Sunday, August 28, 2016

Korean Grilled Chicken














Eating healthy has never tasted so good!  Tim is fantastic at finding these awesome recipes and cooking these very healthy, very delicious meals!

Korean Grilled Chicken

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1/4 cup low sodium or gluten-free soy sauce
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup finely chopped yellow onion
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp light brown sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon sesame seeds, plus more for topping
  • 2 thinly sliced scallions, white and green parts

DIRECTIONS:

  1. Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
  2. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
  3. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.



















Delicious, healthy lunch today.

Zucchini Tuna Fish Burgers with Dill Yogurt Sauce
  • 1/2 medium zucchini (about 100 g) grated, and liquid squeezed out
  • 1 can tuna, drained
  • 2 T oats
  • 2 T shredded cheese
  • 1 large egg
  • 1/4 t garlic salt
  • 1/4 t dill
  • 1/4 t onion powder
  • fresh ground pepper

  • For the Lemon Yogurt Sauce:
  • 2 T greek yogurt
  • 1 t lemon juice
  • 1/4 t dill
  • 1/4 garlic salt
  1. Grate up about half of a medium sized zucchini or about 100 grams. Dump all that grated zucchini into a thin dish towel or cheese cloth and wrap all the sides up around it forming a ball. Twist the cloth at the top, right above the ball of zucchini, and keep twisting it as tight as you can to squeeze as much liquid out of the zucchini as possible. It will all come out through the towel.
  2. In a mixing bowl, add the squeezed zucchini and all the other cake ingredients and mix well together.
  3. Heat a medium frying pan to medium low. Spray with non stick spray.
  4. Scoop about half of the mixture out into one side of the frying pan and use your spoon to form a round flat cake, about 1/2 inch thick. Then do the same with the rest of the mixture on the other side of the frying pan. Let it cook for about 5-6 minutes on medium low. You can check the bottom if you want, so when it gets a little crispy and golden brown, flip it over with a spatula and let it cook about the same amount on the other side.
  5. While the cakes are cooking, you can mix up your lemon dill yogurt sauce. Just mix the yogurt, lemon juice, dill, and garlic sauce in a small bowl and set it aside.
  6. When the cakes are ready, scoop them out onto a plate and put all the yogurt sauce on top.

Kid in a Candy Shop
























Spending most of the morning going through drawer by drawer of my Grandfather and Uncle's old cabinet drawers.  Endless nails, chisels, files and man toys!  So excited and so much fun!

Sunday, August 14, 2016


























The Inanimate Life of Objects - I have always believed that objects have a life to them and power. It's probably why I have been drawn to second hand shops most of my life. I love knowing that the item whatever it is had a past life. The last couple years - I have inherited so much from my Parents and Grandparents and Uncle and Aunt. The basement is full as I try to find new homes for these objects in our house which have tremendous power and memory for me. As painful as the process of editing their belonging was - so is incorporating these newly transplanted objects. Making room for all of this stuff you cannot part with is a huge undertaking. My mom lives part time with us and I fill her bedroom with as much of her transplanted life as I possibly can since she can't have much in the nursing home that she lives in during the week. I had several of her old lamps rewired and re-shaded to put in our house to make her feel at home. The first pair were from our time in Japan - white ceramic lamps that have been on my parent's bedside tables since I was 5 that now sit in her bedroom here in Bovina. I had them rewired and updated them with new red linen shades. The second pair of amber mediterranean style lamps which are a little dated were a gift from my Dad to my Mom in the 60's in California. I still have to replace the shades but they are so big I have had a time trying to find replacement shades and will probably have to have them customized. They now sit in a guest room. I couldn't part with either pair and make Mom feel at home and that her things are a part of our lives now. There is so much more to edit and add. However, everywhere I look - there are these things that are so full of memory - good or bad - they have such a hold on me.

BANANA PUDDING ICE BOX CAKE



















With all this healthy eating lately - we weren't having any of that for Mom's birthday.  Tim spent the entire day in the kitchen poor guy whipping up one of his award winning dinners - Rio Grande Enchiladas because Mom wanted mexican food for her birthday dinner.  They are so delicious and we miss Tex Mex food badly.  For dessert, he went all out and made this awesome Banana Pudding Ice Box Cake.  Fragile, quick to melt especially on a day like yesterday - it was so delicious!  Thanks Tim. Happy Birthday Mom.  Enjoy!

BANANA PUDDING ICE BOX CAKE
Vanilla Filling
8 oz cream cheese, softened
1/2 cup sugar
1/8 cup milk
1 tbsp vanilla extract
1 cup heavy whipping cream
1/2 cup powdered sugar
Banana Filling
8 oz cream cheese, softened
1/2 cup sugar
1/4 cup + 2 tbsp milk
3.4 oz package of dry banana cream instant pudding mix
1 1/2 cup heavy whipping cream
3/4 cup powdered sugar
Additional Ingredients
Vanilla Wafer Cookies
1/2 cup milk
3-4 Bananas
1/2 cup heavy whipping cream
1/4 cup powdered sugar


1. To prepare the vanilla filling, beat cream cheese and sugar in the bowl of a mixer until smooth.
2. Add milk and vanilla extract and beat until smooth. Set aside.
3. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
4. Add powdered sugar and whip until stiff peaks form.
5. Fold whipped cream into cream cheese mixture. Set aside.
6. To prepare the banana filling, beat cream cheese and sugar in the bowl of a mixer until smooth.
7. Add milk and beat until smooth.
8. Add dry banana cream pudding mix and mix until smooth. Mixture will be sticky. Set aside.
9. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
10. Add powdered sugar and whip until stiff peaks form.
11. Fold whipped cream into banana mixture. It might seem like it won't come together at first, since the cream cheese mixture is sticky, but carefully fold the two together and they will smooth out.
12. To layer the dessert, first line the sides of a 9 inch springform pan with parchment paper, to make removal from the pan easier. The parchment paper will keep the sides of the dessert from sticking to the pan. Then spread half of the banana filling evenly in the bottom of the pan.
13. Top the banana filling with half of the vanilla filling.
14. Dip vanilla wafer cookies into the milk, one at a time, and add them in a single even layer on top of the vanilla filling.
15. Spread a very thin layer of banana filling on top of the cookies. You should still be able to see the cookies. This layer is primarily to fill ing the gaps left around the cookies.
16. Add a layer of sliced bananas.
17. Top banana slices with remaining banana filling and spread into an even layer.
18. Add remaining vanilla filling and spread into an even layer.
19. Place pan in the freezer until firm, 4-5 hours.
20. Once firm, remove icebox cake from springform pan and place on serving plate.
21. Add additional heavy whipping cream to a mixer bowl and whip until it begins to thicken.
22. Add powdered sugar and whip until stiff peaks form.
23. Pipe whipped cream around the edges of the icebox cake and top with additional wafer cookies and banana slices.

Happy 79th Birthday Mom!



























Guess who's birthday it is this weekend?  Happy 79th Birthday Mom!  Tim slaved all day making his award winning Rio Grande Enchiladas because Mom wanted mexican food for her birthday dinner.  We all mis Tex Mex food!  For dessert, Tim made a Banana Cream Ice Box cake which was incredible!  Such a nice day and evening spent together.  Love you Mom!  Love you Tim!

Saturday, August 13, 2016

New Skill





















Sometimes I am so butch it scares me!  I learned a new skill today!  The garden sheds are over 10 years old and it's time to replace some of the wood siding that has gotten wood rot.  I looked at a couple you tube videos and it seemed easy enough.  The scoring and prying up was the worst part. Then, I cut the patches, caulked and nailed in place and Voila I got it done!  A couple more coats of paint and you would never know I patched them.  Awesome!