Coconut Chicken Veggie Soup

My Coconut Chicken Veggie Soup is a lovely riff on traditional chicken soup – and it’s super healthy too. Chock full of antioxidants and fresh veggies like celery, carrots, onion, garlic and zucchini along with turmeric, chicken broth, coconut milk and fresh cilantro. It has loads of savory flavors and you’re going to absolutely love it!

Poach Chicken

I started out by poaching my chicken in hot boiling water for about 25-30 minutes,

then shred the chicken breasts into chunks and set aside.

 

Cook Veggies

Next I sautéed all the veggies in olive oil with seasoned salt (I use Everglades Seasoning which you can find on Amazon) and black pepper for about 12-15 minutes until soft.

Let Soup Simmer

Once the veggies were done, I added the turmeric and cooked shredded chicken back in the same pot; poured in the coconut milk and chicken broth and gave it all a good stir; letting it simmer on low heat for another 15-20 minutes to let the flavors all meld together.

Chicken Coconut Veggie Soup

I served it hot with fresh cilantro leaves to give it a nice bright pop of flavor. So good and easy and healthy too! Hope you enjoy. 🙂

Coconut Chicken Veggie Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6

Loving this super healthy and #delicious Chicken Coconut Veggie #Soup I made, and I guarantee you will too!

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 4 large carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 teaspoon seasoned salt
  • Freshly ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning or Everglades seasoning**see note
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless breasts (approximately 3)
  • 1/4 cup chopped fresh cilantro
  • Sea salt and black pepper, to taste

Instructions

  1. Fill a large pot with several inches of water, enough to cover chicken by 1-2 inches. Bring water to a full rolling boil. Add chicken and bring water back to a boil. Turn off heat. Let chicken sit in hot water for 20-30 minutes. Remove chicken and shred or cut into bite sized pieces. Cover and set aside.
  2. Cook onions, zucchini, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, zucchini, carrots, celery, seasoned salt and pepper. Sauté, stirring occasionally, until vegetables are soft and starting to caramelize, for 14-16 minutes.
  3. Add aromatics. Add chopped garlic, turmeric, and poultry (or Everglades) seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
  4. Add broth and coconut milk. Add chicken broth and coconut milk to the pot, scraping up any stuck-on bits, and bring to a simmer on low until the veggies are tender – about 15-20 minutes.
  5. Add shredded chicken into to the soup. Return chicken to the pot. Bring back to a slow simmer and allow chicken to warm through, about 5 minutes or so.
  6. Season and serve. Season to taste with additional salt and pepper and serve garnished with fresh chopped cilantro.

Notes

- You can also use curry powder or paste in place of turmeric. - Everglades seasoning is an all purpose seasoning with spices, onions, and garlic to boost flavor. You can also use Sazon or any seasoning you like. You can find Everglades seasoning online here: https://amzn.to/45ujket

https://www.theartfulgourmet.com/2023/09/coconut-chicken-veggie-soup/

Other chicken soup recipes you may enjoy:

Classic Chicken Noodle Soup

Creamy Chicken Soup with Vegetables

Chicken Vegetable Soup

Creamy Chicken Soup with Pasta and Spinach 

26 Chicken Soup Recipes – Eating Well

 

Nashville Hot Chicken Tacos w/ Creamy Labne

Nashville Chicken Tacos

I was recently invited to participate in a great blogger recipe challenge for Karoun Dairies to help develop new recipes for some of their popular dairy products. I absolutely love their Mediterranean-style Labne Spread and Dip, which is is a centuries old Mediterranean style spreadable kefir cheese. It has a distinctive tangy flavor and is smoother and thicker than yogurt. and it has a lovely creamy texture with a slight tang that pairs perfectly with spicy dishes.

Karoun Dairies Labne

Since I’m now in San Antonio TX I am obviously obsessed with all things Tex-Mex and spicy food, so I decided to make these Nashville Hot Chicken Tacos for the contest. And I’m so glad I did!!

Nashville Hot Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They’re made with juicy chicken thighs that are marinated in the labne, along with Nashville hot sauce and Nashville chicken seasoning for a few hours.

Nashville Chicken Tacos

Then they are grilled to perfection, and drizzled with more hot sauce, fresh lime, shredded Mexican cheese, cilantro and a generous dollop of labne on top, all assembled in a warm, toasted, buttery tortilla that will melt in your mouth!

Nashville Chicken Tacos w/ Creamy Labne

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1-2 tacos

Spicy, creamy, crunchy, tangy and totally satisfying! These Nashville Chicken Tacos will tantalize your tastebuds and you'll never be the same, I promise!

Ingredients

  • 3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
  • 1/2 cup buttermilk
  • 1 cup Karoun Dairies Original Labne Sauce + Dip, plus extra for garnish
  • 1 cup Frank's Red Hot Sauce
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1½ tsp salt
  • 1 tsp fresh ground pepper
  • vegetable oil
  • 1 cup shredded Mexican cheese, for garnish
  • Fresh cilantro, for garnish
  • Fresh limes
  • 6 butter flour tortillas

Instructions

  1. Add buttermilk, labne, and chicken to a large freezer bag.
  2. Mix together the hot sauce and spices in a separate bowl, reserving extra for garnish.
  3. Add the Nashville hot sauce to the chicken in the bag and toss well to coat the chicken.
  4. Place in the fridge for a few hours to soak up the marinade and tenderize the chicken.
  5. Remove the chicken pieces from the bag, shaking off excess marinade and transfer to a large clean plate.
  6. Heat oil over medium to medium-high heat in a large skillet or grill pan; cook 8-12 minutes until chicken is nicely browned and cooked through. Set aside.
  7. Prepare toppings by chopping the cilantro, slicing limes and getting the Mexican cheese ready.
  8. Heat the tortillas in a sauté pan over medium heat until lightly browned and warmed through.
  9. Make the tacos by topping the warmed tortillas with the spicy Nashville chicken, additional Nashville hot sauce, shredded cheese, a drizzle of fresh lime juice, chopped cilantro, and a dollop of labne topped with additional Nashville hot seasoning, if desired.
  10. Devour. Repeat!
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https://www.theartfulgourmet.com/2022/06/nashville-hot-chicken-tacos-w-creamy-labne/

Nashville Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

For more great products and recipes please visit Karoun Dairies social media links and website :

Website: https://www.karouncheese.com/

Facebook: https://www.karouncheese.com/

Instagram: https://www.instagram.com/karoundairies/

Twitter: https://twitter.com/KarounDairies

Nashville Chicken Tacos

Vegan Kung Pao Noodles

Vegan Kung Pao Noodles

I recently was invited to participate in another fun #Blogger Recipe contest, this time held by Big Mountain Foods… they sent me a few of their tasty #vegan products to play with and use to create a new #recipe. I absolutely LOVE spicy Asian food and noodle dishes and had a craving for it, so I decided to create these Vegan Kung Pao Noodles for the contest and oh my GOODNESS. They are super delish you guys!

Vegan Kung Pao NoodlesHey, it’s a New Year, so why not try to lighten up a little with some healthier recipes that are meat-free and dairy-free but still have tons of flavor? There’s so many good things in this dish that you won’t even miss the meat, I promise.

Lion's Mane Mushroom Crumbles

 

Big Mountain Foods is an all women-owned company based out of Vancouver, BC. They offer a superb lineup of fresh, vegan, #plant-based products that are flavorful, #gluten-free and #non-GMO/#organic. I used their Lion’s Mane Mushroom Crumbles in this recipe which has a blend of organic lion’s mane, portobello and shiitake mushrooms along with a mixture of other healthy ingredients like carrots, pea protein, yellow split peas, hemp seeds, sunflower seeds and coconut oil. They are absolutely delicious and a perfect substitution for ground beef, or ground chicken, with a great umami flavor and nice texture.

Prep ingredients

This recipe for Vegan Kung Pao Noodles is a fun twist on a traditional Asian favorite, Kung Pao. I made it with buckwheat soba noodles, sautéed Lion’s Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts tossed in a sweet and spicy Kung Pao sauce (soy sauce, sesame oil, apple cider vinegar and coconut palm sugar and Asian chile garlic sauce) topped with sesame seeds, crunchy peanuts and crispy fried garlic. Oh, the flavors!!!

Stir Fry veggies

First, heat oil in a wok or large pan and sauté the shallots, ginger, water chestnuts and red bell peppers for a few minutes until soft.

Add Mushroom Crumbles

Add the Lion’s Mane Mushroom Crumbles to the pan and cook a few minutes more until heated through.

Add Kung Pao Sauce

Stir in the Kung Pao sauce and let it simmer on low heat for a few more minutes to infuse all the delicious flavors together. Add a little corn starch slurry to thicken the sauce even more.

Stir Noodles and Veggies with Sauce

Toss in the cooked soba noodles and stir to coat. Add in the sesame seeds, peanuts and crispy garlic; mix together into a big pot of sweet and spicy, crunchy goodness.

Vegan Kung Pao Noodles

Serve immediately and enjoy with a glass of white wine (like a Sauvignon Blanc).

Vegan Kung Pao Noodles

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. You can also add an extra teaspoon of chili garlic sauce or drizzle Sriracha sauce on top to kick the heat up a notch…(I absolutely did!!)

Vegan Kung Pao Noodles

If you want to experiment with some other veggies, try adding broccoli, carrots, snow peas, or sliced green onions to the stir fried noodles.

Vegan Kung Pao Noodles

If you add more veggies, you may need to make a little extra sauce depending on how much you add, so the noodles don’t get too dry. Just play with it and get it to the consistency and flavor you like.

Vegan Kung Pao Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6

This is a fun twist on a traditional Asian favorite, Kung Pao, with buckwheat soba noodles tossed with sautéed Lion's Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts in a spicy savory sauce topped with sesame seeds, peanuts and crispy fried garlic.

Ingredients

  • 1 package buckwheat soba noodles (12 oz)
  • 2 teaspoons sesame oil, divided
  • 1 tablespoon peanut or vegetable oil
  • 1 package Big Mountain Foods Lion's Mane Mushroom Crumbles
  • 2 tablespoons fresh ginger, julienned
  • 1 shallot, minced
  • 1 (5 oz) can water chestnuts, diced
  • 1 small red pepper, sliced thin
  • 1/2 cup soy sauce or tamari
  • 2 tablespoons sesame oil
  • 4 tablespoons apple cider vinegar or rice vinegar
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons Asian chili garlic sauce
  • 1/3 cup cold water
  • 1 tablespoon corn starch
  • 1/4 cup dry roasted peanuts
  • 1 tablespoon sesame seeds
  • 2 tablespoons crispy fried garlic

Instructions

  1. Cook soba noodles in boiling water for approximately 5 minutes, until soft. Drain and toss with 1 teaspoon sesame oil; set aside.
  2. Heat additional teaspoon of sesame oil and 1 tablespoon of peanut oil in a large skillet or wok over medium heat.
  3. Add ginger, shallot, water chestnuts and red pepper; sauté for about 2-3 minutes until soft. Stir in the Lion's Mane Mushroom Crumbles and cook for another 2-3 minutes, then lower heat to medium-low.
  4. In a medium bowl, whisk together the soy sauce (or tamari), sesame oil, apple cider (or rice) vinegar, coconut palm sugar, chili garlic sauce and pour into the skillet with the Mushroom veggie mixture, stir and toss to coat.
  5. Whisk the corn starch and water together and pour into the wok/skillet and mix together well. Let mixture cook for an additional minute or so until the sauce thickens.
  6. Toss in the peanuts, sesame seeds and fried garlic, stir together.
  7. Serve hot immediately, top with additional peanuts and crispy garlic if desired, for garnish.

Notes

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. Add extra tablespoon of chili paste to kick the heat up a notch. You can also add extra vegetables to the stir fried noodles but you may need to make extra sauce so the noodles don't get too dry if adding them.

https://www.theartfulgourmet.com/2022/01/vegan-kung-pao-noodles/

Vegan Kung Pao Noodles

Any way you make these Kung Pao noodles they are absolutely delish and a #healthy vegan dish to kick off the New Year with!

You can find all of Big Mountain’s products online and also in the fresh section of the grocery store, as well as specialty food stores (Sprouts, Whole Foods, etc.) And check out @bigmountainfoods social media pages and website for more info, a store locator and more great recipes!

Website: https://bigmountainfoods.com/

Facebook: https://www.facebook.com/bigmountainfoods/

Instagram: https://www.instagram.com/bigmountainfoods/

Twitter: https://twitter.com/bigmountainfood

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

——–

Other recipes you may enjoy:

Spicy Pork Udon Noodle Soup

Thai Chicken Peanut Noodles

Sweet + Spicy Shrimp Noodle Salad

 

Sweet + Spicy Shrimp Noodle Salad

Sweet Spicy Shrimp Noodle Salad

Serious Foodie recently invited me to participate in their Blogger Recipe Contest and I decided to make a delicious Sweet + Spicy Shrimp Noodle Salad using their awesome Asian Fusion Sweet Spicy Rub and Vietnamese Sweet Chili Hot sauce.

Sweet + Spicy Shrimp Noodle Salad

This dish is an absolute flavor bomb!!! Featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in a sweet chili sauce.

spice rub on shrimp

First I sprinkled the spice rub on the shrimp and let it sit in the fridge for about 15 minutes to infuse the flavors. I grilled the shrimp in a grill pan for about 5 minutes until the shrimp were cooked through and had nice grill marks.

sauteed shrimp noodles and kale

Then I sautéed the Shirataki noodles with the Sweet Chili Sauce, kale and cilantro for about 5 minutes or so until the kale was wilted.

Sweet and Spicy Shrimp Noodle Salad

To serve I added some pomegranate seeds for some juicy fruity flavor, and some chopped macadamia nuts for extra crunch, and additional cilantro and chopped chives for garnish.

Serious Foodie Sauces and Rubs

Serious Foodie, based in St Pete Florida,  has a great line of other sauces and rubs too. They created each of their sauces and rubs based on places they have traveled to; featuring the flavors and ingredients from the regions and from the chefs that have shared their secrets with them. You can find their product at over 500 stores in the U.S and online! Check out their website for more info and great ideas for more recipes!

Sweet Spicy Shrimp Noodle Salad

Sooooo easy and so delish… only serious foodies will understand!

Spicy + Spicy Shrimp Noodle Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

The dish is an absolute flavor bomb featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in the sweet chili sauce. 

To serve top with pomegranate seeds for juicy, fruity flavor, chopped macadamia nuts for extra crunch, additional cilantro and chopped chives for garnish. 

Ingredients

  • Cooking spray
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon Serious Foodie Spice rub
  • 1 package Shirataki noodles, rinsed and drained
  • 1/4 cup Serious Foodie Sweet Chile Sauce
  • 2 handfuls baby kale
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/4 cup macadamia nuts, chopped
  • 1/4 cup pomegranate arils
  • 1 teaspoon minced chives

Instructions

  1. Spray a grill pan with cooking spray and heat to medium-high heat.
  2. Sprinkle Serious Foodie rub on the shrimp and cook on the grill for 6 minutes, flipping halfway. Remove from the grill and set aside.
  3. Heat a large saucepan over medium heat and add shirataki noodles, stir fry for a minute.
  4. Add the Serious Foodie Sweet Chile Sauce and stir to coat.
  5. Mix in the baby kale and 1 tablespoon of cilantro and cook until the kale is slightly wilted.
  6. Stir the shrimp back in to the noodle mixture and add additional sauce if desired.
  7. Serve on a platter and garnish with additional cilantro, macadamia nuts, pomegranate arils, and minced chives.

Notes

Feel free to sub glass noodles, rice noodles, soba noodle or spaghetti in place of the Shirataki noodles. You can also serve over quinoa or brown or white rice too!

https://www.theartfulgourmet.com/2021/11/sweet-and-spicy-shrimp-noodle-salad/

Also check out Serious Foodie’s social media pages for more fun posts and photos!

Facebook

Instagram

Twitter

Pinterest

YouTube

#seriousfoodie #bloggerrecipechallenge

Garlic Basil Parmesan Chicken + Zucchini Bake

Garlic Basil Parmesan Chicken + Zucchini Bake

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.

Prep the Chicken and zucchini

Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.

Baked Chicken + Zucchini

The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)

Garlic Basil Parmesan Chicken + Zucchini Bake

To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.

Garlic Basil Parmesan Chicken + Zucchini Bake

It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!

Garlic Basil Parmesan Chicken + Zucchini Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.

Ingredients

  • 4 skinless, boneless chicken breasts
  • Sea salt and freshly ground black pepper
  • 2 medium zucchini, sliced into 1-inch chunks
  • 2 garlic cloves, finely minced
  • 2 teaspoons dried basil
  • 1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
  • 2 tablespoons Harry and David Basil Parmesan olive oil
  • 2 tablespoons melted butter or ghee
  • ½ cup grated Parmesan cheese
  • ½ cup torn fresh parsley, for serving
  • 2 tablespoons lemon juice, for serving
  • ¼ teaspoon red pepper flakes, for serving

Instructions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
  2. In a small bowl, combine garlic, dried basil and Italian Soffrito.
  3. Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
  4. Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
  5. Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.

Notes

You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.

https://www.theartfulgourmet.com/2021/09/garlic-basil-parmesan-chicken-zucchini-bake/

This recipe serves four people, so just double the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe). 

Garlic Basil Parmesan Chicken + Zucchini Bake

Adios Summer, Hello Fall! Enjoy 🙂

Korean BBQ Beef Tostadas

Korean BBQ Beef Tostadas

Kalbi Korean BBQ Beef Tostadas

Happy Friday friends! I can’t believe this Summer has flown by and we are almost going into Labor Day! Speaking of, I was thinking of some fun appetizers and things to make for the occasion and wanted to try making something with this Kalbi Korean BBQ sauce I received from Lucky Foods for their #Blogger #Recipe challenge.

Kalbi Korean BBQ Beef Tostadas

Kalbi Sauce is a traditional Korean BBQ Marinade and staple in Korean cooking. It has a combination of sweet and savory flavors, with a little extra zingy kick of ginger and sweetness from pineapple juice. It’s often used to marinate short ribs but also good on steak and ground beef.

Kalbi Korean BBQ Beef Tostadas

These Korean BBQ Beef Tostadas are so delicious..and easy to make too! They are the perfect mashup of Korean + BBQ + Taco flavors all in one bite. The homemade tostada shells are baked until crispy and golden brown and  then topped with ground beef sautéed with Kalbi BBQ sauce, Gochujang chili paste, green onions and charred corn, then topped with lots of shredded Mexican blend cheese with more corn, green onions and crispy fried onions for extra crunch!

Kalbi Korean BBQ Beef Tostadas

And because this sauce is so versatile and tastes great you can also use it with short ribs or steak, shredded or grilled chicken and pork… or try tofu, seitan or meatless chicken if you are #vegan/#vegetarian and play with the toppings! Any way you make them I guarantee they’ll be amazing…they’re like crunchy deconstructed Korean BBQ tacos with ALL THE FEELS 🙂

Kalbi Korean BBQ Beef Tostadas

Bet you can’t eat just one!

Kalbi Korean BBQ Beef Tostadas

 

Have a great weekend and Labor Day holiday 🙂

Kalbi BBQ Beef Tostadas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: 2 tostadas

These Kalbi BBQ Beef Tostadas are the perfect mashup of Korean flavors! The tostada shells are baked and ready in only 15 minutes and then topped with savory BBQ beef, green onions and charred corn with some crispy fried onions and Kimchi Gochujang for extra crunch and a kick of heat!

Ingredients

  • Olive oil cooking spray
  • 8 corn tortillas
  • Sea salt and freshly ground black pepper, to taste
  • 1 pound ground beef
  • 3 green onions, sliced
  • 1/2 cup cooked corn kernels (fresh or frozen, defrosted)
  • 2 tablespoons Lucky Foods Gochujang Chili Paste
  • 1/4 cup Lucky Foods Kalbi BBQ Sauce
  • 1 cup shredded Cheddar or Mexican blend cheese
  • Extra corn, for garnish
  • Extra green onions, for garnish
  • Crispy fried onions, for garnish
  • Kalbi BBQ sauce, for drizzling

Instructions

  1. Make the tostadas:
  2. Preheat oven to 400 F. Spray two large baking sheets with cooking spray.
  3. Lightly spray both sides of the tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt.
  4. Bake for 5 minutes, flip them over and bake for another 5 minutes until the tortillas are crispy and golden brown. Remove from oven, sprinkle with sea salt and let cool for a few minutes; set aside.
  5. Make the Kalbi BBQ Beef:
  6. Spray a large sauté pan with cooking spray and heat over medium high heat.
  7. Add the ground beef and half the green onions; season with salt and pepper and cook for about 5-7 minutes until no longer pink. Drain fat and return to the pan.
  8. Stir in half the cooked corn kernels and cook for another minute.
  9. Add the Gochujang chili paste and Kalbi BBQ sauce and stir together until heated through.
  10. To serve:
  11. Top the tostadas with the BBQ beef mixture, shredded cheese, additional corn, green onions and crispy fried onions. Drizzle with extra Kalbi Bbq sauce and serve immediately.

Notes

These are so delicious and the BBQ sauce actually goes with any protein so feel free to sub shredded chicken, or pork, or even tofu!

https://www.theartfulgourmet.com/2021/08/korean-bbq-beef-tostadas/

Kalbi Korean BBQ Beef Tostadas

Be sure to check out the Lucky Foods website and social media pages for more fun products and recipe ideas!

Facebook: https://www.facebook.com/luckyfoods/

Instagram: https://www.instagram.com/eatluckyfoods/

#luckyfoodsrecipechallenge #eatluckyfoods #bloggerchallenge #foodblogger

Kalbi Korean BBQ Beef Tostadas

Spicy Korean Chicken Lettuce Wraps

Spicy Korean Chicken Lettuce Wraps

Spicy Korean Chicken Lettuce Wraps

I was recently invited to participate in another great blogger recipe challenge– this time for Lucky Foods, a family-owned business and premiere Asian food brand. For the contest, I decided to make some Spicy Korean Chicken Lettuce Wraps made with two of their popular sauces – Gochujang chili paste and Kimchi Mayo.

Spicy Korean Chicken Lettuce Wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Lucky Foods Gochujang

Gochujang is a Korean chili pepper paste made from fermented red chili peppers and it has a nice spicy bite with a subtle sweetness and umami flavor from the fermented soybeans.. It’s great on noodles, in fried rice, as a marinade, or drizzling on soups, stews and salad bowls.

Lucky Foods Kimchi Mayo

Their Kimchi mayo is also a delicious condiment made with spicy fermented kimchi (cabbage) and vegan mayonnaise.

Spicy Korean Chicken Lettuce Wraps

First I sautéed some fresh garlic, sliced scallions and ginger over medium heat until softened, about 2 minutes. Then I increased the heat to medium high and added the diced chicken and zucchini and sprinkled with sesame seeds and some salt and pepper, sautéing for about 4 minutes until browned.

Spicy Korean Chicken Lettuce Wraps

To make the spicy sauce, I whisked together the Gochujang chili paste, hot honey, soy sauce and rice vinegar, then added it into the pan with the chicken and zucchini. Then I tossed in the cooked cauliflower rice, honey roasted peanuts and sliced carrots and let the mixture cook for another 4-5 minutes until the sauce thickened and liquid was reduced.

Spicy Korean Chicken Lettuce Wraps

To serve, I spooned the spicy chicken mixture inside the lettuce leaves, then garnished the wraps with more grated carrots, cilantro, sesame seeds,  and a drizzle of spicy Kimchi Mayo with extra on the side.

Spicy Korean Chicken Lettuce Wraps

You guys – this is the most delicious thing I have ever tasted! The balance of spicy / sweet / umami flavors along with the crunchy and creamy textures is absolutely DIVINE.  And these sauces will go great with any protein you choose – try it with tofu or shrimp or beef. And it’s low carb, paleo and keto-friendly too!

Spicy Korean Chicken Lettuce Wraps

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 8.

Serving Size: 2-3 lettuce wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on the carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 3 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 4 teaspoons finely chopped fresh ginger
  • 1 medium zucchini, sliced into half-moon wedges
  • 1 pound chicken thighs, fat trimmed, cut into 1-inch chunks
  • 2 teaspoons sesame seeds, plus additional for garnish
  • Kosher salt and freshly ground black pepper
  • 4 teaspoons Lucky Foods Gochujang chili paste
  • 2 tablespoons hot honey
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 package frozen cauliflower rice, cooked
  • 1 cup honey roasted or spicy peanuts
  • 6 baby carrots, sliced
  • Butter lettuce leaves, for serving
  • Grated carrots, for garnish
  • Cilantro leaves, for garnish
  • Lucky Foods Kimchi Mayo, for drizzling/dipping

Instructions

  1. Heat vegetable and sesame oil in a large nonstick skillet over medium heat. Add the fresh garlic, sliced scallions and ginger and cook over medium heat until softened, about 2 minutes.
  2. Increase the heat to medium high and add the chicken thighs and zucchini, sprinkle with sesame seeds and some salt and pepper, to taste, sautéing for about 5-6 minutes until chicken is browned and cooked through. 
  3. Whisk together the Gochujang chili paste, hot honey, soy sauce and rice vinegar to make a spicy sauce, then add it into the pan with the chicken and zucchini. Stir to coat with the sauce.
  4. Add in the cooked cauliflower rice, peanuts and sliced carrots and stir; let mixture cook for another 5 minutes until the sauce thickened and liquid mostly evaporated. 
  5. To serve, scoop the spicy chicken mixture inside the lettuce leaves, then garnish the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side for dipping.

Notes

Feel free to substitute tofu, shrimp or beef for the chicken or use chicken breasts instead of thighs.

https://www.theartfulgourmet.com/2021/08/spicy-korean-chicken-lettuce-wraps/

Spicy Korean Chicken Lettuce Wraps

To get more info on Lucky Foods products, check out their website. Their product line ranges from traditional and gluten-free spring rolls to Asian fusion sauces and BBQ sauces, kimchi and Korean pancakes. All of their products are free from MSG, GMOs, and added colors and preservatives. Their products only feature wholesome produce and fresh, aromatic spices, which is something I absolutely love!

They have more great recipe ideas on their Instagram & Facebook pages, and you can buy their products online or find them locally at Whole Foods, Giant, Acme and Food Lion.

#luckyfoodsrecipechallenge #eatluckyfoods

Note: I received complimentary products to use and try out for this Blogger recipe challenge. All opinions, writing, recipes and photos are my own.

 

Blackened Scallops w/ Grilled Basil Butter Corn + Watermelon Jicama Salsa

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Summer is in full swing and there’s nothing I love better than some fresh seafood and grilling outside with friends and family. Living in St Pete, Florida, I am spoiled with all of the fresh seafood options here – and one of my favorites is Blackened Scallops, (and any blackened seafood really!). This inspired my recipe  Blackened Scallops with Grilled Basil Butter Corn + Watermelon Jicama Salsa for the Sam’s Salsa Recipe Challenge… and it’s full of fresh, bright, tropical flavors and summertime goodness.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Sam’s Fresh Salsa started in the 70’s on a family farm in New Jersey, and is still going strong making delicious homemade salsas with only the freshest fruits, vegetables and ingredients.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Their salsas have no preservatives or artificial ingredients, and are free of additives too. And they taste just like homemade; the kind you would find in an authentic Mexican restaurant or made fresh at home. They also have several other delicious salsa flavors such as Cantina Medium Salsa and Salsa Verde, and a variety of fresh salsas ranging from Mild to Extra Hot.

Basil Butter Corn

I made the Basil Butter by creaming the two ingredients together with a little bit of fresh lime juice and creole seasoning and let it sit for about 30 minutes to let the flavors meld together, then I mixed in the butter with the shaved grilled corn, sautéed shallots, and green onions.

Blackened Scallops

I blackened the sea scallops in a hot cast iron pan in some clarified butter for a few minutes on each side to get them nice and browned.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

I plated the Blackened Scallops on top of the Grilled Basil Butter Corn and topped the dish with some lovely Watermelon Jicama Salsa and more green onions, fresh basil and a few pieces of chopped watermelon for garnish.

Blackened Scallops with Watermelon Salsa

You guys..this dish is a FLAVOR BOMB!!! The spicy scallops over the savory, buttery corn with basil and shallots mixed with a hint of sweetness from the Watermelon Jicama salsa is absolutely SPECTACULAR!!!

Blackened Scallops with Grilled Basil Butter Corn and Watermelon Jicama Salsa

Summer on a plate, really. And totally delightful. 

Blackened Scallops with Grilled Basil Butter Corn + Watermelon Jicama Salsa

Yield: 4

Serving Size: 2-3 scallops/1/2 cup corn

Ingredients

  • Grilled Basil Butter Corn:
  • ½ cup salted butter
  • ¼ cup torn fresh basil
  • 1 tablespoon fresh lime juice
  • Pinch of cayenne pepper or creole seasoning
  • 4 ears corn on the cob, unhusked
  • Oil spray
  • 1 small shallot, chopped
  • Sea salt
  • Freshly cracked black pepper
  • Blackened Scallops:
  • 2 tablespoons clarified butter/ghee or canola oil
  • Sea salt
  • 8 sea scallops (about 1/2 pound)
  • Blackening seasoning - (pre-made or homemade)
  • 1 green onion, sliced, for garnish
  • Fresh basil, for garnish
  • 2-3 chunks fresh watermelon, diced, for garnish
  • Sam’s Fresh Watermelon Jicama Salsa, for garnish

Instructions

  1. To make the Grilled Basil Butter Corn, cream the butter (room temp) with fresh basil, lime juice and cayenne pepper/creole seasoning; cover and let sit for 30 mins to let the flavors meld together.
  2. Preheat grill over medium heat and lightly oil the grates. Place the corn on the grill and cook with the cover on for about 20-25 minutes until the corn is charred and tender. You can also grill the corn in a grill pan on the stove or buy frozen pre-grilled corn kernels.
  3. Meanwhile, heat some oil or butter in a cast iron pan over medium heat and sauté the shallots until soft and golden brown, about 5 minutes. Set aside.
  4. Once corn is done, slice off the corn kernels with a large knife into a large mixing bowl. Toss the corn with the basil butter and sauteed shallots; season with salt and pepper to taste, set aside. Rinse the scallops and pat dry.
  5. To cook the blackened scallops, raise the heat on the cast iron pan to high until it begins to smoke. Brush the scallops on both sides with butter/ghee or oil and season with sea salt. Dredge each side of the scallops in the blackening seasoning in a medium shallow bowl. Place them in the hot pan spice side down. (You may want to have your windows open and fan on because you’ll get some smoke while blackening.)
  6. Cook for 1-2 minutes to get a nice browned crust, then flip scallops over and continue to cook for another 2-3 minutes. You can also finish the scallops in the oven for 4-5 minutes at 350 degrees F.
  7. Serve scallops over the Grilled Basil Butter Corn and top with the Watermelon Jicama Salsa, green onions, fresh basil and diced watermelon for garnish.

Notes

This would also be delicious made with blackened shrimp or fish (like grouper!) for another layer of flavor, serve the grilled basil butter corn and scallops over some mashed cauliflower or mashed potato puree.

https://www.theartfulgourmet.com/2021/07/blackened-scallops-w-grilled-basil-butter-corn-watermelon-jicama-salsa/

Blackened Scallops with Grilled Basil Butter Corn and Watermelon Jicama Salsa

You can find Sam’s Fresh Salsa at Fresh Market, ShopRite, Acme, and Safeway.

Sams Salsa

Check out their website and social media pages for more info:

Website: https://samssalsa.com/

Facebook: https://www.facebook.com/SamsOriginalFreshSalsa

Instagram: https://www.instagram.com/samsfreshfood/

#freshnotfake, #samssalsarecipechallenge, #salsalove

 

 

 

Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Vote for me – Favorite Chef Competition!

Favorite Chef_Kristen Hess

Hi guys! I’ve been nominated to participate in the Favorite Chef Competition with a chance to win a handsome cash prize and be featured in Bon Appétit Magazine! And the competition proceeds for paid votes also support Feeding America non-profit which is awesome! ???

I’d really appreciate your vote and sharing it with your friends! ?‍♀️
Voting is free and daily thru April 8th. If you’d like to sponsor me with a $10 paid vote, that bumps me up to a hero spot and the proceeds go to Feeding America. They narrow us down by total number of votes each week, starting with Top 15 (this week), Top 10 (following week), Top 5 (week after), then the contest goes on to Group Winners, Quarter Finals, Semi Finals and then Final Winner announced on April 8th!

Here’s the link to vote for me: https://favchef.com/2021/kristen-hess

Favorite Chef Kristen Hess

So please vote for me to keep me in the running each week with the opportunity to win this thing! (If I win, I am throwing a huge beach party down in St Petersburg FL and you are ALL welcome to join me!) And, I will use the prize money to build a kick butt photography kitchen studio to do my photoshoots and recipe creation/cooking, and will start offering cooking and photography and food styling classes/workshops and maybe even start doing small catering/events in the future.

It would be an absolute DREAM COME TRUE! THANK YOU SO MUCH AND WISH ME LUCK!!

#FavoriteChef #BonAppetit #FeedingAmerica #KristenHess #TheArtfulGourmet #Chefs #CelebrityChefs #non-profit