Healthy Chicken Stir Fry! You can make in a wok or in a large pan…
1 small package of Mushrooms
1 bag of Broccoli Slaw
1 bag of Cabbage
1 small package or bundle of Asparagus
In wok saute green onions for few minutes in a little olive oil. Add diced mushrooms and saute for few more minutes. Add cabbage cook for a few minutes. Add asparagus and cook for a few minutes. Add broccoli slaw, shredded rotisserie chicken, a few splashes of soy sauce and cook for 10 to 15 minutes until everything has cooked together to desired texture. Then add two large scoops of peanut butter cook a few more minutes and ENJOY! 😉
Tag Archives: asparagus
Healthy Chicken Stir Fry! You can make in a wok or in a large pan…
Man today has been one of those days where I just want to go burry my head in the sand! You know the days where if everything could go wrong it would and when it rains it pours? Well, yea I’m having one of those days! Pffffft, ok the show must go on regardless… so, let’s eat! Food always seems to make me feel better. Im a fan of fish and a big fan of cedar plank salmon that restaurants serve. I like the cedar flavor it gives the fish. So, on my last mall trip I journeyed into one of my favorite stores that I could spend hours and thousands in (besides Neiman Marcus), William Sonoma and purchased some cedar planks to mimic the restaurants version. William Sonoma has so many fun gadgets, kitchen accessories, and condiments that I wish I could just load up my kitchen with and turn myself into a regular Martha Stewart. 😉
Upon, arriving home I realized I didn’t have propane for the grill and my cedar planks are suppose to soak for 2 hours before using them. I figured I really should just put myself to bed at this point. Oh la-ti-da, more hurdles to over come and two more things to add to my super terrific day. I immediately ran to google which I can’t live without, it has the answer to all my questions and I learned that I minimally needed to soak the cedar planks for at least 30 minutes and I can cook the cedar planked salmon in the oven. Nothing would be as good of course as a grill with wood chips for additional smokey flavor but today, an oven it is. I marinated the salmon in the following ingredients…
1/3 cup olive oil
1 1/2 tbsp rice vinegar
1 tsp sesame oil
1/3 cup soy sauce 1/4 cup green onions
1 tbsp fresh ginger root
1 tsp minced garlic
Mix in a bowl and place your salmon filets in bowl and marinate fro at least 15 minutes or up to 1 hour. Place salmon on the plank, a pan under the plank, and pop into oven . I made the mistake of placing it directly onto the oven grate and almost set of the smoke detectors. Yes, one more thing to add to this day I’m having. Aiy ya ya! Bake in oven at 425 degrees for 20 to 25 minutes depending on the thickness of your salmon or cook to your desired liking. I paired up with asparagus that I roasted in the oven with fresh squeezed lemon juice and red new potatoes. Finally, something went right today the dinner was DEEEEEE-LICIOUS! Phewwww
I hope everyone has enjoyed their weekend! Although, its not quite over I figured I would share a few highlights of mine. 🙂
Ocean prime friday night consisted of some light eating and drinking. After, a long week your allowed a couple cocktails on the weekend! We ordered the white truffle caviar deviled eggs (INCREDIBLE) and the “Surf N Turf” sea scallops & slow braised short ribs (INCREDIBLE). Also, the chop chop salad which has hard cooked egg, salami, fresh mozzarella, smoked bacon, and club dressing. It was all appetizer portions and we shared them with a bottle of Santa Margherita (MY FAV).
Saturday, a trip to Tony’s Market for a few items turned into a sugar feeding frenzy. I know shake your head in shock because mine is hung low in shame (hehe). Bad girl to eat all these desserts but they got the job done and cured the sugar craving. Well, temporarily that is! Geez, I hope I don’t turn myself into a diabetic with all the sugar I eat. The bakery is front and center so you can’t just walk by the glass case with desserts starring you in the face, so we ordered m&m chocolate chip cookies, sugar cookies, a piggy and monkey cupcake, peach cream cheese pastry, and a slice of lemon meringue pie. WOWZERS!
Saturday evening we were all together for a BBQ! I can’t explain to you and the pictures do no justice on just how thick the cut of these steaks were, they were huge! I know some of you are vegetarians and vegans, God bless you. I have to indulge in a nice juicy filet mignon every now and again. The grill was ready and the steaks went on! They have a beautiful backyard complete with an outdoor kitchen and fire pit. It’s perfect for entertaining. Everyone hung around while David made his secret sauce, one of these days I’m going to get that recipe! Five star restaurants should be begging him for his secret sauce! They were cooked to perfection, drizzled with sauce, and delicious mushrooms with a red wine reduction. I’m telling you my mouth is watering as I’m typing because it was all Ahhh-mazing! We all ate and finished with of course, dessert! Afterwards, we all set around the fire pit sipping wine and Tres Generaciones (tequila). If you haven’t had this tequila it’s not expensive at $50 a bottle and its soooooooo smooth! It was a perfect evening with amazing food, good drinks, and great company!
Well this concludes my highlights if anything else exciting happens between now and the end of day, I will share! Thanks for following!
I have previously posted a BBQ Salmon dish but this one is prepared slightly different and Mmmmmm Mmmmmmm Good! Working with what was in the fridge and pantry, so I didn’t have to make a special trip to the supermarket, this is what I prepared…
CousCous (roasted garlic & olive oil)
Salt & Pepper
Fruit Salsa Ingredients
Red Bell Pepper
These were all items in my fridge. So, to prepare the fruit salsa I diced some cherries, mango, apricot, jalapeno, onion, & red bell pepper and squeezed fresh lemon juice on top. I took the salmon (salt & pepper) and placed in an already hot skillet with olive oil to sear on both sides. Once seared on both sides brush bbq sauce across top of salmon and place in 350 degree oven in the pan they were seared in for 10min (cook to your liking). I took the shortcut on the couscous and boiled it for 5min. Place couscous on plate put bbq salmon on top of couscous add fruit salsa and ENJOY!
If your looking for a change from the beef burger than you may want to give my turkey burger a try! It’s a fantastic and healthy switch from the normal burger plus no bun needed. There are so many different ways you can make these but for now I’m making them with the ingredients listed below…
Sun-dried tomato feta
Banana Pepper (I grabbed hot & meant to grab sweet it was still delish..its a personal preference) Do Not Buy Jar Buy Fresh Only
Salt & Pepper to taste
Mix in bowl the raw ground turkey, sprinkle as much feta as you desire into bowl, chop as much onion as you desire into bowl, dice banana pepper, salt & pepper. Mix well and form patties. Place on stove top in a pan sprayed with pam and cook on medium high heat until cooked all the way through. Once cooked saute mushrooms in same pan with a splash of worcestershire and a TINY dab of butter. Place your saute mushrooms on top of your turkey burger and serve with tzatziki on side or I served with a pre-made greek yogurt cucumber dill dip! MOUTH WATERING GOOD!
I served along with sweet potato fries and oven roasted asparagus. For the sweet potato fries ingredients follow …
Olive oil (to coat)
Salt & Pepper
Peel and cut sweet potato long ways into semi-thick pieces. In bowl mix olive oil (to coat) and rest of ingredients. I eye balled all the ingredients it takes very little of each (a pinch or less)!!!! Bake in 450 degree oven for 20min then flip for another 10-15min or until tender. I placed asparagus in same oven on top shelf tossed with oil, minced garlic, and fresh squeezed lemon for 12-15min until desired tenderness.
Pan Roasted Chicken with Lemon Garlic Asparagus a recipe from Real Simple that I tweaked on my end just a little 🙂 …It’s a healthy chicken recipe w/ veggies all in one! Make sure you buy the chicken with the skin!
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 red bell pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans (I used asparagus)
green onions for flavor
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the asparagus and toss to coat. Using a slotted spoon or tongs, remove the asparagus and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the asparagus. Lay the green onions on top of the asparagus. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Add sliced red bell pepper on top of chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
I’m a huge fan of food as I’m sure you can gather from my previous post! I’m living in Denver and the other day I stopped in a little restaurant in Cherry Creek called “North”. They serve Italian food and I had there bruschetta appetizer there which was incredible. So, of course I had to do my own version at home and I must say, you will thank me later! It’s easy to prepare and you could serve as an appetizer to compliment your dinner for the evening or it would be great as an Hors d’oeuvre for your social gathering. You need 5 simple ingredients…..
mozzarella burrata (soft & creamy) or buffalo
Slice your baguette into thin slices and toast lightly under the broiler. Brush each piece lightly with truffle oil (strong in flavor so brush lightly you just want a hint of truffle). Place a piece of mozzarella on top of each baguette slice and place back under broiler until cheese is slightly melted. Roast your asparagus before hand under broiler until tender (you can add lemon juice or spices to flavor) then cut stalks into small pieces that will lay across baguette. Place your asparagus on top of your mozzarella and prosciutto parma piled on top. Bon Appetit!