Simple, Summery Fettuccine 

Fettuccine is a pasta that is usually served in an alfredo sauce. However, today I changed things up and made some with a simple sauce using fresh ingredients such as rosemary and basil from my garden, sweet cherry tomatoes, and fragrant garlic. These ever so accessible ingredients transformed the fettuccine into a heavenly dish that is perfect for a summer time lunch! 

Ingredients:

  1. Good quality Fettuccine 
  2. About a cup of Cherry Tomatoes 
  3. 2 cloves of fresh garlic
  4. Handful of Basil
  5. 1 sprig of Rosemary 
  6. Lemon Pepper
  7. Seasoned Salt
  8. Parmeasan cheese 
  9. Olive Oil + Butter
  10. Pinch of sugar ( to offset the acidity of the tomatoes) 

Directions: 

  1. In a large pot, boil water up to the brim with some salt.
  2. Cut the cherry tomatoes lengthwise. Chop the basil and 1/2 of the rosemary. Mince the garlic. 
  3. Once the water in the pot boils, add the fettuccine noodles. I added about 1/2 of a box of fettuccine simply estimating it. No need to be precise, if you have extra pasta you can use it the next day! Cook the pasta in the salted boiling water for about 8-10 minutes of until its al dente.  
  4. While the pasta cooks, heat a tablespoon of butter and a drizzle of olive oil in a saucepan on medium high heat. Once the oil + butter begin to sizzle, add the minced garlic. Let the garlic infuse its flavor into the oil, stirring frequently to prevent it from burning . After 2 minutes, add the cherry tomatoes into the saucepan. Raise the heat to high for a few minutes and sautée the tomatoes. They should release a sauce yet hold their shape. Add the sugar. Stir well.
  5. Next, lower the heat and add the lemon pepper, seasoned salt, basil, chopped rosemary, and the 1/2 sprig leftover into the saucepan. Stir well. A sauce should develop. 
  6. Drain the fettuccine and add it into the saucepan with the tomatoes. Combine the pasta with the sauce on low heat. Add a teaspoon of butter into the pasta. Turn off heat and add some grated parmesean cheese and mix well. Remove the sprig of rosemary. Voilà, the fettuccine is ready!

   
    
    
 
Buon Appetito❤️

Xoxo,

Shiza

Caprese Eggs Benedict

Hey everyone ❤️
Today I am sharing with you my take on the classic eggs benedict. I revamp the flavors by using fresh ingredients and modern cooking techniques that enhance the flavors of simple ingredients. This version will make you feel a little less guilty after eating! Its made with fresh stove roasted tomatoes, creamy mozzerella, basil, and of course, the star of the dish, easy to make hollandaise sauce! This breakfast recipe will be using the flavors of italy to make breakfast a little more interesting.

1) Make the Hollandaise Sauce
I use Ree Drummond’s Easy Blender Hollandaise Sauce Recipe from her website : http://www.pioneerwoman.com
Ingredients:
– 3 egg yolks
– 2 sticks of melted butter
– 1 lemon
– dash of cayenne pepper
Directions:
1) Melt the butter on a saucepan.
2) Separate the eggs, keep the egg whites for the benedict.
3) Place the egg yolks into a blender and on low speed blend the yolks for a minute or so.
4) Then, slowly pour the melted butter into the blender with the blender on. Be sure to pour it on slowly so that you dont scramble the eggs!
5) Blend until the all the butter is combined with the yolks. Afterwards, squeeze the juice of a lemon and add the cayenne pepper, while blending. Voilà, you have just made homeade hollandaise in a matter of minutes!

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Part 2:
1) Cut the english muffins lengthwise using a serrated knife.
2) Place both halves into a toaster on a medium high heat setting so that they have a crunch to them.
3) Once the english muffins have been toasted, butter them generously, and set asideZ

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4) Now once thats ready, begin slicing your mozzerella in thin slices.
5) Next, slice the tomatoes as well.
6) Heat a pan on medium-high heat and spray with some olive oil. Place tomatoes on the hot skillet in order for them to brown slightly. Once they are on the pan, season them with a dash of garlic powder, seasoned salt, and italian seasoning. These spices elevate the flavor of the tomatoes.

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7) Fry the eggs. I prefer fried eggs rather than poached eggs, but poached eggs would work as well. I use the eggs whites left over from the yolks used in the hollandaise sauce. Be sure to season your eggs with salt and pepper!
8) Assemble the benedict. First, place a slice of tomatoe onto both halves of the buttered english muffin.

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Next, place a few leaves of basil on top of the tomatoes for an added layer of freshness.

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Then, place the sliced mozzerella on top of the basil.

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Lastly, top the benedict off with the fried egg and drizzle your hollandaise sauce.

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Enjoy! Bon Appetit

Xoxo,
Shiza

Summer Salad Recipe

Aloha ❤️Today I am sharing with you guys a mouthwatering summer salad recipe. This recipe is super healthy and flavorful. It is like eating California in a bite. With local ingredients and lovely flavors, you will forget that you are eating a salad!!

Ingredients:
– 1 Box of Spring Mix Greens
– 1 Tomato , thinly slices
– 1 Persian Cucumber, sliced
– 1 Lime
– 1 Avacado, sliced
– Handful of Blackberries
– 1 Fuji Apple , thinly sliced with a squirt of lime juice to prevent it from browning
– Handful of fresh mint and basil
– Pinch of Red Chilli Flakes
– 1 tsp. Red Chilli Powder (optional)
– Handful of Walnuts, chopped
– 1 clove of fresh Garlic, minced
– dash of lemon pepper
– dash of Italian Seasoning
– dash of Mediterranean seasoning salt
– Salt & Pepper, to taste
– drizzle of Olive Oil, for sautée
– leftover roasted/baked chicken

Directions:
Part 1: Cook Chicken
Drizzle some olive oil into a pan on medium high heat. Add minced garlic. Allow the garlic to infuse into the oil for a minute. Then, add the chicken.
Allow the chicken to warm through and get slightly browned. This adds flavor. After, add the spices ( lemon pepper, seasoned salt, chilli powder & flakes, italian seasoning) . Stir the chicken on low heat. In the end, add a handful of chopped basil ( about 1/4 cup or so). The basil adds an earthy and fragrant flavor to the chicken. Voilà , your chicken is ready! Set aside.

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Part 2:
Wash all of the fruits and vegetables needed for the salad. In two bowls add some of the spring mix. This is the base layer of the salad. Next, add the sliced avacado on both salads. Squeeze a bit of lime on the avacado so that it doesn’t go brown. Sprinkle some salt and pepper to flavor it. Next, neatly arrange the cucumbers, tomatoes, blackberries, apples, and mint on top of the salad. Afterwards, add the chopped walnuts. Lastly, place the chicken on to the salad.

Tips:
Add the same amounts of fruit/vegetables to both salads. Arrange in a pattern for a pretty presentation.

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Variation: You can leave out the chicken for a vegan salad. It will taste just as good!

Bon Appetit
Xx,
Shiza