Crispy Honey Shrimp (PF Chang's Copy Cat Recipe!)

OOH boy, oh boy do I have a fun weekend meal for you to cook up!

This recipe was born out of desperation. A craving, really, that couldn't be resolved easily. I NEEDED Crispy Honey Shrimp from PF Chang's and yet I found myself with no motivation to actually drive however many miles it would have taken to get to my closest restaurant. Whenever that happens, the most logical thing to do is take to the internet to find the recipe and make it myself. That's exactly what I did.

This Crispy Honey Shrimp is the perfect alternative to my usual PF Chang's meal! It is just as irresistibly crunchy, sweet, sour and gooey. Served over white rice and topped with scallions, and you'll be none the wiser that this ISN'T take out but rather some super tasty deliciousness from your own kitchen.

The recipe that follows isn't inherently hard by any means; I truly believe that anyone could whip it up. However, there are a few steps involved, and the main process (that is, frying the shrimp to airy, crispy perfection) can be a little intimidating. To be honest, I still get a little scared when I am dealing with a big pot of hot oil! The best way to combat these fears is to be sure you have a candy thermometer (to monitor oil temperature...keep it at the right temperature=no fire!), use a heavy pot with high sides (like a 6 quart dutch oven), and use your back burner (to protect kids and pets and yourself from any spills or splatters!).

Once the shrimp is cooked and crispy, the real winner of this recipe is that thick and gooey honey sauce. This is what makes this recipe crave-able. Warm, crispy shrimp get a quick toss in that sweet, tangy sauce and poured over a hot bed of white rice. Oh my. I mean just look at that shine!

Make your whole family extra happy...don't wait another minute...make this shrimp!!

Fried Pumpkin and Sage Arancini

AKA Festive Balls of Happiness!

That's what these are, and I would love it if I could perhaps insist that you add these to your holiday party menu.

Fried Pumpkin and Sage Arancini is the exact type of recipe we need in our arsenal this type of  year. Indulgent and bursting with flavor. Crunchy yet creamy, salty and a tiny bit sweet. This is the recipe that will take center stage on your buffet table and impress your guests for days after.

About a year ago, we first dipped our toes into the world of homemade arancini. It was a little bit scary, but we learned a lot. We learned that arancini, in any form, is totally delicious and will most definitely fly off the table. We learned you can't eat just one. We also learned that, no matter how much we doubt it, arancini is actually not all that difficult to make. With a little planning and a little patience, we all can do it - seriously, we can!

I should also tell you that you can make these ahead, freeze 'em, and then reheat them when you are getting ready to serve them!  Simply follow the entire recipe below, cool the arancini completely, then store in between layers of parchment paper in a freezer bag. Once frozen, they will keep for about 2 months. When ready to serve, place them on a rack set over a baking dish and bake at 375 for about 20 minutes until hot throughout. See!? As if the golden brown crust and oozing centers didn't convince you, this proves that these really are the perfect party appetizer!

Falafel Pita Pockets

I really, truly, deeply wanted to call this post "Totally Amazing Homemade Falafels." I always back off from things like that though because I might be biased. But with this not-so-humble-brag, I guess the cat is out of the bag now.

....Cat.

Ahem. OK. Let us talk about one of my most beloved foods on this earth. That food is FALAFEL. I think I first discovered these vegetarian gems at Pick Pockets in Smithfield, RI while I was at Bryant University. Pick Pockets is a very modest counter within a gas station convenience store that made the most perfect falafel pita pockets. If for whatever random reason you find yourself in Rhode Island, do yourself a favor and go here! I. Was. Obsessed.

And from then on, I was HOOKED on all things falafel. Falafel is quite simply pulsed chickpeas mashed together with amazing flavors and spices and breadcrumbs, formed into balls or patties and fried to golden perfection. You can eat falafel in all sorts of ways--on salads, as an appetizer or snack, or--my personal favorite--wrapped up in a pita with all the fixin's.

These Falafel Pita Pockets are just that. Simple and delicious homemade falafel patties wrapped up in warm pitas with a cucumber yogurt sauce, lettuce, tomato, cucumbers and feta cheese. Feta makes everything betta!

Yes, yes. I know. I am a wizard with words.

For a while I reserved falafel for the professionals. Why I was doing this, I have no idea. Homemade falafels are so easy to pull together and the taste and texture is out of this world. These are a regular in our dinner rotation and will be for a long time.

Crispy Coconut Almond Chicken Tenders

Coconut is the flavor of summertime in my book. At the first signs of warmer weather, I am downing coconut flavored iced coffees (don't knock it 'til you try it). Pina Coladas are a pretty good indication of summertime as well, and that's coconut mixed with RUM. YES!

These Crispy Coconut Almond Chicken Tenders are a fun and healthier twist on traditional chicken fingers. Instead of using breadcrumbs and all-purpose flour, thin chicken breast tenders are coated in unsweetened coconut flakes and almond flour. I pan-fried mine in a bit of extra virgin olive oil to give the tenders a perfect, irresistible crunch; but you can make these an even better-for-you option by baking them in a hot oven.

Almond flour (or almond meal) can be a little bit pricey from the store but it's actually quite simple to make at home. I used blanched sliced almonds and pulverized them in a food processor. I recommend pulsing about 10 times, scraping down the sides, and pulsing another 10 times until you have a small meal consistency. Any large pieces that didn't get broken up can be easily picked out.

The chicken tenders get built up just like any breaded meat. I pound them out nice and thin between two pieces of plastic wrap, then pat them dry.

Each tender gets dipped in an egg wash then coated in a mixture of coconut flakes, almond flour, salt, and pepper. The subtle nuttiness of the almond flour with the sweet and soft coconut is just a beautiful combination!

The chicken is fried in about 1/4 an inch of extra virgin olive oil. Be careful to heat the olive oil slowly, as it has a low smoking point.

When all is said and done, the final product is a sweet and crunchy, golden brown chicken dish. The flavors of summer are subtle and soft. I served mine with a peach salsa. Peaches and coconut are like being poolside in the summertime. This chicken would also be great alongside potatoes and steamed vegetables, or on a sandwich.

Crispy Chicken and Roasted Asparagus with a Balsamic Reduction

I’m not positive about many things in life, but there are 3 things I’m absolutely sure of.

1. Without Parmesan Cheese, my life would be very different; and not in a good way.
2. In cooking, a “reduction” is usually a very, VERY good thing.
3. If something is fried, it is generally better than it’s un-fried counterpart.

I usually always have breadcrumbs, parmesan cheese, oil, and eggs. This means that on any given night I am usually in a good position to fry up something delicious.

In our freezer chilling away were these cute, little chicken breast tenderloins. Lovely, bite-sized cuts of chicken breasts begging to be thrown into breadcrumbs and hot oil. To their wish I obliged. I also went a little overboard and decided it was time to try my hand at a balsamic reduction. My roasted asparagus was very happy with this as well.

Tonight’s dinner was unplanned but it came together just beautifully. I knew I had to share it with you.

Crispy Chicken Tenders and Baked Asparagus with a Balsamic Reduction. Doesn’t it sound like it’s straight off some fancy restaurant menu?! Well, the taste lived up to those expectations. And I'm pretty confident any home cook can whip this meal together. Try it for your next date night or dinner party!

 

Here’s what you need:

For the Chicken
1 pound of chicken breast tenderloins
1 egg, beaten
1 cup panko breadcrumbs (Panko breadcrumbs are an airy Japanese breadcrumb. They crisp up even better than the traditional Iitalian-seasoned breadcrumbs and are actually lighter)
1/3 cup freshly grated parmesan cheese
Garlic powder, fresh cracked black pepper, and salt
Vegetable oil

For the Balsamic Reduction
1 cup balsamic vinegar (store brand is fine here!)
1 tablespoon light brown sugar
1 tablespoon low sodium soy sauce

Side Dishes
1 cup quinoa, cooked according to the package
1 pound asparagus, trimmed

Here's what you do:

Get your quinoa cooking in a pot with chicken broth and a little bit of salt.
Pat your chicken tenderloins dry with a clean paper towel.
On a piece of wax paper, mix the breadcrumbs, parmesan cheese, and seasoning.
Toss your chicken into the beaten egg and then evenly coat each piece in the breadcrumb mixture. Press down lightly to ensure a good amount of the coating sticks to the chicken.

Fill a heavy-bottomed frying pan with enough vegetable oil that it will cover about 1/2 of each chicken tender. Warm it up over medium heat.
When the oil starts to move a little on the surface and is slightly smoking, add 2 to 3 chicken tenders. You know the oil is hot enough if there are tiny bubbles around the edges of the chicken.

Cook each tender for 5 minutes on each side until beautifully golden brown.

 

Transfer to a paper-towel lined plate to strain the excess oil. This is so critical because if you do not strain the oil out, you will be left with a soggy chicken.

While the chicken cooks and strains, arrange your asparagus in a single layer on a baking sheet. Toss in extra virgin olive oil. Sprinkle with cracked black pepper and salt. Bake in a 375 degree oven until tender.

 

Just before the quinoa has absorbed all the broth, add the zest and juice of 1 lemon. Cover and remove from heat, allowing the quinoa to become aromatic with lemony goodness. Fluff with a fork before serving.
Now -- to the balsamic reduction!
In a small saucepan, add the balsamic vinegar, brown sugar, and soy sauce. Stir well to combine. Heat over medium heat until just boiling. Continue to stir and reduce the heat to low. Let the balsamic simmer for 10 to 15 minutes (or longer), stirring occasionally to avoid sticking. The reduction will become thick and syrupy. It will also release some of that strong vinegar smell and become a bit sweeter.

 

Prepare your plate in the following layers:

Bed of roasted asparagus.

Blanket with a generous helping of lemon scented quinoa.

Lay two crispy chicken tenders on top.

Drizzle everything with the balsamic reduction.

Cut, dip, eat, enjoy.

Is your mouth watering yet?

Parmesan Crusted Broccoli and Cauliflower Salad

Sometimes, when it is sweltering hot out and the sun beats down on your house all day, your kitchen is the LAST place you want to spend time in.

Here in Boston, it has been REALLY hot.

It's hard slaving over the stove and the oven when the temperature of one's kitchen is already so high that it makes the Heat Miser uncomfortable.

But what does this mean? Just because temperatures are in the triple digits, we must resort to take-out and the occasional scoop of ice cream for dinner? (Don't scoff. I KNOW you have had ice cream for dinner in the past. Sometimes, we are that desperate.)

I say nay. I say, that when the temperatures are climbing and we want to minimize are time in the kitchen, we need to get creative with all the wonderful fresh fruits and vegetables summertime brings to the grocery stores. That's right: I'm talking about entree-sized salads.

Now, I'm realistic. I know that not everyone can feel satiated after having a salad, especially as an entire meal. This is where that creativity and a little bit of compromise comes into play. We should not ruin a perfectly good blend of chopped vegetables, nuts, and cheeses by dousing a salad with croutons and creamy ranch dressing.

Enter stage right: Parmesan Crusted Broccoli and Cauliflower.

I was inspired by Food Network's darling and amazing cook, Giada DeLaurentiis. She took an egg, dipped in florets of broccoli and cauliflower, tossed them in a good parmesan cheese, fried them, and arranged them atop a bed of spinach. I think my mouth was watering during the show.

With a few additions and revisions, last night's meal was light and refreshing yet filling and satisfying. It had amazing flavor and the great crunch of the broccoli and cauliflower balanced beautifully against a lemon vinagarette. Time over the stove is a mere 10 minutes, maximum. This is the ultimate home-cooked heat wave-beating meal.

Here's what you need:

1 head of romaine lettuce
2 cups triple washed fresh spinach
1 cucumber, chopped
2 sliced chicken breasts, chilled
1 lemon, zest and juice
1 cup broccoli florets
1 cup cauliflower florets
1 cup freshly grated parmesan cheese
2 tablespoons italian-seasoned bread crumbs
1 egg, beaten with a tablespoon of milk
1 cup olive oil
2 tablespoons apple cider vinegar
vegetable oil

Here's what you do:

Fill a large, flat-bottom frying pan with enough vegetable oil that it hits about half-way up the pan. Heat the oil over medium heat.
Trim the broccoli and cauliflower florets into bite-sized pieces. Toss in the egg mixture.

 

Combine the parmesan cheese and breadcrumbs with salt and pepper. Toss in the florets until evenly coated.

 
When the oil starts to move slightly and releases a small amount of steam, carefully add in some of your florets. Do not overcrowd your pan or the frying will be uneven. 

Using a search and rescue spoon, gently turn each floret so that they brown on all sides; when a piece is golden brown, transfer to a paper towel-lined plate.

SEARCH AND RESCUE!

 

Continue until all florets are crispy. Cool for 5 to 10 minutes.
Meanwhile, chop your lettuce and spinach. Place in a large mixing bowl with the cucumber and sliced chicken. Zest your lemon over the salad and toss.
In a small bowl, whisk the olive oil, apple cider vinegar, salt, pepper, and lemon juice to create a light vinaigrette.
Pour over the salad and mix until all the veggies are evenly dressed.
Place one serving on a dinner plate and top with 7 to 8 pieces of the cauliflower and broccoli. Enjoy immediately!

Now, I have to say, the parmesan broccoli and cauliflower florets are addicting in and of themselves. It's amazing I had enough left after cooking to add to our salads.

The great thing about this recipe is that the chicken adds a good protein boost, the lemon vinaigrette is refreshing on the palette, and the crispy broccoli and cauliflower keep you full all night long. It is a tried and true summer meal.

What's the most creative thing you have added to your salad? Do you make your own dressing or get help from the bottle?