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Thursday, February 26, 2015

15 Minute Sriracha Ramen Noodles

Quick and easy meals are something we love. When you are hungry you just want to eat, dangit! My little brother is heading out on his soon and is looking for some quick fix meals to get him through college. I told him I'd start working on his own personal recipe book. 

Cheap quick and easy meals are a staple for almost every household. This recipe is all three. This isn't your standard packaged ramen with a spice pack. This ramen is souped up with real Asian ingredients like sriracha, sesame, and soy. It's got a soft boiled egg in there for some protein, and some greens for color, and you know, the good green stuff. These noodles are spicy and delicious. If you want to turn up the heat, double the sriracha. It'll burn your face off. If you want to tone down the heat, half the sriracha. You can use packaged ramen noodles. Just discard the spice pack. Alternately, you can purchase soba noodles which are very similar and cook quickly. 

Ready In: 15 minutes
Yield: Serves 2 to 4


4 large eggs
1 tablespoon sriracha
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon ground ginger
2 packages ramen or soba noodles
fresh cilantro leaves
green onions, sliced


1. Place eggs in a saucepan and fill with water so they are covered by about 1 inch of water. Bring to a boil over high heat. Once boiling, cover the pan with a lid and remove from heat. Set a timer for 6 minutes. Remove eggs from water and place in an ice bath. Once eggs are cooled, peel. While you wait, prepare the noodles and sauce. 

2. In a small bowl, combine sriracha, sesame oil, soy sauce, rice vinegar, honey, and ground ginger. Stir to combine.

3. Bring another large saucepan of water to a boil. Cook noodles for about 2 minutes, until softened. Drain.

4. Toss cooked noodles with prepared sauce. Top with fresh cilantro leaves, green onions, and soft boiled eggs. Garnish with red pepper flakes and sesame seeds if desired. 

Wednesday, February 25, 2015

Korean Beef Bulgogi Rice and Noodle Bowl (Cupbop Copycat)

So there's this amazing food truck in Utah called Cupbop. I grew up eating bulgogi at home so a Korean food truck is something I could totally dig. They serve beef bulgogi (thinly sliced Korean beef) over noodles, rice, and cabbage with these totally delicious sauces. Cupbop is one of my favorite food trucks and I've chased it all over the place. But I swear, I have to drive 30 minutes to get to the food truck locations. Time to make my own recipe at home.

Now, those sauces are what makes the dish. It is served with a sriracha mayo and some kind of Korean barbecue sauce. Now, I don't know if these are exactly what Cupbop uses in their truck, but I can tell you it is pretty dang good. I've decided to keep it quick by using a plain barbecue sauce and adding in Korean ingredients. It's a nice little cheat. 

Okay so rice noodles, rice, and cabbage, topped with delicious Korean bulgogi, drizzled with sriracha mayo and Korean barbecue sauce....seriously, it's good. We dig it!

Prep Time: 5 minutes
Marinade Time: 1 hour
Cook Time: 30 minutes
Yield: 2 to 4 bowls


2 lb.  flank steak
1/3 cup soy sauce
1/4 cup brown sugar, firmly packed
2 TB. sesame seeds
1 TB. sesame oil
3 cloves garlic, minced or crushed
1/2  tsp. crushed red pepper flakes
1/2 tsp. ground ginger
2 tsp. oyster sauce
1/2 cup sliced green onion
1 package rice (pad thai) noodles
1 cup long grain white rice
2 cups shredded cabbage
1 tablespoon olive oil


1.   Cut flank steak into thin strips against the grain. Slice it as thin as you can and place the strips in a small mixing bowl. 

2.   In a small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinade for 1 hour in the refrigerator. 

3. While meat is marinating, make the sauces (recipe below) and store in the fridge until ready to serve. 

4. Cook the rice noodles according to package directions. Cook the rice according to package directions. 

5.  In a heavy skillet over medium-high heat, saute cabbage in olive oil until cabbage is soft, about 15 minutes. Set aside. 

6.   After marinating the meat, use the same heavy skillet to cook the meat. Heat over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes. 

7. Serve a helping of noodles, rice, and cabbage topped with meat and drizzled with sauces. 



1/2 cup mayonnaise
2 to 4 tablespoons sriracha sauce

1/2 cup plain barbecue sauce
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon ground ginger


1. Make the sriracha mayo: in a small bowl, mix together mayonnaise and sriracha. Adjust sriracha amount based on how spicy you want it.

2. Make the Korean bbq sauce: in a small bowl, mix together barbecue sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and ground ginger. 

Tuesday, February 24, 2015

Oven Roasted Peruvian Chicken (Pollo a la Brasa)

I've been exploring some international foods this week on the blog. Peruvian cuisine is pretty trendy right now. I have a number of friends who have spent time or lived there. I'm also lucky enough to live in an area that has several Peruvian restaurants. The first time I had Peruvian food was about 8 years ago. I was blown away by how much I absolutely loved the flavors. 

Pollo a la Brasa is traditional made over a fire. You can absolutely use this recipe and cook the chicken on your grill over indirect heat. I decided to write this recipe specifically for roasting so you can enjoy it even without a grill. Let's face it, the roasting pan is pretty dang convenient. 

Peruvian chicken is traditionally enjoyed with a green sauce made with aji Amarillo paste , a spicy yellow pepper paste. Now, I realize that isn't exactly something you can generally find in your local grocery store. You can always order it from Amazon, or you can simply omit it and have a completely Americanized version. 

Prep Time: 10 minutes
Cooking Time: 1 hour, 30 minutes
Yield: Serves 4 to 6

Peruvian Chicken


1 (3 to 4 pound) whole chicken, giblets removed
3 tablespoons olive oil
2 limes, juiced
4 cloves garlic, crushed
1 tablespoon salt
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon dried oregano
2  tablespoons butter


1. Preheat oven to 475 degrees.

2. Place the chicken on a roasting pan rack. In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Rub the outside of the chicken with some of the mixture. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Optional, use kitchen string to tie the drumsticks together.

3. Roast in the preheated oven for 20 minutes.

4. Reduce temperature to 350 degrees. Place butter on top of chicken. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture. 

5. Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.

Peruvian Dipping Sauce


1 to 2 jalapenos
1 tablespoon aji Amarillo paste (optional)
1 cup fresh cilantro leaves and stems, loosely packed
2 tablespoons grated cotija cheese (can substitute Parmesan)
1 clove garlic, crushed
1 tablespoon vegetable oil
1 teaspoon white vinegar
1/2 lime, juiced
1/2 cup mayonnaise
1/8 teaspoon salt


1. Combine all ingredients in a food processor or blender. Puree. 

2. Store in refrigerator until ready to serve. 

Monday, February 23, 2015

Russian Fried Pancakes (Oladi)

Friends, I'm sharing an amazing new discovery today. Let me introduce you to Oladi. It's a recipe for Russian Pancakes that will have you craving Russian breakfasts every morning. You may look at the ingredients and say to yourself, "hey, that looks just like a buttermilk pancake." I thought the same thing. Let me tell you, these are a far cry from a buttermilk pancake. These babies are fried, crispy on the outside, light and airy on the inside. It's like some kind of donut pancake and it is pure deliciousness. 

Our Russian friends apparently eat these with jam and sour cream. We enjoyed ours with fresh berries and sour cream. Now, you may be a bit skeptical about the sour cream. Just trust me on this one. Russian sour cream is a bit different than the American kind (higher fat content), but it's served with practically everything. They are on to something here because the sour cream was a tasty touch. You really must try it with sour cream. For reals. 

I don't rave about recipes that often, but this one is a stand out. I can't stop thinking about those delicious little pancakes. I love exploring the breakfasts from cuisines around the world. I swear I could have a whole blog devoted to breakfasts. Let me tell you, I'm loving the Russian breakfast classic. I'm already scheming when I can surprise someone with these. You can bet the next guests to stay overnight at my house will be greeted with these babies in the morning. 

Russian Pancakes. Oladi. Must try!

Time to Make It: 30 minutes
Yield: 3 dozen small pancakes (serves 4 to 6 people)


1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
oil for frying (vegetable or canola)


1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

2. Pour in eggs and buttermilk and mix until the batter is mostly smooth.

3. Heat a skillet over medium to medium-high heat. Pour in enough oil to just barely cover the bottom of the pan. Let the oil heat up. You may have to adjust and readjust the temperature of your heat source as you cook so make sure those beautiful pancakes stay golden brown.

4. Working in small batches of 3 to 4, ladle in about 1 tablespoon of batter at a time into the hot skillet. Fry until golden brown, flip, and fry the other side until it is also golden brown. 

5. Transfer the fried pancakes to a paper towel-lined plate. Serve hot with jam, sour cream, or fresh berries. 

Recipe Adapated from JSpaceFood

Friday, February 20, 2015

Easy Mushroom Risotto

Contestants on reality food shows are always making risottos and are always getting kicked off for their risottos. I feel like it gives risotto a bad rap for the home cook, scaring us all off from ever trying to make it ourselves. Perhaps it is all part of a bigger conspiracy to get us to eat out at fancy restaurants more often that serve things like risotto. Making risotto takes some love and patience, but it can totally be made by an average home cook. Now, if I were making risotto for 100 guests on some food competition it would be difficult simply because a large batch would be insane. Hopefully you as a home cook won't be cooking for 100. A regular-sized batch shouldn't be a problem, and hopefully it won't be getting you booted from your home. 

Now, I'm an absolute sucker for mushrooms, so of course my favorite kind of risotto to make is going to be a classic mushroom risotto. It is creamy, and full of the wonderful  earthy flavors of mushroom.

Time to Make It: 45 minutes
Yield: Serves 4 to 6


6 cups chicken broth
1 tablespoon olive oil
2 lbs mushrooms, thinly sliced (use any combination of portobellos, white, or cremini)
2 tablespoons olive oil
2 shallots, diced
1 1/2 cups arborio rice
4 tablespoons butter
1/3 cup parmesan cheese, freshly grated


1. In a medium saucepan, heat the chicken broth to a simmer.

2. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Season the mushrooms with salt and pepper and saute the mushrooms until nicely browned, 3-4 minutes. Remove them from the pan and set them aside for now.

3. In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Sprinkle on a little salt for seasoning. Toast the rice in the olive oil for about 3 minutes.

4. Pour in 1/2 cup of the simmering chicken broth at a time to the rice skillet. It should pop and sizzle and the rice will absorb the liquid. Stir, stir, stir. Stirring consistently will help the rice cook evenly. Turn the heat down to medium and keeping adding liquid 1/2 cup at a time. Once the liquid gets absorbed, add more. It should take about 30 minutes to add the entire 6 cups of chicken broth.

5. Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and adjust the seasonings (salt and pepper) as desired.

Thursday, February 19, 2015

Healthy Taco Salad with Cilantro Lime Vinaigrette

"Healthy Taco Salad" was the very first post on The Stay At Home Chef. I hope you enjoy this updated version!

I love a delicious salad. They are easy to make and can be totally guilt free if you watch what goes into it. This salad is completely healthy. The fats in it are all good fats (avocado and olive oil) and it tastes amazing. You don't really have to include meat in it if you don't want to as it is tasty and filling enough on its own. In this updated version of the recipe I've included some pan grilled chicken. Tasty, refreshing, and easy on the love handles. What more could you ask for from a salad? 

In this recipe I use my new cast iron grill pan to cook the chicken. I got it for Christmas and I've been using it a ton ever since. We move from California to Utah last Fall and I've been learning why regular people don't grill year round. It gets cold standing outside at that grill! Thanks to my new grill pan I can at least get a similar experience indoors. I still miss my outdoor grill and can't wait for spring!

Ready In: 20 minutes
Yield: Serves 4


1 pound chicken tenders
1 tablespoon olive oil
2 limes, juiced
1 teaspoons chili powder
1/2 teaspoons ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
8 cups mixed greens
2 cups cooked dark red kidney beans
1 cup frozen corn, thawed
1/2 small onion, diced
1 ( 2.25 oz) can sliced black olives
2 roma tomatoes, diced
1 avocado, peeled, pitted, and sliced


1. Heat a grill pan (or heavy skillet) over medium-high heat. 

2. In a medium-size mixing bowl combine chicken tenders with olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.

3. Cook chicken in grill pan until cooked through, about 2-3 minutes per side. 

4. Put rinsed salad greens into a bowl. Top with bean mixture, corn, onion, olives, tomatoes, and avocado. Serve topped with chicken and cilantro-lime vinaigrette. 

For the Cilantro Lime Vinaigrette:


2 cups loosely packed cilantro leaves
1 lime, juiced
1 tablespoon red wine vinegar
1/4 tsp salt
1/3 cup extra virgin olive oil


1. Place all ingredients in a food processor or a blender and blend for 60-90 seconds.

2. Serve drizzled on salad.

Wednesday, February 18, 2015

Vanilla Waffle Cake with Whipped Chocolate Ganache

Yes, you are seeing it correctly. This recipe is all about a cake made in a waffle iron. A delicious vanilla cake batter is cooked in a belgian waffle maker and then layered with whipped chocolate ganache. It is a unique and fun cake the whole family can have a hand in making. It's as easy as making waffles!

I don't even know where I come up with this kind of craziness. My husband and I were sitting at the park on an unusually warm winter Saturday and it just popped into my head. It is such a fun way to enjoy a cake. And I have to say it is much easier than slaving over round cake pans trying to achieve the perfect layers. You could use a cake mix instead of making your cake batter from scratch. I just tend to prefer the from scratch method. We garnished ours with fresh strawberries and raspberries. 

Embrace ridiculousness and make yourself a waffle cake!

Hands on Time: 30 to 40 minutes
Ready In: 1 hour. 15 minutes
Yield: 1 Waffle Cake


1 cup heavy cream
2 cups chocolate chips (milk or semi-sweet)
1/2 cup butter, softened
1/4 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup milk
1/4 cup buttermilk
1 teaspoon vanilla
berries and/or powdered sugar for garnish


1. Make the ganache: bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Once simmering, stir in chocolate chips until smooth. Transfer to refrigerator to cool until it reaches a spoon-able consistency, about 1 hour. Once cooled, use a hand mixer to beat the mixture until it reaches soft peaks. Ganache will stiffen when returned to the refrigerator.

2. Make the waffle batter: beat butter and vegetable shortening in the bowl of a stand mixer until light and fluffy. Beat in sugar until creamy. Mix in eggs one at a time. In a separate bowl, combine flour, baking powder, and salt. In another separate bowl (or liquid measuring glass), stir together milk, buttermilk, and vanilla. Slowly add flour mixture and milk mixture to the stand mixer bowl, alternative between the two.

3. Heat a Belgian Waffle Maker . Scoop a heaping 2/3 cup of batter onto the waffle iron. Cook waffles one at a time. Transfer to a wire rack to cool completely.

4. Assemble cake: layer the cake with at least 4 waffles, frosted with whipped ganache between each layer. Garnish with fresh berries and/or dust with powdered sugar. Store in the fridge.


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