Sunday, March 29, 2015

Menu Plan Monday: Welcome April 2015


Welcome Monday and Welcome April!

We've got a big month ahead of us so let's get started.  Easter...check.  Maui....check.  My birthday....check!!

And don't forget to check out Laura's site for more menu planning ideas.

Enjoy!
Stacy


Monday: Weight Watchers Asparagus Fettuccine with Salad
Tuesday: Poached Salmon with Cucumber-Dill Sauce over Brown Rice with Steamed Broccoli
Wednesday: Grilled Steak over Fried Polenta with Avocado and Salsa and a Side Salad
Thursday: Shrimp Fried Rice

Friday, March 27, 2015

Old Photo Friday: Remembering Lowell

WHO: Crowe and My Pop, Jim

Remembering Lowell Crowe who would have celebrated a birthday on March 23rd.  Gone from this earth, but never far from our heart and soul.

OU812!

Enjoy!
Stacy

Thursday, March 26, 2015

Recipe of the Week: Chinese Char Siu


We are three weeks away from another glorious week in Maui.  As you know, I love the food of Hawaii, rich in cultural diversity.

The cuisine of Hawaii incorporates many distinct styles representing the settlement and immigration of the Hawaiian Islands.  Native Hawaiians settled the area and fished and raised taro for poi, sugarcane, sweet potatoes and coconuts.  Europeans and American explorers and whalers built large plantations and introduced salted fish which eventually transformed into the side dish lomilomi.   Between 1850 and 1930, immigrants from China, Korea, Japan and the Philippines arrived in Hawaii, introducing new foods such as Chinese Char Siu (Bao).

Char Siu Bao is a Cantonese BBQ pork filled bun, flavored with Char Siu Pork.  In Hawaii, this is called manapua meaning "delicious pork thing".  The recipe can be adapted to exclude the bun.  Hawaiians enjoy the pork sliced with salads.  It is super simple and perfect for potlucks and tailgating.


Hawaiian Char Siu


Ingredients:

1/4 cup hoisin
2 tablespoons soy sauce
3 tablespoons honey
1 1/2 tablespoons Chinese rice wine or dry sherry or sake
1 teaspoon Chinese five spice powder
1 1/2 pound pork spare ribs or pork butt, cut into 2 inch strips (you could also use a loin or pork belly)


Directions:

Combine ingredients together and add pork.  Marinate overnight.

Place pork in a pre-heated oven at 400 F and roast for 30 minutes (or until the internal temp reaches at least 145 F).  Alternatively, you could easily grill or smoke.

If oven cooking, broil for the last 10-15 minutes checking every 5 minutes.  The pork should have nice charring on the edge of the pieces.



Notes:  "Kaukau" is pidgin slang word meaning "food" or "to eat".  The Hawaiian term for food is `ai. The two theories of the origin of the word "kaukau" are the Hawaiian word for table, pakaukau and the Chinese word for food, "chow chow".  




Tuesday, March 24, 2015

12/52: Final Four Wrap Up


We had an awesome week at Rebecca Lane with my Pop, Brian, Uncle Steve, Chick and a weekend guest, Chick's childhood friend, Terry.


One of the highlights of the week is the traditional March Madness Box from my Aunt Judy in Ohio.  She picks up various fun items, packs them in a box and sends it to us in time for the tournament.  Even though she is miles and miles away, it feels like she is right with us.

We had some incredible food over the weekend....

Corned Beef and Cabbage






Mini Apple Pies





















Corned Beef Hash and Poached Eggs


Some of the games went our way and some didn't.  We screamed, cried, whooped and hollered for 4 days straight.



MADNESS!!!!

Enjoy!
Stacy

Sunday, March 22, 2015

Menu Plan Monday: March 23-26, 2015


Happy Monday!

My Pop leaves this morning after a week in Portland.  We watched tons of basketball and ate wonderful meals.  Uncle Steve is staying on until later in the week, but it's time to get back to some lighter and easy meals for the last week of the month.

Here is our menu for the week ahead.  Don't forget to check out Laura's site for more organizing tips.

Enjoy!
Stacy


MONDAY:  Crockpot Greek Chicken over Egg Noodles with Salad
TUESDAY: BLTs with Chips
WEDNESDAY: Easy Ground Beef Tacos
THURSDAY: Yum Bowls