Captain America (part 2)

Sometimes I do nerdy things.

After choosing Captain America for this week's Monday movie, I told you guys to check back on Thursday for part 2.

Photo courtesy of TOMS.

I know I'm a little late on the bandwagon, but I finally got myself a pair of TOMS at the encouragement of a few of my friends. I like the fact that they support a good cause, and they really are comfy. I know that everyone and their mother has been wearing TOMS for ages now, so I bought a pair of plain white ones with the intentions of decorating them to make them stand out a little. You know I hate being just like everyone else. With some of the left over acrylic paint used for my canvas box, I came up with a brilliant idea of a fun and patriotic design I wanted for my new white canvas classics.

Batman is my favorite comic book superhero, and at first I wanted a cool dark knight symbol to showcase my nerdiness, but after the events in Boston last week I decided to go a different route.

This is my dedication to the the amazing people of Massachusetts after everything that's happened in Boston. Even though those events were tragic and lives were lost, it reunited this country once more. If even for a little while we forgot about north and south, conservatives versus liberals, gay people and straight people and were all just AMERICANS. The quote says "This nation was founded on one principle above all else: the requirement that we stand up for what we believe in no matter the circumstances."

I think we could stand to channel our inner Captain America every once in a while.

Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Captain America (part 1)

Good morning and happy Monday beautiful people of the internet! And a happy Earth Day to those of us here in America. Today is a beautiful day to get out and do something wonderful with nature. Plant some seeds, help clean up litter, or maybe even just spend the day in the park admiring the beautiful scenery Mother Nature has blessed us with. Today is going to be a wonderful and special day, I can just feel it.

Movie poster courtesy of IMP Awards.

I was feeling a little patriotic today, so for today's Monday movie I've chosen one of my favorite superhero comics, Captain America. Captain America: The First Avenger is the fifth installment in the Marvel Cinematic Universe. 

It's March of 1942 and we're at the height of World War II and all Steve Rogers wants to do is serve his country by enlisting. But in addition to being short and skinny he's got a plethora of health issues including asthma and scarlet fever, which obviously deems him unfit for service. 

However, as with anyone who is truly determined to live out their dreams, this doesn't stop him from trying to enlist several more times in various cities using different names. It's during his fifth failed physical examination in the Bronx that he meets Dr. Erskine, a physician and scientist who sees Rogers's whole-heartedness and potential. He signs the boy up for a top secret research project that turns him into Captain America, the world's first superhero. 

Now bigger and stronger, Captain America is on the hunt for Johann Schmidt, the head of Hitler's advanced weapory division who is bent on world domination of his own. Check out the trailer for Captain America: The First Avenger below:

Captain America's patriotism, love and integrity really started my love affair with this country from an early age. He's been one of my favorite superheros since I was a child, and I think this updated rendition of a comic star and true American hero did the Cap justice. Starring some of my favorite people including Tommy Lee Jones, Stanley Tucci, Hugo Weaving and the hunky Chris Evans as the title star himself, Captain America is not a movie to be missed. After seeing this I guarantee you'll be just as pumped for The Winter Soldier as I am.

Captain America: The First Avenger is now available on blu ray and DVD.

P.S. Wanna know why there's a part 1 attached to this post? Check back on Thursday for a special surprise.

Basil Pan Burgers

I have loved Rachael Ray for as long as I can remember, and her release of her new book yesterday, The Book of Burger, had me craving a good ol' fashioned burger. Like I mentioned before, I don't own a grill, so I try to find other creative ways to do barbecue classics. Luckily for me, my trusty Better Homes & Gardens New Cookbook  has a tried and true recipe for the most amazing burgers. And all that's required is your stove top!

Ingredients:
1 egg, slightly beaten
¼ cup chopped onion
¼ cup grated Parmesan cheese
2 tablespoons fine dry bread crumbs (I like to use smashed up graham crackers)
2 tablespoons snipped fresh basil OR 1 teaspoon dried basil, crushed
2 tablespoons ketchup
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, minced
Nonstick cooking spray

Directions:
1. In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into for ¾-inch thick patties. 

2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium or until temperature registers 160° on an instant-read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with basil leaves (if desired) and tomato slices. 

These burgers taste amazing, and cooking them on the stove doesn't alter their taste one bit! As always, you should make sure that the burgers are fully cooked before serving them by checking their temperature with a meat thermometer. Try these out and don't to pick up a copy of Rachael Ray's book The Book of Burger on shelves now!