I've had so much fun on CORA-ntine Cuisine this past week. I got to chat with several special guests including Chef Ingrid Hofffman, Chef Dominique Crenn, Cake Wars host Jonathan Bennet and my partners at the Little Kitchen Academy, Felicity and Brian Curin. There's been one common theme in all of my chats so far and that theme is positivity. We're all choosing to focus on the benefits on staying at home and spending more time with family. Trust me, it's way better than stressing and worrying about all the "what if's." I don't know about y'all, but positivity is keeping our family running during these crazy times!
In the spirit of positivity and themes, I'm going to share a theme I noticed in my latest episodes of CORA-ntine Cuisine. I prepared a lot of protein-based dishes which is awesome for those who are trying to be health conscious, like myself. I'm sharing three protein-based recipes that will keep you feeling energized all day long.
The first recipe I'm sharing is pictured above. It's my Mediterranean Chicken Kabobs with Olive Tzatziki. While I prefer to grill kabobs outside, it was raining on the day I made this dish on CORA-ntine Cuisine. I prepared them indoors on the stove top and the kabobs were absolutely delicious! I like to dip my chicken in a homemade tzatziki sauce. Instead of adding cucumber and dill to the sauce, I add olives. It instantly boosts the flavor of the tzatziki. You can serve the kabobs with a side salad, roasted veggies or a scoop of rice. Don't forget to soak your wooden skewers in water before adding them to the grill. That way, they won't burst into flames!
This next recipe is for my Tuna Croquettes. It's so crazy how your taste buds evolve throughout your life. As a child, I couldn't stand tuna and didn't understand why my mom would buy it so frequently. I didn't start enjoying tuna until I became a full fledged adult. Now I find myself making tuna croquettes as often as my mom used to make them.
I almost always have the core ingredients for this recipe in my pantry and fridge. If you have eggs, a can of tuna and breadcrumbs, then you're all set to make this recipe too! I love topping my croquettes off with a creamy sauce made from sriracha and greek yogurt!
The last recipe I'll share is for my Alaskan Salmon Protein Bowl. Filled with salmon, corn, black beans, rice and tomatoes, this bowl is made with a perfect blend of protein, carbs and healthy fats. The most important tip I can give you in regards to cooking salmon is to not cook it for too long. You only need to sear each side of your fish for about 3-4 minutes. If you don't have any salmon, don't worry! You can swap it out with your favorite protein of choice!
Thanks for tuning into CORA-ntine Cuisine everyday at 5 pm PST. I love getting to connect with y'all and share my favorite recipes.
Over the past week on CORA-ntine Cuisine, I got to reunite with several friends that Nicole and I have made over the years. Our incredible guests included Maria Shriver, Sheila E, Debi Mazar, Chef Gabriele Corcos, Chef Karen Akunowicz and the Shirley Temple King! Many of the guests spoke of the importance of taking care of your health and eating foods that boost your immune system.
Hey y'all! This past week was one for the books. Not only did we celebrate Greek Easter, but it was also my son Caje's birthday! I got to chat with some incredible special guests including Cameron Mathis, David Burtka, Scott Evans, Chef Andrew Zimmern and superstar film director Tate Taylor! I'm going to share a few of my favorite recipes from last week and fill you in on some of the topics we discussed.
I know plenty of y'all are making pasta for dinner. If you've been making the classic spaghetti with red sauce for the past couple weeks, it might be time to try a new pasta recipe. This week, I'm sharing two of my favorite ones.