Zucchini Sliders are the way to go! Here’s what you need:

• 4 patties
• salt + pepper
• adobo, or other protein seasoning
• 2 zucchinis
• Optional: shredded mozzarella cheese
• Optional: tomato, other seasonings

Cut all four patties into its own slices. Crumble them into a ball and flatten them out. Season the patties with salt, pepper and adobo. Place them in a grill for ten minutes.

While it’s cooking, slice the zucchinis in a thin form. TIP: it’ll be easier when you munch at the end. Carefully place the slices in the grill so there’s a small space within each. To top it off, season with a pinch of salt.

Time to serve!

Make your own slider with two zucchini buns, a slice of meat and all your favorite toppings. My family and I each had about four or five. So you might want to keep track of how many even zucchini slices and patties you have.

For the month of April, I decided to work on a fun project by adding a fun recipe each week that involved something green. Check it out in my recipes tab!

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Molly’s Cupcakes

While the cupcakes are a little on the pricey end, they are so cute to have and there are so many flavors to go around! It’s a must go for a splurge of a dessert moment for sure. This is also a true Chicago staple.

Uncle Julio’s, but really a restaurant

I ordered this chocolate piñata for my birthday and had NO REGRETS! We shared it with the family because it’s huge. I would not able to eat it alone but completely worth the calories. A side of fruits and churros was everything we needed to make this piñata a complete dessert.

Andy’s Custards

The hype was unreal for this place. This drive thru has been one of the favorite ice cream places for all the locals! The strawberry shortcake is seasonal and the bootleg concrete is a must have!

The Original Rainbow Cone

It was a pop-up truck in Naperville but originated in Chicago in 1926. It also has a super cute ice cream story! I loved being able to walk a few blocks from school with a friend to enjoy this ice cream goodness, even though it was cold outside. Am I the only one who eats ice cream even if it’s cold outside?!

If you’re afraid to go alone because you think you might sugar overload, you’re probably right… but I’ll always be there with you! Having a sweet tooth is kind of a blessing in disguise, right?

Explore other places with me in Illinois! I’ve had so much fun experiencing life in the greater Chicagoland area. You can probably check some out in my Chicago and Illinois highlights as well.

The post Find Your Sweet Spots in Naperville With Me appeared first on Plane and Cheesy.

I’m not a huge fan of spice, but lately, it’s been my favorite touch of seasoning. For now, I won’t be adding that much (but you can)!

Let’s get started!

Ingredients

• 1 ½ of an onion
• 1 ½ lb of lean ground beef
• 1 teaspoon of avocado oil (or olive oil)
• 1 small dicd tomato
• 1 teaspoon of minced garlic
• pinch of salt + pepper
• sprinkle of adobo (or your seasoning)
• 2 red bell peppers
• optional: mozzarella cheese
• optional: other spices

Chop the onions and tomato into small diced pieces. Grab your pan and add the oil and onion. Wait until the onion gets its golden color to add the ground beef. You should be mixing the ground beef for a few minutes, waiting for it to turn brown. Add your favorite seasonings- like salt, pepper, and adobo to give it flavor. Drain the grease from the meat and let it cook for an estimated 10 min, while you work on the bell peppers.

Slice the bell peppers in half and scoop the insides out for a clean pepper. More so that you have enough space for your yummy ingredients!

Once the meat is done cooking, add the tomato. Scoop the meat into the bell peppers and add your favorite toppings! I added mozzarella cheese. You can never go wrong with cheese!!

And MUNCH!

I hope you had as much fun as I did creating these pepper bowls! I’ll definitely be making these again because they were just so mouth watering!

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Spending some time in the kitchen

We’ve cooked for our well-being but not as much as this. We basically learned how to make a 3-course meal, dessert and appetizer. I would be impressed if there were chefs-to-be coming out of quarantine. I’ve made a little mess in the kitchen myself. Have you seen?

Skin Care Routine

Everyone must have flawless skin by this time. No going out means no bacteria, which means a clean face every day! I’ve been loving trying new products to experiment and see what could work for me. A couple of my faves are the Vitamin C from Olehenriksen that I use every night and the toner from Witch Hazel. Promise this isn’t an ad, just an honest opinion! 

Working Out

I’ve been doing a lot of cardio since I was training for the half and full marathon. Everything was cancelled and made virtual. It’s been hard to process but safety first! My first half marathon is virtual but life took another turn, so I will let you know when I run it. I really want to defer for both, so I can still run with all the adrenaline of the crowd. And fun socks keep me motivated even more.

TIP: Light tanks are the best to run in! I haven’t gotten comfortable with just running in a sports bra, so my sister helped me out and all I had to do was design them.

Watching Plenty of TV with Mom

Since I came home for quarantine (basically March to August), I’ve made it a point to spend time with family and take advantage of every minute. We watched a series on Netflix called When Calls The Heart, and Cennet, a turkish novela. As well as, so many Christmas movies because those are our favorite! I’ve seen more than 20 series and I don’t even know how many movies. I think it’s safe to say I’m a Netflix binge-watcher.

Foodie Story-Telling

Since my time in the kitchen, I’ve been also putting my creative skills to work and learning how to make little recipe movies. It’s been so exciting putting everyone to work in the kitchen and making weekly recipe videos. I couldn’t just be a bum all summer, right?!

Getting My Tan On

After some time in Illinois, my skin was a more fair caramel tone. Now, I definitely match my makeup shades better!

I’ve never taken advantage of the pool as much as I have during quarantine. I finally feel more comfortable with my body, thanks to modifying my diet, and more confident than I ever have. It’s been a will ride, but all worth it!

Sanitizing My Life Away

To always stay fresh and clean, these little hand sanitizers have worked wonders. Now with the pandemic, they may be extremely pricey for my taste, but it’s a go-to must! My mom’s been obsessing over the Bath & Body Works Sweet Pea scent, but I love the Warm Vanilla. I checked the reviews and linked the ones we purchased, so it’s easier for you to find!

I’ve realized that self-care is so important lately. I never knew I wanted it so much and it’s because I finally just got to rest, and quarantine might of forced me to do that. Do we relate?! I’m confident we do! 

Note from Mel: This is an affiliate link, which means I’ll get paid a small commission (at no cost to you), if you click on the link and purchase the vendor’s service. Thanks!

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I’m o-fish-ally ready to show you how to make sushi!

Get a pen and paper ready! Just kidding… this is the new generation. Maybe screenshot it?

Ingredients:

The Rice

• 1/4 cup of Rice Vinegar
• 3 tablespoons of Sugar
• 1 tablespoon of Salt

The Sushi

• 1 Cucumber
• ½ an Avocado
• Seaweed
• Damp paper towel
• Plastic wrap

Spicy Mayo

• Slices of crab
• 2 spoonfuls of real Mayo
• 3 sprinkles of Tobasco

Let’s Rock and ROLL!

Ha! Get it? Let’s get started for real…This will be the homemade version of the California Roll. But you can add whatever you like to it, depending on your taste!

The Rice… and some other items.

Making sushi will make you a great multitasker, that’s for sure. Grab your rice pot and add your preference of either white or brown rice. I used white rice. Set that aside while it cooks. Side note: don’t forget to add water and drain it so it’s clean water.

Let the rice sit and start on the cucumber. Peel the cucumber, de-seed it and cut it into thin slices. Make sure they are thin slices. It’ll make it easier to insert to your sushi roll. Cut the avocado in half and slice one side into pieces. Grab the spoon and scoop the avocado slices out of its shell carefully.

Take out the rice from the rice cooker. Be ready for the rice vinegar, salt and sugar. Warm up the ingredients and mix thoroughly until dissolved. Sprinkle the mixture onto the rice and stir. The rice should be moist and sticky. So add a piece of paper towel so it absorbs everything in the rice.

The Spicy Mayo

Grab a small bowl, cut the crab into small pieces, add two spoonfuls of mayo and three sprinkles of tobasco. Mix, mix, mix!

Side note: the sprinkles of tobasco could change with how spicy you like it.

The Sushi

Slice a few pieces of crab. Grab the cucumber and avocado slices. Place a plastic wrap (can also use a bamboo roll if you have/prefer) on a flat surface, in which you will start your sushi making. Prepare the seaweed by cutting it with a thin and smooth knife. Place the damp rice on the “matte” side of the seaweed. You’ll notice the matte versus the shiny side if you look closely. Flip the seaweed, so the rice is on the flat surface.

Side note: I bought the seaweed at Whole Foods, since it was the most recommended. #NotAnAd

Add the crab, cucumber and avocado slices to one side of the “shiny” part of the seaweed; leaving a little space on one side and enough on the other to roll in. Wet your finger tips and slide it on the larger end of the empty seaweed side.

Roll the plastic wrap on top of the rice and push it towards you to create the roll-like sushi.

TA-DA!

Now it’s your time to shine! Watch this video to help with the visuals. Can’t wait to see your masterpiece.

P.S. Shoutout to Ninett and Sam for all the help!

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Cake Ingredients

• 3 eggs
• 1/12 cup of vegetable oil
• 1 cup of milk (better than water but it’s just preference)

Bake the Cake!

I used my favorite Betty Crocker mix. Mix 3 eggs, ½ cup of vegetable oil, and 1 cup of milk. Place on a 13×9 pan at 350F degrees for 29 minutes.

After the Cake

• 2 spoons of vanilla frosting
• handful of chocolate chips

Create the Cake Balls!

Crumble the cake mix into a bowl and add 2 spoons of vanilla frosting. Mix, mix, mix! Mold it into a ball-shape and place the small balls on a 13×9 pan. Side note: you can honestly use whatever size pan depending on how many cake balls you would want to do. Once you space them out in the pan, make space in the freezer and leave it there for an hour.

While you’re working your magic, grab a bowl and a handful of chocolate chips. You can use any type of chocolate, depending on your taste! Melt the chocolate in the microwave for 1 minute.

Take out the cake balls from the freezer and dip them one by one in the chocolate. It’s easier with a spoon to roll it around and spoon it out to place it back on the pan. You can even decorate others in different ways!

Then add it to the freezer for a half hour.

TA-DA! Time to munch!! And share…

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