Thai Larb

I discovered this recipe in Bon Appetit and I can't get enough of it! So Delicious, light and healthy


Ingredients

• 1 lb Ground Chicken
• 2 tb vegetable oil 
• 3 thinly sliced scallions
• 1 jalapeno diced 
• Salt and pepper to taste
• 2 tb soy sauce
• 1 teaspoon fish sauce
• a small spoonful of sambal oelek hot sauce
• 1 tablespoon brown sugar
• Rice 
• butter lettuce
• Lime 
• fresh torn herbs (mint, basil)

Directions

Heat oil in skillet until shimmering. Add ground chicken, garlic, jalapeno and scallions to the pan. season with salt and pepper. Meanwhile steam rice. After meat is browned add soy sauce, fish sauce, hot sauce and brown sugar. Cook until liquid is reduced. Serve over rice and torn lettuce leaves. Garnish with torn herbs and lime juice.

Parker House rolls

I honestly think rhodes texas rolls are just as good or better then homemade, but this recipe turned out nice if you are wanting to try a homemade roll!

 

ingredients

• One 1/4-ounce package active dry yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 2 sticks unsalted butter, melted and cooled (1 cup)
• 2 cups whole milk, at room temperature
• 2 large eggs, lightly beaten
• 1 tablespoon kosher salt
• 7 1/2 to 8 cups all-purpose flour, plus more for shaping
• Flaky sea salt, for sprinkling

Instructions

1. Make the DoughIn a stand mixer fitted with the dough hook, mix the yeast with the water and 1 teaspoon of the sugar. Let stand until foamy, 10 minutes. Beat in the remaining sugar, 3/4 cup of the butter and the milk, eggs and kosher salt. At low speed, stir in the 7 1/2 cups of flour until the dough comes together; add more flour by the tablespoon, if necessary. Mix at medium speed until the dough forms a loose ball around the hook, 3 minutes. Brush a large bowl with some of the melted butter. Transfer the dough to the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in bulk, 1 1/2 hours
2.  Form the RollsPreheat the oven to 375° and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured work surface and shape it into a 9-by-16-inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips, then cut each strip crosswise into 12 small strips. Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck the overhang under and place the roll seam side down on a baking sheet. Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch its neighbors, but leave about 4 inches between the row

3. Bake the Rolls
Bake the rolls for about 18 minutes, until browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt. Transfer the rolls to a rack and let cool for 15 minutes before serving. To reheat, toast in a 350 oven for about 10 minutes

Lemon Aioli and steamed artchokes

Ingredients

• 2 medium to large size artichokes

Lemon Garlic Aioli

• ¾ cup mayonnaise, or vegan mayo, or try my homemade paleo mayo
• 1 garlic clove, grated or very finely minced
• zest and juice of 1 lemon, save lemon halves for the poaching liquid
• pinch of cayenne pepper
• salt and pepper to taste

Artichoke poaching liquid

• 2 cups water
• 1 cup chicken or veggie stock
• splash of white wine, about ¼ cup
• 2 lemon halves left over from lemon garlic aioli

 Instructions:

1. In a small mixing bowl begin by making the aioli by combining all ingredients and stirring to combine. Set aside in the refrigerator. Will keep in an airtight container in the refrigerator for 1 week.
2. Prep the artichokes by cutting off the top 1" of the artichoke, bottom ¼" of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.
3. In a medium size pot with a lid, heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, base side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them upside down to drain off excess liquid, then put them upside down in a strainer and allow to cool for 3 minutes.
4. Serve warm with the lemon garlic aioli.

delicious turkey enchiladas

Ingredients

• 1 to 1½ lb ground turkey
• 1 small onion (about 1½ cups chopped)
• 1 teaspoon coriander
• 1 teaspoon chili powder (optional)
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 7 oz can green chiles
• 1 red pepper, chopped
• 1-28 to 30 oz can red or green chili enchilada sauce
• 8 flour tortillas, or 10 corn tortillas (yellow or white)
• 1½ lb cheese, grated, Monterey Jack or Cheddar, reserve about 2 cups for topping the enchiladas

Instructions

1. Spray a 9x13 pan with cooking oil and set aside. Pre heat the oven to 350 with the rack in the center of the oven.
2. In a skillet over medium heat, cook turkey and chopped onion. Season the ground turkey and onion with coriander, chili powder, cumin , garlic salt and pepper. Cook for about 5 minutes or until onion is softened and turkey is no longer pink. Break up meat a bit while cooking.
3. Add the green chiles and chopped red pepper. Continue to cook for an additional 1-2 minutes.
4. Remove from heat.
5. Pour about 1 cup of the sauce into the bottom of the prepared pan.
6. Fill the enchiladas with the ground turkey mixture, top with cheese and roll up. Place in the pan, seam side down.
7. Continue filing the tortillas until all of the filling is used. You may spread any leftover filing over the top of the enchiladas.
8. Pour the remaining sauce over the enchiladas in pan and top with cheese.
9. Bake uncovered for 30-35 minutes. Cheese should be melted and sauce bubbly.
10. Let sit for 5-10 minutes before serving.

massaman curry recipe

curry is my comfort food, i especially like massaman!

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons curry paste
• 1 (3/4 inch thick) slice ginger, minced
• 1 1/4 pounds skinless, boneless chicken breast meat - cubed or shredded
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce

• 1 tablespoon tamarind paste
• 2 tablespoon peanut butter
• 3 cups peeled, cubed potatoes
• 1 (13.5 ounce) can coconut milk
• 3 tablespoons fresh lime juice

Directions

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.v