I have been going through tough times and keeping a positive outlook in my job search. Lately I noticed that I am losing my enthusiasm in any activities I used to enjoy like swimming, working out in the gym, bike riding, reading, going to the movies and cooking. I have to force myself to get up every morning, make coffee, turn on the computer, look for job opportunities, swim for an hour, prepare lunch for mom and me, and make myself go to the gym in the afternoon.
I have a small piece of pork satay left from the other night and for lunch I will make tacos. First cut pork in strips and mix the marinade sauce and reheat in the oven while you make Pico de Gallo salsa. Instead of shredded lettuce I am using sliced radish and avocado…..we were both silent savoring every single bite.
I have a couple of pieces of pork shank that I marinated a couple of day ago and will be cooking it tonight. Marinated meat taste so delicious when you grill the meat and unfortunately I don’t have a grill and will use a frying pan and will still yield the same result.
Dungeness crab salad with avocado, butter lettuce, sliced radish, Persian cucumber, shredded carrots, radicchio, beets, and pomegranate champagne dressing.
A beautiful warm Sunday afternoon and the family is here shopping around Broadway Plaza Shopping Center, Urban Outfitters, art festival and ended up at Pyramid Breweries to have a light snack and have a couple of glasses of beer.
I normally prepare meatloaf by combining ground veal, ground beef, and ground pork and this time I wanted to try making it with ground turkey an option to go leaner. Instead of using bread I substituted oatmeal and soaked it in buttermilk.
I have two pieces left from the oven fried chicken I made the other night and plan to make chicken salad…it’s going to be so good. I love adding plenty of vegetables when I make salad. It looks so pretty to eat and you don’t feel guilty eating all these lettuce.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch.
I really love this fish especially when I lived in Miami Beach, every time Grouper was on the menu I ordered it. I will buy this and look for recipes on-line. I saw a variety of recipes and always wanted to try Paula Deen’s recipe and figured this would be a good time to try one of her recipes.
This was absolutely delicious especially with Sauvignon Blanc. I can smell and taste passion fruit when I drink this wine. It was so delicious with shrimp curry that I kept drinking and taking small bites…I was savoring every single bite. Oh the fried rice was to die for. Too bad I did not make enough for leftovers.
I use different types of lettuce…romaine and butter lettuce, add a little bit radicchio, small amount of spinach, slices of radish, baby beets, edamame, Persian cucumber, couple slices of avocado, shredded carrots and small chunks of tuna.
99 Ranch to purchase prawns, scallops, lemon grass, cilantro, lime, sugar snap peas, coconut milk, ginger, scallions, shallots, and chicken stock. This was is easy to prepare and the only thing that takes time is peeling the shrimp and deveining it. I know you can purchase pre-cooked shrimp but I think it loses the flavor.