Getting Back On Track!

I apologize for taking so long for my next entry. I have been sick since Monday, which is never fun! Now that I am on my way to feeling slightly better, I am here to Blog!

Last September, I changed my eating style. Some may call it a diet, I call it REFRESHING! No Rice, No Bread, No Pasta - Bring on  the Cardio-n-Abs! I followed my eating/workout-style very closely until the December Holidays. During the time period I lost 13 of the 28 lbs I had hoped to loose within the next year. In my book, it is progress! Even more so, I had never felt better. I didn't feel tired and groggy after eating, which was so amazing.

What really had the greatest impact was completely eliminating bread from my diet. While I am an absolute bread fanatic, I will be the first to admit that it isn't the best thing to feed our body. Just by cutting out bread, I found my body was not as bloated. I know what you are thinking: Bread? Make us bloated? Whatever! But I promise, for about 4 months I went without eating any bread except maybe once or twice and my body completely changed. I not only felt healthier, my body looked healthier and thinner. Yes Please :)

So, in honor of a new month, I propose a new me, AGAIN!

1. Absolutely NO bread! While it sounds hard, after a few days, you will NOT miss it!
2. Limited Rice - No more than one meal a week, eat one serving of rice. Now, I know nutritionist and doctors swear by the fact of eating brown rice in place of white. But EW! If I am gonna eat rice, I am eating the good stuff! And what better than long-grained basmati rice :)
3. Limited Pasta - Once again, no more than one meal a week, eat one serving of pasta. And yes, go for the grain! It is delicious and more flavorful. I personally love the spinach pasta, it may cost a little more, but it is delicious and has great flavor.

Okay, now that we have the NO's, how about the HECK YES items!

1. Veggies! Eat, eat, eat all the veggies you can. They are extremely filling, and if you make them right, YUM! I personally am a picky eater. But I have grown to love so many veggies. Green Beans, Broccoli, Corn, Eggplant, Squash, Zucchini, Tomatoes, Spinach, Potatoes (Yes I say potatoes are ok!), Sweet Potatoes...
2. Fruits! In place of snack foods like crackers/snack packs/etc. go for the FRESH Fruit. While canned fruit is OK, it has lots of extra added sugar.  If you can, spring for the fresh fruits. Oranges, Apples, Pears, Grapes, Bananas, Pineapple, Strawberries, Berry's, Cherry's, etc. I like to buy whatever is on special, that way it forces you to get a variety in your diet. You buy what is on special that week, each week it is typically something new :) Eat as much as you want!
3. Meat, Poulty, Seafood - Yes, Yes, YES! Why not? Gotta get our protein, and you know, all that good stuff. Mix it up too. Have a piece of fish for lunch and a nice steak for dinner! Just make sure you prepare it in a healthy way. Meaning don't cover it is a thick heavy creamy-butter sauce! Bring out the natural flavors of the meat, simpler is ALWAYS better :) plus you will feel a thousand times better walking away from a meal that is fresh and simple, not overly complicated!
4. Spoil yourself! Give yourself a sweet reward for all your hard work. There is no point in depriving yourself, it will only make you resent the diet! And you will fall off track. My way of treating myself: eating out once a week! But being smart about it! Just because you are eating out, do NOT go crazy! I also allow myself one small sweet a day. In my case, 1 mini cupcake! 

I am not a health professional, nor do I claim to know it all. But what I do know is that this has worked for me! And I have felt great doing it :) But no diet/eating habit is complete for a healthier life, than with exercise. They go hand-in-hand! So, my goal for each week is:

• 5 Days of Cardio - 20-35 minutes minimum. Push yourself as much as you can, get that heart rate pumping! And change it up! If you run one day, try the bike the next, and the elliptical the next! "Confuse your muscles" is what my doctor told me :)
• 2 Days of Rest - Make sure you give yourself a break at least twice a week!
• ABS! Work those abs! Get in minimum 250 crunches a week. I love to work abs, so I aim for the sky. Before you know it, you could have 100 per workout session! That's 500 a week! Can you say hello summer? :)

Now, what about all those delicious Italian, Southern, Persian, Asian, Latin Dishes?? Well, I will prove to you that we can eat delicious food while being healthy. No calorie counting required! Just be portion smart :) If you are hungry, eat something, but eat until you are full. You will notice your hunger will decrease over time and you will eat less and less. Especially once you eliminate bread!

So keep your eyes out for updates. I will post some delicious meals that follow these guidelines, and share with you my progress!

Have a wonderful Friday, I will see you back at my table soon :)

Happy Birthday Paris!

Strawberry Cupcakes with Creamy Vanilla Frosting - Topped with Pink-Vanilla Hearts

It is officially midnight, which means it is officially my sisters 9th Birthday! In honor of her birthday, I have baked some cupcakes almost as beautiful as she is. But lets be honest, nothing compares to both her inner and outer beauty!

It is so strange to think of her as being NINE years old. It is amazing how time flies and how she has grown from the sweetest-shy little baby girl, to an intelligent and beautiful young lady. I have loved watching her grow over the years, and I look forward to all the amazing things life has to offer to her in her future.

These strawberry cupcakes were made from the heart, for her on her special birthday.

HAPPY BIRTHDAY PARIS!!!!!

I LOVE YOU,

Your Big Sister <3

Mini Version! Mini Strawberry Cupcakes with Creamy Vanilla Frosting and Pink-Vanilla Hearts.

Mini Version! Mini Strawberry Cupcakes with Creamy Vanilla Frosting and Pink-Vanilla Hearts.

Crispy Southern Chicken

Are there ever days when you want a simple meal, but are stumped for an idea? Today was one of those days. I wanted an easy lunch, that required little prep time, and would cook while I did other things around the house. But more importantly, a little more on the healthy side. So, my decision: lightly fried chicken and roasted garlic-and-paprika potatoes!

It was so simple, and only took about 15 minutes of actual cook time for me. The remainder of the time, the chicken marinated and the potatoes roasted.

One of my favorite ways to create a crispy crunch to both chicken and fish, while keeping the chicken unbelievably moist inside: Zatarain's Crispy Southern Fish Fry. Plus since it requires no additional flour, egg bath, or other type of fat to make the breading adhere, it makes it much healthier! And if you like a little spice, get the spicy version!

Zatarain's Seasoned Fish-Fri: Crispy Southern Style - Available at your local grocer.

Roasted Garlic-and-Paprika Potatoes: (Makes 4 servings)

• Preheat oven to 450.
• Rinse off 5 medium-large red potatoes, leave the peel.
• Chop potatoes into 1/2 inch cubes.
• Place in large pyrex. Drizzle with Olive Oil.
• Generously season potatoes with your favorite garlic seasoning, kosher salt, and paprika. Toss together.
• Add about 1/3 cup water to bottom of pyrex (careful not to "wash" seasoning off of potatoes!). Use best judgement when adding water, a larger pyrex may require a little more water, where-as a smaller pyrex may require a little less. You just want to provide a shallow coating of water to help steam the potatoes as they roast in the oven.
• Place potatoes on the middle rack of the oven.
• Bake for 30 minutes. Using a spatula, mix the potatoes. Bake for an additional 20-30 minutes until they are slightly crispy.

Roasted Garlic-and-Paprika Potatoes

Crispy Southern Style Chicken: (Makes 4 servings)

• Now that the potatoes are in the oven, take two large boneless-skinless chicken breasts and trim of any fat. (I purchase my chicken from Harris Teeter, and they are always large enough for hearty servings each!)
• Slice both chicken breasts in half to create 4 smaller chicken breasts.
• Coat chicken with the Zatarain's Seasoned Fish Fry. Set on a plate and let marinate, while the potatoes are baking.
• About ten minutes before the potatoes are ready, heat up a skillet with olive oil on medium to medium-high heat.
• Once the pan is ready, add chicken breasts and saute until golden brown. Flip, and saute the other side.
• Once both sides are golden brown, drizzle with lemon juice and serve!

Crispy Southern Style Chicken.

Serve the Crispy Southern Style Chicken alongside Roasted Garlic-and-Paprika Potatoes, and sweet corn for a delicious yet healthy southern meal!

Enjoy!

When in Doubt, Scampi!

Yesterday evening my best friend came by to have dinner for Ash Wednesday. Unsure of what to make, I thought what is my favorite non-meat item? SHRIMP! Below is a recipe for a delicious and simple Shrimp Scampi! It has the extra kick from the chili pepper, but the sweet/citrus flavor of the Saffron-Moscato Sauce is absolutely delightful.

As a savvy shopper, I would like to recommend if you do not use baby spinach on a regular basis, it can seem wasteful to buy an entire bag (which at my local grocer is $3.99 and up). What I do is hit the salad bar! They are typically $5.99 per pound. For this recipe I was able to fill a small salad container full of the baby spinach at the salad bar, and it only cost $.89! And the best part, none of it goes to waste :)

Also, you will notice in my recipe, I call for prepared saffron. This is my family's way of making the most of saffron. To make this, you take your saffron and crush it with sugar cubes using a mortar. This sugar-saffron mixture can be store in a spice jar. I have a re-used pesto jar that I reserve for my saffron now. I fill the pesto jar with 1 tablespoon of the crushed sugar-saffron and fill it 3/4 of the way with water. Shake! You can store this in the fridge and use it whenever you have a recipe which calls for saffron! When you run out, just add another tablespoon of the crushed sugar-saffron and refill with water and shake. Essentially, it is a liquid form of saffron and works perfectly when cooking!

Shrimp tossed with Baby Spinach and Saffron-Moscato Sauce, and topped with your favorite pasta sauce!

What you will need:

• 1 large shallot, finely chopped
• 1 pound Shrimp, peeled and deveined
• 4-5 cloves garlic, crushed
• Moscato Wine
• 1 1/2 Lemon
• Butter
• Baby Spinach
• 1 Box Spaghetti
• 1 tbsp Prepared Saffron 
• Chilli Paste
• Grated Parmesan Cheese
• Salt, Pepper, and Olive Oil 
• Your favorite marinara or tomato based pasta sauce.

Clockwise, Starting at the top-left corner: Barilla Spaghetti, Barefoot Moscato, Garlic Cloves, Prepared Saffron, Butter, Baby Spinach, Finely Chopped Shallots, and 1 1/2 Lemon.

Garlic!

Finely Chopped Large Shallot!

Shrimp marinated with chilli paste, salt, and pepper.

Directions:

1. Add 1 tablespoon of chilli paste, salt, and pepper to the shrimp. Mix and let marinate.
2. Prepare pasta according to the package directions. To keep noodles from sticking and to add flavor, add a tablespoon of olive oil and a dash of salt.
3. Meanwhile, as you prepare the pasta: add 1 tablespoon of butter to a saute pan over medium-high heat. When the butter is melted, add the chopped shallot. Saute until translucent, then add the shrimp. Saute the shrimp until pink on each side. Half-way through the cooking time of the shrimp add the crushed garlic. Right before the shrimp are done: add the juice of 1 lemon, 1 tablespoon of prepared saffron, and 2 tablespoons Moscato. When shrimp are done, transfer them to a serving dish and keep warm. 
4. Using the same saute pan (do not rinse!), add the juice of an entire lemon and three tablespoons butter. Stir constantly, until butter is melted. Add 1/2 cup Moscato,  handful of Parmesan cheese and 1 tablespoon of the prepared saffron. Let simmer.
5. When pasta is ready, drizzle the prepared noodles with olive oil. In your serving dish, toss together the pasta, the prepared shrimp, the baby spinach, a handful of Parmesan cheese, and the Saffron-Moscato Sauce.
6. On each serving, drizzle 1-2 tablespoons of your favorite marinara or tomato based pasta sauce. Serve along-side your favorite bread (I recommened NewYork Garlic Knots) and ENJOY!

Prepared Shrimp.

Prepared pasta, drizzled with olive oil.

Tossed Pasta, Shrimp, Baby Spinach, Parmesan Cheese, and Saffron-Moscato Sauce.

The First of Many!

So here goes nothing!

I am not a writer by any means. Nor am I an expert of food and cooking. Everything I know in regards to food and baking, have been things I learned from my parents growing up, through my own experimentation in the kitchen, and through my love for cooking shows. But what I can tell you is: I am a seasoned eater! I have been blessed with the opportunity to eat of different cuisines from all parts of the globe!

My love for food, and my desire to be creative while doing something for others has always driven me to the kitchen. Whether to make a sweet something or making a deliciously savory meal, I love to be in the kitchen! Even more so, I love having someone to cook for, to expose to all the wonderful flavors we are blessed to have. Could you imagine what life would be like if there was only 1 thing to eat, or everything we ate tasted the same! How bland!

I have never considered creating a food blog until today. I had made lunch for my fiance and he was in love with the crispy orange chicken I had made. He suggested I should create an album of all the dishes I make. I thought an album would be great, but what about a blog! Although I have never had a blog nor considered having one, I couldn't help but think what an awesome way to keep record of all the fun dishes I create in the kitchen. As well as provide inspiration to other food lovers out there!

I had the strangest craving today for some orange chicken. So I decided I am going to attempt to make my own! Below you will find my recipe.

Enjoy! M.G.

Crispy Orange Chicken, Steamed Rice, Stir-Fry Veggies, and Roasted Sweet Potatoes.

• First, I sliced 2 boneless-skinless chicken breasts and seasoned them with powdered ginger. I then breaded them in some spicy fish fry and let them sit for about 15 minutes to soak in the breading. 

• As the chicken was soaking in the breading, I sliced an onion julienne style and set aside. I then cleaned up two crowns of broccoli and seasoned them with powdered ginger, a dash of Teriyaki sauce and a dash of oyster sauce.

• Next, I brought a pot of water to boil. Once the water had boiled, I added the broccoli and let the broccoli boil for 2 minutes. I then drained and set the broccoli aside.

• As I prepared my broccoli, I added two tablespoons of olive oil to a saute pan on medium-to-medium-high heat. Once the pan reached a good temperature, I added my chicken and let them fry slowly until they were golden brown on both sides (be sure to flip them over!). During the last minute I squeezed 1/2 lemon and 1/2 an orange over the chicken.

• I removed my finished chicken from the pan and placed them on a dish to keep warm. Meanwhile I added the onions to the remaining oil in the pan. I let them saute for 2-3 minutes until they were translucent, then added my broccoli. I also added about 1 tbsp Soy Sauce, 2 tbsp Teriyaki Sauce, 1 tbsp Oyster Sauce, and 1/2 an orange to the pan. I allowed the vegetables to soak in the rich flavors.To give it a little thickness, I added some stir-fry sauce and let it simmer a little longer. Then it was ready to be served!

• I plated the chicken with some steamed rice and the veggies on the side as well. I then used some of the orange sauce from the saute pan to drizzle over the crispy orange chicken and the rice. Added a few slices of roasted sweet potatoes (I will have to provide this recipe in a future post! I love this way of preparing sweet-potatoes!), and food was served!

If you have any questions or want clarification on the recipe, just shoot me a message! ENJOY!