Memorial Day Grillin'

Yummy feast! The sweet corn didn't quite make it onto the table yet.

This weekend was quite the anomaly when an entire feast was prepared via the grill for the first time in ages and more surprising that I actually contributed. Why that's surprising? Well, if you knew me, you'd know how much the gridiron intimidates me. I can barely handle those small indoor griddles that you put over the stove-top, so an actual outdoor grill is just beyond me.................UNTIL NOW!  :)

My dad, who makes the best BBQ anything,  did most of the grilling as usual.  I was in charge of the shrimp & veggie skewers, which I drizzled with a lime infused garlic butter afterwards. You can't really go wrong with garlic butter and the lime just brightens it up - very simple and very yummy *gives self pat on the back*

Photo Credit: ArlingtonCemetery.net

Here's to remembering all the men and women who died serving our country.

Feast On!

Smoked Pork & Veggie Fried Rice

This is a dish my father likes to make when we have leftover rice from the day before. Sometimes he'll even make a big batch of it for the next few days. This is one of those dishes that tastes even better the next day. It can be enjoyed as a side, but can, and I recommend, be eaten alone as it has all the components of a balanced meal: plenty of protein, veggies, carbs. Above all that, this versatile dish is full of flavor and is so simple to make! :)

Hope you try it sometime!

- leftover rice frozen and thawed
- 1 tbsp vegetable or canola oil
- 3 cloves garlic minced
-* 1 tsp ginger minced
- 1 medium onion cubed
- 2 C smoked pork cubed
- 10 oz of spinach chopped
- 3 baby bok choy chopped
- 1 C eggs scrambled
- 2-3 tsp soy sauce more or less to taste (oyster sauce is also delicious in this)


-* = optional

In a wok or large frying pan, scramble eggs then set aside.

Add oil until hot, saute garlic and/or ginger, and onions until tender. Add pork and continue to saute until flavors infuse oil. Saute in rice, spinach, baby bok choy until fully coated and veggies have wilted.

Add in soy sauce and pepper both to taste. Lastly, add scrambled eggs and continue to stir fry until all ingredients are well combined.

Serve alone or as a side.

Feast On!

[Insert Cool Title Here]

I don't know how I could've forgotten to share this, but for my birthday earlier this spring, I received this gorgeous set of milk glass plates/platters, and cake stand from my awesome sister. I've been wanting to get some for so long specifically for my blog, so I was very excited when I saw these in the gift bag and definitely feel more motivated to continue blogging on a more consistent basis. I'm most excited for the cake stand haha. I'm not much of a baker where cakes are concerned, but I feel more assured knowing now that even if a cake I'm responsible for comes out disgusting *knocks on wood*, it at least has something beautiful to distract you to sit on xD

And finally, since they'll be making my dishes look that much nicer, I strongly felt that my new friends deserved their own post :)

Thanks sis! 

Feast On!

Petite Portable Pies

My family wanted pie, so I gave it to them.......in cute little pastry packages. I've always thought of an empanada or turnover as being the petite portable version of a pie. These little bundles of joy are perfect for those like myself who favor a great crust to filling ratio in a pie hehe.

The following recipe asks for mostly store-bought items. You can certainly make the crust and/or filling from scratch if you've got an hour or more of your time to spare. This version, however, only took me no longer than 20 minutes. So if time isn't on your side, then give this a try!

It's as easy as 1 2 3!! And....... less dishes to wash! :p

yields 2 dozen

- 1 package of 2 pie-dough crusts
- 1 can cherry filling
- 1 tbsp sugar
- 1 egg beaten

 Preheat oven to 375 degrees F. Gently unroll pie crust dough. 

Using a circular cookie cutter or small bowl, cut out circles from the dough. You can also cut out squares using a knife. Fill each circle or square with a tbsp of filling.

Fold over creating a crescent shape or triangle if using square pieces and crease the edges with water or egg wash. Brush empanadas with egg wash and sprinkle sugar on top.  

Bake for 8-10 minutes or until crust is golden brown. Serve alone or a la mode with a dollop of whipped cream on top.

FEAST ON!!

You have reached your final destination.......

Peanut Butter & Banana Cream Pie
Follow up to Failed Succes

 

- 1 1/2 C worth of ginger snap & oreo cookies
- 1/4 C melted butter or margarine
- 1 tsp sugar

- 1 package banana pudding (follow instructions)

- 1/4 C peanut butter slightly melted
- 2 bananas sliced
- 1 C heavy whipping cream

Preheat oven to 350 degrees F

Combine crust ingredients until well coated w/ margarine or butter. Press onto bottom and up the sides of pie baking dish.

Bake for 10 minutes. Let cool.

After the crust is cool, Iayer sliced bananas.

Follow pudding instructions, then combine peanut butter. Layer mixture on top of sliced bananas.

Beat heavy whipping cream until stiff peaks form or desired consistency is reached. Final layer on top.

Refrigerate for a few hours (overnight is best). Then serve! 

FEAST ON!

AFOMFT: Tulips & the Dutch

 AFOFMFT= A Few of My Favorite Things

As I mentioned in a previous post, my family and I recently spent a short weekend to celebrate the coming of spring by checking out Tulip Time Festival in Holland, MI, the largest tulip festival in all of the United States.  As it has done all of April and May, fickle weather plagued much of the trip, but the sun was able to sneak in a few rays for at least a full day allowing us to see the gardens and enjoy the rest of the city even if we were kinda robbed (boo you, Mother Nature). The usually abundant, sea of tulips that you'd normally get to experience at the festival this time of year eluded us this time around so a visit back in the future is definitely a must :)

 Thank you to the Dutch for bringing tulips to America!

The next set of pictures aren't of tulips, but they were beautiful enough to share!

Feast On!

Andrea

HAPPY MOTHER'S DAY!

Snack Time! Mango & Rambutan

I recently spent the weekend in Holland, MI for the Tulip Festival and my sister and bro-in-law brought some fruity snacks for the trip. The Rambutan looks a bit scary, but I assure you beneath the fuzzy layer is the most delicious soft fruity core. Very similar to lychee! And of course, my favorite fruit of all, mango!! I had so much fun spending time with family. Holland, MI is such a cute little town with lots of Dutch influence (it is called Holland after all hehe) I will post pics soon!

Feast On,

Andrea Marie

Inspiration. Motivation.

Hope you had a great weekend! :)

Feast On,
Andrea

Citrus Tilapia Dinner

So now that winter's over, everyone's trying their best to get back into shape for the warmer weather including myself.


I've been slowly trying to cook and eat even more healthy than I already do. Seafood is my absolute favorite. In this case, I'm using tilapia and although I enjoy just simple seasoning, baked or steamed, served with veggies and some rice, it may be boring to many, so I like to top it with key ingredients like flavored butter, citrus zest, etc.

This is nothing fancy, but I thought I'd share it anyway for those who are looking for an easy healthy meal that takes no time at all.

Citrus Tilapia Dinner

Ingredients

• bundle of asparagus
• olive oil
• 1 tsp orange zest
• 1 tsp lime zest 
• juice of half an orange
• pinch of salt
• pinch of pepper
• 3 tbsp sour cream
• 2 tsp dijon mustard
• juice of half orange
• juice of whole key lime
• salt & pepper to taste

Instructions

Preheat oven to 350 degrees F. 

Fish

Season both sides of fish with salt and pepper as well as orange and lime zest. Drizzle a little bit of olive oil on top over filets.

Place fish onto sheet pan lined with parchment paper. Set aside.

Veggies 

prepare asparagus by snapping or cutting the bottoms. Chop into 2 inch pieces. Chop onions into pieces.

Place vegetables onto separate sheet pan lined with foil. Season the vegetables the same way you did the fish.

Place both sheet pans into oven and bake. Fish should take 15-20 minutes. Vegetables 30 minutes or until asparagus is nice and tender and onions start to caramelize.

For the citrus cream sauce

In a medium bowl stir together, sour cream, dijon mustard, orange juice and zest, lime juice and zest, salt & pepper.

Adjust any or all ingredients to fit your liking.

Drizzle over fish and/or vegetables.

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Serve with cooked rice. Yummy!

Feast On!