tag:blogger.com,1999:blog-87264830636587541762024-03-05T01:21:30.439-05:00Meli can cook!Join me as I chronicle the adventures (and misadventures) from my kitchen.Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-8726483063658754176.post-87959569881743391812010-03-30T19:25:00.002-04:002010-03-30T19:28:57.202-04:00From the GTFO files...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/71/162917592_10576d486a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 361px; height: 500px;" src="http://farm1.static.flickr.com/71/162917592_10576d486a.jpg" border="0" alt="" /></a><br /><br />Did you know that raisins can restore fizz to champagne? Drop a couple in the bottle a few minutes before serving.<br /><br />WHOA!<br /><br />This tip may work someday, for someone else... as if i could ever bring myself NOT to finish the bottle. ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-89279347278022489842010-02-09T18:21:00.005-05:002010-02-27T10:50:08.547-05:00Ch ch ch changesI had the drop the '...at least i think i can. :)' from my blog name. <br /><br />Now i KNOW i can! ;)<br /><br />Thank you spammers for passing by my blog daily to leave all kinds of interesting messages, from the bizarre to the sublime. I'm HERE though, so please move along. More posts to follow soon. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.forumsforjustice.org/forums/images/smilies/grits.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 86px; height: 57px;" src="http://www.forumsforjustice.org/forums/images/smilies/grits.gif" border="0" alt="" /></a>Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-60082228857820991962010-01-28T12:26:00.004-05:002010-03-02T10:23:57.964-05:00Food2Check out this site. <a href="http://www.food2.com/">Food2</a> I mean what's not to love about a cooking site that has recipe categories like adventurous, cravings, munchies and hangover! lol. <br /><br />Low grade shenanigans in the kitchen? I'm IN! :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5WagFjne_86eQB6K69yya9u27IP0Au5WgrsQw7FHawLu4V8YLY1IrL5JAuhV1dadNwgpUswXBU1tqyXY6WcTspeF1m_nk15zalWcif62wyeGOwRpdLj7wMJ1ssdKB68BsDoMWPOtZQ/s400/funny-food65-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5WagFjne_86eQB6K69yya9u27IP0Au5WgrsQw7FHawLu4V8YLY1IrL5JAuhV1dadNwgpUswXBU1tqyXY6WcTspeF1m_nk15zalWcif62wyeGOwRpdLj7wMJ1ssdKB68BsDoMWPOtZQ/s400/funny-food65-1.jpg" border="0" alt="" /></a>Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-2164579165859233372009-04-02T16:03:00.003-04:002009-04-02T16:21:08.426-04:00Tweet Tweet!<a href="http://twitter.com/MeliCanCook"><img src="http://twitbuttons.com/buttons/curiouslight/tw6.gif" alt="Twitter Button from twitbuttons.com" width="161" height="158"/></a><br /><br />I'm on Twitter, come and follow my tweets! I keep it <em>mostly</em> foodie related. ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com4tag:blogger.com,1999:blog-8726483063658754176.post-54819509908388916872009-04-01T11:49:00.007-04:002009-04-02T16:19:25.216-04:00Food on the TubeIS POWERFUL! lol. <br /><br />Every nite at 7PM, my Tivo tapes the Food Network Challenge. Last nite was Challenge: National Pie Championship (2004). Over 400 pies were entered into this contest and after hearing pie pie pie about 4 million times half way though the episode, we only had pie on the brain. MUST.GET.PIE. <br /><br />My fave pie is cherry, my hubby's is Village Inn French silk pie, however since we have no Village Inn's anywhere near us, apple is his #1b pie selection. <br /><br />I called around and found that Epicure had both cherry and apple available. I also called Denny's, Boston Market, Publix and Jerry's Famous Deli. I was on a mission. lol. I had a list, if Epicure had slices that was top of my list, cause though i've never tasted their pies, Epicure makes phenomenal cakes. If they only sold whole pies, i was heading to Denny's who had both apple and French silk slices available. <br /><br />Anyhoo i get to Epicure and only find apple mini-pies. They had one whole cherry pie, but A. it was a whole pie and i only needed to feed the craving tonite and B. it was $10.95...wtf! Skipped it, grabbed one mini apple pie and picked up a Linzer tart cookie too (cause hello, i wasn't going to let a spontaneous trip to Epicure go to waste, i had to grab something different and fabulous). ;)<br /><br />Got home, warmed up the pie and dug in. One bite in, major disappointment. The crust and apples were soggy. I looked over at my hubby and asked what he thought. He said, it's ok, but you make a much better pie. I sat back and enjoyed my soggy pie with a big smile on my face cause... YOU KNOW IT, MELI CAN COOK! :D <br /><br />Here's a picture of the last apple pie i made. It's not much to look at, but it sure beats an Epicure apple pie! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph2OU99cp7nQNhSnCPMGyUSb46rg0Mf2gO0ziOLyaFjkGwld5_UlyOPlWa_XugEg7wo08js8Sv0Bvzx7A4l3q4EVJarlAMNoBzzEpDla2qyJ86jz6_pTrk-d91pdAI7f1pEsNaZZgoMEZ/s1600-h/IMG_1502.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph2OU99cp7nQNhSnCPMGyUSb46rg0Mf2gO0ziOLyaFjkGwld5_UlyOPlWa_XugEg7wo08js8Sv0Bvzx7A4l3q4EVJarlAMNoBzzEpDla2qyJ86jz6_pTrk-d91pdAI7f1pEsNaZZgoMEZ/s400/IMG_1502.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5319759786309703714" /></a><br /><br />UPDATE: The Linzer Tart cookie was FABULOUS! :)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-44877895258383743022008-12-04T10:52:00.002-05:002008-12-04T10:57:00.129-05:00Step Away from the Turkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_AvgDR1P-ugstI3teajd62SXOtetIc8GkJczjdBjjKDmYbN7e8E8nRk2lCUf36km2y6hmujjbmvQemPIKs1nnXDkBZsSq-yR5ZUfUmeZX1TacN3T6uavqYo_7dWzVHTkGvbwYaL2ts6C/s1600-h/IMG_9821.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_AvgDR1P-ugstI3teajd62SXOtetIc8GkJczjdBjjKDmYbN7e8E8nRk2lCUf36km2y6hmujjbmvQemPIKs1nnXDkBZsSq-yR5ZUfUmeZX1TacN3T6uavqYo_7dWzVHTkGvbwYaL2ts6C/s400/IMG_9821.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5275963761183780194" /></a><br />Hope you had a Happy Thanksgiving! If you still have leftovers in the fridge, it's time to throw everything away. ;)<br /><br />Since i didn't have to cook anything this year(tear), i just got crafty...<br /><br /><a href="http://www.recipezaar.com/Cute-Edible-Apple-Turkey-Thanksgiving-Treat-143983">Cute Edible Apple Turkey</a> <br /><br />Super fast, super festive! :)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-73273634145979899502008-10-29T09:27:00.002-04:002008-10-29T09:33:05.637-04:00Clever!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcodMdfVsnKBT5OH9Uj76LbmAGCgk5pRNdQX3zQURSPUqFpoRpIxi9rfuK7JltqBJ-RWsrM0G6Nuykv-U2CQUDgIyMS1pd_fLGfgjPmcrOan1Ky8BcDfUSki73iqqfyQr3pghhfneJLIzD/s1600-h/table+of+condiments.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcodMdfVsnKBT5OH9Uj76LbmAGCgk5pRNdQX3zQURSPUqFpoRpIxi9rfuK7JltqBJ-RWsrM0G6Nuykv-U2CQUDgIyMS1pd_fLGfgjPmcrOan1Ky8BcDfUSki73iqqfyQr3pghhfneJLIzD/s400/table+of+condiments.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5262568353117219554" /></a>Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com2tag:blogger.com,1999:blog-8726483063658754176.post-47266856688271595182008-10-27T12:20:00.003-04:002008-10-27T12:31:05.794-04:00YESSSSSSSS!!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyetJcqjKMyIWyRQrl18jHH5QCXSWMQEKLcVkoAv7Ov18BdZdV7javOyR9YSayG7iDGhrC2q7C-8QZYAqvaMcLVh7Q3O1l1K4lng6vCsmxjazbgFa43wTPURP_1mLcoRY10fLPnNMZ1xc9/s1600-h/logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 202px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyetJcqjKMyIWyRQrl18jHH5QCXSWMQEKLcVkoAv7Ov18BdZdV7javOyR9YSayG7iDGhrC2q7C-8QZYAqvaMcLVh7Q3O1l1K4lng6vCsmxjazbgFa43wTPURP_1mLcoRY10fLPnNMZ1xc9/s400/logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261871295186565474" /></a><br />Tickets on sale TODAY for the <a href="http://www.sobewineandfoodfest.com/2009/index.php">2009 SouthBeach Food and Wine Festival</a>! <br /><br />We've been wanting to go to this event for YEARS, but something always comes up for that weekened. Well not this year, we've cleared our schedules and we're definitely going to indulge. We just scored tickets to the <a href="http://www.sobefest.com/2009/view_events.php?event=15">Whole Foods Market Grand Tasting Village</a>. We are so excited! <br /><br />And now that i've got mine, go out and get yours! Tickets famously sell out unbelievably fast. So get 'em while they last! ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-9579099528346619852008-10-13T12:09:00.006-04:002008-10-13T12:29:38.545-04:00Breakfast of Champions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRnswe-bpGMsViboygJzYHH-Ibyh0-ginxy53MoJvW_KQ0pPu2aWwvM0zcHJfaefvpkrRLzWlazR_Wn13ejID_DklR2PxeBDAtWupS2tw3XJ6w77n7TTOMj90AOAvSorgPJjrfFYHifAV/s1600-h/IMG_8691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRnswe-bpGMsViboygJzYHH-Ibyh0-ginxy53MoJvW_KQ0pPu2aWwvM0zcHJfaefvpkrRLzWlazR_Wn13ejID_DklR2PxeBDAtWupS2tw3XJ6w77n7TTOMj90AOAvSorgPJjrfFYHifAV/s400/IMG_8691.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5256671871376145106" /></a><br />I woke up wanting fried rice, go figure. I decided to make a breakfast version. Loved this recipe i totally created on the spot; super fast and easy, didn't even have to take out a knife or cutting board, just snipped everything right into the pan with my kitchen shears. <br /><br />Bacon & Egg Fried Rice<br /><br />2 strips of bacon<br />1 egg<br />1 Green Onion<br />1C cooked rice<br />1tsp Soy Sauce<br />Red pepper flakes<br /><br />Snip the 2 slices of bacon into a hot pan, scramble egg, add to pan once the bacon fat has rendered. Snip the white part of the green onion into the pan. Once egg is cooked, add the rice and soy sauce. Stir until heated through, just about a minute or so. Add the crushed red pepper flakes. Put into a bowl and lastly snip the green part of the onion over the rice. Enjoy immediately! :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGaifiwyhzrEAuYxnjPa035rL5q7oGDmdSr0YkI2Ea7GtAYzbyhj3bxT9hWV1s0PXwRZUNUOHgGmzsebYfsuruOpIZikWzGS-TPWxI3JmcqfsWEY_wsKvT1uBwnyRRiiBDM-pxCNZtkNt/s1600-h/IMG_8692.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGaifiwyhzrEAuYxnjPa035rL5q7oGDmdSr0YkI2Ea7GtAYzbyhj3bxT9hWV1s0PXwRZUNUOHgGmzsebYfsuruOpIZikWzGS-TPWxI3JmcqfsWEY_wsKvT1uBwnyRRiiBDM-pxCNZtkNt/s400/IMG_8692.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5256674087436145170" /></a><br />I couldn't find my soy sauce. After tearing apart my fridge, i realized that i had the leftover packets of soy that you get in Chinese/Japanese take out, so i used a packet of that. I totally guesstimated that it was about 1tsp. Hooray for stashing random sauce packets! lol. <br /><br />So next time you have left over rice, or want a little something different for breakfast, try this breakfast of champions! ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com2tag:blogger.com,1999:blog-8726483063658754176.post-89817110371227481312008-09-23T11:29:00.005-04:002008-09-23T11:52:43.061-04:00Oh Boya!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mgtIuakpsTR6tceGdgrprHv2Qw-L1EPRjgT6SoWHI-1vqYI_omzM0MCl8cqTo990KzCZPAA4PXOEoCldf2hlBF0sw6A7eiDild36EiuH9AHhZN1SVOqIV28oFPctPbYd8M2ovWl-BWC5/s1600-h/IMG_8162.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mgtIuakpsTR6tceGdgrprHv2Qw-L1EPRjgT6SoWHI-1vqYI_omzM0MCl8cqTo990KzCZPAA4PXOEoCldf2hlBF0sw6A7eiDild36EiuH9AHhZN1SVOqIV28oFPctPbYd8M2ovWl-BWC5/s400/IMG_8162.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5249240427083886306" /></a><br />Goya's ad campaign ages ago was "Goya, oh boya!" And what can i say, it stuck, every time i think Goya, i think 'OH BOYA!' <--- v. enthusiastically, natch!<br /><br />So when i went looking for a good authentic ropa veija recipe, i hit up Goya's website and clicked on <a href="http://www.goya.com/english/recipes/feature_hispanicheritage08.html">'Celebrate Hispanic Heritage with Recipes Full of Flavor'</a> and viola, found exactly what i was looking for: <br /><br /><a href="http://www.goya.com/english/recipes/recipe.html?recipeID=67&list=1">Ropa Vieja</a><br /><br />Ropa vieja is a Cuban shredded meat stew, and after reading the recipe, i figured this recipe would work in the crock pot. So i threw in everything in my crock pot and let it cook all day long. In the evening, i just took out the meat, shredded it, stirred it back in the pot, let it sit for about 20 minutes, then served it up with maduros and white rice. <br /><br />Mmmm mmm, ropa vieja is one of my fave things to order at Cuban restaurants, and i never thought i'd actually be able to make it at home with ease. But with this recipe, it was easy peasy. <br /><br />Delish and easy, you know i have to go there... OH BOYA! :)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com2tag:blogger.com,1999:blog-8726483063658754176.post-6711615476082959752008-09-19T15:55:00.001-04:002008-09-23T11:28:48.504-04:00An Axe to GRIND<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DuCCucw9qkEFeUc8b34InQ79fsey1ylUTaZuPtDOPYoi19qkyouLGRRCtq-rZtktDNymCq-9nh_FbUk5VnQHKlCc5g1B4xKbZhQhvS5UGXAYSIlWdEvJsrfGz8f5BNBjlWnGXq-nXBW5/s1600-h/IMG_8212.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DuCCucw9qkEFeUc8b34InQ79fsey1ylUTaZuPtDOPYoi19qkyouLGRRCtq-rZtktDNymCq-9nh_FbUk5VnQHKlCc5g1B4xKbZhQhvS5UGXAYSIlWdEvJsrfGz8f5BNBjlWnGXq-nXBW5/s400/IMG_8212.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5247153959062554098" /></a><br />This salt grinder is the biggest piece of shit! <br /><br />I was cooking <a href="http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=140361">Broccoli with Lemon-Garlic Crumbs</a> for dinner, i steamed the broccoli, toasted the panko, zested the lemon, tossed it all together and grabbed the salt. Instead of giving me the usual 1/4 twist, before i need to shake and readjust, the whole damned top popped off and dumped a ton of sea salt into the broccoli mixture. <br /><br />Boy was i pissed. I kinda salvaged it, no not really. I had to rinse it and pluck the waterlogged broccoli out of the panko and... crap, i can't even write 'enjoyed it' here, cause all i wanted to do was finish dinner, take a picture of the disaster and post how pissed i am with this crappy product. <br /><br />But of course, after dinner i snapped the photo, sat down, got about two lines in, and got pulled away by reality tv. Funny how things work out, my bff Jill came over the next day and sat at my laptop and said, "Omg is this your blog post, cause i have the same salt grinder and i hate it!" Psht, join the club! <br /><br />Or better yet, heed my advice and stay far far away from this terrible salt grinder. ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com2tag:blogger.com,1999:blog-8726483063658754176.post-28268159165043542402008-09-11T10:51:00.004-04:002008-09-11T12:11:53.579-04:00Opa!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybgy9rMG0WKpies03Pwj4ELujwenfPj1465BoH1h6WNv1TIu4WtB3NOZG_IbXDpTvRLL60l8O_HY-GtEcxKVsHzg2KgpTVSKkujFv6AeTMk1ga3BoIsH60o5b2Haeu5-mxSO-ACtNre42/s1600-h/IMG_8157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybgy9rMG0WKpies03Pwj4ELujwenfPj1465BoH1h6WNv1TIu4WtB3NOZG_IbXDpTvRLL60l8O_HY-GtEcxKVsHzg2KgpTVSKkujFv6AeTMk1ga3BoIsH60o5b2Haeu5-mxSO-ACtNre42/s400/IMG_8157.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5244428425516575042" /></a><br /><br />This recipe for <a href="http://www.recipezaar.com/13285">Greek-style turkey burgers</a> is fabulous! Super quick and easy to throw together, and bursting with flavor. The only change i made was i used Kalamata olives instead of green salad olives. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjug0msbMOqSk7AwYcfzjvR5YEsakqaXy6tcKvDyzAFlNxj31BpuY2vl9ye8FjH5rYzlDaL1l5fgOqFwuk8NVzHKS328Afq0sQooYZPWRMUHRIzt81pNDrq5T1t-FtcPIllf4197vEG90Ka/s1600-h/IMG_8152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjug0msbMOqSk7AwYcfzjvR5YEsakqaXy6tcKvDyzAFlNxj31BpuY2vl9ye8FjH5rYzlDaL1l5fgOqFwuk8NVzHKS328Afq0sQooYZPWRMUHRIzt81pNDrq5T1t-FtcPIllf4197vEG90Ka/s400/IMG_8152.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5244428723803105058" /></a><br /><br />While my hubby was grillin' them up, i just tossed some lettuce in a light vinaigrette and stuffed it into a warmed up pita. As soon as the burgers came off the grill, we just slid it into the pita pockets and enjoyed it IMMENSELY! :) <br /><br />Quick, easy and flavorful, the perfect combo for a weeknight dinner. ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com4tag:blogger.com,1999:blog-8726483063658754176.post-27950689115187847402008-09-06T13:45:00.004-04:002008-09-08T12:34:25.919-04:00Get 'em While They're Hot!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGfVNHvjJk3LEZ-zWHZTxFLbn8_B2d2NEHBjC-nY4BV9Fzx4FoEAWd4kuIc03M-TIWYPB9sIK2kXcnLdOINJ3V5iK8mKPpNJT5_s4Sp3AZ1USUXA4A0sA91CkCq1X85XaRcn1CK9ywgDI/s1600-h/IMG_8129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGfVNHvjJk3LEZ-zWHZTxFLbn8_B2d2NEHBjC-nY4BV9Fzx4FoEAWd4kuIc03M-TIWYPB9sIK2kXcnLdOINJ3V5iK8mKPpNJT5_s4Sp3AZ1USUXA4A0sA91CkCq1X85XaRcn1CK9ywgDI/s400/IMG_8129.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5242970032780915202" /></a><br /><br /><a href="http://www.recipezaar.com/43469">Sweet Potato Fries</a> with a funky combo of spices (garlic and cinnamon) actually works! Dipped in ranch dressing, as suggesed, i know it sounds terrible, but it's pretty good.<br /><br />But you've gotta gobble them up while they are piping hot, cause these fries are baked, not fried, so they go from fab to drab and soggy in a short time. But when fries are good, they don't really last too long anyways. ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-46336172293929535092008-09-06T12:53:00.004-04:002008-09-06T13:30:49.374-04:00Omg, this is actually YUM!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBslyQgvBrBqz8dddGih5ren916-ud0PZWYPHOEPlyu1sPTQhIclB9Fxc-oSKwQcyHZoeDejTZSTPtjmabBD2NQ_r8oG44szgWIMoeA9Fmvofb8BGtJMzscD4kkabQLuAkkNZ3BnWmhZP/s1600-h/IMG_8144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBslyQgvBrBqz8dddGih5ren916-ud0PZWYPHOEPlyu1sPTQhIclB9Fxc-oSKwQcyHZoeDejTZSTPtjmabBD2NQ_r8oG44szgWIMoeA9Fmvofb8BGtJMzscD4kkabQLuAkkNZ3BnWmhZP/s400/IMG_8144.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5242956659641338274" /></a><br />Sometimes i get a craving for foods that i'm not normally crazy about, like tuna salad. I woke up this morning...er afternoon, STARVING and frantically searching my fridge for some tuna. Threw some things together and actually surprised myself. This isn't your mama's tuna salad! <br /><br />Meli's OMG this is actually really YUM Tuna Salad:<br /><br />1 can of tuna in water, drained well<br />3 TBS light mayo<br />3 TBS light cream cheese<br />1/4 C chopped pecans<br />Squeeze of lime<br />1/2 tsp ground mustard<br />1/4 tsp celery salt<br />fresh cracked pepper<br /><br />Dump all ingredients into a bowl, stir until combined. Take the bowl and a bag of <a href="http://www.tasteofcuba.com/crackers-aurora.jpg">Cuban crackers</a> and go to town. Enjoy!Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-63327190281921249052008-09-03T17:55:00.002-04:002008-09-03T18:39:31.696-04:00Fasctinating!<a href="http://lh4.ggpht.com/_qM3iiIdaaXE/RoZzfat8VbI/AAAAAAAAAO8/EVL-GN9nU9Q/CerealBerries.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://lh4.ggpht.com/_qM3iiIdaaXE/RoZzfat8VbI/AAAAAAAAAO8/EVL-GN9nU9Q/CerealBerries.jpg" border="0" alt="" /></a><br />AOL Food has a really interesting gallery up, <a href="http://food.aol.com/invented-by-accident">Foods Invented by Accident</a>. Some accidents were surprising! <br /><br />Then gallery immediately following it, <a href="http://food.aol.com/dinner-tonight/most-hated-foods">America's Most Hated Foods</a>, is slightly eye-rolling inducing (well #20-15), BUT some of the commentary brings the lol's- especially for the foods I'm not fond of (and my list is short). <br /><a href="http://farm3.static.flickr.com/2268/2095643406_1f22d7fec9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm3.static.flickr.com/2268/2095643406_1f22d7fec9.jpg" border="0" alt="" /></a><br />And YES, the food that resembles phlegm and the food that tastes like farts made the list. As did fungus and salmonella pudding! LMAO.Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-17010601182750839812008-08-03T13:44:00.011-04:002008-08-03T15:12:12.054-04:00Sexin' Up a Lazy Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlgyiS-guxxv1JhUP6FphIOuku5XJMG5FJ3MHJxvI8KwPNt7n5O7iNq-jBy1Qb7zPl0l-9URdGodEV5obhFy8gLyZqHjWjdkW6-ApPw7JgXGE0F0Ljar4UV-BwHYVnQISHFJ_NAaHuUDm/s1600-h/IMG_7842.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlgyiS-guxxv1JhUP6FphIOuku5XJMG5FJ3MHJxvI8KwPNt7n5O7iNq-jBy1Qb7zPl0l-9URdGodEV5obhFy8gLyZqHjWjdkW6-ApPw7JgXGE0F0Ljar4UV-BwHYVnQISHFJ_NAaHuUDm/s400/IMG_7842.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230355882245018082" /></a>And by lazy pizza i totally mean LA-ZY: refrigerated pizza dough, jarred tomato sauce and bagged shredded mozzarella cheese. Super quick to throw together and let's face it, slightly boring to eat. <br /><br />I really wanted to add some pizazz (yes, i just paused and did 'jazz hands') to our pizza, so i opened the fridge and grabbed my fave kicky ingredient, Kalamata olives and figured i'd try to make caramelized onions to balance out the saltiness of the olives. I also grabbed some deli ham cause my hubby wasn't really feeling adventurous with pizza toppings.<br /><br />Meli's Caramelized Onions<br /><br />Butter<br />Olive Oil<br />1TBS sugar<br />1 red onion, sliced<br />S/P<br /><br />Heat some butter and a little bit of oil in a pan over med/high heat. Add onions and sugar, stir and wait, and wait and wait and wait, stirring every once and a while. When onions have gotten dark, (mine took 40 minutes to finally get to a dark rich color), season with s/p, remove from heat. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvHEnAipzs4FsQFcTWFq-m9UmEZBNeZgCaQnhFIv_N8Ra48HJJ8E8KMLVQ5LrwgmVTlS0ScjK2F2xduk9DcORKaS_LmdkAQQKYK8-gYXy-G9B9_1ewKbEnmghBMkcEVg0FHcHXEp4jm6m/s1600-h/IMG_7839.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvHEnAipzs4FsQFcTWFq-m9UmEZBNeZgCaQnhFIv_N8Ra48HJJ8E8KMLVQ5LrwgmVTlS0ScjK2F2xduk9DcORKaS_LmdkAQQKYK8-gYXy-G9B9_1ewKbEnmghBMkcEVg0FHcHXEp4jm6m/s400/IMG_7839.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230352802066939842" /></a> <br /><br />Ham, Olive and Caramelized Onion Pizza<br /><br />1 package of Refrigerated Pizza Dough<br />1/2C Tomato Sauce<br />6oz Shredded Mozzarella Cheese<br />2oz Fresh Grated Parmesan<br />2oz of Ham, diced<br />10 Kalamata olives, sliced<br />Caramelized onions<br /><br />I pre-baked the <a href="http://www.pillsbury.com/products/pizza/refrigerated/PizzaCrust.htm">pizza crust</a> as directed on the packaging. Spread a thin layer of tomato sauce over the crust. Adored half of our pizza with the onions and the olives. Covered the whole thing in sliced ham, mozzarella and Parmesan cheese, then baked as directed. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bcXCwAHvnGyn6dFEMHx44T1ezbaRb8ea2XHgSH14G1i12GOowuUltM0_obvEV2KkCKSRZLrRhXM0EYGyiF-rL8h0OOV3qhYS_KhwQOyRtoBZZmAVHZyAAVWZAN0NMJbUxWq40yW7KYHM/s1600-h/IMG_7853.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bcXCwAHvnGyn6dFEMHx44T1ezbaRb8ea2XHgSH14G1i12GOowuUltM0_obvEV2KkCKSRZLrRhXM0EYGyiF-rL8h0OOV3qhYS_KhwQOyRtoBZZmAVHZyAAVWZAN0NMJbUxWq40yW7KYHM/s400/IMG_7853.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230354710924650130" /></a><br />One bite in, i knew all that waiting was worth it. Sweet, salty and savory, all in one bite. After enough "mmm"-ing from me, my hubby HAD to try it. He loved it and actually ended up eating the rest of his pizza with the olives and onions i didn't originally add to his side. <br /><br />Caramelized onions and olives, making a potentially boring pizza- sexy.<br /><br />...er well, it definitely made it yummy! ;)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-55823155909724360002008-08-03T13:33:00.002-04:002008-08-03T13:43:53.360-04:00Back in Full Effect<a href="http://www.ilovemiamispice.com/images/spice_logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.ilovemiamispice.com/images/spice_logo.jpg" border="0" alt="" /></a><br /><br />It's time to indulge yourself, now through the end of September!<br /><br /><a href="http://www.ilovemiamispice.com/index.asp">ilovemiamispice.com</a><br /><br />I had a chance to try a handful of Miami Spice lunches during the preview back in June: Joly, Blue Door and Christy's. One left something to be desired, one was delightful and one was an outstanding value. But ALL were a great time out. <br /><br />So get out there, try something new and spice it up, Miami! :DMelissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-61721920004682548952008-07-25T10:53:00.004-04:002008-09-03T17:53:57.319-04:00Bloggin from the road, literally!We're on the way to SW FL for the weekend. My hubby's driving and I'm playing on my iPhone. Around mile marker 129 I remembered that the google button on my phone links me up to blogger...sweet! <br /><br />My bro and I had the executive lunch smackdown at Puchetta in the Gables yesterday, 3 courses for $13.95, it was great, but since I can't upload photos from my phone into blogger, it'll have to wait till next week. <br /><br />BUT I found this gem of a blog today and had to share cause it literally made me Lol several times already! <br /><br /><a href="http://www.cakewrecks.blogspot.com">CakeWrecks</a><br /><br />Hilarious! Enjoy! :)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-20874140125419916242008-07-18T16:04:00.006-04:002008-07-18T16:58:44.140-04:00HALL YEAH!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoClPujBQdg1mIhelbwr8AKUy6KwCCF2wH02JHWSPAV6WyXmmPzqKg7Wt3jD8c0Pps499Thmcq3-N-pr9Os63U3SZQQ-fXhdz-e4zz6FPXsCr3OAnef-z-s4ocqZDALNtCaEKJN4hMGeSH/s1600-h/IMG_7435.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoClPujBQdg1mIhelbwr8AKUy6KwCCF2wH02JHWSPAV6WyXmmPzqKg7Wt3jD8c0Pps499Thmcq3-N-pr9Os63U3SZQQ-fXhdz-e4zz6FPXsCr3OAnef-z-s4ocqZDALNtCaEKJN4hMGeSH/s400/IMG_7435.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5224448266750348898" /></a><br />Fried Halloumi freakin' rocks! <br /><br />Halloumi is a cheese from Cyprus made from a mix of sheep's and goat's milk. Its texture is much like mozzarella but surprisingly, Halloumi doesn't melt. It tastes like a very salty mozzarella with a hint of that distinct flavor of goat cheese. <br /><br />I picked it up at <a href="http://www.dailybreadmarketplace.com/">Daily Bread Marketplace</a> along with all sort of delicious middle eastern delights. All which we polished off almost as quickly as we bought it, cept i totally forgot about the cheese.<br /><br />Then a tivo'd back episode of <a href="http://www.foodnetwork.com/recipes/nigella-lawson/halloumi-with-chili-recipe/index.html">Nigella Bites</a> totally reminded me that i hadn't made it yet. But since i didn't have any fresh red chile peppers on hand (and let's face it, i never do), i went back to my friend Aydin's suggestion of enjoying it simply prepared by frying it up in a little bit of olive oil.<br /><br />Fried Halloumi<br /><br />1/2" slices of halloumi<br />olive oil<br />lemon juice<br />fresh cracked pepper<br /><br />Heat oil in a pan over high/medium high, add cheese, flip when browned (just a minute or two per side), remove from pan, enjoy! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYXbeHbbJrwk9w-9jUjEXYrLcpCAFS615XbE8EJH7lmxlEQk8HNiZIoA8RKAAZbdhSXeMdg1upENDedAhxeDJvbb7JQTMda0Um07onNqBdIe9558Xglv6l_0atmkvg78asy63oe1XHFOu/s1600-h/IMG_7437.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYXbeHbbJrwk9w-9jUjEXYrLcpCAFS615XbE8EJH7lmxlEQk8HNiZIoA8RKAAZbdhSXeMdg1upENDedAhxeDJvbb7JQTMda0Um07onNqBdIe9558Xglv6l_0atmkvg78asy63oe1XHFOu/s400/IMG_7437.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5224456994326884050" /></a><br />One thing i kept from Nigella's recipe was the squirt of lemon juice, i loved the way the acid cut through the salty richness of the cheese. And oooh boy, this cheese is SALTY! So much so, that i ate it about half an hour ago and my lips are still puckered! lol. I forgot that Aydin mentioned to rinse off the cheese before frying. Oops. <br /><br />It was a mistake worth making cause that was the most flavorful fried cheese i've ever had...and i really SHOULD drink more water anyways. lol.Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com5tag:blogger.com,1999:blog-8726483063658754176.post-66468016327109523362008-07-07T22:05:00.005-04:002008-07-07T22:58:28.753-04:00Keepin it Simple on the 4th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9myi33bA0h5iXQ23I_pzQ8vy4l4xK8IfJVZ2zY61eVJvLlcdTt3UbW7XtCeguBDCLWZXX5ny0OD1xVdkCnjf1FcOJqD986PjdqHqxz5qTUX1SLO7Z3f-4x157Z7I7OTUeNqctW9ETxUkN/s1600-h/IMG_7299.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9myi33bA0h5iXQ23I_pzQ8vy4l4xK8IfJVZ2zY61eVJvLlcdTt3UbW7XtCeguBDCLWZXX5ny0OD1xVdkCnjf1FcOJqD986PjdqHqxz5qTUX1SLO7Z3f-4x157Z7I7OTUeNqctW9ETxUkN/s400/IMG_7299.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5220458617152383858" /></a><br />Had the fam over for our annual 4th of July party, and i had no clue what to make. I had a hellish week dealing with laptop problems, so I was just going to make a bunch of apps, but i had no time to even put together a good menu. <br /><br />My mom said, "You should make ribs, it'll be easy"! Easy? ribs? for the fam? And flashbacks of the last REAL meal i cooked my fam popped into my head... it was abuelo's birthday dinner, back in '04, and i served chicken piccata...raw. Since then, all of my parties for the fam have consisted of catered food, or pot luck or a ton of apps. i have never attempted to cook another meal for the whole fam. <br /><br />And from the second mom said it, i was searching for a great rib recipe, this was not only a challenge, it was a chance for redemption.<br /><br />I found this scandalous recipe <a href="http://www.recipezaar.com/8701">Should Be Illegal Oven BBQ Ribs </a>, hot and sweet, yup that's exactly what i'm looking for.<br /><br />I mixed all the ingredients in a bowl, then poured the marinade into zip lock bags and marinated 14lbs of ribs overnight. 14lbs of ribs is ALOT of ribs, people! lol. <br /><br />Since i never did this before, i had no idea you could stack the slabs of ribs on top of each other to cook, so we had all the pans out: the turkey roaster, a dark coated non-stick rectangular pan and a shallow pan. Of course half way through cooking, mom called to check in and said you can stack the ribs while cooking (thanks mom!). <br /><br />We cooked them low and slow at 325 for 3.5 hours. My hubby was shocked to see how different each pan cooked the ribs, the dark coated non-stick pan worked the best for that lip smackin' barbecue look. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFErmRhloCUpPT1XyWjkq9mi1dqADOPiiPG2_-NWddt_SUPtOm2ZMSmF7FQk_NeGiUUXppWCJxpbdJbzzGsaPop2DWrkrpHmFQlaDnjvEx16FMd34TcSqMdUpcQJ5MaOxOhGbGd-imBpR/s1600-h/IMG_7262.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFErmRhloCUpPT1XyWjkq9mi1dqADOPiiPG2_-NWddt_SUPtOm2ZMSmF7FQk_NeGiUUXppWCJxpbdJbzzGsaPop2DWrkrpHmFQlaDnjvEx16FMd34TcSqMdUpcQJ5MaOxOhGbGd-imBpR/s400/IMG_7262.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5220468021047925682" /></a><br />Served it up with <a href="http://adventuresfrommykitchen.blogspot.com/2007/08/double-potato-mash.html">double potato mash</a> (totally forgot to take a photo), which i adapted this time using heavy cream, butter and salt. <br /><br />My friend Lisa offered up her recipe for a really great corn salad. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYXeVq9n6Qq55zbFrbNf_DhU2yznhh6mbBsVmAL7nczbCsmVJr4MmIzlXirf_dN315ehZMzSq584xzVlrCB5pzoEfN19o8hkqMZXzjEBsBH5hIUrGaM5sCJd91c-qPoja7bd4C-oHYY_u/s1600-h/IMG_7257.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYXeVq9n6Qq55zbFrbNf_DhU2yznhh6mbBsVmAL7nczbCsmVJr4MmIzlXirf_dN315ehZMzSq584xzVlrCB5pzoEfN19o8hkqMZXzjEBsBH5hIUrGaM5sCJd91c-qPoja7bd4C-oHYY_u/s400/IMG_7257.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5220464938552898226" /></a><br />Lisa's Summer Corn Salad<br />2 cans of white corn, rinsed well<br />2-3 ripe avocados cut into smallish cubes<br />1/2 red onion diced<br />tons of cilantro (but you can go easy on it)<br />juice of a lime<br />little olive oil<br />sea salt sprinkled on just before serving<br /><br />And ended the meal with a super simple strawberry shortcake! ...oh yeah, i also made a luscious <a href="http://www.recipezaar.com/26476">snicker's pie</a>, dammit, i forgot to take a photo of that too. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbdaPUNKced3f2FWftlEdbFLIrfEe8tmN1qcBqPdu7SSSZ6veXXHTuryA2D2H65LTKjz9qutAO9bVIW7JjDGPepd4enAxDxVwOFABWtN7KIeepmdoRs0iGKsHi_sC5YcuPEdo3Kc2PCYB/s1600-h/IMG_7303.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbdaPUNKced3f2FWftlEdbFLIrfEe8tmN1qcBqPdu7SSSZ6veXXHTuryA2D2H65LTKjz9qutAO9bVIW7JjDGPepd4enAxDxVwOFABWtN7KIeepmdoRs0iGKsHi_sC5YcuPEdo3Kc2PCYB/s400/IMG_7303.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5220459371039539170" /></a><br />Everyone sat down and RAVED about everything on their plate (AWE YEAH!). The ribs were tender and flavorful, the double mash was new to everyone and took them all by surprise and the corn salad was a cool twist on the standard corn on the cob. <br /><br />All in all, a very successful 4th of July feast. I am redeemed. :)Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-31708442947995687972008-06-20T13:28:00.001-04:002008-06-20T13:33:01.338-04:00FINALLY!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-NMcZ2nGJu9CuTNHxKC-5clP0_wHPYdK1hKlLw7vARPymKOyvH_2m0fdFiDYvbeNsdSOMYpauq9fEupIqC6GHZjs2vqTqXsHZMGcjd6yohRtapv48IB2erfnFixVv0crjFhVR02ZZSfu/s1600-h/IMG_6881.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-NMcZ2nGJu9CuTNHxKC-5clP0_wHPYdK1hKlLw7vARPymKOyvH_2m0fdFiDYvbeNsdSOMYpauq9fEupIqC6GHZjs2vqTqXsHZMGcjd6yohRtapv48IB2erfnFixVv0crjFhVR02ZZSfu/s400/IMG_6881.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210367709334392642" /></a><br />I've made salsa about 2 dozen times in the last month! lol. Mexico is still fresh in my mind, what can i say. ;)<br /><br />After using all diff kinds of onions and tomatoes, and playing with heat in different degrees, i FINALLY did it, came up with a great salsa- fresh and bright, with a hint of heat.<br /><br />After a month of endless salsa concoctions, when i served my hubby this salsa, he said, you need to hurry up and write this version down. lol. So here you have it, my salsa recipe.<br /><br />Meli's Salsa<br /><br />Generous handful of cilantro<br />1/4 large red onion<br />Juice of 1 lime<br />1 ripe tomato, quartered and seeded<br />1 can of <a href="http://www.ro-tel.com/product-original.jsp">Ro*tel</a> Original diced tomatoes and green chilies, drained well<br />4 slices of pickled jalepeño (optional)<br />Pinch of salt<br /><br />Throw the cilantro, red onion and lime into a food processor, pulse a couple times. Add the seeded tomato and jalepeño, pulse some more. Drain the Ro*Tel tomatoes in a mesh strainer, squish out as much liquid as possible. Throw that into the food processor for one last blitz. Sprinkle with salt and turn out into a serving dish. Enjoy! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5I5abWyVlqhP5loyAMiSSZlNdMChrCzlXQW6MKMpmyllq_G2IHd4WjVovae6Gpdgs34kIjubeB3B8UVqCkNIQsvt79i1eu1goppt3GYxKhmyulYQmI2uzPZoVnh-nJIf2Hll7jBO3PrE/s1600-h/IMG_6880.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5I5abWyVlqhP5loyAMiSSZlNdMChrCzlXQW6MKMpmyllq_G2IHd4WjVovae6Gpdgs34kIjubeB3B8UVqCkNIQsvt79i1eu1goppt3GYxKhmyulYQmI2uzPZoVnh-nJIf2Hll7jBO3PrE/s400/IMG_6880.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210369143027938386" /></a><br />This can be enjoyed immediately or can be refrigerated. I think it gets better as the flavors mingle.Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com3tag:blogger.com,1999:blog-8726483063658754176.post-69771892483291499412008-06-17T15:40:00.000-04:002008-06-17T15:43:10.651-04:00Miami Spice Sneak Preview!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3TM-oHPX62fpDIhFAbyP1OEl6WRCw5fUtqlKp1_X53J89PlWB0NFctJqzEWaRaPFO7YOjaYH83i6RGfNjQfiD7Pu6ktONZ_qLwNXHcXRwAq2WEeRLtraP4Jghj5_xp5s89ukf8r6ytkC/s1600-h/spice_logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3TM-oHPX62fpDIhFAbyP1OEl6WRCw5fUtqlKp1_X53J89PlWB0NFctJqzEWaRaPFO7YOjaYH83i6RGfNjQfiD7Pu6ktONZ_qLwNXHcXRwAq2WEeRLtraP4Jghj5_xp5s89ukf8r6ytkC/s400/spice_logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5212932832078537298" /></a><br />Guess what, guess what, guess what?! You don't have to wait till August to Spice it up, Miami Spice sneak preview is here!<br /><br /><a href="http://ilovemiamispice.com/">Miami Spice</a> <br /><br />Now through the end of June, over 30 participating <a href="http://ilovemiamispice.com/participants.htm">restaurants</a> are offering their Miami Spice Sneak Preview menu. If you've never Spiced before, Miami’s top restaurants offer three-course meals (Lunch $23, Dinner $36) featuring signature dishes created by world-renowned chefs. It's a delightful experience, and a great way to try something new or FINALLY go to one of those restaurants that don't normally fit into your budget. <br /><br />And after taking a look at the extensive restaurant list and their mouth-watering offerings, it's a good thing we're getting a preview cause there's a ton of GREAT restaurants on the list this year! :D <br /><br />So go out and savor the flavor of Miami's best restaurants!Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0tag:blogger.com,1999:blog-8726483063658754176.post-53550789299764795582008-06-16T12:25:00.001-04:002008-06-17T15:12:28.402-04:00One Blissful Bite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYwiQk71im7tkKm73KIEL5VVK3Cvm06q3HSzbx3_DVi9FbDPaVkasWg9cdXXbtVS53c5Uzp1ZcQFYMi0SmGd9pVNcFLOhgivmEFaYfAIrvVb5huQd9RtC8YQ0ohk4SJKI1eLTHvaEZWjj/s1600-h/IMG_61361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYwiQk71im7tkKm73KIEL5VVK3Cvm06q3HSzbx3_DVi9FbDPaVkasWg9cdXXbtVS53c5Uzp1ZcQFYMi0SmGd9pVNcFLOhgivmEFaYfAIrvVb5huQd9RtC8YQ0ohk4SJKI1eLTHvaEZWjj/s400/IMG_61361.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211834071295619122" /></a><br /><br />It's party season again (wait, does this season ever <em>really</em> end?)! Anyhoo, i was off on another quest for something different to serve. I came across this mouth-watering recipe on my new fave recipe site <a href="http://www.recipezaar.com">RecipeZaar</a>. <br /><br /><a href="http://www.recipezaar.com/106773">Pear and Blue Cheese Tartlets</a><br /><br />I made the recipe as written, except i used crumbled blue cheese and chopped pecans. Needless to say, this was fabulous and so easy to throw together. <br /><br />This tartlet was a perfect little bite: sweet pears, pungent blue cheese and a nutty crunch all in a light crispy shell. <br /><br />Deliciously blissful!Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com2tag:blogger.com,1999:blog-8726483063658754176.post-74622863531041744292008-06-10T15:39:00.000-04:002008-06-17T15:42:46.798-04:00Coral Gables Restaurant Week Extended!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvt474lidHhOAu6LyDRjsn7iWQk0L8GXxiGYjYv3-yy-5qyCeA6rWi_jLCbRYA2UScy3VjCR8IxdjqJ7tT44ExpQiuRFht0C6K2gA1eCSRMzBwwv9h3ejwJ7ZbHIpvOY0IKUMT0FQ_kW4/s1600-h/1.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvt474lidHhOAu6LyDRjsn7iWQk0L8GXxiGYjYv3-yy-5qyCeA6rWi_jLCbRYA2UScy3VjCR8IxdjqJ7tT44ExpQiuRFht0C6K2gA1eCSRMzBwwv9h3ejwJ7ZbHIpvOY0IKUMT0FQ_kW4/s400/1.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5210346595031515538" /></a><br /><br /><a href="http://www.coralgablesrestaurantweek.com/">Coral Gables Restaurant Week</a><br /><br />Last week some friends and i were able to enjoy Caramelo's restaurant week <a href="http://www.shopcoralgables.com/uploads/pdfs/436_Caramelo.pdf">lunch special, </a>and from start to finish, it was excellent, especially for the price. It's actually one of the best lunch deals on the list. <br /><br />But i have to say, the restaurant week <a href="http://www.shopcoralgables.com/uploads/pdfs/364_Flemings%20Prime%20Steakhouse%20&%20Wine%20Bar.pdf">dinner menu</a> from Flemming's, looks out of control. I swear i drooled on my keyboard when i read braised short ribs. lol. <br /><br />Much to my surprise, i just found out that Coral Gables Restaurant Week has been extended until June 15th. I guess when the eating's good, the week is a whole lot longer then 7 days!<br /><br />So get out there, and indulge in a taste of some of Coral Gables best restaurants!Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com1tag:blogger.com,1999:blog-8726483063658754176.post-12957027992483069012008-05-24T19:58:00.014-04:002008-05-26T12:57:24.084-04:00Eating Los Cabos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXHJQREA6S8w9HhhV6NnGt-3kHoJrtTwcCX9V2zuCdwrCAPOB-azjGorZlcNaTNT6hw3pVC7rbnCLgxF_qgjXTShndMJqQz5AwibVO-YO2AiOaP76ok3ASrfzJhK3m5a5OgFraFq0nPDx/s1600-h/Los+Cabos.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXHJQREA6S8w9HhhV6NnGt-3kHoJrtTwcCX9V2zuCdwrCAPOB-azjGorZlcNaTNT6hw3pVC7rbnCLgxF_qgjXTShndMJqQz5AwibVO-YO2AiOaP76ok3ASrfzJhK3m5a5OgFraFq0nPDx/s400/Los+Cabos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5204340853978274754" /></a><br />I'm baaack, from a wonderful adventure in Los Cabos, Mexico! We enjoyed the sun and the surf and the activities, but you know me, the best part was sampling the local cusine. And that, we did plenty of! <br /><br />Unfortunately, i didn't get a photo of every meal devoured, i WAS tipsy for most of the time, that tequila is no joke, lol. But I did remember just about every place we ate (or drank) and remembered to snap photos when i didn't have my face in a margarita. ;) So here you go, great places to eat (and drink) in Los Cabos!<br /><br /><embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&captions=1&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fmelihasarrived%2Falbumid%2F5204332667770608145%3Fkind%3Dphoto%26alt%3Drss" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed><br /><br />Pepe's Taco <br />Lázaro Cárdenas S/N, Col. Centro, <br />Cabo San Lucas, Baja California Sur, CP 23410 Mexico. <br />Phone: (624) 143-4810<br />Small open air restaurant, quick and inexpensive. Good Tacos Pastor, but i liked the chorizo tacos better. <br /><br />The Corner Cafe & Cantina<br />www.thecornercabo.com<br />Matamoros and Lazaro Cardenas, <br />Cabo San Lucas<br />52-624-143-6666<br />Home of the world's largest margarita! We opted not to have it, but the one i did share was still huge and it was the best classic margarita on the rocks i had the whole trip. <br /><br />Mama's Royal Cafe<br />Hildago y Zapata<br />Cabo San Lucas 23410 Mexico<br />52 624 143 4290<br />Mama's made a killer breakfast, but self-proclaimed 'best french toast', in my opinion fell a little flat, but the chilaquiles and the fresh oj were delicious. And this is the only place in the world where i've been serenaded at breakfast! Nice touch! ;)<br /><br />Mango Deck<br />www.mangodeckcabo.com<br />Located on Médano Beach, Cabo San Lucas<br />Phone: 52 (624) 143-0901 / 143-6777<br />We rented wave runners right next to the place, walked over to the deck for a free shot and ended up taking another shot from a man with a giant sombrero. He had the best tequila shots in town. After tasting various other kinds of tequila around town, i now suspect it's cause it was watered down. Whatev, it was GREAT! <br /><br />Mi Casa<br />www.micasarestaurant.com<br />Avenida Cabo San Lucas, corner Lazaro Cardenas<br />Cabo San Lucas, BCS México<br />52-624-14-31933<br />Ok, so i know i said the other place had the best margarita in town, but i specifically meant CLASSIC, ON THE ROCKS, cause THIS PLACE had the best FROZEN MANGO margaritas. lol. The food was amazing as well, all v. traditional. <br /><br />Pitahayas<br />www.pitahayas.com<br />Corredor Turistico Km. 10 Lote D, Cabo del Sol<br />Cabo San Lucas, B.C.S. México <br />52 624 145 6126<br />This is a popular restaurant for something a little different, it's Pacific Rim cuisine, a slight touch of Indonesian flavors. V. nice meal, everything was beautiful and delicious, which admittedly, the photo of the lentil soup looks vile, but it was amazing, with every bite was a new taste sensation. <br /><br />Girasoles de la Hacienda Restaurant<br />Corredor Turistico Km 10 Lote D, Cabo del Sol, <br />Cabo San Lucas 23410, Mexico<br />52 624 145 6126<br />Beautiful views from way up here, the Mexican coffee is an after dinner drink AND a show! We stayed at this hotel (Hacienda del Mar), so we returned to this restaurant for breakfast one morning (more chilaquiles, woop) and lunch (amazing fish tacos) another, both we delicious, fresh and local. <br /><br />Billygan's Island<br />www.billygans.com<br />Paseo del Pescador on Playa el Médano.<br />Cabo San Lucas, Baja California Sur, Mexico<br />(624) 143-4830 or 144-3908<br />Smack next to The Office, they offer you beach loungers and umbrellas for FREE, all you have to do is drink there, and we did, all day long, listening to cheesy club music circa 1990. For me it was a blast from the past and a fun day at the beach singing old tunes, nothing really authentic here, but a GREAT location on the sand. <br /><br />The Office<br />www.theofficeonthebeach.com<br />Playa El Médano, <br />Cabo San Lucas, BCS México <br />52 624 143 3464<br />Live Jazz playing, toes in the sand, enjoying the crashing waves, the sun setting and the amazing FRESH seafood. Life is good at The Office!<br /><br />La Golondrina Restaurant<br />www.lagolondrinarestaurant.com<br />Paseo del Pescador (next to City Club),<br />Cabo San Lucas, Baja California Sur, Mexico<br />52-624-1433705<br />Huge open air restaurant, Huge Menu, Huge portions, Huge amount of food that comes with what you order! lol. Big fun at La Golondrina!Melissahttp://www.blogger.com/profile/17796973895958541245noreply@blogger.com0