SUGAR & SPICE

A sweet yet spicy girl's foray into her greatest passion: DELICIOUS NOMS!!!

[allithestrange27]

HAPPY THIRTAY TAYLOR SWIFT!!!! I hope your birthday was as magical, as you make our lives magic! I couldn’t imagine a better person to look up to and to stan! You remind me to be Fearless, and to be unapologetically myself. It’s weird how I love someone I’ve never met yet it feels so right and that’s the connection you have with people. I can’t wait to see what your life brings you and what soundtracks you will continue to bring to mine.

[allithestrange27]

When @taylorswift literally writes the soundtrack to your life.

[allithestrange27]

@taylorswift singalongs in the car with my #Lover 💖

[allithestrange27]

Chicken & Rice Street Cart Bowl Jon and I LOVE watching those Buzzfeed Tasty videos. You know, the one where just the hands prepare an amazingly delicious looking meal, sped up, in usually under a minute. Yeah, those ones! They always look so easy, and so freaking gourmet, right? We always watch them and marvel at the stuffed onion rings, deep fried churro bowls, and complicated sliced, stuffed and twice baked potatoes, and think: "Whose got time for this?!" We finally hit on one that was relatively easy, looked seriously yummy, and is now a hit with us both! We crave it to the point where it's made at least once a month. (And you guys know, I don't repeat recipes very often!) It's basically a home version of a New York City's Halal Cart Meal, and probably way healthier for you too! I hope you make it, and enjoy it as much as we do! Buzzfeed's NYC Street Cart Chicken (Adapted by Natalie) INGREDIENTS Servings:  4 INGREDIENTS For the white sauce: 1 cup plain yogurt 1 lemon, juiced ½ teaspoon salt 1 tsp paprika 1 tsp parsley 1 tsp garlic powder 1 tbsp chopped cilantro (optional) For the chicken: 2 pounds boneless, skinless chicken thighs 1 lemon, juiced 1 teaspoon dried oregano 2 teaspoons ground coriander 1 ½ teaspoons salt ¼ teaspoon black pepper 1 tbsp paprika 4 cloves garlic, minced ¼ cup olive oil For the rice: 2 tablespoons olive oil 1 ½ teaspoons ground turmeric 1 teaspoon ground cumin 2 cups basmati or long grain white rice (I like parboiled, personally) 2 cups chicken stock ½ teaspoon salt Additional optional ingredients: Sriracha, harissa or your favorite hot sauce (optional to serve) Fresh parsley (optional for garnish) PREPARATION 1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.   
 2. Toss chicken with lemon juice, paprika, garlic powder, oregano, coriander, salt, pepper, garlic and olive oil.  Marinade at least 15 minutes, an hour is ideal.
 3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.  
 4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. 
 5. In the same pot you cooked the chicken, add the oil, rice, turmeric and cumin.  Stir to coat, cook about 1-2 minutes.  
 6. Add chicken stock and salt and bring to a boil.
 7. Turn heat down to low, cover and cook 15 minutes.  Fluff with a fork when finished and remove from heat.
 8. When everything is done, dice the chicken. 
 9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.  (This dish BEGS for Sriracha, though. Do it.)
 10. Enjoy!

[allithestrange27]

Staying Sober: 3 Years In Recovery Three years ago, today, I was huddled in my bed, having a full blown panic attack. My family stood in my room, holding phones with more loved ones on the line, all trying to convince me to get up, and finally, go to rehab. I am Natalie, and I am an alcoholic. Thankfully, I am in recovery. But I know the look of shock and disgust that is most likely on your face right now. Addiction is a truly mis-understood disease. and yes, it’s a disease. It is hereditary, and involuntary. Maybe the choices made by addicts are self-centred and voluntary, but I assure you, the place these decisions come from are a very primitive part of the brain. Imagine trying to hold off lunch while you finish the big project you’re working on. Imagine dying of thirst while you work in the garden, in the blistering heat. Imagine trying to hold your breath just for a few more seconds while your brain screams at you for more oxygen. Now imagine doing any of those, all while feeling an excruciatingly crushing feeling of guilt, or having your family cry and plead with you not to breathe, eat, or drink. God, that last one is familiar. Many’s the time my family would beg me not to drink. I can’t count how many times my husband watched me with trepidation as I poured another. My in-laws would sit me down and grill me on why I drank, where did I think it came from? How come I couldn’t just have one drink? How could they help? And each time, I just couldn’t stop myself. I wanted to, oh how badly I wanted to. But I just couldn’t find the strength. Then eventually, it all fell apart. My husband and in-laws were fed up. My family started to ignore me. My mom would stand in my room and sob, helplessly. People were starting to suspect, and make fun of me. I was starting to wake up with serious injuries, with no memory of how they happened. Something had to give. So I went. I went to rehab. I checked myself into Bellwood Health Centre and stayed for 22 days. I attended classes on addiction, coping strategies, and building healthy lifestyles. I dragged myself through fitness, yoga and outdoor games. I sat around with new friends and laughed ourselves silly at Bellwood practices, and cried at what fuck-ups we were. I attended my first AA meetings, and even fell into chairing them myself. I wrote pages and pages of my daily revelations in my journal every night. And, much to my surprise, I LOVED IT. I loved every minute of my so-called incarceration. Don’t get me wrong, it wasn’t all fun and games, nor was it like “28 Days” or “Girl Interrupted” or those other “quirky girl is locked up for a period of time, and comes into her own during said lockup.” movies. It was fucking hard! It felt like my world was upside down. Every fiber of my being yelled at me how strange this all was. But it was RIGHT! This was what I had wanted, deep down, for so long! This was who I meant to be! So I persevered. I get teased a lot in my aftercare group, which I still attend, about my perfect record. I’m the only one there, without a single relapse. It isn’t easy, however. It’s extremely difficult, something I have to battle on a daily basis. I had to re-program myself to enjoy things without alcohol. I had to teach myself to withstand stress and problems without giving in. I’ve now gotten used to being excluded from certain events or family functions because I don’t want to make myself, or others uncomfortable. Some days are definitely harder than others. But through it all, I reply back to my group: Why the hell would I want to drink again?!” And it’s completely true! Since becoming sober, I have my family back. My husband is more in love with me than ever. My in-laws are proud of me. I’ve earned back the respect of my peers. I contribute to my group and we help each other through tough times. Not only that, I have a good job, and skills I never had before. I now own a beautiful house. I blog, cook and bake (while not using a drop of alcohol) and it makes me whole. I actually take care of myself and look even better at 31, than I ever did at 21. Sure, life isn’t perfect, but goddamn, is it good. 💖Stay Strong💖

[allithestrange27]

Sausage & Rapini Farfalle with Parmesan-Chive Scones My boss made these vegan savoury scones the other day with feta, and they blew my mind! You can easily substitute out the cheese for Daiya Chedder Shreds, and the milk for soymilk, and have a gorgeous vegan scone! I just used up what was in my fridge for now. I also wanted to use up some of our delicious homemade sausage before the new batch in January hits. 😉 Now, usually Jon isn't the biggest rapini fan, but this dish had him going back for thirds! It's yummy, full of iron, and quick and easy to make! Buon Appetito!!!!! Sausage & Rapini Farfalle * 1 lb sausage (homemade or hot Italian) * 1 large bunch rapini, washed and chopped * 500g or 1 small box of Farfalle or small pasta * Olive oil * 4 cloves of garlic, chopped * Chili flakes * Grated Parmesan cheese * Breadcrumbs 1.) Bring a large pot of salted water to boil. Add Farfalle and rapini, stir and let boil 10 mins, until both are tender. Drain, and put back into large pot. 2.) In the meantime, take the sausage out of its casing, and heat in a dry frying pan, breaking it up into a small crumble, and fry until crispy. 3.) Add a few glugs of olive oil to the sausage, as well as the garlic and chili flakes, and let warm through until the garlic is golden. 4.) Pour the garlic/oil/sausage mixture over the pasta & rapini, add some Parmesan, and mix until coated and combined. 5.) *Bonus*- Add 1/4 cup breadcrumbs and a drizzle of olive oil to the sausage pan, and toss breadcrumbs until coated. Toast until golden brown. Sprinkle on top of pasta for extra crunch. Parmesan Herb Scones *1¾ cups unbleached all purpose flour * 1½ tbsp granulated sugar * ½ tbsp baking powder * ½ tsp baking soda * ½ tsp salt * ¼ cup vegan or regular Becel * ¾ cup milk * 1/4 cup Parmesan * 3 tbsp chopped chives * Toppings: 1 tbsp melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt. 1. Preheat oven to 375F. 2. Combine all dry ingredients. 3. Add the margarine to the dry ingredients. Use your hands or a pastry cutter, or a fork to cut the margarine into the dry ingredients.Continue working the margarine into the dry ingredients until the mixture resembles fine crumbs. 4. Add the milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter.Knead about 8-12 times before rolling into an 8" circle on a well-floured counter. The dough should be about 1" thick. Cut into squares or triangles. 5. Transfer to a parchment paper lined baking sheet (leaving at least ½" between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.) Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.

[allithestrange27]

Recently, as many of you know, I've started working at a vegan bakery. And surprise, surprise, most of my coworkers are vegan or vegetarian. It's hard to be surrounded everyday by everyone's strong passions and beliefs about animal rights, and not want to try eating a bit more vegan or vegetarian, at home. Like my boss says, "It won't kill you to try!" And she's right! I could do with eating a bit more plant matter! So I came across a recipe on Pinterest for lasagna stuffed zucchini, and thought I'd modify it to my needs. When Jon heard I was trying the Yves Veggie Ground Round (a product he already loves, from his dieting days) he was ecstatic I was giving it a try! And guess what? I LIKED IT!!!! And it didn't kill me, lol. I especially liked the fact that it was only 150 calories per boat! Give it a try, especially you meat-lovers, and let me know what you think! Veggie Lasagna Stuffed Zucchini Boats 4 large zucchinis 1 package of Yves Veggie Ground Round, Italian Flavour 6 large mushrooms, stems removed and diced 1/2 large onion, diced 3 garlic cloves, minced 1/3 cup breadcrumbs 2 tbsp tomato paste or 1/2 cup tomato sauce Salt & Pepper Paprika Basil Oregano 1 cup shredded pizza mozzarella 1.) Wash and cut zucchini in half, then use a knife or melon baller to scoop out the insides. Brush lightly with olive oil, season with salt & pepper, and place on baking sheet. Place in a preheated oven, at 400 degrees, for about 10 mins, or until zucchini is halfway cooked. 2.) Take zucchini innards, and chop finely, like the other vegetables. In a large skillet, sauté the garlic and onion, then add the zucchini innards, and mushrooms, until soft, and most of the water has cooked out. Add the spices and herbs to season. Add the tomato paste or sauce, and cook for 2 minutes. 3.) Add the veggie ground round, and let warm through 4.) Season with salt and pepper, according to taste. 5.) Take off the heat, and stir in the breadcrumbs, to tighten up the mixture. Let cool slightly, then use a spoon to fill the prepped zucchini boats. When full, brush the veggie mixture with a touch more olive oil to encourage browning. 6.) Sprinkle with the pizza mozzarella and bake at 400 until cheese is melted and zucchini is fully cooked through. 7.) Serve with a salad or crusty bread

[allithestrange27]

Sometimes when I come home, I want something quick and easy, but satisfying and comforting at the same time. This recipe is a happy marriage of both! Take the time to bread the chicken before frying, you will be rewarded for your patience! To save even more time, buy thin sliced chicken breasts, or chicken tenders. Your family will thank you for this recipe! Or, they will do what my husband does, and make Beavis and Butthead jokes about piccata and bungholes while its cooking. It's ok, again, you'll be rewarded for your patience. Happy cooking!!!! Lemony Chicken Piccata *4 whole Boneless, Skinless Chicken Breasts * Paprika * Garlic powder * Salt & Pepper * ¼ cup all purpose flour * 4 Tablespoons Butter * 2 Tablespoons Olive Oil * 2 garlic cloves, smashed * 1 cup chicken broth * 2 whole Lemons * ¾ Cup Heavy Cream * ¼ cup capers * 3 tbsps Dijon mustard * Chopped parsley, or tarragon for garnish * 1 pound Angel Hair pasta 1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Season the chicken breasts with salt, pepper, paprika and garlic powder, and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 5 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate. 2. Turn the heat to medium low. Add remaining butter, and garlic, and sauté. Then add broth, heavy cream, mustard and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Add the lemon juice. Return the chicken to the pan, and stir to coat. Allow the sauce to cook and bubble for about 3 minutes. 3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

[allithestrange27]

What do you do when you're just done with today? You make some down-home southern comfort food. Chicken fried pork chops, deep fried okra, mashed potatoes with southern gravy, and sweet, buttery cornbread. "Food so good, make ya wanna slap yo' mama!" #dinner #southernfood #soulfood #foodporn #delicious #instafood

[allithestrange27]

My AMAZING husband made me breakfast in bed!!! Red Velvet pancakes with cream cheese frosting, and bacon! I'm so impressed right now, and seriously blessed. Thank you honey, it was scrumptious!!! 😍💖👌🏽

[allithestrange27]

It's funny when you turn to your husband and say: "I have a craving..." And he finishes with: "for that @buzzfeedtasty salmon wellington!" Great minds and all that. 😉

[allithestrange27]

Rigatoni Pie So, lately I’ve been going on job interviews. Like… A lot. And the last thing I want do, when I come home from several in one day, is cook. So I’ve been prepping meals in advance, that can be just thrown in the oven last min, even by the hubby! And boy, after today’s interview/work day, I was glad to come home to this piping hot Rigatoni Pie. Hallelujah!!! 🙌🏽 Ingredients 1 pound Rigatoni
1 jar of your favourite pasta sauce (approximately 2.5 cups, give or take. If it’s slightly more or less, just use it all)
½ cup of water
2 Tablespoons olive oil, divided
1 pound ground beef or ground pork
1 cup Parmesan cheese
1 container ricotta cheese
1 large egg
1-1/2 to 2 cups mozzarella cheese salt, pepper, and your fav Italian herbs (basil, oregano, parsley) Instructions
1.) Cook the Rigatoni in a large pot of salted, boiling water.Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 2 minutes less than the package directions so it is still hard enough to stand up.Drain the pasta and rinse under cold water.
2.) Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
3.) In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it’s cooked.
Add the jar of pasta sauce, Italian herbs and water and bring to a boil.
Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off. Remove from heat and let it cool for 10 minutes.
3.) Preheat the oven to 400 degrees Fahrenheit
4.) Mix together the container of cottage cheese and the egg. Season with salt and pepper. Set aside.
5.) Grease a 9 inch sprinform pan.
Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed. (This works better if you tilt the pan at a 45 degree angle, and prop it up with a heavy bowl or dishcloth.)
6.) Pour the ricotta cheese mixture over the rigatoni and spread evenly over all the noodles. Lightly bang the pan on the counter, with a tea cloth spread under it, so the cheese settles down into the noodles. Then pour the meat mixture over top and spread evenly over the noodles. Bang pan again, to settle the meat mixture in. When you see little holes forming, you’ll know it’s in there.
7.)Bake for 15 minutes at 400F.
Remove from the oven and top with the mozzarella cheese.
Bake for another 15 minutes at 400F.
8.)Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan. Slice, and Enjoy!!!!

[allithestrange27]

I get it from my Mama.... Or does she get it from me?! Lmao, whatever the case, dinner looks yummy, Mommy! 😍👏🏽💖

[allithestrange27]

Yesterday, I found a cheap bamboo steamer in my travels! So, today, I spent the whole day pouring my heart and soul into something I've wanted to make for a long time now: Gua Bao, or Crispy Pork Belly Buns! The soft, chewy bun, the salty, crispy pork and the cold, fresh toppings made for one seriously yummy sandwich!!!! Check out the whole process on my snapchat, @allithestrange 😁 #yummy #streetfood #vietnamesefood #cookingwithlove

[allithestrange27]

Lemon-Habanero Pepper Wings, with Devil's Fries! Paired with Hellfire Aioli for a deceptive kick! Hubby wanted spicy wings, so I brought out the big guns! 🔥👹 #delish #pubfood #dinner #spicy

[allithestrange27]

Chicken Mushroom Open-Faced Sandwiches! Yummy! #dinner #sammiches #delicious

[allithestrange27]

Tonight's dinner: Jazzing up take-out leftovers! Homemade Caesar salad with the best leftover 🍕, Pizza Hut! delish #leftovers #pizzahut