The most exciting thing about this staple tonight was that all the cilantro and a tiny bit of the lettuce came from my garden. I wasn't this proud when I gave birth!
Chicken:
1-2 Cups of chopped, cooked chicken (we used a leftover boneless/skinless breast we cooked on Monday)
BBQ Sauce (to taste)
Chop the chicken and pop in microwave with sauce for 30 seconds jut to take off the chill.
SALAD:
1 Bag salad greens (and a little bit of homegrown lettuce... I'm beyond excited about this gardening thing)
1 avocado, peeled/diced
1 can black beans, rinsed & well drained
1 can corn niblets well drained
Ranch Dressing
1/4 Cup fresh cilantro - chopped
That is it. Simple Simon and everybody finishes it up. Great with a tortilla but it's not necessary.
Wednesday, April 20, 2011
Tuesday, April 19, 2011
Pork Stir Fry
A staple at our house.
1 pkg boneless/thin-cut Pork Loin Chops
2-3 small zucchini, cut into half-moons
1 each red & yellow pepper, cut into small strips
1/2 red onion, sliced into half-moons
sauce:
1 tsp crushed garlic (2-3 cloves minced)
1 tsp crushed ginger
2 TB soy sauce
2 TB brown sugar
a few drops Asian Fish Sauce (don't spill it on anything - stinks like you would NOT believe!)
2 tsp rice vinegar
Cooked rice for serving.
In a large skillet, heat 2 TB Peanut Oil until shimmering & hot. Add the pork and saute for about 2-3 minutes (until all pink is gone). You can do this in a couple of batches if needed. You don't want to crowd the pan because it will cool down and you'll wind up boiling the meat. Gross. When the meat is just done (and it doesn't have to be totally done - it's going back in the pan), pull it out and set aside.
Reheat the pan and add a bit more oil if needed. Add the onion, cook for 1 min then add the peppers and cook one more minute and then add the zucchini. Saute another 3-4 min (depending on how big you cut it, maybe a minute or so longer). Add back in the pork and get everything hot then pour in the sauce mix. Cook about 2 min then add the thickener if desired. It will come together really fast so just pull it off the heat and serve over rice.
** Put about 1 tsp corn starch into 1 tsp cold water and use to thicken at the end - if desired **
We serve this alongside some sriracha (rooster sauce) and sprinkle it with toasted sesame seeds.
Yummers!
The color is off on my Blackberry so I may need to figure out a new way to take my photos... but here you go:
1 pkg boneless/thin-cut Pork Loin Chops
2-3 small zucchini, cut into half-moons
1 each red & yellow pepper, cut into small strips
1/2 red onion, sliced into half-moons
sauce:
1 tsp crushed garlic (2-3 cloves minced)
1 tsp crushed ginger
2 TB soy sauce
2 TB brown sugar
a few drops Asian Fish Sauce (don't spill it on anything - stinks like you would NOT believe!)
2 tsp rice vinegar
Cooked rice for serving.
In a large skillet, heat 2 TB Peanut Oil until shimmering & hot. Add the pork and saute for about 2-3 minutes (until all pink is gone). You can do this in a couple of batches if needed. You don't want to crowd the pan because it will cool down and you'll wind up boiling the meat. Gross. When the meat is just done (and it doesn't have to be totally done - it's going back in the pan), pull it out and set aside.
Reheat the pan and add a bit more oil if needed. Add the onion, cook for 1 min then add the peppers and cook one more minute and then add the zucchini. Saute another 3-4 min (depending on how big you cut it, maybe a minute or so longer). Add back in the pork and get everything hot then pour in the sauce mix. Cook about 2 min then add the thickener if desired. It will come together really fast so just pull it off the heat and serve over rice.
** Put about 1 tsp corn starch into 1 tsp cold water and use to thicken at the end - if desired **
We serve this alongside some sriracha (rooster sauce) and sprinkle it with toasted sesame seeds.
Yummers!
The color is off on my Blackberry so I may need to figure out a new way to take my photos... but here you go:
Monday, April 18, 2011
Sausage & Peppers Pasta
The weather has a few stormy days possible this week so we took advantage of a nice (albeit HOT) evening to grill out tonight in case we can't do it later in the week.
This is my husbands invention and couldn't be easier - especially if you have someone else manning the grill!
2 Boneless/Skinless Chicken Breasts (use 1 tonight, save the other for a salad later in the week)
2 links Italian Sausage (we do 1 hot and 1 mild to appease the kid - your choice)
1/2 Yellow Onion, sliced in half moons
1 Yellow Pepper, cut into strips
1 Green Pepper, cut into strips
2 cans diced tomatoes (don't drain) - we like the fire roasted
2 cloves of garlic - peel/smash but don't chop (EASY!)
Oregano, Basil & Thyme to taste (I grabbed it out of our garden - but a 1/2 tsp each of dried would be good)
Parmesan Cheese - to taste
Brush the chicken with olive oil and season with salt & pepper then grill it alongside the sausage until each is just cooked through.
Cook the pasta (we used penne) to package directions.
In a disposable aluminium pan combine the tomatoes, onion, garlic and peppers. Set this on the grill next to the meat and allow to cook the whole time.
When the chicken & sausage are cooked, slice them and toss into the sauce and cook another 5 minutes to combine the flavors. Toss with the drained pasta (I do this right in the pot I cooked the pasta in - so it's still hot, and the pasta will soak up the juice/sauce). If using fresh herbs, toss them in now along with a generous amount of parmesan cheese.
Enjoy!
This is my husbands invention and couldn't be easier - especially if you have someone else manning the grill!
2 Boneless/Skinless Chicken Breasts (use 1 tonight, save the other for a salad later in the week)
2 links Italian Sausage (we do 1 hot and 1 mild to appease the kid - your choice)
1/2 Yellow Onion, sliced in half moons
1 Yellow Pepper, cut into strips
1 Green Pepper, cut into strips
2 cans diced tomatoes (don't drain) - we like the fire roasted
2 cloves of garlic - peel/smash but don't chop (EASY!)
Oregano, Basil & Thyme to taste (I grabbed it out of our garden - but a 1/2 tsp each of dried would be good)
Parmesan Cheese - to taste
Brush the chicken with olive oil and season with salt & pepper then grill it alongside the sausage until each is just cooked through.
Cook the pasta (we used penne) to package directions.
In a disposable aluminium pan combine the tomatoes, onion, garlic and peppers. Set this on the grill next to the meat and allow to cook the whole time.
When the chicken & sausage are cooked, slice them and toss into the sauce and cook another 5 minutes to combine the flavors. Toss with the drained pasta (I do this right in the pot I cooked the pasta in - so it's still hot, and the pasta will soak up the juice/sauce). If using fresh herbs, toss them in now along with a generous amount of parmesan cheese.
Enjoy!
Sunday, April 17, 2011
Salmon in Lemon Brodetto with Pea Puree
This was recommended to my by my friend Dorea and I LOVE it. It's a Giada De Laurentis recipe and it's incredibly simple. This, to me, tastes like Spring. The only difference from the way she does it is that we grill the fish because I hate the way fish makes my house smell and because, frankly, it's beautiful out, grilled tastes great AND that means my husband does it so it's less work for me. Win. Win. Win. (I'm like Charlie freakin' Sheen here today! )
Here's the link to Giada's recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html
I really hope you will try this. It's so good and much easier than the name makes you think.
Here's the link to Giada's recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html
I really hope you will try this. It's so good and much easier than the name makes you think.
The Menu
Sunday: Salmon in Lemon Brodetto with Pea Puree
This one sounds weird and complicated but is actually simple, tastes amazing and looks SO fancy you will not believe it.
Monday: Pork Stir Fry
Easy, standard to kick off a long week. You could sub in chicken or tofu
Tuesday: Chicken & Sausage Pepper Pasta
Bob made a variant of this last week and liked it so much he wanted me to try it.
Wednesday: Asian Turkey Burgers
My whole family just LOVES these burgers.
Thursday: Chicken Ranch Salad
Another standby - Using the extra chicken from Tuesday means this is on the table in about 10 minutes. Woot!
This one sounds weird and complicated but is actually simple, tastes amazing and looks SO fancy you will not believe it.
Monday: Pork Stir Fry
Easy, standard to kick off a long week. You could sub in chicken or tofu
Tuesday: Chicken & Sausage Pepper Pasta
Bob made a variant of this last week and liked it so much he wanted me to try it.
Wednesday: Asian Turkey Burgers
My whole family just LOVES these burgers.
Thursday: Chicken Ranch Salad
Another standby - Using the extra chicken from Tuesday means this is on the table in about 10 minutes. Woot!
Monday, April 11, 2011
Greek Turkey Burgers
These were inspired by my cousin Whitney's comment about some Greek themed turkey burgers she had. I felt inspired ... so here we go... THANKS WHIT!
1 pkg Ground Turkey Breast
1 Egg
2 TB bread crumbs
1 6 oz pkg fat free crumbled feta
1/4 tsp Thyme, Oregano, Salt & Pepper (or to taste)
Mix all together, mold into patties, spray with PAM and grill until juice runs clear (about 6 min/side). Don't overcook or it'll get really dry.
Pickles:
1 English cucumber, washed and sliced as thin as you can do it
1/4 of a red onion, sliced super thin
1/4 C Red Wine Vinegar
1/2 tsp salt
2-3 TB sugar
2 sprigs of fresh dill, if you have it.
Mix all together in a ziploc bag and set aside for 20 or so minutes.
Sauce:
1/3 C Fat Free Greek Yogurt
1/4 C sundried tomatoes (julienne cut means you don't have to chop)
1/4 C Kalamata Olives - rough chop (just to ensure no pits - my husband ALWAYS finds a pit!)
1/2 tsp each thyme, oregano (use more if fresh - I happen to have these growing in my garden and fresh is really nice)
Mix all together and serve as a condiment on the burgers.
Serve on thin whole wheat buns (Like Deli Flats - We love the Orowheat ones) .
Spread the sauce over the bun, top with the burger and the put a BUNCH of pickles on top.
NOTE: the pickles are pretty intense and are not to be eaten alone - they'll make you cough! - but they're really good with the rest of it - adding moisture to the burgers and cutting the yogurt sauce. I thought these were super tasty and they have all those Greek flavors that we love.
1 pkg Ground Turkey Breast
1 Egg
2 TB bread crumbs
1 6 oz pkg fat free crumbled feta
1/4 tsp Thyme, Oregano, Salt & Pepper (or to taste)
Mix all together, mold into patties, spray with PAM and grill until juice runs clear (about 6 min/side). Don't overcook or it'll get really dry.
Pickles:
1 English cucumber, washed and sliced as thin as you can do it
1/4 of a red onion, sliced super thin
1/4 C Red Wine Vinegar
1/2 tsp salt
2-3 TB sugar
2 sprigs of fresh dill, if you have it.
Mix all together in a ziploc bag and set aside for 20 or so minutes.
Sauce:
1/3 C Fat Free Greek Yogurt
1/4 C sundried tomatoes (julienne cut means you don't have to chop)
1/4 C Kalamata Olives - rough chop (just to ensure no pits - my husband ALWAYS finds a pit!)
1/2 tsp each thyme, oregano (use more if fresh - I happen to have these growing in my garden and fresh is really nice)
Mix all together and serve as a condiment on the burgers.
Serve on thin whole wheat buns (Like Deli Flats - We love the Orowheat ones) .
Spread the sauce over the bun, top with the burger and the put a BUNCH of pickles on top.
NOTE: the pickles are pretty intense and are not to be eaten alone - they'll make you cough! - but they're really good with the rest of it - adding moisture to the burgers and cutting the yogurt sauce. I thought these were super tasty and they have all those Greek flavors that we love.
Sunday, April 10, 2011
Chicken Poblano Tacos
There are a few steps to this so it kinda seems like a lot - but you can skip whatever you like and make it your own. This is how we do it:
2 boneless/skinless chicken breasts
Cover liberally with rub and set aside for a half hour or so while you do other stuff.
RUB:
1/2 tsp each: chile powder, garlic, paprika, salt
1/4 tsp each: coriander, cumin, pepper
When the grill is hot, roast the two poblanos until black & blistered all over. Put them into a paper bag, seal it up and wait 10 min. Then peel off the charred skin and slice the soft peppers into strips. Set aside.
1 can refried beans
Heat these up on top of the stove with about a TB of bacon grease. It's worth it. Really.
1/2 Cup Chopped tomatoes
Lettuce
Sour Cream (stir in some chili powder & lime juice if you want to "fancy it up")
Other terrific toppings:
Roasted corn (grill it then slice it off the cob)
Guacamole
Fill your tortillas & enjoy.
2 boneless/skinless chicken breasts
Cover liberally with rub and set aside for a half hour or so while you do other stuff.
RUB:
1/2 tsp each: chile powder, garlic, paprika, salt
1/4 tsp each: coriander, cumin, pepper
When the grill is hot, roast the two poblanos until black & blistered all over. Put them into a paper bag, seal it up and wait 10 min. Then peel off the charred skin and slice the soft peppers into strips. Set aside.
1 can refried beans
Heat these up on top of the stove with about a TB of bacon grease. It's worth it. Really.
1/2 Cup Chopped tomatoes
Lettuce
Sour Cream (stir in some chili powder & lime juice if you want to "fancy it up")
Other terrific toppings:
Roasted corn (grill it then slice it off the cob)
Guacamole
Fill your tortillas & enjoy.
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