Fish Tacos with Pico de Gallo and Refried Black Beans

Fish tacos for some is a hard concept to wrap your brain around, but if you pick the right fish and the flavors they can be truly delicious.

They are also quick, fast, and not expensive (if you get a cheaper fish), the cost of my whole meal ingredients was under $10.

Shopping List:

1) Fresh Tilapia or Halibut

2) Flour Tortillas

3) Colby Jack Cheese

4) Taco Seasoning Packet or Salt, Pepper, Cumin, Garlic Powder, Paprika

5) 2 jalapeno peppers

6) 2 roma tomatoes

7) 1 small onion

8) Sour Cream

9) Can of Black Beans

10) Lettuce

11) Olive Oil

12) Cilantro

Optional:
Yellow, green or red peppers to add to the Pico de Gallo

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To Begin:

Dice up your tomatoes, jalapenos (for hotter leave in seeds for milder remove all), and about 1/2 of your onion. I am also adding a little bit of red and yellow peppers that I have. I like the sweetness it adds. Place in a mixing bowl, sprinkle cilantro over it and mix thoroughly. Set aside.

Open and drain your can of black beans. It can have some of the juice left but not a ton, place in a microwavable bowl, mash with a potato masher until they are about halfway mashed. Place in microwave for about 2 and a half minutes. Once done mash again more thoroughly.

In a skillet place a layer of olive oil on medium low heat. Let heat up about 5 minutes.

While letting the oil heat take out your fish and season with either the mixture of seasonings or taco seasoning.

Have a plate with a paper towel on it ready for the fish after done cooking.

Let the fish cook for about 3 minutes on each side (if using halibut and it is thick about 4). Be VERY careful flipping it and if you have a fish spatula that is the one to use!

Place on plate once done. Let it sit for a few minutes.

While waiting shred your cheese and cut up your lettuce. This would also be when you can warm your tortillas if you like, but I prefer not to because I find they rip more easily and I like filling mine up pretty full!

Then place fish in your tortilla and add your toppings of cheese, sour cream, lettuce and pico de gallo; even the refried beans can go on it if you like!

Enjoy!

Philly Cheese Steak Pizza

I know, I know, Friday night is pizza night, but this week because I wanted to do a meat pizza I had to do it tonight because of my Friday Lenten observance. But that doesn't make this pizza any less deserving of a normal Friday night (or any other night)!

Tonight I am using the leftover meat from my dinner on Tuesday, the London Broil Top Round so this will really cut back on my cooking time and uses my leftovers in a more constructive way then slowly moving towards the trash can. Which no one wants and even if a meal was good the first time sometimes multiples of the same meal are just BLAH.

SHOPPING LIST:

1) Roasted beef

2) 1 Onion (I am using red)

3) Green Pepper (small)

4) Provolone Cheese

5) Mozzarella Cheese

6) Pizza Crust

7) Basil

Optional:

Basil Pesto (I bought mine, but here is a quick and yummy recipe that you can use to make your own that I like)

or

Tomato Sauce

Mushrooms, I am.

However, neither is absolutely needed for this pizza

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To begin:

We are making this "deep dish" in a sense.

Get out a 9 by 9 or 10 by 12 pan and spray with cooking spray and sprinkle with flour or cornmeal.

Preheat oven to temperature of the pizza dough. (450 normally)

Cut up the green pepper and half of the onion into slices.

I am also using some of my leftover cut up baby portabella mushrooms also.

In a pan heat up about 2 tablespoons olive oil and then place green peppers and onion into it (and mushrooms if you like). Saute for about 5 minutes or until soft over medium heat. Seasoning with a dash of salt and pepper.

Slice up your meat very thinly.

Shred about 1 cup provolone (or you can get slices) and 1 1/2 cups mozzarella.

Roll out your dough but not as thinly as for a normal pizza and place in the baking pan, spreading it out so it covers the bottom and goes up the sides of the dish. If you have chosen to use a sauce spread it over the bottom of the crust.

Place your shredded provolone or slices over the sauce. Or on the bottom if not using a sauce.

Spread meat out over the cheese and then pour onion and green peppers over it. Sprinkle some basil over it.

Spread the mozzarella cheese over the top.

Bake for about 20-25 minutes depending on the pizza dough requirements and if the dough is looking done, it will take longer than making it normally. Mine took about 25 minutes.

Let sit for about 5 minutes.

Cut pizza into squares so they each have a side with crust. If you didn't put sauce on it, I always like some tomato sauce for dipping.

Joe also just pointed out it is a nice meal to enjoy with a nice cold beer. So enjoy! With or without a beer!

Pita Sandwiches

This is a childhood favorite of mine and to me seems to be the magic mixture of a sloppy joe and a soft taco.

This is a go to meal on busy nights due to the fact it can be made in basically 10 minutes.

Shopping List:

1) 1 lb ground beef/turkey/chicken

2) Heinz chili sauce

3) Sour cream (I use light)

4) Pita bread

5) Favorite kind of cheese (I am using Colby Jack)

6) Celery

7) Red onion

8) Any other sort of veggie topping you like; tomatoes, lettuce, olives, etc

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To begin:

Brown meat in a pan.

Once meat is browned pour in the whole bottle of Heinz Chili Sauce. Mix well. Turn heat to low, cover and let simmer while cutting up toppings.

While meat is simmering cut up veggies, shred cheese, set out sour cream, and cut pita bread in half.

This is like tacos in the sense that you put the meat in the pitas and then top with whatever toppings you like; but messy in the sense of sloppy joes because you WILL need a napkin!

Sure to become a household favorite as it was in mine growing up and even now as a grown up!

London Broil Top Round with Mushroom Sherry Sauce and Au Gratin Potatoes

Every man loves a good steak and this one is sure to leave your tummy full and your taste buds satisfied whether you are a man or not! This steak is not an expensive cut, which is nice on your wallet, but also has a great flavor which is what you want in a cut of meat.

The meat and sauce are quick and easy, but the potatoes will take some time, so be prepared to start them ahead of everything else.

And also just to forewarn you I am using part of my steak for my pizza on Thursday, so set aside some because these are two great dishes to do in the same week!

Shopping List:

1. 3 large red or russet potatoes

2. Top Round London Broil Steak (2 lb.)

3. Carton of mushrooms (I am using baby portabello)

4. Red onion (or shallots if you want to go all out)

5. Sherry

6. Beef Broth

7. Cream

8. Parmesan cheese

9. Garlic

10. Butter

11. Flour

12. Paprika

13. Worcestershire sauce

14. Thyme

15. Oregano

16. Rosemary

17. Cayenne pepper

18. Chives

19. Mustard Powder
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To Begin:

The night before I make this dish I tenderize and place my rub on the steak.
Worcestershire Sauce (just place on the steak separate from the rub)

Then mix and really grind together about 1-2 teaspoons of each:
Rosemary
Mustard Powder
Thyme
Oregano
Paprika
Salt
Cayenne Pepper

Rub well over the steak and place in the fridge.


Now like I have said the potatoes will take the longest so to begin set your oven to 375.

Clean and peel your potatoes.

Using a the slicing side of a grater thinly slice your potatoes and place them in a mixing bowl.

To them add 2 cups cream, 1 cup parmesan, 2 cloves minced garlic, salt and pepper, and about 2 teaspoons thyme.

Place in a casserole dish, sprinkle the top with chives and a little more parmesan.

Let cook for 40 minutes. TIP: While potatoes are cooking place your steak out on the counter. Cooking steak starting from room temperature makes it more tender and helps it hold it's juices better.

When the Potatoes are done they will need to sit for about 10-15 minutes and during this time is about what you what you need for the steak and sauce. But just in case it takes you a little longer I normally cover the potatoes just so they will stay warm until everything else is done.

Place the steak on a broiler pan and set the oven to broiler setting on high.
Let cook for about 7 minutes on each side.

Once finished place the meat on a plate and let sit. Take the lid off the broiler pan and set the pan with the drippings in it on the stove, on a medium high heat. In it place about a tablespoon of butter and let melt. Pushing it around to collect the steak leftovers. Place in it the 2 cloves of minced garlic, 1/2 cup onion, and about 1 to 1 1/2 cups mushrooms. Let saute for about 3 minutes.

Turn heat to low.

Then in the mixture place about another teaspoon of butter, 2-3 teaspoons flour and slowly stir in 1/4 cup sherry and 1/2 cup beef broth. Making a rue. Stir until it thickens. (taste to make sure no salt or other seasoning is needed). Take off heat.

At this point your steak should be rested and slice at an angle with the grain of the meat.

Place on plate and spoon the Mushroom Sherry sauce over the top. Add a side salad and you are good to go!

Mango Pizza

This is a yummy twist on pineapple pizza!

Shopping List:

1) Mango

2) Pineapple tidbits (canned)

3) Mozzarella cheese

4) Red pepper

5) Yellow pepper

6) Cilantro

7) Tomato sauce or BBQ sauce or Chipotle sauce (all taste good!)

8) Pizza dough

9) Red onion

Optional:

Chicken or Ham taste VERY good on it as well!

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To begin:

Preheat oven to dough's required temperature.

Roll out dough and place on baking sheet.

Place your sauce on the crust along with your chopped up cilantro. Depending on how much you like cilantro add as little or as much as you like. I normally add about 1/2 a cup just because I like it!

Then dice your peppers (you will probably need only half of each), mango, 1/2 cup of red onion. Place on pizza.

Drain pineapple. Place on pizza. If you are using a meat it the meat now as well.

Cover with cheese and a little more cilantro if you like.

Bake for time needed on the dough (15-17 minutes).

Enjoy!

Stuffed Spinach and Sausage Shells

This is such a yummy dish and while it is simple it will take you about 20-30 minutes to get together before letting it bake away in the oven. SO this is a dish that you could prepare halfway in the morning if you have time and leave in the fridge until the evening then finish it off. Or even prepare on the weekend completely and put in the freezer for a quick night meal(for those of you who are super prepared and organized-I am jealous and give you my respect!), but you will need to add about 10-20 minutes more on cooking time.

For this meal again I am using leftover meat and ricotta cheese from my calzones last week. So in a way it is a creative resourcing of leftovers. Which I always think is a good thing. It's not like you want to sit there and make one huge dish to eat over and over again, so this is a nice way to break up the food and not waste.

For the pasta shells also make sure to not over make, you can always save them for later, pasta lasts a really long time so don't just make the whole box if you don't need to. Like for just Joe and myself I will probably make 12 shells (mine aren't HUGE they are medium sized). So we can eat some tonight and then he can take some to work tomorrow for lunch (he is a leftovers fan if you don't remember). Or if you are wanting to make a ton of food for a dinner party this is a great dish to make all of the shells for, but if this is the plan I would also plan to make half without sausage in case someone doesn't eat meat, doesn't like sausage or just is picky. I am actually tonight going to make half meatless because for me Lent has started and no meat on Fridays!

Shopping List:

1) Pasta shells

2) Ricotta cheese (about 10oz worth)

3) Mozzarella cheese (I actually bought pre-shredded this time because it was cheaper than buying a block)

4) Italian sausage

5) Onion

6) Egg

7) Your favorite pasta sauce

8) Canned or two fresh diced tomatoes

9) Frozen Spinach

10) Garlic

11) Olive oil

12) Parmesan cheese

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To Begin:

Boil your pasta shells, rinse in cold water and set aside once finished.

Then once the shells are done preheat your oven to 375.

In a skillet place a tablespoon on olive oil and set on medium heat. Dice about 1/4 cup of onion and mince two cloves of garlic. Place in pan and let cook until translucent. Add about a teaspoon of each rosemary and marjoram; then salt and pepper to taste. Cut up your sausage (make sure to remove casing if yours has it!) into small bites. Make about a heaping cups worth. Place in skillet and let brown.

While sausage is browning defrost your spinach and drain until there is no liquid left in it.

Take the skillet off the heat once the sausage is done. Get out a large mixing bowl. In it place 1 egg, about a 1 1/2-2 cups ricotta cheese, 1 teaspoon basil and thyme and sage. Mix.

Then to the mixture add 1/2 cup Parmesan cheese, your spinach, and then your sausage and onions. Mix thoroughly.

Get out a large baking pan or if making less a smaller dish (I normally use a 10 by 12). Place a small layer of tomato sauce on the bottom of the pan.

Stuff the shells with the mixture; lining them up in the pan as you go. I REALLY stuff mine, no sissy stuffing for me.

On top place a thin layer of tomato sauce, your diced tomatoes and and sprinkling of mozzarella cheese and Parmesan cheese.

Cover with foil and cook for 30 minutes, then for the last 10 minutes remove foil to brown the cheese.

I hope you enjoy!

Gnocchi with a Vodka Cream Sauce and Roasted Vegetables

Gnocchi is one of my favorite pastas and is very simple to make and has a nice flavor that separates it from the normal pasta rigmarole. Gnocchi is a potato pasta that cooks quickly and pairs it most anything that a normal pasta does.

This dish always leaves me happy and wishing there were a few more gnocchi left at the bottom of the bowl.


Shopping List:

1) Gnocchi (for 2 people one container will be enough for more I would say buy 1 container for every 2 people)

2) Vodka Tomato Pasta Sauce

3) Cream

4) Garlic (2 cloves)

5) Asparagus

6) Onion

7) Zucchini

8) Yellow Squash

9) Olive Oil

10) Italian Dressing Packet

11) Parmesan cheese

Optional:

Loaf of bread (to make garlic bread)

Fresh Parsley (to chop and serve over the dish, but I don't really like parsley so we aren't doing it)

Chicken (you can actually just throw some seasoned chicken breasts in the oven at the same time as the veggies and they will all be done at the same time)


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To Begin:


To start you will need to preheat your oven to 350.

Clean vegetables and slice up zucchini and squash and half of an onion. For the asparagus it is your choice to leave it long to cut up. Place all items in a plastic baggy with 2 tablespoons olive oil and Italian dressing seasoning. Shake until all veggies are coated.

Place on top of aluminum foil and place another section of aluminum foil over the top. Let roast for about 20-30 minutes or until soft.

About ten minutes into roasting the veggies you can start getting the sauce and gnocchi going. Bring water to a boil and place gnocchi in the water (read the directions for your gnocchi, different kinds want different amounts of time!) for about 8 minutes. Drain and place back in pan.

For the Vodka Cream sauce place Vodka Tomato sauce (about 4 cups worth) in a sauce pot and let it begin to simmer. Pour in about a 1/3 cup cream and 1/3 cup Parmesan cheese. Stir. You can also add a can of diced tomatoes if you want that adds a nice texture and taste.

Once sauce has simmered with cream in it for about 5 minutes. Remove from heat and pour in to the pot with the gnocchi in it. Mix well.

Place gnocchi in a bowl and when veggies are done place on top. SOOO good you won't even believe it was so simple to make!

Fat Tuesday: Skinny 'Fattening' Meal of Oven Fried Chicken Nuggets and Sweet Potato Fries!

I am a huge fan of this meal because it reminds me of childhood, but with a more sophisticated twist.

This is also a very simple meal and in a few steps you are done and both are cooking easily in the oven.

Shopping List:

1) 1 lb chicken tenderloins

2) 2-3 sweet potatoes

3) Buttermilk

4) Corn flakes

5) Flour

6) Eggs

7) Paprika

8) Chili Powder

9) Nutmeg

10) Cinnamon

11) Olive Oil

12) Thyme

13) Oregano

Optional:

Hot Sauce for the chicken

Dipping Sauce

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To Begin:

Preheat oven to 450.

Your sweet potato fries are going to take longer than the chicken nuggets so start them first.

To get them ready wash the outside of the potatoes and dry them. Leave the skin on and cut into long rectangles.

Place them in a plastic baggy with 2 tablespoons olive oil, 2 teaspoons paprika, 1 teaspoon nutmeg, 1 teaspoon cinnamon, and 1 teaspoon chili powder. Shake well!

Spread out the 'fries' out onto a baking sheet, giving each enough room where they are not lying on top of each other and sprinkle with pepper and salt.

For the first twenty minutes they need to be on the bottom rack and for the last ten to fifteen minutes the top. Which is perfect because right when you need to switch them to the top rack is about when the nuggets need to be put in the oven.

Now once you place the 'fries' in the oven get out three bowls. In one place 2 eggs and beat them together with about 1 cup buttermilk (if you want to add some zing place about 2-3 dashes of hot sauce in the egg mixture), in the second place about 2 cups of flour in it put about 2 tablespoons thyme and oregano and about 1 tablespoon paprika and then in the third about 2 cups of crushed corn flakes(you can also use corn meal if you like).

Get out a baking sheet.

Then take your chicken tenderloins and cut them into small nuggets. Then follow assembly line of bowls, dip in the egg, then in the flour mixture, then in the egg again, then corn flakes and then put it on the baking sheet.

Once done and they are all on the baking sheet. Take the 'fries' and place them on the top rack and place the nuggets on the bottom rack. They both should be done in about 10-15 minutes.

Now for sauces I am using a chipotle sauce that I have because I LOVE IT! But BBQ is another good choice or the paprika ketchup I made with the meatloaf is also good. Another nice choice I think is take about 1/4 cup Dijon Mustard, 3 tablspoons honey, 1 tablespoon apricot preserves and mix. It is a nice honey mustard!

Enjoy!

The Year of the Tiger: But I thought I would use Pork

To celebrate the Chinese New Year celebration which began on Saturday I thought it would be fun to delve into some dishes that are from this very ancient culture.

The first is Wonton Soup one of my favorites and the second is Pork Lo Mein.
Now to make these I must confess that I cut my pork loin in half the night I made cherry filled pork loin. And this is the half from that prior roasting. I always think it's smart to think ahead and prepare things ahead of time if you have an opportunity. The pork loin I had bought was about 3lbs, so I cut the 2lbs needed for the cherry filled loin and prepared it as needed and this llb section I just roasted along side of it just slightly seasoned with salt and pepper.

So this dish is going to be simple and quick fix for me, but even if you do have to roast the pork loin it will only take about 20-30 minutes and after that about 30 minutes from start to finish in making these two scrumptious dishes.

Now the other very exciting thing about this dish that in replacement of the traditional Lo Mein noodle, I am using Shirataki noodles. A new super food of 2010 which you might have heard about. People such as Rachel Ray and Curtis Stone sing the noodles praises and with only 20 calories (and some with none!) who wouldn't be happy to eat such a low calorie noodle which basically is made of tofu and fiber.

This noodle can be used in replacement of any sort of pasta as well. So check it out and test it and let me know what you think!

Shopping List:

1) 1 lb. pork loin

2) Wonton wrappers (about 20)

3) Shirataki noodles (depending on size of packaging you might need one or two)

4) Oyster sauce

5) Sliced carrots

6) Green onions

7) Chicken or Beef Broth (16oz at least)

8) Sesame oil

9) Soy sauce

10) Dry Sherry (or you can use Worcestershire sauce)

11) Garlic

Optional:

Crunchy Noodles

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To begin:
Roast a llb. pork loin for about 20-30 minutes. Let rest 10 minutes. Shred all of the pork. You will need about 2 cups for the wontons and 2 cups for the lo mein.

For the Wonton Soup:

Start a pot of water for boiling.

In a food processor (if you don't have one use a VERY sharp knife and finely mince the following the solid items and then in a bowl mix in the liquids) place 2 cups pork, 1-2 stalks green onion. 1 tablespoon soy sauce, 1 tablespoon oyster sauce, two dashes of sesame oil, dash of pepper, 1 tablespoon dry sherry.

You will need a little bowl of water for the next step.

To create a wonton, moisten all the edges of the wonton wrapper, place a spoonful of the mixture in the middle. Fold the wonton wrapper over the mixture and press edges together, then moisten the ends of the wonton wrapper and press the two ends together so that they overlap (it should look like an old school nurses hat). If this way is getting too tricky for you the easier way is to place the mixture in the middle then pull up the sides and pinch all of them together (like a money bag)

Finish all. Then place them in the boiling water, make sure to have a big enough pot that they are not majorly crowding each other because the way to tell they are done is they will float to the surface and you don't want them sticking to each other. It will take about 5 to 8 minutes. Remove from water when they are done with a spoon and place on a plate.

Now in a second pot bring about 4-5 cups chicken or beef broth to a boil, place the wontons in and let the liquid come back to a steady boil. Turn off heat and chop 4-5 green onions place in soup along with another dash of sesame oil. Place some crunchy noodles on top if you like!


For the Pork Lo Mein:

For the shirataki noodles, drain and rinse them in the sink, then quickly boil them for 2-3 minutes in water. Drain and then lay them out to dry.

While they are drying in a pan (with high walled sides) on medium heat place 3 tablespoons sesame oil, add two-three minced cloves of garlic along with about 2 cups of your sliced carrots. Stir ingredients together for about 30 seconds so the carrots really soak up the sesame oil.

Then to this add 3/4 cups broth (I do 1/4 cup beef and 1/2 cup chicken, but it is up to you. You can do all chicken or all beef broth), 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry.

Add 2 cups sliced/shredded pork and let the mixture come to a simmer. Once simmering lower the heat some, but let it continue to simmer for about 5 minutes.

After 5 minutes, turn off heat, place noodles into the mixture, chop 4-5 green onion and add then mix until all noodles are covered and mixed with the other ingredients.



I hope you enjoy this meal and even though we used pork (instead of tiger, which I doubt would be good anyway) because of the low calories of the noodles I know you will be feeling fierce like a tiger!

Happy Valentine's Day! AKA The Day All Husbands Should Cook You Dinner!

Joe this morning surprised me with two dozen roses and my favorite flower of all the stargazer lily; and while I LOVE flowers the thing that I love most is the thought and excitement I had when he told me that HE would be cooking ME dinner tonight.

It's amazing how cooking for someone really shows a person that you care for them. There is something magical about someone setting a plate before you and saying, "I made this just for you" that even if it isn't gourmet it somehow makes everything about it a specialty dish.

Joe cooking for me on Valentine's day has been a tradition since our first V-day and each year he seems to exceed himself(Not that I am surprised, he is my sous chef on many occasions). Not only because when he cooks for me I feel blessed to have such a caring and considerate husband who can cook me yummy food, but because he does it with love.

Tonight Joe is making for me who knows what! But whatever it is I know it will be good and from the heart! (It does smell good though as I am sitting here hidden away from the kitchen where I am not allowed!)


(Joe's self arranged flowers, I was impressed!)

Friday Pizza: Calzones!!

This is a simple and easy dish to prepare and I am looking forward to be munching on it while watching the opening ceremony of the winter Olympics!

Shopping List:

1) Pizza dough (2 tubes)

2) Ricotta cheese

3) Mozzarella cheese

4) Kielbasi Sausage (I am using a chicken sausage that has a sweet smokey taste, but whatever kind you like)

5) Onion

6) Green Pepper

7) Garlic

8) Tomato Sauce

REALLY great tip!!
Some bakeries like in Publix here offers freshly made pizza dough, available in regular or whole wheat! Ask your bakery if they offer this service!

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To begin:

Preheat oven to temperature on your pizza do, mine is 450.

Get a large pan and place a tablespoon of oil in the pan. Dice up the two garlic cloves and place in the oil. Cut up into slices about a cup and a half of sausage, let brown on each side (about 5-7 minutes).

While the sausage is browning slice up half of the onion and the whole bell pepper (if you want variety you can do half of a red and half of a green, but I am sticking with the good old green this time).

Once sausage it browned add onions and peppers. Let saute' for about 5 minutes or until tender and onions are becoming translucent.

Take pan off the heat. Get out a large mixing bowl and a baking sheet (spray this with cooking spray lightly).

Roll out your dough into large rectangles, but do not make too thin so the stuffing will tear it. I am making one large calzone per tube of pizza dough. You can make two smaller per tube if you prefer.

Drain the sausage mixture of any excess liquid (I did not have any, but you do not want a liquidy mixture!) and place contents into the large mixing bowl. Mix into this with half of a 15 oz container of ricotta cheese (I am using part skim). Stir until completely mixed.

Place half of the mixture into the middle of each rectangle of dough. I got fresh mozzarella so I am just going to slice it and put about 2 or 3 on top of each, but if you buy shredded or a block just shred right on top about 1/4 cup on each.

Fold the dough over the top and firmly fold and press the edges of the dough together. OPTIONAL but yummy if you do: brush with melted butter and sprinkle Parmesan cheese over the over top. THEN put 2 or 3 slits in the top with a sharp knife.

Cook for about 15-17 minutes depending on your dough or until golden brown.

Let cool for a few minutes and have tomato sauce on hand for dipping.

Now, all we have to hope is that the opening ceremony will be as good as these calzones!

It's a Moe's Kind of Night

Once in a while it's nice to enjoy a food you really like and tonight it is such an evening. Moe's is a great place to enjoy very fresh and yummy Mexican deliciousness. And I am not ashamed to admit that I love it!

After a long week and a soon approaching weekend Moe's is a nice pick-me-up and especially with their Moe's Thursday Special. Buy one burrito and drinks, get one free! I would also recommend trying the whole wheat wrap. It is bueno!

I would say I would share a picture post of this dinner, but I'm afraid it may not make it that far! Not to say I don't enjoy the meals I make, most I think are pretty good, but there is definitely something way awesome about something being made by someone else. Why is that do you think?

As you ponder this question; do know that tomorrow's calzones are going to be delicious and I do look forward to sharing it with you. On the topic of dinners I also have a REALLY fun Chinese dinner planned for next week in honor of the Chinese New Year (a little mind foretaste!).

So enjoy your evenings and know the Joe and I will be in burrito heaven. Nos vemos manana! (See you tomorrow!)

Cherry Filled Pork Loin and Garlic Vegetables

Cherries and pork are a very surprising and good combination. The cherries add to the meats sweetness and take pork to the next level. So if you are looking for a way to "spice up" your pork you'll love this recipe and while it may take a little more time to prepare it is worth it over the normal pork loin. My only warning is to not over stuff it!

This is also a fun dish for a get together because wine and liquor are needed for the cherries (don't worry, I have a NON-Alcohol alternative!) so you can make a signature drink to complement with the flavors with the Triple sec or have an excuse to buy a larger bottle of red wine. My favorite choice of cocktails for using the triple sec is Cherry Punch or Agent Orange if you don't want cherry overload.

The Shopping List:

1) Dry red wine

2) Dried sour cherries

3) Triple sec

4) Shallots (or you can use an onion if you don't want to be fancy)

5) Lemon rind (1)

6) Garlic Cloves (4)

7) 2 lb boneless pork loin

8) Dijon mustard

9) Now this is where your choice comes into play. Because the loin takes some time you can buy a pack of steamer garlic vegetables or you can saute' the ones I am doing which are: zucchini, squash, onion and green snap peas.

10) Olive Oil

11) Bread crumbs (plain)

Other optional side dishes:
This meal is nice also with rice or roasted potatoes.


ALCOHOL ALTERNATIVE:
Use the same amount orange juice and chicken broth
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To begin:

Preheat oven to 400.

In a microwave safe bowl pour in 1 1/2 cups of dried cherries, 1/2 cup dry red wine, and 2 tablespoons triple sec.

Cook on high for two minutes in microwave and then let sit until cherries are plump. (about 10 minutes)

Drain mixture.

To the mixture add 3 tablespoons shallots (finely chopped), a dash of salt, a the rind of the one lemon. Mix.

Place your pork loin on a cutting board. Cut the loin length wise, cut to the otherside but do NOT through, the pork loin should be laying open like a book. Now the sides are still fat so you need to do the same process to each side again to it can open and lay flat even further. To do this start from the center and cut nearly to the edge of each side.

Lay plastic wrap or wax paper over the top and pound the pork to an even thickness.

Spread the fruit mixture over the pork loin leaving about a 1/2 inch free of mixture on each end and then roll up the loin. Now you can either toothpick it closed or use twine to tie it up.

Sprinkle outside of pork with salt and then brush with dijon mustard. Roll the loin in the plain bread crumbs and the place the pork loin on a broiler pan. Let cook for 55 minutes.

After pork is done let sit for 10 minutes and then you can cut it.

During the pork's resting time in a skillet place 2 tablespoons olive oil and 2 cloves of garlic finely chopped. When oil becomes warm place 1/2 cup sliced zucchini into the pan first let cook about 2-3 minutes then add 1/2 cup sliced squash, 1/2 chopped onion and 1/2 cup snap peas. I squeezed the lemon juice onto them as well for a little zing. Let saute' on medium high heat for about 5 minutes. Sprinkle with pepper and salt if wanted or some Ms. Dash. Enjoy!

The Best Fish Tacos

Pop Culture is an amazing phenomenon to me. It can bring large groups of people together, but it can also divides us, it entertains and some push the envelope, but whether we mean for it to or not we normally are some how effected by it. It makes us say a new phrase or see things in a new light.

I knew pop culture was effective when Joe and I went to L.A. for the weekend at the end of August and while we were there for a conference we both new that there were two places that we had to go. And as you can probably guess they were both food related. The first is the ever famous In and Out burger that on the East coast we have only to wonder about, but are fascinated by because of the huge stars that fill its doors. Then the second was from a movie we had just seen recently and we wanted to see if it was true...we wanted to see if the place in "I Love You Man" really did have the best fish tacos.

Our goals may be pitiful to some, but food is not just a small thing to Joe and I. We like it. Probably a little too much, but that is why I say we run.

Our first stop was James Beach, it is supposedly the place with the best fish tacos. While we searched through the amazingly interesting strip of Venice beach the street that lay on called to us like just out of the movie. As we stood before it we hoped we would be in for something good.

It felt fun to step into a place where celebrities went and so out of the norm for Joe and I. As we sat in the cramped but very chic restaurant I couldn't help feeling a little out of place, but hoping no one would notice.

The menu was quaint and simple. The TACOS were divine. I would know. I don't normally like fish, but I could have eaten two orders if given the chance. Our first must try was a success!


(picture of the tacos on the menu; I was too worried of being EXTREMELY touristy to take pictures of the actual tacos!)

The second try was a trip we made before we left, as we were told it was a tradition for many to get them before leaving. For that 'last chance' try at happiness in a burger.

So we went with this approach to hopefully make our last memory in L.A. a tasty one.

The In and Out burger definitely was crowded and kind of reminded me of a Johnny Rockets on the inside. The 1950's sock hop feel. With the paper hats and chrome.

As I opened the bag I couldn't help but notice the yummy smells coming from the burger and fries. I will tell you they were really good, BUT I wouldn't say any better or worse than a burger from Steak N Shake or Five Guys. So while it was a nice way to end the trip, it wasn't so over mind blowing to make me think back and wish I was back in sunny and 70 L.A.


(picture of our In and Out Burgers!)

All in all, pop culture did make us go to experience these eateries and I won't lie and say I don't enjoy being able to tell people that I've had the best fish tacos and placed my lips around a In and Out Burger. But really what I wonder is do I like them and believe because of pop culture or because my taste buds agree?

The 'I don't feel like cooking' syndrome

Don't lie, we all get it. But just because we get it doesn't mean that take out is the only option. On nights when Joe and I both get home late, are exhausted or I just am 'not feelin' it'. I always have what I call my freezer and cupboard stash. I have about 3 to 4 easy dishes that can be made with minimal effort and are pretty good too. We each have a dish or two like this that can replace the fast food or take out drama and most likely cut back on the junk we eat.

If you are prepared life with dinner is a lot less stressful!

My easy dishes are:

1) Frozen meat sauce. All I have to do is plop it in a pan and make pasta. Easy and after a long day pasta is always nice.

2) Veggie burgers. Frozen buns, frozen burger. Heat the burgers in the microwave and buns in the oven. Dinner is ready in 10 minutes.

3) Stouffers. HAHA, I know you probably think I am a horrible wife, but a lot of their frozen entrees are quiet delish, but the cook time on them can be long so be prepared.

4) Zatarains. These boxes of gumbo, dirty rice and so on. Are an easy throw together meal.

Joe and I are also huge salad fends. Along with each of these we would eat a salad. I doubt there is a day that goes by that we don't eat one. But if you aren't a fan of salad, my other go to is frozen veggies. I am LOVING the Bird's Eye Steamers, they are yummy and are flavorful. The green beans and cranberries is a must try.

Good luck on you "not feelin' it" days! And please share ideas if you have them for them! They are a nice go to to have!

Chicken Tortilla Soup and Homemade Tortilla Chips

This is one of my favorite soups and is a twist off the traditional chicken tortilla soup, but I think just as tasty and is great for a chilly day like today(you're lucky if it isn't!). Along with the homemade tortilla chips you'll be dipping away and enjoying the full belly this meal produces.

Oh, and if you are like Joe and myself you will make a very large batch of the tortilla chips! They are so yummy and you can dip them in most anything if you have leftovers (haha, good luck with that!). Some ideas for leftover chip dips: hummus, spinach and artichoke, queso, salsa and my favorite strawberry salsa(but you will have to wait for this recipe because I am sharing it with a different dish!)

Shopping List:

1) Chicken Tenderloins

2) Tomato puree (large 13oz can)

3) Diced tomato (130z can)

4) Corn (frozen or canned)

5) Black beans (1 can)

6) Pinto beans or Kidney beans (1 can)

7) Fresh spinach

8) Tortillas (I am using spinach ones, but you can use any sort of flour or corn tortilla you want)

9) Taco seasoning

10) Cumin

11) 2 Cloves of garlic

12) Vegetable Oil

13) Chicken Broth (or you can use water)

Optional:

Cheese

Sour Cream


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This meal can be made in two ways. One is on the stove the night of and the other is in a crockpot the day of. It is your choice. With the stove it will need about 30 minutes to cook and the crockpot set it to low and 8-6 hours.

Now this is one thing that I do that does not have to be done, but I believe makes the soup better. The night before making it while cooking dinner I put about 4 chicken tenderloins in a pot, sprinkle some taco seasoning over them and then pour tomato puree over it. I cover it, let it come to a boil and then simmer for about 20 minutes. I then let the pot cool and put it in the fridge. This way when I take the pot out the next day the chicken basically falls apart into shredded chicken (use a fork to separate) and is filled with the the yummy tastes of the seasoning and tomato like the chicken at a Mexican restaurant. Now if you do not want to do this you can just cut up the 4 tenderloins and brown them first in a skillet or add them to the soup and let fully cook in the soup.

We will pretend that you like my idea and to begin:

I begin by pouring my shredded chicken and tomato puree into my crockpot and to this I add my black bean, pinto beans (drain and rinse the beans!), can of diced tomatoes, corn (if using a can, a whole can, if using frozen about a cup and a half), one cup chicken broth or water, about 2 tablespoons of cumin, 2 cloves of garlic (to add use the zester side of your grater to make it fine so now one gets a chunk of garlic). You can add a dash of salt and pepper as well.

In my crockpot I let this cook all day on low. Then about 10 minutes before we eat I will add about two cup fresh spinach and stir it in. (this way the spinach won't be wilted and still be green and pretty).

To the top of this you can add grated cheese or sour cream or both.

Now for the Tortilla chips you will need to start them probably right before you add the spinach. It takes about 10 minutes to bake them and they are a cinch to throw in the oven.

Make sure you have a preheated oven that is set at 400. Take your tortillas and lightly brush both sides with vegetable oil (or if using corn tortillas you can do corn oil). Then cut them like you would a pizza into triangles, or you can even do strips if you would prefer rectangular strips to go on top of the soup (but don't make them too skinny or they will burn at this temperature).

Lightly spray baking sheet with cooking spray and place tortillas on it. Bake for about 10-12 minutes(however, I would keep an eye on them, they can burn easily) you will know they are down with their edges start curling and they are browning. Sprinkle with salt or even cumin if desired.

Enjoy!

Southwest BBQ Chicken Pizza

One of Joe and my traditions is to have a pizza on Friday. I know it may not be the healthiest of options, but it is nice to sit down on Friday evening and enjoy a food that both Joe and I hold dear.

Tonight we are doing a twist on the traditional pizza and it will NOT disappoint!

Shopping List:

1) 2 pizza dough tubes (one seems like it might be enough for two very conservative eaters, Joe and I usually make two and have leftovers sometimes to enjoy later)

2) BBQ sauce, any type that is your favorite. I am using Annie's Natural Organic Barbeque Sauce, Sweet N' Spicy (Whole Foods)

3) Chipotle marinade, I am using Bronco Bob's Roasted Mango Chipotle Sauce (Whole Foods)

4) Can of Rotel (tomatoes and chiles)

5) Monterrey Jack Cheese

6) bag of frozen grilled chicken breasts

Optional:

Cilantro

Corn

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To begin:

I normally defrost 3 chicken breasts and let marinade in the chipotle sauce during the day in the fridge, but you can do this later in the day. It is a preference and also make sure to defrost them before you put the sauce on them otherwise the chicken breasts are not soaking in the sauce.

Preheat oven to temperature on the dough, mine says 425.

On a two baking sheets roll out your dough.

On dough place about three tablespoons BBQ sauce.

Dole the can of rotel out between the two pizzas, spreading it into the BBQ sauce. (this is when you would sprinkle cilantro if you wanted it. I like the zing it adds. I did not add corn, but I have before it is a nice option as well or even black beans)

Slice/Dice chicken to your preference. Place over the top of pizzas. About 1 and a half per pizza.

Shred about 4 cups of cheese and place generously over the top.

Place in oven. I let cook for about 17 minutes, but half way through I switch which rack each is on so one isn't way more done than the other.

Let cool for about a minute or two and slice with a pizza wheel! You may need to use a spatula to scoop underneath the slices really quickly to de-stick them from the cooking sheet, but they come of very easily.

Delivery, Frozen Pizzas---Who needs them! (o:

Open Face Chicken Sandwiches and Chilled Vegetable Salad

This is a nice and light meal. Great for any time of year and simple to make when dinner needs to be ready in a snap.

Shopping List:

1) Roaster Chicken, Chicken Deli Meat or cooked sliced chicken breasts

2) Spinach

3) Apricot jelly

4) Dijon mustard

5) Muenster cheese

6) A loaf of bakery bread, I am using french bread but any plain loaf that is at least 4 in wide is fine to use.

7) 1 cucumber

8) 1 zuchinni

9) 1 squash

10) Peas

11) Corn kernels

12) Roma tomato

13) Red onion

14) Balsamic vinegar


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To Begin:

You will need to start the vegetable salad an hour before eating and it takes about ten minutes to throw together.

Start by boiling six cups of water. While the water is coming to a boil. Dice half of a zucchini, 1 squash (place these two items in a small bowl separate from the rest of the veggies you cut up, the rest place into a large bowl), half a cucumber, 1 roma tomato, half the red onion, half a bell pepper.

When water comes to a rolling boil place in it the zucchini, squash, can of corn and a cup of green peas.

Let boil for 3 minutes.

Strain and pour into bowl with other cut up veggies. Add about 1/2 a cup of balsamic vinegar or vinaigrette and a dash of salt and pepper. Mix together and cover. Place in the fridge.


For the sandwiches they will take about 15 minutes of prep time and about 20 minutes to bake.

Set oven to 400.

Slice loaf of bread into 1-2 in. wide slices. Lay flat on baking sheet.

Take your rotisserie chicken and remove meat. Cutting it into pieces.

Have about two cups of fresh spinach washed and dried.

Slice muenster cheese, you will probably need 2-3 pieces of cheese per slice of bread.

In a small mixing bowl place 3 tablespoons Dijon mustard and 3 tablespoons apricot jelly. Mix well.

Spread the mustard mixture over the top of each slice of bread. Place a small pile of spinach on top of the sauce, then place a row of chicken on the spinach and to top it all off place the muenster cheese over the top.

Place in oven for 20 minutes or until cheese is melted and browning some.

OPTIONAL IDEA: If you want to mix it up even more you can add fuji apple slices to this as well!

Let the sandwiches sit for a minute or two then munch away!

What's for Brinner?!

Egg and Spinach Crustless Quiche, Hashbrown Casserole and Fruit Ambrosia that's what!

Brinner is a lot of times a weekly occurrence for Joe and I. It seems like you can never get old of the taste of breakfast foods no matter what the time. Anyway so many say it is the most important meal of the day, so why not eat it twice to make it that much more important?


Shopping List:

1) Bag of frozen hashbrowns

2) At least a 10 oz bag of frozen or fresh spinach (I am using fresh b/c of another meal planned for this week)

3) Cheddar cheese

4) 1 onion

5) Sour Cream (I always use light)

6) Cottage Cheese (I am using light for this as well)

7) Butter

8) Can of cream of chicken soup

9) Eggs

10) An assortment of Fruit, I am using pink lady apple, 2 tangerines, 3 kiwi, 1 mango, 1 banana, strawberries and blackberries

11) Honey

12) Apricot Jelly

13) Nutmeg

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To begin preheat oven to 350, both cook in same oven but quiche takes 30 and casserole takes 45. However start cooking at same time because the quiche needs ten minutes to cool. This meal serves about 6-8 people

For The Quiche:

In a large bowl mix 1 cup cottage cheese, 1 cup shredded cheddar cheese, 4 eggs, completely thawed and VERY well drained spinach (if using frozen) or 2 cups fresh, a sprinkle of nutmeg, salt and pepper to taste, and half of a diced onion.

Pour into a nine by nine or a round 9" pie pan that has been sprayed with cooking spray or buttered.

Cooks for 30 min, sits to cool for 10

For the Hashbrown Casserole:

In a large bowl mix the bag of hashbrowns, 1/2 a cup of melted butter (put in microwave for 30 sec), can of cream of chicken (low sodium and fat free is what I use), 1/2 a pint of sour cream, the other half of the onion (diced), 2 cups shredded cheddar cheese, salt and pepper to taste.

Pour into an 11 by 14 baking dish that has been sprayed with cooking spray.

Cooks for 45 min.

For the Fruit Salad:

Clean and cut up fruit to your liking. I usually like it a little chunkier than smaller so the fruit won't get soggy if you don't finish it all in one sitting.

Place ingredients in a bowl.

In the microwave heat about a 4 tablespoons water until it is warm. Add 2 tablespoons honey and 3 tablespoons apricot jelly. Mix until all the honey and jelly look smooth and mixed. Pour over the fruit and mix well. Let sit for about 15 min before serving.


I hope you enjoy!

Sweet and Spicy Refrigerator Pickles

The barbecue sandwiches got me thinking about pickles and I came across a neat and easy recipe for making pickles that are pickled over time by just sitting in your fridge. I am looking forward to trying this recipe and hopefully using it with my BBQ next time I make it!

I got this recipe from Tastebook.com one of my favorite recipe sites!


Ridiculously Easy Sweet and Spicy Refrigerator Pickles

This is a great way to use all those cucumbers. I find these pickles make a refreshing side salad to a summer dinner.

2 medium cucumbers, unpeeled (use organic!), thinly sliced

½ large red onion, thinly sliced

1 cup distilled white vinegar

1 cup white sugar

2 teaspoons crushed red pepper flakes

1 tablespoon sesame oil (optional, but delicious)

Bring vinegar to a boil and add sugar and crushed pepper. Simmer, stirring constantly until sugar is dissolved. Add oil. Allow to cool to room temperature.

Put cucumbers and onion in a lidded container and cover with brine. Seal, give container a shake and refrigerate for at least two hours.

These get better over time and stay nice and can stay good in the fridge for several days.

Slow Cooker Pulled Pork Sandwiches with Sweet and Tangy Coleslaw

BBQ is a delicious and fun southern food. With it's sweet and tangy yummy-ness it's hard not to go back for seconds...or thirds. What also makes this a nice meal is the fact that you start it in the morning and when you come home after a long day can enjoy the delightful aromas that fill your home with a meal that is basically ready to serve when you are!

Shopping List:

1) 2 lb Pork Shoulder Roast (Pork Butt)

2) 1 medium onion

3) ketchup

4) cider vinegar

5) packed brown sugar

6) tomato paste

7) paprika

8) Worcestershire sauce

9) yellow mustard

10) salt

11) ground black pepper

12) From your local supermarket a container of sweet and tangy coleslaw (or you can make it, my favorite is Emeril Lagasse's Sweet and Tangy)

13) Buns

Optional:

14) Sliced Pickles (Dill, Sweet, Bread and Butter, whatever is your favorite)

15) Baked Beans

16) Potato Chips

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To Prepare:

In the crock pot mix 1/2 cups ketchup, 1/3 cup cider vinegar, 1 chopped onion, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1/4 cups packed brown sugar, and 1/4 cups tomato paste until it is thoroughly mixed.

Now this is something extra that I do, but you don't really have to do, but I like to have a crispy outside to my meat. So what I do is rub the meat with the seasoning dry ingredients which are: 4 tablespoons paprika, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 tablespoons cumin, 2 tablespoons garlic powder and 2 tablespoons brown sugar. Then I sear it in a hot pan on the stove until each side is nicely browned and then I put it in the crockpot.

However you do not have to do this and can just sprinkle the seasoning over the pork roast in the crockpot.

Once the meat is in the crockpot coat the top once with some of the sauce and set crockpot to low for 8 to 10 hours or on high for 4.

When the time is up remove the meat from the crockpot and turn the crockpot to high, letting the sauce come to a boil in the pot. While this is happening, shred/cut the roast and then place back into the sauce coating all the pieces.

Place meat on buns; Southern Style is putting coleslaw on top. I like it this way and also with a few pickles. Joe and I usually enjoy ours with a side salad also.

Enjoy licking your fingers!

Little Meatloafs and Roasted Root Vegetables

Meatloaf is one of my husband's favorites and these individual meatloafs are easy to make and a nice change from the normal meatloaf rigmarole.

Shopping List:

1) 1-2 lbs ground beef or turkey (1lb will make about three and two will make about six)

2) Breadcrumbs

3) 1-2 eggs (1 egg for 1lb of meat 2 eggs for 2lbs of meat)

4) Worcestershire Sauce

5) Garlic

6) 4 large red potatoes (should make enough for either amount of meatloafs, with the 1lb you will just have a larger amount of potatoes go on each)

7) Chives

8) Italian seasoning

9) 1 sweet potato

10) 1 turnip

11) 2 carrots

12) 1/2 a yellow onion

13)Fennel Seed

14) Rosemary

13) Olive Oil

14) Balsamic Vinegar

15) Paprika

16) Garlic powder

17) Red Cheyenne Pepper powder

18) Milk

19) Butter

20) Sour Cream

21) Tin Foil

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This meal is going to take about 30-40 min to prepare and then about 30 minutes to cook, but it is well worth the time!

To begin start a pot of water boiling for the potatoes(Tip: If you don't want to waste time on making the potatoes, which adds time prep to this dinner you can buy the steam and mash bag of potatoes).

Clean potatoes (I leave the skins on because most of the nutrients is in the skin) and cut up into wedges. One water is boiling place in water. Let boil until when poked by a fork they are soft (about 10 min).

While potatoes are cooking preheat oven to 350.

In a large mixing bowl place ground meat, egg(s), 2 tablespoons Worcestershire sauce, 3 tablespoons Italian seasoning, 1-2 cloves chopped garlic and slowly add about a cup to 2 cups breadcrumbs. Mix until the consistency is firm and mailable, but now overly dry with breadcrumbs. This may take more of less breadcrumbs so do not be afraid to use more in needed. Set aside.

Clean your carrots, turnip, sweet potato, half of a yellow onion and 4-5 chives. For the carrots and turnip use a vegetables peeler to peel them. Cut off top and bottoms of the carrots and turnip.

Cut root vegetables into rectangular strips. And chives dice into small bits

Check on potatoes they should be done, drain and pour back into pan. Pour in 1/4 cup of milk, 1/2 cup sour cream and a 2 tablespoons of butter. Mash, adding more milk or sour cream if needed. Add salt and pepper to taste preference and add 1/2 cup chives. Stir well.

Get out two baking sheets. On one place tin foil (enough as to where you can fold the tin foil over the top and make a 'tent'.

On the one with no tin foil begin forming doughnut shape circles out of the meatloaf mix (make sure to make the holes in the middle about 1 and a half two inches in circumference.

Place a large pile of the mashed potatoes in the middle, piling as high as you want. Sprinkle tops with a dash of paprika.

Now with the root vegetables in a plastic bag mix them with 3-4 tablespoons oil, 2 tablespoons balsamic vinegar, 2 garlic cloves chopped, 2 tablespoons of each fennel seed and rosemary, and salt and pepper to your preference.

When vegetables are all well coated place on tin foil and take side of tin foil over the top of them, folding the edges together.

Place both baking sheets in the oven; preferably meatloaf on the more bottom rack and vegetables on the higher one.

Let bake for 30-35 min. Test vegetables for softness to know.

For Paprika Ketchup:
Put about 1/4 cup of ketchup into a small bowl mix with a teaspoon of garlic salt, a teaspoon of red cayenne pepper powder, a dash of Worcestershire sauce, two teaspoons paprika.

This meal is sure to satisfy any man's appetite as well as be fun and interesting for children.

(Joe and I usually add a small salad just to get in some leafy greens, but this is a preference.)