Blackberry Compote

Blackberry Compote. Blackberries are in season. And they are plentiful in your garden and local farmers market. They are a great snack and are perfect in desserts and drinks. Not to mention chock full of health benefiting nutrients. This recipe is incredibly easy to make and versatile. You can use it on your pancakes, french toast, ice cream, crepes, cocktails and more. My kids love it!. And the best part is that depending on the sweetness of the berries or preference, and you can cut down the sugar. Store it in an airtight jar or container for up to two weeks when it’s done. Substitute with a berry of your choice if you can’t find blackberries or don’t like them. What is your favorite berry to eat in the summer? Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Blackberry Compote

 

Blackberry Compote

1 Pound blackberries, fresh or frozen (thawed.)
3 Tablespoons dark brown sugar
2 Tablespoons lemon juice
Pinch sea salt

In a medium saucepan, add blackberries, sugar, lemon, and salt. Simmer over low heat until berries have broken down and the sauce has thickened. About 20-25 minutes transfer into a jar or container and allow to cool. The sauce will thicken more as it cools down.

Tip- If you’re not a fan of compotes, you can strain the berries and push out all of the liquid. Then you will have a blackberry syrup.

Herb Roasted Baby Potatoes

Herb Roasted Baby Potatoes. Who doesn’t love a flavorful but simple side dish of oven roasted potatoes? Not to mention, it can put together in no time. This recipe is a mix of gold and purple baby potatoes that are tossed in olive oil, chopped herbs, garlic, shallot, and simple seasonings before roasted to perfection. The freshly chopped rosemary, thyme, and parsley give it a herbaceous punch that will have your kitchen smelling amazing in no time. You can also easily swap out for your favorite herbs and potatoes that you already have on hand. Dinner time perfection let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

Herb Roasted Baby Potatoes

Herb Roasted Baby Potatoes

Two pounds assorted baby potatoes, halved. (I used Yukon gold and purple potatoes)
Two tablespoons olive oil
Two garlic cloves, finely chopped.
One tablespoon shallot, finely chopped.
One tablespoon thyme leaves, chopped.
One tablespoon rosemary leaves, chopped.
Two tablespoons parsley, chopped.
Salt and black pepper, to taste

Preheat oven to 400 degrees

In a large bowl combine halved potatoes with olive oil, garlic, shallot, and herbs. Add salt and pepper to taste and toss well to coat.

Pour seasoned halved potatoes onto a prepared baking sheet.

Roast for 25- 30 minutes at 400 degrees. You want them to be lightly browned and crisp around the edges. Top with chopped parsley and serve immediately.

Smoky Wet Rub

Smoky Wet Rub. This throwback is Fathers Day approved. Turn a simple steak dinner into something extraordinary for dinner this week. Now usually my go-to recipe is “Pan Steaks” from my cookbook “The Seasoned Life,” but every once in a while I like to change it up. I love that you can mix and match different seasonings to your liking in this rub. No marinating required it adds an extra punch of flavor to your steak. You could also use this on chicken and pork. Just throw the “rub” ingredients into a mason jar give it a shake and voila dinner is just minutes away. I hope that you enjoy it. Let me know what you think in the comments below.

Xo- Ayesha

 

Smoky Wet Rub

Smoky Wet Rub

1/2 cup olive oil
One tablespoon smoky paprika.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
One teaspoon dry mustard
One tablespoon brown sugar
One teaspoon cayenne pepper

**Before using rub make sure to season your meat with salt and pepper to your liking.**

Place all of the ingredients into a mason jar. Close the lid and shake until well combined. Rub evenly over meat before grilling. Enjoy!

Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches. Looking for a simple and flavorful dish to make this week? Then look no further.  These can be made with quickly poached chicken breast, store-bought rotisserie chicken or in my case leftover chicken breasts! It is such a great combination of flavor and texture. Curry powder has a deep and earthy flavor from a blend of coriander, cumin, turmeric, and other spices. But don’t worry, it’s not spicy! I love that you can make this the night before and have tomorrows dinner practically finished.  Let me know what you think in the comments below. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

 

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches

Three cooked boneless skinless chicken breasts (You could also use a rotisserie chicken.)
1 cup real mayonnaise
One tablespoon shallot, finely diced.
1/2 cup celery, diced.
1/2 cup pecans or walnuts, roughly chopped. (optional)
One cup halved grapes (optional)
One heaping tablespoon apricot preserves
One tablespoon lemon juice

1-1/2 tablespoons curry powder
Pinch kosher salt
Cracked black pepper to taste.

 

In a small bowl add mayonnaise, curry, apricot, lemon, salt, pepper and mix well.

Dice chicken into bite size pieces and add to a large bowl along with shallot, grapes, and celery.

Now toss your chicken with curried mayonnaise and adjust seasonings if needed. Toss with nuts before serving. Refrigerate for at least 1 hour or overnight before serving. (The longer you wait, the more flavorful it will be!)

Serve tucked in fresh croissants or rolls. You can even serve it in a bowl for dipping with crackers or spread over crostini. Yum!

Curry and Garlic Shrimp

Curry and Garlic Shrimp. I’m so excited to share this recipe! A new and delicious way to prepare shrimp. We use shrimp and saute them in some olive oil with curry powder, garlic, shallot, tomatoes, capers, and parsley. And don’t be afraid of the word “Curry.” It’s used very subtly in this dish. You could also cut the amount of curry in half in you desire. So if you’re looking for a quick and tasty dinner, tonight give this a try its a keeper! Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Curry and Garlic Shrimp

Curry and Garlic Shrimp

1 lb medium shrimp, peeled and deveined.
One tablespoon olive oil
One tablespoon butter, unsalted.
2-3 cloves garlic, finely chopped. (Use all three if you love garlic!)
One small tomato, diced.
One small shallot, finely chopped.
Two tablespoons capers, drained.
1/4 cup white wine or chicken stock
One tablespoon lemon juice
One tablespoon parsley, chopped.
1/2 tablespoon curry powder
Salt and pepper to taste

Heat olive oil and butter in a large skillet over medium-high heat. Saute garlic and shallot for 2-3 minutes. Lower temperature and add in curry powder to allow to simmer 3-4 minutes. Deglaze the pan with wine (or chicken stock) and add in lemon, tomatoes, parsley, and capers. Stir well and season if desired. Add in the shrimp and coat with the sauce. It should cook for about two minutes and then remove from heat. The sauce will thicken. Serve the shrimp over rice or crusty bread.

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. Let me know what you think in the comments.

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!

Island Green Smoothie

Island Green Smoothie. For a sweet and tropical pick me up, try out this recipe. It just happens to be one of my husband’s favorite drinks to get when we go to any smoothie place. And with only three simple ingredients that you probably already have at home.  You can add in protein powder, chia seeds, and more to make it your own — also a perfect substitution for a sweet tooth craving. For the full recipe, go out and get my book “The Seasoned Life” available at book retailers nationwide. And if you’ve already tried this let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

Island Green Smoothie

Honey And Soy Marinated Steak Kabob

Honey And Soy Marinated Steak Kabob. A recipe for all of my steak lovers out there. The marinade is put together with honey, soy sauce, ginger, garlic, and a little red pepper flake for heat. Probably all the things that you already have in your kitchen. And in just twenty minutes your ready to go. Just thread your meat onto a skewer and grill to perfection. Perfect for grilling indoors or outdoors. It can also be assembled in advance to save time. And I have both served this as an appetizer and a main dish alongside some rice and a quick salad. Nothing says “fun dinner” like eating yummy grilled kabobs. Your family will love this easy and delicious marinade. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Honey And Soy Marinated Steak Kabob

Honey And Soy Marinated Steak Kabob

1 1/2- 2 pounds ribeye or sirloin, cut into 1-inch cubes.
1/4 cup olive oil
1/2 cup soy sauce
One tablespoon Dijon
Two tablespoons honey
Two cloves garlic, minced.
1-inch ginger, minced.
One tablespoon shallot, minced.
Pinch red pepper flakes
Pinch black pepper
wooden or metal skewers

In a bowl or sizeable glad bag combine the soy, oil, garlic, ginger, dijon, shallot, honey, and peppers into a bowl/bag and mix well. Add meat and allow to marinate for at least 20 minutes. Assemble kabobs by threading the meat onto the skewers and grill about 3-4 minutes per side or until you’ve reached the desired doneness. Allow your kabobs to rest before serving. Enjoy!

Sauteed Mushrooms And Asparagus

Sauteed Mushrooms And Asparagus. Hey guys! Here is an effortless and flavorful way to create a side dish. I love to add a little white wine to boost any traditional vegetable into an aromatic and delicious side dish. Cooking with wine is a great way to add a little flavor to your next meal. Whether you’re deglazing a pan or sauteing with it. The alcohol cooks out as your dish cooks. And using wines that you drink in your dishes versus using “cooking wine” is always the best choice. That way you know what your cooking with already tastes good. Plus it doesn’t hurt to have a glass while you cook! Serve this alongside your next main dish. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Sauteed Mushrooms And Asparagus

 

Sauteed Mushrooms And Asparagus

16oz. Sliced mushrooms
1lb Asparagus, trimmed and sliced.
1 cup white wine (your choice)
Three cloves garlic, minced.
Salt and pepper to taste.

Heat a large saute pan over medium-high heat and add in mushroom, asparagus, and garlic. Pour in white wine and stir frequently. Cook for 10-12 minutes until tender and wine has cooked down. Season with salt and pepper to taste and serve immediately.

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Style Burgers. These quick pan-fried mini chicken burgers are a simply flavored spin on chicken parmesan. But In handheld form! Perfect for your next gathering or game night. Chicken parmesan is one of my family’s favorite meals for me to prepare. So I loved creating this fun and delicious spin on a classic. Ground chicken is mixed with some simple seasonings, fresh basil and pan-fried until cooked through before topping it with fresh mozzarella, more basil and a slathering of marinara sauce. Let me know what you think in the comments below.

Enjoy,
Xo- Ayesha

 

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Burgers

1lb ground chicken (ground chicken thighs pack a lot of flavors.)
Two tablespoons fresh chopped basil. Plus more for topping.
One tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
One tablespoon Italian seasoning
Pinch crushed red pepper flakes (optional)
Salt and pepper to taste
Mozerella ball, sliced.
Marinara sauce, for topping. (Store-bought. Shortcuts are everything!)
Slider buns or rolls for serving.

 

In a large bowl add in ground chicken. Toss in seasoning, chopped basil and gently mix. I like to use a 1/4 measuring cup to scoop out even sized burgers and form shape.

Tip- You can moisten your hands before forming burgers. It will help keep the burger from sticking to your hands.

Heat olive oil in a large skillet over medium-high heat.

Add in chicken burgers and allow to cook 4-5 minutes per side until each side has browned and is cooked through.

Assemble burgers by placing on the bottom of the bun and topping with mozzarella, basil, and marinara, Serve immediately.

Creamy Edamame And Avocado Dip

Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!

Enjoy!

Xo– Ayesha

Edamame and Avacado Dip

12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil

Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.

 

Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.

Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)