This is a great salad to make when you just don't have time to think

about salad!  This takes 5 minutes to make, and is loaded with 

antioxidants & essential vitamins and oils that do our bodies GOOD!

(Not to mention I could LIVE off of avocados alone! Yumm!) 

 

For the top 10 health benefits of avocados, click on the link above!

 

This recipe serves 4.

 

3 large ripe Avocados

10 Cherry Tomatoes (cut in half)

1/2 Red Onion (thinly sliced)

2 Limes

1/2 cup (or more to taste) Olive Oil (good quality) 

Sea Salt & Pepper

 

Cube avocados and drop into large bowl.  Add tomatoes & onions.  

Squeeze lime juice on top & drizzle with olive oil.  Add salt & pepper

to taste & toss to coat.  I serve these up with some tortilla chips

for a little "deconstructed guacamole" feel!  ENJOY! 

 

RED PEPPER-CHEESE BREAD! 

 

2 1/2 cups grated Parmesan Cheese

1 Roasted Pepper

4 cloves Garlic

2 sticks Butter (room temperature)

2 tbs Basil (chopped)

2 loaves Crusty Bread (Sliced)

 

Pre-heat oven to 375 degrees.

 

This recipe serves 12-15 people.  You can cut it in half in you need less!

 

(Cheese mixture can be made up to a day ahead of time and refrigerated.  Or 

it can be frozen and defrosted when ready to use.)

 

In cuisinart, combine 1/2 stick butter, red pepper, garlic & basil.  Melt remaining 

(1 1/2 stick) butter in sauce pan on low heat.  Once melted, add mixture from

cuisinart & stir.  Slowly add parmesan, stirring constantly until all incorporated

& melted.  Allow mixture to cool & then refrigerate for at least 10 minutes so that

the paste is easily spreadable.  Lay bread slices evenly onto cookie sheets & spread

cheese mixture on top.  Bake in oven for 8 minutes.  Then broil in oven (watching

carefully!) for 1-2 minutes (until toasts are brown & bubbly).  ENJOY!

 

PIZZA-TIME!

I love making my own pizzas at home because it is something everyone can 

do together & have lots of fun.  This is perfect to do with your kids, (everyone

can make their own individual pizzas & decorate them using whatever toppings

they like!), or also perfect to do with your lover for VDAY!  I rolled my pizzas

out today in rustic heart shapes and sent out a little V-Day love! 

 

You probably know that tomato sauce has a powerful antioxidant in it (lycopene)

that fights off various types of cancers, right?  But did you know that you get

the best absorption from it when it is cooked & eaten with a little fat?? PERFECT! :)

 

I bought Trader Joe's Honey Wheat Pizza dough for $1.99… You can cut this

dough in half and make 2 good-sized pizzas OR you can cut them into 4 pieces

and make 4 individual pizzas… Pick up a pack of Shredded Mozzarella cheese

and whip up a little tomato sauce, and you have a meal for 4 for under $10.00!!

Not to mention this dough has no preservatives or additives in it… so you can

feel good about every bite!  

 

Some of us (me!) may like to opt out of Valentine's Day dinners on the town, where

you will be faced with pre-fixed menus, high prices, and long waits everywhere

you go.  This is a great Stay-In alternative because it is inexpensive, simple,

delicious and most of all FUN :)  You can play around with lots of different toppings…

some of my favorites are adding thinly sliced onions & crushed garlic, or slicing

cherry tomatoes in half so they roast on your pizza in the oven & topping with fresh

basil.  You can also make a white pizza without sauce by just drizzling the dough with

olive oil, spreading on some crushed garlic & topping with fresh Arugula… Yum!  Or

another favorite of mine is substituting tomato sauce with barbecue sauce & adding

sliced red onion, (free range) chicken, & cilantro! Mmmm!  Anything goes here, 

so let's get to it… HAPPY VALENTINE'S DAY! 

 

1 package Trader Joes Honey Wheat Dough (or any other dough you like!)

1 package Shredded Mozzarella Cheese

1 can Tomato Sauce

2 Garlic Cloves (crushed)

Olive Oil

Salt & Pepper

(and Whatever Other Pizza Toppings You Like!)

 

Pre-heat oven to 450 degrees.

 

Lightly oil a pizza stone (if you have one), if not, you can oil a cookie sheet.

Heat tomato sauce in small sauce pan on low heat.  Add crushed garlic, salt & pepper.  

Prepare pizza dough according to directions on package.  Except roll your

dough into hearts by loosely shaping them with your hands and rolling into the

heart shape.  It doesn't have to be perfect… (as you can see here with mine!).  Just

have fun with it!   You only need to slightly warm the sauce so

that the ingredients incorporate together. 

 

Pop the prepared pizza dough into 

oven and cook for 2 minutes to allow the crust to slightly pre-cook. 

 

Remove from oven and top with sauce, then cheese (then any other toppings

you are using).  

 

 

Pop back into oven for remainder of cooking time (about

7 more minutes).  Drizzle a little olive oil on top (& parsley

if you are like me!)  ENJOY!! 

 

Here are some other (non-VDay) pizzas for more fun ideas! :) 

 

This one I mixed BBQ Sauce with my Tomato Sauce & topped it with Red Onions, Cherry Tomatoes & Cilantro! 

...with tomatoes, cooked & then topped with Fresh Arugula! 

I came across this recipe for NEIMAN MARCUS'S OATMEAL CHOCOLATE-

CHIP COOKIE & I have been dying to test it out! 

(Now, as the story goes, this is an Urban Legend recipe)   

Click on the link above to get the whole (cool) story! 

So what better day to do 

so than VALENTINE'S DAY?!  I have posted the link to this recipe here.

I played around with it a little bit, mixing Dark Chocolate Chunks in with 

my Semi-Sweet Chocolate Chips & I substituted Raw Chocolate Cocoa

Powder in for the grated Hershey's bar (since I didn't have one at home).

I also used a little trick of mine, which is to keep the chips/chunks in the

freezer right up until the time you add them into the recipe.  This way they

don't melt up right away in the oven and you are left with gooey-melty

chocolate chunks/chips inside of your cookie when you bite into it! 

HAPPINESS! :)  I also add a sprinkle of sea salt on top of the cookie right

after it comes out of the oven for a little savory kick!  Woop!

 Anyway, they turned out brilliantly & I'm pretty obsessed with this recipe now.

FYI, I cut this recipe in half because it was a big recipe…and I have to tell you 

that I only baked off HALF of that!  That made 24 small-medium size cookies

& I didn't need anymore than that today.  Here's my little tip if you don't want

to bake off all of the cookies at once… roll them up into a piece of parchment

paper and either freeze the dough, or refrigerate it and bake the rest off the next

day or two.  Everyone prefers a warm chocolate chip cookie anyway, right?

Let me know what you think if you try them out!!!  

 

WELP!  Since we do have Valentine's Day right around the corner, I thought I would

whip up a recipe using one of the TOP 10 APHRODISIAC FOODS to get us 

in the mood!   Oh Yeah, HOT PEPPERS! 

 

I'm a girl who lovesssss spicy foods… I'm always munching on those jarred hot peppers

that make you sweat while you're eating them, but are so addicting you just can't help yourself!

Anyone else do that??  So I LOVE making this bread dip to have handy in the fridge to dunk into 

anytime :)  It is super-grubby but also wonderfully good for you too!  

Did you know that peppers have a component in them called CAPSAICIN, that increases 

the body's heat production and oxygen consumption for about 20 minutes after eating??? 

SWEET!  (Sounds like the perfect thing to eat on V-DAY!)  Woop-Woop! Not to mention 

they're bursting with Antioxidants that help reduce inflammation, fight cancer &

soooooo much more!

 

(For more on the amazing health benefits of peppers, click on the link above!) 

 

So..let's get fired up!!!  ;)

 

8 Serrano Peppers

1 American Eggplant (large purple variety)

1 Orange Bell Pepper (can also use red or yellow instead)

1 head of Garlic (whole)

plus 3 cloves of Garlic (thinly sliced)

Olive Oil (good quality)

Sea Salt or Kosher Salt & Pepper (to taste)

 

Pre-heat oven to 350 degrees.

 

Cut the top off of the whole head of garlic with a serrated knife, exposing the top..  Place into 

a piece of tin foil and drizzle the exposed top with olive oil & sprinkle with salt & pepper.

Close the foil around the garlic tightly and place in oven for 1 hour.

 

Meanwhile, line 2 cookie sheets with tin foil and coat generously with olive oil.

Peel the eggplant with a carrot peeler and slice into 1 inch rounds, then 

dice into about 1 inch cubes. Place on one cookie sheet and drizzle very generously

with olive oil, then sprinkle with salt & pepper and toss to coat evenly.

 

Place all of the peppers onto the other cookie sheet (whole), & drizzle generously with

olive oil, then sprinkle with salt & pepper and toss to coat evenly.

 

Place both cookie sheets into oven and roast for about 35-40 minutes, tossing the

eggplant once 1/2-way through & turning the peppers with tongs once 1/2-way

through.  (NOTE: Place them into oven with the already roasting garlic.

If you need room, just move the garlic onto the pepper sheet)

 

When garlic is done, remove from oven, open foil & allow to cool. When 

eggplant & peppers are done, remove the from oven and place eggplant

into a serving bowl. 

 

Add sliced raw garlic and toss thoroughly to blend

flavors. 

 

Cut the stem-ends of peppers off.  Press onto the peppers

with the dull side of a butter knife, pressing the seeds out of the open end.

(These peppers are very spicy & the seeds have most of the heat, 

so you want to remove most of them.)  Dice the peppers up and add them

to the bowl.  Take the whole head of roasted garlic and squeeze it from the 

bottom to allow the roasted garlic to press out of the top like butter.  Squeeze 

it into the bowl & toss everything to coat.  Add 1/2 cup of olive oil 

(or more depending on how you like it).  Toss everything around with a fork, 

mashing some of the eggplant, garlic and peppers so that everything is 

thoroughly incorporated.  Add any more oil, salt & pepper to taste.

Serve with a warm, crusty loaf of bread or toasted bruscetta.  ENJOY!!   

 

 

(For the Amazing health benefits of potatoes, click on link above!)

 

TORTILLA ESPANOLA 

 

 

 

 

WELP...this is pretty much my favorite food on earth!  GUACAMOLE!  I could eat this every day.  

But it's DEFINITELY perfect for game day snackin'!   And while we're at it,

we might as well make a batch of homemade PAN-TOASTED TORTILLA CHIPS!  You can buy

your chips if you want to, but it's super simple and SOOOOooooo much tastier to make your own!

So here is my recipe for some Superbowl Guacamole & Pan-Toasted Tortilla chips.... Let's get to it!  

 Yummm! 

 

SHANA'S GUACAMOLE 

 

4

Ripe Organic Avocados 

2 Small Organic Tomatoes (Or 1 Large one) (Diced) 

1/2 Red Onion (chopped) 

1 tbs Chopped Cilantro (Optional) 

1 Jalapeño Pepper (Diced & seeds removed) 

2 cloves garlic (minced) 

2 large Limes (juiced) 

1 tsp Tabasco (or your favorite hot or mild sauce) 

1 tsp Lemon Zest 

Sea Salt and Pepper (to taste) 

Freshly Grated Parmesan or Romano Cheese 

 

Cube the avocados and place them in a large bowl. Add the onion, cilantro, jalapeño pepper, garlic, lime juice, hot sauce, salt & pepper.  

Mix together all of the ingredients with the fork until well blended and smooth. (OR you can leave it chunkier if you prefer). 

Add diced tomatoes & lemon zest and mix in.  Cover & place in refrigerator for at least a 1/2 hour to allow all of the flavors to blend

 and the guacamole to chill. When ready to serve mix again & then grate 2 tbs of parmesan or romano cheese on top of guacamole.

 Serve with chips & ENJOY!

 

 

Pan Toasted Tortilla Chips

1 package Flour Tortillas

Vegetable oil

Sea salt

Arrange a basket or large plate next to the stove before you begin with a few paper towels lined on top. 

Stack Flour tortillas on a cutting board and cut into squares or triangles. Add enough oil to a large saute 

pan just to coat the bottom. Heat to medium. Carefully place tortilla pieces into pan one at a time 

using thongs. (oil is hot enough when tortilla sizzles lightly when put into pan). Turn tortilla pieces once 

they are light golden brown (about 1 minute each side depending on how hot oil is). I like to work with

5-8 tortilla pieces at a time). Once both sides are browned remove with thongs and place onto

paper-towel lined plate or basket to dry. 

Sprinkle with sea salt and serve with guacamole!

 

OK people… so here is a perfect cocktail for Sunday's Superbowl festivities :)  

Every time I make this stuff, people suck it down & there's nothing left! ;)  This sangria 

is best if you make it 2-3 days ahead and let all that fruit marinate up nicely in the alcohol. 

SO… it's Friday now!  Hop to it!  If you make this tonight, it will be absolute perfection by Sunday

& your guests will be loving it!  SALUD!

 

7 bottles light Pinot Noir

4 cups Silver Tequila

2 cups Triple Sec

2 cups Brandy

9 11 oz cans Mandarin Oranges (drained)

9 organic Red Apples (diced)

2 small Limes (Cut lengthwise into 6 slices each)

7 whole Cinnamon Sticks

1 large bottle of Sprite

This makes a lot of sangria for game day!  Mmmmm!. 

Place all fruit into very large punch bowl. Add cinnamon sticks and all liquid, except for Sprite, together in a very large punch bowl. Stir together, cover and refrigerate for at least 2 days. (3 days is optima l.) Stir sangria once or twice/day. On day you are serving it, add Sprite and stir. Serve over ice.  (…and careful when you're drinking it, it tastes great but will definitely creep up on ya!

 

This dip is perfect for game day.  It's super simple to make and always impresses! Serve it with table water crackers and a crusty loaf, and tabasco for drizzling on top...  Mmmm!

 

2 cans Lump Crab

2 cans sliced Water Chestnuts (Diced)

2 tbs Scallions (Diced)

2 cups Mayo

1 Lemon (Juiced)

2 tbs Tamari (Organic soy sauce)

1 tbs Tabasco

Sea Salt & Freshly Ground Pepper

2 tbs unseasoned Bread Crumbs

2 tbs grated Parmesan Cheese

1 tbs Butter (Chilled)

Mix first 7 ingredients in medium bowl. Season with salt & pepper. Pour mixture into a baking dish. You can use a ceramic baking dish like in picture above or a small pyrex pan. Sprinkle bread crumbs on top. Sprinkle cheese on top of bread crumbs. Dice cold butter pats and place evenly on top of cheese. (This allows it to brown nicely in oven.) Bake for 25 minutes then switch oven to Broil setting and broil for 1 minute, keeping a very close eye on it as it will burn quickly.   ENJOY!

 

These are 2 of my favorite things to roast because they are inexpensive, require very little work, and they are PACKED with fiber and nutrients that make your body smile from the inside-out!  Did you know carrots are ANTI-AGING?  They nourish the skin, improve vision, prevent tooth damage & so much more :)  And sweet potatoes are also ANTI-AGING so this is a Double-whammy duo that will keep you looking & feeling beautiful!  Sweet potatoes regulate blood sugar, and have tons of fiber, potassium & iron amongst many other brilliant benefits.  These 2 dishes can be made separately as a side dish to fish, chicken, steak or anything… but they also LOVE to hang out together!  Since they have the same oven temperature requirement and similar cooking time, (and taste so great together) I love to serve them side-by-side.  (although I recommend cooking them on separate pans to ensure one doesn't cook faster than the other…)

 

RUSTIC ROASTED CARROTS

 

Organic Whole Carrots (peeled)

Dried Rosemary

Olive Oil

Sea Salt (or Kosher Salt) & Pepper

 

Pre-heat oven to 400 degrees.

 

Cover a rimmed baking sheet with foil and drizzle generously with olive oil.  Cut the Carrots crosswise into 1 1/2- 2 inch pieces.  Try to keep the pieces uniform in size, cutting the thinner end of the carrot

into longer pieces and the thicker end into shorter pieces so they cook evenly. Place pieces onto foil-lined tray and drizzle generously with more olive oil.  Sprinkle with dried rosemary, salt & pepper to taste.  Toss to coat evenly. Bake for about 25 minutes until carrots start to slightly brown.  Toss them once in pan and then broil them for 1 minute to get a nice color and texture.  (keep your eye on them while you broil them or they will burn!)  Enjoy!

 

ROASTED SWEET POTATOES

 

Sweet Potatoes (1-2 potatoes per person)

Dried Rosemary

Cinnamon

Sea Salt (or Kosher Salt) & Pepper

 

Pre-Heat Oven to 400 degrees.

 

Coat a rimmed cookie sheet generously with olive oil.  Cut the potatoes crosswise into 1/2 inch round sections.  Then cut rounds in half and then in half again in the opposite direction (the way you would cut a pizza- forming mini triangles).  Spread onto pan and sprinkle with about a teaspoon of cinnamon.  Then sprinkle with rosemary, salt, & pepper to taste.  Toss around to evenly coat and then spread evenly across pan.  Cook for about 30 minutes, tossing once after about 20 minutes.  They are done when they have achieved a nice dark golden crisp to them.  Enjoy!