Wednesday, September 9, 2015

Jambalaya - in 30 minutes!

Chop 1 green pepper, 1 med onion, 1 small zucchini and 2 andouille sausages - sauté on med high heat in 1 tablespoon olive oil for 3 minutes.
Add 1 cup of rice, sauté for another 2 minutes.
Add 1 can stewed or dices tomatoes, 2 1/2 cups vegetable broth, 4 chopped garlic cloves, 1 teaspoon celery salt and 1 tablespoon Cajun seasoning - I like "Louisiana Fish Fry" - stir well. Add in 2 whole chicken breast and cover. Simmer for 20 minutes. (Add more broth/water if neccessary.)
Slice 1 cup Spanish olives, chop 1/2 cup fresh parsley and femove the corn from 1 fresh cob (you can use frozen if you don't have fresh, but fresh is WAY good!)
Remove the chicken breasts and dice.
Add the diced chicken, olives, parsley and corn. Stir and cook for 5 more minutes.
I know the olives and corn aren't traditional, but they kick this up to a whole next level - A-MAZ-ING!
Hope you enjoy!

Wednesday, June 3, 2015

Paella for Nate's Birthday

Fresh clams, shrimp and scallops, chicken thighs, onions and peppers with a tomato and white wine broth and arborio rice. Served with a drizzle of extra virgin olive oil and crusty Italian bread.

It doesn't get any better than this!

Happy Birthday honey!!!

Saturday, April 4, 2015

Balsamic Grilled Tri Tip Skewers

TriTip is a great cut of meat, it is tender, takes a marinade well, and cooks in many different ways - in steaks, as a large piece of meat that can then be sliced or in small pieces.

Today, I decided on a simple Italian marinade - the kids and my dad LOVED it!

What you will need:
  • A TriTip 
  • Balsamic Vinegar
  • Olive Oil
  • 4-5 Cloves Garlic
Start with the marinade.
Smash the garlic cloves and toss them in a Ziploc bag.

Add in a few table spoons good quality balsamic vinegar and olive oli.

Slice the TriTip into small pieces, about 1" square, or 1" x2".
(Please excuse my finger in the camera....)

Put them into the marinade and add in some salt and pepper.

Massage the meat in the bag and refrigerate for a couple hours.

Pull it out and bring it to room temp, then skewer the meat. I just did one piece per skewer, as I was serving this as an appetizer, but you can do more as a main course.

Grill on a hot grill pan or BBQ.


Hope you enjoy!


Puff Pastry with Tomatoes, Swiss and Asparagus

The other night, my friend came over for dinner and brought a delicious savory tart with tomato, asparagus, cheese and basil - so I made my own individual sized version!!

Saturday, March 28, 2015

MMMMMMMM, Breakfast.....

I woke up this morning STARVING!
I opened the fridge,  went right for the good stuff, and made this super yummy breakfast:

Toasted rosemary sourdough bread smeared with herbed goat cheese, layered with 1/2 an avocado and a few slices of vine ripened red tomatoes. 
And a perfectly fried egg.


Admittedly, as soon as I took the picture,  I plopped the egg right on top,  cracked the yolk and dove in.

Perfect breakfast to start my day,  now,  yardwork!


Sunday, March 22, 2015

Monogrammed Wine Glasses

I went to my brother's house for dinner about a month ago and went to pour the wine only to find a measly 2 wine glasses in the cupboard. They were down to only 2 wine glasses! A travesty!! LOL! I think we all know how that goes..... "Why do we only have 2 spoons?? Who keeps throwing them away???" I know every mom has said that more than once!

My sister-in-laws birthday was coming up, so I knew EXACTLY what I was going to give her.

Handmade, monogrammed wine glasses!!!!

Sunday, March 15, 2015

Corned Beef Hash for 50? Ummm... OK!

I regularly take a pan and some supplies to work and cook myself breakfast. Usually, I'll take whatever we had for dinner the night before - some leftover quinoa or brown rice, along will some veggies, like asparagus, Brussels sprouts or mushrooms - I will heat them and top with a sprinkle of cheese. Then fry an egg and put that right on top. In my book, you can call anything breakfast if it has a egg on top!

And every time, I have co-workers saying "where's mine?" and "hey, aren't you going to share?" So, awhile back, on a whim, I said "I could cook corned beef hash and eggs for St. Patty's day" - our manager heard this and said he'd cover the cost if I cooked for the whole branch - so fast forward to today, I just finished prepping corned beef hash for 50 people.

I think it's time for a Guinness!