There are a few things that make our lives easier when on the go, like blackout curtains or tent, travel crib, and travel sound machine. Sharing some of our favorites (Note: all are affiliate links) below; I also share how to use your WiFi-based camera such as a Nanit while traveling – even in hotels! 

Our favorite baby/toddler travel items:

• Slumperpod – The absolute best blackout tent that goes over almost all travel cribs or playpens. Essential for us if sharing a room with a baby since you don’t have to go hide in the bathroom or stumble around in the dark! We bought a separate small USB fan to be used since the Slumberpod brand was out of stock at the time, and it fit perfectly in the fan pouch.
• BabyBjorn Travel Crib – This and the Guava Lotus are probably the most popular options around. We chose this since we’ve loved our other BabyBjorn gear and read that the crib mattress is slightly thicker than the Lotus. Although I know some parents prefer the Lotus due to the side door. Regardless, we love this crib and our daughter has slept multiple times in it comfortably. 
• Hatch Mini Sound Machine – We use the Hatch Rest home and love the different white noise sounds and customization. While we have the Yogasleep Hushh portable white noise machine for the car, since it’s different than what we use at home, we find that our daughter doesn’t sleep as well with it. So instead, we love the Hatch Mini that allows us to use the same rain white noise that we use at home for her to get a good night’s rest while traveling. The only downside is that it needs to be plugged in while using, like the full-size Hatch.
• Travel nightlight – Especially when our daughter was younger, it was helpful to have this dimmable touch nightlight for middle of the night feeding sessions, diaper changes, or anything in between. We still travel with this light and sometimes use it as a nightlight for the hotel bathrooms if needed.
• Extension cord/power strip – This has been such a lifesaver in hotel rooms where there are limited outlets in weird places. We’ve used this power strip multiple times to plug in our Slumberpod fan, Hatch Mini and Nanit camera without any issue.

We also travel with our Nanit Pro camera and a travel router so we can always keep an eye on our daughter when traveling – even in hotels. Read more about how to set these up in hotels or on public WiFi networks below:

Using a WiFi camera such as the Nanit while traveling

And of course, parents want to keep an eye on their littles when traveling. A baby monitor/camera is key for us so we can keep an eye on her in the Slumberpod or head to the pool while our daughter napped. Many parents use a standard baby camera with a video monitor that can only be used within ~1000 feet or so which works for them. 

But we use and love a Nanit Pro camera (affliliate link) at home, so I always bring it with us on trips. But the Nanit – and other WiFi based cameras like Wyze and Nest – don’t work on public WiFi networks that aren’t password protected like what many hotels have. I tried buying a backup baby monitor for a trip, but thought the quality was far inferior to the Nanit with a limited view, being tied to a separate monitor, and not being able to check in if we have a sitter. So instead, I tried to find a solution on how to use my Nanit while traveling in a hotel, and didn’t find a lot of answers around the Internet. But thankfully found a way to use my Nanit when on the go – especially in a hotel:

What you need: 

• A travel router (I used this TP-Link travel router, but you can use this GL.iNet one instead)
• WiFi based camera like a Nanit or Wyze
• Nanit multi-stand (if using a Nanit camera)

How to connect your WiFi camera on a public hotel network: 

What you have to do is to connect the travel router to the public wireless network using the Hotspot/WISP mode – this essentially turns the router into a hotspot with a password-protected WiFi network. I generally connect everything using my mobile device, but I’ve used my tablet before without issue with the following instructions on WiFi. 

Hot tip: Connect your travel router first to the hotel WiFi before any other device in case the hotel has any limits to how many devices can be connected to the WiFi from your room at a time. You can connect multiple devices to the travel router (but which will only count as 1 device as far as the hotel knows!)

Set up instructions

• Plug in your travel router: Most, like this TP-Link router, will need to be plugged in to operate, usually via USB. 
• Connect to the travel router: On your cell phone/tablet/laptop, pull up available wireless networks. Select the name of the router network, which can usually be found listed on the back of the travel router itself. You’ll likely be asked to enter a password, which should be provided with the router instructions. You’ll be able to change the router network and password at a later point.
• Connect the router in WISP/Hotspot mode: Log in to your router and follow the instructions to connect to the public hotel network in Hotspot/WISP (Wireless Internet Service Provider) mode. For instance, using this TP-Link router, you’ll be able to do the following:
  • Using a web browser on your device, visit http://tplinkwifi.net and follow the Quick Setup Wizard instructions, selecting WISP/Hotspot Router Mode.
  • Select the WAN Connection Type. When using the router with a hotel network, select Dynamic IP. 
  • Select the public hotel network from the list of available wireless networks (if there are multiple, choose the one with the highest signal strength at the top of the list), click Connect
  • Go to the router’s status page to check if you’ve successfully connected to the hotel network. 
  • Note: For some hotels, you may need to open up a new browser and login the hotel WiFi network (for instance, using your last name and/or room number) to actually connect to the Internet. 
• Plug in your WiFi-based camera: Plug in and set up your camera. If you’re using a Nanit camera, it will only work when traveling if you have a Nanit multi-stand (sold separately). 
• Connect your camera to the wifi: You’ll have to pair your camera to the new travel router WiFi network.
  • If using the Nanit, you can do so via the Nanit app by clicking [Baby’s] Settings via the top left navigation menu, then scrolling down to Network > “Pair Nanit with our network”. Follow the instructions on how to pair your Nanit to the network – which will involve you pressing the small WiFi button on the back of the camera until the light flashes, selecting your travel router network, and making sure the Nanit is connected. 

Once you connect your Nanit/camera to the travel router WiFi network, you should be set to go! Double check to ensure you can see the video of your crib clearly, but you should be able to use your Nanit when traveling now. As another bonus, since some hotels cap how many devices can connect to the Internet per room, using a travel router allows you to connect multiple devices to the hotel WiFi network without any restrictions!

One note: If you’re using the Nanit camera with a Slumberpod, they advise you to install the camera sideways in the camera pouch. I found it best for the multistand bottom to be on the left, so the cord comes out at the end closest to where the zipper is. Press the plastic up against the camera face for the best picture quality. It may take a bit of maneuvering, but I’ve found the picture quality on the Nanit to be quite good while traveling. Sharing a photo of what the picture quality is like taken from my Nanit app, with the camera in the Slumberpod while on a hotel network.

Hope this helps you have additional peace of mind while traveling with your kid(s). Happy travels!

The post Traveling with a Baby/Toddler (and Using a WiFi Camera like the Nanit in Hotels) appeared first on VC in the Kitchen.

As always, you can skip directly to the recipe below, but I’m sharing step-by-step instructions on how to make lime meringue pie below. Don’t forget to also check out my other dessert recipes.

Making the graham cracker crust

Preheat the oven to 350 degrees F/176 degrees C.

Start by crushing 11-12 graham crackers into fine crumbs. I find one of the easiest ways to do this is by place graham crackers in a Ziploc bag and pounding them with a rolling pin, but you can also use your hands to crumble up the crackers (although this takes longer).

Combine 1 and 1/2 cups of the graham cracker crumbs, 1/3 cup sugar, and ¼ teaspoon salt in a bowl. Melt 8 tablespoons of unsalted butter in a separate bowl – either on the stovetop or microwave. If microwaving, start with 30 seconds high, followed by 15 second increments until fully melted. Add the melted butter to the graham cracker mixture and stir until combined. Press the crumb mixture evenly to the bottom and sides of a 9-inch pie plate. I find that using your hands is easiest to do this.

Bake for 10 minutes until lightly brown. Remove from the oven and let rest on a cooling rack.

Prepare the lime meringue pie filling

Finely zest about 6 limes to obtain 1.5 tablespoons of zest. (I love this Microplane zester.) Be careful not to overzest the lime to get into the white pith which is too bitter. Juice the limes to get about 2/3 cup of fresh lime juice – you may need to juice 1-2 additional limes. If you’re looking for product recommendations, I love these items:

Separate 3 large eggs into whites and yolks into two separate bowls – you’ll need 3 egg yolks and 4 egg whites. Set aside the egg whites. Using an election mixer, beat the lime zest and egg yolks until pale and thick, about 4-5 minutes. Add one can of sweetened condensed milk and beat until thickened again, about 3 minutes more. Beat 2/3 cup fresh lime juice into the zest yolk mixture until well combined.

Pour the lime filling into graham crust and bake for 15 minutes, until set but not browned. Let pie cool on the wire rack slightly while preparing the meringue.

Top off the pie with meringue

In a small bowl, stir together ½ cup sugar, ½ teaspoon cornstarch, and a pinch of salt. Beat the egg whites on medium speed until white and foamy, about 5 minutes. Increase mixer speed to high. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the mixture turns glossy-white and forms stiff peaks. Spoon the meringue over the pie, using the back of the spoon to shape the meringue top and form peaks.

Brown the pie slightly using a kitchen torch or broil briefly. If broiling, be sure to watch it carefully – don’t leave it for longer than a minute, and it’s best to rotate the pie for even color.

Let cool on wire rack before covering lightly with plastic wrap and placing in the refrigerator to cool down. Chill for at least 2 hours, up to overnight. Slice and enjoy!

The post Lime Meringue Pie appeared first on VC in the Kitchen.

Given that it’s winter time, there’s something incredibly comforting about a big bowl of warm noodle soup. And I was excited to see how the Instant Pot could cut down the long cook time to get a rich flavorful broth, while still making the chicken nice and tender. After testing this recipe out twice (I had to make sure I got it right for you!), I am a massive fan of the Instant Pot. I highly encourage you to buy one of your own, if you’re not a proud owner yourself.

How to make your Instant Pot pho ga

Preparing the chicken broth

Start by peeling 2 onions and slicing in half. Cut a 4-inch piece of ginger into thin slices. Peel and lightly smash 2 garlic cloves.

You want to start by charring the onions and ginger to really develop the broth’s flavor. Select the sauté function on the Instant Pot and set cooking for about 10 minutes. Once hot, add 2 tablespoons canola oil to the pot, then carefully add the onions, cutside down, along with the ginger. Let cook without moving, until charred—about 4-5 minutes.

Add the garlic to toast slightly. Then add in spices – 2 teaspoons coriander seeds, 1 teaspoon fennel seeds, 4 star anise pods, 5 whole cloves, 1 cinnamon stick (split), and 3 cardamom pods (lightly smashed. Note, you can substitute with ground versions of these spices if necessary – not ideal, but certainly works in a pinch. Stir the spices and cook for 1 minute more. Pour in a small splash of cold water to fully deglaze the bottom of the pot with a wooden spoon.

Gently add in the chicken. A quick note on the chicken – I use anywhere from 2 to 3 lbs of chicken – depending on how heavy on the chicken you want your soup to have – and typically prefer a mix of thighs and breasts for dark and white meat. But be sure to use bone-in, skin-on chicken for the flavor.

Add in 4 tablespoons of fish sauce, 1 tablespoon brown sugar, 2 tablespoons salt and ½ of a bunch of cilantro. Carefully pour in cold water to cover at least 90% of the chicken.

Secure the lid of the Instant Pot. Select Manual/Pressure Cook and cook on high pressure for 15 minutes.

Prepare the other ingredients for the chicken pho

As the chicken cooks, place dry rice noodles in a large bowl and pour boiling water over them. Lightly season with salt. Let sit to cook the noodles until soft (30-35 minutes). Stir occasionally to prevent sticking. Once the rice noodles are cooked through, run them under cold tap water to stop the cooking process. Drain well.

Then thinly slice ½ a small white onion. Place the onion slices in a bowl of cold water to soften the taste for at least 10-15 minutes.

Thinly slice green onions, trim the ends of the bean sprouts, slice 2 limes into wedges, and strip cilantro, mint and Thai basil leaves from stems. If desired, you can also thinly slice a jalapeno pepper.

Finish off and serve the chicken pho

Once the chicken broth finishes pressure cooking, let sit for 10 minutes undisturbed so the pressure can natural release. After that time, use the manual release venting functionality to remove any remaining steam from the Instant Pot.

Use tongs to remove the chicken from the pot and place into a separate bowl. It should be nice and tender, and falling off the bone. Skim any fat and scum from the surface of the broth. Strain the broth. Season with salt and white pepper, to taste. Don’t be afraid to add in a good amount of salt to get this flavorful.

I know bok choy isn’t typical in chicken pho, but I do love adding in vegetables to my soup. Stir in about 1 lb of bok choy into the hot broth until cooked through – about 5 minutes or so.

To serve, place the cooked noodles into the bottom of bowls. Shred cooled chicken meat and add to the bowls. Ladle in bok choy and broth. Top with bean sprouts, scallions, cilantro, mint, lime, and sliced jalapeño (if using).

Serve hot and then enjoy your chicken pho!

No Instant Pot or pressure cooker?

If you don’t have a pressure cooker or Instant Pot, you could easily modify this recipe for a slow cooker. Simply follow the same steps as listed, but when it comes to cooking the chicken, you cook on low for 6-8 hours or high for 3-4 hours. Prepare the noodles close to when the soup is ready. The chicken pho will still be delicious!

The post Instant Pot Chicken Pho (aka Pressure Cooker Pho Ga) appeared first on VC in the Kitchen.

While the orecchiette and the sausage are delicious on their own, the vegetables really help balance out the dish. I realize that broccoli rabe (also known as rapini) is sometimes hard to find, so you can easily substitute for broccolini or just regular broccoli. Sometimes I actually prefer broccolini as I find it less bitter – not to mention easier to find in the grocery stores – so sometimes will do a mix of broccolini and broccoli rabe. To remove any bitterness, you should blanch the greens in a pot of boiling water (see instructions below); you can soak them in bowl of water to rinse prior to blanching

Also note that I suggest that you buy spicy Italian sausage for the most flavor, but you can easily sub with regular Italian sausage. You can often buy this uncased at the butcher’s counter in your local supermarket. If not, you can buy the sausage in casing form, but just be sure to remove the casings before cooking.

As always, the full printable recipe is below. But you can follow my step-by-step instructions for this orecchiette with sausage and broccoli rabe, if desired:

Prepping the ingredients

Preparing the bread crumb topping: I would highly recommend that you not skip this crunch topping as it really elevates the dish by providing great texture to the orecchiette. To prepare it, just melt 2 tablespoons of unsalted butter in a small pan over medium-low heat. Add about ½ cup each of bread crumbs (you can use store bought or homemade) and pine nuts (optional, but adds a nice nuttiness). Stir well to coat in the butter. Season lightly with salt. Continue to cook, stirring frequently, until the crumbs turn golden brown, about 8-10 minutes. Transfer to a bowl to let cool; set aside.

Blanch the broccoli rabe: While slightly more work than sauteeing the broccoli rabe directly, I find this is an important part of the recipe as blanching the greens removes any bitterness. Blanching just involves cooking the vegetables briefly in salted water and then “shocking” them in cold water. To do so — bring a large pot of water to boil. Once boiling, add a generous amount of salt and the broccoli rabe. Cook the greens for about 1-2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water to cool. Keep the cooking water in the pot, and bring it back to a boil. Once cooled, chop up the cooked broccoli rabe into small pieces (about 1/3-1/2 inch long).

Cooking the sausage and pasta

In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat. Add one pound Italian sausage and cook, breaking it up into pieces with the back of a spoon, until it starts to brown, about 5-6 minutes. Add 4 cloves minced garlic and ¼-1/2 teaspoon red pepper flakes (depending on your level of tolerance). Sauté until fragrant, about 2 minutes.

Meanwhile, when the cooking water from the broccoli is boiling again, add 1 lb of dried orecchiette and cook until al dente, stirring occasionally, about 8-10 minutes.

Add the broccoli to the sausage mixture, along with about 5 ounces of arugula (optional). Stir to combine, cooking until the broccoli rabe is hot and the arugula is wilted, about 2-3 minutes. Season well with salt and pepper.

Serving the orecchiette with sausage and broccoli rabe

When the pasta is ready, scoop out and reserve about 1.5 cups of the cooking water in a measuring cup. Then drain the orecchiette fully. Add the drained orecchiette to the sausage and greens mixture, along with a couple tablespoons of the cooking liquid. Mix in ½ cup Parmigiano-Reggiano grated cheese and stir well. Pour in more cooking water, if needed.

Remove the pasta from the heat. Stir in lemon juice and zest, and adjust seasonings as necessary.

Serve the orecchiette with sausage and broccoli pasta warm with a spoonful of the toasted bread crumbs and pine nuts mixture, and some extra parmesan cheese on top.

The post Orecchiette with Sausage and Broccoli Rabe Pasta appeared first on VC in the Kitchen.

These Rolo stuffed cookies are perfect for pretty much any occasion – birthdays, potlucks, or just because. And I can attest to the extreme popularity of these salted caramel chocolate chip cookies; people have raved about them. But just be warned: they are extremely addictive. Bet you can’t have just one!

A printable version of the recipe is available below, but here’s a walkthrough of the steps to make these delicious, chewy sea salt Rolo stuffed cookies…

Important note: You’ll want the dough to get cold before forming into cookies – I recommend a minimum of 4 hours in the refrigerator, so plan accordingly. I often make the cookie batter a day in advance before baking the cookies so the dough is properly chilled.

Prepare the cookie dough

Take out two large eggs and bringing them to room temperature. You can also place them in warm water (not hot, you don’t want them to cook!) for about 6-8 minutes.

Melt butter either in the microwave (for about 30-40 seconds) or in a small saucepan over medium-low heat.

Meanwhile, in a medium/large bowl, mix together 2 and 1/3 cups of flour, 1 teaspoon baking soda, 2 teaspoons cornstarch and ½ teaspoon salt. (Note: the best way to measure flour is to spoon the flour into a measuring cup and then level it off, versus scooping with the measuring cup.)

Then in a separate smaller bowl, toss together the ¾ cup brown sugar and ½ cup white sugar. Drizzle in the melted butter and whisk well until the mixture is of a smooth consistency and no lumps remain. Whisk in both eggs, one at a time. Add in two teaspoons of pure vanilla extract and whisk until well incorporated.

Working in batches, transfer the sugar-butter-egg (wet) mixture into the dry ingredients and mix well using a rubber spatula. The dough will be fairly soft.

Mix in about half a cup of semi-sweet chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator for minimum 4 hours, or up to 2 days. If you’re going to keep the dough for longer, I recommend freezing it instead (per note below). Chilling the dough is crucial to make these cookies work. I typically recommend keeping in the fridge overnight for best results.

Note: At this stage, you can freeze the cookie dough. I recommend rolling into small balls (per steps below), and then freezing separately on a cookie sheet for about 20 minutes. You can then transfer the little dough balls into a freezer Ziploc bag; these will keep for about 3-4 months. When ready to use, simply remove the dough from the freezer, let sit at room temperature for about 15-20 minutes until softened and follow steps below.

Forming the Rolo stuffed cookies

Remove the dough from the refrigerator and let warm up slightly at room temperature for 8-10 minutes.

Preheat the oven to 325F degrees.

Line two or three large baking sheets with parchment paper or silicone baking mats. I typically use three because I make my cookies smaller (more to share!).

Unwrap 23-28 Rolos (depending on how big you want your cookies) and place in a bowl. In separate bowl, prepare about 1 cups of semi-sweet chocolate chips.

Using a cookie scoop, take about 1 tablespoon of dough. Sometimes, if I want more cookies, I’ll make them slightly smaller. Roll it into a ball using your hands and place on clean cutting board or parchment paper. I usually end up with around 46-56 small dough balls.

Gently press a Rolo into one piece of dough. Cover with another piece and wrap the dough around the Rolo so there are no gaps and the candy is completely covered. Add a small sprinkle of sea salt on top. Then gently press in a few chocolate chips on top. I’ll usually go with 4-6 chocolate chips to really amp up these cookies. Repeat with the other pieces of dough.

Place the prepare Rolo stuffed cookie dough mounds on the prepared baking sheets, about 1-1.5 inches apart. I usually fit up to 11 cookies per sheet.

Baking and storing the sea salt Rolo stuffed cookies

Bake one sheet at a time in the oven for about 9-10 minutes. Place the other cookie sheets in the refrigerator or freezer as one bakes.

Remove the sheet from the oven even if the cookies look slightly underbaked – I prefer them this way. But if they bake too long, you’ll notice the cookies will start to burst and the caramel center will start to leak out.

Let the cookies cool on the cookie sheets for at least 15 minutes. Gently use a spatula to transfer the cookies to a wire rack, being sure to not rip the bottom.

These sea salt rolo stuffed cookies can be kept in an air-tight container for up to 1 week.

You can also freeze them once completely cooled. When you’re ready to eat them, take them out of the freezer and allow them to defrost at room temperature for about an hour to remove condensation. Then bake at 275°F for about 10-12 minutes, or until warm.

(for full disclaimer, this recipe was adapted from Sally’s Baking Addiction, with slight modifications.)

The post Sea Salt Rolo Stuffed Cookies appeared first on VC in the Kitchen.

And in case you’re wondering what I mean by umami — umami is listed as the fifth taste after sour, sweet, salt, and bitter. Best described as a complex, savory flavor, it’s hard to explain exactly what umami tastes like. But this flavor naturally occurs in foods like shellfish, mushrooms, vegetables, truffles and aged or fermented products like soy sauce or Parmesan cheese. And given that this risotto is packed full of shiitake and cremini mushrooms, leeks, aged Parmigiano-Reggiano cheese and topped with white truffle oil, it’s no wonder that this mushroom and leek risotto packs a delicious umami punch.

Before you get started

Risotto gets a bad rap for being tough to make but it’s actually not as much difficult as somewhat time consuming. Broth is added in increments and you should stir the rice often to achieve the perfect creamy consistency. But I promise you, the results are worth it. The one thing that I haven’t been able to prove makes a huge difference or not is keeping the stock warm before you add to the risotto. I tend to do so because it’s how traditional chefs to do so;they claim that cold stock will cool down the risotto too much as it cooks. But I’ve definitely made risottos without keeping stock warm but using it at room temperature (straight out of the box or can) with little difference.

This mushroom and leek risotto is great on its own. Or if you want to make this dish extra luxurious, top with some brown butter seared scallops. You can sauté the reserved leek tops (the green parts) and serve on top of this risotto with a poached egg on top. Serve with a crisp white wine for an extra special dinner. Now to get started on the recipe…

Prepping the ingredients

Wash 2 leeks well, make sure you separate the leaves as there tends to be a lot of sand that gets caught inside of them. Cut off the green parts of the leeks, which you can then discard or reserve for another use. [VC note: I love leek tops sautéed and cooked with proteins like sausage or chicken. I’ve even sautéed the green parts of the leek and served on top of this risotto before]. Keeping the white and pale green parts of the leeks, cut the stems in half to become half-crescent shapes and then thinly slice crosswise. Rinse and thinly slice 1 pound of shiitake or cremini mushrooms. I enjoy a combination of both types—and find the shiitake mushrooms add a richer umami flavor.

Mince 2 cloves of garlic and 2 shallots. Finely chop 2 teaspoons of fresh thyme leaves and ¼ cup of fresh parsley. The herbs can be set aside in a bowl together as they will be added in at the same time. Grate ½ cup of Parmigiano-Reggiano cheese.

A note about risotto rice: Be sure to use a short-grain special rice for risotto. I recommend Carnaroli or Arborio rice; long grain rice won’t work as a substitute. Arborio is typically the easiest to find, but without careful attention can start to turn mushier easily. Carnaroli is often proclaimed as the best risotto rice to produce the creamiest results with less likelihood of overcooking.

Cooking the mushroom and leek risotto

In a medium to large pot, pour in the stock and heat over medium-high heat. Once hot, reduce temperature and keep warm over low heat.

In another large saucepan or dutch oven over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the sliced leeks and mushrooms with 2 teaspoons of salt for about 5 minutes or until softened. Remove from the pan and set aside.

In the same pan, add another tablespoon of butter and sauté the minced shallots and garlic in the center until soft, approximately 3-4 minutes. Then stir in 1.5 cups of arborio rice and cook for 1-2 minutes. Add ½ cup of a dry white wine. I typically prefer a crisp Sauvignon Blanc for risotto but a Pinot Grigio would work as well. Stir in with the rice until the wine evaporates, about 3 minutes.

Then add 1 cup of the warm stock and stir until almost all the liquid has been absorbed. Repeat adding broth in 1 cup increments and stirring until the liquid is absorbed. Cook until rice is tender but still firm to bite and the risotto is creamy, about 20-25 minutes total.

Finishing and serving the risotto

Add the leek and mushroom mixture back into the risotto and stir until reheated – about 2 minutes. If the risotto thickens too much, add additional warm stock to loosen it up.

Just before serving, stir in 1 tablespoon butter, 1 tablespoon of fresh lemon juice, 2 teaspoons of lemon zest, the grated Parmigiano-Reggiano cheese, chopped fresh thyme and parsley, and 1 tablespoon white truffle oil (if using). Season generously with salt and pepper, to taste. For reference, I use approximately 2 teaspoons of salt and 1 teaspoon of pepper.

To serve, transfer the mushroom and leek risotto into bowls, top with extra chopped parsley and grated Parmigiano-Reggiano cheese and drizzle with a couple more drops of white truffle oil. Enjoy!

The post Mushroom and Leek Risotto appeared first on VC in the Kitchen.

Preparing the sauce

Start by mixing the following ingredients together for the sauce in a medium bowl:

• 3/4 cup ketchup
• 7 cloves of garlic, peeled and minced
• 5 tablespoons fresh ginger, peeled and minced
• 2 green onions, white and green parts diced
• 3 teaspoons fish sauce
• 1/3 cup soy sauce
• 1/3 cup honey or brown sugar
• 1/3 cup seasoned rice vinegar
• 1/4-1/3 cup Sriracha or other hot chili garlic sauce, adjusted to your spice preference
• 3 teaspoons five spice powder
• 1/2 cup hoisin sauce

As noted, many of these ingredients can be found in the Asian/international aisle of your local grocery store, but I include Amazon links in case they are not available.

Reserve a third of the sauce in another bowl. Cover and refrigerate for later.

Cooking the Asian pulled pork

Start with a 4-5 pound roast of pork shoulder – also known as pork butt. Trim the pork shoulder of any easily accessible excess fat. Clearly the pork will have some fat within so only trim the exterior.

Dice a large onion – white or yellow will work. Spread the chopped onion on the bottom of the slow cooker. Add a few spoonfuls of the sauce on top of the onion – make sure you’re taking from the original 2/3 of the sauce (the non-reserved part). Place the pork on top of the sauced onions. Pour the remainder of the sauce over the pork (again, not touching the reserved bowl).

Cover the slow cooker and cook on low for 10-11 hours (or on high for 5-6 hours). The pork should shred easily with a fork. If the pork is still tough to shred, continue cooking longer until it softens and pulls apart easily.

Remove the pork from the slow cooker and place on a cutting board or large plate. Skim excess fat from the top of sauce. Shred the pork with two forks then return to the slow cooker. Add in the reserved third of the sauce. Cook for another 30 minutes, uncovered, on low to soak up all the sauces.

Serving the Asian pulled pork

I recommend serving the pulled pork with my sweet and spicy Asian inspired slaw on slider or hamburger buns. The fresh crunch really helps balance the sweet and savory flavors of the Asian-style barbeque sauce. You can also serve with my quick Asian cucumber pickles. Garnish with fresh sliced jalapenos, cilantro and sesame seed, if desired.

These Asian pulled pork sliders are perfect for game days or when you’re having a group over for dinner. Leftovers keep well for up to 5 days.

The post Slow Cooker Asian Pulled Pork appeared first on VC in the Kitchen.

You’ll see a lot of similarities to the jalapeno and apple slaw, but with more Asian ingredients. As noted, I’m not a big mayonnaise fan and I typically prefer vinegar-based slaws. And there’s something great about the balance of spice and sweetness with the sour tang of vinegar. I prefer to introduce some heat via sriracha and some freshness and crunch from fresh fruit. Of course, for those who can’t handle spice (or to adjust for kids), feel free to reduce or omit the heat entirely.

The Asian slaw dressing

In the same large bowl that you want to mix the slaw in, whisk together the following ingredients:

• 1/4 cup seasoned rice vinegar
• 1 tablespoon fresh lime juice
• 3 tablespoons honey
• 2 teaspoons sesame oil
• 1 tablespoon canola oil
• 2 teaspoons soy sauce
• 2 teaspoons sriracha sauce, or to taste

Set aside as you prep the slaw ingredients.

Couple of things to note:

• Stick to non-flavored canola, grapeseed or safflower oils and avoid olive oil since it will change the taste of the slaw.
• Fresh squeezed lime juice is best, but feel free to use the bottled lime juice.
• Seasoned rice vinegar can usually be found in the vinegar or international sections of your local grocery store, or bought via Amazon.
• Sriracha sauce can also often be found in the international aisle or bought via Amazon. You can also sub out with similar chili garlic sauce.

Prepping the slaw ingredients

Gasp all you may like, but I’ve already spoken of my preference for prepackaged coleslaw mix bags with pre-sliced cabbage and carrots to save time and energy. But if you can’t find those, or if you prefer fresh cabbage, just finely slice a medium head of cabbage into thin slivers. Wash in a strainer and drain well, then set aside until needed. Peel and julienne 2 carrots and add into the drained cabbage.

For fresh fruit, you can use Asian pear or Fuji apple for a sweet and tart crunch. Thinly slice the fruit, discarding the core. Halve the slices for easier bite size pieces. Add the pear/apple slices to the dressing and toss to coat.

Finely chop only the green parts of 3 scallions. Coarsely chop 1/3 cup of fresh cilantro leaves. Add the coleslaw mix, green onions and cilantro to the dressing and mix well.

Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 1 day. Drain most of the excess liquid from the slaw, if desired. Serve chilled.

Feel free to garnish with 2 tablespoons of sesame seeds for additional crunch. I recommend dishing up this sweet and spicy Asian slaw alongside my Asian slow cooker pulled pork on sliders for the perfect combination.

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This dish is easy and versatile. Feel free to substitute with vegetarian chorizo to make this dish vegetarian. Or beef up the plate with some refried beans, if desired. But I’ll walk you through how I make these huevos rancheros.

Making the chorizo salsa

Start by preparing the salsa: Empty a 14.5-oz can of whole peeled tomatoes with its juices in a blender or food processor. Add in the following:

• ¼ cup of fresh cilantro leaves
• 2 shallots, minced
• 2 cloves garlic, peeled and coarsely chopped
• 1 jalapeno pepper (seeded, if desired)
• 2 teaspoons kosher salt
• ¼ teaspoon ground cumin
• ½ teaspoon sugar

Transfer the sauce to a small saucepan. Simmer over medium-low heat until slightly thickened, about 10 minutes.

As the sauce simmers, cook a 1/3 pound of chorizo in a large skillet over medium-high heat until browned, about 6-7 minutes. I often just get ground chorizo from my local supermarket, but if you have a prepared chorizo, be sure to remove the meat from the casing. Add the chorizo to the sauce. Cover and keep warm over low heat as you fry up the tortillas and eggs.

Prepare the tortillas and eggs

Heat about 1 tablespoon vegetable oil over medium-high heat to the same skillet used for the chorizo. Add a tortilla (or two) in the skillet and cook until light golden on one side, about 20 seconds. Flip and cook on the other side for 20 seconds more to reach a similar golden consistency. I tend to do 2 at a time to save time. Transfer the tortillas to a plate lined with paper towels to drain. Repeat with the additional tortillas, adding a bit more oil to the pan if necessary. Cover with foil or a clean kitchen towel to keep warm.

In the same skillet, add a tablespoon of oil and swirl around. Crack four eggs into the skillet. Cook until the bottoms are cooked and the edges golden, 1 to 2 minutes. Season with salt and pepper. Turn the heat to low, cover and cook until set, about 1 minute more.

Serving up the huevos rancheros

Place 2 tortillas per plate. Place two fried eggs on top. Spoon the warm tomato sauce over the tortillas and eggs, keeping the yolks exposed. Top with sliced avocado, shredded Monterey jack or cojita cheese and additional cilantro leaves. Serve with a dollop of sour cream and/or a lime wedge, if desired.

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I’ve served this recipe to my hard-to-please New Jersey friends who have high standards, and they loved it. Some of you might not appreciate the significance of that fact, but with a large Italian population, northern New Jersey folks pride themselves on knowing Italian food. So I’m pretty confident that this chicken parmesan is a winner. Of course, I’m by no means proclaiming this recipe to be authentic – but I will confidently state that it is at least delicious.

Disclaimer: This recipe has a decent amount of steps and involves some advanced planning with a brine, so be prepared. If you’re comfortable in the kitchen and prepare in advance, you could make this for a weeknight dinner without issue. I wouldn’t call this an easy recipe. But each step is worth the effort, I promise. And as I note below, I recommend putting in the extra effort of using homemade easy marinara sauce instead of jarred. My sauce recipe does not require significantly more time or effort than what you’re doing for the chicken parm and the taste is much better than what you can get from the store.

I loosely adapted my chicken parm recipe from Serious Eats, with several modifications as I’ve continued to work on this recipe over the years. Let’s get started…

Preparing the chicken

Prep is probably the most important part of the recipe. There are two secrets to getting moist and tender chicken each and every time:

1. Pound the chicken flat to achieve the same level of thickness for all chicken
2. Soak the chicken in a buttermilk garlic brine

If you do these two steps, you are guaranteed to have tender chicken breasts that are never dried out.

To get started, take 4 boneless skinless chicken breasts and cut the breasts in half horizontally. Working one piece at a time, place inside a plastic zip-lock bag and pound with a meat pounder to an even 1/4-inch thickness. Transfer to a large bowl.

Add 3 tablespoons kosher salt, 2 teaspoons freshly ground black pepper, 1.5 cups buttermilk, and 4 cloves of minced garlic to the bowl. Mix the chicken all pieces are fully coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, and seal. Refrigerate for at least 4 hours, but overnight is best.

Breading the chicken parmesan

Once the chicken breasts have brined, you’ll have to prepare the breading. Line up 3 shallow bowls/containers or pie plates to prepare the chicken for dredging. Fill them as follows:

• #1: Place 2 cups of flour
• #2: Whisk together 3 large eggs, 3 tablespoons buttermilk, and 1 tablespoon of the flour
• #3: Combine 2 cups of breadcrumbs with 1 cup Parmesan cheese. Season with 1 tablespoon of salt. Optional: You can drizzle a tablespoon or two of buttermilk into the breadcrumbs to develop more of a crumbly texture, but I found this works just as well without it – especially as you bread more chicken and the egg wash starts to stick in the breadcrumb mixture anyway

Using one hand, take one piece of chicken from the bag, letting the excess buttermilk drip off. Lay flat in the flour dish to coat one side thoroughly and then flip over so both sides are coated with flour. Shake off excess, then transfer to the egg mixture. Flip to coat, then pick up and let hang for a bit to remove excess egg. Add to breadcrumb mixture, turning over and pressing in the breadrumbs so an even layer of coating adheres to the chicken. Transfer the coated chicken to the wire rack and repeat with remaining chicken.

Cooking the chicken parm

Heat up the tomato sauce: You can certainly use jarred tomato sauce for this recipe to save time. But I figure with all of the effort I already put in making the chicken parm, I might was well make my own sauce as well. I make a batch of my easy marinara tomato sauce before I start breading my chicken and leave it on the stove to simmer. It’s worth the effort. However, if you prefer to use already prepared tomato sauce, add the sauce to a medium-size saucepan and heat over low heat, stirring occasionally, until barely simmering. Remove from heat and set aside.

Preheat oven to 425°F.

Heat 2-3 tablespoons of canola or vegetable oil in a large non-stick or cast iron skillet over medium-high heat until sizzling. Working in batches, carefully lower the breaded chicken into the oil to fit in one even layer in the pan (about 3).

Cook until chicken is golden-brown and crisp on bottom side, about 2 minutes. Using a spatula and a fork, carefully flip cutlet and cook until golden brown on the other side. Transfer browned chicken to a paper-towel lined plate to drain and repeat with remaining chicken.

Spoon 1 cup of the tomato sauce on the bottom of an oven-safe baking or casserole dish. Place a browned chicken cutlet on the bottom of the dish. Top with some tomato sauce down the center of the chicken. Lay a mozzarella slice over the sauce, also in the center of the chicken. Repeat with the remaining chicken, allowing cutlets to overlap slightly. Keeping the sauce in the center of the chicken parmesan cutlets prevents the breading from getting too soggy and keeps the edges nice and crispy.

Transfer the baking dish to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for a few minutes before serving.

Serving up the chicken parmesan

Upon serving, top each chicken parm cutlet with chopped basil and some extra grated Parmesan cheese. If desired, feel free to add more tomato sauce immediately before serving.

Feel free to serve the chicken parmesan on its own, with a green salad on the side (I love the peppery fresh taste of a lemon arugula salad). But I love my chicken parm on the bed of pasta, such as spaghetti or bucatini, served with more of the same easy marinara tomato sauce.

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