Crock Pot Pepper Steak

Pepper steak is a Chinese American dish in which strips of beef and bell peppers are stir fried in a wok and seasoned with soy sauce and ginger to create a delicious umami-packed meal.
Even though it’s actually a stir fry recipe, it’s easily adaptable to the Crock Pot. And while the slow cooker method is definitely not “authentic”, it certainly tastes awesome, and requires almost zero prep time.

Easy Blackened Chicken

First off, let’s make things clear: Blackened chicken is NOT the result of burning your chicken, or cooking it too long, or from it sticking to the pan.
No, the blackened part of the chicken is the result of a mix of spices and herbs (paprika, salt, cayenne pepper, cumin, thyme, white pepper and onion powder) that coats the chicken and when put to high heat, gives the chicken an outer char.
Usually the coated chicken is seared on a smoking hot skillet to create the blackened effect and then it finishes cooking in the oven.
But in an effort to simplify the cooking process, I skip the ‘smoking hot skillet’ part and instead cook the chicken under the broiler.
It gets a little less blackened but the taste and texture are there, believe me.

Curried Light Chicken Salad

As far as I’m concerned, I have a really clear idea of what a chicken salad should taste: crunchy, salty and sweet, juicy and tangy, fresh and light, flavorful and satisfying.
Believe it or not, this Curried Light Chicken Salad is all the above and maybe even more.
Which is the reason why I’ve been making big batches of this and snack on it throughout the week and pack it up for lunch.
YUM!

Simple Zucchini Chorizo Frittata

I went ahead and make you a perfect lunch for today.
Except I ate it. All. It was too good to resist.
So eventually if you could make your own lunch today, I think that it would definitely be best.
I’ll tell you what to use, how to cook it, and the reasons why you should cook it. I won’t go as far as cooking it though. Because I will eat it all.

Honey Glazed Chicken and Veggie Kabobs

Kabobs or skewers? I call them kabobs but I’ve noticed a lot of people say skewers.
It really doesn’t matter, but these Honey Glazed Chicken and Veggie Kabobs do matter.
Actually they’re the only thing that matters to me right now.
Chicken, zucchini, bell peppers, and onions marinated in zesty bath of oil, honey, soy sauce, and garlic.
Should I stop or do you want me to go on?

Peach Mint Lemonade

I know what you’re thinking “That’s pink lemonade! You’re trying to sell us homemade peach mint lemonade but that, right there in the pictures, is Crystal Light Pink Lemonade!”
I can’t blame you. I, just for fun, compared the two and there was no significant difference in color.
Believe me though, what you see in the pictures is pretty pretty pink homemade Peach Mint Lemonade.
So pink it looks like the river in candy kingdom, like it was made by a unicorn or by a princess. You decide.

(Vegan) Persian Eggplant Stew

A thing I have learned over the last 5 years here (has it been that long already?) is that people have very strong opinions on eggplant.
Some find it to the be awesome, especially when it’s spicy or paired with tomato sauce, others just don’t care about it, and no matter what you do with it, they’re never going to be converted.

Roasted Salted Paprika Almonds

Today’s recipe is brought to you by a couple of things: simplicity and an insatiable snack craving.
I’ve been so busy lately, I’ve found myself eating fewer meals, and nibbling throughout the day.
And despite the fact that recent studies have linked eating more meals during the day to better health, I’m not so sure about it...
Almonds though, of those suckers I’m pretty sure. They’re an excellent source of protein, good fat, and fiber, a constant staple in my pantry, and are one of my favorite snacks.

Crock-Pot Chicken Barbecue

Man this was great!
The shredded chicken is fall-apart tender and the sweet tangy flavor of the sauce bursted in the mouth.
YUM!

Not to mention this is arguably one of the easiest BBQ chicken I’ve ever made.
You know those times when you don’t have time to stand over the stove and want to cook something delicious with the minimum of fuss? this Crock-Pot Chicken Barbecue is going to save your life.
Throw everything in the slow cooker without any special prep and let it work its magic.

Spinach and Sun-Dried Tomato Zoodles

I know I haven’t made zoodles in forever, but with the official beginning of summer (i.e., Memorial Day weekend) I thought that some fresh and light crunchy zoodles paired with sun-dried tomatoes, spinach, and lemon juice would be the the perfect dish to celebrate the start of the hot season.

Mom's Parsley Potato Salad

If you grew up in a household where mayonnaise was almost forbidden — though she never admitted it, I’m fairly certain that Mom hates mayo — you can understand why I don’t have a family recipe for a classic (mayo-drenched) potato salad.
It was just not part of Mom’s cooking repertoire.
She did have her own version of potato salad though.
One that involved parsley, lemon, olive oil, capers, but — not surprisingly — zero mayo.

Smashed Potatoes with Tapenade

This recipe comes from celebrity chef Francis Mallmann whom I’ve discovered thanks to Netflix Original Documentary Series “The Chef’s Table”.
He’s the Argentine god of fire and I’ve cooked a lot from his cookbooks Seven Fires and Mallmann on Fire.
And if it wasn’t for him, I never would have thought to put these two flavors together in all the world of combinations: On one side the tapenade so briny, savory, and aromatic, on the other the ever-so-mellow boiled potato.
Who would have thought that they’d be any good together?
Thankfully Chef Mallmann did and he had the fortitude to put it in his cookbook for me to find.

(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry

Considering that my obsession with curry borders maniacal — I don’t mean to brag but there are so many curry recipes on this blog I can’t even count, including but not limited to, chicken tikka masala, chickpea tikka masala, sweet potato tikka masala, butter chicken, eggplant curry, coconut curry chicken, etc... — it should come as no surprise that today I have yet another recipe involving curry for you.

Zucchini Crust Grilled Cheese

Guys, today I made something awesome.
Awesome as in, literally awe-inspiring and awe-amazing.
But let’s start from the beginning. Almost three years ago I created what has become the most popular (and copied) recipe on this blog, my worldwide famous Cauliflower Crust Grilled Cheese.
A recipe that made headlines and sparked obsession around the entire globe. If you don’t believe me, read here
So today I decided the time was ripe to make something as incredible as my cauli crust grilled cheese.

Broccoli Flatbread

I don’t mean to sound corny but this broccoli flatbread is MMM MMM GOOD.
Made with only 3 ingredients (if you don’t count salt and pepper), these Broccoli flatbread not only are super easy to whip up but are also incredibly yummy, super colorful, and since they’re made with broccoli (aka one of the healthiest vegetable there is) they’re also good for you.
Wanna hear more?
I bet you do.

Vitamin C Bomb Smoothie

Is it me or it looks like spring is finally in the air?

The temperatures are still pretty chilly but the forecast says it will start warming up soon and the days are getting longer and lighter, if you know what I mean.
Although the approaching change in season has us rejoicing for the sunshine, warm weather, and blooming flowers that it brings, it also has us bracing for allergies and seasonal colds to flare up.
No matter how much you love spring, colds and allergies are not fun.
Luckily, there are natural ways to fend them off.
Such as charging on Vitamin C, which is considered the "muscle" of the immune system.

Crock-Pot Chipotle Lime Chicken

If you, just like me, think that there are many perfect marriages in the food world — like avocado and chocolate or garlic and butter or orange and pork — then you’re probably already familiar with chipotles in adobo sauce.
If not, let me give you a quick primer.
Chipotles in adobo are dried, smoked jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and a couple of spices, for a tasty sauce that packs serious heat but also plenty of balance and body.
What I really love about chipotle in adobo is that they’re complex enough to use as a solo seasoning but they pair really well with herbs, other spices, honey, etc.
These little suckers can do it all. Sauces, glazes, marinades, braises, soups, sandwiches, you name it.

Spanish Chicken with Chorizo and Potatoes

I’ve been thinking a lot recently about what it means to cook when you’re pressed for time.
I, for one, always had the luxury of time.
Even with a job, a blog, and at least two hours a day dedicated to training, the sum of my evening tasks is still only to make whatever I felt like making for dinner. And it doesn’t really matter if dinner is done at 9 p.m. or even 10 p.m. instead of say 7:30 p.m since I don’t have other mouths to feed (e.g., children) — except for the occasional friend or family member.

Mississippi Roast

Happy New Year guys!
I know, I know, we are well into the new year but I took a week off to recharge so I haven’t had the chance to wish you a Happy New Year yet.
I hope y’all started the new year with a bang.
Mine has been very chilled out so far. Ski, delicious food, good friends, good books, and no alarm clock. I recharged my batteries and it was incredible.
Now I’m back and it feels awesome. I’m so open to all that 2017 is going to bring.
Like the Counting Crows sang: maybe this year will be better than the last.
I have plenty of exciting recipes I can’t wait to share with you guys.
Starting with this Mississippi Roast.

(Vegan) Apple and Butternut Squash Soup with Walnuts and Marjoram

 At last, I have a new recipe for you in the heavily neglected category of apple recipes.
How could this have happened, you ask?
Fall’s here after all, which means it’s apple season.
And why haven’t I posted a recipe with apples yet?
I dunno, I dunno…