Tag: lunch

Juicy Grilled Mojo Chicken Breast

Juicy Grilled Mojo Chicken Breast

Chicken breast marinated in mojo (garlic citrus marinade) and spices then grilled under a brick to get those juicy grill marks! 

Years ago, I bought a grill pan. It’s this one, in case you’re wondering. ;)

Since an actual grill is not allowed on my balcony where I live, I was beyond thrilled to use the next best thing – a grill pan! I remember getting home one day, marinating chicken, placing it on the grill pan, anxiously awaiting grill marks.

Except…there were none.

No grill marks.

Ugh.

I saw faded grill marks but I was expecting the ones you see on an actual grill. You know when you BBQ next to the pool and you make chicken and you see grill marks and they taste delicious. Well, there was none of that happening here!

I never used the pan again.

True story.

I was so discouraged after that, I just never used the pan again.

UNTIL NOW.

(more…)

Spicy Tuna Steak Burgers with Wasabi Mayo

Spicy Tuna Steak Burgers with Wasabi Mayo

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Anyone here a sushi fan?

Meeeee!

I love sushi SO much. Spicy tuna fan over here! I also love eel rolls and sashimi. Mmmm. To-do list: order sushi later.

As much as I love sushi however, I’ve never actually attempted to make it at home. I feel like I would make a total mess of myself. Rather leave that to the pros, tbh. Instead, I opted to make these Spicy Tuna Steak Burgers!

Sure, there’s no rice but there’s wasabi! And in case you’re wondering, they are just as flavorful as you’d expect.

I mean, look at these bad boys!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

These Spicy Tuna Steak Burgers come together pretty easily.

All you have to do is grab some fresh tuna from your favorite grocery store. You can even use frozen tuna steaks. Just make sure you follow the thawing instructions before adding them to the food processor. Add the spices, sesame oil, soy sauce and pulse until you get a ground mixture.

Make patties, refrigerate them for a bit then pan fry with a little bit of olive oil for a few minutes.

That’s all folks!

These burgers are a great alternative to a regular meaty burger. If you’re looking to spice things up (literally, they are spicy!), make these!

You can serve these with sweet potato fries, roasted potatoes, or even a simple salad.

Can't wait to make these Spicy Tuna Steak Burgers with Wasabi Mayo! #asassyspoonClick To Tweet

 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

I hope you make these and LOVE them!

 

5 from 1 vote
Print
Spicy Tuna Steak Burgers with Wasabi Mayo
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Servings: 2 servings
Author: Jamie Silva
Ingredients
  • 3/4 pounds tuna steak , cut in cubes
  • 2 scallions , thinly sliced
  • 2 teaspoons sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • Juice from 1/2 lime
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 hamburger buns
Toppings
  • Tomato
  • Lettuce , spinach, baby greens
  • Onions
  • Avocado
  • Wasabi Mayo (store-bought or see notes for quick recipe)
Instructions
  1. Place cubed tuna, scallions, sesame oil, soy sauce, cumin, red pepper flakes, lime juice, salt and pepper into a food processor. Pulse until ground.
  2. Form ground tuna mixture into patties and place them in the refrigerator for at least 10 minutes. It’s easier to handle when they have firmed up a bit.
  3. In a nonstick skillet, heat olive oil on medium heat. Cook patties for 3-4 minutes on each side, until the pink parts turn white. Serve on a bun with desired toppings. Enjoy!

Wasabi Mayo - 1/2 tablespoon wasabi powder, 1 teaspoon lime juice, 3 tablespoons mayo

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Turkey Picadillo Lettuce Wraps {Seasoned Ground Turkey!}

Turkey Picadillo Lettuce Wraps {Seasoned Ground Turkey!}

Flavorful, easy-to-make lettuce wraps made with Cuban-style seasoned ground turkey. Perfect for a weeknight meal and lunch the next day!

If you asked me what was the recipe I cooked most often – this would be it.

Ground turkey is ALWAYS on my shopping list. Sometimes, I go with lean ground meat too.

For the most part, I’m one of those weird people that really likes ground turkey.

Go figure.

Flavorful, easy-to-make lettuce wraps made with Cuban-style seasoned ground turkey. Perfect for a weeknight meal and lunch the next day!

It’s no secret that Cuban food is too good for words. Not the healthiest cuisine, obviously, but definitely quite delicious! I’ve even seen YouTube videos of non-Cuban peeps attempting to make tostones and vaca frita.

I get it. TRUST ME. I grew up in a Cuban family!

Enter picadillo.

Picadillo [pee-ca-dee-yo] is a classic Cuban dish made with ground beef, tomato sauce, raisins, olives, and lots of spices. This is usually served over white rice. And really, it’s the easiest dish to make on a weeknight. We had it often in my house and even enjoyed it the next day as leftovers.

I mean I don’t know, do you think I like making recipes with picadillo?

Ha! Every week, I’ll spend an hour meal prepping for the week and there’s usually ground meat involved which I then turn into different recipes.

And now here’s a new one to add to the list. Lettuce wraps!

Simple, flavorful. Never dry like ground turkey usually is, all thanks to the tomato sauce. I never make my picadillo as soupy as it’s authentically supposed to be but it definitely does NOT lack flavor.

Feel free to add toppings to these wraps too. Tomatoes, black beans, green onions, more olives. You can never have enough olives. 

Flavorful, easy-to-make lettuce wraps made with Cuban-style seasoned ground turkey. Perfect for a weeknight meal and lunch the next day!

Bottom line, go grab some ground turkey and make these delicious lettuce wraps!

I hope you make these and LOVE them!

5 from 2 votes
Flavorful, easy-to-make lettuce wraps made with Cuban-style seasoned ground turkey. Perfect for a weeknight meal and lunch the next day!
Print
Turkey Picadillo Lettuce Wraps
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Flavorful, easy-to-make lettuce wraps made with Cuban-style seasoned ground turkey. Perfect for a weeknight meal and lunch the next day!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 3/4 pound ground turkey
  • 1/4 onion finely chopped
  • 1 cloves garlic minced
  • 1/2 tomato chopped
  • 1/4 green pepper finely chopped
  • 1 tablespoons cilantro
  • 2 ounces tomato sauce
  • 1/2 teaspoon ground cumin
  • 1 tablespoons green olives chopped (plus some for garnish)
  • salt and pepper to taste
  • 1 head Boston lettuce Bibb or iceberg works too
Optional Toppings
  • black beans
  • tomato chopped
  • scallions white and light green parts chopped
Instructions
  1. In a large skillet, brown ground turkey on medium heat and season with salt and pepper. Use a wooden spoon to break the meat apart. When meat is no longer pink, drain all liquid from the skillet.

  2. While the meat is cooking, chop onion, garlic, green pepper, tomato and cilantro. Add to the meat.

  3. Continue cooking on low. Stir in olives, cumin, and tomato sauce. Reduce heat and let simmer about 15 minutes or until the liquid has evaporated.

  4. To serve, divide the lettuce leaves among 4 plates and spoon the ground turkey into each of the leaves. Garnish with sliced green olives. Top with black beans, chopped tomato, and scallions if desired. Enjoy!

 


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to see it!

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Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Spiralized Butternut Squash Flatbread with Arugula Pesto

Spiralized Butternut Squash Flatbread with Arugula Pesto

Super easy, healthy, and meatless flatbread recipe made with spiralized butternut squash, arugula pesto, and feta cheese. YUM!

Sooo, I have two EXCITING things to share!

Have you ever heard of the SEED Food and Wine Festival? It’s the only plant-based food and wine festival in the country. Yep, only vegan and plant-based foods are served and celebrated. Best of all, SEED is in my city. ANNNNND…I will be attending tomorrow! YAY!

Well, the actual festival is on Saturday. Tomorrow however, I’ll be attending the SEED Summit.

For the next two days, I’ll be attending workshops, panels and networking with other bloggers, content creators, and influencers. SO EXCITED!

Even though, I’m not vegan…I enjoy connecting with other bloggers and influencers in this wacky digital world we live in and, you can always learn something from attending conferences and meeting new people. I always say that – you can always learn something from someone or an experience, no matter how random. TRUTH!

In the spirit of plant-based (and not necessarily vegan), I bring you news number 2.

As I’ve mentioned before when I made this Scallops with Zucchini Noodles and this Picadillo with Zucchini Noodles, I LOVE spiralizing veggies. I also apparently love zucchini noodles. I mean who doesn’t – am I right?!

I feel like that’s the only way I can eat veggies is if they’re spiralized. Literally fooling myself into thinking I’m having pasta is the key. Hey, whatever works, right?

While zucchini noodles are easy to make and delicious, I wanted to take a stab at spiralizing butternut squash. Mmm.

You guys, the smell of butternut squash is SOOO good. Smells sweet, yet pumkin-y, and tastes delicious.

butternut-squash-flatbread-arugula-pesto2-2

I’m not saying butternut squash is hard to make but spiralizing definitely is a bit more challenging.

Not impossible though!

What I did that make things easier was cut the bulbous end, keeping as much of the “neck” of the squash as possible. Then you slice the other end to make a flat surface for spiralizing. If the neck of squash is too long, you can half it crosswise for more leverage.

Honestly, what makes spiralizing such a BIG, heavy veggie, like a butternut squash, easier is the fact that my Inspiralizer has an amazing grip on my counter. There’s clamps and vacuum lever suction bases that keep the spiralizer steady.

Can you imagine using a spiralizer without a good grip!? How uncomfortable! So grateful for having friends that gift me with spiralizers. Ha! You should pay it forward too! Christmas is coming, guys. ;) 

Making this flatbread was BEYOND easy to make, tbh. You make arugula pesto (So simple! I love those throw everything in a processor and it’s done recipes), spread it on a flatbread, place roasted, spiralized butternut squash on top with feta cheese crumbles and THAT’S IT!

If you make this, tag me on Instagram with #asassyspoon or comment below! I’d love to hear from you!

 

Can't wait to make this super easy spiralized butternut squash flatbread with arugula pesto!Click To Tweet
Super easy, healthy, and meatless flatbread recipe made with spiralized butternut squash, arugula pesto, and feta cheese.
Print
Spiralized Butternut Squash Flatbread with Arugula Pesto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 1 flatbread
Ingredients
  • 1 package flatbread store bought
  • 1 large butternut squash peeled and spiralized
  • 1 tablespoon olive oil extra virgin
  • salt and pepper, to taste
  • 1/3 cup feta cheese crumbled
Arugula Pesto
  • 3 cups arugula
  • 1 cup parmesan cheese
  • 1 cup pine nuts
  • 2 garlic cloves peeled
  • 1 1/2 cups olive oil extra virgin
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with parchment paper. Set aside.

  3. In a bowl, lightly toss spiralized butternut squash with olive oil, salt and pepper. Spread out spiralized butternut squash on the baking sheet. Roast for 10 minutes.

  4. Meanwhile, make the arugula pesto. Add arugula, garlic, pine nuts, parmesan cheese, salt, and pepper in a food processor. Pulse until well combined. Slowly add in the olive oil and continue to pulse.

  5. Once you remove the butternut squash from the oven, transfer to a bowl or plate. Place the flatbread on the baking sheet and heat for about 2 minutes in the oven. Careful not to burn it!

  6. Remove the flatbread from the oven. Spread arugula pesto on the flatbread then add butternut squash and top with feta cheese. Serve immediately.

OPTIONAL: You can top the flatbread with salt, pepper, and even red pepper flakes, if desired.

Arugula Pesto recipe adapted from Brit.co.

 

 

If you make this, tag me on Instagram with #asassyspoon or comment below! I’d love to hear from you! What should I make next?!

Sweet Plantain Gnocchi

Sweet Plantain Gnocchi

Give classic gnocchi a Cuban twist by using sweet plantains instead of potatoes and lots of grated Parm! Perfect for family or holiday dinners!

When I first saw the Sweet Potato Gnocchi with Brown Butter and Sage recipe in Chrissy Teigen’s Cravings Cookbook, I immediately wanted to make it.

It looks sooo good!

The idea of little pillows of sweet potato made with ricotta, butter, sage, and tons of grated Parm was right up my alley.

Although, I’m not that big on cheese. I know, right? What’s wrong with me? I actually get sick of it after a while. I think it’s too much for my tastebuds to handle and then suddenly they’re like “STOP, this is too much!” (except when cheese is on pizza. I never get sick of pizza. I love pizza.)

As I read the recipe I thought to myself, “I wonder what this would taste like with sweet plantains instead of sweet potatoes.”

Nothing wrong with sweet potatoes. Sweet potatoes are my jam. They’re practically my favorite side dish with any meal. Sweet potatoes with cinnamon, sweet potato mash, sweet potato fries, I love them all.

So, I replaced the sweet potatoes in her recipe with sweet plantains and it was magical.

I honestly didn’t know how this was going to come out. It was my first time making gnocchi period, let alone changing the recipe up on a whim. But that’s how I do. I love to change things up. It’s fun.

Needless to say, the recipe was a success!

Can't wait to make Sweet Plantain Gnocchi for dinner!#asassyspoonClick To Tweet
5 from 2 votes
Give classic gnocchi a Cuban twist by using sweet plantains instead of potatoes! Plus ricotta, butter, sage, and grated parm!
Print
Sweet Plantain Gnocchi
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hrs 10 mins
 

Give classic gnocchi a Cuban twist by using sweet plantains instead of potatoes and lots of grated Parm! Perfect for family or holiday dinners!

Servings: 4 servings
Ingredients
  • 2 ripe plantains
  • 1/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 3/4 cup all-purpose flour plus more if necessary
  • 1 stick unsalted butter
  • 1/2 cup finely grated Romano Parmesan Cheese plus more for garnish
Instructions
  1. Preheat oven at 350 degrees F. Bake the plantains for 30 minutes. Allow to cool then peel them. Cut each plantain, lengthwise and remove the seeds using a knife.
  2. Place plantains in a food processor or mash with potato masher in a bowl until smooth. Stir in ricotta, pepper, salt, and slowly add flour. Mix until a dough forms. If the mixture is sticking to the sides of the bowl, add more flour, 1 tablespoon at a time.
  3. In a large saucepan or pasta pot, bring water to a boil over high heat and salt it until it tastes good.
  4. Flour your workspace and dump the dough mixture onto it. Divide the dough into 3 equal parts and gently roll them into balls. Now using your hands, roll one ball of dough into a 12-inch long, 1-inch thick log. If the mixture is sticking to your hands as you roll, add flour.
  5. Now using a paring knife, cut the dough log crosswise into 1-inch square pieces. Repeat with the remaining dough balls to form about 50-60 gnocchi.
  6. Drop the gnocchi into the boiling water, stirring after about 1 minute ensuring they are not sticking to the bottom of the saucepan/pot. Cook until they float to the top. Once they float to the top, drain them (do not rinse).
  7. In a large pan, sauté garlic in olive oil at medium heat for about 1 minute. Then add + melt the butter until the butter is brown. Add gnocchi to the pan and fry, turning them over every so often for about 4 minutes. You may have to do this in batches depending on the size of your pan. Use your best judgement here. Do not overflow your pan.
  8. Once the gnocchi has a light brown crust on both side, remove from heat and transfer to a bowl. Add grated Parm.
  9. Divide among bowls and garnish with more Parm, if desired (which means "yes, more Parm please!").

Inspired by Chrissy Teigen's Cravings Cookbook

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Slow Cooker Spicy BBQ Pulled Pork

Slow Cooker Spicy BBQ Pulled Pork

Pulled pork with spicy barbecue sauce, spices, and beer all slow cooked to perfection. This spicy, sweet shredded Boston Butt practically cooks itself!

Using the slow cooker is such a blessing, isn’t it? You dump everything in a big pot, turn it on, and go to sleep. Well, depending on the time you turn it on. I usually leave the slow cooker on overnight.

I love waking up to food being ready. It’s basically cooking itself while you sleep. Talk about killing two birds with one stone, huh?

I got my slow cooker on Black Friday a few years ago. This one is the one I own and so far, I’ve had NO complaints!

Needless to say, I’ve been making this pulled pork recipe for years! It’s one of my favorite recipes to make when I have company over.

The ingredients in this recipe gives pork a perfect blend of savory, spicy, and sweet. My favorite! I love the sweet and salty mix in food. Don’t you?

Whenever I make pulled pork, I usually buy bone-in Boston Butt instead of tenderloin. Why? Because #1 it’s cheaper (duh). Number 2 bone-in equals more flavor and #3 slow cookers work best with fattier cuts of meat. Perhaps, not the healthiest but when you see that meat just fall right off the bone, you’ll totally understand what I’m talking about here!

What can you make with this recipe?

Sandwiches, tacos, empanadas, mix it with rice (I’m Cuban, I practically add rice to every meal), mac & cheese, nachos, or you can just eat it by itself (just fork to mouth).

What’s the best bread to make sandwiches?

My opinion…Hawaiian Sweet Bread or Martin’s Potato Bread. You may have plenty of leftovers so be ready to get creative!

Here are some other ideas for pulled pork:

Slow Cooker Honey Whiskey BBQ Pulled Pork
Guava BBQ Pulled Pork Tostones
Cuban-Style Pulled Pork
Spicy BBQ Pulled Pork Lettuce Wraps

Does this mean I have a pork obsession?

If you love sweet + spicy, this slow cooker pulled pork recipe is right up your alley!Click To Tweet

Hope you make this and you LOVE it!

Pulled pork with spicy barbecue sauce, spices, and beer all slow cooked to perfection. This spicy, sweet shredded Boston Butt practically cooks itself!
Print
Slow Cooker Spicy BBQ Pulled Pork
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 
Pulled pork with spicy barbecue sauce, spices, and beer all slow cooked to perfection. This spicy, sweet shredded Boston Butt practically cooks itself!
Servings: 6 servings
Ingredients
  • 2 pound bone-in Boston Butt roast
  • 12 ounce dark beer I used AmberBock
  • 1/2 bottle sweet & spicy BBQ sauce I used Sweet Baby Ray's
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon cumin
Instructions
  1. Poke holes in the roast with a cook's fork and place in the slow cooker.
  2. Pour the entire bottle of beer on the roast in the slow cooker. Add 1/2 tablespoon of salt, pepper, paprika, and cumin. Save the other 1/2 tablespoons for later.
  3. Cover and cook in the slow cooker on low for about 6 hours, or until fork tender. Slow cooker times will vary.
  4. Drain the liquid into a bowl. Save about 1 cup of the liquid.
  5. Using two forks, pull apart the meat into shreds, removing the fatty pieces (unless you like it, you can leave it in).
  6. Add the remaining tablespoons of seasonings - 1/2 tablespoons of salt, pepper, paprika, and cumin plus 1 cup of the liquid. Add barbecue sauce. Mix it all together.
  7. Cook for another 30 minutes on low then serve. Add toppings, if desired.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Pulled pork with spicy barbecue sauce, spices, and beer all slow cooked to perfection. This spicy, sweet shredded Boston Butt practically cooks itself!