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sam_2722

2 lb. chicken tenderloins

2 packages Sunbird Bourbon Chicken Mix

2 Tbsp. soy sauce

1 1/2 c. water

1/4 c. honey

2 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

1 tsp. red pepper flakes

1 package Eat Smart Stir Fry vegetables

1 can baby corn, drained

1 can sliced water chestnuts, drained

2 Tbsp. walnut oil

Cut up tenderloins into bite size pieces.

Toss in bourbon chicken mix.

Heat oil in dutch oven.  Cook chicken about 10 minutes over medium high heat.

Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.

Over and simmer 15-20 minutes until chicken is cooked through.  Internal temperature should be 165 F.

Stir in baby corn and water chestnuts.

Add panko bread crumbs to thicken, if needed.  I added about 1/4 c.

I cooked rice in the rice cooker to serve this with.

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

sam_2706

1 jar Alfredo sauce

6 Southern Fried Chicken Boneless Breasts

1 Package Broccoli Slaw

1 lb. elbow macaroni

2 Tbsp. pesto

6 slices cheddar cheese

1/4 c. shredded cheese (I used ricotta salata and parmesian)

Bake Boneless Breasts (I used Tyson) according to instructions.  Meanwhile, boil macaroni.

Place broccoli slaw in the microwave and cook 4 minutes on high.

Drain macaroni and stir in pesto.  Stir in alfredo.

Layer half of the macaroni in a 13 x 9 baking dish.

sam_2698

Top with cooked broccoli slaw.

sam_2699

Top with chopped fried chicken.

sam_2700

Top with remaining macaroni.

sam_2702

Top with cheese and bake at 350 F for 35 minutes.

sam_2705

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

Brule Presentation

At Brule, it is all about the amazing sauces, unique combinations, tremendous presentation, and layers upon layers of deliciousness!

Last night, we ordered venison (but failed to take a picture of it – I borrowed a pic from a review on TripAdvisor showing the duck to give you an idea of how well presented their meals are).  It has been over 40 years since the last time I ate venison, so aside from remembering that it was gamey and sometimes chewy, I just wanted to see Brule’s take on it.  The waitress recommended it, and she was not wrong!  The meat was cooked to a perfect medium rare atop sweet potato ravioli (freshly made in house).

The sauce was beyond words.  Perfect in every way!  We ordered a side of asparagus and a potato croquette – both were scrumptious!

Brule Outside

We sat outside under the stars and will continue to go there regularly.

Daniel's Birthday

l to r:  Anandi, Daniel, Bree, Austin, Andyy, and Jeannine.  Enrique, Terry, and I were also there, but seated facing the kids.

September 1 was my surrogate son Daniel’s 22nd birthday.  His parents treated us all to Red Cow Barbecue.

We didn’t take photographs of our food, but I found the below picture on Red Cow’s website.  They smoke the meats in house.

Red Cow Smoker

We ordered Cornbread, Empanadas, and Pork Rinds for appetizers.  The cornbread is amazing and moist.  The empanadas were a special and had a yummy cilantro sauce – one of our party liked them so well, she ordered them as her meal.

I had a pulled pork sandwich with coleslaw on it.  The sauces on the table were bold, sweet, or tangy.  All three were delicious.  The Gobbler Club sandwich was a hit with its bacon jam.  The fried brussel sprouts were also a big hit!

The maple bacon wings are just as good as they sound.  The avocado salad with grapefruit vinaigrette is also a good choice.

They have a great selection of craft beers and cocktails.  We really enjoyed it!

Dessert was a smore sundae that we all shared.

I looked at their brunch menu, and can’t wait to try it!

PS.  Poor Jeannine was only their in spirit, as she had to work.  Thank you, Anandi for photoshopping her into the picture!!  I love it.

SAM_2671

5 boneless skinless chicken breasts, cut in half

1 jar Trader Joe’s pineapple salsa

1 c. crushed pineapple

1 Tbsp. chopped jalapeno

1 can vegetarian beans

1 can garbanzo

2 tsp. smoked paprika

1 tsp. mixed herbs (I used Tuscan)

Spray two 13 x 9 baking dishes.  Place chicken breasts in dishes.

Mix salsa, pineapple, and jalapeno.  Spoon over chicken.

Bake at 350 F for 30-40 minutes until internal temperature.

Meanwhile, combine beans, paprika, and herbs in saucepan.  Simmer on low until chicken is done.

Also meanwhile, prepare some rice in the rice cooker.

When chicken is done, use kitchen shears to cut into bite size pieces.  Stir in beans, and serve over rice.

 

No Kid Hungry Fresh Market

Baked wings.PNG

Mahalo.com calls for steaming wings first for about 10 minutes, but I was late getting started and decided to forego that step.

8 lb. fresh chicken wings

1/8 C. Cajun Seasoning

1/8 C.  oil (I used a nut oil mix I had on hand)

After steaming wings for 10 minutes, place them on jelly roll pans sprayed with coconut oil, sprinkle with Cajun or other seasoning (such as garam marala, Tuscan, Herbs de Provence, Garlic Powder and Parmesian, etc. etc.  in a 425 F oven for about 20 minutes.  Turn and cook for 20 more.

Remove from oven, toss in a brown paper bag to absorb oil/chicken fat,  and serve with your favorite dipping sauces.

No need to fry wings ever again.  They are amazing and delicious baked.  We had them with barbecue sauce,  balsamic glaze. honey mustard, and ranch, to dip in.

You can easily make these up to a day ahead, and heat them with sauce brushed on them.

Homemade Carrot Cake

As you all know, I am spoiled rotten by having an amazing baker – Molly the Baker – in the family.  She happens to live 1300 miles away!  A special friend was having a birthday, and I know carrot cake is his fave!  I adapted a version of my Aunt Fran’s carrot cake, and had a friend help me!  Thank you Margie!

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 c. finely shredded carrots

1 c. golden raisins (soaked in rum) – drained

1 8 oz. can crushed pineapple, drained

1 C. chopped walnuts

Preheat oven to 350 F.

Line two 9 inch cake pans with parchment sprayed with baking spray.

Whisk together dry ingredients in a bowl.

In the mixer bowl, beat eggs for 2 minutes.   Add sugar and vanilla.  Reduce speed and add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into prepared cake pans.

Bake 35-40 minutes until 160 F internal temperature.

Cool overnight in the fridge.

Cream Cheese Frosting – from Molly the Baker!

1 8 oz block cream cheese, room temperature

6 Tbsp. butter, room temperature

1 tsp. vanilla

2 c. powdered sugar, sifted.

Place cream cheese in mixer bowl and mix with paddle 3-4 minutes until fluffy.

Add in butter, and mix 3-4 minutes more.

Add in vanilla and mix until incorporated.

Add powdered sugar 1/2 c. at a time, until fluffy and smooth.

I confess that I forgot to sift the sugar, and it still came out amazing.

 

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