Tag Archives: delicious

Parsley-Mint Sauce!!!

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This sauce is seriously delicious. My mouth is watering as I type away. It’s green, fresh, delicious, healthy  and simple. You can pair this sauce with pretty much any type of meat or seafood you like. It adds an instant burst of flavor to any meal. My family LOVES this sauce! Last night I paired the sauce with macadamia crusted tilapia, sautéed corn and skillet potatoes. It was super yummy (I’ll post the tilapia recipe at a later date).This is also something you can make ahead and always have on hand in the refrigerator or freezer. Enjoy!

Ingredients

1 1/2 cup fresh parsley

Handful of fresh mint

2 chopped scallions

4 cloves garlic

juice of 1 lemon

3 tablespoons of honey (give or take)

pinch of salt

1/2 cup olive oil

1/4 water or white wine ;)

***Literally throw all of these ingredients into a blender and pulse until its a creamy sauce. Delish! ***

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Avocado Toast!

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I recently picked up a copy of Gwyneth Paltrow’s  new book “It’s All Good”. It features awesome healthy recipes and little tips to help you organize your pantry and refrigerator. I fell in love with the “recipe” for avocado toast. It’s super easy, super healthy and super delicious. WIN WIN WIN!!!

I just had to share it with you guys! Try it and let me know what you think. Enjoy!

Ingredients 

A slice of your favorite bread

half of an organic ripe avocado

1 tbs Vegenaise (vegetarian mayonaise alternative. it’s just better for you overall)

sprinkle of Vege-Sal (see photos)

sprinkle of pepper

Directions 

Toast your bread. Spread the Vegenaise on the bread and place your sliced avocado on top. Sprinkle with the Vege-sal and black pepper. Devour the deliciousness that you just created.

It sounds so simple and boring, but it is truly satisfying and yummy. I hope you like it!

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10 Minute Pasta !

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Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe  using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 

2 handfuls of cherry tomatoes(halved)

1 small shallot chopped

3 cloves of chopped garlic

handful of FRESH basil chopped

a sprig of fresh rosemary

3 tablespoons of butter

3 tablespoons olive oil

a pinch of salt

1 package of Capellini pasta

Parmigiano Reggiano (to taste )

Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy! DSC01526 DSC01527 DSC01529 DSC01533 DSC01537 photo

24 Til’ 24

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So… I’m turning 24 in exactly 24 hours! I can’t believe it. I’ve learned so much this past year. I’ve some how grown to feel comfortable with myself/ in my own skin. I think it has something to do with motherhood and realizing that I can’t control every situation and everything that happens. I’ve become a go with the flow kind of gal… somewhat. The small things make me happy now. A baby giggle, a smile, a hug, dinner(while watching our favorite show during Riley’s nap time) and  prayer with my husband. Those are the things that truly bring joy into my life at this point. I’ve had to change my career path over the past couple of years. I am completely at peace with that decision and feel like i’ve found my way now through a lot of prayer and a lot of living in the moment and enjoying what God has placed in front of me. At this point being able to cherish the priceless moments with my little family is the best birthday gift I could ask for and I am so grateful that I get to do that. It’s going to be interesting to see what 24 has in store for me. I’m ready for ya so BRING IT ON!

We celebrated a a little early since Stephen has a game on my actual birthday. We went to my favorite restaurant… wait for it… OSHA THAI on 2nd street in San Francisco. I love that place. We definitely over ate and I have no problems with that. We had bacon wrapped scallops, crispy calamari and ahi tuna for appetizers. For dinner we had Kurobuta pork belly, crab fried rice and a land and sea mix of sea bass and filet! Oh and sangria to drink!!! Needless to say after all of that I was stuffed (and still am). I ALWAYS have room for dessert though. I actually look at the dessert menu before the actual dinner menu (anybody else do that?!). I had a chocolate soufflé with thai tea ice cream for dessert. I ate it so fast that I forgot to take a picture! I want to thank my husband for making me a happy lady and taking me to my favorite restaurant tonight, and also to Riley for sleeping through the whole meal! I’ve attached a couple of iPhone photos from the evening. Enjoy!

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Oven Roasted Brown Sugar Chicken

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This is a recipe  I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!

*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***

Ingredients

4 Chicken Quarters

salt and pepper to taste

2 tbsp butter

2 tbsp olive oil

1 tbsp chopped shallots

3 cloves chopped garlic

3/4 cup chicken stock/broth

1 cup low sodium soy

2 cups brown sugar

1 heaping tbsp freshly chopped ginger

Directions  

Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!

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My “Better Than Bacon” Bacon

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I am always looking for ways to spruce up our household favorites.This addictive to the bacon sends its over the top. I could eat an entire pan by myself! Try it and let me know what you think! Here’s the recipe… (comment below)

Preheat your oven to 450 degrees.

Align your bacon on a baking sheet

sprinkle with black pepper (1 tsp for entire pan)  and brown sugar( 1 tbs for the entire pan)

Bake for about 10 mins

VOILA!

This simple and delicious recipe will change your world when it comes to bacon. Baking it in the oven also reduces the splatter when cooking it! Yummy!

Enjoy!

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