Monday, October 10, 2016

lemon scicillian spaghetti

Yippie! We leave on Friday for our Texas Cabi Tour! I am so excited to take Diane home for the first time to meet all of our extended family and friends. Just pray for our 3 hour flight to Dallas. I hope she sleeps the whole time.
We are getting so many fun giggles these days. Here is a video of her sweet sounds.


Rachel Ray is my new jam! Now that I am home with her all the time I watch a lot more cooking shows. She made this yummy meal. The pistachios really take it up a notch.

Lemon Sicilian Spaghetti

zest of 1 lemon
juice of 3 lemons
1/4 cup olive oil
1 garlic clove
salt and pepper
1/2 tsp red pepper flakes
1/2 pound linguini
2 cups fresh arugula
2-3 tsbp chopped pistachios
grated parmesan

Cook your pasta to al dente. Drain and reserve a couple of tbsp of the pasta water.

Crush clove of garlic and allow it to cook in the olive oil until fragrant and toasted. Remove garlic and set oil aside. You can also you a garlic infused olive oil if you like.
In a bowl mix together lemon zest, juice, salt and pepper to taste, red pepper flakes and cooled olive oil.
Chop pistachios and lightly toast them.

I don't have a better picture of this... Toss warm pasta with dressing, arugula, and a few tbsp of pasta water.
Serve in bowls topped with pistachios and grated parmesan

Monday, October 3, 2016

Buffalo Chicken Tacos

I thank God everyday for giving me a girl! Diane has so many clothes! I am having a blast dressing her everyday. And of course we need to do a photo shoot each day to document the outfits! Here are some recent shots from my baby fashionista. 

I love anything buffalo! My buffalo chicken pasta is one of my staples. I was really happy to have an update to my staple to rotate in. Your family will love these!

Buffalo Chicken Tacos

2 chicken breasts
1/8 tsp salt and pepper
1/8 tsp paprika
8 taco shells
2 oz cream cheese
1 tbsp buter
1/4 tsp buffalo sauce
8 taco shells
shredded cheese
green onions
sour cream or ranch dressing for dipping

Preheat oven to 450. Season chicken with salt, pepper and paprika. Bake for 18 mins.
In a saucepan, heat butter, cream cheese and sauce.
Mix until smooth, remove from heat
Turn oven down to 400. Allow chicken to cool, then shred.
Stir chicken into buffalo mixture.
Evenly spoon chicken mix into taco shells. Stand shells up in baking dish.
Sprinkle with cheese. Place in oven for 15-20 mins.
Chop Tomatoes and green onions.
Remove tacos from oven and top with green onions and tomatoes. Optional, serve with sour cream or ranch dressing to dip.

Sunday, September 18, 2016

Corn and Black Bean Salad

I have so many recipes to post, but no time to post them! Balancing baby with work has proven to be challenging! I know it will just take time to get it down. I am still absolutely overjoyed by my role as a mommy! Diane is a doll and I am having fun treating her as one with all of her fun clothes!
I can't believe she is already 3 months!
I love a baby in a bonnet!
 With Gigi!
 Those eyes!
 With Nanny!
 Such a happy girl!
At the beach yesterday for J's office family day!
 She loved the hot tub.

This has become one of our favorite salads. My mom made it for us when she was here after Diane was born and we have made it several times since. It is so refreshing!

Corn and Black Bean Salad

1 can Black Beans, drained and rinsed
1 can sweet Corn, drained
1/2 medium cumber
3/4 cup chopped cilantro
1/2 cup crumbled feta cheese
3 green onions
2 limes juiced
1/3 cup red wine vinegar
1/2 tsp cumin
salt and pepper to taste

Drain and rinse black beans, drain corn. Add to mixing bowl.
Dice cumbers. You want them to be around the same size as the corn kernels. Chop green onions (white and green parts), chop cilantro.
Add feta, cilantro, cucumbers and green onions to bowl.
In a separate bowl mix together vinegar and lime juice. 
Pour dressing into mixing bowl, season with salt, pepper and cumin.
Mis ingredients well and refrigerate for at least 30 minutes. This salad gets better with time!


Monday, August 15, 2016

600th post!

It is finally 600th blog post! It took 4 years to post my first 500 and it has taken 3 years to post the last 100! Life has gotten REAL in the past 3 years. We moved to Pasadena, my cabi business took off and this year welcome our baby girl! All this to say, I use my blog almost daily, referring to it as my own personal cookbook. I plan to continue cooking and posting even if it is less often.

Here are my top 10 of the past 100!

Number 10:
Jalapeno Cilantro Chicken Alfredo

Number 9:
Mario Batali's Chicken Pillard

Number 8:
Chipotle Chicken Chili

Number 7:
Sausage and Egg Crescent Casserole

Number 6:
Jane's Bran Muffins

Number 5:
Buttermilk Grilled Pork Chops

Number 4:
Jalapeno Corn Dip

Numer 3:
Cheesy Tomato Pie

Number 2:
Lemon Olive Oil Cake

Number 1:
Red Hot Beef Sliders

Thursday, August 4, 2016

Mario Batalli's Chicken Pillard

I is baby Diane,all day every day around here! I have managed to do some cooking and even now some blogging so I am proud of that! (It has taken about double the time to write this post!)
Here are some of my favorite recent pictures of her.

I love this new dish! It is similar to a favorite dish of mine, Chicken Milanese, but a lighter version! The flavors are off the chart!

Mario Batalli's Chicken Pillard
3 Chicken Thighs
1 1/2 limes
1 avocado
10 mint leaves
10 basil leaves
2 Tbsp cilantro
1 Tbsp Sriracha  
1 tsp fish sauce
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp honey
4 garlic cloves
2 green onions
salt and pepper
optional: pasta for side dish

Preheat oven to 350. Put cloves still in skin, in foil packet. Season with salt and pepper and drizzle with olive oil. Bake for 20 mins.
Chiffonade basil and mint, chop cilantro. Dice Avocado and mix together with herbs and zest of 1 lime.

Stir juice of 1 lime, fish sauce, Sriracha and salt and pepper into avocado mixture. Set aside.

Cut green onions into Shards (long diagonal pieces)
Mix dressing of red vinegar, olive oil, and honey. Set aside until roasted garlic is ready.
Pound chicken thighs to even thickness. 
Trim fat off thighs, season with salt, pepper and a drizzle of olive oil.
Place chicken skin side down on a hot grill pan, cook for 5 minutes per side.
Remove garlic from oven, use a fork to squeeze cooked garlic paste out of the skin and mash it up.
Stir roasted garlic and green onions into dressing.
Optional, cook pasta for the side dish. Drain and stir in a little olive oil.
Plate pasta and arugula. Squeeze 1/2 lime over pasta and arugula.
Place 1 chicken thigh on top of arugula, Spoon some avocado mix over each thigh. Cut 3rd thigh in half and place on top of avocado mix, then spoon green onions and dressing over chicken. Drizzle more dressing all over the plate. Serve extra avocado and dressing on the side. 
Super yummy, full of flavor!