Fridge Diving – Lamb Cutlets

A few days ago, we had some delicious, roasted lamb cutlets totally covered in garlic and rosemary.


After a wonderful dinner there were some cutlets left over which meant I would be having lamb cutlets for lunch at work.


For some reason they got forgotten, so today cleaning out the fridge I came across the forgotten tupperware container 🙂 with the lonely 4 lamb cutlets. I had also come across a small amount of pizza dough from sometime during the week……


I decided to go way out of the box  and started off by chopping up the meat into small pieces.

I rolled out my pizza dough and put it in the oven till it was nice and golden.


Took the pizza dough out of the oven and gave it a nice brushing with some mint/basil homemade pesto sauce. Can you see the theme building up, mint and lamb?


Then I topped the pesto with the chopped lamb, some chopped rosemary and banana peppers and topped it all off with some fresh mozzarella.

Into the oven it went again until the mozzarella was nicely melted and the crust was nice and crispy and voila! We now had a Lamb and Mint Pizza 🙂


I have to say that the husband did not like the idea of a “Lamb” Pizza so I had to rename it to a Lamb Flatbread!


Kimchee Pork Fried Rice……

A very good friend posted a picture of something she was eating a few weeks ago! It looked so good and she made it sound like it was the best thing on earth, so of course I had to ask what it was and how it was made :-).

She kindly sent me the recipe that as a matter of honor I will not disclose but I put it into practice today and she was oh so right. It is to die for, well at least in my books! I was also missing a few ingredients which I substituted in Andy style.

Here are the basics of this dish which I would call, not your regular fried rice ❤

Started by making some white rice and putting it to the side (kept it warm by wrapping in a tea towel).


Seasoned an cooked the minced pork, drained and put to the side.


Cooked some eggs and put them to the side too and then chopped some onions, cilantro and kimchee. I didn’t make the kimchee, I just bought it ready made :-).


In wok, I warmed up some oil and then quickly sautéed the onions till they were nicely golden. I then tossed in the rice, followed by the pork, cilantro, kimchee, few other flavors and finally added the eggs.


Tossed it all together and served it with a drizzle of sesame oil.


Thank you Mo for sharing such a delicious dish, Phoebe and myself thoroughly enjoyed it, will inflict it on the hubby and son later on today :-).

Quick Bites – Shrimp Tacos with Sriracha Mayo

Rush rush rush, that is all we seem to do nowadays!

In the midst of the rushing we still need to find time for our daily meals, so what about making a quick tasty meal in no time?


For this all you need is:

  • Shrimp
  • Soft Tacos or Tortillas
  • Lettuce
  • Coleslaw (homemade or store bought)
  • Sriracha Mayo


Cook your shrimp to taste, in this case I sautéed them in a pan with some garlic, lots of black pepper, salt and lemon juice.

Once they are cooked put them aside.

Get your soft tacos and layer them with shredded lettuce, coleslaw and shrimp and then top them off with a drizzle of Sriracha Mayo!


And there you have it, a light healthy bite ready in 10 minutes!

Not so Greek Salad

A good friend of mine, Ann Kaar recently posted a recipe for greek salad using spiraled cucumber which of course made me drool.


Got my cucumbers, pulled out my handy dandy spiral slicer gadget and here is are my cucumbers ready to be dressed up with some yummy flavors.


Found some Nature Sweet Red and Yellow Cherry tomatoes which I thought would be ideal for it and looked very scrumptious!


Greek salad usually has cucumber, kalamata olives, feta cheese, onions and tomatoes, but of course I decided that I like my goats cheese with cranberries better than feta so today my greek salad is not so greek after all.

After adding the tomatoes sliced in half, some thinly sliced onions, olives and goats cheese, I tossed the salad in the juice of a lemon, a tablespoons of olive oil and some salt and pepper!


And there you have it, a delicious light salad to be eaten anytime of the day with not much guilt 🙂

Zapallitos Rellenos Andy Style and Beef Wontons

Zapallitos rellenos is something that I used to love having when I lived in Uruguay. My mum used to make them quite often and of course I have those moments of missing them.


Over here in Florida we don’t have the same style of Zapallitos (baby pumpkins), but we do have Courgettes (Zuchinnis) that have the same flavor, just a different shape.


So out came the Courgettes, sliced them in half and hollowed them out. Sautéed some onions with the stuff I took out of the courgettes, added salt and pepper, minced meat and then I added a big dollop of Spicy Tomato sauce.


Stuffed the courgettes and then topped them off with some garlic bread crumbs and some parmesan cheese.


Into a 385 Deg F oven they went for about 40 minutes and then put them under the broiler for just 5 minutes.

Now lunch and dinner is ready for tomorrow.


I found myself with some leftover meat concoction and decided to put it into my Wonton Wrappers and quickly deep fried them for a wonderful late afternoon lunch snack dipped in some spicy Sriracha Mayo 🙂


Savory Cupcakes for lunch……

When one thinks of cupcakes, one immediately thinks of something sweet and rich……..but it doesn’t have to be 🙂

I just made some delicious Cornbread cupcakes,


Some spicy Chili con Carne and…..


Some creamy mashed potatoes……


Then I made a hole in each cornbread cupcake and filled it with Chili con Carne….


and then topped it off with some mashed potatoes, a sprinkle of parmesan cheese and some chopped parsley!


And there you have it, savory cupcakes for lunch……


4 Vegetarian Snacks and Nibbles

Still on my vegetarian kick, going on week 2 and suddenly down quite a few pounds so thinking I will be sticking to it for now~

So today I made the following vegetarian snacks and nibbles:

Cucumber Salad – I love having this as a snack, as a side dish and I have to confess I have had it for breakfast too!

  • Cucumbers
  • Japanese Seasoned Rice Wine
  • Sesame Seeds
  • Sesame Oil
  • Salt and Pepper

Peeled the cucumbers and sliced them on my handy dandy mandolin.


Then I added some sesame seeds, salt and pepper and here is the tricky part as I don’t measure (we call that “al tum tum where I come from”), added in some Japanese seasoned rice wine (about 1/4 cup) and a drizzle of sesame oil.


Place in bowl, cover and place in fridge, I think its the best cucumber salad ever 🙂


Courgette (Zucchini) Spaghetti with home grown veggie sauce

I started by putting my courgette’s through my spiral slicer and then chopping up the little ends to use in my veggie sauce.



Boiled some water and threw the courgette spaghetti in for just a minute to give it a quick flash cooking, too much cooking turns it into mush! Drained it and drizzled a bit of olive oil into it and put it to the side.


Placed some tomatoes in a blender and gave them a quick swish and then threw them in a pan with some onions, fresh basil from the yard, my chopped up courgettes, garlic and seasoning and a dollop of sour cream. Once everything was nice cooked, I tossed the spaghetti into the sauce. Added some cracked red pepper and dinner and lunch for tomorrow is ready.

Salt and Vinegar Chick Pea snacks

Found this recipe for salt and vinegar chick pea snacks and decided to give them a go.


  • 2 cans of chickpeas, drained and rinsed ( recipe calls for just 1 but I thought I should make more out of the first batch) I kept the rest of the recipe the same
  • 2 cups of white vinegar
  • salt and cayenne pepper
  • 3 tablespoons of olive oil


Place chickpeas, vinegar and a dash of salt into a pot, as soon as it boils remove from the heat and leave them in the warm vinegar for 40 minutes.


After the 40 minutes have gone by, drain them and place in a baking pan, seasoned with more salt and I decided to give them a spicy kick so I gave them a good dusting of cayenne pepper.

Preheat oven to 400 Deg F and bake for 40 minutes.


Recipe got a seal of approval from the family, wonderful healthy snack that replaces items like salt and vinegar chips ❤

Black Rice Salad

This is another favorite, black rice has a nutty flavor and had a bit more body than regular rice.


  • 1 cup of black rice
  • 1 1/2 cup of water
  • dash of salt
  • Chopped cilantro
  • chopped mint
  • chopped tomatoes
  • small chopped yellow onion
  • One Lime Juiced
  • Sesame Oil


Add all the above ingredients to the rice once its cooled down and there you have it, the tastiest rice salad ever! Even my daughters boyfriend tried it and liked it which is an extra special seal of approval as he doesn’t eat as much weird stuff as we do!