The Martial Chef

So tell me what's this Zija stuff all about anyway...

2013-07-30T10:44:00.001-07:00

Many of you may have seen that lately I've been posting A LOT about Zija. I've probably asked you if you'd be interested in taking any of the products and joining a healthy revolution with me. I've gotten some pretty good feedback from some, and blown off my most people. I've run an emotional roller coaster of happiness, anger, and complete frustration in the promotion of this product. You could say I pretty much dove head first into this opportunity to become a Zija Independent Distributor. I felt so strongly about the products that I just dove right in. With any venture where you're trying to promote something to others it can be very difficult. Let's start with a little background first...

I've always been searching for the perfect workout products. Being a chef and working early hours and being on my feet for at least 10-12 hours a day I'm always seeking out the perfect miracle energy product. And working out every day during the week whether it's teaching my martial arts classes or working out on my own, doing Zumba or at the boxing gym, I NEEDED something for energy. When I was the Executive Chef at a corporate catering company I definitely went the bad route: Monsters, Red Bulls, coffee, etc... Last year I really started focusing on juicing thinking maybe I could get all of my energy from natural ingredients and nutrients from foods. To get added protein I was drinking Muscle Milk, early in the morning I would drink V8 Energy Fusions, after workouts I'd replenish with chocolate milk. But I always felt like something was missing and I was just wishing for more energy during the day or more hours during the day to get everything done.

So needless to say when I was approached with this Zija opportunity I was very hesitant because I really didn't think the "miracle product" had been found. Before I ordered the products I did my research though. I became as educated as I possibly could about moringa, its health benefits, and about the company Zija itself. The coolest thing I came into contact with was that I have a lot of friends all over the world due to the environment where I work and A LOT of my Indian friends reached out to me and told me they cook with moringa on a daily basis and it's something that they integrate into their everyday lives. So that made me hopeful.

Distributing Zija has been frustrating for sure, I'm not going to lie. The best part about the company is the INCREDIBLE support system. I'm inundated with people to help me, who give me feedback, personal testimonials, texts daily, inspirational posts, phone calls with mentors and top people in the business. Right now I'm just dedicated to educating people about Zija and the health benefits of moringa and continuing to take the products on an everyday basis and promoting my own healthy lifestyle. I can only hope that people will take notice and take the plunge with me. Here's some facts and info about Zija products...

Here's a YouTube documentary about moringa:

Moringa Documentary

Presentation about moringa health benefits:

Moringa Health Benefits

Here's the Zija website to find out more info about moringa and Zija products:

Zija

And here's some pictures showcasing the health benefits of moringa:

Things You Can Turn Into Pesto...

2013-07-23T11:35:00.000-07:00

I consider myself to be an EQUAL OPPORTUNITY CONDIMENT LOVER...Mustard, mayonnaise, ketchup, crazy aioli's, remoulades, but the KING of condiments in my book is PESTO!!! I honestly could eat pesto on just about everything! (Is it weird on PB&J??? J/k!) Cheese+nuts+olive oil+ garlic+whatever the hell you want=AWESOME PESTO! So here's a quick look at some interesting things you can add to pesto!

So let's start with a basic pesto recipe:

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

***For the ideas below we're substituting most of the ingredients for the basil but feel free to go half and half.***

Garlic scapes: Not sure what garlic scapes are? Don't worry you're not alone! Scapes are the above-ground central stalk of a garlic plant. They taste like garlic but are mild enough to eat alone and have a textural quality like green onions. Walnuts are the perfect nut component to add to this addition of pesto.

Parsley: The best part about parsley is it helps keep the pesto more bright and green than basil. But feel free to use it as an addition to the basil too.

Corn: This one blew my mind! Using sweet corn that has been cooked in bacon fat makes an AWESOME sauce for pasta.

Kale: Since kale is a super food why not incorporate it into a pesto that you can serve on top of your favorite pasta or turn it into a salad dressing.

Beets: Don't let the crazy pink color fool you, but beets are such an AWESOME addition to a pesto. You can either use fresh cooked beets or even the pickled canned beets. Either are a perfect summer treat!

Cilantro, Thyme, Mint, Tarragon: This bevvy of beautiful herbs can be used either one at a time to showcase each herb individually or you can do some awesome combos with a couple of different herbs together or get super daring and try them all in one pesto! For the mint and tarragon I like to add a squeeze of lemon juice for some added freshness!

Summer Salad Recipes...

2013-07-12T12:28:00.000-07:00

I don't know about you but when it's close to deathly hot outside (at least that's how it is here in sunny AZ) the only thing I crave are cold foods ALL THE TIME so that means LOTS and LOTS of salads! Even though I make them every single day at work you'd think I'd get tired of them and have nightmares about them but I don't! I'm always trying to find new and AWESOME recipes and below you'll find some pretty great and possibly some different ideas for summer salad combinations! BON APPETIT!!!

1. Arugula Grape and Sunflower Seed Salad: There's a bit of bitterness that comes with the arugula kind of like a peppery taste which pairs so well with the sweetness of the grapes. A sweet honey mustard vinaigrette would pair really well and you get a lot of Vitamin E from the sunflower seeds. For an easy protein topper add tuna or even pan-seared or grilled salmon.

2. Tuna Garbanzo Salad: This is kind of a Mediterranean inspired salad that uses arugula or spinach and you can add fresh, steamed green beans and hearty canned garbanzo beans and is topped with a good quality tuna preferably an oil packed tuna. Dress it with light lemon juice and olive oil or you can even use Mediterranean hummus as your dressing. Add feta cheese for a salty touch!!!

3. Melon and Prosciutto Salad with Parmigiano-Reggiano: Combine cantaloupe and honeydew that you can either chop or use a melon baller and add torn or julienned pieces of prosciutto. Finish with a chiffonade (finely shredded) pieces of mint and basil and top with lemon juice, a good quality olive oil, salt, freshly cracked black pepper and shaved pieces of Parmigiano-Reggiano cheese. (Splurge for the good quality stuff at an Italian market or A.J.'s! It's well worth it!) This is a perfect centerpiece served with bruschetta and an assortment of olives, cheeses and slices of salami or ham.

4. Heirloom Tomato Salad: One of my favorite easy, go-to salads that takes no time at all utilizes locally grown heirloom tomatoes. I slice big slices of different colored heirloom tomatoes (you can find them at Sprouts, A.J.'s, or Whole Foods), top with an aged Balsamic Vinaigrette and a drizzle of extra-virgin olive oil , a squeeze of fresh lemon juice, kosher salt, freshly cracked pepper and a sprinkle of fresh basil. You can easily add fresh mozzarella cheese to the mix as well or even roasted red peppers for an added pop!

5. Stone Fruit Salad with Toasted Almonds: I like to take fresh peaches, plums, apricots, and nectarines and rub them with olive oil and salt and pepper. Grill them; add them to spring mix and top with goat cheese and toasted almonds. Dress with Balsamic or apple cider vinegar, a squeeze of lemon juice, a drizzle of honey or agave nectar, extra-virgin olive oil and salt and pepper to taste.

6. Grilled Sirloin Salad: I'm not a huge fan of steak in my salad but I do enjoy it on a hot summer day and if the steak is grilled perfectly and sliced thin. In this combo I like to pair thinly sliced grilled sirloin or tri-tip with spinach, grilled corn (cut off the cob), fresh, julienned bell peppers and caramelized onions. Bleu cheese is a perfect cheese pairing with this salad and a red wine vinaigrette is a great dressing to use. The mixture of the hot steak, the caramelized onions, and the fresh vegetables is the perfect contrast and adds a nice crunch.

7. Chicken Orzo Salad: I've gotten to the point that I L-O-V-E orzo in salads as a variation to a traditional pasta salad. So in this pairing combine cooked orzo, with cooked chicken, bell peppers, green or red onions, cherry tomatoes, arugula and basil. Add goat cheese for an added creaminess and pair with your favorite dressing combo. You can also add prepared pesto for a different variation.

8. Grilled Vegetable Salad: During the summer it seems like we're always at the grill BBQ'ing so why not make a delicious grilled veggie salad for a change. Pick your favorite vegetables such as zucchini, yellow squash, bell peppers, Portobello mushrooms, tomatoes, etc... Make sure to rub all of the veggies with olive oil and coat generously with salt and pepper or your favorite seasonings. Remember it only takes a small amount of time for vegetables on the grill so prepare accordingly. I like to cut large slices and grill them, and then at the end cut them into large cubes or you can keep them in slices. Because of all the natural juices that are emitted from each veggie they don't need much seasoning other than olive oil, lemon juice, salt and pepper. Add your favorite herbs such as basil or dill and you can even top with a nice Feta cheese or shaved Parmesan.

9. Grilled Potato Salad: I like this variation of potato salad because grilling the potatoes really adds a nice smokiness to the potato salad. Use either red or white potatoes and par-boil them before putting them on the grill. You can make your go-to potato salad recipe but my staples always include green onions, hard-boiled eggs, bacon, dill pickle relish, fresh dill and a honey mustard dressing. I also like to add fresh lemon zest for an added zing.

10. Southwestern Bean Salad: Use canned pinto, black and kidney beans that have been drained and rinsed well. Add grilled corn, jalapenos, cilantro, tomatoes, onions, avocado and lime juice. Season with salt, pepper, chili powder and cumin (depending on your hotness level) and for dressing add blended chipotle peppers and prepared salsa. This is a perfect side dish for a Mexican BBQ!

All About Quinoa...

2013-07-03T12:16:00.000-07:00

Quinoa ("KEEN-wah"), is slowly but surely taking over the world. This delicious grain is referred to as a SUPER FOOD, and is native to regions of South America: Ecuador, Bolivia, Colombia, and Peru. Quinoa contains essential amino acids, and good quantities of calcium, phosphorous and iron. Some say that you can survive off of quinoa alone and nutritional evaluations have shown that it is a source of complete protein. But don't think that this grain should just be relegated to a side dish, here you'll find recipes that integrate the quinoa into main dishes, as well.

1. Quinoa Fruit and Nut Bars: Such a great snack to carry around all day! Recipe Here

2. Nutty Cinnamon Breakfast Quinoa: What an AWESOME alternative to oatmeal! Recipe Here

3. Almond Cranberry Quinoa Cookies: Three words: COOKIES FOR BREAKFAST!!! Recipe Here

4. Coconut, Almond, and Quinoa Breakfast Cakes: This recipe happens to be vegan, and you won't even notice that it is!!! Recipe Here

5. Quinoa Granola: Perfect as a gift or just to have around the house to eat on its own or even on top of yogurt! DELISH! Recipe Here

6. Green Quinoa: Fresh herb paste turns the quinoa this pretty color; finish with chopped nuts, arugula, and pepper flakes. Recipe Here

7. Plum and Quinoa Salad with a Pomegranate Vinaigrette: Pears would be a great substitute for non-summer seasons. Recipe Here

8. Quinoa Tabbouleh: Because bulgur wheat is sooooooo 2012!!! =P Recipe Here

9. Buffalo Chicken Quinoa Bites: Pretty self-explanatory!!! Recipe Here

10. Crispy Quinoa Sliders: Chickpeas, cheese and breadcrumbs...What could be better! A vegetarian alternative for those backyard BBQ's!!! Recipe Here

11. Veggie Fried Quinoa: AWESOME alternative to traditional fried rice. Recipe Here

12. Quinoa Chili: Who needs meat when you can add delicious healthy quinoa??? Recipe Here

13. Spaghetti with Quinoa Meatballs: I can tell you one thing, you honestly won't miss the meat in this particular recipe. Recipe Here

14. Quinoa Sushi Rolls: MIND=BLOWN!!! Recipe Here

15. Broccoli Quinoa Quesadillas: AWESOME main dish or even appetizer. Recipe Here

Hope you enjoyed a few of those DELISH variations of quinoa! Happy Cooking!!!

Fresh Corn: 50 Ways!!!

2013-07-02T12:33:00.001-07:00

We are nearing the most patriotic holiday in a couple of days: July 4th, and what perfect side dish to any backyard BBQ then fresh corn??? First off let's talk about how to properly cook fresh corn...

Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes. *I like my corn super tender so I bring the water to a boil, but then go low and slow for about 2 hours. It produces a super tender ear of corn!*

Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.

Slow Cooker: Place shucked ears of corn in a slow cooker; cover with water, add 4 oz. butter and your favorite seasonings. Cook on low for 4 hours.

1 ear=1/2 cup kernels

Now here's some AWESOME variations of fresh corn...

1. Maple-Chipotle Corn: Puree 1 stick softened butter, 2 Tablespoons maple syrup and 1 Tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn.

2. Sweet Curry Corn: Puree 1 stick softened butter with 3 Tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn.

3. Dill-Caper Corn: Mix 1 stick softened butter with 1/4 cup chopped dill, 2 Tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn.

4. Anchovy Corn: Mix 1 stick of softened butter with 2 teaspoons of anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 Tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko.

5. Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, turning once, 15 minutes.

6. Corn with Herb Oil: Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.

7. Buffalo Corn: Whisk 6 Tablespoons melted butter and 3 Tablespoons Buffalo wing sauce; brush on cooked ears of corn. Sprinkle with crumbled Bleu cheese, celery salt and chopped scallions.

8. Jerk-Salted Corn: Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 Tablespoons kosher salt. Sprinkle on cooked ears of corn.

9. Lemon-Pepper Corn: Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn.

10. Mexican Corn: Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper and lime juice.

11. Spanish Corn: Mix 3 Tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika.

12. Parmesan Corn: Mix 1/4 cup grated Parmesan, 2 Tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees until golden.

13. Beer-Boiled Corn: Bring two 12-ounce bottles amber beer, 2 cups water, 2 Tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.

14. Caesar Corn: Mix 3 Tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons Dijon mustard and the juice of 1/2 lemon; brush on grilled ears of corn. Sprinkle with grated Parmesan and toasted panko breadcrumbs.

15. Corn in Marinara: Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt; simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with Parmesan.

16. Cheddar Cornbread: Prepare an 8.5-ounce box of cornbread mix as directed; stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar and 1/4 cup chopped chives into the batter before baking.

17. Corn Succotash: Melt 3 Tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.

18. Southwestern Succotash: Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 Tablespoons chopped cilantro and a squeeze of lime juice.

19. Italian Succotash: Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil.

20. Corn and Tomato Salad: Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 Tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste.

21. Corn Gazpacho: Make Corn and Tomato Salad (No. 20); puree with 1/2 cup chopped red bell pepper and 1 cup tomato juice. Chill.

22. Corn-Bean Salsa: Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 Tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro.

23. Corn-Edamame Salad: Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 Tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated fresh ginger and sesame oil.

24. Corn and Bacon Pancakes: Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet.

25. Corn Ice Cream: Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.

26. Corn-Bacon Syrup: Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 Tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet; cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.

27. Corn Pasta Salad: Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 Tablespoons each chopped parsley and chives. Stir in 12 ounces of cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste.

28. Corn Quesadillas: Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas; top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side.

29. Corn Stir-Fry: Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 Tablespoon water; cook 2 minutes. Drizzle with sesame oil.

30. Shrimp-Corn Stir-Fry: Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables; cook until pink, 2 minutes.

31. Corn Crostini: Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 Tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.

32. Chile-Corn Vinaigrette: Puree 1/2 cup cooked corn kernels with 2 Tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 Tablespoons vegetable oil.

33. Corn Frittata: Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar cheese. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees until set, 15 more minutes.

34. Cold Corn Soup: Cut the kernels from 4 raw ears of corn; reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water, simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper; chill.

35. Corn Egg Drop Soup: Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water, whisk into the broth and bring it to a boil. Slowly pour in 2 beaten eggs; simmer 1 minute. Season with salt and pepper. Top with sliced scallions.

36. Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

37. Savory Corn Custard: Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions.

38. Cheesy Corn Toast: Brush frozen Texas toast with mayonnaise; top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees until the cheese melts, 8 minutes.

39. Corn Waffles: Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 Tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden.

40. Corn Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with crème fraiche and chopped mixed herbs.

41. Mexican Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream.

42. Corn Pasta: Cook 8 ounces pappardelle; reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 Tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes; cook, stirring, until tender. Add the pasta water and bring to a simmer; stir in the pasta. Top with basil and Parmesan.

43. Corn Baked Potatoes: Bake potatoes at 400 degrees, 1 hour. Puree 1/2 cup cooked corn kernels with 6 Tablespoons softened butter. Stir in 2 more Tablespoons butter, 1 Tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes.

44. Hush Puppies: Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degree vegetable oil, 3 minutes.

45. Mozzarella Corn Fritters: Make Hush Puppies (No. 44) with just 1/2 cup corn kernels; add 1/2 cup finely diced mozzarella and a pinch of dried oregano to the batter before frying.

46. Creamed Corn: Cook 3 cups raw corn kernels and 1 Tablespoon flour in 2 Tablespoons butter, 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives, salt and pepper to taste.

47. Light Creamed Corn: Cut the kernels off 6 raw ears of corn. Scrape the cobs with the back of a knife to extract the milk; puree the milk with half of the kernels and 1 cup water. Cook the remaining kernels and 1/2 cup chopped onion in 2 Tablespoons butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.

48. Corn Pizza: Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated Parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees, 10 minutes. Top with basil.

49. Corn Risotto: Cook 1 cup each raw corn kernels and chopped onion in 2 Tablespoons butter until soft. Add 1 cup each Arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in 1/4 cup Parmesan cheese. Season with salt.

50. Corn Relish: Chop 1 cup cooked corn kernels, 1 each red and green bell pepper, 1 stalk celery and 3 scallions in a food processor. Toss with 3 Tablespoons cider vinegar, 1 Tablespoon each olive oil and brown sugar, and 3/4 teaspoon each celery seeds and kosher salt.

HAPPY COOKING!!!!!!!!!!!!!!!!!!!!!!!!

All About Grilling...It's Grill Time, baby!!!

2013-07-01T13:15:00.000-07:00

Just in time for the upcoming 4th of July holiday we're going to take a look at some unconventional things that you can grill and give you some new tips and tricks on grilling a better chicken. So with a bag of charcoal, grill ablaze, tongs in one hand, and spatula in the other...LET'S GET GRILLING!!!

Let's start with maybe some things you didn't know you could grill. We're going to call it: CAN YOU GRILL IT???

Figs: The smokiness from the grill will add a perfect dimension to these figs that would go absolutely perfect in a summer salad.

Bologna: This could take you back to your childhood (I know it does to me: "My bologna has a first name it's Oscar...") but grilling it sure is a grown-up version and can be added to a delicious sandwich or even put on top of a hamburger.

PB and Fluff: We skip the jelly on this bad boy and add marshmallow fluff and it's almost like a PB&J sandwich married a S'more and had a baby! DELISH! You can even throw some chocolate bars in there for an added treat. DESSERT ON THE GRILL!

Grapes and Strawberries: Grilling these delicious summer fruits are great to eat on their own or you can add them to your favorite salad or make a delicious fruit salad.

Mozzarella cheese: This is the perfect answer to a "grilled cheese" sandwich. Instead of grilling the whole sandwich you can grill the cheese. Add it to a salad, your favorite sandwich, or even as a topping on pizza.

Iceberg lettuce and Kale: I've gotten into the habit of always grilling my lettuce when I can. Not only are iceberg and kale great but so is romaine lettuce, green leaf, and red leaf. It makes the perfect smoky, charred taste to salads.

Citrus: Whenever I cook fish on the grill I tend to lay a thin layer of citrus on the grill and add the fish on top so the fish gets "steamed" by the citrus, and then the citrus gets a nice charred flavor as well. *A new interesting recipe I found is grilled lemonade. Before you get skeptical trust me, grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1 1/4 cups sugar with 1 3/4 cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons. Voila, grilled lemonade!!!*

Frozen onion rings: Sounds crazy, I know, but what a perfect side dish to an AWESOME backyard BBQ!

Rice Krispies Treats: Either buy Rice Krispies Treats or make your own and put those yummy guys on the grill for an AWESOME dessert treat, guaranteed for the kiddies to love! Never thought a yummy snack like that would be so delicious on the grill.

Pickles: Perfect accompaniment for those hot summer days when you're BBQ'ing those yummy hot dogs and hamburgers. Grilling the pickles adds such a yummy layer of dimension and tastes DELISH on top of a hamburger.

Alright now let's talk: CHICKEN! Here's some tips for grilling that delicious fowl...

For a super moist chicken utilize citrus. Rub a whole chicken, cut into 8 pieces, with vegetable oil, salt and black pepper. Grill, skin side down, and squeeze the juice from 2 lemon halves and 2 orange halves over often. Brush another 2 lemon halves and 2 orange halves with 1 Tbsp. vegetable oil. Grill, cut side down and serve alongside the chicken for additional squeezing.

Buy a brick: Buy a brick from a home improvement store and wrap it in foil. Butterfly a whole chicken and use the brick to weigh down the bird, flatten out its shape, and allow it to attain its crackling skin.

Memorize this rub: 4 Tbsp. kosher salt+3 Tbsp. brown sugar+2 Tbsp. sweet paprika+1 Tbsp. cayenne pepper=Enough spice rub for two whole chickens.

Remember this: The only thing worse than overcooked chicken is undercooked chicken. Don't cut it open to check. Instead insert an instant-read thermometer into the thickest part of the thigh-or the center of any other cut. 165 degrees is the MAGIC NUMBER!!!

Brined birds taste better. Here's an all-purpose buttermilk based recipe and a couple of variations:

Buttermilk Brine: Combine 1 quart buttermilk, 4 teaspoons of kosher salt, and 1 teaspoon ground black pepper in a large, resealable plastic bag. Add chicken and chill for at least 4 hours or overnight. Drain before using. Makes 1 quart (enough for 4 lbs. chicken).

Curry: Use the master brine recipe and add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons of ground turmeric.

Chipotle: Use the basic brine recipe and add 2 Tablespoons of adobo sauce from a can of chiles in adobo.

Louisiana-Style: Use the basic brine recipe and add 2 Tablespoons of smoked paprika, 2 Tablespoons of Tabasco and 2 teaspoons of celery seeds.

Lemon-Dill: Use the basic brine recipe and add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups of chopped fresh dill.

NOW, GO GET YOUR GRILL ON!!!! BON APPETIT!!!

50 Salsas and Guacamoles...

2013-06-28T14:09:00.001-07:00

Just in time for 4th of July here are some AWESOME recipes for salsa and guacamole with some fun unique ideas and variations. Enjoy!!! BON APPETIT!!!

1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced Roma tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred; dice. Make Fresh Salsa (No. 1), using only 2 tomatoes; add the grilled pineapple and 1 teaspoon grated fresh ginger.

3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.

4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can of hearts of palm, 1 diced avocado and 1/4 cup of coconut water.

5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and Serrano chile, 2 Tablespoons each lime juice and white wine vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit for 1 hour.

6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees until tender, about 15 minutes; cool. Make Cilantro Salsa (No. 5); add the plantains and 1 teaspoon of olive oil.

7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 Tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 each chopped cilantro and scallions, 1 diced seeded Serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema (sour cream), and lime juice and salt to taste.

9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.

10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 Tablespoons of the sauce. Add lime juice and salt to taste.

11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon of cumin in olive oil. Toss with 1 can of pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.

12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 chopped cilantro and the juice to 1 to 2 limes. Season with salt.

13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 Tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.

14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, and the juice of 1 lime, and honey and salt to taste.

15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 a lime and 1/2 an orange, 1 teaspoon honey and 2 Tablespoons each chopped mint and basil.

16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.

17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 Tablespoon of the sauce, 2 Tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor; add 2 Tablespoons chopped cilantro.

18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.

19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.

20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.

22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin; grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.

23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 Tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove; roast at 450 degrees for 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.

24. Warm Hominy Salsa: Puree 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 Tablespoon olive oil in a saucepan; add the tomatillo puree and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro; simmer until thickened, 10 minutes.

25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.

26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 cup chopped white onions, 3 garlic cloves and 1 Serrano chile in boiling water, 8 minutes. Drain and puree with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.

27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes; drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic; puree with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees until browned, about 25 minutes; cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.

29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 Tablespoon Cajun seasoning; grill until charred. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.

30. Poblano-Corn Salsa: Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.

31. Chunky Guacamole: Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, add 1 diced seeded jalapeno. Add lime juice and salt to taste.

32. Scallion Guacamole: Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch scallions with olive oil, season with salt and grill until charred; chop. Make Chunky Guacamole (No. 31), omitting the onion; add the grilled scallions and bell pepper.

33. Four-Alarm Guacamole: Make Chunky Guacamole (No. 31) but don't seed the jalapeno; add 1 chopped Serrano chile, 1/2 chopped habanero chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.

34. Smoky Guacamole: Make Chunky Guacamole (No. 31); add 1 minced chipotle in adobo sauce.

35. Jicama Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup each diced jicama and pineapple.

36. Chicharrones Guacamole: Make Chunky Guacamole (No. 31), adding 1 cup crushed fried pork rinds.

37. Corn-Bacon Guacamole: Grill 2 ears of corn until charred; cut off the kernels. Make Chunky Guacamole (No. 31), omitting the jalapeno; add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos.

38. Crab-Mango Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup diced mango and 4 ounces lump crab meat.

39. Garlic Guacamole: Cut off the top of 1 head of garlic; brush the head with olive oil, wrap in foil and roast at 375 degrees until tender, about 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole (No. 31), mashing in the roasted garlic and 1 chopped fresh garlic clove.

40. Shrimp Guacamole: Saute 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes; chop. Make Chunky Guacamole (No. 31), add the shrimp and the grated zest and chopped segments from 1 orange.

41. Margarita Guacamole: Make Chunky Guacamole (No. 31), swapping in chopped scallions for the onion; add the zest and juice of 1 lime, the juice of 1/2 orange and 3 Tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.

42. Papaya Guacamole: Make Chunky Guacamole (No. 31), omitting the tomato and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.

43. Wasabi Guacamole: Make Chunky Guacamole (No. 31), mashing 2 teaspoons wasabi paste with the avocado and omitting the jalapeno and tomato; stir in 1/2 cup julienned radishes.

44. Low-Fat Guacamole: Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.

45. Grape Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup chopped grapes.

46. Creamy Guacamole: Puree 3 chopped avocados, the juice of 2 limes, 1/4 cup each crema (sour cream) and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.

47. Molcajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded Serrano chiles and the juice of 1 lime in a molcajete (mortar) to make a paste. Add 3 chopped avocados; mash. Stir in 1/2 cup diced plum tomatoes, and lime juice and salt to taste.

48. Tomatillo Guacamole: Mash 3 diced avocados with 1/2 cup Salsa Verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.

49. Chickpea Guacamole: Puree 1 can chickpeas (drained and rinsed), 2 chopped avocados, 2 Tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.

50. Guacamole Parfaits: Toss 1 diced avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado and tomato mixtures in martini glasses. Top with cilantro, lime wedges and tortilla chips.

10 New Uses for Zucchini...

2013-06-27T12:11:00.001-07:00

In Mexico, zucchini or calabza are generally served mixed into soups or stews or used as a filling for quesadillas. In Italy, zucchini are usually breaded or pan-fried and the zucchini flowers are also widely utilized. In France, zucchini is an essential ingredient in the famous ratatouille, which is a stew of summer fruits and vegetables or also an AWESOME movie! ;-) In Turkey, they generally use zucchini to make "zucchini pancakes" that are traditionally served with yogurt. In Greece, zucchini is usually fried or boiled but can also be stuffed with various minced meats. In Bulgaria, a popular dish is an oven-baked zucchini topped with eggs, yogurt, flour and dill. In Egypt, zucchini are cooked with tomato sauce, garlic and onions. Zucchini is low in calories and contains useful amounts of folate, Vitamin A, and potassium.

Below you will find some useful ways/ideas to utilize this summer veggie if you haven't already!

Cheesy Zucchini Rice
Mix 2 medium shredded zucchini and 1 cup shredded cheddar cheese (part-skim if you want to be more health conscious) into just cooked brown rice; the residual heat will steam the zucchini and melt the cheese, creating a healthy and tasty side dish. *Remember brown rice is ALWAYS a healthier alternative, but feel free to use white rice, jasmine rice, etc...*

Zucchini Ribbon Salad
Use a vegetable peeler to shave long, thin strips of zucchini (stop when you reach the seedy inner core). Toss with lemon juice, olive oil and a pinch of salt and pepper for a bright-tasting, no-cook salad. *This happens to be one recipe that I'm absolutely obsessed with right now! HOW EASY!*

Zucchini with Pearl Pasta
Sauté diced zucchini (3 medium) in olive oil; toss with cooked pearl pasta (Israeli couscous) or whole-wheat orzo. Add freshly grated Parmesan cheese and a small handful of toasted pine nuts (optional).

Zucchini Oven Fries
Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into beaten egg (or egg substitute), then into seasoned breadcrumbs. (I like to use Italian breadcrumbs.) Place on a baking sheet, spritz with cooking spray and bake at 425 degrees for 30 minutes, turning zucchini fries after 15 minutes.

Mac and Cheese with Zucchini
Mix shredded zucchini (2 medium) and 1 cup of cooked green peas into your best low-fat or regular macaroni and cheese recipe. This is a great way to sneak some healthy green veggies into this family favorite especially if you have children. (Hopefully they're not as picky as I was as a kid)!

Zucchini Frittata
Sauté diced zucchini and chopped onion in olive oil. Whisk 4 whole eggs, 2 egg whites, 1/2 cup Parmesan cheese, salt and pepper. Pour over vegetables; cook on the stove until eggs are almost set, then finish in the broiler so the frittata puffs and browns or if you're cooking leisurely and have more time finish the frittata in a 400 degree oven and cook more low and slow until the eggs have set and it begins to brown. *You can add any veggies and add-ins you like; I like spinach, tomatoes, Feta cheese, bacon/ham, mushrooms, bell peppers, etc...*

Zucchini Pasta Salad
Bring a pot of salted water to a boil; add 1 cup whole-wheat orzo. Cook according to package directions. With 5 minutes remaining, add 1 diced zucchini, 1 cup frozen shelled edamame and 1 cup fresh green beans (cut in 1-inch pieces). Continue cooking, then drain pasta and vegetables. Toss with lemon juice, olive oil and salt and pepper. *Feel free to add in any other favorite veggies and you can also use your own personal favorite dressing as well. Makes an AWESOME 4th of July side dish!*

Zucchini Brownies
Zucchini in a brownie? Absolutely! This low fat brownie recipe includes grated zucchini, applesauce and banana for a nutrient-packed chocolatey treat. Low fat brownie recipe.

‘Hidden’ Zucchini Spaghetti
Grate 2 medium zucchini and squeeze out moisture; stir into your favorite healthy store-bought spaghetti sauce as it’s heating, to add an extra serving of veggies. Toss sauce with whole-wheat spaghetti. *Or as a low-carb alternative use the grated zucchini as your "noodles" and skip the spaghetti in the entire recipe for a healthy alternative.*

Zucchini Muffins
What roundup of zucchini recipes would be complete without a quick bread? With the addition of whole-grain oats, pineapple, dried apricots and flax meal, this recipe makes a terrific on-the-go breakfast, and they freeze well. Zucchini Muffins

*BONUS ZUCCHINI RECIPE!!!*

Zucchini Hummus
Add 2 medium grated zucchini to your favorite hummus recipe and blend well. Check out my most recent blog post that has an easy hummus recipe and some different variations/ideas. Hummus Time

STOP! It's Hummus Time!!!

2013-06-25T15:51:00.000-07:00

"That's word because you know. U can't touch this. Oh-oh oh oh-oh-oh. Break it down. Oh-oh oh oh-oh-oh-oh-oh-oh-oh-oh. STOP! It's hummus time!"

Hummus is soooooo cool that even MC Hammer sang about it! Okay not really, but hummus is pretty AWESOME! We've seen a wide-spread popularity of this new favorite condiment all over the United States so let's get a little background about it first. (Don't we all really like to know what we're eating?)

So hummus is Middle Eastern and Arabic in origin and is generally made from mashed up chickpeas (garbanzo beans), tahini (sesame paste), lemon juice, olive oil, garlic, salt and pepper. The earliest record of a similar hummus recipe recorded was in Cairo in the 13th century. That's pretty damn old!

Good news is that hummus is pretty high in vitamin C and iron. The chickpeas are a good source of iron and dietary fiber and the sesame seeds from the tahini paste are an excellent source of amino acids. Hummus is very useful in vegetarian and vegan diets because it serves as a complete protein when eaten with bread. (Unless you have a gluten allergy! Whomp whomp!)

In Syria and Lebanon, hummus is traditionally served on a "mezzeh" table along with the likes of falafel and tabbouleh. Hummus is equally popular in Israel because most of the ingredients can be combined with meat and dairy meals following the Jewish dietary laws. In Palestine, hummus is traditionally served with olive oil, mint leaves, paprika, parsley or cumin or in another preparation uses yogurt in the place of tahini and butter in the place of olive oil, known as laban ma' hummus.

I think one of the greatest things is that for awhile hummus was just known as one of those ethnic ingredients that you could only get at certain ethnic restaurants but with the growth in a very diverse food culture you can find it as an appetizer, as a spread on a sandwich, or even as a "sauce" on pizza or flat bread.

I happen to absolutely love it and could eat it everyday of my life. To me it's something that tastes delicious but has the added bonus of being healthy as well! (WINNING!) So as a chef I'm always looking for new creative recipes for it especially because I use it so much at the workplace as a garnish. Below you'll find a very simple, basic recipe for hummus and I'll leave you with some fun options and ideas to try out your very own funky hummus creations!

Hummus

Prep Time: 10 minutes

Ingredients
1-16 oz. can of chickpeas or garbanzo beans
1/4 cup of liquid from the can of chickpeas
3-5 Tablespoons of lemon juice (depending on taste and preference)
1 1/2 Tablespoons of tahini
2 cloves of garlic, crushed
2 Tablespoons of olive oil (I only use extra-virgin)
To taste: salt and pepper

Preparation:

Place all of the ingredients except the oil in a food processor. Turn the machine on and let it start running. *Just a note, I like to use my immersion blender to make hummus because I think it gives it a little bit more of a coarse texture that has a bit more substance to it.*
While the machine is running, slowly start adding in the olive oil. Continue to blend until a nice paste forms.
Remove from the processor and season to taste with salt and pepper. (I wait until the end to do this to make sure I adjust my seasonings properly.) At this point you can add more seasoning if desired and more lemon juice as well.
Cover and refrigerate and use however you desire!

Hummus Variations: (Beware the list is long and distinguished!!!)

For a spicier hummus you can add a couple of chipotle peppers in adobo sauce.
Add a few roasted red peppers and cilantro for more of a southwest kick.
You can add spinach and feta cheese for a Mediterranean/Greek spin on it. (I would add some pepperoncini's to this one as well for a bit of a tang).
For an Italian inspired hummus add sun-dried tomatoes and prepared pesto.
For a saltier version you can add black olives or even kalamata olives. (Please make sure they're pitted)!
Shredded zucchini is always a fun raw vegetable to add to hummus and gives it more of a vegetable-y taste.
Canned artichokes (be careful they're expensive) and basil are a nice combo for a more Italian-inspired hummus.
I really like to play with other beans as well when I'm making hummus. For it to really be called a hummus it needs garbanzo beans but play around with adding white beans, kidney beans, black beans, edamame, hominy, pinto beans, etc...
Add pickled beets, but beware it will have a slightly Pepto Bismol-ish hue to it! Great for Valentine's Day though!
The white bean and sweet potato hummus that I made for work one week was a real hit! Make sure to steam the sweet potatoes ahead of time.
You can also combine one of my favorite words of all time, babaganoush with hummus and you have an awesome eggplant/hummus combo.
Adding prepared or homemade guacamole to hummus is always a hit and makes an outstanding topping on hamburgers.
And finally the winner of all winners has been my sweet pea, edamame and mango sweet chili hummus. Use the basic hummus recipe and add peas, edamame, mangoes (I use frozen that have been thawed) and the addition of sweet chile sauce. So refreshing for the summer and you better double the recipe because people will be eating by the bucket-full!!!

So there are some interesting ideas that you can play around with. I'm so glad that hummus has gained popularity and as far as I'm concerned it'll stay that way as long as I'm still creating new recipes. If you have any questions please feel free to e-mail me at: pastrychef1@cox.net.

As always, BON APPETIT and ENJOY!!!

The Journey that is Life!!!

2012-12-18T10:52:00.001-07:00

The first thing I'd like to do is share a post from Facebook posted by an incredibly AMAZING special man who holds a special spot in my life. This is sooooooooooo BEAUTIFULLY written and I was so touched, moved and inspired by the post that I thought I should share it and give my spin on the whole thing! Enjoy!

PURPOSE BUILT...

I felt a posting would be necessary after what had just happened with the fight on Saturday.

Some friends of mine from school came to watch what would be my first fight of 2012 since a couple of injuries and my last bout ...

in 2011. They were endearingly supportive of all my efforts and presence at the event. They knew what this could possibly mean for my inner being. So they came a crowd-full, in t-shirts, graphics and whole load of full-hearted screaming.

This really was endearing. But what i choose to share with you here and now, are some shots from before and after the event. As it truly is a measure of results. How you have grown. The journey is what gets us there. And it is not what everybody sees.

So I will also share what no one usually gets to hear.

On my journey there, I have taken some workshops about passions, about purpose and about self. You ever hear how when someone tells you the man who looks out is wise but the man who looks IN is enlightened. its true. Self knowledge is the one true path to enlightenment. Living with true self. Knowing what that is. Knowing what that wants. What it wants from you, for the world. I was put in to some very strong corners and asked why I HAD to live. What was my reason for surviving? What was it the World needed me For? It was strong and very imposing. It asked of purpose. And it was the clarity of that purpose that made a channel for passion. It was that channel that gave way to unlimited energy and discovery of true self.

I have jumped on this boat now. If it was a rescue boat that had room only for people of purpose, those would be our survivors, those would be our saviors. That is what i chose I would be. I would leave those without clarity behind and board the boat FOR those left behind. To show them they can, that everyone has purpose and a saviour boat to fill. That everyone has wings to be limitless and passionate about their purpose.

One of the things my soul told me was that I needed to continue full heartedly, and what I was doing was preparing. Part in for this fight and for many more to come. This is but another platform to show that limitlessness. How borders and blocks can be surpassed. And I needed to show it to myself.

BOY WAS THIS A TEST.
The day before i was on fire. At the party I had no reservations, this was ongoing, this was relentless, what I had, what I had to give, this was boundless, this was flow and it was infinite. You can be on such a high. it was so hot my hands at times were burning. I was an oven baking for movement!

And the next day...hello Stagnation. Here comes the initiation. Today was the day. What do you do with sparing time and space. And what do you let happen???
There is plenty out there that can seep into your mind; un-needingly, unnecessarily and un-endingly. Alot can be let happen to you. Well this is where you re-introduce your soul. You have to be feeding yourself that right spiritual information. How you are strong, why you are doing this, how you are brilliant, how you are resilient, how your soul knows purpose, how you are never ending, how you are brave. Its the biggest promotion piece of your life. And you have ONE audience member! YOURSELF.

AND ITS A TOUGH CROWD OUT THERE. IT IS.

Your emotions can be a track set for a roller coaster of ups and downs as your thought as well. You have to watch those. And what you notice. is that they pass. they pass like water underneath the bridge. What remains is the bridge. the bridge of growth, the bridge of purpose the bridge for your soul. And guess what with all that water running under it, that bridge needs maintenance. Its not going to help itself. THAT IS ON YOU!!! You need new bricks, you need new cement, you need new hands, new glue and nothing but the BEST! PROTECT THIS BRIDGE GUARD IT FOR ALL YOU KNOW YOU ARE GOOD FOR - FOR THIS WORLD. Or all is lost. you can be the bridge guiding for others. And you have to be strong for yourself for others.

THERE IS NOT STOPPING THIS. Soon enough all that stagnant energy had to go. And so I move.
BE FIRST
No one is going to lift you out of this but yourself. And you cant wait on anybody to lift you out of this. And so YOU DO!
Don't eliminate what bad there is - its not helping - grow and introduce what good you can bring, and have the bad overflow, leave no room for it.

LIVE WITH THAT TRUE SELF AND LISTEN TO IT. AND so i did. i did inch by inch what it told me to do. when i striked i striked, when stretched i stretched, when i dressed i dressed, and when i stood i stood, and when i watched i watched. it was myself - TRUE self leading the show, there was NO compromise. I trusted it

If I'm on this journey of growth, i had to give it a chance! I had to let it happen. i had to to give it a chance! And i had to choose that. YES CHOOSE THAT. CHOOSE TO LET IT HAPPEN.

AND SO I DID. TIME drew close. 1 bout over, 2nd on its way. 3rd bout finished quick. and we are already on number five. I'm getting queasy and its mine after the next and break.

Don't ride that emotional roller coaster. It isn't your ride!
You have already set your ride. You know whats to happen. You know what you are here for. You know how strong your soul is. You know how confident it is. It knows. it knows. IT KNOOOOOWWWSSSS. AND WHAT YOU DO. I WILL .I WILL. I WILL... AND I WILL COMPLETE. I WILL COMPLETE . I WILL COMPLETE. !!!!

ON WE GO. THE ROBE GOES ON. its a tunnel. and at the end, my destination...the ring. the decider. And it wasn't the judges doing the deciding. it was my true self. My one purpose here is to live with my true self - for when i connect with that do i connect with that channel of infinite capacity, of infinite energy, that no matter the real world result, i keyed in and left it all in that ring! I DO MY BEST. AND YOU DO YOURS. That is all i can really ask on any one. my opponent, my judges, my coaches and my fellow man to act with an open and sincere heart with nothing in reserve, or fixation.

The crowd is timid, but they are easily swayed. and easily changing. just like your emotions it seems. so they are irrelevant to you. to what you do. your soul is the only measure here. no compromise. only the best. LISTEN.

Round 1 and getting over the surreal fact that I'm in the ring again with someone opposing me throwing some hard blows, i fight back. My body begins to feel it all to but I'm not here to listen to that. So i get busy, i work and just as soon as a thought enters my mind i act, and with every blow it is displaced with movement. Just as in life.

Round 2 comes up and here i chance it. I gave room. i was not first. i allowed the opponent to be, and gave him his room. and he landed. and as soon as i stopped listening something else started getting my attention. IT GOT ME SOOOO MAAAD!!!! Upset, fraught with pain, fraught with despair, with fear, with angst, with dismay. "i should just quit now." "round 2, can we make it stop now?" "why is this happening" "why am i here" "can i look over to my corner, let them know" "is it my place" "I'm letting it happen" "how much more left"....i was mad watching those thoughts cross me.

And i made it through the second round with some help and a little patience.

The assistant coach tells me, this is my last round "this is YOUR Round", "you GOT this", "BE FIRST" "ALL YOU GOT, RIGHT HERE, RIGHT NOW!!!" "100%"

Now isn't that what I've been trying to tell myself all along!
My soul is always first
My soul knows - its GOT it
Do my best - 100%
my purpose - my round - MINE

AND SO I MADE IT. It WAS THE QUICKEST ROUND. I kept punching. If he struck, it didn't matter whether he kicked, punched, struck kneed. i struck. and i struck. and i struck. and it didn't matter what i threw. i threw i threw i threw. my heart was not letting down. it was not giving in on me. I WAS THEEEEERRRREEEE
I HAD KEYED!!! THIS WAS IT. DON'T STOP. THIS IS IT!!!! DON'T STOP KEEP GOING. THIS IS IT THIS IS IT THIS IS IT
KEEP GOING. WHEN DIDN'T MATTER WE WERE IN IT NOW. IN IT FOR IT TO BE IT. THIS WAS KEYING IN. I WAS THERE. WHERE I WAS LAST NIGHT. I GOT THERE. DING DING DING. ROUND OVER.

In my mind i was awaiting 4. 5. 6. in these rules there were three.

the assistant coach said you dominated third round, you were a different person out there, that was ALL Heart. He didn't want nothing to do with you....My coach said 'you did good...you did real good."

The other fighters saw it too. they saw heart. "Yo bro, i seen you move in the warm ups, i said this guy had vicious kicks - i made sure i was out there to see it - great fight bro"and the others along with the judges
"great fight bro"
"great fight"
"you did great"
"it was that third round"..."third round made the difference"...
And so it wasn't in their words but their tone and how they said what they said. EVEN THE AUDIENCE. i KNOW they saw something. they saw IT
They saw HEART. They saw ENERGY!. THEY SAW MY SOUL COME OUT WITH ME ON THAT THIRD ROUND. AND NON SPARINGLY SO. THEY ALL FELT IT. AND FOR THAT I AM GRATEFUL
FOR THAT I AM HAPPY
FOR THAT I AM HERE
FOR THAT MY GUIDANCE
FOR THAT WHAT I WANTED TO SEE OF MYSELF AND WHAT I WANTED OTHERS TO SEE OF ME.
THIS IS WHAT I CAME TO DO.

AND WHAT I PRAY IN GROWTH. IS THAT ITS NOT THERE ON THE THIRD. BUT THE SECOND. AND THE FIRST. AND BEFORE AND AFTER. THAT I LIVE TRUE AND SINCERE WITH MY SOUL AND TRUE SELF IN ALL I DO AND EVERYTHING I DO WITH OTHERS.

THIS IS WHAT I WANTED TO SHARE WITH YOU. AND I HOPE IF YOU DIDN' SEE IT HERE. YOU SEE IT IN YOURSELF READING THIS. OR IN YOURSELF BEFORE AND AFTER. BRING IT HERE BRING IT NOW. BE THERE.
BE THERE.

Now for my take on this journey that is LIFE...

"Life isn't a destination-its a journey. It's also fragile and unpredictable, so handle with care!"

Everything that was written in the above post resonated me to the core. As a fellow warrior in the martial arts world and life I've had some similar struggles and trials in my life. Being a woman in two very male dominated worlds has never been easy. In the culinary world you're always trying to prove that you have what it takes and that your desire and drive along with your skills are enough to get you ahead. You HAVE to develop a thick skin and learn to take the criticism. I've heard "You'll never be good enough", "You should be working the makeup counter at Dillard's" more times than I'd like. But you know what that does? It pisses me off so much that it makes me want everything more! I've been blessed in my culinary career to have some amazing successes but with that came a lot of failures and more times than I'd like to count of being knocked down but getting right back up again! Kind of like that Aaliyah (may she RIP) song that goes, "Dust yourself off and try again, you can dust it off and try again!" But if it weren't for those so-called "haters" or the ones who pushed me to my limits I wouldn't be the strong, no nonsense chef that I am today.

I've had similar experiences in the martial arts world as well. I have a very rare, not your average type of training story. I started when I was 6 and I was terrible. Having my Dad as my instructor was so difficult. Separating the difference between Dad and instructor/Sensei was something that haunted me for years. When I was corrected or told to do something I ALWAYS got emotional because I thought it was my Dad yelling at me or criticizing me. Alligator tears formed in my eyes almost every night for a good 2 or 3 years until one day the light bulb went *DING DING*!!! For some reason something clicked and I finally figured IT out! Not sure if it was divine martial arts intervention, but the martial gods were definitely looking out for me that day. I have been trained by the best, taught by the best, and beat up by the best. My Dad was harder on me than he was on anyone else. Now was that because I'm the baby of the family? MOST LIKELY! Was that because I am his daughter and he wanted me to be the best that I can be? ABSOLUTELY! Was it because I was to be the 1st black belt out of Yume Dojo? FOR SURE! If he wouldn't have pushed me so hard I don't think I would have had the same experiences in the dojo and on the mat and in life in general.

It has taken me awhile to wrap my head around what I want out of life, who I want to become, how I want to approach the journey and the path to self discovery. I am slowly starting to unravel the things that I need to do and the people that I need to associate myself with to get there. Obviously this has been a tough road to travel and I feel like there's constant road blocks and obstacles in my way, but instead of going around them and evading them like I might have done in the past, I just push right through them. Every day I'm slowly figuring out the Cliff Notes on life, and I'm taking it one day at a time.

I know for a fact that within the last year or two I've slowly starting becoming the woman that I want to become. The path to this self-discovery is not an overnight process and I'm not going to magically wake up one day and BOOM, instantaneously be the woman that I want to be, but I'm slowly chipping away at it. I'm enjoying the process and I'm learning something and discovering something about myself every single day, whether it's something I'm embracing about myself or something that I want to change.

It's imperative that I keep the negativity at bay, that I don't let the "negators" in my life and only surround myself with people that I know are in this for the long haul with me. It's a waste of my time to associate myself with people who bring me down. With that said this is a solo journey to try to achieve the best for ME! It has taken me sooooooooooooooooooo long to figure out that 90% of the time it is about everyone else, but a good 10% is left for me. I need to focus on the journey, not the destination and I'm happy to accept people into my life that embrace my approach and want to be beside me on the long, uphill battle to the top.

I believe my purpose in life has yet to be fulfilled. All I can hope for is that people in life see what I've set out to do: And that is to share my love, passion, and devotion to just LIFE! I can only hope that people feel my love and devotion to not only them but to LIFE! I want to embrace everyone and show them the love and passion I have so they can go on and share it with the world! So the journey is still a little rocky and wrought with trials and tribulations, but the more I keep walking uphill, the more clear it becomes. It's like walking through a fog or seeing a mirage, you know it's there but you just haven't reached it yet.

I just want to thank everyone for being on this journey with me and I'm so humbled and grateful to have such amazing people to be a part of the trek with me! I'm incredibly blessed to have had someone share such heartfelt, soulful experiences with me and been given the opportunity to share in his journey as well. To me that's what life is all about: sharing in the journey together. For that I will be forever grateful and forever evolving to become the person that I want to become!!!

Not Your Average Female...

2012-08-09T16:21:00.001-07:00

BABE, BITCH, BARONESS, BROAD, DAME, DOLL, EMPRESS, GAL, MISSUS, PRINCESS, QUEEN, DAMSEL, LASSIE, CHICK, LADY...And many many more words used to describe the female species!!! Want to know the one that resonates with me??? B-I-T-C-H!!! Now most of you out there things it's a derogatory comment. I, however, know the real meaning behind it and accept it as a term of endearment: Babe In Total Control of Herself!!!

Here are some things I've learned about myself which puts me into the category of: Not Your Average Female...

I'm just as comfortable wearing a white one shoulder BCBG dress with Colin Stuart multi-color stilettos as I am wearing an all black gi (martial arts uniform) with bare feet!

There's nothing better than carrying that blue sequined Coach bag on a night out, but nothing compares to the feeling of carrying my Everlast shoulder bag to the gym!

I'm just as comfortable applying my Chanel Mirrorfique smoky eyeshadow with a layer of glitter on top as I am applying a rear naked choke to an opponent on the ground!

I sometimes long for the "high" adrenaline-induced pain that comes from getting a tattoo, but I do still whine about that tiny paper cut that I feel I need to go to the ER for!

I know exactly what size undergarments conform to my body at Victoria's Secret and I know what colors and styles I love, but I also know that my Tapout 12 oz. boxing gloves and my MMA (mixed martial arts gloves) from Japan fit my hands like a glove! (Even if I secretly wish they came in pink or purple!)

I know the difference between a rear naked choke and a can opener, I know what a balk is, I know the difference between a defensive and reflexive boxer, and I know the different line changes in hockey, but that doesn't mean that I don't secretly root for the team who has the "cutest" uniforms, the "brightest" colors, or the "hottest" quarterback!

I have no problem with fabricating a whole pig or breaking a chickens neck to make chicken noodle soup, but the show Criminal Minds scares the crap out of me!

I enjoy a nice GINORMOUS salad filled with tons of veggies but I'm totally content eating pizza and wings! (Every now and then!)

Pictures of fitness models and motivational "fitspiration" photos fill my Pinterest page right alongside pictures of Victoria's Secret models, "fashgasm" photos, and how-to's on updos and smoky eye makeup applications!

Shellac manicures and pedicures in funky, glittery, sparkly colors are a must but they always seem to chip when I'm flipping a tire or dropping the sledgehammer!

I'm just as content watching Teen Mom, Mob Wives, The Hills as I am Real Sports, Boxing After Dark, and Hard Knocks!

I can watch GSP (George St. Pierre) or Andersen Silva ground and pound or KTFO their opponents in the UFC, but Silence of the Lambs and horror movies still frighten me like a wuss! ("It puts the lotion on the skin" has haunted me for years!)

A girls day might include hours of shopping and pampering, but could also include some target practice at Shooter's World!

You'll find the Victoria's Secret Fall Lookbook and Glamour on my nightstand along with Sports Illustrated and MMA magazine!

"Obviously you're not a golfer" a quote from the Big Lebowski resonates with me just as much as "So it's not gonna be easy. It's going to be really hard; we're gonna have to work at this everyday but I want to do that because I want you. I want all of you, forever, everyday. You and me everyday!" from The Notebook!

Songs like Enter Sandman by Metallica, Danger Zone by Kenny Loggins, Stronger by Kanye West fill my I-Pizzle along with Call Me Maybe by Carly Rae Jepsen, Love Is A Battlefield by Pat Benatar and Single Ladies by Beyonce!

I've got 12 tattoos, two of which are 3/4 sleeves and spent hundreds of hours sitting in the tattoo chair, but that tetanus shot and the drawing of my blood almost makes me pass out or cry like a little girl!

The calcium deposits and permanent bruises on my shins mixed with the bruises on
my upper ribs, the pain in my shoulder from the Kimura lock, mixed with the daze I'm in from a succession of 3 chokes in a row are NBD (No Big Deal), but the blisters on the back of my ankles from those ridiculously high Colin Stuart wedges that I wore all in the name of fashion are making me a "Cry Baby Sally!"

Squats, dead lifts, planks, triangle chokes, bent arm bars, roundhouse kicks, and spinning back fists are all words in my vocabulary as are Louboutins, pencil skirts, rompers, BB cream, Shellac nail polish, and volumizing mascara!

BLISS, Sephora, Victoria's Secret, Zethina Cosmetics and Forever 21 are beauty/fashion "holy" meccas' that you'll see me at often, but you might also find me perusing the workout apparel at the Under Armour outlet or trying to find the perfect pair of Nike's at the Nike store or even trying on different Everlast boxing gloves to find the right weight at Sports Authority!

The beautiful quote "dolce far niente" or the "sweetness of doing nothing" touches me to the deepest depths of my soul while "eat clean, train dirty" resonates just as much!

Pan-searing a fillet of opakapaka (pink snapper) in a lime butter sauce, delicately removing the pin bones from salmon with needle nose pliers, creating the perfect rosette of whipped cream on a cheesecake is just as easy for me as grilling hamburgers, throwing a slab of ribs on the BBQ and smothering it with BBQ sauce, and smoking my own pork belly to make homemade bacon!

I know that it takes less than 2 pounds of pressure to break someones elbow, I know that ripping someones ear off takes less work than ripping a page out of a phone book, I know that if applied correctly and at the right angle a straight arm bar can easily become a spiral break. But I also know that curling your lashes before mascara and after mascara gives them more volume, I know that if you hold your curling iron vertical that you'll get the perfect spiral curl, and I know that if you layer your eyelid with liquid eyeliner and then apply glitter you'll have the perfect sparkly eye makeup!

I know I need to sit with legs crossed while wearing a skirt or dress, I know that I'm supposed to leave my pinkie out when drinking tea, I know there are no elbows on the tables at a restaurant and I know which fork I need to use when eating a salad, but I do curse like a sailor and I do burp when I eat spicy food or drink too much carbonation!

I'm a giver (sometimes to a fault), I pour my heart out, when I do love, I love deeply, and I would do anything for the people I love and care about but I will not let you walk over me, or take advantage of me and I fight for what I believe and I'm definitely not too shy to tell you how I feel about you! (We can call that word vomit!) ;-)

I'm also the girl that believes in fairy tales, roots for the couple to get together at the end and live happily ever after, imagines romantic getaways and a perfect marriage with the one guy who changed it all, but I'm also the girl who hates labels, genuinely enjoys a males company w/o there being strings attached, is quick to point out douche-bagginess when I see it, hates game playing, arrogance and cheating and is not shy with saying that not every girl wants to be in a relationship!

So I guess what I'm trying to say is: That's me in a nutshell! A fierce, sassy, bad-assy, girly, loyal, tough, responsible, fighter with spunk, class, tattoos, a genuine passion for food and cooking, an eye and impeccable taste for fashion topped off with shine and sparkle all together in one tight, tiny little package!!!

"Fitspo" and "Fitspiration"

2012-07-10T11:58:00.000-07:00

"Working out is a reward not a punishment!" I feel like some people might've missed the mark on the whole fitness craze! Not everyone who works out does it because they NEED to or because they HAVE to fit in those skinny jeans. Some of us work out because we like to, because we want to be healthy, or because it's a total way of life!

Glamour magazine just recently had an article about "Fitspiration" or "Fitspo": Is It Bad For You? According to Urban Dictionary, "fitspiration" is fit+inspiration and uses examples of good fitness as inspiration to attain a fitness goal. There are a couple sides of the story. Some think the images portray dangerously thin and overly sexualized women with bodies that are impossible to achieve. Some say that the images promote the same obsessive tendencies as an eating disorder. There are some in the middle who think that there are horrible images that can sabotage a woman's self-esteem, and make you end up comparing yourself to other women, but they believe that the goal is realistically your own milestone to achieve. Team "Fitspo" feels that when you're trying to develop an active and healthy lifestyle inspiring pictures can be great motivators, not detractors.

From the time I was 6 until today I have been active. I started doing martial arts when I was 6 and it has been a WAY OF LIFE for the last 22 years. I consider myself to be in good shape, but I'm honestly tired of the people a.k.a. the "haters" who look at you and say, "It must be nice to be able to eat whatever you want", "Geez, you're so skinny!" Well guess what I don't eat whatever I want, and I'm fit because I work damn hard at it! My body is a reflection of the hard work that I put into it. I don't think I should be judged by how much dedication I have to that vision.

Do I think society has an askew vision of what beauty or fit is? Yes, absolutely! I don't like using the words thin, or skinny, I like the words healthy, fit, active! Do pictures of fit women inspire me? ABSOLUTELY! Do I have illusions that I'm going to be a female body builder? NO! I'm a smart enough female to know that if "you put good in, you get good out!" There will always be people who take it to the extreme, but I have no problem with seeing pictures of fit women or men for that matter. It's motivation, and it inspires me! If something that I do in my everyday life can inspire someone else to make a change, or to continue with a certain lifestyle, then I have succeeded!

I'm not here to preach that my way is the only way, I'm just here to live a healthy, fit lifestyle filled with workouts that make me feel healthy, and with food that I enjoy! Yes, I juice almost everyday! Yes I workout everyday, sometimes twice a day! But I do have days where I take a break, and I do have days where I pig out! That's life! I just want to be a healthy, strong, confident woman! And to me I'm succeeding with the goals I've set for myself because I set them, and I'm not living someone else's ideals!

Ladies (and gentleman for that matter) do it for you! Not for anyone else! Look at "fitspiration" pics, don't look at them. Don't compare yourself to anyone else! The key to succeeding in your goals is making your own realistic milestones and hitting them!!! Be strong, be confident, strive for progress not perfection!

"Il Dolce Far Niente"

2012-06-28T11:16:00.000-07:00

"Il Dolce Far Niente"...The Sweetness of Doing Nothing!!!

I first heard those words while I was reading the book Eat, Pray, Love and actually heard the correct pronunciation of that phrase in the movie made popular by Julia Roberts. I have to say that the part in the book and the movie that takes place in Italy is by far my most favorite part. Although I'm really "Jones-ing" for a trip to Italy and have been drooling over friends pictures and straight-up stalking Pinterest photos of Italy, I have adapted this phrase into my everyday life!

In a nation where we're constantly on the go and feel like we ALWAYS have to be doing SOMETHING, I think sometimes we fail to appreciate the finer things in life a.k.a. "the sweetness of doing nothing!" I have definitely learned that in the fast paced culinary world you have to have some kind of vice be it smoking like a chimney, drinking like a fish, or enjoying some "herbs!" Well since I don't do any of those I've had to find other ways to "unwind" at the end of a crazy day/night. If working out 2 times a day isn't enough, then it's inflicting pain on my students or throwing 500 various boxing strikes in 2 minutes. But I've also discovered it's the little things that I appreciate: long invigorating bubble baths, ending the night with a cup of hibiscus tea, or honestly sitting in front of the TV and "vegging out" to mind-numbing television.

That's why one of my fave places to visit (and hopefully live soon) is Hawaii because I think they've really embraced that philosophy. How can you not do anything but enjoy "the sweetness of doing nothing" when you're smack dab in paradise? I L-O-V-E being able to wake up to the smell of the ocean, the sound of the trade winds, and the feel of the subtle humidity on your sun-kissed skin from your lanai!!!

Another way I've applied this whole philosophy is to my cooking! I've realized that some of the best food I've ever had, were made from the freshest of ingredients and involved so little cooking preparation. That's the true "sweetness of doing nothing" to me is when you can take local ingredients and just utilize their natural flavors and not have to involve harsh cooking preparations to destroy their flavors. To me that is the PASSION of cooking!!! We have a cute little acronym in martial arts called K.I.S.S.-Keep It Simple Stupid, meaning that you don't have to complicate things, just keep them in their purest form.

I don't have all the answers, I don't know what the future will hold, but I know that right now in this life, we damn well better appreciate the small things in life and the simplistic philosophy of "the sweetness of doing nothing!" Remember it's okay to enjoy that sunset, to lounge by the pool, to sing Call Me Maybe a dozen times, to order takeout when you don't feel like cooking, to not want to go out and just have a movie night in, to not wear any makeup! (Okay that's never okay! J/k!)

The moral of the story followers, fans and groupies: Remember the "sweetness of doing nothing!"

Until next time,

<3 Cheffie <3

Here are a few of my favorite things...Of 2011!

2012-01-14T00:30:00.000-07:00

FAVORITE BEAUTY FINDS OF 2011

As 2011 has rapidly ended I take a moment to reflect on all the amazing “beauty finds” that I had the opportunity to experience. Below you’ll find a nice extensive list of products that I’ve tried, places that I experienced and new brands that I found I couldn’t live without. You’ll also find a list of things that I’m looking forward to “try out” at the start of 2012! Enjoy! Here are a few of my favorite things…

“Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring.” –Marilyn Monroe-

SHELLAC

This year for me was the year for Shellac. An incredibly good friend of mine introduced me to it and my first experience with Shellac was at ~~BLISS Spa~~ here in Scottsdale, AZ. After my friend explained to me how it worked I was very confused and rather perplexed as to how it worked and basically thought she was crazy! But until you have experienced it yourself you won’t really understand exactly how it works. And I have to say that since I’ve had it done I will NEVER get another kind of manicure ever again! At first there were very limited colors in the Shellac color palette but now the color wheel has gotten more expansive and there are quite a few colors to choose from even glitter. (And anyone who knows me well enough knows that if there’s glitter involved I’m all for it!) Here’s a few pictures of some Shellac manicures I had done both at ~~BLISS~~ ~~Spa~~ here in Scottsdale, AZ.

And the winning mascara of 2011 is:

~~Lancome Hypnose Doll Lashes~~

As a makeup and beauty lover one product that I can never live without is mascara. I’ve been on the quest for the perfect mascara for some time now, and I think I finally found my match made in heaven! I find the mascara to be a bit pricey, but you’re paying for the name and I’m sure once it becomes less of a novelty item that the price will go down. The best part about it is how much volume my lashes have and I don’t even have to curl my lashes. I like to layer my mascara’s and using this one I didn’t need to use any others to give me the volume I was looking for. I mean Kim Kardashian wore this mascara for her shotgun wedding, so it has to be good right? ;-)

BLISS Products
This past year also brought another 1^st experience for me: I went to my first ~~BLISS spa~~ here in Scottsdale, Arizona. Now that I’ve been exposed to the whole “BLISS experience” it’s definitely a place that I will treat myself to when I’ve been a good girl! Not only do I love their Shellac manicures, but their pedicures are amazing too! The last time I was there I definitely loaded up (or overloaded, I should say) on some of their INCREDIBLE products. Here are a few I love:

Aloe and Peppermint Exfoliating Foot Cream

Fabulous Foaming Face Wash

Triple Oxygen Instant Energizing Eye Gel (INVIGORATING)

CHANEL

Do you ever have one of those days where you’re having a rough day at work, nothing seems to be going right, you have a mad case of the Monday’s, and Aunt Flo has visited you and left you feeling like a fat cow, not to mention you think you look like an ogre? Well, I’ve had more of those days than I’d like to count, but you know what I do when I’m feeling down: I sweep some Chanel eye shadow on my lids and everything seems to be better in the world and I feel like I’m unstoppable and nothing can touch me.

Okay so maybe it doesn’t make me feel like I’m now a superhero who fights crime at night, but it sure does make me feel like a million bucks and ABSOLUTELY FABULOUS! If that’s the only thing to make me feel chic, well then I’ll gladly take it. Here’s my favorite shade called ~~Mirifique:~~

NAIL POLISHES

So when I wasn’t spending massive amounts of money on Shellac manicures I tried to do it on my own! I have fallen head over heels in love with anything made by Deborah Lippmann. She has quite a few glitter nail polishes that I just adore. I also really enjoy the Sally Hansen Salon Effects “nail polishes” and I feel like a kid when I use Revlon’s scented nails polishes. My favorite is the bubblegum.

Sally Hansen

Deborah Lippmann

Revlon Scented in Bubblegum

BRANDS I LOVE

I discovered some fun brands that I can’t live without in 2011. Most of them can be found at ~~Sephora~~, what I consider to be the beauty mecca! I love anything made by ~~Urban Decay~~. They have a lot of fun bold colors that pop, and they also make quite a few makeup products with glitter. I love pretty much everything in the ~~Makeup Forever~~ line. I also like several of Tarte’s products and I just adore how they present their makeup. As mentioned above: ~~Chanel~~, ~~Deborah Lippmann~~, and ~~Bliss~~ products. I also like some of ~~Hard Candy’s~~ products that you can find at Wal-Mart. They have glitter mascara that looks awesome on eyelashes.

PLACES I LOVE

~~BLISS~~

I discovered a couple of incredibly fun beauty places in the year of 2011 also! I was exposed to ~~BLISS Spa~~de-stress. And as I mentioned above the work of the nail techs is amazing and I just adore my new-found Shellac experience. Not only will I keep going there, but I’ll also keep stocking up on their beauty products too!

Bliss

~~ZETHINA~~

The next place I found is ~~Zethina Cosmetics~~ which is located a bit closer to me on the West Side in Glendale, AZ. It’s the cutest place, decorated incredibly well and makes me feel super uber girly! Zethina, the owner of the place actually graduated from the same high school I did and has been a makeup artist for over 20 years even doing some famous celebrities. She has her own line of makeup and is the most generous person I’ve probably ever met. I found out about it because I received a gift certificate there for Christmas one year, and I had the chance to experience a Shellac manicure there as well as a pedicure. What a joyful experience. The nail techs are great and definitely have a knack for making you feel comfortable and relaxed as well! I have been several times and have had upscale events to attend and every time I come out looking like a million bucks. There’s also a salon attached called ~~Salon Michele Rene~~ and all of the hairstylists there are amazing as well. I had my first all-over dye this fall and I got a darker auburn/chestnut color done and fell in love with it. I’ve also had quite a few updos done for my fancy events too and they’ve always turned out so well. Zethina gave me some awesome eye shadow samples to try with my new hair color (for free I might add) and she’s always so generous in giving me makeup tips or sharing the new trends with me. She’s on Sonoran Living on Channel 15 a lot and I cannot reiterate enough how much fun I have there and how incredibly amazing their employees are. I will continue to keep going back and recommending them to everyone!

Zethina

~~BLOW DRY BAR~~

Another incredible beauty location of 2011 was the ~~Blow Dry Bar~~ in Scottsdale. At 1^st the concept (like the Shellac) just completely baffled me and left me feeling rather perplexed. A place where you just go to get your hair blow-dried and styled? I mean people really do that? Well the answer to that is yes they do! It was such a fun and enjoyable experience for me. You have the opportunity to have a little “sit down” with your stylist to figure out what it is that you want to do. They have a “bar menu” which offers different types of styles with fun flirty names such as a ~~Cosmopolitan~~ or a ~~Mai Tai~~, etc. Then you get your hair washed and have the option of adding a 10-minute head massage which was honestly sheer heaven for me. I could’ve fallen asleep right there. You get your hair blow-dried and then styled and voila you’re ready to go. The atmosphere is great (they have flavored waters for you and play chick flicks while you’re being “dolled” up) and the price is so reasonable. They even offer a service of coming to your house to do your hair and they even have what they call a ~~Shirley Temple~~ for young girls. So much fun and a great thing to have done if you’re going out on the town! And there are no cuts or color involved. Best part is that no matter how the consistency of your hair or length each “style” is only $35. What a steal!

Blow Dry Bar

~~BIRCHBOX~~

The last and final FABULOUS beauty find of 2011 was ~~Birchbox~~. ~~Birchbox~~ is a rather unique idea that sends you a plethora of beauty products (most that haven’t even hit market shelves yet) and you get to keep them and try them out. It’s a monthly fee of $10 and you receive about 4 to 5 samples in a box ranging from toothpaste, to nail polish, to bronzer. Some of the products are well-known labels as well as emerging trends. You get to keep all the samples and afterwards you have the opportunity to buy the full size version from the website. You get ~~Birchbox~~ points and then accumulate them to use on other purchases. To me it’s like Christmas every month. I love the opportunity to be able to try out the products, see if I like it, and then purchase it. Highly recommend it to everyone!

Birchbox

THINGS I’M LOOKING FORWARD TO FOR 2012

There are some products that have just recently been released that I’m dying to try for 2012. Here’s what I’m lusting after:

Maybelline Eye Studio Color Tattoo 24-Hour Cream Gel Shadow

Maybelline Nude Dream Air Foam Foundation

Maybelline Dream Bouncy Blush

Maybelline Dream Lumi Touch Highlighting Concealer

Maybelline Illegal Length Fiber Extensions Mascara

Maybelline Eye Studio Master Precise Ink Pen Eyeliner

Violent Lip, Lip Tattoos

And finally… I want to go to a Braid Bar, but sadly I don’t think any are open in AZ yet! =(

And in the ever so infamous words of Porky the Pig... "That's all folks!" Hope you enjoyed my 2011 beauty recap through my eyes!

~~Until next time...~~

<3 Stacey <3

P.S. I'd also like to report huge news for 2011: I FINALLY became a V.I.B. (Very Important Beauty Insider) as named by Sephora! THIS IS HUGE! It's about damn time! ;-)

MASCARA MASCARA MASCARA...

2011-09-06T22:44:00.000-07:00

A common question asked by many fashion magazines to avid female readers is WHAT IS YOUR ESSENTIAL BEAUTY ITEM and WHAT IS ONE ITEM YOU CAN'T LIVE WITHOUT??? Everyone seems to have a different answer, but mine is most definitely mascara. For some reason the concept of having luscious, long eyelashes with lots of volume is so sexy to me and incredibly feminine! I think you can tell a lot about a woman by gazing into her eyes, and if long, lustrous eyelashes help add to that "female mystique" then I'm game!!! Just take a look at one of my favorite Hollywood beauties:

I find myself on the quest for the PERFECT mascara sometimes and I feel like sometimes a lot of them fall short of what they're advertising. So I discovered on my own that if you can't find just one that helps fulfill then why not buy a whole bunch? Carrie Underwood has said that she likes to layer her mascara's and that's exactly what I do! When I can't find just one that I like, I get a couple of them and just layer them on. Here are some that I'm using right now...

#1: Lancome Hypnose Doll Eyes Mascara... According to Sephora this mascara is supposed to lift, extend, and pump up the volume to doll-like proportions!!! I did like the brush and I am happy with how it looked, but I feel like for the price that I would've seen better results and been able to use it solely and not had to rely on other mascaras to layer over it!

Sephora: Lancome Hypnose Doll Lashes Price: $25

#2: Bare Escentuals Buxom Lash Mascara...An intensely volumizing mascara for bigger, fuller lashes. I love the brush on this mascara and I feel like I did get a lot of volume in my lashes, but not as much as I wanted. Definitely like this brand though and if I had to just one alone I think this one would be it!

Bare Escentuals Buxom Mascara Price: $19

#3: Ultraflesh Panthera Mascara...A jet-black, lash-building and lengthening mascara. I got this particular mascara as a sample from Sephora and I absolutely love the brush on this one too. Looking at their website I found that the full-size tube comes with a top in the shape of a fierce panther head, which I would've loved to have, but I did enjoy the sample so much that I'm probably going to buy a full tube. I like using it with the Buxom mascara because it really helps give my lashes some length and didn't leave them feeling caky at all.

Ultraflesh Panthera Mascara Price: $26

#4: Maybelline Volume Express Falsies...This helps you flare out your lashes and allows you to wing them out. This is usually the mascara that I put on as a base and really helps start my eyelashes out with some volume. This is kind of my go-to default staple mascara if I have nothing else. It's one of my favorites, but I feel like I have to pair it with at least one more mascara to really give me the added volume that I'm looking for. It's a great value though and you can have a couple of these for just one of the mascaras mentioned above. Definitely one to keep in your beauty repertoire!

Maybelline Volume Express Falsies Price: $8

So those are the mascaras that I have in my makeup bag as we speak! I'm always looking for the newest and most cutting edge mascara because it's my beauty essential. Most of the ones that I have are from Sephora but you can find the Maybelline at any local drug store. I'm always looking for feedback too so if you loyal readers out there have any great finds that you're willing to share please let me know! Hope this gave you a fun beauty perspective for the day!

Here's to fun times playing around with mascara!

AROMATHERAPY...

2011-08-30T22:25:00.000-07:00

Aromatherapy sometimes comes with a stigma of being hippie-like, alternative to regular medicine, and might even be hogwash to a lot of people. It can be defined as: a form of alternative medicine that uses plant materials (essential oils) and other aromatic ingredients for the purpose of altering a person's mind, mood, cognitive function, or health. A French surgeon, Jean Valnet, pioneered the medicinal uses of essential oils, which he used as antiseptics in the treatment of wounded soldiers during World War II!!!

I personally like to use aromatherapy just for therapeutic purposes on my own and sometimes I just generally like the smell of some of the essential oils. There is no medical/recorded proof that aromatherapy helps any kind of medical conditions, but I wholeheartedly believe that if deep down inside you believe in it then you will have some kind of positive outcome. To me it just gives me a little peace of mind at the end of a long, and hard work day! Here's a little information on some of the meanings behind the oils...

LOVE, COMPANIONSHIP AND RELATIONSHIP:

The scents of apple, cinnamon, clove, copal, gardenia, jasmine, lavender, musk, orange, patchouli, peppermint, rain, rose, vanilla, white jasmine, and ylang ylang essential oil signify the different aspects of a relationship, such as love, companionship, affection and adoration.

GOALS, GAINS, MONEY AND SUCCESS:

The scents that signify material success, along with money, profits and aims, include the fragrance of allspice, almond, bergamont, basil, cinnamon, clover, dill, honeysuckle, lemon, pine, red ginger and sage essential oils.

PROTECTION, HARMONY AND WELL-BEING:

Signifying the overall harmony of a person are the scents of angelica, basil, bay, bayberry, carnation, cinnamon, clove, coconut, dill, dragon's blood, eucalyptus, frankincense, gardenia, geranium, heather, juniper, lilac, myrrh, narcissis, sandalwood and violet essential oils.

INSPIRATION, PSYCHIC AWARENESS, AND INTUITION:

If you are looking for essential oils with scents that signify inspiration, psychic awareness and intuition; anise, cedar, chamomile, cinnamon, eucalyptus, frankincense, green tea, lavender, lemongrass, lime, lotus, musk, myrrh, peppermint, pine, rosemary, sandalwood, and valerian essentials oils will be the best bet.

MOST POPULAR ESSENTIAL OILS:

Lemon Essential Oil:

It has disinfectant as well as bleaching qualities. Along with that, it also serves as an energizer. The oil is extracted from the rind and juice of lemon and has a rich, fruity and warm scent.

Lavender Essential Oil:

It has stress relieving ability and can be used to treat anxiety, apart from insomnia and stomach ache. The oil is extracted from the flowering spikes of lavender and has a sweet, floral and slightly sharp scent.

Jasmine Essential Oil:

It is known for its relaxing and soothing properties and can be, at times, used as an aphrodisiac as well. The oil is extracted from jasmine flowers and has a heavy and sweet sharp scent.

Basil Essential Oil:

It can be used to treat the problem of upset stomach, headache, flatulence, low appetite, lack of concentration, abrasions, sinus, muscle aches, migraine, gout and bronchitis. The oil is extracted from flowering tops and leaves of basil and has a sweet and spicy scent.

Chamomile Essential Oil:

It has relaxation properties and can be used to treat indigestion, peptic ulcers, nervousness, menstrual cramps, sore throat, burns and skin inflammations, vaginal infections, insomnia, sunburn, hay fever and sprains. The oil is extracted from chamomile flower heads and has a sweet, fruity and floral scent.

Sandalwood Essential Oil:

Associated with spiritual harmony, it can be used to treat depression, dry skin, nausea, skin problems and stress. The oil is extracted from sandalwood itself and has an exotic and slightly spicy scent.

Rose Essential Oil:

It has soothing and calming abilities and can be used to treat scurvy and nervousness. It also promotes the feelings of love and peace. The oil is extracted from petals, hips and root bark of rose and has a light, sweet and floral scent.

Peppermint Essential Oil:

It serves as an energizer and can be used to treat muscle aches, fatigue, pain, gas, sore throat, digestive problems, stomach ulcers and nausea. The oil is extracted from leaves of peppermint plant and has a minty scent.

Eucalyptus Essential Oil:

It is known for its decongestant and antiseptic qualities and can be used to treat nasal and chest congestion, asthma, sore muscles, cuts and abrasions. The oil is extracted from eucalyptus leaves and has a strong, fresh and minty scent.

Just a little background on aromatherapy if you were in the dark! I think a little bit at a time is the way to go and try not to O.D. on them or you will start to smell like those holistic shops in Sedona! ;-)

Here's to happy therapy...Aromatherapy that is!!!

<3 Stacey <3

Nadia and Stacey Festivities...

2011-08-23T22:49:00.000-07:00

SPA AND SHOPPING EXTRAVAGANZA!!!

So my friend Nadia and I get together at least once a month to do a fun spa/shopping day. Our last outing involved a Blow dry bar which I did a beauty profile on and dinner at the Biltmore. This time it was a spa day and of course some much needed retail therapy. Here's how our day went:

BLISS: The 1st stop on our incredible adventure was Bliss located at the the W Hotel in Scottsdale. First on the agenda was a Shellac manicure. For those of you who don't know about the wonderful world of Shellac I will be posting something soon about this trend that is really catching on. I had a bronze glitter Shellac manicure and then next was the 60 minute COLD FEET pedicure which is a MINT WONDERLAND for your toesies!!!!

The trip wouldn't have been compete without scoring some AWESOME Bliss beauty loot as well! The list includes:

"Bath to School" caddy which is a blue tote filled with a loofah, fabulous foaming body wash and fabulous foaming face wash.
"Fabulips" which comes complete with a foaming lip cleanser, sugar lip scrub, instant lip plumper, and softening lip balm. (Just as a side note, I'm positively addicted to all of these lip essentials especially as we get closer to cooler temps where my lips start to get chapped!)
Triple oxygen energizing eye gel (Such a wake-up for your eyes, especially 1st thing in the morning for crazy people like me who get up at 4:30 AM for work!)
Naked body butter (The best part of this "lotion" is you can layer it with any scent or even work some of your favorite perfume in there and you'll smell like it all day long!)
Cuticle oil

From there our travels led us to: DRUM ROLL PLEASE...Scottsdale Fashion Square. We parked at Nordstrom's and made our way through the mall to where first: none other than Stacey's 2nd favorite store: SEPHORA!!! A beauty wonderland full of sooooooo much glittery stuff that I just wanted to roll around in all of it. Here's the list of essentials and some samples from Sephora:

Here's what I bought:

Urban Decay glitter eyeliner in Spandex
Sephora brand eyeshadow in midnight hour
Sephora eyeliner in glitter violet
Makeup Forever Professional aqua liner in #8
Makeup Forever Professional diamond shadow in #311

Here's free samples that the ever-so gracious Nadia gave me:

Stila sheer tinted moisturizer in medium
Philosophy miraculous anti-aging moisturizer
Ultraflesh panthera mascara
Benefit "Stay Don't Stray Stay Put" primer
Bare Escentuals Buxom mascara
DDF acne control treatment
Phyto scalp stimulant

On a side note all of these incredible samples came in the MOST ADORABLE hat box you could ever imagine! Nadia was so kind to give them to me because she's a VIP customer of Sephora and some day really soon, at the rate I'm going, I will make that milestone as well!

Then it was off to Express because Stacey was on the hunt for the PERFECT pair of skinny jeans! I have fought the trend tooth and nail since it became popular because I'm a boot cut girl and I found that I wasn't interested in the skinny jean craze nor did I want to take part in it until I decided it was probably time for me to give in so I did! I found two pairs:

A pair of Rerock skinny jeans
A pair of Express Stella fit skinny jeans

All in all I was very impressed with how they fit and now I know they're going to look FIERCE with my new Colin Stuart grey suede zipper pumps from Victoria's Secret. Excellent service and now I'm on the skinny jean bandwagon!!!

If the day hadn't already been heavenly enough Nadia had given me a birthday gift that I had the opportunity to dive into when I got home! As if I didn't have enough beauty loot there was definitely more where that came from. Contents of this insanely cute birthday gift package were as follows:

Beautiful purple scarf from Ann Taylor
Bliss IN-SPA-RATIONAL scent
Sephora glitter eyeliner in teal
Copper nail glitter
Sephora lip gloss in caramel
Chanel eyeshadow in mirifique
Hard Candy glitter cream eyeshadow and eyeliner in Queenie
Tokidoki perfume
Deborah Lippmann nail polish in glitter in the air
Cupcake loofah
Blue wallet

So all in all a very relaxing, enjoyable day filled with incredible company, lots of money spent, lots of beauty loot bought, and diving into an incredibly generous birthday gift filled with AWESOME stuff! It took me an hour to sort out everything that I had and to re-arrange my bathroom to fit all of the new additions. Sunday night I felt like a kid in a candy store when I was trying to figure out where I should start and what beauty products to try out first...Then yesterday was excruciating trying to figure out what makeup color scheme I wanted to do and what glitter colors to incorporate!

LIFE IS DEFINITELY GOOD!!!

Stacey and Nadia Adventures TO BE CONTINUED....

Drybar: A blow dry bar!

2011-08-17T22:43:00.000-07:00

Almost a month ago I had the pleasure of going to my first blow dry bar! My incredibly awesome fashionista BFF Nadia and I had plans to get all dolled up and go to the Biltmore for their Hollywood Wine and Food Festival. The movie they played was Julie and Julia and a guest chef prepared a delicious meal and paired different wines with each course. It was such a fun night and made even more special by the "special treatment" at the Drybar in Scottsdale. Now allow me to elaborate about this concept...

CONCEPT:

So a blowdry bar basically focuses on just that: blowouts! You pay $35 and get your hair washed and then a blowout and then styled! It's one of those awesome innovative ideas that you really wish you would've come up with on your own, but now someone is making millions of dollars off of it! There are no cuts and no colors, but they do offer an awesome "menu" of styles and updo's!

LOCATIONS:

Right now there's only one location in Arizona and that's in Scottsdale at the Scottsdale Quarter. However, there are more popping up all around California and Texas too! I think the concept is super innovative and it won't be long before it spreads like wildfire!

MENU:

There's about 6 different styles you can choose from off of the "menu!" They have a Straight Up which is the signature blowout, a Mai Tai which is messy and beachy, a Southern Comfort which has lots of VA VA VOLUME, the Cosmopolitan which is loose curls, the Manhattan which is sleek and smooth, and finally a Shirley Temple for girls 10 and under.

All blowouts are $35 no matter what kind of hair you have and the wash is included. Tip is not included, but they suggest a $10 tip. Some other services are:

Hair Shots: They help repair and rejuvenate dry, weak or color-treated hair by adding a signature L’Oreal treatment to your shampoo. They're called shots - ‘cause they’re small, but strong!

Floaters: Those are a 10-minute scalp massage during your shampoo for only $10. Let me tell you that was the best part by far! I had no idea that a head massage could be that stimulating and enjoyable until I got one! I have always loved having my hair played with but this certainly took it to the next level!

Dry on the Fly: If you don't want to come to them, they will come to you! If you don't have time to leave the house they'll come to you and it's only $75. Can I get a Mai Tai blowout to go please? How AWESOME is that? I imagine this service might help out a lot for weddings.

UpTini: Basically an updo and that is $75. Can't wait to utilize that for special occasions, and I'm sure it rocks for proms and special events.

Shirley Temple: For girls 10 and under!!! How cute is that? For $24 bucks not bad!!! I just don't want any Toddlers and Tiaras disasters on my hands! ;-)

Dry Pro: They're available for on-set styling for film or photo shoots! I'll have to remember that when I'm rich and famous and don't have time to do my own hair!!!

Drybar also offers their services to private parties and also offers a membership. This place has it all and I couldn't be happier that they do!

All in all what an experience! Not only was the ambiance AMAZING but the people were great, friendly and super easy to get along with. They also have awesome flavored waters to drink, little snacks, and they play chick flicks on flat screen TV's while you're getting your hair done! Clueless was on while we were there. I love that they keep your back to mirrors too so you can't see the final product until the very end! It's very much like a TA-DA!!!!

They even have a cute little mascot named Buttercup which is an upside down blow dryer! Doesn't get any more awesome than this! LOL!

I will definitely be back for sure not only because I loved the whole experience, but it was affordable and a fun way to spend your night getting all dolled up! It's hard for me to replicate styles at home by mysef sometimes and what should only take 30 minutes usually ends up taking me an hour. So it was really nice having someone be able to do all that hard work for you!

I owe it all to one of my best friends Nadia and I can't thank her enough for turning me onto it! I highly recommend it ladies and anytime you want to go, you have a customer in me!!!

For more info check out the website: Drybar

Until next time beauty lovers and fashionista's!!!

"Taking joy in living is a woman's best cosmetic." ~Rosalind Russell

Your Cupcake "Horoscope!!!"

2011-08-17T15:51:00.000-07:00

You might be surprised how the signs of the zodiac sign align with your taste in cupcakes. It's in the stars!!!

AQUARIUS (January 21 to February 19): An opinionated Aquarius knows what he or she likes and tends to have a hearty appetite for worldly flavors.

PISCES (February 20 to March 20): Mystical Pisces prefers flavors entwined with dreamy fantasies. Best to hand over the frosting, shimmering sugars, and sprinkles and let Pisces design their own cupcakes.

ARIES (March 21 to April 20): Energetic, mentally quick Aries needs a cupcake to match a competitive attitude. No plain yellow cakes with chocolate frosting for them. Go exotic and rich with exciting flavor combinations they've never had before.

TAURUS (April 21 to May 21): Classic elegance attracts your down-to-earth Taurus. Forgo crazy colors and sprinkles. Taurus prefers rich earth-toned goodies.

GEMINI (May 22 to June 21): The sharp, clever Gemini appreciates a cupcake appealing to his or her dual sides-the creative and slightly decadent and the quiet and simple.
***That is most definitely me!***

CANCER (June 22 to July 23): Moody Cancer craves comfort and purity. So go with an all-white cupcake to coax the cautious crab out from under the rock.

LEO (July 24 to August 24): Center-of-attention Leo demands strong flavors and cupcakes with humor. Something to make the lion roar with laughter!

VIRGO (August 24 to September 23): Health-conscious Virgo won't be tempted by sinfully rich triple chocolate anything. He or she will lean towards delicate fruit flavors and more healthy cupcakes.

LIBRA (September 24 to October 23): A bohemian at heart, Libra likes artistic cupcakes. Cupcakes you can talk about and savor as a group.

SCORPIO (October 24 to November 22): Scorpio is drawn to dark, rich flavors like chocolate-raspberry and anything topped with luscious whipped cream.

SAGITTARIUS (November 23 to December 21): Energetic, sporty, gregarious Sagittarius requires nonconformist type cupcakes such as Red Velvet or a Ricotta Cupcake with a Marmalade Buttercream. Innovative!

CAPRICORN (December 22 to January 20): Quiet, dignified Capricorn is uncomfortable with conspicuous consumption, so stick to the tried-and-true cupcakes.

Hope you enjoyed that fun little post! More to come soon! Have a WONDERFUL WEDNESDAY everyone! <3 Stacey <3

Birchbox for August 2011...

2011-08-16T18:54:00.000-07:00

For those of you who don't know much about Birchbox the concept is this really AMAZING place where you can get deluxe beauty samples delivered to you for a subscription of $10 a month. The website offers tips and tutorials and you get discounts on full-sized products. To me, being fascinated with beauty, it's an AWESOME way to try new products and find out which one is perfect for you. Sometimes we feel the need to be loyal to a certain brand and buy all products within that brand, but I find it's rather helpful to vary your selection and pick from a lot of different places! That way you have a lot of different things to add to your beauty repertoire.

Birchbox

This months Birchbox inspiration was beauty innovations. These are products that are hopping boundaries, rethinking the compact, and shaking things up! Here are my reviews of the products...

1. Amika Obliphica Oil Treatment: This is a blend of nourishing argan and jojoba oils that calms frizz, hysdrates fried ends, and smells downright delicious! I did love the smell for sure but didn't notice a major difference in the texture of my hair! A lot of it could be that I don't blow dry my hair much anymore I just let it air dry so there wasn't much frizz to calm down. I would definitely try a full sized sample, but it's not on the top of my beauty must haves.

2. Anastasia Beverly Hills Lash Lifting Mascara and Line Erasing Serum: The volumizing mascara formula acts like hairspray for your lashes, keeping them curled and perky all day! I don't know about any of you ladies but I'm on the quest for the perfect mascara. Right now my favorites are Falsies by Maybelline, Million Dollar Lashes by L'Oreal and soon enough I will be trying the new Lancome Doll Lashes. This trial size mascara was pretty AMAZING and definitely made my eyelashes perky! I think I might be purchasing the full-size of this one which is $22! The line-erasing serum was nice, but I'm fortunate enough right now not to have a lot of wrinkles or lines to erase so it's not something I'll be using in the future. (I might change my tune once I reach 40 though!)

3. Atelier Cologne Orange Sanguine Cologne Absolue: The description of this perfume says it doesn't get sunnier than this juicy scent, which is a modern update on the classic eau de cologne. I have to say the fragrance was a bit too strong for me. It'd be if I bathed in orange juice and topped it off with some orange extract also. The French tend to be a little dramatic and intense with their perfumes which I appreciate however it's not for everyone! The smell was definitely refreshing but a bit too strong for me! I prefer to stick to the floral, flirty type perfumes with notes of passion fruit or hibiscus!

4. Earthen Instant Face Peel: This all-natural peel whisks away dead skin without using any harsh chemicals, and comes in handy single-use packages. I don't really like to use face peels and I was skeptical to use this one. It is rather nice that it comes in a single-use package, but I don't enjoy the redness that I have after I use it. I know it's a sign that the peel is working, but I prefer to use just a gentle facewash before I go to bed. I prefer St. Ives Invigorating Apricot Scrub. Seems to do the trick just the same and for much cheaper!

5. Twistband Hair Tie: This soft elastic gives the hair tie a sophisticated makeover-it looks as good on your wrist as it does on your hair. This statement might be true, but to be honest I didn't see all the fuss about it. It was a basic black hair tie and it was nice, but you still have to tie it and I find that I like the Goody one's just the same. Not going to switch anytime soon but a set of 3 is only $5!!!

Okay those are my beauty reviews for my most recent Birchbox! Hope you enjoy the info! I know I enjoy receiving them! It's like Christmas in a box every month! Until next time everyone!

<3 Stacey <3

Beauty comes as much from the mind as from the eye. ~Grey Livingston~

Chocolate pudding cupcake recipe...

2011-08-08T15:48:00.000-07:00

Want to find one thing that can take you back years to your childhood? Chocolate Jell-O pudding cups! I can't think of anyone that I know of that didn't have one of those little cups in their Barbie or GI Joe lunchboxes! My personal favorite was the swirl: best of both worlds! So here's a recipe for pudding cupcakes that I found that just might take you back to that time of multiplication tables and tether ball on the playground at recess!!! So refreshing for summer, especially in these near hell-like temperatures in sunny Arizona! =P

Makes 24 cupcakes

INGREDIENTS:

Filling and frosting:

1 package (3.4 ounces) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips (I use Guittard or Ghirardelli)
2 Tablespoons butter
1 teaspoon pure vanilla extract

Cupcakes:

24 paper liners for cupcake pans
1 package (18.25 ounces) plain devil's food cake mix
3 Tablespoons unsweetened cocoa powder (I use Hershey's)
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 Hershey's Symphony bar (For garnish)

PROCEDURE:

1. Prepare the filling and frosting: Place the pudding mix and milk in a 2-quart saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips, butter and vanilla and stir until the butter and chocolate chips melt, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed right on its surface. Let it cool for 45 minutes at room temperature.***(See Note)

***NOTE: The reason for putting the plastic wrap directly on top of the pudding is so that the pudding doesn't develop a film on top. The plastic will seal in all the moisture to prevent that from happening. Or you can just leave this step out if you want, if you have a family member that likes the "skin" on the top. (That would be my Dad!) =)

2. Pre-heat the oven to 350 degrees Fahrenheit. Line 24 cupcake cups with the paper liners. Set the pans aside.

3. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk , oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides of the bowl again if needed. The batter should look thick and well combined.

4. Spoon a heaping 1/4 cup of batter into each lined cup, filling two-thirds of the way full. Place the pans in the oven.

5. Bake the cupcakes until they spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges and lift the cupcakes up from the pans. Place them on a wire rack to cool for 15 minutes before filling.

6. Divide the filling and frosting into two portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling portion into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Re-fill the bag as needed and repeat for all the cupcakes.

7. Place a heaping Tablespoon of the remaining pudding portion on each cupcake and spread it out with the back of a spoon, taking care to cover the tops completely. Using a micro plane, grater, or vegetable peeler grate some of the chocolate bar on top of each of the cupcakes for garnish. (A micro plane or lemon zester was used here.)

***Store these cupcakes in the refrigerator for up to 5 days.

I leave you with a few different ways of filling a cupcake! Bon Appetit and Enjoy!!!

Five Ways to Fill a Cupcake:

1. Spoon 1 Tablespoon of your favorite fruit jam on the cupcake before baking. It will sink into the batter, and the cake will rise up around it as it bakes.

2. Place a chocolate truffle or unwrapped (notice I said unwrapped! LOL!) Hershey's Kiss on top before baking.

3. Place a large raspberry or blackberry on top before baking.

4. Use a pastry bag to squirt 1 Tablespoon of pudding into the center of the cupcake after it's baked. (That method is used in the above recipe.)

5. Insert a fortune before baking. Write on strips of parchment paper and wrap them in aluminum foil before pressing them into the batter.

50 Potato Salad Recipes...

2011-06-22T11:57:00.000-07:00

Just in time for summer: 50 different potato salad recipes! Perfect way to ring in the start of summer!

1. Classic: Boil, peel and cube 2 pounds of russet potatoes ; toss with 2 Tablespoons of cider vinegar and 1/2 teaspoon salt. Mix 2 cups of mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 Tablespoon each Dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red: Make Classic Potato Salad (No.1) with red potatoes instead of russets.

3. Waldorf: Make Classic Potato Salad (No.1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup of chopped walnuts.

4. Egg-Pickle: Make Classic Potato Salad (No.1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped red bell pepper, and 1/4 cup of diced pickle.

5. Sweet Relish: Boil, peel and cube 2 pounds of russets; toss with 2 Tablespoons of white wine vinegar and 1/2 teaspoon salt. Mix 1 cup of whipped salad dressing, 1/2 cup relish, 2 Tablespoons mustard and 1 chopped scallion; toss with the potatoes.

6. Crab Boil: Mix 1/2 cup each corn and chopped celery, 1 cup of mayonnaise, 1 Tablespoon lemon juice and 1 1/2 teaspoons of Old Bay seasoning. Toss with 2 pounds of boiled, cubed red potatoes and 1 cup crab meat.

7. Lobster: Mix 1/4 cup each mayonnaise and creme fraiche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled cubed red potatoes and 1 cup lobster meat.

8. Curry: Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons of curry powder and stir for 30 seconds. Mix with 1 cup of Greek yogurt, 2 cups of cooked green beans and 2 pounds of boiled cubed russets. Season with salt.

9. Ranch: Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 Tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds of boiled cubed red potatoes.

10. Bacon-Ranch: Make Ranch Potato Salad (No.9). Top with 6 slices of cooked bacon, crumbled.

11. Chipotle-Ranch: Make Ranch Potato Salad (No.9). Add 2 Tablespoons chipotle hot sauce, 2 teaspoons of orange zest and 1/4 cup of chopped cilantro.

12. Garden: Boil 2 pounds of sliced red potatoes, adding 1 sliced carrot during the last minute. Drain; toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup of chopped parsley and chives. Mix 1/2 cup of mayonnaise, 1/4 cup of white wine vinegar, and salt and pepper; add and toss.

13. Ham and Cheese: Mix 1 cup of mayonnaise, 2 Tablespoons of mustard, 8 ounces of cubed ham, 6 ounces of shredded cheddar cheese, 1/2 cup each of diced red onion and pickles, and 2 Tablespoons of chopped pickled green chile's. Toss with 2 pounds of boiled cubed Yukon Gold potatoes.

14. Green Goddess: Blend 1 cup of mayonnaise, 1/4 cup of mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon of sugar, and some lemon juice and salt. Toss with 2 pounds of boiled halved fingerling potatoes.

15. Avocado-Shrimp: Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw: Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups of coleslaw mix, 3 chopped scallions and 2 pounds of boiled quartered new potatoes.

17. Dill: Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 Tablespoons cider vinegar, and salt. Toss with 2 pounds of boiled cubed Russets.

18. Beet-Dill: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 Tablespoons of horseradish.

20. Dutch: Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 Tablespoons each of horseradish and cider vinegar, 2 teaspoons of caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds of boiled cubed Russets.

21. Peruvian: Blend 1/2 cup evaporated milk, 1/3 cup of queso fresco and 1 Tablespoon each aji Amarillo paste (or other chili paste) and vegetable oil. Toss with 2 pounds of boiled cubed Yukon Golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken: Mix 1 1/2 Tablespoons each champagne vinegar and Dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled halved fingerling's.

23. Herb-Vinegar: Mix 1 cup chopped minced parsley, dill and chives, 1/2 cup chopped shallots, 6 Tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

24. Tomato: Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French: Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 Tablespoons each white wine vinegar and Dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerling's.

26. Nicoise:kalamata olives.

27. Provencal: Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved kalamata olives and some chopped fennel fronds.

28. Pesto-Pea: Boil 2 pounds peeled, cubed Yukon Golds, adding 1 cup frozen peas during the last 4 minutes. Drain; toss with a mix of 6 Tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts and salt and pepper.

29. Patriotic: Boil 2 pounds mixed cubed red, white and purple potatoes with 2 Tablespoons cider vinegar. Drain; toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 Tablespoons each cider vinegar and whole-grain mustard, and salt and pepper; toss with the potatoes.

30. Pico de Gallo: Toss 2 pounds boiled cubed Yukon Golds, 2 Tablespoons olive oil, 1 Tablespoon cider vinegar, 3 cups of fresh salsa and salt to taste.

31. Salsa Verde: Toss 2 pounds boiled cubed Yukon Golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan: Cut 2 russets into matchsticks; boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chile's in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes; toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

33. Carrot-Sesame: Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod: Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon Golds. Top with chopped parsley.

35. Thai: Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 Tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian: Cook 1 Tablespoon garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled cubed russets. Season with salt and pepper; top with cilantro.

37. Greek: Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon Golds, 1 cup chopped cucumber, 1/2 cup crumbled Feta cheese, 3 Tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets: Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 Tablespoons champagne vinegar, 2 Tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar: Whisk 1/2 cup creme fraiche, 2 Tablespoons each white wine vinegar, olive oil and minced red onion, 1 Tablespoon Dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled halved new potatoes. Top with salmon caviar.

40. Smoked Salmon: Arrange 4 boiled sliced Yukon Golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup creme fraiche, 1 Tablespoon lemon juice and some lemon zest; drizzle over the salad. Top with capers.

41. Bagna Cauda: Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 Tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled sliced red potatoes.

42. Kimchi: Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.

43. Smoky Sweet Potatoes: Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 Tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

44. German: Fry 4 slices bacon; cook 3/4 cup chopped onion in the drippings. Add 1 Tablespoon each flour, sugar and whole-grain mustard, 1/4 cup each white wine vinegar and water, and salt; cook 2 minutes. Toss with 2 pounds boiled sliced russets. Crumble the bacon on top. Serve warm.

45. Kraut: Make German Potato Salad (No. 44), adding 1 more Tablespoon sugar. Stir in 1 cup sauerkraut and 1 teaspoon caraway seeds.

46. Smashed: Smash 1 pound warm baked russet potatoes with 1/4 cup each butter and sour cream, add salt and pepper to taste. Toss with crumbled bacon, chives and sour cream. Serve warm.

47. Broccoli-Cheddar: Make Smashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and shredded cheddar cheese.

48. Roasted: Halve 2 pounds red potatoes. Toss with 1/4 cup olive oil, 6 garlic cloves and some chopped rosemary; roast at 400 degrees for 25 minutes. Toss with chopped parsley, salt and 2 teaspoons each Dijon mustard and lemon juice.

49. Grilled: Boil 2 pounds sliced russets for 5 minutes. Toss with 1/4 cup olive oil and 1 Tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt and juice from the grilled lemon.

50. Grilled Vegetable: Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.

50 things to make with pesto!!!

2011-02-09T21:28:00.000-07:00

Definition of pesto: The word pesto originates from the Genoa region in Italy and and is loosely associated with the Italian word pesta, which means to pound or to crush, in reference to the sauce's crushed herbs and garlic. It's Latin equivalent translates to the English word pestle which refers to the mortar and pestle that are traditionally used to make the pesto.

How to make pesto:

Blend 8 cups of packed basil leaves, 1 cup olive oil, 1/2 cup of toasted pine nuts, 2 to 4 garlic cloves, and 1/2 teaspoon of salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan cheese.

*Note: Please note that traditional pesto is made with basil leaves but can also be made with parsley, cilantro, chives, etc... and almonds, walnuts or even pecans can be substituted for the pine nuts.

50 things to make with pesto:

1. Pesto Meatballs: Mix 1 pound ground turkey with 1/2 cup each of breadcrumbs and pesto, and 1/4 cup each of milk and grated Parmesan cheese. Form into small balls. Cook in a non-stick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream: Make Pesto Meatballs (No.1); cook until just browned then add 1 cup of chicken broth, and 1/4 cup of pesto and simmer until tender. Stir in 1/2 cup of cream and simmer.

3. Pesto Burgers: Make Pesto Meatballs (No.1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella , tomato and arugula.

4. Pesto Pizza: Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil unto the cheese melts.

5. Italian BLT: Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters: Mix 1 cup each of ricotta cheese and chopped spinach, 1/2 cup of flour, 1/4 cup each of grated Parmesan cheese and pesto, and 1/2 teaspoon of baking powder; chill for 30 minutes. Deep-fry tablespoonfuls in 350 degree vegetable oil until golden, 4 minutes. Serve with marinara sauce.

7. Pesto Butter: Mash 3/4 cup of pesto into 4 Tablespoons of softened butter.

8. Pesto Corn: Grill or steam corn then brush with Pesto Butter (No.7). Sprinkle with Parmesan cheese.

9. Pesto Sweet Potatoes: Bake sweet potatoes at 425 degrees until tender, about 40 minutes. Quarter lengthwise and spread with Pesto Butter (No.7).

10. Pesto Cream Tortellini: Simmer 1 cup of heavy cream with 1/4 cup of pesto in a skillet until slightly thickened. Stir in 1/4 cup of grated Parmesan cheese. Toss with 12 ounces of cooked tortellini and 2 cups of steamed broccoli.

11. Ricotta-Broccoli Pasta: Toss 1 pound of cooked orecchiette with 1/2 cup each pesto, ricotta cheese and grated Parmesan cheese. Add 1 bunch of chopped steamed baby broccoli.

12. Baked Pesto Gnocchi: Toss 1 pound of cooked gnocchi with 3 Tablespoons of pesto and 1 Tablespoon of softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna-White Bean Pasta: Cook 1 sliced garlic clove in a skillet with 3 Tablespoons of olive oil, for 1 minute. Stir in 1/4 teaspoon of red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces of cooked spaghetti and some torn basil.

14. Pesto Primavera Salad: Toss 12 ounces of cooked gemelli or penne with 4 cups of sliced steamed vegetables, 1 cup of diced mozzarella cheese, 3/4 cup of pesto and 1/4 cup of grated Parmesan cheese. Top with toasted sliced almonds.

15. Potato-Pesto Pasta: Cook 1/2 pound of cavatelli and 1/2 pound of chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup of pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta: Make Potato-Pesto Pasta (No.15). Saute 1 pound of calamari in a skillet with olive oil for 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels: Saute 4 sliced garlic cloves in a pot with olive oil until golden, about 2 minutes. Add 2 pounds of mussels and 1 cup of white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons of pesto.

18. Pesto-Clam Linguine: Make Pesto Mussels (No.17), using clams instead of mussels. Add 1/2 teaspoon of red pepper flakes. Toss with linguine.

19. Pesto Green Beans: Toss 1 pound of steamed green beans with 3 Tablespoons of pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas: Cook 4 ounces of diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag of frozen peas and 1 cup of water to the skillet; simmer until tender, 10 minutes. Stir in 3 Tablespoons of pesto and heat through.

21. Pesto Orzo with Peas: Make Pancetta-Pesto Peas (No.20). Stir in 1 1/2 cups of cooked orzo and 2 Tablespoons of grated Parmesan cheese.

22. Pesto Potato Salad: Cook 2 pounds of quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup of mayonnaise, 3 Tablespoons of pesto, and the juice of 1 lemon; toss with the potatoes and 1 cup of diced celery.

23. Pesto Chicken Salad: Whisk 3 Tablespoons of pesto with 1/4 cup each of mayonnaise and sour cream. Stir in 4 cups of chopped cooked chicken, 1/2 cup of chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad: Whisk 1/4 cup of mayonnaise, 2 Tablespoons each of pesto and olive oil, and 1 Tablespoon of lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup of chopped celery, and 2 Tablespoons of minced red onion.

25. Pesto Tuna Salad: Toss 2 cans of drained tuna, 1 can of drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 Tablespoons of pesto and 2 Tablespoons of red wine vinegar.

26. Pesto Succotash: Cook 5 cups of corn, 1 cup of sliced cherry tomatoes, and 1/4 cup of chopped red onion in a skillet with 1 Tablespoon of butter until soft, about 5 minutes. Add cups of cooked lima beans and 1/4 cup of heavy cream; heat through, then stir in 2 Tablespoons of pesto.

27. Lemon-Pesto Dip: Whisk 1/2 cup of sour cream with 1/4 cup each mayonnaise, Parmesan cheese and pesto, 2 Tablespoons of capers and 2 teaspoons each of lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus: Mix 1 cup of hummus with 2 Tablespoons of pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons: Toss 4 cups of bread cubes, 3 Tablespoons pesto and 2 Tablespoons olive oil. Spread on a baking sheet; bake for 20 minutes at 350 degrees.

30. Pesto Panzanella: Toss Pesto Croutons (No.29) with 2 Tablespoons of red wine vinegar, 3 Tablespoons of olive oil , some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad: Whisk 2 Tablespoons of champagne vinegar and 1/4 cup of pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

32. Pesto Caesar Salad: Whisk 2 Tablespoons of pesto with 1/2 cup of Caesar dressing. Toss with romaine lettuce and croutons; top with shaved Parmesan cheese.

33. Pesto Quesadilla: Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded Muenster cheese and another tortilla. Flip and cook.

34. Pesto Grilled Cheese: Brush 2 slices of rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup: Cook 3/4 cup of chopped shallots and some fresh thyme in a pot with butter. Add 1 large can of crushed tomatoes, 1 1/2 cups of water and 1/2 cup of cream; simmer for 20 minutes. Puree, then stir in 3 Tablespoons of pesto.

36 . Pesto Steak: Mix 1/4 cup pesto, 2 Tablespoon white wine vinegar and 1 Tablespoon of hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto.

37. Pesto Fritatta: Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup of chopped parsley and 2 Tablespoons each of pesto and grated Parmesan cheese. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degree oven until set, about 15 minutes.

38. Pesto Fried Chicken: Mix 1 cup of milk and 1/2 cup of pesto; add 3 1/2 pounds of chicken pieces and soak for 30 minutes. Dredge the chicken in 3 cups of flour mixed with 1 teaspoon each of paprika, salt and pepper. Fry in 350 degree vegetable oil for about 12 to 15 minutes.

39. Pesto Wings: Marinate 2 pounds of chicken wings in 1/2 cup of pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs: Skewer 1 pound of cubed lamb and some red onion. Brush with a mix of 1/4 cup of pesto and 1 Tablespoon white wine vinegar. Marinate for 1 hour, then grill.

41. Pesto Salmon Cakes: Mix 1 pound of cooked flaked salmon with 1 cup of panko flakes, 1/4 cup of pesto, 1 egg and 1 Tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish: Mix 1/4 cup pesto with the juice of 1 lemon and 1 Tablespoon of hot water. Spoon over grilled or broiled swordfish.

43. Pesto Shrimp: Marinate 1 pound of shrimp in 2 Tablespoons each of pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon of red pepper flakes. Grill about 3 minutes per side. Season with salt.

44. Pesto Roast Chicken: Mix the juice of 1 lemon, 1/3 cup of pesto and 1 teaspoon of red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degree oven for about 2 hours.

45. Pesto-Sausage Chicken: Mix 1/2 pound of crumbled sausage with 1/4 cup of pesto, 1 chopped shallot and 2 Tablespoons each of breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degree oven, about 45 minutes.

46. Pesto Beans: Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans of drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 Tablespoons of pesto and 2 Tablespoons of grated Parmesan cheese.

47. Pesto Bean Soup: Make Pesto Beans (No.46). Add 3 cups of chicken broth and 1 cup of chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

48. Pesto Mash: Boil 3 pounds of peeled russet potatoes until tender. Mash with 1 cup of milk, 1/2 cup of grated Parmesan cheese, 1/4 cup of olive oil and 3 Tablespoons of pesto.

49. Pesto Cornbread: Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 Tablespoons of pesto to the batter.

50. Pesto Frites: Whisk 1/3 cup of mayonnaise, 2 Tablespoons each pesto and olive oil and 1 Tablespoon lemon juice. Serve with French fries.

Hope you got some great ideas from this! BON APPETIT! ENJOY!!!

Until next time loyal followers...

<3 Stace <3

Rough times...

2011-01-30T20:33:00.000-07:00

"Pain is your friend; it is your ally. Pain reminds you to finish the job and get the hell home. Pain tells you when you have been seriously wounded. And you know what the best thing about pain is? It tells you you're not dead yet!" -G.I.Jane-

Well let's just say that the end of 2010 and the beginning of 2011 have been extremely crappy to say the least. My bro is going through some drama and is now pretty much a single dad.We've all been trying to pick up on the slack and help out as much as we can, but it's not easy and I believe the situation is going to get uglier in the near future.All I can do is help my brother out to the best of my abilities and fight to the death to make sure that my adorable and gorgeous niece stays with him and he gets full custody.So if all of that weren't bad enough to deal with a couple of days after Christmas...There was more!Also allow we to just vent really quick about what really burns my ass:I spent an obscene amount of money on the now ex-girlfriend of my brother for Christmas and really tried to make sure that she had a nice Christmas.Well she sat in my house on Christmas morning opening up all those presents that everyone bought her knowing that she was going to to peace-ing out in a couple of days.The cojones on this broad!!! If only I would've been allowed some choice words for her face-to-face!!! But then someone would've been bailing my ass out of jail! LOL! And I also know that it doesn't help the situation any at all so I resisted the temptation to mess her up! LOL!So on to some more drama...

Two weeks ago we had to rush my Dad to the ER because he was having a gall bladder attack that we couldn't control.It was finally time for that sucker to come out.Unfortunately there was no getting around it this time, it had to come out.We were supposed to go to Cali that weekend for a martial arts seminar so that trip was cancelled which was a HUGE bummer, but obviously my Dad's health is most important.So he had a procedure done first which removed 10 gall stones and nicked a muscle near his liver that allowed the stones to escape freely.Then the next day he actually had his gall bladder removed.All in all, both procedures went very well and he was out of the hospital before the weekend.Fortunately for me I had already requested those days off from work because of the trip so I could make sure I took care of him.It's been a rocky road for sure.There's been a lot of things we've had to figure out and deal with: hospital bills, transportation, babysitting, etc...

He's home now though and slowly working his way back.We have a follow up appointment tomorrow with his surgeon to make sure everything is where it needs to be.Hopefully we can start introducing some more things into his diet.Right now he' surviving on my homemade sourdough bread, homemade pretzels, applesauce, Jell-O and oatmeal.He's dying for a Little Debbie brownie and would probably rape (not really, j/k) someone for a big bowl of spaghetti.And I know he's starting to get stir crazy not being able to train, but I'm trying to rule with an iron fist there and not letting him go out or do anything strenuous!We'll see how long that lasts.I give it a couple more days.

So while Christmas itself was AWESOME, New Years was quiet, but then after that the shit really hit the fan!It's so stressful trying to deal with the huge bomb dropped on us that my brother is now a single dad and trying to help him out with that as much as possible and then dealing with my Dad's health has not been fun at all!I've been trying to be the strong one, the rock, in the family and it's worked so far, but I'm just waiting for my nervous breakdown.At this point I really don't think I can take much more, but the attitude I have right now is BRING IT ON!!! There's no bringing me down right now!I'm invincible!As Denzel Washington said in Training Day, "King Kong ain't got nothing on me!"

So I hope that the worst is over and that the year doesn't get any worse, because I found out the most distressing news the other day: My hairdresser told me I have a couple of gray hairs!!!!Can you believe that? Well if not spend one day in my shoes and you'll be surprised that my whole head isn't covered in gray!I mean no shit I have gray hair!The stress I have been through is enough for me to start binge eating and showing up on that show Heavy.That's what I do when I'm stressed out is EAT!Thankfully enough I work out and have an excellent metabolism (that I think is going to start gradually declining) so that's the only thing in my favor right now.

Just though I'd put a somewhat humorous spin on all this because that's pretty much all I have left now!So if you share any similar experiences and your year hasn't been the best so far either then feel free to leave a comment and tell me all about it.BITCH IT OUT and just let it all out!You can do that here!No one's going to judge you!We're all in this together!

So here's to hoping that the rest of 2011 isn't as shitty, because I'm not sure how much more I can handle! Also if it continues I think I'm going to bankrupt Little Debbie by the incredible amount of brownies that I will consume!Let's make the rest of the year a great year, PLEASE!!!

Until next time all my Stace-ettes,

<3 Stacey <3

"Take these broken wings, and learn to fly again!"

50 Great Nacho Ideas...

2011-01-12T11:10:00.000-07:00

What could be more perfect for the upcoming Superbowl than the quintessential game day snack? NACHOS!Here are some great ideas for nachos courtesy of Food Network magazine!

How to make nachos: Spread 8 cups of chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted about 7 minutes.

1. Tex Mex: Top tortilla chips with 1 can of refried beans and 3 cups of shredded cheddar cheese. Bake, then top with salsa and pickled jalapenos.

2. Double Decker: Make Tex-Mex nachos (No.1), but make 2 layers. Bake, then top with warm, jarred nacho cheese, salsa and pickled jalapenos.

3. Cajun: Top tortilla chips with 3 cups of shredded cheddar cheese, 1 pound of cooked diced andouille sausage, and 1 cup each of diced green bell pepper, celery and onion. Bake and then top with salsa, and pickled jalapenos.

4. Jerk Pork: Rub 1 pound of pork tenderloin with 1/4 cup jerk seasoning; grill, then chop.Top tortilla chips with the pork, 1 cup diced pineapple, and 3 cups of shredded pepper jack cheese.Bake and top with sliced fresh jalapenos, cilantro and lime juice.

5. Bacon and Egg: Make Tex-Mex Nachos (No.1), adding 1 pound of crumbled cooked bacon with the beans; crack 4 eggs on top. Bake until the whites set, 10 minutes. Top with sliced scallions and salsa.

6. Breakfast Migas: Make Tex-Mex Nachos (No.1). Meanwhile, scramble 6 eggs in butter, adding 1/4 cup each of salsa and pickled jalapenos. Toss the nachos with the eggs and top with cilantro.

7. Greek: Top 4 cups of pita chips with 1 cup each of hummus, diced cucumber, tomatoes, and feta, 1/4 cup each of chopped red onion and kalamata olives, tzatziki sauce and oregano. (Do not bake!)

8. BBQ Chicken: Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups of shredded cooked chicken; heat through. Top tortilla chips with the chicken and 3 cups of shredded cheddar cheese. Bake and then top with chopped scallions.

9. Buffalo Chicken: Make BBQ Chicken Nachos (No. 8) with wing sauce instead of BBQ sauce. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with the cheddar. Omit the scallions. Top with Bleu cheese, chopped celery and the reserved wing sauce.

10. Chicken Mole: Make BBQ Chicken Nachos (No.8) with mole sauce instead of BBQ sauce and a mix of mozzarella and cotija cheese instead of cheddar. Omit the scallions. Top with sour cream and pepitas.

11. BBQ Pork: Make BBQ Chicken Nachos (No.8) with pork instead of chicken and pepper jack instead of cheddar. Omit the scallions. Top with pickles and red onions.

12. Chimichurri: Puree 1/2 cup each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce. Rub 1 pound of skirt steak with half of the sauce; grill and slice. Top lime-flavored tortilla chips with 1 1/2 cups each of mozzarella and cotija cheese. Bake, then top with the steak and the remaining sauce.

13. Veggie: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups of shredded Monterey Jack cheese. Bake, then top with salsa verde and sour cream.

14. Butternut Squash: Roast 4 cups of diced butternut squash at 425 degrees for 15 to 20 minutes. Top tortilla chips with the squash, 3 cups of queso blanco and 1/4 cup of pepitas. Bake, then top with sour cream and chopped cilantro.

15. Chorizo-Manchego: Top tortilla chips with 1 can of refried beans, 3 cups of shredded manchego and 1 pound of cooked crumbled chorizo. Bake and then top with pickled jalapenos, salsa and sour cream.

16. Mexican Corn: Cook 4 cups of corn with 1 teaspoon each of cumin and cayenne in a skillet for 7 minutes.Stir in 1/2 cup of mayonnaise and some lime juice.Top tortilla chips with 3 cups of queso fresco and the corn.Bake and then top with sour cream, avocado, and cilantro.

17. Cheese steak: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups of jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

18. Four-Bean: Top black bean chips with 1 cup each refried beans and white beans and 3 cups of shredded pepper jack. Bake; top with bean salsa and sour cream.

19. Chili-Corn Chip: Top Frito's with 2 cups of chili and 3 cups of shredded cheddar cheese. Bake; top with pickled jalapenos and sour cream.

20. Spinach-Artichoke: Cook 2 garlic cloves in a pot with butter. Add 12 cups of chopped spinach, 1/3 cup cream, 1 cup grated Parmesan cheese and some Worcestershire sauce, lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella cheese and bake.

21. Frank and Beans: Brown 4 sliced hot dogs in a skillet; add 1 can baked beans and bring to a simmer. Spoon over tortilla chips and top with 3 cups of shredded cheddar cheese. Bake; top with scallions.

22. Duck Confit: Brown 2 confit duck legs in a skillet until crisp; shred the meat. Top toasted slices of baguette with 1 cup sauerkraut, the duck and 1 1/2 cups of shredded emmentaler cheese. Bake; top with chopped parsley and cornichons.

23. Three-Cheese: Top cheese-flavored tortilla chips with 1 cup each of shredded cheddar cheese, pepper jack and mozzarella cheese.Bake, then top with warm salsa con queso.

24. Fried Chicken: Heat 2 cups of chicken gravy with a small can of chopped green chile's. Top tortilla chips with 3 cups each of chopped fried chicken and shredded cheddar cheese.Bake, then top with the gravy and scallions.

25. Shrimp: Top tortilla chips with 1 1/2 cups each of shredded white cheddar and Muenster cheese. Bake, then top with sauteed shrimp, diced onion, avocado and cilantro.

26. Margarita shrimp: Marinate 1/2 pound shrimp in margarita mix with a dash of cayenne; grill. Make shrimp nachos (No.25) with lime-flavored chips and the grilled shrimp. Top with lime juice.

27. Crab and Corn: Mix 8 ounces of crab meat, 3/4 cup corn, 1/4 cup mayonnaise, 2 Tablespoons minced chives and 1 teaspoon mustard. Spoon into tortilla scoops; top with shredded Monterey Jack cheese, then bake.

28. Naan-chos: Cook 1 sliced onion and 1/4 teaspoon curry powder in vegetable oil. Add 1 can drained chickpeas, 1/2 cup peas, and salt; mash. Spoon over toasted naan triangles with 1 cup of mozzarella cheese; bake for 2 minutes.Top with yogurt, chutney and cilantro.

29. Fajita: Rub 1 pound of skirt steak with cumin, cayenne, lime juice and olive oil. Grill with sliced peppers and onions. Slice the steak; spoon the steak and vegetables over tortilla chips. Top with salsa and sour cream. (Do not bake!)

30. Skillet: Heat 1 cup each diced dried chorizo and refried beans in a cast-iron skillet. Top with tortilla chips and shredded cheddar cheese; cover to melt. Top with salsa, pickled jalapenos and sour cream.

31. Thai Beef: Mix sliced roast beef with shredded carrot, sliced red onion, mint and cilantro; toss with lime juice to taste, a dash of fish sauce and a pinch of sugar. Spoon into tortilla scoops; top with mozzarella cheese and then bake for 2 minutes.Top with peanut sauce and jalapenos.

32. Wild Mushroom: Cook 5 cups of wild mushrooms in butter. Add 1 chopped garlic clove, 1 Tablespoon each chopped chives and parsley, 1/4 cup each of white wine and heavy cream, and salt and pepper; simmer until reduced.Spoon over multi-grain chips and sprinkle with Gruyere cheese, then bake.

33. Cobb: Top tortilla chips with 2 cups of shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake for 2 minutes. Top with lettuce, tomato, scallions, avocado, Bleu cheese and Ranch dressing.

34. Plantain: Top plantain chips with 2 cups of diced dried chorizo and 1 1/2 cups each of shredded mozzarella and queso blanco. Bake; top with salsa, avocado, sour cream, cilantro and lime juice.

35. Pizza: Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with 2 cups of pizza sauce, 3 cups of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese. Bake, then sprinkle with chopped basil.

36. Sausage and Pepper: Saute 4 sliced Italian sausages (preferably a mix of hot and sweet), 1 sliced onion and 1 sliced bell pepper in a skillet with olive oil. Make Pizza Nachos (No.35); top with the sausage, peppers and onion after baking.

37. Meat Lover's: Make Pizza Nachos (No.35); top with 1 pound of diced salami, pepperoni and/or capicola after baking.

38. Pretzel: Heat 2 boxes of frozen soft pretzel nuggets as the label directs. Top with 3 cups of shredded cheddar cheese.Bake; top with pickled jalapenos, scallions and mustard.

39. Tater Tot: Cook one 2-pound bag of frozen tater tots as the label directs. Top with 3 cups of shredded cheddar cheese.Bake, then top with salsa, pickled jalapenos, sour cream, red onions and cilantro.

40. Smoked Salmon-Bagel: Top bagel chips with whipped cream cheese and chopped scallions. Bake; top with smoked salmon, tomato, red onion, dill and capers.

41. Broccoli-Cheese: Mix 2 cups of shredded cheddar cheese, 1 cup mayonnaise, 2 chopped scallions and 2 chopped jalapenos. Top potato chips with cooked broccoli and the cheese mixture; bake.

42. Strawberry Shortcake: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden brown, about 2 minutes.Drain on paper towels; top with sweetened whipped cream and chopped strawberries.

43. Cheeseburger: Top ridged potato chips with 1/4 pound of cooked ground beef and 2 cups of shredded cheddar. Bake, then top with red onion, pickle slices, shredded lettuce and ketchup.

44. Mexican Tuna Melt: Mix 1 can of tuna with 1/4 cup of chopped Spanish olives. Top tortilla chips with the tuna and 3 cups of shredded cheddar cheese.Bake; top with cilantro and pickled jalapenos and carrots.

45. Chile: Top tortilla chips with 3 cups of pepper jack cheese and 1/2 cup each of green chile's and pickled jalapenos. Bake; top with fresh jalapenos, salsa and sour cream.

46. Breakfast Waffle: Top 1 box of toasted mini waffles with 2 cups of shredded cheddar cheese and 8 ounces of diced Canadian bacon. Bake, then drizzle with maple syrup.

47. Chocolate-Banana: Drizzle pretzel crisps with 1/2 cup of warm Nutella and top with 2 sliced bananas, 1/4 cup of chopped peanuts and whipped cream. (Do not bake!)

48. Sopaipillas: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden, about 2 minutes. Drain on paper towels; sprinkle with sugar and drizzle with honey. (Do not bake!)

49. Apple Pie: Cook 3 cubed peeled apples in butter. Top cinnamon-sugar pita chips with the apples, warm caramel, ice cream, whipped cream and cinnamon. (Do not bake!)

50. S'mores: Top graham crackers with marshmallow fluff. Bake, then drizzle with hot fudge.

*Another interesting idea to add to your Super Bowl party is to have a nacho bar. Have a bunch of different ingredients sitting out, warm nacho cheese, different flavored chips, different salsas, different meats and various condiments and toppings. Allow guests to Build-Their-Own-Nachos so they have the freedom to make their own.

Hope these nacho ideas helped you in trying to figure out some ideas for a Superbowl Party!!!

Enjoy! BON APPETIT!

<3 Stacey <3