In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
A slow-cooker meal is a relief to come home to and realize dinner is one step away from being on the table, especially when you realize your child has just created a wonderful attempt at a Picasso on your couch. But what bothers me about slow cooker recipes is that they are almost always made with a “a can of this” and a “can of that.” Have you ever read the ingredient list in a can of mushroom soup? It should be mushrooms, broth, flour, cream, salt and pepper. Instead it’s a long list of chemicals and preservatives that I’m sure is the same ingredient list used to make my husband’s running shoes.
Roasted chicken is one of my favorite rustic home-style dinners of all time. It’s super simple and completely satisfying, especially after a long day of work and the insanity that is raising kids and a huge dog. Gotta love them but let’s be honest, locking yourself in the bathroom with a glass of wine sounds good sometimes! Mental note – I need to install a secret bar when I remodel the bathroom.
Who doesn’t love Chicken Parmesan? Crispy chicken slathered with tangy marinara sauce and covered with a gooey blanket of cheese. This retro dish has always been one of my favorites and a “go to” meal when it comes to needing a meal I know everyone young and old will eat. Simple, delicious, and certainly cheesy, this recipe will be on your family’s favorite list for a long time.
Crackers — little round parcels of cheesy goodness that practically everyone loves. Have you ever had a homemade cracker? It’s a thousand times better than in the box. Just like a real pine tree smells better than the one hanging from your rear view mirror. What? You don’t have a pine tree hanging from your mirror? Ok, then lets compare the greatness of homemade crackers to celebrities. A homemade cracker is like Jennifer Aniston and a box cracker is like Kim Kardashian. One is real and the other is fake and just might cause you to lose brain cells if you pay much attention to it. You get my point.
It’s quiet. A little too quite around here. My mind desperately races and my senses sharpen listening to the silence — listening for the tail tail sign of trouble. Sharpie? Nail polish? Dish washing soap? Maybe the dreaded trifecta of all three perhaps? It’s happened before and it will most likely happen again, for in a house with children and a dog, quiet is never a good thing.
First of all this day has been good. The sun is shining, weather’s perfect, the dog didn’t eat the cat, it’s payday, and I was nominated for The SAVEUR Best Food Blog Awards (Best Kid’s Cooking Blog – go vote)! Snow White and her seven weird dwarfs couldn’t have written a better day. Well, I guess it could always be a little better. Chef Eric Ripert and his sexy self could be in my kitchen cooking me a fabulous dinner shirtless but considering that would probably never happen — I’ll take today with a smile.
I’m not going to give you a story that normally accompanies a post today because I want to get to this recipe as fast as possible. We’ll talk about the fact later that my daughter just walked in covered head-to-toe with rhinestones and asked where the hot glue gun is.
I’m not big on slow-cooker meals as I usually in my kitchen all day anyway but I know how great they are for people who are not crazy enough to spend most of their time in a kitchen. Here’s a tasty slow-cooker chicken recipe that I wrote for Spoonful.com. Slowly simmered in white wine, garlic, and herbs, this fall-apart chicken is amazingly delicious and easy to prepare. Serve it over rice, pasta, or coscous for a delish meal!
The taco salad: what you order at a Tex-Mex restaurant when you’re trying to find the skinniest meal on the menu… or so you think.
In my experience a taco salad is nothing but greasy taco meat piled high on nutritionally void iceberg lettuce and a pound of cheese for garnish — oh and you can’t forget the truck load of fried tortilla chips that come with it as well. All-in-all your left with a tasty bowl of empty calories and fat. Now back in my college days this would be a good cure for the previous nights excursions—if you know what I mean—but back then I also ate one meal a day and lived off coffee. Although sometimes I like to pretend I’m in my 20′s again I just can’t do that to my body these days or I’d end up on the couch for the entire day kicking myself.
Since I’m a Texan and I love me a good tex-mex taco salad, I’m sharing my version with you today. Packing your salad with lots of nutrient rich vegetables and dark green lettuce, choosing lean meat, and opting for one tortilla instead of fried chips are just a few ways to get all of the good for you vitamins with lots of flavor! By the way, this is a great kid-friendly meal that they can put together themselves as well as a good entertaining meal served buffet style. Cheers!
Taco Salad with Cilantro Lime Vinaigretteserves 4
for the taco meat
1 teaspoon grapeseed or canola oil
1 onion, diced
3 cloves garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 can black beans, rinsed and drained
1/4 cup water
for the salad
mixed green lettuce
3 tomatoes
2 small zucchini
2 avacados
1 red bell pepper
1 cup shredded monteray jack cheese
lime slices
cilantro lime salad dressing
for the salad dressing
1/4 cup grapeseed or canola oil
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon white wine vinegar
1 teaspoon honey
pinch of salt and pepper
Notes: Can be made in advance and assembled before serving.
For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes.
Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes.
In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir.
Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
While the meat is simmering, dice all of your vegetables in bite-sized portions.
At this time the Mia chased the dog who was chasing the cat into the kitchen and I completely forgot to take a shot of the salad dressing. Forgive me ;)
For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
Cheers!
Taco Salad with Cilantro Lime Vinaigretteserves 4
for the taco meat
1 teaspoon grapeseed or canola oil
1 onion, diced
3 cloves garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 can black beans, rinsed and drained
1/4 cup water
for the salad
mixed green lettuce
3 tomatoes
2 small zucchini
2 avacados
1 red bell pepper
1 cup shredded monteray jack cheese
lime slices
cilantro lime salad dressing
for the salad dressing
1/4 cup grapeseed or canola oil
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon white wine vinegar
1 teaspoon honey
pinch of salt and pepper
Notes: Can be made in advance and assembled before serving.
1. For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
3. For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
I live in Texas and just like 99.9% of Texans, I love it here. Our music is just as good as our food and when spring hits the first thing we do is fire up the grills and guitars. That’s exactly what the family and I did this weekend. There’s just something about friends, music, food, and good weather that make a weekend.
Here’s a recipe to try on your grill. Bright and tangy this dipping sauce combined with sweet grilled shrimp is an explosive pairing and I promise it will be everyone’s favorite!
Grilled Shrimp with Lemon Parmesan Aioli serves 4
for the aioli (dipping sauce)
1 garlic clove
2 egg yolks
1/4 cup fresh lemon juice (about 2 lemons)
pinch salt
pinch pepper
1/2 cup extra virgin olive oil
1/3 cup grated parmesan cheese, good quality
2 tablespoons chopped fresh parsley
for the shrimp
2 pounds wild caught jumbo shrimp, deveined
2 tablespoons grapeseed or canola oil, plus additional to grease skewers
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
wooden kabob skewers soaked in water for at least 10 minutes
optional: vegetables for grilling (asparagus, bell pepper, zucchini, yellow squash)
notes: The aioli can be made a day in advance and stored in an air-tight container until serving. Prepare the shrimp on the skewers ahead of time for an easy cookout.
disclaimer: I’m sure you’ve heard this before, “The consumption of raw eggs is not advised for people and children with weak immune systems.” Yes, it’s true but I have to say we are healthy and eat raw egg yolks in salad dressings or under cooked yolks all of the time and I haven’t died yet! If you are worried about the raw eggs in this recipe, look for what are called “Safe Eggs” in your grocery store. These eggs are pasteurized and can be eaten raw. They are labeled, “Safe Eggs” or “Pasteurized Eggs.”
To make the aioli: Place garlic in a food processor or a high powered blender and process until garlic is chopped. Add egg yolks, lemon juice, salt, and pepper. Process for 30 seconds until the texture is smooth.
With the food processor or blender running, slowly add the olive oil and blend until thick and creamy. Stir in the Parmesan cheese and parsley. Refrigerate until needed.
For the shrimp: In a bowl, combine shrimp with oil, salt, and pepper and toss to coat. Lightly coat skewers with oil and thread shrimp on the skewers leaving space in between, about 5 shrimp a skewer. Cover and place in the refrigerator until needed.
When ready, prepare your grill. When the grill is ready and hot, place shrimp on the grill and cook for 2 to 3 minutes. Flip and cook for an additional 2 minutes or until the shrimp turn bright pink/orange.
Why waste a hot grill?! Skewer some veggies, brush a little oil, salt and pepper on them and go to town!
When the shrimp are ready, plate and serve with the aioli in individual bowls for dipping. Wickedly delicious! Cheers!
Grilled Shrimp with Lemon Parmesan Aioli serves 4
for the aioli (dipping sauce)
1 garlic clove
2 egg yolks
1/4 cup fresh lemon juice (about 2 lemons)
pinch salt
pinch pepper
1/2 cup extra virgin olive oil
1/3 cup grated parmesan cheese, good quality
2 tablespoons chopped fresh parsley
for the shrimp
2 pounds wild caught jumbo shrimp, deveined
2 tablespoons grapeseed or canola oil, plus additional to grease skewers
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
wooden kabob skewers soaked in water for at least 10 minutes
optional: vegetables for grilling (asparagus, bell pepper, zucchini, yellow squash)
notes: The aioli can be made a day in advance and stored in an air-tight container until serving. Prepare the shrimp on the skewers ahead of time for an easy cookout.
disclaimer: I’m sure you’ve heard this before, “The consumption of raw eggs is not advised for people and children with weak immune systems.” Yes, it’s true but I have to say we are healthy and eat raw egg yolks in salad dressings or under cooked yolks all of the time and I haven’t died yet! If you are worried about the raw eggs in this recipe, look for what are called “Safe Eggs” in your grocery store. These eggs are pasteurized and can be eaten raw. They are labeled, “Safe Eggs” or “Pasteurized Eggs.”
1. To make the aioli: Place garlic in a food processor or a high powered blender and process until garlic is chopped. Add egg yolks, lemon juice, salt, and pepper. Process for 30 seconds until the texture is smooth. With the food processor or blender running, slowly add the olive oil and blend until thick and creamy. Stir in the Parmesan cheese and parsley. Refrigerate until needed.
2. For the shrimp: In a bowl, combine shrimp with oil, salt, and pepper and toss to coat. Lightly coat skewers with oil and thread shrimp on the skewers leaving space in between, about 5 shrimp a skewer. Cover and place in the refrigerator until needed.
3. When ready prepare your grill. When the grill is ready and hot, place shrimp on the grill and cook for 2 to 3 minutes. Flip and cook for an additional 2 minutes or until the shrimp turn bright pink/orange. When the shrimp are ready, plate and serve with the aioli in individual bowls for dipping.
