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!

Wednesday, July 16, 2014

Smoked Salmon Ravioli

This summer I have been eating quite a bit of smoked salmon. It makes a great snack, sandwich addition and surprisingly a yummy filling for ravioli. If you enjoy making pasta at home I suggest you try this recipe. It only calls for a handful of ingredients, all of which are easy to find and inexpensive to buy. 
The recipe below is just a small batch of only 10 ravioli, if you are cooking for a crowd just double the ingredients and it will turn out just as delicious. 

Makes 10 Ravioli

8 oz of cream cheese, softened
6 oz smoked salmon, diced
2 green onion, diced

Mix the ingredients together until evenly combined. Place in the fridge until ready for use.

1/4 cup semolina flour
1/2 cup of "00" pizza flour or white flour 
pinch of salt
1 egg
1/8 cup water (only if needed)

Place the flour on a smooth surface and create a well in the middle. Crack the egg into the well and slowly beat the egg. Once the egg is scrambled, start slowly adding in a little flour at a time with and continue to mix with a fork. Keep mixing until you can't use the fork and start kneading the dough with your hands. Add water if needed, a little at a time. Continue to knead for 10 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. 
Cover in plastic wrap and set aside for 30 minutes. 

If you have a stand mixer, place all ingredients except the water into the mixer and turn on med/low until a ball starts for form, adding water if needed. Once the ball starts for form decrease speed to low. 

Putting it all together
Flatten the dough one sheet at a time with a roller or through a pasta machine. Lay out the dough and place a small dollop of filling evenly on one side of the dough. Fold the dough over to cover the filling and cut using a ravioli stamp or pastry cutter. Set each ravioli aside and dust with flour. Carefully place the pasta in lightly boiling water, when they float they are ready (about 3-4 minutes). Remove and drain quickly. Make sure to have the sauce ready so it is warm when serving. Have some sliced lemon on hand for garnish. 

I tested out two different things to toss the pasta in, one was butter and the other oil. Both were tasty but the butter won hands down! If you decide to use oil make sure to add a little extra salt or toss in some capers. 

4 tbs butter
2 tbs capers
pinch of salt

Place the ingredients in a sauce pan until the butter melts. Pour lightly over the pasta and serve immediately.
(pasta tossed in olive oil with chopped chives)

Saturday, July 12, 2014

Baked Falafel & Tabouleh with Tzatziki

This is one healthy meal that I can't get enough of. I love making baked falafel and homemade tzatziki, it's easier than you might think. I don't use egg in my falafel so it is vegan friendly as long as you leave out the yogurt.

I like to serve falafel with Tabouleh. Tabouleh is super simple and very good for you side dish that takes no time at all and tastes better the longer it sits. Another yummy addition to this meal would be some warm pita bread with a katamala olive tapenade or Greek Feta Dip. As always taste as you go and add more seasoning as you go along. Everyone has different tastes so it is up to you to manage the flavor. I hope you enjoy!! 

1 1/2 cups bulgar wheat
2 1/2 cups water
1/4 olive oil
1/4 cup lemon juice
zest from 1 lemon
2 tomatoes diced
3 cups chopped parsley

Bring the water to a boil. Rinse the bulgar wheat then place into a glass or ceramic bowl then pour in the boiling water, lemon juice, zest and the olive oil. Season with S&P then cover tightly with a tight lid or plastic wrap. Let it sit for 30 minutes to an hour. Once the bulgar is fluffy and cool add in the parsley and tomatoes. Taste and season again if needed. At this time you can add more lemon juice as well. Cover and refrigerate until ready to serve. 

2 cups Greek yogurt
juice from half a lemon
1 handful of dill, chopped
1/2 English cucumber, shaved thin 

Mix ingredients together and refrigerate until ready to use. Add as much or little dill as you like, I love the taste so I sometimes double it up.


1 can of chickpeas, drained
1/4 cup parsley
1/8 cup sesame seeds
1 tbs cumin
1/2 tsp baking powder
1/2 small onion
2 garlic cloves
1 cup breadcrumbs

Place all above ingredients except the bread crumbs into a food processor and pulse until mostly smooth. It is okay to leave it a little chunky. Transfer the mixture from the food processor to a bowl. Slowly mixing small amounts of the bread crumbs at a time until you are able to form a ball that will hold together and is not too sticky. Next place the mixture into the refrigerator for at least 30 minutes. (Keep some breadcrumbs on hand in case you need a little more after the mixture chills.)

Preheat oven to 400. After 30 minutes remove the mixture and form you patties or balls then place each patty or ball onto a non-stick baking sheet. Continue until you have used all of the mixture. Bake at 400 for 15-20* minutes on each side. Serve warm and enjoy! 

*Baking time depends on your oven. Use one patty as your test patty and sample it after 15 minutes on each side then decide if it needs more time. 

Tuesday, July 8, 2014

Pistachio Crusted Cod

Yum! From the first bite to the last I was loving this dish. This recipe is easy, quick and amazingly delicious. You can use just about any kind of white fish but cod was on sale so gave it a try. I hope you like it! Enjoy! 

4 cod filets
1/4 cup parmesan, finely shredded
1/2 cup panko bread crumbs
1/2 cup chopped unsalted pistachios
stone ground mustard

Preheat the oven to 400. Place the parmesan, pistachios and bread crumbs on a plate and mix well. Dry off each cod filet then spread a little stone ground mustard on each filet. Place the mustard side of the fish into the pistachio mixture and coat evenly. 
Carefully place each filet onto a lightly oiled baking sheet and bake in the oven for 10-15 minutes(time is based on thickness of the fish). Serve warm and enjoy!!

Monday, July 7, 2014

Forbidden Stir Fry

Have you ever heard of forbidden rice? Legend has is that this grain was eaten exclusively by Chinese emperors to increase longevity and health. Not only is it high in many nutrients but it is also tasty! Forbidden rice is a great source of iron, vitamin E and very high in antioxidants. Take a look in your nearest specialty grocer and pick up a bag of this rice. You will not be disappointed. 
This recipe is vegetarian but as you can see from the pictures I did use shrimp.... but I cooked it on the side and added it separately. It tasted great either way! If you use shrimp just peel it and toss it in 1 tsp of sesame oil and a tsp of red chili paste and saute for 2 minutes on each side. 


1 cup black rice 
2 1/2 cups broth 
1 tsp sesame oil

2 garlic cloves, minced
3 tsp ginger, minced
1/2 onion, chopped
1 tbs sesame oil
2 tbs soy sauce (plus more if needed)
1 tbs red chili paste
3 cups chopped bok choy
2 cups mushrooms (preferable shitake or oyster)
1/2 cup water chestnuts
1 yellow bell pepper, cut into small strips

To make the rice, bring the broth to a boil add in the sesame oil & rice. Reduce the heat to simmer, cover and cook for 10-15 minutes or until ready. (If needed: When the rice is soft pour it through a sifter to drain)

While the rice is cooking heat the sesame oil in a large pan and add in the garlic, ginger, onion and red chili paste. Saute until fragrant then add in the rest of the vegetables* and cook until the bok choy wilts. Toss in the rice when the vegetables are to your liking. Season with more soy sauce and red chili paste as needed and serve. 

*If you like your peppers crunchy wait to cook them until the last 2 minutes.