This weeks dish, Rach-aroni Paella was from my Summer issue of Everyday with Rachael Ray.
Ingredients:
3 cups chicken broth
2 pinchs saffron threads
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple of generous handfuls)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
1/2 cup long-grain rice white rice
2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
1 teaspoon ground turmeric (1/3 palmful)
1 teaspoon sweet paprika (1/3 palmful)
1 pinch ground cinnamon
Salt and pepper
1/2 pound peeled, deveined medium shrimp
1/2 pound frozen peas
1/4 cup chopped flat-leaf parsley
1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
1 pound skinless boneless chicken thighs, cut into bite-size pieces
1/3 cup white wine or dry sherry
Directions:
1. In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.
2. Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2 to 3 minutes. Add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley, cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2 to 3 minutes.
3. In another skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.
The Verdict: This week I made three new dishes and this one was declared the winner by the Doc. This dish really has lots of flavor and very easy to prepare. There are a number of different spices used for this dish (a couple that are not everyday spices). If you don't have them on hand already, it can be an expensive dish to make. The saffron alone can break the bank! I personally love the flavors of spices like saffron and turmeric so I try to find dishes that will allow me to use them again, so for me it's money well spent.
Some changes I made was using cut up chicken breast, not thighs as I am not a fan of dark meat. I also used Jasmine rice because that is what I had in the house. This was very good. I will certainly make this one again. With Shaun being into everything these days, I can not have enough good 30 minute meal in my collection!
July 3, 2009
June 30, 2009
David and his BFF
We finally had a chance to get outside today! It was cloudy but at least it wasn't raining. It was fun to watch David and his BFF Briana playing together. They are two peas in a pod. Here are some pictures of David with his very best friend!
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I snapped this cute picture of David when he stopped running around for 2 seconds!
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I snapped this cute picture of David when he stopped running around for 2 seconds!
June 26, 2009
Dish of the Week: Chicken Tikki Masala
This weeks dish is Chicken Tikki Masala. I got this from a blog a friend recommended called The Pioneer Woman. She has a cooking tab and I have become a huge fan! She takes pictures of each step in her recipe and so it's very easy to follow along. This dish came from her contributor's section called Cooking with Pastor Ryan.
Ingredients:
3-4 Chicken Breasts
1/2 cup Plain Yogurt
6 Tbsp Butter
1-1/2 cups Heavy Cream
28 oz. can diced or crushed tomatoes*
1 Large Onion
4 Cloves of Garlic
2" piece fresh Ginger
3 Tbsp Garam Masala spice mix
Cumin
Ground Coriander
Kosher Salt
Sugar
Optional:
Fresh chopped Cilantro
Chili Peppers
Turmeric
Frozen Peas
Directions:
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice on large onion. In a large skillet melt 2 Tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1x2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. of salt.
Next you are going toadd about 3 Tbsps. Garam Masala spice. And if you like it hot this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced (or crushed) tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker, add 2 cups Basmati rice, 4 Tbsps. butter, 1 tsp. salt, 1 Tbsp. Turmeric and 4 cups of water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1-1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stirl them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the Tikki Masala over the rice. Make sure to have some Naan handy too! Mmmm....
The Verdict:
If you like Indian food then you will LOVE this dish. If you have never had Indian food before then you may or may not love this dish! At least that was the reaction I received from my family tonight. The Doc and I LOVE Indian food. We have yet to find good take out here and so when I took my first bite I almost cried it was SO good! Who knew I would be able to duplicate an actual Indian dish and have it taste just as good as what we used to get back in Hanover, NH and Philly!
My Dad, who has never had Indian food before, said it was delicious. My mom, who turns her nose up to anything that is a little different, even tried it. She wasn't a fan but I was really proud of her for actually trying it! My siblings on the other hand, were not fans at all. Their comments will not be repeated on this blog because they are not family friendly. My siblings significant others all seemed to enjoy trying something a little different than what they are used to eating!
I can't get over how authentic it tasted! I really felt like I have outdone myself. YUM!
Ingredients:
3-4 Chicken Breasts
1/2 cup Plain Yogurt
6 Tbsp Butter
1-1/2 cups Heavy Cream
28 oz. can diced or crushed tomatoes*
1 Large Onion
4 Cloves of Garlic
2" piece fresh Ginger
3 Tbsp Garam Masala spice mix
Cumin
Ground Coriander
Kosher Salt
Sugar
Optional:
Fresh chopped Cilantro
Chili Peppers
Turmeric
Frozen Peas
Directions:
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice on large onion. In a large skillet melt 2 Tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1x2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. of salt.
Next you are going toadd about 3 Tbsps. Garam Masala spice. And if you like it hot this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced (or crushed) tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker, add 2 cups Basmati rice, 4 Tbsps. butter, 1 tsp. salt, 1 Tbsp. Turmeric and 4 cups of water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1-1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stirl them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the Tikki Masala over the rice. Make sure to have some Naan handy too! Mmmm....
The Verdict:
If you like Indian food then you will LOVE this dish. If you have never had Indian food before then you may or may not love this dish! At least that was the reaction I received from my family tonight. The Doc and I LOVE Indian food. We have yet to find good take out here and so when I took my first bite I almost cried it was SO good! Who knew I would be able to duplicate an actual Indian dish and have it taste just as good as what we used to get back in Hanover, NH and Philly!
My Dad, who has never had Indian food before, said it was delicious. My mom, who turns her nose up to anything that is a little different, even tried it. She wasn't a fan but I was really proud of her for actually trying it! My siblings on the other hand, were not fans at all. Their comments will not be repeated on this blog because they are not family friendly. My siblings significant others all seemed to enjoy trying something a little different than what they are used to eating!
I can't get over how authentic it tasted! I really felt like I have outdone myself. YUM!
June 23, 2009
Itsy Bitsy Spider!
David loves to sing! One of the songs we have been singing at night for Shaun is the Itsy Bitsy Spider.
June 21, 2009
Happy Father's Day!
Daddy and his boys!
Just a side note: Today marks one year since we said goodbye to Pilly, packed up the U-Haul (thanks to the D's, my brother and his friend) and hit the road to Boston with an almost 2 year old and and almost 2 WEEK old. Time flies!
Just a side note: Today marks one year since we said goodbye to Pilly, packed up the U-Haul (thanks to the D's, my brother and his friend) and hit the road to Boston with an almost 2 year old and and almost 2 WEEK old. Time flies!
June 20, 2009
Dish of the Week: Onion Straws
OK, so this weeks dish, Onion Rings, isn't really a dish, but these are so good I had to post the recipe! It has become a staple when I make burgers!
Ingrediants:
1 Vidalia Onion (very thinly sliced)
2 cups flour
Salt
Pepper
Cayenne Powder
2 Cups Butter milk
1 qt Peanut Oil
Directions:
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
The Verdict:
These are seriously so good, it's hard not to want to make them every day! We like to top them on our burgers but they are just as good all by themselves! YUM!
Ingrediants:
1 Vidalia Onion (very thinly sliced)
2 cups flour
Salt
Pepper
Cayenne Powder
2 Cups Butter milk
1 qt Peanut Oil
Directions:
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
The Verdict:
These are seriously so good, it's hard not to want to make them every day! We like to top them on our burgers but they are just as good all by themselves! YUM!
June 19, 2009
Believe it or Not...
It's official...Shaun's walking! He took his first unassisted steps four days before his first birthday but it could hardly count as walking. He would take about three steps, fall down (as you can see from the two shiners on this forehead) and then crawl the rest of the way. Today, though, he has started walking across the room, stopping and starting and then going the distance!!
An interesting tid bit: David started walking nine days BEFORE his first birthday and Shaun starts walking nine days AFTER his first birthday!
An interesting tid bit: David started walking nine days BEFORE his first birthday and Shaun starts walking nine days AFTER his first birthday!
June 18, 2009
Shaun's First Year in Video!
I am ashamed to admit that Shaun has certainly suffered a little second child syndrome, as we don't have as much video footage of Shaun's first year. However I still have some cute clips that I put together in movie form.
Shaun had his first year check up yesterday and here are his stats:
Weight: 21 lbs 11oz (30th percentile)
Height: 30 inches (50th percentile)
It's funny because everyone thinks he's such a big boy but the stats don't lie. He's only slightly bigger than David was at his first year check up. But one thing is for sure...he's no longer my baby! I noticed a couple weeks ago that when I look at him he no longer has that *baby* look. He is starting to look like a little boy!
Here is the birthday boy last week enjoying his birthday cookie!
And after he ate the birthday cookie!
Shaun had his first year check up yesterday and here are his stats:
Weight: 21 lbs 11oz (30th percentile)
Height: 30 inches (50th percentile)
It's funny because everyone thinks he's such a big boy but the stats don't lie. He's only slightly bigger than David was at his first year check up. But one thing is for sure...he's no longer my baby! I noticed a couple weeks ago that when I look at him he no longer has that *baby* look. He is starting to look like a little boy!
Here is the birthday boy last week enjoying his birthday cookie!
And after he ate the birthday cookie!
June 12, 2009
Dish of the Week: Grilled Chicken in Root Beer Marinade
This weeks Dish Grilled Chicken in Root Beer Marinade is not really a dish but a recipe for a really interesting marinade. I found it on the Food Network's website when I was looking for a recipe for a homemade marinade for my chicken.
Ingredients:
6 (5-ounce) boneless chicken breast fillets
Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
Directions:
Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.
The Verdict:
The chicken was VERY juicy. I was really happy with how the chicken came out on the grill. I can't say though I noticed the flavor of the root beer. It did have a nice flavor but not what I was expecting. Perhaps it's supposed to be a subtle taste? In any case, I would use this marinade again just because it did taste very good.
Next time if I serve this on a roll again I will add some cheddar cheese, BBQ sauce and bacon! Otherwise, it was on the boring side. I think this chicken would also work well served with rice and grilled veggies.
Ingredients:
6 (5-ounce) boneless chicken breast fillets
Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
Directions:
Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.
The Verdict:
The chicken was VERY juicy. I was really happy with how the chicken came out on the grill. I can't say though I noticed the flavor of the root beer. It did have a nice flavor but not what I was expecting. Perhaps it's supposed to be a subtle taste? In any case, I would use this marinade again just because it did taste very good.
Next time if I serve this on a roll again I will add some cheddar cheese, BBQ sauce and bacon! Otherwise, it was on the boring side. I think this chicken would also work well served with rice and grilled veggies.
June 10, 2009
Shaun's First Year!
One year ago today at this very moment, Shaun made his grand (better late than never) entrance into the world! As I did with David's first year, I have put together a photo retrospective! Happy First Birthday Shaun!!
June 8, 2009
A Luau and a Birthday Party
On Saturday we had our end of the year party at the Rec Center. Miss Sally really knows how to put on a fun party for the kids. There was a tarp set up with sand (to make an indoor beach), various summer crafts including a decorated frisbee, Silly Willy the Clown and an Ice Cream Sundae bar! It was fun but sad at the same time since it was our last playgroup of the year but with all the fun activities the city has planned starting in July we'll still see everyone around!
Here are some pictures from our Luau:
Shaun having fun!
David making a frisbee:
The indoor beach!
Shaun & Me looking festive in our Hawaiian shirts!
Yesterday was David's BFF Briana's 3rd birthday party! It was a Chuck E Cheese and he had a blast! Shaun even had fun crawling around and seeing all the lights! It's so cute seeing David and all his little friends running around, playing games and dancing!
The Birthday Girl!
David having fun!
Dancing with his *girlfriend*
Shaun getting in on the excitement!
Here are some pictures from our Luau:
Shaun having fun!
David making a frisbee:
The indoor beach!
Shaun & Me looking festive in our Hawaiian shirts!
Yesterday was David's BFF Briana's 3rd birthday party! It was a Chuck E Cheese and he had a blast! Shaun even had fun crawling around and seeing all the lights! It's so cute seeing David and all his little friends running around, playing games and dancing!
The Birthday Girl!
David having fun!
Dancing with his *girlfriend*
Shaun getting in on the excitement!
June 5, 2009
Dish of the Week: Pesto Chicken Grill Packets
This weeks dish is Pesto Chicken Grill Packets. It's from the Summer issue of Everyday with Rachael Ray. I am still having fun using my grill and this dish not only yummy but it's healthy too!
Ingredients:
Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
Salt and pepper
1 cup pesto (see recipe finder)
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed
Serve with rice (or whatever starch you feel like!)
Directions:
1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
The Verdict: I was pleasantly surprised by this dish. I honestly didn't know what to expect, as I haven't used a lot of pesto in my cooking. It's a flavor I am starting to really like more and more. The Doc started a month long rotation in the CCU that has him home late so he didn't really have the chance to really enjoy this right off the grill as I did. I am also not sure he was a fan of the pesto. What impressed me the most, was how juicy the chicken was. For full disclosure, I used a store bought pesto, as I don't have a food processor to make my own. I also omitted the tomatoes and added some broccoli and cauliflower. Try this one out if your looking for something simple, tasty and healthy.
Ingredients:
Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
Salt and pepper
1 cup pesto (see recipe finder)
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed
Serve with rice (or whatever starch you feel like!)
Directions:
1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
The Verdict: I was pleasantly surprised by this dish. I honestly didn't know what to expect, as I haven't used a lot of pesto in my cooking. It's a flavor I am starting to really like more and more. The Doc started a month long rotation in the CCU that has him home late so he didn't really have the chance to really enjoy this right off the grill as I did. I am also not sure he was a fan of the pesto. What impressed me the most, was how juicy the chicken was. For full disclosure, I used a store bought pesto, as I don't have a food processor to make my own. I also omitted the tomatoes and added some broccoli and cauliflower. Try this one out if your looking for something simple, tasty and healthy.
June 4, 2009
Water Table Fun
Santa brought the boys a really cool water table for Christmas. On Tuesday I put the table together filled it with water and let them have some fun.
Here is Shaun having some big boy fun!
Look Ma, no hands!
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Today I took a video of them playing outside. It's something fun they can do out in our *city* backyard.
Here is Shaun having some big boy fun!
Look Ma, no hands!
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Today I took a video of them playing outside. It's something fun they can do out in our *city* backyard.
May 31, 2009
The Doc turns 30!
Today is the Doc's 30th birthday! He's taking it pretty well considering. We celebrated with an evening out with the gang. We had reservations at the Fire Bull in Peabody, a Brazilian BBQ. We had been to a Brazilian BBQ when we traveled down to NC back when the Doc was interviewing for his residency programs. The allure to this place is when you order the Rodizio. It's all you can eat meat on a stick! You get sides of rice, beans, fried plantains and salad and then the servers come around to your table with over 10 different cuts of meat. I am pretty sure that the Doc ate his weight in meat last night.
Me & the Birthday Boy!
Kristin with the Birthday Boy!
The Gang... a little blurry but my camera stinks!! Perhaps a new one is in order for MY 30th (wink, wink)
After dinner we decided to do something a little different and headed over to LaserQuest, in Danvers to play some laser tag. I had never played before but some of the crew had. Some of us wore WHITE, not realizing the course is under a slew of black lights, making us easy targets! Oops! It was a lot of fun, even the first game, where the average person was probably 15 or 16 years old, making us look like gomers in comparison. I think we held our own, though and the Doc even came in 11th place out of 37 people! Not bad, especially since we're pretty sure the kids who ranked higher, cheated by covering up their sensors. The second game was smaller with 13 people making it harder to find people and tag them but still fun and the Doc came in 2nd! I'd go again for something different to do, but maybe after the teeny boppers go to bed, (wink, wink).
As part of his birthday gift, the boys and I are letting him sleep in a little, since they love to get us up nice and early each and every day! Then later today we'll celebrate some more with a Chinese food dinner with his family. So Happy 30th Birthday to the Doc. Incidentally, one year ago today was Shaun's due date, but he waited 11 more days before making his arrival!
Me & the Birthday Boy!
Kristin with the Birthday Boy!
The Gang... a little blurry but my camera stinks!! Perhaps a new one is in order for MY 30th (wink, wink)
After dinner we decided to do something a little different and headed over to LaserQuest, in Danvers to play some laser tag. I had never played before but some of the crew had. Some of us wore WHITE, not realizing the course is under a slew of black lights, making us easy targets! Oops! It was a lot of fun, even the first game, where the average person was probably 15 or 16 years old, making us look like gomers in comparison. I think we held our own, though and the Doc even came in 11th place out of 37 people! Not bad, especially since we're pretty sure the kids who ranked higher, cheated by covering up their sensors. The second game was smaller with 13 people making it harder to find people and tag them but still fun and the Doc came in 2nd! I'd go again for something different to do, but maybe after the teeny boppers go to bed, (wink, wink).
As part of his birthday gift, the boys and I are letting him sleep in a little, since they love to get us up nice and early each and every day! Then later today we'll celebrate some more with a Chinese food dinner with his family. So Happy 30th Birthday to the Doc. Incidentally, one year ago today was Shaun's due date, but he waited 11 more days before making his arrival!
May 29, 2009
Dish of the Week: Skirt Steak Tacos
This weeks dish Skirt Steak Tacos is another one for the grill from the same magazine as the Shrimp Skewers. Have I mentioned how much I LOVE my grill?!
Ingredients:
1 medium onion, chopped
1/3 cup freshly squeezed lime juice
2 tbsp ground cumin
6 garlic cloves, minced
2 tsp ground chipotle chile pepper
1/2 tsp salt
3 1/2 lbs skirt steak
16-20 6" or 8" flour tortillas, warmed
1 head napa cabbage, shredded
2 large tomatoes, seeded & chopped
1/2 large red onion, quartered and slivered
1 cup cilantro
Directions:
1. In a small food processor or blender combine the first six ingredients: onion, lime juice, cumin, garlic, chipotle pepper, and salt. Cover and process or blend to form a thick paste.
2. Spread paste over both sides of skirt steak. Using fingers, rub paste into meat fibers. Place skirt steak in resealable plastic bag set in shallow dish. Close bag and refrigerate for at least 2 hours overnight.
3. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium hot coals; grill for about 4 minutes or until steak is slightly charred, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium-high. Place steak on grill rack over heat. Cover; grill as above). Cover steak with foil and let stand 5 minutes before coarsely chopping.
4. Serve immediately in warm tortillas topped with shredded cabbage, tomatoes, red onion, cilantro.
The recipe also recommends serving with a guacamole and a Lime Crema (3 tablespoons of lime juice combined in a small bowl with 8 oz container of sour cream).
The Verdict: The flavor of the beef was excellent and the smell was amazing! We love Mexican food so it was no surprise that this was a winner in this house! Next time I need to pay more attention to the cooking time for the steak. It was a little rare for our liking but, in our opinion, it's better to be undercooked slightly than over-cooked! For obvious reasons, I did not serve this with the Lime Crema so I cannot comment on that and I used a store bought guacamole out of sheer laziness.
Ingredients:
1 medium onion, chopped
1/3 cup freshly squeezed lime juice
2 tbsp ground cumin
6 garlic cloves, minced
2 tsp ground chipotle chile pepper
1/2 tsp salt
3 1/2 lbs skirt steak
16-20 6" or 8" flour tortillas, warmed
1 head napa cabbage, shredded
2 large tomatoes, seeded & chopped
1/2 large red onion, quartered and slivered
1 cup cilantro
Directions:
1. In a small food processor or blender combine the first six ingredients: onion, lime juice, cumin, garlic, chipotle pepper, and salt. Cover and process or blend to form a thick paste.
2. Spread paste over both sides of skirt steak. Using fingers, rub paste into meat fibers. Place skirt steak in resealable plastic bag set in shallow dish. Close bag and refrigerate for at least 2 hours overnight.
3. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium hot coals; grill for about 4 minutes or until steak is slightly charred, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium-high. Place steak on grill rack over heat. Cover; grill as above). Cover steak with foil and let stand 5 minutes before coarsely chopping.
4. Serve immediately in warm tortillas topped with shredded cabbage, tomatoes, red onion, cilantro.
The recipe also recommends serving with a guacamole and a Lime Crema (3 tablespoons of lime juice combined in a small bowl with 8 oz container of sour cream).
The Verdict: The flavor of the beef was excellent and the smell was amazing! We love Mexican food so it was no surprise that this was a winner in this house! Next time I need to pay more attention to the cooking time for the steak. It was a little rare for our liking but, in our opinion, it's better to be undercooked slightly than over-cooked! For obvious reasons, I did not serve this with the Lime Crema so I cannot comment on that and I used a store bought guacamole out of sheer laziness.
May 26, 2009
David's Buddy
David has made a lot of great friends this past year, all thanks to the amazing Rec program our city has. Last summer we met Briana and her Mommy at the park and they have been friends ever since! These two are a riot when the get together. Check out David with his buddy at the playground today:
May 23, 2009
Memorial Day Weekend!
Today I packed up the boys (the Doc's on call this weekend) and took them my parents camp for a cookout and some swimming. We had to settle on the indoor pool, as it was WAY too cold today for the outdoor ones!
David and Cohen sitting on the stairs:
David swimming!
Shaun taking a break and watching the *big* kids:
After swimming we headed over to the little carnival the camp put on. It was basically just some games that were set up and they could win tickets to get prizes. The highlight, though, was the bounce house. David couldn't wait to get in and jump around!
My dad grilled some food when we got back and we enjoyed a nice spread of burgers, dogs, sausage and steak tips. We also had my homemade potato salad and corn on the cob! I ate too much, but it was totally worth it!
Then for desert the kids got to make some S'mores. This was David's first time roasting marshmallows, so he got some help from Papa!
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Using the very cool marshmallow skewer!
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David and Savanah enjoy the finished product!
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David and Cohen sitting on the stairs:
David swimming!
Shaun taking a break and watching the *big* kids:
After swimming we headed over to the little carnival the camp put on. It was basically just some games that were set up and they could win tickets to get prizes. The highlight, though, was the bounce house. David couldn't wait to get in and jump around!
My dad grilled some food when we got back and we enjoyed a nice spread of burgers, dogs, sausage and steak tips. We also had my homemade potato salad and corn on the cob! I ate too much, but it was totally worth it!
Then for desert the kids got to make some S'mores. This was David's first time roasting marshmallows, so he got some help from Papa!
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Using the very cool marshmallow skewer!
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David and Savanah enjoy the finished product!
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May 22, 2009
Dish of the Week: Garlic Shrimp & Pineapple Skewers
This weeks dish, Garlic Shrimp & Pineapple Skewers, is from the Better Homes and Gardens Grilling Magazine. I got this magazine at the supermarket one day, shortly after we purchased our grill.
Ingredients:
24 fresh or frozen large shrimp
1/2 cup olive oil
2 tbsp finely chopped cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3oz guava paste, cut up
4 tsp water
1 canned chipotle pepper in adobo sauce
2 tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut up into chunks (about 2 1/2 cups)
Directions:
1. Thaw shrimp, if frozen. Peel and devein (if necessary) shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow dish. In a small bowl, combine olive oil, cilantro, garlic and cayenne pepper. Pour over shrimp; seal bag and chill in refrigerator for 1 hour, turning bag occasionally.
2. In a food processor or blender, combine guava paste, water, chipotle, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.
3. Using a slotted spoon, transfer shrimp to bowl containing guava mixture; discard marinade. Add pineapple to guava mixture. Toss gently to coat pineapple and shrimp with guava mixture. (Do not allow pineapple to stay in mixture for more than 5 minutes or shrimp will become mushy). Alternately thread shrimp and pineapple on skewers (if using wooden skewers; soak in water for at least 30 minutes before hand). Reserve remaining guava mixture.
4. For charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium grill heat; grill for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers and brushing them with reserved guava mixture once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above. Serve immediately with coconut rice* (recipe below).
*Coconut rice: In a medium saucepan, cook and stir 1 cup basmati rice in 1 tablespoon hot butter over medium high heat until rice begins to brown. Add 1 cup chicken stock; 1 cup unsweetened coconut milk and 1/4 teaspoon salt. Bring to boiling. Reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Cover and let stand for 5 minutes.
The Verdict: I made four new dishes this week and this was the winner. I wasn't sure how the guava paste would go over but it was pretty mild and gave the shrimp really nice flavor. The Doc opted out of eating the pineapple but I was really impressed with how it came out on the grill. It was my first experience with grilling fruit. Shaun loved the pineapple too!
The coconut rice worked really well with the skewers. It was milder in flavor than I thought it would be. In fact, the Doc didn't even notice the coconut flavor. This dish was a lot more work than most of the dishes I make, so I am not sure if it will be something I make a lot, but I would definitely make this again. Perhaps making skewers is something that gets easier the more you make them!
Ingredients:
24 fresh or frozen large shrimp
1/2 cup olive oil
2 tbsp finely chopped cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3oz guava paste, cut up
4 tsp water
1 canned chipotle pepper in adobo sauce
2 tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut up into chunks (about 2 1/2 cups)
Directions:
1. Thaw shrimp, if frozen. Peel and devein (if necessary) shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow dish. In a small bowl, combine olive oil, cilantro, garlic and cayenne pepper. Pour over shrimp; seal bag and chill in refrigerator for 1 hour, turning bag occasionally.
2. In a food processor or blender, combine guava paste, water, chipotle, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.
3. Using a slotted spoon, transfer shrimp to bowl containing guava mixture; discard marinade. Add pineapple to guava mixture. Toss gently to coat pineapple and shrimp with guava mixture. (Do not allow pineapple to stay in mixture for more than 5 minutes or shrimp will become mushy). Alternately thread shrimp and pineapple on skewers (if using wooden skewers; soak in water for at least 30 minutes before hand). Reserve remaining guava mixture.
4. For charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium grill heat; grill for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers and brushing them with reserved guava mixture once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above. Serve immediately with coconut rice* (recipe below).
*Coconut rice: In a medium saucepan, cook and stir 1 cup basmati rice in 1 tablespoon hot butter over medium high heat until rice begins to brown. Add 1 cup chicken stock; 1 cup unsweetened coconut milk and 1/4 teaspoon salt. Bring to boiling. Reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Cover and let stand for 5 minutes.
The Verdict: I made four new dishes this week and this was the winner. I wasn't sure how the guava paste would go over but it was pretty mild and gave the shrimp really nice flavor. The Doc opted out of eating the pineapple but I was really impressed with how it came out on the grill. It was my first experience with grilling fruit. Shaun loved the pineapple too!
The coconut rice worked really well with the skewers. It was milder in flavor than I thought it would be. In fact, the Doc didn't even notice the coconut flavor. This dish was a lot more work than most of the dishes I make, so I am not sure if it will be something I make a lot, but I would definitely make this again. Perhaps making skewers is something that gets easier the more you make them!
May 21, 2009
The Beach!
Have I mentioned how awesome it is to live by the beach?!?! There is nothing better than stepping outside on the balcony and smelling the ocean air! It was so nice yesterday that after dinner we took our first ride (one of many to come) to the beach and let the boys play in the sand.
This is Shaun's first experience sitting in the sand since last summer he was just a newborn. He was so excited to to play in the sand (or eat it).
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This stuff is AWESOME!
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David shoveling the sand
The boys relaxing in the sand
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This is Shaun's first experience sitting in the sand since last summer he was just a newborn. He was so excited to to play in the sand (or eat it).
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This stuff is AWESOME!
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David shoveling the sand
The boys relaxing in the sand
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May 19, 2009
American Idol - The Final!
So the end is here and I could give a rip who wins. Adam is by far one of the best performers, but Kris's sound is more relevant.
Here is my run down:
Round 1: Mad World & Ain't No Sunshine - I am not a fan of repeat performances, I feel like it's cheating the viewers. I disagreed with Simon and gave round 1 to Adam, because this song is one of the best performances I have seen on American Idol in all 8 seasons. I love the song, loved the fog, and I even loved the long jacket. It was a close call though, because Kris re-sang his best song as well.
Round 2: Change is Gonna Come & What's Going On - Um, are you serious with the song choices?! That was the worst segment of the night. I think the song choices hurt both contestants. I was less of a fan of Adam in this round and gave round 2 to Kris (also disagreeing with Simon). Kris wins round 2, in my opinion, because I liked the arrangement of the song better. I didn't think it was weak for this stage of the competition because that is the kind of artist that he is.
Round 3: No Boundaries (Kara's Song) - I am pretty sure that is one of the lamest finale songs ever. I am giving round 3 to Adam because at least he rocked out on it. Kris needed to come out and *Allenize* it by making it unplugged and strumming his guitar. He could have stole the show had he done that.
So I don't really care who wins, I think I would be a little surprised if Kris pulls it off, mostly because I don't think he should have been the one there in the first place. I liked Danny and Matt better throughout the entire competition. However, Kris has a very relevant sound and I would be more likely to buy his album over Adam's. Unfortunately I can't get past the facial contortions and awkwardness when he sings. He's the epitome of video killed the radio star.
Here is my run down:
Round 1: Mad World & Ain't No Sunshine - I am not a fan of repeat performances, I feel like it's cheating the viewers. I disagreed with Simon and gave round 1 to Adam, because this song is one of the best performances I have seen on American Idol in all 8 seasons. I love the song, loved the fog, and I even loved the long jacket. It was a close call though, because Kris re-sang his best song as well.
Round 2: Change is Gonna Come & What's Going On - Um, are you serious with the song choices?! That was the worst segment of the night. I think the song choices hurt both contestants. I was less of a fan of Adam in this round and gave round 2 to Kris (also disagreeing with Simon). Kris wins round 2, in my opinion, because I liked the arrangement of the song better. I didn't think it was weak for this stage of the competition because that is the kind of artist that he is.
Round 3: No Boundaries (Kara's Song) - I am pretty sure that is one of the lamest finale songs ever. I am giving round 3 to Adam because at least he rocked out on it. Kris needed to come out and *Allenize* it by making it unplugged and strumming his guitar. He could have stole the show had he done that.
So I don't really care who wins, I think I would be a little surprised if Kris pulls it off, mostly because I don't think he should have been the one there in the first place. I liked Danny and Matt better throughout the entire competition. However, Kris has a very relevant sound and I would be more likely to buy his album over Adam's. Unfortunately I can't get past the facial contortions and awkwardness when he sings. He's the epitome of video killed the radio star.
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