Easy Weekday Dinner

The struggle is real when it comes to prepping a weekday meal. Time’s limited and the last thing you want to do is spend a lot of time in the kitchen after work- I don’t know about you but I get HANGRY when I’m I have to wait to eat.

This meal is super easy to make and requires few ingredients for each portion and bonus, it’s healthy and tasty! You could also serve these items up separately and add it to your daily routine.

Grilled Portobello’s

Ingredients

• Large Portobello’s (prepare as many as you’re going to serve)
• Olive Oil
• Salt & Pepper
• Balsamic Glaze (they have this available in at the grocery store)

Directions

1. Brush the portobello tops with olive oil and sprinkle with salt and pepper.
2. Grill or cook on a grill pan for about 5 mins on each side or to your desired texture.
3. Drizzle with balsamic glaze and enjoy!

Feta Spinach Turkey Patties

Ingredients

• 2 pounds ground turkey
• 3 oz. Feta Cheese (or more if you’d like it cheesier)
• 1 small onion- diced
• 2 cups spinach roughly chopped
• Garlic powder, salt, pepper

Directions

1. Mix the top 4 ingredients together and season with the last 3 ingredients to your liking
2. Form the patties the way you’d like. With this recipe it can make 2 large patties or 3 medium sized.
3. Cook on the stove for about 8-10 mins each size and let the patties rest for about 5 mins. Make sure they’re fully cooked.
4. Serve with Portobello heads or buns

Roasted/Grilled Cauliflower with Chimichurri Sauce

Ingredients

• 1 Cauliflower head
• 3 cloves garlic
• 1/4 red onion
• 1/2 bunch parsley
• Crushed red pepper, salt, pepper,
• Olive oil

Directions

1. Trim the base of the cauliflower (no leaves) and cut the cauliflower in thick pieces
2. Drizzle the cauliflower steaks with olive oil and season with salt and pepper
3. Cook on the grill or in a 400 degree oven until tender (approx. 20 mins, though the grill maybe faster)
4. Prepare the chimichurri sauce by adding the garlic, onion and parsley to a blender or food processor. Pulse those ingredients while drizzling in olive oil until you have a combined mixture. Pour the sauce into a serving dish and season with salt, pepper, and crushed red pepper and stir.
5. Serve the cauliflower with this sauce and enjoy. Save the sauce up to 2 weeks, it goes great with just about any veggie or meat!

I hope these recipes add some variety to your weekday.

FYI: these recipes store really well and would be delicious for lunch the next day!

Bon Appetit- Selina

Brunching at Home

Hey ya’ll- Hope you had a great mdw! Was this Tuesday not the longest day ever? Please don’t let Tuesdays become the new Mondays <fingers crossed>.

So I’ve been on a brunch kick. Who doesn’t love mimosas and breakfast and lunch foods? I love the combination and the fact that pretty much anything goes. Plus brunch always feels super chic and classy. Definitely one of the easier meals to host and entertain.

I made this brunch meal for Mother’s Day a few weeks ago and repeated it again this past weekend. It’s been a hit every time so far with everybody!

I would keep your menu very basic and straight forward. I chose to do 1 sweet dish, and 2 savory mains (1 breakfast and 1 lunch item) along with a couple easy to prepare sides.

My sweet dish was from Chrissy Teigen’s cookbook Crave. If I haven’t said it enough already, this book is amazing. Her French Toast recipe was OUT OF THIS WORLD. So boozy and delicious it had everyone eating seconds and thirds. Best of all you could prepare everything the night before and all you had to do was pop it in the oven in the morning. Simple! So everyone- BUY HER BOOK.

Next item on the menu was breakfast hash brown cups. Perfect for meal prep actually and they hold very well. Plus they look adorable- presentation is everything.

Hash-Brown Cups 

Ingredients

• 1 bag frozen hash brown
• shredded cheese – I like spicy pepper-jack
• eggs
• non-stick spray
• cupcake tray
• Bacon
• green onion or chives
• 1/4 butter- melted
• salt & pepper

Directions:

1. Pre-heat the oven to 400F. Thaw hash-browns according to their directions. Spray the cupcake tray with non-stick spray (make sure to get every nook and cranny. Mix the hash browns with some salt, pepper and the melted butter. PACK the bottom of the cupcake trays with the mixture and pop it into the oven for 10-15 mins or until they start browning.
2. While the hash brown is baking, start to cook your bacon. Keep the strips nice and straight and cook until they’re about done, but not crispy. If they crisp up, it’ll be impossible to form the correct shape.
3. Take the hash browns out of the oven. Curl the cooked bacon inside the tin above the hash browns. Try to make sure they touch so that the egg won’t run out.
4. Sprinkle some cheese on top of the hash browns and then crack an egg on top. Be careful not to crack the yolk!
5. Sprinkle with salt, pepper and green onion and pop it back into the oven. Should take about 8-10 mins to cook. I like my yolk a little runny so it’s up to your preference!
6. Carefully take out the bites (I use a rubber spatula) and serve hot.

Can be refrigerated and reheated up to a week!

Next up is that something lunch oriented.

I follow Giada’s Salmon Cake recipe with some minor modifications. I use wheat saltines and add in some green onion into the combination. Make these the night before and refrigerate them over night. Then all you have to do in the morning is give it a quick pan fry.

For my sauce, I add in some Sriracha for a kick and more flavor.

Serve the cakes over a bed of arugula, fresh tomatoes and a squeeze of lemon.

Try these brunch tips and recipes and let me know what you think! Remember to make things easy for yourself so you can enjoy your company!

Chrissy T + Lemon Chicken

Alright in case ya’ll didn’t know, I’m OBSESSED with Chrissy Teigen and John Legend- like please adopt me/can we be best friends.

I’ve been DYING to get my hands on her new cookbook since she started writing it forever ago. Her Insta makes me drool-major- and I just knew this was going to be a slam dunk, after all Chrissy can do no wrong (yes, I think we’re on first name basis).

When I finally got my copy, I didn’t know what to make or where to start. Everything just looked so amazing, that it was sort of daunting. Lo and behold I just so happened to have everything I needed at home to make her Roasted Cauliflower, Feta and Orzo Salad (because what Asian doesn’t have orzo and feta at home- jk, but I’m an exception).

I made this salad and paired it with one of my favorite Lemon Chicken recipes and OH MUH GAWD– I had an orgasm in muh mouth. Her “salad” is BEYOND this world. It should be unholy- but it’s so damn good. So delicious in fact that I’ve made 2 batches in 2 weeks and have eaten it all by myself. This is one of those meals that it’s like too good to share…. But I’m going to do you a solid and share the recipe with you. Chrissy- no mean to offend or copyright infringe, but I can’t hoard all this goodness to myself. Please forgive me.

In case you don’t think that salad alone isn’t enough, here’s my recipe for yummy Lemon Chicken.

Ingredients:

• 2 Chicken Breasts- fileted in half
• 1 Lemon- Sliced
• 1 cup Flour
• Salt
• Pepper
• Lemon Pepper
• Olive Oil
• Butter or Margarine or Ghee

Directions:

1. Filet your chicken breasts in half, this helps ensure that everything cooks equally.
2. Salt, pepper and lemon pepper your chicken breasts. (be generous)
3. Coat your breasts in flour- brush off any excess flour
4. Heat up some butter and olive oil in a pan and get that hot.
5. Cook your chicken in that oily goodness for about 5 minutes each side. You should get a nice golden brown crust.
6. Remove the chicken from the pan and add in your lemon slices, feel free to add more butter as this will be your sauce. Season with salt and pepper. Cook the lemons until they’re slightly browned- not for too long as it’ll bring out a bitter taste.
7. Place lemon slices on top of the chicken and pour the sauce on top.

Serve with Chrissy’s AMAZING salad and enjoy. Seriously one of the best meals ever- I promise.

Adult Green Eggs & Ham

Grown up Green Eggs and Ham, yes- that’s right. Just like Dr. Seuss but for adults. Trust me this recipe is perfect for the season and delicious for a light dinner, brunch or an appetizer. You’ll feel healthy, full and 100% satisfied. Best of all you more than likely have most of the ingredients in your fridge!

Ingredients:

• 4 Eggs
• 1 Bunch Asparagus- washed, cut in half length wise and into thirds
• 1 Green Onion- chopped
• Other herbs on hand (I like using thyme)
• ¼ cup Milk- not necessary
• 4 pieces of Prosciutto (more if you’d like)
• Salt
• Pepper
• Lemon
• Chili Flakes (if desired)

Directions:

1. Beat eggs, with the green onion, herbs, milk and salt and pepper to taste. Make sure you beat them until they’re bubbly/frothy
2. Heat oil on the stove and sauté asparagus with salt, pepper and chili flakes if you’d like. Cook until the color changes to a bright green, that’s how you know they’re done. Finish with a squeeze of lemon juice
3. Cook eggs in a nonstick pan. My method of cooking scrambled eggs is to use a rubber spatula, and fold the eggs in until they’re no longer runny. It’s easy to overcook the eggs, they’re done when they start coming together
4. The prosciutto can be crisped in a pan or left as is
5. Lay the asparagus on the plate, topping with the eggs and then prosciutto. Finish off with some fresh cracked pepper and enjoy!

Easy Corned Beef with a Side of Cabbage

You might be thinking- what does this Chinese girl know about making corned beef and cabbage. And I don’t. I’m not an expert, but I do know that this is tasty- not necessarily authentic, but really good. Bonus: it’s approved by my half Irish boyfriend. 😉

This recipe is super easy to make and perfect for those in a time crunch.

Ingredients for Corned Beef

• 4 lbs of Pre-Marinated Corned Beef, should come with a package of spices (save this for later)
• 3 lbs Carrots, peeled and quartered- I LOVE Trader Joe’s Organic Carrots of Many Colors
• 3 lbs Baby Potatoes, scrubbed clean
• 2 strips Bacon, chopped into pieces
• 1 large Yellow Onion Quartered
• 1 Qt. Chicken Stock- low sodium
• Water as needed
• Parsley for garnish
• Dutch oven or oven proof pot

Directions:

1. Preheat the oven to 300 degree Fahrenheit
2. Heat up the Dutch oven over the stove and begin rendering the bacon.
3. Once the bacon fat has melted, placed the corned beef and sear, approximately 3 minutes each side.
4. Remove the corned beef from the pot
5. Place all your veggies (carrots, potatoes, onion) into the pot and stir so that they’re mixed
6. Put your corned beef back on top of the veggies and add the spice pack that came with the corned beef
7. Pour in the chicken stock and water until liquid reaches the corned beef (not fully submerged)
8. Keep the Dutch oven on the stove until it comes to a low boil
9. Cover the Dutch oven and move to the oven- allow it to cook for 2 hours or until the corned beef is fork tender, flip once after an hour

Corned beef & veggies at a boil

Cabbage is a vegetable that isn’t appreciated thoroughly. This recipe will be a hit and will on repeat all on its own.

Cabbage Steaks

Ingredients

• 1 full head Cabbage, remove the outermost layer and cut into thick slices
• 4 strips bacon, chopped into pieces
• 3 cloves Garlic, minced
• Chili Flakes
• Salt
• Pepper
• Olive oil

Directions

1. Coat the pieces of cabbage with olive oil, chili flakes, salt and pepper
2. Render the bacon in a non stick pan with garlic until aromatic, do a little at a time so that you can render new bacon between each piece of cabbage
3. Cook the pieces of cabbage until brown on each side
4. At the end if you have cabbage pieces that fell off, sauté it all together at the end. You won’t want to waste any of this!

Mound of Cabbage Steaks

Serve together and you’ll have a household of happy campers! Enjoy!

EPIC Bar Review

Yes, these are pretty EPIC. If you’ve heard of the Whole30 or have participated in the Whole30 you’ve probably heard of this brand. This is one of the only Whole30 approved “jerky”/meat bar available. What is so epic about EPIC bars is that the meat that they use is from a humanely treated animal, so that they’re living the good life prior to our consumption. Not only are they treated humanely, they have to be on a grass fed diet. Grass fed is not only beneficial to the environment, it also attributes to a healthier and leaner meat.

I hopped on the wagon and purchased the Whole30 starter kit along with the Uncured Bacon Bites (because who doesn’t like bacon?).

These bars are NOT cheap… they’re actually pretty pricey. But with all natural food, comes a hefty price.

I will admit right now that these are NOT for everyone. These are meant for meat lovers, not jerky lovers because the texture and taste is not that of your typical jerky. If you eat these with that mind set, you WILL BE DISAPPOINTED.

I’ve gotten about halfway through my starter kit and have loved most of the flavors I’ve tried. My favorite by far however is the Uncured Bacon Bites, they’re delicious and smoky. 10/10

• Bison Bacon Chia Bites: 7/10 Good but a little sweet
• Turkey Almond Cranberry Bar: 9/10 Tastes like Thanksgiving
• Lamb Currant Mint Bar: 2/10 I just can’t get over the weird minty sweet flavor
• Pulled Pork Bar: 8/10 Salty and super savory, the pineapple is a nice addition

Pros:

• High in protein
• Satisfies cravings
• Great Whole30 snack
• Natural

Cons:

• Expensive
• Flavors can be a hit or miss
• Texture can be tough to swallow, some are super spongey and chewy
• HARD TO OPEN, the bars are SO difficult to open, if anyone has pointers as how to get these suckers open please let me know!

I’ll let you know if I would consider re-ordering. If any of you have tried these- let me know thoughts and what your favorite flavor is!

Tasty Travels: GE Bistro

If you’re ever in the Chicagoland area and are looking for a great place to eat, check out Graham Elliot Bistro! Ryan and I went here last year and we’ve been dying to go back. The food, the service and ambiance is ridiculous. Not to mention you might get lucky and meet the one and only Graham Elliot (clearly I’m a fan).

First off their drinks are delicious and definitely have a kick. A few drinks will more than do the trick.

Their menu is seasonal and varies from time to time, but some of their staple must tries is the Caesar Salad and the Beef Stroganoff. Below are some of the items we tried.

Obviously we had to try the dessert and ordered the Cookie Sampler, baked cookies AND cookie dough- YES PLEASE

Lucky for us Graham was in the house (yes, we’re on first name terms). I almost died when I first saw him in the kitchen. He was so nice and was so involved with the whole restaurant process, from calling orders to running food to the table it was amazing to see him work. It was a real treat to meet him.

Best part of the evening was being able to spend it with this guy. 

Definitely recommend G.E.B. when you get a chance, bonus they’re often featured on Groupon!

Do you have any other recommendations in the Chicagoland area?

 

Skinny Asian Pasta Salad

I normally don’t cook Asian cuisine (even though I’m Asian), but I was inspired when I went to Trader Joes over the weekend when I saw an Asian Noodle to-go meal and wanted to recreate my own with a healthier twist.

What I love about this recipe is that you can literally dump any vegetables you have in your fridge and make your own version. Its super simple, is packed full of vegetables and tastes great leftover.

Below is what I used in my version.

Raw Ingredients

• 1 pack shredded green cabbage from Trader Joes
• 1 seedless cucumber- peeled and thinly sliced
• 2 carrots- peeled and julienned
• 1 cup cilantro chopped

Ingredients to be Cooked

• 3 medium size Shitake mushrooms- thinly sliced
• 1 pack edamame- pre-cooked and shelled
• 2 cups broccoli- chopped into bite size pieces
• 2 cans baby corn- drained and chopped into bite size pieces
• 2 cups green beans- cut into bite size pieces
• 1 pack noodles (spaghetti or angel hair)

 

Instructions

1. Boil package of noodles until they’re al dente. Drain and rinse with cold water to stop further cooking. Transfer into a large mixing bowl add some olive oil or sesame oil to it so that noodles don’t stick
2. Quickly sauté your veggies that you want cooked. Cook on high with your choice of cooking oil and a pinch of salt. Let your veggies cool
3. Transfer all your raw and cooked ingredients to your mixing bowl with your noodles.
4. Add your sauce and give it a good mix. Top with Cilantro

Extra Saucey Spicy Lime Sauce

• 3 cloves garlic- minced
• ¼ cup ginger- peeled and minced
• 2 Tablespoons of a Chili-Garlic sauce (or more if preferred)
• 1 ½ Tablespoons of Honey
• 3 Tablespoons of low sodium soy sauce or coconut aminos or whatever soy alternative you like you use
• 1 ½ Tablespoons of Rice Vinegar
• 1 Lime- juiced

Directions: Add all the ingredients together and whisk until combined. Feel free to make extra sauce or adjust to your taste!

Serve warm or cold. This would also be awesome with some tofu, chicken, shrimp, nuts, or steak. Enjoy!

DIY Chipotle

Chipotle is one of my favorite places to eat, just please no E.Coli. Thankfully it’s easy enough to duplicate at home and make a healthier version, with a few different recipes.

My favorite choice of meat is steak, it’s what I always order when I order a bowl or salad from Chipotle. This steak recipe is one of my favorites and could be used for anything from fajitas, steak bowls, steak salads, tacos, etc. Best of all, you can use a cheaper cut of meat and it’ll taste super flavorful and tender.

Recipe makes 4 servings, with plenty of leftovers

Ingredients for Steak:

• 4 lbs. of Flank Steak, trimmed
• 1 can of Ro*Tel Tomatoes Original
• 2 Tablespoons Worcestershire Sauce
• ½ cup Cilantro, chopped
• 2 Limes, juiced
• 2 cloves Garlic, minced
• Salt to taste
• Pinch of Cumin

Directions:

Mix all ingredients together and allow to marinade for at least 30 minutes. I like to do this in a zip-lock bag overnight if I have time, if not I mix it together in a bowl and make sure all ingredients are mixed properly.

Cook on the grill or grill pan, make sure it’s hot so you get a nice sear. Cook for 5-7 minutes on each side, depending on how thick your piece of meat is. I like mine medium rare, so when I reheat it, the meat doesn’t overcook.

Once you’re done cooking the meat, place the meat on a plate and let it rest for 10 minutes.

Slice and serve

Easy Guacamole Recipe

• 3 Ripe Avocados, scooped out/pits removed
• ¼ cup Red Onion or White Onion, diced
• ½ Jalapeno, diced (add more if preferred)
• 1 clove Garlic, minced
• ½ cup Cilantro, chopped
• 1 Lime, juiced (add more if needed)
• Salt to taste

Directions:

Add all the ingredients to a mixing bowl, except the salt. Mix with a fork (I prefer mine chunky so take it slow). Once all the ingredients are mixed roughly, add a pinch of salt and mix and add until it’s your preferred taste and texture.

Pico de Gallo

Ingredients:

• 4 medium Tomatoes, diced
• 1 clove Garlic, minced
• ¼ cup Cilantro, chopped
• ¼ cup Red Onion or White Onion, diced
• 1/2 Jalapeno, diced (add more if preferred)
• 1 Lime, juiced (more if preferred)
• Pinch of Cumin
• Salt to taste

Direction:

Thoroughly mix all the ingredients together, add any extra ingredient portions if you’d like. You can prepare this ahead of time.

Fajita Mix

• 4 Bell Peppers, sliced
• 1 small Red Onion or White Onion or BOTH, sliced
• ¼ cup chopped cilantro
• ½ lime juiced
• Olive Oil
• Salt to taste

Heat olive oil in a large pan, once the pan is hot add the bell peppers, onion and salt and sauté till tender, approximately 5 minutes. Turn off the heat and add cilantro and squeeze of lime juice and toss.

Now that you have all those parts completed, you can use them anyway you like it. Make a taco with corn tortillas, burrito bowl with lettuce and quinoa, or a salad (my favorite).

Enjoy and bon appetite!