Turkey Veggie Lavash Wrap, Get your veggie on.

Today's lunch shall be this delicious Lavash Wrap that is very filling and tastes like heaven.  If you like turkey, that is.

Turkey Veggie Lavash Wrap | 356 Calories

Ingredients:

1 Sheet Whole Grain 100% Natural Flat Bread

1 1/2 tbsp Poppyseed Dresseing (I used Panera's)

1/2 tbsp Shallots (Slivered)

1 tbsp Italian Four Cheese Blend (Shredded)

3 or 4 Romaine lettuce leaves

1/4 of an Avocado (Sliced)

2 to 3 thin slices of Vine Ripened Tomato

6-8 Shavingsof cucumber (Use a peeler to shave it off)

3 Slices Oven Roasted Turkey breast

First, layout your lavash wrap on a dry surface.  My cutting board is large enough that I can lay it out on the left and prep on the right.  You are going to layer the ingredients on the top of one end of the sheet, the short side(Scroll below to see an example of how it ends up looking).  First place your lettuce in.  You want to make sure the lettuce is flat.  Next, you will shave the cucumber so that it looks like below:

Layer that cucumber evenly on top of the lettuce.  Then slice 2-3 thin slices of tomato and layer that over the cucumber.  Next, you will want to cut 2 layers of shallot into slivers, like this: 

Sprinkle those over your layers as evenly as possible.  Next you can drizzle in 1 1/2 tbsp Poppyseed dressing.  Try to keep it on top of the veggies.  If you get it on the lavash, the lavash will get soggy!  Next, sprinkle your cheese then top it with your sliced avocado.  The last layer is the turkey.  Your layers should look like this:

Place that turkey on top of your veggie layers.  Now you want the veggie side to be facing you so turn it around if you had it facing away like I did.  Now roll it gently but tightly like so:

Cut that baby in half and voila!  You have a delicious guilt free and filling lunch wrap.  Enjoy!

And perhaps celebrate yo baaaad self:

1 is the Loneliest Number. So let us add the number 400.

I just love that song.

So, I have relocated to San Diego and am adjusting to living alone again.  It's always been a challenge for me to cook for 1 person so I decided to face that challenge and start a line of recipes for 1.  

In addition to this, my dear friend Brenda is an excellent inspiration as she loves food and is very pro health.  She has her own blog called eatwhatiwant.com where you can find a wealth of information to also inspire you.  Yes, it was Brenda that inspired me to make each of these recipes also be less than 400 calories each!  So please join me on this delicious health challenge!

To start, I decided to do a yummy Tilapia Veggie Salad for dinner.

Tilapia Veggie Salad | (385 Calories) 

Ingredients for 1 person: 

3/4 cup Brown Baby Bell Crimini Mushrooms (Diced)

3/4 cup Red Bell Pepper (Diced)

1/2 cup Sweet Onion (Diced)

1/4 of a Hass Avocado (sliced)

4oz Fresh Tilapia Fillet

1 Teaspoon All Purpose Greek Seasoning

1 Tbsp Water

1 Tbsp Italian Four Cheese Blend (shredded)

1 Cup Romaine (Chopped)

After you prep all your veggies, preheat a 10" Skillet over medium high heat.  While your skillet heats up, season your tilapia with the greek seasoning.  You want to evenly distribute 1 teaspoon of seasoning over the tilapia.  When the skillet is hot, toss in your onions with 1 tbsp water.  Stir them so that the water is absorbed by them.  It happens fairly quickly, so keep moving the onions around to avoid burning them.  Now place your tilapia in (seasoned side down).  Keep moving those onions!  Now drop in the bell pepper and mushrooms.  Stir them in but keep them on the side of the tilapia. 

Now you want to season the top side of the fish with your remaining seasoning.  The bottom side should be browned so flip the fish!  Does it look like below?

If not, turn it back over and let it brown (be careful not to burn it!)  If it does look like above, good job!  After about a minute of searing, you want to stir those veggies around again and lower the heat to just above medium.  Cover the skillet.  Wait 5 minutes.

While you are waiting, shred the lettuce into your bowl, add 1 tbsp of rice vinegar.

If you don't trust your timing, listen to this video 6 times.

All done!  Now place your tilapia on top of your salad, cover it with the veggies, avocado slices and sprinkle on your cheese!  

Good job on staying healthy you sexy beast. ;D

How to Peel Garlic in 10 Seconds!

I came across this video while reading about Garlic Confit and it is simply genius. Watch the video to learn how to peel garlic in less than 10 seconds!

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Country Club Sandwich. Because Bacon.

I was perusing Eat24 because I was hangry and wanted food lickity split but didn't want to tear apart my kitchen for it, when I came across the Country Club Sandwich from California Grill.  I was about to order it when I thought... I could make this better.  So I did.  And now, so can you.  Here's how:

Get some Rosemary Olive Bread, slice it and toast that bad boy.  While it's toasting, fry up some bacon (I recommend 2 slices, but I know some of you are going to do the bacon weave...).  I used the spicy mayo I made the other day.  If you don't know what I'm talking about, how dare you, my blog is a hoot and you should read it more often.  But fine... here is the recipe for the spicy mayo:

You just mix in 1/4 mayo, 1/2 teaspoon sriracha, 1/2 teaspoon balsamic vinegar, 1/4 teaspoon habanero and 1/4 teaspoon pepper.

Once you have the mayo, spread it over the toasted bread (your desired amount).  Slice up vine ripened tomato and layer that on next, then add spinach, avocado, deli turkey and bacon.  Add a little pepper and salt and then close your sandwich.

Congratulations, you made it!  Let me know how you liked it in the comments! :)

Avocado Turkey Sandwich on Cheddar Parmesan Focaccia with Spicy Mayo

Avocado Turkey Focaccia Sandwich with Spicy Mayo and Watermelon Sticks

I had my good friend, Edie, over yesterday and I wanted to make us a fancy lunch so while at the market, I saw that they had a Cheddar Parmesan Focaccia and decided to go for a sandwich.  Then the ideas just kept coming so this is what I came up with.  It's honestly one of the best sandwiches I've ever had! 

I started with the focaccia bread.  It's super huge so in total it can make 4 large sandwiches to 6 medium sandwiches.  I picked it up from Ralph's but I know several grocery stores make their own in their bakeries so I'm sure you can get it almost anywhere.

Next, I made the spicy mayo.  These are the ingredients above that I mixed for the spread.  You just mix in 1/4 mayo, 1/2 teaspoon sriracha, 1/2 teaspoon balsamic vinegar, 1/4 teaspoon habanero and 1/4 teaspoon pepper.

Spread the mayo over the bread, I make sure the bread is wet without overdoing it, it IS mayo after all and your stomach loves it more than your heart and arteries do.  Plus, you'll be putting a little more in later.

Add your sandwich favorites.  I love spinach with focaccia so I added that, plus vine ripened tomatoes, red onions, pepper and salt.  Use salt very sparingly as the meat and bread already have a good saltiness to them. 

Then add the turkey, and avocado.  I add a little more of the mayo spread on the turkey for more flavor.  Carefully top the sandwich.  It's much easier to place the turkey side on top unless you want a salad with a side of bread.  Then go ahead... hope you aren't wearing white.

Lastly, serve with a side of fruit.  I love sweet seedless watermelon cut into sticks.  It's easy to eat and compliments the sandwich very well.  Lastly, enjoy!

Simply Lemonade with Blueberry: Kid and Adult Friendly Ideas

I had to share this because it is so darn delicious and there are so many different things you can do with this lemonade.  It's one of my favorites and can be found at most grocery chains as well as Target.  So here are my favorite things to do with it:

Old fashioned and kid friendly:

Just pour over ice and add fruit for a refreshing drink by the pool.

Pour into Popsicle holders (add fruit to be extra fancy) and enjoy on a hot day!

Blended Blueberry Lemonade Smoothie.  Cause who doesn't love a smoothie?

 And finally, the ADULT friendly ideas:

Throw some rum in it.  It's so easy and SO good.  Sugar the rim and add some fruit for a classy poolside cocktail.

 Don't be afraid to throw the cocktail above in a blender with ice for the traditional margarita too!

I love a good strong mojito.  And the mint just completely elevates the drink.  This just requires mint leaves, rum and soda water.

And my personal favorite, Simply Blueberry Lemonade Mimosa.  Just pour a half flute of Cooks Brut (or your favorite champagne) and top the glass with Simply Blueberry Lemonade.  Drop in some blueberries and pat yourself on the back.  You deserve it. :)

Super Easy Thai Chicken Bites for two!

This was a super easy recipe that only took about 20 minutes.  Made it with a side of jasmine rice.  It was really yummy!  Had a good crunch and spice to it.

Thai Chicken Bites

Ingredients:
1 large chicken breast {boneless & skinless}
1/2 cup all purpose flour
1/2 teaspoon garlic powder
salt and pepper, to taste
1 egg
2 tablespoons milk
canola or peanut oil for frying
1/3 cup sweet chili sauce
carrots & cilantro, for garnish

Directions:

Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.

Cut chicken into bite sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side. (About 3-4 minutes per side.) Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.

This recipe belongs to Lauren's Latest! 

The Salad You Were Too Lazy To Make So You Lied and Now Everyone Thinks You're a Chef. THAT SALAD.

Dole's Endless Summer Salad Kit

The reason you will not find a picture of this salad on a plate is because it visually looks like a sad weak salad you would get from a high school cafeteria.  BUT LET ME TELL YOU, this salad is SO freaking good.  The packaged kit contains DOLE's own Summer Vinaigrette, Authentic Swiss and Gruyere Cheeses, Roasted Sunflower Kernels, Artisan-Style Croutons, Pepper and Herb Seasoning, Romaine Lettuce, Carrots and Red Cabbage. I am convinced that this tiny little seasoning packet inside is what makes it something totally delicious and amazing.  EVERY time I serve it, people ask about it.  Therefore, I am passing on this super awesome gem to you.  You can get it at almost any supermarket.  CLICK HERE to get more info on this bad boy salad.

Garlic Butter Steak, Sautéed Creamy Spinach and Garlic Cheese Mashed Potatoes

I cooked this steak very similarly to the London Broil I made a couple weeks ago.  The secret to a moist steak is using the salt bed technique.  This reduces the fat content and creates a sort of moisture trap that tenderizes the meat.  You can read more about this ancient cooking technique HERE.

Ingredients
FOR THE PROTEIN:
2 Round Eye Steaks
1 Garlic Clove (Minced)
2 Tbs. Butter
2 Tbs. Vegetable Oil
Coarse Salt
Coarse Ground Pepper

Directions:
Note: Do not cut or puncture the meat at any point until you are done cooking it and it has rested for at least 5-7 minutes.

Directions: 
1.) Generously salt the meat on both sides. Pat the salt in and let it sit on a plate for 1 hour (The rule is: An hour for every inch thick the meat is).

2.) After the time is up, rinse the meat under water to remove the excess salt. (The meat has absorbed all the salt you need)

3.) Pour the vegetable oil into a skillet (cast iron is the best) and heat til the meat sizzles when it touches the pan. (I tested a teeny tiny corner) While it is heating add a generous amount of pepper (It creates the flavorful crust) to the steak.

4.) Drop in the minced garlic and then follow with the meat, time it for 7 minutes (No not move or disturb the steak in this stage, you want it to get a crust with a dark brown color). After 7 minutes, flip it and time this side for 6 minutes. After 6 minutes add the butter. The butter will melt fairly quickly so tip the pan towards you carefully and spoon the butter/oil over the meat. After another minute, use tongs to grab the meat, tilt the pan away from you and sear the side/fat of the meat. Spoon the butter/oil over one more time and then take the steak out and let it sit for 5-7 minutes.

Ingredients
FOR THE CREAMY GARLIC CHEESE MASHED POTATOES:
4 Large Russet Potatos (Peeled and cubed)
3/4 Cup Mexican or Chedder Cheese (Shredded)
1/2 Cup Milk (I use Fat Free)
5 Tbs butter (I suggest less butter for health's sake but this is good for taste's sake...)
1 Tbs. Coarse Ground Pepper
Salt to taste

1.) Boil the potatoes til tender. 

2.) Drain the potatoes and then return to the same pot on medium heat.

3.) Add milk and mash the potatoes til there are no lumps.  Add butter and continue to mash it in.  Then mix in the cheese until it is no longer lumpy as well.  Finally add pepper and salt (mix it in) and lower the heat to simmer (the lowest setting) while you start the spinach.

Ingredients
FOR THE SAUTÉED CREAMY SPINACH:
1 Bunch Baby Spinach (Slightly trim the stems)
5 Tbsp. Unsalted Butter
4 Tbsp.  All-Purpose Flour
1 Clove Garlic, Finely Diced
1 1/2 Cup Milk
Salt
Pepper

1.) Melt the 4 tbsp. butter in a pot over medium heat.  Sprinkle in flour and whisk to blend into a paste.  Cook for 5 minutes, or until light golden in color.  Mix in garlic and cook for 1 minute.  Whisk milk in slowly until combined.  Let cook 5 minutes while the spinach is prepared.

2.) Rinse the spinach and trim the stems if they are very long.  Whisk in 1/2 cup milk into the pan and then add the spinach to the by the handful.  you may need to allow some to wilt before you add in the rest.  I use a wooden spoon to mix the spinach in with the cream.  You want the spinach to wilt but not to be soggy.  Remove the spinach from the heat.

3.) Season with salt and pepper to taste.  Plate immediately or serve in a warm dish..

(This spinach recipe was adapted from this recipe HERE.)

London Broil (Moist and Tender!)

This is sincerely, the BEST way to prepare London Broil if you want a juicy and tender meat that tastes expensive but is actually budget friendly!

London Broil (Moist and Tender!)

Ingredients: Cut of London Broil, 3 tbs butter, 1/4 cup vegetable oil, Kosher Salt (Or coarse sea salt), pepper.

Note: Do not cut or puncture the meat at any point until you are done cooking it and it has rested for at least 5-7 minutes.

Directions: 
1.) Generously salt the london broil on both sides. Pat the salt in and let it sit on a plate for 1 hour (The rule was an hour for every inch thick the meat is).

2.) After the time is up, rinse the meat under water to remove the excess salt. (The meat has absorbed all the salt you need)

3.) Pour the vegetable oil into a skillet (cast iron is the best) and heat til the meat sizzles when it touches the pan. (I tested a teeny tiny corner) While it is heating add a generous amount of pepper (It creates the flavorful crust).

4.) Drop the london broil in and time it for 7 minutes. After 7 minutes, flip it and time this side for 6 minutes. After 6 minutes add the butter. The butter will melt fairly quickly so tip the pan towards you carefully and spoon the butter/oil over the meat. After another minute, use tongs to grab the meat, tilt the pan away from you and sear the side/fat of the meat. Spoon the butter/oil over one more time and then take the steak out and let it sit for 5-7 minutes.

5.) Slice diagonally and enjoy!

THE SIDE SALAD
Ok, I know the side salad looks weak.  In fact it looks like something you can get from a high school cafeteria.  BUT LET ME TELL YOU, this salad is SO freaking good.  It's called the Endless Summer Salad and it has this seasoning packet inside that makes it something people will ask you about.  I guarantee it.  CLICK HERE to get more info on this bad boy salad.

Baked Tilapia with Zucchini, Squash and Corn

Baked Tilapia with Zucchini, Squash and Corn:

For the Veggies:
3 Large Zucchini
3 Yellow Squash
1 - 11oz can Fiesta/Mexican Corn
Sea Salt
Black Pepper
1 Minced Garlic Clove
Olive Oil

Dice the Veggies. On medium high heat add olive oil to a large deep saute pan. Add in the minced garlic and quickly toss in the veggies once it has turned a golden brown. Sprinkle with salt and pepper (to taste), continue tossing often to avoid burning. Lower the heat after about 8 minutes to medium low and let this finish while you prepare the fish. Keep an eye on it, when it's tender, turn the heat to low just to keep it warm.

For the Tilapia: 
11 Fillets of fresh tilapia
Olive Oil
4 tbsp butter
1 Lemon
1 Minced Garlic Clove
Cavender's Greek Seasoning

Because I was making this for 8 people, I had to use 2 baking dishes. If you have one large enough to fit all of the fillets with minimal overlap you can do that as well. First, preheat the oven to 400 degrees. In the baking dish, lay out the tilapia so that there is minimal overlapping. Drizzle olive oil over the fish and brush it to coat the top and bottom of each fish. Squeeze half a lemon over a strainer (or strain before and add the juice from half a lemon) on each fish as evenly as possible. Sprinkle the garlic evenly over the fish. Using the 4 tbsp of butter, divide it across the fish as evenly as possible. You want it to cover all the fish when it melts. Then sprinkle the Greek seasoning over the fish evenly. Cover the dish with foil and place it in the oven for 25 minutes. Check it to make sure it is white and flaky. Serve on top of the veggies in a fancy baking dish and garnish with parsley and lemon slices. I used a bowl to capture the juice in the baking dish so that it could be spooned over the fish as desired.

Tomato Cucumber Salad with Olives and Feta

Tomato Cucumber Salad with Olives and Feta :

2 - 10oz packages of grape tomatoes 
4 - Cucumbers
1/2 Red Onion
1 - 4oz package Feta Cheese (I used Athenos Tomato & Basil
3 Hass Avocado
1/4 Cup Red Wine Vinegar
2/4 Cup Olive Oil

Dice the cucumbers, quarter the grape tomatoes, fine dice the red onion, evenly add black pepper (to your taste), toss in the olive oil and red wine vinegar and toss the salad, add the avocado, crumble the feta cheese evenly. Toss again and serve. (I recommend making this early, store it in the fridge so the veggies soak in the dressing.)

This is a side dish I made to some super delicious baked Tilapia.  It's refreshingly delicious and serves up to 15-20 people as a side.  Everyone loved it!