My First Official Cake ( I got paid for that is teehee :) )

Pasta Primavera Alfredo w/ Steamed Veggies (Pic coming soon)

Pasta Primavera Alfredo w/ Steamed Veggies

3/4 lb. spaghetti, uncooked

3 cups small broccoli florets

3 cups sliced baby carrots

1 Jar Four Cheese Alfredo

Parmesan Cheese to taste

Steam broccoli and carrots in a veggie steamer for about 10 min. I checked them periodically to be sure not to overcook. I have a rice cooker with a built in veggie steamer, you can use whatever means you have to steam the veggies though. Or you can boil them along with the pasta. Cook pasta according to box directions until al dente. Then toss together veggies, pasta and sauce. Add grated parmesan if desired.

Chicken Fajitas (Picture Coming Soon)

Chicken Fajitas

12 ounces chicken breast, boneless/skinless raw

1/4 cup lime juice

2 tablespoons sugar

2 teaspoons oregano, dried

 1/2 teaspoon cayenne pepper ground

 1 teaspoon cinnamon, ground

2 onions, yellow

2 bell peppers, green, medium

1 bell pepper, red, medium

3 tablespoons canola oil

12 small whole wheat tortillas

1 cup salsa

1 cup sour cream

Please note that this recipe requires 30 minutes of marinating time, which is not reflected in the prep time.Trim any visible fat from the chicken meat and cut it into 3/4-inch wide strips; place in a large bowl.Add the lime juice, sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes.Meanwhile, wash onions and peppers; peel onion, cut in half and slice thinly; slice bell peppers into 1/2-inch wide strips.Heat oil in a large non-stick skillet over medium-high heat.Add the chicken to the skillet and stir-fry for 5 to 6 minutes, then add the onions and peppers and cook for 3 to 4 more minutes more, until chicken is cooked through and vegetables are tender, but still juicy.Spoon the chicken mixture into a serving bowl and serve with warmed tortillas , salsa and sour cream

Glazed Carrots and Pineapple

Glazed Carrots and Pineapple

1 package peeled baby carrots

1 cup veggie broth ( I just used the juice in the can of pineapple)

3 - 4 Tbsp pineapple juice concentrate

1 Tbsp minced peeled ginger

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp cumin seeds (I omitted )

4 Scallions thinly sliced ( I also omitted)

1 Can pineapple chunks

Place carrots, pineapple chunks, veggie broth, pineapple concentrate, ginger, cumin, cinnamon and cumin seeds in a saucepan over medium-low heat, and let come to a simmer. Cook the carrots unitl tender 8 - 10 minutes. Toss the carrots/pinapple with the scallions and serve warm or room temp. I also put mine on a bed of steamed brown rice.

Mother's Day Festivities/Update

Although it has been a few months since I've posted anything on this blog or even looked at it, I've still been very much in the kitchen. Just before this post I posted a new recipe and I will also post a few after this update. I discovered that asparagus isn't as gross as I had imagined, and I've fallen in love with cake decorating. I've always loved cooking and baking but I feel I've really found my purpose in life. To bring joy to others through food. On that note, I created a edible mother's day gift for my mom and my mother in law. I made them out of sugar cookies and chocolate suckers. All in a reusable watering can vase!

Asparagus Sugar Snap Pea Stir Fry

Asparagus/Sugar Snap Pea Stir Fry

1lb. Asparagus

1 Tbsp cooking oil

2 tsp grated fresh ginger (or 1/2 tsp ground ginger)

2 cloves garlic, minced ( or 1/4 tsp garlic powder)

1 medium red onion, cut into wedges( I had to use vidalia onion b/c that's all they had at the store)

1 meduim red bell pepper cut into 1 inch pieces

2 cups fresh or frozen sugar snap peas

1 Tbsp Sesame Seeds ( I omitted)

2 Tbsp soy sauce

2 Tbsp Rice Vinegar

1 Tbsp packed brown sugar

1 Tsp sesame oil

Snap off and discard woody bases from asparagus. If desired scrape off scales. Bias-slice asparagus into 2 inch pieces, you should have about 3 cups. In a wok or large skillet heat oil over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, onion and pepper; cook and stir for 3 minutes. Add peas and sesame seeds; cook and stir for 3 min-4min. until veggies are crisp-tender. Add soy sauce, rice vinegar, brown sugar, and sesame oil to veggie mixture; toss to coat. If desired serve on a bed of rice.