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 :)
Tuesday, July 23, 2013
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!!!
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!!!
Wednesday, July 17, 2013
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 :)
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 :)
Tuesday, May 21, 2013
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!!!!
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!!!!
Wednesday, April 24, 2013
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.
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.
Wednesday, December 5, 2012
Hey Foodies!! It seems like so long ago that I gave you a recipe to try. Well I have an amazingly yummy milkshake for you to taste this holiday season.
They very thought of eggnog used to make me cringe, I never liked it. When I was little and my aunt would come over to my house around this time of the year, the first thing that she would ask for was a cup of eggnog... faithfully I was the one who had to pour it for her, the smell of it made me sick and it didn't look appetizing at all to me. For years I would never touch the stuff. I avoided it like the plague. LoL
It wasn't until about three years ago that I tried the thick yellow mixture for the first time. All of my preconceived ideas as to what I thought it was going to taste like were gone. This wasn't just any eggnog, it was a delicious milkshake; a beautiful medley of flavors, creamy butter pecan ice cream and thick eggnog mixed to perfection.
I call it the Christmas Cheer Milkshake because it will be sure to put a smile on your face
Here's what you'll need:
Turkey Hill or Breyers brand Butter Pecan Ice Cream
and
Eggnog
Directions
Get a large glass and fill it with 2-3 scoops of ice cream and then pour 1/3 cup of eggnog and mix it together until you get a thick consistency. Drink and enjoy
This will be the perfect addition to all of your Christmas dessert making this year
Bere felice!
They very thought of eggnog used to make me cringe, I never liked it. When I was little and my aunt would come over to my house around this time of the year, the first thing that she would ask for was a cup of eggnog... faithfully I was the one who had to pour it for her, the smell of it made me sick and it didn't look appetizing at all to me. For years I would never touch the stuff. I avoided it like the plague. LoL
It wasn't until about three years ago that I tried the thick yellow mixture for the first time. All of my preconceived ideas as to what I thought it was going to taste like were gone. This wasn't just any eggnog, it was a delicious milkshake; a beautiful medley of flavors, creamy butter pecan ice cream and thick eggnog mixed to perfection.
I call it the Christmas Cheer Milkshake because it will be sure to put a smile on your face
Here's what you'll need:
Turkey Hill or Breyers brand Butter Pecan Ice Cream
and
Eggnog
Directions
Get a large glass and fill it with 2-3 scoops of ice cream and then pour 1/3 cup of eggnog and mix it together until you get a thick consistency. Drink and enjoy
This will be the perfect addition to all of your Christmas dessert making this year
Bere felice!
Wednesday, September 5, 2012
Saurerkraut: That's An Aquired Taste
Hello Again!
This school year I have made it a point to try something new. First, I streaked my hair blue this summer (that was so much fun!) Second, I going 100% Authentic this semester (with the exception of special occasions). This means, no make up, and a wash and wear hair style. Third is what I am cooking in my kitchen now a days. I am going to try cooking some Indian dishes; which I am really excited about. Along with that, I will be making smarter eating choices; nothing too drastic but something like substituting a burger for a chicken sandwich or a turkey burger, substituting lots of lunch meat for a chicken spinach salad and soup, not so many pastas...(well we'll have to see. I'll have to ween myself off of starches LOL) No junk foods, no late night snacks, more veggies, and a lot of water. I preface all of that to say that along with the other choices that I am making for the year, I want to expand my pallet. I have never liked the smell of sauerkraut, or the look of it for that matter, but this afternoon for a late lunch I had a toasted turkey club with roasted red peppers and spinach with a side of sauerkraut and kielbasa soup (sauerkraut, potatoes, tomatoes, onions, and kielbasa in chicken broth) and it was better than I had anticipated it to be. I don't think that I'll be cooking with it a lot, but I may experiment in my kitchen with it and see what I come up with.
Oh yeah here's some other news I am planning on making my fried rice for dinner tonight. I have got to get these ingredients out of my mini microfridge! I'm cooking for a group of maybe 7-10 in my good friend Janay's apartment kitchen. I always refer to her as my Twin because we are a like in a lot of ways.
Shout out to all 10 of my followers! I hope that you all have tried at least one of the recipes, and if not please do so. I would love to hear from you about what you think of the dishes that I've posted.
COMMENT COMMENT COMMENT!
Buon appetito
This school year I have made it a point to try something new. First, I streaked my hair blue this summer (that was so much fun!) Second, I going 100% Authentic this semester (with the exception of special occasions). This means, no make up, and a wash and wear hair style. Third is what I am cooking in my kitchen now a days. I am going to try cooking some Indian dishes; which I am really excited about. Along with that, I will be making smarter eating choices; nothing too drastic but something like substituting a burger for a chicken sandwich or a turkey burger, substituting lots of lunch meat for a chicken spinach salad and soup, not so many pastas...(well we'll have to see. I'll have to ween myself off of starches LOL) No junk foods, no late night snacks, more veggies, and a lot of water. I preface all of that to say that along with the other choices that I am making for the year, I want to expand my pallet. I have never liked the smell of sauerkraut, or the look of it for that matter, but this afternoon for a late lunch I had a toasted turkey club with roasted red peppers and spinach with a side of sauerkraut and kielbasa soup (sauerkraut, potatoes, tomatoes, onions, and kielbasa in chicken broth) and it was better than I had anticipated it to be. I don't think that I'll be cooking with it a lot, but I may experiment in my kitchen with it and see what I come up with.
Oh yeah here's some other news I am planning on making my fried rice for dinner tonight. I have got to get these ingredients out of my mini microfridge! I'm cooking for a group of maybe 7-10 in my good friend Janay's apartment kitchen. I always refer to her as my Twin because we are a like in a lot of ways.
Shout out to all 10 of my followers! I hope that you all have tried at least one of the recipes, and if not please do so. I would love to hear from you about what you think of the dishes that I've posted.
COMMENT COMMENT COMMENT!
Buon appetito
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