Sesame Chicken

Sesame Chicken with Steamed Broccoli and Rice

I'm usually not a huge chinese fan for the sole purpose that I instantly regret eating it 10 minutes after consumption. I found this recipe for this fab sesame chicken here. This was by far the best tasting chinese food I have ever eaten in my life and it was relatively easy. Even better you can coat the chicken and rice with as much or as little sauce as you'd like. My theory is the more the better!!

Ingredients:

For the chicken:

2 lbs boneless skinless breasts or thighs, cut in bite size pieces
6 tablespoons soy sauce
2 tablespoons sesame seed oil (I substituted with olive oil due to what i had available)
1 cup or more cornstarch (for breading)
oil for deep frying (several cups)

For the Sauce:

2 cups chicken stock (I substituted with vegetable stock due to what I had available)
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/2 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon Sriracha
3 tablespoons sesame seed oil (again I used olive oil)

Sesame seeds to garnish
Steamed broccoli
Cooked white rice

Directions:

Combine chicken, soy sauce and oil in a large bowl. Let marinate for 2 – 3 hours covered in the refrigerator.

Dissolve cornstarch in broth by stirring. Then combine all other ingredients for the sauce in a small sauce pan. Bring to a boil on medium heat and reduce to a simmer. Stir frequently. You will see the sauce start to thicken.

Preheat oil for frying chicken. Dip the chicken in the cornstarch and toss to coast. Drop each piece of chicken into the oil and cook until golden. 

After chicken is cooked, coat in sauce, top with sesame seeds and serve with cooked rice and steamed Broccoli. 

Enjoy!

Grilled Honey Lime Chicken

Grilled Honey Lime Chicken with Baked Garlic Broccoli and Ranch Pasta Salad

This recipe was both sweet and spicy at the same time. The marinade itself would taste yummy on pork or chicken. You can find the original Recipe for the chicken here.

Ingredients:
1.5 - 2 lbs boneless skinless chicken breast halves or chicken thighs
1/4 cup fresh lime juice
2 tsp lime zest
1/4 cup honey
2 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 Tbsp packed light-brown sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder or 1 clove finely minced garlic
1/8 - 1/4 tsp cayenne pepper


Directions:
Mix together all ingredients. Marinate chicken in mixture for 4-8 hours. Reserve 2 tbsp of the mixture for topping after cooking.


Preheat grill to medium high heat. Cook chicken 5-8 minutes per side until juices run clear.


Once cooked, top with reserved sauce and serve immediately. 

Atlantic Cod Fish Tacos with Cilantro-Lime Mayo

Atlantic Cod Fish Tacos with Cilantro-Lime Mayo

Okay, I'm typically not a huge fish fan. In fact, I steer clear of it the most I can. I think its more of the lack of know-how to cook it and the smell more than the taste though. I found this recipe online, and although 'fish tacos' sound incredibly unappealing, I was ready to give this sucker a shot. I was surprised that not only did I like it but my almost 3 year old was asking for seconds! (Confession: this is the first time my little one has ever consumed fish...Yes, I have avoided fish for almost 3 years!) I found the recipe here. Although you can vary the toppings to your liking, I will suggest that the Cilantro-Lime Mayo is a must try. Enjoy!

Ingredients:
1 lb Atlantic Cod, or any flaky white fish of your choice (haddock, halibut, etc)
3 tbsp olive oil
1 lime, squeezed
2 tbsp chopped cilantro
1 tsp paprika
salt & pepper, to taste

Directions:
Marinate fish in a mixture of olive oil, lime juice, paprika, cilantro, salt and pepper. Be sure to rub the mixture into the fish on both sides. Allow to marinate for 20-30 minutes

Heat grill to medium-high heat. Cook fish for 4-5 minutes per side. Once fish is completely white and flaky, remove from heat.

Flake fish into bite-sized pieces and place them on tortilla. Serve with Cilantro-Lime mayo and your choice of toppings. I topped mine with the mayo mix, lettuce and sauteed green and red peppers.(topping examples: shredded cabbage, shredded lettuce, fire-roasted pepper salsa, guacamole, red onion, green pepper, red pepper, shredded cheese etc.)


To make the Cilantro-Lime Mayo:
1/2 a lime, squeezed
1 tbsp of cilantro, chopped
1/4 cup mayo

Mix all ingredients, serve cold.

Oh!!! And because I was off work today, due to jury duty, me and Tayl even had time to even make dessert for after dinner! YUM!

Buffalo Turkey Burgers

Buffalo Turkey Burgers

I'm fairly certain these are the best burgers I've ever consumed! If you like buffalo wings then you will LOVE these burgers. I found the original recipe here. And don't freak if you have never tried turkey burgers, I promise you won't miss the beef.... I prefer turkey burgers to beef burgers anyway...and they are better for you!! Yum!


Ingredients:
2 tablespoons butter, divided
2 tablespoons white onion, minced
1 clove of garlic, minced
1/2 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3-4 tablespoons Frank's buffalo wing sauce
1 bag of shredded mozzarella cheese
 kaiser rolls
ranch or blue cheese dressing, I used ranch

Directions:
Saute onion and garlic in 1 tablespoon of butter in a small skillet over medium heat.


In a bowl, combine cooked onion and garlic, ground turkey, salt and pepper. Do not over mix. Shape into patties.

I cooked ours using our George Foreman grill but if you do not own one you can cook them on an outdoor grill or on a cast iron grill pan over medium heat. Cook for 5-6 minutes per side. Turkey should be cooked all the way through, no red. The juices will run clear.


Meanwhile, melt 1 tablespoon butter and combine with 3-4 tablespoons of Frank's buffalo wing sauce, set aside.

When the burgers are finished cooking, coat them generously in the sauce mixture and top with a handful of cheese. Spread the tops buns with the dressing of your choice and serve!

Vegetarian Black Bean Quesadilla with Salsa and Cilantro-Lime Sour Cream

Vegetarian Black Bean Quesadilla with Salsa and Cilantro Lime Sour Cream

I made these for dinner on Thursday and there were absolutely delicious! And so quick. And cheap! You can find the original recipe here. I've made some minor changes though due to what I had on hand. 

Ingredients:

• 2 tablespoons olive oil
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup corn kernels, (I used canned)
• 2 teaspoons red pepper flakes
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup freshly chopped cilantro leaves
• 4 (10-inch"burrito size") flour tortillas
• 1 (16-ounce) can black beans
• 1 cup Shredded Taco Blend cheese
• Lime-Cilantro Sour Cream, recipe follows
• 
  
• Directions:
• Heat oil over medium heat and saute onion and red pepper until soft
• 
  
• Add corn, red pepper flakes, cumin and salt and pepper to taste. Saute for about 5 minutes
• 
  
• Remove from heat and add cilantro
• 
  
• I have a panini maker that I use to make quesadillas but if you don't then preheat a cast iron pan over medium heat. 
• 
  
• Lay one tortilla down and spoon filling on top. Sprinkle with cheese and top with a second tortilla. Once browned, flipped quesadilla over to heat the other side.
• 
  
• Slice into 4 wedges, serve with salsa and lime-cilantro sour cream and enjoy!
• 
  
• 
  

• Lime-Cilantro Sour Cream:

  • 1/2 cup sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1/2 lime, juiced
  • Pinch salt
  In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

  
  

Vegetarian Southwest Pizza with Avocado Sour Cream

Vegetarian Southwest Pizza with Avocado Sour Cream

Who doesn't absolutely love pizza? We live about 2 minutes away from Little Ceasers and my family sure does love their $5 dinner! But, it's always the same cheese or pepperoni hot and ready. So, to mix things up a bit, I found this recipe here. I made this for dinner tonight. It took no longer that 15 minutes to prep and only 15 minutes to cook! Amazing, and there is absolutely no meat on it... but believe me you won't mind!

Ingredients:

1 can of pillsbury pizza crust (or your favorite kind)
1 can black beans, drained and rinsed
1 chipotle chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 small tomato, diced
1/2 small red onion, diced
1/2 cup corn
1 cup of taco blend mix cheese
1/4 cup cilantro, roughly chopped
1/2 avocado
2 Tbsp sour cream
1 Tbsp lime juice

Directions:

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and unroll pizza dough.  Bake the dough for 5-6 minutes. Remove from the oven and set aside.

Meanwhile, place the black beans in a microwave-safe bowl and microwave them for 45 seconds. Add the chile en adobo, sauce, chili powder, cumin, and salt to the bowl and smash them into a thick paste.

Spread the black bean mix on the pizza dough, followed by the tomatoes, onions, and corn. Bake the pizza for 8 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-4 minutes until the cheese is melted.

While the pizza bakes, mash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl. Serve with avocado sour cream on the side as dip or smear on top of the pizza. 

**I had to serve on the side due to my picky husband and toddler being skeptical of the avocado. Am I the only one in love with the stuff?? Guess not, both Taylor & Paul ending up dipping their pizza in it an said it was absolutely yummy!**

Vegetarian Southwestern Stuffed Sweet Potatoes

Vegetarian Southwestern Stuffed Sweet Potatoes

I found this recipe on foodgawker.com. Yes, I admit I'm absolutely addicted to food porn. Don't judge me. You can find the original recipe here. I made a few changes from original but I'm sure the original is just as good. Unfortunately my grocery store didn't have any yams in stock, or maybe they were just hidden from me, so I substituted with a Red Sweet Potato. Didn't know they existed? Me either until I accidentally bought them assuming they were the same thing as yams, just red! Whoops! The good news is, they were delicious! In fact, I'm certain they may be my new favorite type potato!

Ingredients:

3 medium red sweet potatoes (or yams)

1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)1 tsp. chili powder1 tsp. cumin1/2 tsp. oregano1 Tbsp. canola oil1/2 medium yellow onion, diced1 (15 oz.) can black beans, drained and rinsedcilantro, to taste1 oz. cream cheese 1/4 cup sour cream1 to 3 chipotles in adobo, finely minced1/2 cup shredded cheese (I used the finely shredded taco mix blend)

Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.

Saute the corn in a dry heavy skillet, preferably cast iron, over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.

**These potatoes are absolutely amazing! The potato stuffing would even taste good in stuffed peppers... or as a side as mashed potatoes! Yum!**