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Tangy + Crunchy Asian Chicken Salad
Do you have 30 minutes? Good! That means you have time to throw together this refreshing Tangy + Crunchy Asian Chicken Salad! It’s a rainbow of colors + textures bolstered by a silky peanut dressing—a flavor explosion, I guarantee. I have compiled a scrumptious conglomeration of typical Southeastern Asian ingredients including sesame oil + cilantro + ginger (for flavor) and chopped peanuts + cabbage + carrots (for crunch). You could always add crispy wontons for extra toothsomeness. I’ve also included a zinger: green papaya. Most Asian markets carry green, or under ripe, papayas either whole or shredded in a bag. Adding green papaya among this salad’s gorgeous vegetables + flavors…
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Easy Spicy Ahi (+ Ebi) Stacks for 2
When I go out to eat, I often have When Harry Met Sally moments. Let me clarify. I scrutinize what the waiters serve to other patrons as they saunter past my table. And sometimes, without even having an idea of what is on the plate, I will simply say, “I’ll have what she’s having.” The last time I tried that technique was when I saw this glorious tower of crab + rice + tuna + avocado in a saucy puddle, sprinkled with sesame seeds. When it came time to take my order, the Tower of Seafood my heart yearned for was no more. Much to my chagrin, they sold the…
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Sticky Honey + Hoisin Lacquered Ribs
This recipe is simple yet packed with big flavors. But before you jump feet first into this recipe, I feel compelled to share that making these Sticky Honey + Hoisin Lacquered Ribs is a two-step process. This cooking process will result in fall-off-the-bone-tender ribs through braising and then coating them in a deep + dark amber lacquer. Once they’re done, you’ll want to suck these babies all the way down to the bone. But these aren’t just any ordinary BBQ ribs. Oh, no. These are ribs with a Chinese flavor twist. Yessiree, a fusion of flavors that is so.damn.good you’ll be licking that sticky coating off your lips and fingers…
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Vietnamese Shredded Chicken + Noodle Salad
I wish everyone reading this post could jump through the screen and taste this Vietnamese Shredded Chicken + Noodle Salad! It is bursting with bright colors + savory flavors + sundry textures. I am scarfing down another heaping helping right now. It’s a good thing I am writing and not talking because my mouth is full and NO ONE wants to see that. I was craving this Vietnamese Shredded Chicken + Noodle Salad as I wanted to make something substantial yet light. This salad nails both of those qualifiers. The chicken adds a lot of substance, as do the noodles, while the vinegar-based dressing keeps it bright. (Excuse me while…
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Seared Pepper Ahi Tuna + Wasabi Vinaigrette
I am about to blow your mind with this recipe, so pay attention. Seared Pepper Tuna is such an indulgence for me. Something about clean tuna crusted with freshly cracked pepper throws me into a drooling tailspin. So.Many.Times I have put all dinner plans aside to drive directly to a sushi house to get my fix. For some reason it never occurred to me that I should (or could!) make it at home. That is, until I had this chat with myself: Girl, you are a bad ass, and you can make this yourself! So here we are. Lean in. I have to tell you a secret. You can be…
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Garlicky + Peppery Baby Bok Choy
This is an uber-clean, heart-healthy dish that will make your body sing! Infusing the olive oil with garlic and red pepper flakes provides a robust, pure flavor bath for your bok choy. Top this delicious green with intensified toasted sesame seeds and yowza! There is a wholelotta love going on! Bok choy is a spoon-shaped varietal of cabbage. But unlike a traditional head of cabbage, bok choy is more of a cluster. Its crisp and sweet flavor make it an easy complement to most any spice, as it absorbs the flavors of the seasoning around it. In this recipe, assertive garlic and red pepper flakes on the wilted, gentle leaves…
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Creamy Coconut + Curry Chickpeas
As I gorged myself on the test run of these Creamy Coconut + Curry Chickpeas, I heard a constant nag in my head, “Girl! Slow down! Make it last!” Good advice, but not very realistic. I couldn’t.stop.eating. Seeing the bottom of my empty bowl was the saddest thing to happen to me in a long time. Obviously, this recipe is a WIN. Here’s why… Because even Indian-spice newbies can create this amazingly absolutely delicious yet quick and simple dish and their own signature House Blend Curry Powder. It will take me a while to come down from this achievement-high. It was an exciting Indian-Thai fusion spice adventure. Making such a…
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House Blend Curry Powder
Even Indian-spice newbies can create this amazingly robust and simple curry powder blend. Once I learned how to make my own, I never looked back. While curry blends vary across the geography, they typically combine golden turmeric + earthy cumin + nutty fenugreek with various and sundry drool-worthy flavors. Tailoring the combination of spices to your own palate just makes sense. Making your own blend also gives you control over toasting the spices or not. Toasting the spices brings out a deep, delicious earthiness. If possible, start with whole spices. They tend to be more vibrant and retain their fresh flavor longer. Spices that are already ground are exposed to…
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Panang Curry Noodle Bowl
Get ready to eat the rainbow. I hope you are holding your fork because this vibrant recipe will be on your table in about 20 quick minutes! Boil some noodles. Throw all the sauce ingredients in the blender, then heat in a pan. Add noddles and garnish with your favorite crunchy + sweet + savory + herby condiments. That is it! If you don’t already know it, I love Thai food. I LOVE THAI FOOD. I mean, I crave it at least once a week. There is something about its combination of sweet + robust + salty + piquant flavors that work me into a frenzy. By the time I…
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Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce
Does anyone out there in Bloglandia remember when chicken wings were practically free at the grocery store? I mean, back in the day. Prior to their popularity, prior to their ubiquity. Before they became the uber-staple on sports bar menus worldwide (right below the uber-staple nachos). Seriously, if you didn’t know it, once upon a time, chicken wings weren’t “a thing” on a menu. They were scoffed at. They were looked down upon. They had no street cred, per se. After all, wings are merely skin and bones. But wait…isn’t that actually part of their allure? There is the bone that is full of flavorful marrow and insulates that wing…
