Saturday, May 24, 2014

Explore the Unknown

The foodie world is one that can be dangerous. It sucks you in in so many sick and twisted ways that in the blink of an eye you can be spending a pretty penny while putting on some serious weight. It is fun, adventurous, exciting but most of all (at least for me) it is an outlet to be creative and feed my passion. With that said, I have this idea that one day I will win the lotto- stop being a nurse, get myself a food truck and hit the road!-- hey, a girl can dream.

I love food trucks and apparently they love me back- they love my hips in particular hahahaha...  But can I just take a moment and talk about a seriously delicious truck- Mr. PB&J. All things peanut butter- heaven in this girls book for sure. You name it, they have it.. and speaking of naming... they came up with this new incredible concoction that needed a name. Long story short- they had a contest to name it and guess who won...this girl right here! Got dibs on the very first one also. So please, if you are ever in South Florida and see this truck- stop, and ask for a "leggomybacon" and get ready to dive into waffles, with bananas, grape jelly, bacon and peanut butter... It is ok to mix it up, explore the unknown, you never know if you will like it until you try it.
Below- the face of satisfaction!


So what can you do with peanut butter? The list is endless.

Quick pick me up before a workout or a healthy snack:
Toasted wheat bread, PB and sliced bananas

Dessert:
Grape jelly stuffed vanilla cupcakes with PB frosting (I have made this... party in your mouth!)

Dipping sauce for chicken:
Whisk 1/2 cup PB and 1/2 cup soy sauce. Stir in 3 tblsp vegetable oil and 2 tblsp rice vinegar

Indulge:
Butter crackers, chocolate spread, PB

Twist on leggomybacon:
Toast, PB, bacon and bananas. Grill it and serve with spicy strawberry or grape jelly for dipping

Give it a shot... there are so many things you can do with PB.

~Enjoy


Saturday, April 5, 2014

Imagine

Sometimes it is just easy to imagine things. We have the potential of coming up with ideas that can change our lives but often are afraid to just let go and be creative. With that said, I think it is good for the soul to take some time and just write things down- what do you want to learn next? what will be your next adventure? what can you change in your personal life? It can be endless but that list can become a timeline of goals to be achieved. It is so easy to get caught in the daily routine that we forget that there are endless things out in the world to be explored. Getting lost in the world of possibilities can truly give you that extra push to get things done. Just let that sink in.. and give it a try- yes, it is that simple.



So here we go. Here is a quick simple recipe for when you have to feed masses.

Pasta with chicken a la whatever you have in the cabinet (true story)

What you need:

4 Lbs thawed chicken tenderloins, cut into bite size pieces
2 boxes of 12 Oz Rotini pasta
2 Jars of 24 Oz four cheese marinara sauce
1 Cup Pinot Grigio
1/2 C pecorino cheese
1/2 C parmesan cheese
Italian dry seasoning
Dry Oregano
Salt & Pepper
Butter
Evoo




How to make:

On a tray or large bowl sprinkle the Italian seasoning, salt and pepper to the chicken pieces until coated on all sides and set aside (make sure you dry the chicken with paper towels before doing so, getting rid of the excess water will prevent oil from jumping at you when they cook). On medium high heat, place 1 tbsp. of evoo and 1 tbsp. of butter in a large skillet. Once the butter is melted, add the chicken in batches- do not overcrowd otherwise the chicken will boil and do not start tossing the chicken, let it sit a couple minutes before turning it (this will make it nice and brown/crunchy). Remove and set aside to let it rest, repeat this process until all the chicken is cooked (add more evoo and butter as needed).
In a large pot with boiling water, put the pasta to cook on high heat.
Use the same skillet where the chicken was cooked for the sauce. Set on medium high heat, add a little more butter and scrape the bottom- these pieces of chicken will give the best flavor so do not get rid of them. Add the wine and let it cook a few minutes, then add the marinara sauce, stir for 2 minutes. Add the rest of the ingredients- oregano, both cheeses and a little more of the Italian seasoning. Lastly, add the chicken again making sure it is all covered by the sauce.
When the pasta is ready, combine with the chicken and the sauce.
Take a moment and taste- adjust seasoning as needed.
This can feed 20 people or 10 with large portions.

~Enjoy








Friday, March 14, 2014

I give because it's in my nature to give...

Recently I decided to jump on this Facebook "pay-it-forward" movement because as you have read in my past posts I am kinda into this sort of thing. Originally I thought, ehh not many people will reply or truly understand why this is important for me. Well the post reads as follows:

I'm participating in a Pay-It-Forward initiative: the first 5 people who comment on this status with "I'm in" will receive a surprise from me at some point in this calendar year - anything from a book, a ticket, something home-grown or made, a postcard, absolutely any surprise! There will be no warning and it will happen when the mood comes over me and I find something that I believe would suit you and make you happy.

These 5 people should (note the change- if you cannot do this it is ok, I still want to do something nice for you) make the same offer in their Facebook status. If you're in, copy this text on your profile (don't 'share'). Doing nice stuff for other people makes me happy if it makes them happy so here's to a more enjoyable, more friendly and love-filled year.
 

 
Even though I called for 5 responses I got 7, and 3 of them did not really want to participate, they just commented on what a caring gesture that would be. Well I have now completed 3 of the 7 and I am working on the 4th. Cant I just tell you how amazing it feels? AMAZING!!!! All it takes is a little creativity and lots of love. If only more people would jump on this.. giving is simply contagious.. in my humble view anyways.
 
I decided to dedicate a blog to all 8 recipients when I complete the movement. So stay tuned.
 
 
 
Now gimme some food!!
 
Fish Tacos in a jiffy
 
What you need:
For the fish-
1 Lb of fish (Cod, Halibut, Tilapia- any will do). Cut in small pieces.
2 cloves of garlic minced
1 Lime, zested and juiced
1/4 C canola (vegetable) oil
Salt & pepper
Mix everything, set aside in the fridge for at least one hour.
 
For the slaw-
1-2 C of mixed cabbage (this is so good you may wanna stick to the 2 C)
3 Scallions, cleaned and chopped
1/4 C White vinegar
2 Tblsp Honey
1/3 C Canola oil
Salt & pepper
Mix everything, set aside on room temp only if you are going to use within an hour. Otherwise put in fridge. Taste, if it is to acidic add a little more honey.
 
Toppings-
Avocado or guacamole
Fresh salsa
Shredded cheese
Cilantro
Lime
Yellow Corn tortillas
 
There are 2 options to cook the fish. Bake it in the over at 350, for 8-10 mints or grill it if you can.
If you opt to bake, wrap the tortillas in aluminum foil and bake them at the same time. 
Add all those yummy toppings to the warm tortillas and enjoy these tacos with a nice cold beer.
 
~Enjoy!
 
 
 
 
 
 
 

Wednesday, February 12, 2014

28 Days later..

And so 2014 continues its race to go quickly to the end. So I ask you, what have you accomplished already? You see, every single day that goes by is an opportunity to learn, to live, to love but we are so caught up in the daily routine that we forget that time has no mercy. I cannot stress enough how amazing it is to take a moment of your day and just do something out of your regular activities. Sit outside and enjoy the silence and look at the clouds pass by, go out and take a cooking or painting class, go skydiving, volunteer.. The opportunities are endless. YES they are, I do not care what excuse you have- it is just that an EXCUSE!
So stop making excuses and get going! The worst feeling on earth (in my humble opinion) is regret.



On to the FOOD...
This recipe is an adaptation of Ina Gartens crunchy Asian noodles. It is so dang good it makes me sick!

Asian Noodles

What you need:
Kosher salt
1 Lb thin spaghetti
1 Lb sugar snap peas
3/4 C vegetable oil
1/4 C rice wine vinegar
1/3 C soy sauce
3 Tblsp dark sesame oil
1 Tblsp honey
2 garlic cloves, minced (use a microplane, the smaller the better)
1 Tsp grated fresh ginger
3 Tblsp toasted white sesame seeds, divided
1/2 C smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
3 scallions (with and green parts), sliced diagonally
3 Tblsp chopped fresh Italian parsley leaves
 

 
 
How to make:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain and set aside. This is called blanching.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Tips: You can skip the sesame seeds if you cannot find them. If you want more crunch you can use crunchy peanut butter or simply add chopped peanuts. Pair this with pretty much anything, I opted for a simple piece of salmon marinated in balsamic vinaigrette and roasted parmesan asparagus.

~Enjoy!

Monday, January 27, 2014

Passion for life

So what does it take to be on the road to greatness? PASSION!
I cannot begin to share with you all how many people I come across that lack this. It is almost like if they have lost that "something" to get through the day. So I asked myself, why? What is that makes people not be able to find this within themselves...and well there is a multitude of answers. However, the biggest obstacle that stops people from feeling passion, being successful, accepting change and from being is themselves.



The saying "do what you love and you will not work a day in your life" is true in my book. Yes, I know that sometimes we have to sacrifice things in order to survive and pay bills but life is made up of much more than that. To me, passion is incredibly important and every day no matter what I do or who I talk to, not only do I look to find that passion in others but I try to spread it. I read an article recently that discussed habits of passionate people and they are so on point that I hope you take a moment to seek these habits within you or in those around you.

20 Habits Passionate People Live by:
Courage, excitement, determination, positivity, single-mindedness, growth-oriented, selective, non-perfectionistic, prioritized, self-motivated, acceptance, generous, non-balance, personal power, happiness, fun, perspective, realistically dreamy, conditionally open-minded, excuse-free.

Let it sink in...and make small changes in your life to make things happen!

Now...FOOD! Being so close to the super-bowl, why not impress at that game day party...

Crowd pleaser...guaranteed and super quick!
This is my version of a sanduchon aka stacked sandwich:

What you will need:
1 loaf of sliced bread
Sliced ham
Sliced turkey
Sliced cheese
Cream cheese (flavored or plain)
Mayo
Added extras: pickles, tomatoes, bacon etc...



How to make:
Cut off the crust from the whole bread. Mix a couple of tablespoons of cream cheese with a couple of mayo (try to get it as smooth as possible). Spread enough to cover one slice of bread, then add ham, turkey, cheese and any of the added extras (I personally like it just without the extras). Spread some more of the cream cheese-mayo mix on another slice of bread on both side and keep stacking until you do the whole loaf. Be careful not to let it fall. Lay out on a flat surface a large piece of bounty on top of foil. Gently lay the stacked sandwich down and wrap first in the bounty then the foil. Place in the refrigerator for 2 hours or in the freezer for 1 hour so that it is easy to slice.

Tips: too tall? do half the loaf, alternate flavors. Use a serrated knife when you slice. Kick up the flavor by adding some pineapple jelly.. yes trust me it is hmm hmm good!

 
~Enjoy!


Thursday, December 19, 2013

Appreciation for profession!

So as May comes to an end I sit back and remember how special it is to let those around know how admirable it is what they do for a living. There is no such thing as a bad job, only blind people who do not appreciate what they have. When I was forced to leave my passion for food career and jump into nursing I thought I would die...and I think deep down inside, my soul did. Almost 5 years later I can say that being a nurse has taught me many things. I get to help people heal and overcome very difficult moments which is just simply amazing and self gratifying. Do I think I will do this forever? Perhaps not but for right now it is what I am meant to do.

Therefore, not only is it nice to have a whole week celebrating nurses during this month, but all careers should be appreciated. Teachers, firefighters, environmental staff, cooks, secretaries etc... We all work hard and deserve to be recognize for what we do. So next time you are out with your friends simply tell them how much you appreciate what they do- because in a way they too are helping someone in need.




Here is my version of a yummy chicken recipe that I got from Kraft foods. Make sure you do NOT skip a step otherwise it may come just blah! ha ha..feel free to make your version.

Chicken and Potatoes

What you need:
1/4 C Classic ranch dressing
6 Skinless chicken thighs with bone
4 Bacon slices chopped
1 1/2 Lb Small red skin potatoes, washed, cut in half or quartered
1 Small chopped yellow onion
1 C (or more) of 3 cheese blend, shredded
1/2 C cream cheese, soft
2 Tbsp of chopped parsley
1 C Mild or spicy salsa



How to make:

Place chicken in a container and pour dressing over it. Let it marinade in fridge for 30 minutes turning it half way through. 
In a large pan cook the bacon until crispy. Set aside on paper towels to get rid of excess grease. To that same pan (with the bacon grease) add the onions and allow to cook for a minute, then add the potatoes and brown for about 5 minutes. Take the potatoes out and set aside. If you have little grease left over or none add a tbsp of evoo, and sear the chicken thighs quickly. Do this by placing them on high heat for 2-3 minutes on each side and set them aside.
In an oven proof baking dish (13x9 inch), place the potatoes, then the chicken on top of them. Place in a preheated oven (350 degrees Fahrenheit). Allow to bake for 1 hr until you feel the potatoes soft, or the internal temperature of the chicken is 165 degrees. Take out and spread the cream cheese on the chicken, pour the salsa around everything and sprinkle the shredded cheese. Put back in oven for a few minutes to allow cheese to melt.
Before serving add parsley.

~Enjoy!