Garlicky Ginger Joi Choi

Are you familiar with Joi Choi? This was a first for me. Once I saw it, I realized it was in the Bok Choy or Pak Choi family. I had never cooked bok choy before this. So, I was grateful for Jaden's tips. She makes everything look so simple. In this case, it really was that easy.

My husband and I liked this a lot, although the kids were not thrilled about it. Next time I make this, I'm probably going to trim and save the stems for stir-fry and soups (I think they would work better that way). The leaves were our favorite part of the saute, still crisp and warm from the skillet, coated in garlic and ginger.

Garlicky Ginger Joi Choi
recipe slightly adapted from Steamy Kitchen

1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil

Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside.

In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!

Click here for printable recipe

Cheesy Cauliflower Mac 'n Cheese

I was skeptical at first, but I am a solid cauliflower convert now. This recipe is not supposed to be a replacement for pasta. This is truly a delicious meal that stands on it's own. I served this with a tossed salad and it was a great dinner.

My friend, Kara, made this for her family a while back and they all loved it. I made it for mine within a couple days of her posting it and my family loved it as well. So, this week, as soon as I saw cauliflower in my CSA basket from Chow Locally this week, I knew exactly what I would be making. I've made this twice now and my family cheered each time.

Cheesy Cauliflower Mac 'n Cheese with Sausage
recipe adapted from Kompromised Kitchen

1 head of cauliflower
Kosher salt, to taste
Freshly cracked black pepper, to taste
Red pepper flakes, to taste
3 tablespoons butter
2 tablespoons arrowroot or cornstarch
1 1/2 cups milk
2 cups shredded cheddar cheese, I used a medium sharp
8 ounces mozzarella cheese, thinly sliced
Optional: 1/2 lb sausage, cooked and crumbled

Rinse and pat dry the cauliflower. Remove all the leaves. Slice from the top to the bottom stem, into 1/4" thick slices. The cauliflower should basically fall apart. The idea is to create thin bite size pieces for the most part. Layer half the slices into the bottom of your baking dish. I used a round 10" dish. Season the slices generously with salt, pepper and red pepper flakes. Add the cooked sausage, if desired. Layer the rest of the dish with cauliflower. Set aside.

Preheat oven to 350 degrees. In a saucepan over medium heat, melt the butter. Add the starch and whisk together. Add the milk and continue whisking until smooth and heated through. Add half of the cheddar cheese and stir to combine. Continue stirring until the cheese is melted and smooth again. Add half the mozzarella slices and stir again. Repeat. Stir the sauce until the final cheese is melted and smooth. Add salt and pepper and then pour over the cauliflower. Bake for 20 minutes, or until cheese is golden browned and bubbling. Enjoy!

Click here for printable recipe

Reverse Seared NY Strip Steaks - Made By My Man

Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our back yard. Thank you so very much, Chris, for your tips and advice on my last steak grilling post!
After doing a bit of reading, my husband wanted to try the reverse sear technique. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and THEN searing it at the end. Reverse searing leaves you with the most evenly cooked steak you can imagine.

We followed the recommendations exactly and we were absolutely thrilled with the steaks. My middle son, who has never been excited about eating steak, even asked for seconds. I can not believe what a difference the reverse sear technique makes! It does take a while to cook this way, so plan ahead. On a weekend, this would be an amazingly easy meal. We decided to try this on a week night and as a result, the steak were not finished until much later than we typically eat.

Any number of different rubs would have been great on these steaks. However, we wanted to test the method to see how it stood on it's own. With nothing more than a bit of salt and pepper, these steaks absolutely rocked. I can hardly wait to make this again! 

Reverse Seared NY Strip Steaks - Made By My Man
grilling instructions from Nibble Me This

2 NY Strip Steaks, about 1 1/4" thick, about 2.5 lbs total weight
Kosher salt, to taste
Freshly cracked pepper, to taste

Remove the steaks from the refrigerator and sprinkle both sides with salt and pepper. Leave on the counter to warm slightly while the grill is heating. Place an internal thermometer in one of the steaks. I finally bought an electronic internal thermometer earlier this year and I LOVE it. I can't believe I waited so long to buy one.

Set up your grill for an indirect cook at 250F. This means turning on one burner and leaving the others off. We set an oven thermometer inside the grill on the plates farthest from the heat. This is where the steaks were going to be cooked. When the thermometer at 250, add the steaks to the grill. Set the thermometer to the side and close the grill. Cook the steaks over the indirect heat until the internal temperature is 125F. This took 45 minutes for my steaks, but watch the thermometer, because these steaks are cooking by temperature, not time.

Crank the heat to high for a few minutes with the lid OPEN, then move the steaks over the direct heat for just about 1 minute on each side. Remove from the grill and let them rest for 10 minutes prior to cutting. Enjoy!

Click here for printable recipe

Roasted Chiogga Beets with Sweet Orange Glaze

Are these crazy looking beets or what? I wish I'd taken a picture of them raw, when I first cut them. Chiogga beets have bright purple and white stripes throughout them. After roasting them, the purple faded dramatically and this was the final color. These beets were in my CSA basket this past weekend and I had no idea what to do with them. They are described as, "a sweet and earthy flavor, coupled with visual beauty."

Do you like beets? Does your family eat them? I'm going to admit that beets are a "least-favorite-food-in-the-world" for both my husband and I. They have never once entered my home before this week. However, my boys LOVE beets. And I do mean love them. They both pile their plates high with beets every single time we are at a salad bar. Is that crazy or is it just me?

I remembered seeing a roasted beet recipe in the last issue of Everyday Food. I found it and then adapted it to use what I had in the house. The recipe called for 1 1/2 pounds of beets. I had about 6 ounces worth of beets all together and there was no way I was buying more just to use what I had. So, I scaled the recipe to work for me. I'm posting the full recipe here, because 4 very small beets in no way was enough food for my family. I just wanted to try it. If you want to try it, buy the full 1 1/2 pounds as written.

Final result? Chiogga Beets turned out to be a great way to introduce beets to my family without the strong taste typically associated with beets. I am a beet hater and I ate mine. My husband said they were the least horrible beets he has ever had. (this is a big accomplishment!) My children though, they loved these. My oldest son wanted to know exactly what I did to them and if he could please make the recipe again.

Roasted Chiogga Beets with Sweet Orange Glaze
recipe adapted from Everyday Food

1 1/2 lbs beets, scrubbed, peeled and cut into 3/4" pieces
1-2 teaspoons extra virgin olive oil
Course sea salt
Freshly ground black pepper
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup freshly squeezed orange juice, I used the AZ Sweet Oranges that were also in my CSA basket

Preheat oven to 425. Toss the beets with the olive and sprinkle generously with salt and pepper. Set them on a large piece of foil on a baking sheet. Fold the sides and ends up and over, crimping them to seal and create a packet for roasting the beets. Roast until the beets are tender when pierced with a fork, about 45 minutes.

Transfer the cooked beets to a small bowl and set aside. In a small measuring cup, whisk together the vinegar, honey and orange juice. Drizzle over the beets and toss to coat. Enjoy!

Click here for printable recipe

Lemon Crinkle Cookies

Lemon is one of my favorite flavors; so lemon cookies are always a great thing in my world. These were sublime. I don't use that word lightly either. Perfectly crisp around the edges, with a soft center, even three days later. They were actually even better after a day or two. (Can you believe I managed to make them last that long, to test this?!)

They froze and thawed beautifully as well. I've had this recipe pinned to try for ages now and I am so glad I finally made them! The recipe is a Cookie Contest Winner and it is a well-deserved win.

Lemon Crinkle Cookies ~ Gluten Free recipe is posted HERE
recipe from Lauren's Latest

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest*
1 tablespoon fresh lemon juice*
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup AP flour
1/2 cup powdered sugar, reserved for rolling the cookies

Preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.

Scoop about a tablespoon of the cookie dough  and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!

* I used Meyer lemons for these cookies. I had heard so much about these amazing lemons; when I saw them in the store, I couldn't resist trying them. Honestly, I wasn't impressed. I like a sharp bite to my lemon and these were much milder and almost sweeter. Delicious for different purposes, but I'm betting I will love these cookies even more with a tiny bit more tang from a traditional lemon.

Click here for printable recipe

German Pancakes - Grain Free

German Pancakes, or Dutch Babies as many people know them, are one of my family's favorite breakfasts. Several months ago, I tried a gluten free recipe for a German Pancake in an attempt to create a special breakfast that my best friend might be able to enjoy. Unfortunately, that pancake was so unimpressive that I put the idea on hold for a while.

The other day, I remembered them. As a result, this grain free breakfast was created. I've made them twice since to double check the recipe and we all loved them. Would you like to know what I did differently this time from my grandmother's original recipe? ALL I did was change out the AP flour for Almond Flour. That's it. I was completely surprised that the conversion was that simple. Sometimes, GF baking surprises me by being simple. Other times, not so much!

If you are not gluten sensitive or watching your grains, simply replace the almond flour with all-purpose and you'll have my grandmother's best breakfast recipe. Drizzled with a bit of maple syrup, this was a delicious breakfast. If you want a real treat, make this Orange Sauce or this Waffle Sauce to drizzle on top.

Grandmother's German Pancakes - Grain Free
serves 2-3

3 eggs
1/4 teaspoon sea salt
1/3 cup milk
1/3 cup almond flour (or use AP flour if grain-free is not of importance to your family)
2 tablespoons butter
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.

Bake for 15 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.

Click here for printable recipe

Ginger and Sesame Oil Chicken

When I first saw this recipe posted on Shu Han's blog, Mummy I Can Cook, I couldn't help grinning. She has a photo of the original recipe from her mom. The recipe was written in a crowded mix of her mom's Chinese and English. She described this as one of her favorite comfort foods. I knew then, that I needed to try making this. I changed a few things, mostly by accident, but it turned out wonderfully.

My husband, my boys and I ate every bite of this chicken. I will likely double the recipe next time I make it, so that we'll be sure to have extra for lunch the next day!

Ginger and Sesame Oil Chicken

recipe adapted from Shu Han's mom

3 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)

1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 cup water 
1 tablespoon rice wine

1 tablespoon olive oil

In a small bowl, whisk together the sesame oil, soy sauce, ginger,  sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.

In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.

Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!

Click here for printable recipe

Honey Mustard Poppyseed Dressing

Tangy, almost tart, but just sweet enough at the same time. The poppyseeds gave it exactly the extra something I wanted. I had friends here for lunch this weekend and I made three different honey mustard dressings, which I forced them to try. I wasn't thrilled with any of them though. I tried once more the next day and this one is a winner.

This recipe is adapted from several copycat recipes for Red Robin's Honey Mustard Poppyseed dressing. I loved it and I'm looking forward to making another salad for lunch tomorrow.

Honey Mustard Poppyseed Dressing
recipe adapted from several Allrecipes and CDKitchen recipes

2/3 cup mayonaisse
2 1/2 tablespoons sugar
1 1/2 tablespoons honey
1 1/2 tablespoons dijon mustard
1 tablespoon white wine vinegar
1 tablespoon light flavored olive oil
2 teaspoons poppy seeds

Combine all ingredients in a medium size bowl and whisk until well combined. Store in an airtight container and refrigerate until serving.

Click here for printable recipe

Garden Fresh Chicken and Black Bean Salad

Baby romaine and red leaf lettuces are the base for this vegetable-packed salad. Topped with chicken and black beans, then drizzled with a honey mustard poppyseed dressing, this salad made me very happy today! I might as well confess that I'm a bit obsessive about salad dressings. I tried three other versions before this one and this is a winner!

I went to the Farmer's Market this weekend and came home with so many great new vegetables to try! This week, in my CSA box from Chow Locally, I had Watermelon Radishes. Have you heard of them before? I hadn't. They are so pretty! I'm not normally a big fan of radishes, but these are different. The flavor is mild and almost sweet. As you can see from the picture below, they look like miniature slices of watermelon when you slice them.

Garden Fresh Chicken and Black Bean Salad

Baby romaine lettuce, washed, dried and torn into bite size pieces
Red leaf lettuce, washed, dried and torn into bite size pieces
Sunburst tomatoes, sliced in half
Grape tomatoes, sliced in half
Cucumber, sliced thinly
Carrots, sliced thinly
Watermelon radish, sliced very thinly
Black beans - canned or pre-cooked, rinsed and well-drained
Chicken, diced into bite size pieces
Sunflower seeds

Adjust all ingredients according to taste. Layer onto plates as listed above. Drizzle with favorite salad dressing or try this Honey Mustard Poppyseed.

Click here for printable recipe

Pineapple Orange Chia Spinach Smoothie

Pineapple, grapes, bananas and orange juice combine in this smoothie to create a green smoothie that doesn't taste at all green. The spinach is completely hidden by all of the other flavors. The chia adds a great list of extra health benefits too. If you haven't used chia seeds before, just remember to drink the smoothie immediately after making it. The chia will thicken the drink considerably after a little while.

Pineapple Orange Chia Spinach Smoothie

1 1/2 cups orange juice
2 large handfuls baby spinach leaves, about 3 cups
1 cup green grapes, frozen
1 large, slightly over-ripe banana
1/2 cup frozen pineapple tidbits
2 tablespoons chia seeds

Layer into blender as listed and puree until smooth. Enjoy!

Makes (3) 10-12 ounce smoothies

Click here for printable recipe

Baked Spring Rolls with Chicken and Ranch Dip

I admit that I am on a huge eggroll kick these days. (It doesn't help that I have several packages of wrappers to use up too!) My kids are requesting them frequently and I'm happy to make them most of the time. In the interest of time, I decided to try baking them this time. Plus, as an added benefit, my house didn't smell like cooking oil after we finished eating.

In all honesty, I prefer the taste and texture of a fried eggroll. (who wouldn't, right?) However, these were still very good and we finished off all of them in record time. I served my own with a big tossed salad and ranch dressing. I served the kids with their favorite cut up veggies and ranch dip. We were all very happy with our lunches.

I love that I can toss leftovers from the fridge into spring roll wrappers and create a meal or snack that the kids are genuinely excited about eating! The measurements below are approximate. I made about a dozen spring rolls. Simply adjust the ingredients according to what you have on hand and how many you'd like to make.

Baked Spring Rolls with Chicken and Ranch Dip

12 Spring roll wrappers
3/4 cup leftover chicken, diced into 1/4" pieces
1/3 of a head of cabbage, diced into 1/4-1/2" pieces
Kosher salt
Freshly cracked pepper
1-2 teaspoons olive oil, plus another tablespoon or so
small bowl with water for sealing the rolls
Quick and Easy Homemade Ranch for dipping

Preheat the oven to 400 degrees. In a large skillet, over medium heat, warm 1-2 teaspoons of olive oil. Add the cabbage and toss to coat. Cover with the lid and saute for a few minutes, stirring occasionally, just until it is almost tender, but still quite crisp. Season with salt and pepper and then add the chicken pieces. Toss to combine and cover again to warn the chicken and bring the cabbage to crisp tenderness. Remove from the heat and set aside.

Grease a large baking sheet or line with a silpat mat. Separate the spring roll wrappers and place one on a plate. Scoop a heaping tablespoon of the cabbage chicken mixture into the center and tightly roll the wrapper around it. Using your fingertip dipped into the water, lightly brush water along the last corner of the wrapper to seal the roll.

Set the finished rolls, seam side down on the baking sheet. When all the rolls are wrapped, lightly brush them with the remaining olive oil. Bake for 14-16 minutes until lightly browned. Enjoy!

Click here for printable recipe

Green Chile and Sausage Scrambled Eggs

Green chiles, sausage and eggs are some of my favorite foods. This breakfast is so over the top simple, it's barely a recipe. I want to remember this one though, so I'm adding it to my list. I threw it together just using some leftovers from the fridge a few days ago. It was so good, I've made it twice more since then.

Green Chile and Sausage Scrambled Eggs

8 eggs
1/2 lb breakfast sausage, cooked and crumbled
Green chile, I used a few tablespoons of store-bought chopped green chiles
Kosher salt
Fresh cracked black pepper
1 tablespoon oil of your choice, I used coconut oil

In a large skillet, over medium heat, warm the oil. Add the eggs and scrambled lightly with a spatula. Let cook, stirring occasionally, until almost set. Salt and pepper to taste and then add the cooked sausage and the green chiles. Stir gently to combine without breaking up the eggs too much.

When the eggs still look a little bit wet, remove from the heat to avoid over-cooking. They will finish cooking as they rest for a couple minutes before serving them. Enjoy!

Click here for printable recipe

Arugula Salad with Almonds and Parmesan

Crisp arugula, sliced almonds and thinly shaved Parmesan are tossed with a light lemon balsamic vinaigrette to create a tangy, peppery salad that is the perfect side for almost any meal. My  husband and I really enjoyed this salad. My kids were less than impressed, although they were happy to eat all the almonds from their plates.

I was excited to find huge bags of arugula at the market last weekend for just a dollar or two. I remembered seeing this recipe in a magazine recently and decided it was time to try arugula at last. I tried a piece of the arugula by itself and was shocked at how strong the taste was. However, after tossing it in the dressing, the taste was mellowed considerably.

Arugula Salad with Almonds and Parmesan
recipe adapted from Everyday Food

Several large handfuls of arugula, about 1/2 a pound
1/2 cup sliced almonds, toasted
Thinly shaved Parmesan, about 1/4 cup, adjust to taste
3 tablespoons extra virgin olive oil
1 scant tablespoon fresh lemon juice
1 scant tablespoon balsamic vinegar
course sea salt and freshly ground pepper, to taste

In a small skillet over medium heat, toast the almonds until lightly browned. Set aside to cool. In a small jar, combine the olive oil, lemon juice, balsamic, salt and pepper. Shake well to combine. Taste and adjust salt and pepper as needed. Set aside.

Place the arugula in a large bowl. Shave the Parmesan into the bowl and the add the toasted almonds. Add about half the dressing and toss to coat. Add more as needed. I did not use all of the dressing. Serve immediately and Enjoy!


Click here for printable recipe

Italian Chicken and Vegetable Soup

For about as long as I can remember, my family's favorite soup has been Italian Vegetable Soup. That was actually the very first recipe I posted, and at my sister's request, I snapped a picture of it. I had no idea that posting my recipes online would be so much more fun than just keeping track of my favorites!

I've made different variations of this soup in the past and it is always delicious. There is something awesome about tender vegetables simmering in an Italian flavored broth that never fails to make me happy. This time, I added chicken and some marinara sauce that was in the refrigerator already. With what was the last of my haul from the farmers market, I added cabbage and a leek as well. I have no doubt I'll be making this again very soon.

Italian Chicken and Vegetable Soup

2 cups chicken*, diced into small bite-size pieces
1-2 tablespoons olive oil
1 large leek, sliced in half and then slivered
4-5 cloves of garlic, minced
2 cups carrots, sliced
1 cup celery, thinly sliced
8 oz marinara sauce, I used some leftover 5 Minute Italian Marinara Sauce
28 oz petite diced tomatoes
1 1/2 cups cooked great northern beans or 1 can
1 tablespoon chicken bouillon, I used Better Than Bouillon
1 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly ground black pepper
1 cup frozen corn
2 cups cabbage, diced into 1" pieces

In the bottom of a large stockpot, heat the oil. Add the garlic and onions and saute until tender. Add the chicken and cook until no longer pink. Add all remaining ingredients except for the corn and the cabbage. Reduce heat and simmer for 30 minutes.

Add the cabbage and corn and adjust seasonings to taste. Bring back to a boil, then reduce heat and simmer until the cabbage is tender crisp, about 15 minutes. Enjoy!

* This can also be made with leftover chicken. Simply dice the already cooked chicken and add at the very end with the corn and cabbage.

Click here for printable recipe

Filipino Lumpia

A very long time ago, I tried lumpia for the first time. I fell in love with them at first bite. Then I lost touch with the friend who introduced them to me, courtesy of her mama's cooking. I remembered them last year and realized that I might be able to make them at home. Then I ran into a problem. Where would I find the recipe? I looked online and didn't find anything that sounded quite right. The lumpia that I remembered was not your average eggroll. There wasn't cabbage or an abundance of vegetables in them. I simply remembered that there were a lot of different flavors packed into a very thin wrapper.

I mentioned my lumpia craving to a friend, (thanks, Sandra!) who told me to look for one of her friends on Facebook. I did that and proceeded to message back and forth with her friend for a bit to make sure I had it right. The lumpia turned out fabulously and my middle son immediately requested them for his birthday meal next year. In my house, this is the very highest of food compliments. Everyone in the family devoured these and my youngest actually cried when they were gone. There wasn't a single one left or we probably would have eaten more. 

Filipino Lumpia
recipe by Irene and her mother (Thank you so much!)

1 lb ground pork, cooked and crumbled
1 can water chestnuts, chopped
1 can sliced mushrooms, chopped
1 can large shrimp, chopped
1/2 cup green onions, chopped
1/3 cup sweet yellow onion, chopped
2 cloves fresh garlic, pressed
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1 tsp soy sauce
2 eggs beaten
Lumpia wrappers (if you are lucky enough to live near an oriental market) or spring roll wrappers
2 cups oil for frying, I used refined coconut oil. It is flavorless and unscented.

Combine all ingredients in bowl, and mix with your hands. (this way it is with love, I'm told!) After its all mixed, cover it and let it sit in the fridge for about an hour before wrapping. (Side note: I was in the middle of making these for dinner, when I had to leave the house unexpectedly. My mixture actually sat in the fridge for 24 hours, until dinner the following night. I have no idea if that made a difference, but I wanted to note it here.)

Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.  The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size. I played with the wrappers as I was making these and tried several different sizes. The ones I thought tasted the most like I remembered, were the long rectangular strips left open on the end. The ends were a bit crunchy and we all liked that. My favorites were the smaller, almost bite size ones though.

Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.

In a small sauce pan, heat the oil over medium high. I had 1-2 inches of oil in the bottom of the pan. (I was not actually deep-frying the rolls.) Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice and Enjoy!

I misunderstood the original directions and I cooked and crumbled the ground pork prior to mixing it with the other ingredients. It was supposed to be mixed together in the style of a meatloaf with all the other ingredients and then fried and cooked that way. I loved the way mine turned out, so I am sharing this method. I'll be making these again (using the other method) in a few weeks and I'll be sure to share the result then as well. If you decide to make them that way, be certain the meat is fully cooked in the oil. Irene recommends just a teaspoon or so of the mix in each lumpia and the cooking them 5-6 minutes or until golden brown.

I am lucky enough to live within a couple miles or an Oriental market. It is HUGE! I had never been there before and it was an awesome experience to just wander the aisles. It was an entire superstore of the most exotic Oriental foods. I can hardly wait to try another new recipe! I was able to find authentic Filipino lumpia wrappers. (they had an entire freezer section of nothing but different wrapping papers) Honestly, the special wrappers did make a big difference. The ones that I wrapped using basic spring roll wrappers were delicious, but the ones in the paper thin lumpia wrappers were phenomenal.

I bought a couple different sweet and sour hot sauces for dipping. My husband loved the heat of Lingham's Sweet & Spicy Hot Sauce and my younger boys and I preferred the sweetness of Mae Ploy Sweet Chili Sauce. My oldest son mixed the two and declared that perfect. Irene also mentioned that she likes Frank's Sweet Chili Sauce, however I didn't see that at my store.

Click here for printable recipe

Taco Soup - Made by My Boys

I wonder if there is anyone left who has not yet made Taco Soup? My oldest son adores this soup. He's been wanting to make a meal for the blog, so I told him he could make his favorite soup to share with you all this week. The recipe is quite simple and it comes together in just minutes. I've made it without the beef in the past and it is just as delicious that way.


The secret to the unique flavor of taco soup is a packet of ranch dip mix. It provides an almost tanginess that balances the spice and it adds a great flavor to what might otherwise be a simple chili recipe. I no longer buy packaged ranch mix, so I haven't made this soup in quite a while. After numerous requests to make his soup, I decided to attempt a version using the spices from my Homemade Ranch Dip. It turned out great. It wasn't quite as tangy as the original, but both of my boys still declared it a success.

Taco Soup

1 lb ground beef
1 large onion, chopped small
1.5 cups cooked black beans or 1 can
1.5 cups cooked pinto beans or 1 can
1.5 cups cooked great northern beans or 1 can
16 oz frozen corn
15 oz can tomato sauce
15 oz can diced or stewed tomatoes
1.5 cups water
1/4 - 1/2 cup of diced green chiles or 1 small can
3 tablespoons taco seasoning, I used this Homemade Taco Seasoning

3 tablespoons ranch dip mix, I used the dry spices from this Ranch Dip

In a large soup pot, brown the beef with the onion. Drain any grease, if necessary. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Enjoy!

Click here for printable recipe

Carolina Style Barbecue Chicken

Slightly sweet, tangy with a hint of spice, this was a great barbecue chicken marinade. Living in the desert has some advantages this time of year. When I came home the other night, our neighbor's barbecue smelled fantastic. I knew that I wanted to grill the following night and I was inspired to try making something different.

I checked out Jenn and Chris' blogs for inspiration. I hadn't tried making my own barbecue sauce before, so I went straight to my favorite experts. I now have several recipes saved to try this year. Consider yourself warned if you go to check out their sites. You will be craving everything there.

Carolina Style Barbecue Chicken
recipe adapted from Jenn's Food Journey

1/3 cup dijon mustard
4 1/2 tablespoons apple cider vinegar
1/3 cup brown sugar
1 tablespoon Sriracha sauce
3/4 teaspoon Worcestershire sauce
kosher salt
freshly ground black pepper
3 chicken legs, thighs and drumsticks

Season the chicken with salt and pepper and place in a gallon size ziploc bag or airtight container. In a small bowl, whisk together all remaining ingredients. Reserve about 1/2 cup of the marinade and pour the rest over the chicken. Let marinate in the refrigerator for at least a couple hours.

Preheat grill and oil the grates. Remove the chicken and place over the fire. Grill 10-15 minutes per side, or until cooked through. Cooking time will depend on the size of your chicken pieces. Serve with reserved sauce. Enjoy!

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Beef Stew with Sweet Root Vegetables

Tender pieces of beef, simmered in a red wine sauce and then cooked along with a multitude of fresh root vegetables. I had a lot of fun at the Farmer's Market last weekend. I picked up a bunch of beautiful vegetables; multicolored carrots, salad turnips, sweet potatoes and more. This stew was the perfect way to use them and show off the sweet flavors.

The vegetables flavored the stew in an unexpectedly sweet way. If you aren't a big fan of sweet potatoes, simply trade them out for your favorites. I've never tasted a beef stew like this one. If you enjoy sweet potatoes, you will seriously love this stew. There was almost nothing left and even the youngest member of the family had two servings.

Beef Stew with Sweet Root Vegetables

recipe adapted from Delightful Repast 

3 tablespoons extra virgin olive oil
2 pounds lean beef chuck roast, cut into 1" pieces
kosher salt
freshly ground black pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped (about 1 cup)
2 tablespoons unsalted butter
3 tablespoons arrowroot or flour
1 1/2 cups beef broth
3 tablespoons tomato paste
1 cup red wine or water, I used a cabernet

1 cup  water
2 1/2 tablespoons ketchup, (I know this sounds bizarre, but it works here)
3/4 teaspoon marjoram
1/4 teaspoon crushed red pepper flakes
4 large carrots, peeled and cut into 1" slices, I used 2 purple and 2 white carrots
3 stalks celery, sliced diagonally into 1" pieces
2 sweet white turnips, peeled and diced into 1" pieces

2 pounds sweet potatoes, peeled and cut into 1" cubes

In a large pot, heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in two batches. Add half of the beef cubes to the hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 1/2 teaspoons Worcestershire sauce. Transfer the browned beef to a large bowl. Repeat.

Adding another teaspoon of olive oil if needed, sauté the chopped onion until slightly browned and then remove from pot and add to the beef in bowl.

In the same pot, over medium heat, heat butter and whisk in arrowroot, then slowly whisk in broth. Simmer, whisking frequently, until smooth and thickened. Stir in tomato paste. Add the wine, water, ketchup, marjoram, red pepper flakes and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add browned beef and onions to Dutch oven. Bring to a boil, reduce heat and simmer 45 minutes.

Add carrots and celery. Bring to boil; reduce heat, cover and simmer 20 minutes.

Add potatoes, turnips and 1/2 teaspoon salt. Bring to boil; reduce heat, cover and simmer just until the potatoes and turnips are tender, about 30 minutes. In the last 10 minutes, thicken with a mixture of 1 tablespoon arrowroot and 1/4 cup water; taste and adjust seasoning. Enjoy!

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Strawberry Spinach Smoothie - Deliciously Ugly

This has been one of our favorite quick and easy smoothies for years. I hadn't posted it yet, simply because it is so incredibly ugly. Who knew that spinach + strawberries = BROWN? Luckily, my boys think that a brownish green drink is awesome. The orange juice and strawberries is all you can taste. Give it a try, this is one truly delicious drink.

Strawberry Spinach Smoothie

1 1/2 cups orange juice
2 handfuls baby spinach leaves, approximately 2-3 cups
2 cups frozen strawberries
1 large banana

Layer the ingredients into the blender as listed. Puree until smooth. Enjoy!

Makes (3) 12 ounce smoothies

Click here for printable recipe

Vegetable Chicken Noodle Soup

While we were out of town over the holidays, I wound up with a cold and all I could think about was making chicken noodle soup. I had a great batch of chicken stock already simmering in the crockpot and it was a simple matter of pulling the rest of the soup together for an easy lunch. My noodle-loving son was thrilled to finally have one of his favorites again.

Vegetable Chicken Noodle Soup

8 cups chicken stock
3 frozen chicken thighs, about 1 pound
2 cups chopped celery
2 cups chopped carrots
1/2 medium onion, chopped small
3 large garlic cloves
1 tablespoon butter
kosher salt, to taste
fresh cracked pepper, to taste
4 - 6 ounces egg noodles
1 tablespoon chopped Italian parsley

Pour the chicken stock into a large pot over medium heat. If this is homemade stock, add salt to taste. I added almost a tablespoon of salt. Simmer the frozen chicken in the stock until it is cooked through. Remove from the stock and place on cutting board to cool slightly. Set aside the pot with the stock.

In a skillet, over medium heat, melt the butter and saute the onion and garlic until translucent. Add the chopped carrots and celery and season with salt and pepper. Cook until just barely softened. Add the vegetable mixture to the broth and bring to a simmer.

Slice the chicken (or shred, if you prefer) into bite size pieces. Add the chicken back into the soup pot and season the soup as needed. Add egg noodles and simmer just until tender. At the very end of the cooking time, add the chopped parsley. Enjoy!

Click here for printable recipe

Roasted Sweet Potato and Spinach Breakfast Hash

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this breakfast combination. I've made this a few different times over the past month or so and it is always delicious. My boys happily clean their plates when this is on the table.

The big boys are proud of having figured out how to stack a little taste of everything onto their forks with each big bite. They proudly informed us that doing so made the spinach taste so much better. My little guy really doesn't care how it gets eaten, as long as he has plenty of sweet potatoes in front of him. 

Roasted Sweet Potato and Spinach Breakfast Hash

2 large sweet potatoes, cut into bite size pieces, I like to cut them pretty small between 1/2"-1"
1 lb breakfast sausage of your choice
Several handfuls baby spinach leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
Eggs, 1-2 per person
Olive oil

Preheat the oven to 400 degrees. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly. Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

When the potatoes are almost done, cook and crumble the sausage. Drain the sausage and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.

In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs. Enjoy!

P.S. Do I have a great husband or what? This tiny 1-2 person cast iron skillet was on my Christmas list and I love it! Completely impractical for the family meals, but I still love how cute it is and I use it just for myself.

Click here for printable recipe

Italian Eggrolls with Marinara Dipping Sauce

This recipe was a spur of the moment dinner that turned out deliciously. I've been wanting to make Filipino Lumpia for months now and I still haven't found the right recipe. I bought the spring roll wrappers, but couldn't find just the right ingredient combination. I looked at the back of the spring roll package and realized that the wrappers are considered a pasta. Did you know that? I didn't. One thought led to another and I decided to throw together an Italian combination.

The kids, my husband and I all devoured these eggrolls. My youngest son ate three of them! With some marinara sauce on the side for dipping, I am thrilled with how well these turned out.

Italian Eggrolls

1 lb sweet Italian sausage
2 large carrots, shredded
1 very small head of cabbage, shredded
Garlic powder, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 package spring roll wrappers
small bowl of water
1 beaten egg in a second small bowl
1-2 cups oil for pan frying, I use refined coconut oil (there is no flavor or aroma)
Marinara sauce, recipe below

In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat. Season to taste with garlic, salt and pepper. When the vegetables are crisp tender, remove from the heat.

Remove spring roll wrapper from the package. Take each wrapper individually and place on a plate. Spoon the cabbage mixture into the center of each wrapper. Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then the egg to seal the edges of the roll.When finished wrapping the rolls, set aside.

Heat the coconut oil to 350 degrees in a small heavy saucepan. Medium heat brought the oil to the right temperature for me. Using kitchen tongs to help turn the rolls, pan fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned. Remove to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce. Enjoy!

5 Minute Italian Marinara Sauce

1/4 cup extra virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon kosher salt
28 oz crushed tomatoes

In a small saucepan, over medium heat, warm the oil, garlic and spices just until fragrant. This should take about a minute. Add the tomatoes and stir to combine. Simmer until the oil and spices are well combined with the tomatoes, this should take less than 5 minutes.

Click here for printable Italian Eggroll recipe
Click here for printable 5 Minute Italian Marinara recipe

Beer and Garlic Marinade for Chicken

This marinade has become a staple in our house over the past year. I first tried a beer marinade when I made the Smokey Chicken and Bacon Burgers last year. The burgers were a huge hit and we've made them a few different times now. We like to grill a lot of extra chicken each time we are grilling and then keep it in the fridge for easy lunches.

* Side note for NON-BEER drinkers: I do NOT like beer. I do not drink it myself and I do not like the taste or smell of it at all. I do however, LOVE this marinade. If you do not typically have beer in your house (and don't want to buy a six-pack just to try a new recipe), I have a tip for you. Trader Joe's sells individual bottles of beer for less than $1. You can thank my awesome little sister for that tip. I thank her often! If you don't have a Trader Joe's in your area, you could always try bumming a bottle from a beer drinking friend.

Beer and Garlic Marinade for Chicken Thighs

(1) 11 oz bottle dark Mexican beer
3 tablespoons sesame seed oil
5 large cloves of garlic, minced, approximately 1 1/2 tablespoons
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspooon cayenne pepper
4-5 lbs chicken, I used 10 boneless skinless chicken thighs

Place the chicken in a gallon size Ziploc bag or an airtight container. Whisk together the marinade ingredients and pour over the chicken. Turning the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for 24 hours most of the time, because the longer times make a huge different in the flavor.

When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking. I was marinating boneless skinless chicken thighs this time, so we cooked the meat on medium heat, 6 minutes on each side. Then increased the heat to closer to high and cooked it another 4 minutes. It was absolutely perfect; tender, juicy and loaded with great flavors. Enjoy!

Click here for printable recipe

Champagne and Chocolate Zabaglione

It is the first Sunday of the month and that means it is time for the Vintage Recipe Swap. Once a month, Christianna from Burwell General Store, shares a recipe from a vintage cookbook and then lets us loose to interpret the recipe in our own way. The challenge is to change at least three things (ingredients or methods) in the original recipe and make it our own.

The original recipe sounded basic, but with the potential for deliciousness. I've never tried zabaglione and I was very tempted to make the original recipe first, just to see what it was supposed to be. However, true to the swap, I changed it up and added some of the champagne that was left from New Years. Naturally I couldn't resist adding chocolate as well.

The champagne provides an unexpected and strong flavor in this dessert. I expected a subtle undertone from it, but this was clearly a champagne dessert. I loved it. With dark chocolate and champagne together, I wasn't sure the kids would like it as much as I did, but they ate every bite.

Champagne and Chocolate Zabaglione
recipe adapted from The Second Ford Treasury of Favorite Recipes from Famous Eating Places.

3 ounces dark bittersweet chocolate
1/4 cup heavy cream
3 egg yolks
2 tablespoons sugar
3 oz champagne

In a small bowl over a pan of simmering water (if you don't have a bowl that fits without touching the bottom of the pan, you can set a folded washcloth in the bottom of the simmering pan and set the glass dish on top of it) melt the chocolate and the cream, whisking together until combined. Set aside.

In a medium size glass bowl over the pan of simmering water, whisk together the eggs, the sugar and the champagne. Using a handheld mixer, whip the mixture until the egg mixture has quadrupled in size. This should take about 4 minutes. Remove from the heat.

Stir the chocolate mixture into the egg mixture. (I aimed for folding gently, but mine was not combining well, so I used a whisk to thoroughly combine the two mixtures.) Pour into (4) 3-4 oz dishes and chill before serving. Enjoy!

Click here for printable recipe

Please stop by the Burwell General Store to see the rest of this month's entries into the Vintage Recipe Swap! You'll enjoy seeing all the different interpretations of Italian Zabaglione in this month's swap.

Ranch Style Chicken and Bean Soup

Both of my kids requested soup for lunch, one asking for chili and the other for chicken soup.So, I decided to throw something warm together for them, instead of the sandwiches I had planned to make.

My oldest son went on and on about how much he liked this soup. He ate two bowls full of it and asked for the leftovers the next day. I suspect he is just like his mama though and simply loves just about anything with ranch-style beans in it.

Ranch Style Chicken and Bean Soup

2 cups cooked turkey or chicken, chopped into bite size pieces (I had leftover turkey in the freezer and just tossed it in the pot frozen)
2 cups chicken stock
1 can diced tomatoes with green chiles
1 1/2 cups frozen corn or 1 can, drained
1 can ranch-style beans
1/2 teaspoon kosher salt
1/2 teaspoon cumin, adjust to taste (I used cumin, because my younger son requested "no spiciness." When I make this again, I'll likely use some Taco Seasoning as well, for a more complex flavor)

Combine all ingredients in a medium size pot. Bring to a boil and then reduce heat to simmer for 20 minutes. Enjoy!

Click here for printable recipe

Spicy Chicken and Bacon Stir Fry - Made by My Man

Tender chicken, salty bacon and crisp tender peppers are tossed in a fantastic sweet and spicy sauce. I've had this recipe saved to try for over a month now and I am thrilled that we made it at last. I have been fighting a cold for almost two weeks now and my sweet husband has been taking care of much of the cooking. When he offered to make lunch last weekend, I immediately handed him this recipe.

"Best Chinese food you've ever made" was the comment both of my kids made as they devoured this meal. This was a very simple stir fry with outstanding results. It has already been put on our menu for again next month.

Spicy Chicken Thighs and Bacon Stir Fry
recipe adapted from Everyday Food

1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces
1 large egg white
1 tablespoon arrowroot or cornstarch
1/2 lb bacon, cut into 1 1/2" pieces
1" fresh ginger, cut into tiny matchsticks
2 bell peppers, any color, stemmed and cut into 1" pieces
1 bunch of green onions, trimmed and cut into 1 1/2" pieces
1 tablespoon chili paste, I used Sambal Oelek
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.

Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.

Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!

Click here for printable recipe

Soft and Chewy Oatmeal Raisin Cookies

While I was sick with a cold over the holidays, I was craving oatmeal cookies. My husband made these for me and I was beyond impressed. I might have actually hidden a few away in the freezer, just for myself over the next week.

Soft and Chewy Oatmeal Raisin Cookies

3/4 cup butter, softened
1/2 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
1 1/3 cups raisins

Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.


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Sweet Potato and Pork Green Chile Stew

Over the years, I've made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, chicken. This version is made with tender chunks of pork and it is my favorite. Packed with green chile and filled with chunks of potatoes, this is a simple winter meal that our entire family enjoys. There is more flavor from all of the chiles than there is heat. My youngest son (21 months) loves this and ate a full size serving.

I decided to try making it with sweet potatoes this past week and my husband and brother loved it. To be perfectly honest, I preferred the traditional version made with yellow or russet potatoes. This was still a delicious soup and I did like it with the sweet potatoes. I am sharing both versions with you today. If you really love sweet potatoes, you will love this soup. If you prefer the more traditional version, simply use standard potatoes instead. Either way you make it, this soup is fantastic. 

Sweet Potato and Pork Green Chile Stew

1 lb lean pork stew meat – chopped into ½” pieces

¼ cup arrowroot powder or flour

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 tablespoon olive oil

½ yellow onion, chopped into 1/2 “ pieces

3 large cloves garlic, minced

7 oz can green chiles, chopped small

28 oz can salsa verde or green chile sauce

3 cups chicken stock

½ teaspoon kosher salt, adjust to taste

2 WHITE sweet potatoes (not jewel yams) OR 4 medium golden potatoes, peeled and diced small (approx. 4 cups of diced potatoes)

Combine the pork, arrowroot, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the garlic and onion and sauté until translucent, approximately 2-3 minutes.

Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.

Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. 

Click here for printable recipe