I know! I Know..it has been a million years, but I am back. I hope you all had an amazing 2017 and start to the new year so far. One of my major resolutions for 2018 is to start blogging again. Life got the best of me last year, and between moving and facing new challenges in my life I just lacked the inspiration and time to blog. One of the things I like to do at the end of each year is to reflect on what I can do better or be better at in the next year. For me one of the things that I really missed doing was blogging, because it was a way for me to create and share as well as show my creative side, and a fun way to write and interact with the world.
So hears to all of us doing our best to fulfill all of our resolutions for the years as best as we can. I know that life happens and sometimes it can be hard but if we push through we can achieve all of our goals! Cheers to the new year and I hope you all have a great 2018!
I am originally from California so I have a deep love of Mexican food, but here in Seattle it’s hard to find a decent place that serves good mexican. But we always have fresh seafood and I am always looking for ways to make my meals a little lighter. So I thought why not combine my love of mexican, spicy, and make a cute fun version of a shrimp cocktail. This is a fun meal to eat just for dinner or to serve as a light appetizer if you have a few guests over. Its super simple and quick to make!
Ingredients: Serves about 4
- 1/2 tsp chili powder
- pinch of cayenne pepper (optional)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp olive oil
- 1/4 tsp of taco seasoning
- 1/2 pound peeled and devained large shrimp
- 1/2 diced avocado
- 1/2 lime
- 1 cup cooked corn (I used a frozen bag of colorful corn and cooked it according to the bag)
- In a bowl mix together the chili powder, paprika, salt, pepper, and olive oil.
- Toss the shrimp into the spice mixture and make sure everything is coated.
- You can use a grill but I don’t have one so I heated up a grill pan on med-high heat and spray it with some cooking spray
- Place the shirmp on the grill pan and sear until are cooked through, about 2min per side. remove from the pan and let them cool down a little.
- In a bowl combine the corn, avocado, shrimp, taco seasoning, lime juice and toss together
- Divide the shrimp into cocktail glasses and garnish with a lime wedge!! I used these cute hybrid wine/martini glasses that I picked up at Home Goods
Tumeric, the golden spice of life, is a natural ingredient that is used for more than just cooking. It can be used as an all-natural skincare ingredient that can be applied topically to brighten your face for glowing skin. Tumeric has anti-inflammatory, antibacterial, anti-aging properties, and it can also reduce the visibility of acne scars. This makes it a great ingredient to use as a face mask.
My mom and grandma have been using tumeric for as long as I can remember, not just for cooking, but as a face mask. Many people have their own versions of this diy mask, but this is the way that I have always learned to use it.
Fresh Lemon Juice
- mix all the ingredients together until you get a paste. The mixture should have a texture similar to pancake batter.
- with a brush apply all over face and let sit till it hardens. I usally leave it for about thirty minutes.
- rinse off with a warm, wet wash cloth
- moisturize face
– Make sure you are wearing an old shirt that you don’t really care about because tumeric can stain your clothing.
ps: The views expressed on this site are the author’s own and are provided for informational purposes only. The author makes no warranties about the suitability of any product or treatment referenced or reviewed here for any person other than herself and any reliance placed on these reviews or references by you is done so solely at your own risk. Nothing on this site shall be construed as providing dermatological, medical or other such advice and you are always advised to seek the advice of a suitable professional should you have any such concerns.
I love pie.. I think that it is a dessert that can be eaten any time no matter the occasion. Last year I visited Mt. Rainier in Washington with my family and on our way home we stopped at this little mom & pop restaurant cafe and I had the most amazing pie I have ever had. Ever since then I have been craving blackberry pie. For the past few month I have been trying and tweeking pie recipes, and I finally came up with my own version of blackberry pie with a twist.
I have never been a fan off making my own pie crust I find it so tedious and not very fun lol. So I bought a pie crust, but I am sure this pie would taste even better, if I didn’t decide to be lazy, if I made the crust from scratch.
The twist to this recipe is that instead of only using blackberries I added a few raspberries to the mixture to just add some depth of berry flavor to the pie. I found when I only used blackberries I didn’t like pie as much..Just my own personal preference, but you can leave out the raspberries and just use blackberries alone.
Cut out and a piece and serve with some vanilla bean ice cream and enjoy!!
- 1 cup of sugar
- 1/2 cup of flour
- 5 cups of blackberries
- 1 cup of raspberries
- 2 tsp of butter cut into pieces
- In large bowl, mix sugar, flour, and stir in blackberries and raspberries until everything is coated.
- Spoon into pastry-lined pie plate.
- Place your cut butter pieces on top of the blackberry mixture.
- Cover with top pastry that has slits cut in it; and seal the edges with a fork. (you can make the crust cover into any design you like I did a criss cross weave top for some extra cuteness!)
- Cover the crust edge with 2- to 3-inch strip of foil to prevent excessive browning on the edges.
- Bake 45-55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
- Cool on cooling rack at least 1 hour to allow filling to thicken.
- Cut into slices, serve and enjoy with some yummy ice cream!!
Sweet juicy watermelon paired with salty feta, fresh arugula, a balsamic glaze, topped with fresh cracked pepper.
You aren’t going to believe this, but I am probably one of the very few people who isn’t the biggest fan of watermelon. So it was a huge surprise to everyone when I decided to buy a watermelon to try a new salad. So this is the first watermelon I have ever bought and it just happens to be for this salad. I know, I’m crazy!
I decided to start small and buy the baby size instead of a full size one, just in case I didn’t end up liking the salad and I did want to waste an entire watermelon, and it’s easier to cut and takes up a lot less space.
So, this salad is a bit of a twist I decided to grill the slices of watermelon on a grill pan, but just be careful not to grill it too long. If you do it gets kind of mushy and slimy which is not a very pleasant taste or texture. A good alternative is to actually use a grill, I just don’t own a grill so I used a stovetop pan. Watermelon paired with feta is a sweet and salty combination that I surprisingly absolutely love! Then when you throw in the freshness and peppery taste of arugula really send this salad over the top. I finished the salad with a sweet balsamic reduction drizzled on top will some fresh cracked pepper, which not only made the grilled watermelon salad look beautiful, but completes the sweet and salty flavors of this delicious summer salad on your taste buds! To my surprise I found this salad delicious, if your looking for a new twist on a salad I highly recommend this one.
- one watermelon (whole or baby)
- feta cheese crumbled
- fresh cracked pepper to taste(optional)
- Balsamic reduction (recipe found here)
- 1/4 tsp kosher salt
- Cut the watermelon into desired shapes either in cubes for skewers or in t block squares like I did.
- Place the slabs of watermelon onto a heated grill pan and grill for about 2-3 minutes per side or until marked and warm. Remove from pan
- Place the grilled watermelon onto a little bed of arugula, add more arugula on top sprinkle some feta cheese, and drizzle the balsamic reduction on top before serving.
- Top with some kosher salt and fresh cracked pepper.