Tuesday, April 4, 2017

Mini Tuna Melts with Bacon, Aioli, and Gouda in Phyllo Shellls

I came up with this recipe by mentioning to my daughter Gianna that I wanted to create a recipe using tuna. I looked in the fridge to see what I needed to use up before we move to our new house, and I randomly threw these items out there. "That actually sounds good," she said.

The crisp, flaky phyllo shells housed the tender tuna and grated gouda quite well. 

I thought it would be fun to play around with different toppings to make the presentation pretty, so I chose lemon and garlic dipped avocado pieces, chives, and tomatoes. What a fun, tasty new invention!

  • 15 mini phyllo shells
  • 1 (5 oz.) can of tuna, thoroughly drained
  • 3 tbsp. aioli or Best Foods Organic Garlic Mayonnaise
  • 1/2 cup of grated gouda or other cheese
  • 2 strips of bacon, crisped and chopped (Farmer John is my favorite)
  • Toppings: avocado, tomatoes, chopped chives
  1. Preheat oven to 400 degrees.
  2. Mix the tuna, aioli, 1/4 cup of the cheese, and the bacon together. Salt & Pepper to taste.
  3. Place about a teaspoonful into each shell. Top with remaining cheese.
  4. Cook 8 minutes, then add toppings and serve.

Tuesday, March 28, 2017

Chicken Parmesan Pasta Bake

My family loves pasta dishes, so I make them often! This has become a favorite of mine to make because it's so easy, it has all of the Rasico's favorite flavors, and leftovers are always requested for later.

When I met my husband, I had a job waiting tables in an Italian restaurant. I was also a trainer, so I taught new servers about Italian culture and gave them tests on the menu items and made sure they knew how every dish was prepared, because the menu was pretty unusual, and customers would have questions. The kitchen was open, so part of training was watching the items get prepared. Needless to say, I learned how to cook a lot of Italian food this way.

You can use any pasta in this dish. I chose mini penne because it's bite sized, and my husband is not a big fan of angel hair. I came up with this dish because he recently ordered the traditional chicken parmesan dish at an Italian restaurant, so I wanted to prepare something similar at home that he could pack up for later and take to work with him. This Chicken Parmesan Pasta Bake would also be a great dish to prepare for gatherings where everyone is pitching in. 

  • 1.5 cups of uncooked pasta
  • 2 medium boneless, skinless chicken breasts
  • 2 cups of Italian blend cheese
  • 2 teaspoons Italian herbs
  • 1 can (28 ounces) of crushed tomatoes
  • Torn basil, for garnish
  1. Bake the chicken for 25 - 35 minutes at 425 degrees, or until done. Let cool, then shred. 
  2. Prepare the pasta per package instructions, until al dente. Drain. 
  3. Combine chicken, pasta, and crushed tomatoes. Add Italian herbs and mix.
  4. Spray a square baking dish with oil, then preheat oven to 375 degrees.
  5. Spread half of the pasta mixture into the dish. 
  6. Top with half of the cheese, then the other half of the pasta mixture.
  7. Top with the remaining cheese, then bake for 20 - 25 minutes or until cheese is melted.
  8. Let rest 10 minutes, then garnish with torn basil and serve.

Sunday, March 19, 2017

Chicken Stir Fry with Roti

The first time we had roti, we were at Hat Yai, a Southern Thai restaurant in Portland. Roti is crisp, thin, flaky flatbread that melts in your mouth. One taste, and I was obsessed. Story of my life! Roti goes really well with this stir fry of lean protein and healthy veggies with a light, thin sauce.

When I found the roti at our Asian grocery store, I bought 5 packages. I was strolling through Fubonn in Portland, looking over all of the offerings in the frozen section, when I saw it. Obsessive label reader that I am, I approved of the ingredients. 

I have a rough life of serving as the cook to two daughters and a tall 6'2" and 200 pound hungry husband. You think I'm joking, but all I do all day is think of what I will make for breakfast, after school snack, dinner, and work or school lunches. Jereme and Gianna have pretty high standards, and Sasha is just plain picky. If I even fall into a rut, they will encourage me to get more creative. I think I took on my last well paying job just so that I could have an excuse to order food from Mediterranean Grill instead of cooking! Just kidding, anyone who knows me knows that I love going to three grocery stores a day so that I can do my meal planning. 

And since we close on a new house in May, my budget is super tight. One day we're in the front row of a Blazers playoff game against Golden State, the next, I'm browsing Managers Specials at Fred Meyer. I get so excited when I see I've got one day to use organic chicken breast tenderloins at a discounted price. 

Monday, February 27, 2017

Broiled Scallops

Most recipes for scallops usually have them pan seared just a few minutes on high heat on each side. I love to use my broiler, so I decided to throw some scallops in there to see how they'd turn out.

Easy peasy, guys!

I love the flavor of sea scallops, so I don't do much to them. These were seasoned with salt and pepper, dipped in melted butter, then finished with a squeeze of lime afterwards. I use the broiler a lot because you can cook food quickly, the oven door remains open so that you can keep an eye on the food, and you can usually broil in the same amount of time as you would if you were grilling. 

I loved preparing scallops this way! Simple is my favorite way to cook.

  • Scallops
  • Melted butter
  • Squeeze of lime
  1. Roll the scallops in melted butter. Place the scallops onto a foil lined pan. Pour the remaining butter on the top. 
  2. Broil 5 - 6 minutes per side, until browned, watching closely.
  3. Finish with a squeeze of lime.

Friday, February 17, 2017

Flat Iron Steak Salad

I'm a sucker for samples. Usually, all you have to do is give me a taste of food, and I'll buy it. That's probably why I frequent the same stores on a daily basis! The following recipe comes from one of my favorite grocery stores in my community. 

Ever since I discovered flat iron steak, it has been my go to. It's lean, it's easy to cook, and it delivers great flavor. I usually choose one that weighs about a pound, which is enough to feed my family of four. You can find flat iron steaks at Fred Meyer, and on occasion at New Seasons, if you live in the Northwest. If you're in the midwest or down south, you can find them at Kroger. They run about $8.99 per pound up here, but I noticed they're cheaper down south in cattle country.

The best way to serve flat iron is sliced thinly across the grain, like flank steak. I've gone back and forth between both kinds of steaks. Flat iron is still my favorite.

I marinate my steaks the way my parents did as I was growing up. We grew up using Three Crabs brand fish sauce, but now I buy Red Boat from Hung Phat. It's maybe seven bucks there, as opposed to the ten dollar price tag at New Seasons. We also used soy sauce in the marinade, but now I use Braggs Liquid Aminos. I noticed my daughter had a lot of stomach aches after she ate rice with soy sauce, so I switched to the gluten free source. A little turbinado sugar, tons of garlic powder, and that's just about how I marinate all my steak, pork, and chicken. Oh yeah, and duck and lamb too. (Think Pok Pok Vietnamese chicken wings.)

  1. Marinate the steak either using my method listed above, or with half a bottle of the dressing.
  2. Broil the steak on a foil lined pan for 8 minutes on one side, then 6 minutes on the other side for medium rare.
  3. Let the steak rest 15 minutes, then slice against the grain.
  4. Mix the remaining ingredients, then add the steak.

Wednesday, January 4, 2017

M&M Blondies

I rarely ever crave or create desserts, but these chewy bars are so worth the lifetime on the hips. I developed the craving when my friend Dan posted a picture of his M&M cookie from a bakery in Dallas. I searched all of Portland, and never found a single M&M cookie. So we made these.

When I Googled M&M blondie recipes, the one that caught my eye immediately was from my favorite Iron Chef Michael Symon. The year that I started blogging, I was creating recipes in my kitchen that I had built, where I had chosen every detail. My friend Scott had design credentials from a school in New York, and he'd taken me on a shopping spree. In one afternoon, he laid out all of our finds to make my new house a comfy home.

I was quite passionate about cooking new things, and I loved sharing the recipes. My older posts are amateurish, but they were fueled with excitement. I never cared who read, but friends were telling me they loved my posts, even though they didn't cook.

When I decided I was tired of outside sales, my husband let me quit my job. It came with a price. We had to sell our house that I loved. When I lost my dream kitchen, I lost a little of that food blogging love. I buried all my feelings away and lost myself every single day at Barnes and Noble. I read cookbooks in their entirety, looking for something to keep me going. The two books that I remember were from chefs Michael Symon and Sam Talbot

The Sweet Life is about Sam's life as a diabetic. I loved his voice in the book, and I was inspired to share my own voice in the same manner. I started cooking with shirataki noodles, and I never forgot the moment he had the best pork chop of his life. I was hoping he would win this season's Top Chef, and I was shocked when he made his exit. I hope to visit his new restaurant Pretty Southern in Brooklyn.

The other book I loved that year was Michael Symon's Live to Cook. Here's hoping I'm back in my dream kitchen again soon so that I can live that dream again. It didn't happen in 2016, but I'm optimistic about the possibility in 2017! Happy New Year! You can find his M&M Blondies recipe here: M&M Blondies

Friday, December 16, 2016

Reverse Seared Steak

There are so many ways to cook a steak. I found that in my Meatbook group on Facebook, many of the members loved this method. I checked it out, and here's what I found!

The ribeye was about 16 ounces, or a pound. I also cooked another alongside it.

The result was a perfect medium rare in my book.

I used a thermometer, but maybe it's out of date. Because most recipes I found for medium rare said 125 degrees was the target temperature.

I chose to use ghee for searing because it is clarified butter that is great for high heat, and some think it has healthy benefits for you. 

  • 2 steaks, about a pound each (mine were ribeyes)
  • Marinade: I use about 2 tbsp fish sauce, 1 tbsp liquid aminos, tons of granulated garlic, & a pinch of turbinado sugar
  • 1 tbsp ghee
  1. Heat the oven to 275 degrees.
  2. Place the steaks on a foil lined pan.
  3. Insert thermometer, and cook until the temperature rises to 125 degrees (about 18 minutes.)
  4. Prepare a pan over high heat with the ghee. Sear each side about 90 seconds until browned.