Category: Kitchenette Cooking

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 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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March 11th, 2020

3/11/2020

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Honey Sweet and Sour Pork

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/25 min

Veggies and Pork

1 1/2 lbs. pork loin chops, cut into 1 in. chunks
3 green bell peppers, medium dice
1 yellow onion, medium dice
3 carrots, medium dice or fancy oblong shapes
1 lb. pineapple, medium dice
1 tbsp. fresh ginger, fine mince
1 tbsp. fresh garlic, fine mince
1 tbsp. sesame seeds, toasted (garnish)
2 green onions, chopped small (garnish)
2 tbsp. olive oil
1/2 tbsp. sesame oil
salt and pepper

Sweet and Sour Sauce

1/2 c. rice vinegar
1/2 c. pineapple juice
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. corn starch
salt and pepper

Start off by making the sauce. Combine all of the sauce ingredients in a bowl and whisk until uniform. Set aside.
Heat a large pan on high heat with 1 tbsp. olive oil. Salt and pepper the chunks of pork and place in the pan. Cook until they start to brown on each side so about 5 min. Remove the pork and set aside.
Add 1 tbsp. olive oil and the sesame oil into the same pan the pork was in and reduce heat to medium high. Add all of the veggies, the pineapple, garlic, ginger, salt, and pepper and cook until they start to soften. This should take 5 min.
Once the veggies are halfway cooked, add the pork back to the pan and cook for another 2-3 min.
Whisk the sauce one more time to ensure the corn starch is incorporated and add to the hot pan. Cook the sauce for 5-7 min until the sauce begins to thicken and resembles traditional sweet and sour sauce. Remove the finished product from the heat.
Garnish with the sesame seeds and green onions. Tastes really good over rice!

"Me Cuisine" Tips

I made it healthier by not adding brown sugar, but add about a 1/4 c. to create a more rich sweet and sour sauce.
The sauce is not red like traditional sweet and sour because it typically has red food dye.
Orange juice would be a great replacement for pineapple juice.

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March 07th, 2020

3/7/2020

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Creamy Zucchini Noodles with Shrimp

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Creamy Zucchini Pasta

2 zucchini, cut lengthwise and into thin strips (or buy a box of pre-spiralized zucchini)
4 oz. button mushrooms, sliced
2 cloves garlic, diced fine
1/2 sweet onion, cut into thin strips
4 oz. grape tomatoes, halved
2 tbsp. olive oil
4 oz. heavy cream
1/4 c. pesto
salt and pepper

Sauteed Shrimp

1/2 lb. shrimp, deveined and deshelled
1 tbsp. olive oil
1/2 tbsp. chili flakes
salt and pepper

First, heat the 2 tbsp. olive oil in a large pan on med high heat. Once the oil is hot, add the mushrooms, garlic, onion, and grape tomatoes. Cook together for 5-7 minutes or until onions begin to wilt.
Second, add the zucchini noodles and cook for another 2-3 minutes.
After the veggies are close to being done, add the cream, cook for about a minute, then add the pesto and mix thoroughly with a spatula. Set aside.
Moving on to the shrimp. Add the oil to a small pan and turn the stove to high heat. Add the shrimp when hot and cook on each side for 2 minutes or until pink all around (shrimp overcook easily so be careful).
Lastly, you can either mix the shrimp with the "pasta" or serve on the side like I did.

"Me Cuisine" Tips

This recipe would taste great with a tomato sauce or alfredo if you aren't a fan of basil. Just be careful not to add flour or sugar if you want to keep it keto.
It will be a great vegetarian option if you omit the shrimp.
Spiralizng or cutting the zucchini yourself takes more time, so I recommend buying a box of pre cut zucchini. It's only about $5.

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March 03rd, 2020

3/3/2020

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Avocado Chicken Salad with Charred Tomatoes

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free (in no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Avocado Chicken Salad

4 boneless, skinless, large chicken thighs
2 stalks celery, diced fine
1 1/2 avocados, pitted
1/2 red onion, diced fine
1 lemon, juiced
2 tbsp. olive oil
1 tbsp. garlic powder
salt and pepper

Charred Tomatoes

8 oz. red grape tomatoes
salt and pepper

Optional Sides

carrots, green onions, goat cheese, blue cheese, spinach, etc.

Start off patting the chicken dry and seasoning all sides with salt, pepper, and garlic powder. Heat a large pan to medium high heat and add 1 tbsp. olive oil.
Once hot, add the chicken and cook for about 6 minutes on each side flipping occasionally. Dark meat takes longer to cook, so ensure there is no pink in the middle or reaches 165 F degrees.
Remove the chicken from the heat and dice small and add it into a bowl. Add the celery, red onion, avocados, lemon juice, 1 tbsp. olive oil, and salt and pepper. Mash the avocado and mix everything until uniform.
Next, in the same pan the chicken was in, heat to high heat. Add the tomatoes and cook until the skin begins to fry and darken. Remove from the heat.
Lastly, assemble your salad. I put spinach at the bottom, the chicken salad, the blistered tomatoes, carrots, and goat cheese.

"Me Cuisine" Tips

To make it easier, you can bake the chicken and tomatoes instead of worrying about making a mess stove top. Still season and add oil, but just worry about flipping once.
So many different veggies pair with this salad, try whatever sounds good to you!
The tangy cheese is nice because it cuts through the richness from the avocados.
I honestly like this version better than normal chicken salad, not missing the mayo at all.

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February 25th, 2020

2/25/2020

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Beets with Toasted Walnuts and Feta

SERVINGS: 2-4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/20 min

Beets with Toasted Walnuts and Feta

1-2 red beets, peeled and diced small (leaves also cut into small ribbons)
2 shallots or 1/2 yellow onion, diced small
1/2 c. chopped walnuts, toasted
6 oz. feta cheese, crumbled
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. honey
2 tbsp. parsley, chopped fine
salt and pepper
1 spoonful of sour cream, garnished on the plate

Start off by heating a pan on medium high heat with the olive oil. Once the oil is hot, add the onions and allow them to sweat for around 4 minutes.
Then, add the beets to the onions and season with salt and pepper. Saute until the beets are fork tender, or for 8-12 minutes.
Right before the beets are tender, add the leaf ribbons to the pan and saute for another 2 minutes. To finish the cooking process, add the red wine and honey and reduce the liquid for 4 minutes or until the beets soak up the vinegar.
Turn off the heat. Add a nice smear of sour cream to the bottom of a plate and lay the beets over top. Sprinkle the feta cheese and toasted walnuts on top and garnish the plate with the chopped parsley.

"Me Cuisine" Tips

To toast the walnuts, just add them dry into a pan on medium heat and toast until you can smell them and see them just starting to turn brown (nuts are very easy to burn because of the high fat content).
This recipe can also be incorporated into a mixed green salad to make it more filling.
Try adding different herbs, such as oregano or thyme. Beets are extremely versatile and can be cooked and seasoned many different ways.
Beets do stain clothes and equipment easily so be careful!

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November 08th, 2019

11/8/2019

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Ginger Shrimp Fried Rice

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 25 min/15 min

Ginger Shrimp Fried Rice

3 c. cooked Jasmine rice
1 lb. fresh shrimp, head removed and cleaned (shell optional)
3 tbsp. fresh ginger, diced fine
2 cloves garlic, diced fine
2 yellow peppers, diced small
2 carrots, diced small
1 small yellow onion, chopped fine
1 c. peas, frozen
2 eggs, whisked until yellow
1/2 c. soy sauce
3 tbsp. mirin
2 tbsp. rice vinegar
1 tbsp. honey
2 tbsp. sesame oil
3 tbsp. sesame seeds, toasted
3 tbsp. chives, chopped fine
3 tbsp. peanut oil
salt and pepper
bean sprouts (optional)

Start by making the sauce mixture for the fried rice. Mix the soy sauce, mirin, rice vinegar, honey, and sesame oil into a separate bowl. Whisk well and set aside.
In a large pan or wok, add the peanut oil on high heat. Add the garlic, ginger, and onion first. Cook for about 3 minutes. Add the carrots and pepper next and cook for an additional 3 minutes. After that, add the shrimp and cook for about 3 minutes.
Once the shrimp start to turn pink, add the rice and cook until slightly brown, around 3 minutes. It's a lot of steps, but it's worth it!
Add the eggs next and cook until they begin to firm up. Last, but not least, add the peas and the sauce mixture that was set aside. Cook and mix until the sauce mixture coats the entire dish and reduces slightly.
Place a healthy portion on a plate, garnish with toasted sesame seeds and chives, and serve with a refreshing side of bean sprouts. Better than takeout!

Me Cuisine Tips

Ginger is a great source of antioxidants. It is also an anti inflammatory, so it helps with joint pain.
Don't add too much salt throughout because the soy sauce is very salty!
I am weird and like to eat the shrimp shells and tails, but you can remove them. The shells and tails add great flavor to the dish.
Tastes great with chicken too!

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November 08th, 2019

11/8/2019

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Seared Rockfish with Primavera Zucchini Noodles

SERVINGS: 4
DIFFICULTY: Moderate
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/20 min

Zucchini Noodles

4 zucchinis, spiralized into thin noodles (or 28 oz. from the store)
1 bunch broccolini, cut into small portions
2 green peppers, diced small
8 oz. cremini mushrooms, sliced
1 sweet onion, diced small
4 roma tomatoes, diced small
4 cloves garlic, diced fine
1/4 c. olive oil
1/2 tbsp. crushed red pepper
1 tbsp. dried oregano
1/4 c. parmesan cheese, grated
salt and pepper

Rockfish (or any white fish)

4 6 oz. fillets rockfish
2 tbsp. olive oil
salt and pepper

Begin by making the primavera sauce. Add the 1/4 c. olive, crushed red pepper, dried oregano, garlic, and onions to a sauce pan on medium heat. Cook for about 5-6 minutes or until the onions and garlic are soft. Add everything else to the pan minus the zucchini noodles.
Cook all of the sauce ingredients for about 8 minutes or until the vegetables are almost cooked through. Turn the heat down to low and simmer for about 15 minutes.
Once the sauce is done simmering, add the zucchini noodles and cook in the sauce for about 6 minutes. Don't forget to add salt and pepper throughout the cooking process! When the "noodles" are cooked through, add the parmesan cheese and mix until the sauce coats all of the noodles.
Heat a clean pan on high with 2 tbsp. of olive oil. Season the fish with salt and pepper on both sides. Once the oil gets hot, add the fish and cook on both sides for about 4 minutes or until each side is golden.
Toss the "noodles" and put on a plate with the fish on top for beautiful presentation!

Me Cuisine Tips

The cheese isn't neccessary, but it is a good way to tie the whole sauce together!
Primavera is essentially an Italian vegetable sauce. Add other combinations of veggies for different flavor profiles.
The sauce will work well with normal noodles as well, I have just been trying to eat a little healthier.
Any white fish works, but rockfish is meaty and juicy.

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October 26th, 2019

10/26/2019

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Teriyaki Chicken with Veggies

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/35 min

Teriyaki Chicken

1 chicken breast, chopped 3/4 inch cubes
2 cloves garlic, chopped fine
1/4 c. soy sauce
2 tbsp. honey
1 tbsp. rice vinegar
1/2 tbsp. sesame oil
1 tsp. ground clove
2 tbsp. cold water
1 tbsp. cornstarch
1 tbsp. olive oil
1 tbsp. toasted sesame seeds
salt and pepper

Veggies

1 sweet potato, medium dice
1/2 lb. brussel sprouts, cleaned and cut in half
1/2 tbsp. crushed red pepper
1 tbsp. olive oil
salt and pepper

Start by cooking the veggies. Heat the oil in a pan on medium heat and add the vegetable ingredients. Cook for about 10 minutes or until the veggies are cooked through. Once cooked, put the veggies on a plate.
Add more olive oil and add the garlic and ground cloves. Cook until you can start smelling the garlic, about 1 minute. Add the chicken and cook for another 5 minutes or until the outside is cooked.
When the chicken starts to get color, add the soy sauce, honey, rice vinegar, and sesame oil. Reduce for about 3 minutes. In a separate small bowl, mix the corn starch and water with a fork until the mixture represents a slightly thick, white, muddy product. This is called a "slurry" and can be used to thicken sauces. Add the slurry to the teriyaki chicken and cook for about 5 minutes or until the sauce has thickened. Remove from heat and serve over top the veggies and sprinkle the toasted sesame seeds.

Me Cuisine Tips

If you don't like honey, just use a tbsp. of dark brown sugar.
Ground cloves make it more exotic, but are not necessary for the sauce.
This dish would be delicious served over a big bed of rice!

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October 26th, 2019

10/26/2019

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Thai Turkey Cabbage Wraps

SERVINGS: 5
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/20 min

Cabbage Wraps

2 lbs. ground turkey
1 head green cabbage
1 sweet onion, diced
2 tbsp. fresh ginger, chopped
4 cloves fresh garlic, diced fine
2 thai chilies, diced fine
2 tbsp. ground turmeric
1/2 c. soy sauce
1 tbsp. fish sauce
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
1/2 bunch cilantro, chopped fine
1/2 bunch green onions, chopped fine
1 tbsp. olive oil
salt and pepper

Pickled Veggies

3 carrots, cut length wise and chopped
1 bunch radishes, cut in half and chopped
1 c. rice wine vinegar
1 tbsp. honey
1 tbsp. toasted sesame seeds

Start by making the pickled veggies. Put all of the ingredients in a covered container and put in the fridge over night or for a couple hours if you don't have time. Be sure to to mix it really well before putting in the fridge.
Once the veggies have pickled for a while, start making the cabbage rolls. Heat the olive oil, ginger, garlic, chilies, and turmeric in a large pan. When the pan starts to sizzle, add the onion and ground turkey. Cook for about 10 minutes (or until brown and cooked through) and add the soy sauce, fish sauce, rice vinegar, and sesame oil.
Keep cooking until the sauce reduces slightly and take the mixture off the heat. Add the cilantro and green onion and mix well.
Remove the outer leaves of the cabbage and use the inner, more tender leaves for better wraps. Place the turkey in a leaf and top with the pickled vegetables.

Me Cuisine Tips

Not everyone will like the texture of the tough cabbage, so use lettuce wraps instead! Use something like bib or iceberg.
If you don't like the spice, remove the chilies.
This is a healthy version, but to make it more rich add beef instead or a fattier protein.

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recipes

May 20th, 2020

Beef and Broccoli

May 11th, 2020

Grilled Turkey Burgers

May 07th, 2020

Instant Pot Chicken Jambalaya

May 07th, 2020

Spicy Peanut Thai Chicken Salad

March 11th, 2020

Honey Sweet and Sour Pork

March 07th, 2020

Creamy Zucchini Noodles with Shrimp

March 03rd, 2020

Avocado Chicken Salad with Charred Tomatoes

February 25th, 2020

Beets with Toasted Walnuts and Feta

November 08th, 2019

Ginger Shrimp Fried Rice

November 08th, 2019

Seared Rockfish with Primavera Zucchini Noodles

October 26th, 2019

Teriyaki Chicken with Veggies

October 26th, 2019

Thai Turkey Cabbage Wraps

Archives

recipes

Beef and Broccoli

Grilled Turkey Burgers

Instant Pot Chicken Jambalaya

Spicy Peanut Thai Chicken Salad

Honey Sweet and Sour Pork

Creamy Zucchini Noodles with Shrimp

​Avocado Chicken Salad with Charred Tomatoes

Beets with Toasted Walnuts and Feta

Ginger Shrimp Fried Rice

Seared Rockfish with Primavera Zucchini Noodles

Teriyaki Chicken with Veggies

Thai Turkey Cabbage Wraps

Archives

Avocado Chicken Salad with Charred Tomatoes