Oh, hummus?!

I thought I didn't like hummus. I had tried several brands and well I just didn't care for it. A co-worker told me use one can of chick peas and one can of white navy beans. Guys!! I had no idea on what goodness I was missing out on. And the best part? It was pretty healthy too! I've made this several times now and each time is yummy and flavorful. I really love that when you learn to make the basic of one recipe you can change it up to meet your own requirements. Just like the pesto I made previously, it's all about your own taste. Getting Big Boy J, (as he would like to be called now, he said no more baby :[  ) to eat his veggies has been quite the task lately. But, he loves to dip stuff so dipping fresh veggies into the hummus is so fun for him. This recipe is for Roasted Red Bell Pepper Hummus.

Roasted Red Pepper Hummus

1 can chickpeas, juice too

1 can white navy beans

1 jar roasted red bell peppers, a little of the oil

2 cloves of garlic

About 1/4 cup garlic olive oil

Garlic to taste at end

Mix all up in nutribullet until desired consistency. Refrigerate to let flavors really set in. Serve with anything :)

Have a wonderful day, hopefully this Monday brings a good start to a new week for us all!

xoxo, 

MrsJ

Rainy Sunday

I truely love waking up on Sunday to clouds and rain! I don't think there is much better. I haven't had a chance to go over the haul I got from the market yesterday. So when I opened up the brown bag and found Basil I knew I had to use it up right away. It was still early and I really wanted some eggs and the boys were asking for breakfast so I obliged, of course. I pulled all the leaves from the bunch of basil and popped them in the smaller jar for the nutribullet,(my new favorite kitchen toy). I had some smoked almonds that I added as well. The flavor is very good and bright. I love the vibrant color green over my eggs on rainy days like this. This recipe isn't even a recipe I just threw some stuff together to make this pesto. You can easily make a pesto from any green leafy stuff and some nuts, a little olive oil and that's it!!

Basil-Smoked Almond Pesto

1 bunch of basil

About 2 1/2 ounces of smoked almonds

1/2 cup garlic olive oil

1 garlic clove

1/4 cup Parmesan cheese

Blend all together until you have a spreadable sauce. Add te olive oil a little at a time, you may need more or prefer less.

xoxo,

Mrs J

Thirsty Thursdays

Recently, I have received a Nutribullet as a gift from a friend. Let me tell you, it's soo much easier than the juicer. I love my juicer and I LOVE to juice but it's a project and well I don't always have that much time. For a sweet smoothie to end your day try this Blueberry Nectarine Smoothie. This smoothie really packs the flavor! It's sweet and nutty. The toasted nuts really shine through those ripe blueberries and the ripeness of the nectarine. Wow, truly delicious!! 

Blueberry Nectarine Smoothie

A cup of blueberries

One whole nectarine chopped

Unsweetened almond milk, fill to max line on small nutribullet (eh 1/2 cup or so)

Splash of water

Handful of toasted pumpkin seeds and almonds

Mix all in small Nutribullet container and use extracting blade, extract for two minutes in thirty second intervals. 

Drink up kiddos!!

xoxo,

Mrs. J

 

Fun in the Kitchen

So working on a "fancy food truck" I get exposed to all kinds of new and exciting flavors. The Ladybird Food truck post coming soon :) anywho I work for an awesome chef who is not afraid to try crazy flavor combinations. I recreated a dish we have on the food truck and I had extra ingredients left over so I wanted to use them. I made a sweet potato hash, drizzled with Ungai sauce(Japanese BBQ eel sauce), sautéed spinach, then I put a swirl of kewpie mayo, and topped it with a fried egg, and finally to finished it off with sprinkled Bonita flakes(tuna flakes). Wow! The flavors of this dish were amazing! I'm sure reading the above description, you are thinking what are these things? You can find these ingredients at any Asian grocery store. I would have never imagine putting these things together but when that one perfect bite hits your mouth, you know you made the right choices. Combining new flavors is all about balancing things out. Don't be afraid to try something you've never had because it could be something you are missing out on. I love taking risks in the kitchen, it's just about having fun. Sometimes things don't go as planned but that's the best part about experimenting. 

Xoxo,

Mrs. J

Pizza Party!

So last night we decided to have a mini pizza party and we all created our own pizzas. We used Naan bread for our crust. Mr. J and Baby C, had pepperoni. It's their favorite! I, however, made two stunning pizzas, and I'm very much looking forward to my leftovers for lunch.

FIG, CHÈVRE, FIG BALSAMIC PIZZA

 I was given some beautiful figs at the Urban Harvest farmers market this past weekend and I knew a pizza would be the perfect vehicle for these beauties! I put a generous amount of Texas Hill Country's olive oil on the crust first. Then I sprinkled Swede's Chèvre, and covered that with the sliced figs from Utility Research Garden. I popped it in the oven for about 10 minutes, and then I drizzled THC Fig Balsamic Vinegar on top. Wow, boys & girls, is all I can say! This pizza had so much flavor going on. The sweetness of the fig and the tartness of the vinegar and goat cheese melded so well together! Only 5 ingredients to make an amazing pizza! 

ZUCCHINI BLOSSOMS, HERBED CHÈVRE, BASIL - WALNUT PESTO PIZZA

I purchased zucchini blossoms with plans to stuff them and fry them. After I had an extra pizza crust I decided to go ahead and use them for my pizza. I took basil and mint and chopped it finely and added it to my chèvre, mix really well to incorporate all the flavors. Adding fresh herbs to anything will intensify the flavor of your meal without adding tons of calories. Then I made a quick basil and walnut pesto. Again, I drizzled THC Olive oil on the crust, then spread the pesto. Now for the blossoms, cut a slit on the flower to remove the stem, then just layer across the pizza. I sprinkled some mozzarella on top for added cheesiness.

Yummy!! It was so delicious, that pesto popped so bright next to the flowers and cheese, I think I liked it more than the fig one, shh don't tell anyone though ;)

Who says you need meat to complete a meal. These pizzas were equally beautiful and delicious! Don't be afraid to try a new topping on your pizza. What are some of your favorite pizza toppings? 

Xoxo, 

Mrs. J 

Beet Beauties

As I do often at night I was scrolling through the food & drink section of Pinterest. I love seeing new creations and flavor combinations. I have recently discovered beets! I didn't hate beets but before a few months ago I defiantly wasn't buying them. I knew they were messy and I just had no intention of playing with them. I work for two chefs here in Houston, (another post about those soon) and they both use beets! I knew I had to try them because we'll I just don't feel it's right to sell somethingI haven't tried before. Wow, boys and girls, I have been missing out!!! So on Wednesday night I came across this amazing blog post http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese

-jewels/

Frances' pictures of these beautiful beet and 

goat cheese jewels, I knew in that instant that I 

had to make them for our up and coming picnic. 

I only had about a 1/4 pound of goat cheese and I 

was lucky enough to have orange and cranberry

 goat cheese from

http://www.swedefarm.com/goat-cheese.html

I changed up the recipe just a little bit and added

 8 ounces of softened cream cheese to the goat cheese.

Everyone that tried this loved it and was shocked

 by how gorgeous and delicious it was.

 
Ingredients:
About 7 beet roots, in as many different colours as you can find.
Soft goat cheese, about 500 grams / 1 pound (I used 1/4 orange and cranberry goat cheese with 8 oz cream cheese)
Salt and Pepper
olive oil
2 bread tins
Basil leaves, pistachios and any kind of edible flower for garnish
Maldon Salt for finishing.
And a VERY sharp knife

Method:
Cook the beets in boiling water until soft, about 30 minutes.
Peel and let cool.
Slice very thinly.

Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed.
Start layering the beets and goat cheese, as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Start with the lighter coloured beets first, ie golden beets, followed by a layer of goat cheese (don’t worry if you don’t make an even smooth layer. It’s pretty hard to do that with goat cheese any way), followed by more golden beets, until they are finished.
Then repeat with the red beets and goat cheese, making sure that the last layer will be the beets.
(I also added in thinly sliced orange here and there between the layers, but I’m not sure I’d do that again. You could serve the orange as a garnish, which I think would be better.)
Don’t worry if you haven’t reached the top of the bread tin. If you do, that’s great, but if you don’t it really doesn’t matter.
Once you have finished the layering, fold the plastic over to seal.
Now the trick is to place a weight on the terrine so it compresses.
I did this by placing another bread tin the same size, on top of the terrine, and placing a can of corn, or beans, or whatever can you have to act as the weight.
Place in the fridge for at least 2 hours, or over night.
When you are ready to serve, pull the terrine out of the tin on to a board. Unwrap the terrine and carefully slice (with that very sharp knife), making each slice about 1/2 an inch or 15mm thick.
I trimmed the edges to make them nice and neat, but you don’t have to.
Using a spatchula, place the slices on a long platter and decorate with basil leaves. I added pistachios and sage flowers, but any nuts and edible flowers will do. Whatever you think will look pretty.
Finish off with a sprinkle of Maldon Sea Salt.
Serve with crusty bread, and a crunchy arugula salad.

Thanks again Frances!! This was so beautiful

 to and fun to eat! The moral of this story even

 if you never thought you would have tried 

something you should anyways because 

you may just end up loving it!!!  What is something

you thought you'd never like but tried and 

loved? Leave me a comment!

Xoxo,

Mrs. J

Bang Bang...My Baby Shot Me Down

Every time I hear bang bang, I think of Kill Bill. I love that song! So I had a pretty good hunch I'd love this dish. I found a pin a few weeks ago on pinterest called Bang Bang Shrimp. I clicked on it and it took me to
http://www.skinnytaste.com/2011/05/bangin-good-shrimp.html?m=1
Thank goodness I remembered to get some fresh shrimp at the farmers market I work at. This recipe is so simple! The shrimp were plump with a sweet spicy sauce. I have never heard of The restaurant that this dish is from so I'm very glad I stumbled upon this recipe. This dinner was only 54 calories per serving!! For the hubby I added some wheat tortillas to make tacos out of it. I will use the sauce again. One of the best ways I have ever prepared shrimp!!

Ingredients:

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil (I used sesame oil)
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

Directions:

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.

Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Place shrimp on lettuce and top with scallions.


xoxo,
Mrs. J

Confetti Frittata

Meatless Monday: Confetti Frittata
Every month I get the Rachel Ray food magazine. Honestly, I don't care much for her shows but I do love her food! Every issue I have come across I have used more than five recipes in each one. No I'm not getting paid by Rachel Ray to say this it's the truth, although if she wanted to donate something who am I to say no ;) Anyways the latest issue had a recipe for Broccoli Rabe Frittata with a Fennel Salad.
http://www.rachaelraymag.com/recipe/broccoli-rabe-frittata-with-fennel-salad/
I had just got some fresh broccoli and also I had fennel. It was my first time trying fennel and it was okay but I wouldn't eat often. It taste like licorice. On my first attempt I followed the recipe fairly close, replacing the broccoli rabe with broccoli florets, taking out the potato and adding a sweet potato.
All in all it was delicious and C loved it!! A frittata is good warm or cold and great very any meal. I made a frittata tonight as well, this time I skipped the fennel salad and added purple cauliflower. It was very delicious! We love eggs around here and this is a good way to get our protein since no meat is in this meal.

The below recipe is Rachel Ray's. I adjusted it for my own tastes as you should as well! Don't be afraid to try something new and fresh!

ingredients
1/2 small lemon, zested and juiced
5 tablespoons EVOO
Salt and pepper
1 large bulb fennel, sliced, plus 1 tbsp chopped fronds
1 1 pound bunch broccoli rabe, cut into 1/2-inch pieces
1 pound yukon gold potatoes, thinly sliced
4 scallions, thinly sliced
2 ounces pecorino-romano, grated
10 eggs, lightly beaten

directions
Preheat the broiler. In a large bowl, whisk together 1 tbsp. lemon juice, the lemon zest, 1 tbsp. EVOO, salt and pepper. Toss with the fennel and fronds. Set aside.

In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Stir in the broccoli rabe with 1/4 cup water; season with salt and pepper. Cover and cook until the stems are crisp-tender, about 3 minutes. Drain and transfer to a plate.

Add the remaining 3 tbsp. EVOO to the skillet and heat over medium-high heat. Add the potatoes; season with salt and pepper. Cook, turning occasionally, until tender, about 8 minutes. Add the scallions and broccoli rabe; cook for 2 minutes.

Stir half of the cheese into the eggs; season with salt and pepper. Pour evenly over the vegetables. Cook until set around the edges of the pan but still jiggly in the center, about 5 minutes. Sprinkle with the remaining cheese. I cook this frittata in an electric skillet so I put the lid on and let it set until the eggs are cooked all the way and the cheese is all melted.

Serve the frittata with the fennel salad.


I love shopping at the farmers market! There are so many varieties of fruits and vegetables! I try to get one new thing every time I go, that way I can enjoy new flavors! If you are interested in shopping at a farmers market but don't know where to go leave me a comment.

xoxo,
Mrs. J


ps. I am blogging from my phone so no professional food pics just some iPhone shots! Sorry maybe during the summer when I have more time! Thanks for reading :)

Tilapia in the Crockpot?!

Yes!! You better believe it. I just so happen to love Stephanie's blog, http://crockpot365.blogspot.com.
If you want a slow cooker recipe this is the place to look. I had some frozen tilapia and I wanted to make a quick dinner without slaving in the kitchen or going to the store for. I luckily had everything on hand. I asked Mr. J to choose between this recipe
http://crockpot365.blogspot.com/2010/07/orange-honey-tilapia-slow-cooker-recipe.html?m=1
and the other tilapia recipe Stephanie has. He choose the Orange Honey Tilapia. I was kind of skeptic about it, I mean fish, honey and oranges? But oh my this was delicious!! I also made some rice noodles with a mandarin orange chili sauce. The fresh cilantro and the spicy chili sauce made the dish a perfect balance. This meal was very healthy and only took about 20 minutes to put together. Looking at the directions it looks much more time consuming than it is. I just want to make it simple as possible for you to understand.

Ingredients
6 tilapia filets (frozen is just fine)
3 tablespoons balsamic vinegar
1 1/2 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
aluminum foil
salt and pepper to taste at the table
1 cup cooked Asian Rice stick (pasta)
2 tablespoons fresh lemon juice
2 teaspoons red chili paste
1 small can mandarin oranges, drained and chopped
1 tablespoon chopped fresh cilantro leaves

Directions.
Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top.

Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, to have one fish fillet per packet for serving, divide the sauce and the oranges. Put on the lid. Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste with some salt and pepper at the table.

After the fish is done turn off slow cooker and prepare the noodles and sauce. Cook noodles according to package instructions. You can use any noodle you want i just wanted a light pasta and I love incorporating Asian noodles. In a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Pour sauce over noodles.

Serve together and enjoy. This dish is light and fresh, with just a hint of sweetness and a little spice! Even the the hubby liked it. I could tell he didn't love it but his plate was clean so it wasn't that bad. 

xoxo,
Mrs. J

Fresh produce is the best fast food!

Ok so let's be honest 2012 was a fail for me in the blogging world! I just haven't had the time. I am working with a friend and plan on making some big changes on here. My goal is to be more food oriented. I want to help those that need an extra boost in the kitchen. Becoming a mother changes you in so many ways, you're always looking for ways to keep your baby healthy. It is very unsettling to me at the amount of mothers who regularly have their child eat out because they don't know how to throw together a quick meal. Fresh fruit and veggies can be fast food too!! You just have to learn to try new things.

I once saw a comment on Facebook from a girl who said she would never try a blood orange, because it has the word blood in it. I was so flabbergasted by this comment, knowing she is a mother I would expect her to be on board with anything fresh for her child. Then once she was educated in what it actually was she said she might try it.

Basically is what I'm saying is never be afraid to try a fruit or veggie because it could be something delicious! Also never tell your kiddo it's gross because you are the parent and that will say the same. Instead let them form their own opinion. Another thing that really drives me crazy is parents buying jarred baby food! Why why why?! It's looks gross, it's flavorless, if you wouldn't eat it then don't give it to your baby!!

Ahhh, ok off my soapbox but really it's simple y'all! I am no perfect parent nor do I pretend to be. My kid has eaten it before but too many make it a habit. Let's make a better life for our children through food. Remember they are our future!! Ps. I'm sure I will get some negative nancy comments about how there is nothing wrong with fast food and jarred baby food and you know what? You just keep thinking that :) Can not wait to get back to blogging this year guys!! I've missed you much!!!

xoxo,
Mrs. J