Wednesday, May 30, 2012

Banana Peach Freeze

This recipe is easy to make and has only 5 ingredients! It has a consistency of a thick milk shake and can also be served in small bowls like ice cream. I prefer using coconut milk because it gives it a creamy taste, but you can use any type of milk in this recipe. Even soy or almond milk if you are lactose intolerant. Enjoy!

1 1/2 cups sliced frozen peaches
2 sliced and frozen bananas
1 1/4 cups milk
3/4 tsp pumpkin pie spice
1 tbsp honey

Put bananas and peaches into a blender. Pour milk on top. Pulse, turn off blender and stir to loosen up fruit chunks. Repeat until fruit chunks are broken. Add in honey and spice and blend until mixed. Should be a thick, creamy and smooth consistency. Serve immediately. Makes about 4 servings.

Monday, May 28, 2012

Fresco Mozzarella Basil Stuffed Hamburgers

For memorial day, my fiance and I enjoyed some amazing hamburgers! This recipe is a simple, grill recipe with all natural ingredients. My fiance, Tony, is the chef for and and does product and recipe videos. He taught me many of the cooking skills that I have today.  I included the recipe video to share with you below. This recipe is one of my favorites, I hope you enjoy it!

Fresco Mozzarella Basil Stuffed Hamburgers

Chef Tony's Memorial Day Burger Recipe


  • Ground Chuck (80/20) 4 Lbs
  • Mozzarella Cheese (Shredded) 3/4 Cup
  • Basil (Rough Chopped) 3 Tbsp
  • Parmesan Cheese (Fresh grated) 3 Tbsp
  • Extra Virgin Olive Oil 2 Tsp
  • Keiser Rolls or Hamburger Buns 6 Each
  • Kosher Salt 1 Tsp
  • Black Pepper 1/2 Tsp
  • White Pepper 1/4 Tsp
  • Roma Tomatoes 3 Each
  • Basil (Fresh Chopped) 3 Tbsp
  • Extra Virgin Olive Oil 3 Tbsp
  • Salt and Pepper To taste
  • Crushed red pepper flakes 1 tsp


  1. Begin by pre-heating your grill to 425-450F, preferably with a hot side and a cooler side; by setting one side of your grills burners lower than the other (after per-heating).
  2. Place ground chuck in a large mixing bowl, breaking-up loosely. Add salt, black and white pepper and lightly blend them together.
  3. In a separate bowl, blend together the shredded Mozzarella, grated Parmesan cheese, extra virgin olive oil, and fresh chopped basil.
  4. Dice tomatoes and place in a colander, in the sink, or over a bowl; sprinkle with salt and allow them to masserate for 10-15 minutes.
  5. Once masserated, blend diced tomatoes, fresh basil, extra virgin olive oil and salt and pepper to taste. Set aside until hamburgers are cooked.
  6. Begin scooping out a small hand full of ground chuck and placing the loose balls on a baking sheet. Once you have all twelve balls portioned out (roughly the same amount in each), Begin forming patties by lightly pressing them down with your hands; careful not to over work or compress your patties. Once Flat and round, use your thumb to create a well in the center of each patty.
  7. With a kitchen spoon, fill each of 6 wells with the mozzarella mixture, lightly pressing in with the back of the spoon.
  8. Place the 6 empty patties on top of the 6 filled patties and lightly press together, Crimping the edges of each with your finger tips. Once all patties are crimped your ready for the grill.
  9. Grill the hamburgers for about 3 minutes on each side for medium and continue cooking a couple minutes per side if you prefer med-well to well done burgers.
  10. Toast the buns on the grill for 30-45 seconds, place patties on each of 6 buns and top with spoonfuls of the fresh marinated tomatoes and basil.

Saturday, May 26, 2012

Gluten free pasta with chicken sausage

Gluten Free pasta with chicken sausage
Estimated cooking time: 20 minutes

Chicken sausage- 12 ounce pack of fully cooked sausage sliced on diagonal into ¼ inch slices. ( I like Al fresco roasted garlic chicken sausage with onion & herbs. Its also Gluten Free)

1 tbsp oil
1 tbsp butter
½ tsp garlic chopped
1 bag of Gluten free brown rice spiral pasta (you may use any type of pasta)
juice of ¼ large lemon
½ tsp lemon zest
2 tsp basil pesto (or 1 tbsp fresh chopped basil)
salt to taste

1 tbsp fresh grated Parmesan cheese( to add on top of finished pasta)

Cook pasta. While pasta is cooking, sauté sausage until brown in large skillet on medium high heat with 1 tbsp oil, garlic & 1 tbsp butter. Remove from heat once brown. Drain pasta once it is tender. Don’t overcook. Add remaining ingredients to pasta and then add to skillet with sausage. Toss to mix. Serve immediately with fresh grated Parmesan cheese on top.
*This works great with any type of pasta, regular or whole wheat. You also may use a different type of sausage if you prefer.