Chocolate Candy "Cake"

OOOPS I did it again

Roasted veggies, they're amazing.  SO I had some cauliflower that I wanted to roast. I always stress a little about chopping the cauliflower, it doesn't go in nice little trees like broccoli does. This time I decided to just chop it up without regard to looking like a tree. 

Then, I go through the fridge to see what else I can throw in. I had some tomatoes that are aging, it's a good time to roast them! Added some mushrooms, asparagus and a few cloves of garlic. It looks like this:

I sprinkled a little EVOO, my fav lime salt and some pepper then pop into the 375 degree oven for 25 minutes. Here's a tip: SET A TIMER!  It is only 25 minutes, you're not going anywhere, of course you will remember you have delicious mouth watering veggies in the oven right? Well, I'm here to tell ya, no matter how excited you are to see how your concoction turns out, an hour can easily slip by without even a thought of what deliciousness is in the oven! YES, I did it! AGAIN, this would  be the THIRD time I've charred my batch of veggies.  Why? How? I do not know, it's really not that hard to set the timer, I honestly think I will remember.  UGH

I did salvage most of the cauliflower, but the mushrooms and asparagus, forget about it. Some of the tomatoes peeled off the pan in tact, but most were lost...I was SO BUMMED dang it!  LOL

Give roasted veggies a try, have you done it yet?  Let me know.  And for goodness sake, SET YOUR TIMER.

Todos Santos Mexico

I can't stop thinking about my trip to Mexico in January...Thought I'd share some pictures of great food and drinks we had!

My first ever chile relleno first night in Todos Santos at Miguels...the BEST chile relleno, this was made with fresh lobster, it was pretty amazing.

Breakfast at Casa Tota, our hotel in Todos Santos.  Huevos a la benedictina so fresh and delish! Little potatoes and some refried beans on the side.  Around the edge of the plate is an oil with fresh basil, it was so good!

Machaca, marinated beef, cooked and shredded then dried. It can be served in tacos, burritos and in scrambled eggs. This tasted so good!!

LOBSTER!  Isn't it weird looking? I'd never seen a lobster like this before.

Garlic, lime and cilantro shrimp at Posada La Poza in Todos Santos

Almost forgot

My favorite joke photo ever...I made a magnet of this years ago and would bring it out for a month or so around Easter...it just makes me giggle.

What is everyone making for Easter dinner?

I will be making a ham and cornflake potatoes.  Don't worry, I will show you!

But, 'till then, just have a giggle!

Lookie what I made!

I saw this recipe all over Pinterest, of course I sort of followed it heaven forbid I actually measure and follow directions!

It's LEMON jello shots in a real lemon!
Wanna see how to make them?

cut lemons in half and squeeze the juice out and pick all the guts out too, it's not as hard to get the stuff out as it might seem. Keep the juice in a bowl you'll need it later!

I cut about 10 lemons in half.  Then put them in a muffin tin to help hold the halfs flat, they need to be flat cuz you're going to fill them up with jello.

Recipe is as follows:

2 6 oz boxes LEMON JellO

1 Cup Vodka

1/2 Cup fresh squeezed lemon juice

1 Cup HOT water

8-10 lemons

You basically make the Jiggler recipe, heat up 1 Cup of water add the JellO and stir 'till dissolved, like 3 minutes at least, in my failed attempt I didn't dissolve enough.

Then add the lemon juice and vodka, stir a bit more and pour into the lemons, fill them to the very top. Make sure they are flat and steady in the pan.  You could probably use a mini muffin pan too, just something to keep them flat.  I ended up with a few more than a dozen so I just put them in a little bowl to keep flat.

Put them in the fridge to chill for at least 4 hours.

Once they are all set turn one half upside down and cut into 3 wedges using a very sharp knife. Cutting is a little tricky, you have to really slice through gently but evenly...they turn out SO CUTE!

I stored them upside down together after I cut them because I was nervous about the jello staying in there, but it totally did!

Then you just serve them, eat the jello out of the lemon! It is super tasty and cute and FUN!

They were a big hit, they just didn't last very long.  You can do this with limes, oranges someone suggested grapefruit although that might be a little large. 

SO GO MAKE SOME and send me a picture!

Asparagus is so awesome!

My lunch date had to cancel today and I was so bummed...Then, I opened my fridge and remembered I had bought some asparagus, and grape tomatoes. It's time for an old standby that I haven't made in quite some time. I LOVE SPRING because it's time for asparagus, I don't think the local stuff is ready yet, but this is just a reminder that it's right around the corner.

I should have taken some pictures of the steps to create this delicious concoction, but I only have the finished product, sorry.

In a pan I put a handful of sliced mushrooms and a dash of water, a little granulated garlic, because I didn't want to take the time to squeeze in some fresh, and a dash of pepper, let that sizzle a bit. Then added about 8 spears of asparagus cut into about 1" pieces, a dash of water to sizzle in the pan again and stir.  After the water sizzles out you can add a bit more from time to time if the veggies look like they need a little steam. Then I threw in some grape tomatoes and stir around, add a bit more water. Threw in some salt and a little more pepper. Scramble an egg in a bowl, moved the veggies around to the outside of the pan and put the egg in the middle...scramble it up and mix in with the veggies after it's set up a bit. Stir them all together and pour out to a bowl, then sprinkle some feta cheese on top.  THIS IS SO YUMMY!

If you don't like mushrooms (you should) leave them out, if you don't like tomatoes (try it) the tomatoes get all warm and juicy inside and explode with delicious flavor!

You can put some oil in the pan but I don't, I just use water throughout my cooking process to add steam and keep things from sticking...the water also sizzles off any yummy stuff that gets kind of cooked onto the pan.

TRY IT and tell me what you think PLEASE!    THANKS,  ~T

Lunch today ROASTED VEGGIES

I didn't get any protein cooked and in the fridge this weekend since I was gone, so lunch today was kind of whimpy...or so I thought before I put it in my mouth!!

Last night while I was cooking dinner I chopped up some cauliflower, broccoli, an onion, some cloves of garlic and old tomatoes that were kind of shriveled...Put some foil on a baking pan, threw the veggies all over and sprinkled Olive Oil over them, salt, pepper and put in the oven at 400 for about an hour.  Then I just turn it off and leave them in.

I should have probably left it roasting a bit longer, like 'till some of the veggies look caramelized, these aren't quite done enough.  However, they are tasty! Every time I've done this I'm surprised at how different the veggies taste! They are so sweet and juicy! I've also done mushrooms, zucchini and eggplant.  I think pretty much anything, next I'm going to throw in some green peppers I have in the fridge ready to shrivel up if I don't use it.

After they completely cooled I just used a spatula to scoop them into zip loc bags to warm up in the microwave or in a pan.  I thought they might be a big pile of mush today after microwaving, but they aren't, they are quite delicious and perfect for lunch!

TRY THIS!  And let me know how you like it.