Tebanaki Dinner...the ultimate

My absolute favorite restaurant dining experience is Tepan yaki dinner, especially at Edo Ya in Fresno. The food is amazing! So of course I recreate it at home....
A little background. One of our friends (who has built Tepan tables) was over for this meal and pointed out the term refers to the specific table and I should not call it Tepan yaki because I do not cook on an iron table. He is such a little negative nancy!!! So I took to calling it "Tebanaki" because that is what my dad calls Edo Ya.

Anywhos, I make both steak and chicken versions of this meal with varying sauces. Tonight I chose chicken. Unfortunately, I did not get any pictures because Justin wanted to eat right away! He has been up since 5am shaking raisins and did not get a lunch break so he was starved by the time 6pm came around. Here is the menu:

Tebanaki Dinner

Pineapple Chicken
Fried Rice with Bacon
Tepan style zucchini

The chicken is fairly straightforward. Cook in bite size pieces and add whichever sauce or seasoning you want. I love teriyaki, pinneapple, garlic, ginger, etc.

For the fried rice:
Steam white rice. Scramble one egg in large skillet. Add bacon, peas, and carrots (corn, lima beans, green beans etc..change it up!). Over medium heat, stir ingredients with garlic salt and enough soy sauce to turn the rice brown. This depends on how much rice you use and how dark you like it.... Make sure you keep your heat up or else it will get soggy

Oh the zucchini. My favorite vegetable. I am lucky enough to grow this in my garden, however, my plants are always bare because as soon as I see one I snatch it!

Simply cut the zucchini into thin, 1 inch pieces. Add butter, garlic salt, and a small amount of soy sauce. Cook over medium high heat until desired doneness (some like it crisp me not so much)

And enjoy! Not only will you save the 15 bucks per person, but you are guaranteed to not get a bad, rude, or slow chef!

So anyone have any recipes they have adapted from their favorite restaurant meals??

Sidenote: Excuse any mistakes. Criminal minds is on!!!

Sunday (except Saturday) Breakfast..French Toast Edition

Justin, Brutus and I left Sunday to go camping so we had our big breakfast on Saturday. Friday my mom gave me a loaf of French bread (she is random like that) which we used part of for dinner. Yummy BBQ tri tip steaks, mashed potatoes, and garlic bread. I would post the recipes but Justin made it all :)
Anywho, we used the left over French bread for French Toast the next day. French toast is always good, right? Even with normal bread. If you have never made it with a "fancy" bread like French or Brioche...try it! It is so good and a nice change to throw in once in awhile. Plus, it is a good way to use left over breads. So here is French Toast:

1/2-3/4 Loaf French Bread, Cut into 1 inch slices
5 Eggs
1/2 Cup Milk
2 Tablespoons Sugar
2 Tablespoons Brown Sugar
2 Tablespoons Cinnamon (I love cinnamon!)



Mix it all together in a shallow bowl or pan. I like to use a 9 x 13" pan so I can fit most of it in at one time. I cook mine on the flat side of my grill pan.

Sidenote: If you do not have a grill pan, get one. They are super and make cooking a lot of food so much easier!


Cook until golden brown. Serve with Butter, Syrup, Powdered Sugar, Etc

If you like an extra crunch, add some crushed cereal to the egg mixture. I love it with Cinnamon Toast Crunch.

Sunday morning we left to go camping. Justin did all the cooking on the trip, but I thought I should point out the delicious cheeseburgers he made. And he added my favorite: Tillamook Colby Jack Cheese. Super!

Is there anything better than BBQ?

Anyone that knows me knows I will cook anything possible on a grill. It is my absolute favorite way to cook! My father got home from the hospital today, so I made him a special BBQ dinner for about 15 family members and friends.
Here was our menu:
Pork Ribs with Home made BBQ Sauce (recipe a few posts back)
Grilled Yellow Squash and Zucchini
Macaroni Salad
Sweet Potato Fries (oven baked)
Watermelon
Fresh Italian Bread

Let's start with the ribs. First of all, my dad claims he is not a fan of BBQ sauce so anything I grill has a rub with optional sauce. I change things up a lot, but this is what I used tonight:

1. Rub the pork ribs with yellow mustard. This is necessary to keep the spices on the meat and adds more flavor since sauce is optional. Add any seasonings you like. I prefer BK seasoning though it is not available everywhere.
   
2. Grill over medium high heat while watching for flare ups. When the ribs are caramelized to your liking, turn burners to low and wrap in foil
3. At this point, add some form of liquid to the foil to keep the ribs moist.
   

I have used (and liked) the following:
Apple Juice, Coke a cola, EVOO, BBQ Sauce
Tonight I used lime juice and it was SUPERB!

Then cook over medium low heat while you prepare everything else. They should be perfectly cooked within 30 minutes, but because they are in foil with liquid you can leave them on for longer. Remember to let them sit for at least 15 minutes before unwrapping!!!

My favorite vegetables are yellow squash and zucchini. This is, to me, the best way to eat them and oh so healthy! All you do is slice them about 1/4-1/2 inch thick, toss in olive oil and chopped garlic, and grill. You can also mix it up with other spices..Italian seasoning it great, too!

Nothing else was grilled, but I still want to give you guys to how to on the Sweet Potato fries. They are wonderful for you, first of all, and they work superbly for us because it gives my dad the sweet taste while keeping healthy!!!
Really easy sweet potato fries:
Wedge sweet potatoes
Toss lightly in butter (I mean LIGHTLY) and cinnamon
Bake at 350 degrees for 25 minutes
This is also wonderful for picky eaters who do not like sweet potatoes. I am by no means their biggest fan but I love them!

Last minute baking..oh the horror

After taking my dog for a walk this morning (loving the weather!), I got a phone call from my mom asking me to make a cake for a last minute family dinner tonight. Let me just tell you, I am a plan ahead type. I was not feeling the desire to run around trying to find a new dessert recipe. So what to do....I just spruced up a boxed mix!
I do this all the time. It is pretty fun and really rewarding to hear how people just love something that came from a box. So I decided to make a Devil's food cake. Yummy! There's a reason they box these things, people. It is because they are good! :) I decided to go with a 2 layer round cake. I figured this way everyone could have a small piece and no over-indulging!
Anyways, I had picked up this new (to me, at least) product at Super Walmart. It is "Easy to use" frosting in a can. This was a good time to try it out since I was just making a small, simple cake. Plus, now I can share my experience with you!!!

The Good:
Wow this stuff was yummy! It had a pretty good flavor for coming from a can
It was easy to use. I was able to make a pretty design with little effort.
It did not require utensils, and had little to clean up

The Bad:
Um..could there have been less frosting in that can? I think not.
I put barely any frosting between the layers and frosted the top.
After that, there was barely any left for the sides! I had to work as much out of the can as I could then spread it with a knife (there went that no utensil thing)
Still, it did not cover the whole, small cake.
I highly doubt that 1 of these cans would cover anything you can make with a boxed cake mix no matter the size or shape.
Other than that, It was a little difficult to wipe off of the pedestal compared to other frostings. (see top picture) I guess it has more sticking power?
And it got a little painful squeezing it upside down.
However, keep in mind I have chronic tendinitis in my hands so that might be a factor.

All in all, I would say it is a decent last minute product. But if you are keeping it on hand for last minute use, keep 2 at all times. I do think it would be good for kids to use. There is less mess to deal with and it is easy to decorate with as it comes with a good tip on the can.
Here are some tips I have for last minute dishes:

• Always keep everything on hand for your favorite easy dish. I always keep ingredients for pasta salad on hand. I can have it ready to go within 20 minutes notice for last minute parties, surprise visitors, or to take with me as needed (for sick friends, picnics, etc). I can also change it up. For example, I love adding cubed, cooked chicken to change it from a side dish to entree. I also like tortilla roll ups, rigatoni, and brownies for stuff like this.
  
• Do not be afraid to google or use a food website. If all you can find to use is one thing, type it in with "recipe" and see what comes up. You may find a recipe you want to try or use as a starting point to build your own.
  
• Experiment! So what if you are missing one ingredient from a recipe or just have a mix to use. Add something else to make it your own! My mom is terrified of this. If she is missing one simple ingredient, she will not make the recipe. Even if it is unnecessary. Drives me nuts!
  

So what do you guys do for last minute dishes? Any tips to share?

Sunday Breakfast...Pancake Edition

Every Sunday Justin (the boyfriend) and I have a special breakfast. We can have anything we want, but we make it a point to have whatever it is we are craving no matter how simple or complex. Sometimes we just go out for breakfast, but the point is we set aside time for togetherness whether it be just us or whatever friends or family want to come join. Everyone is welcome. Seriously, just give me a call!
Today was relatively simple. After an early morning of dove hunting (not me; I slept in), Justin and his friends Greg and Dean came back for breakfast. They requested pancakes.
Now everyone has their own favorite pancake recipe. I like to change mine up so I am not going to post a recipe since I switch so often. The best part of pancakes, for me, is the opportunity to make them extraordinary with additions. Kind of like a "Pancake Bar" type thing.
I find this works well for two reasons. 1. It gives kids the opportunity to experiment and make them their own. 2. It gives adults the opportunity to make "grown up" pancakes as opposed to the ones they had when they were kids. Which leads me to ask: Can pancakes ever really be "grown up?"

So today's pancake bar was as follows:

Powdered Sugar
Maple Syrup (duh)
Chocolate Chips
Honey
Cinnamon Sugar
Butter


So the breakfast was really great. I must admit, though, I cannot wait until lunch time. I sliced the grilled chicken we had last night and plan on having it on toasted French rolls with some homemade BBQ sauce I reserved and some baby spinach on the side. Can you say YUMS?

On a side note, Justin and I had a very special day yesterday. I really recommend it to anyone who wants to have a romantic day of fun without spending a bunch of money. Here is what we did:

• Spent some time painting. We were not really great at it, but it was so fun. We sat around for almost 2 hours painting, laughing, figuring out what to do and how to do it, and (my favorite part) encouraging each other. Turns out he loved my painting (which I did not think was great) and visa versa.

• We cooked together. We do this all the time, but I recommend it nonetheless. Though we kept it pretty simple last night, it was still special.
  
• Here is a tip for those trying to eat out less: Spend some time figuring out how to make restaurant meals you love. They may not come out exactly the same, but it is quality fun time together, healthier, cost effective, and who knows...it may turn out better

• Lastly, we made sugar cookies. Now the fun part of these cookies was it makes you realize how much you know about each other. Example: Justin wanted to make them pink because I love pink cookies. This was special to me because, though he did not know why, I love pink cookies because my grandma used to buy them for me when I was little. We also experimented with different toppings because Justin loves him some toppings. In the end, we used sprinkles and chocolate chips. Very tasty!

So what do you guys do to make life special? Remember: it is the little things that count!

Just what I have been cooking...

So, because this is new to me I thought I would share some of the things I have been cooking lately. Here are some things I have made over the past few days...

Inside out Chicken Pot Pies
You will need:
1 tube of refrigerated biscuits
1 cans cream of chicken soup
1 cup frozen peas and carrots mix
2 large chicken breasts, cubed and cooked
1-2 Potatoes, diced and boiled
Seasonings to taste

1. Preheat oven to 375 degrees.
2. Flatten each biscuit between the palms of your hand. Press one biscuit into each cup of a muffin or cupcake pan. Form into a cup.
3. Mix all other ingredients.
4. Spoon mixture into muffin cups.
5. Bake for 20-25 minutes. Let cool slightly before removing from pan.


**These were amazing. We are practicing portion control so this worked out super for us. You can use this same recipe for other "Cups" such as spaghetti (marinara, ground beef, and cheese), pizza (tomato sauce and your favorite topping), or good ole' ham and cheese.

Homemade BBQ Sauce
You will need:
1 cup balsamic vinegar
1 1/4 cup ketchup
1/2 cup brown sugar
1 Tablespoon Worcester sauce
1 Tablespoon Mustard (I have used yellow and Dijon)

1. Mix together in a saucepan. Let simmer and reduce for about 30 minutes.

**Yummies! Also, you can add some honey for a perfectly sweet rib sauce

PS: I would love to hear tips and recipes from others. Food, to me, is a social thing whether in preparation or in enjoying the finished product!

Brief Introduction

Hello, All!
My name is Jessica, and I am on a mission. Actually, I am on an ever changing mission of which new additions are piled on every week. My first mission, which I charged myself with, was to create a family cookbook. This was to include all of my favorite recipes from my family, my friends, and my future in laws. I felt it would be simple. I had received a "make your own cookbook" kit as a gift, and I cook with my family all the time so I had access to all I needed. Seems pretty simple, right? Boy, did the snowball effect take place.
Soon after I started, my beautiful sister got engaged. Because she lives alone and far from home, I felt it was appropriate to make her a cookbook as well. This way she would have the recipes for all of the dishes she requests when she visits. She could also add the recipes she and her betrothed love. But Mandee (my sister) and I have different tastes so I needed to get her favorite recipes, too. And Miss Mandee is not the "cookbook kit" type, so I felt I should make her her own binder with the help of some scrapbook paper and glue. This would give her a constant reminder of home and the people she loves, I thought. This will make her happy when she is lonely. This will give both of us all those good feelings, knowing we both have something no matter how far apart we are.
Done and Done. Until we got to the Chile Verde....
You see, my father's chile verde recipe, like many of our recipes, does not include measurements. So, after hours of figuring out measurements, making dishes to write down directions, and arguing over just how much of something to add, the cookbook was...almost done.
It was at this point I decided something needed to change. My father, let's face it most people, need to eat healthier. So my final (as of right now) mission is clear:
Create a family cookbook with everyone's favorite recipes and add to these recipes healthy, yummy recipes that will help our well-being, physical and emotional.
Throughout this blog, I will share the cooking I do and food I eat. It may be a new recipe; it may be an old recipe. I may just be eating somewhere fun. Regardless, you will hear about it.
This continues to be a great process. I highly recommend it not only so that you may keep track of your recipes, but so that you may be able to pass them on to others or give them as a wonderful collection to those who taught you to cook. It also gives you the opportunity to explore foods you love and would love to try.
Here is how to get started:

You will need one 3 ring binder, recipes, and clear plastic sheet covers (with holes for a binder)
You can decorate it as much or as little as you please.
Be sure to put all recipes in the plastic sheet covers. This way when a mess is made, which I always do, you can easily wipe it off.