Sweet and Spicy Beef with Broccoli and Mushrooms

I've never been a fan of Mongolian beef, it just never had a good enough kick for me and I hated the goopiness (if that's even a word) of the sauce.  I did a slight revamp of Mongolian beef you'd find at PF Chang's or the like and lowered the calories as well.

For this I used Chuck eye, because it's what we had and it was on sale at the grocery store. Ribeye, flank steak, flat iron, sirloin... just about anything would work for the dish. The key is to put the steak in the freezer for about 30 minutes. This makes it much easier to slice the steak thinly against the grain.

This makes enough for 3 large portions or 4 regular portions.

Ingredients:

• 1lb steak (your choosing) sliced thinly, against the grain
• 3 cups cooked jasmine rice
• 1 cup broccoli florets (you can add more if you'd like, but Scott hates broccoli)
• 1 cup mushrooms, sliced
• 1 Tbsp EVOO
• 3 green onions, sliced
• 1 Tbsp sesame seeds
• 1 1/2 Tbsp corn starch
• 1/4 cup light brown sugar
• 1/4 cup soy sauce (I used the low sodium)
• 1 Tbsp minced garlic
• 1 tsp crushed red pepper (or more if you want it spicier)
• 1/4 cup water

Directions:

• In a medium high wok or large skillet, add 1 Tbsp EVOO and sauté the mushrooms and broccoli until tender, about 5 minutes. Remove and set aside.
• Sprinkle the sliced beef with corn starch, trying to get a very light dusting on all of the slices. Add to the skillet and cook on each side until cooked through.
• While the beef cooks, combine brown sugar, soy sauce, garlic, crushed red pepper and water into a small pot and bring to boil, then remove from heat.
• Once the beef is cooked through, add the broccoli and mushrooms and then the sauce.
• Mix thoroughly and then let simmer for 2 to 3 minutes, allowing the sauce to only slightly thicken.

Serve beef mixture on top of jasmine rice and top with sliced green onions and sesame seeds.

Homemade Crunch Wrap Supremes

Well, first off, these were definitely a hit at home with Scott. I can say that pretty confidently because he was able to eat two of these in less than 10 minutes, and couldn't wait for me to finish cooking mine before he ate his. He's lucky I love him.

I'm sure these aren't the greatest things for us, but they sure were delicious, and I know where all of these ingredients came from. I couldn't, however; have a Crunch Wrap Supreme with out Taco Bell sauce, so luckily I always have a few packets in the fridge.

This yields enough for 4 Crunch Wraps.

Ingredients:

• 5 large flour tortillas
• 4 corn tortillas
• 1lb ground beef
• 1 packet taco seasoning
• 1 can fiesta cheese soup
• 4 Tbsp sour cream
• 1 cup shredded lettuce
• 4 green onions, sliced
• 1/2 cup shredded cheese

Directions:

• Pre-heat oven to 350 degrees. On a baking sheet use some spray oil and spray each side of the corn tortillas. Bake in the oven for about 4-5 minutes per side. Check on them so they don't burn, but you want to make sure they're crispy. (You can also just buy tostada shells or the like).
• In a large skillet on medium high heat, cook the beef until done. Drain and then season with taco seasoning.
• In a small bowl heat the fiesta cheese soup so it's easier to spread.
• To assemble:
• Lay a large flour tortilla down
• Add ground beef to the middle and make an even layer the size of the tostada shell.
• Spread cheese mix on top.
• Add tostada shell
• Add sour cream, spreading evenly over the tostada shell
• Add green onions
• Add lettuce
• Add cheese
• With the fifth flour tortilla shell, you'll want to rip off four pieces about 2"x2". You'll place each piece on top of the shredded cheese in the middle.
• Now fold over each side of the flour tortilla to cover everything.
• In a large skillet over medium high heat, once heated, add some spray oil and place the wrap folded side down first. Cook on each side for about 2 minutes until the tortillas have browned a bit and are a little crisp.
• Repeat to finish the other wraps.

And there you have it, Homemade Crunch Wrap Supremes.

Seared Steak Ramen

I think I may have to go out on a limb here and say that this may be my best and most favorite ramen that I've made yet! But I may just be partial to steak and a poached egg!

Ingredients:

• 1 cup chicken broth
• 1 cup water
• 1 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
• 1 Tbsp Chili garlic
• 1 Tbsp Sesame chili oil
• 1 tsp Sriracha sauce
• 1 small steak filet; season with salt and pepper (I used a top sirloin filet)
• 1 Tbsp EVOO
• 2 sticks fake crab
• 1 cup oyster mushrooms, sliced
• 2 stalks bok choy, sliced and whites and greens separated
• 3 green onions, sliced
• 1/4 cup asparagus, cut into 2" pieces
• 1/4 cup kimchi
• 1 jalapeno pepper, sliced
• 1 egg
• 1/2 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)

Directions:

• Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
• Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
• After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the bok choy. Let cook for 1-2 minutes then add the noodles.
• At the same time, in a small pan, heat 1 Tbsp EVOO, when hot, add steak and sear for 1 1/2 minute per side. Remove and let rest.
• Add the noodle and mushroom mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
• First, slice the steak then add it and the rest of the toppings: crab, greens of the green onion, jalapeno, greens of the bok choy, asparagus, kimchi and poached egg.

So since the steak is just seared on the outside, it's pretty rare, but after adding it to the hot broth and swirling it around, it cooks a bit more. It is seriously delicious, plus the poached egg! OMG, seriously... If I haven't already said it... this is now my new favorite ramen!

Chicken Burrito Bowls

Well I'm sure no one is surprised with another Mexican dish :p This is an easy sub for Chipotle or Qdoba's burrito bowls... or at least in my mind it is. These were HUGE portions but still only topped out at 675 calories per serving. Also, I cooked the chicken in the crock pot and cooked it while I was gone for the day, but you could just cook two chicken breasts or pick of a pre-cooked chicken.

Ingredients:

• 1 chicken (I only used part of the breast meat for the dish and will use the rest for another dinner)
• Chili Powder
• Pepper
• Lowry's seasoning
• Cayenne pepper
• 2 medium onions, roughly chopped
• 2 cups baby carrots 
• 2 cups lettuce
• 1/4 cup red onion
• 4 Tbsp light sour cream
• 4 Tbsp salsa (we used Renfro's habanero)
• 1 medium avocado (cubed)
• 1 package Organic Basmati 90 Second Rice, divided by 2
• Juice of 1/2 lime, divided by 2
• 1/4 cup cilantro, divided by 2
• 1 can black beans, drained and rinsed, divided by 2
• 1 medium tomato, diced

Directions:

• If you choose to do the crockpot option, you'll want to add the onions and baby carrots to the bottom of a crock pot. Season the whole chicken with the chili powder, pepper, lowry's and cayenne. Place the chicken on top of the veggies and then cook on low for 8 hours.
• Heat the black beans, I did so by microwaving for 2 minutes. Then cook the 90 second rice.
• Squeeze the lime juice evenly between the two bowls, add the cooked rice and then add the cilantro to each bowl and mix.
• Next add the beans then the chicken and the rest of the toppings.

Now enjoy :)

Shredded Beef and Crab Ramen

 

 

Well as you all know, I've become a bit obsessed with ramen... aka... I ate it for brunch Saturday and Sunday this weekend. It's just so good!

 

This one I came up with because we had our shredded beef enchilada stacks and I had leftover beef that I didn't want to go to waste.

 

I've noticed the more and more I make ramen, the easier and easier it gets :)

 

Ingredients:

• 1 cup beef broth
• 1 cup water
• 1/2 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
• 1 Tbsp Chili garlic
• 1 Tbsp Sesame chili oil
• 1 tsp fish sauce
• 1 tsp Sriracha sauce, plus some for drizzling
• 1/4 cup leftover shredded beef
• 1/4 cup fake crab
• 1 cup baby bella mushrooms, sliced
• 1/2 cup corn (I had some roasted corn leftover, but frozen would be fine too)
• 3 green onions, sliced
• 1/4 cup nori (dried seaweed), sliced
• 1 egg
• 1 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)

Directions:

• Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
• Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
• After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the green onion. Let cook for 1-2 minutes.
• Add your noodles and corn and let cook for another minute.
• Add the mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
• Now add the toppings - beef, crab, greens of the green onion, nori slices and poached egg. Top with a bit more sriracha if desired.

Now slurp away!

Shredded Beef Enchilada Stacks with Avocado Pico de Gallo and Mexican Rice

 

I had my dad over last night for dinner and while he is a devout old Polish man, he sure loves his Mexican food... maybe that's where I got it from?

 

I decided to do a variation of my chicken enchilada stack recipe with my shredded beef taco recipe and I think the Frankenstein of a dish came out perfectly :)  This makes about 6 good sized servings.

 

Ingredients:

• 2lb Chuck Eye Roast - Boneless
• 1 medium onion, diced
• 1 can chipotle sauce
• 1 large can enchilada sauce (I would have made my own but I was being lazy)
• 2 Tbsp Chili powder
• 1 Tbsp Cayenne
• 1 Tbsp Cumin
• 15 white corn tortillas
• 1 8oz package shredded Mexican blend cheese
• 1 medium avocado
• 1 tsp salt
• 1 large tomato, seeded and diced
• 3 green onions, sliced
• 1/4 c cilantro, chopped
• 1 small lime, juiced
• 1 can rotel tomatoes
• 1 cup chicken broth
• 2 Tbsp tomato paste
• 2 Tbsp EVOO
• 2 cups Long grain rice (I used Jasmine)

Directions:

• Place the onion, chipotle sauce and 1/3 of the enchilada sauce into a crock pot. Cut the beef into 2 inch pieces and add then cook on low for 8 to 10 hours. After remove the beef, shred in a bowl and add the chili powder, cayenne and cumin. Mix to incorporate. Then add about 1 to 2 cups of the reserved liquid from the crock pot into the bowl of beef.
• Pre - heat the oven to 375 degrees.
• In a small dutch oven, add the EVOO over medium high heat until heated. Add the rice and cook without letting it burn for about 2 minutes, stirring constantly. Add the rotel tomatoes, chicken broth and tomato paste, mix until the tomato paste is no longer clumpy. Bring to a boil then turn off heat, cover and place in the oven for 40 minutes.
• In a shallow baking dish pour enough enchilada sauce to cover the bottom of the dish. In another disk pour the rest of the enchilada sauce so you can dip your tortillas.
• Dip your tortilla in the sauce then lay in the dish, layer with the shredded beef and then a bit of cheese, repeat three times ending with the fifth tortilla on the top. Do this three times to make three stacks.
• After all the stacks are complete take the remaining enchilada sauce from the dipping bowl and pour on top of each of the stacks, then top with more cheese.
• Bake in the oven for 20 minutes. (This is usually perfect timing that the rice has been in the oven for 20 minutes already and then you place these in for the last 20 so everything is done at the same time!)
• After 40 minutes, remove everything from the oven. Uncover the rice and fluff with a fork. Let rest for 5 minutes.
• While the food rests, put together the avocado pico de gallo. Add the lime juice, chopped cilantro, diced tomatoes and diced green onions to a bowl and mix. For the avocado, criss cross cut the avocado in the skins then scoop out in portions so  you are left with little cubes of avocado, don't mash it and just incorporate it with the tomato mixture.

To serve, we cut the stacks in half and served with the rice and then topped the enchilada stacks with Avocado Pico de Gallo, fresh sliced jalapenos and sour cream.

 

I'm pretty sure my dad liked it since he took all of our leftovers haha.

Bacon Jalapeno Deviled Eggs with Sriracha and Chives

 

Well we had a few people over to watch the Lions game yesterday... as disappointing as it was heh and I had a last minute craving for deviled eggs. I had remembered that I had some leftover bacon and a jalapeno that needed to be used... so why not throw it all together :p

 

Ingredients:

• 15 eggs
• 1 c Hellman's mayo - I used the EVOO one
• 1 jalapeno - seeded and minced
• 1/4 c bacon bits - I cheated and had some "real bacon bits" already in my fridge
• 2 Tbsp Dijon mustard
• Sriracha sauce
• 1/4 c chives, chopped
• 1 tsp Baking soda

Directions:

• Place eggs in cold water and add baking soda. Bring to a boil. Let boil for 1 minute, then cover and remove from the heat. Let rest for 20-30 minutes.
• Peel eggs and then slice in half.
• In a small bowl add the mayo, jalapeno, bacon bits, Dijon mustard and 12 of the egg yolks.  Mash the yolks and mix everything until smooth.
• Now here's my big trick, put the entire mix in a Ziploc back and then cut a corner off. Use it as a piping bag to put the mixture in the eggs :)
• Top with a dot of sriracha on each egg with mix and then add the chopped chives.

Watch out, these are very addicting... in fact I may have to make more tonight!

 

Not Your Average Mac and Cheese

Normally when people don’t feel well they don’t want to eat…. Well when I don’t feel well all I want to do is eat! So what’s a better comfort food than Mac and Cheese?

This is my ‘grown up’ version that has a great zing to it from the gorgonzola but also a great creaminess from the fontina cheese. This will likely only give us about 4 servings… Remember? We eat a lot :p

Ingredients:

• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 c 2% milk (not using whole milk or heavy cream makes it a little healthier)
• Salt and pepper
• 1 lb rigatoni pasta
• ¾ c gorgonzola cheese
• 1 c fontina cheese; shredded
• ½ c shredded Italian cheese blend
• ¼ c Parmesan cheese; grated
• ½ c panko crumbs
• ¼ c Parmesan cheese; grated
• 2 tsp dried oregano
• Salt and pepper

Directions:

• Heat oven to 500 degrees.
• Cook pasta as directed.
• Combine panko crumbs, Parmesan cheese and oregano in a small bowl.
• Combine rest of cheeses into a large bowl, season with salt and pepper.
• Melt butter in a small saucepan then add flour. Whisk until flour is dissolved. Add milk and whisk to combine. Let simmer for one minute and season with salt and pepper.
• Drain pasta and add to bowl with cheese, pour cream sauce on top and cover for 5 minutes.
• Uncover and stir to combine all cheeses, pasta and sauce.
• Add to 9x11 baking dish and bake for 8 minutes.
• Let rest 5 minutes.

Enjoy!

Taco Soup

Fall is coming and what better dish to make than soup! This is also a great combo of my favorite foods: chili and tacos :)

This gives about 6 ‘Loni’ servings, aka use the big bowls!

Ingredients:

• 2 Tbsp EVOO
• 1 bunch green onions, sliced
• 1 white onion, diced
• 2 Tbsp garlic, minced
• 1 green bell pepper, diced
• 1 c tomato sauce
• 1lb lean ground beef (I used 90/10)
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• 4 Tbsp taco seasoning
• 1 can hot rotel
• 1 can diced tomatoes
• 1 ½ c frozen corn
• 1 jalapeño, seeded and diced
• 1 can water (just fill up the diced tomato can and use that amount)
• Shredded cheese
• Avocado
• Sour cream
• Tortilla chips

Directions:

• Heat EVOO in a medium Dutch oven, add whites of the green onions and garlic until fragrant then add bell pepper and cook for about 3 minutes.
• Add ground beef, seasonings and tomato sauce. Cook for 5 minutes.
• Add both cans of tomatoes, corn, jalapeño and water. Stir to combine.
• Bring soup to a boil then let simmer for 20 minutes. Then you’re ready to eat!

Serve with cheese, sour cream, chunks of avocado, green onions, tortilla chips…. Whatever your taco heart desires :)

White Bean Chicken Chili

I’ve always seen this recipe and I’ve ordered it many times while out but never tried conquering it myself until now and man am I happy I did because IT WAS DELICIOUS!!!
This makes about 4-5 big servings :)

Ingredients:

• 1 rotisserie chicken; skinned, deboned and chopped (I used the store bought)
• 1 can cannelloni beans; drained
• 1 can butter beans; drained
• 6 tomatillos; husked, washed, diced
• 1 white onion; diced
• 2 Tbsp EVOO
• 1 Tbsp garlic; minced
• 1 can hot green chilies
• 1 Tbsp chili powder
• 1 tsp cumin
• 3 c chicken stock
• Sour cream
• Shredded cheese
• Green onions; sliced

Directions:

• Heat a small Dutch oven over medium high heat and add onions.
• Once tender add garlic and cook until fragrant.
• Add tomatillos, green chilies, cumin and chili powder. Stir to combine.
• Add chicken stock, beans and chicken. Bring to a low boil.
• Use a potato masher and mash some of the beans to thicken the chili slightly.
• Simmer on low for at least an hour.
• Serve with sour cream, shredded cheese and green onions.

Enjoy :)

Kale Caesar Salad

Decided to try something different and use kale for my Caesar salad instead of the usual romaine lettuce. (Scott usually puts his nose up to kale) This makes enough dressing for 4 main dish salads but I only used half for 2 salads.

Ingredients:

• 2 thin chicken breasts
• Salt and pepper
• 4 cups chopped kale
• Diced tomatoes (optional)
• Thinly sliced red onion (optional)
• Croutons (optional, though I didn’t use any)
• 1 egg yolk
• 1 Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• Few dashes of worcestershire sauce
• Pepper
• 1 tsp minced garlic
• 3 anchovy filets
• ¾ c EVOO
• 1/3 c blue cheese or gorgonzola (I prefer gorgonzola, it has a little punch of taste)
• 6 Tbsp Parmesan cheese (try to use the good stuff, but the grated stuff works well too)

Directions:

•  Season chicken with salt and pepper. Cook 4 minutes each side over med-high heat. Set aside to cool.
• Combine egg yolk thru anchovy filets in food processor until smooth, about 20 seconds.
• Add EVOO to food processor. Combine for about another 20 seconds.
• Add cheeses to food processor and process till smooth.
• Combine half of the dressing in a bowl with the chopped kale, mix gently until everything is covered. Disperse between two plates.
• Slice chicken and add to the top as well as any other toppings you’d like. I also added more blue cheese crumbles.

Surprisingly Scott ate the whole salad so either he was really hungry and didn’t care what I gave him or he actually liked it :p

Roasted Veggies with Rainbow Swiss Chard and Shrimp over Angel Hair Pasta

Whenever Scott isn't home it means I can have seafood, veggies and pasta for dinner and not hear any complaining :) This made enough for three decent sized servings, though I will likely eat one of the servings I saved later tonight hehe.

Save time and roast veggies so you can prep and cook the rest of the meal. You can also switch up the veggies, this is just what I happened to have in the house. Especially the swiss chard, spinach would work or don’t use it at all :p

Ingredients:

• ¼ c EVOO
• 3 Tbsp lemon juice
• Crushed red pepper
• Salt and pepper
• 8 oz angel hair pasta
• 1 Tbsp minced garlic
• ¼ onion, chopped
• ½ zucchini, sliced ½" thick and quartered
• 1 c broccoli, chopped
• 6 baby bella mushrooms, quartered
• 6 stalks asparagus, 1" pieces
• 2 c swiss chard, chopped
• 12 shrimp, cleaned

Directions:

• Prep veggies and roast under broil for 15 minutes. I used my toaster oven.
• Boil water and cook pasta for about 7 minutes. After it’s cooked, drain then add 1/8 c EVOO and 1.5 Tbsp of lemon use. Mix to coat evenly.
• Clean and season shrimp with salt and pepper.
• Heat large pan and add rest of EVOO then add swiss chard, cook until starting to wilt. Add garlic and stir. Add shrimp and cook for about 1 minute per side. Remove shrimp.
• Add roasted veggies and rest of lemon juice. Stir to mix thoroughly.
• Add pasta to pan and stir to coat and mix veggie into the pasta.
• To serve plate, pasta with veggies then add 4 shrimp and crushed red pepper if desired.

Eat up and don’t feel guilty, this dinner is packed with yummy healthy goodness!

Garlic Rosemary Lamb Loin Chop with Mashed Cauliflower and Spinach

Scott just got home from his Chicago work trip so I thought I’d make an extra yummy dinner…. But trying to stay on the healthy side.

This makes three servings so I can take the leftovers for lunch tomorrow :)

Ingredients:

• ½ head of cauliflower, chopped
• 3 cups chopped spinach
• 2 Tbsp butter
• 2 Tbsp milk
• Salt and pepper
• 3 cloves garlic, minced
• 2 sprigs rosemary, minced
• 3 lamb loin chops
• 3 Tbsp EVOO

Directions:

•  Pre heat oven to 450 for broil, but I personally used my toaster oven for this since it fit and it’s easy :)
• Steam the cauliflower
• Heat pan with EVOO
• Season the lamb with salt and pepper
• Sear the lamb for two minutes on each side then remove from pan and put on toaster oven pan or cookie sheet for the oven
• Mix the garlic and the rosemary then top each loin chop with the mixture evenly, broil for 3 minutes
• Sauté the spinach in the same pan as you seared the loin, season salt and pepper
• Take steamed cauliflower and add the milk and butter then mash until as smooth as possible, season with salt and pepper
• Remove lamb loin chops and let rest

To serve start with cauliflower mash then spinach then lamb loin chop…. Then dig in and enjoy!

Chorizo Meatloaf and Mashed Potatoes

It may not be fancy, but it sure was delicious! I’ll give this win to Scott since he suggested adding chorizo instead of my usual beef, veal and pork blend. This was enough for the two of us with five slices leftover.

Ingredients:

• 1lb 70/30 ground beef
• 1lb ground chorizo
• 1 small white onion; finely diced
• 1 egg
• ½ packet of cornbread stove top
• Couple dashes of worchershire sauce
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 can fire roasted diced tomatoes
• 4 medium Yukon potatoes
• 2 Tbsp butter
• 1 Tbsp garlic, minced
• ¼ c milk

Directions:

• Preheat oven to 400 degrees
• Mix all ingredients through cumin and combine until everything is incorporated.
• Spray a 9x5 pan or something equivalent with Pam. Add the meatloaf mixture and form into a loaf. Make an indentation on the top so there is an edge.
• Drain the tomatoes and then too the meatloaf. They should stay contained I the indentation you made.
• Bake for an hour or until a meat thermometer shows at least 165 degrees.
• While meatloaf bakes make the potatoes. Dice the potatoes and add to a small pot then cover with cold water. Bring pot to a boil and cook about 5-7 minutes then drain potatoes.
• Add butter and minced garlic to potatoes and cover to let butter melt then mash. Add the milk and mash some more. I like my potatoes smooth so I mash until smooth almost whipped. If you like them chunky, don’t mash so much :)
• When meatloaf is ready remove from stove and let rest for 5 minutes.

To serve; slice meatloaf and make sure to keep the tomatoes and add the mash potatoes to the side.

This was honestly the beat meatloaf I have ever had… And I swear I’m not biased since we made it :p

Chicken Fajita Quinoa with Avocado

 

I love rice but I thought this would be a great substitute. The great thing about this recipe is that this is healthy yet delicious and satisfying. This makes 4 servings at only 365 per serving! I also saved some time and pre cooked some chicken thighs with salt, pepper, onion and garlic seasoning and cooked in the oven for 40 minutes.

Ingredients:

• 3 chicken thighs, diced
• ½ c quinoa
• 1 can rotel tomatoes
• Vegetable broth
• 1 medium onion, diced
• ½ large orange bell pepper, diced
• ½ c frozen corn
• ¾ can black beans, drained and rinsed
• 1 avocado
• Cilantro
• ½ tsp Cayenne pepper
• 1 Tbsp Chili powder
• 1 Tbsp EVOO

Directions:

• Drain the rotel tomatoes into a measuring cup, fill reamining with the broth to equal 1 c of liquid. Combine liquid and quinoa in pot and bring to boil, then simmer to cook until liquid is absorbed.
• Add EVOO to a pan and heat on medium high. Add onions and peppers and let cook for 5 to 7 minutes. Add in the corn, beans, rotel tomatoes and chicken. Mix to combine, season with the cayenne pepper and chili powder then turn heat to low and cover.
• Chop some cilantro to top and slice the avocado.
• When the quinoa is cooked add it to the fajita mix and combine.
• To serve top with cilantro and a quarter of sliced avocado per person.

This may have been a record of how quick we ate this, it was gone in minutes, hope you enjoy!

Very Spicy, Lots of Veggies and Chicken Fried Rice

To round out my little Asian food kick, here's a little updated Fried Rice recipe. So you can put whatever veggies you’d like in it and use whatever kind of chicken you want or different meat, up to you, but here are the basics. I would say this recipe feeds about 4 people with smaller dinner portions. Scott and I got 3 servings out of it bc we’re fat heh. 

Ingredients: 

• 1 cup snow peas
• 1 medium bell pepper, julienned
• 1 medium white onion, julienned
• 1 cup mushrooms, sliced
• 1 jalapeno, sliced (optional if you don’t want the “very spicy”)
• 2 medium carrots, peeled and sliced
• 2 cups nappa cabbage, chopped (I used mostly the white parts, and not all of the leafy parts)1 green onion, sliced
• 1 egg, whisked
• 2 Tbsp butter
• 2 Tbsp extra virgin olive oil (EVOO)
• 5 Tbsp light low sodium soy sauce
• 5 boneless skinless chicken thighs (season with pepper, garlic powder, cayenne pepper, chili powder on both sides)
• 2 cups cooked jasmine rice (I had pre-made a bunch of rice this week, but you could use the minute rice or whatever is easiest for you)
• Spicy seasoning (I had a very spicy chili pepper blend from a friend, but I would think you’d get the same spiciness with chili powder, cayenne pepper or cajun seasoning)

Directions: 

• Heat the EVOO on medium high heat in a large skillet or wok (stop laughing… bc I know you are). Once heated, add chicken and cook 4-5 minutes per side, then remove from heat and let cool. Then chop up just before serving.
• Add all of the veggies into the wok and cook for about 5-10 minutes until veggies are all tender. (I tend to under cook bc I like my veggies a little crisp still) This is when you’d add your “spicy seasoning”, if desired to kick up the heat.
• Move the veggies so you have an opening in the middle. Add the whisked egg and cook to scramble, then incorporate the veggies again.
• Move the veggies again so you have an opening in the middle. Add the butter and let melt. After melting add in the rice. Then add the soy sauce into the rice.
• Mix it all together and let fry for about 2-3 more minutes. 

To serve, top with the chopped chicken and garnish with the green onions.

Grab some water or a beer and enjoy :)

Sweet and Spicy Chicken Thighs with Fried Rice and Shrimp Tempura Sushi

So let’s start with… I partly cheated for this meal and picked up a shrimp tempura roll from the market today. I had a craving for some Asian inspired food so we ended up here. This recipe makes enough for four servings for the rice and chicken. I’d buy another roll if you’re serving four people or just cut down on the sushi.

Ingredients for fried rice:

• 2 c cooked jasmine rice
• ½ c onion; diced
• ½ c carrot; diced
• ½ c peas; frozen works best
• 1 ½ Tbsp butter
• ½ Tbsp garlic; minced
• ½ tsp black pepper
• 1 large egg
• 2 green onion; greens only, sliced
• 1 Tbsp EVOO
• 3 Tbsp soy sauce

Ingredients for chicken:

• 4 chicken thighs; I use boneless/skinless
• ¼ c honey
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• ½ tsp black pepper
• 1 Tbsp garlic; minced
• 1 Tbsp chili sauce
• 2 Green onion; greens only, sliced
• Sesame seeds

Directions:

•  Preheat the oven or toaster oven to 425. Mix all ingredients minus the chicken in a bowl and stir until honey is incorporated. Add chicken.
• When oven is preheated using a 8x8 pan with foil add chicken in single layer and top with extra sauce. Cook for 30 minutes and the cook another 10 under broil.
• While chicken cooks make the fried rice. Add EVOO to pan on med high heat, add onion and carrots; cook for 3-5 minutes. Add peas and cook another 2 minutes. Add butter and garlic. When butter melts, add the egg and scramble to cook. When egg is cooked add the jasmine rice and then pour the soy sauce on top. Break up the rice and mix so everything is incorporated. Top with green onion.
• When chicken is done, remove from oven and let sit for 5 minutes.

To plate slice the chicken and add sesame seeds and green onion along with the fried rice and sushi.

Luckily using chopsticks slows us down, but we still devoured this rather quickly.
Enjoy :)

Melt Your Face Off, Spicy Tofu Stir Fry

So we got past the Mexican kick and we're on to the Asian kick. I didn’t think this would end up so spicy but it definitely clears the nostrils. This makes about three servings… Perfect for dinner for two and then some for lunch the next day… If you can handle it haha.

Ingredients:

• 1 bell pepper; diced
• 1 small onion; diced
• 1 bunch green onion; cut into 2" pieces
• 1 medium carrot; sliced
• 1 small zucchini; sliced and halved
• 4 large mushrooms; halved then sliced
• 1 container extra firm tofu; diced
• 1-2 habaneros; minced
• 1 Tbsp garlic; minced
• 1 Tbsp brown sugar
• 2 tsp corn starch
• ¼ c rice vinegar
• ¼ c soy sauce
• ¼ c hot water
• 3 Tbsp EVOO

Directions:

• The night before take the tofu out of the package and slice block in half. Place in between lots of paper towel and then place something heavy on it so that the water is released.
• Day of dice the tofu into bite size pieces.
• Heat EVOO in large wok. When hot add tofu and fry until golden brown on all sides. About 10 minutes then remove from pan and drain on paper towel.
• Add all the veggies including the habaneros to the pan and sauté for about 10 minutes.
• Mix soy, water, vinegar, sugar and corn starch together.
• Add garlic and tofu back to the pan and cook for another minute then add sauce. Turn off heat and mix to thoroughly combine.

To serve I used jasmine rice… About a cup per serving. We also had a beer on hand to help with the hotness.

Make sure to have some water handy, phew!

Stuffed Chicken Thighs with a Mushroom Spinach Cream Sauce over Jasmine Rice

Per Scott’s request of chicken and rice… With a twist :p This could serve four… Or two with a leftover lunch since Scott was madddddd hungry tonight lol.

Ingredients:

• 8oz mushrooms; halved and sliced thin
• 5oz baby spinach; chopped
• 4 skinless chicken thighs
• ½ c heavy whipping cream
• 1/8 c grated parmesan cheese
• 2 green onions; sliced thin
• 1 c jasmine rice; dry
• 2 Tbsp garlic; minced
• 2 Tbsp butter
• 4 Tbsp EVOO

Directions:

•  Using a rice cooker; cook the 1 c of jasmine rice. When cooked, set aside. Preheat the oven or toaster oven, which is what I used, to 350 degrees.
• While the rice is cooking cook the rest of the meal.
• Heat 1 Tbsp EVOO and 1 Tbsp butter over medium high heat in pan. Add half of the sliced mushrooms. Cook until caramelized. Add 1 Tbsp garlic, cook until fragrant then add ¾ of the spinach. Cook until wilted then take off the heat.
• Take the thighs and pound them out with a mallet until ¼" thick; season with salt and pepper.
• Put ¼ of the mushroom and spinach mixture onto each thigh and then roll up. You can toothpick them to stay together though I didn’t.
• Heat 2 Tbsp EVOO in pan. Add the thighs seam side down. This is especially important if you didn’t use toothpicks, doing this will help seal the thighs together. Brown till golden on all sides of the thigh.
• Remove thighs and place on pan and cook in oven for another 20 minutes.
• While thighs cook, start the sauce. Heat 1 Tbsp EVOO and 1 Tbsp butter over medium high heat in pan. Add the other half of the sliced mushrooms. Cook until caramelized. Add 1 Tbsp garlic, cook until fragrant then add the rest of the spinach and green onions. Cook until wilted then add cream and parmesan cheese. Stir to incorporate and leave on very low until chicken is done.
• When chicken is done plate dish by putting rice down first then add the chicken and then top with the sauce.

Once again, I’m pretty sure Scott ate too fast to know what he was eating… But I think that’s a good sign that he liked it :) Enjoy!

Easy Peasy Chicken Carbonara

This is so easy and so delicious it should be illegal haha. Basically, I needed to make pasta to fuel Scott for his 12 mile run tomorrow morning but I didn’t want to make anything super hard because, well, I’m lazy :p Lucky for me I had some leftover chicken from last night and some bacon… and dinner was decided… Carbonara. The recipe makes enough for four generous portions.

Ingredients:

• 5 slices center cut bacon; diced
• 1 Tbsp garlic; minced
• 2 leftover chicken thighs
• 2 Tbsp fresh parsley; chopped
• 2 large eggs
• ¾ c grated parmesan cheese
• 8oz thin spaghetti

Directions:

•  Put diced bacon into a cold pan, set to medium high and cook till crispy to render all the fat out.
• Meanwhile, start a pot of water and bring to a boil. Then add thin spaghetti and cook as directed on package.
• Whisk the two eggs and parmesan cheese together.
• When bacon is rendered, remove with a slotted spoon and set aside but reserve fat in pan.
• Add the leftover chicken to pan and reheat.
• Add in the garlic and let cook for about a minute then remove chicken and lower heat to low.
• Drain pasta; reserving 1/3 c of pasta water.
• Add pasta, the egg/parmesan cheese mixture and half of the bacon to the pan. Combine all ingredients so everything is incorporated.
• To serve plate pasta, add chicken, top with fresh parsley and extra bacon.

 
The goal is to eat slow enough to taste the deliciousness… Scott missed that step haha.

Chicken Enchilada Stacks

I know what you're thinking... Seriously?!?!?!?! Morrrrre Mexican food? And yes, seriously, more Mexican food! This recipe makes 4 servings.

Ingredients:

• 2 cups shredded chicken, I used a rotisserie chicken
• 3 Tbsp chopped adobo peppers in sauce
• 6 corn tortillas
• 1 Tbsp tomato paste
• ½ c onion; diced
• 1 - 10 oz can hot enchilada sauce
• 1 ½ c shredded cheese
• 1 Tbsp brown sugar
• 1 Tbsp white wine vinegar
• 1 c napa cabbage; shredded
• ¼ c cilantro; chopped
• Juice of half of a lime
• ½ avocado; sliced
• Salt and pepper

 

Directions:

• Pre heat oven to 375 degrees.
• In a skillet cook onions for 5 minutes until transparent. Then add 1/3 of the enchilada sauce, tomato paste, vinegar, brown sugar, and adobo peppers. Stir to combine. Add chicken and incorporate.
• Pour 1 Tbsp of enchilada sauce into a pie dish then pour the rest of the enchilada sauce minus 2 Tbsp onto a plate.
• Dip one tortilla in the sauce and then place in the pie dish. Spread 1/5 of the chicken mixture onto the tortilla and then ¼ c of shredded cheese. Continue dipping the tortillas and layering the mixture and cheese until the chicken mixture is gone and top with the last tortilla.
• Add the remaining enchilada sauce and top with ¼ c shredded cheese. Bake in oven for 20 minutes.
• Combine the shredded napa cabbage and cilantro with lime juice, salt, and pepper.
• To serve top with the cabbage mixture and sliced avocado.

We cut our stack in fourths and served with some Mexican rice… And it was gone in seconds :)

Shredded Beef Tacos

When I said we like Mexican food, I wasn’t lying :p These tacos are almost as addicting as the last ones; black bean tacos.

This makes about 8-10 tacos… So three kind of hungry people or two really hungry people; therefore, the perfect amount for Scott and me.

Ingredients:

• 3 c angel hair cabbage
• 5 radishes, halved and sliced thinly
• 5 green onions, sliced thinly on the bias
• ¼ c cilantro, chopped
• 5 Tbsp fresh lime juice (about one lime)
• 1 tsp salt
• 1 avocado, peeled and mashed smooth
• 3 Tbsp sour cream
• 1 1/2 lb beef chuck, cut into 2” pieces
• 2 small onions, sliced thinly pole to pole
• 2 tsp garlic, minced
• 1 bay leaf
• 1 tsp oregano
• 2 adobo peppers, chopped and 3 Tbsp of sauce from the can of peppers
• Siracha sauce
• 8-10 corn tortillas

Directions:

• Place beef, onions, garlic, bay leaf, oregano, adobo peppers and sauce into a crock pot. Cook on low for 7-8 hours or on high for 4 hours.
• 20 minutes before beef is done. Assemble the avocado mixture and slaw mixture. For slaw combine cabbage, radishes, cilantro, ½ tsp salt and 2 Tbsp lime juice together. For avocado combine 1 Tbsp lime juice, ½ tsp salt and avocado. Mash until smooth. Add in sour cream and mix to combine.
• Remove only the beef and shred with two forks in a medium bowl. Add only the liquid from the crock pot to the bowl to rehydrate the beef.
• Heat tortillas by placing them in between damp paper towels and microwaving for 35 seconds.
• Assemble by add beef, slaw and avocado cream. Top with siracha sauce.

Enjoy and try not to over eat… Though that may be hard not to do with these :)

Black Bean Tacos



Continuing my health kick for the week I’ve combined my love of tacos with a bit of healthy :)

This makes 8 tacos…. Which for our appetites fed us just fine…. Barely hehe. I think Scott is finally jumping on the wagon.

Ingredients:

• 8 corn tortillas
• 8 tsp crumbled feta
• 1 small white onion; sliced pole to pole
• ½ jalapeño, minced
• 1 tsp garlic, minced
• 2 c angel hair cabbage
• 4 green onions, sliced thinly on the bias
• ¼ c chopped cilantro
• 1 Tbsp mayonnaise
• 1 Tbsp white wine vinegar
• ½ tsp coarsely ground black pepper
• 1 can black beans
• 2 Tbsp hot pork sausage
• 3 Tbsp taco seasoning
• 1 tsp cayenne pepper
• 1 Tbsp cumin

 

Directions:

•  Combine mayonnaise, white wine vinegar, pepper in a bowl then add cabbage and green onion. Stir to coat.
• Cook sausage in pan over medium high heat until cooked and set aside. Add onion, jalapeño and garlic and cook for about 3 minutes until onions are cooked and tender. Set aside in a bowl.
• In same pan, mash half of the black beans and mix in taco seasoning, cayenne and cumin. Add in the rest of the beans and the sausage and mix. Let cook for two minutes until heated through.
• Layer tortillas between damp paper towel and heat for 30 seconds.
• To assemble start with beans then onion mixture then cabbage mixture. Top with 1 tsp crumbled feta and serve.

These will go fast… And are addicting… So much so that I couldn’t even get a fourth because Scott stole the last two tortillas :)

Homemade Golabki and Potato Cheese Pierogi

Well, I'm Asian, but was adopted and raised Polish. Growing up there wasn't any kimchee, just fresh kielbasa, pierogi, sauerkraut, golabki, whitefish dip, dill pickle soup and lots of horseradish.
 
My dad jokes a lot when I made my homemade Polish dishes that he raised a good ole' Polish girl.  It also usually throws a lot of people off when they see my last name as Zasadny and then I walk through the door.
 
I make both of these dishes a little different than the original but my good ole' Polish dad has never seemed to mind :)
 
Golabki aka Stuffed Cabbage

Ingredients:

• 1 head green cabbage
• 1lb ground beef
• 1 small onion, diced
• 1 Tbsp garlic, minced
• Salt and pepper for seasoning
• 1 cup Long grain rice, dry
• 1 cup beef broth
• 1 can Tomato Sauce
• 1 Tbsp Sriracha Sauce (optional, but I'm Asian, so you know)
• 1 tsp EVOO

Directions:

• Preheat oven to 350 degrees.
• Bring a big pot of water to boil and cut the core out of the cabbage. Place the cabbage in the water and let boil for about 15 minutes, until tender. You'll then be able to peel the leaves easily off of the cabbage while in the water. Set them aside to drain.
• Cook your long grain rice. (I use my rice cooker and use 1 cup of beef broth toward the liquid needed - I think it gives more flavor to the rice)
• Heat EVOO on skillet on medium high heat, add onion and cook until translucent. Add garlic and cook another minute. Season with salt and pepper. Remove and add to a bowl.
• Add the beef to the skillet and cook until browned. Drain the fat and add it to the bowl of onion mixture.
• Once rice is done, add to the bowl as well and mix to thoroughly combine the mixture.
• **** Note **** some people add egg to help bind the mixture a bit, but I choose not to.
• Take your cabbage leaves, cut the hard vein out, add 3 Tbsp of the meat mixture and then roll over, fold in sides and continue to roll. Repeat until all of the meat mixture/cabbage leaves are gone.
• Take the tomato sauce and mix in the sriracha sauce. Add a few Tbsp on the bottom of a dutch oven, then lay in the cabbage rolls, top with more tomato sauce, then another layer of cabbage roll, then more tomato sauce.
• Bake in the oven for approximately 45 minutes.

Homemade Potato Pierogi

Ingredients for Pierogi dough:

• 3 cups All purpose flour
• 1 tsp salt
• 3/4 cup hot/boiling water
• 1/4 cup cold water
• 1 Tbsp Vegetable oil

Directions for Pierogi dough:

• In a large bowl add the flour and the salt. Sift to combine and aerate.
• Add the hot water and mix, then add the cold water and mix, then add the vegetable oil.
• Kneed the dough until combined and then cover and let rest for 20 minutes.

Ingredients for Potato cheese filling:

• 6 small/medium baking potatoes, peeled and diced
• 1 small onion, diced
• 2 Tbsp garlic, minced
• Salt and pepper to season
• 1 small container ricotta cheese
• 1/2 cup shredded Colby Jack cheese
• 1 Tbsp fresh parsley, chopped
• 1 tsp EVOO

Directions for Potato cheese filling:

• Heat EVOO on skillet on medium high heat, add onion and cook until translucent. Add garlic and cook another minute. Season with salt and pepper. Remove and add to a bowl.  (*** I just did this together when making the same for the stuffed cabbage and then divided***)
• Boil potatoes until tender, then drain and add to the bowl with the onion mixture.
• Add the ricotta and then mash the potatoes until desired consistency. (*** I like mine with a few lumps***)
• Add the Colby jack chees and optional parsley and mix until thoroughly combined.

Directions for making the final Pierogi:
*** There are many ways to do this, but I found that this is the easiest for me***

• Tear off an inch sized ball of dough and roll out to make a circle, fill with about 1 1/2 Tbsp of the potato cheese filling then seal and use a fork to crimp the edges.
• Repeat till dough/filling is gone.
• Bring a big pot of water to boil and add some salt.
• Depending on the size of the pot add 10-12 pierogi. Make sure to carefully stir the pot to ensure that none of the pierogi have stuck to the bottom. Once they float, boil for another 1-2 minutes, then remove and drain. Repeat until all your pierogi are done.
• In a large skillet, melt 1Tbsp butter and brown the pierogi on each side then remove. ***If you're making a lot you'll need to keep adding more butter***

Serve your pierogi with sour cream or apple sauce or whatever else you might like.

Enjoy!

Filet Mignon w/Sautéed Onions and Baby Bellas on top of Shredded Brussel Sprouts w/Bacon

So I was out of town the last few days and missing the kitchen, plus I figured I’d make something special for Scott. He usually only eats frozen pizza and power bars when I’m not home. He loves steak and filet was on sale so I figured why not :) this makes enough for two people.

Ingredients:

• 2 8oz filets
• Approximately 15 brussel sprouts; ends trimmed, cut in half and shredded
• 3 slices of bacon, diced
• 8oz package of baby bella mushrooms; sliced
• ½ medium white onion, sliced pole to pole
• 4 Tbsp EVOO
• 2 Tbsp unsalted butter
• Salt pepper

 

Directions:

• Preheat oven to 400 degrees.
• In a cold pan, place bacon and set to medium low heat.
• In another pan, add 2 Tbsp EVOO and heat on medium high heat.
• In a last pan, add sliced mushrooms and onions and the add the other 2 Tbsp of EVOO.
• Cook bacon until crisp and remove to a paper towel with a slotted spoon then add shredded brussel sprouts to the pan.
• Season filets with salt and pepper then add to last pan and cook for 2 minutes per side. Remove from stove and cook in oven for 8 minutes for medium to rare.
• Season mushrooms and onions with salt and pepper and let brown. Finish with 1Tbsp of butter.
• Continue sautéing brussel sprouts until crisp and then add pepper and bacon.
• Remove filets, add ½ Tbsp on top of each filet and let rest 5 minutes.
• Arrange brussel sprout mixture on the bottom, top with filet and then add mushroom mixture on top.

 Enjoy!

Buffalo Chicken Burritos

Two favorites combined: Mexican and Wings!

Ingredients:

• 1 Roasted Chicken (Pre-cooked a the store, save A LOT of time)
• 4 green onions, sliced thin on the bias
• ¾ cup gorgonzola cheese
• 6 burrito sized tortillas
• 1 ½ cups shredded cheese (I used Colby jack)
• ¼ cup chopped cilantro
• 1 cup enchilada sauce
• 1 cup frank’s red hot buffalo style sauce

Directions:

• Preheat oven to 350 degrees
• Take apart the roasted chicken and shred all the meat. Make sure to take off the skin and drain on paper towel so the chicken doesn’t have the unnecessary grease. 
• In a bowl combine the enchilada sauce and hot sauce.
• Coat a 9x11 baking dish with about ¼ cup of the enchilada/hot sauce mixture.
• Mix 1 cup of the enchilada/hot sauce mixture with 1 cup shredded cheese and shredded chicken.
• For each tortilla, place chicken mixture down the middle of the tortilla. Fold in both ends and then roll, leaving the seam side down. Place each in the baking dish. Should fit 6.
• Top the enchiladas with the rest of the enchilada/hot sauce mixture and then top with remaining ½ cup shredded cheese.
• Bake at 350 degrees until bubbly, about 20 minutes.
• Remove from oven and top with gorgonzola cheese, let sit for 5 minutes.
• Serve with green onions on top.