Black Bean Enchiladas

I have probably made this one recipe about 10 times. I love it so much, and you just have to try it.

Black Bean Enchiladas

1/4 cup of olive oil
4 cloves of garlic, chopped
1/4 cup of all purpose flour
3 T chili powder
1/2 t of ground cumin
2 T chicken or vegetable bouillon (or any bouillon)
1 quart of water
1 can tomato sauce (15oz)
2 cans of black beans (15.5oz each), drained, rinsed, and divided
1 container, or can of black bean soup(16oz)  (sorry this is kind of cheating but it was a school night, okay?)
16 oz + 8oz of mexican cheese, divided
20oz of white or yellow corn tortillas (small)
5-6 scallions, sliced
Sour cream, for serving

Preheat oven to 350. Add oil to a pot on medium, and add garlic. Cook, stirring for 1-2 minutes. Add flour, chili powder, and cumin. Stir to combine. Cook, stirring for 1-2 minutes. Add bouillon, water, and tomato sauce. Bring to a boil on medium high heat, stirring constantly for 1-2minutes. Turn to a simmer, and keep simmering until needed. Cook until sauce is slightly thickened, seasoning if it needs it.

Mash 1 can of black beans in a mixing bowl. Add a second can, soup, and 16oz of cheese. Stir to combine. Do not mash. Set aside.

Microwave tortillas until pliable enough to fold. Stack to retain heat.

Spread the bottom of 1 large casserole dish, with 1/4 cup of the tomato sauce. Spread 1/4 cup of beams along the middle of the tortilla. Gently roll and place it seam side down into each casserole dish. Arrange the enchiladas until they all fit in there, nice and tight.
Pour the remaining sauce over the enchiladas, and the remaining beans, if you have any. Sprinkle the remaining 8oz of cheese evenly over the casserole dish. Bake, uncovered for 25-30 minutes, until the sauce is bubbling, and the cheese is melted.

Take casserole dish out of the oven, and let it rest on the counter for 5-10 minutes before serving.
Top with scallions, and sour cream.

Enjoy!!

Mashed Potatoes

I love mashed potatoes just in general, they are one of my favorite foods. I could probably eat them with anything. Just thinking about it, makes me want them now… I'll be right back.

Vermont Cheddar Mashed Potatoes
Serves 8-10 people (if you love potatoes as much as I do, it will probably only serve 1, if your lucky 2)

3 pounds of medium russet potatoes, peeled and quartered
3/4 pound of Vermont aged white cheddar, grated
1/2 t baking powder
1 t kosher salt
Black Pepper, to taste
Small Pinch Cayenne
pinch of grated nutmeg
6 T of unsalted butter, melted
3/4 cup of heavy cream, heated
2 eggs, lightly beaten

Boil potatoes in a salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2-3 minutes to allow steam to escape.

Turn off the mixer and add cheese, baking powder, salt, pepper, cayenne, and nutmeg. Beat again for a minute or so.

Add butter and cream, mixing slowly, then increase the speed to medium and drizzle in the beaten eggs. Stop and scrape down the bowl with a spatula to make sure all of the ingredients are mixed together well. Beat at medium high speed until mixture is smooth, 2-3 minutes.

Serve in a heated bowl, and enjoy with Gravy or anything your heart desires.

yum

Queso Fundido

For the Super Bowl I made a queso dip, and it was a huge hit. Here is the delicious recipe!

Queso Fundido

4 cups of grated extra sharp yellow cheddar cheese (12oz)

1 1/2 cups of grated monterey jack cheese (6oz)

1 T cornstarch

1/4 cup of whole milk

1 cup of minced white onion (about 1 small onion)

1 (4oz) can of diced mild green chiles, juices reserved

Place cheese in a large bowl, sprinkle with cornstarch and toss to coat. Transfer cheese mixture to a a large saucepan, and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10-15 minutes.

Stir in onion and chiles with reserved juices until well combined. To serve, keep in the saucepan at a simmer for up to an hour, stirring occasionally. Serve with tortilla chips. Enjoy!

Buffalo Wings

I love buffalo wings!!!!! They are spicy and great for any occasion. I already posted blue cheese dressing to serve with these. But, you have to make these soon!!!

Buffalo Wings
Makes about 40 wings

Buffalo Sauce:
2 T unsalted butter, melted
1/2 t of cayenne pepper
1/2 t ground pepper
1/2 t of kosher salt
1/2 cup of  franks buffalo sauce

Wings:
5 pounds of chicken wings
2 T veggie oil
1 T kosher salt
1/2 t ground pepper

For buffalo sauce, mix the first 4 ingredients in a bowl, let stand for 5 minutes. Whisk in the hot sauce, keep warm.

For wings:
Preheat oven to 400 degrees.
Set a wire rack inside of 2 large rimmed baking sheets. Place all of the wing ingredients in a large bowl, toss to coat. Divide wings between the prepared racks, and spread out in a single layer.
Bake wings for 45- 50 minutes, or until cooked through.

When the wings are done, place them in a large bowl and toss with the buffalo sauce.

Enjoy!

Remember to use a huge napkin!!!!

Corn Bread Tamale Pie

I love tamales, and pies, and meat. Enough Said… Here is the recipe.

Corn Bread Tamale Pie
Serves 6

1 pound of ground beef
1 medium onion, finely chopped
1 cup of rinsed and drained canned black beans
1 cup of corn, drained, canned or frozen
1 cup of tomato sauce
1 cup of chicken broth
1/2 cup of diced green bell pepper
1 T chili powder
1/2 t of ground cumin
1 1/2 t salt, plus more to taste
1/4 t black pepper
3/4 cup of masa harina or cornmeal
1 T flour
1 T sugar
1 1/2 t baking powder
1 egg
1/3 cup of milk
1 T veggie oil
Cheese, and crushed tortilla chips, for topping

Preheat oven to 425 degrees. Grease a 3- quart high sided casserole dish with cooking spray. In a large skillet, sauté the beef and onion over medium high heat until meat is brown and onion is translucent, about 10 minutes. Then, add the beans, corn, tomato sauce, broth, bell pepper, chili powder, cumin, salt and pepper. Simmer for 15 minutes. Set aside.

In a medium bowl, whisk together the masa harina, flour, sugar, baking powder, and 1 teaspoon of salt. In a small bowl whisk together the egg, milk, and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into a casserole dish and cover it with the corn bread topping. Bake in the oven until the topping is brown, 20-25 minutes.

Top with cheese and crushed tortilla chips.

Cinnamon Ice Cream

To go with the pecan pie… or almost anything…

Cinnamon Ice Cream
Makes about 1 quart

1 cup of whole milk
3/4 cup of sugar
pinch of salt
10 cinnamon sticks, broken up in a mortar and pestle, or with a hammer in a zip-lock bag (plus more depending on how much cinnamon you like)
2 cups of heavy cream
5 egg yolks

Heat the milk, sugar, salt, cinnamon sticks, and 1 cup of heavy cream together in a medium saucepan. Cover, remove from heat, and let steep for 1 hour.

Rewarm the mixture and remove the cinnamon sticks with a slotted spoon.

Nest a medium sized bowl in a larger bowl that's partially filled with ice water, to create an ice bath. Set a mesh strainer over the medium bowl and pour the remaining cream into a medium bowl.

Whisk together the egg yolks in a small bowl and gradually add some of the warm cinnamon-infused milk into the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom with a heat-proof spatula, until the custard thickens and coats the spatula.

Remove from heat and immediately pour the custard through the strainer into the cream. Stir until the custard is cool, then chill thoroughly in the fridge. Overnight preferably.

Taste the mixture before churning, and add some more ground cinnamon. Then, freeze the custard in your ice cream maker, according to the ice cream machines instructions.

Pecan Pie

I love pecan pie! But why do people only eat it on Thanksgiving? I mean its a delicious pie that can be made year round! Here is a great recipe for pecan pie!

Pecan Pie
Makes 1 Pie

1 cup of light or dark corn syrup
1 cup of sugar
1/4 cup of packed brown sugar
3 eggs, beaten
1/3 cup (2/3 stick) butter, melted, and slightly cooled
1/2 teaspoon of vanilla extract
1 heaping cup of finely chopped pecans
1 unbaked pie crust

Preheat the oven to 350 degrees. In a large bowl combine the corn syrup, sugar, brown sugar, eggs, butter, salt, and vanilla. Whisk the mixture until totally combined. Place the chopped pecans in the bottom of the pie crust, and then pour the sticky mixture right over the top of it. YUM!

Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25-30 more minutes. TRY NOT TO BURN IT!

The pie should not be overly jiggly. If it is, place it back in the oven for 5 minute intervals, until done.

Let the pie cool before slicing it to wedges.
Enjoy!

*This pie can be made and baked 1 day ahead.

Top with whipped cream and vanilla or cinnamon ice cream.

Curry Tofu with Coconut Sauce

Curried Tofu!

Recipe to be posted soon but it's to pretty not to post

This is a vegan dish.  So please be patient and I will post the recipe soon

White Bean Soup

Winter Time, Soup weather. Here is a heart warming soup that will make you all happy inside.

White Bean Soup
Makes 11 cups

1/2 of a medium red onion, peeled, chopped
1 stalk of celery, chopped
1 carrot, peeled, chopped
9-10 cloves of garlic, peeled
1 T of chopped rosemary leaves
2 T olive oil
4oz of Diced Pancetta
1/2 pound of all russet , peeled into 1/2 inch dice
4 cans (15.5 oz) Cannellini Beans, undrained and 2 cans of water
Salt and Pepper
Olive oil, for garnish
Grated Cheese, for garnish
Cracked Black Pepper, for garnish
Italian Parsley, thinly sliced for garnish

Add onion, celery, carrot, garlic, and rosemary to food processor, pulse until roughly minced.
Add olive oil and pancetta to stockpot on medium low, cook 5 minutes, cook for 5 minutes until softened. Add minced vegetables to stockpot, cook 15-20 minutes, cook until veggies are softened. Add potatoes, stir, cook 8-10 minutes, or until potatoes are softened.
Add undrained beans and water, stir. Bring to a simmer. Stir, season with salt and pepper. Puree or mash to desired consistency, using a hand blender.
Serve with extra virgin olive oil, cheese, black pepper, and parsley.
Top with almonds, if desired.

Maple Blueberry Parfait

Here is a yummy healthy breakfast idea for you guys

3 1/2 C blueberries, blackberries or strawberries
3/4 C maple syrup
1 C of heavy cream
1 T lemon juice
6oz of crushed cookies

Cook 2 1/4 cups of blueberries with 1/2 cup of maple syrup in a 2 qt heavy saucepan over medium heat, stirring occasionally until blueberries have burst, 3-8 minutes. Cool in an ice bath, stirring occasionally.
While the blueberry mixture cools, beat cream with remaining 1/4 cup of maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups of blueberries into cooled blueberry - maple mixture.
Spoon about 2 T of blueberry mixture into each of 6 glasses and top with half of the crumbled cookies and half of the whipped cream. Repeat layering and serve and ENJOY!

(I used raspberries)

Starbucks : Frappuccino

Here is a recipe from Starbucks that I cracked the code for. No more going to Starbucks in the snow, you can make your own at home!!!!!

Frappuccino
Serves 4

12 oz, fluid very strong coffee, with a splash of espresso, chilled
8 oz of fluid whole milk (more to taste)
1/3 cup of sweetened condensed milk
1 t of vanilla extract
1/4 C of chocolate syrup
1/2 C of semi sweet chocolate chips
Whipped Cream
1/4 C of half and half

To make your normal frappuchino:
Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top the blender with ice, and blend until smooth and icy. Add half and half and serve in a glass with whipped cream.

It gets better has you do better variations…

To Make Mocha Frappuchino:
Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top the blender off with ice, and blend until smooth and icy. Add half and half. Serve in a glass with whipped cream on top

To Make Mocha Chip Frappuchino (the best one):
Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top the blender off with ice, and blend until smoothy and icy, with tiny chocolate bits scattered throughout. Add half and half. Serve in a glass with whipped cream, drizzle with chocolate syrup, and dollop with chocolate chips.

YAY FOR HOMEMADE YUMMY STARBUCKS!!!!!!!!!

Banana Chocolate Chip Pancakes

I ABSOLUTELY LOVE PANCAKES!!!!!! Here is a great recipe for pancakes with banana and chocolate chips.

Banana Chocolate Chip Pancakes
Makes about 17 pancakes

3 T of unsalted butter, plus more for serving
2 cups of all purpose flour
1/4 C of granulated sugar
2 1/2 t of baking powder
1/2 t of baking soda
1/2 t kosher salt
2 cups of buttermilk
2 large eggs
1 banana, mashed
1/4 cup of chocolate chips
Vegetable oil, for the griddle
Maple Syrup

Heat the oven to 200 degrees. Melt the butter in the microwave or in a small saucepan. Set aside to cool briefly.
In a large bowl, whisk in the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated. Stop before the batter is evenly mixed. Add the cooled melted butter, and mix until the batter is evenly moistened. There should still be lumps. Add the banana, and chocolate chips. Mix in.  Let the batter rest while you can heat the griddle.
Heat a griddle or a large skillet over medium heat until drops of water evaporate on the griddle. Lightly oil the grill. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Let cook, undisturbed until little bubbles form on the top. Check the underside of the pancake, and flip if golden brown. Cook until the other side is golden brown, and the chips are melted.
Transfer the pancakes to a baking sheet, and keep warm in the oven until you are ready to eat.
Top with butter and syrup.

Schmaltz Latkes

During Hanukah I made these amazing latkes. I hope that everybody will try them!

Schmaltz Latkes
Makes 8-9 latkes

1 large russet potato (peeled and quartered lengthwise)
1 shallot, peeled and halved lengthwise
1/4 cup of all-purpose flour
1 large egg
3/4 t of kosher salt
1/2 t of baking powder
1/4 t of pepper
Schmaltz, for cooking the latkes
Sour cream, for serving (optional)
Applesauce, for serving (optional)
Gribenes, for serving (optional)

Grate potato and shallot, and transfer the mixture to a clean towel. Squeeze out all of the liquid. Squeeze as much liquid out as possible.
Working quickly, transfer mixture to a large bowl. Toss in the flour, egg, salt, and baking powder and pepper until combined.
Heat a medium skillet over medium high heat, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop in heaping 1/4 cup measures of batter into a pan. Use a spatula to flatten the drops into discs. When the  edges of the latkes are crispy, 5-7 minutes, flip them. Cook until the 2nd side is golden brown, 5-7 minutes more. Transfer to a paper towel lined plate to drain. Repeat with the remaining batter.
Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.

Chocolate Babka Bread Pudding

Here is something I made way back at Boxing Day. Everybody loved it and I hope you will too!
Here is the recipe:

Chocolate Babka Bread Pudding
Serves 8-10 people

Butter, for pan
1/2 loaf of challah, at least 1 day old
1/2 loaf of chocolate or cinnamon babka, at least 1 day old
8 eggs
3/4 cup of sugar
2 cups of whole milk
1 cup of heavy cream
1/4 teaspoon of cinnamon
Pinch of salt

Heat oven to 350 degrees. Butter a deep 9 by 13 inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.

In a very large bowl, whisk together the eggs, sugar, milk, cream, cinnamon, and salt. Add the cubed bread and gently mix together, using hands or a rubber spatula until the egg mixture is absorbed. Transfer to the prepared pan, and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.

Let rest at least 15 minutes before serving. Cut into squares or just eat it right out of the pan with a big spoon. Serve with whipped cream or ice cream.

My Gingerbread House

Here is my really cool Gingerbread House. Vast in its glory.

French Toast With Berry Butter

Breakfast is the most important meal of the day… so why shouldn't it be great!!! Here is a great recipe for French Toast

French Toast with Berry Butter

Serves 8 

1 pound of unsalted butter, softened, plus more for the skillet

3/4 cup of raspberries

3/4 cup of blackberries

4 eggs

2 cups of half and half

1 T of granulated sugar

2 t of vanilla extract

Zest of 1 lemon

1 loaf of crusty bread or challah, thats good to!

Warmed Maple Syrup

Sifted powdered sugar, for serving

Whip 1/2 cup of softened butter in a blender, add the raspberries. Switch to the paddle attachment. The berries should break immediately. Lay a long sheet of plastic wrap over aluminum foil, then put the berry butter into a long log shape. Carefully roll the butter inside the plastic wrap, then inside the foil. Twist the edges of the foil.

Do the same with the blackberry butter.

Continue to twist the foil in the opposite directions.

Freeze or refrigerate for several hours.

For the French Toast:

Pour the half and half into a large dish with the egg yolks and granulated sugar. add the vanilla extract, and lemon zest, and whisk together until fully combined.

Throw in a couple of pieces of bread at a time, turning them over and allowing them to completely absorb the liquid.

Remove them from the dish and set it aside.

You can do small pieces to.

When your ready, melt plenty of butter in a skillet over medium heat, then cook the French toast until its golden brown and slightly crisp.

Remove the berry butter from the fridge and unwrap the the ends, then slicee off one of each variety.

And place them on each serving. Drizzle the top with warm maple syrup. Sift some powdered sugar on top if desired. 

Enjoy!!!!

* You can put on a baking sheet and in the oven until all of the french toast in warmed up again.

French Bread Pizzas

Here are some great pizzas that are super easy! There is even a dessert pizza!

French Bread Pizzas:

Sweet Pizza:
1 Banana, sliced
5 teaspoon of peanut butter
1 hoagie roll, split in half
Whipped cream
Nutella
Chocolate Syrup

Preheat the oven to 375 degrees.
Spread nutella on a hoagie roll, add bananas on top.
Put in the oven for 6 minutes.
Take out and dollop with peanut butter, whipped cream, and chocolate syrup.
Cut into small pieces and ENJOY!

That was only dessert here are some more variations on it

6 whole deli rolls

Jarred Marinara Sauce or Pizza Sauce

Jarred or refrigerated pesto

2 pounds of mozzarella, grated or sliced

Grated Parmesan Cheese to Taste

2 T of butter

1 Whole Onion, Sliced

1/2 pound of sausage

Pepperoni Slices

Bacon

Pineapple Chunks

Roma Tomatoes, Sliced

Sliced Black Olives

Mushrooms

Goat Cheese

Sliced Bell Peppers

Various Cheeses

Pepperoncinis

Jalapeño Slices

Diced Red Onion

Broccoli

Ricotta

Oregano

Garlic Salt

Red Pepper Flakes

Any other Pizza Toppings that you like

Preheat the oven to 375 degrees.

Top the bread with pizza sauce or pesto, and mozzarella, and then add any toppings that you'd like.

Put the oven on 425 degrees.

Put the pizzas in the oven until the cheese starts to bubble and turn golden brown.

Remove and serve immediately.

Cut the pizzas in small pieces.

Yum and Enjoy!

Chicken Caesar Pasta Salad

I love chicken, pasta, salad, and in fact caesar salad in my favorite salad. Here is a great recipe for Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Serves 4

1 pound of fusilli, penne or other short, tubular pasta

Salt and pepper

1 1/2 cups of mayo

1 oz of Parmesan cheese, grated, plus extra for serving

2 T lemon juice

1 T worcestershire sauce

2 garlic cloves, minced

6 T olive oil

4 chicken breasts, skinless and boneless, trimmed

2 romaine lettuce hearts, grilled or not 

Bring 4 quarts of salted water to a boil, add the pasta, and cook according to the boxes directions. Strain in a colander under cold water.

In a blender, add the mayo, Parmesan, lemon juice, Worcestershire, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Blend, and while blending slowly pour in the olive oil until thick.

Put the pasta in a large bowl, and add the sauce. Toss to cover the pasta.

Sear the chicken on both sides, until cooked.

Let the chicken rest on a cutting board tented with foil, for 5 minutes.

Put the lettuce on a plate. Top with the pasta. Top with chicken, and top with some extra Parmesan cheese.

Yummy Lima Bean Salad with Pecorino and Red Onion

I don't know why everybody doesn't like lima beans. I mean, I thought that I didn't like them either, but I really do! Here is a great recipe for how to make a wonderful lima bean salad!!!

Lima Bean Salad
Makes 4 servings

2 1/2 cups of fresh or frozen lima beans in the shell or not
1 T red wine vinegar
4 T olive oil
1/2 small red onion, sliced as thinly as possible
2 teaspoons of chopped fresh mint (optional)
2 teaspoons of fresh parsley, chopped
Pinch of red pepper flakes
Salt and pepper
3/4 C of shaved or grated pecorino cheese

Blanch the lima beans in a big pot of boiling salted water. Blanch for a minute, then put in a bowl of ice water, and pop them out of the shell.
Put the vinegar in a medium serving bowl, and gradually whisk in the olive oil in a steady stream until incorporated. Add the lima beans, onion, mint (optional), parsley, pepper flakes, and let stand at room temp. for 10 minutes. Taste and season with salt pepper.
Just before serving, top with shaved pecorino.

Serve with Meatballs and Pasta with Sausage

The picture might not look so hot, but its soooooooo goooooooddddd!!!!

Enjoy!!!!!!!

Chocolate Mug Cakes

I love cake, and this has to be the easiest cake in the world to make. It doesn't even need an oven or a pan!!! Here is the recipe that is also easy to clean up ;)

Instant Chocolate Mug Cakes
Makes 1 Mug Cake

Whisk 1/4 C of flour, 5 T of sugar, 2 T of cocoa powder, 1 egg, a piece of Theo Chocolate 70%, 3 T milk, 3 T veggie oil, Dash of Vanilla extract, and a pinch of salt until smooth, in a mug. Whisk until fully incorporated. Microwave on high until puffed, 2-3 minutes.
Top with whipped cream, or a piece of chocolate.

Cheese Quesadillas with a Green Mole Sauce

I love Mexican food! I really like cheese too! Here is a recipe that combines both of the two.

Cheese Quesadillas with a Green Mole Sauce
Serves 4

8 large flour tortillas
10 oz of mozzarella, thinly sliced

For the Green Mole Sauce:
2 handfuls of parsley leaves
2 handfuls of cilantro leaves
2 large mild green chiles, seeded
4 scallions
juice of 2 limes
1/4 cup of pumpkin seeds
1/3 cup of sesame seeds
2 garlic cloves
1/2 T of cumin seeds
2 T of olive oil
2 1/4 cups of hot vegetable stock
Salt and pepper

To make the mole sauce put all of the ingredients in a blender, season with salt and pepper, and blend on high until nice and smooth. You can reduce it if you like, but I didn't.

Heat a pan over medium high heat, place a tortilla in and layer with mozzarella. Put the other tortilla on top, flip when golden, and take off the heat when the cheese is all melted and gooey. Cut into quarters. Repeat with the remaining tortillas and cheese.

Ciya Shish Kebabs

My dad says that he doesn't like Shish Kebabs, well this recipe changed his mind. Here is the yummy recipe:

Ciya Shish Kabobs
Serves 4

14oz of ground beef
1 t ground cumin
2 T olive oil, plus extra for brushing
1 cup of plain yogurt
4 flour tortillas
1/2 cup of chopped walnuts
4oz of fresh mozzarella, drained and roughly sliced
1 handful of parsley leaves, finely chopped
4 scallions, finely sliced
Salt and pepper
Sumac (optional)

Preheat the broiler to high. In a large mixing bowl, season the ground beef with a really good pinch of salt and pepper, add the cumin, and mix well. Dividethe ground beef into 8 equal portions, roll out into 5 1/2 inch long sausage shapes, and brush them with a little bit of olive oil. Place the kebabs under the broiler, and broil for 3-4 minutes on each side, or until the are just turning brown and are cooked through, and nice and tender.
Place a tablespoon of yogurt in the middle of each tortilla and spread out with the back of a spoon. Sprinkle with a quarter of the walnuts, mozzarella, parsley, and scallions over each tortilla. Sprinkle each with salt and pepper tucking in the side as you go.
Heat the oil in a skillet over medium heat, then fry the kebabs 1 minute on each side, or until they turn golden brown and crisp. Slice the kebabs in half and serve immediately with the remaining yogurt. Sprinkle with sumac (optional)

Ice Cream in a Bag!!!!!!!!

ITS A SCIENCE EXPERIMENT IN A DESSERT!!! Is there anything better than learning while your eating and exercising. This is ice cream that you can make by hand. Here is the awesome recipe.

Ice Cream in a Bag
1 serving
*Caution wear gloves so you don't get frost bite

1/2 cup of milk
1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1/2 CUP of Kosher salt (or salt with big chunks)
A bunch of ice cubes to fill a gallon freezer bag
A gallon freezer bag
1 pint sized ziplock freezer bag

Combine milk sugar and vanilla in the pint sized bag and seal as tightly as possible.
Place the salt and ice cubes in the gallon size bag, then place the smaller bag in the big bag, and seal tightly.
Shake, Turn, Toss, Squish the bag inside the bag until the milk mixture inside hardens (6-10 minutes)
Make sure no salt or ice has gone in the bag, or else you can't eat it.
Wipe the smaller bag, after taking it out of the larger bag, and enjoy your ice cream!