• Thai Chopped Chicken Salad

    Recipe adapted from Pinch of Yum.

    Ingredients:

    Salad:

    • 1 rotisserie chicken, breasts shredded (about 3 c.)
    • 4 c. Napa cabbage, shredded
    • 1–2 large carrots, julienned
    • 1 c. cucumbers, chopped
    • 2 mangoes, diced
    • 1 c. fresh cilantro, chopped
    • 3/4 c. fresh mint, chopped
    • 1/2 c. peanuts, chopped
    • 1/2 c. green or red onions, sliced
    • 3–4 jalapenos, sliced

    Peanut Dressing

    • 1/2 c. peanut butter
    • 1/3 c. soy sauce
    • 1/3 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 1 lime, juiced
    • 2 TBSP sriracha
    • 2 TBSP sugar
    • 1 TBSP ginger paste
    • 1 garlic clove, peeled
    • 1/4-1/2 c. water to thin to desired consistency

    Directions:

    1. Salad: In a large serving bowl add all the salad ingredients.
    2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
    3. Assembly: Add dressing to salad and toss to combine.

    Thai Chopped Chicken Salad:

  • Chicken with Mushroom Gravy

    Recipe adapted from Olivia Adriance.

    Ingredients:

    • 1-1/5 lbs. chicken thighs, breasts, or tenders
    • 4 TBSP avocado oil
    • 1 onion, diced
    • 1 lb. baby Bella mushrooms, sliced thick
    • 2 garlic cloves, minced
    • 2-3 TBSP fresh thyme, roughly chopped
    • 2 c. chicken broth
    • 2 TBSP soy sauce
    • 2 TBSP cornstarch
    • Salt and pepper, to taste
    • Serve over mashed potatoes

    Directions:

    1. Heat a large skillet over medium high heat; then add 1-2 TBSP avocado oil. Season chicken with salt and pepper, to taste, and then add chicken to the skillet and cook for about 5 minutes per side until golden brown. Chicken may not be fully cooked. Remove chicken from pan.
    2. Add 2 more TBSP avocado oil and then add onions and mushrooms, spreading them out and cook, stirring infrequently for about 7 minutes, or until the onions are soft and the mushrooms are mostly golden. Do not add salt at this point as the mushrooms will sweat and steam and not get golden.
    3. Stir in garlic, thyme, and 1/2 tsp. salt and cook for 1-2 more minutes.
    4. Combine chicken broth and soy sauce in a bowl and pour 3/4 of the mixture over the onions and mushrooms, stirring to deglaze any bits stuck to the bottom.
    5. Add cornstarch to the bowl with the remaining broth and soy sauce and whisk to combine.
    6. Pour cornstarch mixture over onions and mushrooms and stir to combine. Simmer for 2-3 minutes while the gravy thickens; then add the chicken and reduce the heat to low, cover, and cook for 10 minutes or until chicken reaches 165 and is tender. Taste and adjust seasoning, if necessary.
    7. Serve over mashed potatoes.

    Chicken with Mushroom Gravy:

  • Spanakopita Croissants

    Recipe adapted from Dimitra’s Dishes.

    Ingredients:

    • 1 small onion, finely chopped
    • 2 tsp. olive oil
    • 3 garlic cloves, grated
    • 6 scallions, thinly sliced
    • 1 lb. spinach leaves
    • Salt, to taste
    • Pepper, to taste
    • 1 tsp. dried dill
    • 4 oz. cream cheese
    • 4 oz. feta cheese, crumbled
    • Shredded mozzarella, gouda, or gruyere cheese, optional
    • 4 croissants

    Directions:

    1. Preheat the oven to 350 °F.
    2. Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
    3. Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
    4. Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
    5. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
    6. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
    7. Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.

    Spanakopita Croissants:

  • Salsa Roja

    Ingredients:

    • 8 Roma tomatoes
    • 3 jalapeno peppers
    • 1/2 onion
    • 3 garlic cloves
    • Olive oil
    • Salt, to taste
    • 1 bunch of cilantro, chopped
    • 1/4 c. lime juice

    Directions:

    1. Preheat oven to 400F.
    2. On a baking sheet, add the tomatoes, jalapenos, onion, and garlic and toss lightly with olive oil, then roast until tender. Check often so garlic doesn’t burn and remove garlic if it is tender but remaining veggies need more time. Once veggies are tender, remove from oven and cool.
    3. Add veggies and salt to a blender and blend until chunky; then add the cilantro and lime juice and combine. Taste and adjust salt, as necessary.

    Salsa Roja:

  • Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

    Ingredients:

    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders

    Directions:

    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • Teriyaki Egg Roll in a Bowl

    Ingredients:

    • 1 lb. ground chicken
    • 2 tsp. olive oil
    • 1 onion, chopped
    • 16 oz. coleslaw mix
    • 1/3 c. teriyaki sauce + more if desired
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • Green onion, chopped
    • Sesame seeds
    • Yum yum sauce
    • Serve over rice

    Directions:

    1. Heat a large nonstick skillet over medium high heat; add the ground chicken and cook until no longer pink. Drain the excess grease.
    2. Add the olive oil, onion, garlic, and ginger to the meat and sauté for 2-3 minutes.
    3. Add the coleslaw mix and teriyaki sauce and cook until the coleslaw softens, stirring occasionally.
    4. Serve over rice and garnished with green onions, sesame seeds, and yum yum sauce, if desired.

    Teriyaki Egg Roll in a Bowl:

  • Pineapple Chicken with Coconut Rice

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
    • 1/3 c. soy sauce
    • 1/3 c. pineapple juice
    • 2 TBSP brown sugar
    • 2 TBSP ketchup
    • 1 shallot, chopped
    • 4 garlic cloves, chopped
    • 1 TBSP ginger paste
    • 1 pinch red pepper flakes
    • 2 TBSP sesame oil or olive oil

    Pineapple Salsa:

    • 2 c. fresh pineapple chunks
    • 1 shallot, finely chopped
    • 1 jalapeño, seeded (if desired) and chopped
    • 1 lime, zested and juiced
    • 1/4 c. cilantro, minced
    • Honey, to taste
    • Salt to taste

    Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Directions:

    1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
    2. Pineapple Salsa: Combine all ingredients in a bowl.
    3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
    5. Serve the chicken over rice and spoon the salsa over the chicken.

    Pineapple Chicken with Coconut Rice:

  • Coconut Curry Salmon

    Recipe adapted from Pinch of Yum

    Ingredients:

    Salmon:

    • 1 lb. salmon
    • 1/2 – 3/4 TBSP brown sugar
    • 1 tsp. curry powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. kosher salt
    • 1–2 tsp. olive oil

    Coconut Curry Sauce:

    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 2 TBSP ginger paste
    • 1 TBSP brown sugar
    • 1 TBSP red curry paste
    • 1 14 oz. can coconut milk
    • 2 TBSP fish sauce
    • 2 limes, zested and juiced
    • 6 oz. spinach, chopped

    For serving: serve over rice and topped with cilantro, basil, and/or mint

    Directions:

    1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
    2. Make your rice: Cook rice according to package instructions.
    3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). 
    4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
    5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

    Coconut Curry Salmon:

  • Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

    Recipe adapted from Pinch of Yum

    Ingredients:

    Filling:

    • Olive oil
    • One 14-oz. block extra firm tofu, minimally pressed to remove water
    • 1 can of water chestnuts, chopped
    • 2 c. cooked brown rice or quinoa
    • Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
    • Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

    SOS Peanut Sauce:

    • 1/2 c. teriyaki sauce
    • Juice of 1 orange
    • 1/4 c. peanut butter
    • Squirt of Sriracha sauce

    Spicy Mayo:

    • 1/4 c. mayo
    • 1 TBSP Sriracha, or to taste

    Directions:

    1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
    2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
    3. Spicy mayo: Mix mayo and sriracha.
    4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

    Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

  • Sesame Garlic Ramen Noodles

    This dish is perfect for a quick weekday dinner.

    Recipe adapted from The Modern Proper.

    Ingredients:

    • 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
    • 1/4 c. soy sauce
    • 1/4 c. oyster sauce or hoisin sauce
    • 1 TBSP rice vinegar
    • 1 TBSP brown sugar, optional
    • 1 tsp chili sauce like sambal or sriracha
    • 1/4 c. water
    • 4 cloves garlic, minced about 2 tsp
    • 1 TBSP ginger paste
    • 2 TBSP toasted sesame oil
    • 1 small onion, large chop
    • 1 sweet red pepper, large chop
    • 6 oz. baby spinach
    • 1 TBSP chili crisp
    • 4-6 green onions, thinly sliced
    • 1 tsp sesame seeds
    • Top with fried egg, crispy tofu, or cooked chicken

    Directions:

    1. In a large pot of boiling water, cook noodles according to package; drain well.
    2. In a small bowl, whisk together soy sauce through ginger paste.
    3. In a large skillet, heat sesame over medium heat.
    4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
    5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
    6. Garnish with green onions and sesame seeds.
    7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

    Sesame Garlic Noodles: