• 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:

  • 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:

  • Rachels Pesto

    August 3, 2024 Author: Rachel
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    Ingredients:

    • Bag of fresh spinach (about 6 oz.)
    • 1 garlic clove
    • Parmesan Cheese or Pecorino Romano Cheese (about 1-inch x 2-inch piece, cut into 3 or 4 pieces)
    • Handful of nuts (about 1/2 c. – I generally use pecans, but you can use any nut you like)
    • 2 large handfuls of fresh basil
    • Extra virgin olive oil (about 2 TBSP)
    • Salt and pepper, to taste
    • 1 lb. pasta
    • Reserved pasta water (about 1/2 c.) to thin
    • Add ins: tomatoes, mozzarella, grilled chicken, parmesan etc.

    Directions:

    1. Add the spinach, garlic clove, parmesan cheese, and nuts to a standard sized food processor and process until you have enough space to add the basil. If you can’t fit all the spinach in at once, process what you can until you have space to add the remaining spinach. 
    2. Add the basil and the salt and pepper and process until everything is finely chopped (no large pieces of parmesan cheese remain and nuts are chopped). 
    3. Slowly drizzle in the olive oil.  Add enough olive oil so that pesto mixture is just coming together.  The consistency is not sauce like at this point (more like finely chopped ingredients) and it should be quite thick with no visible amounts of oil.
    4. Taste the mixture and adjust the seasoning with salt and pepper as needed.
    5. Meanwhile cook your pasta.  Once pasta is cooked, reserve about 1/2 c. pasta water (to ensure you have enough), and add the pasta to a large bowl.
    6. Add the thick pesto to the top of the pasta and add 1/4 c. reserved pasta water to the top of the pesto.  The pasta water thins the pesto.  Begin tossing the pesto in the pasta.  If the pesto is still too thick, you can add more reserved pasta water (start with 1/8 c. at a time).
    7. Once all combined add tomatoes, mozzarella, and/or chicken, if using, and top the with fresh grated parmesan cheese.

    Rachel’s Pesto:

  • Cauliflower Chickpea Chimichurri Tacos

    April 10, 2024 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Cauliflower:

    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 large head cauliflower, washed and cut into bite-size florets
    • Kosher salt and black pepper, to taste

    Chickpeas:

    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 15 oz. can chickpeas, drained, rinsed, and dried
    • Kosher salt and black pepper, to taste

    Chimichurri Sauce:

    • Zest of 1 lemon
    • 2 TBSP fresh lemon juice
    • 3 garlic cloves peeled
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. dried crushed red pepper
    • 1/2 c. fresh basil packed
    • 1 c. fresh cilantro packed
    • 1 c. fresh parsley packed
    • 1/2 c. olive oil

    Serve: tortillas filed with cauliflower and chickpeas, topped with chimichurri sauce, pickled onions, and guacamole.

    Directions:

    1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil and set aside.
    2. Cauliflower: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the cauliflower on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
    3. Chickpeas: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until chickpeas are crispy. Remove from the oven.
    4. Chimichurri Sauce: Combine lemon zest through parsley in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
    5. Assemble Tacos: top a tortilla with roasted cauliflower, chickpeas, chimichurri sauce, pickled onions, and guacamole.

    Cauliflower Chickpea Chimichurri Tacos:

  • Salsa Roja

    April 8, 2024 Author: Rachel
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    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

    April 8, 2024 Author: Rachel
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    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:

  • Leftover Smoked Beef/Brisket Chili

    January 19, 2024 Author: Rachel
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    Ingredients:

    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream

    Directions:

    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Instant Pot Goulash

    January 19, 2024 Author: Rachel
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    Take on Aunt Arlene’s goulash and adapted for the Instant Pot.

    Ingredients:

    • Olive oil
    • 1 large onion, diced
    • 4-6 garlic gloves, minced
    • 1 green pepper, chopped
    • 1 zucchini, chopped
    • 2 TBSP Chili powder
    • 1 TBSP salt
    • 4 TBSP sugar
    • 2 15 oz. cans pinto beans, drained and rinsed
    • 1 lb. elbow macaroni
    • 2 15 oz. cans tomato sauce
    • 2 15 oz. cans diced tomatoes
    • 3 c. water
    • 1 c. sour cream

    Directions:

    1. Turn Instant Pot on to saute; then heat the olive oil; then add the onion and garlic and saute; then add the green pepper and zucchini and continue to saute.
    2. When veggies begin to soften add the chili powder, salt, and sugar.  Toast the spices for a bit and then add the beans.
    3. Turn the instant pot off.
    4. After the Instant Pot is turned off, add the pasta, tomato sauce, and diced tomatoes, water, and give it a quick stir.
    5. Turn the instant pot to manual for 1 minute.  After 1 minute, do a 5 minutes natural release and then add the sour cream and mix to combine.

    Instant Pot Goulash:

  • Roasted Tomato Soup

    January 15, 2024 Author: Rachel
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    Recipe adapted from Abby Thome.

    Ingredients:

    • 13 vine ripe tomatoes, halved
    • 3 garlic bulbs, tops cut off
    • 2 white onions, quartered
    • 1 red pepper, quartered
    • 4 or more thyme sprigs
    • Olive oil
    • Salt
    • Pepper
    • 1 tsp. smoked paprika
    • 2 c. vegetable or chicken broth
    • 2 TBSP pesto
    • 1/2 c. heavy cream
    • Parmesan cheese, shredded
    • Basil, chiffonade

    Directions:

    1. Preheat oven to 425F.
    2. Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
    3. Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
    4. Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
    5. Serve topped with Parmesan cheese and basil.

    Roasted Tomato Soup:

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