Poke Bowl

I was recently introduced to this Hawaiian delicacy a few weeks ago. When Brian was serving up dinner and I knew it was raw tuna in a bowl with raw veggies, and I wasn’t too sure about it. I do love sushi, but something about it didn’t sound appealing that day. Continue reading “Poke Bowl”

Thai Chicken Basil

This dish has been one of dear hubby’s favorites over the past few years. There is also another friend of ours that always talks about the time we had this dish together. It became one of his favorite meals and most times when we were together it was brought up one way or another! Continue reading “Thai Chicken Basil”

Broiled Pork and Pineapple

This dish was absolutely fantastic. As you’ve heard me bemoan the fact that I’ve been less than inspired lately, this meal hit the spot. Not only that, but the entire family raved about it. The kids had been announcing the fact they were SO SO SO hungry for the last hour before we ate. Must have been true! They licked the entire bowl of pork, pineapple, scallions and rice completely clean! I was pleasantly surprised. Continue reading “Broiled Pork and Pineapple”

Char Siu (Roasted Chinese BBQ Pork) and Cucumber Salad

It’s been a while since I’ve posted any recipes for dinner that are super fantastic.  I’ve posted other food stuffs, but no new dinner ideas.  I have made a few, but nothing worthy of posting here.  I’ve been less than inspired lately and have resorted to some older recipes and haven’t been ultra motivated to come up with something new or alter something inspiring. Continue reading “Char Siu (Roasted Chinese BBQ Pork) and Cucumber Salad”

Hoisin Sauce

This is a short and sweet post, and the product is certainly that!!! Sweet! I don’t usually have hoisin sauce on hand, just because I don’t take the time to mix it up, but it is so good and is a super huge hit in this fam. Continue reading “Hoisin Sauce”

Beef Tip Broccoli Stir Fry

I think I’ve mentioned in the past that I’m all about one pot or plate dishes. I like to make one major portion of the meal and not have lots of sides much less complicated sides to concoct. This one fits the bill! It was quick and simple and took less than an hour easy to throw together.

It was a hit in the family and everyone had seconds. I think Tonchi had fourths and we had only one tiny dish of leftovers for Brian’s lunch the next day! We did serve it over rice, but it would taste good over quinoa as well if that is prefered. Sometimes I can do that, but often times it’s near mutiny by husband and kids if there isn’t rice to go with a stir fry. Their Asian blood definitely shows in this preference!

Dear hubby would prefer to have rice once daily if not thrice daily! So limiting it to once a week is quite an adjustment, but it’s all I can do! It is also a relatively cheap filler, which is nice. When we have these types of meals over rice them the whole family can easily eat on a pound of meat. Otherwise it’s a bit of a stretch if there aren’t enough sides to fill them up!

Even though the kids are young it is amazing how much food they can put away. If you’ve ever seen them eat or you’ve been generous enough to have us over, you might not have prepared enough food. The way they eat, you’d think I hadn’t fed them in the last week!

So check out this recipe and let me know what you think!

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Beef Tip Broccoli Stir Fry

4 servings

3 TBSP Arrowroot
¾ cup water, plus
1 lb beef tips cubed
1 small onion sliced
6 garlic cloves finely chopped
2 TBSP chopped fresh ginger
2 TBSP coconut oil
4 cups broccoli florets
⅓ cup tamari
2 TBSP raw honey


  1. In a bowl combine 2 TBSP arrowroot and 2 TBSP of water and mix till smooth
  2. Add beef and mix well till completely covered – Let sit for 30 minutes
  3. Saute onion, garlic and ginger in coconut oil till soft, remove from pan and set aside
  4. In wok over medium high heat stir-fry beef in coconut oil until reaches desired doneness; remove from pan and keep warm.
  5. Steam broccoli in about ¼ cup water until soft and water is mostly gone.
  6. Return beef to pain.
  7. Combine tamari, honey remaining 1 TBSP arrowroot and ½ cup water until smooth
  8. Add to pan
  9. Return all ingredients to the wok and cook for 2 minutes or until warm and thick.
  10. Serve over rice, quinoa or cauliflower rice.

If you try it, let me know how it works out for you and what the rating is with your family!

Kung Pao Chicken Tacos

Brian opened his own business doing tree trimming and removal this past winter and calls his company Zacchaeus Tree Service (let me know if you have any work for him!  His website is still a work in progress).  I’m so proud of him! I will say I wasn’t his greatest cheerleader in the beginning.  I like to have money in the bank for a rainy day and starting a new company was not going to help that!  I was and am nervous.  There are times there is NO work and consequently no income.  This leads me to stress and worry.  Thankfully I have a great job that always has extra hours and pays well, so when that happens I usually try to pick up some extra work to try and make up the difference. Continue reading “Kung Pao Chicken Tacos”

Asian Almond Salad Dressing

We don’t eat too much salad around here, but I’m trying hard to get an increase in consumption in that area!  Part of the problem is that Brian really doesn’t like salad and won’t eat it unless he plate is served with the salad already on it!  He will eat it then, but the whole time make comments about how he wouldn’t have served himself that much, he doesn’t really like salad, it doesn’t have much flavor, etc, etc. Continue reading “Asian Almond Salad Dressing”

Alexa’s Asian Kale Salad

Kale has never been one of my favorite food, especially as the primary ingredient whether cooked or raw.  I’ve had it in soups which is ok and it’s really good in green smoothies, but it only flavors these dishes.  I’ve tried sauteing it and also making kale chips and no one in the family has been fanatical about either.

This recently changed! We had friends over for dinner a  few weeks back and she offered to bring a salad and dessert and  I served my Sweet and Spicey Asian Pork with bok choy.  As luck would have it, she brought a kale salad! I was a bit worried at first and only took a small serving, but soon had seconds and thirds.  The flavors mixed so well with some sweetness from the oranges, a little bite from the ginger and garlic and some spice!  Truly fantastic.

My friend was gracious enough to share the recipe with me and we had it again last week.  The kids each asked for seconds and I think hubby had at least three if not four servings.  Which if you’ve read some of my past posts… is amazing!  He is NOT a salad eater and really will only eat it if I ask him if he has had any yet or if I serve dinner with salads already dished up!

I know it was because of the Asian flare that he not only ate it, but also really enjoyed it.  At the end of dinner the boys asked when we could have it again.  I said I wasn’t sure and Tonchi said he would help me make it again for dinner the next night!

My dear friend Alexa created this recipe and was willing to let me share it with you!  She used a couple of sites for inspiration and then went for it! She really does a great job adding a little of this and a little of that together to make fantastic dishes.  In fact, when she has made something that I’d like to try and duplicate, it’s often hard to get a recipe out of her!  She doesn’t use them and doesn’t record (usually) what she adds.  This time, she had a feeling I would ask and she wrote it down for me! 😉

So… here it is!  Try and enjoy!

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Asian Kale Salad

¼ c olive oil
1 T honey
1 t minced ginger
¼ c rice vinegar
4 cloves garlic
2 T GF tamari
1 T toasted sesame oil
½ t hot chili sesame oil

Blend in Vitamix.

1 head organic kale (I used dino/lacinto), ribbed and cut/torn into bite sized pieces
1 tsp salt
2 carrots, grated
½ small head red cabbage, thinly sliced
⅓ small red onion, thinly sliced
1 c fresh snow peas, julienned
2 small oranges, peeled and diced
sesame seeds

Toss kale with salt and massage.  Add all other ingredients and toss.  Add dressing and toss again.  Let sit at least 1 hr before serving.  Drizzle with sesame oil and honey and sprinkle with sesame seeds when serving.

The only thing I did differently, is that I didn’t have any spicy sesame sauce so I just added about 1/2 tsp of red curry paste and it was definitely not the same, but still super good!

If you give it a try, I’d love to know what you think and if you’ll make it again!  This is kid approved in our home, I hope it is in yours as well!


Chicken Lettuce Wraps a la PF Chang’s

Granted I haven’t been to PF Chang’s in a few years probably, but if I remember correctly, this recipe tastes pretty authentic.  I found a recipe in a magazine somewhere that had an imitation recipe, but it had lots of ingredients that were taboo … like sugar, soy sauce, oyster sauce and a few others. Continue reading “Chicken Lettuce Wraps a la PF Chang’s”