Author Archives: Georgina

Black Bean & Corn Salsa

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BLACK BEAN & CORN SALSA

Honestly never met a person who didn’t like this(sometimes people prefer no cilantro, but never didn’t like it)

So delicious, so healthy and so easy. honestly throw all the crap in a bowl and stuff your face 🙂

I have one of these veggie chopper things:

and it works PERFECT for this(but obviously you could do it by hand too)

sort of guessing with this recipe( long ago I’m sure there was a recipe I followed but now it’s just sort of whatever I feel like) You can experiment with to make your own perfect recipe too!

SALSA INGREDIENTS:

2 cans of BlackBeans(rinsed)

1 can of corn(they sell salt free, preservative free corn in a can now, so buy that, it’s so much better for you)

couple tomaotes

1 avacado

2 jalapêno pepper, seeded

1 bell pepper of your choice(red,green,orange,yellow)

1 small or 1/2 cup red onion

1/2 cup of fresh cilantro

chop all those to a size of your liking and mix all those items in a bowl(not tooooo much so as to not mush the avocado) then mix the dressing in a separate bowl:

DRESSING INGREDIENTS:

1/4 cup vinegar(red wine, or white wine or white)

Tbs of Olive Oil

juice of 2 limes

and a dash of salt

Pour over the mixture and try not to eat it all in one sitting 🙂

Thanks for reading!

xoxo

-G

Salad Caprese

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SALAD CAPRESE

Soooo, one of my favorite things of ALL time would have to definitely be Salad Caprese, in any form imaginable.

It is possibly the most simple amazing thing to make. you need literally 3 ingredients(however I use like 6) haha…but still that is so simple.

1) TOMATOES

2) FRESH MOZZARELLA CHEESE

3) FRESH BASIL

4) GOOD OLIVE OIL

5) BALSAMIC VINEGAR

6) SALT

okkkk now for the tricky part:

Slice your tomato,mozzarella, and basil. Alternate slices of tomato and cheese and sprinkle with basil. Drizzle with olive oil and a tiny bit of balsamic vinegar and if you so like(I do) a bit of Kosher salt.  And beeeeeeeeehold:

HEAVEN

Try not to drool.

I have also made another version of this amazing invention! It is an party appetizer version of the same thing. So fun and cute and soooo easy to make and eat! You use all the same ingredients except in different forms. This time you will need GRAPE TOMATOES and small MOZZARELLA BALLS oh and toothpicks! I just slice the tomatoes in half and start poking away with the toothpick. I usually do Mozzaralla, basil, tomato. I find they don’t easily slip off that way and they stand up straight on a platter, but you can do what you like 🙂

How fun is that right?!? Fresh, Refreshing, Summer loving….ahhh. good food.

If you have recipes that are similar or another version, please share as I’m obsessed 🙂

Thanks for reading,

xoxoxo

-G

Sweet & Sour Pork

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WOOHOO on a blogging roll! Jake and I had a realization that we mainly cook pasta or some form of that- we are broke so big meat meals are out of the question, we also have no grill (well we do but it is TINY) so PASTA is it 🙂 But I try to spice it up from time to time.

This was an instance in that we ‘branched out’ haha. I made a recipe of Sweet and Sour Pork(Though I think this would work well with chicken too)

Ingredients: 

1 20 oz Can of Pineapple Chunks

1/2 cup of water

1/2 cup of vinegar

1/2 cup packed brown sugar

2 tbsp Ketchup

2 tbsp Soy Sauce

2 pounds of pork cut into 1 inch cubes(could use chops, loin…whatever you like)

1 teaspoon of salt

1/2 tsp garlic powder

1/2 tsp black pepper

2 tablespoons of oil

2 tbsp corn starch

1 large bell pepper cut into 1 inch pieces

1 onion cut into 1 inch pieces

Hot Cooked Rice

Directions: 

1) Drain the pineapple, reserving the juice in a bowl. Add the water, vinegar, brown sugar, ketchup and soy sauce to the pineapple juice, Set Aside.

2) Season the cubed pork with salt, garlic powered and pepper. Preheat oil in large skillet over medium/high heat. Brown the pork cubes and then turn heat to low. Add 1 CUP of the pineapple juice mix. Cover and simmer gently for about 15 minutes.

3) Add the corn starch to the remaining pineapple juice, whisking it to make sure you break up all the clumps. Turn the heat on the skillet to high and wisk in the cornstarch/pineapple mixture until it boils and thickens.

4) add pineapple chunks/peppers/ onion to skillet. Cook for about 5 minutes or until those items are softened to your liking.

5) Serve over rice

6) enjoy it 🙂

Super easy! and delicious and out of the ordinary!

Thanks for reading!

Summer Veggie Pasta

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Summer Veggie Pasta

HI 🙂

So I know that I have created something similar to this before but I saw summer squash and zucchini on sale and saw asparagus next to it and just had this idea pop in my head:

I mean tell the truth- how good does that look?!?!?! SO good, I know.

So I totally made this up. I am a very experimental and “eye-ball it” chef, I realize that a lot of people really need a recipe to follow in order to feel comfortable so I will try my best.

INGREDIENTS

Olive Oil

1 Fresh Tomato (Chopped)

1 Small Onion(Cut into small strips)

1 clove of Garlic(Minced)

1/2 Zucchini (Halved and Sliced)

1/2 Summer Squash(Halved and Sliced)

8-10 Pieces of Asparagus(Cut into 1-2 inch pieces)

Pasta of your choice

DIRECTIONS

1) Heat water in pot and cook your pasta once it starts to boil

2) Heat some olive oil in a sauté pan, add Garlic and cook until softened through. Add your Onion slices and cook until softened. Next add the Asparagus pieces. Cook for about 3-4 minutes and add the squash and zucchini. Lastly when everything is mostly cooked to your liking add the tomatoes(basically just to heat them through).

3) Serve over the pasta of your choice and Bon Appetite!

Seriously you guys, Jake was honestly in LOVE with this meal. Couldn’t stop saying how good it was. It makes me feel so good to cook food that he loves. I look forward to the moments of praise for my favorite thing I do; create culinary masterpieces..haha joke, simply cooking.

Hope you enjoy! As always, thanks for reading!

xoxo

-G

Bravo Potatoes

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DID I DIE?!?!?! no. It just seems like that because I haven’t posted in almost a month! what the?!?!?! I don’t even know why, really. But I do have some posts to catch up.

Bravo potatoes is a traditional Spanish Tapas Dish. It is seriously one of my favorite things. My mom made these for my family for a long time, not sure where she learned it but I know this will become a family staple once you try it too!

 Bravo Potatoes

Ingredients

2 TBS of olive oil

  1.1/2 lbs russet potatoes, peeled & cut into 1/2″ cubes (about 4 c)

  1 can (14 oz) diced tomatoes, drained
4-5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tabasco
Salt to taste

  Drizzle of lemon juice
Chopped fresh Cilantro
Coarse Sea Salt

Directions

  In a large nonstick skillet, heat olive oil over medium-high heat
until it shimmers.  

Fry cubed potatoes in a single layer until browned and partially
cooked through, about 10 min. Turn once or twice with a spatula,
but don’t stir too often-they’ll brown better if left alone.

Pulse tomatoes, garlic and seasoning in food processor just to
break up tomatoes (do not puree). After potatoes have browned,
add tomato mixture and stir to coat. Reduce heat to medium and
cook 5-8 min., or until potatoes are cooked through; stir often to
prevent scorching. Transfer potatoes to a platter.

 Garnish; with lemon juice, chopped cilantro and coarse
sea salt. Serve warm or at room temperature.

Thanks for reading as always!

xoxo

-G