Her Modern Kitchen

Eating & Living in Austin, Texas

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Crispy Gluten-Free Baked Buffalo Cauliflower

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Crispy Gluten Free Buffalo Cauliflower Header

Crispy gluten-free baked buffalo cauliflower makes an easy snack, dinner, or appetizer to share with guests.

<3M and I love the buffalo cauliflower that’s served at the Alamo Drafthouse.  It’s the ‘healthy’ vegetarian appetizer we can easily agree upon.  I love the spice, the crispy florets, and the creamy blue cheese-ranch dressing they serve with it.

Knowing how much we both love the dish, I had toyed with the idea of making it at home myself but it wasn’t until a pregnant friend asked if I had a recipe for it that I really decided to research a method for making crispy gluten-free baked buffalo cauliflower at home.

It starts with the batter

While looking at an assortment of recipes, there was always a common thread — some kind of flour and milk-based battered cauliflower floret baked at a high temperature.  Now, I chose to make my buffalo cauliflower gluten-free using a cup-for-cup gluten-free flour substitute but you can 100$% make this with all-purpose flour.  You can also substitute plain non-dairy milk for cow’s milk, though I wouldn’t recommend coconut because it would add sweetness.

After reading comments on multiple recipes, I also decided adding a little egg white to the batter would help with the stability and provide added crispness.  Lastly, to maximize the flavor, I threw in a bit of spice to the batter including garlic salt, onion powder, and paprika.

Baking requires active participation

When baking the crispy gluten-free baked buffalo cauliflower, you need to participate in the process.  This means spreading each battered cauliflower floret out evenly on a baking sheet so that each floret has a little breathing room — we don’t want any of them touching.  Lastly, when you bake it in the oven, you need to be sure to flip the individual cauliflower florets over halfway through.

Crispy Gluten Free Buffalo Cauliflower Close Up

If you’re doubling this recipe, you’ll need to spread the cauliflower out on two sheet pans and rotate the pans top to bottom and bottom to top halfway through the cooking time too to ensure everything crisps up evenly.  If you do not have a convection bake option, then I’d recommend rotating the pans every 10-minutes throughout the duration of the cook time but only flipping the cauliflower florets at the halfway mark.

Toss and serve immediately

As you can imagine, as soon as you add the wing sauce on top of the crispy cauliflower, it’s going to start losing its crispness.  My recommendation is to portion out the cauliflower florets so you only toss the cauliflower you want to eat immediately and put the rest of the florets back in the oven (that is now turned off) so it can stay warm and crisp from the residual heat.

Serving Crispy Gluten-Free Baked Buffalo Cauliflower

Crispy Gluten Free Buffalo Cauliflower Wide

I served these just like traditional buffalo wings with a side of carrots and celery but mixed blue cheese crumbles into ranch dressing for dipping.  I made these for the family as they were visiting and took them to a NYE party.  Everyone who ate them, even after they sat for a bit and lost their crispness thoroughly enjoyed them.  We definitely plan to make these again in the future.

Looking for more cauliflower recipes?  Check out my Roasted Mediterranean Cauliflower with Harissa and Tahini or my Indian Curried Cauliflower recipes.

Crispy Gluten-Free Baked Buffalo Cauliflower Pin

Crispy Gluten-Free Baked Buffalo Cauliflower
 
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Serves: 2
Ingredients
  • For the Cauliflower
  • 1 medium head cauliflower, chopped into bite-size florets
  • ½ cup all-purpose flour
  • ½ cup milk
  • 2 tablespoons egg white (about 1 egg white)
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ cup buffalo-style wing sauce

  • For Serving
  • celery & carrots
  • ranch dressing,
  • blue cheese crumbles
Instructions
  1. Preheat oven to 450°F (use convection bake if available on your oven).
  2. Line a sheet pan with parchment paper or foil (spray foil with cooking spray so wings don't stick)
  3. Whisk together the flour, milk, egg whites, and spices in a large bowl. Stir to combine. Add cauliflower florets and toss to coat. Gently shake excess coating from cauliflower and place them on the prepared pan. Space out the cauliflower so they don't touch. If needed, use a second pan.
  4. Bake the wings for a total of 40-minutes. Flipping the wings halfway through.
  5. If using two large pans, be sure to rotate the pans (moving top pan to bottom and bottom pan to top) every 10 minutes throughout the full cook time and still flip the cauliflower halfway through so both sides are fully cooked. The wings should be
  6. Once wings are cooked place half the wings in a large bowl and drizzle with ¼ cup wing sauce. Toss lightly with a spoon. Repeat with remaining wings. Serve immediately with ranch, veggies, and blue cheese crumbles.
  7. TIP: Only toss the wings you will eat immediately with the wing sauce and keep the others warm & crispy by leaving them in the OFF but the still warm oven.

 

Street-Cart Style Falafel and Rice Bowls

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Street-Cart Style Falafel and Rice Bowls will transport you to the streets of New York with spicy yellow rice, Afia Foods falafel, and a drizzle of the iconic red and white sauces.

I received product reimbursement from Afia Foods for this post
but the recipe, photos, and opinions are my own.

When <3M and I lived in New York he regularly asked me to go eat at the Halal street carts with him which served up the now-iconic chicken and rice bowls.  There were quite a few around the streets of New York, with The Halal Guys being the most famous.

Street Cart Style Falafel and Rice Bowls

For the longest time, I was hesitant to eat from the street carts because these vendors are literally open carts on the street that millions of people walk by daily.  They’re not food trucks and I viewed it as unsanitary.  Plus, how great could chicken and rice be?  But after hearing him rave about the food, flavors, and how much he knew I’d like it, I eventually gave in.

My First Street-Cart Meal

I remember my first time eating at the street cart ordering a rice bowl. It was a late night after being out at some bars (when most street cart meals happen…) and the line was ridiculously long.  Luckily, our friend was a frequent eater of the cart and was able to expedite us to the front of the line.

When we got up to order, I looked at the very basic menu and saw some terms I didn’t know. I instantly became overwhelmed and confused.  It felt like that Seinfield episode with the Soup Guy where everyone is speaking a secret code — kind of like ordering a cheesesteak in Philidelphia.

Street Cart Style Falafel and Rice Bowls

I was all sorts of confused about the red sauce and the white sauce.  What’s in the white sauce?  How spicy is the red sauce?  Can I get it with just a little bit of rice and mostly salad? Did I want chicken or falafel?  Could I have both?

Finally, frozen by having to make a decision, I told <3M to just order and we’d share his plate.  I remember he got a combination bowl with chicken, falafel, and rice topped both red and white sauce.

And it was delicious. The flavor combination of fluffy rice, tender chicken, spice, and tang was like magic in my mouth. I loved it.

Street Cart Style Falafel and Rice Bowls

So when Afia Foods reached out to me about creating a recipe using some of their products, I was instantly drawn to the Afia falafel and knew I wanted to remake the classic street cart rice bowls from my time in New York.

I love Afia falafel and they’re actually a staple in my freezer (I buy them on my own even when I’m not partnering with them on recipes!).  They have two flavors, Original, Three Cheese, Garlic & Herb, and Turmeric (which has a little spice to it).  Both are vegan, gluten-free, non-GMO verified, and the ingredients don’t contain any funky fillers like other falafels on the market.  Plus, Afia Foods is based right here in Austin, Texas, originally started as a food truck that is still running off of Burnet Road.

<3M and I pick up our Afia Foods falafel at HEB and eat them as a snack, throw them on top of salads as a vegetarian main, and use them to make our favorite Za’atar Cauliflower Rice & Falafel Power Bowls — which is why I knew their flavor would be perfect in my Street-Cart Style Falafel & Rice Bowls. 

Making the Street-Cart Style Falafel and Rice Bowls

My Street-Cart Style Falafel and Rice Bowls start by toasting the rice in avocado oil, cumin, and turmeric before adding any liquid so it truly develops in flavor.  And, in place of water, I use chicken stock. This combination gives the rice that classic street-cart yellow coloring which results in a flavorful and comforting base to hold the falafel.

Rice toasting on the stovetop

Rice toasting on the stovetop with cumin and turmeric

The dish is accompanied by a small side of romaine lettuce, cucumbers, green onions, tomatoes, and homemade quick-pickled radishes.  On top, I drizzled a homemade white sauce using Greek yogurt, apple cider vinegar, and lemon juice for an added tang that is seasoned with a splash of olive oil, salt, and white pepper (because I hate specks of black pepper in white sauces).

Mixing the white sauce ingredients together

Whites sauce ingredients ready to whisk together

As a short cut for the spicy red sauce, I used another Austin-local, Yellowbird Blue Agave Sriracha. But if you happen to have some harissa on hand, by all means, use that in place of the sriracha as your red sauce. It’d be even more authentic.

Salad ingredients for falafel bowls

Side salad ready to go

Lastly, as my own twist on the dish, I added an 8-minute egg that had a gooey yolk to accompany the falafel and rice.  Because let’s be real, everything’s better with an egg on top!

Street Cart Style Falafel and Rice Bowls Pin

According to <3M, these were fresh from New York Street-Cart Style Falafel & Rice Bowls!

He loved the rice and falafel while the white and red sauce combination brought him back to the streets of New York.  So, if you’re looking for a meal that will transport you to the city, grab your bag of Afia Foods falafel during your next HEB shopping trip and whip up these Street-Cart Style Falafel and Rice Bowls.

Street-Cart Style Falafel and Rice Bowls
 
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Serves: 4 bowls
Ingredients
  • For the rice
  • 1 T avocado oil
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1½ cups basmati rice
  • ½ tsp salt
  • ½ tsp pepper
  • 2½ cups chicken broth

  • For the white sauce:
  • ¾ cup 2% greek yogurt
  • 1 T lemon juice
  • 1 T apple cider vinegar
  • 1 T olive oil
  • 2 T chicken broth
  • ½ tsp salt
  • ½ tsp white pepper

  • To assemble:
  • 4 8-minute eggs
  • 1 small head of romaine lettuce, roughly chopped
  • ½ cup diced tomato
  • ½ cup diced cucumber
  • ¼ cup pickled radishes, using this method
  • 12 Afia falafel, original or turmeric
  • Sriracha or harissa
Instructions
  1. Make the rice by adding the oil to a large saucepan that has a lid and heat over medium-high for 1-minute. Add the cumin and turmeric, stirring it all together, and let it toast for 1-2 minutes. Add rice, give everything a stir, and toast 4-minutes. Add the broth with salt & pepper. Bring the rice to a boil, reduce to a simmer, and cover. Allow the rice to cook on simmer for 15-minutes, covered. After 15 minutes, remove the rice from the heat and allow it to rest until the water is completely absorbed and the rice is cooked through, about 15 minutes more. Keep warm until serving.
  2. While the rice is cooking, make the 8-minute eggs. Bring a medium saucepan to boil with 6 cups of water. Once the water is boiling, gently add in your eggs using a slotted spoon. Set at a timer for 8-minutes and allow the eggs to cook in the water with a medium boil. While the eggs cook, prep a large bowl of water (~6 cups) filled with ice and place it next to the stove. When your timer goes off, remove the eggs from the boiling water using a slotted spoon and immediately place them in the ice water. Allow the eggs to cool in the ice water for 5-minutes before gently peeling and cutting each in half.
  3. Cook the falafel according to the package directions.
  4. Before assembling, make the white sauce by whisking together all of the white sauce ingredients, adding more chicken broth as needed to reach your desired drizzling consistency.
  5. To assemble the bowls: divide the rice into four bowls, top with the warm falafel, add the side salad ingredients (lettuce, onions, cucumber tomato, pickled radishes). Top with the 8-minute egg and drizzle everything with the white sauce and sriracha, if using.

 

30-Minute Sheet Pan Everything Bagel Salmon & Broccoli Bake

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Everything bagel spice, salmon and pre-cut broccoli make this a quick, healthy 30-minute meal with little effort and minimal cleanup.

Lately, I’ve been looking for a way to easily meal prep lunches for the week and created this simple everything bagel salmon and broccoli bake as a way to cook four days worth of lunches in just 30-minutes.

Everything Bagel Salmon baking

Easily Prep & Bake

To simplify the process, I buy bags of pre-washed, chopped broccoli florets so I can save time.  I toss the broccoli in a mixture of olive oil, dijon mustard (optional!), apple cider vinegar and whatever herbs I have on hand (recently it’s been rosemary and thyme) then roast them in the oven for 15-minutes.

About halfway through the roasting process, I smear my salmon filets with more dijon, sprinkle them with Everything Bagel spice then nestle the salmon into the broccoli and bake everything another 10 to 12 minutes until the broccoli is crispy around the edges and the salmon is cooked through.

If you aren’t a fan of fish this method also works great with boneless, skinless chicken thighs. You may have to cook the chicken an extra 3-5 minutes to ensure it’s fully cooked through to 165F.

The result is a deliciously flavorful, healthy meal that you can easily portion out for four workday lunches or as a quick weeknight dinner. When making this meal I typically dirty one big bowl for prepping the broccoli then line my sheet pan with foil so it’s easy to clean up.

Everything Bagel Salmon Pin

Everything Bagel Salmon and the Office Microwave

For those of you concerned about heating and eating fish in the office (because we all know fish smells when warmed in the microwave!) I actually remove the salmon and just heat up the broccoli and eat the fish cold.  It’s still delicious.  However, if you have a toaster oven in your office, heating the fish and broccoli in the toaster oven for about 15-20 minutes on 350F would be a good way to heat the meal in a non-smelly manner.  Your coworkers will thank you.

Everything Bagel Salmon ready for oven

Sheet Pan Everything Bagel Salmon & Broccoli Bake
 
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Serves: 4
Ingredients
  • 1 pound center-cut salmon, cut into four filets
  • 6 cups broccoli florets, washed
  • ¼ cup olive oil
  • ¼ cup dijon mustard, separated
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh herbs (rosemary, thyme, dill, sage..)
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 teaspoons everything bagel spice
Instructions
  1. Preheat the oven to 425F and line a very large baking sheet* with parchment paper or foil (for easy clean up). If using foil, lightly grease the foil to ensure your food doesn't stick then set aside.
  2. In a large bowl, whisk together the olive oil, 2 tablespoons of dijon mustard, apple cider vinegar, herbs, salt, and pepper. Add in the broccoli and toss to coat.
  3. Spread the broccoli in a single layer on the prepared baking pan and roast for 15 minutes.
  4. While the broccoli is roasting, prepare the salmon.
  5. Spread the remaining 2 tablespoons of dijon mustard on top of the salmon filets then sprinkle 1 teaspoon of everything bagel spice on top of the mustard. Set aside.
  6. After the broccoli has roasted for 15-minutes, remove it from the oven, give it a quick stir then nestle the salmon filets into the broccoli.
  7. Return the pan to the oven and cook another 10-12 minutes until the salmon is cooked through or reaches 145F and the broccoli is browned and crispy around the edges.
  8. Remove the pan from oven and serve immediately or allow everything to cool completely before paking into 4 containers for meals later in the week. Store in the refrigerator.
Notes
* Use a large sheet pan so you don't crowd the broccoli. If the broccoli is packed too tightly into the pan it will steam rather than roast.

 

 

 

Southwest Quinoa Stuffed Portobello Mushrooms

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Looking for a delicious, hearty, vegetarian meal that’s ready to eat less than 30 minutes? Try these Southwest Quinoa Stuffed Portobello Mushrooms with creamy goat cheese topped with a fresh, avocado-cilantro cream sauce and pomegranate arils.

Southwest Quinoa Stuffed Portobello Mushroom

Y’all, I know I’ve been a bit quiet this week with posting on all formats because work’s been a bit busy, I’m traveling and on top of all that, I got the stomach flu.

Ugh.

Doesn’t it seem like sickness comes at the most inconvenient time? I came home to New York to surprise my Mom and celebrate her retirement and wouldn’t ya know, the day I land I’m laid up on the couch?

Luckily for me, all I really want when I’m sick is my Mommy (even at 30 years old). So it was nice to be in my childhood home with some soup, my Mom and lots of binge-watching on the TV!

While home with my family, after I started feeling a bit better I also did a bit of baking, including making my Dad my world famous Bakery-Style Oatmeal Raisin Cookies.  He loved them because they’re soft, spiced, and have a hint of molasses. You should definitely make them.

My parents also love stuffed mushrooms, and while I didn’t make today’s recipe for Southwest Quinoa Stuff Portobello Mushrooms, I’m pretty sure it’s something they would have enjoyed. Growing up, we had traditional stuffed mushrooms as appetizers during the holidays — the kind you stuffed with instant stuffing and ground pork sausage.

Well, my Southwest Quinoa Stuff Portobello Mushrooms are a step above those and were inspired by the quinoa stuffed mushrooms I saw at HEB.

And y’all, would you believe this? They were selling these ready-to-bake stuffed portobello mushrooms for $10!

Now I love the idea of grab-n-go meals but $10 for two stuffed mushrooms? No way.

Southwest Quinoa Stuffed Portobello Mushrooms

Except for the mushrooms themselves, I had everything I needed in my kitchen at home to make this meal and was inspired to whip it up for a quick and easy lunch one weekend afternoon.

I chose to make my stuffed mushrooms vegetarian and gave them a Southwest flair, incorporating quinoa, black beans, Mexican spices, corn, goat cheese, and obviously, avocado. You could also do these mushrooms with other traditional flavors like Asian, BBQ, or Greek if the inspiration sparks you.

Southwest Quinoa Stuffed Portobello Mushrooms

The result was a delicious, hearty vegetarian meal in less than 30 minutes. Definitely an upgrade from the Stove Top stuffing & sausage mushrooms I had as a kid!

I topped my Southwest Quinoa Stuffed Portobello Mushrooms with pomegranate arils and pumpkin seeds for a little pop of sweet and nutty which pair wonderfully well with Southwest flavors.

Southwest Quinoa Stuffed Portobello Mushrooms Pinterest

Even though I didn’t get an opportunity to make my Southwest Quinoa Stuff Portobello Mushrooms for my parents, I’m pretty sure they would have enjoyed these just as much as their classic recipe and I hope you do too.

5.0 from 4 reviews
Southwest Quinoa Stuffed Portobello Mushrooms
 
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Serves: 2
Ingredients
  • 2 large portobello mushroom caps, cleaned
  • 3 teaspoons olive oil, divided
  • ½ cup diced yellow onion
  • 2 cloves garlic, finely diced
  • 1 cup quinoa, cooked
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ½ cup black beans
  • ¼ cup frozen corn, defrosted
  • 2 tablespoons chopped cilantro
  • 2 ounces goat cheese crumbles
  • Avocado-Cilantro Cream Sauce, recipe below
Instructions
  1. Preheat oven to 400*F and line a baking sheet with parchment paper, set aside.
  2. Using a spoon gently scrape the gills out of the mushroom caps.
  3. Rub each mushroom cap inside and out with a teaspoon of olive oil and season with salt and pepper and place on the prepared baking sheet, set aside.
  4. In a medium-sized skillet, add the remaining 1 teaspoon of olive oil and warm until hot.
  5. Add the onions and garlic, sautéing until softened.
  6. Turn the burner to low and stir in the quinoa, chili powder, smoked paprika, cumin, coriander, and salt.
  7. Cook through until warm then remove from heat.
  8. Fold in the black beans, corn, chopped cilantro, and goat cheese crumbles.
  9. Divide the quinoa mixture between the two mushroom caps and bake in the oven for 12 minutes until mushrooms are soft when pricked with a fork.
  10. While the mushrooms bake, make the avocado cream sauce
  11. For serving, top with more goat cheese, avocado, additional cilantro, and the avocado-cream sauce.

5.0 from 4 reviews
Southwest Quinoa Stuffed Portobello Mushrooms
 
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Recipe type: Avocado Cilantro Cream Sauce
Serves: ½ cup
Ingredients
  • ⅓ cup sour cream
  • 3 ounces avocado, about half of a large avocado
  • ½ cup cilantro
  • 1 small clove garlic
  • 2 tbsp lime juice
  • ¼ cup vegetable broth or water
  • ½ tsp salt, more to taste
  • Pinch of pepper
Instructions
  1. In a food processor, add the sour cream, avocado, cilantro, and garlic.
  2. Pulse 5-6 times until the cilantro is coarsely chopped.
  3. Add the lime juice, vegetable broth, and salt and pepper.
  4. Process on high until smooth.
  5. Taste and add more salt if desired.
  6. If you’d like a thinner sauce, mix it again with an additional 1-2 tablespoons of vegetable broth until your desired consistency is reached.

 

Mushrooms and Creamy Parmesan Spaghetti Squash

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The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

Mushrooms_Spaghetti_Squash-4

No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.

Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).

Mushrooms_Spaghetti_Squash-2Mushrooms_Spaghetti_Squash

I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo.  I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.

For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine.  The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.

Mushrooms_Spaghetti_Squash-8

As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.

Enjoy.

Mushrooms_Spaghetti_Squash_Pin

5.0 from 6 reviews
Mushrooms and Creamy Parmesan Spaghetti Squash
 
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Serves: 4
Ingredients
  • 1 white onion, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 large garlic cloves, pressed
  • 1 teaspoon fresh thyme, minced
  • ½ cup good white wine
  • 16 ounces mixed wild mushrooms
  • 4 cups baby spinach
  • 4 cups cooked spaghetti squash
  • 1½ cups parmesan cream sauce, recipe below
Instructions
  1. Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
  2. Let cook until lightly golden, stirring occasionally as not to burn.
  3. Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
  4. Once reduced, add in the mushrooms and cook until tender.
  5. Stir in fresh thyme.
  6. Add in the spinach and cover the skillet until spinach wilts slightly.
  7. Remove from heat.
  8. To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.

5.0 from 6 reviews
Parmesan Cream Sauce
 
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Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons white all-purpose flour
  • 1 cup 2% milk
  • ¼ cup half and half
  • ½ cup quality grated parmesan cheese
  • ¼ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon white pepper
Instructions
  1. To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
  2. Warm the oil and immediately whisk in the flour to make a roué.
  3. Slowly pour in the milk, whisking continuously followed by the half and half.
  4. Bring the mixture to a boil then turn down to a simmer.
  5. Whisk in the grated parmesan, garlic powder, salt and white pepper.
  6. Remove from heat and serve immediately.*
Notes
* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.

 

Saturday Lunch for Two: Tarragon Chicken Salad

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Tarragon Chicken Salad is a modern twist on a classic recipe that’s perfectly fit for two when served atop a bed of greens for an easy, weekend lunch!

This recipe for Tarragon Chicken Salad is inspired by my Mom who loves chicken salad! Growing up, she made a classic chicken salad with grapes, celery, and walnuts all tossed in mayonnaise and served on a bed of lettuce.  When my Mom made chicken salad for lunch, it was usually on the weekends when my Aunt Val visited as a nice lunch for the group.

In anticipation of Aunt Val’s visit, Mom often talked about her plans for chicken salad lunch in the days before! Her excitement about the meal, in turn, led me to get excited too!  All this talk and anticipation around chicken salad somehow led me to believe chicken salad was a fancy meal!

As a child, I had this daydream that chicken salad was the kind of meal ‘ladies who lunch’ enjoyed while sipping on ice cold lemonade at the country club wearing pretty dresses & pearls!

And me, coming from a small farming community, I loved this daydream, picturing myself as one day being the ‘lady who lunches’ (on chicken salad) in her fancy clothes with all her girlfriends.

Today, with my own recipe for Tarragon Chicken Salad, I still think of chicken salad as a fancy lunch! My modern twist on Mom’s chicken salad recipe really does make turn this classic lunch into something fancy, starring tarragon, a herb that it is quite often overlooked at the grocery store. 

Tarragon has a slight anise taste while being fresh, tangy, and a tad bittersweet. Combined with this herb, my chicken salad recipe also has a spritz of lemon, a grate of garlic and diced cucumber for crunch. And, of course, with a nod to my Mom, it’s all mixed up with a touch of mayonnaise!

Tarragon Chicken Salad Pin

I made my fancy Tarragon Chicken Salad on a Saturday, just like Mom’s, and served it up fancy-style on a bed of greens to enjoy with a tall glass of lemonade. Eating my Tarragon Chicken salad, I was officially a lady who lunched — at home, at her kitchen counter, with the dogs, in sweaty gym clothes — but still, I was the lady who lunched eating her fancy chicken salad.

When you make this recipe, I hope you take the time to sit down, relax, enjoy the meal and pretend you’re fancy while enjoying your Tarragon Chicken Salad!

5.0 from 2 reviews
Saturday Lunch for Two: Tarragon Chicken Salad
 
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Serves: 2
Ingredients
  • 2 cups cooked chicken, cubed
  • ¼ cup diced cucumber
  • 2 tablespoons finely diced red onion
  • 2 tablespoons tarragon, roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons mayonnaise
  • ¼ of a lemon, juiced
  • ½ small clove, grated
  • 2 cups spring mix, for serving
  • additional lemon wedges, for serving
Instructions
  1. In a medium size bowl, mix together all the ingredients except for the spring mix and lemon wedges.
  2. Add more salt and pepper to taste.
  3. Chill for 20 minutes in the refrigerator or until serving.
  4. To plate, place the chicken salad atop the spring mix and serve with a slice of lemon.

Zesty Chicken Meatballs with Creamy Polenta and Sautéed Mixed Greens

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Inspired by a meal at Winflo Osteria, an Austin-based Italian eatery, this recipe for Zesty Chicken Meatballs with Creamy Polenta and Sauteed Mixed Greens is an impressive comfort meal that’s bursting with cozy Italian flavor!

Zesty Chicken Meatballs with Creamy Polenta

In the past, whenever I thought of Italian food I immediately thought of pasta or pizza. If you did too, then hopefully this recipe for Zesty Chicken Meatballs with Creamy Polenta and Sautéed Mixed Greens changes your mind!

To be honest, I was of that same mindset, never really caring for Italian food. But that all changed after our trip to Italy where I experience true Italian food — food that was fresh, full of vegetables and was definitely more than pizza and pasta. Ever since that eye-opening trip, I crave Italian flavors.

When this craving hits, I immediately drag <3M to Winflo Osteria for an Italian meal that brings me straight back to Rome. We’ve dined at Winflo often enough that I now have a regular order and don’t even need to look at the menu. My standard order starts with a juicy glass of red wine and a plate of their creamy, house-made burrata (seriously my favorite starter in town!).

Zesty Chicken Meatballs with Creamy Polenta with spoon

For my main course, there’s never any second guessing, it’s always Winflo’s chicken meatballs with polenta and red sauce. And since I can’t indulge without some veggies thrown in, I order up a side of their sautéed greens! I absolutely love this meal because the portions are just large enough for me to have half for dinner and then treat myself again the next day with leftovers for lunch!

After eating this meal so many times at Winflo, I knew it was something I had to recreate at home which inspired this recipe for Zesty Chicken Meatballs with Creamy Polenta and Sautéed Mixed Greens.

For my Zesty Chicken Meatballs with Creamy Polenta, I packed the meatballs full of flavor using a mix of dried spices, onions, garlic, and fresh parsley! Rather than pan-fry the meatballs, I chose to give them a quick sear in a skillet then popped them in the oven to bake the rest of the way. When they’re done, I smothered these Zesty Meatballs with a delicious, spicy marinara sauce to serve atop the polenta.

Zesty Chicken Meatballs

The polenta to accompany my Zesty Meatballs is similar to the polenta we’ve made together in the past. If you recall, the key to great polenta is to slowly add the cornmeal to the boiling water while whisking like a madman (or woman) for 2 minutes then let it sit, untouched until it’s done! We finish it with a pad of butter and high-quality, shredded parmesan cheese.

As for the greens, I chose a mix of rainbow chard and kale for the contrasting textures and the tenderness of the chard. They’re sauteed in a touch of olive oil and loaded with garlic! Mixed with the Zesty Chicken Meatballs with Creamy Polenta, the sauteed mixed greens lighten the overall meal!

Sauteed Greens

My favorite part about this meal is plating the Zesty Chicken Meatballs with Creamy Polenta — watching the meatballs slowly sink into the creamy polenta, smothering everything with marinara sauce and freshly grated parm then brightening up the whole dish with the burst of sauteed chard and kale! It’s seriously a bowl of Italian love, hugs, and flavor.

Bon appetit!

Zesty Chicken Meatballs with Creamy Polenta

Reader Note: After the recipes for my Zesty Meatballs with Creamy Polenta and Sautéed Mixed Greens, I’ve left a few tips on how to efficiently make this meal to help you perfect your cooking time and decrease the number of dishes used! Hope it helps!

Zesty Chicken Meatballs with Creamy Polenta

5.0 from 5 reviews
Zesty Chicken Meatballs
 
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Serves: 4
Ingredients
  • 1 pound ground chicken breast
  • 1 egg, lightly beaten
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil, separated
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sweet smoked paprika
  • 5 tablespoons breadcrumbs (panko, wheat, or seasoned)
  • 1 tablespoon ketchup
  • 1 teaspoon lemon zest
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon ground pepper
  • ½ teaspoon salt
  • 2 cups marinara sauce
  • additional parmesan cheese for serving, optional
Instructions
  1. Preheat the oven to 425*F and lightly grease a roasting pan, set aside.
  2. Add 1 teaspoon of olive oil to a large skillet over medium heat.
  3. Add the diced onion and minced garlic.
  4. Saute 5-7 minutes until softened.
  5. In a medium size mixing bowl, add the cooked onions and garlic, ground chicken, spices, parsley, breadcrumbs, ketchup, lemon zest, cheese, beaten egg, salt, and pepper.
  6. Using your hands, thoroughly combine the meatball mixture.
  7. Weigh out 2-ounce portions of meat and roll into balls (making 10-12 balls).
  8. Once complete, add the remaining 1 teaspoon of olive oil to the skillet placed over medium-high heat.
  9. Place the meatballs in the pan and sear on both sides, 2-3 minutes per side.
  10. Transfer the seared meatballs to the prepared roasting pan.
  11. Bake in the oven for 10-12 minutes or until the internal temperature of the meatballs reach 165*F
  12. Remove from oven and let rest 5 minutes before serving.
  13. To plate the Zesty Meatballs with Polenta and Sautéed Mixed Greens, spoon polenta into the bottom of a bowl, place 3 meatballs on top with a ½ cup of marinara sauce and additional cheese if using. Add sauteed mixed greens to the side and serve immediately.

 
5.0 from 5 reviews
Creamy Polenta
 
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Serves: 4
Ingredients
  • 4 cups water
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • ½ cup grated parmesan cheese
  • ¼-1/2 cup chicken stock
Instructions
  1. In a medium saucepan, bring 1 teaspoon salt and 4 cups of water to a boil.
  2. Once boiling, reduce stove to low and slowly add in the polenta whisking constantly during the addition so as not to form lumps
  3. Continue to whisk vigorously for 2 minutes then cover and simmer on low for 20 minutes
  4. Once 20 minutes has passed, remove the polenta from the heat whisk in the butter, cheese, and ¼ cup of chicken stock. If the polenta is still rather thick, add in an additional ¼ cup of stock.

 
5.0 from 5 reviews
Sautéed Mixed Greens
 
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Serves: 4
Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 head chard, roughly chopped
  • 1 head kale, roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. In the same skillet as used to cook the onions & meatballs, heat the olive oil over medium-high heat.
  2. Add the minced garlic to the warming oil and let cook for 30 seconds.
  3. Add in the greens and toss to coat with the olive oil and garlic.
  4. Cook on medium-high for 3 minutes.
  5. Pour in the ¼ cup of water and immediately cover the skillet with a secure fitting lid.
  6. Reduce heat to medium-low and let the greens cook for 3-5 minutes until tender and wilted.
  7. Season with salt & pepper, serve immediately.

Although this recipe may look time-consuming and complicated, there’s no need to be intimidated! This recipe for Zesty Meatballs with Creamy Polenta and Sautéed Mixed Greens can be made with just a few key dishes and all made within an hour.

As much as I love homemade meals, I hate cleaning up so when I cook, I try to cook smart — meaning I work efficiently and dirty only the kitchen tools necessary to make the meal! Below I’ve outlined my smart cooking method that gets it all done without dirtying every dish in your kitchen and ensures the meal comes together on time!

1) Cook the onions and garlic for the meatballs in a large skillet

2) Make the meatballs and when it comes time to sear them, use the same pan you used to cook the onions then pop them in a roasting pan to bake in the oven while you make the polenta and greens.

4) In a large saucepan, bring the water for the polenta to a boil and while you’re waiting, prep the greens.

5) Stir the cornmeal into the polenta and let it cook for 20 minutes while you make the greens.

6) In the same frying pan you’ve been using, sauté the greens.

7) Wait for the meatballs and polenta to finish, warm the marinara sauce, and plate!

Baked Moroccan Chicken Thighs

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Baked Moroccan Chicken Thighs is an easy, flavorful, shake ‘n’ bake weeknight meal featuring the Moroccan & Mediterranean spices ras el hanout and sumac.

I like to think of this Baked Moroccan Chicken Thighs recipe as more of a recipe hack than my own unique creation. In full disclosure, I took inspiration for this recipe after seeing a similar meal appear on the Sunbasket meal delivery website. 

Baked Moroccan Chicken Thighs

Truthfully, I’ve never tasted Sunbasket’s version but glancing over the rough recipe and ingredients on their website, I sensed the flavors they were going for. I also tested my own version of this recipe with both chicken wings and chicken thighs to see which worked best.

When I asked <3M which he preferred, he went with the chicken thighs (which I also preferred since they were meatier and less fatty) which is why we’re going with the chicken thighs title. Below, I offer both options in case you do prefer chicken wings over thighs.

Now, you can definitely head over to Sunbasket and sign-up to receive this recipe in one of you’re weekly meal deliveries or you can DIY it and make my twist on their Moroccan Chicken Wings. But I promise you, this recipe is a super easy, weeknight meal — so easy that you don’t really need Sunbasket’s help! If you remember the old Shake ’n’ Bake recipes from the 90’s then you’ll be familiar with the method. These Moroccan Chicken Thighs are literally season, bake, and eat.

Baked Moroccan Chicken Thighs

In fact, this recipe is so easy that the chicken thighs photographed for this post were actually made by <3M himself (maybe I should upgrade his name to Mr. Modern Kitchen)! I simply left the ingredients on the counter with a few quick instructions and he did the rest while I was working late one night. #myhusbandisawesome

Now, let’s dig into what makes this recipe so dang delicious!

The reason I love this recipe is because it uses almost every spice in my cabinet! There’s no single note here; it’s spicy, salty, savory, earthy, and sweet. This multitude of flavor comes from the spice blend ras el hanout. It’s a Moroccan spice blend that’s found in Moroccan and North African cuisine. When translated, it means something along the lines of ‘top of the shelf’ as it combines the best of the spices (top of shelf spices) from the spice market.

Ras El Hanout

When I heard the translation for ras el hanout it made total sense to me. 

If you’ve ever visited a spice market in Europe, Morocco, or somewhere in the Mediterranean, then you may have wandered into a spice market yourself. The one I experienced was in Greece and it was shelves and shelves of spices. Some were pure ground spices, while others were seeds.  There were even familiar mixes of spices like Shawarma seasoning. Even still there were actual barrels of dried herbs and nuts. It was overwhelming to the senses and as a cook and baker, I could have spent hours exploring the spice market. 

Bake Moroccan Chicken Thighs

Ras el hanout seems to be a product of a traditional spice market — a blend of spices pulled by the market owner to create an entirely new, all-seasoning spice blend. You can purchase a pre-made ras el hanout blend, or like me, you can make your own blend at home (which I share in the recipe below).  I have a pretty well-stocked spice cabinet, so to assemble ras el hanout I simply had to measure & mix. I used this recipe as inspiration for my homemade ras el hanout which as I mentioned, included most of the spices in my cabinet! My recipe below makes about a quarter cup of seasoning which you can store for a few months in your cabinet along with your other spices to remake this recipe in the future.

The other unique spice in this recipe is sumac, another Moroccan / Mediterranean spice made from the berries of a bush found in the Middle East & Europe. Sumac has a beautiful, purple-pink color to it and it’s unlike any other spice I’ve come across. I was lucky enough to get my sumac from a friend after her trip to Turkey but you can find the spice online or at specialty spice markets like Spices at Penzeys. 

Sumac

I highly encourage you to invest in sumac. Because it’s so unfamiliar in American cuisine, I find myself obsessing over its earthy, sweet & sour flavor! Besides using it in this recipe for Baked Moroccan Chicken Thighs, I’ve also mixed it into a simple olive oil & vinegar dressing and swirled into cream cheese for a unique morning treat spread on a bagel!

I can’t emphasize how easy Baked Moroccan Chicken Thighs are to make! Once you combine the spice mix, you simply rub it all over the chicken thighs — top, bottom and under the skin. Pop those babies in the oven and bake them for 25-30 minutes or until the internal temperature reads 165*F. Serve them with a wedge of lime to squeeze overtop and you’re ready to eat! 

Lastly, if you’re looking to make my Baked Moroccan Chicken Thighs into a meal, trying serving it with my 10 Minute Sautéed Asparagus or pairing it with my Roasted Mediterranean Cauliflower to bring my meal together! All those lovely flavors will blend perfectly with the spice mix in the Baked Moroccan Chicken Thighs!

Enjoy!

Baked Moroccan Chicken Thighs

4.9 from 8 reviews
Baked Moroccan Chicken Thighs
 
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Serves: 4
Ingredients
  • For the ras el hanout:
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon hot smoked paprika*
  • ¾ teaspoon ground black pepper
  • ½ teaspoon cardamom powder
  • ½ teaspoon ground allspice
  • 1 pinch ground cloves
  • For the Moroccan Baked Chicken Thighs:
  • 1 tablespoon ras el hanout spice mix (from the mix you made above)
  • 2 teaspoons ground sumac
  • 1½ teaspoons garlic salt
  • 4 chicken thighs (bone and skin included)
  • 1 lime cut into quarters, optional as garnish
Instructions
  1. Preheat oven to 425*F
  2. Line a large baking sheet with foil and lightly spray it with olive oil
  3. In a small bowl, mix together 1 tablespoon of the ras el hanout spice mix, sumac, and garlic salt
  4. Generously rub each chicken thigh with the spice mix - top, bottom, and under the skin.
  5. Place each chicken thigh on the prepared baking sheet with ample space between each thigh
  6. Bake the chicken thighs for 25-30 minutes or until the internal temperature reads 165*F
  7. Remove from oven and let rest 5 minutes before serving with a slice of fresh lime
Notes
*If using sweet smoked paprika, add a ½ teaspoon ground cayenne pepper

Weeknight Chicken Sausage & Veggie Sheet Pan Dinner

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Weeknight Chicken Sausage & Veggie Sheet Pan Dinner is perfect when you need dinner in a hurry! It’s full of hearty vegetables and ready in minutes as a one pot dish that’s nothing more than chop, season, & bake!

Some nights I simply don’t have enough time or energy to make dinner and on those nights, I pull out a trusty sheet-pan dinner. I love sheet pan meals like this Chicken Sausage & Veggie Sheet Pan Dinner because they’re basically a one pot dish that’s as simple as slice, season, and bake!

Chicken Sausage Sheet Pan 2

My recent favorite is this Chicken Sausage & Veggie Sheet Pan dinner! It has a hearty helping of vegetables, juicy chicken sausage pieces and a punch of spice! And of course, the best part about this meal is it’s totally customizable!

If you aren’t a fan of chicken sausage you can swap in beef, pork, or whatever you have on hand! Currently, I’m loving Bilinski’s Mild Italian Chicken Sausage. It’s so tasty, organic, and the nutritional information is some of the best I’ve seen when compared to other brands found at the grocery store. Bilinski Mild Italian Chicken Sausage only has 90 calories, 4.5g fat, 12g protein per link and the flavor is spot on with just a hint of spice! (I can’t wait to grill it up this summer smothered in onions & peppers!)

Chicken Sausage Veggies

Bilinski Sausage

My go-to veggies for this Chicken Sausage & Veggie Sheet Pan meal are green beans, peppers, onions, and potatoes but feel free to swap in asparagus, carrots, broccoli or whatever favorite vegetables you have hanging out in the fridge! As for the spices, if Italian sausage is spicy enough for you, then skip the heat, leaving out the smoked paprika. Once everything’s prepped, toss it with a bit of olive oil and seasoning and throw it all on the sheet pan to bake for 35 minutes.  I serve my Chicken Sausage & Veggie Sheet Pan Dinner with a side cooked quinoa and a hefty sprinkling of parmesan cheese!

Chicken Sausage Sheet Pan

Chicken Sausage Plated

This Chicken Sausage & Veggie Sheet Pan dinner is also a great weeknight meal because it makes a large serving with plenty of leftovers! <3M and I both love the leftovers for lunch the next day or scrambled in a skillet with some eggs in the morning for a rustic, farmhouse-like breakfast. Trust me on this one, these leftovers are great for breakfast!

Weeknight Chicken Sausage & Veggie Sheet Pan Dinner

However you choose to enjoy Chicken Sausage & Veggie Sheet Pan dinner, I promise you’ll find yourself putting this meal on repeat since it’s perfect for those busy weeknight dinners!

5.0 from 3 reviews
Italian Chicken Sausage & Veggie Sheet-Pan Dinner
 
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Serves: 4
Ingredients
  • 2 red potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 ounces green beans, stems trimmed
  • ½ large red onion
  • 3 cloves garlic, minced
  • 1½ tbsp olive oil
  • 5 Italian chicken sausages
  • 2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika, optional*
  • 2 tsp dried parsley
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 cups cooked quinoa
  • Parmesan cheese, for serving
Instructions
  1. Preheat the oven to 425*
  2. Line a sheet pan with aluminum foil, sprayed with a bit of olive oil so the vegetables won't stick when baking.
  3. Set the sheet pan aside and prep the rest of the ingredients.
  4. Slice all of the vegetables into ½ inch pieces and place in a large bowl. Add in the minced garlic and olive oil. Stir everything together then add in the seasonings -- onion powder, Italian seasoning, smoked paprika, parsley, salt, and pepper.
  5. Slice the chicken sausage on the diagonal into ½ inch ovals.
  6. Add the sliced chicken sausage to the vegetables and stir to combine.
  7. Spread the mixture evenly onto the prepared sheet pan and bake for 20 minutes.
  8. Toss the vegetables so they cook evenly and return the pan to the oven, baking another 15-20 minutes until the potatoes are tender and slightly golden.
  9. Serve atop cooked quinoa with a generous helping of parmesan cheese.
Notes
* If you aren't a fan of spice, pass on the smoked paprika

 

Belle Vie Farm | Farmer’s Market Asian Duck Confit Tacos with

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Asian Duck Confit Tacos highlight the duck’s savory, rich flavor in a light yet tangy sauce accented with crunchy cucumbers, scallions, and fresh cilantro!

Have you ever accidentally made something delicious? As in, you set off on your dinner journey and by the end you just happened to create something so extraordinarily delicious, that you become giddy with delight and can’t help but pat yourself on the back at your creative genius?

Because that’s exactly what happened to me with these Asian Duck Confit Tacos.

Asian Duck Confit Tacos

Last weekend, I was feeling rather uninspired in the kitchen. So I grabbed my puppy girl Stella and headed to Austin’s downtown farmer’s market, looking to for a menu muse. Now, winter isn’t actually the prime of farmer’s market shopping — there’s lots of greens, some citrus, root vegetables and squash.  All of which left me feeling kind of ‘meh’ in terms of finding a menu muse.

But, as puppy girl and I were walking by one stand at the market, Stella made a sharp left turn and skimmed her nose along the side of a table that had out a spread of pâté for sampling. Looking up, I noticed the vendor was Belle Vie Farm — the vendor that came recommended by fellow Austin bloggers as a great source for local duck!

Oh puppy girl, Stella, you have splendid taste!

Skimming Belle Vie’s offerings, I noticed they had Duck Leg Confit and I instantly knew that this duck was coming home with me for Saturday night dinner.  Making our way through the rest of the market, Stella and I grabbed a fresh bag of organic arugula, some scallions and treated ourselves to Buddha Brew’s Seasonal Beet Carrot kombucha!

Asian Duck Confit Tacos

Skipping back to the car, my mind started tossing around all the wonderful ways to use my farmer’s market finds! After much deliberation and a bit of input from <3M, it was decided this duck would be best served simply to highlight its savory, rich flavor with a bit of sweet, salt and tang — thus, Asian Duck Confit Tacos were born.

Since the Duck Confit is fully cooked, this meal is rich in flavor but easy in execution, the whole thing came together in less than 20 minutes.  The duck leg is complimented by a simple, homemade Asian sauce topped with crunchy, crisp cucumbers, a sprinkling of scallions and a touch of cilantro.

Asian Duck Confit Tacos

The combination is savory and filling while somehow remaining light. Served up next to an arugula salad the tacos are complimented by the arugula’s own peppery spice, more cucumbers and scallions, and a generous topping of salty feta cheese all tossed in a light olive oil and lemon balsamic vinaigrette.

These Asian Duck Confit Tacos turned an ordinary, uninspired Saturday into a special, at-home date night for <3M & I — it was meal we raved about for days and can’t wait to make again.

Asian Duck Confit Tacos

So if you’re in the need of some inspiration and a menu muse, grab yourself a bit of duck confit and whip up these Asian Duck Confit Tacos to reinvigorate your cooking spirit!

5.0 from 3 reviews
Asian Duck Confit Tacos with Simple Arugula Salad
 
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Asian Duck Confit Tacos highlight the duck's savory, rich flavor in a light yet tangy sauce accented with crunchy cucumbers, scallions, and fresh cilantro!
Serves: 4 tacos
Ingredients
  • FOR THE TACOS
  • 1 duck leg confit
  • 1 scallion
  • 1 English cucumber
  • 2 tablespoon cilantro
  • 1 clove garlic
  • 2 teaspoon grated ginger
  • 4 tablespoon soy sauce
  • 4 tablespoons vegetable broth
  • 2 tablespoons hoisoin sauce
  • ½-1 teaspoon Chinese Five Spice
  • 4 corn tortilla shells
  • 1 teaspoon black sesame seeds
  • Olive oil spray
  • FOR THE SALAD
  • 4 cups arugula
  • 1 teaspoon garlic olive oil*
  • 1 tablespoon lemon white balsamic vinegar*
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon grated garlic
  • 2 tablespoons crumbled feta cheese
  • Salt and pepper to taste
Instructions
  1. Prep the duck confit by removing the meat from the bone and set aside.
  2. Prepare the taco toppings by slicing the scallion and cucumber into thin rounds and roughly chopping the cilantro, set aside until serving.
  3. Make the sauce by spritzing a medium sized sauce pan with olive oil spray and warm over medium heat.
  4. Sauté 1 clove of garlic and 2 teaspoons of grated ginger for 2 minutes.
  5. Add 4 tablespoons of soy sauce, 4 tablespoons of vegetable broth, 2 tablespoons of hoisin sauce and ½-1 teaspoon Chinese Five Spice. Mix until combined and the sauce just begins to bubble. Add in the prepared duck meat and turn the stove to low to warm duck meat. Once warm, leave the pan on the burner but turn it off.
  6. Assemble tacos by warming taco shells in a small skillet until lightly browned in some spots. Divide the duck meat between the 4 taco shells, topping with any additional sauce. Layer on prepared cucumbers, scallions and a bit of cilantro. Sprinkle with sesame seeds and serve.
  7. To assemble the salad, place the arugula in a large bowl and set aside.
  8. In a small bowl, whisk together the olive oil, white vinegar, red wine vinegar, and grated garlic.
  9. Drizzle atop the arugula and toss to distribute. Salt and pepper to taste.
  10. Before serving, top with crumbled feta.
Notes
*If you don't have garlic olive oil or lemon white balsamic, simply add a bit more garlic and a squeeze of half a lemon to the salad.

Asian Duck Confit Tacos Pinterest