Tag: #delish

Salmon Fried Rice Bowl

I don’t know about you, but I love making bowl for dinner lately. You can add any protein, veggie or starch of choice! They are quick to put together, easy for meal prep and a perfect balance of nutrients.

This Salmon Fried Rice Bowl was made with very quick ingredients . I actually used a frozen blend fried rice and spiced it up. I know some people aren’t for the frozen veggies or canned items that are a short cut but life gets busy and it’s good to have a these items in the freezer for those quick and healthy meals.

Salmon Fried Rice Bowl

Ingredients:

Rice:
1 small yellow onion, diced
6 mini colored peppers, diced
4 garlic cloves, minced
16 oz bag frozen fried rice
2-3 eggs
1-2 tablespoons olive oil or avocado cooking spray
1-2 tablespoons light soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
sprinkle pepper

Salmon:
1lb salmon, cut into bite size pieces (try and cut around same size for even cooking)
1 tablespoon of olive oil or avocado spray
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
Sprinkle salt & pepper

Toppings:
Avocado, sliced
Fresh jalapeño, sliced
green onion, sliced
sriracha

Directions: Heat a medium skillet on high heat. Pre-heat air fryer for 4 minutes. In a medium bowl add in the salmon pieces, oil and seasoning. Mix well to make sure salmon is evenly coded. Add the salmon to air fryer pan or basket. Cook at 400° for 8-10 minutes flipping halfway through. (Note: Cooking time will vary based on air fryer and sizes of salmon pieces)

In the heated skillet add the olive oil and let heat for a minute. Next add in the onion, peppers and garlic and cook 2-3 minutes until it becomes fragrant. Add in the frozen fried rice next and cook 3-4 minutes. Mixing often to avoid sticking. Season the mixture with seasoning (add other flavors if you’d like) and drizzle in soy sauce and let cook another few minutes. Make a well in the middle of the rice, add in the eggs and scramble. Let cook 1-2 minutes and then mix all the rice together.

To assemble the bowl add the fried rice to the bottom and top with the salmon bites. Add your desired toppings. I used avocado, green onion, jalapeño and sriracha. Enjoy!




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Greek Chicken Bowl

I’m always trying to create healthy quick meals. Life can get crazy especially during the week so having a healthy meal you can partially prep ahead of time and put together quick is a good healthy alternative to take out!

This bowl can be adjusted to any specific flavors or food lifestyles. A Must try!

Greek Chicken Bowls

Ingredients:

Chicken:
1lb chicken breast or tenderloins
1 cup fat free greek yoguart
1 lemon, juiced
1 tablespoon lemon zest
1/2 tablespoon dried dill
1/2 tablespoon dried oregano
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Salt, to taste
Pepper, to taste
3 garlic cloves, minced
1-2 tablespoon, red or white wine vinegar
2 tablespoons olive oil

Salad:
2 cups tomatoes, diced
4 mini cucumbers, diced or cut in half moons
1 red onion, diced
2 garlic cloves, minced (or garlic paste)
1/2 cup Kalamata olives, sliced
1/4 cup extra virgin olive oil
1-2 tablespoons red or white wine vinegar
1/2 tablespoon oregano
salt, to taste
pepper, to taste

Bowl:
Cooked rice
1 cup tzatziki sauce
1/2 cup crumbled feta cheese

Pita Chips:
3 pitas, cut in triangles (I used a low carb high fiber option)
2 tablespoons olive oil
2 teaspoons oregano
2 teaspoons garlic powder
sprinkle salt and pepper

Directions: In a medium bowl add the Greek yogurt, lemon juice, lemon zest, garlic, spices, vinegar and olive oil. Mix well till fully incorporated. Add the chicken to a large gallon zip lock bag (or a bowl) and add in the Greek yogurt mixture. Mix all together until the chicken is fully coated. Marinate 3 hours or overnight.

To make the salad add all the salad ingredients to a medium bowl with the seasonings. Add more or less to your liking. Start with less vinegar and add more if needed. Make the salad ahead of time and let chill for 1-2 hours. This will help marry the flavors.

To make the pita chips drizzle with oil on both sides and sprinkle with seasoning. Place in heated air fryer at 400° for 8-10 minutes flipping halfway through. Make sure they start to get crisp, set aside. Note: they will crisp more once out of the air fryer.

The chicken can be cooked on the stove, baked, grilled or made in the air fryer. I used chicken tenderloins and cooked at 375° for about 10 minutes flipping halfway through in my oven air fryer. Chicken must be cooked to an internal temperature of 165°.

To assemble the Greek Chicken Bowl add you’re cooked rice (or a low carb alternative) top with chicken and add the salad on the side. Top with tzatziki and feta cheese.

Chef Notes: If you prefer chicken thighs you can easily swap out the chicken. If you have a Greek seasoning omit the above spices and use that. YUM! I have made this with low carb alternatives like cauliflower rice and low carb pita. Add extra cooked veggies for more volume.

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Lemon Garlic Chicken

I’m constantly working on chicken recipes! I get asked a lot for my favorite chicken dishes so I’m always working on a new great recipe! I like chicken, but not as much as beef. So, when I make a chicken recipe that knocks my socks off I know I’ve created a really great recipe! Well….this recipe is it!! I’ve been thinking about it since I made it and since I finished the left overs! Haha! This recipe is so full of flavors the marinade that ends up turning into the juice is so delicious you’ll be licking the plate!!

I love this recipe because you can use any type if chicken you want. In this recipe I used chicken thighs! I’m looking foward to trying it with chicken breasts next! Enough of this…let’s get to the good part.. the recipe!

Lemon Garlic Chicken

Ingredients:
4 chicken thighs, bone in & skin on
1 lemon, zested
1/2 lemon, juice
1/4-1/3 cup olive oil
4 garlic cloves, grated
2 tsp garlic powder
2 tsp onion powder
2 tsp parsley
2 tsp lemon pepper seasoning, optional
1 tsp salt
1 tsp pepper

Optional:
baby potatoes
crusty bread

Directions: Preheat oven 375°. In a medium bowl add the olive oil, lemon juice, lemon zest, grated garlic and all seasoning except the lemon pepper, whisk together and set aside.

In an oven safe pan add the chicken thighs and pat dry. Sprinkle the thighs with the lemon pepper if using. Pour marinade over the chicken thighs evenly.

Bake uncovered for 35-45 minutes until fully cooked to 165°. (Cooking time will depend on the size of the thighs) Let sit a few minutes before serving. Serve chicken with a few spoonfuls of juice and a nice chunk of crusty bread and your choice of sides!

Note: You can add baby potatoes to the pan, if they are bigger you may want to par cook before adding. Put them in the microwave for a few minutes before adding to the pan with the chicken. This chicken would be great over rice, noodles or even mashed potatoes.


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Pancetta & Swiss Egg Soufflé

I’m super excited about this recipe! I decided to give an egg soufflé a try and I was blown away. This recipe is a show stopper. They are better than the ones you can buy! I used pancetta and swiss cheese, but you can use any flavor combinations you like. Try these! I promise you won’t regret it!

Pancetta & Swiss Egg Soufflé

Ingredients:
1 sheet puff pastry, thawed
5 oz panchetta
8 oz grated swiss cheese
4 eggs
1 cup milk (2% or whole milk)
5 tbps butter
3 tbps flour
salt, to taste
pepper, to taste
1 egg (for wash)
cooking spray

4- 4oz oven safe ramekins

Directions: Preheat oven 400°. Cook the pancetta in a medium sauté pan until fully cooked and crispy.. Drain on a paper towel and set aside. Drain most of the fat from the pan (leave a little for flavor) Add in the butter and let it melt, slowly adding the flour and mixing well making a roux. Cook 2-3 minutes pull off the heat and set aside.

In a small bowl add the eggs and beat well. Add in the milk, roux and salt and peppers and mix fully. Cut puff pastry into 4 squares. Roll/flatten out each square slightly. Spray ramekins with cooking spray. Gently press the puff pastry into the ramekins leaving extra over the sides (this will be folded later).

Add swiss cheese to the ramekins and top with some pancetta, complete this with all of the ramekins. Evenly add the egg mixture to each ramekin. Top with a little more swiss cheese. Fold up the edges to completely cover the top. Beat 1 egg in a small bowl and brush over the top of the puff pastry in each ramekin.

Bake in the oven at 400° for 22-25 minutes until golden brown. Place a toothpick or knife into the center of the soufflé, if it comes out clean the soufflés are done. Remove from the oven and let set 5-10 minutes. Remove from the ramekin and enjoy!

Notes: You can use any ingredients to fill these soufflés with. Favorite cheeses or meats! If using veggies I’d sauté first to remove the moisture. These come out so perfectly crisp the moisture could ruin that.

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Air Fryer Garlic Butter Lobster Tail

I love seafood! Recently I made a seafood feast with crab legs, lobster tails, mussels and clams and it was so delicious! I call it “working” on content but it’s a delicious way to work if you ask me! Anyway, I love lobster and I decided to try to switch up how I make it! These were cooked in the air fryer and I must say they came out phenomenal. So quick, so tender and so delicious.

The best way is to butterfly the lobster. I started doing this a while back to my tails and I love how they come out. It looks pretty professional, too but it’s so simple! Start by cutting the top of the shell, pull the shell open and using your fingers pull the meat out and lay on top of the shell. You still want the meat attached to the shell slightly to keep it in place.

This recipe has a very simple garlic butter. You can just use butter and lemon and keep very simple. Check out the recipe and cooking instructions below.

Air Fryer Garlic Butter Lobster Tails

Ingredients:
2 lobster tails, butterflied
1/2 stick salted butter, melted
1 garlic cloves, grated
1-2 tsp fresh lemon juice
2 tsp parsley
sprinkle salt
sprinkle pepper

Directions: Preheat the air fryer. (Mine preheats for 3 minutes at 400°) Add the lobster tails to an air fryer safe pan. Add the butter, garlic, parsley, lemon and salt & pepper to a bowl and mix well. Using a brush, brush the butter mixture over the lobster. Add into the air fryer and cook at 380° for 4 minutes. After 4 minutes, brush more butter onto the lobster and cook another 4-5 minutes until fully cooked. The tail is done when the meat turns a milky white and the shell is a bright red. Note: Cook time will vary depending on the size of the lobster tail. These lobster tails were only about 5 oz each, anything larger make take 10-12 minutes to fully cook. Avoid overcooking as the lobster will become chewy and rubbery if over cooked.

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Pan Seared Chicken Breast

Chicken is one of the most used protein! Chicken unfortunately, is also one of the hardest proteins to get correct. So often the chicken come out over cooked and stringy. I will show you the best pan seared chicken breast. So juicy and tender and perfectly seared! I get a lot of questions on chicken breast so as simple as this dish is, I wanted to share it!

Pan Seared Chicken Breast

Ingredients:
3-4 chicken breasts, boneless and skinless 1 inch thick
1 tbsp olive oil
1 tbsp garlic and herb seasoning
sprinkle salt
sprinkle pepper

Direction: Heat a medium size sauté pan on medium high heat. Add in olive oil let heat 2 minutes. (Note: You want the pan to be hot, this will be how you get that nice golden sear.) Add in chicken breasts and cook for 4-5 minutes on each side. Cook times may vary based on the thickness of the chicken breast. You need an internal temperature of 165°, make sure to check the thickest part of the breast. This is where a meat thermometer comes in handy. Remove chicken from the pan and let rest a few minutes before enjoying.

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