Thai Turkey Burgers

It should be no surprise that Jessica created a turkey burger that I actually loved. I found it especially ironic that I stumbled upon this tasty treat right after I proclaimed that I only like beef burgers in this post. Isn't that the story of life?

Anyhoo, If you're on the hunt for a really flavorful and satisfying turkey burger, then this is definitely the recipe for you. I completely forgot to take pictures along the way, but if you check out my other Thai recipes (links below), you should find some more pictures to help you. Cheers!

Thai Turkey Burgers 
Recipe adapted from How Sweet It Is 
Yields 4 burgers 

Easy Baked Chicken with Peanut Sauce

I have a super versatile recipe for you today! This would be great as an appetizer, or as an entree as we enjoyed it. John's brother JB came over so I could help him work on his resume, and I made this new-to-me recipe for us to enjoy with some quinoa fried rice. It was a great combination, and something we'll definitely make again. The sauce is a snap to whip together, and I'm thinking of trying it with some other main dishes. I'll keep you posted!

Baked Chicken with Peanut Sauce
Recipe adapted from "Chicken Skewers with Peanut Sauce" via People magazine
Serves 2-3, depending on portions

Thai Chicken Lettuce Wraps

It's Thursday! Only two more school days until spring break and my kiddos certainly are feeling it. Poor things have been stuck inside with indoor recess thanks to this absurdly cold spring weather. Cabin fever is on. So, here's a new recipe to hopefully brighten your day!

I really try not to post super similar recipes close to one another. However, perhaps you're not really a salad person and Thai Chicken Crunch Salad didn't sound like your cup of tea. Or perhaps you've got a man like John at home... John loved the salad, but wasn't feeling like "cow food" over the weekend. I suggested turning this into a wrap, and he suggested making it a lettuce wrap. The result was a huge hit! If lettuce wraps aren't your thing either, then try this with a regular tortilla. Mix it up and enjoy!

Thai Chicken Lettuce Wraps
Recipe adapted from How Sweet It Is
Serves 4, depending on portions

Thai Crunch Chicken Salad

This definitely goes on the best meals/salads EVER list. John and I could not get enough of this salad! It was filled with flavors and had a wonderful crunch to it. We gobbled it up immediately and then made even more the same week. Not to sound obsessive, but it's on the meal plan for this week...again. Jessica has certainly outdone herself again, and I cannot recommend this recipe enough!

Thai Crunch Chicken Salad
Recipe by How Sweet, via Jourdan Leigh in the Kitchen
Serves about 4

Seared Scallops with Orange-Soy Glaze

Oh boy these were tasty! I've never had scallops like these before, and I've made my fair share - Bacon-Wrapped Scallops with Chili Butter, Seared Scallops over Spinach & Parmesan Risotto, Scallops Charleston, and Scallops and Pasta with Garlic White Wine Sauce to name a few.

These, however, tasted so fresh and light. The orange and soy gave it such a unique, delicious punch of flavor. Not to mention, so few ingredients made this come together in a snap. Love that - especially after an afternoon of meetings and a tough workout.

If you're new to scallops this is a great easy recipe. Plus, if you serve it with Teriyaki-Roasted Green Beans, you're in for a real treat (and a super easy meal). Happy cooking!

Also, these are not my best, photo-wise. I only had my phone, and with the constant whisking for the last 3 minutes, I was too busy to take pics. Feel free to comment or email me if you'd like additional photos. I will be happy to remake and photograph.

Seared Scallops with Orange-Soy Glaze
Recipe adapted from Bon Appétit, via Epicurious
Serves 2-3, depending on portions

Ingredients:
*1 tablespoon sesame oil
*1 pound sea scallops, patted dry with paper towles
*salt and pepper to taste
*2 garlic cloves, finely chopped
*1/2 freshly squeeze orange juice (about 1 orange)
*1 tablespoon low-sodium soy sauce
*1/2 tsp (packed) grated orange peel
*butter or olive oil for cooking scallops
*Optional: green onion, sliced finely (for garnish)

Preparation:

*Heat butter or oil in large skillet over high heat. Sprinkle scallops with salt and pepper. 

*Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. 

*Transfer scallops to plate, leaving drippings in pan.

*Add garlic and remaining oil to drippings in skillet; stir (I used a whisk) 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2-3 minutes.

*Use a spoon to create a small blot on the plate, and place scallop on it. Spoon extra sauce on top. Sprinkle with green onion slices (optional).

Fresh squeeze OJ and zest

Sizzling scallops

Eat your heart out. YUM.

WIAW: Feeling the Burn

Happy Wednesday, friends! I hope your week is off to a great start and that the prospect of the weekend - and being halfway through the week! - has put you in a good mood today. I am super excited for the weekend because my good friend Deborah's bridal shower is this weekend! I haven't seen her in so long (hello, NYC-dweller!), and I'm really looking forward to spending time with her and my other sorority sisters who will be there.

Anyhoo, thanks to Jenn for hosting another great What I Ate Wednesday. As you'll see, these are fairly Asian-inspired dishes. I don't know what's gotten into me, but I've been having some rocking meals, so I'm not complaining. Not to mention, two of the dishes are new-to-me recipes this week. I love sharing those with you guys, especially when they are as delicious as these!





Let's get down to it, shall we?

Breakfast: Spoiler alert! This is nothing new. I am a creature of habit, that is for sure. A strawberry Greek yogurt from Trader Joe's. Definitely not as good as Chobani, but I was all out so this made do.

Lunch: Leftovers! I love when I cook a great meal that can be an equally great lunch the next day. I had leftovers of Quinoa Chicken Fried Rice (adapted from Jenn herself!) with some sliced strawberries and splenda. Yummy! Note: this is not the picture of my lunch...it looked so pitiful in my tupperware that I had to share the picture from the previous evening (when I had it for dinner). Trust me, you didn't want to see the other picture.

Snack: I grabbed a fruit strip and some celery and peanut butter. Please note, I never put peanut butter in baggies...but I went on a field trip to the Zoo with the kiddos Monday, and we had to bring disposable lunches. I ended up not eating my celery and peanut butter then, and fortunately it fit in my purse. Hello, tasty snack!

My snack helped me get through an afternoon with meetings at school, and a tough workout at the gym. I started with 30 minutes of cardio, and then did Courtney's "Feeling the Burn" workout plus an ab circuit. Let me tell you, as I type this, my shoulders are definitely burning. It was a tough but awesome circuit. You know I love maximizing my workouts!

Dinner: Another new-to-us meal! Seared Scallops with Orange-Soy Glaze (recipe coming tomorrow!). These were soooo tasty. Light, crisp, fresh and packed with flavor. I had my favorite Teriyaki-Roasted Green Beans on the side, and I was feeling quite satisfied by the end of the meal.

Post dinner, I took a few taste-test bites of guacamole and quinoa to go with my lunch tomorrow - sweet potato + black beans + guacamole + quinoa (inspired by a lunch Ashley made a couple weeks ago). Also, I may or may not have jumped around dancing to the Glee Whitney Houston tribute episode, in lieu of folding laundry...I mean....it's Whitney!

Don't judge me! (For the Glee dancing or the excessive use of exclamation marks...!)

Quinoa Chicken Fried Rice

Spoiler alert: No rice in this recipe! Just good 'ole quinoa and my first time cooking with it. Turns out? It's delicious! To be honest, I was a bit skeptical about this whole quinoa thing (apparently pronounced keen-wah). I kinda thought it was another one of those "fad" foods that were over-hyped. Although, I thought that about blood oranges and I quickly became obsessed.

Anyhoo, I saw Katie post this recipe awhile back and quickly pinned it. I even bought the quinoa right away. However I let it sit in my pantry thinking it wouldn't be that good. Oh, I was so wrong. John was too. I told him about this and he said, "Is this another thing your super healthy friends like?" (Here's looking at you Ally and Lindsey!) He was not excited about this dinner, but he trusts my cooking enough now.

He ended up yelling, "Baby! It smells gooooood!" so many times that I lost count. It did smell goooood though. So when I took my first bite I was so pleasantly surprised and happy that I immediately realized I should have made more. Next time my friends, next time. Which will probably be, oh, on Thursday.

Quinoa Chicken Fried Rice
Recipe adapted from Our Little Place and Peas and Crayons
Serves 3-4 as an entree, depending on portions

Ingredients:

*1 cup quinoa (uncooked)

*1 1/2 cups water

*4-8tsp low sodium soy sauce

*2-4 cloves of garlic, minced

*1/4 tsp garlic powder 

*2 1/2 cups of fresh or frozen veggies such as peas, carrots, and onion

*2-4 large eggs, optional (I used three)

*oil or butter for sauteeing

*S+P to taste 

*2 chicken breasts, poached and cut into bite-size pieces

 Preparation:

*Rinse quinoa, drain and allow to dry (I used this time to chop my veggies!). Once dry, toss quinoa in a pot - without water. Toast on medium heat for 1-2 minutes, allowing it to dry out a bit more (which actually keeps it moist!). Add water to the pot and bring to a boil. Reduce to low, cover and simmer for 12 minutes.

*While the quinoa is cooking, get your veggies ready. Saute onion and carrots in a pan until softened. (I just defrosted my peas and threw them in at the last minute). Push veggies to the side and scramble your eggs. Add garlic at the end and mix together. 

*When quinoa is ready, add it and chicken to the pan and mix well. Add garlic powder and soy sauce, plus salt and pepper to taste. Allow to fry for a couple minutes and serve immediately. 

Veggies | Poached chicken
Diced chicken | Egg and veggies

Veggies + Eggs + Garlic | All mixed up!

Dinner is served :)

Roasted Asparagus w/ Soy Sauce

This was the side I served with Ahi Tuna Steaks with Teriyaki-Soy Glaze. It was perfect because they cooked at the same temperature as the tuna. I put these in about 20 minutes before the tuna, and allowed them to finish cooking with the tuna.  Enter a perfect (and easy) side dish! Not only that, these had the ideal balance of crispness and tenderness. We loved it!

Roasted Asparagus w/ Soy Sauce
Recipe by Call Me Mrs. Rapp
Serves 2 

Ingredients:
*1 tbsp olive oil
*1 tsp soy sauce
*1/2 tbsp minced onion
*1 small bundle asparagus

Preparation:
*Preheat oven to 450.

*Break off stems of asparagus. Whisk olive oil, soy sauce and minced onion in a small bowl. Place asparagus spears on a sheet pan or on a wire rack over a sheet pan (I suggest this method, with foil on the pan - easy clean up!). Brush spears with soy mixture.

*Bake for 25 minutes. Serve immediately!

Ahi Tuna Steaks with Teriyaki-Soy Glaze

Apparently I was still craving some Asian-inspired cuisine after Saturday. But oh boy, you're going to love this recipe. It was a huge hit in our house! Not only is it fool-proof, but it is light and healthy and full of flavor.

While I would suggest marinating this for as long as possible, it's certainly not required. If you're looking for dinner to be ready in under 10 minutes then this is for you. The tuna is best rare or medium-rare, so you don't need to cook it for long at all.

One last thing, don't scoff at the tuna! John hates regular tuna but loves tuna steaks. They are not alike at all. You can also find this for a reasonable price if you buy it frozen. I got both our decently-sized tuna steaks for a total of $7 at Trader Joe's (frozen, of course). Simply put it in the fridge the day before you want to cook these and it will thaw and taste perfect.

I should have cut into the inside to show you, but honestly this smelled way too good to wait more than a minute to eat. So, not so many pictures, but you get the idea. :) 

Ahi Tuna Steaks with Teriyaki-Soy Glaze
Recipe by Call Me Mrs. Rapp
Serves 2 

Ingredients:
*2 tbsp olive oil
*1 tbsp teriyaki sauce
*1 tbsp soy sauce
*1 tsp ginger (dried spice)
*1 tsp minced onion (dried spice)
*1 large garlic clove, minced
*2 ahi tuna steaks (if frozen, let thaw overnight - I don't suggest microwaving!)

Preparation:
*Preheat oven to 450.

*Combine all ingredients (except tuna) in a small bowl with a whisk. Place tuna in an oven-safe dish, and coat with the mixture, allowing it to marinate - the longer the better! (Mine sat for about 40 minutes.) Note: if you don't have time this is still great without the marinating time!

*Place in oven and cook to desired temperature. I cooked ours 6 minutes [for rare]; cook for 8 minutes for medium-rare. Serve immediately!

Marinating while I waited for John to get home

Dinner is served!

Tuna close up

Crispy Asparagus Spears

After making Teriyaki Salmon with Sriracha Cream Sauce once - and loving it! - I knew I had to make it again asap. I planned to make it with the equally delicious Teriyaki-Roasted Green Beans, but I didn't seal the bag properly and they were no longer good when it was time to cook. Boo.

However, that one accident turned into a new, fun and tasty side dish! Since my new-found love is roasting vegetables, I decided to roast some asparagus, but with a twist. I breaded it and then fake "fried" it by baking it in the oven! This isn't the first time I've made a baked "fried" dish (Crispy Baked "Fried" Chicken is a favorite around here!), and it certainly won't be the last.

These were great as a side, but they would be an awesome appetizer since people can snatch them up one at a time. And, according to my former etiquette teacher, you are allowed to eat asparagus with your hands and not seem rude. So there. I rest my case.

Crispy Asparagus Spears
Recipe by Call Me Mrs. Rapp
Serves 4 as a side dish or appetizer
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Ingredients:
*1 pound asparagus
*1 cup panko bread crumbs
*1 tablespoon soy sauce
*1 tablespoon teriyaki sauce
*2 eggs, beaten
*recommended: your choice of dipping sauces (I suggest soy, teriyaki & sriracha cream)

Preparation:
*Preheat oven to 400 degrees.

*Pull off rough ends of asparagus. Combine eggs, teriyaki and soy sauce in a bowl or dish (I suggest using one that makes it easy to dip entire asparagus spear in it). Place panko bread crumbs in a shallow bowl or on a plate.

*Dredge the asparagus spears through the egg/soy/teriyaki mixture and then roll in the bread crumbs. Place each breaded spear on a rack on top of a pan (or a pan if you don't have a rack).

*Bake for 15-20 minutes, until bread crumbs are golden and crisp. Serve immediately with Sriracha Cream Sauce, soy or teriyaki sauce. Yum!

Ready for the oven

Crunchy spears!

served with salmon and rice or dipping sauce...yum!

Teriyaki Salmon with Sriracha Cream Sauce

I'm going to start by saying that you need to make this. Like now. Especially if you like sushi. Especially, especially if you like sushi but not the raw fish part. This has all the amazing flavors of sushi, but with cooked fish. There are amazing flavors in this dish. Sweet, tangy, spicy, creamy - you name it! Yet somehow it all works together beautifully.

It was perfect for tonight. After a delicious Five-Cheese Pizza last night, I wanted to keep it light on calories and carbs. This definitely fit the bill. My body was clearly craving fish and veggies, because I felt so good after this meal. A reminder that healthy foods make you feel better than others. But what's life without some indulging, right? :)

Jourdan adapted this recipe from Boogie Blog (the domain name just expired so I can't link up to her site anymore). I don't know what was in the original recipe, but I don't even care. That's how amazing Jourdan's version was. 

Why did I wait so long to make this recipe? I saw Jourdan post this months ago, and I drooled over her pictures. But, I was too intimidated by the sriracha sauce part. Turns out? Sriracha sauce is just Asian hot sauce. And it makes this salmon extra, extra delicious. No reason to be scared. Pick up a cheap bottle and make this!

Teriyaki Salmon with Sriracha Cream Sauce
Recipe by Jourdan Leigh, adapted from Boogie Blog
Serves 2 
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Ingredients:
*two salmon filets (I used one long filet and cut it in half)
*1/2 teaspoon cornstarch
*2 tablespoons soy sauce

*2 tablespoons teriyaki sauce

*1 tablespoon brown sugar

*1/2 tsp ground ginger (I used 1/4 tsp)

*1/2 tsp garlic powder (I used 1/4 tsp)

*1 tablespoon Sriracha sauce

*1 tablespoon light mayonnaise

*1-2 tablespoons half & half or cream (I used 1 tablespoon half & half)

*1 green onion, sliced

*sesame seeds 

Preparation:

*Preheat oven to 375 degrees.

*Combine cornstarch, soy sauce, teriyaki, & brown sugar in small bowl.  Place salmon in baking dish and sprinkle with ginger & garlic.  Pour sauce over salmon.

*Bake at 375 for 15-20 minutes until salmon flakes easily with a fork.

*Whisk together Sriracha, mayo, and half & half until smooth (add additional cream if needed to get desired thickness).

*Once you remove salmon from the oven, place on plate (or over brown rice) and spoon pan sauce over salmon.  Drizzle salmon with the Sriracha cream sauce and sprinkle with green onions and sesame seeds. 

Salmon plus garlic powder, plus ginger powder, plus teriyaki sauce mixture

close up! pan sauce spread, sriracha cream sauce poured, plus sesame seeds & green onion

Dinner! :)

Teriyaki-Roasted Green Beans

After making Roasted Green Beans with Balsamic & Parmesan, I'm officially in love with roasted green beans. It was the first time I had roasted green beans, and I knew it wouldn't be the last. I bought fresh green beans yesterday knowing I would mix up the recipe this week. Why not? They're crispy, sweet and full of flavor.

Since I was making Teriyaki Salmon with Sriracha Sauce, I thought an Asian-inspired roasted green bean would be great. Not only that, I just bought a bottle of Teriyaki sauce and wanted to put it to more than one use.

I was not disappointed. They were the perfect compliment to the salmon, and left me feeling great after my meal. I'm definitely going to be experimenting with other versions of roasted green beans very soon. Yum!

Teriyaki-Roasted Green Beans
Recipe adapted from Kalyn's Kitchen
Serves 2-4, depending on portions
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Ingredients:
*1 lb fresh green beans
*1 tablespoon teriyaki sauce
*1 tablespoon olive oil
*1 tsp dried ginger
*salt and pepper to taste

Preparation:
*Preheat oven to 450 degrees.

*Wash green beans. Trim ends off green beans and then cut green beans in half, to create bite-size pieces. Combine teriyaki sauce and olive oil with green beans in a bowl. Mix well to coat all green beans.

*Place green beans onto a pan and spread out evenly. Cook for 20-30 minutes, turning once.

Look at those crispy, sweet green beans!

close up

dinner is served :)

Seared Ahi Tuna

Ahi tuna is one of my favorite dishes out there. I could eat this until I'm blue in the face and still not have enough. Unfortunately for me, my intense love for fresh tuna is equal to my dislike at its cost. Since my money tree hasn't sprouted yet, I'm left with having this on special occasions.

I spent my actual birthday standing in a wedding for my dear friend Angie, so John and I decided to celebrate it a little before and a little after. The before was my new kindle - obsessed does not even begin to cover it! The after was this tuna. Mmm. Perfection.

I know this is a pricier dish, so save it for something you want to celebrate. A new job, an engagement, marriage, birthday, whatever! Maybe just one of those days you're proud you made it through in one piece. Regardless, you won't be disappointed, and this dish will seem extra fancy and special.

And easy! Really there is no way to mess this up.

I recommend serving this with the Garlic Avocado Aioli I whipped up to accompany the tuna.

Final side note, I spent a lot of time researching how to prepare this. I couldn't find one recipe I was crazy about in its entirety, so I took some inspiration and went for it. Try it!

Ingredients:
*2 tuna filets (sashimi grade, aka yellowfin tuna)
*soy sauce
*sesame oil
*6 tsp sesame seeds
*1-2 tsp. peppercorns
*1 tsp ground ginger
*1 tsp garlic powder

Preparation:
*Pour about 2 tbsp sesame oil in a nonstick skillet and heat on medium to medium-high heat.

*Place peppercorns in a small plastic bag. Use a rolling pin to grind it up. You want it to be fine, but not too fine. The texture is great for the fish.

*Combine sesame seeds, peppercorn, ginger and garlic powder on a small plate. Press each both sides of tuna filets in the mixture.

*Add tuna to hot skillet. Cook for about 1 1/2-3 minutes on each side (1 1/2 for rare). Remove and let set for about 2-3 minutes before slicing.

*Drizzle with soy sauce and serve with rice and Garlic Avocado Aioli. Enjoy!

Ready to mix up the seasoning for the tuna!

Ready for the skillet

Cooking away!

One side done

About to take them off the skillet.

A little side of rice and your meal is complete.

Topped with Garlic Avocado Aioli