Tag: traditional

  • Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

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    Total Time 30 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1¼ pounds ground meat such as turkey, pork, lamb, beef, or chicken
    • 2 teaspoons paprika
    • 1¼ teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon coarse ground black pepper
    • 3 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • ½ medium onion grated

    Method
     

    1. Preheat oven to 375°F. In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
    2. Spread the mixture between two sheets of parchment paper, sized to fit your baking sheet.
    3. Once flattened evenly, remove and discard the top sheet of parchment paper.
    4. Using the bottom parchment paper, roll the meat into a log shape and place it in the center of the baking sheet.
    5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F.
    6. Remove from the oven and cool slightly.Unroll and break or slice into desired size pieces.

    Notes

    Serving Suggestion: Use in gyro wraps or add to salads.
  • Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

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    Cook Time 25 minutes
    Servings: 6 skewers
    Ingredients Method

    Ingredients
      

    • ¾ cup prepared Teriyaki Marinade
    • 1 tablespoon sriracha hot sauce
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 teaspoon smoked paprika
    • 2 pounds boneless, skinless chicken breast
    • 6 bamboo skewers

    Method
     

    1. In a mixing bowl, whisk together teriyaki marinade, sriracha, ginger, lime juice, and smoked paprika.
    2. Cut chicken into 1-inch pieces and toss with marinade. Cover and refrigerate for 2-4 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.
    3. When chicken has marinated, thread onto skewers. Reserve remaining marinade.
    4. Place skewers on a preheated grill over medium heat and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
    5. In a small saucepan, bring reserved marinade to a boil over medium high heat. Cook, stirring frequently for 3-5 minutes until thoroughly heated and reduced slightly. When chicken is cooked, brush with marinade and serve.
  • Country Hash Browns

    Country Hash Browns

    Country Hash Browns

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    Total Time 45 minutes
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 10 frozen hash brown patties
    • 8 ounces bacon
    • 10 large eggs
    • 8 asparagus spears trimmed and cut into 1-inch pieces
    • 6 ounces Mexican-style thick-cut shredded cheese
    • 1 cup tomatillo sauce
    Country Gravy
    • 1 ¼ cups chicken broth
    • ¼ cup heavy cream
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • ½ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Method
     

    1. Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15-20 minutes). Transfer to paper towels to drain, then crumble or chop.
    2. In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
    3. In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
    4. Melt butter in a small saucepan over medium heat.Whisk in flour and cook for about 1 minute to form a roux.
    5. Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3-4 minutes until thickened. Season with salt and pepper.
    6. On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
    7. Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.

    Recipe Courtesy of INFRA

  • Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • ⅔ cup teriyaki sauce or your favorite stir fry sauce
    • 2 teaspoons sriracha hot sauce
    • 1 teaspoon chicken bouillon optional
    • 6 tablespoons avocado oil
    • 4 packages ramen noodles
    • 1 pound boneless, skinless chicken breast sliced into ¼" thick pieces and halved
    • ½ pound broccoli cut into ½" pieces
    • 6 ounces sugar snap peas trimmed
    • ¼ pound carrots peeled and sliced into ⅛" slices
    • 4 scallions cut into 1" pieces

    Method
     

    1. Preheat oven to 450°F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
    2. Cook ramen noodles based on the package instructions.Drain and rinse.
    3. Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
    4. Evenly spread mixture on one or two unlined sheet pans.Rearrange chicken pieces so they are on the top of the noodles and veggies.
    5. Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
    6. Remove from oven and drizzle with remaining sauce as needed.

    Notes

    *Chicken can be substitute for another protein of choice. Proteins should be cut into 4″ slices for fast cooking.
  • Charcuterie Board

    Charcuterie Board

    Charcuterie Board

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    Cheeses
    • Select a mixture of soft, semi-soft, firm and hard cheeses
    Cured Meats
    • Cured meats work great. Select salami, prosciutto, calabrese, etc.
    Crackers and Bread
    • Various crackers (plain, seeded, fruit studded)
    • Breads such as baguettes or sourdough
    Fruits and Nuts
    • Popular Fresh Fruit: red and green grapes, apples, figs
    • Popular Dried: apricots, figs
    Salty, Briny Elements
    • Olives, cornichons, pickles vegetables, caperberries
    Spreads
    • Complementary jams, preserves, or marmalade
    • Savory spreads and pates

    Method
     

    1. On a large platter, cutting board, or even directly on a butcher paper wrapped table, display the charcuterie board elements.Slice cheeses and meats if they don't come pre-sliced.
    2. Shingle them so guests can pick them up one at a time. Arrange all the meats and cheeses, keeping them separated by type.
    3. Then, mix the breads, crackers, and fruit into the remaining space. Feel free to put the salty, briny elements into small bowls to place around the board. Don't forget small tongs or knives and small plates to make it easy to serve. Enjoy!
  • Green Chicken Chili

    Green Chicken Chili

    Green Chicken Chili

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    Total Time 25 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 1 large poblano pepper chopped
    • 1 large jalapeño pepper minced
    • 1 4 ounces can diced green chiles
    • 2 tablespoons minced garlic
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons chili powder
    • 1 teaspoon sea salt
    • 1 quart chicken stock
    • 1 15.5 ounce jar green salsa such as salsa verde or tomatillo salsa*
    • 1 15 ounce can great northern beans drained and rinsed
    • 1 ½ pounds pulled rotisserie chicken**
    • Optional garnishes: sour cream, cilantro, tortilla chips, cotija cheese, sliced avocado, thinly sliced radishes

    Method
     

    1. Heat olive oil in a large soup pot over medium heat. Add onion, peppers, and chiles. Sauté for 3-5 minutes or until tender then add in garlic and cook for an additional 30 seconds.
    2. Add cumin, chili powder, salt, chicken stock, and salsa verde. Bring mixture to a gentle simmer and cook for 5 minutes.Stir in chicken and beans.
    3. Heat through and serve with toppings of your choice. Enjoy!

    Notes

    *Note that green salsas can vary wildly in their spice level, so be sure to select a salsa the fits your spice preferences.
    **Substitute turkey for chicken for a deeper flavor.
  • Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

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    Total Time 1 hour 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 tablespoon avocado oil
    • 2 pounds bone in, skin on chicken thighs
    • ½ cup minced shallot
    • 1 large garlic clove (about 2 teaspoons)
    • 1 cup chicken broth
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups apple cider
    • 2 medium gala apples cored and thickly sliced

    Method
     

    1. Preheat oven to 350°F. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
    2. Drain any excess fat leaving a tablespoon. Sauté shallots until translucent, then add garlic and cook for 30 seconds.
    3. Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme. Return chicken to skillet, skin side up. Pour in enough cider to cover the chicken, leaving the skin out of the liquid.
    4. Place skillet in oven and bake for 30 minutes. Add in the apples and continue to cook for 30 more minutes or until chicken is tender. Enjoy!
  • Kids Lunch Box

    Kids Lunch Box

    Kids Lunch Box

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    Total Time 30 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    Sandwiches
    • 1-2 slices sandwich bread
    • 1 slice cheddar cheese
    • 5 pepperoni slices
    Vegetable Sticks
    • 1 small cucumber
    • 1 small red bell pepper
    • 1 medium carrot
    Pinwheels
    • 1 whole wheat flour tortilla 8" round
    • ¼ cup softened cream cheese plain or flavored
    Fruit and Cheese Sticks
    • 1 red apple
    • 2 cheddar cheese slices ¼" thick

    Method
     

    Sandwiches
    1. Using a cookie cutter, cut out two bread shapes for the sandwich using one or two slices of bread depending on the size and shape of the cookie cutter.
    2. Assemble sandwich by layering the pepperoni and cheese between the slices of bread.
    Vegetable Sticks
    1. Slice vegetables into ¼ inch thick slices. Use various shaped cutters to cut out shapes.
    2. Thread veggies onto blunt end toothpicks to create mini veggie skewers. Alternatively, place veggie cut outs into small cups and arrange in bento box.
    Pinwheels
    1. Spread cream cheese onto the tortilla and roll up. Chill in the refrigerator for 30 minutes then slice into ½" thick wheels.
    Fruit and Cheese Sticks
    1. Slice apple into ¼ inch thick slices. Use various shaped cutters to cut out different shapes.
    2. Cut shapes out of the cheese slices.
    3. Thread fruit and cheese onto blunt end toothpicks to create mini fruit and cheese skewers. Alternatively, place cut outs into small cups and arrange in bento box.
  • Spring Dumpling Soup

    Spring Dumpling Soup

    Spring Dumpling Soup

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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 quarts vegetable or chicken broth
    • 1 small onion quartered
    • 2 inch piece of ginger sliced
    • 2 garlic cloves halved
    • 1 small cinnamon stick
    • ½ tablespoon coriander seeds
    • 2 whole star anise
    • 1 cardamom pod
    • 3 whole cloves
    • 2 tablespoons fish sauce
    • 16-20 dumplings
    • 1 pound zucchini spirals (aka zoodles) about 4 cups
    • Cilantro leaves for garnish

    Method
     

    1. In a large pot, combine broth, aromatics, and spices (all recipe ingredients up to and including fish sauce). Bring to a gentle simmer for 25 minutes to infuse. Strain broth and return to the pot.
    2. Add dumplings to the pot and cook based on the package instructions.
    3. To serve, place zucchini spirals into serving bowls and ladle hot broth over. Place dumplings on top of broth and garnish with cilantro.

    Notes

    3 hours (if making broth from scratch) OR 40 minutes (if using store bought)
  • Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

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    Marinate 1 hour
    Total Time 1 hour 50 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 6 chicken legs approximately 3-4 pounds
    • ½ cup teriyaki marinade
    • ½ pound shallots sliced
    • 4 tablespoons unsalted butter room temperature
    • 1 ¼ pounds red grapes cut into clusters

    Method
     

    1. Marinate chicken legs in teriyaki sauce for a minimum of 1 hour, turning occasionally.
    2. After chicken has marinated, discard excess marinade. Preheat oven to 375°F.
    3. Place sliced shallots evenly on a baking sheet. Remove chicken from marinade and place on top of shallots, season with ground black pepper.
    4. Take the butter and spread it under the skin of the chicken evenly.
    5. Cook chicken for 25 minutes. Add grape clusters and continue to cook until chicken reaches an internal temperature of 165°F, approximately 20-25 more minutes. Allow chicken to rest for five minutes before serving.

    Notes

    Excellent paired with sautéed spinach or a green salad.