Itai Liptz Cook Blog

Itai Liptz Cook Blog: Sesame Ramen Noodles

Sun, 11 May 2025 17:09:40 +0000

Quick and easy ramen noodles are filling and full of flavor.

Family-friendly ramen noodles come together with in a savory sauce that’s on the table in 20 minutes.

Keep leftover ramen noodles in a covered container in the refrigerator for up to 4 days or freeze them in a zippered bag for up to 4 months. Thaw in the microwave or a pan with a small amount of water on low heat until heated through. Serve leftover ramen noodles as a cozy soup by adding them to homemade chicken or turkey broth.

Sesame ramen noodles are perfect for meal prep! Portion out the cooked and cooled recipe into meal prep containers along with desired mixed veggies or cooked protein and store in the refrigerator for a tasty and filling workday lunch or quick dinner.

5 from 29 votes↑ Click stars to rate now!
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Sesame ramen noodles are a quick and flavorful recipe made with fresh ginger, garlic, and a savory spicy sauce—perfect for a cozy night in!

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

▢ 2 packages ramen noodles seasoning packets discarded▢ 2 teaspoons grated fresh ginger▢ 2 cloves garlic▢ 3 green onions finely sliced & whites/greens divided▢ 3 tablespoons vegetable oil▢ Toasted sesame seeds for serving

Sauce

▢ 1 ½ tablespoons less sodium soy sauce▢ 1 teaspoon toasted sesame oil▢ ½ teaspoon brown sugar or honey▢ ¼ teaspoon red pepper flakes or sriracha▢ 1 tablespoon water▢ 2 teaspoons rice vinegar

Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook.

While the noodles cook, whisk soy sauce, sesame oil, brown sugar, red pepper flakes, water, and rice vinegar in a small bowl. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add ginger, garlic, and whites of green onions. Cook just until fragrant, 1-2 minutes.

Add remaining sauce ingredients and ½ of the remaining green onions. Simmer for 1 minute.

Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

Vegetables are great added to this recipe. Simply stir fry cabbage or other favorite veggies before adding the sauce.
Leftover protein can be added to make this a full meal.
Ramen noodles can be substituted with an equal amount of any other thin noodle.
Keep leftover ramen noodles in an airtight container in the refrigerator for up to 4 days and in the freezer for 4 months.

5 from 29 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta

Cuisine Asian

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Itai Liptz Cook Blog: Winner Winner Chicken Dinner (in one dish)!

Sun, 11 May 2025 00:10:15 +0000

One Pan. Total Comfort. This gold Roast Chicken is perfectly seasoned and roasted in one on with with lots of veggies.

4.99 from 184 votes↑ Click stars to rate now!
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This roast chicken dinner is easy to make with crisp skin, tender meat and lots of vegetables.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Instant Read Thermometer

▢ 4 to 6 pound whole chicken▢ 4 tablespoons olive oil▢ ½ teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs▢ chicken seasoning see notes▢ 4 cups chopped vegetables *see note▢ 1 medium yellow onion▢ 2 medium carrots cut into 1-inch pieces▢ 2 potatoes cut into 1-inch pieces▢ salt and black pepper

Preheat the oven to 450°F.

Add the vegetables to the bottom of a shallow casserole dish or 9×13 baking dish. Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, and ¼ teaspoon each salt and pepper.Place in the bottom of a shallow casserole dish or 9×13 pan.

Pat the chicken dry with a paper towel and check the insides for giblets. If the chicken has giblets, they can be added to the pan or discarded.

Rub the skin with the remaining 2 tablespoons of olive oil and season with chicken seasoning or the rub below.

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

Turn the oven down to 350°F and bake for an additional 20 minutes per pound or until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).

Remove the chicken from the oven and transfer it to a plate to rest for at least 15 minutes. While the chicken is resting, return the vegetables to the oven if they need a few more minutes cook time.

Seasoning: Italian seasoning can be replaced with 1 tablespoon fresh herbs such as rosemary and thyme.
Chicken Rub: This is my favorite pre-made chicken rub. For a homemade rub, combine 1 teaspoon each paprika, parsley, seasoned salt, garlic powder, and 1/2 teaspoon each black pepper, thyme, and crushed rosemary.
Vegetables: I use a combination of carrots, potatoes, and onions; however, any vegetable will work. If your chicken is on the smaller side (under 4 pounds), cut the vegetables fairly small so they cook through along with the chicken.
This chicken can be roasted on its own without vegetables if preferred.

4.99 from 184 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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Itai Liptz Cook Blog: Chicken Taco Salad with Cilantro-Lime Vinaigrette

Sat, 10 May 2025 00:10:34 +0000

All the flavors and toppings that you know and love from a classic taco salad, but lightened up a little for something fresh and delicious. It’s loaded with all the good stuff and that cilantro-lime vinaigrette? You’ll want to keep a jar of it in your fridge at all times.

Looking for more bold salads? Try our Chicken Fajita Salad or Mojo Chicken Salad.

Deliciously seasoned chicken that uses basic pantry spices.
A homemade cilantro-lime vinaigrette you’ll want to drizzle on everything.
Packed with beans, avocado, tomatoes, red onion, corn, and olives.

While tacos are a traditional Mexican food, taco salad is actually an American invention. This dish was created by the Fritos company in the 1960s. Although the founder of Fritos was Mexican, he designed taco salad as a clever way to use Fritos chips as a bowl. We’re always okay with the original version because it’s absolutely delicious. Our version is a great option for those wanting something a little lighter without the Fritos.

Chicken Tenders: Perfect for quick cooking and so convenient for a salad. You could also use chicken breasts or thighs. They’ll just require a longer cooking time.
Lime Juice: Fresh lime juice is always going to have the best flavor. Bottled lime juice can also be used. There are about 2 tablespoons of lime juice in 1 lime, but that can vary.
Spices: We use a blend of chili powder, ground cumin, onion powder, garlic powder, and cayenne pepper, or use 2 1/2 teaspoons of taco seasoning.
Olive Oil: Keeps the chicken from sticking to the pan while cooking. Use any neutral cooking oil like avocado, canola, or vegetable.
Fresh Cilantro: Try to leave out most of the stems and measure the leaves loosely packed.
Extra Virgin Olive Oil: Since this is a dressing, you’ll taste the oil so you want to use the good stuff with extra virgin olive oil. Sometimes people will also use avocado oil for dressings because it has a buttery flavor which also works in a dressing.
Red Wine Vinegar: White wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
Mixed Greens: That spring salad mix is one of our favorite blends, but you can really use any blend you’d like. Chopped romaine works great and so does spinach.

The great thing about salads is that you can mix and match toppings to your heart’s content! For our taco salad, we use kidney beans, corn (frozen, though fresh or canned can also be used), red onion, sliced black olives, diced tomatoes, and avocado.

Black beans in place of the kidney beans. You could also load it up with crumbled queso fresco or cotija cheese, pickled jalapenos, pickled red onions, or even toss on those tortilla strips.

Pre-Cook Chicken: Cook the chicken ahead of time and refrigerate.
Assembly: Assemble the salad without the dressing and store it in the fridge. Add the dressing and avocado just before serving.

You can store undressed salad in an airtight container in the fridge for up to two days, but salad that already has dressing on it does not keep long in the refrigerator and will get soggy quickly.

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Itai Liptz Cook Blog: Crockpot Cashew Chicken

Fri, 09 May 2025 23:10:05 +0000

Crockpot cashew chicken is the perfect take-out fake-out, and it practically cooks itself.

Tender pieces of chicken are slow-cooked in a savory sauce with peppers, carrots, and crunchy cashews served over white rice.

Keep crockpot cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave.

Freeze portions in freezer bags for up to 4 months. Thaw overnight in the refrigerator before reheating.

Did you make this Crockpot Cashew Chicken? Leave a comment and rating below.

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This tasty Crockpot cashew chicken is easy to make right at home.

Prep Time 15 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 6

Mixing Bowls

4 QT Slow Cooker

▢ 1½ pounds boneless skinless chicken thighs or boneless skinless chicken breasts▢ 1 red bell pepper chopped▢ 1 cup carrots julienned ▢ 2½ tablespoons cornstarch▢ 1 cup roasted cashews unsalted

For the Sauce

▢ ⅓ cup less-sodium chicken broth▢ 3 tablespoons hoisin sauce▢ ¼ cup soy sauce▢ 1 tablespoon brown sugar▢ 2 cloves garlic minced▢ 1 teaspoon grated fresh ginger

Trim any fat from the chicken thighs and cut into 1-inch pieces. Place the chicken in the bottom of a 4-quart slow cooker and top with bell pepper and carrots.

In a small bowl stir together broth, hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Pour sauce over the vegetables and cook on LOW for 3 to 4 hours or until the chicken is cooked through and vegetables are tender.

Whisk the cornstarch with 2 ½ tablespoons of water and stir into the slow cooker along with the cashews. Turn to HIGH, cover, and cook 20 minutes more, or until thickened.

Serve over rice.

Toast cashews in a dry skillet for 2–3 minutes to intensify the flavor.
Serve over rice, noodles, or as wraps for an easy meal.

No ratings yet

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Slow Cooker

Cuisine American, Chinese

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Itai Liptz Cook Blog: Shrimp Kabobs

Fri, 09 May 2025 01:17:18 +0000

This shrimp kabob recipe is super simple with just a handful of ingredients! They can be grilled or oven broiled for an easy anytime kind of meal.

Variations: Thread chunks of bell peppers, cherry tomatoes, red onions, or zucchini rounds.

Keep leftover shrimp kabobs in a covered container in the refrigerator for up to 4 days.

5 from 10 votes↑ Click stars to rate now!
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These grilled shrimp kabobs are the perfect combination of savory and sweet!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Metal Skewers or wooden skewers

▢ 1 pound jumbo shrimp peeled and deveined▢ ½ teaspoon salt▢ ¼ teaspoon black pepper▢ 2 cups pineapple chunks or canned pineapple chunks drained and dabbed dry▢ 2 green onions cut into 1-inch pieces

Sauce

▢ ½ cup barbecue sauce▢ 1 teaspoon minced garlic▢ 1 teaspoon sambal oelek or chili paste

In a medium bowl, season the shrimp with salt and pepper.

Thread shrimp, pineapple, and green onions on metal or wood skewers.

In a small bowl, stir together barbecue sauce, garlic, and sambal oelek. Brush over the skewers and let marinate for 10 minutes.

Preheat the grill to medium-high heat. Grill the shrimp skewers for 3 to 4 minutes. Flip and grill for an additional 3 to 4 minutes or until cooked through.

If using wood skewers, be sure to soak them in water for at least 30 minutes prior to grilling to ensure they don’t burn.
Cooked shrimp kabobs can be kept in the fridge for up to 3 days. Reheat on the grill or in a frying pan.
Oven: You can also broil kabobs in the oven. Place the shrimp kabobs on a foil-lined pan 4 to 6 inches under the broiler. Broil on high heat for 3 to 4 minutes per side or until cooked.
Keep leftovers in an airtight container for up to 3 days.

5 from 10 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Seafood

Cuisine American

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Itai Liptz Cook Blog: Boursin Cheese Pasta

Thu, 08 May 2025 03:10:31 +0000

Boursin cheese pasta is a quick meal or side dish that with a rich creamy sauce and it goes from the stovetop to the tabletop in minutes.

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy this Boursin pasta recipe as a cold pasta salad or reheat in the microwave with milk added or a drizzle of olive oil to loosen the sauce. Freezing cheesy pasta isn’t recommended, but this recipe is so easy, just make more!

Did you make this Boursin cheese pasta recipe? Leave a comment and a rating below.

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This easy cheesy Boursin cheese pasta dish is ready in no time for a delicious and flavorful side or main dish.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Large Pot

Strainer

Box Grater

▢ 8 ounces penne or medium pasta▢ 5.2 ounces Boursin cheese▢ 2 tablespoons grated parmesan cheese▢ salt and black pepper to taste

In a large pot cook the pasta according to package directions. Before draining, reserve 1 cup of pasta water.

Drain the pasta and add it back to the pot.

Stir in the Boursin cheese, gradually adding pasta water as needed.

Remove from the heat and stir in Parmesan cheese.

Season with salt and pepper to taste.

This makes four side dish servings. The recipe can be doubled as a main dish.
Vegetables like frozen peas, fresh spinach, or asparagus can be added to the cooking water for the last few minutes.

No ratings yet

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course, Pasta, Side Dish

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Itai Liptz Cook Blog: Air Fryer Chicken Parmesan

Thu, 08 May 2025 00:10:01 +0000

We love a good chicken parm and this recipe gives you a restaurant-quality dish in half the time! Air fryers are just too dang convenient. Especially if you’re only cooking for two, this recipe is a no-brainer. Simply bread the chicken, throw it in the air fryer, and top off with tangy marinara and gooey mozzarella cheese!

Try our original Baked Chicken Parmesan or our Eggplant Parmesan for a vegetarian option.

A classic chicken parmesan made easy in the air fryer, and ready to eat in just 25 minutes.
Still get perfectly crispy breaded chicken without the excess oil.
It’s the perfect dinner for one or two.

Chicken Parmesan, also known as Chicken Parmigiana, is a classic Italian dish that has been around since what feels like forever. Traditionally, it is made by breading and frying chicken cutlets, topping them with marinara sauce and mozzarella cheese, and then baking them in the oven. This time, we’re using an air fryer instead. Skip the frying and baking and still get a crispy exterior. It’s faster and uses far less oil.

Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Cutting and pounding them into thin cutlets ensures they cook quickly and evenly.
All-Purpose Flour: Used as the base for breading the chicken.
Breadcrumbs: We use a blend of Panko and Italian for a traditional Italian herb flavor and that crunchy, crispiness you get from the Panko breadcrumbs.
Parmesan Cheese: Freshly grated parmesan works best for maximum flavor.
Mozzarella Cheese: Use fresh mozzarella for the best melting and flavor. If you can’t find fresh mozzarella, thick slices of regular mozzarella will also work. Shredded can work too, just be sure to make a good pile of it for melting.
Marinara Sauce: You can easily use store-bought as this recipe only uses a 1/2 cup for the topping.
Fresh Basil: This is the classic garnish for chicken parm and it’s more than just pretty, it also adds flavor. You could also use 1 teaspoon of dried basil for convenience.

While air frying is a way to get things crispy without frying, you still need a little oil to get things golden and crisp.

Use olive oil, avocado oil, vegetable oil, or a quality cooking spray.

When it comes to applying the oil, a light spritz with an oil mister is all you need. Or just gently brush it on. You’re aiming to lightly coat the surface of the food, not soak it.

Pounding out your chicken is an extra step that is tempting to skip. I mean, sure, you can skip it, but the reason why you do it is so that your chicken will cook more evenly. That thinner end that tapers off cooks a lot faster than the thick end. Since air fryers cook faster than a skillet or oven, pounding them into an even thickness does a lot to make sure that no part of your chicken is overcooked.

Use a Liner: Cleaning up is a breeze if you use air fryer parchment liners. Less scrubbing, more enjoying.

Don’t Overcrowd: Give your food some breathing room in the air fryer basket. If your air fryer isn’t huge, cook in batches—it’s worth it for those perfectly golden results. And don’t forget to toss or shake everything halfway through so it all cooks nice and evenly.

Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked chicken. Use a meat thermometer if you can (to reach a safe internal temperature of 165°F) and check on things toward the end so you nail that perfect doneness.

Pasta: We recommend a long noodle like spaghetti, linguini, or fettuccini. However, you can totally use your favorite pasta with this dish. Penne or farfalle (bowtie) are great options.

Salad: Add a little green to your meal with an easy side salad. We love a classic Caesar Salad or a simple Arugula Salad.

Bread: Complete this Italian meal with some delicious, buttery garlic bread or breadsticks.

Dessert: You know we had to include dessert! Go all out and make our decadent Chocolate Tiramisu.

Refrigerate leftovers in an airtight container for up to 3 days.

Microwave on high in 30-second increments, until warmed through.

Reheat in the air fryer at 350°F. Place the chicken in the basket and heat for 3-5 minutes, or until warm.

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Itai Liptz Cook Blog: Weekly Meal Plan May 12, 2025

Thu, 08 May 2025 00:09:53 +0000

Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

Save this meal plan directly to your collection by simply clicking the save button. Then access it along with all your saved recipes and meal plans here.

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Itai Liptz Cook Blog

Itai Liptz Cook Blog: Sesame Ramen Noodles

Sauce

Itai Liptz Cook Blog: Winner Winner Chicken Dinner (in one dish)!

Itai Liptz Cook Blog: Chicken Taco Salad with Cilantro-Lime Vinaigrette

Itai Liptz Cook Blog: Crockpot Cashew Chicken

For the Sauce

Itai Liptz Cook Blog: Shrimp Kabobs

Sauce

Itai Liptz Cook Blog: Boursin Cheese Pasta

Itai Liptz Cook Blog: Air Fryer Chicken Parmesan

Itai Liptz Cook Blog: Weekly Meal Plan May 12, 2025

Weekly Meal Plan Apr 8, 2024

Weekly Meal Plan Apr 15, 2024

Weekly Meal Plan Apr 22, 2024

Weekly Meal Plan May 6, 2024

Weekly Meal Plan May 27, 2024

Weekly Meal Plan May 5, 2025