Tilapia with Tomatoes and Mushrooms

Friday, May 31, 2013

I love to cook fish, simply because it's so easy to cook and takes little effort. This whole dish takes about 15 minutes to make, take a look:




Recipe by Sweet Caroline

Ingredients:
4 tilapia fillets
1 1/2 cup baby bella mushrooms, sliced
2 plum tomatoes, diced
1 clove garlic, minced
A handful of parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

Directions:
Preheat oven to 400 degrees. Place tilapia fillets on a baking sheet, season fish with a good amount of salt and pepper. Drizzle about a tablespoon of olive oil on top. Bake for 8-10 minutes or until fish is flaky. Meanwhile, heat the remaining olive oil in a big skillet over medium/high heat. Add the mushrooms and sauté until brown in color. Add the garlic and tomatoes, let it cook for about 2 minutes or until tomatoes breaks down a little. Stir in the lemon juice, season with salt and pepper. Remove from heat. Top tilapia fillets with tomatoes and mushrooms, sprinkle with parsley over the top. Serve and enjoy!

Spinach Salad

Thursday, May 30, 2013



I'm on a spinach kick lately, in fact I think I've eaten spinach for the past few weeks straight.
At times I feel like Popeye eating too much spinach, it's absolutely delicious and more importantly it satisfies my hungry stomach.

Ingredients:
1 pound fresh spinach, rinsed and dried
2 eggs
3 bacon slices
1 small white onion,thinly sliced
1/4 cup sugar
1/4 cup white vinegar
1/4 vegetable oil
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon chili powder


Directions:
Cook the bacon in the microwave according to the package direction until crispy. Place eggs in a saucepan and cover with enough cold water. Bring water to a boil and immediately remove from the heat. Cover and let eggs stand in hot water for 8-10 minutes. Remove from water, cool, peel and slice. In a serving dish, arrange the spinach, add the onions, bacon and eggs, drizzle the desirable amount of dressing that you like over the top. Serve and enjoy.


Keeping Memories...

Wednesday, May 29, 2013

One of the reasons why I love having a blog
is the simple fact that it's also
sort a scrapbook where I get 
to keep some memories and
also able to share them. 

I've shared in the past when Sophia started walking
and now I'm able to do the same with Ian.
Ian started walking on May 7th
and he's the cutest little thing walking.
Now, he goes everywhere and climbs 
everywhere too, which means more trouble!

 Sophia was trying to hold him, so I could take a picture
but he wouldn't stay still.
 I love seeing how they interact with each other.
My little beautiful flower. 
 How cute is he?
They were having plenty of fun!

Do you love keeping some memories on the blog too?


Banana-Coconut Compote

Tuesday, May 28, 2013

What is a compote? Compote is a dish made from stewed fresh fruits or dried fruits. I love to eat compote with toast or with crackers. It's quite simple to make, simple as 1-2-3. I made a combination of banana and coconut, with a couple simple ingredients from my pantry. It takes about 10 minutes to make. Easy, right? Take a look:



Recipe by Sweet Caroline

(it makes about 1 1/2 cups of compote)
Ingredients:
4 ripe medium bananas, cut into chucks
1 1/4 cup sweetened coconut flakes
4 tablespoons sugar
1/2 tablespoon cloves

Directions:
Put all the ingredients in a medium sauce pan over medium/high heat. Stirring constantly until the bananas are completely broken down, about 10-12 minutes. Let it cool, store in an air-tight container in the refrigerator (use within 4-5 days). Enjoy!


Fennel & Orange Salad

Thursday, May 23, 2013

If you've never tasted fennel before it has a very nice licorice taste and a crispy texture. Fennel can be added from soups to salads to give that extra flavor. This salad is very light, it's perfect to serve with a nice piece of fish or chicken. Take a look:


Recipe from Sweet Caroline

Ingredients:
1 large fennel bulb, thinly sliced
2 large naval oranges, peeled and ends trimmed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fennel fronds, chopped (for garnish)
Salt

Directions:
In a serving bowl, add the sliced fennel bulb. Hold orange over the serving bowl, cut along the membrane on both sides of each segment using a paring knife, free the segments and repeat with the remaining fruit. Squeeze the membranes to extract the juice. Drizzle olive oil and lemon juice over the top, season with salt and garnish with fennel fronds. Toss and serve. Enjoy!


May's Conscious Box Review

Wednesday, May 22, 2013


About a week ago, I received my May Conscious Box and decided to show you what I got this time around. I've already done a review in the past of a classic box and this time I chose a vegan box to give a try. Like I've said in the past post, Conscious Box offers the purest, most natural and sustainable products on the planet.

My vegan box came with a variety of products ranging from natural spices to shampoo and natural dishwasher tablets. Here's the list of what came in my vegan box:

Ultima Replenisher - the All-Day Everyday Health Drink

Graw Foods Raw, Sprouted Graw Bars - this bar was very delicious!

Mac-n-Mo's Morselicious Treats (discount offer)

Pollen Ranch Organic Fennel Pollen - great way to add zest to everything from pork ribs to risotto to coffee cake, I'm looking forward to try this! it came with a recipe too.

Earthpaste Amazingly Natural Toothpaste (2)

Arora Creations Cauliflower Gobi - a blend of authentic Indian spices, I can't wait to try also.
Ecover Automatic Dishwasher Tablets
Yes To Cucumbers Natural Sunscreen
A.Vogel Herbamare Original - natural fine sea salt infused with organic fresh herbs and vegetables. 
Veria ID Innerdosha Shampoo and Conditioner
Dream Water Sleep and Relaxation Shot (2)
BIJA Gentle Senna Tea
Suki Body Butter Cream Salve

The reason why I liked this box very much it's the fact it came with some great spices and seasoning along with recipes which I'm definitely looking forward to try soon. If you are looking to try some natural, gluten-free or vegan products, visit Conscious Box and see what's all about!

Cinnamon Shortbread Bars

Tuesday, May 21, 2013

These cinnamon shortbread bars are breeze to make, takes so little effort. At first, I thought this recipe would end up being a recipe fail post because the dough was so soft and crumbly too. But, once I started pressing the dough into the baking pan, everything came together and worked perfectly.

The shortbread is so flaky that it melts in your mouth, they are absolutely d-e-l-i-c-i-o-u-s! They're perfect with a good cup of coffee or a tall glass of milk. Yum!

I found this recipe at the Land O Lakes site.




Ingredients:

Shortbread
2 cups flour
3/4 cup powdered sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon ground cinnamon

Topping
1 tablespoon butter
1/8 teaspoon ground cinnamon

Directions:
Heat oven to 350°F. Combine all shortbread ingredients in large bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVER MIX.) Press dough evenly onto bottom of lightly greased 13x9-inch baking pan. Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork. Bake for 20 to 30 minutes or until light golden brown. Cool slightly on wire rack; cut into bars while still warm. Happy Baking!

Carrot, Apple & Spinach Salad

Thursday, May 16, 2013

When I saw this recipe in the Every Day with Rachael Ray Magazine, I knew I had to try it. I made a few tweaks to my likeness and the results were pretty tasty! I love salads that incorporate apples because they add such sweet or tart taste, depending on which apple you use. Take a look:



Adapted from Every Day with Rachael Ray Magazine

Ingredients:
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons lemon juice
1 golden apple, cored and thinly sliced
2 carrots, peeled and cut into coins
2 cups baby spinach
1/2 cup walnut pieces, toasted
Salt and pepper

Directions:
In a large bowl, whisk honey, oil and lemon juice; season. Toss apple, carrots and spinach with dressing. Sprinkle with nuts. Serve and enjoy!


Herb and Cheese Biscuits

Wednesday, May 15, 2013

I can guarantee these are the easiest biscuits to make! And pretty delicious too, I'm not lying. It's made with simple ingredients that you can find in your pantry and good herbs. Take a look:



Recipe by Sweet Caroline

Ingredients (makes 12 biscuits):
1 1/4 cups Bisquick mix
1/2 cup shredded mild yellow sharp cheddar cheese
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
2 scallion, chopped
A handful of chopped parsley

Directions:
Preheat oven to 400 degrees. Butte or line with parchment paper a baking sheet. In a bowl, combine all the ingredients and slowly adding the milk, mix it until well combined. Drop dough by tablespoonfuls onto prepared baking sheet. Bake for 12 minutes or until the biscuits are firm and golden. Serve warm and enjoy!

Healthy Meal: Tomato & Carrot Soup (for One)

Tuesday, May 14, 2013

I've started this week by trying to eat healthy, let's hope I can make it! I love eating soups and I've come up with this really tasty tomato and carrot soup that be serve either warm or at room temperature, it's really quick and simple. Take a look:



Recipe by Sweet Caroline

Ingredients (1 serving):
2 roma tomatoes, diced
1 small carrot, diced
1/2 small white onion, diced
2 cloves garlic, minced
2 tablespoons tomato sauce
1 tablespoon butter
1 tablespoon flour
Salt and pepper
Spinach for garnish (optional)

Directions:
In a medium pot over high heat, add the tomatoes, carrot, onion and garlic. Cover with enough cold salted water and bring to a boil, gently boil for about 5 minutes. Remove from heat, put everything into a blender (be careful 'cause it's really hot!) and puree. In the now empty medium pot, melt butter over medium/high heat. Whisk in flour to create a roux, cook until it's medium brown. Start to whisk in the tomato and carrot mixture slowly, avoiding to create any lumps. Add the tomato sauce, season with salt and pepper. Serve warm or at room temperature, garnish with little spinach ribbons. Enjoy!


Orange Cake & Video

Thursday, May 9, 2013

Today's post is a little different from what I usually do, I decided to make a video showing the recipe and I also had a little helper too. The cake itself is very simple but great to serve for breakfast or for an afternoon tea, take a look:



Recipe by Sweet Caroline

Ingredients:
3 eggs
1 cup vegetable oil
1 orange, chopped with peel and no seeds
2 cups sugar
2 1/2 cups flour
1 tablespoon baking powder
Juice of an orange

Directions:
Add into the blender; eggs, oil, orange and sugar. Blend until smooth. Transfer mixture to a bowl, add flour and baking powder. Using a stand mixer or a hand electric mixer, beat everything well. Transfer batter into a buttered bundt pan, bake for 30-40 minutes at 350 degrees. * I forgot to mention in the video * - Let cake cool, remove from pan and pour orange juice over the top. Serve and enjoy!

Did you like the video? Would you like to see more recipes like this one?
Please let me know! 
Thanks :-)

My Comfort Salad

Tuesday, May 7, 2013



I don't know if there's such a thing as a comfort salad, but who cares?
This salad is delicious, yummy and yes, it comforts my stomach!
That's for sure!
The ingredients are simple and the apple makes a huge difference in flavor too.

Recipe by Sweet Caroline
Ingredients:
1 romaine lettuce, chopped
1 plum tomato, thinly sliced in rounds
1/2 white onion, diced
1/2 gala apple, chopped
2 tablespoons olive oil
2 tablespoons white vinegar
2 cloves garlic, minced
salt and pepper

Directions:
1. In a serving bowl arrange the lettuce, tomatoes, onion and apple.
2. In a small skillet, heat oil on medium. Add the garlic, saute until garlic turns into a golden color. Remove from heat and let it cool. Stir in the vinegar, season with salt and pepper. Whisk everything together.
3. Pour the dressing over the salad and toss.
4. Serve and enjoy.


Ham, Cheese & Carrot Frittata

Thursday, May 2, 2013

I usually make frittatas for breakfast, brunch, lunch or dinner, I think it quite a versatile dish to make for any occasion and quite easy to make. There are some different methods to do frittatas, some people like to cook on the stove top, others like to pre-cook on the stove top and bake the rest in the oven. I prefer to bake it in the oven, I find this way to be quicker and effortless. Take a look:



Recipe by Sweet Caroline

Ingredients:
5 small eggs or 4 large eggs
1 large carrot, shredded
1/2 white onion, diced
4 slices Virginia ham, diced
1/2 cup cheddar cheese, shredded
1/4 cup milk
1 tablespoon Bisquick mix
A handful of finely chopped parsley
Salt and pepper

Directions:
Preheat oven to 400 degrees. Put all the ingredients in a bowl and beat everything really well. Pour mixture into a buttered 8 inch cake pan and bake for about 15 minutes or until eggs are completely set. Serve warm and enjoy!


Here's a Vegetarian Frittata that I did while back, check it out!


 
site design by designer blogs