This dish has very similar flavors to the last post, so also delicious. In both instances, I added some extra veggies I had on hand.

Sichuan Beef Stir Fry

INGREDIENTS

1. 1.5 lbs sirloin steak
2. 1 tablespoon arrow root powder
3. ½ teaspoon garlic powder
4. 1 teaspoon kosher salt
5. ½ teaspoon black pepper
6. 2 tablespoons + 1 teaspoon avocado oil
7. 1 teaspoon toasted sesame oil
8. ¼ - ½ teaspoon crushed red pepper flakes (or to taste)
9. 1.5 inch knob of ginger, peeled and julienned
10. 2 cups green onions, julienned (about 5 green onions)
11. 2 cups carrots, julienned (or 1 medium carrot)
12. 2 cups celery, julienned (or 2 stalks celery)
13. ¼ cup coconut aminos (I like Big Tree Farms brand)
14. 1 tablespoon rice vinegar
15. 1 teaspoon fish sauce (I like Red Boat brand)
16. ¼ teaspoon ground sichuan peppercorn (or sub Chinese Five Spice Powder)

INSTRUCTIONS

1. Slice the steak into about ¼ inch thick slices. Then, take each slice and cut them in half lengthwise, into thin strips.
2. Place the sliced steak and season with the tapioca starch, garlic powder, kosher salt, pepper and toss to coat evenly.
3. Heat a large skillet or wok over high heat with 2 tablespoons avocado oil and 1 teaspoon toasted sesame oil. When the oil is shimmering, fry the beef, in small batches being careful not to overcrowd the skillet so that they crisp up nicely, until the beef is golden brown on both sides, about 1-2 minutes per side. Transfer cooked beef to a plate and set aside and continue until all of the beef is browned. (if your skillet starts to smoke excessively, turn the heat down to medium-high or medium during this process).
4. Reduce the heat to medium-high and add the remaining teaspoon of the avocado oil along with the crushed pepper, ginger, carrots, celery, and onions and saute, stirring, until the veggies are tender, about 4 minutes.
5. Add the coconut aminos, rice vinegar, and fish sauce and stir to combine and bring to a simmer.
6. Add back in the seared beef (and any of its juices) and cook, stirring occasionally, until the sauce has thickened, about 2-3 more minutes.
7. Sprinkle with sichuan peppercorn.
8. Serve alone, over steamed rice, or over prepared Cauliflower Rice. Enjoy!

We enjoyed a very indulgent holiday season in 2018, so I’m back at a Whole 30 - inspired menu. We’ll be making this one again soon, the flavors are super delicious.

Stir Fried Chicken and Baby Bok Choy

INGREDIENTS

• 4 boneless, skinless chicken breasts
  
• salt and pepper, to taste
  
• 1 tbsp. arrowroot starch
  
• 2 tbsp. avocado or olive oil
  
• ½ white onion, sliced thinly
  
• 2 baby bok choy, ends removed and cut in half
  
• 2 cloves garlic, minced
  
• 1 tsp. freshly grated ginger
  
• ¼ cup coconut aminos
  
• 2 tbsp rice vinegar
  
• 1 tsp. fish sauce
  
• ½ tsp crushed red pepper (optional for spice)
  
• 8 oz. can water chestnuts, drained
  

INSTRUCTIONS

1. Slice chicken breasts against the grain into thin slices. Place in a bowl and season with salt and pepper, to taste. Add arrowroot and toss until coated evenly.
2. Heat oil in a large skillet over medium-high heat. When very hot, Add chicken and sear on both sides until golden brown, about 3-4 minutes per side. You will likely need to do this in two batches, overcrowding the pan isn’t ideal as your chicken won’t get that good sear on it. As chicken is done cooking, set aside on a plate.
3. In the same skillet, add the onion. Saute for about 3 minutes, you may need to add an additional tbsp. of oil if you skillet is dry from cooking the chicken.
4. Add the bok choy, garlic, and water Chestnuts. Continue to saute until bok choy is tender, about 3 more minutes.
5. Reduce heat to medium. Add the ginger, coconut aminos, rice vinegar, fish sauce, and crushed red pepper (if using). Stir to combine and let simmer until sauce thickens and reduces, about 3-5 more minutes.
6. Serve and enjoy!

I think these are my new favorite cookies.

I especially like that you divide the dough in half, and chill them for a bit—easy to mix up and then bake later. They are soft and buttery, but have a crisp, sugary edge. Make them now!

• I used sea salt, as I did not have flakes…the flakes would make a better presentation, but the sea salt was great taste-wise.
  
• I also used turbinado sugar in the raw for the rolling…it worked great.
• Quality chocolate makes these great. I used Barry Callebaut Semisweet Chips from King Arthur. They were a gift along with some fancy dutch process cocoa powder…a wonderful gift for the holiday baking season! These chips were a great size, so I did not chop them.
  

Salted Chocolate Chunk Shortbread Cookies

• 1 cup plus 2 tablespoons (2¼ sticks) salted butter, cold (room temperature if you’re using a handheld mixer), cut into ½-inch pieces
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
• 1 large egg, beaten
• Demerara sugar, for rolling
• Flaky sea salt, for sprinkling

PREPARATION

1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don’t be afraid to make them compact. Shortbread is supposed to be dense. That’s part of why it’s so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
3. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
4. Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Tips

• The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.

Holy cow, this was delicious. I never at hamburger helper as a kid…but I have a feeling it didn’t taste exactly like this dish. We don’t eat a ton of pasta or cheesy meals these days, but go big or go home, right? This is a great comfort meal, and very easy to make. Bonus, it only uses one pot.

A few notes:

• This recipe is great for kids, but I recommend tasting along the way and seasoning to your liking. I added double (or maybe more) of the seasoning.
  
• We were out of cheddar, so I used some gouda we had on hand. It was super delicious, so use whatever cheese or blend you like.
  
• I stirred in some baby spinach at the very end, and we found it a great addition. I think some chopped bell pepper would be nice as well.
  

One Pot Hamburger Helper

INGREDIENTS

• 2 tbsp. olive oil
  
• ½ yellow onion, diced finely
  
• 1 lb. ground beef
  
• 1 tsp. kosher salt
  
• ½ tsp. black pepper
  
• ½ tsp. garlic powder
  
• ½ tsp. paprika
  
• 1 tbsp. tomato paste
  
• 12 oz. dried elbow pasta
  
• 2 cups beef broth
  
• 2 cups milk (if you want this to be dairy free, just do 4 cups of beef broth)
  
• 1 cup shredded cheese (optional)
  
• ¼ cup freshly chopped parsley (optional)
  

INSTRUCTIONS

1. Heat a very large skillet, or a pot, over medium-high heat. Add olive oil, onions, and ground beef. Season with the salt, pepper, garlic powder, and paprika. Saute, breaking up the ground beef with the back of a spoon, until the beef is cooked through, no longer pink, about 5-7 minutes.
2. Add in the tomato paste and stir to combine.
3. Add the pasta, the beef broth and the milk. Stir to combine and let cook until pasta is tender (I like to cook mine al dente) and the liquid is soaked up, which is usually close to the same time as the box of the pasta says. Mine took about 10 minutes.
4. Remove from heat and add in the cheese, if using, and stir to combine.
5. Serve and enjoy!

Salsa chicken is one of our go-to meals. It’s super easy and always delicious—you can make tacos, bowls, or eat the filling just on it’s own. This time we used this recipe to mix up our own seasoning (instead of a packet of taco seasoning), and loved it. We found it a little on the salty side, so I’d back off on that measurement next time.

Slow Cooker Chicken Taco Bowls

• 3 boneless, skinless chicken breasts
  
• 1 tsp. salt
  
• ½ tsp. black pepper
  
• 1 tbsp. chili powder
  
• ½ tsp. cumin
  
• ¼ tsp. cayenne
  
• 2 cloves of garlic
  
• 16oz. jar of salsa picante (about 2 cups)
  
• 15oz. can of Black Beans, drained and rinsed
  
• ¼ cup of water OR chicken broth
  
• 1 cup frozen corn kernels
  
• 2 cups Brown Rice or Quinoa, uncooked
  
• 1 red bell pepper, core removed and sliced thinly
  
• 1 green bell pepper, core removed and sliced thinly
  
• 1 small white onion, sliced thinly
  
• 2 tbsp. olive oil
  
• Garnish: chopped cilantro, shredded cheese, cubed avocado
  

1. Place chicken in the bottom of the crockpot.
   
2. Now add the seasonings (salt, pepper, chili powder, cumin, cayenne), the garlic, the jar of salsa, and the black beans, and ¼ cup of water or broth to the crockpot. Stir to combine.
   
3. Cover and cook on low for 8-10 hours
   
4. When cooking time is complete, or when chicken is cooked through and tender, using two forks shred the chicken breasts. Then, add the frozen corn. Stir until well combined. Cover and keep the crockpot on “warm” for at least 10 minutes, or until ready to serve.
   
5. Meanwhile, cook rice or quinoa according to package directions.
   
6. Also, meanwhile, heat sliced peppers and onion over medium-high heat with 2 tbsp. of olive oil. Sauté until peppers are tender and slightly charred, about 7 minutes. Season with salt and pepper to taste.
   
7. Place a cup of cooked rice/quinoa in the bottom of the bowl. Top with sautéed peppers and onions, the chicken mixture, then desired garnish (we did a little shredded cheese, chopped cilantro, and avocado.
   

This was a lovely recipe to toss into the slow cooker, then have ready for a cold and rainy evening. I’d most definitely make it again, but probably amp up the seasonings. It’s kind of like a cross between chili and stew beef…if you like bold flavors like us—season away! The original recipe is below:

Slow Cooker Texas Chili

Ingredients:

• 1 lb beef stew meat
• 2 Tbsp tomato paste
• 32 oz beef bone broth
• ½ white onion, roughly chopped
• 1 tsp garlic, minced
• 1 jalapeño, seeded & minced (or hot pepper of your choice)
• 2 Tbsp chili powder
• 2 tsp cumin
• ½ tsp salt
• ½ tsp black pepper
• 15 oz can tomato sauce
• 14.5 oz can diced tomatoes

Directions:

1. Prep the veggies by chopping the onion, and mincing the garlic and jalapeño.
2. In a large skillet over medium-high heat, sear the stew meat on all sides.  This should only take a couple of minutes, as the meat does not need to cook through.
3. Add all of the ingredients to a slow cooker, and stir to combine.
4. Cook on “high” for 4 hours, or “low” for 6 to 8 hours.

Mmmm. Thankfully husband got home early one day this week, and was able to throw this 3-5 hour slow cooker recipe together.

Slow Cooker Chicken Teriyaki

Ingredients:

• 2 lbs. boneless skinless chicken breast
• 3 cloves garlic, minced
• ½ cup diced yellow onions
• 1 tbsp. ginger
• 1 tbsp. brown sugar
• ¼ cup water
• ½ cup low sodium soy sauce
• 2 tbsp. rice wine vinegar
• 1/3 cup honey
• ¼ cup cornstarch
• 1 tsp. black pepper
• Optional toppings: green onion and toasted sesame seeds

Method:

1. Rinse chicken and pat dry. Place chicken in crock pot.
2. Combine all remaining ingredients in bowl and stir together.
3. Place over chicken and set on low for 3-5 hours.
   
4. When the chicken is tender and easily falls apart, slice it apart slightly or to desired liking.
   
5. Serve with steamed broccoli and cauliflower rice.

My regular brownie recipe is pretty tough to beat. With some fancy new Dutch Process Cocoa though, I decided to test out a “quick and easy” recipe. It is most definitely simple and easy to mix up — an excellent quick fix for a chocolate craving. They kind of remind me of REALLY good box brownies.

Quick and Easy Fudge Brownies

• 1 cup King Arthur All-Purpose Flour 
• ¾ cup natural cocoa, Dutch-process cocoa, or Triple Cocoa Blend
• 1 ¾ cups sugar
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
• 3 large eggs
• 8 tablespoons (½ cup) unsalted butter, melted
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract

1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan (for thin brownies); or an 8" square or 9" square pan (for thicker brownies).
2. Put all of the ingredients into a large bowl in the order in which they’re written. Stir, then beat the mixture until it’s smooth.
3. Spoon the batter into the prepared pan.
4. Bake the brownies for about 25 minutes (for the 9" x 13" pan); 26 minutes (for the 9" pan), or 31 minutes (for the 8" pan), or until they’re just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn’t see any wet batter.
5. Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

We had a busy weekend, but this super easy meal is always warm and delicious. I actually didn’t have a gravy packet on hand, so I used dry onion soup mix for my 3rd packet instead. DELICIOUS! Roasted potatoes and carrots were a lovely side, along with some of husband’s freshly baked bread. It was worth cutting the W30 a little short to try this bread right out of the oven!

3 Packet Pot Roast

beef roast, about 3-lbs (I like a chuck roast, but others will work)
1 packet Italian dressing mix, dry
1 packet ranch dressing mix, dry
1 packet brown gravy mix, dry
1 cup water.

Place roast into Crockpot. Sprinkle all the dry mixes over the top. Pour water over all. (I used a fork and lightly mixed the dry stuff up a little here.) Cook on LOW for 8-10 hours.

This meal wasn’t one I’d normally pick, but the photo just looked so good! I’m glad we tried it—super delicious.

Broccoli Slaw & Spicy Shrimp Salad

Ingredients

• 1 lb. wild-caught shrimp (peeled and deveined)
  
• 1 tsp. old bay seasoning
  
• ½ tsp. ground turmeric
  
• ¼ tsp. cayenne pepper
  
• ½ tsp. garlic powder
  
• 1 tbsp. grass-fed ghee
  
• 1 tbsp. lemon juice
  
• ½ a purple onion (sliced)
  
• 1 12-ounce pack of broccoli slaw
  
• 1 sweet mini bell peppers (julienned)
  
• 2 tbsp. freshly chopped cilantro (or parsley)
  
• 1 cup cherry tomatoes
  
• 3 slices cooked no sugar added bacon
  

DRESSING:

• ½ a cup avocado mayo
  
• 2 tbsp. yellow mustard
  
• 1 ½ tsp. lemon juice
  
• ¼ tsp. garlic powder
  
• ¼ tsp. cracked black pepper
  
• 1 tbsp. filtered water
  

Instructions

1. To begin, pat the shrimp dry and toss them with the old bay seasoning, turmeric, cayenne pepper, and garlic powder. Now, heat the ghee over medium-high heat in a large skillet. Add the shrimp to the pan and sear for ~3 minutes on both sides or until the shrimp is pink. Remove the shrimp from the heat, toss with 1 tablespoon of lemon juice and set them aside.
   
2. Now, add the broccoli slaw, purple onions, bell peppers, cilantro, tomatoes and bacon to a large mixing bowl and aside.
   
3. Now, add all of the ingredients needed for the dressing to a small mixing bowl and whisk until creamy.
   
4. Add the dressing to the broccoli slaw mixture and toss to combine. Season with a couple pinches of sea salt to your desired taste. Transfer the salad to a serving dish and finish with the spicy shrimp. Garnish with lemon wedges and enjoy!