All About Quinoa...

Quinoa ("KEEN-wah"), is slowly but surely taking over the world. This delicious grain is referred to as a SUPER FOOD, and is native to regions of South America: Ecuador, Bolivia, Colombia, and Peru. Quinoa contains essential amino acids, and good quantities of calcium, phosphorous and iron. Some say that you can survive off of quinoa alone and nutritional evaluations have shown that it is a source of complete protein. But don't think that this grain should just be relegated to a side dish, here you'll find recipes that integrate the quinoa into main dishes, as well.

1. Quinoa Fruit and Nut Bars: Such a great snack to carry around all day! Recipe Here

2. Nutty Cinnamon Breakfast Quinoa: What an AWESOME alternative to oatmeal! Recipe Here

3. Almond Cranberry Quinoa Cookies: Three words: COOKIES FOR BREAKFAST!!! Recipe Here

4. Coconut, Almond, and Quinoa Breakfast Cakes: This recipe happens to be vegan, and you won't even notice that it is!!! Recipe Here

5. Quinoa Granola: Perfect as a gift or just to have around the house to eat on its own or even on top of yogurt! DELISH! Recipe Here

6. Green Quinoa: Fresh herb paste turns the quinoa this pretty color; finish with chopped nuts, arugula, and pepper flakes. Recipe Here

7. Plum and Quinoa Salad with a Pomegranate Vinaigrette: Pears would be a great substitute for non-summer seasons. Recipe Here

8. Quinoa Tabbouleh: Because bulgur wheat is sooooooo 2012!!! =P Recipe Here

9. Buffalo Chicken Quinoa Bites: Pretty self-explanatory!!! Recipe Here

10. Crispy Quinoa Sliders: Chickpeas, cheese and breadcrumbs...What could be better! A vegetarian alternative for those backyard BBQ's!!! Recipe Here

11. Veggie Fried Quinoa: AWESOME alternative to traditional fried rice. Recipe Here

12. Quinoa Chili: Who needs meat when you can add delicious healthy quinoa??? Recipe Here

13. Spaghetti with Quinoa Meatballs: I can tell you one thing, you honestly won't miss the meat in this particular recipe. Recipe Here

14. Quinoa Sushi Rolls: MIND=BLOWN!!! Recipe Here

15. Broccoli Quinoa Quesadillas: AWESOME main dish or even appetizer. Recipe Here

Hope you enjoyed a few of those DELISH variations of quinoa! Happy Cooking!!!










 

Fresh Corn: 50 Ways!!!

We are nearing the most patriotic holiday in a couple of days: July 4th, and what perfect side dish to any backyard BBQ then fresh corn??? First off let's talk about how to properly cook fresh corn...

Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes. *I like my corn super tender so I bring the water to a boil, but then go low and slow for about 2 hours. It produces a super tender ear of corn!*

Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.

Slow Cooker: Place shucked ears of corn in a slow cooker; cover with water, add 4 oz. butter and your favorite seasonings. Cook on low for 4 hours.

1 ear=1/2 cup kernels

Now here's some AWESOME variations of fresh corn...

1. Maple-Chipotle Corn: Puree 1 stick softened butter, 2 Tablespoons maple syrup and 1 Tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn.

2. Sweet Curry Corn: Puree 1 stick softened butter with 3 Tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn.

3. Dill-Caper Corn: Mix 1 stick softened butter with 1/4 cup chopped dill, 2 Tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn.

4. Anchovy Corn: Mix 1 stick of softened butter with 2 teaspoons of anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 Tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko.

5. Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, turning once, 15 minutes.

6. Corn with Herb Oil: Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.

7. Buffalo Corn: Whisk 6 Tablespoons melted butter and 3 Tablespoons Buffalo wing sauce; brush on cooked ears of corn. Sprinkle with crumbled Bleu cheese, celery salt and chopped scallions.

8. Jerk-Salted Corn: Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 Tablespoons kosher salt. Sprinkle on cooked ears of corn.

9. Lemon-Pepper Corn: Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn.

10. Mexican Corn: Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper and lime juice.

11. Spanish Corn: Mix 3 Tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika.

12. Parmesan Corn: Mix 1/4 cup grated Parmesan, 2 Tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees until golden.

13. Beer-Boiled Corn: Bring two 12-ounce bottles amber beer, 2 cups water, 2 Tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.

14. Caesar Corn: Mix 3 Tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons Dijon mustard and the juice of 1/2 lemon; brush on grilled ears of corn. Sprinkle with grated Parmesan and toasted panko breadcrumbs.

15. Corn in Marinara: Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt; simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with Parmesan.

16. Cheddar Cornbread: Prepare an 8.5-ounce box of cornbread mix as directed; stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar  and 1/4 cup chopped chives into the batter before baking.

17. Corn Succotash: Melt 3 Tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.

18. Southwestern Succotash: Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 Tablespoons chopped cilantro and a squeeze of lime juice.

19. Italian Succotash: Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil.

20. Corn and Tomato Salad: Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 Tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste.

21. Corn Gazpacho: Make Corn and Tomato Salad (No. 20); puree with 1/2 cup chopped red bell pepper and 1 cup tomato juice. Chill.

22. Corn-Bean Salsa: Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 Tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro.

23. Corn-Edamame Salad: Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 Tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated fresh ginger and sesame oil.

24. Corn and Bacon Pancakes: Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet.

25. Corn Ice Cream: Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.

26. Corn-Bacon Syrup: Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 Tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet; cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.

27. Corn Pasta Salad: Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 Tablespoons each chopped parsley and chives. Stir in 12 ounces of cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste.

28. Corn Quesadillas: Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas; top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side.

29. Corn Stir-Fry: Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 Tablespoon water; cook 2 minutes. Drizzle with sesame oil.

30. Shrimp-Corn Stir-Fry: Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables; cook until pink, 2 minutes.

31. Corn Crostini: Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 Tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.

32. Chile-Corn Vinaigrette: Puree 1/2 cup cooked corn kernels with 2 Tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 Tablespoons vegetable oil.

33. Corn Frittata: Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar cheese. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees until set, 15 more minutes.

34. Cold Corn Soup: Cut the kernels from 4 raw ears of corn; reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water, simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper; chill.

35. Corn Egg Drop Soup: Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water, whisk into the broth and bring it to a boil. Slowly pour in 2 beaten eggs; simmer 1 minute. Season with salt and pepper. Top with sliced scallions.

36. Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

37. Savory Corn Custard: Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions.

38. Cheesy Corn Toast: Brush frozen Texas toast with mayonnaise; top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees until the cheese melts, 8 minutes.

39. Corn Waffles: Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 Tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden.

40. Corn Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with crème fraiche and chopped mixed herbs.

41. Mexican Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream.

42. Corn Pasta: Cook 8 ounces pappardelle; reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 Tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes; cook, stirring, until tender. Add the pasta water and bring to a simmer; stir in the pasta. Top with basil and Parmesan.

43. Corn Baked Potatoes: Bake potatoes at 400 degrees, 1 hour. Puree 1/2 cup cooked corn kernels with 6 Tablespoons softened butter. Stir in 2 more Tablespoons butter, 1 Tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes.

44. Hush Puppies: Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degree vegetable oil, 3 minutes.

45. Mozzarella Corn Fritters: Make Hush Puppies (No. 44) with just 1/2 cup corn kernels; add 1/2 cup finely diced mozzarella and a pinch of dried oregano to the batter before frying.

46. Creamed Corn: Cook 3 cups raw corn kernels and 1 Tablespoon flour in 2 Tablespoons butter, 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives, salt and pepper to taste.

47. Light Creamed Corn: Cut the kernels off 6 raw ears of corn. Scrape the cobs with the back of a knife to extract the milk; puree the milk with half of the kernels and 1 cup water. Cook the remaining kernels and 1/2 cup chopped onion in 2 Tablespoons butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.

48. Corn Pizza: Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated Parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees, 10 minutes. Top with basil.

49. Corn Risotto: Cook 1 cup each raw corn kernels and chopped onion in 2 Tablespoons butter until soft. Add 1 cup each Arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in 1/4 cup Parmesan cheese. Season with salt.

50. Corn Relish: Chop 1 cup cooked corn kernels, 1 each red and green bell pepper, 1 stalk celery and 3 scallions in a food processor. Toss with 3 Tablespoons cider vinegar, 1 Tablespoon each olive oil and brown sugar, and 3/4 teaspoon each celery seeds and kosher salt.

HAPPY COOKING!!!!!!!!!!!!!!!!!!!!!!!!

 

All About Grilling...It's Grill Time, baby!!!

Just in time for the upcoming 4th of July holiday we're going to take a look at some unconventional things that you can grill and give you some new tips and tricks on grilling a better chicken. So with a bag of charcoal, grill ablaze, tongs in one hand, and spatula in the other...LET'S GET GRILLING!!!

Let's start with maybe some things you didn't know you could grill. We're going to call it: CAN YOU GRILL IT???

• Figs: The smokiness from the grill will add a perfect dimension to these figs that would go absolutely perfect in a summer salad.

• Bologna: This could take you back to your childhood (I know it does to me: "My bologna has a first name it's Oscar...") but grilling it sure is a grown-up version and can be added to a delicious sandwich or even put on top of a hamburger.

• PB and Fluff: We skip the jelly on this bad boy and add marshmallow fluff and it's almost like a PB&J sandwich married a S'more and had a baby! DELISH! You can even throw some chocolate bars in there for an added treat. DESSERT ON THE GRILL!

• Grapes and Strawberries: Grilling these delicious summer fruits are great to eat on their own or you can add them to your favorite salad or make a delicious fruit salad.

• Mozzarella cheese: This is the perfect answer to a "grilled cheese" sandwich. Instead of grilling the whole sandwich you can grill the cheese. Add it to a salad, your favorite sandwich, or even as a topping on pizza.

• Iceberg lettuce and Kale: I've gotten into the habit of always grilling my lettuce when I can. Not only are iceberg and kale great but so is romaine lettuce, green leaf, and red leaf. It makes the perfect smoky, charred taste to salads.

• Citrus: Whenever I cook fish on the grill I tend to lay a thin layer of citrus on the grill and add the fish on top so the fish gets "steamed" by the citrus, and then the citrus gets a nice charred flavor as well. *A new interesting recipe I found is grilled lemonade. Before you get skeptical trust me, grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1 1/4 cups sugar with 1 3/4 cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons. Voila, grilled lemonade!!!*

• Frozen onion rings: Sounds crazy, I know, but what a perfect side dish to an AWESOME backyard BBQ!

• Rice Krispies Treats: Either buy Rice Krispies Treats or make your own and put those yummy guys on the grill for an AWESOME dessert treat, guaranteed for the kiddies to love! Never thought a yummy snack like that would be so delicious on the grill.

• Pickles: Perfect accompaniment for those hot summer days when you're BBQ'ing those yummy hot dogs and hamburgers. Grilling the pickles adds such a yummy layer of dimension and tastes DELISH on top of a hamburger.

Alright now let's talk: CHICKEN! Here's some tips for grilling that delicious fowl...

• For a super moist chicken utilize citrus. Rub a whole chicken, cut into 8 pieces, with vegetable oil, salt and black pepper. Grill, skin side down, and squeeze the juice from 2 lemon halves and 2 orange halves over often. Brush another 2 lemon halves and 2 orange halves with 1 Tbsp. vegetable oil. Grill, cut side down and serve alongside the chicken for additional squeezing.

• Buy a brick: Buy a brick from a home improvement store and wrap it in foil. Butterfly a whole chicken and use the brick to weigh down the bird, flatten out its shape, and allow it to attain its crackling skin.

• Memorize this rub: 4 Tbsp. kosher salt+3 Tbsp. brown sugar+2 Tbsp. sweet paprika+1 Tbsp. cayenne pepper=Enough spice rub for two whole chickens.

• Remember this: The only thing worse than overcooked chicken is undercooked chicken. Don't cut it open to check. Instead insert an instant-read thermometer into the thickest part of the thigh-or the center of any other cut. 165 degrees is the MAGIC NUMBER!!!

• Brined birds taste better. Here's an all-purpose buttermilk based recipe and a couple of variations:

Buttermilk Brine: Combine 1 quart buttermilk, 4 teaspoons of kosher salt, and 1 teaspoon ground black pepper in a large, resealable plastic bag. Add chicken and chill for at least 4 hours or overnight. Drain before using. Makes 1 quart (enough for 4 lbs. chicken).

 

Curry: Use the master brine recipe and add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons of ground turmeric.

 

Chipotle: Use the basic brine recipe and add 2 Tablespoons of adobo sauce from a can of chiles in adobo.

 

Louisiana-Style: Use the basic brine recipe and add 2 Tablespoons of smoked paprika, 2 Tablespoons of Tabasco and 2 teaspoons of celery seeds.

 

Lemon-Dill: Use the basic brine recipe and add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups of chopped fresh dill.

 

NOW, GO GET YOUR GRILL ON!!!! BON APPETIT!!!

 

50 Salsas and Guacamoles...

Just in time for 4th of July here are some AWESOME recipes for salsa and guacamole with some fun unique ideas and variations. Enjoy!!! BON APPETIT!!!

1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced Roma tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred; dice. Make Fresh Salsa (No. 1), using only 2 tomatoes; add the grilled pineapple and 1 teaspoon grated fresh ginger.

3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.

4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can of hearts of palm, 1 diced avocado and 1/4 cup of coconut water.

5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and Serrano chile, 2 Tablespoons each lime juice and white wine vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit for 1 hour.

6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees until tender, about 15 minutes; cool. Make Cilantro Salsa (No. 5); add the plantains and 1 teaspoon of olive oil.

7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 Tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 each chopped cilantro and scallions, 1 diced seeded Serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema (sour cream), and lime juice and salt to taste.

9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.

10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 Tablespoons of the sauce. Add lime juice and salt to taste.

11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon of cumin in olive oil. Toss with 1 can of pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.

12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 chopped cilantro and the juice to 1 to 2 limes. Season with salt.

13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 Tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.

14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, and the juice of 1 lime, and honey and salt to taste.

15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 a lime and 1/2 an orange, 1 teaspoon honey and 2 Tablespoons each chopped mint and basil.

16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.

17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 Tablespoon of the sauce, 2 Tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor; add 2 Tablespoons chopped cilantro.

18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.

19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.

20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.

22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin; grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.

23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 Tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove; roast at 450 degrees for 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.

24. Warm Hominy Salsa: Puree 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 Tablespoon olive oil in a saucepan; add the tomatillo puree and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro; simmer until thickened, 10 minutes.

25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.

26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 cup chopped white onions, 3 garlic cloves and 1 Serrano chile in boiling water, 8 minutes. Drain and puree with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.

27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes; drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic; puree with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees until browned, about 25 minutes; cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.

29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 Tablespoon Cajun seasoning; grill until charred. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.

30. Poblano-Corn Salsa: Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.

31. Chunky Guacamole: Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, add 1 diced seeded jalapeno. Add lime juice and salt to taste.

32. Scallion Guacamole: Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch scallions with olive oil, season with salt and grill until charred; chop. Make Chunky Guacamole (No. 31), omitting the onion; add the grilled scallions and bell pepper.

33. Four-Alarm Guacamole: Make Chunky Guacamole (No. 31) but don't seed the jalapeno; add 1 chopped Serrano chile, 1/2 chopped habanero chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.

34. Smoky Guacamole: Make Chunky Guacamole (No. 31); add 1 minced chipotle in adobo sauce.

35. Jicama Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup each diced jicama and pineapple.

36. Chicharrones Guacamole: Make Chunky Guacamole (No. 31), adding 1 cup crushed fried pork rinds.

37. Corn-Bacon Guacamole: Grill 2 ears of corn until charred; cut off the kernels. Make Chunky Guacamole (No. 31), omitting the jalapeno; add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos.

38. Crab-Mango Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup diced mango and 4 ounces lump crab meat.

39. Garlic Guacamole: Cut off the top of 1 head of garlic; brush the head with olive oil, wrap in foil and roast at 375 degrees until tender, about 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole (No. 31), mashing in the roasted garlic and 1 chopped fresh garlic clove.

40. Shrimp Guacamole: Saute 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes; chop. Make Chunky Guacamole (No. 31), add the shrimp and the grated zest and chopped segments from 1 orange.

41. Margarita Guacamole: Make Chunky Guacamole (No. 31), swapping in chopped scallions for the onion; add the zest and juice of 1 lime, the juice of 1/2 orange and 3 Tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.

42. Papaya Guacamole: Make Chunky Guacamole (No. 31), omitting the tomato and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.

43. Wasabi Guacamole: Make Chunky Guacamole (No. 31), mashing 2 teaspoons wasabi paste with the avocado and omitting the jalapeno and tomato; stir in 1/2 cup julienned radishes.

44. Low-Fat Guacamole: Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.

45. Grape Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup chopped grapes.

46. Creamy Guacamole: Puree 3 chopped avocados, the juice of 2 limes, 1/4 cup each crema (sour cream) and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.

47. Molcajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded Serrano chiles and the juice of 1 lime in a molcajete (mortar) to make a paste. Add 3 chopped avocados; mash. Stir in 1/2 cup diced plum tomatoes, and lime juice and salt to taste.

48. Tomatillo Guacamole: Mash 3 diced avocados with 1/2 cup Salsa Verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.

49. Chickpea Guacamole: Puree 1 can chickpeas (drained and rinsed), 2 chopped avocados, 2 Tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.

50. Guacamole Parfaits: Toss 1 diced avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado and tomato mixtures in martini glasses. Top with cilantro, lime wedges and tortilla chips.

10 New Uses for Zucchini...

In Mexico, zucchini or calabza are generally served mixed into soups or stews or used as a filling for quesadillas. In Italy, zucchini are usually breaded or pan-fried and the zucchini flowers are also widely utilized. In France, zucchini is an essential ingredient in the famous ratatouille, which is a stew of summer fruits and vegetables or also an AWESOME movie! ;-) In Turkey, they generally use zucchini to make "zucchini pancakes" that are traditionally served with yogurt. In Greece, zucchini is usually fried or boiled but can also be stuffed with various minced meats. In Bulgaria, a popular dish is an oven-baked zucchini topped with eggs, yogurt, flour and dill. In Egypt, zucchini are cooked with tomato sauce, garlic and onions. Zucchini is low in calories and contains useful amounts of folate, Vitamin A, and potassium.

Below you will find some useful ways/ideas to utilize this summer veggie if you haven't already!

Cheesy Zucchini Rice
Mix 2 medium shredded zucchini and 1 cup shredded cheddar cheese (part-skim if you want to be more health conscious) into just cooked brown rice; the residual heat will steam the zucchini and melt the cheese, creating a healthy and tasty side dish. *Remember brown rice is ALWAYS a healthier alternative, but feel free to use white rice, jasmine rice, etc...*

Zucchini Ribbon Salad
Use a vegetable peeler to shave long, thin strips of zucchini (stop when you reach the seedy inner core). Toss with lemon juice, olive oil and a pinch of salt and pepper for a bright-tasting, no-cook salad. *This happens to be one recipe that I'm absolutely obsessed with right now! HOW EASY!*

Zucchini with Pearl Pasta
Sauté diced zucchini (3 medium) in olive oil; toss with cooked pearl pasta (Israeli couscous) or whole-wheat orzo. Add freshly grated Parmesan cheese and a small handful of toasted pine nuts (optional).

Zucchini Oven Fries
Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into beaten egg (or egg substitute), then into seasoned breadcrumbs. (I like to use Italian breadcrumbs.) Place on a baking sheet, spritz with cooking spray and bake at 425 degrees for 30 minutes, turning zucchini fries after 15 minutes.

Mac and Cheese with Zucchini
Mix shredded zucchini (2 medium) and 1 cup of cooked green peas into your best low-fat or regular macaroni and cheese recipe. This is a great way to sneak some healthy green veggies into this family favorite especially if you have children. (Hopefully they're not as picky as I was as a kid)!

Zucchini Frittata
Sauté diced zucchini and chopped onion in olive oil. Whisk 4 whole eggs, 2 egg whites, 1/2 cup Parmesan cheese, salt and pepper. Pour over vegetables; cook on the stove until eggs are almost set, then finish in the broiler so the frittata puffs and browns or if you're cooking leisurely and have more time finish the frittata in a 400 degree oven and cook more low and slow until the eggs have set and it begins to brown. *You can add any veggies and add-ins you like; I like spinach, tomatoes, Feta cheese, bacon/ham, mushrooms, bell peppers, etc...*

Zucchini Pasta Salad
Bring a pot of salted water to a boil; add 1 cup whole-wheat orzo. Cook according to package directions. With 5 minutes remaining, add 1 diced zucchini, 1 cup frozen shelled edamame and 1 cup fresh green beans (cut in 1-inch pieces). Continue cooking, then drain pasta and vegetables. Toss with lemon juice, olive oil and salt and pepper. *Feel free to add in any other favorite veggies and you can also use your own personal favorite dressing as well. Makes an AWESOME 4th of July side dish!*

Zucchini Brownies
Zucchini in a brownie? Absolutely! This low fat brownie recipe includes grated zucchini, applesauce and banana for a nutrient-packed chocolatey treat. Low fat brownie recipe.

‘Hidden’ Zucchini Spaghetti
Grate 2 medium zucchini and squeeze out moisture; stir into your favorite healthy store-bought spaghetti sauce as it’s heating, to add an extra serving of veggies. Toss sauce with whole-wheat spaghetti. *Or as a low-carb alternative use the grated zucchini as your "noodles" and skip the spaghetti in the entire recipe for a healthy alternative.*

Zucchini Muffins
What roundup of zucchini recipes would be complete without a quick bread? With the addition of whole-grain oats, pineapple, dried apricots and flax meal,  this recipe makes a terrific on-the-go breakfast, and they freeze well. Zucchini Muffins

*BONUS ZUCCHINI RECIPE!!!*

Zucchini Hummus
Add 2 medium grated zucchini to your favorite hummus recipe and blend well. Check out my most recent blog post that has an easy hummus recipe and some different variations/ideas. Hummus Time

 

STOP! It's Hummus Time!!!

"That's word because you know. U can't touch this. Oh-oh oh oh-oh-oh. Break it down. Oh-oh oh oh-oh-oh-oh-oh-oh-oh-oh. STOP! It's hummus time!"

Hummus is soooooo cool that even MC Hammer sang about it! Okay not really, but hummus is pretty AWESOME! We've seen a wide-spread popularity of this new favorite condiment all over the United States so let's get a little background about it first. (Don't we all really like to know what we're eating?)

So hummus is Middle Eastern and Arabic in origin and is generally made from mashed up chickpeas (garbanzo beans), tahini (sesame paste), lemon juice, olive oil, garlic, salt and pepper. The earliest record of a similar hummus recipe recorded was in Cairo in the 13th century. That's pretty damn old!


Good news is that hummus is pretty high in vitamin C and iron. The chickpeas are a good source of iron and dietary fiber and the sesame seeds from the tahini paste are an excellent source of amino acids. Hummus is very useful in vegetarian and vegan diets because it serves as a complete protein when eaten with bread. (Unless you have a gluten allergy! Whomp whomp!)

In Syria and Lebanon, hummus is traditionally served on a "mezzeh" table along with the likes of falafel and tabbouleh. Hummus is equally popular in Israel because most of the ingredients can be combined with meat and dairy meals following the Jewish dietary laws. In Palestine, hummus is traditionally served with olive oil, mint leaves, paprika, parsley or cumin or in another preparation uses yogurt in the place of tahini and butter in the place of olive oil, known as laban ma' hummus.

I think one of the greatest things is that for awhile hummus was just known as one of those ethnic ingredients that you could only get at certain ethnic restaurants but with the growth in a very diverse food culture you can find it as an appetizer, as a spread on a sandwich, or even as a "sauce" on pizza or flat bread.

I happen to absolutely love it and could eat it everyday of my life. To me it's something that tastes delicious but has the added bonus of being healthy as well! (WINNING!) So as a chef I'm always looking for new creative recipes for it especially because I use it so much at the workplace as a garnish. Below you'll find a very simple, basic recipe for hummus and I'll leave you with some fun options and ideas to try out your very own funky hummus creations!

Hummus

Prep Time: 10 minutes

Ingredients
1-16 oz. can of chickpeas or garbanzo beans
1/4 cup of liquid from the can of chickpeas
3-5 Tablespoons of lemon juice (depending on taste and preference)
1 1/2 Tablespoons of tahini
2 cloves of garlic, crushed
2 Tablespoons of olive oil (I only use extra-virgin)
To taste: salt and pepper

Preparation:

1. Place all of the ingredients except the oil in a food processor. Turn the machine on and let it start running. *Just a note, I like to use my immersion blender to make hummus because I think it gives it a little bit more of a coarse texture that has a bit more substance to it.*
2. While the machine is running, slowly start adding in the olive oil. Continue to blend until a nice paste forms.
3. Remove from the processor and season to taste with salt and pepper. (I wait until the end to do this to make sure I adjust my seasonings properly.) At this point you can add more seasoning if desired and more lemon juice as well.
4. Cover and refrigerate and use however you desire!

Hummus Variations: (Beware the list is long and distinguished!!!)

• For a spicier hummus you can add a couple of chipotle peppers in adobo sauce.
• Add a few roasted red peppers and cilantro for more of a southwest kick.
• You can add spinach and feta cheese for a Mediterranean/Greek spin on it. (I would add some pepperoncini's to this one as well for a bit of a tang).
• For an Italian inspired hummus add sun-dried tomatoes and prepared pesto.
• For a saltier version you can add black olives or even kalamata olives. (Please make sure they're pitted)!
• Shredded zucchini is always a fun raw vegetable to add to hummus and gives it more of a vegetable-y taste.
• Canned artichokes (be careful they're expensive) and basil are a nice combo for a more Italian-inspired hummus.
• I really like to play with other beans as well when I'm making hummus. For it to really be called a hummus it needs garbanzo beans but play around with adding white beans, kidney beans, black beans, edamame, hominy, pinto beans, etc...
• Add pickled beets, but beware it will have a slightly Pepto Bismol-ish hue to it! Great for Valentine's Day though!
• The white bean and sweet potato hummus that I made for work one week was a real hit! Make sure to steam the sweet potatoes ahead of time.
• You can also combine one of my favorite words of all time, babaganoush with hummus and you have an awesome eggplant/hummus combo.
• Adding prepared or homemade guacamole to hummus is always a hit and makes an outstanding topping on hamburgers.
• And finally the winner of all winners has been my sweet pea, edamame and mango sweet chili hummus. Use the basic hummus recipe and add peas, edamame, mangoes (I use frozen that have been thawed) and the addition of sweet chile sauce. So refreshing for the summer and you better double the recipe because people will be eating by the bucket-full!!!

So there are some interesting ideas that you can play around with. I'm so glad that hummus has gained popularity and as far as I'm concerned it'll stay that way as long as I'm still creating new recipes. If you have any questions please feel free to e-mail me at: pastrychef1@cox.net.

As always, BON APPETIT and ENJOY!!!

The Journey that is Life!!!

The first thing I'd like to do is share a post from Facebook posted by an incredibly AMAZING special man who holds a special spot in my life. This is sooooooooooo BEAUTIFULLY written and I was so touched, moved and inspired by the post that I thought I should share it and give my spin on the whole thing! Enjoy!

PURPOSE BUILT...

I felt a posting would be necessary after what had just happened with the fight on Saturday.

Some friends of mine from school came to watch what would be my first fight of 2012 since a couple of injuries and my last bout ...

in 2011. They were endearingly supportive of all my efforts and presence at the event. They knew what this could possibly mean for my inner being. So they came a crowd-full, in t-shirts, graphics and whole load of full-hearted screaming.

This really was endearing. But what i choose to share with you here and now, are some shots from before and after the event. As it truly is a measure of results. How you have grown. The journey is what gets us there. And it is not what everybody sees.

So I will also share what no one usually gets to hear.

On my journey there, I have taken some workshops about passions, about purpose and about self. You ever hear how when someone tells you the man who looks out is wise but the man who looks IN is enlightened. its true. Self knowledge is the one true path to enlightenment. Living with true self. Knowing what that is. Knowing what that wants. What it wants from you, for the world. I was put in to some very strong corners and asked why I HAD to live. What was my reason for surviving? What was it the World needed me For? It was strong and very imposing. It asked of purpose. And it was the clarity of that purpose that made a channel for passion. It was that channel that gave way to unlimited energy and discovery of true self.

I have jumped on this boat now. If it was a rescue boat that had room only for people of purpose, those would be our survivors, those would be our saviors. That is what i chose I would be. I would leave those without clarity behind and board the boat FOR those left behind. To show them they can, that everyone has purpose and a saviour boat to fill. That everyone has wings to be limitless and passionate about their purpose.

One of the things my soul told me was that I needed to continue full heartedly, and what I was doing was preparing. Part in for this fight and for many more to come. This is but another platform to show that limitlessness. How borders and blocks can be surpassed. And I needed to show it to myself.

BOY WAS THIS A TEST.
The day before i was on fire. At the party I had no reservations, this was ongoing, this was relentless, what I had, what I had to give, this was boundless, this was flow and it was infinite. You can be on such a high. it was so hot my hands at times were burning. I was an oven baking for movement!

And the next day...hello Stagnation. Here comes the initiation. Today was the day. What do you do with sparing time and space. And what do you let happen???
There is plenty out there that can seep into your mind; un-needingly, unnecessarily and un-endingly. Alot can be let happen to you. Well this is where you re-introduce your soul. You have to be feeding yourself that right spiritual information. How you are strong, why you are doing this, how you are brilliant, how you are resilient, how your soul knows purpose, how you are never ending, how you are brave. Its the biggest promotion piece of your life. And you have ONE audience member! YOURSELF.

AND ITS A TOUGH CROWD OUT THERE. IT IS.

Your emotions can be a track set for a roller coaster of ups and downs as your thought as well. You have to watch those. And what you notice. is that they pass. they pass like water underneath the bridge. What remains is the bridge. the bridge of growth, the bridge of purpose the bridge for your soul. And guess what with all that water running under it, that bridge needs maintenance. Its not going to help itself. THAT IS ON YOU!!! You need new bricks, you need new cement, you need new hands, new glue and nothing but the BEST! PROTECT THIS BRIDGE GUARD IT FOR ALL YOU KNOW YOU ARE GOOD FOR - FOR THIS WORLD. Or all is lost. you can be the bridge guiding for others. And you have to be strong for yourself for others.

THERE IS NOT STOPPING THIS. Soon enough all that stagnant energy had to go. And so I move.
BE FIRST
No one is going to lift you out of this but yourself. And you cant wait on anybody to lift you out of this. And so YOU DO!
Don't eliminate what bad there is - its not helping - grow and introduce what good you can bring, and have the bad overflow, leave no room for it.

LIVE WITH THAT TRUE SELF AND LISTEN TO IT. AND so i did. i did inch by inch what it told me to do. when i striked i striked, when stretched i stretched, when i dressed i dressed, and when i stood i stood, and when i watched i watched. it was myself - TRUE self leading the show, there was NO compromise. I trusted it

If I'm on this journey of growth, i had to give it a chance! I had to let it happen. i had to to give it a chance! And i had to choose that. YES CHOOSE THAT. CHOOSE TO LET IT HAPPEN.

AND SO I DID. TIME drew close. 1 bout over, 2nd on its way. 3rd bout finished quick. and we are already on number five. I'm getting queasy and its mine after the next and break.

Don't ride that emotional roller coaster. It isn't your ride!
You have already set your ride. You know whats to happen. You know what you are here for. You know how strong your soul is. You know how confident it is. It knows. it knows. IT KNOOOOOWWWSSSS. AND WHAT YOU DO. I WILL .I WILL. I WILL... AND I WILL COMPLETE. I WILL COMPLETE . I WILL COMPLETE. !!!!

ON WE GO. THE ROBE GOES ON. its a tunnel. and at the end, my destination...the ring. the decider. And it wasn't the judges doing the deciding. it was my true self. My one purpose here is to live with my true self - for when i connect with that do i connect with that channel of infinite capacity, of infinite energy, that no matter the real world result, i keyed in and left it all in that ring! I DO MY BEST. AND YOU DO YOURS. That is all i can really ask on any one. my opponent, my judges, my coaches and my fellow man to act with an open and sincere heart with nothing in reserve, or fixation.

The crowd is timid, but they are easily swayed. and easily changing. just like your emotions it seems. so they are irrelevant to you. to what you do. your soul is the only measure here. no compromise. only the best. LISTEN.

Round 1 and getting over the surreal fact that I'm in the ring again with someone opposing me throwing some hard blows, i fight back. My body begins to feel it all to but I'm not here to listen to that. So i get busy, i work and just as soon as a thought enters my mind i act, and with every blow it is displaced with movement. Just as in life.

Round 2 comes up and here i chance it. I gave room. i was not first. i allowed the opponent to be, and gave him his room. and he landed. and as soon as i stopped listening something else started getting my attention. IT GOT ME SOOOO MAAAD!!!! Upset, fraught with pain, fraught with despair, with fear, with angst, with dismay. "i should just quit now." "round 2, can we make it stop now?" "why is this happening" "why am i here" "can i look over to my corner, let them know" "is it my place" "I'm letting it happen" "how much more left"....i was mad watching those thoughts cross me.

And i made it through the second round with some help and a little patience.

The assistant coach tells me, this is my last round "this is YOUR Round", "you GOT this", "BE FIRST" "ALL YOU GOT, RIGHT HERE, RIGHT NOW!!!" "100%"

Now isn't that what I've been trying to tell myself all along!
My soul is always first
My soul knows - its GOT it
Do my best - 100%
my purpose - my round - MINE

AND SO I MADE IT. It WAS THE QUICKEST ROUND. I kept punching. If he struck, it didn't matter whether he kicked, punched, struck kneed. i struck. and i struck. and i struck. and it didn't matter what i threw. i threw i threw i threw. my heart was not letting down. it was not giving in on me. I WAS THEEEEERRRREEEE
I HAD KEYED!!! THIS WAS IT. DON'T STOP. THIS IS IT!!!! DON'T STOP KEEP GOING. THIS IS IT THIS IS IT THIS IS IT
KEEP GOING. WHEN DIDN'T MATTER WE WERE IN IT NOW. IN IT FOR IT TO BE IT. THIS WAS KEYING IN. I WAS THERE. WHERE I WAS LAST NIGHT. I GOT THERE. DING DING DING. ROUND OVER.

In my mind i was awaiting 4. 5. 6. in these rules there were three.

the assistant coach said you dominated third round, you were a different person out there, that was ALL Heart. He didn't want nothing to do with you....My coach said 'you did good...you did real good."

The other fighters saw it too. they saw heart. "Yo bro, i seen you move in the warm ups, i said this guy had vicious kicks - i made sure i was out there to see it - great fight bro"and the others along with the judges
"great fight bro"
"great fight"
"you did great"
"it was that third round"..."third round made the difference"...
And so it wasn't in their words but their tone and how they said what they said. EVEN THE AUDIENCE. i KNOW they saw something. they saw IT
They saw HEART. They saw ENERGY!. THEY SAW MY SOUL COME OUT WITH ME ON THAT THIRD ROUND. AND NON SPARINGLY SO. THEY ALL FELT IT. AND FOR THAT I AM GRATEFUL
FOR THAT I AM HAPPY
FOR THAT I AM HERE
FOR THAT MY GUIDANCE
FOR THAT WHAT I WANTED TO SEE OF MYSELF AND WHAT I WANTED OTHERS TO SEE OF ME.
THIS IS WHAT I CAME TO DO.

AND WHAT I PRAY IN GROWTH. IS THAT ITS NOT THERE ON THE THIRD. BUT THE SECOND. AND THE FIRST. AND BEFORE AND AFTER. THAT I LIVE TRUE AND SINCERE WITH MY SOUL AND TRUE SELF IN ALL I DO AND EVERYTHING I DO WITH OTHERS.

THIS IS WHAT I WANTED TO SHARE WITH YOU. AND I HOPE IF YOU DIDN' SEE IT HERE. YOU SEE IT IN YOURSELF READING THIS. OR IN YOURSELF BEFORE AND AFTER. BRING IT HERE BRING IT NOW. BE THERE.
BE THERE.

 

Now for my take on this journey that is LIFE...

 

"Life isn't a destination-its a journey. It's also fragile and unpredictable, so handle with care!"

 

 

 

Everything that was written in the above post resonated me to the core. As a fellow warrior in the martial arts world and life I've had some similar struggles and trials in my life. Being a woman in two very male dominated worlds has never been easy. In the culinary world you're always trying to prove that you have what it takes and that your desire and drive along with your skills are enough to get you ahead. You HAVE to develop a thick skin and learn to take the criticism. I've heard "You'll never be good enough", "You should be working the makeup counter at Dillard's" more times than I'd like. But you know what that does? It pisses me off so much that it makes me want everything more! I've been blessed in my culinary career to have some amazing successes but with that came a lot of failures and more times than I'd like to count of being knocked down but getting right back up again! Kind of like that Aaliyah (may she RIP) song that goes, "Dust yourself off and try again, you can dust it off and try again!" But if it weren't for those so-called "haters" or the ones who pushed me to my limits I wouldn't be the strong, no nonsense chef that I am today.

 

 

 

I've had similar experiences in the martial arts world as well. I have a very rare, not your average type of training story. I started when I was 6 and I was terrible. Having my Dad as my instructor was so difficult. Separating the difference between Dad and instructor/Sensei was something that haunted me for years. When I was corrected or told to do something I ALWAYS got emotional because I thought it was my Dad yelling at me or criticizing me. Alligator tears formed in my eyes almost every night for a good 2 or 3 years until one day the light bulb went *DING DING*!!! For some reason something clicked and I finally figured IT out! Not sure if it was divine martial arts intervention, but the martial gods were definitely looking out for me that day. I have been trained by the best, taught by the best, and beat up by the best. My Dad was harder on me than he was on anyone else. Now was that because I'm the baby of the family? MOST LIKELY! Was that because I am his daughter and he wanted me to be the best that I can be? ABSOLUTELY! Was it because I was to be the 1st black belt out of Yume Dojo? FOR SURE! If he wouldn't have pushed me so hard I don't think I would have had the same experiences in the dojo and on the mat and in life in general.

 

 

 

It has taken me awhile to wrap my head around what I want out of life, who I want to become, how I want to approach the journey and the path to self discovery. I am slowly starting to unravel the things that I need to do and the people that I need to associate myself with to get there. Obviously this has been a tough road to travel and I feel like there's constant road blocks and obstacles in my way, but instead of going around them and evading them like I might have done in the past, I just push right through them. Every day I'm slowly figuring out the Cliff Notes on life, and I'm taking it one day at a time.

 

 

 

I know for a fact that within the last year or two I've slowly starting becoming the woman that I want to become. The path to this self-discovery is not an overnight process and I'm not going to magically wake up one day and BOOM, instantaneously be the woman that I want to be, but I'm slowly chipping away at it. I'm enjoying the process and I'm learning something and discovering something about myself every single day, whether it's something I'm embracing about myself or something that I want to change.

 

 

 

It's imperative that I keep the negativity at bay, that I don't let the "negators" in my life and only surround myself with people that I know are in this for the long haul with me. It's a waste of my time to associate myself with people who bring me down. With that said this is a solo journey to try to achieve the best for ME! It has taken me sooooooooooooooooooo long to figure out that 90% of the time it is about everyone else, but a good 10% is left for me. I need to focus on the journey, not the destination and I'm happy to accept people into my life that embrace my approach and want to be beside me on the long, uphill battle to the top.

 

 

 

I believe my purpose in life has yet to be fulfilled. All I can hope for is that people in life see what I've set out to do: And that is to share my love, passion, and devotion to just LIFE! I can only hope that people feel my love and devotion to not only them but to LIFE! I want to embrace everyone and show them the love and passion I have so they can go on and share it with the world! So the journey is still a little rocky and wrought with trials and tribulations, but the more I keep walking uphill, the more clear it becomes. It's like walking through a fog or seeing a mirage, you know it's there but you just haven't reached it yet.

 

 

 

I just want to thank everyone for being on this journey with me and I'm so humbled and grateful to have such amazing people to be a part of the trek with me! I'm incredibly blessed to have had someone share such heartfelt, soulful experiences with me and been given the opportunity to share in his journey as well. To me that's what life is all about: sharing in the journey together. For that I will be forever grateful and forever evolving to become the person that I want to become!!!