Author: Jennifer

Love sharing and exploring interesting food.. Especially plant based dishes. Traveling, movies, audio books, exploring outdoors with friends and family all fill my heart with joy and peace.

Chicken, Green Beans and Asian Noodles

Chicken, green beans and asian noodlesThis dish turned out better than I thought it would. Originally posted on MyRecipes.com, I had to alter it of course! BTW, you really MUST use the mint in this dish. Don’t make it without mint, that’s what ties it all together!

Ingredients:

  • 8 ounces Thai flat rice noodles
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
  • 2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
  • 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons sugar (Jen’s Note: Reduce to 1 tablespoon for less sweet taste)
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons fresh lime juice
  • 1/2 cup chopped fresh Thai basil leaves, divided (Jen’s Note: Asian grocery stores are great for fresh Thai basil)
  • 1/2 cup chopped fresh mint leaves, divided
    1/2 cup chopped green onions, divided

Directions:

1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes. (Jen’s Note: You really want to make sure that the wok is really hot so that the chicken
3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.

This dish is great with something else on the side – like pot stickers, egg rolls, or egg drop soup. Really tasty left overs too.

I’ll see you at the table!

Slow Cooker Chicken and Butternut Squash

Recipe courtesy of my beautiful and healthy friend, Summer Milkovich of Summer Kaye Fitness.

Slow Cooker Chicken and Butternut Squash is a great recipe that requires little prep, but tastes great and the benefit of using a slow cooker.

Ingredients:

  • 1 Tablespoon olive oil
  • 1 small red onion, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 lbs organic, boneless, skinless chicken breasts
  • salt and pepper
  • 12 dried figs, chopped
  • 1 cup butternut squash, chopped
  • 1 cup chicken broth
  • 1 teaspoon dried rosemary
  • 2 Tablespoons fresh tarragon, chopped
  • 2 Tablespoons fresh sage, chopped

Directions:

  1. In a large skillet place the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes.
  2. Rinse the chicken and pat dry. Season with salt and pepper. Add to the skillet, browning each side for about 5 minutes.
  3. Transfer the contents of the skillet to your slow cooker and top with the remaining ingredients. Cook on low for 6 hours.

For a complete meal, serve with brown rice or quinoa and a large green salad on the side.

I’ll see you at the table!

Restaurant Review: Osaka Sushi

15048052_1253214634749990_1953915347484540928_nCelebrating a work success so out we go to dinner, a rare occasion these days for our little family. The Ramen Soup 🍜was easily the best dish of the night! Although the sushi 🍣 was welcomed because I rarely have it anymore. The Naruto roll had a lovely light sweet sauce, the Avocado Bomb filled with spicy fish was quite the mouthful, stay away from the Tornado because way too greasy with fried roll – although the pile of fried noodles in the middle was impressive!

Easy Chicken Tika Masala for Dinner

Working full time out of the house and raising a family has it’s own challenges. One of those challenges is meal preparation. Wherever I can cut corners to save on time – but still provide healthy and yummy food – I take those opportunities! This dinner is super easy to make because the hardest part of making the Chicken Tika Masala is already prepared for you. I’ve made Tika Masala from scratch before – several hours of prep and cook time – but my family loves this ready-made version from Costco more… win for Costco!

For an easy dinner for 4 people (2 adults, 2 teenagers) try this menu for Easy Chicken Tika Masala:

Sukhi’s Chicken Tika Masala from Costco
Basmati rice
Stonefire mini naan from Costco
Vegetable
1 cup cilantro, rough chop for garnish

 

Directions:

1. Use your rice cooker to prepare 1.5 uncooked rice.

2. While the rice is cooking, start a pot of water to boil. Once boiling, carefully drop in one of the bags of Sukhi’s Chicken Tika Masala. Don’t open the bag, keep it sealed to boil. You can start from frozen if you forgot to take out of the freezer earlier, it’ll just take a few minutes longer. I usually let it boil for about 8-10 minutes. You can microwave the Tika too, but I try to avoid microwaving food as much as possible so that it’s not rubbery. The boiling doesn’t take that long anyhow.

3. Prepare your vegetables while the Tika Masala is boiling. We prefer steamed broccoli or roasted Brussels sprouts. You can make a green salad too, but with this yummy masala sauce, I think you’ll enjoy having some warm veggies to dip into it.

4. The Stonefire Mini Naan is a great way to enjoy the Tika Masala. Keep it in the fridge to last longer. Just as you’re about to eat, toast the mini naan to heat it up. Stack on a plate to keep warm. Be careful, the bread will be hot out of the toaster.

 

To put on the table:

1. Put cooked rice in big bowl with serving spoon.

2. Carefully remove the Tika Masala package from the boiling water. Cut the edge with scissors and pour into a serving bowl – careful of splatters because it’ll be hot from the boiling water. Provide serving spoon.

3. Veggies in a bowl with a serving spoon.

4. Fresh chopped cilantro in a small bowl as a garnish for the Tika. This adds a wonderful extra layer of flavor.

5. Plate of toasted naan.

To plate from the table:

Each person will want a heaping scoop of basmati rice, then scoop the Tika Masala on the rice – add a sprinkle of cilantro! Scoop of veggies on the side of the rice. Break off a third the naan and scoop up some of the Tika Masala sauce, chicken and rice. Yum!

Leftovers make for a great work lunch the next day… if you have any left overs. Enjoy!

I’ll see you at the table!

 

Stuffed Bell Peppers

Thanks to Tasty for lots of good recipe ideas. Here’s their Stuffed Bell Peppers recipe, with some modifications of my own.

Ingredients:
6-8 Medium/Large Bell Peppers – ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef (or 2 cups cooked quinoa)
1 Medium Yellow Onion – Diced
1 Can Black Beans – Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
1 1/2 – 2 Cups Grated Cheddar/Mexican Blend Cheese

Optional: Guacamole and Sour Cream to finish

*To make your own Taco Seasoning at home: (note: makes more than needed for this recipe)
1 Tbsp. Chili Powder
1 1/2 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Corn Starch
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Oregano

Directions:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).

While the Peppers are roasting – heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated and the cheese has melted. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with additional cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Enjoy!

Chad’s Favorite Sloppy Joe Recipe

You know when you have a recipe that your husband loves… the recipe where other recipes pale in comparison to their taste buds? Well, this Sloppy Joe recipe is my husband’s favorite. I tried making another recipe – and got “the look” coupled with “the comments” about how it wasn’t as good as his favorite Sloppy Joe recipe.

Ingredients:
Servings 4 Units

  • 1 lb lean ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon French’s yellow mustard
  • 1⁄2 cup ketchup
  • 1⁄4 cup barbeque sauce
  • 3 teaspoons brown sugar
  • Salt and black  pepperto taste
  • Dash of cayenne pepper (Jen’s Note: Add more if you want a lot of spice)
  • 1⁄2 cup shredded cheese (Jen’s Note: I use the Mexican blend from Costco)

Directions

  1. In a skillet over medium heat, brown the ground beef, onion and garlic; drain off liquids.
  2. Stir in the mustard, ketchup, BBQ sauce, and brown sugar; mix thoroughly.
  3. Season with salt, pepper & cayenne pepper to taste.
  4. Reduce heat, and simmer for 15 minutes.
  5. Serve on buns and top with shredded cheese.

Serve with:

  1. Potato chips (we love Salt and Vinegar because the tart flavor goes well with the bold flavor of the Sloppy Joe’s)
  2. Fresh carrot sticks for a little bite of sweet
  3. Fresh fruit – like pineapple or watermelon

I’ll see you at the table!

Salsa Chicken and Rice Bake

I love easy to prepare dishes that are full of flavor. In our house, anything Mexican is pretty popular, so this dish was and easy success.

Original recipe from TipHero.
Serves 4
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes

Ingredients:
– 1 cup uncooked basmati rice, rinsed
– 1 can corn kernels, drained
– 1-15-ounce can black beans, drained and rinsed (Jen’s Note: Omit if your breast feeding and beans don’t work well with baby)
– 1-16-ounce jar salsa
– 1 cup chicken broth
– 1-½ teaspoons ground cayenne pepper (Jen’s Note: Omit for less spice)
– 1 teaspoon oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 large chicken breasts (about 1-1/2 pounds), thawed (Jen’s Note: Cut in half length wise)
– 1 cup shredded cheese blend
– 2 green onions, sliced

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine. (Jen’s Note: Or, use a 8×11″ dish and you can add a third chicken breast)
  3. Cut the chicken breasts into 2 pieces and submerge into the liquid in the baking dish as far as possible.
  4. Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
  5. Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
  6. Top with green onions and serve.

Jen’s Note: We like to have garnishes like sour cream, cilantro, lime, hot sauce, so have those on hand to enhance the dish. Serve with green salad for a great, easy, week day meal!

I’ll see you at the table!

Parmesan Crusted Pork Chops

Parmesan Crusted Pork ChopI love a good pork chop. I love an easy recipe. Giada provided a great recipe – thank you, you hot Italian mama!

Serves: 4

Ingredients
    • 2 large eggs
    • 1 cup dried Italian-style bread crumbs (Jen’s Note: Only need 1/2 cup)
    • 3/4 cups freshly grated Parmesan (Jen’s Note: Only need 1/2 cup)
    • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) (Jen’s Note: I had some really think pork chops from Costco, so I filleted them and am glad I did because the thinner chop allowed for a juicier and more tender dish)
    • Salt and freshly ground black pepper
    • 6 tablespoons olive oil
    • Lemon wedges, for serving
Directions
  • Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. (Jen’s Note: If you
  • Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Jen’s Additional Notes:

1. You HAVE to serve with lemon. The burst of citrus is what really makes this dish. And don’t just supply a tiny little lemon wedge, trust me that you’re going to want to squeeze a healthy size lemon wedge on your pork chop – my husband was dying over how flavorful it was too!

2. Recommend that you serve with mashed potatoes. Rice just doesn’t cut it for this recipe… you really want to serve with mashed potatoes and no gravy needed, just a pad of butter. I’m a salad fanatic too, so I loved this with a big cesar salad with fresh croutons.

I’ll see you at the table!

Asian Green Salad

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Litehouse Toasted Sesame Ginger Salad Dressing

I love big green salads that are loaded with various toppings. With my love of Asian food comma combining Asian flavors with a green salad is the best of the best for me! The nice thing is that my family also enjoys this salad because they get to build salad with the toppings that they like most.

Ingredients:
2 heads of romaine lettuce, cut into bite side pieces
1 can sliced water chestnuts, drained
1 red bell pepper, thin sliced or diced
4 stalks celery, cut in 1/4″ diagonal pieces
1/2 bunch cilantro, rough chopped
1 can Mandarin oranges, drained (Note: If you’re making your own Asian Salad Dressing save this juice)
1 avocado, cut into cubes
2 cups cabbage, shredded (Note: I prefer Napa cabbage, but any cabbage will do)
Peanuts, chopped
Crunchy chow mein noodles
Seasame seeds
Litehouse Toasted Sesame Ginger Salad Dressing

For the meat eaters, you can readily add meat such as canned chicken, diced grilled chicken (especially teriyaki marinated) or shrimp.

Directions:
1. Chop and prepare each ingredient, placing in different bowls.
2. Have a stack of plates on the counter ready for each person to use and then build their own salad.
3. This salad goes great with egg rolls or pot stickers, both of which I have found good options at Costco in the freezer section.
4. You can certainly serve this salad as a side dish, for example if you are grilling chicken breasts or steaks if you want a lighter more tangy salad to accompany the grilled meat.

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Asian Green Salad

You can certainly make your own Asian salad dressing too, but we love the Litehouse brand Toasted Sesame Ginger dressing.

I’ll see you at the table!