Clinging to Faded Memories

I’m really not MIA. I’m bonding with my girl. Basically my daughter has been my world.

Clinging to Faded Memories | Famished Fish, Finicky Shark

I’ve been obsessed, over the moon, in love with everything about her. Time on the computer to spit out a post has taken a back burner to cuddles and kisses, mashed bananas and soggy cookies. I end my work day rushing to my babies and reveling in my time with them. Because it won’t last forever.

Every moment will be a faded memory, another star in the sky, a soft distant twinkle of life. I’m grasping to it, clinging to it, reaching for it, helplessly aware that I can’t have it forever. My love of food and cooking is still there, but my love for my kids and my beautiful baby girl will never end.

And she has been going through some tough baby things too.

Like teething

Clinging to Faded Memories | Famished Fish, Finicky Shark

and sitting up on her own

Clinging to Faded Memories | Famished Fish, Finicky Shark

and eating Oreos

Clinging to Faded Memories | Famished Fish, Finicky Shark

and diced bananas

Clinging to Faded Memories | Famished Fish, Finicky Shark

oh, and learning to stand

Clinging to Faded Memories | Famished Fish, Finicky Shark

My baby girl has been going to her abuela’s house while my husband and I are at work. I am no longer spoiled with her cute baby antics during my work hours. I know, I know, I’ve been blessed to take my baby with me to work since she was 6 weeks old. A perk of having my dad for a boss.

But I can no longer breast feed her at my desk while I type numbers and reports all day. I am confined to two plastic horns that suck me dry 3 times a day, instead of the sweet baby looks from my now 8 month old little human.

So forgive me for being MIA.

I’ve been a working mom. And going home is my favorite part of the day. My four kiddos adore me and I adore them.

Your foodies posts, they’ll be here. I promise. Next week there will be big things, big things.

For now, I’m going home to be mommy.

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes


Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

I’ve heard tri tip beef is a Cali thing. If that’s the case, I’m so sorry. I’m a huge tri tip fan for many reasons.

  • It’s easy to make
  • It’s not too fatty
  • It’s tender when cooked properly
  • It’s affordable
  • It’s tasty

If you can’t find tri tip where you live, I’m sure a good sirloin roast will do. Because these sandwiches are so simple, so tasty and so pretty, you will want to dive in to these babies.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

And hey, if you can WIN a free thermometer for your Memorial Day cookouts, wouldn’t that be a bonus?

I’ve been given the opportunity to share this really cool DIGITAL thermometer that reads internal temperature in seconds. Wouldn’t that make the family happy if you can check your food temperature that much quicker and hurry it to the serving table!

This thermometer has an easy On/Off button, and can read Celcius or Farenheit, along with a “hold” button to note the temperature if needed. And the sharp probe folds away safely and conveniently.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

First, read through on how to make these delicious sandwiches.

Then, enter the contest below the video tutorial to enter to win one of these handy kitchen tools for yourself.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

These Mushroom Swiss BBQ TriTip Sandwiches are filled with juicy layers of beef tri tip glazed with sweet bbq sauce and topped with peppered grilled mushrooms and smoky swiss cheese. All this crammed into a soft Kaiser roll.

And how about your serve these with super fluffy garlic mashed potatoes. I used my pressure cooker for these savory spuds to give them a buttery melt-in-your-mouth flavor that makes this meal scream “Steakhouse” good!

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes
Ingredients:
2 lb beef tri tip roast, trimmed, rinsed and patted dry
2 tsp dry steak seasoning
1/2 cup BBQ sauce
1/4 cup hot water
1 lb sliced mushrooms
6 slices swiss cheese
6 Kaiser rolls

5 large russet potatoes, scrubbed clean
1/2 tsp salt
1/2 tsp pepper
1 cup boiling water
4 Tb butter
2 tsp garlic paste
2 tsp parsley paste
1/2 tsp salt
1/3-1/2 cup warm milk

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Directions:
Preheat the oven to 425F. Score the tri tip roast crosswise. Rub the dry steak seasoning into the roast.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Spray a casserole dish lightly with cooking spray. Place the seasoned roast and top with BBQ sauce. Pour the warm water over the roast and cover.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Bake for 30-40 minutes until the thermometer registers 160F. Remove the roast to rest 10 minutes before slicing.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark
Meanwhile, peel the potatoes, if desired, and quarter. Place them in the pressure cooker with 1/2 tsp salt and 1/2 tsp pepper. Top with 1 cup boiling and cook according to pressure cooker directions, about 10-12 minutes. Release pressure safely and cool slightly. Transfer to a stand mixer and whip the potatoes lightly with the 4 Tb butter, additional 1/2 tsp salt, garlic and parsley pastes. With the mixer running, slowly stream in the warm milk and mix until desired consistency.
While the potatoes are cooking, saute the mushrooms in a large skillet that has been sprayed with cooking spray, until desired tenderness over medium heat. Season with dash salt and pepper.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark
To assemble the sandwiches, slice the tri tip and place in a kaiser roll. Top with a swiss cheese slice and a spoonful of mushrooms.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Serve with mashed potatoes.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

And enter the giveaway.

a Rafflecopter giveaway

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 980 calories

Fat 41 g

Carbs 85 g

Protein 68 g

6

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes

Ingredients

    For the Tri Tip Sandwiches

  • 2 lb beef tri tip roast, trimmed, rinsed and patted dry
  • 2 tsp dry steak seasoning
  • 1/2 cup BBQ sauce
  • 1/4 cup hot water
  • 1 lb sliced mushrooms
  • 6 slices swiss cheese
  • 6 Kaiser rolls
  • For the Pressure Cooker Mashed Potatoes

  • 5 large russet potatoes, scrubbed clean
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup boiling water
  • 4 Tb butter
  • 2 tsp garlic paste
  • 2 tsp parsley paste
  • 1/2 tsp salt
  • 1/3-1/2 cup warm milk

Instructions

  1. Preheat the oven to 425F. Score the tri tip roast crosswise. Rub the dry steak seasoning into the roast. Spray a casserole dish lightly with cooking spray. Place the seasoned roast and top with BBQ sauce. Pour the warm water over the roast and cover.
  2. Bake for 30-40 minutes until the thermometer registers 160F. Remove the roast to rest 10 minutes before slicing.
  3. Meanwhile, peel the potatoes, if desired, and quarter. Place them in the pressure cooker with 1/2 tsp salt and 1/2 tsp pepper. Top with 1 cup boiling and cook according to pressure cooker directions, about 10-12 minutes. Release pressure safely and cool slightly.
  4. Transfer to a stand mixer and whip the potatoes lightly with the 4 Tb butter, additional 1/2 tsp salt, garlic and parsley pastes. With the mixer running, slowly stream in the warm milk and mix until desired consistency.
  5. While the potatoes are cooking, saute the mushrooms in a large skillet that has been sprayed with cooking spray, until desired tenderness over medium heat.
  6. Season with dash salt and pepper.
  7. To assemble the sandwiches, slice the tri tip and place in a kaiser roll. Top with a swiss cheese slice and a spoonful of mushrooms. Serve with mashed potatoes.

*This is a sponsored post. I received a complimentary meat thermometer by the sponsor for an unbiased product review. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.

Asian Style Stuffed Zucchini

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini. In full disclosure I really, really wanted an eggroll. Or two or three. But see I’ve been trying to stay somewhat remotely healthy in my eating habits lately, while craving every last sweet, carb and cookie I can think of. (They really don’t disclose the cravings after the baby is born.)

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Breast feed, they say. You’ll lose weight, they say. Um, yea, this is me, starving all day long. And NOT losing weight.

Okay, so this stuffed zucchini. Kinda sorta did satisfy my need for a greasy fried egg roll. I made an Asian seasoned stir fry with ground pork and vitamin rich kale, with crunchy water chestnuts and topped it all off with sriracha and hoison sauce and pretty little sesame seeds. Did you know even those teeny little sesame seeds are good for the body? They have monounsaturated fats!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

And I might add, this did make delicious leftovers. This was not a finicky shark friendly meal-at least not all of it. They did eat the meat! Something about those green squash makes my kids hide. I need to remind my 4 year old that it was his favorite pureed food as a baby. We did the Baby Bullet thing. He loved it!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

So yes, I had leftovers! I get excited when I can enjoy my dinner twice. Not that I’m complaining when the family loves my meals and inhales it all in the first helping. But I can be a little selfish when it comes to good food. Stick around for the simple recipe.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini
Ingredients:
4 large zucchinis
1 lb ground pork (or beef, turkey or chicken)
3 cups chopped kale, washed and stems removed
1 large carrot, finely shredded
3 green onions, sliced
1 small can sliced water chestnuts
1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
1 tsp Gourmet Garden chunky garlic paste or minced garlic
1/2 tsp salt
3-4 Tb low sodium soy sauce
Cooking spray
Optional Garnish:
Hoisin sauce
Sriracha sauce
Sesame seeds

Directions:
In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.

At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.

Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Do you have any sneaky ways of satisfying your cravings?

Asian Style Stuffed Zucchini

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 439 calories

Fat 26 g

Carbs 29 g

Protein 27 g

4

Asian Style Stuffed Zucchini

Ingredients

  • 4 large zucchinis, sliced lengthwise
  • 1 lb ground pork (or beef, turkey or chicken)
  • 3 cups chopped kale, washed and stems removed
  • 1 large carrot, finely shredded
  • 3 green onions, sliced
  • 1 small can sliced water chestnuts
  • 1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
  • 1 tsp Gourmet Garden chunky garlic paste or minced garlic
  • 1/2 tsp salt
  • 3-4 Tb low sodium soy sauce
  • Cooking spray

Instructions

  1. In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.
  2. When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.
  3. Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.
  4. At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.
  5. Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Notes

Optional Garnish: Hoisin sauce Sriracha sauce Sesame seeds

Layered Salad – #SRC

 Layered Salad #SRC | Famished Fish, Finicky Shark

 

Mexican Chocolate Tea Biscuits – Fill the Cookie Jar

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

When I was a teenager I walked with my mom and younger siblings to the grocery store about once a week to pick up a few things. I remember we always visited the bakery counter for my little brother and sister, because they always had free cookies to give the kids. I was just young enough to get a free cookie myself. I always chose a round flat one that was covered in powdered sugar and had chocolate chips throughout, but it wasn’t crunchy, it wasn’t flaky, it was slightly tender and it was called an angel cookie. Those were my absolute favorite.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

I’ve been wanting to replicate those cookies for quite some time and I can’t say that I did, but these Mexican Chocolate Tea Biscuits really satisfied that childhood memory. So this month for Fill the Cookie Jar, our monthly cookie recipe share, and in celebration of Cinco de Mayo, I decided to make these cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

They really do capture a true Mexican pastry delight. The cinnamon and chocolate marry together for a beautiful flavor combination that can be rolled in powdered sugar for a “frosted” sweetness, or left alone to relish in its simplicity.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Serve them with a hot latte or a cold glass of milk and you’re set!

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits
Ingredients:
1 3/4 cups all purpose flour
1 cup almond flour
1 cup granulated sugar
two sticks unsalted butter
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp vanilla
1 – 3.4 ounce box vanilla instant pudding mix
1 cup mini chocolate chips
1 cup powdered sugar (optional)

Directions:
In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.

Refrigerate dough for 30 minutes.

Preheat the oven to 350°F. Take a picture of your preschooler anticipating freshly baked cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.

Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 40

Per Serving 131 calories

Fat 7 g

Carbs 15 g

Protein 2 g

40

Mexican Chocolate Tea Biscuits

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (1 cup)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 – 3.4 ounce box vanilla instant pudding mix
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar (optional)

Instructions

  1. In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.
  2. Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.
  6. Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.
  7. Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.


Rustic White Bean and Kale Soup with Sausage

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I’m a slave to my SD card. I put it in my camera, I put it in my laptop, I put it in my camera, I put it in my laptop. Well my precious SD card had a minor accident and I can no longer have said SD card meet my camera. So off to my iPhone 6 and these photos. They will just have to do. See, I made this super healthy white bean and kale soup with big slices of chicken sausage over the weekend, shared a mention of it on my Facebook page, and a sweet friend of mine requested I post the recipe.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

It turned out fantabulous. My idea was to make it again, as I took no prep photos like I usually do. And then, well, I am always a people pleaser, so here I go, whipping up this post to share the recipe now. You all have a cooking imagination, no?

I called this soup rustic due to it’s flair of flavor. The buttery white beans and bitter kale are simmered with coriander and cumin and savory chicken broth, then tangy lemon juice is stirred in at the end to brighten the flavors, tame the kale, and make your mouth say, ah. Seriously, my kids didn’t even flinch at the green stuff!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I slow cooked this soup on high for 4 hours, but it can easily be slow cooked for 8, or low simmered for 2 hours. I blended half the soup (without the sausage of course) and mixed it back in, however it can be left as a whole just the same. It’s a gorgeous soup! And please, please, please serve it with crusty or buttery grilled sourdough bread. It’s just heaven soaking up the savory broth.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Rustic White Bean and Kale Soup with Sausage
Ingredients:
1 lb white beans (navy beans), sorted and rinsed
one bunch kale, stems removed, washed and chopped
5 links cured chicken sausage, sliced into 1/4″ slices
1 large white onion, diced
4 cloves garlic, smashed
1 Tb canola oil
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1 Tb chicken bouillon
10 cups water
2 Tb lemon juice

Directions:
In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
Stir in the lemon juice. The soup is done at this point and ready to enjoy. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.
Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

Please do enjoy! I just lapped up leftovers of this today. Yummy!!!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Tomorrow’s mission: buy a new SD card!

Rustic White Bean and Kale Soup with Sausage

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 12

Per Serving 195 calories

Fat 5 g

Carbs 27 g

Protein 13 g

12

Rustic White Bean and Kale Soup with Sausage

Ingredients

  • 1 lb white beans (navy beans), sorted and rinsed
  • one bunch kale, stems removed, washed and chopped
  • 5 links cured chicken sausage, sliced into 1/4″ slices
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 Tb chicken bouillon
  • 10 cups water
  • 2 Tb lemon juice

Instructions

  1. In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
  2. Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
  3. Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
  4. Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
  5. Stir in the lemon juice. The soup is done at this point and ready to enjoy.
  6. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.

Notes

Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.