Sweet & Sour Chicken

Quick, Easy & Delish

My family loves chinese food, well any food. I decided to make sweet and sour chicken. I actually cheat a little and use the La Choy sweet and sour sauce that you can buy at your local grocery store. Very quick and easy to make. This is a great meal to make during the week.

Here is what you need:

Onion & Bell pepper. Cook until tender

1 - 10oz bottle of La Choy sweet and sour sauce
1-2tbsp soy sauce (per your taste)
1 can pineapple tidbits (drained, reserve the pineapple juice)
1 bell pepper
1 small-medium size onion diced
3 chicken breats (cut in cubes)
1/4tsp salt
1/4tsp pepper
1 cup flour
2tbsp canola oil
2tbsp coconut oil (if you do not have coconut oil, you can just 4tbsp of canola oil
1tbsp cornstarch
1tbsp water

Optional: Broccoli (use the stem fresh) or water chestnuts (drained). You can add either or both of these ingredients to your dish. Add these ingredients after you have cooked the onions and bell peppers. Make sure to drain the water chestnuts and the broccoli after you have cooked or steamed it.

Now time to prepare:

All ingredients in pan

Cut the chicken breast into cubes and season with salt and pepper. Coat chicken cubes with flour and set aside. Drain pineapple (remember to reserve the liquid). Dice onion and bell pepper and set aside. Heat oil in pan, once heated add chicken and brown. Remove and let drain. Add the onion and bell pepper and cook for 2 minutes until tender, add pineapple and cook for another minute.

Add chicken back to pan. Add the La Choy sweet and sour sauce and the soy sauce to pan and mix all ingredients well, until everything is coated. Mix the cornstarch and water together and add to pan. This will help thicken the sauce. Cook for another minute, continue to stir. If sauce is too thick, add some of the pineapple juice that you reserved, only a tablespoon at a time. If sauce is too thin, mix more cornstarch and water together and add only a tablespoon at time until the right consistency has been reached.

Finished dish

Serve over white rice and broccoli on the side or mix the broccoli into the pan. Either way, it's delicious. You can also add water chestnuts to this dish as well.

Enjoy!

Turkey wrap w/ Pesto

So Simple and Bursting with Flavor

Delish pesto (found at the grocery store)

Today I decided to have somewhat of a healthy lunch, since I am trying to eat better and exercise. So, I thought that a turkey wrap with pesto would be delish. I found some great pesto in the store (as I did not make my own, still waiting on my household goods to be delivered).

Turkey wrap, pesto, asiago cheese, spinach and tomatoes and toasted on the panini grill. Quit tasty and I plan on trying a variety of wraps. My next one will be a veggie wrap....stay tuned and I will let you know how that turns out for me :-)

Before going on the panini grill

Finished product :-)

Christmas Eats

Christmas is a time for sharing and eating!

Well, let's see. I cooked dinner and just spent a quiet day at home with the hubby and two kids. I did not take photos of any of the dishes that I prepared but I can tell you what I cooked. Here goes.

Ham w/ an amazing sauce

Spinach Gratin

Mac & Cheese

Green bean casserole

Yams

Mash Potatoes & Gravy

Rolls

I also baked a few things to share with a couple of people. So I fixed, Lemon pound cake, orange spice cake and gingerbread with cream cheese icing. I did however take photos of that :-)

Overall, we had an incredible Christmas, very relaxed and laid back. Hope that everyone enjoyed their Christmas as well. Hope that you all were able to enjoy it with some great food, family & friends!

Pizza Love

Pizza in Italy

Veggie Pizza

Today, we tried a different pizza spot and I must say that I truly enjoyed this pizza spot. I believe this is the fourth place that we have tried since we have been here and probably the best I have had so far.

The veggie pizza is by far the best pizza I have had. I know the veggie back in the states is decent, but this just puts veggie pizza in a whole other category. It was delish!

With bell peppers, zucchini, mushrooms, eggplant and cheese, my taste buds were singing!

Baked Tilapia

Another quick and easy meal.

Ingredients:
   Tilapia (about 4 filets) or however many filets you are cooking
   1-2Tbsp Butter
   1/4 cup Lemon juice (freshly squeezed)
   2Tbsp water
   1/3 - 1/2 cup sliced onion
   Chopped cilantro or flat leaf parsley
   Salt & Pepper
   Garlic powder

Preheat oven to 350
   *Wash filets and pat dry with paper towels
   *Season filets with salt, pepper and garlic powder
   *Lay filets in casserole dish
   *Place sliced onions on top of tilapia
   *Pour or squeeze the juice of 1 lemon on top of tilapia
   *Pour the 2tbsp of water around the tilapia
   *Cut the butter in cubes and place on top of tilapia
   *Bake uncovered for 30 minutes or until done
   *Remove from oven and sprinkle with chopped cilantro or parsley
   *Enjoy


This can be served with white rice (I prefer Jasmine rice) and roasted asparagus or broccoli.

Caprese Salad

Afternoon Snack
Caprese Salad



Caprese Salad

One of those days where I just want something simple and light. After a good workout, this is just the thing to please my appetite.

Caprese Salads are served and presented different everywhere you go. So, here is the way I like to eat mine.

All you need are a few items:

Ripe vine tomato
Mozzarella cheese (I used a smoked provolone cheese)
Fresh basil
Balsamic vinegar
Good olive oil
Salt & Pepper


Time to put it all together

Slice the tomato, cheese and tear our cut the basil into pieces/strips.
Place tomatoes on plate  and season with salt & pepper. 
Place sliced cheese on top and place basil on top of each.
Drizzle with olive oil and balsamic vinegar.
Sit back and enjoy.
This snack is great at room temperature.

Spaghetti Carbonara

This is a quick pasta dish with lots of flavor. If you are able to get fresh pasta, I would suggest using it. If you have never had Spaghetti Carbonara, try this and I think you will really enjoy this dish. This recipe with make enough to feed about six, so you can always cut the recipe in half or just freeze what is leftover.

Here is what you need to get started

1lb fresh spaghetti if not fresh, any box spaghetti will do
1/2 lb pancetta or 8-12 stripes of thick sliced bacon cut into pieces
4 eggs
2/3 cup of shredded parmesan
1/3 cup chopped parsley
1/2 cup heavy cream
Salt & pepper
3 cloves minced garlic
2 shallots chopped
10.8oz bag frozen peas
1 tbsp olive oil
Pam cooking spray
1/4 cup white cooking wine
1/2 cup reserved pasta water
Lemon wedges (optional)

Now time to get cooking...

Get water started for pasta, once boiling drop pasta. Cook until al denta. Fresh pasta only takes about 1-2 minutes to cook.

In a bowl, whisk together the eggs, heavy cream, parmesan, salt and pepper (about 1/4 tsp each).

Spray a little cooking spray in the bottom of the pan. Add pancetta or bacon and cook until crisp, stirring constantly.
Remove from pan and let bacon drain leaving bacon drippings in the pan.

Add olive oil to pan with bacon drippings
Add shallots and garlic, cook for 1-2 minutes add peas and white wine and cook for another minute over medium heat.

Drain pasta and add to pan with shallots,  garlic, peas and white wine. Make sure you are cooking over medium heat.

Add bacon to pan.

Add the egg, heavy cream and parmesan mixture to pan and toss all ingredients together and cook for 2-5 minutes over medium heat.

If sauce becomes too thick, add reserved pasta water to pan 2tbsp at a time. If sauce is too thin, add more heavy cream 2tbsp at a time.

Add more salt and pepper to taste.

Pasta is now ready to be served with a salad and french baguette.

Squeeze lemon wedge over pasta if you prefer. Lemon juice always gives a pasta dish a little something extra....brightens the dish just a little.

*I never salt my water as you can tend to over salt the dish this way.
*Another side note is to never add oil to your pasta water. When you add oil, the sauce will not stick to the pasta and you don't want that.
*Also, before I start cooking any dish, I chop/dice/mince ingredients, so they are ready to use when I need them.

Egg rolls

HOMEMADE EGG ROLLS
(makes about 20 egg rolls)

Ingredients:

1/2 head shredded cabbage

Egg roll mixture

1-2 cups shredded carrots
2 tbsp grated ginger
3-4 cloves of chopped garlic
1/2 large onion chopped
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp oil (will also need oil for frying egg rolls or you can bake in oven at 350, brush with oil and cook for about 20-30 minutes until golden brown)
1 tbsp sesame seed oil (optional)

All cooked and ready to fill the wrappers!

1 package egg roll wrappers (found in the refrigerated or freezer section). If they are in the freezer section, make sure they at room temperature before using.
1 tbsp water
Salt and pepper


Directions:

*Prep all items
*Heat the oil (regular oil and sesame seed oil) in pan. If not using sesame seed oil, you can use 2 tbsp of regular oil.
*Add onion, garlic and ginger to pan and cook for about 2 minutes, stirring constantly.
*Add pork and cook until meat is done
*Add the cabbage and carrots
*Add in the soy sauce and oyster sauce and continue to stir and cook until veggies are tender.
*Add salt and pepper to taste.

Done and ready to eat

*Transfer mixture to a baking sheet and spread out
*Prop the pan up so that the juice will run as keeping the liquid in the mixture will cause the egg roll wrappers to become soggy.
*Or you can use a mesh strainer and let the liquid drain
*Once cooled and drain, you can start wrapping the egg rolls
*Take an egg roll wrapper and use about 1/8 cup mixture in each wrapper
*Make sure mixture is placed near the bottom corner of the wrapper
*Wrap the bottom end of the wrapper over the mixture, then fold in the sides to where they meet.
*Continue to tightly roll, while continuing to fold the wrapper inward.
*Place water on the top corner of wrapper to seal
*Make sure the egg roll is tightly wrapped so that the oil will not get inside of the egg roll. If not wrapped properly, you will have a very greasy egg roll.
*Heat oil in pan (medium high heat - that you will be frying the egg rolls in (I fry mine as I think they taste better). Or use a deep fryer
*Drop egg rolls and they only take a few minutes to cook.
*Lay on paper towel to drain excess oil and serve with soy sauce or sweet chili sauce

Egg Bake

Very hearty with shredded potatoes, spinach, portobella,  green bell peppers, shallots, garlic, cheese, parsley and of course eggs.

Sandwich and salad

Trying to do better when it comes to my eating  habits. Dinner: turkey  w/ spinach,  asiago, onions and tomatoes on focaccia...yum and salad with mixed baby greens, arugula, cucumbers, tomatoes and grilled portobella with balasmic vingerette. I try to stay away from cream based salad dressings.

Flat bread with pears, gorgonzola, caramelized onions and arugula

FLAT BREAD W / PEARS, gorgonzola cheese, caramelized ONIONS & ARUGULA

Ingredients:

Flat bread (pre-made). I actually used the refrigerated pizza dough since I did not have access to any type of flat bread

1 pear, sliced ​​(your choice)

1 cup sliced ​​onion. I love onions, but you can use less

1/2 cup blue cheese

4 ounces arugula

1 1/2 tbsp olive oil

1 ts

Agave nectar

Balsamic vinegar (I actually used the balsamic vinegar dressing)

Directions

If you were unable to find the pre-made flat bread, you can use the refrigerated dough pizza like I did. I unrolled the dough and cut it in half. Then I pressed the dough out to get it as thin as I could. 

* Use about 1/2 tbsp of olive oil and rub on Both Sides of dough. 

(I used my grill to cook and get the grill marks. You can bake in oven as directed on a cookie sheet

* Heat olive oil and butter and add the on

* Cook until onions are translucent and pears are tender

* Arrange the onions and pears on flat bread

* Sprinkle pieces of blue cheese on top of onions and pears

* Bake in oven for 5-10 minutes or until cheese melted Has

* Remove from oven and place on top arugula

* Lightly drizzle the agave nectar and balsamic vinegar on top

* Cut, serve and enjoy!

Homemade Chicken Noodle Soup

Chicken Pastry

This buttery, melt in your mouth chicken pastry is quick and easy to make. Here is what you need.

Ingredients:

Boneless chicken thighs (you can use white or dark) Dark meat has more flavor
Anne ' s dumplings (you can find these in the grocery store freezer section)
Chicken bouillon cubes, about 7 or 8
8 cups water
8tbsp butter (1 stick)
1/4 tsp Onion salt
1/4 tsp Garlic salt
Pepper
2 tsp cornstarch
2 tsp water

Start by boiling the chicken, make sure chicken is covered in water and boil until done.

Remove and let the chicken cool so that you can shred it apart.

In a separate pot, add the water, bouillon cubes and butter. Bring to a boil.

Add the garlic salt and onion salt.

Start adding the pastry. I usually break them into smaller pieces. Add about 6 pieces at a time, stir and continue to add the pastry.

Once you have added all the pastry, add the shredded chicken  and turn the heat down to a simmer.

Add pepper (to your liking)

If broth is not thick, combine the constancy and water in a bowl and mix until cornstarch is dissolved. You may have to add more water if mixture is too thick.

Add cornstarch mixture to the chicken pastry and let it cook for another 5 minutes or until broth has thickened and pastry is done.

Serve and enjoy! 

Entertaining with food

Pot Roast with Veggies

Cheesy Homemade Nachos

Roasted veggies

Different variations of roasted veggies.

Use any veggie you want, clean and dice. -I also dice onions and chopped garlic and add to the veggies.
-Place on baking sheet.
-Sprinkle with garlic powder, onion powder, salt, pepper and Italian seasoning or Mrs. Dash.
-You can also use any fresh herbs you would like. I use a rosemary blend as well.
-Drizzle with olive oil and toss.
-Bake at 425 for about 20-30 minutes.
**I usually toss my veggies after cooking for about 10-15 minutes**

Shrimp Scampi

Very easy and quick dinner to make

Ingredients:

1 - 2lbs of shelled and deveined uncooked shrimp
8 Oz angel hair pasta
1 lemon (zest lemon)
1/2 onion diced
3-4 cloves of garlic chopped
2tbls olive oil
2tbls butter
1/3 cup white wine or cooking white wine
Parsley for garnish
Lemon zest for garnish (optional)
1/4tsp Salt and pepper
Grated Romano or parmesan cheese

Boil water for pasta. Once boiling drop pasta.
Heat olive oil and butter in skillet.
Once butter has melted add onion and garlic and sauté for about 1-2 minutes stirring constantly. 
Add shrimp and cook until shrimp starts to turn pink.
Add in white wine and cook until shrimp are done.
Remove from heat.
Drain pasta and add to skillet with the shrimp.
Add lemon juice, lemon zest, salt and pepper and toss.
Add cheese, chopped parsley and enjoy.

You can always add broccoli to this dish or serve on the side with garlic sticks.

Chicken and Broccoli casserole

All about food

Pasta Salad

There are so many ways to make pasta salad. Here is one that I make that does not have a lot of ingredients. I like to add the dressing right before serving. I usually use a greek dressing or Italian dressing. Just use your favorite dressing and enjoy.