Wasabi Slaw

A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
Wasabi Slaw
Print Recipe
    Servings Prep Time
    6 cups 30 minutes
    Passive Time
    10 minutes
    Servings Prep Time
    6 cups 30 minutes
    Passive Time
    10 minutes
    A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
    Wasabi Slaw
    Print Recipe
      Servings Prep Time
      6 cups 30 minutes
      Passive Time
      10 minutes
      Servings Prep Time
      6 cups 30 minutes
      Passive Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
      2. In a large bowl toss together cabbage, carrots and green onion.
      3. Stir in dressing and serve immediately for a crisp coleslaw. .
      Recipe Notes

      The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

      Skillet Chicken and Orzo

      A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
      Skillet Chicken and Orzo
      Print Recipe
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
        Skillet Chicken and Orzo
        Print Recipe
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350℉
          2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
          3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
          4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
          5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
          Recipe Notes

          I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

          Savory Mushroom Bread Pudding


          Savory Mushroom Bread Pudding
          Print Recipe
            Servings
            10-12 people
            Cook Time Passive Time
            60 minutes 70-75 minutes
            Servings
            10-12 people
            Cook Time Passive Time
            60 minutes 70-75 minutes
            Savory Mushroom Bread Pudding
            Print Recipe
              Servings
              10-12 people
              Cook Time Passive Time
              60 minutes 70-75 minutes
              Servings
              10-12 people
              Cook Time Passive Time
              60 minutes 70-75 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
              2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
              3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
              4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

              Grilled Steak Salad

              Grilled Steak Salad
              Print Recipe
                Servings Prep Time
                2 people 25 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                2 people 25 minutes
                Cook Time
                10 minutes
                Grilled Steak Salad
                Print Recipe
                  Servings Prep Time
                  2 people 25 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  2 people 25 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
                  2. Preheat grill to medium high.
                  3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
                  4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
                  5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
                  6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
                  Recipe Notes

                  I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

                  Catalina Dressing

                   

                  Mushroom Herb Rice


                  Mushroom Herb Rice
                  Print Recipe
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    30 minutes 5 minutes
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    30 minutes 5 minutes
                    Mushroom Herb Rice
                    Print Recipe
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      30 minutes 5 minutes
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      30 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
                      2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
                      Recipe Notes

                      Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.