Thursday, April 16, 2015

MVamos' Birthday Dinner, Espana Style!


This past Monday was MVamos' birthday and we celebrated with a weekend of delicious food! But the best meal I'd have to say was the meal I made for his actual birthday (the day of)! And of course I'm biased! hehe.. Anywho! For weeks I was trying to figure out what to cook him.. from Seared Ahi tuna (which I cooked days before.. stay tuned..) to something with steak... but it wasn't until the weekend before that I knew what I should make.

So one of my favorite dishes that we had in Spain last October was really simple! Huevos Rotos con Jamon! Spanish style eggs on top of potatoes and ham. This is a salty rich dish and it was absolutely yummmmmy! I also decided to make three types of Pintxos (small snacks).


So here are the three..
- Roasted Bell Peppers and Carrots with Mexican Chorizo
- Melted Cheddar Cheese with Spanish Chorizo
- Tomato with Fete Cheese and Olives

This meal was quite a success *pat myself on the back*. I chose to make this specifically because it's good (duh) and it was quite meaningful! It was our last meal in Madrid which was so far our favorite city in Spain and of course it was our first big trip together. I definitely want to make this again and I'm sure MVamos wouldn't mind. lol...

Cheers!


Friday, April 3, 2015

Baked Chicken Nuggies (nuggets).


Here's a nice healthy version of chicken nuggets! I decided not do ground/minced the chicken because I wanted it leaner because ya know.. it's healthier. Anyway, this is a very easy recipe- anyone can make this! Sorry no measurements... just eye-ball it.

Ingredients:
Chicken breast (cubed or just random chucks- see photo above)
Egg (whisked)
Flour (optional)
Chili powder
Salt
Panko bread crumbs

Directions: Mix flour (optional), chili powder, dash of salt, and panko bread crumbs in the same bowl. Take your chunk of chicken (individually) and dunk it in your bowl of whisked egg. Once chicken is covered in egg, then cover the chicken in your dry mixture form earlier. Place it on a rack and repeat. Once all your chicken has been covered- place your rack of chicken in the oven at 400 degrees and let it bake for about 12-15 minutes (depends on your chunk sizes). Serve with ketchup or whatever dip you like and enjoy!

Tip: Place rack above a baking pan just in case there are crumbs/drippings from the chicken.


Cheers!

Monday, March 30, 2015

Shakshouka!


I know, I know.. So I'm quite behind on my posts.. but in good news, March has been a fairly ambitious month of cooking! It's mainly ambitious because it's cooking with ingredients on hand- meaning kind of making stuff up, but with existing online recipes. Did I make any sense? lol...

Anyway, the above photo is a dish I made on a Sunday morning. I was doing my morning routine (fartin' around on instagram) and saw this on someone's instagram and right then and there I decided that I was going to make this, Shakshouka! So what the heck is this beautiful creation? Well.. according to Wikipedia, Shakshouka is an Arabic dish of eggs poached in a sauce of tomatoes, chili peppers, and onions along with other spices.

My version of Shakshouka was different because I actually used a cheat! So my mom gave me this giant jar of organic gourmet fancy pants tomato sauce. This sauce tasted different than your typical Prego, Ragu sauce and etc.. it tasted like fresh tomatoes that was seasoned lightly with herbs. So instead of making Shakshouka from scratch with the different spices (cumin, sweet paprika, cayenne.. since I only had one of two spices) I just used this tomato sauce as the base since it was already seasoned. With that said, you can probably do this with a can of diced tomatoes with herbs. And because I didn't have any peppers laying around, I just dashed this with maybe a teaspoon of chili powder.

This was incredibly easy to make and although I don't know what authentic Shakshouka taste like.. I did really enjoy the taste of mines and would definitely make this again.

Ingredients:
1 Can of diced tomatoes w/ herbs
2 Cloves of minced garlic
1/2 Diced onion (yellow or white)
3 Eggs
Chili pepper
Cilantro
Olive oil
Salt
Pepper

Directions: Drizzle olive oil in a pan at a medium-high heat and then throw in the minced garlic, diced onions, and add a teaspoon of chili powder. Mix until onions are transparent and soft. Add in your can of diced tomatoes w/ herbs, bring it to a simmer and then crack your eggs in! Let it cook for a few minutes and then place your pan under your broiler (couples minutes until the top looks fairly cooked). If you don't have a broiler, you can set your heat on low-medium and cover the pan so that the steam can cook the eggs.

Once the eggs have been cooked to over-easy, sprinkle some salt, pepper, and cilantro. Voila! Ready to serve! Serve this with toasted bread- I prefer French bread, but you can use any kind you like or whatever you have on hand. Oh! And this was enough for two people!

Cheers!

Tuesday, February 24, 2015

Sweet Potato Empanadas.


I love empanadas! Little dough filled with goodness! I've been wanting to make empanadas for quite some time, but I always assumed you needed a food processor.. ya know, for the pulsing. But when you think about it.. the Spaniards didn't have food processors back in the day! Anyway, I Googled for the dough recipe and went ahead on making my trial empanadas. I was only really concerned about making the dough right, I didn't really care what the filling was lol.

The ingredients for the dough were stuff I already had laying around. All you need are the following.. all purpose flour, salt, egg, chilled butter, and chilled water. I would give you the measurements, but I actually didn't measure anything.. kind of just winged it since this was only a trial. I gotta say.. it was quite a mess mixing the ingredients with my hands, but it worked! I just made enough to make six mini empanadas.

As for the filling.. since I was already in the process of making sweet potato mash for dinner, I put some aside and added cinnamon and  honey. Therefore these empanadas ended up being dessert. I had MVamos try it first since he is my guinea pig and it turned out pretty good. They were almost like a turnover since I sprinkled some granulated sugar.


They weren't perfect looking to begin with, but the end result was great!  I am very pleased on the dough and will probably make a ton of these now with a bunch of other fillings! Empanada party!

Weeeee!

Wednesday, February 18, 2015

Paninis!


MVamos and I love paninis because they just take sandwiches to a whole new level! I was in a huge panini kick in November because MVamos' birthday gift to me was an awesome panini press! I'll admit, it has been awhile since I've made paninis, but that's only because I got very lazy cleaning it.. it's a bit of a hassle. 

Anyway, I decided to have a picnic on Monday for MVamos because he did such an amazing job on Saturday's dinner- I thought I'd make paninis!

Ingredients:
French bread
Turkey deli slices
Salami
Basil pesto
4 Cheese Italian blend 
Spinach
Olive oil
Balsamic glaze (homemade, I'm fancy! lol)

Balsamic glaze: All you need is a good pan, balsamic vinegar, and sugar. Depending on how sweet you want this, it's really up to you on the amount. I believe I did one cup of balsamic vinegar and 3 tablespoons of sugar. Cook this on medium heat and let it reduce. To tell when it's done, take a spoon and dip it into the glaze and pick it up- if it coats the spoon nicely, then it's done! Store it in a container, but beware once it cools down- the glaze does harden. You can easily fix this by throwing it in the microwave for a few seconds whenever you decide to use it.

Assemble all ingredients, drizzle olive oil on the bread and then place it in the panini press! I usually have it on low heat for a few minutes so it can melt the cheese and then turn it up to high heat to get it crispy. Lastly, drizzle your balsamic glaze on top of the sandwich and viola! Fancy pants panini! Enjoy!

Cheers!

Saturday, February 14, 2015

Post Run Smoothie Bowl.



This morning I ran Torrey Pines as I had planned a few weeks ago. I'm currently training for the La Jolla Half again and aiming for a new PR. I ran 7 miles last Saturday with no problem but today was incredibly bad haha. Perhaps it was the combination of lady time (haha) ending and that it's really hot and dry out today.. but nonetheless it was disappointing.

Anyway! I wanted to treat myself to something delicious and I decided to not spend $5 bucks at Jamba Juice or Robeks.. instead I made myself a smoothie bowl from the stuff I already had at home. Typically I make a green "smoothie" and it's usually not thick as a traditional smoothie because I put a good amount of juice and water... but I've been browsing through Instagram looking at lovely smoothie bowls.. so I thought why not!

My smoothie bowl turned out great! It was quite delicious aside from the taste of the protein powder.. because typically I don't take protein powder. Anywho... I threw everything in my Nutribullet, shook it around so it blended everything and viola! A fancy schmancy smoothie bowl.

Ingredients:
Couple of frozen strawberries
Handful of frozen blueberries
Splash of almond milk
2 Tablespoons of vanilla yogurt
2 Tablespoons of grounded flaxseeds
2 Tablespoons of vanilla protein powder

Once ingredients are blended, pour it out in a bowl and top it off with nuts, fruits, whatever you like. I topped mines off with flaxseeds and slivered almonds. Be sure that your fruits are frozen so you can get that nice texture!


Cheers!