Seared Cod with Garlic and Basil Zoodles

dinner, salad, seafood | November 18, 2016 | By

What a awesome fall it has been at our house!  Although summer will always be my favorite season, fall has recently become a super close second.  The seasons don’t change as beautifully as they do up north, but Georgia doesn’t disappoint.  The other thing that doesn’t disappoint is the food that my young chefs continue to create. 

It’s so entertaining to watch them playfully sparring about their culinary skills.  Chef Jess is really hard on her older brother … not because she thinks his dishes are bad, but because she is motivated by him.  She looks up to him in just about everything, and she really seeks his approval … Though she HATES to admit it. 🙂

 zoodles

 

On this day, Chef Jess had too much homework to join us in the kitchen.  Instead, she poured over her books and paperwork nearby in the dining room so that she could keep tabs (aka….spy) on what big bro did.   For good reason, because I grilled him about his girlfr…  Ahem…girlf…AHEM… girlfriend.  There I said it!  I actually prefer to refer to her as “a girl he happens to know.”  Just seems to roll off my tongue.  ijs  Anyhoo!  They’ve been “dating” (yuck) for a few months now, and they both seem to be smitten.  Sigh…
  
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Seared Cod with Red Curry Coconut Sauce

lunch, pasta, seafood | August 27, 2016 | By

Chef Fresh was totally in his element tonight!  His earbuds were in, and he listened to his favorite hip hop artists as he went to town in the kitchen!!!!  As he put it, “I’m sick of meat.  Tonight it’s gonna’ be seafood.”  He hasn’t been as active in the kitchen since school started because homework has been plentiful.  As a result, baby sis has been the one designing the menu.  She’s a natural born carnivore who loves a mean burger, chicken, quail, bacon, lamb, goat, pork chops….you get the point. 😉

Coconut Cod 2

 

So, that’s pretty much what we’ve been eating in the past two weeks.  That is, until Chef Fresh pumped the brakes.  Tonight, he created a Thai inspired dish that was light, but truly satisfying.  This required a quick trip to the farmer’s market.  You guys know by now that my favorite farmer’s market in metro Atlanta is the DeKalb’s Farmer’s market.  But, our after work/school schedule is really tight, and it would be too far to travel.  The next alternative was to head out to Sprouts Farmer’s Market.  It’s really pretty much a grocery store….but with really fresh produce and seafood.

Coconut Cod3

 

He ultimately decided to make a seared Cod in a Red Curry Coconut sauce, and served it with Udon noodles.  What I love most about watching Chef Fresh cook is how serious he is about what he creates.  He has passion, and a very clear flavor palate.  He’s also very, very, uber serious about plating and styling his dish.  Most of the time, he takes the camera from me so that he can snap the perfect shot of his culinary creation.  Sigh…  First I’m the sous chef, now I’m the flunky photographer.

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The coconut curry sauce was the perfect combination of sweet and spicy, and really complimented the Cod.  He even added some shredded carrots and edamame beans for added crunch and color. 

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I continue to be impressed by my Young Chefs as they explore their creativity in the kitchen.  And….I love being able to relax a bit while they handle meals.  WINNING!!!! lol

ChefFresh

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Cod with Red Curry Coconut Sauce
Seared Cod in a spicy sweet Red Curry Coconut sauce and served with Udon noodles.
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Ingredients
  1. •4 tablespoons coconut oil
  2. •salt and pepper to taste
  3. •1 TBSP onion powder
  4. •3 shallots, diced
  5. •3 cloves garlic, finely chopped
  6. •2 TBSP finely grated fresh ginger
  7. •2 tablespoons Thai red curry paste
  8. •1 ½ cups chicken broth
  9. •1 (14 ounce) can coconut milk
  10. •1 TBSP sugar
  11. •4 Cod fillets
  12. •¼ cup cilantro, plus more for garnish
  13. •¼ cup green onions, sliced
  14. •1/4 cup shredded carrots
  15. •1/2 cup edamame beans
  16. •1 tsp cayenne pepper
Instructions
  1. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the shallots, garlic, and ginger to the pan. Cook until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, salt/pepper, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Also add the cayenne pepper. When reduced, add the cilantro.
  2. Season the cod fillets lightly with salt, pepper, and onion powder. Heat another skillet with 2 TBSP coconut oil. Sear the fillets on both sides. Make sure not to over cook.
  3. Distribute the curry sauce in four bowls, and add a handful of cooked Udon Noodles, and a seared cod fillet. Garnish with green onions, shredded carrots, edamame beans, and a few sprigs of cilantro.
Notes
  1. Dial up the spiciness and the sweetness by adjusting the cayenne and sugar to you palate.
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Ahi Tuna Poke Tower

 

It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days!  This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.

The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July.  They prepared the most delicious Poke bowl with Ahi Tuna and Salmon!  It was so fresh, and soooooo flavorful.  Ever since then Chef Jess has had Poke on the brain. 🙂

poke2The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke.  So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market. 

poke3

The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have.  Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.

poke5

The tuna steaks were beautiful!  Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade.  She allowed the tuna to marinade for about an hour in the fridge.

poke6

I seriously cannot put into words just how DELICIOUS the tuna tasted.  To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂  But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉

poke4

We’re pretty much a brown rice kind of family, so this is what she used to create the tower.  However, you can use whatever rice your heart desires. ♥

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Ahi Tuna Poke Tower
Serves 4
A classic Hawaiian dish made with fresh seafood.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
  2. 1/2 cup chopped green onion
  3. 2 garlic cloves (finely chopped)
  4. 1 English cucumber (thinly sliced)
  5. 1/2 cup shredded carrots
  6. 1/4 cup low sodium soy sauce
  7. 1 TBSP rice wine vinegar
  8. 2 jalapeños (partially seeded and diced)
  9. 2 tsp grated ginger
  10. 3 TBSP sesame oil
  11. 2 avocados (chopped)
  12. 1 TBSP grated ginger
  13. 2 TBSP sesame seeds (both black and white)
  14. Room Temperature Cooked rice (Brown is our favorite)
  15. A sheet of seaweed paper cut into strips
Instructions
  1. Rinse the Ahi and cut it into bite-sized cubes
  2. Rinse the green onions and chop them finely
  3. Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
  4. Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
  1. Place a layer of sliced cucumbers on a plate making a circular shape.
  2. Lightly grease a one-cup measuring cup with sesame oil.
  3. Fill it with rice and pack it down.
  4. Turn the measuring cup over on top of the cucumbers and gently remove the rice.
  5. Top the rice with some shredded carrots and green onions.
  6. Next, place a layer of chopped avocados.
  7. Top with a healthy serving of the marinated ahi.
  8. Garnish with black and white sesame seeds, jalepenos, and green onions.
  9. Add a few strips of seaweed
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Pineapple Coconut Water Fruit Slushies

drinks | June 17, 2016 | By

 

It’s been a scorching summer so far! The average temperature here in Georgia has been around 90°, and the heat will only rise as the summer forges  on.  One thing that we tend to have on hand in our house are popsicles because it’s just a quick way for the kids to cool off after being outside.
slushie11

 

The problem is….those popsicles have a ton of sugar.  So, we’ve come up with a better alternative!  Homemade Fruit Slushies!!!!!

slushie4

 

It only has two ingredients: frozen fruit and pineapple coconut water. You can use regular coconut water as well, but I found that the one infused with pineapple adds a more tropical touch.  You can also add a little agave or stevia if you want a tad more sweetness.  It really all depends on the fruit that you use.  Strawberries and mangos don’t really require any additional sugar, but the blueberries may. 🙂

slushie3 - Copy

 

You can also use fresh fruit as well!  We recently went strawberry picking, and I would have LOVED to use our harvest.  However, the kids pretty much inhaled them before I could blink. sigh…

slushie6

 

Either way, this slushie is absolutely delicious, and will help make these steamy summer days a little more tolerable.  (Sidebar…..I think I’ll make the “Adult Version” of these slushies next time I have a dinner party. 😉

Faith, Family, Food…    In that order

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Pineapple Coconut Water Fruit Slushies
A refreshing summer drink to help cool off....yet healthy enough so there's no guilt.
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Ingredients
  1. •1 cup pineapple coconut water
  2. •1/2 cup frozen fruit of your choice (mangos, strawberries, blueberries, cherries, etc.)
  3. •Natural sweetener like agave or stevia (optional)
Instructions
  1. In a high-speed blender, combine the coconut water and frozen fruit.
  2. Blend until incorporated. You may want to add some crushed ice if it's not "slushy" enough.
  3. Taste to see if the slushy is sweet enough to your liking. If not, add some natural sweetener.
  4. Serve immediately.
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Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze

Summer vacation has arrived!  Which is why we recently took a mini vacation in the mountains just for a quick getaway.  It was really serene, and we did a lot of family bonding.  The only problem is that I think I  pretty much ate the equivalent of a medium sized pig all by myself.  All we grilled were brats, hotdogs, ribs, burgers, eggs, bacon, sausage, and boy did we pay for it afterwards!  Actually, it was more so me that felt really weighted down and heavy, and I honestly didn’t want to eat anything for a few days.  Even Chef Fresh said that all he wanted was salad.  It blew my mind because he is the truest definition of a carnivore. 🙂

mushroom4

But Chef Jess (the butcher) protested since this meant that she would not be picking the main dish for a few days.  She finally agreed after a little coaxing.  Ok… A LOT of coaxing. lol  With her onboard, all we needed to do was brainstorm what could make.  The thing is…we wanted something just a little hardier than a salad.  That was the inspiration for this particular dish.  We’re calling it Meatless Monday Caprese stuffed Portabellos with Prosciutto.

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Portabello mushrooms are so hearty that they are steak-like in texture.  Together we thought about how to stuff them.  In the past, we have packed them with lump crab meat, but we wanted something different this time.  Chef Fresh suggested tomatoes and mozzarella, and Chef Jess decided to add prosciutto for a smoky flavor.  Garlic butter, basil and red onions round it out.  I added my red wine glaze sauce that I use for so many recipes because I thought it would give the dish some edge. 😉

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That’s it!  Brush on the garlic butter, fill with cheese, onions, and fresh basil.

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Grill over a hot fire, and wait patiently. 🙂

mushroom9

Don’t overcook the portabellos because they’ll be to mushy, and you want them to retain that meaty texture.

mushroom10

 The red wine glaze drizzled on top was the perfect punch of flavor!  It adds some tangy sweetness that melds well with the smoky and garlicky mushroom and prosciutto flavors. 

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This is honestly a perfect Meatless Monday dish that can be eaten as a main dish, or in combination with a salad or other grilled veggie… ANYDAY of the week.  We actually made this two days in a row because it’s super easy and really rewarding.

Caprese Stuffed Portabellos with Prosciutto with Red Wine Glaze

The stuffing possibilities are endless.  I’m sure my Young Chefs will experiment during their school vacation.  I’ll be sure to share…as always. 🙂

 

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Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze
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Ingredients
  1. Garlic butter
  2. •3 tablespoons butter
  3. •3 cloves garlic, minced
  4. •2 tablespoons freshly chopped parsley
  5. •pinch of salt and pepper
Mushrooms
  1. •4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  2. •1 large Fresh mozzarella cheese ball, sliced
  3. •1 cup or cherry tomatoes, sliced
  4. •4 slices Prosciutto, thinly sliced
  5. •fresh basil, shredded (You'll need some to garnish also)
Balsamic Glaze
  1. •¼ cup red wine vinegar
  2. •2 teaspoons brown sugar
  3. •2 tablespoons soy sauce
Instructions
  1. Preheat grill on high heat.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is aromatic. Brush each mushroom with garlic butter and place them on an aluminum foil lined baking tray.
  3. Fill each mushroom with the mozzarella slices, tomatoes, red onion, basil, and prosciutto. Grill until mushrooms are tender (BUT NOT OVER DONE), and cheese has melted.
  4. To serve, top with the basil, drizzle with the glaze and sprinkle with salt to taste.
For the Red Wine Glaze
  1. Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.
Notes
  1. This can honestly be a main dish or a side. Perfect for a "meatless Monday!"
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Grilled Seafood Salad with Tiger Shrimp, Scallops and Calamari

brunch, lunch, salad, seafood | May 11, 2016 | By

The warm summer days are here, and our taste buds reflect it.  The Atlanta weather has been soooo beautiful and enjoyable!  This means much more time frolicking, and less time indoors.  We’ve been camping, road tripping, and basking in the sun…while cheffn’!  Lol

One of Chef Fresh’s favorite things is to eat outdoors when the weather is warm enough.  So, today we did just that!  He wanted to make a salad inspired by a menu item from one of our favorite brunch spots called Dune Deck Café.  We absolutely LOVE this place because it’s a low key Diner that’s right on the ocean in Lantana, FL.  It’s a popular place because the food is really good, and the view is ridiculously breathtaking!

 dune deck2

They serve a grilled calamari platter with pita bread and various sauces that has me questioning why I’ve been eating fried calamari my whole life!!!!!

dune deck1

 With the calamari as his inspiration, Chef Fresh decided to make a salad filled with all of the things that he loves….SEAFOOD!!!!  This required a trip to our Farmer’s Market because he wanted fresh calamari, tiger shrimp, and scallops.  Our local Farmer’s market is amazing!  You can literally find anything you need, and the prices are truly reasonable.     

Some days we stroll through trying to look for unfamiliar and peculiar looking foods.  The weirder it looks..the more intriguing it seems to be to them.  But on this particular day, we had a time constraint, so Chef Fresh made a Beeline to the seafood stand. 

fish1revised

 Although Calamari is the star, Chef Fresh also wanted the other components to “compliment the dish.”  He decided to keep the seasoning simple so to not overpower the sweetness in the scallops and shrimp.  He rattled off his chore list then put in his earbuds to jam to some rap song.  sigh…  I’ve been trying to brainwash him into loving my kind of music.  It’s proven to be futile…for now. 😉 

 fish6edited

My task was dicing garlic and cilantro, and tossing the jumbo shrimp with lemon juice.  I was told to “correctly grill the shrimp.”  He must have forgotten that I taught him how to…”CORRECTLY GRILL THE SHRIMP!” smh

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Chef Jess was put on asparagus duty! After trimming the stems, she lightly coated the spears with EVOO and dusted with salt and pepper.  Then she seared them on the indoor grill.

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 Chef Fresh skewered the marinated calamari, then cooked them on the indoor grill.  He also sautéed the scallops in a little butter, lemon juice, and a touch of salt and pepper.

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The beautiful thing about this salad is that you can include whatever your favorite seafood is.  Substitute the shrimp with lobster or crab, or add them all!

salad dressing

Chef Fresh asked me to make the vinaigrette recipe that I typically make for salads. It has the perfect balance of lemon, garlic, and oregano flavor, and you can use it on any type of salad that requires some type of vinaigrette and/or dressing.  It’s a recipe that I learned from my mother because she rarely ever bought salad dressing when I was younger.

newseafoodedited

The key to this salad is improvisation, and being open to adding whatever ingredients are available to you.  The goal is to create a fresh and light salad that is exploding with flavor.  With all the seafood, the kids actually don’t realize that they are chowing down on healthy vegetables.  🙂

fish3edited2

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Grilled Seafood Salad with Tiger Shrimp, Scallops and Calamari
A refreshing salad that's perfect for the warm summer months.
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Ingredients
  1. 10 large tiger shrimp
  2. 1 lb small scallops
  3. 4 whole squid with heads, cleaned and sliced into 1 1/2 in rings
  4. Cherry Tomatoes
  5. Sliced English Cucumber
  6. 1 lb asparagus, with ends trimmed
  7. Chopped Romaine Lettuce
  8. Thinly sliced fennel
  9. 3 Hard boiled eggs (halved)
  10. 4 Lemons (2 for juicing, 2 for garnishing)
Calamari Marinade
  1. ¼ cup extra virgin olive oil
  2. ½ lemon, juiced
  3. 4 cloves garlic, minced
  4. 2 sprigs thyme
  5. 2 tsp Cumin
  6. 1 tsp Paprika
  7. Zest and juice of 1/2 lemon
  8. Sea salt and fresh ground pepper, to taste
Vinaigrette
  1. ¼ cup extra-virgin olive oil
  2. 2 Tbsp. red wine vinegar
  3. 1 lemon, juiced
  4. 2 cloves garlic, finely chopped
  5. 1 tbsp Dijon mustard
  6. 1 tsp. dried oregano leaves
  7. Salt and Pepper to taste
Calamari
  1. Combine the olive oil, garlic, cumin, lemon zest, lemon juice, cumin, salt, pepper, and thyme in a bowl.
  2. Place calamari in the bowl and toss to coat. Place in the refrigerator to marinate for an hour or two.
  3. Remove from the fridge and return to room temperature.
  4. Skewer calamari (About 3-4 on a skewer)
  5. Preheat grill to high. Oil the grill before grilling.
  6. Remove the calamari from the marinade, and discard the marinade.
  7. Grill until done (Apprx. 3 minutes per side)
Shrimp
  1. Peel and devein the shrimp, leaving the tail intact. Gently run a small knife down the center of the backs to butterfly the shrimp.
  2. Put in glass bowl and mix in 2 cloves of chopped garlic, juice of a 1/2 lemon, 1/4 cup chopped cilantro, and a pinch of salt and pepper.
  3. Let marinate for 1 to 2 hours.
  4. Heat grill and cook for 1-2 minutes per side. Do not overcook.
Scallops
  1. Heat 2 pats of butter in a pan and add scallops. Squeeze juice from a half lemon, and sprinkle with some salt and pepper. It cooks quickly, so make sure not to overcook them. Set aside when done.
Asparagus
  1. Sprinkle with EVOO (Extra Virgin Olive Oil) and salt and pepper. Grill them on a hot grill, and turn to make sure to make beautiful grill marks. Remove when the are cooked through.
Vinaigrette
  1. Add all ingredients to a mason jar or any type of container with a top. Cover and shake vigorously until combined. Adjust salt and pepper as needed.
  2. Cover and store in the refrigerator up to 1 week. Stir before serving.
To assemble salad
  1. Lay Romaine lettuce on a large platter, and arrange the tomatoes, asparagus, cucumbers, and fennel on the lettuce leaves. Next, add the shrimp and scallops side by side, and lay the calamari skewers on top. Drizzle the vinaigrette over the platter, and finish by adding the boiled eggs, and lemon quarters.
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Grilled Pork Chops with Basil and Garlic Rub

dinner, pork | May 4, 2016 | By

We are in the midst of state testing, and things have been quite hectic!  On the other hand we are ready to do back flips because the school year is almost over.  I don’t know who is happiest that summer vacation is just a couple weeks away…them or me. 🙂 

Despite the chaos, Chef Fresh and Chef Jess have still managed to throw down in the kitchen.  Clearly, they don’t care that  I have to fit into a bathing suit at some point in the next few weeks.  lol  I guess I could refrain from piling a man’s portion onto my plate.  Who am I kidding?  I have absolutely no will power when eating my young chefs’ creations.  Tonight’s meal was no different!  Chef Jess designed the menu….Grilled thick cut and marinated pork chops served on top of a warm baby asparagus and cherry tomato salad. Yum! 🙂
    pork next

As usual, the conversation was lively as we prepped the food.  This time we spent quite a bit of time talking about the high points and low points of this past school year.  Chef Jess quickly added that her favorite moment was being elected School Council President.  When asked why, she giggled and said because her grandfather now refers to her as “Madame President.”  This is the point in the conversation when Chef Fresh groaned. 🙂 He eventually shared that his high points were getting countless A’s, and making the decision to get baptized on August 30, 2015.  I couldn’t agree more!  I cried like a baby…..

justin baptized

Both chefs agreed that the worst part of the year was losing our grandmamma.  They had an amazing bond with her, and no longer being able to see her has been impactful.  We recalled our favorite memories, and laughed out loud.  My mom was quite a character, and her energy fills our hearts.  In fact…she’s the reason why we each have such a love for cooking.

pork new

It’s been quite a year, filled with tears, love, laughter…and cooking.  In fact, cooking has been our therapy through it all.  Hmmm…. Wait a minute!!!  Cooking therapy sounds like a really fun group that I should be running with students.  Huh.  Let me work on those logistics, but in the mean time….please enjoy Chef Jess’ pork chops and asparagus.  ♥

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Grilled Pork Chops with Basil and Garlic Rub
An easy recipe that is truly a crowd pleaser! The garlic and basil marinade infuses the pork chops with endless flavor notes.
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
For Pork Chops
  1. •4 bone-in pork loin chops, 3/4-inch thick
  2. •6 garlic cloves, peeled
  3. •1/2 cup fresh basil leaves, packed
  4. •2 tablespoons fresh lemon juice
  5. •1 teaspoon cumin
  6. •1 teaspoon cayenne pepper
  7. •1/3 cup ketchup
  8. •2 tablespoons extra-virgin olive oil
  9. •1 teaspoon coarse salt
  10. •1/2 teaspoon freshly ground black pepper
For Asparagus
  1. •1 bunch Baby Asparagus
  2. •2 pats of butter
  3. •3 cloves garlic (chopped)
  4. •2 Shallots
  5. •juice of 1/2 a lemon
  6. •1 tsp grated lemon skin
  7. •1 cup sliced cherry tomatoes
  8. •salt and pepper (to taste)
For Pork Chops
  1. Use a food processor to mince garlic. Add fresh basil, and process until chopped. Add lemon juice, cumin. ketchup, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes...OR more.
  2. Light grill and heat. Make sure to oil grate. Grill for 6 minutes per side, and let rest for 3-5 minutes.
For Asparagus
  1. Wash and trim asparagus. Warm butter in a skillet and cook garlic and shallots until fragrant. Add asparagus, lemon juice, grated lemon, salt and pepper. Toss, and cook until asparagus is slightly tender. (approx. 10 minutes) Add sliced cherry tomatoes to warm through.
To Serve
  1. Place a mound of the asparagus salad on a plate and top with a pork chop.
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Better Than Takeout Mongolian Beef

dinner, steak | March 25, 2016 | By

 

Who doesn’t love takeout and a movie on a Friday night?  The kids and I definitely do, but sometimes we want to enjoy making a copycat recipe of our favorite delivery foods.  This night was one of those nights! 

The dish we copied is one from one of our favorite Asian restaurants, but of course, we adapted it just a touch.  Tonight’s dinner was an amazing Mongolian Beef stir fry.  So simple to make, yet incredibly flavorful.

 

stirfry3edited

 

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Asian Turkey Meatball Tortillas

dinner, lunch, taco | March 17, 2016 | By

What kid doesn’t like eating with their hands?  🙂  As sophisticated as my Young Chefs think they are, they don’t mind rolling up their sleeves and saying “goodbye” to the fork.  That’s why stuffed tortillas are a fan favorite in this house.  Whether beef, chicken, or seafood…Chef Jess and Chef Fresh are over the moon.  This time they decided to try something a bit different. 

They have always loved my recipe for Thai Chicken Tortillas, but they wanted to do something a bit different while keeping the flavors.  After some brainstorming…and a bit of bickering, they agreed that ground turkey was the way they would go. 

I was given the veggie chopping task while they seasoned, mixed, and formed the meatballs. 

 

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 The aroma that filled the house was unbelievably amazing!!!!

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Chef Fresh was the first to taste the cooked meatballs, and he did his “happy dance” to show his approval.  (I’ll try to catch this on video because it’s so silly). 

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Chef Fresh made the coleslaw mixture, and they built their own tortillas. turkey taco1

As always, we used the time to talk and bond.  On this day, Chef Jess had a lot on her mind because it was almost time for her school play.  She was pretty nervous because she had a singing solo.  So Chef Fresh and I pretended to be the audience while she sang her part over…and over….and over again. 🙂 

All the practice paid off because she nailed it on the BIG day.  (This is a picture from her actual performance.) 

Chef Jess singing

 

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Asian Turkey Meatball Tortillas
Serves 8
These turkey meatballs are overflowing with flavor from garlic, ginger, scallions, fish sauce, lime, and a few dashes of sriracha. The cool, tangy and sweet flavor from the slaw helps to make this dish soooo amazingly delicious.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For the meatballs
  1. 1.5 pounds Ground Turkey
  2. 4 scallions, thinly sliced
  3. 1½ tablespoons ginger, finely minced
  4. 4 cloves garlic, finely minced
  5. 1/2 cup chopped red pepper
  6. 1/2 cup yellow pepper
  7. 1/2 cup chopped red onions
  8. 3 teaspoons fish sauce
  9. 1 teaspoon sriracha
  10. 1 teaspoon salt
  11. 1 teaspoon ground pepper
  12. 2 tablespoons lime juice
  13. 1-2 tablespoons sweet chili sauce (for coating the meatballs once they are cooked)
For the cole slaw
  1. 1 14 oz bag cole slaw mix
  2. 10 basil leaves, rolled up and sliced
  3. 5 mint leaves, rolled up and sliced
  4. 5 tablespoons cilantro, chopped
  5. 3 scallion, finely sliced
  6. ¼ cup rice vinegar
  7. 5 teaspoons mayo
  8. 4 teaspoons sweet chili sauce
Additional
  1. 1 Radish (very thinly sliced)
  2. 8 Romaine Lettuce leaves
  3. 8 Tortillas
  4. Sliced scallions
  5. Sliced peppers
Instructions
  1. Preheat your oven to 375 degrees
  2. For the meatballs, mix all the ingredients except the sweet chili sauce in a medium bowl until evenly combined (the turkey, scallions, onions, peppers, ginger, garlic, fish sauce, sriracha, salt, pepper, and lime juice)
  3. Form small meatballs and place them on a greased baking sheet
  4. Bake the meatballs for 15-25 minutes or until they are fully cooked through in the middle, flipping once half way through with a spatula
  5. Prepare the coleslaw while the meatballs are cooking.
  6. Combine all your coleslaw ingredients (the bag of coleslaw mix, basil, mint, cilantro, and scallions)
  7. To make your dressing, whisk together the rice vinegar, mayonnaise, and sweet chili sauce in a small bowl and pour over the coleslaw. Toss to coat, and set aside.
  8. Transfer cooked meatballs to a bowl and toss with 1-2 tablespoons sweet chili sauce.
  9. To make the taco, start by layering a lettuce leaf on the tortilla. Spoon some coleslaw on top of the leaves, and layer with three meatballs.
  10. Top some cilantro leaves, a couple radish slices, sliced scallions and peppers, and an extra squeeze of lime juice
Notes
  1. Add more sriracha on top for a kick of flavor. 😉
Together Three Chef http://togetherthreechef.com/
 chicken taco

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Best Burger Ever

bacon, burger, dinner, lunch | March 4, 2016 | By

Have you ever had a burger that makes you want to stomp your feet and fist bump the person sitting next to you? That’s exactly what we did the first time we ate at Grease Burger Bar in West Palm Beach, FL a few years ago.  I remember biting into the Sweet Caroline burger for the first time, and thinking that it was simply the most amazing thing I had tasted in a very long time.  It’s topped with Vermont White Cheddar, bacon, and sweet barbecue sauce, and I always add the onion jam for an extra awesome kick.  Chef Jess and Chef Fresh usually build their own, but like to keep it simple…with the emphasis on the meat (which is so incredibly juicy!)

 newest Burger1

We try to make a pit stop each time we’re in town, but it’s usually several months before we’re able to.  That’s an eternity for burger lovers like us.  Sooo….. we have worked really hard to come up with a recipe that truly rivals our beloved Grease burgers! 

We started by creating a list of what we LOVE in a burger.  Juiciness was top on the list because we all agreed that a dry burger is “a waste of meat.”  Chef Jess said that the cheese choice is big on her list, while Chef Fresh added that bacon is a non-negotiable.  My big thing is texture, and I like a bit of a crunch in my burger which can come from crisp lettuce.  But I really wanted to add crispy fried red onions for an extra pop of crunch. 🙂 

 

newburger7

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