• Ramen Salad/Ramen Slaw

    Recipe adapted from Buns in My Oven.

    Ingredients:

    • 2 packages Ramen noodles 3 ounces each, any flavor, toasted
    • 1 c. slivered almonds, toasted
    • 16 oz. coleslaw mix
    • 3 TBSP sesame seeds
    • 1/2 c. chopped green onions
    • 1/2 c. olive oil
    • 1/2 c. granulated sugar
    • 1/4 c. white distilled vinegar
    • 1/4 c. soy sauce
    • 1 TBSP toasted sesame oil

    Directions:

    1. Open the ramen packets and discard the seasoning packets. Crumble the ramen into small chunks, and toast them in a skillet over medium heat, and then place in a large mixing bowl.
    2. In the same skillet, toast the almonds, and then place in the bowl with the toasted ramen.
    3. Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
    4. In a small bowl add the olive oil, sugar, vinegar, soy sauce, and sesame oil and whisk well to combine (might not use all the dressing–save remaining to use as a dressing for a green salad).
    5. Pour the dressing over the salad and stir to coat.
    6. Serve immediately or cover and refrigerate for up to 6 hours (if refrigerated the ramen will lose some of its crunch). Best served fresh.

    Ramen Salad/Ramen Slaw:

  • Asian Chicken Salad

    Recipe from Damn Delicious.

    Ingredients:

    Salad:

    • 1 head romaine, shredded
    • 4 c. shredded napa cabbage
    • 3 c. leftover shredded rotisserie chicken
    • 1 (15-oz.) can mandarin oranges, drained
    • 1/2 c. chopped fresh cilantro leaves
    • 1/2 c. roasted salted cashews
    • 3 green onions, thinly sliced
    • 2 c. crispy wonton strips, homemade or store-bought
    • 2 tsp. toasted sesame seeds

    Dressing:

    • 1/4 c. rice vinegar
    • 3 TBSP orange marmalade
    • 2 1/2 TBSP canola oil
    • 2 1/2 TBSP toasted sesame oil
    • 1 TBSP reduced sodium soy sauce
    • 2 tsp. freshly grated ginger
    • 2 tsp. toasted sesame seeds
    • Kosher salt and freshly ground black pepper, to taste

    Directions:

    1. Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
    2. Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.

    Asian Chicken Salad:

  • Crispy Baked Chicken Tacos

    Recipe adapted from Damn Delicious.

    Ingredients:

    • 2 1/2 TBSP canola oil, divided
    • 1 lb. ground chicken
    • 1 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 1 (4.5-oz.) can chopped green chiles
    • 1 1/2 tsp. chili powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. ground cumin
    • 1/4 c. chopped fresh cilantro leaves
    • 1 TBSP freshly squeezed lime juice
    • Kosher salt and freshly ground black pepper, to taste
    • 1 1/2 c. shredded Mexican cheese blend, divided
    • 8 flour or corn tortillas, warmed
    • Toppings: lettuce, tomato, sour cream, guacamole, salsa, etc.

    Directions:

    1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    2. Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
    3. Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
    4. Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
    5. Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
    6. Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 TBSP canola oil.
    7. Place into oven and bake until toasted and crispy, about 12-15 minutes.
    8. Serve immediately with desired toppings.

    Crispy Baked Chicken Tacos:

  • Chicken Caesar Salad

    Recipe adapted from Damn Delicious:

    Ingredients:

    Chicken:

    • 3 TBSP extra-virgin olive oil
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. lemon zest
    • 1 garlic clove, grated
    • Kosher salt and freshly ground black pepper, to taste
    • 1 1/2 lbs. chicken breasts or tenders

    Dressing:

    • 1/4 c. mayonnaise
    • 1/4 c. buttermilk
    • 3 TBSP freshly grated Parmesan cheese
    • 1 clove garlic, grated
    • 1 TBSP freshly squeezed lemon juice
    • 1 1/2 tsp. Dijon mustard
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt and freshly ground black pepper, to taste

    Salad:

    • 1/2 lb. small pasta, cooked according to package
    • 2 heads romaine, roughly chopped
    • 1/4 c. freshly grated Parmesan cheese
    • Chicken, sliced
    • Croutons, homemade or store bought

    Directions for Chicken:

    1. Chicken: gallon size Ziploc bag, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper; then add the chicken and marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
    2. Preheat grill to medium high heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
    3. Pasta: Cook pasta according to package, drain and set aside.
    4. Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
    5. Assemble: To assemble the salad, place romaine in a large bowl; top with chicken, pasta, and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

    Chicken Caesar Salad:

  • Sausage and Spinach Macaroni and Cheese

    Ingredients:

    • 2 boxes Annie’s shells & white cheddar
    • Olive oil
    • 1 onion, diced
    • 1 lb. sweet Italian sausage, casings removed
    • 1 tsp. Italian seasoning
    • Crushed red pepper, to taste
    • 8 oz. baby spinach
    • 1/2 c. milk
    • 1/4 – 1/2 c. pasta water
    • 2 TBSP butter
    • 2-4 oz. shredded mozzarella cheese

    Directions:

    1. Bring a pot of water to a boil and cook pasta for 7 minutes; drain and reserve 1/2 c. pasta water
    2. Meanwhile, in a skillet heat olive oil over medium high heat and add the onion, and saute until tender; then add the sausage, Italian seasoning, and crushed red pepper, crumble and cook until cooked through.
    3. Once the sausage is cooked through add the spinach and cook until the spinach wilts; then remove the sausage and spinach mixture from the skillet and set aside.
    4. In the skillet add milk, butter, 1/4 c. pasta water, and cheese packets and whisk on low and bring to a gentle simmer; then add the cooked pasta and stir to coat; then add 1/2 the mozzarella cheese, and toss to coat; then add the sausage mixture and toss to coat. Add additional pasta water, if needed, additional cheese, if desired, and taste and adjust seasoning.

    Sausage and Spinach Macaroni and Cheese:

  • Yum Yum Beef Bowls

    Ingredients:

    • 1 lb. thinly sliced stir fry beef
    • 1/4 c. Bachan’s Japanese BBQ sauce
    • 1 TBSP garlic powder
    • 1 TBSP onion powder
    • Topping: Yum Yum sauce and extra Bachan’s Japanese BBQ sauce
    • Bowls: Rice, lettuce, broccoli, cucumber, carrots, avocado, edamame, etc.

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. In a large ziploc bag, add beef through onion powder and mix to combine. Marinate in fridge for at least 1 hour.
    2. After beef marinates, heat a skillet over medium high heat and sir fry beef until cooked through.
    3. Optional: add cooked beef to a shallow baking dish, drizzle additional Bachan’s and broil to caramelize. Watch closely.
    4. Bowl Ingredients: Add all the desired ingredients and top with Bachan’s and yum yum sauce.

    Yum Yum Beef Bowls:

  • Spicy Chicken Yum Yum Bowls

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 TBSP cornstarch
    • 1 TBSP, plus 1/3 c. soy sauce
    • 2 TBSP olive oil
    • Black pepper
    • 3 TBSP orange juice, divided
    • 1/4 c. honey
    • 2-3 TBSP chili paste
    • 1 TBSP chopped fresh ginger
    • 2 cloves garlic, chopped
    • Cooked rice
    • Serve with cucumber, avocado, jalapeno slices, green onions and/or fried wontons and yum yum sauce

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Preheat the oven to 425° F.
    2. On a large sheet pan, toss the chicken with 1 TBSP soy sauce and 1 TBSP orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
    3. To make the sauce. In a bowl, whisk 1/3 c. soy sauce, 2 TBSP orange juice, honey, chili paste, garlic, and ginger.
    4. When the chicken is ready, pour 2/3 of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
    5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl.
    6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum sauce.

    Spicy Chicken Yum Yum Bowls:

  • Peanut Tofu Spring Roll Bowl

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 6 – 8 oz. rice noodles
    • 16 oz. extra firm tofu
    • 4 c. romaine lettuce, chopped
    • 4 carrots, shredded
    • 4 green onions, chopped
    • 2 cucumbers, thinly sliced
    • 1/4 c. cilantro, chopped
    • 1/4 c. basil, chopped
    • 1/4 c. mint, chopped
    • 4 mangos, diced
    • 1 Jalapeno, sliced

    Peanut Dressing:

    • 6 TBSP peanut butter
    • 2 TBSP + 2 tsp. soy sauce
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 1-2 TBSP chili sauce
    • 2 TBSP honey
    • 1 1/2 TBSP lime juice
    • 1 1/2 tsp grated ginger

    Directions:

    1. Rice Noodles: prepare noodles according to package.
    2. Peanut Dressing: combine dressing ingredients in a food processor (or a bowl and mix well) and blend until smooth.
    3. Tofu: Preheat oven to 450F. Line a baking sheet with foil and spray foil liberally with cooking spray. Pat tofu dry, toss with some of the peanut sauce, and then bake for 15 minutes, or until desired doneness.
    4. Assemble Bowl: To individual bowls, add lettuce and noodles, top with baked tofu and add the carrots, green onions, cucumbers, cilantro, basil, mint, mangos, and jalapeno. Drizzle peanut dressing over the top.

    Peanut Tofu Spring Roll Bowl:


  • Stir Fry Eggplant Tofu

    Ingredients:

    • 1 Italian eggplant, cut into 2-inch slices
    • Salt
    • 1 block extra firm tofu
    • 2 heaping TBSP cornstarch, divided
    • 2 shallots, diced
    • 5 garlic cloves, minced
    • 1 TBSP grated ginger
    • 1 jalapeno, sliced
    • Basil, chiffonade

    Sauce:

    • 6 TBSP oyster sauce
    • 2 TBSP soy sauce
    • 2 TBSP Hoisin sauce
    • 2 TBSP brown sugar
    • 1/2 c. vegetable or chicken stock
    • 1 TBSP rice vinegar
    • 2 tsp. sesame oil
    • Serve over rice

    Directions:

    1. Slice eggplant and place on towel; liberally salt; after 15 minutes, turn the slices over and salt the other side; after 15 more minutes wipe eggplant dry and then cut into 1/4 – 1/2 inch chunks.
    2. Chop the shallots, garlic, ginger, jalapeno, and basil and set aside.
    3. In a small bowl, mix the sauce ingredients and set aside.
    4. Pat the tofu dry and cut tofu into cubes; place tofu in a bowl and toss with 1 heaping TBSP of cornstarch.
    5. Heat a large skillet on medium high heat; then add about 1 TBSP oil. Sear tofu until golden and crispy. Work in batches to prevent overcrowding; then transfer tofu to a paper towel lined plate.
    6. Once the eggplants are wiped dry, place them in a bowl and toss with 1 heaping TBSP cornstarch and toss to coat.
    7. Add some more oil to skillet and sear eggplant until it has an nice char on the flesh sides. Work in batches to prevent overcrowding. Remove to a plate.
    8. Add a little more oil to the skillet and reduce to medium; then add the shallots and cook until lightly golden, about 3 minutes; then add the garlic, ginger, and jalapeno, and cook until soft and fragrant.
    9. Add the eggplant and tofu back to the pan and saute for about 1 minute, then pour the sauce in and mix well. Turn the heat off and top with the basil. Serve over rice.

    Stir Fry Eggplant Tofu:

  • Picadillo

    Recipe adapted from Growing Up Sarita.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 3 roma tomatoes
    • 1 white onion 1/2 diced, 1/2 whole
    • 2 garlic cloves
    • 1 jalapeno
    • 1-2 potatoes, peeled and diced
    • 1 1/2 tsp. cumin
    • 1 1/2 tsp. meat seasoning of your choice
    • 1 1/2tsp. chicken bouillon
    • 1/2 tsp. pepper
    • Salt, to taste
    • Serve in tacos, tostadas, salad, etc.

    Directions:

    1. Prep Sauce/Salsa: In a stock pan boil tomatoes, 1/2 whole onion, garlic and jalapeno until tomato skin begins to peel up. After letting them cool for a bit add them to a blender along with the cumin, meat seasoning, chicken bouillon, and salt and pepper and blend together into a sauce.
    2. In a deep skillet, heat your oil of preference over medium heat and sauté diced onions. When onions are translucent add ground meat and brown.
    3. When meat is browned, add potatoes to meat mixture and pour tomato sauce/salsa over meat and potatoes and bring to a boil. Bring to simmer and cover until potatoes are cooked, around 18 minutes.  Taste, and adjust seasoning, as necessary.

    Picadillo: