Scallion and Beef Stir-Fry

Fake-out take out is one of my favorite things to make at home. Whether it’s lo mein, General Tso’s, egg rolls, a stir-fry, or just simple veggie fried rice…it’s always a hit around here! We don’t have any greasy Chinese places here on our tiny seaside island. And the one great place we do have, Saigon Village, is closed during the winter months. Counting down the days until she re-opens in the spring!

So, needless to say – I’m DIYing it on the Chinese field in the kitchen quite a bit these days. This was a new recipe that I tried last week. It was super quick, easy, and everyone really enjoyed it. I loved the tender-crisp slivers of onion and pieces of scallion mixed throughout. And the sauce! I’ll usually make my stir-fry sauces with a base of chicken stock. But the use of oyster sauce as a base produced a sauce that was rich and brown, absolutely delicious!

I served over a bed of rice with some steamed broccoli on the side. Another great bonus is it takes less than 20 minutes to cook, from start to finish. You couldn’t have take-out on the table that quickly, even if you wanted to!

Source: adapted from Rasa Malaysia

Blackened Fish Sandwich

This winter I’ve been working my way through whittling down our supply of fresh fish that was caught over the summer and fall. Here on Chincoteague – we catch such a variety of fish, due to the fact that we have oceanside and bayside fishing in such close proximity to each other. With just a few fun days fishing on the water, we’re able to stock our freezer with fresh, wild-caught fish to last us through those cold winter months.

fishing

Everyone loves a good old-fashioned fish fry, but my favorite way to prepare a nice hunk of white-fleshed fish is to simply season it  and sear in the pan. Incidentally, it’s also one of the easiest ways to prepare fish…perhaps why I love it so much?

I top the fish with some homemade tartar sauce, lettuce, and tomato on a lightly toasted roll. I used drum fish on this particular day – but all types work well for this application. Striped bass, mahi-mahi, tilapia, and cod to name a few! I also highly recommend making your own seasoning blend if time allows, I find it’s so much better than any I’ve purchased in the past.


Source: inspired by our favorite sandwiches at Ray’s Shanty

Hot Pepper Shooters

If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s

Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!

Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!

They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!

Baked Vanilla Berry Oatmeal

Nothing is more comforting on a crisp autumn morning that a bowl of warm, homemade oatmeal. Driscoll’s Berries asked me to participate in their Berries & Oats celebration this month, and I thought it would be the perfect opportunity to share this recipe that has been a favorite in our home for a couple years now!

It’s filling and delicious, not to mention super easy to throw together. The warm flavors of vanilla, brown sugar, and cinnamon are combined with oats, milk and cream to form the base of this breakfast – then the additions are pretty much left to your creativity…

I like to add some nuts for a little crunch, and usually I’ll throw some fresh berries into the mix. I love the burst of freshness and color that they lend. But, other additions like apples or peaches are great too. I think it’s fun to create seasonal twists, and this recipe makes it so easy!

I hope everyone has a great weekend. After our trip to the mountains last weekend, I’ve got some work in the kitchen with apples on my agenda for the weekend. Boiled cider and apple cider caramels are on the to-do list.

It’s also Homecoming in our small town tonight, our football team is undefeated this year! So, we’re walking down the street to the parade, then heading to the game tonight to cheer the team on. I think the boys will really enjoy themselves. Go Chincoteague Ponies! We’re so lucky to call this little island home. 

Source: adapted from Super Natural Every Day by Heidi Swanson via Annie’s Eats