Blue

It's Wednesday, so technically this post should be about a man, but there's just so much of Channing to enjoy that we thought we'd let him be for another week. Oh, Channing... What? Oh, sorry. We were daydreaming again. 

Amongst the various types of food we sisters enjoy, desserts are a big part of them (let's be honest, all categories are a big part for us). We know sweets are good in moderation and lately, we've been trying to explore a healthier side to our treats. As usual these days, Pinterest has come to our rescue! We came across this frozen snack last week and had to try it immediately. We were not disappointed and encourage you to try them yourself!

Frozen Yogurt Blueberries

Ingredients

• 1/2 cup Greek yogurt
• 1 tbs honey
• 8 oz package of fresh blueberries

Preparation

Make room in your freezer for a cookie sheet and line it with wax paper(the sheet, not the freezer). In a small bowl, mix the Greek yogurt and honey until even and well combined. Using a spoon and your well-washed fingers (original recipe suggested toothpicks; man up and use your hands!), add in a few blueberries in the bowl at a time and coat well with the yogurt mix. Place the coated blueberries on the baking sheet, spaced so that they don't touch and freeze together. Once all of the blueberries are coated, put the cookie sheet in the freezer for an hour at least. And if your name is Mariana, ask every 15 minutes if they're ready yet.

After an hour, each blueberry should pop right off of the wax paper. Enjoy right away or place into sandwich bags and put in the freezer to enjoy later.

Warning: They do start to melt pretty quickly so we recommend eating them right out of the freezer. Please note, this does not mean we think you should stand in your freezer and eat them. We do however think we are very funny. We hope you do too.

Don't forget your music and don't be blue eating these tasty treats!

Bon appetit. Buen provecho. Bluuuuueeee...


Mariana and Paula

A Poem for Channing

It dawned on us today that we've never blogged about our dear Channing Tatum and found this to be ludacris and unacceptable. So today, in honor of this beautiful, gorgeous man, we wrote him a poem.

Ode to Channing

Channing, you are our favorite boy

Everything about you brings us so much joy

 

There is no need for you to ever wear a shirt

We couldn't stay away, even if you were covered in dirt

You make us swoon whether you're in a suit

or on the beach

We'd love you in the rain, 

 

as long as you're always within our reach!

 

We loved Step Up, The Vow, and the like...

But we really cannot wait to see Magic Mike!

We'll see you ladies at the movies!

Bon appetit. Buen provecho. Cha-nning!

Mariana and Paula

Summer Girls

Memorial Day marks the unofficial start of summer around the country, but here in Tucson our spring is over as soon as it hits 100 degrees (you know, in April). So when summertime hits, what do you crave? Fresh vegetables and light, citrus flavors. Oh, and cheese. Because we all know by now that these Vazquez girls live by one rule: you can never go wrong with cheese. So in the spirit of summertime, we bring you a sassy little summer sidedish that can accompany just about anything.

Asparagus with Lemon Zest and Gorgonzola

Ingredients:

• 1 bunch of asparagus
• 2 tablespoons extra virgin olive oil
• 1/4 cup crumbled Gorgonzola
• Zest of half a lemon
• Salt to taste
• Pepper to taste

Preparation:

First, break off the bottom tips of the asparagus; they'll break off naturally where they should. Then, chop the asparagus spears into thirds and place in a bowl. Add olive oil, salt, and pepper and toss.

Heat a pan over medium heat and add asparagus. Sautee until the spears are tender but still crisp. Remove from heat and let cool while you prepare your accompanying dish.

After they cool, add the zest from the lemon. You can also add a little lemon juice if you'd like. Toss the Gorgonzola in and serve! (The original recipe called for feta, so you can also try that. We were skeptical at first of the pairing of the lemon with the Gorgy, but it actually worked really well, so we recommend it!)

This dish can be paired with just about anything. We made burgers and had the asparagus instead of fries and it was delicious! This is also a perfect dish to take with you to a summer party or on a picnic, since you don't have to worry about keeping it warm. Add a little music to take you back, and you'll be ready to face the heat!

Bon appetit. Buen provecho. We think it's fly...

Mariana and Paula

Some Day My Prince Will Come...

(To be read in the best English accent your little inner mind can conjure)

In honor of the Queen of England's Diamond Jubilee this week, we thought it would be very fitting to dedicate this week's Hungry for Men Wednesday to the royal family.

First in line in this royal post is the handsome Prince William.

Look at that smile and those sweet baby blues! No wonder Kate was swept right off her feet! And who could forget that fairytale wedding to Kate? She is such a sweet girl, so we could never steal William from her. We will however, gladly steal her incredible wardrobe! The Vazquez sisters are now on the hunt for a great pair of bright colored jeans in hopes that we will look as lovely as Kate does and not like a pair of loons in crazy colored pantaloonies...

But we digress!
Let us return to the matter at hand, shall we? On to Prince Harry!

Now there's a sexy ginger if we ever saw one! That wild unruly hair, flushed red cheeks and carefree smile... He has his rebellious side, drinking when he was under age (who didn't?) and fight with the paparazzi (who wouldn't!), but he has grown up a bit since then, and certainly grown into his good looks! He's a man with honors now, serving as Captain in England's Army Air Corps and he's a prince...What more could a girl want? Maybe some abs. A nice pair of royal abs...

We hope you've enjoyed the special royal edition of the Man Hunger.

Bon appetit. Buen provecho. And good day to you, sire!

Mariana and Princess Paula (A girl can dream right?)

Last, But Certainly Not Least

 Marshall Eriksen

You've just been lawyered.

Bon appetit. Buen provecho. Marsh-mellow!

Mariana and Paula

Come Original

We've mentioned before that cooking and food are part of our culture. Not just because we're Mexican, but because we're Vazquezes... Vazquezi...Vazquezeseses? You get the point. We grew up on delicious home cooked meals. Our mom makes amazing Mexican classics and our dad loves to invent and is particularly fond of Italian food. This particular dish is a Vazquez original recipe, first thought of by our father and perfected by the entire family. So now we share it with you and we know you'll love it! (And if you don't, please seek help. There's something seriously wrong with you).

Pasta Brie

 

Ingredients:

• 1 lb. Spaghetti
• 3 roma tomatoes, cut into medium cubes
• 1 medium white onion, coarsely chopped
• 7.5 oz Brie cheese, cut into cubes about ¾ inch wide
• 3 cloves garlic, finely chopped
• A bunch of basil, chopped. Reserve some whole leaves for garnish
• ½ cup dry white wine (Ex: Sauvignon blanc)
• Grated Parmesan cheese
• Salt and pepper

Preparation

Put the spaghetti to cook in a pot of boiling salted water. Keep checking on the pasta while your prepare the rest of the recipe. We want the pasta to be al dente when we mix it with the sauce.

While pasta is cooking, heat a small amount of olive oil in a large pan. Add in the chopped onion and sautee for about two minutes, then add the garlic. Cover the pan and let cook until the onion becomes transparent, stirring as needed so it does not stick or burn. Add in the white wine and turn the heat up to high to evaporate the alcohol in the wine. Add a dash of salt and pepper, then cover and let it sit over low heat.

Just before the pasta is al dente and ready to be strained, add in the cubes of Brie cheese, diced tomato and chopped basil to the onion and wine. Let ingredients sit until the cheese melts. When the pasta is ready, set aside one cup of the water before straining. You can use this in the sauce if you need to moisten it up a little.

Strain the pasta and add it to large pan with the sauce, mixing gently until all of the ingredients are well mixed and the pasta is evenly coated. It should have a pretty creamy constancy with the melted Brie cheese so add some of the pasta water here if you need to. Add in some grated Parmesan cheese and any more salt or pepper to taste.

Lastly and most deliciously, serve up the pasta, making sure your scoop up some of the sauce that may have settled to the bottom of the pan so that there is equal yumminess on each plate. Sprinkle with some more Parmesan cheese, garnish with a little basil leaf and enjoy! Oh and don't forget to serve yourself glass of that white wine and play a little music.

So what do you think? Since this is the first original recipe we post, you have to let us know if you try it out and how it went!

Bon appetit. Buen provecho. Brie!

Mariana and Paula

The Quinoa Song

We're sure many of our lovely Hungertons have discovered the wonder that is Pinterest. You can just get lost for hours looking at the many great pins from friends or even random users and being inspired by all that Pinterest has to offer. One of our favorite things to look for here are yummy new recipes to try out! Paula came across today's recipe through a pin from her favorite blonde, Miss Jessica W. It's a great recipe filled with lots of bright colors and is a refreshing dish for the hot days of summer! The original recipe came from The Diva Dish and we made a few adjustments to enhance the tastiness of this recipe.

Summer Quinoa Salad

Salad Ingredients

• 1/2 cup dry quinoa
• 2 cups vegetable broth
• 1 can garbanzo beans, drained
• 1 can black beans, drained
• 1 cup grape tomatoes, cut in half
• 2 avocados, diced
• 2 cups spinach
• 1/2 bunch of cilantro
• 1/4 cup purple onion
• 2 small cloves garlic

Dressing Ingredients 

• Juice of 2 lemons
• Zest of 1 lemon
• 2 tsp. dijon mustard
• 2 tsp. olive oil
• 1 tsp. honey
• 1/2 tsp. cumin
• Salt and pepper, to taste

Preparation
Place the quinoa in medium saucepan and add the vegetable broth. Let it soak in the pan for 15 minutes, then bring to a boil over medium-high heat. When it comes to a boil, reduce heat to low and cook for about 20 minutes, stirring periodically. Once almost all of the liquid has been absorbed, remove from heat and cover.

Finely chop up the spinach and cilantro and place in a large bowl. Then, finely dice the onion and garlic and add into the bowl with the greens. Add in the quinoa, drained garbanzo and black beans and mix well.

In a separate bowl, whisk together all of the dressing ingredients until well incorporated. Add the grape tomatoes and diced avocado to the salad, then pour the dressing over the salad and mix until combined. Serve up and enjoy!!

Note, if you think you might end up with leftovers, add in the avocado to each portion so that it doesn't turn black in your salad.

Not only is this quinoa salad a tasty treat, it is also very healthy. With the quinoa for grains (technically it's a chenopod... Google that shizznick), beans for protein and the greens, tomatoes and avocado for veggies, you just can't go wrong! It also leaves a guilt-free conscience that will feel inclined to have a little dessert. Go ahead on!

As for your music... well let's just say, only the internet and YouTube could bring us this little gem.

Bon appetit. Buen provecho. Quiiii-Noa!

Mariana and Paula

Still Hungry... But for Ted!

How I Met Your Mother offers a plethora of men for more tastes than one can shake a stick at (thank you thesaurus for that one!). While some of us enjoy the seductive awesomeness that is Barney, others enjoy the hopeless romantic charms of Theodore "Ted" Evelyn Mosby.

Ted has sparked a movement. Romantics around the world have professed their love to their objects of affection, inspired by Ted's determination to find love. Women desperately swoon over men who are willing to express their emotions, watch Star Wars regularly, design buildings, and wear red cowboy boots.

Fact: the CDC reports that the sales of yellow umbrellas have increased by 450% since the first season of HIMYM. The Wall Street Journal noted a shortage of red boots last year. And the FBI is currently investigating the suspicious rise in Google searches and Amazon purchases of blue French horns. Why you ask?

Why else?

Bon appetit. Buen provecho. Pull a Mosby!

Mariana and Paula

Sangria Wine

We've mentioned our lovely Biggest Loser get togethers before, and this week, we were in charge of the refreshments. Enter a time-honored Vazquez tradition: SANGRIA!

Ingredients

• Ice
• 1 cup white rum
• 5 key limes
• 1/2 cup sugar
• 1/2 cup water
• 1 bottle red wine
• 1/2 liter of sparkling water or club soda
• Chopped fruit (watermelon, pineapple, berries, apple, pear, grapes)

Preparation

In a small saucepan over medium heat, mix sugar and water, stirring constantly until sugar is dissolved. Let cool. This creates a simple syrup which you'll use to sweeten the sangria.

Put a significant amount of ice in a large punch bowl. Add rum and shimmy to "burn" (that's what our father calls it, we don't know what it actually means, but do it). Add the juice of the five limes. You may want to have a couple more on hand in case you need to add more later. Slowly stir in the simple syrup then pour in the bottle of red wine and the 1/2 liter of sparkling water.

Chop as wide of a variety of fruit as you would like. This time we used watermelon, pineapple, and frozen berries, making it slightly tropical and delicious. Sangria often includes red apples, pears, and/or grapes, so you really can't go wrong. Mix the fruit into your yummy punch, serve in a tall glass, and enjoy!

Warning: Pace yourself! Although tasty and refreshing, it can be sneaky. Especially the rum-soaked fruit. Mmmm... rum-soaked fruit.

As always, here's a little music to accompany your sipping (or downing as the case may be).

Bon appetit! Buen provecho! Why is the rum always gone!

How We Met Barney

First things first... we made the most AH-MAZING sangria yesterday! Look for the post soon :) But in the meantime, let us talk about the wonder that is Barney Stinson.

Now, for those of you who watch How I Met Your Mother, you may think, "Aw, I love Ted!" But ladies, in case you haven't realized it yet, Barney is where it's at. We've paid homage to the man's theories before, but we felt it necessary to also showcase the man himself.

On the outside, Barney is a womanizer and nothing more. However, if you continue to watch you'll find that Barney is also witty, smart, funny, and very sweet. Oh, also, he's awesome. In fact, when he's sad, he stops being sad and is awesome instead. True story. And when he blows his nose, it's just because it was overflowing with awesome and he had to get some of it out. In short, we have an awesome, hilarious man, who's also not too hard on the eyes:

What's not to love?

On a side note, we do understand that Neil Patrick Harris is gay. But have you seen how absolutely adorable he is with his hubby and their twins?

Love!

Bon appetit! Buen provecho! Legen... Wait for it-hope you're not lactose intolerant cause the next word is... dary!

Mariana and Paula

Hungry for Drake

We would say that one of the best parts of the return of The Man Hunger is the return of Hungry for Men Wednesday.  So let's get right to the point, shall we?

 
Oh, Drake... You can't tell us that his way with words and rhymes paired with that sexy pout doesn't make the room start feeling a little bit warmer all of a sudden!

We first fell in love with him during his true Canadian days, starring as Jimmy in Degrassi. Even at such a young age, we could see his potential to be a heartthrob.

And of course it only got better when we paired those sultry lips with that sexy voice. How could anyone resist such a man?! We certainly all know that Mariana can't resist a hot man in a peacoat!

Finally, we leave you with the gorgeous spark that set fire to this week's sexy obession of Drake. Just close your eyes and imagine him serenading you, telling you he'll take care of you...

(It's okay if you hit replay about 5 times. Paula sure did!)

Bon appetit! Buen provecho! YumYum!

Mariana and Paula

Always Coming Back

So as you may have noticed, we haven't blogged in about 6 months. What can we say? We just kinda slacked off... But in the spirit of spring and Easter, we bring you the rebirth of The Man Hunger! And really by 'rebirth', we just mean we're going to start making an effort to blog again. Aren't you excited?!

On this lovely Easter day, we decided to make a nice brunch for our family. Didn't want to get too complicated but wanted to try something new. So here is the yummy menu for our Easter brunch!

Easter Brunch

Spinach & Ham Quiche | Rosemary Potatoes | Fruit Salad

Spinach & Ham Quiche

Ingredients

Crust:

• 1 cup flour 
•  1/2 teaspoon salt
• 1/4 cup olive oil or canola oil
• 1/4 cup cold water

Filling:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 1 cup fresh baby spinach, packed
• 6 oz Canadian bacon, diced and sauteed
• 1 1/2 cups shredded Swiss cheese
• 1 9-inch glass pie plate

Preparation
Preheat oven to 375 degrees F.

Crust:
Mix the flour and salt in a medium bowl with a fork. Then in a separate bowl using a whisk or fork, beat the oil and water to thicken. Add the liquid mixture in to the flour and mix until well incorporated. Press the dough into the pie plate, making sure it is evenly distributed and that there are no holes.

Filling:
Mix the eggs, heavy cream, salt and pepper in a blender for about 1 minute until well combined. Then layer the spinach, Canadian bacon and cheese and repeat. Slowly pour the egg mixture over the top, letting it settle in between all of the ingredients.

Carefully place in oven and bake for 35-45 minutes, until the egg mixture sets. Let cool for a bit then slice and serve!

Rosemary Potatoes

Ingredients

• 6-8 red potatoes
• Olive oil
• 4 sprigs of fresh rosemary
• Coarse salt
• Pepper

Preparation
Wash the red potatoes thoroughly and remove any bad spots. Dice into approximately 1 inch pieces. In large pan, heat a couple tablespoons of olive oil and add potatoes.

Take two of the rosemary sprigs and remove the little leaves by running your fingers down the sprig in the opposite direction of the leaves' growth. Chop finely and add to the potatoes. Throw in the other two sprigs whole (for the aroma and taste). Add a couple pinches of the coarse salt and pepper to taste.

Turn the heat to low and cover the potatoes, turning them occasionally. Cook until the potatoes are soft. If they're cooked all the way through but not browned on the outside, you can uncover them, turn the heat up, and finish browning them. Remove the two whole rosemary sprigs before serving.

Fruit Salad

Ingredients and Preparation
You can really go wrong with fruit salad, so just purchase fruit that you like and in as wide of a variety as you want. Based on our taste and what was on sale, we used strawberries, pineapple, and pears for this. Chop fruit into bite-size pieces, toss in a bowl, and serve.

Note: If the fruit is tart, you can drizzle a little honey over the fruit and toss. A little goes a long way and will give the salad a touch of sweetness.

Easter brunch was served with mango or traditional orange juice mimosas, with strawberry slices dropped into each glass (and another strawberry for garnish).

So there you have it Hungertons! We're excited to be back and hope you're happy to hear from us again. We're also looking forward to re-starting Hungry For Men Wednesdays... oh, hot men, how we've missed you!

We hope you all had happy Easters, if you celebrated!

Bon Appetit! Buen Provecho! We're baaaack!

Mariana and Paula

PS - You didn't think that we forgot your music, did you?!
 

Our Biggest Loser Appetite

Every Tuesday, a group of lovely ladies get together to enjoy the finer things in life - some TV (Biggest Loser to be more specific), some food, some wine, and some eye candy. Sounds like the perfect combo for us Man Hunger sisters, right?!

Each time we gather, every girl is in charge of bringing a dish to share with the group. We've had everything from cheese and crackers, to macaroni and cheese, to meatloaf, and a multitude of desserts. We realize the irony of eating such amazing spreads during Biggest Loser, but we enjoy ourselves anyway. And as we munch away and in between comments about the contestants, we admire one of the newest additions to the Biggest Loser team:

Dolvett Quince

Our man here is one of the new trainers on the BL ranch, and we like his style! Whether he's yelling at the contestants, having a heart to heart, or giving us an enchanting smile, he always elicits a collective sigh or "Oh, Dolvett" from the group. So thanks for being the perfect dessert to our feast, Dolvett!

Bon appetit! Buen provecho! Oh, Dolvett!

Mariana and Paula

Strawberry Fields Forever

It has been positively freezing here in Tucson. I know, I know... there are places in the country that are much colder than us, but when you're used to the 80s and 70s and suddenly it drops into the 40s? It's brutal! So when I was trying to find something to bake for a certain someone's birthday, it figures I was drawn to a more summery treat. In celebration of my favoritest sister's birthday, I give you:

Paula's Birthday Strawberry Cookies

Ingredients

• 2 cups strawberries, diced into 1/4-inch pieces
• 1 teaspoon fresh lemon juice
• 9 tablespoons granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream

Preparation

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Set aside.
 
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Add the butter in and rub the mixture with your fingers until it resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Using your hands the entire time to mix the ingredients helps it to come together more easily.

Using a tablespoon (or your hands!), drop dough onto a baking sheet lined with parchment, spacing them evenly. If they're very round, flatten them a little with a spoon so that the inside cooks properly. Bake for about 24-25 minutes, until golden brown. Transfer to a wire rack, and let cool. If you try to lift them from the parchment paper too soon, they'll stick, which we learned the hard way. Once they're cool enough to lift, enjoy with milk, coffee, or tea.

Happy birthday sissy wissy! I hope your dinner was fantastic (once again, thanks to Justin for helping make birthday dinners delicious successes) and that you enjoyed your cookies! Here's to a fantastic year for you! (And a little music never hurt).

Bon appetit! Buen provecho! Happy Birthday!

Mariana

Return of the Mac

Here we are, at the Maloney house, in the midst of too many dogs, a cat that won't come out from under the couch and lots of hungry people. A perfect Thanksgiving! But we are very thankful to be surrounded by all this love and all of this great food!

Amidst the many adults, we have a couple of young children, as well a few adults that are still kids at heart. And what do kids love? Mac and cheese! So as a nice side dish, we made a big serving of homemade, baked macaroni and cheese! We haven't tried it yet but it smells fantastic! This will be a great dish for children, a cold night or just cause its awesome!

Baked Mac and Cheese

Ingredients:

• 1 lb. Elbow macaroni
• 3 cups Milk
• 4 tbs. Butter
• 1 Egg
• 3 tbs. Flour
• 1/2 tbs. Powdered mustard
• 1/2 tsp Paprika
• 1 bayleaf
• 2 cups Sharp cheddar, shredded
• 2 cups Mild cheddar, shredded
• 1 tsp Salt
• Black pepper, to taste

Preparation

Preheat oven to 350 degrees F.

In a large pot of boiling water (salted), cook the macaroni to al dente. Be careful not to overcook the pasta or you could end up with mushy noodles after you bake it.

In a medium saucepan, melt the butter. Add in the flour and mustard using a whisk and keep it moving until the mixture is smooth and free of any lumps. Stir in the milk, paprika and bay leaf. Simmer for 5 minutes, being careful not to boil the milk over, and remove the bay leaf.

Beat the egg in a small bowl. Carefully take about 1/2 cup on the milk mixture and slowly add it to the egg, constantly mixing it with a whisk. This helps bring the egg closer to the temperature of the milk mixture so that when you add it in, it doesn't just cook into a big scrambled mess! It is officially called "tempering an egg". Some of our fellow Hungertons may have known that, some of you may now be further impressed with our cooking skills! Add in your tempered egg to the milk mixture.

Reserve 1/2 cup of the mild cheddar and 1/2 cup of the sharp cheddar cheese and stir in the rest to the milk mixture, along with the salt and black pepper. Fold in the al dente macaroni pasta and pour into a casserole dish. Top with the reserved cheese.

Bake for 30 minutes, until bubbly and browned on top. Let rest for about 5 minutes and enjoy!

For your musical delight, we have a great classic which we hope you all remember and enjoy!

Thanks again for following us in our foodie ventures. We hope you all have a great Thanksgiving!

Bon appetit! Buen provecho! Yum!

Mariana and Paula

Ode to Thanksgiving

Our favorite time of the year is here! With our love of food, cooking, and eating, is it any surprise that today is one of our favorite days? The mashed potatoes! The turkey! And the pie... oh, the pie.

But today is also about family, and friends, and love, and being grateful. So we'd like to take a moment to give thanks for all of the wonderful parts of our lives.

We are thankful for our family... for our parents who always support us, for our extended family who brings so much joy to our lives, for our furry children who keep us entertained, and for our new additions (thank you for having us Maloneys!).

Speaking of Maloneys, we are also thankful for Justin. Thanks for letting us do our sisterly thing Just, whether that's putting up with the Bachelor, testing out our cooking, or just listening to our ridiculousness.

We are grateful for our wonderful friends, old and new. You make us laugh, hear us out, and keep us sane! Hopefully we return the favor every once in a while.

We are also thankful for you, our readers, whom we've lovingly started referring to as our Hungertons. We're really enjoying sharing our eating and cooking adventures, and our love of hot guys, with you. Thank you for taking the time to read our silliness and for even trying out some of our recipes. We're excited to continue on with this little venture!

We would be remiss if we didn't mention that we are also thankful for each other. It's been wonderful to live in the same city again and always have someone to share things with!

And finally, we are thankful for food! We think it's important to realize every once in a while that we're lucky to be able to eat the way we do because many others cannot.

Alright... now about getting some wine for this cheese...

So savor today's meal and let us know how it goes! What dish made your Thanksgiving dinner special? If you can, take pictures and notes and send them our way! Oh, and don't forget some dinner music!

Happy Thanksgiving Hungertons!

Bon Appetit! Buen Provecho! Gobble Gobble!

Mariana and Paula

Our suspicions have been confirmed!

While we have our experimental apple cobbler in the oven and we play with a new macaroni and cheese recipe (make sure you check in tomorrow to see how it all turned out!) we have some time to reflect. On men. This last week we made a trip up to Phoenix for a Lady Antebellum concert. We got a great spot on the floor, sang our hearts out, and enjoyed the view! Most importantly, we confirmed what he had already suspected... Charles Kelley is H. O. T.

You may recall that we've already featured the one and only Mr. Kelley on a previous post. At that time, we based his hotness primarily on his voice and his ability to rock a pea coat like no other man we've seen. However, ladies and gentlemen of the Hungry for Men jury, we now present you the following additional evidence to support our claim:

Exhibit A: Kelley croons his way into our hearts, his passionate voice resonating in our souls.

Exhibit B: Kelley embraces his sexiness and uses it to seduce the audience.

Exhibit C: The camera loves Kelley and we are treated to a double dose of his beauty.

Exhibit D: Watch as Kelley rises from hotness and commands the stage and your attention. See how he makes tight pants and a beautifully revealing shirt look desirable (something that not just any man can pull off). Look above him to the big screen and admire the passion in his face as he belts out that gorgeous manly voice.

Ladies and gentlemen of the jury. We rest our case.

Bon Appetit! Buen Provecho! We need Charles now!

Mariana and Paula

PS - We'd like to congratulate Charles for being the first man to grace our Hungry for Men posts twice. It's quite an honor, and, as evidenced by the above, a well deserved one!

Sprouts of Time

Brussels sprouts. We're not sure if there is another vegetable with a worse reputation than these little green bad boys. Justin hates them, Mariana likes them, and Paula has never even tried them. With Thanksgiving upon us and in an effort to see what kind of potential these sprouts have, we created a recipe for a side dish featuring the one and only Brussels sprouts (and maybe some bacon).

Bacon Brussels Sprouts

Ingredients

• 2 lbs Brussels Sprouts, trimmed and halved
• 1/2 lb Bacon, cut into 1/4" slices
• 1/2 Medium red onion, sliced thinly
• 1 tbs Minced garlic
• 2 tsp lemon juice
• 1/2 cup grated parmesan
• 1 tbs Olive Oil
• Salt and Pepper, to taste

Preparation

In our hunt for a good recipe, I uncovered some helpful tips on cooking sprouts. Food Blogga recommended "shocking" the sprouts, meaning moving them into a bowl of ice water after they have been drained to stop the cooking, helping them keep their vibrant color and keeping them from getting too mushy. So begin this dish by cooking the sprouts in a pot of boiling water, seasoned with about half a tablespoon of salt, for about 3 minutes and shocking them in ice water.

In a large wok or pan over medium high, heat the olive oil and add the garlic, bacon and onion slices in. Cook the bacon until nice and crispy. Then, very carefully drain as much of the bacon grease as possible or try soaking it up using a few paper towels.

Add in your sprouts to the pan and sauté everything for about 5 minutes or until the sprouts begin to get a nice golden brown to them. Finish up by seasoning with some salt and paper, and spinkling the parmesan cheese on top once plated on a serving dish.

The bacon sprouty wonders were a big hit at our last Biggest Loser viewing party and hopefully they will be a hit at your dinner table too!

And don't forget your music! (Caution: it's kind of a weird song...)

Bon appetit! Buen provecho! Sprouts!

Mariana and Paula

Spaghetti Junction

In our household, spaghetti is considered a comfort food. It's warm, it's meaty, it's full of delicious carbs... what's not to like?! Justin and Mariana like to make it regularly, and have perfected their very own recipe. In fact, their wedding favors were little spice jars filled with oregano or chili flakes and accompanied by this recipe. For those of you who joined us that day (and hopefully joined the bride on the dance floor for a little Gaga, MJ, or Shout!), hopefully this is an oldie but goody! For those of you weren't there, we hope you enjoy it now!

 The Vazquez-Maloney Spaghetti

Ingredients

• 1 package of spaghetti
• 1 pound of lean ground meat or ground turkey
• ¼ onion, chopped
• 2-4 cloves of garlic, minced
• 1 cup red wine
• 1 can chopped tomatoes
• 2 regular cans tomato sauce
• Salt, to taste
• Pepper, to taste
• Oregano, to taste
• Chili flakes, to taste

Optional Ingredients:

• Garlic powder, to taste
• Fine herbs, to taste

Preparation:

In a large saucepan, begin sautéing the ground meat with a little salt and pepper. When the meat is about halfway done, add the onion and garlic. Stir frequently. Once cooked, drain excess fat and remove the mixture from the saucepan.

In the same saucepan, pour the red wine. You can use stale wine if you have it, or open a new bottle. Let the wine cook off a little. As it’s doing so, scrape the bottom of the pan to lift the taste of the meat, onion, and garlic.

Next, add the one can of diced tomatoes and two cans of tomato sauce to the wine. Stir, then add the meat, onion, and garlic. Add herbs, salt, and chili flakes (and optional ingredients if you're using them) and stir. Let simmer.

Boil water with a couple pinches of salt. Add spaghetti and cook according to the instructions on the package.

While the spaghetti cooks, taste the sauce. Add more of the herbs, chili flakes, or salt if needed.

Strain spaghetti. In large bowl, mix spaghetti with enough sauce to coat the noodles. Serve, then spoon a little more sauce on top.

Enjoy with bread, red wine, and a little music!

Bon appetit! Buen provecho! Meaty carbs!

Mariana and Paula

Jenny Artichoke Lived in a Boat...

We know, we know. We are totally slacking lately! But to make it up to you, we bring the scrumptious peace offering of...

Artichoke Dip

Unfortunately, we don't have a picture for you of this tasty treat cause in our haste to eat it all up, we forgot to take one!

Ingredients

• 12 oz bag Frozen Artichokes, thawed or two cans of artichoke heart in water, strained
• 2 Garlic clove
• 1/4 c. Diced red onion
• 1/2 c. Mayo
• 1/2 c. Greek yogurt
• 1/4 c. Parmesan cheese
• 8 oz. Cream cheese
• 1 tbs. White wine
• 1 tsp. Salt
• 1 tsp. Pepper
• 1/2 tbs. Chili flakes

Preparation

• Preheat oven to 375 degrees F.
• Chop thawed artichoke hearts and the peeled garlic clove in a blender or food processor until fine.
• Put artichoke and garlic in to a mixing bowl and add in the finely diced onion
• Add the mayo, yogurt, Parm, cream cheese, white wine, chili flakes, salt and pepper. Mix together to blend well.
  
• Place in a baking dish and bake for 20 minutes, until golden and bubbling on top.

We made this great recipe in a GCS free version for a friendly gathering at the beginning of the week and it was a great hit! It can be paired with crackers, chips or bread.

And though we may not have a picture to go with the recipe, we do have your song!

Bon apperit! Buen provecho! Yummy hearts!