A Salad So Easy, A Caveman Could Make It

I don't have a picture for this one, but I made a fresh and easy salad for our Halloween potluck today and it was a huge hit so I thought I'd share the wealth.
Sooooo simple. Corn kernels, cherry tomatoes cut in half, chopped scallions, diced avocados, a pinch of salt and pepper, olive oil to coat the ingredients and fresh squeezed lime juice from one lime. Just mix all the ingredients together and ta-da, you are done. I didn't put measurements (cups, tablespoons, etc) because you can make as little or as much as you want. It's very light and super tasty. Here's the crazy part...I kinda made up this recipe because they were flavors/ingredients I thought would taste good together. I was perusing the recipe section of the Martha Stewart website (so?) and pretty much that exact recipe was on there!!!! I felt so smart, and extremely pretty for some reason.
Have a happy Halloween boys and ghouls!

It's The Great Pumpkin Empanada, Charlie Brown!

I really put my foot in it this time guys. I don't wanna toot my own horn, but beep beep. As I said in yesterday's post, we are having a Halloween potluck at work tomorrow and I decided to make a few dishes. I came across this diamond in the rough while Googling pumpkin recipes and it's a keeper. I added my own touch to it, obvy.

Here are the players:
1 15-ounce can pumpkin puree
1 cup packed dark brown sugar
4 tbs cinnamon
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice (my own addition)
1/4 tsp pumpkin pie spice (my own addition)
2 15-ounce packages of refrigerated pie pastry (4 rounds total- I use Pillsbury)
2 tbs granulated sugar
2 tbs milk, cream or evaporated milk
flour for dusting

Preheat oven to 375 degrees. In a bowl, mix together the pumpkin, brown sugar, 2 tbs of cinnamon, salt, cloves, ginger and nutmeg. Unroll 1 pie crust at a time on a lightly floured surface. Take a 4-inch round cookie cutter (I actually used a martini glass) and start cutting out circles. You can re-roll the dough scraps to get the most circles possible out of it. Nothing goes to waste! Put a tablespoon of the pumpkin filling in the center of each circle and fold the circles in half over the filling. Press down the edges of the empanada with a fork and put on a baking sheet. With your finger, moisten the top of the empanadas with the milk and then sprinkle with a mixture of the granulated sugar and the remaining 2 tbs of cinnamon. Throw those bad boys in the oven for about 20-25 minutes or until they are golden brown. Like Katy Perry said, you can eat 'em hot or cold.

Corn Muffins With Rosemary

We are having a lil potluck lunch at work Friday for Halloween. I thought this would be a good idea to try some new fall recipes. Here's a fun semi-made one I conjured up.
Buy your favorite cornbread mix. Combine the ingredients together in a bowl as directed. Add about half a cup of frozen corn kernels (thawed of course or you can add fresh corn kernels if you want to scrape them off the cob yourself) and about 2 tablespoons of fresh or dried rosemary leaves. Really, you can eyeball the corn and rosemary and add as much or as little as you like. It's not rocket science.
Spray the muffin tin with cooking spray or use baking cups (whatever your preference is). Spoon them almost to the top of a mini-muffin tin or a regular size muffin tin (I used a mini-muffin tin). Then sprinkle a tiny bit of the rosemary on top so people know it's in the muffins.
Throw them in a 400 degree oven for about 10 minutes or until they are just starting to get golden on the sides.
Let em cool and enjoy!

A Crunchy Idea

When I was a kid, my mom would make egg salad with chopped celery to give it a nice, healthy crunch. When I got old enough to make my own egg salad, I found myself following in my mom's footsteps. Recently I have been playing around with the crunch factor and I found that not only does celery work, but so do chopped scallions. Also, if you decide to make a delicious sandwich with your egg salad, throw some alfalfa sprouts on there instead of lettuce to switch it up.
Yes, I am bossing you. In my next blog, I may sass you...

Whole Wheat Pasta With Broccoli and Chicken

I have a secret I'd like to share with everyone. Whole wheat/whole grain pasta tastes the same as regular pasta. I know it's hard to believe, but it's true. Not only does it taste the same, but it's better for you because it is not made with white flour. Humor me and give whole wheat pasta a whirl. If you find you don't like it as much as regular pasta, or not at all, you can punch me in the baby maker.
I was lazy today so I made a simple dish using some leftover chicken I had in the fridge.
First I boiled some whole wheat Rotini (you can use whatever pasta you like. Oh and add a pinch of salt to the pasta water to season it up a tad). While the pasta was cooking, I added chopped broccoli to the pot to make it fork tenderoni (If you add it to the same pot as the boiling pasta, it saves a step and an extra pot). Once the pasta and broccoli were done, I drained it, put it back in the pot and added my chopped chicken that I had leftover. I mixed in olive oil, a pinch of salt and pepper, a clove of smashed garlic and a bit of pasta seasoning from Trader Joe's. I plated it up and sprinkled fresh Parmesan cheese on top and ate it under 5 minutes. The great thing about this dish is you can eat it hot or cold.
Sorry the photo of this one isn't a bit clearer. I uploaded it after I ate it so I couldn't take another one. Sorry for your luck...

Dark Chocolate Chocolate Chunk Cookies With Pecans and Coconut

This gem came to me in Ralphs as I was shopping for ingredients. I saw a box of Pillsbury Dark Chocolate Chunk cookie mix and it caught my eye. All I needed was 1 egg, 1/3 cup oil and 3tbs of water and I was set...if I wanted to be boring. I racked my brain trying to think of what delicious additions could go into these cookies and then it came to me. Pecans and shredded coconut. So I start making the cookies per the directions on the box. Super easy, just combine the cookie mix with all the ingredients mentioned above. Once that was done, I added 1/2 a cup of pecan chips (they are smaller then chopped pecans) and 1/2 a cup of shredded, sweetened coconut. The batter smelled so good, I almost sat on my couch and gobbled it right up. I dropped rounded teaspoons of batter on an ungreased baking sheet (smash them down a bit or they will be poofy cookies as I learned with my first batch) and put 'em in my 375 degree oven for about 10 mins. After they were done baking, I took them out of the oven and quickly transferred them to a cooling rack (HIGHLY recommend getting one of these for baking. Helps the bottoms crisp up. You can get them at like Bed, Bath and Beyonce or Target).
Now I am sitting here 3 cookies in, drinking Throat Coat tea because my throat feels like a porcupine is hibernating in it, blogging about the recipe and watching Leave It to Lamas like a creep.

This just in: I burned my thumb and index finger on my right hand pretty bad picking up a chocolate chunk that got away from one of the cookies.

Ravioli and Asparagus = Delicious

Today's doctored up recipe: Ravioli with a side of asparagus

This one is super simple, somewhat healthy and about 90% pre-made.
Here's what I do...get a package of ravioli, any kind. I chose spinach and ricotta ravioli from where else, Trader Joe's (you'd think they were paying me for all the times I've dropped their name). Boil those bad boys up for however long the directions say. Once they are done, drain them and put 'em back in the pot. Then put a cheap tomato and basil sauce in a bowl and add any spices/ingredients you like. I added chopped garlic and oregano. Once that is mixed up, I throw it in the pot with the ravioli, turn the heat to low and let it just warm up the sauce. When it is done, throw a few of them on a plate and top with fresh grated Parmesan cheese (you can use the kind in the green can, but it's not as fresh and delicious).
Now for the asparagus. This is a healthy side dish that couldn't be easier to make.
Preheat your over to 350. Make sure you have a good handful of rinsed and trimmed asparagus (you should trim off the bottom end of the vegetable before cooking. It's waaaay too tough to eat). In one layer, spread the asparagus on a baking sheet. Drizzle with olive oil and give them a quick massage to make sure they are all covered. Then add a tiny bit of salt and pepper to season them up. Throw them in the oven for 10-15 minutes. You don't want them to be too overdone. Once they are cooked, put them on the plate right next to your ravioli and voila, you have a quick and delicious meal that looks way fancier than it is.

:)

Fat Doesn't Make You Fat, Sugar Makes You Fat!

Truer words have never been said. Maybe that's being a bit dramatic, but it's a sentence that is etched into my brain. It came from the celebrity trainer, Jackie Warner. I remember her saying it on her reality show, WORK OUT, one day and I have never forgotten it. She said nothing you put in your mouth should have more than 9 grams of sugar in it.
I don't have a new recipe today, but I figure food/recipe tips are just as exciting. If you must know, I heated up 4 Trader Joe's black bean and cheese taquitos for dinner and topped it off with 2 watermelon spears and 4 pieces of black licorice. I just wanted to share the wealth and let everyone know if you are trying to lose weight and/or be a healthier human, the first thing you should do is cut down on your sugar intake...unless you smoke crack. Then you should probably take care of that problem first because as Whitney Houston so eloquently put it, crack is whack.

Salad Tossing

Today's "recipe" is very Sandra Lee, Semi-Homemade. I can't take credit for making any of it from scratch, but it's an easy and healthy way to dress up a meal. I am a huge fan of Trader Joe's. I am probably there once a week picking out delicious ingredients to play around with.
One of my favorite semi-homemade meals to make is a doctored up TJ's salad. TJ's has a ton of pre-packaged salads. I'm not talking about bags of just lettuce (although they do have that as well). I am talking about full-on prepared salads. They are in the section with other pre-made items such as pizzas, sushi and burritos.
You can pick whatever salad you are in the mood for. They have Cobb, Greek, Chinese Chicken, Chopped Italian, and many others. Today I chose the Mozzarella & Tomato salad. It's pretty basic: lettuce, cherry tomatoes, little mozzarella balls, pine nuts, olives and a vinaigrette dressing.
What I like to do is put the contents of the salad in a big bowl and then add to it. Personally, I don't like eating meat that comes in pre-packaged salads so I will bake or grill my own chicken or turkey and then slice it up into the bowl. That way I can also season up my meat however I want. I also add garbanzo beans (very healthy and super cheap for a can), sliced cucumbers, scallions, a chopped up hard boiled egg and avocado. I can turn this little one portion salad into a protein-filled 2 portioner (yes I know that is not a word-suck it). You can pretty much add anything you like to a pre-made salad and call it your own. You can even doctor up the dressing that comes with it by adding spices you like or crushed garlic. Add a good handful of whole-wheat crackers or perhaps a cup of lentil soup and you have yourself a quick and healthy meal.
I'm easing into the recipes. I know this one isn't brain surgery, but sometimes it's not as easy as you think to take something pre-made and turn it into your own creation.
By the way, my camera is charging, so you guys don't get a picture of this gem. I am pretty sure everyone knows what a salad looks like though.
Happy eating jerks!

Popping My Maraschino Cherry

Hello world, or the 3 people who are reading this! I started a blog about 2 years ago but then got bored with my own stories, so I deleted it.
Then a few months ago I saw JULIE AND JULIA and got inspired to start over and write a food blog. For some reason though, it never materialized. I was going through a really sexy phase and was so focused that I think I just plum forgot about it.
Then today, my brother sent me his friend's recipe blog and I was inspired once again (by the way, I highly recommend checking his blog out at http://eatfreak.org/. He has some amazing recipes and is a fantastic writer).
The point of this rant is to prepare these United States of America for what is about to happen. A recipe blog that millions of other people have already thought of.
Every time I drum up a new recipe or doctor up an old one, I will write about it. Even if it's disgoosting, I will blog away. You should know the good, the bad and the ugly. I will also try to take some snapshots of each recipe from start to finish so you know what it should and shouldn't look like.
I love to cook and bake and kick and if I can pass on my delicious recipes to at least one person, I will be content.