Sesame Chicken with Roasted Broccoli and Pineapple
I’m sitting alone in Starbucks.
There are couples on coffee dates, college students studying, a group of older women chatting and laughing together. The sound of steam escaping from the espresso machine with the soft coffeehouse radio in the background is the perfect backdrop for people watching. Sipping my green tea with stormy clouds outside; the reminder that fall is here and the blistering hot days of summer are behind us.
Pork Potstickers
Over the weekend I was cleaning out some kitchen cabinets and found this little pocket maker that the hubby bought for me as a stocking stuffer.
Teriyaki Skewers with Grilled Pineapple
One hundred and five degrees. No, that is not the temperature you need the grill to be at to make these skewers. It is however the temperature of the muggy air outside of my house right now. Sweet baby Jesus, someone turn the heat down please!! Think of the Wicked Witch of the West being held under Niagara Falls by Dorothy; that’s how much I’m melting. Although that doesn’t sound like a terrible thing right now, to be under a waterfall of cool water with a Pina Colada… calm island music playing in the background…. Ahhhh, take me there!!
Soy Ginger Sticky Chicken
A long time ago, I made a vow to myself to enjoy life and adventure. This past weekend we celebrated my birthday at the beach. Birthday’s and age have never bothered me so at the ripe age of 36, I spent the day in the ocean boogie boarding with my kids, digging sand castles and making them sand mermaid tails, throwing the ball for my dog for hours and resetting my soul with the ocean tide. I’ve always felt a deep connection to the ocean and lo and behold, Pixie is half mermaid 😉
Sriracha Broccoli
After seventy-two glorious days of summer vacation, school is back in session. As much as I was dreading having the kids go back to school; I think we were ready to be back on a schedule. We packed it in this summer; from beach days to camping, amusement parks to museums, swimming to family reunions to a few days at Gymnastics and Girl Scout camp. The girl’s have wonderful teachers this year and I just know we are going to have a great year… In 2nd and 1st grade.
I could not have just typed those numbers.
Pad Thai
When the hubby and I first started dating, we were broke. I had just come home from a three month backpacking trip to Europe where I spent my life savings (as much of a life savings as one has at 21) and was barely waiting tables at the infamous Miyagi’s in Hollywood. My car had died so we shared his 1994 Saturn and we barely had enough money to fill the gas tank. Groceries were a JOKE. My budget for groceries in those days was about $40 a week. We all know our college pal, Top Ramen. I got pretty darn creative with this $.05 wonder. Pasta salad, chicken soup, stir fry and…. Pad Thai. Some of our best memories are of eating this meal on a blanket with candles (to conserve energy since we could barely afford the bill!) in the living room with a delicious bottle of $2 buck chuck (seriously, it’s delicious if it is all you can afford).
Now I make this recipe with fresh rice noodles that I get from Trader Joe’s. It might taste better with all of the fresh ingredients but the memories of this dish will always remind me of one of the best times of our lives
INGREDIENTS
1 package flat rice noodles cooked according to package instructions (I love the fresh Trader Joe’s rice noodles)
2 large boneless skinless chicken breasts, pounded to ½ inch thickness and chopped into bite-sized pieces + salt, pepper and garlic powder to taste
4 eggs
3/4 cup sliced green onions
3/4 cup sliced white onion
2/3 cup cilantro, roughly chopped
optional: peanuts, chopped
Sauce
1/2 cup ketchup
3 tablespoons fish sauce (found in the Asian section at most grocery stores)
3 tablespoons sugar
2 tablespoons peanut butter
juice of 1 lime
1/2-1 teaspoon crushed red pepper flakes (to taste)
1/4 cup soy sauce
INSTRUCTIONS
Season chicken with salt, pepper and garlic powder to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.
NOTES
*adapted from Creme de la Crumb
Ahi Tuna Poke
It’s summer here in California. Glorious summer! Our June gloom has burned off and we have moved into the wonderfully beautiful days of summer. The birds are chirping, the sun is shining, my puppy is finally sleeping through the night; everything’s coming up roses! We’ve been very busy with swim classes, gymnastics camp, beach days, and FUN. I love not having to keep a schedule with the girls. I love not setting my alarm and rushing them both out of the house and off to school. I love going with the flow and enjoying whatever life throws at us for the day. It. Is. AWESOME…. DUDE.