On Benihana at Home

How many of us have gone to Benihana’s (or some other hibachi restaurant)? *RAISES HANDS* And how many of us have fallen in love with that delicious, yellow yum yum sauce?! *RAISES BOTH HANDS* Oh yeah, that’s what I’m talking about. Back when I was still living in the States, Benihana’s was where I always wanted to go for special meals with my mom, and they never disappointed! I would always sit at the end of my seat, bouncing up and down, impatiently calling out “That’s our cart! Awe wait, no, THAT’S our cart!!! Oh wait, no not that one…THAT ONE, THAT ONE FOR SURE!” I mean,  you don’t And every so often, I get that HUMONGOUS craving for a hibachi meal, complete with sauce, chicken fried rice, grilled veggies, and if I’m feeling a little decadent, shrimp. And since the majority of the time I’m feeling lazy as get all, I made a point of trying to figure out how to make it at home…ugh, I’m salivating already…this is not a good look for me right now.

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However, that being said, I have tried to make yum yum sauce at home and it’s just not the same…so I’ve stopped trying. Not to give into failure, but rather I’d much rather enjoy it the right way than just settle for an obvious second place winner…one of these days I’ll find the right recipe for it, but I haven’t found it yet. The ginger dressing is a wholly different undertaking and one that has led to some seriously delicious outcomes that I’m really geeking out about!

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Sure, I don’t have a flat top, and no, my knife skills and coordination are not good enough to do the death-defying knife flips and musical dings, and don’t get me started on potentially creating my own onion volcano of fire (that would end poorly to say the least), but at the end of the day, I have one of my favorite childhood meals on a plate that finds a warm and loving home in my belly. Eating my own heart out on this one! — Cooking Maggie


Benihana’s Chicken Fried Rice from PopSugar

Benihana’s Ginger Sauce from Genius Kitchen

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On Whole30 [Day 2-15]

This week was all about fighting against cravings, and not being so concerned with meal planning, which fell to pieces anyway…it’s just not my thing. I can see how it’s helpful for sure, but by the time I say, “Yes, I will cook that,” I don’t want to eat it or make it come grocery shopping time, so then, I’m searching for something that looks more appetizing about a half hour before I hit the store, and that’s what I end up making for dinner…which is super weird for me because I’m totally an OCD planner rather than a fly by the seat of my pants kind of person. (I have a large suspicion that this is Frankie’s spontaneity rubbing off on me.) But it works for me and my method of cooking, and that’s what counts. And I always try to plan around what’s already in my fridge so I’m not wasting (like how a recipe calls for spinach or collard greens, but I have a bag of green beans that haven’t been eaten yet, so that’s what I end up making instead).

But the cravings have been…particularly bad this week. Pizza has been our biggest craving, especially Lou Malnati’s thin crust sausage & sliced tomatoes, no, wait, Piece Pizzeria pan pizza with white sauce, mashed potatoes (I promise, this is NOT a weird topping for pizza, it’s so so good), sausage, pepperoni, and sliced tomatoes…with a growler of Golden Arm…oh my gosh I’m not doing myself any favors by talking about it, but there you have it. It’s not that pizza was our crutch, it definitely wasn’t, but pizza is something that we would gravitate towards when it was date night at home or one of us had a REALLY crappy day (we’re talking borderline tears territory to require a pizza pick me up). But we’re halfway through and feeling more determined to make it than ever! Pizza cravings be darned! And honestly, I think it’s also that, because Frankie was born & raised in Chicago, pizza (among other Chicago staples) was a big part of his diet in the grand scheme of things (not the everyday or weekly scheme of things). Family dinners with his family on Sundays usually involved pizza because it meant getting more things done and spending more quality time together, and there’s nothing wrong with that, but I think that’s definitely where this particular craving stems from for him, and in a way for me too, since I’ve been going to Sunday dinners for the past, oh, five/six years?

That’s not to say we haven’t learned anything about this experience. Frankie has definitely felt the effects of eating cleaner, on top of being more mindful of what he’s eating. For me, I think it’s more about strengthening my willpower to not give into to unhealthy foods, that and not being so hesitant to try Paleo/Vegetarian dishes more often. Veggies never hurt anyone, and I will also say that both Frankie and I have noticed we’ve slimmed down a little, which is always a great benefit, and when you see good results, you’re more likely to continue to eat better too. I’m not saying this whole process is easy, it isn’t, but it’s not impossible, and a lot of times, I think that’s been the most difficult hurdle to jump in starting this. Can we do it? How much of a change are we going to have to make to be able to accomplish a goal we’ve set our minds to? Honestly, not much change—maybe 1 hour on the weekend to organize our cupboards/fridge/freezer and post stickies where bad food is hidden so we know to avoid it—and yes, we can do it, we are doing this.

I know this isn’t for everyone, and in absolutely no way and I’m trying to push this on anyone because that’s not fair, and that’s not doing anyone any favors, BUT from my personal experience, this has been really helpful in shifting our view on food in our everyday life. We’ve even talked about doing a Whole10 or Whole7 every month/every other month just to keep these lesson we are learning fresh and ensure we’re not slipping back into bad habits. THAT’S been the biggest thing we’ve learned and fought against. No more bad habits, though I’m not going to lie, the occasional shared pizza with a growler of beer with Frankie is something I have no plans or intentions of giving up. Moderation is key here. Not every week or month, but occasionally, especially when those nights involve a movie at home and my sweatpants! ❤ Ah, l’amor! — Cooking Maggie


Day 8

Dinner: Leftovers


Day 9

Breakfast: Smoothie – Banana & Berries

Lunch: Leftover Stuffed Pepper

Dinner: Steak, Lobster, & Roasted Cherry Tomatoes


Day 10

Brunch: Hashbrowns with Onion, Bell Peppers, & Ground Pork

Note: I added to the ground pork the following: ½ teaspoon of cayenne & crushed red peppers, 1 teaspoon of caraway seeds, oregano, Italian seasoning, salt, & pepper. This will kind of get you that breakfast sausage taste using pork that’s compliant! I also diced up ½ an onion, ½ green bell pepper, and ½ a red bell pepper for color & veggie freshness!

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Dinner: Zesty Chicken Bites & Marinara

Note: To quote one of my favorite rascals, OH MY LANTA! These are so, so good! Even Frankie liked them, and I know I shouldn’t be shocked, BUT I AM! The dude actually ate these healthy nuggets, and we made them again on Sunday because we had some left over tenders! I did use ground flax seed instead of almond flour, but I don’t think there’s much difference between the two.

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Day 11

Brunch: Zesty Chicken Bites & Marinara

Dinner: Beef & Broccoli with Spaghetti Squash Chow Mein

Note: The chow mein was SO good! Definitely a keeper and one I will be returning too in the future when I want to make something just a little healthier. The beef & broccoli was super delicious too, and there was barely enough leftovers for just one of us! This was a solid meal, and I think next time, I’ll be doubling it! YUM!

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Day 12

Breakfast: Cold Banana Coconut Bowl

Note: Tastes just as good cold as it does warm, and I was feeling incredibly lazy this morning, so sue me…sometimes my lifestyle does not fit into what the recipe calls for.

Lunch: Leftover Shrimp w/Chimichurri Sauce

Dinner: Lettuce Taco Night (Leftover Carnitas, Guac, Homemade Pico, Leftover Salsa Verde, & Leftover Chimichurri)

Note: Honestly, chimicurri on tacos, not my favorite, even though it’s delicious on steak and can be delicious on jerk or lime cilantro chicken, but my carnitas were better accentuated with the guac and pico pairing.

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Day 13

Breakfast: What was supposed to be a Paleo Strawberry Pineapple Smoothie Bowl that turned into just a smoothie because I was running late…

Note: Okay, so picture this, it’s 6:45am and if I want to make it to work by 8, I need to be out the door by 7:10/7:15, and I’m not dressed, the pup needs to be fed and taken out, and my lunch bag isn’t packed…I was rushed, and last night was too tired to prep bags/containers for the next morning, BUT that won’t be a problem tomorrow morning, so I can actually eat this the right way! Oh, and to make it whole30 compliant, don’t add honey, which it honestly didn’t need anyway, and don’t add oats. When I make it tomorrow, I’m going to top it with some blueberries, nuts (undecided as to which one, but probably going to be walnut because I’m super predictable), and coconut flakes! Oh, and for the fruit, I used fresh pineapple (which you should be able to buy in two forms: cored but unsliced, which is cheaper, and cubed), fresh strawberries (about 10 small ones), and frozen mango chunks. I also used a whole30 compliant almond milk from Califia Farms (unsweetened!)!

Lunch: Left over beef & broccoli & spaghetti squash chow mein

Dinner: Bacon Ranch Chicken Poppers w/ Ranch Dipping Sauce

Note: A no no recipe here, the first in our entire month that we haven’t liked, so I’m not going to include the recipe. The texture was too soft, and the carrots that were included in the recipe made the whole thing too sweet. And the ranch dipping sauce was off…Frankie said too oily, and I did use avocado oil, so he’s not wrong, but I’m not sure what was so off putting for me. The whole meal just wasn’t the best, so Frankie & I both agreed that we would not try this one again. Not all of them can be winners after all…BUT I have a feeling that using ground chicken was where I erred. The chicken bites we made over the weekend were OUTRAGEOUSLY good, so I think tomorrow, I’m going to try again with some chicken tenders, and perhaps almond flour vs. coconut flour, and see if that doesn’t produce some better results. I’ll even add the bacon to the top of each nugget so it looks cute! And I found a different ranch that actually looks yummy!

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Day 14

Breakfast: Apple Sandwiches! Yum!

Lunch: Sweet Potato Soup, topped with bacon, and served with a side of roasted green beans

Note: Another loser recipe for us…it could be that I used sweet potato instead of butternut squash, or maybe it was because there was ginger in it? I don’t know, but it just had no flavor depth…it was weird, and I was a good sport and ate it for lunch, but nada. I’m not going to make this one again. Whomp…

Dinner: Bacon topped Ranch Nuggets with Dump Ranch Dipping Sauce

Note: Okay, so after yesterday’s complete failure, I couldn’t let myself be defeated, so I decided to try again, and this time, I kept the bacon separate, no carrots, and used tenders like I did over the weekend. The covering was the Ranch spice mix linked, and I used almond flour instead of coconut flour, and I cooked the bacon separately, cutting them into bite-sized pieces to top each nugget with. They were BOMB! And I liked this ranch recipe way more than the other, but Frankie has this weird gift where he can tell when something isn’t actual dairy…it’s the main reason he hasn’t jumped on the almond milk/coconut milk bandwagon that I’ve become a part of. And I know this because I have tried purchasing other kinds of milk (ranging from fat free to 2%) and he hasn’t liked ANY of them. If it’s not Oberweis 2% milk, he won’t drink it. It’s weird, and I have no idea how he can tell, but he can…so Whole30 Ranch is not going to be a thing for him. Ohhhhh well, still a great dish, and a VERY easy to make appetizer! Possibly one that will make a reappearance at our annual XMAS party!

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Day 15

Breakfast: Pineapple Strawberry Smoothie Bowl, the right way…

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Lunch: Chicken Piccata with Green Beans

Note: I made this last night, and it was SUPER easy to make! However, 1) I did not butterfly my chicken breasts and kept them whole. 2) I did not coat them (didn’t feel like it, and frankly, I don’t always like the coating), just salt & pepper, and pan seared them to almost fully cooked. 3) Once I removed them, I added in the stock, lemon juice, and capers, let it bubble, then added the chicken back in, and stuck it in the oven (375℉ for 15 minutes), adding a bunch of green beans, garlic, and lemon slices at the 8 minute mark. I did check the chicken with my meat thermometer at the 15 minute mark to make sure it was fully cooked, and if it isn’t, check again every 1 minute till it is. But it was easy and it came out smelling great! Frankie even had the smallest portion for dinner last night because it was fresh, and he ate every bite!

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On Whole30 [Day 2 – Day 8]

I’m sorry for the length, but I did warn I was going to be as accurate as possible. So far, with a week in, and yes, I’m having some cravings, but not as bad as I would have thought. Day 2 I think was the worst for cravings (cheese, chocolate, rice), but after that, especially if I just started to walk around my office when I noticed I was having cravings, or go and get some water, it made all the difference in being able to stay strong and not give into temptations, which I’m incredibly proud of myself for this! Frankie’s biggest cravings are the Chicago staples he grew up on (and cheese, definitely cheese), but he has also noticed the positive changes to make this whole journey worthwhile! Where we are in the typical timeline are different (he’s going through the cravings phase right now, while I’m dealing with a slight decrease in my energy levels, which I know will get better in another day or two), but it’s safe to say that we almost should have done this sooner. It’s going to have a permanent effect on how we view food when we go out and how we eat at home (which wasn’t terrible to begin with, but now I know it can be better), which is part of what this whole experience is supposed to be helpful in dissecting! That and how certain foods have a negative impact on our bodies on a personal level, and I’m curious to see how the reintroducing period goes! Oh! And all links to recipes will be included within the post, rather than after the post like I normally do!


Day 1
Oh my gosh, my work out today, the worst…definitely feeling the lack of energy for sure, but that was to be expected. I’m going to be taking the Whole30 advice and cooling my jets this weekend so as not to completely overdo it. I am, however, officially on the right track for making meatballs! Baking to have the meat set, then a quick simmer in sauce (which I think should be simmering about an hour prior to even making the meatballs themselves, is the way that best works for me! And the fact I don’t have to mess around with figuring out the egg and bread combination made it 100% easier! This time I used a mixture of pork & beef (2:1 beef to pork), and it was a tiny bit dry, but that was because 10 minutes in the oven and 20 on the stove was too long (I was following the recipe guidelines because I am still in my experimenting phase to just find a good point for me to work from, which I know I’ve found now!), so in the future 10 in the oven, 10-15 on the stove, CHECKING periodically! Oh, and I won’t use pork again because the meat came out white, which looked weird…instead I’ll use veal & ground beef, or just ground beef. But overall, really yummy, and I think next time I would even potentially double the spices so they really come through! Also, Frankie enjoyed the squash, which I never would have thought he would, but it’s so encouraging to know that he is really down to eat whatever I make, and instead of telling him ahead of time, just serve and let him enjoy it! We’re going to make it through this month! No question there!


Dinner: Spiced Meatballs in a Tomato Sauce w/Roasted Spaghetti Squash

Notes: Due to the fact that I couldn’t find any dried chilies or canned chilies without sulfites or non-compliant oils, I decided to simply make the meatballs with the spices I could, and made a different sauce that I had tried before. I will say one thing though – after you stick the meatballs in the oven, CAREFULLY remove them from the pan, drain the oil, THEN put them back in and top with sauce. Our sauce was super oily and didn’t thicken as nicely as I would have liked while simmering. Just a thought! I also added a little bit more of the spices I put in with the meat.

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Day 2

Definitely felt a little sluggish, and hungry, and don’t get me started on my cravings…being at work today was the worst because everyone was eating delicious Lebanese food (our office has an order in service that you can choose something from two previously chosen restaurants each day, which is great when I don’t have enough leftovers to make a meal) and then someone munched on a piece of chocolate…yeah, get out of here with all that! But, I was able to stifle my cravings with healthy food like carrots and Cutie segments, and a little walk around my office while sipping on some water! Thank you Whole30 for that trick!


Breakfast: Warm Banana Coconut Bowl

Notes: This was so easy to make, and while I did have to bring a bigger bag to hold my components—my own bowl, my adorable bowl holder, a jar to hold the leftover coconut milk, the can of coconut milk itself, and a can opener (I ended up buying a spare one to leave at my office)—it was really delicious, and I can’t believe how much I actually enjoy the taste of coconut milk!

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Lunch: Leftover Chicken Thighs

Dinner: 20 Minute Shrimp & Sausage Paleo Skillet

Notes: For the skillet, I had a jar of homemade chili oil that a friend gave me, so used that in place of regular olive oil, and it was the best choice I could have made! The whole meal was soooooo delicious! Definitely a keeper recipe for sure, but I think I also need to learn how to make my own chili oil for future uses!

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Day 3 & Day 4

Our first weekend on the Whole30, and probably not the smartest thing we could have done for ourselves, BUT it was the first time in…20 odd years that Salisbury was going to play Ohio Wesleyan University (OWU)—Frankie’s & my alma mater where we met and fell in love and all that romantic goodness—AT OWU! Frankie decided that we needed to be there and so we drove the 5 and 1/2 hours to Delaware, Ohio and went to the game! The difficulty in this spontaneous decisions was not whether we bring Tuggs or not—becuase we did, thankfully there are a couple of dog-friendly hotels about two minutes from the main drag—but rather, how were we going to eat. Delaware is a very small town in mid-Ohio, about 20 minutes north of Columbus & Ohio State University), and their restaurants aren’t really the most…dietary restricted friendly if that makes sense? We’re talking diners and burger joints and basic college town food necessities, all of which are incredibly delicious, but not great when you’re going Paleo. So, to make it as easy as possible, I packed. I packed A LOT! I packed dinner, breakfast, lunch, and snacks so as not to fall into temptation and dive off the Whole30 wagon. And let me just tell you, making dinner in a moving vehicle ain’t easy, and I don’t recommend it, BUT it wasn’t impossible either, and it kept us full and going for the small hiccup we had with Frankie’s car (which meant turning around an hour in to go back to Chicago to get my car) and the majority of the day that we were there! Plus, it meant we got to drive around real quick and visit old haunts and show off Tuggs, who was an INSTANT hit with the college kids, but that was a total given! Definitely don’t have ANY more plans to travel during this month if I can help it though!

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Day 3 Breakfast: Bacon & Apple Slices with Almond Butter, Blueberries, and Pistachios

Notes: While I did buy pistachios, I actually decided to use walnuts because I prefer them, but the slices themselves were SO good, refreshing, and filling!

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Day 3 Lunch: leftover meatballs

Day 3 Dinner: Chicken & avocado BLT on the road! & homemade mayo

Notes: The mayo recipe I got from the Whole30 Program Book, and it was really, really easy to make with my mini food processor, and I bought a Simply Organic Rotissere Chicken, but had to make sure there wasn’t added carageens or sugar, which I was surprised to see in a lot of the rotisseries I used to buy, but will never again. The Simply Organic chickens at Mariano’s are compliant for my Chicago readers! Also, here’s the Whole30 Cookbook Mayo Recipe!


Day 4 Breakfast: Hashbrowns with peppers & onion

Notes: We asked specifically for it to be cooked in oil, and Frankie got an egg to go with it! Worked out really well in our favor!

Day 4 Lunch: Greek Salad (from Whole30 Program Book), leftover chicken meat, Apples with Almond Butter, Blueberries, & Walnuts

Day 4 Dinner: Leftover Shrimp & Sausage Skillet


Day 5

No real change today, but definitely feeling a little tired. Not a ton, but tired.


Breakfast: Breakfast Smoothie

Notes: I know, I know this isn’t the best thing to eat with Whole30 because they prefer that I actually eat my food, BUT when I have just driven back from Ohio, it’s late, and not enough time to go grocery shopping, you work with what you’ve got. I won’t make a habit of it, but it’s a great alternative for when I just don’t have any time.


Breakfast Smoothie – Banana & Berry

  • 1 banana
  • ½ cup of frozen berries
  • 1 cup almond milk (unsweetened)
  • 2 tbsp walnuts
  • 2 tsp ground flax seed
  • 1 tsp coconut flakes

Instructions: Blend all ingredients together until smooth. Then, well, enjoy!

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Lunch: Leftover Greek Salad, chicken meat, blueberries, oranges

Dinner: Frankie’s Bunless Jalapeno Smash Burgers (with homemade ketchup from the Whole30 Program Book, AND we used lettuce instead of buns!)

Notes: The ketchup recipe in the book isn’t bad, but I didn’t feel like it was the best for what we were hoping/going for. SO! I started digging around and I plan to try this recipe out next: Whole30 Ketchup


Day 6

Today I woke up feeling like a million dollars, but when we got to the end of the day, I have never felt more tired in all of my life. I felt hungover or developing a head cold, which meant I was stuffy and mentally sluggish, and the only thing I wanted to do was lie down and veg…so I did. I managed to still go to the gym (seriously patted myself on the back for putting the effort in), and then when I got home I cleaned my floors and get the kitchen in order again, but that’s when I said, “Nope, I’m done,” and proceeded to take an HOUR long bath (#treatyoself) and then vegged on the couch with Frankie in my comfiest pj’s and my 3DS (yes, I’m a super nerd, and it’s the best way for me to destress). Best decision I could have made for myself!


Breakfast: Oven Roasted Breakfast Potatoes

Notes: I LOVE these potatoes, and are my go to when I’m feeling like a hearty, easy to make hash! I have one more hash on the docket for this week, but I adjusted the recipe slightly by adding fresh thyme & rosemary into the potatoes before baking them, so they could get extra potent! I also added some diced green bell pepper too, but I know others who have added or changed up the veggies they used!)

Lunch: Spicy Southwest Whole30 Stuffed Peppers

Notes: I made these the night before and I adjusted the spices/added a few things because 1. It was a little dry after it was said and done, and 2. It tasted like…nothing, SO I Cooking Maggie-fied it, as I tend to do when things aren’t to my taste. Additions included: upping the ground pepper to 1 teaspoon, with a spare teaspoon at the end to taste; upping the chili powder to 1 teaspoon; upping garlic to 2 teaspoons; upping cumin to 1 teaspoon (all the increases are to match the 1 teaspoon of paprika because I think it should be a 1:1 ratio so it’s not just SPICE!); I added ½ teaspoon of onion powder, ½ teaspoon garlic salt or granulated garlic, ½ tsp crushed red pepper, and at the end ½ cup of chicken broth, but I added it ¼ cup at a time to ensure I wasn’t going overboard on moisture and ending up with a soup.

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Dinner: Smoothie

Notes: I know, I know, smoothie, not great, but I hit my major wall yesterday in terms of how I was feeling, which wasn’t great. I think I’ve had just a steady feel of the Whole30 hangover phase for this entire week, and usually at night, and by the time I finished cleaning the floors and my kitchen, I was just way too tired to make the carnitas I had planned to make, so, I just didn’t. Frankie had some of the breakfast potatoes for dinner, and I made myself a smoothie because I wasn’t feeling hungry to begin with, was slightly nauseous, and was the only thing that sounded remotely appetizing. Not great, but at least I had something, and in my mind, not eating anything is much worse than drinking my meal.


Day 7

Definitely wasn’t feeling as burnout today as I was yesterday, but I definitely feel sluggish and took it easier. Still went to the gym and had my session with Dana, but thankfully, I had enough time beforehand to prep most of dinner so that, when I got home. it was a set and forget kind of situation, which gave me time to tidy the kitchen, prep lunch, AND do laundry. Still exhausted by the end of it, but in the good way. Oh, and physical changes include my normal work pants feeling looser and my stomach getting flatter (and I know that my working out has a good amount to do with this change as well)! I’m trying so hard not to focus on the physical aspect of this whole thing because that defeats a lot of what I am supposed to be focusing on, but that being said, I definitely feel more motivated to stick to these changes as a result of what I am seeing! Nothing better than feeling good in general, and feeling great about myself! All about that self-love right now!


Breakfast: Breakfast Potatoes

Lunch: Leftover Stuffed Pepper filling & Last of the Greek Salad

Dinner: Chicken Carnitas with Salsa Verde & Warm Fajita Veggie Side

Notes: To make this Whole30 compliant, don’t use honey, and don’t serve it with rice or tortillas, but the chicken & spices portion are all compliant and makes for a great set it & (kind of) forget it meal during the week! I still didn’t make it with the pepitas or acorn squash because I was feeling lazy. I’m sure I’ll try the acorn squash at some point, but tonight was not that night. The veggies were just green bell peppers, onion, and zucchini.


Day 8

Happy International Women’s Day! Today I’m feeling upbeat, bright, a little tired, but I went to bed way too late last night, which is my own fault, but I couldn’t care less because my lunch today is EPIC! SCALLOPS YA’LL! For real, big ol’ sea scallops! ALL FOR ME!!!! Mariano’s was having a GREAT sale on their frozen scallops, which came in a 1 pound bag for about…$12?? And I think there were 11 in there, but only 8 made it to lunch because, you know, I gotta make sure it’s not poisonous as I’m cooking it! So I definitely plan to keep my eyes peeled for more of those deals so I can snag a few more frozen bags to stash for a day when I need a lunch filler! But this salad, scallops aside, was bomb in itself! The vinaigrette was unbelievably tangy and slightly spicy, but completely light and refreshing! I ate EVERY bite, and might steal some of the shrimp I made for Frankie’s salad to make another helping of it for tomorrow! I don’t think it’ll be as good as my scallops, BUT I know it’ll be delicious! Another recipe to keep in the bank!


Breakfast: Apples with Almond Butter, Bananas, and Walnuts

Lunch: Asian Seared Scallop/Shrimp Salad (from Whole30 Cookbook)

Notes: Frankie doesn’t like scallops, so I seared up some shrimp for him, and some scallops for me because I LOVE SCALLOPS, so any excuse to get some and eat some (even if it means I’m cooking two proteins at once) I’m in! And it was SO SO good!!!

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So that’s one week down, three more to go, and I will say, the days are flying and I’ve stopped noticing any cravings or that I’m even on a diet, though when my coworkers eat Lebanese food, or Jimmy John’s BBQ Chips (the best!), I do have those pulls of wanting just a little nibble….no, no, I’m going to be good and keep my will strong, but it’s not easy. It’s not hard, but it ain’t easy either. Anyway, until next week readers! Sorry for all the overload of recipes, but I hope some of them are helpful for any of you looking to take a healthier approach to eating at home, and if you do, you WON’T be disappointed! And to my East Coast readers, stay safe! — Cooking Maggie

On Authentic Chimichurri

Shortly after my trip to Israel, Frankie and I decided to spend the evening at the Culinary Fight Club: Pitmasters event that took place in the parking lot of The Hard Rock Cafe! We went for an early celebration of our 8 year anniversary together (and little did I know then, an early celebration of our engagement to take place two weeks later), and while I won’t spend a bunch of time talking about the event itself, I did learn a very valuable lesson on chimichurri. I’ve been making it wrong this whole time. So quick back track to the event, just to give as brief a snapshot as I can: WOW. Not wow, or Wow, but WOW! It was a WHIRLWIND of running to get ingredients, of chefs & their team prepping various dishes and components, and all the while chefs are taking photos with fans, talking about their game plan, talking about their own restaurants, joking around with the friends who had come out to support them, and all the while, the smells made my stomach grumble with anticipation.

Thankfully, Hard Rock Cafe offered numerous little morsels to munch on while we waited for the end of the two hour cooking time, judging, and our own turn to sample (and because there were maybe only fifty or so people there, a lot of us got seconds, and if you were lucky, thirds of the samples being handed out). That night, I had, I want to say, the best bite of fish (Texas Red Drum) I’ve ever had by chef Kristina Gaardbo & her husband Greg, both of whom own and run the Chicago Culinary Kitchen in Palatine (only open on the weekends till they’re sold out!), and I also sampled the best chimichurri I’ve ever had, courtesy of chef Dylan Lipe, the executive chef of Budlong Hot Chicken in Lincoln Square.

But the trick and key to making chimichurri? NO CILANTRO!

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Apparently, cilantro is not authentic to a true Argentinian based chimichurri sauce, but rather parsley & oregano are the two main partners in this dish! WHO WOULD HAVE THUNK, and while normally I would think anything with cilantro in it is delicious, I am no longer of that mind set when it comes to chimichurri. Now, I make about a jar full of this stuff, and will dabble it on almost anything I can for that week, because as the herbs sit in the olive oil (I always let it come to room temperature before serving, or give it a quick heat on the stove over a very low flame for a minute), everything melds together more, mellowing out the initial grassiness of the parsley. With a slight of hand with some salt, pepper, chili flakes, and a little garlic and vinegar, then BA BAM! Authentic chimichurri. My additional trick that I picked up was to blend the mixture to get a creamier consistency, but you don’t have to blend it if you don’t want to, especially if keeping with authentic presentation, but I just loved the creamy texture that Chef Lipe presented with his meat at the Culinary Fight Club.

So if you like chimichurri, and haven’t tried it this way yet, DEFINITELY DO SO! It’ll be a game changer, no doubt about it! Oh, and if you haven’t checked out Culinary Fight Club, definitely take a gander and maybe even go to an event! It’s well worth the price for the amount of delicious food you get to enjoy! —Cooking Maggie

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Authentic Chimichurri Sauce

Ingredients:

  • 2 cups packed Italian flat-leaf parsley (about 1-2 bunches)
  • 1/2-1 cup packed fresh oregano (if you’re not the biggest fan of oregano, stick to 1/2 cup, but I love it, so I go a full 2:1 ratio with the herbs)
  • 4 garlic cloves
  • Pinch of red pepper flakes
  • 1 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup sherry or red wine vinegar
Instructions:
Classic: Pulse parsley, oregano, garlic, red pepper flakes, salt and pepper in a food processor until finely chopped. Scrape parsley mixture into a bowl and stir in olive oil. Finally, add the vinegar to taste (since not everyone likes it super tart, and I personally love it to be a little less abrasive, so I sometimes don’t add the full 1/4 cup). Let the mixture sit at room temperature for at least 1 hour before serving so the flavors can meld.
Blended: In a blender, add parsley, oregano, garlic, red pepper flakes, salt, pepper, and olive oil. Blend till smooth, adding more olive oil a little at a time if needed. When at the desired consistency, add vinegar to taste (add a little at a time) till at desired tartness. Let mixture sit at room temperature for at least 1 hour before serving so the flavors can meld.

On Newness: Plates, Tips, & Risotto Done Right

img_2623In the spirit of a new cookbook, I wanted to try a recipe right away! So, I settled on something I knew would be an instant winner! Corn Risotto stuffed Poblano peppers! We also threw in a skirt steak with a little chimicurri sauce that I was toying with in preparation for some guests we have coming over in a few weeks time! I even got a couple new plates too (per suggestions from friends for better photographing)!

Now, I can’t share the recipe here (because that wouldn’t be nice or fair), but I will share some of her tips that I found useful/were very new to me (I love that I’m always learning something new), and some tips I have for some of the other components in my dish. The first, regarding skin removal of peppers.

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The technique of blistering pepper isn’t new to me, but I am learning that blistering can alter the flavor profile of a dish in so many ways, and usually for the better, but you won’t know unless you do or do not. So, I decided to a) blister the jalapeno I was using in my chimichurri, and b) not blister the poblanos I was using for the risotto (which the recipe said I could choose to do if I liked the skins, which usually, I do). That being said the chimichurri was by far the best I’ve ever made (recipe below), but the peppers…yeah, I should have listened to Ms. Perelman on that one…the peppers took twice as long to get nice and soft with their skins, and frankly the skins were so overpowering in a watery, bland way that it tamed the entire dish to a flat-line. For the smaller peppers that blistered naturally on the bottom as they roasted, those were the best bites, applying themselves more agreeably to the corn risotto that was super rich and creamy. Lesson learned: If you have the option to blister your peppers, do it…your taste buds will thank you for it.

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Risotto: I’m definitely a converted traditionalist now, and I’m cringing at all the recipes that skipped these steps because this was by far the best risotto I’ve made. The main things: 1) Your stock should be hot, boiled separately from your risotto, and left to simmer until ready for use so as not to reduce the cooking temperature of your risotto (and also saves a few minutes on cooking time). And 2) After researching this a little more afterwards, adding a little stock at a time will allow the starch from the rice to dissolve into the sauce you’re making, which makes it creamy.

This is definitely a dish I’ll make again (skin off for sure), but it was definitely super yummy! And I HIGHLY recommend checking out her cookbook for more awesome recipes! Her website is also chock-full of amazing recipes too! I also paired it with blacked chicken tacos for next day leftovers! YUM!

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img_2599Jalapeno Cilantro Chimichurri Sauce
Yields 1/2 cup

Ingredients

  • 1 jalapeno, skin blistered & deseeded
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 3 cloves garlic
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon table salt (can add more to taste)
  • 1/2 teaspoon ground black pepper
  • Juice from 1/2 lime (can add more to taste)
  • 1 tablespoons red wine vinegar (add more to taste)
  • 1/4 cup olive oil (add more if you like your chimichurri more liquidy)

Directions: Blister your jalapeno on the rack of a stove burner till skin is black. Place in a bowl and cover for a few minutes. Then, remove skin, deseed, and place in a food processor. Add parsley, cilantro, garlic, red pepper flakes, salt, pepper, and lime juice. Blend all ingredients together till well mixed, then add red wine vinegar and the olive oil (a little at a time) until chimichurri sauce is at desired consistency. Add more vinegar/oil/lime juice/salt to taste.