• Summer Ramen Bowl

    June 29, 2023 Author: Rachel
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    Recipe adapted from the Defined Dish.

    Ingredients for 1:

    • 1 egg and/or breaded chicken cutlet
    • 1 brick of ramen, seasoning packet discarded
    • 1 TBSP Get Side Dish Creamy Sesame
    • 2 TBSP soy sauce
    • 1/2 – 1 TBSP chili crisp
    • Honey, to taste (about 2 tsp.)
    • Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
    • Everything but the bagel seasoning

    Directions:

    1. Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
    2. Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
    3. Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
    4. Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.

    Summer Ramen Bowl:

  • Crispy Chicken Tortas

    June 19, 2023 Author: Rachel
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    Recipe from Cooking Con Claudia

    Ingredients:

    • Anaheim chiles (enough for your tortas)
    • Shredded cheese for the chiles
    • 1 lb. thin sliced chicken breast
    • 1 garlic clove, minced
    • 1 TBSP chili powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. oregano
    • 3 eggs
    • 1/4 c. milk
    • 1 1/2 c. panko breadcrumbs
    • 1 c. parmesan cheese
    • Oil for frying
    • Tortas: Bolillos, mayo, chicken, chipotle mayo, guacamole, and roasted Anaheim chiles with cheese, chicken, chipotle mayo, and guacamole

    Chipotle mayo: Blend 1/2 c. mayo, 1/2 c. sour cream, 1 garlic clove, 2 +/- chipotles to your liking, Juice of 1/2 lemon, salt and pepper, and water to thin, if desired

    Directions:

    1. Roast your chiles in the oven on broil or your grill until the skins are charred; then place chiles in a Ziploc bag for 15 minutes; after 15 minutes peel the skins and remove the seeds; flatten chilles in the process.
    2. When closer to eating, place the chiles in a heated skillet and add cheese to the chiles and cook until cheese is melted.
    3. Meanwhile: prepare the chipotle mayo, if using, by placing all ingredients in a blender and blend until smooth, adding water as needed until reach desired consistency.
    4. Pound chicken breast into thin even portions.
    5. In a large bowl mix minced garlic through milk and then add the chicken to the marinade.
    6. In another bowl add the panko breadcrumbs and parmesan cheese.
    7. Take each piece of chicken from the marinade and coat it with the breadcrumb parmesan cheese mixture; discard any remaining marinade and breadcrumb mixtures.
    8. In a large deep skillet, heat the oil to 325F and fry the chicken.
    9. Heat a large table top skillet and butter the bolillo halves and cook until toasted.
    10. Assemble: To the bottom bolillo, add mayonnaise, then add the roasted cheesy chile, then the chicken, then drizzle with chipotle mayonnaise, then add the guacamole to the top of the bolillo; slice and enjoy!

    Crispy Chicken Tortas:

  • Summer Farro Salad

    June 14, 2023 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Salad:

    • 2 c. cooked farro
    • 2 c. greens of your choice, spinach, kale, mixed greens, etc.
    • 2 large peaches, pitted and sliced or 1 1/2 c. strawberries and blackberries
    • 1 1/2 c. blueberries
    • 1 1/2 c. grape tomatoes, halved
    • 2 small ears sweet corn, kernels removed (about 1 1/2 c.)
    • 1/2 c. crumbled feta cheese
    • 3 TBSP chopped basil
    • Sliced grilled chicken, optional

    Dressing:

    • 1/3 c. olive oil
    • Juice of 1 lemon
    • 1 TBSP champagne vinegar or white balsamic vinegar
    • 2 garlic cloves, minced
    • 1 small shallot, minced
    • 1-2 tsp. honey, or to taste
    • Kosher salt and black pepper, to taste

    Directions:

    1. Salad: In a large bowl combine the farro, greens, peach slices and/or strawberries and blackberries, blueberries, tomatoes, corn, feta, basil, and grilled chicken if using.
    2. Dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper. Whisk until well combined.
    3. Assemble: Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

    Summer Farro Salad:

  • Korean Beef Bulgogi Bowls

    June 7, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    Korean Beef:

    • 1/4 c. brown sugar, packed
    • 1/4 c. soy sauce
    • 1 TBSP freshly grated ginger
    • 2 tsp. sesame oil
    • 1/2 tsp. Sriracha, or more to taste
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 1 lb. ground beef, chicken, or turkey

    Kimchi:

    • 2 tsp. sesame oil
    • 1 c. chopped kimchi
    • 1 tsp. sugar

    Bowls:

    • Rice
    • 2 Persian cucumbers, sliced
    • 1 carrot, shredded
    • 1 avocado, thinly sliced
    • 2 green onions, thinly sliced
    • 1/4 tsp. sesame seeds, optional
    • Yum Yum sauce

    Directions:

    1. For the Korean Beef/Chicken/Turkey: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
    2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
    3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
    4. For the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
    5. For the bowls: Cook rice according to package instructions. Add rice to bowls, top with ground beef mixture, kimchi, cucumbers, carrots, and avocado, drizzled with yum yum sauce and garnished with green onions and sesame seeds, if desired.

    Korean Beef Bulgogi Bowls:

  • Asian Chicken Salad

    May 28, 2023 Author: Rachel
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    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

    May 28, 2023 Author: Rachel
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    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

    May 27, 2023 Author: Rachel
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    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

    May 27, 2023 Author: Rachel
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    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:

  • Spicy Chicken Yum Yum Bowls

    May 5, 2023 Author: Rachel
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    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:

  • Picadillo

    May 1, 2023 Author: Rachel
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    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:

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