Black Bean Taquitos with Avocado Pico

Current biggest craving: black bean taquitos!

I have been SO excited to share this recipe with you. I mean, these baked taquitos are just to die for! I’m actually annoyed they are not in front of me right now.

First, the black bean mixture. It’s a saucy, flavorful filling that reduces as it cooks. Once baked inside the taquitos, it is almost like refried beans but with a bit more texture. It’s so flavorful that you won’t even know it doesn’t have cheese.

YES. I know. No cheese in here!
It was accidental, and we made the taquitos and baked a batch and they tasted so good. Then I was like, um, oh wow… no cheese? They don’t even need it.

Unless you want to do something wild and dip them in the cauliflower queso.

I like to use corn tortillas because while a few may crack or break during cook time, it’s nothing like how a flour tortilla would crack. The corn tortillas are a bit more flexible and they get crispier in the oven too.

On the side, I love to make a quick avocado pico. This is a staple I make nearly every single week with our dinner. Sometimes I add avocado, sometimes I don’t. I also like to make it an hour or so before we eat, because the lime juice and tomatoes get all juicy and salsa-like. It’s has a lot of flavor and adds so much to the top of the taquitos!

These are great as a snack or appetizer for a party because you can make a batch right before things start, and they tend to stay warm. The insides hold the heat so they are really great for a starter. But my personal favorite is having these for dinner. They feel like a splurge. They are different from our normal weeknight meals. Most taquitos I’ve made in the past are nothing I would consider “healthy” – (hello, pineapple pork taquitos in Serously Delish that are SO good), but these are satisfying and not… terrible for us.

As usual, Eddie considers these to be a side dish. I’ve been making them on a night where he already has leftovers of some sort. They check all the boxes for me! Lots of flavor, tons of texture, super satisfying. I need nothing else.

Baked Black Bean Taquitos

Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal!

2 (14 ounce) cans black beans, (drained and rinsed)
½ red onion, (diced)
1 green bell pepper, (diced)
3 garlic cloves
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
pinch of cayenne pepper
pinch of salt
freshly cracked black pepper
1 cup low-sodium vegetable stock
1 lime, (juiced)
12 4-inch corn tortillas
2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
fresh cilantro, for serving
shredded lettuce, for serving

Avocado pico

2 cups grape tomatoes, (quartered)
½ red onion, (diced)
2 green onions, (thinly sliced)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
1 lime, (juiced)
1 or 2! avocados, (chopped)

Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).

Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.

About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.

Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.

Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!

Now just desperately want taquitos for breakfast. The post Black Bean Taquitos with Avocado Pico. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/taquitos/

Roasted Cauliflower Queso

Yes you’re seeing this… roasted cauliflower queso is a real thing!

And I am dying over it. Yes, sure, I die over everything. It’s quite possible my most annoying trait. Eddie tells me not EVERYTHING can be amazing. (spoiler alert: it can.)
But this? It’s legit to die over. If you are a fan of cauliflower, I’ll meet you in queso heaven.

Side note: that’s the roasted cauliflower up there. The shade shows the caramelization from roasting and you might want to eat it with a spoon.

If you have a copy of The Pretty Dish, or heck, if you follow along on Instagram, then you probably know that I have a recipe for butternut squash queso and that I loooove it. You guys also love it!
Like, obnoxiously love it.
Like I want to make it all the time during squash season.
Oh! You can find me making it in the highlights on Instagram. It’s a great recipe.

Cauliflower queso seemed only natural, but it wasn’t my idea at all. Lacy mentioned it last week and it sounded so so good to me. Roasted cauliflower was one of the first vegetables I started to enjoy (it kind of tastes like popcorn! Right?) and the idea of making a cheesy dip with it?
Sold. I didn’t need any convincing.
If you’re looking for a delish recipe this weekend for the Super Bowl, let this be it!
Or, head here for over 100 others you may love.
I can tell you for sure that this will be on our table.

And guess what?
You might not believe this, but…
Pretty sure that I like this cauliflower queso better than the butternut queso.
I know. I knoooow!
Here’s the thing. The butternut queso is incredible but it’s very fall-tasting and at this point in the season, I start to get a bit squashed-out.
The cauliflower queso takes on a lot more of the roasted flavor. That contributes to my love too.
p.s. we made the rustic tortilla chips recipe from my book, but any chips will do!

A few verrrry important notes about this cauliflower queso:
This is a queso for cauliflower lovers. We don’t replace anything with the cauliflower. We simple add the cauliflower to the queso. Yes, since we have cauliflower (a vegetable! Yay!) in the queso, there may be less milk or cheese, but it’s not a cauliflower replacement dish! It’s for those of you that loooove this cute little crumbly veg.
It is a cheese dip, and it is melty and creamy and you’ll get a few delicious cheese pulls when you dip a chip. But it’s not 100% smooth. It not gritty or lumpy either though, as long as you pulse it a bit. It’s slightly thicker like the butternut squash queso. If you’ve made that, you’re probably familiar with the texture.
You really don’t have to roast the cauliflower if you don’t want to, or if you’re in a rush! You could even buy the pre-riced cauliflower at your grocery store. And you don’t have to puree it if you don’t want to. There will be more texture if you don’t, but it will still taste good. I personally love the roasted, slightly caramel flavor that comes from the oven.

This queso is also made with charred poblanos. I added in the extra step of charring them on my gas range (so profesh) and steaming them, but you can throw them in with the onions. As a result, this has so much flavor.
You won’t be able to stand it!

In the event that you need a cheesy dip to warm up this weekend? I’ve found it.

Roasted Cauliflower Queso

Roasted Cauliflower Queso

This roasted cauliflower queso has all the deliciousness of regular queso, with roasted cauliflower added in. It’s satisfying and tastes like heaven.

1 small head cauliflower, (cut into florets)
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

queso

1 poblano peppers
1 teaspoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, (diced)
2 garlic cloves, (minced)
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups half and half
1 tablespoon cornstarch
8 ounces sharp white cheddar cheese, (freshly grated)
8 ounces monterey jack cheese, (freshly grated)

Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil.
Place the florets on the sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, until slightly golden. Reserve a few florets for topping the queso, but transfer the rest to a food processor. Pulse and blend it until combined and smooth. You can make it as smooth or chunky as you’d like, but remember the texture will be that way in the dip!

queso

While my cauliflower roasts, I char the poblano on my gas range and stick it in a bag to steam. After 20 minutes, I remove it, peel off the skin and chop it. I love the result of this pepper, but you can always chop it raw and sauté it with the onion!
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes.
Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
Stir in the grated cheese one small handful at a time, until melted. Stir in the cauliflower puree until combined. The color may darker slightly or look a little speckled. Taste the mixture and add a sprinkle of salt and pepper if necessary. If it gets super thick (this can happen if your heat isn’t low), you can always whisk in a bit more milk. I’d start with ¼ cup.
Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top it with the leftover roasted cauliflower, along with anything else you may have. I love adding on some quick pico and a handful of cilantro or green onion. Serve immediately.
This will need to be stirred a few times as it sits. It’s best when kept over low heat. It is thicker, so it doesn’t drizzle beautifully, but it is amazing ON dish, like nachos and tacos and taquitos!

Who knew a bowl full of cheese could work so much magic.
The post Roasted Cauliflower Queso. appeared first on How Sweet Eats.
http://www.howsweeteats.com/2019/02/cauliflower-queso/

Recipe: Malaysian Curry Laksa (Kari Laksa Nyonya) — Around the World in 30 Soups

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Malaysia.

This hot, steaming bowl of fragrant, spicy broth with noodles, prawns, and eggs is a common dish in Malaysia. The key component is the spice paste, which takes a bit of time, but once you’ve made it, you can keep it in the fridge for up to a month. Alternatively, there are very good store-bought pastes available.

INGREDIENTS

For the chicken and prawns:

  • 2 boneless chicken thighs, skin on
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 lemongrass stalk, bashed
  • 8 ounces shelled raw tiger prawns
  • 5 cups water
  • Laksa paste (recipe below)
  • 1 cup coconut milk
  • 1 tablespoon chicken stock powder
  • 1 tablespoon salt, plus extra to taste
  • 6 pieces bean curd puff, cut in half
  • 4 ounces dried rice vermicelli
  • 2 ounces bean sprouts
  • 1 (14-ounce) pack fresh Asian yellow noodles

For the garnish:

  • 1 bunch mint leaves
  • 2 medium free-range eggs, soft- or hard-boiled, peeled, and halved
  • 4 lime wedges
  • 4 teaspoons Shrimp chili oil (recipe below)
  • Crispy shallots, to serve

INSTRUCTIONS

  1. Rub the chicken thighs with the salt and set aside for at least 20 minutes at room temperature.
  2. Place the chicken in a saucepan, cover with the water, add the salt and lemongrass, bring to a simmer, and poach over low heat for 15 to 20 minutes. Remove the chicken and set aside to cool, then cut the meat into strips, discarding the skin. Poach the prawns for 2 to 3 minutes in the same poaching liquid. Once they are cooked, remove them with a slotted spoon and set aside. Instead of just using water, you can use the poaching liquid to make the laksa broth – just top it up with water until it reaches 5 cups and discard the lemongrass stalk.
  3. Bring the water or poaching liquid, laksa paste, coconut milk, chicken stock powder, and salt to a boil. Add the bean curd puff and simmer for 5 minutes, then remove from the heat and add salt to taste.
  4. Place the rice vermicelli and bean sprouts in a heatproof bowl, cover with boiling water, and leave to soak for 5 minutes, then add the fresh yellow noodles to the bowl and leave them for 3 minutes. Drain the vermicelli, bean sprouts, and noodles and divide them among 4 serving bowls.
  5. Arrange slices of chicken, the prawns, a few mint leaves, and the halved eggs on top of the noodles.
  6. Strain the laksa broth through a fine-mesh sieve into a bowl or jug and remove the bean curd puffs. Place 3 slices of puff on top of each bowl of noodles. Make sure that the broth is still piping hot (heat it again if not) and pour the broth over the noodles.
  7. Serve with lime wedges, shrimp chili oil, and a sprinkling of crispy shallots.

RECIPE NOTES

Reprinted with permission from MALAYSIA: Recipes from a Family Kitchen by Ping Coombes and published by Weldon Owen.

Ping Coombes, author of Malaysia: Recipes From a Family Kitchen

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10 Easy Sheet Pan Dinners That Practically Make Themselves — Recipes from The Kitchn

Despite my best intentions, it’s all but guaranteed there will be at least one night a week I come home feeling like I just don’t have it in me to cook dinner. But my family still has to eat, and I’d rather not resort to takeout. That’s why you’ll find a sheet pan dinner (or two!) in my meal plan every week. You guys, it’s a game-changer, and if you’re not already doing the same, now’s the time.

I might need to whisk together a sauce or chop a few vegetables (doable even on the laziest of nights!), but then I just toss everything on a sheet pan and throw it in the oven. These are the 10 recipes I lean on most.

1. 5-Ingredient Whole30 Sheet Pan Chicken

Tossed with a super-simple bold and tangy pantry sauce, this chicken dinner is worth keeping in your meal plan rotation whether you’re following Whole30 or not. Partner it with any veggies you have lingering in the crisper.

(Image credit: Maria Siriano)

2. Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Think of this Asian-inspired weeknight favorite as stir-fry meets sheet pan. Cook up some rice and it’s bowl food, meant to be eaten on the most hectic weeknights.

(Image credit: Joe Lingeman)

3. Sheet Pan Gnocchi, Meatballs, and Giardiniera

Three ingredients are all that stand between you and this 20-minute meal. I’ll admit that it’s an unlikely combo at first glance, but try pickled vegetables with gnocchi once and you’ll be hooked.

(Image credit: Joe Lingeman)

4. 20-Minute Sheet Pan Chicken and Veggies

Even when you really don’t want to cook, you’ve got this — trust me. It’s simply a matter of cutting up the chicken and vegetables and tossing it all on a sheet pan with some garlic and seasoning.

(Image credit: Joe Lingeman)

5. Sheet Pan Crispy Salmon and Potatoes

Consider the broiler your secret weapon to tucking into a fresh and delicious salmon dinner in under 20 minutes.

(Image credit: Chungah Rhee)

6. Sheet Pan Honey-Sesame Tofu and Green Beans

This has become one of my favorite tofu dinners, and I recommend making one small tweak to the recipe. To get the edges of the tofu even more crisp, I always wait until the end of cooking to toss the tofu with the sauce.

Roasted Smashed Parmesan Potatoes and Sausage
(Image credit: Melissa Ryan)

7. 30-Minute Sheet Pan Potatoes and Chicken Sausage

I always aim to get a head start on this dinner by parboiling the potatoes during weekend meal prep.

(Image credit: Maria Siriano)

8. Sheet Pan Honey-Dijon Chicken and Vegetables

When you smother chopped chicken breasts, crispy potatoes, and tender broccoli in a sweet and tangy honey-mustard sauce, you know you’ve got something good on your hands.

(Image credit: Joe Lingeman)

9. Crispy Sheet Pan Gnocchi and Veggies

Grab a big baking sheet and brace yourself because this a game-changing way to make a go-to weeknight meal even more of a win.

(Image credit: Chungah Rhee)

10. Sheet Pan Steak and Veggies

Take your pick between strip, flank, hanger, or sirloin, along with any of your favorite vegetables for this fast and fancy weeknight dinner.

READ THE ORIGINAL ARTICLE ON KITCHN »

General Tso’s Cauliflower Is the Ultimate Vegan Comfort Food — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

General Tso’s chicken is a Chinese-American restaurant classic. It’s so iconic it’s even been the subject of a whole documentary, The Search for General Tso, which you should definitely watch if you like history, food, or thought-provoking documentaries that dive deep into familiar dishes we eat every day. And if you’re looking for a vegetarian dish that checks all those sweet/crispy/spicy boxes, you should definitely check out this recipe for General Tso’s cauliflower.

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Cilantro Lime Fish Tacos from SkinnyTaste

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. This recipe is from SkinnyTaste: https://www.skinnytaste.com/cilantro-lime-tilapia-tacos/

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

INGREDIENTS:

  • 1 lb fish fillets, rinsed and pat dried (flounder, tilapia, etc)
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • kosher salt and pepper to taste
  • 8 white corn tortillas
  • 4 ounces (1 medium haas) avocado, sliced
  • 1 cup sliced cabbage
  • lime wedges and cilantro for garnish

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
  3. Place fish on the skillet and cook until the flesh starts to flake.
  4. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  5. Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
  6. Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.


The Creamy, Tangy and Slightly Unusual Pasta Dinner That I Absolutely Love — Kitchn Love Letters

Conchiglie with Yogurt, Peas & Chilly

SERVES 6

INGREDIENTS

  • 2 1/2 cups plain Greek yogurt
  • 2/3 cup olive oil, divided
  • 4 cloves garlic, crushed
  • 1 pound fresh or thawed frozen peas, divided
  • 1 pound dried conchiglie pasta
  • Scant 1/2 cup pine nuts
  • 2 teaspoons Turkish or Syrian chile flakes (or less, depending on how spicy they are)
  • 1 2/3 cups fresh basil leaves, coarsely torn
  • 8 ounces feta cheese, broken into chunks
  • Kosher salt and freshly ground white pepper

INSTRUCTIONS

  1. Put the yogurt, 6 tablespoons of the olive oil, the garlic, and 2/3 cup of the peas in a food processor. Blitz to a uniform pale green sauce and transfer to a large mixing bowl.
  2. Cook the pasta in plenty of salted boiling water until al dente. As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red. Also, heat the remaining peas in some boiling water, then drain.
  3. Drain the cooked pasta into a colander, shake well to get rid of the water, and add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to split. Add the warm peas, basil, feta, 1 teaspoon salt, and 1/2 teaspoon white pepper. Toss gently, transfer to individual bowls, and spoon over the pine nuts and their oil.

Pasta is on weekly rotation in my household for, I’m sure, the same reasons it is in yours: It’s easy, it’s comforting, and it’s something everyone agrees on. During the cold winter months, my go-to pastas are saucier and heartier (think: eggplant Bolognese or baked mac and cheese) than their lighter summer counterparts.

But there are times when I don’t want pasta night to be synonymous with a “night off” from how I typically eat. I follow a healthy plant-based diet, and most of my dinners revolve around whole grains, legumes, and vegetables, so it’s nice when pasta night can fit into this type of eating. Enter: this Yotam Ottolenghi pasta dish (from his cookbook Jerusalem), which is light, fresh, and packed with protein while still satisfying all my winter pasta cravings.

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Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata by Half Baked Harvest

Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata… for those nights when you’re craving a fresh pasta dish, but don’t feel like heading to the store. I went to my go-to pantry staple, sun-dried tomatoes, to create this quick and easy 30 minute pasta dish. I used a little garlic, chili peppers, tomato paste, and basil, to flavor the dish. Then I used the reserved pasta cooking water to create a luscious sauce. Finally, I finished each bowl of pasta off with fresh burrata cheese and a light drizzle of olive oil. Perfection.

The post Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/quick-pantry-pasta/

INGREDIENTS

  • 1 pound short cut pasta
  • Kosher salt
  • 1 jar (8 ounce) oil pack sun-dried tomatoes, finely chopped, oil reserved
  • 4-6 garlic cloves, minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil, chopped
  • zest of 1 lemon
  • 2 tablespoons tomato paste
  • 1/4 cup grated Parmesan
  • freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 8 ounces burrata cheese cheese, torn
  • fresh dill, roughly chopped, for serving

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
  2. Meanwhile, drain the sun-dried tomato oil out into a large skillet. Reserve the tomatoes.
  3. Set the skillet over medium heat. When the oil shimmers, add the garlic, oregano, crushed red pepper flakes, 1/4 cup basil, and lemon zest. Cook 2-3 minutes, until the garlic is fragrant. Add the tomato paste, cook another minute. Stir in 3/4 cup of the reserved pasta water and bring to a simmer. Add the sun-dried tomatoes and pasta, tossing to coat. Stir in the parmesan and a pinch of pepper. Cook until warmed through, 1-2 minutes. Add the parsley and remaining 1/4 cup basil, toss until the herbs are wilted and the sauce coats the pasta, about 2-3 minutes, adding in more pasta water if needed to thin the sauce. Remove from the heat.
  4. Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil, dill, and season with salt and pepper. Enjoy! 

Check out this 30 minute Vietnamese beef and crispy rice bowl by Half Baked Harvest

Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, delicious, super quick, and made in just one skillet in about 30 minutes.

This recipe is from Half Baked Harvest: https://www.halfbakedharvest.com/30-minute-vietnamese-beef-and-crispy-rice-bowl/

INGREDIENTS

  • 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes
  • black pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced or grated
  • crushed red pepper flakes, to taste
  • 1/4 cup sesame or extra virgin olive oil
  • 3 cups cooked white rice
  • 1 cup shredded radicchio or purple cabbage
  • 4 carrots, shredded or cut into ribbons
  • 1 Persian cucumber, sliced
  • 2 green onions, chopped
  • 1 lime, cut into wedges
  • 1/4 cup fresh basil, and or mint, roughly chopped
  • chopped peanuts, for serving

INSTRUCTIONS

  1. Season the steak all over with pepper.
  2. In a medium bowl, whisk together the oyster sauce, honey, soy sauce, fish sauce, garlic, and a pinch of crushed red pepper. Add the beef and toss to coat.
  3. Heat 2 tablespoons oil in a large skillet over high heat. When the oil shimmers, add the rice and season with salt. Toss to coat in oil. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, until the rice begins to turn golden brown, about 3-5 minutes. Spoon the rice out of the pan and onto a plate.
  4. Return the skillet to high heat and add the remaining oil. Spoon the steak out of the sauce, reserving any sauce left in the bowl, and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour the remaining sauce, 3 tablespoons water, and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 3-5 minutes. Remove from the heat
  5. Divide the rice among bowls and top with cabbage, carrots, and cucumbers. Spoon the beef and sauce over top. Squeeze with lime. Top with green onions, basil and peanuts. Eat!

THE STORY

My go-to, 30 Minute Vietnamese Beef and Crispy Rice Bowl. Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, super quick, and addictingly delicious. The best part? It’s all made in just one skillet and comes together in about 30 minutes. A great fresh and flavorful dinner for any night of the week.

If there was a dinner that my family could eat week after week, it’s this Vietnamese beef bowl. Most of my brothers are the very stereotypical guy’s guy when it comes to eating. They love their chicken and steak, and prefer their veggies in potato form. I wish I was joking, but it’s all true. Thankfully most of their pallets have matured as they’ve gotten older (not sure they have though) and they do eat a pretty colorful…ish diet these days.

I like to think that I was a major part of this.

Anyway, it might be surprising, but it’s not a given that I’ll make a recipe my brothers with actually love. Sure, I make some of their favorite foods for them when they are here, but a lot of those foods will never see the light of day here on HBH. Some of them tell me that many of the recipes I make are too veggie focused or “weird” for them. But then there are recipes like todays. Today’s recipe is one they love, and that makes me so excited. As I’ve said many times before, my favorite thing to do is cook for others. I love being able to so easily please the people I love most with a simple recipe.

It’s truly my favorite thing…which is why, during the holidays, I end up playing not only cook, but often bartender too (because most of my family members love their steak and their cocktails).

Anyway, point is I am finally making a recipe my brothers will approve of, and that’s something I’m happy about today. Also? I’m just excited to share this recipe with you all!

I can’t really pinpoint my exact source of inspiration for this recipe, other than the fact that I’ve just really been craving these fresh flavors. Lots of fresh herbs, spice, limes, and salty, tangy sauces. To be honest, I had some beef in my freezer and found everything else in my fridge/pantry. That’s kind of how this recipe came to be. Not the best story, but it’s true, and it’s recipes like these that are always my favorite.

First things first, the crispy rice. You probably cannot tell, since it’s hiding underneath all the veggies and beef, but yes, my rice is indeed crispy, and it’s very good. Up until this recipe I’d never made crispy rice at home. But after realizing how simple and easy it is to make with leftover rice (which I almost always have on hand), I will be making it often.

As the rice crisps it takes on a more toasted flavor and lends a nice crunch. It’s a fun switch up from your average steamed rice.

Once you have the rice crisped, move onto the beef.

Now, I want to discuss the cut of beef you should use. I used very high end beef tenderloin, BUT only because this is what I happened to have in my freezer. Yes, it’s beyond delicious, melts in your mouth, and you really can’t mess it up. That said, I understand that most of you may not want to shell out the cash for beef tenderloin. If that’s the case, no worries. Use a very affordable flank steak. It really does work just as well.

I pan cooked the beef and then tossed in a little sweet, salty, and slightly spicy sauce. This nicely glazes the meat and it’s really delicious. The two key ingredients here are oyster sauce and fish sauce. You can usually find both in the Asian isle at most grocery stores.

At this point, it’s assembly time. I layered my rice and beef with radicchio, carrots, and lots of fresh basil and mint. You can really use any combo of vegetables you’d like though. If you are looking to add another layer… Yes, I do think a crispy fried egg, or even a soft boiled egg, would be really good here.

I know it’s a bit early, but this bowl almost reminds me of a springtime recipe. It’s kind of cozy, but still colorful and fresh. So the perfect balance.

If you make this Vietnamese beef bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chicken in Garlic and Herb Sauce Is a Super Tasty French-Inspired Dinner — From Jo Cooks

CHICKEN THIGHS

I’m back to cooking with some of my favorite ingredients like garlic, fresh herbs, wine and chicken thighs. Simple ingredients with amazing results. I don’t know if you all cook with chicken thighs but I love them because they’re so economical.

You can usually buy those big packages and from one package you can make 2 or 3 dishes depending on the size of your family. But just because the main ingredient is cheap doesn’t mean the dish has to be lacking in flavor. And this is why I love this chicken dish.

HOW TO COOK THE CHICKEN THIGHS

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

WHAT INGREDIENTS ARE IN CHICKEN IN GARLIC AND HERB SAUCE?

Lots of garlic and I mean lots of garlic. About 8 cloves of garlic, to be precise. Lots of fresh herbs like fresh oregano and fresh thyme. The garlic with these fresh herbs are amazing together.

I also use some low sodium chicken broth and some sherry wine. Sherry is a fortified wine and can range from sweet to quite dry. Because it’s a fortified wine it’s usually higher in alcohol and longer-lasting. In some countries like Spain, sherry wine is savored like a fine whiskey.

The sherry I used here is a dry red wine, so if you don’t have sherry on hand, a regular dry red wine would work. However, I always keep a bottle of sherry around because it’s perfect for deglazing and making delicious pan sauces.

HOW TO COOK THE CHICKEN THIGHS

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

HOW TO MAKE CHICKEN IN GARLIC AND HERB SAUCE

In that same pan you cooked the chicken thighs, add the garlic and the fresh herbs. The more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly. Deglaze the pan with the sherry and chicken broth, scraping all those brown bits, that’s where the flavor is, my friends.

You can then add the chicken back to the saucepan and cook for around 20 minutes on low until the chicken becomes really juicy and tender soaking up all the incredible sauce. Alternatively, you can pop the pan, if it’s oven safe, into the oven and continue cooking in the oven for 20 minutes at 375 F degrees.