Category: Quick And Easy

June 05th, 2020

6/5/2020

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Spicy Tuna Sushi Roll Bowl

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

Spicy Tuna

10 oz. canned tuna, drained
1/4 c. mayo
2 tbsp. sriracha sauce
2 tsp. sesame oil
salt and pepper

Toppings

1/4 seedless cucumber, sliced thin
2 carrots, cut into small sticks
1 avocado, sliced thin
6 oz. mukimame
4 sheets dried seaweed, cut into small strips
1 tbsp. toasted sesame seeds
salt and pepper

Sushi Rice

1 c. sushi rice (short grain)
1 1/2 c. water
2 tbsp. rice wine vinegar
1 tbsp. white sugar
salt and pepper

Start by making the rice. Put the rice and water into a rice cooker with salt and pepper. Cook for about 15 min. While that is cooking, dissolve the sugar into the rice wine vinegar.
When the rice is done cooking and while hot, pour the vinegar mixture into the rice and mix. The mixture should be sticky. Set aside.
Next, make the spicy tuna. Put all of the spicy tuna ingredients into a bowl and mix until uniform. Set aside and cool.
While the tuna is cooling, cut all the veggies and steam the mukimame. I used frozen mukimame and steamed it quickly in the microwave.
Lastly, assemble. Put the rice in the bottom of the bowl and top with all of the veggies and spicy tuna. Garnish with the toasted sesame seeds.

"Me Cuisine" Tips

Mukimame is the exact same thing as edamame, it is the de-shelled version.
Be sure to season all of the veggies with salt and pepper. It will make a drastic difference with the flavor.
Canned tuna is much cheaper than using fresh tuna and is more accessible.

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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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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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April 14th, 2020

4/14/2020

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Fudge Brownies with Walnuts

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Fudge Brownies

1/2 c. unsalted butter, melted
1 tbsp. neutral cooking oil (not olive oil)
1 1/4 c. white granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1/2 c. all purpose flour
3/4 c. unsweetened cocoa powder
8 oz. chocolate chips
8 oz. walnuts, chopped and toasted
pinch of salt

Preheat the oven to 350 F degrees. Lightly grease an 8-in. square baking pan with cooking spray (also makes it easier if the pan is non-stick).
Combine melted butter, oil, and sugar together in a bowl. Whisk for about 1 min. and add the eggs and vanilla. Beat until the color turns lighter.
Add flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Over mixing will turn the brownies dense so be careful in this step.
Pour in the chocolate chips and walnuts and fold them in until evenly distributed. Pour the batter into the pan and smooth the top.
Bake for about 20-25 min or until the center is barely set. You can stick a toothpick in the middle and if it comes out clean you are good to go (I actually like the center a little under cooked).
Remove the brownies and let them cool. Cut into 9 separate squares and enjoy with some vanilla ice cream.

"Me Cuisine" Tips

Dried cherries work perfectly in this recipe and add a nice textural difference.
Add parchment paper to the baking pan to ensure the brownies do not stick.
The hotter the melted butter is, the fudgier the brownies will be. For more cakey brownies, add colder butter.

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April 14th, 2020

4/14/2020

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Herb Roasted Chicken with Sweet Potato Fries and Veggies

SERVINGS: 1-2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/30 min

Herb Roasted Chicken

2 chicken thighs (I prefer skin and bone, more flavor)
4 sprigs thyme
2 sprigs rosemary
1 tbsp. olive oil
salt and pepper

Baked Sweet Potato Fries

1 sweet potato, cut into 1/4 in. sticks
1 tbsp. olive oil
salt and pepper

Roasted Veggies

1/2 head of broccoli, cut into florets
1 carrot, medium dice
1/2 red onion, medium dice
2 cloves garlic, diced fine
1 tbsp. olive oil
salt and pepper

Start by preheating the oven to 375 F degrees. Generously salt and pepper each side of the chicken thighs. Place 1/2 tbsp. olive oil on the side of the chicken without the skin. Place the chicken on a sheet tray/roasting pan skin side down and place the herbs on top of the chicken. Cook for about 10 min.
Next, mix the sweet potato sticks with the oil and salt and pepper. In a separate bowl, mix the veggies, garlic, oil, and salt and pepper. Remove the pan from the oven and place the sweet potato and veggies on the pan in different sections.
Place the pan back into the oven and cook for another 10-15 minutes or until the chicken reaches 160 F degrees and the sweet potato fries are crunchy.

"Me Cuisine" Tips

You can use a different variety of herbs for the chicken. Sage is a perfect pairing for chicken and add a strong, earthy flavor.
One pan dishes are very forgiving. When one of the sections are done, you can remove it until the others are finished cooking.
If you don't have a meat thermometer, then cut into the bone and make sure the juices run clear and there is no red or pink.

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March 11th, 2020

3/11/2020

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Lemon Roasted Salmon with Garlic Rosemary Potatoes and Asparagus

SERVINGS: 1
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/20 min

Salmon, Potatoes, and Asparagus

8 oz. salmon fillet, skin on
1 lemon, zested then thinly sliced
6 sprigs asparagus, 1/4 in. of the bottom cut
5 small round potatoes, halved
1 clove garlic, sliced
2 sprigs fresh rosemary, just the leaves and diced fine
2 tbsp. olive oil
salt and pepper

Preheat the oven to 375 F degrees. Put the potatoes in a bowl and add the garlic, rosemary, 1 tbsp. olive oil, salt, and pepper. Toss until they are all evenly seasoned.
On a large sheet tray, lay out the potatoes cut side down. Place in the oven for 12-15 min or 2/3's the way cooked. Remove the pan from the oven.
Place the asparagus in a bowl and toss with 1 tbsp. olive oil, lemon zest, salt, and pepper. Season the salmon with salt and pepper and lay thinly sliced lemon slices on top of the salmon.
Add the asparagus to the sheet tray and add the salmon next to the asparagus. Place the tray back into the oven for another 6-8 min.
Once everything is cooked through, remove the tray from the oven and let sit for about 2-3 min. Serve and enjoy!

"Me Cuisine" Tips

You can anything on top of the salmon to flavor it. I also added halved grape tomatoes so the juices flow on top of the fish.
Use any potatoes you want. I used fingerling potatoes, but small red or yellow potatoes work perfect too.
If you don't prefer the skin on the salmon, removed it. I like the fishy taste and fattiness.
Dijon mustard pairs perfectly with this dish.

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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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Chicken Fajita Bowl

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free (no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/20 min

Chicken

5 boneless, skinless large chicken thighs, cut into strips
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. dried oregano
1 tbsp. cayenne pepper
2 tbsp. olive oil
salt and pepper

Fajita Veggies

2 green bell peppers, cut into strips
1 red onion, cut into strips
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. olive oil
salt and pepper

Avocado Pico de Gallo

4 roma tomatoes, diced small
1/4 white onion, diced small
1 jalepeno, diced fine
1 avocado, diced small
2 limes, juiced
1 garlic clove, diced fine
salt and pepper

Let's start by making the pico de gallo so it can marinate. Mix all of the ingredients in a bowl carefully so you don't break up the avocado. Cover and place in the fridge.
Next, heat a large pan to medium high heat. In another bowl, mix all of the fajita veggies ingredients together including the olive oil. Pour all of the ingredients into the pan and cook and the veggies start to wilt down, about 8 minutes. Remove from the heat and pour them back into the bowl.
After cooking the veggies, mix all of the chicken ingredients together. In the same pan as the veggies but after the veggies were removed, place the chicken and cook on each side for about 7 minutes or until brown and not pink in the middle. Remove the pan off the heat and let the chicken rest for 5 minutes.
Lastly, assemble your bowl. I used mixed greens at the bottom, the chicken, the fajita veggies, the pico de gallo, and some shredded cheddar cheese.

"Me Cuisine" Tips

Do not be intimidated by all of the components! They are really easy and there really isn't much cooking involved.
Finish off with some hot sauce so it can soak over the greens like a dressing.
All of these ingredients would also taste great in a burrito if you're not going keto.

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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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March 01st, 2020

3/1/2020

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Cheesy Chorizo and Potato Omelette

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/20 min

Omelette

3 extra large eggs
1/4 lb. ground chorizo
1/2 russet potato, cubed small
1/2 green bell pepper, diced small
1/4 yellow onion, diced small
1 clove garlic, diced finely
4 oz. cheddar cheese, grated
1 tbsp. cilantro, chopped finely
2 tbsp. olive oil
salt and pepper

Begin by whisking the eggs until the mixture is yellow throughout. Add the cilantro and mix until uniform. Set aside.
Add 1 tbsp. olive oil into a small pan and heat on medium high heat. Add the potatoes and cook for about 5 minutes or starting to turn brown. Add the onion, garlic, and bell pepper into the same pan and cook for another 3 minutes.
Place the chorizo into the pan and season with salt and pepper. Cook the filling for 7 minutes or until everything is cooked through. Pour the mixture into a bowl and set aside.
In the same pan, add 1 tbsp. olive oil and heat on high heat. Once hot, add the egg mixture into the pan and season with salt and pepper. Swirl the pan around to evenly cook the eggs. Also, using a spatula, break crevices in the middle of the omelette so the raw egg can seep through and cook evenly (be careful not to break the omelette to much or it won't seal).
Once it becomes barely wet, which takes about 5 minutes of cooking time, add the cheese scattered around the omelette and put the filling in the middle length wise. Fold the right side of the omelette over top the filling, then fold the left side of the omelette over the right side.
Slide the omelette onto a plate to keep the folds in place. Then, for better presentation, flip the omelette over so the folds are at the bottom. Enjoy!

"Me Cuisine" Tips

This is a French style omelette, which means there are two folds for a thinner presentation. However, the American style works well too, which is just folding the omelette in half. This method is done at typical American diners.
Add jalapenos or habeneros for additional spice.
Hot sauce pairs well with this particular omelette and compliments the spices from the chorizo.

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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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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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October 08th, 2019

10/8/2019

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Parmesan Creamed Spinach

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/25 min

Parmesan Creamed Spinach

28 oz. baby spinach
4 tbsp. unsalted butter
8 oz. heavy whipping cream
1 1/4 c. parmesan cheese, grated
2 cloves garlic, sliced thin
2 shallots, diced finely
salt and pepper

Preheat the oven to 425 degrees F. Begin by adding the butter to a pan on medium heat until melted. Add the shallots and garlic and cook for about 6 minutes or until translucent and sweat down. At that stage, add the spinach to the pan.
Now, while cooking, the spinach is going to reduce in size. Cook the spinach until it reduces about a quarter of its original size. Once the spinach is reduced, add the heavy cream and simmer for 5 minutes.
After the liquid reduces slightly (do not boil), add a cup of the parmesan cheese. Mix the creamed spinach until the mixture has thickened and add some salt and pepper. Now, the mixture is going to be slightly loose since there is not flour. Turn the heat off the stove and either portion out the spinach or leave in the pan. If you portion it out, divide the rest of the cheese and top each portion. If not portioning, add the cheese on top of the spinach in the pan.
Then, you're going to add that mixture into the oven until the cheese is melted and turns brown on the top (this is called a "gratin," when you create a crust of cheese on top of a dish). This should only take about 7-9 minutes. When brown on top, remove from the oven and serve with a nice, big, juicy steak!

Me Cuisine

If you want a more traditional creamed spinach, thicken by mixing the 2 tbsp. of butter with 2 tbsp. of flour to make a "light roux" (used to thicken sauces). Add this mixture to the spinach after you add the cream and it should thicken once the flour is cooked down.
Add a tsp. of crushed red pepper for a little kick!

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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 20th, 2019

9/20/2019

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Apple Picking Crumble

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/50 min

Macerated Apples

6 apples, peeled (optional), cores removed, sliced thin
1/4 c. dark brown sugar
1/4 c. maple syrup
2 tbsp. ground cinnamon
1 tbsp. ground clove
1/2 tbsp. nutmeg
1 1/2 tsp. vanilla extract (optional)
pinch salt

Crumble

1 1/2 sticks unsalted butter, cold, chopped up
1 c. dark brown sugar
1 tbsp. ground cinnamon
1 1/2 c. old fashioned oats
pinch salt

Create the crumble by mixing all of the ingredients into a bowl using a mixture or your hands. Work it until the crumble is evenly distributed, cover, and place in the fridge for 20 minutes or until cold.
Preheat the oven to 375 degrees F. Mix the apples, spices, sugar, and all other ingredients into a baking dish (I used a deep 9x11 glass dish). Incorporate the ingredients evenly with a spoon and smooth out the apples evenly in the dish. Take the crumble out of the fridge and use your hands to distribute it all of over the top until the apples are covered. Don't work it too much because you want it to be cold.
Place in the oven for about 50 minutes to an hour. Check to make sure the crumble on top is solidified and the apples are softened, but still have texture. The crumble should be brown and solid, the apples should have a little crisp left, and the liquid should be a thin syrup consistency. Take a nice healthy serving and place a large dollop of vanilla ice cream on top so it melts all over the crumble!

Me Cuisine

You can remove the skin off the apples, but I didn't because I like the flavor and texture of the skin.
I made a gluten-free crumble; however, you can add flour to the crumble for a more traditional take. I actually prefer the oats.
Use a variety of apples for the best flavor! I used four different varieties from apple picking.
Vanilla ice cream, whipped cream, and caramel sauce are awesome toppings for this recipe.

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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 2nd, 2019

9/2/2019

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Greek Salad with Farro

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Vegetarian
PREP/COOK TIME: 20 min/15 min

Greek Salad

1 english cucumber, quartered and sliced finely
8 oz. cherry/grape tomatoes, halved
1/2 red onion, diced small
1/2 c. kalamata olives, chopped
8 oz. feta cheese, crumbled
1/2 tbsp. mint, chopped finely
salt and pepper

Greek Dressing

1/2 c. red wine vinegar
2 c. olive oil
1 tbsp. dried oregano
1/2 clove garlic
1/2 tbsp. dijon mustard
salt and pepper

Farro

1 c. farro
2 1/2 c. water
salt and pepper

Cook the farro by bringing the water to a boil on the stove top. Once at boil, add the farro, lower the heat, cover, and simmer for about 15-20 minutes until tender and fluffy. You can also place the water and farro in a rice cooker for about 12-15 minutes for the same result.
Next, for the salad portion, add all of the vegetables into a bowl and set aside. Make the dressing by putting all of the ingredients into a blender and blend until generally smooth. Once smooth, pour over the vegetables, cover, and place in the fridge to marinate until the farro is done cooking.
When the farro is done cooking, let it cool for about 45 minutes then add the marinated veggies. Mix well and add a pinch of salt and pepper. Garnish with sprouts, lettuce, or mixed greens for more texture.

Me Cuisine Tips

To make it more filling, grilled chicken would pair well with the mild flavors of the salad.
If the garlic is overpowering in the dressing, don't add it! Sometimes it can add too much of a spicy, raw note to the dish.
The farro is the only reason why it is not gluten-free so it can easily be replaced.

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August 23rd, 2019

8/23/2019

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Crispy Salmon Skin Chips

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/8 min

Salmon Skin

leftover skin from salmon (from 4-6 fillets)
1 tbsp. olive oil
salt and pepper

If you are poaching or steaming salmon and you remove skin, do not throw it away! Cut the skin into 2 inch squares and lay on a non-stick sheet tray skin side down (or use wax paper). If there is a little meat on it don't worry, it'll add flavor.
Sprinkle with salt and pepper and put in the oven at 375 degrees F for 5-10 min, or until golden brown. Once, brown, remove off the sheet tray onto a plate to stop the cooking process. The chips will be crispy and taste just like salmon!

Me Cuisine Tips

This is absolutely delicious! Try different dry seasoning to add different flavors.
These go well with salads to add an extra crunch or even spinach and artichoke dip.

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August 21st, 2019

8/21/2019

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Chicken and Ginger Congee (Asian Rice Porridge)

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/45 min (instant pot) 2-4 hrs (stove top)

Congee (Rice Porridge)

1 c. jasmine rice, rinsed
7 c. water or stock
2 tbsp. fresh ginger, finely chopped
4 boneless, skinless chicken thighs
3/4 lb. shitake mushrooms, sliced
1 carrot, diced small
1/2 yellow onion, diced small
1 shallot, diced finely (optional and my twist)
salt and pepper
garnishes: soy sauce, chopped roasted peanuts, chili paste, fried shallots, sauteed chicken and veggies

Begin by putting the rice in the pot, put the vegetables and aromatics on top, and finish by placing the chicken on top of all of the other ingredients. Add salt and pepper.
Pour the stock/water over top all of the ingredients. Put the lid on and if the instant pot has a "porridge" option, then press it. If not, put in the rice cooker for about 2 hours. If using a stove top, then put all of the ingredients in a pot and boil the water. Once it is at a boil, cover and lower the heat and cook for 2-4 hrs.
When everything is done cooking, add more salt and pepper to the mix seasoned to your taste. Ladle into a bowl and top with your favorite garnished (I kept it simple with soy sauce, chili paste, crushed roasted peanuts, and chopped green onions). The garnishes add more texture to the dish so be generous!

Me Cuisine Tips

I have tested many recipes, and 7:1 liquid to rice ratio works best. It is the perfect amount of thickness. However, if you want it thinner, add 2 c. water. If thicker, decrease by 1 c. water.
Jasmine rice is perfect because it adds nice texture, but short-grain rice works well too.
It may sound like there's not a lot of flavor, so if you want add some miso paste to the water or even bonita flakes.
Try adding sauces and garnishes with different textures for awesome results. This is such a comforting and versatile dish.

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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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