Like most foodies, I was excited when The Cooking Channel was thought of and finally began. I remember wondering for months what channel The Cooking Channel was actually on. When I moved into my home in Virginia I called all the local cable providers to ask about The Cooking Channel, and no one but one company knew what I was talking about. Everyone other company thought I was talking about Food Network. For those of you who are confused, let me clear the air. There are 2 different channels that I am taking about. The first is Food Network and the second is The Cooking Channel. The Cooking Channel stems from the creators of Food Network. So they are related. Think of them as cousins, lol.
For as long as I can remember, my life has revolved around the Food Network. I would watch it everyday for hours and hours. I never get tired of watching food, but I do, however, get tired of watching the same shows so when The Cooking Channel came along it was an answer to my food prayers. Now I can switch between those two stations are choose what food show I want to watch.
I want to share some shows with you that are my PHavorites!!!
Food Network:
Barefoot Contessa
Chefs vs. City
Chopped
Diners, Drive-ins and Dives
Iron Chef America
Jamie at Home
Secret's of a Restaurant Chef
The Next Food Network Star
The Next Iron Chef
Throw Down with Bobby Flay
These Food Network shows are the ones that I will always watch no matter what. I will literally drop whatever I'm doing at the moment and indulge in 30 minutes of Food Happiness.
The Cooking Channel:
Chuck's Day Off
Cook Like an Iron Chef
Easy Entertaining with Michael Chiarello
Iron Chef Japan
Two Fat Ladies
I absolutely love these shows and believe I learn a lot from watching them. I hope you find the same excitement and education in these shows as I do.
P.S. Congrats to the new line of Alphas that just crossed the Mighy Mu Iota Chapter at UT Knoxville, Heir P.H.O.R.C.E. Welcome to the PHam!!!!
This blog allows me to be completely myself. Free from fear and judgement, I am able to speak on whatever crosses my mind. I'll share some good cooking with you and I also want to open up multiple lines of discussion centered around random events in our daily lives. Gotta have some place to vent, lol.
Tuesday, January 18, 2011
Saturday, January 8, 2011
Trent's B-Day Dinner :)...................... and a word from Tyrese!
Don't you hate when someone is really good at figuring out surprises? Well, that's the dilemma I face with Trent whenever I want to do something special for him. The way to keep it a secret is to just not tell him that you have a surprise, but I always end up saying something. Well I'm planning a special dinner for his birthday, which is January 9, and I want to include CRAB CAKES. Now Trent LOVES crab cakes, but has not had a good one since we've been in Virginia AND Maryland! (I know right!! I'm just as shocked as you are!! ) So to overcome this serious problem, I'll just make the crab cakes myself.
I've been searching high and low for the best recipes, comparing and contrasting, figuring out what are the basic ingredients that constitute a crab cake, and have come up with my own great recipe called, "Those other 'crab cakes' aint got nothing on me!, CRAB CAKE"
Pretty catchy name huh, lol. I thought I'd share this recipe with you too. It could be a Romantic Dinner for you and your hunnie bunnie one day. The recipe follows below :)
"Those other 'crab cakes' aint got nothing on me!, CRAB CAKE"
1 lb Jumbo Lump Crab Meat
1 cup Mayo
3 Garlic Cloves (Minced)
1 Celery Stalk (Chopped)
1/2 cup Red Bell Pepper (Diced)
1/2 cup Scallion (Chopped)
2 T Parsley (Chopped)
1 cup Yellow Onion (Diced)
1 1/2 cup Panko Bread crumbs
1 Egg
1 tsp Dill Weed
1 T Old Bay Seasoning
1 tsp Pepper
3 T Olive Oil (For Cooking)
Lemon Wedges (Garnish)
In a large skillet, heat to medium high and add 1T of the Olive Oil. Add in Celery, Bell Pepper, Onion, and Garlic. Cook for 5 minutes until tender. Take off heat and place mixture in a large bowl.
Mix all the remaining ingredients (except Olive Oil and Lemon Wedges) into that large bowl and form small or large cakes. I usually will form about 6 with 1 lb of meat.
In the same skillet, heat the remaining 2 T of Olive Oil to medium high and cook each cake for about 4 minutes per side or until golden brown.
Serve with a Remoulade Sauce or Aioli, and garnish with Lemon Wedges.
I plan on serving these crab cakes with a spicy aioli and a cool Avocado Mayo. I'll have to test those recipes out first and then let you know. Also as side dishes, I'm thinking about some Garlicky Herbed Mashed Potatoes with some type of green vegetable. Right now I habe some brussel sprouts so they may have to do right now.
No birthday dinner is complete without DESSERT!! I'm thinkin of making Churros ( A Spanish Doughnut that looks like a huge French Fry. Usually served sprinkled with sugar or honey.) I'm going to serve them drizzled with honey and alongside some Rich Hot Chocolate. Yummy... and it's snowing outside right now, so this will warm us up :)
If you have any ides that could help me with Trent's B-Day dinner or any other special occasion for two, comment below and help me out :)
And now, a word from Tyrese:
"When you look a certain way, that says how you feel about yourself, " says Gibson. "When you're in shape, you don't have to walk up to somebody and say, 'Yo, I love myself.' You look like you care for yourself." -Tyrese Gibson.
P.S. Shout out to Trent's sister, Tracy. She just had a beautiful baby girl this past Wednesday, Jan 5, 2011. :)
I've been searching high and low for the best recipes, comparing and contrasting, figuring out what are the basic ingredients that constitute a crab cake, and have come up with my own great recipe called, "Those other 'crab cakes' aint got nothing on me!, CRAB CAKE"
Pretty catchy name huh, lol. I thought I'd share this recipe with you too. It could be a Romantic Dinner for you and your hunnie bunnie one day. The recipe follows below :)
"Those other 'crab cakes' aint got nothing on me!, CRAB CAKE"
1 lb Jumbo Lump Crab Meat
1 cup Mayo
3 Garlic Cloves (Minced)
1 Celery Stalk (Chopped)
1/2 cup Red Bell Pepper (Diced)
1/2 cup Scallion (Chopped)
2 T Parsley (Chopped)
1 cup Yellow Onion (Diced)
1 1/2 cup Panko Bread crumbs
1 Egg
1 tsp Dill Weed
1 T Old Bay Seasoning
1 tsp Pepper
3 T Olive Oil (For Cooking)
Lemon Wedges (Garnish)
In a large skillet, heat to medium high and add 1T of the Olive Oil. Add in Celery, Bell Pepper, Onion, and Garlic. Cook for 5 minutes until tender. Take off heat and place mixture in a large bowl.
Mix all the remaining ingredients (except Olive Oil and Lemon Wedges) into that large bowl and form small or large cakes. I usually will form about 6 with 1 lb of meat.
In the same skillet, heat the remaining 2 T of Olive Oil to medium high and cook each cake for about 4 minutes per side or until golden brown.
Serve with a Remoulade Sauce or Aioli, and garnish with Lemon Wedges.
I plan on serving these crab cakes with a spicy aioli and a cool Avocado Mayo. I'll have to test those recipes out first and then let you know. Also as side dishes, I'm thinking about some Garlicky Herbed Mashed Potatoes with some type of green vegetable. Right now I habe some brussel sprouts so they may have to do right now.
No birthday dinner is complete without DESSERT!! I'm thinkin of making Churros ( A Spanish Doughnut that looks like a huge French Fry. Usually served sprinkled with sugar or honey.) I'm going to serve them drizzled with honey and alongside some Rich Hot Chocolate. Yummy... and it's snowing outside right now, so this will warm us up :)
If you have any ides that could help me with Trent's B-Day dinner or any other special occasion for two, comment below and help me out :)
And now, a word from Tyrese:
"When you look a certain way, that says how you feel about yourself, " says Gibson. "When you're in shape, you don't have to walk up to somebody and say, 'Yo, I love myself.' You look like you care for yourself." -Tyrese Gibson.
P.S. Shout out to Trent's sister, Tracy. She just had a beautiful baby girl this past Wednesday, Jan 5, 2011. :)
Wednesday, January 5, 2011
It's A New Year...... Now What?
Happy New Year!!!!!! To my followers, thank you for supporting me and I hope you continue to do so in 2011 and bring more followers with you. Let's make this the BEST YEAR EVER!!!!!
At the beginning of every year we all see special promotions on gyms, fad diets, and fitness websites. A new year is always a good time to start over and do things the right way. You have the perfect opportunity to change yourself for the better and lead the life YOU want to lead. Most people do this via New Year's Resolutions, and I have done the same. I usually don't have a resolution, but in 2011 I have a long laundry list of them and have accomplished 2 of them already. Working out regularly is on the list as well. I have planned on working out at least 4 times throughout the week. Today is Wednesday and I have already gotten my second workout in, so I'm on the right track.
I just want to encourage everyone to find motivation within and also from others. You can use me as motivation to help you reach your individual goals. I love helping people and only want the best for everyone. So if you need my help simply email me at ahkeeia@yahoo.com and make a reference to the Food Blog in the Title, or facebook me. I'm pretty easy to get in contact with. lol.
With working out comes treating and feeding your body right as well. I challenge you to find a healthy meal plan that works for YOU and YOUR GOALS! Also make sure you are getting a good night's rest every night. That has a lot to do with your health as well.
Advice for today: Make you 2011 Resolutions COUNT!! Stick with them. You change yourself, you change the world :)
P.S. I'm gonna shout out a really good friend of mine. He has an internet blog talk show. It is called "Real Talk With Ray Massey RawUncut". Look him up on facebook at "Parental Discretion Advised!!!...." Shows going on every other night @ 10:00p.m. Central Time. By the name you can tell that tis is strictly for the mature crowd. So go out and support him and share your opinions.
Also shout out to enrgzrbunny87 and Deidra!! Love ya cuzz's!! And thank you to my Soror Melodie Barefield for following my blog. I really appreciate the love and support :)
At the beginning of every year we all see special promotions on gyms, fad diets, and fitness websites. A new year is always a good time to start over and do things the right way. You have the perfect opportunity to change yourself for the better and lead the life YOU want to lead. Most people do this via New Year's Resolutions, and I have done the same. I usually don't have a resolution, but in 2011 I have a long laundry list of them and have accomplished 2 of them already. Working out regularly is on the list as well. I have planned on working out at least 4 times throughout the week. Today is Wednesday and I have already gotten my second workout in, so I'm on the right track.
I just want to encourage everyone to find motivation within and also from others. You can use me as motivation to help you reach your individual goals. I love helping people and only want the best for everyone. So if you need my help simply email me at ahkeeia@yahoo.com and make a reference to the Food Blog in the Title, or facebook me. I'm pretty easy to get in contact with. lol.
With working out comes treating and feeding your body right as well. I challenge you to find a healthy meal plan that works for YOU and YOUR GOALS! Also make sure you are getting a good night's rest every night. That has a lot to do with your health as well.
Advice for today: Make you 2011 Resolutions COUNT!! Stick with them. You change yourself, you change the world :)
P.S. I'm gonna shout out a really good friend of mine. He has an internet blog talk show. It is called "Real Talk With Ray Massey RawUncut". Look him up on facebook at "Parental Discretion Advised!!!...." Shows going on every other night @ 10:00p.m. Central Time. By the name you can tell that tis is strictly for the mature crowd. So go out and support him and share your opinions.
Also shout out to enrgzrbunny87 and Deidra!! Love ya cuzz's!! And thank you to my Soror Melodie Barefield for following my blog. I really appreciate the love and support :)
Wednesday, December 22, 2010
From Healthy to Unhealthy in 5 minutes....... ¡Que Lastima!
I find it amazing that people say they're eating healthy, but they don't know what healthy is!! I mean it REALLY burns me up!!!!! And also, how can you watch your weight if you don't weigh yourself? What appears to be is not always what it is!!
But let me get back into this healthy subject. I'll even give you an example, lol. Firstly, raise your hands if you eat greens. Ok, keep your hands up if you think greens are healthy. I see. Moving right along. Keep your hands up if you put pork fat into your greens......... Now this is a damn shame. So you're trying to tell me that greens with pork FAT is healthy? (Sideways look with one eye bigger than the other and eyebrow raised) People, people, what are you thinking? Pork fat never makes anything healthier, it unhealthifies the ENTIRE dish.... in less than 5 mins. One minute you're boiling the water with a few seasonings for the greens (healthy), and then here you go adding that SWINE in there (unhealthy) and now your greens are no longer a healthy vegetable.
Please understand the previous paragraph. Read it over and over until you understand that you are NOT doing a smart thing. When you've got that, then you may continue reading.
Why do we do this to ourselves? Why do we like to slowly kill ourselves? I have no clue, but I have stopped that trend. You can cook greens in low sodium chicken or beef stock and get just as much flavor as if you put the nasty fat in it. Trust.
Other items people seem to take from healthy to unhealthy in less than 5 minutes include, rice, pretty much ALL vegetables....smh, soups, almost everything. We should learn to accept that things are healthy and that's the way they are meant to be. Take pride in your food AND your body.
Most people don't realize this, but you can work out all you want, but if you don't EAT right, you're simply wasting time at the gym. You won't look the way you imagine.
I would like each and every person reading this blog to take a pledge to healthier cooking! Cut out the fats, the salt, the unhealthy cooking methods (yep, no more deep frying for you!!), etc. It is indeed hard to do, but nothing worth doing is easy. Think about it.
Random: So lately I have been just unfortunate. I fell down the steps to my house and hit everything imaginable EXCEPT my head... The next morning is when the soreness kicked it. The big open wounds on both of my elbows hurt like heck (did you realize how much you use your elbow daily? Sucks!!) , my back is killing me, and so on. To top it off, just recently my neck starting to give me sharp pains EVERY time I friggin moved!! Can't wait to go home and get a checkup. These injuries got me messed up!!
I am super excited that I will be leaving to go to my hometown soon for Christmas!!! I miss my family sooo much. Yea I got homesick, so what, lol. I'm ready for gifts, presents, money, and donations, lmao. Kind of nervous to see how I will keep my new eating habits though. Trent and I are both nervous, but I said I would cook our meals to stay on the healthy side and maybe a LITTLE cheating on Christmas Day, but that's it.
People please don't gain weight over the holidays #NotCool.
P.S. Check out my sister, Dominique Payne's "Dance With Me" Studio. Visit the Facebook page and sign up for a flyer with classes and sign up!!! The studio is located in Memphis, TN (Southaven, MS, technically, but people still consider it Memphis, lol). Get dancing, shaking, and grooving!!!!!!!!!!!!
But let me get back into this healthy subject. I'll even give you an example, lol. Firstly, raise your hands if you eat greens. Ok, keep your hands up if you think greens are healthy. I see. Moving right along. Keep your hands up if you put pork fat into your greens......... Now this is a damn shame. So you're trying to tell me that greens with pork FAT is healthy? (Sideways look with one eye bigger than the other and eyebrow raised) People, people, what are you thinking? Pork fat never makes anything healthier, it unhealthifies the ENTIRE dish.... in less than 5 mins. One minute you're boiling the water with a few seasonings for the greens (healthy), and then here you go adding that SWINE in there (unhealthy) and now your greens are no longer a healthy vegetable.
Please understand the previous paragraph. Read it over and over until you understand that you are NOT doing a smart thing. When you've got that, then you may continue reading.
Why do we do this to ourselves? Why do we like to slowly kill ourselves? I have no clue, but I have stopped that trend. You can cook greens in low sodium chicken or beef stock and get just as much flavor as if you put the nasty fat in it. Trust.
Other items people seem to take from healthy to unhealthy in less than 5 minutes include, rice, pretty much ALL vegetables....smh, soups, almost everything. We should learn to accept that things are healthy and that's the way they are meant to be. Take pride in your food AND your body.
Most people don't realize this, but you can work out all you want, but if you don't EAT right, you're simply wasting time at the gym. You won't look the way you imagine.
I would like each and every person reading this blog to take a pledge to healthier cooking! Cut out the fats, the salt, the unhealthy cooking methods (yep, no more deep frying for you!!), etc. It is indeed hard to do, but nothing worth doing is easy. Think about it.
Random: So lately I have been just unfortunate. I fell down the steps to my house and hit everything imaginable EXCEPT my head... The next morning is when the soreness kicked it. The big open wounds on both of my elbows hurt like heck (did you realize how much you use your elbow daily? Sucks!!) , my back is killing me, and so on. To top it off, just recently my neck starting to give me sharp pains EVERY time I friggin moved!! Can't wait to go home and get a checkup. These injuries got me messed up!!
I am super excited that I will be leaving to go to my hometown soon for Christmas!!! I miss my family sooo much. Yea I got homesick, so what, lol. I'm ready for gifts, presents, money, and donations, lmao. Kind of nervous to see how I will keep my new eating habits though. Trent and I are both nervous, but I said I would cook our meals to stay on the healthy side and maybe a LITTLE cheating on Christmas Day, but that's it.
People please don't gain weight over the holidays #NotCool.
P.S. Check out my sister, Dominique Payne's "Dance With Me" Studio. Visit the Facebook page and sign up for a flyer with classes and sign up!!! The studio is located in Memphis, TN (Southaven, MS, technically, but people still consider it Memphis, lol). Get dancing, shaking, and grooving!!!!!!!!!!!!
Sunday, December 19, 2010
Fresh Sea Scallops and Tiger Woods
So let me get this random side note out. It's about Tiger Woods and his siblings. Yes yall, Tiger Woods has siblings. 2 half brothers and 1 half sister, I think. So not too long ago, Tiger's oldest brother was on CNN talking about how they miss him and just want to talk to him and update him on what has been going on in the family.............. (blank stare, pointing at face, lol) Know we ALL know that as soon as someone in the family makes it big, other family member come out the woodworks and all of a sudden want to mend broken bridges and try to pull publicity stunts so they can try to make some money off of it, and all other strange things. I say leave Tiger alone, AND don't be blasting family business for the world to see. #ThatisAll
Alrighty know that that is out of my system let's talk about some food :) Trent bought me a Spice Rack for Christmas. Of course I couldn't wait to use it so I set it up and got to work cooking that night. Tonight I decided to use the spices to create a crust for some Sea Scallops I bought.
First when working with scallops you want to pat them dry. You won't get a good crust unless the excess water is patted off. Secondly you want to make sure they don't smell fishy. Most times there is a little extra flap of skin, pull that off, it will be tough if not, when you cook it, so stop being hard headed and take it off. Now you're ready to season. I blended a few dry herbs and spices together (Dry basil, lemon pepper seasoning, garlic powder, onion powder, pepper, Italian seasoning, parsley flakes) and crusted it on the tops and bottoms of the scallops. I pan seared them in olive oil on Medium-High heat for 3 minutes on each side....... DELICIOUS. I have not tasted scallops more better cooked than my own. I feel very accomplished. I served it up with some linguine tossed in my homemade tomato sauce, which is posted on my blog somewhere, lol. (picture of this dish on facebook, mobile uploads)
I feel like I'm becoming a better chef. When I take on new challenges and succeed, or fail, I learn and it makes me better overall. (So whatever you're doing in life, stay motivated, even when you fall short, at least you'll be better prepared next time :))
Right now Trent (For my new followers, Trent is my boyfriend, the love of my life, lol) is going ham on this shooting game called Army of Two:40th Day. I've gotten pretty good. Lol. I just snipe people. Something about running, aiming, and shooting does not work properly with me, so I sit still and shoot, lol. Playing this game after drinking is super fun too!!
Recently I realized what was in the drink, Amaretto Sour. I can't believe I never knew, lol, but it is simply Amaretto and Sour Mix. I find that the drink is quite sweet though, but it is a great "Baby" drink for first timers. In a small glass cup with ice, add 1 part Amaretto to 4 parts Sour Mix.
Another great drink that Trent likes is Ciroc Berry with Cranberry. Now he likes his drinks a little stronger than I do, but to each is own. You can use the 4 to 1 ratio with this drink as well. 4 parts Cranberry to 1 part Ciroc. And by the way, my new name for Ciroc and Lemonade is "Cirocalade". I'm gonna call P.Diddy up and see what he thinks about that, lol. Kinda catchy don't ya think? lol.
I'm making Gumbo again for Trent's lunch for the week, but this time I'm being a little more health conscious and taking OUT the Chorizo. It is very high in fat. So to replace that, I'm adding chicken and oysters. :) Feel free to make substitutions as you see fit. Only YOU know what YOU like :)
I think that's all for tonight folks. I'm about to get in on this game and go HAM!!
P.S. Shout out to Pam. We worked together at Graceland. She want me to sign her up for the first copy of my cookbook, which is under construction!! That made my day :) Thanks for your support Pam :)
Alrighty know that that is out of my system let's talk about some food :) Trent bought me a Spice Rack for Christmas. Of course I couldn't wait to use it so I set it up and got to work cooking that night. Tonight I decided to use the spices to create a crust for some Sea Scallops I bought.
First when working with scallops you want to pat them dry. You won't get a good crust unless the excess water is patted off. Secondly you want to make sure they don't smell fishy. Most times there is a little extra flap of skin, pull that off, it will be tough if not, when you cook it, so stop being hard headed and take it off. Now you're ready to season. I blended a few dry herbs and spices together (Dry basil, lemon pepper seasoning, garlic powder, onion powder, pepper, Italian seasoning, parsley flakes) and crusted it on the tops and bottoms of the scallops. I pan seared them in olive oil on Medium-High heat for 3 minutes on each side....... DELICIOUS. I have not tasted scallops more better cooked than my own. I feel very accomplished. I served it up with some linguine tossed in my homemade tomato sauce, which is posted on my blog somewhere, lol. (picture of this dish on facebook, mobile uploads)
I feel like I'm becoming a better chef. When I take on new challenges and succeed, or fail, I learn and it makes me better overall. (So whatever you're doing in life, stay motivated, even when you fall short, at least you'll be better prepared next time :))
Right now Trent (For my new followers, Trent is my boyfriend, the love of my life, lol) is going ham on this shooting game called Army of Two:40th Day. I've gotten pretty good. Lol. I just snipe people. Something about running, aiming, and shooting does not work properly with me, so I sit still and shoot, lol. Playing this game after drinking is super fun too!!
Recently I realized what was in the drink, Amaretto Sour. I can't believe I never knew, lol, but it is simply Amaretto and Sour Mix. I find that the drink is quite sweet though, but it is a great "Baby" drink for first timers. In a small glass cup with ice, add 1 part Amaretto to 4 parts Sour Mix.
Another great drink that Trent likes is Ciroc Berry with Cranberry. Now he likes his drinks a little stronger than I do, but to each is own. You can use the 4 to 1 ratio with this drink as well. 4 parts Cranberry to 1 part Ciroc. And by the way, my new name for Ciroc and Lemonade is "Cirocalade". I'm gonna call P.Diddy up and see what he thinks about that, lol. Kinda catchy don't ya think? lol.
I'm making Gumbo again for Trent's lunch for the week, but this time I'm being a little more health conscious and taking OUT the Chorizo. It is very high in fat. So to replace that, I'm adding chicken and oysters. :) Feel free to make substitutions as you see fit. Only YOU know what YOU like :)
I think that's all for tonight folks. I'm about to get in on this game and go HAM!!
P.S. Shout out to Pam. We worked together at Graceland. She want me to sign her up for the first copy of my cookbook, which is under construction!! That made my day :) Thanks for your support Pam :)
Sunday, December 12, 2010
Throw away the jars!! Home made is better!!!
Today is Sunday and I'm doing what I do on this day every week...... cooking EVERYTHING is the refrigerator!! I cooked the usual, Salmon Cakes, Chicken Noodle Soup, and added some newbies to the mix.
I decided to make my own Red Pasta Sauce instead of using the jar of sauce. Now don't get me wrong, I absolutely love the Prego Meat Sauce and Classico, but the sodium is soo high and you know I'm trying to eat better.
So here's what I did. I used 1 can of NO SALT ADDED diced tomatoes and 1 can of stewed tomatoes. Both are the Great Value brand at Walmart, so everyone can find them easily.
1 tbsp EVOO (Extra Virgin Olive Oil)
1 large onion chopped
2 large garlic cloves minced
1 can NO SALT ADDED diced Tomatoes
1 can Stewed tomatoes
2 tbsp chopped fresh basil
1 tbsp Italian Seasoning
2 cups water
Saute onion and garlic in the EVOO on medium-high heat for about 7 minutes.
Add cans of tomato and cook for another 10 mins.
Season with the Italian seasoning and add water. Cook for 20 mins on low heat.
Add the basil towards the end and save some as a garnish on top!!
I made the sauce and served it with a Chicken Pasta for lunch today, and Trent loved it. He went back for seconds, lol!!!
Random: So I can't wait to get home for Christmas! I want Nicki Minaj's "Pink Friday" album along with money and #thatisall lol.
P.S. Shout out to my wonderful family for following my blog, My mom, dad, sister, and Aunt Kristee!!!! Thanks for your support!!! Love you guys!!!!!
I decided to make my own Red Pasta Sauce instead of using the jar of sauce. Now don't get me wrong, I absolutely love the Prego Meat Sauce and Classico, but the sodium is soo high and you know I'm trying to eat better.
So here's what I did. I used 1 can of NO SALT ADDED diced tomatoes and 1 can of stewed tomatoes. Both are the Great Value brand at Walmart, so everyone can find them easily.
1 tbsp EVOO (Extra Virgin Olive Oil)
1 large onion chopped
2 large garlic cloves minced
1 can NO SALT ADDED diced Tomatoes
1 can Stewed tomatoes
2 tbsp chopped fresh basil
1 tbsp Italian Seasoning
2 cups water
Saute onion and garlic in the EVOO on medium-high heat for about 7 minutes.
Add cans of tomato and cook for another 10 mins.
Season with the Italian seasoning and add water. Cook for 20 mins on low heat.
Add the basil towards the end and save some as a garnish on top!!
I made the sauce and served it with a Chicken Pasta for lunch today, and Trent loved it. He went back for seconds, lol!!!
Random: So I can't wait to get home for Christmas! I want Nicki Minaj's "Pink Friday" album along with money and #thatisall lol.
P.S. Shout out to my wonderful family for following my blog, My mom, dad, sister, and Aunt Kristee!!!! Thanks for your support!!! Love you guys!!!!!
Wednesday, December 8, 2010
Cold Day equals............. GUMBO
Not too long ago I mad a huge pot of Gumbo and in just 2 short days, the contents of that pot magically disappeared. (I blame Trent, lol) I wanted to share my recipe with you just as a tasty option to have on a cold day. (This is a great dish for guys while they're watching Sunday night football, lol)
So because I love seafood, and so does Trent, I did a Seafood Gumbo. It reminds me of New Orleans and Emeril Lagasse for some reason.I jam packed it full of BOLD and EXCITING ingredients so I could have an overload of wonderful flavors going on. Here's what I put in it.......
1 pound Large Shrimp peeled and deveined (You really don't have to devein the shrimp. The vein will NOT kill you, lol)
1 package of Chorizo chopped to bite size pieces (Spanish Sausage. It's spicy and yummy!!)
1 can of baby clams, juice and all
3 stalks of celery diced
2 tbsp flour
2 tbsp Olive Oil
2 springs of Fresh Dill, Thyme, and Lemon Grass (Yea, I just got a little fancy on ya, but it tastes so good!! So hush up and buy it, lol.)
8 cups of Seafood Stock (You can make your own by boiling seafood shells and tid bits for about 4 hours in seasoned water. Cuts out the middle man, and is soooo cheap)
2 large onions diced
1 large green bell pepper diced
3 tbsp Gumbo File (A special gumbo seasoning that will give you that "gumbo" flavor. This is a must have!!)
Ok, so this is how it works..... Pay attention, it is sooo easy.
In a large pot, heat the Olive Oil to medium high. Add the celery, onions, and bell pepper. Saute until soft and colored. About 10 mins.
Add the flour and gumbo file. Mix in with the veggies. It should look really weird, lol.
Ok now, add in the seafood stock, fresh herbs, and bring to a rapid boil, and then keep it simmering for at least 15 minutes.
In a skillet, saute the chorizo for about 3 mins, then add it to the big pot simmering.
Add the shrimp into the big pot and turn off the heat. The shrimp will cook in about 3 mins.
Serve over rice and you've got yourself a winner!!!!
So because I love seafood, and so does Trent, I did a Seafood Gumbo. It reminds me of New Orleans and Emeril Lagasse for some reason.I jam packed it full of BOLD and EXCITING ingredients so I could have an overload of wonderful flavors going on. Here's what I put in it.......
1 pound Large Shrimp peeled and deveined (You really don't have to devein the shrimp. The vein will NOT kill you, lol)
1 package of Chorizo chopped to bite size pieces (Spanish Sausage. It's spicy and yummy!!)
1 can of baby clams, juice and all
3 stalks of celery diced
2 tbsp flour
2 tbsp Olive Oil
2 springs of Fresh Dill, Thyme, and Lemon Grass (Yea, I just got a little fancy on ya, but it tastes so good!! So hush up and buy it, lol.)
8 cups of Seafood Stock (You can make your own by boiling seafood shells and tid bits for about 4 hours in seasoned water. Cuts out the middle man, and is soooo cheap)
2 large onions diced
1 large green bell pepper diced
3 tbsp Gumbo File (A special gumbo seasoning that will give you that "gumbo" flavor. This is a must have!!)
Ok, so this is how it works..... Pay attention, it is sooo easy.
In a large pot, heat the Olive Oil to medium high. Add the celery, onions, and bell pepper. Saute until soft and colored. About 10 mins.
Add the flour and gumbo file. Mix in with the veggies. It should look really weird, lol.
Ok now, add in the seafood stock, fresh herbs, and bring to a rapid boil, and then keep it simmering for at least 15 minutes.
In a skillet, saute the chorizo for about 3 mins, then add it to the big pot simmering.
Add the shrimp into the big pot and turn off the heat. The shrimp will cook in about 3 mins.
Serve over rice and you've got yourself a winner!!!!
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