Mom’s {Famous} Beans ::: Calico Beans



I wish I made these beans for a barbecue at our pool today with friends, music {currently I’d request Jake Owen}, and  homemade mojitos. Instead I am packing for a work trip that I leave on tomorrow. I really shouldn’t complain though because I am heading to Hong Kong and  I  am so freaking excited!

I made my Mom’s famous beans today because I was craving them, so naturally I made enough for an army. Peter says I purposely plan to fatten him up by leaving lots of food when I leave on work trips. ::: Sorry honey ::: Just make 1/2 the recipe below for a more “normal” portion.

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Asian {Taco} Night ::: Ground Beef Lettuce Wraps

Think I am a bit Asian crazy lately?

Food that is…

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The Hangover Cure ::: Taiwan Ramen Noodle Soup

We are recovering from the MiamiBeatOhioState game today so I thought a hangover cure recipe was appropriate.

If you haven’t noticed by now I love spicy food. My love for it seems to grow year by year and now that I am getting my favorite recipes down in writing on this blog I am noticing how obsessed I am.

When we lived in Manhattan Beach we would visit Sashi at least once a week {usually after a long night out for a hangover cure}. Crispy Rice Spicy Tuna and the Taiwan Ramen Noodle Soup were my go to items on the menu. Oh and if you haven’t had Crispy Rice Spicy Tuna you are missing out and you need to visit Koi, Nobu, Sashi, or Katsu-ya. I haven’t attempted it at home, but I really need to. It is a 3 way contradiction (hot and cold, soft and crunchy, sweet and spicy) and proof that opposites attract.

Taiwan Ramen Noodle Soup 

Who doesn’t love Ramen? Since I haven’t found anywhere in Miami that makes anything similar (and the 25 cent package kind is really only good for poor college kids) I was thrilled when I found the recipe for the Sashi soup online. It is spicy and a little sweet {my favorite combo} and insanely addicting. A great hangover cure as well. 😉

Recipe found here.

I like to make it so hot your nose runs {also kicking your hangover’s ass}. Don’t be fooled by the fact that it’s soup, this is a hearty and very filling meal. YUM!

::: keelymarie :::

Tonight’s Dinner ::: Simple Shrimp & Scallop Stir Fry

Usually we are too busy on week nights for any kind of extravagant meal {though I have been known to have dinner ready as late as 10:30 because I just had to make something fabulous}.

I just got back late last night from a work trip in Montreal. It was starting to cool off and it felt great to escape the Miami heat a bit. Since there wasn’t much time to cook this is what I whipped up.

This simple stir-fry is quick and easy. You can choose to marinate the shrimp and scallops for a few hours, but you really don’t have to.  It’s made with the same sauce I used here. We made Red Quinoa instead of white or brown rice for the side.

Shrimp Stir Fry     serves 3-4

  • 1 lb peeled and de-veined shrimp
  • 1- 1/2 lbs scallops depending on the size
  • 1/2 large onion chopped
  • 1 can of water chestnuts
  • 2 scallions sliced
  • assorted bell peppers {I used 1 of the minis in yellow, orange, and red}
  • a few handfuls of snap peas- {snap and pull off the  string running along the top of the pod from base to tip}
  • 1 tbsp extra virgin olive oil

For the sauce:

  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Hoisin Sauce
  • 4 tbsp Sweet Chili Sauce
  • 1 tbsp light soy sauce
  • 2/3 cup water

Whisk all sauce ingredients in a small bowl. Marinate the shrimp and scallops in the sauce for 2-3 hours or as long as you are able. 

Heat a stir fry pan on medium-high heat. Sauté veggies in olive oil for 2-3 minutes. Add shrimp, scallops, and sauce and sauté uncovered until cooked to your preference. I cook it about 10 more minutes {until the sauce reduces, but the shrimp and scallops are not overcooked}. 

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::: keelymarie :::

Tonight’s Dinner ::: Lemon Garlic Tilapia & Brown Butter Brussels Sprouts

Brussels sprouts were thankfully not one of the vegetables the Whitmers had to stay at the table to finish while growing up and somehow I never had them until a few years ago. I was never a fan until more recently when I started cooking and I began experimenting.

When I cook week night dinners I always try to make a meat and a green (avoiding rice, pasta, potatoes when possible). Fish and veggies are often on the menu and this Lemon Garlic Tilapia & brown Butter Brussels Sprouts is an easy fish meal with a green side.

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