INFLUENCERS!! They Got me!!!

Now that I’m home more, and figuring out my next move in my new chapter in life. I found myself gravitating to watching YouTube a lot more. Now, a few years back, I’ve always watched YouTube to listen to my music. Then, I would watch YouTube for certain cooking videos, which I would compare with the enhancement of my own recipes! Now! I’m obsessed with these influencers! Who knew there was a market for unknowns to openly share every, single “waking” moment thing that they do in a day of there lives!

Okay! So like my apartment is in shambles now with packages all over. I’m literally ordering from Amazon every other day, for that one item now that I gotta have, because I’m a fan of particular influencers. And, now I’ve shocked myself. I’ve always felt myself to be unique, definitely not a follower. I’ve always tutted my own horn. I’m to old for millennial bullshit! Yet, my Amazon prime keeps going “cha ching!”

Maybe, there are a couple good things that I can account for that’s on the positive, instead of thinking Im spending wastefully. Definitely, gotten some DIY projects out the way, that has literally been in the works of getting it done years ago. However, I’ve been feeling a sense of euphoria. “Like, wow it’s complete!” The influencers have actually been an encouragement.

Gotta have my matcha in the morning now. Actually, I’ve been drinking matcha tea for years! It’s the millennials that are catching up! However, I found that I’ve forgotten how much I use love matcha at one time, but these last couple years with the pandemic, and me putting in more hours at work to plan for my early retirement. I’ll admit the influencers have put me in a state of loving me again. Doing things that I had long forgot about. Because life had become hectic, and when life does become a bit busy, we just push on, and neglect ourselves.

So anyhoo, yes! I’ve been spoiling myself. Really? Who needs glass straws, high tech ice trays, overpriced skincare and haircare products, glassware, vases, silk pajamas and plants, and all the little gadgets that assist me with my everyday, deserved needs……Well, me. Oh! And, let’s not forget the matcha! 😎

EarPods Amazon $39.99 white. Compatible with iPhone and galaxy users!

Glass straws from Amazon $7.99 case of 4! And, yes I needed them.

A Day in Brooklyn

Pan seared Swordfish, with a delicious sweet summer salad

Ahhh Summer. Summer reminds me of new beginnings. Because, it seems like when the warm weather sets in, people want to renew themselves (at least I do). I begin to care now about what I want to put in my body, and what t do with my body. I want to walk a little more, and eat fresh!

Well, I was walking by the farmers market (honestly, can’t get any fresher than that). So, I was eyeballing the fresh fish. Unfortunately, it was almost the end of the day, and the guy was like: “we only have cod fish and swordfish”. I giggled, and told him “I Never made any of those.” However, I’m willing to give the swordfish a try.

After I asked his advice on how to make the swordfish fish because, I’m thinking 17th century England where, am I gonna have to challenge this swordfish to a duel 🤺 to cook it! But, he said swordfish is one of the easiest fish to cook. He advise sautéing it with butter, olive oil, and garlic. So, I’m like “I can do that!” And, his advice to took, glad I did, because it was easy and flavorful. The swordfish fish just absorbed the flavors I seasoned it with.

Ingredients for Swordfish

Swordfish 16 ounce

Lemon

Red pepper flakes

Sazon compete seasoning

Fresh Garlic or garlic powder

2 ounces of Butter

2 ounces of olive oil

Salt and pepper as desired

How to make

Season fish with lemon, garlic, red pepper flakes, salt and pepper.

Pour olive oil and butter in pan, and let pan get hot. (Not crazy smoking). Cook fish about 4 minutes on each side. Maybe a little longer, or a little less, depending on weight of the swordfish.

Ingredients for Summer Salad

1/2 Red onion

1/2 a bunch of Cilantro

1 Cucumber

3 Radishes

Half a can of pineapples

Vinaigrette

1/4 apple cider vinegar

1/4 olive oil

Salt/pepper

How to make

Some of the vegetables will be small to medium diced. Cut onion in half, then peel the skin back, so you’ll have several layer. Slice the onion in thin strips.

Cucumbers cut in half, scoop out seeds, and cut out as much flesh, but leave a little so the cucumber can then be sliced and cut in cubes.

Cilantro should be leafy, just cut the stems.

Radishes should be cut thin.

Mixed vegetables in a bowl.

For vinaigrette, whisk all ingredients in a measuring cup apple cider vinegar, olive oil, salt and pepper.

Mix with salad

I needed to add something to this salad to pump up the taste. I wanted something more than just a garden salad. I wanted it to represent summer. So, I added some sweet pineapples. And, yes I used canned pineapples because, I needed the sweet juice that a fresh pineapple wouldn’t give me for this recipe.

I added a little butter to the pan drippings, however, white wine can be used as well. Turn heat on low, and once it’s saucy spoon a little over the fish, for extra flavor.

This is a guilt free delicious dish! I certainly enjoyed it. If you make it, please let me know how it turned out. Just leave a comment.

Till next time!

Follow me on IG franb1965, and check out more recipes and my travels.

Healthy and delicious hamburgers for summer

Now I know most people would love a nice juicy beefy hamburger at a barbecue. Or, at any summer gathering, people would just expect anything grilled with all the “fixins.” Well, I thought of a healthy version of a delicious hamburger, and you won’t be missing any flavor with this version.

Turkey! I know, I know, you’re probably thinking “how can I sink my teeth into a turkey burger.” Well, adding certain flavors to the ground turkey will make such a difference. This burger will make your mouth water.

Ingredients

1 lb Ground turkey

Onions or scallions

Dried thyme

Dried rosemary

2 eggs

Light ranch dressing or light Mayo

Part skim mozzarella cheese

Flat leaf raw spinach

Thomas English muffins

Salt/pepper to taste

Pickles

Canola oil

How to make

Put the ground turkey in a bowl, add your seasonings: chop onions or scallions, (medium cut) thyme, rosemary,’salt and pepper. Add the eggs and combine/mix throughly.

This recipe yields about 4 hamburgers, so evenly separate you ground turkey into thick hamburger patties.

Heat up your grill pan with canola oil.

Brown both sides about two to three minutes, place cheese on top of hamburgers, then put in oven for 6 to 8 minutes to finish cooking through.

Toast the English muffins in a toaster.

Prepare your hamburgers like so: English muffin, turkey burger, raw spinach, pickles, ranch dressing.

You can substitute or add tomatoes or an egg to this recipe, but keep it healthy.

LIFE: Live it, Love it, Embrace it!

It’s been awhile since my last blog. Unfortunately, I had a close death in my family. I’m actually still going through the “Emotions” of my niece’s death. She was a beautiful young woman who didn’t realize she had the world at her feet. Although I was 9 years older than her. She was my partner in crime, my ride or die, my protector, my advisor, but most importantly, she was my friend.

Basically, what I’d like to express in this article is, life is meant to be lived. I’ve recently had the honor, blessing, luck what ever you want to call it, of retiring early. At first it was actually a little difficult to fill up my days, and wondering if it was the right decision. Hummmm, we’ll, working 40 years, and doing double tasks during a few of those years, with decisions of going back to school several times. Yes! My body has taken a beating, I’m punching the time clock for the last time.

Having all this time on my hands, actually made me feel uninspired. I mean really, there’s so much Netflix you can watch! That’s just me. I’ve been wanting to plan a trip for myself, and do something adventurous, something I’ve never done before. Then, my niece’s death. I’m so dealing with the pain of my loss of her. But, I know she wouldn’t want me to be down, especially on her account. I’d know she’d feel that way.

As time passes for me, and I’m probably overthinking things, but I think life is just a bunch of decisions we make. We can decide to be uninspired, and waste away. Or, we can choose inspiration, and live to embrace an experience in life that will challenge you. Because, quite frankly it really makes me feel better to know or learn more of the person I am. I’ve always felt that when I would “go for it,” “go for the challenge!” (start my own business, which I’ve done, travel far away countries, which I have done, or go back to school, which I have done). Not being scared to do something that will build confidence. Well, it taught me to make better decisions for myself, because, life is just too short not to push yourself to a next level. I realize that I’m stronger than I think I am.

Although we go though life with struggles, I’m understanding that if I wait for a struggle to pass, time may not be on my side. And, then I would of missed out on a one in a lifetime experience, waiting for struggles to pass, emotions to pass, or even depression to pass.

I promised myself I was going to take better care of me when I retire. So I’ve started to introduce a little exercise in my life. Gonna write that cookbook I was supposed to start 6 months ago. And, I’ve “decided” to also do a healthy cookbook as well. I’d also like to book a trip to Thailand, what an adventure that would be.

Make life now!

My niece Veronica and I. Thanksgiving 2013. In loving memory.

Six Ingredient Dish Series!#1 Pasta Salad

I’m starting a six ingredient series of light, (and, maybe heavy depending on my mood) dishes. Because, I’m wanting to eat more healthy this first dish is packed with vegetables! But, I’m definitely interested in flavor, and this dish has all that!

Seriously! This dish is simple and full of flavor! If you know how to boil water, you got this one in the bag. This dish is great for a small ladies group gathering or a luncheon.

What I love about this dish is you can substitute so many ingredients, however six is the limit, because you don’t want to lose the integrity of the flavor profile.

Ingredients

Penne

Olives

Cucumbers

Shrimps (pre made)

Roster red peppers (pre made in a jar)

Dill

Condiments

Salt/pepper/olive oil

How to make

Cut up vegetables medium dice

Slice olives in half

Cook pasta to package instructions

Just cut up leafy part of dill

Literally! Toss everything together. Add olive oil, and salt and pepper to taste.

Like I said before, this dish can be substituted with all kinds of veggies and homemade dressings.

Eat and enjoy!

Eating more healthy for Spring

Salmon with a green salad

Yes! It’s that time of year to start eating healthy. Have you noticed the weather is becoming bright, and sunny. To me that represents newness. We’ve couched potato our way through winter, now the challenge has begun to start eating clean!

Ingredients

Salmon

Mixed greens

Scallions

Avocado

Chives

Cucumbers

Alfalfa sprouts

And, your imagination!

Country fried smothered pork chops!

Happy New Year everyone. I know it’s been a while since my last post. However, it’s never too late to share some good recipes. Well, it looks like the pandemic has picked up again. Don’t mean to be sarcastic, life is still so different as we knew it. Yet, we are still dealing with the unknown of how our world is turning.

When I hear that the country is “lightly” locking down. I think of “ok, quarantine time again.” At least I’m not having an anxiety attack when I continue to hear the word “pandemic” or, “numbers are up.” I actually think of being home and cooking some good food! Hey! We have to still make the best of what’s going on in the world. Cooking is my staying calm and collected in a situation I have no control over.

Although, I would rather be traveling, and experiencing tasting dishes from other Countries. I will do my best to bring you recipes that have a meaning to my culture and other cultures. Especially, cultures that are right here in my own country.

Although this dish “country fried southern pork chops” would probably be considered a “southern dish”, and that it is! However, the “sauce is French. My take on that situation is that after the Louisiana trade, Louisiana, especially New Orleans still kept their French ways of cooking. The sauce is called etouffee. Basically, a roux (rue). This sauce is one of the first things you’ll make in culinary school. I always knew I’d make it again. It’s so hearty and delicious!

Although my “country fried smothered pork chops” is an American dish. It was derived from France. I like that! The idea of cultures, especially food recipes that can stay alive and reach delicious possibilities of so many families. It’s such an infinite process of our world.

Ingredients

4 bone-in half inch pork chops

Flour for dredging

Seasonings – adobo, garlic powder, sazon, salt & pepper.

1/2 cup Oil for frying

Roux ingredients

2/3 cup flour

3 tablespoons butter

5 or 6 cups water or chicken stock

I whole white onion

Salt and pepper to taste

Pork chops drippings

How to make

Season the pork chops with all the dry ingredients. add oil to frying pan, let get hot, dredge pork chops in flour and fry 5 minutes on each side. Place in I’ve for 10 to 15 minutes.

Set pork chops aside and use pork drippings to make your roux.

Add the flour to drippings and whisk add butter and onions (cook onions through). Cook down for few minutes then add the water or stock, and cook for few more minutes. Note: more stock may have to be added as the roux should have a thick, yet loose consistency.

Add salt,!pepper and garlic powder to taste.

Add pork chops to roux or plate it by pouring over chops in a platter. Enjoy!

Bean thread/Pad Thai

This dish takes me back almost 30 years. I remember when I was working as a secretary in downtown Brooklyn. Every pay day, a coworker and I use to splurge for lunch, and we’d go to this Taiwan restaurant. I’d order this noodle dish, every week. However, it took me a while to work my way to trying a different culture of food. I was use to Chinese food that was usually the whole in the wall restaurant, where my idea of an Asian dish was chicken wings and pork fried rice. But, it’s not the Resturant’s fault that they have to adapt to what the neighborhood whats the most. However, my horizons were limited.

I forgot the name of the Taiwanian restaurant. But, I believe it plays an important role in my culinary enthusiasms. Because, each week I went there, it pushed me to order something that I felt would be more flavorful than the dish I had last week.

Enter pad Thai and bean thread noodles. Oh yes! And, the freshness of vegetables like scallion and cucumber. Never knew that vegetables can actually add exotic flavors to a dish.

I made this dish to purposely bring my taste buds back to something for me that really just taste good!

Ingredients

Bean thread noodles (2 bundles)

Shrimp 2 cups

Cucumbers 1 cup

Scallions 1 cup

Cabbage (salad bag for convenience) 1 cup

Carrots 1/2 cup

Cilantro 1 cup

Fish sauce 4 tablespoons

Sesame oil 4 tablespoons

Soy sauce

Salt and pepper

How to make

This dish is actually very easy to make. Frying chicken is more complicated.

Prepare the noodle as the instructions on the packet. Use 2 average bundles.

Cut up your vegetables, medium dice, also for convenience, get the salad pre made, so much easier then cutting up a whole cabbage. Also, for convenience, get precooked shrimp.

If you have a wok, perfect! If you don’t no problem. Regular pan will do fine. Add your 4 table spoons fish sauce, and, 4 tablespoons sesame oil. Let heat up a little, then throw your shrimps, veggies, then noodles. Splash soy sauce as needed, make sure noodles are covered completely with soy sauce.

Use tongs or flat flipping pancake turner. Add little salt and pepper. Make sure all ingredients are incorporated.

This dish is also healthy. Anything with this much veggies is no question. Enjoy!

Duck Confit! My Culinary School Daze

Duck Confit served with white rice, spinach, mushrooms, and my homemade ginger sauce.

Don’t get me wrong, but there were some days in culinary school when I had some Bad days. And, some days were like Heaven’s gate opened up for delicious recipes that went great!

Duck Confit pronounced (Con-fee) is poultry I never cooked, before culinary school. I’ve had duck before, when I use to work near Chinatown! I remember having it with plain white rice, and a delicious ginger sauce that came with it on the side.

However, in culinary school, I learned so much about duck, because it’s considered a French dish. And, most culinary schools are somewhat organized in the way the French prepares its students for professional kitchens.

With that said, I wanted to be brave enough to cook duck on my own. In school there’s a head chef looking over you, so it’s a controlled environment. Duck Confit is just duck rendered/cooked in its own fat! However, the fat from the duck is saved. Because, it is so delicious, and savory that if you don’t use it to cook with other foods, like sautéing vegetables, or baking potatoes. It would be considered a great travesty, and shock against the culinary world.

Ingredients

4 Duck Breast

Salt

Pepper

How to make

Clean, then salt pepper the duck on both sides. Place duck on skin side first, pan does not have to be hot. Please do not add any oil to pan.

Cook on both sides for 4 minutes each, at least skin side until golden brown and little crispy. Pre heat oven to 350 degrees. Continue to cook in oven for 8-10 minutes.

Let rest, then slice, the color should be a nice beautiful pink.

Serve with so white rice and sautéed mushrooms and spinach. Any vegetable will do.

I love the ginger and scallion sauce! It is the most flavorful, and delicious. It’s so perfect for the duck dish.

Ingredients

Ginger

Scallions

1 cup vegetable oil

2 tbl Salt

How to make

Cut vegetables small dice. One cup of ginger and one cup of scallions. Add salt and mix with vegetables.

Boil oil until it’s literally smoking, however let cool for 2 minutes before adding to ginger and scallion.

Place vegetables in heat resistant bowl and add hot oil.

Vala, you have a delicious ginger sauce, that goes great with any poultry or meats!

I hope you enjoy making this dish, I sure did. The flavors of the duck took me back to my culinary school days, and the sauce took me back to Chinatown!