Move and sneakpeak into our new home..

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If anyone is wondering why the blog has been silent for the last few days, it’s because we’ve been moving to an adorable townhouse and I’ve been so busy with packing/unpacking and cleaning out the old apartment.. Anyway, here’s our living room/dining room and a big of the kitchen, I love love love having wooden floors again! I hate carpet, like most europdans, I’d say.. Obviously I like red in furnishing too..

Rubio’s grilled gourmet chicken tacos

If you all have Rubio’s close by, I’m sure you know how delicious they are, I’m slightly obsessed with them. If you don’t, I’m sorry, but at least here’s a cheat recipe for their grilled gourmet chicken tacos. I found this awesome recipe for the chipotle sauce on Ohsodeliciouso..

What you need:

– Grilled chicken
– Bacon
– Avocado
– Flour/Corn tortillas
– Salsa/Hot sauce
– Chipotle sauce (recipe below)

Ingredients for chipotle sauce:

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– 1/8 cup Mayo (2 tablespoons)
– 1/8 cup Sour Cream (2 tablespoons)
–  1 pinch garlic salt
– juice half a lime
– 1 tablespoon chopped fresh cilantro
– 1/2-1 tablespoon of adobe sauce from a can of chipotle peppers in adobe sauce (depending on how spicy you like it)
– 1/2 tablespoon milk
(The original recipe calls for half a tablespoon of cilantro but I hate cilantro (did I mention that I’m reaaally picky?)

1. Mix all the ingredients together in a small bowl
2. Layer Tacos as followed:
3. Put some mexican cheese on Warm Corn Tortillas (I use flour tortillas but hubby              eats corn, again with the whole picky wife thing) and put in the microwave for about            a minute or until the cheese melts.
4. Add Grilled Chicken. I use George Foreman GRP360R 360 Grill

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5. Add sliced avocado
6. Add the Chipotle sauce
7. Add the salsa/hot sauce
8. Add crumbled fried bacon.

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9. Enjoy!

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Zucchini lasagna

So, this might be my favorite lasagna ever. And it’s pretty healty and it’s from the The Skinnytaste Cookbook: Light on Calories, Big on Flavor

– 1 pound seasoned (recipe for seasoning here) 93% ground beef
– 1 teaspoon olive oil
– 1 yellow onion
– 3 garlic cloves
– 1 (28 ounces) can petite diced tomatoes
– Freshly ground pepper
– 3 medium zucchinis
– Cooking spray
– 1 1/2 cups part-skim ricotta cheese
– 1/4 cup grated parmesan cheese
– 1 egg
– 4 cups shredded part-skim mozzarella cheese

1. I usually make a lot of ground beef while making tacos and I always make too much so that I can use it for other meals, such as lasagna. This is the recipe for my taco seasoning.

2. Chop the onion into small pieces.

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3. Add the olive oil to a skillet, carmelize the onion and then add the ground beef, garlic and the diced tomatoes.

4. Put the meat in the skillet, add the diced tomatoes and

5. Turn the oven on at 375° F.

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6. Slice the zucchinis into thin slices. I usually use a cheese slicer but you can also use a mandoline. Set the zucchini on paper towels to drain the slices.

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7. Warm up a grill (if you don’t have one, you can probably do it in a skillet but don’t hold me to that. I use the George Foreman Grill. Grill them for 3-5 minutes on each side

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8. Set the grilled zucchini back on paper towels to drain them further

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9. Combine the ricotta, parmesan and the egg in a bowl and mix well

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10.Spread a layer of the meat sauce on the bottom of a pan.

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11. Layer the zucchini on top of the meat sauce.

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12. Top with the ricotta mixture.

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13. Add mozzarella and then repeat the layers until you’ve used all of it (save 1 cup mozzarella). Let the top layers be zucchini and then meat sauce.

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14. Cover the dish with foil and set in the oven for 30 minutes.

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15. Uncover the dish and add the remaining mozzarella.

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16. Enjoy!

Taco meat (Taco seasoning)

A few months ago I started making my own taco seasoning instead of using the premade one from the store. I usually kind of just test and see what tastes good but this is what I start with, try it and then add some more spices if you want it spicier


– 3 pounds 93% ground beef (you need about a pound for the tacos but I make three and put it in the refrigerator for future meals.
– 5 tablespoons chili powder
– 3 teaspoons paprika powder
– 4 tablespoons cumin (I love cumin, one of my favorite spices. Is it weird to have a favorite spice? Oh well, I’m weird so that’s okay)
– 1 1/2 teaspoon salt
– 2 teaspoons sugar
– 2 teaspoons oregano
– 1 teaspoon cayenne pepper
– 1 deciliter water

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1. Put the ground beef into a large skillet and try to make the meat into as small pieces as possible.

2. While the meat is being browned, mix the taco seasoning.

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3. Mix the chili powder, paprika powder, cumin, salt, sugar, oregano, cayenne pepper together in a small bowl.

4. Add the spice mixture and the water to the meal, mix well.

5. The meat is done when the water is gone.

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6. Enjoy!

Berry/Apple crumble pie

Today’s recipe is a simple but delicious dessert that in Sweden is called “smulpaj”, which translates to crumble pie. You can either make it as apple pie or with berries, frozen or fresh both work. It is delicious and easy to make.


– 2 deciliters flour
– 1 deciliter sugar
– 115 gram butter (one stick) (plus one tablespoon)
– 4-5 deciliters berries or 1-2 apples
– 1/2-1 deciliter sugar for the berries or 1-2 teaspoons cinnamon

1. Turn on the oven at 400° F (200° C)

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2. Butter a pan with the one tablespoon of butter.

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3. Add the berries (this time, I used blueberries) to the pan.

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4. Sprinkle the sugar on top of the blueberries (if you use apples, use cinnamon instead of the sugar)

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5. Mix the flour and sugar together in a medium bowl.

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6. Cut or separate the butter into the flour mixture, I usually do it with my hands.

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7. Mix it together, I usually do this with my hands too but you can do it with a spoon, make sure it is still in crumbles though.

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8. Crumble the “dough” over the blueberries. If you’re making apple crumble, sprinkle some cinnamon on top.

9. Put in the oven for approxiomately 20 minutes or until it turns golden

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10. Enjoy warm with custard, ice cream or whipped cream!

Spinach artichoke dip

This one is always a hit at get togethers and it is so easy to do. I got it from Damndelicious and coincidentally, it IS damn delicious.. We use the Hamilton Beach 33259 5-Quart Oval Slow Cooker, can you tell I really really like red?


– 2 (14-ounce) cans artichoke hearts, drained and chopped
– 1 (10-ounce) package frozen spinach, thawed and squeezed dry
– 8 ounces sour cream
– 1 small onion, diced
– 2 cloves garlic, crushed
– 3/4 cup grated Parmesan cheese
– 3/4 cup milk
– 1/2 cup crumbled feta cheese
– 1/3 cup mayonnaise
– 1 tablespoon red wine vinegar
– 1/4 teaspoon freshly ground black pepper
– 8 ounces cream cheese, cubed

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1. Chop up the artichokes into smaller pieces.

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2. Put the artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper into a crock pot/slow cooker. Mix until all ingredients are combined.

3. Top the mixture with cream cheese.

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4. Cover and cook on low heat for 2 hours. I have accidentally cooked it on high a couple of times because I’m kind of disorganized and bad at following instructions, I just get bored and skim through them.. Which sometimes gets me into trouble.. I once broke a blender first time using it, because I got bored reading the instructions.. Most expensive smoothie ever..

5. Uncover and mix until cream cheese is well combined.

6. Cover and cook on high heat for an additional 15 minutes.

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7. I usually cut up a baguette and dip the bread pieces into the dip, I like that better than chips, but it depends on what you like!

Cod with saffron sauce

This is a recipe from a norwegian food site called Godfisk, and I got the tip from a blog friend, Songah.


800 gram (1.5 pound) cod filée
2 teaspoons salt
2 deciliters water
2 deciliters white wine
1 Lemon
4 deciliters cream
1 gram saffron

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1. Cut the cod into squares, pour salt over the filées and let sit for 20 minutes. Rinse and dry the cod.

2. Boil the water, wine and the juice from the lemon in a medium pot.

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3. Add the cod to the pot and let it sit for approxiomately 7 minutes

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4. Drain the cod but save the fish stock/liquid.

5. Put the fish in the oven covered in foil on low heat (approxiomately 150° F) to keep it warm.

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6. Drain the fish stock, add the cream and boil until it thickens, 15-20 minutes.

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7. Mix in the saffron and the two teaspoons salt.

8. I usually serve this with blanched sugarsnap peas and sweet potato/yams mash. This is what you do for the mash:

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1. Just peal the sweet potatoes (actually I think I use yams, I can never remember which is which but whichever one is the one that’s orange inside)

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2. Then mash them with a masher. Sweet potatoes have a sweeter taste which make them perfect for this meal.

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Blanched sugar snap peas

Here’s another easypeasy recipe for a side dish, I love blanched sugar snap peas, they feel fresh and taste amazing, especially with fish in my opinion.. All you need is water and the peas.. If you have left overs, they’re yummy to eat cold too.

1. Bring a medium pot of water to boil on the stove.

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2. Add the sugar snap peas and when the water boils again, quickly take them off the heat

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3. Immediately pour cold water over the peas.

4. Enjoy!


Today, I will tell you about this marvelous invention. A lot of you probably knows what it is but maybe some of you haven’t discovered it yet. It’s a sodastreamer that basically carbonizes water, I use thisSodaStream Genesis Home Soda Maker Starter Kit, Red one. I go through periods where I stop drinking soda, with horrible horrible withdrawals, but the sodastreamer helps tremendously. I just carbonize water and then add some fresh-squeezed lime or lemon. You can make your own soda with it too but I use it for kicking my unhealthy soda habit so I just add natural additives such as fruit. My mother-in-law actually got me this one after I mentioned that I thought about getting one and she eventually ended up getting one for herself because she thought it was so awesome!


So, here’s another recipe from the The Skinnytaste Cookbook, aka best cookbook ever. This recipe is for chicken enchiladas, and if you all live in Sweden, I know that you don’t come by good mexican food often, so maybe this will satisfy that craving.. Or if you just like enchiladas, these are AWESOME!

1 teaspoon canola or olive oil
1 chopped onion (Recipe calls for one cup, I usually just use one small onion)
2 large, garlic cloves pressed
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 ounces cooked, shredded chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoons salt
Cooking spray
8 flour (recipe calls for low-carb, whole wheat flour but I love white bread too much to do that) tortillas
1 1/2 cups enchilada sauce, recipe here
1 cup shredded reduced-fat mexican cheese

1. Turn on the oven at 400° F

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2. Chop the onion into small pieces. Chopped onions, courtesy of the Mr.. I always try to do most of the prep work first, because otherwise I forget about it.. I’m very disorganied in the kitchen, and everywhere else in life but I make it work..

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3. Heat oil in a medium skillet on medium high heat, add the garlic and onion to the pan until it softens..

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4. Add the tomato sauce, chicken broth, cooked chicken (recipe here), chili powder, cumin, oregano and salt

5. Let the flavors simmer and reduce sauce to half its size. Approxiomately 5 minutes. Remove from heat.

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6. Spray an oven pan, I use this one, with cooking spray. Put 2-3 tablespoons of the chicken mixture in a tortilla and roll it, putting it seam-side down in the pan.

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7. Pour the enchilada sauce (1 1/2 cups) on top of the tortillas.

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8. Sprinkle the cheese over the tortillas.

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9. Cover the dish in foil (the recipe says to be really careful not to let the foil touch the cheese but I fail that part 90% of the time so don’t worry too much about that.)

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10. Bake in the oven for 20-25 minutes.

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11. You can serve it with sourcream, rice and refried beans or whatever else you like. I only eat it with sourcream cause I’m really picky. The original recipe also calls for cilantro, but I hate cilantro so I skip that..