There is no reason you should have to order out to enjoy your favorite comfort foods! Not that I’m against ordering in for a relaxing night — personally, I’m a huge fan of Chinese takeout. Such a fan, in fact, that I decided to create my own, homemade version of a Chinese favorite, vegan chow mein.

Not only does making your favorite restaurant foods at home help your wallet, but it is also going to be healthier and taste so much more fresh when it comes from your own kitchen. Plus, it’s a nice change of place from your fried rice or cauliflower fried rice.

The best part about this recipe is how versatile it is. Throw in all of your favorite vegetables, add a tasty protein, or keep it vegan and serve top off with tofu. However you enjoy it, this quick and easy vegan chow mein recipe won’t disappoint!

Why You’ll Love This Vegan Chow Mein

• Ready in 20 minutes. Yes, just 20 minutes! That’s less time than your favorite prime-time TV show and definitely quicker than ordering takeout.
• Easy to prep ahead. Cut your time in half by prepping the ingredients and chopping all of your vegetables ahead of time. Then, all you have to do is cook your noodles, combine the ingredients and you’re ready to go.
• So many veggies. As I said, this vegan chow mein recipe is extremely easy to customize. Fill your wok with any number of delicious, healthy vegetables. Some of my favorites are broccoli, cabbage, carrots, and bean sprouts! I even like to throw some edamame on top as a garnish (not a veggie, I know, but it’s fresh!).

Ingredients for Vegan Chow Mein:

For sauce:

• Cornstarch
• Low sodium soy sauce
• Honey
• Sriracha
• Sesame oil

For chow mein:

• Chow mein noodles
• Fresh minced garlic
• Fresh minced ginger
• Vegetable or avocado oil
• Onion
• Carrots
• Celery
• Red bell pepper
• Shiitake mushrooms
• Green Napa cabbage

For garnish:

• Green onions
• Sesame seeds

How to Make Vegan Chow Mein:

1. Make the sauce. First, in a small bowl, whisk together cornstarch, soy sauce, honey, sriracha and sesame oil and set aside.
2. Cook the noodles. Then, follow the package boiling directions according to the vegan chow mein noodles and rinse with cold water, set aside.
3. Combine the veggies. After that, in a large wok, heat 1 tablespoon of oil on medium-high heat. Then add in the ginger and garlic and cook quickly for 30 seconds, being careful not to burn. Next, add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes stirring often. Vegetables should still be crisp and al dente.
4. Add mushrooms. Now, add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, being careful not to overcook the vegetables.
5. Add the noodles. Next, add the sauce mixture and noodles to the vegetables. Then cook and stir the mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
6. Garnish and enjoy. Finally, serve your vegan chow mein and top bowls with chopped green onions and sesame seeds if desired.

Tips & Tricks

• Prep veggies ahead of time. Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
• Enjoy the leftovers. Whether you planned for leftovers or just got lucky, this vegan chow mein is absolutely delicious the next day. Store your leftovers in an air-tight container in the refrigerator for up to 3 days and enjoy an easy work-from-home lunch.
• Don’t overcook the noodles. It’s easy to overcook chow mein noodles, so make sure you’re paying close attention to the time. You want to boil the noodles a tiny bit al dent, just until tender. I usually cook them a minute less than the package says just to be safe.

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Vegan Chow Mein

This vegan chow mein brings the flavors of your favorite Chinese restaurant right into your home! Healthier and more fresh than takeout, top off your vegetable chow mein with tofu or edamame.

Cooking Method Stovetop

Skill beginner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 2 tsp cornstarch
• 0.25 cups low sodium soy sauce
• 1 tbsp honey
• 2 tsp sriracha
• 2 tsp sesame oil
• 8 oz chow mein noodles
• 2 tsp fresh minced garlic
• 2 tsp fresh minced ginger
• 1.5 tbsp oil (vegetable or avocado)
• 0.5 onion, thinly sliced
• 2 carrots, julienned (or sliced in match sticks)
• 2 stalks of celery, thinly sliced
• 1 large red bell pepper, thinly sliced
• 2 cups shiitake mushrooms, thinly sliced
• 3 cups green napa cabbage, thinly sliced
• chopped green onion, for garnish
• sesame seeds, for garnish

Instructions

• For the sauce: In a small bowl, whisk together cornstarch, soy sauce, honey, sriracha, and sesame oil and set aside.
• Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
• Noodles: Follow the package boiling directions according to the chow mein noodles and rinse with cold water, set aside.
• Chow mein: In a large wok, heat 1 tablespoon of oil on medium-high heat. Add in the ginger and garlic and cook quickly for 30 seconds, be careful not to burn. Add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes, stirring often. Vegetables should still be crisp and al dente.
• Add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, be careful not to overcook the vegetables.
• Add in sauce mixture and noodles to the vegetables. Cook and stir mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
• Serve and top bowls with chopped green onions and sesame seeds if desired.

Nutrition

Serving: 282g | Calories: 370kcal | Carbohydrates: 58.3g | Protein: 12.1g | Fat: 10.6g | Saturated Fat: 1.4g | Unsaturated Fat: 8.3g | Trans Fat: 0.1g | Cholesterol: 47.6mg | Sodium: 662.4mg | Fiber: 5.7g | Sugar: 11g

Looking for more weeknight vegan dinner ideas?

Check out our collection of all things vegan – from breakfast to dinner to dessert. Additionally, these simple vegan recipes are some of tastiest recipes out there:

• Quick and Easy Weeknight Vegan Ramen will making putting dinner on the table a breeze
• Orecchiette with Vegan Sausage and Broccolini is delicious, simply, and healthy.
• Try this Vegan Chocolate Crunch Soft Serve Ice Cream for a delicious evening treat.

The post Vegan Chow Mein appeared first on The Inspired Home.

First, I pick quality over quantity. It keeps serving sizes in line with recommendations, but it also helps put my money where my other values lie (for example shopping local, or supporting my local butcher). Second, I think a lot of care should be taken in picking cooking methodologies. Carelessly chucking chicken on the grill to char it to a brick doesn’t honor the animal for what it was. To me, there’s an element of wanting to do justice to the meat I do decide to eat. So how should you do it?

I’ve always advocated for sous vide cooking. It’s the most precise and ensures a perfect turn out every time. And if you have a sous vide precision cooker, I absolutely recommend using it.

You can see previous sous vide recipes on Inspired Home like these Sous Vide Asian Short Ribs with Udon Noodles. However, I’m also practical. And if you just don’t see yourself using sous vide for one reason or another, don’t spend your money there. Use what you have and make the best of that method.

Cooking a steak on the stove is tricky. Stovetops, and ovens for that matter, are extremely ambiguous. The temperatures are often inaccurate and recipes that are ‘cook on high’ do not translate at all to your particular stovetop which really would need a ‘high plus plus’ to get the same results. To control this, we use the oven to cook steak.

First, you’ll create a spice blend and crust the steak. You can use a mortar and pestle, but for the best texture, I recommend an electric coffee grinder that you can use for spices. The Bistro model is stainless steel and compact with a transparent lid.

That means you can actually see when you’re getting close to the texture you need without constantly opening and closing the top, spilling spices everywhere and flinging your body across the kitchen to stop your kid or pet from eating rogue peppercorns. The other big benefit is you can pulse vs continuous grind with this model.

Once your steak is crusted with seasoning, you’ll sear it on your stovetop in a cast iron skillet that’s super hot. Searing makes a nice texture and color exterior before you transfer it into the oven to complete cooking in a more even way.

But this is the most important part: before the steak goes into the oven, probe it. Probing your steak with a thermometer like this genius OXO thermometer removes the variation in sizing and thickness that you may have dinner to dinner or between various recipes you use. A probe tells you exactly when to pull a steak, without guesswork.

This particular thermometer is one I use every single week took cook a rotisserie chicken from my CSA. It takes zero work since all I do is season my chicken, place the probe in the chicken and click through the automatic settings to select ‘chicken breast’.

It’s especially handy if you often find yourself unsure of what the safe internal temperatures for meat are. Once your temperature gets close, the thermometer and screen that’s attached to the probe outside your oven will beep and let you know it’s time to start watching.

I’ll also say this would make a great gift to someone who changes home rentals frequently and loves to cook (there’s no waiting to figure out if your oven runs hot or cold in comparison to your previous oven).

Once your steak is out of the oven and rested, it’s time to serve up! That means a sharp, quality knife is a must. For a porterhouse, my husband and I split one steak, so you can cut it off the bone and give each person part of each side of the steak (the strip and the tenderloin side).

I’ve seen so many steak knives in my life that are often partially serrated, meaning they’re impossible to appropriately sharpen. You want something like this Cangshan steak knife set which is forged full tang (that means that piece of metal goes all the way up the full inside of the handle). They’re sturdier and hardier. But most importantly the way this knife is made, you can keep them as sharp as when you bought them.

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Perfect Oven Porterhouse Steak

Fill your house with the amazing aroma of this fabulous steak recipe!

Course Lunch & Dinner Recipes

Keyword Cooking, Dinner, Recipes, Sous vide, Steak, Techniques

Skill intermediate

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 2

Calories 364kcal

Ingredients

• 2 tbsp kosher salt
• 2 tbsp peppercorns (four variety peppercorns used here)
• 1 porterhouse steak (about 1.5 inches thick)
• 1 tbsp butter
• For the Spice Blend:
• 1 tbsp dehydrated garlic
• 1 tbsp dehydrated onion
• 1 tsp red pepper flakes
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 2 tsp paprika
• 2 tsp brown sugar

Instructions

• Remove steak from fridge for 30 minutes.
• Place all spices except the paprika and brown sugar in a coffee or spice grinder. Pulse about 10 times until spices are roughly milled (think about the texture of what you’d like to bite into). Add to a small bowl with paprika and brown sugar and whisk to combine.
• Cover all sides of the steak with the seasoning.
• Preheat oven to 425 F.
• Heat a cast iron skillet with 1 T butter until very hot. Add steak and sear for 1 minute on each side, switching, then 3 minutes on each side.
• Place the probe into the thickest part of your steak (do not touch the bone). Set the thermometer for 128 F (medium rare- the temperature will continue to climb after you remove it from the oven).
• Cook steak in the oven until probe reads 128 F. This won’t take more than 15 minutes, so stay close by!
• Rest for at least 5 minutes, slice and serve with a thyme garlic compound butter if desired.

Nutrition

Serving: 1g | Calories: 364kcal | Carbohydrates: 24.4g | Protein: 28.3g | Fat: 18.8g | Saturated Fat: 7.4g | Cholesterol: 65mg | Sodium: 7086mg | Fiber: 6.9g | Sugar: 11.5g

The post How to Make Perfect Porterhouse Steak in the Oven appeared first on The Inspired Home.

I say that because most people always buy jarred salsa, and don’t think much about it. Now don’t get me wrong, jarred salsa is great for when fresh produce is out of season (and I buy it too!).

But, once you make it yourself, you’ll suddenly discover not only how delicious it is, but how easy making it can be. With this quick technique and blending of flavors, your world is opened to sauces and salsas in a pinch. Elevating the ways you cook; from how you prepare farmer’s market hauls to meal planning for parties, to weeknight dinners.

I’ve decided to write the recipe the way that I have so you can have delicious salsa in under 10 minutes. However, if you have some more time to spare and are feeling a bit adventurous, try my roasted alternative recipe in the notes below.

This recipe is great for mango season of course, but can be adapted to fit any seasonal fruit that you may have access to! Some alternatives would be tomatillos, peaches, or even oranges!

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10-Minute Mango Salsa

Never buy jarred salsa again! This delicious mango salsa can be made in under 10 minutes and can be adapted with any fresh produce you have lying around: tomatillos, peaches, or even oranges.

Course Appetizers & Snacks

Cuisine Mexican

Keyword Appetizers, Cooking, Easy, Lunch, Snacks

Skill beginner

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 153kcal

Ingredients

• 2 large and ripe mangos, cut into bite-sized cubes
• 1 small red onion, chopped into large chunks
• 2 garlic cloves, smashed with skins removed
• 2 tbsp diced green chiles (from a can, any heat level will do)
• 1 tbsp extra virgin olive oil
• 1 tsp hot sauce
• 1 tsp salt
• handful of cilantro, washed and chopped

Instructions

• In a food processor, chop red onion and garlic together until a wet paste is formed.
• Serve with more cilantro, a sprinkle of salt, and corn tortilla chips. Enjoy!
• In a medium bowl mix, mangos, red onion and garlic puree, chiles, olive oil, hot sauce, salt, and cilantro. Mix to combine and mash the mangos a bit. The mangos should be so ripe that they mash like guacamole.

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 30g | Protein: 1.8g | Fat: 4.2g | Saturated Fat: 0.7g | Sodium: 64mg | Fiber: 3.3g | Sugar: 25g

Recipe Notes

Elevate this salsa by roasting the mangos, onion, and garlic under a broiler until golden brown and fragrant. Pulse in a food processor, reserving some mango to add roasted chunks back into the finished puree. Mix in chiles, olive oil, hot sauce, salt, and cilantro.

Ripe mangos. I cannot emphasize this enough, use ripe mangos only. Much like avocados and guacamole, if you try to use an under-ripe mango, you’ll be greatly disappointed with the outcome.

Mangos tend to stay super fibrous up until they are juicy and ripe, which would be a total waste if you happen to cut into it too soon. You’ll know it’s ripe when you can smell the sweetness of the fruit from just a quick sniff, and the flesh feels soft with a very gentle squeeze (much like an avocado).

Types of mangos. There are a couple of different mangos that you can easily get at conventional grocery stores. I love honey mangos (Ataulfo) aka yellow mangos because they are very sweet and extra tender when ripe. They are a little smaller than standard red and green-skinned mangos (Tommy Atkins Mangos or sometimes Haden Mangos) and have a shorter season at the store. Pick whichever you prefer and have access to it. I used Tommy Atkins for my pictures of this recipe.

Green chiles. I use canned chiles, however, if you are choosing to roast the salsa before blending it, you could roast fresh chiles or peppers. Have fun and play!!

The post Quick & Easy 10-Minute Mango Salsa appeared first on The Inspired Home.

8 years ago, you would have found me each day in the kitchen making my babies breakfast every morning, and now my kids are in the kitchen each morning making themselves something to eat to get the day started so I can get that extra 10 minutes of extra sleep!

Now that the kids can make their own breakfast with no or little supervision, I have given them a few options to make things easier!

Use Personal Blenders for an Easy Kids Breakfast

There are so many personal blenders out on the market these days and it’s no wonder, personal blenders are a lifesaver! Before personal blenders you would need to make an entire smoothie in a large container and transfer it into a cup or glass. Now you can mix all your ingredients for healthy smoothies in one container and add a top so it becomes a to-go cup.

My boys are in middle school, so not only do they love the look of this Spider-Man blender, but this is a great option for those mornings when they are SLOW moving and don’t want to get out of bed. A handful of fresh or frozen fruit and milk an you got yourself a quick morning smoothie!

Fun Waffle Makers for Marvel Lovers

My boys are so into all the Marvel movies. So when I brought this waffle maker home they went crazy. Not only because they love the movies (hell, End Game) but waffles are a staple in our house for breakfast. My 11 and 12 year old boys can easily mix a small amount of batter (usually one the requires just water) and can carefully pour the mix into the waffle maker.

Omelette Maker

I don’t love for the boys to turn on the stove top or oven when I’m not in the kitchen so this omelette maker is a great option. They can crack some eggs in a bowl ( one of the first kitchen skills they learned) add some veggies and cheese and make a wholesome omelette for themselves. It’s so much better than a bowl of sugary cereal ( even though some morning do call for that..ha!) This omelette maker from Dash will make an omelette in about 5 minutes. That’s more than enough time even on a busy morning. The clean up is a breeze too because of the non stick surface.

Hot Oatmeal

Oatmeal is a great breakfast that warms you up during those cold winter months. I use to make oatmeal for the kids in the morning using the microwave or a big batch on the stove. With this kettle the kids can make it themselves. Just turn it on and watch it boil! Then the kids can pour the hot water over the oatmeal.

They can let it sit while they come talk to us, put their shoes on, get their backpacks, etc. After a few minutes the oats are puffed up and ready to eat! My kids like to mix in cinnamon and sugar and even a little milk to make it creamer. Either way it’s a great way to have a healthy breakfast when mom and dad are still waking up!

It’s so great to know your kids are growing up and doing things on their own. Independence is bittersweet as a mother. On one hand, your kids start to need you less and less. On the other, you are PROUD that they are building a foundation of responsibility!

The post 4 Tools Your Kids Can Use to Make Their Own Breakfast appeared first on The Inspired Home.

1. BLT Grilled Peach Pizza with Jalapenño Honey & Gorgonzola

Recipe here.

2. Breakfast Pizza

Recipe here.

3. Healthy Fruit Pizza

Recipe here.

4. Stuffed Crust Pizza with Chipotle Chicken

Recipe here.

5. Roasted Garlic and Mushroom White Pizza

Recipe here.

6. Grilled Prosciutto, Spinach and Burrata Pizza

Recipe here.

7. Grilled Strawberry Balsamic Herb Pizza

Recipe here.

8. Healthy Cauliflower Crust Breakfast Pizza

Recipe here.

9. Low-Carb Crustless Pizza

Recipe here.

10. Grilled Homestyle Pizza with Honey Sriracha Glaze

Recipe here.

11. Strawberry Balsamic Chicken Pizza

Recipe here.

12. Roasted Garlic Lasagna Pizza

Recipe here.

13. BLT Ranch Flatbread Pizza

Recipe here.

14. Meatza

Recipe here.

15. Snack It To Me Cauliflower Crust Pizza Bites

Recipe here.

16. Vegan Buffalo Baked Potato Pizza

Recipe here.

17. Homemade Sheet Pan Pizza

Recipe here.

18. The Best Homemade Margherita Pizza

Recipe here.

19. White Pizza

Recipe here.

20. Broccoli Shallot Vegan White Pizza

Recipe here.

21. Kale, Crispy Chickpea & Caramelized Red Onion Pizza on Sweet Potato Crust

Recipe here.

22. Vegan Potato Mushroom Pizza

Recipe here.

23. Skinny Garlic Spinach White Pizza

Recipe here.

24. Winter Root Vegetable Pizza with Spelt

Recipe here.

25. Green Pizza

Recipe here.

26. Eggplant Hummus Pizza

Recipe here.

27. Pesto Flatbread with Homegrown Microgreens

Recipe here.

Looking for some family pizza night pointers?

• Check out the easiest How to Guide for making delicious homemade pizza dough
• If you’re looking to perfect family pizza night, then check out this Crispy Potato, Bacon & Chive Pizza
• Here are some weeknight pointers to throw the best family night pizza party ever!

The post 27 Homemade Pizza Recipes to Take Pizza Night to the Next Level appeared first on The Inspired Home.

Just like everyone and their mother, “eat better” is absolutely on my list of things to prioritize in 2018 and my husband and I are experimenting with the cutting down on processed sugar (watch one documentary on sugar and you’ll be like *gasp*) and becoming gluten avoiders. Are we gluten intolerant? Not at all, but it has been recommended to both of us that we cut down on gluten, so… why not put it on the resolutions list? #newyearnewme

Having lived in Texas for close to 10 years, I love a good rancheros anything and this is a fun twist on the classic huevos rancheros… just with waffles… that are, you guessed it, GLUTEN-FREE! Now the recipe does call for some sugar, but you can either swap that for your sugar alternative (coconut, stevia, whatever you prefer) that is totally up to you! Give it a try and let me know what you think.

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Gluten-Free Waffles Rancheros

Dive into this tasty gluten-free waffle recipe!

Course Breakfast & Brunch Recipes

Skill intermediate

Servings 4

Calories 529kcal

Ingredients

• For the Beans:
• 2 tbsp EVOO
• 1 cups chopped onion (about half an onion)
• 3 cloves of garlic, diced
• 28 oz chopped tomatoes (in juice)
• 1 tsp ground cumin
• 15 oz black beans, rinsed and drained
• .25 cups loosely packed cilantro, chopped
• salt
• For the Waffles:
• 1.75 cups whole milk
• .25 cups chopped onion
• 1 garlic clove
• .5 jalapeño pepper, seeded and chopped
• 1 tbsp sugar
• 1 tsp salt
• 1 cups Gluten-Free All-Purpose Flour
• 2 tsp baking powder
• 2 large eggs
• .5 cups unsalted butter, melted and cooled
• For the Eggs:
• 1 tbsp unsalted butter
• 4 large eggs
• salt and pepper
• For the Toppings (optional):
• Crumbled queso fresco
• Sliced avocado
• Sour cream
• cilantro
• Lime wedges

Instructions

• First up, the beans! Grab a medium saucepan and heat up your oil, add in the chopped onion and garlic and let cook over medium heat until softened. Stir in the can of tomatoes (with juice), chipotle pepper, adobo sauce, and cumin and cook for 5 minutes. From there, stir in the beans, cilantro, and salt to taste and cook for about 3-4 minutes.
• While the beans are cooking, you can prep the waffles. Grab a blender and combine the milk, onions (from the waffles ingredients list), garlic, jalapeño, sugar and salt. Preheat a waffle iron to medium-high and grease with a vegetable oil.
• Once that part of the batter is done, set aside. Grab a large bowl and whisk the flour and baking powder together, whisking in eggs, butter (melted), and above blendered portion of the batter until thoroughly combined. Pour about a ¼ of the batter into the waffle maker at a time (or more depending on your prefered waffle thickness and size), close, and cook until crisp.
• While in between waffle duty, it’s time to prepare the eggs! In a large skillet, heat up the butter (from the eggs ingredients list) and crack in the eggs. Season with salt and pepper to taste and cook over medium heat until whites are set and yolks are slightly running. Do not turn more than once!
• Grab some plates, transfer your waffles over and top with beans and your fabulous fried egg. Top off with crumbled queso fresco, sliced avocado, sour cream, cilantro, lime wedges, or whatever else you are feeling.

Nutrition

Serving: 1g | Calories: 529kcal | Carbohydrates: 59.5g | Protein: 24.6g | Fat: 21.6g | Saturated Fat: 7.1g | Cholesterol: 297mg | Sodium: 1149mg | Fiber: 9.2g | Sugar: 8.7g

P.S. These waffles are also great with just syrup.

Check out more Mexican-inspired recipe ideas

• The Ultimate Breakfast Tacos Recipe
• The Only Enchilada Casserole Recipe You’ll Ever Need
• Mexican-Style Empanadas with Chipotle Ranch

The post Make These Gluten-Free Waffles Rancheros for a Great Twist on the Classic appeared first on The Inspired Home.

When I think of spring dinners, foods with color fill my mind…bright salads, pastas loaded with veggies, plenty of dishes topped with eggs, and simple chicken dinners laden with my favorite spring veggies.

Today I’m sharing one of those simple chicken dinners, but with a Hawaiian twist! One of my most desired flavors is Hawaiian BBQ, it’s sweet and spicy, and I always pair it with fresh pineapple…my favorite!

Since weeknights are always hectic, I like to keep things quick and simple. Roasting the chicken, veggies, and pineapple all on ONE sheet pan makes for quick and easy cleanup. Yes, please!

I like to serve this chicken with a side of steamed white rice and a simple Honey Lime Vinaigrette. It’s the perfect healthy spring dinner that’s also packed with protein, veggies and even some fruit. But most importantly, this dish is packed with flavor! It has quickly become a favorite amongst my family.

If you’d like to switch things up a bit, try replacing the chicken with salmon filets, and don’t be afraid to use a combo of your favorite veggies. Pretty much anything goes, just be sure to cut everything in similar sizes for even cooking.

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Spring One Sheet Pan Dinner Recipe

Keyword Dinner, Spring

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 1

Looking for more sheet pan recipes?

• 16 Plant-Based Sheet Pan Recipes
• Sheet Pan Shrimp Fajitas With Avocado Crema
• Spring Sheet Pan Chicken Dinner

The post Spring Sheet Pan Chicken Dinner appeared first on The Inspired Home.

I personally believe the best methods of cooking steak are by searing and grilling. These how-to tips are sure to help you master the craft of a perfectly cooked steak!

These two techniques for cooking steaks allow for maximum flavor due to high temperatures, fats and marinades. I wish I could say I prefer one way over the other but to me they are both delicious and one signifies summer time, outdoor grilling, while the other one can be done all year round. There are also certainly more ways to incorporate flavor into your steaks by utilizing dry herb rubs, different marinades, or by adding fresh herbs and other ingredients into the pan while cooking, but here are two simple ways to get you to where you need to go.

My number 1 advice to you would be to let it cook. Simple I know, but so many people get antsy and want to start flipping things without allowing the steak to caramelize and cook. Follow the tips and guidelines in the video for cooking temperatures and times and you’ll be in great shape! Good luck!!

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Seared Steak Recipe

Keyword Beef, Tips and techniques, Videos

Skill intermediate

Servings 1

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Grilled Steak Recipe

Keyword Beef, Tips and techniques, Videos

Skill intermediate

Servings 1

Want to learn more steak techniques? Try this Sous Vide Steak and Vegetables recipe.

The post How To Sear and Grill the Perfect Steak appeared first on The Inspired Home.

Most folks dab a little butter on it and throw it in the oven or under the broiler and forget about it for 30 minutes. Let me be the first to say, THAT THIS IS NOT THE BEST WAY!!

Rather you want to caramelize the fish releasing all of the natural sugars that are inside rendering exceptional flavor. You should really do this with everything you cook, whether it be fish, or beef or vegetables, it’s all about the caramelization.

I don’t really have a preference of the 3 ways to cook fish, but I would say on the salt block is the coolest. However, with that being said I would recommend mastering the art of sautéing first before moving on because it’s such a basic cooking skill.

After you flip each of the fish all of them will take 3-4 minutes longer to cook. Remember for grilling, or putting the fish on a salt block, to ensure your grill is very hot, in between 450° and 550°.

In any event, all of these ways work the best and I hope you find the video to be easy to follow and instructional so you can get to cooking fish with confidence! And just because you will ask, these techniques apply to ALL seafood!!

The post How to Cook Fish 3 Ways: Sautéed, Salt Block and Grilled appeared first on The Inspired Home.

1. Long Tongs & Spatula

No matter who you are, chances are you’re going to get burned by the grill if you are turning food on the grill when it’s located in the back. My tip to you would be to invest in some tongs and spatulas that have some length to them.

2. Meat Injector

If you’ve never injected meat, now is the time. Whether it be a marinade or a tomato base sauce I made in the video you’ve got to inject your meat for an amazing bold flavor.

3. Meat Tenderizer

Days of bashing meat with a mallet are over, welcome in the new age tenderizer that is loaded with metal prongs for deep meat penetration allowing you to infuse delicious rub or sauce flavors with ease.

4. Grill Fork

Whether it’s for turning chicken on the back side of the grill or simply using it to hold meat while you slice it, a great grill fork is essential when BBQ’n.

5. Basting Brush

Keep lathering on your homemade BBQ sauce with a basting brush. I prefer the rubber bristled brush because it can hold more sauce which means I can get more with less trips to my BBQ’ed meat.

Enjoy!

The post 5 Tools You Need to Become a Grill Master appeared first on The Inspired Home.