If you’re new here, I LOVE to cook and bake. I’ve recently started doing cooking videos from my kitchen. Now I’m sharing these previously recorded videos with the recipes. Please feel free to follow me on social media for current and upcoming cooking videos.
Alice Springs Chicken
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayo
- 1 tsp fresh lemon juice
- 4 boneless skinless chicken breasts
- 2 tbsp butter
- 8 oz mushrooms
- 1 tbsp olive oil
- 4 slices bacon
- 1 block Colby Jack cheese
- 3 tsp garlic powder
- 2 tsp minced onion
- 1 tsp onion powder
- salt and pepper
- Combine your marinade in a small bowl, mix until smooth. Reserve 1/4-1/3 cup in the fridge, pour the rest over the chicken and marinate. Minimum of 1 hour, overnight preferred.
- Preheat your oven to 400.
- Heat a large oven proof pan (cast iron is what I use), once heated, add butter and then mushrooms. Add spices to mushrooms and cook until juices release. Remove and set aside. Next add bacon to the pan and cook until crispy but not overdone. Set aside with mushrooms.
- Add marinated chicken to the pan with the bacon grease, adding olive oil if necessary. Cook on each side at least 4 minutes, until golden brown. While chicken is cooking, shred your cheese.
- Once chicken is cooked on both sides, top with leftover marinade, sauteed mushrooms, bacon and shredded cheese. Put into the preheated oven and cook until chicken reaches 160, take out and let rest 3-4 minutes before serving.
Beef Bulgogi w/ Cucumber Kimchi Salad
- 2.5-3 lbs rib-eye top sirloin or sirloin steak, sliced thin
- ½ cup soy/tamari sauce
- 1 pear pureed
- 4 tbsp dessert wine
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 2 green onions diced
- 1 tbsp gochujang Korean red pepper paste
- 2 garlic cloves chopped
- 1 tsp black pepper
- ¾ cup brown sugar
Cucumber Kimchi Salad
- 2 English cucumbers diced
- 2 green onions thinly sliced
- 2 garlic cloves minced
- 1 tsp gochujang
- 1 tsp rice wine vinegar
- 2 tsp sugar
- 1 tsp sesame oil
- In a large bowl, whisk together the beef ingredients to make the marinade. Add thinly sliced beef, cover, and let sit in the refrigerator for a minimum of 30 minutes, up to overnight.
- To make Cucumber Kimchi, add all ingredients, mix well, cover and chill in the refrigerator until ready to serve.
- Preheat a large cast-iron or heavy bottom pan on medium-medium/high. Add vegetable oil, working in batches add beef, cooking 2-3 minutes.
- Garnish with green onions and sesame seeds. Serve with Cucumber Kimchi and Jasmine Rice.
Breakfast Hand Pies
- 1/2 cup milk
- 4 oz cream cheese softened
- 8 eggs slightly beaten
- 1 tbsp butter
- 2 handfuls fresh spinach chopped
- 2 tbsp sundried tomatoes drained & chopped
- 1 lb bacon cooked & chopped
- salt and pepper
- 20 sheets Phyllo dough thawed but unopened
- 1/2-3/4 cup butter melted
- Make sure you have an open workspace with plastic wrap, brush, and a clean damp kitchen towel
- Preheat large pan on medium-low. Mix milk, cream cheese, eggs, season with salt and pepper. Once the pan is warm, add butter. Add egg mixture to warm melted butter in pan.
- Cook eggs, soft scrambled, you want them kind of mushy, not cooked through.
- Remove from the stovetop, add spinach, tomato, and bacon to eggs, mix well and set aside.
- Open Phyllo dough, unroll, place on a dry surface, cover dough with plastic wrap and then damp towel. (The dough will dry out if left open and covered. It will also turn to mush if it gets wet.)
- Place 2 sheets of Phyllo dough flat, paint with melted butter. Add a scoop of egg mixture (about 1/4 cup) to top of dough sheet, fold over the dough, fold over sides and roll down to the end. Please seam-side down on a parchment paper-covered baking sheet. Repeat until the mixture is gone, making sure to cover dough sheets each time.
- Either place in pre-heated oven at 375 and bake for 10-15 minutes, or place in freezer for 20-30 minutes then place in freezer bag until ready to eat.
- Bake frozen for 20-25 minutes at 375.
Carne Asada Burrito Bowls
- ½ cup chopped cilantro
- ⅓ cup olive oil
- 1 ⁄4 cup soy sauce
- ⅓ cup of orange juice
- 2 tbsp lime juice
- 4 cloves garlic minced
- 1 jalapeno seeded and diced
- 1 tsp cumin
- 1½ lbs flank steak
Cilantro Lime Vinaigrette
- 1 cup cilantro stems removed
- ½ cup plain Greek yogurt
- 2 cloves garlic
- 2 tbsp lime juice
- pinch of salt
- 1 ⁄4 olive oil
- 2 tbsp apple cider vinegar
- Rice Pico de Gallo Corn, Avocado, Cilantro, Lime Wedges
- Combine main ingredients, except beef, and mix well. Reserve 1/2 cup of marinade in the refrigerator. Add remaining marinade and beef, mix well and let marinate for at least 4 hours, up to overnight.
- To make Cilantro Lime Vinaigrette, add all ingredients to food processor and mix until smooth.
- Preheat grill to medium-high heat. Pat dry steak with a paper towel, then place on grill to cook, flipping once. 6 minutes per side for medium rare. let rest for 5 minutes.
- Thinly slice steak against the grain with a reserved 1/2 cup of marinade.
- Serve with burrito bowl ingredients.
Chicken & Broccoli
- 2/3 cup chicken broth
- 3 tbsp soy or tamari sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp fresh minced ginger
- 3-4 garlic cloves minced
- 1-1.5 lb boneless, skinless chicken breasts cut into small bite size pieces
- 2 tbsp sesame oil divided
- 1 lb broccoli cut into small bite size pieces
- 1 small onion sliced
- 1/2 lb mushrooms thickly sliced
- Combine all of the sauce ingredients in a small bowl. Whisk to dissolve sugar and cornstarch (warm broth will help dissolve the sugar faster). Set aside.
- Season cut chicken lightly with salt and pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
- In the same skillet, add another 1 tbsp oil along with broccoli florets, onion and mushrooms. Cook for 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add broth a tablespoon at a time.
- Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
- 4 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp sriracha*
- 1 tbsp brown sugar
- ½ head green cabbage
- 2 carrots
- 3 green onions
- ½ tbsp sesame oil
- ½ lb. lean ground beef
- 2 garlic cloves
- 1 tbsp fresh grated ginger
- Pinch of salt and pepper
- 1 tbsp sesame seeds
- 1 tbsp sriracha
- Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
- Cut cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
- Heat an XL nonstick skillet over medium heat. Once hot add the sesame oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
- Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
Creamy Parmesan Mushroom Spinach Chicken
- 2 boneless skinless chicken breasts filleted
- 3 tbsp olive oil
- 2 medium onions sliced
- ½ tsp minced garlic
- 1 tbsp balsamic vinegar
- 1 small pkg fresh mushrooms
- 3 cups fresh spinach
- 8 oz pasta of choice
- ⅔ cup heavy cream
- ⅓ cup milk
- ¾ cup shaved parmesan
- ⅓ cup grated parmesan
- few pinches salt
- Heat 1 tbsp of olive oil on medium heat, add onions and garlic.
- Cook on medium heat for about 12-15 minutes, stirring frequently, covering for first 6 minutes, add a pinch of salt and cook uncovered.
- Onions should be starting to turn golden and caramelize. Add half of the balsamic vinegar to, scrape bottom of the pan and push onions to sides.
- Turn heat to medium-high, add 1 tbsp oil, cook chicken in center of the pan, 2 at a time. Once cooked through, remove to plate to rest.
- Add remaining oil and mushrooms, cook until tender. Once mushrooms are tender, add remaining balsamic vinegar, mix well, add spinach to pan and cook until wilted.
- Cook pasta separate and drain
- Add cream, milk, and cheeses to the pan. Mix on medium-low, continue mixing until cheese is melted (5-10 minutes).
- Serve immediately over pasta. Sprinkle with shaved parmesan….because cheese is a beautiful thing.
Garlic Butter Tomato Chicken
- 1 tbsp olive oil
- 1 tbsp white cooking wine
- 3 cloves minced garlic
- ½ tsp red pepper flakes
- ½ tsp Italian seasoning
- 4 boneless skinless chicken breasts
- 3 cups cherry tomatoes halved
- 2 tbsp butter melted
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 4 cloves minced garlic
- 2 tbsp fresh basil chopped
- ½ tsp onion powder
- ½ tsp dried thyme
- 8 oz fresh mozzarella shredded
- Combine and mix all marinade ingredients, except chicken, in a large bowl. Add the chicken breasts, make sure to cover each piece of chicken with marinade, cover, and set aside a minimum of 15 minutes.
- Make sure the rack is in the center of the oven and preheat to 425°F. Combine all of the sauce ingredients, except mozzarella, to a large cast-iron frypan (or oven-safe dish).
- Push the tomatoes to the outsides of the pan and add the chicken breasts, trying not to overlap them.
- Bake uncovered for 18-22 minutes or until chicken is almost fully cooked.
- Cover the tops of the chicken breasts with mozzarella cheese. Turn oven up to broil and cook just long enough for the cheese to melt and get brown spots.
- Remove from oven, top with chopped basil and let rest for 3-5 minutes. Serve with cherry tomato halves and butter sauce.
Honey Garlic Salmon
- 4 6oz each salmon fillets
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 3 tbsp butter
- 2 tsp olive oil
- 6 cloves of garlic minced
- ½ cup honey
- 3 tbsp water
- 3 tbsp soy / tamari sauce
- 1 tbsp sriracha
- 2 tbsp lemon juice
- minced parsley optional topping
- Pat salmon dry, and season and set aside.
- Adjust oven rack to the middle position, then preheat broiler.
- Add butter and oil to a large, oven-safe skillet over medium heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey, and lemon juice and cook 30 seconds or so, until sauce is heated through.
- Add salmon, skin side down, and cook for 3 minutes. While salmon cooks baste frequently with sauce from the pan by spooning it over the top of the salmon.
- Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
- Garnish with minced parsley if desired.
Mango Salsa Mahi Mahi and Coconut Rice
Mahi Shopping List:
- 2 tbsp olive oil
- 1½ tsp soy sauce
- 2 tsp lemon juice
- 1-2 garlic cloves minced
- ½-1 tsp red pepper flakes
- ½ tsp ground pepper
- ½ tsp ginger minced
- 2 tbsp green onion chopped
- 4 4-6ozmahi-mahi fillets
- 1½ tsp butter
- 1½ tbsp granulated sugar
- 1½ cups fresh mango cubed
- 2-3 sweet peppers diced
Coconut Rice Shopping List:
- 2 cups uncooked jasmine rice
- 2 cups chicken broth
- 1 tbsp butter
- ¾ 14 ounce can coconut milk
- 2 tbsp white sugar
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi-mahi and toss to evenly coat. Cover and marinate in the refrigerator for 1 hour.
- Prepare Coconut Rice. This can be made stovetop or in a rice cooker.
- Rinse rice thoroughly.
- Rice Cooker – Add broth, butter, rice, cook until liquid has almost all absorbed, then add in coconut milk and sugar, stir and let continue cooking.
- Stovetop – Bring the rice, broth, and butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- Preheat the oven on broil low, and set the oven rack in the middle of the oven. I recommend using a cast iron pan or sheet and allow to heat up while the oven preheats.
- While the rice is cooking, remove the mahi-mahi from the marinade, and shake off excess. Discard the remaining marinade.
- Place fish in the preheated pan in a single layer, skin side down. Broil until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover with a sheet of aluminum foil.
- Melt butter and sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in sweet red peppers, cook for 1-2 minutes then add mango. Cook and stir until mango is tender about 5 -minutes.
- Serve fish over coconut rice topped with mango salsa.
Rotisserie Chicken Ramen
- 2 cooked skin-on chicken breasts (I use rotisserie)
- 1 tbsp butter
- 2 tsp sesame oil
- 2 tsp fresh ginger minced
- 4 tsp fresh garlic minced
- 3 tbsp tamari or soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- ½ cup fresh mushrooms Shitake or Bella, sliced thin
- 2 tsp sea salt to taste
- 2 large eggs
- ½ cup scallions sliced
- 2 3 oz packs fresh or frozen ramen noodles
- Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10-15 minutes, and season with salt, to taste
- .Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly runny yolk) or 8 minutes (for a soft, but set-up yolk).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and set aside until ready to serve.
- Cook noodles according to package rinse with cool water after cooked to stop further cooking.
- Build bowls by layers – noodles, chicken, broth, egg (sliced lengthwise over your bowl), top with scallions and enjoy!
Teriyaki Sesame Salmon w/ Jasmine Rice and Broccoli
- 2-3 6 oz salmon filets
- 3 tbsp teriyaki sauce
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2-3 garlic cloves minced
- 2 tsp freshly grated ginger or 1/2 tsp ground ginger
- sesame seeds to garnish optional
- green onion chopped, optional
- jasmine rice
- Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
- Combine sauce ingredients and stir until brown sugar is dissolved.
- Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
- Prepare rice per package instructions.
- Boil or steam broccoli.
- Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
- Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.