Quick and Easy Taco Bell Jalapeno Sauce Recipe - Great for Taco Night!

I mean who doesn't love Taco Bell at 3 AM? My favorite item... Quesadillas! I think the reason I like them so much is because of the spicy Jalapeno Sauce they put on it. I knew I had to figure out the receipe...

Jalapeno Sauce - Inspired by Taco Bell

1/2 Cup Mayonnaise
4 Tsp Minced Jalapenos (Jared)
4 Tsp Jalapeno Juice (from the Jar)
1 1/2 Tsp Sugar
1 Tsp Cumin
1 Tsp Paprika
1/2 Tsp Cayenne Pepper
Dash of Salt

Mix it all together and refrigerate for at least an hour. Oh and you could also add some garlic powder to the recipe, I'd say 1/8-1/4 teaspoon, but no more because it will over power the sauce. The sauce will last up to a month, but don't worry you'll probably eat it all before then ;)

My Favorite Veggie Pickling Recipe - You Can Even Pickle Peaches!

When my girlfriend ask me if I wanted to try pickling with her I jumped at the chance. Who doesn't love pickles? So we hopped in the car, headed to Whole Foods, and wandered around the produce section asking ourselves what we should pickle. 

While discussing our pickling we met a very interesting man who told us that he pickled all the time. He suggested we try beets, brussel sprouts, and peaches... Yes peaches.

The recipe we had was very simple. The most time consuming part was cutting all the veggies. The great thing about it is that you can pickle just about anything!

This recipe takes about 40 minutes to prep and is best if you let it refrigerate over night. 

Makes about 2 quarts 

FOR THE BRINE:

10 Cloves Garlic, Peeled

2 Cups White Vinegar

6 Tsp Kosher Salt

Several Sprigs of Fresh Dill

1 Tsp Celery Seed

1 Tsp Coriander Seed

1 Tsp Mustard Seed

1/2 Tsp Black Peppercorns

1/2 Tsp Pink Peppercorns (if you have them)

FOR THE VEGGIES: 

Anything you like! Here we did...

Cauliflower

Asparagus

Pickle Cucumbers

Carrots

Beets

Brussel Sprouts (forewarning - if you use them, cook them a little bit beforehand so that they are soft)

and a separate jar of Peaches

You can also add Red Hot Chiles or Jalapenos to make it spicy!

Veggies

Spices

In a medium saucepan bring 4 cups of water to a boil, reduce heat so water simmers and add garlic. Cook for 5 minutes. Add vinegar and salt, raise the heat and bring to a boil, stirring until salt dissolves. Remove from heat.

In 2 clear 1-quart jars, place a few sprigs of dill (we ended up tripling the recipe). Divide the seeds and peppercorns between the jars. Using tons, remove the garlic from the brine and place 5 cloves in each jar.

Mixing it all up

Pack the jars full of vegetables. You want each jar to be tightly stuffed.

YUM

Peaches and veggies, before we poured in the brine

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good after a a couple hours, but will taste better after a couple of days. These will keep for about 3 months.

After pouring in the brine, the beets started turning the water bright PINK

Now we wait...

If you've never had pickled peaches, try it, they're surprisingly good!

I can't wait to dig in!

Pumpkin Whoopie Pies with a Maple Cream Cheese Filling Recipe

I love anything pumpkin. So I'm always excited to try new pumpkin recipes. When I came across this recipe I couldn't wait to cook a pumpkin and get started. Forewarning, these are HIGHLY addictive. They also take a while too cook and assemble, so be prepared. 

YUM

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLILNG

Makes about 4 dozen assembled whoopie pies (will vary depending on size)

Ingredients For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups pumpkin
2 eggs
1 teaspoon vanilla extract

Directions for Whoopie Pies:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

Cut baking pumpkin in half. Fill a 13x9 glass pan with ½ inch of water and place pumpkin halves face down. Cook for 45 minutes. Once cooked, scoop out the meat of the pumpkin, should make about 3 cups.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.  Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

Ingredients For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions for Filling:

To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Prepping the Pumpkin

Cooked Squash

Assembled Whoopie Pies

Love trying different Pumpkin Pie Recipes!

Vegan Pumpkin Chickpea Fritters with a Spicy Cream Sage Sauce Recipe

I love trying new recipes. So when my Vegan BFF said she wanted to have a vegan food party I was excited to try something different. I decided on Pumpkin Chickpea Fritters with a Spicy Cream Sage Sauce. they were amazing and people couldn't believe they were completely vegan! The combination of sage and jalapeno in the sauce was addicting as it was cool and hot at the same time. I think next time I'm going to make them as mini-sliders.

They were the hit of the party!

Pumpkin Chickpea Fritters Source
vegan, makes 6-7 small round fritters
Takes 60-90 Minutes

1 Can Chickpeas, drained
1/2 Cup Organic Pumpkin Puree (canned)
1/4 Cup Hemp Seeds
1 Tsp Garlic Granules
2 Tsp Apple Cider Vinegar
a few dashes of Pepper, Cayenne and Salt to taste

optional: 1-2 Tsp Flour to assist in binding if needed
1 Cup Panko bread crumbs for coating
1/4 - 1/2 Cup Safflower Oil for frying

Substitutions Note: if you'd like you can change up the pumpkin for butternut or acorn squash. Even sweet potato will work for a slightly different flavor. You can also change up the bean. Cannellini of even nutty lentils will work nicely.

If you don't have hemp seeds - you can sub with other seeds like sunflower. But those buttery hemp seeds are lovely!

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:
Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.

Preheat a few tablespoons of safflower oil in a large skillet. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place in the hot oil - carefully. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.

Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit. Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

I blend up 4 Fresh Sage Leaves with 1 Cup Silken Tofu, 2 Tbsp Lemon Juice, 1 Heaping Spoonful of Vegan Mayo and a Pinch of Fresh Parsley. For a spicy sage sauce I add in either Cayenne or a Tbsp of Chopped Jalapeno.

Greek Frappe Recipe - My Favorite Iced Coffee Using Nescafe

I love coffee! I love it so much that I could drink it All. Day. Long.

Here's my favorite coffee recipe. It's call Frappe and uses Nescafe - YUM!

(1 Serving)
1 ½ Cup of Cold Water 
2 Tsp Nescafe Frappe

2 Tsp Sugar 
Milk - Optional 
Ice 

Pour 3-4 tbsp of cold water into a shaker. Add 2 tsp of Nescafe and 2 tsp of sugar. Shake well for about 30 seconds, until water becomes foam. You can also use an electric hand mixer. Pour Frappe into a glass that if half full of ice cubes. Add a little milk and then slowly fill the rest of the glass with water until the foam reaches the top of the glass.

I’m always told that I drink my too quickly, but it tastes so good that I can’t help myself! 0_o

Enjoy it at home...

...or on the go

Yeah, I'm going to need to go make one of these right now!

Quick Easy Breakfast - Microwaved Eggs and Veggies Recipe

I love breakfast, but I am NOT a morning person. So instead of waking up 30 minutes earlier, I usually prep my breakfast the night beforehand. For this quick and SUPER easy recipe you'll need...

1 Egg

Chopped Veggies (I like Green Peppers, Onions, Spinach, Jalapenos)

Cheese (as much or as little as you like; I like Pepper Jack or Colby)

1 English Muffin (if you want to add a carb.)

Salt and Pepper to taste

The night before chop up all your veggies, put them in a container with your egg, and muffin. 

Take to work.

Crack your egg into a mug, scramble, and add veggies, salt/pepper.

Put in the microwave for about 30 seconds. Stir and cook for another 30 seconds (you usually only need 1-1 1/2 minutes).

Eat directly out of the mug or put between muffin and Enjoy!

I can't even handle how quick and easy it is! And the eggs come out nice and fluffy.

*Little side note, clean your mug out ASAP, because caked on egg is not easy to clean*

The Zeus Burger Recipe

Growing up Greek/Italian in America, my mom was always creating new food creations. She's an amazing cook and is constantly inspiring me. My uncle told me about this great idea he had for a Greek Burger, he said, why don't we put Saganaki on a burger? BRILLIANT

To make the Saganaki you'll need...

(1 serving)
1 Slab of Kasseri Cheese  (1/2" thick)
1 Cup Flour
2 Cups Metaxa (or Brandy)
4 Tbsp Butter or Oil
2 Lemons
Fresh Ground Black Pepper
Salt

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with Metaxa. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the plan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter (or oil if you prefer). Pan fry the cheese for 2 minutes on each side. Add the reserved Metaxa and carefully flame the liquor, shaking the pan back and forth several times. Top off with lemon juice.

To make the burger you'll need...

(makes 4 patties)
1 1/2 lbs Lean Ground Beef
1/2 Onion, Finely Chopped
1 Clover Garlic, Minced
1 Tbsp Olive Oil
1 Tsp Dried Parsley
1 Tsp Dried Basil
1 Tsp Dried Oregano
1 Egg
Salt and Pepper to Taste

Preheat your grill on high. In a large bowl mix together the ground beef, onions, garlic, parsley, basil, oregano, egg, and salt and pepper. Form into patties. Grill for 5 minutes per side. Once your burger is done cooking, put it between 2 buns and place the Saganaki on top, with a side of tzatziki sauce.

To make the Tzatziki Sauce you'll need...

*forewarning: This recipe takes 3 hours so you'll want to start with this first or make the sauce the day before*

(Makes 3.5 cups)

3 Cups Greek yogurt (also called Yogurt Cheese, see below for alternative **)

Juice of 1 Lemon

1 Garlic Clove, Minced

1 Large Cucumber, Diced

1 Tbsp Salt

1 Tbsp Fresh Dill

1 Tbsp Fresh Mint (if you like mint, otherwise you can leave this out)

Salt & Fresh Ground Black Pepper

Put diced cucumbers into a colander and sprinkle with 1 tbsp of salt, which will help to draw out all of the water. Cover with a plate and sit something heavy on top. Let sit for 30 min, drain well, and wipe dry with paper towel.

In a food processor add cucumber, garlic, lemon juice, dill and/or mint and a few grinds of pepper. Process until well blended, then stir in yogurt. Taste before adding any extra salt. Refrigerate for at least 2 hours before serving so flavors can blend.

This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.

Now Enjoy!!

Worlds Best Guacamole Recipe

I love guacamole so much! I love everything about it. A couple years ago while in Puerto Vallarta I learned how to make the best guac ever. The recipe is very simple, so simple that I would often be found making it at my desk at work. I think the trick to great guac is by tweaking your recipe and going more off taste than exact measuring amounts.

You'll need...

1 Avocado
1/4 of an Onion
1 Small Tomato
1 Small Jalapeno
10 stalks of Cilantro
1 Juicy Lime
Garlic Powder
Salt

Start by cutting your avocado in half, the long way. Remove the pit. The best way to do this is by carefully striking the pit with the sharp edge of your knife. Once you do this, put the pit to the side, as you'll be needing it later. A lot of restaurants put all their ingredients in a food processor to speed up the guac making process, but I like mine to be chunky so I recommend cubing it.

Cut into the avocado lengthwise at even intervals. Next, cut into the avocado at a 90 degree angle using even  intervals again to create a crosshatch pattern. Then scoop out the contents into a bowl.

Next chop up your tomato, onion and cilantro and add it to the bowl and stir in. The cut your lime in half and add half the juice to your mixture. Sprinkle the top with salt and garlic powder, to taste and mix. Now, if you like some heat to you guac go ahead and add the jalapeno. Again everything should be to taste. At this point you may need to add more salt, garlic, or lime juice. Keep adding small amounts until you've got it just how you like it!

Now that your guac is ready, have some fun with it. There are so many other variations you can do. Add corn, a little bit of sour cream, or even some cumin. The possibilities are endless!