Tuesday, December 15, 2015

Ramen



Ramen rules the roost in our house.  I bet we make it twice a week. It is a dish everyone in our family will like and slurp up.  I rarely hear grunts, moans or words of displeasure of what we are having for lunch or dinner on these nights.

Our recipe for this dish is simple.  We use Japanese ramen noodles that I buy from Mai's (our local asian store in town) and use a vegetable broth seasoned with Tamari Sauce (gluten free soy sauce).  I have also thrown in a spoonful of miso soup base for added flavor. We include carrots, green onion, red onion and mushrooms.  We have also added: zucchini, hard boiled eggs, meat (if our guest eat meat), and celery.

Honestly, you can add anything you want to your ramen bowl.  The broth is a blank canvas and you can fill it up with what your family enjoys.  Make it your own. This is just what we do because its quick and makes the kids happy.  The kids don't want fancy or sophisticated.  It took me a while to figure this out but I am finally catching on to this whole parenting thing....kind of.

In fact, we eat ramen so much in our house during these cold and rainy days that I invested in a set of Ramen bowls.  I love them.  I tried to buy them all a bit different. I love how they all work together with their own vibrant patterns showing off their own ramen noodles.  I paid about $14.00 a piece for them.  I have no idea if this is a good deal or not...but, they have been used a ton in the last month we have owned them.

A few weeks ago Cory brought home a selection of ramen noodles.  I am not talking about the prepackaged/all in one ramen noodles that sell for 5/1.00.  These are ramen noodles sold like Italian pasta noodles.  We tried fresh, frozen and dried.  They were from 5 different countries.  To be honest, the differences were minor but we kept going back to the Japanese brand as our favorite.  The taste and texture fit with what our expectation of a ramen noodle should be like.

The kids could care less...they just want ramen noodles.

The Japanese ramen noodles were the most expensive so beware of price.  They all have different price points and different ingredients.  Some were made with 2 ingredients and others had 5-6.  If this is important to you then read the labels.

Ramen
This is enough for 4 bowls.  The amounts will vary based on how many bowls you are preparing.  We usually plan on one cup of broth per bowl.  People are here for the noodles..LOL

4 cups of broth-vegetable, beef, or chicken
1-2 tablespoons of Tamari or Soy Sauce
1/4 cup of sliced red onion
1/2 cup sliced celery
1/4 cup green onion
1/4 cup sliced carrots
1/5 cup sliced mushrooms

optional additions are: meat, hard boiled egg, zucchini, or what ever you want

1.  Cut vegetables into small slices, dices or pieces.  Add to broth.

2.  Heat broth to very hot.  We never boil the broth.  Keep broth very hot until vegetables are tender.

3. In a separate pot bring desired amount of water to a boil (see noodle instructions).  Add noodles and cook.  Drain and add to individual bowls.  Our noodles take about 6 minutes to cook.

4.  Add broth and veggies to noodles.  Add any other toppings to your ramen bowl. Serve.

This is a version where we used larger rice noodles and added fresh cilantro.  Keepin' it different!





Friday, December 11, 2015

Chinese Tofu Salad with Cashews



Cory and I used to make Chinese Chicken Salad all the time.  You may remember, it was the salad with Top Ramen added and sometimes served with chicken.  Since we are staying away from a lot of process food the Top Ramen is out.  We also have cut back on our meat.  Cabbage salad sounded boring.  I took the initiative to mix and match my ingredients to come up with a new version for our family and renamed it Chinese Tofu Salad.

It's not exactly like the salad we used to make but it had familiar notes to it.  I think he liked it because he went back for seconds and then thirds.

I used the Fried Tofu from Tuesdays recipe to top our salad.  I like warm protein on my salads.  The process of making fried tofu is in Tuesdays blog post. It is simple and creates a nice warm element to this salad.  

I also toasted sesame seeds and cashews.  The fried tofu, toasted sesame seeds and cashews create a party in your mouth.  The different flavor profiles with the simple dressing explode with flavor and freshness. 


Chinese Tofu Salad with Cashews and Sesame Seeds

1/2 head of cabbage, cut any way you like
2 carrots, peeled and grated
1/2 cup toasted cashews
1 teaspoon toasted sesame seeds
2 stalks of celery, sliced thin
green onion for garnish on top
Fried Tofu-optional (see post for instructions on how to make)

Dressing:

3 tablespoons rice wine
1 tablespoon tamari or soy sauce
3-5 drops of sesame oil
1 teaspoon minced garlic
1-2 teaspoons sugar or coconut sugar

1.  Mix salad ingredients together.

2.  Combine dressing ingredients together.  Taste to make sure it is balanced correctly. Adjust with more rice wine, soy sauce or sugar.

3.  Pour dressing over salad and toss.  Add tofu to individual plates of salad. Garnish with green onion pieces.

Tuesday, December 8, 2015

Tofu and Red Onion Salad


I really wanted to name this salad Finnley's Favorite Salad in the Entire World but I think it might be a bit too long.  The girl loves red onions in rice vinegar.

We first had this salad a few weeks ago at our local Japanese restaurant.  I wasn't really sure what I was ordering but I knew that I liked tofu and red onions.  What could there be to not like? NOTHING!  It was delicious and Cory barely got any of it.

When we got home I knew that this needed to be added to our monthly menu line up.  To be honest the tofu freaked me out.  I had no idea what I was doing when it came to frying tofu and set out on a mission to dig a little deeper.  I own several cookbooks that helped me to figure it out.  


The method that I am using in this recipe is by far my favorite because its a simple process of heating up some oil, tossing the cubes of tofu in a starch and frying until golden brown.  I experimented with deep frying the pieces and it was messy and my tofu was a bit oily.  I think I am not set up to deep fry in my home kitchen and I will let the restaurants tend to that process.  I might need to invest in a Fry Daddy, but again, the pan fried method worked for us.  

The tofu was crispy on the outside and tender on the inside--perfect!


I fry up a whole block of extra firm tofu because it reheats well for other dishes. I also used it in the recipe coming out on Friday for my Asian Tofu Salad with cashews and toasted sesame seeds.

A few weeks ago we had company and I threw this together in a very short amount of time.  My brother-n-law and sister-n-law thought the salad was a success.

During the photo shoot, Finnley, could not hold back.  She sat right down and started helping herself to her salad.  She was too cute to say no and so I continued shooting and she continued to eat. I love the picture above with her cute feet straddling her salad.  She is growing up too fast and these little moments remind me of that.

Below I will show you step by step how I prepare the tofu to fry.  The salad starts with four simple ingredients: red onion, rice vinegar, salt and pepper.


Tofu and Red Onion Salad

1/2 red onion, sliced very thin
1-3 tablespoon rice vinegar, depends on amount of onion used
salt and pepper
1 block of extra firm tofu
oil for frying
starch for coating

1.  30 minutes before you make your salad prepare the tofu.  See the images below to help you with this step.  Also cut the red onion and add the salt, pepper and rice vinegar.

2.  After 30 minutes, cut tofu into slices and then small pieces.  Toss in starch of your choice (corn, arrowroot, potato).

3.  Heat enough oil to cover the bottom of  a skillet.  Add tofu pieces one at a time.  They might clump together if you toss them all in at once.

4.  Fry on each side until golden brown and remove to a cookie rack until ready to add to the red onion.

5.  Top red onion salad with warm tofu and serve.

TOFU Instructions
This is how I remove the excess water from my tofu.  I wrap it in a dish towel and add something heavy to the top of it.  The dish towel will absorb the extra water and create a more dense block of tofu for frying.


I slice the tofu into 1/2 widths.

I then take each slice and make it 6 pieces.

Heat my oil, and add each piece one at a time.  

Let get golden brown on each side. Remove to cookie rack.



Friday, December 4, 2015

Swiss Chard Salad with Lemon


I first had this salad in June of this past year.  We were leaving Maryland and our friends had invited us over for a goodbye luncheon.  Natasha served this salad with a few others.  THIS SALAD is amazing!

I have tweaked it a bit from her original recipe, but let me tell ya, I make this salad for every guest that comes to our home....AND?  They love it.  I think love may not be a strong enough word.  People are shocked to be eating Swiss Chard. Most of them have never had Swiss Chard and instantly fall in love with the texture and flavor.  It's hardier than a regular green salad.

I believe what makes this salad so beloved is its simplicity.  The combination of lemon, bread crumbs (Panko in the picture above) and olive oil riles up their taste buds.  The balanced dressing makes you notice how perfect a salad can with a few ingredients.

Everything we make doesn't have to be fancy to be good.


I find Swiss Chard year round where I live.  This particle variety is called Rainbow Swiss Chard.  The stems are different colors.  I personally don't include the stems in the salad. I use a small pairing knife and trim the stem out of each leaf.  I find the stem to be tough.

I toast the Panko crumbs in a dry cast iron skillet over medium high heat.  They turn a nice golden brown. I have also used croutons that I make up ahead of time from old bread.  I crush them in a bag and toast them like the Panko crumbs.  If you are gluten free either omit the bread crumbs all together or use a gluten free variety.

If you use cheese, then I would recommend a nice strong Parmesan to finish this salad.   I also have friends that add bacon.  We don't add bacon because we don't eat it but if you do....then go for it.  


This salad stores in the refrigerator well.  I have heated it up the next day for a few seconds in the microwave with excellent results.  The bread crumbs/Panko crumbs get a little soggy but this does not bother me.


I live across the street from a beautiful bay along the Oregon Coast.  We often see bald eagles flying and nesting in the area.  On the day that I shot the pictures for this piece I turned and looked out the window to see a bald eagle fishing right in front of me.  I had no time to get a stronger lens so I used what I had.  I captured this image below.  I tell you, the excitement and thrill that pulsed through my veins to watch this spectacular bird in its natural habit and so close to my house...was incredible.


Swiss Chard Salad with Lemon

1 bunch of Swiss Chard, with the stems removed
1 lemon, juice only
1/4 cup olive oil,  add more as needed
1 cup of Parmesan cheese, shredded finely
1 cup of toasted bread crumbs or Panko crumbs
salt to taste
1/2 teaspoon garlic powder
1 tablespoon minced red onion
Bacon--optional and use what you like

1.  Slice the swiss chard leaves into bite size pieces.  In a bowl add all of the ingredients and toss.

2.  Taste the salad and adjust to your taste buds.  We like ours tart so I add more lemon usually.


Wednesday, December 2, 2015

Salsa Verde



It's the holiday season and we are so excited in my house.  The tree is up and the decorations are out.  This is our first year in the beach house and we are settling in and starting new traditions.

I am sharing one of our favorite recipes this time of year.  In my mind I was under the assumption that Salsa Verde is a summer thing.  Well, in Oregon it's an all year round thing.

I can buy the ingredients at my local Fred Meyer and this brings a bit of freshness into our gray and winter months here at the beach.  We have seen so much rain.  One night we had 2.5 inches.  A LOT OF RAIN is in our forecast and this bright salsa is an easy way to add color to our plates and lives.


Each time I make Salsa Verde it disappears from the fridge.  My kids eat it as an after school or late night snack with chips.  My favorite is to drizzle it over my nachos with some fresh red salsa and cilantro.  I also make vegan burritos and use it as the sauce. 

I have noticed that if I use the smaller tomatillo's that it can be a bit tart.  We like this about the salsa but some people find it too strong.  I have used the tomatillos raw but I usually try to roast them or toss them in my cast iron pan for a few minutes.  This helps to round out the flavor and tartness.




You may have noticed that my recipes have become simpler.  We are still eating mostly vegetables, fruits, nuts and less meat.  It's been an easy transition and we love getting creative with the rainbow of fruits and vegetables at our local grocery store and Farmer Market.  I find I don't need long recipes to make delicious food for most of our meals.

I also notice that much of our cooking is using the "a little of this and a little of that" mentality.   If my recipes seem to not offer a lot of instruction its because they depend more on your taste buds and personal preferences than on following a recipe that is set in stone.  I want you to think about what you are cooking, taste your food, learn what you like, and learn about the ingredients you are working with.  

I hope you enjoy this bright, tart salsa this time of year.

Salsa Verde 
Makes about 2 cups

8-10 Tomatillos, raw or roasted
1/2 bunch of cilantro
1/4 cut onion
1 jalapeno--optional
salt to taste
lime juice to taste--optional
1 clove minced garlic

avocado--If you want a creamy version, this is a great way to use up a very ripe avocado.

1.  Roast the tomatillos on stove top with a little bit of oil or in a very hot oven for 10 minutes.

2.  Blend all ingredients in a high speed blender or food processor.

3.  Taste and adjust flavors: add more lime, jalapeno, cilantro, or salt as needed.

4. Store in refrigerator.

Tuesday, November 17, 2015

Oyster Mushroom Quesadilla #vegan



I have moved to a mushroom paradise.  I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown.  We are over the moon to discover this in our backyards at the Oregon coast.

Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled.  We just love mushrooms.

I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom.  It was huge.  My husband was afraid to eat it but another camper also recognized it for what it was.  We agreed to fry it up in some olive oil with salt and pepper.  Oh that was a treat!



I don't do that very often.  We don't eat any wild mushroom we find unless we get a second opinion.  It just isn't worth it and we are not experienced enough to put our family in that kind of danger.  Some mushrooms are lethal.  Always know what you are eating before you eat it.

I have used several sites for my own personal identification purposes.  When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails.  I like this site HERE.  He has a great picture and brief description that helps me to TRY and identify what we have found.

We are lucky enough to live close to a mushroom farm.  This family is at our local Farmer's Market each week with tons of brown bags.  Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us.  Their site is HERE.  Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.

We use our mushrooms in everything.  I usually buy two or three bags and this will last us a week.  Our new favorite way of eating them is in a quesadilla. 
I buy whole wheat organic tortillas from a local coop in town.  I like these because they have few ingredients and taste fresh.  

We don't include cheese in our quesadillas.  I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element.  I fold it over and serve it with our homemade Salsa Verde.  That recipe is coming soon.

For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions.  I cook them until they are tender and a bit wilted. 

I haven't included a step by step because these are pretty straight forward to make.

This is what you do:

-saute the mushrooms
-toast the tortilla
-add the mushrooms and anything else you desire
-fold in half and cut
-serve with a dipping sauce 
-eat



Tuesday, November 10, 2015

Pickled Radishes


Our family has fallen in love with pickled food.  We eat something pickled every day.  I often will have pickles, onions, asparagus, radishes or carrots pickling in our refrigerator on any given days.

I find that our friends and family that visit also enjoy these lovely side dishes.  Pickled food is great by its self, on a cracker, served with hummus or used as a topping in your favorite sandwich.

My two year old loves the red onions the best.  The red radishes are my husbands favorite.  Not only are they the right blend of sweet and tart, they are still firm enough to enjoy the bite that comes from eating a radish slice.  My favorite part?  The pink brine.  The pink comes from the red skin.  It just looks pretty.  I like pretty food.

Pickling is a great way to preserve food too.  It comes in handy for our family when I notice I have purchased too much of one thing.  Cucumbers come to my mind first.  I tend to buy one or two extra cucumbers that sit in the fridge for a bit too long.  I try really hard to not waste food.

I use a simple brine mixture for all of my pickling items.  I like the combination of rice wine, water, salt, and sugar.  To vary the flavorings I also add pickling spices, fresh herbs (my favorite is dill which is pictured in the photo above) and sometimes I will use a variety of vinegars.  I like rice wine because it is mild and has the right amount of "pucker" for our taste buds.  I can use it by itself or mixed with water and achieve great results.

Pickled Radishes

1 bunch of radishes, tops removed and sliced thin
1 cup of rice wine
1 cup of water
2 teaspoons of pickling spices
1 tablespoon of sugar
2 teaspoons of salt
***take note: the sugar and salt are just estimates.  Taste the brine and then decide if you want more salt or sugar or both.  Sometimes I will do this after it has sat for an hour too.

1.  Use a clean container.  I like glass.  Add the sliced radishes, sugar, and salt.   If you choose to add fresh herbs, do this now too.

2.  In a small pot add vinegar, pickling spices, and water.  Bring to a boil and remove from heat.  Add hot mixture to radishes.  Let cool on counter.

3.  Refrigerate when cool.  We eat our pickled products within two weeks.


Tuesday, October 27, 2015

Tomato Soup #dairyfree #vegan


If I have to pick one recipe that has quickly become our favorite for this year it is this tomato soup.  My entire family LOVES it.  I make it at least once a week.  

We have named this Isabella's Tomato Soup because she is the one that request it the most.  Last week I taught her how to make it as part of our Friday Cooking Class.  Isabella is becoming quite the culinary student.  I have enjoyed teaching her about the basics of cooking, the health benefits of cooking from scratch, and the time together in the kitchen.

This recipe is dairy free and I have made it with all types of dairy free milk: rice, almond, soy and coconut milk.  We really like the coconut milk the best.  I use the full fat and the soup is very creamy and dreamy.


We use a combination of fresh and canned tomatoes.  I think the texture and flavor from using the two benefits from having a variety of tomatoes.  

It is quick!  We whip this soup up in about 20 minutes.  I try to let it simmer for a few minutes but I usually have a handful of people asking me, "is it ready yet?" every few minutes.  The soup is great the next day too.

Tomato Soup #dairyfree #vegan
Makes 4 servings

1/4 cup red onion, diced small
1 tablespoon Italian Parsley, finely minced
2 teaspoons oil of your choice, to sauté onion
2 tablespoons flour
2 cans Organic Diced Tomatoes
2 cans Organic Coconut Milk
1 teaspoon garlic powder or garlic paste
salt and pepper to taste


 1.  Heat a small pot with oil.  Add onion and cook for 3 minutes.  Add garlic and parsley, salt and pepper.  Cook over heat for 1 minute.

2.  Add tomatoes and coconut milk.  Do not drain juice from tomatoes.

3.  Stir together.  Using a hand held blender stick, puree soup until smooth. See picture below.  It will be light pink and as it cooks, the color will change to a beautiful orange red.  If you don't have this, then add to a blender and puree and return to pot.


4.  Heat soup until thick.  I don't usually boil this soup.  Once the soup is thick, I turn the heat down and let it simmer for 15 minutes.  Taste and season according to your family's needs.

5.  We serve this with homemade croutons.  Store any leftovers in the refrigerator.














Friday, September 4, 2015

Portabella Mushroom Casserole



In my neck of the woods it is casserole season.  Living at the beach in Oregon brings a cooler climate, especially in the mornings and evenings, that makes each day seem like the perfect blend of summer and fall.

Portabella Mushrooms are a family favorite because they are meaty in texture and have a mild earthy flavor.   My kids like mushrooms and this is a fun variety to buy at the store because they come in different sizes.  I usually buy the large ones in a 4 pack.  The mushrooms can be grilled (love the flavor when grilled), diced up for casseroles or used in stir frys.  These are just a few ways I incorporate them into our menu.

This casserole was a combination of a few ingredients that I had in my refrigerator.  I have a tendency to buy the mushrooms and then forget to use them.  I could tell I was nearing the end of their "fresh" cycle.  I recently switched to turkey sausage and find that these two ingredients pair well together.

On a scale of 1 to 10 this is an easy dish to prepare.  The kids love it and the leftovers leave you wanting more.

ENJOY!


Portabella Mushroom Casserole
4 servings

4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)

1.  Preheat the oven to 350 degrees.  Oil a casserole dish.  Add the 4 portabella mushrooms and prebake them for 15 minutes.

2.  Saute red onion and zucchini in olive oil until tender.  Add turkey and cook until done.

3.  Combine the parmesan cheese and mozzarella cheese together.

4.  Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese,  marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish.  If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.

5.  Bake until bubbly--25-30 minutes for most ovens.

Recipe by Sherron Watson

Tuesday, May 12, 2015

Pesto Mint Lamb Kabobs

This past summer we decided to eat less pork and beef.  The main reason is that we found that when we cut these two things out of our diets we felt better overall.  Pork especially had an impact for most members of our family.  I can't describe it exactly other than to say we felt blah after consuming bacon, pork chops or roast. Our kids still eat ham for sandwiches but I believe taking the dinner portions out of their diets has helped them digest the bit of pork they eat for lunch.  I have had the same reaction to beef.  I just feel better without too much of it in my diet. 

 In fact all meat makes me feel and react with a bright red nose, cheeks and chin.  I get small blisters around my face too.  I think meat may be a trigger for my GERD and Rosacea.  I have taken meat out of my diet completely for the last month and I feel great.  Honestly it has been easier than I thought because I can see and feel the difference this change has made in my life.  I will still continue to taste my recipes and, on rare occasions, eat a small amount of meat...but...it better taste dang good in order for me to put it into my body.

My family won't, nor should they, give up meat just because it triggers a bad reaction in me.  For this reason I still prepare meals for them that have lamb, chicken or turkey in some of the recipes.   We really like lamb.


I make a lot of pesto in the summer and sometimes I am down to the very tail end of the jar.  I decided to use it as a marinade with these lamb kabobs.  I know that lamb and mint go really well together.  I buy little bundles of mint but never manage to use the whole bunch.  This time I did because I added the rest to the pesto.

To bring out the flavor of the mint I also served the kabobs with mint jelly.  You can make this or buy it from most grocery stores.

Kabobs just scream summer to me.  Cooking on the grill on our back porch or at the park adds so much flavor to meat.  I love grilling.  I used metal kabobs but you can use the bamboo ones too, just soak them for 30 minutes so they don't catch on fire.

Enjoy!

Pesto Mint Lamb Kabobs

2 pounds leg of lamb roast cut into cubes
1/2 cup pesto (homemade or store bought)
handful of mint leaves, washed and minced
olive oil to brush on grill

1.  Preheat grill or prepare coals.  I like mine hot so the kabobs take less time to cook.

2. Add the cubed lamb to a large bowl and add the pesto and minced mint leaves. If the marinade seems dry then add some olive oil.

3.  Thread the meat on the kabobs and grill.  Lamb does not need to be well done. In fact, we like ours to be pink on the inside.  The kabobs don't take long to grill.

If using metal skewers please be careful because they can get very hot on the grill.  Use a mitt to help rotate them or tongs.

Written by Sherron Watson


Friday, May 1, 2015

Hawaiian Meatballs



There was a time that Cory and I thought about moving to Hawaii.  We spent 6 weeks there during the summer of 2010.  I fell in love with the islands but there were a few things we were worried about and the longer we stayed the more diverse the islands became to us.   If it was just Cory and I we would have considered it but with 4 kids and the cost of living the reality of the move was not going to happen.  We still return for visits and have chosen to enjoy them as tourist instead of as home owners.



I was born on Midway Island which is not too far away....only 1500 miles...Okay so it's a bit far.  My dad was in the Navy and this is why we were stationed there. The sound of waves crashing against the shoreline sends a ripple of emotion through me.  I feel connected to the lifestyle.  My dad always reminded me of Jimmy Buffet because he had a very laid back approach to life and loved the water.  I remember being on the water at an early age wearing my life jacket and being dumped into the San Diego Bay more than I like to think about.  His catamaran was his toy and he wanted to share it with his kids.  I am not sure my Mom completely liked the idea but she went along on most escapes.

Living in Maryland and being so close to water has felt great.  I can see why the sea was a place that my Dad found his happy place.   While garage shopping last summer I found a box full of old cookbooks.  I quickly glanced through the titles and spotted a book on Hawaiian cooking.  The date on the inside cover read: 1973.  My heart pounded a bit with excitement as it often does when I find a cookbook that is not in my collection.  I thumbed through the pages and found several recipes that I knew my family would LOVE.

These Hawaiian Meatballs were located smack in the middle of the book. I soon discovered that the book was a compilation of recipes from a local newspaper. In my mind that read, "the best of the best" for that year. I took the liberty to alter the recipe a bit to accommodate my family's taste and used what I had on hand.

Oh did these taste amazing! They have been added to our rotation of recipes that I use when I have run out of ideas....it happens.  I made the meatballs from scratch but you can use frozen meatballs too.
I served the meatballs with rice and fresh fruit.  Let me know what you think!


Hawaiian Meatballs
Makes about 25--depends on size of scoop you use

Meatball:

1 package of meat with three kinds:  beef, veal and pork
1 egg
1/4 cup  diced bell pepper
1/4 cup sliced green onion
1/2 teaspoon garlic powder
1/4-1/2 cup BBQ sauce

Sauce:

1 1/2 cup BBQ sauce
1 cup of crushed pineapple with juice
1/4 cup soy sauce or tamari
1 tablespoon toasted sesame seeds
1/4 cup red onion, diced small
1/4 cup bell pepper, diced small
salt
1/4 teaspoon garlic powder, add more to taste

1.  Prepare sauce by including all ingredients into a medium sauce pan and bringing to a gentle boil.  Let simmer until thick.

2.  Make meatballs by adding all the ingredients to a medium bowl and blending well.  Shape meatballs by using a cookie scoop.  Line them in rows on a cookie sheet.

3.  Bake meatballs at 375 degrees until done, about 20 minutes.

4.  Transfer meatballs to a baking dish and pour sauce over the top.  Bake an additional 15 minutes.  Remove and serve with rice.

Written by Sherron Watson






Tuesday, January 20, 2015

Steak Pinwheels


Have you heard there is a football game right around the corner?  I hear it's kind of a big deal to football fans.  Okay, it's the game of all games if you are a football fan, especially if your team is on the game roster to play.

Our team is not this year.  The Ravens surprised us though by making it to the playoffs and then they really surprised us when they won the first game over the Wild Card weekend.

Win or lose we are still fans.  We knew that they would need a few years to rebuild after losing so many key players after winning the Super Bowl.  Our family channels all of our team spirit into the teams that are left.

Hey, we are Raven fans but at the end of the day we are football fans too.  We just love a good game.  We love cheering for a team.  Our hopes were dashed when Denver was chased out of town a few weekends ago but now we have moved onto Seattle.

We lived in Seattle for a few years and our families are deeply rooted in the Northwest area.  If it didn't rain so much we might still live there.

Here is a simple appetizer that can be made the day before any event.  It doesn't have to be a football game.  I recommend they sit in the fridge for at least 4-6 hours before being served.  They hold together much better this way.  The pinwheels can be filled with any type of meat, any type of cheese, and you can use any type of wrapper.  These are flour. Honestly they wrap the easiest with flour tortilla but if you have food restrictions then use what falls into your dietary needs.

Horseradish Cream is easy to make too.  I love this cream served on these pinwheels but I also like it on red meat, baked potatoes and sweet potato fries. Horseradish is one of my all time favorite condiments.

Steak Pinwheels

4 large tortilla wraps (flour, rice flour, Paleo, etc...will work)
8 slices of roast beef or turkey
8 slices of thin swiss cheese
4-6 spears of asparagus, steamed until tender
1 bunch of chives, cut into inch pieces (garnish)
horseradish cream
mayonnaise

1.  The night before, lay out tortillas and layer the cheese and meat.  Place an asparagus spear on one end and start to roll the tortilla until a tube is formed. Wrap the tortilla tube in plastic wrap and let sit for 4-6 hours. Overnight is best.

2.  When ready to serve, remove from fridge and cut into 1 inch thick slices. Spread out on a plate.

3.  In a small bowl combine the horseradish cream and mayonnaise.  This is a taste as you go condiment.  Add more or less of what you want.  In a plastic baggie or piping bag add the sauce.  Snip the corner of the baggie and zigzag the cream across the tops of the pinwheels.  Lay a chive piece across the top. See picture above.

NOTE:  If you wish to add the cream sauce to the inside of the tortilla wrapper you may but the cream sauce will need to be made before the pinwheels.

Monday, January 12, 2015

Curry Chicken Salad



Here we are already, the middle of January.  Our year is already off to a start with time running a race that is still 11 months away until we see the finish line. We have had a chilling month so far.  I have felt a little house bound as the temperatures in Maryland are in the teens at night and the mid to low 30's in the afternoons.  We even had a few days with the  high temperatures struggling to reach 21 degrees.  OUCH--that is way too cold for me to be outside with the little kids.

We have spent our time indoors catching up on some reading.  I decided to read a few books that my daughter read for one of her college literature classes.  So far I am on book three of five.  I have read To Kill a Mockingbird by Harper Lee and As I Lay Dying by William Faulkner.   I just started reading And the Earth Did Not Devour Him. The books haven't been what I would call light reading.  I find joy in reading books that are not necessarily in my wheel house of what I would normally choose.  These books are challenging me to think from different perspectives and giving me a glimpse into the lives of those that are less fortunate, struggling to find their place in this world, and trying to be the best person that their circumstances have allowed them in their lifetime.  I believe this is a great way to spend my time indoors.  I have also found time to knit and work on a few quilts.


I am proud of Isabella.  Over Christmas break the whole "I want to read a book" ignited within her little soul.  She has struggled to consider herself a reader because she finds certain sound combinations hard to pronounce and has been wary of reading on her own.  The first time she picked up a book and decided to read it herself almost brought a tear to my eye. I was sitting in the living room reading my book and she walked to our school bookshelf and pulled out a Toad and Frog book.  She spent the entire day reading the whole thing!  It was over 100 pages.  From that day forward she has proclaimed to all of us that she LOVES TO READ.  As a parent this is music to my ears and as her teacher my heart melted.  I knew of her struggle to want to read and how hard we worked on her vocabulary, blends and sounds and her struggle to read each day.  To see her find joy in reading has been so inspiring to me.


There is not a day that goes by that she does not say how much she loves to learn and that she loves school.  

I hear her reading everything now.  I hear the pride in her voice as she finally understands that to read and write, though challenging to learn at first, will open doors for her future and allow her to see a broader picture of the world she lives in.  We had a talk the other day about how fortunate and lucky she is to live during a time when she can learn to read and how empowering knowledge is as she moves forward with her life.  

Well, that is how we have been spending our time during this cold January in our home.  I have managed to make a few things that I think are worthy to post on the blog.  One of which is this Curry Chicken Salad.  I love chicken salad and my family loves curry. Combining the two isn't anything new in the culinary field but for our family it has been a great addition to our lunch menu.   

Thanks for reading and following along.

Have a great day!


Curry Chicken Salad
3-4 cups of cooked chicken pieces (about 3 chicken breast)
2 ribs of celery, sliced thin
1/2 cup of dried cranberries
1/4 cup red onion, diced small
1-2 Tablespoons of yellow curry
1/2 cup whole cashews
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4-1/2 cup mayonnaise
squeeze of half a lemon

NOTE:  You really need to adjust the seasonings to what you and your family enjoy.  We like this salad to be made with lots of curry and creamy with extra mayonnaise.  Adjust the measurements accordingly.

1.  Combine all of the ingredients in a medium bowl.  Stir to combine.  Taste and adjust seasonings.

2.  Serve with crackers, on a sandwich, or with lettuce boats.  My kids also like this served with rice.  I personally like the salad warmed up a bit.


 Written by Sherron Watson

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