breakfast taco

I’m Obsessed with Healthy California Breakfast Tacos: A Recipe

I’m obsessed with healthy California breakfast tacos. There’s something about the combination of flavors and textures that make me feel so good first thing in the morning. I love waking up to the smell of fresh tortillas cooking on the stove, and then stuffing them full of delicious ingredients. In this blog post, I’ll share my favorite recipe for healthy breakfast tacos, as well as a few tips for making them perfect every time.

There are a lot of reasons why you should make healthy California breakfast tacos for your next morning meal. First of all, they’re incredibly delicious and satisfying. The combination of flavors and textures is just perfect, and I guarantee you’ll love them. Secondly, they’re extremely healthy and packed with nutrients. I like to use fresh, locally-sourced ingredients whenever possible, which makes them even healthier. Finally, they’re easy to make and can be easily customized to your liking.

But beyond that, breakfast tacos are also a great way to start your day off on the right foot. They’re packed full of healthy nutrients and protein, which will help keep you energized throughout the day. They’re also a great way to fuel your workout, if you have one scheduled later in the day.

So if you’re looking for a delicious and healthy breakfast option, be sure to give these California breakfast tacos a try. I promise you won’t be disappointed!

So, without further ado, here’s my recipe for healthy California breakfast tacos:

Ingredients:

– 12 small corn tortillas

– ½ cup cooked black beans

– ¼ cup diced tomatoes

– ¼ cup diced onion

– ½ avocado, sliced

– ¼ cup cilantro, chopped

– Juice of ½ lime

– Hot sauce, to taste (I like Cholula)

– Salt and pepper, to taste

Instructions:

warm the tortillas on a comal or griddle over medium heat. Once they’re warmed through, place them on a plate. In a bowl, mix together the black beans, tomatoes, onion, avocado, cilantro and lime juice. Season with salt, pepper and hot sauce to taste.

Assemble the tacos by spooning the mixture into the tortillas, then folding them up and eating immediately. Enjoy!

So there you have it – my favorite recipe for healthy California breakfast tacos. They’re perfect for a quick and easy breakfast on the go, or a leisurely weekend brunch. I hope you enjoy them as much as I do!

– Jenni xo 

Cheese Ravioli 12

Brown Butter Cheese Ravioli with Spinach

This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.

Prep ingredients for your cheese ravioli:

The best part of this dish is that there is not much to prep. Bring a medium pot of salted water to a boil. And pick and thinly slice your sage leaves. Halve shallot, and then peel, and thinly slice about ¾ of a cup. Finely grate Parmesan.

Toast pine nuts:

Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.

Finish dressing for your three cheese ravioli dish:

Take your ¾ of the shallot to the skillet and cook, stirring occasionally, until they are nice and browned, 4–5 minutes. Add sage and cook until sage is crispy, 1–2 minutes. Season to taste with salt and transfer to the paper towel to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.

Brown Butter Cheese Ravioli

Cook your raviolis:

Add ravioli to boiling water and let it cook, stirring once or twice, for 3–4 minutes to get to al dente,. Reserve 1 cup pasta water, then carefully drain pasta.

Cook spinach:

The last bit to do is cook the spinach. Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.

Garnish & serve:

Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing

History of Ravioli

The origin of ravioli is wrapped in mystery. And it just so happens that one of the first dishes called “riavvolgere” meant “to wrap”. This might be the first known example of ravioli. In the 13th-century, a chef in the Repubblica di Genova is credited with the creation of this dish.

Brown Butter Cheese Ravioli

Like with most enduring and beloved culinary dishes, there are countless stories and conflicting tales about its origin. There have been rumors dating back to early Roman times, but it wasn’t until the 12th century that the first manuscripts were found describing raviolis—square or round shaped pasta, probably filled with ricotta and other ingredients.

In a more holistic viewing of ravioli, it’s just one of the many types of filled pastas or tortelli, as they were called in Italian. After all, who wouldn’t want to take credit for this amazing dish.

Torte (plural form), tortellini, and ravioli can all be traced back to the Middle Ages in Italy. The earliest versions of torte were not so different than those we are familiar with today: vegetables cooked with herbs and spices, and often combined with ricotta or other cheese, wrapped in dough.

Brown Butter Cheese Ravioli

Interestingly enough, ravioli was also know in England and was mentioned in a 14th century cookbook by King Richard II’s cooks called Forme of Cury, where it was listed as “rauioles”.

Brown Butter Cheese Ravioli

Tomato-based sauces with the pasta wasn’t popularized until the 16th century when the fruit (tomato) was introduced to the country from the Americas.

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Cheese Ravioli 12

Brown Butter Cheese Ravioli with Spinach

This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1⁄4 oz fresh sage
  • 3 oz shallot
  • 3⁄4 oz Parmesan 3
  • 1 oz pine nuts
  • 1 pkg cheese ravioli 1 2,3
  • 5 oz baby spinach
  • kosher salt & ground pepper
  • olive oil
  • 1 Tbsp butter

Instructions
 

  • Prep ingredients: Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves. Halve shallot, then peel, and thinly slice (about ¾ cup). Finely grate Parmesan.
  • Toast pine nuts: Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
  • Finish dressing: Add ¾ of the shallot to the skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until sage is crispy, 1–2 minutes. Season with salt and transfer to the paper towel with pine nuts to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
  • Cook ravioli: Add ravioli to boiling water and cook, stirring once or twice, until barely al dente, 3–4 minutes. Reserve 1 cup pasta water, then carefully drain pasta.
  • Cook spinach: Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
  • Garnish & serve: Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing

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curry rolls 7

Curry Rolls Recipe with Spinach and Apricot Chutney

Crispy Spinach Curry Rolls (5)

These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp.

Crispy Spinach Curry Rolls recipe

This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.

Crispy Spinach Curry Rolls (4)

History Lesson

Garbanzo beans a.k.a. chickpeas are traced back to the Middle East.  About 3000 B.C., they were cultivated in the Mediterranean. Soon they spread to India and Africa. They were very popular with the Egyptians, the Greeks, and the Romans.  Of course, explorers spread the beans around the world as they traveled across the oceans.

Chickpeas have been found at several early archaeological sites. Including such sites as the Pre-Pottery Neolithic sites of Tell el-Kerkh (ca. 8,000 B.C.) and Dja’de in Syria(about 9,000 B.C.), Cayönü (7250-6750 BC), Hacilar (ca 6700 BC), and Akarçay Tepe (7280-8700 BP) in Turkey; and Jericho (8350 BC to 7370 BC) in the West Bank.

Crispy Spinach Curry Rolls (3)

In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. And during World War 1, they were grown for this use in some areas of Germany for the Axis powers. They are still sometimes brewed instead of coffee.
Nutritionally, garbanzos are an excellent source of protein. Combined with a grain such as rice or pasta, garbanzos become a complete protein
. Almost as good as meat, but without the unhealthy fat. They are source of cholesterol lowering fiber, and especially high in insoluble fiber. Which helps prevent digestive disorders such as diverticulitis and irritable bowel syndrome.


Wine pairing for Curry Rolls

Merlot

Body and Tannins: soft tannins

Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle. The French name for the blackbird, probably a reference to the color of the grape. Pairs Well With These Foods: wine-infused red sauces, grilled vegetables, black olives, sweet potatoes, curry

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curry rolls 7

Crispy Spinach Curry Rolls with Apricot Chutney

These crispy spinach curry rolls are India’s answer to burritos. A typically spicy curry is rolled into roti, an Indian flatbread, and then fried until crisp.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 1 medium red onion
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 1 can chickpeas
  • 4 oz fresh mozzarella
  • 5 oz baby spinach
  • 1 ⁄2 oz curry powder
  • 1 oz apricot preserves
  • 4 8-inch flour tortillas
  • kosher salt & ground pepper
  • neutral oil such as vegetable
  • apple cider vinegar or white wine vinegar
  • sugar

Instructions
 

  • Prep ingredients: Halve onion, then peel and finely chop about 1 1⁄2 cups. Peel ginger and finely chop 1 1⁄2 tablespoons (save rest for own use). Peel and finely chop 2 teaspoons of garlic. Drain chickpeas over a bowl to reserve 1⁄2 cup liquid. Cut mozzarella into 1⁄4-inch pieces.
  • Sauté aromatics: Heat a medium nonstick skillet over medium-high. Add 1⁄2 of spinach, cover, cook to wilt, 1 minute. Transfer to a fine- mesh sieve; press out liquid. Add 1 tablespoon oil and 3⁄4 of the onion to skillet over medium-high; cook, stirring, until golden, 3-4 minutes. Add 3⁄4 each of ginger and garlic, cook 1 minute. Add 1 1⁄2 tablespoons of curry; cook until toasted, 1 minute.
  • Make curry: Add chickpeas, 1⁄4 cup of the reserved liquid, and 1 teaspoon of salt, and cook over medium heat, coarsely mashing chickpeas with a spoon. Cook, stirring frequently, until liquid is evaporated and chickpeas are very thick, 2–3 minutes. Stir in cooked spinach and transfer to a plate to cool slightly. Fold in mozzarella.
  • Make chutney: Heat 1 tablespoon oil in a small saucepan over medium. Add remaining onion, cook, stirring, 2–3 minutes. Add remaining ginger and garlic ; cook, 1 minute. Add apricot preserves, 3 tablespoons each of vinegar and chickpea liquid, and 1 tablespoon of sugar; bring to a boil. Reduce heat; simmer until reduced to 1⁄2 cup, 1–2 minutes. Transfer to a bowl; season with salt.
  • Make curry rolls: Place tortillas on a work surface and mound filling in the centers. Spread filling to 4-inch by 2-inch rectangles. Fold in sides of the tortilla, then tightly roll up into a cylinder, like a burrito. In a large bowl, whisk 1⁄2 tablespoon of vinegar with 1 tablespoon oil, and a pinch each salt and pepper. Add remaining spinach, and toss to combine.
  • Cook curry rolls: Rinse and dry skillet. Heat a scant 1⁄8-inch oil over medium-high. Add curry rolls, seam side-down, and cook, turning occasionally, until browned all over, 4–5 minutes (reduce heat if browning too quickly). Transfer to a paper towel-lined cutting board to drain. Cut each roll in half, and serve with chutney and a salad alongside. Enjoy!
Keyword curry, curry recipe, foodie, indian food, vegan
chicken pot pie

Skillet Chicken Pot Pie Recipe

Chicken Pot Pie

Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.

pot pie

Brief History of Chicken Pot Pie:

A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.

Pot pie 3

Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.

The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.

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pot pie

Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits

This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 medium yellow onion
  • 2 carrots
  • 2 celery
  • 1⁄4 oz fresh thyme
  • 1 lb boneless skinless chicken thighs
  • 3.2 oz self-rising flour 1
  • 1 pkt chicken broth
  • concentrate
  • 2 oz peas
  • kosher salt & ground pepper
  • milk
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
  • Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
  • Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
  • Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
  • Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
  • Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.

Video

Keyword dinner, fitfood, food, foodie, healthy, healthymeal, pot pie

pork chops

Caramelized Onion Pork Chop with Egg Noodles

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon. Finished with buttery egg noodles just waiting to soak up the delectable pan sauce.

Caramelized Onion Pork Chop

WHY WE LOVE PORK CHOPS

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.

The Origin of Pork

The Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539.  It was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.

Pork became a thriving business. And various types of pork dishes were created. There is grilling, frying, roasting. All are different methods were created for making pork safe to eat.

Key to this meal

No one likes dry pork chops. The key to this meal is to cook the pork chops just right. We start by patting the pork chops dry. Then season all over with 1½ teaspoons steak seasoning. Next heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.

The second most important step to making this meal special is making the sauce. Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high. Turning chops halfway through, until sauce is thickened and chops are cooked through. It should take  about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.

Caramelized Onion Pork Chop

TIPS OF FRYING PORK CUTLETS:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. With the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become overdone.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.

To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil.

3 TIPS FOR THE PERFECT PORK CHOP

Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.


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Caramelized Onion Pork Chop

Caramelized Onion Pork Chop with Egg Noodles & Zesty Green Beans

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American, Mediterranean
Servings 2
Calories 1000 kcal

Equipment

  • medium saucepan
  • medium skillet

Ingredients
  

  • ½ lb egg noodles
  • 1 pkt broth concentrate
  • steak seasoning use 1½ tsp
  • 1 pkg bone-in pork chops
  • ½ lb green beans
  • ¼ oz fresh tarragon
  • 1 oz capers
  • 1 medium red onion
  • butter
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar
  • sugar

Instructions
 

  • Caramelize onions: Peel and thinly slice onion; finely chop 2 tablespoons of the onion. Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions, ½ teaspoon sugar, and a pinch each of salt and pepper. Cook, stirring often, until browned; add 1 tablespoon water to scrape up browned bits, every so often, 12–15 minutes. Transfer to a bowl. Wipe out; reserve skillet for step 4.
  • Make vinaigrette: Meanwhile, bring a medium saucepan of salted water to a boil. Coarsely chop capers. Pick tarragon leaves from stems, discard stems and finely chop 1 tablespoon leaves. In a medium bowl, stir to combine chopped tarragon, chopped onions, capers, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.
  • Cook green beans: Trim green beans, then cut into 1-inch pieces. Add to boiling water and cook until bright green and crisp-tender, about 3 minutes. Using tongs, transfer green beans to bowl with vinaigrette, and toss to coat. Season to taste with salt and pepper. Reserve the saucepan with water for step 6.
  • Cook pork: Pat pork chops dry and season all over with 1½ teaspoons steak seasoning. Heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.
  • Make sauce: Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high, turning chops halfway through, until sauce is thickened and chops are cooked through, about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.
  • Cook noodles & serve: While sauce simmers, return water in saucepan to a boil; add noodles and cook until tender, about 6 minutes. Drain, return to the saucepan, and toss noodles with 1 tablespoon butter. Season to taste with salt and pepper. Spoon noodles onto plates, then top with pork chops and sauce. Serve green beans alongside.

Video

Notes

NUTRITION PER SERVING Calories 1000kcal, Fat 68.0g, Proteins 53.0g, Carbs 42.0g
ALLERGENS Egg, Wheat, Sulphur dioxide and sulphites and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pork, pork chops

Simple Shrimp Fried Rice

Simple Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes. Features sweet shrimp, crisp veggies like snow peas, carrots, aromatic ginger and garlic. All the ingredients come together in a quick stir-fry with Jasmine rice coated in a tamari-sesame oil sauce.

Key to this meal

The best part about this dish is that it’s very easy to cook. But if there’s one tricky part it is when you’re about to cook the eggs and shrimp. First step, heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. The eggs will cook fast so please pay attention.

Transfer to a plate and break into large pieces. Wipe out the skillet. Add shrimp and 1 tablespoon oil to the same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to a plate with eggs. 

TIPS FOR COOKING THE PERFECT FRIED RICE: 

Make sure to give your rice a quick rinse. This allows the rice to get rid of some of the starch, which creates cooked grains that aren’t too clumpy. All the good bits like the ginger chunks, scallions, egg and other tasty seasonings will then mix well with the rice. This allows you to have the flavor evenly distributed throughout the dish.  

REST YOUR RICE AFTER COOKING:

Once your rice is cooked, put it into a large bowl then place in the fridge to allow cool down. Let the rice stand for 1 to 2 hours until it’s fully cooled. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from sticking together. Any leftover plain rice you have in the fridge already will also work well in fried rice.

What shrimp should I use

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.


Wine pairing

Plum wine

Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with the fruity aroma are very appealing and you can make many kinds of drinks with it! 

How to drink it

  1. Place a glass in the freezer for about an hour. After an hour, the glass should have a slight frost on it. …
  2. Fill a glass halfway with ice cubes. …
  3. Pour the plum wine until it reaches the top of the ice cubes. …
  4. Add water if you want your wine to be less sweet.

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Simple Shrimp Fried Rice

Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 730 kcal

Equipment

  • large nonstick skillet
  • medium saucepan

Ingredients
  

  • ½ oz toasted sesame oil
  • 2 ½ oz tamari pods
  • 10 oz pkg shrimp
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 4 oz snow peas
  • 1 bunch scallions
  • 5 oz jasmine rice
  • 4 oz carrot
  • 2 large eggs
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • neutral oil
  • sugar

Instructions
 

  • Cook rice & carrots: Bring a medium saucepan of salted water to a boil. Scrub carrot, quarter lengthwise, and cut crosswise into ¼-inch pieces. Add rice to boiling water, and cook (like pasta), stirring occasionally, until almost tender, about 8 minutes. Add carrots and cook rice and carrots together until tender, about 4 minutes more. Drain, rinse with cold water, and drain again.
  • Prep ingredients: While rice cooks, trim scallions, then thinly slice, keeping dark greens separate. Trim snow peas, then halve crosswise. Peel and finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Beat 2 large eggs in a small bowl. Pat shrimp dry and season lightly with salt and pepper.
  • Make sauce: In a small bowl, stir to combine all of the tamari, sesame oil, 1 tablespoon vinegar, 1 tablespoon water, and 2 teaspoons sugar.
  • Cook eggs & shrimp: Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. Transfer to a plate and break into large pieces. Wipe out skillet. Add shrimp and 1 tablespoon oil to same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to plate with eggs.
  • Cook vegetables: Add snow peas, ginger, garlic, and scallion whites and light greens to same skillet. Cook, stirring, until snow peas are bright green, 1–2 minutes. Transfer to plate with shrimp. Add rice, carrots, sauce, and 1 tablespoon neutral oil; cook over high heat, pressing down to allow rice to crisp, tossing occasionally and repeating, until the rice is warmed through, about 5 minutes.
  • Finish & serve: Stir shrimp, snow peas, and eggs into rice, and toss until warmed through. Season to taste with salt and pepper. Serve fried rice topped with scallion dark greens.

Notes

NUTRITION PER SERVING
Calories 730kcal, Fat 32.0g, Proteins 35.0g, Carbs 76.0g
ALLERGENS
Sesame, Soy, Shellfish and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fried rice, rice, shrimp, shrimp fried rice

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Black Bean Caramel Chicken with Rice Noodles

Black Bean Caramel Chicken with Rice Noodles

Black bean-garlic sauce is used in Chinese cooking. The thick, dark brown paste is made from fermented beans, garlic, and a variety of tasty seasonings. Add them all together, they create a rich, umami-packed sauce that has a ton of flavor. Boneless chicken breasts, rice noodles, and Chinese broccoli is the key to a great Black Bean Caramel Chicken with Rice Noodles recipe.


Key to this meal

The key to this meal is the caramel sauce. Heat 1 tablespoon oil in the same skillet over medium-high. Add chopped garlic, ginger, and sliced scallions. Cook for 1 to 2 minutes, stirring, until fragrant. Transfer to a bowl. 

In the same skillet, combine ¼ cup sugar and 2 tablespoons water and stir. Cook the sauce, no stirring, over medium-high until sugar is melted. Continue to cook, swirling the skillet, until sugar becomes honey-colored. Taking 2 to 5 minutes. Add 2 tablespoons black-bean garlic sauce and ¾ cup water. Swirl to combine caramel may harden, but will melt over heat. Place in a bowl.

Bring sauce to a simmer, then add garlic, scallion, and ginger mixture to skillet. Continue to simmer until the sauce is thickened and glossy, about 3 minutes more.


Black Bean Caramel Chicken with Rice Noodles

Tips for cooking chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home. 

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.


Wine pairing for Black Bean Caramel Chicken with Rice Noodles

Pinot Noir 

Chicken goes great with a lighter-bodied Pinot Noir because it tends to be more acidic; Not overwhelmed by the chicken flavors and washes it down just right.

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.


Recipes header
Black Bean Caramel Chicken with Rice Noodles

Black Bean Caramel Chicken with Rice Noodles

Black bean-garlic sauce is used in Chinese cooking. The thick, dark brown paste is made from fermented beans, garlic, and a variety of tasty seasonings.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 820 kcal

Equipment

  • large pot
  • large skillet

Ingredients
  

  • 2 pkts Sriracha
  • 7 oz pkg stir-fry noodles
  • 2 oz black bean sauce use 2 Tbsp
  • 12 oz pkg boneless skinless chicken breasts
  • ¼ oz fresh cilantro
  • ½ lb Chinese broccoli
  • 1 bunch scallions
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • ¼ cup sugar
  • neutral oil
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Bring a large pot of salted water to a boil. Peel and finely chop 2 teaspoons of garlic. Peel and finely chop 1 tablespoon ginger. Trim scallions, then thinly slice. Slice Chinese broccoli crosswise into 1-inch pieces. Coarsely chop cilantro leaves and stems together. Pat chicken dry, then cut into 1-inch pieces; season with salt and pepper.
  • Cook chicken & broccoli: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, without stirring, until well browned on one side, about 3 minutes. Add Chinese broccoli and cook, stirring chicken and broccoli occasionally, until chicken is cooked through and broccoli is crisp-tender, 2–3 minutes more. Transfer to a plate. Wipe out the skillet.
  • Cook aromatics: Heat 1 tablespoon oil in the same skillet over medium-high. Add chopped garlic and ginger, and sliced scallions. Cook, stirring, until fragrant, 1–2 minutes. Transfer to a bowl.
  • Make caramel sauce: In the same skillet, stir to combine ¼ cup sugar and 2 tablespoons water. Cook, without stirring, over medium-high until sugar is melted. Continue to cook, swirling the skillet, until sugar becomes honey-colored, 2–5 minutes (watch closely). Add 2 tablespoons black-bean garlic sauce and ¾ cup water; swirl (don’t stir) to combine (caramel may harden, but will melt over heat).
  • Simmer sauce: Bring sauce to a simmer, then add garlic, scallion, and ginger mixture to skillet. Continue to simmer until the sauce is slightly thickened and glossy, about 3 minutes more. Meanwhile, add noodles to boiling water, cook, stirring occasionally to prevent sticking, until just tender, 6-8 minutes. Drain noodles and rinse under warm water
  • Finish & serve: Add noodles, chicken, and Chinese broccoli to caramel sauce. Cook over high heat, tossing constantly to combine, until noodles have absorbed most of the sauce and chicken is heated through, about 3 minutes. Serve noodles topped with cilantro and a drizzle of Sriracha, if desired.

Notes

NUTRITION PER SERVING
Calories 820kcal, Fat 23.0g, Proteins 47.0g, Carbs 111.0g
ALLERGENS
Wheat and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword asian, black beans, boneless chicken, noodles

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Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken and a wine pairing

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection. Finish off with a peppery arugula salad, and then tie it all together with a luscious pan sauce.

Keys to this meal

The thing that makes this meal so special is the sauce. Sage has a strong taste and chicken breast as a meat is not the most flavorful. But when you add a nice sauce on tio than you have something special

First is to Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in the same skillet over medium.

Next  Cook, stirring, until shallots are softened, 1–2 minutes  make sure to keep an eye on the shallots you don’t want to burn. 

Add broth concentrate, 3 teaspoons vinegar, and 1/2 cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. 

The final step is the butter, turn off the heat, stir in 1 1/2 tablespoon butter, and season with salt and pepper. This is the perfect sauce for a chicken sage combo.


Tips for cooking Fontina-Sage Stuffed Chicken

When baking chicken breasts in the oven, dry-poach them: If you’re cooking  chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.


Wine Pairing

Sauvignon Blanc

Body and Tannins: medium-bodied

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.


Recipes header
Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken with Mashed Potatoes & Arugula Salad

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2
Calories 920 kcal

Equipment

  • meat mallet
  • medium skillet
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • 3 oz arugula
  • 1 pkt chicken broth concentrate
  • 1 pkg chicken breasts
  • 2 ¾ oz pieces fontina
  • ¼ oz fresh sage
  • 1 pkt sour cream
  • 1 russet potato
  • 1 oz walnuts
  • 1 shallot use half
  • all-purpose flour
  • balsamic vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel and finely chop half of the shallot. Add walnuts to a baking sheet; bake until lightly toasted, 3 minutes (watch closely). Transfer to a cutting board and coarsely chop. In a medium bowl, combine 1 teaspoon each of vinegar and water, 1 tablespoon oil, and 2 teaspoons of the shallots. Season with salt and pepper.
  • Mash potatoes: Peel potato, then cut into 1-inch pieces, and add to a small saucepan with 1 tablespoon salt and enough water to cover by ½ inch. Cover; bring to a boil. Uncover; cook until potatoes are tender, about 5 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash with sour cream, reserved cooking water, and 1 tablespoon butter. Cover to keep warm.
  • Prep chicken: Pick leaves from half of the sage; reserve stems and thinly slice leaves. Halve fontina horizontally though the middle. Using a meat mallet or heavy skillet, pound chicken to an even ⅛-inch thickness; season with salt and pepper. Place cheese and sliced sage leaves on each breast; fold over to cover and pat to flatten. Sprinkle chicken with 1 tablespoon flour total.
  • Brown chicken: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until lightly browned on one side, about 3 minutes. Flip chicken and transfer to same rimmed baking sheet. Save skillet for step 5. Bake on upper oven rack, until cheese is bubbling and chicken is cooked through, 6–8 minutes.
  • Make sauce: Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in same skillet over medium. Cook, stirring, until shallots are softened, 1–2 minutes. Add broth concentrate, 2 teaspoons vinegar, and ¼ cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. Off heat, stir in 1 tablespoon butter. Season with salt and pepper.
  • Finish & serve: Add arugula and toasted walnuts to bowl with shallot vinaigrette, and toss to combine. Season to taste with salt and pepper. Remove and discard sage stems from sauce. Spoon sauce over fontina-sage stuffed chicken, and serve with mashed potatoes and salad alongside.

Notes

NUTRITION PER SERVING
Calories 920kcal, Fat 54.0g, Proteins 52.0g, Carbs 55.0g
ALLERGENS
Milk, Tree Nuts and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword boneless chicken, cheese, sage

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Miso Shiitake Butter Roast Pork Tenderloin

Shiitake Miso Butter Roast Pork Tenderloin

Today we are going to make a super-tender roasted pork and Shiitake mushrooms. And to spice it up we are adding an umami-forward sauce with amazing shiitake mushrooms and savory white Miso. The pork is served with roasted kale tossed in sesame oil and yummy jasmine rice.

The key to this meal is the miso butter

Make miso shiitake butter: Its simple but key, heat skillet with pan drippings from your pork over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.

Lets learn about the ingredients

Let’s talk about these unique combinations of ingredients. Shiitake mushrooms are probably the most notable mushrooms when it comes to cooking. Shiitake mushrooms are low in calories. They also offer many vitamins, minerals, and other health-promoting compounds.

Shiitake mushrooms in a wooden bowl on a table. Macro food photography.

Shiitake mushrooms are brown-capped mushrooms mainly used for cooking and supplements. Around 83% of shiitake mushrooms are grown in Japan, but you will find some in the United States, Canada, Singapore, and China.

Fresh raw pork tenderloin, chopped meat on dark wooden rustic background, top view

Another staple of this meal is the pork tenderloin. When you are at the butcher shop or the supermarket, look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.


Tips for cooking pork

Tips for Checking Doneness:

When pricked, the juices should run clear or have just a very faint pink tint.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).


Wine Pairing for Shiitake Miso Butter Roast Pork

Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork. 


Recipes header
Miso Shiitake Butter Roast Pork Tenderloin

Roast Pork Tenderloin with Miso Shiitake Butter & Sesame Kale

Today we are going to make a super-tender roasted pork. And to spice it up we are adding an umami-forward sauce with amazing shiitake mushrooms and savory white Miso.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 840 kcal

Equipment

  • small saucepan
  • medium skillet
  • rimmed baking sheet

Ingredients
  

  • 2 oz miso use 2 Tbsp
  • ½ oz toasted sesame oil
  • 1 oz mirin
  • 10 oz pkg pork tenderloin
  • mixed sesame seeds
  • 1 bunch curly kale
  • 2 oz shiitake mushrooms
  • 5 oz jasmine rice
  • butter
  • kosher salt & ground pepper
  • neutral oil such as vegetable

Instructions
 

  • Cook rice: Preheat oven to 450°F with a rack in the upper third. In a small saucepan, combine rice with 1¼ cups water and ½ teaspoon salt. Bring to a boil, then cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Remove from heat and keep covered until ready to serve.
  • Prep ingredients: While rice cooks, trim stems from mushrooms, then thinly slice caps. Remove kale leaves from stems, then cut or tear leaves into large pieces. On a rimmed baking sheet, massage kale with sesame seeds, 1 tablespoon each of neutral oil and water, and a pinch each of salt and pepper.
  • Sear pork: Pat pork dry, then season all over with salt and pepper. Heat 1 tablespoon neutral oil in a medium skillet over medium-high. Add pork and sear until well browned on all sides, 3–4 minutes per side (pork will not be cooked through). Transfer pork to baking sheet with kale. Reserve skillet and any pan drippings for step 5.
  • Roast pork & kale: Roast pork and kale on upper oven rack until pork is cooked to an internal temperature of 145°F, and kale is crispy, about 7 minutes. Transfer pork to a cutting board and allow to rest 5 minutes.
  • Make miso shiitake butter: Meanwhile, heat reserved skillet with pan drippings over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.
  • Slice pork & serve: Thinly slice pork tenderloin. Fluff rice. Serve pork with crispy sesame kale and rice alongside. Spoon miso shiitake butter over top as desired. Enjoy!

Notes

ALLERGENS
Soy, Sesame and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword eat healthy, pork

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White Bean & Zucchini Fritters

white bean zucchini fritters with a nice wine pairing

Today we are going to make a great vegetarian meal that is healthy for you but feels kinda bad. We are going to mix white bean zucchini fritters, with a nice chive mayo. 

White Bean & Zucchini Fritters

Chives are a delicate grassy herb with a mild flavor similar to onions and garlic. Here, we use chives to flavor a mayonnaise-based sauce that goes perfectly with crispy white bean zucchini fritters. We served it over a roasted tomato and arugula salad and you have a healthy fun meal.

WHITE BEAN ZUCCHINI FRITTERS WITH CHIVE MAYO

There are 4 main ingredients to this dish. First you have Cannellini Beans, they are wonderfully nutritious. They’re fat free and an excellent source of fiber, folate, iron and magnesium. 

Red and green harissa close up

Then we have the Harissa Spice Blend that is made up of caraway, cumin, coriander, and mint. 

The third main ingredient is Zucchini, there are many healthy benefits to eating it. Zucchini is high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries.

Freshly picked zucchini in a basket. Harvest season.

 And finally fresh chives, they are considered to be a Nutrient-dense food. This means that they are low in calories but high in beneficial nutrients, including vitamins, minerals, and antioxidants.


Cooking Tip:

One of the trickiest parts to frying anything is knowing you think the oil is hot enough,  dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. When the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a little bit. If you have no  bubbles or very few bubbles than you need to turn up the heat a little. 

WHITE BEAN ZUCCHINI FRITTERS WITH CHIVE MAYO

Wine Pairing

Pinot Noir

Body and Tannins: light, silky tannins, light-bodied

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. 

Pairs Well With These Foods: mushrooms, Asian food, Mediterranean food, legumes, fruit-based sauces, camembert.


Recipes header
White Bean & Zucchini Fritters

White Bean & Zucchini Fritters with Chive Mayo & Tomato-Arugula Salad

Today we are going to make a great vegetarian meal that is healthy for you but feels kinda bad. We are going to mix white bean zucchini fritters, with a nice chive mayo.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1070 kcal

Equipment

  • rimmed baking sheet
  • large skillet
  • colander
  • box grater or microplane

Ingredients
  

  • 3 oz baby arugula
  • 2 oz mayonnaise
  • harissa spice use 1 Tbsp
  • 1 oz panko
  • ¼ oz fresh chives
  • 1 can white beans
  • ¾ oz piece Parmesan
  • garlic use 2 large cloves
  • 2 zucchini
  • 1 container grape tomatoes
  • balsamic vinegar
  • ¼ cup flour
  • 1 large egg
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Roast tomatoes: Preheat oven to 450°F with a rack in the upper third. On a rimmed baking sheet, toss tomatoes with 1 tablespoon oil and a generous pinch each of salt and pepper. Roast on upper oven rack until lightly charred and starting to burst, about 20 minutes.
  • Prep ingredients: Trim ends from zucchini, then coarsely grate on the large holes of a box grater to make 1 cup. Spread on a paper towel and sprinkle with salt. Let sit for 5 minutes, then squeeze out any excess moisture. Peel and finely chop 2 teaspoons garlic. Finely grate Parmesan. Drain and rinse white beans. Thinly slice chives
  • Mix & form fritters: In a medium bowl, use a potato masher or fork to coarsely mash beans. Add panko, grated zucchini, chopped garlic, half of the chives and Parmesan, 1 tablespoon of the harissa spice, 1 large egg, and ½ teaspoon salt; stir to combine. Form mixture into 4 (4-inch) fritters.
  • Make chive mayo: In a small bowl, stir together mayo and remaining chives. Season to taste with salt and a few generous grinds of pepper.
  • Fry fritters: Place ¼ cup flour on a plate, then gently dredge both sides of each fritter in flour, tapping off any excess. Heat ⅛ inch oil in a large skillet over medium-high until shimmering (oil should sizzle vigorously when a pinch of flour is added). Add fritters and cook until golden-brown, 3–4 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.
  • Make salad & serve: In a medium bowl, stir together 1 tablespoon vinegar and 2 tablespoons oil. Add arugula, roasted tomatoes, and remaining Parmesan, and gently toss to combine. Season to taste with salt and pepper. Serve fritters over tomato-arugula salad with chive mayo spread over top or on the side for dipping.

Notes

Egg, Soy, Wheat and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword vegan, vegetarian

Garlic-Tamari Chicken with Sautéed Green Beans

Garlic Tamari Chicken with Sauteed Green Beans

Garlic Tamari Chicken: Chicken breasts can be a little boring sometimes but this recipe gives it a glamorous makeover via a lacquering of garlicky tamari glaze. Not only does it add a gorgeous shine, it brings some serious yumminess to the table. This flavor-amped chicken is served with crisp-tender green beans and fragrant jasmine rice.  

Garlic-Tamari Chicken with Sautéed Green Beans

Before we start let’s go over a couple of things. The difference between Sautéing and Frying is subtle but substantial? Frying is a catch all term that includes sautéing, but also deep-frying and shallow-frying, both methods use a lot more oil than sautéing; oven-frying, aka baking with oil; and stir-frying, which involves higher heat and a wok. Sautéing can be described as a skillet or pan on the stovetop, and involves heating the least amount of oil possible over medium-high heat.

Sautéing

Now the question is when should you sauté? Sautéing is a quick, high-heat method ideal for foods that only need brief cooking, such as tender vegetables, steaks, and chicken breast. Sautéing is also useful for browning aromatics before making a soup or stew, and meats before or after a braise

Key to this Garlic Tamari Chicken meal

There are three major parts to this recipe that you should pay close attention. First we need to make a amazing sauce. In a measuring cup, combine ½ cup water, 4 table spoons of tamari. Finally add 2 tablespoons each of vinegar and sugar, and top it off with ½ teaspoon of the chili garlic sauce. Make sure to mix it well.

The second key part to this meal is cook green beans that have some flavor in it. Heat 1 tablespoon of olive oil in a medium skillet. Add green beans, and season with sea salt. You can aadd 1 tablespoon water if you like your green beans on the softer side, but I like them crispy so I just use oil.

cover and cook until tender and browned in spots, 2–3 minutes. Transfer to a plate and cover to keep warm.

Finally we need to cook the chicken. Add ¼ cup flour to a shallow bowl or plate and season with salt and pepper. Make sure the chicken is dry before you start cooking it. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness. Coat chicken in seasoned flour, tapping off excess. Heat 1½ tablespoons of olive oil in same skillet over medium-high. Cook chicken until browned and cooked through, 2–3 minutes per side.

Garlic-Tamari Chicken with Sautéed Green Beans

Something Extra

The sauce is what makes this dish amazing. Heat 2 tablespoons butter in same skillet over medium. Add garlic, ginger, and scallion whites and light greens; cook, stirring, until fragrant, 30 seconds. Add sauce. Bring to a boil; cook until sauce reduces to ½ cup, 5–7 minutes.


Recipes header
Garlic-Tamari Chicken with Sautéed Green Beans

Garlic-Tamari Chicken with Sautéed Green Beans

Chicken breasts can be a little boring sometimes but this recipe gives it a glamorous makeover via a lacquering of garlicky tamari glaze.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 930 kcal

Equipment

  • small saucepan
  • microplane or grater
  • medium skillet
  • fine-mesh sieve

Ingredients
  

  • neutral oil such as canola
  • kosher salt & pepper
  • all-purpose flour
  • 2 tbsp white wine vinegar
  • 4 tbsp butter
  • 2 tbsp Sugar
  • Jasmine Rice
  • Garlic
  • Fresh Ginger
  • Scallions
  • Green Beans
  • Tamari
  • Chili Garlic Sauce
  • 2 Boneless Skinless Chicken Breasts

Instructions
 

  • Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Drain and transfer to a small saucepan. Add 1¼ cups water and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes.
  • Prep ingredients: Peel and finely chop 1½ teaspoons garlic. Finely grate 1 teaspoon of ginger. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from green beans. Coarsely chop peanuts.
  • Prep sauce: In a measuring cup, stir to combine ½ cup water, tamari, 2 tablespoons each vinegar and sugar, and ½ teaspoon of the chili garlic sauce.
  • Cook green beans: Heat 1 tablespoon oil in a medium skillet over medium-high. Add green beans, and season with salt and pepper. Add 1 tablespoon water, cover and cook until tender and browned in spots, 2–3 minutes. Transfer to a plate and cover to keep warm. Add ¼ cup flour to a shallow bowl or plate and season with salt and pepper.
  • Brown chicken: Pat chicken dry. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness, if necessary. Coat chicken in seasoned flour, tapping off excess. Heat 1½ tablespoons oil in same skillet over medium-high. Cook chicken until browned and cooked through, 2–3 minutes per side. Transfer to plate with green beans; cover to keep warm. Let skillet cool for 5 minutes.
  • Make sauce & serve: Heat 2 tablespoons butter in same skillet over medium. Add garlic, ginger, and scallion whites and light greens; cook, stirring, until fragrant, 30 seconds. Add sauce. Bring to a boil; cook until sauce reduces to ½ cup, 5–7 minutes. Serve chicken with sauce on top, garnished with scallion dark greens and peanuts, with green beans and rice alongside.

Notes

NUTRITION PER SERVING
Calories 930kcal, Fat 40.0g, Proteins 48.0g, Carbs 96.0g
ALLERGENS
Soy, Peanuts, Wheat and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
fish tacos

Chile Spiced Fish Tacos with with Corn-Poblano Sauté

Free Ebook

Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be?

Chile Spiced Fish Tacos

These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side.

Chile Spiced Fish Tacos

Tips for cooking Fish Tacos

Making the corn & poblano sauté can be a little tricky. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add poblanos and all but 2 tablespoons of onion. Season with a little salt and pepper. Make sure while cooking, stir occasionally, until lightly charred, 5–6 minutes. Add corn and chopped cilantro stems. Cook, stirring, until heated, about 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.

Also Preping the salad & crema is the something special for this meal. Squeeze 1 tablespoon lime juice into a large bowl. Cut remaining lime into wedges. Add 1 tablespoon oil and remaining onion to the bowl. Season with salt and pepper, and toss. Halve romaine lengthwise and cut crosswise into 1-inch pieces. Add to dressing and toss. In a small bowl combine sour cream with 1 teaspoon water; season with salt and pepper.

History of the Taco

Historians believe the origin of the taco started in Mexican silver mines sometimes around the 19th century. The first type of taco was “taco de minero”, translation = miner’s tacos, similar to the dynamite shaped taquito.

Taquito is a Spanish word that translates to small taco, The word “taco” referred to the little charges they would use to excavate the ore.

CHILE SPICED FISH TACOS

These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of “delicious” dynamite.

Recipes header
fish tacos

Chile-Spiced Fish Tacos with Corn-Poblano Sauté

A plate of fish tacos can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 medium red onion
  • 1 poblano pepper
  • 1 ⁄4 oz fresh cilantro
  • 12 oz pollock fish
  • 1 ⁄2 oz Mexican chile spice blend use 1 1⁄2 tsp
  • 4 6-inch flour tortillas
  • 5 oz corn
  • 1 lime
  • 1 romaine heart
  • 1 oz sour cream
  • kosher salt & ground pepper
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: Halve, peel, and thinly slice all of the onion. Halve poblano, remove stem, core, and seeds, then cut into 1⁄2-inch pieces. Pick cilantro leaves and finely chop stems, keeping leaves whole.
  • Prep fish: Pat fish dry and cut into 11⁄2-inch pieces. In a medium bowl, rub fish with 1 tablespoon oil, then toss with 11⁄2 teaspoons of the chili powder (save rest for own use), and a pinch each salt and pepper. Let sit until step 6.
  • Warm tortillas: Working with 2 tortillas at a time, cook in a medium nonstick skillet over medium heat until warmed and softened, about 30 seconds per side. Stack and wrap in foil as you go.
  • Make corn & poblano sauté: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add poblanos and all but 2 tablespoons of onion. Season with a pinch each salt and pepper; cook, stirring occasionally, until lightly charred, 5–6 minutes. Add corn and chopped cilantro stems; cook, stirring, until heated, 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.
  • Prep salad & crema: Squeeze 1 tablespoon lime juice into a large bowl and cut remaining lime into wedges. Add 1 tablespoon oil and remaining onion to bowl, season with salt and pepper, and toss. Halve romaine lengthwise and cut crosswise into 1-inch pieces. Add to dressing and toss. In a small bowl combine sour cream with 1 teaspoon water; season with salt and pepper.
  • Cook fish & serve: Wipe out skillet and heat 2 tablespoons oil over medium-high. Add fish and cook, turning once, until lightly charred and cooked through, 3–4 minutes. Build tacos at table; fill tortillas with fish and some of the salad. Drizzle with crema and garnish with cilantro leaves. Serve lime wedges, corn-poblano sauté, and rest of the salad alongside.
Keyword eat, eat healthy, fish, fish tacos, foodie, quick meals