Thursday, February 9, 2012

Chocolate Covered Strawberries (for $0.25 each!)

Why pay $12.00 for 4 chocolate covered strawberries, when you can make them in 5 minutes for $0.25 each! If you have a microwave and  refrigerator, you can do this.

All you need:

Strawberries ($2.00 for ~20 in a 16 oz container)
Chocolate Chips ($3.00 a bag)
Wax paper

In a bowl pour about 1/2 cup of chocolate chips. Microwave them for ONLY 15 seconds at a time and stir after each 15 seconds. Continue to do this until they have all melted. (You can easily burn the chocolate in the microwave, that is why you only want to do 15 seconds at a time.)

Dip the strawberries in the melted chocolate and place on a tray or plate lined with wax paper. Cool them in the fridge for about 30 minutes and you have awesome chocolate covered strawberries!

If you run out of chocolate, just melt more. If you have too much chocolate, try dipping other things like pretzels, cookies, etc!

Monday, February 6, 2012

Radish and Alfalfa Sprout Tacos

 Yes, these sound bizarre, but they really are good! The peppery radish and sprouts give great crunch and texture to your boring bean and cheese tacos. These are also very simple to make. It essentially is just a bean and cheese quesadilla with radish and sprouts stuffed in it. You want to make sure to stuff the radish and sprouts AFTER you make the quesadilla so they do not wilt or turn soggy.

2 corn or flour tortillas
2 Tbs fat free refried beans
2 Tbs shredded cheese
2 radishes, thinly sliced
2 Tbs alfalfa sprouts

Heat a pan to medium heat. If you are using corn tortillas, cook them in the pan a few seconds each side so they become pliable and able to fold with out breaking.

Spread 1 Tbs of refried beans on one side of each tortilla. Top the beans on each tortilla with 1 Tbs of cheese and fold in half.

Cook the tortillas in the pan for 3-5 minutes per side, or until crispy. Take the tortillas out of the pan. Open them up and stuff the radishes and sprouts in them.


Thursday, February 2, 2012

Mint & Basil Pineapple Salad

Today I noticed the mint I am growing on my balcony has gone out of control! It must be the wonderful warm and rainy weather we are having this winter. Since I didn't have any rum for a mojito, I thought this salad would be a refreshing use for mint!


1/2 Tbs Rice Wine Vinegar
1 Tbs Soy Sauce
1/2 tsp Honey
few drops of Sesame Oil
dash Crushed Red Pepper (optional)


5 Mint Leaves, finely chopped
5 Basil Leaves, finely chopped
1/4 c. Pineapple, cubed
1 think slice of Red Onion
few handfuls of Salad Greens

In the bottom of a big bowl, I usually use the bowl I'm going to eat out of, mix all the dressing ingredients together. Then add all the salad ingredients and toss! Voila!