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.
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.
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!
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!
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!
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!
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.
How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti. I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!
Time: 15 mins + time to soften/bake the spaghetti squash
Ingredients:
Filling from 1 spaghetti squash, seeds removed
1 zucchini
1 small piece fresh ginger (~ 2" length)
1.5 tablespoon vegetable oil
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt/pepper to taste
Recipe:
Peel & dice the zucchini into small cubes.
Peel the outter skin off of the ginger & slice it into thin strips.
In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander.
Toss for a few minutes (~3) so the ginger infuses the zucchini.
Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients.
Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) it's Glutenfree, low in fat, carbless & delicious!
Time: 45 mins
Ingredients:
6 whole leaves of cabbage, washed & boiled ~2 mins to soften
1 pack ground turkey or ground meat of your choice
1 tablespoon ground chili powder
1.5 teaspoons salt
1.5 teaspoons black pepper
2 tablespoons ginger soy sauce
1 tablespoon chopped scallions
1 tablespoon vegetable oil
Recipe:
In a medium sauce pan, pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.)
Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl.
Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes.
Serve alone (eat like tacos) or with your favorite side.
One of my fave Guyanese meals - it tastes complicated but is easy to make! Just takes a little longer than my typical recipes. In my tastebud's & stomach's opinion, it is worth the wait!
Time: ~1.5 hours + dough set time
Ingredients:
Saltfish Stew:
~1.5 lbs of salt fish (can be purchased at a West Indian grocery store)
~1/2 a large tomato, diced
1/2 medium onion, diced
3 cloves garlic, minced
2-3 wiri-wiri peppers (or peppers of your choice)
1 tablespoon vegetable oil
Bake:
1 cup all purpose flour
1/2 cup water
1 teaspoon salt
1.5 teaspoon crushed red peppers
1.5 tablespoons butter
1 teaspoon baking powder
1.5 cups vegetable oil
Recipe:
Soak the saltfish overnight in water (to help get the salt out of it).
Mix the above Bake ingredients in a basin & kneed the dough
Cover the basin with a towel or plate & set aside to rise for at least an hour (can leave it during the day if you're making it before work)
Boil the saltfish in ~3 cups of water. Strain then keep washing it under the faucet until most of the fishy smell goes away. I added lemon juice to help but it is optional.
In a large skillet, heat the vegetable oil with the onions & garlic for about 5 mins until the onion is transparent.
Add the saltfish, let it simmer and brown, breaking it apart into small chunks.
Add the tomatoes & mix to incorporate the ingredients.
Throw in the peppers if desired & then let the ingredients simmer for about 10 - 15 minutes.
While the saltfish is stewing, take the dough out & roll it down to about 1/4 inch thick.
Use a sharp knife to cut the bake into triangular slices.
Heat the 1.5 cups vegetable oil in a small pot to medium heat.
Slowly add the bake slices 1 by 1 and fry each for about 20-30 seconds or until each bake is golden brown.
Creamy with a kick! Hot habanero peppers, fresh garlic, meaty shrimp, young zucchini & tomatoes...I'm hungry again just thinking about it! This quick lunch recipe can serve as a dinner, snack, or appetizer too.
Time: 20 min
Ingredients:
~10-15 large shrimp (peeled & deveined)
5 garlic cloves (smashed)
Juice of 1 lemon
2 small zucchini sliced into thin rounds
handful of cherry tomatoes
1/2 habanero pepper sliced thin (or more if you like it really spicy!)
Salt/pepper to taste
3 broadleaf thyme leaves (minced)
1 tablespoon EVOO
1 tablespoon unsalted butter
1 tablespoon mayonnaise
Recipe:
Squeeze 1/2 lemon juice all over the shrimp.
Heat EVOO to medium heat in a large pan, then add the garlic & thyme.
Throw in shrimp and the rest of the lemon juice. Cook for 2 mins on each side.
Add the habanero & zucchini slices halfway through, with a tablespoon of butter.
Add cherry tomatoes & sprinkle on salt & pepper.
Turn off the heat, pour mayonnaise over the ingredients & mix until well-coated.
Enjoy over egg noodles, rice, or with steamed veggies! This would also go great in a sandwich.
Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version. So easy & so healthy for you!
Time: 10 mins
Ingredients:
1 can chickpeas
3 cloves garlic
1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
1 teaspoon salt
1 teaspoon tahini sauce
1 teaspoon black pepper
2-3 tablespoons olive oil
Juice of half a lemon
Recipe:
Open the can of chickpeas & rinse them in a strainer.
Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
Pulse until smooth.
Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.
Scoop the hummus into a serving dish & drizzle with the remaining olive oil.
I woke up craving pizza today! Here's another eggless pizza crust recipe... I spiced up the crust to give it a more flavorful, restaurant taste. I also added homemade pepper sauce into the marinara - I'm happy with the results, so here's the recipe!
In a large basin, combine all dry ingredients & stir until incorporated.
Add the olive oil & warm water - use a plastic or rubber spatula to stir the mixture into a dough. You just want the dough to be combined, don't over-knead it. It will be sticky, but that's what you want.
Cover the basin with clear wrap & then lay a kitchen towel over it to ensure the basil is kept dark. Put it aside in a dark, warm area of your kitchen for at least 30 minutes. (Hint: I kneaded this dough before leaving for work this morning. This helped cut my cooking time down when I got home!)
After the dough rises, preheat your oven to 325. You'll need 2 cookie sheets if you don't have a pizza pan. Spray the cookie sheets with Pam & then sprinkle dry flour over the Pam to ensure the pizza crush doesn't stick to the pan.
Use your hands to split the dough into 2 pieces, then stretch it out onto each pan, into an even rectangle.
Put the dough in the oven for about 15-20 minutes in order to ensure the crust is cooked through.
Take the dough pans out, top the dough with marinara sauce, pepper sauce & toppings of your choice, then pop it back into the oven for another 10-15 mins or until the cheese is melted.
Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food! It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!
Time: 1 hour
Ingredients:
1/2 cup split peas
1/2 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1.5 teaspoon curry powder
1.5 teaspoon salt
1 teaspoon pepper sauce
1 can coconut milk
4 cups water
1 handful fresh spinach, chopped
1 tablespoon vegetable oil
1 cup white rice (I used basmati)
Recipe:
In a large pot, sauté the onions & garlic in the vegetable oil for ~2 mins.
Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.
Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.
Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.
Need a quick dinner idea? Try this super fast shrimp scampi recipe! It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make! Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!
Time: 30 - 40 mins
Ingredients:
1 bag of peeled & deveined frozen shrimp
1 pack of linguine pasta
4 cloves of garlic, minced
2 tablespoons of unsalted butter
1.5 tablespoons salt
1 handful fresh parsley leaves + additional for garnish
1.5 tablespoons coarse black pepper
Juice of 1/2 a lemon
1/2 bottle of a dry white wine
1 tablespoon crushed red pepper flakes
Recipe:
Defrost the bag of shrimp in a large basin with cool water for 20 mins.
Cook the whole pack of linguine al dente, place in a serving dish and set aside.
Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley.
Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
Add the shrimp to the pot, and cook until the shrimp is done (it will be pink).
Scoop the shrimp out of the pot, and place it over the linguine.
Bring the sauce back to a boil, and let it boil down to about half.
Pour the reduced sauce over the shrimp and linguine and serve! Garnish with the remaining fresh parsley.
