Cheesy Mushroom & Onion Pizza
This is an amazing Cheesy Mushroom & Onion Pizza recipe. So easy, so delicious, and a must try. Go extra crispy to sweeten the deal! If you’re not one for the well done, no worries, cook for ’til your lil’ heart desires. As a native New Yorker, I find that buying pizza virtually anywhere further north than the Hudson Valley (some would even argue that’s too far north) is almost always an incredible disappointment. I’ve had some amazing pizzas that are clearly the style of the restaurant, but I’m talkin’ classic, thin crusted, bubbly, fold it, flop it, yet not soggy slice of heaven that is a true NY slice of life. My mouth is actually watering and I feel possible drooling coming on… I must continue before I raid my fridge for some complete and utter unnecessary caloric gorge. But oh, yuummm… Now, I am not even going to pretend that this recipe is supposed to imitate, even in the slightest, the unworldly goodness of the NY pie, however, this is an awesome recipe when you’re looking for more of a homemade style pizza, or if you simply don’t live in New York! Mushroom & Onion, a tad overly cheesy, and a bit ‘a garlic have always been my sweet slice. Hence why this is pretty much one of the only pizzas I make. Now go and pizza yourself to pieces!
- 12" pre-baked pizza crust (preferably thin)
- 1/2 - 3/4 C delicious pizza or marinara sauce (don't cheap out here)
- 1 1/2 - 2 C shredded mozzarella (how cheesy do you want it?)
- 2 cloves garlic - minced
- 1 small red onion - thinly sliced
- 2 C mushrooms - sliced (I use cremini, though white or most others would be okay as well)
- 1 Tbl dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
- Olive oil for cooking
- Parmesan for sprinkling (optional)
- Heat oven to 425 f. and oil pan or pizza stone
- Heat pan, add oil, and cook onion with salt for about 3-5 minutes
- Add garlic and cook for about 30 seconds - stirring
- Add mushrooms, oregano, basil, more salt, and pepper. Cook for about 5 minutes
- Remove from heat
- Top the pizza crust with sauce, 1 - 1 1/2 C mozzarella, mushroom mix, and bake until your desired level of crispiness has occured (I love mine crispy)!
- Remove, let cool for a few minutes
- When serving, sprinkle each slice with remaining cheese and parmesan cheese
- Serves 2-3 people
- This would also make a great appetizer for a party!
- Serve with: Red zinfandel or a nice & cold lager
Holy Sh#% Loaded Nachos!
*As featured on foodgawker.com!
Hot damn! These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth. Incredibly smothered with cheese, veggies, beans, and more. If you do not absolutely fall in love with these it is quite possible that you are not of the human race. If you are having a party or any celebratory affair, this is your ultimate go-to recipe. Honestly, I challenge you to not love them. They are worthy of leaving your spouse, partner, dog, etc for. If Holy Sh#% Loaded Nachos were to take human form, this is the person you would leave someone at the altar for. Have I been convincing enough in my dramatic tone to make you believe that these are the best nachos you’ll ever consume? If not, message me, I’m sure I can continue with at least a few more paragraphs of over-the-top ridiculousness to further convince you. Lastly, go to my guacamole recipe if you want to top off to heaven with this. See you on the nacho side!
- 1 bag awesome tortilla chips
- 7 ounces extra sharp white cheddar OR jack cheese - shredded
- 3/4 C milk
- 2 Tbl flour
- 2Tbl butter
- 1/2 C cilantro
- 2 Tbs jalapenos - diced
- 1Tbl taco seasoning (optional)
- 1 can black beans or vegetarian refried beans
- 3 1/2 - 4 C combined & diced: red & yellow peppers, broccoli, shredded carrot
- 4 Tbl cooked or canned corn
- 1/2 a red onion - diced
- 2-3 cloves garlic - minced
- 1/2 C green onions - diced
- 1/2 C cilantro
- 1/2 a lime - squeezed
- 1 Tbl taco seasoning
- Salt & pepper to taste
- Oil for pan
- Guacamole to top (optional but highly recommended - read post above for my guac recipe)
- Preheat oven to 350 degrees
- Prepare a large oven pan and spray well with oil
- Heat large pan with oil and add red onion. Cook for about 3-5 minutes
- Add garlic and cook for 30 seconds to 1 minute more (stirring)
- Add peppers, beans, corn, and salt & pepper. Cook for 3-5 minutes
- Add broccoli & taco seasoning. Cook for 2 minutes
- Add carrot, and cilantro, stir, and remove from heat
- Heat the butter in a pan stirring constantly!
- Once melted, add flour and stir constantly - over medium to low heat
- Once smooth add milk and continue to constantly stir - turn to low heat
- When mixed, add cheese, taco seasoning, cilantro, jalapenos, and stir constantly until smooth
- This all happens in just 3-5 minutes! Easy!
- In a large pan spread out your tortilla chips
- Add your veggie mix to your cheese mix and stir well
- Put in oven for about 10 minutes
- Put on your desired platter and squeeze the lime or pour the lime juice over the nachos
- Throw on the guacamole, cilantro, and green onions
- Chow down!
- Putting the nachos in the oven is optional. You can simply pour the cheese & veggie mixture over the nachos, garnish, and voila! Ready to serve.
- Highly recommended with a light and crisp beer
Easy Spinach & Mushroom Cheesy Quesadillas
This Easy Spinach & Mushroom Cheesy Quesadillas is a must try. Especially if you’re a vegetarian! Being that I live in Beijing, sometimes finding quality western eats can be challenging. My husband and I have been going to Peter’s Tex Mex for years. They make the best frozen mango margaritas I have ever had the pleasure of tasting, hands down. The dish that I think is most fabulous is their spinach and mushroom quesadilla. One day, after making my own margs I decided to get down and make its better half as well. Could not have been easier or tastier. One day, when I’m gone from Beijing, I know that when I make these I’ll have fond memories of the coziness that was Pete’s for us. Shout out to Lily!
Anyway, it’s not like I’m on a perpetual diet (been there and done those days), however, it is like I’m always and forever trying to lose weight and get more fit. Now, will these quesadillas get me there? In my mind, totally. They actually make me lose weight! Amazing. In reality, they are not at all as bad for you as restaurant or classic recipes, and if you squashed the cheese, they’d be incredibly healthy for you. So, this is a great & healthier version, can be made even healthier, and it’s simply easy and delish. Mango margarita a must!
- 8 whole wheat tortillas (quality tortillas if you can & 8")
- 8 ounces of shitake or cremini mushrooms- sliced thin (or any mushroom!)
- 8-10 C spinach
- 1 medium & ripe tomato -diced
- 1 large onion (red or white) - diced
- 3 cloves garlic - minced
- 9 ounces extra sharp white cheddar - shredded (or any reasonable cheese you've got in your fridge)
- Oil for pan
- Salt & pepper to taste
- 1 C plain greek yogurt
- 2 Tbl taco seasoning
- Lg handful of cilantro
- Mix the greek yogurt with the taco seasoning and refrigerate
- Heat the pan with oil
- Add onions and salt. Cook for about 4-5 minutes
- Add garlic and cook no more than 1 minute more (stirring)
- Add mushrooms and more salt, cook for about 3-5 minutes
- Add spinach and cook for about 2 minutes (add pepper)
- Remove from heat & put in bowl
- Divide and add the shredded cheese to 4 tortillas
- Put tortilla with cheese in pan and add 1/4 of the filling (do this for every quesadilla)
- Top with another tortilla. Cook on each side until cheese is melted and tortillas are slightly browned
- Let cool. Cut each quesadilla into 4 triangles
- Top with yogurt mix, tomato, and cilantro
- Wanna make this vegan? Scratch the cheese & add more veggies!
- Serve with a delicious frozen mango margarita (or beer of course)
Guilin, China Vacation, September, 2015
Guilin, China was such an amazing decision for our Mid-Autumn Festival holiday this past September. The weather was warm, it was easy with our little man who was just 10 1/2 months, and there was loads to both do and see. We decided before we left to hire a private tour guide for two days (was fairly inexpensive). This was necessary for us because we needed a good driver with an excellent reputation with foreigners, as there was no way in hell I was putting lil’ G in a car otherwise. If you’ve been pretty much anywhere in China you will understand this. Let’s just say I can’t even take him in a taxi in Beijing because 98% of them don’t have seat belts and I can’t put his baby seat in. Crazy! I digress, this trip was awesome! We went on a beautiful night river cruise, a long day Li River cruise to Yangshuo (big boat), toured the walking street and the area around our hotel (Lijiang Waterfall Hotel-great) daily, went to these amazing caves, and so much more. As a vegetarian, there was an incredible restaurant that surprisingly was part of a hostel, it took me 3 visits to figure this out! Haha. If you’re looking for an area of China that is not a huge & major city this should definitely be on your list! Leave me a comment if you want to know more about what to do, where to stay, or where the pictures are from. Please enjoy!
Amazing Classic Guacamole
Why is Guacamole not everyone’s staple appetizer? It is healthy, incredibly easy, and delicious. I use it on sandwiches, pastas, and as a dip. This Amazing Classic Guacamole recipe, though simple, took me months of trial & error (if that sounds long just remember, I didn’t make it everyday!) to find the absolute perfect balance of ingredients for the best tasting (as far as my palate is concerned) Guacamole one can eat. I pretty much top any Mexican inspired dish with this and serve it frequently at my parties. It’s almost as much of a staple as my Classic Hummus, and that is saying something! Bust out your best margaritas and party down, by yourself or with others, I’m always quite happy to party by myself if need be, and dip into your best avocado dish. Party on!
Amazing Classic Guacamole
Amazing Classic Guacamole
- 4 avocados
- 1/2 C cilantro - loosely chopped
- 1/2 tsp (or more if needed) salt
- 3/4 red onion - diced
- 3 limes wedges - squeezed
- 3/4 C ripe tomato - diced
- Optional: If you want a spicy Guacamole, dice up some jalapenos in there!
- In a medium sized bowl, smash the avocados will all of the other ingredients together
- Mix well (multiple times)
- Done!
- As a dip with tortilla chips
- As a spread on sandwiches
- On top of pasta
- Or with nothing but a spoon to your mouth!
- *A nice lime margarita on the rocks goes quite nicely at all times.
Braided Hair (especially for you fine hair folks like me)
I am all over Pinterest in the hair department. However, every time I try and recreate some amazing braid or up-do it is somewhat of an epic failure. I look at the picture, follow the step-by-step process, and can only come to the following as the reason for failure: thin, fine, hair. Blah! Why?! My mother and most of my siblings have these gorgeous and thick manes. What happened in the gene pool with me? Must be because I’m the first born. I’ve decided this is a great excuse for virtually everything in my life. This will not be the last time you hear me say this. So, clearly the pictures on Pinterest that I adore are of women with amazingly thick & luscious locks. Jealous. Very jealous. The two different hair styles below I have now perfected & are my two go-to styles for easiness, cuteness, and quickness. That’s the trifecta I am looking for, especially in the wee hours of the morning before I’ve had my coffee.
PS- 4 of those pictures are quite old. Still from crappy iPhone, remember, once I finally use all of these up it’s only quality shots to come.
The first pic is a split pic of the same hairstyle. The first 1/2 is a cleaner version- hair sprayed and bangs pinned to the side and under the braid. I wear it to work this way. The second 1/2 is my messy version. I keep my bangs out, don’t spray, and throw in a cute hair pin.
To accomplish this: Divide hair at part into 2 sections, brush, and braid each side. Next cross each braid over to the opposite ear and bobby pin the end pieces (securely). I usually throw a pin or two nearer the top as well, especially if you have thicker hair.
The other pics are of half a crown using a messy fishtail. Mostly because that’s the only kind of fishtail I can produce. Still, so cute! I spray this style.
To accomplish this: Gather all of your hair near the nape of your neck. Start the fishtail in the middle of your neck and braid. When done, pull over to the other ear and pin securely. For me, there are always some puffy spots, fly aways etc so I twist and pin them towards the direction of the fishtail and pin. Spray when done. Don’t make the fishtail too tight! Looser will give a thicker look.
Creamy Tomato & Cauliflower Soup
Dear April & Fraya,
I will never forget the first time we hung out together, came back from the cold arboretum, and headed to April’s kitchen for the making of this amazing vegan, healthy, and delicious Creamy Tomato & Cauliflower Soup. What a freakin’ day we’d had thus far! Let’s just say I most certainly cannot and will not share the contents of our hilarious day. I’ll let your mind try and concoct crazy ideas of its own. It was a very, crazy, fun day, for sure! Oh to be 25 again. I don’t know that I could survive it twice though! Thanks for the recipe, April! Miss you girls daily! Xo
To everyone else reading this post: This recipe is so ridiculously easy and delicious. It is loaded with flavor, requires very few and super cheap ingredients. I love creamy soups that are actually healthy. Who doesn’t?! Winter blizzards need winter warmth. Wrap yourself up in this soup with some awesome hearty bread, and a nice glass of wine. Enjoy and stay warm!
Creamy Tomato & Cauliflower Soup
- 1 lg head of cauliflower cut into florets
- 4 cans of good diced tomatoes
- 2 cans of white beans (save liquid from cans)
- 1 lg onion - diced
- 3 cloves of garlic - diced
- 2 C vegetable broth
- 1/4-1/2 C dried oregano (I like a lot)!
- 3 Tbl olive oil
- Salt & pepper to taste
- In large pot, heat oil. Add onions & salt - cook for approximately 3-5 minutes
- Add garlic and cook for 30 seconds to a minutes more-stir constantly
- Add white beans with liquid from cans. Add more salt and add pepper. Cook for approximately 3-5 minutes and turn up heat a bit
- Add tomatoes & half of the oregano. Cook & stir for about 10 minutes
- Take off heat and blend with immersion blender
- Put back on heat and add the broth, cauliflower, and the rest of the oregano
- Cook for about 10-15 minutes
- Serve with a hearty & healthy bread
- *If you want it thicker, use more beans or less broth. Thinner, add more broth.
- Serving sizes varying depending on if this is a meal or a side
- White- Pinot Grigio
- Red- Rioja
Bagel, Hummus, Avocado & Some, Spread
This is an incredibly easy, healthy, and delicious breakfast spread that can be accomplished in just 5 minutes! I don’t know about you, but that sounds pretty amazing to me! Especially, on a busy weekend. Sometimes, a good-for-you & easy recipe can be more involved. Not the case here, which is why this is my go-to weekend recipe when I am movin’ & groovin’ with little time in between. This spread is inspired by one of my favorite vegetarian breakfast restaurants in Portland, OR- Muddy’s Cafe. This was a weekend fave for my veggie friend and I when I lived there. I loved sitting outside of the old Victorian, on the patio, and in one of my favorite Portland neighborhoods, or even inside the rustic and cozy warmth of the country-esk kitchen vibe that Muddy’s provided. No, this is not a paid advertisement, and sadly, it has closed after 9 years of business. Moment of silence for my PDX vegetarian foodies please… Sigh. Here is my version of a regularly ordered breakfast: A bagel (always an everything bagel in my case), slathered and oozing with cream cheese, hummus, and avocado (often all mashed together), sometimes with an egg on top (over medium), and always with a side of ripe fruit. Yes please! Save yourself some time and scarf it up this weekend!
Bagel, Hummus, Avocado & Some, Spread
- 1 bagel (I use whole wheat everything bagels)
- 4-6 Tbl cream cheese (I use veggie or chive cream cheese)
- 6 Tbl hummus (see my hummus recipe)
- 1/2 or 1 ripe avocado
- Salt & pepper to taste
- 1 egg (optional)
- Fresh & ripe fruit of your picking
- Toast your bagel
- On each bagel half, slather on the cream cheese, then hummus, and lastly the avocado & salt/pepper (you can smash together if you want)
- If using egg, top on one of the bagel sides now
- Add your fresh fruit to the plate and voila! Done!
Holy Enchiladas!
This awesome vegetarian enchilada dish was inspired by Martha Stewart’s recipe. My husband never knows what to cook for me. He wants to do it all of the time but I am a stickler for flavor (usually I want loads of flavor or no thank you!), and I don’t want to have to recite an entire recipe with specific instructions. That would ruin the idea of someone cooking for me, hubby agrees. He desperately wanted to make something for my bday two years ago. I figured, Mexican is almost fool proof and I freakin’ love it any time of day. It’s one of the few foods that I simply can’t get sick of. So, Scotland (my hubby is Scottish), let’s call him, in his fear and trepidation took to the internet to find me some vegetarian Mexican good eats. I’d be lying if I said I wasn’t nervous about what the after math would bring. Would I be swallowing ‘said dish’ with a smile on the outside and wanting to spew on the inside? I knew however it turned out I’d have to “like” it… a lot. Really, I was just so pleased that he wanted to do this for me. This said, it was awesome! I was beyond super impressed and giving silent praise to Martha for all of her wisdom passed on via internet to hubby. Phew… the smile and enthusiasm for the enchiladas were very real and I’ve requested them many times since. Today, he has really become quite a good cook and is always looking for new recipes to add to his repertoire. Get yourself ready for a taste explosion in the form of “Holy Enchiladas!” You will NOT be disappointed!
- 8 tortillas (I use 8" corn tortillas)
- 1 small onion - diced
- 10 oz corn kernals
- 5 oz black olives
- 10 oz frozen spinach (thawed & strained)
- 1 can black beans
- 1 C shredded pepper jack cheese
- 2 C shredded sharp white cheddar cheese
- Salt & pepper to taste
- 1 tsp of taco seasoning (optional)
- 2-3 tsp cumin
- 3 Tbl olive oil
- 1/4 C flour
- 1/4 C tomato paste
- 3/4 C water
- 1 can veggie broth (use a good broth)
- 4 scallions - diced
- Heat 2 Tbl olive oil in pan. Add 1 teaspoon of the cumin, flour, and tomato paste - mix well for about 1 minute
- Add vegetable broth, 3/4 cup water, and boil
- Reduce to a simmer and then cook until the sauce is slightly thickened (about 5-10 minutes)
- Add salt and pepper to taste
- First, start preheating the oven at 400 degrees
- In a pan, quickly cook the onion for about 3-5 minutes
- In a bowl add: 1 cup of each cheese (2 cups total), black beans, olives, spinach, corn, cooked onion, 1/4 of the scallions, taco seasoning if using, and the remaining 1 teaspoon cumin
- Add salt & pepper to taste
- With the remaining 1 Tbl of olive oil, brush oil onto two 8-inch baking pans
- Evenly divide the ingredients from the bowl into each tortilla. Roll up and face the overlapping part of the tortillas on the bottom of the pan
- Sprinkle the last cup of cheese and smother in your delicious mole sauce
- Bake for about 15-20 minutes]
- When serving, garnish with scallions
- Serve with a cold Mexican beer or a delicious margarita!
Makeup, Makeup, Make Me Up!
Hey ladies & gents!
Okay, first post in this portion of the blog. What shall we discuss?! Well, I’ve been thinking we should chat about my favorite makeup products as well as skincare products. This is a topic I take pretty seriously! I want nice skin on a daily basis and when I fast forward and envision myself in the future, I still want that nice skin! Okay, enough exclamation points, I think we all get the gist.
When thinking of this post, there is one line from a Beyonce song that keeps popping into my head – “…dip it, pop it, twerk it, stop it, check on me tonight…” This is how I feel about the millions of ways one can now “do” their face – “…contour, highlight, blur it, smudge it, check me out tonight…” Honestly, it’s too much! I just want to look good and not spend a heck of a lot of time doing it. This being said, let’s start with makeup. Below are the many products I use. However, I use the same few every day. I just happen to have a ton more for the rare occasions that I actually go out on a weekend night and want to glam it up for the hubby and the more vain side of my self-esteem. I have SO much more of this ‘weekend’ makeup and it is loads more expensive than my day-to-day stuff so you’re probably thinking that I’m a bit deluded about the actuality of my weekend social life. If this is indeed what you’re thinking, you’d be correct. I consider it all “for the one day,” which really translates to, “when my baby (lil’ G) is more of a toddler, I have a weekend sitter, and I live back in the US.” Don’t get me wrong, I’m certainly not complaining, just sharing with you the realities of my life. All of which I freakin’ love. So, without further adieu (have I already passed that point?) I shall begin with MAKEUP & BODY STUFF. PS- If you want to know more about the specific products, ask me! Let’s start a conversation!
The pictures are as follows:
Body/Hand/Feet lotions that I use daily. I love Palmers! And the smell, c’mon now!
Face Wash & Exfoliators that I use daily. Yes to Tomatoes OR Yes to Cucumbers (I prefer the Tomato), St. Ives Oatmeal Scrub & Mask (I use as a scrub, however, I use a different and random facial mask every Wednesday), Keyano Aromatics Lavender Scrub (purchased at a spa on Long Island).
Lipsticks that I use daily or weekly. From left to right: Banila, Rimmel, L’Oreal (I often combine the last two)
Perfumes & Lip Stuff I use daily/weekly. Fendi (L’acquarossa), Michael Kors (Eau de Parfum), Prada (Candy), Lip Smackers Celestial Strawberry (because I still wanna be a kid), Rosebud lips in Strawberry (best strawberry scented lip stuff ever), EOS in mint, IT lipgloss
Facial Products that I use daily. Retin-A (tretinoin) -in my opinion, there is NOTHING better to bust wrinkles than this. You need a prescription though. I use it every night after my lotion (about 30 minutes to an hour later) which is Alba Botanica Hawaiian Jasmine & Vitamin E. I use the Alba after I use my HA- hyarulonic acid serum. Neutrogena Healthy Skin Anti Wrinkle Cream w/ SPF & Retinol (for day) OR Oil of Olay 7. During the day for under my eyes I use Clarins Extra-Firming Eye Lift. Clearly, I’m trying to stave off Botox etc for as long as possible!
Makeup I use in the rare event that I am actually going out. Urban Decay Naked Palette 2, Bare Minerals Complexion Rescue (or everyday), L’Oreal Magic BB cream (or everyday-I rotate these every few months), Cover Girl loose powder, CG Tru Magic the Sun Kisser bronzer, Benefit (highbeam – amazing!), Benefit Bene-tint (lips & cheeks), Benefit Hervana Blush.
Makeup I wear everyday. The highlighter was mistakenly photographed in this photo. I don’t wear it everyday. It should be in the section above but I for some reason shot it in this group (IT highlighter). The rest I DO use everyday: Garnier BB Cream (I rotate with the ones above) – I use this with my amazing Bare Minerals makeup brush, Maybelline Great Lash in very black with a curved wand (wand is essential for me), Maybelline Dream Bouncy Blush, lastly, an eyebrow filler. I bought this in China.
Breakfast Tofu Taco Tuesdays!
Taco Tuesdays have been all the rage for as long as I can remember. I used to look forward to them all day long at work when I lived in California. I’m pretty sure that’s how I got through the beginning-of-the-work-week blues. It was something to look forward to and a way to end my night right. Well, why not start your day that way, too? Something to look forward to upon waking, and a way to start the day right! SOLD! I took this philosophy and rolled with it. When I made this taco, I, as usual, used what I had in my fridge. That being said, I didn’t have any taco shells at the time. Therefore, I made my own. I had these small homemade tortillas (love them) that I turned into taco shells. You can do this by simply bending it over two of the bars in your oven or convention oven and heating them up. However, due to the awesome texture of my tortillas I simply have to put it in the pan and cook on both sides. Feel free to do either! This taco recipe is super simple, quick, and delicious. Of course, I am pushing you on the taco-ness of Tuesdays but naturally, you could have this any morning, or even any day or night. The only downside about the Taco Tuesday morning is sadly, you cannot accompany it with a tasty beer. However, that just means you’ll have to celebrate Taco Tuesday evenings as well. Did I twist your arm yet? Sorry! You’ll thank me later.
- 2 taco shells or small tortillas
- 1/2 a brick firm or extra firm tofu
- Handful of baby spinach
- 4-5 Tbl small white beans
- 3 Tbl diced ripe tomatoes (optional)
- 2 Tbl cilantro
- 2 cloves garlic - minced
- Approximately 4-5 Tbl crumbled feta (optional)
- Dash of cayenne pepper
- Dash of cumin
- Dash tumeric (optional)
- Sea salt & fresh ground pepper to taste
- Olive oil for pan
- Heat the oil in pan and add garlic - cook for about 30 seconds to 1 minute
- Add tofu, white beans, tomato, seasoning, salt & pepper - cook for about 4-5 minutes
- Add spinach & cilantro - cook for about 1-2 minutes more
- Add half of the feta to the bottom of each taco shell and divide the tofu etc from pan into both shells
- Sprinkle the remainder of the feta on the top of both taco shells
- I HIGHLY suggest making your taco shells the way I mention in my post. Use a tortilla, heat it whilst bended, and turn it into a shell. You can do this while your tofu is cooking. With some tortillas, you can even place the tofu etc (once cooked) inside the tortilla and then put the tortilla back in the pan, fold it, and heat both sides. The latter is the best way in my humble opinion. Want to make it vegan? Remove the feta!
If I could I would style me pretty like this… ideas anyone?
If I could, I most definitely would, style myself pretty like the following outfits below. One, I’d be beyond pleased with myself if I looked that incredible. I’m pretty sure there are not enough Jillian Michael exercises per week to make me that svelte. I suppose if I was willing to move past her 30 Day Shred Level One and do it more than 4 days/week I’d at least have a bit of chance to perhaps, or just maybe, get my rear in gear to start the road to looking that fit, but alas, this is all the time and willingness I have in these bones, and I’m currently thrilled with myself for losing 2 lbs a month. How’s that for a sentence?! Onto point two, if I did have the moola, I would most definitely be purchasing my most favorite designers incredible pieces of art. I am pretty sure I would feel like a million, bazillion dollars, and could quite possibly become the most confident woman on earth. So you’re thinking “dang, she’s vain!” right? Well, not entirely, people. I mean who wouldn’t feel incredible in such expensive works of glory that fit you like they were made for you whilst embodying the coolest of the fashion world that one could offer? Who could resist feeling so fabulous?! If you can, well, I’m impressed, and I guess, that would make me more vain than you. Lastly, I am totally one for going to the thrift store to scope out some unique and awesome finds. I love to put them together and feel fairly proud of it. Still, no matter how skilled you are, I believe finding what you see below is challenging at best. Click on the picture to bring you to the links of the blogs where I found the articles of clothing via Pinterest. What are your thoughts? Anyone have any amazing suggestions on how to dress to impress for less? Sorry, had to say it! But really, anyone? Ideas? Please share! -Heather
A Maple Bourbon Fruit Fling Named Rosemary
Oh, Rosemary! What a gal! Beautiful, sweet, seductive, makes you feel oh so good… what a catch! In the words of Shakespeare: “A rose by any other name would smell as sweet.” It does indeed in this case. This delicious and fragrant bourbon drink is something a bit different for your collection of cocktails. I love bourbon but usually drink it neat. I wanted a unique and interesting libation, so my friend introduced me to something similar to dear, Rosemary. Naturally, I went home and the following week came up with this rendition of her cocktail. I’d like to think this would’ve made Romeo & Juliet proud! Perhaps, consuming enough of these could’ve cured the feud between the Montagues and Capulets. Alright, enough of this literature speak. The moral of my story is that this is a cocktail not to be missed, I’d befriend this Rosemary any day. Shakespeare or no Shakespeare. Again, I wish I had a current picture from my sweet new camera with my slowly growing photography skills but alas, this is what we’re stuck with for now. Drink and be merry with thy friends!
- Approximately 1/4 C Bourbon (I like it a bit strong so I use 1/4)
- 1/2 a lemon - squeezed
- 3 diced peach wedges (no skin) - grilled (preferably if you can)
- 3 Tbl diced plum (no skin)
- 2 Tbl real maple simple syrup
- 3 ripe red cherries (diced) - optional but delicious!
- Sprig rosemary
- Ice
- Top with soda water or San Pellegrino Limonata
- 2 Pint glass
- 1/4 c water
- 1/4 c REAL maple syrup
- 1/3 c fresh rosemary
- 1/4 tsp fresh chopped sage
- For the maple simple syrup: (This should be made prior so it can cool before you add it to drink)
- Put all ingredients in a small pot & bring to a simmer for 5 minutes
- Cover & let sit for an additional 5-10 minutes for the flavor to fully develop
- Pour the simple syrup through a strainer to get rid of the rosemary and sage pieces
- In a pint glass add all fruit, simple syrup, lemon, bourbon, ice, and pour back & forth between both pint glasses to mix well
- Fill one pint glass with ice and pour the contents of the other glass into the pint with ice
- Top with soda water or Limonata, stir, and garnish with a sprig of rosemary
- Cheers!
Croissant Egg/Egg Monster/Breakfast Feast!
I was looking to be glutenous on a Sunday morning way back when. Well, I’m always looking to be glutenous on every Sunday morning. I LOVE breakfast but sometimes have a hard time finding something different. I wanted a breakfast platter of sorts and before I knew it I ended up with this feast! I have never thought of having mushrooms as a side for bfast until traveling around Europe. Many of the hotels offered this and as a mushroom lover I thought to myself, “why the ‘bleep’ haven’t I thought of this?! I eat mushrooms with everything!” So, after beating myself up about it right, left, and center I decided this would now be a weekly staple. What to add with this staple? Well, after being reminded of these amazing European hotels I was quickly reminded of the awesome croissants they served, next came the thought of eggs, then toast, fruit, and my mind soon arrived at the recipe platter below. Simple, quick, delicious, satisfying, and seemingly grander than it really is (who doesn’t love that?)… I present to you… drum roll please… “Croissant Egg/Egg Monster/Breakfast Feast!”
Croissant Egg Sandwich & Breakfast Feast!
- 4 eggs
- 2 croissants
- 2 pieces delicious sandwich bread
- 2 slices cheese (I used white cheddar)
- 4 medium slices ripe & juice tomato
- Small handful of arugula
- 1/2 C mushrooms (I used oyster mushrooms)
- 1 Tbl fresh oregano - chopped (or 2 tsp dried oregano)
- Salt & pepper to taste
- Oil for pan
- 1 C fruit of your choice (I used diced melon & strawberries)
- Breakfast potatoes (find this recipe in my California Omelette with Homemade Breakfast Potatoes Recipe) or hash brown patties per plate
- Slice open croissants and top each with a piece of cheese, two slices of tomato, and arugula
- Scramble your 2 eggs with salt, pepper, and oregano (save some for mushrooms)
- Place eggs on top of croissant. Voila!
- Cut a small & circular hole in each piece of bread
- In a heated pan, place bread & crack your egg in the hole (cook to desired temp) - sprinkle with salt and pepper. Done!
- Heat pan with oil & throw in mushrooms. Add salt, pepper, and oregano. Cook for approximately 3-5 minutes depending on the type of mushrooms. Finished!
- Put each of the sandwiches on both plates
- Add potatoes, mushrooms, and fruit as a side
- Enjoy your feast!
- Serve with a nice Bellini or Kir Royal, an amazing cup of coffee, and you've started out your Sunday more than successfully! Now, you've guaranteed yourself an awesome day!
Best Veggie Inspired Pho Ever!
As promised, here is my follow-up recipe that is in the picture below with the Sesame Noodles. Also, I’d like to mention that I am desperately trying to get all of my ancient photos into my recipes so that I can solely move forward with proper food photography. If you’ve read my “About Me” you’d know that in order to get this blog up and running I needed to use crappy iPhone and other crappy photos from well before I’d ever owned an amazing camera and had thoughts of food blogging or food photography. Bear with me! Soon enough I’ll be able to only post my newest and ‘best-est’ photos for you. Until then, you’re stuck with this.
Onwards, this dish was served in addition to my Sesame Soba Soy Scallion Noodles for hubbies bday. I had absolutely no idea how this was going to turn out but thankfully, it was amazing! Full of flavor, pretty, and instantly popular. After a few bday beers let’s just say we were indeed slurping it up, however, not slurping gracefully. It reminded me of my teenage years when my mother told me to never order pasta on a date. Not because one should never do that, but because I, specifically, should never do that. Thanks for the advice, mom! I think you just may have been right. With that in mind, slurp sloppily and enjoy!
- 8 oz rice noodles - cooked
- 1/2 C shitake mushrooms - loosely diced
- 1 small head of broccoli - loosely chopped
- 1/4 edamame beans - (optional)
- Large handful of cilantro
- Large handful of basil - chopped very loosely
- 1/4 C soy sauce or Braggs Amino Acids
- 4 C vegetable broth
- 1 onion - diced
- 2 Tbl sesame oil
- 2 red chilis - seeded
- 2 pieces or 1/4 inch piece of ginger - chopped
- 1 lime - juiced
- 3-4 cloves of garlic - minced
- 3 stalks lemongrass - diced
- 4 scallions - diced
- 1/2 C bean sprouts
- 1 Tbl peppercorns
- 1 Tbl toasted black sesame seeds
- Add 3-4 cups water, vegetable broth, soy sauce, sesame oil, onion, chilis, ginger, garlic, lime juice, lemon grass, peppercorns into a pot. Bring to boil for 15 minutes and then simmer for 15-20 minutes more.
- Stain the broth when done to remove everything but the actual broth itself.
- Add noodles, broccoli, mushrooms, bean sprouts, basil, and edamame. Stir.
- Separate into individual bowls and smother in cilantro, scallions, and sesame seeds.
- Done!
- Serves 2 large bowls or 4 average sized bowls.
Sesame Soba Soy Scallion Noodles
Try saying that one five times in a row! Unlike the challenging title, this dish is so easy to make and absolutely scrumptious! It was amazing how long I had been living in China before I started to get my feet wet with basic Chinese or other Asian dishes. I had been tooling around with udon noodles and this incredible and common chili sauce here but that was about it. This noodle dish is refreshing, simple, and most likely something a bit different than your day-to-day noodle nom-noms. Usually, noodle for me equals Italian food. However, both this dish and the recipe that will be posted afterwards are indeed Asian inspired. I made them both last year when I decided to spoil the crap out of my husband for his entire birthday weekend. I literally cooked him crazy awesome and sometimes crazy involved meals for breakfast, lunch, and dinner 3 days in a row. I know, I know, how insane or insanely nice of me, right? Well, selfishly, as this is my hobby, it was a fantastic opportunity for me to concoct some creations I’d had brewing in my brain for some time. I loved every second of it! Enjoy!
Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!
- Soba noodles (9 oz)
- 1-2 Tbl sesame seeds
- 1/2 cup mushrooms (I prefer Shitake) - halved
- 1 small cucumber - juilienned
- Lime wedges
- 2 cups scallions - diced
- 1-2 cloves garlic - minced
- Handful of cilantro - chopped
- 2 Tbl fresh ginger - minced
- 1 Tsp pickled chili with garlic sauce (optional)
- 3-4 Tbl sesame oil
- 1 1/2 - 2 tsp chili oil (optional but highly recommended)
- 2 Tbl honey or agave nectar
- 4-6 Tbl soy sauce or Braggs Amino Acids
- 2 Tbl rice wine vinegar
- Mix sesame & soy sauce in bowl
- Cook noodles
- Mix sauce, sesame seeds, cucumbers, mushrooms, and noodles in bowl - mix well
- Serve cold and garnish top with sesame seeds and a sprinkle of green onion. Put 1-2 lime wedges in each bowl to be squeezed on top.
- Add peanut sauce to make this a sesame/peanut noodle dish! Just remove the chili option.
- This serves between 2-4 people.
Pita & Parmesan Eggs w/ Tomato
This recipe was made completely randomly with the left overs in my fridge. I had pita and tomatoes from some Greek food I had made the day before, extra eggs, and I almost always have parmesan cheese. This plus a few herbs and voila! A simple, quick, and delicious breakfast was born. Honestly, this could easily be one of those breakfast for dinner dishes. Whatever the time of day, it’s a great & easy dish to add to your repertoire. Not to mention, if you’ve read the “About Me” portion of my blog you’ll know that this goes along with my food philosophy. Like the mind, food is a terrible thing to waste!
Pita & Parmesan Eggs w/ Tomato
Pita & Parmesan Eggs w/ Tomato
- 2 pitas (preferably flat bread pitas)
- 2 eggs
- 1 clove minced garlic
- 6 cherry tomatoes sliced in half
- Small handful fresh (or 1 Tbl dry) flat leaf parsley
- 1/4 cup (or just shy of) shredded parmesan cheese
- 2 Tbl olive oil
- Salt & pepper to taste (I use a fair amount of both)
- Put the olive oil, garlic, parsley, salt & pepper in a bowl and toss together
- Lightly toast the pitas
- Fry the eggs in the pan (I prefer over-medium)
- Put an egg over each pita and split the tomato bowl over each pita
- Sprinkle with loads of parmesan
- Optional: Garnish with additional parsley & salt and pepper. Cut into triangles.
- You can use any herbs that your heart desires!
Brie & Basil Pasta
Okay, this is an amazing dish! It’s amazing because it’s delicious, quick, and super easy. Up until I was about 8 years old, my mother predominately cooked Italian food. She had me at a young age, didn’t know anything about cooking, and followed my grandmother’s (dad’s side) homemade cookbook that was comprised of recipes on index cards from the typewriter. Well, my mother most definitely mastered pasta dishes, and today, is an absolutely incredible cook. Honestly, I don’t think she even makes much pasta anymore. She cooks a wide variety of healthy and delicious meals. I never could’ve became a vegetarian at eight years old if she didn’t keep me so well fed. What 8 eight year old in 1989 was eating quinoa? No one had even heard of that grain at that time. My friends used to come over and ask what weird food we had that day. Not weird bad, just weird different. I remember her taking me to the local health food store when I was 9. The woman was holding a workshop about vegetarianism after the store closed for the night (1990- awesome, right?). She taught us how to make vegetarian jello, delicious grain dishes, and why it can be such an incredibly healthy way of life. In hindsight, this was so cool!
This Brie and Basil pasta was a VERY popular dish in my household when I was young. The smell of it today still reminds me of my childhood. It’s a tasty flashback indeed. This dish couldn’t be easier. If you’re looking for a quick and delicious pasta you’ve found your recipe here. Mangia!
Brie & Basil Ingredients
- 1 lb linguine pasta
- 1/2 C quality extra virgin olive oil (sometimes I add a splash more)
- 7 very ripe tomatoes - diced (preferably off the vine)
- 1 C fresh basil - loosely chopped
- 2-3 cloves garlic- minced
- 1 1/4 lb brie cheese - diced (peel off outer layer)
- Salt & ground pepper to taste
- Optional: Sprinkle each bowl with some freshly grated parmesan cheese & additional cracked pepper
- In a bowl, add oil, tomatoes, basil, garlic, brie, and salt & pepper - stir well
- Cook your linguine
- Optional: Let bowl marinate for about 30 minutes to and hour
- Pour bowl of ingredients on top of pasta and stir
- Optional: Add the parmesan & extra cracked pepper now if you'd like
- Garnish with fresh basil leaves
- A fair amount of freshly cracked pepper is key for me in this dish. Also, you can toss a very small amount of recycled pasta water into this dish if you'd like!
Strawberry Gin Muddle
- 1 1/2 cups gin
- 6 ripe fresh strawberries - diced
- 1/4 cup cucumbers -diced
- 1 large handful of mint - chopped
- 4 lime wedges
- Approximately 4 twelve oz cans of soda water
- Mint or regular simple syrup - approximately 1/4- 1/2 cup depending on your desired level of sweetness
- Muddler
- Place a very small amount of crushed ice in the bottom of all 4 pint glasses
- Equally distribute the strawberry, cucumber, and mint into all four glasses, squeeze one lime wedge in each glass as well - now muddle away!
- Fill up the glasses with ice and add gin, simple syrup, and soda water
- Take an additional and empty pint glass and pour each drink back and forth about 2-3 times to fully mix all ingredients
- Done!
Bomb-Diggity California Veggie Burrito
- 2 large whole wheat wraps
- 1 cup shredded sharp cheddar
- 1 avocado - sliced
- 1/2 cup pico de gallo
- 2 handfuls cilantro - loosely chopped
- 1 can vegetarian refried beans
- 1/2 red onion - diced
- 2 cloves garlic - minced
- 1 cup broccoli florets
- 1/2 cup red & yellow bell peppers - diced
- 4 cups kale - chopped
- 1/4 cup purple cabbage - shredded
- 1 Tbl taco seasoning
- Salt & pepper to taste
- Any green hot sauce (salsa verde) of your desire to smother burrito in
- Oil for pan
- Oil and heat pan. Add red onions and cook for about 3-5 minutes.
- Add garlic and cook for about 30 seconds-1 minute.
- Add cabbage and cook for about 3 minutes.
- Add peppers and cook for another 3 minutes.
- Add broccoli, kale, and taco seasoning. Cook for about 5 minutes.
- Turn off heat and add a handful of cilantro. Stir.
- Divide the pan over your two large burritos, top with cheese, and then fold.
- Smother in pico de gallo, salsa verde, and half of an avocado on each burrito.
- Top with the rest of your cilantro.
- Pairs perfectly with a bomb-diggity margarita and sombrero!
Nha Trang, Vietnam Xmas ’15
Happy New Year To All!
This Christmas my hubby, wee man, and myself went to Nha Trang, Vietnam. Pre-baby we had travelled to Ho Chi Minh (Saigon), Vietnam and absolutely loved it. However, this time around, we were looking for a sweet beach holiday. I’d say we definitely found it here! Beautiful beach, friendly people, cheap-as-chips food and beer, and the most AMAZING coffee ever. I came back with loads of caffeine for friends but yes, mostly, for myself. It was rich, strong, and flavorful…the coffee and the holiday! Haha. We hung out at the pool, the beach, and walked everywhere. I loved going to the colorful markets and taking pictures of my surroundings, food, and my two delicious dudes. Everyday, we strolled on the walkway that followed the shoreline, soaking up the sun, shading ourselves under the palms when we got too hot, and breathing in the clean air (remember, I live in Beijing, the city of smog and Red Alerts – ready to leave for sure), often with no purpose. We simply would stop on the beach to let the wee man continue to get comfortable with his feet in the sand (he decided he could cope with walking on it as long as he had his shoes on). It was relaxing and amazing. Enjoy the pics!
FOOD:
As a veg, there aren’t crazy amounts of options, but I did chow down on some local favorites. Spring rolls and bahn mi! Bahn mi’s are sandwiches that are sold for about .50 in carts on almost every side street. You can opt for vegetarian ones with mock meat. There were quite a few mock meat restaurants in the vicinity as well. It just took some research and running around to find (some were closed etc) but alas, my hubby did me proud and found me my faux meat. Here’s a pic of the spring rolls (also a rickshaw pic), my bahn mi, coffee, and the banh mi food cart:
Bahn mi
bahn mi cart
Drip Coffee – Amazing!
I loved the fruit you could find everywhere as much as I loved the beaches (beach pics of a full moon on Christmas. Was SO incredible!)
Full moon on Xmas
Scenes from the markets and streets of Nha Trang
Vegetarian Mexican Rice Bowl
- 2 cups cooked brown rice (Tip: When cooking I use a veggie stock cube, lime, & cilantro to season rice)
- 1/2 of a red onion - diced
- 2 cloves minced garlic
- 1 1/2 Tbl spoon taco seasoning
- Oil for pan
- 1 can black beans (save liquid from can)
- Handful loosely chopped cilantro
- 1/2 cup Greek yogurt
- 1 head of broccoli
- 3 ounces kale or chard - chopped
- 2 stalks green onion - diced
- 1 large tomato - diced
- 2 avocados - sliced
- 1 cup sharp cheddar - shredded
- 1 lime - cut into wedges
- In a large pan, heat oil and add onion. Cook for about 5 minutes.
- Add garlic and cook for almost a minute more.
- Add black beans (keep some of the liquid from can) and a bit of the taco seasoning and stir. Cook for about 3 minutes.
- Stir in rice (add rest of liquid from black bean can) and cilantro.
- Add broccoli, kale, and the rest of taco seasoning. Cook for about 5 minutes. Squeeze in any amount of lime juice you would like.
- Now put Greek yogurt in a bowl with about 1/2 Tbl of taco season and stir.
- Give the pan a good stir and turn off heat.
- Add green onions and tomatoes.
- Separate into 4 bowls
- Top with cheese, add half and avocado to each bowl, and top with the greek yogurt. I often add some extra green onion & cilantro for garnish as well.
