Chicken Pineapple Stir-fry

28 Mar

Now that I’m pregnant I’ve been having these ridiculous cravings for the most random things. On my list this week was a Thai inspired chicken pineapple stir-fry. I wanted something tasty but not too heavy or greasy. It came out just right!

Ingredients
1 lb chicken breast, cut into 1 inch cubes
1 tbsp fish sauce (found in the Asian section of the ethnic food isle)
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp lime juice
1-2 tsp minced garlic or garlic powder will due, eye about this amount
1 tbsp red pepper flakes
1 red pepper cubed
1 green pepper cubed
1 orange pepper cubed
1/2 cup of pineapple chunks (if buying canned, get it in juice not syrup)
1/2 cup of sweet chili sauce (found in the Asian section of the ethnic food isle)
Small amount of oil for the pan (I used olive oil, whatever works enough to coat the pan lightly!)
Jasmine Rice – cooked per package instructions

Directions
In a medium sized bowl, add the fish sauce and cornstarch to the cubed chicken and toss it evenly to coat. Set aside.

On medium high heat in a deep non-stick pan, heat the oil. Add the garlic and red pepper flakes and stir for a few seconds. Add the cubed peppers and pineapple chunks and cook for 5 minutes, until everything is soft and fragrant. Lower the heat to medium-low and add the chili sauce and mix until warmed throughout, for about another 3-5 minutes. Move the mixture to a bowl and set aside.

Increase the heat of the pan to medium and add another coat of oil to the pan if needed. Cook the chicken until lightly cooked on each side. Add soy sauce and lime juice, stir, and chicken through. Add the pepper mixture back to the pan and stir fry until well blended.

Complete this dish by serving with jasmine rice. So good! Enjoy…

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-M

Our Honeymoon – FOOD in Italy

27 Mar IMG_0341

As I noted in my previous post, we went to Italy for our honeymoon. The food in Italy is divine. Everything comes right off of the farm and right out of the goat. There is just no other word except perfection. It’s perfection at the core of every taste bud. I seriously love you guys, but there is no way I can remember every single one of these dishes below and what type of garnish, tomato, or sauce is on these dishes. I’ll leave it up to your imagination… I will just say it was made and eaten with love???

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-M

Our Honeymoon – My Favorites

27 Mar IMG_0742

I’m pulling a Ziggy. Yes you Ziggy! Italy… oh my god Italy. The most beautiful country.. Its been about a year since our wedding and honeymoon, and we are so damn nostalgic looking at these photos. We decided to embark on a journey to Venice, Florence, Tuscany, the Amalfi Coast, and of course, Rome. We stopped at Bologna on the way to Florence, too. These are our favorites (food post is next).

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Pineapple Cashew Fried Rice

5 Jan

adapted by how sweet it is

We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!

Ingredients:
1 cup of whole grain/gluten free jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Instructions:
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).

In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled  rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is crispy and golden.

Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!

SO good!!! and HEALTHY! Enjoy!

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M.S.

Sour Cream Cherry Torte

15 Dec

Mom – I know you’re reading this!! You always used to make this cake because its simple and easy and I loved it every time. Brings back so many memories every time I take a bite. Love you!

Ingredients:
16 oz sour cream
1 stick of unsalted butter (melted)
1 cup of sugar
3 eggs
1/2 tsp baking soda
1 dash lemon juice
1.5 cups of flour
1 jar of cherry pie filling (or fruit of your choice)

Instructions:
Preheat the oven to 350 degrees. Combine melted butter, sour cream, eggs, and sugar in a bowl and stir until combined. Put in 1/2 tsp of baking soda and splash a dash of lemon juice over it to activate it. Stir mixture again. Finally, slowly add flour, 1/2 cup at a time until combined. The consistency should be like pancake batter, not too watery but not too thick. Add the jar of cherry pie filling slowly, trying to divide evenly throughout. It will go right on top – the cake will bake between the fruit.

So delicious!! Enjoy :) this is one of my favorites!

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M.S.

Pignoli Cookies

27 Nov

These are SO good. They are light and airy but also so flavorful. If you make these – they will go SO quick you won’t have time to get one yourself! You’ll have to stash a few to the side for later ;)

Enjoy!

Happy Thanksgivukkah.

Ingredients:
Two 8oz Jars of Almond Paste
4 Egg Whites
1.5 cups of sugar
Pine Nuts for decorating

Instructions:
Place the almond paste into a food processor and pulse until its granular in form. Transfer to a bowl, and gradually add in the sugar. Beat the egg whites until stiff peaks form and fold into the almond/sugar mixture. Mix until everything is uniform. Cover, and place in the refrigerator for about 30 minutes to rest.

Preheat the oven to 325 degrees. Place some parchment paper onto a baking sheet and create small half dollar sized cookie balls. These spread – so try to aim on the smaller side. Press pine nuts (amount to your liking) into each round ball to flatten a little. Bake for 10-12 minutes or until they are lightly golden in color.

-M.S.

Natasha’s Crumble Cake (So good!)

21 Jul

My grandma has been working with a lady named Natasha for about 20 years. They are like best friends at this point and partners in crime. Each summer, my parents have my grandma and her friend Natasha stay with us twice a week because they work in NJ during the summer months to cater to their clients going down the shore to their vacation homes. They curse in Russian, come with funny jokes and stories, and love to gossip. Natasha started bringing this amazing apricot crumble cake (tort) and every time she brings it I can’t stop eating it. This is one of her home-made recipes. I finally got the brains to ask her for it, and I thought I could never replicate and even though I only tried once, It was still almost the same and super tasty. Not to mention it took me like 15 minutes to make, and 30 minutes to bake! For under an hour, I’ll take it!

Natasha’s Crumble Cake (Apricot Tort/Pirog)

Ingredients:
1 stick of unsalted butter, melted and slightly cooled
1 cup of sugar
2 eggs
1 tbsp vanilla extract
2 tbsp sour cream or farmer cheese
1/2 tsp baking soda
2.5 cups flour (or more, depending on consistency)
Apricot or any fruit preserves (1 Jar)

Instructions:
Preheat the oven the 350 degrees. Melt the butter completely and cool it slightly. Add the sugar, vanilla, and eggs, and mix until just combined. Add sour cream or farmer cheese, then baking soda and stir to combine. Add 2.5 cups of flour, mixing with a spoon to combine until able to use hands to form a round ball. Should not be very sticky to the touch, if so, add a pinch more flour. Take 3/4 of the ball and press the dough into a slightly floured 8 ” x 11″ pan, rounding around the sides/edges to hold the apricot preserves. Spread apricot preserves evenly throughout the top of the base. Take the rest of the ball and take quarter sized pieces off at a time, placing them on top of the apricot preserves to almost cover it but not fully (keep in mind dough will bake/spread in the oven). That’s it! Pop it into the oven for 30-35 minutes or until the edges are brown and enjoy!

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M.S.

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