Old Photo Friday: Happy Birthday, Brian!

WHO: Brian Keith Lee
WHAT: School Photo
WHERE: Newark, DE
WHEN: He looks to be about 9 or 10 so I will say 1970.

Happy Birthday, Baby!  I love you!

Enjoy!
Stacy

Recipe of the Week: Chop Suey

I was heartbroken to hear that the Golden Crown in Beaverton closed after 35 years (the building long standing since the 1970's).  It was my favorite go-to place for American style Chinese food (I'll have the #7 with the Chicken Subgum Chow Mein, BBQ pork and Fried Shrimp, please).  Sushi, Korean BBQ and other forms of Asian Fusion are taking over the restaurant arena.

Chop Suey is a dish consisting of meat and eggs, cooked quickly with vegetables like bean sprouts, cabbage and celery in a broth thickened with cornstarch.  It's typically served with chow mein (stir fried noodles).

It is believed to have been invented in America by Chinese Americans.  Several tales differ in the exact origin.  Some stories say that it was invented in the 19th century by Chinese Americans working on the transcontinental railroad.  Another tale is that it was created for a Quing Dynasty Premier who was visiting the U.S. in 1899...by a chef who tried to create a meal suitable for both Chinese and American palates.  Another story is that this same Premier wandered around the streets in search of a late night snack and walked into a Chinese restaurant after the kitchen had closed.  The cook was so embarrassed that he had nothing to offer, he came up with a new dish using scraps of leftovers.

Yesterday was Chop Suey Day, so I thought I would find a recipe to celebrate this American Chinese cuisine classic.

Chop Suey

Ingredients:

2 cups cubed pork tenderloin or chicken

3 tablespoons olive oil, divided

1 large onion, chopped

1 cup celery, sliced diagnoally

1 can bean sprouts

1 can water chesnuts

1 can bamboo shoots

8 oz fresh mushrooms sliced

1/2 teaspoon red pepper flakes

1/2 cup chicken broth

1/2 cup soy sauce

2 tablespoons cornstarch

4 tablespoons water

4 oz. Canton noodles cooked according to directions

Directions:

Heat 2 tablespoons oil in a large skillet or wok over medium heat and add the pork or chicken.  Cook. stirring until the meat begins to brown, about 10 minutes.  Remove from skillet and set aside.

Heat remaining oil in the same skillet and add the onion, celery and red pepper flakes.  Saute for about 2 minutes.  Add the mushrooms and continue to saute until the mushrooms release some of their liquid, about another 3 minutes.

Stir in the sprouts, bamboo shoots, water chestnuts and chicken broth.  Let it come to a simmer.  Add the meat back into the pan along with the soy sauce.  Cover and cook for 5 minutes.

In a small bowl, combine cold water with the cornstarch.  Stir slurry into the skillet mixture.  Cook for about 5 minutes until the sauce thickens.

Add the noodles to the chop suey and stir until combined.  Once warmed through, serve in shallow bowls.

* You can add additional vegetables like peppers and carrots

* Subgum and Chop Suey recipes are literally the same thing, although it originates from Cantonese cuisine and subgum is often served on hard noodles.

34/52: The Dog Days are here

The dog days are here and the long days of summer are fading.

Last week Chick and I went to our one and only minor league baseball game in Portland (Hillsboro) and saw the Hops play on a sticky, smoky night.  It's always a highlight of summer to go to as many baseball games as possible and this year we have been to quiet a variety of games.

I spent a long weekend in Seattle working on Friday, but taking some time to eat my lunch down by the Puget Sound (Me Kwa Mooks Park).  Then a late afternoon walk up to the Beveranda (Beveridge Place) for happy hour with my guy.

The rest of the weekend was quiet.  We harvested cherry tomatoes off the vine to make a rich pomadora pasta sauce. Brian made a beautiful fritatta for brunch and we pickled fresh jalapenos for a delicious plate of nachos on Saturday night.

Enjoy!
Stacy

Menu Plan Monday: Last week in August (Vacation next week)

Hello Beautiful Monday!

Our local kids start school on Monday so wooo hooo to all the parents out there.  Now is the time to get your plans together.  I know that when my schedule is busy and my times is tight, I enjoying having a plan I can stick to or easily amend.

Get your food menu/shopping list planned today!

Remember that Laura can help you stay organized.  Check out her site today!

Enjoy!
Stacy

MONDAY: One Skillet Chicken with Lemon Garlic Sauce and Asparagus
TUESDAY: Taco Salad
WEDNESDAY: Salmon over Curry Zoodles
THURSDAY: Kitchen Closed/Dinner Out (vacation starts tomorrow)

Old Photo Friday: Happy Anniversary, Pop and Rosemary

WHO: Brian, Stacy, Pop and Rosemary
WHAT: Seattle Mariners Game
WHERE: Safeco Field
WHEN: August 2009

Happy Anniversary Pop and Rosemary!

Enjoy!
Love Stacy and Brian

Recipe of the Week: National Burger Day (UK Style)

Today is national burger day in the UK (I missed national burger day in the US on May 28th so I am making it up to you).

So, are burgers in the UK different from burgers is the USA?  I know when I lived in Australia, the burgers they made were way different.

The term hamburger originally derives from Hamburg, Germany.  Burg means castle in Germany.

The term "burger", is associated with many different types of sandwiches, similar to a ground meat hamburger but made of other meats including buffalo, venison, elk, lamb, salmon or vegetable proteins.

Chips shops in the UK, serve battered hamburgers called batter burgers, but standard hamburgers served in pubs are standard pub grub menu items.  Gourmet burgers using high quality minced steak patties, topped with such items as blue cheese, brie, a fried egg and/or avocado are quite common.  They also serve burgers make with more exotic meats including venison, ostrich and bison.

Twists on burgers made in the US have crossed the pond, it seems.  The key to a good burger, British or not is high quality ingredients.

Enjoy!
Stacy

James Martin's Ultimate UK Burger

Ingredients:

1 pound ground sirloin beef (80/20 mix)

salt and pepper

3 egg yolks

1 tbsp Dijon mustard

2 tbsp apple cider vinegar

juice of 1/2 lemon

4 tbsp oil +, divided

2 tbsp whole grain mustard or beer mustard

4 brioche buns

8 gherkins, sliced (dill pickles)

1 beefsteak tomato

4 pieces green leaf lettuce

1 red onion, sliced

4 thick slices cheese, preferable Monterrey Jack

Directions:

Put the beef in a large bowl and season with salt and pepper, then divide into 4 patties.  Set on a plate, cover and place in fridge for at least an hour to firm up.

To make the mayo; whisk together the egg yolks, mustard, vinegar and lemon juice in a food processor.  While still whisking slowly drizzle in the oil (about 2 tablespoons).  The mixture should be thick yet light once all the oil is added.  Stir in the whole grain mustard and season to taste.

Rub the patties with oil, then place on the BBQ and char-grill on each side for 2-3 minutes.

To assemble, place slice of cheese on bottom bun then top each patty with the gherkins, tomato, lettuce and onion.  Top with a dollop of the mayo/mustard sauce.

* James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.  Since September 2017, Martin has presented Saturday Morning with James Martin on ITV.

33/52: Seattle Sports Weekend with Pop and Rosemary

We had an amazing long weekend in Seattle with my parents. 

It began on Thursday night in West Seattle where we enjoyed wine on our backyard patio and a wonderful home cooked meal courtesy of Brian.

Friday we explored Alki and had breakfast at the Alki Cafe and then took the water taxi from West Seattle to the Waterfront and had Happy Hour at Anthony's.  

We made our way to Key Arena to see the Seattle Storm (WNBA) take on the NY Liberty Friday night...and to see Mercedes Russell who grew up in Springfield, OR.  My Dad and Rosemary have been watching her play all her life and this past spring she was drafted out of the University of Tennessee to play in the women's professional league.  As a rookie, she isn't getting much playing time (she played 53 seconds on Friday night) but it was still a great game and a nice way to support her.

We had an amazing brunch at Cactus on Saturday morning and made our way to Safeco Field to see the Mariners take on the Dodgers Saturday night.  It was a tough night for me.  I love my Mariners, but grew up a lifelong Dodgers fan.  I took a lot of grief from my family, but still decked all out in my Dodger gear!  The Dodgers lost on Saturday night (still won the series 2-1), and we all had a really good time!

Sunday we headed back to Portland and my parents went back to Springfield.

Great memories this weekend!

Enjoy!
Stacy

Menu Plan Monday: August 20-23, 2018

Howdy!

Welcome Monday!

Did someone mention pre-season football already?  Yikes!  I noticed that the stores are all decked out with fall decorations and Halloween candy.  ARE YOU SERIOUS?  Kids in parts of the country start school this week!  WHAT!?

I for one, will be celebrating every bit of sunshine, moon glow and warm evening breezes until the first day of fall arrives.

How about you?

Remember if you like menu planning that others like me post their weekly menus on Laura's site.

Enjoy!
Stacy

SUNDAY: BBQ Pork Ribs, Cole Slaw and Corn on the Cob
MONDAY: Shrimp Kebabs
TUESDAY:  Chicken with Warm Bean Salsa and Artichokes
WEDNESDAY: Hillsboro Hops Game
THURSDAY:  Off to Seattle

Old Photo Friday: Family Time

WHO: Rosemary, Pop and Stacy
WHERE: Backyard at E Street in Springfield, OR
WHEN: June 1987 (photo taken by my late, Aunt Judy who came out to Oregon for my High School Graduation).  I believe this photo was taken on our way to church on Sunday.

I am really looking forward to spending some time with my Pop and Rosemary in Seattle this weekend.

Enjoy!
Stacy

Recipe of the Week: Roasted Tomato Chutney on Squash

Look, I am not complaining...but my tomato plant runneth over!  Since the end of July, I've been harvesting at least 3 or 4 tomatoes a week (and there are only so many mayonnaise slathered BLTs you can eat, right?).

I've been searching for something new and also light enough to withstand the end of summer heat...plus I am crazy about spaghetti squash!

Enjoy!

Roasted Tomato Chutney on Squash

Ingredients:

1 2 pound spaghetti squash, halved lengthwise and seeded

3 tablespoon olive oil, divided

salt and pepper

2 pints cherry tomatoes or small whole tomatoes quartered

2 tablespoons minced garlic

1/4 cup chicken broth of dry white wine

1/2 cup chopped sweet yellow onion

1 8 oz container of bite sized round mozzarella balls, cut in half

1/4 cup fresh chopped basil

2 tablespoons fresh chopped mint

freshly grated Parmesan cheese

Directions:

Preheat oven to 375.

Brush cut sides of squash with 1 tablespoon oil and sprinkle with salt and pepper.  Place squash, cut side down on a large foil lined baking sheet.  Prick the skin with a fork then back, uncovered in a 375 F oven for 30 to 40 minutes.

Meanwhile, place tomatoes in a large bowl.  Add remaining oil, garlic and salt and pepper.  Stir well to coat.  Place tomatoes in a baking dish and back in the oven with the squash for last 20 minutes.

In a large skillet, bring the broth (or wine) to a simmer and add onion.  Cook about 3 minutes or until onion is tender.  Remove skillet from heat and add the roasted tomatoes with the onion.  Using a fork, gently press down on the potatoes to pop their skin and release their juices.  Add mozzarella, basil and mint to tomato mix and toss well.

Remove squash from oven and using a fork, remove squash pulp from shell and place in baking dish.

Top squash with tomato mixture and Parmesan cheese.  Place dish back in oven and broil top until browned (about 2 minutes)

Serves 4

32/52: Train with Hall and Oates/Summer Baseball in Seattle

Chick bought tickets (Bday gift) to see Train with Hall and Oates at the Moda Center in Portland.  The show was last Thursday night and it was fabulous!

Pre show drinks and dinner at Altabria City Tavern on a 95 degree day in Portland!  We couldn't sit outside, but we had a nice table in the restaurant that looked out over the city.

Train opened the show and they sounded amazing and played for about an hour....so many great songs.  We have seen them before and they are always exceptionally good live.

Hall and Oates came out and played just over an hour (with encore) and opened their set with Maneater and ended the evening with You Make My Dreams Come True.  All their classics and even a few songs with Train front-man, Pat Monahan.

Saturday night in Seattle, Brian and I headed over to White Center to see the Highline Bears final game of the season.  The Highline Bears baseball organization is a summer collegiate team in the Pacific International League.

It was a fun night to see small community baseball in a small park.  It reminded me of being a kid and watching baseball at Civic Stadium in Eugene.

Fun summer memories!

Enjoy!
Stacy

Menu Plan Monday: Middle of August 2018

Welcome Back Monday!

I hope everyone is enjoying summer time.  We've got a busy month with travel and lots of activities.  This is why I am so grateful for my planning menu and the flexibility to be able to have easy to make meals on hand.

Remember to head on over to Laura's website for more planning ideas.

Enjoy!
Stacy

MONDAY: Garlic Lime Cashew Noodles with Asian Pork Loin  Garden Burgers and Corn
TUESDAY: BLT (with tomatoes from from the garden)  Pan Seared Sea Bass with Asparagus
WEDNESDAY: Chicken with Black Bean Salsa and Green Beans
THURSDAY:  Off to Seattle

Recipe of the Week: Spicy Asian Zucchini Noodle Bowls

You guys know that I absolutely love my zoodles and have been using my spirializer for months now and coming up with a few favorite recipes.

With summer winding down and zucchini production running high, I wanted to find another unique and summer-like meal.  This meal can be make in 30 minutes or less, can be dairy free, egg free, paleo and vegan and it's perfect for a hot day (no cooking required).

Enjoy!
Stacy

Spicy Asian Zucchini Zoodle Noodle Bowls

Ingredients:

Serves 2

2 chicken thighs, grilled and chopped

2 large zucchini, washed and spiralized into zoodles

1 large carrot, washed and spiralized into zoodles

1/2 cup shredded red cabbage

1/2 cup snow or sugar snap peas

3 green onions, thinly sliced

1/2 red or yellow pepper, thinly sliced

1/2 cup cilantro, chopped

Sauce

1/2 cup almond butter

2 tablespoon avocado oil

1 teaspoon sesame oil

1 clove garlic, finely minced

1 teaspoon grated fresh ginger

pinch of red pepper flakes

2 tablespoon coconut aminos

1 tablespoon water

juice of 1 lime

Chopped peanuts, for garnish

Directions:

Cook chicken (unless you are doing a vegan/vegetarian bowl) and set aside.

Cut zucchini and carrots into zoodles and place in a large bowl.  Add cabbage, snow peas, green onions, pepper and cilantro.  Set aside.

In a small bowl, whisk together the almond butter, avocado oil, sesame oil, garlic, ginger, red pepper flakes, coconut aminos, water and lime juice.

Toss sauce with vegetables and garnish with additional cilantro.  Top with cooked chicken, if desired and chopped peanuts.  

This would also be great with grilled sirloin steak or a couple of jumbo shrimp

31/52: Chick in Seattle/Mom's Birthday Celebration

We had a wonderful weekend of celebrating not only my mother's birthday but also the beautiful city of Seattle.

Although we did not officially participate in Seafair, we did celebrate all that Seattle has to offer starting with Friday night along Alki Beach.

First stop on Friday was Duke's Seafood and Chowder.  We snagged a table upstairs on the deck and enjoyed a bottle of wine while looking out over Elliot Bay.  It was the perfect way to kick off our weekend.

We then walked along Alki down to Cactus, a place we love and go to often.  We requested a table outside and watched the sun fade in the western sky while dining on some excellent Tex Mex food.

Saturday was a picture perfect Seattle Summer day as we celebrated my Mom with a quick trip around the Kubota Gardens, which began in 1927.  It's a lovely and peace garden that meanders through lush foliage, trees, hydrangeas and Japanese maples...ponds filled with koi and waterfalls flowing under ornate oriental bridges.  A great place for pictures.

From there we drove along Lake Washington towards Renton and the Hyatt Regency where we sat outside and were treated a several fly-overs by the Blue Angels.  The deck at the Hyatt was amazing and quite a little hidden gem along the water.  A place we will go back to summer or winter.

The evening ended with pasta dinner at the Olive Garden followed by a warm summers evening concert on my Mom and Kenny's back patio with singing, laughing, dancing and celebrating.

A perfect weekend for sure!

Enjoy!
Stacy

Menu Plan Monday: Welcome August

The last full month of Summer 2018 is here!

Enjoy it!  Plan it!  Do it!

Remember to go to Laura's website for more planning ideas, tips and tricks!

Enjoy!
Stacy

SUNDAY:  Chick's Choice: Baby Back Ribs, Corn on the Cob and Cole Slaw or Roast Chicken, Cole Slaw, Roasted Beets
MONDAY: BLT's with tomatoes from the garden
TUESDAY: Chicken Rice Bowls with Lime Cilantro Rice
WEDNESDAY: Salmon with Zoodles
THURSDAY: Hall and Oates with Train at the Moda Center in Portland, OR

Old Photo Friday: Happy Birthday, Mom

WHO: Stacy and Jennifer
WHERE: Seattle, WA
WHEN: August 1995 (Chris and I had come home from Melbourne, Australia to visit family)

Happy Birthday to my Mom who turns 73 on Monday.

Enjoy!
Stacy

Recipe of the Week: Grilled Shrimp and Corn Salad

You guys know that the Dog Days of Summer are here, right?  Don't fret and worry, the heat is still on and there is still plenty of time to enjoy the rest of your summer.

Take a break this week and make a wonderful salad, sit outside and enjoy!

Stacy

Grilled Shrimp and Corn Salad

Ingredients:

1 pound large peeled and de-veined shrimp

1 ounce tequilla

juice of 2 limes

3 ears of corn, husks removed

salt and pepper

2 heads romaine, chopped

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 avocado, diced 

1/4 cup cilantro, chopped

tortilla strips, garnish

ranch salad dressing (or your favorite)

Directions:

Place shrimp in a ziploc bag and add tequila and lime juice.  Marinate in fridge for 30 minutes.

Thread the shrimp on skewers.  Oil and preheat the grill or a grill pan to medium-high heat.

Meanwhile, boil the corn in salted water for 5 minutes.  Remove from the water and brush with olive oil and salt and pepper. 

Place corn and shrimp on grill and grill for about 3 minutes per side; rotating the corn to prevent burning.  Remove the corn and shrimp from the grill; cooing slightly until you can remove the shrimp from the skewers and cut the corn off the cob.

In a large bowl, toss the lettuce, beans, tomatoes and avocado.  Arrange the shrimp and corn on top and garnish with cilantro and tortilla strips; serve with your choice of dressing.

30/52: Hot Fun in the Summer Time

You can feel the dog days starting, but the heatwave continued all throughout the weekend as Seattle reached unprecedented and consecutive days with 90 or above temps.

Not too much you can do but early morning walks along the water and afternoon car trips to air conditioned luxury (casino, anyone?).

Friday night instead of cooking, we tried a new place in West Seattle that was on Dinner, Drive-ins and Dives a few weeks ago called Pizzeria Credo.  We must go back for the pizza!  We were both hungry for some pasta which was good (not great).

Cooler temps are on their way and more hot fun in the summer time!

Enjoy!
Stacy