Thursday, May 30, 2013

Avocado and Egg Breakfast Sandwich

I have no idea why it took me so long to think of this.  I rarely have bacon or ham in the house for breakfast sandwiches so after rummaging through the fridge I thought of this.  My little guy and I ate this so fast and it is my new favorite. 

  • 2 slices bread, toasted
  • 1 egg
  • 2 slices cheese from block, or 1 slice pre-packaged
  • 1/2 avocado
  • 1 tablespoon salsa
  • small dab of butter


Toast 2 slices of bread.

In a small skillet fry egg with a tiny dab of butter.

Meanwhile, add salsa and avocado into a small bowl and mix together.

Lather avocado mixture onto both slices of bread.

Top one side with cheese and egg.

Add remaining piece of bread and enjoy.

Wednesday, May 29, 2013

Lemon Pudding Poke Cake

I have seen this recipe many times on several different blogs so, when I came across it in a family cookbook I had to try it.  Pudding and cake is a win win in my book.  The lemon pudding has just the right amount of tang to it and the coolness is perfect.  This would be perfect for any summer BBQ and you can mix and match all kinds of cake and pudding.
Ingredients for cake:
  • 1 box white cake mix
  • 3 egg whites
  • 1/4 cup vegetable oil
  • 1 cup water
Ingredients for Pudding Frosting:
  • 2 boxes pudding mix
  • 4 cups cold milk
Bake cake according to package instructions.
Using a straw or wooden spoon handle poke lines of holes into the cake.
When cake is cooled whisk together all pudding ingredients for 2 minutes. 
Pour about 1/4 of pudding over cake, making sure to fill all holes.
Let pudding set for about5 minutes and spread remaining pudding over cake.
Let set in refrigerator for at least 1 hour before serving.

Tuesday, May 28, 2013

Avocado Fruit Smoothie

A friend of mine was telling me about adding avocados in her smoothies, GENIUS.  If you have picky eaters this is a great way to hide nutritious foods!

  • 1 banana
  • 4 strawberries
  • 1 small apple
  • 1/2 avocado
  • 1 carrot, chopped
  • 1 1/2 cups ice
  • 2 cups water

Directions:  Add all ingredients into a blender and puree until smooth!

Friday, May 24, 2013

Prawn and Artichoke Garlic Lemon Linguine

It is no secret that I am a huge pasta fan.  I love trying the different choices at restaurants and obviously, I love trying recipes at home.  This is definitely a keeper and is a perfect dish for a fancy dinner party.  It is so easy to make and will get rave reviews.  Add a nice salad with fresh garlic bread and you are good to go.

  • 1 lb jumbo prawns, peeled and deveined
  • 1/2 box linguine, 1/2 box
  • 1 cup quartered artichoke hearts, drained
  • 3 cloves garlic, minced
  • zest and juice from 1 lemon
  • 2 tablespoons fresh parsley, lightly chopped
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 stick unsalted butter
  • 1/2 cup water from pasta


Boil linguine according to package directions, saving 1/2 cup of pasta water.

In a large Ziploc bag add lemon pepper, garlic, pepper, paprika and prawns.  Shake well coating the prawns evenly. 

Zest and juice lemon and whisk together with garlic and pasta water.

In a large skillet melt 1/2 of the butter and cook shrimp until cooked through, about 4 minutes.  Adding artichokes for last minute.

Add remaining butter, parsley, lemon juice and toss in pasta.  Coat pasta evenly with sauce and serve.

Cinnamon Roll Cake

Words can not even describe how decadent this cake!  It melts in your mouth while the cinnamon sugar filling makes your taste buds dance with joy.  I really could go on and on about the beauty of this cake but, you really need to march into your kitchen and get baking!  This is for sure a new staple in my life and it is a perfect cake to WOW with.  I found this recipe on Bake or Break and only made a few changes because I didn't have certain things on hand.

For the Cake:
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3oz box french vanilla instant pudding mix
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 cup vanilla Greek yogurt
  • 1 tablespoon cinnamon
For the Filling:
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cinnamon
For the Glaze:
  • 2 cups powdered sugar
  • 3-4 tablespoons heavy cream, half and half, or 2% milk
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. 

In a large mixing bowl add flour, sugar, cinnamon baking powder, salt and pudding mix, and give a quick toss. 

Add in butter, oil, eggs, vanilla and sour cream until creamy.  Grease 2 bread pans and add 1/4 of mixture to each. 

In a small bowl whisk together filling ingredients and top the batter in each pan with an equal amount of mixture.

 Pour remaining batter over each filling mixture and bake for 50 minutes, or until toothpick comes out clean. 

Cool in pan on a wire rack.

Whisk all glaze ingredients until smooth and pour even amounts over each cooked cake.

Thursday, May 23, 2013

Triple Meat Red Sauce

I am absolutely in love with this sauce and it is extremely easy.  My father in law raved about this and my husband, who claims he doesn't like pasta went for a second helping.  Spaghetti is my all time favorite leftover meal and this was even better the next day.  This makes ALOT of sauce so, I ended up freezing half of it.
  • 1 lb ground Italian sausage
  • 1 lb ground beef
  • 1/2 cup diced prosciutto
  • 2 jars favorite marinara
  • 1 28oz can crushed tomatoes
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Directions: In a large skillet brown beef and sausage with onions.  When meat is cooked throughout add 1/4 of meat mixture, 2oz of prosciutto and garlic into a food processor, blend together until crumbly.  Add all remaining ingredients and blended meat into a lightly greased crock pot.  Cook on low for 6-8 hours and serve over noodles.

Wednesday, May 22, 2013

Lemon Sour Cream Pound Cake

 My first ever Pound Cake was DELICIOUS.  It is so dense, flavorful and soft.  I always had the notion that this would be so time consuming and difficult however, it was quite the opposite.  My husband seriously devoured it.  A perfect cake for any gathering!
Ingredients for Cake:
  • 1/2 cup Crisco
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • juice and zest from one small lemon

    Ingredients for Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons 2% milk
    • juice and zest from 1/2 lemon

    Directions:  Preheat oven to 350 degrees.  In a large mixing bowl cream together Crisco and sugar.  Mix in eggs, sour cream, vanilla  and lemon juice/zest.  Slowly mix in the soda and flour until smooth.  Pour batter into a greased or parchment paper lined bread pan and bake for 45-60 minutes, or until toothpick comes out clean.  When Cake has cooled whisk together all glaze ingredients and drizzle over the top.

    Tuesday, May 21, 2013

    Hot N Spicy Chicken

    If at first you don't succeed, try, try again.  I tried making this a couple weeks ago and it was quite delicious however, it was not what I was going for.  My husband and I both really enjoyed this and it was so close to the restaurant we love. 
    •  2 thinly sliced chicken breasts, lightly pounded and sliced
    • 1 broccoli floret, lightly diced
    • 2 carrots, sliced on an angle
    • 1/2  head green cabbage, lightly diced
    • 1/2 cup chicken broth
    • 1/4 cup hoison
    • 1 tablespoon sriracha
    • 1 tablespoon fish sauce
    • 1/4 teaspoon Cayenne
    • 1/2 teaspoon cornstarch
    • 1 tablespoon vegetable oil
    Directions:  Preheat oven to 350 degrees.  Place chicken strips onto lightly greased foil lined cookie sheet and bake for 8-10 minutes, or until cooked through.  Meanwhile, whisk all ingredients except vegetables until smooth.  Heat oil in a large wok over medium heat and add carrots for around 2 minutes, followed by remaining vegetables and sauce.  Stir together, add chicken and cover for about 3 minutes and serve over rice.

    Monday, May 20, 2013

    MAC Sauce Burgers

    Big Macs at home, NO PROBLEM!  I decided to call this a MAC burger because it obviously doesn't look anything like a regular Big Mac, and A Small Mac didn't sound appropriate because its huge!
    Ingredients for Sauce:
    • 1/2 cup mayo
    • 2 tablespoons sweet relish
    • 1 tablespoon french dressing
    • 1 teaspoon onion powder
    • 1 teaspoon sugar
    • 1 teaspoon white vinegar
    • dash of salt
    Ingredients for Burgers:
  • 1 1/4 lb of ground beef, I use 80/20
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon burger seasoning plus additional to taste, (if you don't have this substitute for seasoning salt with a little onion powder)
  • buns
  • 4 slices yellow American cheese
  • 1/4 of small sweet onion, finely diced
  •  1/2 cup lettuce, finely diced

    Directions for Sauce: Whisk all ingredients together until smooth.
    Directions for Burgers: Preheat grill. In a large bowl add beef, Worcestershire and burger seasoning and mix together with hands. Form into 4 individual patties and sprinkle with additional burger seasoning if desired. Cook patties on the preheated grill until they are cooked to your desire, about 4 minutes per side for medium-well adding cheese for last minute or until melted. Lather top and bottom of bun with MAC sauce, add patties and top with lettuce and onions!

    Sunday, May 19, 2013

    Leftover Steak Salad with Avocado Lime Dressing

    I have to admit,  its very rare (no pun intended) that we have leftover steak in our house.  The other night I had to make some steaks before they went bad, my husband was out with friends and I had dinner with my father in law earlier.  So I put the boy to bed, grilled some steaks and went to bed. 
    Ingredients for Salad:
    • leftover steak, sliced
    • 1 bag romaine lettuce
    • 1 ear corn, cooked and cored
    • 1 cup black beans
    • green onions, diced
    Ingredients for Dressing:
    • 1/2 cup olive oil
    • 1/2 avocado
    • 1 clove garlic
    • 1 tablespoon white wine vinegar
    • 1 tablespoon water
    • 1 small lime, juiced
    • salt and pepper, to taste
    Directions for Dressing:  Combine all ingredients into a food processor and blend until creamy.  Let sit in refrigerator for an hour or two before serving.
    Directions for Salad:  Combine all ingredients into a large bowl and top with dressing. 

    Friday, May 17, 2013

    Indoor Grilled Blackened Medallions

    For me, life doesn't get much better than a nice day, friends, family and a nice big juicy STEAK! This can easily be grilled outside on the BBQ however, we had a little rain so I decided to stay in.  The blackened seasoning gives it just the right amount of kick and the steak is juicy and delicious.
    • 2 Medallion steaks
    • 2 tablespoons olive oil
    • 2 teaspoons blackened seasoning
    • dash of salt, pepper, onion and garlic powder
    Directions:  Season steaks on both side with all above ingredients.  Let marinade in refrigerator on each side for 30 minutes each, then let sit at room temperature for 20 minutes before grilling. Melt butter over medium/high heat in a large skillet and grill on each side for about 4-5 minutes. 

    Thursday, May 16, 2013

    CopyCat MAC Sauce

    I don't often eat McDonald's however, I love a BIG MAC.  Consider my mind blown when I found out you can order sides of MAC sauce!  This recipe is so close to the original and so easy to make.  Now I can make it at home and add it to all my BBQ burgers!
    • 1/2 cup mayo
    • 2 tablespoons sweet relish
    • 1 tablespoon french dressing
    • 1 teaspoon onion powder
    • 1 teaspoon sugar
    • 1 teaspoon white vinegar
    • dash of salt
    Directions:  Mix together all ingredients and let sit in the refrigerator for at least two hours before serving.

    Microwavable Breakfast Sandwiches

    Did you know you can cook eggs in the microwave?  I had no idea!  I have a love-hate relationship with my microwave.  I love the convenience of it but hate the wave part of it.  You know, nutrient killing waves.  Anyways, this is delicious and easy!
    • 2 slices bread
    • 1 egg
    • 2 slices deli ham
    • 1 slice cheddar cheese
    Directions:  Toast bread and set aside.  Whisk egg in a microwavable bowl, preferably a small circular one.  Heat for 45 seconds, place onto one bread slice and top the other with the ham and cheese.  Return to microwave and heat for 20 seconds and serve.

    Wednesday, May 15, 2013

    Pork and Beef Three Bean Chili

    Chili is one of my Go-To dinners so I usually have everything on hand.  I forgot to check my pantry before grocery shopping this week and didn't realize I was all out of canned beans...OOPS.  However, I found a huge bag of mixed beans (black, kidney and pinto) in the pantry so, I decided to whip some chili up from scratch.  I have to say this was fantastic and I prefer it to the bagged seasoning and canned beans.

    • 2 cups mixed beans, a little over 3/4 cup of black, pinto and kidney (Pre-soaked for 24 hours)
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 cup beef broth
    • 2 cans diced tomatoes
    • 1 small can diced green chilies
    • 1 onion, diced
    • 3 garlic cloves, finely minced
    • 3 tablespoons chili powder
    • 2 tablespoons chohula
    • 1 teaspoon cumin
    • 1/2 teaspoon onion powder

    Directions:  In a large skillet brown beef and pork with onion until cooked through.  Take 1/4 of mixture and puree with 1 can tomatoes in a food processor or blender.  In a large cup whisk broth, chili powder, cumin and onion powder until well mixed.  Add all remaining ingredients and seasoned broth into a crock pot and cook on high for 7-8 hours or low for 10-11 hours.

    Tuesday, May 14, 2013

    Sweet and Spicy Chicken with Vegetables

    My husband and I eat regularly at a local Vietnamese restaurant and he always order the Hot and Spicy Chicken.  This was my first attempt and although it wasn't the same, it was still really delicious.  This was sweet with a little kick so, I couldn't classify it as "hot and spicy" chicken!

    • 3 thinly sliced chicken breasts, lightly pounded flat and sliced
    • 1 head broccoli, lightly chopped
    • 3 carrots, peeled and sliced on an angle
    • 2 scallions, chopped
    • 1 cup chicken broth
    • 1 tablespoon fish sauce
    • 1 tablespoon hoison
    • 1 tablespoon sriracha
    • 1 tablespoon white sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon ground red pepper flakes
    Directions:  In a medium bowl whisk together broth, fish sauce, hoison, sriracha, sugars, cornstarch and pepper flakes.  In a large skillet heat oil and add chicken.  Cook for about 2 minutes on each side and add carrots for an additional minutes.  Add broccoli, top with sauce and simmer for about 3-5 minutes and serve over rice. 

    Monday, May 13, 2013

    Soy Mayo with Corn on the Cob

    After you curl up your noise and think, "disgusting" you have to try this.  Seriously, it is so good.  Growing up we would always have this on our corn and for our artichoke dip.  This is another family favorite and it always surprised me when I would see people eating corn with butter.  My husband thinks I am crazy whenever I whip this up but I secretly believe he likes it.
    • 2 tablespoons mayo
    • 1/2 teaspoon soy sauce
    • 2-4 ears of corn
    Directions:  In a small bowl whisk may and soy sauce until light brown/blond in color.  Cook the corn however you prefer.  We are usually in a hurry so I nuke them for 3 minutes or boil for around 5-10 minutes.  Spread desired amount of soy mayo over corn and enjoy.

    Friday, May 10, 2013

    Easy Homemade Rice Pilaf

    My little guy loves rice pilaf.  Seriously, he eats so much of it.  I have always just bought the boxed kind or the ready rice and I figured it couldn't be to hard to make.  I was right and best of all I can get rid of so many preservatives.  This was delicious and I will be making this as a regular side dish.
    • 3 cups chicken broth
    • 1 cup white rice
    • 1/2 cup orzo
    • 2 tablespoons butter
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon pepper
    • 1/2 teaspoon parsley flakes
    • 1/4 teaspoon paprika
    Directions:  In a large skillet melt butter over medium heat and add rice and orzo.  Saute until rice gets a little brown and stir in all remaining ingredients.  Bring to a boil, cover and reduce heat.  Let simmer on low for around 18 minutes.  Fluff and serve!

    Thursday, May 9, 2013

    Almond Joy Dessert Cups

    This started out as," Almond Joy Bark" however, the coconut filling never set.  The filling was way to amazing to throw out so, I scooped the filling into individual cups and topped with broken up pieces of chocolate.  Originally, I added the filling into a 9x9 baking dish lined with wax paper and topped with melted chocolate chips and slivered almonds.  To make it easier I would just add the filling to individual cups/mason jars and top with chocolate. 
    Ingredients for Coconut Filling:
    • 1 cup sweetened condensed milk
    • 1 cup shredded coconut
    • 1/4 teaspoon vanilla
    • 1/4 cup powdered sugar
    Ingredients for Chocolate Almond Topping:
    • 1 cup chocolate chips
    • 1/4 cup slivered almonds
    Directions:  In a large bowl mix all coconut filling ingredients until well blended and creamy.   Add filling into individual cups/jars of your choice and set aside.  Add chocolate chips into a microwaveable bowl and nuke for 1 minute at 1/2 heat, one minute at a time until creamy.  Pour chocolate over filling in each cup and sprinkle with almonds.  Refrigerate for 1-2 hours before serving.

    Wednesday, May 8, 2013

    Oven Roasted Salmon with Zucchini

    I was so excited the other day when I received a $1 off coupon on a salmon fillet and definitely put it to good use.  My husband is not a fan of salmon so I whipped this up for lunch and it was fantastic.  The salmon had just the right amount of seasoning without overpowering any of the natural salmon flavor.  Definitely a new regular for me!!
     Ingredients for Salmon:
    • 1 1/2 pound salmon fillet
    • 1 tablespoon olive oil
    • 1/4 teaspoon fresh grated ginger
    • juice from 1 lemon wedge
    • salt and pepper to taste

    Ingredients for zucchini
    • 1 zucchini, sliced in half lengthwise and again
    • 1/4 teaspoon olive oil
    • pepper, paprika, and garlic powder, to taste
    Directions:  Preheat oven to 450 degrees.  Place salmon onto a foil lined cookie sheet with a little olive oil.  In a small bowl whisk all other salmon ingredients and pour over salmon.  Place sliced zucchini onto the cookie sheet and top with remaining zucchini ingredients.  Bake for 12 minutes and serve.

    Tuesday, May 7, 2013

    Tomato Cream Pasta Shells

    This recipe is almost identical to my Rigatoni Bake!  Everyone loved this especially Logan, he literally ate every bite.  I love making spaghetti because its good and sooo easy.  However, if you follow the blog you know I haven't been in the mood for regular spaghetti lately.  This is a quick way to spruce it up and it freezes perfectly!!

    • 1 lb Italian sausage
    • 1 box mini pasta shells
    • 1 jar favorite pasta sauce
    • 1 cup milk
    • 1cup Parmesan cheese
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    Directions:  In a large pot cook shells according to package instructions. Drain pasta and return to pot and set aside. Brown sausage over medium/high heat and add pasta sauce when cooked through.  In a small sauce pan melt butter and add flour forming a roux.  Slowly add in milk, remove from heat and whisk in cheese, onion and garlic powder until smooth.  Pour cheese sauce into pasta sauce and mix thoroughly.  Add sauce to pot with noodles and stir together and serve.  Freeze leftover in large Ziploc bag or disposable tin pan. 

    Monday, May 6, 2013

    Balsamic Mustard Roasted Brussel Sprouts

    Obviously when my husband found out I was pregnant, he was thrilled.  Mainly because we were going to have a beautiful baby however, he was also super excited about pregnancy cravings.  Lets just say he was a little disappointed when my first and only craving was brussel sprouts.  Yes, you read that right, BRUSSEL SPROUTS.  This recipe is super simple and full of flavor.  Great side dish for any meal!
    • 3 cups brussel sprouts, sliced
    • 1 tablespoon Dijon mustard
    • 1 tablespoon olive oil
    • 1/2 tablespoon white balsamic
    • salt and pepper to taste

    Directions:  Preheat oven to 400 degrees.  In a large bowl mix Dijon, oil, balsamic, salt and pepper until well blended.  Toss with sprouts and place on a foil lined baking sheet.  Bake for 20 minutes and serve.

    Friday, May 3, 2013

    Lemon Garlic Cod Fillets

    This is my first attempt at Cod and it was delicious.  As you can see from the picture above, I need to perfect my flipping technique a bit.  When I did a quick Internet search for, "Sauteed Cod" the fillets all looked so perfect.  Mine as you can see do not....  however, they tasted fantastic and will be a regular in our house.  I am betting I will have a new and improved photo in no time!!

    • 2 tablespoons butter
    • 2 Alaskan Cod Fillets
    • 1/2 lemon, juiced
    • 3 cloves garlic, grated
    • salt and pepper, to taste

    Directions:  In a small bowl whisk lemon juice, garlic, salt and pepper together.  In a medium skillet melt butter over medium heat and add Cod.  Top cod with juice mixture and baste frequently.  Saute for about 3 minutes on each side, or until Cod is cooked through and flaky.

    Protein Packed Smoothie

    I was driving in the car the other day and just had this ingenious thought.  Why not put garbanzo beans in Logan's smoothie for some extra protein?  I figured you wouldn't be able to taste them and he likes them plain anyways.  It turned out perfectly and no taste difference at all.  Luckily for me Logan will eat most anything but, for all you not so lucky parents this is a WIN WIN for sneaky protein.
    • 1/2 cup garbanzo beans
    • 1/4 cup plain Greek yogurt
    • 1 handful baby kale
    • 1 orange, peeled
    • 1 banana
    • 1 apple
    • 1 cup ice
    • 1 1/2 cups water
    Directions:  Blend all ingredients together until smooth!!

    Thursday, May 2, 2013

    Mongolian Beef with Broccoli

    My husband and I both really enjoyed this dish.  The sauce is delicious and we were discussing all the different ways to try it next.  It would work great for chicken and any kind of stir-fry or yakisoba.  Definitely a new favorite!
    • 2 teaspoons vegetable oil
    • 1/2 teaspoon ginger, grated
    • 1 clove garlic, grated
    • 1/2 cup soy sauce
    • 1/2 cup water
    • 3/4 cup dark brown sugar 
    • 1/2 tablespoon sriracha
    • 1 tablespoon hoison
    • 1/4 teaspoon red pepper flakes
    • 1 head broccoli, lightly chopped
    • vegetable oil , for frying (about 1 cup)
    • 1 lb beef sirloin 
    • 1/4 cup cornstarch
    • 2 large green onions, chopped

    Directions for Sauce:  In medium sauce pan heat oil over medium/low heat and in garlic and ginger.  Stir for a little bit making sure not to burn garlic.  Stir in soy sauce, water, hoison, and sriracha.  Dissolve brown sugar in sauce, stir in pepper flakes and bring to a boil until sauce thickens, stirring constantly.  Remove from heat.

    Directions for Beef:  Slice steak into 1/4 in strips and lightly dip in cornstarch.  Let cornstarch thicken for about 10 minutes on beef.  Heat up one cup of oil in a wok or large skillet over medium heat.  When oil is nice and hot add beef and saute until brown, about 3 minutes on each side.  Place beef on a plate covered with paper towels to soak up some of the extra grease.  Remove excess oil from skillet and bring sauce to a light boil.  Add beef and broccoli until everything is coated evenly and broccoli is just a little tender and serve over rice.

    PB&J Grilled Cheese

    I seriously think I died and went to heaven with this one!  Seriously, this is amazingly delicious.  I kind of feel like a genius, this must be exactly the way the person who invented Jalapeno Cheese Bagels felt.  Like my husband, I know some of you are absolutely repulsed by this.  I will tell you what I tell him, "Don't knock it till you try it!"

    • 1 croissant square, sliced
    • Extra Sharp White Cheddar Cheese, Enough to cover one side of croissant
    • Peanut Butter
    • Jelly

    Directions:  Lather one side of croissant with PB and the other with Jelly.  Place the cheese on one side and form into a sandwich.  On a lightly greased panini press (I used my George Foreman) cook for about 2 minutes or until bread is lightly brown and crisp.

    Wednesday, May 1, 2013

    Healthified Orange Julius

    My whole family has been trying to fight a cold and all I seem to want is orange anything!!  I had the biggest craving for an Orange Julius so, I started looking up recipes and wasn't to surprised when all of them were loaded with sugar.  This drink is so divine and full of flavor.  This is a MUST make and is perfect for SUMMER!
    • 3 navel oranges, peeled
    • 1 banana
    • 1 cup almond milk
    • 2 tablespoon Raw Agave
    • 1/4 teaspoon vanilla
    • 16 or so ice cubes, add more if you want a thicker drink
    Directions:  Add all ingredients into a blender and puree until smooth!!

    Oven Roasted Asparagus

    For as long as I can remember, I have always loved asparagus.  I should probably ask my Mom that one, I bet she would have a different answer.  My Uncle works in the Yakima Valley and every time we would visit in the spring/summer months he would send us home with fresh produce.  One time he literally sent us home with a crate of asparagus, it was amazing.  We had it with every meal and this way was my favorite.  My Mom should of had us make an, "asparagus stand."  We could have brought in some extra cash, HAHA.

    • 1 bunch asparagus
    • 1 tablespoon olive oil
    • 1 lemon wedge
    • 1/4 cup Parmesan cheese, shredded
    • salt and pepper, to taste

    Directions:  Preheat oven to 400 degrees.  Trim asparagus about 1/2 inch and drizzle with olive oil.  Sprinkle with salt, pepper, cheese and squirt with lemon wedge.  Bake for 10 minutes and serve.