Fried Rice Nori Wraps

My little 許家庭 Xujiating could eat this for breakfast, lunch, and dinner. They love it and I love to be able to just throw together whatever I have in the fridge that needs to be used! Easy peasy. 

But of course, as in anything moderation is best! Here's what I used Leftover...rice, small baked chicken, some organic frozen veggies mix, and fried egg, seasoned with soy sauce, sesame oil, and ginger. 

Then use some Nori to wrap it up or slice it. The health benefits of Nori or seaweed are so good! Being that it's a sea vegetable it's filled with tons of vitamins and minerals, such as iodine. Read up about it here and here.

To seal the seaweed just get your fingers wet and run along the edge of it and gently press it closed. 

Enjoy :)

Green Chicken!

This is Nom Nom Paleos amazing recipe called...My Sister's Phenomenal Green Chicken that I made for dinner. Which was the closest thing we did to celebrate St. Patrick's Day, last week being that we were going to be traveling. 

All my hubby says is,"Wow, Wow, Wow. This is so good." While eating it. Others have enjoyed it a lot too. The flavors are just too excellent to not!!

From her website...

Here’s what I gathered to make enough grilled drumsticks to feed 4-6 people:

• 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
• 1 cup packed cilantro leaves and stems
• 1 1/4 cups packed basil leaves
• 1/4 cup packed mint leaves
• 4 tablespoons of  Red Boat fish sauce
• 3 peeled garlic cloves
• zest of 1 lime
• plenty ground black pepper
• 1 teaspoon of Aleppo pepper
• 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you’re not on a Whole30)
•  Kosher salt
• 3 pounds of chicken drumsticks or thighs

Directions:

Put everything in the blender, except the chicken. Put the chicken in a ziplock bag and pour the marinade in. Let it marinate for at least an hour, but overnight up to a day is best. I like to poke the chicken with a fork all over to get more of the flavor soaked in. 

Cook it up on a grill or to bake it out it on a wire rack and cook for 35-45mins at 400 deg F. and flip the chicken at 20mins. *I keep it in the marinade and bake in a dish. 

The cilantro and basil go great together, but I think one of the secret ingredients is the fish sauce, especially the Red Boat Fish Sauce she recommends. We love cooking with fish sauce and if you do you'll know that...It smells soooo bad, but tastes soooo good!

Enjoy!

Strawberry Shortcake w/ Coconut Whip Cream

While out grocery shopping I've noticed all the strawberries coming out on the shelves. And since the weather has dramatically warmed up I couldn't resist wanting to make this!

We had some guests over and after our meal enjoyed this awesome treat outside while the kids played and everyone (but me I enjoyed my Maple Pie Cocoroon) enjoyed the weather and delicious dessert that was on the back of my Wholesome Sweeteners Organic Sugar bag. One of my kids requested these for their birthday cake. I make my own Coconut Whip Cream to top it off!

Frontera's Famous Strawberry Shortcakes 

By Chef Rick Bayless

Ingredients

For the shortcakes:

1 3/4 cups all-purpose flour

1/4 cup plus 1 tbsp Wholesome Sweeteners Fairtrade Organic Sugar (divided use)

2 tsp baking powder

1/2 tsp salt

1 stick chilled unsalted butter, cut into small cubes

1 large cage-free organic egg

1/3 cup plus 1 tbsp buttermilk (divided use)

1 1/2 tsp pure vanilla extract, preferably Mexican

1/4 cup grated semi-sweet or Mexican chocolate

For the topping:

1 qt strawberries, hulled

1/4 cup plus 2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar, divided use

1 to 1 1/2 cups heavy (whipping) cream

Wholesome Sweeteners Fairtrade Organic Powdered Sugar, for garnish

Directions

To make the shortcakes: Preheat the oven to 400°F. Measure the flour, 1/4 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients. Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits. Add the egg, 1⁄3 cup buttermilk, vanilla and grated chocolate. Pulse the processor 7 to 8 times until the soft dough just comes together. 

Turn out the dough onto a well-floured board and press together to form a disk that is ¾ inch thick. The dough will be very moist. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer to a rimmed baking sheet lined with parchment paper. Gently bring the scraps back together and pat out the dough again. Cut two more disks and transfer to the baking sheet. Brush tops with the remaining 1 tablespoon of buttermilk, then sprinkle with the remaining 1 tablespoon sugar. Bake for about 18 minutes, until the biscuits are lightly browned. Cool.

To fill and serve: Thinly slice the strawberries and scoop into a medium bowl. Gently mix in 1/4 cup of the sugar. With an electric mixer, beat the cream and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks. 

Just before serving, split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries (and any of their juices), then set the top in place (or off slightly off to the side, to show off the strawberries more). Sprinkle with powdered sugar and you’re ready to serve.

Recipe source

Chef Rick Bayless of Frontera Grill and Topolobampo, Chicago, IL

*We don't drink cows milk (just occasionally), so no buttermilk for us. Luckily, I've discovered how to substitute with a diary free option. In a bigger measuring cup put one tablespoon of white vinegar and then add your dairy free milk (I usually use coconut milk) until it reaches 1 cup. Mix and let it sit for five minutes and then it out "Buttermilk" is ready to use!

*Next time I'm going to sub coconut oil for the butter. Yum. 

Enjoy :)

Nanniskadii w/ Turkey Soup

Nanniskadii is a Navajo food staple growing up we loved it when our mom made Nanniskadii or Frybread for dinner!

Nanniskadii is Navajo for tortilla and is so good. Just some flour, baking powder, salt, warm water, and SKILL is all it takes, yes, I have to emphasis SKILL. 

I'm still working on mine.

It was supposed to compliment our Stew, but I didn't have any stew meat and our local grocery store is closed on Monday's. So, upon searching my freezer I found the last of our leftover Thanksgiving Turkey meat. Well, that needed to be used up!

In my awesome Instant Pot pressure cooker I made the broth from grass-fed beef bones, which I purchase at Wholefoods from the meat department. Then chopped up veggies...

Bay Leaves

Onions

Garlic

Carrots

Celery

Potatoes

Zucchini

Stewed Tomatoes

Salt

& 

Pepper

It was enjoyed!

Instant Pot

This was my Christmas present an Instant Pot aka pressure cooker!

But, this isn't any regular old pressure cooker this is an awesome 7-n-1...

Pressure Cooker

Slow Cooker

Rice Cooker 

Saute/Browning 

Yogurt Maker

Steamer/Warmer

Reviews are great on this check it out at Amazon.

We've been using it and I love it.

It is very time and energy efficient.

Here's a great review from Whole Health Source.

I make lots of bone broths in this in the fraction of the time it takes in the crock pot or stove top.

Our soups always turn out so yummy!

So check it out it's totally worth it.

If you end up with one on your counter you'll enjoy it :)