Saturday, April 22, 2017
It's that time again! We are off to Maui for a birthday break.
No blogging for a few weeks, but I'll post a full wrap up when I get back.
Follow me on Instagram (sdarebrady) for some photos until I return.
Friday, April 21, 2017
Thursday, April 20, 2017
Sharing Aloha certainly means enjoying a good meal with friends. These shrimp skewers combine everything I love about Hawaiian cuisine....a bit of sweet, a bit of spicy and of course, shrimp.
Make these as appetizers or as a main meal with a side of rice and a tossed salad served with last week's papaya dressing.
5 tablespoons soy sauce
2 garlic cloves, minced
1 can Dole pineapple chunks; reserve juice
salt and pepper
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
1/2 teaspoon ginger
1/8 teaspoon smoked paprika
Directions:In a large bowl combine soy sauce, garlic, half the juice from the can of pineapple, salt and pepper, red pepper flakes, brown sugar, ginger and smoked paprika. Remove 2-3 tablespoons of marinade and set aside.
Add the cleaned shrimp to the mix. Let marinade for as long as possible (preferably over-night).
To assemble: place two shrimp on the skewer vertically then add a piece of pineapple. Keep alternating until the skewer is full. Now they are ready for the grill.
Place them on a hot grill and cook for 10 minutes, flipping occasionally. Baste skewers while cooking with the reserve marinade.
Tuesday, April 18, 2017
We had an almost springlike weekend with a bit of sunshine most of the weekend!
Brian and I drove once again from Portland to Seattle on Friday. No trains running again and Brian had a special tutoring session downtown Portland on Friday so it worked out best to drive.
Saturday was my birthday celebration with my Mom and Kenny since I will not be in Seattle for my birthday. We had a lovely lunch, presents and cake. Thanks for continuing to spoil me rotten, Mom!
Easter Sunday it was back in the car early for the drive back to Portland and a low-key quiet afternoon at home and a fabulous roast pork dinner along side some awesome potatoes au gratin and roasted asparagus.
The Easter bunny hopped into the house with some awesome baskets. What more can you ask for?
Sunday, April 16, 2017
Did you have a nice Easter Weekend?
I am busily packing and prepping for vacation so I am going to try and make quick and easy meals this week.
Here is our menu for the week ahead. Don't forget to head on over to Laura's site for more menu plans.
SUNDAY: Pork Roast, Cheesy Potatoes Au Gratin and Roasted Asparagus
MONDAY: Shredded Chicken Tacos
TUESDAY: Pork Fried Rice
WEDNESDAY: Grilled Hamburgers
THURSDAY: Take-Away Thai Food
Friday, April 14, 2017
WHO: Mom and Stacy
WHERE: One of those old photo booths, probably in Springfield
In honor of my birthday month, I am the guest of honor for Old Photo Friday!
Thursday, April 13, 2017
Hawaii is a melting pot of ethnicity combining Japanese, Korean, Filipino and Portuguese cuisine.....plus many many other influences.
Pork Adobo is a hearty Filipino comfort food that is extremely popular in Hawaii. It has sometimes been considered as the unofficial national dish of the Philippines.
Taken from the Spanish, meat was cooked in a mixture of vinegar and salt to keep it fresh longer.
Adobo has been called a traditional stew served primarily with rice. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration.
2 tablespoons vegetable oil
2 pounds pork butt, belly or shoulder, cut into 1 1/2 inch pieces.
1/2 cup distilled vinegar
1/3 cup water
1/3 cup shoyu sauce
1/2 head garlic, peeled and crushed
1 1/2 teaspoon whole black peppercorns
2 bay leaves
green onions, chopped for garnish
In a large pot, heat oil to medium-hit temperature and brown the pork in batches.
When all the meat is browned, return pork to the pot and add in the rest of the ingredients. Bring to a boil, then reduce heat to simmer and cover.
Continue to simmer meat for approximately 40-50 minutes, until the meat is tender.
Serve with rice and top with sliced green onions.
Tuesday, April 11, 2017
Friday was a big whopper of a storm in Portland. High winds brought trees down across the city and plunged thousands into darkness (no power at my office all day and no power at home for 15 hours). We made it north to Seattle in the evening where the storm was not as powerful and Saturdays skies were mostly clear. It was the calm after the storm.
We met an adorable puppy named Sparky on Sunday. The newest member of our good friend's family. It reminded me how much I miss Sammy...and all on the heels of learning Thursday that our Portland kitty Keikei has diabetes and is not feeling well. Hard times are ahead for her and for our family as we adjust to her diagnosis.
The winds of change are blowing.
Sunday, April 9, 2017
How is April treating you so far?
Here is our menu for the week ahead and remember to check out Laura's blog for more planning and menu ideas.
MONDAY: Garden Burgers
TUESDAY: Weight Watchers Lemon Chicken with Brocoli
WEDNESDAY: Flat Iron Steak with 1/2 Sweet Potato and Asparagus
THURSDAY: Grilled Fish with Green Beans
Friday, April 7, 2017
WHO: Baby Stacy and Mom
WHEN: May-June 1969
WHERE: E Street Springfield, OR
Hold up my head, please! Love the bow!
In honor of my birthday month, I'll be the guest of honor for this month's Old Photo Friday.
Thursday, April 6, 2017
It's almost Aloha time, folks and I am day dreaming about heading over to Maui in a few weeks. I am also looking forward to enjoying some Hawaiian cuisine.
Hawaii is known for it's abundance of fresh fruit and vegetables and this simple dressing can be used in a tossed salad and made in just a few minutes.
Papaya Seed Dressing
2 ripe papaya; peeled and seeded
juice of 1/2 of fresh lime
1 tablespoons rice wine vinegar
1/8 teaspoon white sugar
1 tablespoon Dijon mustard
1 tablespoon finely minced shallot
salt and pepper to taste
Add all ingredients to a food processor or blender and mix until smooth.
Makes 8 servings.
Notes: You can thin down the dressing a bit with 1 tablespoon of warm water added to the food processor during blending.
Tuesday, April 4, 2017
It was an exciting day in West Seattle last Saturday. The Ducks were in the Final Four for the first time in 78 years so it was kind of a big deal.
Brian and I walked up to The Bridge in West Seattle for the first game of the day, Gonzaga and South Carolina with the Zags winning a close one.
It was not to be for my Ducks, who lost to North Carolina by one point. However, it was an amazing season and I couldn't be prouder of the way the team played not only in the tournament but all year long.
The food at The Bridge rocked......fresh made chips with salsa and amazing guacamole and I had a juicy lamb burger! Yummy goodness.
Sunday, April 2, 2017
Welcome to April!
There is so much going on this month and I need to stop and take a breath and review my planning and organizing. This month we will rely heavily on our pantry and freezer to keep our grocery bill down and minimize over-spending and waste. Since we will be away from home a bit, it's a great idea to eat what you have on hand.
Here is our menu for the week ahead and remember to check out Laura's site for more great tips!
MONDAY: Final Four Championship game! Pizza Night!
TUESDAY: Shrimp Tacos
WEDNESDAY: Garden Burgers
THURSDAY: Chicken Thighs and Salad