A quick and easy soup for those nights when we simply run out of time (and steam)! You can add other veg to this soup to really customize it to your family's tastes. Serve with warm french bread and a salad...Enjoy!
2 tbsp olive oil, plus more for drizzling
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, halved lengthwise and thinly sliced
1 clove garlic, minced
Kosher salt and freshly ground pepper, to taste
6 cups chicken stock (homemade or store bought is fine)
1 lb. fresh cheese tortellini
1 can fire roasted diced tomatoes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese
In a large saucepan over medium-high heat, warm 2 tbsp olive oil. Add the carrots, celery, zucchini & garlic and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth & fire roasted tomatoes and bring to a gentle boil.
Add the tortellini and cook for 5 minutes (or according to the package instructions). Remove from the heat. Stir in the parsley and season with salt and pepper.
Ladle the soup bowls, drizzle with olive oil, sprinkle with the cheese and serve.
Thursday, March 31, 2011
Time to fire up the grill....Chimichuri Marinated Ribeyes
Serve these tasty steaks with herb roasted new potaoes and steamed brocoli for a dinner the whole family will love! Leftover steak is fab the next day as sandwiches...use good crusty bread, a touch of mayo, a dab of mustard and pile high with thinly sliced steak...yumm-o to the max!
1/3 cup olive oil
1/3 cup sherry vinegar
3 tbsp fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp red pepper flakes (per your heat tolerances)
4 Ribeye steaks, each about 1 inch thick
Kosher salt, to taste
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
Meanwhile, prepare your grill- preheat to medium high and oil the grill rack.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack. Brush the steaks with the remaining marinade. Grill, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your personal preference.
1/3 cup olive oil
1/3 cup sherry vinegar
3 tbsp fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp red pepper flakes (per your heat tolerances)
4 Ribeye steaks, each about 1 inch thick
Kosher salt, to taste
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
Meanwhile, prepare your grill- preheat to medium high and oil the grill rack.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack. Brush the steaks with the remaining marinade. Grill, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your personal preference.
Baked Chicken Parmesan
Another quick and easy chicken dish for those busy, crazy school nights! Serve with a big green salad and your fave pasta (cooked al dente and tossed with a bit of butter and fresh parlsey).
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes.
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes.
Apricot Glazed Chicken with Fennel
4 bone-in, skin-on chicken breast halves, about 3 lb. total
1/2 tsp salt, plus more, to taste
Freshly ground pepper, to taste
2 tbsp canola oil
1/2 cup apricot jam
2 tbsp red wine vinegar
2 tbsp whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve.
1/2 tsp salt, plus more, to taste
Freshly ground pepper, to taste
2 tbsp canola oil
1/2 cup apricot jam
2 tbsp red wine vinegar
2 tbsp whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve.
Sesame Chicken Stir Fry
Quick and tasty stir fry...you can serve over steamed rice or serve on its own.
1 1/2 lb skinless chicken breasts, cut into thin strips
Kosher salt
fresh ground pepper
3 tbsp sesame seeds (I like black seeds, but you can use regular)
3 tbsp peanut oil
1 red bell pepper, seeded and sliced into thin strips
1/2 lb sugar snap peas
3 cloves garlic, minced
2/3 cup chicken stock (homemade or store bought)
1 tbsp dark sesame oil
2 tbsp rice vinegar
1/4 cup chopped fresh cilantro (optional)
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so seeds adhere.
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve.
1 1/2 lb skinless chicken breasts, cut into thin strips
Kosher salt
fresh ground pepper
3 tbsp sesame seeds (I like black seeds, but you can use regular)
3 tbsp peanut oil
1 red bell pepper, seeded and sliced into thin strips
1/2 lb sugar snap peas
3 cloves garlic, minced
2/3 cup chicken stock (homemade or store bought)
1 tbsp dark sesame oil
2 tbsp rice vinegar
1/4 cup chopped fresh cilantro (optional)
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so seeds adhere.
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve.
Tuesday, March 29, 2011
Vanilla Bean Cupcakes with Chocolate Buttercream
I have a major thing for cupcakes...love, love, love cupcakes..always have! The original recipe comes from Hummingbird Bakery...I tweaked the recipe a tad and love the results! If you ask my kiddos what their favorite cupcake is, this one wins hands down. Make a batch for your family and watch them disappear :)
Vanilla Bean Cupcakes
1 cup flour (all-purpose or cake flour)
3/4 cup sugar
1 1/2 tsp baking powder
pinch kosher salt
3 tbsp unsalted butter, at room temp.
1/2 cup whole milk
1 egg
1 tsp vanilla
seeds from 1/2 of a vanilla bean
Preheat oven to 325. Place paper liners in 12 cup muffin pan.
Sift flour, salt & baking powder into bowl of stand mixer. Add sugar and butter. Beat on low speed until mixture is a sandy consistancy. Gradually pour in half of milk and beat until milk is just incorporated.
Whisk the egg, remaining milk, vanilla and vanilla seeds in a small bowl. Pour into flour mixture and beat on medium low speed until just blended. Scrape down sides and continue beating until batter is smooth, 1-2 minutes. Do not overmix batter!
Spoon batter into prepared pan, filling liners about 2/3 full. Bake for 18-20 minutes, or until pale golden and cake springs back when touched.
Remove cupcakes from oven and let cool on racks for a few minutes before turning cakes out of pan to cool completely.
Once cupcakes are completely cooled, frost with chocolate buttercream.
Chocolate Buttercream
2 1/3 cups powdered sugar, sifted
6 1/2 tbsp unsalted butter, room temp
1/3 cup natural cocoa, sifted
scant pinch kosher salt
2 tbsp whole milk
In stand mixer, beat sugar, cocoa & softened butter on medium low speed until mixture comes together. Reduce to low speed and add milk a tsp at a time. Once all milk is incorporated, turn speed to high and beat frosting until light and fluffy, about 5-7 minutes.
Vanilla Bean Cupcakes
1 cup flour (all-purpose or cake flour)
3/4 cup sugar
1 1/2 tsp baking powder
pinch kosher salt
3 tbsp unsalted butter, at room temp.
1/2 cup whole milk
1 egg
1 tsp vanilla
seeds from 1/2 of a vanilla bean
Preheat oven to 325. Place paper liners in 12 cup muffin pan.
Sift flour, salt & baking powder into bowl of stand mixer. Add sugar and butter. Beat on low speed until mixture is a sandy consistancy. Gradually pour in half of milk and beat until milk is just incorporated.
Whisk the egg, remaining milk, vanilla and vanilla seeds in a small bowl. Pour into flour mixture and beat on medium low speed until just blended. Scrape down sides and continue beating until batter is smooth, 1-2 minutes. Do not overmix batter!
Spoon batter into prepared pan, filling liners about 2/3 full. Bake for 18-20 minutes, or until pale golden and cake springs back when touched.
Remove cupcakes from oven and let cool on racks for a few minutes before turning cakes out of pan to cool completely.
Once cupcakes are completely cooled, frost with chocolate buttercream.
Chocolate Buttercream
2 1/3 cups powdered sugar, sifted
6 1/2 tbsp unsalted butter, room temp
1/3 cup natural cocoa, sifted
scant pinch kosher salt
2 tbsp whole milk
In stand mixer, beat sugar, cocoa & softened butter on medium low speed until mixture comes together. Reduce to low speed and add milk a tsp at a time. Once all milk is incorporated, turn speed to high and beat frosting until light and fluffy, about 5-7 minutes.
Monday, March 28, 2011
Tex-Mex Chicken Tacos
1-1/2 lb. boneless, skinless chicken breast halves, sliced 1/4 inch thick
1 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Freshly ground pepper
1/2 cup flour
3-1/2 tbsp unsalted butter
1-1/2 cups fresh corn kernels
1 medium jalapeño, seeded and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 tbsp and 1 cut into wedges
1 tbsp chopped fresh oregano
1 cup grated sharp Cheddar
corn or flour tortillas, guacamole, sour cream (for serving)
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 tbsp butter in a 12-inch ovenproof skillet (cast iron, if you have one) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 tbsp butter, corn, jalapeño, garlic, and 1/2 tsp salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.
Spoon into corn or flour tortillas, top with guac, sour cream and a squeeze of lime juice...yumm-o! You can also serve chicken over rice or with tortilla chips...whatever makes you happy :)
1 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Freshly ground pepper
1/2 cup flour
3-1/2 tbsp unsalted butter
1-1/2 cups fresh corn kernels
1 medium jalapeño, seeded and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 tbsp and 1 cut into wedges
1 tbsp chopped fresh oregano
1 cup grated sharp Cheddar
corn or flour tortillas, guacamole, sour cream (for serving)
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 tbsp butter in a 12-inch ovenproof skillet (cast iron, if you have one) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 tbsp butter, corn, jalapeño, garlic, and 1/2 tsp salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.
Spoon into corn or flour tortillas, top with guac, sour cream and a squeeze of lime juice...yumm-o! You can also serve chicken over rice or with tortilla chips...whatever makes you happy :)
Peanut Butter Chocolate Chip Caramel Cookies
2 cups flour
1 tsp salt
3/4 tsp baking soda
1 stick unsalted butter
1 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla
2 eggs
1 cup peanut butter (crunchy or smooth...do not use natural pb)
2 cups chocolate chips or chunks
1 cup chopped Kraft caramels*
Preheat oven to 375.
Line cookie sheets with parchment or silpats.
Sift (or whisk) together flour, salt and baking soda.
Using stand mixer with paddle attachment (or hand mixer & large bowl), beat butter on medium speed for about 1 minute, until smooth. Add sugars and beat another 2 minutes, until well blended and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after adding each egg. Add peanut butter and beat until blended. Reduce speed to low and add dry ingredients in 3 seperate portions, mixing only until each addition is incorporated. On low speed or by hand with large rubber spatula, stir in chocolate chips and chopped caramels.
Drop rounded tablespoonfuls of dough onto baking sheets, about 2 inches apart.
Bake cookies, one sheet at a time for 10-12 minutes (rotate pan halfway thru bake time). Cookies are done when brown at edges and golden on top. Remove from oven and let cool on sheet 1-2 minutes, then carefully remove cookies to baking racks to cool. Store in airtight container for up to 3 days (they won't last that long...trust me)!
*I know unwrapping and chopping caramels seems time consuming, but really is worth the extra few minutes. Chop the caramels into pieces about the size of chocolate chunks/chips.
1 tsp salt
3/4 tsp baking soda
1 stick unsalted butter
1 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla
2 eggs
1 cup peanut butter (crunchy or smooth...do not use natural pb)
2 cups chocolate chips or chunks
1 cup chopped Kraft caramels*
Preheat oven to 375.
Line cookie sheets with parchment or silpats.
Sift (or whisk) together flour, salt and baking soda.
Using stand mixer with paddle attachment (or hand mixer & large bowl), beat butter on medium speed for about 1 minute, until smooth. Add sugars and beat another 2 minutes, until well blended and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after adding each egg. Add peanut butter and beat until blended. Reduce speed to low and add dry ingredients in 3 seperate portions, mixing only until each addition is incorporated. On low speed or by hand with large rubber spatula, stir in chocolate chips and chopped caramels.
Drop rounded tablespoonfuls of dough onto baking sheets, about 2 inches apart.
Bake cookies, one sheet at a time for 10-12 minutes (rotate pan halfway thru bake time). Cookies are done when brown at edges and golden on top. Remove from oven and let cool on sheet 1-2 minutes, then carefully remove cookies to baking racks to cool. Store in airtight container for up to 3 days (they won't last that long...trust me)!
*I know unwrapping and chopping caramels seems time consuming, but really is worth the extra few minutes. Chop the caramels into pieces about the size of chocolate chunks/chips.
Thursday, March 24, 2011
Aegean Edamame Salad
While in Orlando for Spring Break, I came across the yummiest Edamame salad at Publix (local grocery). It is made by Cedar's and is delish! I adore Edamame and to find a non-asian flavored salad made me dance for joy (much to the embarrassment of my children)! I actully bought an extra carton, packed it on ice and brought it back home.
I searched for this yumm-o salad here at home...but no luck :(
Always up for a culinary challenge, I created my own version and it is pretty darn close.
Enjoy!
Aegean Edamame Salad
2 cups edamame, cooked according to package instructions; drained and cooled.
1/2 cup roasted red pepper, diced (use your fave jarred brand)
1/2 cup roasted corn*
1/2 cup craisins
1/4 cup finely chopped red onion
2 tbsp freshly chopped cilantro
1/2 cup Briannas brand Blush Wine Vinaigrette dressing**
pinch kosher salt
1/2 tsp fresh ground pepper
In a medium glass bowl, combine all ingriedents. Stir well to combine. Cover and refrigerate overnight to blend flavors. Taste and correct salt and pepper if neccesary.
* 1/2 cup equals about 1 1/2 ears fresh corn. To roast, remove husk and silks from ears of corn. Spray lightly with olive oil and either broil or grill corn until charred and cooked about 10 minutes. Turn corn frequently during cooking. Let cool and cut corn from cobs.
** You can use more dressing to suit your own taste.
I searched for this yumm-o salad here at home...but no luck :(
Always up for a culinary challenge, I created my own version and it is pretty darn close.
Enjoy!
Aegean Edamame Salad
2 cups edamame, cooked according to package instructions; drained and cooled.
1/2 cup roasted red pepper, diced (use your fave jarred brand)
1/2 cup roasted corn*
1/2 cup craisins
1/4 cup finely chopped red onion
2 tbsp freshly chopped cilantro
1/2 cup Briannas brand Blush Wine Vinaigrette dressing**
pinch kosher salt
1/2 tsp fresh ground pepper
In a medium glass bowl, combine all ingriedents. Stir well to combine. Cover and refrigerate overnight to blend flavors. Taste and correct salt and pepper if neccesary.
* 1/2 cup equals about 1 1/2 ears fresh corn. To roast, remove husk and silks from ears of corn. Spray lightly with olive oil and either broil or grill corn until charred and cooked about 10 minutes. Turn corn frequently during cooking. Let cool and cut corn from cobs.
** You can use more dressing to suit your own taste.
Tuesday, March 22, 2011
Spring Break Memories and Broccoli with Puri-Puri & Key Lime Ponzu (for my sweet girl Taylor)!
We headed to the “happiest place on earth” for Spring Break last week. The trip was made extra special because our oldest daughter, Taylor was able to come with us. The kiddos LOVED hanging with big sister. Emily earned the nickname “Sticky Blob”, not only because she was a sticky mess from all the sugary treats, but because she was stuck to Taylor’s side the entire week!
Our first day in Orlando found us at The Wizarding World of Harry Potter (Universal Studios). We had a blast…from the wand demonstration at Olivander’s to the Forbidden Journey ride to sipping pumpkin juice and butter beer, a great time was had by all!
On Monday morning we had breakfast at the Grand Floridian. Mary Poppins, Alice in Wonderland, the Mad Hatter and Tigger made the morning quite memorable. This is the kids FAVE breakfast spot in Disney…who wouldn’t love breakfast pizza, Mickey Mouse waffles and ice cream for breakfast, I mean really?!
Name a ride or show in the Magic Kingdom and we did it…Space Mountain (family favorite), Thunder Mountain, It’s A Small World, Pirates of the Caribbean, Philharmagic…you get the idea. The Electric Light Parade and Wishes Fireworks show were as always spectacular and truly magical!
Lunch with Pooh and friends at Crystal Palace is a must for my kiddos. The food is amazing, the characters precious (Pooh, Eyore, Tigger and Piglet). On the menu this year was the most fabulous broccoli I have ever eaten….seriously! Broccoli with Puri-Puri and Key Lime Ponzu…soooo yumm-o! Taylor and I both adore broccoli and neither of us could quit eating this stuff! I immediately began searching for a recipe. I found one and made it last night…once again, I just couldn’t quit eating it…sweet, salty, spicy, garlicky goodness! Check out the recipe below. I am thinking about adding some red bell peppers, mushrooms and chicken to make a fabu stir-fry!
Epcot was also a magical, memory making day for the Camdens. We ate our way around the world…Canada to Mexico and every country in between!
We are already talking about next Spring Break…Harrison will be in New York for his theatre class trip over Spring Break 2012…the entire family plans to head to the Big Apple…so very excited!
Have a blessed and beautiful day!
Broccoli with Puri-Puri and Key Lime Ponzu
Key Lime Ponzu Sauce
1/2 cups orange juice
3/4 cup soy sauce
1 1/2 tbsp key lime juice
1 1/2 tbsp mirin
1 1/2 tbsp rice wine vinegar
1/2 tsp crushed red pepper
3 1/2 tbsp sugar
1 1/2 tbsp cornstarch
Combine ingredients except key lime juice and cornstarch. Bring items to a simmer for 30 minutes. Do not boil. Mix cornstarch and lime juice until completely blended and immediately add to the simmering sauce. Simmer for 5 minutes.
Puri-Puri Sauce
6 1/4 tbsp canola oil
1/3 tsp crushed red pepper
2 1/2 tbsp fresh garlic, chopped
3/4 tbsp kosher salt
Combine all ingredients in a saucepan and bring to a boil. Boil for 2-3 minutes, stir occasionally. Watch the garlic carefully. You want to have pale golden colored garlic. If you overcook the garlic, it will be crunchy and bitter. Pour into a bowl or heat proof containerand set aside until ready to serve.
To Serve
Take 2 bunches fresh broccoli (about 2 pounds), cut into spears.
Steam the broccoli until the broccoli is al dente. Toss the broccoli in the Puri-Puri. Place broccoli in a serving dish and top with the Key Lime Ponzu.
Our first day in Orlando found us at The Wizarding World of Harry Potter (Universal Studios). We had a blast…from the wand demonstration at Olivander’s to the Forbidden Journey ride to sipping pumpkin juice and butter beer, a great time was had by all!
On Monday morning we had breakfast at the Grand Floridian. Mary Poppins, Alice in Wonderland, the Mad Hatter and Tigger made the morning quite memorable. This is the kids FAVE breakfast spot in Disney…who wouldn’t love breakfast pizza, Mickey Mouse waffles and ice cream for breakfast, I mean really?!
Name a ride or show in the Magic Kingdom and we did it…Space Mountain (family favorite), Thunder Mountain, It’s A Small World, Pirates of the Caribbean, Philharmagic…you get the idea. The Electric Light Parade and Wishes Fireworks show were as always spectacular and truly magical!
Lunch with Pooh and friends at Crystal Palace is a must for my kiddos. The food is amazing, the characters precious (Pooh, Eyore, Tigger and Piglet). On the menu this year was the most fabulous broccoli I have ever eaten….seriously! Broccoli with Puri-Puri and Key Lime Ponzu…soooo yumm-o! Taylor and I both adore broccoli and neither of us could quit eating this stuff! I immediately began searching for a recipe. I found one and made it last night…once again, I just couldn’t quit eating it…sweet, salty, spicy, garlicky goodness! Check out the recipe below. I am thinking about adding some red bell peppers, mushrooms and chicken to make a fabu stir-fry!
Epcot was also a magical, memory making day for the Camdens. We ate our way around the world…Canada to Mexico and every country in between!
We are already talking about next Spring Break…Harrison will be in New York for his theatre class trip over Spring Break 2012…the entire family plans to head to the Big Apple…so very excited!
Have a blessed and beautiful day!
Broccoli with Puri-Puri and Key Lime Ponzu
Key Lime Ponzu Sauce
1/2 cups orange juice
3/4 cup soy sauce
1 1/2 tbsp key lime juice
1 1/2 tbsp mirin
1 1/2 tbsp rice wine vinegar
1/2 tsp crushed red pepper
3 1/2 tbsp sugar
1 1/2 tbsp cornstarch
Combine ingredients except key lime juice and cornstarch. Bring items to a simmer for 30 minutes. Do not boil. Mix cornstarch and lime juice until completely blended and immediately add to the simmering sauce. Simmer for 5 minutes.
Puri-Puri Sauce
6 1/4 tbsp canola oil
1/3 tsp crushed red pepper
2 1/2 tbsp fresh garlic, chopped
3/4 tbsp kosher salt
Combine all ingredients in a saucepan and bring to a boil. Boil for 2-3 minutes, stir occasionally. Watch the garlic carefully. You want to have pale golden colored garlic. If you overcook the garlic, it will be crunchy and bitter. Pour into a bowl or heat proof containerand set aside until ready to serve.
To Serve
Take 2 bunches fresh broccoli (about 2 pounds), cut into spears.
Steam the broccoli until the broccoli is al dente. Toss the broccoli in the Puri-Puri. Place broccoli in a serving dish and top with the Key Lime Ponzu.
Wednesday, March 2, 2011
Venison Chops in Spiced Red Wine Marinade
In an attempt to clean the stockpile of venison out of our freezer, I have been on a major search for new recipes (have I mentioned I DO NOT like venison)?! My hubby found this marinade recipe and forwarded it to me. I did deer backstrap in it this weekend and it was yumm-o (that's saying alot, coming from a non-deer meat fan)! I can sooooo see using this marinadde on a pork or beef tenderloin, ribeyes, flank or skirt steak...ahhhh, the possibilites are endless!
2 pounds of venison chops*
1/2 cup red wine
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon black peppercorns (whole)
1/2 teaspoon cumin seeds
1/4 teaspoon allspice
2 bay leaves
1 teaspoon salt
In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. Add venison and marinate for 4-6 hours.
When ready to grill, remove meat from marinade and pat dry with paper towels. Cook to desired doneness & enjoy!
*can use chops, steaks, tenderloin, backstrap...whatever you have in the freezer.
2 pounds of venison chops*
1/2 cup red wine
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon black peppercorns (whole)
1/2 teaspoon cumin seeds
1/4 teaspoon allspice
2 bay leaves
1 teaspoon salt
In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. Add venison and marinate for 4-6 hours.
When ready to grill, remove meat from marinade and pat dry with paper towels. Cook to desired doneness & enjoy!
*can use chops, steaks, tenderloin, backstrap...whatever you have in the freezer.
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