Blue Apron is Back!

I started up with Blue Apron again in July!  It's always so exciting to get the delivery and decide when I'm going to cook which dish.  I usually save the best for last, and in this case, that was the gnocchi.  I had my first shrimp dish and always do a chicken dish which never ceases to disappoint

I usually try to make the dishes with protein in them first since sometimes it'll take me nearly 10 days to make all three meals.  Sometimes I don't have time to make one of them, so I do something more simple, and other times I like to save them for a special occasion when I know I'm having company!  This time around I did the Sweet Chili Chicken with Coconut Rice.  I really need to start making more Asian-inspired food because I'm always so happy with the results and love the flavors.  This one felt really simple, was healthy, and anything that has ginger in it, sells me!  

Dinner is served :)

For the next week I did the Spiced Shrimp with Pearl Couscous.  This one left me feeling disappointed.  You'd think with the spice and other flavors it would be really exciting but it wasn't, it was actually kind of boring.  I would do this again but perhaps do a curry and simmer the Shrimp in some butter and garlic for extra flavor.  Which brings me back to the Gnocchi with Brown Butter, Almonds and Squash.  This was a flavor explosion, the lemon added brightness, the almonds and brown butter brought a nice nutty flavor, and everything worked together seamlessly including the soft-boiled egg.  This is something I will make again for sure!

So the fourth photo was a dish I came up with on my own.  I've been on a Brown Rice & Avocado kick (thanks Ash), so I wanted to kick it up a notch with my favorite maple apple chicken sausage, a bunch of vegetables from my friend Aimee's Mom's garden, and a little red curry.  This was another really healthy meal that was filling, something new for me to try out in the kitchen, and had a nice kick with the spicy curry and added jalapenos.  It's also something that you could throw together with whatever vegetables or protein you have and switch it up.

I really enjoy cooking and Blue Apron makes you feel like a home chef.  The awesome step-by-step instructions include pictures and even people who aren't as comfortable in the kitchen can feel great about their culinary skills!  Plus, you can pick and choose which meals you want; so for weeks at a time I skip delivery's because I'm too busy, don't love the menu, or have set plans already and won't be able to get to make meals that week.  I think you can get your first delivery free and nowadays there's also discounts on Groupon!  

If anyone out there is trying it, feel free to share your experience or pictures with me!  I always post my photos on Instagram so feel free to give me a follow or say hello :)  Lyndsey on Instagram  Happy Experimenting! 

Healthy Salsa Recipe

I've never been a huge salsa person; I go through phases.  Maybe that's because I'd much rather have something sweet than salty, so chips aren't something I usually have in my pantry.  Since my Mom and I made this Texas Caviar recipe when she was visiting me a couple months ago, I've come around to salsa and did my own take on it.  This recipe is great because it's more like a Pico de Gallo which I really do love since it's always fresh and light.

Salsa My Way

1 Can Diced Tomatoes (or you can dice up a cup on your own)

1 Can Chickpeas

1 Can Black Beans (rinsed)

1 Orange Pepper

1 1/2 Cups Corn (I like to use frozen corn that I thaw)

Half of a medium Onion

1 Jalapeno

1/2 Cup Sugar

1/3 Cup Apple Cider Vinegar

1/4 Cup Olive Oil 

Salt & Pepper

Cilantro

No filter just bright colors and an amazing healthy snack!

Start with your liquids along with the sugar in a pot to boil and dissolve the sugar and then let that mixture cool, it usually takes just a couple of minutes.  Then add your tomatoes, chickpeas, black beans (that you rinse so the color of the salsa stays vibrant) and corn into a bowl.  I diced up the onion and pepper along with a jalapeno which seemed spicy at the time and then added those to the bowl.  After tasting the jalapeno in the salsa, I probably could have used a habanero but it's completely up to you and how spicy or not spicy you want it to be; I prefer a little kick.  Once your liquid mixture has cooled add that to your bowl of vegetables and fruit and mix it all together adding salt and pepper to taste.  I love cilantro so I chopped about a 1/3 of a cup, loosely packed, and then added that in for a brighter flavor to the salsa.  It's completely optional.  I also thought adding mango would be a nice hint of sweetness as well and you can remove any of the items you don't like or add stuff in that appeals to you.

This recipe makes A LOT of salsa because it's hard to use only half a can of tomatoes or black beans so it's great for a party or while watching a sporting event with friends.  I took it to my friend's place a couple weeks ago for a Packer game and it was a hit.  Mark had even said, I don't like any of the things in here, but this salsa is so good you need to bring it again next week!  So now you know what you can bring to that Superbowl Party next weekend :)

What's for Dinner? Part 17.

Both of my Grandma's could always be counted on for their incredible skills in the kitchen.  Grandma Jacoby actually worked at a BBQ Restaurant and was working there on the day I was born.  My Grandma Wegner was always helping out with the cooking and baking at Church and on most Thursday's we spent our time together working through a Children's A-Z Cookbook.  They each had their own Meatloaf recipe and I have never attempted it because you can't mess with perfection.  Unfortunately, both my Grandma's have passed but I continue to try new recipes and think I got my cooking spirit from them!  I know I got the baking from my Mom, and that sincerely is an art form.  So for a Saturday night at home I made my first ever Meatloaf!

Turkey Meatloaf

1 Package (20 oz) Lean Ground Turkey

1 & 1/2 Cup Onions

3 Garlic Cloves

1 Tbsp Olive Oil

1 Tbsp Margarine

1 Tsp Rosemary

1 Tsp Garlic Powder

1 Cup Breadcrumbs

1 Egg

1/3 Cup Mozzarella Cheese

1/4 Cup Ketchup

1 & 1/2 Tbsp Worcestershire

6 Dashes Tabasco 

Salt & Pepper

The Topping/Sauce

1/2 Cup Ketchup

1 & 1/2 Tbsp Brown Sugar

2 Tsp Worcestershire

4 Dashes Tabasco

Pre-heat your oven to 400 degrees.  Start by heating the oil and butter in a skillet and then adding in the onions and garlic until the onions are cooked through, just a few minutes.  While they are cooking add all other ingredients to a bowl, Turkey, Rosemary, Garlic Powder, Breadcrumbs (I used the crust from really high quality bread and didn't pack the cupful), Egg, Ketchup, Cheese, Worcestershire, Tabasco, plus Salt & Pepper to taste.  Once the onions have cooled add them in as well and mix together using your best tool, your hands.  When it's all mixed together put the mixture into a greased bread pan or form a loaf and place on a baking tray.  Then you can start work on the Topping or Sauce.  Mix all the ingredients together, Ketchup, Brown Sugar, Worcestershire, and Tabasco and then spread over the top of the Meatloaf.  I covered my Meatloaf with foil but it's really just personal preference.  Place the bread pan on the middle rack in your oven for 50-60 minutes or until the Meatloaf is cooked all the way through.  Once the Meatloaf is done let it sit for five minutes before serving.

My FIRST Turkey Meatloaf...had to go for seconds!!

It was a little challenging to get it out of the bread pan but the Meatloaf was so tender and moist, it was practically falling apart.  Once I got the first couple pieces out, it made it easier to get a couple more and there was no more falling apart.  I served it with Mashed Potatoes and my Lemon Asparagus.  The Meatloaf was delicious; it was really flavorful, you got a hint of heat with the Tabasco and I loved the taste of the rosemary.  The sauce on top was probably my favorite part; tangy and sweet, once again with a little kick from the Tabasco.  I wanted more sauce with every bite!

Cooking is experimenting and it just takes practice.  I had talked to my Mom earlier to make sure I had the basic ingredients and proper cooking temperature and time.  Everything else was just added as I went, and what I had available in my kitchen.  Since I'm a cheese lover I thought I would add that in for some extra gooey-ness and it was a fun addition.  I'm looking forward to making this the next time my family is in town and hopefully I'll make them proud :)

Tropical Summer Jam Recipe

A couple weeks ago I had helped my friend, Kristina, make a Fruit Pizza for a Barbeque and since we had made it at my place, she let me keep the leftover fruit she didn't use on the Pizza.  I don't really use Jelly or Jam on a regular basis as I'm happy with buttered toast but every once in a while, a piece of toast with Jelly just hits the spot.  So with the leftover fruit I decided to make a Summer Jam!

This is all you need for this recipe :)

Tropical Summer Jam

1 & 3/4 Cups Strawberries

1 & 1/4 Cups Blueberries

1/3 Cup Mandarin Oranges

1 Kiwi

1 Lemon (juiced)

1/2 Cup Sugar
Optional: 1/2 Tsp Ginger (powder or fresh)

After rinsing the blueberries and strawberries I quartered the strawberries and peeled the kiwi, cutting it into half moons.  Then I threw all the fruit into a pot, added in my sugar, and used the juice of one lemon to combat the sweetness and bring everything together.  I decided to add the extra 1/4 cup of blueberries to make the consistency just a little bit thicker as well as a 1/2 Tsp Ginger (powder) since I'm a Ginger fantatic.  I let it cook on the stove over medium heat, stirring occasionally, for about 15 to 20 minutes until everything cooked down.  You could let this mixture cool and use it as is if you like your Jam more chunky but I like mine smooth, more like thick Jelly, so I put it into the blender and blended until it was smooth.  I then transferred it into a jar and put it in the refrigerator to get chilled.

All the fruit and their beautiful colors!

Cooking down and once cooled ready to be blended...

Blended till smooth and ready to eat!

Using nearly three cups of fruit yielded just about 10 ounces of Jam which means it's going to go fast but I will probably double the recipe next time considering it would still only require one cup of sugar!  The Jam will also thicken as it sits and cools and will also sweeten up after about 24 hours.

This was my first attempt at Jam and it turned out delicious!  You can taste all the fruits in it, it's not overly sweet, and the color is this gorgeous burgundy.  I definitely want to try different fruits like peaches, mango, adding grapes, or even tomatoes.  This was really easy to make and filled my apartment with this beautiful fruity aroma!  Lucky for me, I'm still enjoying my Tropical Summer Jam :)

*Last week I used my Tropical Jam for a yummy take on a Grilled Cheese by using two pieces of Havarti Cheese with the Jam for a sweet treat.  You could even do Honey Goat Cheese or Brie depending on what you like.  It really elevates a simple snack and makes it fun!  Or serve it over ice cream for a blast of flavor as a berry compote...can't wait to try that next!

What's for Dinner? Part 16.

I posted my Cilantro Pesto that my friend, Caleb had taught me just over a year ago and I've always been interested in doing a Basil Pesto.  So when my friend, Aimee, brought me some basil and rosemary from her Mom's garden, I knew exactly what I was going to make!

A few basic ingredients turns into a delicious meal!

Basil & Rosemary Pesto

1 Cup Packed Basil
1 Stalk Rosemary
3 Cloves Garlic
1/3 Cup Olive Oil
1/4 Cup Rice Wine Vinegar
4 Dashes Tobasco
1 Tsp Honey
1/2 Tsp Ginger 
1/2 Cup Cheese 
Salt & Pepper

I began by pulling the leaves off the basil stems and packed them into a cup then I took one long stem of rosemary pulling off just the leaves and put both herbs into the blender.  I added my Garlic, Olive Oil, Rice Wine Vinegar, Tobasco, Honey, Ginger, Salt & Pepper and started to blend my ingredients.  Then I added in a mixture of Parmesan, Romano, & Asiago Cheese, tasting along the way and finding that half a cup was just right.  Blend until smooth; this was so fragrant and smelled beautiful.  I used half for my Dinner that night and put the rest into my fridge for another night.  Then I just warmed it in a pan and tossed in my pasta once that was cooked.

After trying this I know that I'm just a Cilantro Pesto fan.  I love Cilantro so much and it really gives the pesto a wonderful flavor.  I do love the kick of the Tobasco and the Rosemary was a nice addition as well but just doesn't compare to the Cilantro option.  Basil Pesto is the classic way and I like my updated additions.  I also found it tasted great on it's own and cold, and would pair nicely with cheese and crackers!

Here's the Cilantro Pesto Recipe :) 

Superbowl Sunday!

All that preparation before the season even starts, then 14 weeks of intense regular-season football, play-off games, finally pays off when it's Superbowl time.  Although the Superbowl game this year wasn't all that exciting with a 43-8 score, Seahawks taking the win, it was a fun celebration with friends!

Kristina had a Superbowl Party this year at her place in Venice and she had all sorts of goodies and snacks, wings and beer, and even Skittles for Marshawn Lynch.  I decided to bring a Bloody Mary bar for anyone that was interested in having one of my specialty's as well as making Crock-Pot Lava Cake for the first time ever.  I used the Betty Crocker and Taste of Home websites as inspiration, starting with Devil's Food Cake Mix, Chocolate Pudding, Milk Chocolate Chips, and Mini-Marshmallows to make the tasty goodness.  I set it right before the Superbowl started and then let it go until after Half-Time and then everyone got to enjoy this perfect dessert!  It turned out awesome but pictures didn't even do it justice.

The game was rough to watch, thankfully I had a Bloody Mary on hand and it had all the fixin's like Horseradish, Blue Cheese Stuffed Olives, Celery, and my secret ingredients.  I never thought the Seahawks would pull out a win like that after the season the Bronco's had but my Wisconsin QB prevailed.  I wasn't rooting for one team either way, and aside from hoping that Wes Welker (my Fantasy Football WR for three years) would have a great game, I just wanted a good game in general.

Guarding Dessert till Half-Time :)

I did love the Half-time show but I'm a Bruno Mars fan and I loved his style of music.  It appealed to different age groups and audiences across the board.  I loved the dancing, all the musicians on-stage and Bruno sounded great!  It was cool that he had Red Hot Chili Peppers join him and that gave his performance more of a rock feel.  He's definitely been my favorite Half-time show over the past few years.  My only dislike about the show was that it wasn't long enough!

After the game we went down the street to Casablanca for celebratory Margarita's on Derrick since his team won for the first time in Franchise history on their second appearance.  Then we went back to Kristina's for a round of board games before everyone headed home after a long day of fun!  The Party was a success with lots of friends showing up to hang out and enjoy Football, as well as eat some yummy food.  I'm already planning my next Crock-Pot Lava Cake dessert ;)

*In case you're dying to try the Lava Cake recipe, which you should be because it was so amazing, check out the two links below :)

http://www.tasteofhome.com/recipes/slow-cooker-chocolate-lava-cake

http://www.bettycrocker.com/recipes/slow-cooker-chocolate-lava-cake/4f08a6d7-da83-4aff-b2ee-611d19024f04

Mom's Visit to LA!

Mom came to visit me almost two weeks ago so she could see me in my play, 'Babes in Toyland,' and luckily she found a great flight and we were able to spend a few days together before Christmas!

She got in on Friday afternoon so she came into The Garage to visit me at work that night and got to try one of my favorite meals, the Loaded Chips, and hang out with some of my regulars and friends.  On Saturday we had the play, which she loved.  Although, she started tearing up during one of my solo's and that almost made me cry but I was able to hold it together till after the show.  She got tons of pictures of me with the kids and there were lots of little ones at the show that day.  She also got to see me read in Church which was nice!  After that we had Dinner at Tender Greens which was delicious and had some Yogurtland and Game Night along with one of my favorite Christmas movies, 'Serendipity' later on since she had never seen it.

Mom with Me (Mary Contrary) after the play 'Babes In Toyland'

On Sunday I had set up a Brunch at Skylight Gardens in Westwood, with Unlimited Mimosa's and all sorts of goodies.  My Short Rib Eggs Benedict was incredible not to mention, there was no shortage of champagne.  We went next door right after Brunch to grab some espresso and coffee and I'm not joking, I had the smallest double espresso I have ever seen.  I think there was more in my sugar packet than my cup!  We took a nice long walk that afternoon and made Dinner at home, my Gnocchi & Tortellini Recipe and had a quiet night in :)

Brunch with Mom at Skylight Gardens

We spent a good part of Monday doing some shopping and then made my Carrot Soup for Dinner and went to The Castaway in Burbank for dessert and after-dinner drinks.  If you haven't been to The Castaway, the view is amazing, and even a photo doesn't do it justice.  On Tuesday we went for a walk in the morning before heading to the airport a couple hours later.

It was so nice to spend a few days with her, just me and her, having some fun here in LA and having her be at one of my shows.  Thankfully, I'll get to see Mom and the rest of my family in just a few days when I head back to Wisconsin for a nice long week for Christmas and the Holidays.

Check out my recipes here :)

Carrot Soup 

Gnocchi & Tortellini Dinner

Catch up time!

I can't believe 2013 is over half-way gone and we're nearing Fall!  I'm proud because I've got some great jobs that keep me very busy and I'm able to save up money to do all the fun things when I've got some free days.  I've been keeping my Resolutions for the New Year; I'm going out of town and traveling to new places, having spontaneous vacations, seeing tons of live music and bands, and trying new restaurants and recipes.  I'm also working towards getting Representation and had fantastic headshots taken by Hillary and am just choosing my favorites so we can get them sent out to Agents and Managers soon!

At Universal Studios for the Matchbox Twenty
and Goo Goo Dolls Concert!

Just last month in July I went to Punta Cana for a week-long vacation with Family.  I had never been to the Dominican Republic and while we all had a blast, it'll be a while before I go back to the Caribbean anytime soon.  I also saw Matchbox Twenty and The Goo Goo Dolls perform; two fun bands from the 90's!

I had my 30th Birthday in June and got to spend it with friends and family throughout the month (including our week in Punta Cana).  I've been working on new recipes and posting them on here more often and had the last photo shoot of my 20's with my friend, Kristina, the day before my Birthday.  June also started my Lector Duty at Church and I've been doing that for the past 3 months and just got our schedule for the next 3, so that's a fun and exciting way to enjoy Church!

In May, I had my first ever BIG SAG Audition since I had joined the Union which was exciting.  Even though I didn't book the Audition I did film a couple Match.com Parodies and got to put my Princess Leia costume to good use, once again.  I also got to see one of my favorite artists, Sara Bareilles, perform at The El Rey Theater and to make the month even more exciting, Emily and I made a spontaneous trip to Las Vegas for 2 nights and had an absolute blast.

I made my first move towards creating my Web Series this past weekend, pulling out Neil's brand new Canon Camera and just playing around with the video and photo functions.  We took a couple headshots and also filmed me doing an opening sequence for my show in a few different ways so that was a lot of fun and super creative!  I've got some ideas for the show already written down and now it's a matter of filming a couple episodes so I can put together a Trailer and get the show up on YouTube.

Testing the new camera...

I can't wait to get started on a show that's all my own :)  Set those goals and you can reach them!

My Caprese Salad :)

I don't know how it took me over 20 years to try a Caprese Salad for the first time ever but it did and it has changed my life.  Technically speaking, I'm not sure it's really a salad, more of an Appetizer but either way, it's one of my favorite dishes to start off a meal with.  Aimee had brought me some fresh tomatoes from her Mom's garden so I went out and got some Mozzarella and Basil and decided to make my own Caprese Salad.

Caprese Salad

2 Tomatoes 

Fresh Mozzarella

Basil Leaves

Balsamic Vinegar

Rinse your basil and wash your tomatoes, then thinly slice the tomatoes, and cut some mozzarella.  Next up you're going to assemble the Caprese Salad.  You can do it anyway you want but I like to start with a tomato slice, then piece of mozzarella, topped with a basil leaf and you keep building until all your tomato has been used.  

The most difficult part of the Salad is making a Balsamic Reduction and even that's pretty easy.  The Balsamic is going to reduce by almost half so use as much as you'll need for your dish.  You can use this Reduction for desserts, fruit, or a sauce for skewers and it's got no fat, so that's pretty awesome.  I put about a half cup into a sauce pan that was heating on medium, once it started to boil, I turned the heat down to simmer the Balsamic.  You're going to stir occasionally and just give it time to reduce, but don't raise the heat or you'll end up with a hardened mess.  Once it's reduced and has a syrupy consistency you can let it cool or pour it right over the Caprese Salad.

Just a little bit of Heaven ;)

This Salad is by far one of the prettiest things I've ever made.  Aimee brought me some beautiful tomatoes and this Salad is so light and refreshing with the Basil and Mozzarella.  I LOVED the Balsamic Reduction and it was my first time making one so that was exciting.  I actually did another Caprese Salad a couple days ago because I was so happy with the result.  This is definitely a great starter before a hearty Italian meal or a nice healthy snack :)

What's for Dinner? Part 15.

I've been practicing a few new recipes lately and last night after a great work-out and deep cleaning of the apartment I wanted to make something light and healthy.  That afternoon I had read a recipe that sounded pretty good but I wanted to use ingredients that I had in my apartment and this was what I came up with.  Hooray for Roommate Night and Healthy Eating!

Minty Lemon Cucumber Quinoa

1 Cup Quinoa

2 Cups Water

1 Tbsp Olive Oil

1 Lemon (Juice & Zest)

1/2 a Cucumber

3 Mint Stalks

1/4 Cup Honey Goat Cheese

Sprinkle of Mozzarella Cheese

Salt & Pepper

Make Quinoa according to package instructions, boiling, and allowing the Quinoa to absorb most of the water.  While my Quinoa was cooking, I chopped my Cucumber, grabbed 3 stalks of Mint and pulled the leaves off.  Then I cut the mint (next time I'll finely chop it so the pieces aren't as big), zested the Lemon and juiced it setting that aside with my Olive Oil.  After my Quinoa had cooled to room temperature I added a dash of Salt & Pepper and then assembled my Dish, adding in the Cucumber, Mint, Lemon & Olive Oil, and crumbled Goat Cheese over the top, coating the Quinoa with the Oil Mixture and softening the Goat Cheese.  Then I sprinkled the Mozzarella on top and gave it one more stir to mix everything together.

This one had lots of Mint!  YUM :)

I was really impressed by how tasty this dish was!  I'm not sure whether to consider it a salad or a side dish but I think next time I may add in some White Grapes or Pomegranate Seeds to give it a hint of sweetness.  I did love how the Mint made it really fresh, and the crunch of the Cucumber was really nice.  The Honey Goat Cheese did make it sweeter and I loved the light taste of the lemon.  Overall, I was so happy with it, I can't stop thinking about it and I wanted to make it again this afternoon!  Now that's a success :)

What's for Dinner? Part 14.

I've never been a huge fish fan, I don't like it to taste like fish when I'm eating it.  Who would have thought since I love sushi?  But I've been trying to get into it and more so, trying to make Dinner's revolving around fish for the main dish.  I've been perfecting my recipe and made Dinner for Mom and I while she was in town last week!

Tonight's Dinner included a Summer Peach Salad, Long Grain Wild Rice, Steamed Vegetables, and Tilapia in a Ginger Soy Marinade.

Summer Peach Salad

Arugula, Spinach, and Mixed Green Lettuce,

1 Peach 

Sweet Onion

Lemon Honey Viniagarette 

1 Lemon (Juiced)

1 Tsp Honey

1 Tbsp Olive Oil

Salt & Pepper

Ginger Soy Tilapia

3 Tilapia Fillets

Ginger Soy Marinade

My new favorite salad with dressing made from scratch!

I buy my Tilapia from Whole Foods because I feel like it's fresher than the fish you may get at Ralph's or Albertson's, and it's always very affordable.  As soon as I get home I marinate my Tilapia in a Ginger Soy Marinade (one day I will make my own marinade from scratch but for now, I just use a bottle marinade) for at least 1 hour.  Then I pre-heat my oven at 375 and put the Tilapia in a baking dish and once the oven is heated, place the aluminum foil covered dish on the middle rack in my oven for about 15 minutes.  You want your Tilapia nice and juicy, and once it flakes away easily, you know it's done.

While I waited for my fish to bake I cut up one peach and a sweet onion a friend of mine gave me from his garden.  I used about 1 and a 1/2 tbsp of onion and mixed everything together with the salad.  Then I made my Vinaigrette from scratch for the first time putting 1 tbsp Olive Oil right into the salad bowl, squeezed in the juice of one lemon, and 1 tsp of honey.  I put the lid on my bowl and shook it all up once I was ready to serve Dinner.

The fish flaked beautifully and the Ginger Soy glaze was light and gave it some flavor but certainly didn't overpower the taste of the fish.  The Peach Salad was probably my favorite part of the meal and one I will be making all Summer long!  I was really happy with the vinaigrette; it was sweet but not sugary and paired well with the peaches and onion.  Mom was also happy with the meal and impressed that she liked the fish too...YAY!

Dinner is served!

Overall, it was a really healthy meal packed with lots of flavor!  We enjoyed our meal with a bottle of Gewurztraminer Wine and even sat out on balcony chatting after Dinner!  Slowly but surely I'm getting over my fish fear :)

What's for Dinner? Part 13.

This is one of my favorite recipes that I got from my friend, Caleb, who had made me Dinner years ago and I had to get the recipe from him because it's the best Pesto I have ever tasted and I'm really excited to share it!

Caleb's Cilantro Pesto (My Way)

2 Bunches of Cilantro

3/4 Cup Olive Oil

1/2 Cup Rice Wine Vinegar

My Pesto is the Besto :)

10 Dashes Tabasco (I didn't have Tobasco so I used 6 Dashes Cholula which comes out quicker than Tabasco)

3/4 Container Parmesan Cheese (I used 3/4 Cup of Parmesan Cheese but you could certainly use more, although 3/4 of a Container sounded like a lot, even for the Cheese Lover in me!)

4 Cloves Garlic (I used 6 Cloves because I love Garlic)

1 Tsp Honey

*Add Water if Sauce gets too Thick

Cut off the ends of the stems on the Cilantro Bunches and then put those into a Blender or Food Processor and then add in all the other ingredients.  Once you've got everything in, blend until it's smooth and a beautiful bright green color.  After you've blended it you can store it until you use it because it does make quite a bit.  I used about half of it for my Dinner that night and was able to have seconds and even had leftovers just from using half and put the rest in the fridge to warm up next time.  When you're ready to use the Pesto heat it up on the stove top in a Frying Pan and once it starts to bubble add in your Pasta or pour over your Meal.

One of my favorite Dinner's!

This Pesto is such a great addition to a Pasta and it smells just heavenly!  In this case, I did Asiago & Garlic Tortellini, Shell Pasta, and Shrimp with Pesto and it made an awesome Dinner that was quick and easy!  

*Also pictured above was my Lemon Asparagus and a fun little Mango Cocktail I created with Blood Orange Vodka, Mango Green Tea, and Mango Juice.  YUM!  I also did an Arugula Salad with an Orange Citrus and Italian Dressing with Orange slices.  It was a Green & Orange Meal :)

What's for Lunch? Part 2.

Anyone who knows me knows that I am definitely a girl from Wisconsin and Cheese should have it's own Food Group.  I'm always searching for amazing Grilled Cheese and have grown up eating some of the best from the Sheboygan County Fair, to my Mom's, and the Grilled Cheese Truck in LA.  I decided to do a fun spin on a classic Grilled Cheese!

Avocado & Swiss Grilled Cheese

2 Pieces of Bread

1 Slice Swiss Cheese

1 Tbsp Parmesan Cheese

1 Tbsp Mozzarella Cheese

6 Thin Slices of Avocado

1/4 Cup Arugula

Butter or Margarine

LOVE!

Start off by heating your Frying Pan and put down one of the slices of bread, buttered side to the pan.  I only butter the grilling side (my Dad would load both ;)...DAD!) and then I put the Parmesan and Mozzarella Cheese down so it starts to melt and makes the flip later, easier.  Next, lay your arugula and cover it with the Swiss Cheese and put the Avocado on next.  Then cover the sandwich with the second piece of bread, buttered side up.  Essentially, you only want to flip the Grilled Cheese once, so it's all about timing and that's different with every stove and every pan, so you'll have to figure out the perfect timing for you to get that beautiful golden color.  After the flip and once the other side is golden put that amazing Sandwich on a plate and enjoy! 
 

This was by far one of the best Grilled Cheese Sandwiches I've ever made.  All the different Cheeses worked well together, the Arugula brought a nice kick, and the Avocado was a healthy add-in that blended perfectly with the Cheese.  Overall, a fun little treat for myself, creating a gourmet Sandwich right at home!

What's for Dinner? Part 12.

It's been a while since I've been able to try some new recipes or experiment with cooking and since there's been a flu bug and cold going around LA I decided a hearty soup would keep me healthy and happy!

I did find this recipe off a website and just made some slight changes to it.

http://lowfatcooking.about.com/od/vegetablesandvegetarian/r/asparagussoup.htm

Low Fat Asparagus Soup (Vegan)

2 Tbsp Olive Oil

1 1/2 Lbs Asparagus OR a Bunch and a Half (Cut into 1-2 inch pieces)

1 Medium Onion (Chopped)

1 Leek (I used both white and light green parts)

1 Large Potato (Peeled and cut into 1 inch pieces)

3 1/4 Cups Vegetable Broth

Salt & Pepper

Optional: 1 Tbsp Low-Fat Sour Cream per bowl and a Sprinkle of Cheese (adding either of these will make the Soup NOT the Vegan version)

Vegetables!

It took me quite some time to chop all my vegetables (and I had to stop twice to wash my face from the tears running down my cheeks thanks to an extremely potent onion) but once everything was ready, I pulled out the biggest pot I had and heated my Olive Oil.  Once it was hot I added all my vegetables in and cooked for 5 minutes, stirring occasionally.  Then, I poured the Vegetable Broth in and let it simmer or gently boil for 20 minutes until all my vegetables were soft.  I seasoned with Salt & Pepper along the way and unfortunately was out of fresh Garlic or I would have chopped some and put about 4-6 cloves in as well to add some more flavor.  Once everything was softened I grabbed my blender and pureed the soup in 2 parts until everything was smooth and creamy.  I put everything back into the Pot and stirred to make sure it was all mixed properly.  Lastly, I got my bowl ready, added a dollop of sour cream on top and enjoyed my healthy and almost Fat Free Dinner!

Vegan Asparagus Soup

Next time I make the soup I'll make sure to add some Garlic and perhaps use Chicken Broth for a fuller flavor.  Other than that, it was delicious and had a really nice vegetable kick to it and since I love asparagus I found this a fun and different way to eat it :)

What's for Dinner? Part 11.

I made this quick and easy recipe the other day when I was having a relaxing evening in before a busy work week and after my awesome weekend with the Boyce Avenue Concert and Bar Lubitsch Holiday Party!

Four Cheese Rice, Sausage, and Veggie Casserole

1 Box Four Cheese Rice

(2 1/4 Cup Water and 2 Tbsp Butter or Margarine)

1 Apple & Maple Sausage

1 Cup Veggies of your Choice (I did Corn & Carrots)

A sprinkle of Cheese

Cooking Spray

This recipe is very simple, just follow the preparation steps on the box of Rice, adding in water and margarine.  While I was waiting for my water to come to a boil I sauteed the chopped sausage in a pan that I had sprayed with some Olive Oil and as soon as that water was boiling I added the sausage in, lowered the temp on the burner and covered the dish.  I usually cook the rice for about 15 minutes and during the last 5 minutes I added in my frozen vegetables.  Once the 15 minutes were up I moved the dish from the burner, added in the special seasonings (from the Rice preparation), stirred it up and let it cool for a couple minutes.  Once it was cooled I added some Mozarella Cheese right on top of the Casserole.

It was definitely comfort food without all the fat or wasted calories which is always a plus.  The one thing I loved was that the rice took on the flavor of the sausage so it had a hint of sweetness to it, since the sausage continued to cook with the rice for 15 minutes.  It was an easy recipe and perfect for a night in while watching DVR'd TV :)

What's for Dinner? Part 10.

It's Tater Tot Hot Dish!  My best friend, Sarah, from College, used to make this on occasion for our Girl's Night's where we'd have a yummy meal, watch movies, and have wine coolers...we were pretty darn classy in College ;)  Anyway, it's been a while since I had it, and I thought it the perfect comfort food since I have a cold and its been chilly outside!

Tater Tot Hot Dish

1 Package Tater Tots

1 lb Lean Ground Sirloin (or Ground Beef)

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Corn

1 Can Green Beans

Salt & Pepper

Seasonings

Shredded Cheese (of your choice)

Look at those Tots!

At the grocery store I picked up Ground Sirloin because it was leaner than the ground beef and was also on sale!  So first, I browned the Sirloin, adding in salt and pepper, garlic salt, and some steak seasoning to taste.  I didn't have any Worcestershire or Steak Sauce, otherwise, I would have added that in when I was cooking the Sirloin because it makes it more juicy and flavorful.  Then, I drained the meat and put that in the bottom of a 9x13 pan that I had sprayed with cooking spray.  Next, I drained both cans of vegetables and spread my corn and green beans over the meat.  You could use 2 cups of fresh or frozen vegetables but being sick, I went the easiest route possible.  Then, I spread each can of soup over my Sirloin and vegetables and topped that with rows of Tater Tots.  Normally, I'd cook this in a baking dish, so you'd probably only use half a bag of Tater Tots but because I didn't have one available I used a 9x13 pan and had lots of Tots!  Lastly, I baked it (uncovered) at 350 for 45 minutes making sure the Tots were golden brown and crispy.  Let it sit for a minute or two before serving because it's going to be very hot.

Tater Tot Hot Dish

This was my version of Tater Tot Hot Dish as I know there are many out there and it's pretty hard to mess up a casserole, but I liked all the vegetables and it wasn't soupy at all, just creamy.  You can add your favorite Cheese as soon as you're ready to serve it and it gives it another element of creaminess.  For mine (not pictured with cheese), I used a Cheddar, Jack, and Mozzarella blend.  The Tots cooked perfectly and were actually crispy when biting into them and you had a Tot for every bite and I love my Tots.  If using this large a pan I would add in more meat because I felt like I was missing out on that, and you could make it even healthier by using Ground Turkey.  If there's one thing I learned from making Green Bean Casserole for Thanksgiving last year, you don't use Fat Free Cream of Anything soup, there's a major flavor difference, so you have to go for the flavor and not worry about the fat.  It's meant to be a comfort food, and I had 2 servings and was perfectly full.  It was easy to prep, you let it cook for 45 minutes and it's done.  Plus, it's great as leftovers!

Now...Eat your Tots!

What's for Dinner? Part 9.

It's been a while since I've added a recipe or tried something new, and I got inspired last week after watching a couple episodes of 'Giada' (and The Food Network) which I like to have on in the background when I'm working from home.  I made my Gnocchi Mac & Cheese the other day for Jamie so I'm still cooking and working on perfecting my recipes but I've got a new one and am excited to start coming up with some new stuff in the kitchen!

Thick Pesto!

Arugula Pesto

1 Cup Packed Arugula

1 Clove Garlic

1/4 Cup Olive Oil

1/3 Cup Parmesan & Mozzarella Cheese

Salt & Pepper

I pulled out Jessica's Food Processor which made this recipe a breeze!  I put the arugula into the Processor using the normal blade, and added in my clove of garlic after cutting it in half.  I did a quick chop, turning the Processor on for a few seconds and then off again.  Next, I added in the olive oil slowly (I actually eye-balled the pour) until the mixture was moist, and put in the cheese as well, making sure it was well-mixed and added salt and pepper last.  I tasted it to make sure the flavoring was right, then scraped the sides of the Processor and did one more quick spin with a little more salt.

Arugula Pesto with Tortellini and Pasta

Once the Pesto was made I put it into a sauce pan and heated it up to put over my Tortellini and Pasta.  It will separate a little because of the oil, but if you stir it up, it all blends back together.  I used about a 3/4 cup of dry pasta and 12 Tortellini's and the pasta was completely covered by the Arugula but I like a lot of sauce so it was perfect! 

My only disappointment about the Pesto was that it wasn't as flavorful as a Cilantro Pesto and perhaps I should have added more cheese and a little less oil.  I have an amazing Pesto Recipe I got from a friend, and it's got Rice Wine Vinegar and Honey in it, and is by far the best Pesto I've ever had, so this recipe had big Competition.  The great thing about this Arugula Pesto Recipe is that it only requires a few ingredients that most people would have in their fridge or pantry and having a Food Processor to mix it, makes it easy breezy :)

 

Karaoke and a Side Dish

I'm only a week behind on my blog and catching up quickly!  Last Wednesday I had work at Karaoke and was sad to not have Mom there to hang out and keep me company, plus give me suggestions for songs like she did last week but I had to make due with a fun night surrounded by friends!

The night started off early and we got going pretty quickly because there was Pool League so lots of people were in there.  I opened with 'Heartbreaker' because it had been a while since I sang it.  Sean, Khad, and Jamie all came in and were ready to sing.  I've been so proud of everyone, trying to sing new songs when they come in, and last week was no different.  My new song of the night was another Madonna song, 'Beautiful Stranger' which was better than 'Ray of Light' but 'Power Of Goodbye' is still one of my favorites.  Marcus did a great rendition of 'Careless Whisper' and Jamie, Marcus, and Khad all sang 'I Would Do Anything For Love' and had a great trio going!  I closed out the night with 'Heart-Shaped Box' because it was a more rock and roll vibe that night!

I also haven't posted a Recipe lately, so after doing Girl's Night with Jamie and my Mom and making dinner, but not taking pictures, I made my Lemon Roasted Asparagus tonight for Dinner along with a Parmesan Pasta and Sweet Apple Sausage.  Here's my recipe for my favorite way to make Asparagus!

Lemon Asparagus

Asparagus

Olive Oil

Lemon

Salt

Pepper

Break bottom ends of asparagus off and throw away. Then, put asparagus on a baking sheet and drizzle olive oil over them.  Then squeeze a lemon, depending on how much asparagus you're making, you want to make sure that each piece is getting plenty of juice.  Then, salt and pepper your asparagus.  Next, move the asparagus around over the baking sheet to make sure each asparagus is coated with all the ingredients.  Then put the baking sheet in the oven at 350 degrees for 7-10 minutes.  The smaller the asparagus, the shorter the time, the fatter the asparagus, the longer you'll need to bake it.  Just keep an eye on them and right after they turn bright green you're going to want to pull them out.  

I love this recipe because it's healthy, flavorful, and I love the citrus taste but the lemon still allows the great asparagus flavor to come through!

Appetizers & Cupcakes

Here are some simple ideas to make cupcakes more special or personalized, as well as some really easy appetizers!

When I'm making cupcakes for someone or an event I try to personalize them for the party or friend.  This weekend we celebrated my roommate's Birthday so knowing Funfetti Cupcakes were her favorite, I made those.  Then to make them more special I asked her what color her dress was and colored the frosting to match it along with festive sprinkles.  For Halloween last year, I made orange frosting and topped each Cupcake with candy corn.  If the Birthday boy or girl has a favorite candy you can put that on top, or if you're going to a 4th of July Party, why not use blue or red sprinkles.  It makes the cupcakes or cake all the more fun and totally personalized for every party!

Tricuit Bites

Depending on your taste, get a box of Triscuit crackers, I love the Rosemary & Olive Oil, and had never seen the Dill & Sea Salt so I also got a box of those, along with a log of Goat Cheese and picked up some red and orange peppers, (I had some leftover zucchini at home and arugula).  

For the Rosemary & Olive Oil Triscuits I picked out the full square ones that weren't broken or anything and put some Goat Cheese on them.  Then I used a tiny piece of the arugula and placed it on top of the Goat Cheese.  I had chopped the peppers into half inch pieces and placed one of each color on top of the arugula.  It was a nice punch of flavor but still very easy and involved no baking or anything.

For the Dill & Sea Salt I also put a small amount of Goat Cheese on top and then put a zucchini on top of the Goat Cheese.  Then I used some fresh black pepper and sprinkled that over them.  These were almost like mini cucumber sandwiches!

Both appetizers felt very light!  My only qualm was that because we were outdoors for the party and it was an hour drive and very hot outside, the goat cheese soaked up into the crackers so they weren't as crisp as when I first made them.  What was even stranger was that the cupcakes sat in the sunshine for a couple hours while we were celebrating at the vineyard and were no longer pink when everything got packed up; the sun had actually faded the color and the frosting looked white.  What a crazy science experiment!

Both dessert and appetizers were a big hit and made me more excited to try new ways to spice up your simple Triscuit cracker :)