Lemon Teriyaki Chicken Bowl

Lemon Teriyaki Bowl

Lemon Teriyaki Bowl

After all the Super Bowl indulging something healthy is on the menu! My favorite go to take out meal is from Waba Grill. They serve fresh teriyaki chicken bowls. When I saw this Lemon Teriyaki recipe from this months Cooking Light I knew I had to try it. Teriyaki Sauce is super easy to make and tastes much better than the bottled stuff.  I find the addition of lemon cuts through the sweetness giving it a nice tang.

I was so happy with this recipe. I love that I can  make my own takeout bowl and customize with my favorite veggies. Make a big bowl of rice to have for the week, a batch of the sauce and pre-cut all the veggies. That way when you come home tired from work, you can whip together a healthy dinner.

Valentine’s Day is coming and we have a great Date Night class on the calendar that would be the perfect gift. It is Steakhouse night with a fun menu. You can register here.

Also, we will be offering kids cooking camps this summer, so be on the lookout for the schedule.

Lemon Teriyaki Chicken Bowl
 
Ingredients
  • 1 cup long-grain brown rice
  • 2 tablespoons lower-sodium soy sauce
  • ½ teaspoon cornstarch
  • 2 tablespoons dark brown sugar
  • 4 teaspoons mirin (sweet rice wine)
  • 2 teaspoons fresh lemon juice
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons canola oil
  • ½ - 1 cup veggies (broccoli, red pepper, onions)
Instructions
  1. Preheat oven to 400°. Cook brown rice according to directions.
  2. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken.
  3. Place pan in oven; bake at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add veggies; cook 3 minutes or until crisp-tender. Drain. Place ½ cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces veggies. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.

 

 

 

 

 

 

This Bar Saves Lives…Really

Waba Grill (1 of 1)

Cooking class days you can find me running around store to store getting prepped for the event. One of my regular stops for groceries is Fresh and Easy. Do you have one in your neighborhood? Fresh and Easy believes fresh, wholesome food should be accessible and affordable to everyone.

Fresh and Easy 1

I have this horrible habit of forgetting to eat on these days and then I end up making bad food choices. Last week while grocery shopping at Fresh and Easy, instead of grabbing for something not so healthy, I threw a few of the This Bar Saves Lives bars in my cart. This Bar Save Lives are delicious, but better than that they do save lives.

Fresh and Easy (3 of 1)

Fresh and Easy is partnering with This Bar Saves Lives, a community of do-gooders that gives a packet of life-saving food to a child in need every time you buy one of their delicious bars.

All of their gourmet options are made with non-GMO, gluten-free and fair trade ingredients from the best farms in America.

Waba Grill (1 of 1)

Choose from Wild Blueberry Pistachio, Dark Chocolate Cherry & Sea Salt, or Madagascar Vanilla Almond & Honey. My favorite is the Dark Chocolate Cherry & Sea Salt Bar. It’s a little sweet and little salty, my kind of yum!

I love  being able to buy something that will fuel me while providing a packet of food to a child in need.  In addition to having them on hand for my teaching days, I bought a bunch to keep on hand for when my niece and nephews visit.  I also have a few in my purse when I go to their games. Watching their brother or sister play always makes them hungry!

This Bar Saves Lives

Want to help make a difference and feed a child? Here’s how it works:

1. You buy a bar.

2. A packet of food is sent to a child in need.

3. Boom. You Help save a life.

Remember to grab a tasty bar next time you’re in fresh&easy. To learn more about both Fresh and Easy and This Bar Saves Lives follow them on twitter @freshandeasy and @thisbar

This post is brought to you in collaboration with Fresh and Easy. All content and views are my own. Thank you for supporting the brands that allow me to create content like this for Adventures In The Kitchen.

Skinny African Peanut Soup

African Peanut Soup

African Peanut Soup

It is no secret that I love spicy foods. Recently I wrote an article over at Coupons.com sharing how spicy foods can speed up your metabolism. It reminded me of an amazing soup we make in our Knives Skills Cooking Class. If you like it hot you will love this Skinny African Peanut Chicken Soup.

It was a class hit, but we had to win them over. Some times people roll their eyes in a bit of disdain when we first discussed it and then they tried it. Hands down it was their favorite soup of the evening.

Flavors of curry, coriander and cayenne mix with the readiness of coconut milk and peanut butter. I used reduced fat. Though it has 9 Weight Watchers points, it is super high in protein and very filling. You can adjust the heat by adding a little less cayenne and then taste. I cool it off with a tablespoon of greek yogurt.

What is your favorite soup this season? I am always on the hunt for something new to try!

Are you following us on Facebook? Be the first to know about class discounts and upcoming events.

Skinny African Peanut Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Skinny African Peanut Soup (Good Stuff exclusive)
  • 1 tablespoon canola or grapeseed oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ¼ teaspoon salt
  • 2 Tbsp. curry powder
  • 1 tsp. cayenne pepper
  • 2 tsp. ground coriander
  • 3 - 4 cups low salt chicken broth
  • 1 cup light coconut milk
  • 1 can crushed tomatoes
  • ½ cup low fat peanut butter, preferably natural
  • 1 lb. cooked chicken chopped or shredded into bite-size pieces
  • 1 cup scallions, thinly sliced on the bias
  • 1 large handful cilantro, chopped
  • 2 teaspoons chopped peanuts (optional)
Instructions
  1. Heat a large stock pot over medium high heat. Add canola oil and sauce onion until soft. Add garlic and ginger, cook for 1-2 minutes. Add curry powder, cayenne, and coriander and cook for another 2 minutes.
  2. Add chicken broth, crushed tomatoes and little more salt. Stir together and simmer for 30 minutes, keeping the soup below a boil.
  3. Put 1 cup of soup and the peanut butter in a blender and puree. Add back into the soup, stir and add chopped chicken sliced scallions to the soup. When ready to serve, remove from the heat. Ladle into bowls and top each with chopped peanuts and cilantro.

 

Gingerbread Waffles with Sugared Cranberries

Gingerbread Waffles

Gingerbread Waffles

It’s Christmas Eve and I have the perfect dish for you to make Christmas morning – Gingerbread Waffles with Sugared Cranberries. These might be my favorite waffle recipe ever. It is a little spicy and bursting with flavor. My niece might agree after taste testing them yesterday morning for me.
IMG_4068
We blasted the Christmas carols and spent the morning baking Christmas Cookies together. We hid Chocolate Kisses inside our family Pecan Snowballs and tried Double Chocolate Cookies she loved to get when she goes to Subway.  Such fun memories we are building.

FullSizeRender

The night before we took the kids to Fashion Island for our annual trip to see the tree and just have fun! They have a beautiful tree and big packages for the kids to climb on and sneak under the tree. We play with toys in the gadget stores and eat dessert. We torture ourselves by going into the Pet Store where our heart strings are tugged on when we see how long they have been there.

Gingerbread Waffles 2

But back to these yummy Gingerbread Waffles. They are a little spicy and topped with whipped cream and sugared cranberries. Serve with warm maple syrup and a little powdered sugar for a beautiful and delicious start to your Christmas morning.

I hope you are your families are doing the same thing – enjoying time together. Time flies and each year I am reminded how fragile and precious life is. Thank you for supporting me and my passion for food. Most of all thank you for visiting my site and even booking a class. I wish you and your family a very, Merry Christmas!

Don’t forget you can give the gift of cooking this year and look for end of year specials on the new classes I will be offering.

Gingerbread Waffles with Sugared Cranberries Recipe

Gingerbread Waffles with Sugared Cranberries

Ingredients

1 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/3 cup molasses
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
3 tablespoons butter, melted, plus extra for brushing waffle iron
Powdered sugar for serving
Sugared cranberries

Instructions

  1. Whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, molasses, sugars, egg and butter in a bowl until combined. Pour the dry ingredients into the wet and stir until just combined.
  2. Heat waffle iron to a middle heat. Brush waffle iron with melted butter or spray it lightly with a nonstick cooking spray. Ladle gingerbread batter into waffle iron until they’re about 3/4 filled out. Cook according to manufacturer’s directions.

Gingerbread Cupcakes with Sugared Cranberries

Gingerbread Latte Cupcake

Gingerbread Latte Cupcake

 

Today is a wonderful day! I completed the last of 16 classes in less than a month and have one week off for my Christmas holiday.  To celebrate I baked you a batch of Gingerbread Latte Cupcakes. This year Gingerbread was a popular dish to bake in our culinary team building classes. I forgot how much I loved the spicy taste of homemade gingerbread.

About half way through the month I dreamed this recipe up. I added a shot of espresso, turned the cake into cupcakes and made a creamy buttercream. The final touch is a sugared cranberry. Have you made these yet? They are delicious and make a pretty topping to the cupcake.

Place 1 cup cranberries, 1 cup sugar and 1 cup of water in a saucepan over medium high heat. Once the sugar has dissolved pull of the heat and let cool. Place in the refrigerator overnight or until you are ready to serve. Roll them in fine sugar and place on top of cupcake. You can roll in sugar and place on a parchment lined tray until ready to serve.

This should be done just prior to serving because the cranberries might bleed onto the frosting a bit!

If you live in Orange County and are looking for a last minute gift we are going to be offering hands on cooking classes this winter in Costa Mesa and Anaheim. We have two on the schedule but more will be added in the weeks to come.

Winter Macaron Cooking Class

To celebrate we are offering 40% off our Skinny Delicious Class and our Winter Macarons. Use the code XMAS2014 to receive the discount. Our classes make great Christmas gifts! Purchase a class and I will provide you with a Adventures In The Kitchen gift certificate.

Now, off to finish the Christmas shopping! Look for a few more recipes this week.

Gingerbread Latte Cupcakes with Sugared Cranberries

Ingredients

1/2 cup unsalted butter, softened to room temperature
1/2 cup dark brown sugar
1 egg, at room temperature
1/2 cup milk
1 shot espresso or strong coffee
1/3 cup molasses
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1/2 stick butter ( 4 ounces) softened
4 cups powdered sugar
1 teaspoon vanilla
1/4 cup heavy cream
Suguared Cranberries
1 cup cranberries
1 cup water
1 cup sugar

Instructions

  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
  2. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
  3. Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
  4. Latte Buttercream
  5. Mix together butter and powdered sugar in a standing mixer. Add vanilla and 1/3 of cream and mix. Add more cream until you get a stiff buttercream. Place in a piping bag with desired tip.
  6. Sugared Cranberries
  7. Place ingredients into saucepan over medium heat. When sugar as dissolved remove from heat and let cool. Place in refrigerator overnight. When ready to serve roll in fine white sugar.

Duchess Potatoes

Duchess Potatoes

Duchess Potatoes

Christmas is next week. How did that happen? I have been cooking away and leading culinary team building’s like a mad woman this month. Sunday I start one week off and can’t wait. After catching up on some much-needed sleep I am looking forward to enjoying time with friends and family. I hope to squeeze in an end of year dinner party and these Duchess Potatoes will be on my menu!

Duchess Potatoes are perfect for your Christmas dinner! When I was growing up these were for fancy occasions. They are like twice baked potatoes, only they are piped into little puffs. They are crisp on the outside and soft on the inside.

It’s fun to go fancy a few times a year. I love making my guests feel special. People can tell the difference between food quickly thrown together and dishes created with love.

These potatoes or little bites of heaven  that are served with beef, chicken or seafood. You can make them ahead of time and reheat them before serving which is always a plus in my opinion!

Start by baking potatoes or peeling and boiling them until fork tender. Put through a ricer or food mill.

Duchess Potatoes 3

Mix together with butter and milk. Season them and then place in a pastry bag with a star tip. Pipe them onto a baking sheet lined with parchment. Freeze for about 15 minutes and then brush with a cream/egg wash.

duchess potatoes #4

Bake them until the edges are brown.

If you try them this holiday season, snap a photo and share on our Facebook page   What are your big plans for Christmas? Who are you entertaining this year? Keep it simple while making your guests feel special. Savor the moments and be thankful. I am thankful for you visiting my site, trying my recipes and letting me do what I love.

 

Duchess Potatoes

Ingredients

2½ lb. russet potatoes (about 4)
4 tbsp. unsalted butter, softened
2 egg yolks, plus 1 egg mixed with 1 tsp. heavy cream, lightly beaten
? tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1½ hours; let cool, then peel and pass through a food mill or ricer.
  2. Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a ¾" star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2½" cones about 2" high. Brush with egg mixture; bake until golden brown, 40–45 minutes.

Pumpkin Pancakes with Maple Bourbon Pears

Pumpkin Pancakes with Bourbon Pears
Pumpkin Pancakes with Bourbon Pears
Weekend mornings are for baking. That seems to be the time I find myself playing in the kitchen. I had extra pumpkin puree  I have been wanting to bake with and then I saw a version of these pancakes. That was it! This is a great dish to serve weekend guests. Plus, Maple Bourbon Pears – how can you go wrong. Bourbon has become a favorite to add to sauces and syrups!
My one word this year was Savor. Most of the year didn’t feel like I was savoring life, but running through it. I am trying to savor the moments of this Christmas season. Take time for coffee with a friend or making gingerbread houses with my niece and nephews.
Weekends are the chance to catch your breath, relax and join together with friends. Soon I will be off to an Ornament Exchange and time with friends. What are you doing this weekend? Where ever life takes you take a moment, stop and be in the moment.
I hope you will try these and discover how delicious they are. Believe me when I say you will want extra Maple Bourbon Pears. They were so tasty!

Whole Wheat Pumpkin Pancakes with Maple Bourbon Pears

Ingredients

Adapted from 101 Cookbooks
2 cups white whole wheat flour (or unbleached all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 cup sugar
?1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice
1 1/4 cups buttermilk
1 tablespoon vanilla
1 cup pumpkin puree
2 large eggs, lightly beaten
?2 tablespoons butter, melted
Maple Bourbon Pear
2 pears, sliced
1 -2 tablespoons butter
1 teaspoon cinnamon
1/4 cup maple syrup
1 shot bourbon

Instructions

  1. To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, vanilla, pumpkin, eggs, and melted butter. Stir until they are just combined.
  2. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. Pour 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, top is bubbly and then flip with a spatula. Cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Maple Bourbon Pears.
  3. Place butter in medium sized pan and melt. Add pears to the pan and sprnkle with the cinnamon. Let the pears soften, turn them over and coat well. Sprinkle with more cinnamon if needed. Add maple syrup and bourbon. Let bubble for a minute or two. Pour over pancakes.

 

 

Crunchy Asian Slaw with Peanut Dressing

Slaw with Peanut Dressing

Slaw with Peanut Dressing

Sometimes you just crave something crunchy and salty. This Radicchio Slaw with Peanut Dressing is for you!  Salty, crunchy and full of flavor this salad is light but packs a punch. A few weeks ago I had this amazing salad for lunch at Citrus City Grille in Old Towne Orange.  Do you eat something and keep craving it for days to come? I kept thinking about it and decided it was time to make.

Life seems like it is whizzing by. Do you feel that way? I just spent most of last week watching my niece and nephews. It was so much fun and filled my heart with gratitude. My daily routine looked much difference as I rolled out of bed early to drive one to school and come back and then take two more. My brother has passed down his love for old rock to his kids so we rocked out to Journey and The Eagles as we made our way to school. When did school start at 7:30 in the morning?

The best line of the weekend? I asked my niece who was her favorite artist and she said “dead or alive?” When I said it didn’t matter she said “Donna Summers”. I love that girl!

Bu back to this salad. I switched it up a bit using radicchio, endive, snap peas and red peppers. Then I topped with mandarin oranges and cashews. The fun thing about this is you could use the leftovers to top off fish tacos or these Kung Pao Tacos for your Taco Tuesday.

What is on your playlist these days?

Radicchio Slaw with Peanut Dressing

Ingredients

2 cups chopped radicchio
1 cup chopped endive, chopped
6 scallions, chopped
1/2 cup snap peas, cut in half
1 red pepper,
1/2 cup mandarin oranges
1/4 cashews
1/2 cup rough chopped fresh cilantro
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons coconut oil
1 tablespoon soy sauce
2 tablespoons honey or agave
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

Instructions

  1. Dressing:
  2. Mix together all the ingredients in blender or bowl. Refrigerate until ready to serve.
  3. In a bowl mix together the radicchio, endive, scallions, snap peas, cilantro and red pepper. Toss with dressing and top with oranges, and cashews.

Host A Scandal Viewing Party

How-to-Host-a-Scandal-Viewing-Party

How-to-Host-a-Scandal-Viewing-Party

Are you as obsessed with scandal as I am? Thursday night we will find out what has happened to Olivia Pope.  Popcorn and red wine are a must for gladiators. Check out my DIY Scandal Viewing Party over here.

There are recipes for Dark Chocolate Popcorn and In The Hole bites – think mini Popovers with sausage. Super tasty and easy to make.

What TV show are you looking forward to this season?

 

Pumpkin Spice Latte Macarons

Pumpkin Spice Latte Macarons Cheri Liefeld

Pumpkin Spice Latte Macarons Cheri Liefeld

Last week everywhere I looked I people were talking about Pumpkin Spice Latte’s. I was prepping for a macarons class and was inspired to create these delicious Pumpkin Spice Latte Macarons.  Here is a little secret — I don’t actually like Pumpkin Spice Latte’s. Please don’t hate me. I like my coffee strong and black. But I do love the flavors of Pumpkin Spice. Remember these cupcakes from a few years back.

Pumpkin Spice Latte

I teach How To Make Macaron classes a few times a year and always fall back in love with macarons again. They seem scary and tricky but really are quite easy.  They are pretty and I feel like Fancy Nancy when I am nibbling on one with my coffee. My niece and I made a step by step I will share with you soon! I use this 9 minute whipping method that seems pretty fool proof.

Add the pumpkin spice to the almond flour and powdered sugar mixture.  You can also add just a little espresso powder too if you would like.

What are you excited about making with Pumpkin or Pumpkin Spice this fall? Please share!

Pumpkin Spice Latte Macarons

Ingredients

1 cup (100 gr) powdered sugar
½ cup + 3 tablespoons powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
1 teaspoon pumpkin pie spice
1/2 teaspoon cream of tartar
95 grams egg whites, at room temp
5 tablespoons (65 gr) granulated sugar
1 teaspoon vanilla or 1/2 vanilla bean scraped
2-4 drops orange gel food coloring
1 tsp vanilla extract
1 tsp pumpkin pie spice
Pinch of salt
3 cups powdered sugar
2 tbsp whipping cream
1 tsp strong coffee

Instructions

  1. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.Add 1 teaspoon of pumpkin spice to almond flour mixture. Add food coloring and vanilla.
  2. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy is not fine enough.
  3. In the bowl of a standing electric mixer, place the egg whites in and beat at 4 for 3 minutes. Add sugar and cream of tartar and beat for 3 minutes at 6. Up to 8 and beat for 3 more minutes. Add in flavoring or gels and beat for 1 final minute. At this point you should have a dry meringue.
  4. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
  5. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter) evenly spaced one-inch (3 cm) apart.
  6. Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Let dry for 1 hour.
  7. Heat oven to 280. Bake in oven for 15-18 minutes. Let cool completely then remove from baking sheet.
  8. Buttercream
  9. In a standing mixer fitted with the paddle, beat the butter and pumpkin at medium-high speed until smooth, about 20 seconds. Beat in extract, pumpkin pie spice and salt until well combined about 15 seconds.
  10. Add powdered sugar; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  11. Match up macarons in pairs based on size and shape. Fill a pastry bag fitted with the buttercream and pipe a quarter sized mound of buttercream into half of the shells, then sandwich them with the other half.
  12. .