Biting Into Some Yummy Tide Pods!

Well, 2018 has brought the Internet from drinking bleach to eating those tasty-looking Tide Pods. I know, I know! Shortly after scrolling through Instagram and seeing the memes, I had an idea pop into my head! Sorry guys, I just could NOT resist!! Here’s how I whipped up some quick (but tasty) Tide Pod candies! And I’m sure you all know this but…don’t eat the real ones!!!!!

1. White chocolate

If you aren’t familiar with melting chocolate chips, here’s a little tip. If you are familiar, feel free to skip my rambling!

Boil some water in a relatively large pot. Place the chocolate in something that sits ON TOP of the boiling water, such as a bowl you can heat up or another pot. I happened to have a perfect metal bowl!

2. Forming the chocolates

White chocolate is a bit more difficult to melt than regular chocolate as it doesn’t get as smooth. Therefore it’s harder to shape. I did what I could with it as far as shaping it on the tray. Chocolate molds will also work! At this point, you can pop it in the freezer!

3. Mix some icing!

I couldn’t find gel icing in the right colors (I know, I was being lazy) but I decided to use this kind anyway because it tastes better. You need some blue coloring for a blue batch, and red-orange for the rest. I divided a can of vanilla icing in half for this.

4. Icing bags! YAY!

A bag of red and a bag of blue! I used plastic wrap and my smallest nozzle.

5. Decorate!

This is where you’ll make the swirl pattern before popping them back into the freezer! Leave them in until the icing gets hard.

6. Plastic wrap

Wrap each one with small cling wrap pieces until you get that plastic shiny look. This will also keep the icing from smudging until you are ready to serve them.

7. Party!

Serve them to friends for some LOLs! Enjoy!!

Advertisements

Stuffing-Style Turkey Meatloaf

I hope everyone had an awesome holiday and got all the goodies you wished for!! Now is that weird time between Christmas and New Years when I’m in limbo and feeling like a total blob, yet wanna get motivated for all the fab things we have planned in 2018! As I write this, I’ve got my ass parked on the couch in my fluffy robe looking at some leftover holiday mess that seems to creep back no matter how many times I attempt to clean it. The good news is, I’m bringing you my meatloaf recipe I made on Christmas Eve as promised on my Instagram post!

Let me begin my telling you I am SO NOT a meatloaf person normally, nor was I ever until I discovered THIS! I can’t take credit for the bread idea myself, but this is my version! It’s turkey meat, so much better for you than beef, and unlike other meatloaf I’ve tried before it is so so smooth!! So here it is…

  • 2 packages of ground turkey (antibiotic and hormone-free!)
  • 4-5 slices of bread (I use wheat bread)
  • 1 Large egg
  • 3 tbsp of olive oil
  • A dash of hot sauce
  • A dash of liquid smoke
  • A pinch of Himalayan pink salt
  • A pinch of cumin
  • 1/4 onion, finely chopped
  1. Preheat your oven to 350
  2. Throw the ground turkey in a large mixing bowl
  3. Tear the bread up into small pieces and add it to the turkey mixture
  4. Add the egg, olive oil, cumin, salt, hot sauce and liquid smoke
  5. Chop the onion and add it to the mix
  6. Using your hands, mix all the ingredients together until you have a smooth mixture (I prefer gloves when I don’t want to get my fingers sticky).
  7. Coat a baking pan with butter or coconut oil spray
  8. Form the mixture into a “loaf” on the pan
  9. Cover it with foil or a lid and pop it in the oven for 1 hour or until it’s cooked through the center
  10. Remove the foil toward the end to allow your loaf to “brown” a bit on top if you prefer
  11. Slice and serve!!

Show me your healthy turkey loaf with your fav side dishes on IG @stephaniepiix #urbanmermaid💕😋

Smokey 3 Cheese Eggplant Casserole 

Hello everyone! I hope you’ve all had a lovely 4th (for my US readers at least). I myself am just trying to take advantage of every summer day while having my ass thoroughly kicked by allergies. Fun! I want to share this awesome recipe with you all. It’s my own version of the classic Eggplant Parmesan!

Eggplant is amazing as a meat replacement because it has that meaty-like texture. You can also add mushrooms to this dish for an even more filling meal!

Ingredients:

• 1 large or 2 small eggplants

• a pinch of salt

• 3 eggs (it doesn’t hurt to have more on hand just in case)

• 1 can of breadcrumbs

• liquid smoke

• 1 tomato

• 1 cup of kale leaves

• minced or fresh garlic

• white wine

• 3 cheeses (preferably Parmesan, Gouda and Swiss…but for this one I used Swiss and double sharp cheddar for the hubby).

• 1 package of mushrooms

• 1/2 a small onion

• olive or vegetable oil

• hemp seeds (optional but highly recommended). Where on earth do you get those?! Why, right here of course!

Preheat your oven to about 350 and start by slicing your eggplant about a quarter inch thick. Place the slices in a colander to “dry out” a bit. Add a pinch of salt to them to speed up this process. Let sit about 20-30 minutes. You can use this time to rinse off your kale and mushrooms and set them aside.Once you feel they’ve sat long enough, heat your oil up in a large pan. Beat the eggs in a bowl and dump some breadcrumbs on a plate. You’ll be dipping each piece in the eggs first, then the breadcrumbs (they should stick) then throw them into the pan to fry until they are a nice golden brown on both sides. Once you do this, set them aside on a separate plate. Repeat until all the pieces are fried. Keep in mind: you’ll be adding more oil during the cooking process because these bitches suck up oil like crazy!!Now here’s the fun part: making the sauce! I love making my own sauces! Feel free to get creative with this part.My inspiration for this recipe to begin with was that I wanted to make an Eggplant Parmesan, but I’m not a red sauce person and wanted to tone it down a bit by making a “pink sauce.”

For the sauce I used the cheese grater on one tomato to make it into a “paste,” chopped 1/2 an onion, and 1 clove of garlic. Add about a tablespoon of white wine (feel free to drink the rest) and a small dash of my new-found favorite…Liquid smoke!!! This stuff is AMAZEBALLS!! I’m totally serious!! Even your hands will smell heavenly when working with this stuff (don’t eat those, though!) Please be aware, a little bit goes a long way with this, so your best bet is to pour a few drops into the cap and add it to your sauce that way. I find it really is quite potent! Mix the sauce well and set it aside.

Going back to the eggplant slices, coat a large baking pan with the oil you used to fry the eggplant pieces and start putting the pieces down in the pan. You will be layering all the ingredients together. Add the cheese and pour some of the sauce over the slices evenly, and start laying the kale and mushroom slices in as well.You’ll see it start coming together! Keep adding the cheese and sauce between layers until all the sauce is used up.Once all of the ingredients are in the pan, make the top part the cheesiest layer. Then sprinkle your hemp seeds on top for an extra protein boost! Bake at 350 for about 30 minutes or until you see the top layer of cheese start to get brown. Let it cool and share the smokey happiness!

Try it and tell me what you think in the comments or on my Instagram @stephaniepicss 🥂💜

Don’t Be Afraid of Tofu: Part 2

In one of my recent posts titled “Don’t be Afraid of Tofu,” I talked about how to cook tofu so that it tastes good and makes a nice addition to sandwiches, salads or appetizer platters. In this post, I will be sharing another method used today, and it turned out AHH-MAZINGGG! 

Here, you can see it is cut the same way, in thin squares. The difference this time is that I placed the pieces on a grill rack. 


I prepared a mixture of barbecue sauce, seasoned salt and rosemary.  Barbecue is one of my favorite flavores for tofu because it makes it into a tasty meat replacement!

Using a barbecue brush, I spread the mixture evenly onto each piece and popped them in the oven at 375 for about 25 minutes. Keep checking on them periodically to see how “crispy” they are getting, and take them out one they have cooked enough. Once they cool (which they will pretty quickly), remove them with a spatula and have them with any dish you’d like or eat them alone as tofu bacon! 

Don’t forget to share your recipes on Instagram with the hashtag #urbanmermaid

💙Happy baking!💙

Don’t Be Afraid of Tofu!

Often times when I mention tofu, there’s at least one person who responds with, “EEeewwWWwww!!1!!!11!!” Understandable, but I always try to explain that there is more to the package full of soggy wet block sponge-thingy than meets the eye. Tofu is actually a VERY versatile (and delicious) addition to any meal, or it can be a tasty snack all by itself! The issue most people seem to have with tofu is that it has “no flavor,” and that’s where the fun begins! Tofu takes on the flavor of other ingredients, so I’m going to provide a list of ideas to get your creative juices flowing!

First off, though, there’s a way to cook tofu so that it firms up and loses that “soggy” BS. In this case, I recommend looking for the extra firm kind.

1. Remove tofu from package, drain it and place it on a cutting board or other hard surface, between two paper towels.


Adding something heavy on top helps to press more moisture out. 

2. Let it sit for at least an hour. 

3. Once you’ve gotten a good amount of moisture out, cut your tofu block into thin square or triangle-shaped slabs. You may also cut it into small cubes for a stir-fry type dish.



4. Toast your tofu in a large skillet over medium/low heat without using any oils or pan coating. This will evaporate the excess water and make the tofu more firm.

Don’t forget, you may also do this in the oven!

5. Once it has browned up a bit, you may add flavoring as you like and allow tofu pieces to simmer until the flavor “sticks”.


Keep an eye on it to make sure it doesn’t burn.

Some flavor suggestions I recommend are:

Barbecue sauce

Beef or chicken broth

Soy sauce

Peanut sauce


In this case, I’ve made a mixture of peanut sauce, BBQ seasoning mix and a small amount of this guilty pleasure:


Steak ‘n Shake seasoning! (They sell it up front by the register!)


Let it cool and add it to sandwiches, salads, stir fry, or eat it on it’s own…there’s plenty of possibilities! 

Feel free to add some of your favorite flavors in the comments! 

Grandma’s Stuffed Cabbage 

Ingredients:• 1 head of cabbage (medium sized)

• 1 lb ground beef (you may also substitute turkey or chicken here)

• 1 egg

• 1 can of tomato juice (12 oz)

• 1 cup of cooked rice

 

1. Boil the entire head of cabbage in a large pot. Periodically separate the top layers of leaves from the rest so that they get softer quicker. They should end up soft, but not so soft that they fall apart.

2. Boil the rice

3. Put the ground beef, cooked rice, ½ the can of tomato juice, and egg together in a bowl.

*This is where you can add seasonings to the mixture for taste. I typically use: a pinch of garlic powder, sea salt, black pepper, oregano, fresh chives, and basil.

4. Blend the mixture together with clean hands (don’t forget to remove any jewelry from your hands at this point!)

5. Preheat oven to 350

6. Once the cabbage leaves are at the desired texture, drain and remove the cabbage head and set it aside to cool down.

7. Separate the cabbage leaves on a plate once they are cool enough to handle.

8. Using your hands, make the ground meat mixture into fist-sized balls and wrap each one in a cabbage leaf.

9. Place each cabbage roll in a baking pan

10. Pour the remaining tomato juice over the cabbage rolls

11. Bake in the oven, covered, for 1 ½ hours or until cabbage rolls are tender

12. Let cool and ENJOY!!

Shrimp Fried Rice 

Asian cuisine is literally my FAVORITE food of all time, and the best part is, its healthy!! Here is a tasty shrimp friend rice recipe for a delicious, light-weight meal you can make at home! WARNING: Skip the peanut oil if you’re allergic!! If you have a shellfish allergy, chicken or beef will work just fine.Ingredients:

• 8 whole shiitake mushrooms

• 3 tablespoons of peanut oil

• 2 large eggs

• 4 scallions

• 5 tablespoons of minced garlic

• 1 teaspoon of minced fresh ginger

• A few drops of hot sauce

• 2 tablespoons of soy sauce

• 1 teaspoon of sesame oil

• 3 cups of cooked rice

• 1 cup of cooked shrimp

• ½ cup of frozen peas

-Cut mushrooms into quarters

-Heat up half the peanut oil in a large pan, swirling to coat the pan

-Beat the eggs

-Pour eggs into pan, also swirling them to coat the pan (they should form a pancake)

-Remove eggs from pan and cut the “pancake” into pieces, then set aside

-Heat the remaining peanut oil in pan

-Add scallions and stir them for about 2 minutes

-Add mushrooms, garlic, ginger and desired amount of hot sauce and stir for about 3 more minutes

-Add shrimp, peas and eggs and cook (covered) for another 2 to 3 minutes

-ENJOY!!