Coconut-Hazelnut Shrimp

Coconut-Hazelnut Shrimp (15) WM

I have never made hazelnut anything, and this was a pretty cool dish to start with.  The only thing that I would change is to buy smaller shrimp – I bought the jumbo size and they tasted well, fishy.  I usually buy the medium size and don’t have that problem.  The peach salad was to die for.

 

Coconut-Hazelnut Shrimp (25) WM

serves 4

time: roughly 45 minutes

serve with wild rice and/or a salad

 

Coconut Hazelnut Shrimp Ingredients:

1 pound shrimp (not cooked)

1 cup Bobs Red Mill Hazelnut Meal

1/2 cup finely shredded coconut

4 teaspoons ginger powder

salt & pepper to taste

1/2 cup corn starch

1 egg, beaten

 

 

Coconut Hazelnut Shrimp Directions:

1) Preheat your oven to 400 degrees F.

2) Combine the hazelnut meal, shredded coconut, ginger and salt & pepper in a flat dish.

3) Pour the corn starch into a flat dish, beat the egg and pour that into a flat dish.

4) Take each shrimp and coat with the corn starch, then dip in the beaten egg, and then dip and coat with the hazelnut mixture.  Place each shrimp on a cooking rack.

5) Bake the tray of shrimp for about 5 minutes on each side, until they are cooked through and the hazelnut mixture has hardened.

 

Peach Salad Ingredients:

2 peaches, pitted and cut into bite sized pieces

half red onion, chopped

half bell pepper, cut into bite sized pieces

1 jalapeno – diced finely

half bunch cilantro, chopped finely

1 lime, juiced

1/4 teaspoon cinnamon

1 teaspoon ground cumin

salt to taste

 

Peach Salad Directions:

1) Chop all of the produce and place into a serving bowl; squeeze the lime over the produce and sprinkle in the spices.  Stir to combine.  Keep the peach salad in the refrigerator until you are ready to serve.

 

Coconut-Hazelnut Shrimp (8)

Honey & Hoisin Chicken

Honey & Hoisin Chicken (4) WM

 

I eat a lot of chicken, so changing up the marinade is super important so that chicken doesn’t get boring.  This recipe hits the mark – it’s super tasty and a little different from other recipes that I have made!  I served with rice and a lovely salad.  And of course I washed it all down with a beer – wheat is my go-to in the summer.

 

Honey & Hoisin Chicken (11) WM

serves 4

time: about an hour

Ingredients:

chicken drumsticks & thighs

3 garlic cloves, minced

2 tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon Sriracha

3 tablespoons mild honey

ginger thumb size, minced

1 teaspoon sesame oil

sesame seeds

rice

salad of your choice

 

Directions:

1) Mix the sauce ingredients together in a large bowl.

2) Place the chicken pieces into the bowl and stir to coat evening.

3) Start your BBQ.

4) Start your rice (cook according to package directions).

5) Place the coated chicken on the BBQ, cook until no longer pink.

6) Sprinkle with sesame seeds and serve with rice and a salad.

 

 

Honey & Hoisin Chicken (1) WM

Balsamic Reduction Lamb Chops

Balsamic Reduction Lamb Chops (16) WM

The first time that I had lamb was when I was in college; it was served with mint sauce and it was absolutely disgusting.  The second time I had lamb was a few months after I graduated college and my college friends and I went up to Guerneville, CA for a weekend to celebrate all of the libra birthdays (there were a ton of us!).  My one friend and I were camping and had brought hot dogs and other boring camping food.  We had befriended some older guys who were camping, and they invited us over for some fun drinks (I believe margaritas) – yes they camping in style, now know as “clamping” but that term wasn’t around in 2005! haha.  As we were sipping on our drinks dinner some how came up.  We told them that we were having hotdogs, and they said “No you are not!  You are going to have some lamb with us!).  They had been marinading the lamb in rosemary and white wine.  Again, this was camping and they were eating like queens!  I was blown away by my first grilled lamb.  Ah.maz.ing.

So, that’s my lamb story, after the dinner in Guerneville I became a believer of lamb.  The guys showed me that lam in fact is not nasty.

Balsamic Reduction Lamb Chops (2 WM)

Ingredients:

lamb chops (one per person)

1 cupsbalsamic vinegar

4 tablespoons brown sugar

5 springs fresh rosemary, chopped finely

3-4 cloves of garlic, crushed

salt

pepper

cast iron pan

 

Directions:

1.  Preheat your oven’s broiler.

2. Combine the balsamic vinegar, brown sugar, chopped rosemary and crushed garlic in a small pot over medium high heat.  Once the mixture has come to a boil reduce to medium low heat and simmer for about 10 minutes until it has thickened.

3. Place the cast iron skillet in the oven so it gets hot.

4. Season the lamb chops with salt and pepper on each side.  Place the lamb chops in the hot skillet Let one side sizzle for a second, then flip over.  Place the skillet with the lamb chops in the broiler and broil each side for roughly 3 minutes.  Lamb is like beef, you can eat it when it’s still pink (and you really, really don’t want to over cook it).  Which reminds me, I should have taken a picture with one of the lamb chops cut open.

5. Once the lamb chops have been cooked, place on each plate and drizzle with the balsamic rosemary reduction.  Serve with a fresh salad, and the carb of your choice.

 

Balsamic Reduction Lamb Chops (22) WM Balsamic Reduction Lamb Chops (8) WM

 

Buttermilk Baked/Fried Chicken

buttermilk fried chicken (20) WM

I made fried chicken a few years back after watching Driving Miss Daisy.  I could not believe how much oil it took!  It was rather gross.  The problem is that I love fried chicken, so this recipe is pretty much a compromise.  Fried slightly and then baked, so you still get that yummy crunchy coating.  Serve with these easy buttermilk biscuits.

buttermilk fried chicken (11) WM

buttermilk fried chicken (1)WM

Ingredients:
2 cups buttermilk
1 tablespoon dijon mustard
4 tablespoons hot sauce
2 teaspoons paprika
1 teaspoon kosher salt
freshly ground black pepper
1 onion, coarsely chopped
5 garlic cloves, diced
chicken drumsticks & thighs
2 cups panko breadcrumbs
2 tablespoons vegetable oil
cast iron skillet
Directions:

  1. For the chicken marinade: stir together the buttermilk, dijon mustard, hot sauce, paprika, salt, pepper, chopped onion and diced garlic in a bowl.
  2. Place the chicken in a plastic storage bag and add the buttermilk mixture, then squeeze the outside of the zipped bag to coat all of the chicken.  Place the bag of chicken & buttermilk marinade in the refrigerator for 24 hours.
  3. The next day, when you are ready to eat preheat the oven to 400 degrees F.
  4. Pull out the chicken from the marinade and discard the marinade.
  5. Pour out the breadcrumbs out on a flat dish.  Press the chicken pieces into the breadcrumbs to completely coat all sides.
  6. Heat your cast-iron skillet over medium-high heat.  Once it is hot pour 2 tablespoons of oil into the pan.  Heat up the oil, then gently place the chicken pieces in the skillet.  Brown each side of the chicken for about 4 minutes until they start to turn brown.  You may have to do this in two batches or use two cast-iron skillets.
  7. Once all of the chicken pieces are browned in the skillet transfer the entire skillet with chicken to the oven and bake for about 20 to 30 minutes until the chicken is cooked through.

buttermilk fried chicken (18) WM buttermilk fried chicken (7) WM

Yellowfin Tuna Salad

yellowfin tuna salad (43) WM

I only make fish on a Friday or Saturday night.  It’s been my “rule” since I started working in offices. The smell of re-heated fish in the microwave is not pleasant.  This is a recipe that you can make any night of the week because you don’t really have to re-head the tuna and if you do it’s not really a “fishy” fish.

When you cook the fish you want to make sure that you don’t over do it, tuna is meant to just be seared on the outside.

I love this recipe because it is so fresh tasting, and uses Asian ingredients (one of my favorite types of foods to make as I’m sure you’ve noticed!).

 

serves 2

Tuna

 

1 Yellowfin Tuna (you can also use Ahi)
1/4 cup soy sauce

1 teaspoon corn starch

1/4 cup pineapple juice
1/4 cup honey

1 teaspoon chile garlic sauce or Sriracha

2 tablespoons black and white sesame seeds, toasted

drizzle of sesame oil

 

Salad

 

square wonton wrappers, cut into strips (if you want this to be gluten free use corn tortillas)
handful of mixed lettuce
1 can pineapple, diced

1/2 cup toasted sesame oil

1/4 cup soy sauce

2 tablespoons pineapple juice

2 tablespoon rice vinegar

2 teaspoon chile garlic sauce or sriracha

1 tablespoon tahini

1 lime, juiced

2 teaspoon fresh ginger, minced

1 clove garlic, minced

back and white sesame seeds

yellowfin tuna salad (14) WM
Directions:
  1. Preheat the oven to 400 degrees.
  2. Place the wonton strips in a single layer on a greased baking sheet.  Spray the wontons with olive oil. Bake in the preheated oven for about 5-7 minutes – you don’t want them to burn (like I did!) so keep a close eye on them.   You only want them to be a light golden brown color / just crispy.  Once they are browned remove the tray from the oven and set aside.
  3. Mix together the soy sauce and cornstarch in a small pot over medium-high until well mixed.  Then add the pineapple juice, the honey and  chile garlic sauce/Sriracha.  Bring this mixture to a boil; reduce the heat to low and let simmer for about 5 minutes until the sauce has begun to thicken.  Remove the pan from the heat.
  4. Heat a large cast iron pan on high and add a drizzle of sesame oil.  Pour in the sauce mixture until bubbling.  Place the tuna steak in the pan and sear the first side of the tuna steak, flip the tuna over and sear that side.  Remove the steak from the pan and slice into strips (or bite sized pieces).
  5. In a small bowl combine the hot toasted sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini,  the juice of 1 lime, the fresh ginger and garlic.
  6. Place a handful of lettuce on each plate and sprinkle a few of the pineapple chunks on top of the lettuce.
  7.  Place the tuna steak strips on top of each lettuce/pineapple on the plates, sprinkle with the black and white sesame seeds, and drizzle with the vinaigrette.  You could also serve with sliced avocado, none of mine were ripe 🙁

yellowfin tuna salad (40) WM

 

Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

Balsamic Vinegar & Honey Chicken Skewers

Balsamic and Honey Chicken Skewers (9) WM

My car needed new front brakes so I took it to the mechanic today, and brought my bike to ride the 6 miles home.  The guy at the front desk asked if I needed a ride, I said ‘no, I’m going to ride my bike’ – he replied with, ‘next time you can use one of ours!’.  How very cool (and very Boulder) that my mechanic has several bikes that their customers can use!!

Onto this recipe.  As I’ve been saying in post after post, it’s summer so I have been grilling & using summer fruits and veggies – this recipe is no exception.  The balsamic vinegar & honey added a nice light touch of flavor to the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.

Balsamic and Honey Chicken Skewers (4) WM

serves 4

time: about 1 hour (marinade the night before)

Chicken Marinade Ingredients:

2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 tablespoons honey
1 teaspoon fresh rosemary, minced, plus more for garnish
kosher salt and freshly ground black pepper
Salad Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts
I also used a cup of dried quinoa, cook according to package directions.

Directions:

  1. The night before.  Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.
  2. Mix all of the remaining ingredients together and pour into the gallon bag with the chicken.  Mush around and refrigerate overnight.
  3. The day of.  Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
  4. Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
  5. Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
  6. Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.  Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top
  7. Eat with your favorite beer, because it’ll make it that much better!

 

Balsamic and Honey Chicken Skewers (18) WM

Cilantro Ginger Chicken Thighs with Cauliflower “Rice”

Asian chicken thighs & cul (26) WM

Chicken can be boring, unless you get creative with the marinade, and this is one recipe that makes chicken pretty good!  As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up.  My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was!  If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

  • chicken thighs, about 2 a piece
  • 1 bunch green onions, cut into thirds
  • 2 garlic cloves
  • 1″ piece of fresh ginger, cut into fourths
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs.  Mush the marinade around the chicken so that it is coated well.  Refrigerate for at least a few hours, and overnight if you can.

2. Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill.  Cook the chicken until it is no longer pink inside.  While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.

 

Asian chicken thighs & cul (5) WM

Cauliflower “Fried Rice”

  • 1 large head cauliflower
  • 3-4 cloves garlic, crushed
  • salt & pepper
  • coconut oil

1) Cut up the cauliflower into bite sized pieces, place in a microwave safe dish, add a tad bit of water and cover.  Microwave until the cauliflower is tender, about 20 minutes.

2) Once the cauliflower is tender mash with a potato masher (you want the pieces to resemble rice, so don’t go overboard with mashing), then place in a colander to drain excess water.

3) Heat up your skillet and add a scoop of coconut oil, add the cauliflower “rice”, crushed garlic, and season with salt and pepper.  Cook until the cauliflower has browned all over.

 

Asian chicken thighs & cul 15 WM Asian chicken thighs & cul (2) WM

Beer Glazed Citrus Chicken

Beer Glazed Citrus Chicken (29) WM

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them.  I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish!  And, if you add arugula, tangerines and pine nuts to any dish you have a winner!  In the summer I also aim to have “summer” dinners and this one sure hit the mark!  It was light, fresh, super tasty and refreshing!

Serves 4

Beer Glazed Citrus Chicken

1/2 cup wheat beer
1/4 cup orange juice
3 tablespoons orange marmalade
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 – 2  pounds mix of boneless chicken thighs and drumsticks
1 teaspoon salt
1 teaspoon pepper

Orange Arugula Salad

handful of baby arugula
1/2 red onion, thinly sliced
canned tangerines
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Beer Glazed Citrus Chicken (16) WM

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil.  Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side).  After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined.  Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate.   Drizzle with the dressing and sprinkle a few toasted pine nuts on top.

Beer Glazed Citrus Chicken (26) WM

Beer Glazed Citrus Chicken (6) WM

 

Sweet Potato Gnocchi with Buttermilk Sauce

sweet potato gnocchi  (18) WM

Let me tell you right from the beginning that I will never be making gnocchi by hand again.  Ever again.  Unless I have like 10 people helping me.  These little potato wonders took me forever to form.  My feet were hurting me and I was bored out of my mind.  So, while I’m posting this recipe I don’t recommend making it unless you have help, at least two other people (10 people is a little over the top).

The buttermilk sauce was to die for, so I will be making that again.  Just not with home made gnocchi.

 

Gnocchi:
2 pounds sweet potatoes (as close as you can get
1 large egg yolk
1 container whole milk ricotta
2 cups all purpose flour (plus a little more if needed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1) Cut the sweet potatoes into about 3″ pieces and stab all over with a fork, wrap in a damp paper towel and steam in your microwave until they are tender all the way through when pierced – they need to be super tender.  Rotate every 5 minutes per side for medium sized potatoes (it took about 20+ minutes).  You can also roast the potatoes in your preheated 400° F oven about 50-60 minutes.
2) While the potatoes are still hot carefully slice in half and then scoop out the flesh.  If you have a potato ricer push the innards through it – I didn’t have one and just shredded with a box grater.
3) After the shredded potatoes have cooled to room temperature add the egg yolk, crumble the ricotta on top, and sprinkle 1/2 cup of the flour on top.  Cut in those ingredients with a spatula using a chopping motion until mixed.  Add in an additional 1/4 cup of flour at a time and fold it in.  After the dough is not sticky you can use your hands (make sure that they are lightly floured).  Use additional flour as needed so that the dough is not sticky (think of bread dough).
4) Gather the dough into a ball, lightly pat dough into a disc, and then form it into a compact log and let it rest for 5 minutes.
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5) Cut log into 8 segments. Lightly flour your counter or board.  Roll one segment out at a time into 1” thick logs cutting the logs into individual 1″ pieces.   You can create grooves by  rolling on a gnocchi board or with the tines of a fork (what I did).  Place your formed gnocchi on a plate and refrigerate until ready to cook.  They can be frozen on the sheet and then placed into a ziplock bag and kept in the freezer up to 3 months, once you are ready to cook them place directly into boiling water.
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Buttermilk Sauce:
2 tablespoons butter
3 tablespoons all purpose flour
2 cups buttermilk
1/4 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon cayenne (more if you want an extra kick)
1/2 cup packed grated gruyere cheese (about ½ cup, packed)
1) Melt the butter over low heat, once melted gently stir in the flour.  Bring the mixture to a bubble on medium low and let cook about two minutes – do not brown or burn!! In another pot warm buttermilk slowly and add the salt until just warm – do not let it get too hot or it will curdle!!
2) Slowly pour the warm buttermilk into your roux (butter and flour) whisking vigorously. Bring this mixture to a boil over medium high heat being sure to whisk constantly until the sauce has thickened.
3) Once it has remove from the heat and stir in the nutmeg & cayenne to taste.  Then stir in the shredded cheese until it has fully melted.  Taste and adjust the seasonings if needed.
To Serve:
12 figs, quartered (if you can find fresh hooray! if not dried work perfectly well)
6 slices pancetta – fried crispy and crumbled
fresh chives – chopped fine
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1) Bring a large pot of salted water to a boil. Add the gnocchi. Give them a gentle stir after a few seconds to prevent sticking. Cook about 5 minutes or until they float to the top. Remove and drain.
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flour on the forehead!

2) Toss with the buttermilk sauce, pancetta, and figs.
3) Sprinkle with the chives and serve immediately.

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