Archives for posts with tag: easy recipe

Strawberry Compote Sauce 07

I have a super yummy and easy recipe to share with you. You only need six (possibly five) ingredients, so it’s simple too.

The strawberries in my refridgerator were reaching their final days so they needed to be used. Plus, I had recently picked raspberries and those needing to be eaten. I decided to mix the two and make a compote or sauce to top my breakfast pancakes.

Strawberry Compote Sauce

Ingredients:

  • 1 lbs. Strawberries (sliced or cubed)
  • 1 cup of raspberries
  • 1 lemon (zest and juiced)
  • 1 tbsp. corn starch (optional)
  • 1/4 cup of sugar
  • 1/4 cup of water

Strawberry Compote Sauce 02

How to make the compote | sauce:

1. In a small pot over medium heat combine water, sugar and corn starch – mix until dissolved, then add the lemon zest and juice. Stir for a few minutes until you see a slight boil.

2. Add the berries and continue to stir until all ingredients come to a boil.

3. Turn the head down to low and stir. Let the berries cook for at least 10 to 15 minutes. Allow the sauce to cool for a few minutes before serving.

 

The sauce | compote can be served with pancakes, waffles, French toast, ice cream or anything your little heart desires.

Enjoy!

Strawberry Compote Sauce 03

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Roasted Tomato Salsa A

Hello! I am back after a month long hiatus, miss me? Don’t answer that!

Well, happy Cinco de Mayo weekend! Drinking a Corona and eating some nachos? Well, you know what goes well with that Corona, or Margarita, chips and salsa!

I love salsa (food not the dance) which is why I am sharing this super easy recipe.

Ingredients:

  • 4 – Tomatoes
  • 1/4 – Onion
  • 3 –  Serrano (or Jalapeno) peppers
  • 1 – Garlic clove
  • Cilantro (to taste)
  • 1/2 a Lemon (juiced)
  • Salt and Pepper to taste

How to:

To roast the veggies I used a cast iron skillet, no need for oil or butter, just plain veggies on a hot surface. Place the veggies on the skillet (you can also use a grill or an oven), turn them every so often so that each side has a little char. Tomatoes took the longest about 20 minutes or so.

Roasted Tomato Salsa 01

 

Remove veggies from the skillet after they are well roasted and let them rest for a few minutes. Once all the veggies are roasted and have great coloring (which will give flavor to the salsa), let them rest for at least 5 minutes.

Next, using your blender or food processor “shop” the onion, garlic and peppers. Once those are nice and chunky remove them and place them in a glass container. Next, do the same for the tomatoes, one by one, be sure not to over “shop” them. You do not want to end up with a tomato puree – make sure your salsa a little chunky. Once that’s done, mix them with the onion, garlic, and peppers and mix well.

Next, finely shop the cilantro and add it to the salsa. Then add the lemon juice and salt and pepper to taste.

Voila, you now have Roasted Tomato Salsa!

Roasted Tomato Salsa03

Simple! Serve this delicious salsa at your Cinco de Mayo festivities and you’ll be the talk of the party.

Enjoy,

CAT

 

BasilChicken08

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”  
―     Julia Child

Well, Julia sums it up!

Last week I had one of those “what-the-hell” kind of moments. I didn’t know what to make for dinner and all I had was four chicken breast. I wanted something with basil, so instead of making a pesto marinade and slandering on the chicken – I stuffed it!

The filling included ingredients I had in my refrigerator needing to be used such as cooked quinoa.

Ingredients for filling:

  • Basil (1 cup)
  • Spinach (1 cup)
  • Quinoa (1/2 cup)
  • Jalapeno pepper jack cheese (1/2 cup)
  • Green onions (1)
  • Garlic (2 cloves)
  • Red pepper flakes (to taste)
  • Olive oil
  • Salt (to taste)
  • Black pepper (to taste)

Directions:

Finely slice the basil, spinach and green onions. Then mince the garlic and shred the cheese. Mix all the ingredients in a bowl.

BasilChicken01

To prepare the chicken for stuffing make a slit on the thicker side of the breast creating a pocket. Next, open the pocket and stuff with the filling mixture. Stuff each breast and lay on a cookie rack lined with parchment paper. Once all the breast are stuffed, season with salt and pepper and drizzle with a little olive oil.

BasilChicken02

Once all your chicken breasts are stuffed, wrap the poultry with the parchment paper to create a large air-tight packet.

BasilChicken04

Cook for 35 to 40 minutes in a 375 degree oven.

BasilChicken03

The packet will “steam cook” the chicken which will produce juicy and tender breast. It’s tough to burn food when cooked this way. I am a big fan of this method.

Serve the breast with a side salad or veggies.

BasilChicken06

This “what-the-hell” recipe turned out to be super delicious! I just had to share it with you.

Hope you’ll enjoy it too.

Breakfast sandwich 05

I absolutely love weekends! Not because they’re a break from my Monday through Friday routine, aka work, but because… I get to eat a real breakfast! Yes, because of the food, LOL. During the workweek breakfast usually means a banana or Greek yogurt. Yeah, not super exciting, but it is convenient.

Weekends mean delicious breakfast, YAY!

I love eggs, bacon, sausage and hash browns, but in order to be semi-healthy I have to limit my intake. When I want a healthier breakfast, I’ll make myself a veggie omelette or a healthy breakfast sandwich.

Yesterday, I kicked off my weekend by attending a Yoga class at the gym. To continue on the health-kick, I made myself a yummy breakfast sandwich, which I will share the recipe with you here.

Breakfast sandwich 02

Ingredients are:

  • 2 slices of whole wheat bread
  • 2 eggs
  • a handful of spinach
  • a few lettuce leaves (which I grew in my garden)
  • 1 tomato
  • 1/2 an avocado
  • Sea salt and Black Pepper

Breakfast sandwich 03

Directions:

  1. In a small frying pan, add a little olive oil or butter, and fry your eggs.
  2. When the translucent liquid becomes white, break the yolk by poking it with your spatula.
  3. Then sprinkle a little sea salt and black pepper. Because I like some heat in my food, I also add red pepper flakes.
  4. Wait, a few more seconds and add your spinach (as seen above), flip the eggs, let it cook for a little longer until the yolks are solid.
  5. Once the yolk is fully cooked, fold eggs in half and let them rest (move your pan away from the burner) for a few seconds while preparing the bread.
  6. Take your bread slices and spread the avocado. Ripen avocado will make this process easier.
  7. Once you’ve spread the avocado on to your bread, add lettuce and tomato slices on each side.
  8. Place the eggs onto the your bread and sandwich it.

Breakfast sandwich 04

Ta da, now you have a delicious and healthy breakfast sandwich!

Breakfast sandwich 06

If you’d like to liven up your sandwich, add a layer of crispy bacon strips. Yup, bacon makes everything better… and cheese! But if you want to be healthy do without.

I promise, you will love this sandwich and enjoy it to the last bite. Don’t forget to add a little spice, it’s good for your health 🙂

Breakfast 02

P.s. that’s Tapatio sauce on my sandwich. I told you, I love me some spicy food.

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