Upcoming Recipes You DON'T Want to Miss!

Hey readers!

I have a lot of great things to post in the next week! Make sure to come back and check it out if you'd like to see:

Sriracha Spicy Meatballs & Spaghetti (a spicy Asian twist on plain 'ol Spaghetti)
Paella with Chorizo & Shrimp
Curry Chicken & Basmati Rice
Chicken Pot Pie
Veggie Pizza & Zucchini Fries
Artichoke Chicken & Roasted Potatoes
Caribbean Pork & Plantain Hash (can't WAIT to make this one)
Grilled Tilapia & Pineapple Salsa

Oh man, writing all of that just made me HUNGRY! It's almost 1am and that's way too late to eat! Anyways, probably no post tomorrow, the roomie and I are headed out to Sunset Hills Winery in Winchester for our wine pick-up party!!!

Get to Know Me...some more :)

Day 17: An art piece

I didn't really understand this one...is it supposed to be an art piece I've created or my favorite piece of art?? You're getting my favorite picture:

Day 18: A time when you felt passionate and alive.

Basically, anytime I travel :) 

Grand Cayman Island

Puerto Vallarta, Mexico

Spain

Louisville, KY

Cheyenne Mountain, CO

Estes Park, CO

Atlanta, GA

Nashville, TN: CMA Fest 09

NYC

Nashville, TN: CMA Fest '10

Forest Park, St. Louis, MO

Chicago

If you can't tell, I love traveling!! 

Day 19: A talent of yours.

Cooking.... :)

Day 20: A hobby of yours.

Cooking and scrap booking

Day 21: Something you know you do differently than most people

I'm right handed but I open all containers left handed...if I try and do it with my right hand I look like a lefty (awkward) and can barely get things opened. I didn't realize it until I broke my left wrist in a car accident several years ago.

Fish Tacos & Black Bean Salad

This is the best fish taco recipe I've ever had! It's quick, easy, and light. I can make it in a hurry when I need to eat something light before a workout and it holds well over night so you can have it for lunch the next day as well!

Original Recipes: Fish Tacos & Black Bean Salad

Ingredients

1 lb tilapia filets, skinless

2 tbsp EVOO

S&P

1/4 cup sour cream

1 lime cut into wedges

hot sauce

12 corn tortillas

1/2 small head red cabbage (I just buy pre-shredded red cabbage)

1 cup fresh cilantro

2 small white onion, chopped
cayenne pepper
cumin
chili powder

for black bean salad

1/3 cup fresh lime juice

• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro 
• 1/2 to 1 tsp sugar (to taste)

1. Heat broiler. Chop ingredients for black bean salad and drain/rinse beans. I chose to warm my black beans and corn before making the salad. 

2. Pat fish dry and lightly coat with EVOO. Sprinkle each piece on the top side with cumin, chili powder and cayenne to suit your taste. Place in broiler for 4-6 min depending on thickness of filet. Chop onion for tacos.

3. Place all ingredients for black bean salad in a large bowl and combine. Add S&P and sugar to taste. 

4. Dampen a paper towel and place corn tortillas on paper towels and wrap them lightly. Place in microwave for 30-60 seconds to soften.

5. Remove fish from oven and spread/flake with a fork. Place in tortilla and top with sour cream, red cabbage, onion and cilantro. Serve with black bean salad. 

Get to Know Me, continued

Since I haven't been keeping on top of my blog lately due to homework, I haven't been able to fill this out either so I just figured I'd do a whole bunch at once!


Day 7: Five things you couldn't possibly live without: Koopa, deodorant, toothpaste, toothbrush, loud alarm clock!


Day 8: A thank you letter to someone who has changed your life: A, thank you for coming into my life when you did. Things would be a lot different today if it weren't for you. I've been able to live life, travel, see new things and pursue a new direction in my career, all because of what you encourage me to do. Each day is a challenge apart but when the time is right, we'll be together. I love you and I wouldn't change one single thing we've gone through because in the end, we'll be better and stronger because of it. 


Day 9: A photo you took:

(St Louis Arch, on a cloudy day, Nov 2010)

Day 10: A photo of you taken over ten years ago.

Holy center part! Yikes! This is the FAB 5 I refer to in other posts, in case you're wondering :) 

Day 11: A photo of you taken recently:

(NYE 2010, Mad Hatter Masquerade Ball, Washington, DC)

Day 12: A song that you want played at your wedding(or was played): You're my Best Friend  by Queen (to clarify, I want this when I walk into my reception)

Day 13: A guilty pleasure: video games, Just Dance, in particular :) 

Day 14: A vacation you would like to take: Alaskan Cruise to see the Northern Lights

Day 15: A person you admire: I admire all of my friends who have done and/or overcome extraordinary things: parenthood, rough times, etc. 

Day 16: A song that makes you cry: Colbie Callait Never Told You

Chorizo & Shrimp Quesadillas

I have a small cookbook in my pantry called, "Guy Food," which is part of Rachel Ray's 30 minute meal collection. I can't remember the last time I used this book so I figured I'd take a peek and see what I found. Well, what I found was a yummy, easy, weekend lunch recipe or a light dinner recipe. If you have never tried Chorizo, I suggest you try it. I had it for the first time when I visited Spain after college and I was hooked! I am not a fan of sausage but I could probably eat this stuff every day. You can usually find it in your groceries meat section or in any specialty grocery store.

Ingredients

1/2 lb chorizo sausage

1 tbsp EVOO

1 crushed garlic clove

12 large shrimp, peeled and deveined, tails removed

S&P

8 6" corn tortillas

2 cups shredded pepper jack cheese (I used muenster slices because that's what I had at the time)

for the guacamole

2 ripe Haas avocados

juice from 1 lime

salt

3 rounded tbsp fat free sour cream

2 chipotle peppers in adobo (this can be found in the Mexican food section of the grocery store where all the Goya stuff is)

I also added about an 1/8 of a cup of red onions, diced and the same amount of tomatoes

You will also need a blender/food processor for this recipe and a George Foreman/Panini Press type grill would come in handy as well

Original recipe can be found here on the Food Network website. 

1. Peel and cut avocados and add to food processor along with all other guacamole ingredients to food processor and pulse until desired consistency.

2. Cook chorizo in a skillet. I found it easier to "mash" the chorizo and make it into a ground form instead of trying to slice it like the recipe calls for. It also allows for smaller pieces in the quesadilla.  Remove chorizo from pan and add EVOO and garlic. Next add shrimp and season with S&P and cook  until pink 2 or 3 min. Transfer shrimp to cutting board and chop into small pieces.

3. If you don't have a Foreman or panini press, you should look at the original recipe here for the next directions. On a heated panini press, spray with cooking spray and lay down 1 corn tortilla. Top with cheese and then add chorizo, shrimp and an additional tortilla. Press down until cheese is melted. Let cool, slice and top/dip with guacamole. 

Leftover Chili Stuffed Peppers

Have you seen this yummy chili recipe? I used the left overs to make a different dinner because after a lunch/dinner/lunch of chili you kind of need something different and I would die if I had to throw away one ounce of this meal so I made peppers!

Ingredients

Left over Chili

1 cup white rice

2 red bell peppers

shredded mozzarella cheese

hot sauce

1. Heat oven to 375. Combine chili and rice in a bowl and mix together.

2. Wash peppers and remove tops and seeds. Fill with chili mixture to the top. Place in a pan/baking dish with a small amount of water lining the bottom of the dish. Heat in oven for 20-25 min to warm chili through and bake peppers. 

3. Remove peppers from oven and sprinkle with hot sauce and cheese. Place back in oven and bake until cheese melts, 5-10 min. I served this with some of the left over corn bread we had and some steamed cauliflower and broccoli :) 

Emeril's Kickin' Chili

I absolutely LOVE this recipe. It's some of the best chili I've EVER had. I made this for the roomie for the playoffs last week. It's a great recipe because you can have some and freeze the rest or eat it all week for lunches (which is what usually happens in this house)! You can also serve it over rice to stretch it a little further or eat it plain :) Anyways, I'll stop gushing now because I know you just want the recipe!

Original recipe here

I don't change much to this one except sometimes I use different types of beer! Beer, you say? Yes, the broth is made out of beer... that's what hooked me :) 

Ingredients

2 tbsp vegetable oil

1 lb ground turkey (original recipe calls for 4 lbs of ground beef...ew)

4 cups chopped yellow onion

3 tbsp chili powder (my FAVORITE spice!)

2 tsp Emeril's original essence (recipe calls for Southwest but I have never been able to find it in a store)

2 tsp cayenne pepper

1 tsp crushed red pepper (original calls for only 1/4 tsp...HA...not when this girl's cookin')

1 bay leaf

2 tbsp minced garlic

2 12 oz bottles of dark beer (original calls for 4)

** I usually used Black and Tan but this winter I used Blue Moon's winter beer and it was AMAZING. It's kind of pricey and I'd rather not waste such delicious beer in food but one day it was all I had so I tried it and loved it! 

2 tbsp tomato paste

salt

1 tbsp + 1 tsp brown sugar (recipe calls for dark but I use whatever is in the pantry)

1 oz (1 square) of unsweetened chocolate (YES! CHOCOLATE!)

4 15oz cans of red kidney beans (I do 2 dark and 2 light red), rinsed and drained

**I add 1 green pepper and some jalapeno peppers from a can to this recipe as well

for garnish/serving

white jasmine rice

cheddar cheese

sour cream

chopped green onions (scallions)

cilantro 

1. Heat oil in large heavy pot over high heat, add turkey and brown well, about 10 min. Add onions.

2. Next add all spices, stir often until onions are cooked thru, 8 minutes.

3. Add garlic and cook until fragrant, 30 seconds. This is also where I add the green pepper.

4. Add the bear and cook until foam subsides, 1 minute. 

5. Add tomatoes, tomato, paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, 1 hour. Stir occasionally to prevent it from sticking. 

6. After an hour, add kidney beans and cook until desired thickness, about 90 more min. Serve with desired garnishes. I did rice this time with a little sprinkle of cheese and cilantro. I also had some yummy plantain chips for dipping and we had a guest over who made the most DELICIOUS corn bread ever and I'm disappointed he didn't make it at the house so I could get pics and a recipe!