Two Vegan Tacos, One Sauce

One of my goals lately has been to eat healthier. It's much easier said than done for me. I do love my pasta, cheeseburgers, fries, desserts, ice cream- pretty much everything on the non-healthy list. But I am trying- which for me means cutting back slightly but more so just having things in moderation. I am a firm believer that fad diets do not work (maybe short term but never long term) and that everything in life, except love, should be had in moderation!! 

After coming off a juice cleanse last week, I had to ease back into the heavier foods and I decided to do a little vegan cooking and eating. I made these two vegan tacos with a delicious corn and avocado sauce/salsa for both. I will say they turned out delicious and the fact that they are healthy is such a bonus!!

Tacos

Roasted Poblano, Mushroom and Tofu Taco

Fridge: 

2/3 lb or block of firm tofu, sliced in large squares 

1 tbs cilantro, minced

2 cups cremini (baby bella), sliced 

Counter:

Juice of 1/2 lime 

2 garlic cloves, minced

1/2 large yellow onion, sliced thin

Pantry:

1/4 tsp ground cumin

1/2 tsp salt

Few cracks of black pepper 

1/4 tsp of dried oregano

1 tbs olive oil plus 1 tsp 

Toasted pistachios (optional) 

Corn or flour tortillas 

Tools:

Large bowl 

Plastic wrap

1 small non stick sauté pan

1 large sauté pan 

Mixing spoon

Spatula 

Cutting board 

Chopping knife

Measuring spoons 

Preheat oven to 400 degrees and roast poblanos straight on the racks for 20-25 minutes until the skin begins to blister. Remove from the oven and place straight into a large bowl and cover with plastic wrap. Allow to steam for 5-10 minutes and then remove the poblanos and easily peel off the skin of the pepper. Throw the skin away and remove the stem and interior seeds and do the same. Julienne the remaining poblano flesh and reserve for later use. 

I took my entire 1lb of firm tofu block and sliced it into three large even squares. I put one square back into the fridge for another day and used the other two squares (2/3 lb) for the tacos. Add 1 tsp olive oil, ground cumin, minced cilantro, 1 clove of minced garlic, juice of 1/2 a lime, 1/4 tsp of salt and a few cracks of pepper to the tofu squares and allow to marinate for 5-10 minutes. 

Heat 1 tbs of olive oil in large sauté pan over medium heat. Once hot add the onion slices and sauté for a few minutes. Then add the remaining clove of minced garlic. Sauté for another minute or two and then add the mushrooms. Sauté for 3-5 minutes and then sprinkle with the remaining 1/4 tsp of salt and the dried oregano. Add the julienned roasted poblano and mix in with the mushrooms and onions. Turn off the heat but leave in the pan.

Heat the separate small nonstick sauté pan over medium heat. Once hot add the tofu slices. Cook each side for 2 minutes each and then remove to your cutting board. Slice into cubes and add the tofu cubes to the mushroom and roasted poblano pan. Mix well together and serve the filling top of your tortillas. I like to add a sprinkle of toasted pistachios to the tacos for added crunch- but that's totally up to you! 

These tacos were delicious with our avocado and corn salsa/sauce. Loved them! Now try the next tacos! 

Roasted Brussels Sprout and Carrot Taco 

Fridge:

15 Brussels sprouts, bottom stem cut off and cut in half

1 1/2 cups baby carrots, sliced in half lengthwise 

2 tbs maple syrup

Pantry: 

1/2 tsp chili powder

1/2 tsp salt 

1/2 tsp balsamic glaze 

3 tbs olive oil 

Tools:

Baking tray

Aluminum foil 

Small mixing bowl

Whisk or fork

Preheat oven to 375 and cover baking tray with aluminum foil. 

Add the Brussels sprouts and carrots to the tray. 

In the small bowl add maple syrup, chili powder, balsamic glaze, salt and olive oil. Whisk well and pour over the Brussels sprouts and carrots. Mix the sauce and vegetables well. 

Put into the oven and bake for 20-25 minutes until the vegetables are softened but not soggy. Just Al dente.

Serve with tortillas, lime and fresh tomatoes. And of course my avocado and corn salsa below!! 

Salsa

Avocado and Corn Salsa 

Fridge: 

1 ear of corn, cooked and kernels removed 

1/2 a medium ripe avocado

1 1/2 tbs cilantro, minced 

Counter:

Juice of 1/2 lime

1 small garlic clove, minced 

2/3 cup water

Pantry:

1/2 tsp hot sauce (or 1 tsp Jalapeno minced)- optional 

1/2 tsp salt 

Tools:

Blender or food processor 

Add all the ingredients to the blender and process until smooth- but still slightly chunky. 

Enjoy with tacos above or chips! It's delicous and super healthy! 

Veggie Chicken Bake

There are days when I look at the fridge and just want to clean it out- especially of all veggies that are starting to age. You know what I mean- the half onions and peppers in ziplocks? Half a zucchini because the garden produced massive ones. All those vegetables you can't find a use for. This chicken dish exists because of them. I took all my "older" veggies and tossed them together with some chicken and that jar of marinara sauce that you never finish completely- slow baked it all and it came out perfectly. An excellent fridge clean out, if I do say so myself! 

These vegetables can be subbed out for whatever you have in your fridge- it's a completely versatile recipe. If you have eggplant or green beans or carrots- whatever it is- toss it together and bake away! It's beyond simple and super delicious and healthy! You can't go wrong! 

Veggie Chicken Bake 

Fridge:

4 chicken breasts 

1 small orange pepper, diced

1 small yellow pepper, diced 

1 medium zucchini, half moon slices 

1 tbs capers, rinsed

1 tbs tomato paste

Parmesan for serving (optional) 

Freezer: 

1/2 cup corn 

Counter:

1 small yellow onion, sliced thin 

3 garlic cloves, minced

Pantry:

1 1/2 cups marinara sauce 

1 tsp dried oregano 

1/2 cup chicken stock (substitute: water) 

1/2 tsp salt plus little extra 

Few cracks black pepper 

Tools:

Large mixing bowl

Mixing spoon 

Cutting board

Chopping knife 

Measuring cups/spoons 

Casserole dish (large enough to fit 4 chicken breasts)

Aluminum foil

Preheat oven to 300 degrees.

In the mixing bowl add all the ingredients minus the chicken: Orange peppers, yellow peppers, zucchini, onions, garlic, corn, capers, tomato paste, chicken stock, oregano, marinara sauce and 1/2 tsp of salt. 

Add a sprinkle of salt and a few cracks of pepper to both sides of the chicken breasts. 

Pour 3/4 of the vegetable mixture into your casserole dish. Add the chicken breasts on top and put the remaining vegetable mix on top of the chicken. 

Cover with aluminum foil and bake in the oven for 1 hour and 30 minutes at 300 degrees. 

I served mine over linguini because pasta helps me introduce new meals to the kids (it's their favorite) but you can eat this solo, over brown or white rice, zoodles, quinoa, orzo- whatever you have laying around. It's that kinda meal!! Enjoy it! Xo

Pre-baking 

Allie loved it- which means success!!

Cheddar & Zucchini Biscuits

Icrave southern biscuits in all forms. Biscuits and gravy, chicken and biscuits, biscuits with butter, biscuits with cream and fruit- I want it all. Sadly I feel like everytime I make biscuits- it's never as good as I get in the south. But I'm ok with that because I'm not a professional pastry chef- and those delicious biscuits are what I look forward to every year when I cross into North Carolina. So rather than attempt the perfect buttermilk biscuits- I took some leftover garden zucchini and cheddar and incorporated them into biscuits. And the best part is that the kids loved it! 

Cheddar & Zucchini Biscuits 

Fridge: 

1/2 cup of cheddar cheese, shredded

3/4 cup milk 

1/4 cup butter, cold 

1 cup zucchini, grated 

3 tbs heavy cream (optional) 

Pantry: 

2 cups flour, plus extra for rolling 

3 tsp baking powder

1 tsp salt 

1 tbs sugar 

1/4 tsp ground cumin 

1/4 tsp ground ginger 

1/3 tsp ground nutmeg 

1/4 cup shortening (substitute cold butter if you don't have this) 

Tools: 

Baking tray 

Parchment paper (optional) 

Mixing bowl

Rolling pin (optional) 

Mixing spoon

Sharp long knife or cutter shape of your choice 

Pastry brush (optional) 

Preheat oven to 425. Add parchment paper for easy clean up. 

Add flour, baking powder, salt, sugar,  ground cumin, ground ginger and ground nutmeg to the bowl. Mix well. 

Add the cold butter and shortening to the bowl and using your hands, mix them into the flour mixture. Combine the ingredients until it becomes almost like wet sand texture or crumbly. 

Add the grated zucchini and cheese. Mix well and then slowly pour in the milk while mixing with a spoon. The dough will be slightly wet which is fine. 

Sprinkle some flour on a clean counter and dump the dough onto the flour. Sprinkle some more flour on top of the dough and either roll or hand pat the dough down to an inch thick. I used my hands (one less thing dirty). It required a bit of flour on my hands as well. I tried to flatten the dough into a square shape as I was going to cut the dough into square/rectangle shape. 

Once the dough was flatten, I took my long knife and cut across 3 times and down 3 times. It gave me 16 biscuits, but the outside pieces were not perfectly shaped- but my belly doesn't care about that! Use a cookie cutter, or end of a cleaned empty can to cut circular biscuits. 

Place your biscuits on the parchment paper on the tray. If you're using the heavy cream, take your pastry brush and brush the top of each biscuit. Place into the oven and bake for 14-16 minutes or until the tops are light golden. 

Enjoy them warm with butter!! Delicious! Xo

Charlie's first bite was amazing to witness!! 

Summer Corn & Salami Pesto Pizza

In case you haven't heard me say this the 47 other times- if the summer corn is still sweet and available- I'm using it. And with my leftover pesto from last week I figured I'd put it to use with some pizza dough and other ingredients I had laying around.

This recipe was inspired from one of my favorite NYC restaurants Barbuto- the chef Jonathon Waxman has an amazing causal italian cooking style but creates such memorable dishes that all I feel is real comfort and happiness there. He makes a green garlic, corn and pancetta pizza in the summer season that is beyond. And I had to make my version of it. 

Summer Corn & Salami Pesto Pizza 

Premade:

Your favorite store bought pizza dough

1/3 cup of pesto 

Fridge: 

1/2 lb taleggio, rind removed, sliced or 1 1/2 cups shredded mozzarella 

1 cooked corn on the cob, corn removed 

Dry salami, 15-20 thin slices, depending on how much you want 

Counter:

1 small onion, thinly sliced 

Pantry:

Sprinkle of salt n pepper 

2 tsp of corn meal 

1/2 tbs olive oil 

Tools: 

Sauté pan

Wooden spoon 

Spoon 

Measuring cups/spoons 

Cutting board 

Chopping knife 

Large tray or pizza stone (I used a tray with a nonstick silicone mat) 

Heat oil in your sauté pan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally with your wooden spoon to caramelize the onions. Turn off the heat once they get a golden color and set aside for the pizza. 

Preheat oven to 425.

Sprinkle the baking tray or pizza stone with the cornmeal evenly across the bottom. Stretch your pizza dough to as thin or thick as you like and then lay on top of the cornmeal sprinkled tray. 

Using the back of a spoon, spread the pesto across the entire pizza- leaving 1/2 an inch border around the entire pizza for the pizza crust. 

Take your caramelized onions and spread them across the pesto. Then sprinkle your corn kernels and salami, evenly across the dough. 

At this point add your taleggio cheese. If you're using mozzarella- sprinkle on top evenly. Be aware that taleggio cheese is an aged cheese and it has a certain tang to it. If you're making this for kids and you're unsure if they'd like taleggio- use the mozzarella. Don't waste the good cheese- eat that yourself with some vino! 

Sprinkle the pizza with a little salt and pepper and place the pizza in the oven for 15 to 17 minutes- until the cheese is bubbly and the crust is golden brown. 

This is the pizza prior to cooking

Try this pizza- it's so delicious and it's great to get away from the stereotypical pizza sometimes. Enjoy it! Xo

Pesto & Pasta

When I first started babysitting/nannying at the young age of 12, the family and kids I spent the next ten years watching were huge pasta lovers. The parents lived in Italy for four years and they brought their love of Italian food back to Connecticut. They started me on my obsessive love of pasta and definitely introduced me to pesto. The mother, Danielle, was a great cook and always made her sauces from scratch and then froze them for the kids and I. Her pesto sauce was one of my favorites! And even though I've evolved my pesto recipe over the years- I still think of her and her beautiful daughters when I make my pesto. Love you Leinroths!!

My pesto is light and so fresh. I definitely recommend doubling the recipe and freezing the leftovers. It adds such great flavors to pastas, meatballs, chicken, eggs- honestly anything!! Pesto makes the world a better place. 

Pesto

Fridge: 

1 1/2 cups basil,  packed

1/4 cup Parmesan cheese, grated

1/4 cup pine nuts 

Counter: 

3 tbs water 

1 large garlic clove, minced 

Juice of 1/2 lemon 

Pantry: 

Small pinch of red pepper flakes

1/2 cup olive oil 

Few cracks of fresh black pepper 

Salt- to taste. 

Tools: 

Blender or food processor 

Wooden spoon 

Add all the ingredients to the blender or food processor except the olive oil and salt. Turn on the machine and slowly drizzle in the olive oil. You might have to stop the machine a couple times to push down the leaves or scrape the sides. Taste the pesto and add salt if you feel it's necessary. A lot of the time the Parmesan is salty enough for it. 

Store in an air tight container- I use mason jars- in the fridge. This lasts a couple weeks in the fridge or a few months in the freezer. It's nice to freeze in an ice cube tray and just defrost a cube or two when you need it. 

Pesto Pasta with Veggies 

Premade:

1/2 cup pesto 

Fridge:

1 small yellow squash, sliced thin

2 large handfuls of baby spinach 

Counter: 

1 medium tomato, diced small

1 small yellow onion, thinly sliced

Pantry:

3/4 lb (12 oz) pasta of your choice- I used rigatoni 

1/2 tsp salt or to taste 

1/4 tsp fresh black pepper or to taste 

2 tsp olive oil

Reserve: 

1/4 cup pasta cooking water 

Tools: 

Large sauté pan

Large pot of boiling salted water 

Wooden spoon

Colander

Cutting board

Chopping knife

Measuring cups

Add the pasta to the boiling salted water. Cook for until almost al dente. Usually 8-10 minutes. Drain in the colander, making sure to reserve 1/4 cup of starchy water for the pasta sauce. 

While pasta cooks, hear the olive oil in the sauté pan over medium to high heat.

Add the onions and sauté for 3-5 minutes or until they have softened. Add the yellow squash and sauté for a minute before adding the two large handfuls of baby spinach. Pour the pasta water over the spinach to encourage cooking and add the pesto to the center of the sauté pan. Stir all the vegetables and pesto together. You can turn the heat down to medium low now. 

At this point the pasta should be ready. Pour the hot drained pasta into the sauté pan and mix well covering with the pesto and vegetables. Cook for a minute while still stirring and turn off the heat. Add the fresh tomatoes at the end and stir in. They will warm in the sauce but hold their shape. Add the salt and pepper to taste. 

Enjoy this! The kids loved it also! Allie thought the "green sauce" looked cool! Xo

National Guac Day: Corn & Pomegranate Guacamole

It was National Guacamole Day yesterday!! Olé!! Of course to honor one of my favorite dips (meals?) I had to make a delicious guacamole to inhale. This recipe adds corn and pomegranate seeds so it's a non-traditional recipe. But if you're opting for the typical guacamole- leave out the pomegranate seeds and corn and add in 3/4 cup of diced tomatoes. Easy switch! 

Corn & Pomegrante Guacamole 

Fridge:

1 cooked corn on the cob, kernels removed 

2/3 cup pomegranate seeds

2 tbs cilantro, minced 

Counter: 

4 avocados, deseeded and flesh cubed

1/2 small red onion, finely minced (about 1/3 cup) 

1 garlic clove, super minced 

Juice of 1 lime

1 1/2 tsp jalapeño, deseeded and minced 

Pantry: 

1/4 tsp cumin powder 

1 tsp salt 

Tools:

Large bowl

Mixing spoon 

Cutting board

Chopping knife

Small bowl with hot water 

Strainer

Take the minced red onions and add to the small bowl of hot water. This is to take the bite out of the onion. Soak for a few minutes and then drain in the strainer. 

Add the avocado to the bowl and pour the lime juice over it. Mix well, trying not to turn the avocados to mush. I like to keep mine chunky. 

Add the onions, cilantro, corn, pomegranate, garlic, jalapeño, cumin and salt to the avocados. Mix well and serve with your favorite tortilla chips! This makes a good party size so cut in half if it's just for a couple people. 

Grab a corona with a lime and have yourself a fiesta!! 

 

Parisian Picnic

This past weekend my good friend Catherine and I decided to soak up the last of the summer sun by having a Parisian picnic. As the writer of the awesome lifestyle blog, Chic Geek, Catherine is an amazing stylist and has impeccable taste. So we gathered her tablewares and stylish mind and my love of food and put on our version of a Parisian Picnic.

Being the cheese fiend that I am- we did a few French cheeses, salami, some crusty bread and a few other nibbles. We kept it light but with a variety of flavors. 

I get asked a lot about menu planning and how to decide what to bring or make for parties and I think whether you are a guest or a host- you have to keep it simple! 

Never overwhelm yourself with a complicated menu or something that requires you to be kitchen bound while your friends enjoy themselves. Create menus where the prep work can be done ahead of time so you can actually enjoy yourself! 

As it was Sunday and you know how I enjoy my lazy Sundays- I purchased most of the food for the picnic. I wanted a no fuss day and it came together perfectly! Sometimes it's nice just to enjoy the food- not create it. 

You can see in our photos that the picnic was simple and delicious. Grab a bottle of rosé and get outdoors next weekend!! Your wife, girlfriend, husband, boyfriend, friends- whoever, will love this picnic idea!

See Catherine's blog www.chicgeekblog.com to find out where to purchase her stylish tablewares!! 

Corn and Zucchini Fritters

I always seem to have leftover corn and zucchini at the end of the summer. Zucchini from the garden and leftover cooked corn on the cob from weekend dinners. So I decided to use them up and make some fritters. And although these are fried- you can always throw the batter in muffin trays and bake them. Fritters are really easy and are a go-to for me. If I have leftover veggies they either go into a veggie egg scramble, pasta sauce, savory muffins or fritters. All easy ways to use up leftover vegetables! 

Corn and Zucchini Fritters 

Fridge: 

2 1/2 cups zucchini, grated 

Corn, cooked and cut off 2 ears of corn

1 cup milk 

1 egg 

Pantry:

1 1/2 cups flour 

3/4 tsp cumin powder

1 tsp curry powder 

1 1/2 tsp baking powder 

1 tsp salt 

1/4 tsp black pepper 

Enough canola/vegetable oil to fill your pot 2 inches deep. 

Tools:

Large mixing bowl 

Mixing spoon 

Small pot with tall sides 

Tongs or slotted wooden spoon

1/4 cup measuring cup or ice cream scoop

Paper towel lined plate 

Heat oil over medium heat in the pot while you make the batter. 

Add the flour, curry powder, cumin, baking powder, salt and pepper. Mix well. 

Then add the milk and egg and mix well. Add the grated zucchini and corn to the batter and mix until just combined. 

Make sure the oil is hot- you can test by placing a wooden spoon handle into the middle and if bubbles from all around the handle- it's hot enough. Using the 1/4 cup measuring cup or an ice cream scoop to gently pour the batter into the pot. I could add 4 fritters at a time to my pot. Cook the fritters by turning a few times- it took about 3 minutes per batch. 

Remove to a paper towel lined plate and salt if you want. Cool for a 5 minutes before eating.

I ate mine with some Greek yogurt that I mixed with lemon juice, basil, salt and pepper. Easy dip. Charlie prefers his solo- see below. 

Simple Thai Chicken Curry

Cooking has become a lot more simple and accessible with the amount of culinary products available at the local grocery stores. And although some people see it as "cheating" or not really cooking "from scratch", I see it as a blessing. 

I remember my mother having to make thai curry paste when I as a kid. She would have to crush all the ingredients by hand and it would be extra 30 minutes plus to her cooking. And yes it was delicious and worth it but when you can buy the paste and save the time, why not? 

And if you're lucky enough to have an Asian grocery near you- you can find the good authentic stuff but otherwise in our local Stop n Shop they carry Thai Kitchen products and it's yummy and makes this meal so simple. 

Simple Thai Curry Chicken 

Fridge:

3 chicken breasts, julienned or cubed

1 small red or yellow pepper, julienned 

2 cups eggplant, small dice 

2 cups zucchini, small dice

1 1/2 cups of carrots, sliced thin 

2 tbs cilantro, minced

Counter:

3 garlic gloves, minced 

1 medium yellow onion, minced

1 medium potato, small dice

Pantry:

3 tbs thai green (or red) curry paste (small jar- by thai kitchen)

2 cans coconut milk- 1 lite, 1 regular 

1 1/2 tsp salt

1/2 tsp black pepper 

2 tsp canola oil 

1/2 tsp hot sauce (optional if you like it spicy)

Tools:

Large pot with lid

Wooden spoon

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat canola oil in the large pot over medium to high heat. Add the onions and cook for 2 minutes before adding the minced garlic. Cook for a minute or two more and then add the chicken. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook until chicken is white (not necessarily all the way through) and then add the curry paste.

Cook for a few minutes and then add the potatoes, red pepper, zucchini, carrots and eggplant. Stir for a minute to coat the vegetables in curry paste and then add the two cans of coconut milk. Stir everything and add the cilantro, and remaining salt and pepper and hot sauce if you're using. Turn heat to low and simmer for 30 minutes with lid on. Turn off heat and allow to cool for 10-15 minutes before serving. 

I like to serve mine with rice or cellophane noodles. Try it out and enjoy! Xo

Vegan Patacon Pisao

A girlfriend of mine recently asked me to post more vegan and vegetarian recipes on my blog and although I'm a super carnivore- I'm always happy to oblige my fans, I mean friends. 

I had been meaning to make patacones or fried plantains for a while now and I figured I'd take it one step further and make a vegan version of the Venezuelan street food, patacon pisao. Basically it's an open faced sandwich using fried plantains or patacones as the bread and usually it's filled with some sort of meat, beans, cheese, sauce or slaw on top. I used grilled tofu as my "meat" and topped it with a slaw, radishes, scallions and then refried beans for heartiness. I must say, that even meatless and cheeseless- this was one delicious meal. I almost ate two, but decided to not be greedy and gave my second one to my dad. He loved it! 

Vegan Patacon Pisao

Fridge:

1 package of extra firm tofu, sliced in half (see photo below) 

1/2 cup vegan mayo ( I used miso mayo)

3 scallions, chopped

1 bag of coleslaw mix (or 2 1/2 cups cabbage julienned and 1 cup of carrots julienned) 

5 small radishes, julienned 

3 tbs cilantro, minced 

Counter:

4 green plantains, peeled 

Juice of 1 lime 

2 garlic cloves, minced 

2 cups very warm water 

Optional: avocado for serving 

Pantry:

1/2 tsp siracha 

Salt pepper

1 can refried beans  

1 1/2 tsp olive oil 

1 tbs salt plus 1 tsp salt 

1/2 tsp black pepper 

Tools:

Slim but tall pot for frying plantains 

Tongs or slotted spatula for frying 

Plate lined with paper towels

Measuring cups/spoons

Cutting board

Heavy wooden cutting board or something flat and heavy to press plantain

Chopping knife

Medium bowl 

Large bowl 

Heated grill or grill pan 

Take your cilantro, garlic and 1 1/2 tsp of olive oil and sprinkle it all over the tofu. Add 1/4 tsp of salt and 1/4 tsp of black pepper to the tofu and allow to marinate while you prepare the slaw salad. I marinated mine for an hour before I started but it's not necessary. 

In a large bowl mix together the vegan mayo, siracha and lime juice. Add 3/4 tsp of salt and 1/4 tsp of black pepper. Mix well and then add the coleslaw mix, radishes, and scallions. Mix well and put in the fridge until ready to use. 

Fill your frying pot with oil and place over medium to high heat. Allow to heat for 10 minutes. 

In the medium bowl add the warm water and 1 tablespoon of salt. Mix with a spoon to dissolve the salt. Set aside near the frying pot. 

Once the oil is hot (you can test using the end of a wooden spoon- place it in the middle of the pan and if bubbles come up around it- it's hot enough)- add the whole plantains- I fried only 2 at a time because that's all my pot could fit. 

Cook for 2-3 minutes per side. Then remove from the hot oil and place on the paper towel lined plate for a minute to cool. 

Once slightly cooled- place one plantain on a cutting board and take your a heavy wooden cutting board and press on top of the plantain to flatten. Use even pressure to get the same thickness. It should be about 1/4 inch thick or thinner if you prefer.

Take the flattened plantain and place in the bowl of warm salted water. Remove quickly and place back into the heated oil for a second fry. Fry for a minute on each side before removing to the paper towel lined plate again. Continue this process with all 4 plantains. 

While the plantains fry- heat your grill and add the marinated tofu. Grill each side for 3 minutes and then remove from the grill and chop into bite sized cubes. Be gentle with the tofu- even though it's extra firm- it can fall apart easily. 

To prepare the patacon pisao- take your twice fried patacon or plantain, spread refried beans across one side. Add the grilled cilantro garlic tofu, then the slaw on top and avocado if you're using it (I forgot to add mine, oops) and some extra cilantro if you wish. Enjoy this with a cold cerveza!! Pura vida!! Xo

Pineapple Pecan Cheese Ball, what?!

I have this weird obsession with the 50s/60s food world. I think it's because most of my childhood memories came from events with food made by my grandmothers. Bring on the jello salads and casseroles!! I can totally wolf down a package of cream cheese and a jar of red pepper jelly on crackers. Seriously- I can- ask my sisters. So when I came across this recipe last week I was totally into it. I will say- it's not really healthy but it's dang good. Everything in moderation, right?? 

Plus I brought it to a BBQ on Sunday and everyone loved it! Easy to make and it pleases people- get on it. 

Pineapple Pecan Cheese Ball 

Fridge:

2 pkg cream cheese 8 oz, softened 

1/3 cup scallions minced

1/2 cup red peppers minced

Pantry: 

3/4 cup crushed pineapple, drained 

1/2 tsp Janes crazy salt

Few cracks of black pepper

1/4 cup pecans finely chopped,  plus 1 cup for covering the cheese ball 

Tools:

Mixing bowl

Wooden spoon 

Measuring cups/spoons 

Plastic wrap 

Mix everything except the extra 1 cup of pecans in the bowl. Combine well and roll into a bowl. Cover with plastic wrap and put into the fridge for at least an hour. 

Just before serving (or heading out to your party) roll in the 1 cup of finely chopped pecans and serve with some yummy crackers. I like club crackers. 

Remember- this is a party size recipe. Cut in half for a few friends. Enjoy!! Xo

Lemon "Brownies"

Have you ever thrown a party and had a bunch of lemons leftover? Or used lemons for decorations and now don't want to waste it? Well this is how these lemon "brownies" came to be. I had a bunch leftover and no use for them. That combined with my ridiculous sweet tooth and these yummy light treats came to exist.

I only make these every so often because they satisfy both my sweet and sour cravings in life which means they are gone within a day. I have zero willpower with food. 

They are really easy to make and only take a few lemons and other baking ingredients you probably already have on hand. Give them a whirl! 

Lemon "Brownies"

Fridge:

3 eggs 

3/4 cup butter, softened 

Counter:

Zest and juice of 3 lemons 

Pantry:

1 1/2 cups ap flour 

1 1/4 cups granulated sugar 

1 tsp baking powder 

1 tsp vanilla extract 

1/4 tsp salt

Tools: 

2 medium mixing bowls

Electric mixer 

9x9 greased baking dish (you can use 9x13 but they are thinner brownies) 

Preheat oven to 350. Make sure the baking dish is greased well. 

In one bowl cream together the softened butter and sugar with the electric mixer. Once creamy- add the eggs one at a time. Mixing in between. Add the vanilla extract and lemon juice and zest. Mix well. 

In the separate bowl mix together the flour, baking powder and salt. 

Slowly mix the dry ingredients into the wet ones. 

One combined, pour the batter into the greased baking dish. Place in the oven and bake 21-25 minutes until edges turn slightly golden and center is set. 

Remove from oven and allow it to cool for 10-15 minutes before serving. If you want to glaze it- see recipe below! 

Glaze:

Combine the juice of 1 lemon and enough confectioners sugar to make it a creamy white and sweet enough for your liking. It took about 1 cup for my taste and viscosity preference and I didn't use all the glaze for the brownies. I only add the glaze to some lemon brownie slices. I prefer the kids to have the treat without it. You gotta control those sugar highs!! 

Charlie loved them!! 

Corn & Leek Chowder

Corn chowder or any variety of corn soup is definitely my favorite and go-to soups. And since summer is sort of winding down and since I'm in great denial of it ending- I figured I would use some of my local Connecticut corn for yet another dish. 

And besides the pain of controlling the corn kernels flying everywhere (even in a bowl it seems to happen)- this soup is easy and delicious. Yet another simple tasty meal. And bonus: the baby loved it! 

Corn and Leek Chowder

Fridge: 

2 cups whole milk

1 cup heavy cream 

8 pieces uncooked bacon, minced roughly

2 large leeks, cleaned and diced small 

1 tsp thyme, minced (can use dried) 

1 small red pepper, deseeded and minced

Counter: 

8 ears of corn, kernels cut off the cob

1 medium yellow onion, minced 

2 garlic cloves, minced 

5 small red bliss potatoes, diced small (about 3.5 cups) 

2 cups water

Juice of 1 lemon 

Pantry:

2 cups chicken stock 

1 bay leaf 

1 1/2 tsp salt

1/2 tsp black pepper 

Tools:

Blender

Large pot with lid

Wooden spoon 

Ladle

Slotted spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat the pot over medium heat until hot. Add the minced bacon and cook until crispness of your choice. I like mine extra crispy so I cook it for a while. Using a slotted spoon, remove the bacon while keeping the rendered oil in the pot. Put the cooked bacon aside- it will be added back later. 

Add the minced onion and leeks to the bacon oil. Cool for 5 minutes while stirring occasionally and then add the minced garlic and corn kernels. Cook for another 5 minutes and add the potatoes, thyme, salt, pepper, water, bay leaf, chicken stock, milk, and heavy cream. Turn the heat to low, put on lid and simmer for 30-40 minutes. Taste for seasoning and add more salt and pepper if you like. 

At this point take a few large ladlefuls of the soup and put in the blender- around 3 cups. Process it for a minute until completely puréed. Add this back to the pot. 

Add the red pepper and bacon and cook for another 15-20 minutes on low. Squeeze the lemon juice in at the end and mix in. 

Soup is done and ready to eat! It's perfect for the cooler nights at the end of summer. Enjoy! Xo