I’m always looking for a flavorful Asian inspired recipe and this one really hits the mark. After researching dozens of recipes for inspiration, here’s what I’ve come up with. Although the ingredient list is long, the recipe is straightforward. Enjoy!
Asian Beef Stir Fry with Noodles
- 2 lbs skirt steak, trimmed & cut into thin strips
- 2 TBS corn starch
- 3 – 4 TBS sherry wine vinegar
- Asian Buckwheat Noodles, or thin noodles of your choice, prepared according to package directions
- 1 medium onion, thinly sliced
- 1/2 package of match stick carrots
- 4 garlic cloves, minced
- 2 inches of ginger, minced
- 4 – 5 baby bok choy, washed with end cut off
- Sesame oil & olive oil
- 1 1/2 cups beef broth
- 3 TBS soy sauce
- 2 TBS oyster sauce
- 1 TBS sherry
- 1 TBS rice wine vinegar
- 1 TBS sugar
- 1/2 tsp white pepper
- Optional: Top with chili crunch for a little heat.
- Mix the beef with the sherry & corn starch and marinate for at least 1 hour.
- Prepare veggies & sauce and set aside.
- Heat part sesame oil & part olive oil in a large sauté pan in high heat. Add marinated beef strips in one layer. You may have to prepare the beef a portion at a time. Brown & set aside in a separate pan.
- In the same pan or a wok, heat part sesame oil & olive oil on medium heat. Add in the onion & carrots. Sauté for 1 minute. Add in the garlic & ginger. Sauté until fragrant, about 1 minute.
- Add in the bok choy & turn all the veggies until the bok choy just begins to get wilted. Pour the sauce over the veggies. Turn the veggies until they are all coated. Return the beef to the pan full of veggies and make sure everything is coated.
- Serve beef & veggies over noodles. Top with a bit of chili crunch, if desired.
We’re headed to New Orleans soon and it reminded me to share this recipe. This recipe is super simple and so satisfying. You can use frozen shrimp and okra, so you can make any time of year. Enjoy!
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 medium onion, chopped
- 3 stalks of celery, chopped
- 1 bell pepper, chopped
- 4 cloves of garlic, minced
- 1 TBS creole seasoning
- 1 (28 oz) can of diced tomatoes
- 2 cups of rich chicken stock
- 2 links of andouille sausage cut into bite size pieces
- 1 lb medium gulf shrimp, peeled & deveined (fresh or frozen)
- 1-2 cups of okra cut into bite size pieces (fresh or frozen)
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 TBS gumbo file
- White rice
- Parsley or thyme for garnish
- In a large cast iron pot, make your roux with the flour & oil. Stir constantly with a wooden spoon until the roux is a dark golden brown (takes about 20-30 minutes).
- Add in vegetables to the roux and sauté for 2-3 minutes. Then add garlic & sauté until fragrant. Add in creole seasoning and sauté for a minute or so.
- Add the tomatoes & chicken stock and bring to a simmer.
- Add in remaining ingredients (except gumbo file). Simmer for 30 minutes, stirring occasionally.
- Serve in bowls with a large spoonful of rice. Garnish with parsley or thyme.
- Note: Salt and pepper is really not needed. The creole seasoning & sausage add the needed saltiness.
We had friends over for din on the other day & we served this amazing chicken dish. It’s so flavorful and the chicken is really tender & juicy. Have you tried za’atar? It varies greatly depending on where you are in the Middle East and every family has their own secret blend. It is generally a combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds. Za’atar may also contain salt, dried orange zest, dried dill, or the wild herb za’atar (also called hyssop, which also grows throughout the Levant & is the mixture’s namesake). This spice mix is tangy, rich & nutty, and is a must have in every kitchen! You’re going to love this chicken!
- 4-6 boneless, skinless chicken breasts
- Juice of 2 lemons
- 4-6 slices of lemon (one for each piece of chicken)
- 4-5 crushed garlic cloves
- 1 medium red onion, halved & sliced
- 1/4 cup olive oil
- 1 TBS sumac
- 1 TBS za’atar
- 1 TBS cinnamon
- 1 TBS paprika
- 1 tsp cloves
- 1 tsp nutmeg
- Prep for roasting:
- Sea salt & pepper
- 1 TBS za’atar
- Garnish: Chopped parsley
- Preheat oven or outdoor smoker to 400°. Prepare either an iron skillet or baking sheet with cooking spray. When using a baking sheet I cover it with foil and parchment paper.
- Place all the marinade ingredients in a large zip lock bag and mix. Add chicken and shake to coat the chicken thoroughly. Refrigerate for at least 4 hours or overnight.
- Transfer the chicken and all the marinade onto your cooking sheet or skillet. Evenly distribute the onions. Place a lemon slice on top of each breast. Sprinkle with more za’atar, sea salt & pepper.
- Bake the chicken until the internal temp is 165°.
- Garnish with chopped parsley.
My hubs used to be the SWAT commander for our local police department & somehow this pasta became known as “SWAT RAGS. One of his officers taught me how to make this when the hubs and I first started dating. He was friends with a local restauranteur and this was a secret dish he made for his friends. I used to make huge pans of this stuff in my tiny apartment kitchen for SWAT team get togethers & special events. When we got married in a friend’s backyard, you better believe this dish was served. Later, we started adding grilled chicken and that was a hit, too. This dish has been a staple at the many large parties we have thrown over the years. A party is not a party without SWAT Rags. Awwww…the memories!
Rigatoni w/Mushrooms (SWAT Rags)
I used to serve this for huge parties. Here is a great rule of thumb: For every box of pasta, you will need 2 more bunches of green onion, 1 additional jalapeño and 2 more garlic cloves. You will also increase the pepper, Italian seasoning and lemon accordingly. For parties, you can make the pasta the day before or the morning of. It’s a very forgiving dish. We then serve it in a giant pot or a roaster.
- 2 (1 lb) boxes of rigatoni pasta
- 1 (2 sticks) cup butter
- 24 ounces of sliced mushrooms
- 4 bunches of green onions, chopped
- 2 jalapeños, seeds removed and chopped
- 4 garlic cloves, finely chopped
- 1 TBS Italian herb seasoning
- 1 TBS fresh ground pepper
- Juice of 1 lemon
- Italian parsley and grated Parmesan Cheese, for garnish
- Optional: Add sliced grilled chicken.
- Prepare the rigatoni according to package directions. Do not over cook. I usually subtract 1 from the recommended time. Reserve 1 cup of pasta water, drain and set aside.
- While pasta is cooking prepared your chopped veg. I use a food processor to chop the jalapeño & garlic. I remove the jalapeño & garlic, and then I chop the green onion in the food processor. Saves time and we like the texture.
- Return the pot to the stove and heat to medium. Add butter. Once melted and bubbling a bit, add the jalapeño & garlic. Sauté until fragrant. Add in the green onion and seasonings. Sauté for 2-3 minutes.
- Add in the sliced mushroom and lemon juice. Sauté for 2-3 more minutes.
- Return the pasta to the pot of vegetables. Stir to coat the pasta.
- Serve topped with chopped parsley and Parmesan cheese.
- Add grilled chicken, if desired.
This is an incredibly easy dish to put together and it’s so flavorful. The creole seasoning really elevates this pasta. It’s just a great diversion from the typical Italian pasta dish. You’ll love this New Orleans inspired meal!
Creole Pasta w/Andouille Sausage
- 1 (12 oz) package of ribbed elbow macaroni, cooked according to package directions minus 1 minute (reserve 1 cup of pasta water)
- Olive oil for cooking
- 2 links of andouille sausage, thin sliced
- 1/2 onion, chopped
- 4 garlic cloves, finely minced
- 1/2 red bell pepper, chopped
- 1/2 tsp Creole seasoning (or more, but be sure to taste)
- 1 (15 oz) can petite diced tomatoes
- 1 cup heavy cream
- 1 tsp chicken base
- 2 cups jalapeño Jack cheese
- Chopped green onions for garnish
- In a large cast iron pot heat 1 TBS olive oil. Add sliced sausage, onion, garlic & red pepper. Sauté until sausage is lightly browned and vegetables are cooked down.
- Add the creole seasoning & the can of tomatoes (do not drain). Sauté until heated through.
- Add in heavy cream, reserved pasta water & chicken base. Bring to a low boil, until it thickens.
- Return drained pasta and mix thoroughly.
- Add in cheese and lightly toss. Cover the pot & leave heat on low for 5 minutes or until cheese is melted.
- Serve immediately. Garnish with chopped green onions.
Happy St. Paddy’s Day! This simple & comforting pasta goulash is perfect for a little Irish celebration. Just add an Irish kiss for the cook!
- 1 (16 oz package) elbow macaroni, prepared according to package directions minus 1 minute (reserve 1 cup of pasta water)
- 1 lb ground beef
- ½ onion, diced
- Sea salt & pepper, to taste
- 1 clove of garlic, minced
- 1 tsp garlic powder
- 1 (4 oz) tomato sauce
- 1 (12 oz) petite diced tomatoes
- 1 1/2 cups frozen peas
- In a large pot, brown ground beef & onions. Season with sea salt & pepper.
- Add in minced garlic and sauté until fragrant.
- Turn heat to low, and add in in all other ingredients, except peas & pasta. Simmer for 10-15 minutes.
- Add in prepared pasta & frozen peas. Stir on low heat until heated through. Add a bit of reserved pasta water, if needed.
- Serve immediately in a bowl & enjoy!
This dish is flavorful and so easy to make. Just a few steps and you’ll be enjoying this yumminess in no time. I served mine with jasmine rice and blanched broccoli.
Enjoy in a few easy steps!
- 4 chicken breasts cut into bit size pieces
- 1/4 cup cornstarch
- Sea salt & pepper, to taste
- Olive oil for cooking
- Sweet & Sour Sauce:
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 TBS low sodium soy sauce
- 1 TBS sesame oil
- 1 TBS light brown sugar
- 3 cloves garlic, finely chopped
- 1/4 cup filtered water
- 2 TBS cornstarch
- Garnish: Sesame seeds & sliced green onions
- Add chicken, cornstarch and sea salt & pepper to a zip lock bag. Shake until chicken is thoroughly coated.
- Heat oil ice oil in a large skillet. Add prepared chicken and brown. Do not overcrowd the chicken. Brown in batches and set aside on paper towel lined plate. You may need to add additional oil as you go along.
- For the sauce, add all ingredients except cornstarch and water. Bring to a low boil.
- Whisk water & cornstarch and add to saucepan. Bring to a boil and reduce to a simmer.
- Put all of your chicken in the skillet and pour on the thickened sauce,
- Serve sweet & sour chicken over jasmine rice. Top with sesame seeds and green onions.
We have a Mexican restaurant here in town that makes the best carne guisada. I’ve studied it for years and this is as close as it gets. Enjoy!
This recipe makes quite a bit. You can certainly reduce your amounts for a smaller portion.
This can also be made in a crockpot.
- 4 lbs stew meat – I buy mine at Costco
- Olive oil
- 1/2 onion
- 1 large tomato or 1 can dices tomatoes
- 4 garlic cloves
- 1 1/2 tsp ground comino
- Sea salt & pepper
- 3 cups chicken stock
- 3-4 TBS flour
- Preheat oven to 350°. Season stew meat with sea salt & pepper. Brown the meat in some olive oil and place in large cast iron pot. Set aside.
- Process the onion, tomato & garlic in a blender until smooth. Add to browned stew meat and mix.
- Add the ground comino & chicken stock. Mix together and cover.
- Braise in the oven for 2 hours. Remove from oven and take out 1 cup of the liquid. Reduce heat to 325°.
- Return to the oven & continue braising until meat is fork tender. This may take another 1-2 hours.
- Add flour to reserved liquid & whisk until smooth.
- Remove the meat from oven when tender and incorporate the flour mixture. Return to the oven for another 20-30 minutes or heat on the stove to thicken the sauce.
- Serve with desired sides & tortillas.
This is a delicious & simple soup that can be made as a vegan version. It’s very satisfying and a great addition to your soup repertoire. Who else loves cozy soups?
- 1 TBS olive oil
- 1 small white onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 (15 oz) can diced tomatoes
- 1 1/2 cups orzo pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 4 cups loosely-packed spinach
- Sea salt & pepper, to taste
- Parmesan cheese for garnish
- Heat oil in a large stock pot over medium-high heat. Add onion & sauté until soft. Add carrots, celery & garlic and sauté until garlic is fragrant.
- Add stock, tomatoes, orzo & spices. Stir to combine. Bring to a simmer, stirring occasionally. Add sea salt & pepper, to taste.
- Reduce heat to low and simmer for 10 – 15 minutes, stirring occasionally, until the pasta is al dente.
- When ready to serve, ladle a portion in a bowl and add spinach on top and gently stir in. I always add the spinach into each individual serving so it stays fresh & bright.
- Serve warm. Garnish with Parmesan cheese, if desired.
This is a one of our go-to leftover Thanksgiving turkey recipes. It travels really well, so it’s something I make to deliver to our kids. Simple to prepare and it feeds a crowd. Whether you use turkey or chicken, it’s a super satisfying and cozy meal.
Chicken (or Turkey) Spaghetti Casserole
- 4 cups shredded chicken or turkey
- 12 oz package of spaghetti, cooked 1 minute less than recommended & drained
- 1 can of cream of chicken soup
- 1/4 cup chicken broth
- 1 (8 oz.) light sour cream
- 4 TBS melted butter
- 1/4 tsp cayenne
- 1 tsp Italian seasoning
- 1/4 chopped fresh parsley
- Sea salt & pepper to taste
- 1/3 cup grated Parmesan
- 2 cups shredded sharp cheddar cheese
- 2 TBS melted butter
- 1 cup Italian bread crumbs or chickpea crumbs
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350°. Grease a 9×13 baking dish.
- Combine everything except the topping.
- To make topping, combine the melted butter & bread crumbs.
- Top the casserole with 1 cup cheddar cheese & then the butter & bread crumb mixture.
- Bake for 45 minutes to 1 hour, until bubbly.