How to use Ziplist

You can now save recipes and add ingredients to your shopping list  thanks to a new feature on my site called Ziplist. You see at the top of my site where it says Recipe Box? If you click on that, it will take you to your very own recipe box, where you can save as many recipes as you want.It’s your very own virtual recipe box, how cool is that?  If you don’t have an account already, you can just log-in using your facebook account or use your email address to sign up.




To save a recipe from my site to your recipe box, click on the the save button right next to print.


Once you click on save, it will then ask you to sign up with two different options.


I signed up for ziplist using my facebook account, but if you chose to use your email address you can. Once you get signed in, you will see this screen that shows you the recipe you just saved.


To see your recipes, just click on my recipes to view them or View my recipes.




If you click on the recipe for Ramen Noodles with Spicy Korean Chili Dressing, it will then take you to a screen that looks like this, where you can add recipe ingredients to your shopping list.


Click on the big purple button that says add ingredients to my list, and you will now have all the ingredients to your shopping list. This feature comes in handy for those of us who go to the grocery store without any list. Now you know what to get. You can access ziplist from your phones even. While I’m at work, I’ll think of an ingredient that I need, and write it down on a little note pad. Sometimes, I forget to take my notepad with me, but now since everyone has a smart phone these days it seems, this will make grocery shopping much much easier!


To get the mobile app for your phone, click here!

Ramen Noodles with Spicy Korean Chili Dressing

Ramen Noodles with Spicy Korean Chili Dressing

If I was at Hu Hot Mongolian Grill, and had to rate this by flames on a hot scale, this would definitely be a 5 out of 5. These noodles were HOT, HOT, HOT.  But super good. My mouth was burning for a good 3 minutes and I’ll probably end up with heart burn tonight.  I’m going to add some more honey and soy sauce the next time I make these and maybe some vegetables and protein.

If you’ve never been to Hu Hot Mongolian Grill before, it’s this Asian noodle restaurant where you get to pick what type of noodles, protein, sauces, and veggies go into your dish. It’s fun to try their different kind of sauces they have there and normally I like to get the spicy ones. Then you can watch the chefs, cook your noodles, vegetables, and protein on this large grill.When I go there, I like to load my plate with ramen noodles, zucchini, carrots, bean sprouts, chicken, peanuts, green onions, and at least 5 different ladles of sauces. That is what the sign above the sauce has anyway and there’s so many to choose from. All of them have a flame rating depending on the scale of hotness it is. So good!



Ramen Noodles with Spicy Korean Chili Dressing

It’s definitely been awhile since I’ve cooked ramen noodles. The spice packets that they come with are good, but are so bad for you cause they’re loaded with sodium. Sorry to bother you with nutritionist info, but there is 875 mg of sodium just in one of those spice packets. Thatt is pretty much a whole days worth of sodium intake. Not good. It’s fun to make your own sauces for noodles though and cut back on the sodium. You can find Low Sodium soy sauce at the store, and that is what I normally get.

Ramen Noodles with Spicy Korean Chili Dressing

Ramen Noodles with Spicy Korean Chili Dressing
  • 1 brick of ramen noodles (discard the seasoning packet)
  • 1 Tbsp Spicy Korean Chili Seasoning
  • 1 Tbsp soy sauce
  • ½ Tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp honey or agave nectar
  • 1 green onion, green part only, chopped
  1. Cook the ramen noodles according to package instructions - usually, this means you need to boil them for about 3 minutes. Drain the noodles and run cold water over them to stop the cooking process.
  2. Combine the Spicy Korean Chili Seasoning, soy sauce, sesame oil, rice vinegar and honey/agave. Whisk to mix thoroughly, then toss with the noodles.
Recipe adapted from I Believe I Can Fry


Homemade Baked Tortilla Chips

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These homemade baked tortilla chips are made with corn tortillas and take only 8 to 10 minutes to bake in the oven!

Today, I decided that I’m going to see if I can stop buying clothes for a whole MONTH. My closet has got to the point where there’s no more room left for hangers on it anymore. (Must get bigger closet) Some of my friends already know this, but my favorite store in the whole wide world is White House Black Market. Some of you are probably thinking, but aren’t they expensive?! Not when you wait until they have 25% off clearance item sales. I never buy stuff full price there either. In fact, my whole entire closet is pretty much from that store. I love their clothes because they aren’t cheaply made like Forever21 (sorry for Forever21 fans) and you can turn something you wear on a casual day and make it into an evening night out. Let’s not forget their dresses either, omg. They have this instantly slimming line where the dresses make you look super thin and I just want to buy every single maxi dress at that store. Everyone always compliments too whenever I wear something from that store. I’d post some pics of me all dressed up in their clothes but I don’t really have much. So yah, I’m going to see if I can stop myself from buying clothes for that long. It will be hard, but I can do it! Ok, enough about clothes, if you want to follow my fashion board on pinterest click here.

I’ve been wanting to utilize my fridge  because I’ll buy something at the grocery store, and just forget about it the next week. Like for instance, a bag of lettuce. By the time I want to use it or remember it, the lettuce has gone bad. My plan for that is to already have a recipe planned out, or just find a recipe to use it up before it goes bad. It’s kind of fun to come up with recipe ideas by just looking in the fridge and seeing what you have. Right now there is flour tortillas, cheese slices, and hotdogs in my fridge and I was thinking it would be fun to make pigs in a blanket.

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These corn tortillas have been in my pantry forever. What could I make with these? I know, baked chips. At work, all day long, I had taco mac and cheese on my brain. This is what happened instead. Baked tortilla chips are so easy. You cut the corn tortilla chips into four triangles, lay them out on a baking sheet, and spray them with cooking spray. Sprinkle some salt on them if you wish and then bake them in the oven at 400 degrees for about 8 to 10 minutes. I like mine a little golden brown on the sides. Use them to make nachos. That is what I did. :)

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Homemade Baked Tortilla Chips
  • 12 corn tortillas
  • salt
  • Cooking Spray
  1. Preheat oven to 400 degrees.
  2. Cut the corn tortillas into 4 equal parts. Repeat for the remaining corn tortillas or just stack them all together and cut them into equal parts.
  3. Lay them out on a baking sheet so they aren't overlapping. Spray the chips with cooking spray and sprinkle with salt.
  4. Bake them in the oven for 400 degrees for about 8 to 10 minutes.
Weight Watcher Points Plus: 4
Divide chips equally among 4 people
Nutrition Information
Serving size: 4 Calories: 157 Fat: 2.1 Carbohydrates: 32.1 Fiber: 4.5 Protein: 4.1

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Shrimp Tacos with Mango Citrus Slaw

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This is a recipe inspired by a lot of recipes and combined into one. Bobby Flay wins for the longest recipe title ever: Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw.  If you want to see this title in action you can click here for the full recipe.   He made that on his show this weekend. I always end up wanting whatever he makes on his show, because everything looks SO GOOD. He is an iron chef after all.

What I ended up doing was making the red cabbage citrus slaw dressing and put that on top of bag of pre-shredded coleslaw with carrots at the grocery store. You HAVE to make this salad dressing and try that. I’m so lazy and I never feel like buying those big heads of cabbage for only 2 people. That would end up going to waste. I’ve never been a fan of coleslaw cause it was just a mayo based dressing on top of that. Not anymore with this dressing. Thai Peanut Dressing is also good on top of coleslaw.

I used the rub Bobby Flay made for his fish tacos and put that on some shrimp. Then, I toasted the flour tortillas in a skillet with a little oil and topped this off with some Sriracha mayo with lemon. Best tacos ever.

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Shrimp Tacos with Mango Citrus Slaw
  • For the Citrus Dressing:
  • ¼ cup of lemon juice
  • ¼ cup orange juice
  • 2 tablespoons clover honey
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • ½ cup canola oil
  • 1 bag of preshredded coleslaw with carrots
  • 1 mango diced
  • 1 avocado diced
  • For the Shrimp Rub:
  • 3 tablespoons ancho chile powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon light brown sugar
  • ½ teaspoon ground black pepper
  • 25 Jumbo Shrimp
  • Canola Oil or Cooking Spray
  • 8 Flour Tortillas
  1. Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Toss on coleslaw with chopped mango and avocado. You do not need all dressing, just to your liking.
  2. Brush the top of the shrimp with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the shrimp, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the shrimp over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the shrimp should be just firm when squeezed lightly on the sides. Remove the shrimp to a platter and let rest for a few minutes.
  3. Grill the flour tortillas on the until toasted.
  4. Assemble the tacos. Shrimp and then cabbage mango slaw on top. Use whatever kind of sauce you like on top.
Nutrition info figured out without Dressing.
7 PP per Taco
Nutrition Information
Serving size: 8 Calories: 269 Fat: 8.5 Carbohydrates: 42g Fiber: 5.2 Protein: 9


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Cheesecake Mousse Parfaits

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Last week on Monday, I got an ipad mini and have been using it a lot. You should see me on my little corner of the couch. I have my smart phone, laptop, and ipad mini all in one corner. It’s like my own little technology center, and I’m all high tech now.  So far,  my favorite feature on it is the retina display. The quality is so incredible and pinterest sure looks different on my ipad. Way different. The pictures just pop out at you more.

Have you ever tried paddle surfing before? It’s hard work! The only pic of me surfing was on a video clip, so I had to google how you take a screen capture on an ipad. Home + Sleep button at the same time by the way. :)

paddle surfing

And this was my beautiful view at the lake this weekend. Picture taken with my Windows Phone.

North Long Lake Minnesota


I’ve tried making parfaits before. The hardest part for me is trying to not get the food from making a mess all over the glass. It has to be pretty for a picture and you don’t want a smear of cool whip all over the fruit layer.  One thing I’ve found that helps, is a piping bag. Especially for creamy things like mousse, cheesecake, and cool whip. With fruit, you kind of just have to pray that they don’t get everywhere on the glass.  The mousse layer is just cream cheese, powdered sugar, and whipping cream.  I used cherry pie filling and crumbled up graham crackers for layering. Keep them in the fridge until ready to serve.

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Cheese Cake Mousse layer adapted from Cooking Classy

Cheesecake Mousse Parfaits
  • 8 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ teaspoon corn syrup
  • 1 cup of cherry pie filling
  • 4 tablespoons of crushed graham cracker crumbs
  1. With an electric mixer on high speed, beat the cream cheese until smooth.
  2. Mix in the powdered sugar and vanilla until well incorporated. Set aside.
  3. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
  4. Add the corn syrup and continue beating until stiff peaks form.
  5. Fold half of the whipped cream into the cream cheese mixture. Repeat with the remaining whipped cream. Refrigerate until ready to serve.
  6. Pipe or spoon the mousse into individual serving dishes. Top with fresh fruit or your favorite cheesecake toppings.

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Weight Watcher’s Fried Rice

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Weight Watcher’s fried rice is a lighter version of the classic, and uses cooking spray instead of oil to make it lighter. The soy sauce gives it it’s flavor. Add in some shrimp or chicken for protein.

All day long, there has been this sharp dull pain in my tooth that keeps on coming back. It would go away for an hour, and then come back and ibu profen has not helped the pain at all. The only thing that does help is a frozen pack of vegetables against my mouth and that is what I was doing at my desk all day long. Thankfully there’s a grocery store by us where we can get a frozen pack of vegetables. I had to get some for this fried rice.  It almost feels like the pain is coming from where I had a cavity filled the last time. If it continues tomorrow, I’m calling the dentist. Hoping to god they don’t say I need a root canal or anything. Tooth pain sucks.

There was some leftover rice in my fridge from making chicken cheese casserole the other night so I decided to make some fried rice. If you have leftover rice and use frozen vegetables this dish comes together in no time at all. Super quick and easy week night meal. Just add some shrimp or some chicken for extra protein!

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Recipe Adapted from Weight Watcher’s.

Weight Watcher's Fried Rice
  • 2 spray(s) cooking spray
  • 2 large egg(s), lightly beaten
  • 1 cup(s) uncooked carrot(s), shredded
  • 1 cup(s) uncooked scallion(s), sliced, divided
  • 3 cup(s) cooked white rice
  • ½ cup(s) frozen green peas, thawed
  • ¼ cup(s) low sodium soy sauce, or to taste
  1. Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  2. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
  3. Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
  4. Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about ¾ cup per serving.
1 serving is ¾ cup of rice.

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Mexican Street Corn

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Mexican street corn is the best corn on the cob ever! Make your own version of it at home it’s super simple.

Can you believe that there is only a few food trucks in the town I live in? For those of you that live in a city with food trucks, I am jealous and need to move asap. It’s kind of sad that this town called Fargo, ND has hardly any and I wish there was more. Food trucks are awesome. I’ve thought about opening up my own and buying a truck before, maybe someday. It’s a dream. Can you guess what it would be about?

There is a food truck here called Taco Bros located downtown in Fargo. If you’re from where I live, you must go there someday and try the Mexican Street Corn. It is too die for. I saw the cook in the truck dunk the corn in butter, probably clarified butter, and then it was slathered in mayo with some kind of red sauce. By the time I was done eating, there was corn all over my face.  Usually corn is sprinkled with Cotija cheese and I can never find that here, so I just used good old grated parmesan. That worked pretty well. I roasted the corn in the oven at 400 degrees for 10 to 15 minutes. You can even grill this corn if you like. I just didn’t feel like starting my grill up.

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Mexican Street Corn
  • 3 ears of corn
  • ½ stick of butter, melted
  • ¼ cup of a mayo
  • 1 tsp of chili powder
  • 1 tsp of Sriracha sauce
  • Parmesan Cheese
  1. Preheat oven to 400 degrees.
  2. Bake corn at 400 degrees for 15-20 minutes.
  3. While the corn is cooking is cooking, mix the mayo with chili powder and Sriracha sauce. Melt the butter in the microwave.
  4. Brush the corn with the melted butter and then the mayo mixture. Roll the corn in parmesan cheese and eat!

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How to edit food photos in Photoshop

How to edit food photos in Photoshop


I’ve never tried this before so here it goes. I’m going to show everyone how I edit my food photos in Photoshop. This is how I learned to do it in my camera club. So here it goes.

Find a photo you just recently took like this picture of Chicken Cheese Casserole.  You can use this for a test if you want, just click on the file and Save as. If you can’t see any of the demo images just click on them to make them larger.

How to edit food photos in Photoshop

1. Open up Photoshop.

2. Next, click on File/Open As…. Select Camera Raw as your file. It is OK if your file is in jpg format. Then select the file you want to open. You will have to search for it in the drop down menu.

How to edit food photos in Photoshop

3. A window like the one below should appear after you click on Open. Notice how dull and drabby the photo kind of looks. This can be fixed in this window.

How to edit food photos in Photoshop

4. Make the following changes. Adjust the Exposure to +1.15 by sliding the bar to the right and the same for the following. You can move them back and forth, test it out for yourself!
Brightness to +35
Blacks to 10

How to edit food photos in Photoshop

See how much better the photo looks and also look at the Histogram at the top. That is the one right above the exposure setting and it should look like it’s even. That is how I tell if I’ve adjusted the photo properly. You can also play around with those three settings until you get what you like.

5. After that, click on open image at the bottom after you are done adjusting the exposure, brightness, and blacks levels to your liking.

How to edit food photos in Photoshop

6. Now you can crop your photo and do whatever you like with it. See how easy that is?  No other programs needed!

How to edit food photos in Photoshop

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Chicken Cheese Casserole
  • Rice
  • 2 Chicken breasts (Un-thawed)
  • 2 tablespoons butter
  • 1 can of french-style cut green beans
  • 1 can of cream of chicken soup
  • ¼ cup of milk
  • 1 cup of cheddar cheese
  • 1 cup of flour
  • salt
  • pepper
  1. Cut chicken into bite size pieces. Mix flour, salt, and pepper in bowl. Coat the chicken in the flour mixture. In a medium skillet, heat 2 tablespoons of butter over medium high heat. Cook chicken until parts of the chicken start to become brown. You don’t have to cook the chicken all the way because it cooks in the oven.
  2. Mix cream of chicken soup and milk in bowl and whisk until blended. The milk is to thin out the cream of chicken soup. Drain can of green beans and pour into an 11 X 8 inch casserole dish. Then pour the cream of chicken soup on top of the green beans. Once the chicken is brown, dump over green beans and soup mixture. You do not need to mix them all around. Bake in oven at 375 for 25 minutes. The last 5 minutes sprinkle cheese on top and return to oven until the cheese is melted. Serve over rice.