Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

OBSESSED with these calabrian balsamic chicken thighs! 6 ingredient marinade paired with a pearl cous cous tabouli and roasted tomz. Can this be any better for a weeknight spring dinner?

Calabrian Balsamic Chicken Thighs
Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

For the marinade

  • 1 lb chicken thighs 

  • 8 tablespoons calabrian chiles in oil

  • 5 garlic cloves 

  • 4 tablespoons Filippo Berio Balsamic Vinegar

  • 2 teaspoons brown sugar 

  • Salt and pepper to taste 

Pearl Cous Cous Tabouli 

  • 1 cup pearl cos cos 

  • 2 cucumbers, thinly sliced

  • 1 roma tomato, finely chopped

  • 1 bundle parsley, finely chopped 

  • 1 bundle cilantro, finely chopped

  • 1 bundle dill, finely chopped

  • 1 bundle mint, finely chopped 

  • Juice of 1 lemon

  • 2 tablespoons olive oil 

  • Salt and pepper to taste 

Optional: Roasted cherry tomatoes with garlic cloves 

Directions

To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr - overnight.

In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.

Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Calabrian Balsamic Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

Less than 30 min simple weeknight dinner (that will NOT disappoint)! These sriracha and brown sugar crispy chicken thighs with blanched snow peas and white rice are heavenly!

The marinade consists of brown sugar, soy sauce, sesame oil and sriracha!

Sriracha & Brown Sugar Sticky Chicken Thighs
Sriracha & Brown Sugar Sticky Chicken Thighs
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Sriracha & Brown Sugar Sticky Chicken Thighs
Ingredients
  • 1 cup snap peas
  • 1 cup rice
  • 1 tsp brown sugar
  • 1 lb chicken thighs
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha
  • 1 tsp olive oil
  • salt and pepper to taste
Instructions
In a bowl, place your brown sugar, sesame oil, sriracha, salt and pepper and mix with your chicken thighs with olive oil. Set aside to marinate. (1hr-overnight). Next, heat a skillet with a drizzle of olive oil and char your chcike and cook through, about 10-15 minutes on each side. While it’s charring, make your rice and blanch your snow peas. Plate and serve!

Keep up with me on Instagram at @lindseyeatsla!

Sriracha & Brown Sugar Sticky Chicken Thighs

Fried Chicken with Avocado Ranch

Fried Chicken with Avocado Ranch

HIYA fried chicken with avocado ranch! Marinated chicken (thighs, breast and wings) with my favorite spices (like ancho chili, chili flakes, chili powder and paprika), fried to perfection and dipped in a creamy homemade avocado ranch using California Avocados, buttermilk, dill, parsley and chives. I made a BUNCH of extra avocado ranch and used it in salads, dipped with baguette, veggies and almost anything I could until it was done… def making another batch asap. 

Fried Chicken with Avocado Ranch

Avocado Ranch

  • 2 California Avocados
  • ½ cup Buttermilk
  • ⅔ Mayo
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 1 lemon
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cloves of Garlic
  • 1.5 T dijon mustard

Fried Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breast
  • 1 lb chicken wings
  • 1 T Chili powder
  • 1 T Ancho chili powder
  • 1 T Cayenne
  • 1 T Smoked paprika
  • 1 T Garlic powder
  • 1 T Chili flakes
  • 1 T garlic powder
  • 1 cup vegetable or peanut oil (for frying)
  • 1 cup flour (for frying)
  • 2-3 eggs
  • Salt and pepper to taste

Directions

Make your avocado ranch by placing your avocados, buttermilk, mayo, parsley, dill, chives, lemon, salt, pepper garlic and dijon mustard in a blender or food processor. Pulse until a creamy avocado ranch is formed. Set aside.

Make your chicken rub by drying your chicken with paper towels and mixing in your chili powder, ancho chili powder, cayenne, paprika, garlic and chili flakes with a drizzle of olive oil.

Heat a deep skillet with your oil and let it get really hot, about 15-20 minutes. Set up your frying stations: beaten egg yolks, your chicken and a plate of flour. Take your chicken, dredge it in egg and shake off any excess. Then place in the flour, then the hot oil and fry until crispy throughout and cooked inside (about 10-15 minutes).

Let rest and serve with your avocado ranch and lemon wedges!

Fried Chicken with Avocado Ranch

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 

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Keep up with me on Instagram at @lindseyeatsla

Vegan Cauliflower Larb with Homemade Hot Sauce

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce using Califia Farms creamer. Def becoming my new staple. PS. this is FULLY vegan. :) Find the full recipe below. 

Vegan Cauliflower Larb with Homemade Hot Sauce

Ingredients

  • 1/3rd cup sliced scallions
  • 1/3rd cup roughly cilantro
  • 1/3rd cup chopped mint
  • 3 roughly chopped shallots
  • 1/3rd cup chopped basil
  • 1 lb riced cauliflower
  • 1 tsp soy sauce

For the Rice Powder

  • 1⁄2 cup of sushi rice or jasmine rice

For the Hot Sauce

  • 1/4th cup Califia Unsweetened Creamer
  • 2 tsp red pepper flakes
  • 2 shallots or 2 mini onions
  • 4 dried chilies of your choice
  • 2 tsp vinegar 1-2 lemon juice 1 tsp sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 3 T sriracha
  • 2 tsp water

For The Lettuce Wraps

  • Cabbage or butter lettuce Cucumbers
  • Lime wedges

Directions

Start by preheating your oven to 400 degrees and pour 1⁄2 the cauliflower rice on a pan with salt, pepper and oil for about 30-40 minutes until cooked and almost crispy.

Make your hot sauce next by charring your dried chiles and onions first in a dry skillet for about 5-10 minutes. Place in a blender or food processor, with your creamer, red pepper flakes, vinegar, lemon juice, sugar, salt, paprika, sriracha and water. If it’s too thick, add more water, lemon or vinegar. You want the consistency to be a creamy hot sauce.

Next, prep your veggies for the lettuce wraps by slicing cucumbers, lime wedges and assorting your lettuce wraps. In the meantime, toast your rice and once its brown and toasted through, place in a food processor until it becomes a powder. (you can sub out the rice powder if you prefer, it just adds a more umami flavor to the larb)

Time to make the larb! Heat a pan with the other 1⁄2 of your cauliflower rice and add in salt, pepper, soy sauce and the rice powder for about 10-15 minutes. Next, add in your shallots and the cooked cauliflower from the oven and let cook and char with lime, more rice powder and soy sauce for about 15 minutes.

Take the larb off the fire and add in your cilantro, green onions, mint and basil. Mix well and serve with your lettuce cups!

Keep up with me on Instagram @lindseyeatsla! 

Vegan Cauliflower Larb with Homemade Hot Sauce

Sesame Oil Shrimp Rolls

Sesame Oil Shrimp Rolls

On a (see)food diet with these sesame oil shrimp rolls! Made with lemon, pickles, mayo, celery, garlic pepper and sesame oil from Mountain Rose Herbs + of course melted butter; on repeat this week because its so simple, easy and FAST full recipe below!

Sesame Oil Shrimp Rolls

Ingredients:

  • 1 lb shrimp
  • 1⁄2 cup chopped celery
  • 1/3rd cup chopped pickles
  • 1⁄2 tsp horseradish
  • 1⁄2 tsp mountain rose herbs paprika
  • 1⁄2 tsp bay seasoning
  • 3 tsp mayo
  • 1-3 tsp mountain rose herbs sesame oil
  • 1 tsp mountain rose herbs garlic pepper
  • 1 lime
  • 1⁄2 tsp vinegar
  • salt and pepper to taste
  • melted butter to top and to toast buns
  • cilantro, lemon wedges, garlic pepper and bay seasoning for garnish/topping hot dog buns/Hawaiian rolls/hot dog Hawaiian rolls with a top slice

Directions:

Heat a 1 quart pot with water until boiled . When the water starts to boil, add in your shrimp and boil for 2-3 minutes, until shrimp is cooked through and becomes a bright pink. Let your shrimp cool.

In the meantime, chop up (finely!) your celery and pickles and place in a bowl with horseradish, paprika, bay seasoning, salt and pepper, mayo, sesame oil, garlic pepper, lime and vinegar.

Once your shrimp is cooled, take a knife and chop into chunks. I like to keep my shrimp chunks on the bigger side, but you can also make them really finely minced as well. Stir the chopped shrimp with your shrimp mix and salt and pepper to taste.

Next, heat a pan and start to butter your rolls and toast on all sides of the bun. Once toasted, start to scoop in the shrimp mixture in the buns, topping with more melted butter, cilantro, garlic pepper and bay seasoning. Serve with lime wedges and enjoy!

Sesame Oil Shrimp Rolls

* This post is brought to you by Mountain Rose Herbs. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Spicy Tomato Sauce Lamb Meatballs

Spicy Tomato Sauce Lamb Meatballs

You need to try out these spicy tomato sauce lamb meatballs STAT. A spicy tomato sauce made with sesame oil, chili flakes, soy sauce, chili flakes and other goodies. Throw in some feta cheese, pine nuts, Ground American Lamb + a simple summer fennel and arugula salad and dinner is set.

This recipe is perfect for the upcoming Summer season with a 3 ingredient dijon dressing for the salad and a light (but super flavorful) mixture for the lamb. You can also pair with some pita bread or toasted slices of country loaf bread to dip in the sauce. Thank me later.

3 Ingredient Summer Salad

Lamb Mixture

  • 2 lb American Lamb Ground Lamb
  • 1⁄3 olive oil
  • 3⁄4 - 1 cup breadcrumbs
  • 3 cloves of garlic
  • 1 T chilli flakes
  • 1⁄2 teaspoon cinnamon
  • 1 T cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄3 cup chopped mint
  • 1⁄3 cup chopped basil
  • 1 egg
  • Salt and pepper to taste

Spicy Tomato Sauce

  • 1 white onion (diced)
  • 3-4 cloves garlic (minced)
  • 1 28oz can whole peeled tomatoes 1⁄2 jalepeno
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp chili flakes
  • 1 tsp soy sauce
  • 2 tsp chili paste/harissa
  • 1 tsp Sriracha
  • 1/3rd cup feta cheese
  • Salt and pepper to taste
  • Parsley - for garnish

3 Ingredient Simple Summer Salad

  • 1 bulb of fennel (thinly sliced)
  • 1-2 oranges in segments
  • 1 cup arugula
  • For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil

Directions

Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.

Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.

Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt - the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.

While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!

Spicy Tomato Sauce Lamb Meatballs

Almond Milk Plant-Based Vegetable Curry

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I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

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Ingredients For the Curry:

Directions:

  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

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Korean Spiced Rack Of Lamb with Tzatziki and Cucumber Salad

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It's Valentine's Day AND Lamb Lover's Month! Nothing says Valentine’s Day to me like a big rack of lamb! Woo you and your date with this Korean Spiced Rack of Lamb from American Lamb with Tzatziki and Cucumber Salad + snuggle in for a cozy night in. Save the leftovers or even have another couple over, make it a girls night, you name it, we’ve got you covered! Peep the recipes below for the full dinner spread for the perfect date night for vday! Light some candles, set up some flowers, get your favorite place settings out and let’s go!

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Rack of Lamb Marinade:

  • 1 rack of American Lamb
  • 1 tsp soy sauce
  • 1⁄4 cup ginger sliced
  • 8 cloves of garlic minced
  • 1 tsp chile powder
  • 1 tsp sesame oil
  • 1⁄2 T sliced thinly sliced pear 1⁄2 tsp paprika
  • 1⁄2 tsp pepper
  • 1 sliced serrano pepper
  • 1 tsp rice wine vinegar
  • 1 tsp sesame seeds
  • 1⁄2 tsp salt

Cucumber Banchan Salad:

  • 1 shallot sliced
  • 3-4 cucumbers
  • 1 tsp vinegar
  • 2 tsp Sriracha
  • Black and white sesame seeds 1 tsp sesame oil
  • 5 spice (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp chile flakes) 
  • 1⁄2 tsp sugar Furikake

Pesto Sauce:

  • 1/3 cup Pine nuts 1⁄4 cup fresh basil 1⁄2 cup parsley
  • 1⁄2 cup cilantro
  • 4 cloves garlic
  • 1 juice of lemon
  • 1 tsp lemon zest
  • 1/4 cup oil
  • 1/4 cup pecorino or Romano cheese
  • salt and pepper to taste

Tzatziki Sauce:

  • 1⁄3 cup chopped dill
  • 1⁄3 cup mint
  • 2 cloves garlic
  • 200g greek yogurt
  • 2 juice of lemons 
  • Salt and pepper to taste
  • 2 cucumbers

Hummus - store bought

Rice - package instructions

Directions:

  1. Start to marinate your rack of lamb with the spices and sauces listed. Make sure you get it all throughout the rack of lamb and lather it on. Set aside in the fridge.

  2. While that’s marinating, make your pesto to drizzle on top of the lamb, slice and mix your cucumber salad and make your tzatziki.

  3. For the tzatziki make sure that you dice your cucumbers really thin, you can even use a cheese grater, but if you want some bite of texture, just cut really thinly. Mix your dill, mint,garlic, yogurt, lemon, salt, pepper and cucumber together and set aside.

  4. Start to make your lamb! Preheat your oven to 400 degrees and heat a cast iron with a little bit of olive oil on medium-high heat and let get HOT! Once hot, place your rack of lamb and let sear on both sides, around 4-5 minutes on each side.

  5. Once the lamb is seared, place in the oven for 10-15 minutes until cooked to a medium rare.

    *If you like it more cooked through, leave it in for another 5 minutes. After its cooked, let it sit for about 5-10 minutes.

  6. Start to slice your rack of lamb off the bone to make “chops”, top with pesto and serve alongside your cucumber salad, tzatziki, some store bought hummus, fluffed white rice, and your favorite simple salad!

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Easy Recipes to Start off 2018!

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It’s almost one month into the new year and I’m already a little bit on my lazy side. I’ve been trying to incorporate recipes that are full of flavor, easy to make and a short list of ingredients. This blog post covers all the types of those recipes; a healthy and fast salmon skillet, a little more of an unhealthy twist for fried mini shrimp po’ boys and pick-it-up fresh gnocchi. All ingredients were purchased at the new Whole Foods Market 365 in Santa Monica, CA! It felt like a party in there with all their fresh produce, packaged foods, my favorite brands (ehem harmless harvest + vital farms!) and don’t forget the mochi bar ;) Read more for the full three recipes!

Directions:

  1. Boil your water with salt, when boiled, add in your gnocchi. When it floats to the top, it’s ready.

  2. In a skillet, heat the plum sauce for a few minutes and add in your finished gnocchi and a little dash of pasta pasta. Top with basil and enjoy!

Sweet Potato Gnocchi with Tomato Plum Sauce

• one container of Sweet Potato Gnocchi from Whole Foods Market 365 • one container of Tomato Plum Sauce from Whole Foods Market 365

 

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Mini Shrimp Po' Boys

  • 4-5 mini baguette/rolls of your choice (I got mine from Whole Foods Market 365 
  •  1 cup flour
  • 1 cup panko
  • 1-2 eggs for your fried shrimp
  • 1/2 tsp Sriracha mayo per sandwich to spread on your bread 1 cabbage, thinly chopped
  • 3-4 tomatoes thinly sliced
  • cilantro for garnish
  • 1 lemon for garnish
  • For the Shrimp Marinade
  • 2 packages of shrimp from Whole Foods Market 365
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp chile flakes
  • 1/2 tsp oil
  • salt and pepper to taste

Directions:

  1. Get your shrimp marinade ready and set aside for 20 minutes.
  2. Prep your other ingredients, slice your tomatoes, cabbage and baguette.

  3. Get your frying process prepared, gather a plate of panko, plate of flour and then 2 eggs beaten.

  4. Heat a pot of oil (we used vegetable oil). Dredge your marinated shrimp in the flour, then the egg mixture, then the panko. Put in the hot oil for about 3-4 minutes until crispy. While it’s frying, you can toast your buns with a little bit of butter.
  5. Once all your shrimp is ready, assemble your sandwich, place on your sriracha mayo, shredded cabbage, sliced tomatoes, the fried shrimp and you can top with fresh lemon and cilantro.
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One Pan Salmon with Potatoes and Tomatoes

Directions:

  1. First, make your pesto by adding all the ingredients in a blender or food processor. Set aside.

  2. Heat a pan with oil and add in your mini potatoes and desired spices and grill until crispy and cooked

    all the way through.

  3. Take your potatoes out and place in a bowl.

  4. Add your salmon filets on the same pan and grill with garlic powder, chile flakes, oil, salt and pepper.

    Add in the tomatoes and let them char and build up flavor and your potatoes back in. When everything is done and cooked, top with fresh basil and your homemade pesto.

  • 4 filet farmed Atlantic Salmon (2 packages)
  • 1 Cup mini tomatoes (cut in 1/2s)
  • 1 Pack of Rainbow Mini potatoes (cut in 1/2s) 1/2 tsp garlic powder
  • 1/2 tsp chile flakes
  • 1 tsp oil
  • salt and pepper to taste
  • fresh basil to garnish

Pesto

  • 2 cups basil
  • 1/4th cup nut of your choice 6 cloves garlic
  • 1/4th cup cilantro
  • 1 juice of lemon
  • 1 tsp lemon zest
  • 1/4 cup oil
  • 1/4th cup pecorino romano salt and pepper to taste

How delicious!? Now.. time to slay 2018!

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Skillet Chicken Thighs with Tzatziki Sauce

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One pan dreaming! This one skillet chicken thighs with tzatziki sauce is the perfect night time meal for two or even to make ahead for lunch and guess what, 1 dish and easy cleanup. All you need to do is char your chicken, grill your favorite veggies and lemon slices and voila! 

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Ingredients:

  • 1 lb chicken thighs 
  • 3 bulbs fennel
  • 3 sliced lemons 
  • 1/2 chopped cauliflower 
  • 1/2 cup chopped green onion
  • 2 tsp salt, pepper, garlic powder, paprika, cumin, cayenne
  • 1 tsp chile flakes 
  • 1/2 cup sweet grape tomatoes
  • 1 tsp olive oil or vegetable oil 
  • top with pumpkin seeds (optional)

For the Tzatziki Sauce: 

  • 1 1/2 cucumbers (1 cucumber grated, 1/2 cucumber diced)
  • 1/2 juice of lemon
  • 1 tsp oil
  • 1 tsp garlic powder 
  • 1/2 tsp salt and pepper
  • 3 tsp sour cream
  • 1 cup plain greek yogurt
  1. Create your dry rub and marinade your chicken in salt, pepper, garlic powder, paprika, cumin, cayenne and 1 tsp chile flakes. Set aside in fridge for 30-1hr. Prep ahead and preheat oven to 400 degrees for later.
  2. Get your sauce made and veggies prepped! Grate 1 cucumber along a zester or cheese grater and put in a bowl with lemon, oil, garlic, salt, pepper, sour cream and greek yogurt, cube 1/2 cucumber just for some crunch and texture. Mix and set in the fridge to let the flavors comes together.
  3. In the meantime, prep your veggies. Thinly slice 3 lemons, cauliflower, fennel (save the stems for garnish and for taste!) Slice chopped green onion to save for garnish.
  4. Heat your pan with 1 tsp olive oil. Take out your chicken and put skin side down and let char and cook, about 7-10 minutes on each side. Take chicken off the heat and set aside. Start to cook your veggies. Let cook down with salt, pepper, garlic, paprika. Add back in your chicken thighs and let cook about 20-25 minutes. 
  5. To finish off the cooking process, place your skillet in the oven for 15 minutes to make sure chicken is cooked all the way through. Top with your tzatziki and eat! 
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Lamb Coconut Curry with Pickled Red Onions

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Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
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Fall || Seasonal Cheese Board

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I’m sure you already know my obsession with cheese and charcuterie boards - I make them for dinners, for parties or just easy nights in for two. The toppings are endless and you can be so creative about them so it’s never boring. :) This board I’m celebrating the start of Fall with seasonal ingredients like figs and pomegranates and a sweet addition: Pocky Chocolate and Chocolate Banana! Read on for the full ingredient list and get your Fall Board on!  *This blog post is sponsored by Pocky. 

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Ingredients: 

  • Chocolate Pocky
  • Chocolate Banana Pocky
  • crackers of your choice (I used parmesan cheese crackers) 
  • coconut chips
  • pomegranate (cut in 4’s)
  • mint
  • sun dried tomatoes 
  • almonds 
  • prosciutto 
  • salami 
  • chocolate of your choice 
  • strawberries 
  • blue cheese
  • toscano cheese soaked in syrah 
  • figs 
  • honey

Directions: 

Wash + slice your strawberries and figs in half and start to assemble your board. I normally start with putting down the cheeses and meats first, then the Pocky and end with the smaller items like mint and sun dried tomatoes! Place all your items on your favorite board, add some knives for slicing the cheese + enjoy! 

You can find Pocky near you using the store locator here! :)

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Villa Maria || The Perfect End Of Summer Dinner for Two

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Kick back and unwind because it's still summertime and what better way to enjoy than with some delicious bubbly paired with a simple, yet tasty and elegant, dinner for 2 al fresco. I've teamed up with Villa Maria to show you how to pair their Bubbly Sauvignon Blanc with my Spicy, Peppery Peel n' Eat Shrimp that is sure to be special for your friend, family member, or loved one.

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A little bit about this bubbly

This Bubbly Sauvignon Blanc is crisp, light and has so many different components including a burst of ripe melon and fresh lime aromas. The kick of bubbles on the finish just screams light summer + seafood dinner. Think shrimp, lobster rolls and hand-shucked oysters! The winemakers describe that the bubbles "enhance zingy fruit flavors capturing the essence of New Zealand Sauvignon Blanc." 

What pairs perfectly with a little Sauvignon Blanc? Spicy Pepper Peel n' Eat Shrimp!

The bubbly and light flavors of the wine work nicely with the fresh seafood and the peppery and spice kick from the shrimp! Pick up some unpeeled shrimp from your local store, use your household spices and get to cooking. Whip this up in no time, about 30 minutes and dinner is ready, thank me later. :) 

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Time: 30-35 minutes Yield: 3-4 Servings

For the Marinade: 

  • 4-5 cloves of garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 pound shrimp - unpealed 
  • 1/2 tsp paprika
  • 1/2 tsp chile flakes
  • 1/2 tsp lemon zest
  • 1/2 lemon juice
  • 1/2 tsp olive oil
  • 1/2 tsp tumeric 

Sauce:

  • 1 clove of garlic
  • 1 tsp lemon
  • 2 tsp sriracha
  • 2 t mayo
  • 1/2 tsp seasame oil 

Salad:

  • 1/2 cucumber
  • shredded manchego, I sliced this on my vegetable peeler
  • 2 cup of Arugula 
  • Lemon Juice 
  • Olive Oil 

Directions: 

  1. Make your marinade of, garlic, pepper, salt, paprika, chile flakes, lemon zest, lemon juice, olive oil and turmeric. Mix together with your shrimp and set aside in the fridge. Let marinaded for 15-1hr. 
  2. Prepare your salad! Dump your arugula in a bowl with some shredded manchego cheese and thinly sliced cucumbers with a bit of lemon juice and olive oil. 
  3. After preparing your salad, make your sauce of garlic, lemon, Sriracha and sesame oil. 
  4. After shrimp is marinaded, heat a pan (I used a cast iron) over medium high heat with some oil and let it get hot. Once hot, add on your shrimp 3-4 on each side until it becomes grilled and a bright orange color. Take off and cool. 
  5. Garnish with some cilantro and lemon juice. You can either place on a plate or over an ice bath, either hot or cold works! Dig in and enjoy! 

Make Dinner for 2 As Easy, Fast + Simple as Possible (Tips) 

  1. Mise En Place! Work as a team to get dinner ready at the table as quickly as possible. One of you works on the marinade while the other one starts + finishes the salad. You can split the time in half.  Also make sure you clean as you go. So after dinner is done, you just have to clean up the dishes you ate on! 
  2. Ambience: Make it romantic! Put on some relaxing music, light some candles, buy some fresh flowers. Make it look presentable and summery. If you have a patio or backyard, I suggest moving din out there and bringing out your best wine glasses. :) Another TIP! Bring your wine and shrimp to the beach and have a picnic while sipping on the bubbly and listening to the waves. 
  3. Buying groceries: Sometimes you can buy extra items past suggestion sizes + when you're cooking you can make extra for the next day. For example, for this leftover shrimp recipe, for the next day, you can chop it up and mince it with celery, onions, mayo and mustard and make a shrimp salad with greens. 
  4. Plating: For this recipe, make 1 large shrimp over ice and one salad bowl, bring out 2 larger white plates and you can both pick off from there! 
  5. Enjoy. :) + no phones! A dinner date with your loved or with your friend - get off your electronic devices and be in the moment pealing your shrimp, sipping on your wine and getting deep into conversation or something just as simple as talking about your day. A true way to unwind.  

Enter to win a trip for 2 to New Zealand with Villa Maria! 

Villa Maria is giving 1 lucky winner (and a guest!) the chance to win a round trip with airfare from the U.S to New Zealand as part of their Open Another World campaign. Enjoy 7 days and 6 nights between the North and South Islands in addition to visiting the Villa Maria Wine Estates. Hello, wine!!  

Entering is simple and you can sign up here! You better believe I am, fingers crossed. :) 

Summer doesn't have to end with Villa Maria's BubblySauvignon Blanc and with this Peel n' Eat Shrimp recipe, I am going to put this duo on repeat. 

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