Where you are always allowed to play with your food!
Another yummy way to utilize your summer tomatoes!
1/2 raw Jicama, 1 Summer tomato, and 1 bunch of cilantro. Chop all these summer beauties and mix with a bit of olive oil and salt-and-pepper. Perfection for a slaw or salad to add to your perfect grilled meat. 
Good morning, friends! I hope everyone had a GREAT weekend!
Friday we had a great time at the pool. The girls had a blast with lots of the neighborhood kids.
Then the girls had a slumber party with a few friends. They had a blast!
Then they slept over with my parents. The hubby and I had a great time with some friends at the house. I made my “famous” enchiladas. It is nice to hang with family friends without kids every once in a while.
Then yesterday, my parents met us at Texas Roadhouse for dinner to celebrate the hubby’s birthday! Their filet is to die for! We started with some yummy potato skins. 
Now on to the brunch I made this morning…
Sunny Side Up Eggs with Sauteed Mini Heirloom Tomatoes
I got some amazing tomatoes this week at the farmer’s market. I mean…July is the BEST for tomatoes! I took a couple of handfuls of those beauties and cooked them in a bit of olive oil with a good pinch of salt and pepper. I covered them with a lid and just let those babies pop and char for a good 5 minutes. I toasted some English muffins and made my sunny side up eggs.
I topped the English muffins with an egg and some of those gorgeous tomatoes!
PERFECTION!
Evening friends! So yesterday I made this delicious vegetarian Indian meal. I bought the sauce, some tofu, and some quick cooking lentils this week for dinner when I thought I was going to have a night at home by myself.
Well, in my previous post, you see I had a random date night. I decided to cook this meal anyways so that I can have lunch today. It was super yummy and filling. Plus I have tons of leftovers! I even fed my mom…she is wary of Indian food because of spices and heat, but she loved this dish! I hope you try it out!
Tofu and Veggie Tikka Masala
Ingredients
1 container firm tofu, drained and cubed
1/2 large yellow onion, diced
3 cloves of garlic, minced
3 yellow squash, thinly sliced
5 small baby potatoes, chopped
1/2 cup of frozen peas
1 jar of Tikka Masala sauce
2 tablespoons Garam Masala spice (optional)
Directions
In a large pan, heat a few tablespoons of olive oil. Add in the onions and potatoes. Cook for about 10 minute on medium low heat. Add in your garlic and squash. Add in your spices. Cook down for about 5 minutes. Add in your sauce. Simmer for 10 minutes. Add in your tofu and frozen peas. Cook until frozen peas and tofu are cooked and the dish is steaming.
I also cooked some Jasmine rice and some quick cooking lentils…
I am starting a new category tonight. Dinner with friends is becoming the new normal with my new kitchen. I love it! Tonight, 2 college friends came to dinner. One was the fabulous Miss Mandy, who my girls pretty much adore as an auntie. The other was my dear friend Lita, who also brought her lovely hubby and 2 adorable boys. It was loads of fun. For some reason it didn’t even occur to my to take a picture of us, but that is ok. Their pretty faces still look 22 to me, so there is that =)
Here are some shots that I took that mattered…
Homemade Guacamole
The start… 2 avocados, salt, pepper, juice of 1 lime, and a tablespoon of queso fresco diced and stirred in.
The amazing result! YUMMO!
Margaritas!
Enchiladas 2 ways- Beef and Bean
Can’t wait to see these lovely ladies again!
Hey guys! So I made this yummy vegan meal this past weekend. You could totally add cheese or chicken if you wanted to =)
Ingredients
1 pound of rigatoni (or whatever pasta you have on hand)
2 carrot, sliced 1 onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
1 medium zucchini, sliced
1 head small head of broccoli, chopped
1 container of mushrooms, sliced
1 medium yellow squash, sliced
1/2 bell pepper, any color, cut into thin strips.
1 cup red wine
1 jar prepared marinara sauce
1 large can of crushed tomatoes
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1 tablespoon tomato paste
1 heaping tablespoon of sugar
salt and pepper to taste
Directions
Bring a large pot of salted water to a boil.
In a large dutch oven, cook down your veggies, about 8 minutes. Add salt and pepper.
Next, add in your tomato paste and garlic. Stir well.
Time for the hooch =) Add in your wine and reduce down, about 3 minutes or so. Combine you crushed tomatoes and jarred sauce to the veggie mixture. Sprinkle in your herbs, sugar, and more salt and pepper to taste.
Cook your pasta.
Add your pasta to your sauce. ENJOY!!!!!
Fun Foodie Family 