Nicole Flips for Food

Ramen with Steak and Sesame-Ginger Dressing

4 servings

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1 1/2 teaspoons sugar
1 teaspoon ginger, finely grated and peeled
1 garlic clove, finely grated
1/2 cup vegetable oil
1 1/2 teaspoons toasted sesame oil
8 oz. dried ramen noodles (flavor packet discarded)
kosher salt
12 oz. thinly sliced cooked boneless steak (such as New York strip steak)
1 small turnip, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves
1/4 cup crushed salted, roasted cashews (Chris used pecans)
Optional: 1 tablespoon crushed Sichuan peppercorns

Directions

Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, turnip, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Divide among serving bowls.

Top with cashews, cilantro, and Sichuan peppercorns. Drizzle remaining dressing over servings.

Recipe originally found on Bon Appetit.

Chris made this dish after we were inspired from cold ramen we got at Epcot’s Food and Wine Festival. We had leftovers and ate it cold the next day. It was just as tasty cold, as it was hot.

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Grilled Mahi Mahi with Peach Salsa

2 servings

Ingredients

2 pieces of Mahi Mahi
1-2 peaches, cubed
1 tablespoon red onion, chopped
1 teaspoon paprika
1/2 teaspoon ground garlic
1 teaspoon ground red pepper
salt
pepper
1 teaspoon garlic, chopped
1 tablespoon olive oil
2 cups green beans

Directions

Season both sides of the Mahi Mahi with salt and pepper. Heat up grill to medium heat.

In a skillet, heat up 1 tablespoon of olive oil. Add chopped garlic. Wash green beans and cut off ends. Add green beans to skillet and cook on stove ~8 minutes on medium heat, or until desired doneness. While green beans are cooking, season green beans with salt and pepper.

Grill Mahi Mahi 3-4 minutes on each side.

While green beans and Mahi Mahi are cooking, cut peaches into cubes. Place peaches in a small bowl. Chop red onion and add to bowl. Add in paprika, ground garlic, ground red pepper, salt and pepper. Mix.

Place Mahi Mahi on a plate, and top with peach salsa. Serve with green beans.

This is my original recipe 🙂

Chris is in charge of anything we grill, so while he grilled, I made the salsa and green beans.

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Pork Chops with Scallion Chimichurri and Buttery Black Beans over Rice

2 servings

Ingredients

1 roma tomato
1 lime
2 garlic cloves
13 oz. black beans
2 scallions
1/2 cup jasmine rice
1 tablespoons Southwest Spice blend
1 chicken stock concentrate
12 oz. pork chops
2 tablespoons sour cream
salt
black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons ground red pepper

Directions

Wash and dry all produce. Dice tomato. Zest and quarter lime. Mince garlic. Drain and rinse beans. Trim and roughly chop scallions. In a small pot, combine rice, 3/4 cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine scallions, 2 tablespoons olive oil, and 1 teaspoon Southwest spice. Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice, if desired.

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened, 1-2 minutes. Add beans, stock concentrate, 1/2 cup water, 1 teaspoon Southwest spice, salt and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 tablespoon butter. Season with salt and pepper. Keep covered off heat until ready to serve.

Pat pork dry with paper towels; prick all over with a fork or knife. Season with remaining Southwest spice, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. When cool enough to handle, slice pork crosswise.

Meanwhile, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice and a large pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in a 1 tablespoon butter, remaining lime zest, a squeeze of lime juice, salt and pepper. Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with chimichurri. Cut any remaining lime into wedges and serve on the side.

Recipe originally found on Hello Fresh.

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Tex-Mex Pork Enchilada Bowls with Salsa Mexicana and Spiced Crema

2 servings

Ingredients

1 red onion
1 long green pepper
1 roma tomato
1 lime
1/2 cup jasmine rice
4 tablespoon sour cream
1 tablespoon southwest spice blend
10 oz ground pork
1/2 cup pepper jack cheese
salt
black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons ground red pepper

Directions

Wash and dry all produce, Halve, peel, and thinly slice onion; mince a few slices until you have 2 tablespoons. Halve, core and thinly slice green pepper into strips. Dice tomato. Zest and quarter lime.

In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream and 1/4 teaspoon Southwest spice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Add 2 tablespoons water, half the remaining Southwest Spice, salt and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm.

Heat a drizzle of oil in a pan used for veggies over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in remaining Southwest Spice until combined. Add 1/4 cup water; simmer until mixture is reduced and saucy, 2-3 minutes. Remove from heat. Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide between bowls and top with pork mixture and veggies. Top with pepper jack cheese, salsa and crema. Serve with remaining lime wedges on the side.

Recipe originally found on Hello Fresh.

Serve with tortilla chips.

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Gouda Pork Burgers with Caramelized Sriracha Onion and Potato Wedges

2 servings

Ingredients

12 oz. yukon gold potatoes
1 yellow onion
1 lime
2 garlic cloves
2 potato buns
1 teaspoon smoked paprika
1 teaspoon sriracha
10 oz. ground pork
2 slices gouda cheese
2 tablespoons mayonnaise
2 tablespoons sour cream
salt
black pepper

Directions

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2 inch thick wedges. Halve, peel and thinly slice onion. Mince a few slices until 2 tablespoons. Zest and quarter lime. Grate 1 clove garlic. Halve buns.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (you’ll use the rest later), and a big pinch of salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

Meanwhile, melt 2 tablespoons butter in a medium pan over medium heat. Add sliced onion, 1/4 teaspoon sugar and salt. Cook, stirring, until browned and softened, 10-15 minutes. (Lower heat and add a splash of water if onion starts to burn). Stir in a squeeze of lime juice and sriracha to taste.

While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, remaining paprika, 1/2 teaspoon sugar and salt. Form into two patties, each slightly wider than a burger bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.

While the burgers are cooking, toast buns until golden. In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, lime zest to taste, and a pinch of remaining grated garlic to taste. Season with salt and pepper.

Spread as much sauce as you like onto the bottom buns then fill with patties and sriracha onion. Divide burgers and potatoes between plates. Serve with any remaining sauce and lime wedges on the side.

Recipe originally found on Hello Fresh.

I served this with a side salad. There will most likely be extra sauce, which I used for dipping sauce for my potatoes.

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Cheesy Baked Gnocchi with Zucchini, Herby Ricotta and Garlic Bread

2 servings

Ingredients

1 tablespoon chives
1 tablespoon parsley
2 garlic cloves
1 zucchini
1 demi-baguette
4 oz. ricotta cheese
8.8 oz. gnocchi
14 oz. marinara sauce
1/2 cup mozzarella cheese
salt
black pepper

Directions

Adjust rack to top position and heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince chives and parsley. Mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into 1/2 inch thick half-moons. Halve baguette.

In a small bowl, combine ricotta, half the chives and parsley, a drizzle of olive oil, salt and pepper. Place 2 tablespoons butter in a separate small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic to taste; season with salt and pepper.

Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and tender, 5-7 minutes. Add remaining garlic; cook until fragrant, 30 seconds. Season with salt and pepper; transfer to a plate. Meanwhile, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then drain.

Heat a drizzle of olive oil in pan used for zucchini over medium heat. Pour in marinara sauce; bring to a simmer. Stir in cooked gnocchi; 1 tablespoon plain butter, and a pinch of salt and pepper. If needed, stir in reserved pasta cooking water, a splash at a time until gnocchi is covered with sauce.

Scatter zucchini over gnocchi mixture, then sprinkle with mozzarella. Broil until cheese is bubbly and lightly browned, 2-3 minutes. Remove from oven; let cool slightly. Meanwhile, place baguette halves on a baking sheet; brush cut sides with garlic butter. Broil on top rack until golden brown, 1-2 minutes (careful not to burn).

Halve garlic bread on a diagonal. Dollop baked gnocchi with herby ricotta. Sprinkle with remaining chives and parsley. Serve straight from pan with garlic bread on the side.

Recipe originally found on Hello Fresh.

Delicious vegetarian dish. Baking the gnocchi at the end is optional. I chose not to bake it.

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Korean Beef Bibimbap with Zucchini, Mushrooms and Carrots

2 servings

Ingredients

1 zucchini
4 oz. button mushrooms
2 scallions
6 oz. carrots
1/2 tablespoon ginger
2 garlic cloves
3/4 cup jasmine rice
5 teaspoons white wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons Sriracha
10 oz. ground beef
salt
black pepper

Directions

Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince garlic.

In a small pot, combine rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar, as as much sriracha as you like.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender 3-4 minutes. Transfer to medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, 4-5 minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crips and cooked through, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes.

Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe originally found on Hello Fresh.

Bibimbap is my favorite Korean dish. Stone bowls are great for serving Bibimbap. If you have a stone bowl, place the rice and other ingredients in for serving. Heat the stone bowls up on the stove until you hear the rice crackling. This will allow the rice to be crispy and continue to cook/stay hot while you eat. Use pot holders to carry stone bowls, as they will be extremely hot. If desired, fry an egg to place on top.

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Steak Kabobs

4 servings

Ingredients

1 pound flank steak (or your favorite cut of meat)
Choose from your favorite vegetables:
- 1 medium white onion, sliced
- 1 medium red onion, sliced
- 1-2 zucchini, sliced
- 5-10 sweet baby bell peppers (red, yellow, green), sliced or whole
- grape tomatoes
salt and pepper

Directions

Slice steak into pieces. Slice vegetables.

Place steak and vegetables on skewers, with a steak to vegetable ratio 1:3.

Season with salt and pepper.

Cook on grill approximately 10 minutes, depending on desired center, turning the skewers to cook all sides.

Serve with your favorite side. I would recommend some type of potato.

Recipe originally made by my husband, Chris.

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Honey Sriracha Glazed Meatballs

8 servings

Ingredients for the meatballs

2 pounds lean ground turkey
1 cup whole wheat panko breadcrumbs
2 eggs
1/4 cup green onions, chopped
1/2 teaspoons garlic powder
1/2 teaspoons salt
1/2 teaspoons black pepper

Ingredients for the sauce

1/4 cup Sriracha
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1/2 teaspoon toasted sesame oil

Directions

Preheat oven to 375 degrees.

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2 inch balls (makes roughly 16-20 meatballs), and place spaced apart on prepared baking sheets (or pyrex dish) lightly sprayed with cooking spray.

Bake meatballs for 20-25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8-10 minutes (the sauce will start to thicken), then toss with meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds.

Recipe originally found on Eat Yourself Skinn y.

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Blueberry Phyllo Dough Turnovers

12 servings

Ingredients

1/2 box phyllo dough, defrosted
12 tablespoons butter, melted
1 cup wild blueberries, fresh or frozen
4 oz cream cheese
3 tablespoons sugar, separated

Directions

Preheat oven to 375 degrees.

In a small bowl, beat together the cream cheese and sugar. Stir in the blueberries.

Unwrap and unroll the phyllo dough. Keep covered with a lightly damp towel or plastic wrap while working as it will dry out quickly.

Phyllo dough is very delicate. Handle gently to prevent ripping.

Lay out one piece of phyllo dough and brush all over with butter. Cover with another piece and brush until entirely covered with butter. Continue with two more pieces of phyllo until you have 4 total. Using a pizza cutter, cut the phyllo dough in half the long way, creating two long rectangles.

Place a tablespoon of filling at the end of the dough in the center, leaving space all around. Fold over at 45 degree angle creating a triangle. Then take the dough and fold again at a 45 degree angle, further enclosing the filling. Continue folding making sure the dough remains a triangle, until you get to the end of the rectangle of dough. It is important that the filling is completely enclosed so it doesn’t leak out during cooking. Continue with second triangle. Place finished turnovers onto the ungreased cookie sheet.

Continue with remaining phyllo dough.

Brush tops of turnovers one more time with butter. Sprinkle turnovers with remaining tablespoon of sugar.

Bake 15-18 minutes or until the turnovers are golden brown.

Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated at 300 degrees for 10 minutes to re-crisp the phyllo dough.

Note: Most brands of phyllo, such as Athens comes with two sealed packages inside the box. This recipe uses one of those packages.

Recipe originally found on The Well Floured Kitchen.

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