Broccolini – Peanut Butter

2 bunches broccolini

2 tablespoons olive oil

3 tablespoons peanut butter

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

Pinch crushed red pepper

2 tablespoons crushed peanuts

Sriracha, for serving

1/4 cup fresh cilantro, roughly chopped

Lime wedges, for serving

Directions

  1. Preheat the oven to 400 degrees F.
  2. Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes.
  3. Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine.
  4. Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges.

 

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Instant Pot Gyros

2 lbs. beef roast, thinly sliced
3 cloves minced garlic
1 tbsp. dried parsley
1 tsp. black pepper
1 tsp. salt
1/2 cup vegetable broth
1 red onion, thinly sliced
1 tbsp. lemon juice
4 tbsp. oil (olive, coconut, avocado, etc)
Pitas or Naan bread

Tzatziki Sauce:
1 cup plain Greek yogurt
1/2 cup cucumber peeled, seeded, and chopped
1 clove minced garlic
1 tsp. salt and pepper
2 tbsp. fresh dill
Instructions
Turn Instant Pot on saute and let the pan warn up. When it’s warm, add oil to the bottom of the pan and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset cook the gyro meat for 9 minutes. Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor drizzle apple cider vinegar and olive oil over vegetables.
To make your gyro layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting sogg

Fish Taco Bowls

Ingredients:

2corn tortillas
1 lime
1/8 ounce cilantro
1 clove garlic
1/2 cup brown rice ( i use white or brown, and add lime and cilantro to rice too)
10 ounces cod
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup sour cream
2 tbl mayonnaise
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage ( i use all red)
1 teaspoon chipotle paste
1 avocado

 

Cooking Steps
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve lime; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.
Cook Rice
Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.

Bake cod and tortilla chips
Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, ½ teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.
Make slaw and chipotle sauce
While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of ½ lime, half of cilantro, ¼ teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 1 tablespoon olive oil, and 1 tablespoon water to combine.
Prepare avocado and flake fish
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Using a fork, flake baked cod into large pieces.
Plate fish taco bowls
Divide brown rice between serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!

Creamy Spinach Sweet Potato Noodles

INGREDIENTS
1 cup cashews
¾ cup water (more for soaking)
½ teaspoon salt
1 clove garlic
1 tablespoon oil
4 large sweet potatoes, spiralized
2 cups baby spinach
a handful of fresh basil leaves, chives, or other herbs
salt and pepper to taste
olive oil for drizzling

INSTRUCTIONS
Cover the cashews with water in a bowl and soak for 2 hours or so.
Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

Pierogi Casserole

Ingredients

1 package (16 oz) frozen potato and onion pierogies
1 tablespoon water
7 oz kielbasa sausage, sliced
4 oz cream cheese (from 8-oz package), very softened
1/2 cup sour cream
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/8 teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly diagonally sliced green onions

1
Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
2
Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
3
In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).

4
Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.

5 Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

Shrimp Tacos

INGREDIENTS
Servings: 12 Tacos

2 pounds shrimp, deveined & tails removed

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon cumin

½ teaspoon red pepper flakes

½ teaspoon salt

24 bamboo or metal skewers

4 tablespoons olive oil

Creamy cilantro sauce:

1 cup sour cream

3 tablespoons cilantro, minced

1 teaspoon lime zest

¼ teaspoon salt

2 tablespoons lime juice

1 ½ cups green cabbage

1 ½ cups red cabbage

1 tablespoon jalapeño, minced

24 corn tortillas

Toppings:
Lime wedges

Cilantro

PREPARATION
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

Honey Garlic Chicken

I have the worst luck with making chicken, I don’t know what it is, This sauce came out thick like weird molasses candy, and I just felt so unhealthy eating it. Not sure If I will make it again, but happy I tried it.

Ingredients:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten

For sauce:

  • 1/2 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
  • Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
  • Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  • Serve immediately with honey garlic sauce.

Maui Scalloped Potatoes

I’ve always made scallop potatoes from a box, because when I was about 10 years old I thought that it was cool that I could make potatoes from a box. When I was making tuesday night dinner disney themed I was intrugued but this recipe that seemed like an easy enough recipe. Who knew scallop potatoes from scratch were so easy to make? I didnt have the crazy onion they called for I used a regular sweet onion. This is no means a healthy recipe, but it is very tasty and a great side to any meal! Another disney favorite recipe from Ohana, Disney’s Polynesian Resort. 

 4 Potatoes

 1 1/2 cups Heavy Cream

 1 cup Shredded Sharp Cheddar Cheese

1/3 fresh parmesan cheese

1 medium Onion

1 tablespoon of salt

Instructions:

  1. Preheat oven 375 butter bottom of 9×13 dish.
  2. Slice potatoes and mix in with heavy cream.
  3. Add cheeses and onion and salt until well mixed.
  4. Spread evenly into the dish.
  5. Bake center rack for 1 hour and 15 mins

Bourbon Steak Marinade

Another Disney favorite, from the Yachtsman Steakhouse. This marinade was super easy to make and pretty tasty. I only used half of the water because it didn’t fit in my bowl! I marinaded over night. I threw them on the grill and served them with the Scallop Potatoes .  Definite recommend for a different kind of marinade!

1 Cup of Jack Daniels

4 cups of water

2/3 cups Soy Sauce

3/4 cup Brown Sugar

1 cup of pineapple juice

Sirloin Tips

Marinate steak or fish for 24 hours in refrigerator. Grill steaks to desired temperature.

Marina

Steak Au Jus Sandwhiches

One of the easiest recipes I made in a long time, not to mention so tasty! A great middle of the week dinner!

Ingredients:

  • 4lb Rump Roast ( I used a 2lb one)
  • 12 oz beer ( I used pale ale, DELICIOUS!)
  • One can of french onion soup
  • One can of beef broth
  • I also threw in a fresh onion

Instructions:

Throw everything in a crock pot and cook on low for 7 hours! If you want you can take meat out and slice about 6 hours into it and place back in crock pot to soak flavors.

I used french baguette for the sandwich, and scooped the juice to put on the side to dip.