Pad Thai

 

Servings: 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

INGREDIENTS

• 8 ounces flat rice noodles (linguini or fettuccini width)
• 2 large eggs, beaten
• ¼ cup + 2 tablespoons water 
• 2½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 
• 1½ tablespoons ketchup
• 1/2 cup (packed) light brown sugar
• Heaping ¼ teaspoon crushed red pepper flakes
• 4 tablespoons + 1 teaspoon vegetable oil, divided
• ¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen
• Salt
• 2 cloves garlic, minced
• 3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces
• ¼ cup dry roasted salted peanuts, coarsely chopped
• 1 cup bean sprouts
• ¼ cup chopped fresh cilantro (optional)
• Lime wedges, for serving (optional)

INSTRUCTIONS

1. Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.
2. In a small bowl, beat the eggs with a pinch of salt. Set aside.
3. Make the sauce: In a medium bowl, whisk together the water, fish sauce, juice of 1 lime, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. 
4. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean.
5. Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp.
6. Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired.

Braised Chicken (bowls, tacos, burritos, nachos)

                                  Spice blend:

2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne

Braised chicken:
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
1 red onion, diced
2 cloves garlic, minced
1 cup chicken broth
12 oz picante sauce (or other chunky salsa)
juice of 1 lime

Taco assembly:
grain-free tortillas (I use @siete cassava or almond flour tortillas)
guacamole (I’m sure we all have a favorite way to do guac but I have a recipe reel if you’re interested! Recipe is also on my website)
cabbage slaw (shaved purple cabbage massaged with lime, salt, and pepper)
cilantro for garnish

Direction:
In a small bowl, combine your spice ingredients and mix well. Pat the chicken thighs dry and then coat with the spice mixture, rubbing the blend in with your hands.
In a dutch over, heat 2 tbsp olive oil over med-high heat. Sear your chicken thighs on each side until browned, about 3-4 minutes per side. Note: chicken thighs are very forgiving so if you “overcook” them here its not a problem – a burnt chicken thigh is delicious! There are no mistakes, just recipe modifications 😉 Once the chicken is seared, remove from the pan and set aside.
Turn the heat down to medium and add the remaining tbsp of olive oil. Add your onions and cook 3-4 minutes until they begin to soften and brown. Add garlic and cook for another 2-3 minutes, stirring frequently. Add chicken broth and salsa and simmer for 3-5 minutes. Return the chicken to the pot and bring to a boil. Reduce heat to med-low, cover, and simmer for 30 minutes.
Uncover and stir in the lime juice. Cook for an additional 2-3 minutes uncovered. Remove from heat, shred, and serve!
I used this for tacos but it would be great in burrito bowls or enchiladas!

One Pot Chicken Pot Pie with Orzo

 

One Pot Orzo Chicken Pot Pie 

• 3 tablespoon Salted Butter divided
• 1 tablespoon Olive Oil
• ½ teaspoon Dried Thyme
• 1 large Sweet Onion finely chopped
• 4 cloves Garlic finely chopped
• 1 cup Carrots shredded or chopped
• 1 cup Celery finely chopped
• 1 cup Frozen Peas
• 1 cup uncooked Orzo
• 2 cups Chicken or Veg Broth
• 1 cup Rotisserie Chicken roughly chopped or shredded
• 1 cup Milk
• ½ cup Parmigiano grated
• Salt and Pepper

INSTRUCTIONS

 

• Add olive oil and 2 tablespoon butter to a heavy bottomed pan (I’m using a braiser) over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
• Add garlic, shredded carrots, celery, frozen peas, and another pinch of salt and cook down for another few minutes or until the garlic is starting to get tender and fragrant and the veggies are warmed through.
• Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid and add chicken and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente. 
• If it's still looking a little watery, simply leave the lid off and cook for a few more minutes to evaporate the remaining liquid. 
• Stir in your parmigiano and remaining butter and fish with salt and pepper to taste. Enjoy!

Marry Me Tortellini

 

Ingredients: 

• 2 tablespoon Olive Oil
• 6 Garlic Cloves minced
• ½ cup Sun Dried Tomatoes in oil
• 1 teaspoon Italian seasoning
• 1 pinch Red Pepper Flakes
• 2 tablespoon Flour
• 2 cups Pacific Vegetable Broth
• 20 oz Fresh Cheese Tortellini 5 cups
• ½ cup Cream
• 2 cups Fresh Spinach
• 1 cup Parmigiano

Directions: 

• Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
• Cook for 3-4 minutes or until garlic is tender and fragrant.
• Add flour and cook for 3 minutes to create a roux.
• Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
• Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
• Season with salt and pepper to taste

INGREDIENTS

 

• 1 lb lean ground beef
• 1/2 small white onion, minced
• 1 beef bouillon cube
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 12 pack slider buns
• 1/3 cup dill pickle slices
• 6 slices American cheese

FOR THE BUTTER SAUCE:

• 1/2 cup butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

PREPARATION

1. Preheat oven to 350°F.
2. In a large skillet, add the ground beef and onion over medium-high heat and brown the ground beef, breaking the meat apart well as it cooks.
3. Drain grease, if needed, then add bouillon cube, water, brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer until liquid has evaporated.
4. Place bottoms of the buns in a baking dish, and top with beef mixture. Place pickles on top, followed by cheese slices, and top with top of buns.
5. In a small bowl, whisk together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce and brush over buns.
6. Cover baking dish with foil and bake 25 minutes. Enjoy!

Creamy Maple Chicken

 

Ingredients

• 2 large chicken breasts
• Salt & pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1/3 cup chicken broth
• 1.5 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Italian seasoning
• 1 tiny pinch cayenne pepper optional, see note
• 1 cup heavy/whipping cream

Instructions

• Slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Sprinkle them all over with the garlic powder and salt & pepper.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. 
• Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, maple syrup, lemon juice, Italian seasoning, and cayenne pepper (if using). Stir/whisk the sauce until smooth (make sure the liquid doesn't reduce completely). 
• Stir in the cream and return the pan to the burner over medium-high heat. Once the sauce is bubbling again, add the chicken back in. Reduce the heat and let it simmer for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Season with extra salt & pepper as needed.
  https://www.saltandlavender.com/creamy-maple-chicken/