You can always make SOMETHING out of NOTHING

Scott and I have officially made the transition from poor college kids to poor adult people, so food shopping every week isn't always in the cards. Sometimes, we have to make do with what's in the house, and sometimes, those turn out to be the best recipes.

Last week, Scott had a plethora of random vegetables in the fridge; along with some chicken breasts, salsa and brown rice. We decided to go south of the border on this one, and make taco-less tacos. 

Two years ago, if you would have asked me to cook without a recipe...forget it! Cooking in general was out of the question. Now, Scott and I are cooking together and creating recipes like real chefs. If I can do it, you surely can! Here is what you'll need to make our taco-less tacos:

• 4 chicken breasts
• 1/2 cup salsa
• s/p to taste
• Italian seasoning to taste
• hot sauce
• 1/2 cup mushrooms
• 1/2 of an onion
• 1/2 of a jalapeno
• 1/2 of a red paper
• 1 cup brown rice
• chili powder
• red pepper flake
• onion powder
• garlic powder
• sour cream
• cheddar cheese

So that looks like a lot, but trust me, it's mainly spices that Scott just had laying around the house. Here are the easy steps:

1. Start cooking the brown rice. I know the kind we use takes about 45-50 minutes.Season the cooking water with chili powder, red pepper flake, onion and garlic powder.  Meanwhile, cut the chicken breast into about 1/2 inch diagonal strips. Season the chicken with salt, pepper, and Italian seasoning. (those are always my three go-to spices). 

2. In a sauce pan, set to medium high heat, get some oil going, and throw in the chicken. In another sauce pan, also set to medium high heat, thrown in all the vegetables and start sweating them down. (yes, vegetables sweat too). Season with s&p, and Italian seasoning. 

3. When the chicken is cooked through and there is no more pink, add the salsa and reduce it down for about 5 minutes, and then you're done!

4. Now you can use the rice as a bed for the chicken. Place the veggies on top of the chicken, and garnish with your favorite hot sauce, sour cream and cheddar cheese. You don't have to add all that, but that is what Scott and I like on our tacos. Make this recipe your own, and just have fun with it!

What toppings do you like to put on your taco? 

The Perfect Party Plate

I came across this recipe pretty much by accident. It was Valentine's Day, and I wanted to surprise Scott with a simple appetizer before we decided to make dinner for each other, later that evening. I was perusing through Pinterest, as I usually do when I'm looking for inspiration, when I came across this little gem. I read over the recipe and thought that I could simplify it so basically anyone could prepare it with little ingredients, and very little effort. 

If I ever throw a dinner party, or a trendy tapas party, I'm totally breaking out this recipe! For my version of the recipe, here is what you'll need:

• 28 Ritz crackers (I used the wheat, generic Publix brand)
• 1 small tub of chive flavored cream cheese
• 4 or 5 slices of cooked ham
• 4 or 5 slices of roasted red peppers, chopped (I used Mancini's brand that come in a jar)
• parsley

1. Lay the Ritz crackers out on a cutting board, platter, or on whatever surface you are going to present them on. 

2. Spread a dime-sized dollop of cream cheese over the unsalted side of the cracker.

3. Cut up the thin sliced, deli ham into squares, or you can just tear it into pieces like I did. (it was much easier that way, and it looked more rustic). Place ham on top of cream cheese.

4. Cut up the roasted red peppers into squares, so they fit nicely on top of the ham.

5. Sprinkle each cracker with some parsley for garnish, and Voila! There you have it.

It's really as simple as that. It was the perfect party snack, and Scott gobbled them up. I was really surprised how tasty they were for such a small bite. 

What is your favorite appetizer or tapas plate to entertain with?

Stuffed Peppers...Just like Momma used to make!

This recipe is one of my favorites, because Scott and I were totally spontaneous and did not, I repeat, DID NOT use a recipe. I come from an Italian background, and growing up, my mother made stuffed peppers from time to time. The recipe was always in my family, so I admit, I was a little scared when Scott asked me if we could make them on our own. I didn't want to disgrace this Italian tradition, and I was thoroughly convinced that they would not come out as delicious as my mother's. So, I did some research on Food Network's website, and away I went!

Scott and I made totally different peppers, but the experience was very interactive, creative and fun. For the life of me, I can't remember what he put in his peppers, but I will do my best to recollect my thoughts from several Thursdays back for what I put in mine. (It was probably a silly idea to not write down the recipe.) Scott went the Asian route on his peppers, but I stuck to my Italian roots, and here is what you will need:

• 2 green bell peppers
• 1/2 package of ground turkey
• 1 small can of tomato sauce
• 1 zucchini, chopped 
• 1/4 cup of shitake mushrooms
• 1/4 cup onion, chopped
• a couple dashes of worcestershire sauce
• a handful of mozzarella cheese
• 1/2 cup rice
• s/p to taste

1. Boil the rice according to the package.

2. In a large saucepan, on medium high heat, cook meat until there is no pink left. Add in all the vegetables, the tomato sauce, seasoning and cheese. Cook until the vegetables have softened. Add in rice when it's finished.

3. While you are cooking the mixture, cut the tops off the peppers and take out all the insides. Boil the peppers for two minutes so they soften slightly. 

4. Take the peppers out of the water with tongs. Pour the meat and vegetable mixture into each pepper, but be careful handling the peppers, because they will be hot. 

5. Sprinkle some more mozzarella cheese over each pepper and bake at 350 for 25 minutes. If you have any left over sauce, save it for another occasion, or baste it over the peppers. 

I was really surprised as to how well these peppers came out...and not to mention, quite proud! My mom puts ground beef in her recipe, but I gave turkey a shot. What do you stuff your peppers with? Do you have a traditional recipe that has been passed down in your family?

Wok Seared Wild Salmon with Asparagus and Mushrooms

It's been quite some time since I've documented my culinary adventures, and there are still so many to catch up on! It's been a busy time for me, and having a busted lap top doesn't help too much either. I've graduated from college since my last post, and my job has been keeping me quite busy. I vowed to stay current with this Blog though, and I won't let you down friends!

As I mentioned, there are many recipes that need to be transcribed on to this Blog, but I really want to post my latest replication from the Thursday night that just passed. My mom just received a Weight Watchers book from a friend, and I found a very enticing salmon stir fry recipe that I wanted to give a go ahead. I was so pleased with the Mongolian beef that I tried out a few months ago, that I figured I could conquer this recipe too! I changed a few things from the Weight Watchers recipe, so here is what you will need:

• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp flour
• 1 pound wild salmon ( I used farmed)
• 1/8 tsp salt
• 2 tsp veg oil
• 1 pound trimmed, cut asparagus
• 1/4 cup mushrooms
• 2 tsp minced, peeled, fresh ginger
• 1 cup, cooked brown rice

1. Prepare the rice according to the package. This will take the longest time. While you start the rice, prepare and cut the asparagus into 2 inch cuts. Also rinse and cut the salmon into 1 inch cubes.

2. Whisk together vinegar, soy sauce, honey and flour in a bowl until smooth. (I also added a spoonful of Ken's Sesame Dressing here as well).

3. Heat wok over high heat. Add the oil and the salmon. Cook for 3 minutes. (Be careful because the oil is very hot and will splash!) Once salmon is cooked, transfer to a plate, and add the ginger, mushrooms and asparagus.

4. Place the salmon back in the wok. Add the vinegar mixture, and stir for an extra minute until the sauce is thick. 

This recipe is so easy a caveman can do it! I was so pleased with the way it came out, and Scott couldn't get enough. Try it out, and I hope you enjoy it as much as we did! 

What is your favorite protein to cook a stir fry with?