Citrus Marinated Jerk Chicken with Fresh Mango Salsa….

Posted by on June 14, 2010

Are you enjoying all of the beautiful fruits presently available?  This is the perfect blend of sweet and spicy.  I love the contrast of the spicy chicken and the cool, fresh taste of the salsa.   Make plenty of chicken to enjoy later in the week.  Try a nice chicken sandwich with a slice of sharp cheddar and avocado slices or top a fresh crisp salad for a light supper.

Citrus marinated Jerk chicken
with Fresh Mango salsa

2 lbs. boneless chicken breast cutlets
Juice of one naval orange, one lemon, and two limes
2 tablespoons vegetable or canola oil

1) Place marinade ingredients in a gallon zip bag. Add chicken and marinade 30 minutes to one hour. Discard marinade.  Mix all spice mix ingredients together in a small bowl, set aside.
2)  Prepare salsa, refigerate covered.
2) Preheat gas grill for about 10 minutes. Season each piece of marinated chicken with spice mixture.
3) Grill on medium high heat for 6-8 minutes or until juices run clear.  Top with fresh salsa.

Spice mixture:

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon rubbed sage
1 teaspoon allspice
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil
1 teaspoon dried thyme
½ teaspoon cayenne

Salsa

2 naval oranges, cut away rind and pith, dice
2 ripe mangos, peeled and diced
½ fresh pineapple, peeled, cored, and diced
1 small red pepper, seeded and diced
1 small bunch fresh cilantro, chopped
3 tablespoons minced fresh chives
1 tablespoon fresh or bottled lime juice
1 tablespoon honey
Pinch salt

Gently mix all ingredients well. Refrigerate immediately.

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Red Quinoa Salad….

Posted by on June 8, 2010

Have you ever tried quinoa?  It is pronounced (keen-wah).  It is a delicous highly nutritious grain, high in protein, iron, and magnesium and is gluten free.  This ancient grain cooks in only 15 minutes, much quicker than brown rice and is packed with fiber.  You can find Organic Red Quinoa at Trader Joe’s for $3.99. 

This is the perfect salad for busy moms!  Make ahead and enjoy at lunch time for a nutritious and well deserved healthy lunch!  Enjoy sitting down, I don’t know about you,  but I’m getting in the bad habbit of eating at the kitchen counter!  Let’s care for ourselves as we do our families.  Sit down.  Relax, and enjoy your food.

Red Quinoa Salad with Lemon Vinaigrette

2 cups uncooked quinoa, cook according to package instructions-2/1 water ratio
2 cups petite frozen peas, thawed
1 cup fresh flat parsley, chopped
1 medium green pepper, seeded and diced
½ red onion, diced
3 green onions, thinly sliced
2 plum tomatoes, seeded and diced
3 tablespoons fresh or bottled lemon juice
3 tablespoons olive oil
2 teaspoons honey
½ teaspoon granulated garlic powder
½ teaspoons salt
½ teaspoon pepper

1) Cook quinoa according to package instructions and cool in a large bowl.
2) Add peas through tomatoes. Whisk remaining ingredients in a small bowl. Pour over salad, mix well. Refrigerate. 

Enjoy!

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I am a Cancer Survivor…..

Posted by on June 6, 2010

Today I finally had the courage to participate in the annual Cancer Survivor’s Walk on Chicago’s beautiful  lake front.  It seems that when I have yearly check ups or in this case, a chance to really acknowledge the fact that I had cancer, it is very emotional and difficult to keep it together.

I have not shared this with you to date, but yes, I had thyroid cancer two years ago.  Right around Ryan’s 3rd birthday I was diagnosed with Papillary Carcinoma, aka, Thyroid Cancer.  Hearing the “C” word completely took my breath away.  I actually could not utter the word for days.  My biggest worry was not being around for my three boys and my husband Joe.

They say that when you pray to God you must be very specific.  I prayed for this:   to see my boys go to college, get married, have children, and to have a long healthy life with my love Joe.    I thank God every day that I am here.  I am here to enjoy my family and friends, nature, and to share my blog with anyone who might be interested in reading or participating.

I thank you so very much for visiting my blog and reading.  It really means the world to me.

Have a blessed day.

Angie

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My Oasis…..

Posted by on June 5, 2010


Well, summer is finally here, and are my hummingbirds!  There really is nothing like the beauty of a hummingbird buzzing about your flowers and taking sips of nectar from your feeders strategically placed throughout your garden.  I could sit on the deck for hours, taking it all in. 

I had the most unusual hummingbird experience about a week ago when I was cleaning and filling my bird bath.  (Pictured above with the hummingbird feeder directly above) While vigorously spraying water into the bath, the direction of the stream continued onto a hosta directly behind the bath.  The leaves were swishing back and forth by the force of the water.  To my very delighted surprise, a beautiful hummingbird was going leaf to leaf, appearing to land on her belly and rest for a split second, and taking in sips of the cool water….OMG!  I stood there frozen, not wanting to scare her off and completely take in the experience. 

I immediately “Googled Judy” (any gardening/bird question is directed to my Mom, so this is what I call getting information from Judy)  it was determined that this delicate creature was a female Ruby Throated Hummingbird.  The male, whom I’ve seen only twice, sports the vibrant ruby color over his throat.

Hummingbirds love red, so we painted our Adirondack chairs bright red and we have many pink/red potted plants.  If you wear red while in your garden, don’t be surprised if a hummingbird hovers over you, trying to determine if you’re a  flower!

I hope you are able to get your hands in the dirt a bit.  Living in such an urban area, it’s really great to feel connected to nature.  Even if you have only space to do a couple of clay pots on your balcony or deck, I encourage you to do so.  Last year Ryan and I planted a couple of patio tomato plants.  I couldn’t believe how many tomatoes they produced!

I hope you all have a wonderful and blessed day!

Angie

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Orange & Ginger Glazed Chicken Kabobs….

Posted by on June 3, 2010
As you can see, I’m on an Asian kick!   Instead of Chinese “take out,” I’m going to call it Chinese “make in.”    Be sure to buy a good size chunk of fresh ginger, about two times the size of your thumb.  Use a whole fresh orange, the zest of the orange will give a very intense orange flavor.  Feel free to add red pepper flakes to the sauce if you like it spicy.  For sides, do anything you like.  I love brown jasmine rice and simple stir fry vegetables.  Would also be great with Thai peanut noodles..yum!
Orange & Ginger Glazed Chicken Kabobs

For the marinade:

3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon peeled and minced fresh ginger
½ cup orange juice
1 ½ lb. boneless, skinless chicken breasts or thighs, cut into bite size pieces

For the glaze:

Zest and juice of one large orange
Enough orange juice to measure 1 cup
½ cup honey
2 teaspoons toasted sesame oil
3 slices fresh ginger, the size of a quarter
Sesame seeds
Orange slices & fresh green onions for garnish

1) If you’re using bamboo skewers, soak in water for 15 minutes before skewering chicken. Skewer chicken and place in a pan or container where they can lay flat. Whisk all marinade ingredients well and pour over skewered chicken. Marinade in refrigerator for an hour. (You can also marinade chicken pieces in a bag and skewer chicken later, I find this very messy.)

2) Wash and dry the orange. Zest the orange and set zest aside. Juice the orange into a 1 cup measure. Add enough additional orange juice to measure 1 cup. Pour into a small sauce pan, add ginger slices, and reduce over medium heat to ½ cup. Add honey and continue to simmer over medium heat for 5 minutes. Remove from heat and remove ginger slices. Add toasted sesame oil and orange zest. Allow to cool.

3) Preheat grill. Cook kabobs over medium high heat for 10-12 minutes. Generously brush glaze over chicken. Watch closely, the sugars will burn if you’re not careful. Place on serving platter, brush with additional glaze. Garnish with sesame seeds, green onions, and orange slices. Serve with steamed or vegetable fried brown rice and simple stir fried snap peas. Serve additional glaze on the side.

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Beef & Vegetable Stir Fry….

Posted by on June 1, 2010

I add a bit of spice to this dish, but it’s optional.  Make it to your taste, add a bit more spice if you dare!  If I were making this for myself, I would add fresh thin slices of jalapeno peppers, seeds included!

Vegetable Beef Stir Fry

8 oz.  (1/2 lb.) fresh beef sirloin, cut into very thin strips
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons rice vinegar
2 large cloves garlic, peeled and minced
1″ of ginger, (thumb size) peeled and minced

2 large carrots, peeled and thinly sliced on a diagonal
1 small onion, cut into wedges
6 mushrooms, cut into slices or quartered
1 medium red pepper, seeded and cut into strips
1 small bunch of broccoli, washed and cut into bite size pieces
2-3 tablespoons canola oil for stir frying

Sauce:

1 cup water or chicken broth (cold or room temp)
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon honey
2 teaspoons hot chili sauce (optional) can also be used as a condiment when serving for those who would like the heat
2 teaspoons toasted sesame oil

1)  Place the strips of beef, cornstarch, rice vinegar, and soy sauce in a small bowl, combine and refrigerate while you are prepping the rest of the ingredients.
2)  Prepare garlic and ginger, and place into their own small bowls, set aside.
3)  Prep carrots through broccoli.  I use a small bowl for each and place them on the counter in the order they will go into the pan.
4)  In a 2 cup liquid measuring cup, add water or broth, soy sauce and cornstarch, whisk.  Add chili hot sauce, hoisin sauce,  honey, and sesame oil.  Whisk until blended.  Set aside.
5)  We’re ready to go!

Heat your wok or pan over high heat.  Add 2 teaspoons of oil to pan.  Add ginger, cook for about one minute.  Add beef and cook about 3 minutes, stirring often.  Add garlic, cook about one minute.  Place into a large bowl, wipe out pan with paper towel.  Put the pan back on the heat.

Add 1-2 teaspoons of oil and begin the veggies.  Add the carrots and onions, cook 3-4 minutes, stirring often, the sugars in the carrots and onions will burn if you’re not careful.
Add mushrooms and red pepper.  Cook 2-3 minutes.
Add broccoli. Continue cooking for 3-4 minutes.
6)  Place all veggies into the bowl with the meat, loosely cover.
7)  Give the sauce another whisk and add all at once to the pan, stir constantly, it will thicken quickly.  Add all stir fry ingredients back to the pan and heat through.  Serve over steamed brown or white rice.  Or serve with brown fried vegetable rice.  Enjoy!

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Vegetable Fried Brown Rice….

Posted by on June 1, 2010

Fried Vegetable Brown Rice

1 tablespoon canola oil
2 eggs, beaten
2 cups cold cooked brown rice
2 green onions, thinly sliced
2-3 tablespoons low sodium soy sauce
2 teaspoons toasted sesame oil
1 cup frozen mixed vegetables or petite peas, thawed
½ cup bean sprouts, rinsed and drained
1 teaspoon toasted sesame seeds (optional)

1) Heat a large non stick skillet over high heat. Add oil. Add eggs, all at once, stir constantly and break into small pieces. Add rice and green onions. Drizzle soy sauce and sesame oil over rice. Heat through, stirring often to prevent scorching. Add mixed vegetables and bean sprouts. Taste. Season with more soy sauce if necessary. Top with sesame seeds.

Remember, be creative, add whatever vegetables you like!

To make this a quick dinner entree, add some leftover pieces of rotisserie chicken or thinly sliced leftover grilled steak or pork!  Simply stir fry in the pan at the very beginning, remove from pan before adding eggs, then add back to pan after adding the rice.

Enjoy!

Angie

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Stir Frys and Fried Brown Rice Tips…..

Posted by on May 31, 2010

The next time you make brown rice, make double and freeze.  Simply thaw and whip up Fried Vegetable Brown Rice.  This is healthy and so simple.  Add whatever vegetables you like or even add a small amount of leftover rotisserie chicken or any other leftover meat to make for a satisfying entree.   Remember too, that you can offer a stir fry side dish to accompany most any grilled or pan seared protein.
Stir frys do not need to be complicated.  You need seasonings such as garlic and ginger, protein if you like, can be tofu, tempeh, seafood, chicken or beef, and a simple sauce.  Personally, I fancy sweet and spicy.  Let us not forget noodles….so many options!

Here are a couple things to keep in mind when preparing fried rice or stir fry:

1)  For fried rice, always use cold rice, this is why leftover is best.  Brown or white rice are equally suitable.
2)  Have all ingredients that are going into fried rice or a stir fry are prepped ahead and ready to go into the pan.
3)  Remember to use meats as a condiment rather than the focus of your stir fry, it will be much healthier and you will get plenty of the daily fiber requirement your body needs. 
4)  Be creative and use leftover meats and vegetables to reduce waste.
5)  Cook meats first, remove from pan, wipe with a paper towel and move on to vegetables.
6)  Cook the vegetables that will take the longest first, adding veggies down to the quickest cooking. Add the cooked meat back to the pan at the very end with sauce ingredients.
7)  Stir fry odds and ends of vegetables you have in your crisper to use them up! 
8)  Pan to use?  Of course you can use a wok, if you do not have one, no worries.  A large heavy skillet with good heat conduction is perfect!  You want the pan very hot before adding oil to begin cooking.

Here are the vegetables in order from longest cooking to shortest:
Carrots
Celery
Onions
Peppers
Mushrooms
Napa cabbage
Broccoli
Snap peas
Pea pods
Green onions
Bean sprouts-just need to be warmed
Water chestnuts-just need to be warmed
Bamboo shoots-just need to be warmed
Ginger-seasoning
Garlic-seasoning

Pantry items to have on hand: 

Low sodium soy sauce
Toasted sesame oil
Chicken broth (better than bouillon)
Chili Garlic Sauce
Hoisin Sauce
Rice vinegar
Sesame seeds

The key to making stir frys, fried brown rice or noodles, is to have everything prepped and ready to go in the pan.  Depending on the number of ingredients you use, dinner can come together in a matter of minutes on the stove. 

So get ready to stir fry!  I will be sharing many quick stir fry recipes throughout summer.

Have a wonderful holiday!!

Angie

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Green Salad with Blueberry Balsamic Vinaigrette

Posted by on May 25, 2010

Well, it seems the dog days of summer have arrived….and we aren’t even into June yet!  When it’s this hot, my taste buds favor delicious, crisp salads.  Now, the salad isn’t a fabulous salad unless there is a unique and fresh tasting salad dressing, right?  I’ve come up with a very nice dressing that uses fresh blueberries, what’s not to love, right?  Paired with some nice sharp cheese and toasted walnuts…fantastic!  Serve this beautiful salad to guests, they will flip!

Green Salad with Blueberry Balsamic Vinaigrette

12-15 oz. fresh mixed greens, gently washed and spun out (if you don’t have a salad spinner, dry with paper towels)
3-4 tablespoons crumbled feta or bleu cheese
3-4 tablespoons toasted walnuts, broken into dime size bits
(to toast, spread over cookie sheet & into a 300’ oven for 12 minutes)
½ cup or more fresh plump blueberries

For the dressing:

1 ¼ cup fresh blueberries or frozen thawed
¼ cup balsamic vinegar
¼ cup honey
3 tablespoons water
2 teaspoons Dijon mustard
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon granulated onion powder
¾ cup olive oil, first cold pressed is best

1) Assemble salad ingredients in a pretty salad bowl starting with the greens, top with goodies. If entertaining, assemble each salad on a plate and serve dressing on the side.

2) For the dressing, place all ingredients into a blender except the olive oil. Blend, while blender is going, slowly drizzle all of the olive oil into the blueberry mixture. Add a little more water if you would like a thinner consistency.  Store in an air tight container in the refrigerator for up to a week. Whisk before using. Enjoy!

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Volcano Cake…..

Posted by on May 22, 2010
My official frosting “taste tester”…..
Two thumbs up!!

Here it is!  A sheet cake bottom, several layers for the volcano, I had to add large marshmallows cut in half to give it more height.  The cake recipe I used was a  basic yellow cake that was simple and very delicious! I had to triple the recipe for this size cake.   I did an entire vanilla frosting “crumb” layer first.  I then assembled the volcano.  I used a shot glass in the very top to plop in the dry ice for “smoke.”  Green icing for grass, blue icing for water, dinos, a palm tree I got from a card and party store.  The slate looking rocks would be Hershey’s chocolate, broken into jagged pieces.  The hot flowing lava would be fruit roll ups cut into strips!

You can see a little bit of the “smoke”.  You have to had hot water to the dry ice (very carefully) to create the affect.  I had one happy little 5 year old!

I had great fun doing this cake!

Don’t be afraid to experiment!  If you ever have any questions on how to do something like this, email me!  I’d love to help!

Angie

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