Fast Fiesta

I would like to start off by saying that I am sorry my blog entries have been few and far between lately, I just have had so much going on it is hard to get myself together right now. I am planning on organizing things better from this point forward!

Sometimes I get myself into a rut on auto-pilot making the same types of things and going through the same sources to find recipes. Lately, all that has sounded appealing to me is beef, mostly steak. I think I am on red meat overload and so I spent some time the other day searching for some recipes for some different proteins that were fast and seemed appetizing. When you don't have a ton of time to make dinner, but you want it to be flavorful,

this is the recipe to make.

I found this treasure amongst some of my Bobby Flay recipes and was so excited to go home and make it. I love Bobby Flay; his personality, his restaurants, his recipes, even his wife who used to by on my favorite show Law and Order: SVU. The only caveat is that his sauces and preparations usually take hours...hours that I never have. That is the great thing about these Shredded Chicken and Tomatillo Tacos with Queso Fresco, they take hardly any time at all and taste like you have been cooking all day!

A few months ago I got a free subscription to Bon Appetit for being such a great customer at Sur la Table and finally I have started getting my issues. Of course, I didn't pick up my January issue till this week, but I did find some things I am excited to try. Unfortunately, some of the ingredients that star in the recipes are now out of season (like Pomegranates). With a few creative substitutions I made this great Rainbow Chopped Salad.

Rainbow Chopped Salad

Recipe Courtesy of Bon Appetit

Dressing

1/4 Cup Red Wine Vinegar

1 1/2 Tablespoons Finely Chopped Shallot

1/2 Tablespoon Honey

1/4 Cup Extra Virgin Olive Oil

Salad

6 Cups Chopped Romaine Hearts

4 cups Sliced Red Cabbage

1 Large Fuji Apple, diced

1 Asian Pear, diced

1 Mango, diced

3/4 cup Hazelnuts, chopped and toasted (I used Walnuts)

1/2 Cup Pomegranate Seeds (I used dried Cherries chopped)

1/2 crumbled Blue Cheese

Dressing and Salad Instructions:

Whisk vinegar, shallot and Honey in a small bowl to blend. Gradually whisk in oil. Season dressing with salt and ground pepper.

Combing Romaine and next 6 ingredients in a very large bowl; toss to blend. Add dressing and toss to coat. Divide salad amongst plates and sprinkle with Blue Cheese. Serve.

After toasting my tortillas, I served the tacos with some Fat Free Greek Yogurt instead of Sour Cream or cheese...they were delish! Enjoy this weeknight dish that is so fast and easy to make!

High Hopes

I really had high hopes for this recipe I tried last night for these Wild Mushroom, Flank Steak and Poblano Tacos. I followed the recipe exactly (unusual I know) and it just wasn't great. After reading all of the reviews this morning, I realize it might have just been a yucky piece of flank steak that I bought. I am going to blame it on that I guess. I think if there would have been a marinade then it wouldn't have been so chewy and kind of flavorless.

Next time, I would get my meat from where I usually do, Bristol Farms, and maybe marinade it in something first. I am just feeling blah about it....I promised to be completely frank on this blog and that comes with the good, great, okay and the bad! Tonight's dinner will be better!

My salad! One of the highlights! Had to post a picture and look at the glass half full!

I rubbed some chili powder as well as salt and spray butter on the corn and it turned out excellent! If someone tries this recipe and it turns out well, you have to let me know what you did differently!

Restaurant Review: WASA

Whew! I have been out of touch with blogging lately! But, I am back! Last Saturday night we were lucky enough to have Karen and Andrew visit for the night. It was way too short and we don't get to see them enough, but I am grateful they made the stop to see us!

My dad told us about this new (well, new to us) Sushi restaurant called WASA. It is so close and in a center I frequent often and am kicking myself for not seeing it sooner. It was excellent! The fish was so fresh and they had a perfect balance between classic Japanese dishes and some more adventurous western twists.

We had the best time, as usual, and were also happy to have Liz and Matt join us. Lots of laughter, Saki Bombs and good food! If you live in the area you must try this place! Delish!

Miss Karen and Andrew already, but excited to see them soon for Karen's Bridal Shower in March! Watch out for more to come with these two...

Off I go into the world of blogging....

I never thought I would be one of these people...people who blog, but here I am! This whole idea started with making beautiful dinners for my husband and wanting to share the hard work with someone who might appreciate all the tiny details I put into my cooking, rather than just food on a plate. To most people it might just be food on a plate, but to me it represents more: the art of cooking, relaxation, and a commitment to eat healthy food that doesn't taste like cardboard.

I grew up in a family who not only enjoys eating, but who enjoys eating a LOT! We are not petite eaters or meal-skippers, but my mom always made delicious and very healthy meals so we could have a second helping without compromising our waist line. My mom always had great ways of adding flavor by omitting ingredients that usually add tons of calories and fat.

So here I am, a 20-something year old newly-wed who is committed to healthy, great food that I can prepare in a reasonable amount of time after I get home from work! I created this blog to share my ideas and my thoughts with others. I hope to also get comments, tips and receipes from others...that is if anyone ends up reading this!

I have other passions besides food....my husband, my family, my friends, working out, shopping, reading tons of books and home decorating. My plan is to see how this goes and blog mostly about my cooking, but throw in some other things from time to time as well! Off I go...