panspotsandfriends

I am so excited for all the great things this year will bring.  I had a late day at the office so I needed to make something tasty and quick but I remembered I had nothing in my refrigerator since I was traveling during the holidays.  I went to my local Von’s (I love their produce) and picked up some items.  During my shopping evolution, I came across cute little potatoes and green beans so I decided that would be dinner but still needed a protein therefore I decided to pick up a roasted chicken.

What did I do with those potatoes and green beans? I made some Coriander Roasted Potatoes and Turkey Bacon Green Beans.  It was quick, easy, and delicious..

1 Bag of Little Potatoes (www.littlepotatoes.com)

1 Tbsp of Coriander

1/2 Cube of Chicken Bouillon (crushed)

1/2 Tbsp of Sea Salt

1/2 Tbsp of Black Pepper

1/8 C of Lucca Olive Oil

Preheat the oven to 375.

In a small bowl mix the olive oil, coriander, sea salt, black pepper, and the crushed chicken bouillon. Set it aside. Rinse the potatoes, cut them in half and place the potatoes in a foil wrapped cookie sheet. Re-stir the mixture and pour over the potatoes. Toss the potatoes around to ensure they are all coated with mixture and place in the oven.  Cook the potatoes for 20 minutes then remove from the oven and serve.

As for the green beans..

2 Slices of Turkey Bacon

1/2 Bag of Green Beans

1 Shallot (diced)

1/8 C of Chicken Broth

1 Tbsp of Margarine

Salt and Pepper to taste

 Place a pan on the stove and heat it using medium heat for five minutes.

Wash the green beans and cut both ends of the vegetable.  Cut the green bean in half and place in a bowl.  After the five minutes, toss in the margarine, the shallots, and the turkey bacon together for four minutes then throw in the green beans.  With a spoon mix everything around and start pouring the chicken broth in little by little to soften the green beans. Cook the green beans for six minutes then remove from the heat and serve.

It was a great dinner Chicken dinner so go ahead and use some help sometimes, trust me we all need it from time to time.

Dinner is served!

Yummy

Over the holiday season I took a trip to Solvang, a small town in the California Wine Country and it was beautiful.  It was a quaint, Danish town in the middle of the Santa Ynez Valley in Santa Barbara County. During my trip, I drove up to Los Olivos and walked into a wine tasting bar that also offered olive oil and vinegar tasting.  I tried some interesting olive oils but I fell in love with one little gem called Lucca; a medium body olive oil made from Italian olives produced in the valley by Olive Hill Farm.  Its rich flavor is great for dipping, dressings, and cooking.  If you want to find out some more information on this and other delicious products visit www.olivehillfarm.com and try something different.

Throughout all my travels, I like to bring home an ingredient for my kitchen to expand my palate even if it’s unfamiliar.  I find this to be a great way to spark my creativity and be more adventurous in the kitchen.  Be bold and dare to experiment! So the next time you travel, pick something up to spice up your plate!

It is amazing how sometimes brainstorming with like-minded friends can re-energize you and provide such clarity. For those of you following this blog, I am the founder and CEO of PansPotsandFriends, a company which understands the value of time.  We live in a fast-paced world and it seems to only get faster.  We  constantly adjust our lives around this reality.  This situation creates a new common slogan among all of us -”I don’t have time” or “ When I have time I will get X done.”  But priorities and life’s curve balls keep piling on, making those slogans even more powerful. 

I can certainly relate to those slogans and my mission is to make your life easier by helping you having one less “to-do” on your list everyday.  PansPotsandFriends will be providing healthy & delicious meals in the local San Diego area. Unlike other food delivery services, PansPotsandFriends will offer a variety of delivery hours to accommodate to the working professional’s busy schedule.  We will offer three different types of menus which will change monthly to accommodate the Foodie’s palate, the Weight Watcher, and the Workout Buff.  I truly believe the way to one’s heart is through the palate.  But to make your heart smile, the food must be memorable so stay tuned for the launch of PansPotsandFriends in January 2013!

No business would be successful without a team of advisors!  I am fortunate to work with an amazing and inspiring business coach, Allison Maslan (www.myblastoff.com) who can light a fire in the entrepreneur in us all.  The rest of my team of advisors consist of my Pinnacle Group, family, and friends-I am truly blessed!

Secondly, I am working with an amazing graphic designer, Kyoko Tanaka, founder of Tanaka Graphics www.tanakagraphics.com who has a great process to understand the vision of her customers.  Kyoko’s approach to graphic design is really a process of helping you find your true passion for your business.  I couldn’t ask for anything more in a collaborator.  It is important to find people who can give you one-on-one attention to really understand and hear your needs.

PansPotsandFriends will continue to keep you updated on the progression of the business as well as keep posting delicious, creative recipes and foodie travel advisories.  Thanks for reading and supporting!

Having a dinner party and want to impress your guests? Well I got a fun and quick refreshing desert that will have your guests thinking they are in a tropical paradise. This delicious recipe for four to six guests refreshes the palette and shows off the culinary artists in you! 

12 oz Cantaloupe (Cut into cubes, with no seeds)

1 Orange (Juiced)

1 Lemon (Juiced)

12 fl oz of Sparkling Water

1 teaspoon of orange zest

1 teaspoon of lemon zest

Pinch of Cornstarch (in a small container)

2 Tablespoons of Sugar or 2 Tablespoons of Grand Marnier liquor

1 bowl of fresh fruits:

• Red Seedless Grapes (sliced)
• Honey Dew ( scooped out by a melon baller or cubed)
• Pineapple (cut into chunks)
• Orange or Tangerine Slices

 Before juicing the orange and lemon, rinse both items then use a zester to obtain the necessary amounts listed above and set aside. Place the orange on a cutting board, cut it in half and begin squeezing the orange over a container to collect its juice. Follow the same procedures for the lemon but don’t mix the juices together. Once both fruits are juiced separately, remove any visual seeds and set aside.

Place a pot on the stove and turn it on to med-low heat.

Using a blender, puree the melon and the orange juice together. After you obtain a puree consistency, remove it from the blender and place in the refrigerator. Let’s refer to this as concoction 1.

In the pot that has been warming up on the stove, mix the sparkling water, lemon juice, and zests for 3 minutes.  Remove one tablespoon of the warm liquid and mix it with the cornstarch. This will create what is called a cornstarch slurry. Add the cornstarch slurry to the pot mixture, stir continuously and bring to a boil. You will notice the mixture will begin to thicken and then you can remove it from the stove and place it in a container to be chilled in the refrigerator. Let’s refer to this as concoction 2.

When you are ready to serve, mix concoction 1 and 2 together. Begin adding the sugar or the liquor  in increments to make sure you don’t over sweet the soup and it is sweeten to your taste. Don’t worry if you don’t use all the sugar or the liquor.

Serve in chilled martini glasses or bowls then add some fruit as the topping to the soup-Voila!

Try this out and let me know what your guests think!

Have you ever seen a recipe and wish you could Instant Message the recipe owner/writer to ask them a question?  or have you ever looked up the terminology of something and it still doesn’t make sense?  Well, here at PansPotsandFriends we invite you to post either a food related question or inquire on recipe ideas.  Within 24 hours of your post, you will receive a response to your question so give us a try and explore your food curiosity- you may surprise yourself.

Stay tuned for Eggplant Pasta…

Ciao!

Right after the Thanksgiving holiday I was sent to New Orleans, Louisiana for work purposes.  This wasn’t the first time I had been to the “WhoDat” Nation, but it was my first visit since the after-math of hurricane Katrina.  I must say although there are still visible traces of the hurricane damage, the residents of New Orleans remain in high spirits and that southern hospitality hasn’t changed one bit!!

During this trip I had the opportunity to stay at a beautiful hotel in the French Quarter-The Omni Hotel. It was divine but one little problem, I didn’t have a microwave and no refrigerator just a mini bar, therefore, my usual travel tips weren’t applicable. I took this opportunity to indulge in some great Cajun-Creole cuisine and I want to share this experience with you!

The first restaurant I want to share with you is a local/visitor favorite: DEANIE’S SEAFOOD

841 Iberville Street New Orleans, LA

It was recommended by the hotel doorman, Rico and it was absolutely delicious! When you first walk-in, you may be astounded by the size and the diner look but don’t let this fool you.  As a pre-dinner compliment, they serve boiled red roasted potatoes but with a kick, my guess is either some Zatarain or good old Tony Chachere’s seasoning and of course butter.  As my friend and I looked around, our mouth just watered to see all the different platters being served and finally dove right in!  I ordered the Crab Quartet and the Stuffed Flounder as my doggy bag; within 20 minutes of ordering the restaurant was packed! Feast your eye on seafood heaven: Crab Au Gratin, Fried Softshell Crab, Fried Crab Claws, Stuffed Crab, and French Fries.

Crab Quartet

 The food was exceptional but the service was impeccable! Check out the doggy bag, Stuffed Flounder:

I truly believe some people have a niche for cooking, some for baking and some can do both effortlessly. As for me, I am a decent baker but haven’t made fresh breads or deserts in a long time.  So, I have vowed to embark on this journey once again and bring you all with me!

For those of you who don’t know me, I have a full-time job that at times requires me to work 12 -14 hour days. This past Thursday and Friday was one of those days for me, however, I had made a commitment to my public speaking club to bring in some cupcakes for our meeting.  I was running out of time and had no choice but to go to the store to get the cupcake mix.  

I usually don’t like box cupcakes because they are so rich and high in calories but have you ever read the side of the box? I was surprised but it gives you some tips for substitute ingredients which make the cupcake low-calorie and cholesterol free!

Allow me to share with you what I learned:

1. Substituting water for low-fat milk makes the cupcakes moist.

2. Using egg whites instead of the whole egg not only lowers the cholesterol of the product but it also adds a nice fluffiness and bounce to the cupcake.

3. Substitute oil for unsweetened applesauce!

4. Use baking cups to line the muffin pan instead of grease or cooking spray to get the ultimate low-calorie cupcake and aids when it comes time to clean.

5. Once you take the cupcakes out of the oven, let them rest for 10 minutes then cover them with aluminum foil until you are ready to transport or eat them.  

My club absolutely loved the cupcakes and they couldn’t believe that different ingredients were used and still tasted delicious!

Try these suggestions and let me know if you taste and see the difference. Until next time..

Ciao!

Copyright © 2011 by PansPotsandFriends. All rights reserved.

I just made this for some friends and it was a hit! Besides, it gives you at least one serving of fresh vegetables. This recipe makes for 4 servings.

1 Package of Boneless Pork Shoulder

1/4 Cup of Sweet Seasoning Cooking Sake (Japanese Ingredient)

2 Tbsp of Plum Vinegar (Japanese Ingredient)

2 Tbsp of Ponzu (Citrus Seasoned Soy Sauce)

1 Tbsp of Basil Herb Blend or Freshly Chopped Basil

Pinch of Salt

1/2 Tsp of Black Pepper

Ingredients for the marinade

Remove the pork from the package and rinse using a strainer.  Place the pork in a bowl.  Combine all the ingredients and marinate for 15 minutes to 30 minutes.

Fifteen minutes before you are about to cook the pork preheat the oven to 350 degrees.

When you are ready to cook, heat the olive oil in a saute pan at medium heat (utilize a pan that can be placed in the oven) place the pork on the pan and brown each side for about 4 minutes. Remove the pan from the stove and place it in oven uncovered for 30 minutes. 

While the pork is cooking…

Veggie Saute

1/4 Cup of Chicken Broth

1 Head of Broccoli (chopped with the stem removed)                                    

1 Tbsp of Garlic (freshly chopped)

1/2 Green Bell Pepper (thinly sliced)                                                                                         

Veggie Saute!

2 Cups of Baby Carrots (sliced vertically in half)

1/2 Package of White Mushrooms (wiped off first, then sliced)

1 Tbsp of Olive Oil

1/2 Tbsp of Margarine

Pinch of Salt

Pinch of Black Pepper

Heat the olive oil in a saute pan at medium heat and place the mushrooms to cook for 4 minutes, then add the garlic and bell peppers and cook for an additional 2 minutes.  Add in the rest of the vegetables and the margarine and begin to mix around with a spoon for 4 minutes and then add the chicken stock, salt and pepper. Cover the saute and let the veggies cook for 6 minutes but remember to occasionally stir the saute. (I recommend stirring no more than 2 times)  Turn the heat off but keep the saute pan on the stove until ready to serve.

Once your timer buzzes at 30 minutes, remove the saute pan from the oven but let the pork rest in the pan for 5 minutes and then place the meat on a cutting board.  Slice the pork and place it in a container with the juices from the saute pan and cover until ready to serve.

I hope you enjoy this as much as my friends and I did!

Remember a full belly means a happy heart…until next time!

Copyright © 2011 by PansPotsandFriends. All rights reserved.

A quick, healthy, delicious meal: 4 servings (2 carnitas per person)

1 Package of Boneless Chicken Thighs 

1 Tbsp of Coriander powder

1 Bay Leave

1/4 Cup of Goya Mojo

1/4 Cup of Orange Juice

2 Tbsp of Lemon Juice

1 Tbsp of Olive Oil

1 Package of Corn Tortillas

Guacamole (recipe to follow)

Remove the chicken from the package and rinse using a strainer.  Cut slits on the chicken thigh and place the chicken in a bowl.  Combine all the ingredients (minus the tortillas) and marinate for 30mins to 1hr.

Fifteen minutes before you are about to cook the chicken thighs preheat the oven to 350 degrees.

When you are ready to cook, heat the olive oil in a saute pan, (don’t let the oil get to its smoking point; medium heat will work) place the chicken thighs on the pan and brown each side for about 6 mins. Turn the heat off and place a cover over the pan to allow the remaining heat to finish cooking the chicken and preventing the chicken from drying out.  Place the tortillas in a baking sheet in the oven for 2 minutes then remove.

Remove the chicken from the saute pan after 2 mins and place on a cutting board.  Slice the chicken thighs and put them in a container with the juices from the saute pan and cover until ready to assemble.

Guacamole

1 Small Avocado

1 Small Yellow Onion (Chopped Finely)

2 Tbsp of Lemon Juice

1 Tomato

Using a small pairing knife, take the avocado and slice it vertically (long way) in a full circle. Using your fingers split it in half and remove the seed. With the skin still on, slice the avocado vertically and horizontally creating cube-like shapes and scoop them out with a spoon into a bowl. Add the onions and the lemon juice to the bowl and mix to a pasty mixture.  After achieving the pasty consistency, add the tomato. Don’t add the tomato while mixing as it will take away from its texture. 

Assemble the tortilla with chicken and guacamole..Enjoy!

*Try adding other ingredients such as lettuce, raw onion, cilantro!

I can’t wait to hear from you… Leave a comment on my blog and tell me how much you loved this recipe!

Ciao

Copyright © 2011 by PansPotsandFriends. All rights reserved.