Sunday, September 18, 2016
I always love the recipes in Real Simple magazine. This one is no exception. A very mild dish but very satisfying. I am a huge fan of bok choy.
tilapia loins and bok choy in green curry-coconut broth (Real Simple Magazine, September 2016)
2 (14 ounce) cans coconut milk
1 1/2 cups chicken broth
1/4 cup green curry paste
2 1/2 tablespoons lime juice
2 teaspoons finely chopped fresh ginger
1/2 teaspoon kosher salt
4 heads baby bok choy (I used 2 heads regular bok choy, chopped)
1 cup chopped red bell peppers
4 boneless skinless tilapia loins from Costco
1/4 cup torn fresh basil leaves
lime wedges for serving
Whisk together the coconut milk, broth, green curry paste, lime juice, ginger and salt in a large pot. Bring to a boil over medium-high, stirring occasionally. Reduce heat and simmer 10 minutes.
Add the bok choy and bell pepper; cook until just tender, about 5 minutes. Add the fillets and cover. Simmer until the fish is opaque, 6 to 8 minutes. Sprinkle with the basil and serve with lime wedges.
Friday, August 19, 2016
I made the cuban pork tacos that I love and picked up a new salsa to try with them. Look how much we ate in one sitting! It tastes sooo good! By day 2 it was gone and we were wishing I'd have picked up more than one jar. Now we know better!!
store bought favorite: herdez salsa casera
I'm pretty sure it was less than $2 for this jar of delight.
Monday, July 25, 2016
Last night my husband took our daughter on a walk in the neighborhood and they collected a bucket of fresh blackberries. My kids were astonished when he came home pulled out his own cookbook full of recipes he's collected and started making crepes. They filled the crepes with fresh blackberries and sweetened condensed milk then drizzled a little more on top. On some, we even sprinkled a little cinnamon on top. A wonderful dessert.
vanilla crepes with fresh blackberries (my husband)
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
sweetened condensed milk
sprinkling of ground cinnamon
In a blender, mix together the milk, egg yolks, and vanilla. Add the flour, sugar, salt and melted butter.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with blackberries, sweetened condensed milk and a sprinkling of cinnamon.
Tuesday, July 19, 2016
Chicken Tinga Tacos. They just sound delicious, don't they? We LOVED them. Three musts that make these better than other tacos: the feta cheese sauce, the diced red onion and Tapatio sauce dashed over the top.
slow cooker chicken tinga tacos (i heart nap time)
2 pounds boneless, skinless chicken (I used frozen)
1 (14.5 ounce) can fire roasted tomatoes or Ro-tel tomatoes
1/2 diced onion
3-4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon salt
4 ounces cream cheese, softened (I used light)
3 tablespoons feta cheese (I used light)
1/2 lemon, juiced
whole milk, if needed
diced red onion
Place chicken breasts in the slow cooker.
In a blender, add the tomatoes, onion, peppers, garlic, taco seasoning and salt. Pulse 3 to 5 times. Pour over the chicken. Cook on High for 6 hours (if chicken is frozen) or until you are able to shred the chicken.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth. Add milk if needed to thin it out.
Serve chicken tinga inside tortillas with your favorite toppings.
Wasn't sure how these would go over but we all enjoyed them very much! The creamy ceasar dressing over the top is an absolute must. Yum!
greek chicken burger (i heart nap time)
1 pound ground chicken
1/4 cup chopped red peppers
3 tablespoons feta cheese
2 tablespoons fresh chopped parsley
1 teaspoon minced garlic
1 1/2 teaspoon kosher salt
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
whole wheat buns, toasted
optional toppings: sliced red onions, sliced tomatoes, sliced cucumbers, spinach, lettuce, feta cheese
non-optional topping: Caesar dressing (our very, very favorite is Ken's Light Creamy Caesar)
Turn on the grill to medium heat.
Place the chicken, peppers, cheese, parsley, garlic, salt, oregano and pepper into a bowl. Stir until combined and then shape into 4 patties. Place on the grill and cook each side for 4 to 5 minutes, or until the inside is no longer pink.
Assemble your burger. Definitely drizzle Caesar dressing over the top.
Friday, July 15, 2016
I was looking for something easy and I found it. These pork chops are super tender and flavorful. The leftovers are just as tasty. It's so nice to come home from the pool to a meal that is ready. I love summer.
easy slow cooker pork chops (adapted from allrecipes.com)
1 cup chicken or beef broth
2 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
In a bowl, whisk together the broth, garlic, paprika, garlic powder, poultry seasoning, oregano and basil. Pour into the slow cooker. Place pork chops into the slow cooker, cover and cook on High for 4 hours.
Thursday, July 14, 2016
I know this recipe seems seasonably wrong to post but I needed something ready to eat after an afternoon at the lake. That, and I really wanted to try this recipe. It's a wonderful, easy recipe and the only thing I forgot was a sprinkling of Parmesan cheese over the top!
slow cooker healthy chicken and kale soup (adapted from Best Recipe Box)
2 large boneless, skinless chicken breasts (I used frozen)
1/2 medium onion, minced
2 large carrots, chopped
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon soy sauce
4 cups chicken stock
1 bunch kale, ribs removed and leaves chopped
Parmesan cheese, for serving
Spray your slow cooker with nonstick cooking spray. Add frozen chicken breasts. Add onion, carrots, chicken stock and seasonings. Put the lid on and turn the temperature to High. Allow to cook 6-8 hours. A few minutes before serving, add kale and let "wilt". Serve with a sprinkling of Parmesan cheese.