Wednesday, June 6, 2012

Canvas Family Tree

Over Spring Break, we had a bunch of family in town.  I have been throwing the idea around to do something crafty for a family tree and decided on the following:

Nothing fancy, just took some basic canvas paints, canvases and painted some trees on each canvas.  Then Since I had so much family here at the time, we each put a green fingerprint on a branch and I wrote initials and birthdays next to each 'leaf'.

I ended up making 4 of these with my Sister in Law and she took 2 back to some of our family where she lives so they can add on to them.

Here's ours:
This certainly looks like a 'Spring' tree, but by the end of this summer we should have almost ALL of our living family's fingerprints (on both sides)!!!  That is an additional 23 prints!!!  Nice and full :)

Tuesday, June 5, 2012

Yakasoba Noodle Mongolian Beef

I am a sucker for Mongolian Beef.  I also love yakasoba noodles.  *Poof*...... the best meal EVER!

Over the last year or so,I have perfected this mongolian beef sauce as well as the way to make the meat to make it turn out right.

This recipe ONLY available in my E-BOOK!!!.............. COMING SOON!

Quick Pico De Gallo

Ok- I promised-  Here is the Pico recipe that I have been receiving RAVE reviews on and frankly I'm a bit obsessed with.  I think I have made this 6 times in the last 2 weeks.... LOVE IT!  Can't get enough of it....

First thing you MUST have in order to make this Pico perfect is this handy chopper that makes life worth living in the kitchen. 

You can buy it here or in the store at Bed Bath and Beyond (Don't forget to bring a 20% off coupon!)

Pico De Gallo

First- You better get a decent sized bowl to start with-  This won't be your storage device (you will need something much smaller once you have dented your final product)

Get out your CHOPPER! (If you don't have a chopper, you can hand chop, but it takes a lot of time and isn't as pretty)  You will NOT be sorry you bought this kitchen tool.... Trust me.

For a GOOD size (mild to medium heat) batch ~ 6 cups,  you will need:

2 tbsp crushed or minced garlic
1 medium onion
2 large jalapenos
1/3 bunch of cilantro
5 hothouse tomatoes
salt and pepper
4 sm or 3 lg avocados
Juice from 1 lime

I chop and add the ingredients in the specific order listed above:

  • Put the garlic and chopped onion in your bowl.
  • When getting ready to put the jalapenos in the chopper, cut off the stem and then just swing a knife around inside the jalapeno to remove the seeds and membrane.  If you want hella hot pico, then keep the seeds and membrand.  Rinse the jalapeno and place directly on the chopper (whole). *If you handle the jalapeno a lot with your bare hands, PLEASE wash your hands well.... we won't go into why, but I am sure you can take a pretty good guess.  If you don't want to risk it, just wear gloves.
  • I pick the amount of cilantro I want, rinse, then put on the grate and place a slice of tomato over it so that all the cilantro goes into my recipe and doesn't get stuck in the top of the chopper:

  • Finish chopping the rest of the tomatoes (I try to deseed them as much as possible before chopping).  As soon as you have all the tomatoes in your bowl, generously salt them and do not mix!  The salt will make the tomatoes sweat and brings out more flavor.  Add pepper at this time too.
  • Now onto the avocados.... Cut avocados in half lengthwise.  Pull seed out by forcing blade of knife (not the tip) onto seed and twisting. Gently peel skin of avocado away from the meat.  Once you are ready to chop, just set the meat on the grate and push down with your hand.
  • Take your lime and roll around between your hand and counter to loosen up the juices.  Cut in half and squeeze into the bowl.
  • Mix your pico gently and enjoy! 

Monday, June 4, 2012

The BEST Fish Tacos ever!

Mahi Mahi Tacos

Take (3) 4 oz ish fillets of whatever white fish you would like to use and heavily season both sides with a salt free cajun seasoning.  Then 'grease' a pan with olive oil and over medium heat, cook for 5-6 minutes on each side or until done.  If cooking too quickly, turn the heat down and just watch until it would easily flake apart when flipping- over cooking will dry out the fish.< - Not so yummy.   When the fish is done, take out of the pan and cover with a paper towel to keep the heat in and animals and husbands out :)
*I used Mahi Mahi.... Halibut would be fabulous or you could even use Tilapia <- Not so fabulous, but it all depends on what is available and how much you are willing to spend.

Wipe out your pan.  Put just enough olive oil to cover the bottom then heat on high flame until bubbles emit when putting the handle of a wooden spoon in the oil.  FLASH FRY the 'raw' corn tortillas on each side... Around 30-45 second per side....careful not to do it too long or you will burn the shells!  You will have to add a bit more oil after frying 1-2 tortillas.  Drain quickly on paper towels, lightly salt one side of the cooked shell and place in taco stand to keep shape. 

OR: This is how I did it for the tacos pictured above and I prefer it this way -> Put shredded cheese on the raw shell and the fish on top of that.  Microwave for 20-25 seconds and then assemble the remaining ingredients:

Shredded Mexican Cheese Blend
Cooked Fish
Generous portion Pico de Gallo (recipe coming tomorrow)
Mixed coleslaw (with the dressing) on top

I actually ate two of these and wanted a third, but restrained myself.  Really really, very, very VERY Good!!!

Fancy Schmancy Plain Ol Tacos

I have a LOT of catching up to do with recipe posting! 

Ground Turkey Tacos on Flour Tortillas:

Brown 1 package ground turkey breast.  Once very chopped up, either pour 1/3 cup or 2 packets taco seasoning on the meat and mix well. add 1/2 cup water to help the seasoning dissolve. 
*Alot of seasoning is necessary due to the low fat content of the meat..... trust me.... use a lot.

Put just barely enough olive oil to cover the bottom of a 6"-8" frying pan. Heat on high flame until bubbles emit when putting the handle of a wooden spoon in the oil.  FLASH FRY the tortillas on each side... careful not to do it too long or you will burn the shells!  You will have to add a bit more oil after frying 1-2 tortillas.  Lightly salt one side of the cooked shell and place in taco stand to keep shape.  I normally use the 'raw' corn tortillas.... either way is tasty.

Assemble in this order:
  • 1 scoop taco meat (about 4 tbsp)
  • Shredded mexican cheese
  • Couple drops taco sauce of your choice
  • Generous helping of Pico De Gallo (recipe coming tomorrow)
  • Spoon sour cream on shell top/side
  • Shredded lettuce (on the sour cream)