Tuesday, October 21, 2014

Home made seafood ramen

1 lb of Jambo shrimp defrosted 
1lb of wanton or ramen noodles
1 whole baby bok Choy
2 cups of any mushroom you like
2 cans of chicken or vegetable broth

Cook everything but shrimp in the broth and simmer till done. Cook shrimp separately after washing and add to the soup. 

Adielle's chicken sausage, veggie spaghetti and simple tomato sauce

Trader Joe's Mahi Mahi patties and zucchini and eggplant medly

Trader Joe's soy and sesame tofu with Sauted bok Choy

Kid School Lunch

Chocolate waffles and mandarin oranges.

Roast chicken with a variety of potatoes

This was a simple a simple dinner of roasted chicken seasoned with salt, pepper, garlic paste and paprika. I baked it at 400 degrees for an hour and a half. And then added the potatoes for the last twenty minutes.

Kid food

Banana and M & M mini muffins

Banana Bread Mini Muffins

This recipe was the best I have found for banana bread. I made them into mini muffins. And since I ran out of chocolate chips I used M & M's. They were moist and delicious.

Monday, June 30, 2014

Mexican Steak & Rice

I had this amazing steak soft taco for dinner and although I couldn't find the exact recipe off of All Recipes this was pretty much it minus the ginger. I used the marinade for steak and peppers. Served the meat along with some lovely tomato and cilantro rice. So very tasty. Worked great with Jasmin rice. And the slice of pizza you see in the background is for my finicky kids.


Steak Marinade
  • 1/2 c olive oil
  • 3 Tbsp Worcestershire sauce
  • 1/3 c lime juice
  • 3 minced garlic cloves
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • Basic Mexican Rice

Basic Mexican Rice
  • 2 Tablespoons Canola Oil
  • 1/2 whole Large Onion, Chopped
  • 2 cups Long Grain Rice
  • 3 cloves Garlic, Minced
  • 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
  • 1 can (14 1/2 oz. size) Whole Tomatoes
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Friday, June 27, 2014

Wednesday, June 25, 2014

Minion Cupcakes

For my youngest's class birthday party the hubby and I made Minion cupcakes. I found a few photos on Pinterest and went to town. We used a boxed cake mix. Cut some Twinkies in half and my husband decorated the faces. Pretty good job I thought:)

Monday, June 23, 2014

Trader Joe's Mac & Cheese Balls-Review

For your next get together whether it is appetisers for a dinner party, a shower or birthday, or heck if you have the munchies watching telelvision then get thee to Trader Joe's and purchase their macaroni and cheese balls. Pop them in the oven to bake for ten minutes or so. Follow the instructions and you have a very flavorful treat.

Wednesday, June 11, 2014


Sometimes a girl just wants some appetisers for a meal. Yum.

Wednesday, June 04, 2014


It isn't summer without Pirragua! A refreshing ice filled drink. I like mine with Tamarind syrup but the options are endless. Yum!

Wednesday, May 28, 2014

Frozen Marshmallow Pops

For my oldest birthday party it was Frozen themed. I found a very easy recipe on Pinterest(my go to site) for marshmallow pops. Pretty much you purchase large marshmallows, place a lollipop stick in it, dip the marshmallow either in melted white chocolate or vanilla cake frosting and then roll it around in blue sprinkles. And tada an easy dessert!

Monday, May 26, 2014


Nothing better then some lovely BBQ for Memorial Day weekend. My husband grilled up oldest child's favorite BBQ itemss pork ribs and corn.

Friday, May 09, 2014

Skirt steak over a bead of green

Another simple recipe using skirt steak over a bead of greens, tomatoes and cucumbers. I marinated the steak for ten minutes in McCormick's peppercorn and garlic spice. It was delicious. I wish I had more. A keeper recipe for a quick lunch or dinner.

Wednesday, May 07, 2014

Sea Scallops, Arugula, and Beet Salad

A great recipe from Skinny Taste combining some of my favorites in a salad scallops, beets and goat cheese. Quick to assemble, healthy and bursting with a variety of flavor. 

Sea Scallops, Arugula, and Beet Salad
Adapted from Skinnytaste.com


For the dressing:

  • 1 tbsp red wine vinegar
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp minced shallots
  • 1 1/2 tbsp raw honey

For the salad:

  • 2 cups diced cooked and peeled yellow beets* (recipe follows)(I used red as I couldn't find yellow)
  • 1/4 cup crumbled goat cheese
  • 12 large sea scallops (18 oz)
  • olive oil cooking spray
  • kosher salt and pepper to taste
  • 5 oz baby arugula
  • 8 grape tomatoes, halved


Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.  

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

Monday, May 05, 2014

Zucchini Ribbons

Just a light meal of grilled scallops and zucchini ribbons marinated in lemon.  Both did not take much time to prep. I would say twenty minutes top. Quick and healthy. 

Friday, April 18, 2014

For my youngest class Easter party we were asked to bring in the cupcakes. I took the easiest road possible boxed strawberry lemonade cake mix which I baked into cupcakes Then decorated with purple frosting, sprinkles and peeps. I thought it came out quite pretty.

Monday, April 07, 2014

For my birthday I was lucky enough to get some cupcakes from the Cupcake Cafe in Manhattan. They are far by the best cupcakes in the city. For me anyway. They are moist and offer a variety of flavors. Plus they are so pretty to look at!

Monday, March 17, 2014

Happy St. Patrick's Day!

Jello Jigglers(follow the recipe)
Clover cookie cutter