Although we had Monday off for the holiday, this week has already been insanely busy. This Korean beef is the perfect, simple (and of course, delicious) meal to prepare during a hectic week!
I was in New York this past weekend for work, so needless to say, I’m behind on blogging. Even though the trip was quick, I was able to see a couple of friends and spend a few hours perusing the city. I absolutely love NY and didn’t want to leave, but it was nice to get home and back in the kitchen. But what does one cook when jet lagged and lazy? Well, obviously a crock-pot recipe. Or at least that’s what sounded easiest to me, and that it was!
A much needed reunion with my friend, Liza. Check out her blog here!
As I’ve said multiple times, I love the versatility of beans. They can be eaten plain, in a tortilla, in a dip, in a casserole…the list goes on. This recipe for Cuban black beans and rice made for a hearty and healthy meal served alongside grilled chicken. Check out another bean recipe I made here.
I spent this past weekend in Palm Springs with a group of friends, so I figured I’d share a few photos. With a temperature of 100-plus degrees, we didn’t get out of the pool very often. :)
Hope everyone had a wonderful Memorial Day! I spent the day/evening in Malibu with my friends Ellen and Danielle. We shopped and ate an early dinner at Malibu Seafood. Our spread ranged from fresh fish tacos to deep-fried halibut pieces to clam strips to New England clam chowder. Everything was delicious–I can’t wait to go back.
These homemade veggie burgers were also fantastic…and much healthier! Since I’m always making turkey or beef burgers, these were a nice change. Though somewhat time-consuming, the burgers were delectable, with a wonderful variety of flavors and textures.
Hey there, Ellen.
Per usual, I bought ground turkey at the market, without any recipe in mind. But I did know that I wanted to create something different from anything I’d already made, such as the ground turkey tacos picadillo, turkey burgers with lemon-honey mustard sauce, turkey chili and turkey burgers with sun-dried tomato mayonnaise.
Though this isn’t the most visually appealing dish, the flavors make up for it. I decided to keep the seasoning for the ground turkey gravy simple, making rosemary the prominent flavor. The meal was hearty, comforting and delicious–an ideal dinner for fall. :)
I borrowed my neighbor, Debbie’s, Cooking Light magazine to copy some of the recipes. I found a cider-glazed chicken recipe, which looked absolutely delicious in the photograph. Even better, the dish required minimal ingredients and a short preparation time.
The original recipe called for Boil-in-Bag brown rice, but I decided to use regular brown rice, cooking it for about 40 minutes. I also only cooked two pieces of chicken, primarily because I did not realize four people were eating the dinner. However, I did double the sauce because the original recipe did not make enough. Next time I make this dish, I would cook four pieces of chicken and quadruple the sauce.
The tangy flavor of the Dijon mustard and the sweet and spice of the cider in the sauce tasted wonderful over both the chicken and rice. Browning the pecans and incorporating them in the brown rice was a simple way to dress up the taste and presentation of the average side of rice.
This dish provides fall/Thanksgiving flavors minus the calories and fat. Think of it as a healthy twist on turkey (cider chicken) and stuffing (pecan brown rice).