Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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Eat, Drink & Be Kari

 

 

Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce

 

Fresh Lime Juice and Cilantro really brighten this up!

 

Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!

 

Ingredients

Ingredients

 

Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!

 

Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges

 

Fresh off the Grill

Fresh off the Grill

 

I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served

 

Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari

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*COPYCAT* Homemade Japanese Hibachi

*Copycat* Homemade Japanese Hibachi

Copy Cat Japanese Steakhouse

So. Darn. Good.

Kabuki, Benihana, Kobe, Makoto, Fuju, Sakura, Ichiba, Genji…..no matter what the name, it’s still your typical Hibachi Style Restaurant.  We all know and love them.  However, as fun as it is to go and sit around the table with a group, it is NOT fun on your wallet.  That’s why I decided to make my own copycat version.  It is delicious and tastes exactly like the restaurant version, albeit, I did not possess the incredible showmanship of the chefs there.  I had no “onion volcanos”, didn’t make a “sesame street”, and couldn’t flip and spin my spatulas about.  However, I did decide next time I could get a handful of shrimp to cook and try to toss them into the open mouths of my family!!!  But, I’m still not convinced that the hefty price tag at the restaurant is worth the show.  Some nights I’d just rather eat in and save the $$$, especially when you have a family of 4 and can’t fill up an entire table.

INGREDIENTS:

  • 2-3 Chicken Breasts, cut into bite-sized pieces
  • Mushrooms, sliced
  • Onion, sliced
  • Mung Bean Sprouts
  • Long Grain White or Brown Rice
  • 1 Cup Frozen Mixed Veggies
  • 1 Egg
  • Soy Sauce
  • Teriyaki Sauce
  • Ginger Dressing
  • Yum Yum Sauce
  • GrapesSeed Oil

*I use GrapeSeed Oil because it is a lighter oil with a high cooking temp.

And there you have it.  Simple ingredients and easy to change up as you like.  Swap out the Chicken for Steak or Shrimp, or go all out and use all 3!!!  I combined some sliced Onion with both the Chicken and the Mushrooms when sautéing.  You can add this or leave them plain.  I just love the combo together.  I tried to keep it easy by using about a cup of the organic mixed veggies (peas, carrots, green beans & corn).  It worked fabulously.  I used 2 large skillets.  The first skillet I cooked the chicken and onions, plated, then cooked the mung bean sprouts in the leftover yumminess in the pan.  The second skillet I used for the mushroom & onions, plated, then fried up the egg, then added the frozen veggies, then the rice.  This method was GREAT!!!  Just like the Hibachi Restaurants.

Step 1: Cook the Mushrooms in 1 Skillet and the Chicken in the other one!

Mushrooms & Onions

Mushrooms & Onions

The trick to this is to sauté the onions first in a little bit of GrapeSeed Oil.  Season with salt & pepper. When they start to turn translucent, move them over to the side of the pan.  Next, add the Mushrooms (and a little more oil if needed).  DO NOT TURN THE ‘SHROOMS.  Let them sit for a few minutes to get color.  Resist the urge to move them about the pan!!!!!  After one side is nice and brown, flip them over and mix in the onions so they can all finish cooking and caramelizing together.  Plate ’em up!

Chicken & Onions

Chicken & Onions (this pic was taken about 1/2 way through the cooking…as the marinade seeps out, it will continue to brown and caramelize into heavenly hibachi bites)

I know my Ingredients List says Teriyaki Sauce.  If you have that handy, marinade the chicken in that for a time saver!  It doesn’t get much easier than that.  If I had one of my favorites, Trader Joe’s Soyaki Sauce, I would have marinated the chicken all day in that.  Unfortunately, I was all out.  So much for simple.  So I threw a quick marinade together, and it was bursting with flavor!  Here’s what I used:

Kar-aki Marinade:

  • 3 T Low- Sodium Soy Sauce
  • 2 T Ponzu
  • 1 t Fish Sauce
  • 3 Cloves Smashed Garlic
  • 1 t Ginger
  • 1 Green Onion sliced
  • 1 T Crushed Red Pepper Flakes

I chopped the chicken earlier in the day, popped into a tupperware and just drizzled each ingredient over top.  Then I just put the lid on and shook it up.  I let it marinade all day.  I recommend at least 1 hour to get the flavor in the meat.  Every now and then I would go to the fridge and give it a shake to make sure all the chicken on top was getting some of the love bath as well!

Now, while you have the mushrooms going in one pan, you should have the chicken going as well.  Just drizzle a little oil in the skillet and put in the chicken pieces and onions.  I didn’t just dump the chicken in because I didn’t want to excess marinade or the chunks of garlic and scallions going into the pan.  Sauté until cooked.  Plate it up!

Step 2: Cook the Rice in 1 Skillet and the Sprouts in the other!

Rice, Veggies & Egg

Rice, Veggies & Egg

Cook you rice of choice per the instructions. (Usually 1 cup Rice to 2 cups Water).  I used a Local Long Grain White Rice.  Some recipes say to rinse the rice, some say to toast the rice.  I know Rice, at least for me, is extremely difficult to get right.  We usually always use Brown Rice, but I found this Local Rice and wanted to give it a try.  HOLY MOLY… It actually cooked RIGHT!!!  I couldn’t believe it.  I almost hated to fry it up because it was so light and fluffy.  Here’s what I did.  I diced up about a half of a small onion.  I did NOT rinse the Rice first.  I added a T of GrapeSeed Oil and the diced onion, salt and pepper and sautéed for about a minute.  Then I added 1 Cup of Rice and toasted it for about 2-3 minutes.  Be sure to stir it so the rice won’t burn.  Then I added 2 Cups of Water, 1 T butter and a bit more salt.  Brought it to a boil, covered, then turned the heat to low.  Cooked for about 20-25 mins. DO NOT LIFT THE LID!!!  NOT ONCE!!! NO PEEKING!!! Move off the hot burner and let rest for 5 minutes before lifting the lid.  Fluff with Fork.  TIP: I did the rice first before starting the rest of the meal, that way the rice was ready to go when I was ready to make the fried rice!

Fried Rice

Fried Rice

Making the Fried Rice was super easy with the prepared rice.  First, in the same skillet that the Mushroom and Onions were cooked in, I cracked and egg and fried it up.  Then I tossed in a Cup of the Frozen Mixed Veggies.  Cooked them for a min or so to warm them up.  Then, just added the prepared rice on top and fried it up!  Mix it a few times and then take the Low Sodium Soy Sauce a few turns around the pan.  Toss.  Let cook a minute longer.  If you let the bottom get a little crispy it is so so soooo worth the wait!  Plate up!

Mung Bean Sprouts

Mung Bean Sprouts

After plating the Chicken and Onions, you should still have a little ooey gooey caramelized goodness in the pan.  For the love of food, do NOT get rid of it!  Throw your sprouts into the pan and let them soak all that delicious Kar-aki Sauce, or whatever you may have used.  These only take like a minute to warm up.  You don’t want to overcook them and loose the crunch.  OMG.  I could eat an entire plate of these!!!!  TIP: If you don’t have any delicious drippings left in the pan, just toss the sprouts in and add a tsp of Soy Sauce.

Now, dinner should be all plated up and look just like the restaurant.

IMG_7123IMG_7121

I used 2 bottled sauces  to serve it with.  For the White Sauce, my brother bought me Terry Ho’s Yum Yum Sauce.  It was pretty good.  On its own, it wasn’t exactly like the ones in the restaurant, but when you dipped the rice in it….DELISH!!!  Not bad for a copycat bottled sauce.  For the Ginger Sauce I used Whole Foods Organic Ginger Soy Vinaigrette.  Vegan and only 50 calories per serving (2 T).  This worked out wonderfully and was absolutely amazing on the chicken!!!!

Bon Appétit

Bon Appétit

Like I said, this really is simple to make and so delicious and filling.  It tastes exactly like the restaurant, just a lot lighter on your wallet!!!  To make it easier to make at home,  I did a few copycat cop-outs.  The White Sauce and Ginger Sauce.  So, I am going to try and recreate some of these on my own.  I’ll try and make  a homemade Yum-Yum Sauce and a Ginger Dressing to share with y’all.  I already know how to make the delicious soup….but I’m saving that one for another day!

eat.drink.be

Kari

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Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

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