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Category Archives: Kid Friendly

Greek Style Roasted Chicken Breast

June 26, 2017

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

Chimichurri Sauce with Grilled Meat and Vegetables

June 20, 2017
  • 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
  • 1 pound fresh shrimp, cleaned and deveined
  • 20 ounces Shiitake mushrooms, cleaned
  • 2 – 3 zucchinis, washed and cut into 2 inch rounds
  • Olive oil
  • Salt

Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.

Chimichurri Sauce

  • ½ cup fresh cilantro, chopped fine
  • ¾ cup fresh parsley, chopped fine
  • 4 garlic cloves, grated
  • ½ cup extra virgin olive oil
  • Zest of one lemon
  • Juice of one lemon
  • ½ cup red wine vinegar
  • Salt

Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.

 

Filet Mignon with Cilantro Lime Sauce

June 19, 2017
  • 4 filets
  • Salt
  • Pepper
  • Olive oil

Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.

Sauce

  • Juice of 2 limes
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 to 2 teaspoons salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 to 2 tablespoons honey
  • 1 cup fresh cilantro

Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.

Cook the steak as desired and serve the sauce on top.

Serve with oven fries and mango salsa.

MaPo Tofu with Mushrooms and Bok Choy

June 18, 2017
  • 1 pack firm tofu- 450 grams, cut into 1 inch squares and soaked in 3 cups of water and 2 teaspoons salt for 10 minutes
  • 2 tablespoons peanut oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 10 ounces Cremini mushrooms, chopped into small pieces
  • 1 tablespoon chili bean sauce
  • 1 teaspoon Sichuan peppercorn, ground
  • Salt
  • 1 tablespoon tamari
  • 5 to 6 mini bok choy, sliced in half
  • ½ cup mushroom or vegetable broth
  • 1 tablespoon water
  • 1 tablespoon corn starch
  • ½ cup fresh cilantro, chopped

Drain the tofu and pat dry making sure not to break the pieces. Mix the corn starch in water in a small bowl, mix and keep aside.

Heat a wok like pan with peanut oil. Add the onion, ginger and garlic. Stir fry over high heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Move the veggie mixture to the side of the pan and add the chili bean sauce and Sichuan peppercorn powder. Saute for 30 seconds. Mix in with the veggies and add the tamari, tofu, bok choy, broth and corn starch. Mix well and bring to a boil. Simmer for 2 to 3 minutes, add salt if needed. Garnish with cilantro.

 

Yaki Soba with Beef and Chinese Broccoli

June 13, 2017

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

 

 

 

Spring Onion Cheese Burgers

June 12, 2017

We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!

  • 1 pound grass fed ground beef
  •  3 green onions, chopped
  • ½ cup parsley, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 egg, beaten
  • 1 teaspoon salt

Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.

Penne with Tomato Sauce and Burrata

June 11, 2017

When it is super hot outside and you want to eat something yummy!! This is this the thing to make…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ¼ cup basil stems, chopped
  • 3 cups fresh or bottled tomato sauce
  • Salt
  • Sugar
  • 1 pound penne, cooked al dente with 1 cup pasta water to spare
  • 1 burrata ball, torn into small pieces
  • 1 cup basil leaves, sliced

Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.