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Baja Grilled Flank Steak Salad Review & Recipe

By Food No Comments

It FINALLY feels like summer in Pittsburgh(or every other day does)! There is some heat again and that makes me crave summer foods! This Baja Grilled Flank Steak Salad sounded amazing so I decided to give it a shot! It’s super easy to make and takes very little time and effort. Perfect for the warm summer days ahead!

Overall Review: 4.2/5

The salad is easy to make and the steak seasoning is really good. I would go light on the romaine lettuce and add as necessary. The biggest suggestion I have with salads like this is to make sure that you get a bunch of ingredients in every bite. It makes the salad taste great and helps you avoid that bland lettuce taste! Its absolutely worth a shot and would be great for those days when you don’t want to spend hours cooking.

Baja Grilled Flank Steak Salad

Our review of this recipe from SkinnyTaste!
Prep Time 10 mins
Cook Time 25 mins

Ingredients
  

  • Cumin
  • Chipotle Chile Powder
  • Salt
  • Garlic Powder
  • Paprika
  • Flank Steak
  • Lemon Juice
  • Scallions
  • Cilantro
  • Black Pepper
  • Corn
  • Romaine Wedges
  • Avocado
  • Cherry Tomatoes
  • Cotija Cheese

Instructions
 

  • Add cumin, chile powder, paprika, cumin, garlic powder, and salt in a bowl.
  • Mix spices and rub onto steak
  • Add lemon juice, lime juice, olive oil, cilantro and black pepper to a bowl and whisk to create your dressing.
  • Let your steak sit for 10-15 minutes with the rub on it
  • Put the steak on a medium-hot grill. I put it on for about 10 minutes and it was nice and pink.
  • Once the steak is done, set it aside. Letting it rest is important so don't skip this step!
  • Add romaine lettuce, cherry tomatoes, cheese, avacado and corn to the lettuce.
  • Cut your steak into bite size pieces and add to salad
  • Finally add the dressing and toss!
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My Experience Trying to Make a Chocolate Souffle

By Food No Comments

Hi everyone! For some reason I have always wanted to make a chocolate souffle. Probably because in one of my favorite movies, Because I Said So, she makes chocolate souffles that look amazing! So when I went out to HomeGoods this weekend I bought some ramekins and the materials needed so I could give it a shot!

My first shot making this was a bit rough! Took me way too long and I definitely made some mistakes! I mean it still tasted good but was nowhere near correct. So today I had enough ingredients and decided to try it again! Definitely turned out a bit better but not perfect by any stretch! If you want to watch, I included the video below!

Overall Review: 4/5

This was an easy recipe to follow along with but there are definitely a lot of ways to screw it up. I think its one of those desserts that comes with time and practice. Especially to get it to rise correctly as mine keep rising crooked. I’ll continue to try recipes until I get one that works the best! There’s a Gordon Ramsey Raspberry one that I would love to try next.

Recipe is Chef Johns Chocolate Souffle from All Recipes. I included the link to the recipe here. If you try it let me know what you think!

Back to the Kitchen – Thai Chicken Curry Soup

By Food No Comments

Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.

Ingredients you will need:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Halved, Thinly sliced
  • 1 Red Bell Pepper, Thinly sliced
  • 4 cups chicken stock
  • 1 can unsweetened coconut milk
  • 2-4 Tablespoons Thai Red Curry Paste
  • 1 Pound Boneless chicken chicken breast (thinly sliced)
  • 2 tablespoons lime juice
  • 4 ounces pad Thai-style rice vermicelli noodles
  • 1/4 cup green onions
  • 1 jalapeno chile slivered

How to Make Butternut Squash Soup with Prosciutto Crisps

By Food No Comments

Butternut squash soup is comfort food at its finest! Any kind of squash soups are my favorite during the fall season. This one in particular had an amazing flavor profile that was worth all the effort it took to make! With that being said, lets crack open Chrissy Teigen’s Cravings cookbook and try her Butternut Squash Soup!

Butternut Squash Soup with Prosciutto Crisps

From Chrissy Teigens Cravings Cookbook

Ingredients
  

  • 1 Large butternut squash Peeled, seeded and cut into 1-inch cubes
  • 5 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Low-sodium chicken broth
  • 16 Sage Leaves
  • 1 Medium Onion-chopped
  • 1 tbsp Minced Garlic
  • 3/4 cup Heavy Cream
  • 6 Prosciutto Crisps

Let’s start with the butternut squash, it needed to be cut, peeled and seeded. I have NEVER done this before. Seriously, was not entirely sure how to do it so I googled how to do it like anyone else. Gimme Some Oven has a great step by step tutorial that you can access here: How to Cut Butternut Squash. Definitely soften the squash because otherwise it is a giant pain to cut and peel!

After you get the squash peeled and cut into cubes place it into a mixing bowl and put one tablespoon olive oil, and your salt and pepper into the bowl. Mix until all the pieces have the mixture on them. Heat 2 tablespoons of olive oil in large pot and put it on medium heat. Then place half of your squash in the pot and make sure they are in a single layer, they should not be overlapping or in two rows. Don’t move the squash for 7 minutes while the bottoms get soft and browned. Flip the squash and pull up any brown bits, let sit for another 5 minutes and then add a splash of chicken broth to get the remaining brown bits. Transfer to a mixing bowl and repeat the process with the second batch of squash. Only difference is the second batch stays in the pot.

While the second batch of squash is cooking get your other ingredients prepared. Grab 4 sage leaves and finely chop them. Then take a medium onion and chop that into small pieces. Once your second batch of squash is cooked, take your onion, sage and garlic and add them to the mixture. Let this sit for 8-9 minutes while the onion cooks and becomes translucent. After that, add the rest of the chicken broth and let it simmer for 25 minutes so the squash gets soft and starts to come apart.

While the squash is simmering, work on your crisp sage leaves and prosciutto. Bring about 1/2 inch of olive oil to a hot simmer. Then add batches of sage leaves, I recommend 3 at a time so its easy to manage, to the oil. They will quickly cook, it only takes about 10 second. Then pull them out onto a paper towel so the excess oil gets soaked up. For the prosciutto, line a baking sheet with parchment or foil. Then layer the prosciutto in a single line so nothing is overlapping. Put in the oven at 400 degrees for about 12 minutes. They will come out nice and crispy. Both the sage leaves and prosciutto need set aside until the end.

Once you have your cooked squash, transfer to a blender. Mine fit in one batch but you may need two depending on your blender. Blend the mix for a few minutes until the pieces are mixed together. This only took 2-3 minutes at the most.

Pour your blended mixture back into the pot and add your heavy cream and mix. Then put the pot on low and let the cream and soup blend and heat up to a nice temperature. Move your soup to individual bowls. Once in individual bowls add a small spoonful of heavy cream to the top. Then add the crispy prosciutto and two crisp sage leaves. You are then good to serve!

Overall Review Score: 4/5

All in all, I would say this was a fantastic butternut squash soup. It definitely took some time, but the flavors were fantastic! For those who love squash this is definitely the recipe for you! If you try this soup let me know what you think below!

xoxo- Kayla

Super Tuna Melts – Cravings Review

By Food No Comments

If you like trying new things, this recipe is for you! Let me start by stating this as clearly as I can…. you need to like tuna to like this recipe. Warm tuna is a texture and taste that is very unique and specific. If you don’t like tuna or have a mild liking of it, be weary before trying this.

The ingredients on their own are good and what you would expect in a sandwich melt. I honestly believe the only thing that would make you not like this sandwich is the consistency or the warm tuna taste. But its always worth trying, so I recommend it!

Overall, I would say that while this is not my favorite recipe, its not bad at all! Like I mentioned before, this recipe is perfect for any tuna lover! So give it a shot and let me know what you think!

Here are the ingredients you need per Chrissy Teigens Cookbook and photos with instructions on how to cook it.

  • 2 (5 ounce) Cans of water packed tuna (drained)
  • 1/2 cup mayonnaise
  • 1/3 cup finely chopped onion
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • Salt and Black Pepper
  • 4 Tablespoons (1/2 stick) unsalted butter, at room temperature
  • 4 slices white country bread
  • 6 slices vine-ripened-tomatoes
  • 6 cheddar cheese slices
All the ingredients you will need.
Drained Tuna
Final Product — Add mango slices to go with it.

If you try it, let me know what you think in the comments!

Recipe Review is from Chrissy Teigens Cravings Cookbook.

Lemony Arugula Spaghetti Cacio E Pepe – Cravings Review

By Food 4 Comments

Hi y’all! Hope you all are staying safe and healthy during this crazy pandemic!

Today we are going to be testing this recipe from Chrissy Teigens Cravings cookbook. I particularly like this recipe because most of the ingredients are items that you would have in your kitchen. I personally have to go out and get a few items but that is because we just moved and the fridge is basically empty. So, if you don’t know this already, my husband is a huge meat eater. It’s just what he does, so I added some meat to the side of this pasta for him. But to keep my review honest we will keep the pasta on par with the recipe!

But if you ever feel like a recipe is light, adding chicken or salmon to the meal will help you feel fuller afterwards. I will do a post on how I cook chicken and salmon soon!

So let’s get into it.

Recipe Ingredients:

  • Salt
  • 12 oz dried spaghetti
  • 1/4 pound pancetta or bacon finely diced(about 3/4 cup)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced garlic (4 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons black pepper
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups Parmigiano-Reggiano cheese
  • 3 cups baby arugula

Start off by boiling the water and getting the spaghetti going. Then chop up the bacon or pancetta and get that into a skillet. Let me just say that the bacon taste is very prominent in this dish, so make sure its a flavor and brand of bacon that you LOVE. Trust me, you will be glad you did. Once you get the bacon nice and crispy you will add the olive oil, garlic, red pepper flakes, and black pepper. Let that season for 1 minute.

At this point, your pasta should be done and you can strain that while you finish your sauce. (Oh you need to keep one cup of the pasta water before you strain it.) Once the spices have blended(about a minute), add the lemon juice and pasta. Stir that in, add the parmiginao cheese and the pasta water and stir until combined. Once this is all combined as well as you can get it. Finally, add 3 cups of arugula and let that wilt and combine.

Overall, my husband loved the pasta and went back twice to get more! For us that is the sign of a good meal! If you try out this meal let me know your thoughts below!

Sweet Potato Gnocchi with Brown Butter And Sage

By Food No Comments

Two Words: Flour Explosion!

This caused one of the biggest cooking messes I’ve ever made in my trailer. I had flour covering me, the counter, and basically half the trailer. I’m not kidding either! So. Much. Flour. This recipe was relatively inexpensive and was honesty so so good. The biggest issue I had with this recipe was that I needed more counter space. The lack of counter space created a lot of issue trying to move things around and make space for all the steps.

Let’s start from the beginning, a quick 12 minutes in the microwave equaled soft sweet potatoes that were easy to mash. Combine the sweet potatoes, ricotta and salt and pepper. After that add the 3/4 cup of flour. I had to add a couple extra tablespoons of flour to get it to the consistency Chrissy said I had to be at. Goal was to not stick to the side of the bowl. I was so excited when I finally hit that point that I ran over to my husband to show him how well I was doing. He had no idea why I was so excited, but I needed to tell someone I did it! Ha!

At that point, you place it on your counter space with flour and start kneading the dough to make the gnocchi. Chrissy said 9-10, 90 degree turns would do. I’m pretty positive I was doing something wrong because it took me more like 15-20 to get it to be non-sticky. And non-sticky was a reach, it was more like less sticky than it was before. Once I got to that point, I moved it into the three dough balls as instructed and tried to roll it into 12 inch long rolls as requested. Honestly, each one was a different size and different width. I definitely did not get those rolled out right, but I wasn’t as concerned with that.

At this point, I cut the dough and threw the pieces into boiling water. As this cooks you can get the sauce ready. Honestly, the easiest part of the entire meal. Melt a stick of butter, add freshly torn sage leaves and cook. Once the gnocchi rises, strain it and put it into the butter/sage mixture. Sprinkle the Parmesan, salt and pepper and mix and you are good to go!


Overall Review:

Overall Difficulty: 1/5

Price: Less than $20 for all ingredients.

Materials Needed

  • 1 Pound Sweet Potato
  • 1/2 cup whole-milk ricotta
  • 1/2 teaspoon of black pepper
  • Salt to taste
  • 3/4 cup of all-purpose flour (I needed a couple more tablespoons)
  • 1 Stick Butter
  • 1/4 cup torn sage leaves
  • 1/2 cup grated parmigano-reggiano cheese
  • Salt and Pepper to taste (butter sauce)

Taste: 5/5

Recommendation: This recipe is super filling, a little goes a long way. I would recommend pairing this with some veggies, fruit and some chicken for a wonderful meal.

The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review series.


xoxo – The Unprofessional Chef

Cravings Review- Roasted Tomato Soup

By Food No Comments

Jack Frost decided to visit North Florida which meant tomato soup and ham and cheese sandwiches were a must! Chrissy Teigens Roasted Tomato Soup was one recipe I was looking forward to making. I’ve never made a tomato soup that I didn’t use some kind of canned tomato or canned tomato paste. Which made this recipe all the more exciting and slightly challenging. I’m never sure if I am buying the right amount of tomatoes or if they are ripe enough for the soup. But I digress that’s a problem for another day!

First off, this recipe called for gutting all the tomatoes, which honestly hurt my soul. Throwing away the inside of perfectly good tomatoes just felt wrong. Does anyone know what to do with just the insides of a tomato? If you do, let me know in the comments below. Regardless, this recipe ended up being a lot easier than I thought. While it did take close to an hour and a half to finish the meal, it was easy to accomplish each task.

Once you gutted and put the tomatoes in the oven, you could wait and prep the second half of the meal. After the tomatoes have roasted you threw them into the bowl and let all the ingredients stew. A few puree rounds in the blender and you are good to go! And from the reaction of my husband and I after we tried it, we would highly recommend this soup! Light yet filled with flavor! Definitely worth your time to make!

Overall Review:

  • Overall Difficulty: 2/5
  • Price: Less than $25 for all ingredients. Fresh tomatoes can get pricey
  • Taste: 4/5
  • Recommendation: This soup is perfect for a cold winter night! Pair is with your favorite hot sandwich and its a great dinner. If you are looking to feed a decent amount of people with this soup, you will need to double the recipe.

The recipe can be found in Chrissy Teigens cookbook Cravings. This receipe review is a part of our Cravings Cookbook review.

xoxo – The Unprofessional Chef

Cravings Review – Roasted Jalapeno and Chorizo Queso

By Food No Comments

Y’all. This might be one of the most unexpected yet truly AMAZING dips I’ve ever made! Without doubt one of the spiciest quesos we’ve ever made, but well worth it. My husband is all about spicy foods and a good dip. This was just what the doctor ordered and it has everything you need for a great dinner or party. This recipe called for six whole jalapenos. Now I know that the amount of jalapenos can be a deterrent for those who don’t enjoy spicy foods. And I won’t lie, it’s spicy and a little intense. But once you get through a few bites, you start working through the spice and enjoying the flavor. So be willing to try something new and give this queso a shot!

I don’t use chorizo regularly so I wasn’t entirely sure how this would taste going in. But any kind of meat is acceptable to my hubby so we went in full force! The longest cooking time in this recipe is the roasted jalapenos. You want to get them nice and dark so depending on your oven this could take a while. We cook in a tiny oven in our camper that only goes to 450 degrees. So it took double the amount of time to cook these. The rest of the dip went by quickly: an onion, tomato, velveeta cheese and chorizo. Simple ingredients but one heck of a taste! The best part is there is no bad aftertaste, which is a huge deal when working with new recipes!

  • Overall Difficulty: 2/5
  • Price: Less than $15 for all ingredients
  • Taste: 5/5
  • Recommendation: This was my and my husbands favorite recipe thus far! It makes plenty of dip to go around and is very hearty so be prepared to fill up quickly!

The recipe can be found in Chrissy Teigens cookbook Cravings. This receipe review is a part of our Cravings Cookbook review.

xoxo – The Unprofessional Chef

Cookbook we are working through this year! You can find a copy here! Cravings Cookbook

Cravings Review – Rotochick Chicken Noodle Soup

By Food No Comments

Today is the first day of our recipe by recipe review of Chrissy Teigen’s cookbook Cravings! I have been dying to do a cookbook review and to sharpen my cooking skills. Please bear with me as I work through new techniques and how to best document these reviews! Also, I am not going in order as I want to vary them throughout the coming weeks. So, today we are starting with her Rotochick Chicken Noodle Soup.

This is a super easy recipe for anyone just starting out or looking for an easy dinner. It does take a significant amount of time to complete as you need to account for at least an hour and twenty minutes to cook the entire meal. However, because of the simplistic nature of the recipe, you can do other things while the soup simmers. Your chances of it sticking are low since chicken broth is the main ingredient. For me this is an easy recipe to start building your confidence in cooking. It has simple ingredients, its inexpensive and it isn’t difficult to create. I think Chrissy really nailed this one!

Rotochick Chicken Noodle Soup

  • Overall Difficulty: 1/5
  • Price: Less than $15 for all ingredients
  • Taste: 5/5
  • Recommendation: This was a great tasting chicken noodle soup. Very lightweight and perfect for any chilly winter evening. My hubby loved it which is always a sign of a great meal! If he doesn’t go back for seconds I know it was a bad recipe!

If you try out Chrissy’s recipe let me know what you think! I’m so excited to keep diving into her cookbook and trying all of these recipes! Look out for our next blog post– coming soon!

xoxo- The Not Professional Chef

Cover of Chrissy Teigens book!
Letting the carrots soften