Mason’s Munchies: Beef and Chorizo Lasagna

Spiced Chicken and Cilantro-Lime Rice

Garlic. Cumin. Smoked paprika. Sazon. Can you really go wrong here? I think not.

 

This is my quick way of whipping up some super yummy, spiced chicken thighs. You can toss these in a salad, make tacos, make burritos or burrito bowls, etc. Great for meal prep and an easy go to when you’re running out of ideas.

 

As a side, I made some lightly scented lime and cilantro rice. It’s mostly hands off and pairs very well with the chicken. Top this with a corn salad and you’ve got a bright and flavorful dinner!

 

 

Ingredients

4 boneless skinless chicken thighs, sliced

Oil

Salt and pepper

1-2 tbsp of cumin

1 tbsp of chili powder

Tsp (each) garlic powder, onion powder and smoked paprika

½ packet of sazon

½ tsp of cayenne (optional)

1-2 chipotles in adobo, chopped (optional- more smoke and heat)

Chicken broth

 

Rice:

Rice

Water

Oil

Lime juice and zest

3-4 garilc cloves, chopped

 

1. Heat your pan over medium- high heat
2. Slice your chicken
3. Add oil
4. Add chicken
5. Add salt and pepper
6. Cook until browning and mostly cooked through
7. Add spices
8. Stir, toasting the spices
9. Add a few splashes of chicken broth to deglaze the pan
10. Stir
11. Remove from heat

 

Lime and Cilantro Rice:

1. I cook my rice like pasta so bring water to a boil and pour in however much rice you need
2. Allow it to boil
3. Check for doneness and drain
4. Chop the garlic and cilantro
5. In the now empty pot, sweat the garlic in a little bit of oil
6. Turn off heat
7. Add the rice back to the pot
8. Add the cilantro, lime zest and juice and salt and pepper
9. Stir to combine

 

Pile up that rice, top with chicken and this yummy corn salad. Look at what you did. Look at it. It’s good, isn’t it?

 

© 2018 by Alexa Mason. All Rights Reserved

Cajun Sausage and Shrimp

Ingredients:

 

2 lbs shrimp

½-1lb smoked sausage or andouille

1-2 green peppers

4-5 ribs of celery

1 large onion

4-5 cloves of garlic, chopped

1 28oz can of diced tomatoes

 

1 bundle of fresh thyme

2-3 bay leaves

Generous pinch of crushed red pepper

1-2 tsp of cayenne

Kosher salt

Pepper

(all of these to your preference)

Scallions to garnish

 

 

 

To begin, devein and shell your shrimp. Put your shrimp shells in a pot and cover with water. Bring to boil and then simmer for 10-15 minutes.

 

1. Chop your veg
2. Brown your sausage in some oil.
3. Add your holy trinity and cook until softened.
4. Add the garlic and cook for an additional 2-3 minutes.
5. Add your tomatoes.
6. Strain 4-6 cups of the shrimp stock and add to the pot.
7. Add your bay leaves and thyme bundle.
8. Add salt and pepper and taste.
9. Cover and simmer for about 10 minutes.
10. Add your shrimp. Cover and simmer for about 6-7 minutes.
11. Taste and adjust your seasoning.
12. Serve over rice and garnish with scallions.

 

Adapted from Anne Burrell’s Jambalaya.

Mason’s Dragon Noodles

Tonight my kiddo said he wanted spicy, saucy noodles so Mason’s Dragon Noodles became a thing and I will absolutely be duplicating this in the future.

A super easy recipe. Bold flavors make it difficult to mess this up. It’s also easily adjustable to suit your tastes. My family likes food spicy (hello “dragon” noodles), so feel free to tinker with the spice level.

I was gifted a wok for Christmas. Mommy’s first wok. Seasoning it was an adventure but it was successful! So, this was my first time breaking it in.

If you don’t have a wok, use a cast iron skillet because they hold heat really well and they get super hot. If you don’t have either of those, use a pan large enough to hold what you’re working with. High heat is important, so be mindful of that.

Ingredients:

• 1 large chicken breast, or a few boneless skinless chicken thighs, sliced
• 3 carrots, sliced
• ¼-1/2 bell pepper, sliced
• 2-3 scallions, whites and greens (reserve some greens)
• Handful of chopped cilantro, (reserve some)
• ½ red onion, sliced
• ½-1 tbsp ginger, grated
• 2-3 cloves of garlic, grated
• 1 habanero pepper, chopped
• 1 lb angel hair or spaghetti (you can use your preferred Asian noodles but we usually have these in the house and they work just fine)
• Canola or vegetable oil
• 1/3-1/2 cup low sodium soy sauce
• 2 tbsp rice wine
• 2 tbsp Huy Fong sriracha (the REAL kind with the green cap and rooster)
• 2 tsp sesame oil
• 1 tbsp sambal oelek
• 1 tbsp chili garlic sauce
• ~1/4 c light brown sugar
• 1/3-1/2 cup water
• 1 tsp oyster sauce
• 1 tsp fish sauce

 

1. Boil and drain your noodles.
2. Prep your veg
3. In a bowl, mix up the garlic, ginger, habanero, sugar, and liquid ingredients and whisk together.
4. With your wok or pan on high heat, add some oil and cook your chicken breast. Remove and set to the side.
5. Working quickly, cook your veggies. You want them to keep some texture so don’t cook them to death. Remove and set to the side.
6. Still on high heat, add the liquid to the pan. Bring to a boil and add your chicken and simmer for a bit then add your veggies. Shortly after, add your drained noodles.
7. Using tongs, toss your noodles, cilantro and other ingredients. You want to incorporate them all together as well as you can. This can be annoying but toss in different directions to incorporate. Turn off your heat, your noodles will sop up any extra liquid.
8. Top with reserved cilantro and scallion.

This can be served hot, warm or cold.

 

Enjoy!

 

 

© 2018 by Alexa Mason. All Rights Reserved

Curried Pumpkin Coconut and Shrimp Soup

There are so many layers of flavor here from the mirepoix, to the curry, to the coconut, to the potent shrimp stock and of course, the pumpkin. This is a hearty, homey soup perfect for Autumn!

There are quite a few steps but don’t let this intimidate you. Organize your ingredients, your tools and get to work! I always say, work smarter not harder. Tackle one thing at a time in the order that you will be working. If you are roasting your fresh pumpkin, get that out of the way first. While that’s happening, you can get your shrimp stock simmering. Once you have everything lines up, just bang it on out!

 

Ingredients:

8 cup fresh chopped, roasted pumpkin (3-4 C canned pumpkin)

1 large onion

3 celery stalks

2 large carrots, or 3-5 smaller carrots

4-6 garlic cloves

1-2 lbs shrimp, deveined (save shells)

1- 13.5 oz can of coconut milk

6 tbsp preferred curry powder

5 tsp garlic powder

2 tsp paprika

1 tsp black pepper

Worcestershire sauce

kosher salt, to taste

 

1. If you are using fresh pumpkin, roast this first. You can follow the steps here. 
2. Peel your shrimp and place the shells in a pot, cover with water
3. Prepare your mirepoix
   1. Roughly chop celery, carrot, onion
4. Throw any peels, tops, etc. in the pot with the shrimp, stir.
   1. Bring to a boil and reduce to a simmer, this will be your shrimp stock
      

      Shrimp shells, onion peel, celery stumps, carrot peel and heads

5. Over medium heat, soften the mirepoix. Season with salt and pepper.
6. Add the pumpkin, add your spices plus salt and pepper
7. Drain the shells and peels from the stock
8. Add 3-4 cups of shrimp stock, stir
9. Reduce to simmer for 10-15 minutes
10. Using an immersion blender, food processor or regular blender
11. Return to your pot, bring to a boil and reduce to simmer
12. Add the coconut milk and 1-2 splashes of Worcestershire sauce
13. Taste, taste, taste! Adjust your spices as needed. My family likes bold spice and flavor, you may want a little less or a little more. This is where you taste and adjust.
14. Add your shrimp, stir and close the lid. Your shrimp will gently poach in the soup liquid.
15. Allow to simmer for another 20-30 minutes

Optional:

Top with pepitas, drizzle of coconut milk or chopped mint or cilantro!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

 

Curry Chicken and Veggie Noodle Stir Fry

A few people have requested the walk through to this dinner. I winged that meal. I posted about the dumplings. I knew that I needed a side that incorporated vegetables. I did not measure most of these ingredients. It’s a very quick dish. Just taste as you go and keep adjusting. You can start with what I have below, but adjust to suit your preferences.

Ingredient:

1 box of angel hair pasta

Sliced boneless skinless chicken thigh

Shredded cabbage

Shredded carrots

Scallions

Sliced onion

2 tbsp Curry powder

1/8 c Low sodium soy sauce

2 tsp Oyster sauce

½ tsp Fish sauce

Lower sodium chicken stock, as needed

 

 

1. Salt and bring water to a boil, cook your pasta and drain
2. In a very large skillet or wok, on high heat cook your chicken
3. Cook your veg (minus scallions)
4. Throw the noodles in the pan
5. Add the soy sauce, oyster sauce, fish sauce and curry powder.
6. Using tongs, toss the noodles, the veg and the chicken all together to incorporate the ingredients
7. Taste, taste, taste and adjust as necessary
8. If the noodles start to stick, splash in some chicken stock and continue to toss
9. Top with fresh scallions, whites and greens. Boom!

 

 

© 2017 by Alexa Mason. All Rights Reserved

Quinoa, Chickpea and Feta Salad

This is one of my go-to salads. I am obsessed with all things feta. I’d eat it by the handful, tbh. I often do variations of this based on what I have in my house at the time. This salad can be served warm or cold. Sometimes you just crave a big colorful bowl of veggies. Feta and balsamic go together beautifully.

Some optional add ins:

• cucumber
• zuchinni
• squash
• fresh basil
• fresh mint
• fresh oregano
• tofu
• chopped chicken if you absolutely need meat

Ingredients:

• 1 can of rinsed and strained chickpeas (Garbanzo beans)
• 1 medium red onion, chopped
• 1 tomato, chopped
  • you can use a cup of halved cherry tomatoes
• 2 cup of fresh spinach
• 1 cup (measured uncooked) quinoa
• 1 cup of feta
• 1 tbsp of balsamic vinegar (optional, I love vinegar)
• 1 tbsp of balsamic dressing
• Seasoning, to taste:
  • kosher salt
  • black pepper
  • crushed red pepper
  • crushed mint
  • oregano

1. Prepare your quinoa
   • I prepare my quinoa the same way I prepare my brown rice: LIKE PASTA! Boil it to your desired doneness and then drain in a strainer. Boom!
2. Chop your veg
3. Measure out your seasoning
4. Add to a large bowl
5. Add cooked quinoa
   • The cooked quinoa will warm the salad and wilt the spinach
6. Add seasoning
7. Add dressing(s)
8. Toss
9. Serve warm or cold