Well my computer is messed up again… So frustrating. Sorry this is late! I also swear that I cook regular old food, but apparently most of what I cook is not from the US. Oh well…
This was really yummy and simple to do. I cooked this when the man was coaching, so I just made 1 portion. So here we go:
1.5 tbs soy sauce
1.5 tbs dry white wine
1 tbs white sugar
1 tsp flour
1 tsp teriyaki sauce for a little extra zing
Spoon of diced garlic
Varity of veggies
Whole grain rice
Add olive oil to pan and begin to heat, then add diced garlic and sautee. Add veggies and begin to sautee. Add sauce (that you mix on the side) and keep cooking. Add shrimp and cover for a few mins. Enjoy!!
Happy Monday! Well it’s the start to another wonderful week and I hope you all had a wonderful weekend like I did! My volleyball team did really well in the tournament they played Saturday, the Mr. and I had a wonderful Sunday chilling and doing some shopping (my fav). Since I was in such a good mood yesterday, we decided to cook and try a fun new recipe that I had seen on Pinterest here: grilled avocados with tomato salsa.
Not much to say on this recipe because it’s super easy but turned out REALLY well. Even the Mr. loved it. Here’s what you need:
- Avocados (I used 2)
- tomatoes (I used grape tomatoes)
- Red onion; minced
- Lemon and lime juice
- Garlic salt
- Minced garlic
- Cilantro (I had to use dry b/c I didn’t have fresh… booo)
- Cut avocados in half and de-seed. Brush with lime juice and set aside.
- Combine minced tomatoes and remaining ingredients.
- Throw the avocado on the grill for 5-7 minutes open face down. (It started freezing rain while the Mr. was out there so the grilling wasn’t as “clean” as we wanted it to be). You want to be able to see the grill marks on it like my inspiration picture above.
- Bring them inside and fill the avocado with filling.
- Enjoy! Some recipes suggested serving these as a spread with crusty bread. We ate them plain and it was delisc.
We ended up serving the avocados with some potatoes that I tossed with paprika, garlic salt, and olive oil and some country style ribs that the husband BBQed with some homemade sauce (okay…. so he took Sweet Baby Rays and added a bunch of spices and other seasoning to it… same thing as homemade I think ).
I’m trying a new recipe tomorrow so that’ll be posted next Monday! I’m pumped!
Have a great week!
Since our trip my new obsession is trying to cook recipies that we tried overseas. I found this Turkish recipie online and decided to give it a try. Knowing that Turkish food can be very complex in flavor, I thought for sure I would miss the mark, but I didn’t! I think this is one of my fav meals I’ve made! Here’s the website I grabbed this great recipie from: http://www.turkishcookbook.com/ It can be found under the “Chicken” category and is titled “Chicken with Eggplants and Chickpeas” (Sorry no direct link).
There were only a few minor changes that I made (mostly based on what I had to cook with at the time).
- I used tomato sauce instead of crushed and added more homegrown cherry tomatos from my garden.
- I also couldn’t find the pepper his recipie calls for, so I left that out.
- I replaced the pearl onions with regular white ones that I had in the kitchen.
- I added some sprinkels of “Ottoman Spice” I picked up from the spice market in Istanbul which really added some punch. This is made with saffron, red chilli flakes, marjoram, salt, pepper and thyme.
- Lastly, I cut the chicken up into little pieces instead of using the large pieces as he recommends. I thought that it would cook quicker and be easier to eat.
I served the meal over white rice and it was mighty tasty. The olive oil and mint that you top it with is amazing! I grow fresh mint (which is super easy). I need to find something else to put this on. You should try it!