Sunday, May 25, 2008

Voodoo Chicken Salad

This delicious summer dish comes from Camille Simmons, thanks Camille...can't wait to try it!


Lettuce of your choice
2 tablespoons feta cheese
2 tablespoons diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cup hot chicken breast diced (you can grill or bake it)

Voodoo Dressing

¼ cup Dijon mustard
¼ cup fresh lime juice
¼ cup chili paste
2 tablespoons red pepper
¾ cup mayonnaise
1 ½ cup sesame oil
1 cup rice wine vinegar
½ cup soy sauce
1 ½ cup white sugar
¼ cup minced garlic
1/3 cup pureed ginger

Place all the ingredients into a large bowl and mix! The dressing mix makes 8 cups of dressing so you will need a bottle to put it in. Yummy!

Wednesday, May 21, 2008

marinated steak kabobs with couscous

Ever since the pre-labor scare, Carl and I have been trying to find ways to make meals simpler, for i get so tired at the end of the day. With the prospect of the weather heating up we thought it would be a great time to pull out the grill and do some marinating. Here is a divinely delicious marinading adventure...


1 1/2-2 lbs steak, sliced into small pieces
3/4 cups artichokes, quartered
1/2 cup mushrooms, sliced
1 box of Near East couscous (toasted pine nut)

Steak Marinade:

· 1/3 cup soy sauce
· 1/2 cup olive oil
· 1/3 cup fresh lime juice
· 1/4 cup Worcestershire sauce
· 1 1/2 tablespoons garlic powder
· 3 tablespoons dried basil
· 1 1/2 tablespoons dried parsley flakes
· 1 teaspoon salt
· 1/4 teaspoon ground chili pepper


1. Marinade steak in bag or covered bowl in fridge for at least 3 hours.

2. Place steak and artichokes on kabobs and grill for 8-10 minutes (for medium well) on low heat.

3. Prepare boxed "toasted pine nut" couscous from Near East , with mushrooms added.

So easy, so tender and flavorful. We ate it with some freshly cut fruit. I can just imagine how good it would taste with a Mediterranean salad: fresh greens, kalamata olives, feta cheese...


Monday, May 5, 2008

cashew coconut chicken

Yes, we're defintely getting to the end of this pregnancy, because i'm having major Indian Food cravings! Fortunately for my tastebuds, Carl took me to the Bombay House for my birthday dinner, and then the following week we celebrated my sister Maresa's BYU Graduation there as well. I still miss that Indian Buffet on Tropicana Blvd in Vegas...
So with all of that in mind here is my latest eastern concoction...not meant to be authentic by any means...but definitely delicious!

1 cup coconut milk
3/4 tsp red curry paste
1 tsp lime juice
1 tbs fish sauce
2 tbs soy sauce
1 tsp cumin
1 tsp thai seasoning
1 1/2 tsp ginger
1 1/2 tbs ground yellow curry
1/2 cup cashews
1 cup artichoke pieces, quartered
1 1/2 lbs chicken, sliced 1/2"

Combine all but chicken in large sauce pan. Let spices and sauce warm on med heat. Slice chicken while flavors are mixing & doing their delectable thing... Add chicken and cover. Cook for 10 minutes or until chicken is tender. Great for leftovers, gives spices time to really sink in. Add salt to taste when served to bring out flavors.
Serve over your favorite rice (we prefer long grain brown, basmati, etc.)/potatoes/pasta...