Santa Barbra Burritos

 I have been on a quest to get out of the rut of cooking my favorite dishes and explore even more. This is really hard for me when I am craving something but I don't have the ingredient's I need to make it. I must admit I'm not a big fan of fruit in my savory but sometimes it is fun. Mango salsa is one of those things that can become very addicting, my friends all fell in love with way before I did but I must admit I have come around. 

This is a great way to celebrate spring and summer on it's way. You can use chicken, prawns, crab or lobster, your choice. I did create this recipe with chicken, so it is the one I am posting.

I have changed the name 3 times but Santa Barbra Burritos stuck because it was after all the salsa that started the whole idea.

Santa Barbra Burritos

Ingredients

4 chicken breast

2 cups of jasmine rice

3 ½ cups of water

2 cups of black beans

1 bunch of cilantro

2 cups of shredded Mexican blend cheese

8 thick slices of Monterey jack cut in ½

4 ¼ cups of Santa Barbra Mango Salsa

3-4 cups of sour cream

1 cup of chili Verde sauce

½ cup of E.D. Smith Peach mango spread or (Trader Joes apricot jam) less sugar

8  flour tortillas (I love Missions soft taco)

Directions

In a oven safe skillet  place boneless skinless breast of chicken and top with ¾ cups of mango salsa, cover and bake 350 for about 25 minutes until inner temp reaches 175. Let rest and cool for 10 to 15 minutes.

While chicken cooks

Make rice (I love my rice cooker for this dump press and go)

If cooking stove top place rice and water bring to a boil.

Now add ½ cup of mango salsa cover & simmer till rice is finished.

Next:

Mix sour cream, Verde,  and jam together, set aside

Preheat oven 375 to 400

Chop and mix chicken, cilantro, 3 cups of mango salsa

Put it all together:

In a casserole dish cover bottom with sour cream mixture

Lay down a tortilla and fill with chicken mixture, rice, sprinkle black beans and 2 slices of Monterey fold in the ends and roll seam side down…Repeat 7 to 9 times depending on how much you fill your tortillas. I get 8 fully loaded. Cover with rest of your sour cream mixture…sprinkle Mexican shredded cheese and bake uncovered for about 40 minutes. If cheese is melted and browning cover with foil till hot and bubbly. Bottoms will be crisp and chewy

almost like an enchilada….more like a burrito.

ENJOY! 

Ms. Foodie

From Practical Yoga

Trex Bars

Brown rice syrup is a liquid sweetener made from brown rice that has the consistency of honey. Since it is made from a whole grain it metabolizes more slowly and doesn’t send your blood sugar on a rollercoaster ride. This makes it an ideal treat, whether for kids or for yourself, during a mid-afternoon energy crash. These bars are easy to make and require no cooking.

Almonds contain the kind of good fat, monounsaturated fat, which studies have shown to reduce your risk for heart disease by 30-45%.

 I have modified this for myself~ Ms Foodie

1 1/2 cup brown rice syrup

1 cup almond butter

1 teaspoon vanilla extract

2 cups brown rice crispies cereal or any

2 cups rolled oats

1 cup Craisins or other dried fruit

1/4 cup toasted sesame seeds

1/4 cup pecans, chopped or walnuts

1/2 cup almonds, chopped

Mix dry ingredients in large bowl. Set aside. Heat first 3 ingredients over low flame until well incorporated. Pour over dry ingredients and mix well. Using your hands works best. Pour into parchment-lined 8x8 casserole dish. Press down evenly into pan by lining with parchment paper to keep from sticking to your hands. Set aside to cool. Then cut to desired size.

Rachael Ray Rocks

Just when I thought I was rocken the baked steak fries on parchment paper Rachal comes up with 2 cooling racks.....that Rachael!

Rachael Ray's ~  "Twice Baked Fries"

• 6 starchy medium Idaho potatoes
• EVOO, for drizzling
• Salt and pepper

Optional flavorings:

• Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
• Old Bay seasoning or Cajun Seasoning
• Chipotle chili powder
• Minced garlic, parmesan cheese and oregano

Preparation

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

Enjoy,
Ms. Foodie

Food Videos I Like to Watch

I have been in the test kitchen creating some amazing homemade dog biscuits & gluten free  cupcakes.
I am having a blast but I have not been very constant on blogging or even tweeting. I still find time to watch a few "you tube" videos at about 3am, because everyone has to eat!

I love Capers & Salmon! 


So I thought I would share  a fun quick tip from videos I like to watch...

Where Have I Been?

I have been on a quest to start my online business of sweets for the humans & treats for the pups!

I do however have a quick and simple recipe to chill you out for these last few days and years to come. My favorite ....what else soup!

I'm no really into chilled soup but this was so great I really did lick the bowl!

Chilled Apple Soup

4 Apples I used pink lady & golden delicious

6 oz white wine love the pinot grigio

2 oz Apple juice (please use 100% real juice)

8 oz of Sugar I used raw

1 cinnamon stick

1 slice of fresh ginger (you can skip but I love it!)

add this all to a pot & simmer till soft, the pull out the ginger & cinn stick.

run through a food mill or blender to pruree'

blend in:

2 oz of Sour Cream or Creme Fresh

2 oz of heavy whipping cream (do not cut the fat!)

YUMMMMY!
you can garnish with:
fresh mint
nutmeg
star anis
5 spice
cinnamon
or a dollop of whipped cream or creme fresh

Gulf of Mexico Prayer!

Dr. Masaru Emoto, the scientist from Japan who has done all the research and publications about the characteristics of water and how, among other things, water physically responds to emotions, has proposed a prayer for the Gulf situation.

Right now, most of us have the predominantly angry emotion when we consider what is happening in the Gulf. And while certainly we are justified in that emotion, we may be of greater assistance to our planet and its life forms, if we sincerely, powerfully and humbly pray the prayer that Dr Emoto, himself, has proposed.
"I send the energy of love and gratitude to the water and all the living creatures in the Gulf of Mexico and its surroundings. To the whales, dolphins, pelicans, fish, shellfish, plankton's, corals, algae and all living creatures.....I am sorry. Please forgive me. Thank you. I love you."

We are not powerless. We are powerful. Our united energy, speaking this prayer daily...multiple times daily....can literally shift the balance of destruction that is happening.

We don't have to know how......we just have to recognize that the power of love is greater than any power active in the Universe today.

Vegetarian Lentil Soup

I like to go on soup kicks and for some reason in June it has been realllllly cold at night. Lentil soup has always hit my spot of comfort healthy. I love meat but I also love really good vegetarian, what I have problems with is I don't like most veggie broths out there on the market shelves. I went to the kitchen and this is what I came up with.

Vegetarian Lentil Soup

I literally chop & toss....even the onions don't always have off their skin

Broth:

fill a stock pot with spring water

Blentec 1 red pepper....or puree it

Quarter 3 boiler onions or yellow

add 4 carrots w/skin

whole head of celery leaves and all

chopped mushrooms

1 large russet chopped with skin on

1/2 Thai chili chopped

sea salt & ground pepper to taste

4 bay leaves

1 tsp of thyme leaves

boil for 45 mins….simmer for 30 mins let cool on stove for 1 hour or so……pull out all chunky stuff & I like to feed this to my dogs…of course all dogs are different

go through it with a hand held strainer but I like the pepper & potato pulp left in my broth if it’s for lentil soup.

Toss in order……

5 cups vegetable broth

1 cup dry lentils that have been washed

1 onion, diced

1 large russet, I rough peel it but leave about 50% of the skin on, chop in nice size cubes

1-2 celery sliced

1 carrot sliced

1/4 tsp pepper

1 tsp dried thyme

boil for about 45 mins or until lentils get soft

Cooking with Heather Valentine on OWN

Vote for me:  http://myown.oprah.com/audition/index.html?request=video_details&response_id=3620&promo_id=1

Please share this with friends :) Thank you!!!!

A Little About Cinnamon

So now I'm on a spice kick or should I say all things that flavor. Herbs, butters, vanillas, spices.

This was in a "Ask Martha" news clip from Detroit



You might be surprised to learn that the reddish, woody, aromatic spice you sprinkle on toast and use to flavor dishes such as applesauce and pumpkin pie most likely isn't true cinnamon at all. In the United States, most products sold as cinnamon are actually cassia.
True cinnamon and cassia are cousins; both are made of the dried bark of species of Cinnamomum evergreen trees. Cassia originated in the country now called Myanmar. There are three distinct types available today: Indonesian cassia -- the familiar kind mass-produced as cinnamon for the North American market; Chinese cassia -- a rarer version that is both sweeter and more peppery and is ideal for baked goods; and Vietnamese cassia -- a type only recently available in North America, with an intense flavor and aroma (only about two-thirds the amount of cinnamon called for in recipes is necessary with this variety).
All cassia is a dark, reddish brown and has a stronger, somewhat harsher flavor than its cousin, true, or Ceylon, cinnamon. True cinnamon originated from Sri Lanka. It has a paler tan color, a softer, more crumbly texture and a more delicate flavor than cassia. It also contains a chemical compound called eugenol, the same one that gives cloves their distinctive aroma, which makes it more fragrant.


This reminded me of the movie "Chocolate"

Mexican Hot Chocolate
Mexican chocolate is flavored with Ceylon cinnamon, almonds and vanilla. It is available in Mexican markets and some supermarkets.
1 quart milk
2 3-inch cinnamon sticks
10 ounces Ibarra or other Mexican chocolate, finely chopped
Whipped cream, for serving
Pinch of ground cinnamon, for serving
Place the milk and the cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat and add chocolate. Let the mixture stand until the chocolate melts, about 3 minutes. Whisk until combined.
Serve immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon. Makes 6-8 servings. 

Ms. Foodie

Vanilla is Not a Spice!

The other day I heard from this person whom claims to know more then most......I have never claimed that but I was happy to find out that I actually knew something he was clueless about.

To me Vanilla has never been a spice, it has been a flavoring. I started making my own vanilla a few years back and wanted to know what the vanilla tree or bush looked like.........it was a flower. That made sense to me but I was shocked to learn that not just any flower but that Vanilla was in the Orchid family. I thought for sure it would look more like an avocado tree with it's big flowers. I later found this little story on the www from the books of UCLA and I loved it, not to long but full of fun facts if you are a foodie like me!

Vanilla (Vanilla planifolia)

ORCHIDACEAE, Orchid Family

Vanilla (Vanilla planifolia) is a tropical, herbaceous vine, an orchid, that is native to the humid coastal rain forest of Central America and possibly to northern South America. Vanilla now occurs in the wild in the West Indies, where is may have been introduced. In the wild a plant is commonly 10-15 meters long, but in cultivation plants are kept shorter for easier handling. Adventitious roots produced along the stem permit the vine to cling to a tree.

Vanilla was first introduced to Europeans in 1520, when Diaz, an officer of Cortes, noted its use by the Aztecs in southern Mexico to flavor their chocolatl (Montezuma was served chocolatl in golden goblets!). By the end of the 16th century, the Spaniards had established factories to manufacture chocolate with vanilla flavoring, and for many years the Spaniards had control of vanilla production. A plant was successfully grown in England in 1807. From this, plant cuttings were given to botanical gardens in Paris and Antwerp. In 1819, two vanilla plants were sent to Java from Antwerp, and one survived but did not fruit. Finally in 1827, a plant from Paris was taken to Mauritius that did survive and fruit, giving rise to the vanilla industry centered around the Indian Ocean. Madagascar, which received a plant in 1840, now produces 90% of all the natural vanilla extract in the world. Vanilla can be cultivated around the world in the tropics wherever mean temperatures range between 21 and 32 degrees C.

Vanilla is typically planted with coffee, cashews, avocados, and other tropical tree crops. The relatively large, beautiful flowers later form long "beans" (capsular fruits), but this occurs naturally only in the New World. As it turns out, a special bee or hummingbird is needed to cross pollinate this orchid, so vanilla flowers in the Old World must be hand pollinated. This was first discovered by a Belgian botanist in 1836, and an effective production method was invented by a former slave on Madagascar in 1841 (Edmond Albius and his bamboo splinter), which was then introduced by Charles Morren. This is an expensive method; therefore, vanilla production requires inexpensive labor.

When the capsules are still immature and green, they are harvested in the early morning, spread on woolen blankets in the sun all morning, and then midday wrapped in the blankets for fermentation. They are stored overnight in metal-lined, air-tight boxes. This sweating process continues for weeks, until a substance in the bean, a glucoside, is changed into vanillin because the glucose is removed and replaced with a hydrogen. Alternative methods include the use of warm-water scalding and ovens. Vanilla is typically extracted in 35% ethanol, and sugar or glycerin is added to preserve flavor and aroma. A kilogram of beans produces about 1.5 gallons of extract. About 170 chemicals have been isolated from vanilla extract. Imitation vanilla (vanillin) is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea). 

I hope you loved this as much as I did and I hope you now know....Vanilla is not a spice.

Ms. Foodie

Play Games.....Have Fun......Be Young!

So I have this rum left over from my drunken pineapple and I don't like it in drinks because it was cheap.

I thought how fun would it be to make JELLO Shots! My mother in law had to tell me that it is made from animal byproducts...yuk! The same reason why real chicken stock gels when cold verses stock in the box or can.

I thought this was the bst best way to explain it....

Wikipedia has this to say about where gelatin comes from:

Gelatin (spelled 'gelatine' in some Commonwealth countries from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

If you not to grossed out to still make JELLO Shots, here is the basic

Strong:
 1/2 water (hot)

1/2 alcohol

box of JELLO

Less:

2 parts hot water one part alcohol

ideas:

Lime with Tequila
Rasepberry with rum or vodka
Cherry with Southern Comfort or Jack Daniles
Lemon with vodka
Pineapple with Spiced Rum
Plain with Kahlua & Cream or Bailys
Orange & Lime with Tequila
have fun.......and DON'T DRINK AND DRIVE Please!


Ms. Foodie

Asparagus!

Watching your waist line for the summer? This is a very simple soup with lots of taste.

Chicken and Asparagus Soup

6 oz of  chicken breast sliced into thin slices
8 oz of asparagus cut into 1 inch pieces
3 cups of chicken stock**
1 clove of minced garlic

Salt-n-Pepper to taste
Fresh Cilantro leaves to garnish

Bring stock to a boil, add asparagus and cook til tender. Bring stock back to a boil and add chicken,
 cut into thin slices a little larger then a postage stamp.
Bring to a boil and then simmer 5 minutes.

**If you have homemade chicken stock, this is the soup to use with it.
Organic chicken stock in a box is also good but fresh is always best.

This soup is perfect for when your not feeling 100% it is also quick and easy to make.

serves 4
------------------------------------------------------------------------------------------------------------------------

This goes great with Chicken, Chops or Fish as a side dish.

For a main dish put it on top of salad, mashed potatoes or sweet potato's.

Roasted Asparagus in Citrus

1 bunch of asparagus chopped in 1 inch pieces
1/4 cup of OJ apx 2 oranges **
1 lemon juiced and zest
1 Tbsp honey
1 Tbsp grainy mustard
1 Tbsp EVOO (extra virgin olive oil)

preheat oven 375

-- Wash asparagus and quick chop into 1 inch pieces.
Whisk together in a medium bowl OJ, lemon juice and zest, honey, mustard & EVOO.
Toss in the asparagus to completely coat.
Save as much liquid to bast at least once during the cook time. Turn out the asparagus onto a foil lined cookie sheet and bake (roast) for about 15 to 20 mins until tender crisp.

~Ms Foodie

**if you have to use concentrate please use with no added sugar. This is a great way to use your not so sweet oranges up if you even have any.
Add a little low sodium soy sauce to this and you have an amazing topping for a Chinese chicken salad!

Did You Know?
Dark honey has the highest antioxidants.
It is also said that buying local honey can help with allergies.
Of course buying local is always best because it supports your neighbors & farmers.
We all Thank You and your body's will too!

The Problem with Pine Nuts

I have had this HORRIBLE bitter taste in my mouth for 2 days now,  I was afraid it was because of the Salmon steaks I had for dinner. Of course like many problems that I have questions about...... I Googled it. I could not believe my eyes two whole pages were about "bitter metal taste" due to................PINE NUTS?

So, it was not the salmon.......that's good news!

It was the pine nuts in my new Orzo salad, that I ate with my salmon.
I do not want to give these little glorious expensive little nuts a bad wrap.  I just would like people to know that if they have this taste in their mouth, due to pine nuts.........it will go away. Remember, not all pine nuts will do this either, just pine nuts that are oxidized and know they will taste fine until 1-3 days later. 

So please don't stop eating pine nuts or pesto, just make sure you buy quality and not bulk!

From the web-page that I liked the best:

    Apparently, if you are one of the lucky people who runs into a bad pine nut or two, you could develop the taste disturbance that I am experiencing right now.  There’s a scientific article about it and it’s even mentioned in the Wikipedia entry on Pine Nuts:

The eating of pine nuts can cause serious taste disturbances, developing 1-3 days after consumption and lasting for days or weeks. A bitter, metallic taste is described. In general, a minority of pine nuts on the market present this problem. Though very unpleasant, there does not seem to be a real health concern. — Wikipedia

I still love this salad I created:

Orzo Salad


2 cups of orzo (uncooked)
1 cup of chopped Fresh spinach
3 Tbls of Pesto
1/2 cup of chopped sun dried tomatoes
1/3 cup of klamata olives chopped
1/4 crumbled feta
1/4 of pine nuts on top


Cook orzo in lightly salted water apx 8 mins, cool down by running under cold water.
Transfer to a bowl add pesto & mix well.
Add rest of the ingredients one by one mixing well each step.
Serve warm like that or cold, saves up to 4 days very well.

I also love this salad with roasted tomatoes instead of sun dried and I leave out the feta or klamatas because the roasted tomatoes are the star of the show here.

Enjoy,
Ms. Foodie

Cold Days Hot Soup!

I love soup!!

Corn Chowder

3-5 strips of bacon
1/2 large yellow onion, chopped
8-10 baby carrots carrot, chopped
 1 Large Russet diced small peeled or not
 4 celery stalk, chopped use 2 light green from the middle
2 tsp of OLD BAY seasoning
1 box of chicken or veggie broth
2 Cups of sweet corn, kernels
2 bay leaf
1 cup Heavy Cream
Kosher salt and fresh ground pepper
1 teaspoon thyme


Cut bacon in strips toss in a large stockpot and crisp the bacon. Remove bacon once cooked and add the onion sauté until soft. Next add the carrot, potato, celery, Old Bay, thyme and salt. Cook for 4 or 5 more minutes, sweating all veggies. This will bring out the flavor and make your house smell amazing!

Pour the whole box of stock over all veggies and bring to a boil, add bay leaf reduce heat and simmer until the liquid reduces to the top of the veggies (apx 15 min).

Next add sweet corn, cooked bacon, fresh ground pepper to taste, heavy cream and bring to a simmer……..serve with hot buttered sour dough bread or a simple ham sandwich!

Enjoy the cold day with Hot soup,
Ms. Foodie

Rugelach........Jewish Cookie :)

 I know my blogs have really slowed down, I wish I could say I have been eating my way through Italy!!! Instead I have started a new business that get's my recipes out their for the world to try :)
I was going to have my cookbook done by the end of this year, at least ready for editing. That too is going to pushed out 6 months or so...Even though times seem to be a challenge for many, now more then ever is the time for big ideas and homemade food :)

I'm not a big baker but I am working on it for holiday gifts, just thought I'd share these fun, yummy cookies with you.

ALMOND HONEY RUGELACH

1 cup butter or margarine, softened

3 oz. cream cheese, softened

1/2 cup honey, divided

2 cups flour     1 teaspoon lemon juice

1 teaspoon ground cinnamon

1 cup almonds, finely chopped

1/2 cup dried cherries, or cranberries

In the bowl of an electric mixer or food processor cream together the butter and cream cheese until the mixture is fluffy. Add 3 tablespoons of honey and mix well. Mix in the flour just until the dough holds together. Form the dough into a ball, wrap and refrigerate for at least 2 hours or longer. Divide dough into 4 pieces. On a floured board roll each portion into a 9-inch circle. In a bowl combine 2 tablespoons of honey and the lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. While the cookies are cooling in the refrigerator preheat oven to 350. Bake for 20 to 25 minutes or until golden brown making sure to reverse the baking sheets after 10 minutes, front to back and top to bottom, to ensure even browning. Transfer the cookies to wire racks and cool immediately. Makes 3 dozen rugalach.

This recipe was created by:

Joan Nathan

:) Ms. Foodie

The Italian Omelet

 I found this on the philly website and had to share it. I love eggs!! I love Fall! I love Frittata's!

I make many frittata's but sometimes I forget to talk about them until I make or crave one. So thank you Philly, I love you and many thanks to Italy for such AMAZING WONDERFUL FOOD!!!!!

Asparagus Frittata

3/4 lb. fresh asparagus, trimmed, cut into 1-inch lengths

1/3 cup chopped red peppers

8 eggs

2 Tbsp. water

1/2 tsp. salt

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes

COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.

BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.

BAKE 30 min. or until frittata is puffed and golden brown.

Ms. Foodie

Fall Is In The Air........Can You Smell It?

I love fall almost as much as I love pasta! This is one of my favorite shrimp pastas I make. Quick and easy dinner your whole family will devour!

Shrimp Gemelli with Prosciutto In A Cream Sauce

1 Package of Gemelli
4  Prosciutto slices
1  pound  large shrimp, peeled and divined (fresh or frozen)
2 garlic cloves (minced)
1 Cup of  frozen petit peas

 2 Cups of Milk or Cream
2 Tbsp  all-purpose flour
1 tsp   black pepper or white
1  Cup Parmesan cheese (grated)
1/4 Cup Chives (or green onion finely chopped)
1 Tbsp EVOO




Cook pasta according to package directions, drain well; keep warm.

Add olive oil and garlic to pan; then add shrimp and saute over medium-high heat 2 minutes.

Add peas and cook 2 more minutes just until shrimp are done.

Transfer shrimp mixture to a large bowl and keep warm.

Combine milk & flour into a air tight bowl and shake well. Add milk mixture to pan; then add pepper and stir with a whisk. Cook over medium heat  until thick and bubbly, toss in prosciutto stirring constantly with a spoon. Remove pan from heat, add cheese, mix until blended. Toss back in shrimp mixture, stir until combined.  You can mix in pasta or pour over pasta either way.... plate up and manga, manga!

Ms. Foodie

Another Fast Breakfast

I am not one to eat on the run but I do like to eat a good breakfast and run out the door. I don't care what the media says about eggs I LOVE THEM! Whether the little guys are "in" or "out" I will stay true to my little versatile friend.

Egg Bagel With Bacon

1 Asiago Cheese bagel (cut in half)

1-2 Eggs

2 Bacon slices

1 Tbsp of Cream Cheese

In a medium fry pan drop your bacon, as soon as one side is done flip bacon and pop bagel in toaster. Now crack your eggs next to bacon and break the yolks. Pour some fresh coffee, scramble eggs a bit, pull bacon so it doesn't burn...spread cream cheese on your hot toasty bagel, top with your steamy scrambled eggs and layer with bacon. You can wrap in foil and take with you if you really need to but I say sit down for 10 minutes and enjoy your breakfast! 

Tips: You can add salsa to your eggs for texmex breakfast or you could leave out the bacon, no mater how you combo this together it is a winner.

;) Ms. Foodie

Did You Know...

I'm sure you know that those sports drinks are loaded with lots of color dye and sugar, but ....

Did you know that by adding a pinch of sea salt to a gallon of drinking water would also create electrolytes?

Did you also know that most people walk around tired because they are dehydrated?

Drinking 8 oz of water a day is a one size does not fit all plan, in fact it is a wives tale!

People who eat lots of fresh veggies and food with a lot of water content like soup do not need to drink as much water.

Dr Oz explains how you can tell without me going into detail on a food blog ;) Just go to Oprah.Com and look for Dr Oz talking about how much water should we drink.

The Wonderful World Of Rice

Last year when I was in garage sale mode, my mother in law brought me over things to sale from the grandmas garage. It truly is scary how much stuff one can gather through the years. I already have my favorite slow cooker so I put grandmas out to sale. My boyfriend Matt came home and I told him no one wanted this old fashion slow cooker, should we just donate it. He laughed at me and told me it was an old rice cooker, I said "wow I've always wanted one of those!" We closed up the garage sale I got back to cooking, if you like rice but don't have a rice cooker GET ONE, they are amazing!!

Coconut Rice

1 Cup of Jasmin rice

1/2 Can of coconut milk

3/4 Cup of water

2 Cardamom pods

1 tsp of Cinnamon

1 tsp of salt

1 Tbsp of lime juice

1/4 cup of toasted coconut

Toss everything in rice cooker except toasted coconut

press the button and walk away until done :)

Pick out the cardamom pods and throw away/compost

Serve as a side dish with chicken or shrimp and top with toasted coconut. Grilled pineapple goes great with this also!