slowly over time they started to evolve. It started with steamed artichokes dipped in melted butter, to stuffed artichokes and then finally grilled artichokes.
We were always grilling fanatics. I remember our grill was out of commission for a month once and I almost went into a deep depression. So clearly I love anything grilled.
Grilled artichokes are great for a side dish or even better as an appetizer. Often times when you are grilling for a group of people they are waiting around for their round of food to come up. Instead of having them wait around eating chips and dip, give them some grilled artichokes to munch on and they will forget what they are even waiting for. (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…)