The Ultimate Goodness Blog
Recipes Created and Recreated by Home & Professional Chefs
Pan Seared Salmon
Marry Me Chicken
Yes! The ultimate goodness in this chicken dish will make you want to marry this meal. The love that Chef Daven G. puts into this dish, like his many others is over-the-top wonderful. You have to try this chicken dish. Recipe and Chef Daven G, aka Dave’s information is below. Enjoy! INGREDIENTS •2-3 Chicken Breasts sliced in half or thin sliced cutlets •1 cup All Purpose Flour •1 cup Chicken Broth •1½ cups Heavy Cream more if you like “extra sauce” •1 cup Parmesan Cheese freshly grated •½ cup Sun Dried Tomatoes •1 cup Chopped Kale •2 tbsp Minced Garlic •½ tsp Salt •½ tsp Pepper •1 tsp Garlic Powder •1 tsp Onion Powder •1 tsp Smoked Paprika •½ tsp Cayenne Pepper •1 tsp Italian Seasoning •1 tsp Red Pepper Flakes •2 tbsp Avocado Oil •3 tbsp Unsalted Butter divided INSTRUCTIONS 1.In a bowl combine flour, salt, pepper, garlic powder, onion powder, paprika, cayenne, and Italian seasoning. Use about 1 tsp of each besides the salt, pepper, and cayenne (about 1/2 tsp.). Coat chicken in seasoned flour and set aside. 2.In a large skillet over medium high heat, add your avocado oil and unsalted butter. Once butter is melted, fry your cutlets on each side for approx 4-5 minutes. Once golden brown and reached a temp of 165F, remove and set aside. 3.Turn heat down in skillet to medium low and add your butter and minced garlic. Cook about 60 seconds until fragrant and add your kale. Sauté for 2-3 minutes before adding your sun dried tomatoes. Sauté an additional 1-2 minutes, then deglaze with chicken broth and heavy cream. Be sure to keep stirring to ensure everything is well incorporated. 4.Bring to a slight boil, reduce heat to low and allow to simmer 5-7 minutes to reduce andthicken. 5.Next, add parmesan cheese, taste to see how much seasoning you want to add, and addItalian seasoning and red pepper flakes. Adjust seasoning to your preference. Place chicken back in skillet once seasoned properly and cover with cream sauce. Serve over pasta of your choice, rice, veggies, or even mashed potatoes…ENJOY! https://onestopchopllc.com/cook/ https://www.youtube.com/watch?v=McvboBbu5vw
Zucchini Fritters
Last summer I had a pretty good crop of zucchini so after giving some away I decided to get a little creative and attempt a recipe I’d never done before. I’ve always cooked zucchini the traditional way, saute with salt & pepper. Or added to soups. Anyway, I wanted to try something different. I wanted be creative and fun with my food. This recipe is super easy to follow. I’ve listed everything you need to know below. Ingredients: 2 large or 5 medium zucchini 2 large eggs, lightly beaten with a fork ¾ cup all-purpose flour 1 tsp plus ½ tsp salt 1 tsp baking powder ½ tsp ground black pepper, or to taste olive oil for sauteing 1.Prepare the zucchini – Grate zucchini on a box grater or in your food processor, transfer to a large mixing bowl and toss it with a teaspoon of salt. 2.Drain – After 10 minutes, squeeze the zucchini over the sink or through a cheesecloth to release the excess liquid. You’ll need to measure 3 1/2 to 4 cups of zucchini once it’s drained. 3.Add egg and green onion – Stir the green onions and eggs into the bowl 4.Finish the batter – Whisk together the dry ingredients in a small bowl and stir into the zucchini. 5.Cook the fritters – Warm 2 tablespoons of olive oil in a skillet set over medium heat. Add a heaping tablespoon of batter to the hot pan for each zucchini fritter. Flatten slightly, then cook for 3 to 5 minutes per side, or until golden brown and crispy, reducing the heat if needed. 6.Serve – Plate the fritters and serve them warm with a dollop of sour cream. https://natashaskitchen.com/zucchini-fritters-video/ https://youtu.be/u6eCjQqnUHU?si=GWit4gVSbqhuXNJ0
Mediterranean Chickpea Salad
Looking for a light, refreshing, and hardy salad that’s not only jamb-packed with flavor but great nutrition as well? Check out The Stay At Home Chef. This salad is ready in 15 minutes and can be eaten as a main course or side dish. Either way, you’re going to love it! Ingredients Salad •30 ounces canned chickpeas drained and rinsed •1 pint red grape or cherry tomatoes halved or quartered •1 English cucumber diced •1 green bell pepper diced •1 small red onion thinly sliced •1/2 cup sliced kalamata olives •1/2 cup crumbled feta •2 tablespoons freshly chopped basil •2 tablespoons freshly chopped mint Dressing •2 tablespoons honey •3 tablespoons extra virgin olive oil •2 tablespoons lemon juice •2 tablespoon white wine vinegar •1/4 teaspoon salt •1/4 teaspoon black pepper Instructions 1.In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint. 2.For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper. 3.Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve. https://thestayathomechef.com/chickpea-salad/ https://youtu.be/PrJH8QFmtFE?si=pRxGb3XQpb2a1ZuV
Ultimate goodness meets wholesome yum in this flaky, crispy pan-seared salmon recipe. PAN SEARED SALMON: •4 6-ounce Salmon fillets (skin on, about 1 inch thick) •1 tsp Sea salt •1/4 tsp Black pepper •1 tbsp Olive oil HERB LEMON BUTTER: •6 tbsp Salted butter (softened) •1 1/2 tbsp Lemon juice •4 cloves Garlic (minced) •1 tbsp Fresh dill (chopped) •1 tbsp Fresh parsley (chopped) INSTRUCTIONS Tap on the times in the instructions below to start a kitchen timer while you cook. 1. If your salmon fillets are not descaled, use a knife to gently scrape off the scales. 2.In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside. 3.Use paper towels to pat the salmon fillets completely dry – this will ensure even browning. 4.Heat the olive oil in a large, heavy bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.) 5.Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper. Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done. 6.Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. 7.Flip salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking. https://www.wholesomeyum.com/pan-seared-salmon/ https://www.youtube.com/watch?v=ZRu7SA1cQtE
As someone who is new to tofu I was pretty nervous about using it in a meal. Here is a tofu recipe that is crazy delicious hitting all flavor notes of sweet and spicy with that always wonderfully savory umami flavor. Found on Sarah’s Vegan Kitchen YouTube page she shares a variety of styles to cook tofu so be sure to check her out. This was my first of many options I’ve tried and it is truly ultimate goodness. Here’s the recipe along with Sarah’s Vegan Kitchen channel and website. Equipment •small nonstick skillet •baking tray •silicone baking mat or parchment •mixing bowl •rubber spatula Ingredients Crispy Tofu •▢1 block firm or extra-firm tofu •▢1 tablespoon olive oil or other neutral oil •▢2 tablespoons cornstarch •▢pinch salt and pepper Gochujang Sauce •▢3 tablespoons gochujang •▢2 tablespoons ketchup •▢1 tablespoon mirin •▢2 tablespoons soy sauce •▢1 tablespoon brown sugar •▢4 cloves garlic minced •▢1 tablespoon rice vinegar •▢1/2 tablespoon toasted sesame oil •▢2 tablespoons water or as needed Optional Garnishes •▢Sliced scallions •▢Toasted sesame seeds Instructions Baked Tofu •Drain your tofu and either A) cut into approximately 1" cubes or B) tear into irregular pieces for crispy tofu nuggets. Lay tofu pieces on one half of a clean, lint-free kitchen towel. Fold over the other half of the towel and gently press to remove excess liquid. Leave the tofu to drain for at least 15 minutes. •In the meantime, preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat. •Transfer the pressed tofu to a mixing bowl. Drizzle with oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle so that the tofu cubes or nuggets stay intact. I find using a big flexible rubber spatula helps. •Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl. •Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu. •While your tofu bakes, measure ingredients for the gochujang sauce. Gochujang Sauce •You can measure all the ingredients for your sauce directly into a nonstick skillet. Whisk together. •Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency. •When your tofu is done baking, transfer it to your saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side. To Serve •I love to serve this Gochujang Tofu with steamed white rice. Garnish with fresh sliced scallions and toasted sesame seeds. https://sarahsvegankitchen.com/recipes/gochujang-tofu/ https://sarahsvegankitchen.com/
Spicy Gochujang Tofu
Crispy Chili Beef
This is crazy, this is crazy… it is sooooo good. If you like stir-fry made and you like your protein to stay crispy you are going to love this recipe. Ingredients 400g (14 oz) thin strips of beef (e.g. rump, chuck or flank) ½ cup corn flour (cornstarch) vegetable oil for deep frying, plus 2 extra tablespoons for stir-frying 1 onion, sliced 1 capsicum (bell pepper), deseeded and cut into small chunks 1 tsp sesame seeds 2 tbsp finely sliced spring onion (scallions) Marinade: 1 tbsp soy sauce 1 garlic clove, finely grated Stir-fry sauce: 3 tbsp soy sauce 1 tsp dark sweet soy sauce 1/3 cup ketchup 2 tbsp Chinese Chinkiang Black Vinegar* ¼ tsp chilli flakes Steps: Combine the beef with the marinade ingredients. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot when it reaches 325°F/165°C or when a wooden spoon dipped into the oil forms small little bubbles. When the oil is hot, toss the beef with the corn flour. Working in batches, fry the beef in the hot oil for about 5 minutes or until the beef is crispy and golden. Drain on paper towel. Combine the ingredients for the stir-fry sauce. Place a clean wok or large frying pan over high heat. Add the 2 tablespoons of oil. Add the onion and stir-fry for a minute. Then add the capsicum and stir-fry for another minute. Now turn the heat off before adding the sauce into the pan (I like to add it off the heat to prevent the sauce from burning). Stir the sauce while the residual heat warms it up a little. Then add the beef and toss. Sprinkle over the sesame seeds. Transfer to a serving plate. Scatter over the spring onion and serve immediately. https://www.marionskitchen.com/crispy-chilli-beef/ https://www.youtube.com/watch?v=WGeIagO256E
Smashburger Tacos
A guilty pleasure indeed. Recipe and info are below. Ingredients •1 pound ground beef •4 slices American cheese Kraft Deli Deluxe •1 heirloom tomato diced •1 cup diced sweet onion •1 cup shredded Romaine lettuce •1 jalapeno minced •4 small flour tortillas Secret Burger Sauce •1/2 cup mayonnaise •2 tablespoons dill or sweet pickle relish •2 tablespoons ketchup •1 tablespoon minced sweet onion •3/4 teaspoon Worcestershire Sauce •1/2 teaspoon kosher salt •1/2 teaspoon hot sauce such as Sriracha Instructions 1.Mix all ingredients together for the secret burger sauce. (This can be made ahead and refrigerated for one week). 2.Dice your tomato, onion, lettuce and jalapeno. 3.Divide ground beef into four balls. Season both sides with salt and pepper. 4.Heat a flat top grill or griddle/frying pan on high. Set the other side to low heat or completely off. 5.Set the burgers down on the high heat and brown slightly on one side. After a couple minutes, top each with a small flour tortilla and smash down with a large spatula. 6.Once the burgers are starting to juice up and brown, flip the tortilla (burger side up) and top each taco with a slice of American cheese. 7.Move the tacos to the cool side of your grill. If cooking inside on a pan or griddle, turn your stove to low heat. 8.Set a melting dome on top of the burgers to help melt the cheese. 9.Once the cheese is melted, using your spatula, place the tacos into a taco holder. 10.Top each taco with shredded lettuce, diced tomatoes, diced onions and diced jalapenos. Drizzle each with desired amount of burger sauce and enjoy. https://cookingsessions.com/tiktok-smashburger-tacos-recipe/ https://youtu.be/PkhSNOU_CNc?si=ht2HTGyfYe1nwyLN
Vegan Lemon Ricotta Ravioli
Vegan Lemon Ricotta Raviolo by Francesca Bonadonna of Plantifully Based In the words of Francesca Bonadonna, nothing says spring more than these vegan lemon ricotta ravioli. And, she’s right. Fresh, lemony, and light. These are a definite go to for a delicious springtime meal. Below are Francesca’s recipe and directions that are easy to follow and so worth making. I know, ‘ve done it. I truly hope you enjoy. INGREDIENTS Ravioli Dough •2 ½ cups (300g) all purpose flour •¼ teaspoon turmeric •¼ teaspoon salt •½ tablespoon (7ml) olive oil •½ cup + 1 tablespoon (135ml) warm water •1 stem oregano leaves only, (about 2g), finely chopped •8 to 15 leaves of basil (about 8g) depending on size, finely chopped Filling •½ block (8 ounces/227g) extra firm tofu •1 lemon juiced •3 tablespoons (45g) vegan parmesan •¼ teaspoon salt For Topping •drizzle olive oil •vegan parmesan •more fresh herbs INSTRUCTIONS 1.Prepare the filling by adding all the ingredients into a blender and blend until smooth. Taste and add more salt if needed. 2.Prepare the dough: in a large bowl combine the flour, turmeric, salt, and fresh herbs. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms. 3.Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed. 4.Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out. 5.Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough. 6.Fold the dough in half and use the ravioli stamp to gently make small outlines of where the ravioli will be you should get about 5 from 1 piece of pasta dough. 7.Open it back up again and add about 2 teaspoons to 1 tablespoon of filling to the center of the outline (depending on shape and size you are making). Use your finger to spread a bit of water on sheet of pasta dough, this will help the dough to stick to itself. 8.Fold it back in half and use the ravioli stamp to cut them out. Make as many ravioli as you can because the dough can’t be reworked and rolled out again. Repeat with all the dough, cover the ravioli you have made so they do not dry out. If you need help with these steps be sure to watch the video. 9.Bring a medium pot of salted water to a boil. 10.Once boiling add about 5 to 6 ravioli and boil for about 5 minutes or until they float to the top. Remove the ravioli and repeat until all ravioli are cooked. 11.To serve I used the leftover filling I had and spread it on the bottom of the plate. Placed the ravioli over top and drizzled a lemon olive oil over it along with some more fresh herbs and vegan parmesan. Website https://plantifullybasedblog.com/2022/04/23/vegan-lemon-ricotta-ravioli/ YouTube site https://youtu.be/Q6DxyL3HtGo?si=69gYx_yUlHfQHjBE