Homemade Cheeseburger Macaroni

I’m pretty sure every twenty-something survived on Hamburger Helper at some point. I certainly did. Back in the day, you could catch those boxes on sale for something ridiculous like three for $5, and that was basically a meal plan. They were cheap, easy, and honestly, some of them were pretty darn good.

A couple of years ago, nostalgia got the better of me and I bought a box of Cheeseburger Hamburger Helper. I was expecting a little trip down memory lane. Instead, I got something that was...not good. I couldn’t even finish it. Maybe they changed the recipe, or maybe my taste buds have simply evolved. Either way, the boxed version was no longer doing it for me.

Not long after that, I came across recipes that promised to recreate that same nostalgic Hamburger Helper flavor without actually using the box. Exactly what I was looking for. There were several versions floating around, but this one caught my attention because it was simple and seemed like it had the best chance of getting me back to that flavor I remembered.

And honestly, there was nothing wrong with it. It came together quickly, cooked exactly as directed, and delivered what it promised. I did have to leave mine uncovered while it cooked because my flat-top stove and I have an ongoing disagreement about maintaining a consistent temperature. 

My biggest recommendation is to taste it for seasoning after the cheese goes in, not just before. I had been tasting it along the way to see if the pasta was cooked and thought the seasoning was fine. I figured adding the cheese would bring a little extra saltiness with it.

It didn't.

It wasn't terribly under-seasoned, but it definitely needed a little more salt for my taste. So don't make my mistake—give it one last taste before you serve it.

The one ingredient that really made me scratch my head was the sugar. I couldn't figure out what it was bringing to the party. The dish certainly didn't seem to need it, and if I make this again, I'll be leaving it out.

Overall, this was a pretty successful attempt at recreating the Hamburger Helper of my younger years—just a little better and without having to open a box. And that's exactly the kind of nostalgia I was looking for.

Homemade Cheeseburger Macaroni

Recipe from Spend with Pennies

Serves 4

• 1 pound lean ground beef
• ½ cup finely diced onion or 1 teaspoon onion powder
• 2 cups milk
• 1 ¼ cup chicken broth
• 1 ½ cups elbow macaroni
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 ¾ cups shredded sharp cheddar cheese

In a small bowl, combine cornstarch, garlic powder, sugar, salt, paprika, and pepper. Set aside.

Heat a large skillet over medium-high heat. Brown the ground beef and onion, breaking it up with a wooden spoon, until no pink remains. Drain any excess fat.

Add milk, broth, and uncooked elbow macaroni to the beef. Stir the cornstarch and spice mixture. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to a gentle boil, cover and cook for 9-12 minutes or until the pasta is cooked through, stirring occasionally. If needed, add more broth or water.

Remove from heat and stir in cheese until melted. Serve hot.

Pork Chops & Potatoes Casserole

Having a gluten-free BFF has definitely made me more educated about gluten over the years. I’m pretty good at knowing where it likes to hide and usually manage to avoid the obvious traps. But every now and then, gluten sneaks into the party uninvited and completely messes up my plans.

This casserole called for cream of mushroom soup, so I already knew I had a gluten issue to solve. Fortunately, Instagram had recently introduced me to a company that makes a gluten-free mushroom soup mix. Perfect! I ordered it, stuck it in the pantry, and waited for the right recipe to come along.

Well...the right recipe finally came along, and that mushroom soup mix was terrible.

The mix is supposed to be simple—you add milk or water to half a cup of the mix and, poof, you have cream of mushroom soup. Except what I had was something that tasted like soap. Not “hmm, this needs a little something.” Not “maybe it will taste better in the casserole.” Nope. Straight-up soap. It was so bad I couldn't, in good conscience, put it into the casserole.

I went into fix-it mode. I tried adding Worcestershire sauce and a few seasonings, hoping I could rescue it. No such luck. It was still awful.

So I started digging through the pantry to see what else I could use. That's when I spotted a can of Campbell’s French Onion Soup. It was broth-based, which made it seem like a reasonable substitute. I mixed it with a little sour cream and thought, BAM! We have a replacement!

Except...no.

Because it turns out Campbell’s is apparently not my friend when it comes to gluten. So much for my brilliant backup plan.

My BFF still ate the casserole—gluten is a preference issue for her rather than a medical one—and she did her best to scrape off as much of the sauce as possible. She's always a good sport about my kitchen experiments. I even offered to order her a pizza, but she assured me she'd be fine.

As for the casserole itself, I actually think my little pantry substitution worked really well for those of us who can eat gluten. It came together easily and tasted great. I definitely want to make this again sometime, but next time I'll follow the recipe as written and see what I think of the original version.

And there’s your cooking lesson for the day: sometimes you have to pivot.

Recipes are great, but ingredients don't always cooperate. Sometimes something isn't available, sometimes you discover an ingredient doesn't work, and sometimes you realize halfway through that the thing you grabbed from the pantry was a terrible idea. That's when you have to stop, look around, and figure out what you do have that might work.

Google is surprisingly helpful for this. In this case, it pointed me toward using sour cream with some sort of broth, which at least got me moving in the right direction.

So don't be afraid to color outside the recipe lines. Sometimes the best cooking happens when you have to improvise.

Pork Chops & Potatoes Casserole

Recipe from Just a Pinch

Serves 6

• 6 md potatoes, peeled & sliced 1/4" thick
• 2 md sweet onions, sliced 1/4 " thick
• pinch salt & pepper to taste
• 2 can cream of mushroom soup
• 1/2 can cream, divided (soup can)
• 6 pork chops
• a few pinch house seasoning blend or similar (see below)
• dash smoked paprika

FOR HOUSE SEASONING, combine:

• 1 tsp dried sage, crushed/ground
• 1/2 tsp finely minced/ground dried rosemary
• 1/2 tsp dried thyme, crushed/ground
• 4 Tbsp salt
• 1 Tbsp ground black pepper
• 1 Tbsp garlic powder

Preheat oven to 375 degrees F. Use butter to grease a 9"x13" casserole dish; set aside.

In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)

Place sliced potatoes in an even layer in prepared casserole dish.

Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.

Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.

Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.

Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)

FOR HOUSE SEASONING, combine:

Store in a small, lidded jar or air-tight container. Shake before using.

Autumn Chopped Salad

Photo from Life In
the Loft House

It’s fall, y’all! And if you know me, you know fall is my favorite season. Part of the reason? SOUP AND STEW SEASON. But fall also brings all those salads that somehow just feel more appropriate once the temperatures start dropping.

Of course, I make salads like this year-round. But there’s something about the flavors of a fall salad that just hits differently in October.

Last night was Vines & Spines book club, and I was the hostess. Our setup is pretty perfect: whoever hosts is responsible for the main dish and sides, while the other two bring an appetizer and dessert. Since I’m someone who genuinely enjoys making an entire meal, this arrangement works out very nicely for me.

For the side, I decided on this fall salad to go with the main course—a Pork Chop and Potatoes Casserole. You can read all about that one here.

I did make one BIG change to the salad recipe. The original calls for using a bottle of store-bought poppy seed dressing. Nope. I decided to make my own instead, and I’m very glad I did. It’s incredibly easy to whip together and, in my opinion, tastes so much better than the bottled stuff.

The poppy seed dressing recipe came from Sherrie’s Kick Ass Salad. I did make one little adjustment there too, swapping the regular sugar for a low-carb sugar alternative.

And that’s really all I have to say about this one: make this salad. It’s fresh, crunchy, a little sweet, and completely at home on a fall dinner table.

You won’t regret it.

Autumn Chopped Salad

Recipe from Life in the Lofthouse

Serves 4

• 8 c chopped Romaine lettuce
• 2 c Spring Mix lettuce
• 2 small Red delicious or Gala apples sliced thin
• 1 c dried cranberries
• 1 c chopped candied pecans
• 8 slices bacon crisp-cooked and crumbled
• 4 ounces Feta cheese crumbled
• bottle of poppy seed dressing OR make the dressing below.

DRESSING

• 1/2 c sugar
• 1/4 c apple cider vinegar
• 1/4 c red wine vinegar
• 1/4 c olive oil
• 1 tsp poppy seeds

In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon and Feta cheese. Toss well to combine.

If you're making the dressing, have that already made by mixing all the ingredients together. You'll most likely have more dressing than you need. 

Divide salad among individual salad bowls. Top with desired amount of creamy poppy seed dressing. Serve and enjoy!

Chicken Yakitori

I’ve never ordered yakitori at a restaurant, so my entire experience with it comes from making it at home. I’ve made it a handful of times now, and somehow, every version has been a little different. Mostly because I have a habit of looking at a recipe and then deciding I’m going to make it my own. 

I made two changes to this recipe. Or, if we’re being completely honest, two things I did “wrong.”

First, the recipe called for cooking the sauce before adding the chicken. I didn’t feel like doing that. There was a perfectly good sauce sitting there, and I saw no reason to dirty another pan just to cook it first. So I tossed the chicken right in.

Second, and this should surprise absolutely no one, I did not broil the chicken. I grilled it. Because if I have the option to put something on the grill, that is almost always what I’m going to do. Grilled it, baby!

This is a really good recipe. The marinade has all those flavors I love in an Asian-inspired dish, with that combination of salty, sweet and savory that makes you keep going back for another bite.

I didn’t have sake, but I did have some Chinese cooking wine, so I made the substitution and called it good. The mirin was probably my favorite part. You don’t take a bite and immediately think, “Oh, there’s mirin!” It’s much more subtle than that. But it adds something to the overall flavor that you definitely notice.

So once again, I may not have followed the recipe exactly as written. But I’m starting to think that’s just part of my cooking process.

Chicken Yakitori

Recipe from The Mom 100

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• ¼ cup less-sodium soy sauce
• 2 tablespoons mirin see Note
• 2 tablespoons sake or dry sherry
• 1 tablespoon vegetable or canola oil
• 1 tablespoon brown sugar
• 1 tablespoon minced fresh ginger
• 2 garlic cloves minced
• 8 scallions cut into 1-inch pieces
• 1 tablespoon toasted sesame seeds optional; see Cooking Tip

Preheat the broiler. Line a rimmed baking sheet with aluminum foil or parchment paper and spray it with nonstick cooking spray. Place 16 6-inch wooden skewers or 8 12-inch wooden skewers in a rimmed pan with water to cover and let soak for at least 20 minutes, and up to a day.

In a small saucepan combine the soy sauce, mirin, sake, oil, brown sugar, ginger and garlic. Bring the mixture to a simmer over medium-high heat, lower the heat to medium and simmer for about 3 minutes until slightly reduced and thickened. (If you are planning to marinate the chicken, let the sauce cool before the next step.)

Place the chicken in a bowl, pour over the pot of sauce and toss so that the chicken is evenly coated. Add the scallions and toss again (at this point you can marinate it for up to 8 hours).

Thread the chicken and scallions on the soaked skewers. Transfer them to the prepared baking sheet and spread out in a single layer. Broil the skewers for 4 or 5 minutes then turn using tongs, and cook for another 4 minutes or so until nicely browned and cooked through. Transfer to a serving platter or bowl. Sprinkle with the sesame seeds if using and serve with toothpicks or skewers for spearing.

One Pot Kofta and Potato Stew

Tonight I ventured into new territory. A dish I had never eaten, never made, and honestly wasn’t quite sure what to expect: kofta.

According to Hungry Paprikas, kofta is a Middle Eastern dish, and traditionally there are a few more steps involved in making it. But she has turned this version into a one-pot wonder, and I am absolutely here for that. Less work, fewer dishes, and the end result was fantastic.

Basically, kofta is an elongated, highly seasoned meatball. I stumbled across this recipe while searching for “meatballs from around the world,” and I’m very glad this one caught my attention.

The beefy little football shaped meatballs simmer in a rich tomato sauce, soaking up all that goodness as they cook. It was hearty, flavorful, and completely different from the meatballs I usually make.

First kofta experience? Definitely a success. I’d happily make this one again.

One Pot Kofta and Potato Stew

Recipe from Hungry Paprikas

Serves 5

FOR THE KOFTA:

• 1.5 lbs lean ground beef
• 4 garlic cloves
• 1 yellow onion, quartered
• 1 cup parsley
• 2 teaspoons seven spice
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup breadcrumbs, dry
• 1 tablespoon extra virgin olive oil

FOR THE SAUCE AND POTATOES:

• 4 yellow potatoes, peeled, small
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 cups chicken broth, or 1 chicken cube dissolved in 2 cups water

Quick Pasta with Tomato Cream Sauce

I have made approximately 1,001 tomato sauces in my life. Okay, maybe not literally 1,001, but enough that I have a standard go-to version I make whenever I need a basic tomato sauce.

So when I came across this recipe, a couple of things caught my attention. There were ingredients and techniques in here that I hadn't seen in my other tomato sauce adventures, and naturally, I needed to know what they were all about.

At its heart, this is a pretty straightforward tomato sauce. But then the recipe tells you to brown an ENTIRE tube of tomato paste. The whole thing. For a recipe that serves four! I have never used that much tomato paste in a single recipe, so I was definitely curious about where this was headed.

Turns out, that caramelized tomato paste is doing some serious work. It gave the sauce a much deeper tomato flavor, along with this subtle nuttiness that I really wasn't expecting. That's honestly the best way I can describe it. It wasn't an obvious "nutty" flavor, just a little something extra in the background.

The recipe also called for 1/4 cup of wine. I skipped it because I wasn't about to open an entire bottle of wine for four tablespoons. Instead, I used 1/4 cup of vegetable stock. I'm sure the wine would have added a little more depth, but honestly, the vegetable stock worked just fine for me.

Pro tip: If you're adding cream or milk to a tomato-based sauce, warm it up a little first. You're basically tempering it so it doesn't get shocked when it hits the hot, acidic tomato sauce. If you dump cold cream straight into the tomatoes, it can curdle. It will still taste perfectly fine, but visually? Not exactly the look we're going for.

Would I make this sauce again? Probably not. It was good, but I don't think it needs to replace my standard tomato sauce.

However... I may absolutely steal the caramelized tomato paste trick and add it to my regular recipe. That little step brought more flavor to the sauce than I expected, and I'm always happy to steal.

Quick Pasta with Tomato Cream Sauce

Recipe from Damn Delicious

Serves 4

• 12 ounces cavatelli pasta
• 3 tablespoons unsalted butter
• 1 small onion, diced
• 1 (4.46-ounce) tube tomato paste
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• ¼ cup dry red wine
• 1 (14-ounce) can pureed or crushed tomatoes
• 1 teaspoon sugar
• ⅔ cup heavy cream
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoon chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

Melt butter in a large cast iron skillet over medium high heat. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.

Stir in tomato paste, garlic, Italian seasoning and crushed red pepper flakes until the tomato paste begins to brown and caramelize, about 4-5 minutes.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 8-10 minutes.

Stir in heavy cream and Parmesan until well combined and cheese has melted, about 1 minute.

Stir in pasta and reserved pasta water, about 1/4 cup at a time, until desired consistency is reached; season with salt and pepper, to taste.

Serve immediately, garnished with parsley, if desired.

Street Corn Chicken Rice Bowl

Y’all…we have a new favorite.

Blueberry was over for dinner tonight, and she completely agreed. This one was a winner.

I had a few questions going into this recipe, mostly about the corn. The recipe mixes it with a combination of Greek yogurt and mayo, and I just couldn’t picture how that was all going to work together. Corn? Yogurt? Mayo? Was I sure about this? Turns out, I was very wrong to question it.

That corn mixture was the star of the show. It was creamy, tangy, sweet, and ridiculously good. And then there was the lime. They called for a certain amount, but I increased it because I like my lime flavor to announce itself when it walks into the room. No regrets. Not even one.

I did cut back on the cilantro because Blueberry isn’t a fan. (She’s a weirdo.) The lime, yogurt, and mayo sauce was seriously fantastic. I could have eaten it with a spoon and called it dinner.

And now I'm already thinking about the next time I make this—which, let's be clear, is a when, not an if. I think turning that corn mixture into a sort of pico de gallo situation would be amazing. We already have almost everything we need. Just add tomatoes. Why not?

My other big change was the rice. Instead of plain white rice, I made my cheater Mexican rice—basically rice cooked with Knorr tomato bouillon. It was absolutely the right choice and went perfectly with everything else.

So the final verdict? Off-the-charts delicious. Easy, flavorful, and just different enough to make dinner feel interesting.

And really, what more could I ask for? Easy and delicious are two of my favorite words in the recipe vocabulary.

Street Corn Chicken Rice Bowl

Recipe from Spend with Pennies

Serves 4

• 2 cups cooked white rice
• 1½ pounds boneless skinless chicken breasts or boneless chicken thighs
• 1 tablespoon olive oil more as needed
• 1 tablespoon Cajun seasoning

For the Street Corn

• ⅓ cup plain Greek yogurt
• ⅓ cup mayonnaise
• ½ lime zested and juiced
• 1 teaspoon cumin
• 3 cups corn kernels
• 3 tablespoons cotija cheese or feta cheese
• 2 tablespoons chopped fresh cilantro plus more for garnish
• 1 jalapeño seeded and finely diced
• 2 tablespoons finely diced red onion
  

Cut chicken into bite-sized pieces and toss with the Cajun seasoning.

Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, stirring occasionally, until lightly browned and cooked through.

While the chicken is cooking, in a medium bowl, stir together Greek yogurt, mayonnaise, lime juice, lime zest, cumin, and a pinch of salt until smooth.

Add corn, cotija, cilantro, jalapeño, and red onion and mix well.

Divide the hot rice between four bowls. Top with Cajun chicken and a generous scoop of street corn.

Add additional toppings as desired.

Hungarian Goulash

I’m pretty sure I’ve never actually made Hungarian Goulash before. I searched through my blog and found several recipes that were definitely goulash-adjacent, but apparently none of them were the real deal. They all seem to share some of the same basic ingredients, though, so at least I wasn’t wandering completely off into culinary nowhere.

Today I also learned something important about myself: there is, in fact, such a thing as too much paprika.

I know. I know. Paprika is kind of the whole point of Hungarian Goulash. It is supposed to be the star of the show. But apparently I have a paprika limit, and I had no idea that limit existed until today. For me, paprika is much more of a supporting actor than a leading role.

That said, this was still a good dish. I didn't hate it, and I certainly didn't hate the paprika. There was just more of it than my taste buds apparently signed up for. Next time, I’d probably dial it back a little and let the other flavors have some stage time, too.

Hungarian Goulash

Recipe from The Roasted Root

Serves 8

• 6 strips thick-cut bacon or 2-3 Tbsp pork lard or cooking oil of choice
• 1 medium-sized yellow onion chopped
• 4 cloves garlic minced
• 1.5 to 2 lbs beef stew meat
• 3 Tbsp sweet Hungarian paprika
• 1 tsp caraway seeds optional
• 2 large tomatoes diced
• 4 cups beef broth
• 1 red bell pepper cored and chopped
• 1 yellow bell pepper cored and chopped
• 1 tsp sea salt to taste
• ¼ tsp black pepper to taste
• 2 Yukon gold potatoes chopped into large chunks
• 2 large carrots

Chop up 6 slices of thick-cut bacon and add them to a large thick-bottomed pot, such as a Dutch oven. Heat over medium high and cook, stirring occasionally, until the bacon fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, leaving the bacon drippings in the pot to use as oil. Note: transfer the cooked bacon to a small bowl or plate to be eaten separately or add it back into the stew with the broth. I add it to the soup with the broth because I enjoy the added flavor.

Transfer the chopped onion to the large pot with the bacon drippings and sauté over medium high heat until the onion begins to soften, about 5 minutes. Stir in the garlic and continue cooking for 1-2 minutes, stirring occasionally.

Transfer the beef stew meat (or chopped chuck roast) to the pot and allow it to brown, stirring every couple of minutes. Stir in the chopped tomatoes, paprika, and caraway seeds. Pour in the beef broth, and add in the chopped bell peppers, potatoes and carrots. Note: if you’re adding back the bacon, do so now). Cover the pot and bring it to a full boil. Reduce the heat to a gentle boil (low heat or medium heat) and cook, stirring occasionally, for 1 hour.

Taste the goulash for flavor and add sea salt and black pepper to your personal taste.

If you’d like to thicken the goulash, add 2 to 4 tablespoons of all-purpose flour. Stir well until the flour is dissolved and cook at a gentle boil until the stew reaches your desired thickness.

Serve goulash with dinner rolls or crusty bread with butter and a dollop of sour cream on top. You can also garnish with fresh parsley.

Spanish Tomato & Cheese Salad

I love Spain. My Dad loved Spain, too, and I think some of my affection for the country came from him. But even without that connection, Spain would still have a pretty firm hold on my heart. And then there’s the food. Paella alone is enough to make me want to book a flight.

But one of the things I really fell in love with while I was in Spain was the cheese. Specifically, Manchego. Oh my goodness. Manchego in Spain is something special.

I still love Manchego here in the U.S., but it isn't quite the same. That's true of so many foods, really. Something you eat in its home country just seems to have a little extra magic that doesn't always make the trip across the ocean.

And since it's tomato season, pairing ripe, juicy, straight-from-the-vine tomatoes with Manchego seemed like a pretty obvious idea for a side dish.

Naturally, I then proceeded to completely screw up the recipe.

I didn't realize I was out of Sherry vinegar until I was already making it. Rather than admit defeat and put the whole thing on hold, I substituted fresh lemon juice because I knew I needed some acidity. Red wine vinegar didn't seem like the right choice at the time.

Turns out, I was wrong.

The lemon and Manchego just didn't work for me. The flavors weren't terrible, but they definitely weren't the combination I was hoping for. In hindsight, I think the red wine vinegar would have been a much better substitute.

I'm not giving up on this one, though. I have some beautiful heirloom tomatoes sitting around that need to be eaten, and I really like the idea of this combination. So tomorrow I'm making a trip to the store for Sherry vinegar and giving it another shot.

Spanish Tomato & Cheese Salad

Recipe from Spain On A Fork

Serves 4

• 4 tomatoes
• 1/2 lbs Manchego cheese (Aged 6 months) .23 kg
• 2 tbsp extra virgin olive oil 30 ml
• 1/2 tbsp sherry vinegar 8 ml
• 1 clove garlic
• 1 tsp dried oregano 1 gram
• 1 tbsp finely chopped parsley 4 grams
• pinch sea salt
• dash black pepper

Wash & pat dry the tomatoes, then cut each one into rounds that are 1/4 inch thick

De-rind the cheese and cut into slices that are 1/8 inch thick

Add the slices of tomato and cheese into a serving dish, going in order of tomato and then cheese and in a circular design

Add 2 tbsp extra virgin olive oil into a bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove garlic, add 1 tsp dried oregano and 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt & black pepper, whisk together until well mixed

Pour the dressing over the salad, serve at room temperature or add into the fridge and serve chilled, enjoy!

Mexican Adobo Chicken

I had Chicken Adobo at a Filipino restaurant last night and absolutely loved it. Then, completely by coincidence, I realized I had a Mexican Adobo recipe on my cooking schedule for today. Apparently, Adobo is having a moment at my house. I’ll take the win!

This recipe does require a little advance work because the dried chiles need some attention before they go into the marinade. If you haven't cooked with dried chiles before, there's one thing worth knowing: they should still be somewhat soft and flexible. If they're brittle, crunchy, and snapping in half, they've been sitting around too long and the flavor probably won't be what you're hoping for.

Of course, I made a couple of changes because apparently I am physically incapable of leaving a recipe completely alone.

First, I skipped the potatoes. I was serving the chicken with rice, and I didn't need to pile another carb onto the plate. I'm trying to show at least a little restraint these days.

Second, I grilled the chicken instead of cooking it in the adobo sauce. Traditional adobo is generally simmered or stewed, and I'm sure it's delicious that way. But when I looked at this recipe, my brain immediately went, "That needs to be grilled." And once my brain decides we're grilling meat, that's pretty much the end of the discussion.

The grilled chicken turned out flavorful and nicely seasoned, but for me, it didn't quite reach the WOW, I need to make this again immediately category. Good? Absolutely. Interesting? Definitely. A repeat? Probably not.

Mexican Adobo Chicken

Recipe from Maricruzavalos.com

Serves 6

• 6 skinless chicken thighs
• 1 pound potatoes (peeled and cut into cubes)
• 3 Tablespoons oil
• Salt (to taste)

For the Adobo sauce:

• 3 guajillo chiles (stems and seeds removed)
• 1 ancho chile (stems and seeds removed)
• 1 pasilla chile (stems and seeds removed )
• ¼ cup white vinegar
• ½ medium onion
• 2 garlic cloves (peeled)
• 1 teaspoon black pepper
• ½ teaspoon cumin seeds
• 1 Tablespoon oregano
• 2 bay leaves
• 1 Tablespoon salt

Cut the chiles in half lengthwise and remove seeds and veins. Soak them in hot water for 20 minutes.

Blend the soaked chiles with onion, garlic, spices, vinegar, and ½ cup of the soaking water until smooth. 

Place chicken into a large bowl, add sauce and mix to coat evenly. It's best to strain the adobo before adding it to the chicken.

Cover the bowl and place it in the refrigerator for at least 3 hours, but preferably overnight.

Heat oil in a braiser pan over medium heat. Sear chicken thighs on both sides until lightly browned, about 5 minutes per side.

Add water or chicken stock and a pinch of salt. Bring to a boil, then reduce heat and simmer for 45 minutes, turning the chicken occasionally.

Add potatoes and cook for about 15 minutes, or until fork-tender. Serve with rice or salad.

Bistec Encebollado

Lately, I’ve become a little obsessed with learning how to cook authentic Mexican food. I have several recipes from the mother of the family I lived with while I was in Guadalajara, but oddly enough, they aren’t quite what I’m looking for right now. I want the everyday food. The meals people actually make on a regular Tuesday night. What’s on the table when nobody is trying to impress anybody? What do families in Mexico eat day after day?

Instagram has decided to help me answer that question because my feed is now packed with Mexican home cooking. And I am absolutely here for it.

This recipe for Bistec Encebollado popped up recently, and the ingredient list immediately caught my attention. One ingredient in particular: Goya Mojo. I had never heard of it, much less cooked with it. Naturally, I had to investigate. When I discovered my local grocery store actually carried it, well…that pretty much settled it. I was making this recipe.

But then I read that bistec encebollado is often served on bolillos, those wonderful little Mexican bread rolls. And suddenly this dinner became personal.

When I lived in Guadalajara, I absolutely fell in love with Mexican bakeries. A couple of times a week I was sent to the local panadería for fresh bread. And when I say I was "sent," I should clarify that I was more than happy to volunteer for the job. There is something about walking into a Mexican bakery and seeing all that freshly baked bread that makes it very difficult to leave with only what you went in for.

I’ve never really been able to find that same kind of bread here in Washington. Until now.

There’s a little family-owned panadería only about two miles from my house (Mariana's Panaderia & Bakery), and I decided to stop in just to see what they had. And there, sitting right on the counter, was a PILE of bolillos. A PILE.

And you know what I love about seeing fresh bread piled up on a counter with absolutely no covering? It tells me everything I need to know. Those bolillos are fresh, they're meant to be eaten, and they probably aren't going to make it to tomorrow.

I attempted to order in my very questionable Spanish. The young man behind the counter responded in perfect English, which I appreciated while also slightly defeating the purpose of my Spanish practice. He smiled, asked how many bolillos I wanted, and I happily placed my order.

Then I turned around and saw them. Conchas. Mexican sweet bread. Well, obviously I needed one of those too.

I left that bakery like I had just won the lottery. I was practically floating all the way home and spent the rest of the afternoon looking forward to dinner.

This dinner was AMAZING. The combination of the adobo seasoning, Sazón and Mojo was exactly what I was hoping for. The flavors were bold and familiar in a way that immediately transported me back to Guadalajara.

This is exactly the kind of Mexican cooking I’ve been searching for—the everyday, home-style food that feels completely different from what many of us think of when we hear "Mexican food" here in the U.S.

Don't get me wrong. I absolutely love Americanized Mexican food. I will happily eat tacos, burritos, enchiladas and all the rest of it. But discovering these everyday Mexican dishes has reminded me just how much more there is to Mexican cooking.

And finding a recipe that gave me even a little taste of my Guadalajara days? Yeah. That made my day.

Bistec Encebollado

Recipe from Latina Mom Meals

Serves 4

• ¼ cup of vegetable oil
• 8 - thin sliced tip steaks
• 1-2 tablespoons of adobo
• 2 tablespoons of Goya Sazon Complete
• 3 tablespoons of Sofrito
• ¼ cup of Goya mojo
• 2 yellow onions thinly sliced

In a large bowl, mix together everything except for the oil.

In a large pan, heat oil over medium high heat. Add in two steaks and a quarter of the sliced onions. Cook steak 3-4 minutes per side. Adding in a tablespoon of extra mojo if dry. Stir onions as needed to caramelize them. Remove onions and steak from pan once steak arrives to desired level of done.

Repeat process with the remaining steak and onions.

Serve immediately.

Cowboy Stew

Photo from Averie Cooks

When I hear the words “Cowboy Stew,” my brain immediately creates a very specific scene: a bunch of rugged, dusty cowboys sitting around a campfire, wearing well-worn hats, drinking from metal cups and digging into something with a spoon. What exactly is in that bowl? Apparently, my imagination never gets that far. For some reason, I always picture biscuits and gravy.

Now that I’ve actually made Cowboy Stew, though, I can absolutely picture a modern-day cowboy sitting around the fire enjoying a bowl of this. And by modern-day cowboy, I mean one who has fully embraced the invention of canned food.

This stew reminds me quite a bit of Hunter’s Stew, another hearty meal built around canned ingredients. Hunter’s Stew earned its name because everything comes from cans, making it an easy meal for hunters to throw together without a lot of fuss.

The Pantry Goat was over for dinner tonight, and this meal is completely her kind of food. And yes, there are definitely leftovers. I thought the stew was hearty, flavorful and exactly the kind of stick-to-your-ribs dinner I was hoping for.

I also added a can of green beans. Why? Honestly, I have no idea. I somehow missed that they weren’t actually on the ingredient list until I was already committed. But it turned out to be a very good accidental decision, and I wouldn’t leave them out next time.

The recipe says it serves eight, but I think you could easily stretch that to 10 if you’re serving it with a salad. I served mine with a simple side salad and garlic bread, and it made for one seriously satisfying dinner.

Cowboy Stew

Recipe from Averie Cooks

Serves 8

• 1 pound lean ground beef
• 6 slices bacon, stacked and chopped into bite-sized pieces
• 12 ounce package Polish sausage or kielbasa, sliced into bite-sized pieces
• 1 small yellow onion, diced small
• 3 to 5 cloves garlic, finely minced
• ¾ pound Yukon gold or red potatoes, diced into 1-inch pieces
• two 15-ounce cans pinto beans, drained and rinsed
• one 15-ounce can of corn, do not drain
• two 10.5-ounce cans Rotel
• 2 cups reduced sodium beef broth, or as needed
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Cayenne pepper, optional and to taste
• Fresh cilantro, for garnishing

To a large Dutch oven, add the ground beef and cook over medium-high heat. Stir and crumble the beef as it cooks to ensure even cooking and browning. After it's done, remove it with a slotted spoon, set it aside, and drain the grease.

Add the bacon to the Dutch oven, and cook until crisp. Stir and flip as it cooks to ensure even cooking and crisping. After it's done, remove it with a slotted spoon, set it on top of the beef; and do not drain the grease this time.

Add the sausage, onions, and cook them in the bacon grease until the sausage has browned and the onions are translucent, about 5 minutes. Stir and flip frequently.

Add the garlic and cook for 1 minute, or until fragrant; stir constantly.

Add all remaining ingredients (except the cilantro), and simmer uncovered for about 20 to 25 minutes, or until the potatoes are fork-tender and done. If the stew is still too brothy, simmer it for additional time so some liquid evaporates. If it's too thick, add additional beef broth, as desired.

Taste the soup and make any necessary flavor and seasoning adjustments. Seasoning Tips - If the soup tastes at all flat, dull, or boring, it likely needs salt, so add some, to taste. I also add about double the above listed quantities of chili powder, smoked paprika, and cumin, and if you like bolder flavors, follow my lead. Cayenne is optional and doesn't make the soup overtly spicy but rather adds depth of flavor. With any spices, always add them to your personal taste preferences.

Garnish with fresh cilantro to really brighten up the flavor profile (or try a squirt of fresh lime juice), and serve immediately. Stew will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

Cherry Tomato Salad

Sister-in-Law Janet’s tomato plants have officially entered the “please take some tomatoes” phase of summer.  Luckily for me, I was the recipient of a bowl of those gorgeous little cherry tomatoes.

I absolutely love fresh tomatoes. There’s just no comparison between a tomato picked ripe from the vine and the ones sitting in the grocery store. Store-bought tomatoes can look pretty, but that fresh-from-the-garden flavor is something else entirely.

The dressing for this salad is basically a simple vinaigrette, so nothing complicated there. I tossed the tomatoes with a Persian cucumber, and the two worked really well together. Fresh, crunchy, and exactly the kind of simple combination I enjoy.

I liked pretty much everything about this recipe with one exception: the orange zest. I didn't even use the full tablespoon called for, and it still wasn't working for me. The flavor just seemed out of place with everything else going on. If I make this again, the orange peel is definitely getting the boot. Sometimes a recipe just needs one little tweak to make it right for you. 

Cherry Tomato Salad

Recipe from Healthy Recipes Blog

Serves 4

• 1 pint cherry tomatoes - halved 
• ¼ cup green onions - chopped; green parts only

Dressing:

• 2 tablespoons olive oil - extra virgin
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon orange zest
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Your first step is to mix chopped fresh tomatoes (I usually use sliced cherry tomatoes) with chopped scallions.

The next step is to add a tasty dressing made of olive oil, balsamic vinegar, mustard, salt, pepper, and orange zest.

Mix the salad, let it rest, then serve.

Combine the tomatoes and the green onions in a medium bowl.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, orange zest, salt, and pepper until they emulsify into a thick, velvety dressing. If the dressing seems too thick, mix in a teaspoon of water.

Pour the dressing on top of the vegetables and mix to combine.

Let the salad rest for 10 minutes at room temperature before serving. This step is not mandatory but helps the flavors meld and improves the salad's flavor.

Coconut Lime Grilled Chicken and Rice

Lime and chicken are one of my favorite flavor combinations. I’m always on the hunt for a recipe where lime is actually the star of the show instead of just making a tiny cameo in the background. This one looked promising, and I had high hopes it would deliver.

I stuck pretty closely to the recommended 30-ish minute marinade. There was A LOT of lime in this marinade, and I wasn’t about to let all that acid turn my chicken into something with a questionable texture. Acid does things to chicken, y’all. And not always good things. Blech.

I also ran into the lemongrass problem. I couldn’t find it—or, more accurately, I wasn’t willing to pay what they wanted for it. So I improvised with a tablespoon of lemon juice and a little lemon zest to bring in that lighter citrus flavor.

And you know what? This chicken was fantastic! The lime didn't get lost in the marinade at all. It actually tasted like lime chicken, which is exactly what I was hoping for. I’d absolutely make this marinade again. Finding a recipe where the lime gets to be the star is apparently a bigger accomplishment than it should be!

My one mistake was I forgot to keep marinade aside to drizzle later. Didn't really miss it to be honest.

Coconut Lime Grilled Chicken and Rice

Recipe from Pinch of Yum

Serves 4

• juice and zest of 2-3 limes (about 1/4 cup)
• 2 tablespoons fish sauce
• 1/4 cup full fat coconut milk (solid / creamy stuff in a can for a creamier sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lemongrass paste (or fresh grated lemongrass, if you have access!)
• half a jalapeño pepper, ribs and seeds removed
• 1 clove garlic
• small bundle of fresh cilantro
• small bundle of fresh mint
• Everything Else
• 1 lb. boneless skinless chicken thighs
• 1 1/2 cups rice, uncooked

Pulse all sauce ingredients together in a food processor until smooth.

Pour about half of the sauce over the chicken and allow to marinade for 30 minutes. (This 30 minute wait time is a good time to make some rice!)

Preheat a grill or grill pan to medium high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side. Allow to rest for a few minutes.

Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.

Honey Garlic Butter Shrimp & Broccoli

I’m always a sucker for a recipe that sounds like it should taste like takeout but doesn’t require me to actually order takeout (or spend the $$ on take out). This one caught my attention because honey, garlic and butter? Yeah, that’s a pretty solid combination.

I started by marinading the shrimp for about 30 minutes. When that was done, this recipe comes together really quick, which is always a bonus. The shrimp get coated in a sweet and savory sauce made with honey, soy sauce, garlic, ginger and a little red pepper flake. Then there’s butter involved, because apparently we weren’t having enough fun yet.

I cooked the broccoli separately by sauteing it briefly before I cooked the shrimp. I mean briefly. Once the shrimp was done, I tossed in the sauce for it to thicken and then the broccoli. I'm not a fan of overcooked broccoli. 

I served mine over rice, which was perfect for soaking up all that extra sauce.

This was a really easy dinner with plenty of flavor and very little fuss. And honestly, anything that gets dinner on the table quickly without resorting to a frozen pizza gets a big gold star in my book.

I’d make this one again instead of ordering take out any time.

Honey Garlic Butter Shrimp & Broccoli

Recipe from Butter Your Biscuit

Serves 4

• 1/2 cup honey
• 1/4 cup soy sauce low sodium
• 1 teaspoon fresh grated ginger or 1/4 ground
• 2 tablespoons garlic minced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon cornstarch
• 1 pound large shrimp peeled, deveined and tails removed if desired
• 2 tablespoon butter
• 2 cups broccoli cut into bite sized pieces
• 1 teaspoon olive oil
• Salt & pepper to taste

In a small bowl add the honey, soy sauce, ginger, garlic, red pepper, and mix until combined.

Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce.

Whisk in the cornstarch to the reserved marinade and set aside.

Heat a skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.

Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes on each side.

Add in the reserved sauce and bring to a low-medium simmer until thickened about 2-3 minutes.

Add in the broccoli and toss until heated through.

Serve over rice or pasta

No Bake Nutella Pie

Happy Sunday Dinner Night! I haven't been hosting much lately, mostly because everyone else seems to have claimed the summer hosting duties. And honestly? I'm perfectly happy to share the workload!

No one signed up to bring dessert this time, and as luck would have it, I already had two of the needed ingredients for this recipe sitting in my pantry. That is my kind of recipe planning—even when I didn't actually plan it.

This is a no-bake pie, and it is ridiculously easy. But let's be honest, how could you go wrong with Nutella? Exactly. You can't.

I already had a pie crust on hand along with the Nutella. So the hardest part of this recipe was really just remembering to set the cream cheese out so it could come to room temperature. That's about the level of difficulty I can get behind.

The filling comes together in practically no time, yet the finished pie looks and tastes like you put in far more effort than you actually did. Those are my favorite kinds of desserts.

Make this pie. Your future dessert-loving self will thank you.

No Bake Nutella Pie

Recipe from Spicysouthernkitchen.com

Serves 8

Crust: 

• 25 oreo cookies
• 5 T melted butter

**Or if you're like me and have a need to have less work on Sunday Dinner, buy a pie crust. Saves time and $$ I think.

Pie filling: 

1 (13-ounce) container Nutella

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container frozen whipped topping, thawed

Process cookies in a food processor until finely ground. Transfer to a medium bowl.

Drizzle butter over cookie crumbs and stir to mix well.

Pour mixture into a 9-inch pie pan. Press crumbs onto bottom and up sides of pie plate. Refrigerate for 30 to 60 minutes

Spread 1/4 cup of Nutella over bottom of pie crust.

Using an electric mixer (hand-held is fine) beat cream cheese until creamy. Beat in remaining Nutella.

Gently stir in whipped topping. Transfer mixture into pie crust, spreading evenly. Refrigerate at least 4 hours before serving.

Beef Stew with Dumplings

Dumplings only make an appearance on one stew in my world: Hunter’s Stew. It’s a recipe my Dad created, and like so many of his recipes, it’s tied to some pretty strong childhood memories. And honestly, the dumplings were always my favorite part.

So when I came across this recipe, my first thought was, Why have I never thought to put dumplings on any other stew? It seemed like such an obvious idea. Dumplings + stew = clearly a winning combination.

In theory, this recipe had everything going for it. In practice… well, let’s just say my execution didn’t quite live up to the promise. The stew itself was delicious. The dumplings, however, were another story. And that’s without even getting into the cheese version—I stuck with the basic dumplings.

I have absolutely no idea what I did wrong, but those dumplings refused to puff up. Instead, they just sat on top of the stew looking like little blobs of dough. They weren’t actually hard or inedible; they simply never became the fluffy, pillowy dumplings I was expecting.

And now I’m wondering if maybe Dad had something to do with it. Perhaps somewhere, Dad was looking down and saying, “Excuse me? My dumplings go on Hunter’s Stew. That’s it.”

Maybe I’ve learned my lesson. Some things just shouldn’t be messed with. Apparently, dumplings may be exclusively reserved for Hunter’s Stew.

Beef Stew with Dumplings

Recipe from Averie Cooks

Serves 8

BEEF STEW

• 2 tablespoons olive oil
• 2 pounds Chuck roast , cubed into bite-sized pieces (OR beef stew meat)
• 1 white or yellow onion, diced small
• 3 to 5 cloves garlic, peeled and finely minced
• 3 large carrots, peeled and diced into 1/2-inch slices
• 3 medium to large Yukon gold potatoes, OR 1 pound baby Yukon gold OR baby red potatoes, peeled if desired and diced into 1-inch chunks
• ¼ cup tomato paste
• 4 cups reduced sodium beef broth, plus more if desired
• ½ cup dry red wine
• 3 tablespoons lite or reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 bay leaves
• 1 sprig fresh thyme, or 1/2 teaspoon dried

BISQUICK DUMPLINGS

• 1 ½ cups Bisquick mix, or similar product (OR canned biscuit dough OR your favorite scratch dumplings/biscuit recipe)
• ¾ cup shredded cheddar cheese
• ½ cup whole or 2% milk

To a large stockpot or Dutch oven, add the olive oil, beef, and cook over medium-high heat to sear and brown the beef. Stir and flip intermittently as the beef cooks to ensure even cooking. Cook for about 5 minutes. Beef does not need to be fully cooked through, just browned on the outside.

Add the onions, garlic, and cook for 2 minutes; stir nearly constantly.

Add the carrots, potatoes, tomato paste, beef broth, and stir or whisk to encourage the tomato paste to dissolve.

After it has dissolved, add all the remaining ingredients (in the stew portion of the recipe), and simmer over medium-low heat, uncovered, for about 1 hour. Stir only very occasionally.

If the stew is low on broth, add some now. Tips – After the dumplings are added and while they cook, they will thicken the stew, so add more broth now if you think it needs it. I also recommend reduced sodium beef broth so that as it evaporates and concentrates while it cooks, and naturally become saltier, that your finished stew isn’t too salty. You can always add more salt, but can’t take it out. Now is a good time to taste and check for seasoning balance and add more salt or pepper, if desired.

Dumplings – To a medium bowl, add the Bisquick mix, cheese, milk (OR bake Grands Biscuits or similar according to package directions to save time OR make scratch dumpling dough).

Drop the dumpling dough mixture by rounded tablespoons evenly over the top surface of the stew.

Cover and simmer over low heat for 45 minutes, or until dumplings are fully set. Use a toothpick or break one open to test for doneness. If you baked Grands biscuits separately, halve them and place on the top of each individual bowl of stew before serving. Remove bay leaves and thyme sprig before serving.

Stovetop Carne Asada

I got the grill fired up again tonight, because apparently I have a personal rule that steak-like things do not belong on the stovetop. This recipe calls for cooking it inside, but y’all know that wasn’t happening.  If I’m making steak, it’s going on the grill.

The real reason I picked this recipe was the marinade. I used to watch Simply Mama Cooks on YouTube, where she made all kinds of authentic Mexican dishes. For some reason, she eventually stopped making cooking videos, but I remembered seeing this recipe a while back and knew I wanted to give it a try. Carne Asada is one of my favorites, so it didn’t take much convincing.

I went with flank steak and let it hang out in the marinade for about 3 hours. There’s a whole lot of citrus going on here, so I didn’t want to push the marinating time too far. And I’m glad I didn’t—the steak had plenty of flavor.

This is a really good marinade and one I’d happily make again. Assuming, of course, I remember where I put the recipe.

Stovetop Carne Asada

Recipe from Simply Mama Cooks

Serves 4

• 1/2 c low sodium soy sauce
• 1/4 c fresh juice of orange
• 1/4 c fresh juice of lime
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 small onion, cut into rings
• 4 cloves garlic, chopped
• 2 1/2 lb beef skirt steak or flank steak

In a bowl, combine soy sauce, orange, lime, all dried spices and sugar. Mix well to combine. 

In a large plastic bag, combine steak, onion rings and garlic with the marinade. 

Marinate in the fridge 2-3 hours. Remove the marinated meat and set on the counter 15 to 20 minutes before cooking to remove the chill. 

Preheat your pan on medium high heat until the pan is hot. Sear meat on each side for 2-3 minutes. cook time will vary depending on the desired doneness your prefer. 

Once meat is cooked, remove from the skillet and set aside (cover in foil). Rest for 10 minutes, slice and serve.

Tandoori Chicken Wraps

When I go out for Indian food, I pretty much have my top three orders locked in: butter chicken, tikka masala, and tandoori chicken. Tandoori is definitely the backup plan of the three, but it still made the cut. And let’s be honest, that classic bright-red color has always made tandoori chicken look especially tempting to me.

This version, however, was not bright red. In fact, it looked nothing like the tandoori chicken I’m used to seeing at Indian restaurants. But looks can be deceiving because this chicken was really good. It had plenty of warm spices and just enough heat to make things interesting.

Of course, I had to put my own spin on it. Shocking, I know! I grilled the chicken because, well, everything is better on the grill. The recipe called for serving it in a wrap, but I skipped that part. Mostly because I forgot to buy naan.

And honestly? The chicken didn't need it. It was flavorful enough to stand completely on its own. Wrapped up or straight off the grill, this one was a winner.

Tandoori Chicken Wraps

Recipe from Moribyan.com

Serves 4

• 1.5 pounds chicken breast or boneless, skinless chicken thighs cubed
• 3 tablespoons olive oil
• 1/4 cup plain whole milk yogurt
• 2 teaspoons fresh ginger minced or paste
• 1 tablespoon fresh garlic minced
• 2 teaspoons garam masala
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons mild chili powder
• 1/2 tablespoon turmeric
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne powder optional
• juice of 1 whole lime
• ghee for basting, optional

FOR ASSEMBLY

• 8 naans
• chopped lettuce
• diced cucumber
• sliced red onion
• chutney of choice

In a large bowl, add the cubed chicken along with the olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and if you have time, allow the chicken to marinate for at least 30 minutes. The longer the better!

Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Add the chicken and cook on each side until a nice brown crust develops about 10 to 12 minutes total. Then turn the heat to low and cook for a minute or two more until cooked in the center.

Assemble the wraps. Warm up the naan over the stove or in the oven.

Add the chicken to the center of the naan along with vegetables and chutney of your choice. You can also add plain yogurt inside to enjoy!

Steak Kabobs

We had one of those beautiful Seattle days that practically begs you to get outside and fire up the grill. And if the grill is going, kebabs are always a good idea!

I happened to find some petite sirloin steaks on sale at the grocery store, so they were perfect for this recipe. The marinade is pretty straightforward—nothing fancy or complicated, just a handful of ingredients that work really well together.

I let the beef marinate for my usual five hours, and that turned out to be plenty of time. One ingredient that stood out to me was the red wine vinegar. I don’t come across it in beef marinades all that often, but it adds a really nice tang and gives the marinade a little something different.

Steak Kabobs

Recipe from Two Peas and Their Pod

Serves 4

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Veggies: onion, mushrooms, zucchini, etc. You choose.

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.

Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.

Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.