Category Archives: Recipes

Jul 3 2013
eggplant sandwich

Eggplant Sandwich

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eggplant sandwich

 

I bought a gigantic eggplant from the store the other day. I bought it with no idea how I was going to cook it. I decided to try an eggplant sandwich, burger type thing. I did add bacon to it but it can easily be omitted to make this a vegetarian option. I liked it and my husband even enjoyed it! Now what to do with the rest of this thing, eggplant parm?

Ingredients:

  • toasted bun
  • 2 pieces of cooked bacon
  • sautéed/wilted spinach – little bit of oil and saute in medium heat until wilted
  • slice of eggplant
  • shredded mozzarella
  • some Parmesan
  • basil
  • tomato slice
Directions:
  1. Pre-heat the to oven 350°F
  2. Pour a  tiny bit of oil in a skillet on medium-high heat.
  3. Cook eggplant on each side for 2-3 minutes until it has softened.
  4. On a baking sheet, place eggplant slice, sprinkle some salt on it,  followed by bacon, then spinach and then both cheeses. Place either a fresh basil leaf or generous amount of dried basil on top of cheese.
  5. Place in the oven for about 7 minutes or until cheese is completely melted.
  6. Put tomato slice on the bottom bun and then place eggplant on top of the tomato.
  7. Enjoy! I served with sweet potato fries.

eggplant sandwich

Jun 17 2013
wedge salad

BLT Wedge Salad

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wedge salad

I had a BLT wedge salad at a restaurant the other day and loved it. It’s a fun new way to eat your veggies. I needed to make it at home. It is really easy to make too! Just wash and cut your head of lettuce into 4 pieces, sprinkle your favorite salad veggies and proteins around it, dress it and you’re done!  A wedge salad is also an easy way to wow your guests at your next get together! I like to serve it with salmon and a twice baked potato or biscuits.

Serves 4

Ingredients:

  • head of iceberg lettuce
  • diced tomato seeds removed, or cherry tomatoes cut in half
  • bacon
  • blue cheese
  • blue cheese dressing

Directions:

  1. Cut off bottom/stem of head of lettuce and then cut head into 4 equal pieces
  2. Cook bacon in skillet until and break into pieces.
  3. Put quartered lettuce onto four separate plates.
  4. Sprinkle the tomatoes, blue cheese and bacon around the lettuce.
  5. Cover in blue cheese dressing.
  6. Get your knife and fork and enjoy your wedge salad!

wedgesaladwedge saladwedge salad

Jun 14 2013
shredded chicken

Shredded Chicken Recipe

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shredded chicken

Shredded chicken is a very versatile food. You can cover it in barbecue sauce, taco seasoning or anything else you can think of; there are endless possibilities. This makes it a great meal starter and it’s super easy to make!

How I make shredded chicken:

Serves 1-2

Ingredients:

  • 2-4 chicken tenders or 1-2 chicken breasts, boneless and skinless
  • 1 cup chicken broth

Directions:

  1. Pour broth into a skillet that has a lid, bring to a boil.
  2. Reduce to a simmer and carefully place chicken into the skillet. Cover with the lid.
  3. After 4 minutes, carefully flip the chicken and cook another 3-4 minutes. *I found using tongs much easier than using a turner.
  4. Remove the chicken from skillet and place onto a cutting board. Discard the broth.
  5. With two forks, shred the chicken.
  6. Season as you wish.
  7. Enjoy!

shredded chicken

Jun 4 2013
pancake

Pancake Recipe with Applesauce

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pancake

Good morning! Pancakes are delicious and not particularly healthy with the butter and syrup added to it which is why I decided to make mine with applesauce and only a tiny bit of oil instead of a lot of oil.

Makes 6-8 largish pancakes.

Wet Ingredients:

  • 2 eggs
  • 1¼ cup milk
  • 3 Tbsp of applesauce
  • ¼ tsp of vegetable oil

Dry Ingredients:

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • large pinch of cinnamon

Directions:

  1. Whisk all the wet ingredients together
  2. In a separate bowl mix all the dry ingredients together.
  3. Add dry ingredients to wet and whisk until well combined.
  4. On a griddle or a skillet on medium heat, place a couple spoonfuls of batter.pancake
  5. Flip when the top of the pancake starts to bubble.
  6. Leave on for a couple of minutes to cook the other side.
  7. Enjoy!

pancake

May 31 2013
jack and ginger

Jack and Ginger Drink Recipe

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jack and ginger

I love ginger ale so I often try to find ways to include it in my drinks.

Jack and Ginger:

  • 3 ice cubes
  • 4oz oz ginger ale
  • 1oz Jack Daniels
  • 1 lemon wedge or 1/2oz lemon juice
  1. Mix them all together and garnish with lime.
  2. Enjoy!

jack and ginger

May 23 2013
bacon tomato grilled cheese

Bacon Tomato Grilled Cheese

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bacon tomato grilled cheeseIt’s no secret by now that I LOVE grilled cheese sandwiches. I probably should have a category just for all the grilled cheeses I have made. I made a bacon, tomato grilled cheese and ate with tomato soup and it was delicious. But how can you go wrong with melted cheese and bacon?

Ingredients:

  • 2 slices of bread
  • 1 slice Muenster cheese
  • 1 slice Colby Jack cheese
  • 2 pieces of bacon cut in half
  • 2 slices of tomato
  • butter

Directions:

  1. Fry up the bacon, I like to get it out of the pan something between limp but still cooked and so crispy that it crumbles easily. 
  2. Heat up the pan to medium heat
  3. Butter one side of each piece of bread
  4. Place one slice of bread butter side down onto the hot pan
  5. Put one slice of cheese followed by the bacon, then the tomatoes and then the other slice of cheese on the bread
  6. Put the other piece of bread on your sandwich, butter side up
  7. Flip the sandwich over, after the bread is a nice brown color on the bottom and the cheese closest to the pan is melted
  8. Remove the sandwich from the pan after the other side is brown and cheese is melted
  9. Enjoy!
*If it seems like your bread is browning before the cheese has melted, try turning down the heat and placing a lid over the pan for a minute to help the cheese melt faster. 
May 5 2013

Margarita Recipe

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Happy Cinco De Mayo!

I hope everyone is having a great Sunday. Enjoy a cucumber margarita or if you prefer a regular one try this margarita recipe, it’s for an individual drink:

Ingredients:

  • 2oz tequila
  • 2oz simple syrup, the recipe for this can be found on my cucumber margarita page
  • 2oz lime juice
  • ice
  • lime wedge for garnish

Frozen:

1. Combine all ingredients plus around 4 ice cubes and blend.

2. Pour into salted rim cup and garnish with lime wedge

On the rocks:

1. Pour all ingredients over 3 ice cubes in a salted rim glass

2. Stir to mixture

3. Enjoy!

 

 

Apr 23 2013

Twice Baked Potato Recipe

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twice baked potato

 

Twice baked potatoes are amazing. Enough said, here’s how I make mine.

Ingredients:

  • 4 potatoes, the ones that are good for baking not the red ones
  • olive oil to taste
  • salt to taste
  • black pepper to taste
  • 3-4 cloves of garlic, minced
  • 1/2 cup mixed herbs
  • 1 cup cheese of your choice, I do mozzarella
  • sour cream to taste
  • butter to taste

OR

  • 4 potatoes
  • salt and pepper to taste
  • 3-4 cloves of garlic minced
  • 1 cup cheese of your choice, I use cheddar
  • A lot of ranch dressing, to taste

Directions:

  1. Pre-heat oven to 400 degrees
  2. Scrub potatoes well, you need clean skins
  3. Pat dry with a paper towel
  4. Pierce with sharp object several times,  I use a fork
  5. Place in roasting tin or cookie sheet with a lip and drizzle with olive oil until potatoes are well coated, salt to taste
  6. Place tin on an upper shelf and roast for about 1 hour or until cooked, if you’re using a convection oven the time is about 40 minutes because it has a smaller small to heat up.
  7. While potatoes are in the oven, combine the rest of the ingredients to taste, set aside until the potatoes are done
  8. Carefully remove and cut each potato in half, lengthwise
  9. With a spoon, remove the potato flesh but be careful not to rip the skin and put into the bowl with the rest of the ingredients and mash until well combined
  10. Pile flesh back into the skins and return the potato halves to the roasting tin, sprinkle with cheese
  11. Return the tin to the oven for 10-15 or until the tops of the potatoes are light golden brown and cheese has melted
  12. Remove from the oven and serve immediately.
  13. Enjoy!

twice baked potato

 

 

 

Apr 16 2013
cucumber margarita

Cucumber Margarita Recipe

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cucumber margarita Cucumber margaritas are delicious and refreshing. I had my first one last summer on vacation and decided I needed to figure out how to make them at home.

Makes 2 large cucumber margaritas.

Ingredients:

  • 1 large cucumber, peeled and cut into small pieces, plus more for garnish
  • ½ cup fresh lime juice, I use this juicer
  • ½ cup 100% Agave tequila blanco
  • ½ cup agave or simple syrup (recipe at bottom of the page)

Directions:

cucumber margarita

1. Place all ingredients into a blender. If you’d like it frozen like I do, add about 10-12 ice cubes.

2. Blend until smooth, if frozen pour into cups and serve, if serving on the rocks, pour over ice through a strainer.

3. Garnish with a cucumber slice.

4. Enjoy!

cucumber margarita

Simple Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1½ tsp fresh lime juice

1. Place all ingredients in a small sauce pan on medium to high heat

2. Stir constantly until the sugar is completely dissolved.

3. Remove from heat and allow to cool

4. Store in the fridge

Apr 8 2013
ceviche

Ceviche Recipe

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ceviche

I love ceviche! It’s one of those fish dishes that got me on the road to liking fish and seafood. This is one of those recipes however where you don’t have leftovers because the acidity in the juices will continue to cook the fish turning it into mush. Whatever isn’t eaten should be thrown away which is why you serve it with other things like guacamole.

Prep time: How fast can you chop?

Cook time: ~ 40 minutes

Ingredients:

  • 1 tilapia fillet, chopped into small cubes
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1-2 chopped fresh seeded vine tomatoes
  • 1 chopped bell pepper, no color preference
  • 1/2 jalapeño pepper, chopped and 1/4 of the seeds (to taste, want heat? add more seeds! don’t like things hot? add only a couple of seeds)
  • Salt to taste
  • Cilantro to taste, stem removed and chopped

Will be served with:

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

ceviche

2.  Add cilantro and mix. Then add the salt to taste. The salt is to take some of the sweetness away from the lemon and lime juice.

3. Add the tilapia and mix well.

4. Add the lime and lemon juices making sure to throughly coat the fish. The acidity in the juice is what cooks the fish. Stir and cover with lid.

ceviche

5. Place the bowl in the fridge for about 40 minutes, stirring halfway between. The fish should go from clearish to white.

6. Enjoy! I like to eat my ceviche by scooping onto tortilla chips with guacamole on the side.

ceviche