Brunch Tacos

Hi there! Hope everyone has had a productive week and a relaxing past weekend. One thing I love about weekends is generally there’s always something to do or you won’t be punished for not doing anything. It’s the two days where you can be as active as you want or as lazy as you want because you work hard through the week and you need some time for you and/or your family.

Unfortunately, this does not apply to everyone especially those in the service/restaurant industry, where weekends mean absolutely nothing. (I’ve been there.)

But it does not mean that whenever you do have an off day, you can not relax and do chores or catch up on Netflix originals or whatever it is you like to do.

Me personally, I like to cook something on the weekends that I can enjoy with the family. Sometimes, I don’t want to do just plain waffles or scrambled eggs. And if you haven’t noticed by now, I like to add my own little spin on foods you have more than likely tried before. 20180706_1541132668311108462614214.jpg

And I test these out on my hubby and my boys to see if they like it. If the dudes approve, it’s a go.

So, for today’s recipe, I’m thinking Brunch Tacos. It’s the perfect combination of breakfast and lunch and since I would make this on weekends (or whenever it really doesn’t matter), that’s why I call them Brunch! And just in time for this weekend! Yay!!

20180706_1504008628219644250180601.jpgIn this one, this recipe calls for:

  • 1 stalk of Green Onion
  • 4 medium-sized Mushrooms (white or Bella- yes you can use canned)
  • 1 tablespoon of Minced Garlic
  • half of a Green Bell Pepper, chopped and diced
  • 6 Large Eggs
  • 1 yellow Squash
  • 1 tablespoon of Butter
  • Cilantro (optional)
  • Spices- Basil, Pepper, Garlic Salt, Accent. (add as much or as little as you like. Not too much on the Garlic Salt and Accent, though.)
  • 8 medium-sized flour Tortillas (Or corn, if that’s your preference)

First, I would like to start off with dicing the green onion, peppers, and squash. Then slice the mushrooms into slices and set them to the side. Put the butter and minced garlic in a pan set to medium heat. (I used a cast iron skillet.) 20180706_1520258389973728651031287.jpg

In a separate bowl, crack the eggs in the bowl and mix them (you can add spices to this or leave it out.)

Once your butter is melted, you’re ready to add your diced veggies in the pan. Sprinkled your spices onto the veggies while stirring them around occasionally. You would want to soften up the veggies a little before you put the eggs in. The veggies much soak up the flavors of the butter, garlic, and spices.

Next, add your eggs in and stir periodically. mixing the veggies and eggs together until eggs are cooked. (Scrambled, of course)

In the meantime, you can place your tortillas in a thin clean kitchen towel or paper towel on a plate in the microwave or steam on top of the stove. Make sure your tortillas are warm, not too hot. You are not cooking your tortillas, just rewarming.

After your eggs are done, dispute even amounts of egg and veggies into your tortillas and garnish with cilantro and/or hot sauce or sweet sriracha sauce or sweet chili sauce. (trust me, it will change your life)  20180706_1540544633322563065883991.jpg

And that’s it! There you have it! And it’s so good! I like making these as much as I like eating them. They are also good for those who do not consume meat but if you like, bacon is also great with these. Mmm…20180706_1541132668311108462614214

So, please, have at it! Let me know what you think! If there’s something you would like to add or comment, please do!

Until next time, stay wild! 😉

Tuna Patties

I know it’s been a while since I’ve posted anything and honestly, I have no real good excuse. Most of it was pure procrastination. But don’t worry, I’ll get better! After all, there’s always room for improvement.

To those of you who check up on my blog from time to time to see if I’m alive, thank you. I really appreciate that. It’s the small things.

I’ve decided the perfect post to break the silence is a recipe post! And something easy and somewhat quick. Great for busy moms, college students or people in general who like alternative burger options that don’t consist of beef, chicken, turkey or pork.

I would highly recommend making this on a George Foreman grill or whatever counter grill you may have. From my experience with this particular recipe, they don’t cook well in a skillet on the stove. (They tend to fall apart.)

This is a favorite recipe with my family and I’m hoping if you try it, you would like it, too! Fresh ingredients are great and make these patties so delicious! However, if you do not have fresh ingredients or don’t have the time to wash and chop veggies, can goods are just as good.

So, now here’s the recipe.

You will need:

  • 1 egg
  • 1 can of tuna
  • Italian bread crumbs or crushed saltine crackers. (Just pour as much needed to make the patties hold together with the egg.)
  • 1 can of black beans (strained)
  • 1 can of corn (strained)
  • 1/2 of green bell pepper diced
  • 1 small can of sliced mushrooms strained (or 5 or 6 white or Bella mushrooms sliced and diced)
  • half a stalk of diced scallions (green onions)
  • tablespoon of minced garlic
  • dash of garlic salt, pepper, onion powder & basil. (I like to add a little Old Bay seasoning and cayenne pepper powder for a little zing!) But it’s just as good without the spicy stuff.

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Once you have all your ingredients in a bowl, mix it well and form tennis ball-like balls. If the mixture is sticking too much to your hands, add more breadcrumbs.

Place your tuna balls onto the grill and let them cook for about 5-10 mins. (or until it’s as crispy as you want it to be.) Sidenote: the inside will be a little mushier than the rest of the pattie itself, but it’s cooked! Trust me and still delicious!

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Garnish the pattie however you like! For me, I like adding fresh spinach leaves and mustard. And pepper jack cheese goes great on it as well! But go wild!

And that’s it! Simple! Great quick dinner, awesome leftovers for lunch and filling! Don’t let my size fool you, I can really put down some food! But I can only eat 3 of these and I’ll be full for the rest of the night. That’s a great problem to have.

Please, try it! And if there’s something you would like to add or maybe you can solve my problem with the patties sticking to a frying pan, feel free to comment, email or subscribe! 😀

Until next time: keep it simple, sweetie! 😉

Salted Caramel Peanut Butter Cookies

Do you ever have those nights where you want something sweet but don’t exactly know what it is you want?

I have a lot of those nights. Well, the “not knowing exactly what I want” part. I don’t have a big sweet tooth like I used to anymore. Could it come with getting older? (Ha, yeah right!)


Most weeknights, I’m exhausted by dinner time and don’t really feel like making anything else farther than dinner. Sad, I know.

I don’t usually go for the already-made cookies (looking at you, chips ahoy!) And there’s nothing wrong with the convenience of store-bought cookies. But for me, I’ve been wanting something soft and chewy and not too sweet but sweet and oh, homemade.

I’m also on this somewhat-trying-to-eat-a-little-healthier kick and if it’s something the kids will have, I want them to be able to like it as well but not be pumped with artificial substances.

Now, with all the food allergies that are huge with kids these days, this one wouldn’t be ideal for anyone with nut allergies. I’m sorry, guys! 🙁

But for those who can have peanut butter and like peanut butter, this one is for you! It’s an old classic with a spin.

With the huge craze over Starbucks Salted Caramel Mocha, it seemed like the right thing to do with trying salted caramel in other things.

Peanuts are already nutty and sometimes salty, so with the sweetness of the caramel and the dash of salt, the flavors make something magical. It’s so good! Only a couple of ingredients that you should more than likely have laying around and BAM! That’s it!

Well, the only thing you might not already have are the salted caramel chips but don’t worry, you can find them at Kroger or here on Amazon.

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What you will need:

1 Large Egg
1 Cup of Peanut Butter (Crunchy, if ya nasty!)
1 Tsp Baking Soda
3/4 Cup of Brown Sugar (I used light brown)
1 1/2 Cups of Flour
1/2 Tsp Salt
1/4 Cup of Sugar
1 Tbsp Vanilla
1/2 Cup Butter, softened. (I used a butter spread)
1/2 Cup of Salted Caramel Chips (for baking)

Preheat the oven to 350 degrees. In a large mixing bowl, combine softened butter, peanut butter, sugar and brown sugar. Mix. Then add egg and vanilla. Mix it on up! Next mix in the flour, baking soda, and salt. And now, the fun part! Throw in the chips! Mix it up good!

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Form some 1- 1 1/2 inch balls and place them on a greased non-stick cookie sheet. With a fork, gently press them down.

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Bake for 8-10 mins. After, you can let them cool there or place them on a cooling rack. (That’s what I did.) That’s it! Simple and painless! Not to mention, delicious! Try it and love it!

My family devoured these. My poor mom was only able to enjoy 2 cookies. She loved them but it wasn’t enough for her to have more. Yes, it’s that serious. If you do decide to make these, I hope you enjoy them as much as we did!

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Until then, will you be my nutty buddy? 🙂

Mini Breakfast Quiche

I’m so not a morning person. In fact, if no one wakes me up, I don’t get up until 11:20am-12:00pm. Sad, I know. We all can’t be early birds. Plus I am one of those people who can not function normally without a certain amount of hours of sleep.

Don’t judge me.

I also feel like anyone who is up before 7am and able to have breakfast and make it to work on time seriously has their life together.

Man, I wish I had it together like that. I would be unstoppable!

But usually, on the weekends, I try to make breakfast other than the boring oatmeal or granola bars. Sometimes it’s hard to come up with something new and I usually like to try something different so everyone doesn’t get tired of the same thing.

And sometimes my dear hubby will step in and make something original which helps me out a lot!

So, what is this dish? I like to call them mini crustless breakfast quiche. Sidenote: Ha! I just learned what makes a quiche a quiche. Thanks, Google! Using items we already had, it added just that kick we needed to our Saturday morning!

What you will need:

  • 4-6 eggs (depending on the size of eggs)
  • 1 cup of spinach (fresh or can)
  • 1 1/2 cup of cheese (I used Mexican shredded cheese)
  • 1 cup of Leftover roasted potatoes (or French fries- frozen.)
  • 1/2 of a green bell pepper, diced
  • 1/2 of a red bell pepper, diced
  • 1/2 cup of Fresh chopped white or baby Bella mushrooms (or you can use a small can of sliced mushrooms.)
  • Optional pepper, salt for taste.

And of course, a muffin pan. Preheat oven to 350° degrees.

I would first chop the peppers and mushrooms and set to the side. If you’re using fresh spinach, chop the leaves into finely shredded slivers.20180128_120126571178484

In a medium mixing bowl, mix your eggs and minced garlic with spices. Set to side. In a frying pan or cast iron skillet, put a cap full of oil (I used peanut oil) in the pan over medium heat. Bring chopped peppers, mushrooms & spinach to pan to saute. Then remove from heat.20180128_1217281695852984

In the muffin pan, place a few potatoes or French fries in first as your”bottom” or crust. Then pour the egg filling it to the top. Next, put a spoon full of pepper/mushroom/spinach mix.

Bake for 17 minutes. Then pull out of the oven to add shredded cheese (or no if you’re lactose intolerant. *wink)

Place back in the oven for another 5 mins.

I let mine sit for about 3 mins before eating but they are ready to dive in. Though, spraying the pan with nonstick spray didn’t help from sticking. Had to get them out with a butter knife. I’ll try to figure out a better way.20180128_1300142111571515.jpg

But if you try this and know of a way, please comment!

So, there you have it! I hope you will enjoy it as much as my family and I did. Gotta love leftovers that can turn into a delicious breakfast/brunch meal.

Until next time, stay hungry!

Quick & Easy Shrimp Stew

It’s no secret that I love food. It’s even hard to tell that I love to eat. (I so love to eat!) And a lot of nights when I’m super tied up with the kids and don’t want to cook the same things over and over again, I try to think of something different with the ingredients I already have. (Because once I’m in the house, I’m in and I’m not leaving!)

So, it’s Tuesday and we already did spaghetti, already had pizza, didn’t want a sandwich, OMG what are we going to do? At the end of the day when it’s dinner time, guess who does the decision mainly fall on? If you guessed me, you are so right. But I’m not complaining because I actually do enjoy cooking. (Sometimes.)

I love to make up food that actually turn out good and taste good. (Especially for my step-sons because I don’t want them to feel like they will starve when they are with us.) Yeah, I know I can be a little dramatic. It’s stressful being a step parent but I’ll get into that some other time. *nervous laugh*

Anyway, I’m looking through all cupboards of the kitchen trying to figure out something quick but good and filling. In the midst of brainstorming, I just so happened to look up at an old “fishbowl” glass I got from our honeymoon in New Orleans. The first thing that came to mind was how good their gumbo is. OMG, I seriously never had such good food! (& drinks- haha)

It would be wonderful to have a big bowl of gumbo.

One tiny problem.

I don’t know how to make gumbo. Even looking up recipes for it online, I didn’t have all the ingredients to make it. Crap! Now what?

I came across a bag of frozen shrimp and some Mexican rice and thought, “This could be good”.

Then I kind of lost track of what I was thinking about at the moment and went towards a Chili route. So, I got a can of kidney beans, tomato sauce, cayenne pepper, black peppercorn…

So, I took a chance and threw everything into a pot and it came out lovely!

No, really, it did. My stepson liked it. I was surprised because I thought it was going to be a mess! 20171106_203349

Ok, now I’m finally going to tell you how I made it. But first, the ingredients!

First, I cooked the rice. The directions on the bag say bring 2 cups of water to a boil in a saucepan. I put an extra cup in. (so 3 cups).  It’s obviously too much water but previously cooking this rice, I always end up adding more water anyway. So, while the rice is boiling for about 5 mins, reduce heat to medium heat and stir occasionally.
Have shrimp thawed out or sitting in warm water in a bowl thawing while you are cooking the rice. (saves time and it doesn’t take long to thaw.)

Chop up the whole potatoes a little before you put it in the rice.

Then add corn, beans and tomato sauce to the pot. Still stirring occasionally, add just a teaspoon of cayenne pepper. (A little goes a long way, trust me. Unless you love spicy, have at it! ) Add a little pepper to taste.

Now, it’s time to simmer. Just for about 10 mins, covered until beans and potatoes are tender. Stir occasionally. 20171106_203429

And that’s it! All done! Trust me, it’s good and goes great with crackers! It’s a perfect meal for a chilly night at home or a filling meal that doesn’t need any sides. Whenever I make this again, I will probably add some chopped bell peppers to it. (I love bell peppers!)

Try it and tell me what you think! It’s delicious and I’m sure you won’t regret it.

Until next time, stay spicy! 😉

Food fetish: Juliana’s crepes and coffee



It’s no secret that I am always looking for an awesome new place to get some delicious food. I’m even more so always on the look out for a great cup of java! Which brings no surprise why I stumbled upon this little gem. On a humid rainy day, I drove around the streets of Inman park looking for coffee to fight off a bad case of the sleepies. My 3-year-old was with grandma, so it was just my 7 months old and I. After driving past the great Krog Street market, I saw what appeared to be a red and white sign nestled in between two branches. It looked like a small intimate building with a small bistro table & two chairs. The sign read “Juliana’s crepes and coffee”. What could be better than something sweet? I parked on the side of the street and carried my son along the uneven cobblestone sidewalk. When I entered the building I was greeted by a nice young 20 something gentleman letting me know they close at 4. (It was 3:50 pm. Oops) I was going to leave at first but decided to buy something so I’m not wasting this guys time. I honestly never had a real crepe before so this was kind of exciting. I asked what the favorites of most were. Apparently, everyone loves Nutella. I ended up going with the Apple caramel crepe and omg was it delicious!! It had fresh sliced granny smith apples stuffed inside a thin crisp crepe smothered in caramel, dusted with powdered sugar, hot off the skillet. Something so simple yet flavorful. I live for flavor! For the size and price, I would say it was well worth it. I ordered my crepe to-go since the guy was trying to close up shop. As far as in coffee, they only had one option and one blend of coffee. Regular old drip coffee courtesy of Dancing Goats coffee. (I’ll be going there soon.)


The atmosphere of this little eclectic joint was like most local coffee houses- quite, quaint & cozy, which I love. I could tell by the concrete floors, stone walls, and the old furniture that it was an old building which adds to its charm. I would say it’s somewhat kid friendly. I didn’t see any high chairs or anything there to keep kids occupied but for an early dessert or brunch kind of thing, I would recommend. Might make a cute date place. They also sold local jams or preservatives on the shelves on the walls. I thought that was nice. With a very limited menu of just specialty crepes, tea, and coffee, you’ll basically go there for just crepes. I highly recommend trying this place! Parking isn’t the best (side street parking) but great for in and out a quick bite. It’s local and I’m all about supporting local business. I think it would be a great place for travelers as well because it’s in the midst of one of Atlanta’s oldest and historic neighborhoods.

If you live in or around Atlanta, try to stop by. If you’re visiting, make a trip there. You won’t be sorry.

775 Lake Ave NE, Atlanta, GA 30307

Stuffed Peppers



Hi there! Today’s food fetish is an old favorite of my mother-in-law.  Who wouldn’t love it? Unless…you don’t like peppers. Then that would be a problem.

But you do like peppers or else you wouldn’t be reading this!

This is actually my first time making this and it turned out fairly well if I should say so myself. I’m quite proud.

 

I’m not going to drag this out and go on and on about this. So, let’s get to it!

Things you will need for this!

  • 4 bell peppers. (green, red, yellow, whatever!)
  • Ground turkey meat or beef.
  • Shredded cheese. (I always use my favorite- Mexican blend)
  • Jalapeno (optional)
  • Garlic butter (I actually used the Papa John’s garlic butter)
  • Spices (Pepper, onion powder, meat tenderizer)

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First, preheat the oven to 350 degrees. Then cut the top off of the peppers so it can be a “bowl” for your feeling. Set them aside.

Cook the ground meat in a skillet until brown and fully cooked. Strain it of all grease.

Inside the peppers, you will put the ground meat, cheese, garlic butter, and spices mixed together.

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Top it off with cheese and a slice of jalapeno.

Bake in the oven at 350 degrees for 20 mins.

Quick. Simple. And delicious!

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The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂