Asian Cooking Made Easy

Happy National Popcorn Day!

2016-01-19T13:00:00.000-05:00

Today is National Popcorn Day and to celebrate I'm making an Asian flavored popcorn. This popcorn is made in a wok, of course, but you can use a large pot if you don't have a wok on hand. It has a light flavors of garlic, ginger and green onion, and is the perfect snack if you are trying to stay healthy this year. If you choose you can add extra oil, and/or butter for more flavor, however it won't be as healthy as it is without it. Enjoy!

I make this when I'm craving something salty and light to snack on. I hope you ejoy this recipe and are having a wonderful start to you year.

~Lila

How Do You Load Your Dishwasher?

2015-09-15T10:00:00.000-04:00

I don’t know about you, but I often have disagreements with family members about how to load the dishwasher. There are many different opinions as whether to rinse the dishes before loading them and how to place them in the rack; as well as how much and what type of soap to use. But the one thing we can all agree on is that we all want super clean, streak free dishes. So I figured I’d share what works for me and see what all of you think.

To Rinse or Not to Rinse?

I definitely rinse my dishes completely before placing them in the dishwasher. I just don’t see how or where the food would go if it is left on a dish. Of course it goes down the drain, but won’t that clog up the pipes? So I definitely rinse them.

The one person who actually disagreed with me first about the dishwasher was my sweet little grandmother. She used to say that the only way the dishes would be clean is if they were washed by hand and soaked in soapy water for 20 minutes. I guess that may be because she never had a dishwasher, and it was very hard explaining to her that the dishes would still be super clean when using one.

Proper Placement.

Placing the dishes in is quite simple in my opinion. I put the plates vertically in their racks; place the smaller items on the side rack and larger cups and other items underneath.

Now the part that some people may differ is the silverware. I put all of my forks and spoons pointing upward, and the knives pointing downward. Now I should use the little designated holes for the knives, but I don’t. My mother in law always points all of her silverware upward, including the knives, which I think is a bit dangerous. Because if I go to empty the dishwasher and I’m really tired I could just see myself slicing off a finger.

Which Detergent?

I’ve used Cascade complete powder now for years and it always makes my dishes come out pretty much spotless. And I fill the soap dispenser right up to the line. Now I have tried other detergents as well as one of those new “pod” things, but nothing else seems to get my dishes as clean.

My other relative who has the same washer had a lot of trouble with residual water being left in the bottom. The repair man said she was using too much soap (she was using the same amount as me at the time) and to try a “pod.” So that seemed to work for her, which was strange since it totally did not work for me as well as my regular Cascade.

So this is how I load my dishwasher and I’m sticking with this routine, until it ever should fail. At least Zoey is happy that her bowls and spoons are cleaned each day for her food :)
I’d love to hear your thoughts or if there is a better way of doing this.

Have a wonderful day!

~Lila

My Most Requested Labor Day Recipes

2015-09-03T19:50:00.001-04:00

It's Labor Day weekend again and this year I haven't quite figured out my menu. I'm definitely making my newest creation - You Tiao Treats. You Tiao are fried dough sticks, which I just slice and then place either cheese or ice cream in between three layers of the fried dough. I hope these are a hit this year. Then my other recipes that my friends always ask me to make and tend to "go quick" are the Asian sliders, char siu ribs, and crispy fried wings. So I may make all of these, or just two this weekend.

You Tiao Treats

Asian Sliders

Chinese Char Siu Ribs

Cripsy Garlic Chicken Wings

Are you hosting a Labor Day party? I'd love to know what you plan to make this year. I hope everyone has a wonderful and safe weekend!

~Lila

Back to School Lunch Ideas

2015-08-25T13:05:00.003-04:00

It's back to school time again so I thought I'd share some of my favorite lunch ideas. Here are some bento lunches, which I usually pack in 3 section Glad to go containers as well as a few easy to make items.

Garden Bento Lunch

Here's a way to make your child's back to school lunch fun, especially on that first day. Click herefor the recipe.

Turkey and Cheese Wrap Bento

This turkey and cheese wrap has cantaloupe and cucumber sides, making it healthy and delicious. Click here for the recipe.

Lunch Made with Love

I made this for Valentines Day, but it is perfect for the first day of school or any day someone may need some extra love. Click here for the recipe.

Chicken Salad Snack Bento

This is a great snacking lunch with sliced cucumbers and red pepper to scoop up the chicken salad, along with chunks of cheese and fruit. Click here to get this recipe.

Sheep Bento Lunch

I created this bento for the year of the sheep, but have now made it several times simply because it is so cute and easy to make. Click here to get this recipe.

Simple Bento Salad

I usually make this salad alongside a sandwich, like the heart one above. Click here to get thisrecipe.

I hope everyone has a great first day of school. For more bento recipes click here.

~Lila

Using Canned Pre Made Dough...

2015-08-19T12:00:00.003-04:00

Today I just wanted to share my new favorite ingredient – canned dough. I used to always make my dough from scratch, but I’ve really gotten into using canned dough lately. It makes things so much easier and there are so many recipes you can make with it. This past weekend I made a few things.

Dog Biscuits – for Humans. I made these for breakfast and they are so easy to make – I’ll have to do a video on these.

Steamed Buns - I’ve just discovered that canned dough CAN be steamed. So I’ll be posting a video of how to make these buns shortly.

And I made char siu chicken sandwiches – I’ll do a vid on these too. In the past I’ve made a few things with pre made dough, but mainly used bread dough to make baked bread items and just shaped them into figures.

I’ll definitely be experimenting more with canned pre made dough and be posting more of what I discover.

I hope everyone has a wonderful day!
~Lila

Why Doesn't this Recipe Work for Me??

2015-08-11T19:28:00.001-04:00

Have you ever wondered, “Why doesn’t this recipe work for me???” I actually get asked that question often and unless I can watch you cook the dish, it is sometimes hard to answer. Though there are 3 main reasons why a recipe would come out differently for different people.

First, the type of oven or grill you are using may be different than that of the recipe creator.

Every brand of oven and/or grill is different, and although these differences may be slight, it could make a huge difference depending on what you are cooking. For instance, my oven cooks at a slightly lower temperature than standard.

325F is actually about 315F in my oven

And I know that only through trial and error and from having it for a few years. Your oven may cook slightly different from the oven that the recipe was created in. However, this difference can usually be compensated for by simply checking a dish at certain intervals while it is cooking.

The second reason is that the size and type of pot or pan you may have is different from what the recipe was first made in.

Cooking pots, pans and utensils differ in many ways. The size of a pot or pan makes a huge difference. For instance if I am frying pieces of fish in a small pan I will have to cook it in batches compared to the writer of the recipe who used a large pan and cooked their fish pieces all at once. Also too many items stir fried in a smaller wok may create more liquid than if you had a larger wok. So in cooking, size matters.

The brand and what the pan or pot is made of also makes a difference. For example I use to make my Soy Sauce Chicken Breasts Recipe in a smaller version of this Calphalon pot.

This recipe braises the chicken for several hours in the oven. I use to have to add more liquid to the pot because it would boil out every hour and a half or so. But then my husband gave me this pot for my birthday…

and when I used it for this recipe, none of the liquid boiled out and I found that I could just leave it in the oven for the entire time without ever adding more liquid. So composition (what it is made of) of a pot or pan makes a difference as well its size.

Now the third and final reason is that the brands of ingredients are sometimes different. For instance when I use hoisin sauce I normally use either Koon Chun or Lee Kum Kee, but since the grocery store here recently didn’t have those brands I had to get this one.

Each of these has a slight difference in flavor, which I think most people would be able to detect. Same thing with chicken broth; I use both Earth Fare organic chicken broth in a box and Maggies Chicken broth cubes in many of my recipes. But if you used say Swansons chicken broth box and Wylers chicken bullion cubes, the flavor would be very different.

Also, sometimes a recipe is not specific in its ingredients. So when a Chinese recipe calls for bean paste and you go to the Asian grocery store and you see this….

You wonder which one you should get. Lately I’ve been trying to be more specific and show the brands of each of the ingredients I use so that there is no confusion like this.

So as you can see, there are actually a lot of variables when making a recipe. Next time when you are watching a recipe video or reading a recipe try to note as many specifics as possible. That is what will make the recipe come out just as it does for the cook presenting it.

I hope everyone has a wonderful Day :)

~Lila

Cooking with Olive Oil

2015-08-05T12:33:00.001-04:00

If you’ve watched my new videos you may have noticed that I’ve switched from using peanut oil for stir frying to olive oil. And I know there are a lot of chefs out there who are saying “you can’t use olive oil for Chinese stir fries!” BUT I found that it works just as well – and does not compete with the Asian flavors of the dish.

Why did I start using Olive Oil?

Mainly for the health benefits. I’ve used olive oil for many dishes in the past, but started using it in stir fries about 2 years ago. It began with a chicken fried rice recipe, I thought I would try the olive oil and fry it on medium – high (because it has a lower smoking point) and see how it turned out. It was delicious! And my husband actually liked it better than the peanut oil, so I started using olive oil for everything.

I wanted to try using olive oil for frying because it is a lot healthier than other oils. When it is heated it produces less cancer causing chemicals than other oils because it has more mono saturated fat and less polyunsaturated fat. Also, extra virgin olive oil, which is what I use, has heart health benefits such a lowering bad cholesterol and blood pressure.

Buying Olive Oil

I actually buy my oil at TJMaxx. I know that sounds crazy, but you can get a great deal and it is really good oil. I try to purchase organic extra virgin, and make sure that it is in a dark colored bottle and not stored near sunlight. And most importantly, check the date. Above is the bottle that I’ve just finished using with this date.

And here is the next bottle that I’ll be opening soon.

Storing Olive Oil

Now I store this bottle in my pantry, which is dark. However, I pour some into this container here, which I keep by my stove so that it is easily accessible when I’m cooking.

This was my mother’s olive oil container, though I think she used it for bread dipping oil.

Reusing oil

I use to be huge on reusing oil. I would fry a lot with peanut oil and then store the used oil and use it 3 to 4 more times. However, I’ve been reading a lot of health articles lately and they say that used oil could have cancer causing agents in them. This is because heat causes the oil to change and break down forming these other substances. I guess it is similar to char on grilled meat. So I’ve stopped reusing oil completely.

I really enjoy using extra virgin olive oil for frying. The only thing to keep in mind is that it does have a much lower smoke point than peanut or vegetable oil, so when stir frying use a medium to medium high heat. And when deep frying use a different oil.

Have a Wonderful Day!

~Lila

Zoey's Allergic Reaction to Flea Medication...

2015-07-29T14:20:00.000-04:00

Last Saturday (July 18th) around 2pm I gave Zoey her flea medication, but unfortunately she ended up having a bad allergic reaction to it. That night I noticed she was acting strange, she was tired and wanted to lay in her bed (usually she sits on the couch with us.) Then around 10pm she jumped up and screamed. So at that point I figured she just had some gas, since she normally screams when she passes gas (Don’t laugh, a lot of dogs do this!)

Then Sunday she started screaming and chasing her tail. Now at this point I didn’t think it was the flea med because she has been on this same product since before I adopted her and never had any problems. So I figured something was bothering her tail. So I just washed her bottom with her Regular Shampoo around 2pm. By 9pm she was still acting weird and then I realized it had to be the flea med.

Now I’ve read TONS of horror stories about this and when I realized that this was happening to her I was devastated! So I immediately scrubbed her whole back with DAWN. Why Dawn – because it gets the flea med, which is grease based, off.

Thankfully I had some on hand, and this one shouldn't dry out her skin either.

So now it was about 10:30ish and she would not sleep. She ran around, bit my husband’s hands (just nips) and wanted me to hold and rock her while STANDING. Each time I tried to sit down she would climb up my neck and run around like she was on crack! My arms and legs started to give out around 12:30am and I just prayed and prayed that she would sleep and be okay. And then suddenly she fell asleep at 1am. I laid her in her bed and put it next to my head on the couch. I watched her to make sure she was okay until I fell asleep (I’m thinking about 3am or so.)

Then my husband is up at 4:30am, so I brought her up to bed and she was fine, but out of it on Mon. She did scream at her tail a few times, but nothing like Sun, and she slept through the night on Mon. The vet said to wash her with Dawn and that she should be fine as long as she was walking and eating. Which for a little while it seemed as though she had trouble with her back legs, but they were fine by now.

Then suddenly Tuesday night she started screaming again and wanted me to hold her. SO I washed her in Dawn again – now this was the third time I’ve washed her. But that night she would not sleep. I had to stand and rock her and finally around 2am I was able to sit up with her in my arms and we both fell asleep.

Wed – she didn’t want to get out of bed. She always wakes up around 6:30am and scratches my face. This time she looked at me until I said the words “Come eat your Breakfast” then (thank goodness) she came down and ate. But then went straight back to bed.

The few days after she was still not herself. She wasn’t waking me up. Wasn’t happy, or smiling like usual. And she started doing weird things like lying on the living room couch, which she never does….

Finally this past Sunday she woke up early and was back to her happy self – Thank goodness!

BUT now what do I do about flea treatment??? Her vet wants me to try Bravecto, but that is a three month pill that has not been out very long so of course with her sensitive body I’m very reluctant to try that. My question is – is there any non-poisonous flea treatment??

I’ve looked this up and found

I could spray her with lemon (which she hates lemon.)
Give her apple cider vinegar everyday, but unfortunately she has a weak stomach and can’t have this.
Spray her with cedar oil

So I so far have just put a few drops of cedar oil (like 5) in a spray bottle with water. Then I spray this on a wipe and wipe her with it, since she hates sprays and I usually wipe her paws and body anyway. She seems to like this.

I’ve also washed all of her beds and toys with this cedar shampoo, which I was just using for my sweaters, but has now become one of my favorite detergents.

But what if this doesn’t work? My husband thinks I should try the Bravecto, but I’m always skeptical of drugs, especially new ones. So if anyone has any suggestions or has had something work for their dog, please let me know.

~Lila

Easy Summer Lunch Recipes

2015-06-27T15:00:00.000-04:00

During the summer I always find myself searching for something quick, easy, and healthy to make for lunch. Here are some of my go to easy summer lunch recipes.

The first three recipes are bento lunches which are easy to make and perfect for kids. I simply use Glad 3 section containers to serve these in. They also pack well for a picnic or beach trip.

Healthy Turkey and Cheese Bento Lunch

This turkey and cheese wrap with fruit and veggie sides is a quick and easy to make lunch and very healthy as well. Click here for the recipe.

Chicken Salad Bento Lunch

This lunch can also be served as a simple snack in between meals as well. The cucumbers are meant to be used to "scoop" up the chicken salad (lower left) and they are served along with chunks of cheddar, sliced red bell pepper, and fruit. Click here for this recipe.

Grilled Chicken Salad Bento

Grilled chicken on lettuce with celery, carrots, crackers and a side of pasta salad is the perfect healthy lunch. The lower left section holds a few crackers to be crumbled over the salad as well as a to go container of salad dressing. If you're eating this meal at home you can add a few chunks of cheese in place of the dressing. Click here for this recipe.

Simple Wedge Salad

This simple salad makes a great lunch or snack. For lunch I usually use a half of a head of iceberg and lots of bacon :) Click here to see how to make this salad.

Hot dog Pennies and Peas

This was my favorite lunch when I was young. My mother used to make it when she had nothing else for lunch, and sometimes dinner as well. This makes a great dish on the fly and is surprisingly filling. Click here to try this fun combination.

Easy Chicken and Collards Recipe

2015-06-10T18:00:00.000-04:00

This is a quick and easy recipe that makes a great meal in no time.

Ingredients:

3 boneless skinless chicken breasts

½ tsp garlic salt

1 tbsp butter

27oz can Margaret Holmes Collard Greens – drained lightly

Cut each chicken breast in half lengthwise and then sprinkle them lightly with the garlic salt.
Then heat a large pan or cast iron enameled pot on high and add the butter.
When it melts add the chicken and brown it on both sides, about 7 to 10 minutes.
Then remove the chicken and add the collards. Stir with a spatula to scrape up any brown bits from the chicken and then turn the heat to medium - low.
Spread the collards out evenly and place the chicken on top and let this simmer for about 15 minutes. Then serve immediately. This is great with steamed white rice and makes 3 servings of chicken and collards.

These are the Collards I use in this recipe.

Have a wonderful day!

~Lila

Is Food Served on a Red Plate Unappealing?

2015-06-05T15:00:00.000-04:00

On the news the other day they were having a discussion about the color of the plate that food was served on. Apparently when food was served on a red plate people felt like it was less appealing than food that was served on a white plate. This may be due to the fact that the color red subconsciously signifies danger in our minds.

I found this very interesting since I serve almost ALL of my food on either a red plate or from a red pot. In fact I mainly use red dishes because I always found them to signify warmth and full of comfort food, like Le Creuset’s pots for example.

So I was just wondering are you turned off by food served on a red plate? Would you rather have it ona white plate or another color perhaps? I’d love to know what you think.

~Lila

Thankful for a Happy Day!

2015-06-04T18:00:00.000-04:00

Today was a strange day – I normally try to write all of the week’s blogs on the weekends, but I just had to share the fact that my eggs were smiling at me this morning!

And this was not done on purpose. If I tried to do this it would have looked a mess, lol. But when I saw this in my pan I looked over at Zoey and she was smiling too.

It was a start to a wonderful day!

Of course she had some egg as well!

I hope you had a wonderful day and are having a wonderful end to your week :)

~Lila

Sprouted Red Jasmine Rice

2015-06-03T18:00:00.000-04:00

I was in Trader Joe’s the other day when I spotted this box of sprouted red jasmine rice. I’ve never seen this type of rice before so I just had to try it. It states that it is cooked sprouted red rice.

Inside the box there are actually 3 individual packets of rice,

which are either microwavable or can be cooked on the stovetop.

I find this super convenient since I need rice quickly and often as a side item to a lot of my recipes. So of course I cooked it according to the microwave instructions and just placed one packet on a plate and heated it on high for 2.5 minutes.

Then I let it sit for a minute and voila – instant red rice.

It really tasted pretty plain to me. It did not have the aromatic flavor that I thought it would. It simply tasted like white rice, but with a bit more texture.

It does look great in a dish and I would definitely use it alongside recipes that have a lot of sauce :)

~Lila

White Bean Chicken Chili

2015-06-02T18:00:00.000-04:00

Since it was a bit rainy the other day I figured I’d make something warm that I haven’t made in a long time. This white bean chicken chili recipe is super simple to make and makes a delicious warm meal.

Ingredients:

1.5 lbs. chicken breast – cut into cubes and sprinkled with ½ tsp garlic salt

3 stalks of celery - diced

½ white onion – diced

3 cups chicken broth

¼ tsp white pepper

a pinch or more of cayenne pepper (depending on your tastes)

½ tsp Maggies chicken bullion

1 ½ cans Bushs cannellini beans– drained

½ tsp dried whole thyme

2 tbsp cornstarch – mixed with a little cold water to dissolve

evoo for cooking

salt and pepper

First in a large pot just brown the celery and onion in a tablespoon of evoo.

Once browned remove them from the pot and add another tablespoon of evoo and add the chicken.

Let this brown slightly – it should still be a bit raw in parts at this point.

Next add the 3 cups of chicken broth, the white and cayenne pepper, and the chicken bullion. You can add more cayenne pepper if you love your chili spicy. I usually just add a pinch while I’m making it since some family members can’t eat it too spicy, and then put more in my individual bowl once it is served.
Bring this to a boil and then cover, turn the heat down to low and let it simmer for 15 minutes, or until the chicken is soft.

Then remove the lid and stir in the cooked celery and onions along with the beans and thyme.

Turn the heat to high and stir in the cornstarch mixture. Bring it to a boil and keep stirring until it becomes slightly thick and the beans are heated through. Then serve it immediately.

You can also top this with some shredded Italian cheese like my husband did here,

enjoy!

How to Make Chicken Lettuce Wraps

2015-06-01T18:00:00.000-04:00

Chicken lettuce wraps are on almost every Chinese restaurant menu, and are one of my favorite recipes. Seasoned ground chicken stir fried with chopped mushrooms and water chestnuts is served alongside crisp lettuce leaves. To eat, simply place some of the chicken mixture in the center of a lettuce leaf and wrap it up as you would a burrito. These are fun to eat and very easy to make; and can be served as either an appetizer or as a meal in itself.

Click here for the complete written instructions to this chicken lettuce wraps recipe.

Easy Turkey Meatloaf Recipe

2015-05-30T18:00:00.000-04:00

This meatloaf recipe is my mother in laws and I decided to make it the other night and it was delicious! I actually made two, one for me and my husband and one for my in laws. Here is how to make this delicious meatloaf.

Ingredients:

1.3 lbs. ground white meat turkey

1 medium egg

½ tsp salt

4 turns of a pepper grinder

1 tsp dried parsley

2 tbsp grated parmesan

1 ½ tbsp ricotta

1 tbsp Italian breadcrumbs

3 pats of butter

Shredded Italian blend cheese or mozzarella

Sauce:

¼ cup evoo

2 small cans hunts natural sauce

1 can hunts basil, garlic and oregano

½ tbsp creamer (coffee creamer- not flavored)

1 tbsp oregano

First preheat the oven to 375F and prepare the sauce by mixing all of the ingredients in a large cup, preferably with a pouring spout.

Then to make the meatloaf first combine the egg, salt, pepper and parsley in a large bowl.

Then add the ground turkey and mix well.

Next add the parmesan and mix it into the meat.

Then add the ricotta and the breadcrumbs and mix.

Then shape the mixture into a loaf, place it in a baking dish and top it with the 3 pats of butter – as you can see here I’ve made two meatloaves – one for my in laws.

Next, cover with foil and bake it at 375F for 30 minutes.

After 30 minutes, uncover it and it will look like this.

At this point, using a paper towel take out any of the white stuff along the sides of the meatloaf.

Then place it back in the oven for another 10 minutes. After 10 minutes, pour the sauce over it, lower the temperature to 325F, and bake it for 45 minutes.

After 45 minutes, pull it out of the oven and top it with the shredded cheese. Then place it back in the oven another 5 minutes, or until the cheese melts.

Then slice it and serve it with the sauce on top. This goes great with some green bean casserole.

TO REHEAT:

Now you can place this in the refrigerator and reheat it later. To do this first bring it to room temperature. Then place it in the oven at 325F for 10 minutes, and then 375F for 15 minutes.

~Lila

Trying to Juice...

2015-05-29T17:51:00.001-04:00

Lately I’ve been feeling very fatigued, much more than normal. I went to the doctor and was checked top to bottom and nothing was wrong. So I figured I might try a juicing diet. I started with these two juices.

On the morning I started I drank some of the carrot juice, which I’ve often drank in the past and it was delicious.

I drank this in place of my coffee – but by 10am I was really missing my coffee, so I gave in and had a cup – just one.

Then for lunch I took out the next juice – I took just one sip (as you can see in the pic below,) and I thought I would throw up! It was gross – I can’t see how anyone could drink that.

It is super healthy and has all these wonderful ingredients, but I guess I just love food way too much.

So I cheated and added a little organic sugar, but it still was not that great. And by dinner, instead of drinking the next juice I purchased I ate one of the baked stuffed chicken breasts with cheese that I had made for my husband.

I guess juicing just is not for me. I wish I were able to do it, but I love food too much. I’ll just have to stick with healthy eating… most of the time :)

Have you ever tried juicing? Did you do it for a long period of time? I'd love to hear about your experience.

~Lila

Chinese Shrimp in Tomato Sauce

2015-05-28T18:00:00.000-04:00

When I was little my "nai nai" (Chinese grandmother) used to always make this delicious dish. The sauce was so flavorful and delicious; and the shrimp were always perfectly cooked in their shells and soaked up the amazing flavor of the sauce. The shells are left on the shrimp so that the shrimp soak up the sauce and you have a lot of flavor in your mouth while sucking to remove the shells. These shells should be removed completely with your mouth and then spit into a separate dish or on the side of your plate. This is similar to sunflower seeds that have the salty shell on them.

There is a funny story about how I learned how to cook this dish. I have always had a difficult time removing the shells while the shrimp were in my mouth; and at one family gathering where I had invited my boyfriend, my nai nai made this dish. My boyfriend and I went to eat the shrimp and started removing the shells with our fingers. One of my older relatives looked at us from across the table and said "he eats the dirty American way." As you can imagine this made us both feel absolutely horrible! Needless to say I never ate at a table with that relative again, but it also made me want to learn how to make this dish so I could practice eating it. So I watched my grandmother and started making it myself. It now has become one of my favorite dishes :)

Do you look like your dog??

2015-05-27T18:00:00.000-04:00

Today I finally had the chance to watch one of my favorite shows – the Hoda and Kathy Lee show – and they had a segment on where they asked if you look like your dog. I thought this was hilarious because my husband keeps telling me that Zoey – my dog- and I are starting to look more and more alike. So I’ve taken several photos over the last few years and when I look back I realize that he is right – we are looking more and more alike. The first two pics are older and the last one is recent.

It’s too bad I can’t turn her into a person - a real child – I would love that!

Have a Wonderful Day!

~Lila

Healthy Snacking

2015-05-26T18:00:00.000-04:00

With summer just around the corner I've been trying to stick to a healthy eating plan as many of you know. So today I just wanted to share how I keep myself from eating snacks that are not so healthy.

For many of us it's very easy to grab a bag of chips or a cookie when you are on the go and want something quick. So I've come up with the perfect plan. Have fruits and vegetables already washed and ready to eat in the refrigerator. Here I have some strawberries, celery sticks, baby carrots, and sliced cucumber. These healthy snacks are all ready to be grabbed when I'm on the go.

On Sunday's I try to purchase a few fruits and vegetables. Then I wash them and cut them and place them in small bowls so they are ready for eating. This forces me to eat these snacks over pre packaged snack because I know if I don't these will go bad fairly quickly and I usually eat these by Wednesday. Then I cut up more Thursday morning. This is a great trick and has forced me to choose healthy snacking over eating junk food :)

~Lila

Healthy Memorial Day Recipes

2015-05-22T18:00:00.000-04:00

Here are some healthy recipes that I'll be making this Memorial Day to stick to my healthy eating plan.

Chinese Barbecue Chicken Skewers

These skewers are simple to make. They are first marinated in a little soy sauce and sherry (you can leave out the sherry if you don't have it on hand) and then grilled and basted with just a little hoisin sauce and honey.

Broccoli and Tomato Salad

This simple salad is perfect served at any barbecue.

Summer Spring Rolls

Mixed vegetables wrapped in a thin rice paper roll makes the perfect healthy appetizer.

Fruit Salad in a Melon Bowl

Honey dew, longans, grapes, and mandarin oranges are served in a carved melon bowl. Any fruit can be used in this recipe.

Easy Teriyaki Chicken Skewers

2015-05-21T18:00:00.001-04:00

These teriyaki chicken skewers are very easy to make. Simply slice the chicken, marinate for just 20 minutes, grill for ten minutes and they are done. These make a quick and healthy meal when served with rice and a simple vegetable. Store bought teriyaki sauce can be used in place of my homemade version as well.

Ingredients:

2 boneless skinless chicken breasts

(cut into long strips about an inch wide by ¼ inch thick)

1 cup homemade teriyaki sauce

1. Place the chicken strips in a bowl and add the teriyaki sauce. Using a fork poke each of the chicken strips to better infuse the sauce. Then let it marinate at room temperature for 20 minutes.

2. After 20 minutes heat a grill to medium high.

3. While the grill heats, skewer the chicken strips by placing one strip lengthwise and twisted on each skewer. You can use either metal or bamboo skewers for this. If you use bamboo skewers make sure to soak them in water before using otherwise the ends may burn.

4. Once the chicken is skewered, place them on the grill and cook them for about 10 to 12 minutes, turning them every minute and a half so that the teriyaki sauce does not burn. Then remove them from the heat and serve. These skewers are great served with rice and spicy bok choy.

Garlic and Soy Sauce Grilled Chicken

2015-05-20T18:00:00.000-04:00

This quick and easy grilled chicken recipe uses just three ingredients - boneless skinless chicken breasts, soy sauce, and garlic. The chicken marinates for just fifteen minutes and it take just another fifteen minutes to grill and then they are ready. These garlic and soy sauce grilled chicken breasts are perfect served with a side of rice and stir fried green beans.

Click here for the complete written recipe.

Do you Love Burnt Food??

2015-05-19T18:00:00.000-04:00

Do you love, or know someone who loves burnt food?? I was wondering because my husband absolutely loves burnt food. He just loves that char flavor from those blackened parts of food that comes off the grill.

Chicken and Vegetables that I made for my husband's lunch.

Slightly Charred Chicken off the Grill.

I on the other hand believe that char on food is a cancer causing agent and try not to eat it very often. But not only is burnt char unhealthy, in my opinion, it also creates a mess. It flakes off onto clean floors and gets ground into rugs and family members socks. So I am definitely not a fan of burnt food from the grill.

The top piece of chicken is the only one I'll be eating.

Now over cooked foods such as very well done cheese, overcooked fried chicken and other meats I actually sometimes like. Here is overcooked fried chicken which is one of my husbands favorites. He tends to like chicken that's a bit more dry than what most people prefer.

And here is an order of beef satay that my husband always gets from our local Asian restaurant. He always specifies for it to be extra cooked and crisp.

I'd love to know if there are others who love burnt food the way my husband does. Let me know if you know of anyone.

Have a wonderful Day!

~Lila

Quick and Easy Vegetarian Stir Fry

2015-05-15T18:00:00.000-04:00

This vegetarian stir fry recipe is simple and quick to make. Water chestnuts, baby corn, and sliced button mushrooms are stir fried and then tossed in a savory sauce made from soy sauce, sherry and just a bit of sugar. If you don't have sherry on hand, you can simply leave it out and this recipe will still be delicious. Here is the video of step by step instructions on how to make this quick and easy vegetarian stir fry.