There comes a day when you realize turning the page is the best feeling in the world...

It's been two months since my last recipe update, I apologize as the holidays were a bit chaotic and busy this year. However, I do have some updates to share.

Both Kiwi Print and Design, our silk screening company and Miss Adelia's Flowers have been picking up. I recently was hired for quite a few weddings and for the Mercedes Benz of San Diego holiday party.I also am now a Fiancé to an amazing man.

Our history;
Ali and I met over 6 years ago at a party at the Ivy hotel in San Diego, we hit it off as friends, being we both were in relationships and weren't looking.  For two years, we stayed in touch offering each other relationship advice and talked about life, but suddenly I went off the grid, things were really rocky and I wasn't in a healthy relationship at the time.  A few months later, we reconnected on Facebook, he was single and just opened up his own hookah lounge and I was finally took the step to leaving this prior relationship for good so he invited me to his hookah lounge. Within a week, we were inseparable, and now 4 years later we're planning our wedding. Many people love our love story but to be honest we have had many ups and downs and life has been far from perfect but we've always remembered to smile. In the last 4 years we have lost a business, had to move in with parents for a few months, had to share a vehicle,  and I had to undergo surgery as we were pregnant but found out there were health complications and if I went any further, it would affect my life. We changed so much within these last 4 years and became stronger than ever, with or without money, we have made it and are both very excited for the rest of our lives together.

Along with a few other changes in my life, things are moving in the right path. I have asked my sister to be my maid of honor and she accepted. Thank goodness as she is the only that can deal with my picky, moody self that sometimes sneaks out (very rarely though). We are trying to figure out our wedding location and of course trying to figure out how many people we want in our bridal party, I have quite a few girls and they all are a amazing and big part of my life so it will be hard if I have to choose. Besides the wedding planning, we decided this year is on focusing on getting our businesses running full speed and get our health back in action.
With that being said, if health and weight loss was in your resolution or in your plan for 2014, take a sneak peak at these upcoming recipes, I will only post no carb/low carb recipes and they will only be posted if they taste good and pass the Ali test. :)

Now back to the important stuff; recipe time.

I'll start off with dinner and dessert from last night, it was delish and definitely helped with my chocolate craving.

Meaty Stuffed Bell-peppers

Ingredients

- 1 lb ground beef

- 3-4 green bell peppers

-3 tablespoon of Worcestershire sauce

- 1/2 cup tomato sauce

- 1/4 chopped onion (optional)

- 1-2 stems chopped garlic 

- 1/2 - 1 cup shredded cheese

- 2 tbsp olive oil

- salt and pepper to taste

Directions

1. Chop off tops of green peppers and remove core and seeds.

2. Boil peppers in water for 5 - 7 minutes.

3. Drain water, sprinkle insides with salt and set inside a greased 8 x 8 pan.

4. Add chopped garlic and onions and cook until lightly brown then add ground beef. Cook until meat is brown.

5. Drain oil and then Add spices, Worcestershire sauce and tomato sauce.

6. Sprinkles bottoms of peppers with cheese, fill peppers with mixture then top-off with remaining cheese.

7. Bake covered at 350 for 25 - 30 minutes.

Once complete, allow to cool and then bon appetit!

Next came dessert. Definitely perfect mini dessert treat.

Low Carb Mini Chocolate covered cheesecake bites

Non-Vegan Cheesecake Ingredients:
-1/4 Cup Non-Fat Plain Greek Yogurt
-1/4 Cup Light Cream Cheese
-4 Packets Stevia (If you don’t mind the sugar substitute 2-3 Tbsp Agave, Honey or Maple Syrup)
-1/2 Tsp Vanilla Extract

OR

Vegan Cheesecake Ingredients:
-1 Cup Pre-Soaked Cashews (I soak mine overnight)
-2 Tbsp Coconut Oil
-2 Tbsp Agave Nectar (Maple Syrup or Honey)
-1/2 Tsp Vanilla Extract
-1/2 Tsp Lemon Juice

Chocolate Coating Ingredients:
-1 Cup Virgin Coconut Oil
-1/2 Cup Natural Cocoa
-6-8 Packets of Powdered Stevia (If you don’t mind the sugar substitute 1/4 cup pure Maple Syrup, Honey or Agave

Directions:

1.Blend Cheesecake ingredients until smooth in your food processor and set aside.

2.In a separate food processor bowl blend Chocolate Coating ingredients until smooth.

3.Spray a pre-chilled, clean ice cube tray with a healthy oil

4.Using a spoon pour the chocolate into each ice cube mold.

6.Coat the bottom and the sides of each ice cube mold using your spoon. 

*tip, no ice cube tray use muffin tray

7.Fill each ice cube mold with cheesecake filling.

8.Top with a layer of chocolate coating.

9.Place in the freezer for 2-3

Enjoy!

Kitchens should be designed to around what's truly important; FUN, FOOD and LIFE

Can you believe we have 7 weeks until 2014? My where has the time gone. 2013 has come with some ups and downs and as the year comes to an end in a few weeks. 

The three things I grasp onto that I am grateful for are the following;  my health. This year my health became an issue and I was faced with a challenge in my life that no woman should have to feel or go through. Although it is common, it was terrifying, life-changing and will forever be held in my heart as a moment I wish didn't happen but so thankful to be alive, healthy and happy again. The second thing; is my family. My family is not just my related family but my friends who have really showed me how TRUE friends should be, the ones who have let me cry, who have been their when I was down and who know to call me when something is going on in their life. I am lucky to be surrounded even with the miles of family all over the world.  I have learned in life if you don't make an effort, people won't either so although it took a while, my actions have spoken true meaning. I have stopped contacting those who don't return the calls,texts, or letters and I have begun contacting the people who have always been there. The final thing I am grateful for is who I have become. I have found myself in a way I never saw myself. I have always spoke about being a business women, entrepreneurial minded and free thinker but never truly had a grasp on it until now. I am thankful I am looking at the reality of my life, my surroundings and my ideas. I am now able to speak my mind, let go of people that don't show the same amount of respect as I do for them, I have announced my ideas even if I thought they may sound stupid or would never work and I have finally begun following my dreams. My dreams won't happen overnight and I am okay with that, I would rather work that much harder for myself and my passion then not be happy. My life is about love, following dreams, happiness and surrounding yourself with REAL, TRUE people. This is my life and I thank you, the reader for being about of this little journey. 

As Thanksgiving creeps upon us quickly, I have decided to make this post about appetizers, and a few tips for the Thanksgiving dinner table. More recipes will soon follow as I pull out my cookbook from last year! 

Centerpieces and decor are quite the topic. You could always contact MissAdeliasflowers@gmail.com and pre-order a fresh centerpiece or you can make your own. Below are a few centerpieces ideas that I take and love to re-create  for Miss Adelia's Flowers. 

Baguette Appetizer Idea

Grilled Toasted Bruschetta

Ingredients:

1 Baguette

2 Garden Fresh Tomatoes

1 Teaspoon Balsamic Vinaigrette

1 teaspoon minced garlic

1/4 cup of olive oil

Salt & Pepper to taste

Parmesan Cheese

Garnish with 5-6 basil leave

Use a serrated knife to cut the baguette on a diagonal.  Again, use a serrated knife to chop garden fresh tomatoes finely.  Place cut tomatoes in a strainer or on a paper towel to drain juices.  Mix minced garlic and balsamic vinaigrette in a bowl, then add finely chopped tomatoes to the bowl and cover with sauce.  Put aside.  Brush both sides of each baguette slice with olive oil and a dash of salt.  Use griddle to toast both sides of baguette slices on medium heat until golden.  Remove from griddle and use a fork to top with the tomatoes, be careful to avoid sauce from transferring to the baguette.  Sprinkle with freshly grated Parmesan Cheese, a dash of salt, and top with a fresh basil leaf.  Makes 6-8 slices.  Enjoy.

Stuffed White Mushroom Caps

(These are not the famous Adelia stuffed mushrooms, but come close and are pretty amazing)

Ingredients:

STUFFING:

1/8 cup extra-virgin olive oil

1 small bunch fresh thyme, tied together with a string

1 yellow onion, peeled and finely diced

Kosher salt and freshly ground black pepper

2 small cloves garlic, peeled and grated

1/2 teaspoon ground cumin

12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced

1/4 cup dry vermouth

1 cup sour cream

1/3 cup grated Parmesan, divided

MUSHROOM BOTTOMS:

4 tablespoons unsalted butter

18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed

Salt and freshly ground black pepper

1/2 cup dry vermouth

2 tablespoons toasted bread crumbs

1 tablespoon balsamic vinegar, for finishing

DIRECTIONS

Stuffing: 
Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. 

Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning. 

The Perfect Mashed Potatoes

Ingredients:

4-6 Yukon Potatoes

4 tablespoons unsalted Butter 

1 cup Milk

Salt & Pepper to taste

Directions: Shave the skin off the potatoes.Rinse the cut potatoes under cold water to remove any excess starch. Place into a large pot and cover with cold water by 2”. Bring the pot to a boil, reduce to a simmer, and let cook until potatoes are fork tender, about 15 minutes for us once the water is at a boil.

While the potatoes are cooking, melt the butter in the microwave. Next add the milk in a mug or bowl and heat in the microwave for 1 minute or until steaming. For larger quantities, melt the butter and heat the milk on the stove on low heat until barely simmering.

When the potatoes are done, pour into a colander to drain and return to the pot, allowing the steam to dry out any leftover water. Add the melted butter and mash gently with a potato masher to incorporate. Add the hot milk, salt, and pepper and continue mashing by hand until it achieves a creamy consistency. Or, transfer to a stand mixer with a paddle attachment, add the hot milk, salt, and pepper into the bowl, and mix on low speed until creamy, about 30-60 seconds. Stir in any additional add-ins and serve.

Another Basic tip to have the house smell like fall:

Hot Glue cinnamon sticks to a candle and then tie a bow around the cinnamon stick with burlap rope. 

As the candle heats up the smell of cinnamon will begin filling your house! 

Be sure to celebrate the many small things...bright days, good friends and anything with sprinkles

The past two months have been quite distracting, although I enjoy cooking and sharing new recipes with you all. Life has kept me busy, I have officially started my own flower business, called Miss Adelia's Flowers. I currently focus on events, special orders and farmers market on Saturdays in San Diego, at the Seaside Farmers Market. Along with Miss Adelia's flowers during the week my boyfriend and I have started a silk screen/graphic printing company called Kiwi Print & Design. I have been working basically 24/7 with business proposals, marketing, social media and business plans for both businesses.

Along with those two businesses I have begun working on getting a blanket and jacket drive together so in Mid-December a few friends and I could go pass jackets/blankets and meals to the homeless in downtown San Diego as well as run the house and watch Porschia our puppy throughout the day. You could say I do it all, I am still unsure how I manage to go to yoga and have some sort of social life, but I do, its minimal but it's there. 

 Getting the Mr. to join in on some acroyoga :)

Say Hello to Porschia!

I have pulled an assortment of recipes to add to your dinner night and a few tips, and decor to bring into your household. I also have added pictures at the end of this post of recipes that I did for Halloween. Halloween may be over but they were such cute recipes, I must share the pictures.

Enjoy and suggestion, never read food blogs on any empty tummy :) You will always end up hungrier!

Sandwich Idea for Lunch or Dinner Time

Pesto, Tomato Turkey Sandwich

Ingredients:

Sandwich Baguettes 

Turkey or lunch meat (Get freshly sliced lunch meats from your grocery deli, preferably Sprouts ;)

Roma Tomato (1)

Mozzarella Cheese or your preference of cheese

Pesto sauce

Lettuce Stripes

Grill Foreman Toaster or Oven heated to 125 Degrees

Cut baguette in half or slice down middle and stop before you cut through the end of the bread. Layer with your toppings of choice. I started with Pesto sauce, and went up with lettuce, tomato, cheese and turkey meat. Add pepper on top of turkey. Once Grill Foreman is heated, toast sides of sandwich and serve with salad or chips of choice.

Simple yet filling meal!

 

Feeling like adding a little Fall smell to your home?

Grab apples, oranges, cranberries and cinnamon. Grab a medium sized pot add 2-4 cups of water and bring to a boil. Slice apples and cut oranges, use the orange slices, grab a handful of cranberries and about 2-4 tablespoons of cinnamon. Add to pot and let simmer and cook. If water runs out add another cup. House will become smelling wonderful. 

How is that cold weather treating you? Why not cook a wonderful roast for your family to enjoy?

Dinnertime Pot roast

Ingredients:

2-3 pound beef roast (chuck roast for example)

3-4 red potatoes (cut into fourths)

1-2 carrots (Tip: I always use a shredder on the outside of my carrots to give it a cleaner appeal)

1/2 yellow onion (chopped and diced)

Olive Oil

Garlic (1 -2 cloves,chopped and diced)

Pepper

Salt (To taste)

Preheat oven to 225 degrees.

Wash all vegetables, chop and put aside. Allow beef to thaw and dress with olive oil, salt, pepper and garlic. Once oven has reached requested temperature, put beef in middle of roasting pan. Add vegetables surrounding to beef. Add more olive oil, garlic, salt and pepper.

 

Place in over and allow to cook for 3 1/2-4 hours. It's your preference to cover, however I recommend not covering as mine was very juicy and well-cooked. 

Serve with crusty ciabatta bread and a BIG glass of Merlot! Enjoy!

What about the most important meal of the day? DESSERT?!

Pumpkin is always a hit in all type of recipes in the fall so of course it would be a great addition to any dessert.

Pumpkin, Walnut, Chocolate chip whole wheat bread

Ingredients:

1 cup vegetable oil

2 2/3 cups brown sugar

2 eggs

1 (15 oz.) can pumpkin (not pumpkin pie filling)

2/3 cup milk

3 1/3 cup whole wheat all purpose flour

1/2 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup chopped walnuts-  or pecans

1 1/2 cups chocolate chip

1 small dash of cloves

In a large bowl, cream together the oil and brown sugar. Beat in the eggs, pumpkin, and milk. Add the flour, baking powder, baking soda, salt, nutmeg, cloves and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two greased 9×5 inch loaf pans. Bake the bread in preheated 350 degree oven for 1 hour, or until toothpick tester comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it is completely cool, serve with a chamomile tea misto or glass of milk!

Now hear are a few fun Halloween pictures! Keep an eye out for my Tamale blog post coming in the next few days as well as our Fish recipes posts!

Homemade with LOVE...in other words, I licked the spoon and kept using it.

The year has really gone with the wind. Spring flew by, now summer has left us. Thankfully we live in Sunny San Diego, however I am more than ready for leggings, boots and big sweater season. For those in San Diego, sometimes it just doesn't feel like fall, so why not bring fall into your home by creating it in the kitchen. Below are a few recipes and ideas to get in the season.


Shepherds Pie
Ingredients: 

1 tbsp butter

1/4 tsp salt

1/4 tsp pepper

1 1/4 lb ground beef

3 tbsp Worcestershire sauce (suggested, but not used on my recipe)

1 cup chopped onion

1 cup green beans

3-4 potatoes, skinned and cooked into mashed potatoes (you can use idahoan homestyle instant mashed potatoes if wanted, I prefer making the real deal)

1 1/2 cups shredded cheddar cheese

Directions: 

Melt butter in pan. Add salt and pepper.
Add ground beef and Worcestershire sauce (suggested) and cook until mostly done.
Add onions and green beans, cook until beef is cooked (preferably no pink left) and onions are translucent.
Put beef/green bean mixture into the bottom of a casserole dish. I used an 8 inch by 8 inch.
Top with cooked  mashed potatoes, then top with cheese.
Heat in oven at 350 degrees for about 10 minutes or until cheese is melted.

Chicken Pot Pie Soup
Ingredients: 
1 tablespoon butter
1 leek, white and light green part only, halved lengthwise and sliced (No leeks, so I used green onions as subsitute)
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs
2 teaspoons fresh thyme leaves
1/2 teaspoons kosher salt, or to taste
1/4 teaspoons freshly ground black pepper
1 sheet frozen puff pastry (from a 17.3-oz box of 2), thawed as package directs
4 ounces fresh green beans, trimmed and cut into 1-in. pieces (I used can green beans) 

Directions
Heat oven to 400ºF.

Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.

Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on un-greased baking sheet.

Bake 12 minutes or until puffed and golden brown. Let cool.

Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

Unfortunately, I didn't take any pictures of my recipe, but I can tell you it got 5 stars from the Mr. Below is the image from the recipe book I found it from. Always note, my recipes are tweaked from recipes I have read, been handed over or sent. My blog is to help you all think of different ideas for getting your loved ones around the dinner table. Enjoy! 

 
Enjoy! Happy Eating!

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” Laurie Colwin

In a matter of a month, my life has completely done a 180. As you all know I had to undergo surgery, where I was bedridden for a few weeks. I couldn't cook, clean, work or walk. After three weeks of recovering I finally was able to walk again. Within those three weeks, I began re-evaluating my life. I began working on my business plan to finally follow my dream and passion. I am slowly working on starting my brand in the floral design industry, Miss Adelia's flowers, I have begun making floral arrangements for family, friends and am looking to get into farmers markets and plan on catering small weddings, bridal showers, events and get together's. As I began focusing on that, my main source of income was taken. The company who I thought I would see a future with filed for bankruptcy and in turn I was let go. I guess at the end of the day you could say everything happens for a reason. I am slowly regrouping as I am working n my recovery physically and emotionally and now financially as well.

My life is now focused on my health, possible going back to school and working on two possible three small businesses's.
(Miss Adelia's Flowers and Kiwi Print and Design and possible another catering type business) Although my life is busy, I always will make time for cooking. It's a passion, a fine art that can turn any day around for me so I hope you continue to enjoy reading and trying out this recipes for yourself. With that being said, it was perfect timing for a get-together dinner made by me while my parents were in town.....

Below is a meal that you can serve on any occasion, it will fill a room of people with happy bellies. Enjoy!  

Begin your evening with two small appetizers;

Appetizer #1

Baguette

Dipping Sauce 

A fresh made baguette with a side of dipping sauce

*Sauce of choice- International Classics, Vinaigrette Bread Dipping Sauce

Appetizer #2

Shrimp Cocktail

1/2 -1lb of uncooked deveined shrimp

Garlic Salt

Pepper

Clean fresh shrimp by rising under water. Heat a skillet on the stove with a tablespoon of olive oil. Once hot, add the shrimp. Once the shrimp turns a little pink, add the garlic salt and pepper for taste.Cook on a low heat for 15-20 minutes. 

Grab a plate, cover the plate with lettuce leaves and add sliced lemons on the side. Add the shrimp and place in the fridge for about 20 minutes or until cool. Serve with Cocktail sauce (Suggestion, you can make your own sauce, recipe below)

How to make your own cocktail sauce

1/2 cup of ketchup

2 tablespoons horseradish

Worcestershire sauce

1 lemon

Tabasco Sauce, for taste

In a small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon and a dash of Tabasco sauce. Chill and serve.

Always have fresh lemon water and a nice bottle of wine to serve and enjoy with the appetizers.

Now onto dinner

Dish # 1

Caprese Salad

3 vine-ripe tomaties. 1/4 inch thick, sliced

1lb fresh mozzarella, 1/4 inch thick, sliced

20-30 fresh basil leaves (buy about 1 bunch of basil) 
Extra Virgin olive oil, to drizzle

Salt and Pepper

Begin by layering a slice of tomato then mozzarella then basil, alternate on a large platter (I used a circular platter) Once you have a full circle and a few layers, add extra virgin olive oil and season with sale and pepper to taste.

Main Course Dish # 2  (While prepping the whole meal, I suggest Frank Sinatra stationon padora with a glass of Merlot)

Lasagna Rolls

10 Lasagna noodles, cooked al dente (This recipe usually makes about 8 rolls, cook 10 just in case one breaks in the pot) 

3/4lb of ground beef meat

1/3 green bell pepper

1/3 onions (yellow)

1 15oz. container of low fat ricotta cheese

1 egg

2 cups of Mozzarella cheese, shredded and divided

3/4 cup Parmesan cheese, shredded and divided

1/4 tsp Kosher salt

1/4 tsp freshly ground pepper

Sauce- (Thanks Wendy for the tip)

1 can of diced tomatoes

1 can of tomato sauce

fresh garlic

basil

oregano

dash of sugar

First, cook the lasagna pastas. You can follow directions on box, if you make your own lasagna, follow your usual instructions. I usually grab a large cooking pot, add 3-4 cups of water, bring to a boil. Add a sprinkle of salt and then slowly add a few lasagna strips at a time. Cook for 8-10 minutes stirring the noodles every few minutes.

*How to know when noodles are done; test the noodles by removing a lasagna noodle before the cooking time ends and bite into it. The whitish area in the center of uncooked pasta should fade when the pasta is done.

Next onto the sauce. Chop 2 garlic cloves and basil. Mix the can of diced tomatoes with tomato sauce into a medium sized pot. Turn on low heat, add the chopped garlic and basil, oregano, salt/pepper and a dash of sugar. Cook on a low heat for 15-20 minutes, if sauce begins boiling you can remove from heat.

For the paste; grab a medium sized bowl; add the ricotta cheese and the egg. Next add the mozzarella, Parmesan and salt. Mix until everything has turned into a thick white paste. Cover and put in fridge until needed.

Now, onto the meat. First chop onions and bell peppers. Grab a medium pan, add 1/2 tablespoon of olive oil (not too much as the ground beef fat will add enough oils) Once pan is hot, add ground beef, allow to cook up to 1 minute while moving the meat around. Now add the onions and bell pepper along with some salt and pepper. Once brown, take away from heat and set to the side.

The finale prepping step is the creation.Preheat over to 450 degrees. Next grab a oven pan, spray with non-stick cooking spray and set aside. Use a large flat area or cutting board. Lay out each lasagna strip. Grab the paste, add a thin layer of the paste to each strip, next comes a thin layer of the ground beef and a small thinner layer of the sauce. Begin rolling towards you, slowly and delicately. Once you have one roll, place onto the rectangular oven pan. Continue the rolling for each lasagna strip, slowly adding another roll to the pan. Once all rolls are added add some more sauce on top of each roll with additional mozzarella and Parmesan shredded cheese.

Place in the oven for 25-30 minutes until a golden color is on top. Allow to cool before serving.

Bon Appetit!