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Friday, July 14, 2017

Chinese Chicken Bok Choy and Veggies over Rice

Hello again Happy hot summer days of July, here is a really quick easy and super good Chinese Chicken with Bok Choy and veggies dish served over rice, you pick the veggies but do try bok choy, it's a fresh, crispy good tasting vegetable that you just have to try and enjoy, it has smooth white with dark green leafy sprigs all in one long spear, so get some and get cooking!

what you need:
1⁄2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine
1 tablespoon honey
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1⁄2 teaspoon rice vinegar, unseasoned
1⁄2 teaspoon sesame oil
1⁄2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1⁄2 onion, diced or sliced
3⁄4 lb button mushroom, thickly sliced
3⁄4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
1 tsp 5 spice
4 leaves bok choy, thickly sliced crosswise
1⁄2 bell pepper, cut into 3/4 inch pieces
2 cups frozen veggies (your choice)
2 tablespoons fresh ginger, finely chopped
6 garlic cloves, minced

Serves 5-6

In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
In a large skillet, heat 2TB. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
Add another 2TB. oil to the skillet and season chicken with salt and pepper and 5 spice; add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
Add 1TB. oil to the skillet and add the bok choy and green pepper pieces, then add your choice of frozen veggies to this, this will serve 5-6 Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.

Sunday, July 9, 2017

Mexican Corn Salad

This is a quick easy Summer Salad to make, it's great to take for outdoor gatherings and it's darn good

What you need:
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups fresh corn kernels
1 cup thinly sliced radishes
1 cup cherry tomato halves
1/3 to 1/2 cup crumbled Feta cheese

How to Make It
Combine first 4 ingredients; whisk in olive oil.
Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; and feta just before serving.

Saturday, July 8, 2017


Buttery Garlic Lime Salmon with Asparagus in Foil is so easy to make with simple ingredients. The flavor makes this salmon absolutely incredible and it comes out the oven perfectly tender and flaky
You could also grill this, it turns out amazing!

Serves: 6-8
what you need:
2 pounds salmon
1 pound asparagus(save the ends for soup later)
salt and pepper (I like to use coarse)
dash of garlic powder
4 tablespoons butter
2 cloves garlic, minced
juice of one lime
zest of one lime
one lime, sliced (optional)
fresh springs of cilantro
chopped parsley
chives or sliced green onions for garnish

How to make it:
Preheat oven to 375 degrees. Line a large baking sheet with foil. Lay salmon on top of the foil with asparagus on both sides of fish. Salt and pepper.and a little garlic powder is nice.
In a small bowl melt the butter. Add the garlic, lime juice and zest. Pour on top of the salmon. Top with cilantro and the fresh parsley and bring all of the sides up on the foil and seal the salmon.
Bake for 15-20 minutes and open the foil. Broil for 2-3 minutes to give the top of the salmon a crisp brown edge. Garnish with chives or green onions sliced and serve. I also served this with salad and fresh homemade dressing, check my blog for recipes.

Thursday, July 6, 2017

Creamy Parmesan Mushroom Carbonara Chicken

This chicken dish is so creamy and rich, you know it's going to be the best chicken dish you will want to make often. The bacon and mushrooms puts this dish over the top

First off get your water ready for pasta or rice, don't forget like I often do ;)

For The Chicken:
2 large boneless and skinless chicken breasts , filet if thick
2 heaping tablespoons flour (all purpose or plain)
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper

For The Sauce:
1 tablespoon olive oil
2 teaspoons butter (or sub with oil)
2 slices of bacon, trimmed of fat and cut into strips
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
8 oz fresh sliced mushrooms
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water(may not need this)


Season the chicken with salt and pepper. In a shallow bowl, combine the
flour and parmesan cheese. Dip seasoned chicken in the flour mixture;
shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast
iron skillet over medium-high heat until butter has melted and pan is
Fry the chicken until golden on each side, cooked through and no
longer pink (about 4-5 minutes per side, depending on the thickness of
your chicken). Transfer onto a plate.
Add the bacon strips to the pan and fry until crispy. Drain off some
excess fat, keeping about 1 teaspoons worth in the pan. Add the onion
and garlic and fry until onion is transparent (about 1 minute). Next add mushrooms
cook till tender
Reduce heat to low heat, and add the half and half (or cream). Bring the sauce
to a gentle simmer; season with a little salt and pepper to your taste.
Add in the parmesan cheese, and allow the sauce to simmer until the
parmesan cheese has melted slightly.
 (If the sauce is too runny for your Tastes, add the cornstarch/water mixture
into the center of the pan and mix through fast to combine into the sauce.*
Mine was thick without this- It will begin to thicken immediately).
Add the chicken back into the pan to serve.
Serve with noodles, your favourite pasta, or rice.
Recipe Notes
*If you don't have half and half, make your
own with 3/4 cup full fat milk and 3/4 cup reduced fat cream. Substitute
half and half with full fat cream, reduced fat cream, or evaporated

I have found several recipes for similar and here are some tips from them
Dredging the chicken in flour is optional. For a LOW CARB version,
dredge chicken in parmesan cheese before searing, leaving out the flour.
Alternatively, coat with an almond flour/parmesan cheese mixture, using
the same measurements in the recipe.
For a LOW CALORIE + LOW CARB version, sear the chicken without coating.

Same recipe Served over rice and chicken is not breaded

Skillet BEEF Vegatable Ramen

This dish is simple to make and very tasty, the kids will like it with the noodles

Servings: 4
What you Need:
1/4 cup + 2 tablespoons olive oil separated
3 teaspoons minced garlic
2 tablespoons red wine vinegar
1/4 cup honey
1/2 cup + 2 tablespoons low sodium soy sauce separated
1 tablespoon Italian flat leaf parsley
3/4 pound flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1 TB cup brown sugar(optional)
1/2 teaspoon grated ginger
1 cup beef broth*
1/4 cup oyster sauce
4 cups frozen vegetables (you can use any kind you like)
2 packages (3 ounces each) beef ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds

Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.Whisk together and pour over the flank steak in the bag.
Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Turn the steak in the bag halfway through the marinating time.

Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water. Set aside
Remove the flank steak and drain off any remaining marinade(Save you will use this to cook meat) Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 2 tablespoon of the remaining oil. Heat until the oil is shimmering and then add in beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
Bring the mixture to a boil. Once boiling, top the mixture evenly with the veggies (don't stir in). Cover the pot with a lid and reduce the heat to low.
Allow to steam until crisp tender about 3 minutes or to desired tenderness.
Remove the lid, add in the cooked pasta and cooked meat.
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
Enjoy immediately.
Recipe Notes
*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.

Sunday, July 2, 2017

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes is the fast and easy way to have Philly Cheese Steaks and oh so good while not breaking a budget.

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
salt and pepper and garlic powder to season
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices, chopped(or your favorite cheese)
6 large hamburger buns

How to make it:

Add the ground beef to a large cast iron skillet and brown until a deep brown crust
appears before breaking the beef apart.
Stir the ground beef and brown until well cooked and brown
Remove the beef (you can leave the fat) and add the butter and the
onions and bell peppers and mushrooms cook all until tender and golden
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan add seasonings
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef
broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy but thickens slightly, 3-5 minutes.
Turn off the heat, add in the cheese to melt or top sandwiches with cheese your choice
Served on toasted buns