Tuesday, July 14, 2015

NEW Taste of Home Simple & Delicious Grab and Go Magazine!

NEW Taste of Home Simple & Delicious Grab and Go Magazine
As a proud volunteer Field Editor for Taste of Home magazine I am excited to share the shiny new grab-and-go Simple & Delicious August/September 2015 magazine with you. On newsstands today, July 14th, 2015. Filled with delicious and easy to prepare recipes, this cutie pie size of a magazine can conveniently be stashed in your purse, or "murse" aka man purse. Perhaps there's a recipe inside that you'd be proud to put on your dinner table tonight, and it could very well become a staple in your kitchen. Like I tell my two little girls, "You never know until you try"!!!


Saturday, July 4, 2015

Fourth of July Fun in Fair Oaks with the Family

Fourth of July Fun in Fair Oaks with the Family
Beginning with a red, white and blue breakfast Gram made...

...on to afternoon fun for the girls playing dress-up in their festive Independent Day attire...

...then feasting on a delish dinner prepared by Papa and Gram (Bacon Deviled Eggs, Bacon Avocado Cheeseburgers and Pineapple Coleslaw)...
...followed by an also festive red, white and blue dessert (vanilla ice cream, blueberries and red vine)...

...and the finale of neighborhood FIREWORKS (courtesy of Papa who lit ours)...


...and even better than the fireworks, Kaia's family portrait of us
(mom, Kaia, Marlee, Gram & Papa)...XOXO
Wishing everyone a fun and safe holiday!!!

Wednesday, June 3, 2015

National Egg day: Tasty Travels' Bird in a Pesto Pasta Nest

Celebrate National Egg Day with Tasty Travels' Bird in a Pesto Pasta Nest

One of the favorite ways my girls and I enjoy the humble egg is softly cooked over medium sunny-side up. Just like in this Italian-inspired recipe of my 8-year-old, Kaia, and I featured on our mother-daughter cooking show, Tasty Travels where we travels through our taste buds to Italy...
Serves: 2
Prep: 5 minutes
Cook: 10 minutes
1 t. olive oil
3 c. cooked whole wheat spaghetti or other string pasta
2 eggs
1 T. store-bought pesto
2 t. parmesan cheese
pinch black pepper, to taste
Heat oil in a non-stick skillet over medium and add pasta. Form into a a circle and create a hole in the center. Continue to cook another few minutes until pasta is slightly golden.
As carefully as possible use a spatula to flip the pasta and recreate a hole in the center if needed.
Crack an egg into the hole, cover with a lid, reduce heat to low and cook until the egg white is no longer transparent and the yolk is still runny, about a few minutes.
Complete pasta nest by spoons pesto across the top of the pasta and sprinkle with parmesan cheese and pepper. Enjoy!
For more of our cooking videos visit,  https://www.youtube.com/user/JennT1981/videos, and feel free to subscribe!

Monday, May 18, 2015

Celebrate National Cheese Souffle Day with my Award Winning Spiced Acorn Squash & Hickory Smoked Swiss Souffle

Celebrate National Cheese Souffle Day with my Award Winning Spiced Acorn Squash & Hickory Smoked Swiss Souffle
I recall receiving the oh-so unexpected and exciting email about my cheesy acorn squash souffl├ęs being deemed as the winner of All You's Borden's Singles Sensations recipe contest. I was camping in the majestic Half Moon Bay at Pillar's Point RV Park and had just passed off my little girl, Kaia, to spend the week with her grandparents in Mt. Shasta, California. As sad as I was to see her go, my spirits were risen, as souffl├ęs do, upon reading this news. Perhaps you'll find inspiration using Borden's Singles cheese varieties and share your story...
My recipe would be the perfect pairing with all the fresh northern-central ocean has to offer, particularly from the one and only Princeton Seafood Market!

For more recipes from Borden's Single Sensations visit:

And if you're planning a trip to visit for the day or to stay in Half Moon Bay visit:

- http://newradio.com/pillarpointrvpark

- http://www.parks.ca.gov/?page_id=531

Tuesday, May 5, 2015

Let's Celebrate Cinco de Mayo with Taco Tuesday Dishes!

Let's Celebrate Cinco de Mayo with Taco Tuesday Dishes!
Whether it's because I possibly was of Mexican descendant in a past life or if it's just in my nature I embrace many aspects from the Hispanic culture including love for the brightly alive colors, the celebrations, the language, the music and especially the FOOD! A favorite food celebration of mine that is commonly shared by many, regardless of their ethnicity or nationality, is known as "Taco Tuesday". So how appropriate it is that this years Cinco de Mayo falls on a Tuesday? When preparing tacos the possibilities are endless and there are no rules when it comes to using corn or flour tortillas, home-made or store-bought, steamed or fried...
Ground Beef or Turkey Tacos
Ground Beef or Turkey Taco Casserole
Shrimp Scampi Tacos with Spinach & Tomatoes
Buffalo Shrimp Tacos with Creamy Dill Slaw
Carne Asada Tacos with Creamy Avocado Chipotle Lime Sauce
Spiced Margarita Carne Asada Tacos with Creamy Cilantro Slaw
Blackened Fish Tacos
Grilled Salmon Tacos
For more Mexican dishes, I was inspired by the recipes in The Best of Fine Cooking Mexican magazine!
Happy Cinco de Mayo & Taco Tuesday ! 

Monday, April 27, 2015

To tofu or not to tofu? That is the question. And, yes, is my answer!

To tofu or not to tofu? That is the question.
And ,yes, is my answer!
The topic of tofu can be a touchy subject. People either love it, hate it or just don't care to have an opinion about it. Possibly because of its texture or maybe its lack of taste, which only lends itself to be flavored as desired, and in my opinion that's a plus! Here are a couple of my tofu recipes along with some other ideas of how to go about utilizing this source of protein...
Barbecue Tofu Purple Cabbage Cups
Serves: 2-4
Prep: 10 minutes
Cook: 15 minutes
2 T. vegetable oil, for frying
1 (14 oz.) firm tofu, diced
½ c. barbeque sauce
8 purple cabbage cups
Heat oil in a large non-stick skillet over medium and cook tofu on all sides until slightly golden about 10 to 15 minutes total. 
Drain tofu onto paper towel and transfer to a medium bowl.  Add barbeque sauce and toss to coat evenly. 
Place in cabbage cups and serve.
Teriyaki Tofu, Mushroom, Asparagus & Udon Noodles
Serves: 4-6
Prep: 20 minutes
Cook: 35 minutes
Water, for soaking
½ oz. dried oyster mushroom
½ oz. dried shiitake mushroom
2 T. vegetable oil
14 oz. firm tofu, cut in 1-inch cubes
1 bundle asparagus, trimmed and cut in ¼
2 (14oz.) packets Udon noodles, mushroom flavor
4 cloves garlic, minced
2 t. lemongrass, minced
½ c. teriyaki
¼ c. soy sauce
2 T. sesame oil
For mushrooms boil enough water to cover mushrooms in a bowl and soak until tender, about 20 minutes. Drain reserving mushrooms stock and set aside.
Heat oil over medium-high heat in a large skillet and add tofu. Cook until brown on each side about, about 10 minutes.
Add asparagus and continue cooking another 5 minutes. Reduce heat to low, add noodles, garlic, lemongrass, teriyaki, soy sauce, sesame oil, mushrooms and reserved stock.
Simmer until noodles are plump and flavors have melded, about 20 minutes. Serve in large bowls.
More inspiration for how to use tofu. And remember, you can always adjust the flavor profiles to your liking!
Ras el Hanout Tofu, Cabbage & Carrot Eggrolls with Mango Chutney
Yellow Curry Coconut Tofu, Garbanzo Beans, Green Beans and Raisins over Rice with Toasted Almonds, Coconut & Cilantro
Red Curry Coconut Tofu & Couscous Cabbage Rolls with Greek Yogurt
Green Curry Coconut Tofu, Zucchini, Bean Sprouts and Noodles with Peanuts, Cilantro, Mint & Lime
Tofu, Carrot and Cilantro Cabbage Cups with Spicy Peanut Sauce
Balsamic-Soy Braised Blue Cheese Tofu Burger
Grilled Barbecue Tofu Steaks
Vegetable Lasagna with Spiced Tofu Cream Sauce
Hope you find these recipes and ideas inspirational!!!
For more ways how tofu can tastefully be included into your meals visit, www.meatlessmonday.com!!!

Monday, April 6, 2015

Tasty Travels to our California Kitchen: California Shrimp Tacos

Tasty Travels to our California Kitchen: California Shrimp Tacos
Serves: 2 (2 tacos per person)
Prep: 10 minutes
Cook: 6 minutes
1 t. olive oil
8 large shrimp
1 clove garlic, minced
4 corn tortillas, steamed
1 c. cabbage, chopped
1/4 c. tomato, diced
1 T. cilantro, minced
1 T. parsley, minced
1 T. lemon balm, minced
1 avocado, pitted
1 lime, zested and juiced
salt and pepper, to taste
Heat the oil over medium in a non-stick skillet and add shrimp. Cook just until pink, about 2 to 3 minutes per side. Add the garlic the last minute stirring to coat the shrimp with all that garlic goodness.
When cool enough to handle carefully cut the shrimp into bite size pieces and add them to the steamed tortillas.
In a small bowl combine cabbage, tomato and herbs and toss to mix well.
In another small bowl combine avocado, lime zest and juice, salt and pepper and mash into a guacamole.
Evenly top each taco with the slaw and smear with the guacamole an enjoy!

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