It's about time for BBQ season so I'm pulling out all go to grilling recipes and side dishes.  I love this version of Cole Slaw, Asian style. 

Ingredients:

1 - 24 oz package Cole Slaw (cabbage, carrots and red cabbage)
1 package Oriental flavored Ramen Noodles (separate the flavor packet from the noodles, you will need both for this recipe)
1/3 cup sugar
1/3 cup olive oil
1 tablespoon soy sauce
1/4 cup apple cider vinegar
1/3 cup roasted sunflower seeds
1/3 cup sliced almonds

Preparation:

In a large bowl add the contents of the Oriental Ramen Noodle Seasoning packet, sugar, vinegar, oil and soy sauce.  Stir with a wire whisk until combined well.  Add whole bag of cole slaw and toss to coat evenly.  Add in sunflower seeds and almonds and toss again.  In a small fying pan break up the Ramen Noodles and toast over med/hi heat stirring often until noodles are golden brown.  Remove from heat and add toasted noodles to the slaw right before serving.
Read More »

I adapted this recipe from a recipe my sister Karen gave me for Sesame Soy Meatballs.  I didn't have all the right ingredients, so I made my own version of what I'm calling Asian Meatballs.  They came out really yummy and my kids loved them.  I served them with orzo and string beans. 

Ingredients:

2 Tablespoons brown sugar
3 Tablespoons soy sauce
2 Tablespoons sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/4 teaspoon coarse salt
1 lb ground turkey
1/4 cup panko bread crumbs
2 Tablespoons of vegetable oil


Preparation:

Mix together first 6 ingredients until combined.  Add ground turkey meat and mix gently with soy mixture.  Mix in panko bread crumbs until combined. (I added panko to help bind the meatball mixture because turkey meat tends to be loose, if you use ground beef you can omit the bread crumbs). Wet hands and form into balls.  Heat a 2 tablespoons of vegetable oil in a skillet and cook meatballs until browned on both sides.  Place meatballs on cookie sheet and bake at 350 degrees for about 10 -15 minutes to finish cooking.
Read More »

I LOVE this recipe.  My friend Sharon makes it often.  She brought it to my house for a potluck dinner I had with friends and it was a big hit.  I'm always amazed at how easy the recipe is.  She serves it with rice on the side.  You can also make this with chicken or shrimp if you prefer.  I love the steak!

Ingredients:

1 pound of steak (chicken or shrimp can be used too)
1 red pepper
1 large onion
1/2 of fresh pineapple
1/2 cup of terriyaki sauce (I use Soy Vey brand)

Preparation:

Thinly slice steak, pepper and onion. Slice pineapple into 1 inch cubes.  On high heat and in small batches, coat the bottom of the pan with oil and fry the vegetables, pineapple, and steak. Right before you are about to pull the food out of the pan, coat the food with the terriyaki sauce.  Let the sauce get sticky and caramelized and then pull the food out of the pan.  Serve with white rice.
Read More »

This week's theme is ASIAN cuisine Please link up any of your favorite Asian recipes to share with everyone!!

Our Rules:

1.  Please become a follower of our blog.

2.  Please share a link back to your actual recipe post, not to your main blog page.
3.  Please link back to our blog so others can join in the fun.
4.  Leave us a comment about what recipe you are linking up.
5. Have fun!

Here are a few of the featured recipes from last week!  Thank you to everyone who took the time to link up. 

Italian Style Chicken Noodle Soup by Lisa's Dinnertime Dish

Welsh Cakes by Cook Lisa Cook

Candy Corn Sugar Cookies by Meg's Everyday Indulgence

Peanut Butter Chocolate Chip Pound Cake

by The South Padre Island Flip Floop Foodie

Sawdust Pie by The Sweet Swiper

Now on to this week's recipes!!! Let's see your Asian inspired recipes!!

Read More »

A new test recipe that was a big hit at my house with both my husband and children.  It's light and healthy and easy to prepare.  The sauce is a broth like consistency which is just enough to lightly flavor the fish and vegetables.  It's so nice to make a recipe that uses very little oil but still tastes good. Frozen broccoli works perfectly for this dish.  I also love using the foil packets to cook in.  The steam makes the shrimp and salmon juicy and of course there is the added bonus of no clean up!

Ingredients:

1/2 lb of fresh med shrimp, uncooked, peeled, deveined
1/2 lb of fresh salmon, cut into 2 - 1/4 lb pieces
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave (or 2 tablespoons of honey)
1 teaspoon ground ginger
salt and pepper
1/2 lb frozen or fresh broccoli florets
2 teaspoons fresh chives, chopped
1 teaspoon black sesame seeds (optional)

Preparation:

Preheat oven to 400 degrees F.  In a small bowl mix together vinegar, soy sauce, sesame oil, agave and ginger.  Lightly season the salmon with salt and pepper and then add shrimp and salmon to the bowl with the marinade toss to combine and then let sit and marinate for 30 minutes.  Make two 2x2 pieces of foil place one piece of salmon and 8-10 shrimp and a handful of frozen broccoli florets on each piece of foil.  Sprinkle salmon and shrimp with chopped chives and black sesame seeds.  Fold up packets being sure to leave space at the top of the fish and fold ends in to tightly seal the packet.  Place packets in oven on a sheet pan and roast for 30 minutes.  Open packet carefully to allow steam to vent.  You can serve directly in the foil or transfer fish and veggies to a plate to serve.

Read More »

You know how I love quick and easy recipes that travel well.....here is another one. 

Ingredients:

1 lb thin spaghetti
4 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons toasted sesame oil
1 bunch scallions, chopped
1/2 cup edamame, cooked and shelled
1 Tablespoon white sesame seeds (optional)
1 Tablespoon black sesame seeds (optional)

Preparation:

Cook spaghetti according to package directions, drain and set aside.  Combine, soy sauce, sugar and sesame oil in a large bowl and whisk until completely combined.  Add hot pasta into soy sauce mixture and toss until coated evenly.  Add in scallions, edamame and sesame seeds, Toss.  Refrigerate to allow flavors to meld together.  Serve, cold or room temperature (I prefer room temperature)

Linked to Totally Tasty Tuesdays
Read More »

This has to be the easiest, no fuss chicken recipe out there.  It's just two ingredients (well if you don't count the salt and pepper).

Ingredients:

1/1/2 - 2 lbs of chicken pieces on the bone

1 40 oz jar of Dai Day Duck Sauce (it must be Dai Day brand)

salt and pepper

Preparation:

Preheat oven to 400 degrees. Spray a large baking dish with non-stick cooking spray.  Salt and pepper chicken pieces and place in greased baking dish.  Pour Dai Day Duck Sauce over the chicken to cover.  Bake in oven for an 1 - 1 1/2 hours basting chicken every 20-25 minutes until sauce is dark in color and chicken is caramelized.

Read More »

My family has been making this salad for a very long time and it never disappoints. This a classic Susie Fischbein recipe from the original Kosher Palate cookbook. There a very few ingredients which makes it easy to throw together for a get together or to bring to someone's barbecue. The dressing is made from regular pantry ingredients (with the only exception of the oriental ramen noodles). This salad components can be prepared the day before and left in the refrigerator overnight. A couple of tips: Leave the sunflower seeds, ramen noodles and almonds off the salad until just before serving so they stay nice and crunchy. I never use the entire bottle of dressing on the salad. I use approximately 2/3 of it. I think it is better lightly dressed. Another good tip is to toast up the ramen noodles in a dry frying pan until lightly browned. I personally think they taste better that way.

Ingredients:

2 pkg ramen noodles (oriental flavor)
3/4 C. sugar
3/4 C. olive oil
1/3 C. white vinegar (apple cider vinegar works well too)
2 tsp. soy sauce
3 heads bok choy
2 bunches of scallions, chopped
1 (7.25 oz) jar of sunflower seeds
3 c. sliced almonds

Preparation:

Removing seasoning packets from ramen noodles and set noodles aside.  Combine seasoning packets, sugar, oil, vinegar, and soy sauce in a cruet or jar.  Cover tightly and shake vigorously (dressing may be prepared in advance). Slice bok choy into bite size pieces, including the stems.  Combine bok choy, scallions, sunflower seeds, and almonds in a large bowl.  Toss gently with dressing. Top with ramen noodles and toss.

Linked to Salad Round Up at Seaside Simplicityhttp://seasidesimplicity.blogspot.com/
Read More »

I have always wanted to tackle the egg roll. After last night, I now know why I never have. LOL What a mess!!! It was fun to try and they actually came out really delicious but it was a lot of work and a lot of cleaning. I think if I had a fry daddy or something like that it would have been easier than using a boiling pot of oil. Either way, I am happy that I took the challenge. The pay off was the fact that the kids both loved them.




Ingredients:

8-10 egg roll wrappers
3/4 -1 pound chicken cutlets, sliced into thin strips
1 small onion, chopped
1 package of sliced mushrooms
1 T. crushed garlic
1/2 bag of broccoli slaw mix (or regular cole slaw mix)
1/2 cup of soy sauce
1/2 cup of hoisin sauce
1/4 cup of mustard (any kind)
4 T. oil

Preparation:

For filling:

Mix soy sauce, mustard and hoisin sauce together in a medium bowl. Toss chicken strips with the sauce mixture and set aside (you could also do this in advance and leave in the refrigerator to marinate). On medium high heat, saute onion and mushrooms in 1/2 the oil until very tender. Add garlic and broccoli mix and continue to cook down until soft. Remove from pan. Add more oil and cook chicken strips through. Add back the veggie mixture to the chicken and continue to cook until the liquid reduces. Remove from heat to cool enough to handle.

Assembling egg rolls:

On clean. dry work surface, place approx 2-3 tablespoons (more if your wrapper is larger) of mixture on one side of the egg roll wrapper leaving a 1/2 border around the sides of the wrapper. Roll wrapper around mixture, folding in the sides. At the end, wet your index finger and rub along all the sides of the wrapper in order to seal the ends well. Repeat until all of the filling or the wrappers are gone.

Here is another way to roll an egg roll:
On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons (more if your wrapper is larger)of filling near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

Heat oil on medium heat. Fry egg rolls two at a time. DO NOT WALK AWAY!!! These will fry up quickly. Fry until golden brown on all sides. Place on paper toweling to drain.
Read More »

Skirt steak is my favorite type of steak to eat.  I love it on the grill but in the winter a grill pan on the stove top works great too.  This is the one meal that we NEVER have leftovers.

Ingredients:

1/3 cup soy sauce

1 Tablespoon chopped garlic

1 teaspoon ground ginger

1/4 cup brown sugar

2 Tablespoons honey

1.5 lbs skirt steak (fat trimmed)

Mix soy sauce, garlic, ginger, brown sugar and honey in a small bowl until combined.  Place skirt steak in a large gallon ziploc bag and pour marinade over steak.  Seal bag and marinate in the refrigerator for at least 2 hours and up to 24 hrs.  Preheat grill pan with a tablespoon of olive oil, add steaks and grill 5-7 minutes on each side until outside of steak is seared and caramelized and inside is medium rare.  (Grill longer for thicker steaks).

Read More »

Love this recipe.  It's a combination of a few different recipes and always depends on what I have in my kitchen at the moment I want to make them.  I played around until I got this final recipe.  My whole family loves these potstickers.  My sister Karen thought they sounded good and just made them for her family (this is her picture)and they came out exactly like mine.  I like these because they are a combination of pan fried and steamed. They are a little labor intensive but so worth it.  I still have to figure out how to make them without my husband and kids eating them while I'm still making them.  Typically I finally finish cooking and I'm ready to eat and they are all done.

Ingredients:

12 oz of ground chicken
1/4 cup finely chopped mushroom
1 tablespoon finely chopped bamboo shoots
2 tablespoons finely chopped waterchestnuts
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon of ginger
1 teaspoon finely chopped garlic
50 wonton wrappers

Mix together all ingredients until combined. Layout 8 wonton wrappers at a time being careful to keep the rest out of the air (or they will dry up - place a damp paper towel over the top of the package) spoon about 2 teaspoons of chicken mixture into the middle of each wonton wrapper. With your finger tip wet all 4 sides of the wonton wrapper with a little water (keep a small bowl of water infront of you so you can do this quickly) Pull up opposite corners and pinch together and then pull up the other two corners and pinch together to form a little "purse" Repeat until you are done with all 50 wonton wrappers. Keep the finished potstickers on a platter with damp towel over the top so the won't dry out while you are finishing preparing the rest of the potstickers.Heat about 2 tablespoons of veg oil in the bottom of a large skillet. Add the potstickers to the hot oil but do not over crowd, the potstickers should not be touching. Brown the bottoms of the potstickers for about 2-3 minutes and then add about 1/4 cup of water to the pan and cover the pan and allow the potstickers to steam for an additional 3-5 minutes.

Soy Honey Dipping Sauce

1/4 cup soy sauce
2 tablespoons of honey

whisk together and enjoy
Read More »