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Do What You Want 2017. 

My best friend and I have come up with a theme for 2017.  We call it : do what you want 2017.  I’m a firm believer that most things in life should have a theme.  I think that themes are great motivators. For example, you use the theme to remind yourself what the goal is and what your purpose is.  This year, our theme is “do what you want”.  

Sometimes in life, well at least in my life, I get so focused on the idea of what I’m supposed to be doing instead of what I actually want to do. I think it’s easy for us, or at least me, to fall into this cookie cutter schedule of what I belive I should be doing to obtain some goal that I think I should achieve in some cookie cutter timeframe.  So I’ve dedicated this year, and of course the years to follow, to finally breaking free from what  I think should happen. So, “do what you want 2017” is about doing what I actually want to do, without consideration for what I think I ought to do.  

The key of course is balance. I’m not naive and this isn’t a movie. I still have responsibilities and career goals to be mindful of.  My hope is to find a balance between what I actually want to do and what I should/ need to do.  
I’ll figure it out. More to come loves.  ❤️. 

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From Haitian to Asian… in the kitchen 

Last night, I made homemade general tso chicken, fried vegetable rice, and shrimp egg rolls. Because I somewhat care about healthy alternatives I did not heat up my deep fryer. Instead I oven baked the chicken and shrimp egg rolls.  

Here’s how I did it: 

Ingredients for the eggs rolls:

1.  Cole slaw mix. I used one that came with carrots and other goodies. 

2.  Bean spouts. 

3.  Baby shrimp. 

4.  Seseme oil. 

Ingredients for the general tso chicken: 

1. Chicken breast

2.  I cheated on the sauce: I used a pre mix from publix. 

3. Two eggs for egg wash. 

4. Flour 

5. Plain breadcrumbs or smashed cornflakes

6. Salt and pepper to taste. 

7. Seseme oil.

8. Seseme seeds and green onions to garnish when done. 

9. Garlic. 

Ingredients for the vegetable fried rice: 

1. One cup of Rice. 

2. Two cups of water 

3. Japanese blend vegetables 

4. One Onion. 

5. Fried rice seasoning mix. 

6. Soy sauce 

7. Two eggs

8. Bean spouts 

9.  Seseme oil. 

Directions: let’s start with the rice.  First, Bring to boil two cups of water and mix in butter, salt, and pepper to taste. Once water is at a boil add in the rice.  Cook rice untill finished then remove from the stove and refrigerate untill ready. I left the rice in the fridge untill I finished with the egg rolls and chicken. Heat up a sauce pan with seseme oil and sauté the onion. Next add in the bean spouts then the vegetables. Set the mixture to the side and fry the eggs. Mix in the rice, vegetables, and fried eggs.  Season the mixture with the seasoning packet and soy sauce untill everything is evenly  coated.  

For the shimp egg rolls.  Sauté the Cole slaw mix, bean spouts, and shrimp using seseme oil. Take two tsp of the mixture and place in the center of the egg roll paper. Roll up the egg roll and butter the outside.  Do this untill you’ve filled the desired amount of egg rolls.  Bake at 400 degrees untill golden brown. 

For the chicken. After you’ve cleaned the chicken, chop up into small pieces. Season the chicken pieces with salt and pepper. Grab three small bowls. Fill one with flour, the other with egg wash, and the third with bread crumbs. Dip the chicken in flour, then egg wash, then bread crumbs. Place each finished chicken on a baking sheet. Bake the chicken at 450 degrees for about 15 -20 minutes. Heat a deep frying pan with seseme oil and sauté garlic.  Transfer the chicken to the deep frying pan.  Mix in the general tso sauce mix and stir untill each chicken is coated and a sauce mixture forms. Garnish with seseme seeds and green onions.  
Enjoy ! 
Hungry lawyer 😋

Hungry lawyer

Pan seared cod in homemade white wine tomato basil sauce with mashed potatoes and steamed broccoli

Ingredients:

For the fish:

  1. Fresh cod
  2. Cherry Tomatos
  3. Fresh Basil Leaves
  4. Shallots
  5. Garlic
  6. White win ( I used Pinot Griot)
  7. Sugar
  8. Lemon Juice
  9. Fresh lemon lemon zest

Mashed Potatoes:

  1. Idaho potatoes
  2. Carnation milk
  3. garlic powder
  4. salt
  5. fresh ground pepper

Directions:

Salute the shallots in garlic in a pin over light to medium heat. Cook until the shallots are a translucent color.  Slice cherry tomatos in halves then add in mixture of shallots and garlic. Pour in the lemon juice and lemon zest. Now mix in the fresh basil leaves. Lastly, stir in the white win. Add in sugar to dilute the lemony basil taste and give the sauce a sweeter flavor.  Remove sauce from pan and set aside.  Sear the cod for 5 minutes on each side then put in the oven for an additional 5 minutes. Pour the sauce mixture all over the cod and enjoy!

Boil potatoes until they are tender. Drain the water and leave the potatoes in the pot. Add in the butter and the carnation milk and begin mashing the potatoes. I usually leave the skin on. Once the potatoes are based season with salt, garlic powder, and pepper.