Chicken w/ Asparagus Stir-Fry

Chicken w/ Asparagus Stir-Fry

Based on the weekly requests I receive concerning dinner, I am certain Stir-Fry happens to be one of my hubby’s favorite types of meals. So, I am always looking for ways to change it up. As a result, I have been able to create a few different recipes that have ended up in constant rotation. 

One item he is not a fan of is asparagus (in any form), but I love them (and they are a very healthy vegetable that prevents heart disease). I do get tired of the standard, "grilled asparagus on the side." This recipe combines the vegetables I love with the Stir-Fry he loves! 

The following recipe checks all my requirements for a week night meal:

□ Quick (less than 30 minutes)

□ Asparagus that are not just a “grilled side”

□ All of the ingredients happen to be in my cabinet

Chicken w/ Asparagus Stir Fry

Chicken w/ Asparagus Stir Fry

2 boneless chicken breasts (cut into small pieces)

1 tbsp soy sauce

1 tbsp honey

3 tbsp olive oil

1 bunch of asparagus cut into 1 inch sections

4 cloves of garlic (chopped)

2 scallions (chopped)

Dash of sesame seeds for garnish

Combine the soy sauce and honey in a zip lock bag. Add the chicken pieces making sure all pieces are coated. Set in refrigerator until ready (this does not require hours of marinating, I think I did for only 15-20 minutes)

Heat the oil in a large skillet over medium-high heat. Add asparagus and sauté until cooked (3-5 minutes). Remove asparagus with a slotted spoon and set aside.

Remove chicken from the refrigerator and marinade (reserve marinade for later) until nearly cooked (about 5-7 minutes).

Add garlic, scallions, and reserved marinade to the cooking chicken. Sauté until chicken is cooked through and garlic is fragrant (3-5 minutes).

Remove from the heat and garnish with sesame seeds.

Enjoy

e&e 

Refreshing Iced Tea w/ Lemon

Iced Tea w/ Lemon

I have been getting the serious itch to bake lately and I am disappointed to report, it is far to bloody hot hear to even let on that I have turned on my oven! It is definitely the dog days of summer. While I have very little room to complain as the rest of the summer has been quite mild. Never the less, I am looking forward to fall and all the oven usage that comes with falling leaves, cooler temps, and of course the impending snow (even if it is still month away!)

Iced Tea w/ Lemon

So I thought a nice refreshing drink would be a welcomed change from the mostly dinners I have been posting. Now, this is the second attempt at brewed iced tea I have made. My first attempt, so disastrous, it has take me a year to recover and try again. Mostly because the last batch, unwilling to throw out, my husband was the ultimate saint and chocked down several quarts of it. Promising not to try again for a while, it brings us to now! The major mistake on the first batch, thinking more tea bags would equal a greater flavor. In reality that could not be further from the truth. In our case, the high concentration of Lipton Tea Bags not only detracted from the overall "taste" of the iced tea, but morphed the flavor into a god awful burnt, musty, rancid brown liquid. So disgusting I can't even label it as iced tea.

Happy to report, I have just finished an entire glass of cool, refreshing, iced tea that is no where near that description. I can now safely advise on a better method of brewing homemade iced tea!

Refreshing Iced Tea w/ Lemon


6 cups boiling water
2 Lipton Tea Bags
1 lemon
Ice Cubes

Boil the water and pour into a large glass jar.
Unwrap two large Lipton Tea Bags and seep for 3-5 minutes. The longer to let the tea bags seep, the stronger your "flavor" will be. I seeped for 3 minutes only.
Cut up the lemon into small wedges and place into the glass jar. Add 12-24 ice cubes.

Enjoy
e&e

Grilled Tilapia w/ Mango Salsa

Grilled Tilapia a/ Mango Salsa

As I sit at work contemplating, “what should I write?” I am beginning to see that my new self-imposed challenge of writing and posting “more than once every few weeks” is proving to be quite challenging. The discouraging part of that is this is first time I will write and post something two days in a row (meaning, I am not very far into my challenge!). My hubby and I talked last night about the challenges of staying current and remaining entertaining, it is much harder than one would think; my life is just not that exciting! I will either have to start cooking some serious recipes, start conjuring up blog material, or maybe look for a guest writer…these all seem rather daunting! One thing’s for sure, I love a good challenge of the mind and I am pretty bored at work right now so I am going to tough it out!

On to the food! I am always looking for ways to turn boring fish into something with a little more exciting. We tend to eat fish a couple of times a week and this recipe is one of our favorites. We have also used a similar recipe with mahi-mahi and chicken. The other great thing about this recipe is we tend use whatever type of fruit I have in the refrigerator or that is on sale at store. This is an easy, quick, and delicious summer meal.

Grilled Tilapia w/ Mango Salsa

2 (6 ounce) Tilapia fillets
¼ cup of Purple Onion, diced

1 whole Mango, diced

½ of a Jalapeño membranes removed, diced (adjust to level of hotness desired)

2 tbsp Cilantro, chopped

Juice from ½ a lemon or lime (whatever you have around!)

Cumin, Cayenne, Salt, and Pepper (sprinkled on the both sides of the Tilapia)

Dice the purple onion, mango, and jalapeño and put in a small bowel. Add the lemon and cilantro and stir until combined

Preheat an outdoor grill for medium-high heat and lightly oil the grate

Sprinkle Cumin, Cayenne, Salt, and Pepper onto both sides of the Tilapia. Rub the spices over the fish with your hands (trust me this approximation works just fine. Remember it is supposed to be quick and easy!)

Grill fillets until the fish is no longer translucent in the center (3-5 minutes per side)

Serve the tilapia with mango salsa topping

Enjoy!

e&e

Kale Salad w/ Crispy Pancetta*

Kale Salad w. Crispy Pancetta

I have to admit, I have been a little nervous about the kale movement that has been occurring. Widely accepted as the “it” leaf of the moment, Kale has officially replaced cilantro, avocado, spinach, Greek yogurt, and all the other famous super foods. Minimal calories and enough vitamins and nutrients to be considered one of the “world’s healthiest foods,” jumping on the Kale bandwagon is daunting. With support, encouragement, and downright consistent demands from my hubby I finally caved and gave the old kale salad a try…

What a delicious surprise. In one sitting, I can say I am a true convert. Maybe not enough to replace my classic romaine or assorted leafy greens, but definitely willing to add it to the weekly shopping list and place in heavy eating rotation! Check out this great Kale salad recipe and prepare yourself to see more like it!

Kale Salad w/ Crispy Pancetta*

1/3 cup olive oil

4-5 slices of pancetta

¼ cup white wine vinegar

¼ cup pure maple syrup (this is not an ingredient you would want to substitute for regular maple syrup)

¼ tsp. salt

¼ tsp. ground black pepper

1 8oz bushel of Kale

2-3 handfuls of blueberries

2-3 handfuls of chopped candied pecans, if desired (recipe here)

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, flipping frequently, until pancetta is golden and crispy (about 5 minutes total). Set pancetta aside and pour pan contents into a small bowl.

Chop the crispy pancetta into small pieces for garnish at the end.

Add the white wine vinegar, maple syrup, salt, pepper, and whisk.

Combine the kale, blueberries, and candied pecans into a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed (taste as you go).

 Garnish with the crispy pancetta.

*The salad dressing makes enough for two good size Kale salads!

Enjoy

e&e

Homemade Asiago Croutons

Homemade Asiago Croutons

We have had an unusually, gray, typical northwest rainy day, especially since it is the end of the July. I think in the three years that I have lived in Denver, Colorado I have yet to experience an entire day of weather like that of the Northwest so I have been taking full advantage of it. During the summer, I turn into an oven Nazi, so with the cool weather I turned on the oven and it was a welcome change!

I think there is one item that can not only take a simple salad and turn it into a truly delicious treat, but can also be a simple detail that gets you praise from any dinner guests. I have had my fair share of croutons, I am pretty sure that is the only reason I eat salad, plus I never count as a true carb because they are a garnish! I have also made my fair share of homemade croutons and until recently was still looking for the best recipe. These croutons are about the laziest “homemade” you can get, but they are very tasty! Hope you enjoy!

Homemade Asiago Croutons

2 loaves of Asiago Cheese Bread from Panera (you can really use any type of bread, I tried this on a whim because Panera gave me two free loafs that were a day old)

Sea Salt to taste

Cracked Peper to taste

Olive Oil to drizzle

Preheat your oven to 300 degrees.

Cut both loaves so you get about 1-inch tall by ¼ inch wide small pieces (they tend to shrink while in the oven).

Spread them out on a baking sheet. Drizzle the olive oil and sprinkle the salt and cracked pepper.

Bake for 15 minutes. Take out pans to stir and then bake for another 15 minutes.

Let cool and store in an air tight container or zip lock bag.

Enjoy!

e&e

Ten

He Truly Lived

Ten. Alone it might not mean all that much. Quantified in years, it still doesn’t seem to mean all that much. Thinking about the ten’s in my life, I haven’t had too many of them, just under 3 decades of living. There are really only two hobbies that I can say safely that I have done for longer than ten years: walking and skiing. According, to the experts it requires 10 years or 10,000 hours of practice to become an expert in something. I have walked all over the world and summited peak upon peak. I am sure long ago all that walking added up to at least 10,000 hours; thus, I guess I am an expert. I have skied thousands of trails some hard with ice, others buried in glorious white champagne powder. For this, I can surely count a generous ten years of experience that has lead to total expertise.

This year marks the receipt of another ten-year chip: a chip in grief, loss, moments of loneliness, but more importantly living on. If you had asked me ten years ago today what areas I would claim myself to be an “expert” in, I probably would have only listed walking and skiing. It is funny the master plan that we are only privy to little by little. I have to say, that on the surface, this part of the plan was not ideal. But when I peel back the layers of loss and grief and the moments of loneliness I always find that beautiful center.  A center that any sailor lost at sea or any explorer trying to get back home prays they will find. As it was in this ultimate loss, that I found my beacon and my North Star—I found my ultimate way to live: to see the extraordinary in the ordinary, to aim beyond the standard, and to fall head first into my greatest love to date.

So yes, I guess I have earned my ten-year expert chip in the ups and downs of grief. I have earned my ten-year expert chip in navigating the devastating loss and I suppose I have earned my ten-year expert chip in over coming those moments when all you have is you. The ten-year chip I most proud in and the ten-year chip I know he would be most proud of…the chip of living on. And living on I have done: 2 years of sharing life with a partner who never lets me settle, seven years of higher education, ten years of traveling the world, and a lifetime of love and memories.

So world…bring on the next ten years and I will gladly take another chip! As I will continue to Live, because living is what he would have wanted and I know it through this living that his memory and his legacy lives on not only in me, but in those who I surround myself with.

Xoxo

E

Crab Cakes w/ Sweet Chili Sauce

Crab Cakes

I am not sure where the past several months have gone, but I am pretty sure that the beautiful Chanel Red Hutch in our dining room might be to blame. Last year my hubby decided to take woodworking, so I guess I decided to take up woodworking too! Out of this hobby has come a beautiful rustic dining table, a entryway/mail table with a copper top, and a beautiful and VERY large hutch (see pictures below). There have been many challenges to say the least. As “newlyweds” we are still very much learning about each other and woodworking together has given us a front row seat into “learning.” I am the visionary and my hubby is all about the details. I am striving for 80%, he is striving for 110%. The beautiful thing is that together as two polar opposite striving towards a unified goal, we can create some pretty awesome furniture and who knows maybe one day I will blog about it!

The Hutch..Finally Completed and in Place!

The Beautiful DoveTailing!

Now onto the food! There is one ingredient (some might call it a condiment, but my hubby just calls it a necessity) I can add to any meal and get guaranteed double thumbs up…Sweet Chili Sauce. I swear it is the key to all things hubby!

Crab Cakes w/ Sweet Chili Dipping Sauce

16 oz drained Crab Meat

3 spring (green ) onions (I have also used white onions when out of spring onions)

Zest of 1 Lime

2 Dried Red Chili (minced)

Juice of 1 lime

1 tbsp fish sauce

1 tbsp oyster sauce

2-3 eggs

1 tbsp mayonnaise

2.5 cups panko crumbs (separated)

1-2 cups of oil for frying

Sweet Chili Sauce for dipping

Whisk two eggs in a bowl and pour 1.5 cups of panko crumbs on a plate and set aside. (used to finish the crab cakes)

Pour ½ inch of oil into a large skillet and warm over medium-high heat

Combine the crab meat, onions, lime zest, chili, fish sauce, oyster sauce, 1 egg, mayonnaise, 1 cup panko crumbs into a bowl and mix with your hands (you can use a food processor, but I like my crab cakes with large chunks of crab, so I mix with my hands)

Form crab cakes with combined mixture (I typically get 5-6 cakes, if you add additional panko crumbs you will get more cakes). Cakes should be about 2-3 inches in diameter. Please on a plate.

Dip the cakes in the whisked egg, then into the panko crumbs. Continue until all crab cakes have been covered with both egg and panko crumbs.

Test the oil temperature by flicking a drop of water and listening for a sizzle. Carefully place the crab cakes in the hot oil. Reduce heat slightly to prevent spattering and overheating.

Fry cakes for 3-4 minutes on either side OR until golden brown

Serve with sweet chili sauce

Enjoy!

e&e

Coconut & Lime Chicken

Coconut & Lime Chicken

Life has been pretty busy the last month. We have been squeezing in the weekend after weekend of ski vacation trying to suck the pow out of our winter marrow. I think living this way, although can be exhausting is more our norm than the alternative. We are coming close to celebrating our first year of marriage and I am just baffled as to where the time went. I can only image how great the ride will get years to come.

I took a break from the my self imposed "Chicken Theme" (can it really be a theme, if I only posted once about it?!) with my last post, Candied Pecans, which I continue to think about and eat generously throughout the week. Returning to my "Chicken Theme" with this Coconut & Lime Chicken, it is a delicious kaleidoscope of flavor that we will return to and have added to our list of rotating 30-minute weeknight meals. We would describe this dish as, "islandy with an underlying curry flavor." Also known as, delicious!

Enjoy

e&e

Coconut & Lime Chicken

2 boneless, skinless chicken breasts (pounded)

3 tbsp olive oil

zest of 1 lime

1 tsp cumin

1 heaping tsp ground coriander

2 tsp soy sauce

1 tsp kosher salt

2 tbsp sugar 

2 tsp curry powder

1/2 cup coconut milk

pinch of cayenne

1 small fresh Serrano Chili, minced

1/4 cup cilantro

Fresh Limes garnish

Pound your chicken breasts until they are about 1/2 inch thick.

Combine all the ingredient except cilantro and limes. Add the chicken to the marinade and chill in the refrigerator (I let it sit over night, because I was trying to plan ahead) 2 hours. Remove chicken from marinade  and set the remaining marinade aside. 

Grill chicken on medium heat until done. While chicken is grilling, pour marinade into a small sauce pan and bring to a rolling boil (boil continuously for 2 minutes) stirring occasionally to avoid burning.

Pour cooked marinade over grilled chicken and garnish with cilantro and a wedge of lime.