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!

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!
        

Corn Salad

I love me some corn. Out of the can, grilled, in salads, in rice, even in dessert! It is a versatile little yummy, color popping, sweet or spicy under appreciated vegetable. In my opinion anyways... It is perfect for any BBQ because even if it doesn't go on the grill, it can travel as a side dish and in all honesty, I have yet to meet someone who doesn't like it. At least until now. Plus, it is used sometimes to make beer and Bourbon Whiskey..hmm I'm just saying!

Here is a quick simple way of making a side dish fit for any event.

Corn & Bean Salad

What you need:

1 Can of sweet low sodium corn
1 Can of Black Beans (seasoned preferably)
1/2 C of Red Bell Pepper Chopped
1/2 C of Green Bell Pepper Chopped
1/3 C Shallots Chopped
1/3 C Cilantro
1 Tsp of Minced Garlic
2 Limes Juiced
Salt & Pepper

Toss everything in a large bowl and let it sit in the fridge for a couple hours so that the flavors can marinate. You can add chili powder, chopped jalapeno and cumin for a different flavor twist. Also, you can adjust the amount of lime juice and cilantro- remember these are similar flavors and they can make it nice and bright.

~Enjoy!~

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!!