Hard to believe that we are already into May and almost half way through the year. Spring is in full swing with warmer weather, plants are in bloom, and a great time to get outdoors and get active. May is National Physical Fitness and Sports Monthâ€”which makes it the perfect time to renew your commitment to a healthy, active lifestyle while inspiring your kids to do the same. Continue reading “Outdoor Spring Activities – Physical Fitness Month”
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Tea has been a staple in homes for hundreds of years. Not only does it taste good but it contains health benefits as well. Honest Tea Company strives to be the leader in the tea industry by setting a good and honest example.
Their Mission? “To create and promote great-tasting, healthier, organic beverages. We strive to grow our business with the same honesty and integrity we use to craft our products, with sustainability and great taste for all.” Continue reading “Honest Tea Giveaway”
How do you make wicked good chicken without over salting, over seasoning, and or losing flavor? Our favorite seasoning for chicken is an Herbs de Provence recipe that is sure to be a favorite, on or off the grill. Some times the best seasoning is the least amount of seasoning. Let me tell you that the barbecue grill is not only the key to fabulous chicken, but it is an energy saver where you are not slaving over a hot stove. Continue reading “Chicken Herbs de Provence Recipe”
So I have become more of an aficionado for the raw and vegetable based meals. Blessed be my love affair for organic, supporting local food co-ops, and VOILA! Fabulous family meals. My last offering with Bountiful Baskets pleasured myÂ paletteÂ with an assortment of fragrant and beautiful baby peppers. These baby bell peppers are crunchy, sweet and a wonderful snack. Here is a great recipe for a snack, lunch or dinner option.
Now I have seen these little vitamin C filled cuties all over Costco and the farmer’s market and I see folks purchasing them and I knew a recipe had to exist outside of a Cacciatore. Don’t get me wrong, I love a hearty Italian meal, but the Irish in me screams for rich, filling, sticks to your bones where you didn’t know you had bones meal for very little. Something I have become accustomed to as a single income household is how my strong Irish descent has offered me creative ways of making a lot out of a little. Or maybe that fact that I am a finance guru with a way to dissect the bits and pieces. Oh I digress.
The peppers. The sweet, full of bite, tangy, orange, yellow and red baby peppers. What to do. So I sought out the net to expand my palette of culinary fare. But I did not want an extravagant amount of time exerted to make a delightful dish either as a light main summer meal or lunch time snack. Furthermore, I wanted to utilize my refrigerator and pantry to it’s fullest in order to stretch my ever weakened dollar. And my creation was such:
1-2 dozen baby peppers, washed and seeded
2T. red onions sauteed and caramelized, add more if desired
1 clove of garlic (because I big puffy heart garlic)
2 breasts of chicken (I had some left over in the fridge and wanted to use it up)
1/4 c. Gorgonzola cheese, or to taste
I love cheese. I am a giant mouse stuck in the aura of a Leo so cheese of any sort is a staple in my house, and especially a great form of a blue cheese.
SoÂ sauteÂ andÂ caramelizeÂ the onions and garlic, add them to theÂ mayonnaiseÂ in order to maintain the flavor without being overly pungent. Finely dice or shred the chicken, you can substitute canned chicken, but I love grilled chicken, it has a slight smoked taste which is wonderful for this dish. Begin to mix together all the ingredients and to ensure all the chicken is coated with the mayonnaise mixture, then slowly add in the Gorgonzola, continue to stir until all the ingredients are mixed thoroughly. Add small amounts of mayonnaise as needed but I found this was the perfect amount. Then begin to stuff the baby peppers, place in a Tupperware container to chill and serve later, or for a few moments in the oven melt some cheddar cheese over the peppers for a warm delight.
The chicken mixture can be served alone as well, we served all the excess on toasted French bread baguette slices with cheddar cheese as sandwiches and the kids loved them. Bon Appetit!
When I was taking part in my CSA this last fall and winter my kids and I had a BLAST picking out all of our foods and figuring out what they were. Honestly I was not introduced to a lot of foods as a child. My mother is a very picky woman as for tastes in foods. She likes asparagus but we were never fed this wonderful delicacy, nor artichokes (which are a personal favorite with drawn butter and capers), nor any family of squash that I can recall offhand, and my list can go on.
But in our CSA basket we received fennel, and I searched for recipes that would be fabulous for my entire family. My search was a failure. So I resorted to the old melon above my shoulders and came up with this FABS meal that your kids, husband, and you will LOVE!
4-5 chicken breasts (boneless, skinless are preferred)
sea salt and fresh ground peppercorn (regular pepper is also fine)
fresh grated lemon zest (the rind of a lemon)
fennelÂ bulb, sliced thinly (reserve stalks to be frozen or used later)
2 T olive oil (or butter)
1/4 c. chicken stock
1 t. corn starch
4 T herb seasoning (I like Frontier Coop, but you can use the Mrs. Dash equivalent)
Wash off chicken and pat try. Cut into bite size chunks, set aside. Mix together all dry spice ingredients, salt, pepper and herb seasoning in a bowl with the corn starch. Add chicken to dry spice mix making sure the chicken is dry to be coated well with the spices.
Add olive oil to med-high pan toÂ sautÃ© slicedÂ fennelÂ and to begin to cook chicken. Quickly toss the fennel for a minute or two and add the chicken. Cook thoroughly and be sure the chicken is completely coated and again cooked through (170 degrees if you use a meat thermometer). Slowly add the chicken stock as a reduction to really boost the citrus bite of the fennel and enhance the flavor of the chicken.
The fennel will have a crisp yet tender taste and flavor, citrus and pepper based taste, the chicken will be tender and juicy.
Serve over a bed of rice or fresh spinach greens.
Food is such a fun project and you know the best way to save money nowadays is to make things at home from scratch. Plus you can control your ingredients so if you are health conscious (like me sometimes) this is the best bet. You can avoid all the pre-packaged food and all the garbage that is inside. I am a huge grilling fan too. I LOVE TO GRILL. With grilling comes favorites like burgers, chicken and my famous smoked brisket. Want to know what to serve with those as a side? Good old fashioned Slaw!
1/2 head cabbage
1/4-1/2 head of purple cabbage (or radicchio for a nice pepperly flavor)
1/4 c. shredded carrots
1T. finely diced onion
1 T sugar
1 T vinegar
6 T cream
1 T Mustard dressing
Shred the cabbage very finely, add in the onion and carrots. In a separate bowl add the sugar, vinegar, cream, and mustard dressing, mix well, drizzle over cabbage and toss. Serve chilled or immediately
Who in the world does not enjoy a good slice of pie? I for one thoroughly enjoy a good piece (or two) of a pizza pie from a great pizza joint. Especially this year! Why this year?
I have hosted THREE, yes, I said THREE major holidays this year of which two are the biggest, Thanksgiving and Christmas. For each one, I fail to cook the night before because let’s face the facts; who wants to cook a dinner when the next day you spend the ENTIRE day cooking dinner for an army. Plus the baking, the cleaning, the humanity!
Pizza is a big fave in The Fish home and we also enjoy a good bout of organic goodies, I try to shop and buy as much as I possibly can because of all the benefits of going organic which you can read about here. Imagine my surprise when I heard of a pizza joint that has certified organic ingredients I was in heaven!
Seriously though even The Chad thought oxymoron, “Pizza” and “Organic” together? Not possible. Possible.
Well, until he tried zpizza with me and the kids.
Now zpizza is not just about pizza, but salads, sandwiches, and more. zpizza offers a healthy and lighter alternative to some of your favorite foods. The ingredients are some of the finest, exotic, and freshest. 100% certified organic tomato sauce and flour coupled with MSG-free pepperoni for a truly amazing dining experience.
The Fish family received certificates to enjoy a pizza (or other dining options) from zpizza in the last week and I tell you what, seriously some of the most filling, flavorful, tasty, mouth watering, no other pizza can whet your appetite like zpizza. No lie, hands down, some of the best pizza and not because we received certificates to try out the pizza on behalf of zpizza.
I have had a sampling of zpizza before but not like this night, it was HOT, fresh, and OH. SO. GOOD! We ordered locally here in Arizona at the Midtown Phoenix location of 53 W. Thomas Road. I love midtown, downtown Phoenix, lots of up and coming businesses, a very hip and modern area revived in the midtown, downtown area.
The hubs was raving, the kids were cheering, well they weren’t really because they were too busy scarfing down the pizza but you catch my drift. We ordered the American, a wonderful blend of fresh veggies, meat, comparable to a “Supreme” at other pizza places but this one is FULL flavor.
The crust was more of a light bread of sorts, not doughy, not too thick, not too crunchy, the true essence of a brick oven pizza if you have ever had brick oven pizza. The cheese was mild, not salty like traditional pizzas, the sauce was light and enough to add flavor to the pizza without taking over the pie and not dripping off the slices. The toppings. OH, the toppings were out of this world! Fresh! Cooked even, and still fresh. Large helpings of toppings that were full of taste, crispness, and color. If you recall “traditional” pizza the toppings are meek, pitiful, lack in color and taste and most often are soggy from the loads of grease. These toppings literally POPPED from our pie.
Big G wasn’t too hip on the toppings so The Chad and I gladly ate his veggie toppings, savoring, every. Last. Bite. Now “traditional” pizzas leave you full and dissatisfied with yourself, like a glutton, pure swine after you eat it, and even after we had our slices, we were pleasantly full. Not overstuffed like a turkey at holiday or the need to slip into sweat pants, but satisfied on more than several levels.
GOOD! Here is how you can win a $20 certificate to zpizza and avoid cooking for one night!
Mandatory entry: Tell me where the nearest zpizza is to your home and which creation (pizza or otherwise) you would order in your home to chow on?
- Follow zpizza on Twitter and get all the “dish”
- Follow my blog
- Follow me on Twitter
- Tweet this giveaway (daily RT’s available): Enter this giveaway for $20 GC for @zpizza with @KariewithaK Ends Jan 5 http://tiny.cc/l1bE3
- Blog this giveaway
- Leave a substantial comment on a non-giveaway post (can’t just say Oh Hey saying HI, share the love for Pete’s sake) Worth 5 entries
- Fan The Fish on Facebook
- Enter one of my other giveaways and tell me you did (worth 1 entry per giveaway entry, this could be significant depending on the number of current giveaways)