Sweet Goodness

Hey Foodies!
I know it has been a long time. I want to thank you all for still rocking with me, as I continue to whip up tasty dishes in my kitchen.  The recipe that I am going to share with you is sure to be a nice addition to your dinner table. It is an unconventional twist to the sweet potato.  Growing up, I used to watch my mom and grandma make sweet potato pone at every major holiday family function. It is a staple side dish. I wanted to challenge myself to explore new ways to cook sweet potatoes without losing that certain something that we all know and love.  I went to a friends house not to long ago and she served roasted sweet potatoes and they were delicious! I modified her recipe a bit to make it more my own.

Here's What You'll need:

3 large sweet potatoes peeled and quartered
1 1/2 teaspoons of pink salt
1 tablespoon of raw sugar
2 tablespoons of extra virgin olive oil
1 to 2 sprigs of fresh rosemary


Here's What You'll Do:

Preheat your oven to 425 degrees. In a baking sheet, place a sheet of aluminum foil coat with non-stick spray. Arrange the quartered sweet potatoes on the aluminum foil, leaving some space between them. Drizzle the olive oil over the potatoes and coat them evenly. Then lightly coat the sweet potatoes in the pink salt and toss. Do the same with the raw sugar and toss again. Once the potatoes have sugar and salt on them, crush the rosemary needles in your hand (this helps bring out more of its natural flavor and is guaranteed to make your house smell AMAZING!) Sprinkle the now crushed rosemary over the sweet potatoes and place in the center of your oven rack. Cook them for 35 to 45 minutes tossing them periodically for an even distribution of flavor and browning.  Serve Immediately and Enjoy!

Bowl-O-Flavor

Hey Foodies!!!

So you know how when you get off of a diet or cleanse, you want to eat everything in sight? Well, that is exactly what my flesh wanted to do, but this summer I've really been focusing on the scripture that says, "your body is the temple of the Holy Spirit" ( 1 Corinthians 6:19). I want to keep my "temple" clean and healthy, and not toss out all of the good eating habits that I've adapted while on my cleanse; so I am preparing dishes in my kitchen that have lots of flavor, beautiful color, but little to no salt.

Today was my official first day off of my green smoothie cleanse. I didn't want to eat anything too heavy, rather, I wanted to ease my way back into a more balanced diet. For lunch I made a "Bowl-O-Flavor"

Here's What You'll Need:

Brown rice
Frozen Latino blend vegetables (corn, peppers, onions and black beans)
Shredded cheddar cheese
Shredded rotisserie chicken
Jalapeño peppers in the jar
Diced fresh tomatoes
Black pepper
Cayenne Pepper
McCormick Perfect Pinch Garlic and Herb SALT FREE seasoning
Minced garlic

Directions:

The nice thing about this dish is that you can make it as a single serving size or stretch it out to feed more people without too much hassle. Plus it's quick and easy.

Cook your brown rice as directed adding a little bit of olive oil to keep the rice from sticking (let it boil and then turn down the heat and cover and simmer for about 25 minutes) In a medium sized pan drizzle some olive oil over medium low heat and add a teaspoon or so of minced garlic. Then once the garlic starts to sizzle and the oil is more loose, add the frozen veggie mixture along with dashes of black pepper, the garlic and herb SALT FREE seasoning, and a little cayenne for some kick and mix together.
Once your rice is cooked assemble your serving bowl with the rice, the shredded chicken, the veggies, roughly chopped jalapeno peppers, a little cheese and drizzle some Siracha chile sauce for flavor and color. Pop it in the microwave to melt the cheese (1minute and 30 seconds) and enjoy!

Whipped

Hey Foodies!
Summer is just around the corner which means swimsuit season is almost in full effect. I don't know about you, but I want to be healthy from the inside out.
Who says healthy can't also be pleasing to your taste buds? I'm on spring break and I can't wait to get back into my kitchen and start whipping up some yummy recipes for us all to try.

This morning, I made an Energy-Boosting Green Smoothie that I'm excited to share with you guys.

Here's What You'll Need:
1 handful of washed, loose leaf spinach
1/2 cup of spring water
1 Honey Crisp Apple sliced
5 Strawberries
1 tbsp of Chai Seeds
1 medium sized orange pealed and sectioned
a dash of Ground Cinnamon
a dash of Ground Ginger

Step-By-Step Directions:

In a Nutribullet, add the washed loose leaf spinach about 5 cubes of ice and the water and blend until smooth. Then add the additional ingredients: apples, strawberries, orange slices, chai seeds ground cinnamon and ground ginger and blend the mixture together (add more water if needed, if the mixture is too thick).

Drink and Enjoy! I promise, you won't even miss the sugar!

Rustic Chicken Salad

Hello My Beloved Foodies!

Over the past week, I have been whipping up unique and delicious (if I do say so myself) that are super healthy and really flavorful. My mom and I decided that we were going to fast from STARCH (bread, pasta, chips, French fries, and rice), and adjust our diets to a green and protein lifestyle for (10 days). Now, if you all know me, you are well aware of the fact that FRENCH FRIES are my guilty pleasure, so initially this was VERY hard for me; but like any diet the first 3 days are the worst. Eventually though, I got to be more creative with the meals that I was making for my mom and me and any time I get to be in my kitchen and challenge myself with new recipes, I am all for it. So I have been making a lot of  simple breakfasts, Green Smoothies and different types of salads.

Here are a few examples:
Parmesan and Turkey Bacon Bits a top Lemon Pepper Asparagus with Eggs
Tuna and Tomato over mixed greens
Pesto Shrimp over mixed greens
Warm tomato and onion salad a top Chicken Breasts
Spiced Almonds
and Green Smoothies (spinach/kale, with a varying combination of strawberries, peaches, apples, black berries and chai seeds)

As Autumn approaches, I wanted to create a healthy, flavorful and hearty dish with little to no fuss. So I went into my kitchen and started creating...and came up with a new Chicken Salad Recipe!

Rustic Chicken Salad:

Here's What You'll Need:
A handful and a 1/2 of raw almonds (chopped)
1 tbsp of Grapeseed oil
1 tbsp Cayenne Pepper
1/4 tsp of Minced Garlic
1 tsp of black pepper
1/2 of a Honeycrisp Apple (fine rough chop)
1 can of Chicken
1 tbsp of Kraft Mayonnaise
1/2 tsp of Season Salt
1/2 tsp of garlic salt

Directions:
Drain Canned Chicken. Then despense chicken into a small to medium sized bowl and set aside. In a small pan over low heat add the grape seed oil and almonds the and the minced garlic, cayenne pepper and 1/2 tsp of black pepper. Stir the mixture together for approximately 3 minutes and remove from heat. To the bowl of chicken that you have set aside add the mayo, season salt, garlic salt, and 1/2 of black pepper. Then add the finely rough chopped Honey Crisp apple and the spiced almond pieces to the bowl. Lightly mix together, chill (in the refrigerator for approximately 10 minutes) and serve!

Cooking Is My Escape

Hello Foodies,

My goodness it's been a long time. My apologies. I am in the throws of graduate school and I am also in the process of building my journalism brand, Simply Ari. Although my days and weeks seem to run into each other, I still find such peace and solace in my kitchen; creating recipes from scratch without the restriction of measurements.

Haven't really created any new recipes that aren't already here on the blog, but I am teaching myself how to make homemade soups and I want to try to dabble in making more Asian inspired dishes.

Have you tried any new recipes lately? I want to hear from you!!!

A Little Spice is Always Nice

Hello Foodies!
I know that I haven't been posting anything lately, but I promise I have not forgotten about you! I am in the throws of grad school, building my journalism brand and working on music with my sisters, but I still escape to my kitchen whenever my reality gets to be a little overwhelming. I love this blog and I appreciate all of you so much. I recognize that I have to do better!

With that being said, let's talk about the latest food trend:

The Fall Season is where chef pull out all the stops as it pertains to spices. The most recent trend is Pumpkin Spiced foods and beverages. They have pumpkin lasagna, pumpkin soup, pumpkin spiced cheesecake, coffee, cookies, ice cream etc. you name it, they have it! Now don't get me wrong, I LOVE a good pumpkin spiced latte every now and then but I think we are all a little pumpkin crazed lol.

As the weather gets colder though, I figure now is the perfect time to create some new recipes for November and December. Normally, I am not a big fan of popcorn, but I found a way to eat it that is really yummy to much on throughout the day and is super easy to make:

Ingredients:
1 bag of Skinny Popcorn
1/2 tsp of Cayenne pepper
1/4 tsp of McCormick garlic salt with parsley

Directions:
Pour the popcorn into an 8 oz cup
Add the Cayenne Pepper mix lightly
Next add the garlic-parsley salt in slowly
Mix together and enjoy!

I have few recipes up my sleeve and I will be sure to share them with you soon!

Healthier Me

Since the Lenten Season, I have been working on creating a healthier lifestyle for myself. I am eliminating white from my diet and eating more wheat. This has helped me to limit my intake on food in general and I have found that it  also makes me fuller faster

Here are some of my tricks of the trade

Like Snacks?

I have a really tasty recipe for you to try:

Hearty Trail Mix:

1 cup of dried cranberries
1 cup of cashews
1 cup of almonds
1/2 cup of dark chocolate chips

Mix everything together and enjoy!

Light Lunch Options:

Salads are the way to go! My favorites are:

1) Iceberg Berry Frenzy:

1/2 head of chopped iceberg lettuce
1 cup Sliced Strawberries
1 cup Blueberries
1/2 cup Pine nuts (could substitute with walnuts, pecans, or almonds)
1/2 cup of blue cheese crumbles
1/2 cup of raspberry vinaigrette


2) Spinach Red Onion and Black Bean Salad

1 cup of spinach
1/2 of a sliced red onion
1/2 cup of black beans
1/2 cup of raspberry vinaigrette

Try these recipes and let me know what you think!

Better Choices

This year for Lent I gave up all white starches. No white rice. No potato chips. No pasta. No French fries. No bread. At first the very idea of this was almost too much to bare, I thought to myself, "I am going to have to change my WHOLE diet!" Something that I wasn't sure I was really willing to do. What I decided to do instead is to change my diet from white to wheat. I want to be healthy and fit. I am determined to be comfortable in my own skin and I think that this is a great place to start. My curtailing what I cook and how I eat, I am finding that it is becoming easier to control my portion sizes and my appetite has changed. Lent is a 40 day commitment and it takes 21 days to form a habit. With the exception of the occasional French fry, and pasta, I am finding contentment in this new way of life. I hope that this new system is something that I stick to because the benefits that I am experiencing are amazing! I have more energy, I am more well rested, and I feel better internally. I think that with the combination of continuing on this wheat lifestyle and working out my end result will be successful.

Rocky Start To Going FLEX

I found a lot of great flexitarian recipes on Pinterest and I am excited to try them and share with you the ones that I like the best.

Today I had a fried egg sandwich with sautéed spinach and grilled onions on whole wheat toast. Sounds easy enough to make right? I think I may have used too much olive oil in my pan to cook the eggs because they tasted heavy and slimy... I think it's safe to say that I had a rocky start to going flex. Better luck next time I guess.

New Year, Better Ari

Happy New Year Friends!!!

2014 is here and I am excited about and expectant of an overflow of God's blessings in each one of our lives.
This year, I didn't make a New Year's resolution, but I am committed to being a better me. I have considered going on diets, I have worked out with friends and family, but those things never seemed to be long term. I went to the doctor's for my yearly physical this summer and after taking my temperature and checking my blood pressure the nurse asked me to step on the scale... that was my wake up call. I needed something to jolt me into taking more initiative as it pertained to living a healthier lifestyle and my recorded weight that day was just that. I knew I had to do something but I was unsure how to start. I prayed and sought the Lord for an answer and I came across something called Flexitarianism. For those of you, like me, who were not familiar with the term, a flexitarian is a "flexible" vegetarian. It is a more veggie based "diet" without all of the restrictions of being a full fledged vegetarian. To me the best part about this particular healthy living regiment is that meat is not completely out of the question. Fighting with the idea of NEVER being able to eat chicken again was something that haunted me in my sleep. LoL
Going FLEX just means that you eat less meat. Beginners start by having 2 meatless days and 26 oz of meat or poultry per week. The more advanced flexitarian has 3 or four meatless days and only 18 oz of meat or poultry per week. The expert flexitarian has 5 meatless days out of the week and eats 9 oz of meat or poultry per week. (http://www.webmd.com/diet/features/flexitarian-diet)

I am working on going Flex for the next 4-6 months. Which means that I'll have more recipes to cook, taste, and post!

This is my year of change and I am ready!!!

 

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.

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!

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

New and Exciting Ventures Await

Hello All!! Man oh man! I have so much to share with you guys.  I told one of my professors, who happens to be the Chair of the Communications Department at my school about the award that my blog received and he told me to send him an email of all of the "stuff" that I had been up to as of late. For those of you who may not know, I am studying to receive my BA in Communication Studies with a concentration in Journalism and Mass Communications. Anyways, I sent him a dissertation of all of the exciting things that have been happening for me, the biggest one of course was receiving the Liebster Award. He sent a reply back to me saying, and I quote, "Great work, Ariel! You are a credit to our department. I am so happy for you" He even posted my news to the Communication Studies Department's Facebook Page! Can you say free publicity? Hello!!! LOL All jokes aside though, it is such a humbling experience to be publicly recognized like this. I give all honor to my Lord and Savior Jesus Christ, who is my best friend. Without Him I am nothing, but through Him I can do all things (my bible tells me so).

Okay, I'm finished gushing for now. You probably want to hear about some of the new recipes that I will be whipping up right? Well I only have two in the works right now but I still want you wonderful food connoisseurs  to tell me what you think about them.

First up is a Roasted Red Pepper Meatloaf Sandwich. I just experimented with it today and it turned out so well! I had two pieces of whole wheat toast with mayo and meatloaf, elegantly garnished with roasted red peppers and pressed together in a panini grill. When I go home for Fall break, I'll try to post the full recipe on the blog. *If I forget, please remind me!*

The next recipe that I have for you is my Ginger Infused Fried Rice. Everyone has their own idea of what fried rice should taste like right? Well, my goal was to take a fairly simple recipe and really put a unique twist on the dish as a whole. My fried rice has shredded carrots, bean sprouts, mushrooms, scallions, chicken, shrimp,  eggs, a little sriracha sauce, homemade ginger oil, and teriyaki sauce. YUM!!! It's an eclectic group of ingredients that is going to taste like a party of flavor on your taste buds.  I'll post this full recipe on the blog too.

Many, many thanks again for reading, following, or visiting my blog; and for being a part of my dream. I really appreciate it.

I hope to hear from you soon. COMMENT, COMMENT, COMMENT!! I'd love to converse with you.