Fresh Take on Lunch with Pesto Tuna Wraps

I used to go out to lunch ...lots. Now that I am married, a homeowner, and have bills and a budget I eat most of my meals at home or pack my lunch for where ever my work schedule takes me for the day. I know so many people (girls mostly) who skip lunch or just have a little something that a co-worker brings in or a snack machine treat. People think this might be a good way to lose some weight or not eat as much. WRONG! If you read any newer weight loss book or talk to a nutritionist they all say don't skip meals. However, I hate eating the same thing everyday for lunch or trying to be "healthy" and eating brown rice and a plain chicken breast. I am not sure why those are always the suggestions for a healthy lunch, there are so many more options! I like to make my lunch satisfying and nutritious. If I feel satisfied at lunchtime, I am less likely to eat some of that left over cake or get in that candy jar at the office. Eating a nutritious, fulfilling lunch will also keep me from overeating at dinner. I used to think, "Oh I'll just have a granola bar for lunch," but after a workout and day of work, I would be starved at dinner. I wasn't thinking about the fact that nighttime is the worst time to over eat.

So this recipe is packed with flavors, easy to put together the night before, and is filling enough to keep me going! There are a few ingredients in this wrap such as pesto, sun-dried tomatoes, and olives that you may not just keep on hand, but I encourage you to buy them. They will last a long time, and they can add a punch of flavor to so many different dishes!

Pesto Tuna Wraps

Ingredients:

• 1 5oz can tuna in water
• 3 sun-dried tomatoes in oil (chopped)
• 4 kalamata olives, chopped (you can find them in the international foods aisle or where the pickles and condiments are. I love them, but you can leave them out if you just don't like olives)
• 1 Tbs prepared pesto (international foods aisle, a must have ingredient! A little goes a long way with this stuff so buy a jar and experiment)
• 1 Tbs Extra Virgin Olive Oil
• Salt and pepper to taste
• A few sprinkles of Parmesan cheese, if desired
• Whole Wheat Wrap or low carb wrap

Directions:

1. Combine all ingredients together with a fork except wrap
2. Put tuna mixture in the middle of wrap, fold like a burrito and secure with a toothpick!

Enjoy!

TIP: Since I recently got married I actually own a panini maker, aww its such a delightful thing! Any time I make a sandwich or wrap at home, I pretty much panini that sucker, as I did with the tuna wrap. However, you can easily make a Panini with two skillets...

To make a Panini with no Panini Maker:

1. Just heat one up on med-high heat
2. Spray with cooking spray
3. Place wrap in skillet and press down on wrap with other skillet about 2 minutes, flip and do the same on other side for about 2 minutes

A beautful lunch!

Half Wheat Chocolate Chip Pancakes with Strawberry Jelup!

So, with all of the great deals on fruits and veggies right now, I have a ton of fruit at the house! I mean I got strawberries for $1.50. I love having strawberries at the house, but for some reason they get put in the refrigerator, and they don't get eaten! Weird, I know! So, last Saturday I decided to make pancakes, and instead of the most popular topping, maple syrup, I made a Strawberry Jelup! As far as the pancakes I like to use whole wheat flour in them, because even though I am having pancakes for breakfast (which is a treat) I can add some substance with the whole wheat that is good for us and keeps us fuller longer! I have tried making completely whole wheat pancakes, and they just are a little to "wheatie" tasting. If you like them that way, then by all means use all whole wheat flour, but I think that going half and half works wonderfully. So here is the recipe...

Half Wheat Chocolate Chip Pancakes with Strawberry Jelup

For the Pancakes:

(adapted from the Cooking Light buttermilk pancakes)

• 1/2 cup all-purpose flour
• 1/2 C 100% whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 1 teaspoon vegetable oil
• 1 large egg, lightly beaten
• 1/4 Cup chocolate chips

Directions:

• Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture.
• Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
• Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
• Sprinkle a few chips on each pancake before flipping, Just a bit of chocolate in the morning makes me HAPPY!

• Turn pancakes when tops are covered with bubbles and edges look cooked.

TIP: Keep the oven on at 300 degrees, put pancakes in there on a baking sheet and they will stay warm until you are finished with the rest of the cakes! (I hate eating breakfast by myself because I wanted Zach to eat when it the food was still hot, this way we can both enjoy our hotcakes!)

For the Strawberry Jelup:

• 2 cups of sliced strawberries
• 1/2 cup orange juice
• 1/2 cup water
• 1/4 cup brown sugar
• 1 tsp vanilla
• pinch of salt

Directions:

• Put all of the ingredients in a saucepan over medium high heat
• Stir and let come to a bubble, let it reduce until it thickens and get a jellie/syrup like consistency.

Delicious!

Preview of what's to come!

So, I have had a terrible sinus infection the past two that is finally starting to go away. Therefore, I have not does as much cooking or posting. However, I wanted to give a little preview of recipes that are coming...

Blackened Tilapia with Black Bean and Corn Salsa

And Zach and I have started a little "I make breakfast on Saturday mornings while he showers and watches TV" tradition! haha It's the only morning we actually have the time to sit down and eat a good ol cooked breakfast in the morning other than cereal (which I am very fond of by the way!) So last Saaturday we had delicious..

Half Wheat Chocolate Chip Pancakes with Strawberry Jelup! (Jelup=cross between jelly and syrup)


And tonight we are having my Maid of honor and her man over for dinner and horse shoes! So I'll fill you in on my take for a healthy, yummy "BBQ Sandwiches and All That Goes with Em" Summer Feast!

STAY TUNED...and let me know what your favorite recipes are, I love new ideas about foods people love and how to put my spin on them!

Talk of the Town!

I was on on News Channel 5 Talk of the Town at 11 am today! I was so excited about this, since I interned there last Fall. I used to help the people coming to cook get set up and ready for the interview. I would think about how I would love to be on sometime I just needed a platform, and now I got to! This was so much fun, love all of the people who work on that show! So encouraging and great to see everyone, thanks for your support!

Here is the link...

http://www.newschannel5.com/Global/story.asp?S=12838225

Tennesse Mornings!

Don't miss me on Fox 17 Tennessee Mornings tomorrow, Monday @ 7:45! I'll be talking about Savannah of course, making Blue Peach Pizza!

Caramelized Onion, Bleu Cheese Burgers with Kickin SWEET Potato Fries

I will start off by saying that I used to not like bleu cheese..at all! Now, after really wanting to like it, because its cheese and seems fancy, I love it! ha Yep, I have brainwashed myself into liking bleu cheese, or maybe I just finally tried it with the right thing. So if you are unsure about bleu cheese, you must try these burgers! The sweetness of the caramelized onion mixed with the tangy flavor the cheese is simply wonderful. So without further adoo the very fancy, complicated, and difficult to make Caramelized Onion, Bleu Cheese Burgers...NOT! So easy, and a nice change to your typical grilled cheese burger.

Ingredients:

• 1 lb ground sirloin (its lean and has good flavor)
• 2 garlic cloves minced
• 1/2 tsp salt and 1/2 tsp pepper
• 2 tbs low sodium Dales, YUM!
• 1 onion, sliced
• 1 tbs butter and 1 tbs EVOO (extra virgin olive oil)
• Bleu Cheese crumbles
• Whole Wheat Buns (makes sure it says 100% Whole Wheat as the first ingredients)

Directions:

1. Combines first 4 ingredients with hands (don't over mix)
2. Form into 4 patties and refrigerate until ready to use
3. Put sliced onion in butter and olive oil on med low heat, salt and pepper to taste
4. Let onions cook until they turn a caramel color, stirring occasionally, should take about 45 minutes (the onions will almost get almost gooey, they are so sweet and amazing so let them go if you have the time!)
5. Grill the burgers on medium high for about 6-7 minutes on each side
6. Top with blue cheese the last few minutes of cooking to let it melt, like so...
7. Place buns on grill to toast for a minute or two on each side
8. Put burgers on buns and top with onions and some basil if you have it!

Delicious!

Now for the Sweet Potato Fries, I could write a whole blog on sweet potatoes. They are healthy, naturally sweet, and a pretty color! You can do so much with them..ahh I love em! Sooo these are baked in the oven, and I like to enhance their sweetness and give them a little kick at the same time. Here we go..

Kickin' SWEET Potatoes Fries

These fries are actually not fried! A few tips to keep in mind to get these baked fries to taste crispy and delicious liked a fried fry. You must cut them into fry size sticks, not too big. When you put these on the baking sheet try to keep them separated so they wont steam. Also they will be done cooking after about 15-20 minutes, but keep them in the oven another 10 minutes to really let them really crisp up! Notice each unbaked fry has its own space on the sheet...

Ingredients:

• 2-3 sweet potatoes, peeled and cut into fries
• 2 tbs Extra Virgin olive oil
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp chili powder
• 3/4 tsp sugar
• 1/4-1/2 tsp cayenne (depending on if you like it hot!)

Directions:

1. Place fries on baking sheet covered with aluminum foil for easy clean up
2. Toss potatoes in the rest of the ingredients
3. Place in a 400 degree oven for 25-30 minutes, tossing half way through

DONE! These are always a hit, we dip them in catchup of course:)

Cooking on Better Nashville!

I had so much fun going to Channel 4 News' studio to do a cooking segment for Better Nashville! They were so nice, and they had an awesome brand new kitchen studio!

Check out this link to my segment...

http://www.wsmv.com/video/24273949/

Pretzel Cheese Chicken, Summer Tomatoes, and GRILLED CORN

Before I tell you about my latest summer food creations, I want to say this...God answers prayer. If you are a newlywed or recently married you know there are challenges to completely uniting your lives. Money, of course, is a frequent topic of discussion. I won't get into the details, but I tell you what...God knows what is best, and if you can trust together and pray together he will give you exactly what you need. This is where the patience in my blog title comes from. Everything you think you want/need just isn't going to happen over night.

Alright and speaking of patience....

Whether grilling or browning chicken in a skillet, you must let it sit for a little but and make sure the skillet is hot! I used to check my chicken or really any meats constantly to see if they looked all brown and crispy like they do on TV cooking shows or at restaurants. To my surprise they would never get that crispy coating. I finally learned to just walk away! That is exactly what you must do on my Pretzel-Cheese Chicken. Now, I came up with this once again in an attempt to use what I had on hand..chicken, buttermilk, pretzels, and 2% shredded cheddar cheese. I now live with a human being who completely adores cheese, as most people do. Therefore, I feel that this is a good one for kids and adults, I mean whats not to like in that ingredient list?! So here it is...

Pretzel Cheese Chicken

Notice the browned, crisp coating!

Ingredients:

• 3 Chicken Cutlets
• 1/2 C low fat buttermilk
• 2/3 C pretzel crumbs (food processor, or old school-grind in a Ziploc bag with a rolling pin)
• 1/2 C shredded cheese (cheddar is awesome but use you have)
• 1 tbs Canola Oil and cooking spray

Umm yeah...that's all!

Directions:

1. Marinate chicken in buttermilk for 20-30 min
2. Put crumbs and cheese in a shallow dish
3. Dip chicken in crumb mixture on both sides, press in to coat
4. Heat oil in oven-proof skillet over Med-High heat
5. Brown for 3-4 minutes on both sides (TIP: before flipping chicken, coat top side with cooking spray)
6. Finish cooking in the oven for 10 min (depending on thickness) at 350 degrees

I topped this chicken with Roasted Summer Tomatoes

Ingredients:

• 2 Tomatoes on the vine, quartered
• Olive oil
• salt and pepper
• fresh basil

Direction:

1. Over at 250 degrees
2. Drizzle tomatoes with olive oil, salt and pepper
3. Place on baking sheet in the oven for 2 hours (the longer the better)
4. When dinner is ready remove and sprinkle with julienned basil

Last but certainly not least Grilled Corn!

Ingredients:s

• 1 tbs butter
• 2 tbs orange juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp chili powder
• 4 Corn Cobs

Directions:

1. Melt butter and combine first 5 ingredients
2. Tear 4 square sheets of aluminum foil
3. place 1 cob on each square and brush with butter mixture
4. Roll corn in foil like so....
5. And grill for about 15 minute over medium heat( turn a few times for even cooking)

This is what I call making the most of summer produce!

Make extra corn by the way, it will get eaten!

Cook-off Video!

Here is a link to the Real Women of Philadelphia (cream cheese) Appetizer cook-off video! This was so much fun, and my first time cooking in a real kitchen studio. Paula was awesome of course!

http://www.youtube.com/watch?v=MHG-oSWsWtk&feature=channel

Raspberry Sauced Chicken and Buying in Bulk

Secrets in the Sauce!

Okay so two things that I find are a great way to save money...the big frozen bags of chicken cutlets and the huge containers of spring mix at the grocery. Everyone just needs chicken on hand, it's just a simple, healthy, go-to kind of thing. I like the cutlets because they cook up quick, and 1 is perfect portion size, for me not Zach that is! Thaw a few pieces in the fridge the night before, then marinade all day or just season and grill! During the summer months I do find that grilled chicken can get a little boring. So last night in an effort to not go to the grocery store and just use what I had, I remembered I still had frozen raspberries from my fruity 4th punch. Raspberry sauce for the chicken, yum!! Just a simple sauce that took maybe 10 minutes to cook was the perfect accompaniment to turn simple grilled chicken into a very special and beautiful dinner.

Now as for the huge container of greens, basically I have salad every day. It's delicious, light, and tastes great in the summer. You can simply dress it or add summer tomatoes, feta, and pines nuts! I love adding some fruit like strawberries or pineapples to mine to give that restaurant quality feel. You can really get creative with this stuff! Its inexpensive and just the perfect, versatile summer side dish.

Raspberry Sauced Chicken

Ingredients:

• 3 Chicken frozen cutlets
• salt and pepper
• EVOO
• 2/3 cup frozen or fresh Raspberries
• 1 1/2 tsp orange zest
• Juice of half an orange
• 3 tbs Brown sugar
• 1 tbs balsamic vinegar
• salt and pepper

Directions:

1. Season chicken with salt and pepper, liberally
2. Spray grill pan or grill on medium high heat with cooking spray
3. Grill Chicken on each side 5-6 minutes, depending on thickness (Let the chicken get grill marks by not moving it around lay it and leave it!)
4. While Chicken cooks, combine last 6 ingredients in a saucepan. Let cook over med-high heat until reduced to a thick sauce consistency, 7-8 minutes

Frozen Fish and Vidalia Onions

So when I say frozen fish, I am actually not talking about fish sticks! I live in middle Tennessee, so we don't exactly have much fresh, never frozen fish available unless your willing to pay more than I can afford. I have learned that at grocery stores the fish that is sitting out in the cases is really no better than the frozen varieties underneath. Actually the frozen has more varieties, and it is frozen right after its caught, so from my experience it tastes better! Fish is healthy and thought of as a treat, but if you look for deals it can be just as affordable as other proteins. The salmon I used last night for example was frozen, wild caught and on sale for 8.99/lb! I thawed it in the refrigerator the day before, and it was delicious.

Now if you live with or cook for someone that says they don't like Salmon, ignore them when making this recipe. Seriously, Zach always says "Oh I don't really like Salmon," then I make this, and he talks about how great it is! I love using Asian flavors with Salmon, and you can get all of these ingredients at your local grocery store in the Asian foods aisle.

One more thing...VIDALIA ONIONS. They are amazing, and you can't always find them in the grocery stores. However, there were tons when I went shopping that were on sale, and I grabbed like 4 them! They are so sweet and wonderful, and I am not even a huge onion fan. If you see them..buy them..I'm just sayin!

Asian Marinated Simple Salmon with Potatoes and Vidalia Onions

Ingredients:

• 1 lb Salmon
• 1 tbs Dijon
• 1 tbs Maple Syrup
• 1 tbs Rice Vinegar
• 1 tsp Chili Garlic Sauce (this is that red stuff you always see at Chinese restaurants, its at the grocery store! It's cheap, tons of flavor, and a little goes a long way!)
• 1 tsp sesame oil (Asian aisle, same perks as the ingredient above)
• 1/2 tsp Fish Sauce (Asian aisle, OMG flavor explosion)
• 1/2 tsp Hickory Smoke Liquid
• 1 lime, juiced
• Toasted Sesame Seeds for garnish

Directions:

1. Combine by whisking all ingredients in a bowl except Salmon and Sesame Seeds
2. Place Salmon in a Ziploc bag with marinade
3. Put in refrigerator for at least 30 minutes
4. Preheat grill (I used an indoor grill pan) to medium high heat and spray with nonstick cooking spray
5. Let salmon come to room temperature and place Salmon on grill for 5-6 minutes, flip and grill for another 4-5 minutes until flakes with a fork.
6. Sprinkle with toasted sesame seeds

I served the Salmon filets over a bed of spring greens tosed with a dried cranberries dressed lightly in a roasted garlic vinaigrette (store bought)

Potatoes and Vidalias

Ingredients:

• Two larges idaho baking potatoes, diced
• 1 vidalia onion, sliced
• salt and pepper
• garlic powder
• chives
• extra virgin olive oil

Directions

1. Preheat oven to 375 degrees
2. Place potatoes and onions on baking sheet
3. Drizzle with extra virgin olive oil, enough to coat veggies
4. Liberally prinkle with garlic powder, salt, and pepper
5. Bake 20 min, tossing halfway through
6. Sprinkly with chives or parsely to garnish

By the way most of my recipes serve about 3 people. I am usually just cooking for two, but I always make enough for leftovers or in case we are really hungry;)

Fruity 4th Punch

So after a painful morning jog I decided to make some good ol fashioned spiked punch for our 4th of July celebration. It just looks nicer than bringing in a case of beer, don't ya think? So, when I make mixed alchoholic beverages, it is my mission to do everything I can to cut down on the sugar without anyone knowing the difference. The key to my success?? CRYSTAL LIGHT! Its absolutely wonderful in all varieties! This one turned out pretty tasty...

Fruity 4th Punch

Ingredients:

• 1 pack of Raspberry Lemonade Crystal Light (off brands work too)
• 2-3 cups of vodka or rum
• 1 cup rasperries and blueberries each (fresh or frozen works)
• 1 lemon, sliced
• ice
• water
• Diet Sprite

Directions:

• Fill pitcher with ice, drink mix, vodka, and water until half full, mix until desolved
• Add berries and lemon slices, stir
• Stir and top your drink with diet sprite for a little sugar free fizz!

This was a hit, I think because its so light and refreshing. Who wants to feel full from a drink on a hot summer day, not me! I'll take a sugar free buzz and some baked beans please!

Did I mention it looks pretty too?! ;)

First Weekend Home

So I just returned from Paula Deen's Real Women of Philadelphia Contest. No, I am not from Philadelphia. It was a contest that featured cooking videos with recipes using Philly cream cheese. Here is the link to the website www.RealWomenofPhiladelphia.com. I was in the appetizer competition, and my recipe was called Blue Peach Pizza. We all think it's pretty awesome, but try it for yourself! It has a unique combo of ingredients, but they work, plus it is a little lighter than your typical cream cheese concoction. Here is a link to a story Savannah news did on the competition http://www.wtoc.com/global/category.asp?c=153752&clipId=&topVideoCatNo=15094&topVideoCatNoB=153746&topVideoCatNoC=133146&topVideoCatNoD=135069&topVideoCatNoE=153742&clipId=3225256&topVideoCatNo=15094&autoStart=true&clipId=4903733&topVideoCatNo=15094&autoStart=trueHere AND here is a link to my Blue Peach Pizza cooking video http://www.youtube.com/watch?v=9kJGp7Pqw9g. The dish sounds complicated and fancy, but it is so simple and impressive! I love using fresh, quality ingredients to make healthy, beautiful food!

Here are a few pics from Paula's house...

Absolutely Perfect!

Recognize this Kitchen?? Yes it from Paula's Show!

View from her back porch...

I didn't win the competition, but it was an eye-opening and incredible experience! I think they were looking for more of a representative of the website and the cream cheese brand. I understand their choice, since I rarely use cream cheese in my cooking as a main ingredient. I was actually a tad relieved, I really have not gotten to settle in with my husband and enjoy married life at home. I am still not even fully moved into our house! It has definitely been a crazy 6 months, but maybe the best 6 months of my life.

Alrighty, so yesterday I was going to make some salmon we had in the freezer, but it was taking forever to thaw! So I decided to use what we had in the refrigerator since Zach was starving after church. We had some leftover grilled pork chops and whole wheat tortillas, so pork tacos of course! Here is the recipe...

Pork and Pineapple Tacos

-4 whole wheat tortillas

-1 bell pepper sliced

-1 onion sliced

-2 garlic cloves, minced

-1 tomatoes, chopped

-3/4 cup cubed pineapples (fresh if you have it, but canned works too)

-2 grilled pork chops, cubed

-1 lime, FRESH

-2 tbs hoisin sauce (A chinese barbeque sauce you can find in the asian section of grocery, it's a must!)

-1 tsp hot pepper flakes

-Salt and pepper

1) Saute pepper, onion, garlic in 1 tbs canola oil over medium heat for 2-3 minutes

2) Add tomatoes and pineapples, salt and pepper to taste, another 2-3 minutes

3) Add pork, juice of lime, hoisin, and pepper flakes

4) Heat Tortillas, make your own tacos!!

This literally took 15 minutes to make, it's also light, fresh, and simple! You can add sour cream and shredded cheese of your choice on your tacos like we did...Zach would not have a taco any other way!

A Happy Boy!

Who is this blog for?

Well the purpose of this blog is to keep a record of the recipes I create as a passionate young cook...on a serious budget!  However, it is also for those of you who aren't very sure of yourself in the kitchen.  If someone mentioned how they recently made Crab Cakes or Rosemary-Crusted Pork Tenderloin, you automatically say "oh I can't cook like that."  But you love Crab Cakes and the pork sounds like something you'd get at a fancy restaurant...why shouldn't you learn how to make them?!  I have had so many people tell me that they wish they could get into cooking or have a hobby like I do.  Here is the secret, YOU CAN.  It doesn't have to be about having dinner parties every night and expensive place settings.  It's about making things with your own hands, knowing that what you put in you and your family's body, and savoring food, not just eating to eat.  I firmly believe you can lose weight by cooking, and you can do it at home with your family for fun!  What is not to love about that idea?

I did NOT grow up in some established culinary family where I learned cooking techniques at 3 yrs old and worked in the family restaurant all my life.  My family cooked as much as anyone's family did, but I really learned how to cook by experimentation.  I have messed up quite a bit in the kitchen, but from those experiences (and Food Network) I am comfortable in the kitchen without a recipe right in front of me that I must follow word for word.  Where is the fun in having to follow all of those rules?!  I want to change recipes, make them my own, and make them to suit me and sweetie!  At night cooking and eating dinner together is something I look forward to throughout the day.  It is our special time.  So don't be intimidated and don't worry if you mess up, have fun with it.

So print out a recipe, get in the kitchen, and come on a little cooking adventure with me!

Cooking Videos & TV Appearances

Talk of the Town

Tennessee Mornings

Cooking on Better Nashville

Real Women of Philadelphia Cook-Off Video

Recipes

Pasta
Couldn't Be easier "Homemade" Creamy Sausage Spaghetti


Poultry

Pretzel Cheese Chicken, Summer Tomatoes, and Grilled Corn
Raspberry Sauced Chicken and Buying in Bulk

Fish

Asian Marinated Salmon and Roasted Potatoes and Vidalias

Pork

Pork and Pineapple Tacos

Ground Beef

Caramelized Onions, Bleu Cheese Burgers with Kickin' Sweet Potato Fries

Salads
Sweet-Hot Cucumber Salad


Zest Corn and Black Bean Salad

Lunch Ideas

Fresh Take on Lunch with Pesto Tuna Wraps

Turkey Pesto Sandwhich

Breakfast

Half Wheat Chocolate Chip Pancakes with Strawberry Jelup

About Me

I am a 22 year old newlywed from the great state of Tennessee, and I am so blessed to have just married my best friend!  So a little history on me...I graduated college, began a career in real estate, bought a house, got married, and participated in the Real Women of Philadelphia cooking contest.  ALL IN 6 MONTHS!  Oh and if you can't tell by now I love to cook!  I enjoy cooking things that leave people feeling refreshed and inspired after eating.  I firmly believe food should be appreciated and savored.  My one true passion is getting in the kitchen and cooking, especially teaching about cooking on camera.  I want people to see that healthy food can taste great and look beautiful without being expensive and time consuming.  I majored in Broadcast Journalism, but if I am going to be on TV I want it to be something people can watch to enjoy, learn from, and relax.  I consider myself to be a health conscious person, and I feel that exercise is a part of life just like eating.  However, I do have a passion for sugar that I refuse to ignore!  Everything in moderation, I don't really believe in total restriction.  So, now I'm ready to share my recipes and journal this all grown up life!

Who is this blog for?

Well the purpose of this blog is to keep a record of the recipes I create as a passionate young cook..on a serious budget! However, it is also for those of you who aren't very sure of yourself in the kitchen. If someone mentioned how they recently made Crab Cakes or Rosemary-Crusted Pork Tenderloin, you automatically say "oh I just can't cook like that." But you love crab cakes and the pork sounds like something you'd get at a fancy restaurant...why shouldn't you learn how to make them?! I have had so many people tell me that they wish they could get into cooking or have a hobby like I do. Here is he secret, YOU CAN. It doesn't have to be about having dinner parties everynight and expensive place settings. It's about making things with your own hands, knowing what you put in you and your family's body, and savoring food, not just eating to eat. I firmly believe you can lose weight by cooking, and you can do it at home with your family for fun! What is not to love about that idea?

I did NOT grow up in some established culinary family where I learned cooking techniques at 3 yrs old and worked in the family restaurant all my life. My family cooked as much as anyone else's family did, but I really learned how to cook by experimentation. I have messed up quite a bit in the kitchen, but from those experiences (and Food Network) I am comfortable in the kitchen without a recipe right in front of me that I must follow word for word. Where is the fun in having to follow all of those rules?! I want to change recipes, make them my own, and make them to suit me and sweetie! At night cooking and eating dinner together is something I look forward to throughout the day. It is our special time. So don't be intimidated and don't worry if you mess up, have fun with it.  

So print out a recipe, get in the kitchen, and come on a little cooking adventure with me!