Poblano Rice

This rice is a version of Mexican rice but instead of using tomato, it uses poblano. It doesn't end up with a heavy poblano flavor but does give the rice a nice shade of green. I like to serve it with grilled chicken or fish and with the Creamy Verde Sauce. 

Ingredients: 

1 2/3 cups chicken or vegetable broth, low-sodium 
2 fresh poblano chiles, stems and seeds removed and roughly chopped 
12 sprigs cilantro, plus extra for garnish 
Kosher salt 
1 Tbsp canola or vegetable oil 
1 cup medium-grain rice 
1 medium yellow onion 
3 medium garlic cloves, peeled and finely chopped 

Directions: 

1. To a medium saucepan set over medium-high heat, add broth and chiles, bring to a boil, then cover and simmer over medium heat, 10 minutes. 

2. To a blender pitcher, add stock, chile mixture, and cilantro; puree until smooth. 

3. Place a fine-mesh strainer over a liquid measuring cup and strain, removing poblano solids. Add additional chicken stock to bring volume to 1 2/3 cups. Taste and season with salt. 

4. To a medium saucepan set over medium heat, add oil. Once shimmering, add the rice and onion, and cook, stirring frequently, until the rice is coated in the oil and the onion is tender, about 5 minutes. 

5. Add garlic and cook until fragrant, 1 minute. 

6. Add chile stock to rice and stir once, bring to a boil. Using a silicone spatula, scrape down any rice on the side of the pan. Cover, reduce the heat to low, and cook until the liquid is absorbed into the rice, about 15 minutes. 

7. Once the rice is ready, turn off the heat. Fluff with a fork. Re-cover and allow to stand for 5 to 10 minutes. 

8. To serve, sprinkle with additional cilantro and serve immediately

Creamy Verde Sauce

This works great as a sauce or as a dip for tortilla chips. While it uses jalapenos, it's not a very spicy dish. This recipe makes about 1 1/2 cups of the sauce. I like to serve it with Mexican food as a crema or with roasted chicken and rice. 

Ingredients:

1 large jalapeno, stemmed, seeded and roughly chopped 
1 cup cilantro leaves, lightly packed 
1 medium garlic clove, peeled and chopped 
1/2 cup mayonnaise 
1/2 cup sour cream 
1 Tbsp. fresh lime juice, plus more as needed 
1 tsp. toasted and ground cumin seeds 
1/2 tsp. kosher salt, more to taste 
1/8 tsp. freshly ground black pepper, more to taste 
2 Tbsp. olive oil 

Directions:

1. To a blender, add all ingredients except the olive oil and puree until smooth. With the blender on medium speed, open lid and drizzle in oil. Taste and adjust seasoning with salt, pepper and additional lime juice. Transfer sauce to a small bowl, cover and chill until needed.

Corn Salad Side Dish

 

You can make this recipe all in the same day but since it’s for a party you can get a few of the steps done the day before like cooking and cutting the corn and cutting the bell pepper and red onion. You can also premake the dressing and store it in a jar in the fridge. Just keep all the ingredients separate and store covered in the fridge. I like to add 1 tsp. of lime juice to the red onion so it’s not so sharp. You can add bacon to this side dish but I like to leave it out, it’s nice to have a vegetarian option at a party.

 

Ingredients:
8 ears of corn, shucked
1 red bell pepper, finely chopped
20 cherry tomatoes, cut in half
½ red onion, finely chopped
2 avocado
¼ cup feta cheese
6 basil leaves
4 slices bacon, cooked crispy and crumbled (optional)

Dressing:
1 tsp lime zest
1 clove garlic, grated
¼ cup lime juice
¼ cup red wine vinegar
1 Tbs. honey
1 tsp. dijon mustard
½ cup olive oil
Salt and pepper

 

Directions:

1. Heat a pan of salted water until boiling.  Add in the shucked corn on the cobb 4 at a time and boil for 4 minutes. Remove from hot water and set aside to cool. Boil other 4 cobbs and cool.

2. Once the corn is cool enough to handle, cut off the kernels and place into a large bowl.

3. Cut up the bell pepper, cherry tomatoes, and red onion.

4. Make the dressing by combining all ingredients in a small mason jar and shaking well. Taste dressing to make sure it’s not too acidic or too sweet, adjust as needed.

5. When you’re 3 hours before serving your salad, combine all of the corn and half of the bell pepper, red onion, and cherry tomatoes. I add about half of them to start to make sure the vegetable combination is balanced; you want the corn to be the star with the other vegetables as add-ons. Add half of the vinaigrette and stir to combine. Taste for seasoning. If salad is dry, add more dressing. Just be careful not to overdress it. Allow this to sit covered in the fridge to marinade.

6. When you’re ready to serve, dice up the avocado and finely dice the basil. Add avocado, basil, feta (and bacon if using). Stir gently so the avocado doesn’t get mashed. Taste the salad again for seasoning. To serve I like to add a little extra feta, basil, and bacon to the top for presentation.

Mediterranean Chicken with Yogurt Sauce

I forgot to take a picture of this one so I'll have to update this post next time I make it. This was quick and can be prepared ahead of time. I served this chicken with some quinoa stuffed tomatoes but it would also be good with a Greek salad and pita. 

Ingredients:

Marinade:
1 tsp. lemon juice

1/2 tsp lemon zest

1 clove grated garlic

1/2 tsp dijon mustard

1/2 tsp italian seasoning

1/2 tsp paprika

2 tsp honey

1 tsp red wine vinegar

salt and pepper to taste

1 lb chicken breast

Yogurt Sauce

3 Tbsp. Greek yogurt

1/2 tsp espelette

1/2 tsp salt

1/2 tsp pepper

1 tsp. lemon juice

1/2 tsp lemon zest

1 clove grated garlic

1/2 tsp italian seasoning

Directions:

1. Make marinade by combining all ingredients except chicken into a bowl. Reserve half of the marinade to use as a sauce for the quinoa. Put rest of the marinade on the chicken and let sit in fridge at least 2 hours and up to 5 hours. 

2. While chicken marinates, make the yogurt sauce. Combine all ingredients into a bowl and whisk until combined. Taste for salt and pepper. Set aside in the fridge until ready to serve. 

3. Grill chicken. You can do this on the stove in a pan or outside on the grill. It should take about 4-5 minutes per side until the chicken reaches 155. 

4. Allow chicken to rest and then serve with yogurt sauce and any side you decide to make. 

For my Quinoa Salad - sauté finely diced shallots and 1 clove garlic finely diced. Add chicken broth, bring to boil, add quinoa and cover for 15-20 minutes. Once cooked, fluff with a fork. Add reserved marinade. Add feta and halved cherry tomatoes. 

Asian Chicken Meatballs with Rice Noodles in Peanut Sauce

I was planning to make my Asian Chicken Lettuce Cups but there is a worry about lettuce at the moment so I made this new dish into a version of spaghetti and meatballs with all of the same ingredients. 

One trick I love when making meatballs is tasting the mix first to make sure the seasoning is right. You obviously can't taste raw chicken so what I do is make a 1 tsp small flat patty of the meatball mix into a skillet over medium low heat. Cook about 2 minutes per side and remove. Allow to cool and then taste. You can then adjust the seasoning of the meatball mix as needed. 

Ingredients:

Meatballs

1/2 egg, scrambled (put a full egg into a small container, whisk to combine, and then remove half of it to get 1/2 egg)
3 Tbsp. panko
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
3 Tbsp. grated carrot
1 tsp. grated ginger
1 tsp. grated garlic
1/2 - 1 tsp. siracha (depends on your spice tolerance)
1/2 tsp. salt
1 tsp. black pepper
1 lb ground chicken  
Olive oil spray

Peanut Sauce

⅓ cup natural peanut butter
1 tsp. grated ginger
1 tsp. grated garlic
1 tsp. maple syrup
3 Tbsp. low sodium soy sauce
1 Tbsp. hoisin sauce
1 tsp. rice wine vinegar
½ tsp. siracha
1/4 cup hot water

1/2 lb vermicelli rice noodles
2 Tbsp. fresh cilantro, chopped
2 Tbsp. roasted peanuts, chopped

Directions:

1. Make the meatballs by combining all ingredients into a bowl except the ground chicken. Stir all of the "filling" first to combine so you don't over mix your meatballs. 

2. Add ground chicken and stir just enough to combine. To taste you have the seasoning right, make a 1 tsp small flat patty of the meatball mix into a skillet over medium low heat. Cook about 2 minutes per side and remove. Allow to cool and then taste. You can then adjust the seasoning of the meatball mix as needed. 

3. Once you're happy with the flavor of your chicken mix, make golf ball size meatballs. This step can be done a few hours in advance by storing your meatballs covered in plastic wrap in the fridge. 

4. When you're ready to eat, preheat the air fryer to 425. Spray each meatball with a little olive oil and cook meatballs for about 8 minutes or until they reach 155 degrees internally. 

5. While the meatballs cook, make your peanut sauce for dressing the rice noodles. Combine all ingredients into a small bowl and whisk until combined. Set aside. 

6. Bring a pot of water to boil and cook vermicelli rice noodles according the the package directions. Drain and rinse noodles and add back to pot. Toss in some of the peanut sauce and stir to coat noodles, add a little dressing at a time so they don't get soggy. 

7. Once the pasta and meatballs are ready, place on a plate and garnish with chopped cilantro and chopped roasted peanuts (options). 

Shrimp Ceviche

It was hot today and shrimp ceviche sounded cool and refreshing. It's super quick to make and great for parties, just make sure to find a way to keep it cool while serving like putting it in a bowl with ice. 

Ingredients: 

1 lbs raw shrimp (frozen or fresh) - peeled and deveined, cut each shrimp into 4 even pieces 
Lime Juice – about 5 limes or more as needed
1 cucumbers, small diced
¼ red onion, small diced
2 small tomatoes, small diced
2 serrano or jalapeño peppers (or one of each) - finely chopped – seeds optional
⅓ cup of fresh cilantro, finely chopped
1 cup of clamato juice
Salt & Pepper to taste
Avocado – small diced
2 Tbsp. Ketchup – optional but recommended

Directions:

1. Combine shrimp and lime juice in a large bowl. Add enough lime juice to just submerge the shrimp. Allow this to sit in the fridge for 30 minutes. This will "cook" the shrimp and start turning it pink. 

2. Dice all of the vegetables. After 30 minutes add everything except the avocado into the bowl with the shrimp. Stir to combine. Season with a pinch of salt and pepper but wait to taste and add more until the shrimp is cooked. 

3. Allow the shrimp to sit for about 2-3 hours until shrimp are pink. Add the avocado and stir gently to keep avocado chunks whole. Taste and adjust salt and pepper if needed. 

4. Serve with tortilla chips and a cool beer and enjoy. 

French Onion Focaccia

This recipe is based off of my go to focaccia bread but since I made it for New Year's Eve I wanted to add some more flavor to it to bring it as an appetizer. It's great because you can make it the day before, cover well in plastic wrap and refrigerate, and then reheat for a few minutes before serving. 

Ingredients:

2 cups all-purpose flour
1 tsp. kosher salt

1 tsp. instant yeast
1 cups lukewarm water
butter for greasing and caramelized onions
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1/2 cup Gruyere cheese, shredded
1/2 large onion, thinly sliced

 
Directions:
1. Make the dough: In a large bowl, whisk together the flour and salt. In a small measuring cup add the lukewarm water and instant yeast. Allow the yeast to bloom for 5 minutes. Add the water and yeast to the flour. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
 
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and allow to rise at room temp for 1.5 to 2 hours until doubled in size.
 
3. While the dough is rising you will caramelize your onions. Add 2 Tbsp. of butter and 1 Tbsp. of olive oil to a saute pan over medium low heat. Add in your sliced onions and a pinch of salt and pepper. Continue cookiing onions over low heat about 20-30 minutes until they are softened and lightly browned. Make sure to stir every few minutes so they do not burn. Set aside to cool. 

4. Grease a 6x9 casserole or baking dish with butter. Make sure to get all of the corners and sides so the bread doesn’t stick later. Pour a tablespoon of olive oil into the center of the pan. Gently deflate the dough using the back of your knuckles. Place the dough ball into the prepared pan and spread about halfway across the pan. Cover with plastic wrap and allow to rise another 30 minutes on the counter.
 
5. Set a rack in the middle of the oven and preheat it to 425°F. Pour a tablespoon of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Top the dough all over with an even layer of the gruyere and the caramelized onions, making sure to press the toppings down so they stick to the bread later. Sprinkle with flaky sea salt all over.
 
5. Bake dough for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Butternut Squash Soup Shooters

This is a great fall make ahead appetizer or first course. You can make the soup 3 days in advance whip up the maple cream a few hours before and reheat the soup and crisp the bacon when ready to serve. 

I ordered some soup shooter plastic glasses so I could bring these to a party but if you're at home a regular shot glass and small spoon would do. If you have any vegetarians in your group you can leave out the bacon and swap out the chicken stock for vegetable stock. 

Ingredients:

Soup:

2 slices bacon 
2 large cloves garlic, chopped
2 sprigs thyme, plus more for garnish 
1 bay leaf 
4 cups butternut squash, peeled and diced 
1 large carrot, peeled and diced
1/2 Granny Smith apple, peeled and diced 
3 cups chicken stock 
Salt and pepper 

1/2 tsp. cayenne pepper

Maple cream 
1/2 cup half and half 
3 tbsp sour cream 
2 tbsp maple syrup
Salt 

Directions: 

1. Crisp bacon in a large soup pan or dutch oven over medium low heat. Set bacon aside on paper towels and crumble into a small bowl once bacon is cooled. 

2. Add drizzle of olive oil (or use bacon fat) and garlic to soup pan with a pinch of salt and pepper. Cook over low heat for 1 minute. 

3. Add butternut squash, carrot, and apple to soup pan. Sauté over medium low heat for 3 minutes 

4. Add thyme, bay leaf, and stock to pan. Make sure to scrap any brown bits from the bottom of the pan. Add pinch of salt and pepper. Bring soup to a bowl and reduce to a simmer over medium low heat and cook, uncovered, for 30 minutes

5. While the soup cooks make the Maple Cream - In a small bowl combine half and half, sour cream, and maple syrup and whisk until smooth. Season with a pinch of salt. You're looking for a sweet and salty cream to garnish your soup. 

5. Remove thyme stems and bay leaf and allow soup to cool for 5 minutes. Using an immersion blender or regular blender puree the soup until a thick but smooth consistency. Add in cayenne pepper and taste for salt and pepper. Can you refrigerate here if making ahead. 

6. To serve reheat soup and serve into small soup shooters. Top with a drizzle of maple cream and the crumbled bacon. You could garnish with some minced thyme leaves or chives as well but I preferred the soup without the extra thyme. 

Mediterranean Chicken Meatballs with Orzo

I wanted to make a different version of pasta with meatballs and found this Mediterranean recipe. It felt a little lighter and you could add as many veggies as you like.  

Ingredients:
1 Tbsp. Olive oil spray

1 egg

1 lb. ground chicken

1/2 cup panko bread crumbs

1 Tbsp. finely chopped fresh mint

1 tsp. paprika

3 cloves garlic, finely chopped, divided

2 Tbsp. butter

1 1/4 cup orzo

3 cup chicken stock

2 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, sliced in half

1 tsp. lemon zest

1 Tbsp. lemon juice

1 cup crumbled feta

Directions:

1. Preheat oven to 400 degrees. Line a sheet pan with aluminum foil. 

2. In a bowl combine egg, ground chicken, panko, mint, paprika, one clove of garlic, 1/2 tsp salt and 1/2 tsp black pepper. 

3. Form meatballs with a 1 1/2 Tbsp scooper and use your hands to make into smooth balls. Mix should make 12 meatballs. Place meatballs on prepared pan and spray olive oil over the meatballs. 

4. Bake meatballs for about 8 minutes until meatballs are slightly browned and cooked through. Remove from oven and seat aside.  

5. While the meatballs bake make the orzo pasta - In a large skillet over medium heat melt butter and add remaining chopped garlic. Cook while stiring for about 1 minute, do not allow the garlic to burn. Add orzo pasta and cook about 2 minutes until the orzo is lightly toasted. 

6. Add chicken stock to orzo and season with salt and pepper. Bring to a boil, then reduce to a simmer over medium low heat. Simmer orzo uncovered, stirring frequently to orzo doesn't burn on bottom and cook until liquid is absorbed and orzo is tender, about 12 minutes. 

7. Once orzo is cooked add in the spinach, cherry tomatoes, lemon zest, lemon juice, and half the feta. Cook for about 2 minutes until spinach is wilted and taste orzo for seasoning. Add salt and pepper if needed. 

8. To serve put orzo into the bowl and top with 2-3 meatballs, a sprinkle of feta, and fresh mint to garnish. 

Crispy Potato Stack

I'm always looking for new potato recipes and this one was super quick to make. You could par bake the potatoes covered and then reheat them uncovered last minute to get the potatoes crispy. 

Ingredients:

4 medium Russet potatoes, cut into 1/8 inch thick slices
1 stick (1/2 cup) butter melted
2 Tbsp. chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
Salt and black pepper
 

Directions:

1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.

2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices.

3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.

4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Sweet and Spicy Mixed Nuts

I was looking for a snack for the Superbowl that I could make ahead and serve at room temp to bring to my friend Kevin's parents house. These sweet and spicy nuts were a hit! They're well balanced but a bit spicy at the end so it makes you want to take another sip of your beer or cocktail. To elevate the plating I like to use a nice silver bowl so it looks a bit fancier. 

Ingredients:
1 cup mixed nuts (raw, not toasted) I used pecans, cashews, and almonds
1 egg white
2 Tbsp. brown sugar
2 tsp. salt
1 tsp. chipotle powder
1 tsp. cayenne pepper
Olive oil spray

Directions:

1. Preheat an oven to 300 degrees and lightly grease a baking sheet with olive oil spray so nuts do not stick later. 

2. Place the egg white in a bowl and whip with a fork until really frothy. 

3. Add in the spices and nuts to the egg white. Toss until everything is well coated.

4. Place the nut mixture on the baking sheet and cook for about 35 minutes. Make sure to toss the nut mix around every 10 minutes for even baking and to prevent sticking. 

5. Allow to cool on the baking tray, mixing occasionally so the nut mix doesn't clump together. Store at room temperature in an air tight container until ready to serve.

Chicken Skewers with Saffron Rice and Spicy Yogurt Dipping Sauce - Brian Meal Prep

This dish was requested by my Husband, Brian, as I continue to do his meal prep for lunches. We both liked this one so much I had to post about it. If you don't have metal skewers you can use wood skewers but make sure to soak them in water for about 30 minutes before using so they don't burn. 

Ingredients:
2 Chicken Breasts, cut into 1 1/2 inch chunks
1 cup Greek yogurt
1 Tbsp. grated garlic
1 tsp. turmeric
1 tsp. cayenne
1/2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion power
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks

Yogurt Dipping Sauce:
1 cup Greek yogurt
1 tsp. grated jalapeno
1 tsp. grated garlic
1 tsp. lemon juice
1/2 tsp. lemon zest
1/2 tsp. sugar
1 tsp. salt
1 tsp. black pepper

Saffron Rice:
1 cup white long grain rice
2 cups chicken stock 
1/2 tsp saffron threads
1 tsp. salt

Directions:

1. Combine yogurt, grated garlic, turmeric, cayenne, oregano, garlic powder, and onion powder in a small bowl and mix together. Add chicken chunks and allow to marinate at least 2 hours. 

2. While the chicken marinates prep the yogurt dipping sauce by mixing all the ingredients together and set aside. 

3. Once chicken has marinated turn your broiler to high. Using metal skewers add a piece of marinated chicken, a piece of green bell pepper, another piece of chicken, and then a piece of red bell pepper. Continue this method until all the bell pepper and chicken pieces are skewered. Season with a sprinkle of salt and pepper over the skewers. 

4. Broil for about 5 minutes until the chicken and bell pepper start to darken or blister slightly getting nice char marks. Turn the skewers 180 degrees and cook on the other side for another 5 minutes. The goal is to get the chicken fully cooked but make sure the bell peppers don't turn into charcoal. 

5. While the skewers broil, make the rice by adding the saffron threads to the chicken stock in a sauce pan and let bloom for about 5 minutes until the chicken stock has a bit of red or yellow coloring from the saffron. Turn heat to medium high and bring the liquid to a boil. Add the rice and salt. Cover and reduce heat so rice is on a low simmer and cook for about 20 minutes or until all the liquid is absorbed. 

6. Allow the chicken skewers to rest for about 4 minutes before serving them over a bed of saffron rice and drizzling them with the yogurt dipping sauce. Enjoy! 

Brie, Pecan, and Hot Honey Puff Pastry Bites

This is a great appetizer for the fall and winter since it's served warm. You can prep the puff pastry ahead by rolling it out, docking the dough, cutting the rounds and placing into a butter coated mini muffin tray. Keep them covered in the fridge with plastic wrap.

The classic combination of brie, pecans, and honey has been used so many times but making it bite size made them seem a little more fun and elegant. This recipe makes 24 bites

Ingredients:
2 sheets of puff pastry, thawed overnight in the fridge
1 wheel brie cheese, cut into 1/2 inch cubes
1/2 cup pecans, toasted and chopped into small pieces
Hot honey, to drizzle over top

Directions:

1. Roll out the puff pastry dough on a lightly floured surface. Prick the dough all over with a fork (this is called docking). Use a cookie cutter and place the dough rounds into a butter lined mini muffin tray. 

2. When ready to serve preheat the oven to 400. Place a small cube of brie cheese into each puff pastry cup. Drizzle with a bit of hot honey and cook for 15 minutes until the cheese starts to melt and the pastry gets a little golden brown. 

3. Top the puff pastry bites with pecans and bake for another 5 minutes. Allow to cool in the muffin tin for a few minutes and then gently place them on your serving tray. They are best served warm but are tasty at room temp also. 

Tator Tot Bites

I love potatoes! I found this side dish for some sliders but it could also be an appetizer. If you want to make it extra fancy you could top the bites with creme fraiche and caviar. You definitely want to serve these warm and they need to be made in the moment, when I tried making the tator tot cups in advance they didn't get very crispy the second time when reheating. 

You can make these in a muffin pan and make some big hash brown cups but I prefer to make them bite size by using a mini muffin tray. 

Ingredients:
Olive oil spray
24 frozen tator tots
Sour cream
Bacon, cooked crispy and crumbled
Chives, finely minced

Directions:

1. Preheat an oven to 425. Spray the muffin tin with olive oil spray. 

2. Place one frozen tator tot into each mini muffin slot. Cook as is for 10 minutes. 

3. Use a shot glass and press into the tator tot to make a small cup. Spray with olive oil and put back into the oven for another 10-15 minutes or until the tator tot bites are crispy and golden brown. 

4. Fill the bites with your toppings of choice. I did a dab of sour cream, bacon bites, and topped them off with the chives. Serve warm! 

Crispy Tofu for Brian

 My Husband Brian really likes tofu. Me, not so much. That's why I make tofu a lot for his lunch meal prep. I'd been testing ways to make the tofu crispy for some extra texture and this recipe is the winner. It's super simple to prep. Serve with a veggie stir fry or rice for a complete meal. 

Ingredients:
1 block tofu, extra firm
1 Tbsp. corn starch
Olive oil spray
1 tsp salt 
1/2 tsp black pepper

Sauce:
1 tsp fresh ginger, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sweet chili sauce

Directions:

1. Cut the tofu block into 4 even slices and drain on a paper towel. Press the tofu gently to remove as much excess liquid as possible. 

2. Using your hands tear the tofu into large chunks and place into a bowl. You want lots of edges here instead of cubes. 

3. Add the corn starch, salt, and black pepper to the tofu bowl and gently mix until all of the tofu is evenly coated in corn starch. 

4. Place coated tofu in a single layer on an aluminum foil lined tray. Spray all over with the olive oil spray. Cook in an airfryer at 375 for about 6 minutes or until the tofu gets crispy. 

5. While the tofu bakes make the sauce by combining all the ingredients in a bowl large enough to toss the tofu in. Whisk to combine the sauce. 

6. Once the tofu is crispy add it to the sauce and stir until the tofu is evenly coated. Serve warm with your side dish of choice. 

Benihana Ginger Salad Dressing

I was making my Crispy Rice recipe and I wanted to add a salad to it. I've always loved the Benihana salad dressing. It's a simple salad but the dressing packs a lot of punch. This recipe has a lot of ingredients in small portions but it really adds up in flavor. 

Ingredients:

Dressing:

1/4 cup chopped onion

1/4 cup vegetable oil

2 Tbsp. rice wine vinegar

1 Tbsp. water

1 Tbsp. chopped ginger root

1 Tbsp. chopped celery

1 Tbsp. soy sauce

1 1/2 tsp. tomato paste

1 1/2 tsp. sugar

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. black pepper

Salad Mix:

4 cups romaine lettuce or mixed greens

1/4 cup sliced carrots

1/4 cup sliced cucumbers

1/4 cup halved cherry tomatoes

Directions:

1. Combine all dressing ingredients into a blender and process until smooth. 

2. Add lettuce, carrots, cucumbers, and cherry tomatoes to a bowl. Add in half of the dressing and toss to combine. Add more dressing if desired. 

3. Serve immediately so lettuce does not wilt. (Dressing can be made ahead 1 day in advance and stored in the fridge. Make sure to bring back to room temp and shake to combine before use.)

Shaking Beef

My husband Brian and I had this dish for the first time at a restaurant near use called Little Sister. It was such a rich marinade but the beef stayed so tender and medium rare I new I wanted to try to make it myself at home. To keep the beef tender you may want to cook it in batches and you definitely want to use a very high heat and quick cooking method like a wok.
 
Ingredients:
Marinade:
2 lb boneless beef rib eye, cut into 1-inch (2 1/2-cm) cubes
6 cloves garlic, minced
3 Tbsp. brown sugar
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. fish sauce
freshly ground black pepper, to taste
 
Salad:
2 Tbsp. soy sauce
1 Tbsp. granulated sugar
2 Tbsp. rice wine vinegar
2 Tbsp. water
1 red onion, sliced into rings
2 bunches mixed greens
3 roma tomatoes, sliced into wedges
2 Tbsp. canola oil
fresh cilantro, for garnish
cooked white rice, for serving
 
Directions:
1. In a large bowl, combine the beef, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

2. In small bowl, combine the sugar, soy sauce, rice wine vinegar, and water. Add the red onion and toss to coat in the dressing. Set aside to soak.

3. On a platter or large plate, arrange the watercress and tomato slices.

4. Preheat a large wok or skillet over high heat, then add the canola oil. When the oil is shimmering, swirl around in the pan to coat evenly. Add half of the marinated beef and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Remove the meat from the pan and repeat with remaining beef.

5. Arrange the beef on the bed of watercress and tomatoes. Top with the dressing, red onions and fresh cilantro.

6. Serve with domed white rice.

Din Tai Fung Cucumber Salad Copycat

I was lucky enough to visit the Las Vegas location of Din Tai Fung during the first F1 weekend they brought it back. I realized as I was at this restaurant I was sitting next to Jean George and a culinary team having a meeting (Bucket list moment, I said hi and he was kind enough to give me a quick hello). Anyways, back to the cucumber salad. This was a highlight of the lunch as well as their soup dumplings. Such an easy dish and great as a summer side. 

Ingredients:

1 lb cucumber, Persian or English, cut into ½” thick rounds
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 tbsp sugar
2 cloves garlic, grated
1/2 tbsp chili oil
1/2 tbsp sesame oil
1 tsp sesame seeds, optional garnish

1/2 tbsp kosher salt

 Directions:

1. Slice the cucumbers into 1/2 inch thick rounds and place into a bowl. Add the kosher salt and mix until salt is evenly coated. Allow this to sit in the bowl for 30 minutes so the salt can draw some of the moisture out of the cucumber.

2. While the cucumbers sit, make the sauce. Combine the remaining ingredients in a small container and whisk to combine.

3. After 30 minutes rinse off the cucumber with water until all the salt is removed. Place cucumber slices on a single layer onto a tea towel or linen. Roll up slices so all of the extra water is removed and the cucumber slices are dry.

4. Add dried cucumbers to a bowl and combine with sauce mix. Allow to marinate for about 10 minutes. The longer it marinates the less crunchy the cucumbers will get. Stack in a pyramid shape to copy Din Tai Fung’s plating and garnish with a sprinkle of sesame seeds and an extra drizzle of the marinade. Enjoy!

Spring Pasta with Leeks, Peas, and Pistachios

This dish is a creamy pasta but with the flavors of spring with mint and peas. I'm so used to basil in pasta that the mint was a nice change to the sauce. 

Ingredients:
1/4 cup pistachios
12 oz orecchiette pasta
12 oz peas
3 Tbsp butter
2 Tbsp. olive oil
2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1 small bunch mint, divided
3/4 cup heavy cream
3 oz parmesan cheese, grated
Salt and Black Pepper

 

Directions:

1. Toast pistachios in a small, dry skillet over medium heat. Remove to cutting board and crush lightly.

2. Cook pasta in a large pot of boiling salted water following the pasta package directions. Add peas during the last two minutes. Drain pasta and peas and set aside making sure to reserve some pasta water.

3. While the pasta is cooking, heat butter and olive oil in a medium size sauce pan over medium heat. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs stirring occasionally until leeks are softened but not browned.

4. Add cream to pan with leeks and season with salt and pepper. Bring mixture to a simmer and remove mint sprigs.

5. Add the cooked pasta and peas to the cream sauce. Add a sprinkle of parmesan cheese adding a little pasta water if needed if sauce gets too thick. Cook pasta and sauce together for 2 minutes and serve in bowls. Top with extra parmesan cheese, thinly sliced mint, and crushed pistachios.

Creamy Tuscan Chicken

This dish is a great simple weeknight dinner. Everything is made in one pan and it feels slightly healthy with the tomatoes and spinach. You could remit the cream or switch to half and half if you're trying to reduce calories. This is great served with potatoes or rice. I did some potatoes roasted in chicken stock. 

Ingredients:
1 Tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 Tbsp. butter
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
3 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Lemon wedges, for serving

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 

2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 

3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 

4. Serve with lemon wedges.