Quinoa Stuffed Zucchini

  • 2 large or 3 medium zucchini
  • 1 cup quinoa, precooked & cooled
  • 1 cup tomato sauce
  • 1/2 cup grated parmesan
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 1/2 tsp crushed red pepper
  • 10-12 pieces of pearl mozzarella (the kind that come in a small tub)
  • salt & pepper to taste
  1. Preheat the oven to 350 degrees.
  2. Slice the zucchini in half lengthwise. Cut off the thick stems at the top. Using a small metal spoon, carefully scrap out the inside of the zucchini to create “boats”. (Leave a little inside for structure so that they don’t fall apart.)
  3. Using paper towels, squeeze excess moisture from the zucchini pulp over the sink. Measure out 1 cup of shredded zucchini into a large bowl.
  4. Add the precooked & cooled quinoa of your choice to the zucchini pulp. Add the tomato sauce, parmesan, extra virgin olive oil, garlic & crushed red pepper. Stir until everything is combined. Add salt & pepper to taste.
  5. Spoon the sauce/quinoa mixture into the zucchini boats & place them on a lined sheet pan. Cut the mozzarella balls in half & place them evenly on top of the stuffed zucchini.
  6. Cook for 20-25 minutes, depending on the size of the zucchini, until the filling is bubbling & the mozzarella is melted. Let them cool slightly, about 5 minutes, before serving.

Suggestions & Substitutions: I used a simple instant red and black quinoa package that you make in the microwave, because if there’s one thing I always seem to mess up, it’s cooking grains on the stovetop. (I still never feel like I get rice quite right.) It is totally your call on how you want to make it. This is a great recipe if you happen to have leftover quinoa laying around from another meal.

Does the color matter? Not really. White/tan quinoa tends to be the most delicate and as it gets darker (red and black) they have more flavor, texture and fiber. The flavor will be dominated by the sauce here, so I went with the mixture of red and black because I wanted that added texture and fiber in the recipe.

This is a vegetarian meal, as I mentioned, but if you want to switch out the parmesan for some breadcrumbs or nutritional yeast and omit the mozzarella, you have a vegan meal!




Spinach & Artichoke Pasta Bake

It’s been a while. Before I start, I want to point out that there’s the slightly new & more streamlined format for The Picky Gourmet posts. It’s gonna go like: short introduction to quell the general online jokes about bloggers talking too much when people just want the food (ha), the coveted recipe itself, followed by any suggestions or possible substitutions, & finally all the process photos are at the end for the visual learners.

OK, the elephant in the room here is that my big return to blog recipes happens to be right when grocery stores are the last place most people want to be. I hope everyone out there is staying safe, washing hands & keeping calm during this time while we are all trying to deal with this virus.

The good news is, this recipe happens to use a lot of ingredients you might already have on hand. Well, as long as you didn’t blow your whole grocery budget on toilet paper. Surprisingly, for a dish that is full of fresh, herbaceous flavor, the only things you actually need from produce are an onion & garlic (which I feel like most people have laying around anyway). Everything else is a pantry pull!

So let’s fire up the oven, hunker down with a glass of wine & make a…

Spinach & Artichoke Pasta Bake

  • 1 head of garlic
  • 1/2 yellow or white onion, diced
  • 16 oz whole grain rotini pasta
  • 15 oz ricotta cheese
  • 8 oz frozen spinach, thawed & drained of excess moisture
  • 6 oz jarred artichoke hearts, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated pecorino cheese
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1 1/2 cup shredded mozzarella
  1. Preheat your oven to 400 degrees. Peel off the “paper” of the garlic, chop off the top & place it on a piece of tin foil. Drizzle the garlic with olive oil & close the foil around it. Roast for 45-50 minutes. Let it cool & squeeze the roasted garlic into a small bowl & mash with a fork. (Here is a quick little video from The Kitchn if you have never done this before & are unsure).
  2. Meanwhile, on the stovetop, cook the diced onion in a Tbsp of olive oil over medium heat, about 5-7 minutes until they become translucent & develop a golden brown color. Set aside to cool.
  3. At the same time, you can also cook your pasta on the stovetop as well. Cook about 1 minute less than package instructions. Once it’s done, drain the water & season the pasta with a touch of olive oil, half of the dried basil & oregano (1/2 Tbsp of each) & a pinch of salt & pepper.
  4. Bring the oven down to 350 degrees. In a large bowl, mix together the ricotta cheese, cooked onions & spinach. Add in the roasted garlic, chopped artichoke hearts, chopped sun-dried tomatoes, half of the parmesan & pecorino cheeses (1/4 cup each), with the crushed red pepper, the rest of the dried basil & oregano, & a pinch of salt & pepper.
  5. Gently fold the pasta into the ricotta cheese mixture until well incorporated. Transfer to a 9×13 baking dish & top with the mozzarella cheese & the remaining parmesan & pecorino.
  6. Bake at 350 degrees for about 15-20 minutes, until the cheese is golden brown & bubbly. A minute under the broiler can help develop color at the end, but keep an eye on it.

Suggestions & Substitutions: obviously any pasta can be used here, as long as it isn’t a long noodle like spaghetti. Ziti, penne, cavatappi, anything like that would be great. I like using the whole grain here, because there’s so much flavor & cheese, why not sneak in a little extra fiber in there? Since this is a vegetarian recipe, protein infused pasta would be another great choice.

The key with these specific pantry ingredients is taking away the excess moisture. Obviously, frozen spinach needs to be thawed & have all that water squeezed out of it. I used the sun-dried tomatoes that come in a packet, but if you already have the jarred/oil-packed kind, just dab them with a paper towel. The tomatoes & artichoke hearts (which I always buy in a jar) don’t have to be bone dry, but just enough to avoid too much oil in the mixture.

While this makes a great meatless Monday or vegetarian dinner, if you want some added protein, throw some cubed rotisserie chicken in there or even some crumbled sausage. And if you want to cut back on the cheese, you could skip the top layer of mozzarella. (I mean, I wouldn’t, but no judgement.)

And a final note on the cheese. I personally love the funky, strong flavor that pecorino adds to the dish. If you don’t have pecorino cheese or don’t feel like spending the extra money, you can use all parmesan. I just beg you to grate it yourself instead of using the green tube can.

And that’s that! Stay healthy, stay safe & keep cooking.






One Pan Chicken Thighs with Lemon & Herb Vegetables & Potatoes

Well…. it’s been a while. My instincts are to write a long explanation of what got me sidetracked and how I took some time to think about what I want to do next here. The conclusion I came to was to focus on my cooking and sharing more recipes. Less filler, more flavor, so I figure maybe the best thing to do is get right to the food.

I’m purposefully finishing this post up with no time to spare. I am leaving in a couple hours to catch a flight to Seattle for a week of adventures, food & a good friend’s wedding. It’s fitting, since this dish is one that takes some time to prep, but is easy to clean up and walk away from. (You know, like the thoughts in my head lately about the blog.)

I specifically came up with this recipe when I got a new 5qt pan by Chrissy Teigen for Target and wanted to challenge myself to make dinner using it only. This is my one pan plan for a perfect weeknight meal:


You will need a large oven-safe pan with a lid for this

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 4 bone-in, skin-on chicken thighs
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, halved & sliced
  • 6-8 small red potatoes, quartered (bite-sized pieces)
  • 2 Tbsp butter
  • 1 zucchini, halved lengthwise & sliced
  • 1/2 pint cherry tomatoes, halved
  • 1 lemon, zest & juice
  1. Mix the paprika, onion powder, garlic powder, parsley, oregano, basil, thyme, chili powder, salt & pepper together. Split the spice mix in half.
  2. Rub the chicken thighs all over with half of the spice mix & let it sit for at least an hour to overnight. If you do refrigerate the chicken, remember to take it out a few minutes early and let it come up to room temp before cooking.
  3. Preheat the oven to 300 degrees.
  4. On the stove top, put a Tbsp of vegetable oil in a large, deep pan over medium-high. Place the chicken thighs skin side down & cook for 3-4 minutes until it begins to brown. Flip the thighs & cook another 3-4 minutes. Remove from the pan & set aside. (Alternatively, you can also grill the chicken.)
  5. Reduce the heat to medium. Add the sliced onions & peppers to the pan & cook for 4-5 minutes until tender, stirring occasionally.
  6. Add the potatoes & butter. When the butter melts, stir in the remaining spice mixture. Reduce heat to a low simmer, cover the pan & cook for 15 minutes.
  7. Add the tomatoes, zucchini & lemon zest to the pan & stir it together. Place the chicken thighs skin side up in the pan on top of the veggies, being careful not to submerge them. (You want to keep the skin from getting soggy.) Drizzle the lemon juice over everything.
  8. Cover & cook in the oven at 300 degrees for 15 minutes. Remove the lid & cook an additional 5-10 minutes, until the potatoes are tender & the chicken is golden brown.

The key to this whole thing is keeping the chicken skin as crispy as possible. I personally like to use a grill or a grill pan to really get a good sear on it, but for the sake of the one pan meal, I tried it & it does work pretty well on a hot stovetop situation. Just make sure you let the pan cool a little bit before adding the veggies so you don’t char them.


Heavenly

Chicken thighs can be a little scary for some people, especially with the bone in them. I personally think a chicken thigh is much more attractive on the bone with the skin, but maybe that’s just me. They have more flavor & don’t overcook & dry out nearly as easily as the chicken breast.

This is not only an easy clean up recipe, it’s an economical one too. Chicken thighs are often on sale & always way cheaper. All the spices and dried herbs are pantry staples. Add some veggies and get to it!


It’s also approved by Mona & her sniffer

I really hope you guys try this one out. Let me know what you think! I’m also super excited to get this post up, go explore Seattle, & then come home to work on all the new recipes & projects I have in mind.

Make sure to follow along on instagram, @thepickygourmet! There should be a lot of fun stuff to see in the PNW this week. Peace out, internet!

Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Spicy Cajun Turkey (…or Chicken)

Some people get the post-Thanksgiving blues once the big meal is done. Me? Not so much. Since I do all the cooking (which I always call my own personal sporting event), my husband does the cleaning, and then it’s time for CHRISTMAS DECORATIONS.

We have a rule in this house: no Christmas stuff gets put up before Thanksgiving. But the second those leftovers are in the fridge, I grab myself a glass of mulled cider and get to work on our tree. Maybe it’s a little bit of wanting to get my money’s worth out of my decorations, but mostly I just love the way a house looks with some extra glitter, tinsel & twinkle lights. The halls are decked from Thanksgiving night until New Years Day.

Now, you might think I am sad that my biggest cooking day of the year is over… again, not so much. I don’t go quite as “hard” as Thanksgiving, but Christmas is another reason to make a holiday feast, so I decided to share some recipes that can carry over.

I did a poll on Instagram asking my followers if they wanted my turkey recipe or my Hawaiian sweet roll stuffing recipe and the results were literally 50/50. So, ask and you shall receive! Today I’m going to start with the turkey.

You can get turkeys for *super* cheap after Thanksgiving. I saw them for 99 cents a pound a couple days after, so it’s a great, economical way to enjoy the big bird more than one time a year. (Plus, if you overcooked it on Thanksgiving, this can be your redemption.)

Not everyone wants to deal with the whole turkey all over again, so I’m actually going to give you my recipe for a bone-in turkey breast. This is perfect for about 4-6 people, and actually what I made on Thanksgiving since we had a small crowd. And maybe you don’t want turkey again at all, which is understandable. I know a lot of people who go with ham on Christmas, but I’m a poultry and seafood only kind of gal. If you want to change it up just a little, you could also use this same preparation on a chicken!

There are two parts to this recipe… the brine and the rub.

First things first: you’ll need a bone-in whole turkey breastapproximately 4-7 lbs. (Mine was about 5 lbs this year.) Alternatively you could use a whole chicken. 

THE BRINE

  • 2 cups beer, anything light, or blonde, or a lager (I used Kona Longboard Lager)
  • 4 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1 lemon, sliced in half
  • 6-8 cloves of garlic, smashed
  • 1 Tbsp black peppercorns
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh sage
  • 2 habanero peppers, sliced in half
    1. Put the beer, water, salt & brown sugar into a large stock pot and bring to a boil, stirring to dissolve the salt & sugar. One it starts to boil, add the remaining ingredients and lower the heat. Simmer it for 5-10 minutes, until fragrant.
    2. Let the brine cool completely. (Very important, you don’t want to start cooking the bird.)
    3. Place your turkey breast (or chicken) into a brining bag & carefully pour in the cooled liquid, including the lemon, garlic, herbs and peppers. Add more water if needed to submerge the breast fully. Tie the bag tightly, put in a pot or baking dish & refrigerate for 6 hours to overnight.

IN-BETWEEN TIPS 

  • If you have not heard of a brining bag, they are just thick, clear plastic bags you can get at the store. You can also use a sturdy trash bag or a plastic/glass container, if you have a big enough one. You don’t want it to be huge, because you don’t want to be adding a gallon of water to get the turkey submerged.
  • If you are hosting a large crowd and want to do a whole turkey or two chickens, keep the brining recipe the same but double the rub. The only difference is you definitely want put it in the fridge overnight to brine.
  • Before it’s time to cook, take the turkey out of the fridge, remove it from the brine, and pat it dry. Let it sit out and come up to room temperature. This is SO important. If the turkey goes in the oven cold, it takes longer to cook, and this way the skin starts to crisp up immediately, instead of having to warm up first.
  • If you are doing a whole turkey or chicken, you can re-use the lemons, garlic, herbs and peppers from the brine to stuff inside for extra flavor. For the turkey breast, you can put them in the bottom of the roasting pan to add flavor to the drippings.
  • I like to put veggies under my turkey in the roasting pan, but it’s not necessary. For the record, I used 3 chopped carrots, 3 chopped celery stalks and a chopped yellow onion. 

THE RUB (for bone-in turkey breast or 1 whole chicken… double for a whole turkey or 2 whole chickens)

  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried thyme
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp white pepper
  • 1 1/2 tsp cayenne pepper
  • 1/4 cup butter, melted & cooled
  1. Remove turkey from the brine and pat dry. Preheat the oven to 325 degrees.
  2. Mix all the spices together in a bowl. Stir in the cooled, melted butter to create a paste. Slather the turkey all over in the spice mixture.
  3. Place the turkey on a rack in a roasting pan & tent it with foil, careful to keep it from touching & rubbing off the spice mixture. Cook for 30 minutes covered, then remove & cook another 30 minutes. Start checking the temperature every 15-20 minutes from here, until it reaches an internal temp of 155-160.
  4. Remove the turkey from the roasting rack, place on a cutting board, tent with foil and let it rest 30 minutes before carving. Reserve pan drippings to add to your gravy.

If you have kiddos or aren’t a spicy fan, leave the habaneros out of the brine and the cayenne out of the rub, and you will still have a tasty turkey. The rub goes on pretty thick and creates almost a crust, which really helps lock in all the flavor and juices.

I’ve been working on this for a couple years and it always gets rave reviews. Turkey has a reputation for being bland and boring, so you have to add a lot to get a lot out of it, but honestly it’s not a ton of work. Just a ton of ingredients.

Even if it’s not the holidays, you could do this with chicken any time of year, for any occasion. It’s a perfect Sunday dinner. And if you happen to see turkey breast on sale at the store, grab it and try this out one weekend. Serve it over some mashed potatoes or roasted vegetables. Slice it thin, and have incredible sandwiches all week long. Use the carcass to make stock for your next soup. Why does turkey just have to be for Thanksgiving?

Not just turkey either. In a few days, I’ll be back with my Hawaiian sweet roll stuffing! See you then!

Easy Pumpkin Ravioli in Brown Butter

First off, I hope everyone had a fun and safe holiday. We had a really low-key Halloween, drinking pumpkin beers, watching Hocus Pocus (which gave me a great costume idea for next year… yes, already planning it) and handing out candy. It didn’t stop me from dressing up in my cozy corgi onesie costume though!


The trick or treaters loved being greeted by two pups at the door

Next order of business is my kitchen is finally, finally, FINALLY finished! If you follow me on Instagram and check out my stories, you already saw it, but here’s the big reveal for the second time!


Before & after


Insert heart-eye emoji

If you don’t follow me on Instagram, you should. I’ve been working with a lot of cool companies and brands and expanding my influencer status lately. I always seem to have a fun promotion and codes for you to save $$$ on things I love.

OK, enough of that business. Let’s get down to the other business. It’s November now, and Halloween is over, but that doesn’t mean we have to give up on pumpkins! After all those holiday sweets though, I decided to whip up a light, savory pumpkin dish… then drown it in brown butter.

  • 8oz pumpkin puree (NOT pumpkin pie filling)
  • 8oz ricotta cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp cinnamon
  • 2 eggs
  • 24 frozen wonton wrappers
  • 4 Tbsp butter
  • 1 tsp minced garlic
  • 1 tsp chopped fresh sage
  • freshly grated parmesan (optional)
  1. Mix together the pumpkin, ricotta, garlic powder, sage, thyme, cinnamon & 1 egg with a pinch of salt & pepper in a bowl.
  2. Lay out half of your thawed wonton wrappers on a clean, dry surface. Create an egg wash in a small bowl by whisking together remaining egg and about 2 tsp of water.
  3. Place 1 tsp of the pumpkin/ricotta mixture in the middle of each wrapper. Brush the egg wash around the edges & use the other half of the wonton wrappers to top the 12 raviolis.

    Gently push all the air out & seal them. *At this point, you can place them on a parchment lined sheet tray to freeze them. You will have plenty of filling left to make a big batch to save.
  4. To make the brown butter sauce, melt the butter in a small sauce pan over medium heat, constantly stirring. If you let the fat of butter settle on the bottom, it will burn. Once it becomes light brown (about 4-5 minutes of cooking), remove it from the heat & add the minced garlic & sage, still stirring to keep it moving. Carefully transfer to glass measuring cup or bowl to stop it from continuing to cook in the hot pan.
  5. To cook the ravioli, bring heavily salted water to a boil. Cook the ravioli 3-4 at a time without crowding the pot, for about 3 minutes, until they are tender. Use a slotted spoon to remove gently them from the water. (They are delicate)
  6. Serve with a generous drizzle of the brown butter & the grated parmesan to your liking.

It’s nutty, it’s sweet, it’s savory, it’s light, but also buttery and indulgent… It’s a perfect fall meal.

I’ll be honest. I originally tried to make my own pasta dough and do more a traditional ravioli, but I don’t have a pasta sheeter (yet) and I couldn’t get it as thin as I needed. They were OK, but eh, just OK. There’s also something oddly more elegant about how the wonton raviolis look, so I think it’s a win-win: easier & prettier.


Right out of a fancy restaurant… or not.

Using the wonton wrappers is a huge shortcut. It makes it so easy to crank these guys out like an assembly line. Like I said before, you will have plenty of leftover filling if you want to make more than 12. I suggest 3 raviolis for an appetizer serving, or 6 for the main dish of a meal. If you have a bigger family and want to make more than that at one time, double up on the brown butter recipe.

I think making a bunch of these and freezing them before Thanksgiving would be a great plan for an unexpected appetizer. If you don’t want a bunch of pumpkin ravioli in your freezer, save the mixture and add it to a marinara sauce for a surprising autumn twist on spaghetti night or use it in a pumpkin lasagna with some alfredo sauce. Pretty much anywhere you would use ricotta, you can use this for instant fall flavor.


You can keep the leftover filling for a couple weeks in the fridge

For most of my life, I thought pumpkins were just for Jack-o-lanterns and pie. I think a lot of people only really encounter pumpkin in sweeter dishes & desserts, so this is a fun twist on an otherwise ordinary pasta dish. Obviously, you can fill those wontons with any kind of filling you like… cheese, spinach, meat, whatever you’re into. It’s insanely easy to make them this way, so go crazy. I have big plans for the rest of my wrappers.

What do you think? Have you ever tried pumpkin ravioli? Would you want to? If you try out this recipe, I think the outcome will surprise you. Give it a shot, while I get back to work on another fall recipe!

Shrimp Street Tacos with Mango Habanero Salsa

It has been a busy start to fall here! First off, last month I celebrated my 32nd birthday… yikes. It was a low-key day of brunch, day drinks and football, since my last couple birthdays have been very eventful.

Year 30 was celebrated on a party bus (literally, a school bus), cruising up Highway 1 in Southern California with my friends. It was bittersweet though, because two days later most people on that bus, including my husband, went off on deployment for 7 months.

31 was the first birthday I spent in Hawaii, but it wasn’t as fun as one would expect. We actually flew home from our house hunt on my birthday, and spent most of the day stressed out and making real estate offers. We were actually negotiating one house that fell through due to stubborn sellers, but it was a blessing in disguise, because I love the house we ended up with.

My husband’s birthday is a month and a day after mine, so funny enough, we made our first offer on our current home on my birthday and closed all the paperwork on his! It doesn’t feel like a year ago, especially since the home renovation is stillllllllll going on, but…

EXCITING NEWS. After a visit from the electrician on Saturday, my kitchen will be DONE. 100% done. I have been dying to share before and after pictures, but couldn’t bring myself to do it with a couple lingering projects. Make sure to follow @thepickygourmet on Instagram or Facebook to see the reveal next week!

For now, let’s get to tacos. Coincidentally, today is National Taco Day! Hurry up, you might still have time to run to the store (or, you know, a drive-thru). If you missed it this year, there’s always Taco Tuesday. Read on and you’ll be prepared.

Growing up in New England, I wasn’t a taco fan. When I was a kid (you can do the math now that you know how old I am), a taco was usually a hard shell full of dried ground beef, some cheese and maybe some shredded lettuce. Over the past couple decades though, with the help of food trucks and inventive chefs, more authentic and more inventive tacos have been pushed into the mainstream.

My time living in California really made me fall in love with them. I don’t eat red meat so chicken, fish & shrimp tacos are my preference. I love that kind of Baja, tropical, street taco style that is all over SoCal. That’s what inspired this post.

I am calling these street tacos not because I am selling them out in front of my house from a cart, but because this isn’t a very strict recipe post. It’s more of a blueprint of how to set up a really awesome build-your-own taco spread.


Coming soon, to your kitchen… if you want

Let’s start with the main attraction here, my mango habanero salsa I’ve been working on for a few months!

Mango Habanero Salsa

  • 1-2 habaneros
  • 1 yellow or orange bell pepper
  • 1/2 white onion
  • 1 carrot
  • 3 cloves of garlic
  • 2-3 Tbsp olive oil
  • 1 mango
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave syrup or honey
  1. Cut the habanero (or habaneros, if you are adventurous) in half and remove the seeds. Be very careful, wear gloves if you can and immediately wash your hands after.
  2. Chop the bell pepper, onion and carrot down to a similar size as the habanero halves. Make sure to remove the seeds from the pepper and to peel to carrot. Add all the veggies and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast the veggies at 350 degrees for about 15 minutes until tender and some char appears on the onion and peppers. Set aside to cool.
  4. Peel and remove the pit from the mango (it doesn’t have to look pretty). Put the mango and the roasted veggies and garlic into a blender with the apple cider vinegar and agave. Blend until smooth.

This recipe makes enough to fill a mason jar and trust me, that will last you a while. This can get spicy, so a little goes a long way. And it’s not just for tacos! I love to use this as a marinade for grilling chicken or to mix a dollop into some ketchup for a spicy, sweet dip for fries.

But we’re talking tacos. Here’s the rest of what you need to make my shrimp street tacos:

  • Small Corn Tortillas
    • Some packages will actually say street tacos. Besides being traditional, I like the small tortillas because guests can make as little or as much as they want and try different combos
    • Alternatives: Of course, you can use whatever tortilla you like. If you want something larger, if you just prefer the flour ones or those whole wheat versions, go for it. You just need a vessel.

  • Shrimp
    • Here’s my big shortcut. All I used was a bag of frozen shrimp (raw, cleaned & deveined) and my favorite bottled Caribbean jerk marinade. Just an hour of marinating and about 4 minutes in a skillet or on a grill pan, and you have perfect shrimp. I like the jerk marinade to play up the sweet and spicy aspects, but you could use any flavor you want… chipotle, barbecue, etc. If in a pinch, some olive oil, honey and hot sauce can be whisked together for a quick sauce.
    • Alternatives: Any other protein. Beef, chicken, pork or fish. If you have a big crowd to feed or are feeling ambitious, try making more than one. Just make sure it’s either shredded or cut to bite size pieces. Tofu is a good option for vegetarians, as are hearty vegetables like cauliflower, squash or potatoes. (I just found out about potato tacos a couple years ago, and trust me, they are fantastic.)

  • Fresh Salsa
    • Since we have the super spicy, super smooth mango habanero salsa, I like to contrast that with something fresh and with some texture. I threw together some chopped red sweet peppers from my garden with white onion and avocado, in equal parts. I did about 2/3’s of a cup of each, then simply tossed it with some sea salt and the zest and juice of a lime.
    • Alternatives: I usually go with a traditional pico de gallo, with tomatoes. If my spicy salsa was tomato based, I might do a fresh salsa with mango or pineapple. I’m really into balance and giving people options, but at the end of the day, if you know everyone will be happy with one sauce or salsa, that’s fine. For me personally, my husband and I loveeee spicy stuff but our guests aren’t always down for that.

  • Garnishes
    • My rule of thumb here is to have at least three extra things to dress up your tacos. It sounds like a lot, but it’s easy. I’m always start with something pickled, because it adds texture and I love that vinegar-y pop of flavor. I have to have my pickled onions and my husband loves pickled jalapeños. I make my own at home, but you can find this stuff in stores too. Next is something to tame all that heat, and that’s easy. Sour cream. I might get wild and mix a little lime juice and zest in there. Lastly, something fresh, and for me, that’s cilantro.
    • Alternatives: You don’t have to do pickled things and cilantro if that’s not your jam. Classic toppings like shredded lettuce, cheese, chopped onions, avocado, fresh jalapeños and beans are great for adding texture and freshness. For the cooling aspect, you could use guacamole or Mexican crema.

My favorite thing about throwing a taco party is that almost everything can be made in advance. When it’s time to eat, everything goes out on the table and your guests get to help themselves.

The more options you provide, the more fun combos you can make. My plate looked like a bunch of snowflakes, each taco unique and beautiful in it’s own way.


Where do you start?

This is easy enough to do for Taco Tuesday and fun enough for a weekend party with a few cervezas. It’s perfect to break up the monotony of chicken wings and dip on Sunday if you are a football fan. Trust me, your friends will love this. (And if they don’t, they might not be your friend.)

How are you celebrating National Taco Day? Let me know what your favorite taco toppings are. If you need me, I’ll be digging into all the leftover goodies I have from this post! See you next time!

On The Side: German-Style Potatoes with Pesto

This time last week, I was sitting around waiting. My pantry was packed, my bar stocked and all my laundry and dishes were cleaned and put away. The backyard was stripped of decorative string lights, the grill was anchored to the deck and the patio furniture was in my dining room. Devices and back up batteries were charged, movies were downloaded to the laptop and a stack of board games and puzzles was waiting in the closet. I was incredibly prepared for Lane to hit Hawaii, marking our first hurricane as homeowners.

Except it never happened. At least not for Oahu. The big island of Hawaii and Maui got the majority of the rain and wind, but Lane slowed, weakened and veered away from the rest of the state. We only got gray skies, some gusty winds and barely a sprinkle here. I’m obviously very happy that we didn’t have anything worry about but man, what a weird weekend, waiting for a hurricane to hit and it never showing up.

The plan had been to spend the storm snacking and drinking and playing games… and we stuck to the plan. I also spent a lot of time cooking. One of the first things I made was a pesto. I had trimmed my herb garden in the backyard to avoid damage, so I had a lot of fresh herbs to use. I used mainly my sweet Italian basil, with some Greek basil and curly parsley thrown in (simply because I had it.)

Pestos can be made with any type of herb, even though basil is traditional. I don’t always have pine nuts lying around (which are very expensive), and I have some other nut allergies, so I tend to skip that step with my homemade pestos. I use roasted garlic to fill in a bit for that toasted pine nut flavor. I just whipped up the herbs, garlic, and some fresh parmesan cheese in the food processor with extra virgin olive oil and voila!


Easy, nut-free pesto. But you can always get some at the store too.

I didn’t record or measure anything while making this pesto, because I figured I would just use it on a sandwich or something when the power was out, which was of course going to happen when hurricane Lane hit. To my surprise, my oven was active all weekend. When I was looking around for things to make and remembered I had this pesto to use, I was inspired to make this recipe. It’s German potato salad with a pesto twist!

  • 1lb small red potatoes, quartered
  • 14.5oz can of low-sodium chicken or vegetable stock
  • 3 cups water
  • 1 Tbsp olive oil
  • 1/2 red onion, chopped
  • 4 green onions, sliced
  • 2 Tbsp white vinegar
  • 1 lemon, juiced & zested
  • 1/2 cup pesto (homemade or favorite store-bought)
  1. Place the quartered potatoes in a pot & pour in the stock & water, making sure the potatoes are submerged. Bring it to a boil over medium-high heat, then reduce to a simmer. Cover & cook for 10-15 minutes, until potatoes are fork tender. Gently strain out the liquid, salt & pepper the potatoes, & set aside to cool.
  2. Heat a sauté pan over medium heat. Add the olive oil, red onion & the white & light green parts of the green onion. Cook for 5-10 minutes, stirring consistently just until the onions start to brown.
  3. Add the vinegar & lemon juice, reduce the heat to medium-low & let it simmer for a couple minutes. Stir in the pesto, then pour the entire mixture over the potatoes. Gently stir to coat.
  4. Transfer to a serving dish & serve warm or at room tempature, garnished with lemon zest & sliced tops of the green onions. Yields about 4 servings.

Typically, German potato salad will have bacon and mustard in it, but I used the pesto to take their places. I suppose this is a kind of an Italian-German fusion dish! It’s also a flavor bomb. You get the fresh lemon, the punch of the herbs and the onions and then the tangy vinegar comes in. The soft, cooked potatoes just absorb it all.


Before the pesto hits, the color of the onions is fantastic

Speaking of those potatoes, they taste great all on their own because of using the stock. Think about, stock or broth can replace water in a lot of recipes, and all it does is just ramp up the depth of flavor. I like chicken stock, but if you want to keep it strictly vegetarian, veggie stock is great too.

This dish can be served really at any temperature, but I like it just above room temp. It would be a great side to bring to a cookout, especially since it’s an easy recipe to double or triple up on. I’m personally not a big fan of mayo-based potato salads, especially when it’s sitting outside all day in the sun. This version is guaranteed to be delicious all day long, no matter how hot or cold it is.

Yes, no matter the weather… whether it’s a hurricane or not… sigh.

Rustic White Pizza with Roasted Garlic & Mushrooms

Well, it’s been a little bit since I had a recipe for you guys to try. There’s a few behind-the-scenes things I’ve been working on for the blog that hopefully will be coming together soon. We’ve also been making great progress on our house. I plan on doing a post about the kitchen and garden once we get the last little finishing touches done.

Let’s get back to today’s recipe. I’m calling this a pizza. Some might want to call it a flatbread because it’s not round, but I’m sticking with pizza.

If you had told me to come get some pizza when I was a little kid, and you gave me this, I would have been totally bummed out. Mushrooms were always gross to me, like one of my big “no way” foods. I think a lot of picky eaters really dislike the idea of them. The way I got used to them was pizza. I’d try a little bit at a time, sometimes giving up and picking them off, but eventually, I grew to love them.

This recipe is inspired by a pizza in a restaurant in California that taught me that mushrooms are just like any other food… delicious when covered in cheese and garlic.

  • 1 full head of garlic
  • 3-4 Tbsp olive oil
  • 2 cups white button mushrooms
  • 2 small shallots
  • 1 store-bought pizza dough (or use your favorite recipe)
  • 1/3 cup ricotta
  • 1/2 Tbsp fresh thyme
  • 1/2 tsp truffle oil (optional)
  • 3-4 oz fresh mozzarella
  • fresh basil for garnish
  • salt & pepper
  1. Preheat the oven to 400 degrees. Cut the very top off the garlic bulb so you can see the cloves inside. Carefully remove as much of the papery outer layer as you can, without pulling the cloves apart. Place the garlic in some tin foil, with the edges curled up, and drizzle with 1 Tbsp of olive oil. Wrap the bulb in the foil loosely and roast for 40 minutes, until the garlic is golden brown & fragrant. Set it aside to cool. (Do not try to squeeze out the roasted garlic yet.)
  2. While the garlic is cooking, clean and thinly slice the mushrooms. Finely mince one shallot, and thinly slice the second.
  3. On the stove top, put a Tbsp of olive oil in a skillet over medium heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they start to brown and shrink a bit. Add the minced shallot and a pinch of salt and pepper. Cook for another 2 minutes, stirring occasionally, until the shallots are translucent. Strain or drain as much of the excess liquid from the pan as you can, and set the cooked mushrooms aside to cool.
  4. In a small bowl, whisk together the ricotta, fresh thyme, truffle oil (if you don’t have truffle oil, use olive oil), and a pinch of salt and pepper. Squeeze the roasted garlic into the mixture. Use a fork to smash the cloves and incorporate them into the ricotta.
  5. Now that all the toppings are prepped, preheat the oven to the temperature suggested on your pizza dough. (I recommend using the dough in the pop can or a homemade recipe, as opposed to a pre-cooked crust.) Grease a large sheet pan (about 16″) with olive oil before placing the dough on it. Press the dough until it’s spread evenly and covers the pan. Pre-bake for about 8 minutes.
  6. Remove the pan from the oven and spread the ricotta mixture evenly over the crust. Next, add on the cooked mushrooms. Take a ball of fresh mozzarella and rip off small pieces. Space them out evenly over the pizza. Finally, top with the raw sliced shallots. Return it to the oven and cook another 6-8 minutes, until the cheese is melted and the crust is cooked to your liking. (Obviously, the longer you cook, the crispier it will be.)
  7. Top the pizza with freshly chopped basil, cut into squares and serve immediately.


Here’s what it looks like before cooking, so you can see the spacing of the toppings.

That seems lot of steps for a pizza, huh? It’s a word-y recipe, yes, but it doesn’t take a lot of time and effort when you are actually making it. You have that 40 minute window while the garlic is roasting to cut, prep and cook the other elements, then you just set them all aside until you are ready to assemble. You could probably make the mushrooms and the ricotta mixture a day ahead of time too.

Let’s talk about cooking the mushrooms… you have to do it. The biggest mistake people make with mushroom is just throwing them on a pizza and expecting them to cook properly with the rest of the pie. That’s how you get a bland, rubbery topping.

Your standard before & after

Cooking them beforehand brings out all the flavor and color you want, without any of that off-putting texture. (Which was a big turn-off for me back in the day.)

The roasted garlic/ricotta spread is my favorite part of this recipe. 1/3 of a cup might not seem like a lot, but you really don’t need to glob this all over. A nice, thin layer is all you need. That goes for regular pizza sauce too… a lot of times people go overboard with the marinara and you get a heavy, soggy pizza.


Once you smell that roasted garlic, you won’t miss the tomato sauce one bit

You could easily double the ricotta part of the recipe and make a couple different pizzas out of this at the same time. Hmm, I’m thinking sun-dried tomatoes, grilled zucchini and artichoke hearts. Or how about chicken with rosemary and capers? Some arugula tossed with lemon juice and prosciutto? The topping possibilities are endless with this base.

I also love a sheet pan for making pizza, mostly because I don’t have a pizza stone (yet). I am not good a stretching out a beautiful, symmetrical crust so I let the shape of the pan do the work. They say rustic is what you call food that isn’t pretty, but I think a rectangular pizza is quite nice. It’s also easier to cut into smaller pieces if you were serving this up at a party or as an appetizer.

Speaking of parties, I’ll be traveling over in the next couple of weeks to Chicago for a wedding, with a short visit to Seattle on the way. Hopefully I’ll have lots of fun stuff to share, maybe enough for a post! Or you can always follow my Instagram for extra photos and videos. In the meantime, go make a pizza!

Curry & Yogurt Marinated Chicken with Mint Dressing Two Ways

That title is a mouthful, but I suppose that’s appropriate when you have two dishes in one blog post.

I hope everyone has a nice start to spring so far. Our remodeling is still underway, but things are starting to feel like home. We also have our first visitors coming tonight… my awesome in-laws! They are coming for a week and besides taking a break from DIY projects to explore Oahu with them, we are going to Maui for the weekend. I’m excited to do some island hopping!

I’m not going to waste anytime with today’s recipe, because I still have a lot to do before company comes. This was supposed to be one thing, but I ended up with so much leftover marinade, it became two dishes: a salad and sliders. The heart of both is a curry & yogurt marinated chicken. It might sound a little off-putting at first, but give it one taste and you’ll understand why I had to reuse it. So here’s the recipe the chicken:

  • 2 chicken breasts, portioned according to dish*
  • 8oz plain Greek yogurt
  • 1 Tbsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp minced garlic
  • 1 tsp tumeric
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 lemon
  • salt & pepper
  1. In a bowl, whisk together the yogurt, curry powder, fresh ginger, garlic, tumeric, cayenne & cinnamon. Stir in the juice of 1 lemon and a dash of salt & pepper.
  2. Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
  3. Cook the chicken on a grill or grill pan for about 8-12 minutes over medium high heat, turning once, until cooked through.


Remember: plain yogurt does not mean vanilla yogurt! I used three of these Chobani cups between the marinade and the dressing.

*The asterick! If you are making the salad dish, cut 2 chicken breasts into about 1″ cubes and grill them on a skewer (kebab style). If you are making the sliders, put 2 chicken breasts between two pieces of plastic wrap and pound it out until it’s of even thickness. Cut the chicken to the size your sandwiches will be, using the bread as a reference. Each recipe makes 2-3 servings.

Now for the dressing:

  • 5 oz plain Greek yogurt
  • 2 Tbsp fresh chopped mint
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 lime
  • 1 Tbsp extra virgin olive oil
  • salt & pepper
  1. Stir together the yogurt, mint, garlic, cumin and the juice of 1/2 a lime. Whisk in the EVOO until smooth and add a dash of salt & pepper to taste. Keep refrigerated.


I love fresh mint… plenty left over for mojitos!

At this point, honestly, the chicken is so good you could eat it plain and be satisfied. I know, because I snacked on the extra pieces while taking the “glamour shots” until there was none left… and then I ate the salad from the pictures too.

Speaking of the salad! You have the chicken, grilled up and smelling oh-so-delicious, and you have the mint dressing, ready to take the edge off the spice. I plated them up next to a salad of mixed greens, arugula & spinach with thinly sliced shallots & cucumber.


Healthy never looked so good

I tossed the salad with a touch of olive oil to keep it from being too dry, but I wanted to keep the mint dressing over the chicken only. I’m not a fan of salads with a heavy dressing, because I feel like people tend to overdress and everything gets too soggy. Drizzling just a little over the chicken ensures the perfect bite every time of spicy meat, cool sauce and fresh greens.

The second incarnation of this marinade came about because I still had a lot of usable sauce left in the bowl. I cut up some more chicken, tossed it around and put it in the fridge for round two.

One of my signatures for weekend meals has become sliders, so naturally this recipe had to get the sandwich treatment. I toasted up some Hawaiian rolls, and piled on the chicken, a dollop of mint dressing, some more thinly sliced cucumbers and my FAVORITE: pickled red onions.


Oh, did I mention I made oven-baked fries with garlic powder, onion powder, curry powder & paprika?

The color of this chicken is beautiful. The smell and taste is unreal. I hope you try it with my salad or as my sliders, but I really just wanted the focus to be on the chicken. This is the kind of thing you can make a large batch on a weekend and do anything with. Beyond my ideas here, you could put this with rice, over whatever veggies you like, or in a wrap for lunch on the go. I’m already trying to come up with as many ways to use it as I can in my head, as an excuse to make more.

Remember to prep this a day ahead of time. You could shortcut it and let it marinade for a few hours, but trust me, doing it overnight makes a difference. The chicken will be juicier and more flavorful the longer it sits in that delicious sauce.


It’s meal prep gold, literally.

I have to get back to my endless to-do list around the house. Follow my Instagram (@ThePickyGourmet) to see some foodie adventures around Maui in a couple days! I’m sure I’ll get some great pics and some inspiration for my next recipe!