doTERRA & Maui

Hello all! I know you haven't heard from me much but it's only because I have been enjoying Tiff's recipes so much! I'm going to have to try all of those recipes! For me lately I have been focused on doTERRA and working on ways to help my husband sleep better. He falls asleep quickly but struggles with staying asleep. So doTERRA to the rescue! One thing people think about essential oils is the results should happen immediately. This isn't always the case. It's important when using essential oils to stay consistent and they will assist you as you continue. We have been using White Fir, Eucalyptus, Lavender, Wild Orange, and a doTERRA blend called Breathe. The other doTERRA product I have been using is the On Guard cleaner and I LOVE it! It comes in a concentrate so you only use a little at a time once you dilute it in your spray bottle. It makes my home smell so good and it disinfects the yuck that comes on the counters! LOVE IT! I highly recommend all mentioned products!

My husband and I love reminiscing about our honeymoon in Maui! Photography is and will always be a love of mine and being in such a beautiful place I tried to take full advantage of the scenery. One day we will go back and have the yummy shaved ice (with macadamia nut ice cream and a snow cap-sweetened condensed milk on top!) and lay on our favorite beach at Wailea.

Fish Tacos with Boom Boom Sauce

So this is a meal I made a couple of weeks ago and we LOVED so I wanted to post about it, but kept forgetting. This meal is with shrimp, which would be awesome, but I just bought some frozen breaded fish (better price for us) and it was delicious too! Plus my 2 year old boy will eat that fish. It was a easy sauce and the avocado with it was tasty!

Shrimp Tacos with Boom Boom Sauce

Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Author: Christina Hitchcock
Recipe type: Main Dish
Serves: 4

Ingredients
Shrimp Tacos
1 (10 ounce) package Gorton's Skillet Crisp Shrimp
8 soft flour taco shells
2 cups shredded cabbage (or prepackaged coleslaw mix)
1 avocado, sliced
Boom Boom Sauce (recipe below)
Boom Boom Sauce
¼ cup mayonnaise
1 Tbsp ketchup
1 Tbsp sweet chili sauce
1 tsp garlic powder
¾ tsp Sriracha

Instructions

Shrimp Tacos
Prepare shrimp according to package directions
Place about ⅛ cup shredded cabbage in taco shell
Place 2-3 slices of avocado on top of shredded cabbage
Place 4-5 shrimp on top of avocado
Drizzle Boom Boom Sauce on top of shrimp

Boom Boom Sauce
Place all ingredients in a small bowl and stir to combine.

Try-Day-Friday: Philly Cheesesteaks

I love a great warm sandwich and was interested in making one for our Friday meal this past week. I settled on a cheesesteak recipe! It was a good recipe and I just had to change a few things. We did a sirloin thin sliced steak because it was better for our budget than ribeye like she suggested. It was a little tougher meat and I'm still learning about how to cook steak right but it still did the trick for us. We also wanted some type of condiment on it so we made a sriracha mayo that gave it more flavor.

I found this through Pinterest on thelittlekitchen.net

CHEESESTEAKS
YIELD: 4 SANDWICHES PREP TIME: 35 MIN COOK TIME: 50 MIN TOTAL TIME: 1 HR 25 MIN
Use two ribeye steaks for this recipe and you can’t go wrong.

INGREDIENTS:

4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)

DIRECTIONS:

Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.
Notes: If you have leftovers (if that’s possible), refrigerate inside a zippered plastic bag inside (don’t remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

From The Little Kitchen

*While making this meal I watch a episode of Arrow season 1  :) Great show!