I have been stuck on rotation lately, pretty much making the same meals every week. Too busy at work for sure, and not enough time to get as creative as I’d like for dinner. Also my craving has been off – mostly stress eating. So, tonight I am going for this awesome twist on tacos and naturally I feel the need to share. Disclaimer: Full photo and recipe credit here
Although this recipe calls for crispy rice – I am going to go with the steamy brown rice. I am not a fan of crispy rice – it reminds of a time one summer, when I was staying with my aunt and she was busy on a telephone call and forgot about the rice cooking on the burner. Hence the crispy rice scraped from the bottom of the pot, she insisted was delicious. At seven I thought otherwise, and refused to consume another spoonful of ‘that stuff’ So, we are going with steamed brown rice for this dish tonight: INGREDIENTS 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes black pepper 2 tablespoons oyster sauce 2 tablespoons honey 1 tablespoon low sodium soy sauce 1 tablespoon fish sauce 3 cloves garlic, minced or grated crushed red pepper flakes, to taste 1/4 cup sesame or extra virgin olive oil 3 cups cooked white rice 1 cup shredded radicchio or purple cabbage {cabbage it is} 4 carrots, shredded or cut into ribbons 1 …
You know, sometimes you have to follow your cravings. Like last night, where I knew exactly what I wanted to make for dinner while commuting home from work, and by the time I got home, I craved roast chicken from the grocers with a side of home-made mashed potatoes and sauté-d string beans with garlic and olive oil – again my recipe. Today, I am actually serving breakfast for dinner – or ingredients decided to be used mostly for breakfast and in the form of this Quesadilla recipe: INGREDIENTS 6 large eggs kosher salt 1 tablespoon butter at room temperature 1 can (4 ounce) diced green chiles 1-2 chipotle peppers in adobo, finely chopped 4 whole wheat or regular flour tortillas 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded pepper jack cheese 4 slices cooked crispy bacon, lightly crumbled {I’ll be using Turkey bacon for our family} 1-2 cups baby spinach or arugula 2 tablespoons fresh chopped chives extra virgin olive oil, for cooking AVOCADO SALSA 1/2 cup fresh cilantro 1 tablespoon fresh chopped chives or green onions 1 jalapeño, seeded and chopped juice from 1 lime 1 avocado, diced kosher salt {more} Followed by this …
Got a sweet tooth all of a sudden this mid-day while working on a few chapters of my next novel – and I realized that I had a dozen ripened peaches sitting in the refrigerator. So I clicked over to my favorite recipe site and saw this inspiration – except I wanted to avoid all things flour and too much sugar. So, here’s what happened to the original recipe below. I raced over, well more like, walked over to the neighborhood grocery store and picked up mini-fillo dough cups, and sliced up the peaches, and sautéed in the butter, cinnamon and vanilla – NO SUGAR – and filled up each fillo dough cup and created a near Keto-friendly variation. But you don’t have to – here’s the original recipe: INGREDIENTS 6 tablespoons butter 1 peach, thinly sliced 4 eggs 2/3 cup whole milk 2/3 cup all purpose flour 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 2 tablespoons granulated sugar whipped cream and maple syrup for serving {more}
Dear heavens above, I couldn’t be more happier stumbling upon this recipe and called home to demand the chicken pieces be taken out of the freezer – for we are feasting on a masterpiece tonight: INGREDIENTS 2 pounds skin on, bone in chicken breasts (about 4 breasts) kosher salt and pepper 2 tablespoons extra virgin olive oil 2 tablespoons butter 1 sweet onion, diced 3 cloves garlic, minced or grated 2 carrots, chopped 1 pound mixed mushrooms, halved 2 cups dry white wine 1 cup heavy cream 2 tablespoons Sir Kensington’s Dijon Mustard 1/2 cup grated parmesan cheese 4 sprigs fresh thyme {more}
rawsilkandsaffron.com 