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It's been a year since the last time I blogged. I don't understand it myself, so don't ask me to explain. Just know that I am hoping to get back in the swing of things, and this easy and healthy dinner I made last night seems like a great way to start things off again! So this combo of ingredients came to me while I was driving home from work yesterday and when I came home to look for a recipe it seems that I am not as clever as I thought I was. There were about 300 recipes out there and they were all different. I decided I would just make it the sway I wanted to. So here is my version of a Shrimp Avocado and Mango Salad. And how it's been since my first post all those years ago, this is a no recipe, recipe made with tons of love! These measurements will make about 4 small salads appetizer size, or 2 big dinner size salads. Here's what you need; 2 Mangos 2 Avocados Shrimp. I used about a pound of large shrimp. You need like 18-20. Or as many as you want. G...

This past weekend P2's cousin and his partner gave us a grill. Yup.. GAVE us a brand new grill!!! Since that day almost everything I have eaten has been grilled. I know that's probably not the healthiest choice in food preparation, but right now I can't help myself.  I'm a city boy, so I have never actually owned a grill.    Soon I hope to share the ridicules  joy I have found in brining meat before grilling it, but for now I am going to share the pleasure of the grilled flat bread. If you are unfamiliar with flat bread, it's Pizza. I am not sure what why it's cool to say flat bread, but in the past few years, that's just the way it is. So Clearly there not much to know about in term of how to make a grilled flat bread (store bought by the way). What I can tell you is more advise than anything else. I found success in having the grill very hot on one side and less hot on the other. Brush each side with a little olive oil...

February 21st, 2013 03:02 AM ET Nationwide study casts a wide net over seafood fraud Mislabeled fish is flooding the marketplace and Americans may be swallowing it hook, line and sinker, according to a new study by an environmental activist group. A look at seafood sales across the country by ocean conservation group  Oceana found that roughly one third of the time, seafood sold at U.S. grocery stores, seafood markets, restaurants and sushi venues had been swapped for species that are cheaper, overfished, or risky to eat. Beth Lowell, campaign director for Oceana, told CNN that the study was conducted over the course of two years and encompassed retail outlets in major metropolitan areas across 21 states. Staff and supporters of the organization purchased 1,247 pieces of fish and submitted samples to a lab for DNA testing to determine if the species matched the in-store menu or label in accordance with  Food and Drug Administration naming guidelines . ...

Just saw this while I was tooling around on google looking for other food blogs. It's an iReport from CNN about what foods people think are gay, and which foods people think are straight, seemingly stemming from the whole Chick-fil-A disaster a little while back. I think it is a funny, and light hearted piece, however after reading the comments left by some people I am surprised by how many seem to have thought the reporter was trying for a "hard hitting" journalistic masterpiece. Other comments were quite funny. Here is the video; Here is the link to CNN if you want to check out the comments too. Any thoughts to foods that you think are gay??? ;) XOXO - P

So the surprise breakout star of my culinary week is a sauce I used to top off a dish last night. It was an Eggplant and Pepperoncini Tomato Sauce that was simple and actually quite delicate. If you read this blog often you know I have random and strong cravings that need to be satiated immediately.  For weeks I have been craving spicy food, and yesterday it was those funky little green peppers. If you don't know what Pepperoncini are, they're those pickley, and a little spicy peppers you find in Italian Antipasto and Greek Salads. You find them near the olives at the grocery store. They look like this- The gorgeous recording artist Chantae Vetrice  was coming over to record with P2 , so I needed to make something impressive, but this damn craving was bugging me. I sent Chantae a message and asked what she would like for dinner, and she said she eats everything, so it was on! I knew a few things going into this meal; 1. I wanted a sauce to top breaded chicken cutlets....

Fall is here, and if you live in the North East like I do then you know that Apples are in season. Apples, Pumpkins, Cinnamon, and Corn are all over the place, so naturally I started to crave the comfort of Apple Pie. Well not really the pie but those soft, cinnamony Apples inside the pie. So that being said, I am happier with a crumble than a pie. Not to mention I hate to bake, so a crumble is much more my speed. I fell victim to my cravings today, and the picture above shows that I have no regrets! In the spirit of health I cut out the bad stuff because the more I do that, the more I realize we don't need it. Mind you, I still kept real sugar in there, but it was organic. Does that count? What I did was follow this recipe, but switched out things to make it gluten, soy, and dairy free; http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe/index.html . Admittedly it is not the best recipe out there, but again, I do not bake, and it was real easy to follow....

Have left over chicken and not sure what to do with it?? Do what I did.. Make a Chicken Fajita Frittata!   Seems like Friday night is a popular night for roast chicken, so when a weekend brunch comes along why not use the inevitable left over chicken for a quick and fun take on a brunch classic? I have been kind of obsessing over frittatas lately, They are so easy, pretty healthy, and pretty cheap to make too. With a little cash you can feed like 8 people. That is not too shabby if you are counting your pennies! So what I did was saute slices of different colored bell peppers and onion in my cast iron pan with a little olive oil, and when they started to develop color I added in the meat I had pulled apart from one chicken breast. I seasoned the mix with Adobo, chili powder, salt, and pepper. While that cooked and the chicken got heated back up, I whisked a dozen eggs with a handful of chopped cilantro, a little more adobo and chili powder, and a splash of cold water. When th...