Pesto Turkey Meatballs with Marinara Sauce

My 13 year old son made this recipe for our family this last weekend.  He is a budding cook, and I love that he wants to actually be in the kitchen and cook!  The flavor was spot on, and leftovers were great.  I made zucchini noodles for my husband and I, and regular noodles for the rest of the family.  Both ways were delicious. This is a quick weekday meal, paired with salad or veggies.

Pesto Turkey Meatballs with Marinara Sauce

1 pound 93% lean ground turkey
3/4 c. jarred pesto
1/2 c. panko bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tbs. Olive oil
3 garlic cloves, minced
1 (28 oz.) can crushed tomatoes

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or foil.  Spray foil with cooking spray.  In a large bowl combine ground turkey, pesto, panko, salt, and pepper.  Use your hands to combine.  Roll meatballs into 1- 1 1/2 in balls. Place on baking sheet and bake for 15 min in the oven. 
While the meatballs bake, add oil to dutch oven pot.  Heat to medium heat, stir in garlic and cook for 30 seconds.  Stir in crushed tomatoes and bring to boil. Reduce heat to medium low and simmer for 10 min, stirring occasionally.
When meatballs are done, with tongs carefully transfer meatballs to marinara sauce.  Let simmer in the sauce for 5-10 min.  Turn off heat and serve over noodle, or zucchini (for the low carb version)
(Picture credit here)

Cashew Chicken

This recipe is a hit with my family.  Its quick and easy to throw together and can feed a crowd.  I serve broccoli and brown rice on the side.

Cashew Chicken

 

• 3/4 cup roasted, unsalted cashews
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1/4 cup water
• 1/4 teaspoon Asian sesame oil

Instructions

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately
7. http://www.onceuponachef.com/2010/03/cashew-chicken.html 

White Chicken Chili

I made this recipe around Halloween time.  I made it several times after that.  I love this recipe the day i make it and the leftovers.  It is creamy because of the added cream cheese and full of flavor from the delicious spices. I save time with the chicken by using a Costco rotisserie chicken.  When I buy a chicken, I pick the meat off and divide it into two freezer bags.  This is the perfect portion for a soup or a meal for our family.  If you don't have a rotisserie chicken you can use 2 pounds of chicken breast, shredded.

White Chicken Chili

1/2 rotisserie chicken from Costco, Shredded 
1 small yellow onion, diced
1 tbsp olive oil 
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika 
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese) 
1 1/4 cup fresh corn (frozen works too)
1 Tbsp fresh lime juice
3 (15 oz) cans White beans, drained and rinsed 

In a large pot, saute onion in olive oil for a couple of minutes.  Add garlic and green chilies.  Cook for a couple of minutes.  Add spices and cook for 1 minute more.  Add chicken broth, and bring to a simmer for 15 minutes.  Add cream cheese, whisking to incorporate until it is melted.  Add corn, beans and lastly chicken. Stir to incorporate. Salt and pepper to taste.  Add lime juice. Serve with extra cheese, cilantro, and chips if desired.

Recipe adapted from and picture from here                                                                                                                                                                                                               

30 Minute Pizza Dough/Bread Dough

I love this recipe for my pizza.  It's fast and flavorful.  You can also make a quick loaf of bread with it.  But don't expect super fluffy bread.  It's denser than a dough that takes twice as long.  But when you are in a pinch, this does this trick without sacrificing flavor. 1/2 the recipe for one pizza dough crust.

30 minute Pizza Dough/Bread Dough

3 c. warm water
2 1/2 Tbs Dry active yeast
1 Tb. sugar
1 to 1 1/2 Tbs salt (depends on how salty you want it)
3 Tbs Honey (not necessary but I like the flavor)
5-6 C flour

Put warm water, yeast, sugar and honey into mixing bowl.  Add 5-6 cups of flour and the salt.  Adding more flour if needed.  Knead with the dough hook on the kitchen aide mixture until the mixture is smooth and elastic.  Let dough rise for 20 minutes or so.  Bake at 400 degrees for a loaf of bread for 20-30 minutes.  Or bake at 500 degrees for a pizza with all your toppings on it, until it is nice and golden brown.

Cheesy Smoked Sausage Pasta

Turkey Kielbasa or smoked sausage was on sale this week at the grocery store.  So, I was on the look out for a fast, kid friendly, adult pleasing recipe.  This recipe is incredibly fast.  I love that I only used one pot for the whole thing.  You could add whatever cheese you have on hand to this dish as well as what ever vegetable you have.  I'm sure spinach, kale, bell peppers, broccoli, or corn would all be delicious in this dish.  You could also use fat free half in half or whole milk for this recipe.  I haven't tried it with nonfat milk, so no guarentees if you use that.  Be creative and add what you like.  This made alot, and serves about 6 people.

Cheesy Smoked Sausage and Vegetable Pasta

• 1 Tbsp olive oil
• 1 lb  Smoked Turkey Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1/2 cup milk or heavy cream
• 8 oz dry pasta (any small pasta will do)
• 1/2 teaspoon salt and pepper, each
• 1 cup shredded Cheese
• veggies
• 1/3 cup chopped scallions, for garnish

 

Brown sausage in olive oil in a large pan, add onions and garlic, cook for about 1-2 minutes.  Add veggies, chicken broth, diced tomatoes, milk, and pasta to the pan and bring to a boil.  Cook pasta for 2 minutes less than what it says on the box.  Remove from heat and stir in grated cheese.  Season with salt and pepper and garnish with green onions.

Soy Mahi Mahi with Nectarine Salsa

I got some frozen mahi mahi the other day from Costco.  People think that just because I live in Hawaii, I can cast my fishing pole in the ocean right by where I live and a Mahi Mahi fish will be caught.  WRONG.  I wish I could do that.  I will settle for the frozen packages kind at Costco, much easier.  This recipe is very fresh, light, fast, and tastes amazing.  All the flavors are there, salty, sweet, and tangy.  You could really use any stone fruit to make this salsa.  The nice thing is that you don't have to worry about the fruit being perfectly ripe either.

Soy Mahi Mahi with Nectarine Salsa

3-4 Mahi Mahi Fillets
Marinade:
1/4 c soy sauce
2 tbs lime juice
1 tbs honey
1 tbs grated ginger

Salsa:
1-2 nectarines
1/2 c cilantro, chopped
1 jalapeno, seeds removed, chopped finely
1/2 bell pepper, any color, chopped finely
2-3 green onion, sliced thinly
1 small clove garlic, minced
1-2 tbs lime juice
salt and pepper to taste

Combine marinade ingredients in a large ziplick bag.  Add Mahi Mahi fillets and marinade for 30 minutes to an hour.  Combine ingredients for the salsa, and season to taste.  Heat 1 tbs of oil in a large skillet on high.  Remove Mahi Mahi from the marinade and add to the pan.  Sear for 4 minutes on medium high for both sides.  Serve on top of white rice and black beans.  Top fish with nectarine salsa.

Southwest Quinoa Salad

I have the most delicious salad for you!  I was skeptical.  I haven't jumped on the whole quinoa bandwagon.  But, I have some baby weight to lose, and I have been looking for healthy alternative to eating carbs.  This recipe doesn't taste like "diet food".  I love all the fresh flavors in this salad, it does not lack any flavor.  Try it, you will love it!  If you don't know how to cook quinoa, here is an fabulous website that tell you how:
http://www.thekitchn.com/how-to-cook-quinoa-63344
 

Southwest Quinoa Salad

1 c quinoa, cooked according to package directions (cooked in chicken broth)
1 can black beans, rinsed
1 cup of frozen corn, defrosted or 1 can of corn, drained
4 green onions, sliced thinly
1/2-1 c cherry tomatoes, sliced in half
1/2 c cilantro, chopped

Lime Vinaigrette:
1/3 c olive oil
juice from a large lime
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 jalapeno pepper, seeded, deveined and chopped finely

Cook quinoa, and let cool for 15 minutes.  Mix all ingredients for the vinaigrette.  Combine all ingredients for the salad, and then toss with the vinaigrette.  Let the salad sit in the fridge for at least an hour before serving.

Fancy Salad with Poppy Seed Dressing and Candied Nuts

This salad is amazing.  Every time I have had it, I have loved it.  Feel free to 1/2 the amounts or double the amounts according to the crowd you are serving.  You can add tons of ingredients to this salad to bulk it up for a meal or to serve as a special side salad.  I have used all romaine lettuce and I have also done it with a combination of romaine and mixed leafy greens.  Both are delicious.  Just use what you have on hand.  The nuts, feta and dressing are key though in making this salad unique, tasty, and special.

Poppy Seed Dressing:

1 medium onion, chopped roughly
1 c sugar
1/2 c cider vinegar
1 tbs poppy seeds
2 c veg or canola oil
1 tsp salt

In a blender combine onion, sugar, cider vinegar and poppy seeds.  Puree mixture.  Then while the blender is running, add oil and salt.  Store in an air tight container for up to 2 weeks.

Candied Nuts:

1/2 pound of nuts (any kind) about 2 1/2 cups
1/2 tsp salt
1 egg white
1/2 tbs. water
1/4 tsp vanilla
1/8 tsp cinnamon

Preheat oven to 250 degrees.  Beat egg white and water in a bowl until soft peaks form.  Add salt, vanilla, sugar, and cinnamon.  Beat with mixer.  Add nuts, and stir to coat nuts evenly.  Line baking sheet with foil and grease with cooking spray.  Spread nuts evenly on cookie sheet.  Bake for 1 hour, stirring every 15 minutes.

Other ingredients for the salad:
Lettuce
Cranberries
Feta Cheese
Chicken (optional)
Nuts
Green onions (optional)
peas (optional)
shredded carrots (optional)
cucumber (optional)
tomato (optional)
strawberries (optional)

Creamy Chicken, Bacon and Broccoli Pasta

I think this is my new favorite pasta dish.  I love this pasta dish because I feel like I'm getting alot of flavor without the loads of fat that you get with an alfredo sauce.  You could put any veggies in this meal.  For the chicken part, I just grabbed some frozen rotisserie chicken that I had in the freezer.  This meal came together very fast, and will be a week night staple in my house.  My kids ate the whole thing, even all the vegetables.  If you hate bacon (which I can't even imagine) leave it out, it will still be good.  You could also just make this vegetarian and put tons of different types of vegetables in it.  It would end up being a like a pasta primavera.
Make sure to salt your pasta water!!!! Super important.  The water should taste like the ocean.  You are using the pasta water for part of the sauce, and it needs to be flavorful!

Creamy Chicken, Bacon and Broccoli Pasta

12 oz. pasta (any shape)
1 c. shredded, cooked chicken
2 heads of broccoli, cut up into florets
1/2 small onion, sliced into 1/2 moons
4 slices of bacon
4 oz. 1/3 less fat cream cheese
3 cloves garlic, minced
juice of 1 lemon
Lawry's season salt to taste
salt and pepper to taste

Slice bacon into little pieces.  Cook bacon in a large skillet until golden brown and crisp.  Remove with a slotted spoon to drain on paper towels.  Leave all but 1/2 tbs of bacon grease in the skillet.  Start pasta water to boil.  Season with salt when the water comes to a boil, it should taste like the ocean water.  Add pasta, and set the timer for 4 minutes under the time it says to cook it. 
Over medium heat, add onion to the skillet until crisp tender.  Add cream cheese to the skillet, and retrieve about 1- 1 1/2 c. of pasta water from the pot. Add some pasta water to the skillet to loosen up the cream cheese.  Add bacon back to the skillet. 
Once the timer goes off for the pasta, add the broccoli florets to the pasta pot, and set the timer for 3 more minutes.  When it is done, drain, and set aside. 
Add garlic to the skillet, and more pasta water if needed to thin it out. Cook for about 1 minute.  Take skillet off the heat, add broccoli and pasta, shredded chicken, and the juice of one lemon.  Stir all together, adding pasta water to make the sauce thin enough.  Taste pasta, and season with lots of pepper, season salt or regular salt until it suits your taste.  Serve immediately. 

Chicken with Kalamata Olives

This is my 150th recipe that I'm posting on the blog that I started a couple of years ago!  Wow! I love this blog, because it is a hobby of mine that can be shared with the public.  I never feel like this blog is a job, or a commitment, and that is what makes it fun for me.  I love that so many friends and family can try out new recipes, and I love hearing comments from people that I don't even know. I'm excited for 150 more recipes to come...
I have a new obsession.  Kalamata Olives!  I never had olives growing up, and still detest olives in the can.  However, lately I have really really enjoyed Kalamata olives.  They are salty and vinegary, and unique in flavor.   Plus, this meal is on the healthier side I would say.  How bad could that be? This recipe is a tribute to my new love of the olive!

 Chicken with Kalamata Olives

4-5 boneless, skinless, chicken thighs
1 tbs olive oil
1 tbs butter
1 c chicken broth
zest of lemon
juice of  a lemon
1/4 c kalamata olives, sliced in half, and then halved again
1/8 tsp dried thyme
1 tsp dried parsley
1 tbs flour
2 garlic cloves, minced
1/2 c diced onion
tomato, diced
Feta cheese (optional)
fresh parsley(optional)
Salt and pepper

In a large saucepan, heat olive oil and butter over high heat.  Season chicken thighs with salt/seasoned salt and pepper on both sides.  Add chicken to the pan, making sure it is hot enough to get a good sear.  Brown chicken on both sides (don't worry about cooking it through, it will cook later) and remove to a plate for later.

Add dried herbs, and garlic to the pan. Saute for 30 seconds,  add chicken broth, and lemon juice.  Dissolve 1  tablespoon of flour into some water, stirring to make a sort of runny paste.  Add to the broth mixture, whisking to incorporate.  Add chicken and all it's juices back to the pan, along with the olives.  Cover and let mixture simmer for 15 minutes.  Remove lid, and simmer for 15 more minutes.  Add lemon zest.  Serve chicken over rice, cous cous, orzo or noodles.  Garnish with diced tomato, feta cheese and fresh parsley.

Photo and recipe adaptation from here

Teriyaki-Coconut Hawaiian Grilled Chicken

I have made this recipe about 4 times, and I absolutely love it.  I love this recipe because you are not just getting flavorful teriyaki chicken, but teriyaki coconut chicken.  I love all things coconut, and we have alot of recipes in Hawaii that use coconut milk.  This one will not disappoint.  I made this for my parents when they came for a visit, as well as for my sister and her husband during their visit.  It pairs nicely with white rice, and a salad using my amazing Asian dressing.  I have never made this recipe using boneless, skinless chicken breasts, but I'm sure it would be just fine.  I love the way the boneless, skinless thighs taste in this recipe.  And the good thing, is that if you are afraid of overcooking the chicken on the grill, you can't over cook thighs.

Teriyaki-Coconut Hawaiian Grilled Chicken

1 c soy sauce
3/4 c brown sugar

1/2 c water
1/2 can coconut milk (freeze the rest for later use)
1/2 onion, sliced thin
3 garlic cloves, minced
3-4 lbs boneless, skinless chicken thighs

Combine all ingredients into a freezer ziplock bag.  Add chicken, and let marinade at least 8 hours, or up to 12 hours.  Grill chicken until done, enjoy!

 Recipe adapted from here.

Cream of Chicken Soup from Scratch

I have had it with Campbell's cream of chicken soup in the can! I can't stand the flavor, texture or smell of it. I made creamy white enchiladas a couple of months ago using cream of chicken soup, and I couldn't stand it. Each to his own though. It may not be worth it for you to make your own,but it certainly tastes better to make your own. I saw on pinterest, someone calling it "Cream of Crap" soup, I'm a believer. Instead of 15 ingredients in the can, when you make your own, there is only 4-5 at most. I made this for Hawaiian Haystacks, and it was delicious! This made 4 cups of soup. So you could scale this way down to fit the recipe you wanted.

 Cream of Chicken Soup from Scratch (4 cups) 

8 tbs butter
8 tbs flour
4 c chicken stock
3 c milk
1/2 c minced onion
juice of half a lemon

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

Southwest Baked Egg Rolls

I made this recipe a couple of Sundays ago, and they turned out super yummy. I didn't even realize I was eating a vegetarian dish.  (Not that I'm opposed to eating vegetarian).  Make sure that you don't fill these too full, divide the mixture evenly amongst the 24 egg rolls.  These turned out super crispy baked in the oven, and were awesome with guacamole, sour cream and salsa on the side.

Southwest Baked Egg Rolls

2 cups frozen corn, thawed 1 

(15 oz) can black beans, drained and rinsed 

2 cups shredded cheese  

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry  

4 scallions (green onions), chopped  

1 (4 oz) can of green chiles, drained  

1/2 t ground cumin  

1/4 t chili powder  

1 t salt  

½ t black pepper  

¼ t cayenne pepper 

 24 egg roll wrappers (1 package)

Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients. Fold the side corners in and tuck them. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet, seam side down. Repeat with remaining ingredients.
When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. 
Recipe comes from here. 
 

Simple Red Enchilades

Everything I have tried from the Pioneer Woman, I have loved.  This recipe comes from her, and they were absolutely delicious.  We love anything Mexican at our house, and these really past the test in my book.  Alot of times I shy away from enchiladas using the sauce out of the can, because its all I can taste in the dish.  I loved the method of combining the store bought sauce with chicken broth to mellow it out.  I made this recipe with store bought corn tortillas and I ran out, so I made up some homemade ones.  The store bought were delicious, but the homemade tortillas were to die for.  Of course you don't need to go to the trouble to make your own.  However, if you live near a Mexican market or some other place that sells fresh tortillas, they are amazing.  I modified this recipe only in the fact that I didn't fry the tortillas before hand.  I sprayed each tortilla with cooking spray, and put them on my pancake griddle so that they would toughen up and not break when I roll each enchilada up.  I also added more cilantro to my sauce, didn't use olives in the filling, and cut the green chilies down to just one can instead of two.  Play around with this one, according to what you like!

Simple Red Enchiladas

For the sauce:
1 tbs canola oil
1 tbs flour
1 (28 oz.) can red enchilada sauce (I used mild)
2 c chicken broth
1/2 tsp salt
1/2 tsp pepper
4 tbs chopped cilantro

For the Meat:
1 pound of ground beef
1 medium onion, finely diced
1 can diced green chilies
1 tsp salt or seasoned salt

To Assemble:
3 c of grated cheese
1 c chopped green onions
1/2 c chopped cilantro (to sprinkle on top at the end)
10-15 corn tortillas

To make the sauce,in a medium sauce pan combine the oil and the flour and whisk together to make a paste, cook for one minute.  Pour in red sauce, chicken broth, cilantro, salt and pepper.  Bring to boil, and reduce heat to a simmer for 30-45 minutes
Brown meat with onions in a skillet.  Add green chilies, and salt. Set aside.
Spray each corn tortilla with cooking spray.  Place on griddle and let crisp up just a little.
Preheat oven to 350 degrees.  Pour 1/2 c red sauce into the bottom of a 9x13 pan.  Dip each tortilla into red sauce, then spoon meat mixture, some cheese, and some green onion into the center.  Roll up and place seam side down in the pan.  Repeat until everything is used up. Pour the rest of the enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 20 minutes or until bubbly and cheese has melted.  Sprinkle cilantro all over the enchiladas when they come out of the oven.

Asian Beef and Broccoli

This recipe is awesome.  Chinese food for me, is so hard to duplicate.  I can cook it, but it doesn't mean it tastes like something you would get at PF Changs.  This recipe however was the real deal.  The 2 key elements are searing the beef getting a slight crispiness, and oyster sauce.  If you don't have a wok, use a large skillet.  The leftovers were out of this world good.
I used London Broil/or Top round steak.  But you seriously could use any type of steak meat.  Don't try and make it with a roast type of meat, stick to the steak category.  London Broil/Top Round is the cheapest cut that you can get in the world of steaks.  I buy the family pack when it is on sale, and then freeze each steak individually. A good tip for slicing steak really thin is to stick it in the freezer until almost frozen, and then slice it.  Don't be intimidated by cooking with steak!

Asian Beef and Broccoli

Meat Marinade
1/2 tsp baking soda
1 tsp sugar
1 1/2 tbs cornstarch
2 tbs soy sauce
2 tbs oil
1 1/2 pounds of steak

The Sauce
1 tbs rice wine vinegar
2 tbs chicken or beef broth
5 tbs oyster sauce (in Asian food isle)
1 1/2 tbs brown sugar
1 tsp sesame oil
2 tsp cornstarch

Other
Broccoli (about 3 large crowns)
1/3 cup water
6 cloves of garlic, minced (2 tbs)
1 inch piece of ginger, grated
1 tsp oil

Mix marinade ingredients in a small bowl.  Slice steak into super thin slices, against the grain.  Place meat in a bowl, add marinade, and let sit for an hour.  Mix up ingredients for the sauce, and set aside.  Cut broccoli into florets, and set aside.  Minced garlic and grate ginger, set aside in a small bowl mixed with 1 tsp oil.

Over high heat, heat skillet with 1 tbs oil, and sear beef slices adding more oil if needed between batches.  Do not over crowd the pan, and do not touch the beef until it is almost cooked through.  Work in batches until all the beef is seared and browned.  Remove cooked beef to a bowl and set aside.  Add broccoli, and stir fry until bright green, add water, and let cook stirring until tender crisp.  Move broccoli over to the side of pan, add garlic and ginger.  Stir fry for 30 seconds.  Add beef back to the wok or skillet, and then add sauce.  Cook until thickened.  Serve over hot sticky rice.
Recipe adapted from:
http://www.melskitchencafe.com/2012/02/the-best-broccoli-beef.html

Chicken Tikka Masala

I know I have been a slacker lately on updating this blog.  I go through phases where I'm inspired by certain recipes I see or cooking shows I watch. I have a couple of recipes that I have made, and have loved, but just haven't gotten around to posting them.
If you have a really yummy, "To Die For" recipe, please email me at rachelleunderwood@hotmail.com.  I would love to experiment with your recipes.  I will test them (because I love to test recipes), and then post on the blog.
Here is an awesome recipe.  I absolutely loved this meal.  It was so good when I made it, and the leftovers were delish!  If you are not familiar with Chicken Tikka Masala, it is chicken that is marinated and grilled and then  thrown into an incredible creamy, spiced tomato sauce, served over rice.  Alot of Chicken Tikka Masala recipes use heavy cream in the sauce, but I opted for fat free half n half.  It still tasted decadent.
If you don't have some of the random seasonings, just leave them out, it will still taste good.  But try and get at least 3 of the spices in there if you can, especially the cinnamon...YUM.

Chicken Tikka Masala

3 boneless, skinless chicken breasts, cut into strips

Marinade:
1 c plain Greek yogurt
1 tbs lemon juice
2 tsp cumin
1 tsp cinnamon
2 tsp ginger
3 garlic cloves minced
2 tsp salt

For the Sauce:
1 tbs butter
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (leave seeds in if you want spicy)
1 tsp cumin
1 tsp paprika
2 tsp coriander
1 tsp garam masala (or 1/2 tsp cinnamon)
1/2 tsp salt
8 oz. can tomato sauce
1 c. half n half
1/4-1/3 c chopped cilantro

Place all ingredients for the marinade in a large ziplock, then add the chicken.  Marinade for at least and hour or more.  Grill or broil chicken strips, set aside.  Get the rice going while you make the sauce.  To make the sauce, over medium heat add butter to large sauce pan, and then add jalapeno and garlic.  Let cook until softened.  Add all of the spices, including the salt, and let cook for about 1 minute.  Add tomato sauce and half n half, and let simmer for 20 minutes on medium low.  Add grilled chicken to the sauce, and let simmer for another 10 minutes.  Serve over white rice, and garnish the top with chopped cilantro.

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!

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.

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.

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.

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.

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

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.

To Die For German Apple Pancake

WOW....wow, wow, wow, wow.  This is the best recipe for a German apple pancake I have EVER had.  Surprisingly it didn't have 6 tablespoons of butter and half and half in it either.  It's almost hard to put it into words how much I loved the texture and flavor balance in this recipe.  The apples and brown sugar caramelized underneath a crepe like custard.  It puffs up in the oven, is beautiful when it's done, and makes you feel very "chefy". My kids LOVED this.
You could use any apple in this recipe besides red and golden delicious.  I didn't bother removing the apple peel, because I don't mind the texture and added fiber (or hiber as my 3 year old says it).  Please, please make this recipe this weekend for your family, or just for yourself.  You will love it.  I will definitely be making this for my mom and dad as well as my mother and father in-law when we go to the mainland this summer....they are going to love it!

To Die For German Apple Pancake

4 eggs
1 c milk (I used non-fat, but you can use any you have on hand)
1 c flour
1 1/4 tsp vanilla
2 tbs sugar
1/8 tsp salt

2 apples, cored and sliced thinly
2 1/2 tbs butter
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1/3 c brown sugar

Preheat oven to 450 degrees.  In a large bowl, slightly beat the eggs.  Add milk, sugar, flour, salt, and vanilla.  Whisk until smooth.  Let sit on the counter while you prepare the apples.  In a 12 inch oven safe skillet, melt the butter.  Add sliced apples, cinnamon, nutmeg and salt to the skillet.  cook over medium high heat stirring occasionally for about 6-7 minutes.  Add the brown sugar, stirring to coat all the apples, and let cook for about 3-4 minutes.  Spread apples so they are even in the skillet. Moving quickly, pour egg batter over apples, and place skillet in the oven for 15-17 minutes.  Do not open oven door.  Don't be surprised when the pancake puffs up and gets beautifully golden.  Sprinkle cinnamon and sugar on the pancake or powdered sugar when it comes out of the oven.