Impossible Scotch Eggs with Duel Dipping Sauces

 

Scotch eggs are probably the thing I've missed the most since I went pescatarian almost 13 years ago. If you're not familiar with this often overlooked pub favorite, it consists of ground meat (typically sausage) wrapped around a boiled egg and then fried to crispy brown deliciousness and often paired with a spicy mustard dipping sauce -- sounds pretty eggcellent amirite?! 

Couscous Stuffed Peppers

Anyone else getting cooking fatigue since quarantine? 😅 I thought I cooked fairly often before but I really underestimated how often I would eat snacks provided by my work or grabbing lunch at a nearby food cart. It seems like we have to go grocery shopping at least a couple times a week now to keep up with how much we're eating.

Instant Pot Korean Gochujang Chicken

We finally got an Insta Pot over the holidays and we've been using it at least once a week. I definitely see what all the hype is about. I was never a fan of cooking in the crockpot so when this new pot came along I was skeptical. Feel like whipping up a gourmet-style meal, but work and traffic have left your gourmet-style void of life? Instant Pot. Getting nostalgic about Sunday night crockpot roast that was cooked all day by your grandma, but the depth of your culinary prowess is adding some extra "fire" sauce to your taco bell burrito? Instant Pot.

What I had on Thanksgiving

Since it was just Lewis and I for Thanksgiving this year, we decided to roast a turkey breast instead of the whole bird. Usually, I follow Alton Brown's turkey recipe which is always uh-mazing but this time I kept it simple with a bit of butter and a classic dry rub.

Pumpkin Mac

Just because Halloween is over doesn't mean the pumpkin flavors have to stop! I always wanted to try to create a pumpkin mac. Pumpkin is naturally a savory ingredient, but I think people automatically associate it with pie. This Mac is creamy with just a hint of pumpkin (not to mention more fiber and Vitamin A heyyyyy).

Cheddar Biscuit Chicken Pot Pie

Fall is in full swing here in Oregon. The leaves have fallen and the rain has returned which I do not mind one bit. I always love that everyday cozy comforts are always more appreciated during this time of year, whether it's a hot cup of coffee or a rich and indulgent meal that will warm your bones! Chicken pot pie has always been one of those meals for me - a buttery crust filled with meat and veggies smothered in cream sauce, what's not to like?

Whole30 Crab Cakes with Lemon Balsamic Salad

You might have seen the Whole30 diet floating around lately and after hearing so much hype about it, I decided to try it for myself. Whole30 focuses on "whole" foods like veggies, fruits, and proteins while excluding grains, legumes, and dairy. Sounds pretty straightforward, right? Yeah, that's what I thought too until I was literally having dreams about yogurt and coffee creamer about three days in...

Persian Herb Chickpeas with Coconut Rice

Give (chick)peas a chance! 

My new favorite ingredient this summer has been lemon! I always avoided it in the past because I found it to be a tad overwhelming to the palate, however, paired with fresh herbs and the creamy coolness of yogurt, it really takes this meal to the next level! You can enjoy this as a light vegetarian dish or serve it with some lemon-herb marinated grilled chicken!

Easy One-Pot Shrimp and Orzo Dinner

Hey there, it's been a while! After my on and off hiatus I've decided to really set aside the time to start blogging again. It's difficult when I'm on the computer all day trying to promote my clients' social media pages and then going home and trying to do that with my personal content but here we are, I couldn't stay away. But enough rambling, we've got a recipe to discuss!

Scottish Beef Stew

This cold wet winter weather has me craving warm and comforting meals. I've also been favoring one-pot dishes that we can live off of for daysss. Like this stew for instance. It's looking a little sad in this picture because this was actually the last bowlful (had to wait for that natural light). So now that I've really talked it up, here are some tips on how to make this stewpendous meal. ;)

Top Round Steak Stew with Parmesan Cheese Dumplings

This dish is a perfect example of that classic rustic meal that is most ideally consumed in a snow covered log cabin nestled among the mountains in front of a roaring fire. For those of us stuck in the city, we can always close our eyes and make do with a candle lit porch (still magical on a less grand scale).

Japanese Mushroom Thin Crust Pizza

Last month my friend from China took me to explore Houston's China Town! I have always wanted to check it out ever since we moved here but I was scared I was gonna be that awkward American, stumbling around, and ordering all the wrong things so it was nice to have a guide. The Market was unlike anything I've ever seen, I suddenly felt like I was transported into one of those Andrew Zimmern shows and I was wandering through the market in Xian. I have never seen any place that takes the word fresh so literally, the seafood section was full of live fish, turtles, crawfish, frogs, you name it! Plus the produce section was a thing of beauty. I decided to play it pretty safe my first go-round (plus I had to choose things that would keep for some time in the car) so I chose some colorful greens called Amaranth, seasoned extra firm tofu, matcha candy, and these beautiful Brown Beech Mushrooms.

Since cheese (and pizzas for that matter) are pretty obsolete in Asian cooking this recipe is a bit of a stretch but I wanted to make something that was summery and light (also I was just realllyyy craving some pizza ¯\_(ツ)_/¯ . I used Parmesan and crumbled queso fresco (baaaad choice Annie) since I was trying to use up what I had in the fridge but of course it turned slightly rubbery because these cheeses aren't really known for there melting qualities. I made it again and I used a mix of goat and mozzarella and it was cheesy melty perfection.

I actually went all out and made my thin crust pizza dough but I wasn't really happy with the results (it turned out kind of sad and doughy) do I won't be sharing that recipe with you. I would recommend going to your local grocery and/or pizza store and buying some raw dough OR get this brand from World Market that is one of my faves OR if you have a really good thin crust recipe you could use that too...and uhhh tell me that recipe while you're at it.


Japanese Mushroom Thin Crust Pizza

makes on 12 inch pizza

3 garlic cloves, minced
1 (bunch) package Japanese Mushrooms, cleaned and cut lengthwise
1 TBS olive oil
1 tsp sesame oil
2 shallots, thinly sliced
1/4 cup high quality olive oil
1 tsp dried oregano
1 tsp dried parsley
1 TBS fresh chopped fresh cilantro
1 cup goat cheese (or all mozzarella of that's more your thing)
1/2 cup mozzarella
more cilantro for garnish

1.Preheat oven to 400 degrees F. In a saute pan add olive oil and sesame oil and heat on medium low setting. Add shallots, garlic, and mushrooms and saute until soft.
2.In a mixing bowl whisk 1/4 oil with oregano, parsley, and cilantro.
3.To assemble, place dough on a pizza pan or stone, brush olive and herb mix over the surface. Sprinkle goat cheese and then mushroom mixture evenly on top.
4.Place in oven and bake until crispy on bottom and slightly brown around edges. Serve hot alone or paired with a salad.

Chicken & White Bean Chili

Lately with the craziness of life being at an all time high, I have been looking for super easy dinners. Usually this involves throwing everything together in the form of some sort of casserole and covering it in cheese (don't judge me) but I wanted to switch things up and get a little more creative with my one-pot meals.

I also had left over biscuits from our Biscuits and Sausage Gravy meal so I wanted to whip up something quick that I could still use the biscuits for - enter the white bean chili. It's like red bean chilies more flavorful and exotic cousin.

The result is a creamy, slightly spicy blend of goodness. I personally think that the melty cheese on top is a must and IF you happen to have some light and flaky homemade biscuits on hand the addition of that on top made it like a southwestern chicken pot pie...yes, this is WAY better than a casserole.

Chicken & White Bean Chili

serves 5-6

3/4 pound boneless skinless chicken breasts, cubed
1 (7 oz.) can of green chiles
2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
1 cup yellow corn
1 medium sized onion, diced
1 tsp minced garlic
2 tsp cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper
2-3 cups chicken broth
splash of hot sauce
shredded cheddar cheese to top

Directions

1.Sprinkle chicken with salt and pepper. In a soup pan over medium heat, brown chicken in oil.

2.Stir in the onion, garlic, corn and green chiles; cook 2 minutes longer. Sprinkle with oregano, paprika, salt, pepper, and cumin; cook 2-5 minutes longer or until chicken is browned and vegetables are tender.

3.In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the pan with the remaining beans and broth, add a splash of hot sauce (optional).
Cover and cook on medium-low for about an hour or until chicken is tender. Stir before serving. Sprinkle with cheese and top with biscuit half (optional).

*You could also do this recipe with left over cooked chicken - just add it after the veggies and reduce cooking time.

Buttermilk Biscuits & "Sausage" Gravy

Whew, these last few months have been a blur of work, airports, travel and changes...or at least an attempt to change. I recently returned from a trip to Vegas! It was a wonderful crazy adventure but I'll save that for another post, this one is all about some killer biscuits and gravy!

Being from the south, you'd think I'd be a biscuit making beast by now but I realized I haven't actually made homemade biscuits since culinary school! I think people get intimidated at the thought of getting some dough on their hands but using a food processor makes this process super easy and even fun!

As for the gravy, you might be questioning my vegetarian ways but I think this can stand up to standard sausage gravy. I think the addition of mushrooms is vital just because it adds that savory, earthy quality that makes it more "meaty" even if you're not a mushroom fan I think you should still try it - being diced into tiny pieces I promise you, you're not even gonna notice. I tried my best to portray the right amount of measurements, when I am creating something in the kitchen sometimes I get a little carried away and just start adding things without measuring but it's always good to taste as you go and add more spice or saltiness depending on your personal preference.

Buttermilk Biscuits

makes 12

3 cups all purpose flour
2 TBS sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Directions:

1.Preheat oven to 425°F.

2.In food processor, pulse flour, sugar, baking powder, salt and baking soda to blend (be careful some flour might escape). Add pieces of butter and pulse until mixture resembles coarse meal. Slowly pour in buttermilk while pulsing until evenly moistened.

3.Dump dough unto a lightly floured surface and dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

4.I like to brush additional buttermilk on top of each biscuit but that's optional. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

For the Gravy

1 and 1/2 cups of vegetarian "Meat" crumbles, I like THIS brand
4-5 button mushrooms, washed and diced small
1 medium sized onion, diced small
1-2 stalks celery, diced small
1 tsp paprika
1/2 tsp garlic powder
2 tsp savory herb blend
salt and pepper
4 TBS butter (divided)
1/4 cup flour
1 cup milk
1/4 cup half and half
1-2 splashes of hot sauce (optional)

1.In a large sauce pan melt 1 TBS of butter, add onion, mushroom, and celery and cook on medium low heat until onions are translucent. Add meatless crumbles and spices (you may need to add 1 or 2 TBS of water if the mix becomes too dry). Cook until "meat" begins to brown.

2.Empty the meat and veggie mixture into a bowl and set aside. Using the same pan, melt 3 TBS of butter then slowly add flour, making a roux. Add milk/cream and whisk until smooth and it begins to thicken.

3.Add meat and veggie mix into the cream and mix thoroughly - add additional salt and pepper if needed (I used quite a bit of pepper)

I froze both the leftover gravy and biscuits and they kept nicely for a week wrapped up in the freezer.

Buffalo Wings with Gorgonzola Cheese Dip

Life is starting to get pretty crazy! Why is it that so any important events tend to happen all at once? My parents are coming to visit which is awesome because we get to show them around our city and eat at all our favorite restaurants/coffee shops and actually have fun and enjoy our time together without having to unload boxes for once. We're also planning a little weekend trip to Austin, TX which is rumored to be considered "The Portland of The South" so I am excited to check that out (pssst..if you have any recommendations on places to check out feel free to comment).

Now for these wings! I had never attempted to make wings before because I always try to avoid frying food whenever possible, it's just so smelly and greasy, but when I discovered you can get that crispy fried texture in the oven I was more than willing to give it a try! There are a couple of things to keep in mind in the preparation if you want to achieve that crispy skin texture - first of all, make sure you dry off the wings pre-batter, secondly, I used a cooling rack to set the wings on so they don't cook in their own juices and become soggy and last of all, cook at a high temp (at least 400 degrees F).

Buffalo Wings

12 free-range chicken wings
1 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp baking powder
1/2 tsp garlic powder

1/2 cup butter, melted
1/2 cup hot sauce of your choice
cucumber and carrots for garnish

Gorgonzola Cheese Dip
3/4 cup mayo
2 TBS cup sour cream
1/3 cup Gorgonzola cheese crumbles (can use blue cheese as well)
1 tsp lemon juice
1 tsp Dijon mustard
salt and pepper to taste

Mix ingredients together and store in fridge until ready for use.

Method:

1.Preheat the oven to 400 degrees F. Line a baking sheet (with a lip) with tin foil, then place an oven safe cooling rack on top, spray cooling rack with non stick spray.

2.Combine flour, spices, and baking powder. Remove the tips from the chicken wings, then cut the wings in half at the joint. Pat them dry with paper towels, then lightly toss in the flour mixture. Refrigerate for at least an hour.

3.Carefully dip each floured wing in the butter/hot sauce mix then place each on the cooling rack (save the left over sauce, you're gonna use it later). Add to preheated oven and cook for 15 min. After the 15 min. carefully use a baster brush to add more sauce to the wings, then use tongs to flip over so both sides are re-covered in sauce. Bake for as least another 15 min. or until chicken starts for brown slightly and become crispy

4.Serve with cheese dip and sliced veggies.

4th of July

Man, I can't believe it's already July! I must admit I am relieved that summer is trucking along, fall/winter can come at anytime now! 4th of July sort of snuck up on me this year, since we're away from family and friends we will probably just be spending this holiday around town eating delicious food and exploring some new places, possibly checking out the downtown firework show if the weather allows. I decided to do a red, white, and blue round up for your 4th festivities most of which are on the healthy side with a few indulgences (because after all, it is a holiday).

Blueberry Lemonade
Festive Fruit Trifle
Dark Sweet Cherry Mini Pies
Blueberry Muffins with Lemon Sugar Topping
Heirloom Tomato Tart
Chocolate Creme Brulee with Raspberry Sugar
Blueberry Cobbler Bars
Flag Cake
Watermelon Mojitos
Balsamic Strawberry Dressing
Berry Skillet with Oat Topping

Hope everyone enjoys their holiday weekend!

Kung Pao Chicken with Pepper & Onions

This week is a little crazy, we're going from southern Germany to Taiwan and making some tasty Kung Pao Chicken!

One thing I love about Asian dishes is that they are so simplistic yet packed full of flavor (and are usually on the healthy side). One of our missions as soon as we move to a new place is to find the best Chinese food place in town - so far in Houston we've tried a couple of places around our neighborhood but no winners as of yet, luckily I have a few go-to recipes up my sleeve to last us in the meantime. This is one of Lewis's favorite dishes - it's tangy and spicy and the texture of the peanuts add a nice crunch. There's a lot of ways to switch this up, you could add green onions, water chestnuts, snow peas, or broccoli depending on what ya feel like. I noticed that some people use brown sugar in place of honey, but I found that honey adds a better texture and you don't have to worry about undissolved sugar crystals.

Kung Pao Chicken with Pepper & Onions

serves 1-2

2 boneless, skinless chicken breasts cut into chunks (could use chicken thighs as well)
1/3 cup flour
salt and pepper
1 large red pepper, deseeded and sliced
1 onion, sliced thin
2 TBS vegetable oil - divided
1/4 cup reduced sodium soy sauce
2 tsp sesame oil
1 TBS(more or less depending on your spice preference) hot chili paste
1 tsp chopped garlic
1 tsp white vinegar
1 tsp grated fresh ginger
1 TBS honey
2-3 dried red chilies
1/3 cup crushed dry roasted peanuts
1-2 cups cooked brown or white rice

Directions

1.Add flour to a bowl, add salt and pepper, then carefully toss chicken pieces to coat thinly in flour.

2.To make the sauce, add soy sauce, sesame oil, chili paste, dried chilies, vinegar, and honey - whisk until combined.

3.In a large sauce pan (or wok) heat oil on medium heat, then add onions, peppers, garlic, and ginger. Saute for 10-15 min. Reduce heat to medium low then add about half of the sauce and cook until slightly thickened - empty unto a plate and set aside. In the same pan add oil then saute floured chicken until cooked through and slightly browned, add remaining sauce and cook until chicken is coated. Add veggies back into the pan along with the peanuts, mix together then serve over rice. Discard dried chilies before serving.

Note: If you have leftovers, I would recommend reheating them in a skillet (rice included) and possibly making more sauce if it seems dry. Also, I have done this starting off with both raw and leftover cooked chicken - they both turned out good but the precooked chicken was a tad dry so I would recommend starting with raw.

Sauerbraten with Spätzle and Braised Cabbage

Behold our German feast!! I was in the mood for trying something new the other day, it all started with spätzle (pronounced shp-eh-tzle), I always thought it looked delicious but I had never tried it before so while I was looking for a recipe, I saw that it was typically served with this freaky dish called Sauerbraten.

Sauerbraten literally means "sour roast" usually pertaining to beef but you could also use venison, lamb, or pork. It's it served with a "gravy" made from the cooking juices with crushed gingersnaps to thicken it - sounds weird I know but it creates a really unique flavor and texture.

Unlike the traditional American roast beef, Sauerbraten has a slight sour taste from the vinegars but with the gingersnaps and the sweetness from the sugar as well as the cabbage, it all goes together perfectly. Since this was my first time EVER hearing of the dish, let alone making it, I decided to follow Alton Brown's recipe directly (for the most part). I marinated the beef for about two and half days and decided to cook mine in the crock pot rather than the oven. I started off cooking it on low for 2 hours then I switched it to the high heat setting for three additional hours.

Sauerbraten

serves 3-4

recipe from Alton Brown

Ingredients
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 TBS plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 tsp freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 tsp mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 TBS vegetable oil
4-5 carrots peeled and chopped
2 cups red potatoes
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed I used Anna's Ginger Swedish Thins (don't worry if you have some big lumps left, they'll melt down)
1/2 cup seedless raisins, optional

Directions

1.In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

2.Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

3.When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 2-3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

4.After 2-3 days place cut carrots and potatoes on the bottom of the crock pot and place the meat on top. Strain the marinade and add the 1/3 cup sugar. Pour marinade over meat and veggies. Cover and cook on high for four hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve if needed to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

For the braised cabbage recipe, click HERE

Spätzle recipe is HERE

Chicken, Potato, and Brie Tart With Onion Jam

Being married to a meat eater has taught me to vastly expand my standard chicken recipes. I mean, you can only make so many chicken salad sandwiches...

When I saw this chicken tart recipe from The Kitchen, I was very intrigued. Not only does it sound fancy, but it is fairly easy to make (especially if you're lazy like me and used a pre-made puff pastry-shhhhh). I also rediscovered my love of Brie cheese which is, in my opinion, the lord of all cheeses - it's soft, melts beautifully, and has that rich creamy taste that allows you to pair it with sweet or savory meals. For a pre-meal snack I cut up thin slices of apple and topped them with some of the onion jam and a dot of brie and it was amazing. The tart itself was a perfect balance of richness and a sweet/sour flavor from the onion jam, all in all a perfect brunch or dinner meal!

Chicken, Potato, and Brie Tart With Onion Jam

makes one 11" tart

Recipe adapted From The Kitchen

2 tbsp olive oil
2 medium sized onions, peeled and thinly sliced
salt and pepper
1 TBS balsamic vinegar
1 TBS sugar, leveled

1 sheet of thawed puff pastry
2-3 large waxy potatoes, sliced into 1/2 inch slices
2 cups cooked chicken, torn into big shreds
1/2 cup brie, pinched off into bite sized pieces
4 eggs
2 tsp dried thyme (I also garnished with fresh German thyme)
1/2 cup cream

Directions

1.For the onion jam, heat olive oil on medium high heat. Add onions, salt and pepper, and cook over a medium heat for 20 minutes until nice and soft, stirring every once in a while so that they don't catch on the bottom. In between stirring, half covered with the pot lid. Add balsamic vinegar and sugar, remove the lid and cook a further 10 minutes, stirring occasionally. Set aside to cool.

2.Put potatoes in a medium pot, cover with water, season with salt and bring to a boil. reduce heat to a simmer and cook potatoes 15-20 minutes until just able to be pierced with a knife. Drain and set aside to cool.

3.Roll out pastry to fit a 11" round removable base tart tin. Pop in the freezer to chill while the oven heats to 180˚C (350˚F). Layer the onions, potato and chicken into the pastry shell. Dot with brie. Whisk eggs, cream and thyme, then pour evenly over filling. Bake for 35-40 minutes until the filling is set and the pastry is golden. Serve immediately on it's own or paired with a salad.

On a side note - Houston had some pretty major storms last night which resulted in flooding. This is the second time the weather has tried to kill us lol, I am starting to get a complex Houston - what's your problem?! Seriously though, I hope everyone is okay and my prayers go out to those that lost their cars and homes last night, stay safe!

Fish Tacos With Red Cabbage, Mango, and Chipotle Sauce (Inspired by The Hobbit Cafe)

So my quest continues for the best fish taco in the Houston area...

What determines THE BEST fish taco you might ask? Well for me it has to have these three essential things:
1) A delicious sauce
2) The fish must be cooked/seasoned well
3) A balance of flavors/textures
The best one I have had so far in my taco journey is the one from Hobbit Cafe, the fish was on point, the chipotle sauce was slightly spicy and the mango salsa added some sweetness - it was awesome! I am not ashamed to admit I have ordered these things three times...in a row.

I finally decided to make some tacos of my own, partially from being inspired but mostly due to withdrawals. You could mix some diced tomatoes, onions, and cilantro in with the mango to make a salsa if you're feeling extra fancy but I personally just like the mango bits - it's up to you.

Fish Tacos

serves 4-5

Package of corn tortillas, grilled
I use Swai because of it's light flavor and flaky texture (2 fillets) but you could really use any type of white fish (Swai fillets are large so if you're using a smaller white fish you might have to use 4 fillets)
Seasoning mix:
1 tsp paprika
2 tsp cumin
1/4 tsp garlic powder
1 tsp chili powder
salt + pepper
1 TBS olive oil

1.Make sure fish is dry then mix spices together and rub both sides of fish down.
2.Heat oil on medium high heat in saute pan. Cook fish 3-4 min. on each side then gently flake apart for filling

Filling...
1 mango, diced small
1 cup chopped red cabbage
fresh lime for garnish

Chipotle Sauce...
1/2 cup mayo
2 tsp fresh lime juice
tsp honey
1/2 tsp paprika
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp garlic powder
pinch of cumin

Mix together to make a sauce. To assemble, take tortilla and cover with a thin layer of sauce, followed by fish, cabbage, mango, and more sauce.

If you know of a taco place I need to check out in the Houston area let me know!