Easter & Asian Meatballs

Happy Easter (or belated Passover or Sunday)!! Are you having a good day? Ours has been wonderful. Kay celebrated in a cute Easter dress and bib:

We had Easter brunch at Crave with family. I had an awesome omelet (that I somehow didn’t get a picture of). Crave has a great brunch. They have the best corn muffins (that come with your meal) and 2/$5 bloody Mary's or mimosas. My Dad said they were delicious:

We ran home after brunch and dyed eggs (yes, I have no artistic ability):

Next, we hit up the Family circle cup for free (thanks to my Uncle). We sat in a suite that was basically on the court. Serena kicked butt in the finals:

Kay and Mimi:

Our happy family:

I finished off the day with a nice walk with Kay and my Aunt/Uncle. For dinner, I made ANOTHER meatball recipe (there is a reason for all the meatballs…I promise)! This time, I made mini Asian beef slow cooker/crockpot meatballs. These are seriously amazing:

Tell me something about your day.

Oooops….Almond Butter Banana Oatmeal Chocolate Chip Cookies

Multitasking makes you stupid…its true. I am a HUGE multitasker. At any given time, I’m usually doing at least two, if not three or four things. This proved slightly disastrous on Monday morning when I went to bake a birthday treat for a friend. Instead of going to blog world to look for a new recipe to make, I leaned on a cook book I recently reviewed, Parents Need To Eat Too (disclaimer: I received this book for free).

I found an awesome recipe for healthier almond butter banana oatmeal cookies. I knew this would be the perfect treat for said friend.

I mixed up the ingredients, but wasn’t paying too close attention to what I was doing. Instead, I was keeping a very close eye on Kaylin who is ALMOST crawling. I baked up the first batch of cookies and they seemed kind of meh…then I realized I didn’t put in the almond butter (doh!). I mixed an estimated amount of almond butter into the rest of the batter and baked them up. They turned out really well (IMO)!

To make up for the smaller amount of cookies in the package, I baked up a batch of pumpkin chocolate chip bars and put a few in there. You all should totally run out and get this cook book! Even if you don’t have children, there are so many delicious recipes in the book.

On a side note, Josh and I recently hit up Basil for dinner. This place is seriously delicious (although it’s a little pricey for what you get…). One of their best menu items, the flaming wonton soup:

While we were at dinner, Kaylin learned to hide on her own. It seriously cracked me up (as you can tell). Excuse my annoying baby voice :

Turkey Pineapple Jalapeno Meatballs

 

This recipe has gone through an evolution! A while back, I made these turkey pineapple jalapeno burgers. As a part of the Secret Recipe Club, Megan made them into beef meatballs. I adjusted them again and made them into these turkey pineapple jalapeno meatballs:

Ingredients:

• 1/2 lb ground turkey 
• 1/4 cup crushed pineapple 
• 2 tablespoons low sodium teriyaki sauce
• 2/3 cup bread crumbs
• 1 jalapeno, chopped
• 1 tablespoon Mrs. Dash Caribbean Citrus seasoning

Directions:

1. Mix together all ingredients and form into balls.
2. Place on foil covered baking sheet (or on top a cookie sheet, sprayed with non stick spray on a baking sheet).
3. Bake at 400 degrees until cooked through

I served my meatballs on top of brown rice mixed with soy sauce, additional crushed pineapple and chopped & cooked jalapeno:

 

What are you up to this weekend? Tomorrow, we’re celebrating my FABULOUS Aunt Lori’s birthday. Other than that? I have yard work and a run planned.

Important note: Help fellow blogger Lynn from The Actor’s Diet raise money for her next film The Man’s Guide to Love

Peanut Noodles & 11 Things

Happy Friday! Any exciting weekend plans? We have a fun dinner planned with friends on Saturday night at a new spot downtown. Can’t wait to report back on the experience.

I’m finally getting around to doing my second post on the HOUSE of TSANG® products I received to try out (disclaimer: I received these products for free). Last night, I used their Bangkok Padang Peanut Sauce to make peanut noodles. I usually like to make my own sauce, so I was eager to see how I would like the bottled variety:

I boiled up noodles (I used linguine), cooked up a chicken breast, and steamed mixed vegetables:

I then tossed it all together with the sauce and let the dish chill. Before serving, I topped it with black and traditional sesame seeds:

Overall, I really enjoyed the sauce. It wasn’t as peanut buttery tasting as the made-at-home version, but was still very good. This bottle will not go to waste!

I was tagged by both Heather and Brandi to do the 11 random things survey. Since I’ve been slowwwwww to respond, I’m just going to answer their questions:

Brandi’s:

1. What movie can you watch over and over again, no matter how many times you’ve seen it? Wedding Crashers

2. What’s your favorite band right now? Owww….hmmm Barenaked Ladies always have me!

3. If someone made a movie of your life, who would you want to play you? Reese! Love love love her

4. One food you wouldn’t eat as a kid that you love now? Onions, peppers, and peas

5. Last book you read? Uh….uh…Twilight series? What to expect when you’re expecting (well…I half read it)? Not a reader

6. What is your favorite memory from high school? We had a big rock in front of our high school that the cheerleaders and football players would paint before every game. It sounds lame, but it was so fun

7. If you could have a dinner party and invite 5 people (famous or not), who would you invite and why? Brandi! These are tough! I’d just go with friends and family…it’d be hard to narrow it to 5 though- Josh, my parents, Josh’s parents (Kaylin would be there too…but she's like .5 ).  I love my friends and family!

8. Scariest movie you’ve ever seen? Blair Witch? Only because afterwards, my high school friends and I went into the woods and our friends played a joke on us/scared us using the blair witch stuff…yah

9. What song is stuck in your head right now? Raise your glass by Pink (because I’m re-learning old Body Pump choreography for next week haha)

10. Quirkiest thing about you that most people don’t know – go! I love carrots dipped in mustard.

11. What do you love about yourself? That I would do pretty much anything for those I really care about

Heather’s:

1. What was your first date like? Lame! We went and saw a movie…and maybe made out
2. Chocolate candy or fruit/gummy candy?  gummies for SURE!
3. Newest food you tried?  I’m so not adventurous.
4. Cardio or strength?  BOTH! Attack and Pump- how about that
5. Biggest pet peeve?  When people are late/don’t care about others time
6. Store you hate the most?  Walmart. No contest. I understand its usefulness, but I really hate it.
7. What did you want to be when you grew up as a kid?  Vet
8. Do you wear make up?  A little. I have 0 artistic ability and stink at doing my makeup. Who wants to come do it for me some time??
9. What’s the one thing you’d pick at a spa? A massage. That baby isn’t getting any lighter
10. Favorite job you’ve had?  Group fitness instructor (now), florist assistant (in high school/college)
11. One bucket-list recipe or cooking trick you want to learn how to do?  Souffle! I’m making Amelia teach me how. I also want to make my own marshmallows

Quick! Answer one of the questions!

And the winner of the Chobani giveaway is…Margaret! Margaret- please email me at itzyskitchen at gmail dot com!

At Home Sweet & Sour Chicken

It has been a little bit of a rough week so far. Peanut is sick. We had taken her to the doctors about a week and a half ago because she was congested. Everything checked out ok, so we went on our merry way. She seemed to get better and then all of a sudden got much worse. I think we’ve slept like three hours the last three nights. Yesterday, we went back to the doctors and found out she has RSV and a double ear infection. POOR peanut. Somehow, despite it all, she manages to smile and dance through the day. Amazing. She reminds me how wonderful life really is.

SO, to say I’ve had little time to cook is somewhat of an understatement . Luckily, I was recently contacted by HOUSE of TSANG® to try out some of their sauces(disclaimer: I received the gift set below for free). I was sent:

-House of Tsang® Bangkok Padang Peanut Sauce

- House of Tsang® General Tsao Sauce

- House of Tsang® Ginger Flavored Soy Sauce

- House of Tsang® Sesame Seed Oil

- House of Tsang® Sweet & Sour Stir Fry Sauce

- House of Tsang® Hibachi Grill Sauce Kobe Steak

- Chopstick Gift Set

Each week for the next month, I will be whipping up a dish using one of the sauces and then giving away the same gift set!

Here is my first recipe using their Sweet & Sour Stir Fry sauce:

 

Ingredients:

• 1/2 tablespoon vegetable oil
• 1/2 lb chicken, cut into bite sized pieces
• 2 cups mixed frozen vegetables
• 3/4 cup pineapple, diced (can use canned, drained)
• Desired quantity House of Tsang Sweet & Sour Stir Fry sauce (I used 3 tablespoons)
• Brown rice, cooked (optional)

Directions:

Heat oil in a wok or large frying pan over medium heat. Add chicken and cook through.

Meanwhile, steam vegetables (either in microwave or on the stovetop).

Add vegetables, pineapple and sauce to wok/frying pan. Turn heat to low and cook for approximate five minutes (mixing and making sure sauce does not burn).

Serve as is, or on top of brown rice.

I used these beans from TJs and fresh pineapple:

Do you do takeout?

Nutty Shrimp, Asparagus & Cashew Stir Fry

Fridayyyyyyyyyyyyyy! Whoop, Whoop! Any exciting plans going on? Tonight, we’re headed to a friends house for a potluck. This potluck will include ‘smores. I am so excited! Sunday, we’re going to brunch for my Dad’s birthday. Otherwise? Few workouts, cleaning, football, relaxing!

I recently received a copy of a new cookbook, Ching’s Everyday Easy Chinese (disclaimer: I received this cookbook to review for free from the publisher). I enjoy Chinese food, but I rarely eat it due to the crazy nutritional stats. Ching put together an amazing cookbook full of recipes that are not only healthier, but are also quick to put together:

According to the publisher:

“With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor.

Ching’s Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthfully than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including:

• Traditional Hot and Sour Soup
• Five-Spice Salted Shrimp with Hot Cilantro Sauce
• Crispy Sweet Chili Beef Pancakes
• Kung Po Chicken
• Black Pepper Beef and Rainbow Vegetable Stir-Fry
• Singapore Noodles
• Egg and Asparagus Fried Rice”

When I saw the recipe for nutty shrimp, asparagus and cashew stir-fry, I knew I had to give it a go!

This recipe took me no longer than 20 minutes to put together (including cooking the rice and shrimp- not included in recipe time shown above). The finished product:

Have I mentioned that I hate that it gets dark out so early now . With sesame seeds:

So good! Josh couldn’t believe the sauce was homemade. Unfortunately, I can’t share the recipe for this dish for you (you’re going to have to run out and get this book!!). However, I can share a recipe for Kung Pao Chicken from the book (I plan to make this next):

Ingredients:

• 4 thighs, cut into ½-inch slices
• Salt and ground white pepper
• 1 tbsp of potato flour or cornstarch
• 1 tbsp of peanut oil
• 2 tbsps of Sichuan peppercorns
• 4 dried red chilies
• 1 tbsp of Shaohsing rice wine or dry sherry
• 1 red pepper, seeded and cut into chunks
• 2 scallions, chopped into 1-inch lengths
• Handful of dry-roasted cashews

For the Sauce

• 7 tbsps of cold vegetable stock
• 1 tbsp of light soy sauce
• 1 tbsp of tomato ketchup
• 1 tbsp of Chinkiang black rice
• vinegar or balsamic vinegar
• 1 tbsp of hoisin sauce
• 1 tsp of chili sauce
• 1 tbsp of cornstarch

Directions:

1. Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine.

2. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chilies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.

3. Bring to a boil, add the red pepper, and cook in the sauce with the chicken for another 2 minutes, or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.

Are you a Chinese food fan??

Shrimp Wonton Soup–Take 1

 

HAPPY FRIDAY! This has been a semi-busy week and I am super excited for the weekend! What do you have on tap?  Tonight, we’re doing dinner with my parents. Saturday morning,  I am teaching Pump (Amelia and Lindsay are coming!) and then we’re hitting up somewhere for food. The rest of the weekend??

Last week, Josh mentioned that he really wanted Wonton soup, but that he wanted a healthier homemade version. Now, I’m not a greasy Chinese food fan, so I’ve never had wonton soup. I researched recipes on the web and came up with my own version (which was served with fried rice):

Ingredients:

• 8 large shrimp, cooked through (I boiled mine) and cooled
• 1- 8 oz can water chestnuts, diced (divided)
• ¼ teaspoon Chinese 5 spice powder
• 1 tablespoon low sodium soy sauce
• 14 wonton wrappers
• 1 cup shredded cabbage (divided)
• 32 oz low sodium chicken or vegetable broth

Directions:

Chop shrimp into small pieces. In a bowl, combine, shrimp, ¼ can water chesnuts, 5 spice powder, soy sauce and ¼ cup cabbage.

Spread wontons on a towel.

Spread filling evenly between the wonton wrappers.

Wet fingers and twist wrappers to form purses or envelops (envelops are easier), using the moisture to seal them shut.

Heat chicken or vegetable broth over medium heat until broth comes to a simmer. Add ¾ cup cabbage, remaining water chestnuts and purses/envelopes and cook for 10 minutes (until wrappers appear more translucent). Serve! If you’d like, top with chopped green onion.

Now, this soup was tasty….but it wasn’t a real Chinese food takeout tasting soup. Anyone have any good wonton soup recipes to share?? Let me know!

M: Slow Cooker Asian Pepper Steak

I did it! I officially completed all 10 of Rachael Ray’s top 10 recipes of 2010 =) This last recipe, Asian Pepper Steak, was saved until last because, well…I can’t exactly eat it! I’ve mentioned before I’m slightly allergic to beef, so while I could taste, I couldn’t completely partake in an entire plate of goodness. But I did whip up a pretty darn good taco salad for myself =)

But let me tell you, even though I couldn’t eat a lot of this, I did taste and this might seriously have been my favorite of all 10 of the dishes. It was definitely the hubs’ favorite.

The salty/sweet combination of the soy sauce, tomato sauce, and brown sugar was outstanding. And the sliced peppers added the perfect fresh crunch do the dish. I really can’t rave about this meal enough! Serve up with rice and it’s complete!

The biggest changes I made were I cut the recipe in half since it was mainly for the hubs, and instead of browning a slab of flank steak and slicing it, I just got the packaged stew sirloin meat to make the prep time a little shorter. I also only added the cilantro for the topping because that’s what I had on hand.

Pre-cooked:

Asian Pepper Steak

From Rachael Ray

• 3 lbs beef sirloin
  
• 3 TB cornstarch
  
• 3 cloves garlic, minced
  
• 2 TB ginger, grated
  
• 1 large onion, sliced
  
• 3 red bell peppers, sliced
  
• 3 yellow bell peppers, sliced
  
• 1 8-oz. can tomato sauce
  
• 4 TB brown sugar
  
• 3/4 cup soy sauce
  
• Pepper, to taste
  
• 2 cups rice

Topping (Optional):

• 2 cups bean sprouts
  
• 1 cup cilantro, coarsely chopped
  
• 2 limes

In a large skillet, sear the meat in some olive oil until brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips. (Again, I nixed this step and just added in stew sirloin meat to the crockpot)

Place the sliced steak into the crock-pot, then dust the meat with cornstarch and mix until there is no more visible cornstarch.

Add the remaining ingredients except for the topping ingredients to the crock-pot. Cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. (Again, I only added the cilantro, but it really did add the perfect burst of freshness to the dish)

Serve on top of cooked rice.

Enjoy!

E: Baked Mini Shrimp Egg Rolls & Easy Fried Rice

First, I just wanted to share a couple quick pictures from the weekend. Dinner with my parents Saturday night was at the Blue Crab Raw Bar in Pawley’s Island.  My parents:

 

Me & Josh:

 

Frank is really (knock on wood) starting to feel better. We’ve been taking him on super mini walks and I’ve been feeding him brown rice and turkey. He thanks you all for your well wishes:

   

Ok, onto the recipes! I must say, I’m doing really well with my Friday night dinner successes! This one could not be easier. I prepped the majority of the meal ahead of time to make for a stress free night.

Easy Fried Rice:

Ingredients:

• 1 bag of Success 10 minute brown rice, cooked according to package directions
• 1 tablespoon canola oil
• 1 clove garlic, minced
• 1 egg + 1 egg white
• 1/2 cup frozen peas, defrosted
• 1/2 cup frozen corn, defrosted
• Desired quantity soy sauce

Directions:

Add oil and garlic to a wok or frying pan. Cook over medium heat for 1-2 minutes. Add egg & egg white, scramble and cook through. Add cooked rice, peas and corn and cook for ~ 5 minutes. Remove from heat and toss in desired amount of soy sauce. Generously serves four as a side dish

Click here for the printable version of the recipe.

The result:

  

 

Baked Mini Shrimp Egg Rolls

I had some leftover wontons and wasn’t sure what I wanted to do with them. After doing a general search on the web, I found this recipe at Green Lite Bites. I made just a few adjustments:

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 5-oz container water chestnuts, chopped
• 3 oz broccoli slaw
• 20 wonton wrappers
• water

Directions:

Preheat oven to 375 degrees F

Boil water and cook shrimp for ~ 3-4 minutes until cooked through (no longer gray). Chop shrimp into bits.

Mix chopped shrimp, water chestnuts and broccoli slaw.

 

Place a small amount (~1 tablespoon) of the mixture in the center of each wonton and wrap up like an egg roll (the Green Lite Bites recipe shows how to do so and hers came out much prettier than mine :)). 

Lay on an aluminum covered cookie sheet, sprayed with non-stick cooking spray. Spray tops with a bit more spray. Bake for about 20 minutes, turning once.

I served ours with sweet and sour sauce.

Click here for the printable version of the recipe.

   

 

Onto Monday! Business as usual- teaching body pump, working & a little housework. How about you?