Monthly Archives: July 2015

What? What?!? Me, a blogger?

I’d like to just share how overjoyed I am that LA Parent chose me as one of the four blogging mommies for their featured article in this July issue!!  Woo Hoo!  I’m dancing in my room like no one is watching even though my kids are watching and they think I’m weird.

Here’s the link to my article: LA Parent Mag – Mom Bloggers

 

BTW, my friend and talented photographer, Joey Borgogna shot the above photo for this article, they credited me by mistake.  Sorry Joey!

Perfect Salmon

My husband invited his friend and friend’s family over for dinner one night.  I didn’t know him well at that time and asked Stephen (my hubs) what they like or don’t like.  Of course, husbands are the best communicators who tell you everything in complete detail….HA!  He said, “He loves everything.”  So I figured, ok, I’ll do salmon.  It’s light and perfect for the hot weather we were having.

Lo and behold, they all arrive and the guy hates salmon!  Barely likes fish, and couldn’t stand salmon because it was too “fishy” to him.  I was bummed and hoped he could at least eat the salad I made to accompany the fish.  Well, he was courteous enough to try a bite after seeing his son and girlfriend devour theirs.  He then had another bite and another and then asked for a second helping!  I love the idea my cooking can convert the nay sayers!  These kind of accomplishments are great badges of honor for me.  My girlfriend made my salmon recipe and converted her twin 9 year old boys!  (pat, pat – myself on the shoulder)

I always believe that kids and adults may not like a certain food because they haven’t eaten that food cooked correctly.  Who’d like fish if it were dry or smelly?  Who’d like broccoli if it was overcooked and tasteless or undercooked and chewy?  Who’d like liver if it was mealy? Yep, I’ve even converted people who didn’t like liver!   Ask my kids! Anyways, back to salmon!  When it comes to any food, it’s important that it’s fresh and when it comes to seafood, it’s even more important to me that it’s wild.

Hope you try this recipe if you are a fan of salmon or not.   There’s onions in it and please try that if you’re a fan or not as well… you may become my bragging rights if I turned you. hehehe!

Perfect Salmon
Print Recipe
Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Perfect Salmon
Print Recipe
Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Take a sheet of foil the length of your salmon fillet and place it under your salmon.
  3. Cut lemon in half and squeeze one half all over salmon. Slice the other half into thin round slices.
  4. Take the 2 tsp of sea salt and sprinkle over salmon.
  5. Mix 1 tbsp of dry dill or 3 tbsp of fresh dill (4-5 sprigs chopped) with mayonnaise. Spread mayonnaise over salmon.
  6. Cut onion in half and slice both halves thinly into half circle slice. Lay them over the dill mayonnaise.
  7. Grind fresh pepper and sprinkle a pinch of salt over the the onions.
  8. Layer slice lemon rounds on top of the onions.
  9. If your foil is big enough like mine, take both sides and fold to a close and fold close the ends. Or, take another sheet and place it on top and fold at the sides and ends.
  10. Bake for 20 minutes. Take it out of the oven and let it sit for another 5 minutes.
  11. Transfer to a platter and you are ready to serve.
Recipe Notes

I use my Just Mayo for my salmon.  It's pure simple ingredients that is vegan, gmo-free.

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Vanishing Spinach Arty Dip

They don’t call it lazy summers for nothing.  With kids out of school and the days hot and BBQs galore, blogging every other day has been a little tough.  Lazy, lazy, lazy.  You feelin’ me?  I feel lazy but definitely don’t like to show it.  Ok, so I may be late to some shindigs, but I like it to look like it’s because I was working so hard in the kitchen bringing something yummy to the party.  Half of which is true.  It’s something yummy and I made it in the kitchen, but working hard does not need to be in the equation to make it good.

My spinach artichoke dip is so easy, quick and comes all together in one pot!  Yes, ONE pot!  I call it vanishing because as soon as it hits the table, it gets eaten up quite quickly.  I made this for Annielaurie’s party last week.  She is a dear friend who lived in LA and moved to Colorado and was back visiting, 4 kids in tow and one in the belly!  Strongest, coolest woman I know.  Anyways, I put down my Arty dip and went inside to help my daughter change into her swimsuit.  I came out and the bowl was empty!  Not kidding! Literally gone and licked clean!  You will be popular if you bring this dip and you may be invited to every BBQ because of it…not for your company – just for your dip.  Hope you guys enjoy this one and know that it is definitely not so nice (on your waistline) …it’s a naughty one – full fat but hey, gluten free!  hehehe…

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Vanishing Spinach Arty Dip
Print Recipe
As you can see from above, I love my Trader Joe's! Buy a few bags of frozen spinach and frozen artichokes and you can make this dip anytime. See notes below to see my favorite plant-based mayo.
Servings
12
Servings
12
Vanishing Spinach Arty Dip
Print Recipe
As you can see from above, I love my Trader Joe's! Buy a few bags of frozen spinach and frozen artichokes and you can make this dip anytime. See notes below to see my favorite plant-based mayo.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring 3/4 full pot of water to a boil.
  2. Empty bag of frozen artichokes and bag of frozen spinach into boiling water.
  3. Once water gets back up to boiling point, let it cook for 5 more minutes.
  4. Remove from stove and use lid to drain all the water out.
  5. Add mayo, parmesan, cream cheese and salt (optional pepper flakes). Stir with wooden spoon with a little pressure to break apart the artichokes. Taste and add more salt if needed.
  6. Pour into your favorite dip bowl or a bread bowl. (I made my artichoke bowl with the guidance of my talented ceramist friend Gabrielle)
  7. Serve with tortilla chips, bread pieces or your favorite dipper!
Recipe Notes

IMG_1681

This is my all time favorite mayonnaise!  It's plant-based, GMO free, eggless sustainable mayonnaise and it's also delicious.  I feel better giving my family this mayonnaise and it tastes just like real homemade mayo.  I like to share the staples with you because we are always searching for the healthiest and tastiest versions of food if you can't make it at home.

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Sparkling Cucu Berry Rose Sangria

I have a kind, sweet friend, Sandra, who decided to start a new life in Spain!  Ole!  We had a get together to say good-bye and wish her the best in her new adventure.  We are hoping she will find a nice… who am I kidding…a hot, young, sexy latin man to get her fire going!  To celebrate, I decided to make summery, refreshing, sweet sangria for the new, sweet life ahead of her.  We will miss you Sandra!

IMG_1620

 

Sparkling Cucu Berry Rose Sangria
Print Recipe
You can use a white wine if you don't have rose handy. Rose is so pretty though and adds such a nice touch to any summery day.
Servings
10
Servings
10
Sparkling Cucu Berry Rose Sangria
Print Recipe
You can use a white wine if you don't have rose handy. Rose is so pretty though and adds such a nice touch to any summery day.
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Get a large pitcher and fill the pitcher up with ice.
  2. Add strawberries, cucumbers and lemons
  3. Pour rose, lemonade soda, vodka, triple sec and simple syrup* into the pitcher. Stir well with long wooden spoon. I made 2 pitcher so I could use the whole bottle of wine since 1/2 goes in each pitcher.
  4. Fill wine glasses with fresh ice, pour your pink sangria and garnish with a round lemon slice.
Recipe Notes

*simple syrup is boiled down sugar water (1 part sugar, 2 parts water) and boil down until the liquid coats the back of your spoon.

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