Grilled Cheese + Egg in the Hole= AWEEESOME!

Probably the best breakfast sandwich idea evvvver! Check it out on seriouseats! I made it this morning! If you are extra hungry, you could even add bacon or ham!!! Dip in salsa or ketchup!

http://www.seriouseats.com/2011/02/eggs-in-a-hole-grilled-cheese-breakfast-sandwich-eggsplosion.html?ref=carousel

MUNCHIE MONDAY!!!!

I love making this salad and keeping it in the fridge to munch on!!!!

Cucumber Salad

Ingredients:
Salad:
3 cucumbers, peeled and sliced
2 tomatoes, chopped
1/2 of a white onion, chopped
Dressing:
1/2 cup of apple cider vinegar
4 tblsp of vegetable oil
2 tblsp of honey
1 tsp of celery salt
1 tsp dried basil
1 tsp ground mustard
1/2 tsp of garlic powder
1/2 tsp of dried oregano
dash of salt and a dash of pepper

1. Mix all of the ingredients for the dressing together with a whisk.
2. Add cucumbers, tomatoes, and onions. Marinate for several hours or overnight.
3. You can also add sour cream for a creamier version!

MUNCHIE MONDAY!!!!

there hasnt been a munchie monday in a while so I am going to put up more than one recipe today!!

Panko Crusted Grilled Cheese

Ingredients:
4 slices of normal bread loaf
1 gup grated cheese
1 cup panko bread crumbs
1 egg
1 tbsp of milk
2 tomatoes thinly sliced
salt and pepper

1. Whisk the eggs, milk, salt, and pepper in a shallow bowl.
2. Pour panko bread crumbs on a plate. Pour grated cheese on another plate.
3. Put grated cheese on a slice of bread then layer with sliced tomatoes then more cheese and the second slice of bread.
4. Dip both sides of sandwich in the egg mixture and coat with panko bread crumbs.
5. In a heated pan, grill both sides of the sandwich until golden brown. Keep the flame on low as you want the cheese to be melted, but not to burn the breadcrumbs.
6. Serve with tomato soup!!!

Ocelot DAY

its an ocelot kind of day!

VIDEO YOU HAVE TO WATCH!

Chris Jordan Pictures Some Shocking Stats | Video on TED.com

Quinoa

this is an herbed quinoa recipe that I like to serve with fish (especially salmon). quinoa is great for you too! It has complete protein (quinoa contains all nine essential amino acids that are required by the body as building blocks for muscles) , magnesium (helps to relax muscles and effects blood pressure) , fiber, manganese and copper (act as antioxidants).... so with all the health benefits, you should def give it a try! 

Herbed Quinoa

Ingredients: 

Quinoa: 

2 3/4 cups of low sodium chicken stock 

1/4 cup of fresh lemon juice

1 1/2 cups of quinoa

Dressing: 

1/4 cup of extra virgin olive oil 

1/4 cup of fresh lemon juice

3/4 cup of chopped fresh basil leaves

1/4 cup of chopped fresh parsley leaves

1 tablespoon chopped thyme leaves

2 teaspoons of lemon zest

salt and ground black pepper to taste

1. For the quinoa, in a medium saucepan, add the chicken stock, lemon juice, and quinoa. Bring to a boil over medium heat. Reduce to a simmer, cover the pan and cook until all of the liquid is absorbed. About 12-15 minutes. 

2. For the dressing, in a small bowl, mix together olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper to taste. 

3. Pour the dressing over the quinoa and toss until all the ingredients are coated. Serve. 

Circles Around Me

interview and recording in the studio...

Shredded CROCK POT Chicken

this chicken is so juicy and has the perfect amount of flavor. serve in tortillas or hard shell tacos with cheese, sour cream, jalepenos, and whatever else you put on a taco. or serve on a bun!


Shredded Crock Pot Chicken 

Ingredients:
4 boneless skinless chicken breasts (organic, if possible)
1 1/4 teaspoons of cumin
1 tablespoon of chili powder
1/2 teaspoon of coriander
1/4 teaspoon of paprika
1 1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/3 cup of chicken broth
1 can of diced tomatoes with green chilies
1/3 cup of cilantro leaves
2 limes
1 large onion, chopped
1 jalepeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

1. Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute for five minutes. Add the cumin, chili powder, coriander, paprika, and garlic. Saute for two more minutes. Pour the chicken broth into the pan and deglaze. Scrape up any browned bits. Set pan aside.
2. Season the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top.
3. Pour can of tomatoes in the crock pot.
4. Add the cilantro and jalepeno.
5. Pour the onion and garlic mixture on top.
6. Cook on low for 5 hours until cooked through. Shred the chicken in the crock pot by using two forks to tear it apart. It should be very tender and easy to do.
7. Serve on tortillas with lettuce, tomato, avocado, cilantro, onion, and cheese. Or serve on a bun with lettuce, tomatoes, and cheese.

FROM Experience Life Magazine

super simple slimdown! a quick detox, but you should be eating this healthy a majority of the time!!!!

The UltraSimple Slimdown

Dr. Mark Hyman shares the seven-day program he uses to help thousands improve their health, drop unwanted pounds and transform their eating habits for good.

By Mark Hyman, MD / July-August 2010

In a world where quick-fix diet schemes abound, you’d be wise to look at any seven-day weight-loss plan with a healthy dose of skepticism. So let me clarify right from the beginning that while the plan outlined below may very well help you lose a few pounds, it is not designed solely — or even primarily — for weight loss.

My main purpose in developing this program was to help you conduct an experiment with your own body. It’s an experiment that will help you observe how much better you can begin looking and feeling simply by eating a whole-foods diet over the course of a single week.

Follow the program for seven days and you will likely experience reduced inflammation and toxicity, resulting in a noticeable slimming down of your face and body. But the other positive side effects — better sleep, more energy, improved skin, decreased joint pain, enhanced elimination, fewer chronic discomforts — are likely to be even more profound.

It’s rewards like these that I’m hoping will convince you to transfer what you’ve learned to a lifelong eating plan — one that will help you achieve and maintain not just your ideal weight, but also an optimal level of vitality, with relative ease.

One thing I’ve learned in 15 years of treating diseases and health conditions of all kinds is that, very often, the things that make people sick are the same things that make them fat. When underlying health problems like inflammation and toxicity are resolved, excess weight simply drops away.
Another thing I’ve learned from working with thousands of chronically overweight and ill patients is that once people discover how terrific they can feel just by eating properly, they often remain motivated to change their habits for good.

This plan can help you experience in one week the power you have to harm or to heal your body, the power that the wrong foods have to create sickness, and the power that the right foods have to promote weight loss and health. (Those who are on multiple medications should consult their physicians before going on the program.)

As you will see, the weight you lose on this eating plan will be a simple byproduct of the energy and vitality you gain. So, let’s get started.

Preparation

One week before you start the program, prepare your body for all the goodness to come by shedding habits that interfere with your metabolism. Eliminating items from your diet in a systematic way may keep you from experiencing potential withdrawal symptoms and jump-start the process to weight loss and vital health.

Over the course of the preparation week, you should eliminate these items from your diet entirely. Remember, in some cases they are hidden in places you may not expect. Be as vigilant as you can about reading labels and making sure the foods you eat do not contain the following:

• Caffeine (except from green tea)
• Processed and refined carbohydrates and sugar
• High-fructose corn syrup
• Hydrogenated (trans) fats
• Alcohol
• Also avoid processed, packaged, junk or fast foods.

Once you’ve completed your preparatory week, you’re ready to embark on the 7-Day UltraSimple Slimdown plan. Use the recipes on the following pages to prepare the UltraShake and UltraBroth called for in each day’s meal plan, and use the Avoid and Enjoy lists to create balanced meals
for yourself.

Set aside some extra time each day to prepare any foods and beverages you’ll need to take with you to work or other activities. Make UltraShakes shortly before consuming. The recipe for UltraBroth can be made in advance and refrigerated. You should make enough broth to last you the entire week.

Also, if you experience low energy during the first day or two, take the time to rest and nurture yourself. Get extra sleep, take a nap or get a massage, so your body is recovering and healing.

The 7-Day UltraSimple Slimdown

Enjoy
Here are the foods you will include in your recommended meals over the course of the 7-Day UltraSimple program:

• Filtered water (six to eight glasses per day)
• Fish, especially small, nonpredatory species such as sardines, herring, wild salmon, black cod or sable fish,
  sole, and cod
• Lean white-meat chicken breasts (preferably organic)
• Fresh or frozen noncitrus fruits, ideally berries only (preferably organic)
• Fresh vegetables (preferably organic)
• Fresh vegetable broth (3 to 4 cups a day)
• Legumes (e.g., kidney beans, black beans, white beans, etc.)
• Brown rice
• Nuts and seeds (almonds, walnuts, pecans, macadamia nuts and pumpkin seeds)
• Ground flaxseeds (preferably organic)
• Lemons (preferably organic)

Avoid
During this program, you will avoid the following foods. The list is simply to remind you of the toxic and inflammatory foods that most of us consume daily. Some of the fruits and vegetables, and even eggs and meat, listed here may not be a problem for some of you, but the only way to find out is to stop all of them for one week and listen to what your body tells you.

• Sugar (including honey, maple syrup, high-fructose corn syrup, etc.)
• Sugar alcohols such as sorbitol, mannitol, xylitol and maltitol
• Artificial sweeteners like aspartame, etc.
• Natural sweeteners like stevia (although this might be fine in the long run, in the short run it stimulates sweet cravings and will sabotage your efforts)
• Alcohol
• Caffeine (sodas, coffee, tea — except for green tea)
• Citrus fruits and juices (except lemon juice)
• Yeast (baker’s and brewer’s, fermented foods like vinegar)
• Dairy products (milk, butter, yogurt, cheese)
• Eggs
• Gluten (see www.celiac.com for a comprehensive list of gluten-containing foods)
• Corn
• Beef, pork, lamb or any other meat (except organic poultry)
• Nightshades (tomatoes, potatoes, eggplant, bell peppers)
• Peanuts
• Refined oils and hydrogenated fats
• Stimulants (these include decongestants, diet pills, ephedra, ma huang and yerba mate)
• All flour products
• Processed foods or food additives (fast food; junk food; any foods that come in a box, package, can, or that are commercially prepared using chemicals, preservatives and other unnatural ingredients to make them shelf-stable)

Your UltraSimple Meal Plan
By steering clear of foods on the Avoid list and combining the foods in the Enjoy list with the UltraBroth and UltraShake recipes that follow, you will nourish your body and keep your metabolism humming over the course of the seven-day program. You should not feel physically hungry, and by taking the recommended UltraBaths, you will both assist your body in expelling toxins and help keep your stress (which causes both inflammation and cravings) at a low level.  

Breakfast (7 a.m.–9 a.m.)

• Lemon juice (from 1/2 lemon) and hot water
• 1 cup of decaf or caffeinated green tea steeped in hot water for five minutes. (You may also have the green tea later in the day. Limit your intake to 2 cups a day.)
• UltraShake (recipe below)

If no bowel movement by 10 a.m., take two herbal laxative tablets (you can take two senna or cascara tablets to ensure you have a bowel movement).

Morning Snack (10 a.m.–11 a.m.)

• 1 cup UltraBroth (recipe below)
• Another UltraShake (if you are hungry)

Lunch (12 p.m.–1 p.m.)

• 2 cups or more of steamed or lightly sautéed veggies (you should eat enough to feel gently satisfied)
• 1/2 cup cooked brown rice
• 1/2 cup fruit or berries for dessert (either here or at dinner, not both, and only one or two times during the seven-day program)
• UltraShake (optional)

Afternoon Snack (2 p.m.–3 p.m.)

• 1 cup UltraBroth
• UltraShake (if you are hungry)

Dinner (5 p.m.–7 p.m.)

• 4 to 6 ounces of fish or chicken breasts cooked with olive oil and lemon juice or 4 to 6 ounces of tofu or legumes (if using canned, rinse them well)
• 2 cups or more of steamed or lightly sautéed veggies (eat enough to feel gently satisfied)
• 1/2 cup cooked brown rice
• 1 cup UltraBroth

How to Deal With Detox Downsides
You may experience some common symptoms during the first few days of the program: bad breath; achy, flulike feelings; fatigue; headaches; cravings; irritability; constipation. Don’t worry — it’s a good sign that your body is eliminating toxins. Constipation, however, should be addressed aggressively to ensure a successful program. For more on how to deal with constipation, see the Web Extra! at the top right of this page.

Detoxify
The UltraBroth Recipe
Our modern diet is an acid-producing diet — including sugar, excess animal protein and processed foods — that creates a toxic cellular environment that can contribute to many diseases. This broth, filled with many healing nutrients, is a simple way to detoxify and alkalinize your body. (For those who can’t make the broth, you can substitute low-sodium, organic vegetable broth from Pacific Foods or Imagine Foods, but making your own broth from fresh, organic ingredients is preferable.)

For every 3 quarts of water, add:

• 1 large chopped onion
• 2 sliced carrots
• 1 cup of daikon or white radish root and tops, cut into large cubes (ideal, but optional)
• 1 cup of winter squash, cut into large cubes
• 1 cup of root vegetables, cut into large cubes: turnips, parsnips and rutabagas for sweetness
• 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens
• 2 celery stalks, cut into large cubes
• 1/2 cup of seaweed: nori, dulse, wakame, kelp or kombu
• 1/2 cup of cabbage, cut into large cubes
• 4 1/2-inch knob of ginger, sliced
• 2 cloves of whole garlic
• Sea salt to taste
• If available, you can add 1 cup of fresh or dried shiitake or maitake mushrooms.

Add all the ingredients at once and place on a low boil for approximately one hour. Simply continue to simmer to taste.

Cool, strain out the cooked vegetables and discard them. Store resulting broth in a large, tightly sealed glass container in the fridge.

Before consuming, heat gently. Drink at least 3 to 4 cups a day.

Makes approximately 8 cups or 2 quarts.

Reduce Inflammation
The UltraShake Recipe
This shake provides essential protein for detoxification, omega-3 fatty acids from flax oil, fiber for healthy digestion, increased elimination from flaxseeds, and antioxidants and phytonutrients from the berries and fruit. This shake is the easiest to make and digest; for two more versions, see my book The UltraSimple Diet. Also, for alternative snack options, enjoy raw veggies and hummus (don’t forget to read the label if it’s store-bought), seeds and nuts, or steamed vegetables or chickpeas spiced up with a little extra-virgin olive oil, lemon juice and sea salt.

Blend together:

• 2 scoops of rice protein powder (the average is 2 scoops, but you should follow the directions for the serving sizes of the product you pick)
• 1 tablespoon organic combination flax and borage oil
• 2 tablespoons ground flaxseeds
• Ice (made from filtered water), if desired
• 6 to 8 ounces of filtered water to desired consistency
• 1/2 cup of frozen or fresh noncitrus organic fruit, such as cherries, blueberries, raspberries, strawberries, peaches, pears or bananas

Optional: Add 1 tablespoon of nut butter (almond, macadamia, pecan) or ¼ cup nuts, such as almonds, walnuts, pecans or any combination of these, soaked overnight.

Relax
The UltraBath
The UltraBath is a key component of the program. It provides many powerful benefits in one easy, 20-minute solution every day. (Take a bath just before bed every night.)

• Add 2 cups of Epsom salts, 1 cup of baking soda and 10 drops of lavender oil to bathwater as hot as you can tolerate.

For extra-powerful detoxification, wrap yourself in towels immediately after the bath, get into bed under the covers and sweat more for 20 minutes, then remove the towels and go to sleep. You can go directly to sleep without rinsing off after the bath.

Next Steps

When the program is over, you can (and should) continue many of the healthy habits you have learned. At this point, you can either transition into a maintenance version of the program (more details can be found in my book), or you can end the program and gradually reintegrate foods back into your diet. The biggest gift of the program is identifying which foods you are sensitive, intolerant or allergic to, and which you can enjoy safely. For step-by-step guidance on what to introduce back into your diet and when, please see chapter 16 of my book. Otherwise, strive to introduce eliminated foods one at a time and for a couple of days at a stretch. For example, include dairy twice a day for a few days before you reintroduce other potential allergens like gluten, eggs or nuts. Otherwise it will be impossible to know which foods are giving you trouble.

Ramen Noodle Salad

a salad that uses ramen noodles for a little extra crunchyness!

Ramen Noodle Salad

Ingredients:
Salad:
1 package ramen noodles, uncooked (discard flavor packet)
1 (16 ounce) package broccoli coleslaw
2 green onions (sliced)
4 ounces almonds
2 tablespoons sugar
Dressing:
3/4 cup of vegetable oil (can substitute with grapeseed oil)
1/3 cup of sugar
2 teaspoons of red whine vinegar

1. Crumble noodles and mix with broccoli coleslaw and green onions.
2. Caramelize almonds in skillet by heating sugar and almonds over medium heat until the sugar is melted and almonds are turning brown.
3. Top the salad with the almonds.
4. Mix dressing ingredients together and pour over salad.

STRAWBERRY SALAD

this salad is one of my favorties! the dressing is soooo tasty!

Strawberry and Mixed Green Salad

Ingredients:
Salad:
1 pound spring greens mix
1 pint strawberries, sliced
1 cup freshly shredded Monterrey Jack Cheese
1/2 cup of chopped walnuts, toasted
Dressing:
3/4 cup of grapeseed oil
1/3 cup of sugar
1/4 cup of red wine vinegar
1/8 teaspoon of salt
1/8 teaspoon white pepper
1/4 cup of strawberry jam
1 teaspoon poppy seeds

1. Layer spring greens mix, strawberries, cheese, and walnuts in a large bowl. Top with dressing just before serving.
2. For dressing, combine ingredients in a small bowl. Whisk together until well mixed. Keep in refrigerator until ready to use.

black bean salsa

this salsa is great served with chips and also goes really good on top of chicken or fish!

Black Bean Salsa

Ingredients:
2 cans diced tomatoes with green chiles (drained)
2 cans yellow sweet corn, drained
2 cans black beans, rinsed and drained (the juice that comes in bean cans is DISGUSTING!)
1 purple onion diced
2 tablespoons fresh lime juice
3 tablespoons olive oil
fresh chopped cilantro
salt and pepper to taste

1. Mix all of the ingredients together.
2. Serve with chips or over chicken or fish!

HAIL MERRY!

Hail Merry is a DALLAS based company that wanted to make food that would heal and also taste GREAT! Their products are raw, vegan, and gluten free! WOW!!!

Try the blonde macaroons and the chimayo chili pecans...mmmm mmm mmmm!!! Buy them at Whole Foods and Central Markets. Or online at www.hailmerry.com!!!

Mumford and Sons

one of those songs you just keep listening to over and over again.....

Sistas RICE

this is my sistas rice recipe so I am going to call it sistas rice.

Sistas Macadamia Nut Rice

Ingredients:
1 cup jasmine rice
1/3 cup crushed macadamia nuts
1 teaspoon olive oil
1 tablespoon chopped cilantro
juice and zest of one lime
1/2 teaspoon of salt

1. Cook the rice according to the directions. Usually 1 cup of rice to 2 cups of water.
2. Add the macadamia nuts, olive oil, cilantro, lime, and salt. Use a fork to fluff the rice, while mixing in the other ingredients.
3. Serve with fish, chicken, or whatever. (this would be great with tilapia topped with fresh mango, tomato, and cilantro)

Happy Valentine's Day!!!

PANIC "FOR WHAT ITS WORTH"

just because

eoto..jamming. great picture. http://www.tsunamipublicity.com/epk08/EOTO/EOTO2010highres.jpg

Over the Rainbow REMIX

that kind of day... love saturdays

Rivertrance

EOTO----CHEESE

Bot'Ox

heart shaped pizza for VALENTINES DAY

check out this heart shaped pizza from seriouseats.com, you use a heart shaped cookie cutter (Michael's or JoAnn's) to cut the pepperoni into hearts and then shape the dough into a heart as best as you can!!! 

 LINK FOR RECIPE: http://slice.seriouseats.com/archives/2011/02/how-to-make-heart-shaped-pepperoni-slices-for-pizza.html?ref=carousel

hint: JOHN THIS IS A GOOD IDEA!!! BUT NOT FOR VALENTINES DAY! 

LETS GET ELEVATED

if you have not been to elevation burger, its time for you to get out of the snow and give it a try. "ITS TIME TO GET ELEVATED" (a quote from eleanor lemak) the burgers are made from grass fed beef, the grilled cheese is beyond perfect, the fries are fried in olive oil, and the cookies are gooey gooey gooey!!!! trying to be healthy? get your burger in a lettuce wrap or try one of the veggie patties!

P.S.

THEY ALSO HAVE A SODA MACHINE FROM THE FUTURE!!!! WITH SODAS YOU CAN ONLY IMAGINE!

Temabes

LOVE ME!

Valentine's DAY DINNER

make your Valentine a dinner that won't be forgotten. these recipes are easy to make and won't take very long! 

Appetizer: Spinach and Artichoke Dip 

Ingredients: 

1 package 8 oz. of cream cheese (at room temp) 

1 package 9 oz. canned artichokes (not marinated, drained) 

1 cup (1 10 oz. package) frozen spinach

1/2 cup of mayonnaise 

1/2 grated parmesan cheese 

2 cloves garlic 

6 large basil leaves

1/2 teaspoon of salt 

1/4 teaspoon of ground black pepper

1/4 cup of shredded mozzerella 

1. Preheat the over to 375 degrees. 

2. Grease a 2 quart baking dish. 

3. In a food processor or with a mixer, combine the cream cheese, artichokes, spinach, mayo, parmesan, garlic, basil, salt, and pepper. 

4. Spoon into the baking dish. Top with mozzerella. 

5. Bake until bubbly and the top is golden brown, about 25-30 minutes. 

6. Serve with crackers, pita chips, tortilla chips, or toasted rustic bread. 

Main Course: Yummy Salmon with Olives and Lemon 

Ingredients: 

1 medium yellow summer squash 

1 medium zuchchini

2 plu tomatoes 

3/4 cup of kalamata olives (pitted and coarsely chopped) 

1/2 cup of loosely packed fresh parsley leaves (chopped) 

2 tablespoons extra virgin olive oil 

foil 

1 teaspoon of grated lemon peel 

1 (1 pound skinless salmon filet, cut into two pieces) 

1. Prepare grill. Turn on medium heat. 

2. Trim end off yellow squash and zucchini. Peel the squash and zucchini with a vegetable peeler into long thin ribbons. 

3. Tear two large pieces of foil. 

4. Place each filet of salmon of piece of foil in the middle. Top with zucchini and squash ribbons, tomatoes, olives, parsley, olive oil, salt, pepper, and lemon on top of salmon. 

5. Fold foil into packets. 

6. Place foil packets on grill. Cook for about 12 minutes until salmon is pink and firm. 

7. Be careful when opening packets as steam and juice is hot! 

Dessert: Chocolate Oatmeal Cookies (NO BAKE) 

Ingredients: 

2 cups sugar

1 stick of unsalted butter

3 cups of cocoa powder

1/2 cup of milk

1 teaspoon of vanilla extract

1/2 cup of peanut butter

2 1/2 cups of oatmeal 

1. In a medium saucepan, combine sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar has fully dissolved. 

2. Stir in the peanut butter. 

3. Remove from heat and stir in the oatmeal. The mixture should be thick. Add another 1/2 cup of oatmeal if not thick enough. 

4. Line a cookie sheet with parchment paper. Drop the mixture by heaping tablespoons onto the parchment paper. Allow to firm up at room temperature for about an hour. 

Pretty Lights...."Time" (Pink Floyd) REMIX

SUPER BOWL SUNDAY!

recipes and quick ideas for the party: 

lil smokies cooked in bbq sauce (serve in a crockpot with toothpicks), quesadillas served with salsa and sour cream, throw some wings on the grill and toss them in your favorite sauce (serve with ranch or blue cheese), queso (velveeta, rotel, and ground beef)

Cheesy Chilli Mac

Black Bean DIP

Jalepeno Corn Cakes

Hummus

Fried Pickles

Groove is the HEART

thanks TED!!!!

Skratch Bastid

REMIX

Ghostwriter REMIX

mexican corn salad

queso fresco is a mexican cheese that separates into small curds. it can be used in salad, soups, quesadillas, etc. however, it does not melt the same way that normal cheese does. this is a corn salad that is curds of queso fresco in it and a lime dressing

Corn Salad with Queso Fresco

Ingredients:
8 ears of sweet corn or 4 cups frozen corn kernels
8 oz. of purchased queso fresco, crumbled
1 cup finely chopped red sweet pepper
1/2 cup finely chopped red onion
1 fresh jalepeno, seeded and finely chopped
1/4 cup of olive juice
1/4 cup of lime juice
2 tablespoons of finely chopped cilantro
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper

1. Cut corn from cobs, if using fresh corn. In a large saucepan, bring 1/2 inch of water to a boil. Place a steamer inset in the saucepan that does not touch the water. Add the corn. Cover and steam for 2-4 minutes.
2. In a large bowl, combine corn, queso fresco, sweet pepper, onion, and jalepeno.
3. For dressing, combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well.
4. Add dressing to corn mixture, toss, and gently combine. Chill for two hours before serving.

SAVOY Winter 2010 HD

guess the lasers are coming to snow ball!!!!! yayayayaya

Cheesy Chili MAC

Thundersnow cheesy chili mac....keeps you warm!

Cheesy Chili Mac

Ingredients:
2 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper
3 medium cloves of garlic (finely chopped)
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 lbs of fresh ground beef (90/10 or 80/20)
1 (28 oz.) can of whole peeled tomatoes packed in juice, roughly chopped, juice reserved
2 (15 oz.) cans of kidney beans, rinsed and drained (the juice in canned beans is disgusting, to say the least)
1/4 cup of hot sauce (Frank's)
kosher salt and ground black pepper
1 lb. elbow macaroni
4 tablespoons butter
1 (12 oz.) can evaporated milk
1/2 lb. of grated cheddar cheese
1/2 lb. of jack cheese
4 ounces of finely grated parmigiano-reggiano (about 2 cups)
2 tablespoons chopped cilantro leaves and scallions (garnish)

1. Heat the vegetable oil in a large saucepan over high heat until simmering. Add the onion and red pepper. Cook, stirring frequently, until lightly softened. Add garlic, chili powder, cumin, and oregano.
2. Add the beef and cook. Break up the meat as it cooks.
3. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened for about 30 minutes.
4. Meanwhile, preheat the over to 400 degrees.
5. Place the pasta in a saucepan and fill with water. Add 1 tablespoon of salt. Heat over high until boiling. Once boiling, cover and let simmer. Cook until pasta is fully cooked.
6. Drain pasta and return to the pot. Add the butter and evaporated milk. Turn on low heat.
7. Add half of the cheese and stir into the pasta.
8. Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.
9. Transfer pasta to a large casserole dish. Top with remained cheese and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes.
10.  Remove from oven and allow to rest for ten minutes.
11. Sprinkle with scallions and/or cilantro and serve.