Alice Choi

#ad #ad Friends, the only way to entertain this holiday season is with a great cheese board! I pick up all of my cheeseboard essentials from my local @Wegmans ! Their cheese selection is excellent and I can always find everything I need. Wegmans is committed to offering the most unique and delicious cheeses, which are meticulously ripened in their very own Cheese Caves in Rochester, NY! I highly recommend trying their mild Brie, the Professor’s Brie and the 1916 soft ripened cheese. They are all absolutely incredible! What are some of your cheese board essentials? #WegmansPartner #WegmansAd Everything on my board from Wegmans: Wegmans mild brie, the Professor’s Brie and the 1916 soft ripened cheese, Fromage des Jacques, Cranberry Goat cheese, Prosciutto di Parma, Red Wine & Black Pepper Salami, Castelvetrano olives, Marcona almonds, caramelized pecans, dried apricots, cracker crisps, Panettone, pomegranates, fig jam and I highly recommend adding sliced pears and Wegmans Hot honey! ❤️

Replying to @Tonie Sleiman

Healthy snack plate or lunch plate for 2 … let me know if you want a video on how to make jammy eggs

January 1st: in my salad era 🥗 The Caesar salad dressing: Ingredients 4 anchovy fillets 2/3 cups low-fat or nonfat Greek-style yogurt 2 cloves garlic minced 1 to 3 tablespoons lemon juice to taste, depending on how much acidity you desire 4 teaspoons Worcestershire sauce 3 tablespoons olive oil extra virgin 1/4 cup Parmesan cheese grated + more if desired salt and pepper

Collard green wrap!

Leek and Potato Soup!!! Because it’s cold 🥶 outside!!! Ingredients 2 tablespoons extra virgin olive oil 3 large leeks washed and thinly sliced; only the tender white and light green parts 1 lb. Russet potatoes peeled and roughly chopped 6 cups chicken or vegetable stock 1/2 cup heavy cream, milk, coconut milk or almond milk kosher salt and pepper to taste 1 to 2 tablespoons freshly squeezed lemon juice optional for brightness 1/2 cup crème fraîche or sour cream for garnish 1 to 2 cups sautéed cooked mushrooms optional; chopped for garnish (I highly suggest Cremini mushrooms) or like in the video, roasted butternut squash and pumpkin seeds for texture 1/3 cup fresh chives; minced for garnish Instructions Using a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 6 to 10 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce the heat to low and simmer for about 25 to 30 minutes or until the vegetables are tender and soft. Turn off the heat and, using your immersion blender, blend the soup until smooth; I like a little chunkiness in my soup so I don't blend it all completely. Add in the heavy cream (or almond milk or milk of choice) and season with salt, pepper and the lemon juice. Garnish with the mushrooms (if using, or roasted butternut squash or whatever you want!), crème fraiche and minced chives. Serve and enjoy!

Overnight oats

Next Trader Joe’s trip .. pick up the Taiwanese scallion pancakes ✅

Date bark .. for Valentines Day ❤️.. and I ended up just putting the date bark outside because it’s so cold to set .. but you can put into your freezer or fridge so the chocolate can set

Replying to @Cathy P here you go! Alice’s Quick Pickled Red Onions Ingredients 2 small red onions peeled and sliced thin crosswise* 1 sprig fresh rosemary or thyme 1 teaspoon juniper berries or black peppercorns** depending on your desired flavor combination 1 heaping teaspoon crushed red pepper flakes 1 cinnamon stick 1 cup white vinegar*** 1 cup water 1 teaspoon kosher salt 1/4 cup white granulated sugar***** Instructions Place prepped and cut onions, fresh herbs, whole spices (I used juniper berries) and your cinnamon stick directly into your mason jar. In a pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the onions into the mason jars. Let sit until the brine liquid has cooled, for about 25 to 30 minutes and then seal the jar with the lid and place into the refrigerator overnight, or for at least 1 hour. I think they are best if left in the fridge overnight. The pickled red onions are best up to 2 weeks**** in the refrigerator in the covered and sealed mason jar. Enjoy! Notes *generally, you want thin slices but you can really chop (or use a mandoline slicer for best results!) or slice these up however you want. Thin "ring" slices work well for pickled red onions. **Can't find juniper berries? Whole black peppercorns, bay leaves, fresh rosemary, or whole allspice berries are also all great substitutes. The juniper berries add a slight piney flavor with a touch of fruitiness and pepperiness. ***Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar ****Truth be told, I've let them sit in the fridge for up to 3 weeks and they are still delicious. They will lose some of the vibrant color but they are still safe to eat, edible and tasty. *****A lot of you ask about the sugar added. I like my pickled red onions on the sweeter side. You can reduce to 1 tablespoon of sugar, you can omit completely or you can sub in with stevia.

Super cold weather ❄️ heading our way … Best Beef Chili … Ingredients 1 tablespoon olive oil extra virgin 1 small to medium sized onion finely chopped 1 lb. lean ground beef 2 to 3 cloves garlic minced 2 teaspoons chili powder 1 teaspoon ground cumin salt and pepper to taste 1 (28 oz.) can crushed tomatoes* 1 (15.5 oz.) can black beans drained and rinsed 1 (15.5 oz.) can cannellini (white kidney beans) drained and rinsed 1 (15.5 oz.) can red kidney beans drained and rinsed 1 1/2 cups beef broth Gruyère cheese grated for garnish roasted butternut squash** for garnish scallions diced, for garnish Instructions Heat your Dutch oven over medium high heat, add the olive oil and sauté the onions for 4 to 5 minutes, add the ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds. Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely. Turn the heat up to high and bring to a boil. Then, reduce the heat to low or medium low and let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally. Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings. I highly recommend trying the Gruyère cheese, roasted butternut squash and scallions.

My detox cucumber and tuna salad

Quick pickled vegetables!!! Carrots, cauliflower and asparagus!!! The full recipe is linked in my bio!

The full recipe video for this salad is posted!

Got a workout cutting this spaghetti squash… spaghetti squash lasagna!!! So easy!!! One of my faves .. and it’s filling!!! I’m trying to eat lighter so I only added cottage cheese.. Here’s the regular recipe: Ingredients 2 medium sized spaghetti squash 5 to 6 tablespoons olive oil extra virgin, split salt and pepper 1 lb. lean ground turkey or beef 1 small onion finely diced 1 medium zucchini finely diced 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/2 teaspoon onion powder optional 1/4 teaspoon fennel seeds 2 to 3 cups or handfuls fresh baby spinach 1 jar marinara sauce 2 cups ricotta or cottage cheese split; optional parmesan cheese optional shredded Mozzarella cheese Instructions Preheat your oven to 375°. Cut each squash in half lengthwise. Scoop out the seeds and discard. Lightly drizzle with extra virgin olive oil over each squash and season with a little salt and pepper. Place squash halves, cut side down*, on a parchment paper lined baking sheet. Bake for about 45 minutes. While the spaghetti squash is in the oven: prepare the filling. Using a large pan or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the ground beef or turkey and cook until all browned and cooked through. Add the onions and zucchini and sauté for about 3 to 4 minutes. Season with salt and pepper. Add in the Italian seasoning, garlic powder, onion powder if using and fennel seeds. Mix to combine. Add in the spinach and stir to combine. Let cook until the spinach is just softened and wilted, for 3 to 4 minutes. Pour in the marinara sauce and stir everything to combine and let cook for about 5 to 6 minutes to warm through completely over medium heat. Remove the spaghetti squash from the oven and turn oven temperature to broil. Let stand about 2 to 3 minutes to cool a little. When ready, using a fork, carefully scrape the inside of the squash to create the spaghetti-like strands. If using, add about a 1/2 cup of ricotta or cottage cheese to each spaghetti squash half, and a little bit of grated parmesan cheese over the top. Scoop the meat filling and spoon on top of each squash. Sprinkle on the shredded Mozzarella cheese (if using) and place back into the oven (broil setting) for just 2 to 3 minutes, or until cheese has melted and is slightly browned. Be sure to watch it so it doesn't burn. Remove from the oven, serve and enjoy while hot!

My deli style chicken salad ❤️ Ingredients 1 1/2 lbs. chicken breast boneless, skinless 1 heaping cup Greek yogurt* + more if needed 1 heaping tablespoon Dijon mustard 1/4 cup fresh lemon juice or juice from 1 large sized lemon 1/2 teaspoon sugar white granulated or brown sugar 1 teaspoon garlic powder salt and pepper to taste 1/4 cup red onion finely diced 1/4 cup celery finely diced 1/4 cup chopped bread and butter pickles or sweet pickled relish optional Instructions For the chicken: For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.** Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up (like the photo above) in about 30 seconds. If you don't have a stand mixer, shred up your chicken using two forks. Set aside. For the chicken salad: Using a large mixing bowl, combine the Greek yogurt, dijon mustard, lemon juice, sugar, garlic powder and salt and pepper. Whisk until smooth. Taste and adjust any seasonings as needed. Add in the diced red onions, celery and chopped bread and butter pickles or sweet pickled relish*** (if using), and the shredded chicken. Mix until everything is combined and everything is nicely coated in the dressing mixture. Taste one more time and season with more salt and pepper if needed. Transfer your chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes so that the flavor can meld together. MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, with crackers or just on its own!

My version of a Chipotle style chicken rice bowl … Chipotle Chicken Marinade: Ingredients 1 (7 oz.) can chipotle peppers in adobo sauce* or half if you want the heat more mild 1 1/2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 teaspoon red wine vinegar 1 tablespoon honey 1 to 1 1/2 lbs. chicken thigh meat boneless and skinless Instructions Using a blender, blend/puree everything from the chipotle peppers in adobo sauce to the honey until combined. Place chicken thigh meat into a large gallon sized plastic bag. Pour in the marinade and seal closed. Massage over the chicken until all of the chicken is coated. Place into the refrigerator for at least 1 to 3 hours, or overnight. When ready, fire up your grill or cook on your stove top in a pan with a lid over medium high heat. Cook on both sides until the chicken is cooked through and no longer pink. Slice and enjoy this chicken in a salad bowl, rice bowl, in a burrito, or wraps! Chipotle honey vinaigrette dressing: Ingredients 3 tablespoons red wine vinegar 2 tablespoons honey 1 to 2 chipotles in adobo + 1 teaspoon of the sauce 2 cloves garlic 2 tablespoons fresh lime juice 1 teaspoon oregano 1 teaspoon kosher salt 1/4 to 1/2 teaspoon black pepper 2/3 cup avocado oil or rice bran oil Instructions Add everything from the red wine vinegar to the black pepper into your blender and blend on high speed until completely combined. With the blender setting on low, slowly pour in the avocado oil from the top and once all in, cover the lid opening and turn the blender setting to a higher speed to blend completely until emulsified. Taste and adjust anything as needed. Store in an airtight container or glass jar with a tight fitting lid in the fridge. Tastes best up to one week (if you still have some left by then). Enjoy as a dipping sauce, on salads, in sandwiches, wraps, you name it! Enjoy!

Asian salad with chicken and a sesame ginger dressing!!! DELICIOUS