My Favorite Food Network Chef - Giada de Laurentiis

I love watching Food Network! It is where I get a lot of my recipe ideas. Giada de Laurentiis is my favorite. She makes the best Italian food and also cooks pretty healthy-ish. This is not necessarily healthy but this is one of my favorite recipes.

Mmm... Taco Soup!

This is one of my favorite meals and it is one of the cheapest and easiest to make. As a bonus, it is pretty healthy!

You will need one can of the following:
Black Beans
Red Beans
Kidney Beans
Dark Kidney Beans
Pinto Beans
Chili Beans
Corn
Ro*tel (HOT)

Plus:
1 – 2 lbs browned ground beef (or chicken)
One Package of Taco Seasoning
One Package of Ranch Dressing Mix

To make:
Put all of the above ingredients in a large pot or a crock pot and simmer until hot. I also add red pepper flakes because I like my food to burn my mouth a little but that is up to you.

Garnish with shredded cheese and sour cream. And it’s especially delicious with tortilla chips. I like the Scoops because they’re like edible spoons.

Great in chili weather! Enjoy!

P.S. This makes a ton of soup… if you’re single, like I am, invite friends over (perhaps for a football party) or immediately freeze about half for a later date.

It Doesn't Get Much Healthier Than This

I know that being healthy does not really work this way, but when I’ve been eating not so healthy I like to think that eating really healthy afterwards will counteract my bad choices somehow. It’s silly but it makes me feel better. So after a night out with friends or Football Sunday (which for me, usually means beer and junk food), I balance it out with lean protein and vegetables.

I chose chicken cutlets, corn on the cob and green beans (some of my favorite vegetables). But as always, choose what you like best.

To cook the chicken cutlets, I heated a pan over medium-high heat with a tablespoon of olive oil. I seasoned the chicken cutlets with lemon pepper and garlic salt. Just rub a little on both sides. Then I cooked them in the skillet, about 3-4 minutes on each side.

For the corn on the cob, I simply blanched them in boiling water for about 7-8 minutes. I love how easy corn is to cook and it’s always delicious. I like mine with a little butter and salt, but this time I opted out. And if you buy good, fresh corn, you really don’t need to add anything to it. Sometimes I like to grill my corn in the husk too!

I just bought frozen green beans and cooked them according to the directions in the microwave. I usually buy the Publix brand because I figure they are all the same when produce is concerned and they are less expensive than the other brands. I prefer fresh veggies when possible but if I can’t find what I want or don’t feel like having to prep and cook them myself, I just buy frozen. I like frozen vegetables better than canned because they are fresh when they are frozen and sometimes you can taste the can. I also like frozen peas and cauliflower.

Fancy Sushi

Fancy Sushi is hands down my favorite sushi place in Fernandina Beach. The sushi is fantastic, the service is impeccable, and the atmosphere is welcoming.

The lunch special was comprised of a selected list of sushi rolls but still plenty of variety; two rolls for eight dollars or three rolls eleven dollars. Off of this I got the shrimp tempura and the spicy tuna.

I also got the fancy dragon; eel, avocado and tuna on top. The dragon rolls are my favorite because I love eel and love how they make dragons out of the roll. The attention to detail really makes Fancy Sushi a unique experience.

Besides the fabulous sushi, the service is top notch. The staff is perfectly attendant and pleasant. Your drink is never near empty, they remember their customers (even if you only make it there about once every two months like I do) and they always bring a free appetizer, dessert, or drink, sometimes all three! This last time, my dad and I got a free crab tempura app which was mouth-watering and fried Oreo’s for dessert. I know that's not healthy-ish at all, but everything in moderation... and sushi is pretty healthy.

If you ever find yourself in Fernandina Beach, Fl... make it a point to stop at Fancy Sushi, you won't be disappointed.

P.S. If you are not a sushi fan, still give it a try. They have a full hibachi menu and other options as well, which are also equally as delicious. It's really a great place for everyone.

Authentic Puerto Rican Guacamole

My friend Vilma grew up in Puerto Rico and has amazing recipes. This is one of my favorite, and sometimes instead of a snack or a side, it ends up being my dinner. It is that good! But don’t take my word for it, try it yourself.

You will need:
Avocados
Tomatoes
Onion
Lime
Cilantro
Garlic
Cumin
Salt

This recipe serves about 4 – First mash up 3 hass avocados (click here to find out how to tell if an avocado is ripe). Next add the juice of two limes. Dice half of an onion and three roma tomatoes (minus the guts) and mix it in. Add 1 large minced garlic clove or 2 small ones. Chop just the cilantro leaves, and put in about 2 tablespoons. Then add salt and cumin to taste. I start with 1 teaspoon and gradually increase from there until I’m happy with the flavor.

Steak Tacos

This will be the first of many taco recipes. I love tacos and all other Mexican/Tex-Mix foods. The best part about them is that you can put whatever you like in them and there are endless flavor combinations to experiment with.

For these steak tacos I used pan seared top sirloin filets with a roasted red peppers, onion and corn, authentic Puerto Rican guacamole, mixed greens, and other condiments.

You will need:
Steak
Corn
Red Peppers
Corn
Onion
Jalapeño
Lime
Cilantro
Guacamole
Mixed Greens
Sour Cream
Pico de Gallo
Cheese
Tortillas

For the steak: I used top sirloin filets because they were on sale when I went to the grocery, about 1/4 – 1/3 lb. per person. I would also recommend flank steak, or any similar cut. I’ve grilled the steaks before but last night I was feeling, so I just seared them in a skillet.

Heat the skillet to a medium to medium-high heat. About 7 or 8 out of 10 for my stove. Put some olive oil in the pan while you prepare the steak. The skillet needs to be hot when you put the steak in so it will sear and hold in the juices.

I rubbed the steaks with garlic salt and pepper and them put them in the pan (be careful not to burn yourself with the hot oil). I like my steak medium rare, so 3 min. on each side. After I flip the steaks I squeeze limejuice into the skillet as well for extra flavor. One lime for every lb. of steak. Slice the steak pretty thin, if its too thick it will be difficult to eat the taco.

For the roasted veggies: First cook 4 ears of corn in boiling water for about 7 min. and let them cool a little. Cut the kernels off of the cob. Dice half of a large yellow onion; I like them because they are sweet (I actually learned at Publix that the flatter the onion the sweeter, the rounder ones are more bitter). Dice a whole red pepper, the same size as the onion. Dice 1 jalapeño fairly small (if you like the heat save the seeds).

Heat a skillet to medium and add a little olive oil. First put in the onion, pepper, and jalapeño and let that sauté for about 4 min. Add the jalapeño seeds for extra heat. Then add the corn. Cook until the vegetables start getting the roasted brown/black color on them.

Finally, warm your tortilla in the microwave for 10 seconds and put on what you like. Shredded cheese, sour cream, cilantro, more limejuice, pico de gallo, guacamole. Then wrap it up and enjoy!

Spinach, Tomato, & Feta Scramble

I first had these eggs at Cafe 11. I immediately fell in love and since they only serve them for weekend brunch (which is not nearly enough), I had to make my own.

You will need:
Spinach
Tomato
Feta
Eggs

First you need to wilt the spinach in a skillet. I usually use baby spinach leaves. Just put about one tablespoon of olive oil in the skillet and add one big handful of spinach per person. It looks like a lot but it cooks down. Cook over medium to medium-high heat. On my stove that is 7 out of 10. Also add some salt and pepper while it is cooking for more flavor.

When the spinach is almost finished I add the tomatoes (small dice). I use Roma tomatoes. Before dicing them, quarter the tomatoes and take out the guts (you know, the slimy part with the seeds), you don't want all of that water in your eggs. Let the tomatoes cook with the spinach for about a minute.

Then add scrambled eggs. I generally use two eggs for each person.

When the eggs are almost finished, add the feta cheese, I think Athenos is the best. Use as much or as little as you like.

Best served with mimosas!

Tip: You can use frozen spinach instead. If you do this let the spinach thaw first, and then drain it throughly.