Friends

Beau and I had dinner last night at Charleston Grill with our friends, Martin and Ivania, Josh and Kelly. Josh and Kelly are moving to DC this week and it was a kind of farewell dinner for them. We had a great time getting all dressed up, eating great food and most of all, enjoying our friends for hours! Granted, they are new friends to me, having married Beau, but so glad they’re in my life. And although it was such a joy-filled evening, Beau and I are sad to see them go. Next month we will be saying goodbye to Martin and Ivania as well. Which makes us even more sad.

 

“Here’s to Them” Lemongrass Mojito

 

2 lemongrass stalks

6 large fresh mint leaves

3 T sugar

6 T white rum

3 T fresh lime juice

Ice cubes

1 c chilled club soda

 

Microwave lemongrass on high for 40 seconds. Cut bottom 7 inches from each stalk. Slice thinly (save tops for garnish). Combine sliced lemongrass, mint and sugar in shaker; mash well with muddler or wooden spoon. Add rum and lime juice; mash until all sugar dissolves. Strain into 2 highball glasses. Fill with ice; top with club soda. Garnish with lemongrass tops.

 

Wedding Extravaganza

My parents drove down this weekend for a wedding of some very close friends of ours. My dad’s college roommate’s daughter got married Sunday evening. I think this is mine and Beau’s fifth wedding since March, including our own. WOW! We had a great time with the ceremony being performed outside, overlooking a lake and then food and dancing indoors. Lots of fun!

 

I had a great conversation with the bride’s grandfather. He and his wife, Mimi (she’s in one of the photos) came to mine and Beau’s wedding. The grandfather (named Twin) was hugging me and telling me he had a great time at my wedding. Then he looks to Beau and asks, “Was he there?” Yes Twin, Beau was there. J I guess Twin had too much fun to remember.

 

“Too Much Fun” Jalapeno Goat Cheese Hushpuppies

 

1 c yellow cornmeal

1 ½ T flour

1 ½ T sugar

¾ tsp kosher salt

½ tsp baking powder

¼ tsp baking soda

½ c buttermilk

2 T beaten egg

1 ½ T chopped seed jalapeno

4 oz coarsely crumbled soft fresh goat cheese

Canola or vegetable oil, for frying

 

Whisk first 6 ingredients togeher in medium bowl. Whisk together buttermilk, egg and jalapeno. Stir buttermilk mixture and cheese into dry mixture.

 

Add enough oil to a deep, medium saucepan to make it 1 ½ inches. Attach deepfryer thermometer to pan; heat oil to 320 or 330 over medium heat. Working in batches of 4-5, drop batter by T into oil. Cook until golden, turning occasionally, about 4 minutes. Using a slotted spoon, trasnfer hushpuppies to paper towels.

 

Showers and Friends

If you’re like me, you’re overwhelmed with the number of weddings, babies and showers that are happening right now. And I have added to this number with my own wedding and showers. Typically this is what spring/summer means for women-lots of showers and weddings and what not. It’s a lot of fun.

 

I attended a baby shower last night for a dear friend of mine, Sarah. The girls throwing the shower did an AMAZING job! The details that these girls put into things was truly remarkable. I couldn’t even think up these ideas and details. I don’t where they got this talent, but I want some.

 

I had remarked to co-worker yesterday that I was certain there would be wine at the shower, but wasn’t sure if that meant there would be no punch. And I LOVE punch! Who doesn’t love punch?! When do get punch except at a shower? And let’s be honest, I’m not going to go home and make myself a big bowl of punch. Pour myself a glass of wine I could do. But make punch? Nope. Needlesstosay, I was hoping there would be punch. And there was!!!! It was delicious. Some sort of Mango “Momtini”. (No alcohol.) Basically, a mango punch type thing. I had a couple of glasses. J

 

“Need A Reason to Make” Sunset Punch

1 quart cranberry cocktail

1 quart pink lemonade

1 quart OJ

1 quart pineapple juice

1 quart ginger ale, chilled

1 quart raspberry sherbet or sorbet

 

Combine first 4 ingredients and chill. Stir in ginger ale and scoop in sherbet.

 

And of course, if you insist on making the punch for just yourself J you can quarter the recipe.

 

 

Have you heard?

Have you read the article talking about Arizona’s new law, upheld by the Supreme Court, stating that businesses will now be penalized for hiring people living in this country illegally?

 

But notice in the article what it says about some of the justices point of view on the subject…

 

“Justice Breyer said the Arizona law upsets a balance in federal law between dissuading employers from hiring illegal workers and ensuring that people are not discriminated against because they may speak with an accent or look like they might be immigrants.”

 

Please! Give me a break. It’s called asking for proper documentation. Again, why does the US feel the need to protect the rights of people who are not citizens of this country? I think this is also another example of our government thinking that the rest of us are just really not that smart.

 

“Arizona”  Grilled Corn with Honey Ancho Chile Butter

8 T unsalted butter

1 T ancho chile powder

1 tsp cumin

1 T honey

½ tsp oregano

½ tsp kosher salt

¼ tsp garlic powder

¼ tsp onion powder

8 ears of corn, husked

 

Melt 2 T butter in small skillet over medium low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.

 

Add oregano, salt, garlic, onion powder and 6 T butter to butter mixture. Mix until smooth.

 

Prepare grill to medium high heat. Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

Something Sour

My sister sent me this picture of Riley the other day. She was eating yogurt and it appears it was a bit sour. Such a cute moment captured!

 

“Something Sour” Lemon Fruit Dip

 

2 c reduced fat sour cream

1 oz sugar-free instant vanilla pudding mix

¼ c fat-free milk

4 tsp lemon juice

1 tsp lemon zest

 

Mix everything together and chill. Serve with fruit.

Some good times

Beau and I had a great weekend! As I said last week, Tanya, Carly and my mom came into town for a little visit. We had a great Friday night of grilling out and chatting and then out on the boat on Saturday with Donna. It was Tanya and Carly’s first time on a sail boat and they loved it! That evening us girls went to Coast for dinner. I think the ladies were happy with their meal, but I was pretty disappointed with not only the food, but the service. It’s no longer a place I’ll recommend. But YOBE! Wow, that was delicious. But ya’ll already know that from previous posts! Sunday was a great message brought to us by Buster Brown at ECBC and then onto the Old Village Post House for breakfast with Donna and friends of ours in town from NC, Joe and Joan. I wasn’t as happy with that food as I had been in the past. But everyone else seemed really happy with their dishes. Maybe I’m losing my touch for ordering the best thing on the menu? Or rather, I think I always end up ordering the best thing for Beau and then I find something else. He definitely had the best thing, hands down. Hmm….

 

All that to say, it was a great weekend all around.

 

“Best Thing on the Menu” Mushroom Croquet Monsieur

MORNAY SAUCE

1 ½ T butter

1 ½ T flour

1 ½ c whole milk

1 bay leaf

½ c finely grated Parmesan

Pinch nutmeg

Hot pepper sauce

 

SANDWICH

8 oz pkg crimini mushrooms, trimmed

7 T butter

2 T minced shallots

12 ½ inch thick slices egg bread (such as challah)

6 thin ham slices

12 oz Gruyere cheese, 9 oz thinly sliced, 3 oz grated (can substitute Swiss)

2 T Parmesan

Fresh tarragon leaves (optional)

*6 fried eggs (explanation at the bottom)

 

SAUCE

Melt butter in heavy medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat o medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt and pepper.

 

Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 T butter in large skillet over medium-high heat. Add mushroom sand shallots; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.

 

Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on baking sheet. Broil until golden. Cool. Preheat oven to 450. Top with ham and slices of cheese. Top with bread and broil. Press to compress. Spread about 2 T sauce over sandwiches, leaving ½ inch plain border. Divide mushroom mixture atop sauce. Sprinkle with cheese.

 

Bake sandwiches until cheese inside melts and otp turns golden, about 10 minutes. Top with tarragon.

 

*You can put a fried egg in the middle of the sandwich before topping with the other slice of bread and the cheese. This is the way Beau’s sandwich was at the Old Village Post House. Really fabulous.

 

 

 

Because my mother asked

For all of you out there who are looking for something easy to make for dinner that will no doubt be a crowd-pleaser, here’s one. But WARNING! It’s not even remotely healthy for you. And part of me hates putting a recipe out there that has canned soup in it, but let’s be honest, sometimes those really hit the spot. This is a recipe given to me by my friend, Sara, years ago and I gave it to my mom this morning.

 

”Easy Tuesday” Chicken Italiano

2 T oil

8 boneless chicken breast halves

1 stick butter (I always use salted butter when cooking-not baking)

8 oz cream cheese (I use 1/3 less fat-you can’t tell the difference in taste or texture)

1 can cream of mushroom (low fat or low sodium is the way to go with the same flavor)

1 envelope zesty Italian dressing mix (can use regular if you can’t find Zesty)

1 c white wine (cooking wine or drinking wine)

2 c sliced mushrooms

 

Preheat oven to 350. Sauté chicken in oil until lightly browned on all sides. Pour into 9x13 baking dish and cover to keep warm.

 

Combine soup, ½ c wine, butter, cream cheese and Italian dressing mix in a saucepan over low heat. Stir to combine. Add 1 c mushrooms.

 

Pour mixture over the chicken evenly. Drizzle remaining white wine over the top and scatter remaining 1 cup mushrooms. Bake 45-60 minutes, until bubbly and chicken is cooked through. Serve over pasta, linguine or even penne.

 

And obviously put some sort of vegetable on your plate!

Frustrated and with no voice

I feel like I don’t have a voice in this world. I mean, I can talk and I do that quite often. And people who know me and like me tend to listen to some extent. But as far as things happening in this world and more specifically, in our country, I don’t have a voice. I want one. I want one real bad.

 

I recently viewed a commercial on television talking about something very PC right now in our country. The commercial was giving a statement as fact, not as opinion. Here’s what frustrates me…

 

We are told that we have the freedom to believe, speak, teach our children, write about, etc. what we believe to be true. In actuality, that’s not so true. We have the freedom to do all of this if we believe the same as the government, the media and Hollywood. If not, well… we’re considered ignorant, intolerant or some other adjective. Funny how one-sided that thought process is, huh?

 

So in a world where one side gets put in jail, scolded, fined, loses their job, branded, etc. there is another side that is awarded, praised and even worshipped as the brilliant people who finally “get it”. Are we that blind? Can no one else see what is happening? This is not progression. This is oppression. We came out of it, only to go back into it. We’re just on the other side now.

 

 

The Ladies are here!

My mom is in town with our family friend, Tanya, and her daughter, Carly. We’re going to have a fun weekend around Charleston with some grilling, a day out on the boat and a girl’s night downtown tomorrow that will most definitely involve some shopping! I’m really excited they’re here. Beau is really excited about the girl’s weekend! ;) So in thinking about a girl’s weekend I thought of this fun food that has girls written all over it! Try it if you dare! And then call me so that I can have a slice. J

 

“All About the Ladies” Triple Layered Triple Chocolate Cake

 

1 ¾ c plain flour

2 c sugar

¾ c good cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 c buttermilk, shaken

½ c vegetable oil

2 extra-large eggs

1 tsp vanilla

1 c freshly brewed hot coffee

 

Preheat the oven to 350. Butter and flour three round cake pans and set aside.

 

Mix together all of the dry ingredients. Mix together the wet ingredients, minus the coffee. Combine the two mixtures and then slowly pour in and mix the coffee.

 

Divide the batter evenly between three cake pans and bake 35-40 minutes. Cool in the pans 30 minutes on a wire rack. Remove from the pans and let them cool completely on racks. Slice each cake layer in half horizontally.

 

CHOCOLATE GANACHES

300g dark chocolate

150g milk chocolate

150 g white chocolate

600ml whipping cream

 

Brea up chocolate into small pieces and place in separate bowls. Slowly bring the cream to just a boil in a medium saucepan. Remove from the heat and cool for a couple of minutes. Pour 300ml of the cream over the dark chocolate, 150ml over the milk chocolate and 150ml over the white chocolate. Leave it to melt for a minute, then stir each of them to combine. Set aside to cool for 10 minutes. Using a mixer, beat each ganache separately until it is shiny, fluffy and just holds its shape (take care not to overmix or the mixture will split, white chocolate especially). When ready to assemble the cake, spread white chocolate ganache over bottom layer, cover with second cake layer, then spread over milk chocolate ganache and top with final layer and cover entire cake with dark chocolate ganache. Make sure to work quickly or ganache will set.

 

Something worth checking into

An old friend of mine, Caleb Bislow, is fulfilling purpose in his life. By the leading of the Holy Spirit he is traveling to dark, dangerous and despised places around the globe. To read stories about what God is doing in these places is really jaw-dropping and truly amazing. You can also check out some of his podcasts on the site. I feel an urgency to personally get involved somehow, as well as make others aware of what is going on. You can check out his website at www.unusualsoldiers.com and read about it. If you would like to start receiving his newsletter (which is worth it), contact Kingdom Building Ministries at 1(200) 873-8957 and ask to be put on his mailing list. You won’t be disappointed.

 

Dip fiasco

On Monday nights Beau and I take Shag lessons with Charlie and Nancy (instructors) and about 12 other people. We have a good time. Monday night Charlie encouraged Beau and I to try a modification to the Belly Roll by dipping (in a way) me. I was not thrilled about trying this because we had done it before and I ended up on the floor. Monday night we tried it again…and I ended up on the floor. Now, before anyone gets upset with Beau, he tried and it’s not like he dropped me. He just dipped me too far down that I couldn’t get back up! Face down on the floor. We were laughing hysterically-me, him and his mom, Donna. So funny.

 

Corn “Dip”

1 pkg frozen shoepeg corn

½ stick butter

8 oz soft cream cheese

½ c finely chopped jalapenos

½ c water

1 T garlic powder

 

Stir together all the ingredients except the corn.  Now stir in the corn and dump into a casserole dish of your choosing. Bake, covered, for 45 minutes on 350. Serve with tortilla chips as a nice little appetizer for guests!

*You can also try adding in a little cayenne pepper for some more heat.

 

Chinese boy

This isn’t a great picture because it was taken with my phone, but this is a picture of my friend, Sara’s, children, Lucas and Ava. I bought this Chinese outfit a few years ago when I lived in China, hoping one day that Lucas would put it on for just a moment so that I could take a photo. That moment came last Saturday when I went over there for lunch. In fact, Lucas had worn it all day Friday and all day Saturday. He loved it. And it made him very interested in China. J So cute.

 

"Chinese Boy" Chicken and Cashews
3 T soy sauce
2 T dry sherry
4 tsp cornstarch
1 lb chicken, cut into chunks
1/2 c chiken broth
2 T oyster sauce
1 T honey
2 tsp sesame oil
1/4 c chopped onion
1/2 c chopped celery
1/2 c chopped red bell pepper
1 T grated ginger
2 garlic cloves, minced
1/2 c chopped scallions
1/4 c chopped cashews

Combine 1 T soy sauce, sherry, 2 tsp corntarch and chicken in a bowl. Toss well. Combine remaining 2 T soy sauce, remaining 2 tsp cornstarch, broth, oyster sauce and honey in a small bowl.

Heat 1 tsp oil in a skillet on medium-high heat. Add chicken mixture to pan and saute 3 minutes. Remove from the pan. Heat remaining 1 tsp oil. Add onion, celery and bell pepper and saute until soft, 2 minutes. Return chicken to pan. Saute 1 minute. Stir in the broth mixture. Bring to a boil, stirring occasionally. Remove from heat and top with scallions and scallions.

Rice Pilaf
Heat 1 T canola oil on medium-high heat. Add 1/2 c chopped onion and 2 tsp grated ginger. Saute 2 minutes. Stir in 1 c wter, 1/2 c rice and 1/4 tsp salt. Bring to a boil, cover and reduce heat and simmer. Stir in 2 T cilantro.

Yum! Oh and this is a lighter version, but tastes just as delicious!

Our Mexican affair

Morgan came over for dinner again and we cooked it up with a Mexican flair. It was delicious and I did up some old favorites of mine and Beau’s. This weekend you have this Mexican flair as well. Here we go…

 

Jalapeno Poppers

Jalapenos (we used the ones from our garden!!!)

Cream cheese (I used goat cheese)

Bacon (1/2 slice per popper)

Toothpicks

 

Cut each jalapeno open and take out the insides and all the seeds. You can cut it completely in half and make two or just partially in half and make one large one. Stuff with the cheese. Wrap it in back and keep closed with toothpick. Grill until bacon is crispy.

 

*You can put some stuff in the cheese if you like-chives, onion, herbs and spices or whatever.

 

Baja Fish Tacos with Pico de Gallo

Pico de Gallo Salsa

2 medium tomatoes, diced

½ small red onion, chopped

½ tsp jalapeno pepper, seeded and minced

4 sprigs cilantro, roughly chopped

1 green onion, finely chopped

1 garlic clove, mined

1 T lime juice

1/8 tsp kosher salt

1/8 tsp pepper

1/8 tsp cumin

 

Combine all ingredients in a medium bowl. Season with additional salt, lime pepper and/or cumin. Let sit for at least 30 minutes.

 

Creamy White Dill Sauce

½ c mayo

½ c plain yogurt (I used Greek yogurt)

Juice from ½ a lime (2 T)

1 tsp jalapeno pepper, minced

1 tsp cayenne (I used ½ tsp because 1 tsp is way too hot for us)

½ tsp dried oregano

½ tsp kosher salt

½ tsp cumin

½ tsp dried dill weed

1/8 tsp garlic powder

 

Combine all ingredients in a small bowl and adjust seasoning as desired. Refrigerate 30 minutes.

 

Fish

1 lb fresh fish (I have used Tilapia and Mahi-Mahi for this and both are good)

Garlic salt

Pepper

*Use whatever seasoning you want for the fish.

 

½ head white cabbage, thinly sliced

8-10 corn or flour tortillas

 

Grill the fish until flaky and done. Shred it up. Heat up those tortillas and put them on your plate. Now top them with some fish, cabbage, Baja Sauce and Pico de Gallo. Enjoy them…immensely! Yum.

 

Grilled Corn Salad with Cucumbers

4 ears of corn, grilled

½ English cucumber, diced

½ avocado, diced

3 jarred roasted red peppers, diced

¼ c chopped cilantro

2 green onions, sliced thinly

½ c feta cheese, crumbles

3 T EVOO

Juice from 1 lime

1 clove garlic, minced

Couples pinches of cumin

Salt and pepper to taste

 

Remove the kernels from the corn cob. Place in a bowl with the rest of the ingredients and mix well.

*The lime juice keeps the avocado from turning brown so you can make this a little bit ahead of time. J

 

Our guard dog

I was sound asleep when Argos (our Australian cattle dog) began running around the house barking like crazy! I do not have words to describe how scared I was.  At first I thought someone was breaking in. Then I saw all these  yellow lights flashing outside the house and thought “Good gracious, what is that?!” Fear was running rampant as the thought of a fire or the military or I don’t even know, crossed my mind. I grabbed my glasses and my cell phone in case I needed to call Beau while I was hiding in some closet and I ran into the den to see what Argos was screaming about. At this point I’m having a hard time walking because all feeling has left my limbs. I looked through the blinds to see a dump truck going down our street flashing huge, bright yellow lights into the houses. Whew! Calm down Argos. Calm down Kathryn. Back to bed we went. It wasn’t until I laid down in the bed that I remembered we had a gun I should have grabbed just in case. Next time…

 

“Yellow Light” Lemon Meringue Pie

1 c sugar

3 T cornstarch

1 ½ c water

2 T butter

1 baked pie crust

2 T flour

¼ tsp salt

2 lemons, juice and zest

4 egg yolks, beaten

4 egg whites

6 T sugar

 

In a medium saucepan, whisk sugar, flour, cornstarch and salt. Stir in water, lemon juice and zest. Cook over meiudm-high heat, stirring frequently, until it comes to a boil. Sstir in butter. Place egg yolks in a small bowl and whisk in ½ c of the hot sugar mixture very slowly and in a steady stream. Whisk that mixture back into the rest of the sugar mixture. Bring to a boil and continue to cook while constantly stirring until the mixture becomes thick. Remove from the heat. Pour into the baked crust.

 

In a large glass or metal bowl, whip egg whites until foamy. Gradually add the sugar and continue to whip until stiff peaks form.

 

Spread the meringue on top of the lemon mixture and if you like you can take the bottom of a large spoon and make little pointy tops (my verbiage J).

 

Bake on 425 until meringue is golden.

 

*This was my grandmother’s recipe and a family favorite. Add as much lemon zest as your tastebuds can bare!

 

Bad news for people

The VP of our company called a meeting yesterday at our warehouse asking all to be a part. He informed us that in 30 days there will be a large layoff and only the core team will remain. Sad news for people. So in hopes of lifting people’s spirits, I made cookies! I had one fresh out of the oven last night and loved them. Try the goodness and see what you think. We’ll call them

 

“I might lose my job, but these are delicious Cookies”.

 

1 c flour

1 c quick-cooking oats

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ c packed brown sugar

6 T white sugar

¼ c butter

1 egg

¾ tsp vanilla

¼ c shredded coconut

¼ c finely chopped dark chocolate

Cooking spray

 

Preheat the oven to 350. Lightly grease the cookie sheet with cooking spray.

 

Combine flour, oats, baking powder, baking soda and salt. Cream the butter and sugars until fluffy. Add the egg and mix well and then add in the vanilla. Combine the wet and the dry ingredients. Stir in the coconut and the chocolate.

 

Scrape dough onto floured surface and divide into 24 portions. Roll each portion into a ball and place on the cookie sheet. Flatten a bit. Bake 12-15 minutes or until light brown around the edges.

*I didn’t do the portions or the balls or the flattening, I just scooped with a spoon. They didn’t look as pretty but they tasted just as good!

Dinner Tonight

Beau’s friend, Morgan, is coming over for dinner tonight. Morgan travels a great deal for work, so when he’s in town we try to see him. Tonight’s special meal? Asian food! I don’t believe I’ve really cooked up my Asian food for Beau so tonight will be a first! What’s on the menu? Malaysian Stir-Fried Beef with Noodles and Spicy Dry Cooked Green Beans (one of my favorite dishes from China). And in case you caught that one is a Malaysian dish and one is Chinese. It’s okay. Malaysians make this vegetable dish as well. J

 

Malaysian Stir-Fried Beef with Noodles

¾ lb fresh or dried flat rice stick noodles

½ lb beef tenderloin

1 tsp cornstarch

¼ tsp each salt and sugar

1/8 tsp baking soda

3 T chicken broth or beef broth

1 T each fish sauce, dark soy sauce and sweet soy sauce (I just put 2 T soy sauce)

1 tsp rice vinegar

½ tsp Sriracha chile sauce

3 T canola oil

2 cloves garlic, minced

1 T minced fresh ginger

1 yellow onion, thily sliced

1 c julienned red bell pepper

½ c mung bean sprouts

¼ c sliced garlic chives

 

If using dried noodles, soak them in water to cover for 30 minutes and then drain. Slice the beef across the grain into strips 4 inches long by ¼ inch wide. In a bowl, combine the cornstarch, salt, sugar, baking soda, 1 T water and beef strips and stir to mix. Cover and refrigerate 30 minutes.

 

In another bowl, stir together broth, fish sauce, soy sauce, rice vinegar and chile sauce. Set aside.

 

In a wok over high heat, heat 2 T canola oil until very hot. Add the garlic and ginger and stir-fry until fragrant, 4-5 seconds. Add onion and bell pepper and stir-fry until tender. Transfer veggies to a bowl.

 

Return pan to high heat and add 1 T oil and heat to very hot. Remove beef from marinade and pat dry with paper towels. Add beef to pan and stir-fry about two minutes. Transfer beef to a colander and let drain.

 

Return pan to high heat and add fish sauce mixture. Bring to a boil and add noodles and veggies. Cover and simmer and cook until most of the liquid has been absorbed by the noodles. Uncover and add beef, sprouts and garlic chives. Stir-fry until beef is heated through.

 

Spicy Dry Cooked Green Beans

1 lb long beans or green beans, trimmed

2 T canola oil or peanut oil

 

2 T chicken broth

1 T each black vinegar and dark soy sauce

½ tsp each tomato paste and Sriracha chile sauce

½ tsp cornstarch

¼ tsp sugar

 

2 cloves garlic, minced

3 T minced celery

2 T minced green onions

1 T minced fresh ginger

¼ lb ground pork

1 T minced fresh hot red chile

2 T rinsed and minced Sichuan preserved vegetable

 

Cut beans into lengths measuring 3-6 inches. In a wok over high heat, heat 1 T canola oil until very hot. Add beans and stir-fry until they begin to char and blister, 7-10 minutes. Transfer the beans to a bowl. Set pan aside without rinsing.

 

To make the sauce, in a bowl, stir together broth, vinegar, soy sauce, tomato paste, chile sauce, cornstarch and sugar.

 

Return the pan to high heat, add remaining 1 T oil and heat until very hot. Add garlic, celery, green onions and ginger and stir-fry until very fragrant, about two minutes. Stir in the pork, chile and preserved vegetable and continue to stir-fry until pork is opaque, 2-3 minutes.

 

Return the beans to the pan and fry for 2 minutes to heat through. Pour the sauce over the beans and fry until the sauce reduces and thickens, 3-4 minutes.

 

We’ll be eating well tonight!

Two Months

It’s been two months since our wedding. Two months of marital bliss. We’re still having a blast together. I won’t lie and say it’s been a piece of cake or that there haven’t been any bumps in the road, but hey, we’re both imperfect people learning to love each other the way each other needs to be loved. But like I said, still marital bliss. We’re having a great time. Here’s to my wonderful husband and my best friend.

 

Interesting Fact

I’m reading an article in Wine Enthusiast called Scotland’s Whisky Smugglers’ Trails and I came across an interesting fact. I will share it below. J

 

It is said that the police can’t run breathalyzer tests in Dufftown because there is so much evaporated alcohol in the air-estimated to be 2%. Alcohol lost to evaporation is referred to as “the angel’s share”.

 

What makes it more believable is that ½ of Scotland’s 92 distilleries are in this region, thus why there is so much evaporated alcohol.

 

Recipe-Mango and Avocado Salad with Candied Spiced Pecans

This is a great summer salad recipe that can be made over and over again! I’ve been making it for six years and it never gets old!

 

Mango and Avocado Salad with Candied Spiced Pecans

1 T unsalted butter

1 c pecan halves (or pieces)

2 tsp plus 1 T sugar

¼ tsp cayenne (however much you like really)

3 T EVOO

1 T white wine vinegar

¼ tsp Dijon mustard

¼ tsp salt

8 oz mixed baby greens

1 Avocado, diced

1 Mango, diced

Sea salt, to taste

 

In a skillet over medium-low heat, melt the butter and add the pecans, tossing occasionally so you don’t burn them. Cook until nuts turn a darker brown and become fragrant. Add 2 tsp of sugar and ¼ tsp cayenne pepper and toss to coat. Stir until the sugar dissolves. Turn the nuts out onto parchment paper.

 

Combine the oil, vinegar, Dijon, salt and remaining 1 T sugar in a medium bowl. Combine greens, mango, avocado and nuts and toss with the dressing. Top with sea salt to taste. Enjoy!

Pre-Wedding Photos

Here are some more photos from dear ol’ mom. She took them in that hour of waiting before walking down the aisle to marry the man of my dreams!

 

 

Recipe-Bourbon and Brown Sugar Barbeque Sauce

If you’re looking for a good BBQ sauce for some good grilling this summer, try this one. Yes, there a lot of ingredients, but it’s delicious. A huge hit with my husband and he doesn’t even like BBQ sauce! Try it out. Oh and it stores just fine in the fridge if you’ve made too much! J

 

Bourbon and Brown Sugar Barbeque Sauce

 

1 c ketchup

½ c bourbon

3 T brown sugar

3 T light molasses (I used regular because that’s all I had)

3 T apple cider vinegar

2 T Worcestershire sauce

1 T soy sauce

1 T Dijon mustard

1 ½ tsp liquid smoke

1 tsp onion powder (I also used dried minced onion)

1 tsp garlic powder

½ tsp crushed red pepper

½ tsp black pepper

 

Bring all ingredients to a boil over medium heat. Reduce heat and let simmer until reduced to two cups, stirring occasionally so it doesn’t burn on the bottom. Enjoy!

Wedding Day Brunch

So here are some pictures of the ladies’ brunch on the morning of our wedding. I’m crying in some of them because Beau surprised with a pair of pearls. No, he didn’t actually deliver them.

 

Rehearsal Dinner photos

My mom sent me some photos that she took at the rehearsal dinner. Some of them are pretty good. Check them out! We’re having a great time!