Pesto

Recipe from Damn Delicious

Ingredients:
-1 cup fresh basil leaves (4)
-3 cloves garlic (12)
-3 tablespoons pine nuts (12, but I had less, so was likely 10 tbsp)
-1/3 cup freshly grated Parmesan (actually bought a wedge and used the full thing)
-Kosher salt and freshly ground black pepper to taste
-1/3 cup olive oil - I used 1/4 cup x4 (1 cup)

Note: I used a big bag of basil, which contains 4 cups of basil leaves, so multiple x4.  Should use the big cuisinart and do all at the same time.  I did it in batches, which was very messy.

Directions:
1. Toast pine nuts (don't burn)
2. Rinse and pick off basil leaves
3. Grind up the Parmesan cheese wedge solo instead of grating (was just faster)
4. Add the pine nuts, basil leaves, garlic (salt & pepper forgot last time)
5. Drizzle in olive oil while emulsifying.

6. Divide into 4 batches.  I froze the other 3 in a bowl with the saran wrap touching.

*Italian

*American

Curry Cauliflower Rice - meal prep

Taken from Evolving Table.
Did not taste good, but it was because I modified it too much and the onion wasn't good, so had to eliminate.  Will try it differently next time.

Ingredients:
-1 lb chicken cubed
-1 yellow or sweet onion, diced
-1 red bell pepper, diced
-2 cloves of garlic (or garlic powder)
-1 bag of cauliflower rice
-1/2 cup of frozen green  peas (estimated) +/- peas/carrots/corn combo

SPICES:
-1 1/2 tsp curry powder (only did 1 tsp)
-1/4 tsp turmeric ground (think I added too much/more)
-1/4 tsp coriander ground (used 1 tsp or more of garam masala because didn't have this)
-3/4 tsp salt (don't think I added)

Directions:
1. Cook chicken - seasoned with curry, garam masala, turmeric (next time just do curry and salt?).  Set aside.
2. Cook onion, bell peppers, garlic
3. Add bag of cauliflower rice, frozen peas
4. Add spices and stir in

Notes:

Will have to research, but I think adding the garam masala instead of the coriander was my downfall.  Don't remember if I forgot the salt.

*Lunch

*Indian

Cilantro Lime Rice

Self-explanatory recipe, but if cooking 1.5 cups of uncooked rice, 1/4 cup of lime juice is too much.  Try halving that or about 2 tablespoons of lime juice.  Still tasted good, though.

*Sides

*Mexican

Chili Lime Cilantro Chicken

Recipe from Rasa Malaysia.
Eric really liked this.  I am a little hazy on the instructions since I made it last week.

Ingredients: (halved from original recipe)
-Chicken (chicken tenders, 1.5 lbs for 4 servings)
-Olive oil (~2 tablespoons)
-1/4 cup Lime juice (also used for cilantro lime rice)
-Lime zest 
-Cilantro (~2 tablespoons chopped, but likely was a lot more)
-1 Jalapeno, chopped
-2 garlic cloves, chopped
-Honey (est 1/2 tablespoon)
-Salt
-Chili powder to taste

Directions:
1. Mix all for marinade with chicken in ziploc bag.  Marinate for 2 hours.
2. Grease baking dish and add veggies (chopped bell pepper and onion), add chicken on top.
2. Bake for about 20 min at 400 degrees.


Notes:
-Served with cilantro lime rice, half an avocado, and Eric made veggies (bell pepper, onion, zucchini combo he made up)

Notes, part 2:
Made again with more garlic (5 cloves) and added jalapeño salt, cumin.
He said it was bland. So, next time add more spices - jalapeño salt, cumin, and chili powder

Eric also wanted the chicken diced.

*Mexican

Asparagus in the Air-Fryer

Recipe from Mama Shire.  Turned out pretty good since I couldn't use the oven.

Ingredients:
-Asparagus - cut into thirds
-Olive oil
-Salt
-Black pepper

Directions:
1. Mix together in ziploc bag

2. Cook in air fryer for 400 degrees at 10 minutes

*Sides

*American

Triple B Potatoes

Adapted recipe of Crash Hot Potatoes from The Pioneer Woman. Eric loves these potatoes!
Triple B = boiled, baked, and broiled

Ingredients:
-New potatoes (Used a 2 lb of red potatoes, which was good amount for 4 servings)
-Olive oil
-Garlic powder
-Salt
-Black pepper
-Rosemary (forgot the second time)
-Parmesan (didn't use, but may try next time)

Directions:
1. Boil potatoes (2 inches of water above potatoes) for about 20 minutes
2. Use fork to mash potatoes onto pan
3. Drizzle or brush olive oil onto potatoes
4. Sprinkle garlic powder, salt, black pepper
5. Extra - add rosemary (or try parmesan cheese)
6. Bake at 450 in oven - I estimated time, but website calls for 20 min (I think I did 10 min)
7. Broiled on top rack for ~2 minutes to get extra crispy if not already

Notes:

I boiled all the potatoes, but only baked and broiled half of them for first night, repeated the second night. 

*Sides

*American

Lemon Rosemary Chicken

Basic recipe, but Eric liked it, so posting it for reference.

Ingredients:
-Chicken breasts - used the chicken fingers about 1.5 lbs
-Garlic, minced about 2-4 cloves
-Lemon zest from one lemon
-Lemon juice from one lemon
-Rosemary - large sprig 
-Olive oil (& 1 TBSP of butter)
-Salt
-Pepper
-Red pepper flakes
-Lemon pepper seasoning
-2 tsp honey (I forgot)

Directions:
1. Marinate everything in a ziploc bag
2. Bake in oven for about 20 minutes at 400 F
3. Add in some melted butter to baking dish prior to baking

Notes:
Served with potatoes, asparagus (could do green beans or broccoli)

Edit:
Made a 2nd time and added lemon pepper seasoning and red pepper flakes. The recipe (little spicejar.com) also called for honey, but I forgot. Will want to try next time.
Also, baked in a baking dish with butter and olive oil instead of aluminum foil and pan because used the thin-sliced chicken that we got due to the coronavirus.

I also cuisinart-ed the rosemary, but I don’t think that is necessary. I think it would have been better if rosemary is dry because it was rainy and the fresh rosemary was too moist or wet.

*American

Kung Pao Chicken

Made Kung Pao Chicken this past weekend from Gimme Some Oven. Added onion and snap peas for more veggies.  Cooked chicken and veggies separately with fresh ginger and garlic.  Used red pepper flakes instead of chili peppers.

Ingredients:
-1-1.5 lbs chicken breast, cut into pieces
-1 red bell pepper, cut into squares
-1 (green/orange/yellow) bell pepper, cut into squares
-1 yellow onion, cut into squares

-extra veggie for 3 nights - frozen broccoli, edamame, or snap peas
-4 cloves of garlic, cuisinarted
-1 inch piece of ginger, cuisinarted
-1/2 cup of peanuts - bake in oven and add last! (let Eric bake)
-Heavy sprinkle of red pepper flakes
-green onions

SAUCE (4 servings):
-1 Tbsp honey
-3 Tbsp soy sauce
-2 Tbsp rice wine vinegar
-1 tsp sesame oil
-1/2 tsp ground ginger
-1/8 tsp white pepper
-1/4 cup of water
-1 Tbsp cornstarch - added last and stirred right before adding to avoid clumps

Directions:
1. Make the sauce by combining all ingredients.
2. Use cuisinart to chop garlic and ginger together
3. Cook chicken with olive oil and half the garlic/ginger.
4. Saute the bell peppers, onions, rest of garlic/ginger, red pepper flakes.
5. Add the sauce and stir until thickened.
6. Bake (let Eric "dress) peanuts in oven and add last

Notes:
-Served with rice, but next time could use zoodles.  Think I did this before with Skinnytaste recipe.

-recently made and not that good. Think I thinned out the sauce too much by adding extra water. Or need to increase because using more veggies to spread out over 3 nights

-3 nights need extra veggie (4 veggies)- used frozen broccoli that worked well

-made extra sauce for 6 servings - used 1.5 Tbsp honey, 5 Tbsp soy sauce, 3 Tbsp rice wine vinegar, 1/3 cup water, and double the rest and was pretty good

-eric said needed green onions

-instead of red pepper flakes, used serrano peppers and garden salsa peppers from the garden - sautéed garlic and peppers first before adding chicken or veggies

*Asian

Fajita Cauliflower Rice - meal prep

Another good lunch for weekday meal prep.  Modified from Kirbie's Cravings.

Ingredients:
-1 lb ground turkey
-2-3 cloves of garlic, minced (or 1 tsp garlic powder)
-1 yellow onion, diced
-1 red bell pepper, diced
-1 green (or yellow or orange) bell pepper, diced

FAJITA SPICES:
-2 tsp chili powder
-1 tsp ground cumin
-1 tsp garlic powder
-1 tsp paprika
-1/2 tsp salt
-1/4 tsp black pepper
-dash of cayenne pepper for extra spice

Directions:
1. Mix up fajita seasoning ingredients in a small bowl
2. In  large skillet, saute garlic, ground turkey, and onion.
3. Add fajita seasoning and bell peppers.  Cook until tender
4. Add in bag of frozen cauliflower (can microwave beforehand for about 1 minute)

Notes:
-Didn't add cilantro or lime due to time
-Can add more bell pepper colors if wanted - depends on how much chopping you want to do

*Lunch

*Mexican

Turkey Chili in Instant Pot

Made this Turkey (no beans) Chili using recipe from 2 different websites - Ambitious Kitchen and Wholesome Yum

Good for 6 servings or more

Ingredients:
-Ground turkey (1 lb)
-3 garlic cloves
-1 yellow onion, chopped
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-1 jalapeno, chopped (keep seeds)
-1 can Ro-tel
-1/2 cup low sodium chicken broth (or water)
-1 cup corn (used 1 whole bag frozen corn)

-1 can of garbanzo beans (rinsed)
-1 T Worcestershire sauce (optional)
-1 bay leaf (optional) 

-avocado (optional)

SPICES:
-2 T chili powder
-2 tsp ground cumin
-1 tsp dried oregano
-1 tsp black pepper
-1/4 tsp cayenne pepper
-1/2 tsp paprika
-1/2 tsp salt

Directions:
1. Cook rice in Instant Pot ahead of time
2. Sauté garlic, ground turkey, and olive oil until browned using sauté function on Instant Pot.
3. Add all other ingredients into Instant Pot and stir until combined.  Place bay leaf in middle
4. Close lid.  Press "Keep Warm/Cancel" to stop sauté cycle.  Select "Manual" setting and enter 15 min.
5. Wait for natural release or turn valve for quick release. 

Notes:
-Served with rice - cook ahead of time

-I replaced 1 can of diced tomatoes with 1 can of Ro-tel.  Could use 1 can tomatoes + 1 can green chiles.
-Adding garbanzo beans was a hit

-instead of cooking on meat/stew setting (35 min), I cooked on manual for 15 min and was fully cooked
-------------------------------------
Edit part deux
-try adding to spice: 1tsp dried basil, brown sugar, smoked paprika, some tomato paste to make thicker
-garnish: fresh cilantro and avocado

-good with cornbread. Used some jalapeño cornbread chips that were good, but a lot of processed ingredients. Try to find a good mix.

*American

Skinny Orange Chicken

This is one of my "go-to" recipes from Gimme some oven.

Ingredients:
-2 lbs chicken breasts, cut into bite-sized pieces
-salt and pepper
-Olive oil
-Toppings: green onions, toasted sesame seeds, orange zest

ORANGE CHICKEN SAUCE
-3 cloves garlic, minced (cuisinart-ed)
-1/2 tsp ground ginger (or use fresh)
-1/2 tsp white pepper
-1/3 cup of honey (can cut back)
-1/2 cup of orange juice
-1/3 cup soy sauce
-1/4 cup rice wine vinegar
-2 Tbsp cornstarch - add last minute to make sure no clumps when mixing
-zest of one orange (*KEY*)
-pinch of red pepper flakes (or more)

Directions
1. Make orange sauce by combining all ingredients.  Use medium bowl.
2. Season chicken with salt and pepper.  Cook with olive oil in pan, until nearly cooked through
3. Pour in orange chicken sauce and stir.  Let the sauce come to a boil and stir constantly until thickened.
4. Add green onions, toasted sesame seeds, and orange zest (if still have some)

Notes:
-Added less honey and cornstarch than original recipe called for.  Could do even less honey actually.

-Served with rice and broccoli to make it easy, but could do onions, bell peppers, snap peas.

*Asian

Cauliflower Fried Rice - Meal Prep

I have been using this cauliflower fried rice recipe for my lunches for weeks until I got sick of it.  Modified by adding extra frozen veggies and chili garlic sauce for spice.  Will alternate with cooked shrimp or chicken added.

Ingredients:
-1 lb cubed chicken or 1 bag of shrimp
-1 yellow onion, diced
-2-4 cloves of garlic, minced, or about 1 tsp garlic powder
-1 package cauliflower rice
-Frozen peas - estimate 1/2 cup
-Frozen edamame - estimate 1/2 cup
-Frozen peas/carrots/corn combo - just a sprinkle to get some color
-3 scrambled eggs
-3 T soy sauce
-1 T oyster sauce
-1 T chili garlic sauce
-1 tsp sesame oil

Directions:
1. Scramble eggs and set aside
2. Cook chicken or shrimp and set aside
3. Sauté onions and garlic (powder)
4. Add cauliflower rice, frozen peas, frozen edamame, frozen peas/carrot/corn combo
5. Add soy sauce, oyster sauce, sesame oil
6. Stir until everything is warm
7. Add in eggs and chicken or shrimp

8. Divide into 4 meals

*Lunch

*Asian

Brussels Sprouts with Bacon and Garlic

Made this for a second time this past weekend, and it's been a hit both times!
Modified from Clean Food Crush.


PAN ROASTED

Ingredients:
-6 slices of bacon (they say to use nitrate free, but I just used HEB turkey bacon)
-1/2 small red onion, thin slices
-2 lbs Brussels sprouts, trimmed and halved (get 2 bags)
-6 garlic cloves, minced (cuisinart-ed)
-Sea salt and pepper to taste

Directions:
1. Olive oil in non-stick skillet
2. Stir in bacon, onion, and Brussels sprouts
3. Sauté 4-5 minutes, stirring constantly (longer for me, taste one to see if done)
4. Add garlic, sauté, stirring for another 4-5 minutes until garlic is toasty
5. Sprinkle with sea salt and pepper - did this with step 2

Notes:
-I didn't cook the bacon before adding with Brussels sprouts and onions.  It didn't get crispy, but was thinking that the juices/fat would flavor the Brussels sprouts.  Maybe next time, would cook the bacon whole first until crispy, then cut and add with Brussels sprouts
-1 bag of Brussels sprouts isn't enough and 2 is too much.  Probably left out a handful of cut Brussels sprouts because didn't fit in the skillet.  Might have fit later as they shrink down.
-Next time, try adding garlic along with everything else as it didn't really get "toasty."

------------------------------------------
OVEN ROASTED

Best way so far
Cooked for 6 servings = two 1 lb bags

Ingredients:
-bacon (use nitrate-free turkey bacon), 2-3 slices per serving, cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic, 5-6 cloves cuisinarted
-Garlic powder
-Onion powder
-Sea salt and pepper to taste
-Olive oil

Directions:
1. Wash brussels sprouts, trim and half. Leave on towel to completely dry.
2. Heat oven to 425 F
3. Toss Brussels sprouts with olive oil, garlic, garlic powder, onion powder, salt, pepper
3. Spread onto pan - used nonstick one with olive oil and no foil
4. Spread chopped bacon on top - remove fat if there
5. Cook in oven for about 25 min

Added balsamic glaze the first time.
On reheat the 2nd night, I added some Parmesan cheese and Italian cheese on top. Heated in oven again at 250 F, then broiled for 2 min, maybe a little less would have been better.

NEXT TIME:

Reportedly, per NYT Cooking's method, mix Worcestershire sauce with lemon juice and garlic while Brussels sprouts are roasting in 450 degree oven.  After they've finished cooking, pour the sauce while it's still hot. ---haven't tried yet!

-----------------------------------------
AIR FRYER

Made in the air fryer, which was maybe a little faster than the oven.
Also 2 bags was too much for one.  Eric pre-cut, so I have half the rest uncooked and cut in the fridge.

-4-5 slices of bacon (used 3 slices accidentally, used HEB version this time), cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic powder
-onion powder
-sea salt and pepper to taste
-olive oil
-after cooked, also added zest and juice from 1 lemon - Eric not sure about lemon
-after cooked, also added grated pecorino cheese

Directions:
1. Airfy for 7 min on 350 F (shake afterwards) - went up to 10 min on 370 F

2. Airfry for another 5 min on 400 F (would do 7 min next time) - went up to 7 min

*Sides

*American

Thai Basil Chicken

Last Sunday, I made Thai Basil Chicken from Skinnytaste. 2nd time around, I made Chef John's Allrecipes with the Thai Basil from the garden, and Eric liked it better. Updated all the changes.

Ingredients:
-1 package of chicken tenders sliced into cubes
-1/3 cup of chicken broth (FORGOT)
-1 tbsp oyster sauce
-1 tbsp light soy sauce
-1 tsp fish sauce
-1 tsp coconut sugar (can sub brown sugar) - KEY bc Eric said it needed something sweet last time
-5 cloves garlic, minced
-1 serrano chile, sliced thin (kept all seeds)
-1 shallot thinly sliced (FORGOT)
-avocado oil
-1 cup Thai basil (didn't have to slice because small from the garden)
EXTRA - 1 red bell pepper + 2 green bell peppers + 1 yellow onion
EXTRA (alt) -  broccoli

Directions:
1. Mix chicken broth, oyster sauce, soy sauce, fish sauce, sugar
2. Marinate chicken with above
3. Gather Thai basil from garden
4. Cuisinart garlic
5. Thinly slice serrano chili and shallots
6. In pan (used the silver pan), heat avocado oil --> add garlic, serrano chili, shallots --> cook 30 seconds
7. Add chicken and cook on high heat (around 7 or 8 on stove)
8. Take off heat into bowl, and mix in Thai basil
9. Depending on veggies, cook bell peppers and onions in pan - can add soy sauce/oyster sauce/garlic powder

Served with jasmine rice.

Notes:
This updated version was better received than before.  I think it was the coconut sugar, cutting meat into cubes, and the real Thai basil.

Forgot the chicken broth and shallots from Chef John's recipe, but want to try next time.

*Thai

*Asian

Pecan Pie

I made Pecan Pie last Saturday because my husband didn't get to have any at a dinner the week before.  I have never made any kind of pie before much less a pecan pie.  I had to even buy the pie dish.
I looked at several recipes, but drew mainly from Chef John's recipe, and made some modifications.

Ingredients:
1 Pillsbury pre-made pie dough
1 bag of beans
1 bag of pecans
1/2 cup/1 stick salted butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 tsp salt
3 eggs

Ingredient notes:
I didn't add flour, milk, or bourbon - mainly because other recipes didn't call for it, and I didn't feel like buying them. Other recipes called for half dark syrup/half light syrup or the addition of maple syrup, which I may consider in the future.

Directions (in past tense):
1. Preheated oven to 350 degrees
2. Rolled out the dough a little bit to fit the 9.5 inch pie dish. (Future note - don't need to spread it out over the edge of the dish.)
3. Placed parchment paper over pie dough in dish, then added the cheap beans on top.  Heated for 15 min with beans + 5 min without beans. I think I should have heated for even less time to get the barely golden look.
4. Toasted pecans for 7 min, and they were a little burnt in the back.
5. Mixed the white sugar, brown sugar, light corn syrup, vanilla extract, and salt in a bowl.  *Next time, do NOT do this.  Mix both sugars + salt in a bowl, and light corn syrup + vanilla extract in a different bowl.  Otherwise, it's a sticky mess.
6. Heated butter, constantly whisking to make "brown butter" (saw in another recipe) for several minutes in my silver saucepan.  Not sure if it ever turned brown or not.
7. Added the sugar mixture to the saucepan, which was difficult as it stuck to the bowl as I mentioned. I constantly whisked for several minutes even after it boiled, although I think I was supposed to whisk only up until it started boiling.
8. Cooled the mixture for 10 minutes.  Although I cooled for too long because when I slowly added to eggs, it was so thick that it would just clump up.  Will only cool for 5 minutes or less next time.  I ended up re-heating the mixture and adding the eggs to it.  There was a few scrambled egg floaters.
9. Spread the pecans into the pie crust, and then added the mixture over it.  Patted down with a spatula.
10. Baked for 40 minutes, which was way too long.  It was burnt, but tasted pretty good still.

Grade (for myself): B-

*Dessert

Why?

So, I'm having a slow work day, and I decided to start a recipe blog.  This is also done out of necessity as Pinterest removed all of my personal comments on recipes as they switched to community comments only.  So now, I don't know if I used 1/2 cup of this instead of 1 cup of that or subbed this for that.
I don't know how well I will keep this blog up, but it will be good for at least one recipe.