Tag Archives: #nomnomnom

Veggie quiche !!!!

Veggie quiche !!!!

After my 3 mile run yesterday (which I try to make a habit) I dashed to my local grocer and bout lots of yummy goodness to make a veggie quiche with. No mess, no fluff & it was super easy. Check it…

Jay’s Veggie Stuffed Quiche-


-1 handful of halved cherry tomatoes

-4 eggs

-2 generous handfuls of spinach and arugala mix

-1 handful of cleaned sliced mushrooms

-1/2 a diced onion

-3/4 cup of reduced fat milk

-1 handful of shredded mozzarella cheese

-1 pie shell ( I opted for a deep dish)

-PAM cooking spray

-1 sprig of organic basil

-Seasonings and spices (sea salt, cracked pepper, paprika, onion powder, garlic powder, dried Italian seasoning & crushed red pepper)

Step 1: Crack 4 eggs in a large bowl, preheat your oven to 425 & place your frozen pie shell on a pizza pie pan or cookie sheet on your stove to allow it to thaw just a bit.

Step 2: Pour 3/4 milk in a measuring cup

Step 3: Wash your greens well & shred well with hands tearing into small pieces.

Step 4: Clean and half your tomatoes & mushrooms.

Step 5: Dice your 1/2 an onion

Step 6: Poke holes in your pie crust & spray it with cooking spray like Pam.

Step 7: Add all of your amazing ingredients together.

Step 8: Stir well with a wooden spoon and add your seasonings.

Step 9: Stir again well then give your bowl a thumbs up 👍🏾.

Step 10: Pour your quiche contents carefully into your pie pan and place in the preheated oven for exactly 50 minutes. Be sure to set a timer so you don’t burn it.

Step 11: 50 minutes later unload your brunch goodness !!!

Step 12: Serve and enjoy ! I opted to have mine with some brown sugar bacon…I’ll blog that later 😉

Bon Appetie and enjoy !!!!!!!💁🏽🍴

Hey…leave your comments !!!!! Tell me what you think 💭💭💭💭💭

❤️ #JayTheFoodie


Shrimp and Chicken LoMein

Shrimp and Chicken LoMein

I always say this but I’ll say it again…I’m absolutely in LOVE with Asian inspired meals ! Dumplings, Egg rolls, Egg drop soup, Hot and Sour Soup, Tofu ANYTHING, sake…hell you name it. I LOVE it. I’ll even try to duplicate it…with my own twist. With that being said, I had a bunch of veggies, some chicken breasts and some shrimp at the house and decided to try my hand at lo mein…enough with the small talk…check it out.

Jay’s take on Shrimp and Chicken Lo Mein


Ingredients (2)

Chicken breasts

Fresh or frozen shrimp

1/2 a green, red, yellow and orange bell pepper

1 medium sized diced onion

5 medium to large sized mushrooms diced

1 zucchini and 1 squash sliced into halves or quarters (safe to say bite sized pieces)

1 head of fresh broccoli chopped

1 bunch of scallions chopped

A generous handful of basil

Sesame oil

1 package of stir fry noodles

Sauce Ingredients-

Sauce Ingredients



Onion powder

Garlic powder

Ginger honey crystals

Minced garlic

Kikkoman Stir-Fry sauce

Low sodium soy sauce or Braggs Amino

Chili garlic sauce

Crushed red pepper

Chopped chicken breasts

Olive oil in frying pan

browning chicken breasts

Step 1: Clean your chicken breasts well and cut into bit sized pieces and preheat your medium sized frying pan with 2 tablespoons of sesame oil and brown.

Sauteed veggies

Sauteed veggies with sesame oil

Step 2: Add sesame oil to your wok and add all your veggies and a sprinkle of sesame seeds.


shrimp with crushed red pepper

shrimp with crushed red pepper and scallions

Step 3: Rinse your shrimp well…and de vein if needed. Then toss with crushed red pepper and scallions.

boiling water

noodles in water

boiled noodles (2)

Step 4: Boil your water for :3-:5 minutes on high heat and add your noodles to your boiling water…only allow to boil for another :3-:5 minutes or your noodles will become soggy.

Noodles are ready

Step 5: Turn your noodles off and strain in a colander. Sorry for the shadow…you try cooking and taking pics 🙂 #Coordination

Add shrimp to veggies

veggies and shrimp (2)

Add your chicken breasts

Step 6: Add your shrimp and chicken breasts to your veggies.

Ginger honey crystals

stiry fry sauce

Chili garlic sauce

Ginger crystals, stir fry sauce and chili sauce

Step 7: Now to create your sauce ! Microwave or boil a mug of hot water and add a package of Ginger Honey Crystals and stir. From here mix stir fry sauce, a few dashes of soy sauce (or Braggs Amino) and chili sauce to a measuring cup and stir well and set it aside until after you add your noodles.

Add noodles to veggies

almost done

Step 8: Add your noodles to your wok ingredients. Sorry this image is a little blurry.

Add your sauce to yoru wok

Step 8: Pour your measuring cup ingredients into your mug and stir well. From there add sauce to your wok ingredients….almost done !


Step 9: Saute to allow all your ingredients to marry:)

ready to eat

Step 10: Serve and thoroughly enjoy !

Bon Appetite

<3JayThe Foodie

Note: Feel free once you’ve viewed to leave a comment. I’d love to know what you think !

Two for One Sunday: What is a Foodie?!?! And Beef stir fry 

Two for One Sunday: What is a Foodie?!?! And Beef stir fry 

Over the Memorial Day weekend holiday I was having a conversation with my neighbor about what a ‘Foodie’ really is. She says a foodie is not necessarily someone who cooks all the time but an individual that really enjoys the ‘art of eating’. Not just throwing something together like Wolf Slop, or stopping at a local fast food restaurant to fill your belly on a dime, but the actual art of appreciating the spices used in a curry dish, the bark on a piece of rib grilled with actual cherry or applewood instead of the taste of propane, the rich tomatoey taste of a marinara in an Italian dish, or the smooth taste of gelato right out of a machine with chunks of real fruit….instead of a packaged or processed scoop from the ‘health food’ section of your local grocer. Being a foodie is truly enjoying the art of eating <3.

With that being said I have decided that at this time I’m just one kind of foodie….the one who cooks, however as summer is just beginning my intent is to visit local restaurants, try wines, palate cleansers and to take in local views.

This seasons blog will therefore take a turn, you’ll begin to notice a few more restaurant posts and a few less me in the kitchen posts…you guys can hold off on that for a few…right ?

However, never fear Jay will not leave you completely hangin. I will do today’s blog post on my take on a freshly created Beef Stir-Fry. As you’ve browsed through the blog, you can absolutely tell I love Asian themed recipes. Not quite sure why but I do. I swear if given the time I could probably replicate any recipe of any restaurant I go to.

With that being said, I ask that you indulge me as we go into the step by step of how to make a declciously and healthy stir fry meal. As always you can opt for certain ingredients to you or your families liking. In my house we’re all the way meat eaters. So hang on tight, pour a cup of sake and get your tastebuds and chopsticks ready as we delve into the land of…stir fry !

Jay’s Beef Stir Fry


1 package of flank steak cleaned well and seasoned (remove and fat if necessary, although cut should be lean meat only)

1/2 of 4 bell peppers sliced (red, yellow, green and orange)

2 small zucchini sliced into quarters

1 onion sliced into quarters

1 package of mushrooms sliced into quarters

1 generous handful of snow peas

1 tablespoon of minced garlic

2 tablespoons of sesame oil

Spring onions diced


A few dashes of crushed red pepper

1/2 cup of Braggs Amino

1/4 jar of Hoison sauce

1 package of Ginger Honey crystals

1/4 bottle of chili garlic sauce

1/4 cup of Rice Wine Vinegar

A few sprinkles of sesame seeds

Himalayan Pink Sea Salt

Garlic powder

Onion powder

Course black or white pepper

Seasoning Salt

Step 1: Use a medium sized frying pan to pre sear your meat in before adding it to your wok. Allow it to cook until meat is no longer raw and add seasonings of your choice.  Then preheat your wok and add sesame oil…about 2-3 tablespoons worth.  

Step 2: Slice your veggies. 



Step 3: Add your seared meat to your wok.


Step 4: Begin to add your veggies to your meat on a low heat and stirring well. 


From here you’re now ready to prep your sauce.

Step 5: Add sauce ingredients to a measuring cup. Be sure to taste as you do not want your sauce to be overly salty.  


Once you’ve mixed your sauce ingredients well slowly pour it over your wok ingredients and continue to stir.


 Don’t forget to add your sesame seeds !!!! 


 From there allow your meal to simmer for another :5-:15 minutes allowing all of your ingredients to season well and cook together on medium heat. Once ypthe desired time has gone by and you’ve either made your veggies al dente or a little softer as I like them you’re now ready to serve.

What’s Stir fry without chop sticks and who cares if they don’t match 🙂

Bon Appetite


Stir Fry Chicken

Stir Fry Chicken

I absolutely love stir-fry of any kind. I love it because I can season it how I’d like and make as healthy as I’d like. I don’t do a whole lot of additives, I just season it the way I think it should taste and if you ask me it tastes pretty authentic.

Here’s my take on stir fry chicken.


Ingredients (2)

Chicken breasts

Fresh basil

Fresh carrots

Fresh or Frozen broccoli

Diced onion

Diced ginger

Sliced garlic

Sesame Oil



Hoisin Sauce

Braggs Amino (I used this instead of low sodium soy sauce, but you can use soy sauce if you’d like, but Braggs tastes JUST like soy sauce)

Thai Chili pepper sauce

Rice Wine vinegar



Garlic Powder

Onion powder

Black pepper

Poultry seasoning

Step 1: Wash your chicken breasts well and then cut them into bite sized pieces and season them well.

Chicken breasts

Seasoned chicken breasts

Step 2: Put 2 tablespoons in your wok and ensure it is greased well. Once its nice and hot add your chicken and diced onion, ginger and garlic.


Fresh garlic

Some benefits of the consumption of ginger include:

  1. It reduces pain and inflammation, making it valuable in managing arthritis, headaches, and menstrual cramps.
  2. It has a warming effect and stimulates circulation.
  3. It inhibits rhinovirus, which can cause the common cold.
  4. It inhibits such bacteria as Salmonella, which cause diarrhea, and protozoa, such as Trichomonas.
  5. In the intestinal tract, it reduces gas and painful spasms.
  6. It may prevent stomach ulcers caused by nonsteroidal anti-inflammatory drugs, such as aspirin and ibuprofen.

Chicken breasts onion and garlic

Step 3: Add your veggies…carrots and broccoli. Allow to cook for about :15-:20 minutes.

Final productStep 4: Add your fresh basil and allow to cook for another :5.

Fresh basil

Step 5: Make your sauce…1/2 a cup of Hoisin sauce, Seasonings, 1/4 cup of rice wine vinegar and  1/2 cup of Braggs Amino and mix well.


Step 6: Pour into your veggies and allow to cook well for another :5-:10 on low heat.

Final product (2)Step 7: Serve with our without rice and enjoy !


<3JayThe Foodie

Who wants porkchops !?!??!?!!?!?

Who wants porkchops !?!??!?!!?!?

I made fried porkchops for the very first time the other day…and they were delish ! I’m not a big porkchop fan but I had purchased them and didn’t want them to go bad. So, here’s what I did.


Above is picture of my complete meal…porkchops, baked sweet potato fries with sea salt and parsley, and green beans and it was yum yum good. Here’s how I got started…


1 large freezer bag

1/3 a container of Progresso Italian Bread Crumbs


Black pepper

2 tablespoons of all purpose flour

Crushed red pepper

1 teaspoon of granulated garlic


Step 1: Add all the ingredients above into a large freezer bag and add cleaned porkchops…I made 3 🙂

photo 1

Step 2: Once porkchops are coated well, add them to a frying pan with 1 inch & 1/2 of cooking oil. I didn’t have canola oil so I opted for light olive oil.

photo 2

Step 3: I couldn’t tell you how long I left the porkchops in the pan, but I allowed them to cook until they were cooked well and browned on either side.

photo 3

Step 4: After I cooked them well, I made sure I made sure I had a paper towel on a plate to absorb the remaining oil.

photo 4

From there ladies and gents…I made my veggies and sweet potato fries. Stay tuned for the fries in a separate post.

Note: I usually have health benefits associated with my meals, b/c I know folks want to ensure their meals are healthy. I will add the wonderful health benefits of the use of sweet potatoes, so be on the lookout for them in the next post, but the only real health benefit I can think to add to this particular post is about cooking with olive oil…take a look see.

Benefits of olive oil-

Cancer prevention has been one of the most active areas of olive oil research, and the jury is no longer out on the health benefits of olive oil with respect to cancer.

Anti-Inflammatory … It’s unusual to think about a culinary oil as an anti-inflammatory food. Plant oils are nearly 100% fat, and in a general dietary sense, they are typically classified as “added fats.” Intake of too much added dietary fat can be a problem for many reasons—including reasons involving unwanted inflammation. So it’s pretty remarkable to find a culinary oil that’s repeatedly been shown to have anti-inflammatory properties and provide health benefits in the area of unwanted inflammation. Yet that’s exactly the research track record that describes extra virgin olive oil.

Cardiovascular… In terms of antioxidant protection for our blood vessels, olive oil has been shown to lower risk of lipid peroxidation (oxygen damage to fat) in our bloodstream. Many of the fat-containing molecules in our blood—including molecules like LDL—need to be protected from oxygen damage. Oxygen damage to molecules like LDL significantly increases our risk of numerous cardiovascular diseases, including atherosclerosis. Protection of the LDL molecules in our blood from oxygen damage is a major benefit provided by olive oil and its polyphenols. Equally important is protection against oxygen damage to the cells that line our blood vessels. Once again, it’s the polyphenols in olive oil that have been shown to provide us with that protection.

Digestive Health…Studies on the Mediterranean Diet were an important part of this initial research on olive oil and the digestive tract. Protection of the lower digestive tract (for example, protection of the colon from colon cancer) is less well-documented in the olive oil research, even though there is some strongly supportive evidence from select laboratory animal studies. Many of these anti-cancer effects in the digestive tract were believed to depend on the polyphenols in olive oil and their antioxidant plus anti-inflammatory properties. One particular category of polyphenols, called secoiridoids, continues to be a focus in research on prevention of digestive tract cancers.

So, that was really quick and easy but I hope you enjoy !



Quick fix Monday with quinoa! (Say that five times fast!!!) or Meatless Monday Side dish

Quick fix Monday with quinoa! (Say that five times fast!!!) or Meatless Monday Side dish



photo 4My mother is always suggesting I try new things. While I had heard of quinoa before I had always been skeptical about trying it. When I saw or heard or even thought of it I thought of little seedy,hard yucky grains…like sand and I was not open to trying it…let alone serving it to others 🙂

I promised mom I would try it one day, so I took a minute bag from her house and decided to prepare it and serve it when company came. I checked out the ingredients…quinoa and brown rice…I figured it can’t be that bad, but I did want to ‘doctor it up’ just a tad.

Here’s what I came up with.

photo 1

1 package of ‘Seeds of Change’ quinoa and brown rice

1 sliced clove of garlic

1 handful of sliced mushrooms

A dash of course black pepper

1 sprig of shallots/spring onions

1 small handful of craisins

2 tablespoons of light olive oil

1 tablespoon of balsamic vinegar

A dash of sea salt


1.Microwave your bag of quinoa & rice for :90 or boil a pot of water and once water comes to a rolling boil add contents of bag.

2. Add olive oil to a small frying pan and once oil is hot add garlic first (you want your oil to have a garlic flavor and to light brown your garlic), then mushrooms, craisins, sliced shallots and allow to cook for :5-;10 minutes occasionally stirring with a slotted spoon.

photo 2

3. Once you’ve allowed your ingredients pictured above to cook well, add a dash of salt, pepper and balsamic dressing and allow to simmer for another:5

photo 3


4.Once you’ve mixed the above ingredients well, put the contents of your quinoa bag into a bowl and add contents of frying pan, slowly folding your mushrooms into your quinoa.

Last but not least…serve and enjoy !

And that’s your quick fox Monday with quinoa ! As always this can be cooked as a meal or a side dish. Either way its more than enough and very filling.

I try to always leave you guys with the health benefits of my ingredients, so please see below:


brown rice


Balsamic Vinegar



olive oil