Recipes | Cookedbysar

GRILLED PEACH SALAD

Ingredients
For the Dressing:
- 4 tablespoons olive oil
- 2 tablespoons white or golden balsamic vinegar
- 1 teaspoon honey
- Sea salt and crushed black - Pepper to taste

For the Salad:
3 ripe peaches cut in half, pits removed
Fresh arugula about 8-10 cups
1 cup fresh blueberries
1/3 cup Marcona almonds or regular almonds
2 oz fresh mozzarella cheese

Instructions
1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.

2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks.
3. Remove peaches from the grill, cool to room temperature, and slice.

4. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh mozzarella cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

BIRRIA TACOS

INGREDIENTS:
.7-8 cups hot water
4 lbs chuck roast, cut into 4 large chunks
2 lbs short ribs (bone in)
1 large white onion
1 garlic bulb
1 carrot, cut in half
5 bay leaves, dried
8 guajillo chiles, stems cut off and seeds removed
3 tbsp chicken boullion
1-2 tsp chili powder
1 tsp mexican oregano
1 tsp ground cumin
1 tsp salt, (adjust to taste)
14-16 white corn tortillas
2 cups quesadilla cheese,

PREPARE MEAT:
Fill up 7 cups of water in a pan.
Halve the onion, slice the carrots, cut the tip off the garlic bulb, cut off the stem of the peppers and remove the seeds.
Add all the ingredients to the stock pot and cover with water. Add in the seasonings, except for the chili powder.
After 30 minutes of simmering, skim the top of the broth to remove any impurities that have come out of the bones from simmering.
Remove the peppers from the broth, they will be softened, add them to a food processor or blender and blend until smooth. Add a small broth if needed to get a nice smooth texture.

PREPARE TACOS:
Chop the meat: remove the meat from the broth and finely chop.
Use the leftover grease: save the grease that comes to the top of the stew from cooking. Save it all and add the grease to a small/medium size skillet.
Fry Tortillas: dip the corn tortillas into the grease, then place the tortilla on a large skillet or comal. Fry the tortillas in the grease over medium heat. Top the tortilla with chopped birria beef and shredded cheese. Fold the taco over while it’s frying, pressing down with the spatula to help flatten the taco. Fry both sides until the taco is crisp.

COPYCAT TACOBELL MEXICAN PIZZA

INGREDIENTS
- 8 6-inch tortillas
- 1/2 lb. Ground Beef, 80 or 85%
- 1/4 cup old-fashioned oats
- 1 large tomato, diced
- 3/4 cup refried beans

Chicken Seasoning:
½ teaspoon garlic salt
½ teaspoon onion powder
1 ½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cocoa powder
¼ cup water
1 Tablespoon cornstarch

Enchilada Sauce
1/2 cup enchilada sauce
½ teaspoon sugar
½ teaspoon onion powder
1 teaspoon juice from diced green chilies

Cheese
1/2 cup Cheddar, grated
1/2 cup Mozzarella, grated
1/2 cup Monterey Jack, grated

Instructions
- Preheat oven to 350 degrees.
- Brown the chicken in a pan over medium heat
- Add the chicken seasoning (except for the corn starch), and stir to combine.
- Heat until the water has reduced by half, about 5 minutes.
- Mix in the cornstarch and heat until thickened, about 3-4 minutes.
- Remove from heat and set aside.
- Spread the refried beans across the top of 4 tortillas, then top with the chicken mixture and another tortilla.
- Combine the enchilada sauce ingredients and spread on the top of each of the 4 tortillas.
- Top each with diced tomatoes and then with the 3-cheese blend.
- Bake for 10-15 minutes, until the cheese is melted.
Serve and enjoy!

CHICKEN TIKKA SKEWER BOWL Ingredients: 1 lb Chicken thighs boneless skinless - 1 tablespoon Oil - ½ cup Red Onion - ½ cup Green Bell Pepper - ½ cup Red Bell Pepper For marinade - ½ cup Yogurt greek ( - ¾ tablespoon Ginger grated - ¾ tablespoon Garlic minced - 1 tablespoon Lime juice - 2 teaspoon Kashmiri red chili powder - 1 teaspoon Garam Masala - 1 teaspoon Coriander powder - ½ tablespoon Dried Fenugreek leaves (Kasoori Methi) - 1 teaspoon Salt adjust to taste INSTRUCTIONS 1. Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator. 2. When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well. 3. Cook yellow rice in pot and serve next to chicken and naan bread or pita bread.

MONGOLIAN NOODLES AND CHICKEN INGREDIENTS: - 1 lb chicken breasts - 3 cups broccoli florets - 1/2 cup grated carrots - 1/2 bell pepper (cut into thin strips) - 3 cloves garlic (minced) - 1/2 teaspoon grated or minced fresh ginger - Thinly sliced green onions (for garnish) - 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles - 1/2 cup low sodium soy sauce - 2 tablespoons Hoisin sauce - 1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste) - 1 teaspoon sesame oil (divided) - 3 tablespoons olive oil (divided) - 3 tablespoons brown sugar (packed) - 2 tablespoons cornstarch - 1/8 teaspoon sea salt (1/4 teaspoon black pepper, - 1/2 - 2/3 cups water (plus more as needed to thin out sauce) 1. Start off by soaking the rice noodles in a big bowl of hot water. 2. Whisk together some low sodium soy sauce, garlic, ginger, hoisin sauce, brown sugar and a little bit of cornstarch to thicken it up. 3. After you brown the chicken, transfer to a plate. 4. Saute the vegetables and cook until they are just crisp tender. 5. Add the sauce, chicken and noodles back to the pan and toss to coat well. 6. Serve hot with a sprinkle of sesame seeds and chopped green onions, if desired.

RAINBOW THAI NOODLES

INGREDIENTS: (PORTION depends on size of bowl)
- Shredded Carrots
- Shredded Red Cabbage
- Edamame
- Brocollini
- Sweet Soy Glaze
- Sweet Thai Chili Sauce
- Rice noodles (store bought)
- Lime
- Cilantro
- Peanuts
- Salt & Pepper
- Vegetable Oil

Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry all produce.
Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, cabbage, and a pinch of salt; cook, occasionally stirring, until veggies are wilted and softened 3-4 minutes.
Stir edamame, sweet soy glaze, and chili sauce into a pan with veggies. Bring to a simmer, then reduce heat to medium-low.
Once water is boiling, add noodles to the pot. Cook until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water at least 30 seconds.
Add drained noodles to pan with sauce and veggies; toss until combined and noodles are warmed through, 1-2 minutes. Stir in a big squeeze of lime juice to taste; season with salt and pepper.
Top with peanuts and serve with any remaining lime wedges on the side.

SALMON BURGERS

INGREDIENTS
- 1/ 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 brioche buns, split
- Tartar sauce and arugula, for topping

STEPS:
1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.

4. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler.

5. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
6. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.

TERIYAKI GRILLED PINEAPPLE BOATS

INGREDIENTS:
2 Whole Pineapples
1 - 1.5 Lbs Boneless Skinless Chicken Breast
¾ cup soy sauce you can buy gluten free
¼ cup honey
1 ¼ teaspoons peeled grated fresh ginger
Cooked Rice (BASMATI RICE)

Mix the soy sauce, honey, and ginger together. Whisk well and pour ½ cup over chicken in a large bowl. Reserve the rest for serving. Allow to marinate up to 2 hours but at least 30 minutes. This is great to do while the grill or oven heats up.

Slice the Pineapples directly down the center long ways to form 2 bowl halves. Use a knife and a spoon to cut the pineapple meat out of the inside leaving only the shell. Set them to the side. Dice the pineapple and place it in a bowl.

Grill the chicken over medium heat until the internal temperature is at least 160. You can also cover and bake in the oven for 35 minutes until cooked through. Once the chicken is cooked, dice it and mix it with the cooked rice, pineapple, and sesame seeds.
Spoon it into the pineapple bowls. Top with extra teriyaki sauce

LOBSTER RAVIOLI

INGREDIENTS:
- Homemade/ store bought lobster ravioli- 18 oz ( 500 g)
- Unsalted butter- 2 tablespoons
- Garlic cloves ( minced)- 1 tablespoon ( about 4)
- Chicken stock- 1 cup
- Heavy cream- 1 cup
- Fresh grated Parmesan cheese- ⅓ cup
- Crab chunks( chopped)-1 ½ cup
- Lemon juice- 3-4 tablespoons
- Black pepper- ½ teaspoon or to taste
- Salt (your preference

FOR THE SAUCE:
Melt the butter in a skillet over medium-high heat, andn saute the garlic. Add shallot, and cook it for about one minute, and then follow with garlic and cook for just twenty seconds or so. Then, pour in WHITW wine and bring the sauce to a simmer. Simmer for several minutes, until the sauce is reduced by half. Finally, whisk in the thyme and heavy cream, and taste for salt and pepper.

CABBAGE SPRING ROLLS

For the rolls:
8 savoy cabbage leaves, see note 1
- 1 long carrot, optional

Filling
4 dried shiitake mushrooms, rehydrated in water
200 g minced pork/beef/chicken, 7oz
1 stalk scallions, finely chopped
2 teaspoon light soy sauce, Use gluten-free soy sauce to make the dish gluten-free
1 pinch Chinese five spice powder
1 pinch sugar
1 dash sesame oil

For the sauce
3 tablespoon mushroom water, see note 2
1 tablespoon oyster sauce
½ teaspoon cornstarch

Preparing the cabbage:
Blanch cabbage leaves in boiling water until they begin to wilt. Drain and set aside.
Peel carrots

Mix the filling
Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
Assemble the rolls
Place ⅛ of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.

Steam the rolls
Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
Mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.

MANGO SHRIMP TACOS

For the Shrimp:
2 teaspoons olive oil
1 1/4 pounds shrimp peeled, deveined and tails removed
Chili powder and salt to taste
Paprika

For the mango salsa
1 cup mango finely diced
½ cup red bell pepper finely diced
1/2 jalapeno pepper minced (remove seeds and ribs to make it milder)
Juice of 1 lime
½ cup cilantro leaves finely chopped

For the cilantro lime sauce
1 cup sour cream (can use light)
½ cup cilantro leaves roughly chopped
2 teaspoons lime juice
1 1/2 teaspoons honey
¼ cup prepared green salsa
Salt and pepper to taste

INSTRUCTIONS
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.

For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.

To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

PANEER TIKKA MASALA

Paneer Tikka
▢1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
▢1 & 1/2 teaspoon ginger-garlic paste
▢1 teaspoon coriander powder
▢1/2 teaspoon garam masala
▢1/2 teaspoon Kashmiri red chili powder for color
▢1/4 teaspoon red chili powder or to taste
▢1/2 lime juice of
▢225 grams paneer cut into cubes
▢1 medium red onion quartered and separated into petals
▢1 medium green pepper cut into 1-inch cubes

Curry
▢1 tablespoon oil I used avocado oil, use oil of choice
▢2 tablespoons butter divided, unsalted or salted either works
▢1/2 teaspoon cumin seeds
▢1 inch cinnamon stick
▢1 large white onion roughly chopped, around 150 grams
▢3-4 large garlic cloves chopped
▢1 inch ginger chopped
▢3 large tomatoes roughly chopped, around 400 grams
▢1 & 1/2 teaspoon curry powder
▢3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
▢3/4 teaspoon salt or to taste
▢1 tablespoon sugar I used granulated white sugar
▢1 cup water or more as needed
▢2-3 tablespoons heavy cream 30-45 ml
▢1 tablespoon chopped cilantro

In a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked.
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
Take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven.Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking.
Add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

PAN SEARED SALMON

INGREDIENTS:
- 2 TB olive oil
- 4 6oz salmon fillets, skin on and patted dry
- Salt & Pepper
- 3 TB butter
- 4 cloves garlic, minced
- 1 1/2 c. cherry tomatoes, halved
- 2 c. fresh baby spinach
- 1/2 c. heavy cream
- 1/4 c. Parmesan cheese, grated
- 1 TB chopped Italian parsley
- 4 leaves fresh basil

1. Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F. Flip and cook for another 60 seconds. Remove to a plate and set aside.

2. Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the garlic and saute for about 1 minutes, or until the garlic is fragrant and not burned. Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst. Stir in the spinach and cook for 1 minute, or until wilted.

3. Stir in the heavy cream, Parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes. Place the salmon back in the skillet and garnish each with a leaf of fresh basil. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately on a bed of rice or roasted veggies.

SOUTHWEST CHICKEN BOWL

CHICKEN PREP:
- 2 chicken breasts cubed
- 2 tbsp avocado oil
- 1 lime juiced
- 2 tbsp Southwest seasoning store bought or homemade

Sweet Potatoes
- 1 1/2 lbs sweet potatoes 1/2 inch dice
- 1 tbsp avocado oil-
- 1 1/2 tbsp Southwest seasoning

Black beans
- 1 1/2 cans black beans with liquid
- 2 cloves garlic minced
- 1/4 cup minced yellow onion
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika

Peppers and Onions
- 1 red bell pepper ribs and seeds removed, sliced
- 1 green bell pepper ribs and seeds removed, sliced
- 1 yellow onion sliced

For Assembly
- 4 cups lettuce
- 1 cup corn
- 1 avocado sliced
- cilantro
- lime wedges

CHICKEN PREPARATION:

In a mixing bowl, combine cubed chicken, one tablespoon of avocado oil, juice from one lime and two tablespoons of Southwest seasoning. Toss so all of the chicken is coated in the seasoning.

Cover chicken and refrigerate for 15 minutes while you prepare other bowl items, or up to 2 hours.

In a large frying pan, heat one tablespoon of avocado oil over medium heat. Add chicken in a single layer and cook for 4-5 minutes on one side.

SWEET POTATO PREPARATION:

In a mixing bowl, combine cubed sweet potato, one tablespoon of avocado oil and 1 1/2 tablespoons of Southwest seasoning. Toss so all of the sweet potato is coated in seasoning.

Bake: place sweet potatoes in a single layer on a parchment-lined baking sheet. Roast at 425°F for 20-22 minutes, flipping halfway through.

CHIA SEED PUDDING Ingredients: - 4 Tablespoons chia seeds - 1 cup almond milk or coconut - ½ Tablespoon condensed milk - ¼ teaspoon vanilla extract, optional - Toppings of choice: fresh berries or other fruit, granola, etc. 1. Mix chia seeds with condensed milk and coconut milk. Then add to cup 2. Layer mixture with fresh or frozen mango, and add another layer of mixture on top 3. Top with toppings of choice 4. Refrigerate for a few hours, then enjoy!

BREAKFAST BURRITO Ingredients: - 4 flour tortillas - 2 medium potatoes - 3 large eggs - 1/2 cup shredded cheddar cheese - 1/4 cup salsa - 1/4 cup ketchup - 2 tbsp oil Instructions 1. Begin with cooking the potatoes. Wash and peel them, then cut them up. 2. Boil them for a few minutes before browning them in a skillet. 3. Crack the eggs into a bowl and whisk them. Then add them to a skillet with a bit of oil set to medium heat. Scramble up the eggs. 4. Once you have prepped all of the ingredients it is time to assemble the breakfast burrito. 5. Combine bell peppers, potatoes, jalapeños, breakfast meat, and hot sauce, cheese etc.

CHICKEN & BROCCOLI STIR-FRY INGREDIENTS: 2 tablespoons olive oil, divided 2 boneless skinless chicken breasts, cut into bite-sized pieces salt and pepper 1 batch Stir-Fry Sauce (see below) 1 bunch broccoli, chopped into small florets, stem discarded 1 teaspoon toasted sesame oil toppings: sliced green onions, toasted sesame seeds STIR-FRY SAUCE INGREDIENTS: 2/3 cup water 1/3 cup reduced-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons cornstarch 2 tablespoons honey 2 cloves garlic, peeled and minced 1 teaspoon ground ginger - Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. - Add chicken breasts, and season with a generous pinch of salt and pepper. -Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through. - Once the chicken is browned, add 1 tablespoon of olive oil and broccoli, and stir to combine. - Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened. -Remove from heat and stir in the sesame oil until combined. - Serve warm, garnished with green onions and toasted sesame seeds. TO MAKE THE SAUCE: - Whisk all ingredients together in a small bowl until combined.

FRENCH TOAST OMELETTE SANDWICH 1. In a bowl beat eggs with salt. Set aside. 2. Heat a medium size pan and melt one tablespoon of butter. 3. When butter is melted pour beaten eggs. Immediately place 2 pieces of bread onto the egg mixture, coating each side in the still-uncooked egg. Allow to cook for 1-2 minutes. 4. Flip the whole egg-bread toast, without braking it. 5. Add the cheese on one slice of bread, sprinkle some herbs (optional). Then, fold the egg wings that hang over sides of the pieces of bread. Then, fold one slice of bread over the second bread that covered with cheese, hinging at the space between the two pieces of bread. 5. Cook the sandwich for 1 minute more.