Oy!

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So, as you know, we've been back in Atlanta for a few months now.  During this time, we've been eating and playing our way through the city since we've gotten back.  There are so many new places to eat and new things to do that have popped up while we were away.  So I will make it a thing to chronicle some of our new "discoveries" here on the blog.

One weekend here recently, the little family and I decided to go grab a bite for lunch.  I was craving a burger and nobody seemed to object.  Intent on trying out a new place, I jumped on Yelp and did a quick search.  This place "Oy" popped up.  It was only a few miles away and had great reviews--so we decided to give it a try.  They seem to have a very popular breakfast/brunch--but apparently, their burgers are the biz as well.

To make a long story short, the hubs and I both ordered the "Juicy Lucy" burger and it was fantastic.  Oy makes their burgers out of a mixture of brisket, short rib and certified angus beef.  The burger was seasoned perfectly...but the standout....is that it's stuffed with cheese.  Like, it's inside of the that nice juicy thick patty.  We also ordered what they call a "mountain of fries"--and it is indeed a mountain.

We all were very happy with our lunch that day, and we plan on going back for brunch to try the pancakes they serve that are as big as a medium pizza--seriously.

If you're in the Atlanta area, I'd suggest you give Oy a try...because, why not?

P.S. I thought it was fitting that I publish this post now, because as of January 1st, my hubs and I are on a 30 day vegetarian challenge.  So the next few food posts will NOT be about any juicy burgers, steak, chicken...any of that.  But, hopefully, I will have some nice vegetarian delights to share with you all.  So stay tuned!

Oy
2355 Cumberland Pkwy
Atlanta, GA 30339
oyatlanta.com

Papaya

Isn't she beautiful? This is some serious fruit porn, right here.  I love tropical/exotic fruits and I buy them up whenever I can get my hands on them.

I'm still on that juicing/green smoothie/any smoothie bandwagon and am not getting off anytime soon.  I've come to see that with some fruits, it is significantly cheaper to buy them fresh, cut them up and freeze them myself instead of buying pre-packaged frozen fruit.  This is true, especially when trying to stick to organic fruits/veggies.

So I bought this papaya the other day, and I just thought I would share with you guys one of my favorite smoothie recipes.  This one is not a green smoothie.  By the way, it is AOK to drink healthy smoothies even without the green stuff sometimes.  I eat a lot of veggies regularly with meals, and I still juice and drink them as well.  So I feel like it's still beneficial to have straight fruit smoothies sometimes, as long as they're packed with protein and fiber!

Papaya+Peach+Plum Protein Smoothie:

1 cup of almond milk
1 scoop vanilla whey protein powder
1/2 cup of fresh or frozen papaya
1/2 cup of fresh or frozen peaches
1 small red plum
1/4 cup of rolled oats
one small squirt of Agave nectar
Ice (if you didn't use any frozen fruit)

Blend all of these items together and top with chia seeds for extra fiber and protein.  Enjoy!

::KC Eats:: Blue Koi

So who here watches Diners, Drive-in's, and Dives on the Food Network?  It's one of my favorite foodie shows!  I actually take note of the names of restaurants in different cities that I hope to try at some point.  So, of course, when I happened to be watching an episode that featured a restaurant here in Kansas City, of course I had to make it over there.  The restaurant is called Blue Koi, and it offers Asian style dishes, but best known for their dumplings and noodle dishes.

There are a couple locations, but me and hubs had lunch at the Westport location.  Westport, by the way, is a bustling neighborhood filled with trendy restaurants, bars and shops.

Interior

Shrimp, pork & chicken pan fried dumplings

We started out with pan fried dumplings filled with a shrimp, pork & chicken mixture.  After dousing them with the a spicy dumpling sauce (our waiter brought over and suggested we try), these things tasted amazing.

A perfectly "dressed" dumpling on my plate. So delicious!

The "FireBird Chicken" dish with noodles.

Following in the spicy footsteps of our dumplings.  We both decided to try the "FireBird" dish.  You can have it made with chicken, duck or tofu.  Hubs chose chicken, and I chose duck. 

The "FireBird Duck" with noodles.

I loved this dish!  I'm a sucker for scallions and combined with the spiciness of the dish, it all came together really well.  This dish is usually served with rice, but noodles can be replaced for an extra fee.  I will say, the noodles seemed a tad overcooked, but keep in mind, I'm very particular about my noodles.  It didn't hurt the taste or flavor of the dish at all, however.

Exterior

All in all, we enjoyed our lunch at Blue Koi, and plan to go back to try some other things on the menu.  If you're ever in KC, give it a try!

Happy Friday!

Italian Drunken Noodles

I thought I would share with you all the latest Pinterest recipe I've tried out and liked.  I was first attracted to the picture of the pin and then, of course, the name.  There's just something mouthwatering about the phrase "drunken noodles" for some reason.  So I gave it a go, and I have to say it was pretty good.  Don't take "pretty good" as a bad thing.  For me that just means, that it was tasty--tasty enough keep in rotation because of it's taste, ease, cost, etc.  It's like your typical weekly meal, and I will definitely make it again.

I did, however make a couple modifications.  First, as you can see from my photos, I used rotini pasta.  I only did this because I already had a box in my cupboard, and I also couldn't find the wide flat noodles that the recipe called for.  In the future, I WILL look for those noodles harder as I think it would create a "prettier" dish.

 The second mod, was that I added a little sugar to the dish (while cooking) to taste.  It's a habit of mine to add a bit of sugar to any tomato-based dish.  It cuts the tartness a bit and creates a more savory flavor, in my opinion.

I also intended to make this dish with turkey Italian sausage.  I instead picked up the regular pork variety by mistake.  So in the future I will use the turkey.  I don't have anything against pork.  I do try to eat it at a minimum, which means when I'm eating pork--I make it count (i.e. bacon & BBQ). *smile*  Also, this would have been even better topped with a little shaved Parmesan cheese!

So if you're on the hunt for a quick and easy week day meal.  Give it a try and tell me what you think.  The recipe can be found HERE.

-NikG

Coconut Curry Chicken w/String Beans

So, I think it has become quite obvious that I love curry.  I have to admit, I hesitated sharing this recipe with you guys on this post because my last food post was also a curry dish.  But then I thought, it's not like this is some kind of publication--this is just my blog.  And hey, I just made this last night, I liked it, so I am going to damn well share it!

This dish was a hit.  To me, it's just a healthier take on the traditional style Caribbean curry chicken.  Instead of potatoes, string beans are added--which equals less starch, less carbs and less calories.  On hindsight, I think throwing in some shredded carrot would have been awesome too.

It was super easy to make, and for the most part I followed the recipe exactly.  One thing I did do differently was instead of "burning off" some of the liquid in the end.  I added a tablespoon or two of corn starch to thicken it.  I like my curry to have plenty "gravy".  Oh, and Publix didn't have bird pepper, so I just added a little bit of chopped serrano  pepper.  We likes it spicy over here.

I got this recipe from a Caribbean cooking blog that is amazing.  I've made a few of his dishes and they all were great.  Check it out.  Recipe found HERE.

Have a great weekend, ya'll!

*NikG*

Curry Split Pea Soup

Just thought I'd share with you guys the latest new recipe I'd made and LOVED.  I got the recipe from a mommy blog that I follow.   It's a curry yellow split pea soup that is very healthy, very filling, and very delicious! As you can see it also has carrots and kale.  It was super easy to make.

Hubs liked it a lot too and even said that if I'd had added chicken to it, that it would've tasted just like the curry chicken he's grew up on.  That coming from an "island boy" is the ultimate compliment.  He even said he didn't miss the chicken!

By the way, the recipe called for yellow split peas, but my local grocer only had green.  The green worked just fine.  I also ended up adding about 1 extra cup of water while the peas were cooking because it wasn't as "soup-y" as I'd wanted.  By the way, that's garlic naan on the side that I'd also bought from my regular ol' grocery store as well.

The recipe can be found HERE.

Have a great weekend!

xoxo, *NikG*

Warm Weather Eating

So it has been a while since I've made a food post.  However, I am still always trying new recipes, as well as stalking Pinterest and Food Gawker.

I stumbled upon this pasta salad recipe on Pinterest the other day and knew I wanted to give it a try.  I've actually never been a pasta salad kind of person.  That's usually the dish I skip over at barbecues.  Somehow the ingredients and ease of this dish, spoke to me.  Not to mention, with how hot it's been, this dish is a great fit.

The verdict was....this dish was a hit!!  I will definitely keep this in rotation!  I suggest eating it along side a piece of pita bread, or something similar.

EASY GRILLED CHICKEN TORTELLINI SALAD

Serves 4.
Prep time: 10 minutes
Cook time: About 15 minutes

Ingredients:

For the salad:

• 1 box tri-color tortellini 
• 2 boneless, skinless chicken breasts (4 – 5 ounces each)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• Fresh basil, chopped
• 2 mini babybel lights, thinly sliced

For the dressing:

• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 1/2 medium shallot, chopped
• 1 teaspoon honey
• 1 tablespoon extra virgin olive oil (good quality)
• 2 teaspoons Greek seasoning

Directions:

1. Liberally rub chicken breasts with salt and pepper. Preheat a grill to medium heat and coat with nonstick cooking spray. Add chicken and cook until completely done, about 5 – 6 minutes on each side. Remove from grill and slice into thin pieces. 
2. While chicken cooks, bring water to a boil in a large pot. Add tortellini and cook for about 8 minutes, or until they are fully cooked (they’ll float to the top). Rinse.
3. In a large salad bowl, mix the tortellini with the chicken. Add tomatoes, onion and sliced cheese.
4. Whisk the dressing ingredients together in a shallow bowl. Pour over salad and stir in fresh basil.

Nutritional information per serving (about 1/2 cup serving with 1 tablespoon dressing):

Calories: 421 
Fat: 20 grams* 
Carbohydrates: 28.75 grams
Fiber: 3.25 grams
Protein: 23.25 grams
Weight Watchers Points: 10

TIPS & MODS:

As you can see the only thing i did different, is the type of pasta.  I couldn't find tri-colored tortellini, so I used rotini instead.  I didn't grill my chicken--just baked it, then cut it into small pieces. Oh, and I also used a crumbled gorgonzola cheese along with the Baby Bell!

Enjoy!

*NikG*

Recipe courtesy of The Realistic Nutritionist.

Meatless Monday!!

Hey guys, it's another Meatless Monday!  I don't post weekly about Meatless Monday, but we've definitely been sticking to it! 

So I thought I'd share with you all one of the favorites of all the meatless meals we've tried thus far.  This turned out GREAT, and would also make a great side with a meat as well.  Trust me though, you won't miss the meat if you make this a meal.  I served it up alongside garlic bread. 

 I could easily see adding cooked chopped chicken or shrimp to this if you're not a vegetarian.  That is something I may actually do in the future.

 ZUCCHINI HERB CASSEROLE

Ingredients:

1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced

1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided

Directions:

1.	Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3.	Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4.	Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Let me say that I modified this dish based on it's reviews as follows:

• I DOUBLED the seasonings (except the salt).  There were quite a few reviews that said the recipe was bland, so I copied a few other reviewers who said they doubled (some even tripled) the seasonings and had great results.
• I used Monterrey jack cheese.  No real reason.  I'm sure cheddar would be fine.
• I added a bit of red pepper flakes.  Hey, we like a little "kick" in our food over here.
• I think I added red bell pepper.  I honestly can't remember, but there was a particular review that I copied most of my mods from, and she did--so I may have.

Hope you all enjoy!  Again, this is one of our favorites!

Recipe found HERE.

Vegetarian Lasagna

 So, I'm sharing with you guys one of the latest Meatless Monday recipes I've tried.  It's a vegetarian lasagna and it came out GREAT.  For some, going meatless (even once a week) can be a challenge, and this recipe is probably the first I would suggest someone to try.  You can't go wrong with lasagna, with meat or without meat!  In this case, what makes a meatless lasagna so great is that you can completely go overboard with the cheese, which kind of makes up for the "no meat" aspect.  It's a great way to ease into meatless, in my opinion.



I got the recipe off of Pinterest (surprise surprise), and made a couple minor tweaks: (1) I sliced up zucchini really thin, and included that in each layer, and (2) of course, I use way more cheese than any recipe calls for.  That's it.  Oh, and I used lasagna noodles that were specifically labeled "no bake" and without the little ridges.  They were just thin flat sheets of dried noodle.  Feel free to use whole wheat noodles as well, for even more health benefits.  I didn't really feel the need since this was already "vegetarian".

By the way, my hubs loved it.  He told me that he's actually been really pleased with our Meatless Monday dishes so far.  *pats self on back*

Recipe found HERE.  Enjoy!!

Meatless Mondays

I think I've mentioned to all of you before on this blog that I could never be a vegetarian.  I still maintain that sentiment.  I just love meat and seafood too much and would find sticking to vegetarian cuisine full time as too limiting. 

Well, one of my goals for 2013 is to take my healthy eating to an even higher level.  So I decided that me and my family will be partaking in "Meatless Mondays".  I'm sure most of you have heard the term.  If you google it, you'll find that in recent years it has become all the rage.  We all know that a vegetarian diet is a very healthy way of life and eliminates the chances for certain health risks like heart disease, cancers, etc.  Well, most people don't realize that not eating meat even just one day a week also gives you a lot of the same benefits.

So I plan to regularly share with you all some of our "Meatless Mondays" meals.  Don't you worry, I will still post my regular meat-filled dishes as well.  The "Meatless Mondays" dishes will just provide some variety.

Last Monday, I decided to make a vegetarian Indian Korma.  Even though I'm no vegetarian, I have eaten plenty of vegetarian dishes at Indian restaurants.  They have so much variety. 

I found this recipe on Pinterest and decided to give it a try.  I did make a few tweaks.  Instead of just using all regular yellow curry, I used half regular yellow curry and half guaram masala.  I also added a teaspoon of coriander and cumin.  As you can see from the pics, I also added cauliflower to make it even more hearty.

 I served it up with jasmine rice and naan bread (not shown).  It was pretty tasty!  Of course, Tuesday we ate it again for leftovers, but I threw some chicken in it.  Baby steps. haha  The recipe can be found HERE.

 

Happy Meatless Monday!

One Pot Curry Chicken w/Rice

Source: wildeinthekitchen.blogspot.com via Nik' on Pinterest

Happy Thursday, ya'lls!  Today's recipe post is a recipe I'd gotten off of Pinterest.  When I saw the photo I was immediately drawn to it.  Then to see that it was a curry chicken recipe--oh yea, momma had to give it a try.  Let's get this straight, I am a big curry lover--red curry, yellow curry, green curry...you name it.

Now this dish involving the more commonly used yellow curry, I noticed that it would not be the usual "Caribbean style" curry chicken that I usually eat and/or make, but I'm always open to something new.

 Plus, it doesn't get any easier than a "one pot" dish.  That alone was enough for me to try it.

I also liked that the recipe called for a can of coconut milk.  Listen to me when I say, coconut makes ANY rice dish taste better.  Because of the Caribbean influence that is a big part of me, I also threw in a can of pigeon peas to give it more of an island twist.  You can find pigeon peas (green or brown) in the international section of any grocer.  I find mine in the Jamaican or Mexican sections.

The only thing I wish I would have added to the pot, was a little bit of scotch bonnet (also known as habanero) pepper to give it a little "kick".  Nevertheless, this dish turned out AWESOME.  I do think it needed a little more salt, so next time I would probably use more--maybe 2 teaspoons instead of the half teaspoon the recipe called for.  You can always salt it to taste on your plate, like I did, of course.

I served this dish with a steamed cabbage/carrot mixture.  It was a hit!!  In my usual fashion, I forgot to top it with cilantro of which I'd actually bought just for this. *sigh*

Also, because I wanted to make this dish the minute I saw it, I went out and bought a new dutch oven.  I always knew I'd needed one, so this was the perfect excuse.  Instead of getting the nicer looking (and more expensive) enamel coated kind--I opted for the cast iron (which is what is underneath the enamel coating of the enamel coated kind).  Cast iron is a bit harder to clean and requires a certain kind of care, but it lasts a lifetime!  I couldn't live without my cast iron stove top grill/griddle!  Plus, I'd read that the enamel eventually begins to chip off after a while on those coated ones.  So I just spared myself the hassle.

Hope you all enjoy this recipe!  Let me know if you try it!
Recipe can be found HERE.

I'll take that minestrone homie...

So it is officially cold here in Atlanta.  You may have to take that with a grain of salt, as I do reside in the south and actually left Miami to come here.

So to me, yes, high temperatures in the 50's and 60's is cold.  Hey, throughout the day, the weather probably is only at its "high" for a few hours anyway.  So that high temperature prediction is really a bit misleading as to what we're actually facing most of the day.

So to make a long story short, when it gets a bit nippy out--I love nice hot, chunky soups.  They are perfect for this time of year and they warm me up just right.  This post is about a nice hardy minestrone soup that is made in my boo the crockpot.  There is just a small amount of prep, and then you just set it--then forget it!

I got the recipe from HERE. (Awesome crockpot cooking blog, by the way.)

Also, I added about a cup of cabbage to it.  I wanted this to be a real MEAL.  I would also add about another extra cup of beef broth next time because with the extra ingredients, it wasn't as "soup-y" as I expected.  But it was still damn good!

This would definitely make a nice vegetarian soup as well.  Just replace the beef broth with vegetable stock, and I hear they even have a tofu ground meat substitute out there that could be used. 

Definitely give this one a try.  I insist.

Have a happy Hump Day!!

Mexican Chicken & Rice Casserole

New recipe!  Okay, okay, it's been a while since my last recipe post.  Thought I would share this because it's really easy, and supposedly you can make this with FROZEN chicken breasts--no thawing required.  I say "supposedly" because I hadn't the heart to really cook the chicken from frozen.  I just couldn't take the chance that it wouldn't work out. lol  But according to the site that I'd gotten this from (via Pinterest), it is perfectly fine.  People have also left comments on said site saying that they had great results cooking from frozen.

Anyway, this is a Mexican Chicken & Rice Casserole.  It really is delicious.  The hubs loved it.  I loved it.

Just before putting in the oven

Just out of the oven

Served over flour tortillas.  I wanted to put avocado on this, but mine hadn't ripened yet. Salso and/or sour cream I put on the leftovers.  Don't know why I hadn't thought of that initially. Tasted even better!

Mexican Chicken & Rice Casserole

Ingredients: 
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese

Instructions:
13x9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.

Tips & Mods
- I didn't cook my chicken from frozen.
- I also added a can of corn
- I used parboiled rice, some said they'd used instant.
- I only cooked my casserole for an hour and 15 minutes (since I hadn't started with frozen chicken)
- Also, I ended up have to cut up the chicken so that they could be served taco-style.  I think this recipe would do VERY well in the crockpot (cook on low for 7-8 hrs, high 4-5), and the breasts will basically shred on their own.  That's how I will cook it next time.

Enjoy!

Recipe found HERE.

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Two New Recipes to Try

Just thought I'd do a quick post on two dishes that I've made this week that are share-worthy.  One I'd gotten from Pinterest, and the other from a blog that I follow.

 

Above is a pic of the Taco Pizza recipe I'd stumbled upon on Pinterest.  It was pretty yummy, and a great way to switch things up as far as pizza goes.  It's really easy, and I suggest you give it a try!

 

Last, is this Lentil & Kale dish that was posted on a blog that I follow (and you should probably follow too).  If you've spent any time on the interwebs, you know that kale is all the rage as well lentils.  There's like a big "healthy eating" movement going on, and it's a good thing because it yields us recipes like this one.  Me personally, I love lentils and was very open to trying a new recipe, especially one that is made in my boo crock pot.  I enjoyed this as a side dish.  Also, in the recipe, it calls for 3 cups of broth--I used 4.  Just an FYI.  So if you are also on the healthy eating movement and want a dish that's packed with lots of fiber, vitamins and minerals.  I suggest you give this a try!

Happy Hump Day!

Green Curry Shrimp

Well, it's been quite a while since my last recipe post.  Don't get me wrong, I'm still cooking up a storm and trying different recipes on the reg.

I haven't posted any recipes in a while because I'd really hadn't come across anything that had really excited me.  So one day, I'd happened to turn to that television show "The Chew" by accident, and this was one of the dishes that was featured.

 

By the way, have I mentioned that I LOVE Thai food?  So if you're like me in that aspect, I suggest you give this recipe a try.  It is VERY simple to make.  And as far as the "green curry paste" listed in the ingredients, you can find it at some specialty stores, Asian market--or do what I did, ordered it off of Amazon.com (Mae Ploy Thai Green Curry Paste).

 

Green Curry Shrimp

    1 cup Onion (sliced)

    1 Medium red bell pepper (thinly sliced)

    2-3 tablespoons Peanut Oil

    8-10 Scallions (both green and white parts chopped)

    2 tablespoons Thai green curry paste

    14 ounce Unsweetened coconut milk

    1 cup Low sodium chicken broth

    3 tablespoons Fish sauce

    2 teaspoons Sugar

    2 cups String beans (blanched)

    1.5 pound Shrimp (cleaned and deveined)

    2 tablespoon Thai basil (chopped)

    1 Lime (cut into wedges for garnish)

    2 cups White rice

Instructions:

Heat peanut oil in a large skillet over medium-high heat.  Add sliced onion and thinly sliced medium red bell pepper.  Saute until soft and beginning to brown. 

Reduce heat and add chopped scallions and Thai green curry paste. Stir until everything is incorporated, about 30 seconds. 

Add can of unsweetened coconut milk, low sodium chicken or vegetable broth, fish sauce and sugar, then bring to a boil.  Add blanched string beans and boil 1-2 minutes.  

Add cleaned and deveined shrimp and cook until they are done, stirring frequently. At the last minute stir in chopped Thai basil. Serve over rice with lime wedges. 

Tips & Mods:

I used frozen "French style" green beans, and I didn't blanche them first.  It was perfect.  They are sliced thin.  If you use whole green beans, you will want to blanche them first, I'm sure.

I forgot one of the main ingredients--the basil.  I had it, just was so focused on everything else, forgot to add it. lol  The dish was still great--so I know, if I'd added the basil like I was suppose to do....it would have been to die for.  So don't be like me.  Don't forget the basil!!!

Hope you enjoy it as much as I did!!

Recipe courtesy of The Chew.

I wanted to love you...

...but alas, I didn't.  I kept hearing your name (brown rice pasta) pop up in blogs and healthy recipe sites, so  I knew I had to try you out.  I just wasn't that fond of your texture.  Mushy much?  Or maybe I need practice in cooking you.  Nevertheless, I will just stick to my regular old grocery store whole wheat pasta, which works for me seeing as I've only seen you at Whole Paycheck--er, Foods.  And since I'm not on that whole "gluten-free" bandwagon, no real need for me to stick with you.  Plus the whole wheat kind, too me, has the same texture and taste as regular pasta with just as much, if not more, fiber than you.  At least I tried!

Keen on Quinoa

So on my quest of eating healthier and making it a way of life for my family, I've been experimenting and trying new things.  The latest "new thing" is quinoa.  I'm on the bandwagon.  I've been making it regularly for the past month, and I must say that it's a great alternative/substitute for white rice and a good way to give brown rice (what I usually use) a break especially seeing that brown rice takes about 45 minutes to cook.  I won't bore you with the nutritional properties of quinoa--we all have Google, but I will say it contains a good amount of fiber and lots of protein!

Remember my Key West Grilled Chicken post?  Well, I made it another time using shrimp instead as well as substituting quinoa for the rice in my quick Jamaican style rice 'n peas.  It was so delicious!!  Even the hubs liked it.  Plus, I love how they "pop" in your mouth while eating them.  Or is that just me?

I've also used a boxed quinoa blend that I picked up from the grocery.  I really really enjoyed this-- almost more than my own quinoa n' peas that I'd made.  I suggest you all check your local grocer to see if they carry it.  I will be using this often as a side dish.  They also have other flavors, by the way.

So let me suggest to you, if you haven't already tried it, go get some quinoa!  You can find lots of different recipes all over the net.  The health benefits are worth it to try!

Until next time...

Real quick...

...So what did you guys do for Drinco de Mayo?  Me? I did this...

That, my friends, is a deep fried chicken stuffed avocado.  I died and went to heaven....

I'm back now, and have more posts coming soon! :)

More Weekend Mentions...

This weekend was pretty low key for me.  Sunday, me and the fam were out and about and had a really nice outdoor lunch at one of my fave "kinda' restaurants" called F2O (Fresh to Order).  There are several of these around town.  I say "kinda" because the food and interior is what I consider as full restaurant quality, but it's one of those places that you place your order at the counter, they give you a number, you go seat yourself, and they bring your food out to you, and that's it.  Anyway, they have one of the best salmon paninis and their wild mushroom soup is to die for.  Obviously that's my plate you see.  And just a quick shot of my boys! Please disregard Cruz's milk mouth.

Lastly, I was wondering if any of you have tried Target's little "gourmet" frozen pizzas they sell by Archer Farms?  Well, I tried the spinach & goat cheese as you can see.  They are usually sold out in my local store, actually.  I have a fetish for goat cheese which is why I went with this one, but they have other varieties.  I have to say, this pizza was pretty darn good, especially for a $3.99 pizza.  The only thing I would change are the "disks" of goat cheese--it makes it look factory made. lol  They should try making it look more like dollops instead.  I'll definitely keep one or two of these in the freezer for quick fixes in the future.

Well, hope you all had great weekends!  What did you do?

I could never imagine a life without bacon...

...or barbecued ribs--and there is no way I could quit seafood.  I mean really, I visit an island a few+ times a year, and you think I'm not eating seafood?!

So with conviction, I can tell you guys that I will NEVER be a vegetarian.  Having said all of that, I DO admire vegetarianism and realize there are some health benefits to be had by going that route.  So as a quest of broadening me and my family's horizons--I've decided that we will have 2 meatless dinners a week.  By 2, I mean that I'll be making one vegetarian meal and having leftovers another day.  I'm curious as to how vegetarians organize a meal, because to me, it seems like they just stick a bunch of "side dishes" together and call it a meal. lol  Now, I realize that's my meat-eating way of thinking, that a dish without meat is somehow a "side dish"--so I would like to see if this venture will change my way of looking at food.

So, the first thing I did was buy a vegetarian cookbook.  I bought "Vegetarian Cooking for Everyone" by Deborah Madison.

It was mentioned a few times in reviews of other vegetarian cookbooks so I did some research and bought it off of eBay actually.  There are a few other vegetarian cookbooks I plan to get, as well as this "The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes" book I've been eyeing.  I am all about crockpot cooking--not to mention, I find that I enjoy most vegetarian Indian dishes (so it should be useful for my vegetarian and non-vegetarian days).  I'll let you guys know how it goes and will definitely share some recipes!

Hope you have an awesome weekend!

P.S.  That book is MASSIVE, and it doesn't have pictures. :/  I still plan to use it, but am getting a simpler vegetarian cookbook soon with pics.  I'll will let you all know which one I get!