Category: Fan Requests

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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February 28th, 2020

2/28/2020

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Lemon Rosemary Roasted Chicken with Vegetables

SERVINGS: 4-6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/2 hrs 30 min

Roasted Chicken

6-7 lb. whole chicken
1 stick unsalted butter, cut into 1/8 in. squares
1 whole head of garlic, cut in half horizontally
6 sprigs rosemary
3 lemons, halved
salt and pepper

Vegetables

3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
1 large sweet onion, diced medium
1 leek, cut longs leaves off, cut stem in half length wise, cut small ribbons
6 small red potatoes, quartered
3 sprigs of thyme
3 bay leaves
16 oz. chicken stock, unsalted
3 tbsp. olive oil
salt and pepper

Begin by mixing all of the vegetables with the olive oil, salt and pepper, and herbs. Place them in a medium roasting pan, add the stock, and set aside.
Preheat the oven to 375 degrees F. With the whole chicken, wash it under cold water and pat down with a paper towel until very dry.
Place the garlic, rosemary, and two of the halved lemons inside the cavity of the chicken. Drizzle olive oil inside and add salt and pepper.
Next, place the pads of butter under the skin of the chicken, but on top of the breast until all the butter is distributed. Generously pat in salt and pepper all over the chicken, top and bottom.
If you have kitchen twine, tie the legs over the cavity of the chicken and fold the wings inside so they stay close to the chicken (this is difficult to explain, but YouTube how to truss a whole chicken). This step is not necessary, buts makes for a cleaner appearance.
Place the chicken on top of the vegetables and cover the entire roast with foil to ensure no steam escapes. Roast for about an hour.
After an hour, remove the foil and roast for another hour and a half. The chicken should be brown and crispy on the outside. If you have one, use a meat thermometer and insert it where the thigh and leg connect at the bone to make sure it reads 160 degrees F. Otherwise, cut into that region and ensure its not pink.
With the last lemon, squeeze the juice over top and carve the chicken. Drizzle the stock over top to make the chicken more moist.

"Me Cuisine" Tips

Add different herbs to create different profiles, this is a basic recipe and a template.
Add mushroom to the vegetables to add an earthy note to the stock.
The leftovers can be used for literally any chicken recipe and can replace a store bough rotisserie chicken.
If watching calories, use less butter.

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September 27th, 2019

9/27/2019

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Slow Cooker Santa Fe Chicken with Avocado Lime Crema

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 minutes/6-8 hours

Chicken Stew

5 chicken breasts, skinless, boneless
3 bell peppers, sliced
1 large sweet onion, sliced
4 roma tomatoes, diced
1 6 oz. can green chilies
1 12 oz. can pinto/black beans, drained
2 habaneros, diced (optional)
4 cloves garlic, diced
4 tbsp. chili powder
4 tbsp. ground cumin
1 tbsp. cayenne pepper
3 tbsp. oregano
3 tbsp. olive oil
1 c. chicken stock/water
salt and pepper

Avocado Lime Crema

8 oz. sour cream
1 avocado, cubed
2 limes, juiced
1/2 c. fresh cilantro
1/4 c. green onion
salt and pepper

First, make the stew. Put all of the veggies and garlic at the bottom of the slow cooker. Add the beans and chilies on top of the veggies. Sprinkle about half of the ground seasonings over the veggies and beans and mix together. Pour the stock/water into the pot.
Place the chicken on top of the entire mixture and add the oil. Lastly, place the rest of the ground seasonings on top. Cook for about 6-8 hours on low heat or until the chicken can be pulled apart with a fork.
While the chicken is braising, make the crema. Put all of the crema ingredients into a blender and blend until full incorporated. It should not be too thick and should fall off a spoon. If the sauce is too thick, gradually add more lime juice or vinegar. Place in the fridge until cooled down.
Once the chicken is done cooking, place in a bowl and add the crema over top. This dish tastes amazing with some fresh green onions and avocado!

Me Cuisine Tips

Serve the chicken over some rice...or even cauliflower rice (that's what I used and it turned out amazing)!
To make it spicier, just add more habaneros or other hot peppers.
Adding corn will amp up the texture and make the liquid slightly creamier.

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September 23rd, 2019

9/23/2019

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Slow Cooker Pot Roast

SERVINGS: 6
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/90 min (pressure cooker), 6-8 hrs (slow cooker)

Roast

2 3/4 lbs. beef chuck roast or shoulder
2 tbsp. dijon mustard
generous amount salt and pepper

Accompaniments

2 large carrots, chopped roughly
1 yellow onion, chopped roughly
12 oz. button mushrooms, sliced
2 celery stalks, chopped roughly
1/4 head cabbage, chopped roughly
1 lb. small yellow potatoes
4 cloves garlic, chopped fine
4 oz. tomato paste
16 oz. beef stock
2 sprigs fresh rosemary, chopped fine or whole
2 sprigs fresh thyme, chopped fine or whole
1/2 bunch fresh parsley, chopped fine or whole
2 dried bay leaves
1/4 c. red wine (optional)
generous amount salt and pepper

Put everything in the pot/slow cooker except for the roast (it really doesn't matter how you do it or the order). Generously salt and pepper the roast on all sides and coat the top with dijon mustard.
Place on top of all the veggies and herbs (if you keep the herbs whole, tie them up in a cheese cloth or pick them out later). Place the top on and either pressure cook for 90 minutes or slow cook on low heat for 6-8 hours.
When the timer goes off, make sure the vegetables are tender and the meat is falling apart. Perfect for a cold, lazy night!
Now, that is the quick way of cooking the pot roast. However, you can place the vegetables on a sheet tray with the tomato paste and roast them for about 20 minutes before adding into the pot. You can also sear the meat on all sides and get a nice crust before placing on top of the veggies. This just adds another depth of flavor, but is not necessary!

Me Cuisine Tips

Now, you don't have to add all of those vegetables. Be creative and add different types, like turnips or a different type of potato.
You can make a thicker sauce by removing the contents and reducing the liquid by half in the pot on high heat. This is essentially called a demi-glace and adds deep, rich flavor (add butter for a more luscious consistency).
Tastes really good with rice. However, if you are trying to lower carb intake, just remove the potatoes!

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September 18th, 2019

9/18/2019

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BBQ Pulled Pork Nachos

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/120 min (pressure cooker) or 8 hrs (slow cooker)

Pulled Pork

2 1/2 pounds whole pork shoulder
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. apple cider vinegar
1/4 c. olive oil
generous salt and pepper

BBQ Sauce

1 c. ketchup
1 tbsp. mustard
1/2 c. Worcestershire sauce
1/4 c. brown sugar
3 tbsp. apple cider vinegar
3 tbsp. molasses
1 tsp. cayenne
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
pinch crushed red pepper
pinch salt and pepper

Pico de Gallo

2 roma tomatoes, chopped fine
1 jalepeno (charred optional), chopped
2 cloves garlic, chopped finely
1/2 yellow onion, diced finely
1/4 bunch cilantro
2 limes, juiced
salt and pepper

Chips and Toppings

1 16 oz. bag yellow corn tortilla chips
8 oz. monterey jack cheese, shredded
8 oz. sharp cheddar cheese, shredded
2 avocados, diced finely (optional)
6 oz. sour cream (optional)
sliced red onion and jalepenos (optional)

If you are following the recipe making everything homemade, it will take some time, but definitely worth it! Start by making the pulled pork. Place the pork shoulder into a slow cooker and slather with the olive oil and all of the seasonings. Cook for about 6-8 hours on medium heat. If you have a pressure cooker, pressure cook for 90 minutes and check for doneness. It should easily pull apart with a fork. Once shredded, let it marinate in the juices until ready to assemble the nachos.
Next, make the pico de gallo. Mix all of the salsa ingredients in a bowl and mix until evenly distributed. Cover and place in the fridge and let marinate for at least 45 minutes for best results.
While that is marinating and the pork is cooking/marinating, put all of the bbq sauce ingredients into a pot and place on medium heat. Mix all of the ingredients together until one, cohesive sauce. Simmer for at least 30 minutes until the sauce starts to turn a dark color (like molasses), but simmer longer for better results and more flavor. You can let it simmer while preparing the other ingredients.
Preheat the oven to 375 degrees F. While everything is cooking, prepare the toppings by shredding the cheese, slicing additional vegetables, and placing the chips on a large, deep sheet tray.
Once everything is done cooking, now it is time to assemble this football worthy dish. Now, you can assemble your nachos however you want, but I will list what I did. First, start off with a layer of chips. Then, add raw sliced jalepenos and red onion. Once those are placed, put a layer of cheese. Next, put a layer of pulled pork on top of that with bbq sauce drizzled over top. After that, sprinkle some cilantro. To make it extreme, I added another layer assembled the exact same way on top. Put the assembly of nachos in the oven for about 10 minutes or until the cheese is melted.
When the cheese is melted, remove from the oven and place scoops of pico de gallo and sour cream on top so you can dip chips in them. Finish with fresh avocado and cilantro and try to share with you friends (even though that may be difficult since it is so good)!

Me Cuisine

I charred the jalepeno before adding it to the pico de gallo to add more flavor.
Now, I know you don't want to be stuck in the kitchen all day during football season, so you can substitute pre-made bbq sauce and salsa or even use rotisserie chicken.
You can use any chips, like blue corn tortilla chips or even potato chips.
Like wings, there are infinite ways to make nachos. Use flavors you like and just focus on how to assemble the ingredients to create different textures and flavors in every bite.

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September 11th, 2019

9/11/2019

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Falafel Pita Wrap

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Dairy-Free (w/o tzatziki), Gluten-Free (w/o pita)
PREP/COOK TIME: 25 min/20 min

Falafel

16 oz. dried garbanzo beans (or canned)
4 cloves garlic
1 c. parsley
1/2 yellow onion
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. olive oil
salt and pepper
1/2 pan of neutral oil for frying

Tzatziki Sauce

2 c. greek yogurt
3 lemons, juiced
1/3 c. fresh dill, chopped
1/2 cucumber, chopped very fine or grated
1 clove garlic, chopped very fine
salt and pepper

Pita Garnish

Toasted pita wraps
Sliced tomatoes
Sliced red onions
Parsley
Sliced radish

Make the sauce by putting all of the tzatziki ingredients in a bowl and mix until thoroughly combined. Place in the fridge overnight for best results.
If you use dried garbanzo beans, soak them in water overnight (about an inch over the beans) before using OR boil them in hot water until slightly tender, but still firm. You can use canned garbanzo beans and skip this step.
Put the beans in a food processor or blender and pulse until the beans resemble tiny pellets (don't blend smooth or you won't have texture). Place in a bowl. Put the rest of the ingredients in a food processor and pulse the same way. Put those ingredients in the same bowl and mix until it is evenly distributed and you can form thick patties or balls. Form the falafels however you want an place on a tray.
Heat the oil in a pan or pot until about 375 degrees F. Place about 4-5 falafels in the oil so you don't overcrowd the pan and lower the temperature. If shallow frying, flip the falafel after 2 minutes or brown on one side. If deep frying, flip until evenly brown. Once each batch is done frying, place on a wire rack over a tray and sprinkle with some salt.
After all of the falafels are done (they should be crunchy on the outside and moist inside), place a couple inside the toasted pita bread and add the vegetables and add the tzatziki. You can also put it in a salad without the pita bread.

Me Cuisine Tips

Some of the aspect of this wrap aren't traditional, but they taste like they are and are extremely moist!
You can bake the falafel, but it won't be as tender because the beans can get dry.
Pickled radishes pair perfectly with this recipe.
Hot sauce is a good contrast with the creamy sauce and reminds me of halal trucks in New York City.

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September 10th, 2019

9/10/2019

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Vegan Stuffed Peppers with Chipotle Tomato Sauce

SERVINGS: 4-6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Gluten-Free, Dairy-free
PREP/COOK TIME: 30 min/60 min

Stuffed Peppers

9 bell peppers, top off and cored
1/2 eggplant, diced small
1 1/2 c cooked quinoa
16 oz. tempeh, diced small
1/2 yellow onion, diced small
2 garlic cloves, diced small
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. olive oil
salt and pepper

Spicy Chipotle Sauce

12 oz. crushed tomatoes
8 oz. canned chipotles, sauce and peppers
2 shallots, diced
2 cloves garlic, whole
1 carrot, diced
1 tbsp. dried oregano
1 tbsp. apple cider vinegar
1/2 tbsp. crushed red pepper
salt and pepper

Preheat the oven to 375 degrees F. Begin by making the spicy chipotle sauce. Add the shallots, garlic, carrots, oregano, red pepper, and olive oil into a pot and cook on medium heat for about 6 minutes. Once the vegetables start browning, add the rest of the ingredients and simmer for 20-25 minutes, or until the vegetables are soft. Once cooked, put in a food processor/blender and blend until smooth. When smooth, add back to the pot and continue cooking on low heat until the peppers are done (you can add water or stock to thin it out).
To make the filling, put all of the ingredients except the quinoa and bell peppers into a pan and cook on low heat to sweat out the vegetables, which should take 10-15 minutes. Once translucent, add the cooked veggies into a bowl with the cooked quinoa (cook the quinoa in a rice cooker or using a pot with water).
Stuff the peppers by taking the filling and packing it tight in each pepper until you are unable to add anymore. Place the peppers in a shallow cooking dish with two cups of water at the bottom of the dish. Cover with foil and put in the oven for about 45-60 minutes, or until the peppers are soft (this method is to steam the peppers and evenly cook them).
When the peppers are done cooking, take them out of the oven and either place on a serving tray or keep in the dish. Top each of them with the chipotle sauce and chopped parsley for added freshness!

Me Cuisine Tips

I added cheese on top for extra flavor!
Tempeh is imitating to some, but it is a perfect substitute for ground beef and is cheap. It is a lot tofu where it absorbs the flavor around it.
Add beans and corn to the filling for more color and flavor.
You can use rice instead of quinoa to act as a better binder for the filling.

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September 05th, 2019

9/5/2019

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Chunky Guacamole

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegetarian
PREP/COOK TIME: 20 min/0 min

Guacamole

3 ripe avocados, cubed
2 roma tomato, diced small
1/2 red onion, diced small
2 garlic cloves, diced very fine
1 jalepeno, diced very fine
3 limes, juiced
1/4 c. cilantro, chopped fine
salt and pepper

First, you want to prepare the avocados. Take your knife and place it perpendicular at the stem. Do a clean slice down until you hit the pit, then circulate the knife and avocado until the incision is all the way around. Put one hand on the top half and one hand on the bottom, twist until the two halves are close to perpendicular, then pull them apart. If the avocado is ripe, pull the pit out with your fingers or spoon. If it's a little firm, take your knife, hit the pit where the knife is barely inside, twist, and pull out. To cut the avocado, use a spoon to scoop it out as a whole half and place on the cutting board. Chop roughly and put in a bowl.
Add the lime juice and salt/pepper and mash with a fork to a desired consistency. Add the finely chopped garlic, jalepeno, tomatos, red onion, and cilantro into the smashed avocado and mix until incorporated. Serve with chips or in a burrito...or even on a shoe because it is that good!

Me Cuisine Tips

This is how I prefer my guacamole, but most are probably used to just straight avocados, lime juice, and salt/pepper. I like different textures.
Be sure to store in an airtight container so it doesn't oxidize and brown.
Adds good flavor to nachos, tacos, and burritos. It's bright and acidic from the cilantro and lime juice.

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September 05th, 2019

9/5/2019

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Basic Buffalo Wings

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 10 min/40 min

Chicken Wings

1 lb chicken wings and drumettes (about 10)
1 tbsp. vegetable oil
salt and pepper

Buffalo Sauce

1 c. hot sauce
1 tbsp. unsalted butter
Garnish: blue cheese, green onions

Start by preheating the oven to 350 degrees F. Take the wings and toss them in a bowl with oil and salt/pepper. Place the wings on a wire rack over a sheet tray spaced apart (you can use just a tray, just flip halfway through the cooking time. Place in the oven for 25 minutes, then raise the heat to 450 degrees F for another 15 minutes or until brown and crisp.
The sauce is easy! Put the hot sauce in a pan on medium heat. Reduce the liquid for 10 minutes about a quarter down then add the butter and swirl the pan until melted and thicken (swirl the pan pretty quick to emulsify [combine] the butter into the hot sauce. Take off the heat and pour in a bowl.
Once the wings are done, take them out of the oven and place in the bowl while they are scorching hot. Toss them in the bowl until evenly coated, put on a plate, and garnish with blue cheese and green onions. An IPA will pair perfectly with these spicy wings.

Me Cuisine Tips

Simple sauce for simple wings! You can also buy already made buffalo sauce too.
When I make the homemade sauce, I like to add extra crushed red pepper and finely chopped garlic. Adds amazing flavor and spice.

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September 04th, 2019

9/4/2019

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Sweet and Spicy Tequila Shot Wings

SERVINGS: 2
DIFFICULTY: Moderate
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/35 min

Chicken Wings

1-1 1/2 lbs of chicken wings and drumettes (around 10 pieces)
1 tbsp. neutral oil (vegetable, peanut, canola, etc.)
salt and pepper

Tequila Shot Glaze

1 c. tequila blanco (Hornitos, Jose Cuervo, etc.)
1/4 c. lime juice
1 tbsp. lime zest
2/3 c. honey
1 tbsp. crushed red pepper
1-2 jalepenos, diced very finely
1 garlic clove, diced very finely
1 tbsp. unsalted butter
1/2 tbsp. neutral oil
salt and pepper
Garnish: limes and cilantro

Preheat the oven to 350 degrees F. Put the chicken wings in a bowl with the oil and salt and pepper and toss until evenly coated. Put a wire rack on a sheet tray and place the chicken wings on the wire rack (if you don't have one that's alright, just put them directly on a nonstick tray and turn halfway through the cooking time). Place the wings in the oven for about 25 minutes. After 20 minutes, turn the heat up to 450 degrees F for 10 minutes or until crispy brown on the outside.
While the wings are cooking, put the jalepeno, garlic, crushed red pepper, lime zest, and oil in a pan on medium heat. Sweat the mixture (don't brown) until halfway cooked. Add the tequila, lime juice, and honey to the mixture (CAUTION: Be careful putting the alcohol in the pan...it may catch fire. This is OK because that means the alcohol is burning out. If it lasts too long, turn off the heat and place another pan on top to get rid of the fire).
Cook the mixture until reduced about halfway and is starting to thicken, around 20 minutes (like a syrupy consistency...think of sweet chili sauce). Take off the heat, cool, and pour the mixture into a large bowl.
Once the wings are done baking, place the hot wings into the bowl with the sauce and mix/flip until evenly coated. Garnish with lime, cilantro, and a big shot of tequila.

Me Cuisine Tips

I start off with a low temp for the wings so the fat renders and raise the heat to make them crispy. You can also steam and bake for the same result. Frying them makes them crispy and moist, but be sure to maintain a 375 degrees F in the pot.
Try any sauce you want! I like this glaze because it pairs well with a light beer or margarita...perfect for any football game.
Be careful with the alcohol and don't freak out over the fire! You want to burn off the alcohol so it's not too overpowering. Mezcal works well because of the smoky flavor!

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August 26th, 2019

8/26/2019

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West Point Chicken Sriracha Crispitos

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Crispitos

10 flour tortillas
2 lbs. chicken breasts, cooked and shredded (I poached mine)
1/3 c. sriracha
8 oz cream cheese, softened
1 tbsp. chives, chopped fine
1 tbsp. lime zest
6 oz. mozzarella cheese, shredded
1/2 pan of vegetable oil
salt and pepper

Start by making the filling. Combine all ingredients, except tortillas and oil, and mix with a spatula until one unified mixture. Should resemble a buffalo chicken dip.
Next, fill each tortilla with about 3-4 oz. of the mixture. Put the mixture in the middle and roll it up like a taquito. Repeat the process until all tortillas are rolled up. Place the filled tortillas in the freezer for about 10 min.
While the filled tortillas are chilling, heat the oil up to about 375 degrees F in a pan. Also, preheat the oven to 375 degrees F. Once chilled, carefully place the filled tortillas one by one in the hot oil. Do not overcrowd the pan or the temperature would drop and affect the cooking. Fry on each side for about 2 min and place on a wire rack propped on a sheet tray (this is so the oil can drain). Repeat until all crispitos are golden brown.
Once fried, put them in the oven on a wire rack for about 8-10 minutes so the filling can completely cook. When golden brown and hot, remove the crispitos from the oven and garnish with more sriracha and chives. Serve with some sour cream and guacamole for best results!

Me Cuisine Tips

These are the classic crispitos served at West Point, but with a twist! You can put any filling you want inside...it's pretty much a chimichanga and a taquito combined.
You can use a rotisserie chicken and shred that up so you don't have to worry about cooking the chicken.
Perfect for football games or parties. You can also freeze them for 2 weeks, just reheat them by baking them.

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August 19th, 2019

8/19/2019

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Steamed Salmon Tabbouleh Salad with Green Goddess Dressing

SERVINGS: 4
DIFFICULTY: Moderate
DIETARY: None
PREP/COOK TIME: 35 min/15 min

Tabbouleh

1 c. cracked wheat (bulgur wheat)
1 1/2 c. water
2 c. curly parsley, chopped finely
3 vine tomatoes, diced small
1/2 c. mint, chopped finely
1/2 red onion, diced small
1/2 cucumber, diced small
1/2 c. olive oil
1/2 c. lemon juice
salt and pepper
mixed greens or loose leaf lettuce (optional)

Steamed Salmon

1 1/2 lbs. salmon, skinless (or 4, 6 oz fillets)
2 c. water
salt and pepper

Green Goddess Dressing

3/4 c. plain greek yogurt
1/2 c. tarragon
1/2 c. basil
1/2 c. chives
1/4 c. olive oil
2 tbsp. lemon juice or vinegar (anything except balsamic)
1/2 clove garlic
2 anchovy fillets
salt and pepper

Start off by making the tabbouleh so it has time to marinate and soak up all the flavors. To cook the bulgur wheat, bring a pot of water to a boil. Pour the bulgur wheat in a separate, microwave safe bowl. Once the water is boiling, pour over the dried wheat, cover tightly, and let it sit for 30 min or until tender.
While the cracked wheat is cooking, put all of the ingredients for the dressing in a blender and blend util smooth and creamy. Place in the fridge.
For the tabbouleh, mix all of the veggies together in a bowl and whisk the lemon juice and olive oil in a separate bowl. Pour the lemon juice, olive oil mixture over the veggies so everything is coated. Once the bulgur wheat soaks up all of the water, mix the bulgur wheat with the veggies and vinaigrette, cover up, and let the salad sit in the fridge (let it marinate for 45 min for the best results).
The final step is to steam the salmon. I used an instant pot, so I put 2 c. water inside the pot, put a wire rack on top, and laid the salmon on top of the rack. Then use the "steam" option and cook for about 10-12 min. If you don't have an instant pot, use a normal steamer or attempt to create a makeshift one (put a wire rack in a pot 1/4 the way full of water). You can also boil a pot of water and poach the salmon, which only takes about 5 min per fillet.
After the salmon is tender and cooked all the way through, garnish a plate with some mixed greens, put the tabbouleh salad in the middle, and you can either shred the salmon like I did or leave whole. Drizzle the green goddess dressing over top and enjoy your healthy meal!

Me Cuisine Tips

Like I stated above, poaching the salmon gives very similar results. Use onions or lemons to flavor the poaching liquid.
Use salt and pepper through out the process. Try adding it during the cooking time so it melts and is not overpowering the dish.
If you are skeptical about anchovies, don't add them! They just add a nice umami flavor and is found in traditional dressing.

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August 16th, 2019

8/16/2019

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Bibimbap (Korean Rice Bowl)

SERVINGS: 3-4
DIFFICULTY: Expert
DIETARY: Dairy-Free
PREP/COOK TIME: 30 minutes (cutting) 4-12 hrs (marinating)/30 minute

Bulgogi (Korean style beef)

1 16-18 oz ribeye steak, cut into very thin strips
1 pear (preferably red), roughly chopped
1 tbsp. garlic
1 tbsp. ginger
1 c. soy sauce
1/2 yellow onion, sliced very thin
3 tbsp. brown sugar
2 tbsp. rice vinegar
pepper

Spicy Cucumber Salad

1 seedless cucumber, cut very thin
2 tbsp. gochuchang (Korean chili paste)
1 tbsp. crushed red pepper
1/2 tbsp. ginger, chopped very fine
1/2 c. rice vinegar
salt and pepper

Bibimbap Sauce

3 tbsp. gochuchang
1 tbsp. honey
1 tbsp. rice vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Toppings and Garnish

1 zucchini, cut in half and sliced very thin
1 12 oz. bag bean sprouts
1 12 oz. container shitake mushrooms, sliced thin
4 carrots, cut into thin 2 in. strips
1 12 oz bag of baby spinach
2 tbsp. garlic, chopped very finely
1 tbsp. ginger, chopped finely
2 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
1 bunch of green onions, chopped finely (optional)
4 eggs (optional)
salt and pepper

Rice

3 c. sushi rice
5 c. water
2 tbsp. neutral oil (vegetable, peanut, etc.)
salt

Begin by making the marinade for the bulgogi by blending the all of the ingredients except the onions and the beef. Put the thinly sliced onions and beef into a zip-lock bag and pour the marinade over them and massaging the bag (Hint: it is easier to slice the ribeye thin if put into the freezer for 2-4 hrs before slicing). Put the bag in the fridge and marinade for 4-12 hrs or overnight for best results.
Next, make the cucumber salad by putting all of the salad ingredients into a container and close with a lid. Shake the container so all of the ingredient coat the cucumbers and emulsify (combing into one unit). Put in the fridge for about 4-12 hrs (kind of making a quick pickle).
While everything is marinating, make the bibimbap sauce by whisking all of the sauce ingredients together until it makes an emulsified mixture (like making a vinaigrette). Set in the fridge.
Once the beef and cucumber are done marinating, take them out of the fridge and set aside. Start making the rice by putting the rice, water, and salt in a rice cooker for 15-20 minutes or until tender (if you don't have a rice cooker, add the water to a pot until it starts to boil, add the rice and lower to a simmer, cover and cook for 15-20 minutes).
Start cooking each of the toppings and garnishes separate. Mix the ginger, garlic, and sesame oil in a container and set aside. Add a 1/5 of the ginger/garlic mixture into a pan and sautee the zucchini for 2-4 minutes being sure to add salt and pepper. Take out and set aside. Repeat the same process for the carrots, spinach, bean sprouts, and shitake mushrooms (if the veggies seem dry, add a little more oil or a splash of water).
Next, drain the liquid from the bulgogi, making sure the beef and onions are mostly dry, and saute in a pan with a little bit of neutral oil for 4-6 minutes. Set aside with the vegetables.
Lastly, when the rice is done cooking, add 2 tbsp. of oil into a pan and heat on medium heat. Once hot, add the cooked sushi rice and cook in the oil until some of the rice turns a crispy brown color and is not mushy (this technique is used to imitate the effect the clay pot has on the rice in a typical bibimbap dish). Cook a sunny side egg on the side if desired (cook on low heat in a nonstick pan for about 5 minutes).
Now, it is time to assemble the bowl. Put some of the rice into a bowl, put the egg in the middle, lay the veggies, bulgogi, and cucumber salad around the edges. Sprinkle with some sesame seeds and green onions and drizzle the bibimbap sauce over top. Get some nice, dry sake to finish off the meal!

Me Cuisine Tips

You can add whatever veggies or toppings you want! These are just some of traditional veggies used.
To lower the spice level, just add less of the Korean chili paste and a tiny bit of vinegar.
There are a lot of different components, but don't stress out because it is worth it!

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August 14th, 2019

8/14/2019

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Instant Pot Seasonal Frittata

SERVINGS: 1-2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 10 min/20 mi

Frittata

4 eggs
1/4 zucchini, sliced into thin half medallions
2 handfuls spinach
2 cloves garlic, chopped finely
1/4 yellow onion, diced finely
4 oz. goat cheese, crumbled
1/2 sprig rosemary, chopped very finely
1/4 bunch of parsley, chopped very finely
1 tsp. crushed red pepper
1 tbsp. olive oil
salt and pepper
garnish: hot sauce, chopped green onion, more crumbled goat cheese

Start by cracking the eggs into a bowl and whisk until the whole mixture is a homogeneous yellow color color and air is whipped in. Add all of the ingredients, except the oil and garnish, into the bowl with the eggs and mixed until they are all evenly distributed.
Before adding the mixture into the instant pot or rice cooker, add the oil to the pot of the machine and coat the entire pot (make sure to add quite a bit of oil because eggs tend to stick and it is hard to remove them from the pot or pan...do this especially if your pot is not non-stick). Add the mixture once the pot is coated.
If using an instant pot, use the "Rice" setting which takes about 15-20 minutes to be completely done. If this setting is not available, cook on low pressure and heat for 20 minutes. Follow the proper instruction for safety if using a pressure cooker or instant pot.
Once the frittata is done cooking, depending on the pot or machine, let the pot cool and flip onto a plate so it comes out as one circular unit. If it is too difficult to do this, try to remove from the container using a spatula. Add the garnish and dig in!

Me Cuisine Tips

Seriously, don't worry if the frittata doesn't look pretty or doesn't come out as one unit. Guess what, you just invented a delicious frittata scramble!
If switching out ingredients, be sure to use veggies that don't take long to cook so they are not raw when the eggs are fully cooked.

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August 13th, 2019

8/13/2019

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Homemade, No Churn Ice Cream

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/6 hr

Ice Cream Base

2 c. heavy cream
1 14 oz. sweetened condensed milk
1 spoonful sugar
1 tsp. vanilla extract (optional)
1 1/2 tbsp. cinnamon (optional)
8 oz. dark chocolate, in chunks (optional)

Start off by putting your bowl, heavy cream, and condensed milk in the freezer for about 15 minutes (you want everything to be cold for best results).
Remove from the freezer and add the heavy cream with the sugar and vanilla to the chilled bowl and use a hand mixer, kitchen-aid, or whisk to whip the heavy cream. Use on low speed and gradually max the speed. Stop mixing once the cream turns into a whipped cream consistency (do not over churn, or it will turn into butter...just whip until soft peaks from and maintains shape).
Once the whipped cream is whipped, gently fold in the condensed milk using a spatula until the mixture is one unit and completely mixed together (it will lose some volume, but it's fine). At this point add any of the solid additions and fold in (I used dark chocolate).
After mixing everything, put in a container and lay plastic wrap directly on top so it does not turn icy. Place a cover on top or more plastic wrap and place in the freezer for at least 6 hours for best results.

Me Cuisine Tips

Add whatever flavors you like! Instead of cinnamon, maybe do some cocoa powder. You can also do fruit like blueberries or strawberries.
This method is called the "2-Ingredient Method" because the base is only whipped cream and sweetened condensed milk.

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August 04th, 2019

8/4/2019

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Three Pepper Steak and Beer Chili

SERVINGS: 6-8
DIFFICULTY:  Beginner
DIETARY:  Dairy-Free, Gluten-Free
PREP/COOK TIME:  15 min/30 min(pressure cooker) 4 hrs (stove top or slow cooker

Chili

1 lb. lean steak, chopped finely
1 lb. ground chuck (I used 94/6)
2 red bell peppers, diced diced finely
1 1/2 yellow onion, diced finely
1 jalepeno, diced finely
1 fresno chili pepper, diced finely
1 habenero, diced finely
2 tomatoes, small dice
3 cloves garlic, chopped finely
4 oz. tomato paste
3 tbsp. chili powder
3 tbsp. cumin
2 tbsp. dried oregano
2 tbsp. cinnamon
1 tbsp. cayenne pepper
2 tbsp. garlic powder
20 oz. dark lager/beer
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
salt and pepper
sour cream, diced avocado, and chopped green onion for garnish

If using an instant pot, brown the steak and ground beef in a pan on high heat. Once colored, remove from heat and add into the instant pot with all of the above ingredients. On mine there was a "Chili" pressure cooker option. If yours does not have that, then slow cook for 4 hours or pressure cook it for 30 minutes.
If not using an instant pot, brown the meat in a large pot on high heat. Once colored, add all of the dried seasonings, onions, garlic, peppers, tomatoes, and tomato paste. Cook for about 5 minutes, then add the beer, ketchup, and Worcestershire sauce.
Cook until the mixture starts to boil. After that, lower the heat to medium heat and place a lid on the pot. Let the chili cook for about 4 hours for the best results. The mixture should have thickened up and become thick. If not, boil on high heat for about 10 minutes or until it has reduced.
Once reduced, remove from heat and enjoy it with your favorite garnishes!

Me Cuisine Tips

Cinnamon is pretty exotic to chili, so you do not have to add it.
To raise the spice level just add more of the hot peppers (probably jalapenos because they are packed with flavor).
Other popular toppings are cheese and chives.

Comments

August 04th, 2019

8/4/2019

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Homemade Pizza Rolls

SERVINGS: 3-4
DIFFICULTY: Expert
DIETARY: None
PREP/COOK TIME: 30 min/20 mi

Pizza Dough

2 c. bread flour
1 packet instant yeast
1 1/2 tsp. white sugar
1 tsp. salt
1/2 tsp. garlic powder (optional)
1/2 tsp. dried basil (optional)
2 tbsp. olive oil
3/4 c. warm water

Filling

1/4 lb. cured pepperoni, diced finely
1/2 lb. mozzarella, diced finely
1/3 c. marinara sauce (see august-03rd-2019.html)
salt and pepper

Combine the ingredients for the filling in a bowl (make sure they are diced very finely). Store in the fridge.
For the dough, combine 1 c. of flour, instant yeast, sugar, and salt in a large bowl (this is also the time to add the garlic and basil if you want). Add olive oil and warm water and mix all of the ingredients.
Gradually add more flour and keep mixing until the dough is a cohesive, elastic ball and is easy to scrape off the sides of the bowl. Once it is slightly sticky, yet manageable, transfer to another bowl that is rubbed with olive oil. Cove tightly with plastic wrap and let sit in a warm place for about 45 minutes (or until the dough has doubled in size).
Preheat the oven to 400 degrees F. After the dough has doubled in size, stretch out very thinly and cut into a large square, keeping the excess dough. Out of the square, cut strips that are 3 inches in length and 1 inch in width. Put a tsp. of filling into the center of each, and fold and pinch each side so the filling doesn't come out. Place on a sheet tray covered in wax paper and brush olive oil on each one.
Put the pizza rolls in the oven for about 10-15 minutes or until the bottoms are golden brown. Put on a platter and enjoy with a nice cold beer!

Me Cuisine Tips

The filling can be whatever you want! Sausage, three cheese, or even try ham and pineapple.
If you decide to fry them instead, preheat vegetable oil to 375 degrees F and make sure the pockets are completely closed.

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Archives

recipes

Grilled Turkey Burgers

Instant Pot Chicken Jambalaya

Lemon Rosemary Roasted Chicken with Vegetables

Slow Cooker Santa Fe Chicken with Avocado Lime Crema

​Slow Cooker Pot Roast

BBQ Pulled Pork Nachos

Falafel Pita Wrap

Vegan Stuffed Peppers with Chipotle Tomato Sauce

Chunky Guacamole

​Basic Buffalo Wings

Sweet and Spicy Tequila Shot Wings

​West Point Chicken Sriracha Crispitos

Steamed Salmon Tabbouleh Salad with Green Goddess Dressing

Bibimbap (Korean Rice Bowl)

Instant Pot Seasonal Frittata

Homemade, No Churn Ice Cream

Three Pepper Steak and Beer Chili

Homemade Pizza Rolls

Archives

Slow Cooker Pot Roast

Basic Buffalo Wings

West Point Chicken Sriracha Crispitos