Hi folks!
I posted a new recipe, click here to see it, and don’t forget to follow me!
Here is a sneak peek!
Hi folks!
I posted a new recipe, click here to see it, and don’t forget to follow me!
Here is a sneak peek!
Hi friends, readers, bloggers, and those of you who just stumble upon this.
I have an exciting announcement, I’ve moved!
Please join me in this new adventure as I continue my exploration of the culinary world.
Check it out down here, subscribe, and let me know what you think.
All of my current content will be disabled from this blog, but not to worry, it is ALL available in the new one.
As always, I am open to new ideas, criticisms, opinions, and words of encouragement.
Thank you for sticking with me!
Lupe
Hey everyone!
In the next few days or weeks I will be making some changes to this blog.
Please stay tuned during this exciting time in my life and join me as I roll these out, just like Autobots!
-Lupe
I never tasted a scallop until I was way into my 20’s. If you are just entering your 20’s, now is the time to try them. I don’t know what it is about them, but they’re damn delicious.
Ingredients:
Scallops (try the Patagonian ones from Publix my Florida people)
Salt and pepper
Butter
Cooking scallops in three easy steps:
Step one: Heat a skillet with butter
Step two: Place scallops for three minutes
Step three: Flip scallops cook for another three mins
Step four: ENJOY!
(So I left out the thawing any previously frozen scallops and the drying them off with a paper towel, but it just doesn’t fit into the 1,2,3 method I decided to make up for this post! But please do this, and also season with salt and pepper)
Suggested method of eating:
Add them in your recently made Asparagus Risotto!
I got the inspiration for this recipe from my old boss in Switzerland. She made this super easy dish quite often. I don’t know what type of fish she used, but I always make it with Tilapia.
Ingredients:
6 Tilapia filets
1 zucchini
1 yellow squash
1 cup wild rice
Salt and pepper to taste
Italian spices for the veggies
Paprika or red chili powder
Method:
Preheat oven to 350 degrees F.
Line a glass baking dish with enough parchment paper to wrap into a bundle.
Lightly oil the paper and place the filets inside. Season with salt, pepper, and paprika.
Chop the vegetables into rounds, and place on top of the fish. Season with salt and spices.
You can see the crazy fish at the bottom there. It’s safe, just cook it!
Close down the parchment paper into a little bundle and place into the oven.
Bake for 20 minutes.
Make your rice on the stove top or your rice cooker, if you’re fancy.
Take the fish out, check to see if it flakes and if the veggies are tender enough for you. This might need another 10 minutes in the oven.
I made this for Easter dinner, yes, Easter. It was a huge hit, I promise!