Jan D'Atri

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red pepper flakes

Korean BBQ Tacos

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One this is for sure about the American palate. Our taste buds love to travel to exotic places. They lingered on Chinese food for years; then, Italian, Mexican, Pacific Rim and most recently with the Thai food invasion. These days, our flavor buds have acquired an insatiable appetite for Korean food; in particular, Korean BBQ. Five years ago, the term Bulgogi (grilled thin-sliced marinated meat) would have been as foreign as the most remote village on the Korean Peninsula. But today, Bulgogi is the new Big Mac. There is a lot to satisfy the taste buds with Korean BBQ, and the simple ingredient and ease of cooking makes for a happy cook, too! Here, Korean BBQ finds itself tucked inside warm, charred tortillas, making for an East-Meets-Southwest delight!

Watch my HOW TO Video for Korean BBQ Tacos here!

Zoodles with Tomato Pesto Pasta

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Scottsdale Chef Lisa Brisch with Sweet Basil Gourmetware & Cooking School stopped by Arizona Midday (KPNX Ch 12) last week to share one of her favorite gadgets, a mini spiralizer. She was spiralizing zucchini for a Tomato Pesto Zoodle dish that was out of this world! Chef Brisch mentioned that you can make a big batch with a larger spiralizer. That’s all I heard. I headed to Sweet Basil that day to buy one. I know I’m a little late to the picnic. By now many of your own a spiralizer, but pasta has always been my go-to dish. I never much thought about making zucchini noodles. But a couple of cranks of the handle made me a believer! I’ve had more fun in the kitchen, spiralizing zukes, potatoes, apples, carrots and anything else I have in my crisper. But the zoodles are my favorite! From now on, it’s oodles of zoodles for me!

Watch my Video for Tomato Pesto Zoodles here!

Baked Chicken Pockets

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“Those who have a three or four hour drive can wrap the steak in foil, wire it onto the manifold of a car or truck and arrive at their destination with a cooked contribution.” Well, the Foil Baked Steak was the recipe I almost chose from the St. Clement’s Guild of Sun City Cookbook, until I came to the part where you strap it to the manifold. This isn’t to say I won’t attempt it sometime. I just have to find a vehicle in which I can actually access the manifold. Won’t that be an adventure! In the meantime, you’ll be delighted at the recipe I chose instead. This wonderful chicken dish is wrapped up in a beautiful crescent roll bundle. Just take store bought or leftover rotisserie chicken, blend it with a flavorful mixture of sautéed vegetables and then wrap it all up in flakey bread dough. Baked Chicken Pockets was adapted from a recipe in this delightful church cookbook called, Our Daily Bread, published in 1982. I opted out of using the canned pimento in the original recipe and instead sautéed a mixture of sweet onion, mushrooms and garlic, and then blended it with the recommended combination of cream cheese and butter. The result is a fantastic and fun dish that you can make in no time and one that kids will absolutely devour. Best of all, no engines required!