Things I like this week…

Happy Wednesday, Or Happy hump day! Happy 30th day of March! Haven’t done Things I like this week for a while, so thought I would do so… So here are my findings for this week.

This looks GREAT! Shrimp In Thai Coconut Sauce

True that! Sleep! I LOVE Sleep!

YUM! CIOPPINO (SEAFOOD STEW) WITH MASHED POTATOES

Looks so GOOD! perfectly grilled shish kabobs

YUM! Looks so good! TEX MEX BREAKFAST CASSEROLE

Anything Cajun I am all for! CAJUN SHRIMP AND SAUSAGE PASTA

Yum! Love her blog! springtime cobb salad.

I will be making this dish in the near, near future! Spicy Thai Grilled Chicken

Truth!

Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin

1 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp cornstarch + 1/4 cup

For cooking the meat:

1/3 cup vegetable oil, for frying the beef

1 tsp minced fresh ginger

5-7 dried red chili peppers

2 cloves garlic, minced

1/4 cup soy sauce

1/4 cup chicken stock

2 tbsp brown sugar

1 tbsp cornstarch, mixed with 1 tbsp water

2 scallions/green onions, cut diagonal, into 1-inch long slices

Start by slicing the beef into strips

add strips to a bowl

and marinate the beef for 1 hour in:

1 tablespoon oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin

1 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp cornstarch + 1/4 cup

For cooking the meat:

1/3 cup vegetable oil, for frying the beef

1 tsp minced fresh ginger

5-7 dried red chili peppers

2 cloves garlic, minced

1/4 cup soy sauce

1/4 cup chicken stock

2 tbsp brown sugar

1 tbsp cornstarch, mixed with 1 tbsp water

2 scallions/green onions, cut diagonal, into 1-inch long slices

Start by slicing the beef into strips

add strips to a bowl

and marinate the beef for 1 hour in:

1 tablespoon oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

Hawaiian Salmon Poke

I love Poke! I had it once at a sushi restaurant and It was amazing! So I found a recipe on Pinterest (of course) and Normy made it for me! Normy changed the recipe up a bit to make it his own.

1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)

1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board

Then chop it up into bite size pieces

Place salmon pieces in a medium-sized bowl

Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup

Then add in the rice seasoning

Then add in the sugar

next add ground ginger

Toss everything together

Then squeeze in the juice of 1/2 a lime

Toss everything together and taste for seasonings, adjust as needed or leave as is

Cover tightly and chill for at least 1 hour.

eat nice and cold.

We usually don’t keep this more than 3 days. But It never lasts that long, because it is SO GOOD!

Recipe:
1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)
1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

What’s for dinner this week…

So I haven’t done this in a while, so I thought I would do so now. I am a planner. (well I try to be). I am all about planning out meals for the week, because I HATE going to the grocery store more than once a week! (heck I hate going to the grocery store in general). So Normy and I usually make a list on Sunday and go the store and are tortured together. I like knowing what I am making for dinner that night. It sucks when you gotta figure out what to make, then make a list, then go to the store, and then cook all in one day. Not me, I’d rather plan out the week, go once and be done with it.

So the meals I have planned for this week are:

Thinking tonight (Monday) we will have a whole roasted chicken

with roasted Broccoli

and Crash Hot Potatoes

 

Then Tuesday thinking Chicken Teriyaki

Photo credit: http://technicolorkitcheninenglish.blogspot.com/

with Simple Sesame Noodles

Photo credit: The Pioneer Woman

 

Then Wednesday one of Normy’s favs: Thai Beef Lettuce Wraps

 

Then for Thursday Sesame Chicken Salad

Photo credit: The Pioneer Woman

 

Then Friday:

EAT OUT!

My Go-to Cucumber Salad

I LOVE Cucumbers! LOVE LOVE LOVE!

I love Cucumber salad! I could eat cucumbers EVERY day of my life! I really could! They never get old to me!

So whenever I make cucumber salad this recipe is the one I think of:

On the blog post where I got the recipe the original name for it is called “Kelsie’s awesome cucumber salad”

So you will need:

The original recipe is a larger batch, I adjusted the recipe a little to make it my own
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)

2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:

In a small bowl whisk together all the dressing ingredients.

1/2 cup cider vinegar

4 Tablespoons canola oil

2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)

1 tsp celery salt

1 tsp dried basil

1 tsp ground mustard

1 tsp garlic powder

salt (to taste)

1/2 tsp dried oregano

few dashes of cayenne pepper

Now for the salad:

Place the cucumbers in a large bowl

 

Then add the onion

then the tomatoes

then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

So if you are in a hurry, then mix everything together and eat it. If you have an hour, then let the salad chill in the fridge for an hour or 30 minutes. If you can let it sit overnight, I recommend letting it sit.

Recipe:
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)
2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:
In a small bowl whisk together all the dressing ingredients.
1/2 cup cider vinegar
4 Tablespoons canola oil
2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
salt (to taste)
1/2 tsp dried oregano
few dashes of cayenne pepper

Now for the salad:
Place the cucumbers in a large bowl
Then add the onion
then the tomatoes
then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.