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Chicken Cutlets with Arugula and Pomelo Chicken Cutlets with Arugula and Pomelo

Chicken Cutlets

with arugula & pomelo

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Fried Pork Cutlets and Arugula Salad

Fried Pork Cutlets

with arugula and citrus salad

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Stone Fruit Caprese Stone Fruit Caprese

Stone Fruit Caprese Salad

with fresh mint + oregano

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Steak and Blue Cheese Salad Steak and Blue Cheese Salad

Skirt Steak Salad

with Homemade Blue Cheese Dressing

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Grilled Stone Fruit Salad Grilled Stone Fruit Salad

Curly Endive & Grilled Stone Fruit Salad

with chicken, grilled banana peppers and a whole grain mustard vinaigrette

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Cucumber and Peach Salad Cucumber and Peach Salad

Cucumber + Peach Salad

with wild rice and chicken

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Yogurt Ranch Yogurt Ranch

Yogurt Ranch

and I don't even like ranch

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Pink Crab Caesar Salad Pink Radicchio

Pink Crab Caesar Salad

with blood orange dressing and pumpernickel croutons

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Hami Melon and Fried Haloumi Cheese Hami Melon

Hami + Halloumi

with basil & chives

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Sesame Cabbage Salad with Chicken and Green Apple Sesame Cabbage Salad with Chicken and Green Apple

Sesame Cabbage Salad

with chicken + green apples

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Chicken Cutlet with Fennel Salad Chicken Cutlet with Fennel Salad

Fennel Salad

with blood orange, thyme and toasted walnuts

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Pea Shoot Salad Fresh Pea Shoots

Pea Shoot Salad

with grilled peaches, mozzarella and balsamic

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Lemongrass Chicken with Mango & Quick Pickled Carr Lemongrass Chicken with Mango & Quick Pickled Carrots 🥕 Recipe is below 👇🏻 Lemongrass Marinade: *makes enough for about 3 marinades, I used 1/3 of the full recipe here. 3 Stalks Lemongrass 2 tbsp Fish Sauce 1 tbsp Sugar 2 tbsp Soy Sauce 2 cloves Garlic - finely chopped Onion - finely chopped (I had some so I used it up. Totally optional.) 3 Chicken Breasts or 4 Thighs, or a mix of both Rice Noodles 1 Cucumber - sliced 1 Mango Sliced Cilantro Quick Pickled Carrots: Carrots - Finely Sliced or Julienned 2/3 C Rice Wine Vinegar 1/3 C Water 1 tsp Sugar 1/2 tsp Salt Nuoc Cham: 6 tbsp Water 2 tbsp Fish Sauce 2 tbsp Sugar 1 Lime - juiced 1 clove Garlic - finely chopped Fat pinch Red Pepper flakes or sliced fresh chili _____________ Finely chop the lemongrass, I recommend a food processor for this. Then set aside in large bowl. Combine with finely chopped garlic, sugar, fish sauce, soy, salt and pepper. Mix well. To make quick pickled carrots, combine carrots, vinegar, water, salt and sugar. Let sit for a minimum of 30 minutes. Refrigerate any leftovers. Take 1/3 marinade and coat your chicken. Cover and refrigerate for 30-60mins, or as long as you have the time for. If you’re in a rush, you can let it sit for as long as it takes to preheat your broiler. Store remaining marinade in freezer. Divide into two portions so it’s easy to use next time you want it. When ready to eat, preheat your broiler on high, arrange chicken in one thin layer on a baking sheet. Broil till charred and cooked through. Plate everything up, spoon over plenty of nuoc cham and eat up! #lemongrasschicken #cookingathome #vietnamesefood #cookingreels #dinnerideas #recipe #glutenfree #pickledcarrots #nuoccham
Pan pizza and a salad kinda night🍕🥗 Measurem Pan pizza and a salad kinda night🍕🥗 Measurements for both are below👇🏻 Pizza Dough: 400G (1½ c + 3 Tbsp) Warm Water 1 Tsp Active dry Yeast 2 Tsp Honey or Sugar 1 Tbsp Olive Oil 500G (3 1/2 c) Flour 1 1/2 Tsp Kosher Salt Salami, Fresh Mozzarella, Leek and Pepperoncini Salad Dressing: 1 tsp Dijon Mustard 1/2 tsp honey 2 tbsp red wine vinegar 1/4 C olive oil S+P 1 Head lettuce 1/2 C lentils 1 shallot #pizza #panpizza #cookingreels #cookingathome #recipe #saladrecipe #dinnerideas #pizzanight #pizzadough
I would eat this every day 🤤 Got my hands on so I would eat this every day 🤤 Got my hands on some lemongrass, so it’s lemongrass grilled pork and broken rice 🍚 Recipe is 👇🏻 Lemongrass Marinade: *makes enough for about 3 marinades 3 Stalks Lemongrass 2 tbsp Fish Sauce 1 tbsp Sugar 2 tbsp Soy Sauce 2 cloves Garlic - finely chopped Onion - finely chopped (I had some so I used it up. Totally optional.) 4 Pork chops - Butterflied, Pounded and edges snipped so they don’t curl. 2C Jasmine Rice 1 Cucumber - sliced Lettuce - I recommend something with a soft leaf. Nuoc Cham: 6 tbsp Water 2 tbsp Fish Sauce 2 tbsp Sugar 1 Lime - juiced 1 clove Garlic - finely chopped Fat pinch Red Pepper flakes or sliced fresh chili Finely chop the lemongrass, I recommend a food processor for this. Then set aside in large bowl. Combine with finely chopped garlic, sugar, fish sauce, soy, salt and pepper. Mix well. Take 1/3 marinade and coat pork chops. Cover and refrigerate for at least 1 hr, but you can go as long as overnight. Store remaining marinade in freezer. Divide into two portions so it’s easy to use next time you want it. To make rice, wash and soak jasmine rice for 25 mins. Then firmly squeeze rice to break it. It’ll take a few minutes depending on how much rice you have. Be as patient with this as you like. Then drain, add in fresh water and cook that rice. When ready to eat, get your grill heated, drain off any excess marinade and grill those chops till charred and cooked through. Let rest for a few minutes while you plate everything else up. Slice up your pork, top with plenty of nuoc cham and eat! #cookingreels #cookingvideos #lemongrass #grilledpork #grilling #vietnamesefood #recipe #cooking #dinnerideas
Citrus Pearls 🍊 An unexpected and delicious top Citrus Pearls 🍊 An unexpected and delicious topping for this twist on pasta con le sarde 🐟 What would you top with them? Full recipe for them is below 👇🏻 ⁠ ⁠ 2 packets gelatin (14g total) ⁠ 1/2 Citrus juice, I used orange and grapefruit combo, you’ll want it to be tart⁠ Pinch of salt⁠ ⁠ 1-2 C neutral oil - well chilled⁠ ⁠ Combine your juice, gelatin and salt in a small sauce pan over medium heat. Heat mixture while whisking until gelatin is fully dissolved.⁠ ⁠ Once gelatin is dissolved, remove from heat, let cool for 3 mins and pour into a squirt bottle or similar container. Slowly drip into cold oil, the slower you add the gelatin mixture to the oil the smaller pearls you’ll get, go faster and you’ll get larger spheres. You pick your own adventure. ⁠ ⁠ Store em in the fridge till you are ready to use and then top em with whatever you like, I like em on with fish, hence the sardine toast. ⁠ ⁠ #citrus #gelatin #sardines #garnish #cookinghacks #pasta #pastaconlesarde
Pan Pizza with Salami and a Shaved Endive, Arugula Pan Pizza with Salami and a Shaved Endive, Arugula and Fig Salad For the Dough: Recipe makes 1 pan pizza in a quarter sheet pan – 9×13” or 10×15” both work. 400G (1½ c + 3 Tbsp) Warm Water 1 Tsp Active dry Yeast 2 Tsp Honey or Sugar 1 Tbsp Olive Oil 500G (3 1/2 c) Flour 1 1/2 Tsp Kosher Salt Toppings - Salami, Fresh Mozzarella, Shallots The Salad Part: (mix everything in a large bowl) 3-4 Heads Belgian Endive - Shaved Haldfull Arugula 1 Shallot - finely sliced 6-8 Figs - quartered Drizzle Olive Oil Juice from 1/2 Lemon Pinch Salt Fresh Pepper In a large bowl add all your dough ingredients. Mix well with a wooden spoon. Cover and let rise for at least 2 hours at room temp. Oil you baking sheet. Dump out dough and stretch to cover the pan. Let it rest for 20 mins and stretch again if it keeps springing back on you. Let rise uncovered for an hour at room temp. It should almost double in size and will hold a slight indentation when you poke it. Preheat oven as hot as it will go placing rack in center of the over. I baked this at 550°F (~285°C). Top pizza with salami, cheese and shallots. Bake pizza for 10 – 12 minutes, depending on oven temp. Once you see a slight bit of browning after those initial 12 or so minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3-4 mins on broil. Keep an eye on it so you don’t completely burn it. I’ve come very close before… Remove from oven and let cool slightly. Top with your salad and eat up! #cooking #recipe #baking #cookingreels #pizza #panpizza #saladpizza #dinneridea
Pan fried crispy chicken cutlets topped with arugu Pan fried crispy chicken cutlets topped with arugula and pomelo salad plus plenty of shaved parmesan. Recipe is below 👇🏻 2 Chicken Breasts - Butterflied and pounded thin 1 C Flour 2 Eggs 2 C Breadcrums Large Handful of Arugula Pomelo - diced or supremed Mandarin orange - diced or supremed 1 Shallot - finely sliced 1/4 C Olive Oil Salt Pepper Butterfly and pound your chicken breast. Season with salt. Coat with flour, egg then breadcrumbs. Pan fry till cooked through, brown and crispy. Toss arugula, shallots, pomelo, mandarin, olive oil, salt and pepper. Generously top your cutlet with that salad, add lots of shaved parmigiano. And then dig in! #cooking #recipe #cookingreels #chickencutlets #chickenmilanese #arugulasalad #friedchicken #pomelo #dinnerideas
Roasted Tomato and Corn Salad. Recipe👇🏻 1 Roasted Tomato and Corn Salad. Recipe👇🏻 1 Pint Cherry Tomatoes 3 Ears Sweet Corn 4 Chicken Thighs 1/2 Head Iceberg Lettuce 1 Avocado 1 Shallot For The Croutons: 4 Slices Sourdough 1/4 C Grated Parmesan For The Dressing: Juice from 1 lime Juice form 1/2 orange 1 tsp dijon mustard 1 tsp honey 1/2 C Olive Oil Salt Pepper Arrange tomatoes, corn and chicken on separate trays, toss with olive oil, S&P and roast at 425F for ~30 minutes or until slightly charred and chicken is fully cooked through. When chicken is cooked, remove from tray, but leave drippings. Toss cubed bread and coat in the remaining chicken fat, top with parmesan and bake at 375F for 15 minutes or until golden brown and crispy. To make dressing combine all ingredients and whisk until combined. When you’re ready to plate up, arrange everything on a large serving dish and top with plenty of dressing. #cookingvideos #dinnersalad #saladrecipe #recipe #chickensalad
Citrus Caviar Pearls 🍊 Recipe is 👇🏻 2 p Citrus Caviar Pearls 🍊 Recipe is 👇🏻 2 packets gelatin (14g total) 1/2 Citrus juice, I used orange and grapefruit combo, you’ll want it to be tart Pinch of salt 1-2 C neutral oil - well chilled Combine your juice, gelatin and salt in a small sauce pan over medium heat. Heat mixture while whisking until gelatin is fully dissolved. Once gelatin is dissolved, remove from heat, let cool for 3 mins and pour into a squirt bottle or similar container. Slowly drip into cold oil, the slower you add the gelatin mixture to the oil the smaller pearls you’ll get, go faster and you’ll get larger spheres. You pick your own adventure. Store em in the fridge till you are ready to use and then top em with whatever you like, I like em on with fish, hence the sardine toast. #citrus #gelatin #sardines #garnish #cookinghacks #cookingvideos

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