For the beef and the veggies I didn’t use specific measurements. You can see about how much I used from the pictures. However, I did stick with the measurements for the marinade and sauce.
Thin slices of beef
red bell pepper, sliced
half of a large onion, sliced
2 cloves garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl
Steam the broccoli
Heat a large frying pan or wok over high heat. Add the cooking oil. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef fry undisturbed for 1 minute. Lower the heat to medium-high and flip the beef slices over. Fry until the beef is no longer pink, then take out of the pan. Try to leave as much of the beef juices in the pan as possible.
Once the beef is taken out of the pan, add bell red bell pepper and onion, cook until soft (about 5 minutes).
Add the garlic to the pan and fry for an additional 30 seconds to 1 minute
Add the broccoli to the pan, stir
Add the beef back to the pan, stir
Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds
YUMMMM, so excited to share my Chicken & Avocado Panini with you! This is super easy to make because it does’t have any specific measurements and you can totally play around with the ingredients and flavors in this recipe!
Chicken breasts, cubed
Bell pepper, sliced
Mozzarella Cheese, whole
Some of your favorite seasoning (I used a mix of asian spices, chilli, and paprika)
Season the chicken well, pour olive oil into a pan, fry the chicken pieces for about 8 minutes on medium heat
Add the sliced bell peppers, cook until the bell peppers are tender and chicken is golden
Lay the tortilla flat, scoop a little bit of everything inside, wrap it, place on the panini grill! DONE!
These paninis are so tasty because all the ingredients + the juices from the chicken blend together so good that you don’t even NEED to dip it into a sauce! We absolutely love it!
Note: We had some avocados, mozzarella, and jalapeños left over in the end and used them to make a quick salad to serve on the side (just added tomatoes and lettuce to it). We used french dressing for it and garnished with sesame seeds.
I know I probably say this a lot, but this is really one of my favorite recipes! The chicken is so crispy on the outside and moist on the inside, it’s unbelievable! 🙂
If you don’t already have Panko breadcrumbs in your cupboard, you should really buy some! Absolutely love them! In my previous posts I’ve mentioned briefly how versatile they are and nicer than regular breadcrumbs because they absorb oil better so you don’t end up with an oily meal!
For this recipe I’ve decided to fry the chicken in olive oil however, you can also pop it right in the oven of course!
This recipe has no specific measurements, just depends on how much chicken you are using.
Favorite seasoning (I used chilli, asian spice seasoning, paprika, and salt & pepper)
Favorite sauce (I used a chilli-lemon sauce, bought at my favorite asian market)
Cabbage, chopped (optional), tomatoes (optional)
First, simply put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes
Season the dish with the bread crumbs to taste with your favorite combination of seasoning
Pat the chicken dry and season both sides with salt and pepper
Step 1: Dip each breast into the flour, then shake off the excess. Step 2: Coat the chicken breast with the egg and hold the chicken over the liquid to let any excess fall back into the bowl. Step 3: Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Step 4: This is the *key* part in order to get it crispy and fluffy, repeat Step 2 and Step 3 one more time.
Pour some olive oil in a pan and fry the breaded chicken breasts until slightly golden. Suggestion to get it nice and moist on the inside but crispy on the outside: Fry on medium heat, and turn the chicken only once! Let each side slowly fry for about 10 minutes or until golden. Be careful, if the temperature of the oil is too high it will burn the breadcrumbs
Transfer chicken breasts to a towel lined plate to drain any excess oil
Once plated, pour over some of your favorite sauce
I love to serve this dish on a bed of cabbage with some slices of tomatoes and garnish with black sesame seeds
Do not be intimidated by the “fancy” name, this dish is super easy to make! It only calls for a total of 8 ingredients (including the fish and pasta!)
The fish of choice was the Gilt-Head Bream and the pasta of choice was a delicious Tagliolini al Limone, which my dear friend Lukas gave to me. Obviously, both the fish and pasta can be substituted with other types.
I absolutely love the lemon flavors mixed with parmesan that really stand out in this dish! So excited to share with you!
So, what you will need:
For the Fish:
any seasoning of choice
Sauce for the Tagliolini Pasta:
1lb Tagliolini (or Fettuccine)
2 cloves garlic, finely chopped
2/3 cup olive oil
2/3 cup grated parmesan
2/3 cup lemon juice (from about 2 big lemons)
about 1-2 tablespoons lemon zest
4 tablespoons cooking cream (optional)
pepper to taste
fresh basil (optional)
First off, I drizzled some olive oil over the fish, then lightly seasoned it with an all purpose seasoning on all sides, inserted a couple lemon slices inside and on top of the fish. (note: the key is not to over-season the fish, just a light sprinkle here and there is enough. Its’ natural flavors are delicious enough!). Simply pop this in the oven at about 190C (374F) for about 35 minutes (may vary). I usually like my fish crispy and over-baked on the outside, so I put it on broil for the last 5 minutes. Don’t worry it will still be nice and juicy on the inside!
While the pasta is cooking, combine all the ingredients for the sauce in a bowl, except for the basil, lemon zest, and cooking cream, and stir
Once the pasta is done cooking and drained, I added fresh basil and the four tablespoons of cooking cream, just enough to moisten the pasta again. You can also reserve some of the water that the pasta was cooking in for this step if you don’t have cooking cream
Caesar salad is one of my all-time favorite salads! Sadly, caesar dressing is another one of those items that are difficult to find in Austria. I looked at a bunch of different recipes online but had a hard time finding one that I thought had the best combination of ingredients, so I just tweaked them and made my own! This recipe makes about 4 cups of dressing. I know, that’s a lot of dressing but I wanted to make enough so that Ernan and I could eat Caesar salad all week (heheheheheheh) What you will need for the dressing:
2 garlic cloves
1 freshly squeezed lemon
2 teaspoons dijon mustard
2 teaspoons Worcester sauce
2 cups light Mayonnaise
2 cups greek yogurt
1 handful freshly grated Parmigiano-Reggiano
drizzle of olive oil
salt and pepper to taste
Combine all ingredients in a blender or food-processor until the dressing is nice and smooth
Toss the dressing with the salad mixture and add shaved Parmesan and garlic croutons to taste.
I always like to add some grilled chicken for extra protein. The chicken in the picture was seasoned with salt, pepper, paprika, and cajun and grilled in a skillet.
Regarding the garlic croutons: All you need for the croutons is 1 clove of garlic, ciabatta, and olive oil. First, take the garlic and scrape it against the outside of the ciabatta bread so that the flavor of the garlic rubs off. Cut the bread into cubes, drizzle with olive oil, bake until crispy. I’m sad that I don’t have pictures of the garlic croutons that I made. Next time I make this recipe I will make sure to post pics of those as well!
Lately I’ve been PANKO-obsessed. For those who have never heard of Panko, they are traditional Japanese-style breadcrumbs and much lighter and fluffier than traditional breadcrumbs. What I love about Panko breadcrumbs is that they give fried foods a light, crunchy coating and stay crunchy longer because they don’t absorb as much grease as regular breadcrumbs. Not to mention, Panko breadcrumbs are super versatile and you can pretty much use them on any type of meat or vegetable. Check out Pinterest for more Panko recipes!
This recipe does not have any special measurements, it’s more to taste. What you will need for this recipe:
2 Tablespoons of milk
Seasoning: Cajun, Paprika, Salt, Pepper
Sauce: Teriyaki (Ofcourse, this can be substituted with any sauce of choice)
Fill a shallow plate with flour
In a separate bowl, crack one egg, add 2 tablespoons of milk, add a dash of salt and pepper, mix all together
In a third plate, add the Panko flakes and season with cajun, paprika, salt, and pepper, to taste
Simply take the chicken breast one by one, coat with the flour first, then in the egg mixture, and last in the Panko flake mix
Place on baking rack
Once all chicken breasts are used, lightly sprinkle with oil (I used peanut oil)
Bake for about 40 minutes at 200C or until golden
Lastly coat with sauce of choice – I simply used Teriyaki sauce straight from the bottle (Note: To thicken the teriyaki sauce a bit I brought it to a light boil and added 2 tablespoons of cornstarch, stirring until it reached the desired thickness)
For those living in Arizona I HIGHLY recommend you look up Market on the Move. It is an amazing market where you can get 60 lbs of fresh seasonal produce for $10!!! When I lived in Arizona I used to go as often as possible and one thing I always got were bell peppers, and stuffed bell peppers are one of my favorite meals.
So there are a few different ways you can make them- just depends on your preference.
Bell peppers (if you don’t get the ones that stand you can just cut them in half- like pictured), tomato paste (I use canned tomatoes and then blend them- but you can use any kind of tomato sauce including spaghetti sauce), Rice, ground meat (in this recipe I use turkey, but I also use ground beef often), onions, cheese
When I made this recipe today I cooked the meat and rice because I am a bit paranoid about the meat not getting cooked through. However in the paste I have made it without cooking the meat and rice I just had to add more sauce to make sure it didn’t burn. I have to say that by letting it cook in the sauce while in the oven does taste better, but you need to do what you feel comfortable with.
When cooking the meat and onions, in order to not use oil I cooked them in the tomato sauce:
I then combine the meat and rice in a bowl.
This can also be done a few different ways. I highly recommend having some sort of sauce at the bottom of the pan (to cook the bell peppers). In this case I filled the bell peppers and then added the rest of the mixture (and a lil red wine since I ran out of sauce) to the area around the bell peppers
Finally I toped it all with cheese.
I covered it with aluminum foil, put it in the oven at 400 f for 30 minutes and then took the foil off and kept it in for another 10 minutes (so the cheese could get crispy). If you didn’t cook the meat before you need to leave it in longer (I would say min 40 minutes).
So on Sunday we had very few ingredients at home, and living in Austria means that nothing is open.
Thankfully though we had enough to make this super simple, but filling, dish.
Chicken, pineapple, soy sauce (can also use teriyaki sauce), rice
When I make this I try and get as much flavor in the dish as possible and use as little oil as possible. So when I make the rice I use 1 cup rice, 1 cup water, and 1 cup of pineapple juice (normally I use canned pineapple so this is a really good way not to waste the juice from the can).
Then to make the chicken I add a little soy sauce instead of oil. Once the chicken is white (but not all the way cooked through) I add the pineapple juice and remaining juice (pictured below).
I let this mixture cook until chicken is cooked through and the pineapple is a lil brown.
Place the chicken & pineapple mixture on top of the rice and add Sriracha sauce if you’d like.
I like mine in a bowl but Michael prefers the deep plate (pictured at the top of the post).