Month: September 2022

Chicken and Squash Tortilla Soup
September 18, 2022

Chicken and Squash Tortilla Soup

Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternut squash. Finally, I top the soup with crispy fried corn …

soup
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by Sharon
Bulgogi Steak and Corn Tacos
September 17, 2022

Bulgogi Steak and Corn Tacos

Bulgogi Steak and Corn Tacos are one of our favorite summer dinners. I start these tacos by marinating tender skirt steak in a sweet soy and sesame marinade. Then, I make some Korean-inspired Spicy Cheesey Corn. Finally, I add both of these to soft flour …

beef
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by Sharon
Gochujang Chicken and Corn Tacos
September 16, 2022

Gochujang Chicken and Corn Tacos

Gochujang Chicken and Corn Tacos are one of our favorite summer recipes. I start this recipe by marinating and baking spicy gochujang chicken. Then, I top the chicken with trendy Korean-style Spicy Cheese Corn. We like these gochujang chicken tacos for several reasons. First of all, I like that I can make the components of this dish ahead of time. Secondly, I like that it only takes me about thirty minutes of hands-on time to prepare this dish. Thirdly, I like making this in the summer, when corn is at its freshest. And, lastly, we all love the spicy, tender chicken and the cheesy, fresh corn.

The Equipment I Used

  • A Baking Sheet- I use a big baking sheet to cook the chicken on.
  • A Grill Pan- Use this to grill the corn. Or just grill the corn in any big skillet.

The Ingredients Needed for Gochujang Chicken and Corn Tacos

  • Gochujang Sauce- You can find this Korean sauce with the Asian foods at your market.
  • Sesame Oil- Use pure sesame oil. You can find this in the oil section or the Asian section.
  • Mirin- You can find this with the Asian foods.
  • Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken because I find it to be the most tender.
  • Tortillas- I used flour tortillas but you can also use corn tortillas.
  • Corn- Use fresh corn on the cob.
  • Corn Syrup- You can find this in the baking section of your market.
  • Cotija Cheese- Find this with the international cheeses at your market.

How I Made my Tacos

  • First, I marinated the chicken.
  • Next, I baked the chicken and sliced it up. Watch the chicken closely under the broiler.
  • Then, I steamed and grilled the corn. Take care not to burn the corn.
  • Finally, I mixed up the Spicy Cheese Corn and added it to the chicken on top of the tacos.

If you like spicy flavors, you need to try these delicious Gochujang Chicken and Corn Tacos.

Gochujang Chicken and Corn Tacos
Gochujang Chicken and Corn Tacos
Gochujang Chicken and Corn Tacos

Gochujang Chicken and Corn Tacos

Tender chicken marinated in sesame oil and gochujang sauce, piled into a flour tortilla with cheesy, spicy grilled corn.
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Prep Time 30 minutes
Cook Time 35 minutes
marinating time 2 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

For the Gochujang Chicken Tacos:

  • ¼ cup sesame oil
  • ¼ cup gochujang sauce
  • 1 tbsp. grated peeled ginger
  • 2 tbsp. minced garlic
  • 1 tbsp. mirin
  • 1 tbsp. light corn syrup
  • 1 minced shallot
  • 1 tbsp. soy sauce
  • 2 pounds boneless, skinless chicken thighs
  • ¼ cup sliced scallions
  • 1 tbsp. sesame seeds
  • 8 flour tortillas

For the Spicy Cheese Corn:

  • 3 ears corn on the cob
  • 2 tbsp. unsalted butter
  • ⅓ cup mayonnaise
  • ½ tsp. sugar
  • 1 tsp. gochujang sauce
  • 2 tbsp. minced cilantro
  • 2 tbsp. cotija cheese
  • ¼ tsp. chili powder

For the Garnishes:

  • 2 tbsp. cotija cheese
  • 2 tbsp. minced cilantro

Instructions
 

For the Gochujang Tacos:

  • Mix all of the ingredients, except for the chicken, scallions, and sesame seeds, in a large bowl. Add the chicken, stirring until it is well coated with the marinade. Cover and refrigerate for 2 to 3 hours.
  • Preheat the oven to 375°.
  • Spread the chicken out on a large baking sheet, and bake it for 30 minutes, and then broil it until browned. Watch it closely, because it can burn quickly. Take the chicken out of the oven, slice it, and sprinkle it with the scallions and sesame seeds.
  • Toast the tortillas in a cast iron pan until they're browned. Fill with chicken, and top with the Spicy Cheese Corn and the garnishes.
  • Mix all the ingredients in a small bowl, and cover and refrigerate until serving time.

For the Spicy Cheese Corn:

  • Steam the corn on a plate, covered with a paper towel, in the microwave, for six minutes. Heat a grill pan on high heat. Butter the corn and grill the corn until charred. Remove the corn kernels from the ears.
  • Mix the corn with the rest of the ingredients.

For the Garnishes:

  • Sprinkle on the cheese and cilantro
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Rotini with Pesto and Burrata
September 15, 2022

Rotini with Pesto and Burrata

Rotini with Pesto and Burrata is one of our favorite summer pastas. I start this pasta dish by making a fresh basil and pine nut pesto. Then, I toss the pesto with rotini pasta, tomatoes, arugula, and parmesan cheese. Finally, I top this yummy mixture …

meatless
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by Sharon
Red Pepper Pesto Pizza
September 14, 2022

Red Pepper Pesto Pizza

Red Pepper Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making pizza dough in the bread machine. But I’ve also attached the recipe for my hand-kneaded pizza dough. Then, I roasted a pepper and made my red pepper pesto. …

meatless
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by Sharon
Chipotle Chicken and Corn Tacos
September 13, 2022

Chipotle Chicken and Corn Tacos

Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like this dish for several reasons. First of all, I like that these tacos can be made ahead of time. I like to prepare all the components, and then assemble the tacos right before serving. Secondly, I like that I can make this whole taco meal in just about one hour. And, lastly, we all like the tender chicken, the sweet corn, and the salty queso fresco.

The Equipment I Used

  • A Food Processor- I use this to chop up all the veggies. If you don’t have a food processor, you can mince up the veggies finely.
  • A Dutch Oven- I like to use an enameled cast iron Dutch oven to braise my chicken. You can use any four quart or larger pot with a tight-fitting lid.

The Ingredients Needed for Chipotle Chicken and Corn Tacos

  • Chicken- Use boneless chicken thighs. I always use Bell and Evans chicken because I find it to be the most tender.
  • Chipotles in Adobo Sauce- You can find this in a can in the Hispanic section of your market.
  • Chicken Stock- I always use my homemade stock. The recipe is below.
  • Queso Fresco- I like to store this in the freezer.
  • Corn- Use fresh corn on the cob.
  • Lime Juice- Be sure to use freshly squeezed lime juice.

How I Made my Tacos and Salsa

  • First, I braised the chicken. Your chicken should simmer, not boil.
  • Next, I made the Roasted Corn Salsa.
  • Finally, I toasted the tortillas and filled them with the tender and spicy chicken and the corn salsa.

If you like tacos you need to try these tender and spicy Chipotle Chicken and Corn Tacos.

Chipotle Chicken and Corn Tacos
Chipotle Chicken and Corn Tacos
Chipotle chicken and corn tacos

Chipotle Chicken and Corn Tacos

Flour tortillas filled with braised chipotle chicken and roasted corn salsa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Braised Chipotle Chicken:

  • 6 boneless, skinless chicken thighs
  • 1 tsp. each garlic powder, black pepper, onion powder
  • ½ tsp. kosher salt
  • 1 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 2 cloves chopped garlic
  • 1 cup chopped onions
  • 4 plum tomatoes, chopped
  • 2 tbsp. chipotles in adobo sauce
  • 3 tbsp. tomato paste
  • 1 cup chicken stock

To Assemble the Tacos:

  • 8 six- inch flour tortillas
  • 1 lime, cut in wedges

For the Roasted Corn Salsa:

  • 2 ears corn on the cob
  • 4 tsp. butter
  • 1 cup halved cherry tomatoes
  • 1 chopped avocado
  • ½ cup crumbled queso fresco
  • ¼ cup minced cilantro
  • 2 tbsp. fresh lime juice
  • 1 clove minced garlic
  • 1 tbsp. extra virgin olive oil
  • ¼ tsp. each kosher salt and pepper

Instructions
 

  • Begin by making the Braised Chipotle Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
  • Preheat the oven to 400 degrees
  • As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
  • While the chicken braises, make the Roasted Corn Salsa: Peel the husks off the corn and wrap each cob in some foil with two teaspoons of butter. Roast for 30 minutes. When the corn is done, cut the kernels off the cob. Mix the corn together with the rest of the salsa ingredients.
  • Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned. You can wrap them in foil to keep them warm.
  • When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
  • To Assemble the Tacos: fill each tortilla with some of the chicken and the salsa. Serve with lime wedges.
Keyword Chicken
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
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chicken
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by Sharon
Falafel with Lemon Tahini Sauce
September 12, 2022

Falafel with Lemon Tahini Sauce

Falafel with Lemon Tahini Sauce is one of our favorite meatless meals. I start this dish by deep-frying the falafel chickpea patties. Then, I stuff the falafel in pita pockets, and drizzle on the Lemon Tahini Sauce. Finally, I add tomatoes, red onion, and sliced …

meatless
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by Sharon
Summer Salad with Blueberry Vinaigrette
September 10, 2022

Summer Salad with Blueberry Vinaigrette

Summer Salad with Blueberry Vinaigrette is one of our favorite summer salads. I start this salad by making a Blueberry Vinaigrette. Then, I tossed the vinaigrette with spring lettuce mix, blueberries, strawberries, red onion, goat cheese, and candied pecans. We like this salad for several …

salad
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by Sharon
Summer Vegetable Miso Ramen
September 9, 2022

Summer Vegetable Miso Ramen

Summer Vegetable Miso Ramen is one of our favorite summer soups. I start this soup by roasting some rich and delicious pork belly. Then, I simmer together a red miso, ginger chicken broth. Finally, I layer the bowls with the broth, the pork belly, summer veggies, six-minute eggs, and ramen noodles. We like this soup for several reasons. First of all, I like that I can make most of the components in advance. Then, I just crisp up the pork belly right before serving. Secondly, I like that this soup is a complete meal. Thirdly, I like that everyone in the family can customize their bowls to their liking. And, finally, we all love the tender pork belly, the sweet veggies, and the delicious noodles.

The Equipment I Used

  • A Dutch Oven- I like to simmer the broth in an enameled cast iron Dutch oven, but you can use any large pot

The Ingredients Needed for Summer Vegetable Miso Ramen

  • Chicken Stock- I always use homemade chicken stock. My recipe is below. I like to make lots of chicken stock and store it in my freezer.
  • Ramen Noodles- I like the Hakubaku Organic brand. Good quality noodles will really elevate the flavor of this dish.
  • Red Miso Paste- This is great to have on hand. It lasts for a long time in the refrigerator. You can usually find it in the refrigerated section of the produce department.
  • Pork Belly- I often like to bake this a day ahead. Then, I slice and fry it right before serving.

How I Made my Soup

  • First, I baked the pork belly. Take care to not overcook it.
  • Next, I simmered together the broth.
  • Then, I cooked the vegetables, eggs, and noodles.
  • Finally, I let everyone add what they liked to their bowls.

If you like soup, you need to try this warm and comforting Summer Vegetable Miso Ramen.

Summer Vegetable Miso Ramen
Summer Vegetable Miso Ramen
Summer Vegetable Miso Ramen

Summer Vegetable Miso Ramen

Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, zucchini, and corn.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 1 hour
Total Time 3 hours
Course Soup
Cuisine Japanese
Servings 4
Calories 436 kcal

Ingredients
  

  • 1 pound pork belly
  • ½ tsp. sugar
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 tbsp. vegetable oil
  • 4 cups chicken stock
  • 2 tbsp. red miso paste
  • 1 tbsp. peeled and thinly sliced ginger
  • 12 oz. ramen noodles, like Hakubaku Organic Ramen Noodles
  • 4 large eggs
  • 2 ears corn on the cob
  • 1 cup thinly sliced zucchini
  • 4 carrots, sliced thinly
  • 2 scallions, thinly sliced
  • 1 Fresno chili, sliced
  • 1 tbsp. sesame seeds
  • 1 tbsp. sesame oil

Instructions
 

  • Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
  • Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
  • Meanwhile, boil the ramen noodles according to the package directions and then drain them.
  • Also, in a three- quart saucepan, bring one inch of water to a boil, and steam the carrots and zucchini for five minutes.
  • Also, prepare the eggs: Place the eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
  • Also, steam the corn. Place it on a plate, cover it with a paper towel, and microwave for six minutes. Remove the kernels from the cob.
  • In a Dutch oven, heat a tablespoon of vegetable oil and then add the red miso and ginger. Cook for one minute and then add the chicken stock.
  • Bring it to a simmer and keep it warm until you're ready to plate the soup.
  • In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
  • Divide the broth between 4 bowls. Add the noodles, pork belly, corn, zucchini, eggs, carrots, and peppers. Then, sprinkle on the sesame seeds, scallions, and sesame oil.

Nutrition

Calories: 436kcal
Keyword pork
Tried this recipe?Let us know how it was!
soup
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by Sharon
Honeycrisp Apple and Bacon Salad
September 7, 2022

Honeycrisp Apple and Bacon Salad

Honeycrisp Apple and Bacon Salad is one of our favorite fall salads. I start this salad by toasting pecans in a skillet until they’re crispy. Then, I toss the pecans together with Honeycrisp apples, apple chips, bacon, and grapes. Finally, I drizzle on my homemade …

salad
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by Sharon