• Balsamic Flank Steak

    October 1, 2024 Author: Rachel
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    Recipe from What Molly Made.

    Ingredients:

    • 1.5 lb. flank steak
    • 2 tsp. Dijon mustard
    • 4 cloves garlic, minced
    • 2 tsp. onion powder
    • 3 TBSP soy sauce o
    • 3 TBSP olive oil
    • 1/2 c. balsamic vinegar plus more as needed
    • Salt and black pepper to taste

    Directions:

    1. Marinate: Add the Dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
    2. Cook: When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
    3. Remove the flank steak to a clean cutting board and let it rest for 10 minutes.
    4. Balsamic Glaze: While the flank steak is resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinating to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.
    5. Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain, and then drizzle with remaining balsamic glaze, as desired.

    Balsamic Flank Steak:

  • Creamy Pesto Pasta

    October 1, 2024 Author: Rachel
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    Recipe from Two Peas and Their Pod.

    Ingredients:

    • 1 lb. orecchiette pasta, or pasta of your choice
    • 1 c. basil pesto
    • 1 c. cottage cheese, recommend 2% or 4%
    • 1/2 c. reserved pasta water
    • Kosher salt and black pepper, to taste
    • For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese

    Directions:

    1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 c. of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
    2. In a blender or food processor, combine the pesto, cottage cheese, and 1/2 c. of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
    3. Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Can use additional reserved pasta water to thin sauce.
    4. Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired.

    Creamy Pesto Pasta:

  • Vietnamese Vermicelli Bowls – Bun

    September 12, 2024 Author: Rachel
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    Ingredients:

    Chicken Marinade:

    • 1 lb. chicken breast
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • 2 TBSP lime juice
    • 2 TBSP fish sauce
    • 1 TBSP soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP vegetable oil

    Fish Sauce/Nuoc Cham:

    • 4 oz. yellow rock sugar
    • 1 c. water
    • 5 cloves of garlic, smashed
    • 3/4 TBSP chili garlic sauce
    • 1/3 c. fish sauce (3 crabs brand)
    • Juice from 1 1/2 juicy limes and pulp

    Quick Pickled Vegetables:

    • 3/4 c. water
    • 1/2 c. carrots, julienned
    • 1/2 c. daikon radish, julienned
    • 1/2 tsp. salt
    • 1/2 TBSP sugar
    • 1/2 c. rice wine vinegar
    • 1/2 c. white vinegar

    Vermicelli Bowls:

    • Rice noodles, cooked
    • 1 bunch of cilantro, chopped
    • 1 bunch of mint, chopped
    • Iceberg lettuce, sliced
    • 2 Persian/small cucumbers, diced
    • Quick pickled vegetables
    • Grilled chicken
    • Roasted peanuts, chopped
    • Jalapenos, sliced
    • Nuoc Cham

    Directions:

    1. Marinate Chicken: In a Ziploc bag and chicken through vegetable oil. Place in refrigerator for 1 – 24 hours. When ready, remove chicken from marinade and grill or cook as desired.
    2. Nuoc Cham: Heat rock sugar and water in a medium to low heat until sugar is melted. In a small blender/food processor, add the lime juice, half of the sugar water, garlic, and chili garlic sauce and blend/blitz until desired texture (longer for smooth, less time for chunky). In a jar with lid, add the sauce along with the remaining sugar water and fish sauce. Set aside.
    3. Quick Pickled Vegetables: Add veggies and both vinegars to a jar with a lid. In a small saucepan add water, salt, and sugar and heat on medium low heat until salt and sugar melts; stir and then add to jar with veggies and let cool.
    4. Vermicelli Bowls Assembly: To your individual serving bowls, add desired rice noodles, cilantro, mint, lettuce, cucumbers, pickled vegetables, grilled chicken, peanuts, jalapeno slices, and nuoc cham.

    Vietnamese Vermicelli Bowls – Bun:

  • Jalapeno Lime Cranberry Sauce

    September 12, 2024 Author: Rachel
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    Ingredients:

    • 12 oz. fresh cranberries
    • 1 c. sugar
    • 1 c. water
    • 2 jalapenos, chopped (seeds optional)
    • 1/2 tsp. salt
    • 2 limes, zested and juiced, to taste

    Directions:

    1. Add cranberries through salt to a saucepan, and bring to a boil; then lower heat to simmer for 10 minutes.
    2. After 10 minutes, remove from heat and stir in desired lime zest and lime juice.
    3. Cool to room temperature and refrigerate.

    Spicy Cranberry Sauce:

  • Skillet Chocolate Chip Cookie

    September 6, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking,

    Ingredients:

    • 1 c. (2 sticks) unsalted butter
    • 12 oz. semi sweet chocolate chips
    • 1 c. brown sugar
    • 1/3 c. granulated sugar
    • 1 egg
    • 1 egg yolk
    • 1 TBSP vanilla extract
    • 2 c. flour
    • 1 tsp. baking soda
    • 1/2 tsp. kosher salt
    • 1 1/2 tsp. flaky salt
    • Vanilla ice cream for serving

    Directions:

    1. Melt butter in a 10-12 inch oven proof skillet over medium low heat, swirling butter often, until the butter foams, then cook until the milk solids drop tot he bottom and begin to brown, 5-8 minutes total. If butter starts to bubble and spit, reduce heat. Remove skillet from heat and allow butter to cool for 30 or so minutes.
    2. Once the butter cools, add the brown sugar and granulated sugar to the skillet and stir to combine. Stir in the egg, egg yolk, and vanilla.
    3. Pile the flour, baking soda, and salt on top of the butter mixture. Use your fingers to sift the baking soda into the flour, then stir it into the butter mixture (it will seem like too much flour, but keep stirring until combined).
    4. Stir in the chocolate chips. Using your hands, press the dough to the edges of the skillet and smooth out the top. Sprinkle with flaky salt.
    5. Allow dough to rest at room temperature for at least 30 minutes to allow the flour to hydrate before baking, if you can.
    6. When ready to bake, preheat the oven to 325F, and bake for 20-30 minutes, until the cookie is light golden bust still very soft looking in the center. A 12 inch skillet will need less time while a 10 inch skillet will need more time.
    7. Top with ice cream and eat immediately or let cookie cool for about 20 minutes and scoop into bowls or slice into pieces.

    Skillet Chocolate Chip Cookie:

  • Charred Corn Salad

    August 21, 2024 Author: Rachel
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    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Mediterranean Quinoa Bowls

    August 3, 2024 Author: Rachel
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    Ingredients:

    Bowl Ingredients:

    • 1 c. quinoa, rinsed
    • 2 c. water or broth to cook the quinoa
    • 1/4 tsp. salt
    • 14 oz. can chickpeas, rinsed and drained
    • 12 oz. jar of sliced roasted red bell peppers
    • 14 oz. can tender artichoke hearts, quartered
    • 14 oz. can hearts of palm, chopped
    • 5 sundried tomatoes in oil, thinly sliced
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 1/3 c. green onions, chopped
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. chopped flat-leaf parsley
    • 5 c. lightly packed arugula
    • 1/2 c. feta cheese, crumbled

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool
    2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
    3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

    Mediterranean Quinoa Bowls:


  • Mediterranean Frittata

    August 3, 2024 Author: Rachel
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    Recipe adapted from Nourish and Free.

    Ingredients:

    • 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
    • 1/4 c. chopped red onion
    • 2 1/2 c. fresh baby spinach
    • 2 garlic cloves, minced
    • 8 large eggs
    • 1/4 c. cottage cheese
    • 1/2 c. crumbled feta cheese, divided
    • 1/4 c. julienned sun-dried tomatoes in oil
    • Kosher salt and black pepper, to taste
    • 2-3 TBSP chopped fresh parsley

    Directions:

    1. Preheat the oven to 350F.
    2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
    3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
    4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
    5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
    6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
    7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

    Mediterranean Frittata:

  • Easy Chicken Shawarma with Mint Yogurt Sauce

    August 3, 2024 Author: Rachel
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    Recipes from Damn Delicious and Walderwellness.

    Ingredients:

    Chicken Shawarma:

    • 2 TBSP olive oil
    • 1 TBSP water
    • 1 TBSP lemon zest
    • 1 TBSP freshly squeezed lemon juice
    • 3 garlic coves, minced
    • 2 tsp. ground coriander
    • 2 tsp. sweet paprika
    • 2 tsp. ground cumin
    • 1 tsp. ground turmeric
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. ground cardamom
    • Kosher salt and freshly ground black pepper, to taste
    • 2 lb. boneless, skinless chicken thighs or breasts
    • 1 1/2 TBSP vegetable oil

    Mint Yogurt Sauce:

    • 3/4 c. plain Greek yogurt
    • 1 c. fresh mint
    • 3 TBSP lemon juice
    • 3 garlic cloves or 1 tsp. garlic powder
    • Salt and pepper to taste
    • Cucumbers, chopped, optional

    Directions:

    1. Chicken Shawarma: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 tsp. salt and 1/2 tsp. pepper.
    2. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
    3. Preheat grill to medium high heat.
    4. Brush chicken with vegetable oil; season with salt and pepper, to taste.
    5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165F, about 10 minutes.
    6. Mint Yogurt Sauce: Combine yogurt through salt and pepper in a food process and blitz until smooth. Taste and adjust seasoning as desired. May add chopped cucumbers to the mixture.

    Easy Chicken Shawarma and Mint Yogurt Sauce:

  • Damn Delicious Fried Rice

    August 3, 2024 Author: Rachel
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    Recipe Adapted from Damn Delicious.

    Ingredients:

    • 1/3 c. oyster sauce
    • 2 TBSP rice wine vinegar
    • 1/4 tsp. crushed red pepper
    • 1 lb. chicken breast or thighs, cut into bite-size pieces or tofu
    • Salt and pepper, to taste
    • 2 TBSP vegetable oil
    • 1 small onion, diced
    • 3 garlic cloves, minced
    • 1 TBSP ginger paste
    • 10 oz. frozen corn, cooked
    • 12 oz. frozen broccoli, cooked
    • 10 oz. frozen peas and carrots, cooked
    • 4 c. cooked (day old) white or brown rice
    • 3 (or more) eggs, beaten

    Directions:

    1. In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
    2. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.
    3. Heat 1 TBSP vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
    4. Add onion to the skillet and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic and ginger until fragrant, about 1 minute.
    6. Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
    7. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
    8. Push rice to one side of the skillet (or in a separate skillet); add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
    9. Stir in chicken, cooked vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

    Damn Delicious Fried Rice:

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