Lemon Garlic Chicken Fried Rice

Lemon Garlic Chicken Fried Rice

Author note: It’s easy to add your favorite vegetable to this stir fry. Add the vegetables like snow peas or baby broccoli to the wok when you are sautéing the cooked rice.

1 1/2 pounds chicken, cut into 1-inch pieces

3 tablespoons canola oil

1 3/4 teaspoons kosher salt

zest of 3 lemons

6 garlic cloves (3 crushed and 3 chopped)

4 cups cooked jasmine rice

fresh parsley or green onion, chopped (for topping)

fresh lemon juice from 3 lemons

  1. 30 minutes before cooking, season the chicken pieces with 1 1/4 teaspoon kosher salt, lemon zest and juice of 1 lemon .
  2. When ready to cook, place 2 tablespoons of canola oil and 3 crushed garlic cloves into a non-stick skillet or wok. Cook over medium-high heat until the garlic cloves are golden. Remove the garlic cloves.
  3. Sear the chicken on both sides for a total of 4-6 minutes. Remove from the skillet.
  4. Add the additional tablespoon of canola oil. Remove from the skillet, add the chopped garlic and stir to prevent browning. Add the cooked rice into the wok and place back onto heat. Stir constantly.
  5. Add the remaining lemon juice and 1/2 teaspoon salt. Continue to stir until the rice is coated with the lemon juice and is somewhat golden. Add the cooked chicken with juices into the skillet. Stir and remove from heat.
  6. Place the rice into individual bowls. Top with chicken, fresh parsley (or green onion) and a spritz of fresh lemon juice. Serve immediately.


Polenta Crisps with Cherry Puree and Mascarpone

Polenta Crisps with Cherry Puree and Mascarpone

Author note: The polenta rounds baking time is dependent upon the thickness of the polenta round you cut. A thinner slice will take less time to crisp. You can make your own polenta if you prefer not to use store bought (click here).

for the polenta rounds

premade polenta

mascarpone cheese, softened

mint leaves, for toppings

cherry puree, see recipe below

  1. Heat the oven to 425 degrees.
  2. Slice the polenta into thin rounds. Place the polenta rounds onto a parchment lined baking sheet. Place into the oven and bake for 15 minutes, or until desired crispiness is achieved.
  3. Remove the polenta from the oven. Let cool for 15 minutes.
  4. Spread a layer of mascarpone on each polenta round. Top the mascarpone with a dollop of cherry puree and a mint leaf. Serve at room temperature.

for the cherry puree

1 1/2 pounds cherries, pitted

3-4 cardamom pods

1 cinnamon stick

1/2 sugar

1/2 teaspoon vanilla extract

  1. Place all ingredients into a medium sized saucepan and cover. Cook over medium-low heat for 30 minutes. Stir occasionally.
  2. Remove the lid and cook on medium-high for 15 minutes or until the cherry liquid has reduced and thickened. Stir occasionally.
  3. Remove the pan from the heat.  With an immersion blender or food processor puree the cherries to a desired consistency. If it is too liquid-y place back onto the heat and simmer until thickened.

Hatch Chile Pork Stew

Sometimes, heat craves heat. Let me explain.

Come August, when the temperatures have been on their multiple 100-degree day streak and the swimming pools are no longer cooling anyone down—this is the time. It’s now that I start longing for those cooler months, but at the same time have come to accept the end of the summer heat.

This is when the Hatch chiles arrive—and it’s time. Time to roast them over an open flame with family and friends, outdoors with the heat. The work isn’t over yet. These chiles still need to be peeled, seeded and put-up.This is a week-long process at my home that is tradition. I order my case of Hatch chiles (mild and hot) from Market Street in July and pick them up in August once the green glories make their arrival. Sure, it’s a labor of love—one that could easily be assisted by Market Street’s roasters (because their roasting service is very nice!). But roasting Hatch chiles is a  family tradition, and I can’t deny myself that.

With my freezer fully stocked with bags of freshly roasted chiles (I put them in 2 cups increments in resealable plastic bags) I rest easy that the coming months will still have Hatch flavors when desired.Not only do I prepare the chiles for the coming months, but I also cook with these chiles during the month of August.

Pork shoulder, beer and Hatch chiles is typically where my mind first goes when I grab my treasure of chiles from Market Street. Hatch carnitas is a staple in our kitchen (and I always try to have a batch on hand in the freezer), but this summer I wanted to simmer stew.Hatch Pork Chile Stew. It’s like a beacon to all the Hatch lovers out there. It’s classic. It’s flavorful. It’s versatile.

This summer I simmered in August, on a day that my air conditioner may or may not have survived. It was 103 outside and the cooktop was cookin’. It was lovely and the house smelled of another successful green summer.

Hatch Pork Chili Stew

2 pounds boneless pork shoulder, cut into 1-inch cubes

3 teaspoons kosher salt

1/2 onion, diced

2 jalapenos, seeded

3 garlic cloves, crushed

3 cups tomatillos, rough chopped

12 ounces lager beer

8 cups chicken stock

3 cups roasted Hatch chiles (peeled and seeded), well chopped

2 teaspoons cumin

1 teaspoon red wine vinegar

cilantro, for topping


cooked rice

  1. 30 minutes before cooking, evenly distribute 1 1/2 teaspoons kosher salt onto the pork.
  2. In a food processor, puree the onions jalapenos, garlic and tomatillos. Set aside.
  3. Add canola oil to a large heavy bottom Dutch oven and bring to high heat. Brown the pork shoulder pieces in two to three batches, about 2-3 minutes per batch. Set aside.
  4. Reduce the heat to medium. Remove the Dutch oven from the heat. Add the tomatillo mixture to the Dutch oven and stir. Place back onto the cooktop and let cook for 5 minutes, stirring often to prevent burning.
  5. Degalze the pan with the beer. Add the Hatch chiles, cumin and 1 1/2 teaspoons salt to the pan. Stir well to combine. Bring to a simmer.
  6. Once simmering, add the pork and its juices back into the pan. Add the chicken stock to the mixture. Let simmer for 45 minutes, or until the pork is easily pierced with a fork and the desired thickness is achieved. Stir in the vinegar and salt to taste. Serve with rice, fresh cilantro and tortillas.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Pimento Cheese Fritters

Pimento Cheese Fritters

  • Servings: makes about 30
  • Print
Author note: These fritters are freezer friendly. Once they have cooled place into a freezer safe container. Reheat in the oven. To guarantee the temperature of the frying oil, use a kitchen thermometer.

1 pound pimento cheese


4 eggs, whisked

panko breadcrumbs

vegetable oil

  1. With a small ice cream scoop, scoop out the chilled pimento cheese and place onto a parchment lined baking sheet. Roll the pimento cheese into a ball and then dredged in flour. Place back onto the parchment lined baking sheet. Continue until all the pimento cheese is gone
  2. Dredge the pimento cheese balls into the whisked eggs and then the panko breadcrumbs. Set back onto the parchment paper. Place into the freezer and chill for 30 minutes.
  3. Fill a saucepan with 1 inch of vegetable oil. Over medium-heat bring the oil to 375 degrees. Fry the fritters until golden, turning frequently to prevent burning, about 1 minute. Place onto a paper towel to drain. Serve immediately

Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Author note: The shrimp can also be baked at 425 degrees for 10-12 minutes.

1 to 1 1/2 pounds shrimp, peeled and deveined

5 ounces harissa

1/4 teaspoon smoked paprika

3/4 teaspoons kosher salt

5 cups arugula

5 cups spinach

2 tablespoons mint, chopped

2 tablespoons dill, chopped

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

cherry tomatoes (optional), sliced in half

goat or feta cheese, to top

lemon-garlic vinaigrette, recipe below

  1. Combine the shrimp, harissa, smoked paprika and salt in a medium bowl. Mix well to coat the shrimp. Marinate for 30 minutes.
  2. On the stovetop or grill, cook the shrimp over medium heat for 3 minutes per side (a total of six minutes). Set aside and chill for at least 4 hours or over-night in the fridge.
  3. When ready to assemble the salad place serving bowls into the freezer.
  4. Place arugula, spinach and herbs into a large bowl. Toss to combine. Add shrimp, cheese and vinaigrette to the salad. Toss well and place into chilled serving bowls. Serve immediately.

for the lemon-garlic vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

fresh lemon juice from 1/2 lemon

3/4 teaspoon kosher salt

1 garlic clove, crushed

  1. Combine all ingredients into a jar. Seal and shake until combined. Place in the fridge and chill for at least 4 hours.

A Pleasant Little Feed | Okra

I love okra– I have no shame to admit it. Here are a few of my favorite APLK okra recipes to help you see the Okra Light, in case you think you are not a fan of this glorious summer time veg. Enjoy, my friends!



Warm Okra Red Onion Salad with Pine Nuts and Herbs

Charred Gochujang Okra

Instant Pot Okra and Rice Chicken Soup

Seafood Gumbo

Okra with Caramelized Red Onions and Basil

Cold Sesame Soba Noodle Salad

Cold Soba Noodle Salad

Author note: Chili-garlic sauces vary in flavor and heat. Be sure to select a sauce that you like the flavor and heat. The sauce can easily overwhelm this salad if it is not used to taste. I used 3 tablespoons for the sauce I selected, yours may be different. If in doubt, start with a smaller amount of sauce and add gradually to taste.

1/2 cup soy sauce

1 tablespoon plus 1 teaspoon sesame oil

1 tablespoon mirin

juice of 2 limes

2-3 tablespoon chili-garlic hot sauce

1/2 teaspoon ground ginger

1 10-ounce package of soba noodles

1 1/2 cup mung bean sprouts

1 English cucumber, peeled and then thinly sliced with vegetable peeler

1 1/2 cups carrots, thinly sliced

1/2 cup cilantro plus more for topping, chopped

peanuts, optional topping

  1. Combine soy sauce, sesame oil, chili-garlic sauce, lime juice and ground ginger in a small bowl. Whisk well to combine. Set aside.
  2. Cook soba noodles according to the package, strain and run cold water over the noodles. Continue to strain until no water remains.
  3. Place the soba noodles into a large bowl. Pour the soy sauce mixture over the noodles. Toss well to coat. Cover and place into the fridge to chill for at least 4 hours.
  4. Once chilled, toss the noodles with bean sprouts, cucumbers, carrots and cilantro. Serve cold topped with lime wedges, cilantro and optional peanuts. Salt to taste.

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