Wednesday, August 20, 2014

Coconut Shrimp with Sriracha Honey Glaze

I have to admit I love me some coconut shrimp. Usually they serve them with a sweet and spicy chutney at the restaurant, but you’ll want to give this glaze a try. It doesn’t take long to whip up and you can use it on chicken tenders or salads or anything you can think of.

Coconut Shrimp with Sriracha Honey Glaze
2/3 cup honey
2 Tablespoons Sriracha (or other chili sauce)
sea salt to taste
Place all ingredients into a small bowl and mix.
Drizzle over coconut shrimp.


Monday, August 18, 2014

Mushroom Beef Stroganoff

Mushroom Beef Stroganoff

I think I’m pretty set knowing that beef stroganoff will never be one of my signature dishes nor will it be one of my go to meals. This is the best recipe I’ve tried so far, but I’ve just come to realize it’s just not in the cards for me and I’m not a super fan of stroganoff in general. I like that the sauce had some good flavor it and you can’t go wrong adding alcohol haha. Overall if I have to make it I would use this recipe again, however I’m open to other uses for stroganoff meat if you have any…

Beef Stroganoff

(Adapted from One Perfect Bite)


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1 (14.5-oz.) can reduced sodium beef broth

4 tablespoons unsalted butter, divided use

2 tablespoons flour

1 teaspoon dry mustard

1/4 cup sour cream


Beef and Mushrooms

1-1/2 pounds thinly sliced flatiron or sirloin steak

1 small yellow onion, thinly sliced

8 ounces sliced cremini mushrooms

Optioanl: 2 tablespoons brandy or dry sherry wine

Kosher salt and freshly ground black pepper, to taste

2 tablespoons finely chopped parsley

8 ounces cooked and buttered egg noodles


To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half.


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In a separate pan, heat 2 tablespoons butter in a 2-quart saucepan over medium heat.


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Add flour and dry mustard, and cook, stirring, for 2 minutes.


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Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes.


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Stir in sour cream, remove from heat, and set aside.


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To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate.


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Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and sauté for 5 minutes longer.


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Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.


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Meanwhile, cook egg noodles per package instructions. Drain. Toss with butter. Spoon stroganoff onto a serving platter, and surround with egg noodles. Garnish with parsley. Yield: 4 servings.

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Friday, August 15, 2014

Bubble Up Breakfast Bake

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This has to be one of my new favorite breakfast casseroles. It has a lot of flavor from the green chilies and it’s super easy to add some extra spice to the egg mixture if you want too. Can’t wait to make this again!!

Bubble Up Breakfast Bake

(Adapted from Inspired Dreamer)


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1 pound of reduced fat breakfast sausage

1 tube of refrigerated biscuits

2 cups shredded cheddar cheese

1 small can of diced green chills

6 eggs

Salt and pepper to season

1/4 cup milk


Start by preheating the oven to 350 degrees.


Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.


While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray.


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Add the sausage to the pan, on top of the uncooked biscuits.


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Sprinkle cheese on top of that, along with the green chilies.


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In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.


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Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.

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Wednesday, August 13, 2014

Spicy Thai Basil Chicken

Spicy Thai Basil Chicken

You know those days where you’re doing too much and you know it, but you’re supermom and can get it all done? I had one of those days. It also causes you to not properly read a recipe and follow directions. I couldn’t figure out why this was taking so long to cook until I re-read the directions which say to cup the chicken in pieces. Oops well I cooked them whole then cut them up so maybe mine will be cooked with extra love, but it all turned out good and not as big of a mistake as other recipes I have screwed up.

I’m don’t have much of a green thumb and my husband usually shakes his head when I buy a new plant because I have a habit of killing them all. I decided to try some herbs from seeds so maybe he wouldn’t notice there’s a new plant and had my fingers crossed it would grow. Well I’m happy to say my basil grew!! Mainly on the side of the pot, but whatever it’s alive and well. As proud of this plant as I am I did have to pluck almost all of the leaves for this dish, but since then it’s growing back and I’m excited to have a new herb to nurture.

Spicy Thai Basil Chicken

Spicy Thai Basil Chicken

(Adapted from Cooking Light)


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2 teaspoons canola oil

1/2 cup minced shallots

3 garlic cloves, thinly sliced

6 (4-ounce) skinless, boneless chicken breasts, cut into 1-inch pieces

1 tablespoon fish sauce

2 teaspoons sugar

2 teaspoons lower-sodium soy sauce

1 1/4 teaspoons chile paste with garlic

1 teaspoon water

1/2 teaspoon cornstarch

1/8 teaspoon salt

1/3 cup sliced basil leaves

Cooked brown rice

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.


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Add shallots and garlic to pan; cook for 30 seconds or until fragrant.


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Add chicken to pan; cook 13 minutes or until chicken is done.


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Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk.


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Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat.


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Stir in basil.


Monday, August 11, 2014

Ramen Noodle Upgrade

I recently posted the Teriyaki Salmon with Sriracha Cream Sauce (Click HERE for details) and this is the side dish I served with it. You wanna make sure you don’t go overboard with the peanut butter because it can overwhelm the dish. The sweetness and creaminess of the peanutbutter work really well with the spice from the sriracha.

Ramen Noodle Upgrade
(Adapted from Mad Hungry)

1 package Ramen noodles 1 pack noodle flavoring
1 tablespoon soy sauce
2 tablespoons chunky peanut butter
2 teaspoons Sriracha chili sauce
1/2 scallion, thinly sliced (optional)

Boil noodles with flavor pack and drain off most liquid.

Toss with soy sauce, peanut butter, and Sriracha.


Garnish with scallion. Eat immediately.