Teriyakiiiiiiiiii!!!!!!!

Brian and I hosted our third "Holiday Extravaganza" over the past weekend. It was a great time with family and friends, and lots of good food. The menu included some of our favorites, and some great treats shared by our guests. If you missed the beef teriyaki, it is because you left too early!! I saved this out for a midnight snack. It was INHALED!! Gone in 60 Seconds!

So, I guess it is time to share the recipe and secret...

Beef Teriyaki

This recipe quantity is for a party. You can reduce the amount of steak and marinate for smaller quantity, but no matter how much I seem to make, it always gets eaten.

3 LBS Steak Tips (don't skimp on the beef, or these just won't be the same!)
1 BTL Kikkoman Less Sodium Teriyaki Marinade and Sauce
1/4 to 1/3 C Grate Fresh Ginger
8 Cloves Garlic Finely Chopped
3 TBSP Low Sodium Soy Sauce
2 TBSP Worcestershire Sauce
Kebob Sticks

Cut steak tips into strips about 8 inches long and 1 1/2 inches wide (typical to the size you would see at a Chinese restaurant). Place in a gallon size ziploc bag. In a medium bowl, mix the remaining ingredients. Pour the marinade into the ziploc over the steak. Place the ziploc in a flat container, just in case of leaks. Place in refrigerator for 24 hours (this is the key to the tenderness). Periodically, flip the bag to ensure the marinade is reaching all of the steak. After the 24 hours, your steak is ready for the grill!
Soak the kebob sticks in water for at least one hour.
Place each piece of steak on a stick.
Grill each kebob for approximately 3 minutes per side, until the steak is cooked medium.
Place on a platter and serve! You can also make these in advance of a party, just warm in the oven at 350 degrees for about 15 minutes (covered) or until they are hot.
TERIYAKIIIIII!!! Enjoy!

Watch for more recipes from the party, and some other delicious recipes to try soon!! Please leave your comments here on the blog after you try some of these recipes! Cheers!

Soup's On!

It is definitely that weather for soup! What is better on a cold rainy day than a hearty bowl of soup and some fresh bread?? Pasta e Fagioli is one of my favorites and it is a great soup to share with friends and family. This recipe can be made the day ahead as well, and if you leave the pasta out until then or very al dente, you can reheat on low in the crock pot.

Pasta e Fagioli
3-4 OZ Pancetta, Chopped
4 Sprigs Thyme
2 Dried Bay Leaves
1 TSP Crushed Red Pepper
1 Medium Onion Finely Chopped
4-6 Cloves Garlic Chopped
2 Cans Small White Beans
1 Large Can Crushed Tomatoes
2 Cups Water
1 Quart Chicken Stock
1 1/2 Cups Ditalini or Elbow Pasta

In a deep pot, heat 2 TBSP EVOO. Add pancetta and brown until slightly crispy. Add herbs, crushed red pepper, onion, and garlic. Season with salt and pepper and cook 4-5 minutes until onions are translucent. Add tomatoes, beans, water and chicken stock. Bring to a boil, then reduce to a simmer for about 10 minutes. Remove approximately 1 cup of the soup and blend until smooth. Add pasta to soup and cook until al dente. Add blended portion to soup and stir. Top each bowl of soup with grated parmigiano and serve with crusty italian bread.

SPICE It Up!!

My husband, Brian, and I have tried many different recipes for thai curried mussels. We have come close so many times to something that had the right amount of heat, but never quite met the mark...UNTIL we had the perfect combination in the following recipe. I think there are two key parts to this. One, Bobby Flay, and two, the right red curry paste (I will share the secret later). We enjoyed the mussels as an appetizer on Sunday, and tonight I made a fantastic chowder with the leftovers.

Part 1, kudos to Bobby Flay. You can find the recipe for Thai Red Curry Mussels at http://www.foodnetwork.com/recipes/bobby-flay/thai-red-curry-mussels-recipe/index.html. I eliminate the fish sauce because just the smell of it appalls me! For those with peanut allergies, no worries! Use canola oil, that is what I use. If you want to have some leftover mussels for the delicious chowder later in the week, increase the mussels to about 3 1/2 lbs. And, the key ingredient, use 'Cock Brand Red Curry Paste'. (Go ahead, get the laugh out!) For those who like a visual in order to search for the right ingredient, see below.

PART 2, my creativity! We had about 16-18 mussels leftover, along with about 2-2 1/2 cups of the broth. I didn't want to waste this deliciousness, so tonight I made a chowder.
Shrimp & Mussel Thai Red Curry Chowder
1/4 PKG of Bacon
1/2 Onion, Diced
3 Stalks Celery, Diced
3 Medium Yukon Gold Potatoes, Diced (small and even sized)
1 Lb Raw Shrimp, Peeled and Deveined, cut in smaller pieces
3 C Chicken Broth
Remaining Broth and mussels from Thai Red Curry Mussels

Cook bacon in 1 TBSP EVOO until crispy. Add onion and celery (salt and pepper to taste) and saute until soft. Add potatoes, chicken broth, and broth from thai curry mussels. Bring to a boil and reduce to a simmer, cooking for about 20-25 minutes until potatoes are cooked. Add mussels and shrimp and cook for another 5 minutes or until shrimp is pink and cooked through. Add 1/2 cup milk and 1 TBSP butter. Stir and serve!!
Bobby Flay, you need to try this!!!
What is your favorite soup, stew or chowder for this time of the season?

Favorite Delicious Healthy Salads

I thought I would kick this off with some recipes that I have been promising to share with a few friends. If you know us, you know that our lives pretty much revolve around food. As much as we love delicious things like mac & cheese, we do try to eat healthy. These two tasty salads have become part of our weeknight menu. They are both easy to make and very delicious!! Enjoy!

Shrimp with Apple-Chipotle Salsa

28-32 Medium Shrimp, peeled, deveined, and butterflied
1 TBSP EVOO Salsa:
1/2 C Diced Apple
1/4 C Diced Red Onion
1/4 C Diced Red Bell Pepper
2 TBSP Minced Cilantro
2 TBSP Apple Juice
2 TBSP Red Wine Vinegar
Pinch of Chipotle Pepper Powder
(Note: Granny Smith apples work well with this recipe. The tartness suits the spicy tastes. If you are someone who does not like cilantro, use flat leaf parsley.)
Combine salsa ingredients in a medium bowl; mix well and refrigerate for at least 1 hour.

Spice Mix:
6 TBSP Paprika
2 TBSP Black Pepper
2 TBSP Salt
1 TBSP Chili Powder
2 TSP Brown Sugar
Pinch of Cayenne Pepper

Combine spice ingredients in a small bowl.
Lightly dust the shrimp with spice mix (you will not use it all, so save it for the next time). Brush grill rack with EVOO and cook shrimp until pink, about 1 minute per side.
Serve the shrimp with the salsa. Makes a beautiful plate if you lay the shrimp across the salsa on a plate.


The next recipe also includes seafood and apple, are you starting to feel the theme?? I would suggest using a Granny Smith apple in this recipe. This one uses one of my favorite seasonings, curry powder!

Curried Scallop Apple Salad

Ingredients:
6 TSP EVOO
1/2 C Thinly Sliced Shallot
3/4 TSP Curry Powder
1 C Apple Cider
1/2 TSP Cider Vinegar
1 LB Sea Scallops (muscle removed and dried)
1/4 TSP Fresh Ground Pepper
8 C Salad Greens
1 Apple, Diced
1/4 Dried Cranberries

Heat 2 TBSP EVOO in large skillet. Add shallot and curry powder. Cook about 3 minutes, until the shallot is softening. Add cider and 1/4 TSP salt. Bring to a boil and cook until reduced to 3/4 cup, 4-5 minutes. Pour into a bowl and whisk in 2 TSP EVOO and vinegar.

Sprinkle scallops with 1/4 TSP salt and pepper. Add 2 TSP EVOO to pan and heat to medium-high. Sear the scallops until golden brown, approximately 2-3 minutes per side.

Add salad greens, apple, and cranberries to a large bowl and mix with 3/4 of the dressing. Top with scallops and drizzle with remaining dressing.


Both of these salads are low in calories and fat. You will get approximately 4 servings from each.

Do you have any delicious salad recipes to share? Let me know how you enjoy these!