Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Tuesday, October 12, 2010

Spaghetti Squash Medley


1 spaghetti squash
1 large chopped tomatoes
tablespoon olive
minced garlic and onion
1-2 cups fresh broccoli florets
1-2 cups of sliced carrots
1 small package of snow peas
Parmesan cheese

Preheat oven 400. Cut squash in half, spray with olive oil spray and place on a baking sheet face down. Bake at 400 for 30-40 minutes.

While the squash is baking add a little water into a large pot and turn on high heat. Add in broccoli, snow peas and carrot, onion and garlic cover and cook for 5 minutes or until veggies start to become tender. Strain and add strained veggies to a large bowl and add the diced tomatoes and basil.

Once the squash is done remove seeds. Using a fork, separate squash into strands; toss with veggie mixture, add s&p. Serve with Parmesan cheese.

Wednesday, September 1, 2010

Edamame Corn Salad

1 package of cooked and cooled edamame beans (no shell)
2-3 ears of corn
cilantro (frozen trader joe's cilantro works best)
touch of brown sugar
rice wine vinegar

In a bowl combine and stir the cilantro, a tbsp. of rice wine vinegar and brown sugar until the sugar disolves. Remove kernels from the cob and place into the bowl and add edamame. Stir all ingredients together. Taste and add more rice wine vinegar if needed.

Wednesday, May 26, 2010

Stuffed Portobello Mushrooms

This is a really yummy one you can serve as an appetizer, side or entree! Its super good!

- Fresh Spinach
- Large Portobello Mushrooms
- Eggplant- cubed
- Balsamic Vinegar
- Sliced Tomato
- Mozzarella
- Garlic Powder
- Italian Seasoning

Tear the stalks off the mushrooms and put them into a large ziploc bag with balsamic vinegar with garlic powder, set in the fridge for an hour. Preheat the over to 400. Saute eggplant in olive oil until it's soft then add spinach, season with Italian seasoning, s&p and garlic powder. Cover and cook until spinach is wilted. Take mushrooms out of the bags and place on a nonstick baking pan gills facing up. Spoon the eggplant, spinach mixture onto mushrooms. Top with mozzarella and a slice of tomato. Bake for 15 minutes.