3 Day Cleanse

Ivan and I decided to go on a three day cleanse this week. After a summer of fun- we thought a couple days off the booze and fried food might do our bodies nice. I do not have a juicer- so this process was a bit tedious, and took more time than I originally thought. The juice came out great though, and I am excited to do a short term cleanse. Here are the first two batches. I forgot to take pictures of the second process, but the only ingredients were oranges and carrots so I guess you can just use your imagination. 

Watermelon Gazpacho

If you live in Charleston- you can probably feel it. Summer is slowly but surely moving away from us. This week I wanted to focus on summer dishes before I am pulling out my crockpot for chili and corn bread. I decided to make a watermelon gazpacho . . . light, flavorful, filling. This was such an easy and enjoyable meal.

WATERMELON GAZPACHO

--------------INGREDIENTS------------

1 large tomato, seeds removed

1/2 anheim (milder) or serrano chile (spicy)

2 cups cubed fresh watermelon

1 teaspoon red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons minced red onion

1/2 cucumber, seeded and minced

2 tablespoons minced fresh dill, plus more for garnish

Kosher salt and freshly ground black pepper

1/4 cup crumbled feta cheese

---------PREPARATION--------

In a food process, chop the tomatoes, onion,  and 1/2 of the watermelon until it has reached your desired consistency (I like to leave mine a little chunky). Pour in the red wine vinegar and olive oil and pulse a couple of times.

Add 3/4 of the cucumber and dill and season with salt and pepper.

Pour into chilled bowls and top with remaining watermelon and cucumber, Sprinkle with dill and feta. Serve.

Tilapia and Organic Brown Basmati with Peas

Canoas

When Ivan thinks of his childhood meals- they were made by his mom in Puerto Rico. He recently asked me to make Canoas just like his mom did. Here was my attempt Maria, if you are out there reading this, I just hope I did your meal justice. And of course- I added my own American touch and served french fries with these beef and cheese stuffed plantains... I was thinking of making beans and rice as a side, but Ivan asked for french fries so thats what he got.

Enjoy this meal with your family- it is simple, yet delicious.

Bacon Jam Grilled Cheese with Ginger Carrot Soup

My Home Made Bacon Jam. It not only tasted better than I could have imagined, but produced more than I thought. I was able to fill 2 1/2 mason jars. 

Carrots and ginger for my healthy ginger carrot soup... 

 EaSy! I sauteed onions in olive oil until they started turning clear. I added my ginger ( 2 tbsp). Once the onions were fully cooked, I chopped 3 1/2 cups worth of carrots and added them to the pot. One last step, 2 cups of chicken stock, a dash of nutmeg and a dash of salt. Wahhh lahhhh.

Once cooked through (carrots softs)... place in blender, until your desired consistency

Final Product. Topped off with avocado and sour cream

Dellissshhhhh

My version of a grilled cheese... white cheddar, avocado, bacon jam, and of course buttery bread.

Dinner tonight. :)

Bacon Jam- Heavenly

Who doesn't love a grilled cheese?

I have always loved eating and making grilled cheeses....and now I have found the ultimate ingredient for any type of grilled cheese, Bacon Jam.

Ingredients

• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

A really great type of grilled cheese to first try with this is Avocado, cheddar and fried egg.

Old School

Old School Meals, that made me hungry- so I posted.

Grilled Chicken and Sweet and Sour Chicken.. our favorites!

Meaty Meals.

Penne Pasta Bake with Mozzarella, Ricotta, Green Peppers, Beef, Sausage, Vodka Sauce=

yumm!

 I had some chicken in the fridge that was on it's last day and that night we already had dinner plans. I figured instead of wasting perfectly good food, we could always eat it as a late night snack or lunch the next day.  I decided to stick it in the crock pot with some curry seasoning. 6 hours later we had a delicious meal ready for us! Lunch the next day: Curried chicken and white rice. To top it off, I fried an egg for each bowl. When doesn't a fried egg work?

I make lemon pepper chicken often. I wanted to steer away from the same method of cooking the chicken the way I typically do. Last night I tried something new- and it turned out great! In the morning before work and school I chopped up an onion and 2 lemons. I placed half of the slick slices of onions and 1 of the lemons I cut up on the bottom of the crock pot. I seasoned the chicken with olive oil and salt and pepper and placed that over the onions and lemons. I topped off the chicken with the remaining onions and the last lemon. I also threw in 3 whole garlic cloves. I added 1/2 cup of chicken broth. I kept this on low in the crock pot for 7 hours.

Once I got home, I removed the chicken and placed it on a separate place. I  threw away the lemon rinds and took the rest of the liquid and poured it into my blender. I whisked 2 tbsp of corn starch and 1/2 cup of water together and added it to the liquid mixture.  I simmered the liquid and created a nice sauce to top the chicken. I sliced the chicken and topped it off with my home made sauce. 

Butternut Squash Risotto

 Butternut Squash Risotto

This was the first time I had attempted to make risotto, and it turned out tastier and more flavorful then any risotto I have ever eaten. The recipe is simple, and is now one of my new favorites. Because the risotto is full of flavor, I kept the chicken very simple. I coated the chicken with olive oil, salt, pepper, and parsley and cooked it in the oven at 350 degrees for about 30 minutes. The clean flavor of chicken went perfectly with this risotto. Here is how I made the risotto:

Ingredients:

1. 1 medium butternut squash pealed and cut into 1 inch pieces

2. 1 tbsp dried sage leaves

3. 6 cups chicken stock

4. 1 medium onion, diced

5. 3 tbsp butter

6. 2 cups arborio rice

7. 1/2 cup dry white wine

8. 1/2 cup grated Parmesan

9. Salt & Pepper

1. To start, in a small pot add the butternut squash, 1/2 tbsp of sage leaves, 1 cup chicken stock, and salt. 

2. Cook until the butternut squash is tender. Drain the liquid into a separate bowl (you might need the liquid later). 

3. While your squash is cooking, add the rest of the stock and sage leaves to another pot and keep on simmer. 

4. In a large pot, heat your butter until melted, add the onion and cook until translucent. Keep on low heat, and add your rice and salt. 

5. Turn the heat to medium and add your white wine until the wine is absorbed.  Stir and turn the dial back to low heat and add 1/2 cup of stock. 

6. As the stock becomes absorbed add 1/2 cup increments of stock to the rice until the rice is tender. 

7. When you have reached the point of both the rice and squash being tender, add the squash to the rice. Add your Parmesan and serve!