Hoisin Chicken Cabbage Tacos
1 large head savoy cabbage
2 cooked chicken breast halves – or – 1 rotisserie chicken, meat removed from the bones and shredded with a fork
1 jar hoisin sauce
1 lime
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots or 1 cup baby carrots
1 fresno chili, ribs and seeds removed, thinly sliced
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes or aleppo pepper
Instructions
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling.
In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the shredded chicken in a bowl, add half the hoisin mixture, and stir to combine.
Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro.
Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes.
Sunday, March 19, 2017
The visionary starts with a clean sheet of paper, and re-imagines the world
Sheet Pan Chicken Fajitas
Serves 4
Ingredients
1 large onion, cut into thick slices
2 bell peppers in any color, cut into thick slices
1 pound boneless, skinless chicken breast, cut into 1″ slices
McCormick’s Taco Seasoning
flour or corn tortillas
whatever toppings you like: guacamole, pico de gallo, cilantro, shredded cheese, lime wedges, sour cream, beans, rice, or shredded lettuce
Instructions
Preheat oven to 375. On a parchment-lined sheet pan, toss onion, bell pepper, and chicken with a drizzle of olive oil and 1/2 pack McCormick Taco Seasoning. Spread out in an even layer.
Bake for 20 – 25 minutes, until chicken is cooked through and veggies are tender. Wrap tortillas in foil, and place in oven for last 5 minutes to warm.
Serve with a platter of toppings so everyone can build their own. Eat!
Serves 4
Ingredients
1 large onion, cut into thick slices
2 bell peppers in any color, cut into thick slices
1 pound boneless, skinless chicken breast, cut into 1″ slices
McCormick’s Taco Seasoning
flour or corn tortillas
whatever toppings you like: guacamole, pico de gallo, cilantro, shredded cheese, lime wedges, sour cream, beans, rice, or shredded lettuce
Instructions
Preheat oven to 375. On a parchment-lined sheet pan, toss onion, bell pepper, and chicken with a drizzle of olive oil and 1/2 pack McCormick Taco Seasoning. Spread out in an even layer.
Bake for 20 – 25 minutes, until chicken is cooked through and veggies are tender. Wrap tortillas in foil, and place in oven for last 5 minutes to warm.
Serve with a platter of toppings so everyone can build their own. Eat!
I don't have aluminum foil on my windows anymore
Baked Salmon and Asparagus in Foil
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Directions
Preheat oven to 400 degrees.
Cut four sheets of aluminum foil about 14-inch long.
Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.
Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Directions
Preheat oven to 400 degrees.
Cut four sheets of aluminum foil about 14-inch long.
Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.
Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Tuesday, March 14, 2017
The buffalo isn't as dangerous as everyone makes him out to be. Statistics prove that in the United States more Americans are killed in automobile accidents than are killed by buffalo.
Buffalo Chicken Calzones
Ingredients
1 rotisserie chicken, shredded (about 3 cups)
1 cup hot Buffalo sauce
1 cup ranch dressing
Pre-made pizza dough
2-3 cups mozzarella cheese, shredded
Olive oil
Ranch or blue cheese dressing, for serving
Preparation
1. Preheat oven to 400˚F/200˚C.
2. In a medium mixing bowl, combine shredded chicken with hot sauce and ranch.
3. Cut the pizza dough into 4 equal pieces (or roll it all out to make one large calzone!). Roll/stretch out each piece into rounds.
4. Sprinkle half of each dough round with mozzarella cheese.
5. Portion a few tablespoons of the chicken over the cheese on each. Top with additional mozzarella.
6. Fold the dough over itself to make a half circle and pinch closed. Transfer to a greased baking sheet.
7. Brush each with a light coating of olive oil.
8. Using a sharp knife cut 2-3 thin strips on the top of each calzone to allow steam to escape while cooking
9. Bake in a preheated oven for 20-25 minutes, or until golden.
10. Cool slightly, serve with a side of blue cheese or ranch dressing.
11. Enjoy!
Ingredients
1 rotisserie chicken, shredded (about 3 cups)
1 cup hot Buffalo sauce
1 cup ranch dressing
Pre-made pizza dough
2-3 cups mozzarella cheese, shredded
Olive oil
Ranch or blue cheese dressing, for serving
Preparation
1. Preheat oven to 400˚F/200˚C.
2. In a medium mixing bowl, combine shredded chicken with hot sauce and ranch.
3. Cut the pizza dough into 4 equal pieces (or roll it all out to make one large calzone!). Roll/stretch out each piece into rounds.
4. Sprinkle half of each dough round with mozzarella cheese.
5. Portion a few tablespoons of the chicken over the cheese on each. Top with additional mozzarella.
6. Fold the dough over itself to make a half circle and pinch closed. Transfer to a greased baking sheet.
7. Brush each with a light coating of olive oil.
8. Using a sharp knife cut 2-3 thin strips on the top of each calzone to allow steam to escape while cooking
9. Bake in a preheated oven for 20-25 minutes, or until golden.
10. Cool slightly, serve with a side of blue cheese or ranch dressing.
11. Enjoy!
Friday, March 3, 2017
Fishing is boring, unless you catch an actual fish, and then it is disgusting.
Mediterranean Cod Packets
1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives
Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives
Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
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