Roasted Paprika chicken
with veggies & Potatoes
boneless skinless chicken thighs, mayo, dijon mustard
garlic powder, paprika, rosemary, thyme, italian seasoning
golden potatoes, carrots, broccoli
* you can use other veggies of choice – perhaps zucchini, eggplant, brussel sprouts, etc. *
preheat oven to 400º F
chop potatoes, carrots, broccoli into bite size pieces
place all veggies in one glass pan and drizzle liberally with oil
season with salt/pepper, garlic powder, paprika, thyme, rosemary
bake until crisping at edges (30+ min and stir occasionally)
while veggies bake, prep chicken in another glass pan
lay chicken thighs as flat as possible (kinda unfold them)
season salt/pepper and evenly coat with mayo and dijon
season with garlic powder, paprika, italian seasoning
bake 25-30 min until juices run clear
if timed right, both chicken and veggies will be done together
let rest for 5-10 min before serving
Boursin Tomato Pasta
cherry or grape tomatoes, boursin cheese, bacon (optional), baby spinach, pasta of choice – perhaps penne, linguini, or bowtie
preheat oven to 375º F
in the center of a glass pan, add a whole block of boursin cheese
gently puncture each cherry or grape tomato with a knife
(use 1-2 whole containers of tomatoes – 10-20 oz total)
add tomatoes to glass pan and drizzle with olive oil
if using sliced bacon bits, add those to pan but reduce olive oil
bake until tomatoes are wrinkly and cheese is somewhat melted (maybe 15-20 min)
while baking, boil pasta according to package directions
reserve some pasta water
remove tomatoes and boursin mixture from oven
immediately transfer pasta to the glass pan mixture
add baby spinach and stir all together
add a little pasta water to loosen the sauce if needed
serve immediately with grated parmesan
Lemon + Feta Arugula Salad
thoroughly wash arugula, add to large mixing bowl
drizzle with olive oil, lemon juice, season with salt/pepper
optionally add a little dijon mustard
mix all together until well combined
serve on salad plates
top with feta crumbles
Minya’s Fish: Baked Tilapia
tilapia fillets, mayo, sriracha, parmesan
preheat oven to 400º F
in a glass pan, add tilapia fillets
drizzle with oil and season with salt/pepper
lightly and evenly coat each fillet with mayo and a little sriracha
sprinkle some flaky or grated parmesan over fillets
bake 12-16 min depending on fillet thickness
let rest for 5 min before serving
serve with rice and veggies
Sweet Italian Sausage PAsta with Fresh Parsley
coming soon
Bob’s Famous Egg Salad
coming soon
Sushi Bake
coming soon
Roasted Sausage, Onions, & Purple Grapes
coming soon
Summer Shuba (Beet Salad Variation With Tinned Fish)
roasted beets, cara cara and navel oranges, tinned fish of choice – use fish packaged in olive oil; recommend mackerel or sardines, pickled red onion, avocado
to roast the beets, preheat oven to 400º F
scrub beets throughly and wrap them foil
drizzle a little olive oil over them before closing the foil
bake on a baking sheet for 50-60 min, checking every 20 min remove from oven until fork tender, open foil packet and let cool
once cool enough to handle, use a paper towel to scrub the skin off the beets – this should be easy; cook longer if this is hard
caution: beet juice stains
chop beets into thin round or half-circle slices
to make the pickled red onions, slice 1 onion into half moon strips
half the red onion by slicing vertically through the root and then continue slicing in the same direction
add red onion slices to a mason jar and pack in tightly; they will shrink as they pickle
in a small sauce pan, heat 2 tablespoons salt, 2 teaspoons granulated sugar, 3/4 cup of any vinegar, and 1/4 cup water
bring to a boil and stir until dissolved
remove from heat and pour half the liquid over the red onions
use a spoon to press onions down into the liquid
add the remaining liquid to the jar
cover and shake gently – caution: hot
set aside for at least 30 min
serve immediately or let cool and refrigerate for up to 1 week
use a paring knife to cut away the peel and pith of the oranges
(you can use any citrus fruits – tangerines, grapfruit, oranges – really whatever is in season)
slice oranges into thin rounds or half-circle rounds
slice several avocados into thin vertical slices
to assemble the shuba, shingle the beets, oranges, and avocado on a large plate in a circular fashion
artfully add the pickled red onion
slightly open a corner of the tinned fish, and drizzle the oil over the shuba; use extra evoo if needed
use a fork to flake the tinned fish; artfully distribute over shuba
season with salt/pepper and any other seasonings of choice
serve immediately and top with feta crumbles (optional)
Bangers and Mash with Apple Cider Gravy
coming soon
Linguini with mUshrooms
sliced bacon bits (optional), sliced mushrooms – shiitake, oyster, baby bella, or white button are all good options, diced onion, minced garlic, white wine, butter, half n half, baby spinach, grated parmesan, and of course, linguini pasta (or any shape you prefer)
in a sauce pot, bring water to a boil
in a large non-stick sauté pan, add bacon bits and render fat (if not using, skip)
add mushrooms and fry until all moisture is released – patience!
add diced onions
fry mushrooms until crispy, golden brown and onions translucent
season with salt and good amount of pepper
(you can add other seasonings too – a dash of paprika, italian herbs like parsley, oregano, thyme, etc.)
add a spoonful of minced garlic
lower heat and stir gently until fragrant but do not let garlic burn
add a good splash of white wine to deglaze
add 2 tablespoons cold butter and stir gently until melted
cook pasta according to package directions
in the sauté-pan, add a splash of half n half and gently stir
once pasta has 2 min left to cook, add spinach to the sauté pan
stir gently until spinach is wilted
once cooked, transfer pasta to sauce mixture in sauté pan
(adding a little bit of pasta water is nice too)
stir to combine evenly and add some grated parmesan
if sauce is too thin, raise heat a little, let thicken; add parmesan
if sauce is too thick, add a little more pasta water
serve immediately with more grated parmesan
Chorizo Orzo
ground chorizo, diced green peppers, diced onion, orzo pasta,
garlic, white wine, tomato paste, chicken stock, half & half, grated parmesan
in a large non-stick sauté pan, cook ground chorizo and mince
once chorizo is half browned, add green peppers and onions
cook until chorizo is browned and onions translucent
add a spoonful of minced garlic or season with garlic powder
lower heat and stir gently until fragrant but do not burn garlic
add a good splash of white wine to deglaze
add a spoonful of tomato paste and stir gently until mixed
add 1.5 cups dried orzo and stir until nicely coated in pan sauce
add 1.5 cups chicken stock (or 1.5 cups water + chicken bouillon)
raise heat to a boil and roll for 1 min
lower heat and cover with lid
cook until orzo is tender (and also somewhat fluffed)
stir in a splash of half n half and some grated parmesan
serve immediately with more grated parmesan
lemon chicken with olives
skin on bone-in chicken thighs, diced onion, oregano, white wine, minced garlic, rice, goya pollo powder or chicken bouillon, pitted green olives, sliced lemon rounds, lemon juice, fresh parsley
in a large sauté pan, heat a little olive oil
sear chicken thighs skin down until golden browned
transfer thighs to plate and cover loosely with foil
in same pan, add onion and cook until translucent
season with salt/pepper and oregano
add a spoonful or two of minced garlic
stir until fragrant, but do not burn (about 1-2 min)
deglaze with a good splash of white wine
add rice and stir to coat
add 2x rice amount of water (2:1 water:rice)
stir in chicken bouillon
raise heat to boil and let roll for 1 min, then lower heat and cover
once rice is half fluffed or nearly cooked through, add lemon slices, chicken thighs, and olives, squeeze over lemon juice
cover and cook til rice is done and fluffed
stir loosely and serve immediately, garnishing with fresh parsley
Korean Rice Cake (Sliced tteokbokki) with bok choy
ground pork, sliced tteokbokki (sliced rice cakes), minced garlic, chajang (black bean paste; or hoisin for substitute), gochujang, baby bok choy (or baby spinach for substitute), sour cream
chop bok choy into bite size pieces (remember to wash well!)
separate stalk (white) and leaves (green) into two piles
in a large sauté pan, heat a little vegetable oil
add ground pork once oil is hot and mince
season with salt
in separate sauce pot, boil water
pork mixture: reduce heat to low and add minced garlic
stir until fragrant (about 1 min) but do not burn garlic
add 3 heaping spoonfuls of chajang (don’t be shy!)
stir to combine
add 1-2 spoonfuls of gochujang – more if you want spicier
stir until well combined
add bok choy white stalks into pork mixture and stir
once water is at rolling boil, add sliced rice cakes and gently stir (I use about 75-80% of a 1 lb tteokbokki package)
note: tteokbokki cook FAST – they float to the top when ready use a slotted spoon to transfer tteokbokki to the pork mixture
add bok choy leaves (or baby spinach)
stir everything to combine
serve immediately with a heaping dollop of sour cream
Mackerel Fried Rice
coming soon
Beef Bourguignon
coming soon
Moussaka (Eggplant Lasagna)
coming soon
Dijon Panko Crusted Salmon
salmon fillets, dijon mustard, panko breadcrumbs, parsley
preheat oven to 375º F
line a baking sheet with parchment paper or use a glass pan
place salmon fillets skin-down and drizzle with olive oil
season salt/pepper
spread an even coating of dijon over fillets
sprinkle over panko and very gently pat in
bake about 12 min (longer if thicker fillets) until flaky with a fork
serve with veggies and rice
garnish with parsley
Fennel Sausage Egg Bake
a quiche-variation with ground breakfast sausage or ground italian sausage (mild or hot), brioche bread, diced onions, fennel, gruyère, sharp cheddar, paprika, whole milk, heavy cream (substitute half & half), topped with green onions, and served with dijon and spicy mayo
toast several slices of brioche bread and cut into bite size pieces
lightly oil or butter a large glass baking dish
add brioche bread chunks and spread in an even single layer, covering the whole bottom of the pan
in a skillet, add ground sausage and mince
once sausage is halfway browned, add diced onions
cook until sausage is fully browned and onions translucent
season with italian herbs and fennel
evenly distribute sausage-onions over brioche bread in glass pan
in a mixing bowl, whisk 8 eggs
add 3 cups milk and 1 cup heavy cream
season with salt, a good amount of pepper, and paprika
mix thoroughly and gently pour mixture into glass pan
sprinkle over a good amount of shredded gruyère and cheddar
cover glass pan and refrigerate overnight
the next day, preheat oven to 350º F
bake 40-45 min, cover with foil if browning too quickly
remove from oven once egg is set – if the pan is jiggled, the egg bake will remain solid
garnish with diced green spring onions or scallions
let rest for 10 min before serving
serve with dijon mustard and spicy mayo for dipping
recommend to serve with fresh fruit and a light salad
note: for a gluten free option, use frozen hashbrowns; arrange a single even layer covering the bottom of the glass pan and bake according to package directions
Chicken Chili
coming soon
Fattoush Salad Variation
thoroughly wash spring greens, add to large mixing bowl
add a few heaping spoonfuls of hummus
drizzle liberally with olive oil and lemon juice
season with salt/pepper
mix thoroughly until well combined
in a paper towel, crush some pita chips into small pieces
add pita chips and some feta crumbles to salad, toss gently
season with sumac
serve on salad plates
Mediterranean Roast Chicken with Zucchini & Eggplant
coming soon
Pan Fried Mahi Mahi in Lemon Butter served with avocado
coming soon