Main Course

Side Dish



Chicken Bell Pepper Stir Fry Recipe

Chicken Bell Pepper Stir Fry Recipe

It has been a long time since I posted a recipe!  Work, school, parenting, home repairs and my other blog have all taken up what little free time I have.  There is a backlog of scribbled recipes and recipe photos sitting on my desktop as I type.  I hope to get back into posting more regularly soon.  But enough about me...back to the food.

This recipe is easy and you can serve this plain or over rice.  You can generally make the stir fry sauce from ingredients that most people have on hand, and I had someone make the great suggestion that you could easily make a double batch of the sauce to keep in the fridge for a quick weeknight meal.  Great idea!  You can also change up the vegetables to please your individual palette. 

The Sauce
3 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons fish sauce
2 table spoons rice vinegar
1 tablespoon dark sesame oil
2 teaspoons cornstarch

Mix all ingredients above in a small bowl or cup and set aside.

The Food
1 medium onion, coarsely chopped
1 pound boneless chicken breasts, cut into strips or cubes
2 bell peppers, cut into strips

Place a wok on high heat and heat 2-3 minutes.  Drizzle a splash of canola oil into the wok and swirl to coat the bottom.  Add the chicken and decrease heat a bit.  Cook the chicken about 5 minutes, until almost cooked though.  Add bell peppers and onions and cook 5 more minutes, stirring together.  Drizzle the sauce over the chicken and vegetables, and mix well.  Simmer over a lower heat until the sauce thickens.

Serve over rice and enjoy!

Friday, September 20, 2013 | 0 comments |
Crab Salad With Grapes and Dill #Recipe

Crab Salad With Grapes and Dill #Recipe

This recipe is one of my favorites!  It is easy, delicious and makes a great side or meal.  My mom originally made this and we have adopted it as one of our favorites.

1 pound lump crab meat
1 cup red grapes, halved
1 bunch of fresh dill, chopped
1-2 tablespoons mayo
1-2 tablespoons Greek yogurt
salt and pepper to taste

Mix all ingredients and chill.

Sunday, May 26, 2013 | 0 comments |
Lentil Chili #Recipe

Lentil Chili #Recipe

This chili is incredibly simple, yet incredibly delicious.  It cooked quickly and can be dressed up with other veggies if you're adventurous.  Our family likes it plain.

1 medium onion, diced
1 pound lentils
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 can diced tomatoes, not drained
1 cup pasta sauce
5 cups water

Saute onions in a splash of olive oil for about 3-5 minutes in your cooking pot on medium low heat. Add all other ingredients, simmer about 20 minutes. Serve with chopped cilantro mixed in.

This quick and easy meal can be prepared very quickly for an easy weekday dinner.
Sunday, April 07, 2013 | 1 comments |
Cucumber Carrot Couscous Salad #Recipe

Cucumber Carrot Couscous Salad #Recipe

One of my favorite light sides consists of a vegetable mix with couscous.  I prefer it chilled and with some fresh cucumber and herbs.  Sometimes I add tomatoes (seeded) as well.

1 English cucumber, diced
2 medium carrots, peeled and diced
1 cup couscous, cooked
salt and pepper to taste
splash of olive oil

Mix all ingredients together and chill.  Serve as a side or as a vegetarian salad.

Monday, March 25, 2013 | 1 comments |
Texas Caviar Dip #Recipe

Texas Caviar Dip #Recipe

A friend of mine brought this for a party once, and since then it has been a favorite.  The fresh herbs are key.  Mix everything below well and chill before serving.

2 small cans sliced black olives, drained
1 can of shoepeg corn (10-11oz), drained
1-2 avocados, diced
2-3 small tomatoes, diced finely (or use a can of petit diced tomatoes - I prefer fresh)
1 can black eyed peas
3-4 sprigs fresh dill, finely chopped
3-4 sprigs fresh cilantro, chopped
6-8 leaves frech basil, finely chopped
1 curet of Italian seasoning

Thursday, March 14, 2013 | 0 comments |
Lemon Roasted Cauliflower #Recipe

Lemon Roasted Cauliflower #Recipe

I love a tasty vegetable side dish.  One of my recent favorites involves the cauliflower.

I generally like it steamed with some seasoning salt.  Lately, I've experimented with  roasting it.

Good idea.

Rinse your cauliflower and cut into chunks, then toss in a bowl.  I season it with salt and pepper, then squeeze fresh lemon all over it and drizzle with a bit of olive oil. Arrange it in a glass pan and bake at 400 degrees for a good 30 minutes.  Enjoy as a side or plain!

Sunday, November 25, 2012 | 0 comments |
Cilantro Lime Garlic Dipping Sauce & Marinade

Cilantro Lime Garlic Dipping Sauce & Marinade

I am a sucker for fresh, homemade dressing.  I use it as a marinade, over salad or for dipping crusty bread.  This combination can be used for all three purposes.  The bright green color gives it a vibrant and festive feel.

1 bunch of cilantro, rinsed
2 tablespoons olive oil
juice of 1 lime
1 clove fresh garlic or 2 tablespoons jarred minced garlic
splash of hot sauce

Blend all ingredients in a food processor or blender.  Enjoy!

Saturday, August 25, 2012 | 2 comments |
Seared Ahi Tuna & Bacon Salad Recipe

Seared Ahi Tuna & Bacon Salad Recipe

It has been quite some time since I've posted a recipe.  My work has gotten more hectic and my family and main blog have gotten all my attention in my spare time.

I have a backlog of delicious recipes to post...many photos to sort through, ingredients to type up and share.  I will start with one of our family favorites: seared ahi tuna.  I purchase sashimi grade tuna steaks frozen from a local gourmet shop that also happens to have an online presence -  I prefer the Yellowfin Saku AAA Grade Tuna Loins - delicious.  My Ahi Poke salad recipe used this tuna raw and it was delicious.

What you will need:
sushi-grade tuna steak(s)
1 tablespoon sesame seeds
1/4 cup reduced sodium soy sauce
1 teaspoon sesame oil
juice from half a lime (too much lime juice and the tuna will "cook" mire like a ceviche)
salt and pepper to taste

I cheat on the lime juice and use frozen fresh lime juice as you can see in the photo below.  Mix all of the above in a bowl.  Pour on a shallow plate and roll the tuna in the mixture.

Heat up your pan to a medium-high temperature before putting the tuna on.  I dump the tuna, sauce and all in the pan.  Cook about 5 minutes, depending on how pink you want the tuna.  Since this was a high quality piece, I let it stay fairly red.

For the salad I picked fresh spinach and kale from my garden.  Chopped up some warm bacon and cucumbers.  Delicious.

Saturday, June 30, 2012 | 1 comments |