My love for Tilapia continues...

During the summer months we live a very relaxed lifestyle.  My boys stay out until dark with their friends riding skate boards and bikes.  We usually eat dinner together as a family but during these two very lazy months we unplug and eat at our leisure.  It works for us and my older two are more than capable of making a sandwich or turkey wrap for themselves.  While they are more than fine with a turkey wrap or cereal for dinner this mamma needs some tasty nourishment.  I have discovered individually wrapped frozen Tilapia.  It defrosts in your sink in a matter of 5 minutes with a little hot water run over it.  I purchased my Tilapia with the bag marked "Best Aquaculture Practices Certified".  This insures that your fish was farmed using safe practices and was monitored by the powers that be.  I would suggest that you look for the same.

Here is what I ate yesterday and while it is super healthy...it is also super delicious!

Tomato Baked Tilapia with Brown Rice and Zucchini Saute


Tomato Baked Tilapia

4-6 oz tilapia filet
Cajun Seasoning
2-3 med cut slices of fresh tomato
2 small cloves garlic minced
Organic Olive oil spray

Set your oven to 375.

Spray your tilapia with the olive oil spray and lightly season with cajun seasoning on the top and bottom of fish.  Spread the minced garlic evenly on top of fish and then top with the tomato slices.  Spray the entire fish once again with a mist of olive oil.  Place in 375 degree oven for about 10 minutes.  Once fish it cooked it should be moist and flaky.

Zucchini Sautee'
( I shred 2 zucchini just for myself)

2 med to large zucchini washed
3 cloves garlic minced
1/2 med onion sliced thin
Organic Olive Oil Spray
Kosher salt

Use a julienne tool or food processor attachment and julienne the zuchinni.  Mince the garlic and slice the onion.  Spray a non stick pan with organic olive oil.  Saute the onion and sprinkle lightly with kosher salt.  Once the onions get a bit of browning add the garlic and if you need spray the pan again with olive oil spray.  Once the onion and garlic are browned add the julienned zucchini.  Let the zucchini cook down and get a bit of browning going on.  Season with kosher salt.

This is how I serve it:   1/2 cup brown rice.  Top with the zucchini saute and top with the roasted fish.

Enjoy!

Thai Tuna with Peppers

 

 I am on a mission to eat as clean as possible.  I admit it is kind of a pain in the rear but once you eat the food for a couple of days you really do feel the difference.  Food that is free of chemicals and additives..just food.  Nutritious, tasty food that fuels your body to work and think clearly.  I once heard a speaker talking about all of our American weight loss fades...and he said "we do have a way to lose weight...eat more vegetables."  Hmmf...makes sense.  So simple but sometimes so hard for us to do.  Here is a recipe that I came up with because of my decision to eat healthier.  I love Thai food but at this point I do not trust a restaurant not to douse my food with oil.  If you do not like pouch tuna please do not let that keep you from trying this recipe.  Once it is cooked it will not taste anything like pouch tuna.

Thai Tuna with Peppers

4 large red and yellow peppers (mixed) sliced

1/2 med red onion sliced

3 cloves fresh garlic minced

1/4 cup fresh basil or cilantro

Organic spray olive oil

1 6.4 oz package of tuna in water

3.5 tbsp hoisin sauce

1 tsp sambal chili paste( omit if you do not like spicy)

sriracha to taste

cajun seasoning to taste ( I use about 1 tbsp)

Slice the peppers in onions.  Heat your nonstick pan on medium heat and spray with the olive oil spray.  Once heated add the peppers and let them soften about 3 minutes and sprinkle with a pinch of kosher salt. Add the red onion and cook together 5 minutes.  Spray the veggies again with olive oil and add the minced garlic cook another 3-5 minutes.  Next add the tuna and break up with a spatula.  Stir in the hoisin sauce and sambal chili paste.  Season with cajun seasoning and a dash or more depending on how spicy you like it of the sriracha sauce.  Next stir in the fresh basil and or cilantro.  Let the flavors meld together for about 5 minutes or so.  Serve over brown rice and feel the health! ;)

Shrimp Tacos

When I was newly married I could not cook at all.  I could make toast, coffee and boxed brownies...that is it.  As a new bride I tried to cook my husband rice and gravy and that poor sweet man ate every scrap of it.  It was terrible...absolutely terrible.  I ventured to the bookstore and picked up a cookbook by Holly Clegg.  If you are not familiar with Holly..she is a Louisiana girl who specializes in healthy and quick meals.  One of the first recipes I cooked from her book was Shrimp Tacos with Cranberry Relish.  I followed the recipe step by step so as not not serve my husband (and myself) another horrible meal.  I have cooked this for the last twelve years and have taken some liberties with Holly's recipe.  If the idea of cranberry and shrimp scare you....please take a chance on this sweet and salty dish.  It is super healthy and super delicious!  Remember..the measurements listed are a guide line.  If you feel like you want more chili powder taste go ahead and add some more.  It is your meal...enjoy it!

Shrimp Tacos:
pam organic olive oil spray or olive oil
3 large red or yellow bell peppers, seeded and sliced
1 large red onion (use sweet onion if you prefer) sliced
5 cloves of fresh minced garlic
2 lbs medium shrimp peeled and deveined
1 tsp cumin
1 tbsp chili powder
2 cans of rotel tomatoes (use the mild if you can find them) use one drained and one not drained
1/4 shredded monterey jack cheese
1/4 fresh cilantro minced
flour tortillas

In a non stick pan spray your olive oil spray or if using olive oil pour about 1 tbsp oil in bottom of pan.  Add the bell peppers and onions.  Sprinkle the mixture with a bit of kosher salt and let them cook down about 5 minutes.  Add the garlic.  Next add the cans of rotel..remember one can drained and one full can with juices.  Add the cumin and chili powder.  Let this mixture cook for about 15-20 minutes at a medium simmer.  Season with cajun seasoning to taste.  Then add the shrimp...let the shrimp cook until pink.  You do not want to over cook the shrimp....they should only need about 7 minutes of cooking but just make sure that you watch the pot.  Once the mixture is cooked add about 1/4 cup fresh minced cilantro and 1/4 monterey

jack cheese.

Cranberry Relish:

1 can of whole berry cranberry sauce
1 fresh orange peeled and cut into cubes
1/2 red onion minced
1 small jalepeno
1 bunch of fresh cilantro minced
kosher salt

mix the cranberry sauce, oranges, red onion, jalepeno and cilantro together.  Season with kosher salt to taste.

Warm your tortillas on a flat griddle or wrap them

Shrimp Tacos with cranberry relish and guacamole

in foil and place in oven at 350 for about 10 minutes.  Add the shrimp mixture and top with cranberry relish.

Sweet and salty Ice Cream Sundae

My entire family recently went to Disney World and one of my favorite Disney snacks was the All American Sundae from the Plaza Ice Cream Shop.  I do not like desserts that are terribly sweet and this was a great mix of sweet and salty.  So great...that if my child decided to dip his spoon in my cup he may draw back a nub.  The Plaza Ice Cream shop makes their sundae with vanilla and chocolate ice cream, hot fudge, peanut butter drizzle, whipped cream and a cherry.  It is so good y'all I have seriously been thinking about it for three months now.  I took matters into my own hands and made my own version of the All American Sundae.  Oh and we eat pretty clean around my house but sometimes you just have to let loose....like with the super awesome ice cream sundae and the magic shell topping oh how I love it so!!

Ultimate Peanut Butter Sundae:

Chocolate Ice Cream

Magic Shell chocolate topping

Peanut Butter Sauce (recipe below)

Marshmallows

Whipped Cream

Cherries

Assemble and devour!

Peanut Butter Ice Cream Sauce

1/2 cup peanut butter (organic it will make you feel better)

1/2 cup karo corn syrup

1 tsp vanilla extract

1 tsp unsalted butter

pinch of kosher salt

Mix the peanut butter and corn syrup in a sauce pan on low heat until smooth and then stir in the salt, vanilla and butter.


If you are feeling lazy and do not feel like cooking peanut caramel sauce...scoop some chocolate ice cream ( rouses brand chocolate is my favorite for this sundae) and then break up a waffle cone...sprinkle over the ice cream, sprinkle of kosher salt and a splash or seven of Grand Marnier.  Boom....you have a sweet, salty and boozy sundae.

Cucumber Lemonade

Part of my new lifestyle and reaching my fitness goal means no alcohol.  I am the mother of three very active boys....meaning I usually have one glass of wine or a bourbon in the evening once they have nodded off.  Honestly the no alcohol was one of my biggest concerns....but once again I have decided not to cheat myself and go forward with this fitness lifestyle full force.  So I am drinking lots and lots of water which I like but in the afternoons I need something a little different.  I was at one point drinking Mio like it was being discontinued but then I looked on the label and saw some pretty gross ingredients listed.  I should have know...it was way too good to be true.  I should also mention that once I start a new kind of diet I am almost consumed by fear of eating or drinking the wrong thing and sabotaging my progress or potential progress.  Like if I accidentally consume a little sugar I fall back into the "old me"...that is not true of course but it rolls through my mind.  I put the fear behind me and made this lovely refreshing lemonade.  All of the goodness of water and lemon juice.  Water flushes toxins from our system and lemon juice is known for its antibacterial and antiviral properties.  Also using organic Stevia liquid is the best way to sweeten your lemonade.  Stevia is derived from a sweet leaf plant native to South America and has no calories and a zero glycemic index and is 100% natural.

Here is how to do it:

Juice 2 medium sized lemons
2 cups cold water
julienned cucumber
liquid stevia

Juice the lemons and add to the cold water.  Use the liquid stevia to sweeten.  I did not list a measurement of the stevia because we all have different sweetness levels but I add about 1.5 tablespoons.  Julienne the cucumber..once again put as much cucumber as you like.  I add about 1/3 cup to a two cup lemonade mixture.  Stir and let it sit for about five minutes and then it will be ready for you to enjoy.

I started a new gym.

  Since my third child was born I have been exercising in my living room daily.  Two years have passed and I I was ready to venture out of my home and change things up in my fitness routine.  I rejoined my local gym and the two year (who is the baby with 2 older brothers) was over stimulated by the thirty other children in the gym daycare.  Long story short...I was not able to leave him there anymore.  So I cried and pitched a little mommy fit for a day...okay maybe a week.  Then I decided to take matters into my own hands and sought out another gym way closer to my home.  I seriously checked this place out because it was close...not realizing how hard core and super awesome this place is.  Now I am doing boot camp three days a week and spinning classes three days a week.  Before you say that I am obsessed please take into account that this is my health both physically and mentally.  I need this for my sanity.  Along with the exercise schedule at this gym...there was a meal plan.  A meal plan that included me not consuming dairy, red meat and alcohol.  At All.  Sigh...I love to cook so much and I love my olive oil and bourbon.  Alas...it is time.  Time to be disciplined.  For the first week I kept the menu pretty simple...baked chicken with salad etc.. and then I decided to get creative.  Using garlic and fresh herbs provides such flavor you will not miss the fat.  Promise.  Here is a simple and quick dinner that is approved for my new lifestyle and whatever your current lifestyle is I think that you will enjoy it too.  The recipes listed below are a general guide line.  If you are using fresh ingredients it is really hard to mess this up so if you want your fish spicier add more sambal chili...sweeter add a bit more honey.  Just make sure that you taste and season your food as you go.


Mustard and Sambal roasted Tilapia
Fresh roasted Hericot Verts with Truffle Salt and lemon zest
Quick steamed spinach

Mustard and Sambal Tilapia:

3 fillets organic Tilapia (medium size)
2 tbsp dijon mustard
1 tsp sambal chili paste
1 tsp honey
3 cloves fresh garlic minced
1 tsp fresh oregano

Season the fillets with cajun seasoning ( I use zatarains) and spray the pan and the fish with Pam spray coconut oil spray.
Mix the mustard, sambal chili paste, garlic,oregano, honey and fresh oregano in bowl.  Spread over the fish and roast in over for about 15 minutes at 350 degrees.

Hericot Verts:

1 lb bag of french beans (hericot verts)
olive oil or coconut oil spray
8 cloves minced garlic
zest of one medium sized lemon
truffle salt




Rinse the beans and pat dry.  Spread out onto a large baking sheet and spray heavily with coconut or olive oil spray.  Mince about 8 cloves of garlic and add to the beans.  Roast in the oven at 375 degrees for about 20 minutes or until the beans begin to brown.  You do not want to burn these babies.

Once they are out of the oven sprinkle them with the truffle salt to taste and add the zest of one medium sized lemon.


Quick steamed spinach:

add organic baby spinach to a glass bowl...I use about 4 cups of spinach.  Set microwave to 3 minutes and you will have perfectly steamed spinach.

Check out the link below for information on the truffle salt used on the Hericot Verts

http://www.savoryspiceshop.com/spices/salttru.html

Treat yo self! It's Affogato Friday baby!!

I know everyone is so busy.  It is sometimes a chore to take a moment from our hectic lives to really enjoy and savor a moment by ourselves or just having a conversation with our kids after school.  I don't mean in passing...I mean really engaging in  a conversation no matter how crazy your kid's story becomes.  Just enjoy it. Or...you can always take a moment before they get home without any mom guilt and just do something that you want to do.  Get your nails done, or read a book.  Some days my alone time just means really appreciating that I was able to use the restroom without having to fuss or open a box of crackers (while on the toilet) for my two year old.  Anywho...I encourage you to take a moment and treat yourself.  I usually have a cup of tea during the week...but on Friday my treat day it has been all about the Affogato.  Coffee and gelato mixed together..yes please!!

This is how I roll out my Affogato.  I use my Bialetti moka Express Stove top espresso maker.  I am a purist when it comes to my coffee.  The Bialetti is where it's at in my book.  So brew up some strong hot coffee and grab your favorite mug or small bow.  Today I used the Talienti Carribean Coconut Flavor gelato.  Scoop a bit of the gelato into your cup and then pour the hot espresso right over the gelato.  I usually fill it up until it hits the mound of gelato about half way up in your cup.  You can always add a shot of amaretto or maybe some kahlua too.  Do whatever floats your boat babe..it is your moment.

 http://www.bialettishop.com/MokaExpressMain.htm

Parenting and the "F" word

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 I am the mother of three boys.  My middle son came home yesterday with some bad news from school...he has been using some spicy language.  I asked him which words he said.  He replied very quietly that he said "crap".  I am thinking is that it?  Before you get bent out of shape I do not want my 7 year old saying crap but the conversation with his teacher led me to believe that there was much more to his new found vocabulary.  He finally confessed that he had said the "B" word..you know female dog and the "F" word.  The mother of all curse words.  How could my sweet little angel be using such filth!!??? Well I suppose he may have heard it from me once or twice...I dunno...sigh.  Here comes the Parenting Hypocrisy at its finest. Son..you may not say those words.  You may not say those words fluently in sentence form until you are no longer living in my home.  Just because I say it or you may hear other adults saying it does not make it okay for you to say them.  But why??  I know it is running through his brain.  You just cannot.  Furthermore I expect you to gather a more intelligent vocabulary before to use brain cells to incorporate these words into your daily life.  That should be around the time you are 21 years old. I made him write each spicy word one hundred times each.  When I looked over to see his work...I had to leave the room because I suppose I have a sick sense of humor but the word "crap" written 100 times over and over is pretty hilarious.

Pork fried rice....leftover style.

  Utilizing the leftovers in my fridge has never been my strong point but if you have read my previous post you will know that I am turning over a new leaf.  We had Sunday dinner at my parents and they barbequed pork chops so my mother sent us home with a leftovers plate for the week.  This left me with two pork chops.  I am staring into the expanse of my refrigerator wondering what I can throw together for my gaggle of boys.  Aaah haaa...pork fried rice!  After my cooking block has been broken the menu flows and I get the idea of sweet and spicy cucumbers to go with it...yum!!  This pork fried rice rivals my favorite Thai restaurant in town...no lie y'all. 

  Now I must say that the smokieness from the bbq pork chops did add some awesome southern flavor to this dish but if you dont have them go ahead and sautee pork filets or thinly slice pork tenderloin to add to your rice.  Just do not forget to season it cher!

Pork Fried Rice with Sweet and Spicy Cucumbers

2-3 bbq pork chops
1/3 cup vegetable oil
4 eggs, lightly beaten
1 small red onion, finely diced
1 tablespoon finely diced ginger
2 tablespoon white sugar
2 tablespoon hoisin sauce
2 tablespoon light soy sauce
1 tablespoon vinegar ( I used rice wine vinegar)
1/4 teaspoon sesame oil
4 cups steamed rice
2/3 cup finely diced green onion

Remove bone from pork chops and dice up the meat.

Heat half of oil in a hot wok until surface begins to shimmer.

Pour beaten eggs into wok and leave to cook on the base of the wok.  Once eggs begin cook through go ahead and flip to continue cook other side. Carefully remove egg from wok and onto a plate lined with a paper towel to drain.  Sprinkle egg lightly with cajun seasoning or kosher salt to taste.  Set aside.


Heat remaining oil in wok and stir-fry onion and ginger for 30 seconds.

Add sugar and stir-fry for 30 seconds.  Add pork and 1 teaspoon of cajun seasoning and stir-fry for another 30 seconds.  Stir in hoisin sauce, soy sauce, vinegar and sesame oil and cook, stirring for one minute.  Toss in rice and reserved omelette and stir-fry, for another 30 seconds or until well combined and rice is heated through.  Season to taste.

Sweet and Spicy Cucumbers:

Slice a fresh cucumber

Toss cucumbers with teaspoon of sweet and spicy chili sauce and a dash of rice wine vinegar.  Serve with Pork Fried Rice.

Starting new

Hello all!

Since my last post a ton of things have changed.  I now have a new baby boy that is now five months old and I am staying home with the kids full time.  Now that my boys are getting older their appetites are getting much bigger.  So, I have decided to utilize all left overs and clear out my freezer before I make any more purchases in the meat department and I will attempt to not purchase any mixes (i.e. pancake, cakes, cookies, brownies)  When we want them I will make them from scratch.  This makes me excited and overwhelmed at the same time.  With all of this being said Sunday morning rolls around and I usually make the boys a special breakfast...which means not eating cereal in my house.  Before my new stand on the homemade frontier this would have consisted of either bisquick pancakes or a refrigerated roll of cinammon rolls.  I decided to make pancakes and much to my surprise they were so much better than the mix that I was accustomed to and just about as easy.  I even threw in a litle bit of flax meal and the boys did not notice.  Here is my fluffy pancake recipe:

Sunday Morning Pancakes:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons shortening, melted

1 teaspoon vanilla

1 tsp flax meal (optional)

Mix all ingredients together and I use a wisk to get all of the lumps out.  Heat a non stick skillet and use either butter or a non stick butter spray to coat pan...set to medium heat.  Pour in middle of pan and once the edges start to form flip and brown other side.  Serve with a pat of butter and your choice of syrup.  We like Cajun Power Blackberry syrup.  If you cant find this in your local grocery store check out the website:  C'est Bon!  .www.cajunpowersauce.com

This is our newest boy Levi Alexander....by the looks of him he will be chomping on some pancakes very soon.

Enjoy your pancakes with a cup of strong cajun coffee!

Sunday Night Dinner

Hello all!  It has been a while since I last posted a blog.  The summer time has kept me very busy.  So I'm back!  With all of the summer fun craziness we have been home on and off and havent had any time to work in our yard so Sunday Darrel and I (mostly Darrel) started cutting trees and hauling branches to the edge of the yard.  Needless to say we were both a bit sore this morning.  After a hard day in the yard the last thing that I want to do is start cooking so before I headed out to help my husband I started cooking crawfish etouffe' and it basically cooked all day.  I know most people are a little intimidated to cook stuff like etouffe' but it is really one of the easiest things to cook.  I also get tired of eating it over rice so to change things up a bit I bought some puff pastry and served the etouffe' over it.  Very rich and decadent to say the least. 

Crawfish Etouffe'

1 1/2 sticks of butter (real butter!)
2 lbs. Louisiana crawfish Tails
Guidrys onion and pepper mix (fresh)
2 cans rotel (mild)
1 can Cream of Shrimp
1 can Cream of Celery
1 28 oz Crushed Tomatoes (Cento Brand)
1 15 oz can tomato sauce (Cento Brand)

Melt the butter and then add about half of the Guidry's fresh mix container to butter and sprinkle a bit of kosher salt into onion mixture.  Let this simmer for about 5 minutes on medium heat.  You want your onions to be a golden color.

Next add the rotel and let this simmer down for about 10 minutes then add entire can of cream of shrimp, 3/4 can cream of celery,crushed tomatoes, and the can of tomato sauce.  Season with a shake or two of tony's or zatarains seasoning.  Let this cook together on medium heat for about 10 minutes and then add crawfish.  Let this cook together for about 30 minutes to let all of the flavors meld together.  Season to taste.

I buy the frozen puff pastry shells and serve the etouffe' over puff.  Ca c'est bon! 

As a side dish with the etouffe' I made creamed skillet corn with fresh thyme.  Sam calls this "Pizza Corn" I guess the thyme flavor reminds him of pizza...who knows...but it is really good!

Skillet Corn with Fresh Thyme

1 package frozen Sweet White corn ( or about 5 ears fresh)
3 tablespoons butter
1/4 cup heavy cream
2 tablespoons fresh thyme (pulled from stems)
kosher salt
1/4 tsp sugar

In a skillet melt butter and then add corn, sprinkle of kosher salt and sugar.  Let this cook for about 5 minutes.  Add the cream and fresh thyme and season to taste.  Cook together for about 10 minutes on medium heat stiring ocassionally making sure cream does not burn.

Trying to be a Skinny girl...but I really need my Margarita.

It is no secret that I love my cocktails.  Especially a cold crisp margarita on a hot day.  This is especially convinient since I live in South West Louisiana where is it hot 11 months out of the year.  So a good margarita recipe is very important.  As I get older I have become very picky about my margarita.  When ordering at a restaurant I usually ask if they use a mix and if it is I order a glass of wine instead.  Frozen and the color of a green popsicle...usually tastes just like a green popsicle.  I have also had some in a glass the size of a fish bowl that probably had 400 + calories....while it tastes awesome who wants to consume that in one drink.  I have tried the "skinnygirl" margarita and must say that it left me wanting to make my own margarita....so I did.  I hope that you decide to try it out for yourself and let me know what you think.   I also listed a recipe for what I call the Cajun Margarita because it is sweetened with Steens Syrup which is made in Abbeville, LA and I must say it makes a delicious drink.

Hilary's Version of the Skinny Marg

1 shot of Jose Cuervo Silver
juice of half of lemon
1 teaspoon agave nectar
Diet 7 up

Pour tequila into low ball glass.  Add agave nectar and lemon juice and stir.  Top off with diet 7 up and lots of ice. 


Cajun Margarita

1 shot of Jose Cuervo Silver
Juice of half of lemon
1 teaspoon of Steens Cane Syrup
Diet 7 up

Pour tequila in low ball glass.  Add Steens Syrup and lemon juice, stir.  Top off with diet 7 up and lots of ice.  Enjoy!

Crock Pot Love

As a busy mom I am always in search of a great crock pot recipe.  Being a tried and true cajun lady I just cant get over some of the bad crock pot recipes that are out there.  One pot wonders with greyish colored meat and no seasoning or recipes that are laden with fat and processed cheese(which I am sure is delicious).  I am really trying to keep my family healthy and teach our boys about good food.  But, crock pot gods give me some healthy and awesome crock recipes so I dont have to slump over my stove after a hard day of work and baseball games.  Low and behold....while in the grocery check out land I glance over and see a copy of Cooking Light magazine featuring what you may ask...crock pot awesomness!!!  Before you judge me and my love for the crock pot I would much rather cook in a more sophisticated vessel but please...during the school and work week my crock pot is a saviour!  It saves my family from endless fast food(ugh) and ham sandwiches.  Okay, I am over defending my love for my friend C.P.

  So I found a recipe for Slow Simmered Meat Sauce.  Hmmm...spaghetti is great during the week and I am always on the lookout for a great sauce.  So I decided to give it a try.  Ya'll!  This is seriously the best meat sauce that I have ever had..homemade or in a restaurant.  Absolutely delicous and healthy with a sauce that incooperates carrots which blended into the red sauce (my children are absolutely awesome and spotting a rogue vegetable in their plate)..they didnt even notice...score!

I got a hankering for a ceasar salad and decided to make my own...my 7 year old ate the entire plate of salad!  I always put salad and vegetables in their plates regardless of what it is and ask them to try it (no pressure)..they might be surprised.  Most of the time they love them..and this was no exception.

We ate our dinner on our back patio enjoying our food and our wonderful spring weather.  It was heavenly...right up until our two boys finished their dinner..got up from the table and played on the swing set and between the two of them said the word "fart" at least 50 times.  At least I have my wine.

Slow Simmered Meat Sauce
adapted just a bit from Cooking LIght Magazine

1 tablespoon olive oil
2 cups chopped onion
1 cup chopped carrot
6 garlic cloves, minced
2 (4 oz) links of italian sausage (casings removed)
1 lb. ground sirloin
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon kosher salt
1/2 crushed red pepper
1 (28 oz) crushed tomatoes, undrained
1 16 oz can tomato sauce
1 tablespoon fresh oregano...do yourself a favor and use fresh!
16 oz whole wheat spaghetti noodles
fresh torn basil
fresh parmigiano-reggiano cheese

note** I used Cento brand tomato sauce and crushed tomatoes


1. Heat a large skillet over medium high heat.  Add oil to pan; swirl to coat.  Add onion and carrot to pan; saute 5 min.  Add garlic; saute 1 min, stirring constantly.  Place vegetable mixture in 6 quart slow cooker.  Add sausage and Beef to skillet(season beef with zattarains), stirring to crumble.  Remove beef mixture from skillet using slotted spoon.  Add beef mixture to slow cooker and the next 6 ingredients (through oregano) into slow cooker.  Season with a shake or two of Zattarains seasoning and sprinkle with kosher salt. Cover and cook on LOW 8 hours.  About an hour before I served I stirred in about 1 more tablespoon of oregano and check seasoning.

2. Prepare pasta.  Serve sauce with hot pasta, torn basil, and fresh parmigiano-reggiano cheese...c'est bon!



Rustic Ceasar Salad

3 cloves of garlic minced
1/3 cup olive oil
1/2 cup fresh parmesean cheese
1 teaspoon worcestershire sauce
1 or 2 shakes of Tobasco sauce ( or 8 if you live in my house)
Juice of 1 lemon

Blend together in the blender and serve over Romaine hearts.  I also sprinkle a bit of kosher salt and black pepper.

Birthday Dinner

Last Christmas I decided to expand my culinary chops and made Beef Bourguignon.  My husband raved about it and has been talking about it ever since.  So his birthday rolls around in May and he wants me to cook Beef Bourguignon for his birthday dinner.  NO Problem...I tell him.  So amidst working, kids, baseball, and my dog I start cooking the afternoon before the party ( truth be told if you decide to cook this it tastes so much better after it sits overnight).

  I start chopping bacon, onions, carrots...the whole thing.  My house smells like a bacon shop which makes Jaco(our dog) absolutely nuts!  I recieve a text from my hubs telling me baseball game at 5:30...oh man!  I totally thought the game was at 6:45!!!  Stop cooking...dress boys for baseball and head out of the door. 

  I get back to a house full of wonderful smells and finish the cooking at 10:30pm.  Did I mention how much I love my husband.

  I finish the beef bourguignon the next afternoon about one hour before the guest arrive.  I sautee fresh button mushroom and red potatoes in olive oil and butter and then add them into the rich wine stew. Divine!  Served with country bread that is slathered with olive oil broiled and then rubbed with whole garlic and sprinkled with fresh parsley.  C'est Bon Cher!

I love cooking and I especially love cooking for the people I absolutely adore.  It is funny how life changes.  No more late nights out for our birthdays.  Instead home cooked meal in our backyard surrounded by our children, family and friends.   Happy Birthday D!