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Category: Main Dish
Here is a perfect Summer dish – a Vietnamese-style Noodle Bowl with Chicken. Herbs like mint and cilantro bring a freshness while lime brings brightness, chili brings heat, carrot sweetness, and the dressing tons of flavor to support it all. And let’s not forget the chicken; cooked in oyster and hoisin sauces before grilling or searing to add even more flavor. You have to agree there is a lot of flavor in this meal. Go ahead and take the challenge by making this dish. The lengthy recipe is not difficult and the results are spectacular! Save Print Vietnamese-Style Chicken Noodle Bowl Prep time: 20 mins Cook time: 2 hours 10 mins Total time: 2 hours 30 mins Serves: 1  …
Summer has arrived here in the Pacific Northwest and it is time to enjoy the grill as much as possible. Tonight I want to enjoy the grill with a quick dish – grilled prawns. I bet there will be more time spent preparing the prawns than actually grilling them. But that is OK… because when a dish is quick and incredibly delicious, it does not have to take a large investment of time. I paired this dish with Sesame Asparagus Salad and white rice. Simple, delicious and easily extensible from one diner to a group, what’s not to love here? Give this recipe a try, you won’t be disappointed! Save Print Sweet Chili Grilled Prawns Prep time: 15 mins Cook time: …
Have you ever wondered what I do with the remaining portions of raw ingredients that do not show up in a following post? I think solving that dilemma was critical to success when cooking for one – menu planning. It is easy enough to know that even moderate amounts (like one pound of ground beef) needs to be split into two or three (preferable) portions for different meals. But what about vegetables like bundles of asparagus, half peppers and half onions, half cans of diced tomatoes, etc? Typically I create a weekly menu and shop for the ingredients needed for those meals. I construct the menu so that I can make dishes that use partial amounts to reduce waste, but avoid stagnation in dishes. Well, this post should…
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
Tonight’s recipe is based on Claire Saffitz‘ recipe on the Bon Appetit website, which I found delicious. Like many stir fry dishes, this one is easy to prepare and full of flavor. Instead of serving it with rice I opted to make it with thin rice noodles (like the ones used for Phad Thai), a wonderful change-up. I also added oyster sauce to the dish to increase the umami aspect as a contrast to the spicy red pepper flakes and sour rice vinegar/rice wine combination. The sauce was a nice thickness – coating the chicken and green beans nicely and soaked into the rice noodles completely. Try this recipe and see for yourself, this simple dish has a lot going on! Save Print…
Here is a dish that will bring fireworks to your taste buds, just in time for the Fourth of July. I have been meaning to make this dish for you, but sadly I keep pushing it down the list. Well, tonight is the night and I am doing it. I used Chef John’s recipe as a base, of course adjusting it for a single diner and tweaking it with part of the recipe from America’s Test Kitchen. The combination of the Chef John’s simplicity and ATK’s flavor boosting technique take this dish to new heights. The lip-smacking tingle of heat from the pepper, the slight smokiness from the paprika (my idea!), the sweetness from the tomatoes, the brightness from…
With Summer weather here in the Pacific Northwest for this Fourth of July weekend, I decided to prepare a small flat iron steak with chimichurri for dinner tonight. Of course, regular visitors to the blog will know I love cooking beef sous vide style to get incredible results and this meal is no different. Cooked at 125 degrees F using my Anova One immersion circulator and finished on the grill, just writing about this dinner has my mouth watering. This is my first foray into making chimichurri and I am excited to enjoy this Argentinian delight with my steak. And is this meal easy? You bet it is. Simply it is a vacuum sealed steak taking a bath for a few hours before meeting the grill for some…
You know how we have labels for some of the days like Taco Tuesday, Hump Day for Wednesday, and Throwback Thursday; well I want to promote Mexican Monday. I think this attribution works wonders as now you can enjoy any of your south of the border favorites like burritos, enchiladas, tostadas, tacos, chimichangas, tequila, cerveza, etc… you get my point. To support this endeavor to recognize Mexican Mondays, I bring you a homemade Enchirito™ – that deliciously confused dish brought to you by Taco Bell. Now as regular readers should be used to, of course I tweaked this fast food for personal dining. I added spices, garlic, chunky onion, red and green bell pepper, and pinto beans to the ground beef filling. I topped it with enchilada…
Tonight’s dinner is one of my favorites to order when out at my local Chinese restaurant. Sometimes rather than go out, I make this simple and tasty dish at home so I wanted to share it with you. In my opinion, this dish is diet-friendly. It has a moderate amount of beef for the protein, you can control the amount of starch through the portion of rice (or noodles) you pair with it and the rest is vegetables and sauce. So… easy to prepare, flavorful, and healthy – what’s not to like! With all that going for it, let’s get cooking! Save Print Beef with Broccoli Prep time: 30 mins Cook time: 10 mins Total time: 40…
Tonight I re-visited a dish I made back in January. I had a hankering for jambalaya and decided to tweak my previous recipe. The result was this revised recipe which turned out extremely tasty. The use of canned diced tomatoes and tomato paste added a sweetness to balance out the heat from the cayenne pepper while the trinity of onion, celery, and bell pepper provide a solid flavor canvas to support the smoky andouille and gentle prawns. The thyme, oregano and creole seasoning add enhanced flavors for a robust, yet well rounded dish. Of course, omit the cayenne pepper if you prefer your jambalaya not very spicy, but I love that little extra kick. Having satisfied my hankering for jambalaya while enhancing a previous recipe, I call…