Herbed Olive Oil Cubes

Herbed olive oil cubes. One of my favorite things about living in California is all of the beautiful fresh herbs and produce that grow year round. I happen to grow my own herb and produce garden. Growing my own herbs and produce means having a fresh supply of tasty ingredients whenever I want. And here is an effortless way to preserve some of your herbs.

This is a great hack for making a flavorful meal on the fly. Just thaw your herb cube or heat it right up in a pan frozen. I love to use it in pasta dishes, stews, sautes, soups, roasts and more. One of my favorites is a nice pasta bowl for two. Just pop a cube in a skillet with a little fresh garlic and red chile flakes. toss in some nice hot pasta and top it off with a little (or a lot) of grated parmesan! Simplicity at its finest. Has anyone ever tried this? Share in the comments below. Have a great weekend everyone!

Xo- Ayesha

Herbed Olive Oil Cubes

Olive Oil (You can also use coconut, avocado, grapeseed, etc.)
Herbs of choice
Ice cube tray ( I buy the cheap ones that you can get at any grocery store)

Instructions:

Wash and dry herbs of choice.

Chop the herbs or leave whole

Mix and match your own blends.

Fill each cube in the tray with herbs about 3/4 of the way full. (You can also use garlic, ginger. And even lemon, orange or lime zest)

Pour oil of choice over herb mixture until filled.

Place the tray in the freezer and freeze overnight.

Remove from tray and place into individual glad bags and label if necessary.

Enjoy!

Jalapeno Cornbread Croutons

Happy Monday everyone! Today I wanted to share a basic cornbread recipe that transforms into a delicious topping for your next favorite soup, salad and more. Jalapeno cornbread croutons! I just throw a little jalapeño into the cornbread mixture a little heat. But you can omit that step if you are not a fan of it. You can even make your cornbread a couple of days ahead of time. Its then cubed and baked off until crisp croutons are created. Crispy and buttery with a touch of heat. An irresistible combination. The croutons while crisp on the outside are nice and chewy inside. I’ve used these to top Caesar salads, chowders and of course my game day chili! what do you like to eat with cornbread? Share below.

Enjoy,

Xo-Ayesha

Jalapeno Cornbread Croutons

2 cups jalapeno cornbread, cubed.
2 Tablespoons butter, melted.

Preheat oven to 400 degrees.

Add croutons to a large bowl.

Drizzle with butter and toss.

On a large rimmed baking sheet evenly distribute croutons.

Bake in the oven for about 15-20 minutes or until golden brown and crispy.

Serve warm over soup, salad, or chili.

Basic Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
One tablespoon baking powder
One teaspoon salt
1 cup milk
1/3 cup canola oil
One large egg, lightly beaten.
One tablespoon jalapeno, finely diced. (optional)

Preheat oven to 400 degrees.

In a large bowl combine all of your dry ingredients and mix well.

In a small bowl add milk, oil, egg and mix well.

Add wet mixture to dry and combine well. You can now add your jalapeño if you choose to.

Pour into a buttered pan or cast iron skillet and bake for 20-25 minutes or until pick comes out clean.

 

 

Grilled Cheese With Rosemary Butter

I absolutely love the simplicity of taking something so simple and elevating it! And whats easier than creating an aromatic and delicious rosemary butter to take your grilled cheese to the next level. This grilled cheese is loaded with swiss, mozzarella, and sharp cheddar cheese. I also add a smear of dijon to fresh slices of bread for some punch and finished off cooked with rich rosemary butter. So If you love cheese as much as me, then you will love this quick take on a classic. I mean there is nothing more satisfying and comforting than a crunchy, gooey, melty grilled cheese!

Xo- Ayesha

Grilled Cheese With Rosemary Butter

Grilled Cheese With Rosemary Butter

Four slices your favorite bread (I used some freshly cut Italian bread)
Mozzarella cheese, thinly sliced.
Sharp cheddar cheese, thinly sliced.
Swiss cheese, thinly sliced.
Dijon mustard. (About 1/2 tablespoon per sandwich.)
One sprig fresh rosemary
2 Tbsp butter, divided.

Add 1 Tbsp butter and to a skillet and heat over medium-low heat and add fresh rosemary to the hot skillet. Saute and stir often until fragrant and butter has started to lightly brown. You can either remove the rosemary from the pan or just move it to the side.

Spread one side of bread with a little bit of dijon.

Add both pieces of bread, dijon side up to your skillet. Top of each piece of bread with all three cheese slices and remaining bread. Once it starts to melt and brown flip over add remaining butter to a pan and cook the other side. About 2-3 minutes per side. You want that beautiful golden brown color.

Slice and enjoy!

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.

Enjoy!

Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!

Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.

Enjoy and have a great weekend everyone!

Xo Ayesha

 

Lamb Sliders With Mint Yogurt Sauce

Happy Friday everyone!

Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!

Game on!
Xo- Ayesha

 

Lamb Sliders With Mint Yogurt Sauce

Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns

In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

Salt and pepper the lamb burgers to taste on both sides.

Cook for 5-6 minutes per side and allow to rest.

Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.

Mint Yogurt Sauce

1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.

Enjoy!

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.

Enjoy

Xo- Ayesha

Fried chicken slider with crispy prosciutto and apple slaw

Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)

I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.

In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.

Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.

Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.

Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!

Crispy prosciutto:

Four slices prosciutto, thinly sliced.

Preheat oven to 350 degrees.

On a lined baking sheet place prosciutto.

Bake for about 10-13 minutes, or until crisp.

Remove from oven and allow to cool. Set aside.

(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)

Apple Slaw:

1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt

Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.

In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.

Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.

(Stir well before serving over sliders.)

Enjoy everyone!