Author: nathalieskitchen

I've been cooking for almost 30 years now, I learned from both of my parents. Growing up in Thailand in the 1970's was challenging when we wanted to eat western food. There was not a lot of places to get American ingredients so we made everything from scratch. My memories of making homemade sauces, baked goods, peanut butter, yogurt, etc is still very vivid today. When my family moved to American in the 80's we opened up a Thai restaurant and I was cooking by myself in the kitchen as a young teenager. Cooking has always come naturally to me and I love to experiment with food. Over the last 20 years I've been throwing small and large dinner parties for my friends. I enjoy watching people eat my food and I spend a lot of love and care making it for them. I hope to share some of my ideas and recipes to all of you.

Poached Egg with Arugula Salad

On By nathalieskitchenIn Breakfast, Salads3 Comments

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 handfuls  of arugula
  • 1 tomato cut or you can use cherry tomatoes
  • 1/2 sweet white onion
  • 3 pieces of uncooked bacon cut into pieces
  • Parmesan cheese shavings (to taste)
  • 2 Eggs (poached)

Dressing:

  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.

Creamy Pesto Pasta Salad

On By nathalieskitchenIn Salads1 Comment

I don’t really eat a lot of pasta but this salad is so yummy. This recipe is a healthier choice because I use greek yogurt for the creaminess. It paired nicely with the pan fried chicken I made tonight for dinner.

Creamy Pesto Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
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  • 1 box of pasta (your choice)
  • 1 handful of grape tomatoes (halved) or cut tomatoes (your choice)
  • 1 container of Fage greek plain yogurt
  • 1 container of pesto
  • 1/4 cup of pine nuts (optional)
  • 1 handful of chopped fresh basil
  • 1 bunch of fresh arugula or spinach
  • 1/2 cup of grated parmesan cheese
  • 1 cup of fresh mozzarella balls
  • 1/4 cup of olive oil
  • salt and pepper

Directions:

  • Cook pasta, rinse under cool water and drain
  • In a large bowl mix the pesto, yogurt, parmesan , salt, pepper, and stir well
  • Add the pasta and mix thoroughly
  • Add the basil, mozzarella balls, pine nuts, arugula or spinach and mix carefully
  • Add olive oil and mix well
  • This can be served at room temperature or cold

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Surprise Turkey Meatballs with Root Vegetable Hash

On By nathalieskitchenIn Easy Dinners, turkeyLeave a comment

Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.

I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!

You can eat this with some turkey gravy if you want.

Surprise Turkey Meatballs

  • Servings: 4-6
  • Difficulty: easy
  • Print

Surprise Turkey Meatball!

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Surprise Turkey Meatballs

Ingredients:

  • 1 package of dark meat ground turkey
  • 1/2 Sweet white onion
  • 3 cloves garlic
  • 1 handful of parsley
  • 1 teaspoon of dried oregano
  • 1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
  • 1 egg (beaten)
  • Fresh Mozzarella balls (tiny)
  • 1 tablespoon balsamic glaze
  • 1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
  • Salt and Pepper

Directions:

  • Heat oven to 400 degrees
  • Oil the tiny cupcake pan with either spray or olive oil using a brush.
  • On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
  • In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix.  Place the meatball in the cupcake pan.
  • Bake in oven for 20 minutes
  • Serve immediately

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Chop the onions, parsley and garlic together
Chop the onions, parsley and garlic together

Roll turkey into a ball and insert the mozzarella
Roll turkey into a ball and insert the mozzarella

Roll in the panko and cheese mixture
Roll in the panko and cheese mixture

Turkey Meatball ready for the oven.
Turkey Meatball ready for the oven.

Turkey Meatball done!
Turkey Meatball done!

Root Vegetable Hash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 Carrots (chopped in cubes)
  • 1 purple sweet potato (chopped in cubes)
  • 1 white sweet potato (chopped in cubes)
  • 2 yellow squash (chopped in cubes)
  • 1/2 sweet onion (chopped in cubes)
  • 1 tablespoon of chopped fresh sage
  • 2 tablespoons of chopped fresh Italian parsley
  • 2 tablespoons butter
  • 1 – 2 tablespoons of olive oil
  • Salt and Pepper

Directions:

  • Heat cast iron pan
  • Add olive oil
  • Add onions and sauté
  • Add sweet potatoes and sauté for 2 minutes
  • Add parsley and sage
  • Add carrots and sauté for 2 -3 minutes until semi soft
  • Add squash and sauté for 2-3 minutes
  • Add butter
  • Add salt and pepper
  • Cook until soft and a little crispy on the bottom
  • Serve hot

Root hash
Root vegetable hash

Turkey Meatloaf with Mash Potatoes and Arugula Salad

On By nathalieskitchenIn Easy Dinners, turkeyLeave a comment

My aunt Patty is an amazing cook. She turned me onto using dark meat ground turkey a while back, since then I haven’t used any ground beef!  She mentioned she found this recipe for Turkey Meatloaf in the LA Times this weekend that was adapted by a recipe by Valerie Bertinelli. She said it was super easy to make and very tasty. I’ve been looking for a good meatloaf recipe so tonight I tried it.

Mixing the ingredients together was super easy, threw it into the oven for an hour. Came out very flavorful and moist.

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Turkey Meatloaf

  • Servings: 4-6
  • Difficulty: easy
  • Print

2 slices soft white sandwich bread, torn into small pieces (about 2 cups)

1/2 cup milk

1 1/2 pounds ground turkey

2 eggs, lightly beaten

3/4 cup grated Parmigiano-Reggiano cheese

8 thin slices pancetta (about 4 ounces), finely chopped

1/2 onion, finely chopped

3 cloves garlic, pushed through a press

1/4 cup plus 1 tablespoon ketchup, divided

2 tablespoons balsamic glaze or vin cotto, or as desired

1 cup loosely-packed fresh flat-leaf parsley, chopped

1/2 teaspoon dried oregano

1/4 cup Italian-style dried bread crumbs

1/4 teaspoon kosher salt

Freshly ground black pepper

STEP 1

Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.

STEP 2

Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.

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Easy BBQ Chicken

On By nathalieskitchenIn Chicken, Easy DinnersLeave a comment

During my weekend cooking session with my friend Clifford we decided to make some BBQ chicken instead of fried chicken. This was probably the easiest protein i’ve cooked in a long time and it turned out so good!  You can make this any night of the week and your family will be super impressed!

Easy BBQ Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Easy BBQ Chicken –

  • 1-2 packages of Organic chicken legs, breast and wings (skin on)
  • Paprika
  • Salt
  • Pepper
  • Dried Parsley
  • Onion powder
  • Garlic powder
  • Trader Joes Organic Sriracha and BBQ sauce

Directions:

  • Remove the chicken from packaging and since chicken.
  • Place in large bowl or container
  • Mix together all spices and rub all over chicken until coated
  • Cover and place in refrigerator for at least 1 hour
  • Heat grill
  • Place chicken on hot grill and baste with the Sriracha and BBQ sauce through the entire cooking process. (this will lock in flavor and keep the meat moist)
  • Cook until done (no pink inside)

Serve hot! Enjoy!

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Easy Dinner – Pan Fried Chicken and Vegetables

On By nathalieskitchenIn Chicken, Easy DinnersLeave a comment

I’m trying to avoid carbs (I miss my rice) so tonights dinner is simple, easy and healthy. My family gobbled it up!  I am so inspired by the farmers market this week! All the vegetables are so delicious and fresh. Try to use organic, its much better for you.

Pan Fried Chicken and Vegetables

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Easy Pan Fried Chicken – 

  • 1 package of organic breast chicken
  • 1 tablespoon of Penzy’s poultry seasoning
  • 1/4 cup of Panko crumbs
  • 1 tablespoon of flour
  • Salt and Pepper
  • 2 tablespoons of Olive oil

Directions:

In a bowl combine the seasoning, Panko, flour, salt and pepper. Place chicken in bowl and coat all the chicken. Heat pan with olive oil and when hot, place chicken in pan. Cook until brown and cooked all the way through. Only turn one time for each side.

Pan fried vegetables –

  • 1 carrot (sliced into rounds)
  • 1 yellow squash (chopped into round circles)
  • 1 handful of green beans (chopped 1/2 inch pieces)
  • 1/4 cup of sliced almonds
  • 2 tablespoons of butter
  • salt and pepper

Directions:

Bring a pot of water to a boil. Cut green beans into 1/2 inch pieces and remove the stems. Cut carrots into thin rounds (use a mandolin if you have one). Once the water is boiling, put the beans and carrots into the hot water for 3-5 minutes until semi-soft. Remove and place in a bowl. Dump water out of the pan you were using to boil the beans and carrots, place back on burner and add 2 tablespoons of butter and almonds. Stir until the butter is a little brown and add the chopped squash and stir for about 1-2 minutes. Add the beans and carrots and salt and pepper. Cook for another 2 minutes until cooked through and the butter is browned and the almonds are crunchy.

Serve with the chicken and enjoy!

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Baked Butternut Squash Fries

On By nathalieskitchenIn VegetablesLeave a comment

My friend Clifford shared this recipe with me this weekend. I’ve been trying to cut down carbs so this was the perfect solution to go with our southern meal. It’s easy and healthy!

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Baked Butternut Squash Fries

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 large butternut squash
  • 1/2 cup olive oil
  • 1 cup of parsley
  • Salt
  • Pepper

Directions:

Heat oven to 425

  • Remove the skin from the butternut squash and cut into slices.
  • Place in bowl and toss evenly with olive oil, salt and pepper, make sure its all coated well.
  • Chop parsley and mix half in bowl and save the other half to sprinkle after cooked.
  • Line a baking sheet with parchment paper
  • Place evenly on sheet and place in oven
  • After 20 minutes check and turn and toss on the pan, make sure they are still even and spread out.
  • Bake for 40-55 minutes until cooked through and brown.
  • Sprinkle with left over parsley and serve hot!

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Stuffed Mushrooms with Three Cheeses

On By nathalieskitchenIn Appetizers, VegetablesLeave a comment

I’ve been making this recipe for 22 years. Its always a hit at any party! I typically make this for the holidays. The trick to serving these is when you remove them from the oven and plate them, walk around the party and serve them. They taste best right out of the oven.

Stuffed Mushrooms with Three Cheeses

  • Servings: 6-8
  • Difficulty: easy
  • Print

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Ingredients –

  • 2 packages of white or brown button mushrooms
  • 1 cup of fresh mozzarella cheese (grated)
  • 1/2 cup of parmesan cheese (finely grated)
  • 1 packaged of cream cheese (softened)
  • 1 tablespoon of finely chopped chives
  • 1/4 cup of panko breadcrumbs
  • 1 or 2 tablespoons of half and half
  • salt and pepper
  • 1/2 stick of melted butter

Directions –

  • Clean mushrooms carefully and remove the stem from the middle
  • Set them in a casserole pan
  • in a medium bow, mix mozzarella, parmesan, cream cheese, breadcrumbs, salt and pepper.
  • Add 1 tablespoon of half and half, if it needs a little more so you can mix gradually add another tablespoon.
  • Add the chopped chives
  • Stuff filling in each mushrooms, make sure you heap and pack in the filling.
  • Melt the butter in the microwave
  • Dip each mushroom bottom in the butter and place back into pan
  • Drizzle the tops of the mushrooms with any remaining butter
  • Bake at 350 for 15 – 20 minutes until gold brown and soft
  • Serve immediately!

Enjoy!

Clean mushrooms and place in casserole pan.
Clean mushrooms and place in casserole pan.

Cheese ingredients before stuffing into mushrooms
Cheese ingredients before stuffing into mushrooms

This is how the stuffing should look for each mushroom
This is how the stuffing should look for each mushroom

Dip each mushroom in melted butter
Dip each mushroom in melted butter

Mushrooms are brown and cooked through.
Mushrooms are brown and cooked through.

Bourbon Pecan Tarts

On By nathalieskitchenIn Desserts, PiesLeave a comment

My husbands favorite pie is pecan pie. I didn’t want to make a full pecan pie but a smaller bite size version for our dinner party last night. I came up with my own recipe and I think it turned out pretty good!

Bourbon Pecan Tarts

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Filling Ingredients –

  • 3 eggs (beaten)
  • 1 cup of light corn syrup
  • 1 cup of sugar
  • 1/2 cup of dark brown sugar
  • 1/4 cup of bourbon
  • 1 tablespoons of melted butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of finely chopped pecans

Directions – 

  • Preheat oven to 350
  • Beat eggs with fork in a bowl, stir in corn syrup, sugars, bourbon, butter and vanilla
  • Set aside to prepare shells
  • You will need a jumbo cup sized muffin pan or tart pan
  • Roll out any type of pie dough (I use https://www.pennyspies.com recipe)
  • Cut out 5 inch circle
  • Place in muffin pan with the sides halfway up the each cup. You should be able to make six.
  • Evenly spoon pecans into the muffin tins for all six
  • Pour the liquid mixture evenly to the top of each muffin cup
  • Bake for 20-25 minutes (depending on your oven)
  • Insert cake tester in the center and it comes out clean they are cooked.
  • Let cool and remove from the pan
  • Serve with vanilla ice cream

Enjoy!

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Chess Pie (Buttermilk Pie)

On By nathalieskitchenIn Desserts, PiesLeave a comment

My friend Clifford came over to cook with me this weekend. One thing that really excited me is when I have friends and family share recipes that they have been making for years. Clifford called his grandmother Maggie who lives in the south to get her recipe for Chess Pie. Apparently she’s been making this pie since the 1940’s.

We made it and it turned out amazing! So simple and so delicious!

Chess Pie (Buttermilk Pie)

  • Servings: 6-8
  • Difficulty: easy
  • Print

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Filling Ingredients –

  • 2 cups of sugar
  • 6 eggs (beaten)
  • 2 tablespoons of flower
  • 2/3 cup buttermilk
  • 1/2 cup of melted butter
  • 1 teaspoon of vanilla

Combine sugar and flower and mix well. Add in beaten eggs and buttermilk mix well. Add melted butter and vanilla.

Bake at 350 for 45-1 hour (you should be able to put a toothpick in the center and be clean when removing)

(we baked ours for a little longer, it depends on your oven. Watch your pie.

Let cool and serve.

Pie Crust –

You can use any pie crust you want.

About 2 years ago, I took a class with Penny and learned her amazing technique (https://www.pennyspies.com). It simple and easy and delicious. This is the pie crust I used when we made this pie.

I hope you enjoy!

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