How to let it go..

Another month has gone by and we are only getting closer to ending this year! Like I have said before, every time I embark on a conversation with a friend, family or a stranger there is one thing I keep in my mind- this is a learning opportunity. With that said just today I had a conversation with someone that is struggling with something that we all struggle with at some point in our lives. Anger.

Now, you must be thinking "ugh, why talk about that?" But I urge to take a minute to read this and just let it sink in. People often act on impulse without taking into consideration who will get hurt. We are human and we all make mistakes. If there is one thing I have learned in life is that no person is ever worth carrying that anger inside your heart. Yes, it can be hard to forgive, but even if you never speak to that person again- the important part is healing the soul. There is nothing more sad than to see someone struggle with a heavy heart for years, so fight your inner demons, stop and let things go. Life is too short to live like that. I know, easier said than done...but how will you know that you can overcome that if you do not try?? ..Food for thought.

Here is a simple and different way to present mac'n cheese at your next get together. Play with the recipe, change the ingredients, but try the original first. It will not disappoint.

What you need:
1 Box of elbow pasta (I use the one that is made with veggies for extra flavor)
1 Cup of triple blend shredded cheese
1 Cup Parmesan cheese
1/2 Cup cherry tomatoes, cut in half
5-6 asparagus, blanched and cut into 1/2 in pieces
5 slices of your favorite ham cut into small squares
1/2 Cup milk
Italian bread crumbs
Cooking spray
Salt & pepper
Garlic Salt

How to make:

Pre-heat oven to 350 degrees.Cook pasta al dente (about 8-10 mins), make sure to salt the water. While it cooks, spray a mini muffin tin with the cooking spray and sprinkle each one with the bread crumbs. Mix both cheeses and add to drained past right after it is done cooking off the heat. Add the ham and season with garlic salt, and pepper (go easy with this stuff it can overpower the flavor). If you like it more cheesy you can add more cheese, if it is very gooey add a little of the milk to loosen it up. Use a tablespoon and spoon the pasta into each muffin space gently just to the top. Carefully place a piece of the tomato and of the asparagus on top. Sprinkle a little more of the bread crumbs on top and place muffin tin into oven for 10-15 mins or until the paste turns golden. Once you take it out of the oven let it sit for a few minutes before unmolding-- DO NOT skip this step, they will fall apart if you try to unmold too soon.
This dish will wow crowds..

~Enjoy!!!

 

 



Seeing through my heart.

As the show goes on so does life. People have walked out of my life leaving me with precious lessons. I have met new and interesting characters that have brought me smiles and cool experiences...but above all I am now seeing more through my heart as opposed to with my brain. You are probably wondering what on earth is this woman talking about? Well let's put it this way. In life we are exposed to many different things and we are the only ones who can control how we react. By choosing to see more with heart I am making it a point to stop allowing the negative and bad things/people around me get the best of me. Instead, I am trying to live with the olive oil mentality.

I often teach this little piece of knowledge to the new nurses on the floor I work for. Every morning, rub yourself with olive oil- so that all the bad things can slide off and not get to you. Instead use your heart to reach out to those who need it. At the end of the day, there is only so much we can control and then life simply takes over. It is too consuming to waste energy and time in the dark things- therefore I challenge you today to see more with your heart and to "olive oil" yourself every morning.

Now for some yummy quick and simple marinade- trust me you will want to try this one!

Ginger Steak

What you need:
4 (8 Oz) sirloin steaks - about 3/4 inch thick
2 Tbsp low sodium soy sauce
1 Tsp ground ginger
1 Tsp dried basil
1 Tbsp yellow mustard
1 Tsp lime juice
salt & pepper
1 Tsp butter
1 Tsp EVOO

How to make:
In a small bowl mix all of the ingredients except the butter and evoo. Apply this to the steaks making sure that they are covered on each side. Set aside for 30 minutes or more if you desire. On medium-high heat place a skillet and add the butter and the evoo. Once you hear it sizzle add the stake sand allow them to sear 5-6 minutes on each side (I like my steak well done--don't judge!). Allow it to rest for a few minutes before you slice it otherwise the yummy juices will escape.

You can use another cut of meat, I last made it with flank steak and it worked just as good. You can always duplicate the ingredients depending on how much meat you are making. Also, if you do not have fresh ginger use the powdered one- and be careful with the salt- mustard and soy sauce can go a long way. Serve this with a simple salad, baked potato or white rice.

 

~Enjoy!~

Bring on the heat...and the storms...and the rain.

Life is indeed beautiful. Every single day we have an opportunity to reach out to someone in need, or to simply enjoy the little things around us. Most importantly, the second we wake up we should set a basic goal- that is to learn from everything you do and everyone you meet. This is my daily reminder as July arrives. It is my main goal to living a whole year doing random acts of kindness (aka RAK).
How simple would life be if we focused on being more positive, humble, thankful and giving? I know what you are thinking- what about the reality of life? bills, problems, conflict? well let me just say the following: There will ALWAYS be someone somewhere who is doing a lot worst!...ALWAYS! So take a deep breath and join me by making little changes in your life. I guarantee, it won't disappoint.

What better way to enjoy the typical rainy/sunny bipolar Miami summer than to experiment with some Mexican food? A few years ago a dear friend gave me a book from Bobby Flay based on the food he serves at MESA Grill in Las Vegas. She very carefully left me notes on all the dishes they tried so that perhaps someday I would have the courage to make them. While I did not particularly make the ones she highlighted, I did make a few of the dishes from this amazing book and let me tell you, with a few adjustments made to cater to those who had them...every single thing came out delicious.

For you first timers, follow the recipe! Once you feel comfortable then make your changes and get creative.

Red Chile Honey Glazed Salmon
What you need:
4 (8 Oz) salmon fillets
1/3 C honey
1 Tbsp ancho chile powder (find this at whole foods)
1 Tbsp Dijon mustard
kosher salt and pepper

How to make:
Whisk the honey, powder and mustard, add salt and pepper to taste.
Season salmon with salt and pepper. Grill or cook salmon for 3 minutes on one side. Brush the top with the glaze and flip to cook the other side until a golden crust has formed another 3 minutes (be careful not to overcook it). As soon as you take it off the heat, add a little extra glaze.
**Don't like it too spicy? skip the ancho and use either 1/2 tbsp. of Dijon or 1 tbsp. of regular mustard.

Yellow Corn Pancakes
What you need:
1/2 C yellow cornmeal
1/2 C apf (all purpose flour)
1 Tsp baking powder
2 Tbsp honey
1 egg, beaten
1/2 C + 2 Tbsp whole milk
1 Tbsp unsalted butter melted
Nonstick cooking spray

How to Make:
In a bowl combine the cornmeal, flour, baking powder, salt and honey. In a separate bowl, whisk the egg, milk and butter. Add the dry ingredients to the wet ones and mix until combined. In a large nonstick sautee pan over high heat, spray with nonstick cooking spray. Drop batter by spoonfuls to make 3 inch mini pancakes. Cook until light brown 1-2 mins on each side. Work quick so they do not burn. This makes about 12.
**Lactose intolerant? use lactose free milk, works just as good as whole milk. Like more texture? use medium grind cornmeal.

Street Corn
What you need:
4 ears of corn husks removed
Butter
1/2 C Mayo
1 Tsp Chili powder
1 Tsp Garlic salt
Black pepper
1 Lime
Foil

How to make:
Rub butter on corn (do not oversaturate) and carefully wrap with foil. Place on baking tray and roast in oven at 450 degrees 20-25 minutes. When done, turn off the oven but leave the corn inside while you prepare the sauce.
Mix mayo, chili powder, garlic salt and black pepper. Using a grater, obtain the zest of the lime (about 1 tsp), and add it to the sauce along with the juice (1 tbsp or more if you like).
Take the corn out and carefully unwrap it, slather the sauce over...and allow it to melt. Serve with extra on the side.
**Go easy on the garlic salt, taste as you add to adjust.

~Enjoy!!

Summer has arrived

Now that I am back at work after a long 2 month of recovery post surgery, I can say that my year of RAK can now continue with more ease. If you have been following the posts this year, I made it a goal to try and do as many random acts of kindness as possible with everything I do. Some days are easier than others but overall it has turned out to be rewarding. It has also made me think why it is so difficult to see the good in the world, and how much people hesitate to accept that there are people who do want to help others without getting in return... This is not meant to be understood, I believe some people are just meant to give because it is in our soul to give to those in need.

The dreaded summer is here. Yes, I said dreaded...even though I have been living in Miami for 20+ yrs I still cannot get used to the heat combined with humidity that our summer showers bring. This ironically is what every single Miami-an loves about this city. Some of the good things I do enjoy about the next few months though is the changes in local foods, the NBA finals, fresh mangoes, avocados and school is out- which means no traffic- and that is sweet music to my ears. What else is good for summer? entertaining! .. So here are some simple quick yummy recipes to make that I guarantee will be a hit. The best part is that they will not take forever to be ready.

Get creative, change ingredients- this is the best way to learn your way around the kitchen and make it yours.

Brie en Croute
What you need:
1 Round shape brie cheese
Apricot jam or preserves
Sliced almonds
Dried cranberries and/or pomegranates
Pillsbury biscuits
1 Egg- beat, and add a couple teaspoons of water to make an egg wash.

How to make:
Open one container of Pillsbury dough biscuits and lay flat on a clean surface. You can put it directly on the sheet tray you will use for the oven- it will be easier as opposed to having to pick it up and transfer it. Spread apricot jam or preserves generously on top of the brie, sprinkle almonds, cranberries and pomegranates- you put as much or as little as you want. Fold the dough on top of the cheese gently, like if you are wrapping a gift. You can use a separate piece of dough to decorate as you wish. Brush egg wash on top of the whole cheese, cover all the dough. This will make it golden and crispy.
Bake for 15 minutes or so at 350 degrees. Keep a close eye for all ovens are different. When you see the color turn golden and some cheese begins to ooze through then it is ready. You can serve this with crackers, better right out of the oven. IF the biscuit dough is falling apart, gently press the edges together with your fingertips. Do not get frustrated if it is not perfect. It looks better that way.


Bean dip with a twist
What you need:
1 Can black beans, drained
1 Can chickpeas, drained
1 15oz tostitos medium chunky salsa (or any salsa of your choice)
1 C Mexican blend shredded cheese (or more if you want)
1 Can corn, drained
1/2 C Whipped cheese
1/2 C Sour cream
1/3 C bacon bits (optional)

 

How to make:
You can assemble this in layers starting with the beans, chickpeas, corn, salsa, bacon, cream cheese, sour cream and end with shredded cheese. I like to mix everything up to the bacon first. Then mix the cream cheese with the sour cream and layer it on top of the bean mix, ending with the shredded cheese. Place in oven and bake for about 10 minutes at 35 degrees. Then switch to broil to finish melting the cheese. Serve this with chips, my preference is with tostitos lime chips. It pairs very well with this dip.

Tips for entertaining:
Keep it simple. Use recipes that do not require a lot of cooking.
Think about outside temperatures. If you are hosting outside, be careful with mayo based sauces that can go bad- same with food.
Use quirky decorations- it does not have to match, use natural things like old jars, flowers etc..
Do not make things that will be bigger than mouth bites or too saucy. Minimize the potential mess and make it easy to eat.
Above all... have fun.

~Enjoy!

Free because of the brave!

Yay for Memorial Day…cookouts, beach, long weekend, drinks and fun under the sun... or is it?? I get that some people take this holiday as an opportunity to relax, but everyone should also take a moment and reflect on what this day really means. It should be a time to think about some amazing ideals that make up those brave soldiers who risk their lives for our freedom every day. Faith, family, duty, commitment, heroism, honor, responsibility…

 

So why are so quick to rush through life without thinking about the things that are the most important? It is so easy to forget how hard we work to get what we have. It is easy to go out and relax at a beach, or go on vacation but what about those in a dessert without a warm meal or those who cannot sleep because they are on duty making sure nobody gets hurt?

Did you know that a few years ago Congress passed the National Moment of Remembrance Act?  It asked Americans to pause for one minute at 3:00 p.m. local time and think about those who have made the ultimate sacrifice. So next Memorial Day- please make sure that not only this is done, but share that moment with your family and with those loved ones because those “fun” moments become a reality because of those soldiers fighting for us.

 

Now, on to the good food. You can use this as a side dish, as a snack or like I did as a healthy lunch. I recently went to this neat place called Robert Is Here- it is family run farm style selection of fresh fruits and vegetables, homemade jams, shakes and smoothies etc. Now I have all these veggies to use and that is how this recipe came about.

Veggies Gallore!

What you need:

½ C garbanzo beans

½ C sweet corn

1/3 C chopped of each: zucchini, squash, carrots, eggplant, red pepper, mushrooms

4 asparagus stems, blanched, cut into ½ inch pieces

1 Tbsp tomato paste

1 Tbsp EVOO

1 Tsp Butter

1-2 Tbsp of balsamic vinaigrette

Sea salt, pepper, oregano

 

How to make:

On a large sauté pan, allow the evoo and the butter to melt for a couple of minutes on med-high heat. Add carrots first- they take the longest to cook (sauté for 2 mins). Then add the remaining vegetables. Allow to sauté for 3 more minutes. Season with salt, pepper and oregano. Taste and adjust seasoning as needed. Last, add 1 tbsp of the vinaigrette. If it is too dry, add a little more paste, if it needs a kick add the second tbsp. of vinaigrette.

You can accompany this with mediterranean couscus- lunch in less than 30 minutes!

 

~Enjoy~

 

It came..and went! April that is...

The more you stop and evaluate your actions the more you can accomplish. This is true, and I wish people would do this. We all have the power to not only live happy, but to spread love and humanity to the world. I have come to realize that no matter how many hard things are going on in your life, there will always be someone who is in a harder situation. Each and every one of us carries a cross, and there are things that may be small or huge but we must learn to not only face them but learn from them.

I recently had surgery, and I have had a lot of time to reflect about everything and anything. Despite the fact that I had promised myself to do as many as one RAK (random act of kindness) daily, being limited due to mobility issues some improvisation had to take place. Regardless, I have been able to lend a hand- sometimes very successfully, sometimes not so much.

I wonder...why are people so guarded? The other day I went to a local coffee shop, and apparently someone had left without paying, I offered to pay and the cashier looked at me like I was crazy and would not let me. I told her, just to allow me to do it- and to pay it forward..but she just did not let me. We shall see what other anecdotes I collect on this journey. This will not stop me from trying to bring humanity into this world.

Until then, here is a fun way to use crescent rolls. You can do this with your kids, for a party, as a snack. Super easy and simple to do.
They can be salty or sweet...Get creative! There are gazillion things you can stuff them with.
Buy 2, because once you see how easy this is, you will want to make more combinations.

Italian inspired-
What you need:
Cherry tomatoes
Mozzarella
EVOO
Salt & Pepper
Additional: Italian spices, or just a little oregano

How to make: Chop cheese and tomatoes, sprinkle seasoning, and drizzle EVOO. place inside roll, roll gently so contents do not spill out. Bake according to container (this may vary depending on the brand you use)

For the sweet craving-
What you need:
Anything chocolate! Milk chocolate chips, nutella, marshmallows(mini), this one you can go crazy...you can even do peanut butter and jelly.Stuff it gently, and bake according to instructions.

 

Other alternatives:

As appetizers at a party: Cook cocktail sausages with your favorite recipe or just saute them in a little butter. Place 1 or 2, or chop them, add cheese (optional- mozzarella for melting factor) and bake.

Mini Brie bites:

 Cut small pieces of brie, spread apricot jam onto roll, place a piece of brie, and sprinkle sliced almonds and dried cranberries. Roll, and bake.

  

Enjoy...but most of all HAVE FUN!