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!
I can’t remember when I first tried Chilaquiles. I feel like maybe it’s always been a part of soul. I am part chilaquiles. Kyndlequiles. ANYWHO. It’s a pretty simple concept: crispy tortilla, flavorful sauce, and a protein. The real variation comes with what sauce or salsa is used. I make a quick, simple but crazy delicious warm salsa. But you can also do a mole, verde or store bought enchilada sauce! Leggo.
- 2 cups water
- 2 serrano peppers
- 1 jalapeno (seeded or unseeded. You’re spice call)
- 2 big tomatoes
- 1/2 onion
- 5 cloves of garlic
- 1/4 cup cilantro
- 1 lb ground beef
- 2 eggs
- 2 cups corn tortilla chips
- 1.5 cups mozzarella cheese
Preheat the oven to 375.
Salsa! Turn the broiler on high. Chop tomatoes into large chunks, separate onion layers, and if they’re unseeded poke each pepper with a knife (or they will explode). Spread on a sheet tray and broil until the begin to get some color – watch them!!! Get a sauce pan on the stove – add the water, broiled veg, garlic, and cilantro. Bring mix to a boil until everything in the party softens. You can then use an emersion blender or legit blender to blitz it down. Return to the sauce pan and simmer until it has reduced by 25%. You want a pretty thick salsa. Add a pinch of salt!
Whip two eggs in the bowl – toss in the chips! Gently fold so that every chip is coated in egg.
Brown off the beef! Pour of excess grease.
ASSEMBLE! In an oven safe dish begin to pile: chips, meat, salsa, cheese. I like to do two layers which turns this into a casseroleish deal. Bake for 20 mins until the cheese melts. Top with sour cream, avocado and cilantro.
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
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.
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!
Greens are easy. But the time component makes them kinda tough – we last night I cooked them in my crock pot. Holy revelation! I’ll never stir them for hours again (unless I cook them with my Mama and have to use the stirring oar).
crock pot collards
- 2 bunches of collards, removed from stems and washed
- 1 chicken bullion cube
- 2 slices of bacon
- 2 T EVOO
- 3 T vinegar
- Salt & Pep
- High quality H2O
- Crock pot
Load all your ingredients into your crock pot and cover with water – I filled mine to about 1 inch from the top so I’d have plenty of pot likkor (see my post on pot likkor risotto!)
Cook on high overnight (at least 8 hours) then in the AM lower the heat to low and cook for your work day (another 6-8 hours). You can’t really cook collards too long – but cook them less if you’d like more texture in your greens.
You’ll have all the flavor without any of the work. WIN.
This ugly SOB is celery root.
It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.
Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak. And it’s finally chilly enough to want something warm and filling.
This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!
Roasted Autumn vegetable chicken pie
- 1 medium butternut squash, peeled and chopped into a large dice
- 1 celery root, peeled and chopped into a large dice
- 1 leek, washed well and chopped into a half rounds
- 1 onion, peeled and chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 roasted chicken, meat pulled and diced
- 1/2 cup sour cream
- salt and pepper
- 1 teaspoon thyme
- Fresh parsley
- 1 sheet prepared puff pastry
First, crank your oven to 400 degrees. Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.
In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!
Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.
My sweet friends Emily and Nolan told me about this method of cooking up some pizza! Homemade pizza can be so fun but let’s face it – it’s also kinda lack luster. This method helps your turn you regular pizza night into a deep dish adventure of crispy, chewy crust. You can go wild with toppings but for a thick crust pizza- stick to the cast iron.
Cast Iron Deep Dish Pizza
- 1 premade pizza dough (fresh if possible)
- Favorite pizza sauce or pesto
- Fresh cheese (I used mozzarella and parm)
- 3 oz Italian sausage
- 1/2 Jalapeños
- 1/2 Roma tomato
- Heavy cast iron skillet
Crank the oven up high, like 500 high and drizzle the pan with EVOO and toss it in the pan while it preheats.
When ready pull on the pan and plop in about 1/2 of that pizza dough. Begin to poke it down with your fingers to fill the pan. You may have to use more dough but don’t overfill! And be really careful not to burn yourself. I also used a little corn meal on the bottom of the crust for extra crunch.
Place the crust back in the hot oven for 15 minutes. When it’s ready assemble your pizza! Any topping combo will be delicious- i just used leftovers. Toss it back in the oven for another 15 minutes.
When it’s done it will be bubbly, chewy, crisp and as good as any Chicago pie.
Thanks for the idea, Em and Nolan!