Garlic Steak

This is a recipe using a fairly cheap cut of beef, London broil, and serving it sliced. Very yummy, economical, and quick! You can't beat that!

You'll need:

1. 1.5 lb London broil
2. 2 tbsp worcestershire sauce
3. 2 tbsp marinade (such as dale's)
4. 1 tspn diced garlic from a jar (if fresh, use 2 tspn)
5. salt and pepper

You'll do:

1. Preheat oven to 425F.
2. Line a shallow pan or cookie sheet with foil.
3. Mix sauce and marinade in small bowl.
4. Place meat on lined pan.
5. Sprinkle meat lightly with salt and pepper on both sides.
6. Drizzle sauce mixture over meat, and spread it with the back of a spoon.
7. Sprinkle garlic over meat, again spreading it with the back of a spoon.
8. Place in oven, and cook until desired doneness (15-18 min for medium-rare).
9. Transfer meat to cutting board and allow to sit for 10 minutes.
10. Slice meat on an angle, and serve with sides.

Pictured with loaded mashed potatoes and marinated tomatoes and onions. (see other blogs for those recipes)

Enjoy!

Homemade Chicken Noodle Soup

This needs no introduction...

You'll need:

1. 2 tbsp extra vigin olive oil
2. 1 cup onion, chopped
3. 1 cup carrots, sliced
4. 1 cup celery, sliced
5. 3 tspn minced garlic, from a jar (if fresh, use 5-6 tspn)
6. 2 tbsp flour
7. 1/2 tspn oregano
8. 1 tspn thyme
9. 1/4 tspn poultry seasoning
10. 64 oz chicken broth
11. 1/2 a rotisserie chicken (portion of dark and portion of light meat), diced or shredded
12. 6 oz egg noodles
13. Salt, optional (I don't use salt because the poultry seasoning and chicken usually have enough salt for my liking)

You'll do:

1. Heat oil over medium-high heat in large pot.
2. Add onion, celery, carrots, and garlic and sautee for about 5 minutes.
3. Add flour and seasonings, mix well.
4. Just after stirring in spices and flour, add chicken broth (and salt if desired).
5. Allow soup to reach a boil and then reduce heat to low.
6. Cook for 15 minutes, cover and cook 15 more minutes.
7. Add chicken and egg noodles, and cook another 15 minutes (or until noodles are tender).

Serve with cheese toast or grilled cheese and gobble it up!

Enjoy!

Scuppernong Pork Chops

This was purely experimental because I was out of barbecue sauce. And, well, it turned out deee-licious! Even has a sweet flavor, so you can skip the dessert!

You'll need:

1. 4 pork chops (I like the bone-in, but you can use boneless)
2. 12 oz jar of scuppernong jelly (substitute any light-colored jelly you wish, such as apple)
3. 1/4 cup of barbecue sauce
4. Salt and pepper, to taste

You'll do:

1. Mix jelly and barbecue sauce in a small bowl.
2. Place pork chops in a large, shallow dish, like a 9"x13" pyrex.
3. Sprinkle both sides of chops with salt and pepper.
4. Pour jelly mixture over chops. Flip chops in order to coat both sides with jelly mixture.
5. Allow to marinade in fridge for 2-10 hours.
6. Preheat oven to 350F.
7. Cook pork chops for 15-20 minutes, or until done completely through.
8. Serve hot, with side dishes. Pictured with fresh steamed green beans and a baked potato.

Enjoy!

Sausage Balls

This are great to prepare as a filling appetizer! And, only have 3 total ingredients. Yep--THREE!

You'll need:

1. 1 pound mild or hot ground sausage (such as Jimmy Dean)
2. 7 or 8 oz bag of sharp cheddar cheese
3. 2 cups baking mix (such as Bisquick)

You'll do:

1. Preheat oven to 350F.
2. Mix all ingredients thoroughly in a bowl.
3. Spray cookie sheet with non-stick spray or line with foil.
4. Pinch off pieces of mix and roll between palms to form a ball (they will expand slightly during cooking).
5. Place sausage balls on pan, about an inch apart.
6. Bake for 15 minutes on 350 F.

Yields 35 sausage balls, each about 1.5 inches in diameter. You can make these smaller or larger depending on your preference.

Enjoy!!

Taco Soup

This makes a huge pot of soup. You can serve it to a lot of guests, or store it frozen for up to a month! Also, great for tailgating on a cool fall day. Serve alone, or with cheese quesadillas for a more filling meal.

You'll need:

1. 1 pound of ground chuck (or substitute shredded chicken)
2. 2 cans whole kernel corn, drain
3. 14.5 oz can pinto beans, NOT drained
4. 14.5 oz can light red kidney beans, drained
5. 1 can original rotel
6. 14.5 oz can stewed tomatoes or tomato sauce
7. half a yellow onion, chopped
8. 2 packets taco seasoning
9. water

You'll do:

1. Brown ground chuck in large pot. (if using chicken, skip this step)
2. Drain meat, wipe out pot with paper towel, and return meat to pot.
3. Add taco seasoning packets.
4. Add corn, pinto beans, kidney beans, rotel, tomato sauce, and onion to pot.
5. Fill tomato can with water and empty into pot. Repeat.
6. Mix in pot.
7. Cover and simmer on medium-low heat, for at least an hour.

Enjoy!

White Chocolate Snowballs

I call these snowballs because I made them for the first time during the Christmas season. Really, though, you can make them anytime...but, they do look great in a red bowl! This is a simple, no bake recipe. All you'll dirty up are 2 bowls, spatula and measuring cup!!

You'll need:

1. 1-1/4 cups rice krispies (or any other rice cereal brand)
2. 1-1/4 cups peanut butter captain crunch (don't scrimp here--get the namebrand)
3. 1-1/4 cups marshmallows
4. 1-1/4 cups honey roasted peanuts
5. 24 oz white chocolate almond bark

You'll do:

1. empty white chocolate into a glass mixing bowl and place in a 200 degree oven.
2. meanwhile, mix all dry ingredients in bowl.
3. white chocolate will take about 30-45 minutes to completely melt.
4. once melted, pour white chocolate over dry ingredients and mix well will a spatula.
5. drop spoonfuls of mix onto white chocolate.
6. allow to cool to room temperature in order to harden.
7. place on a pretty tray or in a bowl and serve to guests!

Enjoy!

Easy Cheesy Chili

Baby, it's cold outside....so, let's make some chili!! This is so easy, but is always a hit when I make it!

You need:

1. 1 pound ground chuck
2. 1 packet chili seasoning
3. 1/2 medium white onion
4. 1 small can tomato sauce
5. Hot sauce (optional)
6. Cheddar cheese
7. Green onions, chopped
8. Corn chips (optional)

You do:

1. Brown ground chuck in medium sized boiler.
2. Once browned, drain grease off meat by transferring to colander.
3. Return meat to boiler. Adjust heat to medium-low.
4. Add packet of seasoning. Stir to mix well.
5. Add onions and tomato sauce. Stir well.
6. Fill tomato sauce can to top with water. Add water to boiler. Stir.
7. Cover boiler and allow to simmer for about 30 minutes, stirring occassionally so that nothing sticks to the bottom.
8. Scoop into soup bowls. Add a couple shakes of hot sauce to bowls. Top with cheese and green onions. Serve with corn chips.

Nam! Nam!!

Taco Burgers

The best of both worlds: you can't get more American than burgers and, add a little touch of Mexico with some taco seasoning!

You need:

1. 1 pound ground chuck
2. 1 packet taco seasoning
3. 1 tomato, sliced
4. 1/4 large white onion, sliced
5. iceberg lettuce, torn
6. taco sauce (not salsa)
7. chipotle mustard
8. hamburger buns (4)

You do:

1. Preheat grill.
2. Mix ground chuck with 1 tablespoon taco sauce and taco seasoning.
3. Pat meat into 4 burgers.
4. Place patties onto grill.
5. Cook about 5-6 minutes per side, or until done.
6. Heat buns in microwave for 15 seconds.
7. Spread taco sauce on top buns.
8. Spread chipotle mustard on bottom buns.
9. Place done burger patty on bun.
10. Top meat with 1 leaf of lettuce, a slice of tomato, and a few rings of onion.

For fries: Place frozen curly fries on cookie sheet. Sprinkle evenly with season salt. Cook according to package directions. Serve with burgers.

Nam! Nam!!

Colorful Kebabs

This meal could probably be classified as womanized man food! There is steak and potatoes, with some veggies, and it makes a gorgeous plateful! And, by using a less expensive cut of steak, you will save money too!

What you need for kebabs:

1. 1.5 lb London Broil, at least 1" thick
2. Pint of cherry tomatoes
3. 1 medium purple onion (or 1/2 a large one)
4. 1 medium green bell pepper
5. Meat marinade (such as Dale's or Moore's)
6. Salt and pepper (to taste)

What you need for potatoes:

1. 4 medium idaho potatoes
2. butter
3. salt and pepper
4. cheddar cheese
5. green onions, chopped

What you need for squash:

1. 2 pounds yellow squash, sliced
2. 1/2 large white onion, cut into slices
3. 1 teaspoon olive oil

What you do:

1. Wash tomatoes. Set aside.
2. Cut onion into wedges, keeping several layers together in one wedge. Set aside.
3. Cut bell pepper into strips, and then cut the strips in half. Set aside
4. Cut meat into 1" cubes. Set aside.
5. Preheat oven to 400F.
6. Holding blunt end of the skewers, add an onion wedge with the outside purple toward the blunt end. Add one cube of meat. Add bell pepper strip to skewer by folding strip so that the skin faces out. Add another cube of meat, a tomato, another cube of meat. Repeat bell pepper addition. Add another cube of meat. Add wedge of onion so that the purple faces the pointed end, this time. Repeat until all meat and veggies are used.
7. Line cookie sheet with aluminum foil.
8. Place kebabs on cookie sheet, side by side.
9. Sprinkle salt and pepper over kebabs. Don't add too much salt, as the meat marinade has a lot and you don't want to overwhelm the meal with salt.
10. Drizzle meat marinade over kebabs.
11. Place cookie sheet in oven. Cook for 8 minutes.
12. Remove cookie sheet from oven. Rotate each kebab 180 degrees, so that the opposite side is up.
13. Place kebabs back in oven and cook another 8 minutes.
14. Serve immediately with sides.

Potatoes: These are simple baked potatoes. Just pierce each potato several times with a long fork. Place on paper towel in microwave. Cook on hi for 5 minutes. Flip potatoes so that opposite side is up. Cook on hi another 5 minutes. Squeeze slightly to determine doneness. If potatoes are done, they will be very tender. Otherwise, continue cooking in 2 minute increments. Add desired topping. Pictured is butter, cheddar cheese, green onions.

Squash: Heat olive oil on med in large saucepan. Add squash and onion to saucepan. Let cook about 2-3 minutes, stir, and cover. Allow to cook about 10-12 minutes, stirring occassionally.

Nam! Nam!

Summer Salsa

Ok, so it's not so summer right now, but I live in Alabama and it's 65 degrees. Besides, I never stop dreaming of the beach! This yummy homemade salsa uses all fresh ingredients. And, most of them are in season from late spring through early winter. There are also quite a few different variations you can make. And, this is great for tailgating!

What you need:

1. 3 medium/large red tomatoes
2. 1 large green tomato
3. 1/4 of a large purple onion
4. 1/2 of a small white or yellow onion
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1/2 teaspoon dried cilantro
8. 1 teaspoon olive oil
9. 3 tablespoons salad vinegar

What you do:

1. Chop all of the vegetables into small pieces. You can chop these by hand, with a chopper, or use a food processor, but be careful not to make a puree!
2. Add chopped vegetables and all other ingredients in a medium sized bowl. Affix lid to bowl and shake to mix.
3. Place in the refrigerator for at least 2 hours.
4. Serve chilled with tortilla chips.

Easy, breezy, beautiful!

If you want, you can add a can of corn (drained) for sweetness or a can of black beans (drained) for a little protein. A fresh, minced jalepeno will add a little extra kick!

Nam! Nam!

Artichoke Chicken Pesto

A quick, easy blend of yummy flavors! Artichokes and spices make this chicken and pasta dish spunky! Add some grilled garlic bread for a complete meal.

What you need:

1. 2 chicken breasts

2. 1/2 box of whole wheat thin spaghetti

3. 14 oz can artichoke hearts, quartered

4. 1 tspn lemon juice

5. 1/2 tspn olive oil

6. 1/2 tspn lemon pepper seasoning

7. 1 envelope pesto mix

8. 1/4 cup olive oil

9. 3/4 cup water

What you do:

1. Bring medium-size pot of water to boil on stove. Add chicken to boiling water. Allow to cook through. About 5-8 minutes, depending on thickness.

2. Meanwhile, boil pasta in separate pot according to package directions.

3. Place chicken on cutting board. Discard water.

4. Dice or shred chicken into bite-size pieces (I like my shredded.)

5. Add chicken pieces back to pot.

6. Drain artichokes. Roughly chop artichoke hearts. They should be already quartered, so you'll only want to make them slightly smaller. Add artichokes to pot with chicken.

7. Mix lemon pepper, 1/2 tspn olive oil, and lemon juice to pot. Simmer on low, stirring occasionally.

8. Add pesto mix, 3/4 cup water, and 1/4 cup olive oil to small pot. Whisk constantly. Once ingredients come to a boil (about 2-3 min), remove from heat and place to side.

9. Drain pasta and place in large mixing bowl or serving dish.

10. Add chicken/artichoke mix to pasta.

11. Carefully pour pesto sauce over pasta and chicken.

12. Toss so that everything gets coated with pesto. Serve immediately.

This pairs great with bread. Just spread some butter on slices of french bread. Add garlic salt to each slice, and sprinkle with dry or freshly chopped parsley for color. Put in oven on hi broil until butter is melted and bread edges are brown.

Don't forget the wine!

Swiss and "Ham"burgers

I've always struggled with the "hamburger" title...it's made of cow, not pig!! But, these burgers really do include ham, and some cheese, stuffed inside the beef. De-lic-ious-ness! These are large burgers--1/2 pound each, so you won't need a heavy side to go along side them. The recipe below is for just two burgers, but it's easy to scale up (or down) as you like!

What you need:

1. 1 lb lean ground beef (or ground chuck)

2. 2 tablespoons-ish of ketchup

3. 2 slices of ham (any variety)

4. a couple ounces of swiss cheese

5. Salt and pepper

6. Buns, mustard, ketchup, tomato slices, and purple onion slices

What you do:

1. Seperately, shred the ham and swiss cheese with a grater, or you can cut it with a knife. But, make sure it's thin if you choose to cut it yourself. Set both aside for later use.

2. Put beef in medium-sized bowl. Add ketchup, and a dash each of salt and pepper. Be your own judge--if you don't like a lot of salt, don't add so much. If you like your lips to shrivel up when you eat, then add lots. And, really, you can never add too much pepper!

3. Combine ingredients in the bowl with your hands. Be sure to get a good mix especially of the ketchup. It's messy, and be sure to wash your hands well after touching the beef.

4. Separate the beef mixture into 4 pieces. Pat each one into a thin patty.

5. Add half the ham and half the cheese shreds to one patty. Place a second patty on top and pinch sides to form one large burger patty. Repeat with other two small patties.

6. Place patties on preheated grill. Cook approximately 5 minutes on each side, or until desired degree of doneness. These can also be cooked in a skillet on the stove (med-hi heat). Or, you can put them in an oven if you choose. I would recommend about 15 minutes on 375F.

7. Warm buns in microwave for 5 seconds.

8. Dress buns with mustard, ketchup, tomato slices, and purple onion slices. Add burger patty, and top with bun.

Enjoy!!

Banana Butter Trifle

Ok, so this isn't the healthiest recipe, but it's one of the healthiest desserts you can make because there are lots of alternatives to the "fattening" ingredients. It's pretty, and looks like you put a lot of love into it! I think it rivals most banana pudding recipes, but see for yourselves...

What you need:

1. 1 package Nabisco Nutter Butter cookies (peanut shaped)

2. 3 very ripe large bananas

3. 16 oz tub of Cool Whip

4. 1 large package of instant pudding mix (enough to make about 3 cups)

5. Milk (see pudding package for amount)

What to do:

1. Make the pudding according to the package directions, using the milk.

2. Allow pudding to chill in refrigerator for recommended time while carrying out the next couple of steps.

3. Chop the nutter butter cookies into 3 pieces each. You can use however many you wish. I use most of the package (with a few for a little snack while in the kitchen!).

4. Peel the bananas. Split each banana lengthwise, and then cut into 1/4" slices so that you have half-moon slices.

5. Make a solid layer of cookie pieces in the bottom of a trifle bowl. Stand a few up around the outside as well.

6. Remove the pudding from refrigerator and pour half of pudding onto cookies in trifle bowl.

7. Add half of the chopped bananas atop the pudding.

8. Spread approximately 1/3 of the Cool Whip tub on top of the pudding in the bowl.

9. Repeat layers once more--cookies, pudding, bananas, cool whip.

10. Add a few chopped cookies to the top.

11. Cover with clear, plastic wrap and chill for a minimum of 1 hour. It's good for at least 4 days--that's as long as it made it at my house!!

**Make sure that you make others aware this dish contains peanuts in case anyone has an allergy!

Lighter/Lower fat substitutions:

1. Use sugar-free instant pudding mix and skim milk. Just be sure that you make about 2.5-3 cups of pudding.

2. Cool Whip brand makes several lighter options, including low sugar, sugar-free, and light.

Happy Eats!

Fried Green Tomatoes

This isn't just a great movie--it's a yummy, southern dish. Fried green tomatoes can be served as an appetizer, side dish, or just a snack. They have a comfort food feel, but are a tad nutritionally appealing. I mean...tomatoes are good for you...hello! Have I motivated you to try them yet? You must know: when frying tomatoes (or anything really), pay close attention to what you are doing--frying requires constant attention!

What you need:

1/4 cup corn meal

1/4 cup all-purpose flour

Season salt to taste (I use a good bit...about a tablespoon, maybe)

1 egg

Olive oil (you can use virgin, light, or extra virgin)

Large green tomatoes, sliced about 1/2" (one tomato gives 3-4 slices)

What you do:

In a shallow, flat-bottom bowl, beat the egg slightly with a fork. In a second shallow, flat-bottom bowl, mix corn meal, flour, and season salt. Heat oil in medium-sized pan on med-hi heat. One at a time, soak tomato slices in egg, then dredge in flour mixture, coating both sides. Transfer battered tomato to pan with hot oil. When a golden-brown ring appears on the side of the tomato nearest the pan, flip the tomato. Once other side appears golden-brown, remove from pan and place on paper towel-lined plate. Repeat until each tomato is done. You should be able to cook 3 slices at one time.

You can serve the tomatoes with horseradish sauce, ketchup, sour cream, or whatever your taste buds desire. My personal favorite is a little concoction that I have no name for....

What you need:

Cream cheese (4 oz) at room temperature

Fresh lime juice (about 2 teaspoons)

Parsley (a dash)

What you do:

Mix all the ingredients together and chill at least 20 minutes.

Happy Eating!

Hot Wing Dip

I love hot wings... but unfortunately, they're deep fried and not very good for you. Becky introduced me to this nice substitution, and I've been in love ever since.

Grocery List:
1.) 2 or 3 Chicken Breasts
2.) Hot Wing Sauce (this can be found in the Marinade section)
3.) Fat Free Cream Cheese
4.) Fat Free Sour Cream
5.) Ranch mix (it's next to the salad dressing... I go with Hidden Valley. Look for the blue box.)
6.) Blue Cheese Crumbles.
7.) Frito's

Cut up your raw chicken into bite-sized pieces. Put it in a big zip-lock, and marinade in the hot wing sauce for about half an hour.

While you're waiting, mix together the whole block of cream cheese, the Ranch, and enough sour cream to make it smooth. I actually whip out the hand-held beaters for this, but if you're up for doing it by hand, then more power to you.

When the chicken is well soaked, spray a skillet with Pam, and cook it until it is white throughout, and there's no chance of you getting salmonella. Put the cooked chicken in an oven-safe container and top with the ranch mixture. Sprinkle the blue cheese on top, and throw it in the oven on 350 until it's warm throughout. Serve with Frito's... nomnomnom

Ms. Linda's Pretty Pink Parfait.

Goah, I love this stuff. Just thinking about it makes me want to run to the grocer. I got this recipe from my friend Rodney's mom. She serves it in her spa to all of her guests, and it's woooonderful!!!

Grocery List:
1.) Large Fat Free Cool Whip
2.) Large Fat Free Cottage Cheese
3.) Large Fat Free Vanilla Yogurt
4.) Sugar Free Strawberry Jell-O mix.

Start by draining and rinsing the cottage cheese. Put it in a big bowl, and mix in the cottage cheese and yogurt. Once that's blended, sprinkle on the Jell-O, and then stir it again.

I eat this for breakfast with walnuts and frozen raspberries on top... nomnomnom

Strawberry Surprise

I love some strawberries... I love them even more in January when they're in season, and you can smell them as soon as you walk into the grocer. They're not as good this time of year, but I'll still eat them on a regular basis... either plain, or with this little trick that I stole from B&A.

Grocery List:
1.) Strawberries
2.) Honey
3.) Coarse ground pepper... not the regular kind. It has to be coarse.

This might be the easiest thing I've ever "made". I use that word lightly, because all you do is wash the strawberries, and put them out with enough honey and pepper to dip in. You dip honey first, then pepper... and repeat as often as necessary... nomnomnom

p.s. The bowl of pink in the first photo is Ms. Linda's Pretty Pink Parfait. I'll save that recipe for tomorrow... so keep reading!!

Tai Turkey Burger and Sweet Potato Fries

My mother found this recipe a few years ago, and it has totally changed my life. These burgers are so good, it's hard for me to go back to the regular turkey burger. Luckily they're pretty easy, and all of the ingredients I keep on hand.

Grocery List:
1.) 1 lb or so of ground turkey
2.) Peanut butter
3.) Scallions
4.) Cilantro
5.) Bread crumbs
6.) Buns... I prefer sesame.
7.) 1 or 2 Sweet Potatoes
8.) Cumin, if you don't already have it...

Start by washing the potatoes. Cut off the ends, pierce them with a knife, and throw them in the microwave for about 6 minutes. Once they're done, slice them to the size you prefer you fries, spread them out on a cookie sheet, sprinkle them with salt, Lawry's, and cumin, then cook them in the oven at about 350 while you're making the burgers.

For the burgers, you're going to want to put a few spoonfuls of peanut butter in a microwave safe dish, and heat it for about 30 seconds, to a minute... or until it's good and melted. Add 4-6 cut up scallions and a few handfuls of minced cilantro to the bowl, then throw in about 1/2 a cup or so of bread crumbs. Add your meat, and mix well. You should be able to form 5 or 6 good sized burgers from this mixture.

When your burgers are ready to cook, spray a large skillet with non-stick cooking spray, and then put them in. Cook on med-high heat, and let it brown on one side before turning it over... otherwise, it's going to fall apart.

Once the burgers are done, take out the sweet potatoes, and you're ready to eat. I prefer them on a sesame bun with mayo, red onion, tomato, and lettuce... nomnomnom!!!

Brie Bake

Brie Bake is one of my favorite things to take to parties... or to just have on a Sunday afternoon. It's good, it's easy, and I haven't met anyone who doesn't love it. Here are two different brie bakes that I've made recently:

Grocery List:
1.) Brie round*
2.) Pillsbury Reduced Fat Crescent rolls (the kind you have to pop out of the roll, and cook)
3.) Chopped Walnuts
4.) Brown Sugar/Splenda
5.) 3 Granny Smith apples

The first thing that you need to do is remove all the nasty white stuff from the brie. This can be done with a knife, or a cheese cutter, or a combination of the two. Then, slice the brie in half so that you have two rounds.

Lightly salt your walnuts and put them in the toaster over. When they're done, mix them with the brown sugar/Splenda.

Roll out the crescent dough on a cookie sheet, and put one brie round in the middle. Spread the sugary nut mixture on the brie, then add the other round. Fold the dough over the brie until the whole thing is covered.

Bake according to crescent directions, and serve with sliced apples. (Side note: if you splash lemon or lime juice on top of the apples, they wont turn brown as quickly) You might want to make two of these and keep one just for yourself... nomnomnom

*Sometimes, you can get really lucky and find the brie with the white already removed. This brie is a lot creamier, and can be mixed with the sugary nuts before being put in the crescent rolls. If I do find this kind of brie, my bake will end up oblong, and not round.

Fiesta Fruit Salad

Seeing as Becky's recipe request motivated me to blog, I think that it's only fair that it appears as my second post. Without further ado, Fiesta Fruit Salad:

Grocery List:
1.) Fresh fruit: Pineapple (you can buy them without their skin, and already cored at Publix), Oranges, Mango, Blueberries, Kiwi and Strawberries.
(side note: you can use any, or all, of these fruits)
2.) Cilantro... nomnomnom
3.) Red Onion
4.) Honey

Cut the fresh fruit and put it in a large bowl. Add a handful or two of diced cilantro, and about half of a finely chopped red onion. Top the bowl with a good squirt of honey, then mix it, and put it in the fridge over night.

I love fruit of all kinds, but this is seriously the best fruit salad I've ever had in my life... nomnomnom

Angela's Scallop Sensation

I've been meaning to start this for a while. I had the idea a month or so ago, but never got around to sitting down and actually writing until now. This weekend has been a bit of an inspiration for my new cooking blog seeing as 1.) I went to see Julie and Julia and 2.) I ran into Becky, who asked for one of my recipes.

That being said, I wish to further elaborate on my cooking style. I guess it can be summed up in four words: Healthy, Easy, Appealing, and Delicious. Oh, and cheap. I use basic ingredients, and usually stay under 5 or so things per recipe. I believe that every kitchen should have salt/pepper (from here on out known as "s/p"), a jar of minced garlic, Enova oil, and the basic condiments (butter, mayo, etc.); I'm not going to tell you to buy these things, because you already have them. I should also let you know that I'm not one for measuring things out, so I apologize in advance for my over abundance of "dashes" or "sprinkles". I feel like that makes things easier, but if it bothers you, sorry, but this is my blog.

Enough of that boring stuff. The first meal I've decided to post is also my favorite to make: Angela's Scallop Sensation. Say it with me now, "nomnomnom." Truth be told, I didn't eat a scallop until I was 24 years old. I really don't know how I lived that long without them. Thanks to a dinner party at Angela's, scallops are now in my diet pretty regularly. So, here's how you make them:

Grocery List:
1.) 1 lb. scallops (on sale at Publix until Tues, 8/25, for $6.99/lb)
2.) 3 different colored bell peppers (green, red, yellow, or orange)
3.) Couscous (It's on the rice aisle. I buy "Near East Whole Grain" and use 1/2 the box, which they say is 2 servings, but it's really 4.)

In order to prep for this, all you have to do is cut the peppers, rinse/drain the scallops, and start the water/oil boiling for the couscous.

To cook the scallops, coat a large skillet with a little oil and a spoonful of garlic. Once that's warm on the stove, throw in the scallops and s/p them. Do not touch them, and let them cook for a few minutes on one side, then turn them over and s/p the other side. Scallops aren't something that should be constantly fondled. Just put them in the pan and let them cook.

Once they're about done, add the peppers, and saute until they're the crispness that you enjoy. This usually takes just a few minutes.

When your water is boiling, add the couscous and take it off the heat. Let it sit, covered, 5 min or until you're ready to eat. Then fluff it with a fork, and put it on a plate.

Top the couscous with the scallops/peppers, and you're ready to eat. nomnomnom...