Month: July 2023

Ahi Tuna Burger

Created on 7/25/2023

Ingredients:

  • 1/2 Sushi grade Ahi Tuna per burger
  • Marinade in homemade teriyaki sauce overnight
  • 1/2 cup kewpie mayonnaise
  • 1/2 lime
  • 1 tablespoon Sriracha
  • 1 teaspoon apple cider vinegar
  • Handful of spinach per burger
  • 1/2 avocado, sliced thin, per burger
  • Hamburger buns

Instructions:

Step One: Put portioned Ahi Tuna into homemade marinade overnight

Step Two: Combine kewpie mayo, lime, Sriracha and apple cider vinegar in a small bowl the night before

Step Three: Remove the tuna from the marinade. Sear the tuna on high heat on a grill or stove for two minutes per side. The goal is to keep the inside of the fish filet raw

Step Four: Assemble the burger. Toast to hamburger buns. Add spinach to the bottom bun. Add the tuna. Add the sauce on top. Add avocado on top of the sauce. And add the top bun

Elote Corn and Chicken Burritos

Created on 7/27/2023

Ingredients for chicken:

  • 1 lb boneless, skinless chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 oz chipotle peppers in adobo, finely chopped
  • 1 tablespoon vegetable oil

Ingredients for elote:

  • 4 ½ cups Corn (cooked, about 5 cobs of corn, see notes)
  • ¼ cup sour cream
  • 6 Garlic Cloves (minced)
  • 1 Lime Zested
  • 2 ½ tablespoons Lime Juice (freshly squeezed)
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper (optional)
  • 5 tablespoons Cotija Cheese (crumbled)
  • 3 tablespoons Cilantro (finely chopped)
  • Add Kosher Salt
  • Add Black Pepper

Instructions:

Step One: On a cutting board, season the chicken all over with salt and pepper

Step Two: Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight

Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side

Step Four: Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces

Step Five: Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned

Now on to the elite

Step Six: In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn’t creamy enough to your liking, add another 1-2 tablespoons of mayonnaise

Step Seven: Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish

Notes: I also like adding black beans and white rice for this burrito.

Vegan Pesto

Created on 7/20/2023

Ingredients:

  • 2 cups Fresh Basil (packed, large stems removed)
  • 3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
  • 3 large cloves Garlic (peeled)
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Nutritional Yeast
  • ¼ teaspoon Sea Salt (plus more to taste)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Water (plus more as needed)

Instructions

Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms

Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)

Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Notes: This sauce will be good in the fridge for up to a week.

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving