Perfectly crispy oven baked fries topped with caramelized kimchi (seriously amazing), cilantro, cheddar cheese, onion, and a special spicy sauce makes for the ultimate vegetarian side-dish or appetizer. These Loaded Kimchi Fries will take your french fry game to the next level!
I often get asked where I get inspiration for my cooking. One of the best sources of inspiration is from traveling! Trying new cuisines, meeting the brilliant chefs behind the dishes, and exploring new flavor profiles and combinations are some of my favorite things to do!
I have been wanting to create this recipe ever since trying the Kimchi Fries at the Korean BBQ inspired food truck turned store front, Chi’lantro during my last trip to Austin, Texas! I couldn’t get over the complex and all-around amazing flavors going on and had to try making a version of my own.
I left out the meat to make these a fabulous meatless/vegetarian side, though they did serve them up with some pretty amazing chicken and pork!
Look at those crispy, crispy fries!
These will definitely be a staple for game-day entertaining and summer BBQ’s! Everyone will go nuts of these flavors, guaranteed.
Look at all of those toppings! A truly amazing flavor combination.
Optional: Sprinkle Nori (dried seaweed) on top as a garnish
Pre-heat oven to 400 degrees °F.
In a medium mixing bowl, toss potatoes in spices.
Lay potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with additional spices if desired. Bake for 45 minutes, or until crispy. Toss every 15-20 minutes and make sure there is a good amount of space between each potato.
Combine kimchi ingredients in a small mixing bowl. Heat a medium skillet over high heat until very hot. Add the kimchi to the pan and cook over high heat until the kimchi has browned, about 4-5 minutes. Take off heat, roughly chop and set aside until ready to assemble.
In a small mixing bowl, mix Sriracha and mayo until well combined.
Place baked fries in a desired serving dish. Top with cheese if using, onions, cilantro, caramelized kimchi, avocado, and sesame seeds. Drizzle with spicy mayo and serve!
These Mint Chip Energy Bites are the perfect on-the-go snack. They’re easy to make, absolutely delicious, and require absolutely no cooking or baking.
I am so excited to be partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you today’s recipe!
You all know how passionate I feel about helping you lead a healthier lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas– I want you to be the best you!
Now, even though I’ve never personally been a smoker, I am so excited to partner with Quitter’s Circle, an online quit smoking community, to show you my favorite ways to fuel your body and mind with healthy tips and recipes to help set you up for success!
Having people in my family who smoke, I’ve seen firsthand the negative effects that can come from it. This has made me passionate about helping others – whether you smoke, or you know somebody you love that smokes – make positive, healthy changes to their lifestyle!
This 10-minute Instant Pot Lemon Veggie Risotto is a flavorful, bright, vibrant, and a creamy Meatless Monday meal! Loaded with broccoli, asparagus, spinach, and peas, it is the perfect dairy-free dish to celebrate the abundance of SPRING veggies!
I love creamy risotto and was so surprised at how creamy and flavorful this recipe was without adding any cheese! The texture along with the spices and pop of lemon really makes this a simple and flavorful meal or side dish perfect for any night of the week! To make it a full meal, top it with a protein of choice and enjoy!
The Instant Pot truly is amazing. I mean, not much is better than preparing a meal that generally takes time, in under 20 minutes!
1. Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside. 2. In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent. 3. Add rice and stir for 1-2 minutes to toast. 4. Add vegetable stock, butter and thyme. Stir well. 5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes. 6. Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well. 7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, and spices to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives. 8. Serve warm!
This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!
In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!
Scenes from the trip:
Where We Stayed:
We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers!
Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
Add enough coconut milk to the mix to lightly coat all of the ingredients.
Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
Toss to combine. Assemble and serve.
*We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
*Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.
These Stir Fry Spring Rolls are loaded flavor and are a quick and tasty appetizer or meal to throw together! Make the stir-fry, toss in a bowl, roll and devour! Simply omit the shrimp to make these vegetarian! These are a fun take on traditional spring rolls.
I am newly obsessed with spring rolls. The funny thing is, Mike isn’t much of the cook around here, but he is SO GOOD at rolling spring rolls. Like so, so good at it! He has the spring rolling skills. We made this into a fun date night and put out all of the ingredients to roll these and my other spring rolls, and had a fun appetizer party!
You can fry them or simply roll them as spring rolls.Whatever your heart desires!
15-20 shrimp, cleaned, deveined, and tail removed (omit for vegetarian)
1 scallion, diced
1 cup bean sprouts
1 purple cabbage, sliced thinly
1 package Spring Roll Wrappers
1 package Vermicelli Rice Noodles
Peanut Dipping Sauce
1 tablespoon peanut butter
1 teaspoon fresh lime juice
1 tablespoon and 1 teaspoon filtered water
1/4 teaspoon fish sauce
1 teaspoon honey or coconut sugar
Place all teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
Add the teriyaki sauce to the vegetables and stir well.
Take the stir-fry off heat and let cool.
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!
If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!
This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!
I am so excited to partner with my friends at Tuttorosso Tomatoes today to show you how to make an amazing dinner in your pressure cooker! This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers!
The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
2 teaspoons freshly ground pepper, use more as necessary for coating chicken and seasoning at the end
2 tablespoons avocado oil or extra-virgin olive oil
1 medium onion, sliced into thin strips
3 carrots, minced
1 red pepper, diced medium
1/2 pound mushrooms, trimmed and sliced
2 large garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoon fresh basil, chopped
1 bay leaf
1 cup chicken broth
14.5 oz can Tuttorosso diced tomatoes in juice
14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
2 tablespoons freshly parsley, plus more to garnish
1 teaspoon fresh thyme
1/4 cup balsamic vinegar
Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.
* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.
This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!