Chrissy Teigen, to me, is an near perfect human. She is hilarious, gorgeous and cooks like a person who actually loves to eat. Her cookbook ‘Cravings’ is on of my favorites. It reads like a comedy and cooks like a boss. Her recipe for Jok Moo has become a favorite comfort food of mine. Its a rice porridge with the flavor of pork dumplings… I’m sorry WHAT. Just try it.
Jok moo- Thai rice porridge
1 ½ cups Jasmine rice
2 chicken bouillon cubes
¾ cup ground pork
2 cloves garlic, minced
¼ cup light soy sauce (I used tamari)
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
3 inch piece of ginger peeled and thinly julienned
2 tablespoons chopped fresh cilantro leaves
2 scallions, thinly sliced
Fried Sliced Garlic for garnish
*If you are uncomfortable using bouillon cubes use 12 cups chicken stock and salt it generously
First! Rinse and drain the rice with cold water and then transfer to a soup pot. Add 12 cups of water and the bouillon cubes (or salted stock). Bring to a boil and cook until the rice is soft and broken down into a porridge, about 45 minutes. It looks weird. Just go with it. MAKES THE BALLS OF LOVE! In a medium bowl, combine the pork, garlic, soy sauce and salt and pepper.
MAGIC! When the rice is a porridge like consistency, take a pinch of the pork between your fingers and drop it into the pot, repeating for all of the pork mixture. Again feels weird, just go with it. LAST TOUCHES Add the ginger and cook until the pork bites are cooked through, about 5 minutes. You can thin the porridge with high quality H2O if needed. Season to taste with kosher salt and stir in the scallions and cilantro.
Link to purchase you own copy of Cravings!
To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
- 1/2 lb wild caught shrimp
- 3 red potatoes
- 2 ears of corn
- 1 kielbasa sausage
- Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Drain all the water. Toss the Old Bay. Go crazy.
Can a sandwich be sexy? Yes. With some creamy brie, fancy herbs and a sweet zing from preserves this grilled cheese is quite frankly x-rated. The real kicker here is the herbs de provence. They’re a sublime combination of lavender, thyme, rosemary, angel tears, unicorn tail and love. You can find them already mixed up in the spice aisle!
Sexy grilled cheese
- Apricot preserves ( or fig – whatever you fancy)
- Brie cheese
- Herbs de provence
- Bread (I typed beard first – lolz)
- BUTTER (literally duh)
We’re making a sandwich – pretty basic. Slather some preserves on each side, add some slices of brie and put it together. Butter each side of the bread and sprinkle 1/4-1/2 teaspoon of the HDP on each side.
Heat a skillet to medium high – add a small pad of butter and a half swirl of olive oil to the pan. Toast each side to your liking.
Let’s face it- eating out at lunch time is fab. It requires zero planning and it’s always yummy. BUT it also gets spendy and you can’t control the calories. Here’s my go quick lunch. Be sure to use a small avocado! There is such thing as a too much of a good thing….
Avocado Tuna Salad
- 1 pack or can of tuna
- 1 small ripe avocado
- 1 T chopped cilantro
- 1 teaspoon diced jalapeño
- Dash of red wine vinegar
- Juice of one half of a lime
- 1 good pinch of course salt
- Pepper to taste
Dice the avocado like normal but try to leave a small rim of avocado still intact along the entire peel. Mix all ingredients including your diced avocado together -the avocado will act as your binding fat- giving it that mayo feel! Serve back in the avocado! Yummmmmm
Spoiler alert: I’m a tad bit southern. And with that comes a deep love of all things pimento cheese. My mom used to pack me a half a pimento cheese sandwich almost every day for lunch. Stan’s has always been my favorite brand but I’ve started making my own and it’s so easy! Here’s how it’s done:
- 1 (3-ounce) package cream cheese, room temperature
- 1 cup sharp grated cheddar cheese
- 1 cup grated Monetary jack
- 1/2 cup mayo (Duke’s if you can)
- 3 T pimentos chopped
- 1 t grated onion
- 1/4 t salt
- 1/4 t pep
- 1/4 t garlic powder
In a blender beat the cream cheese until smooth. Add all other ingredients and blend until smooth! If you like a chunkier texture you can skip the blender. Add jalops if you like it spicy.
Spread on a cracker, sandwich, burger or spoon. NOM
I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.
Chicken (or turkey) Lettuce Wraps
- 1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
- 1 medium onion, chopped
- 1 can water chestnuts, drained
- 3 cloves of garlic chopped
- 2 t fresh ground ginger
- 3 green onions, chopped
- 1/4 cup Hoisin sauce
- 2 T low sodium soy sauce
- 1 T rice wine vinegar
- Salt to taste
- Butter lettuce!
Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!
You can add more hoisin/soy/vinegar if you want more sauce! Yummy
THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago. Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it. The meatballs freeze! So make a double batch and save them for next time.
Italian Wedding Soup
- 12 cups chicken stock (I’m not Ina, you can use store bought)
- 1 package of frozen spinach
- 1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
- 8oz ground beef
- 8oz proud pork
- 1 small onion grated
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 grated parm
- 1/3 cup cropped parsley
- 1 big egg
- 1 t salt
- 1/2 t pep
Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.
In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.
Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.
Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…
Peach Dump Cobbler
- 2-3 cups of fresh OR frozen peaches
- 1 CUPPA sugar
- 1 CUPPA self rising flour
- 1 CUPPA milk
- 1 stick of melted butter
- 1 dash of vanilla
- 1 pinch of salt
Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.
Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.
Mix it up! Try blackberries, strawberries or blubs!
I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.
That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!
bucatini alla carbonara
- Bucatini pasta (two servings worth)
- Reserve 1/2 c pasta water
- 3 pieces of pancetta diced
- 1 clove of garlic
- 2 eggs
- 1 T butter
- 1/2 fresh grated parm
- Zest and juice of 1/2 lemon (not classic but I love it)
- Fresh cracked black pepper
Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente
Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.
Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble. You can add the pasta water as needed to thin out the sauce.
Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy.
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
- 1lb shrimp (I like to leave the tails on)
- 2 ripe avocados
- 1/2 cup greek yogurt
- 6-8 basil leaves
- 4 Tablespoons fresh lime juice
- 2 teaspoon chipotle chili powder
- 2 cloves of garlic, minced
- 2-3 zucchini, spiralized into zoodles
- salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!