Tag Archives: chicken

Wii & Sushii

Lately the kids have been loving the running/jogging game on Wii Fit. No wonder Holden isn’t gaining weight!

I love the movement with her hair.


I took a sushi making class at Japengo in San Diego a million years ago.

The prep work is the worst. For me, the rice is a nuisance, but essential to the texture and taste of the sushi.

Start with 2 cups short grain rice, well rinsed until the water runs clear. Add 2 cups water and let soak for 30 minutes.

Once the rice has soaked for 30 minutes, put on high heat and bring to a boil for 1 minute before turning to low for 20 minutes. Cover. Keep covered and do not lift lid. After 20 minutes, remove from heat and let sit for 10, covered.

In the meantime, mix these 2 ingredients along with 1 tsp. salt:

1/4 cup rice vinegar, 2 Tbsp. sugar and 1 tsp. salt

Mix in a small bowl and stil until sugar begins to dissolve.

Pour into the bottom of a glass 9X13 or another shallow dish and then add the rice~spreading it out to cool.

Like this:

Next, prepare the fillings:

Slice these bad boys up in nice long thin strips.

Then onto the crab mixture:

I use my small food processor to chop the crab. Then add just a bit of mayo, sriracha and a touch of sesame oil.

Mix well until it looks like this:

Next, cover your bamboo roller with Saran wrap:

Place a piece of nori onto roller:

Place some rice on the nori and pat down with wet hands:

Sprinkle on some toasted sesame seeds and then flip over so the nori side is up.

Add some crab mixture, cucumber and avocado:

Then roll into a “log”:

Slice with a wet knife into about 9 pieces:

Drizzle with some spicy sauce: mayo, sriracha, Hungarian paprika (mine is from Vons! LOL), cayenne pepper and a squeeze or two of lemon. (Teague’s recipe…thanks, Teague!)

For the teriyaki chicken roll, I just marinated and grilled up some frozen chicken tenders in sesame teriyaki sauce from TJ’s. Slice it into long thin strips and then repeat the above process and you will get this:

This roll was inspired by a roll at our favorite sushi joint in Gilroy ~ Ninja Sushi. It’s a good one to get the kiddos used to this Japanese cuisine! It’s also yummy with Teague’s spicy sauce!

And you can’t forget Mr. Soy and his sidekick Mr. Wasabi:

Then, as if that wasn’t enough, Jay decided to make veggie tempura!

This is super simple: 1 cup flour, 1 egg, beaten and one cup ice cold water. Mix, add veggies and coat. Tonight we used asparagus, sugar snap peas, baby carrots, red onion and red pepper.

Heat oil on medium for a few minutes and then drop veggies in. Leave in for about 5 minutes (carrots take a little longer). Remove and place on a paper towel lined plate and add a little salt while they are HOT! Mmmm mmm good.

Next time we’ll add green beans and sweet potatoes to the mix.

{Again, goes well with Teague’s sauce!!}

Phew! That was a long post! Hope you’re still awake.

But if you haven’t tried sushi @ home, give it a whirl. It’s a lot of work, but tastes just as good as your favorite sushi restaurant and a lot cheaper! Next time we’re going to do spicy salmon and shrimp tempura rolls.

Stay tuned!

Now I’d better get off the laptop and onto some Wii Fit and work off some of that fabulous Japanese dinner!


Enchiladas And Olympics And Wine…Oh My

Last night we had a nice, relaxing Friday evening with the female half of the Sullivan family ~ our friends who live 2 doors down.

I found these scrumptous looking enchiladas on one of my favorite blogs and decided it was the perfect night to make them. I’m going to rename them “You had me at cilantro” chicken enchiladas, though.

I LOVE me some cilantro. Forget the chicken, cheese, sour cream, tortillas…..I made these for the cilantro! This flavorful herb runs throughout this recipe and I was chompin’ at the bit to try these.

Here is the line up:

Two ingredients are missing from this pic…the ginormous bunch of cilantro is covering up the little sour cream tub and I also used some jarred roasted red peppers which didn’t make the photo shoot.

The meat from one whole rotisserie chicken made eight HUGE enchiladas.

And here is the final product:

They were SUPER DUPER yummy, but I was expecting them to be a little spicier…we added some jalapeƱo rings and then they were absolute perfection on a plate!

These paired with Gramma K, good friends, a couple bottles of wine and the Olympic Opening Ceremonies was the perfect way to wrap up the week and welcome Valentine’s Day weekend.

So, if you don’t know what to make for your special Valentine, may I suggest these…spicy, creamy, cheesy, cilantro(y)!


It was 2:50 this afternoon and it dawned on me that I had NO idea what I was serving for dinner tonight! I’ve been trying to cut back and eat early so I can go running and do my evening workouts, but, ahem, I still need to feed my husband and children, right? Oops!

Hmmm, what do I have on-hand that I can whip up? I’ve been overloading Jay with ground turkey for the past several nights so I pulled out the frozen chicken tenders, found a small can of corn, some black beans and a jar of Trader Joe’s pineapple salsa in the pantry! Throw all this in a crock pot, put on low for about 3 hours and you have a yummy filling for some soft flour tortillas!

I don’t even know what to call this recipe other than GOOD & EASY….maybe I’ll just call it “Good & Easy Southwestern Crock Pot Chicken”. Jay jokingly says that anything with black beans and corn is “southwestern”, so there you have it!

I do need to run to the store and get the tortillas and shredded cheese. I like to use the small fajita size flour tortillas for these tacos, but of course you could make burritos out of the filling or use crispy corn shells. I prefer mine topped with a little shredded cheese, light sour cream, an avocado slice, cilantro and a squeeze of lime!

So…..if you’re ever in a bind, keep this stuff in your cupboards and you can whip up dinner in a jiffy:

I used about 6 little tenderloins…after about 3 hours on low, you’ll be able to shred the chicken with 2 forks, mix it up and let it warm through for a bit. Then you’re ready to load up your tortillas and GRUB!

This is what the mixture looks like after you shred the chicken:

This is what your taco/burrito looks like all assembled:

And this is what it looks like after you’ve taken a couple bites and are in love:

One more thing…I suggest draining the corn and draining and rinsing the beans. It turns out too runny otherwise.