I love this subreddit, so I decided to put together a post of my 10 favorite recipes with pictures! Hope you like them! [OC]

I really love this subreddit and I wanted to share a few of my favorite recipes that I love to make regularly. I was torn between posting these individually vs. a mega post, but I think it'd be nice to have them all in one spot. I'm going to do the cliffs notes versions in this post and I've also linked out to the full recipe if you want to see process pictures or read the full recipe! Most of these are recipes that I make throughout the week, so if you want to shake up your weeknight routine, this might be a good place to start!

As always, feel free to PM me with any questions or issues with the recipes!


1. Skirt Steak with Grilled Scallions, Mushrooms, and Baby Sweet Potatoes and a Light Salad. Recipe and pictures here.

Make the homemade dressing by pulsing lemon juice, mascarpone cheese, garlic cloves, whole grain Dijon mustard, extra virgin olive oil, and salt and pepper together in a food processor. Chill until dinner.

In a grill pan or roasting pan, toss halved baby sweet potatoes in olive oil and salt and pepper. Roast for 20 minutes until cooked through. After 20 minutes, add whole scallions and sliced shiitake mushrooms and roast until all vegetables are cooked through and charred around the edges. 15 mins before the veggies are finished, sear the skirt steak (seasoned w/salt and pepper) for 3-5 mins per side until cooked to your liking. Rest for 5-ish minutes before thinly slicing cross-wise.

Serve: Divide veggies and sliced steak between plates. Arrange arugula around the veggies and drizzle with the dressing. Enjoy!


2. This is my favorite chili ever! Chipotle Chicken Chorizo Chili. Recipe and pictures here.

Boil a whole 3-4lb chicken with 5 cloves of garlic in 7 cups of water for 40 minutes until cooked through and very tender.

While the stock cooks, dice several bell peppers and a medium onion. Remove any casings from your chorizo if using links. Drain and rinse black beans.

Remove the chicken from the stock and discard the garlic. Strain the stock through a fine mesh sieve and then chill the stock in front of a window to bring the fat to the top. Wipe out the stock pot and then brown the chorizo in it. Remove the chorizo from the pot. Heat olive oil in the same pot and cook the peppers and onions until beginning to darken around the edges about 10-15 minutes, stirring regularly.

While the vegetables are cooking, shred the chicken flesh and discard the carcass. Skim the fat from the stock and set aside 2-1/4 cups for the chili. The rest of the stock can be frozen for later use.

Crank the heat on your veggies and add the stock, using a spoon to scrap up browned bits on the bottom of the pot. Add a small can of chipotle sauce, green chilis, beans, fire-roasted tomatoes, chicken and chorizo, and a dash of cayenne powder if desired. Season with salt and pepper and cook for 20 minutes.

Serve: Divide soup between bowls and top with sour cream, minced chives. minced red onions and serve with lime wedges.


3. Creamy Clam Linguine with Spicy Fennel & Pancetta. Recipe and pictures here.

Brown pancetta until crispy in a large pot. Set aside, reserving the fat in the pot.

Add the finely chopped fennel, garlic, and Thai chili peppers and turn the heat to medium high. Cook, stirring frequently, until browned and softened, about 10 minutes. Season lightly with salt and pepper.

Make the fennel salad by adding finely sliced fennel to a bowl with minced Thai chili pepper, lemon juice, parsley, extra virgin olive oil, salt and pepper. Toss to coat and refrigerate.

To the pot with the cooked fennel, add chicken stock and lemon juice and strips of lemon zest to the pot and stir, scraping up any browned bits from the bottom of the pan. Carefully add the clams and then cover the pot. Cook for 5-7 minutes or until the clams have opened up.

Boil broth for 10 mins until reduced, add drained white beans and cook for an additional 10 minutes. Add heavy cream and reserved pasta water and cook until thickened. Add linguine and toss to coat. Add the clams.

Serve: Divide clams and linguine between bowls. Top with the spicy fennel salad and crispy pancetta.


4. Steak, Eggs, and Mushroom Barley Bowls. Recipe and pics here.

Make barley according to package instructions.

Make sauce base: in a medium bowl, combine the soy sauce, Chinese rice wine, sugar, and fish sauce and stir to dissolve the sugar. Set aside.

Heat butter and olive oil until melted. Brown some mixed mushrooms (like maitake, shiitake, cremini, oyster, etc.) until well browned and crispy around the edges.

In a saucepan, heat 1/3 cup canola oil until hot. Brown sliced shallots until crispy, just a few minutes. Immediately remove from heat and transfer to paper towels. Once the shallot oil has cooled, transfer to the sauce base and whisk to combine.

Once the mushrooms are browned, add sliced scallion whites, sliced garlic, and 1 tablespoon more of butter. Cook until the garlic has just started to brown. Transfer the mixture to a bowl and wipe out the pan.

Meanwhile, make 2 soft boiled eggs. (7 minute eggs)

Sear skirt steak until cooked to your liking.

Serve: Divide barley between bowls and top with mushroom sand sliced steak, halved soft-boiled eggs and crispy shallots. Garnish as you like! I recommend cilantro, thinly sliced jalapeño, and sliced scallion greens.


5. My favorite weeknight meal, so tasty and SO easy to throw together! Ginger Scallion Tilapia with Crispy Ginger. Recipe and pics here.

Make rice according to package instructions,

Microwave 3 tablespoons rice wine, the soy sauce, sugar and 5 tbsps water. Microwave for 45 seconds and stir to dissolve the sugar.

In a baking dish, arrange tilapia and sprinkle with 3 tbsps Chinese rice wine and top with very thinly sliced ginger. Season with salt and pepper and bake for about 12 minutes. Do not overcook.

Remove the baking dish from the oven & remove the ginger from the tilapia. Arrange sliced whole scallions over the fish and then pour half the sauce over the tilapia.

Fry the reserved ginger slices in 1/3 cup canola oil for 45 seconds to 1 minute until very crispy and browned. Pour the oil and ginger slices over the tilapia and serve.

Serve: Divide rice between bowls and top with tilapia, scallions, and a few slices of crispy ginger. Serve with additional sauce.

6. Easy Lemon Butter Swordfish. Recipe and pics here.

Heat olive oil in a skillet and fry swordfish steak (seasoned with salt and pepper) until it reaches 135ºF, about 5-6 minutes per side. Add 1 tablespoon of butter to the skillet and melt it. Add 1/4 cup chicken stock, juice of half a Meyer lemon, minced herbs (like thyme, sage, rosemary), and minced garlic.

Serve: Spoon sauce over the fish and serve with two thin slices of Meyer lemon.

7. Chicken Piccata! Recipe and pics here.

Dredge seasoned, thin sliced chicken breasts (you may need to pound them to 1/4'' thickness) in Wondra. Brown chicken in batches in olive oil and keep in a warm oven.

In the same skillet, add minced shallots and cook until translucent, add chicken broth and thin lemon slices, scrape up any brown bits from the skillet. Cook for 20 minutes until the lemon slices are very soft before adding capers and lemon juice and bring to a boil. Reduce heat to a simmer and stir in heavy cream, butter, and minced parsley. Simmer for 10 minutes until thickened. Toss angel hair pasta and a bit of reserved pasta water in the sauce to coat before removing from heat.

Serve: Divide noodles between bowls and top with chicken and a few slices of lemon wedges.

8. Super Simple Shrimp Chowder. My husband almost lost his mind when I made this…he absolutely loved it. Recipe and pics here.

Peel and devein 3 lbs of shrimp. (You can use less shrimp, but I really went nuts.) Roughly chop most of the shrimp, leaving about 15-20 whole. Reserve the shrimp shells

Heat 2 tablespoons of butter in a large pot and then add the shrimp shells, mashing them against the bottom of the pot as you cook them. Add 8 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain and reserve the stock. Discard the shrimp shells.

Wipe out the stock pot and cook bacon lardons until crispy. Add chopped leeks and cook until softened. Add chopped potatoes, tomatoes, and a can creamed corn. Pour in reserved stock and bring to a boil. Reduce heat to a simmer and season with salt, pepper, celery salt and cayenne powder to taste. Simmer for 30 minutes. Increase to medium high before adding all the shrimp and cook for about 7 minutes until shrimps are mostly cooked through. Add heavy cream and cook for another 5 minutes until shrimp are completely cooked through and the soup is a little thickened.

Serve: Divide soup between bowls and top with minced chives and a sprinkle of cayenne powder.

9. Shrimp Pasta with Parsley Breadcrumbs. Recipe and pics here.

Toast sliced Italian bread, each topped with a drizzle of olive oil, salt, pepper, and one lightly crushed garlic clove. Bake until very crusty and browned, about 20 minutes in a 300ºF oven.

Heat olive oil in a skillet and add sliced garlic and crushed red pepper. Cook very quickly until aromatic (don't burn the garlic!). Add anchovies and capers, lightly mashing the anchovies with your fork until they've melted. Add a drizzle of oil from the anchovy tin. Add 28 oz. can of whole tomatoes and use a wooden spoon to break up the tomatoes. Add a pinch of sugar and cook for 20-30 mins on low heat. Season with salt and pepper.

Remove bread from oven and add all the garlic cloves plus 2 slices of bread to a food processor and pulse until crumbly. Add parsley and Parmesan cheese and pulse until well combined. Season lightly with salt and pepper. Reserve the rest of the bread for dippin!

Add whole, peeled shrimps to the sauce and cook until just cooked through. Add reserved pasta cooking water and spaghetti to the sauce and toss to coat.

Serve: Divide shrimp pasta between plates and top with parsley breadcrumbs. Enjoy!

10. Bonus, Brunch! Salmon Scrambled Egg Toasts! Full recipe here.

Picture here.

In a small bowl, whisk 6 large eggs, minced chives, and 2 tbsps crème fraîche. Melt butter in a skillet and add eggs. Season lightly with salt and pepper. Cook, gently scraping the eggs up from the pan until the large curds formed and the eggs have just set. About 3-4 minutes. Don't overcook.

Top toast with scrambled eggs and a few pieces of smoked salmon and sprinkle of minced chives. Serve with a light salad and sliced tomatoes.

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