Sunday, March 17, 2024

Israeli Chopped Salad

 



A chef I know made this for me and I loved it. I've been making it a lot lately. You can prep all the ingredients and then throw small batches together all week. It's clean, healthy and satisfying. 


Israeli Chopped Salad


Salad

Kale – sliced thin

Persian cucumber – seeded and chopped

Green onion – green and light green parts sliced

Parsley – chopped

Cilantro – chopped

Almonds – toasted

Pistachios – toasted

Tart cherries – chopped

Feta – sprinkle at the end

Sumac – sprinkle at the end

 

Dressing

Olive oil

Lemon juice

Splash of red wine vinegar

Garlic smashed into a paste

Pepperoncinis – minced

Salt

Pepper

Za’atar



Wednesday, February 7, 2024

Israeli Chicken Sofrito Dinner with Sides




This dinner was perfection. My new weekly go-to.
 
Israeli Chicken Sofrito 
Recipe here
I’ve made this a few times and every time I make a few adjustments. Tonight I made it with 2 legs and 2 thighs (skin on). Same sauce and spices. Added 1/8 t cayenne pepper. Next time I would add parsley or cilantro at the very end. 
 
Roasted Za’atar Carrots 
Recipe here (minus the yogurt sauce)
 
Sauteed Kale 
Recipe here
 
White rice
Day old so I reheated with 2 T butter and a splash of water

Monday, December 11, 2023

Shredded Chicken Taco Bowls




  

This is a new dinner I crave every few months. It’s so satisfying. It has it all… carbs, protein, spice, salt, crunch. I love it every time.

 

Shredded Chicken Taco Bowls

 

Shredded chicken (recipe below)

White rice

Cumin black beans (some version of this recipe)

Some type of cabbage slaw (this is the cabbage salad from Erewhon and I love it)

Iceberg lettuce, chopped

Cilantro

Jalapeno, sliced super thin

Tortilla chips

Steamed broccoli

Salsa

Sour cream

 

I plate it all divided so it looks pretty and then mix it all together before I eat it.

 

Shredded chicken

 

Chicken Tenders – 1 package

Simply Organic mild taco simmer sauce – 1 packet

 

Put the tenders in a small pan with the sauce and set to low for 30-45 minutes. Stir them around every so often and once they are cooked, use two forks to shred the meat. It should break apart very easily. Then leave in the sauce until you are ready to plate.


Wednesday, July 19, 2023

New Summer Salad Obsession





My friend Amy introduced me to this delicious summer salad and I'm obsessed. It's perfect right now with all the nectarines and tomatoes in season. Can't get enough of it. 

Arugula
Nectarines
Tomatoes
Fresh mozzarella (squeeze out the water)
Brianna's organic vinaigrette

Tuesday, July 11, 2023

Doug's Caesar Perfection

 



My friend Doug made a simple and perfect caesar recently. The best part was the introduction to croissant toast croutons. They were amazing and easy because you don't have to do anything to then except cube and toast, toss and toast, until golden.

Doug's Caesar Dressing

3 large garlic cloves
salt
pepper
1T mayo (I use veganaise)
1T Dijon
1T white wine vinegar
1T lemon juice
shaved parmesan
1t Worcestershire sauce
1/2 cup olive oil (I used 1/3 cup because I like more of a punch)

* I added a teaspoon of rinsed capers out of habit. Nice add but not necessary.

In a food processor, blitz garlic with salt and pepper. Then add mayo, dijon, vinegar, lemon juice, parmesan, worcestershire sauce and blitz again. With it running, drizzle olive oil slowly to emulsify. 

Toss with romaine, fresh grated parm, and croissant toast croutons.


Teriyaki Chicken Thighs & Veggies





This is hands-down my new favorite dinner. I've been making it weekly and it's so easy and flavorful. 

Teriyaki Chicken Thighs

* I use olive oil instead of vegetable oil. I have been using skinless thighs and it's fine. I definitely trim the fat first and I made sure to do it on medium high, often with a heavy pan on top, so it really browns on the first side. I double the sauce and I add sliced green onion and sesame seeds at the end.

Stir Fry Sugar Snap Peas with Garlic & Sesame

* I followed the recipe except I use olive oil. I also waited a little bit to add the soy sauce and I use low sodium tamari. 

Grilled Asparagus & Green Onion
* I used asparagus plus the light green & white ends of green onion, tossed with olive oil, salt and pepper and then grilled on the BBQ. Also works to broil it. 



 

Friday, March 3, 2023

Chicken Katsu with Cauliflower Fried Rice

 



Just made this tonight and it's my new favorite dinner....

 

Chicken Katsu with Cauliflower Fried Rice

 

I made a basic recipe for Chicken Katsu (flour, egg, panko) and added seasoning (salt, pepper, garlic powder, onion powder) and toasted sesame seeds to the panko mixture. Then pan fry in mostly olive oil and some butter on medium/medium high heat until golden brown. Flip and brown the other side, then transfer to a wire rack. Serve with cauliflower fried rice, kimchi and sriracha plus a green veggie for a perfect dinner.

 

Cauliflower Fried Rice

 

Olive oil

1/3 onion, small chop

2 carrots, small chop

1/2 zucchini, small chop

Green onion, sliced

3 cloves garlic, minced

1-2 T ginger, minced

Cauliflower rice (frozen)

2 eggs, scrambled

Tamari or low sodium soy sauce

Toasted sesame seeds

 

Saute onion in olive oil over medium heat. Add carrot, zucchini and green onion. When almost done, add more oil, ginger and garlic. After a few minutes add ¾ bag of frozen cauliflower rice. Stir and heat for several minutes. When almost ready to serve, push everything to the side and melt 1 T butter in the pan. Add scrambled eggs and saute. Once cooked all the way, mix in with other ingredients. Sprinkle tamari and stir to combine. Finish with toasted sesame seeds and serve with sriracha and kimchi.

Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

 



I had this salad recently and couldn't stop thinking about it so this is my best stab at recreating it. 

Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

Escarole, rinsed and chopped into large pieces

Sliced almonds, toasted (or smoked almonds if you can find them)

Parmesan, freshly grated

 

Dresssing

 

Lemon rind of one preserved lemon (very strong flavor so maybe use ¾)

3 clove garlic, minced 

1/3 cup lemon juice

1 T honey

1/4 cup white balsamic vinegar

½-3/4 cup olive oil

Black pepper

 

Remove the flesh from a preserved meyer lemon, then rinse, chop up the rind and put in a blender. Add the other ingredients and blend until smooth. 

 

Toss the escarole with the dressing and top with toasted almonds and fresh parmesan. 

Gjelina Inspired Za'atar Roasted Carrots with Tahini-Yogurt Sauce


 

Za’atar Carrots with Yogurt Tahini Sauce

Inspired by Gjelina

 

Carrots – shaved and cut in half lengthwise or into chunks on the diagonal 

Olive oil

Za’atar

Cumin

Brown sugar

Sesame seeds

Salt

Pepper

Parsley or cilantro - optional

 

Preheat oven to 425. Toss all ingredients together in a bowl and lay out on a large cookie sheet. Roast for 8-10 minutes, then flip and roast for 8-10 more, until perfectly roasted. 

 

 

Yogurt Tahini Sauce

Inspired by GP’s recipe

 

3 T tahini

¼ cup boiling water

2-3 cloves of garlic, minced and smashed into a paste with the edge of your knife

¼ cup Greek yogurt

3-4 T freshly squeezed lemon juice

¼ cup olive oil (or less)

Sea salt

Freshly ground pepper

 

Whisk the tahini and water together until smooth. Whisk in the remaining ingredients and taste for balance. Adjust as necessary. I like a lot of lemon and garlic but adjust as you like it. 

 

Spread yogurt tahini sauce on plate and then top with carrots. Sprinkle with parsley or cilantro for added flavor and color. 

Easy Weeknight Bone-In Skillet Pork Chops

 


Here is a recipe for easy weeknight pork chops…

 

Take pork chops out of the fridge and let come to room temp. Once they are room temp, put them between 2 sheets of parchment paper and pound to roughly 3/4" or so. Pat with a paper towel and then season both sides with:


Garlic powder 

Onion powder 

Lemon pepper 

Salt

Pepper

 

Add 2 T olive oil and 1-2 T butter to an oven safe pan (like a cast iron skillet) and turn heat to medium high. When it’s hot, add a tiny bit of chicken bouillon and stir to mix, then add the seasoned pork chops. over medium high heat with a few table
Brown and olive oil and butter and tiny bit bouillon. Once browned, flip and brown the other side. Once that side is also browned, transfer the pan to the oven until internal temp registers at 138-140 degrees. Remove and transfer to a plate. 

 

While those rest, add some minced garlic and rosemary to the pan and whisky all the juices and browned bits. Then add chicken broth to the pan, maybe ½ cup. Whisk it all together and bring to a boil, then reduce the heat. After 5 minutes or so, pour over pork chops and serve hot. 

Tuesday, November 15, 2022

Arugula Salad w/ Chicken, Artichoke Hearts and Hearts of Palm

 


I can’t get enough of this salad and am making new versions every day. I’ve been really loving this version with chicken. 

Salad Base

Arugula

Micro greens

Artichoke hearts, sliced

Hearts of palm, sliced

Cooked chicken breast, sliced or cubed 


Optional Add Ons

Hemp seeds

Cooked asparagus

Cooked broccoli

Roasted beets

Mozzarella


Shallot Vinaigrette

1/3 cup olive oil
Juice of one lemon
¼ cup white wine vinegar
1 T dijon mustard
1 T minced shallot

1/2 t honey
Salt and pepper

 

Cooked Chicken Breast

Preheat oven to 350. Melt 2 T butter and 2 T olive oil in an oven safe pan over medium-high heat. Season chicken breasts with salt, pepper and garlic powder. Brown chicken on both sides until a nice golden crust appears. Once both sides are browned, transfer pan to the oven and cook until internal temp registers to 165 degrees. It usually take 3-10 minutes depending on the side of the chicken breasts so I check the internal temp once or twice with a meat thermometer. Remove and let rest for a few minutes, then slice and enjoy!



Friday, November 11, 2022

Kevin's Tuna Salad


I got this recipe back in 2016 from my friend Kevin Erickson. I searched through my recipe file today to track it down and voila, here she is. Just as good as I remembered. 


Good quality tuna in olive oil

Veganaise

Kalamata olives

Celery

Capers

Pickles

Dill

Red onion

Pepper

 

Serve on bread or over arugula and micro greens mixture

Arugula Salad on Repeat

 


I needed a re-set so I've been trying to eat more salads lately. I made this amazing salad the other day and now it's on repeat - on it's own for lunch or with something else for dinner. 

Salad

Arugula

Micro greens

Artichoke hearts, sliced

Hearts of palm, sliced

Garbanzo beans, rinsed

Roasted golden beets (store bought with an amazing dressing)

Steamed broccoli

Mozzarella, cut into little strips or cubes

* Next time I will add toasted pine nuts

 

Shallot Vinaigrette

1/3 cup olive oil
Juice of one lemon
¼ cup white wine vinegar
1 T dijon mustard
½ t fresh oregano, finely chopped
1 T minced shallot
Salt and pepper

Thursday, September 8, 2022

Perfect Weeknight Dinner

Photo courtesy of Epicurious


I love a good fattoush salad and crave it every year when it's tomato season. Tonight I finally made it happen. I love this recipe because you can prep/chop all the ingredients and extra dressing and then you can whip together a fattoush salad for lunch or dinner very quickly for the rest of the week. I served this with chicken paillard and grilled asparagus for dinner. Perfection!


Fattoush Salad

 

Romaine

Persian cucumbers, peeled and seeded

Tomatoes

Radish

Green onion, green parts

Parsley

Mint

Pita or naan (I use naan), brushed with olive oil and toasted or broiled until crisp

 

Dressing (from Epicurious.com)

 

4 t ground sumac, soaked in 4 t warm water for 15 minutes

3 T lemon juice

2 T pomegranate molasses

2 garlic cloves, minced and smashed into a paste

2 t white wine vinegar

Fresh mint, minced

1/3-1/2 cup olive oil

Kosher salt

Pepper

 

 

 

 

Sunday, February 27, 2022

Miso Glazed Salmon



I made this recipe up from looking at a few different versions online. It was so easy and so good.

Roughly….

3 T white miso
3 T mirin
3 T sake
1-2 T soy
1 T light brown sugar
1-2 t minced ginger
¼ t sesame oil
 
Marinate skin-on salmon for one hour. 

Sprinkle with sliced green onion. Broil for 8-12 minutes. Ish. Check after 6 minutes to see if skinny end should be cut off. 

Sprinkle with black sesame seeds and serve with white rice and a green vegetable.

* I usually cut the skinny half off and eat it while I wait for the rest, hence the teeny piece in the photo.
 

Mackay's Salad


Great salad recipe from my friend Mackay. I will be making this weekly because it’s so easy and delicious. 

 

Mackay’s Salad

 

Romaine

Croutons – homemade or Bay Cities

Green onion

Avocado 

 

Dressing

2 T veganaise

2 t Dijon

2 garlic cloves, pressed 

1/4 cup fresh lemon juice

1/3 cup olive oil (roughly)

1/2 cup freshly grate parmesan

Salt and pepper


Saturday, August 7, 2021

Baked Feta Pasta

 

Photo courtesy of The Washington Post


This recipe for Baked Feta Pasta went viral on Tik Tok during Covid. When tomato season started I was ready to try it and am now obsessed. It is so easy and so delicious. My only tip is to stir it together when you remove it from the oven, and ideally add the pasta asap. Don't let it sit for very long or the feta starts to harden and it doesn't get creamy. And don't forgot the chopped basil. It helps make the dish. 



Grilled Shrimp Skewers



Here is a basic marinade for Grilled Shrimp Skewers from Dinner at the Zoo blog.  I like to serve these with green beans cooked on the grill with olive oil, salt, and chopped garlic (added for the last few minutes so it doesn't burn) and either sautéed white beans with garlic, olive oil and seasoning or iceberg lettuce chopped with La Victoria taco sauce. Sounds weird but it's delicious. 


Sunday, April 25, 2021

Lunch Obsession

 



I’m currently obsessed with this little lunch creation…

 

Brown rice cake

Good hummus * 

Squeeze of lemon 

Radish slices

Chives

Pepper

 

* I just discovered Ithaca lemon dill hummus and love it.

Thursday, April 15, 2021

Emma's Chickpea "Tuna" Salad

 


Emma’s Chickpea “Tuna” Salad

1 can of chickpeas, drained, rinsed and mashed

Vegan mayo

Sweet relish

Organic celery

Salt & Pepper

 

Eat straight from the bowl, on an open-faced sandwich with avocado and seasoning, or scoop with a tortilla chip and top with a dot of hot sauce as shown above. 

 

Other options to mix in:

 

Fresh lemon juice

Shallot

Dijon

Herbamare 



Sunday, March 28, 2021

Antioxidant Salad with Chicken Paillard

 





I had this salad recently and had to recreate it. It’s so good and satisfying. It also had bee pollen and pepitas but I prefer it without those. 


Antioxidant Salad with Chicken Paillard


Salad


Mixed Greens

Goji berries

Pomegranate seeds

Blueberries

Blackberries

Pistachios

 

Balsamic Vinaigrette

 

3-4 T balsamic vinegar

1 T Dijon mustard (heaping tablespoon)

2 garlic cloves, minced

Juice from one large lemon wedge

1/3 cup olive oil

Salt & pepper

 

Chicken Paillard


Boneless, skinless chicken breast – butterflied and pounded thin 

Garlic powder

Salt & pepper

2 T olive oil

2 T butter – don’t skip the butter!

 

Sprinkle cutlets with salt, pepper and garlic granules. Heat butter and olive oil in large sauté pan over medium high heat. When it’s hot, add the cutlets and cook until perfectly browned. When they are ready, flip and brown on the other side. If you used enough olive oil and butter, you should just be able to flip it. If not, you can add more. Once browned remove to a platter. Cut on the diagonal into little strips and serve with a lemon wedge. 

 

 * My kids love this chicken. It's great with caesar salad as well. 




Wednesday, March 3, 2021

Chicken Parm Meatballs




I’ve always been a fan of the site Dinner: A Love Story. If I had more time or kids who liked new things, I would cook from her site more often. I've enjoyed everything I've ever tried, for years. Tonight I made the Chicken Parm Meatballs and loved them. My kids said it tasted like my chicken burgers, which they hate. So the moral of the story is that if your kids like chicken burgers or are open to delicious new foods, they will love these, as I did. If your kids hate chicken burgers or new things, maybe pass on this recipe. I will make these again for sure, but maybe when my kids aren’t around. 

Sunday, February 21, 2021

Chocolate Cherry Smoothie


Chocolate and cherry is such a great combo that I gave it a whirl in a smoothie. It was delicious. These are rough estimates because I just eyeballed it so taste and adjust as necessary.

 

Chocolate Cherry Smoothie

 

2 T Chocolate flavored plant-based protein powder

2 T Siggi’s black cherry yogurt

2 T almond butter

½-1 cup frozen cherries 

½ cup almond milk

1 t chia seeds

1 t hemp seeds

3-5 ice cubes

½ cup water



Wednesday, February 3, 2021

Meatless Monday: Bulgogi Tofu & Hibachi Zucchini

 


I got this recipe from my friend Anne’s Instagram story. It was so fast and easy. My kids don’t love tofu so it was a hard sell for them but I loved it. I served it with Hibachi Zucchini (recipe here) and a quick rice dish (day old white rice with butter, chicken stock, chicken bouillon, soy sauce and green onion) for a fast and flavorful meal. 

 

Bulgogi Tofu


1 T sesame oil

Green onion, chopped large

1 block of soft tofu

4 T Bulgogi sauce

 

Heat sesame oil in a pan over medium heat. Add green onion. Sauté for a few minutes, then add tofu and bulgogi sauce. Heat for several minutes until warmed through. 


Serve with a drizzle of Sriracha. 

 

Sunday, January 24, 2021

Anne's Chicken Panini



My friend Anne posted this on her Instagram story and it looked like a fun new combo to try. I loved it. Will make again for sure!

Chicken Panini

 

Ciabatta rolls

Roasted chicken slices 

Cheddar cheese

Garlic spread (from Trader Joe’s or Whole Foods)

Caramelized onions (with a little brown sugar and balsamic at the end)

Greens (tossed with olive oil and balsamic)

 

Assembly:

 

Put chicken and cheese on ciabatta bread and toast on a panini grill. Rub with a bit of olive oil and toast some more. When done, open the sandwich and spread the garlic spread, caramelized onions and greens. Cut in half and enjoy!


Friday, January 8, 2021

Cucumber Side Salad

 
I made this cucumber salad as a refreshing side dish for salmon with sumac tzatziki, coconut rice and naan with pomegranate dip. It was just what the meal needed.


Persian cucumber, seeded and sliced 1/4" thick
Olive oil
Red wine vinegar
Mint, chiffonade 
Sumac
Salt & pepper

Monday, December 28, 2020

Sauteed Cabbage


I'm a sucker for sauteed cabbage. This recipe is inspired by the delicious cabbage in the deli case at Erewhon. I served this with chicken potstickers for a perfect dinner.

Sauteed Cabbage 

1 T canola oil

1/8 t red chili flakes
1 head of cabbage, cut into large bite-size pieces 
2-3 cloves of garlic, sliced thin
¼ cup chicken stock 
few splashes soy sauce

½ t toasted sesame oil

Green onion, green parts thinly sliced

Black sesame seeds

Using a wok or other large pan, turn heat to medium-high, then add canola oil. Add the red chili flakes and cabbage and sauté, stirring occasionally, for about 5-10 minutes until it begins to brown. Turn heat down a bit and add the garlic with a tiny splash of oil so it doesn’t burn. When it appears to be almost done, add chicken stock, soy sauce and splash of toasted sesame oil. Stir to combine and let cook for a few more minutes. Sprinkle in green onions. Serve hot with a sprinkle of black sesame seeds.


Smoked Salmon Appetizer



My friend Ann introduced me to this delicious combo and my daughter and I have been eating it for lunch once a week. I also made this as my Christmas night dinner because I was feeling too lazy and content to take on lasagna. So good....

Smoked Salmon Appetizer

 

Smoked salmon

Tablewater crackers

Cream cheese

Capers

Fresh squeezed lemon juice


Sunday, December 27, 2020

Tomato Risotto w/ Chicken Thighs



I've been making this risotto during the last 9 months of quarantine and I love it. Before I never had the time or patience to make risotto. I want to try other variations but I love this so much that it's hard to switch it up. This recipe is based off a Bon Appetit recipe and my friend Larry's recommendations. I serve with his quick pan-fried chicken thighs. 

 Tomato Risotto

2-3 T olive oil

2-3 T butter

1-2 shallots, minced

3 cloves of garlic, minced

1-1.5 cups arborio rice

Maldon salt

1-2 T tomato paste

1/4-1/2 cup white wine

2 cups cherry tomatoes, chopped (less if out of season)

5 cups homemade chicken stock, warm

1 cup freshly grated parmesan

Fresh parsley, chopped

 

 

Heat olive oil and butter in a medium saucepan. Sauté shallots until very soft. Add garlic and sauté making sure not to burn. Sauté about 1 minute. Add risotto and sauté until every grain is coated with butter and oil and some grains are translucent, about 2 minutes. Add the tomato paste and big splash of wine. Stir in and add the chopped tomatoes. Stir and let the liquid start to evaporate and let the tomatoes start to soften. Sprinkle with salt. Then start adding the warm chicken stock ¾-1 cup at a time. Have risotto on medium heat so it’s simmering enough that the water is evaporating. When the liquid is almost all evaporated, stir in another cup of stock. Continue to stir. After about 20 minutes and/or 4 cups of stock, check for doneness. When it’s almost ready, add one more ladle of chicken stock. When that’s done, remove from heat and add parmesan and parsley. 


Chicken Thighs


Trim fat and let come to room temp. Pound thin and sprinkle with salt, pepper and garlic powder. Pan fry over medium-high heat in olive oil and butter.


Candy Cane Rice Krispy Treats




My friend Perry makes the best Rice Krispy treats.  I made these for George's holiday party and we coudn't stop eating them. SOOO GOOD!

Perry's tips

1. A little extra butter

2. A little less rice krispies

3. Top with crushed candy canes


Rosemary Cashews

 


These are the cashews we included in the sack lunch for the Terp Invitational so many years ago at Chambers Bay. It's a Barefoot Contessa recipe so of course it's good. My friend Julianne's mom made them and all the golfers raved about them. This year I made several batches to give to friends. 

Watch the temp and cook time. One of my batches burned. It makes a difference if you buy roasted or raw. 

Rosemary Cashews

1 1/4 pounds cashew nuts

1 T melted butter


Preheat oven to 375. I would do 275 and warm for longer just to make sure they don't burn.


Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.