Saturday, October 11, 2014

Broccoli Beef Stir Fry

Broccoli Beef Stir Fry

It's taken me awhile to post this recipe even though we've been enjoying it for quite some time.  It takes quite a few steps but the flavors pay off.  Once the prep is over, the actual cooking part is quick!  Also, I might add that I have just discovered Jasmine Rice.  If you haven't tried it, now is the time.  It takes longer than '5 minute rice' but just set it on the stove to cook while you assemble the stir fry (or microwave it) and you won't be sorry!  It has great flavor.


  • 3/4 lb flank or sirloin, sliced thinly and evenly across the grain
  • 1 lb broccoli florets
  • 2 T sesame oil
  • 2 cloves garlic, finely minced
  • 2 tsp cornstarch, dissolved in 2 tablespoon water

  • 1 tsp soy sauce
  • 1 tsp Chinese rice wine (dry sherry or sake)
  • 1/2 tsp cornstarch
  • 1/8 tsp freshly ground black pepper

  • 4 T oyster sauce
  • 2 tsp Chinese rice wine (dry sherry or sake)
  • 2 T soy sauce
  • 1/2 cup chicken broth

Some of these ingredients may sound foreign but you can buy them at most grocery stores (Publix and Albertsons).  I have cooking sherry I will use in a pinch but was having trouble finding Chinese rice wine the other day.  The wine sommelier at Albertsons suggested Sake.  She uses it as a substitute and really is a version of rice wine (also made with rice). Oyster sauce is labeled "flavored" many times.  It has other ingredients like fish sauce in the ingredients.  I thought that was interesting. 

Sake and oyster sauce examples...some oyster sauces pour out of the bottle better than others.  This is my favorite.


Cook rice according to instructions.  (Again, jasmine is my favorite.)

Prepare the marinade and let meat sit in a medium sized mixing bowl while you prepare the remaining ingredients.

Blanch the broccoli (cook in boiling water for about 2 minutes until bright green and then pour out the water).

Stir together the sauce ingredients in a small bowl.  You will need this located by the stove along with the broccoli for "go" time.

Now, for "go" time.  I suggest you use the largest skillet you have.  I'm never able to cook all the meat at one time so you may want a plate near as you finish rounds of the meat.  My Cuisinart nonstick is HUGE, too!

I found high heat will borderline cause a grease fire on my stove so I usually cook on heat around 7/8 on my electric stove.  Make sure the skillet is heated before you add the sesame oil and meat!

Add the meat in layers to the pan, making sure they do not touch.  Cook on each side about 2 minutes.  This is why you want your meat even and thin.  It helps you cook evenly and quickly.

Add your garlic when finishing the meat...for about 30 seconds.

Add broccoli and sauce and bring to a boil.

Pour in dissolved cornstarch and cook until thickened.  The more it sits, the thicker the sauce will become.

Enjoy.  I hope you like it as much as we do!

Wednesday, October 8, 2014

Asian Cole Slaw

Asian Cole Slaw

My coworker brought this slaw to a potluck (several times) and it was always a hit.  (Karla is quite the cook among her many talents.)  Don't like slaw?  I didn't either...until I had this!I made it tonight as a side and Hunter enjoyed it as well.  

The recipe I have from Karla is double what I've typed below.  The original recipe probably feeds 10!  I don't mind it leftover but I should probably note it can get soggy if it sits too long because of the ramen noodles.  You certainly can assemble ahead of time (like Karla would do).  Just prepare and save the last step (pouring the dressing) until you are ready to serve!

5 oz plain cole slaw (bags from Dole come in 10 oz)
1 pkg ramen noodles (asian or chicken)
1/2 c. sunflower seeds
1/2 c. sliced almonds

1/4 c. sugar
1/6 c. apple cider vinegar
1/6 c. olive oil

-Break up the ramen noodles into the slaw.  Keep the seasoning packet aside for the dressing.  

-Add the sunflower seeds and almonds to the slaw mix.  

-In a small bowl, whisk together the sugar, apple cider vinegar, olive oil, and ramen noodle seasoning.

-When you are ready to serve, add the dressing to the slaw mix and toss!

Tuesday, September 16, 2014

Lemon Orzo Pasta with Tomatoes and Asparagus

This is one of my absolute favorite recipes from Pinterest.  I've been making it for years and just today realized I had some pictures but never made the post!

Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved

1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
Kosher salt
Fresh ground pepper

Grated Parmigiano Reggiano

Bring 2 large pots of water to boil. 
In one pot, add asparagus to boiling water and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. 
Place blanched asparagus in a bowl of ice water to stop the cooking and keep them pretty green.

In the second pot,  cook the orzo per package instructions.  When tender, drain and place in a large bowl. 

Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. 

Stir into orzo and vegetables.  Stir in grated Parmigiano Reggiano.

Serve warm, room temperature or cold (my fav).

Tuesday, September 9, 2014

Pumpkin Chip Cookies

Every year, about this time, I get a craving for these pumpkin chip cookies.  Let's be honest...I crave them year round. But this time of year I find an excuse to make them more often.  Some places only carry pumpkin seasonally (ahhem Trader Joes) and some all year.  So if you cannot find it, don't give up.  In Albertsons it is by the pie fillings and not by candied yams and sweet potatoes like one would think.  This was one of the first recipes I discovered on pinterest circa 2011.  I have made it my own.

The cookies can be described by having a hint of pumpkin. Even those that do not like pumpkin like this recipe.  They are very cake-like and fluffy (so leave room on your cookie sheet for them to spread). Think of them as muffin tops.  If you don't care for butterscotch you substitute 2 cups of chocolate chips (I prefer half and half).

Pumpkin Chip Cookies


2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

2 large eggs
1 cup granulated sugar

1/2 cup canola oil
i cup canned pumpkin
1 tsp vanilla extract

1 cup butterscotch chips
1 cup semisweet chocolate chips


Preheat your oven to 325.

In a separate bowl, mix the first section of dry ingredients.

In your mixer on medium speed (with the paddle attachment), beat eggs and sugar until light yellow (almost 2 minutes).   Turn to slow speed and mix in oil, vanilla and pumpkin.

Add your dry ingredients until just combined (about a minute).

Fold in chocolate/butterscotch chips.

*I used two baking sheets, one insulated and one not, to see which I preferred.  I would NOT use insulated.  They cook more thoroughly and stay together better.  I even think they rise better using a traditional cookie sheet.*

Using your 1/4 measuring cup, make about 10 cookies per baking sheet. Don't fill up the cup entirely.  I did 8 per sheet (2 sheets) and they were entirely too large (even for me).  If you did 10 a sheet, the recipe will yield about 20 cookies.  They pour out quite nicely.

Bake in the oven for about 16 minutes.  Let cool for 5 minutes before removing from the baking sheet.

The picture above shows the cake and muffin-like consistency.


Wednesday, September 3, 2014

Shrimp and Grits Casserole

This shrimp and grits recipe is courtesy of Nancy's mother, using grits that Catherine and David sent us when we moved to Boise, and with photography help from Claire while visiting.  My friends are the best.

This Shrimp and Grits recipe can be prepared ahead of time because it is a casserole and makes for good leftovers (another plus for the Hodges' house).  When Nancy lived with me her mom would send her back to Birmingham with frozen containers of these shrimp and grits.  That began my obsession.  There is a bit of food prep but you mix everything together and are set!  Ironically my coworker uses the same recipe - it was also published in Southern Living.  You see, it is a good one!

First, can I just tell you how amazing these grits are? I've made this recipe probably 50 times but these grits make it extra special.  The casserole holds together better with these grits (before I would use a bowl which was ok).  I don't think I can eat any other grits ever again (think rich, creamy and chunky).  So keep this in mind for the recipe.  Old fashioned stone ground corn grits are WAY better than Quaker instant (no offense). 

Here is a close up picture!

You recognize this bag.  I use this shrimp often from Fred Meyer. I am weird and have to find wild shrimp.  The small shrimp work well because you get a good amount throughout the casserole.

This is one of our favorite finds at the Boise farmer's market and I kick myself for not having a picture.  There is an older couple with a booth dedicated to garlic - every kind you can imagine.  Hunter and I like to pick different ones each time we go.  Asian tempest was described as sweet.  Chesnok red was full-bodied - that is the one I used for this recipe!


4 c. chicken broth
1 c. regular grits
1 c shredded sharp cheddar cheese (~ .25 lb)
1 c pepperjack cheese (~ .25 lb)
1 T butter
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced (or 2 small)
1 lb shrimp, peeled and cooked
1 10 oz can Rotel
1/4 tsp pepper

*For this recipe I used my food processor both for the cheese and for the peppers and onions.  The peppers and onions definitely make for a better presentation hand chopped but it tastes just the same.  AND it saves some time.

Bring chicken broth to a boil and add grits.  Stir and cover, reduce heat and simmer for 20 minutes.  

Stir in both cheeses into the grits.  Set aside. 

Melt butter in a large skillet over medium heat and saute bell pepper, onions and garlic for about 5 minutes. 

Stir together grits, green onion mixture, shrimp, pepper and rotel. 

To give you an idea, this is what it will look like:

And this is the fabulous dish my sister gave me as a gift one year.  Food never sticks.  I use it often!  It works great for this recipe.  

After about 35 minutes in a preheated 350 degree oven, I present you with the colorful finished product...

Tuesday, August 26, 2014

Averie's Chocolate Chip Cookies

I want to be this girl, Averie.  I have a love/hate relationship with her because I LOVE her recipes but I hate that I lose all self control! :)  It is a miracle I have not blogged about this recipe.  It is my favorite BY FAR.  I've made about 10 batches since I moved here.  They are highly approved from all visitors and Hunter's office.  I even shipped them to the home office.

A couple things stand out in this recipe:
1.  Pudding Mix
2. Refrigeration of dough required
3.  They are MASSIVE
3/4 c. unsalted butter, softened (1.5 sticks)
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
1 large egg
1 tsp vanilla extract (or 1/2 tsp of vanilla paste)
2 c. all-purpose flour
1 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 tsp baking soda
pinch salt
1 bag (10 oz) Trader Joe's chocolate chunks
I've tried different chocolate chips but these by far are the best.  I stock up on these.
I've been meaning to post a picture of the butter here.  I first saw the small bars when I moved out here.  They are squatty but the same measurements of the long sticks back home.
This discovery is from the farmer's market (I am obsessed).  You can see the vanilla bean specs in the cookies because of it.
In your mixer with the paddle attachment, mix the wet ingredients (first paragraph) for 4 minutes on med-high speed. 
Scrape the sides.
Add dry ingredients on low until just combined (about 1 min).
Add the chocolate until just combined (30 seconds). 

This is how large the cookies should be.  I use my 1/4 measuring cup. 

They make 14 cookies (ok, i ate one).  Do not be confused.  Be accurate.
When you place them on the tray, flatten them a bit.  They do not spread when baking.  

You will them cover with plastic wrap and put in the frig for at least 4 hours.

They bake at 350 for 11 minutes.  Let them cool on the pan.

I believe they are best the next day...if you can wait that long.


Monday, August 25, 2014

Our Favorite Waffle Recipe

Our favorite impulse wedding giftcard purchase was a Calphalon waffle iron.   Our fav time to use it is a lazy Saturday morning.  I make the waffles while Hunter cooks the bacon.  We've made several recipes but to this date, this is our favorite.

*Our favorite requires a little more work (of course) but a good backup recipe with pantry ingredients can be found here.

The name of the recipe:

Waffles of Insane Greatness
333 reviews and 5 stars...I knew it must be good!


3/4 c all-purpose flour
1/4 c cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/3 cup vegetable oil  (I will try less!)
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract


I use my mixer...

Mix the dry ingredients - flour, cornstarch, baking powder, baking soda, and salt. Mix. 

Add the egg, milk, vegetable oil, egg, sugar and vanilla and mix again. 

*Important: Let the batter sit for 30 minutes.  (Some say beat the egg white first but I couldn't tell a difference for the effort.)

Preheat the waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. (This is part of why I love this recipe!) 

Notice the steam - I keep the setting one notch past the medium setting.
The recipe makes what you see below.  It is perfect for the two of us but you can easily double it!