Monthly Archives: May 2012

Summer Pasta

Normally when I think of pasta, I think of a hearty, filling meal made for those winter months when you really need some comfort food. However, it’s spring now, and it’s been fairly warm the past few weeks so I just wasn’t in the mood for a heavy pasta dish but I also wanted something quick and easy, and really, what’s quicker and easier than a pasta dish? Continue reading

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A day at the doggie beach

I love the beach. And I love Maggie (my puppy). So I jumped at the chance to bring her to the beach. Since it’s off season right now, I planned to bring her to the regular beach and walk her on-leash. It’s a good thing I didn’t do this, because we found out that dogs are not allowed on the beach/boardwalk after April (at least in Manasquan. I haven’t checked with other beaches). Before we left our apartment, Matt decided to look online and see if there were any off-leash beaches for dogs. So, using trusty google search, we came across this website, http://www.bringfido.com/, and found a dog beach in Manasquan that looked promising. We decided to give it a whirl. Continue reading

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Zucchini Corn Skillet

I was running out of things to do with vegetables and getting bored with the way I usually cook them. I love roasting vegetables with olive oil, salt, and pepper (and sometimes crushed garlic), but sometimes you gotta switch things up. I’m always looking for ways to eat more veggies, so I googled for some inspiration. I came across this recipe for a corn and zucchini melody and decided I would shake things up and try to make my own variation on this dish. I always find that googling and searching the internet for recipes gives me ideas to come up with my own. I either never have all the ingredients on hand so I improvise, or I decide to add to the recipe, or sometimes, I find that searching for recipes simply gets my creative juices flowing and I come up with my own. In this case, I used the base of the recipe, but I definitely added my own twist to it. Here is my take on how to make a delicious corn and zucchini skillet. It’s the perfect side dish for summer. Continue reading

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Blackened Tuna

I had no idea how easy “blackening” something was. I love the taste, the spice, and the crispy crust you get when meat is blackened. At restaurants, especially seafood restaurants, if there is an option to order a fresh fish or a piece of chicken blackened I usually go for it. I never really thought to give it a try myself. The truth is, blackening something is so incredibly simple. Who knew that blackening something is as easy as buying the cajun (or blackening) seasoning from the grocery store, coating the meat in it, and then searing it in a hot pan with oil and butter?

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Grilled Buffalo Tofu

One night, a very good friend of mine invited me over for dinner. She started discussing the items she was going to grill; Asparagus, marinated chicken, and tofu with buffalo sauce. I admit, I was skeptical. It didnt sound like a very good combination. I like tofu, and I like buffalo sauce on boneless wings, but I had never thought to put buffalo sauce on tofu and grill it. I decided to keep an open mind. So, when I arrived for dinner, I loaded up on the chicken wings and the asparagus and took a couple of pieces of the grilled tofu. I ate a bit of the tofu and was completely surprised! It was delicious, and I daresay, my favorite thing I ate that night. Continue reading

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If you have me over for dinner, leave these items off the menu

I know it may come as a shock to most people to find out that there are actually foods that I don’t like. I’ll admit, it’s a rare occurence, but there are foods I don’t eat. It’s not that I despise them so much that I can’t eat them, but I certainly won’t order them off a menu and I generally don’t cook with them. Now, that’s not to say that I won’t like them in the future. My tastebuds certainly do change throughout the years. I used to hate macaroni and cheese (so weird right?) and broccoli and now I eat them both on a regular basis. But, for now, these are the foods I’m not so thrilled with.  Continue reading

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