Standard
2

Orange Ginger Chicken Salad with a Black Currant Balsamic Vinegairette

A tropical treasure is what you desire

so light up the grill and turn on the fire

sprinkle with ginger and tart orange zest

then toss for a salad that beats all the rest!

I was inspired today; I wanted to cook something new. A few days ago, a co-worker was telling me about coconut oil, and I was intrigued. so, during my regular grocery store trip, I grabbed some.

I don’t suggest you google it…there are a bunch of angry bloggers who have a lot to say about it!

I also picked up a cute little bottle of Orange Ginger seasoning.

;

So, today as I was thinking about dinner, I realized

Coconut Oil + Orange Ginger Rub + Chicken = Pretty Awesome.

Remember, I teach language arts, not math!

I put the coconut oil into a large Ziploc bag and let it float in a sink of warm water as the oil is solid at room temperature.

Then I added the chicken and seasoning, resealed, and let it float for about 20 minutes.

I also flattened the chicken a bit to cut the grilling time…(I just bang it with a heavy wooden spoon until it is about 3/4 inch thick– I know, very professional)

Grill the chicken until cooked thoroughly, then let it rest for 10 minutes.

In the meantime, place mixed greens on a plate and top with raspberries, sliced almonds, and mandarin oranges.

Cut chicken, place on top of the salad, and drizzle with the black currant and balsamic dressing. ( I whisked equal parts black currant balsamic vinegar and olive oil)

Then eat! This was a quick, easy, throw together recipe.

;

Orange Ginger Chicken Salad with Black Currant Balsamic Dressing

As for those of you that always ask if my kids really eat it…YES…sort of…just in a different shape 🙂

Advertisements
0

Coconut Oil

Ok…so a co-worker has inspired me to try cooking with coconut oil. I am going to try it in my recipe tonight. I’ll keep you posted. In the meantime, let me know if you have any experience or tips.

Dinner tonight is a mixed green salad with grilled orange ginger chicken, mandarin oranges, raspberries, and almonds drizzled with a black currant balsamic vinaigrette.

0

Fairy Flank Steak

Now that my case of the “Mondays” is wearing off, I have decided to make grilled flank steak, sautéed zucchini, and The Pioneer Woman’s Crash Hot Potatoes.

It feels like spring

There is no longer a chill

So I will channel some warmth

With steak on the grill!

The necessaries

Fairy Flank Steak

  • 1 flank steak
  • 1 packet of Adolph’s 10 Minute Meat Marinade
  • 1 packet of Lipton’s Savory Herb & Garlic Mix
  • 3 tbsp of Olive Oil
  • 1/4 c. water

Place packets, olive oil, and water in a large Ziploc bag.

Flank Steak Waiting...

Add steak and allow to sit for 10-30 minutes.Pre-heat grill on high, then turn down to low when you put the steak on.

Allow it to rest...It's worth it!

Grill on low for 8-10 minutes a side (be sure you follow temp. guidelines for safe consumption)Let the meat rest for at least 10 minutes before slicing.

***Serving Suggestion– Serve with sautéed zucchini & The Pioneer Woman’s Crash Hot Potatoes.

Voila! Fairy Flank Steak with zucchini and "Crash Hot Potatoes"

 

 

Standard
7

Fairy Fatigue

Grr…It’s Monday.

So, today I was teaching a poetry lesson (I teach 6th grade language arts), and we are reading the book Love That Dog by Sharon Creech. After my hurling leap into the blogosphere this weekend, I could totally connect with the main character:

“Sometimes

when you are trying

not to think about something

it keeps popping back

into your head

you can’t help it

you think about it

and

think about it

and

think about it

until your brain

feels like

a squished pea.”

 

Welcome to my day.

Brain is a squished pea.

Need dinner ideas.

Please post what you are having for dinner…

Sincerely,

The Fabulous Fatigued Food Fairy

***Note to self—Make peas with dinner tonight!

0

Easy Enchiladas

These enchiladas are a regular in my weeknight dinner rotation. I love them because they are easy, picky-kid approved, and my family leaves the table happy with full bellies. I also love this recipe because it allows room for creativity. You can add ingredients such as beans, tomatoes, pepper, beef, or chicken to suit your families likes. You could even go crazy and hide some finely chopped zucchini if you are trying to secretly increase your family’s veggie intake. ( I won’t tell!)

Ingredients

4 boneless chicken breasts (or you can use ground beef)

1 packet of taco seasoning

2 cans of Enchilada sauce

1 8oz bag of shredded cheddar cheese

1 package of medium tortilla shells

Procedure

  • Brown 4 boneless chicken breasts in a skillet and chop them in your food processor– (you can use ground chicken or beef too)
  • Put chicken back into the skillet & add 1 packet of taco seasoning and 1 can of enchilada sauce. Add 1/2 a bag of shredded cheddar cheese and allow it to melt.
  • Coat a casserole dish with 1/2 a can of enchilada sauce
  • Spoon a glob of the meat mixture onto a tortilla shell– you can also add some chopped peppers & tomatoes if you like.
  • Roll up the Enchilada and line them up in the dish seam side down.
  • Once they are all rolled up, pour the remaining sauce over the dish and sprinkle with the remaining cheese.
  • Bake in a 350 degree oven until the cheese is melted and bubbly.

***Serve with saffron rice and steamed broccoli

1

Butternut Squash & Pear Soup

This is hands down, the best butternut squash soup! It pairs perfectly with open-faced brie grilled cheese on a baguette. I also topped mine off with a drizzle of cream, just to add a bit of decadence. Another thing I love about this soup is that it freezes well, so I always make a double batch.

Enjoy!

Ingredients

1 cup of chopped yellow onion

1 butternut squash, cleaned & cut in 1/2 in. cubes

3 medium Bosc or Anjou pears, peeled, cored, & cut into chunks

32 oz. chicken stock (you can also use vegetable stock)

2 tbsp. of coconut oil

1 tbsp. fresh thyme

salt & pepper to taste

Preparation

  1. Heat oil on medium heat in a large stock pot.
  2. Add onions & squash and cook covered, stirring occasionally for 10 min.
  3. Add pears, stock, & thyme. Bring to a boil.
  4. Reduce heat to low and simmer for 25 min. until squash and pears are soft.
  5. Puree until smooth. (I use a hand-blender)
  6. Season to taste with salt & pepper or drizzle some light cream on top.

*** Serving suggestion– serve with a toasted baguette topped with melted Brie.

Standard
6

Ready…Set…Jump!

Have you ever had one of those days when you feel like there is something else out there for you? Well, I did. I was sitting in a meeting, and I could not turn my mind off. Little ideas kept popping up, and I realized that it was my time to jump!

I will start with a little background. I am a working mom with three kids. I try to be the best mother, wife, and teacher that I know how to be, but lets face it…Some days are uphill battles. My family is my world and dinner is a sacred ritual. I love to cook, and I feel that time together over dinner is the most valuable way to connect with your husband and children. As life is growing more and more hectic, family dinner is that much more important.

Now, to the jumping part. I am taking a leap to create this community of foodies to inspire, connect, and cook our way through fabulous meals, with the hopes of strengthening families and friendships. Allow me to serve as your Fabulous Food Fairy, granting your recipe wishes! I am excited to have you join me on this delicious journey 🙂

Bibbity, Boppity, FOOD!