Tofu Tostadas.

So the first time I had these was when I first moved to Florida. It was also the first time I had tofu. If you aren't a tofu lover do not run away from this recipe. My husband and I absolutely love these! They are super light, yummy and very filling. They are also even better the second day.

Tofu:

2 TBSP olive oil
1 container tofu ( I prefer the extra firm that is already cubed, I get mine at Walmart )
1 med. red bell pepper
Half a yellow onion
2 garlic cloves, minced
1 Tsp. chili powder
1 Tsp. ground cumin
Juice of 1 lime ( about 3 tbsp )

Add all the ingredient into the oil once hot. Cook until peppers and onions become tender and the tofu starts to brown.


Salsa:

1 can yellow corn (drained)
1 can black beans (drained)
1 can hotel & green chilis ( I liked to add fresh tomatoes and green chilis from my garden )
1 bunch of cilantro
1/2 red onion
1 red bell pepper
2-3 Tbsp Lime Juice
Avocado ( I leave mine to the side )
1/2 Tsp. Minced Garlic
dash of cumin

Mix and enjoy :)

Tortilla:
I just buy the small white corn tortillas.

Spray the pan with coconut oil ( or pam if you prefer )

Bake 5 min each side at 400 degrees ( or until crispy )

California Pizza Kitchen BBQ Chicken Pizza

so here is the original recipe. i ended up making it completely my own way in order to save tons of time :) 

ingredients

for the thin crust pizza
• (makes 2 14" pizzas)
• 1 teaspoon dry active yeast
• 1 1/4 cup warm water
• 1 cup cake flour (not self-rising)
• 2 1/2-3 cup all purpose flour
• 2 teaspoon salt (i usually half this)
• olive oil

I made my own whole wheat crust that took about 1/2 the time. definitely recommend that if you are in a time crunch 

for the sauce
• bbq sauce (if you don't want to make your own i suggest using a good bbq sauce like sweet baby ray's)
• 24 oz ketchup
• 3/4 cup brown sugar
• 3/4 worcestershire sauce
• a teensy drop of liquid smoke (if you want)

i just bought my own jar of bbq sauce from the store. hickory smoked honey or something along those lines. it was still super yummy 

blackened chicken
• 1/4 teaspoon paprika
• a pinch of salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried thyme
• a pinch ground white pepper
• a pinch of onion powder
for the pizza
• 1/3 cup smoked gouda ( loved this it made the pizza 10x better ) 
• 1- 1 1/2 cups mozzarella
• 2 pieces turkey bacon (or regular), cooked and chopped
• 1 chicken breast, cooked and shredded (see recipe above)
• 1/4 red onion sliced ridiculously thin
• 1/4 bunch of cilantro, chopped

instructions

for the crust
1. add yeast to warm water & allow to sit for 10 min. in a large bowl, combine flours and salt. add the yeast mixture & stir to form a soft dough. turn the dough onto a lightly floured surface. knead until smooth and elastic, adding more flour as needed. coat a bowl with olive oil. place the dough in the bowl, turning it once to coat with oil. cover and let rise in a warm place. the dough should double in volume (1-1 1/2 hours). flatten the dough and divide in half. shape each piece into a ball & let raise for another hour. add toppings and bake at 425 for 15-20 min.
for the blackened chicken
2. mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breast with cooking spray on both sides, then coat the chicken breast evenly with the spice mixture.
3. cook in a med-high skillet one minute on each side and finish in a 350 degree oven about 20-30 min.
for the pizza
4. after rolling out the crust place a layer of bbq sauce on the dough. sprinkle the chicken, onion and bacon and top with cheeses.
5. bake at 425 for 10-20 min depending on the size you made your pizza. just watch until the cheesy is bubbly and beginning to brown. remove from oven and sprinkle with cilantro.

from: oh, sweet basil. 

BBQ Wing Chicken Ring.

I have definitely been a slacker. Prepare for the recipe overload. It was my goal to blog a little about the day and add the recipe at the end.. Well with work and prepping for Brody's surgery that just hasn't happened. I also decided I would be better about adding pictures with each recipe. Forgive me, that hasn't really happened either. So here you go one of our all time favorites

INGREDIENTS

8 

ounces cream cheese, softened

1 

packet ranch dressing mix

1/2 

cup celery, finely diced (I omit this) 

1/2 

cup onions, finely diced (I omit this)

1/2 

cup Buffalo sauce

2 

packets (6 ounce) cooked chicken, very finely diced

2 

tubes crescent rolls

1/2 

cup ranch dressing (for dipping), optional 

1/4 

cup scallions, cilantro, or fresh herbs, finely chopped  ( I omit this) 

DIRECTIONS

• Preheat oven to 375°F. In a large bowl, combine cream cheese, ranch dressing mix, celery, onions, Buffalo sauce, and chicken. (Or, if you'd rather, mix it all together in a food processor.)
• Open the tubes of crescent rolls and separate each roll into four rectangles. Lay the rectangles on a parchment lined or nonstick baking sheet to form a large circle.
• Spoon chicken mixture into the center of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling.
• Bake in preheated oven at 375°F for 15-20 minutes, or until golden brown. Allow to cool slightly before serving. Garnish with chopped scallions, cilantro, or other herbs, if desired.

Quinoa Chili

This is the first time i've tried this recipe. I almost prefer it over the meat chili! I did adjust the recipe a little bit. Enjoy :)

Ingredients

• 2 cups cooked quinoa ( I only did one cup ) 
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes ( I cut up two medium sized tomatoes from my garden ) 
• 1 (15 oz) can tomato sauce
• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian) ( I used vegetable broth) 
• 1 (7 oz) can diced green chiles
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn ( I would use two cans of corn ) 
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Directions

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes. 
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Recipe adjust from: http://www.cookingclassy.com/2013/07/quinoa-chili/

Love always,

K 

Our God loves broken things.

Though life seems to be full of uncertainty, heart break and disappointment I am so grateful for a savior that knows far more than we do. At our lowest moments we often don't know where to began but luckily we have someone who knows exactly where to start. We don't know what the outcome will be but are given the calming reassurance that it will be okay. Our hearts won't hurt forever. Eventually our eyes will be open to what he sees. We might still feel pain but we will begin to realize that it's all part of his plan, it all happens for a reason. I am eternally grateful for a place on earth that gives us the glimpse of heaven, a glimpse of the bigger picture. As I sit here and struggle and try to place the pieces of the puzzle together I feel reassured that it's in his hands. I absolutely love the temple and the peace it brought as I sat there tonight. It truly is a beacon of hope.

Love always,
K

Cajun Fajita Pasta

I absolutely love pasta and this has to be one of my favorites now. You can make it vegetarian by omitting the chicken and substituting chicken broth for vegetable broth. Enjoy!!

Try me!

Love always,
K

Easy Navajo Tacos and Lemon Pepper Corn on the Cob.

The first time I had these Navajos Tacos was at my in laws. They were so easy but so yummy. 

1 Can Chili ( I like to use the hot kind)

Pita Bread

Cheese

Lettuce 

Tomatoes 

Yep that's all. I love this dinner for busy nights. It beats ramen noodles or mac and cheese and probably takes just as long.

Lemon Peppered Corn on the Cob:

While living in Florida I had the luxury of fresh fruits and veggies everywhere. One night we had some corn that needed to be cooked up. I wanted to do something new with it. I slathered it in some butter and sprinkled lemon pepper on it.. Yep thats it. Super yummy grilled or just thrown in the oven.

Orange Cauliflower.

Sorry I guess the link isn't working for some of you so here is the recipe:

Ingredients

• 1 medium sized cauliflower broken into florets (made approx. 3 cups)
• 1/2 cup diced bell peppers (Mixed colors)
• 1/3 cup + 2 tbsp corn starch
• 1/2 cup all-purpose flour (maida)
• 1/4 to 1/2 cup water (to make a batter)
• Oil for frying + 1 tbsp
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 tablespoon orange zest
• 3/4 cup vegetable broth
• 1/2 cup freshly squeezed orange juice
• 2 tsp soy sauce
• 2 tbsp sugar
• 1 tsp Sriracha (Or any other red chili paste/sauce)
• 1/4 teaspoon crushed black pepper
• Salt to taste
• 1/2 teaspoon sesame seeds
• 2 tbsp green onion, thinly sliced

Directions

1. Heat oil for frying
2. In another pan, heat half tbsp. oil and add the diced peppers. Sauté them for a min or 2 until they turn golden. Make sure that you are not overcooking the peppers. Set aside once they are done.
3. Mix the corn starch and all-purpose flour with a pinch of salt and water to make a thick batter. 
4. The batter should be thick enough to coat the cauliflower florets evenly.
5. Dip each cauliflower floret into the batter and add them into hot oil for frying. 
6. Fry them in batches so as to not overcrowd the pan. 
7. Once the batter covering the florets turns crisp, drain them out of the oil and place them on paper towels.
8. Once you are done frying all the florets, you have to keep them crisp until you are ready to toss them in the sauce. You can do this either by keeping them warm in a pre-heated oven or re-frying them in hot oil for just a min before adding them into the sauce.
9. For the sauce, heat 1/2 tbsp oil in the pan you roasted the peppers in. Add minced ginger and garlic.
10. Sauté them for a min until they turn golden. Add the orange zest in.
11. Add the broth, orange juice, sriracha, soy sauce, sugar and mix well. 
12. Meanwhile, mix 2 tbsp of corn starch in water to make a thin paste.
13. Once the broth-orange mixture begins to boil, lower the heat. Add the crushed black pepper and salt (if required only)
14. Add the corn starch paste into the boiling mixture in a slow steady stream. Make sure you are constantly stirring the simmering mixture with your other hand while adding the corn flour paste.
15. Once the mixture thickens, toss in the fried cauliflower and the sautéed bell peppers.
16. Mix well and increase the heat up a notch. Heat for a min or 2.
17. Transfer it to a serving dish and garnish with sesame seeds and sliced green onions.

From: Yummily Yours

Orange Cauliflower

Rainy weather always sets off a craving for a yummy comfort food. Tonight I decided to try Cauliflower Chicken. It's a vegetarian version of Orange Chicken and it was actually pretty yummy.

Recipe can be found at: http://yummilyyours.com/orange-cauliflower/

A year ago....

A year ago today my journey in paradise started. This journey changed my life for the better. I left home, scared, depressed and un sure of what I was to do next. Up until three months before I had my life completely planned out. I was one hundred percent sure I was going to marry B and life was going to be amazing. Things changed quick. My Father in Heaven had something else in store for me. I left for Florida looking for a fresh start. A place where I knew four people, and they were the only ones who knew me. I was heart broken and honestly very lost. Florida will forever hold a huge place in my heart. I owe who I am to the people I met there, the spirit I felt there, and the amazing example of my cousins. I was able to discover who I was and what I wanted in life. I felt the spirit differently than I ever had before. I was at complete peace with where my life was and knew no matter what everything would work out. It was hard leaving home, leaving someone I loved, but it was the absolute best. I owe a lot of where B and I are now to trusting the lord and walking away. Florida will always be my home away from home. There was something magical about that place. Maybe it was just getting away, being alone, and having to completely rely on my savior. Whatever it was it changed me for the better.

Always and Forever,
K