Recipe: Sheet-Pan Chicken Meatballs and Charred Broccoli

 

Sheet-Pan Chicken Meatballs and Charred Broccoli

Bon Appetit Magazine, p.16, March 2019

4.7 Stars

This recipe had so much flavor -- just take a look at the ingredient list (ginger, garlic, honey, soy sauce and more). It was delicious! Generally, ground chicken is a bit dry, but these meatballs were incredibly moist. Also, although it looks like a lot of sauce, make it all as the sauce goes great on the broccoli and rice.

Meatball and Assembly Ingredients: rice, ground chicken, broccoli, egg, scallions, garlic, ginger, panko, toasted sesame oil, vegetable oil, Kosher salt, black pepper, red pepper flakes

Sauce Ingredients: ketchup, Worcestershire sauce, rice cooking wine, honey, soy sauce, ginger, black pepper

Recipe: Fried-Bread Panzanella with Ricotta and Herbs

 

Fried-Bread Panzanella with Ricotta and Herbs

Bon Appetit Magazine, Sept 2018

4.5 stars

Super easy weeknight recipe. Went really well with fried chicken! 

Ingredients: sourdough bread, ricotta, heirloom tomatoes, basil, parsley, shallot, garlic, extra-virgin olive oil, red-wine vinegar, flaky sea salt, black pepper

Notes:

• Didn't fry the bread. Toasted and buttered it instead.

• Added fresh mozzarella.

Recipe: Hawaiian Pork Bowl

Hawaiian Pork Bowl

Food and Wine Magazine, July 2017, p.88
5 stars

Restaurant-worthy dish (and as good or better than any True Food Kitchen bowl).

Overall the bowl is layered with so many flavors: rice as the base + marinated pork, bacon, grilled red onion, grilled pineapple, jalapeno, avocado, cilantro and a bright dressing. The inspiration of the dish comes from Graham Elliot. 

This was the first time we've ever marinated meat in tea, and it worked out nicely. According to the recipe, "sweet tea is an ideal marinade for pork because its sugars help to caramelize the meat as it cooks."

Ingredients: rice, pork tenderloin, bacon, pineapple, avocado, red onion, cilantro, jalapeno, sugar, English breakfast tea bags, lime juice, extra-virgin olive oil, Kosher salt, pepper, boiling water

Pork and Asparagus Stir-Fry

 

Pork and Asparagus Stir-Fry

Bon Appetit Magazine, Apr 2020, p.28
4.2 stars

I'm not an asparagus fan so we made this with green beans instead. Really delicious. I was debating whether I liked this or the Spicy Green Bean and Tofu Stir-Fry with Bison better. They're just different. . . this recipe doesn't require boiling the beans ~ they're sauteed and there isn't a sauce. Both are good but I prefer the tofu/bison recipe.
Ingredients: cooked rice, asparagus, ground pork, scallions, garlic, ginger, Shaoxing wine or medium-dry sherry, soy sauce, sesame oil, vegetable oil, Kosher salt

Recipe: Seared Salmon with Miso-Honey Sauce

Seared Salmon with Miso-Honey Sauce
Bon Appetit Magazine, May 2019, p. 22
5 stars

Delicious easy weekday meal. Could make less miso sauce but ended up using it on the steamed broccoli we made (plus our leftover broccoli).

Ingredients: salmon, rice, ginger, scallions, white miso, honey, unseasoned rice vinegar, sesame seeds, vegetable oil, Kosher salt

Recipe: Grilled Carrots with Avocado and Mint

Grilled Carrots with Avocado and Mint
Bon Appetit Magazine, June/July 2020, p. 22
5 stars for me/2.5 stars for the grandcruman

This is a little embarrassing. I thought this was a taco recipe from looking at the image on the recipe. It's actually a SIDE DISH, but hey, it worked for us as vegetarian tacos! I really liked the flavors but blog non-contributor the grandcruman wasn't a huge fan, thus the difference in ratings above. We often have all of these ingredients (except for ginger) on hand so this is a great lunch that I can make... for me!

Ingredients: carrots, avocados, mint leaves, serrano chile, ginger, cumin seeds, lemon juice, honey, extra-virgin olive oil, Kosher salt

Recipe: Charred Focaccia and Steak Salad

Charred Focaccia and Steak Salad
Food & Wine Magazine, Aug 2020, p. 42
4 stars

Blog contributor the grandcruman really liked the salad. I thought it was ok -- good, but could have used avocado. I did like the heat from the Calabrian chiles in the dressing. Good weeknight salad.

Ingredients: strip steak, arugula, tomato, Persian cucumbers, focaccia, watercress, red onion, extra-virgin olive oil, white wine vinegar, Calabrian chiles, Kosher salt, black pepper

Tips/Notes:

• Used hanger steak (so tender!) instead of strip steak
• Used grilled bread that we had on hand instead of focaccia
• Left out the watercress

Recipe: Pan-Seared Scallops with Chorizo and Corn

Pan-Seared Scallops with Chorizo and Corn
Bon Appetit Magazine, Sep 2018, p.44
5 stars

We made another delicious restaurant-worthy dish that I could see South Carolina Chef Sean Brock or Texas Chef Stephen Pyles making. It's surprisingly a relatively "quick" dish to make!

We had made this before, but bought chorizo that was too oily and that fell apart last time so I hadn't taken a photo or blogged about it. This time, the dish was perfect. When making this dish, make sure to use fresh corn, not frozen.

Ingredients: large sea scallops, corn, smoked Spanish chorizo, scallions, cilantro, garlic, serrano, buttermilk, butter, lime, extra-virgin olive oil, Kosher salt

Tips:

• Halved the amount of garlic (afraid it was going to overpower the dish)
• Used about half the amount of scallions
• Served gruyere bread on the side

Recipe: Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
Food and Wine Magazine, Feb 2019, p. 74
4.5 stars

We don't have a Vietnamese restaurant near where we live, so I haven't had my "vermicelli bowl" with pork and spring roll in a long time. I found this recipe in my stash, and it's restaurant-worthy! No need to go to a Vietnamese restaurant anymore for the bowls, well, unless we don't want to take the time to make this as there is a lot of chopping and steps. The chicken marinade flavor was so good, we'll have to remember this for other Asian dishes.

Ingredients for the marinade: lemongrass, shallot, light brown sugar, canola oil, fish sauce, soy sauce, garlic, cayenne pepper

Ingredients for the bowl: chicken thighs, rice stick noodles, lettuce, bean sprouts, cucumber, cilantro, mint, basil, roasted peanuts or cashews, canola oil

Ingredients for the Nuoc Cham: water, lime juice, maple syrup or sugar, rice vinegar, fish sauce, carrot, Thai chile or serrano, garlic

Optional: fried shallots or onions

Tips:

• Added carrot to the bowls
• Didn't make or add fried shallots or onions
• This is a "light" dish so next time, serve with gyoza or egg/spring rolls