I found Nemo!!!

Let's talk about fish. For some it's such a scary topic that it is impossible to get them to see how easy it is make it and how in just a few minutes you have a healthy dinner ready to go. For today I chose tilapia. Yes, yes, I know it is not very exciting but it is very affordable and available almost everywhere. I consider to be an easy intro for those who are not too keen on fish as well. This fish is full of protein, and is the 5th most important fish in the fish farming world. It has a low mercury level, low saturated fat and low calorie. The most fresh fillets consumed here in the US come from Honduras, Ecuador, Colombia, Costa Rica, and Brazil.

Whenever I make tilapia, I like to serve it with what I call "rustic roasted potatoes" and a side of vegetables or a salad. It is up to you to serve it with whatever you like. Just remember the following tips when cooking and buying fish: before you buy- ask! talk to the people behind the counter they do not bite trust me! If you are buying from a fish market, smell it....yes I said that. Use your senses, if it smells way too fishy, or looks slimy and kinda sorta weird, put it down and walk away!
Fish cooks fast, reaaaaally fast so you have to be attentive when handling it. If you over cook it, I guarantee it will fall apart and you will get angry (I did, the first few times). If you are using anything citrus beware! those ingredients will begin cooking the fish if you are marinating so act quick. Do not be afraid to try different herbs, you would be surprised at how much the flavors change therefore giving you a multitude of ways on how to prepare it.
Ok...now on to the yummy recipe.

What you will need:
6 Tilapia fillets, no skin
Dill weed herb- dry
Salt and pepper
Extra virgin olive oil and butter
Lemon pepper or lime juice--- optional

Lightly salt and pepper (or you can use lemon pepper instead) the tilapia. Sprinkle dill weed on both sides making sure to cover all white areas but do not make it look like your front yard (and that statement will make sense when you are making this). On med-high heat coat a pan with the olive oil and with about 1/2 tablespoon of butter. As soon as its melted, place 3 or 4 of the fillets on the pan. Do not overcrowd the pan but if they all fit then put them all to cook at the same time. Now comes the tricky part... Do not touch them or flip them, let them cook until you see them start turning brown then flip them. It should not take longer than 3 minutes on each side. That will depend on how thick the fillets are. Once done, you can sprinkle some lime juice right before serving.

Veggie Time!

Today I will take the time to talk about veggies because let's be honest...we really do need to get all the nutrients that they have and the vegetarian movement is stronger than ever. When I first started my cooking classes while doing my first bachelors in hospitality management, I learned very basic things. How to chop, baking 101, how to be clean etc...and even though I already knew how to cook and experiment in the kitchen, I got to learn things that I consider very important in order to be successful in the kitchen. Among those basic skills there were several recipes that are soooo simple but oh so good that it would be horrible of me not to share them.

The recipe you see below, is one that I guarantee will be a hit. It is quick to make and it can be served as the main dish or as a side dish. Please note that you can substitute for whatever veggies you prefer, I just happen to like this particular combination which is actually the closest to Julia Childs version. Also, this is a french dish and the original calls to be seasoned with Herbes de Provence but that is not always available or affordable for all, so salt and pepper do the trick here. You can also chop the veggies, or slice them just like Pixar did in their animated film Ratatouille. Above all, I encourage you to try this recipe so that you can fall in love with veggies all over again.

Ratatouille
What you need:
1 can tomato sauce
1 zucchini
1 onion
2 green peppers
1 medium eggplant
2 medium tomatos
4 garlic cloves
Extra virgin olive oil
Butter
Salt & pepper to taste

Chop all ingredients into about 1 inch cubes. In a hot pot put in the following order: coat with just enough olive oil and about a teaspoon of butter (you want the taste of the butter, and the temperature of the oil together), then add the onion, zucchini, green pepper, tomato, eggplant and about 1/2 cup of water. Every time you add a veggie stir for 2 minutes before adding the next. Once the water goes in, stir for 5 minutes to allow it to steam and finish cooking the veggies. Last, add the tomato sauce and then salt and pepper. This goes perfect with plain white rice.

Enjoy!

To give or not to give...

A word on service. Ever since I was a little girl, I was taught a very simple rule on how to live my life. "Give whenever you can, and do not expect anything in return, give from your heart and give with love"- and those words have stuck in my soul until today. With that in mind I will share with you one of my favorite recipes that is a crowd pleaser and that I have only shared with my mom because I did not want to let anyone else know how to do it. I encourage you to make this for dinner parties because it somehow multiplies itself miraculously and trust me, there will be no left overs!

The recipe is Chicken Alfredo and no, it is not your usual alfredo and it has partial store bought ingredients to make it faster and easier. First a couple tips that will help you give this dish extra flavor and beautiful colors.

Pasta: tri-color rotini is my recommendation. When boiling it, make sure you use plenty of water and a big pot. MUST SALT WATER when boiling before you add the pasta and be generous, do not be afraid. The pasta will absorb the salt in all the right places. Also, do not overcook the pasta...and you are probably thinking how to heck does it get "al-dente" well, that depends on the amount of pasta. Al-dente simply means firm but not hard. In order to achieve this, if you are using a 12 ounce tri-color pasta box, boil for 7-8 minutes and that's it.

Chicken: if you like crispy brown  juicy chicken for this recipe do this extra step. After cubing your chicken breasts, heat a little olive oil and butter on high heat on a shallow pan. Place the chicken inside but do not overcrowd. Do not touch, let it "sizzle" just about 2-3 minutes, turn to brown all sides and put on a separate plate. ***The chicken will not be cooked fully so do not taste!*** Once done with all the chicken save that pan for the vegetable portion of this recipe. Why??? because the leftover chicken goodness will give the veggies another level of flavor.

Veggies: My preference for this dish is portabella mushrooms, red bell peppers and asparagus. However, I know not everyone likes those, so feel free to experiment.

What you need:
1 box of 12 oz tri color rotini pasta
1/2 red bell pepper, cubbed into small pieces
1 c portabella mushrooms chopped (do not wash, clean with damp paper towel)
1/2 c asparagus, chopped
1 bottle of bertolli alfredo sauce
1/2 c of bertolli tomato & basil sauce
2-3 chicken breasts (depending on size and on how much meat you want)
Parmesan cheese
salt, pepper, butter

How to make it:
Brown the chicken first and set aside. In that same pan add a little extra olive oil and butter, add the tomato & basil sauce, then the asparagus and stir for 7 minutes on med-high heat. Then add the red bell peppers, stir for another 3 minutes, and last add the mushrooms. You will see that the mushrooms will soften and turn a dark brown- that means they are done. Add the chicken and stir for about 4 minutes. Once this is done take of the heat and set aside. Boil the pasta, and add to the vegetable and chicken mixture and put back on the stove on med high heat. Add the alfredo sauce and stir. (add water to the sauce jar, shake and  pour into pasta, don't worry it will be absorbed). Add salt and pepper to taste. Turn off the stove, and to finish add plenty of parmesan cheese. If you are not serving this right away, when you re-heat it add a little milk. The longer the pasta sits the more it will absorb the sauce and the milk will help loosen the pasta.

You can serve this with a simple spring mix salad, and some garlic bread. Also, you can substitute the chicken for shrimp (skip the browning part of course). Enjoy!!! 

"Remember that the happiest people are not those getting more, but those giving more"
                   ~ H.Jackson Brown, Jr.

I am a carnivore!

OH the joy of beef! I am a carnivore yes I am. This will be one of many posts dedicated to this protein that I just cannot live without. With rice or pasta, by itself, in soup, or the day after...BBQ, ground, or on a stick you name it and I will try it. You see, in South America beef and pork are very popular and I must say that the taste cannot be compared to the beef we eat here in North America. However with a few ingredients and a little creativity you can make a crowd pleasing dish that will for sure be a hit. Beef can be tender if you treat it well or if you are willing to pay the price.

There are several tricks to tenderize which I will share one by one, but please remember to have patience because beef can be difficult to handle. There are also a couple of things that you should keep in mind when handling meat:
>Always cut against the grain, otherwise it will get tough
>Once you put it on the grill, or the pan, let it be! Don't start flipping it like a pancake, it will lose flavor
>When it's done cooking set it aside and let it rest before cutting it. If you don't do this, all the juices and  yummy goodness will run out.
>Anything you use that is acidic to marinade will begin to break down the meat, and that is why those acidic components help tenderize
>If you are not marinating and simply using salt and pepper that is fine, BUT make sure you pat dry the meat with a paper towel before you cook it. It will help brown it better.

Now, there are millions of different ways that you can prepare meat. My most basic advice when it comes to flavors is "think international." As in, think of flavors that are commonly used in international cuisine like cilantro and ginger. Also, try different cuts and different animals so that you can get familiar with how each tastes. Below you will find 3 marinades, one for pork, one with a little Mexican flavor and one with beer!
Enjoy!

What you need: <for pork>
1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon powdered cloves<<do not go overboard with this one..its super strong!
 Mix all the ingredients and marinade meat for at least 1 hour. You can store this up to a week in the fridge.

What you need: <Mexican style>

1/3 c cider vinegar

1/3 c white vinegar

1/3 c olive oil

1/3 c fresh cilantro, chopped

6 cloves garlic, minced

Juice of 1 lime

2 T cumin

1 T black peppercorns

1 T dried oregano

1 t salt

Marinate beef, lamb or pork for about 6 hours, poultry for 4 hours, and fish for 1 hour. This marinade should be made in advance at least 1 day so that the flavors can blend nicely.

What you need: <Beer>

2 c red wine

1 c of beer <preferably a stout for heartier taste>

1 small red onion, sliced

Juice of 6-8 limes

1/4 c fresh cilantro, chopped

1/2 t salt

1/4 t black pepper

1/4 t red pepper flakes

1/4 t ground cumin

Mix all ingredients and marinade meat for at least 1 hour.

The simple things in life!

What if we all just woke up admiring the simple things in life? Just think for one moment how so many take for granted the breeze, the grass, the beautiful sky, the laughter of babies, blooming flowers...the list is just endless! I believe that we have the power to do this if we set our minds to do so. For example, since I work in a hospital I meet different people every single day. That for me is an opportunity to learn something new, and most of all to give someone a little piece of the simple things in life. Therefore, I encourage you all to do the same and I know it may sound like an impossible task for certain personalities but just try it. Smile at strangers anywhere you go or simply greet people in the elevator (it's hilarious to see their reactions), and then at the end of the day think about how many smiles you caused, and pat yourself in back for those simple things in life.

Guess what? Food is the same way! It is time to stop being afraid of that weird looking vegetable in the produce department because it might turn out to be the yummiest piece of heaven you will ever taste. With that in mind I want to introduce you to a root that is dear to my heart- ginger. This weird looking "thing" is native to India and Asia and is well known not just for its particular taste but also for its medicinal effects. Many of you have probably had it and did not even know it because let's face it, sometimes we eat without even wondering: "what on earth is in my food?" Some of the foods that use ginger as an ingredient include: candy, puddings, jam, beer, wine, tea, chicken or beef satay and even in ice cream!

Trust me when I tell you a little goes a long way. Word to the wise- unless you really like super strong flavors take it easy with the amount you use. Also, do not, and I repeat, DO NOT try to peel with with a knife- it just won't work. Grab a spoon, and scrape off the skin- yes it is that simple, and until you feel comfortable I recommend mincing it very fine so that you do not have to chew on big chunks because the flavor will be intensified causing a wonderful discovery of a spice into a cough fest. Believe it or not, ginger is good for arthritis, indigestion, respiratory problems and even motion sickness. Ha! I bet you did not know that one...

Here is a simple and quick recipe for Thai salad dressing with our star ingredient for today-

What you need: T= tablespoon  t=teaspoon c=cup

3 T. rice vinegar (or white wine vinegar)
2 T. peeled and minced ginger root
2 T. fresh lemon juice
2 T. light soy sauce
2 t. Dijon-style mustard
salt and pepper
6 T. vegetable oil
1/4 c. Oriental Sesame oil
1 clove garlic, minced(optional)
2 T. snipped fresh chives (optional)

Preparation:

In  bowl, mix all ingredients except the oils, the garlic and the chives. Once combined adjust flavor with salt and pepper. Then slowly whisk in the oils until emulsified (fancy word for combined). To finish add the garlic and the chives. Makes 1 cup.

Thanks to Epicurean for this recipe...easy, simple, and fast!

Chocolate & Beer???

Yes...yummy, "melts in your mouth", sinful chocolate. What can I say? I just cannot think what the world would be like without it and yet my curves desperately tell me otherwise. So, what is it about this sweet treat that always seems to give us comfort? It is always there during heartbreak, when we are sick, when we have reasons to celebrate, as a gift, to congratulate, to show how much we love someone...the list just goes on and on. And who would have thought that the cacao tree which produces chocolate has actually been around for over 10,000 years and that thanks to Christopher Columbus and Spanish explorer Hernan Cortes we are able to enjoy this headache-curing, cramp-clearing, nature-made goodness! Oh how biased do I sound, because let's be honest, there are people in this world that actually do not like chocolate which is OK, but those who are allergic, my heart goes out to you.

Now, as I drastically change the route of this first post, let me introduce the second part of this blogs name. But first, I must clarify one thing. I love beer; I learned to brew it while I was at Florida International University completing my bachelors in Hospitality management and it is more than just a bitter taste in your mouth. It is the aroma of the hops, the time it takes to ferment, it is the perfect compliment to a juicy burger, and a refreshing drink on a hot sunny day. The reason why it is a major part of this blog, is because it opens the door for conversation and story telling. It somehow brings me back memories of wonderful happy moments in my life, and also of things I would like to share...but all in due time. A word of wisdom to you amateur beer brewing courageous people- experiment all you want but stay away from berry flavor beer.
Oh soooo not good at all!

So what on earth is a registered nurse doing blogging about food? Well, you see food is my first love. Don't get me wrong, I am a damn good nurse but my sanctuary is the kitchen. The satisfaction that my cooking gives people is priceless. To me, that is what makes the burns, the heat, the cuts and the many failed attempts making what is perfect to my standards, a mouth watering tiramisu all worth while. With that, I end this intro but not before I share a quote that perhaps some of you have read...


“If you never did you should. These things are fun and fun is good” ~ Dr. Seuss