Fiesta in your mouth tostadas!

One day before the end of the week and for that reason we deserve to have a fiesta!

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This is my version, not a traditional recipe, but it is packed with flavour!

  • Homemade Cole Slaw – cabbage carrots, apple cider vinegar, mayo, sugar
  • Cucumbers
  • Fresh Express bag of mixed greens
  • Homemade Salsa – tomatoes, onions, lemon juice, culantro, cilantro
  • Shrimp
  • Steak
  • Homemade guacamole – avocados, lemon juice, onions, tomatoes, garlic
  • Corn tortillas

So simple, cut your vegetables. Mix the cole slaw or get store bought slaw. ¬†Same for the salsa and guacamole. ¬†Cook the shrimp and steak on the grill and then build your tostada….

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Quick and easy…the kids can get in on the fun and make their own tostadas!!! ¬†As long as you laugh the meal is even better!

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Sunny tomato breakfast sandwich

Woke up this morning craving tomatoes, collard greens and eggs….what a feeling!

IMG_20150917_100624¬†Extremely simple, extremely quick. ¬†Plop an egg into your frying pan on medium heat. ¬†While that’s going, cut two collard green leaves into thin ribbons and add your greens¬†to another pot on medium heat with 1/2 tsp of extra virgin olive oil, 1 tsp¬†of apple cider vinegar and a sprinkling of salt. ¬†Check your egg and turn off heat when your egg is cooked to your desire…Cut two 1/2 inch thick slices of tomato. Place on slice of tomato down, then add your collard greens and egg…then dig in! ¬†The flavour is undeniable and it’s only 154 calories, 5.9g carbs, 7.4g protein, 11.7g fat.

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Oodles of Noodles

So today I also want to share¬†my version of lo mein….as usual I used the vegetables I had in the refrigerator and leftover meat. ¬†I had a chicken breast and a grilled steak in the refrigerator so I pulled them out and chopped them up. ¬†Never throw anything out, unless it has gone bad. You can use shrimp or¬†pork as well….there are no rules!

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For this dish I used

  1. 1 medium zucchini
  2. 1 medium carrot
  3. 2 yellow summer squash
  4. 1 cup of snow peas
  5. 1 cup of broccoli
  6. 1 cup of green cabbage
  7. 2 tbsp of fresh ginger
  8. 1 tbsp of fresh garlic
  9. 1/2 cup of scallions
  10. 1 large brown egg
  11. 1 chinese sausage (boiled)
  12. 1 chicken breast (roasted or grilled)
  13. 1 chuck eye steak (roasted or grilled)
  14. Seasame oil
  15. Low sodium soy sauce

First thing, put¬†6 cups of water to boil for your noodles. ¬†Fry 1 large brown egg and chop it up. ¬†Wash and cut your vegetables to bite size pieces. ¬†Saute half of your garlic, ginger and scallions in sesame oil on a medium fire until tender, then add your meats. ¬†Add noodles to boiling water and turn off the heat. ¬†Once the meats are¬†warmed through, add your vegetables. ¬†I like my vegetables with a little crunch so I don’t cook them for very long. ¬†Now using a pair of tongs start adding the cooked noodles from the pot of boiling water directly into the meat and veggies. ¬†Add the remaining garlic, ginger and chopped egg. ¬†Add soy sauce¬†to taste and toss everything together. ¬†Remove from heat and sprinkle the remaining scallions and serve!

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A collard green love affair!

Collard Greens Wraps!

Now I am sure you have seen this recipe on YouTube, Instagram and Pinterest among many others. ¬†All claiming to have tons of flavour and I am sure they do taste wonderfully. ¬†What I haven’t seen much of is collard green wraps for meat lovers. ¬†I’ve seen vegetarian and vegan options but no meat. ¬†Maybe I haven’t searched enough but on 4th July 2015 I decided to turn my BBQ dinner into something healthy, satisfying and flavourful….a meal where I could pack on tons of raw vegetables and no one would turn it down!

So first rule use what you have in your fridge.  I hardly ever follow recipes to the letter.  I use what I have or plan in advance of my grocery shopping.  For this recipe I used:

  1. 1/2 medium Green Cabbage
  2. 2 medium Carrots
  3. 1 medium Cucumber
  4. 1/2 large Red Onion
  5. 1 large Tomato
  6. 1 medium Avocado

If your knife skills a not so good, use a mandolin or food processor!IMG_20150907_132934 Put 1 cup of water in a saucepan and bring it to a simmer.  Put your collard greens into a colander and run cold water over it for about 3-5mins ensuring that any dirt or foreign objects are completely washed away.

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Now the next step can be approached in two ways. ¬†You can either cut the spine of the leaf completely out or shave it down a bit. ¬†Either way it make for better wrapping and eating. ¬†Just lay the leaf face down on a plate or cutting board and using a pairing knife delicately run the knife along the leaf’s spine or cut it out!

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By this time the water should be simmering.  Place a leaf in the simmering water for 15 secs.  Using a pair of tongs remove the leaf from the pan and place it on your cutting board.  Gently pat the leaf dry and begin adding your vegetables and meat!

I used pork!  After taste testing my first wrap, I decided I needed a spicy, tangy sauce so I made a quick spicy mustard sauce and added some pickled ginger!!!  Absolutely delicious!

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