Things I take seriously sometimes, okay…just right now.
It wasn’t until I found myself stuck at home and having to recovery from surgery, did I start to cook. My Doctor asked me to take it easy. Cooking and crafts were the two things that I was allowed to do and I looked forward to in my recovery. There’s just something so therapeutic and rewarding about being able to create something that feeds others and brings smiles to their faces. May you enjoy my recipes as much as I enjoy sharing them with you. From my kitchen to yours, Bon Appetit! Buen Pro Vecho, 慢慢吃!
Wowsas! It’s been well over a month and I wanted this 100th post to be something worth mentioning…seriously though, there’s a lot percolating in this crazy world of things that I take seriously. But couldn’t think of anything to really tickle your fancy…so today we’re gonna be talking about what’s been #trending. Avocado Toast. Have you ever had this?
I’m not a big fan of toast but add avocado, smoked salmon and some cucumbers…I think we are on to something here! Some people mash up the avocado and add scrambled eggs. What do you add to yours? If you haven’t given a go, here’s my recipe…super easy and a great source of healthy fat. I got all of my items from Trader Joe’s.
A slice of your favorite bread, toasted
Half of an Haas avocado, sliced
A few slices of smoked salmon
Thinly sliced Persian cucumbers
Thinly sliced tomatoes
A dash of EVOO
Fresh ground pepper and salt (to taste)
Slice the toast in half (I like a diagonal cute)
Top it off with the avocado slices, salmon, cucumbers, and tomatoes
Add a dash of EVOO and add salt and pepper to taste.
Buen Provecho!!! Be sure to share this with your favorite person!!! Let me know how yours turns out.
Happy Cinco de Mayo!!! The perfect holiday excuse to celebrate and party, also known as day where amatuers rage.
Cinco de Mayo calls for Carnitas and Margaritas! And today that’s what we’re talking about…carnitas and margaritas! I am so excited to share with my one and only go to, fail proof Carnita recipe. This is the only carnita recipe I’ve ever used (gracias Cyndi for sharing your recipe with me) and did I also mention? It’s baked, paleo and whole 30 approved, and no oil required! (yup…none of that deep friend oil splattering stuff!) AND it only requires 4 ingredient items!
But first, let’s our drink game on….I am leaving this to the pro, my friend Deborah. Not only is she clever, she’s an amazing host and quite the cocktail maker (can I call you that, Deb?)…check out her muy delicisoso recipes aqui: Clever Little Madam’s Margarita BarAll of her concoctions are always a hit!
To absorb the tequila, these carnitas can be served with tortillas, rice, beans, or in a salad (my preference).
Here’s the recipe:
4 limes, juiced
6-8 garlic cloves (1/2 head of garlic)
5 lbs. of pork butt roast or pork shoulder, cut into large chunks (I prefer to get this from Costco or my local Sprouts)
Kosher salt to taste
Preheat oven to 350F.
In a blender, combine lime juice, garlic and salt.
Place pork and garlic/lime marinade in roasting pan. Allow to sit for 30 mins.
Cover tightly with aluminum foil and roast for 2 – 2.5 hours (until pork is tender).
Remove foil and pan juices from roasting pan.
Return to oven for an additional 30 minutes to brown, turning pork, half way through
You for additional caramelization, add a can of coke or juice of two oranges.
After taking a two weeks off…Yes, adults need a Spring Break too! It’s already time for Make something Monday! Whoohoo!
It was Tony’s Birthday weekend and because he loves Tres Leches Cake, I thought I’d share with you this Berry (easy peasy) Tres Leches Cake Recipe. I also made this for his birthday Dim Sum Brunch. Tres Leches Cake…It’s not as hard as you may think and it’s YUM!
What are you making this Monday? Whatever it is, may you make it a great Monday and week for that matter.
Here’s my Tres Leches Cake Recipe! Enjoy!!!
Berry Easy Tres Leches Cake
1 stick of butter (at room temperature)
7 ounces of flour (sifted)
1 t of baking soda (sift this with the flour)
6 ¾ ounces of sugar
¼ t vanilla extract
For the cake, Preheat oven @ 350-375 (depending on oven)
Beat butter until fluffy
Add sugar little by little @ medium speed (1/4 C at a time)
Add eggs 1 @ at a time @ medium speed
Add ¼ t vanilla extract @ medium speed
Scrap the bottom and mix again
Add flour & baking soda @ low speed
Flour your cake tray
Bake for 20 minutes on the middle rack
Should be golden brown
Set aside for 15 minutes/ allow to cool
1 Can of Condensed Milk (Eagle brand)
1 Can of Evaporated Milk
1 Can full of half and half OR milk (use the Condensed Milk can to fill it up)
In a large mixing bowl, stir the above miles and set aside.
16 ounces of heavy whipping cream
Use the Wire Whip @ medium speed until it becomes like whipped cream
Piecing it all together
Polk holes with fork all over the cake
Pour the mixed milks on top
Spread the whipped cream on top
Cover with foil & Refrigerate for 4 hours before serving
If you want to make it a double layered/ cake, just double the above. I went ahead and double the recipe to make a two layered cake and to break up the sweetness, I added berries in between the layers. Simply get your favorite seasonal berries, and chop them up. I used strawberries, blackberries and raspberries because a they’re what’s in season. All you need to do is to repeat the instructions for the second layer on top and decorate the topping to your liking…so simple!
I love a simple salad recipe. When I stocked up on some amazing mozzarella cheese and saw some heirloom tomatoes, I knew exactly what I needed to do, make a simple salad…it’s perfect for this Spring and takes only a few minutes to make. Here are the details to this weekend’s recipe which is inspired by one of my favorite, Ina Garten!
Simple Tomato, Mozzarella, and Basil Salad
6 small tomatoes (4 medium), preferably heirloom if they’re in season
1 pound fresh mozzarella
10 to 15 basil leaves, trimmed and thinly slicked
3 tablespoons good olive oil
Freshly ground black pepper
Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
One of my goals this Spring is to master some delicious entrée salad recipes. I love salads. They’re so refreshing, satiating, and it’s the perfect meal to pair with some iced tea under the sun. Salads require prep, so whenever you I can find create a shortcut without compromising taste and quality, I’m all for it!
Here’s what you’ll need:
1 carton of the pre-made shrimp lime salad (Deli section of Costco), you will only need about a 1 cups worth of this package
1 Avocado, cubed
3-4 Cups of Organic Spring Salad Mix
5-8 Cherry tomatoes (halved/ quartered depending on the size)
3-4 Persian cucumbers (chopped)
½ bunch of cilantro, roughly chopped
1-2 TBSP of EVOO, Avocado Oil or Cilantro dressing
¼ of lime juice
Salt to taste
2 TBSP of roasted Pepita sunflower seeds*
½ C of tortilla strips*
1 Roasted Corn (use the kernels only)*
*These are optional
Add all of the dry ingredients in a large mixing bowl, using tongs, add the oil and lime juice and mix.
Top off with the sunflower seeds, tortilla strips, and your favorite grated cheese for extra flavor or crunch
St. Patty’s Day is right around the corner and it’s another day for us to put on some green, pinch those who forgot, grab some green beer and indulge in some corned beef. When I was in high school, my friend, Desiree’s mom made the best ever corned beef and cabbage and she served it with mac & cheese. Any time I make this meal, I think of how she’d spoil us.
I know that large chunk of meat can be intimidating, but I have made this dish so many times, and assure that you have nothing to fear. I have made this using a crock pot in the past; and you can still follow today’s recipe using a crock pot, but you if you have a pressure cooker, use that instead!
Today’s Make Something Monday is a No Pressure, Pressure Cooker Corned Beef & Cabbage recipe inspired by Wolfgang Puck and I tweaked it to my liking. Whatever it is that you make this Monday, may you make it a great week and don’t forget to wear your green this Thursday! Have a great week ahead.
NO PRESSURE, PRESSURE COOKER CORNED BEEF RECIPE
Makes 6 to 8 servings.
3 pounds whole packaged uncooked corned beef brisket, including its seasoning packet –I got mine from Costco
2 bay leaves
1 TBSP of whole peppercorns
1 medium head green or white cabbage, cored and cut into 8 wedges*
4 medium Yukon gold or other yellow-fleshed potatoes, scrubbed and cut in half lengthwise*
4 medium carrots, trimmed, peeled and cut into 2-inch chunks –I used Rainbow carrots from Trader Joe’s
2 medium yellow onions, trimmed, peeled and cut into 4 quarters each
4 garlic cloves, unpeeled
12 ounces lager-style beer or pale ale (if you want darker or more bitter note, you can go for a darker ale)
2 cups beef broth –I used 1 cup of beef broth and 1 cup of water (but I prefer less salty)
*These are optional, I am not a fan of cabbage so I subbed it with roasted squash instead. I also wanted my potatoes to be roasted.
Mustard and prepared horseradish or horseradish cream sauce, for serving
To prepare corned beef: Unwrap and drain corned beef. Using sharp knife, carefully trim off excess fat. Rinse beef with cold running water and put it into the pressure cooker. Sprinkle with seasoning packet. Add bay leaves and pepper corns.
To add vegetables and beer: Arrange cabbage wedges on their sides evenly around corned beef. Evenly place potato halves, carrot chunks, onion quarters and garlic cloves among cabbage wedges. Pour in beer and broth.
To cook meat: Secure lid of pressure cooker, locking it in place following manufacturer’s instructions. Close pressure-release valve. Turn on pressure cooker and set to soup/ stew mode. Set the timer to 90 minutes..
To let machine rest: At end of cooking time, turn off machine. Unplug it. Leave pressure release valve closed for about 10 minutes or until pressure has returned to normal.
To serve: Carefully unlock and remove lid. Transfer corned beef to cutting board. Using sharp knife, cut meat across grain into thick slices. Arrange slices on heated platter with vegetables or in individual heated shallow soup plates. Moisten meat and vegetables with cooking liquid. Serve immediately, passing mustard and horseradish on side.
I can’t believe that tomorrow is already the last day of my Whole30 Challenge! Besides feeling damn good, this challenge has really pushed me to be more creative in the kitchen. The limitations have forced me to look at what I can eat and what I can do to recreate some of my favorite dishes.
Last month, my girlfriend, Betsy and I brunched at a cute little brunch spot called Poppy & Rose in downtown, LA’s Flower District. I tried their Salmon Chowder and it was so delicious, I knew I had to recreate it.
It’s raining, it’s POURING today, and seeing that it’s the eve of the last day to my Whole30, I wanted to share this Whole30 and paleo approved recipe for today’s Make Something Monday. Today’s recipe is Seriously Sammy’s Salmon Bacon Chowder recipe. It’s the perfect “stewp” for a cold, rainy day…or any day for that matter. You’re going to love it!
Prep the celery, leek and onions
Brown your bacon until crispy
Bake the salmon filets
Roast the cauliflower
Add the bacon and truffle salt, enjoy your Salmon Bacon Chowder! Mmmmm.
Seriously Sammy’s Salmon Bacon Chowder recipe
6-8 filets of Salmon, deboned (if you like more protein go for eight filets)
2 lbs of cauliflower florets
6 TBSP of EVOO
4 C of Organic Chicken Broth
1 13.5 oz can full fat coconut milk (I only used about a third of it)
5 cloves of garlic, minced or sliced
1 leek, chopped
1 medium onion, diced
7 celery stalks, chopped
8 mushrooms, sliced (you can use cremini or button, whatever you like)
6-7 slices of bacon, sliced into small pieces
1-2 tsp of fresh dill
Salt & pepper to taste
Truffle salt to taste
Preheat the oven to 400 degrees
Mix the EVOO and the garlic in a bowl
Line a baking sheet with wax paper, lay out the salmon filets and using about 2T of the EVOO/ garlic mixture, use a brush and paint it on to the salmon. Put this on the top rack of the oven for about 15 minutes
In a mixing bowl, add the cauliflower florets and the remainder of the EVOO/ garlic mix. Toss thoroughly. Line a baking sheet with foil or wax paper, and pour the cauliflower on to the sheet. You can add salt and pepper to this if you wish. Put this on the bottom rack of the oven for about 15-20 minutes. I put both the salmon and the cauliflower trays in the oven at the same time.
While the oven is working away, add the bacon to a big soup pot at medium heat. Let that sizzle and brown up. With a pair of tongs, remove the bacon from the pot. Set aside the bacon. Leave the oil/ fat in the same pot.
Add the leek, onions, celery to the bacon fat. Keep it on med-high heat. Once browned/ translucent, add the broth. Bring to a boil. Transfer this to the Vitamix or blender. Pulse.
Add about 2/3 of the roasted cauliflower to the soup mix and pulse until it’s a smooth thickness that you like. I reserve the rest of the cauliflower to add into the soup base as I like the chunks of it…it makes it more chowder-like sans the potatoes! (Quick tip: cauliflower is a great substitute for starch like ingredients…think potatoes, rice, etc…)
Return the soup base to the pot and add the coconut milk, bring to a boil, allow to simmer. (Note: Up until this point, this method can be applied to any other type of Paleo chowder recipe.)
With your tongs or wooden spatula, break up the chunks of roasted salmon and add to the soup. Put it on a low simmer.
Add mushrooms and dill. Simmer until the mushrooms are to your liking.
Top it off with the bacon. Oh and if you want to kick it up a notch, add your favorite truffle salt (mine is Casina Rossa Truffle Salt from Far East Fungi…love that place)!