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.
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.
Wowsas! It’s already been two weeks into my Whole30 program and damn, I’m feeling pretty good! Don’t get me wrong, the initial few days weren’t fun…but that’s in the past now. Once I stopped focusing on the limitations (really of meats and vegetables are allowed) and thought of all the creative dishes I can make, things got fun, challenging and creative! I have started to explore making different food genres. It’s funny how limitations actually breeds creativity.
This weekend’s recipe was inspired by an Instagram post from a childhood friend, it’s a Vietnamese braised pork belly stew-like dish called Thit Kho Trung. Once I saw the post, I knew I had to make it. Though I never had the dish before, I already tasted it based on the photo and description. I tweaked it a bit to ensure that it’s Paleo and Whole30 friendly, and it’s super easy to make.