Sunday, May 31

MUG IT: Banana Bread In a Mug

Mug cakes are the current foodie food. Easy to make, single servings, which can be produced in very little time. This one is actually not a cake, but a bread perfect for breakfast or brunch.

Full time 5 minutes (includes cooling time)
Serves 1

The needs-

1 banana, mashed
1 egg
3 tbsp flour
3 tbsp brown sugar, not packed
1 tbsp half and half (or whole milk)
1 tbsp butter
1/2 tsp baking powder
1/4 tsp vanilla extract

The know-

Place butter in microwaveable mug and microwave 30 seconds to melt butter.
Add in banana.

Add in egg, half and half, and vanilla.

Add in flour and baking powder.

Microwave 1 1/2-2 minutes. Center should be slightly moist, but firm to touch. Allow to cool 2 minutes before eating.


Friday, May 29

Vegetarian Jambalaya

Jambalaya is a staple of the New Orleans cuisine, with a medley of proteins and a hint of heat, jambalaya makes for a great one pot meal. Having a vegetarian in the house however, makes traditional jambalaya a difficulty. This version blends all the robust flavors of a jambalaya together with vegetarian friendly proteins making it just as yummy!

Full time 1 1/2 hour
Serves 4-6

The needs-

1 lb soy chorizo, casing removed and crumbled
1 pint sliced mushrooms
1 red onion, diced large
1 container extra firm tofu, diced
1 cup rice
1 cup water
1/4 cup olive oil
2 1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp cayenne pepper

The know-

In a deep saute pan pour 1 tbsp olive oil and soy chorizo, stirring until chorizo it warmed.

Push chorizo to outer edge of pan, add in 1 tbsp olive oil and onions. Cook 5-8 minutes or until softened.

Add in mushroom and stir, cooking 5-8 more minutes.

Add in rice and all seasonings, stir to completely mix.

Add in water and bring to a boil.

Lower to simmer and cover. Let cook 25 minutes or until rice has absorbed all the water and is tender.

Once rice is cooked, add in tofu and stir to fully incorporate. Cook 5-8 minutes or until tofu has completely warmed through.

Remove to serving bowl.


Wednesday, May 27

MUG IT: Chocolate Chocolate Chip Mug Cake

Mug cakes are the current foodie food. Easy to make, single servings, which can be produced in very little time. This one features the fantastic combination of chocolate and chocolate chips.

Full time 5 minutes (includes cooling time)
Serves 1

The needs-

1 egg
1/4 cup flour
1/4 cup sugar
3 tbsp half and half (or whole milk)
3 tbsp vegetable oil
2 tbsp chocolate chips
2 tbsp unsweetened coco powder
1/2 tsp vanilla extract

The know-

In a microwaveable mug combine flour, coco, and sugar.

Add in egg, half and half, and vegetable oil.

Top with chocolate chips.

Microwave 3 minutes. Allow mug to cool 2 minutes before serving. Cheers!

Saturday, May 23

Tex Mex Taco Burgers

Burgers are the perfect family grilling all time favorite. This fun and excitting twist on the burger infuses all the flavors of a taco into you classic burger.

Makes 6 patties
Full time: 40-60 minutes (includes 20 minute rest period)

The needs-

1 slice bread, torn into very tiny pieces.
1 egg
1 lbs chopped meat
1 1/2 cup shredded pepper jack cheese
1 tbsp milk
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp dried cilantro
1/2 tbsp chili powder
1/2 tbsp paprika
1/2 tbsp cumin
1/2 tbsp salt
1/2 tbsp ground black or white pepper

The know-

In a small bowl place torn bread slice, milk, and all herbs/spices.

Work with fingers until bread is mushy and has absorbed all the milk.

In a large bowl place ground meat, bread mixture, and egg. Mixing briefly only to fully incorporate, do not overwork meat.

Add in cheese and mix only to combine.

Divide meat into 6 equal parts, roll into a ball, and gently flatten into a patty.

Once all burgers are formed, set them in refrigerator for 20 minutes to set.

While burgers set, get your grill preheated. A preheated grill will make for a better finished burger.

Place burgers on grill and grill for 6-8 minutes per side.

Carefully remove burgers from grill to serving plate or buns.


Thursday, May 21

Yogurt Lime Sorbet

Light, easy, and refreshing-this is the perfect brunch or holiday dessert.

Full time 4-5 hours
Serves 6-8

The needs-

2 cups fat-free Greek yogurt
1 1/2 cups simple syrup, cold
1 tbsp lime zest 
1/2 tsp vanila

The know-

In a mixing bowl combine simple syrup, lime zest, and vanilla.

Fold in yogurt.

Place into ice cream/sorbet maker and run cycle according to machine instructions.

Once machine runs the full cycle, remove from machine and put into an airtight sealable container.

Allow to keep in freezer for at least 3 hours before serving. Serve with fresh berries for a great bold flavor.


Monday, May 18

TABLE FOR TWO: Sauteed Zucchini and Summer Squash Pasta

Quick and easy, this dish sings summer in the garden. Made purely from vegetables this is a great way to have some summer fun and enjoy full flavors at the same time.

Full time 20 minutes
Serves 2

The needs-

1 large zucchini
1 large summer squash
1 large beefsteak or similar tomato
2 tbsp basil, thin sliced
1 tbsp olive oil
1 tsp minced garlic
1 tsp salt
1/2 tsp black pepper

The know-

Using a mandolin or vegetable grater and cut both the zucchini and summer squash into 1/4" thick ribbons.

In a saute pan heat olive oil over medium high heat. Add in tomatoes, garlic, and season with salt and pepper.

Allow to cook for 5 minutes and then add in zucchini and summer squash.

Toss to combine and let cook 5-8 minutes or until zucchini and summer squash becomes soft.

Add in basil and toss. Allow to cook for 2-3 minutes.

Divide into two dishes and serve immediately.


Saturday, May 16

Chorizo Quesadillas

Quick and simple, this is my go to favorite dish to make when I am looking for bold spices in a short time.

Full time 30 minutes
Serves 3-4

The needs-

1 large red onion, diced fine
4 tortillas
1 lb chorizo, casing removed and crumbled
1 cup shredded Mexican cheese blend
1 tbsp olive oil

The know-

Preheat oven to 375'

Heat olive oil in a saute pan over medium-high heat.

Add in onion and cook 5-8 minutes or until then become tender.

Add in chorizo and continue to cook for 5-8 minutes, stirring regularly until the chorizo is cooked through.

Once ready, remove from heat and set aside.

Lay two tortillas on a baking sheets and top each with 1/4 cup cheese.

Divide mixture in half and gently press down with a spoon to create and even layer.

Sprinkle across 1/4 cup cheese and top with tortilla.

Bake in oven for 5-8 minutes and then gently flip over and bake an additional 5-8 minutes.

Remove from oven and cut into quarters. Serve immediately.


Thursday, May 14

Twenty Minute Foccacia

I love bread with dinner, but I do not always have the chance to bake. This is a quick way to make a nice foccacia in the same time it takes to make dinner.

Full time 20 minutes
Serves 4-8

The needs-

2 cups Bisquick
1/2 cup hot water
1 tbsp Parmesan cheese
2 tsp garlic powder
2 tsp dried basil
1 tsp olive oil

The know-

Preheat oven to 400'.

In a mixing bowl combine Bisquick, garlic powder, and basil.

Add in water and combine just to pull mixture together.

Turn dough out and knead 20 times.

Lay dough on a lightly greased pan and roll or press out to a 10" round.

Bake in oven 8 minutes.

Carefully remove from oven add brush with olive oil.

Sprinkle over Parmesan cheese. Return to oven and bake 4-6 minutes or until lightly golden on edges.

Let rest on pan 5-8 minutes and then slice into 8 wedges.

Serve immedietly. Cheers!