Hey friends sorry I haven’t been posting lately, I’ve been cooking but not so much for myself. I’m having some stomach issues. But anyway for the Super Bowl I cooked for all my wonderful friends.
We had such a great time even though we crammed almost 20 people in our one bedroom apartment. We had a ton of game day snacks.
I wanted to make something yummy and pub like so I decided to make philly cheesesteak sliders since philly is basically our backyard here in south Jersey.
5 lbs of beef sirloin
1 32 oz container of beef broth
1 bottle of Italian dressing
French onion soup/dip mix
3 yellow onions
1/3 cup of worschestire
1/3 cup of steak sauce
3 bell peppers
About 12 torpedo rolls
Your choice of cheese
Put all of your ingredients in the slow cooker on low for 8 hours slice your steak, toast your rolls, drizzle that yummy marinade over your steak and peppers and onions and add cheese and melt it in the oven. Really that simple. Enjoy!
So blueberries were on sale this week so that’s my excuse for eating them everyday. I decided to make a blueberry lemon pound cake, I lightened it up by using margarine instead of butter, organic cane sugar, fresh lemon juice, whole grain baking flour, and lots of blueberries. There’s something about blueberries and lemon together that is the perfect combination the sweet and tart are such a great compliment to each other. Why did I make a blueberry lemon cake in February? It’s raining, cold, and dreary outside and I am beyond over this weather. Blueberry and lemon remind me of crisp warm sunny days and that’s what I’m dreaming about. So as I bite into this I can think about the sun shining and the warm wind and fresh flavors. For the recipe
1 stick of Margarine- 1/2 cup
3/4 cup of organic cane sugar
Teaspoon of vanilla extract
Juice of one lemon
Teaspoon of lemon zest
1 and 1/2 cup of whole grain organic flour
1/2 teaspoon of baking powder
1 cup of blueberries
Whip your margarine and sugar together, then slowly whip the eggs, don’t over mix or your cake will become thick rather than light and fluffy. Mix in the rest of the ingredients, I didn’t have a bread pan so I used a bunt cake dish spray with non stick spray and bake for 50-60 minutes and 70-75 minutes if using a bread pan. Enjoy ! 🍋
This recipe started off as a roasted veggie Lasagna and then I realized I used my tomatoes for the chili I made last week. So I had roasted veggies and ricotta and then I had some lemon and veggie pasta. Threw it all together and it was deliciouso.
I’ve always been a fan of the lemon and ricotta flavors. It’s light, creamy, and refreshing. This is definitely a great summer dish.
I have been obsessing over this Italian market by my Job because they have the best local produce, fresh meats, homemade cheeses and bread. It’s the best hidden gem I have ever found. Nothing like an authentic Italian market and local produce.
3 plum tomatoes
1 can of artichoke hearts
3 cloves of garlic
1 box of your choice pasta
1 container of ricotta (I used fresh ricotta from the market)
Juice of 2 lemons
Zest of 1 lemon
1/4 cup of Parmesan cheese
Salt and pepper to taste
1 cup of reserved pasta water
Fresh basil ( I didn’t have any but I would recommend it)
1/2 cup of olive oil
Cut your veggies and mince the garlic
Place them in a bowl and coat them evenly with olive oil, sprinkle of Parmesan, pepper, and Italian seasoning (I always salt my veggies after roasting them because if you salt it before it brings out the moisture) with tomatoes and zucchini if you salt them before it tends to get mushy.
Roast your veggies on a baking tray evenly spread out for about 25 minutes
Meanwhile, cook your pasta in salted water
Reserve 1 cup before draining completely
Add your ricotta, lemon juice, seasoning, lemon zest, parmesean, and the rest of your olive oil
Toss in your veggies and enjoy!
I made some baked chicken with mine. I marinated my chicken over night in Italian dressing and baked it in the oven for 20 minutes along with the veggies
I really hope you sang that as you read it, because I sang banana pancakes by Jack Johnson while making these hehe. We are Preparing to shovel our cars out today so I made hearty whole grain banana bread pancakes and French toast for my man. Dessert for breakfast is a must on Sunday’s or any day really. If you haven’t tried yet, I suggest you do. 100% whole grains and filled with flavor. You can use this mix for so many things, they even have a ton of recipes on their website which I can’t wait to try all of them! You’re also doing a good deed when you purchase their products because part of the sales goes to grizzly bear and wildlife conservation. Yay for animals and pancakes 🐻🌲🌳. Anyway to make these decadent pillows of pancakes you will need
🍌 1 banana
🍌 1 cup of @kodiakcakes mix
🍌 1 cup of vanilla @califiafarms almond milk ( you can use water but I think almond milk adds a nice flavor)
🍌1/2 teaspoon of vanilla extract
🍌 teaspoon of cinnamon
🍌 teaspoon of brown sugar
🍌 tablespoon (or more if you like) of chopped walnuts
Mix all of your ingredients, put em on your griddle or pans, sing banana pancakes, top with syrup and bananas and walnuts and enjoy every last bite!
We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!
This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.
You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!
1 can of white cannelloni beans
4 celery stalks
2 cloves of minced garlic
Medium white onion (I used red because I ran out of white)
1 32oz box of organic vegetable broth (feel free to chicken broth if you have that)
1 bag of spinach
1/4 cup of orzo
1/2 teaspoon of crushed red pepper
Salt and pepper to taste
1/2 teaspoon of thyme
Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market)
1 can of tomato paste
3 tablespoons of extra virgin olive oil
Dice up your carrots, celery, and onion
Heat your oil in the pot
Cook your garlic until it has a light brown color to it
Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes
Add your vegetable broth
Then add your tomato paste
Dice up your spinach and add to the pot to cook down
Drain your canolenni beans and add to the pot
Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
Add your spices
Let the orzo cook until tender
Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
Sit on your couch in a blanket and warm up to a cozy bowl of soup
Ahi tuna has to be one of my favorite meals/appetizers. I LOVE sushi and any kind with tuna is my go to. I always order tuna tartake and seared tuna out, and that gets so expensive. So I took it upon myself to attempt to make my own seared tuna. I was terrified to make it myself because I like it rare, but I did it anyway.
Here’s what happened. I ate this tuna stack at a restaurant and I honestly can’t remember where I had it, but I never forgot the presentation I fell in love with it. I’ve seen the shrimp stack before and I just think it looks so fancy and colorful. So I wanted to make it. I thought this was going to be so difficult but in all honestly it was SOOOOO Simple.
You can’t make a good seared tuna without putting it in a screaming hot cast iron pan. I just moved into my apartment not too long ago and we have an electric stove that I despise. I hate the coils because everything cooks so unevenly and then the oil or whatever you’re cooking with goes to one side of the pan and it drives me absolutely nuts.
Yeah with that being said I went out to this new cooking gadget store and bought myself a cast iron pan. They are the most amazing pans and I am thrilled to make more meals with it, so stay tuned friends.
1 tuna steak, make sure it is fresh and has a nice bright color to it
2 tblsp of olive oil
1/2 cup of cooked brown rice (or any kind you like)
salt and pepper to taste
For the sauce
1/3 cup of soy sauce
tablespoon of Siracha
1/2 teaspoon of sesame oil
1 teaspoon of rice wine vinegar
1/2 teaspoon of garlic
dash of ginger
sesame seeds for garnish
green onion for garnish
heat olive oil in a cast iron pan and get it screaming hot until you can see the steam.
season your tuna steak with salt, pepper, garlic, and ginger on each side ( do it to your taste)
sear your tuna for about 30-45 seconds on each side
dice your half of cucumber and avocado
cook and measure your rice
for the stack I used a rocks glass, but if you have a can you can cut it to make it work.
fill your rocks glass with some sesame seeds and then your tuna
the layer the cucumber and avocado
the pack the rice on top firmly
place on a plate and remove it slowly
mix all the ingredients for your sauce in a bowl and spoon it over your stack
sprinkle with sesame seeds and green onions and dig in!