Food, Recipe

Yummy breakfast!

Breakfast

I made this delightful breakfast the other morning because breakfast is easily my favorite meal of the day. And snack time…

Here’s how:

2 slices of toast, toasted to a perfect medium brown

2 slices of bacon (usually I do turkey bacon, but I haven’t had real bacon in so long that I just had to…)

2 eggs fried over easy

A little bit of chopped scallion on top of the eggs

A slice of white American cheese (or whatever you prefer) on top of each egg

Put a top over the eggs for the last minute of frying so that the cheese melts

A handful of fresh raspberries on the side

A nice big glass of fresh orange juice

Let me know what you think!

xx

Always,

Allie

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banana

I made a Bluth frozen banana! It wasn’t hard (at all) but I figured if the Bluth’s can keep money in the banana stand then it must be an idea worth trying. I’ve heard that frozen bananas are a thing some places but obviously the Jersey Shore is more of a ice cream and Flavor Freeze’s kinda place.

I wish I made these in bulk. Here’s how to do it (in case you can’t Google it yourself):

1. Peel a ripe banana

2. Shove a stick in it

3. Put in the freezer (I wrapped mine in some tin foil) for about 3-ish hours.

4. While it’s in the freezer, melt some semi-sweet chocolate chips with about a teaspoon of vegetable or canola oil.

5. Take the banana out of the freezer and cover it in melt-y, delicious chocolate.

6. Put sprinkles on it – preferably rainbow

7. Put the sprinkled, chocolate covered banana back into the freezer and try your hardest to leave it in there for at least an hour or two.

8. Eat that sweet, cool Bluth-y goodness.

xx

Always,

Allie

Food, Recipe

How to: Frozen banana

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Kale with red bell pepper, mushroom, and summer squash

Last night I made an amazing all veggie dinner. I guess you could consider that vegetarian…

Don’t judge the picture, I’m not one of those crazies who cooks a fabulous meal and then takes 30 minutes to photograph it. Not interested in cold food. So I just took this one right before chowing down. Hope it looks appetizing.

Here’s how to do it:

Throw some olive oil (just enough to coat the bottom of the pan) into a large skillet heating on medium heat. Rinse your kale, cut it up, and throw it in the pan. I usually just break it apart with my hands because it doesn’t really matter. Saute the kale until it looks like steamed spinach. Usually that takes only a minute or two, but it all depends on how crunchy you want it. Throw on some salt and cayenne powder. Set the kale aside in your bowl.

Then cut up the red pepper, mushroom, and summer squash. Coat the same skillet with more olive oil and throw the veggies in. Add salt, pepper, and a little more cayenne (or whatever seasoning you prefer). Once the veggies are nice and cooked, dump them on top of the kale.

Let me know what y’all think of this or any ideas that you have to enhance it.

Enjoy!

xx

Always,

Allie

Food, Recipe

Kale with red bell pepper, mushroom, and summer squash

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Food, Recipe

Zucchini quesadilla

I forgot to post this when I made it last week!!

This quesadilla was delicious. I swear I will make this again and I especially can’t wait to make it for the boyfriend. My recipe is for one, but double it as needed for two or more.

Yummy zucchini quesadilla

Ingredients

  • 1 Chicken breast
  • Olive oil
  • Chopped onion
  • Salt
  • 2 cloves garlic, minced
  • 1 medium zucchini (or a handful of frozen zucchini, which is what I used)
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 flour (or whole wheat!) tortilla
  • 2 cups grated pepper jack cheese (or the 4 cheese Mexican blend, which is what I used)
  • Salsa and sour cream to serve

Directions

  1. In a large skillet, heat 3 tablespoons oil and garlic over medium heat. Put chicken on one side of skillet, when you flip the chicken over, add onion and salt; cook, stirring occasionally for about 5 minutes.
  2. Add zucchini and frozen corn kernels to the other side of the skillet; cook, stirring occasionally, until zucchini is soft and corn is tender. Remove from heat.
  3. Put everything from the skillet into a bowl and add a bit of oil to the bottom of your skillet. Put tortilla on skillet and add cheese to the bottom. Then add chicken/zucchini/onion/corn mixture. Top with cilantro.
  4. Flip one half of tortilla over (so that it’s a half circle shape) and slide onto plate.
  5. I put salsa and sour cream on the side. Enjoy!

This would also be delicious with shrimp! I would recommend serving it with a coconut lime margarita on the rocks. Recipe for that to come soon 😉

xx

Always,

Allie

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Food, Recipe

Making veggies fun

Lately I’ve been trying to eat healthier because going to the gym isn’t easy when you live 20 mins away, are taking five classes, and are working 15 hours a week (spending about 6 hours a week on the train to and from work).

So I’ve been trying to cook vegetables that are not of the frozen variety. The other day I bought some organic carrots and a zucchini. I haven’t had zucchini in forever. But I saw this recipe on a fabulous veggie-lovin’ blog (via Pinterest) and I can’t wait to make it later:

1. Preheat oven to 425 degrees

2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

I think I’m going to use paprika and crushed red peppers!

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

I mean, look at how good these look:

I can’t wait to tell y’all how they turn out!

xx

Always,

Allie

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Food, Lyon, Recipe

Lyon: Salade Lyonnaise

I wish I had more to say about today. On the plus side, we had Seb all day today. But other than that, I was pretty much in classes for about nine hours. I’m really starting to get sick of all these classes. Shouldn’t I just be enjoying my vacation in Europe? Why does this have to be school related?

I’m seriously loving the food here. I had the most fabulous Salade Lyonnaise at Gump’s Corner, this bar across the street. The ingredients are just wonderful.

Salade Lyonnaise

Ingredients:

  • Romaine lettuce
  • Ham (which they consider bacon here)
  • Poached egg
  • Roma tomatoes
  • Endive
  • Garlic

The dressing is also phenomenal. I’m usually not a huge fan of mustard, but I plan to alter the recipe if I ever make it for myself at home.

  • Extra virgin olive oil (1 C)
  • Red wine vinegar (1/2 C)
  • Dijon mustard (2 Tbsp.)
  • White sugar (1 tsp.)
  • Herbs de Provence (2 Tbsp.)
  • Onion, finely chopped
  • Salt and pepper

Actually, I’m definitely making this for Dez when I get home. We may have found a salad Dez might actually like! It has bacon, but no Frank’s Red Hot. Win some, lose some.

Au revoir (for now)

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I am currently eating one of the best salads of my life. I indulged and bought all of the fruits and veggies I wanted at the market yesterday. Then I made the most ridiculous salad ever. Here it is:

Here’s how I did it:

  • Romaine lettuce
  • grape tomatoes
  • yellow bell pepper
  • blueberries
  • 3 sliced up strawberries
  • 3 wedges of an orange
  • 1 thin-sliced chicken breast, grilled
  • Feta cheese
  • olives

I fail to see how anyone could dislike salad after having this amazing one. I am a huge fan of fruit in salad. I love putting apple in salad and I think maybe I’ll make a grilled chicken, avocado, olive, Feta and apple salad later actually.

What do you think of this salad idea? Too much stuff, or just enough?

Recipe

Salad Noms

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