Move on over traditional chicken salad, because this Crunchy Chinese Chicken Salad is everything you’ve ever dreamed of. It marries flavor, texture, and gives it an Asian twist that is undeniable and quite additive. It’s a sure fire hit at any get together this Summer.
Make your favorite Asian dish at home. This easy Singapore Rice Noodle is a flavorful toss up of curried vermicelli rice noodles, fresh sauteed veggies, and seared strips of your favorite meat and other Asian flavors.
Quick and easy, but also hearty with plenty of protein and veggies– this meatless Brussels Sprout Fried Rice is a meal parents can feel good about serving, that everyone will love eating.
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.
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.
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.
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.
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.
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.
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
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
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.
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
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
- 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.
- 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.