• 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:

  • Harissa Chickpeas with Whipped Feta

    June 7, 2023 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    Whipped Feta:

    • one 4–6 oz. container of feta
    • a knob of cream cheese or a spoonful Greek yogurt
    • 1 small garlic clove

    Harissa Chickpeas:

    • 2 TBSP olive oil
    • 2–3 garlic cloves
    • 1–2 TBSP harissa paste (2 TBSP would be medium spicy)
    • one 14-oz. can fire-roasted crushed tomatoes
    • two 14-oz. cans chickpeas, drained and rinsed
    • 1 tsp. salt
    • squeeze of lemon juice
    • 2 TBSP chopped parsley (optional)
    • 1/2 c. golden raisins 

    Extras:

    • 4 pieces pita or naan
    • Rice
    • 1 cucumber, diced

    Directions:

    1. Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and “whipped.” Add a little water as needed to loosen it up.
    2. Make the Chickpeas: Optional: Add the tomatoes and 1/2 chickpeas to food processor and blitz until chickpeas have broken down/smallish creamy pieces. Then add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.
    3. Serve: Serve harissa chickpeas (over rice, optional) in a bowl. Top with whipped feta and cucumbers and serve with naan (optional).

    Harissa Chickpeas with Whipped Feta:

  • Ramen Salad/Ramen Slaw

    May 31, 2023 Author: Rachel
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    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

    May 28, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    Salad:

    • 1 head romaine, shredded (or can use all Napa cabbage)
    • 4 c. shredded Napa cabbage (or use all Napa cabbage)
    • 3 c. (rotisserie chicken) leftover shredded rotisserie chicken
    • 3/4 c. shredded carrots
    • 2 (15-oz.) cans mandarin oranges, drained
    • 1 bunch fresh cilantro leaves, chopped
    • 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, optional

    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, shredded carrots, 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:

  • Yum Yum Beef Bowls

    May 27, 2023 Author: Rachel
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    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

    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:

  • Peanut Tofu Spring Roll Bowl

    May 5, 2023 Author: Rachel
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    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:


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