Chinese New Year Dinner

Sue here!

I figured if I wanted to share our Chinese New Year dinner pics with everyone I had better just steal the blog away from Jo and do it.

Jo and I had initially planned to put on a big Chinese New Year dinner to celebrate me and my family finally moving into our new house. As we all know, well laid plans often go astray.

We moved in but everything was still in boxes as the finishing touches continue to be put on the house and then Jo had to go and get super sick.

I decided to go ahead with the dinner anyway with our other sister, Orra, her boys, and Kenzie and a friend as guests.

I think things turned out pretty nice.

You'll have to excuse the quality of the photos. All I have to use is a small digital camera that came over on the ark.

Most of my serving dishes and decor are still being unpacked but I tried to find all the red I could. (Red being good luck and all that!)

We went with a fairly simple Chinese inspired meal for dinner.

Some homemade, Baked Eggrolls started us off. Don't mind Kenzie lurking in the background. You can find our recipe HERE. 

I made a simple Broccoli and Mushroom stir fry to make sure we got our veggies in. This is a little different version of Jo's Beef and Broccoli recipe that you can find HERE.  

I made a simple lettuce wrap filling with some leftover chicken. I usually use ground turkey or pork - and have to say I prefer that version. (Click HERE for that recipe!!) 

Of course, it wouldn't be a big dinner at our house without meat of some sort! I made these tasty ribs by first using Shake-and-Bake until they they were cooked and then basted them with some Chinese BBQ sauce and put them under the broiler to crisp up.

We added a few dipping sauces at the end of the line to add some flavor.

Nephew, Nick, then Kenz, then friend waiting to dive into the food. Notice the huge dish of chow mein in front of Nick. That dish I made using the recipe on the package of noodles. It was good but I will definitely use my "usual" chow mein recipe the next time.

I saved the best for last.

Jo had wanted to try this dessert but ended up not being able to try it. Which is too bad....it was amazing. Definitely the hit of the night.

I have to say this photo does NOT do it justice. It is cheesecake in an eggroll. I am going to make these again very soon and make Jo come and take some photos with "her" camera. (I put "her" in quotation marks because it is really our nephew, Jordan's, camera that Jo has adopted as her own so she thinks she is all cool.)

You will definitely want to come back for that recipe!! Orra's boys loved it - as did Kenz and her friend.

I can't wait until everything is settled and all of my serving dishes and decor can finally make an appearance! Yay to new space and a new house.

Oh, yes, and happy belated Chinese New Year!

Be sure to stop by Hungry Little Girl and Adorned From Above for some fantastic links!

Teriyaki Chicken

 

I like easy dishes that look and taste like they are really complicated. When you make them for other people to try they think you are a super genius.

"Wow, you must have worked at this all day,"they say.

"Aaaaw...but you are worth it," you reply, smiling sweetly as you pretend to wipe sweat from your brow.

This is one of those dishes.

I was inspired by a recipe I found over at Chef In Disguise. I made a few changes (I can't help myself) and was really happy with the results. I definitely will be adding this to my "Go To" dinner list.

 

 

Teriyaki Chicken

 

Ingredients

1 Tbsp cornstarch

2 Tbsp water

1/4 cup brown sugar

1/2 cup soy sauce

1/4 cup rice wine vinegar

1 Tbsp Chinese cooking wine

3 cloves garlic, minced

salt & pepper

8 - 9 boneless, skinless chicken thighs

 

Directions

Preheat oven to 425. Spray a 9 x 13 dish with cooking spray, set aside.

In a saucepan over medium heat, whisk together cornstarch and water until smooth. Whisk in brown sugar, soy sauce, vinegar, wine, garlic, and salt & pepper. Cook over medium heat until thickened.

Remove from heat.

Spoon a little of the sauce into the bottom of the prepared 9 X 13 pan. Spread out the chicken thighs in the pan. Pour the remaining sauce evenly over the chicken.

 

 

Bake at 425 for 10 minutes. Flip chicken over and baste with the sauce in the pan. Turn heat down to 350 and continue cooking until chicken is done. (For me this was another 10 minutes.)

Serve hot over rice or noodles. (You will want something to soak up all that tasty sauce!)

If you want to fancy it up when serving you can sprinkle with a few toasted sesame seeds or even some sliced green onion.

 

 

I usually use chicken breasts when I cook but this week the boneless, skinless thighs were on sale at our local grocery store so I thought I would give them a try. They worked really well for this recipe and stayed extremely moist!

I think the prep time for this was about 5 minutes, then about 7 minutes to make the sauce, and 20 minutes to cook the chicken. Dinner in about half an hour....who doesn't like that?

 

Be sure to stop by Jam Hands and Ms. enPlace for some fantastic links!

Zucchini Veggie Bake

 

I went on a bit of a Valentine's Day bender yesterday.

Sad...but true.

I would like to be able to post about the fancy, decadent desserts and treats I made but...here's the thing....I've been sicker than sick the last few days - strep throat, cold, fever, coughing - all that good stuff...so I did not get any Valentine's treats made.

None.

At all.

It made me so sad. Valentine's is my favorite holiday.

*sigh*

Anyway... my bender included inhaling anything chocolate that was within my reach and I do mean a lot of it.

I figured today I better get back on board the veggie train. Thus, this yummy zucchini creation came to be.

 

 

Zucchini Veggie Bake

 

Ingredients

1 medium zucchini, shredded & drained

1 large carrot, shredded

1/2 a medium onion, diced

2 pieces bacon, diced

seasoning salt

salt & pepper

garlic powder

1 egg

1 Tbsp Greek yogurt (0 fat)

1 Tbsp cream cheese (0 fat)

2 Tbsp Parmesan cheese, shredded & divided

1 clove garlic, minced

1 tsp coconut flour

 

Directions

Preheat oven to 350. Spray an 8 X 8 pan with cooking spray, set aside.

Spray a large fry pan with cooking spray. Cook zucchini until just starting to get a bit browned (you want to cook out any excess moisture).

 

 

Scrape into a bowl and set aside.

In the same fry pan, cook carrot, onion, and bacon until bacon is cooked and onion has softened. Sprinkle with spices.

 

 

Scrape into bowl with the zucchini.

In a small bowl, whisk together egg, Greek yogurt, cream cheese, 1 Tbsp of the Parmesan cheese, garlic, and coconut flour. Pour into bowl with veggies.

 

 

Stir until well combined. Spread into prepared 8 X 8 pan and sprinkle with remaining 1 Tbsp Parmesan cheese.

 

 

Bake at 350 for 30 - 40 minutes, until top is crispy.

 

 

You can eat the entire recipe (according to Fitday) for:

380 calories, 17 fat, 32 carbs, 27 protein.

I ate half of the recipe for lunch and it was pretty darned filling.

A couple of notes - 1. Make sure you really squeeze any excess water out of the zucchini.

2. Make it vegetarian by leaving out the bacon.

Am I still sad I didn't get to make any Valentine's Day treats? Yes.

Do I feel better about myself today after overdosing on chocolate yesterday? Yes.

Veggies can cure the chocolate hangover.

 

Don't forget to visit My Turn (for us) and Blissful and Domestic for some great links!

2 Ingredient Cookies (2 versions)

 

I want to start off this blog by saying these are not your average, "normal" cookies.

Think of them more like baked oatmeal in a cookie shape.

I'd like to add that, yes, I have mislead you a teeny tiny bit by saying these are only 2 ingredient cookies.

Wait.

Don't leave yet.

You TOTALLY could make these with only 2 ingredients!!

I promise.

The thing is...by throwing in 1 or 2 more ingredients they are ever so much better.

I was fairly skeptical that these would actually bake up and be any good. They did and they are.

Granted, they are not my favorite cookies ever - probably because they are more like baked oatmeal - BUT, that being said, they definitely helped calm my cookie craving in a healthier way.

 

 

2 Ingredient Cookies

Version 1 - Banana Peanut Butter Chip

 

Ingredients

2 bananas

1 cup oats

 

Add-ins

1 1/2 Tbsp peanut butter chips

pinch vanilla

 

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

Mash banana well, stir in oats and any add ins.

Scoop onto prepared cookie sheet and flatten with a fork.

Bake at 350 for approx 15 minutes, until cookies appear dry and bottom is lightly browned. Remove from oven, let cool 5 minutes on cookie sheet then remove to wire rack to cool completely.

 

 

2 Ingredient Cookies

Version 2 - Pumpkin Craisin Choc Chip

 

Ingredients

1 cup pumpkin, canned

1 cup oats

 

Add-ins

20 large chocolate chips

3 Tbsp craisins

generous sprinkle of cinnamon

 

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

Mix together pumpkin and oats. Stir in add ins until well combined.

Scoop onto prepared cookie sheet and flatten with a fork. (I stirred in the craisins and cinnamon and then placed the chocolate chips on top of each cookie.)

 

 

Bake at 350 for approx 15 minutes, until cookies appear dry and bottom is lightly browned. Remove from oven, let cool 5 minutes on cookie sheet then remove to wire rack to cool completely.

These are best kept in the fridge. You will want to eat them within a day or two as they are very moist and tend to get very soggy.

 

For the banana version it is 45 calories per cookie (if you make 14 cookies).

For the pumpkin version it is 41 calories (if you make 14 cookies).

Those calculations include my add-ins.

I like these for breakfast. Kind of an "oatmeal-on-the-go" type thing.

They also work for after dinner if you just have to have dessert.

You can start with the 2 simple ingredients and go from there. Some ideas for add ins are nuts, chocolate chips, butterscotch chips, dried fruit, spices, coconut, vanilla, etc..etc..

These take about 3 seconds to whip up.

I don't know that I would make them all the time but, for something a little different, they are pretty good.

 

Stop by The Mandatory Mooch and Adorned From Above and Hun... What's For Dinner for some great links!

Project 56 Update #2

 

Well, here we are, almost halfway through February already!

Sue and Kenz and I figured we had better update everyone on how we were doing with Project 56.

As you may, or may not, remember, Project 56 is something Sue and I and Kenzie came up with to help celebrate our milestone birthdays.

Read about why we started HERE.

And then, to read about our first update you can visit HERE.

I will summarize it for you:

Basically, we wanted to do something to give back to our wonderful community. We decided to do 56 Random Acts Of Kindness in a year. We started in July on our birthday and we are now just over halfway through the year.

We have been doing pretty good! We haven't actually sat down to count how many random acts we have done but I know we are not quite at 56 yet! Since our last update this is what we have been up to:

The photo above is the three of us (with good friend, Holly) at the bake sale we put on for the local food banks. We managed to raise $800.!!

We also baked to help support several other bake sales by other groups.

 

 

We made these adorable Dog In A Dog hotdogs for a skate park fundraiser. They sold very well.

 

 

The Caramel Apple Gallettes sold very well at our mother's church bazaar. Along with many other treats we baked!

Kenzie made us proud over the Christmas season. She volunteered at the church bazaar with our nephew, Nick, and a friend. She also volunteers regularly at our local seniors' home. Over Christmas her and a friend went in and decorated for the seniors' Christmas party.

 

 

Sue and I (in front) and friends, Holly, Taylor, Kenzie, and Claire, got together at Christmas and drove around looking at the Christmas light displays on people's houses. We bought and wrapped some chocolates and candies and knocked on the doors of people who decorated their houses to give the gifts out. We had little cards made up that said, "Thank you for making our Christmas a little brighter." This idea we owe to Holly! (P.S. - Thanks for letting us be part of this fun night.)

Some of our other Random Acts Of Kindness:

we bought gifts for our local Angel Tree, which gives gifts to children who would otherwise not get any at Christmas,

we shoveled a couple of driveways in the snow,

Sue made turkey soup for mom and dad and I when we were all sick with horrible colds (hey! family counts for Random Acts Of Kindness too!)

Sue is volunteering at the school assisting with special crafting classes for kids,

we also had so much fun with small Random Acts Of Kindness like holding doors open, letting people go in front of us at the grocery store, and - because Kenzie is soooooo tall - helping people reach the groceries on the the top shelf at the grocery store.

She asks all the time, "Do you want me to get that for you?"

 

It still amazes me how much we are getting out of this "project" for ourselves.

With only a few more months left until our next birthday we will be sure to make a complete list of our 56 Random Acts Of Kindness to list on our birthday in July.

What are your favorite Random Acts Of Kindness?

 

Visit The Chicken Chick for some great links!

Red Wine Ice Cream

 

I'll be the first to admit that I don't know a lot about wine. I know what I like and what I don't like but that is as far as it goes.

You know who does know a lot about wine?

Rolf over at Fort Berens Estate Winery in Lillooet.

Fort Berens very generously donated a couple of bottles of wine to Sue and I to try out some different experimental recipes.

The first bottle he gave us was a 23 Camels Red. The 23 camels is a blend of Cabernet Franc, Cabernet Sauvignon, and Merlot.  Rolf suggested this would lend itself well to the ice cream we wanted to make.

He was right.

This ice cream was very smooth and fruity and would be a lovely end to a meal.

It certainly maintains its wine flavor which can be a little startling if you are not expecting it. (But in a good way!)

I think this would be a perfect ending to a romantic Valentine's dinner!

 

 

Red Wine Ice Cream

 

Ingredients

1 bottle of red wine (we used 23 Camels)

3/4 cup brown sugar

2 cups whipping cream

1 vanilla bean

4 egg yolks

1 cup 1/2 & 1/2 cream

 

Directions

Pour whole bottle of wine into a large pot. Over medium low heat allow to simmer until reduced to 1 cup of liquid. (This can take up to an hour, depending on heat, - keep checking it!) Set aside.

Whisk together brown sugar and whipping cream in a medium pot. Cut vanilla bean in half and scrape seeds. Add seeds and bean pod to cream.

Cook over medium heat, stirring constantly, until mixture begins to steam but not boil.

Meanwhile, in a stand mixer, beat egg yolks until light colored.

Remove bean pod from pan and very slowly pour in the cream mixture to the egg yolks, whisking the whole time. (If you go too fast you will curdle the eggs!)

Return mixture to pot and place back over medium heat. Cook and stir until mixture thickens enough to coat the back of a wooden spoon. Remove from heat.

Place a strainer over a large bowl. Pour in the 1 cup of 1/2 & 1/2 cream. Pour in the thickened egg/cream mixture through the strainer to get out any yucky bits.

Lastly, stir in reduced wine.

Chill in fridge for at least 3 hours.

 

 

After it is thoroughly chilled, give the mixture a stir and pour into the canister of your ice cream maker. Process according to manufacturer's instructions.

 

 

This came out a lovely purple color. So pretty!

It does freeze a little hard so simply take it out about 5 - 10 minutes before you try to serve it.

 

 

Ice cream from wine...who knew?

If you would like to connect with Fort Berens Estate Winery to learn more about what they offer, you can visit their website - fortberens.ca - or "Like" them on Facebook .

Stay tuned for our other wine experimental recipe coming soon - a white wine cheesecake!

 

Check out Carole's Chatter for some creative links!