GOBBLE GOBBLE: Mashed Potatoes 2.0

When it comes to Thanksgiving dinner, it is never complete without a heaping side of mashed potatoes. There is nothing like a bite of turkey followed by that smooth, creamy, delicious taste of mashed potatoes. I am a purist when it comes to mashed potatoes half and half some butter and finish off with a little salt and pepper action. Why fix what isn't broken right? But I do know that some of you out there may want a change this year. Here are some simple additions to kick up your mashed potatoes this year that is guaranteed to keep your taste buds satisfied.

1.) Creamy Roasted Garlic

Simply take a whole bulb (not a clove) of garlic and wrap it in some foil with some olive oil and throw it in the oven and roast at 250 degrees for about 10-15 minutes depending on your oven's settings. Definitely keep an eye on it. After it's done simply smash it up and add it to your mashed potatoes along with some heavy cream instead of milk or half and half, butter, a touch of sour cream and salt and pepper to taste. Keep in mind that when you roast the garlic it will shrink not only in size but as well as flavor potency so you may need to roast more than one bulb to really bring out that roasted garlic flavor. I also wouldn't kiss anyone after eating this.

2.) Parmesan Cheese

After mixing in the traditional mashed potato ingredients with the exception of salt add some Parmesan cheese to your desire. This tends to work better when the mashed potatoes are nice and warm. This way the cheese will melt nicely and keep the consistency smooth (unless you prefer a little chunkiness). Taste before adding any additional salt since the cheese is already very salty on its own. Since it is Thanksgiving splurge a little and get the real stuff. It tastes so much better and you can save the rind for soups later on.

3.) Cream Cheese and Chives

With all the traditional ingredients added stir in some room temperature cream cheese and some chives. Mix well and top with more chives for garnish. With the cream cheese it isn't necessary to add butter, DO NOT USE CHIVE CREAM CHEESE I know it sounds stupid but the flavor is not the same.

4.) Caramelized Onion

This is one that I have recently made and was very surprised at how well it turned out. It is definitely for those who want to be a little ballsy. To caramelize the onions, slice them really thin and cook them over medium low hear stirring occasionally so the onions don't burn. Once the onions become translucent add some sugar (I prefer light brown sugar to really get that caramelized color and flavor). Keep cooking until your onions turn a nice brown color (NOT BURNED!!!). Afterwards add a dash of red wine or your favorite stock to scrape the bits from the bottom of the pan (DO NOT COVER THE ONIONS IN LIQUID) and add the onion mixture to a blender and puree. Please be careful and let the onions cool down before putting it into the blender.It should come out in a thin paste consistency. Add the paste into your mashed potatoes.

GOBBLE GOBBLE: Orange Ginger Cranberry Sauce

Welcome back to GOBBLE GOBBLE my annual Thanksgiving recipe series. This year to kickoff the series I wanted to share with you all a delicious take on the all time traditional Thanksgiving side dish... cranberry sauce. Great with turkey, on top of ice cream or just by itself! (DISCLAIMER: Please keep in mind that some of my recipes don't have exact measurements and no worries even without the measurements these recipes are so easy you can't possibly mess it up.)

You will need

Cranberries

White granulated sugar (1 cup of sugar per 1 cup of liquid)

Orange (1 per lb of cranberries, about 1/4 of the juice)

Finely grated ginger (powered will work as well, about 2 teaspoons per 1 lb of cranberries)

A liquid of your choice (cranberry juice, apple juice, or water)

Dark rum (2 teaspoons per lb of cranberries or more if you like, for kids you can opt out of this but the alcohol will cook out so worries)

How to make:

1. Juice the orange and keep the peels

2. In a large pot combine the cranberries, orange juice, orange peels, sugar, ginger and rum

3.Pour in your choice of liquid (just make sure there is just enough to cover the ingredients do not over fill)

4. Cover and slowly simmer until the cranberries have soften and popped.

5. Continue to cook until you get a gel sauce like consistency

6. If your sauce is too thin drain some of the liquid, if too thick add more liquid and simmer 

7. Once cooled it will be ready to serve

ENJOY!!!

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ChefSisi: Ways To Cook Chicken For Meal Prep

What is meal prep?

Cooking FULL meals to have them available whenever you need a quick meal

Benefits of meal prep

-Quick to go meals whenever you are having a busy day

-Having meals prepped decreases the chances of you reaching for something unhealthy

-Keeps your calories and nutritional intake on track

Downsides to meal prep

-Cooking a bunch of meals all at once takes a bit of time, so if you are going to meal prep set aside a couple hours once a week to grocery shop and prep your meals

-Food can tend to get a bit boring since it is easier to cook a bunch of the same dishes rather than different ones throughout the week

-Each type of food has their own expiration date so it is crucial to eat your meals before they go bad

Chicken recipes 

I chose chicken because it is one of the fastest and easiest proteins to cook for meal prep. It is very versatile when it comes to seasoning and works in a variety of dishes. Here are some of my favorite ways to cook chicken for meal preps. There are no exact measurements just because we all eat different amounts so just experiment to your liking and needs. Each recipe can be made in large quantities for multiple meals throughout the week. 

1.) Coco Chicken

Inspired by the beautiful country of Thailand and my love for coconuts

- In a large pot sautéed cut up chicken breasts in some garlic and coconut oil 

-Once the chicken is browned but not fully cooked pour in some coconut milk (just enough to cover the chicken) and add a stick of lemongrass (be very careful with this as it is pretty potent)

-Add salt and white pepper to taste

-Cook on low until the chicken is fully cooked through 

*For the meals: pack the chicken with some brown rice or quinoa and a side of raw red bell peppers

Good in the fridge for 3 days no more

2.) Sparrow Chicken

Inspired by Jack Sparrow from Pirates of the Caribbean

-In a slow cooker put your chicken breasts in 

-To your chicken breasts season with salt and black pepper

-For the sauce, pour canned pineapple over the chicken then add 1/2 part rum to every 1 cup of chicken broth

-Cover and cook on low for 6-8 hours or on high for 4-6 hours

*For the meals: pack the chicken with some coconut rice (white rice & coconut milk mixed together) and a side of pinto beans lightly seasoned with some garlic and onion powder

Good in the fridge for 2 days no more

3.) Oven Baked Mexican Chicken

-Season your chicken breasts with lime juice, salt, black pepper, paprika and Mrs. Dash's Chipotle seasoning

-Depending on the amount you cook and your oven strength bake your chicken in the oven (usually 350 degrees for about 20-30 minutes)

*For meals: pack the chicken with some yellow corn tortillas and a side of black bean hummus (black beans, garlic, olive oil, salt, pepper, cumin all pureed in a blender)



All of these recipes (the chicken alone) are around 200-350 calories with less than 10 g of fat. Eating healthy doesn't have to be hard.

ChefSisi- Si's Beef Tacos

One of my favorite dishes to make during the colder seasons. It is so easy and delicious and even the worst cooks can even make this!

DISCLAIMER: I am in no way claiming this is the authentic way to make tacos. This is just a recipe I came up with over the years for my love of tacos. There are no exact measurements just add as much or as little as you want!

  

What You Will Need:

I used a Steak seasoning from Fresh Market. The Taco sauce is one of my favorite pre-made sauces. For this recipe I used my own person sauce but this one works just as well.

-Chuck Round (You are welcome to use any type of meat you have on hand. For this particular dish I don't use ground meat)

-Minced Garlic

-Butter & Olive Oil

-Salt & White Pepper to taste

-Steak seasoning (Any brand you prefer)

-Flour Tortillas

-Taco Sauce (You can buy this already made at your local grocery store I will show you a brand that I love but will also include my own taco seasoning sauce recipe below)

-Lettuce, tomatoes and whatever toppings you like on your taco

How To Make:

In a large skillet brown your meant in some butter and olive oil (the olive oil helps the butter from burning).

As the meat is cooking add your steak seasoning and salt and white pepper.

After the meat is nice a brown (it doesn't have to be fully cooked at this point) drain the liquid (if you want more of a saucy consistency then keep the liquid).

After draining, put the meat back into the pan with a little more butter.

Once the heat is medium high add your sauce and some minced garlic

Cook until meat is done

Wrap in tortillas with your favorite toppings and ENJOY!!!

Si's Taco Sauce

-1 can of Chipotle in Adobo 
-1 large can of tomato soup
-Cumin
-Chili Powder
-Red Pepper Flakes
-Salt & Pepper
-Ancho chili powder
-Tomato paste

Chef Sisi: Roast Beef Sandwich w/Sautéed Zucchini "Pesto"- BLOGTOBER OCTOBER 19, 2014

A delicious and easy sandwich great for either lunch or dinner!

How to Make:

Zucchini "Pesto"

This really isn't what you expect when you hear pesto. I call it pesto because it has a very similar consistency and used as more of a condiment. Take a zucchini and shred it into tiny long strips. Sautéed it in some salted butter along w/ garlic & onion powder, chicken bouillon, salt & black pepper to taste and if you like it spicy add some dried red pepper flakes.

Cook until it's a little brown and set it aside.

Take you favorite bread (I used this white challah like bread from Wal-Mart (it is soooo good!) and spread some mayo on each side. Put a nice thin layer of your zucchini "pesto" on one piece of bread and top with mozzarella cheese. On the other side of bread layer some roast beef (I used a deli style from the Sara Lee bread which also can be purchased from Wal-Mart). Top with tomato or whatever other veggies you like. Sprinkle a bit of balsamic vinegar, put together and ENJOY!!! 

ChefSisi: Summer of Food

SUMMER OF FOOD

 Strawberry Refresher

Great for those hot summer days without all those extra calories!

What You Will Need:

-1 Cup of fresh strawberries

-1 Cup of Ice

-Coconut Water

-Juice of 1 Lime

-Stevia or Sweetener of your choice

How To Make: 

Simply blend everything together to your desired consistency. To make this for the 21 and over crowd add 2-3 ounces of vodka or light rum.

HEALTH FACT: Strawberries are filled with vitamin c, potassium, fiber and a whole bunch of other goodness. Studies have said eating a cup of strawberries everyday can help prevent heart disease and are great choice of fruit for diabetics.

ChefSisi: Summer of Food

SUMMER OF FOOD

Recipe #2- Flatbread chicken "tacos"

What You Need:

-Flatbread 

-Chicken Tenders

-Broccoli Slaw

-Trader Joe's Soyaki Sauce

-Garlic

-Miracle Whip

-Cumin, Red Pepper Flakes, Salt, Black and White Pepper

-Cucumber

How To Make:

1.) Cut your chicken into bite size pieces and marinate w/minced garlic and 1/4 cup of the Soyaki sauce (set aside for 15 minutes or more)

2.) Once your chicken is done marinating cook in a pan w/ vegetable or canola oil 

3.) Once the chicken is almost done cooking add the slaw mix

4.) Add another 5 tablespoons of the soyaki sauce along with cumin, red pepper flakes, salt, black and white pepper

5.) Cook until chicken is done and the vegetables still have a bite to them

6.) Warm your flatbread on a dry hot pan on the stove

7.) After the flatbread is warm and toasty put a thin layer of miracle whip or sour cream 

8.) Add some half sliced cucumbers and top with the chicken mixture

9.) If desired add a bit more of the Soyaki sauce on top and ENJOY!!! 

Chef Sisi: Raw Vegan Pad Thai

As part of my journey to eat healthier, I been experimenting with the raw food diet that has become so popular in the last year. I try to incorporate a raw vegan dish into my diet twice a week. I have not fully converted to a raw diet and probably never will due to certain personal health issues. Here is one of my favorite tried and true raw vegan dishes. PAD THAI!!!

WHAT YOU WILL NEED: There are no exact measurements, put in as much as you like!

2-3 Zucchini Squash (Cut into noodle form you can use the Sprializer)

Purple cabbage (Shredded)

Bean Sprouts

Mint Leaves (Sliced thinly)

Carrots (Sliced thinly length wise)

A thumb of ginger

Cashews (soaked in water for about 4-6 hours)

Coconut water

Curry Powder

Garlic

HOW TO MAKE:

1.) Put your zucchini noodles, shredded cabbage, bean sprouts, mint leaves, and carrots into a large mixing bowl.

2.) In a blender blend together your cashews, garlic, curry powder, ginger and the juice of half a lime and orange. Add a bit of coconut water to thin it out if desired.

3.) Pour your dressing onto the salad and garnish with crushed raw peanuts and a sprig of mint.