Mixed Berry Sauce
2 c frozen berries
1/3 c sugar
1 tbs lemon juice
zest of one lemon
pinch of salt
1 tbs cornstarch
Combine all ingredients into a medium pot. Set heat to medium high heat. Bring mixture to a boil until desired thickness. Enjoy!
Saturday, August 25, 2012
Mixed Berry Sauce
2 c frozen berries
1/3 c sugar
1 tbs lemon juice
zest of one lemon
pinch of salt
1 tbs cornstarch
Combine all ingredients into a medium pot. Set heat to medium high heat. Bring mixture to a boil until desired thickness. Enjoy!
Wednesday, August 8, 2012
Thai Style Chicken and Vegetables
Thank you Rachel Ray for this amazing recipe. I loved the flavors in this dish. I'm always looking for something easy but interesting in a recipe. I modified the original recipe just a bit to suit my taste. The original recipe called for a cup of basil, which I did not have. I left it out, and didn't even miss it. But by all means, if you have an abundance of basil try it! This was super yummy and something special to make!
4 tbs oil
1 1/2-2 pounds of boneless skinless chicken breast, cut into bite sized peices
Salt and pepper
1 c shredded carrots
1 onion, sliced thinly
3 large garlic cloves, chopped
2 inch piece of ginger, grated
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
3/4 c chicken broth
1 (13.5 oz) can light coconut milk
1 (10 oz.) box of frozen peas
1/4 c fresh cilantro leaves, coursely chopped
1 lime, zested and juiced
Heat a large skillet over medium high heat with 2 tbs of oil. Season chicken generously with salt and pepper. Add chicken to the skillet and brown it for about 5 minutes. Remove chicken to a plate. Add remaining tbs of oil to the skillet, then add carrots, ginger, onion, garlic jalapeno, and bell peppers and cook, stirring frequently for about 2-3 minutes. Add the chicken broth and coconut milk, turn the heat up to high and simmer for 5 minutes. Add chicken back to skillet and cook for another 3-4 minutes. Remove from the heat and add frozen peas, cilantro, lime zest and lime juice. Serve with white rice.
Thai Style Chicken and Vegetables
4 tbs oil
1 1/2-2 pounds of boneless skinless chicken breast, cut into bite sized peices
Salt and pepper
1 c shredded carrots
1 onion, sliced thinly
3 large garlic cloves, chopped
2 inch piece of ginger, grated
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
3/4 c chicken broth
1 (13.5 oz) can light coconut milk
1 (10 oz.) box of frozen peas
1/4 c fresh cilantro leaves, coursely chopped
1 lime, zested and juiced
Heat a large skillet over medium high heat with 2 tbs of oil. Season chicken generously with salt and pepper. Add chicken to the skillet and brown it for about 5 minutes. Remove chicken to a plate. Add remaining tbs of oil to the skillet, then add carrots, ginger, onion, garlic jalapeno, and bell peppers and cook, stirring frequently for about 2-3 minutes. Add the chicken broth and coconut milk, turn the heat up to high and simmer for 5 minutes. Add chicken back to skillet and cook for another 3-4 minutes. Remove from the heat and add frozen peas, cilantro, lime zest and lime juice. Serve with white rice.
Saturday, July 28, 2012
Flavorful London Broil
It has been way too long since my last post. My family and I went to the mainland for 5 weeks! I can't believe I was gone that long. It is good to be back in Hawaii, now I need to find time to schedule some beach time.
While I was staying at my in-laws house, I made London Broil. My mother in law asked if I had posted this recipe on the blog yet, and I replied that I had not. I didn't feel like it was worth posting about, because it is so easy. She convinced me, that someone like her would want to know how to cook a steak, and what to marinate it in, so that it turns out juicy and flavorful. Do not be intimidated by steak. I have talked to many friends that don't even know what to do with a steak. Trust me, it is sooooooo easy.
The story behind this recipe, comes from my childhood. Growing up, every once in a awhile, my family would have London Broil, baked potato, and a salad with Good Seasons Italian Dressing on it. This is a perfect combination of flavors in my book, I still love it. It was a major treat to have steak, and my parents could afford feeding a family of 7, when they made London Broil. London Broil always goes on sale. You can get it as cheap as 2.00/pound on the mainland. So buy it! The way you stretch this steak, is by slicing it thinly rather than giving each person a hunk of beef. Plus since it is a very lean piece of meat, you must slice it thinly, or it will be too tough to eat. Any leftovers are great for steak tacos, steak and eggs, or steak sandwiches.
1 London Broil
1/2 c Italian dressing (any kind)
1 tbs Lawry's Season Salt
1/2 tbs Montreal Steak Seasoning
1/2 tbs garlic powder
Place all ingredients in a freezer ziplock bag. Let marinate at least 3-4 hours, or up to 6. Turn broiler onto high. Place steak onto a broiler pan, or a jelly roll pan with a cooling rack on it. Place in the oven, with the rack as close as it can go to the broiler and cook for 6-7 minutes on both sides. Remove steak to a plate, and let rest for 10 minutes. Using a sharp knife, slice steak thinly against the grain. Serve.
While I was staying at my in-laws house, I made London Broil. My mother in law asked if I had posted this recipe on the blog yet, and I replied that I had not. I didn't feel like it was worth posting about, because it is so easy. She convinced me, that someone like her would want to know how to cook a steak, and what to marinate it in, so that it turns out juicy and flavorful. Do not be intimidated by steak. I have talked to many friends that don't even know what to do with a steak. Trust me, it is sooooooo easy.
The story behind this recipe, comes from my childhood. Growing up, every once in a awhile, my family would have London Broil, baked potato, and a salad with Good Seasons Italian Dressing on it. This is a perfect combination of flavors in my book, I still love it. It was a major treat to have steak, and my parents could afford feeding a family of 7, when they made London Broil. London Broil always goes on sale. You can get it as cheap as 2.00/pound on the mainland. So buy it! The way you stretch this steak, is by slicing it thinly rather than giving each person a hunk of beef. Plus since it is a very lean piece of meat, you must slice it thinly, or it will be too tough to eat. Any leftovers are great for steak tacos, steak and eggs, or steak sandwiches.
Flavorful London Broil
1 London Broil
1/2 c Italian dressing (any kind)
1 tbs Lawry's Season Salt
1/2 tbs Montreal Steak Seasoning
1/2 tbs garlic powder
Place all ingredients in a freezer ziplock bag. Let marinate at least 3-4 hours, or up to 6. Turn broiler onto high. Place steak onto a broiler pan, or a jelly roll pan with a cooling rack on it. Place in the oven, with the rack as close as it can go to the broiler and cook for 6-7 minutes on both sides. Remove steak to a plate, and let rest for 10 minutes. Using a sharp knife, slice steak thinly against the grain. Serve.
Saturday, June 30, 2012
Garlic, Rosemary and Parmesan Oven Fries
I have been making oven fries for a long time. I started out just sprinkling season salt on the potato wedges, and while that is good, this recipe is better. These have a ton of flavor, and go with any meal. I usually always make these to go along side a burger to get the "burger and fries" feel. Tonight I made them with grilled chicken and a salad. My husband, and two boys don't like potatoes very much, but they love these. In fact, my 3 year old eats the brown skins off the potato wedge first because they are his favorite part. Fiberlicious!
You can really add any dry herb you want. Thyme, oregano, basil are some variations that would be good. Don't waste your money on getting freshly grated Parmesan, you really can't tell the difference. I normally don't use canned Parmesan cheese on anything except marinades and roasted vegetables. You get the same flavor as using expensive, freshly grated Parmesan in this recipe.
4-5 russet potatoes (you could use red potatoes too.)
4 garlic cloves, pressed
2-3 tbs olive oil
1 1/2 tsp dried rosemary
1/3-1/2 c Parmesan cheese (in the can)
1 1/2 tsp salt or more to taste
Preheat oven to 450 degrees. Slice potatoes in half the long way, take the 2 halves and slice again the long way. Cut 3 wedges of potatoes from what is left after you cut the potatoes. Place potato wedges on a jelly roll pan or large cookie sheet. Add olive oil, salt, herbs, 1/4 cup of cheese and garlic. Toss potatoes to coat evenly, and settle potatoes into an even layer on the pan. Sprinkle with remaining cheese. Bake for 30-40 minutes or until golden and crisp.
Saturday, June 2, 2012
Healthy Mexi-Bowls
As I have said in recent posts, my family LOVES Mexican food. I made these healthy Mexi-bowls last night for dinner, not because I planned it really. Two nights ago I had made tacos for dinner, and with those tacos I had made some Pico De Gallo (minus the avocado). I had some left over. And while I was at the beach with my kids, I of course was thinking about what I was going to throw together for dinner. I had leftover grilled chicken from tacos, leftover Pico De Gallo, Crock Pot pinto beans in the freezer....my mind started to put all these things together. I made some white rice with a little bit of toasted orzo in it, and cooked it with chicken broth. Then when the rice was done, I fluffed the rice while incorporating the Pico De Gallo. So really, that was only thing I actually cooked.....rice. This is a great, healthy, well balanced meal that does wonders for leftovers. If your kids are picky...just serve them rice by itself, beans by itself and chicken by itself. Then you can please both kids and adults. All recipes for this meal are highlighted here for your convenience.
1 c white rice
1/2 c orzo (if you don't have orzo, just use another 1/2 c rice)
1 tbs olive oil
2 c chicken broth
1 c pico de gallo
2 c whole pinto beans (or 1 can pinto beans, heated)
2 chicken breasts, cubed, shredded or sliced (cooked however)
2 c lettuce, finely shredded
Garnishes:
salsa (optional)
avocado (optional)
sour cream (optional)
cheese (optional)
For the rice, heat olive oil in a medium pot, add orzo and stir over medium heat until orzo is golden. Add white rice, and stir around for about a minute. Add chicken broth, and bring to a boil. Cover and let simmer on low for 17 minutes. Fluff rice with fork and drain any juice on the pico de gallo and add pico de gallo to the hot cooked rice.
To assemble the mexi-bowls:
In a bowl start with rice, then beans, then chicken, then lettuce, then any garnishes you would like.
Healthy Mexi-Bowls
1 c white rice
1/2 c orzo (if you don't have orzo, just use another 1/2 c rice)
1 tbs olive oil
2 c chicken broth
1 c pico de gallo
2 c whole pinto beans (or 1 can pinto beans, heated)
2 chicken breasts, cubed, shredded or sliced (cooked however)
2 c lettuce, finely shredded
salsa (optional)
avocado (optional)
sour cream (optional)
cheese (optional)
For the rice, heat olive oil in a medium pot, add orzo and stir over medium heat until orzo is golden. Add white rice, and stir around for about a minute. Add chicken broth, and bring to a boil. Cover and let simmer on low for 17 minutes. Fluff rice with fork and drain any juice on the pico de gallo and add pico de gallo to the hot cooked rice.
To assemble the mexi-bowls:
In a bowl start with rice, then beans, then chicken, then lettuce, then any garnishes you would like.
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