Taco Pizza!

So the end of fall semester is closing to an end. That means time to clean out the fridge...ugh. So one night my boyfriend Rob and I were scrounging through the fridge trying to find something to eat, he didn't want the veggie burger and peas, so I had to get creative with the little things I had in my fridge. So I came up with the Pizza Taco. So next time you want something satisfying and delicious, but don't have a lot in your fridge, use this recipe!!! You can basically use anything you want or have on hand. ENJOY!

INGREDIENTS:

serves one

- 1 soft tortilla

- 2 tbsp of pizza sauce, salsa or tomatoes, whatever you have

-1/4 cup shredded cheese, (I used a mix of cheddar and mozzarella)

- 5 turkey pepperonis or regular (the turkey kind is a lot lower in fat)

-seasonings: basil, oregano, garlic powder, salt and pepper

-cooking spray

DIRECTIONS:

-Spray both sides of tortilla and rub both sides with seasonings

-Heat pan sprayed with cooking spray to medium heat

-Place tortilla on pan and spread on pizza sauce

-Sprinkle cheese over sauce, what till the cheese starts to melt slightly, it will take a few minutes but DO NOT WALK AWAY, because you know the second you do, it will start to burn, stoves have a cruel way of doing that. Make sure you slide a spatula under tortilla to make sure its not sticking or burning.

-Once cheese starts to melt put on pepperoni.

-Place tortilla on plate and gently fold in half

-Enjoy! Careful it will be hot!

Blue Ocean Sushi

Blue Ocean Sushi

I am a sushi lover, so I'm on the hunt to find the best sushi place in St. Louis. The other night my

boyfriend Rob and I went out for sushi. He was new to the whole sushi thing, so he was a little skeptical, but he ended up enjoying the food. We went to Blue Ocean Sushi down in the loop. Inside the place has a "cool vibe" atmosphere about itself. The people were really nice there and we also go to sit at the bar and watch the sushi being made.

I ordered the Eel & Cucumber roll and the Dragon Roll. The Dragon Roll was a regular californi

a roll with eel, avocado and eel sauce. Rob ordered the California Roll and the Bazinga Roll it was concocted of spicy shrimp, asparagus topped with crab stick crunch and cajun sauce.

They also have some really good deals. On Monday nights from 5 PM- 7 PM, all Nigiri sushi is only $1 each. Everyday you can get the All-You-Can-Eat Sushi deal, for all you extreme sushi eaters out there. They have three different levels with the the lowest lunch one starting at $14.99 and the lowest dinner one started at $20.99.

Although the sushi was good my sushi obsession still exists, SO THE HUNT GOES ON!

Address: 609 Eastgate Ave, St Louis, MO 63130

Tel: 314-721-9168

Mom - Thur: 11:30am - 2:30, 5pm - 10pm Fri - Sat: 11:30am - 2:30, 5pm - 11pm Sunday: 11:30am - 2:30pm, 5pm - 10pm http://www.blueoceansushi.com/

Our sushi!

Rob and his first sushi experience.

Jalapeno Pancakes

The other night my friends Jon, Adam and Jack came over. They love to eat and are my guinea pigs for most of my recipes.

Now you’re probably thinking “Jalepeno Pancakes...WHAAAATTT?” But trust me, they are delicious, I pinky promise. The spiciness of the jalapeno pepper plus the sweetness of the apricot jelly makes for a vary unusual taste that actually goes together very nicely. and the bacon adds just enough crunchine

ss. My friends John, Adam and Jack were a bit skeptical when I first told them that I was making these, but they ended up loving them, unless they were lying to me, to not hurt my feelings, so I would keep cooking for them.

JALAPENO PANCAKES

INGREDIENTS:

FOR THE TOPPING

-8 strips bacon

-1 12 oz jar apricot jelly

-1/3 cup orange juice

-1 tbsp chopped onion

-half of a jalapeno, seeded and chopped

• one side of green pepper, seeded and chopped

FOR THE PANCAKES

-1/2 cup yellow cornmeal

-1/2 cup all-purpose flower

-2 tsp baking powder

-1/2 teaspoon salt

-2 tbsp sugar

-1 large egg

-1 cup milk

-2 tbsp canola oil, plus more for pan

-other half of jalapeno pepper, seeded and finely diced

-2 tbsp grated parmesan cheese

DIRECTIONS:

1. Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the jam, 1/3 cup orange juice, the onion and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
2. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
3. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 or 3 tablespoons batter onto the griddle for each pancake; cook until golden on the bottom.
4. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.

This recipe was altered from Food Network Magazine.

MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE

Fall is in the air and the holidays are definitely on everyones mind. My friends, Haley and Audra decided to have a pre-celebration for Thanksgiving. So I decided to make Spiced Gingerbread layer cake with salted carmal sauce. The smells of warm maple and toasted pecans filled our apartment, bringing a smile to everyone's face.

INGREDIENTS:

MAPLE COATED PECANS

-3/4 cup pecan halves, toasted

-1/4 cup maple syrup

-coarse kosher salt

CAKE:

-2 1/2 cups all-purpose flour

-1 1/2 chinese 5 spice powder

-1 tsp baking soda

-1/2 tsp coarse kosher salt

-3 tbsp ginger

-1 cup sugar

-1 tbsp maple syrup

-3/4 cup unsalted butter

-2 large eggs

-3/4 cup hot water

FROSTING:

-1 1/3 cups chilled creme fraiche

-1 1/3 cups chilled heavy whipping cream

-1/2 cup sugar

-6 tbsp powdered sugar

SALTED MAPLE CARMAL SAUCE:

-1/4 cup unsalted butter

-1/2 cup sugar

-3/4 cup heavy whipping cream

-1/8 teaspoon coarse kosher salt

-5 to 6 drops imitation maple extract

DIRECTIONS:

MAPLE COATED PECANS: Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3-4 minutes. Place nuts on foil Working quickly with two forks, separate nuts. sprinkle with sat. cool until coating is crisp and hard about 1 hour. (Pecans can be made ahead 1 day. Store in an airtight container at room temperature.)

CAKE: Preheat oven to 350 degrees. Butter and flour two 9 inch diameter cake pans with 1 1/2 inch high sides. Combine first 5 ingredients in processor. Using mixer, beat sugar and butter large bowl until fluffy. Beat in eggs 1 at a time. Stir 3/4 cup hot water and maple syrup in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with water/syrup mixture in 3 additions. Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes in pans

on racks.

FROSTING: Combine creme fraiche, cream and both sugars in large bowl. Using electric mixer, beat until very thick and stiff. Cut around pan sides to loosen cake layer; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frsting. Drizzle with 3 tbsp caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tbsp caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tbsp sauce. Chill at least 1 hour. *Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing. Cut pecans into pieces and place on top of cake. Spoon sauce over. (Sauce is even better if you heat it for a bit first in the microwave about 10 seconds.)

SALTED MAPLE-CARAMEL SAUCE: Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from

heat. Whisk in coarse salt and extract. *Can be made 1 week ahead. Cool, cover and chill.

*This recipe was adapted from Bon Appetite.

*Creme fraiche is sold at some supermarkets and at specialty foods store. I found it at Whole Foods.

Lola's Lemon Poppyseed Muffins

On this chilly morning in November, I thought nothing would be better than to sit and have a nice warm muffin and a cup of coffee. So this morning I made my favorite kind of muffin, Lemon Poppyseed and believe me the smells of warm lemon muffins, coffee and the crisp fall air is the greatest thing ever. The lemony zing plus the creaminess that is created from the yogurt, makes these muffins melt in your mouth. So I sit here on this Saturday morning, in my pajamas, watching Harry Potter and eating my delicious muffin. Best Saturday morning EVER!

Ingredients:

-2 cups flour

-2/3 cup sugar

-2 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp salt

-2 tbsp poppyseeds

-zest and juice of 2 small lemons

-3/4 cup greek yogurt

-2 large eggs

-2 tsp vanilla extract

-1/2 cup canola oil

-1/3 cup skim milk

Directions:

-Preheat oven to 350 degrees.

-Place all dry ingredients in a bowl and combine.

-Place all wet ingredients together in a separate bowl and mix until smooth, but don't over mix.

-Slowly pour wet ingredients into dry ingredients and mix. Again don't over mix. If batter still seems dry add a little more milk.

-Pour batter into muffin lined tin. Bake for 15 minutes and ENJOY!

S Club Pizza

S Club Pizza

My friend Jack and I made pizza tonight for dinner. You may be asking why it's called S Club Pizza. Remember that old show on on ABC Family called S Club 7? Well, we recently rediscovered it. We made fun of the the cheesy lines and awkward dancing, realizing how humorous and weird the show actually was. So, here's to you S Club 7!

S Club 7 Pizza

The spices in this pizza mixed with the mozzarella cheese, make for a scrumptiously gooey cheesy pizza. (The cheesiness of the pizza is not to be confused with the cheesiness of the S Club 7 show!)

Ingredients:

-Pepperoni (to your discretion)

-1 cup mozzarella cheese

-1 cup mushrooms, chopped

-3/4 cup tomato sauce

-Boboli Pizza Crust, Whole Wheat

-oregano, basil, garlic powder and pepper to taste

Directions:

-Preheat oven to Boboli's Pizza Crust directions on the package.

-Spread pizza sauce over crust. Put on pepperoni, then mushrooms.

-Place cheese over toppings. Then sprinkle on spices.

-Place in oven and bake according the Boboli's Pizza Crust directions.

Gettin' up & Goin' Granola!

Hello everyone! Sorry it has been so long, but I promise that I have some great recipes that will be worth trying.

So as a college student it is very hard to find time for breakfast when you have an 8 am class and you stayed up till two in the morning the night before...errrr "studying".

My mother told me to always get at least 8 hours of sleep, but apparently that lesson didn't stick with me, but one that did stick was that breakfast is the most important meal of the day.

So I have brought you an easy granola that can be made over the weekend. This will be a fast and nutritious meal for when you wake up 10 minutes before class. Enjoy!

Ingredients:

-3 cups old fashioned rolled oats

-1 cup almonds

-1 cup walnuts

-1/2 cup raisins

-1 cup dried fruit (I used dried apricots in this recipe)

-1 cup coconut flakes

-3/4 cup light maple syrup

-1/2 cup light extra virgin olive oil

-1/2 cup packed light brown sugar

-corse salt

Directions:

1. Preheat oven to 300 degrees.

2. Place oats, almonds, walnuts, raisins, dried fruit, coconut, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes. Remember, a lot of oven time vary, so make sure u watch the granola closely if your not familiar with your ovens heating, because the granola can burn easily.

3. Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month, woah thats a long time!!

Enjoy!

~Lola Apples

oatmeal

Now, after you read this your heart may stop, because this is shocking but don't worry, I am certified in CPR. Ready?...one of my favorite foods is oatmeal...yes, you read that right. You probably think is boring and mushy and gross, but i looooveee it! and this website proves that it is so good for you and that you can make it delicious.

check it out

http://www.mrbreakfast.com/article.asp?articleid=27

be watching for some of my favorite and delicious, yes delicious, oatmeal recipes.

Ricky's Peanut Butter Banana Bread

What's better than a warm piece of bread with a cup of coffee in the morning? NOTHING!

My friend inspired me to make this peanut butter banana bread, she's also my guinea pig for all my recipes, so I thought I would help brighten her day with this bread since she tries everything I make, good and bad.

I know you might be saying this is going against my "healthy" food standard, but this is the healthiest bread you could possibly make, any closer and you would just have a pile of flour and with the Lola Apples pinky promise, i promise that its still delicious.

You can't deprive yourself of sweet treats all the time. Sweet treats make people happy, and who doesn't want to be happy. but the key to not gaining weight and staying healthy is MODERATION & PORTION CONTROL. Keep to those to rules and you'll won't be reaching for your elastic waist pants.

RICKY'S PEANUT BUTTER BANANA BREAD

Ingredients

-1 1/2 cups all-purpose flour

-3/4 cup of a no calorie sweetener

-2 mashed bananas

-1/2 cup fat-free liquid egg substitute

-1/2 no-sugar added applesauce

-1/2 cup chunky peanut butter

-2 teaspoons baking powder

-1 teaspoon vanilla extract

-1/2 teaspoon cinnamon

-1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.

2. in a large mixing bowl, mix together all dry ingredients; flour, sweetener, baking powder, salt and cinnamon.

3. In a mixing bowl, mix all wet ingredients, mashed bananas, egg substitute, applesauce, peanut butter, and vanilla extract. Mix thoroughly.

4. Add wet mixture to the dry mixture and stir until just blended.

5. Spoon batter into a large loaf pan that is sprayed with non-stick spray

6. Bake for 50 minutes, or until a knife inserted comes out clean.

7. Eat!!!!!!!!

kiwi honeydew Smoothie

Refreshing Kiwi Honeydew Smoothie

Here is a sweet drink that will keep you refreshed on a hot summers day, when all you want to do is stick your face in the freezer.

I used plain greek yogurt to make it thicker and creamery.

Plain greek yogurt compared to regular yogurts has more protein and less sugar, fat* and carbohydrates.

*You can find greek yogurt that is made with skim milk so it has 0 grams of fat in it! Can i get a woot woot?!

There is no added sugar in plain greek yogurt. But then why does it say there is sugar on the container, you may ask. Well, the sugar found in it is natural sugar that is found in the milk that is used. This sugar is not the same as sugar that's found in a candy bar.

This is a great smoothie for breakfast or just as a snack. You wont even miss the added sugar that's found in other smoothies. I pinky promise!

Refreshing Kiwi Honeydew Smoothie

Ingredients:

-2 cups cubed honeydew melon

-1 1/4 cups cubed kiwi

-1 tablespoon lime juice

-2 cups crushed ice

-1 container of plain greek yogurt

makes two servings

Directions:

1. Combine all ingredients in blender

2. Blend

3. Pour in glasses, garnish with umbrella (to pretend your in the Caribbean)

4. ENJOY!

Tabbouleh Quinoa Salad

Hello everyone!!! Today I made a type of Tabbouleh salad. Tabbouleh is an Eastern Mediterranean and Lebanese dish and also a popular Middle Eastern salad.

Traditionally it is made with parsley, bulgur, mint, tomato, spring onion, lemon juice, olive oil and other herbs and spices.

I didn't have bulgur on hand so I substituted Quinoa instead. Quinoa (pronounced KEEN-wah) is a very nutritious seed, originating from the Andes region of South America. It is an excellent substitute for pasta or rice and is a great source of protein. It contains all eight essential amino acids and is high in calcium, B vitamins and fiber.

I also added Chick Peas, also known as Garbanzo beans. I felt like they added a little more sustenance to the meal and provided some extra protein to this meal

*If the lemon/parsley taste is to strong for you, try adding some spinach like I did, it tames the taste a smidgen.

TABBOULEH QUINOA SALAD

Ingredients

- 1 1/2 cups Quinoa or 1 cup bulghur wheat (bulghur wheat is traditionally used in this dish)

- 3 cups boiling water

-1/4 cup freshly squeezed lemon juice (2 lemons)

-1/4 cup olive oil

-1 cup chopped gr

een onions

-1 cup chopped fresh parsley

-1/4 cup chopped fresh mint

-3 tomatoes, chopped

-1 can of chick peas (also known as Garbanzo beans)

-1 cucumber chopped

-1 teaspoon salt

-ground black pepper to taste

-Pita bread

-chopped spinach (if desired)

Directions

1. Cook Quinoa according to package. Cover, and set aside.

2. Once Quinoa is made add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber and chick peas; toss t

o combine. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour.

3. When ready to eat, cut pita bread in half and stuff with Tabbouleh.

4. DEVOUR and ENJOY!

Let yourself fall in love with this healthy and refreshing dish that is super easy to make. Hope you enjoy!

- Lola Apples

Close up look at the Tabbouleh.

references:

http://en.wikipedia.org/wiki/Tabbouleh, http://en.wikipedia.org/wiki/Quinoa,http://allrecipes.com/recipe/tabbouleh-i/detail.aspx