Jambalaya Recipe by Yours Truly

Recently, my Step Mom just gave us a TON of food that came from her mama's store... Most of it was pasta. I have way more than I know what to do with so I'll probably donate some to a food drive. That definitely seems like the best bet, in my opinion.

Anyway, I was trying to figure out what to do with the pasta, turkey sausage & chicken that was in my fridge and I decided to make a Jambalaya.

It ended up turning out absolutely delicious & folks-this was my very own recipe!

My one complaint was that I don't think I'm the biggest fan of turkey sausage so I probably won't use that again.. However, John LOVED it which is interesting because he was originally the one who was against using the turkey sausage in the first place.. weird.

What you'll need:

• Cooked Pasta (any kind you want)
• 3 Turkey or Italian Sausages, diced & crumbled (will crumble more in frying pan)
• 1 Chicken Breast, diced
• Tomato Paste, 2 Tbs
• 1 Can of Diced Tomatoes
• Chicken Broth, 1 1/2 Cans
• Sweet Bell Peppers (I used 1 Red & 1 Orange), diced
• 1/2 Red Onion, diced
• Celery, 2 sprigs, diced
• 2-3 Garlic Cloves, minced.
• Salt & Pepper, to taste
• 1 1/2 Tbs Italian Seasoning
• 2-3 Tbs of Ancho Chili Powder
• 1/2 tsp Cayenne Pepper
• 1 1/2 tbs Basil
• 1 1/2 tbs Oregeno
• 1 tbs Parsley
• 1 Bay Leaf
• Shredded Mozzarella Cheese
• 2 Tbs Olive Oil (separated)

What To Do: 

1. Heat up your olive oil in a large frying pan. While the oil is heating, season your chicken & sausages.
2. Once pan is hot, add in your meat & onions. Cook until the meat is cooked through & sausages are crumbled. Set aside.
3. Using a deep pan or a dutch oven, add in 1 tbs of olive oil. Once heated, add in your peppers, celery & garlic. Saute & Add in your diced tomatoes and tomato paste. Stir.
4. Slowly, add in your chicken broth, mixing in between pours.
5. Next, add in your Italian Seasoning, Chili Powder, Cayenne, Basil, Oregeno, Parsley & Bay Leaf. 
6. Add in your chicken, sausage & onions to the sauce mix.
7. Stir all together until sauce is thick and everything seems nice & coated (about 5-7 minutes).
8. Pour sauce over pasta, mix together & enjoy. 

My Love Affair with Food

I never imagined myself to be a woman who cooks.
When I was in College, I used to make jokes based on the fact that all I knew how to make was toast and Kraft Dinner and sometimes even failed at that.

I used to ask questions about other people's cooking...

"How'd you know how to make this?"
"Where do you find your recipes?"
"I could never make a meal this good. Have you always known how to cook?"

I was never confident in myself when it came to kitchens.
Once I started becoming interested in blogging, my favorite lifestyle bloggers would post a recipe every now and then and the ingredients they used would completely intrigue me.

I had never even heard of an avocado before blogging.

I started to learn more about how important it is to buy local foods.
How fantastic Gouda tastes on sandwich's or by itself.
I learned about the beauty of a roasted tomato and oil based pastas.
I discovered squash.

The more I started to read about these amazing recipes and the more I started to research actual food blogs, the more I started to become more curious.

I was yearning to try the recipes that I had found so I made my family my guinea pig and I had a lot of failed recipes. I'll never forget the time when I attempted to make Chicken Parmesan and it was seriously the most disgusting thing I've ever made. I was so new to cooking back then and probably no one around to answer my questions... and so it flopped. Big time. 

Which leads me to my next point... Questions.
In my first year of cooking (and even a little bit now), I asked a LOT of questions. I would second guess absolutely everything I made whether it was about measurements, substituting ingredients (which I would try not to do because I didn't know what tasted good with what), or what I should make as a side dish. I didn't understand anything so I would hound my mom and step mom about what to do. I seriously think this was the best thing I ever did in cooking rather than try and learn everything on my own.

Now when I cook, I can imagine flavors in my head (or mouth?) and know what ingredients and food products compliment each other.

I know (a little bit more) about measurements and if not, there's always Google!

I know what kind of spices or cheese I can use in place of something I don't have according to a recipe.

Even though I am still learning and would consider myself in a Culinary "Intermediate" level, my questions about cooking go more like this:

"What should I make for dessert? The Lemon Meringue or the Cheesecake?"
"Parmesan or Mozzarella...or both?"
"What type of wine should we pair with this meal?"

Or my personal favorite question....

"Are you sure you know what you're doing?"

Culinary Rant

Sometimes, I feel as though I spend way too much time thinking about what it is that I want to do for a living and not enough time making it happen.

My mind is constantly changing dreams & aspirations and I always feel like I'm at a complete loss for what I actually really want to be. What will make me happier than anything? What is that thing that I need?

I read a nice new blog today called Making Things Happen. Have you heard of it?

It basically allowed me to look at my life and really think "what are the things that make me happiest in this whole world?"

The only thing I could really think of was cooking.

Now I don't know if this is just another one of my mind changes. I mean a year ago I thought the only thing that would make me happiest was working with troubled kids. But now... I'm not so sure. I love kids don't get me wrong... but do I really want to turn off all my emotion at the risk of being bullied by children who don't know any better for the rest of my life? I'm the most sensitive person I know and I just don't know if I can do it.

So I really sat down and thought when am I at my most happiest? When do I feel like the whole world is easy and fun? And cooking was the activity that just kept coming back and back and back.

Cooking is by far my favorite thing to do. I love experimenting with new ingredients and recipes and I barely ever make anything that's pre-packaged or frozen besides on the very rare occasion (I love me some Sidekicks!).  And the best part about cooking is that there is almost something new to learn and discover!

I'm still an intermediate cook and sometimes my recipes are complete flops but I feel like it's all a part of the package.

I sometimes think about my future and picture myself working for a small local food service company where the menu can constantly change. Whether it's a catering business (which was an idea I've thought of before) or a small bistro. All I know, is I'd never want to cook for a chain... I'd want to be able to be creative and use real, whole ingredients that make people forget who they are!!!

Sigh... I'm drifting off into my dream land. But who says it has to be a dream?

"Be a fearless cook & never apologize" -Julia Child

Best Sandwhich Of All Time!

Because everything tastes better with Avocado right?
Well in this case, it wasn't the avocodo that made the sandwhich burst with flavour in my mouth.. it was the steak! The leftover steak from like 3 days ago. I don't even know if that's healthy lol.

Anyway, yesterday on my first official day off during the week, I was hungry and wanted to eat something super tasty! I don't feel like cooking these days though so that's when I discovered the leftovers in the fridge from the weekend!

There was red peppers, zucchini, eggplant (gross), and a big hunk of delicious steak!

I had an avocodo in the fridge, so decided to use my new found ingredients for the ultimate sandwhich! And it ultimate it was. I'm telling you, the flavours were amazing.

I'm going to keep this sammy in mind for when Johnny & I BBQ and we have a crap ton of leftovers!

If you want to make the sandwhich on purpose though, here's the recipe!

What You'll Need (serves 2):

• 2 Small Round Sirloin Steaks (seasoned however you want and barbecued)
• 2 Slices of Havarti Cheese
• 1 Avacodo
• 2 Red Peppers
• 2 Green Peppers
• 2 Slices of Zucchini
• 2 Slices of Marble Rye Bread

What To Do:

1. Make sure all your peppers and your steak are grilled up! Put avocodo to the side (do not grill...obvi). I'm not going to give directions for that because it's straight forward and obvious and I don't have a method for how to season it. Just do it however you want. :) lol aren't I nice?
2. Put your bread in the toaster! Once it pops, put on a slice of Havarti on each slice of bread. Then put in the microwave to melt it a bit.
3. Top the bread/cheese up with all your delicious fixings and you have one delicious tasty sandwhich!

Wasn't that the easiest recipe ever?! AND SO GOOD.
You're welcome.

Chances are I'm definitely NOT the first person to think of this. lol

The Avacodo.

Lately, I've been absolutely OBSESSED with Avacodo. I've been using it for almost everything I cook and even throw it in healthy snacks!

It tastes good in salad, it tastes good as dips (guacamole), it tastes good as spreads, it tastes good on it's own!!

Over the weekend, I decided to get creative and create a fruit bowl with strawberries, plums, apples, avacodo and cinnamon sugar!!! Holy crap it tasted good!

So if you want some added sweetness to your avacodo fruit bowl, sprinkle some cinnamon sugar over top and I guarantee you'll be drooling! :)

K bye.

Beef Stroganoff

Last night for dinner, I made a really delicious Beef Stroganoff.
I didn't take any pictures though and let's face it, it's not the most attractive recipe in the world... but it sure did taste good!
I'm more so writing this out for my OWN reference because everytime I make it, I stress out because I can never find an exact recipe that I'm willing to follow.
So now that I'm a bit more confident when it comes to cooking, I somehow managed to make my own and it's definitely the one I'll be using time and time again. So I need to write out, or I'll forget.

Beef Stroganoff

What You'll Need:

• One Large Sirloin Steak (the better the cut, the better it tastes!)
• 1 tsp prepared mustard
• 3 tbs sour cream
• 3 tbs white flour
• 1 can of beef broth
• 1 green pepper
• 1/2 yellow onion
• salt & pepper to taste
• 5-6 tbs of butter
• Egg Noodles

What To Do:

1. Trim the fat off the Sirloin Steak and cut into narrow strips and then cut the narrow strips into halves.
2. Salt & Pepper both sides of the Meat to taste.
3. Start cooking your egg noodles according to the package.
4. Dice the green pepper and the onion.
5. Put in 2-3 tablespoons of butter in the frying pan on medium high heat. Once it melts, add in the steak and make sure the meat is browned all the way through (or so the way I like it) and on both sides.
6. Remove the meat from the pan, set aside.
7. Add in 2-3 tablespoons in the same pan you used for the meat and wait for it to melt. Add in your green peppers and onions. Cook for about 5 minutes until the peppers are soft the onions are browning on the outside.
8. Slowly, pour in one can of beef broth. Mix in the flour. The sauce will begin to thicken.
9. Add in your beef and mix together.
10. Add in sour cream and mustard.
11. Cook until sauce is thoroughly mixed, thick and hot.
12. Serve over egg noodles.

Serves 2.

Buffalo Chicken Tacos

I have been SO into fruit lately it's not even funny.
Everything is so ripe and juicy right now and no other taste seems to beat it. I've been enjoying a big bowl of fruit alongside every meal lately...and you KNOW that's good for the waistline.

Anyway, last Friday, John had to work late and I wanted to make him a delicious yet simple dinner. So I did some research. What's manly but tastes so so good at the same time? That's when I found a recipe for Buffalo Chicken Tacos!!!
Seriously guys, easiest recipe ever and I could have had like 7 of them. Too bad I didn't have whole wheat tortilla shells at the time otherwise, I probably would have. But it's bikini season, ya'll. Like I care.

Buffalo Chicken Tacos from How Sweet It is.
Head over there for the recipe but just know I ditched the gargonzola, cilantro, and extra sauce (as I mixed up a TON with the chicken).
Enjoy.

A Pug, An Avacado, and a Recipe!

 Egg and Avacodo Sandwich. Simple but Delicious Recipe Idea from Pam

One day, I'd really like to learn to take beautiful photos and edit them to make them even prettier.. but right now I just can't get over the convenience of my cell phone camera. I mean it takes pretty rockin' pictures and it's just so easy to snap a quick image and then get right down to eating!!
Yum.
Anyway, I had a craving for quinoa because I keep reading about it every 5 seconds so I bought a package yesterday along with some chicken.
The thing I like about quinoa is that it's so versatile and you can make a big batch of it and then store it away for future use! Can't go wrong there! HUGE money saver.
Without further ado, a recipe I made up yesterday:

Quinoa Salad

What you'll need:

(serves 1. Add additional ingredients as you see fit) 

(dressing)

• 2 tablespoons of olive oil
• 3 tablespoons of red wine vinegar
• garlic clove (mashed with a knife)
• sea salt and pepper to taste
• 1/2 tsp of parsley

(salad)

• 2 Romaine Lettuce Branches
• 1 cup of Cooked Quinoa
• 1/2 Avacodo
• 4-8 Baby Tomatoes, halved
• 1/4 Red Onion, chopped
• 4-6 Cucumber Sliced, quartered
• 1 Boneless Skinless Chicken Thigh, Baked and Chopped

Steps:

1. Preheat oven to 350 degrees.
2. Make your dressing. Combine all ingredients...make sure to mash up that garlic clove and stick it in. Set aside.
3. Season your chicken thigh(s) with sea salt, pepper, and any other seasonings you wish. I used an onion powder and some garlic salt. It's really a matter of preference in my opinion.
4. Put in the oven for 30-35 minutes or until chicken is no longer pink.
5. Start cooking your quinoa according to the package directions.
6. Once everything is all cooked and ready mix into the salad (make sure chicken is cut up nice and small to mix well also). Add dressing.
7. Not much of a recipe but it sure is delicious...and healthy!
8. YUM!!

Pinterest: Favorite Recipes

Skimming through my "I'm Hungry", Yummy Drinks, and Sweet Treats boards on Pinterest, I thought I'd show you first some of the recipes I've found that look great to me and can't wait to try!! 

Don't worry my work will come to life shortly but for now, I need to gather inspiration!

And don't worry, sources (titles of food) will all be linked! (hopefully I'm allowed to post these images on my blog... let me know if I'm wrong?)

 Roasted Butternut Squash and Italian Sausage Ravioli with Crispy Sage Brown Butter

 Black & Blue Mojito (I LOOOVE Mojitos!)

 Breakfast Braid with Jalepeno Sausage from my FAVORITE food blogger (I made this recipe and it was truly amazing)

 Cake Batter Pancakes

 Chicken & Tortellini 

Cheesy Quinoa Bites

Hope you enjoyed! And maybe you could make some of these and link back? I'd love to see how they taste.. however I'll probs make anyway to try out for myself :) 

Recipe: Chocolate Chip Cookie Dough Cheesecake Bars

I was flipping through blogs the other day and stumbled up a fabulous little blog called "For the Love of Cooking".


Now I'm not really much of a baker, but when I found this recipe I knew it had to be good!!!

I was so nervous that my cookie dough would melt (because everytime I've ever tried to make cookies, they somehow melt??) but to my surprise, they didn't! And they turned out amazing.

I only got to have 2 small pieces because my family decided to devour them on me! So I'll definitely have to make them again!!


recipe found via

Recipe: Bow-Tie Asparagus Pasta

 *Courtesy of Kraft Recipes

So last night after the gym, I really wanted to eat something delicious and satisfying. So I did some research and something relatively simple to make and I found this recipe. And LET ME TELL YOU, it turned out to be probably one of the best pasta's I've ever eaten. If you don't like RICH sauces then STEER CLEAR. But definitely give it a go! SO GOOD!

What you'll need:
Julienne Cut Sun Dried Tomatoes
Cream Cheese (2 OZ)
Chicken Broth (1/2 cup)
1-2 INCH Cut Asparagus
Half Sliced Orange Peppers
Bow Tie Pasta
Kraft Shredded 3 Cheese
Oregeno (1 TBSP)
(Add in desired amounts of each. You don't need much cream cheese or chicken broth...but I've provided how much I used for about 2 servings)

1. So first what you are going to do is you are going to obviously boil your water for the pasta. Don't add salt as the asparagus that will later be added in makes up for that.

2. While your water boils, cut up your Asparagus and orange peppers. Also have your Julienne cut Sun Dried Tomatoes ready.

3. Once your water boils add the pasta in. Boil to desired tenderness BUT IN THE LAST 2 MINUTES add in your chopped asparagus.

4. While your pasta is cooking, put your orange peppers and sundried tomatoes in the frying pan. Pour some of the tomato oil from the jar if you'd like. Fry until crisp or for about 3 minutes.

5. When your pasta is done, drain, and then put in frying pan with the veggies. Also add in your chicken broth, oregeno and cream cheese to make the sauce.

6. Fry and stir for about 5 minutes.

7. Add on cheese and cook until melted (or 2-3 minutes).

 8. Eat one of the best pasta's you will EVER enjoy! I GUARANTEE IT!

HAPPY COOKING!

Rocky Road Cake Pop!

Get one!
They are so good!

Lifestyle Thursdays: Delicious Appetizers

Stuck on what to make for dinner?
Try some of these delicious appetizers instead!

SPRING VEGGIE PIZZA

What You Need 2 pkg. (235 g each) refrigerated crescent dinner rolls 1 tub (250 g) Philadelphia Cream Cheese Spread 1/2 cup Miracle Whip Dressing 1 tsp. dill weed 1/2 tsp. onion salt 1 cup each chopped sugar snap peas and quartered cherry tomatoes 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots 3 green onions, chopped Make ItHEAT oven to 375°F.



UNROLL dough; separate into 4 rectangles. Press onto bottom and up sides of 15x10x1-inch pan to form crust, firmly pressing seams and perforations together to seal.


BAKE 11 to 13 min. or until golden brown; cool.


MIX cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate 2 hours.




MEDITERRANEAN DIP

what you need:  pkg (250 g) Philadelphia Brick Cream Cheese, softened 1/2 cup Miracle Whip Dressing 1 cup each: chopped tomatoes, cucumbers and sliced black olives 1 pkg. Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese Pita bread wedges make it


COMBINE cream cheese and dressing. Spread on bottom of 9 inch (23 cm) pie plate or serving platter.

TOP with tomatoes, cucumbers and olives. Sprinkle with cheese.

SERVE with wedges of pita bread.

WONTON BITES

What You Need: 24 won ton wrappers 1/2 cup shredded Kraft Monterey Jack Cheese 1/2 cup shredded Cracker Barrel Cheddar Cheese 1/2 cup chopped pepperoni 1/2 cup Kraft Rancher's Choice Dressing 1/4 cup chopped green peppers 1/4 cup chopped red peppers Make ItHEAT oven to 350ºF.


SPRAY 24 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, with edges of wrappers extending up sides of cups.

BAKE 5 to 7 min. or until lightly browned. (Do not overbake.) Meanwhile, mix remaining ingredients.

FILL won ton cups with cheese mixture. Bake 6 to 8 min. or until cheese is melted.

Source: Kraft Canada

Cupcakes!

I don't think I've ever had such an intense craving for cupcakes in my entire life.



I think it's from all the blog posts about Sprinkles in places like L.A. and New York.

So the God's must have heard about my craving because what opened up in my little city? A Cupcake Place!! Yep! I'm so lucky!

Sure it's no Gourmet Cupcake but whatever. It's still a cupcake! YAY!

I'm going there today at lunch and I'm going to get a whole pack!

I couldn't have done it without you.

Let's just say from February to September... I didn't know who I was.

I lost myself. I never thought I'd find myself again. It was terrible.

I would never wish those dark feelings upon anybody because at the time, it felt like I'd never feel happiness again. I never thought I'd get any better.

But you know what? I did. And I couldn't have made it to where I am now without my friends, my new found love, a supportive family, and of course delicious food! :)

Love Life.

I've noticed that a big theme in my posts are how to stay happy from once being so sad and factors that brighten my day in general.

Life is pretty smooth sailing right now. I really don't have anything to complain about, only things to rave about!

So here's to happiness, good friends, boyfriends, hilarious family, delicious food and seasons greetings!

 

Sorry John...you're a part of my life, you're a part of my blog. DEAL WITH IT ;). hehe.

xoxo.

Oh.... and isn't this dog just the cutest thing you ever did see?

Delicious Cupcakes, Delectable Pasta and Silly Girls!

You know those days where your whole house is just filled with tension? You can kind of tell that something is going on behind closed doors with your family, but you're not quite sure what? Well that's what has been happening lately in my house.

So what did I decide to do? Spend some quality time with my sisters' and cook pasta and bake cupcakes!!

Check out this delicious pasta!

 And these silly girls and delicious cupcakes!