Asian Chicken Noodle Soup

Sometimes old favorites need a face lift. Did you know you could give something as simple as ramen noodles an upgrade? What about the eternally classic chicken noodle soup? Upgrade both into one hearty, healthy, and totally crave-able soup recipe with an Asian twist. This Asian Chicken Noodle Soup is fun, frugal, and ready to fulfill any craving– from Asian flavor to brothy soup when you’re sick.

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Copy Cat Panda Express Fried Rice

 Stay in tonight and still have your favorite fried rice. This copy cat version of Panda Express’ most popular side dish makes it easy to see why it’s so loved. Slightly salty, extra savory this meal packs a flavor punch while still keeping the ingredients simple. In under 20 minutes you can be enjoying this take out- fake out version, and serve it as part of your own two entree plate from the convenience of your own home.

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Chicken Teriyaki Pineapple Rice Bowls

Some of the most gorgeous food presentations are often the ones that feature food served in other, edible food ‘dishes’. And that’s certainly true in this case with these Chicken Teriyaki Pineapple Rice Bowls. Juicy chunks of chicken are slow simmered in a homemade teriyaki sauce. Serve them with a generous scoop of pineapple infused rice in a hollowed out pineapple bowl for a meal that’s as easy on the eyes as it is on the palette.

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Crispy Honey Shrimp with Candied Walnuts

This dish. The one that my husband calls, that one time, at that super nice Asian restaurant when I picked up my plate with every intention of licking it clean. Sluurrrrrp. No shame, none at all. Not an ounce. Well, just enough for me to regain my composure with my plate hovering in the air, mid-way to my mouth. #sorrynotsorry And you won’t be sorry either once you get a taste of this irresistible shrimp. 

Crispy Honey Shrimp with Candied Walnuts

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Crockpot Honey Garlic Chicken

I was so productive last weekend. I packed away all the shorts and t shirts and swapped them out for everybody’s jeans and sweaters. It was a cool 50 degrees all weekend and we were cozy and oh-so happy. And damn if I didn’t pat myself on the back for checking that giant task of our seasonal to-do list. Aaaaand then this weeek rolled around bringing us 70 degrees and you’d have thought I was trying to torture my boys.

My bad.

Any who, it may not seem like Winter is coming from the weather, despite what our wardrobe (and the local weatherman) says, but I can tell– especially as we shift from using the grill, and move firmly into oven and crockpot territory.

Crockpot Honey Garlic Chicken

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Sweet & Spicy Honey Sriracha Salmon

There’s a bit of recipe magic going on here. The flavors of the soy sauce, the sweetness of the honey, the spice from the Sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a perfect marinade for the salmon. The flavors meld and each bite will transport you to your favorite seat, or corner booth in our case, and your favorite fine-dining restaurant.

Sweet & Spicy Honey Sriracha Salmon

Honey Sriracha Salmon

1/4 cup reduced-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp Sriracha sauce (or more or less, to taste)
1 tbsp grated fresh ginger, or 1 scant tsp ginger powder
1 tbsp minced garlic
1 lb (skin-off) salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 tsp sesame oil
2 tbsp thinly sliced green onions, for garnish

Directions

1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
3. Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.

Asian Cucumber Salad

We’re interrupting our regularly scheduled program. Ice Cream/Frozen Treat Week ( # 2 ) will return bright and early Monday morning. Until then, we’re going to leave you with these snack-tactic cucumber recipe. You’re not gonna want to miss it.

This quick and easy recipe makes the perfect summer side salad. Seriously. Even better? It only uses a few simple ingredients, but it’s chock full of crispy, crunchy cucumbers and packs a ton of flavor with just the right amount of kick. It’s a great addition to any end of summer bash.

Asian Cucumber Salad

  Asian Cucumber Salad

2 English cucumbers, finely sliced

3/4 cup rice wine vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
3 cloves minced garlic
1 teaspoon sesame oil

dash of red pepper flakes

1-2 tbsp sesame seeds

Directions

  1. In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the slo Ed cucumbers, tossing to coat. Let the cucumbers ‘marinate’, chilled, for about an hour.
  2. Before serving, sprinkle sesame seeds over top. Serve chilled, but the longer these sit they will eventually turn into Asian-flavored pickles 😉 We make sure to use them within 24 hours.

Crispy Homemade Egg Rolls with a Sesame Ginger Dipping Sauce

Why order take-out, when you can make your own perfectly crisped egg rolls right at home and serve them with a yummy side of sauce? Crispy Homemade Egg Rolls with a Sesame Ginger Dipping Sauce are even better than take out. They’re downright gourmet.

Crispy Homemade Egg Rolls with a Sesame Ginger Dipping Sauce

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