Vietnamese Chicken Meatballs in Lettuce Wraps


Vietnamese Chicken Meatballs in Lettuce Wraps
Found this recipe in my cookbook by Food & Wine. My husband devoured 12 of them! So delicious and fairly easy to make. Using chicken thighs are a must for this recipe.
Recipe type: Main
  • 1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1½-inch pieces
  • 3 tablespoons Asian fish sauce
  • 3 small shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender white inner bulb only, minced
  • 3 tablespoons chopped cilantro, plus ⅓ cup leaves for serving
  • 1 tablespoon finely chopped mint, plus ⅓ cup leaves for serving
  • 1½ teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup granulated sugar
  • 1 head Boston or red leaf lettuce, leaves separated
  • 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
  • 1 small red onion, halved and sliced
  • 2 avacados sliced
  • Asian chili sauce, for serving
  1. Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  2. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. (you don’t have to use sugar, great without it too) Using slightly moistened hands, roll the chicken mixture into 1½-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  3. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber, avacado and onion. Transfer the meatballs to the platter and serve with chili sauce.


Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers


Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers
I like to make this when I am trying to trick myself into believing I’m enjoying real spaghetti. I like to serve it with salmon.
Recipe type: side
  • 1 large spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 tablespoons sweet butter
  • 1 shallot chopped
  • 2 garlic chopped
  • 2 tablespoons capers, drained
  • 1 cup shredded Brussels sprouts
  • 3 sundried tomatoes (packed in oil) chopped
  • 4 tablespoons fresh lemon juice
  1. Preheat the oven to 400 degrees F.
  2. Cut squash in ½ lengthwise and scoop out all seeds. Rub them inside with the oil and season with salt and pepper.
  3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 30 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the shallots and cook for 1 minutes, then add the garlic and cook till aromatic. Add the Brussels sprouts and toss in the butter and cook till a little crispy. Add the sun dried tomatoes and caper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and season with salt and pepper.
  5. In a large mixing bowl mix the squash, butter sauce, and serve.


Pesto Chicken with Whole Wheat noodles

Pesto Chicken with Whole Wheat noodles
Who doesn't love Pesto? This is a fast easy recipe that will please everyone.
Recipe type: Main
  • For the Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • Whole wheat noodles of your choice
  • 2 large boneless/skinless chicken breasts
  • ¼ cup freshly grated parmesan cheese
  • 4 lemon slices
  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. Preheat oven to 400 degrees. In a small baking dish, lightly spray with cooking spray and lay the chicken breast inside the pan, lightly salt and pepper the chicken on both sides. Spread some pesto on one side of the chicken and sprinkle with parmesan cheese. Lay two slices of lemon on top of each chicken breast. Cover dish with aluminum foil and bake for 35 minutes. Less time if using small breasts. When finished, remove the lemon slices and discard.
  3. Meanwhile, in a large pot, bring water to boil and cook the noodles as directed. Drain and toss the noodles with left over Pesto.
  4. Slice the chicken in strips and place on top of the pesto noodles.


Naan Bread


Naan Bread
This is a very easy recipe, just be prepared ahead of time because it take 3 hours to rise. Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven. Makes 6 Naan.
Recipe type: Appetiser
  • 1 teaspoon active dry yeast
  • ¾ cup lukewarm water
  • 1 teaspoon sugar
  • 2 tablespoons of oil
  • 2 cups of All Purpose flour
  • 1 teaspoon salt
  • Pinch of baking soda
  • 2½ tablespoons yogurt (curd or dahi)
  • Also needed:
  • 1 teaspoon of melted butter the Naan
  • ¼ cup All Purpose flour for rolling
  1. In a large bowl dissolve active dry yeast and sugar in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. In another bowl add the salt and baking soda to the flour and mix well.
  3. After the yeast mixture has become frothy, add the oil and yogurt and mix well. Then add the dry ingredients and mix until it make into soft dough. Note: after dough rise will become little softer.
  4. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
  5. Heat the oven to 500 degrees at place a heavy duty sheet in oven for at least thirty minutes till the sheet is hot. (pizza stone is ideal if you have one.)
  6. Next turn the oven to high broil.
  7. Knead the dough for about two to three minutes and divide the dough into six equal parts.
  8. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
  9. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
  10. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
  11. Take naan out of the oven and brush lightly with butter.
  12. Tips wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.


Chicken Curry with Potatoes and Butternut Squash

Chicken Curry with Potatoes and Butternut Squash
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash. Adapted by Food and Wine
Recipe type: Main
  • 2 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
  • ¼ teaspoon turmeric
  • 3 tablespoons water
  • ½ cup canola oil
  • 3 onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground black pepper
  • 6 chicken thighs
  • Kosher salt
  • 1 large baking potato, peeled and cut into 1-inch dice
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch dice
  • One 14-ounce can coconut milk
  • 1 cup chicken stock or low-sodium broth
  1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
  2. In a very large, deep skillet, heat the vegetable oil. Add the onions, garlic, ginger and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
  3. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
  4. SERVE WITH Steamed white rice.


Scalloped Potato Bites

scalloped potate bites
Scalloped Potato Bites
These are awesome to serve a crowd for individual bites and so easy to make. Try to eat just one!
Recipe type: side
  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 1½ teaspoons finely chopped garlic
  • ¼ teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup freshly grated Asiago or Parmesan cheese (about 3 ounces),
  • 3 pounds medium Idaho potatoes, peeled and sliced lengthwise ⅛ inch thick
  1. Preheat the oven to 400 degrees. Lightly butter a muffin tin and set aside. Using a mandolin, slice the potatoes about ⅛ inch thick. Place all the sliced potatoes in a bowl with about 1 tablespoon of salt and water to cover. Swoosh the potatoes around and let sit for about 10 minutes.
  2. Melt the butter in a large heavy saucepan. Add the shallots and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, nutmeg, 1 tablespoon coarse salt and ¾ teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
  3. Drain the potatoes and spread them out on a dry towel, pat dry. Put the sliced potatoes in a large bowl, add the shallot mixture and half of the cheese and toss gently. Layer the potatoes in each muffin tin till all bins are almost filled to the top. Pour equal amount of mixture on top of the potatoes and sprinkle with remaining cheese.
  4. Bake in the middle of the oven for about 25 minutes, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
  5. MAKE AHEAD The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Re-warm in the oven before serving.


Cabbage and Bacon

Cabbage and Bacon
My husband would love me to make this delicious side dish several times a week. It is easy, quick and goes with just about everything. As bacon always does!
Recipe type: side
  • 1 package of bacon chopped in 1 inch pieces
  • 1 whole green cabbage center removed, chopped 1 inch squares
  • salt and pepper to taste
  1. In a large pot, cook chopped bacon on med high heat till crispy. Add the cabbage and stir until all combined and cabbage is completely cover with the bacon juice. cover and let cook for about 20 minutes stirring frequently. The cabbage will have reduced by half and will be very tender.
  2. goes awesome with mashed potatoes!


Country style Pork Ribs in Marinade


Pork Marinade
This simple marinade is great for chicken too. You most likely will have these ingredients in your pantry already.
Recipe type: Main
  • 6 country style pork ribs bone in
  • 1 cup Italian dressing
  • ⅓ cup Soy sauce
  • 2 tablespoons mustard
  • 2 tablespoons scallions chopped
  • 2 tablespoons fresh ginger chopped
  • 1 heaping tablespoon garlic chopped
  • 1 teaspoon ground pepper
  1. Combine all the ingredients, remove about ¼ cup of marinade for glazing later. Pour a large zip lock bag. Add the pork and massage all the marinade into the pork making sure completely covered. Place bag in a bowl and refrigerate for at least 3 hours or overnight for best results.
  2. Preheat oven to 325 degrees. Remove pork from marinade and place in a roasting pan. Cover with aluminum foil and bake for 35 minutes. Remove pan and turn heat to broil. Brush remaining marinade over the top of pork and broil for about 3 more minutes till beautiful brown crust forms. Remove pan and let sit for about 5 minutes before serving.


Green Lentil Curry

Green Lentil Curry
This recipe with fill your home with delightful aromas to get you going. Once you taste it, your mouth will fill with the same delight. Goes wonderful with Salmon! Make ahead and enjoy later.
Recipe type: side
  • 1 teaspoon finely grated ginger
  • 2 garlic clove, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seed
  • 1 shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 ¼ cups dried green lentils
  • 5 cups chicken broth
  • ½ teaspoon ground turmeric
  • ½ cup frozen peas
  • 1 cup spinach, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 cup finely chopped cilantro
  • ½ teaspoon cayenne pepper
  • Salt
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in ¼ cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  2. In a saucepan, combine the lentils with the turmeric and 5 cups of broth; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the peas, spinach, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.


Walnut Crusted Chicken Breast

Walnut Crusted Chicken Breast
Walnuts are packed with omeg-3 fatty acids and will help keep the chicken moist. This recipe is easy and delicious!
Recipe type: Main
  • 2 large boneless skinless chicken breasts
  • ⅓ cup walnuts
  • ⅓ cup panko
  • 2 heaping tablespoons of finely grated Parmesan cheese
  • Salt and pepper
  • 1 large egg white
  • 2 tablespoon grapeseed oil
  1. Preheat oven to 425 degrees. In a food processor, combine walnuts, panko and parmesan cheese. Process until fine crumbs form. Transfer to shallow bowl. In another bowl, beat egg white until frothy.
  2. Pat dry chicken and season both sides with salt and pepper. Dip each chicken breast into the egg white to coat completely, then dredge in the crumb mixture being sure to press to stick.
  3. Heat the oil in a large ovenproof skillet over medium heat until hot. Cook chicken until lightly browned on one side about 3 minutes. Flip chicken and transfer the skillet to the oven. Bake until golden brown and cooked through about 10 to 12 minutes.