Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner! So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home.
Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly
Ingredients:
4 chicken thighs, skin removed
2 tablespoons ketchup
1 tablespoon coconut nectar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon smoked hot paprika
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon black pepper
2 teaspoons white vinegar
1 teaspoon liquid smoke
Recipe:
Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them.
Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker.
That’s literally all it is to it! Make a sandwich, little sliders, whatever you want.
One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer. Here's my take on it.
Time: 1 hour, 15 mins
Ingredients:
1 zucchini
1 yellow summer squash
1 Italian eggplant
3 almost ripe Roma tomatoes
1 cup tomato sauce
5 basil leaves (fresh)
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
salt & pepper to taste
Recipe:
In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic.
Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.
Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.
Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.
Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top.
Cover with parchment paper & bake on 375 for 45 minutes.
Remove the parchment & bake for another 10 minutes. Enjoy!
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick!
Time: 1 hour
Ingredients:
1 pack chicken thighs, skinless (doesn't matter if it's boneless or not)
3-4 jalapeño peppers
1 can coconut milk
1/2 yellow onion
2-3 cloves garlic
salt & pepper to taste
1 tablespoon olive oil
Recipe:
In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn.
Slice open each jalapeño pepper, remove seeds.
Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.
Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
Let simmer for about 10-15 minutes or until the chicken is tender. Garnish with fresh jalapeño slices if you like it spicy!
Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives! Top it with whatever you want - the possibilities are endless!!
Time: 15 minutes
Ingredients:
4 portobello mushrooms, stems removed
2-3 medium sized tomatoes, diced
1-2 handfuls of baby spinach, chopped
5-7 kalamata olives, pitted
2 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon of goat cheese
salt & pepper
Recipe:
Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings).
Drizzle 1 tablesooon of the olive oil over the mushrooms.
Grill on medium-high heat for ~7 minutes.
Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled.
Remove the mushrooms from the grill & drain any excess liquid.
Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy!
Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!! Fill them with whatever you like, they are so easy & delicious to make.
Time: 20 minutes
Ingredients:
1 medium acorn squash
1 tablespoon olive oil
salt
filling of your choice
Recipe:
Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender. I used a grill mat for easier clean up!
While the squash is grilling, you can prepare your stuffing mixture. I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
Remove the squash from the grill & flip over so the flesh side is now up.
Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!
Time: 1.5 hours total
Ingredients:
2 cups all purpose flour (plus additional for rolling out the naan)
1/2 cup plain yogurt (I used Greek)
1/2 cup warm water
1 packet yeast
1 teaspoon sugar
1.5 tablespoons granulated garlic
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons salted butter (melted)
1 teaspoon parsley flakes
Recipe:
Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.
Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.
In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.
Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.
Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.
Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though). Leave it to rise for about an hour.
Take the dough out & break pieces off a little larger than golf balls.
Heat a large cast iron skillet on medium-high heat.
Roll out the naan using a rolling pin.
Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.
Once you flip the naan, brush on the garlic butter mixture. Use tongs to remove the naan once it's cooked on the other side.
Crunchy spicy goodness without the oily unhealthiness! Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost.
Time: 1 hour (plus time for the meat to brine)
Ingredients:
4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)
1 cup half & half (regular milk will do)
1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)
1 cup all purpose flour
2 tablespoons corn starch
1 cup panko bread crumbs
1 tablespoon Italian season
1 teaspoon chili powder
1 tablespoon onion powder
1 tablespoon granulated garlic
Salt & pepper to taste
PAM spray
Recipe:
Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge.
Mix the dry ingredients together in a pie plate or deep dish (for easy dipping). Add salt & pepper at this time too.
Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.
Preheat the oven to 400F.
Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN.
Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes.
After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy!
I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked.
Sprinkle with cayenne pepper if you dare! And enjoy :)
Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
Add salt & pepper to taste, then turn off the heat.
Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
Remove the squash boats from the grill mats & serve on a platter. Enjoy!
Can't think of a better dish to post on the season finale of Game of Thrones!! A delicious lamb dinner honoring the head of the thrown, the crown! This Crown Roast is so easy & so fancy looking. Ready...set...eat!
Time: 1.5 hours or less depending on how long you marinate
Ingredients:
2 racks of lamb, frenched (ask your butcher to do this for you or check out simple YouTube videos on how to!)
2 tablespoons chopped mint, oregano, basil, cilantro (can sub a basic chimichuri sauce for a faster marinade!)
1 tablespoon chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
salt/pepper to taste
1 tablespoon olive oil
Recipe:
Bend each rack into a semicircle with the meat side facing in & fat side out.
Use twine to tie them together like the picture above.
Rub on the olive oil, garlic, chimichuri mixture, salt, pepper, chili powder & cumin.
If you have one, put the crown in a bundt pan so that it holds its shape. You can let this marinate for 30 minutes if you have time. If not, it's fine to cook right away.
When ready, cook for 30 to 35 minutes on 375 degrees F depending on how rare you like your lamb.
Let it rest 15 minutes then cut the strong & the lamb chops & enjoy!
I used to think making pasta from scratch was too ambitious - especially since I don't have any pasta extensions to help with the shape. Then I decided to try making gnocchi... so incredibly easy, fast & delicious! Plus you can season it however you want and explore all sauce options!
Time: 30-35 mins
Ingredients:
2 brown potatoes, medium to large sized
1.5 - 2 cups all purpose flour depending on the size of your potatoes
1 large egg
1-2 tablespoons truffle oil
1-2 fresh sage leaves
Salt/pepper to taste
Recipe:
Peel the potatoes & boil them in lightly salted water until soft & mashable.
Drain the potatoes & mash them until smooth. Add the flour & egg.
Mix with your hands so the mixture becomes a dough.
Lightly flour a cutting board or table top. Place your ball of dough on the surface & break off a golf ball size.
Roll the dough ball into a log, about 1/2 inch thick.
Cut 1/2 inch pieces from the log. You can decorate them by lightly flouring the back of a fork & pressing it into the gnocchi to form a design.
Poach the gnocchi in salted water until the pieces float to the top.
Drizzle the truffle oil on the mixture & sprinkle in pieces of the sage. You can add salt & pepper at this time.. maybe even some fresh thyme!
A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche.
Time: 15-20 minutes
Ingredients:
2-3 pieces of tilapia fillet, cut into smaller bite size pieces
1/4 cup water
2-3 tablespoons white vinegar
1 tablespoon oyster sauce
1 tablespoon chopped fresh ginger
2 green chili peppers, sliced into smaller rounds
1/4 cup sliced onion
1 tablespoon minced garlic
Salt / pepper to taste
2 tablespoons vegetable oil
Recipe:
Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.
Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.
Allow the fish to cook through on the other side for another minute or two.
Serve with brown rice & sautéed veggies for a healthy dinner!
Tired of tomato sauce with your pasta? Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce! I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!
Time: 1 hour
Ingredients:
1/2 butternut squash, cubed
1/2 cup water
1/2 cup skim milk or Lactaid
1-2 tablespoons vegetable oil
2 spoons chopped onion
1 spoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/4 cup grated parmesan cheese
2 teaspoons chili powder
1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
2 sage leaves, torn into smaller pieces
Recipe:
Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic.
Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.
Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.
Meanwhile, boil pasta of your choice (I used penne).
Lower the heat & add the milk. Once the sauce is combined, test for salt etc.
Turn off the heat & sprinkle in the shredded cheese.
Toss the pasta in the pot so the sauce coats it. Enjoy!
Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.
Time: 1.5 hours & time for marinating
Ingredients:
1 lamb loin with ~6-7 chops (trimmed & pre-cut)
1.5 tbsp of Harissa
3 cloves garlic
4 sprigs thyme
1 bay leaf
3 mint leaves, chopped
Salt/pepper to taste
Recipe:
Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using.
Make a paste with the seasonings & the Harissa.
Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.
When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes.
Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes.
Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.
Cook on 275 for about 1 hour or until desired doneness.
Holy flavor explosion! If you just started getting sick of chicken, pump up the bland & give this recipe a try.
Time: 2.5 hours
Ingredients:
1 whole young chicken
1/2 cup grated fresh ginger (I peeled the ginger first then used a cheese grater)
3-4 whole star anise
1/2 cup unsalted butter, room temp
1 habanero pepper, sliced thin (optional)
5-6 cloves of garlic
Juice of 1/2 a lemon
Veggies to roast under the chicken
1/4 cup olive oil
Salt & pepper to taste
Recipe:
Grab a 13x9 Pyrex & start laying out your veggies for roasting. I used sliced potatoes, carrots, brussel sprouts, snap peas, & mushrooms. Sprinkle with salt & black pepper.
Place a rack over the vegetables & spray it with cooking spray.
Rub the lemon juice over the chicken & inside. Pat dry.
Use your fingers to peel the skin away from the flesh & fill it with the butter, habanero slices, & fresh ginger. Do this all around the chicken under the skin.
Fill the cavity with the garlic cloves & any remaining ginger pieces.
Pour the olive oil over the vegetables & chicken & bake uncovered on 375 for 2 hours or until the chicken is golden brown.
Here we have a 5 ingredient dinner that you can basically forget about after throwing it in the oven! I usually love duck when it's curried but this roast is so crispy, tender, and flavorful. The best part: it tastes like a lot of work but it is so easy.
Time: 2 hours
Ingredients:
1 whole 5 lb duck, cleaned, skin on
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons smoked paprika
4 tablespoons melted unsalted butter
Recipe:
Wash the duck with cold water (and lemon juice if you like).
Preheat the oven to 375.
Pat it dry with a paper towel.
Sprinkle the salt, pepper & paprika on each side, rubbing it into the skin.
Place it chest-side up in a 9x13 Pyrex on top of a rack if you have it (so the fat drips off the duck while it cooks).
Bake for 1 hour uncovered, then take it out, drizzle with the butter, and put it back into the oven for another 30 minutes.
Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it!
Time: 4+ hours to marinade, 3+ hours to cook
Ingredients:
1 leg of lamb
1.5 - 2 tablespoons of the following: ground cumin, ground coriander, ground allspice, ground tumeric
1 teaspoon each of ground cloves & ground ginger
1 tablespoon ground cardamom
1 shallot, diced
2 tablespoons vegetable oil or canola oil
1/4 cup dry red wine
Salt to taste
Recipe:
Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.
Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best).
Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat. Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.
Serve with yellow rice spiced with cumin seeds, salad or in a pita!
Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!
Someone was feeling a little ambitious today! I took a stab at creating a recipe for my most favorite Indian dish: paneer makhani. Paneer Makhani is made with an incredible, creamy, spicy tomato sauce surround cubes of cottage cheese. It's amazing with basmati rice or with naan! There are a lot of ingredients in the sauce, but it doesn't take a long time to make & it is sooo worth it.
Time: 1 hour
Ingredients:
1/2 pack paneer, diced (or how much you prefer)
1 can tomato sauce (no flavor, just plain puréed tomatoes)
2-3 whole chili peppers if you like it extra spicy
Salt to taste
Recipe:
Use a large pan, wok, or pot to heat the the onion, garlic, chili peppers & all of the spices just until lightly cooked (about 30 seconds). Mix to combine.
Pour the tomato sauce or purée & the methi leaves into the pot. Let simmer for about 5-7 minutes.
Add the heavy cream (room temperate). Mix well to combine.
Add salt as desired then taste & add more spices if needed.
Important: turn off the heat! Then add the paneer & toss until it is well coated. Leave the stove on for just a few minutes so the paneer heats up.
Time for all the hearty, filling dishes! The holidays are around the corner & if you're on a diet like me, you'll be craving like crazy! I made a low-fat meatloaf recipe that does the trick!
Time: 1 hour
Ingredients:
1 pack ground chicken
1/2 yellow onion diced
3 gloves garlic, roughly chopped
A handful of shishito peppers, diced (can sub bell peppers)
1 habanero pepper, diced (seeds removed)
1 egg, beaten
Salt & pepper
1/2 breadcrumbs
Recipe:
In a large basin, put the ground chicken & all other ingredients together & incorporate with your hands. Careful not to over mix.
Use a piece of wax paper or parchment paper on a cookie sheet. Place the mixture in the middle & form it into a loaf with your hands.
Bake on 375 for about 45 minutes to 1 hour or until the loaf is brown on the outside & deliciously moist on the inside.
Nothing better than a savory pie on a cold, rainy, NYC evening! Spiced ground lamb with peas & carrots smothered with garlic mashed potatoes. Need I say more? Recipe below, try it. Your tummy will thank you.
Time: 1 hour
Ingredients:
1 packet ground lamb or meat of your choice
2 large rustic potatoes, chopped into large chunks
1/4 onion, diced
3 cloves garlic, minced
1 cup peas & diced carrots mixed (I used frozen kind, canned will work too)
1 teaspoon smoked paprika
1.5 teaspoons of chili powder, ground cumin, & cayenne pepper
Salt/pepper to taste
Chives for garnish (optional)
1 handful cheddar cheese (optional)
1 tablespoon vegetable oil
1 cup milk or lactaid
Recipe:
Submerge the potato chunks in water in a large pot. Bring the water to a boil & leave it for about 25 minutes or until they are soft enough to mash.
Heat the oil on medium heat in a skillet or pot. Add the onion & garlic.
Brown the ground meat in the pot with the garlic & onion (include the chili powder, cumin, cayenne, salt & pepper.)
Use a deep Pyrex dish to scoop the browned meat into.
Using the skillet or pot the meat browned in, sauté the carrots & peas with a little salt & pepper. Pour these over the ground meat in the Pyrex.
Strain the potato chunks once they're soft & then pour them back into the pot they boiled in (without the water).
Mash the potatoes with salt, pepper & milk. Spread them on top of the carrots & peas.
Sprinkle on the chives, handful of shredded cheese & smoked paprika & bake for 15 minutes on 350 degrees.
