Hawaiian Pineapple and Coconut Rice

Print Recipe
Hawaiian Pineapple and Coconut Rice
This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  2. Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  3. Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  4. Add the pineapple, green onions and continue stirring quickly, just until warmed.
  5. Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.

Advertisements

Tandoori Chicken

 

IMG_6995

Print Recipe
Tandoori Chicken
Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results. 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
  2. Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
  3. Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
  4. When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
  5. Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
Recipe Notes

I love this dish and everything else The Curry Guy comes up with. He never lets us down!

IMG_6996IMG_6997

Leeks, Eggs and Bacon

This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!

Yum

Print Recipe
Leeks, Eggs and Bacon
light, easy dinner to reset your palate after indulging in rich meals. Perfect for spring or any other time of year you can find leeks.
Course Main Dish
Cuisine French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we’ve found to do this is using a salad spinner. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
  2. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
  3. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread.
  4. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.

Christmas Prime Rib Red Wine Au Jus

For the last three years, we have Prime Rib for Christmas dinner. My mom has a fail-proof recipe that turns out perfectly every single time. I’ll eventually get it posted here. When it isn’t Christmas and the prime rib is a distant memory this au jus is just as delicious over a filet or even a pot roast.

Print Recipe
Christmas Prime Rib Red Wine Au Jus
Servings
Servings

Christmas Prime Rib Red Wine Au Jus

  • Servings: 6-10
  • Difficulty: easy
  • Print

The perfect finishing touch to a decadent and rich prime rib.


Ingredients


2 cups beef broth
1 cup cabernet sauvignon (or whatever you are drinking with the meal)
1/2 cup prime rib roast drippings (we use as much as we can pour off, it is worth it, I promise)
2 Tbsp unsalted butter
1 sprig fresh rosemary
1 pinch ground sage (fresh works really well, as does rosemary)
salt & pepper (to taste)

Directions

Combine all ingredients in a medium saucepan and bring to a rolling boil over medium-high heat. Reduce heat to low and allow to simmer for at least 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus. Remember the sauce is designed to be thinner than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor. The original recipe suggests straining the au jus, we don’t bother.


Yum

Mexican Roasted Corn Salad

Print Recipe
Mexican Roasted Corn Salad
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don't get me wrong, the steak was delicious but the corn stole the show. Plus, it's simple enough for a weeknight dinner. He got the recipe here.
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Instructions
  1. For the salad, lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side.
  2. Set corn aside and allow to cool enough to handle.
  3. Carefully cut the corn kernels off the cob on a cutting board.
  4. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  5. For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  6. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
Recipe Notes

My opinion:
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!

Yum