Tag: Dinner

Mango Salsa and BBQ Salmon Rice Bowl

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Serves 4-6

Ingredients

SALMON
  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
FOR SERVING
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes

Instructions

  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

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Halloween Menu

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Finding Halloween dishes that are not only delicious, but kid-friendly was a challenge for me during the planning for my son’s first birthday. He was born on October 23rd, and I’m assuming every year that birthday plans will include something surrounding fall or Halloween. This year I decided to do a “Monster Smash”, with the consideration that most first birthday parties include a smash cake.

A monster themed cake and cupcakes was not that difficult to find, but kid-friendly foods that I could pull off myself, was a bit more challenging. So, after hours of planning and executing (a pretty awesome party), I decided to write this post in the hopes that others would benefit from it.

I also included a few dishes I put together the week of Halloween that might be tasty to include in your next 31st get together or family meal, enjoy!

Spooky Spiderweb Seven Layer Dip

A spooktacular dish to have at your next Halloween bash. Easy to throw together and delicious. Unfortunately there wasn’t any left because it was so darn yummy. Happy Halloween! Recipe here.

Wrapped Up Mummy Dogs

Wow these went quick at my last get together. Easy, delicious, quick, and kid-friendly! A perfect appetizer or pairing for a main dish during an October get together. Let us know how it goes. Recipe here.

Mummy Cupcakes

Cute and delicious! Dark chocolate cupcakes with a cherry compote filling and almond buttercream! Recipe here.

Monster Mac and Cheese

This recipe is simple, yes… but it just makes sense. Kids love mac and cheese! This recipe is easy and my suggestion is to make one box per 4-6 guests depending on whether it is a main dish to fill people up or if it is more like a side. If you want to save yourself some time and prep ahead, make this dish and put it into a crockpot on warm until guests arrive. Recipe here.

Halloween Candy Nachos

What to do with all that leftover Halloween candy, make dessert nachos! A good mix of sweet and salty in a fix. Recipe here.

Monster Macaroni and Cheese

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Serves 6

Ingredients

  • 1 box of kraft mac and cheese, prepared
  • green food coloring
  • edible candy eyes

Instructions

  1. Prepare the box of mac and cheese as directed on the box.
  2. Stir in green food coloring until desired color has been reached.
  3. Plate or put into a crockpot to keep warm.
  4. When ready to serve, top with edible candy eyeballs.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Buffalo Chicken Sandwiches

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Serves 6

Ingredients

BUFFALO CHICKEN
  • 3 large chicken breasts, sliced in half to make 6 thin pieces
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 2 teaspoons kosher salt and freshly ground black pepper
  • 1 cup buffalo-style hot sauce
  • vegetable oil for frying
FOR SERVING
  • 6 brioche buns
  • coleslaw
  • cheese of your choice (my favorites: pepper jack or provolone)
  • thinly sliced red onion
  • blue cheese crumbles or ranch dressing
  • 1/2 english cucumber, thinly sliced
  • optional sides: potato chips, sweet potato fries, macaroni and cheese,

Instructions

  1. Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
  2. In a medium sized bowl, stir together the flour, salt, and pepper.
  3. In another shallow bowl, pour the buffalo sauce.
  4. Line a large plate with a few layers of paper towels.
  5. Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
  6. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  7. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
  8. Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
  9. Transfer the chicken to the paper towel-lined plate to drain.
  10. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

One-Pan Jerk Chicken with Vegetables

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Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.

Creamy White Bean Soup with Tadka

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Ingredients

  • 3 tablespoons plus 1/3 cup olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 large jalapeño, finely chopped
  • 1 2″ piece ginger, peeled, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • (2) 15.5 ounce cans of white beans, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale greens, ribs and stems removed, and chopped
  • juice of 1 lime
  • 1 tablespoon cumin seeds
  • 2 teaspoons mustard seeds
  • cilantro leaves

Instructions

  1. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Add onion, garlic, jalapeño, ginger, kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are softened and onion is stating to brown at edges (8-10 minutes).
  2. Sprinkle garam marsala and turmeric over vegetables, stir in and cook until fragrant (1-2 minutes).
  3. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans (15-20 minutes).
  4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
  5. Heat remaining 1/3 cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove *tadka from heat.
  6. Divide beans and greens among bowls and top with tadka and cilantro.

Note: Tadka is a core technique in Indian cooking where spices bloom in fat to extract bold flavors. The highly perfumed fat and its contents are either spooned onto a finished dish (which often incites a flourish of crackling and sizzling) or incorporated during cooking.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Kimchi Fried Rice and Broccoli

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Ingredients

  • 1 large head of broccoli (1 pound), chopped into 1″ florets *see notes
  • 6 scallions
  • 1 cup Napa cabbage kimchi
  • 3 tablespoons vegetable oil, divided
  • 4 garlic cloves, finely chopped
  • 1 (2″) piece of ginger, scrubbed, pealed, and finely chopped
  • 4 cups cooked jasmine rice, chilled
  • 1 tablespoon toasted sesame oil
  • 1/4 cup soy sauce
  • 4 large eggs, fried
  • optional toppings: kimchi, sesame seeds, soy sauce, sriracha, ground peanuts, freshly ground black pepper, soy sauce

Instructions

  1. Separate dark green tops from scallions and cut into 1″ lengths. Thinly slice white and pale green scallion parts. Keep separated.
  2. Squeeze 1 cup of kimchi over a small bowl to get rid of as much liquid as possible. Coarsely shop kimchi and return liquid to kimchi jar.
  3. Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add broccoli and dark green scallion parts, season with salt and cook undisturbed until beginning to char, about 5 minutes. Stir and cook another minute, remove to a plate.
  4. Add 1 tablespoon vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger (stirring often) for about 2 minutes until soft and fragrant. Push to edges of pan.
  5. Add additional tablespoon of vegetable oil to center of pan and add rice, sesame oil, and 1/4 cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath (about 5 minutes).
  6. Return broccoli and scallion tops to pan and cook, tossing often, for about 2 minutes, until rice and vegetables are heated through. Season with salt.
  7. Divide fried rice among plates and top each with a fried egg, some sesame seeds and additional kimchi. Season with fresh cracked pepper and a dash of soy sauce.

Notes:

*Consider using the broccoli stems in your dish. All you have to do is thinly slice the stems so that they cook equally with the broccoli florets. Same great flavor, even a little more crunch, and less waste!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Mexican Corn Tostadas with Chipotle Black Bean Spread

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Ingredients

CHILLED CORN SALSA
  • 15oz can whole kernel corn, drained
  • 1/3 cup red onion diced
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly cracked pepper
WARM BEAN SPREAD
  • 15oz black beans, drained and rinsed
  • 15oz refried black beans (option to use refried beans)
  • 2 whole chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons fresh lime juice
  • 8 small corn or flour tortillas
  • optional: avocado, Cotija or Feta cheese

Instructions

  1. In a large bowl stir together corn, red onion, mayonnaise, cilantro, lime juice, salt and pepper.
  2. Place into refrigerator to cool.
  3. In a small sauce pan over medium heat, heat black and refried beans, stirring often to avoid burning (3 minutes). 
  4. Once combined, turn heat to medium-low. Stir in chipotle chilis, adobo sauce, lime juice, plus additional salt and pepper to taste. 
  5. Cook until just heated through.
  6. Warm tostadas in the oven or on a burner, be careful not to burn.
  7. Spread warm bean spread on tostada and a large spoonful of the corn mixture. 
  8. To really ignite your tastebuds, add additional avocado and cheese toppings!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Peanut Chicken with Spicy Mango Salsa

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Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Chicken Saag

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Ingredients

SPICES
  • 1/4 teaspoon cayenne 
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
SAAG
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
  • 18oz frozen chopped spinach
  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 2 inch ginger, peeled and minced
  • 3/4 cup plain greek yogurt
  • 1/2-3/4 cups mozzarella 

Instructions

  1. Combine spices in a small dish. 
  2. In a large bowl, mix the spices with the raw chicken. Place chicken in fridge until needed.
  3. Put the frozen spinach into a large pan with 1/3 cup water. Over medium heat, cook spinach until most of the liquid has gone making sure to stir occasionally. 
  4. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add diced onions and cook until they begin to brown. 
  5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  6. Add the spiced chicken and cook until the chicken is cooked through, stirring often. 
  7. Stir in spinach and ginger and cook for 5 minutes. 
  8. On low heat, stir in the yogurt and let it cook for a few minutes.
  9. Sprinkle mozzarella on top and let sit until melted.
  10. Serve over rice and/or with garlic naan. 

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.