Pizzadillas


Open Face PizzadillaI got this idea from Pinterest, of course!  My schedule is completely wacko this semester, and I’m taking advantage of any quick meal that I can make.  Yesterday, I wasn’t really hungry and the fiancee was, so I made something that he declared “tastes just like a pizza but in a tortilla!”  He was so amazed that these were so goods, and they are actually easy enough that he could make them (he ate 4).  And, if you’ve got little ones, I’m sure they would love these!

Pizzadillas

Ingredients

Whole-wheat tortillas (or regular)
Pepperoni
Half-skim Shredded Mozzarella Cheese (or any good melting cheese)741876DD-C417-4F17-B9B5-2D9AEFFB6A64-1907-0000009886257333
Italian Seasoning
Tomato sauce (or marinara)
Butter

1. Preheat a shallow pan over medium heat.
2. Spread butter on one side of the tortilla, just like you would do a piece of toast.
3. Place the buttered side down in the heated pan, and add cheese, pepperoni, sauce, and Italian Seasoning to one side.
4. Fold the other side up, to look like a quesadilla.  Cook until one side browns, and then flip.  Cook until that side browns.

You could just dip these in a tomato sauce, instead of putting it inside…it does make it quite messy.  But delicious nonetheless.  I think next time, I will just dip it in the tomato sauce.

Fitness isn’t like a desktop. There aren’t shortcuts.


of-course-it-is-hardEveryday when I get to work, I open up my MSN homepage to check our company e-mail and I always glance through the popular topics that they have.  Something about video of fireworks in backwards time, asking a Tiger to get off your furniture (no really, here is the link), and then a link for 14 Shape-Up Shortcuts.

You know what?  I get it.  People don’t want to work towards their goals.  They become unmotivated, tired, busy, lazy, etc.  But, let’s just be flat out honest – they don’t make their health a priority.  If there is anything in life that should be a #1 priority, it should be your health; because, guess what?  There are no “do-overs” with your body.  You abuse it and you don’t get that time back.  BUT, it isn’t too late.  It is never too late to start making healthy choices, but I’m here to break your heart…you didn’t get there overnight, so you aren’t going to get that beach body overnight.  I’m gonna pause here for the shock and awe to set in.

Yes, it is brutally honest.  But, it is just that – Honest.  There are no shortcuts.  Your body isn’t like the desktop on your computer, there are no shortcuts.  Period.  If you want to be healthy, it is something you have to work with 24 hours a day, 7 days a week, 365 days a year.  You have to make conscious effort to eat right, exercise, and put down the third doughnut.  Your body is a accumulation of everything you’ve ever ate, and it is going to take time for that to change.

I understand that these headlines (because it is plural, it is everywhere – magazines, radio commercials, TV commercials, internet) are more to drag people in, and a lot of these articles actually have good stuff – but, your whole lifestyle has to change.  There aren’t shortcuts.  You can’t just swear off McDonald’s french fries and expect that to be the shortcut to becoming skinny.  You have to change everything about your life!

Don’t get me wrong, I’m not perfect and I’ve still got a heck of a long way to go, but if it were easy then everyone would be healthy and fit.  You need to make the conscious decision to change your life.  There aren’t any shortcuts.

Now, quit reading my blog for a second, go take your dog for a walk, play catch with your kids, go running, do jumping jacks, run around your house, I don’t care!  Do something.  You deserve it.

Round 1 with my George Foreman Grill!!


1_georgeforemanYes, I’m very aware, I’m completely outdated.  I’m almost 21 years old, and I’ve been cooking since I was 14 and never once have I ever used a George Foreman.  The George Foreman was released two years after my birth year (1994), and I think the only person that I know that owns one is my Nana.  Actually, to be quite frank, I’ve laughed at the idea of using or owning a George Foreman.  My thoughts have always been ” if I want to grill something, I will fire up the grill.”  Well, here’s the thing…grills are kind of a pain in the butt…they take so much clean up, they take time to warm up, if it is raining outside you can’t really use it, and the list goes on and on.  But, with the George Foreman there is EASY clean up, can be used 365 days a year, and there is hardly any warm up time.  I’m really glad that I received this grill as a present this Christmas, because it will be used frequently.

For my first round with the George Foreman Grill, I kind of took on the unexpected.  All of the recipes that I found online, and all the uses of the George Foreman were for chicken, hamburgers, vegetables, salmon – but, not many for tilapia (and as I’ve told you before, tilapia is the perfect starter fish for people who don’t like fish.  I promise.  It grows on you, and super healthy)!  Actually I had a hard time locating anything about cooking tilapia on the George Foreman, other than it can be done.  So either, many people don’t do this and I’m weird, many people don’t think to do this, or I’m just really bad at Google searching.

Lemon Seasoned Grilled Tilapia (on the George Foreman)

Instructions

Before cooking

Before cooking

Tilapia
Lemon pepper seasoning
Salt
EVOO
Lemon juice

1. If tilapia is frozen, while it is still in its sealed package, soak in warm water for about 30 minutes to dethaw it.
2. In a shallow bowl or plate, place tilapia so they aren’t on top of each other (however many pieces you would like to cook) and drizzle EVOO on top of the tilapia pieces.  Now season with lemon pepper seasoning, salt, and lemon juice.  Flip the tilapia over, and repeat.
3. Allow your George Foreman grill to warm up for about five minutes, and cook two pieces at a time (or however many that you can fit without crowing your grill).  Allow to cook for about 4-5 minutes, until there is no longer any pink and the sides are starting to get the “grilled marks.”

After cooking

After cooking

Enjoy!  This could easily be done on a normal grill as well!  I paired this with my Roasted Bok Choy and Roasted Garlic Italian Potatoes!  Does anyone else still use their George Foreman Grill?

Tilapia3

— I hope everyone has enjoyed this post!  If you liked it, you are more than welcome to pin the recipe and/or leave me a comment (although, you could leave a comment if you didn’t like it)! —

Garlic Italian Roasted Potatoes


iPhone 246I always tend to have too many potatoes, and need to find a way to hurry up and use them all before they sprout eyeballs.  This recipe is my go-to recipe when wanting to clean out my potato stock, because it is not only delicious but pretty much goes with anything.  I love eating mine just plain, my fiancee likes to eat them with ketchup, and my dad likes to eat it with salsa.  Whichever way you choose to enjoy this dish, it is always yummy.  I hope everyone enjoys this recipe as much as I do!

Garlic Italian Roasted Potatoes

Ingredients

2 large potatoes, or 4 small potatoes (or however many you want to use), chunked
1 onion, chunked
EVOO
4 cloves garlic, minced
Italian Seasoning
Season Salt
Non-stick cooking spray

1. Preheat oven to 400 degrees.
2. In a shallow cooking dish, spray bottom with non-stick cooking spray.
3. Combine chunked onion and potatoes and drizzle with EVOO.
4. Cover the potatoes evenly with minced garlic, and seasoning.
5. Use a spoon to mix the potatoes together to make sure that they are all evenly seasoned.
6. Cook in oven for about 40 minutes, stirring half way through.  When a fork can easily pierce the potato, it is ready.

“What-I-Want-To-Make” Wednesday


Cool Icing Trick

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I’ve attempted the swirl icing looking before on my cupcakes, and it ended up where half of them looked really awesome and half of them didn’t.  With this awesome insight from OurBestBites.com I can make all the cupcakes look beautiful!

Greek Nachos?

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This looks too good to be true.  Go here to find the recipe.

21st Birthday

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So, my 21st birthday is only a few days a way, and as corny as this might be – I’m most excited about being able to cook with wines…and this might not exactly be cooking, but it looks really awesome anyway.  They are little Chocolate Covered Strawberry Shots!

Sarcasm

how-to-handle-parking-space-hogs

This is such a funny way to handle those people who think that the whole parking lot belongs to them.  I’m sure it would give the person a nice chuckle, while getting your point across.

Let’s talk Bok Choy


bok choy 2I can almost guarantee that 95% of grocery shoppers walk by the fresh produce isle look at bok choy and think “now what in the world is that?” and keep on walking.  No worries my friends, I’ve come here to enlighten you on bok choy and all of its awesomness.  So, next time you are walking with your friend down the isle at the grocery store and they say “what in the world is that,” you can use your totally awesome new knowledge to school them on bok choy.  Don’t worry, you don’t have to thank me – just be eternally grateful that you stumbled upon this blog post.

Bok choy is a white cabbage, mainly used in Chinese dishes (soups, stir-fries and appetizers).  Many refer to it as the Chinese cabbage or white cabbage, because it is just that…a cabbage plant, white of color, and is used in many Chinese dishes.  The bottom part of the cabbage resembles celery, and the leaves look similar to Romaine lettuce.  They say it has a mildly spicy flavor, but I don’t know if I believe them.  It is full of vitamins A and C and when you are looking to buy some, you should look for one that is evenly colored, crisp leaves, and no soft baby-bok-choyspots (little brown spots on the leaves).  It has a high water content, so it will turn limp really quickly – so, most of the time it is best to add it in at the end.

If you ever wondered what that zesty crunch and flavor is in Chinese dishes (usually cut in long strings), it is non other that bok choy!  My favorite way to cook it is with celery, cut into long strings to mimic the looks of noodles and make a Chinese noodle dish!

You can go here and here to learn more about bok choy.

Now that we are done with all that bok choy info mumbo jumbo, here is a bok choy recipe!  This is so deliciously good, and you might not even realize that you are eating it in the comfort of your home – you might envision yourself in your favorite Chinese restaurant!

Velvet Chicken with Bok ChoyChinese2

Adapted from Eatingwell.com

Ingredients

2 chicken breasts, cut into thick bite size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons, rice wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
6 scallions, chopped
1 tablespoon finely chopped fresh ginger
4 cups trimmed and halved bok choy
Salt
Crushed red pepper
Water
EVOO
Rice

1. Cook rice according to directions.
2. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine vinegar, and 1/4 teaspoon salt in a medium bowl.  Stir until cornstarch is totally dissolved and no clumps are visible.  Add in the chicken, and mix until the chicken is covered.  Marinate in the fridge, uncovered, for about 30 minutes (your whole meal won’t be ruined if it isn’t that long).
3. Meanwhile, combine broth, soy sauce, 1/2 teaspoon cornstarch, and 2 tablespoons rice wine vinegar in a small bowl.
4. Bring water to a boil in a saucepan (about halfway filled with water).  Add 1 tablespoon oil and one the water is boiling, turn the heat to medium-low.  Carefully add in the chicken and gently stir so it doesn’t clump together.  Cook until the chicken is cooked through, but be careful because if you cook it too long it will become chewy.
4. Once the chicken is cooked, drain the chicken in a colander.
5. Heat a pan (or wok) on medium heat and add some EVOO.  Then add the scallions, ginger, and crushed red pepper and stir fry for about 20 seconds.  Add bok choy and salt and stir fry until it is almost crisp-tender (1 to 2 minutes).  Add the chicken and the sauce that we created earlier with broth and soy sauce (make sure to stir it up before you put it in, so it isn’t clumpy).  Cook another 2 to 3 minutes.
5. Serve on top of rice and enjoy!

Chinese1

— Hopefully you’ve enjoyed my blog post, if you have, feel free to pin this recipe and share with your friends.  Also, don’t be afraid to leave a comment – I love hearing from my readers! —

Cheese sauce without the Velveeta


VelveetaThis might not be foreign to some, but it is very foreign around these parts.  Velveeta is used for everything around here – cheese sauce, cheese dip, cheese burgers, cheese soup – if it has cheese in it, they put Velveeta in it.  One of my fiancee’s favorite dishes Steameris steamed vegetables, mashed potatoes, polska kielbasa all covered in Velveeta cheese sauce.  Well, as a matter of fact, Velveeta is kind of expensive.  Even the fake Velveeta is kind of expensive, and I really wanted to eat this dish (and I got a cool new steamer for Christmas, and I wanted to try it out). So, I found a way to use the shredded cheese I have in my fridge to make a cheese sauce.  The fiancee decided it isn’t as good as Velveeta cheese sauce, but it will do.

Cheese sauce2

Cheese Sauce without Velveeta

Ingredients

2 tablespoons butter
1/4 cup milk
1 cup shredded cheese (I used fiesta blend)

1. Melt the butter on low.  Don’t turn it up high, because that’s when cheese starts to burn (not melt).
2. Once the butter is COMPLETELY melted, add in 1/4 cup of milk.  Turn to medium heat, and bring to a boil.
3. Once the mixture has begun to boil, turn back down to low and slowly add in the cheese.  Stir constantly, until there are no longer clumps.

Serve on top of whatever your little heart desires. 🙂

Sorry the picture might make your mouth water because it looks so delicious, and I didn’t exactly explain how to make that dish.  But, cheese sauce just doesn’t look very exciting in a pan.  The dish is really easy, just some steamed vegetables, polska kielbasa cooked in some boiling water, and mashed potatoes.