I get excited when I have leftover chicken, really excited. Leftover chicken = chicken fried rice! Fried rice is a super quick meal that comes together in just 15 minutes but also uses up any leftovers in your fridge.
You can really work this recipe with whatever you have on hand. I used green onions and garlic, but you can use sweet onion, white onion, red onion or even no onion.
Throw in some scrambled eggs and peas, toss with tamari, hot sesame chili oil, and sriracha. This dish comes together with very little time and tastes amazing!
Sriracha Chicken Fried Rice
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons grapeseed oil
- 3 green onion, diced, separate green and white
- 1 tablespoon Sriracha
- 1 tablespoon fish sauce
- 1/2 tablespoon hot sesame chili oil
- 2 tablespoon Tamari ( gluten free)
- 2 eggs, beaten
- 1 cup frozen peas, thawed
- 1 cup cooked chicken, diced
- 4 cup cooked brown rice
- In a small frying pan, quickly scramble the two eggs, set aside.
- Heat grapeseed oil on high in a large wok until the oil appears shimmering.
- Add the white part of the onion, garlic, and ginger.
- Stir quickly, when the onion starts to turn golden, add the chicken and rice.
- Continue to stir, slowly add in the sriracha sauce, fish sauce, hot sesame chili oil, and Tamari.
- Add in peas and scrambled eggs, cook until all ingredients are coated with sauce and fully cooked.
- Remove wok from heat, portion into bowls and top with the remaining green onion.
It has been such a busy and exciting week! Last Monday was my first day as an official Foodie, and I couldn’t be happier with my new position. Thursday I was able to make and demonstrate a really wonderful summer recipe that featured mangoes and cucumbers. I wish I would have had my camera to take some shots because the recipe turned out better than expected, I will try to re-create it here in a couple of days.
The combination of Manchego, lime and roasted corn is so good you might be tempted to eat the bowl yourself. But please share with someone you love, they’ll thank you for it!
The lime adds a bite to the creamy, cheesy deliciousness of the corn. Take this dish to any party and it will be gone instantly.
Manchego Corn with Lime
adapted from Bon Appetit
- 6 ears yellow sweet corn, unhusked
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- salt and pepper to taste
- juice from one lime
- 1/2 cup Manchego cheese, grated
- 1/4 cup chives, minced
- In a 450 degree oven or on a grill, roast corn for about 15 minutes, until corn is crisp tender.
- Allow corn to cool, unhusk, and cut kernels from the cob.
- In a large skillet heat the oil and then add the corn, saute corn until it is lightly browned in spots, about 3-5 minutes.
- Add butter to the corn and stir until butter is melted. Season with salt and pepper and remove from heat.
- Transfer corn to a serving bowl. Add lime juice, cheese and chives, toss gently to coat.
Big news, and an easy recipe today. First with the big news, I am now officially a Foodie! I know, I know I have been a foodie for a while now but all of that foodie-ing has been non professional. That has changed, I am now a professional Foodie. My new job title is actually Foodie. What is a Foodie? Well, my job involves talking to people about food all day! I get to share ideas and tips, and help customers navigate the store. How great is that.
With the cooler temperatures we have been having in Austin (by cooler I mean 90 degree days instead of 100). I decided I could finally try roasting chickpeas. I came across this recipe back in May, but decided today was the day to give it a try since I had some extra chickpeas in the fridge from hummus.
I could not stop eating these after they came out of the oven. You could just serve them up in a bowl as a snack, toss them on salads, or even add them to a trail mix. A great combination of crunchy and savory to satisfy those cravings for unhealthy snacks. Also, the cayenne gives these a nice kick!
Spicy Roasted Chickpeas
- 3 cup chickpeas, drained and rinsed
- 3 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne, use more or less to adjust spiciness
- Preheat oven to 425 degree.
- In medium bowl mix together all the ingredients, until the chickpeas are coated.
- Using a rimmed baking sheet pour chickpeas out in a single layer.
- Bake on the lowest rack for 25-30 minutes. Turn chickpeas halfway through to ensure even baking. Chickpeas will be done when they are golden and crispy.
- Remove chickpeas from pan to a paper towel lined plate and pat off excess oil.
- Store leftovers in a zip top bag or air tight container.
Yet another salad post, but this one is so exceptionally good, my fiance could not stop raving about it and immediately asked for seconds. This salad should really be called strawberry spinach salad with candied pecans, blue cheese with a strawberry chia seed balsamic vinaigrette, but for obvious reasons I’ll go with strawberry balsamic salad. None the less this salad has a complex flavor profile that will rock your taste buds!
The candied pecans are the most time consuming part of the recipe but they are well worth the extra 20 minutes. Or you can always just buy candied pecans or use toasted pecans and save on extra sugar.
I love to experiment with salad dressings and I wanted to make this one super fresh and special. I started with fresh squeezed orange juice and add to that strawberries, chia seeds, olive oil and balsamic vinegar, whoa it’s a kick in the mouth! The chia seeds not only thicken the dressing but they also add omega 3’s, fiber and protein. If you haven’t tried chia seeds yet this is a simple way to sneak some into a meal.
Strawberries are by far my favorite fruit, I eat them all year round, but summer strawberries are the best. This salad showcases strawberries in a more savory way that will surprise you.
Strawberry Balsamic Salad
- approximately 6 strawberries, sliced( more or less to taste)
- 4 cups of baby spinach
- 1/4 cup candied pecans ( homemade or store bought)*
- 1/4 cup blue cheese, crumbled
- 2 teaspoon chia seed
- 1/2 cup strawberries, tops removed
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1/4 teaspoon sea salt
- 2 tablespoon fresh squeezed orange juice
- Place the first four ingredients in a medium bowl and toss together.
- Take the rest of the ingredients and place in a blender or food processor, blend until combined and smooth.
- Pour salad dressing over salad and serve.
*Candied Pecans recipe
- 3/4 cup evaporated cane juice or sugar
- pinch salt
- 2 tablespoon honey
- 1/4 cup water
- 1/4 teaspoon vanilla
- 1 1/2 cup pecans
Boil sugar, salt, honey,and water in a saucepan until it reaches 242 degrees on a candy thermometer. Remove from heat and add vanilla and pecan. Stir to coat.
Place pecans on a lined cookie sheet. Separate pecan from on another and allow to cool 15 minutes until coating is hardened.
Keep the extra candied pecans in an airtight jar.
How can you not love frittata, unless of course you are vegan but if you are vegan why are you reading a recipe for Frittata! Personally I have to have one at least once a week.
Frittata is an excellent way to use up leftovers, the combinations are endless. For this frittata I started with some extra red bell peppers from the garden and then just built the rest from there. I added spinach, fresh parsley, and feta. But you can really put anything a frittata!
To make things easier I always use a cast iron skillet. It’s non-stick and perfect for going straight from stove to oven.
When the eggs start to set on the edge I top with cheese and pop it in the oven to finish cooking.
Garden Fresh Frittata
- 6 egg
- 2 tablespoon water
- 4 ounces feta, crumbled
- 1 cup baby spinach
- 1 cup parsley, coarsely chopped (stems removed)
- 1 red bell pepper, diced
- 2 tablespoon butter or olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees.
- In a medium bowl, beat the eggs with the water until light and fluffy.
- In a cast iron skillet, heat butter or oil.
- When oil is hot add in bell peppers, spinach, and parsley.Cook over medium-high heat until veggies are soft.
- Pour eggs over veggies and stir to combine. Add salt and pepper.
- Continue cooking and stirring gently until the eggs start to set around the edges of the pan.
- Remove the eggs from the heat and sprinkle with the feta.
- Carefully place the skillet into the oven and continue to cook at 400 degrees for about 20 minutes or until eggs are set.
- Remove pan from oven and let the frittata sit for at least 10 minutes before cutting into wedges.
I went to my local farmer’s market yesterday with the expectation of making zucchini squash fritters. But upon my arrival I was overwhelmed with the variety of squashes and the appearance of a few beautiful parsnips. I normally think of parsnips as a fall vegetable but I thought these would make a perfect addition to some fritters.
Using my food processor I shredded a variety of squashes (zucchini, patty pan, yellow squash, and zephyr squash. I sprinkled the shredded squash with salt and wrapped it in a cheesecloth. I let the squash drain in the cheesecloth for a good 20 minutes and then I squeezed even more water out by hand.
Make sure the oil and the pan are very hot before adding the squash mixture, it will form a crisp edge and then reduce the heat to cook the inside fully. Increase heat again when you flip the fritter, and reduce heat when crispy edges form.
Parsnip and Squash Fritters
makes 12 fritters
- 1 pound assorted squash, shredded and drained
- 3 small parsnips, shredded
- 1/2 cup parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg, beaten
- 1/2 cup garbanzo bean flour
- 1/4 Parmesan cheese, shredded (optional)
- oil for frying
- In a large bowl combine all ingredients except the oil and mix until combined.
- In a heavy bottomed pan add enough oil to cover the bottom of the pan around 2 tablespoons. Heat until oil is shimmery.
- I used an ice cream scooper to drop about 2 tablespoon of squash mixture onto hot pan. Flatten patties out a little with the spatula.
- Cook fritters on high heat until the edges turn golden brown, reduce heat to medium low and continue to cook 2 minutes longer.
- Pat fritters with paper towel to remove excess oil.
- Continue until all the mixture in used, add more oil with each new batch of fritters.
- Serve immediately or keep warm in a 200 degree oven until ready to serve.
It is summer in Texas, which means it rarely dips below 100 degrees around dinnertime. Because of this heat and the abundance of fresh organic veggies from our garden, we eat salads more nights than not during summer.
I have been experimenting with salad dressings. I have been trying to make them healthier but also more flavorful. Finding the right ratio of flavors can be tricky, it is a trial and error process. The first experiment for a zesty dressing for this salad was a big fail, but I gave it another go and I found success!
I used red bell peppers, red cabbage, red onion, jicama, and romaine for the base of the salad. Then added corn and black beans, baked tortilla strips as garnish and a creamy spicy cilantro dressing t0 bring the whole salad together.
Fiesta black bean and corn salad
serves 4 entree salads
- 6 cup romaine lettuce, roughly chopped
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red cabbage, shredded
- 1 cup jicama, julienned
- 2 cup fresh corn, boiled or roasted on the grill ( removed from cob)
- 1 can black beans, drained and rinsed
- 1 cup cilantro, roughly chopped
- 5 corn tortilla, cut into thin strips
- 1/2 jalapeno, to taste
- 1 cup cilantro
- 3 limes, juiced
- 4 tablespoon olive oil
- 1/8 teaspoon xanthan gum
- 4 tablespoon Greek yogurt 0%
- 4 drops liquid stevia or any sweetener to taste
- 1 teaspoon sea salt or to taste
- Preheat oven to 400 degrees.
- Place tortilla strips evenly on baking sheet.
- Bake tortillas until the slightly curl on the edges and are crisp. Around 6 minutes.
- In a large bowl combine all salad ingredients, and toss until combined.
- In a blender or food processor add all dressing ingredients and blend until smooth and creamy.
- Right before serving garnish salad with tortilla strips, add dressing and toss.
Quinoa is fast becoming a staple in this house. Not only is it a complete protein, it is also loaded with fiber, iron, and calcium. And best of all quinoa is gluten free!
This salad tastes like summer. The inspiration for this salad is the abundance of red bell peppers and cilantro in my garden. I paired my peppers with fresh roasted corn and black beans.
The sauce for this salad is simply apple cider vinegar and olive oil. It perfectly enhances the flavors of the season in this salad.
I used half black quinoa and half plain quinoa, in an effort to increase the color appeal of the salad, but any quinoa will work.
Serve this salad hot or cold!
Mexican Quinoa Salad
serves 4 entree salads
1 cup quinoa
1 1/2 cup water
1 red bell pepper, diced
1 medium sweet onion, diced
1 1/2 cup fresh corn, roasted and removed from cob
1 can black beans, rinsed and drained
2 tablespoon olive oil
1/3 cup apple cider vinegar
1 teaspoon salt
1 teaspoon fresh cracked pepper
lime wedges, optional
- In a medium saucepan add quinoa and water. Cook uncovered until water is boiling, cover and cook on low heat for 20 minutes; or until no water remains.
- In a deep saute or large saucepan add olive oil, heat oil on high heat until oil shimmers. Add onion and red bell peppers, cook until soft; around 4 minutes. Then, add in corn and black beans and reduce heat to medium.
- Pour apple cider vinegar over the veggie mixture and sprinkle with salt and pepper.
- When quinoa is done, add it to the veggie mixture and stir to combine.
- Remove from heat, either serve immediately or chill for an hour and serve cold.
- Just before serving add cilantro and squeeze a little lime on top.