Who am I?

Well, for one I never thought I would EVER start a blog-of any kind! After having a discussion with my sister-in-law one day about what in the world my passion is-she bluntly told me “food.”  Now to some, that may seem to be an insult, but I knew she was right and all we could do was laugh about it-we have that kind of relationship. When I post a food pic on Instagram, I typically use the hash tag #Wannabefoodie.  Why #Wannabefoodie? Because I don’t like to eat everything, but I’m willing to try most dishes.

I have somewhat of a love affair with trying new recipes.  I love buying new cookbooks and receiving cookbooks as gifts.  I love recreating that author’s recipe for the first time.  I love sharing the finished product with my family, and on the rare occasion that I bake a dish-I love providing my husband’s co-worker’s with a sampling.

Let’s not even discuss the wonderfulness that is Pinterest!  Most of my pins are those that have to do with food!  Like REALLY!  I have hundreds of pins dedicated to food!

So this blog will mostly be about me being a #Wannabefoodie and all that entails!  Some dishes will be my own, some will be family recipes and some will come from various sources which I will site for your wannabe foodie enjoyment!

 

-The Wannabe Foodie

Easy Oven Baked Bacon

Who doesn’t like Bacon!!!  Well, I’m sure there are plenty of people who don’t like bacon, but I enjoy it!  I honestly don’t eat much pork, but bacon I just can’t give up at the moment. Cooked properly, it is crispy and not greasy at all.  Like most, I used to cook my bacon on the stove top in a skillet where I endured the pain of grease popping on me when I tried to flip it (the horror!!), and I almost gave it up-I was tired of the pain of the grease and it didn’t come out all that crispy.  Then one day I was browsing one of my favorite websites-yes, Pinterest- and came across an oven baked bacon recipe.  It looked interesting and I had never tried it before, so being the wannabe foodie that I am, I decided what the heck!  If nothing else, I won’t get popped by the grease.  I have never gone back to cooking bacon on the stove top after trying that cooking method, and it’s super easy!!!

 

IMG_1593Oven baked bacon directions:

Line a baking sheet with aluminum foil.  Place each slice of bacon on the aluminum foil lined baking sheet, leaving a little space in between as not to crowd the pan.  Place the pan in COLD oven, then turn the oven to 375 degrees.  Allowing the bacon to slowly come up to temperature allows the bacon to cook evenly and more of the fat is rendered out.  Let cook for about 18-20 minutes or until the bacon is brown and crispy.  Transfer to a paper towel lined plate to allow any excess grease to soak up and enjoy!

 

 

-The Wannabe Foodie

Honey Mustard Chicken Thighs

IMG_1544Chicken!  The holy grail of meats in my house!  Seriously-my husband loves chicken, so I cook a lot of it!  Therefore, I’m always trying to find new ways to spruce up chicken, because preparing it the same way all of the time can be a bit boring.  While searching one of my favorites sites Pinterest, I found this AMAZING Honey Mustard Chicken recipe.  Of course with Pinterest, there were many versions of this dish, but my absolute favorite came from I Am A Food Blog.

This honey mustard chicken recipe is absolutely wonderful!  It’s seriously one of my favorites, and I have to make sure I cook at least 6-8 thighs or my family will be looking at me like where is the rest.  I made this dish last night, and my husband had at least three pieces and my youngest son had two!  If your family is a fan of chicken thighs, give this recipe a try!

Honey Mustard Chicken Thighs: inspired by I Am A Food Blog

Ingredients:

1/4 Cup Honey

2 tablespoons whole grain mustard

2 tablespoons Dijon mustard

2 cloves of garlic, minced

Salt and Pepper

6-8 Bone in, skin on chicken thighs

Directions:

Preheat oven to 350ºF.

In a small bowl, stir together the honey, whole grain mustard, Dijon, and garlic. Taste and season with salt and pepper.

Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size. Serve warm.

 

-The Wannabe Foodie

Crock Pot Roast Beef

I know people who drool over crock pot dishes, but to be honest, I’ve never been a fan of crock pot meals!  Primarily because I find most of the dishes to be tasteless and mushy in texture, so I rarely cook anything in the crock pot.  One day I came across this recipe that was floating around Facebook (I don’t know the originator of the dish), and of course being that I don’t like many crock pot meals, I was hesitant about it based on my past experiences-but this dish is a keeper for me!  My husband (he doesn’t really like pot roast) and children enjoy it, so I make it on occasion.

This Roast Beef dish is juicy, flavorful and falls apart!  There are so few ingredients, but each one makes this an easy meat the whole family will enjoy!

Crock Pot Roast Beef 

Ingredients:IMG_1539

1 chuck roast 4-5lbs

1 packet of Hidden Valley Ranch dip mix

1 packet chicken/roast gravy mix (optional)

1 stick unsalted butter

5-7 Pepperoncini Peppers

Directions:

Place roast in the crock pot.  Sprinkle the ranch mix on top (I didn’t use the gravy mix in this roast).  Place the butter on top of the ranch mix. Place the peppers around the roast.  Cover and cook on low for 8-10 hours, or on high for 4-5 hours.

-The Wannabe Foodie

Breakfast Smoothie!

Breakfast-I have a fondness for foods associated with breakfast (but we’ll have another post about different foods for breakfast).  One item I love to have with breakfast is a smoothie!  I don’t particularly like my smoothies to be overly sweet-which is why I typically like to make my own, but I like them to be somewhat filling especially if that’s going to be my only source of nourishment for the morning.

For the most part, my smoothies are fairly simple; I may mix it up a bit depending on the mood that I’m in.  Below are some of the basic ingredients I’ve been using here lately:

Honey is an excellent sweetener and is very healthy – I usually like to use local honey as it is great for allergies, but since my family recently moved to California, I haven’t had a chance to make my way to aIMG_1513 farmer’s market to get some, therefore, honey from one of the grocery stores will do just fine until I can get my hands on the really good stuff.

Ripe avocado-now I must admit, I haven’t always been a fan of avocado’s (I know, I know-what have I been thinking), especially just plain avocado.  Let me tell you-if you are a skeptic like I once was, give your taste buds a treat and try it, avocado is some GOOD STUFF!  As with honey, it is very healthy and one of those good oils to have.

I include banana in every smoothie I make, whether it be a green smoothie or mostly fruit based.  In my opinion, banana is a great thickener for my smoothies and it has the added potassium that our bodies need, it also adds to the sweetness of the smoothie.

PBfit-now this stuff is new to me, but I have been liking it so far.  I typically add peanut butter to my smoothies for the added protein and I like the nutty flavor it gives.  When I saw this PBfit, I was like ‘what is this mess?!’ but I have been pleasantly surprised!  It’s easy to handle and still gives my smoothie the protein and added nutty flavor that I like.

Frozen fruit in the off seasons for the extra fruit that I can’t get during the winter months, but still want to enjoy in a breakfast smoothie, it also provides the chill without having to add ice.  I always purchase unsweetened frozen fruit; I don’t want the added sweetness that I can’t really control.

Greek yogurt is an amazing source of protein (If I was looking for just added protein, I could use Greek yogurt without the peanut) and tastes wonderful.  The Greek yogurt added along with the peanut butter will definitely satisfy for a while!  The yogurt also helps give my smoothie a creamy consistency.

Lastly (for this particular smoothie), Almond Milk.  I like to purchase Vanilla Almond milk (whether it be regular or unsweetened), to me it is a better taste-but to each their own.

Of course with any smoothie, you can add or take away as you please to make it your own-just find the ingredients that work for you and enjoy the blended flavors!  I want my foods to taste good and be good for me (on most occasions)!  Oh-I don’t really measure my smoothie ingredients, as I like to switch it up a bit…

Breakfast Smoothie makes 1 serving

INGREDIENTS:IMG_1514

1 ripe banana

1 ripe avocado

1/4 cup Frozen Fruit

2 tablespoons Honey

2 Tablespoons PBFit (or peanut butter)

2 tablespoons Greek Yogurt

1 1/2 cups Almond Milk (can be substituted with any milk of your choice), use more or less depending on the thickness you prefer.

DIRECTIONS:

Starting with your fruit, dice your banana and place in blender. Cut the avocado in half and remove the seed, spoon out the flesh and place in blender (you can chop the avocado if you like).  Place the frozen fruit in next.  Pour in the honey, PBfit (or peanut butter) and greek yogurt. Next fill the blender with the Almond Milk.  Place the lid on your blender cup, and blend according to your blenders instructions until you have reached your desired consistency.  Pour in a cup and enjoy!

 

-The Wannabe Foodie