Monday, March 2, 2015

Nutella Stuffed Blondies

Good afternoon foodies and friends! I know I disappeared on you all for a while, and for that, I'm sorry. Life has been unexpectedly busy. I've been busy with schooling, my son, and pretty much everything in between. I've also got an aunt coming down from Anchorage, Alaska today so we've been prepping for her arrival. In celebration, I wanted to post a scrumptiously sweet blog entry. Today, we will be making blondies.

Blondies are just like brownies, but the difference is the use of vanilla instead of cocoa, and brown sugar instead of regular white sugar. These blondies are extra special though! They will house a delightful dollop of Nutella® (pronounced Noo-tella)! Before we begin though, I ask that we all give a moment of silence for Michele Ferrero, son of Pietro Ferrero, the original creator of Nutella® . Michele recently passed away in February on Valentine's Day. Michele reinvented Nutella®, making it into the yummy spread we enjoy today. May he rest in peace.

Now, please grab your baking buddies, and I'll meet you in the kitchen!

Nutella® Stuffed Blondies
Yields 12 Servings

You will need:

  • 1 cup + 1/4 cup Nutella®
  • 10 tablespoons butter (1 stick + 2 tablespoons)
  • 2 cups dark brown sugar, packed
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Line a small baking sheet with wax paper and clear out some space in your freezer. 
  2. Measure 1 cup of Nutella®
  3. Use 2 spoons to divide the Nutella® into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. 
  4. Place the sheet in the freezer while you make the blondies.
  5. Preheat the oven to 350 degrees. 
  6. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
  7. In a small saucepan, melt the butter over medium heat. 
  8. Stir occasionally until the foam starts turning golden and the mixture smells nutty. 
  9. Remove from heat and pour immediately into a mixing bowl.
  10. Stir in the brown sugar and cream cheese. 
  11. Beat for about 2 minutes, until slightly fluffy.
  12. Add the vanilla, then the eggs. 
  13. Beat well, scraping the sides.
  14. Add the 2 cups of flour but don't mix it in. 
  15. Use a small spoon to stir the baking soda and salt into the flour, then mix the flour into the batter. 
  16. Stir until just combined.
  17. Add the 1/4 cup Nutella® and swirl it with a rubber spatula. 
  18. Don't stir it in all the way, leave some streaks. 
  19. Pour into the prepared 2-quart pan, spreading to the edges.
  20. Remove the Nutella® from the freezer. 
  21. Use your fingers to push each dollop of Nutella® into the dough. 
  22. Distribute them evenly. 
  23. Smooth the dough over the Nutella® with a spatula.
  24. Bake for 27 to 30 minutes, until golden brown on top. 
  25. Cool completely. 
  26. Lift the parchment paper out of the pan and cut into bars.
  27. Enjoy!

Thank you for joining me tonight! I'll be back as soon as possible, or once I get some down time. Have a great night, and happy blogging to you all!


Monday, February 16, 2015

Salmon, Bacon, and Guacamole Wraps

Good morning foodies and friends! Today is a pretty busy day for me. It's my Mother's birthday, so time is slim. I've got two cakes to make, errands to run, and a baby to take care of. Today's entry is a simple recipe that you can take on the run if prepared ahead. We will be making wraps! I love the simplicity of wraps. You throw things inside, wrap, and go. This recipe will take you about 30 minutes total, but as I stated before, you can make this ahead if you are crunched on time.

The salmon can be kept separately from other ingredients in the fridge for approximately 5 to 6 days after cooking in a tightly sealed container. If you would prefer to freeze it after cooking (for whatever reason), it will last for 6 to 9 months, also in an appropriately sealed, freezer-safe container. Any how, I'm ready to share this delicious recipe. I'll meet you in the kitchen! Let's go!

Salmon, Bacon, and Guacamole Wraps
Yields 4 Servings

You will need:

  • 1 pound salmon fillet
  • 2 tablespoons white or red onion, minced
  • 1 tablespoon jalapeño pepper, seeded and minced
  • 1 small clove garlic, minced
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 large ripe avocado
  • 1.5 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt or more to taste
  • 4 slices thick cut bacon, cooked and drained
  • Baby spinach leaves
  • 4 fajita-size flour tortillas


  1. Preheat oven to 350 degrees. 
  2. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. 
  3. Roast salmon in oven for 15 to 20 minutes or until salmon is cooked through. 
  4. Let cool slightly.
  5. Meanwhile, prepare the guacamole. 
  6. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. 
  7. Cut the avocado in half lengthwise around the pit. 
  8. Twist the avocado halves in opposite directions and pull the halves apart. 
  9. Scoop out the avocado pulp with a spoon and add to the onion mixture. 
  10. Add lime juice and salt. 
  11. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. 
  12. Taste and season with additional lime juice or salt as needed. 
  13. Set aside.
  14. To assemble the wraps, warm tortillas in microwave for 60 to 90 seconds so they are soft enough to roll. 
  15. Spread guacamole down the center of each tortilla. 
  16. Top with large chunks of the cooked salmon, one slice of bacon, and some spinach leaves. 
  17. Roll up each tortilla and serve.
  18. Enjoy!

Thank you for joining me today. If you have any questions or concerns about food handling, storage, or general questions about this recipe, please feel free to comment below and I will do my best to answer in a timely manner. Have a great day and I'll see y'all soon with another recipe! Happy blogging!


Tuesday, February 10, 2015

A Day of Romance - Valentine's Day Special

Good evening bloggers and friends. For those of you who know me closely should know by now that I am the female version of Scrooge on Valentine's Day. It's not because I'm alone, or because I am cheap and don't want to celebrate. I'm just one of those people who disagrees with what Valentine's Day is all about. As much as I abhor this holiday, I refuse to let my feelings get in the way of sharing delicious recipes.

Today's post is specifically for those lovers out there who are celebrating this year. We will have 2 recipes to make, one for breakfast and one for dinner. Please go out and share the love, these recipes, and the holiday with those near and dear to you! Enjoy!

Lazy Strawberry Cinnamon Rolls
Yields 12 Rolls

You will need:

  • 1 pack frozen puff pastry, thawed
  • 2 tablespoons melted butter
  • 1 cup strawberry jam
  • 2 to 3 cups strawberries, sliced thinly
  • 1 teaspoon ground cinnamon
  • 3/4 cup confectioner's sugar
  • 3 tablespoons butter, melted
  • 1.5 tablespoons milk
  • 1 teaspoon strawberry jam


  1. Preheat oven to 400 degrees.
  2. Lightly flour your surface and roll out 1 sheet of thawed puff pastry until about 1/4 inch thick.
  3. Brush puff pastry with melted butter, leaving 1-inch of space around the edges.
  4. Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
  5. Tightly but gently roll the dough up. 
  6. Use a little melted butter on the open edge of the roll to seal the seam.
  7. Using a sharp knife, slice the roll into six pieces.
  8. Place each roll inside a parchment paper lined baking dish. 
  9. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
  10. Bake the cinnamon rolls in preheated oven for 25 to 30 minutes or until golden.
  11. While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner's sugar, butter, milk and jam) until nice, smooth, and pourable. If needed, add a teaspoon more of milk until it is pourable.
  12. Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy!


Seared Scallops with Bacon Fennel Cream Sauce
Yields 4 Servings

You will need:

  • 2 dozen large scallops
  • 2 cloves garlic, finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1 cup whipping cream
  • 1/2 cup seafood or chicken stock
  • 1/4 cup white wine
  • 6 slices crisp, cooked bacon
  • 2/3 cup finely chopped fennel
  • Salt and pepper to taste
  • 12 ounces freshly cooked fettuccine pasta


  1. Chop bacon into small pieces and cook until crisp in a large non stick sauté pan.
  2. Drain fat and discard.
  3. Set the bacon aside.
  4. Add the garlic and fennel to the pan. 
  5. Sauté until the fennel begins to soften, about 2 minutes or so.
  6. Add the stock and wine, then reduce the volume of the liquid to about half before adding the whipping cream.
  7. Simmer slowly for a couple of minutes, then add the bacon and season with salt and pepper.
  8. Toss the cooked pasta in the prepared sauce.
  9. In a separate heavy bottomed sauté pan, heat olive oil until very hot on medium high heat. 
  10. Lightly salt and pepper the scallops and sear them in the hot pan for only about 2 minutes per side. 
  11. Sear the scallops a few at a time and don’t crowd the pan.
  12. Serve the scallops over the fettuccine and sauce. 
  13. Garnish with chopped fennel fronds and bacon.
  14. Enjoy!

Thank you for joining me tonight! I'll see y'all again at some point this week!


Tuesday, February 3, 2015


Good evening foodies and friends! It's been a wild week. Work, school, and a teething infant have me pretty preoccupied. I honestly needed a short break, but I'm ready to return to my weekly blog entries. Tonight, we will be making a special treat that is very dear to me. It's a dessert that my big sister, Jessica, and I made quite a few times in the past.

We used to really enjoy cramming into our tiny kitchen together, sweating because of the stove being on (and our air conditioner being out), and singing as we made these deliciously wonderful treats. Yes my dears, we are making zeppole. Zeppole are deep-fried dough balls that are dusted in powdered sugar. They may be filled with custard, jelly, cannoli cream, or a butter and honey mixture. Zeppole can also be served as a savory treat, being filled with anchovies and fried in bread dough. Tonight, we will be making the sweet version, so grab those aprons and I'll meet you in the kitchen!

Yields 4 to 6 Servings

You will need:

  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • Olive oil, for frying


  1. Cut open the vanilla bean lengthwise. 
  2. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. 
  3. Scrape vanilla bean seeds into a small bowl. 
  4. Add the 1/2 cup sugar and cinnamon and stir to combine; set aside.
  5. In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. 
  6. Bring to a boil. 
  7. Take pan off the heat and stir in the flour. 
  8. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. 
  9. Transfer the flour mixture to a medium bowl. 
  10. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. 
  11. Beat until smooth. 
  12. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. 
  13. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees.
  14. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. 
  15. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. 
  16. Drain on paper towels. 
  17. Toss with cinnamon-sugar. 
  18. Serve immediately.

I hope you all have a great evening, and I'll be back this weekend with another recipe or two. Stay tuned, and I hope to see all of you again! Good night!


Sunday, January 25, 2015

Liebster Award Nomination

Foodies and Friends,

I've been humbly nominated for a Liebster Award. This would be the second time I've been nominated, the first being back in 2012. I want to extend a very special THANK YOU to  Elle from Elle oh Elle for the nomination.

This award goes to bloggers with less than 200 followers, and the nominations come from bloggers just like you! In order to accept the award, you must answer 11 questions and then nominate 10 more blogs. Share the love, and again, I thank you for this nomination!

  • How long have you been blogging? 
I have been blogging since 2011. It's my passion, and I hope to continue on for many years to come!

  • What is your favorite topic to blog about?

Well, considering that my blog is all about recipe, I would have to say food!

  • What is your favorite thing to do?

I love reading, writing fiction stories, playing with my 7 month old son, and working. 

  • One article of clothing you couldn't live without?

I could not live without my scarves. Most are handmade from my darling older sister, while others were gifted to me from dear friends for the holidays.

  • If you had one call in jail who would it be to?

Well, I'd hope that I wouldn't spend any time in jail, but if I was and had to make one call, it would be to my husband.

  • Least favorite food?

Lima beans... Or maybe mushrooms. I'm sure they're tied in my book.

  • Favorite season?

Winter! I love bundling up and wearing lots of layers and the scarves I listed above.

  • Cats or Dogs?

Both. I don't discriminate against animals.

  • Where do you hope your blog will be in a year?

Honestly, I hope my blog will have more followers, as well as some form of recognition out there in the universe! 

  • Where is your favorite place to write?

I love writing at the dining room table. It's the perfect height for my short stature so I'm not hunched over like Quasimodo.

  • If you could travel anywhere where would you go?

I would go all over. I have wanderlust. I love traveling, but if I had to choose, I would choose Italy!



The Abbotts - The Abbott Adventures

The Hugies - The Hugie Happenings


11 Questions:

  • How long have you been a blogger?
  • If you could choose 1 post from your blog to brag about, which would it be? (Feel free to link it)
  • What is your favorite season, and why?
  • What influenced your decision to start blogging?
  • What is the first thing you think of when you wake up in the morning?
  • Is the glass half-empty or half-full?
  • Have you ever won a trophy?
  • Do you have a favorite food?
  • If you could have any job/career, what would you choose?
  • Name something you're proud of. Why?
  • What is your favorite thing about your blog?

Now go nominate some other wonderful blogs! Love to you all, and happy blogging!


Spicy Chicken Empanadas

Good evening foodies! It's been a very long week chock full of homework, errands, and anxiety. Nothing calms my anxiety more than comfort food, and honestly, there's nothing more comforting than Mexican food. I personally feel that empanadas are a perfect comfort food. They are little folded and stuffed pastries. They are usually fried, but they could also be baked. There are far too many variations to list (almost every country has their own variation), but today we will be sticking with a traditional Mexican variation. I'm eager to share this recipe with y'all, so grab your aprons and vamonos a la cocina!

Empanada Dough

You will need:

  • 2 cups all purpose flour
  • 1 stick of unsalted butter, frozen, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 to 5 tablespoons milk
  • 1 egg, lightly whisked

  1. Combine the flour, baking powder and salt. 
  2. In a food processor pulse the flour with the cold butter until you get a crumbly mixture. 
  3. Transfer to a bowl. 
  4. Add the egg and milk and knead in to form a sort of dough. 
  5. Dump the dough onto a lightly floured surface and bring together into a ball. 
  6. Pat into a circle of 1-inch thickness, wrap and refrigerate for at least 30 minutes.


Spicy Chicken Empanadas
Yields 15

You will need:

  • 1 onion, diced fine
  • 2 cloves of garlic, minced
  • 2 cups cooked chicken, shredded
  • 2 chipotle peppers in adobo sauce, minced + 1 tablespoon adobo sauce
  • 1 teaspoon cumin powder
  • 1 egg separated
  • 1/4 cup grated cheese
  • 2 to 3 tablespoons chopped coriander
  • 2 tablespoons oil
  • salt and pepper to taste
  • Empanada Dough

  1. Heat the oil in a heavy bottomed pan. 
  2. Saute the onions and garlic until translucent. 
  3. Add the chicken, chopped peppers, adobo sauce and cumin and toss to coat. 
  4. Cook for a few minutes. If it gets too dry, add water to get the right consistency. 
  5. Remove from heat and cool to room temperature. 
  6. Mix the cheese and coriander into the chicken mixture.
  7. Remove the dough from the fridge and roll out to 1/8 inch thickness. 
  8. Cut out 4-inch rounds. 
  9. Place about a tablespoon of the filling a bit off center and spread to the edges leaving a 1/4-inch border. 
  10. Brush the border with egg whites. 
  11. Fold the dough over the filling and press the edges to seal. 
  12. You can use a fork to make groove marks on the edges.
  13. Freeze the filled empanadas for 10 to 15 minutes. 
  14. Preheat oven to 400 degrees and baked the empanadas for 20 to 25 minutes until golden brown and flaky. 
  15. Cool for just a few minutes and serve immediately.

Thank you  for joining me this week! I'll be back as soon as I can with another delicious recipe. Have a great week, and happy blogging to you all!


Saturday, January 17, 2015

Coconut Chicken Tenders and Lemon Herb Roasted Potatoes

Good evening foodies and friends! Tonight, we will be making a complete dinner -- Yes, a complete dinner, sides and all. When I saw these recipes, I instantly thought of my baby sister, and the young woman I work for. Both of these lovely ladies enjoy coconut, probably more than I even know about. I really love coconut as well, so this dinner just kind of fell together. Now if you were to go ask anyone who knows me, I'm a meat and potatoes kinda gal. I'm of Irish descent, so it's second nature to me to have these things in my life. Before we begin, I must preface by stating that you should probably start with the potatoes before the chicken. They take a bit longer to cook than the chicken, but to each their own. I hope you all enjoy this meal, and I will meet you in the kitchen!

Lemon Herb Roasted Potatoes
Yields 4 to 6 Servings

You will need:

  • 6 to 8 large sized russet potatoes, peeled and cut into 2-inch chunks
  • Juice of one lemon
  • 1/4 to 1/3 cup olive oil 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1.5 tablespoons dried oregano, thyme and rosemary
  • 1 whole garlic bulb broken into 4 pieces


  1. Parboil the potatoes in salted water for about 3 to 4 minutes, no longer.
  2. Meanwhile in a 375 degree oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. 
  3. After parboiling, drain the potatoes and let them stand for 5 minutes. 
  4. Toss the potatoes with the lemon juice.
  5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. 
  7. Roast the potatoes for about 60 to 75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
  8. Serve and enjoy!


Coconut Chicken Tenders
Yields 6 Servings

You will need:

  • 1 cup vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1.5 cups Original Bisquick™ mix
  • 1 cup shredded sweetened coconut
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Season chicken with salt and pepper, to taste.
  3. In a large bowl, whisk together eggs, soy sauce, Sriracha, garlic powder, ginger and 2 tablespoons water. 
  4. In another large bowl, combine Bisquick mix and coconut.
  5. Working one at a time, dip chicken into egg mixture, then dredge in Bisquick mixture, pressing to coat.
  6. Working in batches, add chicken to the skillet, 3 or 4 at a time. 
  7. Cook until evenly golden and crispy, about 3 to 4 minutes on each side. 
  8. Transfer to a paper towel-lined plate.
  9. Serve immediately, garnished with cilantro.
  10. Enjoy!

I apologize for the long wait for this post. It's been one crazy week to say the least! I assure you that I will do my best to be back sometime this week, so stay tuned. I hope y'all have a great weekend, and I'll see you all soon. Happy blogging, and I'll catch you on the flip side.


Monday, January 12, 2015

Sushi Sushi Sushi!

Good evening my food loving blog readers! Tonight we will be making a few of my favorite type of sushi. Lately I've been in the biggest sushi mood ever. The last time I had sushi cravings like this, I was pregnant with my son. Trust me, I'm not pregnant. I just REALLY love sushi! I was explaining to my family the other night that I could eat sushi every day, all year long. I'm not joking either. It's only appropriate that I share my love with all of you. Go grab your aprons, a sushi rolling mat, and your patience! I'll meet you in the kitchen!

Sushi Rice

You will need:

  • 3 cups sushi rice (It should say "sushi rice" right on the bag)
  • 3 cups water
  • ¼ cup Japanese rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

  1. Place the rice into a mixing bowl and cover with cool water. 
  2. Swirl the rice in the water with your hand, pour off and repeat 2 to 3 times or until the water is clear. 
  3. Rinse a few more times. 
  4. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. 
  5. After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.
  6. If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. 
  7. Turn off heat and let rice rest, covered, for 15 additional minutes.
  8. While rice is cooking, prepare the vinegar mixture. 
  9. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. 
  10. Heat mixture just until the sugar dissolves (do not let it boil). 
  11. Remove from heat and let cool to room temperature.
  12. When the rice is done cooking, gently spread out the rice over a cookie sheet. 
  13. Evenly distribute the cooled vinegar mixture over the rice. 
  14. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. 
  15. To speed things up, fan the rice each time you turn it over. 
  16. When rice has cooled to room temperature, it is ready to use for sushi rolls.


Shrimp Tempura Godzilla Rolls
Yields 5 Pieces

You will need:

  • Sushi Rice
  • Nori (dry roasted seaweed), 1 sheet
  • 2 to 3 pieces shrimp tempura (prepared)
  • 2 slices avocado
  • 3 to 4 teaspoons cream cheese
  • ½ cup flour
  • tempura batter
  • oil for frying
  • Spicy mayo (see recipe below)

  1. Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you.
  2. Cover the bamboo with plastic wrap. 
  3. Put a sheet of dried seaweed on top of the mat, shiny side down. 
  4. Spread sushi rice on top of the seaweed and press firmly.
  5. Turn the sushi layer over so that the seaweed is on top. 
  6. Place shrimp tempura, avocado and cream cheese lengthwise on the seaweed. 
  7. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT).
  8. Press the bamboo mat firmly with hands, then remove the rolled sushi.
  9. Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350 degrees) for about 3 minutes or until batter turns crispy and golden brown. 
  10. Remove from oil and let cool for a few minutes.
  11. With a VERY sharp knife, cut the sushi roll into 4 to 5 pieces. 
  12. Top with spicy mayo.

To Make the Spicy Mayo:

  • ½ cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 dash sesame oil

  1. Stir ingredients together until well mixed. 
  2. Enjoy!


California Crab Rolls
Serves 5 to 6

You will need:

  • 4 cups sushi rice
  • 1 package nori
  • 1 medium avocado, sliced length-wise
  • 1 medium cucumber, sliced length-wise
  • 1 cup crabmeat or deli crab salad
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 medium bowl of water 
  • 1 bottle furikake (seaweed rice sprinkler)
  • 2 tablespoons red pickles ginger (for garnish)
  • 4 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup water
  • 1 pinch salt

  1. Make the rice (See recipe Above).
  2. Cover the bamboo mat in plastic wrap.
  3. Cut a piece of Nori in half
  4. Cut up some avocado, cucumber and cream cheese.
  5. Place the ½ nori sheet at the end of the mat (toward you).
  6. Spread a small handful of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.
  7. Shake on some furikake or sesame seeds.
  8. Flip the whole thing over (yes it's sticky enough that it's possible).
  9. Place one slice avocado, cucumber, crab meat, and mayonnaise or cream cheese (thin slice) along the middle of the roll.
  10. Roll gently with even pressure. 
  11. Cut roll in half.
  12. Align the 2 halves and cut twice into 6 even pieces.
  13. Arrange the sushi on a platter and serve. 

Thank you for joining me tonight! I'll be back soon with more recipes. I can't guarantee what day that will be (this week is super busy for me), but I'll definitely be back sometime this week. Stay tuned, and I'll catch you on the flip side!


Thursday, January 8, 2015

Slow Cooker Chili

Good evening my foodie loving followers! Welcome to another delicious entry to The Tasteful Texan. As the name states, I reside in Texas. Southern Texas to be exact. San Antonio to get even more specific. We normally don't have very cold winters, but this year is proving different. We've been facing frigid 30 degree weather, which for us Southerners is like living in Alaska... I also work out in the country where it gets even colder! I must be insane, right? Kind of, but then again, I was born in Alaska so I'm sure I can cope better than natural born Texans.

Anyway, the frosty weather prompted me to decide on this recipe. I love coming home to my apartment smelling like delicious, hot dinner. Yes folks, we are whipping out our crock pots! I love recipes like this. I enjoy letting my food cook itself while I shuffle off to frozen-land. I'm really excited about this recipe because who can say no to chili? I can think of no one. Now grab those crock pots and I'll meet you in the kitchen! Allons-y! (That's French for "Let's go!")

Slow Cooker Chili
Yields 6 Servings

You will need:

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup water or beef broth
  • 2 tablespoons chili powder
  • 2.5 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed


  1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. 
  2. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. 
  3. Pour onions into a 6 or 7 quart slow cooker.
  4. Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned. 
  5. Drain most of fat from beef, leaving about 2 tablespoons in with the beef. 
  6. Pour browned beef into slow cooker.
  7. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. 
  8. Stir mixture, cover with lid and cook on low heat for 5 to 6 hours.
  9. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes. 
  10. Serve warm with desired toppings. 
  11. Enjoy!

Thank you for joining me tonight. Stay warm where ever you are in the world. I'll be back soon, so stay tuned to see what we have in store for you! Happy blogging and I'll catch you on the flip side.


Wednesday, January 7, 2015

Oatmeal Cream Pies

Good evening my lovelies! It's been a long couple of days. Yesterday while at work, our tire blew in the middle of two major highways. It was slightly scary because San Antonio drivers are awful at driving... I'm not joking either. The horrible day seemed to drag on... We got out of work late, which was fine. We love where we work! That wasn't the other horrible part. When I got home, I was dog tired, about to post a blog entry and BOOM! My internet decided to go out on me. I was super bummed, but I'm back with the recipe I was going to share initially. Now, after many attempts at trying to breach my own blog, I present to y'all:

Oatmeal Cream Pies
Yields 14 Pies

You will need:

For the Cookies:

  • 1.25 cups unsalted butter, softened to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon dark molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups uncooked quick-cooking oats (NOT whole-rolled oats)

For the Cream Filling: 

  • 3/4 cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1.5 teaspoons vanilla extract
  • pinch of salt, as needed


  1. For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. 
  2. Add egg, vanilla, and molasses, scraping down the sides as needed. 
  3. Set aside.
  4. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. 
  5. Whisk it all around. 
  6. Add the quick oats and combine.
  7. With the mixer running on low, slowly add the dry ingredients to wet ingredients. 
  8. Preheat oven to 375 degrees. 
  9. Line a large cookie sheet with parchment paper or nonstick baking mat. 
  10. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. 
  11. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
  12. Bake for 10 minutes, until cookies are lightly golden around the edges. 
  13. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  14. For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. 
  15. Add the powdered sugar and mix on medium speed for 1 to 2 minutes. 
  16. Pour in heavy cream and vanilla extract. 
  17. Mix on high for 3 to 4 minutes until fluffy. 
  18. Taste and add a pinch or two of salt, as needed. 
  19. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
  20. Enjoy!

Okay ladies and gentlemen, provided my internet connection decides to stay up, I should be back fairly soon. I am thinking about posting another entry tomorrow due to the fact that I'm feeling a little behind because of all of the delays I've encountered lately, so stay tuned. I'll see y'all soon, and happy blogging to all!


Saturday, January 3, 2015

Easy Beef Enchiladas

Good evening foodies and friends! I'm a tad bit late with this entry, but that's okay. This entry was inspired by my trip to my In-Law's tonight. We had a late Christmas/New Years gathering. My sister and brother-in-law came into town from Dallas/Fort Worth. It was a great gathering. Anyway, it seemed like the theme for tonight's dinner was Mexican food. If you know me, you would know that I'm a huge Mexican and Chinese food fanatic. We had something called a Mexican bake as well as white sauce enchiladas, and the latter is the true inspiration for tonight's entry:

Easy Beef Enchiladas
Yields 6 Servings

You will need:

  • 1 pound lean ground beef
  • 1.5 cups diced onion
  • 1.5 cups finely diced zucchini
  • 12 corn tortillas, heated or fried in oil to soften
  • 2.5 cups enchilada sauce, canned or homemade
  • 3 cups cheddar-jack shredded cheese
  • Serve with: shredded lettuce, avocado, cilantro, sour cream


  1. Preheat oven to 350 degrees. 
  2. Spray a 9x13-inch pan with nonstick spray.
  3. Heat oil in a large skillet. 
  4. Add ground beef, brown, and drain the grease.
  5. Move meat into a bowl.
  6. Return pan to medium heat and add onion and zucchini. 
  7. Saute until just softened, 3 to 4 minutes. 
  8. Remove the vegetables from the pan and add to the meat mixture; set aside.
  9. Add 1/2 cup of sauce to the prepared pan. 
  10. Spread it around so it coats the entire bottom of the pan.
  11. Assemble the enchiladas: Place tortilla on a work surface. 
  12. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. 
  13. Sprinkle 2 Tablespoons of cheese on top of the meat. 
  14. Drizzle 1 Tablespoon of sauce on top. 
  15. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. 
  16. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. 
  17. Place the tortillas side-by-side in the pan.
  18. Pour remaining enchilada sauce over the top of the stuffed enchiladas. 
  19. Cover the dish with foil and bake for 30 minutes.
  20. Remove pan from the oven and take off the foil. 
  21. Sprinkle remaining cheese on top; return to the oven and let the cheese melt, about 5 minutes.
  22. Serve immediately with desired condiments.

Thank you for joining me tonight. I'll be back soon with a recipe of some sort, but until then, have a safe and warm night. I'll catch y'all on the flip side. Happy blogging!


Thursday, January 1, 2015

Sweet Potato Bacon Breakfast Skillet

Good evening my foodie friends! I decided to take the holiday off yesterday, for obvious reasons. It was my son's first New Year's and I wanted to spend it with him. My niece and nephew were over as well. It was a very packed house! I'm not quite sure the kids realized that it was a holiday, but they had a blast anyway.

When we woke up this morning, we were super hungry. If I had time, I would have made this meal to ring in the New Year. I think this is a great breakfast to enjoy on the weekends, or if you want it any other time. It's hearty and warm. It will leave you feeling full and happy. I've made a version of this before and I highly recommend letting your taste buds revel in delight! Now, grab those aprons and I'll meet you in the kitchen. Oh, and don't forget to grab your cast iron skillet!

Sweet Potato Bacon Breakfast Skillet
Yields 4 Servings

You will need:

  • 12 ounces of bacon, cut into 1-inch pieces
  • Additional bacon fat, lard, ghee, or coconut oil
  • 5 cups diced sweet potatoes
  • 4 cups diced zucchini
  • 1 cup chopped onion
  • 1 red bell pepper, chopped
  • 6 large eggs
  • Black pepper to taste


  1. In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp.
  2. Use a slotted spoon to remove the cooked bacon from the pan. 
  3. Set aside. 
  4. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. 
  5. If your bacon didn't render this much fat, add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
  6. Preheat oven to 400 degrees.
  7. Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. 
  8. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown. 
  9. Stir and cook until the cubes just start to soften.
  10. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. 
  11. Cook until the vegetables are just starting to soften.
  12. Stir in bacon pieces. 
  13. Remove from heat.
  14. Make 6 wells in the potato and veggie mixture; break one egg into each well.
  15. Place skillet in the oven and bake for 9 to 14 minutes, or until the eggs are set. 
  16. Serve immediately.

So, I'll be back soon. I'm going to use the new year as an excuse to start spacing out my posts a little bit. It's beginning to get a bit harder to take time daily to post new blog entries. I am by no means neglecting y'all. I'm just taking a bit more time to focus on studies and my family. I'll be back either tomorrow or the day after, so stay tuned for a delicious entry coming your way! Have a great night and I'll be back soon!