Tonight’s sunday suppers is chicken fried rice. I shared a link with you for a recipe I used for chicken fried rice when I made shrimp eggrolls for this sunday suppers. Well the chicken fried rice was so good and so super easy to make, it became a staple every week. I did tweak the recipe a little bit. But then, 2 weeks ago my friend Tom gave me some shrimp fried rice that he had made for Ash Wednesday and it was really flavorful and even better than the fried rice recipe I had been making. Luckily, he gave me his recipe. It is a better-than-takeout fried rice recipe but I’m not sure where he got the recipe from. There are many similar recipes on Pinterest. I also tweaked Tom’s recipe a little bit for my own tastes.
Tom and his wife come into my bar every Tuesday that I work. Tom is always cooking and he will sometimes bring me in a container and sometimes give me the recipe too. He also shares my absolute LOVE for black raspberries. He gave me a small bag of frozen berries from last summers surplus and I’ve been eating them on my cereal all week. Tom also makes an awesome blackened walleye that is some of the best fish I ever ate. Chicken paprikash is an old polish recipe that his mom used to make and is really good too. Spinach salad with hot bacon dressing, mushroom soup, and seafood au gratin are just some of the amazing things Tom will cook.
I throw this chicken and shrimp fried rice recipe together along with the breakfast casserole and turkey meatballs and we have our meals for the week. Plus whatever leftovers I have from our sunday meal.
So simple to just throw all of the ingredients in a large skillet. Ingredients have minimal prep time too. Chicken and shrimp fried rice 4 cups rice, prepared according to pkg directions. (This can be done ahead of time)
1 pound boneless skinless chicken breasts, cooked and cubed
8 oz peeled, deveined, cooked medium shrimp (I remove tails)
1 cup frozen peas, thawed
1 cup frozen carrots, thawed
2 cloves garlic, minced
5 TBL sesame oil
1/4 cup low sodium soy sauce
Heat sesame oil in a large skillet on medium heat. Add chicken, shrimp, garlic, peas, and carrots. Mix together. Crack eggs into pan and scramble, mixing throughout. Add rice and stir soy sauce into mixture and remove from heat.
On Sunday my boyfriend and I were kind of having a lazy morning and opted to skip the gym. The weather around here was really awesome over the weekend too which usually prompts me to want to actually leave the house and do something. So I suggested we head to Barnes and Noble and just wander around perusing the books and whatnot. We’re so funny and so much alike in being homebodies because after about an hour, we both looked at each other and we were like -ok let’s go home now. On the way out we decided to get some coffee at Starbucks. I tried their new smoked butterscotch latte. Oh my heavens. So good. My boyfriend ordered a mocha frappucino. He wasn’t even sure what he was ordering because he was surprised when it came frozen. But boy was he glad when he took the first sip. He let me have a taste and oh yeah. New addictions were born. One hot and one cold.
That mocha frappucino taste was the basis for my protein shake. The good thing about this protein shake is that if you don’t want to use protein powder, you can use regular cocoa powder. I also threw in half of a banana but you really can’t taste it. I use the banana as kind of a thickener. The caramel is a caramel coffee syrup. I used a sugar free version I found at Target. I made this shake after a killer afternoon leg workout and boy oh boy did it hit the spot.
Mocha caramel protein shake
1 scoop chocolate protein powder (or 1 TBL cocoa powder)
1/2 frozen banana
2 tsp caramel coffee syrup (sugar free optional)
1 cup brewed coffee, cooled (of course decaf works if you don’t want the caffeine)
Place all ingredients in a blender with 1 cup of ice and blend until smooth.
So how about my total “boy am I so stupid” moment this past Monday when I had it all planned out to have cherry margaritas for George Washington’s birthday thinking I’m being all cute and creative. Then I post it to instagram and just so happen to check out someone else’s pic on instagram and that’s when I find out it’s national margarita day. Instead of looking and feeling like I’m on point with my margarita post, I felt like a failure as a drink blogger. It just happened to be a giant coincidence. I guess I should be happy about it and not feel like an idiot but I can’t help myself and be all negative.
Ummm hello? Happiness reading this article about drinking tequila and losing weight. Now that’s what I’m talking about Whoop Whoop!
Let’s talk The Walking Dead. Richonne. What the what the what? For real? And why are so many people saying they saw that coming? Michonne was in love with Andrea when we 1st met her. Rick was just in love with Jessie from Alexandria that just died last episode which caused Carl to get his eye shot out. So now 2 months go by and BOOM- Richonne! Or should I say bow chicka wow wow. Tell me you saw that coming. But I won’t believe you anyway. So how about Jesus? He’s pretty badass. I’m glad he’s not a super bad guy from Negan’s group. Or at least he’s not according to the comic books. The comic books tell us that Negan kills Glenn but the internet keeps insisting that it’s going to be Daryl. They better be wrong.
Homeland- Breezed through 2 seasons already. Loved how they made you think it was all over by the last episode of season 2 but NO! wrong again. Didn’t see that coming at all. Seems to be the theme of my TV watching this week. Just so long as Tres and Vanessa stay married on Married at First Sight though. That better not be another “didn’t see that coming” moment. Please don’t judge me!
I cannot tell a lie…this margarita is the bomb. And I also cannot tell a lie when I say it’s George Washington’s birthday and that is the inspiration for this cocktail today. The history books tell us that little George Washington chopped down a cherry tree. This is a myth but one that has prevailed for many, many years. When young George was asked by his father if he indeed did chop down a cherry tree, young George replied “I cannot tell a lie, I did chop down the cherry tree.” And the famous quote was born with the myth.
Whatever the case may be, I used this as an excuse to make a cherry margarita. I mean, who doesn’t love a good theme and a little story to go behind a really good cocktail. Especially a margarita. On a Monday. You get the idea, right?
Now I’m kind of a contradicting myself today because I’m always saying how I’m an on the rocks margarita drinker. Just the regular old “lime” flavor as some people call a regular margarita. I’m just not one for the flavored frozen margaritas. Then this past summer I made a frozen peach margarita and holy shitballs was it amazing. I literally can’t wait for peach season again because my peach pie is my favorite and now my peach margarita is a favorite. Not that I want to wish away the year though because peach season around my parts of the world isn’t until the end of July and through August. I’ll just patiently wait and dream a little. Anywho, this cherry margarita I made today is frozen so I’m back to contradicting myself again. But it is just so tasty and such a pretty bright magenta color too. What I like about it is that there isn’t sugar or simple syrup or even agave added to this cocktail. It’s just perfect with only the cherries which aren’t too sweet or sour or tart. The cherries I used are frozen dark sweet pitted cherries. And they were not frozen with any added sugar which I find happens a lot with frozen fruit. Like peaches. It’s a very refreshing taste and quite addicting. And you can’t drink it too fast or you’ll get a brain freeze. Maybe that’s why I don’t like my margarita’s frozen???
15-20 frozen dark sweet pitted cherries
2 oz white tequila
1 oz grand marnier
1/2 oz lime juice
Combine all ingredients in a blender with 1 cup of ice. Blend well. Serve in glass rimmed with salt. Add a slice of lime to make it pretty.
Happy Birthday to George Washington and happy margarita Monday to us!!
Tonight’s sunday suppers is brought to you by taco salad. Another super simple easy recipe with plenty of leftovers to eat throughout the week. The inspiration for this recipe comes from one of my favorite bad reality TV shows Married at First Sight. I just love this show. It’s so crazy experimental but really interesting to see how it all plays out. If you’ve never seen it I’ll give you a quick run down. Three guys and three girls are matched up by 4 experts and have to get married without ever seeing or talking to their partner. They don’t even get to know the other persons name until they are at the altar in a legally binding marriage. It’s on the 3rd season and out of the first 2 seasons, only 2 of 6 couples stayed married. What I think is interesting about it is that the couples are matched by experts who interview and analyze and question hundreds of people and then come up with 3 matches. Then throughout the process the experts meet up with the couples and help advise and guide them through the whole crazy thing. There are some couples you root for and others you want scream at the TV “what did you think you were getting yourself in to?” This season, I’m rooting for Tres and Vanessa. They’re so cute together. And Tres is the inspiration for this weeks sunday suppers because he made dinner one night for Vanessa and it was taco salads. And it made me really hungry for one.
Tres used Doritos in his taco salad, I used Lime Tostitos. He also used ground beef but I prefer to use ground turkey. It was cute too in the episode where Tres was browning the ground beef so Vanessa helped out by chopping tomatoes and other fixings. Kind of like how I cook on sundays and my boyfriend helps out by chopping and stirring and whatnot.
Along with the taco salads, I made my every single week go to item-breakfast casserole. I also threw in the turkey meatballs and sauce to simmer on the stove and I made chicken fried rice which are both becoming weekly staples as well. A friend of mine from my bar made some chicken fried rice and gave me the recipe and I’m going to have to share it with you because it’s a similar recipe to the one I shared with you before but a bit more flavorful. So all in all, my sunday suppers this week took less than 2 hours in the kitchen and we have a whole weeks worth of food to eat. Hooray!
1 lb ground beef or turkey
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp chipotle powder
Combine all 6 spices in a small bowl. Brown ground meat and season with the spices. Let cool slightly and add to your salad.
I used lettuce, sliced black olives, salsa, jalepeno pepper slices, shredded Colby jack cheese, and lime tostitos. Other options- diced onion, diced tomatoes, sour cream….Any other suggestions?