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.

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.

Baked Brie Appetizer

Sick sick sick sick.  That is what I am.  I am going on week 2 of being miserably sick.  Today in my frustration i gave in and wanted to give myself some sort of comfort through these last two booger weeks, so I made my love and I some yummy Baked Brie with homemade jam. It was mesmerizing..well at least it was to me since i was on loads of cold medicine.  If you are looking for a relaxing wine night or have a get together coming up, this is the perfect dish and everyone will think you are really fancy.  Anyways, everyone have a great rainy day and i wish everyone good health because today I realize how important it really is. Happy Sunday!

Baked Brie

1 Brie Cheese Cicrle (Principal)

1 Pastry dough or crecent rolls

1/8 cup Favorite Jam

1 tbsp Honey

Sprinkle Brown sugar

Preheat oven to 350 Degrees.  Place the brie in the middle of your dough with the rine still on. Then place jam on top of brie and wrap up with the dough. Once wrapped sprinkle honey and brown sugar over the top. Bake at 350 for 25-30 mintues and let cool for ten minutes before serving.

Zack's Quick Cheese and Other Yummies Platter

Just like promised here is the amazing platter of yummies Zack put together for me to end our amazing romantic day at the beach.


Zack's Quick Cheese and other Yummies Dish


Sliced Pink Lady Apple (any apple will do)
Rosemary Triscuits
4 variety Sonoma cheese
Artisan bread
and in the middle a mixture of olive oil balsamic and salt and pepper.


This dish is perfect as an appetizer for any get together you have coming up.  You can even get creative and change it up by adding veggies or another fruit of your choice. All i can say is that this was the perfect way to end a great day!! Until next time...