Quick 10m Recipes

Pan Seared Herb Chicken

Chicken, it’s what’s for dinner. I have to be very honest, chicken can be so boring and mundane, especially when it’s chicken breast. It dries out very easily, due to it being lean and low-fat. It can also be chewy if cut wrong, and can go rancid if kept out or in the fridge too long. One thing I love to do is bread chicken breasts and make chicken cutlets, but being that I am completely revamping my nutrition, that’s not an option. I threw out my grill pan a while ago because I butchered it (see what I did there?), so how else should I make chicken? *LIGHTBULB* I can pan sear it!

A while ago, I purchased Herbes de Provence from Trader Joe’s and can not stop using it. I’ll use it in marinades, seasoning for vegetables, sweet potatoes, and decided tonight was a perfect opportunity for using it with chicken. I have not pan seared chicken in a very long time, solely because I always have a horrible outcome: chewy, under-seasoned, barely cooked chicken because I lose my patience. The trick I used was extra butter. Yep, you heard right, butter. I swear by Kerrygold butter because it’s grass-fed and has a delicious taste, also really good for cooking! I pan seared my chicken tonight in the butter and it was everything I needed. Here’s how it went down:

  • Start by rinsing three pieces of chicken breast (preferred organic). Trim the sides and slice thin. Pat dry and place in a large bowl.
  • Take four tbsp of the Herbes de Provence and pour into the bowl of chicken.
  • Mix together by hand so that all the chicken (and both sides) are fully coated. Let stand for 10-15 minutes.
  • Heat a large sauce pan. Cut 3 tbsp of butter (do not freak out here) and melt in the pan.
  • Add the chicken (three at a time) into the pan. Sear on each side for 6-7 minutes. You’ll know when the chicken is ready to flip when the sides of the chicken turn white.
  • Repeat for the remaining chicken breasts.
  • Top with pesto (my recipe linked here) and pair with veggies!

Here’s a picture tutorial for those who need some visuals (#multimodallearningbaby)

I hope you enjoy this one, it’s very straightforward, simple ingredients, and oh so yummy! NOMaste 🙂

Brown Rice Ramen with Sesame Spinach and Bok Choy

If you live in the Northeast, you can attest to how cold it has been recently, and will only get colder this weekend. While I love the idea of falling snow: a blanket of untouched, white glistening flakes of snow, I have a disdain for the slushy-mess post-snowfall. The winter is a take it or leave it kind of season, but does provide us with yummy “winter is here” style dishes (no this was not a reference to G.O.T, but I CANNOT WAIT FOR APRIL!)

Hubs and I tried Ivan Ramen in the city (that is, Manhattan, for the non-local readers) and it was seriously so good. It was the first ramen-bowl I’ve ever had and tasted like a dream (if dreams had a flavor… it would be umami). I recently purchased some ramen from my all-time favorite online market Thrive Market, and decided to try making my own. I saw several people on the Insta making ramen so I thought “This cannot be too difficult to make.” I was right, it really was pretty simple!

You probably know this, but bok choy has some incredible benefits to it: it’s a leafy green, so that is self-explanatory. It also has gut-healing benefits, provides your body folate, calcium, and vitamin B6 too! I never knew how to actually cook bok choy until I woman’d up and just sautéd it in coconut oil, tossed in toasted sesame oil and coconut aminos. I did the same with the spinach, but added some garlic powder. Setting the veggies aside, I started on the broth.

I LOVE bone broth, and am currently trying to find time to make it from scratch, but until then, I’ll use quality bone broth from a carton. I used my thrive bone broth, then threw in some Kettle and Fire chicken mushroom, for some extra umami flavor. I put this in a large pot on high heat until it boiled, then added in the ramen, lowering the flame to simmer/low. The ramen only needs approximately 5-7 minutes. I poured some soup in a bowl, scooped out the ramen, layered in the veggies, and chowed down.

I think for next time, I’ll add some corn, bamboo shoots, and a poultry, like chicken. Stay tuned for an update! Nomaste 🙂

Brown Rice Ramen with Sesame Spinach and Bok Choy

Course Dinner
Cuisine Asian, ramen
Keyword asian, ramen, Soup, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

  • 3 Cartons Bone broth
  • 3 Blocks/Pieces Ramen
  • 2 large Boy Choy
  • 1 cup Baby spinach
  • 2 tbsp Coconut oil
  • 1 tbsp Sesame oil
  • 1 tbsp Coconut aminos
  • Garlic powder to taste

Instructions

For the vegetables

  1. Slice the bok choy so that the leaves are separated from the base of the vegetable.  Cut leaves in halves so they are smaller.

  2. Heat a pan on medium heat.  Add coconut oil

  3. Place bok choy into pan and coat in the coconut oil.  Add in some sesame oil and coconut aminos. Cook until the leaves are fully wilted.  Take out and set aside

  4. Repeat the above steps for spinach, and add garlic powder.  Set aside.

For the ramen/broth

  1. In a large pot, pour three cartons of broth and turn heat on high.  Cook until broth begins to boil.

  2. Add in ramen. Stir.

  3. Once ramen begins to separate, pull apart with a fork and stir.  Cook for 5-7 minutes until noodles are to your liking (al dente).

  4. Ladle soup into a bowl and layer vegetables on top.  Sprinkle with red pepper flakes and serve immediately.

Pesto

Brrrrr, is it cold today in NYC. The wind is howling, the trees look depressed, and my dog had to get a shot. It’s Sunday, and Sunday is for meal prep. I did a lot of cooking, errands, cleaning, food shopping, and prepping foods for my first week on my new reset; I enjoyed every second. Last night, I had a few friends over for a dinner party, and purchased a carton of basil. A concern I have with basil is, it either gets used, or it doesn’t and goes rotten. I am vowing this year to be more cognizant of the foods in our fridge and do weekly “clean out” meals… so tonight is no exception. Hence, the pesto.

Pesto is a blend of herbs, oils, fats, and of course, basil, as it’s principle ingredient. Nowadays, people toy around with varieties of pesto including spinach pesto, kale pesto, walnut asiago pesto; the list is endless. I’m a traditionalist with a lot of recipes (unless I am making things healthier, hence cassava instead of breadcrumb), and pesto is one that I stick to the basics: garlic, basil, olive oil, and grated parmesan cheese.

I have to admit, I’m biased to pesto because I love the color green, and I also really appreciate the taste and aromas of garlic. Garlic is incredibly powerful and nutritious: it helps with heart disease, cholesterol levels, and is a great brain food too! Basil is one of those ingredients you can never go wrong with as well. To start, I pulled apart 3-4 bushels of basil and ripped the leaves into smaller seconds. I placed these pieces into a small food processor. Then I added in the parmesan (I’d say about 1/3 cup of cheese). I pulsed the processor until the cheese and basil combined and became a rice mixture.

Next, I added in the olive oil. BE GENEROUS HERE. First of all, olive oil is one of the most healthiest things to cook with and eat. If you haven’t already, please watch SALT.FAT.ACID.HEAT on Netflix, the FAT episode talks all about olive oil and its properties. I added the oil and blended in the processor until the consistently became smoother. My last step was to add the minced garlic. I used only two cloves and this was plenty. Pulse the mixture again, and you may need to add more cheese, a touch more oil, etc. until the consistency is to your liking. Me? I like pesto be on the thicker, chunkier side.

Pesto is most often tossed with pasta (show here with organic brown rice pasta from Trader Joe’s), but can be added to fish, chicken, on top of lamb skewers, or on bruschetta toast. Enjoy and NOMaste 🙂

New Year Eve Throw-down! Appetizer III – Spinach Dip

This has been one hell of a week to say the least. Without going into details, and getting incredibly emotional, we lost a very special person in our family a week ago Friday (tomorrow). My emotions are running rampant; I feel like I could cry or throw a chair at the drop of a hat. Despite this loss, the memories will always live in our hearts and our minds. I’m glad to have spent the weekend with family and survive the loss in our conversations together. RIP.

There’s no great segue into this recipe, except for the fact that I promised to post this recipe, and I’m glad to, especially because I am a major sucker for spinach dip (and coffee cakes from Drake’s, which were always at the ready whenever I saw the angel that left us… ah, a segue).  In all honesty, spinach dip does not need to be or should be difficult to make. It’s combining cheesy ingredients with chopped spinach and artichokes, broiled in a ramekin until the cheesy top is crusty and golden brown, served with chips, and in this case.. Siete chips!

I have definitely brought up Siete chips before, and I will a thousand times over. THEY. ARE. AMAZING. Siete is a grain-free brand that specializes in cassava, almond, coconut, and cashew-based products such as tortillas, tortilla chips, queso, and hot sauce. I love this product and the masterminds behind the company so much I’m doing a GIVEAWAY on Instagram (@nomaste.hungry) this coming week – stay tuned! Anyway, you can buy your Siete products here.

What I love about this spinach dip is that I KNOW what ingredients go into it: cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, artichokes, and garlic powder. All of the ingredients listed are 100% organic and local, I truly believe there is a different in organic produce and products, and you can find most organic items in Trader Joe’s or inexpensive stores too! To start, I thaw a large bag of chopped spinach and drain with a decent amount of paper towels (maybe 2 or 3 double sheets, or a cheese cloth). Draining the spinach takes out the moisture so that the remaining ingredients combine and don’t get soggy.

Next, I melt an 8oz block cream cheese and add in the spinach along with the artichokes. I’ll whisk this around until the cream cheese starts to bubble and melt. Layer in 1/2 cup of parmesan and 1/2 cup mozzarella, whisking to marry all ingredients together. This is the recipe.

Sprinkle some garlic powder, mix again. Ladle the mixture into a ramekin or oven-safe bowl and sprinkle a final layer of mozzarella cheese. Turn the oven to broil, and broil the spinach dip until the cheese is golden on the sides. Serve with your NEW Siete chips and enjoy 🙂 Nomaste.

New Years Eve Throw-down! Appetizer II: “Pigs in a Blanket”

Who even came up with the “pigs in a blanket” name? Either way, New Years is never NYE without these guys present at the appetizer table. I feel like people never say no to them also, and so that’s why they’re always a hit for parties, large or small.

Franks in blankets are basically small cocktail franks rolled up in crescent roll dough from the container. I cannot express how simple this recipe is, that I won’t be including a recipe at the bottom *GASP*

…still working on my flat lay and making these pics fancy but I’m just living my best life

The reason I chose to make these on my own is because I have honestly always wanted to see if I can make them just as good as the store-bought kind. Survey says, YES!

Alright, here’s the breakdown of ingredients:

  • One 8oz can of crescent rolls
  • One package cocktail franks
  • Melted butter
  • Coarse sea salt

To make these babies is totally simple:

  1. Open canister of crescent rolls and pull apart at the perforated seams.
  2. Sprinkle some flour on a clean surface and lay out the crescent roll dough
  3. Cut the dough into smaller portions
  4. Take a cocktail frank and start at the thinner end of one of the crescent rolls and roll from one end to the other, pinching at the end. Repeat
  5. Spray a nonstick pan with olive or coconut oil, layer the piggies on the pan, spread the melted butter on top, then sprinkle with salt.
  6. Bake for 12-15 minutes at 375* (adjust heat as needed).

These will easily become a staple at any event, in fact, I’m planning these for a Superbowl party along with another showstopper: spinach dip! Nomaste 🙂