As we ease our way into the summer months many of us start thinking about eating healthy again. We take off the winter and spring jackets, don the shorts and tank tops, and eventually the swim suits. I tell everyone that losing weight and eating healthy does not have to be painful, or taste bland. It just takes a bit of creativity and thought. This is one of my girlfriends favorite recipes I have made because it is essentially healthy, not too filling and it is quite delicious. In this instance I put the shredded roast on Kaiser rolls with a quick healthy BBQ sauce, but it is delicious on its own.
Many of my favorite recipes were either accidents, twists on something I read, or things taught to me I just couldn't help but stop and write it down. This is my Leather Bound Book.
I started thinking about the first recipe I ever posted which was a berry salad with honey lime vinaigrette. It was about this time of the year also, so I thought it would be befitting if I did a better version of that salad. Usually the main ingredient for each of my recipe posts are from my Leather Bound Recipe Book, but with this post it is actually a smaller part. This salad is still a healthy option like the original, with some tasty twists. Perfect for this time of the year. Fresh, juicy mangos, tart blueberries, and just ripe strawberries with candied pecans, and of course my favorite part: Honey butter with walnut bread. Start the summer fresh
Very rarely do I have dinner parties. It is a combination of working all the time, cooking for a living, and above all still being young! This past week both of my parents were informed that they had won the Charles C. Keller Excellence Award for Corporate Philanthropy for their 20 plus years of giving to Washington County charities and non-profit organizations, so of course I had to honor this prestigious award with a home cooked meal. The downside to this, other than cooking on my day off, is that every single person invited had different food allergies and diet requirements. That eliminated red meat, fish, shellfish and pork and if I am trying to impress anyone I do not necessarily make chicken. So the only option I had left was pasta, but who honestly wants to do a plain pasta dish for a congratulatory dinner?
In previous recipes I have talked about how I like to branch out from what I have learned over the years. Much of my learning has been mainly in European American cuisine, which pushed me towards Mediterranean, then on to New American. Since Lent is over, I wanted to do red meat. Oh the glory of red meat!
If you have read my posts in the past you probably have noticed that I do not do many Asian style dishes. The reason is I tried following a recipe once for beef and broccoli and completely failed, thus asserting my understanding of my inability to follow recipes. This time I decided to follow my gut and work with what I had on hand. Lucky for me that included dried orange peel. This orange chicken recipe is healthier than the battered chicken you would get from many other recipes, and the flavor is much better.