Rain and Times New Ramen

Blogging keeps me busy, focused, and gives me an outlet to the artistic realm of the world wide web. “Eye on the prize” like my momma says. I’ve always loved writing. Since I could remember I always wrote in a journal and shared my moments vividly. Recently my mom dug up some of my old diaries from elementary school and I couldn’t help but crack up reading them. Talking about the rude boy that keeps pulling my hair in class behind me, or how me and my friends would fight over which spice girl we wanted to be and who the family structure was in our made up playground household. Life seemed so simple because it was.

So what has changed from that little girl with barely any cares or worries. A lot, lol. The world has dimmed the light in a lot of us but it’s not to take over our shine. Simple things like making an easy and simple dinner can sometimes bring the comfort right back to life. Soup’s usually do that for me. They’re warm, flavorful, rich in ingredients and come in so many variations, make for great leftovers and are typically inexpensive.

For this recipe time I decided to go asian style and pay homage to the little orange rectangle bag and silver aluminum square seasoning packet we call, top ramen. This super simple recipe will have you full and back to your (not so simple) life in no time, so good, you might even want to tell your journal all about it, shall we?

Ingredients: (serves 1).

  • Bone in chicken breast (1) 
  • Chives
  • 1 egg
  • Ramen noodles 
  • Cilantro 
  • Corn 
  • Carrots 
  • Sriracha and soy sauce

Directions:

  1. In a pot bring 6 cups of water to boil with cilantro and a pinch of salt and pepper. 
  2. Drop in your breast to make your broth. Bone in breasts create the most flavor. 
  3. Remove your cooked breast and set to the side to let cool. Then shred the meat off of the bone. 
  4. While the breast is cooling, reduce heat to medium low and drop your noodles and veggies into your broth. Tasting as you go adding more spices, soy sauce, and sriracha for an extra kick. 
  5. Add your chicken back to the soup and start spooning away. Garnish with more cilantro or sesame seeds for added texture. Enjoy! 

Sweet + Spicy Volcano Bites

Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.

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Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?

Ingredients: (6-9 servings, prep time  30min)

  • 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • 1 shallot (small onion, chopped fine)
  • 1/2 cup chopped green onion
  • 3-4 tablespoons soy sauce
  • 1 cup toasted coconut
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 pack of gyoza wonton papers (raw)
  • 1 tablespoon black sesame seeds

Directions:

  1. Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
  2. Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
  3. Cover with saran wrap (plastic) and refrigerate.
  4. In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
  5. Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!

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Lemon Pepper Tilapia + Shrimp Fried Rice

Forget takeout when you can make it at home! Hot Spring lazy days makes it the perfect season to eat fresh and spend more time outside than inside. This simple Asian inspired recipe keeps you full so you can go outside and conquer your day. Plus it makes for great leftovers 😉img_2169 Ingredients:img_2158

Directions:
Start by boiling rice. cook the rice plain and alone. If you have plain cold rice it’s even better, don’t worry it will still turn out delicious!

Place your Tilapia in a baking pan. cut lemon wheels to place on top of the fish for fresh lemon infusion and pepper to offset the citrus. This fish is very light so try not to over season it. Place in the oven on 350* to bake uncovered.

In a wok pan place finely chopped green onions and peeled shrimp cut into fourths with olive oil to cook. Shrimp is cut small so they can be bite sized in your rice.

Stir the shrimp around so that it is cooking with the onion on medium heat. Don’t let them cook fully, we’re not done yet.

Add in your mixed vegetables and allow those to warm up and mix too.

Add in your plain cooked white rice to the wok, before you mix add soy sauce, sesame seeds and a small amount of butter. Now get to mixin’!

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In a small saucepan you will put minced garlic, your uncooked edamame and water to boil, covered to steam. 5min.

Now its time to plate your meal! Everything smells so fresh, Im so excited!

Zesty Lobster + Shrimp Spaghetti Squash Scampi

So summer is right around the corner and everyone is on their “fitness tip”. Although working out is always great for your mind, body, and spirit, eating right is honestly the most important element (80/20). In this recipe you can still get your fix for seafood and Italian without cheating your body. Spaghetti squash is an amazing option to any “pasta” needed dish, and it’s a vegetable, so it has to be good for you right!? Here’s my spin on a zesty limone lobster and shrimp scampi. Lets get it!

What you will need: 

  • 1 cookie sheet
  • 1 Medium/ large sauté pan
  • 1 Fork and large knife

Ingredients:

Vegetable oil
1 tablespoon and a half salt
2 whole spaghetti squash (each one serves 2 people)
2 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1-2 lobster tails
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1 teaspoon hot red pepper flakes
Directions:
Preheat the oven on broil at a high heat. While the oven is warming up, you will need to cut your squash in halves. cutting them in half the long way. Gut out all of the seeds and the stringy excess, think pumpkin carving on Halloween. Place them cut side up on the cookie sheet and glaze them with olive oil and season them with salt and pepper. Don’t be shy you want to season them because they have no flavor like regular noodles, trust me. Your tastebuds will thank me later.
Let the halves broil face side up for 10-15 min. Remove the cookie sheet with squash. No you will flip your squash halves so that they’re now face down. and adding water to the base of the cookie sheet to steam them for the remainder of their cooking process. Another 10-15 minutes. DONT FORGET to switch your oven from broil to bake once you flip them over, you do not want to burn them.
Once the squash has baked for a total of 20-30 minutes in the oven you’ll know they’re ready because you can stick a fork in them all the way to the skin, plus you’ll start to see your spaghetti form, yumm!
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Now you can remove all of your “pasta” and put it in a separate container to cool, adding a little bit more olive oil and salt and pepper.
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On a cutting board you will chop you lemon, parsley and garlic, remember always vegetables before meat/ fish.
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Now for the seafood! You will need to devein and remove the shell on the shrimp leaving the tail and remove your lobster meat from it’s tail.
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Now this is when you’ll need your skillet. Place your shrimp, lobster meat, garlic, butter and lemon juice in the pan and turn it on to medium heat.

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As your meat starts to turn pink you’ll know its almost ready, at this point add your fresh parsley.

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Keep your sautee’ing active always turning making sure your flavors are mixing well together. Now you can add the chili flakes, were almost done! Just give this another 2-3 minutes.

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Turn the heat off and remove the pan from the heat. Now, while the food it still hot, plate your spaghetti and Enjoy!


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