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garlic salt

Kobe Steak and Kimchi Green Beans

Ingredients:

  • 2 habanero peppers
  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1/4 cup chicken broth
  • 1 tsp olive oil
  • 1/2 red pepper, minced
  • 2 tbsps minced garlic
  • 3 cups green beans
  • 1 tbsp soy sauce
  • 2 tbsps hoison sauce
  • 1 jar Kimchi (about 10-12 oz)
  • 3 thinly cut kobe steaks

Directions:

  1. Chop your head of cauliflower into small florets.  Place into a food processor with the two habanero peppers, and run on high until the consistency of chopped up rice.
  2. Add cauliflower and chicken broth to a large sauce pan, cook until the chicken broth begins to boil
  3. Add salt and pepper to taste
  4. Stir and cook until the liquid has cooked off
  5. While the rice is cooking... Clean the string beans and remove the stems
  6. Put 1 tsp of oil into a large frying pan
  7. Saute the garlic until fragrant and add the red pepper
  8. Once the red pepper has started to get soft, toss in the beans
  9. Add hoison and soy sauce and cover with a lid for about 7 minutes
  10. Remove lid and cook for another 5-10 minutes, or until the beans are to your desired crispness
  11. Then, turn off the heat and toss with the kimchi
  12. At this point, your rice should also be done
  13. Start plating your rice and beans, should be about 3-4 plates depending on appetites
  14. In the frying pan where your beans were, reheat to medium high
  15. One at a time, cook each steak about 1 minute each side to keep the inside pink
  16. Remove steaks from the pan and let rest for 5-10 minutes
  17. Then, put one steak on each plate, or if you are serving four, slice the steaks into slivers and divide between the plates
  18. Enjoy!


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Paprika Lime Salmon Kale Salad

Ingredients:

  • 3 salmon filets
  • 6 cups minced kale
  • 1 carton cherry tomatoes (I found orange ones!  Not sure what you call those..)
  • 1 red pepper
  • 1 lime
  • 1 tbsp paprika
  • 1 tbsp garlic salt

Directions:

  1. Put your filets into a plastic bag
  2. Slice your lime in half and squeeze the juice into the bag
  3. Toss in the paprika and garlic salt and coat the fillets
  4. Set aside for about 20-30 minutes
  5. Preheat your oven to 425 degrees
  6. While your salmon marinates, prep the salads
  7. Separate the kale into three bowls(or containers if you are prepping for lunches like me)
  8. Wash the tomatoes and remove the stems
  9. Divide between the three salads evenly, save some for later if there are too many tomatoes for your liking
  10. Cut the red pepper into 1 inch cubes and add to your salad
  11. Now, place the fillets into a skillet and put into the oven
  12. Bake for 15 minutes
  13. Remove salmon from the oven and add to your salads
  14. I love when the salmon skin sticks to the pan and I get to enjoy the crispy fat of it.  My dog used to love salmon skins, and now I totally understand why!
  15. Enjoy!
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Homemade Potato Chips

Ingredients:

  • 4 potatoes or about 2 pounds (I used Dutch potatoes and LOVED them, but you can do any kind of potato, including sweet)
  • 1 cup vinegar
  • 4 quarts oil
  • Garlic salt to season

Directions:

  1. Wash your potatoes thoroughly, peel if you'd like
  2. Using a mandolin or a very sharp knife, slice the potatoes as thinly as possible.  Mandolin is preferred since it's faster and more uniform, but it's definitely do-able with a knife.
  3. Rinse your potato slices and drain them
  4. Place into a large bowl with 1 cup of vinegar and enough water to submerge them
  5. Let them soak for at least 20 minutes and up to a day
  6. Remove from the liquid and pat dry
  7. Heat your oil until it's 375 degrees(I bought a thermometer and it made ALL the difference in making these potato chips the right level of crispiness, I strongly suggest monitoring the temperature)
  8. Place in a handful of chips at a time
  9. Using tongs separate them and flip occasionally if necessary
  10. Once the chips start turning golden brown on the edges, remove and place into a large paper bag
  11. Sprinkle in salt and toss
  12. As soon as the oil is back to 375 degrees, begin the process again until you have cooked all the chips
  13. Toss and set aside until you are ready to eat, and then Enjoy!
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