Back in June, I posted a recipe for Edamame/Wasabi puree by Tyler Florence that went along with marinated tuna, however, I didn’t try his tuna at the time. About a week ago when I was in one of my sushi-craving modes, I decided to see what all the rave reviews were about and made the tuna. WOWZA! When I tell you that it melted in my mouth, it is no exaggeration. This is truly the best marinated tuna I have EVER tasted! And I’ve tasted a lot! The awesome thing about this recipe is that it’s super easy and ready in 20 minutes. And when you pair it with the Edamame puree, the combination of flavors will tantalize your taste buds. Seriously.
Marinated tuna pictured with spicy tuna (in the middle)
Ingredients
1/2 cup low-sodium soy sauce
2 tbsp. sake
2 tbsp. light brown sugar
1 tsp. red chili paste, such as Sambal
1/2 pound sushi-quality tuna, such as ahi, yellowfin, maguro or bluefin, cut in 1/4-inch strips (or smaller, if you prefer)
Directions
Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves.
Arrange the sliced tuna in a single layer in a shallow dish.
Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don’t marinate the tuna any longer because it will start to “cook” and the texture will be mushy.
To put together, dollop a spoonful of the edamame puree (if using) on a wonton crisp or cracker, then lay a slice of tuna on the top.
When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.
NY Strip w/Tarragon Melting Sauce and Roasted Vegetables
Ingredients
1/4 cup olive oil, plus oil for skillet
2 tbsp. fresh lemon juice
1 clove garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
3 (1-inch thick) boneless New York strip steaks
Tarragon Melting Sauce, recipe follows
Directions
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large oiled skillet over medium-high heat.
Remove steaks from marinade, discarding marinade.
Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
Remove steaks to a serving plate, and keep warm.
Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.
Tarragon Melting Sauce
Ingredients
1/2 cup butter, softened
1 clove garlic, minced
1/2 tbsp. green onion, minced
1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary
A little over a year ago, I had my first experience with spicy tuna over crispy rice at a restaurant in Manhattan Beach called Sashi, where I was celebrating my birthday. And while tuna and/or spicy tuna has always been my favorite type of sushi/sashimi, this marked the official beginning of my love affair with the scrumptious combination. Just recently, I decided to try a restaurant very close to my house, Hoka Hoka, and much to my surprise (and sheer joy), I discovered they serve the same dish. Score!! So while on my regular shopping spree at Trader Joe’s this past weekend, I picked up their sashimi-grade Ahi (with thoughts of spicy tuna dancing in my head). I needed a few other ingredients, which I got at a Japanese market, and saw they had some beautiful red Maguro, so quickly tossed a package in my basket. This recipe generally calls for Ahi, but feel free to mix in Maguro or even, Yellowtail, if you so desire. As for the rice, there are a couple of ways to cook it, which I tried, and am posting the way I thought was best, after a weekend of my kitchen looking like a battle zone with oil, rice, and soy. Oh, and a grease fire. Oops. The lesson learned, which may be common sense to some/most, is to never, ever, add soy to hot oil. Nonetheless, I had a sushi-rific holiday!
Oh, and it should be noted that the spicy tuna is also great on top of crispy crackers (see below)!
Pictured here without sesame seeds & with Kabayaki sauce
Ingredients
Tuna
1/2 lb. sushi grade tuna, minced
1 tablespoon mayonnaise (Kewpie brand preferred)
1 tablespoon Sriracha (use more or less according to taste)
1/2 teaspoon sesame oil
1 scallion, chopped ultra fine
1 1/2 tablespoons Tobiko (roe)
Rice
2 cups sushi rice
2 tablespoons white sesame
2 tablespoons black sesame
Sliced jalapeño, optional
Dash soy sauce, optional
Cooking oil
Directions
For the tuna:
In a medium bowl, mix all tuna ingredients together.
Cover and reserve in refrigerator. You can make this up to four hours in advance, and two is ideal so that the flavors mesh well.
For the rice:
Cook the sushi rice according to package. Set aside to cool.
When the rice has cooled enough to handle, form the rice in a rectangle. The key to making the crispy rice is to make it very tight and compact. If your rice is too loose, it will fall apart during frying. I use this Takamura Large Sushi Maker and press the rice as tightly as possibly into the mold.
Cut the rice in 2″ x 1.5″ rectangles with a very sharp knife.
Combine the black and white sesame seeds on a plate or bowl and lightly press the rice in the seeds.
Heat cooking oil (and dash soy sauce, if using) to approx. 350 degrees F. Make sure to use enough oil to cover the bottom of the pan.
Fry the rice in batches for 2-3 minutes on each side until golden brown, and carefully remove and place on a paper towel to drain.
Top with spicy tuna, and garnish with a small slice of jalapeño, if desired.
Another idea for an appetizer/snack is to serve on a thin, crispy sesame cracker with a little seaweed salad.
I discovered this recipe last summer and totally fell in love with it, and just realized that I didn’t post it on here. My bad. The combination of the spices with the cider vinegar and honey, makes this both a sweet and spicy dish, which I just can’t seem to get enough of.
Yields: 4 servings
Ingredients
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tbsp. honey
2 tsp. cider vinegar
Directions
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
Place chicken on a broiler pan coated with cooking spray.
Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well.
Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
In honor of St. Patrick’s Day, I decided to go a little Irish and make some corned beef and cabbage. I never made it before, so was very anxious to see how it’d turn out and if I’d enjoy it. And WOW, did I!! Not only is this recipe super easy, but it is also truly delicious!
Ingredients
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
5 cups water
1 (4 lb.) corned beef brisket in spices or with spice packet
6 ounces beer (you can omit this if desired)
1/2 head cabbage, coarsely chopped
Garlic & pepper to taste
Directions
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.
Pour the beer over the brisket, if using.
Sprinkle on the spices from the packet (if included) , garlic and pepper, cover, and set the cooker on low.
Back in January, I came down with a bout of the flu, and had little to no energy, with not much of an appetite. But, knowing that I had to eat, I wanted something warm and comforting that would require minimal effort on my part. The first thing that came to mind, was my crock pot, and what naturally followed was soup. I’ve always been a fan of baked potato soup, although I had never made it before. I perused quite a few recipes online and decided to adjust a couple that looked really tasty. The end result thoroughly pleased me, and definitely hit the spot!
Ingredients
1 bag (32 oz) frozen O’Brien diced hash brown potatoes
1 carton (32-oz) Progresso® chicken broth
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups), plus additional for garnish
2 cloves garlic, minced
4 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1/4 tsp. dried thyme
1/2 cup sour cream (I use light)
1/2 cup heavy whipping cream
1/2 tsp. hot sauce (optional)
¼ cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup) for garnish
Directions
Cook bacon in a skillet or microwave until crispy. Crumble & set half aside. Reserve 1 tbsp bacon drippings to add to crock pot (optional, but recommended).
Put all ingredients in slow cooker, except for green onions and half of bacon.
Cover and cook on low for 6-8 hours.
Garnish with bacon pieces, green onion and additional shredded cheese (and sour cream, if desired).
I saw a picture of this quiche on Pinterest from another food blogger, and knew that I just HAD to make it. It is originally adapted by Martha Stewart, but in my opinion, her recipe is a bit bland (sorry Martha) as it only contains goat cheese and scallions as the flavor points. The other recipe, which added the fontina and arugula, seemed like it would be much tastier. I adjusted it slightly, added a few additional ingredients that suited my fancy, and wow… it is insanely delicious!
Ingredients
3 oz. Arugula (this may seem like too much but don’t be concerned… it shrinks up in the microwave)
2 tbsp. butter, melted, plus more for pan
1 pound package frozen hash brown potatoes, thawed
8 large eggs
1-½ tsp. sea salt
½ tsp. ground pepper
½ cup light sour cream
1 cup half and half
6 oz. grated Fontina cheese
2 oz Goat cheese, crumbled
5 sundried tomatoes, chopped
1 onion slice, chopped
2 sausage links, crumbled
Directions
Preheat oven to 375 degrees.
Place arugula in a microwave safe container and sprinkle lightly with water (just a little sprinkle with your hand). Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and allow to cool.
Brush 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter (this part is essential, as it will give you the lovely golden crust and keep the crust from sticking to your pan).
Squeeze excess moisture from hash browns using paper towels.
Remove hash browns from paper towels and place in a bowl with butter, 1 egg, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
Take cooled arugula and remove excess moisture/liquid using paper towels and squeezing.
In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, arugula, sun-dried tomatoes, onions, sausage, ½ teaspoon sea salt and 1/4 teaspoon pepper until well combined.
Pour into crust, and sprinkle with crumbled goat cheese, incorporating some into the mixture.
Bake until set, 45 to 50 minutes.
Remove outer ring of springform pan, and gently peel off parchment paper.
Note: This is a great recipe to tailor to your personal preference. Feel free to substitute your favorite cheese, leave out the sausage, or use bacon, and/or add some of your go-to spices.
I am always looking for quick and easy recipes that are healthy, and was excited when I came across this one. It will be perfect for those times when I get home from work and don’t want to fuss in the kitchen. And I love the fact that it has only four ingredients, is ready in 30 minutes and is very tasty!
Ingredients
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise *
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned breadcrumbs
Directions
Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in a medium bowl.
Arrange chicken on a baking sheet with a little cooking spray. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
* To make this even healthier, use light, fat-free or canola mayonnaise.
Note: My personal preference is to cover the entire pieces of chicken in the mixture, instead of just on the top. Also feel free to use additional spices like garlic, salt & pepper, oregano, parsley, etc. in the mayo mix.
I had been thinking about making chili for quite a while, and after recently chatting with a friend about one he tried (and said was delicious) that was sweet, but also had a good amount of heat, I decided to start researching similar recipes. As you can probably imagine, there are a TON of different chili recipes on the net to choose from! So, after looking at a bunch, and narrowing it down, I decided to go with one that appealed to me the most (of course, with some of my own modifications). I was a little taken-back with the number of ingredients this recipe has, but decided to just go for it. And I’m glad I did, as this is possibly the best chili I’ve ever tasted.
To be noted, this recipe yields a lot of chili (it almost filled up my 6 quart crock pot), so unless you’re feeding a large family (serves 10-12) or plan to bring it to a party, I recommend dividing the recipe in half.
Ingredients
2 tbsp. vegetable oil
16 oz. sweet Italian turkey sausage
12 oz. top sirloin, cubed into 1/4″ chunks
2 medium yellow onions, chopped into 1/4″ dice
1 shallot, diced fine
2 tbsp. finely chopped garlic
1 red bell pepper, diced 1/4″
1 green bell pepper, diced 1/4″
1 cup tomato paste (I like Hunts)
1/2 tsp. fine-ground instant espresso
1 15 1/4 oz. can pineapple bits/chunks, chopped
1 tbsp. dark brown sugar
4 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne pepper
1/4 tsp. paprika
1 tsp. ground coriander
1 tsp. kosher salt
3 15 oz. cans kidney beans
2 cups beef stock
1 28 oz. can peeled plum tomatoes, chopped (drained, but reserve juice)
12 oz. dark beer (I recommend Guinness)
3 jalapeños peppers, seeded and chopped
1 serrano pepper, seeded and chopped
About 3 hours to go, but already tasty!
Directions
In a large skillet over medium heat, sauté the onions in the vegetable oil. (This step is optional, but I prefer the onions softer by this process).
Add the sausage to the pan, and brown. You may need to do this in batches.
Remove the browned sausage and set aside.
Add the steak to the pan and sear on both sides.
Chop/dice all of the vegetables, and add all of the ingredients to the slow cooker, including the meat.
Set the crock pot on low and cook for approximately 6 hours.
Serve and garnish with cheese, sour cream (or substitute plain or honey Greek yogurt) or your favorite topping.
I was recently in the vicinity of a Panda Express, and somehow found myself standing inside staring down at all of their entrées trying to decide what to get. Who am I kidding… the only thing I’ve ever ordered from the popular “Chinese” fast-food chain is their Orange chicken and quite simply, I’m a creature of habit. Mind you, I don’t go there often for the mere health/calorie factor, but sometimes I like to indulge. I did try a taste of their Mongolian beef, and have now added that as my second favorite dish of theirs. After I got home and ate (okay, devoured) my meal, I made it my mission to try to duplicate the recipe at home. I was quite surprised to find out that there is no orange whatsoever in the recipe, but assume the name is derived from the orange-ish color it takes on. My first attempt was decent, but the sauce was much different and it was, in no way, up to my usual standards. So, as they say, if at first you don’t succeed…
Needless to say, my second attempt (which is this recipe) was a winner in my book.
I made the chicken first before starting anything else, and just set it aside for later.
Chicken pieces draining on a paper towel.
I suggest you combine the ingredients in the “orange sauce” prior to adding it to the wok (which will make more sense when you see the instructions below). The sauce has been doubled from a previous version, which I think is necessary if you like having extra.
The orange sauce beginning to cook
Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine (not rice wine vinegar)
¼ cup water
For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar
Directions
In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
Heat oil for deep-frying in a wok or deep fryer to 375°F.
Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done, remove the chicken from the oil with tongs or a slotted spoon and drain on paper towels.
Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
Add the ginger and garlic and stir fry until fragrant, about 10 seconds.
Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
Add the orange sauce and bring to a boil.
Take the remaining 1 tbsp of cornstarch, put in a small bowl, and add the water to it and mix well. Add this cornstarch mix to the wok and heat until the sauce has thickened.
Add the cooked chicken, stirring until well incorporated.
Remove from heat, and serve over white, brown or fried rice.
Voilà!
Note: To make this healthier, you can substitute rolling the chicken in the flour and cornstarch and frying, with coating it in seasoned breadcrumbs and baking in the oven. Then follow the rest of the recipe.
Cooking For Love 
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