Omurice is a popular comfort food and a cherished home-cooked meal in Japan. It’s basically fried rice wrapped in a thin omelet with a must-have drizzle of ketchup. Omurice is easily customizable by using your choice of vegetables and meat or seafood. This recipe is an ovo-vegetarian version with only vegetables in the fried rice.
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This slaw or coleslaw is mayo-free, light, and refreshing. It’s one of my favorite salads because it goes well with so many different meals. Consider having it on the side with enchiladas, on top of fish tacos, or with shredded BBQ chicken sandwiches. It’s not overly spicy but this can of course be adjusted to your preference.
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This barbecue chicken recipe is so simple because it only uses 3 seasonings and it doesn’t need to be marinated for hours but you still get a delicious and juicy chicken. The key is to use bone-in and skin-on chicken thighs. Our family favorite is Stubb’s Sticky Sweet barbecue sauce but we often use whatever barbecue sauce we have on hand and it always turns out great!
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This chicken shawarma recipe is bold and spicy! The marinade is packed with rich spices but the best method to bring out the flavor is cooking with a cast iron pan or a grill if you don’t have one. Enjoy this chicken shawarma in a variety of ways, such as over a green salad, with roasted vegetables and rice, or in a wrap.
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This buttermilk ranch dressing is great for salads but if you want to use it as a dip, just cut the buttermilk in half so it’s not so runny. The flavors come together the best if you let it chill for at least 4 hours. If you don’t use it all at once, just know that the flavor seems to intensify the longer it sits, which is a good thing to me! It will keep well without separating for up to 1 week in the fridge.
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This recipe is a refreshing pasta salad for the warmer months of late spring and summer. I love the combination of flavors between the roasted vegetables, fresh cucumber, herbs, and feta cheese. Enjoy this pasta salad as a side for your BBQ and cookouts or pack it for a simple lunch to take to work.
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This chicken recipe borrows from the amazing flavors and ingredients of Korean cuisine. The marinade is a 3-in-1 because it infuses the chicken with a depth of flavors, prevents it from over baking, and makes a great sauce. Serve with your rice of choice and a side of roasted vegetables to make a meal.
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This Panang curry is one of my favorite dishes at Thai restaurants. It has the perfect combination of spices, creaminess, nuttiness, and sweetness. Feel free to use different vegetables but remember that a variety of colors like the red, orange, and green vegetables make this dish pop. A few of the ingredients are “specialty” and may require a trip to the asian market. It will not taste the same if you skip the thai basil, kaffir lime leaves, and fish sauce.
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The chicken in this recipe is extra tender and will not come out dry if you soak it in buttermilk. If you don’t have buttermilk on hand, remember you can substitute with 1 Tbsp lemon juice and 1 cup of plain milk. The breading is seasoned well but the real flavor comes from the spicy sweet sauce. Consider my homemade buttermilk ranch dressing, which goes amazing with this sandwich.
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This cilantro lime rice is a fun way to dress up rice and pairs well with many dishes. I love pairing this with my salsa verde chicken and making a burrito bowl meal.
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