Pineapple Corn & Avocado Relish

As promised I will let you in on my Tequila and Lime Grilled Shrimp taco from the other night. I just love me some tacos! This relish I created was simple and delicious. It paired perfectly with a dollop of sour cream, a tortilla and the grilled shrimp. It was really a perfect healthy summer meal- that I will be eating again as leftovers for lunch today. Gotta love leftovers!! 

Pineapple Corn and Avocado Relish

Fridge:

1 1/2 cups pineapple, diced small

2 tbs cilantro, minced

Counter:

Juice of 1/2 lime

2 avocados, seeded and flesh diced small

Corn, cut off of 2 ears of cooked corn*

Pantry: 

1/4 tsp of salt

Few cracks of pepper

Few drops of hot sauce (optional

Tools:

Large mixing bowl

Mixing spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

I first added the avocado to the bowl and added the lime juice to slow down the browning process. Then I added the rest of the ingredients to the mixing bowl and mixed gently. This will keep in the fridge for a few days. 

*To quickly cook the corn on the cob. I microwave each cob for 3 minutes- still in their husks and once microwaved I cut the bottom end off and push the corn out of the husk. Microwaving helps eliminate all the messiness of the corn silk. It's just an easy and quick way to cook corn. But cook the corn however you feel comfortable! 

This relish would be great with grilled chicken, fish, pork chops, as a salad topper- it's very versatile and healthy! You can't go wrong with that. Xo

Tequila and Lime Grilled Shrimp

Do you ever go through phases where you just crave one thing constantly? And no it's not called pregnancy. For the past month or so I crave and think about shrimp a lot. Like too much. But I've especially been wanting to try these margarita-esque grilled shrimp for a while. On top of the fact that it was National Tequila Day last week- why not add a little kick to your marinade? Plus the alcohol in the tequila cooks off so it's completely safe for kids to eat- just ask my seven-year-old niece- she devoured them! 

So last night I finally got the chance to make these. I ate them taco-style but I'll blog about that one later. Today is just for highlighting this delicious simple grilled shrimp. 

Tequila and Lime Grilled Shrimp

Fridge: 

1 lb of peeled, deveined shrimp, whatever size you prefer 

2 tbs cilantro, minced 

Counter:

2 garlic cloves, minced

Juice of 2 1/2 limes 

1/4 cup tequila 

Pantry: 

3 tbs olive oil 

1 tsp cumin 

1/4 tsp salt

1/4 tsp black pepper 

Tools:

Grill

Mixing bowl

Whisk

Gallon ziplock bag 

Tongs 

In the bowl, whisk together all the ingredients minus the shrimp. Place the shrimp in the ziplock bag and pour the marinade over it. Put the ziplock bag in the fridge and marinate for 2-4 hours. 

Preheat your grill on medium to high heat. Remove the shrimp from the marinade and place on the hot grill. Grill the shrimp for 1 to 1 1/2 minutes per side, using tongs to flip them over. You don't want the shrimp to curl up tight- just a loose curled tail (see photo above). 

Eat this shrimp as is- or better yet check back tomorrow for our delicious tequila and lime shrimp tacos with a pineapple, corn and avocado relish!! Pura vida. Xo

Roasted Red Pepper and Scallion Dip

It's always nice to have a quick dip to throw together when a party appetizer is calling your name. This dip takes about 3 minutes of measuring time and quick rough chopping. And a minute of blending and you're done. It's tasty and also provides a great after school snack for the kiddies. Plus it helps me eat more veggies! 

Roasted Red Pepper and Scallion Dip

Fridge: 

4 oz cream cheese (low fat if you prefer)

1/2 cup plain Greek yogurt

4 tablespoons sour cream 

4 tablespoons of mayo

4 individual stalks of scallions- ends cut off and roughly chopped 

2 tablespoons of cilantro minced 

Counter:

Juice of 1/2 a lime 

1/2 garlic clove minced 

Pantry:

1 large roasted red pepper- about 3/4 to almost a cup if you're chopping and measuring. 

1/4 tsp of salt

1/4 tsp of hot sauce (optional)- I use siracha 

Tools:

Blender or food processor

Measuring cups/spoons

Cutting board

Chopping knife 

Toss all the ingredients into the blender and process until smooth. This can keep for up to 5 days in the fridge.

I like to serve mine with chilled zucchini and squash slices and whatever other vegetables I have lying around. If you're taking this to a party- it's best to keep the cut vegetables in iced water in a ziplock baggie to keep them crisp. 

This dip also works great with grilled chicken, in tacos, with fish sticks and really anything you want to dip things in- try it out and enjoy!! Xo

Tomato and Feta Orzo Salad

This salad is so simple and a great addition to meals. I love it in the summer time! Easy, quick and delicious. It's also a great dish to bring to a picnic or potluck. I make a big amount and snack on it all week! 

Tomato and Feta Orzo Salad

Fridge:

3/4 cup of crumbled feta

2 handfuls of baby arugula 

Counter:

1 pint of grape tomatoes, halved

1 jar of sundried tomatoes in oil, julienned

Juice of 1 lemon  

Pantry:

1 lb box orzo 

2 tablespoons olive oil 

1 tsp salt

1 tsp black pepper 

Tools:

Pot of boiling, salted water

Sieve 

Large mixing bowl

Small mixing bowl

Whisk or fork 

Wooden spoon

Measuring cups/spoons

Cutting board

Chopping knife 

Pour the box of orzo into the boiling salted water. Boil for 8-10 minutes until Al dente. Drain and cool. I was impatient so I cooled mine under cold water. Normally with pasta- this is a no-no bc the starch on the pasta helps dressing/sauces stick. But with this salad- I always do it bc I usually want to eat it right away. 

Add the cooled orzo to the large mixing bowl with the arugula, feta, sundried and grape tomatoes and sprinkle with 1/2 tsp of salt and 1/2 tsp of black pepper. 

In the small mixing bowl add the lemon juice, olive oil and remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Whisk together and pour over the salad. Mix dressing into the salad and enjoy! 

I polished off my kale and corn quiche with this salad yesterday. It was de-li-cous!! This really is a great and super easy recipe to have in your back pocket. Hope you love it as much as I do! Xo

Simple BBQ Sauce

Summer is for BBQ sauce. Well for grilling really- but have you tried to grill and watch a 14-month old? I don't know if that's actually possible. 

This simple BBQ sauce recipe is my base recipe for all my BBQ sauce recipes. I use it for a marinade, to sauce up my grilled meats, for pulled pork sandwiches, for my tex-mex tacos- for whatever! You can use this base recipe and cook it with fruit to make fruit BBQ sauces. It's very versatile. 

This week I used this recipe as a marinade and to bake the kids chicken tenders in. I would have grilled the chicken but revert back to my first paragraph- not possible to grill and make sure the baby isn't diving off the couch head first. 

BBQ Sauce

Fridge:

3/4 cup ketchup 

3 tbs maple syrup

Counter:

Juice of 1/2 lemon 

1 garlic clove minced

Pantry:

2 tsp Wostershire sauce 

4 tbs brown sugar 

1/4 cup apple cider vinegar (you can substitute white vinegar)

Pinch of red pepper flakes 

1/4 tsp salt

1/4 tsp black pepper 

Tools:

Mixing bowl

Whisk 

Add all the ingredients to the bowl and whisk together. This can keep in the fridge for a week. For a thicker sauce you can simmer this on low for 5-10 minutes until your desired thickness. 

I poured this over 1.5 lbs of chicken tenders and marinated it in the fridge for 2 hours. I poured the marinade and chicken into a casserole dish and added 1/2 of a medium yellow onion sliced. I covered the dish with aluminum foil and baked for 20 minutes covered at 350. I removed foil and cooked for another 15 minutes uncovered. 

The kids loved it!! See below: it wasn't possible for Charlie to stuff more chicken in his mouth and yes I take his shirt off for messy food.

Carrot and Banana Blender Muffins

If at ever possible- I like to keep things simple. Life is complicated enough- why add to it, right?? 

These muffins are made in the blender, leaving little dishes and clean up. It's baking at it's best and easiest. If I can bake them- the queen of no measuring- then you can definitely make them! 

It was six minutes of measuring, two minutes of blending and wiping down the edges and 20-24 minutes of baking. Delicious muffins done!! 

Carrot and Banana Blender Muffins

Fridge:

1/4 cup of milk

2 eggs 

1 cup of carrots (I used the mini carrots in the bag and kept them whole and filled the cup up)

Counter:

3 overripe bananas

Pantry:

1 3/4 cup ap flour

2 tsp baking soda 

1/4 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

1/2 cup canola oil or coconut oil 

Canola oil spray 

1/4 cup raisins (optional)

1/4 cup chopped walnuts (optional) 

Tools:

Blender 

Baking spatula 

Muffin tray 

Preheat oven to 350. Spray the muffin tray with canola oil to grease. 

Add all the ingredients (minus raisins and walnuts if you're using them) to the blender, making sure to put liquids on the bottom. I made the mistake of not doing this and had a lot more scraping to do. Still only took 2 minutes though! 

Blend all ingredients until a thick batter is formed. Pour into your greased muffin cups, filling 3/4 full. 

Bake for 20-24 minutes at 350. Remove from oven and allow to cool for 5 minutes before shoveling down your throat. They're that good!! 

Now how easy was that?!? Xo

Corn and Kale Quiche

I am not a fan of waste. I try to use whatever produce I have in the fridge before going out to buy more. So this morning I had an old(er) onion, kale, a few grape tomatoes and a corn on the cob. I also had a bunch of eggs and a frozen pie crust (yes I use frozen sometimes- no judgements). Why not throw a quiche together? 

And seriously quiche is an easy throw together dish. You can put whatever you feel like, some eggs and dairy- bake it and you're done. This quiche took me 15 minutes start to oven. Give it a whirl! 

Kale and Corn Quiche 

Fridge:

4 eggs 

1 cup whole milk

1 cup half n half or heavy cream

1/4 cup grated Parmesan

2 tbs cream cheese (optional) 

Couple handfuls of baby kale 

Counter:

5-6 grape tomatoes, cut in half

1/2 small red onion sliced

2 garlic cloves minced

Corn, cooked and cut off the cob

Pantry:

Pinch of nutmeg 

1 tsp of salt

1/2 tsp of black pepper

1/2 tbs olive oil 

Freezer:

1 large pie crust, par baked for 10 minutes at 350. 

Tools:

Small sauté pan

Chopping board

Chopping knife

Measuring cups/spoons

Whisk 

Mixing bowl

Baking tray 

Preheat oven to 350. I par-bake my crust for 10 minutes while I prep other ingredients. Bake the pie crust on a baking tray to make it easy to move the quiche in and out of the oven.

Heat the olive oil in the sauté pan over medium heat. Once hot, add the onions and garlic and sauté for a few minutes. Then add the corn, kale and 1/2 a tsp of salt and cook for a few more minutes. 

In the mixing bowl add the eggs, milk and half and half. Add a small pinch of nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Add the optional cream cheese and half of the Parmesan to the bowl. Whisk well. 

Once the pie crust has been removed from the oven and cooled a few minutes- add the remaining Parmesan to the bottom. Then pour the kale and corn mixture into the crust. Spread evenly. 

Pour the egg mixture into the pie crust. Add the grape tomatoes on top with the cut side up. 

Place the quiche on the baking tray into the 350 degree oven. Bake for 45 to 50 minutes. 

Remove from oven once the quiche has set and allow to cool for 15 minutes before cutting into it. I like to wait an hour until it's just above room temperature and serve with a little side salad. 

Leftovers don't get better than this!! Enjoy! Xo

Oh Monday Morning

Monday mornings require a little extra oomph. I usually wake up excited to start my week or (and more often) wanting to hit my snooze button. My cure for the weekend exhaustion is a giant cup of green tea and something amazing for breakfast. 

This breakfast taco requires a little more time but it's usually something I make when I have leftover potatoes and other dinner leftovers that I can throw into them. Tortillas are essentially the vehicle that carry leftovers into my mouth. I use them constantly. I have a minor obsession with burritos and tacos. They're just so versatile!! 

Here is my latest breakfast taco: 

Breakfast Tacos

Fridge: 

4 eggs 

1/2 tbs cilantro minced

1/4 cup shredded cheese- your choice I used sharp cheddar

8 bacon slices, cooked 

4 tsp sour cream 

Counter:

2 medium potatoes, diced and par boiled 

1/2 cup tomatoes, diced

1/4 cup onion, diced 

1 avocado, sliced

4 large tortillas 

Pantry:

1/2 tsp of paprika 

Few drops hot sauce

1 tsp salt

1/2 tsp black pepper

2 tablespoons oil

Salsa (optional) 

Tools: 

2 nonstick sauté pans

1 small mixing bowl

2 wooden spoons 

Whisk or fork 

Heat one sauté pan with 1 tablespoon of oil. Add the onions and sauté for a minute before adding the diced potatoes.  Sauté for a few more minutes, turning with a wooden spoon. Then toss in the tomatoes. Sprinkle with 1/2 tsp of salt and 1/2 tsp of paprika. Cook for another 3-5 minutes and set aside to cool. 

Heat the remaining 1 tablespoon of oil in the clean pan over medium to low heat. In the mixing bowl crack the four eggs, add the cilantro, 1/2 tsp of salt, 1/2 tsp of pepper and a few drops of hot sauce. Whisk together well. Add to the warm pan and using the wooden spoon, constantly move the eggs around until

they are just set. Turn off the heat and cook for another 30 seconds. 

Microwave the tortillas for 10-15 seconds to make them more pliable. Take one tortilla and spread 1 tsp of sour cream across the middle. Add 1/4 of the scrambled egg mixture and top of with a 1/4 of the shredded cheese. Add some of the potatoes, a couple slices of bacon and a few pieces of avocado. Continue this process with the other three tortillas.

If using salsa- add a couple spoonfuls and then wrap that tortilla up and chow down! It's delicious!! Yay Mondays!! 

Sunday Morning Waffles

I'm possibly the laziest person when it comes to Sunday. It is usually my one day of the week I don't have work, I have no errands, and I do my best to not have plans. I like to call them Pajama Sundays. It is my day of zen. And eating. 

Today I whipped up some delicious waffles. This is a recipe that is in my upcoming book- The Nanny Recipes. This recipe takes waffles a slight step further by whipping the egg whites. For busy parents- this might be super annoying- so just don't do it. But I like the lightness it adds to the waffles and if you can get the kids to whisk the egg whites for you- even better. 

Sunday Waffles

 

Fridge:

1 cup of milk

2 eggs, separated 

3 tablespoons melted butter 

Pantry: 

1 cup flour

1 tablespoon of white vinegar 

1 tablespoon of sugar

1/2 tsp of salt

1/2 tsp of baking soda

1/2 tsp of baking powder

1/2 teaspoon of vanilla extract 

1/4 cup of canola/vegetable oil

Canola oil spray 

Tools:

Waffle maker 

3 mixing bowls

Whisk

Mixing spatula 

Measuring cups/spoons

Preheat the waffle maker while making the batter. 

In the first bowl add the dry ingredients: flour, sugar, salt, baking soda, and baking powder. Mix well.

In the second bowl add the milk and white vinegar first. Allow to sit for a minute and then add the vanilla, canola oil, egg yolks, and melted butter. Mix well. 

In the third bowl whisk the egg whites until they are frothy and soft peaks form. It should take less than a minute of fast whisking. But let the kids have fun and do this job! 

Mix the dry ingredients and wet ingredients into one bowl. Then slowly fold in the egg whites. 

Spray your waffle maker with canola oil and pour in batter. Remember the batter does spread once you close the lid so don't overfill the waffle maker. I like to cook mine for 4 minutes- but all waffle makers are different so check after a couple minutes. 

Enjoy with some fresh fruit, jams, butter, syrup, confectioners sugar- whatever strikes your fancy! Just get outta bed, stay in your pajamas and make it!! Xo

Garden Veggie Pasta

I'm a total pasta junkie. No lie- I eat pasta  3 or 4 (maybe 5 or 6) times a week. I love carbs- what can I say? If you need to carb load- call me. 

And thankfully my sister has a very green thumb so I get a lot of garden fresh vegetables to toss with my carb heavy diet. And summer vegetables tossed with pasta is THE BEST! 

The simplicity of taking whatever you have in your garden and combining it with an herb and a little Parmesan and pasta water is what makes this meal. There's no stress- you don't need to measure anything. Just chop up some vegetables- whatever is lying around- and sauté it with some garlic, onion if you have it and take a ladle filled with the starchy pasta water- and you've got a meal!! Easy. I finish mine with Parmesan and I usually throw in some basil, italian parsley or even mint- and it's done. It takes 15 minutes. 5 mins to rough chop. 8 mins to sauté and 11 minutes for pasta to boil. It couldn't be more simple! 

I took garlic, red onion, zucchini, tomatoes, and basil and tossed with the pasta water. I added the al dente cooked pasta into the pan to finish cooking the pasta in the "sauce" and sprinkled on some (ok, a lot- what? I'm also a cheese junkie) Parmesan. And let me tell you- it was marvelous. 

AND better yet- the kids loved it the next day!! Yay! 

Healthy dessert?!

I'm a big fan of guilt-free (less guilty for some) desserts.

Ok really I'm a fan of any and all desserts but I feel better about eating the healthier ones. I made these super easy chocolate covered bananas with the kids a couple days ago and they've been begging me to eat them ever since. And it only takes 10 minutes to make before hitting the freezer. Gotta love it! 

Frozen Choco-nanas

Counter:

6 bananas, peeled and cut in half

Pantry: 

1 (12 oz) package of dark chocolate chips

3 teaspoons of coconut oil 

1/4 teaspoon of salt 

Tools: 

Tray that can go in the freezer (and fit)

Wax or parchment paper 

Popsicle sticks or larger toothpicks/skewers

Small casserole dish for melting chocolate 

Cover the tray with wax or parchment paper. 

Add the chocolate chips, salt and coconut oil to the small casserole dish. Microwave in 30 second increments, stirring in between, until it's fully melted. 

Push the Popsicle stick into the cut side of the banana half. And roll the banana into the melted chocolate. I use a spoon to help cover the whole banana. Once it's covered I allow it to drip for a few seconds before placing on the tray. 

I (the kids) continue with the rest of the banana halves. Once done place the entire tray into the freezer and freeze for at least 2 hours. Once frozen- pack them into a freeze lock baggie and enjoy a guilt-free dessert!! Pura vida! Xo

Kids' Fave Blueberry Muffins

I have been fortunate to nanny for many awesome families and there's a handful of things I can get every single child to eat all the time. This blueberry muffin recipe is a favorite of all kids (and grown ups too!). And it's so simple and kids love to make it with you. It's a win all around! 

Best Ever Blueberry Muffins

Fridge:

1/3 cup of milk

1 egg

1/3 cup sour cream (use more milk if you don't have this)

1 1/2 cups fresh (or frozen) blueberries 

Pantry:

2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup of white sugar

1/4 cup of brown sugar

1/3 cup of canola/vegetable oil 

1 tsp vanilla extract 

1/4 tsp cinnamon (optional) 

Tools:

2 medium mixing bowls

1 whisk

1 muffin tray, greased 

Ice cream scoop 

Optional topping:

3 tablespoons butter 

1 tablespoon flour

2 tablespoons brown sugar 

1/4 tsp cinnamon 

Mix all together until crumbly- put on top of filled muffin cups before baking. 

Preheat oven to 350. Grease your muffin tray.

In one bowl add your dry ingredients. Add flour, baking powder, salt, and both sugars. Mix well.

In the other bowl add your wet ingredients: egg, milk, canola oil, vanilla extract, and sour cream. Mix well.

Combine the two bowls and mix well. The mixture will be a thicker batter. At this point add the blueberries and mix in gently to try not to break them up too much. 

Pour into the muffin tray- fill the cups 3/4 full. Bake in the oven for 18-20 mins. Remove from the oven and cool for 10 mins before eating/serving. 

I like mine hot out of the oven with butter. Oh man- it's so good!! I also always put the optional topping when I'm making this at my restaurant- but kids don't need added sugar so when I'm nannying- I leave it off. 

Enjoy it! Pura vida! 

Upgrade: Watermelon!

Watermelon might be my favorite part of the summer months- it's right up there with sweet corn and beach weather. I try to get the most out of my favorite seasonal fruit by pretty much using it daily. These are two of my favorite uses for the delicious melon:

A super simple salad consisting of organic baby arugula, feta, red onions and watermelon slices sprinkled with chopped mint and feta. I sometimes add a balsamic glaze and a little olive oil as a dressing or I just leave it plain. It's a burst of summer in your mouth! Try it!! 

I also love to drink my watermelon. Just blending the fruit with a little ice is a perfect summer drink. But I like to take it up a notch and add mint leaves and lime juice. It's so simple yet so good!  And if it's a day that calls for a little celebration- adding a dash of rum or vodka is a fun addition!