Saturday, June 29, 2013

Grilled Teriyaki Mahi Mahi

One of the things I love most about cooking is the memories food can spark. When a delicious homemade meal takes you to another time and place, it's like time traveling without the whole time machine thing.

This Grilled Teriyaki Mahi Mahi takes me somewhere tropical. A warm beach with a lovely summer breeze and a cold beer. We all need a "staycation" once in a while, so why not let our food allow our minds travel?!

I made my own Teriyaki sauce, which I think is a great idea because you know exactly what's going into the sauce and you can control the salt content. This is a super simple marinade and odds are you have most of these ingredients in your fridge.

Start by whisking together soy sauce, balsamic vinegar, lime juice, hoison sauce and brown sugar in a small saucepan. This mixture gets brought to a boil then simmers until thickened. Set aside to cool or store in an airtight container in the refrigerator overnight.

Let's talk about the fish. Mahi Mahi can be hard to come by fresh, but if you can find a frozen filet that says "frozen once" this is a great alternative. "Frozen once" means the fish was caught by fishermen and frozen on the boat and has not yet been defrosted and re-frozen. Don't be ashamed. Frozen fish can be a good and cheaper alternative, just be sure you're getting the good stuff!

Get a grill pan nice and hot and generously grease with canola oil. Place the fish on the pan, but away from direct heat. Brush the top generously with the marinade.

Flip the fish and repeat the basting. Then do this once more on each side. So easy and so quick!

I served my Mahi Mahi alongside steamed edamame beans and garnished it with fresh scallions. The fish is flaky and tender, and the Mahi Mahi stands up well against the strong flavors in the teriyaki marinade. I just gobbled this meal up!

You could use this marinade with salmon, chicken, or steak tips if they are more readily accessible than Mahi Mahi. It is salty and rich and full of flavor. Perfect for grilling season!

Tuesday, June 25, 2013

Social Media, Gas Stove Girl, and You!

Happy Tuesday, hungry people!

Gas Stove Girl is branching out into different spaces on the internet. How exciting! Now you can follow my recipe posts from all areas of the world! Joyous!

Ok, maybe it's not quite that exciting. But in addition to Twitter and Pinterest, you can now "Like" my blog on Facebook. Search "Gas Stove Girl" or follow this link.

Also, if you are using an RSS feed to keep all your favorite blogs in one place -- consider following Gas Stove Girl on BlogLovin. RIP Google Reader...

Follow my blog with Bloglovin

Check back in the next couple of days for a delicious recipe for Grilled Teriyaki Mahi Mahi! Happy Day.

Stay cool -


Friday, June 21, 2013

Chicken and Sausage Spinach Burgers

Happy First Day of Summer! Could this weekend look to be any more beautiful? This will be a refreshing change from the rainy and cloudy weekends we've been seeing here in the Boston area.

In honor of summer, I wanted to celebrate with a delicious burger recipe that is sure to impress your friends and family at your next barbeque or cookout. I would even go so far as to say this burger is a great summer dinner party dish -- it's everything you want in a burger with a surprising twist.

I got the idea to make this burger from a restaurant in Boston's theater district called Rock Bottom. Hilarious name and surprisingly good bar food along with their own craft beers. This is a win-win-win situation.

These Chicken and Sausage Spinach burgers are packed with flavor and beg to be eaten atop a soft potato bun with all the fixings. I personally enjoyed mine with lettuce, tomatoes, thinly sliced red onions, and a touch of canola-oil mayo. Cory gobbled his up in no time, and decided to make it a cheeseburger by melting on a slice of provolone cheese. I have a feeling these burgers will be a regular in our dinner rotation!

What makes these burgers so special? Let me show you.

It starts off with a simple and lean base of ground chicken. Into that, we mix in 2 links of sweet Italian sausage--TRUST ME on this one. It's not enough to be overpowering but just enough to turn the white palette of ground chicken into something delicious.

For an additional boost, baby spinach is sliced into thin ribbons. The spinach is soft and tender, a lovely and healthy way to stretch your dollar. For extra flavor, thinly sliced green onions and fresh chopped parsley go in to brighten up each burger. To keep the burgers all together, the finishing touches include a small handful of whole wheat breadcrumbs as well as a few dashes of Worcestershire sauce. I mean, COME ON! Burger paradise.

The burgers are best grilled on a BBQ or indoor grill pan or in a cast-iron skillet. All of these tools will give the burgers an irresistibly crunchy crust and moist, juicy center. I used my trusty cast-iron skillet lightly coated in olive oil over medium heat.

Recipe below will serve 4 large burgers or about 8 generously sized sliders. For a low-carb option, these burgers are flavorful enough on their own and are just delicious alongside a marinated cucumber and red onion salad!

Tuesday, June 18, 2013

How to: Cook Steak Without a Grill

I write this blog from a third floor apartment in Jamaica Plain, MA. As such, we don't really have space for a grill or barbeque. For many college students, recent grads, and young professionals, I imagine this problem does not just affect me.

Turns out there is a foolproof way to cook juicy, delicious steak without lugging charcoal up 4 flights of stairs.

It starts with a very useful and extremely heavy kitchen appliance. That is, a cast iron skillet.

I got my cast iron skillet for Christmas (THANKS MOM!) and I use it  multiple times a week. Although it is a bit heavy and requires from TLC after using it, it really is a fantastic piece of equipment to add to your kitchen. Here's a link to the one I have.

Cast iron is a natural non-stick surface that gets better with age. People have cast iron skillets for years and years. Because the cast iron gets so hot, it creates a perfect crust on meats and vegetables while keeping the inside tender and moist. It can also go into the oven, which allows for easy cooking.

Because of these properties, cast iron is the perfect solution to our steak needs.

Here's how to cook steak on a cast iron skillet

Heat the cast iron skillet on the stove top on medium-high heat. Preheat the oven to 375 degrees.

Pat your steak of choice dry with a paper towel to get rid of excess moisture. Rub your favorite steak seasonings into the meat.

Drizzle the cast iron skillet with 2 tablespoons of extra virgin olive oil. Swirl to coat. Arrange steak in pan. It should make an irresistible sizzling sound when it hits the heat. Cook for 4 minutes (do NOT poke and prod at the steak. Just let it do its thing).

Flip the steak and allow it to cook 1 minute more, then transfer the skillet to the oven. Allow the steak to cook in the oven until desired degree of doneness (or slightly below). For medium, this was about 6 to 7 minutes. Time will vary depending on how you like your steak cooked as well as how your oven behaves.

Remove steak from the oven and transfer to a cutting board. Allow to sit 5 to 7 minutes so the juices redistribute. Serve with your favorite steak sides.

So there you have it - yummy, juicy, steak with a crispy crust. And it takes no time at all. Enjoy!

Saturday, June 15, 2013

Mango Mimosas

I want to talk about brunch.

More importantly, I'd like to talk about brunch BEVERAGES.

There are two reasons people like you and I go to brunch. First, because you are hungover after a night out with friends and need to rehash that evening over a big pile of pancakes. Or second, because you are pretending to be hip and trendy but really you just need an excuse to drink before noon.

Perhaps the most classic brunch drink is the mimosa. Orange juice and champagne. It's a timeless drink, the perfect accompaniment to eggs and bacon and french toast.

With mangoes fresh and in season, I thought it'd be a super idea to give the mimosa a makeover. That is how these Mango Mimosas were born.

These mimosas are just divine because they begin with a rich and sweet mango puree.

Tart and bubbly champagne means it's party time.

A twist of lime is the final touch and makes these a fresh, summertime treat.

Call up your friends. Make a frittata. Perhaps some cinnamon buns. Have some good laughs. And enjoy these fantastic mimosas!

Wednesday, June 12, 2013

Fajita Chicken and Veggies

Back in college we had this wonderful day every week in our dining hall. Maybe you're familiar with some variation of this day.

It was a lunchtime treat. It never got old, even after 4 years.

It was Taco Thursday.

I've been a graduate long enough that I have now deemed it socially acceptable to recreate taco Thursday whenever I feel nostalgic for that lovable dining hall food.

But, also, now that I'm a real grown up I felt compelled to make fajitas instead of tacos.

I really botched that introduction...but whatever. Moral of the story is - I was thinking about Taco Thursday, and then all of a sudden I wanted fajitas.

The recipe below is for saucy Fajita Chicken and Veggies. Tender slices of chicken with crispy sweet peppers and onions mixed together in a tangy, spicy sauce. I love when my fajitas are packed and oozing with a yummy sauce. This filling is the perfect base for your favorite fajita toppings! 

Of course, it's also incredibly easy to whip up this great fajita filling. I start by coating chicken in a mix of salt, pepper, onion powder, and chili powder. Into a hot pan to blacken. Mouth watering!

Next, a mix of sweet peppers and onion slices brown in that same pan. Slice the chicken into thin strips and toss together with the sauteed veggies.

Chicken stock gets whisked together with chili powder, cumin, lime juice, black pepper, and corn starch. Into the pan to simmer and thicken.

And just like that -- dinner is on the table! I enjoyed mine alongside homemade guacamole atop a bed of rice. This would also be perfect tucked inside warmed tortillas with lettuce, tomato and shredded cheese! Happy Taco Thursday -- Enjoy!

Here's what you need for Fajita Chicken and Veggies (Print Recipe!)

1 pound chicken breast, cut into tenders
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon onion powder
2 teaspoons cracked black pepper , divided
2 tablespoons olive oil, divided
2 bell peppers (color of your choice!) sliced into strips (don't slice too thin or they will get too soft!)
1 medium yellow onion, sliced into strips (don't slice too thin or they will get too soft)
Salt to taste
1/3 cup low sodium chicken stock
1 lime, juiced
1/2 teaspoon cumin
1 tablespoon corn starch

Here's what you do

Pat dry the chicken with a paper towel.  Mix together 1 tablespoon chili powder, the onion powder and 1 teaspoon black pepper and rub onto the chicken. 

Heat 1 tablespoon olive oil in a heavy-bottomed frying pan over medium heat. When the oil is hot, sear the chicken in batches for about 3 minutes on each side or until cooked through. Transfer to a paper towel lined plate to cool slightly. Slice into strips similarly sized to the veggies.

Add more olive oil if necessary, lower heat slightly, then add the veggies to the pan. Season with salt and cook until browned, about 4 minutes. Stir in the chicken slices.

In a small bowl, whisk together together the chicken stock, lime juice, cumin, 1 teaspoon chili powder and 1 teaspoon black pepper with the corn starch. Pour into the pan and stir to coat mixture entirely. 

Bring to a boil then reduce heat to low, allowing the mixture to thicken about 7 minutes, stirring occasionally. Enjoy over rice with guacamole or in warmed flour tortillas with your favorite taco toppings. (A margarita wouldn't hurt either! :-D )

Sunday, June 9, 2013

S'mores Milkshakes

Are you excited? I mean, this post is about milkshakes. And not just any old milkshake...a milkshake inspired by the epic summer campfire treat--S'MORES!

I can sense your excitement from here! Sure, it's Monday. But that doesn't mean we can't spoil ourselves. This milkshake is the ultimate indulgence.

I was taking a bike ride around Boston the other day; on my way home I started smelling a campfire nearby. I started daydreaming about backyard campfires on warm summer nights and immediately found myself craving s'mores.

For a second I thought about going to the store and getting all the necessary fixings and making a whole bunch of s'mores. Then I decided that was probably not the most socially acceptable thing to do. So, the obvious solution was to make a S'mores Milkshake.

Let me take you through the steps that stand between you and a most delicious dessert treat.

Chocolate ice cream. Creamy, dreamy chocolate ice cream.

Open-flame toasted marshmallows.

Graham crackers! Milk! Everything in a blender! Whizz it up until it's at the consistency that you like.

Lastly, I drizzle each serving with chocolate sauce and stick in a graham cracker and toasted marshmallow for garnish. How ADORABLE are these?!

And if you think they look mouthwatering, just wait until you take your first sip. Sweet chocolate with crunchy bits of graham crackers and toasted marshmallows. The chocolate drizzle takes everything to the next level. This is truly irresistible.

Friday, June 7, 2013

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.