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 

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

Grilled Tilapia Fish Tacos & E’s Guacamole

I think this is becoming my one of my favorite summer time recipes. It is no secret that E and I enjoy cooking together and as much as I love cooking together sometimes there are too many cooks in the kitchen. This recipe is fantastic as it gives everyone in the kitchen a job to do. We both work on our own separate recipes, but still get to enjoy sharing the space. It can also be made with many different versions. For example, we have added brown rice & black beans, sliced avocado, or guacamole. Tonight we had guacamole, coleslaw, and Tilapia. The recipe seems like a lot of work because of the amount of ingredients, but don’t be fooled, it is another quick 30-minute meal and requires no oven—great for summer!

Spice-Rubbed & Marinated Tilapia

4 tsp. chili powder

2 tbsp. lime juice

2 tbsp. olive oil

1 tsp. cumin

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

Freshly ground pepper to taste

1 lb. Tilapia

Tortillas (we use 5)

Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper into a small bowl. Rub spice marinade all over the fish, place in a plastic bag and let stand for 20-30 minutes.

Coleslaw

*Depending on how saturated you like your dressing will depend on how generous the servings of sour cream & mayonnaise versus the amount of Asian salad you add.

¼-cup light sour cream

¼-cup light mayonnaise

2 “heaping” tbsp. fresh cilantro

Zest of a lime

2 tbsp lime juice

1 tsp. sugar

2/3 tsp. salt

Freshly ground pepper to taste

3 cups ish of shredded cabbage (I just get the cabbage in the bag)

Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper in a medium bowl; mix until smooth and creamy.

Add cabbage and toss to combine.

E’s rating

5 out of 5

Yes, we have it at least once a week!

Grilled Tilapia Fish Tacos

Adapted from http://www.delish.com/recipefinder/grilled-fish-tacos-recipe-ew0610