Author

Wendy

Recipes

Spicy Beef & Zucchini with Pineapple Romesco

by Wendy June 20, 2016

written by Wendy

Spicy Beef & Zucchini with Pineapple Romesco

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Spicy Beef and Zucchini with Pineapple Romesco is a great meal for your family! It does not take a long time to prep or cook the meal. It is something that is different but well worth the try! With enough spicy heat and the right amount of sweetness to make the flavors pull together nicely! It just made the favorite meal list in our family. How about yours?

Ingredients for Your Spicy Beef & Zucchini with Pineapple Romesco

2 medium zucchini

1 can pineapple chunks, with juice drained

1 large red bell pepper

1 1/2 lbs of steak (NY Strip, Rib-eye or tenderloin)

5 tbsp olive oil, divided

1 tbsp spicy steak seasonings (McCormick)

1 cup grape tomatoes

8 cloves garlic

1 1/2 tsp smoked paprika

3 tbsp smoked almonds

3 tbsp sherry wine vinegar

3/4 tsp sea salt or Mrs. Dash

Putting Your Meal Together:

You need to heat your pan on a low-medium heat. Cut zucchini, pineapple, and red bell pepper into pieces. Cut your choice of beef into chunks, about 1 inch. Add 1 tablespoon of olive oil in the bottom of your pan, then add your meat and veggies. Add steak seasoning along with your garlic cloves in your meat and vegetable mixture. Coat with 1 more tablespoon of olive oil and smoked paprika. In another pan, add some oil, pineapple and your grape tomatoes on low heat. Make sure you turn the fruit, so they do not burn.

Cook beef and veggies for about 5 to 6 minutes while stirring. Make sure meat is cooked all the way through, and your veggies are a little bit crunchy to tender.

Place some of the pineapple(4 tbsp) and tomatoes( 5 to 6 right size grape tomatoes) into the food processor or blender. Add almonds, vinegar, salt, and remaining 3 tablespoons of oil to the pineapple; blend until smooth.

Plating your dinner is the simple part of this whole meal! Place the Pineapple Romesco on the bottom of the dish, add your meat and veggie mixture and top it with the extra pineapple and grape tomatoes. This meal will feed 4 people easily!

My family and I loved this meal! It packs the flavor, and it has the right amount of spicy heat with the right amount of sweetness to pull it all together! I hope your family will enjoy this as much as mine did!

(recipe adapted from Publix Aprons)

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June 20, 2016 42 comments

Recipes

Ginger and Pineapple Chicken

by Wendy June 14, 2016

written by Wendy

This post may contain affiliate links. Please refer to the Disclosure Policy.

Now a days, with fast food being the easier way to go, it is nice to be able to sit down and enjoy your loved ones presence at the dinner table. Ginger and Pineapple Chicken is a great way to do just that. This is a healthy and tasty way to start that tradition up again!

Ingredients to make Ginger and Pineapple Chicken

4 skinless chicken breast halves, diced
1 (8 oz.) can pineapple slices or chunks in own syrup

2 tsp flour (gluten-free)
2 tsp cornstarch
1/2 tsp grated ginger root or 1/8 tsp. ground ginger
1/4 tsp sea salt
2 c. hot cooked rice
1 (6 oz.) pk. frozen broccoli florets, cooked and drained

1/4 cup pineapple juice
1/3 cup + 2 tablespoons apricot-pineapple preserves

1/4 cup soy sauce
1/4 cup brown sugar, packed

1/2 teaspoon coconut oil
3 cloves garlic, minced

1/2 tsp black pepper

2 eggs
4 tsp water

1/2 tbsp onion powder

How to put together your fabulous dinner

Preheat the oven to 375 degrees. Line a sheet pan with foil and grease foil.

In a medium bowl, whisk the eggs and water together.

In a gallon-sized plastic bag, combine cornstarch, flour, garlic powder, ground ginger, onion powder, sea salt and pepper. Make sure you mix well.

Dip diced chicken pieces into the egg wash and place each dipped piece of chicken into the plastic bag, then shake until evenly coated with flour mixture.

Place diced chicken, evenly spaced, on the prepared sheet pan.

Bake for 15 minutes. Flip the chicken over and bake for an extra 15 minutes, until you reach the desired crispness.

While the chicken cooks, prepare the sauce. In a small sauce pan, heat the coconut oil over medium heat. Add the garlic and fresh ginger, and cook for 30 seconds. Add the pineapple juice, soy sauce, preserves, brown sugar and cornstarch. Mix the contents of the pan and bring the sauce to a boil. Reduce the heat and cook the sauce until it thickens.

In a large bowl, toss the chicken and sauce, stirring to evenly coat. Add fresh pineapple and stir until everything is mixed. Serve the Ginger and Pineapple chicken over rice and garnished with chopped green onion.

(recipes adapted from cooks.com and tiphero.com)

I hope you enjoyed the Ginger and Pineapple Chicken and thank you for stopping by after your long day to check this lovely meal out! Meals to bring families back to sharing about their day and loved ones being able to learn something new!

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June 14, 2016 34 comments

Recipes

Mushroom Ravioli in White Wine Sauce

by Wendy June 9, 2016

written by Wendy

Mushroom Ravioli in White Wine Sauce

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Mushroom Ravioli in White Wine Sauce sounds elegant and somewhat dainty but do not let the name of this dish fool you! It packs a lot of flavor and wrecks havoc on your taste buds. It will make you want more! This is a great dish to serve anytime and anywhere. The ravioli dish is easy to make and if you are a novice, do not fret! You will be able to cook this meal too. So, let us get ready and cook!

Ingredients for Mushroom Ravioli in White Wine Sauce

1 package mushroom ravioli (store-bought, Public’s or Wal-Mart)

1 1/2 cups chicken broth (or sodium reduced or no sodium chicken broth)

3/4 cup dry white wine

2 tbsp unsalted butter

1 shallot, finely minced

2 garlic cloves, finely minced

olive oil

sea salt

ground black or white pepper

How to put it together:

Cook the mushroom ravioli in a large pot of boiling salted water until the pasta is tender and the filling is hot. The ravioli with start to float to the top when they are done. In your saucepan, melt 2 tbsp of butter with a drizzle of olive oil over a medium heat. You will then add diced shallots and cook while stirring frequently, no more than 1 minute. Add your garlic and the chopped fresh parsley to the saucepan. Add a pinch of white or black pepper and once the garlic is aromatic and softened, which is about 30 seconds, add the white wine. Bring the liquid to a boil and reduce the heat to keep up a good simmer until the liquid is reduced to about 1/2. (reduce the sauce until you have more than half of the liquid left) Add the chicken broth and increase the heat back to medium. Bring to a boil, reduce the heat again, and simmer until the liquid is reduced by about 1/2, about 7 minutes. Add 3 tbsp of butter and mix in well. Remove the sauce from the heat and adjust sea salt and white or black pepper to taste. Plate the strained mushroom ravioli, pour the white wine sauce over the ravioli and add Parmesan cheese as your garnish. Serve in a bowl hot to your family and friends for a meal they will not forget.

I am so glad you tried out this Mushroom Ravioli in White Wine Sauce recipe! I hoped you enjoyed it as much as I did! Your loved ones are probably thinking you spent HOURS slaving in the kitchen but your secret is safe with me!

(Recipe was adapted from cookingwithalison)

June 9, 2016 10 comments

Recipes

Squash and Zucchini with Basil and Feta

by Wendy June 6, 2016

written by Wendy

Fresh vegetables always taste better out of the garden. That crisp taste that you can not get out of a store-bought can. Squash, peas, tomatoes or any other vegetable is top-notch when you can pick it in the morning and eat it for supper that night! Yumm! This recipe of Squash and Zucchini with Basil and Feta is no different! Fresh from Mother Earth to your table, you will not be able to get enough once you start eating!

Ingredients for Squash and Zucchini with Basil and Feta:

3 tablespoon olive oil

2 cups squash, sliced

2 cups sliced zucchini

salt, to taste

freshly ground black pepper, to taste

crumbled Garlic and Herb feta cheese

8 leaves of finely chopped fresh basil

How to put it together:

Heat a large nonstick skillet over medium-high heat, add olive oil to your pan, swirling the oil around the skillet to coat the pan. Heat the oil in the pan for about 20 seconds. Add squash and zucchini to pan; sauté 5 minutes or until vegetables are tender, while stirring frequently. Add in a pinch of sea salt and fresh ground pepper to taste. Transfer your squash mixture to a serving platter or a serving bowl. Sprinkle with Feta cheese and fresh chopped basil on top. Serve with a meat main course or by itself.

This recipe is good, hearty and a great way to eat your vegetables a different way. This pairs well with chicken or a good steak. Remember to eat up and enjoy this summer time treat! If you enjoy a glass of wine with your meal, I heard this goes well with a white wine. Which white wine, you ask? I will leave that up to you! So many choices out there… where to start?Enjoy!

(recipe was adapted from myrecipes.com)

June 6, 2016 33 comments

Recipes

Easy Peach Cobbler

by Wendy May 30, 2016

written by Wendy

Who does not like that sweet gooey taste of fresh cobbler right out of the oven? Easy Peach Cobbler, in my opinion, is the best cobbler for any get together, church function or just because you want it! You can top it off with frozen whipped cream, ice cream or nothing at all and it will still taste great!

Ingredients for Easy Peach Cobbler:

1 large can of peaches in light syrup, sliced and drained
1 cup of flour
1 cup of sugar
1 cup of milk, whole
1 stick of butter

Directions on putting together your Easy Peach Cobbler:

Melt stick of butter in a 13×9 inch baking dish.

When butter is melted add drained, sliced peaches to the hot butter in your baking dish.

Combine 1 cup of flour, 1 cup of sugar, and 1 cup of milk, stirring the ingredients are moistened and non lumpy. Pour batter over butter and peaches (do not stir the mixture).

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

You can add a bit of cinnamon and sugar on the top of cobbler for the extra flavor!

If you are a wine drinker and love a glass with dessert, Easy Peach Cobbler pairs well with light sparkling Muscat-based white wine. If you do not partake in any spirits, a cold glass of milk works fine too!! I hope you enjoy and share with family and friends!

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May 30, 2016 25 comments