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