Saturday, November 11, 2017


~ Pampered Chef

1 lime, juiced
1/3 c. creamy peanut butter
3 garlic cloves, peeled
3 T. soy sauce
2 T. brown sugar
2" piece fresh ginger root, grated (about 2 t.)
2 t. Sriracha
1 lb. chicken tenderloins
2 pieces (8.8 oz.) naan
1 medium carrot, peeled
1/3 seedless cucumber
1/4 c. loosely packed cilantro leaves, chopped

Combine lime juice, peanut butter, garlic, soy sauce, brown sugar, ginger, and Sriracha in Manual Food Processor and process until smooth. Reserve 1/4 cup of sauce and set aside. Place chicken in mixing bowl and top with remaining sauce. Mix to coat.

Spray Executive Nonstick Double Burner Grill with oil and heat over medium for 3-5 minutes. Add naan to one side of the pan and chicken to the other. Cook naan 2-3 minutes per side. Cook chicken 3-4 minutes per side or until internal temperature reaches 165 degrees, then transfer to a mixing bowl and coarsely chop with Salad Chopper.

Grate carrot and cucumber; set aside.

Spread two tablespoons of reserved sauce on each piece of bread. top with chicken and grated vegetables. Use Herb Mill to grate cilantro over the top.

Makes two pizzas.

Notes: I've linked some of the specific Pampered Chef products the recipe calls for, but use whatever you have available. We triple this recipe for our family and make a few adjustments. We do use the Manual Food Processor for the sauce, but we use chicken breasts instead of tenderloins and bake them in the Rockcrok Everyday Pan. We like using the Salad Chopper with the chicken, but we've also used a knife for the job. We buy naan from Costco in a package that's enough to triple the recipe, but uses smaller pieces of bread. The naan gets heated on an electric griddle and we use a knife to chop the cilantro. 

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Sunday, November 5, 2017


~ The Costco Connection - October 2016

1 T. light brown sugar, packed
1 t. ginger
1/4 t. cinnamon
1/4 t. salt
1/4 t. pepper
1/8 t. cloves
1/8 t. cayenne
2 1-lb. pork tenderloins, trimmed

Preheat oven to 425 degrees and line baking pan with foil.

Mix brown sugar, ginger, cinnamon, salt, pepper, cloves, and cayenne in small bowl. Rub mixture on pork.

Place pork in prepared pan and roast 15-18 minutes or until internal temperature reaches 145 degrees. Remove from oven, cover loosely with foil, and let stand for three minutes before slicing and serving.

Saturday, October 28, 2017


~ Tagalog Lang

1 whole fleshy fish (lapu lapu, red snapper, carp, or mackerel)
1 t. salt
1 t. pepper
flour for dredging fish
oil for frying
2 T. oil
1 t. minced garlic
1 T. ginger root, cut into strips
1/2 c. sliced onion
1/2 c. red bell pepper strips
1/2 c. green bell pepper strips
2 T. soy sauce
2 T. cornstarch
1/4 c. brown sugar
1/4 c. vinegar
2 c. water

Rub the fish with salt & pepper. Dredge with flour and deep-fry in very hot oil. Set aside.

In a skillet, heat two tablespoons of oil. Add garlic, ginger, onion, and bell peppers; saute lightly until crisp-tender. Set aside.

In a small pan, whisk together soy sauce, cornstarch, brown sugar, vinegar and water. Simmer five minutes or until thickened, whisking often.

Place fish on serving dish. Pour sauce over fish, then arrange bell pepper mixture on top.

Notes: My sister suggested we try this tasty Filipino dish. We modified it slightly according to what we have on hand, using cod fillets from the freezer and whole wheat flour because I ran out of regular. I know frying is key to the recipe, but I'm going to try broiling it next time to see if there's much of a difference in taste. We serve it over brown rice. 

Tuesday, September 26, 2017


~adapted from Italian Food Forever

2 lb. brussels sprouts
2 T + 2 t. olive oil
1 1/2 t. salt
3/4 t. pepper
pinch red pepper flakes
13 oz. smoked sausage, diced
4 garlic cloves, thinly sliced

Preheat oven to 400 degrees. Line baking sheet with foil.

Trim ends off brussels sprouts and cut in half. Add to a mixing bowl with oil, salt, pepper, and red pepper flakes. Toss to coat, then spread on foil-lined baking sheet. Sprinkle sausage over top of sprouts.

Cook 15 minutes, then remove from oven and stir. Cook another 10 minutes, then add garlic and stir again. Cook until brussels sprouts are browning on the outside and fork-tender, about 10 minutes.

Notes: We skip the foil-lined baking sheet and use a baking stone instead. I'm confident a baking sheet works just fine, but I don't know how essential the foil is. We've served ours over quinoa cooked in broth and mixed together with shaped noodles.

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Saturday, September 23, 2017


~ Pampered Chef

2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 c. mashed ripe bananas
1/3 c. milk
1/3 c. peanut butter
3 T. vegetable oil
1 egg
3/4 c. chocolate chips
1/3 c. peanuts, coarsely chopped

Preheat oven to 350 degrees. Spray bottom of Loaf Pan with cooking spray.

In a large bowl, mix flour, sugar, baking powder, and salt. Stir in bananas, milk, peanut butter, oil, and egg until dry ingredients are just moistened. Mix in chocolate chips, then pour batter into prepared pan and sprinkle with peanuts.

Bake 60-70 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 10 minutes, then remove and place on cooling rack to cool completely.

Makes one loaf.

Notes: We prefer not to have nuts in  bread, so we don't sprinkle any peanuts on top. I've linked the pan the recipe calls for, but you can use whatever 9x5 loaf pan you have available.

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Thursday, September 14, 2017


~ Minimalist Baker

1 medium butternut squash, peeled and cubed
3 1/2 T. olive oil, divided
1 t. sea salt
1/2 t. pepper
1/4 c. pecans
2 T. brown sugar
2 c. baby spinach or arugula, chopped
1/4 c. dried cranberries
1 T. balsamic vinegar (optional)

Preheat oven to 400 degrees and position rack in center of oven. Toss cubed butternut with 1 1/2 tablespoons of olive oil, salt, and pepper. Roast 15-20 minutes or until just tender.

While the butternut is roasting, heat a skillet over medium heat. Once hot, add pecans and stir until toasted and fragrant. Remove from skillet.

To the same skillet, add brown sugar and 1 tablespoon of olive oil. Stir to combine, then add pecans pack in with a pinch of salt and toss until fully coated and fragrant. Transfer to a plate to cool, spreading out to prevent sticking.

Add greens and cranberries to serving bowl. Once butternut is done roasting, add it and pecans to serving bowl. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Serve immediately.

Notes: We use walnuts instead of pecans because we always have them on hand, but they're super greasy when we candy them. We'll skip the oil and brown sugar from here on out and just toast them. 

Wednesday, September 6, 2017


1 c. sugar
1-2 T. molasses for light brown sugar
3-4 T. molasses for dark brown sugar

Mix ingredients completely.