Indian Chicken

Indian Chicken

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Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon tumeric
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 garlic cloves
  • 6 tablespoons olive oil
  • 3 pounds of chicken (bone in or boneless)
  • 3 tablespoons olive oil

Directions

  1. Combine all ingredients together in a small food processor and blend.
  2. Place the chicken in a bowl and add the marinade. Toss to coat.
  3. Place in the fridge and marinate for at least one hour but the longer it marinates the better.
  4. Preheat oven to 400 degrees.
  5. 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!

Miso Salmon with Bok Choy and Asparagus

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.

Goop Miso Salmon with Asparagus and Bok Choy

Poke Bowls

We went over to our friends for dinner a couple weeks ago and they had make your own poke bowls. Everyone loved it so I recreated it last night for dinner.

Poke Bowls

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Ingredients

  • 1 cup rice
  • 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

Directions

  1. Cook rice per package directions.
  2. 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.
  3. 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).
  4. 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.
  5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
  6. Enjoy!

Serves a family of 4.

Spinach and Mushroom Lasagne

This is a quick and easy Lasagne Recipe. I do half with meat and the other half vegetarian so everyone in my family can eat it.

Spinach and Mushroom Lasagne

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Ingredients

  • No boil lasagne noodles
  • 1 bag of fresh spinach
  • 1 box of mushrooms
  • 1 large garlic clove minced
  • 1 pound ground turkey, chicken, or beef
  • 1 15oz container of ricotta cheese
  • 1 bag mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tablespoon parsley chopped
  • 1 jar of your favorite tomato sauce (I like Trader Joe’s Rustico)
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat a medium sized pan to medium hight heat, add 1 tablespoon olive oil, and sauté ground beef. Set aside and let cool.
  3. Heat another medium sized pan to medium high heat, add remaining 1 tablespoon olive oil and sauté garlic until fragrant, add mushroom and spinach. Season with salt & pepper and set aside to let cool.
  4. Place ricotta in a medium sized bowl and add chopped parsley, salt, and pepper.
  5. Lightly oil a 9×13 baking dish.
  6. Pour 1/4 of your tomato sauce into the bottom of the dish and evenly distribute.
  7. Lay your first layer of lasagne noodles on the bottom of the dish.
  8. Spread one layer of ricotta cheese on the noodles.
  9. Sprinkle your meat, spinach, and mushroom mixture over the noodles.
  10. Sprinkle with mozzarella cheese and parmesan.
  11. Pour another layer of tomato sauce and add another layer of noodles and continue the process until you use up all your ingredients.
  12. Sprinkle the top of the lasagne with mozzarella and parmesan after final layer of noodles is placed.
  13. 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.
  14. Enjoy!

To see a short video on how to make the Lasagne click here.

Click here for the Caesar Salad Dressing recipe.

Marinated Skirt Steak

Marinated Skirt Steak

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Ingredients

  • 1/4 cup vegetable oil (or any oil of choice)
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon of lemon
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons of dijon mustard
  • 1 garlic clove minced
  • black pepper to taste
  • 2 pounds of skirt steak or flank steak (any steak will work)

Directions

  1. In a medium sized bowl mix your oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Whisk to combine.
  2. Place your steak into the medium bowl making sure the marinate is evenly distributed over the steak.
  3. Place the bowl in the fridge and let it marinate for up to 5 hours (but for at least 1 hour).
  4. Pre-heat the grill to medium high heat.
  5. Place the steak on the grill discarding the remaining marinade and grill to desired temperature.
  6. Enjoy!

Udon Noodle Bowls

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.

Directions

  1. Asian Noodles
  2. 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).
  3. Kale Chips
  4. 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.
  5. Assemble your bowls and sprinkle with sesame seeds.

The great thing about making bowls is you can interchange any vegetable, protein, or grain. Enjoy!

Mediterranean Farro

I came up with this dish as a vegetarian entree for my daughter when I make my Poggio Piglia chicken. Turns out the whole family loved it, so I wanted to share it with all of you.

Mediterranean Farro

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Ingredients

  • 2 cups farro cooked per package directions
  • 1/2 medium onion chopped
  • 2 large garlic gloves chopped
  • 1/3 cup chopped olives *I used kalamata
  • 1/4 cup capers
  • 1 tablespoon chopped rosemary
  • 1/2 can of tomato sauce
  • Olive oil
  • Salt & pepper to taste
  • 1/2 cup vegetable stock (optional)

Directions

  1. Warm your medium sized Dutch Oven to medium heat.
  2. Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and rosemary.
  3. Next, add your farro and tomato tomato sauce.
  4. Bring it to a simmer, cover, and cook on low for about 15 mins.
  5. If your farro becomes too thick add vegetable stock while simmering.
  6. Enjoy!

Chipotle Vegetarian Chili

Chipotle Vegetarian Chili

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Ingredients

  • 1 sweet potato cubed
  • 1/2 of one medium onion chopped
  • 1 zucchini chopped into cubes
  • 2 roma tomatoes chopped
  • 1 red pepper diced
  • 2 minced garlic cloves
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1-2 peppers smashed from chipotle adobo (if you’re sensitive to spice you might want to cut this down)
  • 1 can of black beans drained
  • 1 can of pinto beans drained
  • 1 can of tomato sauce
  • 1/2 cup vegetable stock optional

Directions

  1. Bring a medium sized dutch oven to med high heat.
  2. Sauté your sweet potatoes, onion, and red peppers for about 2-3 mins.
  3. Next add your zucchini, tomato, and garlic continue to sauté for about 2-3 more mins.
  4. Add your cumin, chili powder, and salt and stir.
  5. Add black beans, pinto beans, chipotle peppers, and tomato sauce.
  6. Bring the chili to a simmer and cover for about 20 mins, until your sweet potatoes are fork tender.
  7. I prefer a thicker chili but you can add vegetable stock to get your desired consistency.

Chicken Curry

My Chicken Curry is one of my old recipes that I’ve had jotted down on a small piece of paper in my recipe book for years. Hope you enjoy it!

Chicken Curry

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Ingredients

  • 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

Directions

  1. Heat your dutch oven pan to medium high heat and add 2 tablespoons of olive oil.
  2. Before adding your chicken to the pan sprinkle with salt, pepper, 1 tbsp curry, and 1 tsp cumin.
  3. Place your chicken in the dutch oven and evenly brown. Once it’s done remove the chicken and set it aside.
  4. 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.
  5. Once the vegetables are done sautéing add your chicken back to the pan.
  6. Pour your veggie or chicken stock into the pan, enough to cover the chicken and vegetables.
  7. Bring the curry to a simmer and cover for about 30 mins.
  8. 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.
  9. Serve with white rice, chopped cilantro garnish, and Lavash Chips.

Governor’s Chicken

When I went off to college my mom gave me a book of recipes that I still use today. This chicken recipe was in there and it’s become a family favorite.

Governor's Chicken

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Ingredients

Marinade

  • 3 tablespoons Chinese rice wine
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Chili Tonight

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.

Slow Cooker Chili

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Ingredients

  • 1 pound ground beef (or ground chicken or turkey)
  • 1 14 1/2 oz can of tomato sauce
  • 1 14 1/2 oz can kidney beans with liquid
  • 1 14 1/2 oz can pinto beans with liquid
  • 1 cup diced onions
  • 1/4 cup chopped celery
  • 2 small tomatoes chopped
  • 1 teaspoon cumin
  • 1 1/2 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • ground pepper to taste
  • a couple dashes of tabasco or Cholula

Directions

  1. Brown the ground beef in a skillet over medium heat, drain off fat.
  2. Place the ground beef plus all the remaining ingredients into the slow cooker.
  3. Cook the chili on low heat for at least 6-8 hours. You cannot over cook it.
  4. Serve in a bowl and sprinkle with Mexican cheese.

If you have leftovers my girls like it the next day served over pasta for something different.

Enjoy!

Sesame Teriyaki Chicken with Ginger Rice

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!

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Ingredients

Curried Quinoa Patties

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.

Curried Quinoa Patties

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Ingredients

  • 3 cups of sweet potato puree (dice and boil potatoes until soft, drain and mash)
  • 3 cups of cooked quinoa (1 cup dry quinoa with 2 cups water cook for approx 20 mins)
  • 3 minced garlic cloves
  • 1/2 cup finely chopped sweet onions
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon oregano
  • black pepper to taste

Directions

  1. Preheat over to 400° F.
  2. Place sweet potatoes and cooked quinoa in a bowl.
  3. Sauté your onions and garlic in a small saucepan with olive oil until tender.
  4. Add salt, paprika, cumin, and curry to the onion mixture and cook for 15 seconds.
  5. Add the onion mixture to the quinoa sweet potato mixture.
  6. Add cilantro, oregano, black pepper, and mix well.
  7. Line a baking sheet with parchment paper and spray lightly with oil.
  8. Form the patties into burger shapes and place them on the baking sheet.
  9. Lightly spray the tops of the patties.
  10. Bake for 20 minutes or until crispy, flipping them half way through cooking.
  11. Makes approximately 12-15 patties.

Enjoy!

Thai Basil Sesame Cashew Chicken

Last night I made Thai Basil Sesame Cashew Chicken from Tieghan Gerard’s blog Half Baked Harvest. It was so good I wanted to share it with all of you. Enjoy!

Sushi

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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!

Outfit: Top Doen (similar to above), Pant Alex Mill, Heart Necklace Meredith Quill, and Chain Link Necklace Meredith Quill.