Friday, August 16, 2013

Asian Style Quinoa

Who doesn't love quinoa?  This superfood is packed full of protein, fiber, and antioxidants!  My husband requests this side dish regularly because it is healthy, delicious, and goes great with one of his favorites, Sweet and Sour Chicken.  Feel free to enhance this side dish with any or all of the following: red cabbage, edamame, peas, baby corn, and/or peanuts! 



1 cup quinoa

2 cups water
½ cup shredded carrots
¼ cup green onions


¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sesame seeds
¼ teaspoon ground ginger
¼ hot chili sauce (I used Sriracha)
Salt and pepper, to taste


In a medium sauce pan, bring water to a boil.  Rinse quinoa in strainer under cold water.  Add to boiling water.  Boil uncovered for 5 minutes, then cover and reduce heat to low.  Cook for about 15 minutes or until water is absorbed.  Fluff with fork and transfer to a medium sized bowl.  Mix in carrots and green onions and set aside. Mix all of the sauce ingredients together and pour over quinoa.  Serve immediately.

-Serves 4 to 6

Sweet and Sour Chicken {Slow Cooker}

Slow cooker meals are usually the most practical way for us to enjoy a nice meal together during the week since my husband and I both have full-time schedules.  So, whenever I can convert one of my favorite dishes into a slow cooked meal, I feel gratified!  I tried this yummy sweet and sour chicken recipe from Made it. Ate it. Loved it. and have been making it ever since.  It’s seriously the best and easiest homemade sweet and sour around.  Here is my slow cooker version.  Enjoy!


Chicken Breading:

3 boneless, skinless chicken breasts
1 cup cornstarch
Two eggs, beaten
Salt and pepper for seasoning


½ cups brown sugar
6 tablespoons ketchup
½ cup apple cider vinegar
2 tablespoons soy sauce
2 teaspoons minced garlic


Chicken: Heat oil in large skillet on medium heat.  Rinse chicken breasts and pat dry.  Season with salt and pepper on both sides.  Cut chicken breasts into 1 inch chunks.  Coat chicken pieces with cornstarch, dip in eggs, then transfer to skillet.  Let cook on each side for about 3 minutes. Once chicken is light, golden brown, transfer to slow cooker.

Sauce: Combine all ingredients together and whisk until smooth.  Taste the sauce at this point and adjust it to your own liking.  If you like a more sour sauce, add more vinegar.  If you like a sweeter sauce, add more sugar.  Pour sauce over chicken and give it a good stir.

Cook on low for 6 hours or high for 3 hours.  Serve with this tasty Asian Style Quinoa!

-Serves 2 to 4

Wednesday, August 7, 2013

Easy Apricot Cobbler

Looking for a quick and tasty dessert to whip together in 30 minutes?  Look no further.  I’ve got you covered.

Cobbler’s are nice because they are very versatile.  Summer? Winter?  You betcha.  And the possibilities are endless: peach, raspberry, nectarine, apple!

I had some apricots on hand which prompted me to come up with this Easy Apricot Cobbler.  It was delicious!  I’m not a huge apricot fan, but paired with almond extract and a yummy, crumbly topping, I could have eaten the whole dish by myself.  If you don’t like tart flavors, try using a different fruit because it was pretty tangy.


2 cups fresh apricots, sliced (or other fruit)
½ cup water
1 tablespoon ground cinnamon
1 teaspoon almond extract
¼ cup white sugar
4 tablespoons butter
2 teaspoons cornstarch

1 cup flower
½ cup brown sugar
6 tablespoons butter, cut into small pieces
1 teaspoon baking powder
1 tablespoon milk
½ teaspoon almond extract
2 tablespoons powdered sugar


For filling: Pre-heat oven to 350 degrees F.  In a medium size sauce pan combine water, cinnamon, almond extract, and sugar.  Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water and add to sauce pan.  Bring to a boil and add fruit and butter.  Simmer for about 5 minutes.  Transfer to 9x9 baking dish.  

For topping: With an electric mixer, combine flower, brown sugar, and baking powder.  Add and gently combine butter and milk until a crumbly mixture is formed.  Evenly spoon mixture over filling.  Sprinkle with powdered sugar.  

Bake for 15-20 minutes, or until hot and bubbly.  

You can serve this warm or cooled, but please eat with vanilla ice cream!

-Serves 4 to 6