Shrimp Fajitas

Ingredients: 

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 cup uncooked and peeled shrimp
• 1-2 bell peppers, sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup chicken broth
• 1 tomato,diced
• Tortillas

Directions: Heat oil in skillet and sauté onion and peppers until tender, about 10 minutes. Add spices and shrimp, stirring for another minute or so.Then add broth and bring to a boil. Reduce heat to simmer and simmer an additional 5 minutes or until cooked through and juices in pan have reduced. Add tomatoes and serve wrapped in a tortilla.

Pumpkin Pie Cupcakes

Ingredients:

• 1 15 oz can pumpkin puree
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup all purpose flour
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Directions:
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Adapted from: Key Ingredient

Pineapple Chicken Salad Pitas

Ingredients:

• 2 1/2 cups chopped cooked chicken breast (about 1 pound)
• 1/2 cup matchstick-cut carrots
• 1/3 cup sliced almonds, toasted (optional)
• 1/3 cup light mayonnaise
• 1/4 cup plain fat-free yogurt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 (6-inch) whole wheat pitas, each cut in half
• 8 Romaine lettuce leaves

Directions:
Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Adapted from: Six Sister's Stuff

Crockpot Apples

Scoop out seeds with spoon. Cut off stems.

Slice apples and add to Crockpot.

1 1/2 hours later- Enjoy!

Ingredients:

• 6-7 small or 4-5 medium apples
• 1/2 cup brown sugar
• 1 cup oats
• 1tbps cinnamon
• 1 tsp nutmeg
• 2 tbsp butter (softened)
• 1/2 cup water

Directions:
1. Slice apples in half and scoop out the middle and seeds with a spoon. Cut off stem and bottom of apple. Cut into even pieces.
2. Mix together brown sugar, oats, cinnamon, and nutmeg. Cut in butter.
3. Add apples and water to the crockpot, then pour mixture on top.
4. Cook on high for 1-2 hours or until apples are softened.

Baked Halibut Pesto

Ingredients:

• Two 4-6oz halibut filets
• 1/2 cup pesto sauce (homemade pesto sauce here!)
• Parmesan cheese

Directions:

1. Preheat oven to 375. Evenly coat halibut with pesto sauce and sprinkle Parmesan cheese on top.
2. Bake for 5-10 minutes or until fish is flaky and cooked to 145 degrees.

Pesto Sauce

Ingredients:

• 1/2 cup olive oil
• 3/4 cup parsely
• 1/4 cup Parmesan cheese
• 1 clove garlic
• Salt & pepper
• Optional: 1/2 cup blanched almonds

Directions:

Add all ingredients into a food processor. Blend until mixed evenly using a spatula to get everything off the sides. Put on fish, pasta, or grilled cheese.

Homemade Lemonade

Ingredients:

• 2 cups sugar
• 1 cup hot water
• 2 cups fresh lemon juice (2-3 lbs of lemons)
• 1 gallon cold water
• 1 lemon, sliced

Directions:

1. Juice lemons by peeling each one and adding them to a juicer. Continue until you have two cups. 
2. In a large saucepan, place sugar and hot water, turn on heat and stir until sugar dissolves. Let cool. Add lemon juice and cold water to a gallon container, slowly add in the sugar water until the right amount of sweetness is acquired. Top off with water and stir until well mixed. Pour lemonade over glasses of ice and place a slice of lemon on top of each.

*I used a 5lb bag of lemons from cash and carry that ended up making 4 cups of lemons, thus resulting in 2 gallons of lemonade!

El Camion

Fresh tacos, giant burritos, and beer. What else could you ask for? El Camion started out as a food truck next to Safeway and recently added a restaurant building next to Ballard High School. I usually order their veggie burrito because it lasts me two to three meals, which is well worth the $6.15 that I spend on it. The burritos are also always loaded with vegetables, beans, and rice with a little spicy kick. Shown above are the tacos. They are fresh and colorful, as well as reasonably priced. This is my go-to place for Mexican food.

Hours: Mon-Sun 10am-10pm
Location: 6416 15th Ave. NW Seattle, WA 98107
Website: www.elcamionseattle.com 

*Food trucks are also located in North Seattle, South Seattle, and Ballard

Acorn Squash Fritters

Ingredients:

• 1 acorn squash, sliced in half and cleaned of seeds 
• 1 egg, beaten 
• 6 Tbsp. flour (I used whole wheat)
• 5 Tbsp. Panko bread crumbs
• 1 tsp. baking powder 
• Optional: 1/2 tsp. smoked paprika 

Directions:

1. Preheat the oven to 375. 
2. *TIP: Fork the squash a few times and add to microwave until soft enough to cut in half.* Take the acorn squash and place it in a glass baking dish. Fill the fish with one and a half inches of water. Roast for 45 minutes until the flesh is tender. Let cool. 
3. Once the squash is cool, scoop the insides out into a bowl. Mash them until they resemble mashed potatoes. 
4. Add the beaten egg to the squash and mix well. 
5. In another bowl, combine flour, cornmeal, baking powder and paprika. Add the squash mixture to the flour and mix well until totally combined. 
6. Heat a half an inch to one inch of vegetable oil in a saucepan over medium-high heat.
7. Once the oil is heat, drop the squash by the tablespoon into the oil. After 2-3 minutes, when it has turned golden brown, flip the squash. When it has turned golden on the other side, remove and set on a paper towel to drain. 
8. Repeat until you have no more squash. 

Sprinkle with salt and serve hot.

Adapted from: Feed Me, Seymour

DIY Fall Sign

Okay, let's be honest. I absolutely love decorating for this season. Most people have an enormous amount of Christmas decorations, but I have more October and Halloween decorations than most people I know. I'm obsessed. 

On a recent trip to Hobby Lobby I decided to get crafty with my Autumn decor by making this framed sign. I got this idea from browsing on Pinterest and coming across Joy in the Jumble's easy DIY fall sign. It is really as easy as it looks:

Step 1: Buy Supplies- Cheap frame, plain letters, scrapbook paper, poster board, brown spray paint, sandpaper, and modge podge (or some other type of glue)

Step 2: Spray paint the letters brown, let dry, then sandpaper the edges. Cut scrapbook paper to fit and glue to a light colored poster board. Next, glue the letters to the paper that is already attached to the board.

Step 3: Nail, pin, or staple the poster board to the frame and hang up your new sign!

All put together, with pumpkin lights and all :)

Salmon Pineapple Tacos

Serves 2
Ingredients:

• 1 tbsp oil
• 1 salmon filet (4-6 oz), cut into chunks- bone & skin removed
• 1 tbsp or more taco seasoning
• Whole wheat or flour tortillas

        Salsa

• 1/2 can pineapple chunks 
• 1/2 cup corn
• 1/2- 1 avocado
• 1/2 cup black beans
• 1/2 lime
• Salt & pepper to taste

Directions:

1. Prep salmon, rub with taco seasoning until fully coated. Heat oil in small frying pan on med-high heat. Cook for a few minutes on each side. Mix all ingredients for the salsa in a medium bowl.
2. Heat tortillas in microwave for 15 seconds. Add cooked salmon and top with salsa. Enjoy!

Adapted from: William's Kitchen

Mojitos

Mojitos are one of my favorite drinks, however I hate spending an outrageous amount of money on them going out, so I figured I might as well learn how to make it from scratch. The first time they turned out well, however the second batch was a little too sweet. It's all dependent on the amount of sugar water, so make sure you don't add too much!

Ingredients:

• White rum
• Limes
• Mint
• Club soda
• Sugar

Directions: Combine 1/2 to 1 cup of sugar to 2 or more cups of water in a sauce pan. Add stems and a few leaves of mint to the sugar water. Turn on the heat and mix until dissolved. Let cool (or place in a container and cool in the fridge). Prep the drinks by adding ice, pouring in 1 to 1 1/2 shots of rum, and a cup or more of club soda. Squeeze a slice or two of lime into the drink and then add 1/3 cup of sugar water. Check the sweetness by tasting. If needed, add more. Top with a sliced lime, some fresh mint, and a straw!

*You can always reuse the leftover sugar water for drinks a different day.

Root Table

One day on a drive to the beach I spotted this small restaurant that is located right next door to Matador. I wasn't able to get pictures of the inside due to the darkness, but I absolutely adored the decor. The table, menu, and chairs were all made out of wood. The menu was even held together by hinges. We ordered off the tapas menu for happy hour and enjoyed the roti and curry, root fries, corn fritters, and grilled prawns. Our favorites ended up being the roti and curry and the root fries, I will definitely be back soon! During happy hour these tapas were only $4 (which are $5 regularly). I was also very impressed with the drink I ordered- it was the "Manager's Special" and contained ginger with just enough carbonation and not too sweet. Very refreshing. It would be a great place to take friends before a night out.

Hours: Tues-Sunday 11:30-3pm and 4-10:30pm
Happy Hour: 4-6pm and 9-close
Location: 2213 NW Market St Seattle, WA 98107
Website: http://roottablerestaurant.com/

Le Reve

One cute french bakery located in the center of Queen Anne offers delicious pastries and a tasty cup of coffee or tea. It's a good place to enjoy breakfast or a quick sandwich in the middle of the day. I preferred the outdoor seating that was enclosed within a black picket fence. It was a perfect spot to go for a fast, quiet, and personal lunch. 

Tim and I enjoyed this bakery enough to go back two days later after one of my twelve hour night shifts. It was the perfect treat to such a long work week!

Red, White, and Bleu Sandwich

Hours: Open daily 7am to 6pm

Location: 1805 Queen Anne Ave N. Ste 100 Seattle, WA 98109

Website: http://lerevebakery.com/

1805 Queen Anne Ave. N.

Ste 100
Seattle, WA 98109

Homemade Sauce & Spaghetti

This summer I've accumulated many tomatoes from farmer markets, family gardens, and my own tomato plants. I attempted to make a sauce according to what I read online which included blanching, peeling, cutting, and removing the water from the tomatoes, but realized that there was no need to spend all that time to make a simple sauce. Instead, I threw my tomatoes in one big pot and let them simmer in a little bit of water for less than an hour. Then, I mashed them up and tossed them into my food processor. It's up to you whether you want to put seasonings (garlic, oregano, rosemary) in before storing or after. I decided to make a plain tomato sauce and freeze them in mason jars for later use. 

For the spaghetti I had fresh vegetables to add to the sauce including yellow squash, zucchini, and bell peppers. You could also add mushrooms and onions. I love when my spaghetti sauce is overfilled with vegetables, but you can add as much as you prefer. It's a good way to get all your veggies in though :). 

Making the Sauce 

1. Cut up (keep skins, seeds, & all)

2. Simmer for 30 mins - 1hr

2. Food process all tomatoes

3. Freeze in mason jars and label

Cook the vegetables down with olive oil before adding sauce

Mix in the sauce with the vegetables
*You can also add meat to this sauce if you prefer

Add sauce to the noodles

Sisters European Sandwiches

This small sandwich shop is located in post alley at Pikes. During a leisurely stroll through the market I decided I wanted a good, decently priced sandwich. Thus, I tried this place. It ended up being priced around $6-7 per sandwich, including a side of your choice. 

Croque Monseur: prosciutto, gruyere, and roma tomato

Kumat: A long grain that is originally from Egypt

Hours: Daily 8am-5pm

Location: 1530 Post Alley Seattle, WA` 98101

Website: http://sisterseuropeancafe.com/