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Recipe Tag: Spanish Inspired

video

Baked Goods Dessert

Dulce de Leche Blondies

Classic buttery, gooey blondies with layers of dulce de leche swirls. It really doesn't get better than this.

diningwithskyler

Can we make Parm potato croutons a thing?? PLEASE?

recipe below🫶 + always remember, you never have

recipe below🫶 + always remember, you never have to follow recipes exactly!

SERVES 2:

For the chicken:
▪️2 chicken breasts, pounded until 1/2 inch thick
▪️1 egg + 1 tbsp water
▪️2/3 cup all purpose flour (or gluten-free all purpose flour)
▪️2/3 cup panko bread crumbs
▪️Kosher salt to taste
▪️Avocado oil, for frying

For the bowl:
▪️2 cups cooked sushi rice (cook according to the package instructions)
▪️1/2 head red cabbage, chopped
▪️Toasted sesame oil, to taste
▪️Rice vinegar, to taste
▪️Soy sauce, to taste
▪️Black sesame seeds, for topping
▪️1/2 tsp white miso
▪️Japanese BBQ sauce (if you can’t find it, use whatever BBQ sauce you like and add a little soy sauce to it!)
▪️wasabi paste or spicy mustard

1. Dry the pounded chicken off and season with salt. Set aside. Pour the flour onto a plate along with 1 tsp of salt and spread it out evenly. Place on one side of your workspace. In a large bowl, whisk together the egg and water until uniform in color. Set in the middle of your workspace. On another plate, pour the breadcrumbs and make sure they are evenly distributed.
2. Dry the chicken breasts off one more time, then dip each one into flour. Shake off the excess. Dip into the eggs until fully coated, then dip into the panko and make sure its fully coated in the bread crumbs.
3. Heat a large deep skillet on medium high heat. Add enough oil to coat 1/4 inch of the pan. Heat until it’s shimmering, then add the chicken to the pan and cook until golden brown on one side, then flip and cook the other. Remove from the heat and place onto paper towels or a rack to get rid of excess oil.
4. For the bowl, plate the rice. Plate the cabbage second, then add a tiny splash of sesame oil, rice vinegar and soy sauce. Mix the salad together with a fork and taste. Adjust accordingly. Top the rice with black sesame seeds. Split the miso in half and roll a tiny ball with each portion. Flatten it with your thumb and place it on the rice. Then, place the chicken cutlet onto the bowl and add a little wasabi next to it. Top with Japanese BBQ sauce or any BBQ sauce of your choice (or none at all!) mash the miso into the rice while eating for an umami kick!

it’s just so hard for him! 💔 (@iceculinary i

it’s just so hard for him! 💔 (@iceculinary i think he might cry when school is over)

Obsessed w this RECIPE👇 follow @diningwithskyle

Obsessed w this RECIPE👇 follow @diningwithskyler for more restaurant quality recipes✨ love this for meal prep too! 💚

Btw these meatballs have no breadcrumbs and are gluten free 🙌

👩‍🍳Serves: 4 (or 2 big a$$ salads)

For the meatballs:
▪️1 lb ground turkey
▪️2/3 cup grated parmesan, plus extra 2 tbsp for topping (if you skip this, add 1/2 cup breadcrumbs instead as a binder)
▪️2 tbsp herbes de Provence
▪️2 tsp garlic powder
▪️3 tbsp balsamic vinegar
▪️1/2 tsp kosher salt
▪️black pepper to taste
▪️2 tbsp greek yogurt
▪️avocado oil for pan
▪️ 1/2 cup balsamic vinegar

For the salad:
▪️1 bunch kale, stems removed and leaves
▪️1 head radicchio, thinly sliced
▪️8-10 black olives, thinly sliced
▪️1/4 cup roasted pistachios, chopped
▪️1 small shallot, finely chopped
▪️1 recipe balsamic vinaigrette 👇

For the balsamic vinaigrette:
▪️1 tbsp Dijon mustard
▪️1/4 cup balsamic vinegar
▪️1/2 cup extra virgin olive oil
▪️Salt and pepper, to taste
▪️Honey for sweetening if desired (optional, I did not use it)

Prep the salad ingredients and combine in a bowl, reserving about 2 tbsp of grated Parmesan and pistachios for topping.

Prepare the vinaigrette. In a bowl, whisk the mustard and balsamic vinegar. While whisking, slowly pour in the olive oil and continue whisking until an emulsion forms. You can also just add all the ingredients to a jar and shake it until emulsified! Add salt/pep to taste and set aside.

For the meatballs, combine the ground turkey, herbes de Provence, garlic powder, salt, pepper, 3 tbsp balsamic vinegar, 2/3 cup Parmesan and Greek yogurt. Use your hands and mix until combined. Form the meatballs.

Heat a cast iron or high heat nonstick skillet over medium high heat. Do the water test to make sure it’s hot enough! Season with enough avocado oil to coat the bottom of the pan. Add the meatballs and cook until golden brown on one side, then flip. Continue cooking until the turkey meat is fully cooked through. Add the balsamic vinegar and reduce until syrupy. Coat the meatballs in the glaze.

Toss the salad in the vinaigrette and plate. Top with meatballs, Parm, pistachios and cracked black pepper. Enjoy!

RECIPE👇follow @diningwithskyler for more 👩‍🍳 I already miss Japan 🥹 but this is giving me a little taste of both America/Japan together!

🍜I used pre-cooked udon that I got at Wegmans. I recommend using frozen or precooked here for that hand pulled chewy texture, but dried works too. You can make this with ramen or soba as well.

Please note you can do ALL of this to taste!!! Have fun with it!

Serves: 2
▪️1 pack pre cooked udon
▪️Olive oil or clarified butter
▪️1 lb shiitake mushrooms, sliced
▪️2 chicken bouillon cubes or 2 tbsp chicken bouillon paste
▪️1 tbsp white miso paste (can sub red)
▪️1 tsp coconut aminos (or adjust to taste)
▪️2 tsp low sodium soy sauce (or adjust to taste)
▪️2 tbsp butter
▪️1/3 cup heavy cream (plus more to taste, if needed - vegans can sub coconut cream or cashew cream)
▪️Sugar, to taste (optional, if you decide it needs a little sweetness)
▪️Chili oil, to taste, for topping
▪️2 scallions, chopped, for topping

1. Fill a stockpot 3/4 the way with water. Add the bouillon cubes or paste. Bring to a boil.
2. Heat a large skillet on medium high heat. Test to make sure it’s hot by pouring a drop of water into it. If the water evaporates, keep heating it up. If the water dances on the surface in a little droplet, you’re good to go!
3. Season with oil or clarified butter. Sear the mushrooms until golden brown on both sides.
4. Cook the udon according to package. Deglaze the mushroom pan with 2 ladles of chicken stock pasta water mixture. Add the miso paste, soy sauce, coconut aminos and heavy cream. Cook until bubbly and slightly thick.
5. Add the udon and toss. Adjust the seasoning to taste- I added more soy sauce to coat the noodles.
6. Plate and top with chili oil and scallions.

Japan, what an incredible place. ❤️As our trip

Japan, what an incredible place. ❤️As our trip comes to a close, I have an EXCITING ANNOUNCEMENT! ❗️👇

📺 I am launching 2 NEW SERIES on @skylerbouchard and my TikTok: Skyler’s Street Eats 🍡and Skyler’s Splurge Eats!💰

🍴 For those of you who didn’t follow me back before I developed recipes full time, I used to review restaurants. While cooking is my #1 passion, my inspiration for my passion comes from my experiences out of the kitchen- tasting and experiencing new dishes and cuisines is what sparks my creativity. So, I’m bringing back this element of my content in a new way. ⭐️ Why am I doing this on another account? Because this one is my FREE recipe book to you all. I will continue to use this platform as my free online cookbook and will post recipes every week as per usual. I want this recipe portfolio to be as seamless as possible to navigate, so that’s why I’m separating them.

🥂 On @skylerbouchard and my TikTok page @diningwithskyler, you can find recap carousel posts from Seb and I’s travel and dining adventures. In these captions, I’ll be posting my honest opinions about restaurants and travel experiences (respectfully)— both good and “not so good.” Seb and I will choose our favorite street eats and splurge eats that are worth a “full recap” video.

🍡 For street eats, I will make a full episode about the dish we tried and what it is/where to get it.

💰 For splurge eats, I will make an entire restaurant experience recap episode to showcase why I thought a certain restaurant was worth a splurge. When I say splurge, I’m talking high end dining. Those types of restaurants that you’re wondering “will it really be WORTH the $X per person price tag?” I’m here to answer that and will be taking requests! I will be paying for every meal we review, so complete transparency and honesty is at the forefront.

🧁For everything in between, I’ll be posting carousel recaps with images and my honest thoughts.

We are based in Philly so will be picking these series up in Philadelphia and surrounding areas. And hey, if you like it, we can plan trips and keep the travelling going! ✈️

I hope you join this journey with us! It’s going to be a fun one 😍

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