Wednesday, August 31

Chinese Take-a-way Sesame Beef With Snow Peas

Chinese take-a-way is an extremely popular weeknight tradition in my household. Some days I like to enjoy all those same take-a-way flavors without the wait. Here is an extremely popular take-a-way dish which can easily be made right at home.

Full time 20 minutes
Serves 2-4

The needs-

1 lb steak tips, make sure they are nice bite size pieces
1 cup snow peas
2 tbsp water
2 tbsp hoisin sauce
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp olive oil
1 tsp mince garlic
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ginger paste

The know-

In a small bowl combine water, hoisin sauce, soy sauce, minced garlic, and ginger paste.

Pat steak tips dry, lightly season with salt and pepper.

Heat 1 tsp olive oil in a sauté pan over medium-high heat.

Add steak tips to hot pan and sear evenly for 2-3 minutes per side.

Remove steak from pan and set aside. 

Add in snow peas and toss 3-4 minutes or until crisp and bright green. Drizzle with additional olive oil if needed.

Add steak back into pan and lower heat to medium-low.

Add sauce into pan and toss to completely coat.

Pour onto a serving plate and top with sesame seeds. Serve with rice.


Saturday, August 27

Italian Roasted Parmesan Zucchini

It is garden season and that means fresh vegetables at my fingertips everyday! At this time of year I love to serve vegetable heavy meals. Simple garden dishes are filled with bold flavors and colors, turning your garden pickings into table pleasures.

Full time 25 minutes
Serves 2-4

The needs-

2 large zucchini, sliced 1/4" thick
2 large summer squash, sliced 1/4" thick
2 tbsp grated pecorino cheese
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper 

The know-

Preheat oven to 375'.

Place zucchini and squash in a bowl.

Add in olive oil, salt, and pepper.

Toss to fully coat vegetables.

Spread vegetables out on a baking tray in a single layer.

Roast in oven for 15-18 minutes or until golden.

Remove from oven and sprinkle with pecorino.

Return to oven for 2 minutes.

Serve immediately. Cheers!

Tuesday, August 23

Indian Roasted Cauliflower Tandoori

Tandoori spices are a traditional blend found in Indian cuisine. The blend is used in everything from marinated meats to roasted vegetables. I love using it for roasting vegetables creating a bold flavor and very aromatic dish.

Full time 30 minutes
Serves 2-3

The needs-

1 large head cauliflower, cut into large pieces
2 tbsp olive oil
1/2 salt
1/2 ground white pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom 

For serving-
1 1/2 tbsp olive oil

The know-

Preheat oven to 425'.

In a small bowl combine all spices.

In a large mixing bowl, place cauliflower and drizzle with olive oil. Make sure to massage cauliflower to fully coat each piece.

Dust cauliflower with spice blend and massage to evenly coat each piece.

Lay cauliflower out onto a baking sheet in a single layer.

Roast in oven for 15-18 minutes or until tender.

Move to serving bowl and drizzle with olive oil.


Friday, August 12

Mediterranean Cucumber Salad

Mediterranean salads are a great way to enjoy a fresh, crisp, light, salad which is full of flavor.

Full time 2 1/2 hours (includes chilling time)
Served 4

The needs-

2-3 cucumbers, roughly 1 pound, diced
3-4 tomatoes, roughly 1/2 pound, diced
1 red onion, diced
1 bunch fresh mint, roughly 1/3 cup, chopped fine
1 bunch fresh parsley, roughly 1/3 cup, chopped fine
1/4 cup lemon juice
1/4 cup olive oil
1 tsp salt

The know-

In a large bowl place cucumber and tomato.

Add in mint and parsley.

Add in lemon juice, olive oil, and salt.

Add in red onion.

Toss or stir to fully blend.

Drain excess liquid.

Cover tightly with plastic wrap and refrigerate for two hours.

Before serving drain any excess liquid which may have collected in bottom of bowl and stir.


Monday, August 8

Shirred Eggs

Shirred eggs is a fancy name for an amazing baked egg dish. Each egg is seasoned and cooked in its own ramekin allowing for each egg to be cooked to just the right texture.

These eggs are a knockout treat, are simple to make, and are a great brunch addition. You can make this as large as you want, just follow the ingredients for each egg.

Serves as many as you want
Full time: 10 minutes

The needs (per portion)-

1 egg
1 tbsp buttermilk (or heavy cream)
1 tbsp gruyere, cheddar, or Bree cheese
1/4 tsp onion powder
1/4 dried thyme

The know/

Preheat oven to 425'.

Lightly spray ramekin(s) with cooking spray.

Crack an egg into ramekin.

Carefully add in buttermilk (cream) and cheese avoiding the yolk.

Dust with onion powder and thyme.

Bake 8 minutes.

Serve immediately, eggs will continue to cook once removed from oven. If you don't like runny eggs then allow egg to sit for two minutes to firm up. Serve alongside toast or biscuit.


Thursday, August 4

Southern BBQ Brined Chicken

Simply addictive and possibly the most irresistible chicken there is, brined grilled chicken will turn any picnic into an event.

Time 30 minutes cook time, brine time 2 hours minimum.

The needs-

1 1/2 lb. boneless skinless chicken breast, cut into large pieces
1 tsp salt
1 tsp ground black pepper

For Brine:
2 cup water
1/4 cup brown sugar
2 tbsp salt

For Sauce:
1 1/2 cup Hickory BBQ Sauce
1 tbsp fresh cilantro, chopped fine
2 tsp lime juice
1 tsp minced garlic

The know:

In a large sealable zip top bag combine brown sugar and salt.

Add in water and mix.

Add in chicken. Place in refrigerator for at least two hours, I let it sit all day.

When ready remove from refrigerator and set on counter top for 20 minutes, while your preheat grill.

Heat your grill to medium-high heat for 15-20 minutes.

While this heats combine cilantro, lime juice, and garlic in a small bowl.

Add in BBQ and stir until even in color.

Grill chicken 15-20 minutes or until internal temperature reaches 160-165.

Brush chicken completely with glaze and continue to cook for another 10-15 minutes or until chicken has reached a safe internal temperature.


Monday, August 1

Slow Cooker BlueBerry Cobbler

One of my favorite desserts or guilty pleasure breakfast is blueberry cobbler. This is a great way to set it and forget it...well until your ready to eat!

Full time 4-4 1/2 hours
Serves 4-6 

The needs-

2 cups frozen blueberries
1 1/4 cup Bisquick or Jiffy Mix
2/3 cup milk
1/2 cup brown sugar
1/3 cup butter, melted

The know-

In a mixing bowl combine mix and brown sugar.

Add in butter.

Add in milk, stirring until there are no lumps.

Pour 1/3 of the mixture into the bottom of a 4 quart slow cooker.

Top with blueberries.

Pour over remaining batter.

Cook on low for 3 1/2-4 hours or until firm to the touch in the center.

Scoop out and enjoy.