Killer Chicken Thigh Marinade

There are different ways to cook chicken thighs, but I’ve got to tell you, this is one of my favorite recipes because of its simplicity and the killer chicken thigh marinade it uses. This marinade has amazing Asian flavors, but also makes use of Worcestershire sauce and maple syrup that add sweetness and additional flavors and balance.

Servings: 8 people

Ingredients

• 8 bone-in skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt plus more to taste

Instructions

1. Mix all ingredients for the marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
2. Preheat oven to 450 degrees F.
3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
4. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

Mulled Cherry Bomb Pie

This pie has become my secret weapon. I make it whenever I’m in need of something really pretty, but equally delicious. Basically, a dessert that’s completely brag worthy. This is easier than you might think, and if you fear making a homemade pie crust, don’t fear mine, it’s as simple and no-fail as they get.

Servings: 6 people

Ingredients

• 1 cup red wine
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 3 pounds fresh or frozen cherries, pitted
• 3 tablespoons corn starch
• 2 pie crust rounds, homemade or store-bought

Instructions

1. In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes or until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly, about 5 minutes.
2. In a small bowl, whisk the cornstarch with cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has lightly thickened around the cherries. Remove from the heat and let cool completely before filling your pie.
3. Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.
4. Grab your cooled cherry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie
5. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour.
6. Preheat oven to 425 degrees F. Place the pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer - if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.
7. Serve the pie warm or cool with a big scoop of ice cream!

Easy Vegetable Spring Rolls Bowls with Easy Dipping Sauce

These crispy easy vegetable spring rolls can be made with very little effort and they don’t even compare to any that you can get in a restaurant or from a takeout place. These are the real deal. Crispy, pastry that shatters when you bite into it, veggie filling, spiked with Chinese 5 spice, all dipped in an easy sweet and sour style sauce.

Servings: 12 Spring Rolls

Ingredients

For the Spring Rolls

• 2 Tablespoons sesame oil
• 1 thumb size piece of ginger minced
• 2 cloves garlic minced
• 2 small bags mixed stir fry vegetables
• 1/2 cup chopped cilantro
• 1 Tablespoon Chinese 5 Spice
• 1 teaspoon chilli flakes
• 12 spring roll wrappers or use phyllo
• 1 egg beaten (for sealing the pastry)

For the Dip

• 1 Tablespoon sweet soy sauce Kecap Manis
• 1 Tablespoon soy sauce
• 1 Tablespoon Sriracha
• 1 Tablespoon water optional

To Serve

• Brown rice or noddles
• Chopped peanuts
• Chopped cilantro

Instructions

1. In a non stick frying pan heat the sesame oil over a medium heat. Once the oil is hot add the ginger and garlic. Sweat for 2 minutes and add the stir fry veggies and the Chinese 5 Spice. Heat until the veggies are soft and cooked through.
2. Once the veggies are cooked through leave to cool slightly.
3. Work with the spring roll wrappers one at a time. Leave the remaining wrappers in some damp paper towel as well.
4. Lay the wrapper out in front of you in a diamond shape. About 3 inches from the corner of the wrapper, place 2-3 tablespoons of the cooled filling. Brush the edge of the wrapper with beaten egg wash. Fold the corner over the filling keeping the wrapper tight.
5. Fold in the sides of the wrapper, so that it now looks like an envelope. Brush the top corner with the egg wash and roll all the way up making a tight spring roll.

To bake the spring rolls: Pre heat the oven to 350 f or 170 c. Brush the egg rolls with some olive oil and bake in the oven for about 20 minutes. Until the pastry wrappers are golden and crispy and the filling is hot.

To fry the spring rolls: Fill a deep sauce pan 1/2 full with oil. Heat the oil to 190c.

1. Fry the rolls until they are deep golden and the filling is hot.
2. Serve them with rice or noodles.
3. To Make the dipping sauce, place all the ingredients in a bowl and whisk

One Pan Thai Coconut Yellow Curry Chicken and Rice

Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! Great for meal prep!

Servings: 4 people

Ingredients

• 1 tablespoon coconut oil, plus more if necessary
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken thighs
• Freshly ground salt and pepper
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 bunch green onions, chopped
• 1 red bell pepper, julienned
• 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
• 2 medium carrots, sliced
• 1 (15 ounce) can lite coconut milk
• 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
• 1 teaspoon ground turmeric
• 1 lime, juiced
• ½ teaspoon salt
• 1 cup white basmati rice (nice and fluffy)

To garnish:

• Fresh cilantro
• Diced green onion

Instructions

1. Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
2. In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
3. Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.

To meal prep:

1. Place rice in a meal prep containers and top with 1 chicken thigh.
2. Garnish with cilantro and green onions.

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

Comfort food preferences are as personal as it gets and my ultimate comfort food is gnocchi. For me, comfort not only comes in those pillows of soft baked potato but in the making of the dish as well, the mixing, rolling, cutting, and shaping, which is a choreography that's intrinsically cathartic.


Ingredients

• 1 1/2 pounds sweet potatoes (yams) halved lengthwise
• 1/2 pound Russet potatoes halved lengthwise
• 1 tablespoon olive oil
• 2 teaspoons kosher salt plus more to taste
• Freshly ground black pepper as needed, plus more for garnish
• 1/4 cup finely grated Parmigiano Reggiano cheese plus more for garnsish
• 1 large egg lightly beaten
• 3 tablespoons honey
• 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 medium shallots quartered and thinly sliced
• 3 tablespoons balsamic vinegar

Instructions

For the gnocchi:

1. Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.
2. Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and the 2 teaspoons of salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.
3. Turn dough out onto floured surface and shape into a square. Use a bench scraper to divide the dough into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. (However, don't add too much additional flour, as too much will make for heavy gnocchi.) Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.
4. Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until they float then cook and additional 30 (if fresh) to 60 seconds (if frozen). Using a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.

For the sauce:

1. Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.

Vegan Matcha Coconut Tarts

I especially love the combo of slightly bitter matcha and creamy coconut so I rolled up my sleeves and cooked up a tray of small matcha coconut tarts. They are a perfect summer dessert.

serves: 2 small tarts

Ingredients

Gluten-free pastry

• ½ cup buckwheat flour
• ½ cup (gluten-free if required) oats or oat flour (packed ½ cup)
• ¼ cup / 4 tbsp desiccated coconut
• a good pinch of fine salt
• 4 tsp tapioca starch or cornstarch
• 2 tbsp raw cacao powder
• 3 tbsp / 45 ml melted coconut oil
• 3 tbsp / 45 ml maple syrup

Matcha Coconut Filling

• ½ cup / 75 g raw cashews, soaked
• 240 ml / 1 cup coconut cream (separated from a tin of full fat coconut milk)
• 2 tsp matcha powder (I used cooking grade)
• ¼ cup / 4 tbsp maple syrup, more to taste
• 1½ tsp agar flakes OR ½ tsp agar powder

Instructions

Pastry

1. Grind oats and desiccated coconut to a powder in a coffee grinder or a food processor.
2. Pre-heat the oven to 175° C / 345° F.
3. Place ground coconut and oats in a large bowl with buckwheat flour, salt, tapioca starch and cacao. Stir well until evenly mixed.
4. Add melted coconut oil and rub it into dry ingredients with your fingers. Then add maple syrup. If the mixture is still too dry add a touch more oil and maple syrup until the dough comes together easily. Set aside for 10 minutes.
5. Grease the ramekins with a little bit of coconut oil and line the bottoms with circles of baking paper so that it’s easy to take the tarts out after baking.
6. Divide the dough into 2 portions and press it into the base and sides of each ramekin. Press it well so that there are no gaps and the dough is bound tightly together.
7. Bake on the middle shelf for about 16 minutes. 
8. Cool after baking and before filling.

Filling

1. Place drained cashews, coconut cream, matcha and maple syrup in a blender.
2. Place agar flakes in a small pot with ¼ cup (4 tbsp water) and bring to a gentle boil. Simmer, stirring frequently, for about 15 minutes until agar has ALMOST dissolved (I find that the flakes never dissolve completely no matter how long I stir). Cool it down a little so that it isn’t added to the rest of the ingredients piping hot.
3. Add warm agar mixture to the blender and process until smooth, scraping the walls of the blender from time to time. Once smooth, divide the mixture between two pastry cases. Set aside to set – it should set in about 30 minutes.

Seared Lemon Garlic Butter Scallops

Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops! They are the ultimate treat!

Servings: 4 people

Ingredients

• 2 Tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 3 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and fresh ground black pepper to taste
• 1/4 cup dry white wine or broth
• 2 tablespoons lemon juice

Instructions

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).