Posts Tagged ‘foodie’
I love creating new recipes and this one was born of necessity on a night that needed a quick dinner. I love the combination of lemon and dill, especially on seafood. You could easily change the ingredients to fit whatever you have on hand.
Ingredients:
1 lb. spaghetti noodles (or other pasta shape)
1 lb or so of precooked shrimp (defrost frozen)
1 cup of veggies, seasonal variety (I used peas but you could use tomatoes, asparagus, zucchini, or whatever is in season)
1 tbsp lemon juice
1 tsp dill
1-2 tbsp olive oil or butter
salt & pepper to taste
Directions:
1. Cook noodles according to package directions. Drain and add oil or butter; keep warm.
2. While cooking the noodles, prepare (warm/cook) veggies. Remove tails from shrimp and cut smaller if desired.
3. Combine noodles, veggies, shrimp, and remaining ingredients. Serve warm
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Tags: Adults, AZ, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, pasta, Peoria, Pets, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, spring, Sun City, Surprise, Tempe
Posted in Foodie Friday, Meal, Recipe, Uncategorized |
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Not everybody loves tuna casserole (in fact I’m the only one in my house that does), but who doesn’t love a quick easy dish that’s somewhat healthy? This is actually one of my kids’ favorite dishes and the great part is that it’s ingredients most people have on hand. It’s one of my go to dishes when I forget to plan dinner.
Ingredients:
1/2 lb (half a pkg usually) shaped noodles, shells or rotini work well
1 1/2 c veggies, we usually use peas
1 can tuna, drained
1 tbsp olive oil
1/2-1 tsp garlic powder (or 1 small clove pressed garlic)
salt and pepper to taste
parmesan cheese optional
Directions:
1. Cook pasta and veggies according to their directions.
2. Flake tuna with a fork and add to pasta. Add veggies and stir together.
3. Drizzle olive oil over the pasta mixture. Stir to coat lightly. Add a little more if you need to.
4. Mix in the spices to taste. Serve with parmesan cheese over the top if you prefer.
It’s a super easy peasy recipe that’s great for those nights you just don’t feel like making a big meal for the family.
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Tags: arizona, AZ, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, pasta, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, tuna, Wedding
Posted in Foodie Friday, Meal, Recipe, Uncategorized |
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Continuing from last week’s Mexican food them, here’s a simple recipe to make homemade Spanish rice. This goes great with enchiladas 
Ingredients:
1 c brown rice (not instant)
2-3/4 c hot water (or according to package instructions)
6-12 oz tomato sauce
1 small tomato diced (roma sized)
1/3 smaller yellow onion diced
1/2 green bell pepper seeded and diced (optional)
2 tbsp oil
1/4-1/2 tsp ground cumin
salt to taste
Directions:
1. Heat 1 tbsp oil in a sauce pan over medium-low heat. Add rice and stir to coat. Lightly toast rice.
2. Add water and cook until all water is absorbed and rice is fluffy. Stir often (or it will burn and stick to the pan).
3. In a separate pan, heat the remaining oil. Add onions and peppers and cook until onion is translucent and pepper is tender.
4. Add tomato sauce, cumin and salt to taste. Mix in tomato, onion, and pepper. Cook until heated through.
See, easy peezy and super yummy!
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Tags: Adults, arizona, AZ, boudoir, child, Children, enchiladas, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, rice, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Recipe, Side Dish, Uncategorized |
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I’ve pretty much lived in Arizona my whole life. Being from the Southwest, I really enjoy this side of the border Mexican food. I say that because real Mexican food is actually quite different from what we consider Mexican food. But what you can get here is very different from what you eat in other parts of the country-most are really tamed down and extremely Americanized. I mean do you really think Velveeta cheese and store bought precooked meat are authentic? Authentic Mexican food is really about fresh ingredients and food prepared with love (meaning a long time to cook ). My chicken enchilada recipe won’t take hours but for the most part it is made from fresher ingredients.
Ingredients:
10 burrito-sized tortillas (I do use store bought-the kind that are made daily if possible)
2 16 oz cans enchilada sauce (I prefer green, you can use red. and I’m guessing on the can size :O )
2 large boneless skinless chicken breasts (or 3 smaller ones)
1/4 c water or chicken broth/stock (broth/stock adds more flavor)
1/2 c finely chopped yellow onion (sweeter, you can use whatever you have)
1 clove pressed garlic
1 c shredded cheese (shred it yourself-it’s cheaper and tastes better, we use cheddar you can use your favorite but not Velveeta)
1 6 oz can of sliced black olives (optional)
sour cream
Directions:
1. Put chicken breasts and water/broth in a crockpot. Cook on low for 6-8 hours or on high for 2-4 (I usually throw them in frozen, even if it’s against the directions but it works for me). They are done when they fall apart as you try to take them out.
2. When chicken is done, preheat oven to 350*. Lightly grease a shallow baking dish-13×9 is a good size.
3. Using two forks (or your hands if you can take the heat) shred the chicken. Place in a bowl and mix in 1 can of enchilada sauce, onions, and garlic (and some olives if you like them).
4. One tortilla at a time, put a large spoonful of mixture spread down the middle longways. Don’t overdue it-it has to make enough for all of the tortillas.
5. Time to roll the tortillas! Fold both ends up about 1 inch. Bring one long side over the filling and tuck under the mixture. Roll it up the rest of the way.
6. Place them in one layer (can overlap some) in the baking dish. Pour the second can of enchilada sauce evenly over the rolled up tortillas. Sprinkle shredded cheese over the top.
7. Bake 15-20 minutes until they are turning golden and the cheese is all melted. Top with sour cream and olives if you want.
Serving suggestions: beans (black, pinto, or refried), guacamole, chips and salsa, Spanish rice-super easy to make (check for the recipe next week)
*you can definitely make your own tortillas and enchilada sauce but for the price and time saved I choose to buy these-just get the best tasting sauce and the freshest tortillas*
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Tags: Adults, arizona, AZ, chicken, child, Children, enchiladas, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Meal, Recipe, Uncategorized |
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We love all kinds of food in my family, but so many of our favorites can’t be eaten by my youngest the way it can be ordered at a restaurant. So we find ways to modify recipes at home that we love for him to eat. One of my husband’s absolute favorite foods is chicken parmesan-if we go to an Italian restaurant I can pretty much guarantee that’s what he’ll order. Here is my recipe and how I’ve modified his version:
Ingredients:
2 large or 3 smaller boneless skinless chicken breasts
1 c shredded mozzarella (can substitute other meltable cheeses)
-for the breading-
6 slices of bread (I save the heels and freeze them to make bread crumbs)
1/4-1/2 c oatmeal (optional)
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1/4-1/2 tsp salt
1/8-1/4 tsp black pepper
1/3 c grated or shredded parmesan cheese (more if you want it stronger)
-for the sauce-
1 14 oz can tomato sauce
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1 clove pressed garlic
Instructions:
1. Preheat oven to 425*. Put the bread, oatmeal (it creates a slightly crisper breading), and the spices in a food processor until it becomes a fine bread crumb mixture. Add the cheese and mix together.
2. I cut the chicken breasts in half through the long side so that I have 2 squarer pieces. You will need wax paper, plastic wrap, or parchment paper (what I used), a flat surface you won’t damage (I use a cutting board), and something heavy and not breakable like a rolling pin for the next step. Place one chicken piece at a time into the parchment paper or other material and fold over to cover both sides of the chicken piece. Pound the chicken piece until it is about 1/2″ thick.
3. Moisten the chicken pieces one at a time (you can use egg, milk, or water like I did) and coat both sides in bread crumb mixture. Place in a shallow baking dish and bake 8-10 minutes or until they look slightly browned.
4. Mix the spices and garlic into the tomato sauce. Spoon over the chicken pieces. Sprinkle the mozzarella evenly over the sauce. Bake another 5 minutes or until cheese is golden brown.
To make this dairy and egg free:
After creating the bread crumb mixture, I used water to moisten the chicken piece and I breaded his piece before adding the parmesan cheese. I also left off the mozzarella cheese.
Ok you are right, that’s not mozzarella cheese. I was almost finished making it when I realized that I didn’t have any so I substituted cheddar-not quite the same but it worked.
Delicious with steamed broccoli!
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Tags: Adults, arizona, AZ, boudoir, chicken, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Meal, Recipe, Uncategorized |
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