Korean Tuna Rice

I purchased DongWon Korean Hot Pepper Tuna after seeing numerous videos about it on TikTok about this recipe (yes, TikTok made me do it).  I order my tuna on Amazon, it's a little pricy, but to me totally worth it.  There are other flavor options, but I always get the Hot Pepper flavor.  Unlike other canned tuna, this fish comes in a sauce with diced potatoes and carrots.  DO NOT DRAIN.  Here's my go-to recipe.  I hope you like it too!

PS - If you don't already have a rice cooker, get one. I got a small (2 cup) one at Aldi that I love and use all the time. 

Korean Tuna Rice

1 cup cooked rice

1 3.5 oz can DongWon Korean hot pepper tuna 

2 tbsp Furikake rice seasoning (can buy at Trader Joe's or any Asian market)

2 tbsp Kewpie Mayo or American mayo

1 tbsp sesame oil

Directions:

Combine all ingredients together and mix well. Do not drain the liquids from the tuna- use everything in the can. Measurements provided are a good place to start, but you can adjust according to your taste.

Can also top with a cooked egg or pickled ginger, if desired. 

Viral Costco Asian Chicken Hack

 Viral Costco Asian Chicken

1 rotisserie chicken

2 cups Jasmine rice, cooked

3 1/2 TBSP soy sauce

1 1/2 tsp Sesame oil

1 1/2 TBSP chili crisp

2 green onions, chopped

1 TBSP Furikake

2 TBSP Kewpie mayo

1 1/2 TBSP Sriracha

Seaweed snacks

Take chicken out of the bag, but don't drain the juices.  Add warm rice to the bag of juices and shake well. Debone and chop up chicken and add back to container. Add the rest of the seasonings with green onions and shake well. Top with mayo and sriracha. Serve with roasted seaweed snacks.

Beef Stroganoff with Steak

 So my husband and I bought a cow.  Well, actually, just half a cow.  We bought a "quarter beef" last year and went through it all, so we thought we'd go even larger this year...since we're empty nesters and all with just our two mouths to feed. Hmmm. Anyway, we're on the lookout for good beef recipes.  This is a good one.  

Beef Stroganoff

Ingredients:

1 lb top sirloin steak, thinly sliced into strips*

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion, finely chopped

1/2 lb brown mushrooms, thickly sliced

1 garlic cloves, minced

1 Tbsp all-purpose flour

1 cup beef broth

3/4 cup heavy whipping cream

1/4 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

To Serve:

1 Tbsp green onion or parsley, to garnish

8-12 oz egg noodles, optional, to serve

Directions:

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through. 

Serve over noodles and garnish.  Serve with a green leafy salad. 

Spicy Asian Cucumber Salad

 I found this recipe on TikTok. It has the Asian flavors that I love and the ingredients are all pretty accessible. Was not disappointed! I chose to slice my carrots and cukes instead of ribbon cutting them.  You will make a lot more dressing than needed for the salad.  Save for another dish.  Also, I chose to add peanuts as a topping vs adding them to the salad. 

Asian Cucumber Salad

3-4 small cucumbers (I used 2 regular size English cucumbers), thinly sliced

2 carrots, thinly sliced

1/4 cup diced onion

1 avocado, chopped

2-3 Tbsp roasted peanuts (I use unsalted)

2 Tbsp chopped cilantro

Optional: Add a protein like tofu, chicken or shrimp

Asian Dressing:

1/2 cup rice vinegar

2 Tbsp soy sauce

1 Tbsp honey

1 tsp sesame oil

1 Tbsp sesame seeds

2 Tbsp chili crisp (I use Trade Joe's chili crisp)

Directions:

Mix dressing and set aside.  Dice and chop vegetables (or make ribbons with a peeler). Dice onions. Mix all ingredients together, except peanuts.  Drizzle on the dressing and top with peanuts.

Jezebel Sauce

 This tangy southern sauce is great over a block of cream cheese with Wheat Thins or as a sauce on pork tenderloin or ham.

Easy Jezebel Sauce

1/2 cup pineapple jam

1/2 cup apple jelly

1 heaping TBSP prepared horseradish

1 tsp dried mustard

1/4 tsp black pepper

Pinch of red pepper flakes

Mix together and store in the refrigerator.  Let flavors meld several hours before serving. 

30 minute Tomato Soup - Better than Anything you buy at the Supermarket!

 Ok, friends, I don't want to hear about any of you buying tomato soup when you can make this soup.  It's delicious, fast, and easy!  This recipe calls for fresh basil, but I almost always uses a combo of dried basil and basil paste from a tube (can buy at Aldi).  I always serve with grilled cheese sandwiches, which you dunk in the soup. 

No Excuses Quick Homemade Tomato Soup

4 Tbsp butter

2 yellow onions (approximately 3 cups finely chopped)

3 garlic cloves, minced

56 oz crushed tomatoes, (two, 28-oz cans) with their juice

2 cups chicken stock

1 TBSP dried basil + 1 TBSP squeeze basil (or 1/4 cup fresh basil, chopped)

1 Tbsp sugar, or added to taste

1/2 tsp black pepper, or to taste

1/2 cup heavy whipping cream

1/3 cup parmesan cheese, freshly grated, plus more to serve

Instructions

Heat an enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid) then return to pot.

Stir in 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese. Season to taste with salt and pepper.

Ladle into bowls and top with cheese. Serve with grilled cheese sandwiches. 

Favorite Chicken Sausage Sheet Pan Dinner

 I make this sheet pan on a fairly regular basis because it's fast, easy, and creates excellent leftovers.

This recipe calls for squash, but I prefer sweet potato.  The chicken, apple, gouda sausage is a non-negotiable.  I usually used chopped bacon and will add pine nuts if I have them.

Favorite Chicken Sausage Sheet Pan

INGREDIENTS

16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)

1/2 small butternut squash (or 2 medium sweet potatoes), peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)

2 tablespoons olive oil

1 tablespoon PURE maple syrup

2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)

12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces (see Recipe Notes)

4 ounces pancetta or bacon, diced into 1/4-inch cubes

2 tablespoons pine nuts (optional)

coarse kosher salt & freshly ground black pepper

for serving, as desired: shaved parmesan, balsamic glaze, etc.

INSTRUCTIONS

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.

Prep the sheet pan: Place the trimmed Brussels sprouts & cubed butternut squash on the prepared sheet pan. Drizzle the olive oil & maple syrup over top. Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Using your hands, toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan. Add the thinly sliced chicken sausage & cubed pancetta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.Sheet pan chicken sausage & veggies before roasting - sliced chicken sausage, diced butternut squash, halved brussels sprouts, & diced pancetta on a large sheet pan, topped with finely chopped fresh herbs.

Roast: Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. With 5 minutes left, add the pine nuts to the sheet pan to toast as the chicken sausage & veggies finish roasting.Sheet pan chicken sausage & vegetables. Thinly sliced chicken sausage, diced butternut squash, & halved brussels sprouts are browned & roasty on a large sheet pan. The chicken sausage sheet pan sits atop a light blue surface with a striped linen napkin.

Serve: Finish the sheet pan with a sprinkling of shaved parmesan & a drizzle of balsamic glaze, as desired. Serve immediately, with a fresh green salad &/or grains of your choice. 

Teagan's Amazing Thai Basil Beef Bowl

 This is one of my favorite recipes.  It just works.  My friend Julie made this during a girls weekend and since then all of us have had it on rotation at our own homes.  So fresh and delicious.  Note: Feel free to add additional carrots, peppers, and tomatoes to any left over dressing.  

Ingredients

SALAD

▢1 cup shredded carrots

▢1 bell pepper, sliced

▢1/2 cup cherry tomatoes, halved

▢2 green onions, chopped

▢2 tablespoons toasted sesame oil

▢2 tablespoons lime juice

▢1 tablespoon rice vinegar

▢1 tablespoon fish sauce or tamari

▢2 teaspoons honey

BEEF

▢1 pound lean ground beef (or chicken or pork)

▢4 cloves garlic, chopped

▢1 tablespoon fresh grated ginger

▢black pepper

▢1/3 cup tamari or soy sauce

▢1/3 cup sweet Thai chili sauce (homemade in notes)

▢2 cups Thai or sweet Italian basil, chopped

▢sesame seeds and peanuts, for serving

Instructions

1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.

2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.

3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!

Note: Not including the recipe for the coconut rice, because regular jasmine rice works just as well. 

Copy Cat Whole Wheat Oatmeal Chocolate Chip Cookies

 No trip to Great Harvest is complete without a cookie or two.  They no longer make my favorite oatmeal raisin cookies on a regular basis, but always have the oatmeal chocolate chip available.  They are are worth every buttery, sweet calorie.  Here's a recipe courtesy of Cookies for Days, so you, too, can make them at home.

Whole Wheat Oatmeal Chocolate Chip Cookies

• 1 cup salted butter
• 1 3/4 cups brown sugar
• 2 eggs
• 1 tbsp milk
• 2 cups whole wheat flour
• 2 cup rolled oats
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 cup chocolate chips

Instructions

• Preheat your oven to 350° F.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
• Add in the eggs and milk. Mix until creamy.
• Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a sticky dough forms
• Mix in the chocolate chips until distributed evenly.
• Portion out the dough for your desired cookie size. 1 1/2 tbsp of dough for small cookies, 3 tbsp of dough for medium cookies or 1/3 cup of dough for large cookies.
• Roll into a ball and arrange on a parchment paper or silicone mat covered cookie sheet.
• Bake at 350° until the cookies spread, flatten and just begin turning golden brown on the edges. For small cookies: 7-9 minutes. Medium cookies: 9-11 minutes. Large cookies 12-14 minutes.
• Allow the cookies to cool on the pan for 15 minutes before transferring to a wire rack.
• Serve warm + enjoy!

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Nutrition

Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 112mg | Fiber: 2g | Sugar: 20g | Vitamin A: 258IU | Calcium: 36mg | Iron: 1mg