The Perfect Pico De Gallo

This is my "It's about freaking time" recipe.  Since I have moved to Santa Clarita, I have had an addiction to Iguana's Pico De Gallo.  It has the right about of tomatoes, onions and my favorite part about their salsa is that i am pretty sure it doesn't have jalapeno. PERFECTION! All in a bite. Sad to say, at the beginning of this year we moved down the hill from this amazing restaurant and unfortunately it is just far enough away to make it too far for a quick dinner outing. So one night...deciding I needed to satisfy my craving ,but was way too lazy to jump in the car and go to iguanas i made it mission to recreate this fantastic pica de gallo.  For the next 4 months the urge to figure out the Pico de Gallo puzzle over took me.  Constantly changing the proportions of the ingredients, adding new ingredients and taking out others.. i couldn't figure it out.  Nothing..... how could a recipe involving four ingredients be sooo hard to recreate...and that is when a light bulb went off.... 6 months, a dozen heads of cilantro, over 4 dozen tomatoes and a hand full of onions later....I figured it out!!!! I was using the wrong ingredients....

The Perfect Pico De Gallo

5 roma tomatoes

1.5 large chopped handfulls of cilantro

1/2 diced onion

1 juice of a lemon (the secret)

1 tsp Santa Maria Salt

1tsp Chili Powder

1 dash of pepper

Now this recipes is my favorite kind. There is no order to mix the ingredients just chop and mix and Viola.  Actually wait a sec on the Viola put it in the fridge for at least 15 minutes then EAT UP!!! It is healthy, raw, low fat, gluten free, all those fun eating trends going on right now. This is just plain REAL food.  So eat up and enjoy your night. Until next time....Shut up and eat!

Caprese Bruschetta

So in my attempt to come back to reality and become human again. I had a girls luncheon with my friend for the SCV Club Nicole (i know we have the same name).  For lunch i made Caprese Bruchetta with a prosciutto base and a balsamic dressing drizzle.  YUMM YUMM  Her pup LuLu came to join and couldn't stop eating up the fallen prosciutto.  She was a fast little pup which was also handy.  I didn't have to clean the crumbs off the floor for once.  HAHA.  Anywho, on to the recipe....

Caprese Bruschetta 

1/5 loaf of Rustic bread cut in 2.5 by 3 rectangles

1large sliced tomato

8 ounces fresh mots

handful fresh basil leaves

3 cloves of crushed garlic

2 tbsp olive oil

1 tbsp balsamic dressing

2 slices prosciutto

garlic salt and pepper

So this recipe is as easy as it gets... it is all about slicing and crushing.  So first take your tbsps of olive oil put it on medium heat and add your crushed garlic.  You just want to cook the garlic until you can smell it aromatic scent and by then it should have a tint of brown (not burnt just tinted brown) lol.  Once your garlic is finished take your pieces of bread and lightly dip the flat side in the garlic olive oil mesh just to lightly coat it (this is where the flavor is). Not to begin creating... muhahaha( that was my evil cooking laugh, it comes out now and again right before something delish is created.  So take your piece of bread and add a little 2 by 2 piece of prosciutto (or bigger if you really really like it). Next the tomato slices,  Now this is the point where you sprinkle salt and pepper because the moisture of the tomato will help it stick rather then fall off of the basil that you will put on next.  I like mixing it out and using fun salts like santa maria salt, garlic salt, herb du provence...what ever you fancy try it out. Almost finished add the mots and put in the over on broil for 5 minutes.  Be sure not to cook it to long because you just want to all the ingredients to meld not have the cheese completely melted. Once the time has passed immediately place one basil leaf on each bread bite and it should stick to the melted cheese.  Now for the final touch of love.....drizzle your favorite (or homemade) balsamic dressing an viola a quick but very fancy girls lunch appitzer.  Have fun with this one and until we meet again. Shut Up and Eat.

Death By Chocolate....

So before I throw my self into a healthy eating friendsie I decided to have some friends over and make my favorite Death by Chocolate Dish.  This recipe always reminds me of college, my old roommate Robby taught me this recipe and used to treat us with this during finals.  Well...except in college he served this dessert in a pot because fancy glass containers were just not in our budget and we didn't use dishes to eat this because we were, as they say, LAZY. We used to all pile around the pot with our spoons digging in.  As you can see this dessert comes with a lot of nostalgic feelings of calm, carefree, fun, and excitement.  As it has been many years since i left college now, i sometimes feel those feeling rush away from me and become filled with worry, anxiety, and fear. I am so stressed about trying to be the best adult i can become that i have moments where i feel like i have lost sight of the kid in me. So in my attempt to embrace the care free child in me and harness those negative feeling, I through a guilt free evening with desserts, pizza and of course BEER.  Its important we always remember what is important in life and that is to just make everyday as happy as you can make it. So everyone grab a spoons, take a seat, and shut up and eat. :-)

Robby's Death By Chocolate

1 Box Brownie mix

1/3 cup butter

3 1/3 cup milk

1 large box pudding

3 heath toffee bars

1 large cool whip

½ cup Kahlua

Bake brownies according to box replacing the water with 1/3 cup milk and oil with 1/3 cup butter. Then make pudding according to back of box.  Once brownies are baked and cooled, layer have of the brownies on the bottom of your bowl then add half of your chopped toffee bars, then half of cool whip. Repeat step again this time leaving remaining toffee for the top of the trifle. Keep in fridge

I'm Back and Ready to Run...

Happy Tuesday!!! So I do realize it has truly been a long time since I have written in this blog and I sincerely apologize but life decided to step it into high gear. So many exciting changes and a few sad moments and many many adventures.  In this blog I hope to catch you up with my life and start off tomorrow with a new fantastic chocolaty fun recipe. 

So quick recap....Planned my first large event in Malibu (which is in the running for a Guinness Book World Record), skipped a few levels and was promoted to Event Manager at my company (ps if you didn't guess i am an event planner), successfully help plan a 30,000 event extravaganza in Irvine, went white water rafting with some awesome friends,  reached my savings goal 6 months early, am buying a BAD ASS TV (huge), and the most exciting for me is my honey and I are looking for a puppy together.  Now to the average eye this may not seem like a lot of changes but trust me the promotion has been pushing my limits and really giving me a run for my money. It is an exciting change but also a tid bit scary the hours have been intense but very very very worth it. But now I have a couple weeks of pure relaxation. Well, maybe not pure but at least i get to run the pace of a normal person for a little while.

So for those of you who know me, i love to set goal and i love to take moments to readjust and boy do i need to readjust to life right now.  I have a confession.  Since i got the promotion I've been eating fast food  EKKKKKKK!!!  My body feels horrible i have no energy and boy do i miss being creative in the kitchen.  So my goal is to get back into shape and kick this fast food habit and go back to my cooking roots. My plan is to change up my exercises and to switch between weight training and cardio. I also plan to create and cook up some new healthy recipes to help the fat burning process.  I am really excited and slightly already sore just thinking about the next 5 weeks but it will be worth it especially since i will get to show off all my hard work on the beaches in Hawaii. Aloha...beach babes!!

Current Status
Weight: not telling but i can say i am about 7 pounds over weight
Shape: Its hard to breath walking up the stairs to work (LAME)
Jeans fitting status: I can button them but sitting down becomes an issue
Stamina: i think work should have a nap time at 2:30 (does that say enough)
Eating Habits: Take out, fast food, grilled cheeses, and over sized portions twice a day


Goal
Weight: 7 pounds lighter
Shape: To be able to complete a steep 1 mile hike in under 30 min and to not breath hard going up the stairs
Jeans fitting status: i would like them to button as well as be able to run jump and play in them
Stamina: be energetic throughout the day until it is bed time
Eating Habits: To cook a well round meal center around the green to help boost my energy. Limit eating out to twice a week and in doing so make better choices when eating out. Bye Bye Chick-fil.

THE PLAN (Week 1)

• Monday- Run 3 miles, Curches, and arms focus and create a work out plan for the rest of the week
• Tuesday- P90x Core synergistic work out, 2 mile terrain run, grocery store bike ride and plan out meals for the next week
• Wednesday- 3 mile terrain run, crunches and rest all other muscles
• Thursday- 3 mile on elliptical, Yoga TRX, crunches
• Friday- P90X Core Synergistic, 
• Saturday- Body Sculpt and crunches
• Sunday- 5 mile hike (5 miles hike) and maybe restoration yoga

Now of course when you decide to be healthy again you have to have a celebration get ready to burn all your fluff off by shoving it all down.  So stay tuned and look forward to Death By Chocolate a recipe that can turn any crappy day into an day to remember I'll only just eat a little bit hee hee. :-) 

Beet Juice Smoothie

So in my attempt to get back on track with my health i decided to take the left over beets from dinner last night and make me a kick ass super juice to get me back on my feet.  So here it is.  I hope you like it.

Super Beet Juice

1 beet

1/2 grape fruit

1 1/2 cup carrot juice

1/4 cup unsweetened apple sauce

1 pinch stevia sugar

1 Tbsp flax seed oil

4 strawberries

Star off with the carrot juice and grape fruit, strawberry and beet.  Puree until you don't see any chucks then add the rest of the ingredients blend up really well and enjoy!! On you way to better health.

Chocolate Cupcakes

Happy Mother's Day Everyone!!! So for mothers day I baked my mama cupcakes and sent them to her. I also let her go on a guilt free shopping free. I really wanted to make today special for her since it is the first Mother's day I couldn't make it home.  So here is the recipe you have been waiting for...

Yummy Chocolate Cupcakes

1 box of your favorite chocolate cake mix

   (milk chocolate)
1 small pkg instant chocolate pudding
1 cup light  sour cream
1/2 cup vegetable oil

1/2 cup unsweetened apple sauce
4 eggs, beaten
1/2 cup 2%  milk
1 1/2 tsp vanilla
1 bag milk chocolate chips

Start off by pre-heating the oven to 350 degrees. The things i love most about this recipe is that it doesn't matter what order you put the ingredients in or mix the drys separate from the wet ingredients.  Just take a large bowl and dump all the ingredients in and mix! Its that easy.  Once the mixture is fully incorporated fill your cupcake liners 3/4 full and bake for 18-19 minutes. Do the knife check just to make sure they are finished if not put them in for another minute or two. Viola!!! Eating time!! my mom loved these and my dad loved them even more.

Marshmallow Fondant

Photo is from I heart Cuppy Cakes. She does a great Tutorial of how to make the fondant although i didn't use her recipe.

So I have always coped out and bought my fondant but tonight i felt like i had the courage to stay my fear of making fondant in the face and demolish it and that i did. Following in Wilton's marshmallow fondant recipe that is.....Perfect.  It tastes way better then normal fondant and surprisingly turned out to be easy to make.  Just a little dirty so be prepared. So in the spirit of conquering challenges i give you home made marshmallow fondant.

Marshmellow Fondant Recipe (adjusted from Wilton's Recipe) 

1 package (16 ounces) white marshmallows

2 Tbsp water 

2 pounds powdered sugar

1/4 cup shortening

Start off by putting the marshmallows in a microwavable bowl with the water and microwave on high for 30 seconds.  Stir well then place back in the microwave for another 30 secs and stir again.  Continue to do this until you have achieved a smooth consistency.

Next pour 3/4 of your 2 pound bag of powdered sugar into the marshmallow mixture and fold the sugar in. Once you have incorporated all the ingredient then place some powdered sugar on your flat surface and begin kneading you fondant.  If it is still sticky add some more powdered sugar. If it is dry you can add some more water to the mixture.  Then coat with a little shortening wrap up tight and wait 24 hours for all the ingredients to meld. The viola homemade yummy fondant.

Now to come... The Best chocolate cupcake ever!!!!! Bold i know...

Fire Season Begins..

Catalina Fire 2011 (170 Acres)

My boyfriend is a fire fighter and today was the first fire of the summer....so I baked! Bummed that fire season started earlier and knowing that mother's day is around the corner I used a recipe. Actually I used two.  I haven't used a recipe in so long it was so relaxing. all i had to do was go down the line and add. As much as i love being creative and coming up with new ideas it is sooo nice to be told how to do something sometimes and tonight was the night. I wanted to loose myself in my baking, get ready for mothers day, and not worry about my love away for the night. You would think after three years of being with him fire season would be a piece of cake but every fire season has brought on a different emotion for me.  The first one worried, the second one lonely, and my goal for this one is strengthening. I've come so far from being that girl who moved away from everything she loved a year ago to follow a boy and a new career. I was terrified....lost...and empty. I always thought i was confident until i moved out here and realized it is easy to be confident when you live in the same town as your family and are surrounded by friend who in a heart beat would carry you but to be confident completely out of your element. Completely alone.  To be confident when no one was looking...was true confidence...and not one that i had. So with my honey's long hours saving the world was hard for me last summer but at the same time life changing for me.  I always knew i could take care of myself...it was being proud of myself and sure of myself that i struggled with. After a lot of tears, a lot of self analyzation and a lot of weeding out of people i am here. Not worried and not feeling lonely. But rather feeling empowered! His job is amazing and he loves it and i love him but his passion does not out shine or shadow my accomplishments and my career that i absolutley love and he loves that about me. So as fire season starts and i sit here rambling to you about my new found strength i give you.....homemade marshmallow fondant and the best chocolate cupcakes you will ever have are to come....

Stuffed Zucchini Blossom

Sundays mean farmers market. Farmers market means random fruits and vegetables. Random fruits and vegetables mean Nicole getting curious. Today I found zucchini blossoms. A little expensive but soooooo worth it. So what do you do with a vegetable you aren't sure about stuff it with cheese and fry it. So that is what I did and it came out to be an absolutely delectable appetizer. Have fun and eat up!



Stuffed Zucchini Blossoms

6-8 zucchini blossoms
½ cup flour
½ scant cup milk (of your choice)

2 tbsp Italian bread crumbs

2 tsp garlic salt
Dash of tri-pepper (white, black and red pepper)
4 ounces ricotta
1/8 cup mozzarella
1/8 cup Parmesan cheese
½ tsp of each Basil, oregano, thyme, rosemary
½ tsp smashed garlic
¼ Italian sausage (optional)
½ vegetable, ½ olive oil for frying

First cut the zucchini from the blossom. Next mix the flour, milk, bread crumbs, garlic salt, and tri-pepper. In a separate bowl mix the three cheeses, spices and garlic. Take the blossom and put about a tbsp of the cheese mixture in the middle of each blossom, then twist the tops of each and dunk in flour milk mixture. Shake off excess mixture and dunk in oil 3 at a time. Fry for about 4 minutes just when it is golden brown. Place on paper towel and sprinkle with salt.

Healthy Fish Tacos

As promised....FISH TACOS!!! okay so when i say healthy all i mean is healthier then store bought fish tacos. I just want to clear that up now. If it was super healthy i garentee my honey would stare at it like i handed him a foreign object so i had to add a little sizzle and punch to get those not on the pure health route to dive in. As much as i hate to say this...if you want to drop some calories in this recipe omit the sauce and the cheese and your favorite salsa for that added pump.

Fish Tacos

Fish
     2 tilapia
     ½ a lemon squeezed
     Sprinkle seasonal, chilli pepper, garlic spice

     Santa Maria seasoning
Sauce
     8 ounce light sour cream
     1 tbsp taco seasoning
     Pinch seasonal, Santa Maria seasoning,

     ranch powder   

Cabbage salad 

     Pinch of garlic seasoning, onion powder
     1 tsp white vinegar
Taco
     Corn tortillas
     Mexican shredded cheese

Fish. Cover your pan with aluminum foil and spray with olive oil spray. Then place your fish on the tray and squeeze the lemon juice on both pieces. After you have thoroughly covered the two pieces of fish in lemon lightly sprinkle the fish with the spices listed above. The more salty you light your food the more spices you should add. Once you have sprinkle both side then place the fish in the over at 350 degrees for 6 minutes each side.

Sauce: While your fish is cooking merely mix all the ingredients listed above and make sure to refrigerate for at least 10 minutes before serving. This sauce needs time to set up and integrate all of the flavors

Cabbage Slaw: For the cabbage slaw just mix the above ingredients and add salt and vinegar according to taste. This just adds a refreshing punch to your taco but be sure not to use too much vinegar because it sure packs a punch.

Taco: now for the fun part. Take your tortillas covered then in cheese and place in the over for two minutes (just long enough to melt the cheese). Then break up the fish into little pieces and place in the middle of the taco. On top of that add your cabbage slaw and finally top with the sauce.