5 Soy+Lime Chicken with Grilled Pineapple #FRUITful

May in Florida means summer is here.  Our days are sunny and hot already, I'm loving every minute of it.  Right now I'm sitting in the shade out on our deck with Watson under my chair snoozing away, honestly this is heaven on earth for me.  We've lived here now for a full year - as a Navy family you tend to keep track of these things knowing the next move isn't far off.   I recently solved a little mystery of our neighborhood...

For the last year I've noticed tiny paw prints in the sand in the morning when I take Watson outside.  They linger there all day until the tide comes in and sweeps them away.  It's only one set of prints and always heading the same direction.  Another dog?  There's only 1 other dog in our neighborhood, and that didn't seem to fit.  They were too big to be a cat.  I had no idea.

A few weeks ago, the guy and I signed up to do Relay For Life through his squadron.  We took the early morning shift, I figured since we would be walking for a few hours at the beach why not see the sunrise too (and it was gorgeous).  That morning we were up around 4:30 and I peeked outside just in time to see a gorgeous orange fox trotting down the sandy bank.  My mystery paw prints!!! This is where it gets exciting...the other morning I saw multiple pairs of paw prints in the sand soooo I'm thinking momma and kits (baby foxes)?  I'm going to try to get up one morning in time to see if I'm right.  

We've been grilling up a storm with all this gorgeous weather lately, so when I decided to try out OXO's pineapple slicer the first thing I thought to do with all the juicy, fresh pineapple was grill it of course!  The smoky flavor mixed with the tropical sweetness is just delicious.  I can't remember the last time I had fresh pineapple in the house, I know I know I'm kind of embarrassed to admit that, and my new handy gadget really did make it easy to slice.  Not to mention the very pinterest-worthy empty pineapple....I wanted to fill it with fruit salad and win wife of the year haha.  That'll be another post for another day.  

One Year Ago:  Apricot Salsa

Soy+Lime Chicken with Grilled Pineapple

Ingredients:

3-4 chicken breasts, boneless/skinless

1/2 cup soy sauce

2 limes, juiced

1 teaspoon black pepper

1 Tablespoon sriracha

3 Tablespoons olive oil

1 pineapple, sliced into rings

vegetable oil

Directions:

1.  Pound the chicken breasts out just a little bit so that they are more even in size.  In a large zip baggie mix together the soy sauce, lime juice, black pepper, sriracha, and olive oil.  Add the chicken breasts, seal the bag and squish the sauce around.  Pop it in the fridge for at least 3 hours or overnight.

2.  When you're ready to eat get your hands on a jazzy pineapple slicer and get to work on the pineapple.  

3.  Fire up the grill and cook the chicken breast for about 7 minutes a side (chicken with an internal temp of 160 degrees F is cooked).  To grill the pineapple rings, lightly brush them with vegetable oil and grill 2-3 minutes a side.  Enjoy!

(Inspired by Martha Stewart's New Classics cookbook)

Disclaimer:  OXO provided me with free tools to review, but opinions are my own. Roger that.

8 Chayotes, Roasted Veggies & Lentil Curry Salad + iPad Mini Giveaway!

Have you ever cooked with Chayotes?  I sure as heck hadn't.  I'd seen these grinning, green...things in the grocery store, tucked inside little plastic baggies but never took the time to introduce myself.  I love the way it looks like it's smiling at you - such a happy little plant.  The skinny on it is that it's part of the gourd family, grown in Central America (mine came all the way from Costa Rica) and is used in all kinds of cooking - Creole/Cajun, Latin American, Indian, Philippines and more I'm sure.  It kind of tastes like yellow squash but firmer.

This dish just came right together from what I had on hand, (those fresh carrots from our farmers market were amazing).  I had decided to use the lentils with curry and then threw in the roasted veggies to make it a heartier dish.  We eventually added some leftover chicken and it was a perfect.

So, want to win an iPad?  

Here's the scoop...May is National Salad Month and the generous peeps at GreenLeaf's will be giving away an iPad Mini full of fresh and savory salad recipe apps to three lucky winners! All you have to do is Click the link, fill out the form, and you’ll be entered to win one of 3 iPad® Minis! Winners will be chosen on June 6, 2013.

If you'd like to know more about their menu or to find store locations near you check out their website http://www.greenleafsalads.com/.

Good luck!

Chayotes, Roasted Veggies & Lentil Curry Salad


Ingredients:

1 cup dried lentils
2 cups water
2 teaspoons Maharajah curry powder from Penzey's
-or-
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon curry
dash of cayenne
1/4 teaspoon coriander
pinch of cardamom

1 chayotes, chopped (seed removed)
1 Tablespoon butter
1/2 medium onion, chopped
2 cloves garlic, chopped

1 bunch carrots, halved length-wise
few new potatoes, halved
2 Tablespoons olive oil
Salt and Pepper
Cilantro for finishing

Directions:

1.  Preheat the oven to 450 degrees F.  And now get started on the lentils.  I followed directions from thekitchn that worked perfectly for me.  Pour the water in a large saucepan, add the lentils and bring to a boil.  Mix together the spices (cinnamon through cardamom) and add to the lentils.  Once boiling, reduce heat to a slow simmer, as they say the lentils should just slightly move around.  Simmer, uncovered for 20-30 minutes or until tender.  Wait on adding salt to the lentils until they have fully cooked, it helps them from breaking down to mush during the process.

2.  Once the oven is preheated, toss the carrots and potatoes in olive oil and season with salt and pepper.  Start with just the potatoes on the pan first and roast for 15 minutes, at that point add the carrots and finish roasting both carrots and potatoes the final 15 minutes until golden brown.

3.  While the lentils are simmering away, and the veggies are roasting, in a saute pan melt the butter over medium-high heat.  Add the onions and chayotes and cook for about 6 minutes.  Finally add the garlic and cook an additional 2-3 minutes, stirring occasionally.

4.  Add everything to a large bowl and mix well together.  Add salt and pepper as needed.  Finish with some chopped cilantro and enjoy!  For leftovers this is best served warm - so throw it in the microwave for a minute.  The vegetarian in me hates to admit... it's even better with chicken...we just added some leftover rotisserie from the store.







This sponsorship is brought to you by the Green Leaf's & Bananas America whom we have partnered with for this promotion.

8 Cheesesteak

The guy and I love to watch Anthony Bourdain's show on CNN, Parts Unknown...traveling the world from our living room, talking about whether we'd like to visit his latest location or not, and drooling or cringing over dish after dish of food.  We both read the same article in the airplane magazine, talking about his show, and were surprised to learn Mr. Bourdain was excited about this opportunity because CNN had the ability to allow him to access parts of the world that the Travel Channel, etc. couldn't.

Most recently he went to Morocco.  We listened to the descriptions of artists and writers who had come and gone over the years.  All of them sitting in cafes, taking the world in, finding inspiration and some illegal drugs.  My guy and I decided it was a little too "free" for us...we wanted a little more structure to our society.  But then they went outside the city to the mountains and rural villages...and we both went YES!  The food looked fantastic - the fresh herbs, spices, fresh meat, spinach grown in the hills around the villages...it all left me inspired.

For the first time in my life I thought to myself "where can I find authentic Moroccan recipes?".  I LOVE that.  The world should open up and invite you in like that.  I decided you know what, I want to cook more authentic recipes from the world.

I had already planned to have these Cheesesteaks, so hey why not kick this off with America.  Cheesesteaks were first sold in Philadelphia in the 1930's from Patrick (Pat's) Olivieri, a hotdog vendor, that decided to sell beef one day.  Not being remotely from Philly I'm not even going to touch the whole Cheese Whiz or Provolone...Geno's or Pat's.  Nope I just make it how I like it.  I tried out American cheese the first night, but decided Provolone is the way to go.

Cheesesteak

1 lb shaved steak, thawed
2 Tablespoons vegetable oil
Salt and Pepper
1/2 medium onion sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 Tablespoon olive oil
Provolone, American, or Cheese Whiz
Mayo
Hoagie Rolls

1.  In a skillet, add the olive oil and set heat to high.  Add the peppers and onion, reduce heat to medium and saute until tender.  Sprinkle with salt and pepper.

2.  In another skillet add the vegetable oil and bring to a high heat.  Add the shaved steak, be sure to separate out all the pieces, don't clump it together.  Sprinkle with salt and pepper, and cook 5-6 minutes or until cooked through.  (Don't walk away, it will cook very quickly!)

3.  Add provolone cheese to one side of the hoagie roll and toast lightly, until golden and the cheese is melted.  We used a toaster oven for this.

4.  Spread a little mayo on the non-cheesy side of the roll and assemble with meat and pepper/onion mixture.

Enjoy!

20 Mustard + Dill Salmon with Asparagus

Salmon and asparagus, a foodie power couple.  This is one of those dinners that leaves you feeling satisfied, full of energy, powered up... not weighed down.  Bright, wild salmon topped with a mustard and dill sauce, paired with sauteed asparagus sprinkled with herbs de provence and parmesan cheese.  And you can make it in 30 minutes, every night should taste this good.

I'm sharing this recipe over at Eat Your Heart Out today as part of Stephie's Friends First series.  Have you met Stephie yet?  Her cute blog is full of yummy food ideas (I'm craving these rolls!!) and she always makes me laugh, she's genuine and fun, you feel like you're talking with your best friend.  Go say hi and share the foodie love today.

Click here for the recipe.

9 Mushroom + Tarragon Soup

A tiny bud vase held a single purple thistle in the center of our table.  The walls were dotted with pictures of vintage whiskey barrels stacked high in old stone buildings, and beautiful landscapes - mostly of the highlands.  On the wall to our left, there was a mounted deer head with string lights neatly wrapped around the antlers, needless to say this place had character.  We sat at the table in the front window, enjoying the afternoon light and people walking by.  It was lunch on our last day so we decided to get adventurous and order the Haggis Spring Rolls and Mushroom Tarragon soup that was served with crusty bread.  Everything was amazing, if you're ever in Edinburgh don't miss the Whiski Room.  

I couldn't get the soup out of my mind, it was just perfect!  Earthy, creamy, that tang from the wine or sherry or something.  And tarragon?  I don't think I've ever had tarragon before, but it's soulmate has to be mushrooms.  So it was time to recreate the soup at home.  I crossed all my fingers and toes that it would come remotely close to what we had in Scotland...and this recipe is pretty darn close!  I did a little happy dance when I tasted the finished soup, and was transported right back to the cobblestone streets...well, a girl can dream right?  My version is lighter, with just a touch of half and half, which makes it perfect for a rainy day during the summer, or a cozy meal in the winter.

Mushroom + Tarragon Soup

Ingredients:
2 Tablespoons butter
1/2 large yellow onion, chopped
2 cloves garlic, chopped
16 oz. fresh mushrooms, chopped (I mixed portabellas and button)
1/4 cup sherry or white wine
32 oz. chicken stock
dash salt and pepper to taste
1 bay leaf
1 teaspoon dried tarragon
pinch of dried thyme
1/4 cup half and half

Directions:
1.  In a large pot melt the butter of medium-high heat, cook the onion until translucent and then add in the garlic and mushrooms.  Cook until the mushrooms are tender about 7-10 minutes.
2.  Add the wine or sherry, and stir well scraping the browned bits off the bottom of the pan.
3.  Pour in the chicken stock and add the salt, pepper, bay leaf, tarragon and thyme.  Stir well and turn heat down to about medium to a simmer for about 15 minutes.
4.  Remove the bay leaf, and blend with an immersion blender or ladle bits at a time into a blender to puree until smooth.  Note: Really do this a little at a time so that it doesn't explode out of the top of the blender....not that I've ever done that....okay maybe I did that...
5.  Pour the pureed soup back into the pot and warm over low heat.  Add the half and half, and taste to see if it needs more salt and pepper.  Cook for another 5-10 minutes over low heat and then serve with crusty bread and a dash of parmesan cheese.

Enjoy!

(Slightly Adapted from Food Network UK)

8 Spring Beauty Favorites

As you read this I am flying off to Paris and Scotland! Weeeeeeeeeeee! I've never been to either, and I'm so excited.  Needless to say I haven't been cooking up a storm prior to the trip, and I keep mentioning these lipsticks...so why not a beauty favorites post!  Uh...if there are any guys reading this - Sorry!  I'm sure there are some really interesting articles elsewhere about the Masters...or...something.  :)

Hello, lipstick!  I wasn't kidding about that hot pink pout.  So I'll work my way left to right from the first picture...and no this isn't sponsored or anything - I just wanted to talk about some fun makeup I've been enjoying lately.  

1. Maybelline Colorsensational Vivid in 865-Fuchsia Flash : This hot pink color is so.much.fun. It's creamy, but does show if you have dry lips so you may want to layer a balm underneath or exfoliate beforehand.  Does last for quite a while, and leaves a hint of stain afterwards (but nothing crazy).  
2. Almay Smartshade in 020 - Light/Medium: This stuff ROCKS!  It matches my skin perrrrfectly and is great for under my eyes.  I've tried it on a "spot" and ehhh...it wasn't the best, but under my eyes it's a winner.  And a little goes a long way. 
3. Bb Straight Blow Dry: I'm am very low-maintenance with my hair...I have fine-wavy hair, but a lot of it, and I'm growing it out to get back to my natural color.  I usually just air dry or blow dry and go, but every now and then I want a smoother look and this does the trick!  My mom sent me this around Valentine's Day (thanks mom!) and I've really had fun playing with it.  I work a tiny bit through my washed-still wet hair, mostly at the ends and then blow dry with a round brush.  My friend Laura would be proud of me ;)  And I get super straight, smooth results.  It's about to get a true test in this summer's humidity.  
4. Origins A Perfect World SPF 25 Age Defense Moisturizer with White Tea:  Whew, long name.  Okay...I learned the hard way on Guam that the sun can really damage your skin.  Living that close to the equator, year round 80+ degree beach days can speed up those fine lines.  Now that we live in Florida, I'll be enjoying the warm weather year round as long as I've got this on my face.  It's the first moisturizer with SPF that didn't break me out.  I have Combination with some dryness skin and definitely sensitive skin.  I got a sample size with a purchase and will be going back to get the full size as soon as I run out.  
5. Revlon Colorburst Lip Butter 047-Pink Lemonade:  This went straight to my purse.  It's just so moisturizing!  A quick swipe and you are good to go.  The color is thin, you really have to put a lot on to get a deep color but I don't mind that.  It's perfect for most days when I'm not wearing much makeup. 
6. Chanel Blush Joues Contraste in 02 Rose Bronze:  This was a gift (again from my mom) at Christmas.  Yes, I fully realize it's kind of crazy to spend $43 on blush...but but but but but :)  I love it.  I still keep it in it's pretty little velvet bag, ahh I'm a sucker for packaging...  This blush makes you glow and it smells faintly like roses.  I'm in girly heaven over here.  If you feel like splurging go by the counter at Nordstrom's.  
7. Chesapeake Bay Pure and Natural Fig and Redwood Candle: (no link)  I got this a while ago at Target and I think it's been discontinued... sad day.  I love the sweet-earthy scent and it's soy wth essential oils, so you aren't burning any icky stuff.  

If you have any beauty favorites share them in the comments!  

11 Roasted Rhubarb + Strawberry + Rosemary Prosecco Cocktail

  

I secretly love brunch, or at least the idea of it.  How can you not love a meal that allows you to sleep in, get all pretty, and when you walk in the door, offers you a yummy mimosa.  Brunch is like your best friend... it goes with the flow and is ready to have good time.  

Now all it needs is this pretty drink on the table.  Stir it up for a light pink/coral color or layer it for a more dramatic effect.  The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip and the rosemary just gives it a little something extra, like any good accessory should.  This would be fabulous at a shower as well.

Roasted Rhubarb + Strawberry + Rosemary 
Prosecco 

Ingredients:

3 stalks rhubarb, chopped
3 Tablespoons sugar
1/2 cup strawberries, sliced
1/4 teaspoon rosemary, chopped
1 bottle prosecco
rosemary sprigs for garnish

1.  Preheat the oven to 450 degrees F.  Toss the rhubarb in the sugar and let sit for about 10 minutes.

2.  Spread the rhubarb evenly on a baking sheet and bake for about 5 minutes, until the rhubarb is soft.  Let cool.

3.  In a food processor, blend the rhubarb, strawberries and rosemary until a smooth puree.

4.  Spoon a tablespoon of puree into the bottom of a champagne glass, pour prosecco over it and garnish with a rosemary sprig.  Feel free to stir for a pretty pink color and more even flavor.

Enjoy responsibly!

(Puree can be frozen)