ALDI'S FOOD MARKET!!!!!!!!

Now is your chance to laugh at me. I have never been to an Aldi's. They put one in our neighborhood recently, but I didn't go for the longest time. I'm more of a Fresh Market/Whole Foods/Publix person. But recently we have been more focused than ever on living the Dave Ramsey way, and putting away as much money as possible for rainy day? new house? whatever. And grocery prices have just been irritating me. That's when Rich & I happened to drive past Aldi's, and he said he wanted to go there. Apparently that's where he went as a kid, and he said he could show me the ropes. So off we went to Aldi's.  At first I couldn't find a shopping cart. Rich told me he could get me one for a quarter. I was so confused...until he showed me the cart system where they are all chained together. You get a cart by putting in a quarter, and when you give the cart back in the cart bay, you get your $.25 back. By the end of the first aisle, the prices were actually making me laugh. Everything was sooooo inexpensive! I bought a cart full of groceries for $64.81. And not junk, either. I got chicken, steak, hamburger, ground turkey, dairy, romaine lettuce, and all kinds of other stuff. Rich was happy too because I let him pick up some junk food (he would never eat a real meal if I didn't make him). I was actually pretty impressed with my spoils. If you go, remember your own bags or search for boxes in the store. (Which I did, like a wild woman...lol)

All this stuff, and a sack of potatoes (below)

The Last Supper...Tuna and Avocado Quesadillas

Today I had 1/2 of my face completely numbed with local anesthesia and nerve blocks. That was several hours ago and I still can't feel my lips or tongue. In fact I can't even drink water without dribbling and can't get it together enough to even suck on a straw. I knew I wouldn't be able to eat until tomorrow so I decided I would have one of my favs for lunch today :)

I made Omega 3 heaven. Tuna Avocado Quesadillas. They are sooo delish. Recipe & pix below. The pix didn't turn out well, I must have forgotten to use the flash! But oh well. They were sooo good!

In a small bowl mix the following:

2.6-oz pouch of chunk light tuna
2 tsp light mayo
salt & pepper
1/4-1/2 tsp ground cumin
1 tbsp salsa

1/4 avocado, thinly sliced (should make 6-8 slices)
1/3 c shredded cheese of choice ( today I used sharp cheddar)
4 small tortillas

olive oil

Heat a frying pan on medium. Pour a small amount of oil, about 2 tsp, into the pan. When the pan is warm add a tortilla, swirling to coat the bottom side in oil for even crisping. Add 1/2 of the tuna, pressed thinly across the tortilla with a fork, then top with 1/2 of the cheese. Add 3-4 avocado slices. After about 30 seconds press the second tortilla on top and flip after about 30 seconds more. Cook until both sides are light golden and the cheese is melted. Makes 2 quesadillas

Cheesecake Pops

Rich & I will be spending Labor Day with our friends Donnie & Megan over in Naples. They are making all the sides and we are bringing the meat. I also decided to try making Paula Deen's Surprise Cheesecake Pops. To make the pops you must choose a center, a cheesecake flavor, and decide what you are going to roll the pops in. I decided to make 2 kinds today. I made a Reeses' pop that has a miniature Reeses' PB cup inside, marble cheesecake, and peanut butter chips on the outside. I also made a Strawberry-Key Lime pop that has a fresh strawberry in the center, a mixture of original and key lime cheesecake, and white chocolate chips on the outside. It was actually pretty easy. It took about 45 minutes to make 12 pops. I'm not sure that the stick is going to hold, but oh well. If I make it again I will probably try to buy a firmer cheesecake. It was difficult to get the cheesecake into a firm ball. I put them in the freezer. I will let them freeze overnight and hopefully they will make the trip to Naples (on ice, of course) without losing shape. Hopefully they will be tasty!

TEETH!!!!

This afternoon I went to the dentist for a cleaning. I was about 5 months overdue for my regular cleaning. Oh my goodness. My mouth is so sore after the deep cleaning & root planing that I had to have done today. Also ever since we got home I have had a raging headache! I do not like going to the dentist or doctor...so enough of this day already. Good night!

Ahi Tuna & Leftovers

Tonight for dinner I made Ahi Tuna steaks with leftovers. I needed to use up the fruit and nut couscous that I had left. Also I had half of an avocado. Tuna steaks are best prepared quite rare. The middle needs only to be just heated. This is about 5 minutes per side under the broiler on high. When it comes to tuna steaks it is best to purchase sashimi grade tuna so that you don't have to worry about the rare center. Basically all this means is that the particular grade of tuna is safe to be consumed completely raw. If you cook tuna too well done, it is dry and tough. Even with a light pink center, it can still be overcooked. So be careful! I made a mango-soy sauce marinade for the fish and it marinated about 3 hours. For sides I decided to re-do the couscous leftovers. I sauteed 1/2 of an onion and 3 cloves of garlic in some olive oil. I added in some extra turmeric, cumin, and coriander and covered the onions and garlic with vegetable broth. I added in the leftover couscous for a much moister experience. While I was working on the couscous the fish was cooking. The total cook time on the fish was 11 minutes. 4 minutes in I brushed the avocado with olive oil and dusted it with garlic salt & pepper and tossed it under the broiler too.

My dinner was delish! The couscous was definitely better with a higher onion & moisture to couscous ratio. The avocado was super tasty and the fish came out perfect.

The tuna and avocado under the broiler. 

My dinner plate!

Perfectly pink ahi tuna.

Tuna Marinade

1/4 cup fruit juice (orange, mango, etc. is fine)

1/4 cup low-sodium soy sauce

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon oregano

1/2 teaspoon ground black pepper

1 tsp sugar

My Bestie

I have spent about 2 hours working on my blog design in the past couple of days. I really do not like enjoy this type of thing, but thanks to my best girlfriend, my eyes have been opened and I see how much more exciting blogging can be when I manage to find something a bit easier on the eyes! I had no idea how many backgrounds and design options were available on a google blog, until she gave me a a phone tutorial from 2,541 miles away (yes that is door to door, driven). I like my new blog design much more than I like my old one. But this post isn't about my blog design, it's about my best friend, Jessica. There are some people that you can phase in and out of contact with as life demands more or less from you, and you just remain closest friends. Jess and I don't actually have much in common, which is what makes our long-standing friendship unique. We have agreed to disagree on almost everything. :) But the thing is, I know she'd do anything for me and I'd do anything for her. We have made some hysterical memories together (most of which are still under wraps), have gotten in trouble together, laughed together, cried together, argued with each other, agreed, disagreed, supported, and best of all just loved each other in the best way that girlfriends can. We've had more girlie-magazine, movie, & ice cream nights spent in my first tiny apartment than we know what to do with. She stayed with me when the hubby was away on business in our first year of marriage (yes, I was almost too scared to stay by myself) babysat our kitty (her "nephew"), put up with my dog eating the whipped cream off of her dessert, and taught me a shopping principle that has remained with me to this day: "WHEN IN DOUBT, LEAVE IT OUT!!"

When Jess came out to visit me shortly after we moved here, we made a point to go to the Everglades for a guided "alligator tour." Wouldn't you know, after paying our $20 and getting on a really frighteningly decrepit air boat, we did not see a single one all day. "Hmm...real unusual-like...ain't never happened a'fore." (Words of wisdom from our old Cajun alligator-finder-man). We got soaked in the rain, but those alligators never came up for air. Jerks. She was here for 4th of July, when we bought a box of tiny little "firecrackers" from Wal-Mart and lit them off in the condo parking lot. Lol!! Happy 4th! :)

I'm really blessed to have some great friends in my life. I could name on one hand the people I choose to open up to 100%, and she definitely makes the list. So, to my best girlfriend, Cheers!

Fruit & Nut Couscous & Salmon Skewers

This is definitely my favorite fish recipe that I have made in a very long time! The salmon turned out moist and perfect. The couscous was very good, but it was way too much. Next time I would make some adjustments: I'd start with half the amount of couscous, and I'd soak the apricots in some extra chicken broth before adding them to the couscous so that the dried fruit doesn't absorb all the moisture. I will post the recipe below and the pictures. yum! My main gripe is that the salmon had the skin on (I didn't know that when I bought it). It was really GROSS to try to get the meat away from the skin neatly. Ewwwwwwwwwwww.

Fruit & Nut Couscous with Salmon Skewers

3 c chicken stock

1 onion, finely diced

2 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1/4 c ea of dried apricots and dried cranberries, chopped

¼ c shelled pistachios

2 c couscous

2 tbsp chopped fresh parsley

1 lb salmon, chopped into 1” cubes

1 tbsp olive oil

½ tsp turmeric

kosher salt & pepper

Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, medium saucepan, large saute pan, wooden spoon, sheet pan, skewers

Preheat the oven to broil. (Soak skewers in water if wooden.) Bring the chicken stock to a simmer in a saucepan, cover, and keep warm.

In a large saute pan over medium-high heat, saute the onion in olive oil for about 5 minutes, until tender and turning golden brown. Add the turmeric, cumin, and coriander and stir well to coat. Add in the apricots and pistachios. Then add the couscous and combine well.

Return the chicken stock to a boil over high heat and pour it over the couscous mixture. Cover with a tight-fitting lid and remove from the heat. Let stand for 10-15 minutes, or until the broth is absorbed. Then fluff couscous with fork, and stir in the chopped parsley. Season with salt and pepper, if desired. Set aside.

Skewer the salmon on four small skewers. Combine the oil, turmeric, salt and pepper in a small bowl with the salmon. Place the skewers on a broiling pan lined with aluminum foil and place under the broiler. Cook for 2-3 minutes per side. DO NOT OVERCOOK!!!