Tuesday, March 14, 2017

Sweet Chili Chicken Ramen


There is such a funny thing happening today...

It's a BLIZZARD. In the middle of MARCH. What a time to be alive.


Luckily, I have come armed and ready to face down this little big snowstorm. All we need is a warm blanket, a new show to binge on, and....and...and!

Sweet Chili Chicken Ramen!


Just look at this big bowl of happiness--I want to dive right in. There is so much to love, where do I even begin? When I first started imagining homemade ramen, I knew it had to start with beautifully charred, sticky chicken. A sweet chili marinade plus a super hot cast iron skillet get us exactly where we need to be. And what would ramen be without noodles? Well, it would be chicken noodle-less soup, but that's besides the point! We need noodles. I am partial to wide udon noodles, which you can find at any market or grocery store with a large international section. They are perfectly slurp-able but thick enough to hold up to the hot broth.


As for the supporting cast, it's all about big, bold flavors and crunchy, fresh veggies. Celery, ginger and garlic get the party started. A good, low sodium broth (vegetable, mushroom, beef, or chicken would all be great!)  gets amped up thanks to soy sauce, fish sauce and sriracha. Trust!


OH! Guys. I forgot the best part. I successfully soft-boiled a couple of eggs, right in the broth I was already cooking. It was scary, but I am confident that we can do it (because I did it! So you can too!)


Let me sum this up...I have been thinking about this ramen since the day I made it. I could eat it over and over again. It may not be perfectly authentic, but it is pretty darn close! Did you try this or another Gas Stove Girl recipe!? Be sure to show it off on Instagram using #GasStoveGirl!


Here's what you need for Sweet Chili Chicken Ramen* (Print Recipe!)

1 pound boneless, skinless chicken thighs
1 teaspoon ground ginger
1/2 teaspoon ground garlic
2 tablespoons sweet chili sauce
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
2 stalks celery, finely chopped
1 teaspoon minced ginger
1 large clove garlic, minced
8 cups broth of choice
4 eggs
2 tablespoons fish sauce
8 ounces thick udon noodles
2 cups fresh spinach or bok choy, chopped
4 medium radishes, sliced very thin
cilantro and scallions for garnish
sriracha to taste

Here's what you do

Preheat oven to 400 degrees. Place a cast iron skillet over medium heat and add 1 tablespoon vegetable or canola oil. Season the chicken thighs with ground ginger, garlic, salt and pepper. In a small bowl, whisk together the sweet chili sauce, 1 tablespoon soy sauce, and hoisin. Add the chicken to the pan and brush with the sauce. Cook for a few minutes then flip and brush the other side. Repeat a few times until all the sauce is on the chicken. Transfer to the oven and cook for 10 to 15 minutes until chicken is cooked through. Chop into bite size pieces.

In a large stock pot, heat another tablespoon oil over medium heat. Add the celery, ginger and garlic. Season with salt and pepper. Cook, stirring occasionally for 5 minutes. Add the broth and bring to a gentle boil. Add the eggs and boil for 7 minutes. Remove from the broth with a spider spoon and immediately run under cold water to stop the cooking. Set aside.

Stir in the fish sauce and remaining soy sauce, then add the noodles. Reduce to simmer; after 5 minutes, stir in the spinach or bok choy and the radishes. Cook until the noodles are tender but toothy and the greens have wilted. Peel the eggs and slice in half. Spoon a generous serving of noodles and broth into 4 big bowls. Top with chicken, eggs, cilantro and scallions. Add a few squirts of sriracha to taste. I recommend using both chopsticks and a spoon for the ultimate ramen experience!

*Gas Stove Girl Original Recipe

Tuesday, March 7, 2017

Spiked Ginger Tea Lemonade


Who wants a cocktail!?


We are experiencing some super-chilly temperatures in Boston right now, and it is making me dream of sunnier days and relaxing by the pool.


This Spiked Ginger Tea Lemonade is the perfect way to transport yourself away from this late-winter cold blast to a warm, sunny locale of your choice! The cocktail combines one of the most refreshing beverages - iced tea lemonade - and adds a bit of spice with homemade ginger simple syrup plus an extra kick thanks to a bit of ginger liqueur and good 'ol vodka! I also finish it with a big glug of sparkling because I love the bubbly effervescence in each sip. This is a great cocktail to make for a party - everything gets mixed together in a big pitcher and can chill until you're ready to serve it. The longer it chills, the more enhanced the flavors become!


I created this cocktail in celebration of the 2017 "For The Love Of Cocktails" event in Las Vegas. This is a 72-hour fundraiser for breast cancer awareness that brings together the finest mixology enthusiasts for an epic 3 days of parties and events, showcasing some of the best craft cocktails Las Vegas (and the nation!) has to offer. The event supports the Helen David Bartender Relief Fund, which is an organization honoring its namesake Michigan bar owner--who amazingly beat breast cancer twice in her life--by providing bartenders in need with pre-cancer screenings. support, and more.


One of my favorite cocktail bars is Drink, located in Boston's Fort Point neighborhood. This concept is owned by Barbara Lynch, a Boston restaurant legend! One of the most interesting aspects of the cocktail menu at Drink is that they don't have one! Instead, patrons chat about their likes and dislikes with the bartender, who whips up something specifically tailored to that person. I think this creative style would make the team at Drink a great addition to an event such as For The Love Of Cocktails!


My Spiked Ginger Tea Lemonade is bright, vibrant, and a little spicy, much like the lifestyle is in Las Vegas. It is exactly the kind of drink I'd order on a Vegas vacation! If you are heading to Las Vegas for this event or any time, be sure to check out the Vegas.com travel deals page to help make your planning as carefree as possible! This site can help you with anything from flight deals to hotel packages.


Monday, February 13, 2017

Red Velvet Donuts with Cream Cheese Glaze


Did you know I love you? If you didn't, can I bake you donuts to show you that I do?


What about Red Velvet Donuts with Cream Cheese Glaze? I don't think I could possibly pack more love into a single recipe.


I have never been particularly good about posting recipes for certain holidays at specific times, maybe with the exception of Thanksgiving and Christmas. But today, I am going all in celebrating Valentine's Day with the whole internet! We are so worth it. 


There are a lot of reasons I am obsessed with these donuts and you will be, too. Not the least of which is just how stinkin' cute they are considering tomorrow is Valentine's Day. BUT, please don't go away if you're bitter about this Hallmark holiday. These are just perfect to lift your spirits year round!


First of all, red velvet means cocoa powder and a good bit of it. Chocolate anything is my love language. Besides that, there is the fact that these are soft and pillowy and tender. They just melt in your mouth. The icing on the cake--no, literally--is that cream cheese glaze. What is red velvet without cream cheese frosting? It is nothing, don't even think about omitting it, please and thank you.

 Let's get baking - breakfast is served!



Monday, January 30, 2017

Twice Fried Buffalo Wings


The Super Bowl is less than a week away, which means we need to start seriously thinking about football appetizers and game day snacks!


I've recently had a hankering for classic Buffalo Wings - the type of wings that are hot, spicy and buttery, with a crunchy skin and fall-off-the-bone meat. I don't think that's too much to ask for, but there was the task of having to find really good buffalo wings in the greater Boston area. So, one thing led to another and I decided I should just make them myself.

With the big game around the corner, this past weekend seemed as good a time as any to give homemade buffalo wings a whirl. I enlisted the help of my friend, Lauren, who also proposed that we make homemade pretzels and mustard (and oops, we also made a cheese dip, wow what a great day).


Turns out, the talented J. Kenji Lopez-Alt over at Serious Eats did quite a bit of buffalo wing research for us, so I used his post as guidance for what I assumed had to be a spectacular wing (considering they were twice fried!)


As for my method, it is essentially Kenji's, but generally at lower temperatures and with shorter cooking times on the second fry. I learned this weekend that I am very scared of big pots of a hot oil and Lauren had to coach me into just dropping the wings in for the second fry...hey, we all have our struggles!

So, how do we get perfect wings at home? First, we combine oil and lots of wings/drumettes into a big dutch oven. Over medium heat, we gradually bring the oil up to 225 degress farenheit, stirring the chicken occasionally until the chicken is cooked through and just beginning to have color on the outside.


After the initial fry, we remove the chicken from the oil to strain and rest it for at least an hour at room temperature. Next, more oil goes into the dutch oven and is heated to 375 degrees. Working in smaller batches, the wings are then deep fried until crispy, golden and ready to douse in sauce.


As for the sauce, it is nothing more than melted butter and Frank's Red Hot. Just before serving, the wings are tossed in the dip. Bleu cheese dressing is essential to have on hand for dipping, and some celery will calm your pallet between plate-fulls of wings. Jump to the recipe below for detailed instructions and tips on how to plan ahead for the Super Bowl Sunday!


Thursday, January 19, 2017

Grilled Steak Greek Salad


I made you a big salad!


And this is one tasty salad, indeed. Whether you are an avid resolution-er or are just looking for a delicious and easy dinner, today's recipe has it all. 


Grilled Steak Greek Salad is one of our favorite meals. Since I made it for the first time a few weeks ago, we've had it at least 3 times! All you need is fresh veggies, salty feta cheese, a nice piece of steak and your favorite Greek dressing, and in 20 minutes dinner is served. That's a winning recipe in my book.


So, let's talk about the vegetables. When it comes to Greek salad, I like to keep it simple...the crunchier the better. For the base, we are going with classic romaine lettuce (though, of course, you could use any leafy green you want...spinach, kale, baby arugula, iceberg, et al). Juicy tomatoes, crisp cucumber, tangy scallions and bitter radishes, sliced paper thin, are all a must. If olives are your thing, I'd throw a handful of those on top. If a red onion has found it's way into your produce drawer, swap in sliced onion for the scallions. So fresh!


All these crunchy veggies hold up well to a nice, strong protein. I love this perfectly grilled steak, just the right amount of golden brown crust to a juicy, medium center. I recently started sprinkling a bit of corn starch after patting my steak dry with a paper towel to help achieve the most beautiful golden brown grill marks. Be sure to give this a try, especially if you are working on an indoor grill pan. 


Oh my. I nearly forgot. The cheese! Feta cheese! A lot of it. It's necessary. Be generous.


Monday, January 9, 2017

Chocolate Waffles with Peanut Butter Chips


Apologies in advance for anyone who came here hoping for a salad today.


This...this is very much the opposite of salad.

But, also! It's probably the most delicious recipe you can ever imagine, especially if you are like me and are a chocolate and peanut butter FANATIC.


Look, I understand if you're mad because it's January and we are all supposed to be collectively "eating better and exercising more." I would like to argue, however, that this IS eating better. New England got it's first big snowstorm of the year and that always gives me an itch to cook and bake. And that is a very, very good thing, considering these Chocolate Waffles with Peanut Butter Chips were the result.


These waffles walk the line between breakfast and dessert and that is a wonderful thing. A bit of cocoa powder is all it takes to make a classic waffle a CHOCOLATE waffle, and honestly I'm kind of wondering why we haven't made chocolate waffles more often? Why have we been denying ourselves this magical combination for so long?


The batter for this recipe is rich and slightly sweet. When these waffles first come out of the waffle iron, they are a bit more tender, delicate and softer than a traditional waffle. The amazing thing, though, is that as the waffles cool on a wire rack, a crust begins to form developing that irresistible crunch we crave in our waffles. It's magic!


The melty, salty peanut butter chips are an extra special touch that take a simple recipe over the top. I know, I know.

Bonus! This recipe makes enough waffles for today plus a batch to freeze and reheat whenever you want an extra special breakfast! Just pop them in the toaster right out of the freezer and thy will be just as crispy and delicious as the day you made them. That's my kind of meal planning :-)

Friday, December 30, 2016

Top Recipes of 2016

2016 has been chock full of tasty recipes, and I'm so grateful for every reader that has stopped by Gas Stove Girl this year! In fact, the blog hit a big milestone - over 100,000 all-time page views! I am looking forward to even more deliciousness in 2017, and until then here is a round up of your favorite Gas Stove Girl recipes from the past year. Wishing you a Happy, Healthy and Tasty New Year!! 



A perfect recipe to warm you up this winter, this soup is a fun, creative mash-up of classic chicken and rice soup with spicy Indian curry. A little bit spicy and a whole bunch of flavor, it's no surprise this was the top reader (and writer!) favorite this year!



Who says pumpkin is just for the Thanksgiving season?! These waffles are lightened up with a bit of oat and wholesome wheat flour, a great low-guilt recipe to kick off the new year. 



These doughnuts, oh lawdy. Tender, fluffy, and extra sweet, this recipe is my best copy-cat version of the decadent Dunkin Donuts Blueberry Cake donut. That sweet glaze with juicy fresh blueberries is, literally, the icing on the cake! 



The ultimate mash-up of my two favorite carbs - soft pretzels and bagels! Turns out, it's not that hard to make either of these, and it's even more fun to make them into one salty, chewy bread. Put this recipe on your bucket list - I know you can do it! 



There was a clear trend this year of me taking two or more of my favorite things and combining them into one irresistible dish. This dip is no different! Creamy, dreamy spinach and artichoke dip, plus hearty smokey hummus - what could be better?!



Have your pie and drink it too! I think that's the saying ;-) This rich cocktail is loaded with all the wonderful spices of pumpkin pie, thanks to pumpkin liqueur and Rumchata - this cinnamon cream liqueur is decadence in a bottle!



A simple homemade ice cream recipe loaded with everyone's favorite spread - Nutella! The name says it all. 



Here I go again! Two of the best Mexican dishes, smashed together to create a spicy, fulfilling breakfast (or brunch...or dinner, for that matter). Don't skimp on the salsa or sour cream!



An adult spin on a childhood classic, these popsicles are glasses of frozen sangria on a stick! Sweet, tangy, boozy, and delightful. 



Whether you are serving these over pasta for dinner or dipping in marinara as an appetizer, Chicken Parmesan Meatballs are a must make recipe! All the flavors of chicken parm, packed down into tender little meatballs. And let's not forget the pièce de résistance...these meatballs are STUFFED with CHEESE! Yes, please!