Apricot Glazed Salmon And Vegetable Bake

Apricot Glazed Salmon And Vegetable Bake. Hey everyone! Now one of my go-to recipes in my cookbook “The Seasoned Life” is my apricot glazed salmon. The fun thing about this dish is its versatility. You can use almost any vegetable you have on hand. I added a touch of red pepper flake for some heat (optional) before pouring the sauce over the top of the salmon and vegetables. In about fifteen minutes you have a fully cooked meal that takes little to no prep time. You could also use fig jam in place of the apricot. I’ve tried it, and it was amazing. For the full recipe pick up a copy of my cookbook “The Seasoned Life” sold at a book retailer near you. Trust me you’re going to want to try this!

Enjoy,

Xo- Ayesha

 

Green Goddess Mayonnaise

Green Goddess Mayonnaise. A delicious and herby mayonnaise mixture that is the perfect condiment to jazz up your next meal! Its a play on a green goddess dressing that you would typically find drizzled over a salad. It’s vibrantly green with a big punch of flavor. An easy way to transform a plain old turkey sandwich (Or a grilled chicken sandwich, burger, etc.) into something drool worthy. This creamy and herbaceous mixture can be used as a dip or a spread. Smear a nice amount of this green goddess mayo on your favorite sandwich. You can store it in an airtight container in the refrigerator for a few days if needed. You can thank me later. Let me know what you think in the comments below.

Enjoy,

Xo-Ayesha

Green Goddess Mayonnaise

1/4 cup fresh basil, packed.
Two tablespoons parsley, roughly chopped.
Three tablespoons green onion, chopped.
Two garlic cloves, roughly chopped.
1/2 cup mayo
One teaspoon black pepper
Salt to taste
freshly ground pepper

Combine everything BUT the lemon juice in a blender. Blend until smooth. Add-In lemon juice and blend about 1 minute more. Season to taste and serve. It can be refrigerated in an airtight container for up to four days.

Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which is a highly nutritious vegetable. It has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.

Enjoy!

Xo-Ayesha

Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce

12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)

 

Cook your pasta according to the package directions.

Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.

In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.

Add kale sauce to your cooked pasta and toss to coat! Serve immediately!

Chicken And Mushrooms With A Creamy Tomato Sauce

Chicken And Mushrooms With A Creamy Tomato Sauce. Hey everyone! I’m excited to end the week by sharing this delicious recipe. This dish is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive. The sauce is full of mushrooms, tomatoes, herbs, heavy cream, and cheese. And I love mushrooms. Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this — rounded out with a little heavy cream, cream cheese, and parmesan that turn this dish into something fantastic! I’m so ready to sit down a big bowl of this and a glass of vino. Hope that you have a blessed weekend! Share your thoughts on the recipe in the comments below.

Enjoy,

Xo-Ayesha

Chicken And Mushrooms With A Creamy Tomato Sauce

Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.

Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.

Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both kinds of cheese to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatball Sandwich (Banh-Mi Style). I am a huge fan of Vietnamese food. Especially the Banh-mi sandwich. And If you have never given this cuisine a chance you don’t know what you are missing! I had my first banh mi sandwich at a small restaurant in Oakland and became hooked. Its a hearty sandwich served in a crispy baguette and filled with juicy grilled meats like pork or chicken. Its then topped with fresh flavors and crunchy veggies like cucumber, carrot, and jalapeño. It’s just an incredibly delicious and quickly made sandwich. This version has a ground pork meatball that incorporates all of those flavors. And topped with a crunchy and tangy carrot, jalapeño, and cilantro mix. You could quickly make a tray of these meatballs and set out all the fixings for this at your next gathering. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatballs:

1 pound ground pork
One shallot, finely diced.
Two garlic cloves, finely minced.
Two tablespoons cilantro, roughly chopped.
One tablespoon brown sugar
One tablespoon fish sauce
One tablespoon sriracha
Salt and pepper to taste.
One tablespoon canola oil
Mayonnaise, for serving.
Two baguettes, cut into halves. (Or just a crusty roll)
Thinly sliced cucumber slices for serving.
Thinly sliced jalapeño, for serving.
Cilantro, for serving.
Carrot mixture, recipe below.

In a large bowl add the first seven ingredients and season with salt and pepper. Form into evenly sized meatballs and set aside. Heat a large cast iron skillet over medium-high heat. Now cook the meatballs in batches until browned and cooked thoroughly. You could also bake these meatballs at 400 degrees for 15-20 minutes.

Allow the meatballs to cool slightly. Spread your baguette with mayo on each side. Fill with meatballs, carrot, cilantro, jalapeño, and cucumber slices. Yum!

Carrot mixture:

One cup julienne carrot (Save time by buying it pre-cut)
One tablespoon rice wine vinegar
One teaspoon sesame oil
One tablespoon brown sugar
Pinch salt and pepper

In a small bowl add carrots. Toss in sugar, vinegar, oil, salt, and pepper and toss gently. Refrigerate until ready to use.

Seared Scallop And Teriyaki Bowl

Seared Scallop and Teriyaki Bowl. Who needs takeout when you can whip up a meal in just minutes. And you can use any protein or rice you have on hand. I love the subtly sweet and rich flavor of scallops, and they take little to no time to prepare. You just need to make sure they are completely dry. A wet scallop won’t sear properly. The teriyaki sauce is sweet yet tangy with a little bit of heat from the red pepper flakes. You can use this sauce in so many different dishes. Dinner in a bowl is my kind of meal. I hope that you enjoy it.

Thanks,

Xo- Ayesha

Teriyaki Sauce

1 cup of soy sauce
1 cup of water
1/4 cup dark brown sugar
One tablespoon honey
One tablespoon ginger, minced.
1-2 garlic cloves, finely minced. (Depending on your taste)
Pinch crushed red pepper flake
Slurry to taste.

Heat a small pot at medium-high heat and add all ingredients. Cook until sugar has dissolved.

Slurry-

Two tablespoons cornstarch
Two tablespoons water

Mix until combined.

Combine all of the ingredients in a saucepan on medium heat until the sugar has dissolved. Add slurry a little at a time until you get the desired thickness.

Assemble bowls with cooked rice, protein, vegetables and drizzle with sauce.

Scallops-

Pat dry. Season both sides with salt and pepper.

Heat a large pan with one tablespoon of olive oil and butter at medium-high heat. Sear the scallops on each side for 2-3 minutes per side. You want a golden color with a slightly firm touch. Remove from pan and serve immediately!

Turkey Sloppy Joe

Turkey Sloppy Joe. Sure to be one of your next dinner favorites. Sloppy joes are one of those comfort foods that you grew up eating, but probably don’t admit to liking as an adult! Barbecue like sandwiches that consist of sauce and ground beef or as my mom says “Minced meat.” The “sloppy” sauce came out of a can but let’s be honest when you were a kid who cared? So this is a decidedly healthier spin on your classic sloppy without losing that delicious sweet and tangy flavor we all love.  Using ground turkey and most ingredients you probably already have on hand like onion and bell pepper. I mean what’s not to like about a meal that combines a hearty meat mixture nestled inside a bun and is oh so SLOPPY! I hope you enjoy it.

Enjoy,

Xo- Ayesha

 

Turkey Sloppy Joe

 

Turkey Sloppy Joe

1lb ground turkey
One tablespoon olive oil
15 ounce can tomato sauce
One small red onion, diced.
One red bell pepper, diced.
Two cloves garlic, minced.
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 tablespoon smoked paprika (You can substitute regular)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon cayenne (optional)
1 teaspoon black pepper
1 teaspoon salt
Buns, for serving.

Heat olive oil in a skillet over medium-high heat and brown your ground turkey until cooked through. Add garlic, onion, and bell pepper. Saute the mixture for 1-2 minutes and add the remaining ingredients. (Obviously not the bread!) Bring to a boil, reduce the heat and simmer for 10-15 minutes. Vegetables should be tender.

Spoon mixture inside of your favorite bun. Toasting the bread is also a nice touch. I like to serve it with homemade sweet potato chips or fries and some crunchy cucumber slices!

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti. Hey everyone! Here is a recipe that’s easy enough for a busy school or work night. Now we all love those classic comfort foods that we had as a child. And baked ziti was one of my favorites. Its loaded with cheese, pasta and meat sauce. Not to mention a very inexpensive and easy throw together meal. Now this recipe is a lightened up baked ziti. We start with a flavorful ground turkey that’s tossed with a velvety butternut squash sauce. And topped with fontina cheese and baked until bubbly and golden. I use ground turkey in place of ground beef to lighten it up. The roasted butternut squash is pureed into a sauce alongside a little cream and chicken stock. This meal will honestly fool even the pickiest of eaters. It looks and tastes like a decadent cheese sauce. I hope that you enjoy this comforting casserole as much as we did. Leave a comment below.

Enjoy,

Xo- Ayesha

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti

8oz pasta, cooked. (You can use ziti or whatever pasta you have on hand.)
Two tablespoons olive oil
4 cups roasted butternut squash (See below)
1lb ground turkey
One cup sweet onion, finely chopped.
Two garlic cloves, minced.
1/2 cup chicken stock
1/2 cup heavy cream or half and half
One cup Mozzarella, shredded.
4 ounces fontina cheese
One tablespoon Italian seasoning
1/2 tablespoon chili powder
1/2 tablespoon cumin
Salt and pepper to taste

 

Pre-heat oven to 350 degrees.

Cook pasta according to package instructions.

Heat olive oil in a large saute pan over medium-high heat. And saute onion and garlic for 2-3 minutes. Add ground turkey and seasonings, break into pieces and cook until browned about 6-7 minutes. Remove from heat.

In a blender add roasted squash, cream, stock, salt, and pepper. If it is too thick for your liking, you can always thin it out with a little leftover pasta water.

Add butternut squash sauce and mozzarella with the turkey mixture. Combine with pasta and transfer mixture into a prepared baking dish. Break off chunks off fontina cheese and place over the top of the pasta.

Bake in a 350-degree oven for 15 to 20 minutes until bubbly and browned. Serve immediately.

Fluffy Ricotta Pancakes With Strawberry Sauce

Fluffy Ricotta Pancakes With Strawberry Sauce. Let’s flashback this weekend with these fluffy melt in your mouth clouds of greatness that is smothered with maple syrup and in my household some form of fruit sauce. These “Fluffy Ricotta Pancakes With Strawberry Sauce” are irresistible and surprising. Now when I think ricotta cheese I definitely don’t think of pancakes. But try it and I promise to change your mind. And the strawberry sauce is simple and tasty and the perfect partner for this dish. You can always substitute others fruits instead of strawberries. I just happened to have a bunch on hand. My “Raspberry Sauce” in my book “The Seasoned Life” would also be perfect with this dish! Share your favorite pancake toppings in the comments below.

Enjoy,
Xo- Ayesha

Fluffy Ricotta Pancakes With Strawberry Sauce

1 cup ricotta cheese
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice, fresh.
One cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons dark brown sugar (You can substitute white sugar.)
2-3 tablespoons butter for frying

Whisk together flour, baking powder, salt and brown sugar in a large bowl.

In a separate bowl add ricotta, buttermilk, eggs, vanilla and lemon juice and combine well.

Carefully add the dry to the wet ingredients until combined. Don’t over mix the batter. It should be slightly lumpy. And set aside.

Heat a large griddle or cast iron skillet over medium-low heat and add a tablespoon of butter. (Use about one tablespoon butter for each batch of pancakes you make.)

Scoop pancake batter onto the hot pan. (I use a 1/4 measuring cup to get the same sized pancakes every time.)

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.

Serve ricotta pancakes warm and top with strawberry sauce and a little or a lot (no judgment here) of maple syrup!

Strawberry sauce

1 1/2 cups strawberries, chopped.
One tablespoon brown sugar
One tablespoon agave nectar
1/2 tablespoon lemon juice
Pinch of salt

To make the sauce place chopped strawberries, sugar, and agave into a small saucepan. Coat well and add water. Bring to a boil over medium-high heat. Lower heat and stir until slightly thickened, about 10 minutes.

Allow to cool and serve with pancakes!

Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp. Now In my cookbook “The Seasoned Life” I have a recipe for “Sweet Chili Shrimp Wraps” they are quickly fried and served inside butter lettuce with a jicama salad, and they are oh SO delicious! My condiments of choice are always sweet chili sauce and ketchup. There are always bottles of it stashed in my cupboards and refrigerator. This recipe is a simple pan-seared shrimp that incorporates sweet chili sauce without the frying. It’s a quick and easy recipe when you are looking to have a flavorful meal in twenty minutes or less. (That’s counting the rice cook time!) What is your favorite way to prepare shrimp? (Fried, pan seared, grilled?) Comment below!

Enjoy,

Xo-Ayesha

Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp

1 Pound large shrimp, peeled and deveined.
2 Tablespoons olive oil
Salt and pepper to taste (I used about 1/4 teaspoon salt and pepper)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp cayenne pepper, optional.
One shallot, minced.
1-2 cloves garlic, minced.
3 Tablespoons sweet chili sauce (I prefer Mae Ploy)
1 tablespoon soy sauce
1 tablespoon lime juice
One tablespoon brown sugar

 

Add spices and one tablespoon of olive oil into a large bowl and mix well until a paste is formed.

Place dry shrimp in the bowl and toss to coat. (You have to dry your shrimp after you rinse them. Shrimp tend to absorb water and will change the outcome of your dish!)

Now in a small bowl, whisk together the chili sauce, soy, lime juice, brown sugar and set aside.

Heat a large skillet over medium-high heat and add in one tablespoon of olive oil to heat. Add garlic and shallot and cook for about 1 minute before adding the shrimp to the pan and cooking for 1-2 minutes per side. Do not overcook! Remove the pan from heat and pour the sauce mixture over the shrimp and stir to coat the shrimp evenly.

Serve over jasmine rice or pasta and enjoy!

 

Lamb Ragu

Lamb Ragu. Let’s throw it back to this delicious and crave-worthy dish. This rich and creamy, pasta is a spin on the traditional spaghetti sauce. Served over your favorite pasta. And flavored with tomatoes, mushrooms, onions, and a little red wine. Perfect for lunch or dinner! You can’t go wrong. This just may be your new favorite dinner to make. My kids were a big fan of this. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Lamb Ragu

 

Lamb Ragu

1lb ground lamb
2 tablespoons olive oil
1-28oz can whole peeled tomatoes (I used San Marzano)
2 cloves garlic, minced.
One small red onion, diced.
Three cups cremini mushrooms, sliced.
One cup full-bodied red wine (I used cabernet)
One cup sour cream
1 tablespoon smoked paprika
1 tablespoon Herbs de Provence
1 1/2teaspoons kosher salt
1/2 teaspoon black pepper
1 1/12 tablespoons brown sugar (Of course I’m going to use it!)
1lb box favorite pasta (I used fusilli pasta)
Grated parmesan cheese for garnish
Fresh basil or parsley for garnish

 

Bring a large pot of water to a boil over high heat. Make sure to salt your water! Add the pasta and cook according to instructions. Drain pasta. And set aside.

Heat olive oil in a large skillet over medium-high heat. Add your onion and garlic and cook until tender, about 3 minutes. Add the ground lamb into the pan. Season with salt, pepper, paprika, and Herbs de Provence.

Break up your lamb as it browns. Letting all of the liquid evaporate in the pan until you see little bits start to stick to the pan. Add mushrooms.

Add wine and deglaze the pan by getting all those brown bits off the bottom of the pan. (So much flavor!!) Let the wine cook down to half its size. Add the whole tomatoes and gently break up, simmer over low heat for about 10 minutes. Add brown sugar and sour cream and mix well.

Serve over the pasta. Garnish with freshly grated parmesan and freshly chopped basil.

Pressure Cooker Pulled Chicken

Pressure Cooker Pulled Chicken. Hey everyone! Here is another tasty meal that can be pulled together in no time. I add chicken breast, salsa, taco seasoning, and a few other spices to my electric pressure cooker. It’s cooked until the meat is juicy and ready to eat which is no more than 20 minutes. And you can use this versatile chicken recipe with tacos, quesadillas, tostadas, and so much more. You can even swap out the salsa for a vinegar-based barbeque sauce and make pulled chicken sandwiches. I used it to make a tostada, which is just frying or baking a corn tortilla and piling it with your favorite toppings. So delicious. I hope that you and your family love this. Leave a comment below.

Enjoy!

Xo- Ayesha

Pressure Cooker Pulled Chicken

*My tostada was topped with beans, pulled chicken, lime crema, avocado chunks, sliced radish, and cilantro.

 

Pressure Cooker Pulled Chicken

Four boneless skinless chicken breasts (You could also do boneless skinless chicken thighs)
One jar salsa (Use your favorite brand)
1/3 cup chicken stock
Two tablespoons taco seasoning (Again use your go-to brand or make your own.)
Two teaspoons ancho chili powder

Add the stock and chicken into the bottom of your electric pressure cooker. Now season the chicken with seasonings before topping with salsa. Set your timer to 15 minutes and allow to cook. Once the pressure has released remove chicken to a large bowl and shred using two forks until entirely shredded.

You can add extra sauce out of the pot to your liking.

Serve immediately and enjoy!