Veggies!

Veggies are awesome & I’ll give you four good reasons why: Corn, Peppers, Cucumbers & Strawberries (which are technically fruit).  Don’t believe me?  Check it:

Seriously, check it!

I took these delicious vegetables (and fruit) and made a dinner that was - if I may quote the cool kids - the bomb!

First, the salad.  Along with the peppers, cucumbers & strawberries, I tossed spinach leaves & feta into a big bowl, mixed it up and sprinkled it with a simple dressing of olive oil, lemon juice & S&P.  It broke down to approximately 1/4 cup of olive oil and the juice from one whole lemon (medium sized).

The finished product looked like this:

 

Admit it, you find this sexy.

 I took that corn up there in picture number 1 and very simply boiled it.  I learned a long time ago to be very careful when boiling corn on the cob and to keep an eye on it.  This batch of 3 cobs cooked for a total of 25 minutes, including the time it took bringing the water to a boil.  I checked it periodically with a fork to ensure it didn't over cook.

The fresh veggies were the star of this show, but they had a damn fine co-star:

Tenderizing in olive oil, pepper & sea salt

Soooooo, that was supposed to be a picture of the finished product, but, um, I accidentally ate the finished product before I took said picture.  No, no no, I did not eat both steaks.  I had help.  Geez guys.

Although I deprived you of a picture of the finished steaks, I can tell you how I prepared them.  I let them tenderize in olive oil and S&P for about 45 minutes, then broiled them at 450 for 4 minutes on each side.  This brought them to medium rare - which I like, but cook accordingly if you like more well done steaks.  Big tip: Never cut into the steak unless it's with intentions of stuffing it in your mouth.  Jab it with a fork and let the juice color (ewww...that sounds gross, right?) guide you to cook it more or commence stuffing.

So, that's it!  With the exception of the time spent chopping vegetables (and listening to The Avett Brothers), this dinner required a minimum time investment and was fantastic.  If you're not big on the "make it yourself" dressings, I recommend the Tuscan Italian from Trader Joe's.  It was delicious on the left over salad anyway.

What's your favorite salad combo?  Tell me!  Also try the one mentioned here.  I think you'll like it...unless you're allergic to one of the ingredients, in which case, don't be lame.

Peace, Love & Greens.

Melissa

A Day in the Life

I woke today feeling a little more emotional than normal (and I'm an emotional broad).  Then someone reminded me of the date.

I'm not sure if that was affecting my mood subconsciously, but it's definitely at the forefront of my mind now.  My memory is, as my best friend has several times said, a steel trap.  I can tell you details from events that nobody should remember.  Not least of all, every detail from September 11th, 2001.

I was in college at the time (remember my rule about age calculation please), in biology class waiting for my teacher.  Honestly, I don't remember his name, but I remember I liked him a great deal.  Late 40s, always happy, always stoked about biology.  He always came into class smiling, but not that day.  He broke the news to us that two planes had struck the towers and nobody was sure what was happening.  My next class was Sociology and this is my first truly scary memory of the day.  The instant hate toward people different than us, from the people who were supposed to represent our country's future.  For me, that was scarier than what was happening in NYC.  Could we be so easily ready to write off anyone with a different skin color or religious belief?  So easy to lump together extremists with anyone of Middle Eastern descent or Muslim background?  So ready for a witch hunt?  Apparently, we could be...and still are, 10 years later.

I remember leaving class, driving home, listening to the live coverage on the radio, and pulling over on the highway and crying.  Crying hard and for the first time that day.  I think that's the moment that the weight of 9/11 really connected for me.  I went home, turned on the news and watched footage of a man jumping to his death.  I suppose for him, that was a better way to go than waiting for the building to collapse upon him.  I remember watching President Bush address the country.  I didn't vote for him, either time, but on that day, I was proud of him.  If on no other day in his presidency, on that day he was a leader.

I was teaching dance at the time and the studio owner decided to hold classes.  She wasn't sure anyone would show up but wanted to give them the option.  Students were there, but their hearts weren't in it.  Even my youngest students felt the sadness of the day. 

I worry now that nothing has changed.  I worry that our country has become more divided in a time when we should be most united.  I worry that people are preaching hate and claiming to do so in God's name.  I worry that we've learned nothing from this tragedy.

Today, I am thinking of the firefighters and police officers who responded that day, the volunteers who helped, the people we lost and those still living with memories of loved ones lost.

I remain hopeful we will come together and honor their memory.  I remain hopeful that we can become an even greater country.  One that doesn't judge based on religion, ethnicity, or any difference.  I remain hopeful that we can become better.  I hope that we will and I believe that we can.

Love to my friends, family and NYC.

Melissa

Thank You Laborers

It's Labor Day.  A day most of us are fortunate enough to have free of responsibility.  We can focus of food, beers and a day of friends, laughter & sun.  Before I jump into a quick list of my favorite stuff to grill and the drinks I like to match with said stuff, I'd like to say the following:

Thank you unions for fighting for better wages and working conditions for all of us that labor.  Enjoy your well earned and highly deserved day.

Now, on to the stuff.

My favorite stuff to grill:

Steaks (duh)
Burgers (double duh)
Corn (still in shucks)
Broccoli (marinated in Balsamic dressing)
Pineapple (caramelized, bitches)
Chicken (but only if my dad grills it; love you Dad!)

My favorite beverages to match those things:

Beer (triple duh): my favorites are Corona, Rolling Rock or Blue Moon
Margaritas:  Alcohol plus salt plus lime.  If there was a Mr. Margarita, I'd marry him.
Vodka: No not straight vodka (don't judge me).  For a party, especially on a warm Monday free from Labor, I love mixing up vodka & pineapple juice, with a splash of club soda for fizzy factor and frozen red grapes.  Frozen grapes are delicious, especially after soaked in vodka.  Give it a whirl.

What are your favorite grilled goodies?  How about drinks?  Am I the only one who think grilled stuff and alcohol are a more perfect match than football and body paint?

Share with me.  Lots of Love and Happy Labor Day!

Time for the First Face Stuffing Recipe!

I love playing in my kitchen.  Experimenting with new recipes is a great outlet for me and one of my favorite hobbies!  At times, these experiments have hurt me, deeply.  Other times, recipes work so well that I nod my head and have an internal moment of annoyingly extreme satisfaction with myself.

This dinner was one of those moments.  I took inspiration for this meal from two places: one, the inventory of available ingredients in my kitchen and two, the marinade from this delicious recipe: Peruvian Grilled Chicken.  I called this dinner, Shredded Peruvian Chicken with Black Beans (creative, I know).

The ingredients I had: One rotisserie chicken, two cans of black beans, avocado, lime, tomato, onion, green pepper, cheese and garlic.  In addition, I have a nicely stocked spice cabinet, which always helps.

This stuff makes other stuff better

The aforementioned rotisserie chicken was shredded and I applied the Peruvian marinade, doctoring it to the amount of shredded chicken I had in front of me.  It came out (roughly) as follows:

1 rotisserie chicken (shredded)

3 cloves of garlic (diced)

Juice of one lime

2 TBSP of soy sauce

1 TBSP olive oil

1 TBSP cumin

½ TBSP paprika

1 TSP red pepper

Sea salt & Black pepper (which, I never measure)

I mixed that up and let it sit in my fridge for 45 minutes.   Then I simmered the chicken with 1 diced roma tomato and 1/2 of a red onion.  I added a little water to the pan so it didn’t stick.  This aided the simmering and didn’t take away any of the marinade’s flavor.

Chicken, looking good

While the chicken was marinating, I drank a beer and also worked on the black beans.  The key ingredient here was cinnamon.  Maybe that’s something everyone knew and never told me, but holy crap, cinnamon with black beans is awesomeness.  I cooked the black beans as follows:

2 cans of black beans (rinsed)

1 diced green pepper

½ diced red onion

Juice of one lime

1 TSP cumin

1 TSP cinnamon

Sea salt & Black pepper (again, not measured.  Just don’t go crazy with the S&P shakers and you’ll be fine.  I promise).

When the beans were ready, I took the chicken out of the fridge so everything would cook/be ready at the same time.  The beans & chicken simmered away in their respective pot & pan for about 30 minutes.  Just long enough to warm up and for all the flavors to mix lovingly together.

I plated this goodness with sliced avocado and bread and added a sprinkling of queso fresco to the beans.  The last thing I did was squeeze a little more lime juice over the whole plate (minus the bread).  I love limes.  It is my opinion that they make everything better.  Veggies, meats, salads, vodka, Corona….all better because of lime.

The finished product, which disappeared alarmingly fast

And there we have it – a dinner made cheaply with minimal prep and delicious results.  In fact, the left overs the next day were even better.  I think marinating all night allowed both dishes to become super heroes to my taste buds.

Have some favorite quick, easy & delicious dinners of your own?  Tell me about them.  You can share here.  This is a safe place.   If you happen to try either of the above recipes, let me know what you think.  Thanks for reading!  

Stuff it!

Hi.  Welcome to my blog.  I love food and everything that comes along with it.  Cooking, eating, grocery shopping, nutrition.  Love it, love it, love it!  I've also spent the better part of the last decade or so, learning as much as I can about these things (please don't calculate how old you think I am.  That won't end well for either of us).  I created Face Stuffers to share ideas, recipes and fun tips I've learned over the years and to keep learning.  I want to hear from you - yes you!  All you amazing cooks and human books of food knowledge.  I know you're out there and maybe we can help each other.  Everyone stuffs their face with different stuff, so let's chat about it.  Yes?  Good, then.

Disclaimer:  I have no "official" training in cooking or nutrition or grocery shopping.  Everything I've learned has been from books or endlessly questioning actual experts or sometimes, trial & error.  Please don't hold it against me.

I look forward to exchanging ideas & funny stories with awesome people (yes, I mean you, again).

Cheers & happy kitchening!

Mel