Two positives today: the weather is amazing and finally back to typical SoCal! Finally! AND our house is officially done with construction from the flood so I can have my kitchen back! WOOOHOOO! First order of business: cooking. Cooking. Cooking. Cooking.
There is a restaurant downtown Huntington Beach called Duke's that we frequent all too often. However, they have an item that is only on their Saturday lunch menu, the Turkey Stack Sandwich, which drives me nuts, because that is the one time we hardly ever make it there. It is a sandwich with turkey, cheese, avocado, tomato, bacon, and a mango chutney aioli. Delicious! So delicious, in fact, that we crave it often, and thus, have decided to start recreating it at home!
So, this aioli was an interesting task as there are a lot of recipes for aioli (basically, it's a garlic mayo), and lots of recipes for mango chutney, but none combining the two. So, I created my own! Quite successfully, I might add, and now I want to put it on everything.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Mango Chutney Aioli
1/4 cup Major Grey's Mango Chutney
1/2 cup mayo
Juice from 1 lemon
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in bowl, mix well. Taste and adjust ingredients to taste. Cover and put in fridge 30 minutes.
Soooo yummy! I actually added a little more garlic, and a little more Chutney, but make the recipe first, then adjust to how you like it. Major Grey's is the best mango chutney, in my opinion, but you can make your own very easily as well. Major Grey's can be found in almost all grocery stores though, and is usually in the condiment aisle, by the jelly's etc.
Monday, January 17, 2011
Monday, January 10, 2011
Caribben Chicken Kebabs and the 30-day Blog Challenge
My friend Jessica started doing this "30-day Blog Challenge", where there is a list of things to enter on your blog each day. Not sure I can keep up with it, especially since this is really a food/cooking blog, and not an Abby blog, but figured I would tie in some of the things if possible.
Day 1 and day 2 are to put a picture up of yourself, describe your day, and then put a picture of something you ate today.
This is a picture of me on our wedding day, in case you couldn't tell. Ha! My mom and dad had arranged as a special treat for us to be taken from the church to the reception in all these old, cool vintage muscle cars!
As far as a day description, I will do yesterday. We woke up at 5am (on a Sunday!), and drove to Snow Summit to go snowboarding! The weather was good, and the snow was awesome. We rode hard from open until about noon, when it started to get busy, then hopped back in the car and drove home, just in time to watch the 2nd half of the football game. Our friends Javier and Danielle watched Guinness for us, and she had a very fun day playing. We came home, ordered some Chinese food, and were asleep by 8:45pm! It was great.
A picture of something I ate today? Well, I will conveniently use this opportunity to post on the blog what I am making for dinner tonight instead: Caribbean Chicken Kebabs!
This is a recipe I have been wanting to try from Coastal Living magazine. (PS, if you live by water, you want this magazine. It's awesome!)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 5 but only because of marinating
Caribbean Chicken Kebabs
1/3 cup orange juice
1/4 cup soy sauce
1 tsp fresh minced ginger
2 garlic cloves, minced
2 lbs boneless, skinless chicken breasts, cut into 1.5 in pieces
1 sweet onion, cut into 1.5 in pieces
2 bell peppers (red or orange) cut into 1.5 in pieces
1 pineapple, cubed
1 pint cherry or grape tomatoes
1/2 cup butter
1.5 Tbls fresh lime juice
1.5 tsp cayenne pepper
1.5 tsp garlic salt
Combine first 4 ingredients in bowl, mix. Pour marinade, chicken and onions into plastic ziploc and put into refrigerator for 3-6 hours to marinate. Take out, discard marinade, and skewer onions and chicken along with remaining veggies. In small sauce pan, melt butter, and stir in lime, cayenne, and garlic salt. Use this as butter-baste for skewers. Grill skewers over medium heat 8-10 minutes, or until chicken is cooked through, turning and basting with Lime-Cayenne butter multiple times.
I am going to serve this with a wild rice mixture and a side salad. All while watching the Ducks win!
Day 1 and day 2 are to put a picture up of yourself, describe your day, and then put a picture of something you ate today.
As far as a day description, I will do yesterday. We woke up at 5am (on a Sunday!), and drove to Snow Summit to go snowboarding! The weather was good, and the snow was awesome. We rode hard from open until about noon, when it started to get busy, then hopped back in the car and drove home, just in time to watch the 2nd half of the football game. Our friends Javier and Danielle watched Guinness for us, and she had a very fun day playing. We came home, ordered some Chinese food, and were asleep by 8:45pm! It was great.
A picture of something I ate today? Well, I will conveniently use this opportunity to post on the blog what I am making for dinner tonight instead: Caribbean Chicken Kebabs!
This is a recipe I have been wanting to try from Coastal Living magazine. (PS, if you live by water, you want this magazine. It's awesome!)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 5 but only because of marinating
Caribbean Chicken Kebabs
1/3 cup orange juice
1/4 cup soy sauce
1 tsp fresh minced ginger
2 garlic cloves, minced
2 lbs boneless, skinless chicken breasts, cut into 1.5 in pieces
1 sweet onion, cut into 1.5 in pieces
2 bell peppers (red or orange) cut into 1.5 in pieces
1 pineapple, cubed
1 pint cherry or grape tomatoes
1/2 cup butter
1.5 Tbls fresh lime juice
1.5 tsp cayenne pepper
1.5 tsp garlic salt
Combine first 4 ingredients in bowl, mix. Pour marinade, chicken and onions into plastic ziploc and put into refrigerator for 3-6 hours to marinate. Take out, discard marinade, and skewer onions and chicken along with remaining veggies. In small sauce pan, melt butter, and stir in lime, cayenne, and garlic salt. Use this as butter-baste for skewers. Grill skewers over medium heat 8-10 minutes, or until chicken is cooked through, turning and basting with Lime-Cayenne butter multiple times.
I am going to serve this with a wild rice mixture and a side salad. All while watching the Ducks win!
Wednesday, January 5, 2011
Grilled Shrimp and Feta Orzo Pasta Salad
Let me tell you, this construction in our house is getting to be a little ridiculous. It was supposed to be completed while we were gone. Instead, they started when we got back and NOW they are telling me won't be completed until next week some time??? How am I supposed to live like that? I can tell you I have now had to microwave my morning eggs not once, but twice. Actually, they didn't turn out too bad but not really what I had in mind for the new year. I seriously feel like this is a cooking challenge and I am failing miserably. I am no whiz with a microwave.
So, I did the obvious thing last night and invited myself and James over to our friend's house to cook for them, so that I could use their kitchen. Ha! Kill two birds with one stone. It's always strange to cook in someone else's kitchen, without your stuff, not knowing where everything is and how their range/stove reacts, etc. But I, fortunately, have cooked over at Javier's house many a time, so I didn't feel too lost.
This dish was interesting for me. It's Bobby Flay recipe I found online. I don't really care for some of the ingredients, but figured I would give it a whirl anyway. It turned out really good. However, I am going to modify the types and quantities of ingredients a little from the original, as it said it was 4 servings, but it was more like 8, and the proportions were off slightly. So this is now my version :)
Cheesy Factor (1 no cheese, 10 all cheese): 7 very very cheesy
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Grilled Shrimp with Feta Orzo Salad
1/2 lb Orzo pasta, cooked al dente
1 large cucumber, peeled, quartered lengthwise, seeded, then sliced
1/2 cup chopped fresh spinach
1 pint grape or cherry tomatoes
1/4 cup chopped fresh dill
2 Tbl rice vinegar
3 Tbl fresh lemon juice
3 Tbl dijon mustard
1/2 cup olive oil, plus a little extra for shrimp
Salt and pepper
8 oz crumbled feta cheese
20 medium shrimp, peeled, and de-veined
Cook orzo pasta as directed. In a large bowl, combine cucumber, spinach, and tomatoes. In a blender, add the dill, vinegar, lemon juice, and dijon mustard, and blend. With motor running, slowly add olive oil and continue to blend until emulsified. Season with salt and pepper. Preheat grill to high heat. When orzo is finished cooking (remember to cook al dente), drain, and add orzo to cucumber/tomato bowl, and pour the vinaigrette over all and mix well. Then gently fold in all of the feta cheese to the mixture. Skewer your shrimp, brush will olive oil, and season with salt and pepper. Then grill over high heat about 2-3 minutes each side. Serve shrimp over the orzo salad on plates.
This dish is super good, actually, and I don't even like shrimp. Or dill very much. But it's a mildly "zesty" dish, and actually, the cheese and dill and mustard actually blend very well together so none of the ingredients are over powering. I know it seems like a lot of cheese too, but don't worry, add it all. I was worried too, but it all worked together in the end.
If you don't have rice vinegar or lemon juice, substitute them both out for white wine vinegar.
But overall, this is a good dish. Something different, not difficult. Don't be scared. I won't like shrimp or dill particularly and I liked it so there. :)
So, I did the obvious thing last night and invited myself and James over to our friend's house to cook for them, so that I could use their kitchen. Ha! Kill two birds with one stone. It's always strange to cook in someone else's kitchen, without your stuff, not knowing where everything is and how their range/stove reacts, etc. But I, fortunately, have cooked over at Javier's house many a time, so I didn't feel too lost.
This dish was interesting for me. It's Bobby Flay recipe I found online. I don't really care for some of the ingredients, but figured I would give it a whirl anyway. It turned out really good. However, I am going to modify the types and quantities of ingredients a little from the original, as it said it was 4 servings, but it was more like 8, and the proportions were off slightly. So this is now my version :)
Cheesy Factor (1 no cheese, 10 all cheese): 7 very very cheesy
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Grilled Shrimp with Feta Orzo Salad
1/2 lb Orzo pasta, cooked al dente
1 large cucumber, peeled, quartered lengthwise, seeded, then sliced
1/2 cup chopped fresh spinach
1 pint grape or cherry tomatoes
1/4 cup chopped fresh dill
2 Tbl rice vinegar
3 Tbl fresh lemon juice
3 Tbl dijon mustard
1/2 cup olive oil, plus a little extra for shrimp
Salt and pepper
8 oz crumbled feta cheese
20 medium shrimp, peeled, and de-veined
Cook orzo pasta as directed. In a large bowl, combine cucumber, spinach, and tomatoes. In a blender, add the dill, vinegar, lemon juice, and dijon mustard, and blend. With motor running, slowly add olive oil and continue to blend until emulsified. Season with salt and pepper. Preheat grill to high heat. When orzo is finished cooking (remember to cook al dente), drain, and add orzo to cucumber/tomato bowl, and pour the vinaigrette over all and mix well. Then gently fold in all of the feta cheese to the mixture. Skewer your shrimp, brush will olive oil, and season with salt and pepper. Then grill over high heat about 2-3 minutes each side. Serve shrimp over the orzo salad on plates.
This dish is super good, actually, and I don't even like shrimp. Or dill very much. But it's a mildly "zesty" dish, and actually, the cheese and dill and mustard actually blend very well together so none of the ingredients are over powering. I know it seems like a lot of cheese too, but don't worry, add it all. I was worried too, but it all worked together in the end.
If you don't have rice vinegar or lemon juice, substitute them both out for white wine vinegar.
But overall, this is a good dish. Something different, not difficult. Don't be scared. I won't like shrimp or dill particularly and I liked it so there. :)
Tuesday, January 4, 2011
Anthony Bourdain and the "Construction Kitchen Challenge"
For those of you looking for a good read, check out Anthony Bourdain's "Kitchen Confidential". It's inappropriate, crude, and hilarious. Super entertaining. Strangely inspiring.
Just to vent for a quick second: so I went to Whole Paycheck (aka Whole Foods) to get groceries on Sunday and spent an obscene amount of money, getting all the food I needed for the week to make some amazing meals. Sure enough, come Monday morning, construction people show up to our house to knock down walls from our flood! Our kitchen is completely out of order now and for who knows how long. Typical.
Let me just tell you: climbing over our counter to microwave eggs (have no stove now) was interesting. Sounds like something from Top Chef. "Construction Kitchen Challenge": you are given a fridge, food, one fork, one spoon, and a microwave. Go!
Just to vent for a quick second: so I went to Whole Paycheck (aka Whole Foods) to get groceries on Sunday and spent an obscene amount of money, getting all the food I needed for the week to make some amazing meals. Sure enough, come Monday morning, construction people show up to our house to knock down walls from our flood! Our kitchen is completely out of order now and for who knows how long. Typical.
Let me just tell you: climbing over our counter to microwave eggs (have no stove now) was interesting. Sounds like something from Top Chef. "Construction Kitchen Challenge": you are given a fridge, food, one fork, one spoon, and a microwave. Go!
Monday, January 3, 2011
New Year's Resolution: Asian Inspired Dishes Made Easy!
I hope everyone had a fantastic holiday season. And I hope you all aren't as suicidal feeling as I am going back to work after the relaxing break. JK. But it is has definitely been a struggle getting back into the swing of things this morning. Nothing like a little family time, snow, and catching up on sleep to get you back to centered.
So, I pretty much don't like Chinese food. Or most of it at least. And I have been trying to figure out why. I love the flavor combos but HATE the rubbery, chewy meat that is used in most dishes. And that most of it is fried. And then there are usually all these random ingredients and weird crap in them. I just wrote it off pretty much. However, I do like Pei Wei, and PF Changs, so I figured there is hope for me yet. Plus, I am married to a Filipino, so I decided it was time to start learning how to make my own "asian-inspired" dishes.
My first attempt was a HUGE success. This recipe is super good, and very easy, and uses things you most likely already have in your kitchen and pantry. I highly recommend you give it a whirl!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO!
Dummy Factor (1 easiest, 10 hardest): 2- a monkey could make this
Time Factor (1 shortest, 10 longest): 3
Beef and Broccoli
3 Tbl soy sauce
3 Tbl Fat-Free (or light) Italian Dressing
1.5 tsp cornstarch
1.5 Tbl minced garlic
1.5 tsp ground ginger
3/4 lb. steak (I used Rib-Eye, but round works also), cut into strips
1/2 cup fat-free (or light/low-sodium) beef broth
1 cup fresh mushrooms, sliced
1/2 cup green onions, sliced (or pearl onions, halved)
1 lb broccoli florets
6 cups water
5 beef bouillon cubes
4 oz linguine or spinach fettucini pasta
In bowl, whisk together soy, Italian dressing, cornstarch, garlic, and ginger. In a shallow dish or bowl, pour mixture over beef strips, toss to coat, and let marinate about 15 minutes or so. While beef is marinating, boil water and bouillon cubes, add pasta, and cook until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with slotted spoon, and add to hot skillet (discard marinade). Stir constantly, cooking beef for 2-3 minutes, or until browned. Stir in beef broth, mushrooms, and onions. Reduce heat, cover, and simmer for 5 minutes. Add broccoli and continue to cook until broccoli is bright green and tender, but still crisp. Add pasta, toss, and serve.
The other option on this is to omit the pasta, and just serve the beef mixture over white sticky rice. Both are really really good, but if you or your eaters like more traditional asian food, eat it over rice of course.
The flavors in this are spot on. And the key is to cook the meat a little less than you think you should, so still tender and not chewy. And also the broccoli is to be crisp, not mushy.
This recipe makes enough for 2 pretty big servings, so if you have more people, make sure to adjust accordingly.
So, I pretty much don't like Chinese food. Or most of it at least. And I have been trying to figure out why. I love the flavor combos but HATE the rubbery, chewy meat that is used in most dishes. And that most of it is fried. And then there are usually all these random ingredients and weird crap in them. I just wrote it off pretty much. However, I do like Pei Wei, and PF Changs, so I figured there is hope for me yet. Plus, I am married to a Filipino, so I decided it was time to start learning how to make my own "asian-inspired" dishes.
My first attempt was a HUGE success. This recipe is super good, and very easy, and uses things you most likely already have in your kitchen and pantry. I highly recommend you give it a whirl!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO!
Dummy Factor (1 easiest, 10 hardest): 2- a monkey could make this
Time Factor (1 shortest, 10 longest): 3
Beef and Broccoli
3 Tbl soy sauce
3 Tbl Fat-Free (or light) Italian Dressing
1.5 tsp cornstarch
1.5 Tbl minced garlic
1.5 tsp ground ginger
3/4 lb. steak (I used Rib-Eye, but round works also), cut into strips
1/2 cup fat-free (or light/low-sodium) beef broth
1 cup fresh mushrooms, sliced
1/2 cup green onions, sliced (or pearl onions, halved)
1 lb broccoli florets
6 cups water
5 beef bouillon cubes
4 oz linguine or spinach fettucini pasta
In bowl, whisk together soy, Italian dressing, cornstarch, garlic, and ginger. In a shallow dish or bowl, pour mixture over beef strips, toss to coat, and let marinate about 15 minutes or so. While beef is marinating, boil water and bouillon cubes, add pasta, and cook until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with slotted spoon, and add to hot skillet (discard marinade). Stir constantly, cooking beef for 2-3 minutes, or until browned. Stir in beef broth, mushrooms, and onions. Reduce heat, cover, and simmer for 5 minutes. Add broccoli and continue to cook until broccoli is bright green and tender, but still crisp. Add pasta, toss, and serve.
The other option on this is to omit the pasta, and just serve the beef mixture over white sticky rice. Both are really really good, but if you or your eaters like more traditional asian food, eat it over rice of course.
The flavors in this are spot on. And the key is to cook the meat a little less than you think you should, so still tender and not chewy. And also the broccoli is to be crisp, not mushy.
This recipe makes enough for 2 pretty big servings, so if you have more people, make sure to adjust accordingly.
Thursday, December 23, 2010
BBQ Bible Strikes Again! The Pork Loin!
I'm not sure if they have these in every grocery store or not but we have these pre-marinated pork tenderloins that are vacuum sealed with some sort of wonderfulness. They are fantastic. Especially, if you add a little sumthin' sumthin' to it while grilling!
My maid of honor and her husband (my fiance's best friend) came over for an impromptu dinner tonight. Impromptu only because I worked all day and then when I stopped at the store, decided to have a brain-fart and only buy what sounded good at the time: wine, fresh mozzarella, a red onion, a couple red skin potatoes, and greek salad dressing. Random, much???
So I get home and just start pulling out whatever meat and veggies I had in the fridge. And since I have been honeymoon planning for Santorini the last 3 days, I had Greece on my mind.
Chicken + pork + veggies + BBQ Bible = Greek goodness!
And the best part: James had given me a little patio garden for my birthday this year, which I fully took advantage of my fresh herbs this evening and used fresh oregano in everything! (Can you hear me salivating???)
I found another BBQ Bible gem: the Greek Baste! If you haven't already bought this book, do it. Seriously, it's life changing.
Cheesy Factory (0 no cheese, 10 all cheese): 0 Sorry!
Time Factor (0 shortest, 10 longest): 5 (It shouldn't take this long, but it did for me. No idea why.)
Dummy Factor (0 easiest, 10 hardest): 2
Greek-ish Pre-Marinated Pork Tenderloin With Extras!
1 pre-packaged, pre-marinated pork tenderloin (for this recipe, get the Lemon Garlic flavor)
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
2-3 garlic gloves, minced
Mix all ingredients together with a whisk (except pork, of course). Grill the pork tenderloin while continually basting with "baste", but be careful not to let too much drip off, as it will set on fire, and cause a soot taste. Grill tenderloin until center is 145 deg (just use a meat thermometer, I don't have any eye-ball tricks for this). Let pork then rest inside for 5 minutes or so before slicing, to let juices set in.
This is really mouth watering. And I don't care what your meat thermometer says is a good temperature for pork. Don't go below or above 145 deg. If you let it sit after taking off the grill, for just a couple of minutes, it will be the absolute perfect taste. Not dry, not dangerous. Trust me. Or trust your thermometer, however you want to look at it.
My maid of honor and her husband (my fiance's best friend) came over for an impromptu dinner tonight. Impromptu only because I worked all day and then when I stopped at the store, decided to have a brain-fart and only buy what sounded good at the time: wine, fresh mozzarella, a red onion, a couple red skin potatoes, and greek salad dressing. Random, much???
So I get home and just start pulling out whatever meat and veggies I had in the fridge. And since I have been honeymoon planning for Santorini the last 3 days, I had Greece on my mind.
Chicken + pork + veggies + BBQ Bible = Greek goodness!
And the best part: James had given me a little patio garden for my birthday this year, which I fully took advantage of my fresh herbs this evening and used fresh oregano in everything! (Can you hear me salivating???)
I found another BBQ Bible gem: the Greek Baste! If you haven't already bought this book, do it. Seriously, it's life changing.
Cheesy Factory (0 no cheese, 10 all cheese): 0 Sorry!
Time Factor (0 shortest, 10 longest): 5 (It shouldn't take this long, but it did for me. No idea why.)
Dummy Factor (0 easiest, 10 hardest): 2
Greek-ish Pre-Marinated Pork Tenderloin With Extras!
1 pre-packaged, pre-marinated pork tenderloin (for this recipe, get the Lemon Garlic flavor)
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
2-3 garlic gloves, minced
Mix all ingredients together with a whisk (except pork, of course). Grill the pork tenderloin while continually basting with "baste", but be careful not to let too much drip off, as it will set on fire, and cause a soot taste. Grill tenderloin until center is 145 deg (just use a meat thermometer, I don't have any eye-ball tricks for this). Let pork then rest inside for 5 minutes or so before slicing, to let juices set in.
This is really mouth watering. And I don't care what your meat thermometer says is a good temperature for pork. Don't go below or above 145 deg. If you let it sit after taking off the grill, for just a couple of minutes, it will be the absolute perfect taste. Not dry, not dangerous. Trust me. Or trust your thermometer, however you want to look at it.
Monday, December 20, 2010
Pizza: Warmed-up in Microwave
I usually love LOVE love the build-up to Christmas. But the last week has been brutal. We have not one, but two, pipes burst (one in unit behind us, one in out unit), which caused significant flooding. Our house is a half-construction zone right now. Work has been nuts trying to tie up loose ends for the end of the year. And I am pretty sure I look like a dirty homeless person right now.
On a positive note: we have been busy buying and wrapping gifts for the family we adopted from a shelter for Xmas and I am taking the gifts to them tomorrow. I love it!
Needless to say, I haven't cooked in what feels like a week. I have managed to eat Pizza Hut leftovers for about 4 different meals and I am becoming a master of warming up pizza in the microwave. I don't think I will be eating pizza for a while, needless to say.
I'll be taking a blogging-hiatus until after the holidays, but I am sure to come up with some good ideas over the next week or so. Considering I usually eat about 5-6 times a day the week after Christmas, I should be fat and happy and ready to share some food tricks.
Happy Holidays!
On a positive note: we have been busy buying and wrapping gifts for the family we adopted from a shelter for Xmas and I am taking the gifts to them tomorrow. I love it!
Needless to say, I haven't cooked in what feels like a week. I have managed to eat Pizza Hut leftovers for about 4 different meals and I am becoming a master of warming up pizza in the microwave. I don't think I will be eating pizza for a while, needless to say.
I'll be taking a blogging-hiatus until after the holidays, but I am sure to come up with some good ideas over the next week or so. Considering I usually eat about 5-6 times a day the week after Christmas, I should be fat and happy and ready to share some food tricks.
Happy Holidays!
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