Beef with Broccoli- Chinese takeout makeover!

I was just telling hubby that we have not had Chinese takeout in AGES!  We actually rarely eat out and when we do we make it something nice so we can make a night out of it!  (Really we have GOT to start eating at some of the fabulous restaurants in Melbourne-- they are all such foodies here so even a small cafe has extravagant food!)  Anyway, back to chinese takeout!!-- It is delicious and it is EASY, isn't that why we order it , the absolute effortlessness of it! Well this is not effortLESS but effort-a-lot-less-than-normal-meals!  Plus, I guarantee you will be eating quicker than the 45 minutes it takes for your food to be at your door!

This is a recipe I found on the weight watchers website (I am not actually doing the diet, maybe I should, but they do have good recipes!)  You do need quite a lot of broccoli for this but when you get your broc at Costco, you will probably still have leftover :)

 weight watchers recipe

Beef with Broccoli....

3 Tbsp corn starch, divided
1/4 tsp salt
3/4 lb sirloin, thinly sliced
2 tsp oil
1 cup chicken broth, divided
5 cups broccoli florets
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/2 tbsp flour
 brown rice to serve

1. Combine 2 Tbsp cornstarch, salt.
2. Add thinly sliced sirloin to coat.
3. Heat oil in pan  Add beef and cook throughout, about 4 minutes.  Set aside in bowl.
4.  Add 1/2 cup chicken broth to pan, broccoli.  Cover and cook, 3 minutes.
5.  uncover, add garlic and red pepper.  Cook a further 1 minute.
6.  In a bowl, mix soy sauce, 1/2 cup chicken broth, 1 tbsp cornstarch and 1/2 tbsp flour.  Blend
7.  Add sauce to pan and simmer 1 minute.
8.  Return beef to pan, toss.
9.  Serve over brown rice, EAT!

I really hope you enjoy this recipe!  We sure did!  This is always my go-to chinese order and now I am going to start including it in my go-to King Cookbook recipes!  I think the best thing about it is that it has all the flavor but HEALTHY!  It is weight watchers for goodness sake!  Soooo whats stopping you :)  Start cooking!

ENJOY!!!!!!!

Lemon Basil Pasta with Grilled Chicken

Here is a fantastic pasta dish with the perfect blend of light flavors and rich creaminess! It is OH SO YUM!

What is also so great about this meal is---- it is just about the easiest thing to make!  Seriously!  It literally took me 15 minutes (and 10 of that was cooking the pasta!)

So..... without (too much) further ado...

I adapted this recipe from The Pioneer Woman.  I love her website and find all sorts of deliciousness there (I am pretty sure she also has a show on food network but seeing as I don't get that channel in Australia, I can't verify it!)

I did, however, attempt to make a "Lightened up" version!


1 Package pasta (whichever kind ya like!-- I like the ones that hold in the sauce real good!)
3 lemons
1/2 TBSP butter
1 can Carnation light and creamy evaporated milk (I have been subbing heavy cream for this lighter version for months now and I love it!)
1 CUP shredded parmesan cheese
20 Basil leaves
2 Chicken breasts
salt and pepper to taste


1.  Cook your pasta (as the directions say on the package- usually I set the timer for 10 minutes and its perfect!!)  Once cooked save 1/2 cup of the water from the pot, then drain the rest.
2.  Grill the chicken breasts.  (or cut them in slices to cook in another pan) Season with a little salt and pepper.  Grill 10-15 minutes until cooked thoroughly.
3. Meanwhile, put the butter into a large sautee pan.  Then squeeze all the lemons into the pan and let simmer.  
4. Once simmering, turn off the heat completely.  This is for the Light and Creamy (it does not do well when it simmers so it is best to turn off the heat completely and let everything else cook from the leftover warmth of the pan)  Then add the Light and Creamy and cup of Parmesan.  Let the cheese melt.
5.  Add the cooked pasta and 1/2 cup of water.  
6.  Cut the basil leaves roughly (I had to do it fine- cause my hubby is a bit particular about his herbs! haha ) and add it to the pan.  Mix all together.
7.  Add the cooked chicken breasts.  Salt and pepper, to taste.
8.  NOW EAT!

herbs are seriously taking over our patio!!!

We have been growing all our own herbs, here at the King household.  So this was a great way to use some of our delicious basil leaves!
This meal also goes great with an Australian  beer in a "Cheers Ya'll" koozie.  True-- but probably not necessary.  I'm sure a glass of white wine would be splendid!

To me, this is the perfect meal.  It is so yummy, quick and easy but unique enough for hubby to compliment you on your fabulous "Master Chef style" culinary skills.  Of course, you don't tell him about the easy part ;)  Just smile and say thank you while you both clean your plates!

I can't wait for leftovers!!!!  Hope you enjoy!

Almond Crusted Pork Chops

You should definitely make THIS!  It is really really good!  I have made many oven crusted dishes in the past but I have to say, this might be my most favorite!  It is quite simple and takes very little time to pull together!

A few years ago I copied this recipe from Eating Well.  (You can click on this link to see their exact recipe!)  I immediately added this to my collection because it is DELICIOUS!  I really didn't change too much from the original  because to be honest-- It didn't need any adjustments!  It is already super tasty, healthy, and perfect for when you are getting sick of using boring ole chicken ;)  I used pork chops instead of pork tenderloin because that is what I had on hand and subbed the whole wheat bread crumbs for a 1/2 sleeve of Ritz crackers (because, again, that is what I had in our pantry!)

Anyways-- this is a pretty straight forward one.......  I hope you like it!

Almond Crusted Pork Chops

1/2 sleeve Ritz Crackers
1/2 cup sliced almonds
1 tsp Garlic salt
1/4 tsp pepper
1 large egg white, beaten
2 pork chops

1.  Preheat oven to 400* F  Set wire rack on a baking sheet and spray with some cooking oil
2.  In a food processor mix crackers, almonds, garlic salt and pepper until all chopped and mixed
3.  Place mixture in a shallow bowl.  Place beaten egg white into a different shallow bowl.
4.  Dip pork into the egg white bowl until all sides are coated then dredge through the almond mixture until fully coated.
5.  Place pork onto wire rack, spray the top of the meat with cooking oil and bake for 30 minutes.
6. EAT!!!!!!!!!!!!  (The best part!)

I LITERALLY cleaned my plate!  Like, licked the dish and every little crumb left behind!  B also raved over this which always makes me happy!  :)  Brody wasn't too thrilled considering we left none for him.....HA sorry poochie!

I did not have honey to make the websites honey mustard dipping sauce so I made a variation of my own... you can see it in some of the pictures.  Although it turned out ok, it was completely unnecessary.  The pork is already plenty flavorful and juicy so I wouldn't even worry about making a sauce-- I'm sure it's super tasty though!  I also made some rice and added sun-dried tomatoes and some chopped almonds to have with the pork.  I love to make lots of extra rice so I can save the leftovers to make some yummy fried rice!  I will hopefully be sharing that recipe with you soon!!!

I couldn't decide on a picture.
Which one looks tastiest to you?
For future reference!!!? 

ENJOY!

Cherry Tomato Pasta Toss

How does our garden grow?

Fantastic, Thank you!!!!  Well, to be honest, it's my hubby with the green thumb... or maybe he's just meticulous.... I've literally caught him trimming the lawn with scissors... its ok, you can say it, WOW.  But whichever it is, we have been in the process of growing a plethora of herbs and veggies in our little bitty backyard!  It has been very exciting seeing the tiny seeds we planted become tomatoes or peppers or herbs!  If you haven't tried gardening before you should really give it a go!

We have recently been able to pick a few ripe cherry tomatoes from our plant and my wonderful mother-in-law passed on a tasty recipe to put these tomatoes to good use!  It might be a little embarrassing, but I felt a little guilty eating these, so decided to take a picture so I could remember them forever and ever  :)  haha ok I might be crazy!  But has anyone ever felt that way before???? ... Maybe I'm just a newbie with the whole gardening thing.

This recipe is very versatile.  We made it as a side dish to accompany a grilled steak.  But I can imagine you could add some grilled chicken, shrimp, pork -- anything really to make it into a main course!  It is light but still packed with flavor!

Anyways, enough blabbering, I will get to the recipe!

1/2 package of pasta (angel hair is best!)
4-5 cloves garlic, minced
2 tsp olive oil (plus a bit more to drizzle)
1/2 cup white wine
12-15 cherry tomatoes, halved
3 tbsp chopped Basil (I also added a bit of fresh oregano)
salt and pepper to taste
parmesan to serve
* I also drizzled a bit of balsamic vinegar on top-- YUMMO!  (B doesnt like vinegar
or else I would have added it into the whole dish!)

1.  Cook pasta as per instructions on the package
2.  Saute garlic in olive oil, about 2 minutes until golden
3.  Add wine and tomatoes and simmer 5 minutes
4.  Stir in pasta and herbs
5.  If needed drizzle olive oil on top (I added this because my noodles were a bit sticky and needed the oil to separate)
6.  Add parmesan cheese to serve (and balsamic vinegar if you love it like me!!!)
7.  EAT!!

forgot to add the parm for the pic- it's ok I added it before eating :)

We LOVE this dish!  It is so good --- I mean can you get a better combo than garlic, tomato, basil and white wine??  It's just the best!  I always thought pasta needed to be drenched in sauce but this has forever changed my mind about that craziness....

Thank you so much Deanna for sharing this recipe with me!  You are so great in the kitchen and I am lucky to get to learn from you and get to try out some of your DELISH recipes!!  Some of my most favorite memories of us together are us in the kitchen!  I cannot wait for you and Tom to visit us in Australia!  Soon, very soon!!   Love you and miss all the Kings!!

ENJOY!!!

Creamy Jalapeno dip

Australia doesn't do Tex Mex.

I love Tex Mex.  I miss Tex Mex.  Life has been a little rough without Tex Mex in my belly every week....

In order to get my fix (so I don't get the sweats, convulsions, and other common withdrawal symptoms) I have to do a bit of 'at home' Tex Mex cookin.  It can be a little tricky, considering the Mexican section of the grocery store consists of about 4 things.  I even have to use Doritos Original as my tortilla chips.  Did you know they made Doritos Original????  Me either, my friend, me either....

I'm not saying my adaptation is the same as the "real deal Houston style Tex Mex" which I know and love, but it sure has helped out with my many cravings!  And after nearly a year away from Texas, I think my substitutes are pretty darn tasty!

This dip is delicious!!  It is soooo similar to Chuy's Creamy Jalapeno sauce-- which is just about the most amazing dip ever made in the history of all the land :)  I actually concocted this recipe from a bunch of similar recipes.  I couldn't go with the standard because from what I have discovered the mayo here has a bit of a tangy (think miracle whip) flavor.  Not exactly a good base for a dip in my opinion.  I am sure I could find a good one but I really try to do a low fat mayo.  So, instead I used low fat Sour Cream with a little bit of buttermilk.  And that is the base of the dip-- so really, it's not too fattening at all!  Hooray!  I can lick the bowl clean and not feel guilty (haha well maybe just embarrassed, hubbys watching.... )

So Here is what I decided makes the perfect dip --now I like some spice in my life so feel free to tone the jalapeno/juice down if you can't handle it ;)

1 cup sour cream (low fat!)
1/4 cup buttermilk
1/2 dry ranch dip package
cilantro leaves,chopped- I only had about 10 or so leaves to use, so that's all I put but I'm sure more would be great!
chives, chopped- only about 3 or so
1/4 cup diced Jalapenos (from the jar)
2 TBSP of the juice from the jar of jalapenos
1/4 tsp black pepper (or about 8 turns from a pepper grinder!)

Then..... all you do is throw everything in a food processor and blitz it all up for a few minutes.  Make sure the jalapenos are chopped up finely.  Then... here is the tricky part.  After you have tested the flavor... you put it away for about 30 minutes.  I really wanted to eat it straight away  (ok, ok I had a few extra chips just to re check the flavors) but its best to let it sit and let all the flavors blend together.  It will get spicier as all the flavors become friends in the fridge so make sure you don't go over board on the jalapenos and juice at the very beginning.  This made plenty for 2 of us, but if I were hosting a gathering I would double the recipe!

So if you've had Chuy's yesterday and don't feel the need to make this extra delicious dip from scratch at home-- I DON'T WANT TO KNOW :)   But if your at home and get the craving (Like me this afternoon) just go in the kitchen and make some!  It only takes a few minutes to whip up!

If your not sure about the buttermilk, just buy it, I'll tell you how to use the rest of it with some homemade Ranch soon!  (yeah, the ranch dressing 'Down Under' is mediocre too.... this is really testing my kitchen skills!)

ENJOY!  And try not to eat it all at once :)

Shrimp Creole... a la Arthur!

So, I was racking my brain trying to figure out which recipe to start this potentially short lived blog with.  And after a week or so of this problem, I decided what better way to start than to make the shrimp creole recipe my dad gave me!!  A Christmas or 2 ago my parents gave me a book filled with my friends and family members favorite recipes!   Isn't that the best and most thoughtful gift!  I love it!  I have really been enjoying making the delicious foods that they love because it always reminds me of the special someone whose recipe it is.

Sorry dad if this is some secret family recipe or something...  but I really don't think you'd mind me sharing! :)

Shrimp Creole

I kept most of the recipe identical to dear ole dads but decided to sub the stick of butter for 1 tsp olive oil to sautee the veggie with :)  I'm sure the stick o butter is delicious-- however, I just couldn't bear to do it!

1 lb deveined shrimp (I just used frozen cause we had it!)
1/2 onion chopped
1/2 cup celery chopped
1/2 cup green bell pepper chopped (I omitted this-did you know they call these capsicum here in Australia!?)
2-3 cloves minced garlic
1 tsp olive oil
1 can Rotel
1 can cream of mushroom soup
1/4 tsp cajun seasoning (tony chachere is our fave!)
1 cup shredded cheddar cheese

1. Sautee onions, garlic, bell pepper and celery in 1 tsp olive oil for about 5 minutes until they are all soft and cooked through
2.  Add the can of Rotel (including the liquid) and cream of mushroom soup and let simmer 10 minutes.
3  Meanwhile, season the shrimp with the cajun seasoning.  Once sauce is done simmering, add the shrimp and cook an additional 5-6 minutes until the shrimp turn pinkish/ orange-ish.
4.  Add cheddar, letting it melt into the sauce and thicken, then serve immediately-- OVER RICE :)

 I started our rice cooker at the same time as I started sauteing the veggies and everything was ready all at once (that is something that rarely happens in the King household !)  I also added some spicy sausage to ours.  We already had some cooked up and in the fridge from a bbq the past weekend and it was delicious in it.  It was about 2 links grilled and chopped into small pieces, if you are interested in that addition.  This recipe can also be made with crawfish (but I haven't seen too many "yabbies" as they call them Down Under)

This is really really, good!  It is creamy with a perfect amount of Cajun flavor!  Both B's (Brian and Brody, haha) and I loved it!  The best part is:  It heats up so wonderfully as leftovers!

I really enjoyed making this dish and I loved that it tasted just like what I am used to my dad making back home in Houston!  I have been really missing my family a lot lately after living so far away for nearly a year and this is a great way for me to get a "taste of home"