Fall has arrived?

It is a shame that here in Miami we do not get to see the seasons change...The only way we know fall has arrived is when Starbucks begins to sell pumpkin spice latte among many other scrumptious pumpkin derived heavenly concoctions. Luckily for me, I am surrounded by friends and family who appreciate all the yummy fall veggies and they do not mind when I start using them in my cooking and baking. Recently I had the pleasure of hosting a dear friends bridal shower who is slightly obsessed with all things fall/pumpkin so in her honor I made this wonderful lasagna. The original recipe came from the queen, Martha Stewart...But I added my own little spin on it and it came out super delish.

 

A girl can wish!!!

Veggie Lasagna

What you need:

1-2 C of your favorite tomato sauce
2 Tsp dried oregano
4 garlic cloves (use micro plane to turn into paste)
1 medium butternut squash and 1 medium acorn squash. Peeled, seeded, sliced about an inch thick
1 C baby portabella mushrooms
1-2 bags of spinach, trimmed and washed
1 (15oz) ricotta cheese
1 C Parmesan cheese
1 packet of Mexican blend shredded cheese
1 egg
1/4 Tsp ground or freshly grated nutmeg
9-12 no boil lasagna noodles
Salt and pepper
EVOO

How to make:

Preheat oven to 400 degrees. On a baking sheet, toss the squash, oregano, and half the garlic with enough evoo to coat lightly. Season with salt and pepper. Roast until tender, about 20 minutes, rotating sheet half way through.

In a large skillet, heat 1 tbsp of evoo over medium high heat. Add the remaining garlic and saute lightly for about 30 seconds. Gradually add the spinach and toss until wilted, about 4-5 minutes or less. Transfer spinach to a strainer and press to release liquid. When cool, chop and season with salt and pepper. In a large bowl, mix the ricotta, half of the Parmesan, the egg, and nutmeg until smooth. Add the spinach to this bowl and set aside.

Spray square baking dish with non stick cooking spray. Spread some of the tomato sauce in the bottom of the dish, line with noodles, break if needed to cover sauce but do not overlap. Top with some of the ricotta mix, then squash, and mushrooms. Repeat in that order until veggies are done.The last layer should be noodles and tomato sauce. Top with the Mexican cheese blend and the rest of the Parmesan cheese.

Bake on a baking sheet until golden brown, 30-40 minutes at 350 degrees (time will vary with different ovens, so keep a close eye). Allow to cool 10-15 minutes before cutting.

**You can add mozzarella, more of the Mexican cheese blend, or Parmesan in between layers as well for extra cheesy goodness. Also, you can make this is with Alfredo sauce...yes it is just as good!

~Enjoy!

Dinner in a snap!

If you have ever read my posts you know that I am a firm believer that everyone we come in contact with can teach us something new. Perhaps it may seem like some people have nothing to offer but even those not so nice encounters can teach us valuable lessons in life. Just the other day I exchanged words with someone, and mind you she had never met me but the second I approached her everything she had to tell me was 100% negative and angry. To her disbelief, the following day I had to not only speak to her, but care for her for my whole shift and I was determined to kill her with kindness. Come to find out she was coping because she was concerned about the outcome of some things she had going on and she was terrified of being in the hospital. Perfect scenario to take a moment and step back and see the picture from outside the box. This is why a lot of times I tell people that we should never judge and just take nice slow deep breaths...you just never know what others are going through.

So...with that said let's talk about food!!!
What to do when you have no clue?! Doesn't that sound familiar?? That is because it happens to all of all more often than not. You are home and you there's really no dinner planned out, you haven't thought of what to make, you don't want to go out to buy anything...Well I think that the following recipe can be put together in a jiffy and you probably have everything in the pantry already. I put this together a couple of days ago when I was asked to make something but hadn't defrosted anything. To my surprise, it came out soooo good I had to share.

WARNING: this recipe does NOT have exact measurements. But that is what makes it fun. IF you are afraid to do it like this, just go easy with the condiments so that you can adjust to taste.


Kitchen sink pasta:
What you need (give or take):

1/2 C of farfalle
1/2 C bow ties
1 C of macaroni *yes I used all three, I had a little bit of each in opened boxes so I just mixed them
1 C shredded mozarella
1/2 C parmesan cheese
1 C of diced tomatoes
1/2 C ketchup
1 C Sweet corn
1/2 C whipped cream cheese
1 Tsp Cumin
1 Tsp Dry Basil
Salt & Pepper

How to make:
Boil pasta and set aside (if you want it al dente, test it at about 8-9 minutes).
In a separate pot on medium high heat, add the tomatoes, cream cheese, ketchup, cumin, salt & pepper, and corn. Mix until cheese melts and add to pasta. Add the rest of the ingredients and combine well. Taste to adjust seasoning. If it is too dry, you add more ketchup, and a little bit of milk.


~Enjoy!

Give a little..or a LOT!

You know you do something right when people ask for more. So what can you give? Here is a thought; how many times do you bump into people randomly in the street, or at work and miss a chance to smile or simply say hello? That is your opportunity to give a little ...or a lot! I have recently experienced how a "hello" can change someones life and I must say, it has made me so incredibly happy I felt the need to make this special post so that others can be inspired to do the same. This particular person told me that a short conversation made all the difference on a really bad day, and that it was exactly what he needed to realize that perhaps there are good things in the world after all.

So I put it into practice at work in the past few weeks and the reactions vary from funny, to amazing, to simple gratifying. A lady in the elevator turned and looked at me like I was crazy simply because I had said "hope you have a wonderful day". When I asked what was wrong after my comment, she said "I have not heard anyone ever tell me that since I have been coming to this hospital", I looked at her and said "Remember this day, and please pay it forward."

With that said, I am about to share my version of a broccoli salad that was shared with me. I usually do not give this recipe but I am in a giving mood...Feel free to adjust the flavors, that is the beauty of this particular salad.



What you need:
1 bag of broccoli florets- defrosted
1/2 C of dried cranberries
1/2 C of raisins
1/2 C of peanuts
1 C of shredded cheddar cheese
1 small bag of bacon bits
White vinegar, sugar and mayo- for the dressing

How to make:
Combine all the ingredients except the sauce in a large bowl. In a smaller cup, add 1/3 C of mayo, 3 Tbsp of sugar, and 3 Tbsp of vinegar. Mix well, and taste. The catch of this dressing is to have a bit of tang, and sweetness to it. It should not be too runny or thick. You can add more of any of these 3 ingredients depending on what you like. Pour over the rest of the ingredients and combine everything well. You can serve this room temp, of you can chill it for about 30 mins in the fridge.

~Enjoy!

Heat Wave

Oh summer how I dread thee! This heat is just getting more and more out of this world each year... Tomorrow is a very important holiday but it is bittersweet for me personally. We arrived to the United States on July 4th 1992 with hopes of starting a new life. Unfortunately, our plans took a drastic turn one month later when hurricane Andrew hit Miami and we lost our home. 20 years later, we are not only on our feet but with a successful business and simply blessed with many wonderful accomplishments. It is almost hard to look back and realize all that has happened since, and how life throws many obstacles your way without mercy. The best part about such a bumpy ride are all the lessons learned and the hope for a better tomorrow.

With that said...what better way to celebrate than make a kick ass easy potato salad. This one is a crowd pleaser which I will be making soon for 70 wonderful nurses, doctors and staff from Miami Children's Hospital. Don't be afraid to tweak the ingredients, I guarantee that it will come out amazing.

 Red potato salad

What you need:

5-6 red potatoes, washed and cubed with skin on
1/3 C of bacon bits
1/2 C of Italian dressing
1/3 C of mayonnaise
1 C of sweet corn
4 Slices of ham chopped
1 C of shredded mozzarella
1 C of shredded sharp cheddar
Salt and pepper

How to make:

Pre heat oven 350 degrees Fahrenheit. Boil potatoes for about 6 minutes with salt and place in oven safe container. Pour half of the Italian dressing over the potatoes. Add the corn, ham, and cheese and toss. Cover with aluminum foil and bake for about 20 minutes until cheese melts and the potatoes feel soft when poked with a fork. Remove from heat and set aside. Mix the mayo with the other half of the Italian dressing and add a little cracked black pepper. Pour this over the potatoes and toss one last time. You can serve this hot or cold.

Tips: you can add shredded chicken or any other veggies you want. If you are going to pack this salad for a BBQ or picnic, wait until arrival to mix in the mayo and keep it cold.


~Enjoy!

Summer Lovin'

So now that summer has officially started, it is time to get the grill out and get creative! Of course that is if the rain permits it since here in Miami the word rain goes hand in hand with summer... A lot of people stick to the usual grilling of meats, chicken and veggies but there is so much more you can do. One of my favorites is grilled fruit and trust me when I tell you, nothing beats like that little char taste on a sweet juicy piece of peach or pineapple. It is ALWAYS about trying something new!

Here are some tips to keep in mind when getting ready to grill:
1. When using wooden skewers make sure to soak them for at least 20 mins so that they do not burn
2. Use tongs to turn meats, never forks! Those cause yummy juices to get out
3. Do NOT turn food too often, allow it to cook on each side slowly. Turning can cause breakdown and     loss of flavor
4. Make sure you pre heat the grill, otherwise food will stick
5. Be safe! Make sure you have sand, water, fire extinguisher at hand and that you are on stable ground
6. When you take the meat off the grill do NOT cut it right away, let it rest so the juices don't run
7. Make sure you clean the grate with a sturdy grill brush, do this right after you are done
    cooking otherwise it will be harder when it gets cold
8. Invest in a thermometer, this is the ONLY way to safely know if the food is safe and ready
9. Oil the grate before grilling with a vegetable oil soaked paper towel to avoid sticking
10. To add extra flavor to fruits, add cinnamon, sugar, and or melted butter

OK...so now on to the good stuff. Here is a very easy side dish that can wow crowds at your next grilling party. Please note- if you are allergic to nuts simple skip them.

Mango and Peanut Cole Slaw

What you need:

3/4 C of Mayo
2-3 Tbsp of Italian Dressing
1 (14 Oz) packet of plain coleslaw
1 Mango, cubed
1/4 C Cilantro, chopped
1/4 C Red onion, chopped
1/4 C Dry Roasted Peanuts
Juice of 1 Lime

How to Make:

Mix mayo and dressing in a large salad bowl. Add all the ingredients except the peanuts and lime and mix well. Place in fridge for 1 hour. Top with peanuts, and lime juice. Easy right???

~Enjoy!

I dig the smiles...

Life is made of thousands of little moments and a few gigantic life changing moments. The trick is to not only to remember those big ones, but to embrace and truly welcome the little ones. A simple "hello" towards the person in front of you in a line, or a "good morning" in an elevator full of people in dead silence, listening to a baby laugh, or simply sitting in silence outside on the grass and watching the clouds pass you by... all those I guarantee can make you feel fuzzy inside, and help you put some perspective into your life.

The reality is that we live in a fast paced world, and we let certain situations get the best of us when it should be the other way around. With that said, I am on a mission and I ask that you join me. Start with small goals like smiling at a stranger, or waking up and giving thanks for yet another day of life. Then move on to bigger and better goals.

In the meantime...Here is a simple and super yummy quick salmon recipe. You can serve it with any vegetable and pasta or rice...or roasted potatoes.


What you need:
1 Lb of salmon, cubed about 1 inch thick
2 Tbsp of water
2 Tbsp of low sodium soy sauce
1 Tbsp of freshly grated ginger
2 Tsp of toasted sesame oil
1 Tbsp of vegetable oil
1 Tbs of pistachio nuts, chopped.                 

How to make:

Rinse fish and pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, combine the water, soy sauce, ginger, and the sesame oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for 30 minutes, turning bag occasionally. (if you do not have sesame oil, you can sub for vegetable oil).
Drain salmon, discarding marinade. In a large nonstick skillet, heat the 1 tablespoon vegetable oil over medium-high heat. Add half of the salmon chunks to skillet; allow to cook at least 2 minutes and gently turn only once for another 2-3 mins. Remove from skillet and place on paper towels. Do the same with the rest of the salmon.Transfer to a serving dish and sprinkle with pistachio nuts.

A leap of faith!

Ever wonder why you are on this Earth?? Well for some reason that happens to me more often than normal and I cannot seem to figure out the answer. So instead of wasting time pondering I have decided to just find those things that fufill me as a person and just do them. No questions asked. I encourage you all to do the same, because if we live in the "what if?" instead of "doing now" then when we least expect it, life will be done and over with. No regrets allowed! Only...lessons learned.

For todays recipe I picked something that I fell in love with many years ago. I have made several versions of this, and I have tried the real thing during my trip to the UK but I can honestly say that this one is by far the most finger lickin'-seconds pls- version yet. I hope you try to make it, and share it with others at a pot luck or your next family dinner. Let me know how it goes!

Shepherd’s pie with a twist

What you will need:

2 Lbs ground beef, cooked and chopped in a food processor

1 Can sweet corn

1 Can red kidney beans

3 sliced and fried green plantains

Mashed potatoes: make enough for 6, add ½ cup parmesan cheese

1 Cup parmesan cheese (divided in half)

1 Cup of mozzarella cheese

½ Cup of Ketchup

½ Cup of Honey BBQ sauce

Salt & pepper

Sazon tropical (Badia brand)

½ Tsp Cumin

EVOO & butter

Guizo (tomato and onions, almost liquefied in a food processor)

How to make:

In a large pot on med high heat add 1 tblsp of evoo, and 1 tblsp of butter. When it begins to sizzle, add 3 good tblsp of guizo and cook for about 2 minutes.  Add the ground beef and in no particular order add the following: corn, beans, ketchup, bbq sauce, ½ tsp of cumin, ½ tsp of salt and pepper, 1 tbsp of sazon tropical. Mix everything well and cook about 5 minutes. Taste mixture and adjust seasoning. If you want it stronger in flavor you can add more cumin or sazon tropical but be careful because it can end up salty.

In an oven safe pan (like one you would use for lasagna) build your pie in the following order: first layer will be of the sliced fried green plantains. Scatter them evenly to coat the bottom. Then put the ground beef mixture evenly covering all the plantains. Third layer is the mashed potato, and lastly top with plenty of mozzarella cheese and a touch of parmesan for added flavor.

Place in oven to broil long enough to make the cheese turn golden brown.

Pasta for any night.

Some people dig rice...some people are all about pasta...some are anti carbs. Well in this house we like everything! From liver to salmon, to pork, and tripe; just like Andrew Zimmerman says: If it looks good, eat it! I think that is pretty reasonable, however I know a lot of people who think otherwise and that is perfectly fine. Not all stomachs were made to tolerate the many wonderful things the world has got to offer. But like I always tell those hesitant people I love...just try it. You just might be missing out on something totally delightful.

Lately in my house, we have been having more pasta than usual due a visitor who is staying with us for a little while. Today I made a simple and quick pasta recipe that I will guarantee to not only be a hit, but you all probably have all the ingredients already. You would be surprised how easy you can put a recipe together that does not need to have out weird ingredients.

What you will need:

16 Oz of cooked penne pasta
3/4 C of plain ragu red spaghetti sauce
1 C Parmesan cheese
1/2 C ketchup
1/2 C of chopped red bell pepper
1/2 C of chopped green bell pepper
1/3 C peas
1 cube of chicken bouillon
1/2 Lb of ground beef (cook in water first to get rid of grease, and grind in a food processor)
1 Tsp of oregano
3 Tbsp of guizo (in a food processor grind 1 small tomato and 1 small onion, this is the basis of a lot of my recipes)
EVOO
Salt and Pepper

How to make:

In a large pot drizzle about 1 Tbsp of evoo, the tomato and onion mix, the chicken bouillon and the peppers. Allow them to sweat on high heat for a few minutes. *When you hear them sizzle you are good to go! Add the meat, ragu sauce, ketchup, Parmesan cheese and the oregano. Mix well and cook for 3 minutes. Add the pasta and the peas. Combine everything well and take off heat so that it does not dry up before serving. Taste...add salt and pepper if needed. Should it not be cheesy of saucy enough, add more Parmesan or even some mozzarella and a touch of milk.

~Enjoy!

Leap Year!

Ah yes! What better day to blog than today. There is one tradition of this extra day that a lot of people got to know when the movie Lear Year came out. On this very special day in some countries like Ireland, Britain, Finland and Denmark women propose marriage to their significant others in hopes to have a "happily ever after" story to tell. Not in Greece though...apparently it is bad luck to marry on this day and many engaged couples are very careful to not pick this particular day for their wedding. Whether you believe or not, all I know is that a day like today deserves something sweet and yummy. 

As some of you who follow my blog know, I bake for American soldiers once a month. Last round, I had a wonderful co-worker and friend help me out and thanks to a small mistake in ingredients we ended up with a great recipe for rum raisin spiced cookies. Even though it may seem like a lot of ingredients, these are super easy to make and will for sure tingle your taste buds. So baking my friends!

What you will need:

2 C quick cook oats
1 1/2 C all purpose flour
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp ground cloves
1 tsp baking powder
Pinch of salt
1 C (2 sticks) sweet butter
1 C sugar
1 C light brown sugar
1 C raisins
2 eggs
1/2 C rum

How to make:

Pre-heat oven to 350 degrees. Soak the raisins in a cup with the rum and set aside.
Combine the oats, raisins, flour, spices, baking powder, and salt in a large bowl and set aside.
Beat the butter and sugars until smooth. Add to this mixture the eggs. Beat until blended. Stir in the dry ingredients.
Drop spoonfuls of the batter about 1 1/2 inch apart on baking sheets and bake for 12-15 minutes. I like to use an ice cream scoop to make sure they bake evenly. Allow to cool. Serve with vanilla ice cream or hot chocolate.

~Enjoy!

Orzo MIO!

Nothing beats being able to do something quick and healthy when you are on the go. That is the focus this month of February...not the cheesy-not-for-girls-like-ME yucky "Valentine’s Day"...Yes, I said it...I am one of those anti-vday gals out there who rather spend some time with family and friends rather than on an overpriced meal that I could probably make at home. And you know what? that just may be more fulfilling than anything else. May studies show that by truly enjoying the little things in life is what brings the most gratification to us and in turn our moods get a boost that is oh so good to the point where we feel better and ready to take on the world.

With that said, how about taking a little advice and putting things into practice. Yes, I know it may sound silly but you lose nothing by trying. Keep a mental note of all the things you are grateful for during your day and when you get home at night write them down and keep a journal of it. At the end of the week take a minute to look back and be amazed at all the cool little things that we take for granted and have the potential of giving you that warm fuzzy feeling inside.

I'm thankful for my followers! =)

Now..on to the yummy food!

Orzo Pasta Salad

What you need:

1 Box of Orzo Pasta

4 C Low Sodium Chicken Broth

1 Can of garbanzo beans, drained and rinsed

½ Can of Kalamata Olives, drained, sliced

1 C of Grape Tomatoes, halved

¾ C Feta Cheese

Salt and Pepper

Flat Leaf Parsley

Red Wine Vinaigrette (recipe follows)

Boil orzo with chicken broth (more flavor than water) for about 7 minutes. Drain and set aside in a large bowl. Add tomatoes, cheese, garbanzo beans, olives and mix well. Add vinaigrette and top with flat leaf parsley.

Red Wine Vinaigrette

What you need:

1/3 C red wine vinegar

¼ C fresh lemon juice

1/3 C honey

½ C EVOO

Salt & Pepper to taste

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Combine with orzo and serve room temp.

~Enjoy!~

Casserole in a Jiffy!

Hello 2012!

Nothing like starting a new year full of hope and plans to do great things. I had my list of resolutions ready since Christmas and I am very excited to be able to complete each one. This year I have 12, one for each month. Now I know it may sound a little OCD but fear of failure is NOT an option.... Life is too short and this year it's all about making a difference somehow and really just being happy. With that said- I am happy to report that I received a little note from one of the recipients of my home made cookies to an oversears military hospital. It feels fantastic to know that so many soldiers enjoyed themselves with goodies from back home. Thanks to my friends at Operation Baking Gals for making this happen. Totally worth all the baking hours! Please look them up and join us in this humbling experience.

Now the good stuff....

Here is a recipe that is so simple it will leave you wondering…how the heck?? Well, sometimes we need a little help from the store to put something together. This one is great for both a quick dinner or for a dinner party. You can also make it your own by adding more veggies or using cooked chicken breast, or turkey. You can even do it with whole wheat pasta to put a healthier twist on it. Try it! You won’t be disappointed…

Ham and Pasta Casserole

What you need:

One box of spaghetti – cooked

¾ c sour cream

1 (10oz) can of condensed cream of chicken soup

About 8 thick slices of ham (brown sugar glazed preferred)- cut in cubes

1 bag of Shredded Cheddar Cheese

½ can of Corn Kernels (add more if you want)

Parmesan Cheese

¼ c Italian Bread Crumbs

Lemon Pepper

Garlic Powder

How to Make:

Once the pasta is cooked, add the ham, the cheddar cheese, the corn, sour cream and the soup and combine well. If it looks too dry, refill the soup can with water and add to pasta. Season with lemon pepper and garlic powder to taste. Pour into a casserole-oven safe container, top with bread crumbs and as parmesan cheese. Cover with foil and bake for 20 minutes at 350 degrees. Uncover and broil on high for 5-7 minutes until golden brown.

Enjoy!