Sesame chicken with sweet harissa sauce

sesamechickenharissasauce

I love lazy supper days. I ate this right off this plate. By myself. Because I was alone with my two little babe’s who don’t want to eat harissa sauce. So they get to eat plain old sesame chicken!!!! Anyways, without marinading the chicken, this recipe takes next to no time and very VERY little prep.

Ingredients:

  • 2 chicken breasts, cubed in to 1/2″ pieces
  • 1C Buttermilk
  • 2 garlic cloves, minced
  • 1/3c tahini
  • salt and pepper to taste
  • juice of 1 lemon
  • 2 TBSP Sesame oil
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds
  • fresh ground sea salt and cracked pepper
  • 1 tsp garlic powder
  • 1 tsp minced onion flakes

Harissa sauce:

  • 3/4c Harissa sauce from a can
  • 3 TBSP honey
  • 1/2 tsp onion flakes
  • 1/2 tsp garlic powder

Directions:

  1. In a medium sized bowl, add your chicken, buttermilk, garlic cloves, tahini, lemon, salt and pepper. Toss to coat. Marinate 1 hour up to 24 hours.
  2. Discard marinade. In a bowl, add your chicken, poppy seeds, sesame seeds, salt, pepper, garlic powder and onion flakes. Toss to coat.
  3. Heat a skillet over medium heat. Add your sesame oil. Once hot, add your chicken and start to cook.
  4. In a separate sauce pan, add your harissa sauce ingredients over medium heat. Don’t have your heat too high, you don’t want the honey to burn. mix ingredients together. bring to a small boil, then reduce to simmer until your chicken is done cooking.
  5. Once your chicken is done cooking, remove from heat. serve with cucumber tomato salad, or in taco’s and top with your sweet and spicy harissa sauce.

Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

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Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbsp Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!

Take-Out Mongolian Beef

This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

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Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Corn and Bacon Carbonara

One of the best things in the whole world besides everybody’s love for bacon, is pasta! And what better way to eat pasta than to eat it freshly made? There is something so mouth watering about a home made pasta, it is simple, delicious and SUPER fast cooking. If you don’t feel like making pasta, most grocery stores sell fresh pasta in the refrigerated section, or you can even just use boxed stuff. Whatever makes you happy. This recipe is also a good way to use up corn from the garden in the summer!

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Serves 4

Ingredients:

  • 1 pack of bacon, diced
  • 1lb fresh pasta such as fettuccini, spaghetti or linguine
  • 1 medium yellow onion, diced
  • 4 large cloves of garlic, minced
  • 4 ears of corn, shaved OR 2 cups frozen corn (whatever you can get.)
  • 1/2C parsley, loosely packed and rough chopped
  • 1 tbsp Extra virgin olive oil (EVOO) +1 tbsp if needed
  • Salt and pepper to taste
  • 1C fresh grated parmesan cheese
  • 2 Large egg YOLKS (save the whites for breakfast.)
  • 1 tbsp corn starch

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water.
  2. In a large skillet just over medium heat, add your bacon. Cook your bacon to your desired doneness. I love crispy bacon, so I cook the heck out of it. Once cooked, remove it from the pan with a slotted spoon to a paper towel lined plate (To drain excess fat.) DROP your pasta – cook according to package directions.
  3. Drain as much bacon fat from the pan as you can. Add 1 tbsp EVOO, and let it get nice and warm. Add your onions to the pan, cook until they start to go translucent. Add in your corn kernels and your garlic, give it a nice good stir, cook for a couple minutes until the corn is cooked or warmed through.
  4. In a cup or measuring cup add your egg yolks, slightly whisk them. Add in 2 cups of starchy cooking water from the pasta pot and whisk in your 1 tbsp of corn starch. Add this to your skillet full of corn and onions. Add your bacon back in, season with salt and pepper (ALWAYS taste before you season, and season accordingly.) At this point I turn the heat just between low and medium.
  5. Drain your pasta and add it to the skillet – TOSS everything together. your sauce should be thickened up a bit add more liquid if you prefer. OR just drizzle the pasta with a bit of good EVOO!
  6. Garnish with parsley and make it RAIIIIINN with cheese. And then have more at the table for serving because you can never have too much cheese. Right?

Herb buttered chicken and a white bean puree

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Ingredients: (serves 2)

-2 boneless skinless chicken breasts, butterflied and flattened to less than 1/2″

-salt + pepper + red pepper flakes (enough to coat both sides of chicken)

-EVOO

-3 tbsp butter

-2 tbsp each minced garlic, parsley and oregano

For the white bean puree:

-Immersion hand blender or regular blender

-1 can white kidney beans, rinsed and drained

-1 cup chicken stock

-4 cloves garlic, chopped

-1 red onion, rough chopped

-salt and pepper, to taste

For the salad:

-1 large handful of arugula

-1 tbsp grainy dijon mustard

-1 tbsp red wine vinegar

-1/2 tsp honey

Directions:

Season both sides of pounded chicken with salt pepper and red pepper flakes. In a little bowl, add butter, garlic, parsley and oregano.

In a skillet over medium heat, add your EVOO. Once the pan is hot, add your chicken breast. Do not move the chicken, let it sit in the pan to brown and cook. After about 6-7 minutes, flip your chicken breasts and cook on the other side for another 6-7 minutes. Add your herbed butter, and continue cooking until the chicken is cooked through. This cooking time depends fully on how flat you’ve pounded your breasts. If you’re unsure of the doneness of your chicken, i suggest a kitchen thermometer. Chicken should be 160F.

In a medium sauce pan over just under medium heat, ands your onions and garlic. Cook until the onions are slightly translucent. Once they are, add your white kidney beans. Cook for another minute or two. Add your 1 cup of chicken stock. Season with salt and pepper. let these flavours boil and cook together for at least 7-10 minutes. After that, puree your mixture with a hand blender. (Or transfer to a regular blender.) Once blended, turn the heat to low and keep warm.

In a medium bowl, add your dijon, red wine vinegar and honey. whisk to mix together. Throw your arugula on top, and toss with your hands to coat the arugula with the dressing.

When ready, serve your chicken on top of your puree with your salad on the side.

This meal tastes best when you eat the puree , salad and chicken in one bite. Yummy!!


Warm Thai Steak Salad

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I’ve got a hankering for something gingery and garlicky… And I just so happened to have a flank steak pulled out. Thai inspired steak salad, here we come!!

Ingredients:

1 flank steak

Marinade:

-1/4c sesame oil

-1/4c soy sauce

-3 tbsp worcestershire sauce

-2″ knob ginger, grated

-5 cloves garlic, minced

-2 tbsp sriracha sauce

-2 tbsp rice wine vinegar

Noodles:

-1 lb boccatini spaghetti, cooked

-2 tbsp tahini sauce

-1 heaping tbsp peanut butter

-1 tbsp honey

-2 cups romaine lettuce, chopped

-1/4c fresh chives, sliced

-lightly toasted sesame seeds

In a resealable freezer bag, add all your marinade ingredients. Score your flank steak across the grain from one end to the other. this will allow the marinade to sink in. Marinate 4 hours or over night.

Remove steak from the bag. KEEP the marinade. Pat the steak dry with paper towel. Turn your BBQ to medium-high heat. BBQ steak 6-7 mins a side for a medium rare. Remove from the BBQ and let rest.

in a sauce pan over low-medium heat, add your marinade and the rest of the sauce ingredients. (All except the sesame seeds and chives.) Bring to a boil, and let simmer. Once the sauce is thickened to your liking, add it to the noodles. Add your chopped up lettuce and mix. Top with steak, chives and sesame seeds.

 

 

 


Garlic, apple and onion stuffed pork loin

 

Stuffed Pork Loin

Ingredients:

-1 pork loin, butterflied and pounded to 1/4″thick

-1/2 white onion, sliced

-2 apples, peeled and match sticked

-6 cloves garlic, sliced thinly. Not minced.

-salt and pepper, to taste

-smokey paprika

-Olive Oil

-1c chicken stock

-Butcher twine

Directions:

Brine your tenderloin for at least 2 days, using a salt and water liquid. Use about 1/4-1/2c of salt and about 3-4c of water. You can store in a bowl with a lid, or a zip lock bag that is air tight. Put it in a bowl in the fridge just in case it leaks.

In a sauce pan over medium heat, add olive oil. Enough to coat the bottom of the pan lightly. Once the pan is hot, add your onions and apples. Start browning. once browned, add your garlic, salt, pepper and smoked paprika. Remove from heat.

Lay your butterflied and pounded tenderloin out on a cutting board or a silicon baking sheet. Layer your onion mixture on to the whole tenderloin, covering every inch of it. Season again with salt, pepper and paprika. Roll up your tenderloin, trying to keep everything in it. If some falls out, that is okay! Once rolled up, tie with at least 4 pieces of butcher twine to keep everything in place. Season the outside with salt, pepper and paprika.

In a pan over med-high heat, add some oil. Once the pan is hot, add your tenderloin seam side down. Brown on all sides. Add 1/2c to 1 cup chicken stock to the pan, and throw it in the oven at 350F until cooked through. It should only take about 45 minutes.

*Note- not all frying pans can be put in the oven. Make sure yours is oven safe before it goes in the oven. If not, transfer the pork loin and chicken stock to a new oven safe pan.