Friday, August 26, 2016

Tex-Mex Chicken Burgers

1.5 lb ground dark chicken
1 medium red onion, small chopped 
8 oz crimini mushrooms, small chopped
1 large egg
1 tsp turmeric
1 tsp cayenne
1 tsp cumin
1 tsp chili flakes
1 tsp kosher salt
1 tsp coarse black pepper
1/4 cup barbecue sauce
Preheat oven to 375°. In a medium bowl mix chicken meat, onion, mushrooms, eggs and seasoning. Mixture will be wet, this will keep the burgers juicy and light. Line a baking sheet with parchment paper. Form medium sized burgers keeping them 2" thick and 3" wide. spread them evenly apart on the baking sheet, and bake on the middle rack of the oven for 15 minutes. Turn the oven onto a high broil and broil burgers for 2 minutes on each side till golden.
Yields: 12 burgers
Bon Appétit! 

Tuesday, July 19, 2016

Creamy Kale Salad With Slow Roasted Tomatoes

3 cups shredded kale
1 cup slow roasted cherry tomatoes
1 avocado, thinly sliced
1 red onion, thinly sliced
1/3 cup roasted sunflower seeds
Dressing Ingredients
3 tbsp tahini paste
2 tbsp dijon mustard
1 tbsp rice vinegar
3 tbsp warm water
1 tbsp ginger, grated
5 garlic cloves minced
kosher salt and coarse black pepper
Assemble salad ingredients. Whisk dressing ingredients together until well combined. Massage into kale 15 minutes before serving. 
* Slow roasted Tomatoes 
3 cups cherry tomatoes, halved
1/2 cup extra virgin olive oil
2 tbsp kosher salt 
3 rosemary stems

Preheat oven to 300º.  On a lined baking sheet toss tomatoes in olive oil, kosher salt, and sprigs of rosemary. Bake seed side up for 2 hours. 

Thursday, July 14, 2016

Triple Berry Whole Wheat Muffins

1 cup white flour
1 1/4 cup whole wheat flour
1 1/4 cup old fashioned oats
4 tsp baking powder
1 tsp salt
2/3 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cup nut milk
2/3 cup canola oil
4 cups frozen berries
Serving: 24 muffins

Preheat oven to 400°. Spray 2- 12 cup muffin trays. In a large bowl whisk together flour, oats, baking powder, salt, and sugar. In a second large bowl whisk together eggs, vanilla, milk, and oil. Slowly pour and mix the dry ingredients into the wet ingredients. Gently fold in the berries. Scoop batter into muffin cups and bake for 22-25 minutes. 

Wednesday, June 29, 2016

Cauliflower Pizza & Spiced Butternut Squash Fries

The trick to making the perfect cauliflower pizza is getting the cooked riced cauliflower as dry as possible before combining it with other ingredients; this includes straining it through a sieve and a kitchen towel or cheesecloth. Kneading the cauliflower well with your hands will also make it more like a pizza dough- easier to spread and hold together.
1 head cauliflower, riced
1 large egg
1/4 cup shredded mozzarella 
1 tsp granulated garlic
1 tsp chili flakes
2 tsp oregano
salt and pepper 
pizza sauce
toppings (sliced onion, hot peppers, tomatoes etc)
Fries Ingredients
Butternut squash, sliced
2 tsp hot paprika
kosher salt
nonstick spray/ extra virgin olive oil 
1. Preheat oven to 425°. Pour riced cauliflower in a medium pot with hot water. Cover and cook on a high flame for 8 minutes. Drain the cauliflower in a sieve. Place the cauliflower in a large kitchen towel and continue to squeeze out all liquid. 
2. Transfer to a bowl, stir in the cheese, egg, and spices. Form a dough by using your hands to knead the mixture into a ball. 
3. Spray a 10" pizza pan and evenly press out dough, making sure it is evenly spread. 
4. Bake crust for 20 minutes until it is crisp. (you can flip crust to evenly brown the pie)
5.Spoon sauce, toppings, and cheese, and bake for 15 minutes until sizzling and oozing.
6. Toss butternut squash with seasonings and lay on a baking sheet. Bake for 15 minutes until crisp and golden. 
Bon Appétit! 

Monday, December 1, 2014

Warm Lemon Quinoa & Roasted Brussels Sprouts

I usually make this with out the brussels sprouts as a substitute for macaroni on the nights that i've craved macaroni and cheese. but having a full bag of fresh brussels sprouts- left over from thanksgiving- I decided to roast and toss them in. This is an extremely filling meal, but also makes a wholesome and flavorful side dish.
1 cup quinoa, cooked
2 cups brussels sprouts
2 tbsp extra virgin olive oil
kosher salt and black pepper
1/2 cup almond milk
1/4 cup shredded cheese
2 tsp crushed chili flakes 
1 lemon, zest and juice 
1 handful chopped parsley
1/3 cup toasted slivered almonds
Preheat oven to 400°. Line a baking sheet with parchment paper. rinse, dry, and halve brussel sprouts. toss in olive oil and sprinkle generously with salt and pepper. place brussels sprouts on baking sheet and roast until they begin to lightly brown, about 15-20 minutes. In a small pot, put the quinoa over a medium flame, add almond milk, cheese, and chili flakes. Once cheese has melted, stir gently adding the zest and juice of the lemon. Once brussels sprouts finish roasting, stir into quinoa. before serving mix in the fresh parsley and slivered almonds.
Bon Appétit! 

Saturday, November 29, 2014

Fall Spiced Carrot Cake with Vanilla Bean Cream Frosting

Every year my family spends thanksgiving together. However this year not all of us made it home, but for good reasons; in the last two years, two of my sisters and myself got married, welcoming three new members (husbands), and we also welcomed two new additions to the family-baby Myku and Reeva! We're getting so big in size that traveling is becoming harder, especially when some of us are across the country. Not being with them made me realize how thankful I am for them. 
All 10-inches of this carrot cake are delicious. Hitting every flavor note and texture- spicy cinnamon, fresh vanilla bean, sweetness from the carrots, nuttiness and chewiness from the pecans, and a hint of saltiness- made this a winner cake.
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup toasted pecans
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 tsp. vanilla bean (pure vanilla extract)
4 large eggs 
2 cups sugar
1 lb. carrots, peeled and coarsely shredded
1 cup bittersweet chocolate chips
Frosting Ingredients
2 sticks unsalted butter, softened 
16 oz cream cheese, softened 
2 tablespoons vanilla bean (pure vanilla extract)
1 tsp. cinnamon, or pumpkin spice
2 cups confectioners' sugar 
2 tbsp fresh lemon juice
Preheat the oven to 325°. Line the bottom of a one- 10 inch spring form pan with parchment paper. Butter pan, and flour sides. In a bowl whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a standing mixer or with a handheld mixer, beat the eggs and sugar on high speed until pale and fluffy, about 5 minutes. Slowly beat in the wet ingredients. Beat in the dry ingredients just until combined. Stir in the carrots, pecans, and chocolate chips. Pour the batter in the pan and bake for 1 hour until golden and nicely risen. Let the cake cool for 30 minutes before removing from mold. Remove cake from the mold and let it completely cool before frosting. 
Frosting Directions
In a large mixer, on high speed beat the butter and cream cheese until pale and creamy, about 7 minutes. Beat in the vanilla, cinnamon, lemon juice, and confectioners' sugar on a low speed. Beat frosting on a high speed until fluffy, about 4 minutes.
Bon Appétit! 

Wednesday, November 26, 2014

Pan Roasted Chicken Stew

This time of year is when the hearty dishes start taking the spotlight on our dinner table. Pots and ceramic dishes filled with herbs, root vegetables, and spices topped with chicken, meat, or even salmon make the warmest and most filling meals. Just right for the season, this chicken stew comes out so soft , while the vegetables soak up all the great flavors from the spices and chicken broth. I love to sop up the broth and soft tomatoes on warm bread or eat this out of a bowl with a spoon over quinoa or rice.
2 Tbsp. olive oil
4 skin-on, chicken thighs 
4 skin-on, chicken legs 
Kosher salt
freshly ground black pepper
2 cups chicken broth or vegetable broth
2 cups pearl onions
1 cup garlic cloves
4 soft medium tomatoes, medium chopped
2 cups crimini mushrooms, quartered 
2 cups mixed colored baby potatoes
1 handful, fresh oregano
8 fresh bay leaves
1 Tbsp. turmeric
2 Tbsp. hot paprika
Preheat oven to 450°. Heat oil in a large skillet over medium-high heat. Season chicken legs and thighs with salt and pepper on both sides. Working in two batches, cook chicken until browned, about 5 minutes per side. Set chicken aside on a plate (**keep chicken uncovered). Leave the drippings on the pan, and pour in the vegetable broth. scrape the chicken drippings from the pan in the broth and let cook until bubbling.
2. In a separate oven proof dish or dutch oven mix together the pearl onions, garlic, tomatoes, mushrooms, potatoes, oregano bay leaves, turmeric, and paprika, kosher salt and black pepper. Pour broth over vegetables. Top with chicken pieces, skin side up; transfer dish to oven. Roast until chicken and potatoes are cooked through, 40 minutes. Serve with lemon wedges.
** Keep chicken uncovered so the skin stays nicely crisp. 
Serves: 4 servings
Bon Appétit!