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!

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!

Mexican-Style Beef and Chorizo Stew

Well, it's official C.O.L.D. here in Boston. But that's OK! Seriously, it is. That means we can eat soup and stew every night of the week and not feel bad about it.

I love wrapping myself up in a big cozy blanket with a big bowl of soup next to the Christmas tree on the couch--for me, that's what the holiday season is all about! It doesn't take much to keep us warm this time of year. And today, I'm bringing you a recipe that is going to warm you up from the inside out!

In an effort to mix up a classic, I set ahead and made this aahh-mazing recipe for Mexican-Style Beef and Chorizo Stew. A classic beef stew with the flavor turned way up. It's like beef stew meets spicy taco soup. Yum, yum, and more yum!

The base, of course, is meat and potatoes. Stew meat, cut into bite-sized pieces, plus a bunch of diced red potatoes to be exact. As for the heat, a can of diced tomatoes with green chilis and a heavy pinch of chili powder and cumin are just what we need. Why stop there, though? It's cold and snowing and we want spice! Diced chorizo--that's right, that smoky hot cured sausage--is the answer.

Now, generally, when I start making something new, I kind of don't know when to stop (or rather, I don't want to stop). That was just the case with this stew. Once I had sausage in the pot, the dish was begging for a can of a hearty beans. I used pinto beans because they are mild and tender. They just melt in your mouth after simmering on the stove for an hour or so. Finally, as a slightly sweet balance to all that flavor, I dumped in a bunch of whole kernel corn. Alas, I had it.

Oh, and of course, it's worth mentioning the leftover potential here. It's a crazy time of year, so having a few meals tucked away in the freezer for whenever we need them is a game-changer. This stew is delicious the day you make it, just as (or, possibly, more) tasty the next day (lunch!), and tailor made for freezing and reheating all month long. Thank you and you're welcome.

Breakfast Fajita Quesadillas

I've made an interesting habit of spending my weekend mornings using whatever leftovers I have in my fridge to make crazy breakfast mash-ups that are filling and delicious.

Just the other day, I executed a perfect omelette stuffed with BBQ beef brisket from my favorite barbecue restaurant in Boston. I've made countless breakfast burritos with every vegetable and protein I can get my hands on. Why yes, I did take leftover blackberry simple syrup, mixed it up with maple syrup, and poured it all over crispy homemade waffles. The weekends are just the perfect time to spend a little extra time in the kitchen emptying our fridge and filling up our stomachs. 

After finding myself with a whole lot of bell peppers, I knew I needed some fajitas in my life. These Breakfast Fajita Quesadillas were everything I wanted and more. Bell peppers sauteed with a spicy blend of chili powder, paprika, cajun seasoning and lime juice. Perfect soft scrambled eggs, mixed with fresh cilantro. Lots and lots (and lots) of shredded cheddar and pepperjack cheese. All of this sandwiched between a crisped flour tortilla...well, mornings don't get much better than that! 

Now, I realized I named these "breakfast" quesadillas, but really you can enjoy these any time of day. Imagine these for dinner after a long day? They take barely 20 minutes to prepare but the flavors are out of this world.

Oh, and as with any quesadilla, don't skimp on the toppings! I had salsa, lime wedges, and cilantro on hand, but man do I wish I had some creamy avocado slices, tangy sour cream, a bit of fresh pico de gallo..mm, my mouth is watering all over again!

Spicy Sausage, Gnocchi and Kale Soup

SURPRISE! I have a new favorite soup!

I feel like I say this with every new soup I cook, but this one. OH, this soup. It is spicy and creamy, rustic yet refined. The ingredient list is small, but that doesn't mean this isn't packed with delicious flavor. In fact, this is a soup that is dressed to impress - perfect for early holiday get-togethers or as a first course at your Christmas table! 

This Spicy Sausage, Gnocchi and Kale Soup is like a big blanket wrapping you in warmth. It is truly the definition of comfort food. The spiciness of the hot Italian sausage is cooled wonderfully by the heavy cream. The kale is tender and filling, packed with all sorts of good-for-you nutrients. A can of diced tomatoes and a chiffonade of basil seems too appropriate here--their natural sweet and tangy tastes complimenting the sweet cream. 

And let's not forget the gnocchi. I might as well admit it now--I am wholeheartedly obsessed with gnocchi. Big fluffy potato dumplings. What could be better? I never thought to use gnocchi in soup; I was a bit concerned that they would become gummy and create a weird texture in the soup. Turns out, I was wrong. In fact, this soup is just as tasty the next day! 

As with most soups, I strongly recommend serving this with a big piece of crusty bread and a sprinkle of parmesan cheese. Some extra basil gives this creamy soup a much needed freshness. What more can I saw? I wouldn't change a single thing, Let's eat!

Mom's Beef Chili

It seems like every recipe I post from my mom becomes incredibly popular on Gas Stove Girl. I have a feeling this one here will be no different.

Previously from my mother's kitchen that you have loved: Lentil Soup, Baked Macaroni and Cheese.

Currently from my mother's kitchen you will soon love: Beef Chili.

My Mom's Chili is the number one chili in my heart. There is something about it that is better than some other chilis I have consumed. Our family does not really enjoy very spicy foods nor do most of us like beans (I actually like beans, but I digress).

This chili starts out as all good chilis should: with lots of ground beef, a diced onion, and a red bell pepper. A bunch of spices get added to the mix--essential spices--such as chili powder, cumin, oregano, basil, a pinch of sugar, and some salt. Just add diced tomatoes, tomato sauce, tomato paste and some Frank's Red Hot and BAM! Chili is served.

At my house, we've always enjoyed chili over rice, topped with lots of shredded cheddar cheese. This time around, I sliced up crispy Italian bread for dunking (and still topped it with plenty of cheddar!) Enjoy this chili in whatever way your heart desires! Perhaps some chili cheese fries just in time for the Super Bowl? JUST SAYIN'

Shrimp and Grits with Burst Tomatoes

I need to talk about what went down in my kitchen last night. This can't wait.

I've had this opened bag of corn meal chilling out in my cabinet after a corn bread failure for weeks and weeks. I didn't know what to do with it so I just let it sit there.

In a meal brainstorming session I started thinking about Shrimp and Grits. I've never made them before, and I don't think I've ever actually eaten this dish. But, since these are two things I really enjoy, I knew I would like them together.

This is a disclaimer about me not being a shrimp and grits professional. The following recipe is a fun twist on a classic, comforting dish.

Shrimp and Grits with Burst Tomatoes is the most delicious meal I've had in a while--that's a huge statement but I'm sticking to it. I was pretty impressed that it came out of my own kitchen!

Creamy, cheesy grits are loaded into a big serving bowl then topped with spicy crumbled sausage, tender juicy shrimp and boatloads of fresh herbs.

And lets not forget the burst tomatoes. I absolutely love the addition of these tomatoes that have been cooked down with onions in a bit of olive oil. Their flavor just sings.

I'm just going to be honest. I ate 2 GIANT bowls of this while parked on the couch watching hours of Say Yes to the Dress. It felt right. And I think you should do the same. Eating these shrimp and grits is like wrapping yourself in a warm fuzzy blanket. Comfort food bliss.

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 )