The Big Island Steak Bowl

Written by lyricsmama on June 22, 2016 – 10:44 AM -

The Big Island Steak Bowl

The Big Island Steak Bowl
Recipe via Terra’s Kitchen

 

2 Servings; 560 Calories
Active Time: 30 mins; Total Time: 30 mins
Excellent Source of: Protein, Vitamin C and Iron
Good Source of: Fiber

Ingredients / Equipment

1 Lime
10 oz Skirt Steak
20 oz Pineapple Spears
2.25 oz Sliced Scallion
5 oz Brown Rice
1 teaspoon Soy Sauce
.3 oz Sesame Oil
.2 oz Brown Sugar
¼ teaspoon Crushed Red Pepper
2 teaspoons Olive Oil
Sea Salt

Directions

– Preheat oven to broil. Line a baking sheet with foil and set aside. Zest half the lime. Cut lime in half.
Cook Rice
– In a small saucepan over high heat, bring 1 and ¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes.
– Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil, zest, juice from half a lime, all except 1 tablespoon of the scallions. Cover and set aside.

Broil Pineapple – While cooking rice, place pineapple in a single layer on a foil lined baking sheet and brush tops with 1 teaspoon oil. Lightly sprinkle with salt. Broil until charred in places (about 15 minutes).

Seasoning Pineapple – Remove pineapple from oven and sprinkle with the remaining brown sugar and as much of the red pepper flake as you can handle. Set aside.

Cook Steak – Rub a grill pan with 1 teaspoon of olive oil and place over high heat.
In a small bowl, combine half of the soy sauce, half of the brown sugar and ½ teaspoon salt and ¼ teaspoon pepper. Rub mixture over steak.
– When grill starts to smoke, add steaks and cook to medium rare, turning once (3-4 minutes per side).
– Remove to a plate and allow to rest for 5 minutes. Thinly slice against the grain.

*To Serve: Divide rice and pineapple between two bowls. Top with sliced steak. Squeeze lime juice over and garnish with remaining scallion and crushed red pepper (optional).

Recipe courtesy of Terra’s Kitchen.
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Recipe: Mango Guacamole

Written by lyricsmama on June 6, 2016 – 11:35 AM -

With summer comes barbecues, pool parties, and family get-together’s. Don’t let your guests eat boring snacks! Break out your Molcajete set and spice things up with this recipe for Mango Guacamole. Time to break out the chips and get the party started!

Mango Guacamole

Mango Guacamole

Ingredients

3 ripened avocados
1 ripened mango
lime juice ¼ cup
cilantro ½ cup
white onion ½ cup
salt 3 teaspoons

Preparation

In your Molcajete, add half of the diced mangos and mash with the pestle into a pulp.
Then add one avocado and mash into a pulp with the mango.
In a separate bowl mix remaining ingredients, including mango, and add more lime juice if needed.
Fold mixture with pulp inside Molcajete and serve with tortilla chips.

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Mother’s Day Strawberry Mango, and Coconut Mousse

Written by lyricsmama on May 3, 2016 – 1:16 PM -

Do something special for mom this Mother’s Day. Make her something both delicious and healthy, that she’ll remember all year! Try making her this delicious Mother’s Day Strawberry Mango, and Coconut Mousse recipe.

Strawberry Mango, and Coconut Mousse

Strawberry Mango, and Coconut Mousse

Ingredients (Serves 6):
1 (1-pound) package silken tofu
1 mango, peeled, pitted, and chopped,
¾ cup shredded unsweetened coconut
3 tablespoons agave nectar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup chopped strawberries
6 strawberries, sliced, for garnish

Directions
– In the bowl of a food processor, combine the tofu, mango ½ cup of the coconut, the agave, vanilla, and lemon juice. Blend until smooth. Transfer to a bowl and gently stir in the chopped strawberries.

– Spoon the mixture into ramekins or dessert cups and chill for at least 20 minutes.

– To serve, garnish with the sliced strawberries and remaining ¼ cup coconut.

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Delicious Memorial Day Coleslaw Recipe

Written by lyricsmama on May 3, 2016 – 12:33 PM -

Nothing beats the flavor and crunch of homemade coleslaw! This side dish is an All American classic, check out the recipe below for you to try this Memorial Day.

Memorial Day Coleslaw

Memorial Day Coleslaw

Yield: about 3 cups, for 6 servings.

Ingredients
2 Tbs. cider vinegar
1 Tbs. sugar or to taste
1 1/2 tsp. Dijon mustard
salt and freshly ground pepper to taste
1/4 cup mayonnaise
4 cups shredded green cabbage, about ½ of a large cabbage
1 carrot, peeled and grated on the large holes of a cheese grater

Directions
Combine vinegar, sugar, Dijon, salt & pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.

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Banana Granola Pops

Written by lyricsmama on May 2, 2016 – 9:31 AM -

Warm weather is finally upon us and keeping your kids cool can be a feat all on its own. When the ice cream truck is rounding the corner and the kids start screaming for ice cream, be ready to handle those requests from your own kitchen with these delectable-yet-healthy frozen Banana Granola Pops!! Not only will these delicious treats satisfy you and your kid’s sweet tooth, but this simple recipe will allow your kids a hands on opportunity to help out in the kitchen.

Banana Granola Pops

Banana Granola Pops

Ingredients:
4 Bananas
3 tablespoons of your favorite Granola
6 ounces dark chocolate chips or shards
8 Popsicle sticks

Directions:
-Peel, cut bananas in half crosswise and insert Popsicle sticks. Place on a parchment-lined tray, cover with plastic wrap and freeze for about 3 hours.
-Place Granola into a shallow dish. Melt chocolate in a double boiler over slightly simmering water, over low heat, constantly stirring. Pour the chocolate into a tall glass. Dip each banana into the chocolate and roll in the granola straightaway. Place on a parchment-lined tray. Serve immediately or wrap individually in parchment paper or plastic wrap in the freezer.

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