I like to buy the boneless thin cut pork chops for weeknight meals. It makes easy prep and quick cooking time. Just 3 -4 minutes a side. I season it with some salt, pepper, and thyme and if I’m really lazy I’ll just use a little Mrs. Dash seasoning. Pair it with some string beans or whatever veggie you have on hand and some brown rice or quinoa and voila! Dinner served.
I’m always looking for easy meal ideas. To be fairly honest with you, I’m kind of lazy. I hate preparing meals where I have to clean 10 things at the end of it. I was perusing on The Woks of Life cooking blog and found this recipe. I wanted to use spare ribs but I couldn’t find any at the market so I got short ribs. I wouldn’t use short ribs though. It came out a little too oily for me. It lacked a little flavor for me. Next time I would add more to the sauce and perhaps use a different cut of meat.
My baby just started solids. The other night during our family dinner, he had some of his cousin’s baby food, which was puréed carrots with chicken. It wasn’t very hard to do. I baked a chicken tender and steamed some carrots. I added a little bit of water and blended them together. It does not look appetizing at all, but he seems to like it. I don’t plan on making my own baby food all the time, but every now and then doesn’t seem too much work.
It’s been a crazy year. My beautiful baby boy was born in July. I’m slowly adapting to this new role of mom. Despite the lack of sleep, he constantly amazes me. Sometimes I’m still in awe that I helped create this little person. I’ve decided to stay home with him for the time being. I’m excited to see what adventures this brings us.
Wishing everyone a happy holiday season and a wonderful new year.
The baby actually slept for 30 minutes this morning which gave me time to eat breakfast. I didn’t want cereal or toast with peanut butter. I wanted a real breakfast so I decided to make French Toast.
Beat one egg with a tablespoon of milk, 1/2 teaspoon of vanilla extract and 1/2 teaspoon of cinnamon. Dip bread in and cook in pan on medium heat. Too bad I didn’t have brioche bread. This was still good.
I love lemons and lemon desserts are the perfect thing to eat on hot days. Living in Southern California, we have lots of those so I can have them all the time. Lemon bars are super easy to make as oppose to lemon tarts. I like to pull out the tarts for special occasions but for regular weekend family meals I use my go to bar recipe.
For the crust:
1 cup of soften butter (2 sticks)
1/2 cup of sugar
2 cups of AP flour
1/2 tsp of salt
For the lemon filling:
2/3 cup of lemon juice (about 3 large lemons)
1 1/2 tbsp of lemon zest (or the zest of the 3 lemons)
1 1/2 cups sugar
1/4 cup flour
Preheat oven to 350 degrees. Mix the ingredients for the crust together and press into a 9 x 13 pan. And bake for 15-20 minutes. Let the crust cool for 10 minutes before pouring in the lemon filling. If you like a thicker crust, you can put this in a 8 x 8 pan and cook the crust for 5 minutes longer until slightly golden brown.
Mix flour and sugar for lemon filling together. Add eggs and mix well. Then add lemon juice and lemon zest. Pour filling on top of partially cooked crust and bake for an additional 20-25 minutes.
Bars should be firm but slightly jiggly. These are the perfect summer treat. Not too tart and not too sweet. Goes well with tea or even better – coffee. Enjoy.
I love the way my grandpa cooks his fried rice. It’s different than what you can get at restaurants. He uses sweet soy sauce so it comes out nice and brown. I used to come home from elementary school and he would ask if we were hungry and make us fried rice.
Normally it only has eggs, Chinese sausage, and green onions in it. That is the way I like it, but now that I’m older, I know I need to eat more veggies and protein so I add some extra things in it. Either way, when I make it, it reminds me of my grandpa. That’s what’s great about food. It can remind you of wonderful memories and people in your life.
2 cups of cooked rice (preferably a day old)
1 1/2 sticks of Chinese sausage (more if you like)
1 cup of chopped broccoli
1 cup of chicken (chopped)
1/4 cup of frozen peas
4 sprigs of green onions (chopped)
1 tbsp of soy sauce
4 tbsp of sweet soy sauce
1 tbsp of hoisin sauce
Heat pan on high. Cook the Chinese sausage with broccoli first. Remove from pan. Cook eggs for 30 seconds then add rice. Mix eggs into rice then add sauce. Add remainder ingredients except green onions and cook together for 2 minutes. Finish with green onions. I decided to add carrots last minute since they were in my fridge and I was trying to use them up.
You can also make this with fried rice and add or delete any ingredients you like. That’s the beauty of fried rice. You can throw almost anything in it. Have fun experimenting. Enjoy.
I find that you have a very short window of time to do anything with a newborn at home. I started to cook large batches of meat that I can just throw into a salad, tacos/quesadilla, or sandwiches. I always have bread, whole wheat tortillas, cheese, lettuce, tomatoes and avocados in the fridge.
Some of my go-tos are bbq chicken quesadillas
Burritos – this one has leftover steak in it
Tacos and chicken sandwiches
I also started to freeze some spinach in ice cube trays for my green juice. Just blend spinach with water. After the spinach water is frozen, place in ziploc for easy storage.
My husband and I decided to take a quick weekend getaway before the baby comes. My husband is not much of a traveler so I was surprised he was even willing to go somewhere. We just went to San Diego since it’s fairly close and has a lot of good food. I was afraid it would be too cold but luckily the sun came out for us! We went to the USS Midway museum, which was really interesting and fun. Then we walked around the Seaport Village. It was both our first times in those areas. Usually when I’m in SD I’m either in Old Town or Balboa Park. We stayed in a hotel with a great view of the marina. We even got a surprise fireworks show that night. Perfect view from our balcony! And of course we ate A LOT. Below are some of the highlights.
I was watching the Food Network the other day and saw this hack on the Pioneer Woman. It’s such a simple way to make ice cream cake, especially if there’s only 2 of you eating it. Just use store bought pound cake and ice cream. Let the ice cream sit out a bit so it’s easily scoop-able and spreadable. Just alternate the layers of pound cake and ice cream. I lined the tin with plastic wrap so it’s easy to remove when I’m ready to eat. I’m think this would also be good with layers of brownie or chocolate cake. You can even add chocolate sauce and/or caramel or pieces of cookies. The possibilities are endless!