Combine all ingredients together in a small food processor and blend.
Place the chicken in a bowl and add the marinade. Toss to coat.
Place in the fridge and marinate for at least one hour but the longer it marinates the better.
Preheat oven to 400 degrees.
Lightly oil a baking dish and place the chicken in the dish and bake for 30 minutes, then turn and bake for another 25-30 minutes. You can also grill the chicken which is what I did last night. I used boneless pounded chicken thighs and it was amazing!
I made this simple sheet pan dinner last night that was so good! A couple modifications, I cooked the salmon on a separate sheet pan so any water released from the vegetables wouldn’t seep into the salmon. I also doubled the amount of miso glaze since it didn’t make as much as I would have liked. Recipe linked below.
1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
1/2 pound seaweed salad (Santa Monica Seafood has this as well)
1 block cubed firm tofu (water pressed out before cubing)
1 bag snap peas trimmed
1 1/2 cup shelled edamame thawed
1 package shiitake mushrooms
Sesame seeds for sprinkling
Furikake for sprinkling
2-3 tablespoon canola oil
1 teaspoon sesame oil
1 teaspoon asian chili paste
1 package nori seaweed snacks
Cook rice per package directions.
Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
You can add soy sauce, sesame oil, and chili crunch for extra flavor.
Pour 1/4 of your tomato sauce into the bottom of the dish and evenly distribute.
Lay your first layer of lasagne noodles on the bottom of the dish.
Spread one layer of ricotta cheese on the noodles.
Sprinkle your meat, spinach, and mushroom mixture over the noodles.
Sprinkle with mozzarella cheese and parmesan.
Pour another layer of tomato sauce and add another layer of noodles and continue the process until you use up all your ingredients.
Sprinkle the top of the lasagne with mozzarella and parmesan after final layer of noodles is placed.
Cover lasagne with tin foil and place it in the oven for about 35 mins. Check it at 35 mins the sauce should be bubbling. Take the tin foil off and let the top of the lasagne brown for another 10 minutes or so.
To see a short video on how to make the Lasagne click here.
For those of you who follow me on Instagram, you know that I love making bowls for weeknight meals. I find that with one vegetarian in the house this is a great way to accommodate everyone. I switch between Asian, Mexican, and Middle Eastern Bowls. The above Udon Bowl I made was so good details on how to make it below.
Thinly pounded chicken (or protein of choice) marinated with Trader Joe’s Soyaki for at least 30 minutes. Grill the chicken and thinly slice. For the tofu, I squeeze out all the water, slice into pieces, dip in soyaki, and bake at 400 degrees F on a sheet pan lined with parchment for about 30 mins (flipping halfway through cooking).
Sautéed Snap Peas – heat a medium sized sauce pan to medium high heat. Add 1 tablespoon of oil and sauté 1 package of snap peas for 2-3 minutes. Next add 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of Trader Joe’s Chili Crunch. Continue to cook for a couple more minutes until the peas are done but still crisp.
Assemble your bowls and sprinkle with sesame seeds.
The great thing about making bowls is you can interchange any vegetable, protein, or grain. Enjoy!
1 1/2 pounds boneless skinless chicken breast or bone in chicken breast (any type of chicken will work)
2 medium sized potatoes chopped (one chopped into 1/2 inch cubes and the other 2 inch cubes)
1 medium sized sweet potato chopped into 2 inch cubes
1 medium onion chopped
4 tablespoons olive oil
2 teaspoons ground fresh ginger
2 tablespoons curry
2 teaspoons cumin
1/4 teaspoon cayenne (optional)
salt & pepper to taste
1 carton of chicken or veggie broth
1 can chickpeas drained
2 peeled hardboiled eggs (optional)
2 tablespoons chopped cilantro for garnish
Heat your dutch oven pan to medium high heat and add 2 tablespoons of olive oil.
Before adding your chicken to the pan sprinkle with salt, pepper, 1 tbsp curry, and 1 tsp cumin.
Place your chicken in the dutch oven and evenly brown. Once it’s done remove the chicken and set it aside.
To the same pan, add your remaining oil and sauté your potatoes and onion and add the remaining 1 tbsp curry, 1 tsp cumin, fresh ginger, cayenne, salt, and pepper.
Once the vegetables are done sautéing add your chicken back to the pan.
Pour your veggie or chicken stock into the pan, enough to cover the chicken and vegetables.
Bring the curry to a simmer and cover for about 30 mins.
After 30 mins add your chickpeas and hard boiled egg. Remove some of the small potato cubes and chickpeas mash them to create a paste. Then put the mashed potato and chickpeas back into the pan. This helps thicken the curry. Continue to cook for an additional 20 mins. If your curry is too watery continue to mash some of the potatoes and chickpeas to thicken the base.
Serve with white rice, chopped cilantro garnish, and Lavash Chips.
1 1/2 pounds boneless chicken breast cut into small pieces
For the Glaze
3/4 cup ketchup
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons minced garlic
2 teaspoons minced ginger
1 teaspoon garlic chili paste
Make the marinade – In a bowl stir together the rice wine, ginger, sesame oil, and salt. Add the chicken to the marinade, toss well to coat, and cover and chill for at least 30 minutes.
Set a large skillet to medium high heat and brown the chicken. Once it’s done remove it from the pan and set it aside.
Make the Glaze – In large skillet heat your oil. Add garlic and ginger and sauté briefly (just so it’s fragrant), do not brown. Next, add ketchup, vinegar, soy sauce, chili paste, and simmer for about 5 minutes. Return your chicken to the pan with the sauce and toss to coat. Continue to simmer for about 5-10 minutes. The sauce should be thickened. Serve with rice and a vegetable of choice.
I had several requests to post my slow cooker Chili recipe again. It’s such a simple and easy recipe that everyone loves. You throw all the ingredients into the slow cooker in the morning and dinner is ready in the evening.
Last night I made another Half Baked Harvest recipe that everyone loved! The Sesame Teriyaki Chicken with Ginger Rice was amazing. I used boneless chicken thighs which works really well with this dish. The only edit I made to the recipe was cutting down the amount of honey from 1/4 cup to a little more then 1 tablespoon. I served the chicken with chili onion crunch edamame, and peanut noodles as the vegetarian entree (recipe to come). Enjoy!
When planning meals for my family I always need a vegetarian option at dinner since one of my daughters is a vegetarian. I got this recipe from my mom who has amazing vegetarian dishes. This recipe makes a lot so you can place leftovers in the freezer and pull them out as needed.
Monday night was sushi night. I picked up nori, short grain rice, cucumber, avocado, crab, and lobster meat. I used the NYT Sushi Rice Recipe, and watched a quick youtube tutorial on how to roll sushi. It’s a really simple and fun dinner activity for everyone. I didn’t have a bamboo roller and it was fine rolling without it. Enoy!