One day upon our one of our regular visits to our favorite local Mexican restaurant the waitress brought our kids a small bowl of enchilada sauce for them to dip their chips. The stars aligned that night and the little ones decided to venture deep into the sauce. Continue reading Goat Cheese Enchiladas
There’s nothing like starting a week that you know will be hectic (like the first week of school) let alone worrying about putting food on the table for the family. That is why I’m trying to be a bit more organized with my menu planning for the week.Oftentimes I fall into standard patterns where I buy the same old stuff when I make a trip to the market. Although I do actively try to only make one trip per week, but that doesn’t always work out. And, I bring along the kids to the market so that they can each pick a veggie and/or fruit of their choice. But this also doesn’t always go as planned either, ie doughnuts. Continue reading Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup
I’m not a big fan of coleslaw, in fact, I really hate most that I encounter. If I am served one, I simply doctor it up a bit. I find that they are too sweet for my taste. And don’t even get me started on mayonnaise. I know some of you love this condiment, but I am purely creeped out by it! It’s eggs and oil and it’s supposed to taste like something other than fat? I just don’t get it.
I digress. Although I have a strong distaste for slaws, I do like shredded cabbage as an alternative to lettuce for a quick salad. And since there’s more good stuff in cabbage than romaine, so I’ve come to topping my tacos as well as serving a shredded cabbage salad tossed with a store-bought Asian Vinaigrette. Paul Newman’s is my favorite right now, and its low fat too.
But this is not a cabbage slaw. It is a shredded carrot slaw with a homemade dressing. And it’s the Big Boy’s favorite salad of the moment.
2 Tablespoons cilantro leaves, chopped
2 Cups shredded carrots (I used the pre-cut ones from the veggie aisle)
3 cups shredded cabbage
2 Tablespoons chopped roasted peanuts
for the dressing:
4 Tablespoons olive oil
4 Tablespoons seasoned rice vinegar
2 teaspoons honey
a pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1. Place carrots, cabbage and cilantro in a serving bowl.
2. In a small Tupperware container mix dressing ingredients together. Put the lid on the Tupperware and shake it vigorously to combine it all.
3. Toss the salad with the dressing and serve with chopped peanuts.
Serves: 4 as a side dish
TGIF! At the end of the work week when dinner time creeps up all I really want is a beer, even though I don’t drink beer normally. It’s the idea, really. The opportunity to kick up my feet and relax instead of rushing around like I do all week. Well, this recipe is just what I need after a busy week. It cooks itself, while I toss back a cold one. Instead of ordering take-out pizza at the end of the week, treat yourself to a beer in your chicken.
Ok, so I think this recipe needs a little backstory. I’m sure you all are thinking What made Suzanne pour a beer over her chicken? It was no accident, although that would be a good story. It really came from our trip to Peru this summer. After tasting a cilantro infused lamb stew while, I became obsessed (to put it mildly) with recreating the recipe at home. After dinning at a few local Peruvian restaurants, I came to the realization that the dish that I loved so much in Peru, didn’t really exist in the Peruvian-American restaurants here.
After a little experimentation, I discovered the secret ingredient…beer! This is such an easy dish, you’ll want to make it mid-week too. Don’t worry, I won’t tell anyone. Enjoy!
1 tablespoon olive oil
2 cloves whole garlic
6 boneless and skinless chicken thighs
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 red or yellow pepper, roughly chopped
1 4-ounce can chopped green chiles
1 cup (approximately 1 bunch) of cilantro chopped
1 12-ounce dark beer (and an extra one for you)
1 cup no-salt added chicken stock
1. In a large ziploc bag place 1/4 cup flour and all of the chicken. Shake it around a bit so that each piece is coated.
2. Then, in a 6-quart pot on medium-high heat sear chicken in the olive oil and garlic for 3 minutes per side.
3. Pour in the remaining ingredients, cover it and let it come to a boil.
4.Once it comes to a boil, reduce the heat to medium/low and let it simmer uncovered for approximately 20 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks.
5. Serve over rice or with crusty bread, but don’t forget to squeeze that lime over the bowl before you dig in. And if you’ve finished that beer that you started…get yourself another. It is Friday after all.
With the summer fast approaching I am thrilled to pull out some of my old favorite salad recipes and start to share them on this blog. Most of these I have had in my repertoire for more than ten years. I tend to bring them to barbeques or make a batch for myself to have as lunch for a few days.
This recipe in particular I remember making a similar version my first year of college. With that being said, I have since added more unique (read: expensive to a college student) ingredients. It’s really a rather cheap meal if you leave out some of these, and I think it’s pretty kid friendly too.
1 box Whole Grain angel hair pasta
1 cup shredded cabbage (about ½ a small package)
1 cup chopped pea pods
½ a bunch of cilantro, chopped
1 red pepper diced
2 green onions chopped
1 tablespoon toasted sesame seeds (for garnishing)
1/8 teaspoon salt (to your taste)
Dressing: 3 tablespoons dark sesame oil
3 tablespoons soy sauce (light)
2 tablespoons rice wine vinegar
2 tablespoons of sugar
1 tablespoon peanut butter
cayenne pepper ( start with a pinch and add to your liking)
1/2 tsp garlic powder
1. Start by cooking the pasta, this takes about 8-9 minutes, but really just follow the directions on the box. When it is done drain it, and rinse it in cool water for 1 minute.
2. Set the pasta aside to let it cool before adding it to the dressing otherwise all of the dressing will soak into the pasta and the dish will become dry.
3. In a small microwave-safe dish melt the peanut butter for about 15 -30 seconds, until it is the consistency of honey.
4. In a large serving bowl stir together all of the dressing ingredients.
5. Once the pasta is cooled toss it in the dressing and add all of the other ingredients. At this point check for salt and add a couple of pinches to your taste. Also, sprinkle the sesame seeds on top before serving.