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. Easy teriyaki chicken is served with fluffy, steamed white rice in a hollowed out pineapple bowl infusing everything with slightly sweet flavor. They’re perfect for Summer suppers.
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.
Salmon and broccoli are both super foods that energize the mind and body and provide them with key nutrients and minerals, essential for your health, which is one of the reasons we love pairing the two together. This Baked Teriyaki Salmon with A Sriracha Cream Drizzle does exactly that- combining good for you, oven-baked salmon fillets with a simple, homemade teriyaki marinade.
This makes it perfect for anyone interested in controlling the ingredients going into their sauces, like lowering the sodium or using less sugar. A hint of spice from the sriracha cream drizzle offers a bright burst of bold flavor that pairs perfectly with the teriyaki sauce. Serve this classic fish over a bed of white rice with a generous side of steamed broccoli for a filling meal that’s low on calories but loaded with bold flavor and essential mind and body benefits.
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.
Sweet & savory this honey garlic chicken features tender chicken thighs slow cooked in sauce in the bowl of a crock pot. The result’s delicious tender Asian flavor infused chicken that’s fork tender & ready to fall apart. Served over a bed of fluffy white rice this saucy chicken makes an absolutely delicious dinner.
Crispy crab rangoon are a Chinese American take out classic. This easy appetizer is done in just 20 minutes from start to finish. Whip up a batch whenever the mood strikes without ever picking up the phone or the take out menu.
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
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
- 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. 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.
- 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.
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.
Mayonnaise laden pasta salads are a classic, but they seem to be less in vogue these days. Healthier is in & healthier side dishes are trending. This sesame ginger pasta salad is a lightened up version of the traditional Summer side dish, but with every ounce of flavor we could have possibly packed in & plenty of Asian flair.
It’s that time again, the Fourth of July weekend. Time for celebrating the many freedoms and privileges we’ve been afforded.
Time for good food, tasty barbecues, fun times with friends and family, and plenty of fellowship whether it be around the picnic table or by the side of the pool.
One of the staples at all of our Independence Day celebrations is pasta salad. And not necessarily the same pasta salad every year either.
I recently decided to lighten things up, you know from our typically ‘heartier’ pasta sides, for the warmer weather of Spring & Summer.
This new spin on a timeless classic is packed with fresh, crisp veggies, tossed with a ginger dressing laced with Asian flavor.
If that wasn’t tasty enough, the whole thing’s then topped with a generous sprinkle of fresh, thinly sliced green onions and lightly toasted sesame seeds.
So if you’re looking for something a little bit bold, a little bit different, but totally fresh, consider bringing this sesame ginger pasta salad to the potluck table this weekend.
It pairs perfectly with just about anything a cookout can throw at you.
Want a heartier side dish, or looking to make this healthier pasta salad into a whole meal? That’s simple enough. Add some chopped rotisserie chicken to the bowl, and toss to combine. Alternatively, flaked cooked salmon is another delicious protein option to add in.
Not a fan of toasted sesame seeds? Crispy chow mein noodles or even slivered almonds both add the perfect crunchy topping to servings of this Asian style pasta salad.
If you’ve tried this SESAME GINGER PASTA SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sesame Ginger Pasta Salad
- 1 tbsp sesame seeds
- 4 inch ginger root peeled
- 3 tbsp Dijon mustard
- 2 tbsp vinegar
- 1 tbsp sesame oil
- 2 tsp sugar
- 1/2 tsp soy sauce
- 16 oz farfalle pasta cooked according to the package directions, drained
- 8 oz snow peas blanched
- 1 sweet red pepper seeded & diced
- 1/2 cup diced celery
- 1/2 cup thinly sliced green onions
- In a small skillet, over medium heat, toast the sesame seeds, about two minutes or until they’ve turned a light brown. Set them aside.
- Use a fine grater to grate the ginger into a fine sieve placed over a small bowl. Press out the liquid with the back of a spoon to get the juices out. Should yield about 1 1/2 tbsp worth of liquid.
- To the ginger juice, add the mustard, vinegar, sesame oil, sugar, and soy sauce. Whisk all the ingredients together until the dressing is smooth.
- In a large mixing bowl combine the cooked pasta, snow peas, diced pepper, chopped celery, and the dressing.
- Toss until everything is coated, and then put it in the refrigerator to chill. Serve cold, making sure to toss everything again right before hand.