Red Snapper with Grapefruit Sauce

Description:
This I found to be really good - so different from the ordinary fish courses. It is easy to make and has all the good ingredients to make a perfect meal: veggies, side dish, and perfect sauce!

Ingredients:
Main course:

4 fillets of Red Snapper (or any fish fillet: tilapya, salmon, boneless bangus fillets, etc.
salt, pepper,
grapefruit zest of one small grapefruit
Note: Do not include the white part of the grapefruit zest---

Sauce:
grapefruit slices peeled and cut up into chunks (Suha in Filipino)
Fresh chives - chopped
1 onion - sliced
butter -1 tbsp
EVO (extra virgil olive oil) or any oil of your preference
1-1/2 cup Chicken stock

Side dish 1:
1-1/2 cup coscous
fresh green peas (around 1 cup)
1/2 cup dry white wine (or if you prefer, chicken stock, or fish stock)
2 tbsps butter

Side dish 2: sliced cabbage, butter, salt and pepper



Directions:
1. Score the fish but keep the skin on
2. Season with salt and pepper - set aside to season -
3. Sprinkle grapefruit zest on the meat side (not on the skin side)

Fry in EVO and set aside - cover with foil to rest
Before serving - top with the grapefruit sauce..

Side Dish 1:

Empty couscous into a deep pan
Add chicken stock
Add green peas
Add butter
Salt and mix altogether until thoroughly blended
Set aside.

Side dish 2"

Saute the cabbage in butter and EVO,
Add salt and pepper and set aside.

Sauce:

1. Saute the onion, add the grapefruit chunks, dry white wine (or chicken stock) - salt and pepper.

Watching "The American Idol"

There is only one reality show I enjoy watching twice a week--The American Idol.  I watch it because I enjoy laughing at out-of-tune looneys who think they can sing (during the auditions) and as the search moves on to the more serious count offs -I join in my co-workers guessing as to which hopeful  will the fountain bless?

This season's batch are all good - except - like anyone else, I have my own preferences, and, conversely, dislike viewing some f the hopefuls - the females most especially. Yes, they can all sing, but their attires I find too distracting (or are they doing this on purpose to show off their "assets?" .  But of course, they should be voted based on how they sound with a  Iittle combination of how they project on screen.  And I have read AOL blogs on the current batch, and some writers/readers agree with my observation! 

Rick (my husband)  was (still is) a singer,(he took up voice and music lessons)  both as part of a band, and as a soloist.  He is a tenor and used to perform solo at weddings, and with a group called the "Barbershop Quartet" in different gigs and in Disneyland, CA.  And since he can sing, I cajoled him to join me in watching this show...at first, he said no, then later on - watched with me.  While a performer sings, he naturally knows when the person goes, flat, or sharp, or can't hold his/her breath to sustain a line...and always, he is right in tune with the 3 judges.  We both agree that Paula Abdul is too kind a judge.  More often, no matter how unpleasant a performer sang, she will compliment the attire---the makeup, etc....and I am always tempted to write her and say: come on---judge their renditions and voices - not only the way they looked that night!  I prefer Simon Cowell's judging---straight to the point - shooting from the hip!

The finalists are down to 5.  I  hope that the remaining 3 will be a toss up among Elliott, Chris or Taylor.  The other 2 females remaining are too conscious of themselves---Let's have another Clay Aiken again this time, please!

Nice Get Together

At last, the long-planned dinner with Jade and Duane took place at TGI Friday.  Rick and I went ahead as we were the hosts...and soon Jade and Duane arrived.  Jade is sporting a pony tail and looked good.  Rick commented that she does look prettier than the last time he saw her. Anyway, the food was good: Jade and I both had sizzling chicken and shrimps over peppers and cheese with mashed potatoes...Duane had his favorite fried battered shrimps and Rick a good plate of Jack Daniels steak with mashed potatoes too. For dessert, we all had a 2 plates of Oreo with Ice-Cream and caramel...pretty heavy stuff!

Other than the good food, we had a swell time discussing a lot of things from sports, clothes, jobs, and food!  Jade showed us their "baby" a lion head rabbit named "caramel".  She got rid of her fish tank and lots of fishes as they found it tedious maintaining aquariums.  Apparently Caramel is trained using a litter box.  Jade always enjoyed taking care of pets even when she was a kid.

I told them that Rick is teaching me how to golf and apparently Jade is quite interested in taking up golf and so we plan to take them to the driving range one time...Duane used to golf when he was 6 to 12 years old, but baseball took over which somehow distorted his golf swing.

Before leaving TGI, we took photos.. and talked about them going to our place and us going to theirs!  Rick told them both they are now his family too.  And he recounted how Gina and Migs are wonderful kids and calls him Lolo and Yoyo!

I thank God for this night---it gave us the time to bond like old times.

Cinnamon French Toast

Description:
This is great for a weekend treat---low fat French toast with reduced calorie syrup and cinnamon sugar. You can add fruits to help keep it light.

Ingredients:
1 large egg
2 egg whites
1/4 cup skim milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 pcs, cut diagonally white or wheat bread slices
light maple syrup

Directions:
1. In a shallow bowl, using a wire whisk or a fork, beat the egg whites until
foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well and
set aside.

2. Preheat oven to 200 F. Lightly spray a large nonstick skillet with
vegetable cooking spray and heat over medium fire.

3. Dip 4 bread slides into the egg mixture turning to coat well and
draining excess back into the bowl.

4. Place bread into the prepared skillet. Cook until golden brown, turning
once, about 2 to 2 minutes per side.

5. Transfer cooked slices into a plate, and keep warm in the oven.
Spray skillet with vegetable oil as needed.

6. Sprinkle lightly with cinnamon sugar and top with maple syrup
befrore serving.

Happy Easter to Everyone!

To everyone who will read this blog---I wish you a Happy Easter! 

May God bless you with abundant joy, happiness, and good health!

 

 

Recalling our first meeting

Since our dinner date with Jade and Duane did not take place (Duane was under the weather), Rick decided to go to Applebee's where we had our first date.  We sat at exactly the same table where we sat on December 2 of 2001! 

Over riblets with honey sauce for me, and skillet steak for Rick, we recalled everything that we discussed during our first meeting, and I reminded him of all the details men usually forget.  Who would think that that simple dinner in 2001 would bring us to the altar?  Thank you Lord!

Anyway, the weather was weird--a combination of rain, sleet, hail, etc.  So after dinner, we decided to just go home. We relaxed watching the third round of the "Master's Tournament" (Golf).  I have become an avid watcher of golf games, eversince Rick introduced me to this game.  He only watches 2 sports: racing and golf.  I like golf better, although I do like watching the race and shudder when wrecks take place.

Anyway,  our dinner with Jade was moved to Tuesday---and hopefully, Duane will be better then. 

 

Believing in 2nd Heaven

Today is our first wedding anniversary...and we celebrated the day with a simple dinner (Rick did grilled chicken w/ veggies) and I gave him my card this morning.  Home from work, again, he has his surprise flowers--ice cream cake--card and the chicken being grilled which I smelled as I went up the stairs...

Before dinner, we had a toast of a special sparkling white wine whose brand is hard to spell...suffice to say it is a good brand according to Rick.  I am not a drinker but a small glass of white wine I can take. 

Then, it was dinner time----grilled chicken w/ green beans and carrots.  Delicious and very filling!

We took some photos and then savored the chocolate ice cream cake.  This was simply good, altho I know it will pack some unwanted pounds to my growing weight.  But forget it, it's a special occasion...so down with diet!

Tomorrow will be the special dinner with my daughter Jade and Duane. We consider this dinner as another special event that is somehow a celebration of our anniversary too.

It seems like only yesterday when Rick and I lined up to get our marriage license and then stood before Pastor David for our vows.  Since then, we hardly noticed the passing of months--and even our witness friends were surprised to realize, yes it's been a year!  He has been a wonderful partner---and yes, all I can say is--there is a second heaven, indeed...and only the Great Giver made it possible for Rick and I to find each other.    Thank you God for the past year with Rick.. and I pray You will give us more anniversaries together!

Chicken Spinach Salad

Description:
As the weather turns a bit warmer, thoughts turn to lighter springtime fare, like this easy, healthful main-dish salad. Orange sections and a tangy orange dressing make it a sunny addition to your weeknight repertoire.


Ingredients:
1 pound skinless boneless chicken-breast halves (4 small)
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 slices bread, cut into cubes
2 large oranges
10 ounces fresh spinach, stemmed
1 small red onion, thinly sliced
1 1/2 tablespoons vegetable oil
1 tablespoon cider vinegar
1/2 tablespoon Dijon mustard
1 teaspoon poppy seeds (optional)


Directions:
1. Preheat the oven to 350F. Slice the chicken crosswise into 1/2-inch strips. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. Grease a grill pan or skillet and warm over medium heat. Add the chicken and cook, turning, until browned and cooked through, about 5 minutes. Transfer to a plate.

3.To make the croutons: On a baking sheet, toast the bread cubes in the oven until crisp, about 12 minutes; let cool.

4.Meanwhile, cut the skin and pith from the oranges with a sharp knife. Slice between the membranes, releasing the sections; halve them and place in a large bowl with the spinach and onion.

5.Squeeze 1/3 cup juice from the membranes into a cup; whisk in the oil, vinegar, mustard, poppy seeds (if using) and remaining salt and pepper.

6 Pour the dressing over the spinach and toss to coat. Top with the chicken and croutons.

If you'd like croutons with a bit more oomph, try this: Before cutting up the bread, brush the slices with a little bit of olive oil and sprinkle with chopped fresh herbs, such as rosemary, thyme or parsley. Then cut into cubes and toast as directed in Step 3.

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http://www.parsippanychristianchurch.org
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