Blog Archives

May 21st, 2020

5/21/2020

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Baked Lemon Blueberry Donuts

SERVINGS: 12
DIETARY: None
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/12-14 min (per batch)

Donuts

2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cc sugar
2 eggs
1 c. whole milk
2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
1 1/2 c. fresh blueberries
2 tbsp. lemon zest

Garnish

10 oz. white chocolate, melted
candied lemon peel

Pre-heat oven to 350˚ F.
In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and metled butter. Add the melted butter last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries and lemon zest.
Spoon batter into a liberally greased donut pan. Fill the molds about halfway up so when they bake they don't overflow. I used a 6 donut pan, so it took two batches.
Bake for 12-14 min. Remove from the oven and let them cool for a few minutes before removing the donuts from the pan.
Once cooled, spoon or brush some melted white chocolate on each donut then top with candied lemon peel. Perfect for a hot summer day!

"Me Cuisine" Tips

You can also make a lemon glaze by mixing powdered sugar and lemon juice. Makes a delicious icing.
The donuts should be a nice golden brown on the outside. Use a toothpick to make sure they are baked all the way through.
I used fresh blueberries, but using frozen blueberries will ensure they don't burst while baking the donuts.

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May 20th, 2020

5/20/2020

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Beef and Broccoli

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/20 min

Beef

1 1/2 lb. flank steak, cut into thin slices
1 tbsp. corn starch
1 tbsp. vegetable oil
salt and pepper

Veggies

2 heads broccoli, cut into small florets
1 yellow onion, sliced thinly
4 cloves garlic, chopped finely
1 tbsp. vegetable oil
salt and pepper

Sauce

1/2 c. dark soy sauce (regular works too)
1/4 c. dark brown sugar
2 tbsp. rice wine vinegar
1 tbsp. oyster sauce
1/2 tbsp. ground allspice
1/2 tbsp. corn starch

Garnish

toasted sesame seeds
chopped green onions
rice

Begin by making the sauce. Mix all of the sauce ingredients into a bowl and whisk until the mixture is completely combined and the corn starch is dissolved. Place in the fridge for 10 min.
Next, in another bowl, mix the beef, corn starch, and salt and pepper. Make sure the beef is completely coated. Set aside.
Now it is time to cook. Heat a wok or pan on high heat with 1 tbsp. oil. Once hot, add the beef and cook for 4-6 min or until the beef begins to brown. Remove from heat and pour the beef into another bowl.
Add another 1 tbsp. oil to the pan on high heat. Once hot, add all of the veggies and cook for 5-6 min or until the onions are caramelized.
Add the beef back into the pan with the veggies and also add the sauce mixture. Cook for about 5-6 min or until the sauce has thickened and is coating all of the veggies and beef.
Remove from the heat and serve with Jasmine rice and the garnish.

"Me Cuisine" Tips

This is not traditional beef and broccoli because of the addition of onions. I like the onions because they pair well with the beef and add more sweetness.
Coating the beef in rice flour will make it more crispy, but sometimes it is harder to find.
Woks work well because the pan heats up quickly and is perfect for making the beef and veggies crispy.

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May 13th, 2020

5/13/2020

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Kung Pao Chicken

SERVINGS: 4-6
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

Kung Pao Chicken

1 1/2 lb. boneless, skinless chicken thighs, cut into 1/2 in. squares
1 tbsp. cornstarch
1 tbsp. Chinese white wine
1 tbsp. vegetable oil + 1 tsp. sesame oil (for cooking, not marinade)
salt and pepper

Kung Pao Sauce

1/4 c. soy sauce
3 tbsp. brown sugar
2 tbsp. rice wine vinegar
1 tbsp. oyster sauce
1/2 tbsp. corn starch
salt and pepper

Veggies

2 red bell peppers, cut small
2 zucchinis, cut small
4 small dried red Chinese peppers, whole
4 cloves garlic, diced fine
1 tbsp. ginger, grated
3 tbsp. green onions, chopped
2 tbsp. salted peanuts, roasted
1 tbsp. vegetable oil (for cooking)
salt and pepper

Begin by marinating the chicken. Mix all of the Kung Pao chicken ingredients in a bowl until all the chicken is evenly coated. Place in the fridge for 20 min.
Next, make the sauce. Mix all of the sauce ingredients in a bowl and whisk until completely mixed and uniform. Place in the fridge for 20 min.
After 20 min, remove the chicken and the sauce. Have all of the ingredients next to the stove so they are all ready to get cooked.
Start by heating 1 tbsp. vegetable oil and 1 tsp. sesame oil in a wok or skillet on high heat. Once hot, add the chicken and cook for about 5-6 min. Once brown and cooked on the outside, remove from the heat and pour into a separate bowl.
Add another tbsp. of oil into the pan. Add all of the veggies except the peanuts and green onions to the pan. Cook for 3-4 min.
Add the chicken, peanuts, and green onions to the pan. Cook for about 2 min.
Add the sauce to the pan and turn down the heat to medium and reduce the sauce for 6-8 min until thick and is sticking to the chicken and veggies.
Remove from the heat. Serve with jasmine rice and toasted sesame seeds.

"Me Cuisine" Tips

To make it less spicy, add less Chinese red peppers.
Traditional Kung Pao Chicken is made with Sichuan pepper corns, which add a nice spicy, cooling flavor to the chicken.
If you can't find Chinese white wine, just use rice wine vinegar instead.
Replace the dark brown sugar with honey for a different flavor combination.

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May 11th, 2020

5/11/2020

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Grilled Turkey Burgers

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/12 min

Turkey Burgers

2 lbs. ground turkey
1 tbsp. minced garlic
1/4 c. red onion, diced fine
2 tbsp. Worcestershire sauce
2 tbsp. poultry seasoning
4 slices sharp cheddar cheese
4 brioche buns, toasted
salt and pepper

Burger Sauce

1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. white wine vinegar
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. relish
salt and pepper

Start by making the burger sauce. Combine all of the burger sauce ingredients in a small bowl with a whisk until one uniform mixture. Cover and put in the fridge.
Next, make the burger patties. Put the ground turkey in a large bowl with the garlic, onion, Worcestershire sauce, and poultry seasoning. Mix with your hands until everything is distributed evenly.
Form into four 1/2 lb. patties and place on a plate/tray. Use a bun to ensure the patties will be the same size (if anything make sure they are a 1/4 in. burger because they may shrink). Place in the fridge for about 10-20 min.
While the patties are grilling, get all the toppings ready and oil a preheated grill to med-high heat. For toppings, I just used lettuce, tomatoes, red onions, and pickles.
When the grill is preheated, take the turkey patties out of the fridge, season each of them on both sides with salt and pepper, and use your thumb to make a small indent in the middle so they don't shrink.
Once seasoned, place the patties on the grill and cook each side around 5-6 min on each side. On the last minute of cooking, put a slice of cheese on each patty and cook until melted.
Slather some sauce on each bun, put the toppings on, and then the patty. You will not miss the beef with this recipe!

"Me Cuisine" Tips

Poultry seasoning can typically be found in any supermarket, but you can make it yourself by mixing ground sage, ground rosemary, and ground thyme.
You can freeze the patties ahead of time as well. This could help maintain the shape of the patties before you grill them.
If the burger sauce is too spicy, take out the cayenne pepper. I personally like a slight kick in my sauce.

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May 07th, 2020

5/7/2020

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Instant Pot Chicken Jambalaya

SERVINGS: 6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/40 min

Jambalaya

1 lb. chicken tenders, chopped small
10 oz. andouille sausage, sliced thin
2 c. long grain rice
3 bell peppers, chopped small
3 celery stalks, chopped small
1 large yellow onion, chopped small
12 oz. canned diced tomatoes
2 1/2 c. chicken stock, unsalted or low-sodium
4 cloves garlic, diced fine
2 tbsp. neutral oil
1/2 tbsp. dried thyme
3 dried bay leaves
3 tbsp. cajun spices
1 tbsp. dried oregano
salt and pepper

Start by heating a large pan/pot on med-high heat with 2 tbsp. of oil. Once hot, add the sausage and cook for about 3-5 min.
Add the chicken, peppers, celery, onions, and garlic and cook on med heat. Cook for about 5-6 min.
Add the rice, dried thyme, bay leaves, cajun spices, dried oregano, and salt and pepper. Toast the rice for 4 min.
Remove from heat. Put all of the par cooked ingredients into the Instant Pot. Add the diced tomatoes and chicken stock. Mix all of the ingredients until evenly distributed.
On your Instant Pot, use the "Rice" setting (should be pressure cook on high for 12-15 min). Follow the instructions on your pressure cooker.
Once the timer goes off and is fully done, remove the lid safely and check the doneness of the rice. It should fluff easily with a fork and not mushy. Enjoy!

"Me Cuisine" Tips

You could add all of the ingredients to the Instant Pot and cook everything that way as well, just increase the time to 20 min. However, sauteeing in a pan allows the flavors to fully develop and creates more depth.
Pairs well with hot sauce and green onions.
Green bell peppers, onions, and celery is known as the "Holy Trinity" in Louisiana and replace the more common French mirepoix (carrots, onion, and celery).

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May 07th, 2020

5/7/2020

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Spicy Peanut Thai Chicken Salad

SERVINGS: 5-6
DIETARY: Gluten-Free (without wrap), Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/0 min

Thai Chicken Salad

1 medium rotisserie chicken, skin removed and shredded
2 packages coleslaw mix
1 bunch of green onions, cut small
1/2 bunch cilantro, cut small
2 jalepenos, cut small

Peanut Sauce

4 cloves garlic, diced fine
1/2 knob ginger, diced fine

6 oz. peanut butter (I used chunky, natural)
1/4 c. soy sauce
1 tbsp. sesame oil
2 tbsp. honey
1/2 tbsp. crushed red pepper

The easiest recipe ever made! Mix all of the peanut sauce ingredients in bowl and whisk until combined. Set aside.
Mix the Thai chicken salad ingredients in a separate bowl until distributed evenly. Add the peanut sauce to the Thai chicken salad mixture. Mix until combined and all ingredients are coated evenly. Serve in a toasted wrap or enjoy over some greens.

"Me Cuisine" Tips

If toasting a wrap, put a portion of chicken salad in a wrap. Take the left and right sides and fold them in the center. Using the fold closest to you, wrap around the mixture an roll. Heat a pan to high heat and toast crease side down for about 30 sec. Repeat on the other side.
Thai food is known for its combination of sweet, salty, and spicy.
Cooking some rice noodles and putting them in the salad will add new texture and will soak up all the sauce.

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May 05th, 2020

5/5/2020

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White Chicken Chili

SERVINGS: 5-6
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/4-6 hrs

White Chili

1 1/4 lb. ground chicken
24 oz. chicken stock, unsalted or low-sodium
2 cans navy beans, strained
2 cans diced green chilis
6 tomatillos, chopped small
3 cloves garlic, diced fine
2 serrano peppers, diced very fine
1 yellow onion, chopped small
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. dried oregano
1 tsp. cayenne pepper
1/4 c. heavy cream
2 tbsp. olive oil
salt and pepper

Start by cooking the raw ingredients. Heat a large pan/pot to med heat with the olive oil.
Add the garlic, serrano peppers, onion, tomatillos, chicken, cumin, chili powder, dried oregano, and cayenne pepper to the pan/pot. Cook for about 10 min or until everything is cooked though. Remove from heat.
Put the cooked ingredients and spices into the slow cooker. Add the green chilis and chicken stock to the slow cooker. Put on low heat and cook for about 2-3 hrs.
After the 2-3 hrs, add the beans, heavy cream, and salt and pepper. Cook for another 2-3 hrs and its good to go.

"Me Cuisine" Tips

Popular toppings for white chili are tortilla strips, sour cream, chives, and red hot sauce.
Season the chili liberally in the beginning so the liquid absorbs all the spices. The biggest mistake is under seasoning chili.
You can use any white beans in this chili, I just prefer navy beans.
This recipe is spicy! Reduce the spice by using less serrano peppers or cut out the cayenne.

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May 05th, 2020

5/5/2020

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Teriyaki Steak Roll Ups

SERVINGS: 4
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Teriyaki Steak

32 oz. thin flank steak, portioned out into 8 4 oz. cuts
1/2 c. soy sauce
3 cloves garlic, diced very finely
1 tbsp. grated fresh ginger
1 lime, juiced
2 tbsp. honey
salt and pepper

Vegetables

8 sprigs asparagus, halved
8 green onions, halved
2 yellow bell peppers, cut into small thin strips
2 portabello mushroom caps, cut into small thin strips
2 tbsp. olive oil
salt and pepper

Whisk together the soy sauce, garlic, ginger, lime juice, honey, and salt and pepper in a large bowl. Put the portioned steak into the bowl and mix together so each piece is coated. Marinate in the fridge for 30 min.
Grease the grill and preheat to high heat.
Distribute the oil on the veggies evenly and add salt and pepper. Fill each portion of steak with veggies in the middle and fold the left and right side in. Be sure to distribute the veggies evenly.
Place the crease side down on the grill to ensure the steak does not unravel. You can also put a toothpick through the steak as well.
Grill on each side for about 4 min covered, remove from the grill, and let rest for about 5 min.

"Me Cuisine" Tips

You can also do the roll ups with chicken, just cook for an extra 2-3 min on each side.
I used honey to make the teriyaki marinade less sweet, but you can replace it with brown sugar for more of an authentic flavor.
Serve over rice and drizzle spicy mayo on top. Tastes so good!

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May 05th, 2020

5/5/2020

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Skillet Cookie

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/28 min

Skillet Cookie

1 c. unsalted butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 1/4 c. bread flour or all-purpose
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips or chunks

Preheat the oven to 325 F degrees.
In a large bowl, mix the flour, baking soda, and salt and set aside.
Put the softened butter and brown sugar in a separate bowl. Mix with a hand mixer until small and grainy.
Add the eggs and vanilla extract and mix until the mixture is wet and brown. Should be a uniform mixture.
Next, add the dry mixture in two separate batches and mix until the cookie dough is uniform and mixed thoroughly (do not over mix).
Once properly mixed, fold in the chocolate chip until distributed evenly.
Grease or spray a 10-12 in large cast iron skillet. Distributed the cookie dough evenly throughout the skillet and smooth with a spatula. Place in the oven for about 26-30 min or until the sides are crispy brown and the middle is baked all the way through.
Pairs perfectly with vanilla ice cream and chocolate sauce!

"Me Cuisine" Tips

Put 2 tbsp. maple syrup for an extra depth of flavor.
The colder the butter, the more cakey the cookie will turn out. Use melted butter for a chewier cookie.
Baking the cookie in a skillet allows the edges to be crunchy, yet the inside is soft because the cast iron pan retains heat better than most others.

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May 05th, 2020

5/5/2020

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NY Deli Style Pasta Salad

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Pasta Salad

32 oz. pasta (any shape works), cooked al dente (with a bite) and drained
1 jar sun dried tomatoes in oil, cut into strips
2 yellow bell peppers, diced small
1 lb. spinach, cooked and wilted
1 red onion, diced finely
1 jar roasted red peppers, diced small
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
3 chicken breasts, cooked and cut into strips
1 block parmesan cheese, grated
4 tbsp. olive oil
16 oz. Italian dressing (see below for an easy recipe)
salt and pepper

Begin by cooking the pasta (follow the instructions on the package). Drain, set aside, and cool.
Season the chicken breasts with 3 tbsp. olive oil, salt and pepper (I grilled them 6 min each side). Cut into strips and set aside.
Cook the spinach on med-high heat with 1 tbsp. olive oil, salt, and pepper until it starts to wilt (about 5 min). Set aside.
In a large bowl, mix all the ingredients listed above until they are all mixed and coated in the Italian dressing. Put in the fridge and let the salad marinate for at least 30 min for best results.

"Me Cuisine" Tips

Italian dressing: 1 c. olive oil, 1 tbsp. lemon juice, 2 tbsp. red wine vinegar, 1 tbsp. dried oregano, 1 tbsp. dried basil, 1/2 tbsp. marjoram, salt and pepper. Whisk until the vinaigrette is cohesive and one mixture.
Cut out the chicken to make the pasta salad vegetarian.
Deli ham works really well in this recipe as well.

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recipes

Baked Lemon Blueberry Donuts

Beef and Broccoli

​Kung Pao Chicken

Grilled Turkey Burgers

Instant Pot Chicken Jambalaya

Spicy Peanut Thai Chicken Salad

White Chicken Chili

Teriyaki Steak Roll Ups

Skillet Cookie

NY Deli Style Pasta Salad

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