When I saw this recipe contest for blueberries my immediate thought was, “I suck at baking.” And by suck I mean I always try and substitute essentials like baking soda which turns out to be a disaster each and every time. I knew I wouldn’t be coming up with any “winning” blueberry muffin recipe, tart, cupcake, or pastry.
I’m more of a savory than sweet kind of gal anyway, which is why I came up with this Blueberry Cucumber Salsa Fresca recipe over a Cajun rubbed halibut. I was slightly hesitant at how it would taste at first, but the pomegranate infused champagne vinegar I used in the salsa fresca really complimented it all. Here is the recipe for you all to try. Cheers!
Add to bowl- 1/4 red onion fine diced, half cucumber (peeled and de-seeded) diced, 1/3 cup blueberries halved.
Stir well and refrigerate for a minimum of two hours.
Prepare Halibut by rubbing generously with Cajun seasoning. Heat pan to HIGH heat with canola oil to coat. Place fish in pan until golden brown, flip, reduce heat to medium-low right away. Cover pan and cook for 4-7 minutes depending on the thickness of the fish.
Serve Halibut over Quinoa and topped with the salsa fresca.
Grill it. Steam it. Saute it. Yellow squash is so versatile and easy to make and whether it’s a quick snack or a delicious side dish, this vegetable won’t disappoint. Yellow squash is often used in recipes interchangeably with zucchini when it’s fried, microwaved, steamed, boiled, or baked. Below are some of my favorite ways to prepare yellow squash along with some yummy recipes I found online. Enjoy!
Chop it. Season it. Grill it. Result? A delicious, slightly crunchy, grilled veggie you’ll never get tired of.
On my lunch breaks I’m always looking for a healthy snack. Steaming yellow squash is quick and easy! Slice 1 (or 2) yellow squash into small discs. Put in microwave safe dish with a splash of water. Cover tightly with saran wrap. Microwave for 1 minute or until mostly soft. Season with salt and pepper.
Throw sliced squash over some olive oil and a high flame and you’ll be enjoying sauteed yellow squash in no time. These don’t take long to cook and can be seasoned however you’d like. I traditionally season with salt, pepper, a squeeze of lemon, and sometimes garlic.
Here are some delicious looking recipes with Yellow Squash:
We all need a “daycation” sometimes, and although I was living in Denver, CO at the time, I was always on the look out for a recipe that was going to keep me warm AND make me feel like I was home again in sunny San Diego. Tortilla soup does it’s job, paired with a Pacifico and topped with a heaping spoonful of homemade guacamole, the border only feels like a few miles away again.
So as I promised I was going to make one of Giulia Melucci’s delicious recipes out of her book, I Loved, I Lost, I Made Spaghetti and I decided given the holiday spirit I would try my luck with her “Morning After Pumpkin Bread.” Warning: This recipe won’t guarantee the male you brought home last night won’t split before the bread is done, but regardless the recipe is worth eating even if alone. I unfortunately haven’t mastered baking in high altitude so my bread came out slightly crumbly but was yummy nonetheless. Enjoy!
1/2 cup (1 stick) butter softened
1 1/2 cups sugar
2 large eggs
1 cup canned pumpkin
1 1/2 cups self rising flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup walnuts chopped
Preheat oven to 350 degrees. Butter and flour a 9 inch loaf pan. Beat butter and sugar with an electric mixer on medium speed until blended, then add eggs and pumpkin. Sift flour with the spices in another bowl, add to pumpkin mixture, mix in walnuts and add mixture to the pan. Bake until tester inserted into the middle comes out clean, about one hour and ten minutes. Transfer to a cooling rack for ten minutes, then release the edges with a knife and turn onto rack to cool completely. Yields 6 to 8 servings.
This recipe was taken from the book I Loved, I Lost, I Made Spaghetti by Giulia Melucci
Forget Julia Child, Giulia Melucci you inspire me.
Ok so the picture is backwards but you get the idea.
I just finished an amazing book called I loved, I lost, I made spaghetti by Giulia Melucci and couldn’t have been more inspired. I could not put this book down because Giulia had me hooked by yearning to know what entertaining event was to happen next in her life. As a writer and memoir enthusiast, I found her story hilarious and heart wrenching. As a cook, I was glad she shared her delicious recipes throughout the book that I already experimented with in my kitchen. Honestly I don’t think anyone will be disappointed if they read Giulia’s story. I was so sad to finish it. Stay tuned as I cook my way through Giulia Melucci’s recipes featured in her memoir, I’ll be posting pics and tips!
Grilled Cheese is a sandwich that has endless possibilities. When I was Googling grilled cheese recipes last week I was planning on getting really creative and taking an idea from the Grilled Cheese academy website (yes this site really exists). Who knew there were so many dedicated grilled cheese enthusiasts? But then I thought of people from Wisconsin, and then it all made sense. After browsing I decided I was going to keep it simple and conjure up my own tasty sammy from what I already had in the fridge. Delish!
Bread of your choice (I chose whole wheat but you can’t go wrong with sourdough)
Sharp Cheddar Cheese sliced
Slices of Roma tomatoes
Sliced honey baked ham
Heat pan on medium heat
Butter one side of two pieces of bread
Place one slice of bread (butter side down) onto pan
Top bread with sliced cheese, tomato, and ham
Place other slice of bread atop sandwich (not butter side down)
Flip sandwich and allow cheese to melt (don’t leave unattended or it WILL burn!)
Cooking with feta cheese might be an obsession of mine. So when I found this recipe for quesadillas that used feta I was all in. Zucchini, Kalamata Olives and Feta Cheese are essential and I imagine tossing in any other veggies you’re trying to get rid of will do just fine. I served with a side of black beans, guacamole, and Sriracha for hot sauce. Below is the recipe I tweaked a bit from it’s original state which I found here. Enjoy!
1 teaspoon olive oil
1/3 cup finely chopped red onion
1/2 teaspoon fresh minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8-inch) uncooked tortillas from Costco
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese, divided
1/2 cup diced cherry tomatoes, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
Chicken and bell peppers might go as well together as PB&J in this recipe. The best part? It’s practically guilt free. My rendition is pictured below, but I found this recipe on Cooking Light. Click here to get it!
My relationship with eggs is unstable. I had to cut scrambled eggs out of my life completely recently because every time I eat them I find myself disappointed and nauseous. So I set out on Google to find a recipe that would give eggs and I a second chance. Hello Breakfast Muffin Frittatas ;)