Friday, January 29, 2016

Candied Mixed Nuts

I love nuts, especially mixed as it gives me all the favorites. Cashews, almonds, walnuts, peanuts, pistachios. So delicious. Unsalted ones are better as you can incorporate it into several dishes. Here's a simple microwaveable scrumptious dessert or snack. 

*1/2 cup sugar
*1/4 cup water
*1 tbsp unsalted butter or margarine 
*1/2 tsp ground ginger
*1/4 tsp baking soda 
*3 cups mixed nuts


1.) Place water, sugar, and butter into a microwaveable dish. Cook on high for 4 minutes, and stir it twice along the way.

2.) Take the syrup out of microwave, add the ginger and baking soda stirring until it's blended. Pour over the mixed nuts stirring until everything is coated and syrup gets dissolved. Take nuts and spread onto a cookie sheet and let them cool. Once cool eat them and store leftovers. (They can last several weeks in a airtight container room temperature and several months in the refrigerator.)

Thursday, January 21, 2016

Simple Lunch

Today I just ended up eating a sliced turkey sandwich on a dinner roll with sliced tomatoes and Swiss cheese. With left over fries from our dinner the night before which was from McDonald's. As well as a halo orange. 

Vegetarian Lasagna

(this was actually back on New Years)

3 eggplant 
1 jar roasted red peppers m drained and well chopped
48 ounces preggo spaghetti sauce 
1 packet no-boil lasagna (I did this but you can get any if you wish.)
4 cups shredded mozzarella cheese 
1 container of pesto sauce 
3/4 cup pecorino romano cheese 
3 tbs butter
1 cup flour
2 1/2 cup milk

Cut eggplant in 1/4" cut, shower with Pam on both sides and cook both sides in clusters till delicate and chestnut, put aside. 

Put broiler to heat at 350°F. 

In expansive lasagna skillet layer as takes after:. 

1/3 spaghetti sauce. 

1/3 lasagna sheets. 

1/3 spaghetti sauce. 

1/2 the eggplant. 

1/2 the mozzarella. 

1/3 lasagne sheets. 

remaining spaghetti sauce. 

slashed red peppers. 

remaining lasagna sheets. 

remaining eggplant. 

Spread Pesto over top layer of eggplant. 

make white sauce as takes after,. 

melt spread in pan, include flour cook for 2 minutes. Speed in milk and race until thickened. Whisk ground cheddar in and mix until smooth. 

Pour white sauce over meal and prepare 30 minutes until bubbly and warmed through.

Serve with insalata salad or black bean brownies

Wednesday, January 13, 2016

Best Scrambled Eggs and Best Toast

I know we all like to quick cook everything, but trust me taking time is the best. This everyday breakfast becomes more delicious. 

*4 large eggs
*1 tsp pepper
*1 tsp salt
*1 tsp butter

1.) Heat your skillet on 3.0 for a few seconds.
2.) In a large bowl whisk your eggs, pepper, salt, and melted butter.
3.) Pour on to the skillet and turn heat to low.
4.) Cook for about 30-40 minutes, check on it after a few minutes to keep watch. Try to refrain from turning up the heat.
5.) Heat your toaster to a setting of 11. 
6.) Put your toast in, and cook about 2 1/2 to 3 minutes.
7.) Put butter and any other toppings on your toast.
6.) Eat with your eggs and Bon appetite! 

Tuesday, January 12, 2016

Rich Chocolate Brownies

(Don't mind the bubbles it's from taking out of oven)

*3/4 cup all purpose flour
*1/4 tsp salt
*whole bar of bakers chocolate 
* 1 1/2 squares of milk chocolate bar
*1/2 cup butter
*2 eggs
*1 cup sugar
*1 tsp vanilla extract
*1 mashed banana 
*1/2 walnuts
*1/2 cup semi-sweet chocolate chips

1.) Preheat oven to 350 F. Mix salt and flour in a small bowl. Put it aside. Melt unsweetened chocolate and butter or margarine in a small pan on low heat. Cool it to room temperature.
2.) In a large bowl, beat sugar, vanilla and eggs and add mashed banana. Stir in chocolate mixture. Slowly sift and stir in flour batter. Add walnuts and chocolate chips. Spill into an 8"x 8" pan that has been covered with Cooking oil or Pam. Bake for 30 to 35 minutes.

Monday, December 21, 2015

Lavender Honey Cookies

I kinda messed up my apologies.

*2/3 cup butter
*2 cup all purpose flour
*1/4 cup honey
*2 eggs
*2 cups sugar
*1/2 tsp salt
*1 tbsp lavender 
*1 tsp baking soda (I ran out so mine are flat)

1.) Preheat oven to 350* degrees F.
2.) Mix melted butter, flour, and eggs until fully blended.
3.) Add honey, mix again. Add sugar, salt, and lavender mix.
4.) Add the baking soda and mix again.
5.) Take a spoon to drop them on your cookie sheet. Use your palm to flatten them.
6.) Bake about 10-15 minutes 
7.) Let them cool, you can then add decorations or eat as they are.

Monday, December 14, 2015


It has been a long time since I have posted a recipe. Last time being on Thanksgiving. 
I have been very busy, that I have sort of neglected my blog. Please do forgive me on that.
Today I bring you my recipe for a Pakistani dish called keema. Which is a spicy ground beef served over rice or by itself. ☺️

*2 large onions, chopped 
*2 tbsp garlic powder
*1 tbsp ground ginger
*1 1/2 ground beef 
*2 1/2 tsp ground cumin
*1/4 tsp black pepper 
*1 1/2 tsp salt
*1/2 tsp turmeric 
*1 cup plain yogurt
*3/4 cup milk

1.) In a large skillet, brown the beef. Drain most of the fat. Add the onions and cook until they are soften. Stir in the ginger and garlic.
2.) Add the cumin, turmeric, pepper, and salt to the pan. Stir for 1 minute.
3.) Stir in milk, and yogurt. Simmer for a few minutes.
4.) Done. Serve over basmati rice or by itself. I didn't feel up to making rice last night. Lol.