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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