Muy Delish » A Food Blog with Tasty Recipes

Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy Delish

Hi Friends! We just got back from an almost week long vacation! I will keep this post short and sweet since I’m still in recovery mode from spending a day between airports and airplanes. Our vacation in Cozumel was amazing! It was everything we had hoped for. I will talk more about it on my next post as I’m still gathering all of my thoughts.

I must say that the food was amazing and I’m more inspired than ever to get in the kitchen and cook some of the dishes we had. I can’t wait to share them with all of you!
Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy Delish

I’m one of those that LOVE breakfast and can have it any time of the day. This recipe can make a quick, easy and light lunch or dinner. The beauty of it is that it’s very flexible and you can substitute in your favorite ingredients. Instead of arugula (some people are not a fan of it), you can use spinach or even sautéed mushrooms. You can add different herbs to the ricotta mixture if you don’t have fresh thyme. I guarantee that rosemary will go great with the ricotta as well. I think next time I’ll add avocado too 😉

Enjoy!
Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy Delish

This recipe is from Cooking Light Magazine.

Open Face Breakfast Sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 (2-ounce) slices whole-wheat country bread
  • Cooking spray
  • 2 cups arugula
  • 1 tablespoon extra-virgin olive oil, divided
  • 1½ teaspoons fresh lemon juice
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 large eggs
  • ¾ cup part-skim ricotta cheese
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 teaspoon chopped fresh thyme
Instructions
  1. Coat both sides of bread with cooking spray and toast until lightly golden using your preferred method (broil, toaster or grill)
  2. Arugula mixture: Combine the arugula with 2 teaspoons oil, juice, ⅛ teaspoon salt, and ¼ teaspoon pepper; toss gently.
  3. Cook the eggs: In a nonstick saute pan over medium heat, add 1 teaspoon of olive oil. Crack eggs into pan and cook for 2 minutes. Cover and cook for an additional 2 minutes or until whites are set. Remove from heat.
  4. Ricotta mixture: Combine ¼ teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme.
  5. Assemble sandwich: On the toast add a layer of ricotta mix and arugula salad, top with cooked egg, add salt & pepper to taste.
  6. Serve immediately.

Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy Delish

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  • 04/22/2015 - 3:51 pm

    Katrina @ Warm Vanilla Sugar - I love the ricotta on this!! Such a yummy meal!ReplyCancel

    • 04/22/2015 - 4:59 pm

      Ana @ Muy Delish - I agree! Ricotta makes everything better! Thanks for stopping by Katrina!ReplyCancel

  • 04/22/2015 - 7:04 pm

    stefanie - OMG this looks outstanding! I’ll have to make this.ReplyCancel

    • 04/23/2015 - 8:54 am

      Ana @ Muy Delish - I’m glad you like it Stefanie!! You’ll enjoy making it since it’s so easy! XoReplyCancel

 

Shrimp & Scallop Fettuccine served with a light garlicky white wine sauce

Welcome to the new Muy Delish blog! We got a new name & a new coat of paint and it’s ready to shine!

For the past few days I’ve been immersed on making things happen and couldn’t wait for this blog’s new chapter to begin. Even though things will still remain pretty much the same, the fresh look and new name have strengthened my passion for my little space on the web.

I’m not a web expert and get very stressed anytime I go thru a change of website or blog design. It’s very easy to mess things up (believe me, I have done that a few times) but since I’m a hands-on person, I like to do pretty much all the work and learn from it. What kept me from changing this blog’s domain for so long is that I was afraid to lose all history and links to my old posts. It turns out it doesn’t have to be that way! If you do things correctly, all the old links will still be directed to the correct post. That’s the one thing I didn’t want to mess up so I hired someone to do that for me. Everything is working beautifully!  If you missed the details of the blog’s name change, you can read my last post here.

Anyway, enough of geek talk right?:)

Shrimp & Scallop Fettuccine served with a light garlicky white wine sauce

Next time I write a blog post it’ll be from the Caribbean island of Cozumel, Mexico.  Mr. Delish and I have worked so hard for the past few months that we truly deserve this vacation. The past few times we have gone on vacation are to cities where we go from one place to another, dealing with traffic, different methods of transportation, and to spend time with family members. While we enjoy all of that, we decided that this vacation would have to be a little different. We need a vacation where we just get to relax and do nothing! We may do a little walking around town and some shopping but that will be it! But for the most part we’ll just enjoy the beautiful blue clear waters and sandy beaches along with a margarita. Ahhh! We can’t wait!
Shrimp & Scallop Fettuccine served with a light garlicky white wine sauce

I made this dish for dinner over the weekend because I was inspired by our upcoming trip.  Water + Sand = Seafood!  Ha, ha.  It was a hit! The shrimps & scallops are served over a bed of  fettuccine and they’re topped with a light garlicky white wine sauce. Mr. Delish described this dish as follows –  “This is like something we get when we stumble upon a great local restaurant when we’re on vacation that serves amazing food.” So good.

While it looks fancy enough for a high end restaurant, it’s actually very easy to make! The simple list of ingredients make it perfect for a weeknight dinner. It’s a great dish any time of the year.  Light and fresh for the summer but still hearty enough for later in the year.  You can have this delish dinner ready in under 40 minutes.

Enjoy!

Recipe adapted from Cuisine at Home magazine.

Shrimp & Scallops Fettuccine
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 8 oz dry fettuccine
  • 1 lb scallops
  • 12 oz large shrimp, peeled and deveined
  • Kosher salt & pepper
  • ¼ cup extra virgin olive oil
  • 3 Tablespoons minced fresh garlic
  • For the sauce:
  • ½ cup dry white wine (I use cooking white wine)
  • ½ cup low-sodium chicken broth
  • 2 cups grape tomatoes
  • ¼ cup fresh flat-leaf parsley
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • Red pepper flakes (optional)
  • Crumbled feta cheese
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.
  2. Drain and set aside
  3. Dry the scallops with paper towels.
  4. Season with salt & pepper the scallops and shrimp.
  5. In a large skillet, heat the oil over medium-high.
  6. Add the scallops and shrimp and cook until browned on both sides. 1 to 2 minutes per side.
  7. Transfer them to a plate.
  8. Add garlic to skillet and cook for 1 minute.
  9. Add the wine and broth to deglaze. Scrape any browned bits.
  10. Add the tomatoes and cook for 1 to 2 minutes until they soften up.
  11. Return the shrimp & scallops to the skillet and heat through.
  12. Stir in the parsley, zest, and lemon juice. Season with salt and pepper flakes.
  13. Serve the shrimp and scallops mixture over a bed of pasta and garnish with the feta cheese.
  14. Enjoy!
Nutrition Information
Serving size: 1 Calories: 541 Fat: 16g Carbohydrates: 52g Fiber: 2g Protein: 32g

 

Shrimp & Scallop Fettuccine served with a light garlicky white wine sauce

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  • 04/13/2015 - 9:35 am

    Stefanie - Those scallops look fantastic! I’m so jealous that you are going to Cozumel. Send lots of pics of the blue waters!ReplyCancel

    • 04/13/2015 - 9:38 am

      Ana @ Muy Delish - Hi Stefanie! Thank you so much! I will take lots of photos for sure! I will share some as well. Have a great day! XO anaReplyCancel

 Whole-Wheat Waffles with Honeyed Strawberries

A new chapter is about to begin for this blog. The change was inevitable and it was only a matter of time. I was scared of the change more than anything and was in denial for a few months. For over a year I’ve been wanting to change the blog’s name.  I felt “Fit, fun & delish” did not “fit” me anymore (pun intended :D). The focus of this blog has shifted to recipes only and I’m no longer directly involved with the fitness community, so I’m not writing fitness posts like I did way back in the beginning. Don’t get me wrong, I still lift weights in the gym (I despise cardio!) and will never change that part of me, but I want to focus more on my passion for cooking.  Not just “healthy” food but all kinds of foods!

I will continue to post lots of wholesome food recipes because that should be the base of our nutrition. I don’t like to restrict food groups and don’t follow fad diets (paleo, gluten free, vegan, keto etc.) so you will never see that here. I’ll still focus on eating whole foods 85% of the time and indulgent foods the other 15%.

I started this blog almost 5 years ago.  My first post was in July 2010!!! It started out slow and I thought that was the end of it. Then I resurrected it after a year and here I am!  Back in the beginning, I noticed I did not post very often. I think it was because I didn’t feel connected to the brand “Fit, fun & delish!”. I tried to make it work but something was missing.

This will be my last post under this name and while the process of merging the two URLs (web addresses) is scary, I’m ready to bring it! Next time you receive a post from me, it will be from my brand new and shiny blog!

Stand by:)

 

Whole-Wheat Waffles with Honeyed Strawberries

These waffles helped me ease my nerves of this transition and will definitely make your breakfast extra especial if you make them. The flavor the honeyed strawberries give is rich and refreshing at the same time. I always ate my waffles/pancakes with syrup but this recipe just changed that!  I really liked the honey so that will be a keeper.

Enjoy!

 

Whole-Wheat Waffles with Honeyed Strawberries

Whole-Wheat Waffles with Honeyed Strawberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
  • Honeyed Strawberries
  • ¼ cup orange blossom honey
  • 1 cup sliced strawberries
  • Waffles
  • 1 cup white or regular whole-wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 Tablespoons wheat bran
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1½ cups low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil
  • 2 tablespoons orange blossom honey
Instructions
  1. Honeyed Strawberries
  2. In small saucepan over low heat, warm the honey, stirring until thinned but not hot. About 1 minute.
  3. Remove from heat and add the strawberries.
  4. Mix until the strawberries are coated with the honey.
  5. Cover and let stand at room temperature until ready to serve.
  6. Waffles
  7. In a large bowl, whisk together the flours, bran, baking powder, cinnamon, and salt.
  8. In a separate bowl, whisk together the milk, eggs, and the canola oil.
  9. Add the honey to the milk mixture and whisk until blended.
  10. Add the wet ingredients to the flour mixture and stir until blended. Do not over mix.
  11. Preheat the waffle iron for 5 minutes. Spray with cooking spray.
  12. Add ½ cup of the batter into the center of the waffle iron, and spread with a small spatula to fill all the holes.
  13. Close the waffle iron maker and cook about 4 to 5 minutes or according to the manufacture's directions.
  14. Serve the waffles with the honeyed strawberries.

Whole-Wheat Waffles with Honeyed Strawberries

 

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  • 04/10/2015 - 3:00 am

    June Burns - These look amazing! They are definitely fun and delish, whatever you decide you want your new blog name to be :)ReplyCancel

    • 04/10/2015 - 7:55 am

      ana @ fit, fun & delish! - I June! Thanks so much! The name of the blog will be similar in a way so your description of these waffles will still fit! I really appreciate you stopping by! :)ReplyCancel

  • 04/12/2015 - 11:25 pm

    Shrimp & Scallops Fettuccine » Muy Delish - […] I’m not a web expert and get very stressed anytime I go thru a change of website or blog design. It’s very easy to mess things up (believe me, I have done that a few times) but since I’m a hands-on person, I like to do pretty much all the work and learn from it. What kept me from changing this blog’s domain for so long is that I was afraid to lose all history and links to my old posts. It turns out it doesn’t have to be that way! If you do things correctly, all the old links will still be directed to the correct post. That’s the one thing I didn’t want to mess up so I hired someone to do that for me. Everything is working beautifully!  If you missed the details of the blog’s name change, you can read my last post here. […]ReplyCancel

 

Tres Leches Cake is a very moist cake filled with a mixture of milks | by Fit, fun & delish!

Sometimes the most intense conversations my husband and I have are after working out. I think all that blood flowing thru our veins throughout our body to the brain help us have serious conversations about things that matter in life.

It was 10 pm at night and we were driving home after completing a grueling chest & biceps workout. We were exhausted and we couldn’t wait to get home and get something to eat (I usually have some kind of sugary carb & a protein shake as it’s the good thing to do to feed your tired muscles ;)).

Anyway, our usual serious conversation started like this:

Me: I just came to the conclusion that I like creamy desserts

Mr. Delish: What? What are you talking about?

Me: Yes! I suddenly got a strong craving for a Twinkie!

Mr. Delish: A Twinkie?! What on earth!

Me: Please don’t judge me! What’s wrong with a Twinkie? It’s been years since I had one.

Mr. Delish: You can do better than a Twinkie! Ugh… do they even still make them?

For some reason,  he thinks Twinkies are beneath him! :/

Me: Since I’m craving a Twinkie, I just realized that the only desserts that I crave are creamy ones. You know, my favorites are bread pudding, pastries with filling, donuts & churros filled with creme, and tres leches cake.

Mr. Delish: Okay, whatever.

And that’s how our deep conversation ended my friends. See what I’m talking about?

Tres Leches Cake is a very moist cake filled with a mixture of milks | by Fit, fun & delish!

That conversation inspired me to make this cake. Today (Monday) is my birthday so I decided to make my own cake… who bakes their won cake? Only people that love serious talks I say 😉

I’ve been wanting a Tres Leches Cake for a long time! Every time we go to a restaurant and I order this cake, I’m hoping for a good one. And every time I end up disappointed. Why is it so hard for restaurants to nail a good Tres Leches Cake? I used to make them growing up but the cake mix always came out of a box. I didn’t know how to make my own cake from scratch but the milk mixture has always been the easy part. This cake was adapted from Ina Garten’s Tres Leches Cake and it did not disappoint! So good.

Last year I wanted to share this recipe but a very popular food blogger shared a Tres Leches Cake recipe and suddenly all the little blogs were sharing all things “Tres Leches”. You know how that goes; Tres Leches Cupcakes, Tres Leches Scones, Tres Leches Pancakes, Tres Leches Tacos… haha okay, just kidding on this one. So I decided not to share my recipe in fear of looking like one of the copy cats.

Since it’s my birthday today I decided to spoil myself with this wonderful cake and share the recipe since I’m still in celebratory mode. I said sc*#w it!! I don’t care if this has been shared a million times before…. you need to know about this amazing Tres Leches Cake Recipe.

Tres Leches Cake is a very moist cake filled with a mixture of milks | by Fit, fun & delish!Tres Leches Cake is a very moist cake filled with a mixture of milks | by Fit, fun & delish!

 
Adapted from Ina Garten Note: The cake may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
Author:
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk
  • 1¼ cups heavy milk
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • ½ teaspoon pure almond milk (optional)
  • Seeds scraped from 1 vanilla bean or ½ teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Butter a 9x13x2-inch baking pan.
  2. Sift the flour, baking powder, and salt into a small bowl and set aside.
  3. Using an electric mixer, beat the eggs, sugar and vanilla on medium speed until light yellow and fluffy. About 5 to 8 minutes.
  4. Add half of the flour mixture and mix well.
  5. Add the milk and mix well.
  6. Add the remainder of the flour and beat until mixed well.
  7. Pour batter into pan; smooth top.
  8. Bake for 25 minutes, until cake is golden brown and middle springs back when pressed.
  9. Cool in the pan for about 30 minutes.
  10. In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract if using and vanilla.
  11. oke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more.
  12. Cover the cake with plastic wrap and refrigerate for at least 6 hours.

 

Tres Leches Cake is a very moist cake filled with a mixture of milks | by Fit, fun & delish!

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