A Nerd Cooks

... and bakes and mixes the occasional cocktail!

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Thai Basil Pork and Noodles

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Want Thai food flavors quickly?

Thai Basil Pork and Noodles will help you get your Thai flavor fix in about 30 minutes! These noodles are savory, a bit spicy, and are all-around delicious.

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Full disclosure: this dish is maybe not the most authentic.

Gotta get this disclosure out of the way first and foremost. It’s not strictly authentic Thai cuisine. This dish is in the same general neighborhood as a Pad Kra Pao, but is a little different.

However, I’m of the opinion that just because something isn’t 100% authentic, that doesn’t mean that it isn’t delicious or worth eating. Take the Choco Taco, for instance.

These noodles have a lot of great Thai flavors that I think you’ll love and recognize.

What kind of ingredients do you need to make this dish?

You probably have many of the necessary ingredients in your pantry already. Things like onions and garlic, brown sugar, soy sauce (or tamari!), and maybe ground pork, are probably in your kitchen right now. You may need to hit up the grocery store for a few additional ingredients, though.

Fish sauce is funky. But please don’t be put off by its pungent odor. Trust me when I tell you that it’s super flavorful and not at all offensive (it’s delicious!) when added to the sauce.

You’ll also want to grab a package of rice noodles. You can very likely find these in your regular local grocery store. But if you can’t, you may want to hit up an Asian market or look on Amazon. They cook really quickly and help to keep this dish gluten free.

And don’t forget the Thai basil! 

But… what is Thai basil, anyway?

It’s a type of basil that’s native to Southeast Asia. Unlike Italian basil–which I imagine more people are familiar with–it has a licorice-y flavor. It’s widely used in Thai, Vietnamese, Cambodian, and Laotian cooking. 

I’m growing my own this year, but you can find it at an Asian market, or in your regular grocery store (if you’re really lucky). If you just can’t find it, you can sub regular basil in a pinch.

Do you have leftover Thai basil after making this recipe? How about making these de-licious Lemongrass and Thai Basil Mojitos?? 

Thai Basil Pork and Noodles

Thai Basil Pork and Noodles

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Thai Basil Pork and Noodles is savory, a little spicy, and all-around delicious. Get your Thai food fix in about 30 minutes!

Ingredients

  • 1 tbs toasted sesame oil
  • 1 onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 tsp sriracha, or more to taste
  • 1/2 tsp red pepper flakes, or more to taste
  • 1 lb ground pork
  • 2 tsp brown sugar
  • 1 tbs fish sauce
  • 2 tbs soy sauce or tamari
  • 3/4 cup Thai basil, plus more for garnish
  • 16 oz rice noodles

Instructions

  1. Start heating a large pot of water over medium-high heat until boiling (for the rice noodles).
  2. Heat the sesame oil in a heavy bottomed skillet over medium heat.
  3. Add the onions, garlic, sriracha, and red pepper flakes. Sauté for 2-3 minutes.
  4. Add the ground pork and cook until cooked through, crumbling it as you go.
  5. Combine the brown sugar, fish sauce, and soy sauce in a small bowl. Add the mixture to the skillet. Continue cooking for 1-2 minutes, allowing the sauce to thicken a bit.
  6. Add the fresh Thai basil. Turn off the heat once the basil has wilted.
  7. Cook the rice noodles according to directions on the package. Add cooked, drained noodles to the skillet and toss until the noodles are coated in the sauce.
  8. Garnish with additional Thai basil and serve immediately.

Notes

Nutritional information is calculated based on 4 servings per recipe.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524 Total Fat: 27g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 107mg Sodium: 1218mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 33g
Nutritional information was calculated based on 4 servings per recipe.
© Lauren Pacek
Cuisine: Thai / Category: Pasta

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S’mores Chocolate Chip Cookies

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These cookies are the perfect way to get your s’mores fix without going anywhere near a campfire!

These S’mores Chocolate Chip Cookies have all of the flavors of your favorite camping treat. The dough is made with half flour, half graham crackers and is packed with mini chocolate chips. Plus, mini marshmallows and good old Hershey’s chocolate bar pieces are pressed into the tops of the cookies.

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I’ve shared a s’mores cookie variation with you before.

It’s true. I showed you these S’mores Cookies way back when. They’re chocolate chip cookies, packed with marshmallows and topped with Hershey’s bars. Then the dough is baked ON TOP OF graham crackers.

They’re pretty great. Try them out.

But I’ve been wanting to concoct a s’mores cookie recipe that included the graham crackers in the cookie itself, rather than the graham cracker serving as a vehicle for the cookie dough.

How are these cookies different?

After some thought, I decided to grind up some graham crackers and sub those crumbs for half of the flour that would go into a chocolate chip cookie.

Marshmallows are pressed into the tops of the dough, rather than mixing it throughout because otherwise they tend to seep out of the bottoms of the dough balls and make a sticky mess.

You end up with a delicious, self-contained, mess-free cookie that tastes just like a s’more.

S’mores mean Summertime

There’s nothing quite like sitting outside around a campfire in the summertime and toasting a marshmallow, right? Followed by sandwiching that toasty marshmallow between a couple of graham crackers and some chocolate.

I have some really great memories of doing this at my parents’ cabin. The flavors of these cookies stir these happy memories up a bit.

In addition to these cookies being undeniably delicious, I think there’s a good chance that they’ll evoke some memories for you, too.

 

What gear should I have on hand to make these cookies?

S'mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

Yield: 3.5 dozen

Ingredients

  • 2 cups all-purpose flour
  • 2 cups graham cracker crumbs (see notes)
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 16 tbs unsalted butter
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 1 cup mini semi-sweet chocolate chips
  • 4 Hershey's bars, broken into pieces
  • 1 cup mini marshmallows

Instructions

  1. In a medium-sized bowl, whisk the flour, graham cracker crumbs, baking powder, and kosher salt together. Set aside.
  2. In the bowl of a stand mixer, cream the butter and brown sugar together until light and fluffy.
  3. Add the eggs to the butter and sugar mixture, one at a time, making sure that the first egg is fully combined before adding the second.
  4. Reduce the mixer's speed to low and add the flour mixture bit by bit. Scrape down the sides of the bowl as needed.
  5. Add the mini chocolate chips and mix until they are well distributed throughout the dough.
  6. Using a cookie scoop, scoop the dough onto cookie sheets. Press the Hershey's bars pieces and mini marshmallows into the dough.
  7. Refrigerate for at least 30 minutes.
  8. When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper.
  9. Place the dough balls onto the prepared baking sheets, approximately 2-3 inches apart.
  10. Bake for XX minutes. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Notes

  • I like to use a blender or food processor to really finely pulverize the graham crackers. You can achieve more or less the same effect by really working them over with a rolling pin (while they're contained in a zip top bag, of course).

Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 152 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 54mg Carbohydrates: 20g Fiber: 1g Sugar: 12g Protein: 2g
© Lauren Pacek
Cuisine: American / Category: Cookies

Still trying to get your s’mores fix?

I have a few other s’mores recipes that you should definitely check out!

 

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Sous Vide Limoncello

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Making homemade limoncello using your sous vide is so easy!

Seriously, making Sous Vide Limoncello couldn’t be easier. You also only need 4 ingredients. AND it’s delicious! 

Making limoncello using the sous vide means that it will come together SO much more quickly than when using traditional methods. Using conventional methods, you would allow the lemon zest to infuse the vodka for weeks or months. 

And sure, it’s delicious when made that way, too. But sometimes we want our limoncello and we want it now. Or, like 2 hours from now.

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So how do you do it?

You’ll want to start by washing and scrubbing your lemons really well. This is because most lemons that you’ll get at the grocery store are coated in wax.

Once your lemons are squeaky clean, you’ll want to remove the zest from all of the lemons. You can either use a microplane to zest the lemons or a vegetable peeler. Whichever method you use, try to make sure that you’re only removing the yellow zest, and not the bitter white pith that’s underneath.

Place all of the zest in the bottom of a quart Mason jar. I use a wide-mouth variety, and really like them.

Next: add the vodka

Once the lemons have been zested, you’ll fill the Mason jar with plain vodka.

I’m of the opinion that you don’t necessarily need to use top shelf vodka here. No need to break out the Grey Goose or Belvedere (though I’m sure both would yield a lovely end product). I tend to stick with a more middle-of-the-road, but still good quality vodka, like Smirnoff. Use something that you would feel good about using in a mixed drink.

It’s time for the Mason jar to take a dip!

You’ll start by screwing a lid onto the Mason jar, finger tight. Preheat your water bath to 135 degrees F and submerge the jar in the water. “Cook” for 2 hours.

After that, the process is as simple as allowing the contents of the jar to cool, straining out and discarding the peels, and mixing the vodka with simple syrup.

What should I do with all of those lemons that I zested?

This Sweet and Tart Homemade Lemonade is a good place to start! Homemade Lemon Curd is also a good bet, though you will need to zest a few more lemons.

The Hollandaise sauce on these Crab Cakes Eggs Florentine also use a little lemon juice. AND the Hollandaise is made with the sous vide.

Sous Vide Limoncello

Yield: 6 cups (32 - 1.5 oz servings)
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

  • zest of 10 lemons (see notes)
  • 4 cups vodka (see notes)
  • 2 cups water
  • 2 cups granulated sugar

Instructions

  1. Place the lemon zest in a quart Mason jar. Fill with vodka. Place the lid on the jar and tighten to finger tight.
  2. Set your sous vide to 135 degrees F.
  3. Once preheated, place the Mason jar in the water and cook for 2 hours.
  4. After 2 hours, allow the limoncello to cool to room temperature.
  5. While it cools, combine the water and sugar in a saucepan (you're making a simple syrup). Bring to a boil, whisking so that the sugar dissolves completely. Remove the mixture from the heat.
  6. Strain the lemon zest from the limoncello and combine the vodka mixture and simple syrup.
  7. Refrigerate in an airtight container.

Notes

  • Make sure to really scrub the lemons in order to remove the wax that's on the skin.
  • Personally, I don't think that you need to go all out and use top shelf liquor. However, I wouldn't use well vodka, either. Something middle of the road (that you'd feel good about using in a mixed drink) will work. I used Smirnoff.

Nutrition Information:
Yield: 32 shot-sized (1.5 oz) servings Serving Size: 1
Amount Per Serving: Calories: 120 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 15g Fiber: 1g Sugar: 13g Protein: 0g
© Lauren Pacek
Cuisine: Italian / Category: Cocktails

What should I buy in order to make this recipe?

 

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Kentucky Bourbon Lemonade

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This boozy lemonade is the perfect way to stay cool (and tipsy) on a hot Summer day

Kentucky Bourbon Lemonade takes old fashioned homemade lemonade and adds sweet boozy bourbon and fizzy ginger ale to make one refreshing warm weather drink.

It’s Friday again, and that means it’s time for a cocktail.

And considering just how dang hot it is outside (seriously, it’s gross), we need a refreshing cocktail.

This drink is sweet, tart, and a little fizzy. A sprig of fresh gives a sweet fresh aroma when you take a sip, too. Plus it looks pretty.

It’s very safe to say that I’ll be drinking these allll Summer long.

Looking for other bourbon-based recipes? Of course you are.

And you know I’ve got you here. Check these other bourbon-y recipes out. You won’t be disappointed.

Need any special equipment to make this cocktail?

Kentucky Bourbon Lemonade

Kentucky Bourbon Lemonade

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1.5 oz bourbon
  • 3 oz lemonade
  • ginger ale
  • lemon wheel and fresh mint, for garnish

Instructions

  1. Add the bourbon and lemonade to a tall glass with ice.
  2. Top with ginger ale.
  3. Garnish with a lemon wheel and fresh mint.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 35mg Carbohydrates: 51g Fiber: 3g Sugar: 44g Protein: 1g
© Lauren Pacek
Cuisine: American / Category: Cocktails

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Homemade Lemonade

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This homemade lemonade is the perfect Summertime sipper.

This Homemade Lemonade is sweet and tart, completely refreshing, and perfect for Summertime sipping. Know what’s even better? You only need THREE ingredients to make it!

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What says sweet Summertime more than a glass of ice cold lemonade?

You’d be hard pressed to come up with a better answer.

It’s sweet, it’s sour, it’s cold and refreshing. You can keep it family friendly and drink it as is. Or… you could add a little vodka or bourbon. More on that next week.

Why make lemonade when you could just buy it?

Okay so, yeah. You could do that. There are even some pretty tasty bottled lemonades in stores. But hear me out.

  1. It is SO EASY to make.
  2. It’s crazy delicious.
  3. You can make it as sweet or tart as you’d like!

Just do it. You will not regret it.

Need more lemony recipes?

Homemade Lemonade

Homemade Lemonade

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the simple syrup

  • 2 cups granulated sugar
  • 2 cups water

Everything else

  • 1.5 cups lemon juice, freshly squeezed (see notes)
  • 4 cups water
  • fresh mint, for garnish (optional)

Instructions

To make the simple syrup

  1. In a medium-sized saucepan, combine the granulated sugar and 2 cups of water.
  2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved completely.
  3. Remove from the heat and allow it to cool completely.

To make the lemonade

  1. Add the cooled simple syrup, lemon juice, and water to a pitcher.
  2. Stir to combine.

Notes

  • 8-10 juicy lemons should yield approximately 1.5 cups of juice

© laurenpacek
Cuisine: American / Category: Non-Alcoholic

What special equipment will you need to make this lemonade?

  • I have this citrus squeezer and it makes things so much easier
  • Stash your lemonade in a pitcher in the fridge!

Wanna pin this recipe for later? (Please do 😉 )

Greek Chicken Quinoa Bowls

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Greek chicken quinoa bowls are delicious, full of flavor, and (bonus) very convenient for meal prepping!

Whip this recipe for Greek Chicken Quinoa Bowls up and you’ll have lunches prepared for nearly every day of the work week!

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A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

Meal prep makes your week soo much easier

I’ll be the first to admit that I’m not always the best about meal planning or prepping. But when I actually do it, it makes my weeks so much easier. Even though I love to cook, I’m pretty much always a fan about having to think less about things.

These bowls are ideal for meal prep. Make everything on a Sunday, divvy everything up in 4 equal portions into containers, and boom: you have lunches for nearly every day of the week. 

Don’t like some ingredients? Change ’em up!

It’s really easy to make these bowls your own. Say you don’t like feta. These bowls would be really good topped with some hummus or tzatziki sauce.

Not super into chicken? Top these bowls with your protein of choice.

Dislike olives? (first of all, how dare you) Feel free to omit them. You get the idea.

A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

This recipe is adapted from one that I found on thekitchn.com.

Greek Chicken Quinoa Bowls

Greek Chicken Quinoa Bowls

Yield: 4 bowls
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Roasted cherry tomatoes

  • 1 pint cherry tomatoes, halved
  • 1 tbs olive oil
  • kosher salt and black pepper, to taste

Shredded chicken

  • 3 boneless skinless chicken breasts
  • 1 tbs olive oil
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tsp oregano
  • kosher salt and black pepper, to taste

Quinoa

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • kosher salt, to taste

Feta dressing

  • 4 oz feta cheese
  • 2 tbs olive oil
  • 1 tbs water, plus more if needed
  • 1/2 to 1 lemon, juiced
  • kosher salt, to taste

Everything else

  • 1/2 English cucumber, chopped
  • 1/2 cup kalamata olives, chopped

Instructions

To make the roasted cherry tomatoes

  1. Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
  2. Spread the halved cherry tomatoes on the prepared baking sheet.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  4. Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

  1. Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
  2. In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
  3. Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
  4. Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

  1. Place the quinoa, water, and salt in a saucepan. Bring to a boil.
  2. Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
  3. Fluff the quinoa with a fork.

To make the feta dressing

  1. Blitz all ingredients in a food processor or blender.
  2. Process until smooth.

To assemble the bowls

  1. Divide all ingredients into 4 equal parts and combine in 4 bowls.
© Lauren Pacek
Cuisine: Greek / Category: All Recipes

Really into Greek/Mediterranean flavors like I am? Check out these recipes:

What equipment will I need to make this recipe?

The Belmont Jewel

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Celebrate the Belmont Stakes in a delicious way!

The Belmont Jewel Cocktail is the official drink of the Belmont Stakes, the third leg of the famous Triple Crown. 

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Belmont Jewel Cocktail | A Nerd Cooks

What is a Belmont Jewel like?

This drink only requires 3 ingredients: bourbon, lemonade, and pomegranate juice. Make it 4 ingredients if you want to count the lemon wedge garnish. Couldn’t be easier!

This drink is both sweet and a bit tart. You can thank lemonade and pomegranate juice for that flavor combination. The bourbon is sweet, too, and the whole thing is very refreshing.

Though it’s very easy to shake up a few individual drinks, you could also easily scale the recipe up to make a batch cocktail. This would be perfect for entertaining.

Oh, and did I mention that it gets its name from its beautiful jewel-like appearance? I mean, take a look at the photo below and how the the light shines through this cocktail.

Belmont Jewel Cocktail | A Nerd Cooks

So, if the Belmont Stakes has the Belmont Jewel… what drinks do the other races have?

Glad you asked. You’re probably familiar with the Mint Julep: It’s the bourbon-forward cocktail associated with the Kentucky Derby. You can switch things up a bit and have a Derby Cup (bourbon + Pimm’s), too!

And then, of course, there’s the Preakness Stakes, which has the Black Eyed Susan. It’s sweet, fruity, and deceptively boozy.

Is this drink *just* for the Belmont Stakes?

In short: heck no! This would be great for sipping all year ’round. But I think that the ingredients (oh hay, lemonade) make this drink feel particularly summery.

Belmont Jewel Cocktail | A Nerd Cooks

Interested in other pomegranate juice-based cocktails?

The Belmont Jewel

The Belmont Jewel

Yield: 1 cocktail
Prep Time: 2 minutes
Total Time: 2 minutes

Ingredients

  • 1.5 oz bourbon
  • 2 oz lemonade
  • 1 oz pomegranate juice
  • lemon wedge, for garnish

Instructions

  1. Combine the bourbon, lemonade, and pomegranate juice in a cocktail shaker with ice.
  2. Shake until very cold and strain into a rocks glass filled with ice.
  3. Garnish with a lemon wedge.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 162 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 18g Fiber: 2g Sugar: 12g Protein: 1g
© Lauren Pacek
Cuisine: American / Category: Cocktails

Will I need any special gear to make this cocktail?

Belmont Jewel Cocktail | A Nerd Cooks

 

Belmont Jewel Cocktail | A Nerd Cooks Belmont Jewel Cocktail | A Nerd Cooks Belmont Jewel Cocktail | A Nerd Cooks

Strawberry Basil Vodka Collins

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It doesn’t get much more summery than this cocktail!

This Strawberry Basil Vodka Collins is equal parts easy to make, delicious, and incredibly refreshing. Basically, it’s everything that you could want in a summery cocktail.

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Strawberry and basil are two warm weather flavors that really belong together.

When both ingredients are in season, I really love to pair them together. This Strawberry Balsamic Salad (with lots of fresh basil mixed in with the greens) is a great example. I’ve also been known to throw some sliced strawberries into a traditional Caprese salad. It’s basically perfect.

This flavor combo is great in sweet dishes, too. Check out this Strawberry Basil Lemonade and Strawberry Basil Ice Cream, just as a couple of examples. 

This drink is basically Summer in a glass.

And that brings us to this cocktail. Sweet, juicy, muddled strawberries lend both flavor and beautiful color. The sweetness of the berries is complemented by the fragrant and herbaceous basil vodka and fresh garnish. 

Simple syrup (homemade, please!) adds a bit more sweetness, while bubbly club soda keeps things fizzy and refreshing. I highly recommend sipping one (or more) of these cocktails on a hot summer day.

Looking for more strawberry-based recipes?

To be honest, I didn’t quite realize how many strawberry-heavy recipes I had on this blog! Let’s start with dessert (because why not?): 

Want something a little healthier? I can do that, too.

This cocktail uses two simple, yet delicious recipes from this blog.

First, we’re using simple syrup. Incredibly easy to make. Incredibly useful and versatile.

And don’t forget about the Basil Infused Vodka! Again, so easy to make. But it’s so, so delicious. And summery AF. It’s great in this Basil Vodka Gimlet, too.

Strawberry Basil Vodka Collins

Strawberry Basil Vodka Collins

Yield: 1 cocktail
Prep Time: 2 minutes
Total Time: 2 minutes

Ingredients

Instructions

  1. Add the strawberries and simple syrup to the bottom of a cocktail shaker and muddle well.
  2. Add some ice to the cocktail shaker, along with the basil infused vodka. Shake until very cold.
  3. Strain into a Collins glass filled with ice.
  4. Top with club soda.
  5. Garnish with a ripe strawberry and sprig of fresh basil.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 20g Fiber: 4g Sugar: 15g Protein: 3g
© Lauren Pacek
Cuisine: American / Category: Cocktails

What supplies will you need in order to make this cocktail?

Spicy Salmon Sushi Bowls

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These bowls allow you to enjoy all of the flavors of a delicious sushi roll, but in convenient bowl form!

These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.

These bowls give you all the sushi roll flavors that you love, but for far less effort

Even though they’re maybe not the most authentic thing ever, I can’t help but love a good Spicy California or Spicy Salmon Roll. But I’ve never been adventurous enough to try to make sushi rolls at home. 

When I need to get my sushi fix but don’t want to leave my house and head to a sushi restaurant, I take a little bit of a shortcut. Basically, I take all of the flavors and ingredients that I love about sushi rolls and put ’em in a bowl.

A big Bowl of Food = comfort food at its finest

In addition to this bowl of sushi goodness being much more convenient to make and quick to come together than a sushi roll, there’s something about tucking into a big bowl of food that’s just really comforting. Joy the Baker has a whole series of Bowl of Food recipes, for instance.

Check it out. I think there’s something to it.

Make a little, or a lot!

As written, this recipe is for two bowls, but it can easily be scaled up.

I like to make enough for 4-5 portions and have this as a really delicious (decidedly un-sad) lunch at work. If you choose to do that, your coworkers will be very envious.

Spicy Salmon Sushi Bowls

Spicy Salmon Sushi Bowls

Yield: 2 bowls
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

For the spicy mayo

For the rice

  • 1 tbs rice vinegar
  • 1/2 tsp granulated sugar
  • 1 1/2 cups cooked white rice, cooled

For everything else

  • 8 oz cooked salmon, cooled
  • 1/2 cup shelled edamame
  • 1 small avocado, diced
  • 1 cup English cucumber, sliced into thin wheels
  • 1/2 cup carrots, shredded
  • 2 tsp sesame seeds
  • soy sauce, to taste

Instructions

To make the spicy mayo

  1. Combine the mayonnaise and Sriracha in a small bowl. Set aside.

To make the rice

  1. Combine the rice vinegar and sugar in a small bowl.
  2. Add the vinegar/sugar mixture to the rice and stir to combine.

To assemble everything

  1. Divide the rice, salmon, edamame, avocado, cucumber, and shredded carrots between two bowls (see notes).
  2. Drizzle with soy sauce.
  3. Drizzle or dollop with spicy mayo.
  4. Sprinkle with sesame seeds.

Notes

  • The bowls can be assembled in a way such that all of the ingredients are organized separate from one another, or you can toss everything together from the very start. You do you.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 644 Total Fat: 33g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 74mg Sodium: 654mg Carbohydrates: 51g Fiber: 9g Sugar: 5g Protein: 36g
© Lauren Pacek
Category: All Recipes

Looking for other salmon recipes?

 

 

Strawberry Margarita Pie

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Strawberry margarita pie is a delicious, sweet way to cool off this summer.

Strawberry Margarita Pie. You heard right.

Have you ever wondered what would happen if a refreshing strawberry margarita and a pie got together and had a delicious baby? Well wonder no longer. Because THIS is what would happen.

Strawberry Margarita Pie | A Nerd Cooks

Do I HAVE to use tequila in this pie?

Well, no. You don’t have to. I’ve made it with and without (without was so a pregnant co-worker could eat it). They’re both really good!

It’s still going to be sweet and cold and refreshing. But I guess it’s not technically a margarita pie when sans tequila. Ultimately, you do you!

Prefer your tequila in liquid form?

You know I’ve got you covered. Check out these delicious tequila-based drinks:

Strawberry Margarita Pie | A Nerd Cooks

Ready for some tips and tricks?

I just picked up this lemon/lime squeezer, and am loving it. Even though you don’t have to do that much juicing for this recipe, it’s really helpful. Not sure how I’ve gone so long without buying one!

ALSO did you know that you can totally make “whipped cream” from coconut milk?? I did not until just the other day. I ran out of heavy cream to make the topping, but had a couple of cans of coconut milk in the pantry. This post from Minimalist Baker was a great guide.

Note that I’m not recommending that you use coconut whipped cream in place of the whipped cream in the pie filling. I haven’t tested that out yet. But still, pretty cool. It tasted great, too.

Where’d you get the inspiration for this pie?

This delicious creation comes from the always lovely Grandbaby Cakes. In addition to her blog being great, I’ve shared some cupcakes from her cookbook with you before. Check out these Arnold Palmer Cupcakes!

Strawberry Margarita Pie

Strawberry Margarita Pie

Yield: 8 pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 5 hours
Total Time: 5 hours 30 minutes

Ever wondered what would happen if a strawberry margarita and a frozen pie got together and had a baby? You'd get this pie!

Ingredients

Graham Cracker Crust

  • 18 graham crackers
  • 2 tbs granulated sugar
  • 8 tbs unsalted butter, melted

Pie Filling

  • 2 pints strawberries, hulled and sliced
  • 1 tbs lime zest
  • 1/4 cup fresh lime juice
  • 14 oz sweetened condensed milk
  • 2 tbs tequila
  • 2 tbs fresh orange juice
  • 1 1/2 cups heavy cream

Whipped Cream

  • 1 cup heavy cream
  • 2 tbs powdered sugar
  • 2 tsp lime zest

Instructions

To make the graham cracker crust

  1. Preheat the oven to 350 degrees F.
  2. Using a blender or food processor and process until the graham crackers are reduced to fine crumbs.
  3. Add the granulated sugar and melted butter. Blitz again until everything is well combined.
  4. Press the crumb mixture into the bottom of a 9-inch pie pan in an even layer.
  5. Bake for 15 minutes, then allow to cool completely.

To make the pie filling

  • Add the strawberries, lime zest, lime juice, sweetened condensed milk, tequila, and orange juice to a blender or food processor. Process until completely smooth.
  • Pour this mixture into a large bowl and set aside.
  • Using either a stand mixer or electric hand mixer, beat the heavy cream until stiff peaks appear.
  • Slowly fold half of the whipped cream into the strawberry mixture. Once the first half is combined, fold in the remaining whipped cream.
  • Pour the pie filling into the graham cracker crust. Freeze for at least 5 hours.

To make the whipped cream topping

  • Using either a stand mixer or electric hand mixer, beat for 30 seconds or so. Add the powdered sugar.
  • Beat the heavy cream until stiff peaks appear.
  • Spoon onto the top of the frozen pie and sprinkle with lime zest.

Notes

  • You may need to allow this pie to thaw for a bit before slicing in. However, it can't really sit out for an extended period (i.e., > 1 hour) without melting.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 773 Total Fat: 48g Saturated Fat: 29g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 137mg Sodium: 263mg Carbohydrates: 78g Fiber: 3g Sugar: 57g Protein: 10g
Cuisine: American / Category: Pies etc.

Looking for other frozen pie recipes?

I’ve shared a couple in the past. Check out my:

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This Strawberry Margarita Pie is cold, sweet, and a touch boozy! This Strawberry Margarita Pie is cold, sweet, and a touch boozy!