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Foodie, Won Street, Peoria, IL (2026)

08/01/2025

Succulent Herb Butter Beef Tenderloin Roast
Ingredients:
- 2 lbs beef tenderloin
- 1/4 cup butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste

Directions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the softened butter with the chopped rosemary, thyme, salt, and pepper.
3. Rub the herb butter mixture all over the beef tenderloin.
4. Place the beef on a roasting rack in a baking dish.
5. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches your desired doneness.
6. Remove from the oven and let it rest for 10 minutes before slicing. Serve and enjoy!

08/01/2025

Creamy Tofu & Broccoli Coconut Curry

Ingredients:

1 block (350-400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes

1 head of broccoli, cut into florets

1 tbsp olive oil (for tofu)

1 tbsp coconut oil or vegetable oil (for curry)

1 onion, chopped

2 cloves garlic, minced

1 tbsp grated ginger

1-2 tbsp red curry paste (adjust to your spice preference)

1 can (400ml) full-fat coconut milk

1/2 cup vegetable broth

1 tbsp soy sauce or tamari

1 tsp brown sugar or maple syrup (optional, to balance flavors)

Cooked white rice, for serving

Salt and pepper to taste

Step-by-Step Instructions:

Prepare Tofu: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add pressed tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides. Remove from skillet and set aside.

Sauté Aromatics: In the same skillet (or a pot), add 1 tbsp coconut oil. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

Build Curry Base: Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to release its aroma.

Simmer Curry: Pour in the coconut milk and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Add Vegetables & Season: Add the broccoli florets to the simmering curry. Cook for 5-7 minutes, or until the broccoli is tender-crisp. Stir in the soy sauce and brown sugar (if using). Season with salt and pepper to taste.

Combine & Serve: Gently fold the crispy tofu cubes into the curry. Heat through for a minute. Serve immediately over a generous portion of cooked white rice.

07/28/2025

El Mejor Burrito de Queso a la Plancha
Ingredientes:
Para el relleno:
1 cucharada de aceite de oliva
1 cebolla pequeña, finamente picada
2 dientes de ajo, picados
450 g de carne molida
1 cucharadita de chile en polvo
1/2 cucharadita de pimentón
1/2 cucharadita de comino
Sal y pimienta al gusto
1/2 taza de arroz cocido (blanco o mexicano)
1/2 taza de tomates picados (escúrralos si son enlatados)
1/4 taza de crema agria
1 taza de queso cheddar rallado
1 taza de queso Monterey Jack rallado
1 cucharada de cilantro picado (opcional)

Para armar:
4 tortillas de harina grandes
1 cucharada de mantequilla

Instrucciones:
Caliente el aceite de oliva en una sartén a fuego medio. Agregue la cebolla y saltee de 2 a 3 minutos hasta que esté suave, luego agregue el ajo y cocine por 30 segundos más. Agregue la carne molida y cocine hasta que se dore, aproximadamente de 6 a 8 minutos. Escurra el exceso de grasa.

Incorpore el chile en polvo, el pimentón, el comino, la sal y la pimienta. Añada el arroz cocido y los tomates picados. Remueva bien para integrar y cocine durante 2 minutos más. Retire del fuego e incorpore la crema agria.

Caliente ligeramente las tortillas para que sea más fácil enrollarlas. Espolvoree un poco de ambos quesos sobre cada tortilla y luego agregue una cucharada generosa de la mezcla de carne. Cubra con más queso y una pizca de cilantro, si lo usa. Enrolle como burritos: doble los lados hacia adentro y luego enrolle firmemente desde la base.

Caliente una sartén o plancha limpia a fuego medio. Agregue un poco de mantequilla y coloque los burritos con la costura hacia abajo. Ase a la parrilla durante 2-3 minutos por lado hasta que estén dorados y crujientes, y el queso esté bien derretido.

Córtelos por la mitad y sírvalos inmediatamente con salsa o guacamole.

07/27/2025

Fresh & Flavorful Sushi-Style Poke Bowl

Ingredients:

1 cup cooked sushi rice, seasoned with sushi vinegar (recipe below)

150g fresh sushi-grade salmon, tuna, or other fish, diced into 1/2 inch cubes

1/2 avocado, diced

1/2 English cucumber, diced

2 tbsp finely chopped red onion or spring onion (white parts)

1 tbsp soy sauce (low sodium preferred)

1/2 tbsp sesame oil

1 tsp rice vinegar (additional to sushi rice seasoning)

1/2 tsp grated fresh ginger (optional)

Pinch of red pepper flakes (optional)

For Garnish:

Black sesame seeds or tobiko/caviar (as seen in image)

2-3 sheets nori (seaweed), cut into large triangles or strips

Optional: Masago or tobiko for color

Optional: Spicy mayo (mix mayo with sriracha) or Wasabi

Instructions:

Prepare Sushi Rice: Cook 1 cup of sushi rice according to package directions. Once cooked, transfer to a bowl and mix with 2 tbsp sushi vinegar (a mix of rice vinegar, sugar, and salt - you can buy pre-made or mix 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt). Let cool to room temperature.

Prepare Fish & Vegetables: In a medium bowl, gently combine the diced sushi-grade fish, diced avocado, diced cucumber, and chopped red onion/spring onion.

Make Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger (if using), and red pepper flakes (if using).

Combine & Marinate: Pour the dressing over the fish and vegetable mixture. Gently toss to coat. Let it marinate for 5-10 minutes in the refrigerator to allow flavors to meld.

Assemble Bowl: Spoon the seasoned sushi rice into the bottom of a serving bowl.

Top & Garnish: Carefully arrange the marinated fish and vegetable mixture on top of the rice. Garnish generously with black sesame seeds or tobiko/caviar. Stand 2-3 nori sheets upright around the edge of the bowl for presentation (as seen in the image).

Serve: Serve immediately, with extra soy sauce, spicy mayo, or wasabi on the side if desired.

Enjoy this fresh and vibrant sushi bowl!

07/27/2025

Roasted Cauliflower with Romesco Sauce & Pomegranate

Ingredients:

For the Cauliflower:

1 medium-sized whole cauliflower

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

For the Romesco-Inspired Sauce:

1 large red bell pepper, roasted (or from a jar, drained)

1/4 cup roasted almonds or cashews

2 cloves garlic, peeled

1 tbsp red wine vinegar

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

1/2 cup extra virgin olive oil

Salt to taste

For Garnish:

1/4 cup pomegranate seeds

1 tbsp pumpkin seeds or sunflower seeds

Fresh cilantro or parsley leaves

Step-by-Step Instructions:

Roast Cauliflower: Preheat oven to 200°C (400°F). Remove outer leaves from cauliflower and trim the stem, keeping the head intact. Drizzle with olive oil, salt, pepper, and smoked paprika. Place on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a knife and deeply golden brown. Flip halfway through for even cooking.

Make Romesco Sauce: While cauliflower roasts, combine roasted red bell pepper, almonds/cashews, garlic, red wine vinegar, smoked paprika, and cayenne (if using) in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the 1/2 cup of olive oil until a smooth or slightly chunky sauce forms. Season with salt to taste.

Assemble & Serve: Once cauliflower is roasted, carefully transfer it to a serving platter. Pour a generous amount of the Romesco sauce onto the platter around the base of the cauliflower, or directly over it.

Garnish: Sprinkle generously with pomegranate seeds, pumpkin/sunflower seeds, and fresh cilantro or parsley leaves. Serve warm and allow guests to cut into the cauliflower.

07/27/2025

Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

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Ingredients:

For the Chicken & Pasta:

1.25 lbs boneless, skinless chicken breasts, sliced into strips

12 oz rigatoni pasta

1 tbsp Cajun seasoning (plus more to taste)

Salt & black pepper, to taste

1 tbsp olive oil

For the Sauce:

2 tbsp butter

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

¼ tsp smoked paprika (optional, for extra heat)

Fresh parsley, chopped (for garnish)

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Instructions:

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package instructions. Drain and set aside.

Step 2: Season and Cook the Chicken
Season the chicken strips with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes until cooked through and slightly charred. Remove and set aside.

Step 3: Make the Garlic Cream Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer.

Step 4: Add Cream and Cheeses
Reduce heat to low and stir in heavy cream. Add Parmesan and mozzarella cheeses gradually, stirring until fully melted and smooth. Add paprika if using, and adjust seasoning to taste.

Step 5: Combine Chicken and Pasta
Return the cooked chicken to the skillet, along with the drained rigatoni. Toss everything together in the sauce until fully coated and heated through.

Step 6: Garnish and Serve
Sprinkle with fresh parsley and an extra pinch of Cajun seasoning if desired. Serve hot and creamy!

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Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4

07/27/2025

Fried Chicken🍗🔥

Ingredients :

500g Chicken (on the bone)

1tsp Salt

1tbsp Ginger Garlic Paste

Juice of 1 Lemon

2tbsp Hung Curd

1tsp K. Red Chilli Powder

1tsp Degi Mirch

1/2tbsp Coriander Powder

1tsp Cumin Powder

1/2tsp Chaat Masala

1/2tsp Garam Masala

1/2tsp Carrom Seeds (Ajwain)

1/2tsp Black Salt

1tbsp Chickpea Flour

2tbsp Cornflour

1/4tsp Orange Red Food Color (optional)

Oil to Deep Fry

Method :

1. For first marination, add salt, ginger garlic paste and lemon juice. Mix Well and marinate for 1 hour.

2. Add hung curd, red chilli powder, degi mirch powder, coriander powder, cumin powder, chaat masala, garam masala, ajwain, black salt, chickpea flour, cornflour and orange red food color. Mix Well.

3. Heat oil well. Add chicken pieces and fry on high heat for 3 - 4 mins. Turn them on the other side and fry them for 6 - 7 mins on low medium flame.

07/25/2025

Receta de Pollo con Champiñones y Pimienta Negra

Ingredientes:

2 pechugas de pollo deshuesadas y sin piel, rebanadas

1 cucharada de maicena

1 cucharadita de sal

1/2 cucharadita de pimienta negra

2 cucharadas de aceite vegetal

1 cebolla picada

2 tazas de champiñones rebanados

3 dientes de ajo picados

2 cucharadas de salsa de soya

1 cucharada de salsa de ostras

1 cucharadita de aceite de sésamo

1/4 taza de agua

Pimienta negra recién molida, al gusto

Cebollín para decorar (opcional)

Instrucciones:

Preparación del pollo: Corta las pechugas de pollo en tiras finas. En un tazón, mezcla el pollo con la maicena, la sal y la pimienta negra. Revuelve hasta que el pollo esté cubierto uniformemente.

Cocina el pollo: Calienta 1 cucharada de aceite vegetal en una sartén grande a fuego medio-alto. Agrega el pollo y cocina hasta que esté dorado por todos lados y bien cocido, aproximadamente de 5 a 7 minutos. Retira el pollo de la sartén y reserva. Cocine las verduras: Añada el aceite vegetal restante a la sartén y añada la cebolla y los champiñones. Cocine hasta que las verduras estén tiernas, unos 5 minutos.

Agregue la salsa: Añada el ajo, la salsa de soja, la salsa de ostras, el aceite de sésamo y el agua a la sartén. Remueva para integrar y deje hervir a fuego lento.

Espese la salsa: Deje hervir a fuego lento durante unos minutos hasta que espese un poco.

Agregue el pollo: Regrese el pollo a la sartén y remueva para integrarlo con la salsa y las verduras.

Sazone con pimienta negra: Añada pimienta negra recién molida al gusto.

Sirva: Decore con cebollino si lo desea y sirva caliente con arroz o fideos.

07/23/2025

Shrimp Fried Rice with Fried Egg

Ingredientes:

2 tazas de arroz de grano largo cocido y enfriado (preferiblemente del día anterior)

200 g de camarones pelados y desvenados

1 cucharada de aceite (vegetal o de sésamo)

1/2 cebolla finamente picada

2 dientes de ajo picados

1/2 taza de verduras mixtas (zanahorias, guisantes, maíz, finamente picado)

1 cucharada de salsa de soja

1 cucharadita de salsa de pescado (opcional, para un sabor auténtico)

1/2 cucharadita de pimienta blanca

1 huevo grande (para el arroz frito) + 1 huevo extra por porción (para decorar)

Cebolletas picadas para decorar

Opcional: Chalotes fritos crujientes o hebras finas de huevo para decorar

Para Encurtidos Rápidos de Cebollas: 1/4 de cebolla roja finamente rebanada; 2 cucharadas de vinagre blanco; 1 cucharadita de azúcar; Una pizca de sal

Instrucciones:

Preparar las cebollas encurtidas (opcional): Mezclar la cebolla roja cortada en rodajas, el vinagre, el azúcar y la sal en un tazón pequeño. Dejar reposar al menos 15 minutos.

Cocinar los camarones: Calentar 1/2 cucharada de aceite en un wok o sartén grande a fuego medio-alto. Agregar los camarones y cocinar de 2 a 3 minutos hasta que estén rosados y bien cocidos. Retirar y reservar.

Saltear los aromáticos y las verduras: Agregar la 1/2 cucharada de aceite restante al wok. Agregar la cebolla picada y sofreír hasta que se ablande, aproximadamente de 2 a 3 minutos. Agregar el ajo picado y las verduras mixtas, y cocinar durante otros 2 a 3 minutos.

Añadir el arroz y la salsa: Agregar el arroz cocido y enfriado al wok. Deshaz los grumos. Verter la salsa de soja, la salsa de pescado (si se usa) y la pimienta blanca. Mezclar enérgicamente, asegurándose de que el arroz esté bien cubierto y caliente, aproximadamente de 3 a 5 minutos.

Huevo Revuelto (con arroz): Aparta el arroz a un lado del wok. Casca un huevo en el espacio vacío y revuelve hasta que esté cuajado. Luego, mézclalo rápidamente con el arroz frito.

Combina y fríe el huevo: Agrega los camarones cocidos al arroz y revuelve para integrar. Mientras tanto, en una sartén pequeña aparte, fríe un huevo frito o al gusto para cada porción.

Sirve: Pasa el arroz frito a un tazón. Cubre con el huevo frito, chalotas fritas crujientes o tiras de huevo (si las usas) y una cucharada de cebolla encurtida rápidamente. Decora con cebollino picado.

07/21/2025

Crispy & Spicy Indian Fried Chicken!

Ingredients:

500g chicken pieces (wings, drumsticks, or boneless thighs), cut into small pieces

1 tbsp ginger-garlic paste

1 tsp red chili powder (adjust to your spice preference)

1/2 tsp turmeric powder

1/2 tsp garam masala

1 tbsp lemon juice

2 tbsp cornflour (cornstarch) or rice flour

Salt to taste

Oil for deep frying

For Garnish/Tadka (optional, but recommended for flavor):

1 medium onion, thinly sliced

2-3 green chilies, slit

A few curry leaves (if available)

Step-by-Step Instructions:

Marinate Chicken: Wash and pat chicken dry. In a bowl, combine chicken with ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix well. Let marinate for at least 30 minutes, or preferably 2-3 hours in the fridge.

Coat Chicken: Just before frying, add cornflour/rice flour to the marinated chicken and mix until each piece is lightly coated.

Fry Chicken: Heat oil in a deep pan or wok over medium-high heat. Once hot, carefully add chicken pieces in batches (don't overcrowd the pan). Fry until golden brown and cooked through, about 5-8 minutes per batch, depending on piece size. Remove with a slotted spoon and drain on paper towels.

Sauté Garnish (Optional): In the same oil (or a separate pan with a little oil), add sliced onions, green chilies, and curry leaves. Sauté until onions are lightly browned and fragrant.

Serve: Transfer the fried chicken to a serving plate. Top with the sautéed onions and chilies. Serve hot with a squeeze of lime!

07/21/2025

One-Pan Chicken with Buttered Noodles | Perfect for Busy Nights!

Ingredients:

4 boneless, skinless chicken breasts

2 tbsp olive oil

3 garlic cloves, minced

2 cups chicken broth

1 cup heavy cream

8 oz egg noodles

3 tbsp butter

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Directions:

Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.

Prepare Noodles: In the same skillet, add garlic and cook until fragrant. Stir in chicken broth and heavy cream, then bring to a simmer. Add egg noodles, cover, and cook until tender (8-10 minutes).

Combine: Stir in butter and Parmesan cheese until melted and creamy. Return chicken to the skillet to heat through.

Serve: Garnish with parsley and serve warm.

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