Zest and juice of 1 limeplus additional for serving
1jalapeñochopped (remove seeds and membrane if sensitive to spice)
1/2of a red onion
Fresh cilantrofor serving
Salsa, sour cream (or plain yogurt), and guacamole, optional for servingsour cream (or plain yogurt), and guacamole, optional for serving
Cut the chicken into bite-sized pieces. Place in a zip-top bag.
In a small bowl or measuring cup, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
When ready to cook, heat your grill to medium-high. Cut the bell pepper and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
1poundof beef brisket or beef shankcut into bitesize cubes
3green onionswhole, white parts only
1/4inchpiece of gingersliced
2garlic clovesroughly chopped
3/4teaspoonhot bean paste or chili garlic sauce (optional)
1/3cupplus 1 tablespoon soy sauce
4plus 3 cups water
2servingsof uncooked egg noodles
In two small bowls, prep your sauces before getting started. In the first bowl, add the bean paste, hot bean paste (or chili garlic sauce), and 1/3 cup of soy sauce. In the second bowl, add the chopped green onion, 1 tablespoon soy sauce, sesame oil, and a dash of pepper. Set aside.
Heat 1 tablespoon of olive oil in a large stock pot over medium high heat. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
Add the meat, 4 cups of water, broth, and sugar. Bring to a boil while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft. Remove meat and set aside.
Add up to 3 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
Bring a different pot of water to a boil and blanch the pakchoi. (Boil for 3-5 minutes then dunk into an ice bath to stop the cooking.) In the same pot of boiling water, cook the noodles according to the manufactures instructions.
When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into two large soup bowls.
Divide the strained noodles into the two bowls and top with the pakchoi and beef. Serve hot.
Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up.
Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the bell pepper, basil, spinach and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning.
Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices. Broil until cheese is browned and bubbly, about 5 minutes.