Crispy Spicy Salmon Bowls from Hungry Happens

crispy spicy salmon bowls

servings: 4

prep time: 15 mins

cook time: 15 mins

total time: 25 mins

ingredients 

rice:

• 1 cup sushi rice, uncooked
• 2 tbs unseasoned rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

salmon:

• 2 lbs salmon
• salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
• 1/4 cup sesame oil (divided)

spicy mayo:

• 1/2 cup kewpie mayo
• 2 tbs Sriracha sauce- can substitute Sambal Olek
• 1 tbs honey

assembly:

• 1 large avocado, sliced
• 1 large carrot, juliened
• 3 persian cucumbers, sliced
• 2 scallions, diced
• 4 oz salmon caviar- did not use
• 1 nori sheet, sliced thin strips
• 1 tbs black sesame seeds

instructions

rice:

• Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top and fluff with a fork.

salmon:

• Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5 inch chunks. Season the pieces with the seasonings - generously. Toss them to spread it all over the pieces. 
• In a large skillet, working in 2 batches, heat 2 tbs sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.

spicy mayo:

• Whisk all of the ingredients together until smooth. 

notes

You can use any rice you have on hand. You can also skip the vinegar mixture step. Dish will still be delicious.

You can sub in any cooking oil for the sesame oil. 

https://hungryhappens.net/easy-spicy-salmon-bowls/

© 2022 Hungry Happens

Brown Butter Pumpkin Snickerdoodles

Wonderful pumpkin snickerdoodles with hints of brown butter and pumpkin pie spice in every bite. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. An incredible fall take on traditional snickerdoodles!

Prep Time 1 hour 30 minutes

Cook Time 12 minutes

Total Time 1 hour 42 minutes

Servings 14 cookies

Author Monique Volz of AmbitiousKitchen.com

Ingredients

• 1/2 cup salted butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg white (NOT THE FULL EGG)
• 1/4 cup pumpkin puree
• 1 1/2 cup all purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• For rolling:
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Instructions

1. Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.

2. Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off.

3. With an electric mixer (or you can mix by hand), mix the cooled brown butter, brown sugar and regular sugar until well combined and creamy. Beat in the egg white, vanilla and pumpkin puree until well combined.

4. In a separate medium bowl whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. With an electric mixer on low speed, slowly add in the dry ingredients and mix until just combined.

5. Place plastic wrap over the bowl and refrigerate the dough for 1-2 hours so that the flavors meld together and the butter has a chance to solidify a bit. This is extremely important. You want the dough to be fairly cold so that it's easier to work with and so the cookies bake up properly.

6. When you are ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

7. Once dough is chilled, make your dough balls: measure about 1 ½-2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes while your oven preheats.

8. Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on the cookie sheet, 2 inches apart. Bake for 11-14 minutes or until cookies are just slightly golden brown around the edges. Cool cookies on baking sheet for 5-10 minutes then remove and transfer to a wire rack. Makes about 14 cookies.

Recipe Notes

If you don’t have pumpkin pie spice, you can make your own by using the following spices in the dough: 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves or allspice.

Mel's Kitchen Cafe - French Bread Rolls

These are my go-to rolls.

Ingredients 1 1/2 cups warm water 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast) 2 tablespoons granulated sugar or honey 2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil will work, too) 1 teaspoon salt 3 1/2 to 4 cups all-purpose flour, more or less (see note) Instructions In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour. Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl (see the step-by-step tutorial below for a visual). Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand). The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed. Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container. Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen). Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls (video tutorial here right at minute marker 2:20). Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour. Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through. Immediately out of the oven, brush with butter (optional). Notes Tips: as with all yeast doughs, make sure not to over (or under) flour the dough! I've given tips in the recipe (and here's a simple tutorial on yeast). The step-by-step pictures below the recipe are also a great visual. Tutorial: to get those perfectly shaped round balls of dough, here's a little video tutorial (minute marker 2:20). Whole Wheat Version: if you are looking for a whole wheat version of these rolls, here's the perfect fluffy whole wheat french bread roll recipe. You can also sub part of the all-purpose flour in the recipe below with whole wheat flour, if desired. Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Wild Rice Pilaf

 Wild Rice Pilaf

4 Tbs butter

1/2 onion, chopped

1/2 cup carrot, chopped

3 garlic cloves, minced

Saute- then add

1 1/2 cups wild rice blend

3 cups chicken broth

1 1/2 cup apple juice, or orange juice

1 tsp dried parsley

1/2 tsp salt

1/4 tsp EACH- dried oregano, rosemary, ground cumin, pepper

Bring to a boil and cook until tender

Can also add later- butternut squash (roasted) almonds,    pomegranate seeds, cranberries, feta crumbles. 

Heather's Lasagne

Heather's Lasagne

For my friends, Morgan, Rhonda and especially Kenzie!

Red Sauce Layer

1 pound bulk Italian sausage

1 onion chopped

6-8 garlic cloves, minced

2 14.5 oz crushed tomatoes in puree

2 15 oz cans tomato sauce

1/4 cup water

2 tsp. beef bouillon

1TBS dried basil

1TBS dried parsley

1 1/2 tsp salt

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1/4-1/2 tsp red pepper flakes, according to spice level preference

Combine all ingredients in a large saucepan and let simmer on low heat for at least an hour with a lid on.

Noodle Layer

Boil 12 Lasagne Noodles

White Sauce Layer

1 16 oz container of sour cream

1 8oz block of cream cheese, softened

1/2 Tbl dried parsley

1/4 tsp garlic powder

1  8oz block of mozzarella shredded (combine 1/2 with white layer and set the remaining 1/2 aside for later)

Blend all ingredient in a medium -sized bowl

Assembly

Preheat oven to 350 degrees.  Spread a little bit of the red sauce layer on the bottom of a 9x13in pan.  Place 3 lasagne noodles length wise on top of the red sauce..  Spread approx 1/4 of the white sauce layer over the noodles.   Spread approx. 1/4 of the red sauce mixture over the white sauce .  Place 3 more noodles.  Repeat layers with the remaining mixtures. (There should be 4 layers of noodles, white sauce and red sauce respectively), ending wiht a red sauce layer.  take remaining mozarella cheese and sprinkle evenly over the last red sauce layer.  Sprinkle parmesan on top.  Cover with foil and place in the pre-heatedoven for approx. 1 hour (until the cheese in the middle is melted.)  Remove foil, turn the oven to broil and cook for approx. 5 more minutes until the cheese has toasted as desired.  

Creamy Lemon Butter Zucchini Orzo

Ingredients

• 3 tablespoons salted butter
• 3-4 cloves garlic, minced or grated
• 1 pound dry orzo pasta (use gluten-free, if needed)
• 2 tablespoons fresh thyme leaves
• 2 medium zucchini and or yellow summer squash grated- I diced these and cooked them in butter- and added them at the end.
• 1/2 bunch kale, finely shredded
• 3 cups low sodium chicken or vegetable broth
• zest and juice of 1 lemon
• 1 teaspoon onion powder- I diced onions and added them with the garlic in the beginning
• kosher salt and black pepper
• 1/2 cup whole milk or canned full fat coconut milk
• 3/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute. Stir in the orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Stir in the zucchini and kale, cooking another 2-3 minutes, until wilted. Add the 1/2 cup broth and de-glaze the pan. Add the lemon zest, lemon juice, onion powder and season with salt and pepper. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

1. 2. Stir in the milk, parmesan, and parsley, cook another few minutes until warmed through. As the orzo thickens up on you, add additional broth to thin. It should be creamy, but with just a touch of liquid.

   3. Divide the orzo among bowls and top with fresh thyme...add additional butter...and parmesan, if desired. Hint? It's very desirable...
   
   Adapted from Half Baked Harvest

Chicken Khao Soi- Chang Mai Thailand regional dish

Chicken Khao Soi

Ingredients

• 1 pound chicken tenders or breasts or wings
• 2 green onions, finely, chopped, plus more for serving
• 1 inch fresh ginger, grated- or powdered ginger to taste
• 1 clove garlic, minced or grated
• black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch kale, chopped
• 1/4 cup Thai red curry paste
• 2 (14-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 3 tablespoons fish sauce (or low sodium soy sauce)
• 1 tablespoon honey
• 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving
• 8 ounces egg or rice noodles (Chinese Stir Fry egg noodles)- Fry about 1/4 of them in hot oil to serve on top of sauce. 
• sliced limes and thinly sliced red onion, for serving
• chili oil, for serving

Instructions

     

1. Cook the chicken in 1 tablespoons olive oil.  Sprinkle with garlic salt.  Remove from pan.

2. To the same pan, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the chicken, kale and green onions into the sauce.  Simmer over medium heat.  Stir in the herbs.

3. Meanwhile, cook noodles according to package directions.  Fry 1/4 of them in hot oil.  

4. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, red onions, cilantro, lime juice, fried egg noodles and chili oil.

Adapted from Half Baked Harvest

Southern Fried Chicken- Paula Dean

Ingredients

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce (recommended: Texas Pete) I used about 2 Tbl- and it was just right for us!

2 cups self-rising flour

1 teaspoon pepper

House seasoning, recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces- I used chicken tenderloins

Oil, for frying, preferably peanut oil

House Seasoning:- I made half a recipe of this and it was still a ton.  You just sprinkle it on your chicken.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. (I also double dipped the chicken and did not need extra flour.)
2. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
3. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1. Mix ingredients together and store in an airtight container for up to 6 months.

Broccoli Cheddar Chicken and Rice Casserole- Half Baked Harvest

THE RECIPE

broccoli cheddar chicken and rice casserole.

Broccoli Cheddar Chicken and Rice Casserole, kind of like broccoli cheddar soup meets cozy weeknight casserole...made in one pot in under an hour...healthy-ish, easy and delicious!

 prep time 15 minutes

 cook time 40 minutes

 total time 55 minutes

 servings 6

 calories 542 kcal

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• kosher salt and black pepper
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten free, if needed)
• 2 tablespoon fresh thyme leaves, plus more for topping
• 3 1/2 cups low sodium chicken broth
• 3 cups broccoli florets, roughly chopped
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• zest of 1/2 a lemon
• 1/2 cup whole milk or canned coconut milk- I used cream
• 1 1/2 cups shredded sharp cheddar cheese

INSTRUCTIONS

1. 1. Preheat the oven to 425 degrees F. 

   2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli( I did not add the broccoli until the rice finished cooking- don't like over cooked broccoli), bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

   3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 

   4. Transfer to the oven and bake 15-20 minutes,( I just warmed the cheese under the broiler 4 min) until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil. 

RECIPE NOTES

To Make Ahead: Prepare the casserole through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed. 

To Freeze: Prepare the casserole through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed. 

Gluten Free Orzo: I love DeLallo brand gluten free orzo.