Holiday Dilemma Friday, Nov 22 2013 

I have been living outside of the United States for 8 months now.  One thing I am noticing living this far from home is that when a holiday rolls around I just am not feeling it.  As Thanksgiving approaches I am debating how I should handle this holiday.  I keep going back and forth in my head should I even bother with the traditional meal I have eaten for 35 years of my life; should I depart from that; or should I start my own traditions with my husband.  He is not American and does not have a clue what I am even talking about when I try to describe my holidays.

I am leaning towards new traditions.  I am having a hard time this year establishing any kind of traditions.  I feel like I have let myself down by not doing all those special things that I would have done if I was in America.  I know that my husbands holidays are lacking as well, partly because I have no clue what is expected for each one and mainly because food is a large part of holidays; no matter where in the world you are.  I am  seriously struggling to learn how to make the dishes he is use to eating.  It has been UGLY… really ugly!

With less than a week to go till the big event I am no closer to a decision than I was at Halloween when I started thinking about this.  The one plus is no matter what I decide I will not have the stress or feeding a crowd of people and for that I am THANKFUL.  It is nice to slim down my circle and just worry about us, I think everyone should do that once in a while.  If you are the one making dinner every year, pass it off to another relative and be able to actually enjoy the holiday.  Let the kids handle the dinner or your sibling we are not superwoman/superman and if we do not take time to enjoy life it will be gone before we realize it.

Hell maybe I will just throw in the towel and make him take me out to dinner!  I have no one to impress here, he won’t miss not having a turkey and days worth of cooking.  Then I will get to enjoy being with my family!


Chinese Food DTs….a General Tso’s fix Thursday, Nov 21 2013 

Now that I am in Jordan I have all the great Arab foods to choose from but on the flip side of this I had to leave behind some of the foods I LOVE.  Chinese food is one of them.  In the US I would eat this 2-4 times a week.  Mostly for lunch at work but also on those nights at home when I did not feel like cooking.  I get here and of course as with everywhere there are Chinese restaurants around but they are not like the Chinese food I am use to in America.  If there is a similar one here I have yet to find it.

So my search after a few disappointing meals out to eat was to fix these yummy dishes I love at home.  Sounds like a simple plan right? Well let me tell you it’s not.

Yes you can Google the recipes but as I am finding out all recipes are not created equal and it’s a crap shot whether or not you pick a good one.  My poor husband he has had to eat a lot of what I call my “science experiments”; he is a good sport about it though and lets me continue without any complaints.

One winning recipe I have found is one for General Tso’s Chicken.  Now I only have about 5 more to replace at home and I will have my Chinese buffet at home.  My poor husband;  I am not sure that he will make it.

Here is a quick pic of it on my plate last time I made this dish.

Here is a quick pic of it on my plate last time I made this dish.

General Tso’s Chicken

  • 2 lbs         Boneless Chicken Breasts

  • 1 T.          Oil

  • 1              Egg

  • 1 1/2 tsp   Salt

  • 1/4 c         Flour

  • 1/2 c         Cornstarch

  • 1/2 c         Water

The Sauce

  • 1 T.          Oil

  • 1 T.          Rice Vinegar

  • 1 tsp        Minced Garlic

  • 1 1/2 T.    Soy Sauce

  • 1 T.         Cornstarch

  • 1 1/2 T.    Water

  • 5 T.          Sugar

  1. Cut chicken into 2 inch squares; place in a large bowl

  2. Stir in Egg, Salt, Pepper, Water and 1 tablespoon of Oil; mix well

  3. In a separate bowl combine Cornstarch and Flour;  add to the Chicken; stir to coat the pieces

  4. Now you will deep fry the Chicken pieces

  5. Add the Chicken in small batches and cook until it is completely done and the pieces are golden brown

  6. Remove Chicken and drain on paper towels

  7. In another pan combine Oil, Rice Vinegar and Garlic; simmer for a few seconds until you start to smell the Garlic cooking

  8. Add into the pan Soy Sauce, Cornstarch, Water and Sugar; stir with a whisk to ensure it is mixed well

  9. Add the Chicken back to the pan;  the sauce will quickly become thick and stick to the chicken

  10. Serve with rice 🙂

Seafood…. Mmmmmmm Wednesday, Nov 20 2013 

So tonight I had shrimp and was thinking what to do with them, at home we make shrimp scampi often.  However at home I have pounds of shrimp not just a half pound.  So I plugged in shrimp scampi into the ole search engine and found a recipe that involved pasta.   Figured it would be a great way to stretch my shrimp.  It turned out ok, as he said it was weak.  Meaning it needed more garlic and butter.  Over all it was a quick easy way to make it.


I forgot to take my photo before we ate (I was starving)  so it’s not a pretty as it was before we attacked it.  Still looks yummy though if I do say so myself.

Shrimp Scampi


  • 1 pound pasta (I used thin spaghetti)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pinch red chili pepper flakes 
  • 4 cloves garlic, chopped
  • 1 pound shrimp, shelled and deveined
  • 1/4 cup chicken stock
  • 3 tablespoons of lemon juice
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
  1. Cook pasta as per package directions.
  2. Heat the oil and melt the butter in a pan over medium heat.
  3. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
  4. Add the shrimp and saute until cooked, until they are pink.
  5. Remove the shrimp from the pan.
  6. Add the chicken stock and lemon juice and bring to a boil.
  7. Simmer the liquid until reduced by about half.
  8. Add the butter, wait for it to melt and turn off the heat.
  9. Add the shrimp, pasta and parsley and toss to coat.

Feeling the need for my Childhood Wednesday, Nov 20 2013 

Yesterday I was craving something I haven’t eaten in a long long time.  Corn Chowder!  I know of all things. I do not think I have ever made it before and if I had it was not something that stuck with me.  I surfed around the internet looking at what recipes are out there and I decided that no one had anything close to what I remember from my childhood…. so I improvised.


I know another great camera phone shot yeah yeah!!! At least you get an idea  what it looks like when its done.

Corn Chowder

6       ears of corn

2-4    potatoes

1       large onion

1/4 c butter

2 c    milk

1/4 c flour

salt & pepper to taste

1.  cut corn from the cob and slice onions.

2.  Boil corn and onions until the onions are almost transparent.

3.  Dice and add potatoes to the corn and onions,

Cook until potatoes are done.

4.  Mix butter, milk, and flour together and add to the pot the vegetable are in.

5.  Stir until it becomes thick.

6   Salt & pepper to taste.

7.  ENJOY!!!

It was just what I needed, now I admit it’s getting a little to warm for soup especially chowder but with all this fresh corn laying around it was just what the doctor ordered for me 🙂

Potato Salad Convert Wednesday, Nov 20 2013 

Let me start this by saying I hate potato salad.  All my life my family has made a mayo based one and frankly I think it sucks.  Everywhere I have tried this nasty mayo pickle filled dish and always makes me gag.  Do not even get me started on the store bought crap. That stuff could kill ya!!

So yesterday when I came across and oil and lemon based sauce I was bored and said what the hell I will try it.  OMG!!! It was fabulous!  My husband even loved it.

Lemon Vinaigrette Potato Salad Recipe

 3 pounds red potatoes, cut into 1-inch cubes

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

1 teaspoon grated lemon peel

3/4 teaspoon salt

1/2 teaspoon pepper

1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

 OK now my spin on this recipe, I used regular old potatoes because that is what I had in the pantry.  I omitted the lemon peel, because I have never used lemon peel in my life and don’t feel the need to start now.  I also used lemon juice from a jar.  *GASP*  I know, I know but seriously do I look like Martha Stewart???

Instead of basil I used thyme because I had that on hand.  The red wine vinegar well lets just say apple cider vinegar works just fine.

 It still turned out so good I recommend everyone try this dish.  A total plus was it was so simple to make. 

Lions and Tigers and Blogs oh my….. Wednesday, Nov 20 2013 

I am trying this new platform for me for blogging I was using Blogger however for weeks now it has not wanted to work correctly where I can get in and use my blog with ease so now I am here….. Lets hope that this platform is one that I can make my home.

I have moved a few of my recipe entries over here because basically I want a place to keep all this stuff together electronically that I can reference when I need to.  That is one of the reasons I wanted a blog, the second is I AM BORED!!!! This gives me a place to go when I have nothing else to do so I can rant or rave :)..  Hope you enjoy the ride along with me.