Suzie Foods

Savory Ribs Low and Slooooow

2011-06-15T17:06:00.000-07:00

Psst. I have a secret.

Ready?

I'm not really crazy about BBQ sauce. Wait, wait, wait. I didn't say I hate it. I just don't love it.

But I love ribs. I love gnawing on any kind of bones, but if you give me ribs, I'm in hog heaven. And a few weeks ago, H and I splurged on a dinner and we had the most delicious savory pork ribs. I'd never had them like that. So I decided to try and make them on my own. Here's what I did:

1. Preheat the oven to 250 degrees.

2. Slice your ribs. Like in the picture below:

3. Put your ribs in a pyrex baking dish and salt and pepper them.

4. Then in a bowl, mince up 3 garlic cloves, 1/4 cup of Olive Oil, a handful of Italian breadcrumbs, and a tablespoon of chopped fresh Rosemary.

5. Mix well.

6. Rub your ribs with the mixture.

7. Cover the baking dish with aluminum foil. Put it in the oven for 2 1/2 hours.

8. After the 2 1/2 hours, raise the oven temp to 375 degrees. Uncover the ribs and cook for another 25 minutes.

This will make them brown and delicious, yet the meat will still fall off the bones.

They're so good, two of us ate that whole platter. So, the next time you're craving ribs, skip the BBQ sauce and try these savory delicacies.

I dare you. ;)

Suzie

The Indoor Burger

2011-02-15T17:21:00.000-08:00

NOTE: The following was taken from actual emails.

Dear Suzie Foods,

How do you cook a burger inside?

From,
Mrs. Z
___________________________________________________________

Dear Mrs. Z,

Preheat your oven to 350 degrees. Heat a metal handled skillet over medium high on your stovetop. (No plastic or rubber 'cause it's going in the oven.) Spray some oil spray in the pan. Not a lot, just enough so your patty doesn't stick. Turn on your fans. When the pan is super hot, put your patty in it. Brown it on one side. Probably 4 or 5 minutes. Flip the burger over. Add any toppings like mushrooms, onions or tomatoes. Stick the pan in the oven. Finish cooking the burger for about five minutes. More for a bigger burger, less for a little one.

USE AN OVEN MITT to remove pan. Put the burger on a plate. Let it sit for three to five minutes. Then eat the bugger!

Let me know how it turns out!

From,
Suzie Foods
________________________________________________________________

Holy crap. You are a goddess.
________________________________________________________________

Taste it before you proclaim me a goddess. ;)
________________________________________________________________

Dear Suzie Foods,

Burgers were delicious! Mmm Mmm Mmmmm!

Thank you for saving my dinner. Silly snow covered grill. Xoxo
________________________________________________________________

Below are some pictures from when I made my own Indoor Burger.

I'm glad I could help Mrs. Z get her burger fix without having to defrost the grill. So how do you cook your burgers?

Suzie

Roasted Tomato Soup

2011-01-29T11:39:00.001-08:00

Add a grilled cheese sandwich to this menu and you could reach euphoria.

1. Preheat oven to 400 degrees. Slice onions. Smash garlic cloves. Halve tomatoes. Salt and pepper them.

2. Roast for 20 minutes.

3. When veggies are soft, transfer them to a stock pot.

4. Over medium heat on the stove top, add enough broth (You can use vegetable or chicken. Whatever you've got.) to cover the veggies.

5. Simmer for another 15 minutes.

6. Add parsley or basil.

7. Use an immersion blender to blend the soup. If it's too thick, add more broth.

8. For a creamy touch, add some goat cheese. Blend again.

Enjoy!

Soup goes a long way to warming up cold winter days. What's your favorite soup?

Suzie

Creamy Artichoke, Potato and Spinach Soup

2011-01-19T13:38:00.001-08:00

When we were in college, my brother would invite me over to his apartment to eat. Eager to escape dorm food, I'd go to his place for what he called a "Garbage Plate." It usually consisted of whatever was in the refrigerator. Perhaps some tator tots with a side of mac and cheese along with hot dogs and, of course, a beer.

After days of recipe testing for a huge cooking party I'm doing this weekend, my refrigerator is stocked with great ingredients. So I came up with my own sort of "Garbage Soup." Except unlike its Garbage-y name, it's delicious. Here's what I did:

1. Chop one bunch green onions.

2. Heat a heavy bottomed stock pot. When hot, add two tablespoons (about two laps around the base of the pot) of olive oil.

3. When the olive oil is hot, add the chopped green onions.

4. Peel and thinly slice one potato and add it to the pot.

5. Chop two cloves garlic and toss them in.

6. Add one 12 oz bag thawed frozen artichoke hearts. (I used a couple artichoke hearts for another recipe so 10 oz is fine. Remember, it's "Garbage Soup" - use what you've got.)

7. I had a handful of fresh spinach so I threw it in. You can too!

8. When the potatoes soften, cover the vegetables with vegetable or chicken broth. Bring the ingredients to a boil then cover and let them simmer for about 20 minutes.

9. I happened to have about an ounce of goat cheese. So when the vegetables were cooked, I plopped it in.

10. Use an immersion blender to puree the soup.

11. Enjoy!

What crazy "Garbage Plates" have you discovered out of leftovers?

Suzie

Mama's Tostones (Plantains)

2010-12-26T08:47:00.000-08:00

The holidays conjure up all sorts of memories of family meals. I write a lot about my Granny's recipes. But today, my mom and I had the pleasure of making one of her mother's specialties, Mama's Tostones.

Mama was from the Dominican Republic, so in addition to Granny's amazing Italian food, I had the luxury of experiencing "Island Food" as I grew up.

Many of you have probably enjoyed traditional Fried Plantains, which are sweet. Tostones are a salty version of plantains. Plantains are high in Fiber, Potassium and Vitamin A and C. And they're delicious. To make Tostones:

1. Slice into the skin without hitting the meat with your knife. Slice it lengthwise in a few spots so you can peel the skin off.

2. Cut the plantains into 1 inch chunks.

3. Heat Canola oil in a frying pan.

4. Lightly brown both sides of the plantain chunks.

5. Put the browned chunks on a paper bag. (I know that sounds weird. Just go with it.)

6. When the plantains cool, put another paper bag over the pieces and press down hard on each slice until it's as flat as you can make it.

NOTE: It's important to use paper bags because paper towels shred.

7. Put the flattened Tostones back in the frying pan. Brown them again.

8. Place the Tostones on a plate covered with a paper towel (so the oil drains). Salt them immediately.
NOTE: By salting immediately, the salt sticks to the oil on the plantains.

9. Enjoy the Tostones by themselves or dip them in guacamole for an extra treat!

What family foods do you love?

Suzie

Pan Roasted Rib Eye Steak with Onions and Mushrooms

2010-12-01T20:16:00.000-08:00

Have I mentioned how important it is to stock up when meat is on sale? I just bought a delicious bone-in ribeye steak for $5.68. Its normal price is about $16. So by simply keeping an eye on your store's weekly sales, you can save a bundle.

Anyway, let's get to the meat. Ribeye steaks are fatty. Now, don't freak out and bail on the blog. Fat = Flavor! And one ribeye, when it happens to be on sale, is not going to kill you. In fact, it will delight you. And even more delightful, it only takes a few minutes to make. I like mine with mushrooms and onions. If that sounds good to you, pan roast yourself a ribeye steak with onions and mushrooms like this:

1. Slice up an onion and an equal amount if mushrooms.

2. Heat a metal handled frying pan on your stove on medium high. Preheat your oven to 350 degrees.

3. Pour enough olive oil in the pan to cover the bottom. (Probably about two circles around the pan.)

4. When the oil is hot, add your mushrooms and onions. Lightly brown them. (About five minutes.) Add salt and pepper.

5. Remove them from the pan and set aside.

6. Next salt and pepper your steak. Then add it to the pan. Sear one side. It should take about four minutes.

7. When the downside is gorgeously browned, flip it over. If you have rosemary or another favorite woody herb, sprinkle some on top.

8. Pour the mushrooms and onions over the steak and put the pan in the oven for about five minutes for medium.

9. Remove the steak from the oven. BE CAREFUL. THE METAL HANDLE WILL BE BLAZING HOT. USE OVEN MITTS!

10. Plate the food. Let the steak rest for five minutes before cutting into it.

Enjoy!

This is my favorite steak because it's flavorful and I get to gnaw on the bone. What's your favorite kind of steak? Why?

Suzie

Holla! Peno Mac and Cheese

2010-11-16T20:15:00.000-08:00

Why settle for boring mac and cheese when you can kick it up with some jalapenos? That's right, add a little zing to an old fave like this:

1. Boil water on the stove. Add noodles and cook per the package directions. I'm a big fan of mini shells because they cradle gobs of cheesy goodness. But any noodle will work.

2. Drain the pasta. Put in it a bowl.

3. Add shredded cheddar cheese to the bowl. Use about three cups for a pound of mac and cheese. Set one cup of cheese aside for topping.

4. Chop a jalapeno or two and add them to the bowl.

5. Squirt about three tablespoons of brown mustard into the mix. (Yes, it sounds weird, but trust me, the mustard adds a great zing to the mac.)

6. Pour heavy cream over the noodles until they're pretty well saturated. (About a pint.)

7. Mix it all up.

8. Put the mac and cheese mixture in a greased baking dish.

9. Sprinkle the remaining cheddar over the top.

10. Bake at 425 for 25 minutes or until the top is golden brown.

How easy is that? And just wait until you taste how delicious it is. You're going to want it eat all the time. (But you probably shouldn't. Just sayin'.)

Suzie

Beef and Lentil Soup

2010-11-14T11:46:00.000-08:00

I'm kookoo for soup! Lately, I've been making big batches and then freezing them in one serving containers. That way, I can take them to work with me and eat the soup for lunch. It saves me money and also gves me peace of mind because I know exactly what's in the food I'm eating.

This week I indulged in lots of delicious Beef and Lentil soup. It's easy to cook and super filling. Make it like this:

1. Buy a package of stew meat. Then cut the meat into smaller pieces. You could make this a seriously chunky soup if you'd like but I prefer smaller bites of meat on this one.

2. Salt and pepper the beef.

3. Heat a big pot on the stove over medium high heat. Add about two tablespoons of olive oil. (That's about twice around the pot.)

4. When the oil is hot, brown the meat.

5. After it's brown on all sides, put the meat on a plate and set it aside.

6. Add a little more oil to the pot. Add diced carrots, celery and onion.

7. After about 6 or 7 minutes, when the veggies are semi-soft, add a couple cloves of chopped garlic. Make sure the garlic doesn't brown. Brown garlic tastes BAD.

8. Put the meat back in the pot. Add a can of diced tomatoes. (You can use a 15oz or 28oz. Depends on your love for tomatoes.)

9. Add a box of beef broth and some fresh thyme. Stir.

10. Let the soup simmer over medium heat, covered, for an hour.

11. Add lentils. About a cup will do.

12. Cover the pot and let the soup cook another hour or until lentils are soft.

And that's it! It's as delicious as it looks and the meat will fall apart in your mouth. Enjoy!

What other soups would you like to learn how to make?

Suzie

Suzie's Spicy Chicken Soup

2010-11-11T20:45:00.001-08:00

Eddie, the cook at a restaurant I used to work at, made the most delicious spicy chicken soup. I'm talkin' make your nose run from the jalapenos spicy. So warm it could chase the chill out of any winter day.

I've been craving it lately, so I created my own less spicy version. After all, I wanted normal people to be able to enjoy it too. So here's my version of Spicy Chicken Soup:

1. Chop onions, celery and carrots into chunks that are about equal in size. You can go big or small - whatever you like.

2. Heat a large pot over medium high heat on the stove top.

3. Cover the hot pot's bottom with olive oil. (About two tablespoons or two spins around the pot.)

4. When it's hot, drop the veggies in. Let them soften about 7 minutes. If they start to brown, turn the heat down.

5. Meanwhile, peel and chop three garlic cloves and a jalapeno. Chop more if you're feeling extra spicy.

6. Add them to the pot. Let them soften just about two minutes. Not too long. You don't want your garlic to brown. Stir.

7. Add salt and pepper.

8. Next, add a skinned (Eat the delicious skin first!) cooked chicken to the pot. You can buy one already cooked at the supermarket or roast one yourself.

9. Fill the pot with enough water to cover the chicken. Stir.

10. Cover the pot and let it simmer for about an hour.

11. With tongs, scrape the chicken from the bones. Then discard the bones.

12. Taste the broth. If it's not chicken-y enough for you, add a bullion cube.

13. Keep simmering until the chicken becomes shredded and chunky.

14. Chop lots of fresh parsley. Add it to the soup.

If you want to kick up the spice, add more jalapeno and of course, salt and pepper to taste.

Enjoy this spicy twist on a classic! So...what soup do you crave?

Suzie

Pasta with Asparagus and Cherry Tomatoes

2009-09-08T07:31:00.000-07:00

Pasta doesn't have to be a heavy meal. There are lots of quick easy ways to make yummy light pasta dishes. Like this:

1. Boil water and add salt. Cook pasta according to the directions on the package. Use a whole grain pasta and enjoy less carbs, some protein and whole grains that are good for your heart.

2. Add olive oil to a pan and heat over medium high on the stove.

3. Snap woody ends off asparagus and discard them. Cuts stalks into bite sized pieces. Drop them in the pan.

4. Chop a garlic clove and halve a bunch of cherry tomatoes.

5. After about three minutes, drop the garlic and cherry tomatoes in the pan. Add salt and pepper.

6. Meanwhile, drain the pasta. But reserve about a cup of pasta water.

7. Add about a half cup of pasta water to the veggie pan, along with the pasta. Mix it up. Add some grated Parmesan cheese and cracked fresh pepper.

8. Enjoy!

You can use any combination of veggies in pasta. What are some of your favorites?

Suzie

Granny's Standing Rib Roast

2009-08-27T13:14:00.000-07:00

“Hi Granny, it’s me, Suzanne. Happy Easter!”

“Oh, hiya Suzanne. Happy Easter to you too. How are you doing?”

“I’m doing well. How’s your day?”

“It’s good so far. Rosemary’s coming to pick me up soon.”

“That sounds like fun. I’m making dinner for the roommates today.”

“Oh yeah? What are you making?”

“Well, I bought a rib roast. But I don’t know what to do with it. Can you tell me how to cook it?”

“Hm. Well, I don’t know.”

“What do you mean, ‘you don’t know’?”

We giggled.

“Well let’s see, is it bone in or bone out?”

“Bone in.”

“Okay. First slice up some garlic cloves. And get some parsley. Do you have parsley?”

“Yep.”

“Good. Then take a long, sharp knife and make a bunch of slits in the roast. Then stuff garlic and parsley down each slit. Get it in there as far as you can.”

“All right. Then what?”

“Then rub the outside with olive oil and season it with salt and pepper all over. Put it in a baking dish, fat side up, insert a meat thermometer and cook it at 350 until the temp reads 130 degrees. Then take it out and let it sit for about 10 or 15 minutes before you carve it.”

“That’s it?”

“Yep. That’s it. Call me if you have any more questions.”

“I will. Thank you. I love you.”

“I love you too. Bye bye.”

Spaghetti and Meatballs Night at Sonny McLeans

2009-08-25T12:32:00.000-07:00

In Boston, Wednesday night used to be Prince Spaghetti Night. Now, at Santa Monica's famous Boston Irish pub, Sonny McLeans, Wednesday night is Spaghetti and Meatballs Night. Homemade, by Suzie Foods.

Italian food at an Irish pub? You might think it's crazy, but the customers are loving it.

"I've been looking all over LA for good gravy and meatballs. Yours are excellent," says Wayne Morse, whose Sicilian grandmother made Sunday gravy weekly throughout his childhood. "I know gravy."

But you don't have to be Italian to enjoy great meatballs.

"These are awesome!" Says Sunny, (pictured left) a regular at Sonny's. She came in with her roommates to have a family style dinner. They bought a bottle of red wine and enjoyed a home cooked meal and a night out.

So come on in on Wednesday nights and see what's cooking at Sonny's. Enjoy the fun. And the food.

Suzie

Mixed Greens with Pork

2009-08-18T14:22:00.000-07:00

Wondering what to do with boring leftover pork chops? I love adding pork to salads. Just:

1. Slice up the remaining pork (whether it's a chop or tenderloin).

2. Add it to a bowl of:

Mixed greens
Fresh herbs (I had basil and parsley in the garden, so I tossed them in)
Fruit (I used grapes, but anything sweet like an apple will work)
Blue cheese crumbles

3. Make dressing:

Put one tablespoon red wine or balsamic vinegar in a bowl
Add two teaspoons dijon mustard
Add salt and pepper
Toss in Italian seasoning or fresh herbs (if you have them)
Mince one clove of garlic
Whisk in two tablespoons olive oil
Adjust to your taste

Toss all your indredients and put a delicious spin on leftover pork!

Suzie

Pan Roasted Pork Chop and Veggies

2009-08-13T14:42:00.000-07:00

Want a simple way to make juicy, delicious pork chops every time? Here's how:

1. Preheat your oven to 350 degrees.

2. Salt and pepper one thick cut, bone in pork chop.

NOTE: Always buy thick cut pork chops. Thin chops dry out in seconds.

3. Break woody ends off asparugus. Wipe any dirt off baby portabello mushrooms. Salt and pepper them.

4. Heat a metal handled frying pan over medium high heat on the stovetop. Coat the bottom of the pan with olive oil.

5. When the oil smokes, drop the chop in the pan.

6. When the bottom of the chop is brown, flip it and turn the heat off.

7. Add the veggies in the pan.

8. Put the pan in the oven.

9. Roast pork chop and veggies for about 8 minutes.

10. Pull them out. Put the food on a plate. Let the pork chop sit for five minutes. This gives the juices time to redistribute and ensures a moist chop.

11. Enjoy!

Suzie

Cheesy Creamy Bad For You Potatoes

2009-08-10T17:49:00.001-07:00

WARNING! THIS RECIPE IS NOT HEALTHY!

When my friend Rob came over for dinner the other night and it was sort of last minute and I did not want to go to grocery store. So I pulled a pork tenderloin from the freezer, grabbed a bag of frozen peas and then went back to the fridge.

Two lonely potatoes sat on a shelf.

"Mashed potatoes?" I thought. "No, I always feed Rob mashed potatoes. What about baked potatoes?"

My own voice moaned, "Boring," back at me.

After further investigation, I found a container of cream my friend had intended to whip to top a dessert. Alas, the dessert was demolished before she could top it. Bad for her, but lucky for me and Rob. Because when I came across some Jack cheese, an idea was born:

1. Butter a small baking dish.

2. Perheat the oven to 400 degrees.

3. Slice the potaoes super thin with a mandelin.

4. Slice an onion the same way.

5. Chop two cloves of garlic.

6. Throw it all in a bowl.

7. Sprinkle with salt and pepper.

8. Toss in a handfull of grated cheese. (I had Jack but any cheese will do. Cheese is cheese.)

9. Poor in half a pint of cream.

10. Add some chopped parsley.

11. Mix it all up.

12. Pour the decadent creation in the buttered baking dish.

13. Top with more cheese.

14. Bake at 400 degrees for 35 - 40 minutes.

15. Enjoy. Then head to the gym!

What's your favorite way to eat potatoes?

Suzie

Southwestern Corn Salad

2009-07-30T13:01:00.000-07:00

Looking for a new twist on tired summer salads? Here it is! The great part about this recipe is that you can use all organic ingredients without breaking your budget. First:

1. Put two tablespoons of organic olive oil in a giant pan over medium heat on the stove top.

2. Chop and add the following to the pan:

One organic red bell pepper
One organic orange bell pepper
A bunch of scallions
Three garlic cloves

NOTE: Let's just take a moment here and think about how many brightly colored cancer fighting veggies are in this dish. The brighter your veggie, the more cancer fighting power it has. And garlic is like the superfood of all cancer fighting veggies. It boosts your immune system, is a powerful antioxidant and helps maintain low cholesterol.

3. Cook about five minutes, until the veggies soften a bit. Then add the following:

Two bags organic corn kernels (If you have fresh corn, cut it off the cob and toss it in!)
Two quartered and squeezed limes
One can rinsed organic black beans

4. Warm up your corn salad (to taste) with southwestern spices, such as:

Cumin
Cayenne pepper
Paprika

5. Take your salad off the heat, put it in a room temperature dish and let it cool. Toss in some chopped cilantro just before serving and enjoy!

What are some of your favorite summertime salads?

Suzie

Mini Veggie Sandwiches

2009-07-27T05:00:00.000-07:00

Whenever I cook for parties I'm super conscious about creating enough treats for vegetarians. A couple weeks ago, I made sliders (or mini beef burgers) for a BBQ, so I decided to make a veggie version too.

To delight your vegetarian friends with a yummy appetizer, do this:

1. Slice two zucchinis crosswise into half inch thick pieces.

2. Cut the same amount of tomato slices or roasted red peppers. Either one will work.

3. Slice the same amount of cucumber slices.

4. Make a garlicky bean spread. Or use store bought hummus.

5. Salt, pepper and douse your zucchini with olive oil. Then grill it at medium high heat until you get nice grill marks. Maybe two or three minutes a side.

5. Slice up a baguette.

6. Spread bean spread on the baguettes.

7. Stuff zucchini, cucumbers and tomatoes or red peppers in between the bread and spread.

Enjoy mini veggie sandwiches!

Suzie

Bean Dip

2009-07-24T12:25:00.000-07:00

Bean dips are fantastic appetizers. They're full of protein and fiber yet because they're dips, they feel decadent. Put out some pita slices or sliced veggies like cucumbers and carrots and dig in!

Here's how to make it:

1. In a mini food processor, combine:

One can drained organic garbanzo beans
One clove garlic
One half lemon squeezed
A quarter cup of olive oil (add more if hummus is too thick)
A tablespoon tahini paste
Paprika, salt and pepper

Voila! You've got a delicious bean dip!

The great part about this recipe is that you can mess around with it. For a creamier texture, use canellini beans. If you'd rather go woodsy than warm, sprinkle in Italian seasoning instead of paprika. Or if you have fresh rosemary, use that instead.

The bean is your base. You can flavor it however you want. What would you add to your bean spread blend?

Suzie

Awesome Artichoke Salad

2009-07-16T11:38:00.000-07:00

Looking for a special summer salad? Here it is. Perfect for a BBQ crowd, lunch or dinner - it's cheap and easy to make.

1. Boil a pot of salted water.

2. Cut ends off a half pound of string beans.

3. Blanch string beans until they become bright green. No more than three minutes. Pull them out of the water immediately and drop them in an ice bath to stop the cooking.

4. Once cooled, pat the string beans dry and put them in a bowl.

5. Add three cans organic artichoke hearts.

6. Add sundried tomatoes (packed in oil) to bowl.

To make dressing, in a blender, combine:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove
a bunch of basil leaves
salt
pepper

7. Pour dressing over artichokes, beans and sundried tomatoes. Then mix it all up.

Not only is it delicious, it's gorgeous! Enjoy!

Suzie

Nachos Supreme

2009-07-13T15:47:00.000-07:00

If you're going to make nachos, you might as well do them right. They may not be the healthiest treat, but they are a treat!

This great appetizer is party perfect, although making the chips is very time consuming. But it's totally worth it. Here's how to make delicious nachos:

1. Buy pre-made corn tortillas and cut them into quarters.

2. Heat about an inch of canola oil in a deep frying pan over medium high heat.

3. Drop the tortilla quarters in the oil. Once they are golden, lay them on paper towels.

4. Salt them immediately so the salt sticks to the oil.
5. Break out a large baking sheet, spread your chips on them and add your favorite toppings. Mine include:

Tomatoes
Black beans
Green Onions
Jalapenos
Cheddar Cheese

6. Pop the tray in the oven for about 5-8 minutes at 425 degrees.

7. When the cheese is melted, take the tray out and drizzle with sour cream.

What are some of your favorite appetizers?

Suzie

Grilled Salmon

2009-07-07T13:27:00.000-07:00

Nothing says summer like grilling up fish. But before I tell you how incredibly simple it is to make, I need to tell you why it's important to eat.

Salmon is low in calories and saturated fat, yet high in protein, and omega-3 essential fatty acids. As the name implies, essential fatty acids are essential for human health, but because they cannot be made by the body, they must be obtained from foods.

In addition to being an excellent source of omega-3s, salmon is an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6. Which are all good for heart health and brain function. And if you eat salmon with those tiny bones in it, it's a great source of calcium too.

So now that you know why it's good for you, here's a simple way to make it:

1. Heat grill to high.

2. Coat salmon filets in olive oil.

3. Sprinkle fish with salt and pepper. (I believe fish should taste like fish. You don't need fancy marinades or rubs ot make a great piece of grilled fish.)

4. Grill skin side down for 5 - 8 minutes. When you slide a spatula under it and the skin peels off you know it's ready to flip.

5. Flip it and cook the other side for another 5 to 8 minutes.

6. Pull it off the grill. Let it sit for 2 or 3 minutes, serve with mixed greens and enjoy!

How easy is that?

Suzie

No Ordinary Eggs

2009-06-29T13:43:00.001-07:00

The best part of summer is the garden. At least for me, it is. I love to experiment with whatever's bountiful and come up with new combinations.

Right now, basil is booming. So the last time I made eggs, I yummied them up. Here's how to make No Ordinary Eggs:

1. Beat two eggs in a bowl with a dash a of milk, salt and pepper.

2. Drop a slice of butter in a small pan.

3. Sprinkle sundried tomatoes in the pan.

4. After the tomatoes are well heated, add the eggs to the pan.

5. Scramble up the eggs. Then rip up some basil leaves and add them to the eggs.

6. Sprinkle Parmesan cheese on top.

Enjoy delicious basily garden goodness for breakfast!

Suzie

Roasted Turkey Salad With Fresh Herbs

2009-06-26T12:00:00.000-07:00

Wondering what to do with your leftover turkey? Here's what I did:

1. Slice up a couple tomatoes and the leftover roasted onions.

2. Cut leftover turkey breast into chunks.

3. Add mixed greens to a bowl.

4. Since the garden is popping up sweet yummies everywhere, I picked some fresh basil and parsley and added to the mix. If you have the herbs, use them. They give salads the freshest kick!

5. Sprinkle with crumbled blue cheese.

6. Make dressing:

Put one tablespoon balsamic vinegar in a bowl
Add two teaspoons dijon mustard
Add salt and pepper
Toss in Italian seasoning or fresh herbs (if you have them)
Mince one clove of garlic
Whisk in two tablespoons olive oil
Adjust to your taste

NOTE: Making your own dressing has a couple benefits. Number one, it's cheaper than buying bottled dressing. Number two, you know what's in it. Have you ever read the label on salad dressing? Lots of partially hydrogenated high fructose-y stuff. Not what you want to put in your body.

7. Sprinkle the dressing on your salad, toss and enjoy!

Suzie

PS - For other great ideas on how to Stretch Your Food Dollar head over to the Krazy Kitchen for Stretch Your Food Dollar Wednesdays.

Pan Roasted Turkey Breast

2009-06-24T10:15:00.000-07:00

Let's talk turkey. It's not just for Thanksgiving anymore. And you know why? Because it's a SuperFood.

Turkey breast is one of, if not the leanest, meat protein sources on the planet. It offers a rich array of nutrients, particularly niacin, selenium, vitamins B6 and B12, and zinc. These nutrients are heart-healthy and are also valuable in helping to lower the risk for cancer.

Plus it's SuperCheap. I purchased a 2 lb split turkey breast for $3.14. Then I pan roasted it, ate some, and will enjoy more in a salad today. And more leftover with some veggies tomorrow. I will get three meals in one $3 turkey breast. Pretty cool, huh?

Here's how to cook a delicious, juicy turkey breast:

1. Preheat the oven to 350 degrees.

2. Place a metal handled frying pan over medium high heat on the stove. Coat the bottom of the pan with olive oil.

3. Salt and pepper the turkey breast.

4. When the oil smokes, place the turkey breast, skin side down, in the pan. Brown it.

5. After it's nicely browned, turn off the heat. Add some cut veggies to the pan. Whatever you have will work. I used onions, mushrooms and carrots.6. Toss in a woody herb like rosemary or thyme.

7. Insert a meat thermometer into the breast - away from the bone. Put pan in the oven for approximately 45 minutes. When it reads 170 degrees, pull the breast out. Put it on a plate and let it stand for 10 minutes. (It will continue to cook and the juices will redistribute.)

8. Slide a knife between the bone and the meat and remove meat from the bone. Then slice meat into thick slices crosswise.
9. Enjoy!

Do you already incorporate turkey into your diet? If so, how do you prepare this SuperFood?

Suzie

Panini

2009-05-27T17:14:00.000-07:00

Panini. A fancy word for grilled cheese. And there's nothing better than grilled cheese. And you can make it with anything. All you need is bread, cheese and some goodies to go inside. For example, the other day, after rummaging through my fridge, I came up with the following panini:

1. I drizzled olive oil on a grill pan.

2. I laid out two pieces of bread and put two slices of provolone cheese on each of them.

3. On one side, I added:

A couple slices of turkey
Artichoke hearts
Sliced red onion

4. I topped that with the other slice of bread and the cheese, pressed down hard on it and then put it on the grill pan.

5. I plopped a heavy pan on top. You can use a brick covered in foil or anything that will smoosh your sammy.

6. Then I flipped it.

When it was done, it was ooey gooey cheesy delicious inside.

The choices are endless. But what would you stuff inside your dream panini?

Suzie

Grilled Shrimp

2009-05-25T11:54:00.000-07:00

It's grilling season! Time to fire up the fun and enjoy the summer sizzle. Instead of going with the same old burgers and dogs, put a twist on a boring old BBQ and grill some delicious shrimp. Whether you serve them up as an appetizer or a main course, your guests will be impressed. Just:

1. Peel and de-vein a pound of shrimp.

NOTE: You can also grill your shrimp in the shells and serve them peel and eat style. The shells definitely rev up the shrimpy flavor, but the peeling can be messy. It's up to you.

2. Chop four garlic cloves and put the garlic in a bowl.

3. Add olive oil and red pepper flakes to the bowl.

4. Pat your shrimp dry with paper towels. Salt and pepper them.

5. Chop parsley or cilantro (whichever you have fresh) and add it to the mix.

6. Pour marinade over shrimp.

7. Marinate for at least a half an hour.

8. Start grill. When you have a high heat, put shrimp on grill.

9. Once they turn pink and curl up, flip them. Should only be about 2 or three minutes.

10. Cook on other side until pink and firm.

11. Remove from grill and enjoy!

So, what's your favorite summertime food to grill?

Suzie

Joey's Favorite Salsa

2009-05-20T08:45:00.000-07:00

Looking for a dip with a twist? A chunky salsa with a kick? Try Joey's Favorite Salsa. It's soooo easy, delicious and good for you too.

1. Rinse one can of black beans and dump them in a bowl.

2. Add one can (same size) of diced tomatoes to bowl. If you have Rotel tomatoes in your area, use those. Rotel are canned tomatoes with lime juice and chilis.

3. Add one can corn. If you have fresh corn, just slice the kernels off the cob. They're super sweet and deliciously fresh.

4. Chop half a red onion and add it to the mix.

5. Mince two garlic cloves and blend them in.

6. Dice a jalapeno, add it to the pool.

7. Chop a handful of cilantro and add it for a fresh zing.

8. Squeeze one lime over the bowl.

9. Add salt and pepper and mix up the creation.

Scoop up some of this fabulous salsa on a tortilla chip and enjoy the fresh zesty spicy kick!

What's in your favorite salsa?

Suzie

Huevos y Frijoles

2009-04-29T11:08:00.000-07:00

My lust for black beans is making me do crazy things with them. This morning I made a black bean omelet that made me salsa dance all over the kitchen. Try it:

1. Defrost a pack of your single serving vacuum sealed black beans. Add a little chopped jalapeno to your beans. Warm them in a little pot over medium heat.

2. Beat two eggs in a bowl with a splash of milk.

3. Chop up a little fresh cilantro.

4. Drop some butter in an omelet pan on medium heat. When it melts, pour in the egg mixture.

5. Cover the pan.

6. When the egg mass is no longer runny, spoon beans onto one half of omelet.

7. Sprinkle with cilantro and jack cheese.

8. Flip the other half of the omelet over the delicious bean mixture.

9. Wait for the cheese to melt.

10. Eat the heavenly omelet.

Can you think of a more delicious omelet? What's your favorite type of omelet?

Suzie

Black Beans

2009-04-29T10:29:00.000-07:00

Psst...I have a secret. A secret crush - on black beans.

A great source of protein, antioxidant rich black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

They're also super filling and ridiculously delicious. They're my new BFF. Well, maybe even BF.

I have not taken any pictures while cooking them. I'm sorry. You're going to have to envision these black beauties on your own.

1. Soak a bag of black beans over night per directions on the bag.

2. Chop one onion, one jalapeno and three garlic cloves.

NOTE: This veggie trio is also known as a sofrito. It's a great base for all kinds of soups, stews, etc. Often, the jalapeno is replaced with a bell pepper, depending on what you're going for.

3. Put 2 tablespoons olive oil in a pot over medium heat.

4. When the oil is hot, add your sofrito, salt and pepper.

5. When veggies are soft, after about five minutes or so, add the beans stir them around and heat them for about two or three minutes.

6. Add water according to the directions on the bean package. Usually about 8 cups per lb.

7. Let beans simmer over medium heat with the lid open a tad for two hours. Longer if beans are still hard or there's two much liquid left.

Now, you're probably wondering what the heck you're going to do with all these beans. That's where your food saver comes in. Cut single serving sized bags, and vacuum seal and freeze single servings. Then heat them up as a small meal or side dish at any time.

Enjoy!

Suzie Black Bean Lover

Stromboli

2009-04-29T08:35:00.000-07:00

Having a party? Stromboli is a great and easy appetizer that's bound to please the masses. Just roll it up, bake it and slice it up. Its cheesy, yummy goodness brings on big smiles.

You can make the whole deal easier on yourself and use store bought pizza dough. I'm not going to tell you not to, but I'll give you the tools to go fresh, just in case you want to roll old school:

1. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.

2. Add 2 cups sifted flour and stir until blended.

3. Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.

4. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic.

5. Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.

6. Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.

7. Once it rises, roll it out on a floured surface. (Dough on an unfloured countertop = mess.)

8. Then layer your filling in it. It can be anything you want. For example, you can use pepperoni and cheese or spinach sauteed with garlic and cheese.

9. Once you stuff it, roll it up.

10. Whip up one egg and a little water then paint it on your stromboli. This will give it a nice, glossy, hard crust.

11. Pop it in the oven and let it bake at 425 degrees for about 20 minutes or until the crust looks brown.

11. Slice it up and enjoy!

So what will you stuff your stromboli with?

Suzie

Goat Cheese and Sundried Tomato Spread

2009-04-18T18:00:00.000-07:00

On Easter, I realized that I didn't have enough appetizers for the friends who were coming over for dinner. So I dug into my freezer and pulled out a hunk of goat cheese left over from a party and waited for it to soften.

When it did, I rummaged through the pantry to see what I could add to it. I found sundried tomatoes and a sleeve of crackers.

Then I went out to the garden and cut some parsley.

I chopped the sundried tomatoes and parsley, mixed them in with the goat cheese, added some cracked black pepper and set it out on the table with the crackers.

I figured you can't go wrong with sundried tomatoes and parsley, can you?

The empty bowl was proof. Try it for an easy and different kind of cheese and crackers!

Suzie

Suzie's Mac and Cheese

2009-04-13T10:28:00.000-07:00

WARNING: THIS MEAL IS NOT HEALTHY.

Aren't disclaimers fantastic? No, seriously, this meal contains processed foods and is totally not good for you. But since yesterday was a holiday and the people beg for it, I made mac and cheese.

You can too. Here's how:

1. Preheat oven to 400 degrees.

2. Empty 4 cans cheddar cheese soup in a pot on medium heat.

3. Add about a cup of milk. Stir.

4. Squirt about three tablespoons brown mustard in the cheese sauce. Stir.

6. Add one package (two cups) shredded sharp cheddar cheese to the sauce.

7. Boil two lbs large elbows until they are al dente.

8. Drain noodles.

9. Butter large baking dish.

10. Add half sauce mixture to baking dish. Stir in half the noodles. Repeat with second half.

11. Top with another package shredded sharp cheddar cheese (2 cups).

12. Bake about 30 minutes until top is cheesy crunchy.

13. Enjoy! Because you should only eat it once a year. ; )

What are your once a year favorites?

Suzie

Granny's Meatballs

2009-04-01T17:19:00.000-07:00

Oh yes, here it is, the holy grail of recipes. And I'm sharing it with you. These meatballs are swoonworthy, drool inducing, crave causing little pockets of wonder. Try them for yourself.

First, heat some marinara sauce in a large pot on the stove.

1. Put equal parts ground beef, pork and veal in the biggest bowl you can find. I suggest using 1 lb of each for about 30 meatballs.

2. Smash two bags of store bought seasoned stuffing (in the bags) with a mallet. (Okay, I will admit, Granny did not use stuffing. She used day old bread. But my day old bread meatballs never taste as good as hers, so I've twisted the recipe a bit.) Pour them over the meat.

3. Add one egg per lb of meat.

4. Chop a bunch of fresh parsley and add it. I mean the whole bunch. Parsley is the secret fresh zing in these meatballs.

5. Add about a half a cup of shredded parmesan cheese.

6. Chop eight garlic cloves. Toss 'em in.

7. Finely chop one onion. Throw it in the mix.

8. Add salt, pepper and dried Italian seasonings.

9. Moosh it all together with your hands. Then form the mixture into balls.

10. Heat oil in a pan on medium high on the stove top and brown meatballs.

11. Plop them in the sauce.

12. Let them cook about an hour and a half.

13. Enjoy!

How is this recipe different from how you make meatballs?

Suzie

PS - For other yummy recipes check out Simply Delicious Sunday.

Carrie's Favorite Cauliflower

2009-03-30T14:40:00.000-07:00

This weekend, I catered a birthday for my friend Carrie. When planning the menu she said, "Ooo....can you make some of that awesome cauliflower?"

Why yes, yes I can.

Cauliflower is a totally underated vegetable. Like broccoli, it's a cruciferous vegetable, full of cancer fighting abilities, vitamin C and fiber. We should eat it by the pound.

I know what some of you are thinking. Cauliflower can be bland and watery if you steam it. Fear not. Carrie's Favorite Cauliflower bursts with flavor and crunch.

1. Mix olive oil, a couple chopped garlic cloves, red pepper flakes, some dried Italian seasonings and salt in a bowl.

2. Cut the cauliflower head in half. Cut the core out of each half and break the head into florets.

3. In a gallon sized ziplock bag, mix the cauliflower with the olive oil, garlic and spices.

4. Put the bag in the fridge and let it marinate for at least a half hour.

5. Preheat your oven to 400 degrees. Then roast the cauliflower for 25 minutes or until golden brown.

By the time I got the camera, the cauliflower was half eaten.

6. Enjoy!

Suzie

Tasty Tomato Sauce

2009-03-26T16:43:00.000-07:00

My Granny was an amazing cook. And I had the pleasure of spending lots of time in the kitchen with her. She taught me how to mix and match flavors and confidently toss ingredients in a pot, as if measuring tools didn't exist.

Today I'm making tomato sauce. She, like a lot of Italians, called it "gravy." I'm not making her recipe. It's more like a combo of both of ours. The savory scents from my kitchen are bringing back great memories, so I thought I'd share:

1. Finely chop a large onion, four garlic cloves and two carrots.

2. Heat olive oil in a big heavy bottomed pot on the stove on medium heat.

3. When the oil is hot, toss in the carrots and onion. Let them soften about five minutes. Make sure they don't brown.

NOTE: Some people put sugar in their "gravy." I don't. It's bad for you and those extra calories are a serious waste. Carrots do a great job of naturally sweetening the sauce and balancing the acidity of the tomatoes.

4. Add the garlic. Let it soften a few minutes. Be sure it doesn't brown. (It will taste awful.)

5. Salt and pepper your veggies. Then add dried Italian seasonings and some red pepper flakes.

6. Add four 28 oz cans of crushed tomatoes. Or you can use whole tomatoes and smoosh them up with your hands.

7. Stir it up. Season to taste.

8. Simmer on low heat with the lid cracked for about an hour. Stir occasionally.

9. Pour over pasta.

10. Top with a chopped fresh herb like parsley or basil. (This gives it such a fresh zing!)

Enjoy!

Suzie

Suzie's Caesar

2009-03-20T14:34:00.000-07:00

I'm crazy about Caesar Salad. But I'm picky about them. So I tweaked and tweaked until I came up with this:

1. Press one large clove raw garlic into a small bowl.

2. Add four anchovies. (I LOVE anchovies. I add extras into my salad at the end. Four will suffice for a normal person. But if you're scared of anchovies, this is not the recipe for you.)

3. Add kosher salt and ground black pepper.

4. Mash all those ingredients together with a fork.

5. Boil a small pot of water. Drop an egg in it and let it boil for 30 seconds. (You just want to bring it up to room temp.)

6. Crack the egg into the bowl and beat everything.

7. Add a teaspoon of Dijon mustard.

8. Drop in a tablespoon or more of Parmesan cheese.

9. Shake in two squirts of Worcestershire sauce.

10. Squeeze in half a small lemon.

11. Beat the mix with a whisk.

12. When blended, slowly pour in about a quarter cup of olive oil while continuing to whisk. When there's a nice thick consistency, it's done.

13. Adjust the taste. If you want more anchovies or pepper or lemon or whatever, add it.

14. Toss it with romaine lettuce, croutons and freshly grated Parmesan cheese.

NOTE: I like to make my own croutons. Not so sure what's in the boxed kind, you know? Just thinly slice a baguette, spread the pieces on a cookie sheet. Sprinkle them with olive oil, salt and pepper and bake them at 350 for about 8 minutes.

Enjoy!

Suzie

Pan Roasted Chicken Breast

2009-03-15T08:40:00.000-07:00

I love chicken. Maybe because as a kid, my stepfather would roast chicken on Sundays and make the best gravy on the planet and serve it up with roasted onions and mashed potatoes. It was the ultimate Sunday dinner.

When I want a quick and dirty version of his delicious baked chicken, I go for a bone in, skin on, chicken breast. I sear it, skin down, for the ultimate savory crunch, toss in some mushrooms, quartered onion, fresh herbs and shove it in the oven.

This is a great one pan meal for one person. You can also add as you go, get a bigger pan and add a chicken breast per person.

Here's what you do:

1. Preheat your oven to 350 degrees.

2. Salt and pepper both sides of your chicken breast, a handful of mushrooms and half a quartered onion. (Add more onion and mushrooms if you're making more than one chicken breast.)

3. Coat the bottom of a metal handled pan with olive oil. Heat it on medium high.

4. When the oil is hot, sear your chicken breast, skin side down. This should take about five to eight minutes. Make sure it's nice and golden brown.

5. Once it's brown, turn off the flame.

6. Drop the mushrooms, onion and a fresh woody herb like parsely or thyme in the pan.

7. Put the pan in the oven for anywhere from 15 to 25 minutes, depending on the size of the breast. For smaller chicken breasts, check after 15 minutes. If juices run clear and meat is firm to the touch, take it out. Check large chicken breasts around 22 minutes.

NOTE: The more chicken breasts you make, the longer they'll take in the oven. For example, if you put two breasts in the pan you may want to cook them about 30 minutes.

8. Remove pan from oven. Plate food and let it rest for 5 minutes so the juices can redistribute.

And that's it. Sunday dinner in less than a half hour. Easy, right?

Suzie

Holy Guacamole!

2009-03-13T15:58:00.000-07:00

All right, maybe it's not holy, but it's the best guacamole I've ever had. Hands down.

1. Halve, peel and pit four avocaodos. Put them in a bowl.

NOTE: The easist way to peel avocados is to halve them and then scoop the fruit out with a spoon.

Add the following to the bowl:

Half a small chopped onion

3 cloves minced garlic

1 chopped jalapeno

1/2 a lime's worth of juice

Salt

Chopped cilantro

2. Cut it all up into chunks. Mix it all together. Then mash with a potato masher.

3. Taste it. If you want it hotter, add more jalapeno. Saltier? Toss in some more salt. Need a little more zing? Squeeze in the other half of that lime. You get the idea..

4. Enjoy the heavenly guac with chips, or have it as a side dish with chicken or fish.

Let me know how it goes!

Suzie

Crunchy Organic Carrots

2009-03-11T13:54:00.000-07:00

Look what I picked today! The first carrots of the season. Straight from the garden. Organic, delicious and made by me.

Growing your own veggies is great for a lot of reasons:

1. It's a fantastic way to save money. The package of carrot seeds I grew these from cost $1.99. They will keep me crunching carrots for the next two months.

2. You know where your food comes from. When I plant my own veggies, I know that they're grown in organic soil, fed organic fertilizer and that they're not sprayed with pesticides. It gives me great peace of mind to know that I'm not eating all kinds of scary chemicals. I'm eating pure, organic carrots.

3. It's so much fun! When you plant your own food you get to watch it grow. Every morning something new pops up. Vines grow a little longer, zucchinis get bigger, tomatoes get redder. It's amazing to watch the metamorphosis.

4. It's easy. All you need are some seeds, organic soil and sunlight. If you don't have a big backyard, you can plant veggies in pots. On my deck, potted parsley is scattered amongst gerbers, rose topiaries, aloe and mandevillas. People probably think they're just plants, but they're food!

So why not give green gardening a try?

Suzie

Salsa Worth Salivating Over

2009-03-10T13:36:00.000-07:00

This salsa is crazy easy, deliciously spicy, low in calories, high in licopene and vitamin C and super cheap to make.

1. In a blender, combine:

One 16 oz can diced tomatoes (preferably organic)

Half a jalapeno pepper
Quarter of an onion
Two garlic cloves
A handful of cilantro
Half a squeezed lime

2. Blend it up!

And there you go! Salsa worth salivating over.

By the way, if you enjoy more of a kick, drop in some more jalapenos. How do you like your salsa? Mild? Spicy? En fuego?

Suzie

Granny's (Super Cheap and Yummy) Chili

2009-03-08T13:59:00.000-07:00

All right. You should know by the "Granny" that this one will be good. I catered a party last night and all the guests were gushing about how good the chili was. I giggled to myself knowing that it was ridiculously cheap and easy to make. Let's do the math:

3 lbs ground beef = $11.77
2 28 oz cans red kidney beans = $3.78
2 28 oz cans organic diced tomatoes = $5.78
Total to feed 20 people chili = $21.33

I already had the garlic, onion, olive oil and spices. If you don't have them, it could cost you a few dollars more, but seriously, 20-something bucks is nothing to kickstart a fiesta.

So here's what you do:

1. Cover the bottom of a heavy bottomed pot with olive oil. Heat it at medium.

2. Dice an onion. Toss it in.

3. After onion softens a bit, add three chopped garlic cloves. Let them soften, but be careful that they don't brown.

4. Meanwhile, in another pan, brown your ground beef on high.

5. When it's browned, toss it in with the veggies.

6. Add your diced tomatoes.

7. Slip a couple bay leaves in the mix. Then add cayenne pepper, paprika, chili powder and cumin to taste. If you like extra spice, spike it with some tobasco.

8. Cover it and simmer on low for about an hour.

9. Drain the beans and add them to the chili.

10. Simmer for another 20 minutes or so.

11. Serve and enjoy your guests "Mmming" like crazy.

What do you serve at parties that gives you huge "Mmms" for minimal cost?

Suzie

Crispy Tilapia

2009-03-06T09:42:00.000-08:00

Warning: This is not the healthiest way to eat fish. But it's pretty freakin' yummy.

Tilapia is an inexpensive, delicious, flaky fish. The two pieces I made cost about $4. But it's inexpensive because it's farmed. And some farmed fish can have high levels of mercury and other bad stuff in them. It's up to you to google "farmed fish" and make your own judgement on whether or not you want to eat it. My rule is once in a while, why not?

If you choose to skip the tilapia, you can use any other flaky white fish like flounder, red snapper, orange roughy or cod. Simply:

1. Beat one egg and a splash of water in a low bowl.

2. Spread Panko bread crumbs on a plate.

NOTE: Panko bread crumbs are Japanese bread crumbs. They're super flaky and the secret to the crispiest fish. You can get them at any supermarket.

3. Salt and pepper your tilapia.

4. Heat canola oil at medium high in a frying pan.

NOTE: Do not use olive oil. You're going to fry your fish at a high heat and olive oil can burn. Canola oil or vegetable oil can cook at higher temperatures.

5. Dip the tilapia in the egg mixture.

6. Shake off excess egg. Then coat the fish in the Panko bread crumbs.

7. Fry the fish.

8. When the edges start to brown, like in the picture. Flip it.

9. Brown the other side and serve.

It only takes 10 minutes to prepare the whole meal. It's a super cheap and easy way to get your Omega 3s. Plus, it's delicious.

So why not give it a try?

Suzie

Perfect Hash Browns

2009-03-03T09:19:00.000-08:00

Sunday morning breakfast is a luxury. Bacon, eggs, and hash browns. That's what's on my menu. And as I cooked it all up this Sunday, I thought about how most people probably have the egg thing down. And taking bacon out of a package and putting it in a pan is definitely not rocket science.

But the perfect hash browns? Well, they're a little tricky. So here goes:

1. Peel your potatoes. One large russet potato should cover one medium skillet and feed two people.

2. Shred them using the large holes on a box grater.

3. Heat vegetable oil on medium high heat in a pan on the stove.

NOTE: Vegetable oil can be heated it at higher temperatures than olive oil. Since you're frying the potatoes, you don't want to use olive oil. It may burn, and frankly, it's a little too olivey for hashbrowns.

4. Add a pat of butter to the oil. The butter gives them a buttery taste and the oil prevents the butter from burning.

5. Squeeze all of the liquid out of your potatoes using paper towels. The secret is to get them as dry as possible. Wet potatoes = soggy hash browns.

6. Salt and pepper potatoes.

7. Drop the hash browns in the pan. Spread them out so they look like a pancake.

8. Brown the first side. Then flip them.

9. When they're done, slide them out of the pan and enjoy!

What's your favorite Sunday morning breakfast treat?

Suzie

Short Ribs - In Short

2009-02-28T16:25:00.000-08:00

I had a couple friends over for short ribs the other night. It wasn't raining, but I was in the mood to braise. We needed comfort food and there's nothing more comforting than meat falling off the bone with mashed potatoes.

So here's how you make comfort on a plate:

1. Salt and pepper the short ribs.

2. Pour flour in a shallow dish. Add lots of salt and pepper to it.

3. Toss the short ribs in the flour until they're covered. Tap off extra flour. You're looking for a light coat.

4. Heat olive oil on medium high in a pan on the stove top.

5. When oil is hot, brown the short ribs on all sides.

6. Remove them from your pan and set aside.

7. Lower heat.

8. Chop onions, celery and smash two or three garlic cloves. Add onions and celery to the pan.

9. When onions begin to soften, add garlic to the pan.

10. Saute for a few minutes. Then add one 28 oz. can diced tomatoes.

11. Add some red wine. About half a bottle of anything you'd enjoy drinking will do.

12. Stir it all together.

13. Put the short ribs in the liquid. Cover. Let them cook on low heat for 2 1/2 hours.

14. After 2 1/2 hours, add carrots and brussel sprouts to pan. Let them cook for about 30 minutes. (To make sure they're done, fork them. If the carrots and brussel sprouts fall off the fork, you're good to go.)

15. Enjoy!

Naturally, the ultimate comfort requires mashed potatoes. Here's how to make simple smashies:

1. Peel potatoes and cut them into chunks that are all about the same size.

2. Submerge them in a pot of salted cold water.

NOTE:

Potatoes cook evenly in cold water. If you put them in hot water, the outside cooks faster than the inside.

3. Boil for about 15 minutes. (Use the fork test. If your tater slides off the fork, it's done!)

4. Meanwhile, heat some milk and butter in a separate pot. Don't boil it, just heat it.

NOTE: Cold milk makes "pastatoes."

5. When the potatoes are done, add the milk and butter and mash them up.

6. Salt and pepper to taste.

In the end, you should have a fabulous meal of comfort food that looks like this:

The meat will fall apart in your mouth. And the flour you coated the ribs in helps to thicken the wine and tomato mixture into a heavenly gravy.

I recommend drinking the remainder of the wine with your meal. Red wine and beef are a beautiful couple.

Let me know how it turns out!

Suzie

Chicken Salad

2009-02-26T14:50:00.001-08:00

I'm a chicken salad freak. When I was growing up, there was this mall nearby, and I worked at Contempo Casuals. (How 80's is THAT?) Every day, I ordered a chicken salad sandwich from the deli in the foodcourt. I don't know what they put in it, but sometimes, 20 years later, I still crave that chicken salad.

In an attempt to match it, here's what I've come up with:

1. Cube up your leftover roasted chicken. Put it in a bowl.

2. Chop celery and add it to the chicken.

3. Add some fresh chopped parsley.

4. Mix in equal parts mayonnaise and dijon mustard.

5. Sprinkle with salt and pepper.

Eat with greens or put on bread -- whatever you like. Enjoy!

And there you have it. Three meals out of one chicken. Can you think of other ways to enjoy leftovers without them tasting like leftovers?

Suzie

Mixed Greens with Chicken

2009-02-25T09:41:00.000-08:00

Now that you have leftover chicken, you may be wondering what to do with it. My favorite way to enjoy leftover chicken is to put it in a salad.

Leafy mixed greens are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid.

Plus, they're delicious. Toss in your roasted chicken and you add a great source of lean protein. All good reasons to go salad, right?

You can combine any veggies and fruits you happen to have in your kitchen, but my favorite salad with chicken is this:

1. Remove chicken from the refrigerator and let it come to room temperature. It may be leftover, but it doesn't need to be cold.

2. Slice up the chicken into bite sized chunks.

3. Slice half an apple and cut it into chunks.

4. Add chives, green onions or red onion.

5. Top with blue cheese.

6. Dress with a balsamic vinaigrette.

7. Mix it up!

NOTE: I used a bottled dressing. But if you want to do it yourself, an easy way to make a vinaigrette is to use one part balsamic vinaigrette to two parts olive oil. Add salt, pepper and herbs. Toss in a spoonful of dijon mustard and shake it all up.

Remember, you can put whatever you want in your salad. Berries, grapes, carrots, tomatoes, herbs, anything goes. And it's fun to come up with creative combos. This just happens to be my favorite.

What do you like to put in your salads?

Suzie

Chicken, Chicken and More Chicken

2009-02-23T17:37:00.000-08:00

A great way to save money and eat healthy is to roast a chicken and use the leftovers for other meals. Sounds boring, I know, but it's not, if you do it right.

For example, today I roasted a chicken. I'll admit, I did not buy this chicken on sale. It was in my freezer and it cost about $8.00. But when you do find them on sale, you can get them for as low as $4.00 and when you consider that you're going to make several meals out of one chicken, you're saving big bucks. Here's how:

1. Preheat your oven to 400 degrees.

2. Remove the innards from your chicken. Rinse the chicken inside and out and pat it dry with paper towels.

3. Rub olive oil all over the exerior of the chicken and salt and pepper both the skin and the cavity.

4. Now you need to flavor it. The best way to do this is from the inside out. So I went out to my garden and grabbed a lemon and some rosemary. Then I cut up an onion, smashed some garlic and mixed it all together in a bowl with olive oil, salt and pepper. It looked like this:

I do realize that not everyone has rosemary and lemons in their yards. And that's totally cool because the good thing is, you can flavor your chicken with anything you want. If you don't have a lemon, use an orange or a lime. Or skip the citrus. Simply stuff it with garlic and /or onions and your favorite herb. And any herb will do. Time, Oregano, Sage, Parsley. Whatever - they're all scrumptous.

5. Next, stuff the chicken with whatever you've got going on. Put it in a baking dish, sprinkle some more of the herb of your choice on top and pop it in the oven.

6. Now you have to do a little math. A good rule is to roast chicken about 15 minutes for every pound. Since I had a 5lb bird today, I roasted it for about an hour and 15 minutes. To make sure it was done, I jiggled a leg. If the leg jiggles loosely, take it out. If the leg resists jiggling, keep it in a little longer.

NOTE: Before you put the chicken in the oven, jiggle a leg so you know how it feels when it's not cooked. That way you'll be able to identify what you're not looking for.

7. I set my timer for 45 minutes. When it went off, I tossed some veggies in the pan. I had brussel sprouts, onions and carrots in the fridge, so that's what went in. Again, you can use whatever you have. Got mushrooms? Turnips? Parsnips? Potatoes? Whatever. Toss 'em in.

8. When it's ready, pull the chicken out and let it sit for about 10 minutes to redistribute the juices. (I know you know the whole juice reditribution trick by now, I'm just sticking to the rules.)

It should look like this:

Since I was eating by myself, I cut off the wings and a thigh and drumstick and ate them with the veggies. Then I carved the rest of the chicken (two breasts, a drumstick and thigh) put the leftovers in tupperware and stored them in refrigerator.

I will use some of the chicken in one of my favorite salads tomorrow and post the details here. I've already enjoyed one meal for $8. Can't wait to make it two!

So while we're talking chicken, what are some of your favorite chicken dishes? Are there any you'd like to learn how to make?

Suzie

Grilled Pork Tenderloin

2009-02-20T05:56:00.000-08:00

My friend Todd came over to advise me on a little home improvement project yesterday. In return, I made him lunch.

I dug into the freezer and pulled out my favorite standby - pork tenderloin. It's not expensive. Usually about $7 (or less if on sale) a tenderloin. And one will feed three people.

Here's how to make a delicious pork tenderloin every time:

1. Chop two cloves of garlic. Let it sit for 15 minutes to activate its cancer fighting elements.

2. Pour some olive oil in a bowl.

3. Add garlic and a fresh woody herb like rosemary, thyme or sage.

4. Mix up the oil, herbs and garlic.

5. Sprinkle your tenderloin with salt and pepper. Then smother it with the oil mixture.

6. Let it sit for 15 minutes or a half hour or longer if you have it. It looks like this:

7. Heat your grill to medium high and the toss on the tenderloin.

8. Cook it about 10 minutes on each side. You'll know it's ready when you pick it up in the center with tongs and it's not floppy. When you have a solid piece of meat, take it off the grill.

9. Let it sit for 10 minutes so the juices can redistribute.

NOTE: Never cut into a piece of meat right after you take it off the heat. The juices will run everywhere and your meat will be dry. Let it sit for a few minutes so the juices can redistribute evenly.

10. Then cut and serve. (The peas are optional. Todd's a picky veggie guy but he likes peas. Therefore I kept it simple.)

So there you go. Enjoy your pork!

Suzie

Granny's Stew

2009-02-17T09:47:00.000-08:00

When it comes to my cooking, my friend Rob says, "If it's got 'Granny' in the name I'm eating it!"

My Granny was an amazing cook. I spent a lot of time in the kitchen with her, watching, washing and cutting. She'd tell me stories as she casually tossed foods together and created amazing dishes.

She never measured and I don't either. So be prepared for that when you see a header with "Granny" in it. But try her recipes. They're easy and they're sooo good.

It's been raining here. So I've been braising meat. When it rains I make pot roasts, soups, stews. Anything I can cook low and slow until the meat falls apart. Braising warms the house and transforms an ugly storm outside into a cozy day inside. And yesterday, I made Granny's Stew.

1. Buy a tough cut of beef. Chuck roast or a seven blade roast. Or purchase stew meat. Sometimes markets will cube it up and sell it in packs. These cuts are inexpensive and the longer you let them cook, the more they fall apart.

2. Cube up your meat. If it's already cubed, liberally apply kosher salt and pepper.

3. Pour olive oil in a heavy bottomed pot. Heat it medium high on the stove.

4. Drop in the meat.

5. Brown it on all sides.

6. Meanwhile dice an onion. They can be big chunks, like the size of the meat.

7. Take the meat out and set it aside.

8. Add a little more olive oil if necessary. Drop the onions in the pot. Scrape the meaty bits off the bottom.

9. When onions start to get soft, add two chopped garlic cloves, salt, pepper and oregano.

10. Make sure garlic does not brown. Just let it soften.

11. Put the meat back in the pot.

12. Add enough diced canned tomatoes to cover the meat.

13. Drop in a bay leaf and some red pepper flakes.

14. Cover and cook on low heat for two hours. Stir once in a while.

15. After two hours, dice up potatoes and carrots. Drop them in the pot. Cover the pot. Let it cook on low for another 45 minutes or until potatoes and carrots slide off a fork when pricked.

16. Turn off heat. Add a can of peas with liquid. Stir and let stew sit for 10 minutes.

17. Serve with crusty bread.

Mmm. Just like Granny's. Next time it rains, give it a try.

NOTE: One pot meals are an excellent way to make a lot of food without spending much money. For example, I made enough stew to feed four people. Roughly, I used $6 worth of stew meat, 3 carrots - maybe $1, one potato - add another buck, one can organic peas - $1.19 and one can organic diced tomatoes - $1.49. So, for $10.68 you could not only warm up your house with the delicious aroma of stew, but feed your family dinner too.

What do you like to cook when it rains?

Suzie

Fishy Facts

2009-02-15T09:26:00.000-08:00

My sister sent me an email that read, "I'd like some tips on cooking fish for frightened newbies. I love love love fish (and it's so good for you!!!), but never cook it for myself because I am certain I will destroy it. I know you have the secrets."

Well, yes, dear sister, I do.

The secret is, don't freak out about cooking fish. It's not rocket science. It's just food. And you won't destroy it.

First let's be clear about why fish is good for you. Fish are full of Omega 3 fatty acids which are essential for visual, mental, metabolic, hormone and heart health. And while we get some Omega 3s from the flax and wheat germ in our morning smoothie, there are some Omega 3s that can only be found in fish.

So it's important to incorporate fish into your diet. Aim to have three servings of wild caught fish (less chemicals, antibiotics, dyes and mercury than farm raised) a week and your body and brain should be getting what they want.

The easiest and most delicious route to cooking fish is grilling it. But since the Angelino skies poured a sea down on us when I made my last fish, I pan roasted it, just like the lamb chops.

1. Preheat the oven to 350 degrees.

2. Coat halibut with olive oil, salt and pepper.

3. Heat metal handled pan on stove top at medium high.

4. When hot, put fish in pan. Brown one side, flip, pop in the oven for four minutes. (For a thicker fish go longer.)

5. After four minutes, plate fish, squeeze lemon over it.

6. Enjoy!

This method will work with any meaty fish like salmon, halibut, swordfish, seabass or tuna. But when it comes to flaky fishes like flounder, tilapia, orange roughy or red snapper, you can simply saute it. Since they're so thin, you don't want to overcook them in the oven. (More on that in posts to come.)

And mix it up! Use different herbs and spices. Try a cajun rub on halibut or swordfish. Give it your own spin.

Fishy Terms

Unless you live where you can buy fresh fish off a boat (and if you do, I'm totally envious), you're going to have a hard time finding good fresh fish. Of course there are local fish markets but it can get pricey, so I try to purchase wild caught flash frozen fish when I can. Flash frozen means it's been frozen on the boat. So it's as close to fresh as you can get.

You can find inexpensive flash frozen fish at Trader Joe's and most likely in your local supermarket. Believe it or not, Whole Foods sometimes has specials on flash frozen fish too. Although it's tough to buy it because the $25 per lb fresh stuff sitting in the case next to you is sooo enticing.

Most of the fish at the supermarket is Previously Frozen. That's a weird term because it's vague. When was it frozen? How long did it sit on a boat? And if it was previously frozen, now it's sort of thawing so you need to cook it that day. Because you can't re-freeze previously frozen fish.

So, that's the skinny on fish. If you have any fishy questions (or non-fishy questions) ask them!

Suzie

Pan Roasted Lamb Chops in Less Than 15 Minutes

2009-02-12T18:20:00.000-08:00

Pan Roasted: Seared on the stove top then finished off in the oven. Gives food a tasty golden outside and a juicy inside. You can pan roast anything - chops, steaks, fish, chicken. Heck, I pan roasted a turkey breast on Thanksgiving once. Yummy.

Okay, so remember the lamb chops I bought on sale on Wednesday? They were yesterday's lunch. If you're not a super chef, don't get intimidated by lamb chops or any chop for that matter, I'm a regular person just like you. I don't want to spend hours in the kitchen creating culinary masterpieces.

I want to eat.

So here's a step by step on how to make Pan Roasted Lamb Chops and Spinach Sauteed with Garlic in less than 15 minutes:

Pre-step: 10 minutes ahead of time, chop one clove of garlic and let it sit. Crushing or chopping garlic and letting it sit 10-15 minutes ahead of cooking it activates its cancer fighting components.

1. Pre-heat your oven to 350 degrees.

2. Coat your chops with olive oil. Then sprinkle with salt (preferably kosher or sea salt) and pepper.

3. On the stove top, heat a non-stick pan with a metal handle over medium high heat. NOTE: This is going in the oven, so you must use a metal handled pan.

4. Sprinkle some kosher salt on the bottom of the pan. (Prevents any sticking.)

5. When it's hot, place the chops in the pan and let them sear on one side. It should look like this:

6. Next, pour olive oil into another pan (with any kind of handle since it's not going in the oven) and heat the garlic in it.

7. Once the garlic is soft (make sure it doesn't brown - it doesn't taste good) add your spinach to the pan. Sprinkle it with salt, pepper and cover it.

8. After two or three minutes, when your lamb chops are nicely browned on the bottom, flip them and turn off the stove. Then sprinkle some fresh rosemary on top, like this:

9. Then pop the chops in the oven for three minutes. Unless you have double cut chops, these are single cut (meaning just one bone). If yours are double cut (two bones), roast them for about six or seven minutes for medium rare.

10. Check on your spinach. It should look like this:

If your spinach is wilted, like in the picture, turn off the heat.

11. Use an oven mitt to remove your chops from the oven. To test for doneness, poke your chop. If it feels mushy, it's not ready. If it feels firm, yet gives a little bit, it's done.

Plate them immediately. If you let them sit in the pan they will continue to cook. Let them rest on a plate, loosely tented with tin foil, for five minutes.

NOTE: If you cut into meat immediately, all the juices will run everywhere. Let juices redistribute after cooking any cut of meat.

12. Enjoy!

See how easy that is?

I'm excited to explain away your kitchen fears. I've already got requests for fish and chicken info. I'll cover them over the next few days. What else do you want to know?

Suzie

Mmm...Delicious Smoothie

2009-02-12T07:24:00.000-08:00

1 cup frozen organic mixed berries (strawberries, raspberries, blackberries, blueberries)

1 cup organic apple juice

1/4 cup raw organic wheat germ

2 tbsp organic ground flax meal

Blend it up!

Five reasons why you should have a smoothie for breakfast:

1. Two servings of fruit. It's not easy to get five servings of fruits and vegetables a day. But it's really important. A smoothie is a great way to knock out two.

2. Fiber. You've heard it's important to eat fiber. But do you know why? It helps maintain a healthy digestive system and colon, but fiber is also extremely important for heart health. And ground flax and raw wheat germ go a long way when it comes to proper pumping. They act as cleansers in your arteries, reducing plaque. So your good cholesterol goes up and your bad cholesterol goes down.

A woman my age needs about 25 grams of fiber a day. This smoothie provides about 13. (4 - wheat germ, 4 - ground flax, 5 - berries) That's half of what I need before I even get in the shower. But 25 grams is a lot. And if you think you're going to hit that by simply having a salad for lunch, you're wrong. So start early and track your grams during the day.

3. It's filling. It seems like they wouldn't be, but smoothies will fill you up. The added grains really help to fight hunger.

4. It's a great way to kickstart your day. If you don't eat breakfast, start. Your body needs nutrients to get going. Plus, berries are brainfood. Start feeding your brain and your body early and you'll feel more energetic throughout the day. In addition, a healthy breakfast revs up your metabolism so you keep burning more calories throughout the day.

5. Smoothies are cheap. Bags of blueberries and mixed berries are about $3.00 each. Two will get me through a week of smoothies. Raw Wheat Germ runs about $2.00 and Organic ground flax meal is about $4.00. A bag of each will last about a month.

I'm no mathematician, but based on berry cost alone, you can eat breakfast for less than a $1 a day and also feel good about eating something healthy.

So, what do you think? Will you give smoothies a try?

Suzie

Why the Blog

2009-02-11T17:17:00.000-08:00

Two young college kids unloaded the contents of a toppling grocery cart onto the checkout belt. As they piled up canned soups, hot dogs, white hot dog buns, frozen chimichangas, frozen pizzas, and enough Chef Boyardee Ravioli to feed a grade school cafeteria, all I could think is, "These guys are going to die."

In addition, they were wasting an obscene amount of money. I can teach you how to make a huge pot of beef and veggie stew for less than $10 that will keep you warm happy for half the winter. Without all the sodium, preservatives and other ingredients that are packed into the Campbells they were buying.

There is no reason to eat that way. The bottom line is, cooking simple, healthy meals with fresh food is not hard to do. My friends talk about how they can't cook all the time and I'm here to tell all of you, you can.

My first tips are:

1. Get a vacuum sealer. It will become your best friend. Vacuum sealers allow you to buy food in bulk on sale and freeze it. You can also use it to seal and freeze leftovers or single portions of my above mentioned stew. (It's my Granny's recipe and as I continue to blog, I will eventually share its ridiculous goodness with you.)

2. Always buy on sale. Get your store circulars. Clip coupons. Join http://www.shortcuts.com/. Find out what's on sale when. For example, today, lamb chops were on sale for $7.99 per lb. I am a lamb chop lover. So I bought a bunch and will seal them in serving sizes. (They're usually $19.99 per lb. I saved $15.84!) So when I feel like lamb chops for dinner, I'll just pull out a Suzie sized pack.

Strawberries were on sale for $1.50 per lb today. (Down from $4.99.) They're plump, delicious and a great source of vitamin C. So, I grabbed those too and snacked up on them right before I started to blog.

3. Buy organic when you can. I know it's hard right now, but when you can, buy organic meats, cereals and fruits. We don't know what kind of pesticides and chemicals are on our foods and I could rant for pages about the antibiotics and hormones in our meats, but I won't. Instead, I'll just say, "try."

4. Shop along the exterior of your supermarket. Produce, dairy, meats, fish, all the things you should eat a lot of, are along the perimeter of the supermarket. Think about what's on the inside - meals in boxes, chips, processed stuff. Sure, there are some good-for-you items in there, like granola, but think before you pick up the Ring Dings.

5. Get the basics. Olive oil, salt and pepper go a long way. Toss in some (preferably fresh) herbs and you're just about ready to tackle anything. Make sure you always have them in the kitchen.

6. Get a non-stick pan with a metal handle. I'm going to be writing a lot about pan roasting here. That means you sear something on the stove top, then finish it off in the oven. You need a metal handle for that. And a thick oven mitt.

7. Get good knives. I mean this seriously. All you need is one good knife. You can really get hurt with dull or cheap knives.

8. Keep it simple. You don't need to spend hours preparing meals. Most of my meals are made, start to finish, in 30 minutes or less.

And tomorrow, I'm going to tell you how to make one. Thanks for stopping by!

Suzie