Báhn Mì Pizza

Báhn Mì Pizza

20151215_182330editI think I’ve found a new hobby, turning delicious foods into pizza. Like this incredibly, insanely delicious Bahn Mi pizza.

I am a big time menu planner and I usually try to plan at least a weeks’  worth of meals at a time, and sometimes more. I made this delicious carnitas recipe and knew I would have leftovers. That, on top of the fact I had this delicious aioli sitting in my cupboard just waiting to be used, randomly inspired this bomb a** pizza. 20151215_185919editThe first time I had Bahn Mi was several years ago at Saigon Sisters in Chicago and I think I just stopped drooling over it like… last week. Hands down one of my favorite flavor combos is south east asian flavors….scratch that, most asian flavors are my favorite.  But Thai, Vietnamese, Korean ❤ ❤ ❤ maybe it’s the rice, ginger, lemongrass, curry, cilantro…not sure but I love it all.

Although I used this pre-made sauce for the base layer of the pizza, you could totally make your own. Just by mixing a little homemade mayo with chili sauce, lime juice, grated or powered ginger and tada! delicious creamy pizza base. 20151215_183408eeditSince national pizza day was this past Tuesday, I thought it was only fitting to share this recipe this week!ALWAYSSUMMERIngredients:

1 pizza crust of your choice
1/3 cup thai aioli or spicy mayo (see note above)
pork carnitas leftovers (around 1.5 cups)
1 cup mozzarella cheese
2 medium carrots, julienned
½ English cucumber, julienned
1/4 cup cilantro
Sriracha or thai chili sauce

Directions:

►Preheat oven to 400° or what your pizza package directions say
►Spread thai aioli over pizza crust and top with shredded pork, mozzarella cheese, and julienned carrots.
►Bake in oven for 14-17 minutes or until ingredients are heated through and starting to brown.
►Remove from oven, garnish with the julienned cucumber and cilantro.
►Drizzle with spicy hot sauce if desired and ENJOY!!

20151215_183103editSoooooo good. Pizza is like the chameleon of food. There are so many possibilities and any type is amazing! No, try me…. name one that isn’t good. Didn’t think so 🙂 20151215_185741edit

xoxo

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Roasted Brussels Sprouts & Butternut Squash
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Veggie Quinoa “Fried Rice”

Veggie Quinoa “Fried Rice”

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Happy Friday!

Fall is really setting in here. It’s beautiful although I’m hoping that the leaves cling on a little bit longer. We have engagement pictures in two weekends and I’m hoping there will be a little bit of color left!!! I’m super excited for those- our photographer site is here. Every single picture she ever takes is stunning and I can’t wait to share ours! ❤

So I’m sure you’re all dying to know who won the giveaway from last week……….I have picked a winner and stay tuned, I will announce the winner on Sunday! yay! I’m so excited and thank everyone who entered from the bottom of my heart!

Now- onto this healthy beautiful food! I love quinoa. It’s nutty and sort of crunchy and delicious, not to mention full of protein and extremely filling!  As avid readers of my blog I’m sure you know I’m obsessed with Sriracha- like looking at the picture above, you’re probably thinking- um what, that’s not a lot. But what you don’t know is that after I was done taking these “pretty” pictures, I added an embarrassingly large amount to this 🙂

Anyway- this is super healthy and fresh and delicious. Again this is a super versatile recipe, you can add or remove anything! (ps- I fee like I say that all the time. And truth be told, I think of every recipe as versatile, rarely do I follow word for word. Cooking is about having fun! People need to remember that 🙂 )

Hope you enjoy, HAVE FUN!!!!
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Ingredients:

  • 2 tablespoons coconut oil, divided (or oil of your choice)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce or tamari
  • 2 green onions, sliced
  • Sriracha, for serving

Instructions: 

  • Heat 1 tablespoon oil in a medium skillet over low heat. Add eggs and fry until cooked, about 2-3 minutes per side. Let cool before dicing into small pieces.
  • Heat remaining oil in a large skillet or wok over medium high heat. Add garlic and onion, until onions have become translucent, about 4-5 minutes.
  • Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, about 3-4 minutes.
  • Add corn, peas, carrots and quinoa. Cook until heated through, about 1-2 minutes.
  • Add ginger and soy sauce, and gently toss to combine.
  • Stir in green onions and eggs

TA DA! That’s it! Now serve and top with Siracha!  🙂

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Isn’t it pretty?!? It was so delicious.

Thank you for checking out the blog- I love each and every one of my readers!!

xoxo

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

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These little guys are a fast and healthy dinner for a family on the go. Don’t let some of the ingredients scare you! They come together for a delicious combination. These would be great in tortillas if you’d prefer but the crisp lettuce sort of ‘makes’ this dish. It’s healthy and crunchy and allows for you to really taste the chicken mix. I was inspired by PF Chang’s lettuce wraps which are so good! I didn’t have any of those crunchy fried noodle things they serve or any of their sauces. I doused mine in Siracha, because as I think I’ve mentioned before….. I have an addiction.

I had the lettuce wraps at PF Changs for the first time this past fall (I don’t get out much). I loved them. I was doing my normal activity of browsing Pinterest(shocking, I know) and came across a couple of “copy cat” recipes. A lot of them were terrible. Just from reading the ingredients I could tell that was NOT was PF’s was serving up. I sort of adapted a few of them and came up with this. It’s pretty darn close, I think!

Here’s my recipe!
Ingredients
  • 1 tablespoon sesame oil
  • 1 pound ground chicken or turkey
  • 1 large onion, chopped small
  • 2 tablespoons garlic, minced or pressed
  • 1 tablespoon soy sauce
  • 1/4-1/2 cup hoisin sauce
  • 2 teaspoons fresh ginger, minced small
  • 1 tablespoon rice wine vinegar
  • 3 teaspoons sriracha sauce
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 1 small bunch green onions, sliced
  • 1 teaspoon sesame oil
  • Iceberg, or butter lettuce leaves, rinsed and drained
  • Sriracha sauce, wasabi, spicy mustard sauce for dipped (optional)
  • Roasted peanuts, chopped (optional)
  • Fried bean noodles (optional)
Directions
  1. In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground meat and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef).
  2. Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated. Remove from heat.
  3. Fold in water chestnuts, green onion, additional sesame oil. Salt and pepper to taste.
  4. Serve wrapped in a leaf of lettuce. Top with any of the optional additional toppings.
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I’m fully aware this looks like a turd. But I promise it doesn’t taste like one.

Give it a try and hopefully you like too! I know these aren’t the greatest pictures but it is SUPER delicious and healthy!!

xoxo

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Beef Yakisoba

Beef Yakisoba

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Ingredients
½ head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
2 inches fresh ginger
1 # beef flank steak
2 Tbsp vegetable oil
2 (3 oz.) packages ramen noodles- season packets discarded
seasoning packets discarded
1 tsp sesame oil (optional)
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1-2 Tbsp sriracha hot sauce (depending how hot you like it!)
1 Tbsp sugar

Instructions
Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a grater or zester. Peel and grate the carrots or just cut them up like matchsticks. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the flank steak into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the beef strips and cook until they are no longer pink (about five minutes).
Once the beef is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar.Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Soooo delicious and mildly healthy, LOTS of veggies. Hope you enjoy!

xoxo669058772380712020613

 

Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

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INGREDIENTS

1 package (3 ounces) ramen noodle soup mix(any flavor you want)
1 bag (16 ounces) coleslaw mix
2 cups cut-up cooked chicken
1/2 cup  chopped dry-roasted peanuts
1/2-1 cup of chopped Cilantro
2 tablespoons sesame seed oil
1 Tbs sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
Juice of 1 lime

DIRECTIONS

  • Open coleslaw mix into a large bowl. Break block of noodles into bite-size pieces over salad. 
  • Chop your cooked chicken, cilantro, and peanuts and add to the coleslaw mixture. 
  • In a smaller bowl combine the sesame oil, vinegar, sugar,veggie oil, pepper, and lime juice  and stir until well mixed and sugar is dissolved.
  • Pour over the coleslaw and  noodle mixture; toss until coated and enjoy! 🙂 

This was deeeelicious! I added Siracha sauce to mine because seriously I cannot get enough of that stuff!! Also if you don’t like sesame you may want to scale back a little bit, the flavor was quite strong but I enjoy it so I didn’t mind. I think this recipe also has great capability for versatility- please experiment and let me know what you create!!!!

Hope you all have an amazing week. I have had a lot of comments and new followers on my blog lately and I just want to say, I seriously appreciate each and everyone of you who spend the time to check out my blog- I appreciate and you guys make me feel so special!

xoxo

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