Spicy Beef and Bok Choy Noodle Bowl

November 8, 2017

Hello! Can we please talk noodle bowls?  And how utterly satisfying they are? Let's be honest - my love for the "noodle bowl" started many moons ago with good ole, cheap, satisfying, RAMEN NOODLES. This spicy beef noodle bowl that I made for dinner a few weeks ago reminds me of a bowl of ramen noodles - but kicked up in flavor and fancied up with tender shreds of premium beef. I can't think of any better dinner on a cool fall night when you are craving noodles but want to punch up the flavor a bit.  This is pretty easy too.  If you are like me and keep a good stash of Asian condiments in the fridge, a variety of pasta in the pantry and a few packages of beef in the freezer you could whip this up without having to go to the grocery store.  

I loved using bok choy in this recipe for a different twist but you could certainly sub it for kale, cabbage or even spinach! That's the beauty of cooking - substituting and improvising only make things better! :)

Enough of the jabbering let's get to this BOMB recipe!

1 pound of Fusilli Corti Bucata Pasta, or your pasta of choice
1/2 Pound Thinly Sliced Sirloin
2 Tablespoons Avocado Oil
1 Large Onion, Thinly Sliced
2 Cloves Garlic, Crushed
1 Teaspoon Crushed Ginger
4 Cups Baby Bok Choy, Chopped
3 Cups Beef Stock
2 Tablespoons Hoisin Sauce
2 Tablespoons Ponzu Sauce
2 Tablespoons Teriyaki Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Sesame Oil
1 Teaspoon Crushed Red Pepper {or more if you like it spicy!}
2 Tablespoons Brown Sugar
Salt and Pepper to taste

{Here are the condiments, spices and seasonings I used for this recipe.  All of these condiments were found in the Asian aisle of my grocery store.}

{I wanted to pause and make sure I highlighted the pasta used in this recipe.  This brand of fusilli is unlike anything I have ever used. I am no pasta expert and I have used the standard corkscrew-like pasta plenty of times before, but the boxed stuff at the market just isn't the same as this bag of pasta I used. If you can get your hands on this brand/type, definitely try it out.  Fusilli Bucati Corti translates to "short hollow fusilli" and the texture is unbelievable. I highly recommend it!}

{First, cook your pasta of choice until al dente, drain and set aside. Keep it in a warm spot on the stove so that the pasta is still warm when you are ready to serve.}

{Be sure to use a good cut of beef and slice it really thin. I used a super fresh cut of sirloin, took my time and shaved it really thin.}

{In a large skillet {or wok} over medium-high heat, heat the avocado oil until it's HOT and add the sliced onion.  Sautee for a few minutes until they start to brown.}

{When the onions start to brown, add in your thinly sliced beef. Season this mixture really well with salt and pepper.}

{Let this cook and brown for a few minutes while the beef gets crispy, caramelized and delicious! Add in the crushed garlic and ginger.}

{Be sure to let this sizzle and caramelize for a few minutes.}

{Clean your bok choy, chop it and add it to the beef and onion mixture.  Mix it until the bok choy starts to slightly wilt. Season again with salt and pepper.}

{Add your beef stock.  Be sure to use a wooden spoon or spatula and scrape up any brown bits from the bottom of the pan, which will add to the flavor.}

{Reduce the heat and let this simmer for a few minutes while you mix up the flavorful sauce that will bring this all together.}

{In a mixing bowl, add in the hoisin, ponzu, teriyaki, soy sauce, rice vinegar, sesame oil, crushed red pepper, brown sugar and mix well to combine.}

{Add your sauce to the pan of beef, bok choy and beef stock mixture and stir to combine.}

{Now it's time to thicken the sauce a bit.  To a small bowl, add in 3 heaping tablespoons of corn starch and 3 tablespoons of cold water to create a thin paste.  This "slurry" works like a charm every time to help thicken any sauce.}

{Pour and stir this into the simmering beef and bok choy mixture.}

{Let it simmer for a few minutes more to thicken and develop flavor.  At this point, taste it for seasonings.  I added in a few splashes of soy sauce.}

{Now it's time to assemble the noodle bowls!  Add in a couple heaping handfuls to the bottom of a deep bowl.}

{Spoon the flavorful beef and bok choy over the noodles, making sure to add plenty of that spicy, sweet, savory sauce to each bowl.}

{Top with chopped fresh green onion and ENJOY!!!}

Man, I wish I could reach in and grab this RIGHT NOW.

xoxo, thanks for reading!

Spicy Chicken, White Bean and Kale Soup

October 18, 2017

I cannot express enough how utterly excited I am that hearty fall and winter soups can now be added into rotation in my kitchen.  Soup weather...stew weather... my favorite! I am all for a delicious and flavorful soup recipe and this is one of the easiest, yet tastiest I have ever made.  You simply dump, stir, sprinkle, stir and simmer... before long, you have an amazing pot of bubbly hot soup to be gobbled up with a big chunk of hearty bread.  Please be advised that my entire family licked our bowls CLEAN after having this soup over the weekend so I am pretty sure that you will have some cleanly licked bowls if you decide to make this recipe. And you totally should - it's just SO GOOD!

2 Tablespoons Extra Virgin Olive Oil
1 Pound Ground Chicken
1 Medium Onions, Chopped
2 Medium Carrots, Chopped
2 Stalks Celery, Chopped
2 Cloves Garlic, Finely Chopped
4 Cups Kale, Finley Chopped
2 Heaping Tablespoons Ground Cumin
1 Tablespoons Italian Season
1 Tablespoon Granulated Garlic {or garlic powder}
1 Tablespoon Granulated Onion {or onion powder}
1 Teaspoon Chili Powder
1/2 Teaspoon Cayenne Pepper {or more if you like it extra hot!}
1 19 Ounce Can Cannellini Beans
1 14 Ounce Can Diced Tomatoes
3 14 Ounce Cans Chicken Broth
1/2 Box Acini Di Pepe {or any other micro sized pasta}
Fresh Grated Parmesan to Garnish
Sea Salt and Freshly Cracked Pepper to Taste

{In a large pot over medium heat, add the olive oil and ground chicken. Season with salt and pepper and begin to brown.}

{Stir in the chopped onion, celery and carrots and sauté for a few minutes until they begin to soften.}

{After a few minutes, add in the chopped garlic and mix well.  Season generously with salt and pepper.}

{Add in your chopped kale and mix well, sauté for a minute more.}

{Season the ground chicken and veggie mixture with the cumin, Italian seasoning, granulated garlic, granulated onion, and cayenne pepper.}

{Add in the beans, with the liquid in the can and diced tomatoes.}

{Add in the chicken broth.}

{Lower the heat and let it simmer for about 30 minutes so that flavors develop and get good and delicious! Taste, taste and taste; season with salt and pepper if it needs it. Mine needed a hefty pinch of salt.}

{After about 15 minutes, add in half box of pasta and let it simmer for about 10 minutes more so that the pasta cooks. If you prefer a thicker soup, add in the entire box of pasta.  I wanted a more "soupy" or brothy soup so I only used half the box.}

{Once the pasta is cooked, it is ready to be served up.}

{I garnished each bowl with parmesan cheese and served the piping hot soup with pieces if crusty bread.  It was unbelievably delicious! Now that I think about it, could you imagine how insanely good this soup would be on a chilly evening with a golden brown, buttery grilled cheese sandwich? I HAVE to make that happen. }

Flavorful, hearty ...it's like a giant hug in a bowl. And I think I need another hug RIGHT NOW!

xoxo, thanks for reading! 

Simple Shrimp Salad with Sesame Soy Vinaigrette

October 12, 2017

Continuing with the salad discussion from my last blog post, I'd like to introduce you to one of the most flavorful salads I make at home.  The magic is in the "kitchen sink" of an Asian salad dressing, wherein I just combine a bunch of different condiments and create a flavor explosion to be drizzled over grilled shrimp and fresh veggies. I like to double the recipe make a larger batch of this dressing and keep it in the refrigerator where it will keep for a couple days.


Salad Dressing
2 Tablespoons Finely Chopped Shallots
1/2 Teaspoon Minced Ginger
2 Tablespoons Soy Sauce
1 Tablespoon Ponzu, Japanese Dipping Sauce
2 Tablespoons Honey
1 Tablespoon Hoisin Sauce
1 Tablespoons Toasted Sesame Oil
1/3 Cup Rice Vinegar
1/2 Cup Avocado Oil {Or Canola Oil}

Your Choice of Greens {I used butter lettuce and spinach}
Chopped Cucumber
Chopped Red Onion
Chopped Red Pepper
Chopped Carrots
Sliced Avocado
Grilled Shrimp

{In a bowl, combine all ingredients, except for the avocado or canola oil, and mix well to combine.}

{Slowly whisk in your avocado oil or canola oil until it comes together.}

{Chop veggies of your choice to add to a base of mixed greens.  I used cucumber, carrots, red onion, red pepper and  avocado}

On a pretty platter, arrange your lettuce, veggies, grilled shrimp and drizzle with the amazingly flavorful sesame soy vinaigrette.  ENJOY!

xoxo. thanks for reading!

Making a Perfect Salad!

October 2, 2017

I was on a HUGE salad kick this summer and I enjoyed every minute of it; I think it is safe to say that I am 100% obsessed with salads. I usually eat a salad a day, mostly during lunchtime, and I very rarely get tired of eating them.  I consider myself a salad enthusiast and a bit of a salad connoisseur so I wanted to come and share a few of my tips for making the most flavorful salads, especially since I get so many rave reviews when I make them and share with my family.  If you remember this blog post, you will know how much of a flavorful salad fan I am...and nothing much has changed. :) I am looking forward to incorporating more hearty fall ingredients into my salad in the coming months, shredded Brussels, roasted squash, etc.

A Good Green Base
A good base of greens is probably the most important element of making a good salad.  If you add a ton of delicious toppings but the base isn't right, I think the salad will fall short.  My favorite green base to use lately {as you can tell from the recent photos above} is baby spinach. I love the crisp texture of baby spinach. I also love that it is a DRY green.  Other lettuces can tend to add too much moisture to a salad, especially romaine, but I think spinach holds up well.  BUT when I am in the mood for a good classic Caesar salad, nothing else will do BUT romaine. 

Green salad bases that I am a fan of – spinach | romaine | kale | butter lettuce | shredded cabbage

Delicious Protein
An important ingredient in a good salad is a delicious portion of protein.  Whether it be a poultry, beef, fish, tofu or beans, it's nice to have a hearty meaty component in a salad.  I have been loving blackening a piece of salmon and adding it to my salad.  I simply season a nice fresh piece of salmon with lemon pepper seasoning and a bit of salt, then pan-sear it over medium heat in a non-stick skillet until it is golden brown. It is perfection.  Another easy go-to for my salads is using store-bought rotisserie chicken.  I pull the chicken meat from the bone, chop it and toss it in. Way too easy! Leftover steak was sliced and added to my beef fajita salad last week and was complete perfection!

The possibilities are endless for protein salad accompaniments –  grilled, seared, baked or fried chicken breast | chicken thighs | shrimp | salmon | tuna | steak | ground beef | turkey lunch meat

Fresh Vegetable Toppings
I have been known to do a "refrigerator clean out" and grab every leftover vegetable in my crisper drawer and make a huge salad for lunch or dinner.  I probably cannot name a vegetable that I do not enjoy in my salads.  They can either be tossed in raw, or roasted / grilled to bring out additional flavor.

Some of my favorites are – cucumber | shredded or sliced carrots | red, green or white onion | red, white or green pepper | avocado | green beans | asparagus | tomatoes | olives | squash | zucchini | broccoli | beets | cauliflower.

Seasonal Fresh or Dried Fruit
More often than not, I add a pop of sweetness to my salads using season fruit. There is something completely satisfying when taking a bite of flavorful salad and encountering a delicious pop of sweetness. Fruit lends interest to boring salads; even the simplest plate of greens and a good dressing will be kicked up a notch when fruit is added. 

Here are some of favorite fruity salad toppings: blueberries {favorite!}| strawberries | sliced apples or pears | grapes | cubed watermelon | blackberries | raspberries | raisins | dried cherries | dried cranberries.

Cheese Please!
Cheese is almost always present in my salads. I mean, cheese makes everything better, am I right?

Some of my favorites to use are: aged sharp cheddar | feta | blue cheese | gouda | parmesan.

Just like with any good meal or recipe, texture in a salad is very important.  Salty + sweet // crunchy + creamy, those combinations are what make a salad go from ok to AMAZING.  I cannot and will not eat a salad without some sort of crunchy topping. LOL!

My favorite crunch factors are: croutons, of course! {I love making my own, recipe to come}| sesame sticks | nuts of any and all kind - roasted, candied and raw! | crispy onions | wonton strips | tortilla chips | potato chips {yup!!} | plantain chips.

Getting Dressed

There are few things that are more disappointing than compiling a huge bowl of the perfect combination of ingredients that will make the most amazing salad, only to have the dressing fall short. I have made my own dressing many times, and I always love the way they turn out, but I will be honest and admit that my absolute favorite dressing is store bought. It's this one here: Ken's Steak House Chef's Reserve Tableside Caesar Dressing. This salad dressing is phenomenal and pairs perfectly with every single kind of salad there is. It is perfection! My favorite dressing to make is a sweet and spicy sesame vinaigrette that I will be sharing here on the blog soon, so stay tuned!

There are other miscellaneous items that I love to enjoy on my salads like, deviled eggs, fresh herbs, salsa, sour cream, pickles... and let's not forget the grains like, pasta, quinoa, wild rice, ... and I can really go on and on...I am a salad fanatic!

I will be back soon with more fun salad topics but for now I am dying to know – what is in your absolute favorite salad?

xoxo, thanks for reading!