Blog Nostalgia

I have day off from my internship at Women's Elevation Magazine today, so I am updating both my business blog, Simply Ari and of course I have to write to you my dear foodies!!! I have a long to do list to complete by the end of the day, and although I am working on it, I thought it would be a good idea to retreat to my kitchen and cook myself lunch. Nothing fancy, an individual Red Baron deep dish pizza, and chicken and broccoli rice from a bag... college cuisine. I guess old habits die hard.  After cooking I put in an old favorite, Julie and Julia. I still love this movie and it brought back so many memories about why I started this blog in the first place...because I love to cook.

These are just random thoughts for you.

Savor and Spice Rice

Hello Hello Hello!!!

I have missed writing on this blog so much! I'm sorry that I have been MIA. Things have been so crazy with me. I graduated from college in May, then started wosking on music with my sisters, applying for graduate school programs and jobs all at the same time, so I've been kind of in a crazy head space. But I am back!!!

As I have mentioned before, when I get overwhelmed with life, my favorite place to retreat is my kitchen. Why? Mainly because there is no rush and everything is exact. It's such a peaceful place to be. It's a place where I can create and relax.

Last week was super hectic because my little sister was going to her homecoming and she wanted every part of the experience to be shared with my mom, our big sister and me. So we were super busy  trying to make that night for her as memorable as possible. After that though, the whole family including our dad needed a break. My family retreated to the bed, but I retreated to the kitchen.

I want to share a super simple but really yummy meal with you all. My family and I eat a lot of rice. It is our starch of choice LOL and rice goes well with just about everything.

I call this recipe: Savor and Spice Rice

Ingredients

1. 2 cups of Jasmine Rice
2. 2 eggs
3. 1/2 of l small onion (chopped)
4. 1/2 tsp of season salt
5. 1/2 tsp of garlic salt
6. 1/2 tsp of black pepper
7. 1/2 of 1 small chopped green pepper and red pepper
8. Siracha to taste
9. 3 tbs of teriyaki sauce
10. 2 tbs of grape seed oil

How to make:

In a rice cooker, pour three cups of water and pour in 2 cups of Jasmine rice and let that cook. Chop the peppers and onions and on medium low heat, sauté the vegetables in the grape seed oil. Once the onions are semi-translucent and the peppers are tender, crack and lightly scramble the eggs adding to the mix the salt, pepper and teriyaki sauce.  When the rice is ready, place two scoops in a bowl and add the egg mixture. Drizzle some of the Siracha sauce over top for spice and mix to taste.

Expanding My Pallet

I am a true foodie; which is one of the many reasons that I created this blog in the first place. I like to try new things and deviate from the foods that I normally eat. My everyday diet does not consist of a lot of red meat, however I do crave a burger every once in a while. Not a McDonald's burger but gourmet burgers from Ruby Tuesday's or Good Stuff in Washington DC...quality burgers with amazing flavor. Those burgers are great, but can often times leave you feeling groggy and at times maybe even sick if you eat them too fast lol. Well yesterday was a little bit different, I had a delicious burger from Ted's Montana Grill, and instead of a traditional beef burger, this was a bison burger. Never thought I'd try it but I'm glad I did...it changed my life.

My challenge to all you foodies out there is to try something new, it can't hurt :)

Update: Pan Seared Garlic Chicken and Green Bean Medley over Angel Hair

In my last post, I shared that I was having some trouble trying to figure out what I wanted to cook for dinner, but when I got into my kitchen I realized that when I don't have a plan that's when my creativity really kicks into high gear and I create some of my best recipes! The dish that I made that night was a hit with everyone, and that was a blessing.

Here's What You'll Need

6 chicken tenderloins or small breasts
1/2 pound of fresh green beans
Teriyaki Sauce
5 mushrooms
3 tbs of butter
1 medium sized onion
1 tbs of minced garlic
Angel Hair Pasta

Add to Taste:
- Black Pepper
- Garlic Salt
- Season Salt

How To Prepare:

Cube the chicken and season with the pepper, season salt and 2 teaspoons of the minced garlic in olive oil over medium low heat. Once the chicken is cooked, add the mushrooms and the chopped onion. Next, bring pasta water to a rolling boil  over medium high heat, then add the angel hair to the pot. Check the pasta periodically to make sure it does not overcook. Once the pasta is to your liking, drain and run cold water over it to stop the cooking. Put the pasta back into the pot and add the 3 tbs of butter, season salt to taste and pepper to taste. Mix together and add the chicken onion and mushroom mix. In a separate pan over medium high heat add olive oil, minced garlic the green beans, and teriyaki sauce to taste and let them cook for about 10-15 minutes or until they are soft on the ends and slightly firm in the middle. After they are cooked add to the pasta mixture. Fold everything together and serve hot!!!

Hope you enjoy!!!

Cooking Woes

Hello Everyone!

I know that I've been gone for a while things have been CRAZY busy at home, and surprisingly, my little sister has taken over my kitchen, so I've had no recipes to share with all of you.

Question:Have you ever had that feeling where you looking in your freezer or refrigerator and you are disappointed to see what's in there?

- I am currently in the same predicament; but I can't lose hope, I'm sure I'll find something to make...I'll just have to be more creative with the menu.

I'm thinking pan seared garlic chicken and spicy sautéed  green beans over pasta.

Well I've got to get cooking, but I'll post the recipe once the meal is complete :)

Surprise Your Pallet

I'm finally back in my Kitchen and it feels so good. I've so missed cooking. Now that I have started a new chapter in my life as a post grad student, while I look for work and wait to hear back from the graduate program to which I applied, I figure I can keep myself busy in the kitchen; cooking dinner for my family and creating new recipes for you all to try.

I like to surprise my pallet and try healthier alternatives to the dishes that I love the most. I do subtle substitutions like little to  no butter, more olive oil, more fresh veggies instead of frozen ones, wheat over white, and little to no salt. I promise you won't miss out on any of the delicious flavor that we all crave.

Here's A Recipe that I think you all might enjoy:

Spicy Roasted Tomato Wheat Pasta:

This is a fun twist on regular speghetti

Ingredients:

- wheat pasta
- Classico Fire Tomato and Garlic Pasta Sauce
- Spicy Italian Sausage
- Turkey Bacon
- 1 small onion
-  1/2 tsp Cayenne Pepper
- 1/2 tsp black pepper
- Sharp Cheddar (optional)
- 2 tbs of butter
-1/2 of garlic salt

How To Assemble:

Boil water with 2 tbs of olive oil in a pot for the pasta over medium high heat. When the water is at a rolling boil, add the wheat pasta and cook until pasta is tender. Start boiling the spicy Italian sausage over medium high heat and cover the pan for about 8-10 minutes. When the sausage is beginning to brown, lower the heat but do not turn it completely off. When the pasta is cooked through,  remove from heat and place it in the colander while running cold water over it to stop the cooking. Place pasta back into the pot adding to it the 2tbs of butter, 1tsp of garlic salt, and 1/2 tsp of black pepper. Put pasta back over low heat to warm the seasonings together. Let pasta sit. Next, pan sear the  now boiled spicy Italian sausage with olive oil and chop. When the meat is browned, add to the wheat pasta.  Then cook two strips of bacon in the now seasoned olive oil pan and cook with the chopped small onion. Season the bacon-onion mixture with black pepper, Cayenne pepper, and a dash of garlic salt. When the bacon is fully cooked, add to pasta.  Mix in the pasta sauce over medium high heat and stir everything together. When the heat is evenly distributed through the food, plate and serve hot melting the cheese over top.

Hope you enjoy the meal

Please don't forget to COMMENT, COMMENT, COMMENT!!!!

Cooking Hiatus

Hello Foodies!!!

I'm sorry that I have not been on here in such a long time. School has been very chaotic. Senior year of college is NO joke! I am excited to report that I will be graduating in 18 days, which means that I will be home and back in my kitchen, creating new recipies that I can share with all of you wonderful people.

I'm trying to live a healthier lifestyle, more greens, more protein, and a occasional devulgance into yummy desserts...mainly smoothies, frozen yogurt, rice krispies, and a sliver of delicious cheesecake... I'm getting ahead of myself. LoL

I made this new salad and I want to share the recipe with you. It's super easy to make and so delicious. I call it my "Pop Of Spring Salad"

Pop of Spring Salad

Ingredients:
- Fresh Spinach or Mixed Greens
- Sliced Green Peppers
- Black Beans
- Red Onions

Dressing:
-Raspberry Vinaigrette

Directions:
Mix the salad lightly with the raspberry vinaigrette and serve right away.