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Food & Drink Recipes

#CookingRoxy: White Bolognese Fettuccine

My office sets up fun activities regularly, and since we’ve all been working from home, they setup a Zoom cooking session with one of the Food Network Chopped Champions, Chef Michelle! She taught us to make this White Bolognese Fettuccine in exactly an hour. Following along with a seasoned chef over zoom was challenging, but it tasted AMAZING! I didn’t have a recipe out in front of me so this is written from my memory.

White Bolognese Fettucine

Simple white bolognese fettuccine recipe.

  • ½ onion
  • 3 cloves garlic
  • thyme
  • sage
  • nutmeg
  • salt
  • black pepper
  • red pepper flakes
  • 4 oz cremini mushrooms (1/2 box)
  • ½ C white wine
  • 1 C chicken broth
  • ½ lb ground pork
  • ½ lb ground beef
  • ½ C cream
  • 2 T flour
  • ½ stick butter
  • 2 T olive oil
  • 1 package fettucine pasta
  1. Dice onions and mushrooms.

  2. Heat oil and cook onions, mushrooms, and a few sprigs of thyme until onions are translucent.

  3. Add pork and beef and cook until browned. Drain meat in colander.

  4. Add white wine to deglaze pan and re-add meat. Add chicken broth cook on medium, stirring occasionally.

  5. In a small sauce pan, make a roux using the butter and flour. Melt butter and add flour whisking until thickened.

  6. Add cream to meat sauce. Mix in nutmeg and sage. Add in salt, black pepper, and red pepper flakes to taste.

  7. Mix in roux and simmer.

  8. Cook fettuccine according to package directions.

  9. Drain pasta and incorporate with sauce. Plate, top with parmesan cheese and enjoy!

If you’re a pasta connoisseur, you’ll notice that I’m using linguine instead of fettuccine – for some reason I couldn’t find any fettuccine at my local Kroger! Some of my colleagues used fresh fettuccine so I’ll have to try that the next time.

This was totally an excuse to use my Le Creuset Dutch Oven in Sea Salt again and I can’t say enough how much I LOVE cooking with this! These dutch ovens (or anything Le Creuset for that matter!) are so expensive, but even from just from a couple of uses, I think it’s totally worth it.

The boyfriend approved this recipe so we’ll probably put this into rotation whenever we’re craving pasta! If you’re not a fan of spicy, you can just eliminate the red pepper flakes. The chef also told us we could change the meat or make it vegetarian, any way you make it, I’m sure it’ll be delicious!

Categories
Food & Drink Recipes

#CookingRoxy: Healthy Instant Pot Chicken Broccoli Quinoa

Healthy Instant Pot Chicken Broccoli Quinoa

Easy and healthy chicken broccoli quinoa made in the Instant Pot.

  • 1/2 onion (diced)
  • 2 lb chicken breast (cubed)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 C quinoa
  • 4 C broccoli
  • 1.5 C chicken broth
  1. Mix salt, pepper, paprika, garlic powder and chicken breast together.

  2. Layer onions, chicken breast, quinoa, and broccoli in instant pot.

  3. Pour chicken broth over all ingredients.

  4. Close instant pot lid and turn to valve to sealing.

  5. Press manual pressure cooker button and set cook time to 2 minutes, high pressure.

  6. Do natural pressure release for 10 minutes. Finish with quick release.

  7. Open lid and mix all ingredients until incorporated, recover and let sit another 10 minutes.



ingredients all prepped and ready to go

Since we’ve been in quarantine for 5 – 6 weeks, I’ve been doing a lot more cooking, which is nice, considering I never had time during the work week with my schedule and commute to cook everyday/every other day. Another thing I’ve been meaning to do is resurrect this blog but every time I tried to do it, my laptop kept saying I’m out of space, my wordpress site was excruciatingly slow and all my plug-ins were outdated. Finally, I said fuck it, deleted 10 GBs of pictures from my computer, updated everything and decided to just freaking post – so here we are.

My biggest pet peeve in recipe posts is how annoying it is to scroll through this suuuuper long rambling post before I finally get to the recipe card so the new and improved #CookingRoxy posts are just gonna have the recipe up front with all the extra pics after.



We’ve been eating a lot of chicken breasts and I’ve gotten tired of the usual baked cilantro lime chicken breast, remembered that there’s some quinoa sitting in the pantry so I literally pinterested ‘chicken broccoli quinoa’ but the only thing I could find was ‘cheesy chicken broccoli quinoa’. We’re trying to keep it healthy so I really just removed from the cheese. This was so quick and easy to make – literally just threw everything in the IP and let it go. The recipe makes approximately 4 servings, but I would definitely double it next time to have more leftovers. I have a 3 qt Instant Pot – pictured below – so if you have a 6 qt Instant Pot, it would definitely fit more.

I’ve found it much easier to prep everything and throw it in, but to each his (or her) own. Layer everything in order that it’s listed in the ingredients list.

onions first
Mix the chicken breast with all the spices.
layer it on top of the onions
Layer the quinoa on the chicken
broccoli over the quinoa (I only had 2 cups but you can definitely add more)
lastly, put chicken broth over everything

Once all the ingredients are in there, set the Instant Pot to 2 min, High Pressure and let it go! (Don’t forget to make sure the valve is set to sealing!) It will take about 10 min for it to get to high pressure, but once it beeps, let it sit for another 10 minutes before setting the valve to Quick Release. Uncover the pot, mix everything up and let it set for another 10 minutes to make sure all the quinoa is cooked and you’re ready to eat! I like to top it off with some Tabasco since I like it spicy, but it’s all up to you.

Healthy Chicken Brocoli Quinoa
Categories
Food & Drink Recipes

#CookingRoxy: Baked Teriyaki Salmon

I’d definitely say cooking and baking is one of my hobbies, but most days I’m too lazy to do it so I try to meal prep for the week so I’m not eating a ton of junk food or takeout all the time. I’ve been getting a lot of messages and positive feedback on my Instagram for my #CookingRoxy stories. I like doing them in stories because they’re overly simplified and I don’t have to make sure every pic / boomerang is insta worthy so I apologize now for the low quality photos! I’ll try to take better ones next time.

I get most of my recipes from Pinterest but I always end up modifying them. For this Teriyaki Salmon recipe I combined two recipes that I found – one used way too much honey and the other had too many extra ingredients I wasn’t sure about (rice vinegar and sesame oil for teriyaki?! wut?! – so I just did my thing and I’m happy with how it came out.

Just a few side notes on this one – it’s probably a Hawai’i thing, but I prefer using Aloha Shoyu soy sauce, especially for marinades. I definitely used the stainless steel garlic press from my Amazon Prime Day haul and it’s so much better than my last garlic press! Anyway, hope you enjoy. 🙂



love this garlic press!

Ingredients

  • 3 salmon filets
  • 1/3 C low sodium soy sauce (I prefer Aloha Shoyu )
  • 1/3 C honey
  • black pepper
  • red pepper
  • minced garlic cloves

Steps

  1. Preheat oven to 425 degrees F.
  2. Mix all marinade ingredients.
  3. Add salmon and marinate for 15 – 20 minutes (in fridge or not).
  4. Place salmon filets on baking sheet and bake for 15 minutes.
  5. Eat!

Step 2: Whisk marinade ingredients together

Step 3: Marinate salmon 15 – 20 mins



Let me know if you tried this recipe!

Categories
Food & Drink Recipes

Spinach & Feta Turkey Burger + Feta Fries

I’d definitely say I’m a foodie – I love eating out and trying new restaurants – but I secretly like playing chef at home. The kitchen is everything at home and I’ve actually picked my last three apartments because of the kitchen! It’s funny because I’m actually really self conscious about my cooking so you know I really care about you if I cook for you. I get the majority of my recipes from Pinterest but I do have a few cookbooks at home – like the Greek cookbook I pulled this tzatziki recipe from.

 

My latest experiment were these Spinach & Feta Turkey Burgers and Feta Fries. I made enough with this recipe to have lunch at work for a few days! Next time I redo these, I’d definitely add more salt to the burgers and less garlic to the tzatziki. The brioche buns I just got from my local Whole Foods.

 

Spinach & Feta Turkey Burger

 

  • 1 egg, beaten
  • 1 clove garlic, minced
  • 2 oz feta cheese
  • 1/4 C chopped spinach
  • 1 lb ground turkey

 

  1. Mix eggs, garlic, feta cheese,k spinach, and turkey until well combined; form into 5 patties
  2. Pan fry until cooked or grill 15 – 20 min

 

I might have cut the fries a little thin because I like my fries crispy, but I kind of wished that I cut them thicker. That or just deep fried them like a fatty!

 

Feta Fries

 

  • 1/2 tsp garlic salt
  • 1/2 tsp oregano
  • 1 tsp parsley
  • 1 potato
  • black pepper
  • 1/8 C olive oil
  • 1/8 C feta

 

  1. Preheat oven to 400F
  2. Peel potatoes and cut into fries
  3. Add potatoes, olive oil, garlic powder, and oregano
  4. Mix until fries are well coated
  5. Lay evenly on baking sheet and bake for 25 minutes
  6. Flip fries, place back in oven and bake for 10 min
  7. Remove and sprinkle with feta

 

The recipe I used for Tzatziki I got from this recipe book I bought at a bookstore in Santorini. I thought Tzatziki was a sauce, but it’s actually listed under “Salads”! Either way, I love me some tzatziki!

 

 

Tzatziki

 

  • 8 oz greek yogurt
  • 2-3 cloves garlic minced
  • 1/2 cucumber
  • 2 tbsp olive old
  • 1 T vinegar
  • salt and pepper

 

  1. Grate and drain cucumber well
  2. Mix yogurt and cucumber in a bowl, add garlic
  3. Pour in olive oil and vinegar alternating mixing with a mixer
  4. Season to taste and serve