Chicken Thighs with Lemon Mushroom Rice

This is a super simple, easy, delicious one-pot meal which makes clean up a breeze. 

Ingredients:

• 4 Tbsp lemon juice
• 1Tbsp dried oregano
• 4 tsp minced garlic
• 1 tsp salt 
• 4 bone-in chicken thighs 
• 2 Tbsp EVOO, divided
• 1 small onion, diced
• 1 1/2 c mushrooms, sliced
• 1 c Jasmine rice 
• 1 1/2 c chicken stock 
• 1 lemon; zested, sliced and seeded
• 1 Tbsp dried parsley

Directions:

• Marinade the chicken thighs with the first four ingredients. Marinade for 20 minutes or up to overnight. 
• Preheat oven to 350 degrees and heat 1 T EVOO in a cast iron skillet over high heat on the stove. 
• When skillet is heated, add the chicken skin down to the skillet and cook for 2 minutes then flip and cook for another 2 minutes. Reserve the marinade. After chicken is cooked, remove and set aside. 
• Using paper towel, soak up the fat from the skillet. After, add other 1 Tbsp of EVOO and add the mushrooms and onion. Cook until onions are translucent and mushrooms are golden. 
• Add the reserved marinade, chicken stock and rice; mix thoroughly and bring to a simmer. 
• Add the chicken, skin up, back to the skillet, add sliced lemon on top of the chicken and cover the skillet. 
• Bake in oven for 30 minutes, remove cover and cook for 10 minutes. 
• Remove skillet and let rest for 5 minutes. 

To serve scoop out one thigh with rice and top with parsley and lemon zest. 

Flat Iron Steak Tacos with Guacamole

 

My boyfriend and I love Mexican food and when I say we love it, I mean we really freakin’ LOVE it. I’m always trying to find new variations instead of just the plain old burrito or taco and these tacos definitely hit the spot. This recipe makes about eight tacos total, so depending on how hungry you are it’ll feed four people or maybe just a big meal for one.

Ingredients:

• 1 1lb flat iron steak
• Cumin
• Salt
• Pepper
• Juice of ½ lime
• 1 tsp. garlic
• 1 small package pre-shredded red cabbage
• 2 cups shredded cheese
• 2 cups guacamole (recipe below)
• Green salsa (I just used store bought to save time)
• 8 corn tortillas

Directions:

• Set oven to broil with rack 4 inches below the broiler.
• Mix cabbage, lime juice, and garlic in a medium bowl then season with salt and pepper. Let marinate for at least 10 minutes.
• Season flat iron steak with salt, pepper and cumin. Place under broiler for 7-8 minutes for medium rare, remove from oven and cover loosely with foil to rest.
• Heat corn tortillas in a damp paper towel in the microwave for about 1 minute until hot. 
• After steak has rested about 10 minutes, cut into strips and then bite sized pieces.
• To assemble place steak then guacamole then cabbage mix then cheese, top with green salsa. 

Guacamole

Ingredients: 

• 1 ripe avocado
• 1 tomato, seeded and diced
• ¼ cup red onion, diced
• 1 small jalapeno, seeded and minced
• ¼ cup cilantro, chopped
• Salt
• 1 tsp. garlic, minced

Directions: 

• Take lime juice, salt and garlic and combine in a small bowl. 
• Cut avocado in half and take out the pit. Remove the flesh in pieces and add to bowl. Smash with fork until smooth. 
• Add remaining ingredients and mix.



Miso Soup

 

Well since I've been on a Ramen/Asian deliciousness food kick, I figured I should try my hand at some miso soup :)

 

I added a tad more tofu, seaweed and green onion in mine than the normal person and I used a dashi miso soy bean paste. You can find the dashi miso soy bean paste at just about an Asian food mart and the dried seaweed can be found at any general grocery store. I also used extra firm tofu compared to the silken, but that is just a personal preference of mine for texture.

 

This makes 2 servings, perfect for lunch at work.

 

Ingredients:

• 4 Tbsp Dashi Miso Paste
• 4 c water
• 3 green onions, sliced
• 1/2 container extra firm tofu, cubed (sizing is up to you)
• 1/2 c dried seaweed, chopped (I cut them into about 1 inch squares)

Directions:

• Heat the 4 cups of water until boiling, add dashi miso paste and combine until dissolved.
• Turn off heat, add green onions, tofu and seaweed.

See, easy peasy! Enjoy :)

Drunken Italian Noodles

I made this for my four guy friends and I thought I would have leftovers, but that was definitely not the case. This amount would normally feed about eight people, but for this group, only five… barely.

Ingredients:

• 1 ½lbs Hot Italian Sausage
• 1 orange bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large white onion, thinly sliced (pole to pole)
• 1 Tbsp. Italian seasoning
• 1 Tbsp. Basil
• 1 Tsp. Parsley
• 1 28oz can and 1 15oz can diced tomatoes
• ½ Tsp. Salt
• 1 Tsp. Pepper
• ½ Tsp. Crushed Red Pepper (If you want it extra spicy)
• 5 Tbsp. EVOO
• Wide noodles (If you want to make your own like I did, recipe is below)

Directions:

• In a large heavy bottom pan over medium high heat, add EVOO. Once hot, add Italian Sausage in large crumbles. Cook until brown then remove from pan with a slotted spoon and set aside.
• Add onions to the pan. Cook for about 5 minutes, constantly stirring until onions begin to caramelize.
• Add salt, Italian seasoning, pepper and crushed red pepper (if desired); stir to combine.
• Add bell peppers and sauté for 2-3 minutes. 
• Add diced tomatoes and their juices.
• Return sausage to the pan and simmer. 
• Add Basil, Parsley and 3 Tbsp. EVOO. Stir until incorporated and leave on low.
• Finish noodles, and cook. Fresh pasta only needs about 4 minutes in boiling water.
• After drained, add noodles into sausage mixture and gently mix with tongs.
• Serve with extra basil on top.

Wide Noodles

Ingredients:

• 3 ½ to 4 cups flour
• 4 extra-large eggs
• 1 Tbsp. EVOO

Directions:

• Mound 3 ½ cups of the flour on clean countertop or large enough wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
• The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
• Once there is a cohesive mass, remove the dough and discard any leftover bits. Lightly re-flour your area and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
• Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
• Separate dough into fourths then using a stand mixer attachment, or any pasta rolling attachment, roll out sections. I go to level 6 of my Kitchaid Mixer.
• Lightly flour both sides on countertop and hand cut pasta into ¼ inch wide pieces.

 

Lasagna Rolls and Jalapeno Poppers

So, we’re going to this deck party tonight and I was thinking… hmmmm what kind of appetizer could I bring and what’s something different that I haven’t made before. So I found this idea of bite sized lasagna roll-ups and then I figured why not some of my jalapeno poppers too because they’re usually a big hit :) 

Lasagna Spinach Roll-ups

Ingredients:

• 1 box lasagna noodles
• ½ frozen chopped spinach, thawed and squeezed dry
• 1 8oz ricotta cheese (I used the low fat)
• 4oz sliced mushrooms (minced)
• 1 small white onion (chopped finely)
• ½ cup finely shredding mozzarella cheese
• 1 Tbsp. minced garlic
• Salt and pepper to taste 
• Dried or fresh parsley
• 1 jar pasta sauce (I used Barilla Roasted Garlic)

Directions:

• Bring pot of water to boil.
• Sauté mushrooms until cooked and slightly crispy, season with salt and pepper, then add to bowl.
• Sauté onion until cooked and slightly browned, add garlic and cook until fragrant, season with salt and pepper then add to bowl.
• While cooking mushrooms and onions, drain and squeeze spinach then add to bowl, add pasta into bowling water, cook for 8 minutes.
• Add ricotta cheese into bowl and mix thoroughly. 
• Preheat oven to 350 degrees.
• Drain and lay lasagna noodles flat when done cooking.
• Cut lasagna noodles in half.
• Take 1 Tbsp. of the spinach mixture and place on the half noodle. Be sure to leave the one end without the mixture so when you roll up the noodle it sticks. 
• Repeat for all noodles. This will make about 36 roll ups. 
• After all noodles are rolled, slice each one in half. 
• Place on a baking sheet with cooking spray. Place ribbon end out.
• Dollop a little pasta sauce on each and then top with a little mozzarella cheese.
• Bake at 350 degrees for approximately 15 minutes.
• Use toothpick skewers for each, sprinkle with parsley and serve with remaining pasta sauce for dipping.

Jalapeno Poppers

Ingredients:

• 15 Medium to large jalapenos
• 1 8oz block of cream cheese, brought to room temperature
• 1 cup shredded cheese
• ½ cup bacon bits (I used those real bacon bacon bits)
• ¼ cup chopped cilantro
• ½ cup chopped red onion

Directions:

• Preheat oven to 400 degrees.
• Mix the cheeses, bacon, cilantro and red onion together until incorporated.
• Slice each jalapeno in half, making sure to leave the stem intact.
• Core each jalapeno (tip… you might want to wear gloves so your hands don’t burn from dealing with the jalapenos) make sure you get all the seeds out and the membrane. Basically try to get rid of all of the white. This is what makes the pepper hot, take that out and it loses the extreme heat.
• Take cheese mixture and fill each jalapeno half. Not too much, but just overflowing.
• Place on a baking sheet with cooking spray. 
• Bake at 400 degrees for 20-25 minutes until cheese is bubbly and peppers are roasted.

Fingers crossed these are a hit for the party tonight… and that I made enough!



Tofu Yakisoba

My boyfriend and I have been trying to not eat as much meat so I’ve been trying to find new recipes to incorporate tofu. This one also gets to utilize ramen noodles in a different way too. This is a spin on yakisoba as I’ve messed with the original recipe and made a few short cuts. Below makes about 4 servings.

Ingredients:

• ½ package of extra firm tofu, small dice
• 1 small bag of green coleslaw mix
• 1 small crown of broccoli
• ¼ of a red onion, thinly sliced pole to pole
• ½ cup mushrooms, sliced
• 3 green onions, thinly sliced on the bias
• 4 Tbsp. EVOO
• 2 packages of ramen noodles, seasoning discarded
• ¼ cup soy sauce
• 2 Tbsp. ketchup
• 2 Tbsp. siracha sauce (we like it extra spicy)
• 2 Tbsp. sweet chili sauce
• 1 tsp. ground pepper
• 1 tsp. garlic powder

Directions:

• Heat 3 Tbsp. EVOO in large pan over medium high heat. When hot, add diced tofu and fry for about 8-10 minutes until crispy.
• Meanwhile, heat pot of water and bring to boil.
• After tofu is crispy, add all the vegetables except the green onion. Season with pepper and garlic powder.
• After water boils, cook ramen noodles for approximately 2 minutes then drain. Add back to the pot and add remaining Tbsp. of EVOO to prevent sticking.
• Mix soy sauce, ketchup, siracha, and chili sauce together.
• Add sauce to vegetable and tofu mix then add noodles and combine until thoroughly mixed and noodles are coated with sauce.
• Serve with green onions on top.

Spicy Shrimp and Avocado Salad

 

This makes enough for two of the main dish and then about six for the rice, so I freeze the extra rice and then use it for another time instead of having to make it each time.

Ingredients:

• 12 raw shrimp
• 1 avocado
• Juice of half of a lime
• Salt and pepper
• ½ tsp. paprika
• 1 jalapeno diced
• 1 vine tomato, diced
• 1½ tsp. minced garlic
• ¼ cup diced red onion
• ½ cup cilantro leaves, minced
• 1 small white onion diced
• 1 can rotel tomatoes (I used hot)
• 2 cups long grain white rice
• 1¾ cup chicken broth
• 4 Tbsp. EVOO
• 1 Tbsp. tomato paste

Directions:

• Preheat oven to 350 degrees.
• Rinse rice.
• In a small dutch oven heat EVOO over medium high. When hot, add rice and fry stirring constantly for about 2 minutes and then add white onion and cook until rice is golden brown but not burnt.
• Reduce heat to medium and add 1 tsp. garlic. Cook for about a minute.
• Add rotel tomatoes, chicken broth and tomato paste.
• Bring to a boil then remove from heat and put in oven for 35 minutes.
• In the meantime, season the shrimp with salt, pepper and paprika.
• Mix lemon juice, ½ tsp. garlic, salt in a bowl.
• Cut avocado by making criss cross marks in the avocado and then spoon out with a spoon.
• Add red onion, tomato, jalapeno, ¼ cup of cilantro to bowl and mix without mashing the avocado.
• Grill shrimp for 2 minutes per side until pink.
• Rice should be done by now, remove from oven and remaining cilantro and mix.

For plating, I used a cookie ring and piled the avocado salad in and then topped it with the shrimp adding the rice to the side. You could probably get as fancy as you’d like.

Eggplant Parmesan with Whole Wheat Pasta

 

First post of this thing is Eggplant Parmesan. This was literally so good that I barely tasted it. For anyone thinking, ewwww eggplant… think again because this was delish!
So the below makes enough for about 3 pretty good sized servings. I’m still working on my measuring and recipe writing skills so bear with me… I can only get better :)

Ingredients:

• 2 – quarter sized width handfuls of whole wheat pasta
• 2 cups pasta sauce (I just used jarred)
• 4 slices provolone cheese
• 1 large egg
• ½ c plain bread crumbs (or use the Italian ones and you won’t have to add seasoning other than pepper)
• ½ c panko bread crumbs
• ¼ c grated parmesan cheese
• Few grind of black pepper and Italian seasoning if needed
• 1 small to medium eggplant (I got 7, ½ inch slices from the one I used)
• salt
• extra virgin olive oil
• parsley (fresh or dried)

Directions:

• Peel eggplant and slice into about ½ inch slices. 
• Salt both sides of the eggplant and place paper towel underneath and on top of the eggplant. Then place a cutting board on top with some weight and let sit for about 30-45 minutes.
• Rinse the salt off of the eggplant and then pat dry again with more paper towel.
• Start water to boil and put sauce on med/low.
• Mix the bread crumbs, panko, parm cheese, pepper and seasoning in a bowl. 
• In another bowl beat egg and add a little water, about 2 tablespoons.
• Dip eggplant into egg mixture then coat with the breadcrumb mixture.
• Heat olive oil in a pan, you’ll likely have to do two batches.
• By this time the water should be boiling, add pasta.
• Once oil is hot add the coated eggplant slices. Don’t over crowd the pan. Let brown. Check after about 2-3 minutes and when golden and crispy flip to other side and repeat. You may need to add more oil if the pan is getting dry. 
• Continue process until all slices are done.
• Add provolone cheese on top of hot slices of cooked eggplant. I usually will add the cheese after the first flip. Then it’s melted by the time the other side is cooked.
• After 10 minutes of pasta cooking, remove and drain.
• Remove from pan and plate.

For plating, I put top the eggplant slices with some sauce and then sprinkle some parsley on top. Serve pasta with more sauce on the side as desired.

Hope you enjoy this as much as my belly did!

Spicy Chicken Thigh Ramen

 

So after discovering a great ramen place in Canton called Matsuchan and then also visiting Johnny Noodle King in Downtown Detroit; I realized that I needed to figure out how to make it at home, because, well frankly, everyone needs ramen in their belly!

Ingredients:

• 2 large cans of chicken stock
• 2T dashi miso
• 1t dashi stock seasoning
• 3T chili garlic
• 1T sriracha sauce
• 2 hot pepper sliced lengthwise twice (but connected at the top so it stays together so you can take it out)
• 1 hot pepper, sliced
• 1 small bok choy, sliced (separate the whites from the greens)
• 1 bunch green onions, slice larger portions of the whites and then smaller slices of the greens
• 1 package blend of shiitake, oyster and baby bella mushrooms, roughly chopped
• 5 halves of ramen noodle blocks
• 5 eggs, poached
• 5 boneless, skinless chicken thighs - seasoned with salt, pepper, garlic and cayenne pepper
• 1c bean sprouts, divided
• Fake crab sticks (optional)

 

Directions:

• Add ingredients from chicken stock to two chili peppers into a large pot. Bring to a boil.
• Add the whites of the sliced bok choy, sliced whites of green onion, and chopped mushrooms. Cook for about 2 minutes.
• Next, add the noodles to cook to al dente (I used half a brick if store brought ramen per serving). After they’re cooked take out and place in the bowl you’ll serve it in.
• Turn the heat on low to stay warm while you prepare the rest of the ingredients.
• Grill or stove top cook the season chicken, then set aside to cool.
• Poach an egg per serving. (Tip, add some white vinegar to the water to help the egg stay together) You can also always do a fried egg instead or not at all, but I think ramen needs egg.
• Slice the chicken into strips.

 

To serve add the soup mix on top of the noodles then add some bean sprouts, greens of the bok choy, green onion slices, poached egg, hot pepper slices, chicken and crab. If you want it even spicier, add some more sriracha.

 

If you don’t want it spicy, take out or alter the amount of the chili garlic, hot peppers and sriracha.

 

Enjoy and slurp away!