Indulge In {Tomato Basil Quinoa Stuffed Zucchini}

Like many of you, I try to eat healthy all the time. Most of the time I fail. What can I say, nothing beats hot pizza with cold beer and baking is my favorite! Again this year, I am making an effort to eliminate the bad foods from my life and replace them with healthy ones. In an attempt to do so, I'm sharing a recipe with you today that is as equally healthy as it is delicious. Plus with every bite, I miss that pizza less and less….kinda. The beauty of this dish is that you can customize it to your own taste.  Here's the recipe. Hope we all have a healthy 2014!

:: Ingredients ::
3 Large Zucchini, quartered with centers scooped out
2 Cups Cooked Quinoa
1 Pint Grape Tomatoes, quartered
2 Cloves Garlic, minced
1/2 Cup Basil, cut into ribbons
1 Cup Parmesan Cheese, shredded
Olive Oil
Salt & Pepper

:: Directions ::
1. Preheat oven to 350 degrees. Drizzle zucchini with olive oil, season with salt and pepper, and roast for 10-15 minutes until just cooked.
2. While zucchini is cooking, Sauté garlic, tomatoes and basil in olive oil over medium heat. Once tomatoes have broken down, mix with quinoa and season with salt and pepper to taste.
3. Spoon approximately 1/2 cup of the quinoa mixture into each zucchini, sprinkle with parmesan cheese and return to oven until parmesan has slightly melted, approximately 10 minutes. Serve immediately.

Indulge In {Baked Beef Empanadas}

This past weekend, I had some much needed time off, and I spend it indulge in some of my favorite things. Cooking, cocktails, crafting, and relaxing were all on the agenda. I haven't gotten a chance to spend time in my kitchen lately creating delicious dishes. It's been your basic chicken and a vegetable around here for weeks, so when I got the opportunity last weekend, I took full advantage. Cooking up a menu of spicy beer queso, pulled beef tacos and my new absolute favorite, baked beef empanadas. I was new to the world of empanadas, but I think I'm now a permanent resident. I've had them at various restaurants around town but never dreamed it could be so simple to make my own. Not to mention, they are incredibly delicious. The best part though is that this is one of those recipes that you can alter to your own taste. Not a fan of spicy food? Leave out the red pepper flakes. Want to make it healthier? Substitute ground chicken or turkey for beef. However you decide to make them though, I can guarantee you can't go wrong!

:: Ingredients ::
1 lb. Ground Beef
1 Small Onion, diced
4 Cloves Garlic, minced
1/2 Tablespoon Cumin
1 1/2 Tablespoon Tomato Paste
1 Can Diced Tomatoes, with juice
2 Tablespoons Cilantro, chopped
1/2 Teaspoon Paprika
1 Tablespoon Red Pepper Flakes
Sea Salt to Taste
15 empanada dough disks (Freezer Section of your local grocery.)
1 Egg, scrambled but not cooked

:: Directions ::
1. Over medium-high heat, combine ground beef, onion and garlic in a pan. Sauté until meat is cooked through, about 5 minutes.
2. Add cumin, tomato paste, diced tomatoes, cilantro, paprika, red pepper flakes, and sea salt. Turn heat down to medium-low and let simmer another 15 minutes stirring occasionally. Your mixture should be moist but not watery.
3. Preheat oven to 400 degrees. Roll out empanada disks just slightly. Fill each with 1 spoonful of meat mixtures. Fold in half sealing with a fork.
5. Place empanadas on a greased baking sheet. Brush with egg wash and bake for 20 minutes or until golden brown. Serve immediately.

Indulge In {Chipotle Cream Corn}

During the summer, one of my favorite side dishes to make is always corn on the cob. It's easy, delicious, and super fresh. Whether you grill it or boil it, you can't go wrong. Typically I just season it nicely with a bit of salt, pepper, and butter. But, this past weekend I kicked it up a notch. It was still quick and easy but they flavors provided such a bigger impact. I adapted this recipe from Rachael Ray's latest cookbook, My Year in Meals. It's grilled corn on the cob topped with a squeeze of fresh lime juice, a bit of spicy chipotle cream, some crumbled queso fresco, and a garnish of cilantro. It really has it all...spice from the chipotle, freshness from the lime and cilantro, and creaminess from the queso fresco. Even with it's fiesta flair, I know this corn dish will be a staple at all my summer BBQs. Here's the recipe...

:: Ingredients ::

4 Ears Corn on the Cob

1 Pint Heavy Cream

1 Lime, juiced

1 Tablespoon Pureed Chipotle in Adobo

Queso Fresco

Fresh Cilantro, chopped

:: Directions ::

1. Grill (or boil) corn until cooked. Remove from heat and set aside.

2. In a small sauce pan, heat cream until reduced by 1/3 to 1/2. Add in the pureed chipotle. 

3. On a serving plate, place ears of corn. Squeeze lime juice over each ear. Drizzle with chipotle cream. Top with crumbled queso fresco and chopped cilantro. Serve and enjoy. 

Party DIY {Fiesta Flags}

Happy fiesta Friday y'all! As I prepare today for upcoming LPF Mag shoots, I wanted to share a fun little DIY with you. It's a simple but impressive flag that illustrates the fun fiesta spirit and adds that perfect extra touch. String between poles over the table or attach to the cloth. While these flags have a Mexican feel, they are a perfect addition to any parties decor. Here's the DIY.

:: Supplies ::
Large Paper Doilies
Spray Paint
String
Double Sided Tape

:: Directions ::
1. Spray paint doilies in desired colores.
2. Position string in the middle of the doilies.
3. Using double sided tape, fold the doilies in half over the string.
4. Position as you please and decorate!

Happy Weekend!

Indulge In {Tamales}

Hi dolls! Today I have a delicious little indulgence for you...one of Mexican proportions. With Cinco de Mayo just a few short days away, menu planning for the fiesta should be at the top of your list. Chips and salsa, queso, and margaritas are a must, but these tamales are sure to surprise. It's something that many won't make for themselves so they make a huge impact. Plus, they are incredibly delicious! I've been hesitant for years to attempt my own, but this recipe from The Novice Chef makes me want to try. While it is a bit intricate, all the effort is worth it. Here's the recipe...

Green Chicken Chili Tamales

Yield: 30 Tamales

:: Ingredients ::

You will need:
Kitchen Twine
6 oz package corn husks

Chicken:
2.5 lbs chicken breasts, trimmed
4 1/2 cups warm water
2 Knorr Homestyle Chicken Stock (the liquid bouillon kind)
1 cup Salsa Verde (I used Herdez brand)
1 teaspoon garlic salt

Filling:
1 1/2 pound tomatillos, husked, rinsed
5 large jalapenos, seeded, sliced in half lengthwise
6 large garlic cloves
1 1/2 tablespoons olive oil
1 cup chopped fresh cilantro

Dough
1 1/3 cups vegetable shortening
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Masa
2 cups (maybe a little more) low-salt chicken broth
2 1/2 cups fresh corn, about 4 ears

:: Directions ::

For the Chicken:
In the bowl of your slow cooker, mix warm water, Knorr homestyle stock, salsa verde, and garlic salt. Once fully mixed, add chicken. Cook on high for 4 hours. Pour juice/chicken stock into a large bowl, set aside. Shred chicken and set aside.

For filling:
Place husks in large pot or large bowl; add hot water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, about 30 minutes. You can let this happen while you are preparing the dough and filling.

Heat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil for 6 minutes, remove from oven. Turn each tomatillo over. Add jalapeno to baking sheet and return to broiler. Broil 6 more minutes and remove from oven for good.

Transfer tomatillos, jalapenos, and any juices on baking sheet to food processor (or blender). Add garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add 2 cups leftover broth (the leftover juice from the slow cooker). Reduce heat to medium; simmer until sauce coats spoon thickly, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)

For dough:
Using stand mixer, beat vegetable shortening with salt and baking powder, until fluffy. Beat in masa in 4 additions. Reduce speed to low and gradually beat in 2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. Then gently stir in the corn kernels.

Open 1 large husk on work surface. Spread 1/4 cup dough in 4-inch square in center, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up both ends of the husk. Tie tamale with twine. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.

Fill pot with about 2 inches of water, place in the 2 inch ceramic oven safe dish, and bring water to a boil. Carefully place the steamer basket on top of the ceramic dish. Steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about an hour (mine took an hour and a half). Let stand 10 minutes. Serve immediately, or freeze.

Fiesta Time

Put away the bourbon, it's time to transition our Derby Party into a Cinco de Mayo Fiesta! I was born to drink margaritas so, trust me, we are going to plan the best fiesta in the time it takes for you to read (and me to write) this post. Here it goes. Start by clearing your table and house of all racing paraphernalia. Pack away the Julep mugs and unpack the margarita glasses. Create fringe streamers by taping together half sheets of tissue paper and cutting slits about half way up. Layer them on one wall behind a tequila and margarita bar to draw focus to one area. Hang a pinata full of margarita accessories like mini bottles of tequila, limes, and small sweet n' sour mixes. Treat guests to sombreros and maracas for a night of fun. Want to throw the ultimate celebration? Hire a mariachi band to serenade guests. The key to throw the perfect Cinco do Mayo party is lots of color. It's one thing you can't be afraid of on this holiday. The more beautiful bright shades you mix the better. Complete the siesta with a taco bar and a vibrant outfit to party into the night! 

This Party Inspired By {Margaritas}

There's something about the summer that makes me crave margaritas. I love them. I'm kind of obsessed and kind of crave them all the time. Does anyone else have this problem? Anyways, in my current obsession, I have found inspiration in the limey flavor. While not normally one to gravitate towards bright colors, when throwing a margarita bash, it's only necessary to deck the room with lime details.  Not to mention, when throwing a margarita soiree, your food should match accordingly. Try margarita cupcakes and guacamole bruschetta. Pretty delish right? Amp up the cuteness by serving your margaritas in mini Patron bottles and your guests will swoon over the adorableness!